MyGourmetOnline.com Blog

Kefta Tagine Recipe

2008-08-23T15:59:48Z

Todays we have an easy meatball recipe cooked in a tagine. A lot of Moroccan food is cooked in a tagine. Its a special clay pot with a base unit and a top thats shaped like a cone. This special design promotes the return of condensation to the bottom, making the meat very tender and succulent! I made the meatballs using ground turkey, but you can substitute any kind of ground meat that you like. Please give this one a try, its very easy to make and the flavors of this Moroccan food dish will have you craving for more! If you do not have a tagine, you can easily cook this one in a dutch oven or any kind of deep pot with a lid.

Take advantage of our Super Saver FREE Shipping on these highly rated items. Use this Le Creuset Enameled Cast-Iron 1-3/4-Quart Moroccan Tagine to cook your Moroccan food in and this R.H. Forschner by Victorinox 8-Inch Chef’s Knife to do all your chopping and mincing!

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Serves 6
Kefta Tagine Recipe

INGREDIENTS:

Meatballs:
1 lb ground turkey
1 teaspoon of cumin
1 teaspoon of ground ginger
2 teaspoons of paprika
1/2 teaspoon ground red pepper (cayenne or chili)
3 tablespoons fresh parsley, finely chopped
3 tablespoons fresh cilantro, finely chopped
3 tablespoons fresh mint, finely chopped
1/3 cup breadcrumbs
3 cloves garlic, minced
1 egg, lightly beaten
1 onion, minced
salt and pepper to taste

Sauce:
1 onion, finely chopped
1 14 ounce jar of peppadews
2 teaspoon paprika
2 teaspoons ground cumin
½ teaspoon ground cinnamon
28 ounce can chopped tomatoes
1 can peas
1 can chick peas
4 teaspoons harissa
1/2 cup chopped cilantro leaves, garnish

DIRECTIONS:

In large bowl, combine turkey, onion, garlic, herbs, spices, breadcrumbs and egg. Mix well and season to taste. Roll tablespoonfuls of mixture into 2 inch balls.

Heat the tagine over low-medium head, add oil and fry the meatballs for about 10 minutes, turning occasionally, until browned all over. Transfer to a bowl.

Add more oil to the tagine and sauté the onion for 5 minutes. Stir in cumin, cinnamon, and paprika and cook for 1 minute until fragrant.

Blend in tomatoes, harissa and peppadews, season with salt and pepper to taste. Allow this to simmer for 10 minutes.

Add the meatballs, peas, and chickpeas to the sauce. Simmer, covered, for 30.

To serve: garnish with cilantro leaves and serve with warm pita bread.

Healthy Breakfast Egg Cups

2008-08-16T17:52:59Z

Wouldn’t it be nice to wake up each morning during the work week and not have to deal with making breakfast? This weeks recipe is just that! A quick to make, ahead of time, breakfast that will keep you filled up until lunchtime. And to add to this, its also very healthy. It only takes about 30 minutes to make and then you put them in a Tupperware container and they are ready to be consumed throughout your busy work week! By the way, I first discovered this recipe from the South Beach diet. I modified it to my liking. Feel free to add any other vegetables that you like; mushrooms or spinach come to mind.

Take advantage of our Super Saver FREE Shipping on these highly rated items. Use this Calypso Basics 3-Quart Asparagus/Vegetable Pot to steam the broccoli and this Farberware Nonstick Bakeware 12-Cup Muffin Pan to cook the eggs in.

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Makes 6 Servings
Healthy Breakfast Egg Cups

INGREDIENTS:

3 fresh broccoli florets
2 1/3 cups liquid egg beaters
1 cup shredded cheese (low fat)
3 cloves garlic, minced
3 drops hot-pepper sauce (optional)
Sea salt & freshly ground pepper to taste

DIRECTIONS:

Steam broccoli using a vegetable steamer. Remove from steamer and chop finely on a cutting board.

Pre-heat oven to 350 F.

Combine egg, cheese, garlic and broccoli in a bowl, season with salt and pepper. Add a few drops of hot-pepper sauce. Mix well.

Spray mini muffin pan with non-stick spray.

Divide evenly among muffin cups using a 1/3 cup measuring spoon.

Bake at 350 F for 20 minutes. Check after 15 minutes as ovens vary.

Let them cool for about 10 minutes. You can use a butter knife to carefully go around the edges to loosen any of them that may be stuck to the pan.

Chicken Shawarma

2008-08-07T02:59:09Z

Shawarma is a Middle-Eastern sandwich. Its made of thinly shaved pieces of lamb, goat or chicken, topped with parsley, onions and garlic sauce, and then wrapped with a pita. The word shawarma comes from a Turkish word meaning “turning” or the turning of the meat on the spit. The shawarma is slowly cooked on a rotating vertical spit. As the meat is cooked, its shaved off with a large knife. Since most people do not have a rotating vertical spit in their kitchen, the next best thing is either grilling the chicken outside or indoors using a grill pan.

Take advantage of our Super Saver FREE Shipping on these highly rated items. Use this Calphalon Contemporary Nonstick 11-Inch Square Grill Pan to grill the chicken and this Cuisinart DFP-3 Handy Prep 3-Cup Food Processor to make the garlic tahini sauce!

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Serves 5
Chicken Shawarma

INGREDIENTS:

Marinade for chicken
1 lb. boneless chicken breasts
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon allspice
1/4 teaspoon ground red pepper
1/4 teaspoon sumac
1/4 teaspoon black pepper
1/2 teaspoon ground cardamom
1/2 teaspoon salt
Juice of 1 lemon
5 pita rounds

Garlic Tahini Sauce
1/2 cup tahini
1/2 cup plain yogurt
3 gloves garlic, crushed
1/4 teaspoon kosher salt
2 tablespoons olive oil
Juice of 2 lemons

Garnish
Equal amounts of freshly chopped parsley, tomato, and sliced onion. Hot red pepper paste.

DIRECTIONS:

Mix all of the marinade spices in a mixing bowl with the lemon juice.

Cut the chicken into small bit size pieces and add it to a large zip-lock bag. Pour marinade over chicken, seal bag and mix marinade into the chicken using your hands. Refrigerate for 1-2 hours.

While the chicken is marinating, prepare the garlic tahini sauce.
In a food processor, combine garlic, tahini and kosher salt. Slowly add the oil and lemon juice (1 teaspoon at a time until desired consistency). Place in a bowl and add the yogurt, mix well and set aside.

Heat a grill pan over high heat. Cook the chicken until done, about 8-10 minutes. Remove from heat.

To assemble the sandwich: Place one pita on a plate, top with red pepper spread, parsley, onion and tomato mixture and a tablespoon of the garlic tahini sauce. Wrap sandwich and grill for a few minutes on each side using your grill pan. Serve Hot!

Lamb and Butternut Squash Tagine

2008-07-31T01:25:59Z

Tajines are slow-cooked stews cooked at low temperatures with highly aromatic spices that produce extremely tender meat. The tagine originates from the Northern African cuisine of Morocco. Its name comes from the specially designed clay pots its cooked in.

Looking at recipes cooked in a tagine always seemed like too much work until last night. I went ahead and crafted a recipe from several others found on the internet and it turned out amazing! The lamb was literally falling apart it was so tender. The smells of cinnamon, ginger, cumin fresh cilantro and mint overwhelmed my apartment. I highly recommend you give this one a shot. It would also be the perfect dish to cook for your friends. This recipe made enough food for 6-8 people.

Before you use a clay tagine for the first time, you must season it. This is accomplished by submerging the tagine in water over night for about 12-24 hours. (I used my sink) Then remove it from the water and let it air dry. Smear the inside of the base and top with olive oil each time before you use it and you should be all set. I opted to brown the lamb first in a non-stick frying pan, over high-heat. I did this because you’re not supposed to heat the tagine with anything more than a low-medium heat source.

Our online store has a great deal on Emile Henry Tagines! These tagines are highly rated and eligible for FREE super saver shipping!

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Serves 6-8
Lamb and Butternut Squash Tagine

INGREDIENTS:

2 lbs. leg of lamb, cut into 1-2 inch chunks
1 large onion, chopped roughly
5 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon ground ginger
1 teaspoon ground cinnamon
2 teaspoons cumin seeds
10-15 saffron threads
15 oz. can chickpeas, drained
14 oz. can whole tomatoes
15 oz. vegetable broth
10 oz. box couscous
2 cups water
1/3 cup sunflower seeds
1 bunch fresh cilantro, chopped
1 bunch fresh mint, chopped
20 oz. fresh butternut squash, peeled and cut into 2 inch chunks
Salt and freshly ground black pepper

In a non-stick frying pan, brown the lamb over high-heat, about 5 minutes. Set aside.

After you coated the inside of your tagine with olive oil, place it over the burner on low-medium heat, add the onions and cook about 5 minutes, stirring occasionally.

Add the garlic, ginger, cinnamon, cumin seeds, and saffron, stir the mixture for about 1 minute.

Add the browned meat, chickpeas, tomatoes and vegetable broth, cover the tagine and simmer for 1 hour.

After 1 hour, remove the top of the tagine, add the squash and half the chopped cilantro and mint. Cover with lid and cook 15 minutes.

In the meantime, in a mixing bowl, add the couscous, sunflower seeds and the rest of chopped herbs (save 2 tablespoons for garnish) and cover with 2 cups water. Let this sit for 10 minutes while the couscous absorbs the water.

After 15 minutes, remove the top and season tagine generously with salt and pepper. Add the couscous mixture to the tagine and evenly spread it over the top. Cover and cook for an additional 15 minutes.

Serve tagine with a side of warm pita bread, hummus and olives.

Cranberry Granola Power Bars

2008-07-27T16:46:21Z

Stop buying store bought granola bars that are packed with all kinds of additives and preservatives. This simple to make recipe for Cranberry Granola Power Bars is perfect for a quick breakfast on the go or a mid-afternoon snack at the office. Most grocery stores sell nuts and oats in bulk, so yo don’t have to worry about buying too much of one ingredient. I made a batch yesterday and brought them to a friends bbq. They were a big hit! Also remember, you can pretty much substitute any combination of nuts, oats or dried fruits that you’d like. Please let me know how they turn out for you!

To make this recipe a cinch, our online store has some great deals on a set of sheet pans by Chicago Metallic and a Mixing bowl set. To store the granola bars, we have a 2.3 quart Rubbermaid container for you! All three products are highly rated and eligible for FREE super saver shipping!

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Makes 16-18 Bars
Cranberry Granola Power Bars

INGREDIENTS:

2 cups thick-cut rolled oats
1 cup walnuts, crushed
1/4 cup wheat germ
1/4 cup whole flaxseed
3/4 cup sunflower seeds
2/3 cup brown sugar
1/2 cup honey
4 Tbsp butter
2 tsp vanilla extract
1/4 teaspoon Kosher salt
1 cup dried cranberries (8 oz)

Preheat oven to 350°.

Crush the walnuts in a plastic bag using a heavy object or chop very fine using a chef’s knife.

On a baking sheet, spread the walnuts, oats, wheat germ, flax seed, sunflower seeds. Toast in the oven for about 7-10 minutes. Make sure to stir the mixture every few minutes so it doesn’t burn. After the grains and nuts are done, place them in a large mixing bowl.

Line an 11 x 13 inch glass baking dish with parchment paper and then coat with cooking spray.

In a saucepan, combine the brown sugar, honey, butter, vanilla extract, and salt. Bring to a simmer while stirring constantly.

Now add the cranberries and the liquid mixture to the mixing bowl of grains and nuts. Mix thoroughly.

Add the mixture to your prepared glass baking dish. Spread out evenly using a wooden spoon. Cover the top with another piece of parchment paper, using your hands, push down hard to really press out and combine the mixture.

After 2 hours, remove the parchment paper, flip the dish upside down on a cutting board so the large granola bar falls out and remove this layer of parchment paper.

Using a large chef’s knife, cut the granola into your desired sizes.

(Raw) Spaghetti Squash Pasta with Pesto Sauce

2008-07-24T00:56:34Z

The inspiration for my latest recipe comes from my fellow blogger friend Tina Su of Think Simple Now. Her blog offers easy to follow advice on finding clarity, productivity, motivation and happiness. I highly recommend you check it out!

Todays recipe is definitely something new to me. Raw Food! A raw food diet consists mainly of plant-based foods eaten either raw or heated to no more than 115 degrees. Experts say it can alleviate many conditions, from migraines to arthritis.

The squash is cut julienne style and the pesto is made from walnuts, fresh basil leaves, fresh garlic, a dash of sea salt and a splash of organic olive oil. That’s it! From beginning to end it will only take you about 15 minutes for a completely prepared, organic meal!

I used a Mandoline to create the spaghetti-like pasta from squash. After a little research on making pasta out of raw vegetables, I’ve discovered this neat little tool called the Spiral Slicer or “Spiralizer” that turns vegetables into Angel Hair pasta in seconds!

Watch and Learn!

Serves 2
(Raw) Spaghetti Squash Pasta with Pesto Sauce

INGREDIENTS:

Pesto Sauce
1 bunch of fresh basil leaves (2-3 cups)
1 cup walnuts
5 cloves fresh garlic
1 teaspoon sea salt
1/3 cup organic olive oil

Squash Spaghetti
2 cups squash, sliced julienne style

DIRECTIONS:

Make the pesto sauce by chopping all the above ingredients in a food processor.

Remove the skin from the squash using a vegetable peeler or chefs knife.

Using a Mandoline or a Spiral Slicer, cut the squash julienne style.

Serve spaghetti squash in a bowl and top with pesto sauce!

Mediterranean Pasta in Minutes

2008-07-21T00:31:30Z

This is by far the quickest and easiest meal with gourmet flavors you can make! The mixture of sun-dried tomatoes, artichoke hearts and feta cheese will have your taste buds dancing! By the time it takes to cook your pasta, the meal is ready. I’ve chosen to make it with whole wheat penne pasta to make it healthier, but feel free to use your favorite type of pasta.

To make this recipe a cinch, our online store has some great deals on an all-in-one pasta cookware set and mixing bowl set. Both products are highly rated and are both eligible for FREE super saver shipping!

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Serves 6
Mediterranean Pasta

INGREDIENTS:

10 oz. bag of spinach
8 oz. box whole wheat penne pasta
6 oz. container sun-dried tomato, basil crumbled feta cheese
14 oz. can artichoke hearts
7 oz. jar sun-dried tomatoes
3 cloves garlic, minced

DIRECTIONS:

Bring water to boil and cook pasta.

Tear spinach in bite size pieces, chop artichoke hearts, and mince garlic.

Heat a skillet to medium-heat, spray w/ cooking oil or add 1 tablespoon of oil. Cook spinach until wilted, about 2 minutes, then add sundried tomatoes, garlic, and artichoke hearts. cook about 2-3 minutes, constantly stirring, add salt and pepper to taste.

Drain pasta in a colander in the sink.

In a large bowl, mix the pasta with the rest of the cooked ingredients and feta cheese.
Serve with warm bread and an olive oil, Parmesan cheese, and red pepper, dipping sauce.

Keema Matar

2008-07-21T01:04:54Z

I first discovered this dish at India Quality in Kenmore Square near Fenway Park. Keema (minced meat) Matar (peas) is cooked with various spices and garlic-ginger paste. You can use any kind of ground meat that you would like. Ground lamb, chicken, turkey or beef will all work nicely. Adjust the heat of the dish by adding or reducing the amount of green chilies. The dish goes great served with basmati rice and your favorite type of Indian bread. I served the dish with naan and methi paratha. To make the chopping easier, I recommend this little chopper from Kitchen Aid. If you’re not lucky enough to have an Indian grocery store in your neighborhood, this starter package of spices comes in an authentic spice box from India.

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Serves 6
Keema Matar

INGREDIENTS:

1 lb ground turkey
1 medium onion, finely chopped
2 tomatoes, chopped by hand or in a food processor
1/2 cup water
1 cup frozen or canned green peas
1/2 teaspoon red chili powder
1/2 teaspoon cumin powder
1/2 teaspoon garam masala
salt, to taste
2 tbsp cooking oil

Ginger-Garlic paste:
1 bunch cilantro
2 green chilies
1 inch ginger, skin removed
5 garlic cloves

Whole Spices:
1 teaspoon cumin seeds
3 whole green cardamoms
1 cinnamon stick
1 bay leaf
5 whole black peppercorns
3 whole cloves

Garnish:
fresh chopped cilantro leaves
sliced onion

DIRECTIONS:

Grind ginger-garlic paste either in a food processor or use a mortar and pestle.

In a non-stick skillet, heat 1 tablespoon oil, brown the ground turkey and set aside.

In the same pan, add 1 tablespoon oil, add cumin seeds, onions, all whole spices, and fry for 6 minutes until onions turn brown.

Add ginger-garlic paste and fry 3-4 minutes or until fragrant.

Next, add tomatoes and cook until all the juices dry up and a thick paste is formed, about 5-7 minutes.

Add salt, chili powder, garam masala, cumin powder, and cook about 5 minutes.

Add browned turkey, water and peas, cover and cook for about 10 minutes.

Garnish with chopped cilantro and onion slices.

Serve hot with basmati rice and paratha or naan.

Rolled Flank Steak with Basil and Prosciutto

2008-07-21T01:05:49Z

I‘ve adapted this recipe from several others I found online. You will not believe how the mixture of flavors explode with the finished results. We ended up just eating the meat with a warm loaf of focaccia bread. To make the grilling process a cinch, we made use of this handy kabob grill rack. I also suggest a charcoal grill over a gas grill because you get more of a smoky flavor. If you do go the charcoal grill route, we also recommend Weber’s charcoal starter device.

Serves 6
Rolled Flank Steak with Basil and Prosciutto

INGREDIENTS:

1 (2 lb.) flank steak
1 cup Italian bread crumbs
1/4 cup grated Parmesan cheese
1/4 cup Italian dressing
3 tablespoons olive oil
5 ounces thinly sliced prosciutto
1 cup fresh basil leaves, stems removed.
2 teaspoons minced garlic
2 teaspoons kosher salt
1 teaspoon freshly ground pepper

DIRECTIONS:

Light a hot fire in a grill to about 350°.

In a large bowl, combine the bread crumbs with the Parmesan, minced garlic, 2 tablespoons of olive oil and Italian dressing. If the mixture is a bit dry add more Italian dressing until you have a nice thick paste.

On a steady work surface, lay the meat flat. Next cover the meat with seran wrap and pound with a meat cleaver until its about 1/4″ thick. Remove plastic wrap and season both sides of the meat with the salt and pepper.

Cut the meat length wise into 3 equal pieces. Next, cover one side of the steak with the Parmesan breadcrumb mixture then top with a layer of prosciutto and then a layer of fresh basil leaves.

With the meat facing you longwise, tightly roll up the steak around the filling. Either use kitchen string or skewers to secure the roll.

Grill the steak over medium heat until browned all over, about 25-35 minutes. Make sure you turn the steak 4-5 times as it cooks. When the meat registers 120° to 125° for medium rare you can remove it from the grill.

Transfer the rolled steak to a cutting board, remove the meat from the skewers or remove the strings and slice the steak crosswise 1/2 inch thick.

Serve with your favorite side dish and some warm focaccia bread.

Lahmacun - Turkish Pizza

2008-07-01T21:44:03Z

The first time I traveled to Istanbul, Turkey I sampled the lahmacun. Its sort of like a very thin crust pizza without the sauce. It’s topped with minced lamb or beef and a mixture of onion, tomato and spices. It’s sometime served rolled up with pickles or vegetables. I really love the simple oven they use to cook the lahmacuns in this video.