Almond Shortbread Cookies
(16 bite sized cookies)

Ingredients:
1 cup Flour
1/4 cup Almond butter
1/4 cup Unsalted butter
1/3 cup Sugar.
Water (few teaspoons to form dough)

Method: 
Preheat oven to 350F/ 160C. Mix ingredients till you get crumbling loose dough. Add water 1 tsp at a time till you get a dough that stays together but is firm. Divide into 16 parts and shape as desired. Bake 14-18 mins.

I used a kitchen utensil to make the pattern on the top. You could press the top gently with a fork.

Phyllo dough Canapés

Preheat oven to 376F/ 170C

The base: Thaw out the phyllo dough. Brush 4 sheets of phyllo dough with salted butter and layer one on top of the other. Cut into 12 squares. Each square would have 3 inch sides*. Prepare a mini cupcake tray by lightly greasing with oil or butter. Line the inside of each mold with the layered dough. Bake blind** for 15 minutes or till the edges of pastry become golden. Meanwhile prepare the filling.

Smoked Tuna and Cream Cheese filling:
1 cup smoked tuna,
1/4 cup cream cheese,
3 tbsp cilantro,
1 tbsp butter,
1 tbsp minced shallots.
salt and paprika (optional).

You can add more fresh herbs or green onion if you like.

Egg Salad filing:
4 boiled eggs (chopped),
1/4 cup mayo,
1/2 tsp mustard,
2 tbsp green onion,
salt and pepper
a dash of tabasco for heat (optional)
*Customize with your favorite topping. Here I've added slices of Avocado for a bit more creamy texture.

* I buy standard 9x12 inch sheets. cut once into 1/2 and then each half into 6 squares for even sized pieces.
**Blind baking involves filling the dough cavity with uncooked beans to prevent the center of the dough from rising into a dome shape. It presses the base down and cooks it in place. It does not change the taste/texture of the dough. You can save and reuse the same beans next time. I use red beans. 

Mediterranean Chickpea Salad
 Serves 2

1 14 oz can Chickpeas/ Garbanzo beans (drained)

1 cup Tomatoes, chopped

1/2 cup Sweet peppers, chopped

2 tbsp Red onion, finely chopped

1 tbsp Lemon juice 

1 tbsp Olive oil 

2 tbsp Fresh parsley, chopped (or 1 tbsp dried)

1/4 tsp Paprika 

Salt and pepper to taste 

Mix all ingredients and chill for 2 hrs before serving. 

Fried Dumplings (Pork)

Simple yet extremely flavorful. Great as a light lunch or app before dinner.

Every now and then I like to make some pork gyoza but his time I couldn't find the right wrappers for those so I picked up wrappers for fried dumplings and they turned out so good, I'll probably experiment with more fillings and definitely buy more when this pack of sheets is over (soon)!

Serves 2

Preparation: 1 hr

16        Dumpling wrappers 

1          Egg, beaten

2 cups  Cooking oil for frying 

For the filling:

1/3 lb   Ground pork

2 Tbsp Cabbage, finely chopped 

2 Tbsp Corriander leaves, finely chopped 

1 Tbsb Fish sauce

1/2 tsp Salt

For the dipping sauce:

2 Tbsp Sriracha

2 Tbsp Flavoured rice vinegar

2 Tbsp Soy sauce

In a bowl, combine all the ingredients for the filling and mix well.

Make 16 portions of the pork mix, each about 1 tablespoon. 

Place one portion of pork in the center of one wrapper and seal the sides by brushing them with the beaten egg and pressing together firmly. 

Make sure there is no extra air in the sealed envelope or the dumpling may crack while frying.

Heat the oil in a deep frying pan. 

Test the oil with a small piece of dumpling wrapper. If it sizzles immediately, add the dumplings. 

Do not crowd the dumplings. Fry them in batches such that there is enough room for all the dumplings in one batch to float. 

Make sure they are cooked evenly on all sides.

Meanwhile, mix the ingredients of the dipping sauce in a small bowl.

Remove dumplings from oil and drain on paper towels before serving with the sauce.

Marzipan Farm Animals

If you like to play with your food, like I do, here's a fun way to do it!

Any experience with modelling clay is a plus but no experience needed to have fun!

All you'll need is about 1 lb of marzipan and food colors. I have used gel food colors here.
Pigs: Red
Sheep: Brown
Cow: Brown (for hide) and red (for ears)
Duck: Yellow (for body and wings) and orange (for beak and feet)
Black for all their eyes.

You can do the same with fondant if you like but that's too sweet for my taste and hardens too fast too.

Also, Marzipan has a natural off-white color whereas fondant is white.

Enjoy!

Lamb Tagine

Lamb Tagine with Chickpeas and Figs

I love this slow cooked Moroccan lamb dish.

Although this dish is normally served over flavored couscous, you can add some extra chickpeas (like I have) and enjoy it as a thick aromatic stew!

Serves 6

Preparation 

1 1/2 cup   Dried chickpeas

5               Garlic cloves (2 whole, 3 chopped)

2 small       Cinnamon sticks

2 Tbsp       Olive oil

3 pounds    Lamb shoulder cut in 1/2'' inch cubes

1 large       Onion, diced

5 tsp          Ras-el-Hanout* (spice blend)

1 Tbsp       Ginger, peeled and chopped

1 cup         Tomato puree

2 1/2 cups Chicken stock

1/4 cup      Dried figs, chopped

2 Tbsp       Fresh cilantro, chopped

Salt and pepper to taste

Wash the chickpeas and soak them overnight in 4 cups water. Drain and pressure cook with 3 cups water, 2 cloves of garlic, 1 cinnamon stick and 1/2 tsp salt. One whistle of your pressure cooker and 15 minutes rest time is enough.**

Season lamb with salt and pepper. 

Heat oil in a large heavy bottom pan over medium heat. When the oil is hot, add lamb and cook till brown on all sides. Transfer lamb to a bowl and set aside.

Add onion to the pot. Season with salt and cook till golden brown. Add chopped garlic, Ras-el Hanout, ginger, cinnamon stick. Saute for 2 minutes and add tomato puree. 

Add lamb and any juices from the bowl. Bring to a boil and add chicken stock***.

Reduce the heat to low, cover and simmer for 90 mins, stirring occasionally.

Add the chickpeas and cook for 10 minutes. Add the figs and cook for another 5 minutes.

Check the seasoning and add salt and pepper if needed. 

Spoon Tagine into bowls and sprinkle with chopped cilantro

*    Ras-el-Hanout should be available at any specialty foods store or middle-eastern supermarket.

**  Adding spices while cooking the chickpeas gives a good flavor. Without them, the chickpeas will be bland on the inside.

*** You can also substitute some stock with some of the water in which the chickpeas were cooked.

Beet Soup

Beet Soup

Great healthy and yummy way to use up beets!

After I made the beet salad, I was left with an extra beetroot and wanted another way to serve it up to the picky-eating DH. I realized that with a quick zap in the blender, adding some flavors and accompaniments it would make a great soup. So here goes nothing!

It turned out to be a good recipe. Of course it still tastes like beet (which I don't mind, some others might) but not too much. And it's healthy for you! So whip it up and tuck in!

Serves 2

Preparation: 30 mins

Ingredients

1              Boiled beet (large)

1 Tbsp     Flour

1 Tbsp     Butter

1/2           Soup Bouillon cube (Knorr)

1 1/2 cup Water

1 Tbsp     Rosemary (or other fresh herb)

4 Tbsp     Chevre (fresh Goat Cheese)

2 Tbsp     Whipping cream

3 Tbsp     Candied walnuts (Yes, I add them wherever I can!) :)

Salt and pepper to taste

Chop up the beet into 1/2 inch cubes and puree it in the blender with 1/2 cup water. Set aside.

Bring the remaining 1 cup water to a boil and add the soup bouillon cube. Stir to dissolve. Set aside.

Make a Roux Brun with the flour and butter: Melt the butter in a saucepan and add flour to it. On a low flame, cook the flour in the butter. Monitor the flour as it cooks and stir occasionally to make sure it is cooked evenly. The granules will become crisp and darken over time. Do not over cook. As soon as the flour turns a golden brown or biscuit color, add the bouillon and stir vigorously to blend evenly and avoid lumps. 

Caution: The soup may splutter when you add bouillon to the pan!

Once the soup base is ready and you find no lumps, add the beet puree and fresh rosemary. Increase the flame and bring the the soup just to a boil. Over cooking at this stage will ruin the flavor of the herb you've added.

Blend the Goat cheese and the whipping cream together.

Pour the soup into 2 bowls. Add a dollop of the cheese whip and a few walnuts to each and serve with warm bread!

As you dig in, the cheese whip will melt in the bowl and you get to enjoy beet soup in more ways than one! :)

Don't tell my mom I'm playing with my food! ;)

Beet and Goat Cheese Salad with Orange Vinaigrette

Beet and Goat Cheese Salad with Orange Vinaigrette

Perfect for lunch any day or a light meal on a hot summer night.

Serves 2

Preparation: 45 minutes prep time and 10 minutes assembly

1           Beet (large)

4 cups   Mixed greens

½ cup   Orange vinaigrette

3 Tbsp. Crumbled Chevre/ Feta

2 Tbsp. Grated Monterey Jack

½ cup   Candied walnuts

1 cup    Croutons

Orange Vinaigrette

½ cup    Orange juice

4 Tbsp.  Rosemary EVOO (see notes)

2 Tbsp.  Lime juice

1 tsp.     Orange marmalade

Salt and Pepper to taste

Candied Walnuts

¼ cup   Sugar

½ cup   Walnuts

Do ahead: Cook the beet for 15 minutes in a pressure cooker on the flame. Turn off the flame and let it cook as it cools in the pressure cooker (see notes). Once the beet is at room temperature, chill for at least 15 minutes in the refrigerator.

While the beet is cooking, make candied walnuts. Heat the sugar on medium flame in a non-stick pan. Stir occasionally. When the sugar melts and turns into a golden syrup, add the walnuts and stir to coat lightly. Remove from pan and allow to cool completely on a plate.

Assemble the Salad

Combine all the ingredients of the vinaigrette in a food processor and blend for 30 seconds.

Add the dressing, cheeses, walnuts and croutons to the mixed greens and toss to mix well.

Peel and slice the beet.

Divide the salad among 2 plates. Top it with the sliced beet and serve.

Notes:
You can make your own Rosemary Extra Virgin Olive Oil by simply warming some extra virgin olive oil and adding a sprig of fresh rosemary to it. Make sure the oil is not too hot so that the herb does not get fried.

Cooking time for the beet will vary depending on the pressure cooker and the flame. I used a small pressure cooker and medium flame. Use your judgment for cooking time if using a larger cooker or an electric/ induction cook-top. 

Spice-encrusted Lamb Popsicles

Spice-encrusted Lamb Popsicles

Recipe courtesy "Vij's At Home" cookbook.

These are delicious alone or served with sour-cream Indian dressing or chutney dip

Serves 6

Preparation: 20 minutes + 2-3 hours to marinate

1.75 -2 kg         Rack of lamb, cut into 30 chops

125 ml              Cooking oil (using less oil changes the flavour)
2 Tbsp.             Ground cumin
1½ tsp.             Salt
1- 1½ tsp.         Ground cayenne pepper
2 Tbsp.             Ground coriander
1 Tbsp.             Paprika
1 tsp.                Turmeric
2 Tbsp.             Finely chopped garlic (6 medium cloves)
½ to 1               Whole lemon, cut in wedges (optional)

In a large bowl, combine lamb with oil, cumin, salt, cayenne pepper, coriander, paprika, turmeric and garlic.

Toss lightly to coat the lamb, then cover and refrigerate for 2 to 3 hours to allow lamb to marinate.

Move your oven rack to its highest position, and preheat the oven to 250°C. On a large baking sheet, arrange the chops — as many as will fit comfortably without overlapping— and bake for 2 minutes.

Remove from the oven, set on a heatproof surface and, using tongs, turn each chop over. Bake for 2 minutes more then remove from the oven.

Using a sharp knife, cut into a popsicle. It should be pink in the center. If the popsicles are not quite cooked, bake each side for 30 seconds to 1 minute more. Transfer to a serving platter and squeeze some lemon juice over the cooked popsicles.

Sour Cream Indian Dressing
Makes 1 cup.
Prep time: 15 minutes + 15 minutes of refrigeration

250 ml             Sour cream (full fat or low fat)
½ cup              Coriander leaves 

½ tsp.              Salt
½ tsp.              Ground cayenne pepper
½ tsp.              Finely chopped garlic 

In a medium bowl, mix together all of the ingredients. Cover with a lid or plastic wrap and refrigerate the mixture for at least 15 minutes. The dip will keep refrigerated for up to 1 week.

STEPS IN PICTURES

Step 1: Cut it up.                                                  

Step 2: Spice it up.

    

Step 3: Marinate       

                                             

Step 4: Bake

Step 5: Enjoy! 

-Amana