Tag: grain

Posted on » by Michael » Theme:

Moroccan Spiced Vegetable Couscous

Throw together a deliciously spiced and super healthy dish in no time flat.  This recipe is great as a side dish or vegetarian meal.

 Prep Time 15 minutes
 Cook Time 15 minutes
 Total Time 30 minutes
 Servings  people
 Calories 472 kcal
This vegetarian recipe from Erren's Kitchen for Moroccan Spiced Vegetable Couscous is delicious on its own or makes a delicious accompaniment to a tagine and any other Moroccan style dish.

Ingredients

  • 2 tablespoons olive oil
  • 1 medium red onion chopped
  • 1 yellow bell pepper chopped
  • 1 carrot chopped into cubes
  • 2 cloves garlic minced
  • salt & pepper to taste
  • ½ teaspoon paprika
  • ½ teaspoon ground coriander
  • ¼ teaspoon turmeric
  • ½ teaspoon celery salt
  • ½ teaspoon ground cumin
  • ⅛ teaspoon ground cinnamon
  • cayenne pepper optional, to taste
  • 1 cup frozen peas
  • 1 14oz can chickpeas drained
  • 6 Peppadew Piquante peppers chopped, mild or hot
  • 1½ cups chicken stock or vegetable stock
  • A good handful fresh parsley chopped
  • 1 cup instant couscous

Instructions

  1. In a medium-size skillet heat the oil over medium heat.

  2. Add red onion, yellow pepper, and carrot sauté 10-15 minutes or until all the vegetables are your desired tenderness

  3. Add the garlic, sauté another minute.

  4. Mix in the salt & pepper, paprika, ground coriander, turmeric, celery salt, cumin ground cinnamon and cayenne pepper (if using). Stir fry until fragrant (about a minute).

  5. Add the frozen peas and cook briefly. Stir in the piquante peppers and chickpeas.  Followed by the stock.

  6. Add the chopped parsley and stir in the couscous.  Remove from heat and let stand 5 minutes or until liquid is absorbed.  Fluff and serve.

Recipe Notes

This recipe calls for instant couscous.  Instant couscous is cooked by covering it with water and leaving it to sit for 5 minutes.  Read the package instructions for your couscous.  If the directions and measurements, do not match my instructions, just adjust the liquid measurement accordingly (to the amount of couscous in the recipe), add the spices and follow then follow the package instructions.

Nutrition Facts
Moroccan Spiced Vegetable Couscous
Amount Per Serving
Calories 472Calories from Fat 90
% Daily Value*
Total Fat 10g15%
Saturated Fat 1g5%
Sodium 780mg33%
Potassium 621mg18%
Total Carbohydrates 77g26%
Dietary Fiber 13g52%
Sugars 10g
Protein 17g34%
Vitamin A70.3%
Vitamin C111.4%
Calcium8.9%
Iron28.5%
* Percent Daily Values are based on a 2000 calorie diet.
Posted on » by Michael » Theme:

Red Rice and Quinoa Salad with Orange and Pistachios

made by Loren
Adapted from Yotam Ottolenghi’s!! recipe in Food & Wine.
Serves 6
Ingredients
1 tablespoon finely grated orange zest
1 cup quinoa
1 cup Bhutanese red rice
1/4 cup extra-virgin olive oil1 medium onion, thinly sliced
Salt and freshly ground pepper
1/3 cup fresh orange juice
1 tablespoon fresh lemon juice
1 garlic clove, minced
1/2 cup dried apricots (diced), cherries or cranberries
1-2 Navel Oranges, supremed and cut into small pieces
1 large or 2 small red beets
Bring 2 medium saucepans of salted water to a boil. I added 1 ½” chunks of beet to the red rice water, for color, removing them after it was sufficiently red, before adding the rice.Add the quinoa to 1 saucepan and the red rice to the other.
Cover and simmer over moderate heat until tender, about 12 minutes for the quinoa and 35 minutes for the rice. Drain the grains and spread them out on baking sheets to cool.
While grains are cooking, grate the rest of the beets and put aside.
Step 2   
In a medium skillet, heat 1 tablespoon of the olive oil. Add the onion, season with salt and pepper. Cover and cook over moderate heat, stirring occasionally, until golden brown, about 10 minutes. Let cool.
Step 3 
In a large bowl, combine the orange juice, orange zest, lemon juice, garlic and the remaining 3 tablespoons of olive oil; season with salt and pepper. Add the quinoa, rice, onion, and shaved beets. This can sit for 1-2 hours before serving. Add apricots, pistachios and scallions and lettuce just before serving.
Make Ahead
The cooked quinoa and rice and the dressing can be refrigerated separately overnight. Bring to room temperature before proceeding with the recipe.
Posted on » by Michael » Theme:

Stuffed Vine Leaves – Authentic Turkish Dolma

(Mine didn’t look exactly like this but pretty close 🙂 – And it wasn’t a lack of effort

 

TOTAL TIME
2hrs 30mins
PREP 1 HR 30 MINS
COOK 1 HR

“Dolma” in Turkish translates to any vegetable stuffed with a rice-based mixture. Lots of spices are used for the stuffing. For me, the most important one is the lemon salt. It gives a nice aromatic taste, which can not be replaced by the combination of lemon juice and table salt. If you can not locate any lemon salt, don’t forget to replace it with only half the amount of kosher salt (two tbsp will be too much) and juice of half a lemon. The process may be a little confusing, you can check out step-by-step pictures at my blog here: http://cafefernando.com/?p=42

INGREDIENTSNutrition

1040 dolmas

DIRECTIONS

  1. Dice the onions and sauté with 1/4 cup of olive oil.
  2. When they turn translucent, add the pine nuts and sauté for 5 more minutes.
  3. Add rice and stir constantly for 5-10 minutes until the rice is translucent.
  4. Add the spices (dried mint, cinnamon, lemon salt, black pepper, dried currants, sugar and allspice) and chopped parsley.
  5. After another quick stir, add 1/2 cup of boiling water and simmer on low medium heat for 15-20 minutes until all the liquid is absorbed by the rice mixture.
  6. Take off heat and let cool.
  7. And now, here comes the fun part. Traditionally, you would put a spoonful of the cooled mixture in the center of the top part of the leaf, fold the sides inwards and then roll the leaf like a cylinder. But since I have “The Ultimate Dolma Machine” (follow the link mentioned in the description section), I just placed a leaf on the rubber compartment of the machine, put a tbps of mixture in the middle and with a single slide, there comes my dolma from the other side of the machine. The process was a breeze. It took me only 10 minutes to roll nearly 40 perfectly shaped dolmas. Below is the process fully photographed.
  8. As the final step, spread a layer of vine leaves on the bottom of a large and heavy pot (to prevent the stuffed leaves from burning).
  9. Lay all your dolmas side by side and tuck very tightly.
  10. Transfer the remaining 1/4 cups of olive oil, juice of half a lemon and 2 cups of boiling water, cover with a plate upside down (so that the dolmas don’t move around in boiling water) and bring to a boil.
  11. Reduce the heat to medium low and simmer until all the water is absorbed (roughly 45-60 minutes).
  12. Transfer to your serving dish and let cool.