Saturday, July 25, 2009

Seffa Medfouna with Couscous & Chicken

Seffa Medfouna is one of my favorite Moroccan dishes. It is a festive dish and it combines all flavors; it is simply succulent and hearty. We call it "Seffa Medfouna" because the meat (chicken, beef, lamb) is buried or hidden with a dome of steamed vermicelli or couscous, which in turns is flavored with butter and dried raisins. This dish is served as a main dish.

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What You'll Need:

For the Chicken Sauce-
1/2 lbs chicken, cut into pieces
1 big onion, finely chopped
1/2 cup fresh parsley, chopped
2 garlic cloves, crushed
1/2 tsp turmeric powder
1/2 tsp ground cinnamon
2 cinnamon sticks
1/2 tsp ginger powder
1/2 tsp pepper (to taste)
1 tsp salt (to taste)
Large pinch of saffron (mandatory)
1 cube chicken bouillon (optional)
4 Tbsp vegetable or olive oil
1 1/2 cups water
1 large egg

For the Seffa-
1 plain couscous box
1/2 cup golden raisin, soaked in water for 10 min
3 Tbsp butter
Powdered sugar and cinnamon, for decorating

What To Do:
  1. In a large pot over medium heat, heat oil, add chicken, garlic, onions, parsley, cinnamon sticks, and the rest of the spices. Brown the chicken for about 10 min, then cover the meat with enough water.
  2. Cover the pot and let simmer on medium heat, stirring occasionally, for 45 min or until chicken is tender and falls easily off the bones.
  3. Remove chicken, reduce heat, remove cinnamon sticks, and let the sauce simmer. Break the egg in the sauce, stirring constantly, the sauce should get thick.
  4. Remove Chicken from the bones.
  5. Cook couscous according to package instructions.
  6. With a fork, fluff with butter. Add the raisins and 2 Tbsp powdered sugar.
Serving Seffa Medfouna-
  1. Place 1/3 of couscous mixture in large plate.
  2. Arrange the chicken mixture on top in an even layer, then cover with the sauce.
  3. Pile the rest of the couscous on top, forming a dome.
  4. Decorate in vertical patterns with cinnamon and powdered sugar.
  5. Serve immediately.

Enjoy!!


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Friday, July 24, 2009

Moroccan Couscous with Lamb and Vegetables

Couscous is a famous traditional Moroccan dish, it is held in such high esteem that religious feasts and celebratory meals would be unthinkable without it. There is an endless list of couscous recipes, some of which include, couscous with meat and vegetables (today's recipe), couscous with Tfaya (sweet onion sauce), couscous salad, sweet couscous with dried fruits and nuts, or simply plain buttery couscous recipe.


What You'll Need:

1 plain couscous box
2 lbs shoulder of lamb cut into large pieces
3 Tbsp olive oil
2 large onions, diced
2 cups baby carrots, or 2 large carrots, peeled and sliced lengthwise
1 big zucchini cut lengthwise
1 butternut squash, cut into large pieces
1 turnip, peeled and cut into thick strips
1 potato or sweet potato, cut into wedges
1/2 cup fresh parsley, chopped
3 cups vegetables broth
5 cups water

1 can garbanzo bean, drained (not pictured)
1 12 oz can tomato sauce
1 tsp cinnamon
1 tsp turmeric
Large pinch of saffron
1 tsp paprika
1 Tbsp crushed garlic
1 Tbsp salt
1 1/2 Tbsp black pepper

What To Do:

  1. On medium heat, heat oil in a large pot, add meat and brown on both sides for 2-3 min. Stir in onions, garlic, parsley, and the all the spices. Add vegetable broth, cover and bring to a boil, 10 min
  2. Add carrots, potatoes, turnip, 2 cups of water and simmer for 20 min.
  3. Add zucchini, butternut squash, tomato sauce, taste to adjust spices at this point. Pour 1 cup of water, cover and cook for an additional 20 min.
  4. Lastly add garbanzo beans and simmer for 10 min.
  5. Meat and vegetables are cooked when they are tender. If not, cook for 5-7 min.
  6. Meanwhile, cook couscous according to package instructions.
  7. Using a fork, fluff the couscous with 1 Tbsp butter.
Serving:

To serve couscous, place couscous in a large plate, form a whole in the middle of the couscous. Place meat in the hole and top with vegetables. Put sauce around sides of the platter. Serve guests additional sauce in small bowls.

Enjoy!!
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Thursday, July 23, 2009

Turkey & Cheese Quiche

Quiches in general are a great way to get rid of leftovers, such as pasta, thanksgiving turkey, etc... This specific quiche is made with turkey and cheddar cheese, but you can experiment with any deli meat and cheese; either way, the results will still be the same. I usually serve this quiche for brunch or light lunch, accompanied with a tossed salad and mixed fresh fruits.

What You'll Need:

1 9 inch pie shell, thawed and unbaked
1 onion, finely chopped
3/4 cup smoked deli turkey, diced
3/4 cup shredded cheddar cheese
5 eggs
1/2 cup heavy cream
Salt & pepper to taste


What To Do:

  1. Preheat oven to 375 degrees
  2. In a skillet, sautee onion until golden, stir in diced turkey and cook for 2-3 min
  3. Place the turkey and onion mixture into the bottom of the pie, creating one even layer
  4. Sprinkle enough shredded cheese to cover the pie ingredients
  5. In a large bowl, whisk together the eggs, cream, salt, and pepper until foamy for 3-5 min
  6. Carefully and evenly pour this mixture into the pie.
  7. Bake for 25-30 min until golden brown or until a knife inserted in center comes out clean.
  8. Cut into wedges, serve warm or cold.
Enjoy!!
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Monday, July 6, 2009

Mini Meatloaves


What You'll Need:

1 pound ground beef
2 eggs
1/2 cup Italian seasoned breadcrumbs
1 yellow onion chopped
1 green pepper finely diced
2 garlic cloves minced or crushed
1 tsp red pepper flakes
1 tsp smoked paprika
Salt and Pepper to taste

What to Do:

  1. Preheat oven to 400 degrees
  2. in a large mixing bowl, combine meat, eggs, breadcrumbs, garlic, onions, peppers, and all the spices
  3. Mix by hand for about five min or until mixture is well combined
  4. Pack the mixture into the muffin cups until they are even with the top of the tin
  5. Place on a baking sheet to catch the dripping
  6. Reduce oven to 375 and bake meatloaves for 30 min or until top is browner and the juice runs clear
  7. Add a little zip by topping the loaves with thin layer of ketchup, or barbecue sauce (pictured) prior to baking.

Enjoy!


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Wednesday, July 1, 2009

Ravioli with Zucchini and Walnuts

This ravioli dish is elegant and superbly flavored, really, the picture bellow doesn't do it any justice. You sure will impress company with this dish. Serve as a side dish accompanied with warm French bread and a tossed salad.

Adapted from Better Homes & Gardens

What You'll Need:

1 9-oz pkg. regrigerated whole wheat or plain ravioli
1/2 cup walnuts, coarsely choppe
2 Tbsp olive oil
2 medium zucchini, halved lengthwise and sliced
6 green onions, diagonally sliced 1/4 inch thick
1/2 cup milk
1 cup finely shredded or grated parmesan cheese
Salt and pepper to taste

What To Do:
  1. In large saucepan cook refrigerated ravioli according to package directions; drain and set aside.
  2. In a large skillet, cook nuts in hot oil over medium heat for 2-3 min until fragrant; remove with slotted spoon. Add zucchini and green onions. Cook and stir for 2-3 min or until crisp tender.
  3. Stir in drained pasta, nuts, milk, and 3/4 cup parmesan cheese. Cook and toss for 1 min. Season to taste with salt and pepper.
  4. Transfer pasta to serving bowl. Sprinkle with remaining cheese.

Enjoy!


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