How To Make Spaghetti Aglio e' Olio Peperoncino

 

Name : Spaghetti Aglio e' Olio Peperoncino

Yield : 10 Portions

Description : Spaghetti served with garlic, chilli, and olive oil based sauce.

Ingredient :

1. 1 kg Cooked Spaghetti
2. 50 gr Garlic Chopped
3. 100 ml Olive Oil
4. 25 gr Peperoncino Chopped
5. 20 gr Parsley Chopped
6. 50 gr Parmesan Cheese
7. Salt

Method Of Cooking :

1. Heat the olive oil, saute the garlic without coloring.
2. Add cooked spaghetti, mix well.
3. Sprinkle with peperoncino.
4. Season with salt.
5. Add chopped parsley.
6. Add parmesan cheese, check the taste.
7. Serve hot, and garnish with spring parsley and chopped parsley on top.

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Fattoush

We really do love eating pita bread with everything, even salad! Fattoush is a delicious salad with toasted pita bread, sumac, and other veggies. Eva loves making fattoush for parties and get-togethers on hot summer days. For this recipe feel free to add or take out any veggies. What makes fattoush different from a usual salad is the pita chips and sumac, so make sure to include those!

Ingredients:

1 garlic clove
Lettuce (any type, Eva uses romaine and spring mix)
1 scallion diced or 1/4 cup diced white onion
1 cucumber sliced
2 beefsteak tomatoes diced
1 large pepper or 2-3 small peppers diced
16 spearmint leaves chopped
1/4 cup chopped parsley
2-3 radishes sliced
5 tablespoons of olive oil
3 teaspoons of sumac (found in most Middle Eastern stores)
Salt
Pepper
4 teaspoons of lemon juice

Instructions:

1. Toast pita by using a toaster oven or regular oven. Once toasted break into small bite size pieces

2. Mince garlic at the bottom of a bowl with a dash of salt. If you can't mince the garlic, finely chop the garlic on a cutting board and press it down with the back of a spoon - transport to bowl

3. Add all veggies to bowl with olive oil, sumac, lemon juice, pepper and toss well *taste prior to adding lemon juice - sumac has a lemon taste to it (depending on how fresh it is) and it might be enough without the lemon juice

4. Right before serving, add toasted pita and toss. Toasted pita can also be served as a side for those who don't like it tossed into their salad

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Spiced Green Beans Braised with Tomato & Onions

Servings: four to six.

This classic Lebanese dish is flavored with hints of cinnamon and allspice. It’s wonderful with any roasted meat but especially good with lamb.

Ingredients

1/4 cup extra-virgin olive oil
1 medium onion (about 8 oz.), halved lengthwise, trimmed, and thinly sliced lengthwise (about 2 cups)
1 lb. fresh green beans, rinsed well, stem ends trimmed
1/2 tsp. kosher salt; more as needed
1/4 tsp. freshly cracked black pepper; more as needed
2 cups canned diced tomatoes (from a 28-oz. can), drained
4 large cloves garlic, peeled and thinly sliced
1 tsp. granulated sugar
3/4 tsp. ground allspice
1/2 tsp. ground cinnamon
Nutritional Information

Preparation

In a large (12-inch) skillet with a lid, heat the olive oil over medium heat. Add the onion and cook, stirring occasionally, until soft and lightly golden, 4 to 5 minutes. Add the green beans, salt, and black pepper, and stir well. Reduce the heat to medium low and cook, stirring occasionally, until the onions are caramelized and the beans start to soften and brown lightly, about 10 minutes.

Add the tomatoes, garlic, sugar, allspice, and cinnamon. Stir well, reduce the heat to low, cover, and cook, stirring occasionally, until the beans are very tender throughout, 15 to 20 minutes, or longer if a softer texture is desired. Season to taste with salt and pepper. Serve warm or at room temperature.

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Egyptian Koshery (Kushari)

Koshery is a popular plant-based comfort food found at Egyptian street stalls, restaurants and homes. It contains layers of fluffy, saucy, spicy and crispy ingredients, which, when assembled creates a delectable bowl of deliciousness. This vegan delight can be enjoyed as a vegetarian main or side dish.

Serves: 8 (main)

Difficulty: Easy
Preparation: 30 minutes
Cooking: 30 minutes

Ingredients

T = tablespoon
t = teaspoon

Base:

1 cup rice
1 cup small dry brown lentils
½ cup macaroni
1 cup dry chickpeas
2 large onions, sliced into thin round discs
4 T olive oil
Salt and pepper to taste

Tomato gravy:

1 onion, finely diced
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
1 large fresh tomato, blanched and chopped
1 can tinned tomato
1 T tomato paste
2 t garlic, finely minced
2 t fresh ginger, finely minced
1 t curry powder
1 t ground coriander
2 t salt
¼ cup olive oil
1 t ground black pepper

Method

Lentils:
Soak the lentils in water for 30 minutes. Drain and rinse and drain again. Bring lightly salted water to the boil and stir in the lentils. Cover and reduce heat to low. Allow to simmer until lentils are tender. Remove from the heat.

Rice: Heat 1 T olive oil in a saucepan over a medium-high heat.Stir in rice and continue stirring until the rice is coated with oil. Add 1½ cups of water and salt and bring to the boil. Reduce to a low heat, cover and simmer until rice is cooked and the liquid has been absorbed. Remove from the heat.

Combine the rice and lentils and mix.

Chickpeas:
Place dry chickpeas in a saucepan of lightly salted water and bring to the boil. Turn the heat to low and allow to simmer until tender. Remove from the heat and drain in a colander.

Macaroni:
In a separate saucepan boil lightly salted water, add the macaroni and cook uncovered, stirring occasionally until al dente (cooked but still firm to the bite). Remove from heat, drain well in a colander.

Onion topping:
Place 3 T of the olive oil in a skillet on a medium heat. Add the sliced onion and fry until golden brown and crispy but not burnt. Remove from the heat and drain on paper towel.

Tomato Gravy:
Pour ¼ cup olive oil into a thick-bottomed skillet, place on a medium heat, add the onions and cook, stirring regularly until transparent. Turn the heat to low and allow to cook gently. Add the green and red bell peppers, fresh and tinned tomato and tomato paste. Sprinkle coriander, salt, ground black pepper and curry powder. Mix together and cook gently for a couple of minutes. Turn up the heat to medium and cook for five minutes or until a thick sauce forms. Add the garlic and ginger and cook for a few more minutes.

To assemble:

Scoop the lentil and rice mix into a large serving bowl. Sprinkle the chickpeas in a layer on top of the rice mix. Scoop the macaroni on top of the chickpeas. Spoon the gravy on top ensuring all the macaroni is covered. Lastly sprinkle with the crispy onion.

Tip: Once cooked ensure that the chickpeas, macaroni, lentils and rice are covered and kept warm by returning to the pots in which they were cooked or place in/on a warmer.

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Tabbouleh Salad with Roasted Tomatoes! ( Lebanese Food )

Servings: four to six.

There’s a great debate among cooks from the Middle East about the ratio of bulgur to parsley in a tabbouleh. Some say it should be at least 8 parts parsley to 1 part bulgur. In this version, I’ve used a bit more bulgur. The California hook in this salad is the sweet and caramelized roasted tomatoes. They’re a perfect foil for the lemony-herby tabbouleh.

Ingredients

For the tomatoes:
3 lb. ripe medium tomatoes, halved and gently seeded
3 Tbs. olive oil
Salt and freshly ground black pepper
For the salad:
1/3 cup fine bulgur wheat
1/3 cup rich vegetable stock, chicken stock, or water, heated to boiling
1/4 cup olive oil
1-1/2 cups finely chopped fresh flat-leaf parsley
1/4 cup finely chopped fresh mint
2 Tbs. minced scallion (white and green parts)
1 Tbs. finely minced garlic
3 Tbs. fresh lemon juice
2 tsp. finely grated lemon zest
For the garnish:
1/4 cup toasted pine nuts
Fresh mint sprigs

Preparation

To roast the tomatoes— Heat the oven to 350°F. Coat the tomato halves with the olive oil, season them lightly with salt and pepper, and arrange them, cut side down, on a parchment-lined rimmed baking sheet. Roast for about 2-1/2 hours. The tomatoes should be very concentrated and browned, and most of their juices will have cooked off. (The tomatoes can be cooked a day or two ahead and refrigerated; before serving, bring to room temperature.)

To make the salad— In a bowl, combine the bulgur, boiling stock, and half the olive oil; cover and let stand for at least 30 minutes. Uncover and fluff with a fork. Stir in the remaining olive oil, the parsley, mint, scallion, garlic, lemon juice, and zest. Taste and add salt and pepper as needed.

To serve— Mound the tabbouleh in the middle of each plate and arrange the roasted tomatoes around the tabbouleh. Garnish with the pine nuts and sprigs of mint.

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Seafood Sausage ! ( French Food )

This seafood sausage recipe is one of those dishes you learn in culinary school, and then never make in a restaurant, the rest of your career. Unlike your more common meat-based sausages, which are made from assorted scraps, and you really don’t want to know, these seafood sausages need pristine product to shine, thereby eliminating the money-saving incentive of making sausage.

However, despite their lack of popularity, these really are a great way to take less than thrilling seafood, like some sleepy sole, and previously frozen salmon, and make something that seems far more special. The flavor is lovely, and the texture is similar to a boudin blanc, or white hot dog, if you prefer.

If you want something with a courser texture, simply make the sausage mixture as shown, but then fold in a few handfuls of chopped shrimp, scallop, or any other seafood. Once cooked, and sliced, you’ll see pieces of whatever you added studding the link. I actually prefer the smooth style, but it’s fun to experiment. Either way, I really do hope you give these a try soon. Enjoy!


Ingredients for 4 Seafood Sausages:
8 ounces boneless, skinless sole or other white fish
4 ounces boneless, skinless salmon
4 ounces peeled, deveined shrimp
2 tablespoons plain dry breadcrumbs
4 large egg whites
1 large whole egg
2 teaspoons kosher salt (or maybe 1 1/4 teaspoon fine salt)
cayenne to taste
2 tablespoons sautéed shallots
2 tablespoons chopped Italian parsley


For the sauce:
2 tablespoons water
1 juicy lemon
2 tablespoons cold butter
1 tablespoon chopped Italian parsley
salt to taste

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Chocolate Granola – Take That, Count Chocula!

I know chocolate granola sort of sounds like candy, but introducing cocoa into the mix not only makes it delicious, it also actually makes it better for you! Possibly. No one is really sure. The point is this really tastes great, and would make a wonderful treat for the chocolate lover, mother or otherwise, in your life.

I showed amazing restraint not adding anything more that oatmeal and almonds, since I really think that’s the best plan for the chocolate base, but I would have no problem with you accessorizing this as you see fit. Coconut flakes are an obvious choice, as are other usual suspects like dried fruit, any and all nuts, and assorted seeds.

If you want a stickier granola, that will more easily clump together, you can up the brown sugar and maple syrup a bit, as I used the bare minimum in this recipe, but I think it’s plenty sweet enough, especially if you’re a fan of dark chocolate.

Speaking of chocolate, I used Guittard’s Cocoa Rouge, a Dutch-process cocoa, which has a lower acidity than regular cocoa, and works perfectly flavor-wise. However, I’ve heard that type of cocoa doesn’t retain as much of the nutritional value, due to the way it’s processed. The good news is, any high-quality cocoa will work here.

By the way, I was only half-kidding about making this for someone, and then keeping it all for yourself, so best play it safe, and make a double, or triple batch. No matter how much you make, or what you add in, I really hope you give this a try soon. Enjoy!

Makes about 3 1/2 cups of Chocolate Granola:
1/3 cup packed brown sugar
1/4 cup maple syrup
2 tablespoons vegetable oil
1/2 teaspoon vanilla extract
3/4 teaspoon kosher salt (or 1/2 teaspoon fine salt)
pinch of cayenne
3 tablespoons unsweetened cocoa (Dutch-processed if possible)
2 cups rolled oats
3/4 cup chopped almonds


- Mix, and bake at 250 F. for about an hour, or until as crunchy/chewy as you like.

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Kefta bil Sanieh or Kefta bil sayniyeh recipes

The best thing about kefta is that you can cook it in so many delicious ways! In this recipe, kefta is cooked with potatoes, a thick tomato sauce, and served over rice. Kefta bil sayniyeh is Arabic for kefta in a pan or casserole dish, (sayniyeh meaning pan).

Ingredients:

1 pound of ground beef
3 potatoes (russet potatoes)
1 cup diced onion
1/2 cup of finely chopped parsley or dried parsley
8 oz. can of tomato sauce
1 large tomato (optional)
Salt
Pepper
Olive oil

Instructions:

1. Preheat oven to 425
2. In a bowl, add ground beef, onions, parsley, 1 teaspoon salt, and pinch of pepper and mix together well
3. Once kefta is mixed, form into golf ball sized balls and then into patties, and put onto platter (makes approximately 12 patties)
4. Peel 3 potatoes, rinse, and slice into rounds, then lightly salt ( a few dashes)
5. Add 4 tablespoons of olive oil in a large skillet and heat on medium
6. Once oil is heated, place potatoes in pan until lightly browned on both sides
7. Once potatoes are golden brown, move them on to a plate covered with a paper towel (to collect excess oil)
8. If using a nonstick pan, no need to use additional oil for the patties, if not, drizzle some olive oil and place patties on same frying pan (about 3 minutes on each side) and fry until cooked.
9. In a casserole dish, layer bottom with potatoes. Add patties as a second layer, and then top with tomatoes
10. Add 1 and 1/2 cups of water to casserole dish, and a pinch of salt and pepper
11. After 15 minutes in oven, add tomato sauce and spread (not mix) over top of meat, set timer for another 15 minutes
12. Begin cooking your rice
13. After 15 minutes if it’s boiling and bubbling, turn stove off and let rest for 5 minutes

Enjoy!

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