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New Potato and Golden Beet Salad

13 Aug

Oh, beets, how I love you. If you are in tune with the culinary world, you would know that beets are the new thing.  They are all over restaurant menus, and people are gobbling them up at exorbitant prices.  On our last vacation in Chicago, I must have had at least 3 beet salads -all perfect in their own way.  This is an easy simple recipe that is a new take on traditional potato salad – combining beets and potatoes, along with typical flavors of the middle east. Although this may not be a roasted beet salad drizzled with some fancy vinaigrette and topped with toasted hazelnuts, it is simple, nutritious, and pretty darn good.

New Potato and Golden Beet Salad
Prep/Cook Time: 35 minutes
Chill Time: 1 hour

3 beets – yellow, red or a combination
3 potatoes
1/2 red onion, thinly sliced/shaved
1/3 cup parsley, chopped
1/4 cup lemon juice
3 tsp olive oil
salt
black pepper

(1) Remove the greens from the beets. In a small pot, boil the beets (as a whole) for approximately 20- 30 minutes – until fork tender.  In a separate pot, boil the potatoes for approximately 20 – 30 minutes, until fork tender.  You could presumably put these in the same pot, but the red beets will stain the potatoes red.  The yellow beets don’t change the color of the water as much.
(2) Rinse the cooked beets and potatoes with water, and peel.
(3) Cut the potatoes and beets into very thin slices.
(4) In a large bowl, toss with the parsley, red onion, lemon juice, and olive oil.  Use salt and pepper to taste.
(5) Chill for at least one hour in the refrigerator.  The flavors intensify the longer it stays in the refrigerator.  Enjoy!

Coconut Beef Stew (Massaman Beef)

11 Aug

Not the best picture - but believe me, it's goooood food.

At my favorite Thai restaurant in Alexandria, VA, I always order the beef massaman curry.  It is a stew of tender beef, with hints of coconut and spice, slowly simmered with cubes of potatoes. I had absolutely no idea how to make it, so I turned to my trusty pressure cooker and went to my spice cabinet.  This stew was amazing, and the beef was perfectly tender.  We enjoyed this served over a bed of basmati rice. 

Coconut Beef Stew (Massaman Beef)

Prep Time: 10 minutes
Cook TIme: 30 minutes

1 lb stew beef
1/2 tsp coriander powder
1/4 tsp ginger powder
2 cloves minced garlic
2 tbsp soy sauce
1 tsp harissa (or other hot sauce, like Siracha)
1/2 red onion, diced
1 potato, diced
14 oz can of coconut milk
2 cups beef broth
olive oil

(1) In a large bowl, marinate the beef with the coriander, ginger, garlic, soy sauce and harissa (or your favorite hot sauce). Set aside. You can prepare this the night before for the flavors to intensify.
(2) In a pressure cooker, on high heat, lightly saute the red onion in 1 -2 tbsp of olive oil. Add the beef and lightly brown.
(3) Add the potato, coconut milk, and beef broth. Mix well.
(4) Cover the pressure cooker, and let the pressure build for approximately 10 minutes. Reduce heat to medium, and let cook for another 30 minutes.
(5) Release the pressure according to the instructions on your pressure cooker. Remove the cover. The stew should have a thick consistency. If it does not, then mix 1 tbsp of corn starch with cold water. Add to the stew, and it should thicken within 5 minutes.

Enjoy!

Mashed Potatoes with Beef and Poblano Peppers (Kibbeh Batatis fil Furn)

10 Mar

A few weeks ago, I made baked kibbeh in the oven.  It was great, but this time I wanted to try it with potatoes.  My mom makes little potato kibbes (shaped like footballs) filled with beef and pine nuts, which are then pan- fried.  Those are great, but this baked version is just as good (if not better…) and is much faster to make.  I also added poblano peppers to the beef mix, which adds a nice contrast to the potatoes.  The dish isn’t the prettiest once it is cut but it tastes delicious. Next time, I may try making them in small individual dishes.

Mashed Potatoes with Beef and Poblano Peppers (Kibbeh Batatis fil Furn)
Prep Time: 45 minutes
Cook Time: 35 minutes

5 large potatoes, peeled
1 lb lean ground beef (I used 95/5)
1 small red onion, diced
1 tsp pomegranate molasses
1 egg
1/4 cup parsley, chopped
1/4 cup poblano peppers, diced
1/2 cup pine nuts
1 cup fat free buttermilk (you can use any type of milk)
1/2 cup bulgur wheat
3 tsp all spice
salt
olive oil

(1) In a large pot, add peeled potatoes, a pinch of salt and cover with water. Bring to a boil and cook until the potatoes are soft.
(2) In a small bowl, cover the bulgur wheat with boiling water. Set aside.
(3) In a large saucepan, heat 2 tbsp of olive oil. Add diced onion. Once they become translucent, add the pomegranate molasses. Mix well.
(4) Add the ground beef, 1 tsp allspice, and 1 1/2 tsp of salt. Brown the meat. Once the meat is cooked, add the pine nuts, poblano peppers and parsley. Mix well and cook until the peppers are soft.
(5) In a large bowl, add the potatoes, buttermilk, bulgur wheat (drain any excess water), 2 tsp of allspice and 1 1/2 tsp of salt. Mash all together. It should resemble a thick paste.
(6) In a buttered casserole dish, press one half of the potato mixture on the bottom of the pan. Add the meat mixture on top. Press the remaining potato mixture on top.
(7) Place the casserole into a 350 degree oven for 30 minutes.
(8) Remove and brush the top with egg wash and return to the oven to broil for 5 more minutes. The top of the casserole should be lightly browned and crispy. The dish is best served warm. Enjoy!

Baked Lemon Garlic Chicken

22 Feb

There is nothing better than a warm helping of tender chicken that doesn’t require a knife to eat.  Baking chicken isn’t always as easy as it sounds – without the proper marinade and time, you can end up with dry, lifeless chicken.  In the Middle East, particularly Lebanon, lemon and garlic are often used in chicken recipes.  I’ve added a few twists of my own to the marinade.  The marinade can be made the night before and you can let the chicken marinate overnight for a deeper flavor.  Be sure to cover the chicken tightly with aluminum foil while it cooks to keep it moist, and serve immediately, as chicken can dry out quickly.  This marinade also works well for bbq chicken. As an accompaniment, serve with warm basmati rice.

Baked Lemon Garlic Chicken

Prep Time: 15 minutes
Cook Time: 1 hr

2 bone-in chicken breasts
6 skinless, drumsticks
1 cup of lemon juice
8 cloves of garlic, pressed
6 oz of greek yogurt
1 1/2 tsp salt
1/2 tsp ground black pepper
6 fresh basil leaves, chopped
2 tsp dried oregano
1 tsp cumin powder
1 tsp crushed red pepper (optional)
1/4 tsp turmeric (optional)
4 potatoes

1) In a large Ziploc bag, combine all of the ingredients. Let marinate in the refrigerator for at least 2 hours.
2) Slice the potatoes into 1/4 inch thick slices.
3) In a 375 degree oven, place chicken, marinade, and potatoes in an oven proof casserole dish. Cover with aluminum foil.
4) Bake covered for at least 1 hour. Periodically peek at the dish, and baste the chicken with the marinade.
5) For color,turn on the broiler for the last 10 minutes to allow for the chicken to brown slightly. Serve immediately. Enjoy!

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