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Recipes
Grilled Lemon Shrimp
By AlexG
Peel, devein and butterfly the shrimp, leaving on the tails
- You want big shrimp for this recipe.
- Peeled, butterflied, marinated and grilled. It doesn't get any easier than this.
- 2 pounds of shrimp
- 1/4 cup vegetable oil
- 1/4 cup thinly sliced green onions
- 3 tablespoons fresh lemon juice
- 2 tablespoons chopped parsley
- 1 teaspoon basil
- 1 teaspoon dried mustard
- 1 teaspoon salt
Tunisian Couscous - Chicken
By AlexG
SOurce: http://www.food.com/recipe/authentic-tunisian-couscous-au-poulet-148401
- # 2 cups couscous (I like Tria or Ile de France brand)
- # 4 medium potatoes, cubed
- # 2 cups baby carrots
- # 1 large turnip
- # 2 -3 green peppers, cored and quartered
- # 1 (10 ounce) can tomato paste
- # 1/2 cup olive oil, to cover pot bottom
- # 1 large onion, chopped
- # 2 whole boneless chicken breasts
- # 2 tablespoons ras el hanout spice mix (substitute 1 tbsp each ground caraway and ground coriander if unavailable)
- # 1 tablespoon turmeric
- # 1 pinch saffron, ground
- # 1/2 teaspoon chili powder
- # 1/2 teaspoon harissa, if desired (or more)
- # 1 (15 ounce) can chickpeas, drained (optional)
- # 1/4 cup salted butter
- # salt and pepper
- # water
White Chocolate-Gingerbread Blondies
By AlexG
Preheat oven to 350 degrees
- Vegetable-oil cooking spray
- 2 3/4 cups plus 1 tablespoon all-purpose flour
- 1 1/4 teaspoons baking soda
- 1 1/4 teaspoons salt
- 1 1/4 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 1/2 sticks (20 tablespoons) unsalted butter, room temperature
- 1 1/4 cups packed light-brown sugar
- 1/2 cup plus 2 tablespoons granulated sugar
- 2 large eggs, plus 1 large egg yolk
- 1 1/4 teaspoons pure vanilla extract
- 1/3 cup unsulfured molasses
- 10 ounces white chocolate, coarsely chopped
Chickpea Soup with Moghrabieh (Lebanese Couscous)
By AlexG
Spray a large saucepan with olive oil spray and heat it
- 1 large onion, chopped
- 2 ribs celery, diced
- 2 carrots, diced
- 4 cloves garlic, minced or pressed
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/8-1/4 teaspoon chilli powder or cayenne
- 1/4 teaspoon allspice
- 1/4 teaspoon ground ginger
- generous pinch saffron, lightly crushed
- 2 bay leaves
- 1 3-inch cinnamon stick
- 3 cups cooked chickpeas (or 2 cans, drained and rinsed)
- 8-10 cups vegetable broth (or water plus bouillon)
- 1/4 cup moghrabieh or substitute (see above)
- salt to taste
- 1/2 cup chopped parsley
- 2 tablespoons lemon juice
Tunisian Couscous (variation with Chicken)
By AlexG
Will n eed adjusting. - not a final recipe
- 1 Whole boneless skinless chicken
- 1 1/2 tb Vegetable oil
- 1 md Onion; cut into pieces and
- 15 oz Chickpeas; canned, drained
- 14 1/2 oz Whole canned tomatoes;
- 2 md Zucchini; thick sliced, then
- 1/2 ts Garlic powder
- 1/2 ts Salt; to taste
- 1/2 ts Pepper; to taste
- 1/4 c Golden raisins
- 3/4 c Low sodium chicken broth
- 2 tb Dried parsley
- 1 1/2 ts Ground cumin
- 1/4 ts Ground turmeric
- 1/4 ts Ground cinnamon
- 1/4 ts Ground red pepper
- 3 c couscous
Spicy Thai Glass Noodle Salad
By AlexG
Modified version of a glass noodle salad as prepared in Chiang Mai, Thailand
- 100 g glass noodles (cut into 6 inch lengths)
- 1 clove garlic crushed
- 3 shallots (sliced)
- 10 red chillies (small, thinly sliced)
- 30 g grated carrot
- 3 tbs fish sauce
- 3 tbs lime juice
- 1 tbs palm sugar
- 1 tomato (cut in 1/2 lengthways and then thinly sliced)
- 1/4 cup coriander leaves for garnish
Upma
By AlexG
Traditional south Indian breakfast that can also be served for lunch or light dinner
- 1 cup Upma (cream of wheat or semolina)
- 2 tsp oil
- 1 tsp each - black and yellow mustard seeds
- 1 onion, finely chopped
- 2 cup chopped red pepper
- 1 cup diced tomato
- 3 tbs lemon juice
- 2 TBS butter
- 4 to 5 green chillies, chopped (adjust to taste)
- 1 " piece ginger, grated
- 1 tbs Cumin seeds,
- 1 tbs Coriander
- Salt to taste
- 2 1/2 cups water (or if diluted vegetable stock - eliminate salt)
Egyptian Ful (Breakfast)
By AlexG
In a pot, warm up the fava beans for 25 minutes on low - or longer the better
- 1 16 oz can fava beans (Ful Mesdames)
- 2 Large minced Garlic
- 1 small onion (finely diced)
- 1 tsp of salt
- 1/2 cup lemon juice
- 1/2 cup chopped tomato
- 1/2 cup chopped parsley
- 1 tsp hot pepper flakes
- 1 tbs powdered cumin
- 1 tbs powdered coriander
- 1/4 cup extra virgin olive oil
Chewy Cranberry Oatmeal cookies
By AlexG
Preheat oven to 350 degrees
- 1 cup flour
- 2 ⁄3 teaspoon baking soda
- 1 ⁄3 teaspoon salt
- 1 ⁄3 teaspoon cinnamon
- 1 2⁄3 cups old fashioned oats
- 2 ⁄3 cup unsalted butter, softened
- 2 ⁄3 cup light brown sugar, packed
- 1 ⁄3 cup granulated sugar
- 1 large egg
- 2 ⁄3 tablespoon honey
- 1 1⁄3 teaspoons pure vanilla extract
- 1 cup dried cranberries
- 2 ⁄3 cup semisweet chocolate chunks
Spicy soup with moghrabieah
By AlexG
Heat 1/4 cup of olive oil in the soup pot
- 1 large onion, diced fine
- 3 cloves of garlic, minced
- 5-6 carrots, diced into chunks
- 3 T tomato paste
- 2 oz black olives, chopped
- 1 cup moghrabieh
- 8 cups water/broth
- 1 tsp harissa
- 2 tsp cumin powder
- 2 tsp za'tar
- juice of 1 lemon
- salt, pepper as needed
- chopped parsley for garnish