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Recipes
Bariius Iskukaris (Somali Rice)
By GratefulSea
source: https://cooking.nytimes
- FOR THE RICE:
- 4 cups Basmati rice
- 1/2 cup olive oil
- 1 large yellow onion, chopped
- 3 cloves garlic, minced
- 2 cinnamon sticks
- 5 whole green cardamom pods
- 10 whole cloves
- 2 teaspoons xawaash spice mix (see below)
- 8 cups chicken stock
- 1 teaspoon saffron threads, finely chopped
- 1 cup raisins
- Salt
- FOR THE XAWAASH (SOMALI SPICE MIX):
- 1 Tablespoon cumin seeds
- 1 Tablespoon coriander seeds
- 2 teaspoons dried whole sage
- 1 teaspoon black peppercorns
- 1 teaspoon fenugreek seeds
- 1 teaspoon ground turmeric
- 1-1/4 teaspoons ground ginger
- 8 green cardamom pods
- 10 whole cloves
- 1/4 teaspoon freshly grated nutmeg
- 1/3 cinnamon stick
- FOR THE TOPPING:
- 2 Tablespoons olive oil
- 1 red onion, peeled and thinly sliced
- 1/4 cup raisins
- 1 red bell pepper, cored and thinly sliced
- Salt
Cumin Roasted Cauliflower with Yoghurt and Pomegranate Seeds
By GratefulSea
From a great food blog, "Smitten Kitchen, by Deb Perelman
- 2 Tablespoons olive oil, divided
- 1 large head cauliflower (about 1-3/4 pounds)
- 1 teaspoon whole cumin seeds
- 1/2 teaspoon kosher salt, plus additional
- 1/2 teaspoon freshly ground black pepper
- Plain yogurt (best, whole milk yogurt, Greek style)
- 1/4 cup crumbled feta (optional)
- Chopped fresh mint leaves, for serving
- Pomegranate seeds, for serving
Burritos
By GratefulSea
Combine all ingredients except tortillas in greased 3-5 qt
- 1 pound Ground Beef, cooked and drained
- 2 (16 oz.) cans Refried Beans
- 1 pkg. Taco Seasoning
- 1 (8oz.) can Tomato Sauce
- 1/2 C. Water
- Flour Tortillas
Zucchini-Crusted Buffalo Chicken Nuggets
By GratefulSea
Heat oven 475°F. Line rimmed pan with foil, and spray or brush foil with olive oil
- 1 pound boneless skinless chicken, cut into 1/2-inch strips or chunks
- 1 cup buttermilk
- 1 cup finely grated zucchini, squeezed dry with paper towel
- 2 cups plain panko crispy bread crumbs
- 3/4 cup Original Bisquick™ mix
- 1/2 cup grated Parmesan cheese
- 1 teaspoon seasoned salt
- 1 teaspoon pepper
- Cooking spray or olive oil
- 1to 2 cups Buffalo wing sauce
- 2 Tablespoons butter, melted
- Blue cheese or ranch dressing
Sweet Potato Hummus
By GratefulSea
Place the chickpeas (if using dried) in a large bowl and cover in cold water
- 1 lb. dried chickpeas (or 4 cans cooked chickpeas, drained and rinsed)
- 2 sweet potatoes (about 1 pound total)
- 2 TB. tahini
- 1/3 Cup olive oil
- 2 limes, juice of
- 1 TB. SMOKED SPANISH-STYLE PAPRIKA
- 3 cloves garlic, minced (or 3/4 tsp. PENZEYS MINCED GARLIC rehydrated in 2 tsp. water)
- 1/2 tsp. GROUND CORIANDER
- 1/4-1 tsp. salt, to taste
Microwave Apple Crisp
By GratefulSea
In medium bowl, toss apple slices and butter
- 1 medium apple, peeled, cored and thinly sliced
- 1 teaspoon butter, melted
- 1 Tablespoon packed brown sugar
- 1 teaspoon Gold Medal™ all-purpose flour
- 1/4 teaspoon apple pie spice
- 1/2 cup Nature Valley™ cranberry almond protein granola
- Vanilla Greek yogurt and additional apple pie spice, if desired
Amaretto Shrimp
By GratefulSea
We cut the sugar in half, which proved to be a good idea
- 1/2 cup (1 stick) butter (or substitute)
- 1/3 cup amaretto (almond-flavored liqueur)
- 1/3 cup sliced almonds
- 2 teaspoons sugar
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon cayenne pepper
- 1 pound large shrimp, peeled and deveined, tails left on
Chicken and Spinach Casserole
By GratefulSea
This one gets bonus points for being quick to throw together, and giving us yummy leftovers
- 8 oz uncooked rigatoni
- 1 T olive oil
- 1 c chopped onion
- 1 (10 oz) pack frozen spinach, thawed
- 3 c cubed, cooked chicken breasts
- 1 (14 oz) can Italian-style diced tomatoes, drained
- 1 (8 oz) container Philadelphia chive & onion cream cheese
- 1/2 t salt, 1/2 t pepper
- 1 1/2 c shredded mozzarella cheese
Eggs - Sunnyside Up
By GratefulSea
Perfect whites with runny yolks! And easily customized to your own preferences
- 2 teaspoons vegetable oil
- 4 large eggs
- Salt and pepper
- 2 teaspoons unsalted butter, cut into 4 pieces and chilled
Italian Sausage Spaghetti Sauce
By GratefulSea
In a Dutch oven, cook sausage and onion over medium heat until sausage is no longer pink
- 2 pounds bulk Italian sausage
- 2/3 cup chopped onion
- 2 teaspoons minced garlic
- 2 pounds plum tomatoes, diced
- 2 cans (14-1/2 ounces each) Beef Broth
- 2 cans (6 ounces each) tomato paste
- 2 tablespoons brown sugar
- 2 teaspoons Italian seasoning
- 1/4 teaspoon ground cinnamon
- 2 cups (8 ounces) shredded part-skim mozzarella cheese
- Hot cooked spaghetti