LEBANESE SPICED POTATOES (BATATA HARRA)
Similar to the flavourful potatoes you can purchase in Lebanese restaurants throughout Ottawa, Canada. This goes really well with recipe#44858 marinated chicken breast, Recipe #409286, and a garlic sauce like, recipe#108234 without the cilantro and a little Balkan yogurt to lighten it up, along with, recipe#254171, for a meal like the restaurants only way better! Recipe modified from a recipe found on http://homemade-recipes.blogspot.com
Provided by UmmBinat
Categories Potato
Time 28m
Yield 2 , 2 serving(s)
Number Of Ingredients 11
Steps:
- Heat canola oil and fry medium size cubed potatoes until crisp.
- Remove onto a paper towel lined plate.
- In another pan heat olive oil and add finely chopped onion, minced garlic, cayenne, ground coriander and finely chopped cilantro, saute then add the potatoes sea salt and freshly ground black pepper to taste.
- Mix well and add lime juice.
- Serve Immediately with garlic sauce such as recipe#108234 without the fresh cilantro added.
- Enjoy!
BUTTERNUT SQUASH SOUP OR BISQUE (ROASTING METHOD)
What makes this soup so flavorful is that you roast the veggies in advance (squash, onions, apple). The roasting process concentrates and caramelizes the flavors. Then after roasting, it's a simple process to puree all the ingredients in a blender or processor. Just before serving, reheat and serve with croutons and a dollop of sour cream. We like this soup served the day after Thanksgiving with turkey sandwiches and a side dish of cranberry relish.
Provided by CookinDiva
Categories Low Protein
Time 50m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- ROASTING: preheat oven to 450. Peel and dice squash into 1/2 inch pieces (see tip at end). Dice onion into 1/2 inch pieces. Toss squash and onion with olive oil and spread pieces onto a large flat baking pan. Season with salt and pepper. Roast for 20 minutes - add diced apple - and continue roasting another 10-20 minutes (30-40 total roasting time).
- Tip: while you are roasting, make some "cheese toasts". Put some shredded cheese on top of bread rounds (we like gruyere or parmesan). Bake 10-15 minutes until crispy. These cheese toasts are fantastic soup toppers!
- Place roasted mixture into blender with about half the chicken broth; puree (keep hand on lid because hot liquids can cause the top to "explode" off with built up steam). Add remaining chicken broth, half-and-half, and herbs; puree.
- Transfer mixture to saucepan; reheat gently.
- Serve with a dollop of sour cream and croutons.
- TIP: to prepare squash, first cut squash in half horizontally. Place flat end onto cutting board to stabilize squash and use a peeler to remove skin. Remove seeds. Then cut into lengths, and then into diced pieces.
- NOTE: if you have leftover mashed potatoes from Thanksgiving, add about 1/2 cup, which will thicken the soup and add a nice smoothness.
Nutrition Facts : Calories 121.9, Fat 5.1, SaturatedFat 2.2, Cholesterol 8.9, Sodium 462.6, Carbohydrate 15.8, Fiber 2.5, Sugar 4.8, Protein 4.8
BUTTERNUT SQUASH WITH LEBANESE SPICED GROUND BEEF AND GARLIC YOG
A very delicious Autumn/Winter dish. "Roasting really concentrates its buttery, nutty flavour and when split lengthways, the empty seed cavity begs to be stuffed, turning it into the perfect portion-control meal for one. " Modified from The Sunday Times article by Lindsey Bareham.
Provided by UmmBinat
Categories One Dish Meal
Time 1h10m
Yield 2 , 2 serving(s)
Number Of Ingredients 15
Steps:
- Pre-heat the oven to 425F/220C/gas mark 7.
- Using a strong, sharp knife, halve the butternut lengthways. Scrape out and discard the seeds. Extend the cavity by cutting out chunks of squash. Don't be too fussy about this because you want plenty of butternut to remain. Cut a light lattice all over the flesh to speed up cooking.
- Use 1 tbsp olive oil to smear the surface lavishly. Season with sea salt and freshly ground black pepper.
- Roast for 35-45 minutes or until the flesh is meltingly tender. (Check before end of cooking time as hopefully you have a ripe squash but if you don't it takes longer).
- Meanwhile, peel, halve and chop the onion.
- Heat the remaining 1 tbs olive oil in a spacious frying pan and cook the onion for about 10 minutes until limp and uncoloured.
- Finely chop the excavated butternut.
- Add the mince, increase the heat slightly and cook, stirring and breaking up clumps of meat. If using extra lean like I do add some canola oil to keep the meat less dry! It will take about 6 minutes to be browned all over.
- Add chopped butternut squash.
- Stir in the cumin, baharat, sea salt, to taste, freshly ground black pepper, to taste, and pine kernels. Cook for a couple of minutes.
- Add water, simmer, cover and cook for 8-10 minutes. Remove the lid and cook briskly until juicy but not the least bit wet or greasy.
- Taste and adjust the seasoning.
- Chop the parsley leaves. Stir into the mixture.
- Spoon it into the cavity and over the cooked squash.
- To make the yoghurt, peel, chop and crush the garlic with a generous pinch of sea salt (discard the green central shoot). Beat into the yoghurt with the lemon juice and 1 tbsp of the best olive oil you have.
- Spoon the yoghurt over the butternut and serve. (We do this at the table).
- Enjoy!
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