- Beef minced 1 lbs
- Tomato chopped 1 cup
- Canned diced tomato 1 can 15oz
- Tomato paste 2 Tbsp
- Onion chopped 1/2 cup and for garnish
- Garlic chopped 1 Tbsp
- Ginger chopped 1 Tbsp
- Serrano pepper 1
- Black bean 1 can 15oz(drained)
- Coriander powder 1 Tbsp
- Paprika 1 tsp
- Cumin powder 1/2 tsp
- Salt 1 tsp or as per taste
- Mustard 1 Tbsp
- Brown sugar 1 1/2 Tbsp
- Worcestershire sauce 2 Tbsp
- Cilantro chopped 2 Tbsp
- Chicken stock 1 cup
- water 1 cup
- Oil 2 Tbsp
Monday, December 21, 2009
Posted by Reem at 8:02 PM
Thursday, December 17, 2009
- Beef Minced 90% lean 1/2 lbs
- Diced Tomato 3/4 of 14.5 oz can
- Tomato Paste 1 Tbsp
- Onion Chopped 1 Cup
- Celery Chopped 1/2 Cup
- Spinach Chopped 3 cups
- Ginger Paste 1 tsp
- Garlic Paste 1 tsp
- Paprika 1/2 tsp
- Coriander Powder 2 tsp
- Salt 1/2 tsp or as per taste
- Black Pepper 1 tsp
- Oil 2-3 Tbsp
- Whole Wheat bread ( you can use anything here.)
- Water 3-4 Tbsp
- Lime juice 1 tsp (optional)
Posted by Reem at 6:01 AM
Tuesday, December 15, 2009
- 4 cups Bread Flour or All Purpose Flour
- 2 1/4 tsp Active dry yeast
- 1/2 cup Milk warm(100-110 f)
- 1 tsp Sugar
- 1 tsp Salt
- 1tsp Nigella seeds
- Water warm around 1-1/2 cup to knead dough
- Olive oil to be used at the time of baking
- 1 Cup Red Onion( white/yellow can also be used) coarsely diced
- 1-1/2 Cup Eggplant coarsely diced
- 1 Cup Zucchini coarsely diced
- 2 Large Tomato chopped
- 2-3 cloves Garlic finely chopped
- 1 Tbsp Cilantro finely chopped
- 1 Tbsp Mint finely chopped
- 1 Tbsp Tomato Paste
- 1/2 tsp Paprika
- 1/2 tsp Coriander powder
- 1/2 tsp Turmeric powder
- 1/2 tsp Salt or as per taste
- 2-3 Tbsp Olive oil
- 1/4 cup Water
- 1/4 tsp Red pepper flakes
- 4-6 olives per each bread
- Mix yeast in milk and add sugar and set aside for 10-12 minutes to proof.
- Mix the dry ingredients for flour and add the milk and yeast mixture and start kneading the dough. Add warm water to help in kneading do this slowly and add enough to make a nice clean dough not hard and not too soft.
- If doing by mixer then too add water slowly as needed to make the dough with a clean bowl and dough leaving the side of the bowl clean after around 5-7 minutes of kneading.
- We need to knead the dough for 10-15 minutes, more time given to kneading will help in formation of gluten.
- Set the dough aside cover with damp kitchen towel for about 1 hour in warm place before dividing into portion and refrigerating. Divide the dough in 4 portion.
- Refrigerate the dough overnight loosely wrapped in plastic wrap for slow rising but in case you need to use dough same day then let the dough sit for another 1 hour after dividing to rise for second time.
- Heat oil in the pan and add onion and garlic, saute it till the onion start to get translucent and add tomato,tomato paste, coriander powder, turmeric, paprika and salt and cook it on low till everything blends and oil start to separate from the tomato and onion mixture.
- Add chopped eggplant and zucchini and water and cover the pan, let it cook on low medium till both eggplant and zucchini are done and start to break down and blend with tomato mixture. Remove the lid and cook for little more on high to let any excess dry out and once again the oil separate from the vegetables. Make sure to keep stirring the vegetables while cooking and you can add more water if the water dry out before vegetables are done. If the heat is low medium the water will not dry out quickly and vegetables will be cooked.
- Add chopped cilantro and mint also add red pepper flakes stir and remove from heat. Topping is ready.
- Take the dough out from the refrigerator and rest it in room temperature for 2 hours before making the bread.
- Preheat the oven on bake on the highest temperature, my oven goes up to 525F for about 45 minutes to an hour with the pizza stone. Adjust the 1 shelf to lower most for pizza stone and 1 to top most for broiling the bread later before preheating.
- Take 1 portion of the dough and place it on lightly dusted surface and start stretching it into a disc or oblong shape with 1/4 inch of thickness. Avoid using rolling pin and do it with fingers as over pressing the dough will harden the bread. Keep dipping your fingers in dry flour to help with streching aslo keep dusting the dough with little flour.
- Take a flat cookie sheet and sprinkle some semolina flour or corn flour and place the stretched dough on it.This will prevent the stretched dough from sticking on the sheet and easy sliding onto the stone.
- Sprinkle the streched dough with olive oil and slide it onto the pizza stone and bake it for 3-4 minutes till the bottom start to get golden brown spots. Take out.
- Add the desired amout of topping to the pre- bake falt bread, sprinkle chopped olives and put it back in the oven on the top most shelf switch the oven from bake to broil and broil the flat bread for 1-2 minute till the top is done.
- Take out sprinkle with little drizzle of olive oil if you like. Serve straight from oven. Enjoy
Posted by Reem at 5:40 PM
Thursday, December 10, 2009
- Mix all the ingredients for meatballs except bread and eggs. soak the bread in milk, beat the egg in separate bowl and mix it with the meat mixture. Now take the slice of bread out from the milk and slightly press it between palms to take out excess milk and add it to the meat mixture. Mix everything throughly cover and refrigerate for minimum 15- 20 mins to let everything blend together. Refrigerating will also help the meat in absorbing all the flavors.We can make meat mixture ahead and refrigerate it for day also. Let it sit in room temperature for 5-10 minutes before frying it. Never leave it in room temperature for more than 30 mins, remember it has raw egg and beef, we don't want nasty Salmonella, E Coli or any other bad bad food borne disease getting us.
- Now we can get started with the sauce.
- Boil water in a large stock pot add spinach and cook it only for 3-4 minute we just need to blanch them. Take them out in a colander and rinse throughly with cold tap water just to stop cooking process. Add them to the blender and puree them and keep them aside.
- Heat the oil in a sauce pot and add diced tomatoes, garlic and tomato paste, cook it on medium high till the tomatoes are tender.Add them to blender and puree them too.Add little water if needed when pureeing the tomatoes
- Add little drizzle of oil to the same sauce pan in which we cooked tomato and add bay leaf, cinnamon,tomato puree, spinach puree, paprika, coriander powder, black pepper powder, ketchup, sugar, salt, 1/2 cup of water and let it cook on low simmer for 15-20 mins.
- Check for the seasoning and once the sauce is done to required consistency adjust the flame to minimum heat and let it slowly simmer.Its an old saying the longer the simmer the tastier the sauce.
- Getting back to meatballs make around 16-18 meatballs and heat around 2-3 tbsp in a pan and shallow fry these meatballs. Keep shaking the pan slowly while the meatballs are frying to prevent them from getting too dark on one side. It will will take approx. 10-15 mins for the meat balls to get get throughly cooked in 2-3 batches. These meatballs will also simmer in the sauce for 10-15 minutes, so they will be cooked throughly.
- Once the meatballs are fried add them to the simmering sauce and let it simmer in sauce for another 10-15 mins, add water if the sauce is too thick but only so the sauce get to desired consistency.
- Add the cooked spaghetti to the simmering pot of meatballs and sauce. You can add little bit pasta water just a spoon full if only the sauce is thick and also drizzle olive oil if u prefer. Before anything check the seasoning, Yummooo right. Shave some Parmesan and sprinkle chopped cilantro and parsley and some red pepper flakes.Serve hot and Enjoy
Posted by Reem at 6:40 AM
Wednesday, December 9, 2009
Posted by Reem at 1:10 PM
Saturday, December 5, 2009
- Brussels sprouts 2 cup (slit in halves)
- Potatoes 2 medium size cubed
- Nigella seeds 1/4 tsp
- Cumin seeds 1/4 tsp
- Turmeric 1/4 tsp
- Red pepper flakes 1/4 tsp
- oil 2-3 tbsp
- Cilantro 1/2 tsp
- Lime juice 1 tbsp
- Salt as per taste
Posted by Reem at 2:46 PM
Wednesday, December 2, 2009
Cilantro finely chopped 2 tbsp
Posted by Reem at 9:03 PM