Grilled Eggplant and Ricotta Tart

8 Jun

Every time I make a tart, I want to make more. There is something about savory tarts that are so fun to not only make, but to eat.  I had read on 101 cookbooks about the concept of a “lasagna” tart, and I got really excited.  What better dinner than one which combines my love for tarts with lasagna! I decided to make this using my trusty savory tart dough, and to use my favorite lasagna ingredients.  Also, feel free to add parmesan or any other favorite cheese to the ricotta mixture. It would also be fun to explore different grilled vegetables – like portabella mushrooms and zucchini. This recipe makes for a perfect dinner, serving 2, with a nice side salad.  Then the two of you can fight for the leftover pieces later :)

Grilled Eggplant and Ricotta Tart
1 eggplant, sliced into long thin slices
1 15-oz package of fat free ricotta cheese (or regular)
1 egg
2 tbsp of chopped fresh parsley
Salt
Olive oil
1 cup of your favorite marinara sauce
1/2 tsp of red chili flakes (optional)

Tart Dough:
1.5 cups of unbleached white flour
3 tbsp of butter substitute, softened (you can use real butter, but I try to cut some calories/fat this way)
1 eggs
2 tbsp of cold water
1/4 tsp salt
1/2 tsp rosemary
1 cup of dried beans (will be discarded)

(1) Prepare the tart dough according to the instructions from the prior post on savory tart dough - note that the recipe above cuts the ingredients in half, but I still used the same amount of rosemary for flavor. Feel free to adjust accordingly.
(2) Place the tart dough into a tart pan. Add approximately one cup of dried beans to weigh down the tart dough. Put the tart in a 350 degree oven for approximately 20 minutes.
(3) While the tart is cooking, toss the eggplant with 1 tbsp of olive oil and salt (to taste). Grill the eggplant for about 5 minutes on each side.
(4) In a mixing bowl, combine the ricotta cheese, egg, and parsley. Mix well.
(5) Remove the tart from the oven. It will not be completely cooked, but it will finish cooking with the remainder of the ingredients. Toss out the beans.
(6) Add the eggplant to the bottom of the tart. Top with the ricotta cheese mixture. Finish the layers with a cup of marinara sauce on top. I sprinkled red chile flakes on the top of the entire tart, but you can skip that part. I also used arribiata sauce, which has its own spicy kick to it.
(7) Place the entire tart in the oven, and cook for approximately 20 more minutes. Remove and enjoy!!

Spiced Butternut Squash Summer Salad (Salatat Maftoul)

7 Jun

The first time I had maftoul (sold in the U.S. as “israeli couscous”), I couldnt have been more happy.  I am not a fan of regular couscous, particularly because of the texture.  However, maftoul is actually small bits of pasta that can be used instead of couscous.  It has a nice soft bite to it, and it is amazing.  It is almost like an Arab orzo.  In the Arab world, maftoul is usually served as a side with lots of spices, and sometimes with tomato sauce, and often times with chicken.  However, I decided to make a light summer salad that combines both savory and sweet ingredients. It is great served chilled, and the flavors intensify in the refrigerator.  This recipe can also easily be vegetarian by substituting the chicken broth for your favorite vegetable broth. 

Spiced Butternut Squash Summer Salad
Prep Time: 20 minutes
Cook Time: 30 minutes

3 cups of maftoul (“israeli couscous”)
4 cups of chicken broth (or vegetable broth)
3 cups of diced butternut squash (approx. 1 whole butternut squash)
1 tsp curry powder
1/4 tsp garam masala
1/4 cup dried cranberries, roughly chopped
1/4 cup currants
1/4 toasted pine nuts
salt and pepper

(1) In a pot, combine the maftoul with 3 1/2 cups of chicken broth. Bring to a boil to cook the maftoul. Add a pinch of salt if the broth is low sodium. Once cooked, set aside.
(2) Prepare the other ingredients (i.e. chop the butternut squash, toast the pine nuts, etc.) while your maftoul is cooking.
(3) In a large saucepan, heat 2 tbsp of olive oil.  Add the diced butternut squash, curry, and garam masala. Add the remaining 1/2 cup of chicken broth.  Add a pinch of salt and pepper.  Saute and mix well. 
(4) Once the butternut squash is soft, add the cooked maftoul, cranberries, currants, and pine nuts.  Mix well. Remove from heat.
(5)  Once the salad has cooled, place in the refigerator for at least 2 hours.  Serve chilled.  Top with freshly toasted pine nuts or almonds, as desired.

Baked Eggplant Casserole (Moussaka)

28 May

So there many, many different ways to make moussaka.  The Greek’s have their way, and the Egyptian’s have their way.  The best way to make a traditional moussaka is to fry the eggplant first.  In Egypt, you fry the eggplant and green bell peppers, top with a spicy meat sauce,and bake in the oven.  It is definitely a family favorite.  Although it is incredibly tasty, and well worth the trouble of dealing with all that oil and frying, it is just not the healthy way to go.  Especially not healthy, when you add a nice layer of bechamel sauce on top. Oh, yum! Well, I try to save the frying (and bechamel) for special occasions. Thus, here, I do not fry the eggplant, and this version has melted cheese on top, which reminds me more of a casserole than true moussaka.  So here goes my healthy version of moussaka, although the heaping amount of melted cheese on top may negate the saved calories….

Baked Eggplant Cassserole (Moussaka)
Prep Time: 15-20 minutes
Total Cook Time: 1 hour

1 lb of extra lean ground beef
1 eggplant, diced into cubes
1 15-oz can of tomato sauce
1 yellow onion, diced
1 green pepper, diced
1 garlic clove, minced
1 tsp cumin seeds
1 tsp cumin powder
2 tbsp chopped parsley
1/2 cup grated parmesan cheese (or your favorite cheese)
Olive oil
Salt & Black Pepper

(1) Preheat oven to 400 degrees.
(2) Prepare the ingredients, by chopping and dicing the eggplant, onion, green pepper, parsely, and garlic.
(3) In a large saucepan, heat 1 tbsp of olive oil over medium-high heat. Add the onion, garlic, and cumin seeds. Saute until the onions are translucent.
(4) Add the ground beef, salt and black pepper to taste.
(5) Once the meat is thoroughly cooked, add the can of tomato sauce, parsley, and powdered cumin. Mix well, and let the mixture come to a rapid simmer.
(6) Add the diced eggplant, and, using the can of tomato sauce, add 1/2 can of water.
(7) Let the mixture again come to a rapid simmer. Reduce heat and cook for approximately 10 minutes.
(8) Add the entire contents into a deep casserole dish. Top the casserole with cheese, and bake for approximately 35-40 minutes.
(9) If you like, broil the casserole for the last 5 minutes, which will give a nice, crispy top layer to the casserole. Enjoy!

My Rice Pudding Featured on My Life in a Pyramid!

22 May

I woke up this morning and got the best news ever – a fellow Egyptian food blogger tried my recipe for Citrus Cardamom Rice Pudding and…she loved it! Check out her review, and all of the other great recipes she has on there!

Apricot Glazed Chicken

21 May

The picture does not fully capture the delicious-ness!

 

I have always heard of infamous Moroccan’s cooking in tagines, using prunes, apricots, figs, and all sorts of other dried fruits. I have never been one to mix sweet foods with my meats. I finally experimented with chicken, figs, and apricots, and the result was a big hit. I am still skeptical of the carmelized figs, but everyone else seemed to love them. For those of you who like to substitute chicken breast for thighs, I wouldn’t recommend doing so here. The apricot jam turns into more of a glaze, and doesnt penetrate the chicken, so you need a tender cut of chicken.  This was fun to make, and the smell in the house was amazing – Enjoy! 

Apricot Glazed Chicken
Prep Time: 10 minutes
Cook Time: 30 minutes 

1.25 lbs of skinless chicken thighs (you can get boneless if you prefer)
1/2 cup of apricot preserves
3 tsp soy sauce (i use low-sodium)
1/4 tsp ginger powder
1/2 tsp turmeric
juice of half of a lime
8 turkish figs, cut into quarters
Salt & Black Pepper 

(1) In a large ziploc bag, combine all of the ingredients, except the figs. Mix well. Let marinate for at least 20 minutes.
(2) Over high heat, add 2 tbsp of olive oil to a hot saute pan. Add the contents of the ziploc bag.
(3) Sear and brown the chicken on both sides, on high heat, for approximately 10 minutes.
(4) Add the fig pieces, a dash of salt, black pepper, and, if you like, another dash of soy sauce.
(5) Reduce the heat, and cover. Cook for at least 15 more minutes. Periodically check the chicken and turn over to ensure even cooking.
(6) Remove from heat, and enjoy!

Cardamom White Chocolate Pear Crumble

17 May

Say that title 10 times fast! This dessert has so many different elements going on, all of which combine for an amazing flavor profile, that it is impossible to properly describe! I had been watching the new show, Spice & Easy, and the host was poaching pears with cardamom. While it looked delicious, I am not a fan of poached pears. However, I knew that pears and cardamom could make for an amazing combination. I decided to make a crumble in these cute mini-crocks that I have. I made this from scratch and it didn’t take long at all. Since I am not a big dessert person, I was so excited about this dessert that I rambled about it for days. I will definitely be making this again, and I cant wait to share it with everyone! When making this, estimate approximately 1 pear per person. This recipe makes enough for 4.

Cardamom White Chocolate Pear Crumble
Prep Time: 20 minutes
Total Cook Time: 35 minutes

4 bosc pears, peeled and diced
1/2 stick butter substitute (I use smart balance)
1/2 cup organic sugar
1/2 tsp cardamom powder
1 vanilla bean pod (or 1/4 tsp vanilla extract)

Crumble:
1 1/2 cups of oats
1 cup flour
1/2 cup brown sugar Splenda mix (equivalent of 1 cup regular brown sugar)
1 stick of butter substitute, softened (I use smart balance)
1/2 cup chopped white chocolate discs (or chips)

(1) In a saute pan, melt half of stick of butter over medium heat. Add diced pears, sugar, cardamom powder, and vanilla pod. Mix well.
(2) Let the pears cook over the heat for approximately 10 minutes. Remove the vanilla pod at the end and discard.
(3) In a large mixing bowl, combine all of the crumble ingredients, except the white chocolate. Mix well with your hands until the mixture is dry, but clumpy. If it is too wet, you can add some more oats and flour. If too dry, add a little water.
(4) Add the white chocolate into the crumble, and mix well again.
(5) In a lightly buttered pan, add the pear mixture. Top with the crumble.
(6) Bake in the oven for approximately 25 minutes. Serve warm, and, if desired, with vanilla ice cream.

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Harissa Spiced Beef Brisket Sandwiches

21 Apr

One of my favorite food blogs, Smitten Kitchen, has had several beef brisket recipes lately and it has inspired me to try my own Middle East version!  Brisket is a relatively cheap, rough cut of meat. A cheap cut of beef also means that it needs to cook low and slow in order for the collagen to break down. The best method is to use a slow cooker, and to set it on low for 8 to 10 hours. However, in my busy life, I never have time to make dinner, let alone plan the night before. Enter – the pressure cooker! This miracle pot has turned all sorts of cheap cuts of meat into fork-tender deliciousness. I thought I would give it a try with the brisket, and it was great! Next time, I may leave it another 10 more minutes on the pressure cooker, as there was a part of the brisket that wasnt as tender as the rest of it. I also used a traditional Moroccan spice, harissa, to add a distinct middle eastern flavor to the beef. However, if you do not have any, Siracha or any other hot sauce will work.

Harissa Spiced Beef  Brisket Sandwiches

Prep Time: 45 minutes
Cook Time: 1 hour (pressure cooker) 10 minutes (oven)

2 lb beef brisket
1/2 large onion, sliced
2 garlic cloves, minced
1 tbsp cumin
1 tsp mexican oregano (regular is fine too)
1/4 tsp cayenne pepper
1/2 tsp thyme
1/2 tsp coriander powder
1 15-oz can of tomato sauce
1/4 c ketchup
2 tbsp Splenda Brown Sugar Blend (equiv of 1/4 cup regular brown sugar)
3 cups beef broth
1 tsp harissa
1/4 cup flour (I use a Wondra)
Olive Oil
Salt

Your favorite bread buns

(1) In a large saucepan, heat a few tablespoons of olive oil. Add the sliced onions and saute until translucent. Add the minced garlic, cumin, mexican oregano, cayenne pepper, thyme and coriander. Mix well.
(2) Add the tomato sauce, and bring to a rapid simmer. The sauce should be quite thick. Add the ketchup, harissa, and brown sugar. Mix well.
(3) Add the beef broth and return the sauce to a rapid simmer. Depending on whether the broth is low sodium or not, add at least 1/2 tsp of salt, or more, to taste. Remove from heat.
(4) In a large pressure cooker, add the raw beef brisket. Pour the sauce over the top of the brisket. The meat should be completely covered by the sauce.
(5) Bring the mixture to a rapid simmer. Cover and let the pressure build for about 10 minutes on high heat. Reduce the heat to medium-low, and let cook for at least 50 more minutes. You can cook for longer for more tender beef. Also, preheat the oven to 350.
(6) Once the time has passed, carefully release the pressure from your pressure cooker, following the instructions provided for your particular pressure cooker (they are not all the same). Open the cooker, and transfer the meat to a baking dish. Cover the meat with approximately half of the sauce, and place in the oven for 10 minutes. This is really only to add color to the meat, and to allow for some texture to the outermost layer of the meat.
(7) REmove the meat from the oven. Using a fork and knife, shred the brisket. If it is cool to the touch, I found it easiest to shred using my hands.
(8) Put all of the sauce from the baking dish back into the pressure cooker. Bring the sauce to a rapid simmer. Add the flour (or Wondra) to help thicken the sauce. Mix well with a whisk so there are no clumps. You can add more salt or harissa, to taste. 
(9) Add the shredded brisket to the sauce and mix well. Serve hot and on your favorite bread bun. Enjoy!!

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