Showing posts with label Turmeric. Show all posts
Showing posts with label Turmeric. Show all posts
Ingredients:
  • 1 large onion, chopped
  • 1/2 tablespoon turmeric
  • 1/4 tablespoon cayenne
  • 1/2 cup vegetable stock
  • 1 1/2 tablespoon black pepper
  • 1/2 tablespoon salt
  • 1 small can tomato paste
  • 3-4 whole cloves
  • 3 medium zucchini
  • 4 small yellow squash or yellow zucchini
  • 3/4 large carrots
  • 4 medium yellow or red potatoes, skins on
  • 1 red or green bell pepper
  • 1 15-oz. can garbanzo beans
Preparation:

1. Saute onion in vegetable stock over med. low heat until translucent.

2. Add all spices and cook for a few more minutes, stirring as needed.

3. Add tomato paste, stir and simmer 2 minutes.

4. Cut the vegetables in large chunks and add all (not the beans) and a
dash of cinnamon; add water to cover. Bring to a boil, then reduce heat
and simmer, covered, for an hour or so. (This can cook slowly for 2-3
hours, if desired.)

5. Add the drained garbanzos about 5 minutes before you take the veggies
off the heat.

6. Put couscous in a bowl. Pour boiling water over couscous and wait
about 5 minutes. Fluff with fork. (Ratio of about 1 1/2:1 of water to
couscous.) For added flavor, add some of the liquid from the veggie stew
to the couscous in place of some of the water.

7. Serve the stew over the couscous.

Algerian Couscous

Added on 11:18 PM

Ingredients:

2 tablespoon extra-virgin olive oil
1 medium onion, finely diced
2 teaspoons ground turmeric
1 pound beef stew meat, (such as chuck) or lamb stew meat (shoulder or leg), trimmed and cut into 1/2-inch cubes
6 cups reduced-sodium beef broth, or water
1 14-ounce c diced tomatoes
2 small turnips, peeled and diced
2 carrots, diced
2 stalks celery, leaves included, thinly sliced
Pinch of saffron threads, (see Ingredient Note)
12 sprigs flat-leaf parsley, plus more leaves for garnish
8 sprigs fresh cilantro, plus more leaves for garnish
1 large zucchini, peeled and cut into 1/4-inch dice
2 ounces angel hair pasta, (capellini), broken into small pieces (about 1/2 cup), or orzo, preferably whole-wheat
1-2 teaspoons salt
1/2 teaspoon freshly ground pepper

Preparation:

Heat oil in a Dutch oven over medium-high heat. Add onion and turmeric; stir to coat. Add meat and cook, stirring occasionally, until the onion is tender, 4 to 5 minutes. Add broth (or water), tomatoes and their juice, turnips, carrots, celery and saffron. Tie parsley and cilantro sprigs together with kitchen string and add to the pot. Bring the soup to a boil. Cover and reduce to a simmer. Cook until the meat is tender, 45 to 50 minutes.

Stir in zucchini and cook, covered, until soft, 8 to 10 minutes. Add pasta and cook until soft, 4 to 10 minutes, depending on the type of pasta. Discard the parsley and cilantro sprigs. Season with salt (start with 1 teaspoon if you’re using beef broth; add more if you’re using water) and pepper. Serve sprinkled with parsley and/or cilantro leaves, if desired.

Chorba (Moroccan Vegetable Soup)

Added on 4:51 PM

Ingredients:

2 cups dark lentils
1 onion, finely chopped
1/2 teaspoon turmeric
1 teaspoon salt
2 large onions thinly sliced
2 tablespoons butter
5 cloves garlic, crushed
1 teaspoon ground cumin
1/4 teaspoon black pepper
1 teaspoon ground ginger
1/4 teaspoon cayenne pepper
2 tablespoons fresh coriander, chopped

Preparation:

1. Soak lentils for 2 hours in cold water. Then simmer them in enough water to cover plus 1 inch, along with the chopped onion, turmeric and salt. Cook about 1 1/2 to 2 hours until the lentils are tender, adding a bit more water if necessary.
2. When the lentils are nearly done, sauté the onions in the butter in a large skillet over medium heat. Add the remaining ingredients.
3. Cook over low heat for 5 or 6 minutes. Then stir in the lentils. Add the coriander and simmer another 10 minutes to blend the flavors stirring several time. Serve hot.

moroccan spicy lentils

Added on 1:21 AM

Ingredients:
 
4-lbs. tomatoes, peeled and diced
1 pound lean ground beef
3 onions, minced
5 garlic cloves, pressed
1 tsp. tomato paste
¼ C olive oil
¼ tsp. allspice, ground
¼ tsp. cinnamon, ground
½ C pine nuts
1/8 tsp. turmeric
salt and pepper to taste 
 
Preparation:
 
1. Heat olive oil in pan.

2. Add pine nuts to toast, stirring constantly until they turn a golden brown, about 30 to 45 seconds.

3. Transfer pine nuts to a plate covered with paper towels to drain off excess oil.

4. Saute onions and garlic until onions are translucent.

5. On medium heat saute beef until all the pink is gone.

6. Add allspice, cinnamon, salt, and pepper.

7. Continue to stir and cook beef until it is crumbly.

8. Add tomatoes and tomato paste and cover.

9. Cook for 15 minutes on medium heat.

10. Reduce heat to medium-low, with cover tilted until sauce becomes thick.

11. Serve hot and garnish with pine nuts.

Bandora Yakhni (Lebanese Tomato Stew Soup)

Added on 10:28 PM

Ingredients:
 
6 C dried chickpeas (aka garbanzo beans)
3 onions, minced
1 C olive oil
1 tsp. coriander seeds, ground
1 tsp. cumin, ground
½ tsp. turmeric, ground
1/8 tsp. cayenne pepper
4 C water
2 tbsp baking soda
salt and pepper to taste
1 tbsp. freshly squeezed lemon juice
 
Preparation: 
1. Soak beans overnight for 12 hours.

2. In the morning, drain the water from the chickpeas and sprinkle on baking soda.

3. Let stand in strainer for 15 minutes.

4. Place chickpeas and onions in pot, cover with water, and cover partially with lid.

5. Bring to a boil and then simmer on low heat for one hour.

6. Add seasonings and ½ C additional water.

7. Simmer over very low heat for 1-½ hours, stirring occasionally.

8. Add lemon juice, stir, and serve.

Tunisian Chickpea Soup

Added on 10:18 PM

Ingredients:

  • 1 lb. (500 g) fresh pumpkin, diced (1/4" pieces)
  • 1 to 1 1/2 cups cooked or canned chickpeas
  • several small sprigs of cilantro, tied into a bouquet
  • 2 tablespoons vegetable or olive oil
  • 1 medium to large onion, chopped
  • 2 cloves of garlic, finely chopped
  • 4 cups (1 liter) vegetable or chicken broth
  • 2 to 3 teaspoons honey
  • 1 cinnamon stick
  • 1/2 to 1 teaspoon Ras El Hanout
  • 1/4 teaspoon ginger
  • 1/4 teaspoon turmeric

Preparation:

In a small stock pot, saute the onion and garlic in the olive oil over medium-low heat until tender, about 2 to 3 minutes. Add the pumpkin, chickpeas, cilantro, broth, honey, spices and salt and pepper to taste. Simmer, partially covered, about 15 minutes, until the pumpkin is just tender. Remove and discard the cinnamon stick and cilantro.
If you wish to thicken the broth a bit, transfer several spoonfuls of broth to a bowl and allow it cool slightly. Add one or two teaspoons of cornstarch to the cooled broth and stir until the mixture is smooth. Stir the cornstarch mixture into the soup and simmer for several more minutes, until the broth has thickened.
Serve the soup hot or warm with a garnish of freshly ground pepper and nutmeg.

Moroccan Pumpkin and Chickpea Soup

Added on 7:24 PM

Ingredients:

 1 lb Ground meat (beef or lamb)
 2 Med. onion
 A large handful of fresh mint
 A large handful of fresh watercress
 Salt
 Turmeric
 1 Egg
 Butter
 Tomato paste
 Split peas
 Rice

Preparation:

Cook same of rice and split peas (1/2-3/4 c. each) in
pan - with not too much water for 5-10 min.  Chop
onion with mint and watercress. Add about 1/2 t.  salt
and 1/4 to 1/2 t. turmeric on rice, then add onions
and mix with meat.  Add 1 egg.  Mix well. Coarsely
chop 1 med onion and put in pan with a little oil and
about 3 T. butter Saute, then add about 1/2 t.
turmeric, 3 T. tomato paste, salt (1/2 t.), and water
(about 1/2 saucepan). Bring to a boil. Make palm-sized
meatballs and place in boiling mixture. Cook about 1/2
hr. Serve in bowls with broth. Yogurt and pickles on
the side.

Sabzi Koofteh

Added on 7:11 PM

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