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Recipe: Lamb Kafta Kabobs

8 Sep

In the United States, we tend to use cinnamon mostly in sweet dishes. But in other parts of the world, cinnamon has long been used in savory dishes, too, where it adds an extra layer of flavor and warmth. It is an ancient aromatic spice that was worth more than gold and was considered an appropriate gift for royalty.

These lamb kafta kabobs, which feature the traditional Lebanese flavor combination of cinnamon and allspice,  will make anyone who eats them feel like royalty, too. At our house, we put them in pita bread with hummus (and/or plain yogurt mixed with diced cucumber, garlic, and mint) and lettuce and tomatoes.  I usually make Tabouli as an accompaniment, and some of  us also add that to our pitas for a full flavor experience.

The traditional method of preparation involves shaping the kabobs around a skewer, but it is far easier (and faster) to make them without the skewer. If using wooden skewers, soak them in water for 30 minutes before assembling the kabobs.

Lamb Kafta Kabobs
Serves 4

1 lb. ground lamb (can use half lean ground beef if preferable)
1 small onion, finely chopped
1/2 c. finely chopped parsley
3/4-1 tsp. salt
1/4 tsp. pepper
1/4 tsp. cinnamon
1/8 tsp. allspice

Preparation
1. Mix all ingredients well.
2. Take a small handful of the meat mixture and mold into a roughly 4 ” cylindrical shape around a skewer, or just mold into cylindrical shape without the skewer.
3. Grill and enjoy.

Source: Lebanese Cuisine by Madelain Farah

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Recipe: Tabouli

5 Sep

When I was in college, the original Moosewood Cookbook was one of the first cookbooks I bought on my own. Other cookbooks have since joined my collection, but the Moosewood Cookbook still holds a special place in my affection–almost entirely because of this Tabouli recipe, which is a family favorite.

Tabouli
Serves 8
Note: Needs 2-3 hours refrigeration

1 c. dry bulgur wheat (I usually use coarse grind)
1.5 c. boiling water
1.5 tsp. salt
¼ c. fresh lemon juice
3 cloves garlic, crushed
¼ c. extra virgin olive oil
1 tsp. dried mint
1/2 c. chopped scallions (including green parts: about 3-4 scallions)
2 medium tomatoes, seeded and chopped
1 cucumber, seeded and chopped
1 c. (packed) freshly chopped parsley
1 (15.5-oz.) can chickpeas, rinsed and drained (optional)

Combine bulgur, boiling water and salt in bowl. Cover and let stand 15-20 minutes, or until bulgur is chewable.

Add lemon juice, garlic, oil, and mint, and mix thoroughly. Refrigerate 2-3 hours.

Just before serving, add vegetables (and chickpeas, if using) and mix gently. Check seasonings.

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Recipe: Marinated Kale with Red Pepper and Garlic

1 Sep

At our house, we are evenly divided between those who love kale, and those who really don’t love it very much. But even the family members in the latter camp like the taste of this side dish, which is delicious at room temperature. With garlic, olive oil, lots of ground pepper, and a hint of sweetness from the seasoned rice vinegar, it’s hard to resist.

Note:  Like other greens, an enormous amount of kale cooks down to a fraction of its former size.

Marinated Kale with Red Pepper and Garlic
Serves 4

3 tbsp. extra virgin olive oil
1/2 large white onion, finely diced
1/2 large red bell pepper, finely chopped
3-4 large cloves garlic, crushed
10 oz. cleaned, chopped kale, ribs removed (about 15 c., loosely packed)
1/2 c. vegetable broth (or chicken broth)
lots of freshly ground pepper (to taste)
1/2-1 tbsp. seasoned rice vinegar

Saute onion in olive oil in a heavy skillet on medium heat until onion is soft; add red bell pepper. When red bell pepper is soft and onion is golden at the edges, add the garlic and cook for a couple of minutes.

Add the kale, and cook until it softens and has reduced in size by at least a half. Add the vegetable broth, cover the skillet and cook kale for about 10 minutes, or until most of broth has evaporated. Uncover, and heat on high for a few minutes to eliminate any remaining liquid; stir frequently. Add ground pepper to taste, then remove kale from pan and put in a serving bowl. Sprinkle rice vinegar over top and mix in gently.

Serve warm or at room temperature.

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Recipe: Thai-Style Quinoa Salad

26 Aug

Quinoa is an Andean super food–one that has been cultivated for thousands of years. A source of complete protein, it is used and cooked like a grain, though it is technically a seed.  Because of its “exceptional nutritional qualities, its agro-ecological adaptability, and its potential contribution in the fight against hunger and malnutrition,” quinoa has been honored by the United Nations: 2013 will be the International Year of  Quinoa.

But quinoa deserves praise for its gastronomic adaptability, too. In this case, it makes a successful appearance in a salad with flavor origins a world away from the Andes. This salad, with its strong Thai accents, is a deliciously light and crisp summer dish.

Thai-Style Quinoa Salad
Serves 8-10
1 c. quinoa, rinsed and drained
1/2 tsp. salt
1 red bell pepper, julienned
1 carrot, shredded
1 small cucumber, peeled, seeded, and sliced (if using English cucumber, no need to peel)
1/3 c. chopped fresh mint
1/2 c. chopped fresh cilantro

Dressing
6 tbsp. fresh lime juice
1 tbsp. sugar
1 tbsp. fish sauce (can substitute tamari or soy sauce)
1/2 tsp. red pepper flakes

Add quinoa, salt, and 1 1/2 c. water to a sauce pan. Bring to a boil and then reduce heat to low, cover, and cook for 12-15 minutes, until water is absorbed. Turn off heat and let quinoa sit for 5 minutes. Place in a large serving bowl and let cool completely.

When quinoa is cool, add red bell pepper, carrot, and cucumber and mix well.

To make the dressing, whisk together the lime juice and sugar in a small bowl until sugar is dissolved. Stir in the fish sauce/tamari/soy sauce and red pepper flakes. Add the dressing to the salad and toss. Gently mix in the mint and cilantro.

Source: Raising the Salad Bar, by Catherine Walthers

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Recipe: Chicken Satays with Peanut Sauce

20 Aug

This is the dish I was beginning to prepare yesterday when I got side-tracked by my daughter’s lovely Mediterranean Wrap.

I first tasted these satays at a friend’s house when we were living in Australia. I could not get enough of the peanut sauce and I could not get over that fact that our friend had made it from scratch. Even now, I’m happy to just have the sauce on rice after the satays have all disappeared, which they will do soon after making their initial appearance. I usually serve the satays with some diced cucumber sprinkled with seasoned rice vinegar and crushed red pepper.

If  threading satays and making sauce seems like too much, just marinate boneless chicken breasts (or thighs) in the marinade and throw on the grill for a delectable dinner; the chicken by itself is also fantastic.

This recipe is originally from an Australian Women’s  Weekly cookbook. Note the time needed to marinate the chicken.

Chicken Satays with Peanut Sauce
Makes about 20+ satays

2 lb. (or about 1 kg.) chicken breast, cut in half horizontally, then cut into thin strips

Marinade
4 tsp. soy sauce
2 tsp. honey
1 tsp. chili powder
2 tsp. cumin
4 tbsp. canola oil
1.5 tsp. curry powder

Peanut Sauce
1-2 tbsp. canola oil
1 finely chopped onion
2 cloves garlic, minced
½ tsp. chili powder
1 tsp. ground ginger
4 oz. low-sodium roasted peanuts, very finely chopped (or crushed with a mortar and pestle)
1/4-1/2 cup (60-120 ml.) cider vinegar
1 tsp. salt or soy sauce
3 tbsp. creamy peanut butter
1/3 cup fruit chutney (Major Grey, mango)
¾ cup (177 ml.) lite coconut milk
1/8 cup (25 gr.) sugar; you can use brown sugar if preferred**

Marinade: Combine marinade ingredients in large bowl with lid. Add chicken, coat well, cover, and marinate in refrigerator overnight (or at least for a few hours). If you will be using wooden skewers, soak in water for at least 30 minutes before cooking the chicken.

Sauce: Cook onion and garlic in oil until onion begins to turn golden. Add spices and peanuts, and cook for 2 minutes. Add remaining ingredients and bring to boil; reduce heat and simmer slowly for 30 minutes or until mixture thickens, stirring occasionally. Cover and keep warm.

After the chicken has marinated, thread the  strips onto skewers. Grill or broil chicken. Serve satays with peanut sauce (and cucumber salad if desired) as an appetizer, or add rice to make into a meal.

** [Note Feb. 2013: I recently made the sauce and forgot to add the sugar — and discovered it tasted great without it; use the sugar if you like the sauce to be a bit sweeter.]

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Recipe: Mediterranean Chicken/Vegetable Wrap

19 Aug

This is a recipe you can adapt in countless ways to suit omnivorous or vegetarian tastes. It is an excellent way to use up leftovers, though pan frying or grilling the chicken/vegetables just beforehand works, too.  The overriding theme is a Mediterranean one. Our kids rummage through the fridge, take out whatever appeals to them at the moment, cook what they need, and make killer wraps out of it all.

The open wrap pictured here is courtesy of my daughter, who waited very patiently to eat her lunch today until after I had taken the photo. She used a tomato-basil wrap, hummus,  leftover grilled chicken and eggplant (both of which she reheated in a small cast-iron skillet), Kalamata olives, lettuce, and tomatoes. The one constant is the hummus. Other ingredients that make frequent appearances include feta cheese, sun-dried tomatoes, thinly sliced red onion, other grilled vegetables, etc.  Fresh oregano or basil from the garden and a drizzle of Italian dressing or vinaigrette add the finishing touches.

Mediterranean Chicken/Vegetable Wrap
Servings: Flexible

Possible Ingredients

Wraps or tortillas
Hummus
Grilled/pan-fried chicken breast (marinated in olive oil, garlic, oregano, other herbs of your choice, and salt and pepper, then sliced or chopped after cooking)
Grilled/pan-fried eggplant or other vegetables
Kalamata olives (chopped)
Fresh tomatoes (chopped)
Sun-dried tomatoes (drained if in oil and sliced)
Lettuce (shredded)
Feta cheese (crumbled)
Red onions (thinly sliced)
Fresh/dried herbs (oregano or basil)
Italian dressing, or a vinaigrette of your preference

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Recipe: Chinese Chicken Salad

7 Aug

Chinese Chicken Salad has undergone many iterations since it became a popular dish in the  United States early last century. One thing is certain: none of the versions appearing on US menus originated in China, where raw vegetable salads were (and are not) a prominent part of the Chinese diet. In fact, the sesame-ginger version may have come into being in California. But the ability of a dish to be adapted according to cultural preference, taste, and availability of ingredients is a key factor in its ultimate adoption, and each new dish added to a repertoire paves the way for ones that follow. So, even if this cross-cultural creation is not  “authentic,” the  combination of garlic, ginger, sesame, scallions, and soy sauce is unmistakably Asian.

This is a light dinner-time salad that somehow satisfies even the heartiest of teenage appetites. And, if that cilantro in your herb garden is nearing its peak, you can use some of it here.

Chinese Chicken Salad
Serves 8-10

4 chicken breast halves (1.5-2 lb.), sliced in half horizontally
2 tbsp. sesame seeds

Marinade
1/4 c. reduced-sodium soy sauce
1/4 c. mirin (or dry sherry + pinch of sugar)

Salad ingredients
6 c. thinly shredded green cabbage
1/2 c. sliced scallions (about 3 scallions)
1/2 c. chopped fresh cilantro
2 carrots, grated
1 English cucumber, washed but unpeeled, diced into small pieces
1.5 thinly sliced hearts of romaine (about 6 c.)
1/2 c. toasted sliced almonds
chow mein noodles (optional)

Dressing
6 tbsp. reduced-sodium soy sauce
6 tbsp. seasoned rice vinegar
1 large clove garlic, minced
1/8 tsp. dry ground ginger, or 1/2 tsp. fresh grated ginger
1.5 tbsp. sesame oil
6 tbsp. canola oil
sprinkle chilli flakes/crushed red pepper
freshly ground black pepper, to taste

Marinate chicken in marinade for about 15-30 minutes.

Toast sesame seeds in large frying pan; remove from pan and set aside.  Add about a tablespoon of canola oil to the pan and cook chicken over high heat. Remove from pan, place on a cutting board, and let cool.

Add salad ingredients (except chow mein noodles) to large salad bowl; sprinkle with toasted sesame seeds. When chicken is cool, cut across the grain into bite-sized strips and add to salad bowl.

Whisk dressing ingredients together and pour over salad. Toss to combine and serve immediately, with chow mein noodles on the side (if desired).

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Recipe: Orange-Ginger Salmon with Ramen Cabbage Salad

30 Jul

Ramen noodles don’t frequently appear on our dinner menus, but this salad is the reason my children started eating salmon.  With cooked ramen noodles, cabbage, carrots, and cilantro (from the herb garden) in a light orange-honey dressing, it has been a family favorite for years. And since I only make this salad as an accompaniment to the salmon, the kids quickly came to appreciate the whole package. It also helps that the two parts of this meal (adapted from an old Redbook magazine recipe) look so nice together.

Orange Ginger Salmon with Ramen Cabbage Salad
Serves 5-6

Marinade
1/2 c. soy sauce
1/4 c. orange juice
3 tbsp. honey
1 heaping tsp. ground ginger, or 1.5 tbsp. freshly grated ginger

2 lb. salmon fillets
3 (3-oz.) packages Oriental-flavored ramen noodles, broken into halves
1 (1o-oz.) bag grated carrots (about 4 c.)
1 (1o-oz.) bag shredded red cabbage (about 4 c.)
1/4 c. packed chopped cilantro

Dressing
3/4 c. orange juice
6 tbsp. extra virgin olive oil
1 tbsp. sesame oil
2 seasoning packets from the ramen noodles

Combine marinade ingredients in glass 9×13 baking dish. Place salmon fillets in dish and let marinate while preparing the salad, turning salmon occasionally.

Combine dressing in ingredients in a large salad bowl, mix well, and add carrots and cabbage, tossing to coat. Cook noodles in boiling, unseasoned water for two minutes, drain, and rinse thoroughly with cold water. Shake the colander to remove excess water, set aside to drain further, then add to cabbage mixture and mix well.

Remove salmon from marinade and broil (or grill) about 5 minutes per side, basting with marinade. Place on platter. Just before serving, add cilantro to salad and combine. Serve salmon with salad.

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Recipe: Pasta with Cherry Tomatoes, Fresh Mozzarella, and Basil

18 Jul

This dish has two advantages: First, it is another fantastic meal for hot summer days since the only part of it that requires cooking is the pasta. Second, it is a very nice way to use up some of that bumper crop of cherry tomatoes or basil from the herb garden.

Pasta with Cherry Tomatoes, Fresh Mozzarella, and Basil
Serves 6

1 pint (about 350 gr.) cherry tomatoes, grape tomatoes, or Roma cherry tomatoes
1 tsp. salt
freshly grated black pepper, to taste
1 7-8 oz. (200-225 gr.) container bocconcini or ciliegine (baby mozzarella balls), drained
1 large clove garlic, very thinly sliced
1/3 cup (just under 80 ml.) extra virgin olive oil
3 tbsp. finely shredded basil (about an entire .75-oz. pkg., as found in U.S. grocery stores)
1 lb. (454 gr.)  trofie, gemelli, or any spiral pasta
1/3 cup (about 40 gr.) grated Pecorino Romano or Parmesan cheese

Cut tomatoes in half and place in a medium bowl. Sprinkle with salt and pepper. Add sliced garlic and olive oil; mix well and let marinate.

Cut the mozzarella balls into quarters (bocconcini) or halves (ciliegine). Add to tomatoes, folding in gently. Stack the basil leaves, roll them up tightly lengthwise, and slice finely, starting at one end of the roll and continuing until all the basil is nicely shredded. Sprinkle the basil on top of the tomato/mozzarella mixture.

Bring a large pot of water to boil; add a sprinkle of salt and the pasta and cook according to package directions just until pasta is al dente. Shortly before pasta is ready, remove about 1/2 c. of the cooking water and set aside.

Call all guests to the table; pasta waits for no one.

Drain pasta and return to pot. Pour tomato/mozzarella/basil mixture over drained pasta in pot and mix in the Pecorino Romano (or Parmesan) cheese. If pasta seems dry, add reserved cooking water, 1/4 c. at a time. Check seasonings; add more salt/pepper if necessary.

Serve immediately.

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Recipe: Cumin-Scented Black Bean Salad

17 Jul

This is a perfect summer salad, because unlike the rest of us, it doesn’t wilt. Its Latin accents, with a bit of seasoned rice vinegar thrown in as a counterpoint, are just the thing for a summer’s eve when it’s too hot to cook.

Black Bean Salad
Serves 4-6

1 15.5-oz. can black beans, well drained
3 tbsp. finely diced red onion
2 scallions (green onions), white and green parts, thinly sliced
1/4 red bell pepper, finely diced
1/4 green bell pepper, finely diced
2 tbsp. chopped cilantro (can vary amount to taste)

Dressing
1 tsp. ground cumin
3/4 tsp. chili powder
1/2 tsp. sugar
3 tbsp. extra virgin olive oil
2 tbsp. seasoned rice vinegar
1 tbsp. fresh-squeezed lime juice

Combine dressing ingredients in medium serving bowl. Add salad ingredients (except cilantro) and mix gently. Just before serving, fold in cilantro.

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