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Recipes
Orecchiette with Broccoli & sausage
By Muzungu
Separate the broccoli florets from the stems and then pare the stems with a knife
- 1 1/4 lb broccoli
- Coarse salt
- 1/4 cup extra -virgin olive oil
- 1/2 lb. hot Italian sausage
- 1/2 tsp. hot red pepper flakes
- 3 large cloves garlic, m inced
- 1 lb. orecchiette pasta
- 1/2 cup freshly grated pecorino cheese
Moroccan Merguez Ragout with Poached Eggs
By Muzungu
Heat the olive oil in a large frying pan over medium heat
- 1/2 cup extra virgin olive oil
- 1 large onion, small dice
- 4 large garlic cloves, peeled and minced
- 1 pound merguez sausage, sliced 1/2-inch thick
- 1 tablespoon ras el hanout, see note above
- 1 teaspoon Spanish sweet smoked paprika
- 1 teaspoon kosher salt
- 2 15-ounce cans fire-roasted tomatoes, preferably Muir Glen
- 8 extra-large eggs
- 1/2 cup roughly chopped cilantro, stems included
- 2 tablespoons harissa, see note above
- warm crusty bread, for serving
Tandoori Leg of Lamb
By Muzungu
Combine garlic, lime peel, ginger, salt, paprika, coriander, cumin, turmeric, cardamom, dry mustard, cayenne peppe...
- 1 cup plain whole-milk yogurt
- 1/4 cup fresh lime juice
- 3 large garlic cloves, minced
- 1 tablespoon grated lime peel
- 1 tablespoon minced peeled fresh ginger
- 2 teaspoons salt
- 11/2 teaspoons Hungarian sweet paprika
- 11/2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon dry mustard
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon ground fenugreek (optional)
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground cinnamon
- 1 6 1/4-pound whole bone-in leg of lamb
Red Onions Stuffed with Grilled Steak, Spinach, and Feta
By Muzungu
In an 8-quart pot, bring 4 quarts of water to a boil with 1 Tbs
- Kosher salt
- 4 very large red onions (15 to 16 oz. each), peeled and tops removed
- 2 Tbs. extra-virgin olive oil
- 1-1/2 Tbs. minced garlic
- 1-1/2 Tbs. minced fresh ginger
- 1 tsp. garam masala
- 1/2 tsp. ground cumin
- 1/4 cup golden raisins
- 1/2 lb. leftover grilled flank steak, cut into 1/2-inch dice (2 cups)
- 1/2 lb. spinach, stemmed and roughly chopped
- 1/2 cup crumbled feta
- 1 Tbs. fresh lemon juice
- Kosher salt and freshly ground black pepper
Sauerkraut with Polish Sausage
By Muzungu
Preheat oven to 300°F. Place bacon, onion and carrot in heavy large ovenproof Dutch oven over medium-high heat
- 6 smoked bacon slices, cut into 2-inch-wide strips
- 1 large onion, sliced
- 1 carrot, chopped
- 1 2-pound jar sauerkraut, rinsed, drained well
- 2 cups dry white wine
- 1 1/2 cups chicken stock or canned low-salt broth
- 1 tablespoon caraway seeds
- 4 juniper berries, crushed, or 1 tablespoon gin
- 1 1/2 pounds kielbasa sausage, cut into 3-inch lengths
Chicken and brown rice -- instant pot
By Muzungu
- 1 medium – onion
- 3 clove – garlic
- 2 cup – carrots, baby
- 2 cup – mushrooms, brown, Italian, or Crimini
- 2 cup – brown rice, raw
- 1 tablespoon – olive oil
- 2 1/4 cup – chicken broth, low-sodium
- 2 pound – chicken thigh, boneless, skinless
- 1/8 teaspoon – salt
- 1/8 teaspoon – black pepper, ground
- 1 can (10.75 oz) – soup, cream of chicken, canned, condensed
- 2 tablespoon – Worcestershire sauce
- 1 tablespoon – thyme, fresh
Banana Bread
By Muzungu
Preheat oven to 350°F. Butter and lightly four a 9“x5” loaf pan
- 1 cup unsalted butter, at room temperature
- 1 cup (packed) light brown sugar
- 6 large eggs
- 2 cups all-purpose flour
- 2 teaspoon baking powder
- 1/4 teaspoon ground nutmeg
- Pinch of salt
- 3 ripe bananas, mashed
- 1 teaspoon pure vanilla extract
Crisp Striped Bass with Preserved Lemon, Chickpeas, and Couscous
By Muzungu
-------------------------------------------------------------------------------- Heat the oven to 200°F
- 4 skin-on striped bass fillets (5 oz. each), scaled
- Kosher salt and freshly ground black pepper
- 3/4 cup all-purpose unbleached flour
- 3 Tbs. extra-virgin olive oil; more for drizzling
- 1/4 tsp. cumin seeds
- 2 cups seeded, diced fresh tomatoes
- 1 19-oz. can chickpeas, drained and rinsed (about 2 cups)
- 2 Tbs. chopped Moroccan preserved lemon (or 1 tsp. grated lemon zest)
- 1/2 cup chopped fresh cilantro, plus whole leaves for garnish
- 1 cup couscous, cooked according to package directions Harissa or other chile sauce to taste