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WARM POTATO SALAD W/ MUSTARD SEED DRESSING

carmencitta Magazine - WARM POTATO SALAD W MUSTARD SEED DRESSING 1
INGREDIENTS
  • 2 pounds tiny baby potatoes
  • 1 cup chopped scallions
  • ½ cup chopped cornishons
  • 4 Tablespoons whole grain mustard
  • 1 Tablespoon plus 1 teaspoon olive oil
  • 1 teaspoon caraway seeds, lightly toasted
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 3 cups baby arugula
carmencitta Magazine - WARM POTATO SALAD W MUSTARD SEED DRESSING 2
INSTRUCTIONS
  1. Blanch the potatoes in a pot of boiling water until tender, about 20 minutes.
  2. Chop the scallions and cornishons, and place in a bowl.
  3. Add the blanched potatoes.
  4. Add the mustard, olive oil, caraway seeds and gently mix.
  5. Stir in the salt, pepper and arugula.
  6. Place in a serving bowl and serve warm or at room temp. Salad can also be served chilled.

Best-Ever Pineapple Cookies (Pineapple Tarts)

Best-Ever Pineapple Cookies (Pineapple Tarts)
Best-Ever Pineapple Cookies (Pineapple Tarts)
Ingredients:

3 sticks butter (350 g) unsalted butter, at room temperature
3 1/2 oz (100 g) sweetened condensed milk
2 egg yolks
18 oz (500 g) all-purpose flour or plain flour

Pineapple Filling:

2 whole pineapples (8 lbs / 3 1/2 kg) or 5 lbs (2 1/2 kg) pineapple flesh
1/2 tablespoon cloves, optional
1 – 1 1/2 cups (250 – 300 g) sugar, or to taste
1 tablespoon lemon juice

Egg Wash:

2 egg yolks
1/4 teaspoon condensed milk
1/2 teaspoon oil

Method:

Best-Ever Pineapple Cookies (Pineapple Tarts)Cut the stalk off the pineapple and follow by the skin. Make sure all divits are removed. Slice the pineapple flesh into pieces and blend in a blender until they become puree. Add the pineapple puree and cloves to a non-stick pot and cook on medium heat, constantly stirring to avoid burning. When the pineapple is almost dry, add the sugar and lemon juice, stir to combine well. Lower the heat to simmer and continue to stir until the pineapple filling turns golden in color and becomes very sticky. Transfer the pineapple filling out, remove the cloves and chill in the fridge for 30 minutes.

Best-Ever Pineapple Cookies (Pineapple Tarts)Cream the butter and condensed milk until light and fluffy. Add in the egg yolk one at a time, and beat until well combined. Mix in the flour slowly to form the pastry dough. The dough is ready when it no longer sticks to your hands.
Read more at http://rasamalaysia.com/best-ever-pineapple-cookies-pineapple-tarts/#FKvKaKzcwKsSam5y.99

TURMERIC BROTH DETOX SOUP

TURMERIC BROTH DETOX SOUP

INGREDIENTS

  • TURMERIC BROTH DETOX SOUP
  • 1-2 tablespoons oil
  • 1 onion- diced
  • 2 tablespoons ginger, finely minced
  • 4-5 garlic cloves- minced
  • 2 teaspoon turmeric powder (or 3 teaspoons fresh grated)
  • ¼ teaspoon mustard seed (optional)
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 4 cups water
  • 4 cups veggie or chicken stock
  • 1 teaspoon salt
  • ⅛ – ¼ teaspoons chipotle powder or cayenne, or to taste
  • 1 teaspoon apple cider vinegar or lime or lemon juice
  • Optional Soup Additions:
  • Middle Eastern “Minestrone”
  • ½ cup basmati rice (dry) or pasta, quinoa (or 1½ cup cooked)
  • ½ cup little dry lentils (or 1 cup cooked)
  • 1 cup cooked garbanzo beans (or canned, drained)
  • 1 can diced fire roasted tomatoes
  • cilantro as garnish
  • Chickpea Cauliflower Kale Noodle
  • 1- 2 cups cooked chickpeas (or chicken)
  • 4 ounces dry noodles
  • 1-2 cups chopped cauliflower
  • 2 large handfuls chopped kale
  • Garnish with fresh herbs: cilantro, scallions, mint or dill and serve with lime
  • Other veggie options: carrots, celery, fennel, cauliflower, tomatoes, bell pepper, sweet potatoes, greens
  • INSTRUCTIONSTURMERIC BROTH DETOX SOUP
  1. In a large heavy bottom pot or dutch oven, saute onion in 1-2 T olive oil over med-high heat for two minutes.
  2. Add ginger. Lower heat to medium and saute 5 minutes until it begins to brown, stirring often.
  3. Add garlic, saute 2 minutes. Add all the spices and cook 1 more minute.
  4. Add water, stock and salt.
  5. Bring to a simmer.
  6. Add vinegar or citrus.
  7. Taste. Adjust salt, acid and spice level to your liking. At this point you will have a flavorful base to add what you like. You can also refrigerate or freeze this in batches for later use.
  8. Remember uncooked pasta and beans will double or triple in size, so add moderately.
  9. Remember to think and be sensible about cooking times for each ingredient you add.
  10. (see notes in post )
  11. Also, if you are cooking the broth for longer periods of time, uncovered, remember it will reduce, intensifying the flavor and salt, so you may need to add more water.

Roasted Shrimp Scampi

Carmencitta-magazine-Roasted-Shrimp-Scampi-1.j

Ingredients:

8 oz shelled and deveined medium-sized shrimp
3 cloves garlic, minced
2 tablespoons melted butter or 1 1/2 tablespoons olive oil
1 tablespoon white wine
1/2 tablespoon lemon juice
1 tablespoon chopped parsley leaves
Pinch of salt
3 dashes ground black pepper
Big pinch red pepper flakes
Lemon wedges, for serving

Carmencitta magazine- Roasted Shrimp Scampi 2

Method:

Carmencitta magazine- Roasted Shrimp Scampi 3

Preheat the oven to 550 F for broiling.Rinse the shrimp and pat dry with paper towels. In a baking dish, combine the shrimp with the rest of the ingredients, stir to combine well.Roasted Shrimp Scampi – the easiest and BEST roasted shrimp scampi ever. 5 mins to prep, 5 mins in the oven and dinner is ready Transfer the baking dish to the oven and broil for 4-5 minutes, in the middle rack. Remove from the oven once the shrimp are cooked. Serve immediately with some lemon wedges, over pasta, rice, or eat as is.

 

BREAKFAST STRATA WITH MUSHROOMS, CARAMELIZED ONIONS, GOAT CHEESE & THYME

Carmencitta MAgazine - STRATA WITH MUSHROOMS, CARAMELIZED ONIONS, GOAT CHEESE & THYME 1
INGREDIENTS

Carmencitta MAgazine - STRATA WITH MUSHROOMS, CARAMELIZED ONIONS, GOAT CHEESE & THYME2

  • 1 loaf crusty sourdough or french bread
  • 4-5 slices bacon (optional)
  • 1 tablespoon oil
  • 1 onion – very thinly sliced into rings
  • 1-2 Tablespoons butter
  • 1 pound mushrooms sliced
  • 3 Tablespoons fresh thyme leaves
  • 10 large eggs
  • 1 ½ cups whole milk (or half and half)
  • 1 cup sour cream
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 4-6 ounces goat cheese
  • thyme sprigs for garnish.
  • 1½ cups grated gruyere, jack, mozzerella cheese
INSTRUCTIONS

Carmencitta MAgazine - STRATA WITH MUSHROOMS, CARAMELIZED ONIONS, GOAT CHEESE & THYME3

  1. Preheat oven to 400F
  2. Cut bread in to ¾ inch cubes, lay on a baking sheet, and toast in the oven for 10 minutes.
  3. If adding bacon, spread out on a foil lined baking sheet and bake in the oven for 20 minutes or until crisp. (Blot, then cut into small pieces)
  4. In a large skillet, heat oil over medium high heat. Add thinly sliced onions. Saute, mixing often for 2-3 minutes, then turn heat down to medium low, continuing to cook until golden and tender; about 10 minutes. In another large skillet, heat butter over medium heat. Add sliced mushrooms and cook until tender, about 10 minutes. Add fresh thyme and a generous 3 finger pinch of salt and pepper. Add the caramelized onions to the mushrooms and set aside.
  5. In a medium bowl, whisk eggs, milk, sour cream, salt, and pepper.
  6. In a large bowl, add the toasted cubed bread. To this, add the mushroom-onion-thyme mixture and bacon crumbles if using. Add the grated cheese and ⅔ of the crumbled goat cheese (saving the rest for the top), and gently mix.
  7. Pour in the eggs and give a gentle stir. Let stand for 5 minutes.
  8. Stir again and pour into a well greased 4 quart baking dish. (At this point you could refrigerate overnight).
  9. Cover with foil and place the 400 F oven and bake 35 minutes, Uncover, lower heat to 375 F and continue baking 20-30 more minutes until puffed and golden. During the last 10 minutes of baking, scatter the remaining goat cheese over the top and let it melt.
  10. Garnish with a few thyme sprigs.

Sweet tart blueberries

Carmencitta Magazine - Sweet tart blueberries 1
INGREDIENTS
  • Carmencitta Magazine - Sweet tart blueberries 21½ Cups Black Barley – or grain of your choice
  • 2 Cups blueberries
  • 1 Fennel bulb, shaved thinly
  • 1 bunch watercress
  • 1 Orange, peeled and segmented, or sliced
  • ¼ Red onion, thinly sliced
  • 1 Avocado, sliced
  • ¼ C walnuts
  • Citrus Bee Pollen Dressing
  • ½ C fresh orange juice
  • ¼ C olive oil
  • ⅛ Cup finely chopped red onion or shallot
  • 2 T red wine vinegar
  • 1 T honey
  • ½ teaspoon kosher salt
  • 1 teaspoon bee pollen ( optional)
INSTRUCTIONS
  1. Place black barley in a medium pot with 4 Cups water. Bring to a boil, turn heat down to low, cover and simmer one hour, until cooked al-dente. Drain and chill.
  2. Prep all the veggies, taking care to thinly slice the fennel bulb and red onion.
  3. ( I often use a sharp vegetable peeler or mandolin.)
  4. Carmencitta Magazine - Sweet tart blueberries 3Divide Black Barley among 4 bowls.
  5. Divide the rest of the ingredients- blueberries, fennel bulb, red onion, watercress, avocado, orange slices and walnuts – among the bowls.
  6. Make the dressing -stir all the ingredients together in a small bowl.
  7. Divide the dressing among the bowls, drizzling over all the ingredients.
  8. Enjoy!

SPANISH SEAFOOD STEW WITH SAFFRON RICE

Carmencitta Magazine - SPANISH SEAFOOD STEW WITH SAFFRON RICE 1

INGREDIENTS

  • 2 cups rinsed basmati rice
  • 3 cups water or stock
  • generous pinch saffron (optional)
  • generous pinch of salt
  • 1 pound mix of white fish (cod, halibut, sea bass, haddock), scallops, shrimp
  • 1 teaspoon olive oil
  • ¼ teaspoon salt
  • ½ teaspoon smoked paprika
  • zest of one lemon
  • 1 garlic clove – minced or grated
  • 6 ounces ground chorizo, removed form casing and crumbled (or use Spanish Style “Cured Chorizo- or soy chorizo- see note)
  • 1 teaspoon olive oil
  • 1 Tablespoon olive oil
  • 1 extra large onion – diced
  • 2 celery stocks – chopped
  • 2 carrots – diced
  • 1 red bell pepper – diced
  • 4 garlic cloves – rough chopped
  • 2 Tablespoons tomato paste
  • 1 ½ Cups stock- chicken, fish or veggie
  • ½ cup white wine
  • 1 teaspoon smoked paprika
  • 2 bay leaves
  • 1 can drained garbanzo’s (or 1 ½ cups)
  • 1 teaspoon salt (or to taste)
  • ½ teaspoon cracked pepper
  • fresh Italian parsley

Carmencitta Magazine - SPANISH SEAFOOD STEW WITH SAFFRON RICE 2

INSTRUCTIONS

  1. Set rice and water to boil in a medium pot. Add a pinch of saffron and salt. Bring to a boil, cover and simmer on low until tender, about 20 minutes.
  2. Place seafood in a bowl and toss with oil, salt, pepper, smoked paprika, garlic and lemon zest. Set aside.
  3. Preheat oven to 400F
  4. In a large skillet, brown the chorizo (or soy chorizo), breaking in to small crumbles. Once broken down and cooked through about 10 minutes, using a slotted spoon, remove from pan, and set aside. Drain oil, wipe out pan.
  5. In the same pan, heat 1 tablespoon of oil over medium high heat. Add onions, carrots, bell pepper and celery. Stirring, cook for 2-3 minutes before turning heat down to medium. Cook 8-9 minutes, stirring often. Add garlic. Saute 2-3 more minutes. Veggies should be tender.
  6. Make a well in the middle of the veggies and add the tomato paste directly to the middle of the skillet. Stir and brown the tomato paste, for about 2 minutes in the center of the skillet. (This will add depth)
  7. Add wine, stock, smoked paprika, bay leaves.
  8. Bring to a simmer and continue simmering for 5 -7 minutes until liquid is reduced by half.
  9. Add beans and browned chorizo.
  10. Season generously with salt and pepper, then taste.
  11. Nestle the fish and seafood in the stew, pouring any leftover marinade right over the stew. Bring stew to a boil on the stove, top, then immediately place in a 400 F oven for 10-12 minutes. Check for denseness.
  12. Broil seafood for 2-3 minutes, to add color, being careful not to burn the whole thing.
  13. Scatter with fresh parsley.
  14. Serve with the saffron rice.
  15. Note: if using Spanish style “cured chorizo” skip the browning, it is already cooked. Just slice it thinly and place in the stew with the beans, and you may need less of this, because it is more intensely flavored. You will most likely need less salt too, so be sure to taste before adding salt.

LIGHTNING SPEED PHOTON SOUP

Carmencitta MAgazine LIGHTNING SPEED PHOTON SOUPLIGHTNING SPEED PHOTON SOUP 1

INGREDIENTS

  • Carmencitta MAgazine LIGHTNING SPEED PHOTON SOUPLIGHTNING SPEED PHOTON SOUP 24 cups beef, chicken or veggie broth
  • 4-5 thin slices of ginger (OK to leave peel on)
  • 1-2 rough chopped garlic cloves (optional)
  • 4-5 Scallions, sliced, divided into white parts and green parts (or sub very thinly sliced onion)
  • ½ teaspoon Chinese Five Spice
  • ¼ teaspoon cracked pepper
  • 12- 14 mini wontons (or to your preference)
  • 2 cups greens – optional ( chopped kale, bok choy, arugula, mizuna)
  • Splash of soy sauce
  • Splash of fish sauce
  • generous pinch of sugar
  • Garnishes: bean sprouts, lime wedges, jalapeno slices, fresh basil or cilantro, chopped greens, sriracha, hoisin sauce, sesame oil.

INSTRUCTIONS

  1. Carmencitta MAgazine LIGHTNING SPEED PHOTON SOUPLIGHTNING SPEED PHOTON SOUP 3Place stock, ginger, garlic, scallions (white parts only), 5 Spices, and pepper into a medium pot and bring to a boil.
  2. Add frozen wontons and return to a boil.
  3. Simmer 5 minutes or according to directions on the package (perhaps longer for bigger ones).
  4. Add greens (optional)
  5. When wontons float, they should be done.
  6. Add the green scallions, soy sauce, fish sauce and sugar.
  7. Taste for salt. Adjust. The broth should taste flavorful and have depth, so adjust with soy sauce,fish sauce or salt, as necessary.
  8. Ladle into two large bowls and top with fresh bean spouts, a handful of herbs, thinly sliced jalapeño peppers. Stir in sriracha sauce and hoisin to taste.

Garlic Herb Parmesan Croutons

Carmencitta Magazine - Garlic Herb Parmesan Croutons 1
Carmencitta Magazine - Garlic Herb Parmesan Croutons 2Ingredients:

5 cloves garlic, peeled and lightly pounded
1 tablespoon finely chopped parsley leaves
1/2 teaspoon salt or to taste
1/4 cup olive oil
4 pieces bread, cut into 3/4-inch cubes (about 6 cups)
1/4 cup finely grated fresh Parmesan

                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                Method:

Carmencitta Magazine - Garlic Herb Parmesan Croutons 3Preheat the oven to 350 F.

In a small saucepan combine the garlic, parsley, salt, and the oil and simmer the mixture for 3 minutes. Discard the garlic. In a bowl toss the bread cubes with the oil mixture, spread them in a single layer on a cookie sheet lined with parchment paper.

Bake in the middle of oven for 8 minutes. Sprinkle the croutons with the Parmesan and bake them for 5 minutes more, or until they are golden. Sprinkle the croutons with the additional salt and let them cool. The croutons keep in an airtight container for 1 week. Serve the croutons as a topping for tossed green salad.

CHOCOLATE HAZELNUT TRUFFLE TART ( VEGAN & GF)

Carmencitta MAgazine - CHOCOLATE HAZELNUT TRUFFLE TART ( VEGAN & GF)
INGREDIENTS
  • Hazelnut Crust
  • 1 cup hazelnuts
  • 1¼ cups quick oats
  • ¼ teaspoon salt
  • ⅓ cup coconut oil- melted ( or butter)
  • 2 Tablespoons maple syrup, rice syrup or honey
  • Filling
  • 3.5 ounces chocolate ( 65% cocoa or less)
  • ¼ c water
  • ½ block silken tofu ( firm or extra firm)
  • 1 tablespoon maple syrup
  • 1-2 teaspoons kahlua ( optional)
  • 1 teaspoon vanilla
  • Garnish with ….shaved chocolate, toasted hazelnuts

Carmencitta MAgazine - CHOCOLATE HAZELNUT TRUFFLE TART 1( VEGAN & GF)

INSTRUCTIONS
  1. Preheat oven to 350 F
  2. In a food processor, place hazelnuts, oats, and salt. Process until it’s sand-like in consistency. It doesn’t have to be super fine.
  3. Add in the melted coconut oil and maple syrup, and pulse several times until it is incorporated.
  4. Using fingers, press mixture into a 4” x 13.5” tart pan or 7-8 inch round( with removable bottom) taking your time to press into every nook and cranny. It should be ⅓ inch thick.
  5. make sure to clean up edges, with uniform thickness. Pierce the bottom with a fork, and place in the middle of the oven 15 minutes. Check after ten minutes and if edges seem like they are getting too dark, lightly cover them with foil. You do want this to get very golden, to ensure the crust is crispy, so keep in the oven the entire time, just lightly cover if necessary.
  6. While the tart shell is baking, make the filling.
  7. In a small heavy bottom pot ( or double boiler, or microwave) heat the chocolate and water over medium heat and whisk until very smooth.
  8. Rinse out the food processor and puree the silken tofu with the maple, vanilla and kahlua until very smooth, scraping down the sides. Process until smooth and creamy.
  9. Set aside.
  10. Remove tart shell from the oven, let cool 15 minutes, fill with chocolate mixture, smoothing the top with a spatula.
  11. Top with hazelnuts, and using a vegetable peeler, shave dark chocolate over top.
  12. Refrigerate 2 hours or overnight.
  13. Crust will surprisingly remain crisp.
Carmencitta-CHOCOLATE HAZELNUT TRUFFLE TART ( VEGAN & GF)
Carmencitta-CHOCOLATE HAZELNUT TRUFFLE TART ( VEGAN & GF)

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