VisaJourney.com > Sultan's Kitchen

melly

Jan 28 2007, 01:33 PM

QUOTE(rahma @ Jan 28 2007, 10:23 AM)

QUOTE(melly @ Jan 28 2007, 12:17 PM)

I'd love a good recipe for pizza dough. Now that I can eat pizza, I'd love to make it myself instead of buying it from a pizza joint or buying frozen.

While I don't make my own pizza dough, I do make my own mini pizzas - with pitas. I cut it in half, so I have 2 circles, then apply my own toppings, like pesto, or olive oil.

Ah, that's a good idea.
I know when I was a kid, my grandma used to make them with english muffin halves. My memories of grandma always involve food for some reason. I miss grammy.

sereia

Jan 28 2007, 04:13 PM

QUOTE(melly @ Jan 28 2007, 01:33 PM)

QUOTE(rahma @ Jan 28 2007, 10:23 AM)

QUOTE(melly @ Jan 28 2007, 12:17 PM)

I'd love a good recipe for pizza dough. Now that I can eat pizza, I'd love to make it myself instead of buying it from a pizza joint or buying frozen.

While I don't make my own pizza dough, I do make my own mini pizzas - with pitas. I cut it in half, so I have 2 circles, then apply my own toppings, like pesto, or olive oil.

Ah, that's a good idea.
I know when I was a kid, my grandma used to make them with english muffin halves. My memories of grandma always involve food for some reason. I miss grammy.

here's a really good pizza dough!

1 tsp active dry yeast
1 cup warm H2O
3 cups all purpose flour - plus more as needed
1.5 tsp salt

Disolve the yeast in the water and combine the salt and flour.

the recipe writer actually uses a ceramic bowl and a wooden spoon to get started(mixing the wet and dry, then turns it out and kneeds it by hand. You can also use a KitchenAid standmixer with the dough hook, and get the same results.
From this point, it's pretty standard dough making technique.
Kneed or mix until it forms a nice smooth-ish ball. Then place it in a medium-large bowl, coat it with olive oil, cover with a towel and let it rise for 1-2 hours. Punch it down gently, divide it into smaller portions, and refridgerate for 12-24 hours.

Pull it out of the fridge and let it rest for 15 min before working with it. It will pull back some while you're shaping it. The idea is to stretch 2 inches and give 1 back. If it seems to pull back too much or even starts to break up, just let it rest for 15 minutes before working with it again. It doesn't need to be perfect, and it doesn't need to be round.

Top it with whatever you want...
Then bake it on a stone if you have one.... or preheat your oven (highest temp you can. 500+?) and put a cookie sheet in there to preheat along with it. then slip your pizza on the preheated cookie sheet or stone.

yum:)

The_dip_sticks

Jan 28 2007, 04:45 PM

Here is the recepi for my pizza
Ingredients:
1 1/3 cup Warm water (105F)
1/4 cup Non-fat dry milk
1/2 teaspoon Salt
4 cups Flour
1 tablespoon Sugar
1 pk. Dry yeast
2 tablespoons Vegetable oil (for dough)
9 ounces Vegetable oil (3 oz. per pan)
Butter flavored Pam
***Sauce: ***
1 (8 Ounce) Can Tomato Sauce
1 teaspoon Dry Oregano
1/2 teaspoon Marjoram
1/2 teaspoon Dry Basil
1/2 teaspoon Garlic salt

Directions for dough:

Put yeast, sugar, salt, and dry milk in a large (2 qt.) bowl. Add water and stir to mix well. Allow to sit for two minutes. Add oil and stir again. Add flour and stir until dough forms and flour is absorbed. Turn out on to a flat surface and knead for about 10 minutes. Divide dough into three balls. In three 9" cake pans, put 3 Oz. of oil in each making sure it is spread evenly. Using a rolling pin, roll out each dough ball to about a 9" circle. Place in cake pans. Spray the outer edge of dough with Pam. Cover with a plate. Place in warm area and allow to rise for 1 to 1 1/2 hours.

For Each Nine Inch Pizza: 1. Preheat oven to 475F 2. Spoon 1/3 cup sauce on dough and spread to within 1" of edge. 3. Distribute 1 1/2 Oz. shredded mozzarella cheese on sauce. 4. Place your toppings of choice in this order: meats, veggies, cheese. Expample: Pepperoni or Ham Chicken, (cooked ground sausage or beef or turkey) 5. Top with 3 Oz. mozzarella cheese 6. Cook until cheese is bubbling and outer crust is brown.

This recipe is for Original Pan Pizza serves/makes 4

Tell me how it comes out! My family loves this!!! =0)

melly

Jan 28 2007, 05:13 PM

QUOTE(The_dip_sticks @ Jan 28 2007, 01:45 PM)

Here is the recepi for my pizza
Ingredients:
1 1/3 cup Warm water (105F)
1/4 cup Non-fat dry milk
1/2 teaspoon Salt
4 cups Flour
1 tablespoon Sugar
1 pk. Dry yeast
2 tablespoons Vegetable oil (for dough)
9 ounces Vegetable oil (3 oz. per pan)
Butter flavored Pam
***Sauce: ***
1 (8 Ounce) Can Tomato Sauce
1 teaspoon Dry Oregano
1/2 teaspoon Marjoram
1/2 teaspoon Dry Basil
1/2 teaspoon Garlic salt

Directions for dough:

Put yeast, sugar, salt, and dry milk in a large (2 qt.) bowl. Add water and stir to mix well. Allow to sit for two minutes. Add oil and stir again. Add flour and stir until dough forms and flour is absorbed. Turn out on to a flat surface and knead for about 10 minutes. Divide dough into three balls. In three 9" cake pans, put 3 Oz. of oil in each making sure it is spread evenly. Using a rolling pin, roll out each dough ball to about a 9" circle. Place in cake pans. Spray the outer edge of dough with Pam. Cover with a plate. Place in warm area and allow to rise for 1 to 1 1/2 hours.

For Each Nine Inch Pizza: 1. Preheat oven to 475F 2. Spoon 1/3 cup sauce on dough and spread to within 1" of edge. 3. Distribute 1 1/2 Oz. shredded mozzarella cheese on sauce. 4. Place your toppings of choice in this order: meats, veggies, cheese. Expample: Pepperoni or Ham Chicken, (cooked ground sausage or beef or turkey) 5. Top with 3 Oz. mozzarella cheese 6. Cook until cheese is bubbling and outer crust is brown.

This recipe is for Original Pan Pizza serves/makes 4

Tell me how it comes out! My family loves this!!! =0)

It sounds really yummy but I'm worried about the 3 oz of oil for each pizza. Do you suppose it would still be okay without all that oil??

The_dip_sticks

Jan 28 2007, 06:38 PM

Oh that is becuase its for a deep dish pan pizza. If your not making the deep dish then you would use less oil and of course a pan that is allot slimmer. Also if you want a more cunchier crust if your not making a deep dish pizza you can oil your pan and add your pizza dough and let it cook for about 10 min then take it out of the oven and then follow through with the recepi by adding the sauceand all of your toppings and then return it to the oven until cheese is bubbling and outer crust is brown.

melly

Jan 28 2007, 06:47 PM

QUOTE(The_dip_sticks @ Jan 28 2007, 03:38 PM)

Oh that is becuase its for a deep dish pan pizza. If your not making the deep dish then you would use less oil and of course a pan that is allot slimmer. Also if you want a more cunchier crust if your not making a deep dish pizza you can oil your pan and add your pizza dough and let it cook for about 10 min then take it out of the oven and then follow through with the recepi by adding the sauceand all of your toppings and then return it to the oven until cheese is bubbling and outer crust is brown.

Thanks, that sounds much healthier for my thighs

The_dip_sticks

Jan 28 2007, 08:12 PM

Spiced potatoes!

1 lb small new potatoes
2 tb olive oil
1 onion, chopped
1 ts grated fresh ginger
1/2 ts ground turmeric
1 jalapeno chile, seeded and chopped
1 ts ground cumin
1 tb chopped fresh cilantro leaves

Preheat the oven to 350 degrees F.

Peel the thin skin from the potatoes and place them in a
large saucepan of salted water. Bring to a boil, reduce the
heat and simmer for 10 minutes. Drain the potatoes and set
aside.

Heat the oil in a large skillet over medium heat, then cook
the onion for 2 minutes, or until translucent. Add the
ginger root, tumeric, hot pepper, cumin and a pinch of salt
and cook for 1 minute more, stirring constantly.

Add the potatoes and toss them in the spices until well
coated. Transfer to a baking dish, shaking any remaining
spice mixture over the top. Bake for about 20 minutes, or
until tender to the point of a sharp knife. Sprinkle with
cilantro just before serving.

Meriem_setif

Feb 3 2007, 11:42 AM

I found this website, Zamouri Spices. It has alot of Moroccan and North African spices.

Meriem

rahma

Feb 3 2007, 09:27 PM

So, my cookings not the best, and my husband has been patiently putting up with my boxed dinners that I've made. But, starting today, I've turned over a new leaf. I've been getting Kraft's Free "food & family" magazine for over a year, and haven't made anything from it yet. Well, I sat down and picked out three main dishes and 3 side dishes that I will make this week inshaAllah! I went groccery shopping today, so now I have all the ingredients and can't make excuses.

I made my first meal today - turkey meatloaf and roasted green beans with peppers and onions. My husband's tummy was very very happy. And, we have leftovers! So, if I can make 3 or 4 meals a week, and have left overs, we'll be good to go!

rahma

Feb 3 2007, 09:29 PM

QUOTE(Meriem_setif @ Feb 3 2007, 10:42 AM)

I found this website, Zamouri Spices. It has alot of Moroccan and North African spices.

Meriem

Ooo, those look great. One thing I've learned to do when I buy spices is to take my husband with me and make him smell everything before I buy it, so I don't end up with things he doesn't like. I found zatar at penzy's and was like, oooo ME spice! He'll love it! Ummm, nope, he doesn't like zatar

Let us know if you order from there.

Meriem_setif

Feb 3 2007, 11:25 PM

QUOTE(rahma @ Feb 3 2007, 10:29 PM)

QUOTE(Meriem_setif @ Feb 3 2007, 10:42 AM)

I found this website, Zamouri Spices. It has alot of Moroccan and North African spices.

Meriem

Ooo, those look great. One thing I've learned to do when I buy spices is to take my husband with me and make him smell everything before I buy it, so I don't end up with things he doesn't like. I found zatar at penzy's and was like, oooo ME spice! He'll love it! Ummm, nope, he doesn't like zatar

Let us know if you order from there.

The Imam from the mosque has a small Middle Eastern restaurant. After Friday prayers we went to eat lunch there. Hachemi ordered zatar bread with his meal. He really liked it. It wasnt to bad. I really enjoyed the food. I cant wait to go back again. Has anyone heard of "black seed", the nigella seed. Hachemi uses it as a home remedy for a variety of things. If anyone has access to an arabic store and can get some for me, I would appreciate it so much.

Meriem

melly

Feb 3 2007, 11:49 PM

QUOTE(Meriem_setif @ Feb 3 2007, 08:25 PM)

QUOTE(rahma @ Feb 3 2007, 10:29 PM)

QUOTE(Meriem_setif @ Feb 3 2007, 10:42 AM)

I found this website, Zamouri Spices. It has alot of Moroccan and North African spices.

Meriem

Ooo, those look great. One thing I've learned to do when I buy spices is to take my husband with me and make him smell everything before I buy it, so I don't end up with things he doesn't like. I found zatar at penzy's and was like, oooo ME spice! He'll love it! Ummm, nope, he doesn't like zatar

Let us know if you order from there.

The Imam from the mosque has a small Middle Eastern restaurant. After Friday prayers we went to eat lunch there. Hachemi ordered zatar bread with his meal. He really liked it. It wasnt to bad. I really enjoyed the food. I cant wait to go back again. Has anyone heard of "black seed", the nigella seed. Hachemi uses it as a home remedy for a variety of things. If anyone has access to an arabic store and can get some for me, I would appreciate it so much.

Meriem

There is a store around me that sells black seed and I asked the lady who ran the store what it's use was and she gave me a sheet that listed some of its purposes, but most of it seemed rather.... um.... unlikely.
However, who am I to dismiss it without having tried it!

Also, you can probably order it online pretty easily.

What does Hachemi say that it's good for?

sereia

Feb 4 2007, 08:21 AM

meriem, here is a WONDERFUL online store you can buy those seeds and almost anything else you can imagine. the actual store is here in NYC. I love to go there and buy new ingredients all the time.

http://www.kalustyans.com/

Nigella Seeds aka Kalunji
aka Habbal Barakah/ Wild Black Onion Seeds / Kali Jeera (Bangladesh) /Black Cumin Seed (but its not really cumin)

Nigella is used a lot in Indian cuisine. But also sprinkled in the dough of Middle Eastern breads. It is also used to help cure indigestion.

sereia

Feb 4 2007, 01:09 PM

baghrir (spongy crepes)

if anyone is interested...

today i practiced making my soon to be mother in law's baghrir recipe she taught me in morocco. i had not measured anything but this is a rough estimate. its realllllllly easy to do! there are all kinds of recipes calling for eggs, milk, and two kinds of flours but i love this one! its also lower in fat. but once you top it with honey/butter that goes out the window;)

in the cup of a blender combine:

fill half the blender with slightly warm water (not hot!!!)
about 1 pound of semolina. maybe slightly over.
1 T salt
2 packages of dry yeast

blend until smooth. pour into a bowl, cover, and let it set until you see lots of bubbles on top. at least 10 minutes or more.
then ladel into a non-stick pan , (no cooking spray needed), swirl around to make a pancake shape, and cook on about medium heat.
it should bubble up all over the surface, once you see it almost all the way cooked, flip the pancake over and cook for another 10 seconds on that side. then remove. its mostly cooked on that one side.

then a delicious topping is to melt 1/2 butter 1/2 honey in a pan and drizzle on top.

AngelK96

Feb 4 2007, 01:48 PM

Yummy those look delicious!

I like the way you wrote your directions very easy to understand.
I am going to try them not sure where i will get semolina flour though I have to look around.

thanks,

Angel

melly

Feb 4 2007, 02:39 PM

I'm wondering if she means 1 tablespoon of salt or one teaspoon. I can't imagine using a tablespoon of salt in anything!

sereia

Feb 4 2007, 02:45 PM

you can't imagine using a tablespoon of salt in anything? many things call for way more than one tablespoon. you should see how much we put in your food in a restaurant. hehe

but this recipe does make a lot of pancakes. i should have said what it yielded (which is about 16 pancakes depending on how big you make them)

you can easily cut this recipe in half

also i don't know if you need flour. i used the finer grained semolina (not like a powder) and it blends smooth in the blender. you should be able to find that easily.

melly

Feb 4 2007, 03:00 PM

QUOTE(abdounjen @ Feb 4 2007, 11:45 AM)

i should have said what it yielded (which is about 16 pancakes depending on how big you make them)

sarah and hicham

Feb 5 2007, 12:03 AM

QUOTE(abdounjen @ Feb 4 2007, 10:09 AM)

baghrir (spongy crepes)

if anyone is interested...

today i practiced making my soon to be mother in law's baghrir recipe she taught me in morocco. i had not measured anything but this is a rough estimate. its realllllllly easy to do! there are all kinds of recipes calling for eggs, milk, and two kinds of flours but i love this one! its also lower in fat. but once you top it with honey/butter that goes out the window;)

in the cup of a blender combine:

fill half the blender with slightly warm water (not hot!!!)
about 1 pound of semolina. maybe slightly over.
1 T salt
2 packages of dry yeast

blend until smooth. pour into a bowl, cover, and let it set until you see lots of bubbles on top. at least 10 minutes or more.
then ladel into a non-stick pan , (no cooking spray needed), swirl around to make a pancake shape, and cook on about medium heat.
it should bubble up all over the surface, once you see it almost all the way cooked, flip the pancake over and cook for another 10 seconds on that side. then remove. its mostly cooked on that one side.

then a delicious topping is to melt 1/2 butter 1/2 honey in a pan and drizzle on top.

Those look so good Jen I'm going to make them this week! Now I'm waiting for you to try out a recipe for msemmen, the other crepes.

The_dip_sticks

Feb 5 2007, 01:42 AM

QUOTE(doodlebug @ Jan 22 2007, 10:20 PM)

QUOTE(The_dip_sticks @ Jan 22 2007, 10:34 PM)

QUOTE(doodlebug @ Nov 7 2006, 09:32 AM)

QUOTE(moody @ Nov 6 2006, 03:47 PM)

Oooh...I wish you all the best of luck on that! Make sure you go to a bigger supermarket like Carrefour to get the ingredients. They have more imported goods there so you may find a lot of what you need. Plan a menu with simple ingredients that you know will be easy to find. Do you know any recipes for Egyptian or Arabic food?

Just what I'm getting from here. Do you have that one for the stuff with the red sauce on top? I think it's couscous but I'm not too sure. I think they'd like that.

Last night he was attempting to make something with liver, onions and tomatoes. He was on the phone with a guy friend who was trying to coach him via his wife. I really feel bad because up until a month ago he never ever ever cooked (not even boil an egg or made tea), did laundry or cleaned. Now he was suddenly deserted and has to learn it all from scratch.

So apparently he likes liver so any recipes with liver would be good. He had to specifically state "cow liver, not the liver from a bull". Okkkk...whatevaaah. I've only had chicken liver myself.

Oh liver is the easiest thing to cook. I really dont like liver but the rest of my family does. My mom cooks it like this

Season the liver with salt, pepper, and garlic.
Heat up a pan with a tiny bit oil and brown the liver. When its nice and brown you throw in some choped up slices of tomatoes, slices of onions and and if you want it to be a bit spicy you can also add few slices of green jalapeno chiles. ( not the pickled kind the fresh one) . Turn the liver over a few times so that it can cook well on both sides. If your hubby likes onions you can also sautee a few more onion slices on another pan and when they are nice and tender and a golden remove them from the fire. Place the extra onions on a plate and squeez a bit of lemon juice on them and add a dash of salt to taste and serve it on the side of your liver or on top.... and thats it it bobs your uncle LOL.

You know that almost sounds like something I'd even eat!! hahaha!! Thanks! I'll keep that one for when he finally gets here. I personally can't stand liver but maybe I will try it once.

I tried this recipe for Chicken Tikki Masala and it rocked!!!

INGREDIENTS

* 1 cup yogurt
* 1 tablespoon lemon juice
* 2 teaspoons ground cumin
* 1 teaspoon ground cinnamon
* 2 teaspoons cayenne pepper
* 2 teaspoons freshly ground black pepper
* 1 tablespoon minced fresh ginger
* 4 teaspoons salt, or to taste
* 3 boneless skinless chicken breasts, cut into bite-size pieces
* 4 long skewers
* 1 tablespoon butter
* 1 clove garlic, minced
* 1 jalapeno pepper, finely chopped
* 2 teaspoons ground cumin
* 2 teaspoons paprika
* 3 teaspoons salt, or to taste
* 1 (8 ounce) can tomato sauce
* 1 cup heavy cream
* 1/4 cup chopped fresh cilantro

DIRECTIONS

1. In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 4 teaspoons salt. Stir in chicken, cover, and refrigerate for 1 hour.
2. Preheat a grill for high heat.
3. Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side.
4. Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and 3 teaspoons salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro.

The only thing I changed was that I didn't grill the chicken on a skewer, instead I just kind of browned it in a pan with some oil before mixing it with everything else.

I made this Naan too and my kids liked it but I wasn't too thrilled with it so I'd be interested in more of those recipes as well:

INGREDIENTS

* 1 (.25 ounce) package active dry yeast
* 1 cup warm water
* 1/4 cup white sugar
* 3 tablespoons milk
* 1 egg, beaten
* 2 teaspoons salt
* 4 1/2 cups bread flour
* 2 teaspoons minced garlic (optional)
* 1/4 cup butter, melted

DIRECTIONS

1. In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
2. Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
3. During the second rising, preheat grill to high heat.
4. At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.

Well well I just made some mexican green enchiladas f stuff with onions and cheese for my family. That went down pretty well. I am now marinating my chicken to make the chicken tikka massala. Im a bit worried as the directions calls for 4 teaspoons of salt. Well I did it step by step and Im just a bit worrid the the marinade is a bit salty! I hope it works out. I plan to cook this for tomorrow so I figured that I would marinate the chicken over night and cook it when I get home from work. Im a bit nervous. I suppose if the recepi calls for 4 teaspoons then it should be ok. Im just freaking out because this is the first time Im going to feed my family Indian food and I want them to have a good experince. I love food from all over the world and Im trying to broden their taste budes. The first time I had this dish years ago I became a fan of it. Well im just freaking out. I just noticed right now that it says 4 teaspoons of salt or to taste1 akkkkkkkkkkkk Should I cut down the saltiniess with plain yougurt? Or will it be ok because its just a marinade and the salt will die down after I throw in the cream and tomato sauce tomorrow?

jordanianprincess

Feb 5 2007, 01:45 AM

If the marinade is too salty, the food will be too. I always taste my marinades before using them and if they don't taste right I alter them before using. 4tbs may be too much for you and not enough for another person, I think you can still fix it. Good luck!

The_dip_sticks

Feb 5 2007, 02:00 AM

Thanks JP maybe I will add more yogurt and lemon to cut down on the salt.

sereia

Feb 5 2007, 08:14 AM

QUOTE(sarah and hicham @ Feb 5 2007, 12:03 AM)

Those look so good Jen I'm going to make them this week! Now I'm waiting for you to try out a recipe for msemmen, the other crepes.

I LOVE those too... I haven't yet tried making them though... will post my results once I do try.

jordanianprincess

Feb 6 2007, 01:58 AM

Best Ranch dressing Everrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrr

1 Cup Mayo (the real stuff)
1/2 cup buttermilk
1 tsp hidden valley ranch mix (buttermilk version)
1/8 tsp garlic powder
1/8 tsp chili powder
1/4 tsp black pepper

Mix. Chill. YUM.

noura

Feb 6 2007, 02:53 PM

QUOTE(angelk96 @ Feb 4 2007, 12:48 PM)

Yummy those look delicious!

I like the way you wrote your directions very easy to understand.
I am going to try them not sure where i will get semolina flour though I have to look around.

thanks,

Angel

Angel, you can get semolina at Whole Foods if you have one nearby.... - also, the semolina grain is teeny tiny... probably don't need to use the flour.
Jen, thanks for the recipe, gonna try that one this weekend, I think!

I made m'semmen a couple of weeks ago but they didn't come out as good as I'd hoped but they were ok... I'll post the recipe I used when I'm home. It was just flour, water, & salt but I think I didn't get it "liquidy" enough and they turned out a little too thick. Next time I'll add more water and make them thinner, almost like a crepe. **They still got eaten tho

Noura

MrsAmera

Feb 7 2007, 12:25 PM

We bake bread everyday and usually I pull out 1/4 of the bread dough to make some msemmen. I use just a general bread mix, water, salt, flour and some yeast. I pull the dough into golf size balls (or a little smaller) and oil them, and let them sit. Using plenty of oil I think is the key. Then I roll them out and fold them into thirds, and thirds again to make small squares and let them sit again (not too long). I use a rolling pin to roll them out flat into bigger squares. Throw them in a griddle on the stove until they are nice and browned (5 minutes). Again I oil them before I cook them. My hubby's happy with them

doodlebug

Feb 7 2007, 12:34 PM

QUOTE(The_dip_sticks @ Feb 5 2007, 02:00 AM)

Thanks JP maybe I will add more yogurt and lemon to cut down on the salt.

ugh...I didn't look up here yesterday!!! How'd it come out?

I don't remember if I did the 4tsp of salt or not .... but I think I did....but I like my food salty. (I know...it's bad!!)

The_dip_sticks

Feb 7 2007, 06:12 PM

QUOTE(doodlebug @ Feb 7 2007, 11:34 AM)

QUOTE(The_dip_sticks @ Feb 5 2007, 02:00 AM)

Thanks JP maybe I will add more yogurt and lemon to cut down on the salt.

ugh...I didn't look up here yesterday!!! How'd it come out?

I don't remember if I did the 4tsp of salt or not .... but I think I did....but I like my food salty. (I know...it's bad!!)

Oh it came out great! I opted to cut out the extra cumin and extra salt in the cream + tomato sauce because the marinade had so much of it, and the chicken was penatrated in spices as i left the chicken marinate over night. This seemed to even it all out =0) Thanks for the recipe!!!!

Meriem_setif

Feb 12 2007, 10:58 AM

I found this recipe for moroccan bread and I cooked it yesterday. It was pretty good and Hachemi liked it. You can use the dough cycle of your bread machine, which makes it much easier to make.

7/8 cup of warm water (7ounces)
2 1/4 cups of bread flour
3/4 cup of semolina flour
1 tsp of anise seed
1 1/2 tsp of salt
1/2 tsp of sugar
2 tsp of active dry yeast

Place these ingredients into you bread maching in the order that is recommended by the instuctions on your machine.
Select DOUGH cycle and press start.

When the dough cycle is done, take the bread from the machine and punch it down. Divide dough into 2 halves, and shape into balls. Flatten the balls to a 3/4 inch thickness. Place them on a floured baking sheet. Cover with towels and let them rise until double in size. (about 30 mins)

Preheat oven to 400 degrees. Brush the top of each loaf with olive oil, and sprinkle with sesame seeds (optional)
Prick the tops of the loaves all over using a fork.

Bake for 20 to 25 minutes in the preheated oven, or until the loaves are golden and sound hollow when tapped. Best when served warm.

Meriem

rahma

Feb 12 2007, 12:09 PM

I made this yesterday and it was delicious. It's probably not authentic, but decent enough for non indian food conosurs like me. I get my spices at Penzeys.

Chicken Curry:

4 boneless, skinless chicken breasts, cut into strips
3 med onions chopped
1 can tomatoes chopped, or 2 cups fresh tomatoes chopped
4-5 chilies
1 1/2 tsp ginger
1 1/2 tsp ground coriander
1 1/2 tsp ground cumin
1 1/2 tsp tandoori powder
1 1/2 tsp tumeric
1 1/2 tsp salt
3 cloves garlic, chopped
2 tbsp olive oil
1 cup water

Add oil to large pot and cook onoins, garlic and ginger until soft and golden.
Add chilies, tomatoes and spices, simmer on low heat for approx 10 minutes.
Add chicken and water, allow to boil for approx 10 minutes, stirring occasionally, then reduce heat and simmer until the chicken is cooked.
Serve with natural yogurt, rice and bread.

Number of Servings: 4

Meriem_setif

Feb 22 2007, 11:30 AM

I dont know if this has been posted before, but I found these online Arabic cookbooks.

http://www.arabicslice.com/

http://almashriq.hiof.no/general/600/640/6...ayat/title.html

Meriem

Marry American

Feb 25 2007, 04:29 PM

My fiance knows how to cook and very good. He always cooked for me while I was with him in Maroc.

I love cous cous. However, this dish he does not know how to prepare. His family and friends always made it for me. I am happy to report that he went to the souk today to get a cous cous pot and a tagine pot to bring with him here with him. He will also be learning how to prepare this for me here starting today.

I am getting excited. I can't wait to eat his cous cous. When we go to visit my father, my fiance knows that my father will love his salads. He makes the best kinds and never the same. I could open a restaurant on his salads alone.

sereia

Mar 7 2007, 01:45 PM

HEALTHY recipes!

canyon ranch seafood enchiladas (makes 4 servings)

marinade:
1/4 c lime juice
1/2 cup veg stock (or water if you don't have it. i wouldn't go out of your way for it)
1/4 cup chopped red onion
1/4 cup chopped cilantro
1 tablespoon minced garlic
1/4 teaspoon chipotle en adobo. chopped. or just use the liquid from inside the can.
1/4 teaspoon salt

8 ounces sea scallops, cleaned
8ounches shrimp, deveined, shelled, and cleaned
1 tsp canola or olive oil
8 corn tortillas
2 cups chipotle enchilada sauce (see below)
4 ounces low-fat jack cheese or mexican cheese blend already preshredded (you can get in most markets)
4 cups shredded lettuce
4 ounces non-fat or low-fat sour cream

in a large bowl, combine all marinade ingredients. marinate seafood for 1/2 hour.
in a large saute pan, heat oil over medium-high and add seafood. cook until shrimp turns pink and scallops are no longer opaque. chop fine or medium size and mix with 1 ounce cheese. (or more if you aren't on a diet. haha)
soften the tortillas wrapped in damp towels in microwave for 30 seconds or so. until pliable. keep covered while preparing each enchilada.
place 1/4 cup seafood mixture in each tortilla and roll. place in a shallow baking dish, seam-side down. ladle sauce over the top. bake, covered, for 15 minutes. remove from the oven, sprinkle with remaining cheese over the top. return to the oven to melt the cheese.
place two enchiladas on each plate. cover with 1 cup shredded lettuce (or less) serve with the sour cream.

i also like thiis with rice and beans! you can make lowfat(or non fat) beans too!

chipotle enchilada sauce:
1 tablespoon canola oil (or olive oil, whatever u have)
1/4 cup diced onion
1 tsp minced garlic
1/4 diced green chili (i used a whole decent sized jalapeno. didn't measure it exact)
1 teaspoon minced chipotle peppers (or you can add more if you like it REALLY spice. this measurement gives a good balance. if you don't like spice, i'd put only a tiny drop. maybe 1/4 to 1/2 tsp)
1 tsp chili powder
1/4 tsp dry cumin
1/4 tsp dry oregano
1/2 tsp salt
1/2 tsp paprika
2 tablespoon all purpose flour
2 cups vegetable stock (or water, but try to get veg stock for this part at least)
2 tablespoons black strap molasses
2 tablespoons cider vinegar
2 tablespoons lime juice
1 tablespoon worcestershire sauce
1/2 cup tomato puree

heat oil over low. add onion, garlic, chili, and chipotle. saute until onions are translucent. add all dry spices. saute briefly. add flour and stir well. increase heat to medium and let simmer 3 minutes.
add 1/2 the vegetable stock and whisk to make sure there are no lumps. add remaining broth and all other ingredients and mix. let simmer until thickened, about 5 minutes.
let cool slightly. and blend in a blender until smooth. it seems like a lot but use all this to pour over the enchiladas

for each serving the sauce has 100 calories and 4gm fat. 16 gm carbs. 2 gm protein.
for the enchiladas: 395 calories 45gm carb 9gm fat 35gm protein

enjoy. i thought these were fabulous for being so low fat and calorie!

sereia

Mar 9 2007, 09:27 AM

here is a realllllllllllllllllllly EASY and YUMMY and LOW FAT moroccan inspired soup. if you want to be completely lazy and fast, used canned chickpeas and favas (thats what i did) still tastes awesome.

chickpea and lentil soup yield 8 servings

2 onion, sliced (or diced, whatever.lol)
1/2 tsp dried ginger
1/2 tsp tumeric
1 tsp cinnamon
pinch saffron
14 oz tomato, chopped
1-2 tsp sugar
6 oz (3/4c) lentils, rinsed
7-1/2 c stock (use chicken, but if you are vegetarian use veg stock. both good)
7 oz (1 c) chickpeas, cooked
1 bunch parsley, chopped
7 oz (1 c) fava beans, cooked
salt, to taste

in a pot over medium heat.
heat a drop of olive oil. you don't need a lot. especially if you want to keep it low fat. maybe a tablespoon TOPS.
soften onions until transparent. do not brown.
add spices and stir about 30 seconds or so.
then tomatoes and sugar.
add lentils and stock.
bring to a boil, reduce and simmer about 25min.
add beans and bring back to a boil. cover, and simmer another 10-15 min.
stir in herbs and season.

yum!!!

sereia

Mar 9 2007, 09:34 AM

this is NOT low fat.

but the best french onion soup. ever.

Onion Soup Gratinee serves 6 ----------

1/4 cup plus 1T olive oil
4 medium yellow onions, peeled, halved and sliced 1/4" thick
1 T butter
1 garlic clove, peeled and thin slice
4 sprig thyme
1 bay leaf
1 T salt
1/4 tsp freshly ground white pepper
3/4 cup dry white wine
2 qt chicken stock
1/2 cup port
6 slices country bread, about 1" thick, toasted
2 cups gruyere cheese, coarsley grated

in a 5-qt heavy pot, heat the olive oil over a medium flame. add the onions, and stirring frequently to prevent burning, saute until they reach a golden color, approximately 30 minutes.
add the butter, garlic, thyme, bay leaf, salt, pepper, and cook for 10 minutes.
raise the heat to high, add the white wine, bring to a boil, and reduce by half, about 3-5 min.
add the chicken stock and simmer for 45 minutes.

preheat the broiler.

remove the thyme and bay leaf, and swirl the port into the finished soup.
ladel the soup into 6 ovenproof bowls.
fit the toasted bread into the bowls on top of the liquid, and sprinkle 1/2 cup of cheese onto each slice.
place under the broiler for 3 minutes, or until the cheese melts to a crispy golden brown.
allow to cool slightly, about 3 minutes, before serving.

*note: if you do not drink alcohol you can leave the port out no problem. but if you do, try and incorporate it.

yum yum!

sereia

Mar 9 2007, 09:37 AM

here is an indian vegetarian recipe from the famous madhur jaffrey that my mom sent me. soooooooooo good.

black-eyed peas with mushrooms

1 1/4 cups dried black eyed peas.....or use 2 cans
keeping one's liquid

1/2 lb mushrooms
6T vegetable oil, here is where i cut it down to one tablespoon
1 tsp cumin seeds
1inch cinnamon stick
11/2medium onions,chopped
4cloves garlic,finely chopped
4medium tomatoes,peeled andchopped
2tsp ground coriander
1tsp ground cumin
1/2tsp tumeric
1/4tsp cayenne
2tsp salt
pepper
3 T cilantro,i like tons more

if use dried put peas and 5 cups water in pot and boil 2 minutes.turn
off heat and let sit covered 1 hour.
cut mushrooms through stems into 1/2 inch slices.
heat oil,put in whole cumin and cinnamon stick.
let sizzle 5 or 6 seconds then add onions and garlic.stir
fry until onions turn brown on edges.put in mushrooms
and stir fry until they wilted. add rest of stuff except
cilantro and beans.this is all over medium heat btw.
cover and cook 10minutes.
if using the dried beans that soaked turn back on and
cook until tender 20 or 30 minutes.personally,i would
consider changing the water especially if you invited
someone to share this with you.you could also buy some
beano.up to you. haha!!!

anyway,to this cooked bean mixture add the other
stuff salt and pepper (oops wasnt supposed to be in
tomato mixtue tho cant see why not)mix and simmer
uncovered 30 minutes.stir once in a while.
remove cinnamon stick especially if you like your
teeth.
add cilantro now imho it tastes better uncooked.

sereia

Mar 9 2007, 09:42 AM

this is a typical middle eastern dessert. like a thick pudding infused with rosewater. if you can find cool moulds you can pour it into the moulds and take them out right before serving to your guests in a pretty shape. or to make it easier, pour them into individual cups and serve the toasted nuts or coconut on top.

Malabi serves 10

4-1/2 c milk
3 oz sugar
2 oz cornstarch
3 T rosewater

combine 3-1/2 c milk and sugar over medium heat. whisk remaining milk with cornstarch. when milk boils, add cornstarch and return to a boil. add rose water and cook 30 seconds. remove and let cool slightly. transfer to nice moulds and chill at least 12 hours.

you can serve it up fancy style with a raspberry caramel and toasted coconut, and toasted pistachios

caramel:
7 oz raspberrry puree
3-1/2 oz sugar
2 T water
1/4 c rose syrup
make caramel. heat raspberry puree. add to caramel. strain and cool to room temp. add rose syrup.

The_dip_sticks

Apr 3 2007, 07:16 PM

any one tried any new yummy dishes they would care to share lately?

JODO

Apr 6 2007, 01:11 PM

Shish Tawook Marinated chicken

INGREDIENTS

3 tablespoons vegetable oil
2 tablespoons plain low-fat yogurt
2 tablespoons ketchup
2 tablespoons prepared mustard
1 1/2 teaspoons garlic powder
2 teaspoons paprika
1 1/2 teaspoons ground allspice
1/2 teaspoon black pepper
1/4 teaspoon ground cinnamon
1/4 teaspoon curry powder (optional)
3 pounds skinless, boneless chicken breast halves - cut into bite-size pieces
Dipping Sauce:
1/2 cup mayonnaise
1 cup plain low-fat yogurt
3 cloves garlic, minced
1/4 teaspoon salt

DIRECTIONS

In a medium bowl, stir together oil, yogurt, ketchup, and mustard. Season with garlic powder, paprika, allspice, black pepper, cinnamon, and curry powder. Stir in chicken pieces, coating all sides with marinade. Cover bowl, and refrigerate overnight.
To make dipping sauce, mix together mayonnaise, yogurt, garlic, and salt. Cover, and refrigerate.
Preheat oven to 400 degrees F (200 degrees C).
Transfer chicken pieces to a shallow baking dish. Bake in a preheated oven 30 minutes

JODO

Apr 7 2007, 10:05 AM

QUOTE(JODO @ Apr 6 2007, 01:11 PM)

Shish Tawook Marinated chicken

INGREDIENTS

3 tablespoons vegetable oil
2 tablespoons plain low-fat yogurt
2 tablespoons ketchup
2 tablespoons prepared mustard
1 1/2 teaspoons garlic powder
2 teaspoons paprika
1 1/2 teaspoons ground allspice
1/2 teaspoon black pepper
1/4 teaspoon ground cinnamon
1/4 teaspoon curry powder (optional)
3 pounds skinless, boneless chicken breast halves - cut into bite-size pieces
Dipping Sauce:
1/2 cup mayonnaise
1 cup plain low-fat yogurt
3 cloves garlic, minced
1/4 teaspoon salt

DIRECTIONS

In a medium bowl, stir together oil, yogurt, ketchup, and mustard. Season with garlic powder, paprika, allspice, black pepper, cinnamon, and curry powder. Stir in chicken pieces, coating all sides with marinade. Cover bowl, and refrigerate overnight.
To make dipping sauce, mix together mayonnaise, yogurt, garlic, and salt. Cover, and refrigerate.
Preheat oven to 400 degrees F (200 degrees C).
Transfer chicken pieces to a shallow baking dish. Bake in a preheated oven 30 minutes

I just wanted to add that I left out the mayonnaise because I don't eat it and it still was a good recipe.

Henia

Apr 8 2007, 03:27 PM

QUOTE(JODO @ Apr 6 2007, 02:11 PM)

Shish Tawook Marinated chicken

INGREDIENTS

3 tablespoons vegetable oil
2 tablespoons plain low-fat yogurt
2 tablespoons ketchup
2 tablespoons prepared mustard
1 1/2 teaspoons garlic powder
2 teaspoons paprika
1 1/2 teaspoons ground allspice
1/2 teaspoon black pepper
1/4 teaspoon ground cinnamon
1/4 teaspoon curry powder (optional)
3 pounds skinless, boneless chicken breast halves - cut into bite-size pieces
Dipping Sauce:
1/2 cup mayonnaise
1 cup plain low-fat yogurt
3 cloves garlic, minced
1/4 teaspoon salt

DIRECTIONS

In a medium bowl, stir together oil, yogurt, ketchup, and mustard. Season with garlic powder, paprika, allspice, black pepper, cinnamon, and curry powder. Stir in chicken pieces, coating all sides with marinade. Cover bowl, and refrigerate overnight.
To make dipping sauce, mix together mayonnaise, yogurt, garlic, and salt. Cover, and refrigerate.
Preheat oven to 400 degrees F (200 degrees C).
Transfer chicken pieces to a shallow baking dish. Bake in a preheated oven 30 minutes

I am making this tomorrow enchallah!

JODO

Apr 16 2007, 01:26 AM

Supernatural Brownies

http://www.nytimes.com/2007/04/11/dining/1...agewanted=print

April 11, 2007
Recipe: Supernatural Brownies
Adapted from “Chocolate: From Simple Cookies to Extravagant Showstoppers,” by Nick Malgieri (Morrow Cookbooks, 1998)

Time: About 1 hour

2 sticks (16 tablespoons) butter, more for pan and parchment paper
8 ounces bittersweet chocolate
4 eggs
1/2 teaspoon salt
1 cup dark brown sugar, such as muscovado
1 cup granulated sugar
2 teaspoons vanilla extract
1 cup flour
1/2 cup chopped walnuts or 3/4 cup whole walnuts, optional.

1. Butter a 13-by-9-inch baking pan and line with buttered parchment paper. Preheat oven to 350 degrees. In top of a double boiler set over barely simmering water, or on low power in a microwave, melt butter and chocolate together. Cool slightly. In a large bowl or mixer, whisk eggs. Whisk in salt, sugars and vanilla.

2. Whisk in chocolate mixture. Fold in flour just until combined. If using chopped walnuts, stir them in. Pour batter into prepared pan. If using whole walnuts, arrange on top of batter. Bake for 35 to 40 minutes or until shiny and beginning to crack on top. Cool in pan on rack.

Yield: 15 large or 24 small brownies.

Note: For best flavor, bake 1 day before serving, let cool and store, tightly wrapped.

JODO

Apr 16 2007, 01:36 AM

Mango Couscous

http://projects.washingtonpost.com/recipes...uscous/printer/

The Washington Post, November 8, 2006

• Cuisine: African
• Course: Side Dish
• Features: Fast, Meatless
Summary:

Who knew that tomato, raisins and mango go so well together? This is a very fruity, pretty and easy side dish.

4 servings

Ingredients:

• 1 cup couscous
• 2 tablespoons olive oil
• 1 medium clove garlic, minced
• Flesh of 1 mango, cut into 1-inch cubes (about 1 cup)
• 1 jalapeño chili pepper, stemmed, seeded and finely chopped
• 1/2 cup dark raisins
• 1 medium tomato, cored, seeded, and coarsely chopped
• Juice of 1 lime
• 1/4 cup loosely packed small cilantro sprigs, finely chopped
• 1/4 cup loosely packed small flat-leaf parsley sprigs, finely chopped
• Salt
Directions:

Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Add the garlic, mango and jalapeño chili pepper and cook about 5 minutes, until the mango begins to color lightly. Add the remaining tablespoon of olive oil and the couscous, raisins, tomato, lime juice, cilantro and parsley, stirring to combine. Cook long enough just to heat through. Season with salt to taste. Serve hot or at room temperature.

Recipe Source:
Adapted from "The Soul of a New Cuisine," by Marcus Samuelsson (Wiley, 2006).

318 calories, 8g fat, 1g saturated fat, 0mg cholesterol, 83mg sodium, 58g carbohydrates, 3g dietary fiber, 7g protein.

Tested by Pam Kendrick for The Washington Post.
E-mail the Food Section at food@washpost.com with recipe questions.

sereia

Apr 16 2007, 08:47 AM

ive made the supernatural brownies a few times before! very delicious if you like the chewy/fudgy kind of brownie (which is what i prefer. i HATE cakey brownies)

highly recommended:)

cbd2cai

Apr 17 2007, 02:17 PM

QUOTE(JODO @ Apr 7 2007, 10:05 AM)

QUOTE(JODO @ Apr 6 2007, 01:11 PM)

[b]Shish Tawook Marinated chicken

[*]Dipping Sauce:
[*]1/2 cup mayonnaise
[*]1 cup plain low-fat yogurt
[*]3 cloves garlic, minced
[*]1/4 teaspoon salt
[/list]

I just wanted to add that I left out the mayonnaise because I don't eat it and it still was a good recipe.

I was going to say . . . . I LOVE shish tawook with garlic sauce . . . the garlickey the better . . . but NO mayonnaise . . . use some tahina instead maybe?? But I'd make it with just the garlic, salt and yoghurt . . .yummmmmmmmm, garlic oozes from the pores. I think I'll take that chicken out of the freezer right now . . . I have lots of garlic to mash up, hehe!!!

Oh, I just saw the Mango couscous recipe . . . I have some mango chutney . . . I wonder if that would make a good substitute!!

sarah and hicham

Apr 20 2007, 03:24 PM

QUOTE(abdounjen @ Apr 16 2007, 06:47 AM)

ive made the supernatural brownies a few times before! very delicious if you like the chewy/fudgy kind of brownie (which is what i prefer. i HATE cakey brownies)

highly recommended:)

JODO

Apr 20 2007, 04:51 PM

QUOTE(abdounjen @ Apr 16 2007, 08:47 AM)

ive made the supernatural brownies a few times before! very delicious if you like the chewy/fudgy kind of brownie (which is what i prefer. i HATE cakey brownies)

highly recommended:)

I made them yesterday evening to have at my side while watching Grey's Anatomy and you are so right Jen, they were awesome!

JODO

Apr 20 2007, 04:54 PM

QUOTE(cbd2cai @ Apr 17 2007, 02:17 PM)

QUOTE(JODO @ Apr 7 2007, 10:05 AM)

QUOTE(JODO @ Apr 6 2007, 01:11 PM)

[b]Shish Tawook Marinated chicken

[*]Dipping Sauce:
[*]1/2 cup mayonnaise
[*]1 cup plain low-fat yogurt
[*]3 cloves garlic, minced
[*]1/4 teaspoon salt
[/list]

I just wanted to add that I left out the mayonnaise because I don't eat it and it still was a good recipe.

I was going to say . . . . I LOVE shish tawook with garlic sauce . . . the garlickey the better . . . but NO mayonnaise . . . use some tahina instead maybe?? But I'd make it with just the garlic, salt and yoghurt . . .yummmmmmmmm, garlic oozes from the pores. I think I'll take that chicken out of the freezer right now . . . I have lots of garlic to mash up, hehe!!!

Oh, I just saw the Mango couscous recipe . . . I have some mango chutney . . . I wonder if that would make a good substitute!!

Yes that is exactly what I did,I just made it with the garlic, salt and yogurt and if I have a lime, I squeeze that in too. It is very good!

cbd2cai

Apr 20 2007, 05:50 PM

QUOTE(JODO @ Apr 20 2007, 04:54 PM)

QUOTE(cbd2cai @ Apr 17 2007, 02:17 PM)

QUOTE(JODO @ Apr 7 2007, 10:05 AM)

QUOTE(JODO @ Apr 6 2007, 01:11 PM)

[b]Shish Tawook Marinated chicken

[*]Dipping Sauce:
[*]1/2 cup mayonnaise
[*]1 cup plain low-fat yogurt
[*]3 cloves garlic, minced
[*]1/4 teaspoon salt
[/list]

I just wanted to add that I left out the mayonnaise because I don't eat it and it still was a good recipe.

I was going to say . . . . I LOVE shish tawook with garlic sauce . . . the garlickey the better . . . but NO mayonnaise . . . use some tahina instead maybe?? But I'd make it with just the garlic, salt and yoghurt . . .yummmmmmmmm, garlic oozes from the pores. I think I'll take that chicken out of the freezer right now . . . I have lots of garlic to mash up, hehe!!!

Oh, I just saw the Mango couscous recipe . . . I have some mango chutney . . . I wonder if that would make a good substitute!!

Yes that is exactly what I did,I just made it with the garlic, salt and yogurt and if I have a lime, I squeeze that in too. It is very good!

Lime!!! I was thinking about that and fresh limes were right there!!! Well, I can add some now because I have LEFTOVERS!!!

tammy sue kay

Apr 22 2007, 07:00 AM

When I was in Jordan we ate in a little hole in the wall place that had the best food! We had rice that had almonds, cashews, brocolli, and cauliflour in it. I would love to have the recipe if anyone has it. I tried it at home, and the result was close but not perfect, the spices were off.