mariadnoca
Moderator
I didn’t see cinnamon in favorite threads.
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ISO: ISO favorite cinnamon recipes? I was gifted a box from Penzeys.
- Thread starter mariadnoca
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In Search Of:
REC: Buttermilk Cinnamon Crumb Cake
This is a favorite that appears whenever I have buttermilk in the house.
* Exported from MasterCook *
Buttermilk Cinnamon Crumb Cake
Recipe By :Boston Globe
Serving Size : 12
Categories : Breakfast/Brunch Cakes
Desserts Healthy And Hearty
Tried & True
Amount Measure Ingredient -- Preparation Method
2 1/2 Cups Flour
1 Cup Brown Sugar
3/4 Cup Sugar
3/4 Cup Vegetable Oil
3 Teaspoons Cinnamon
1/2 Teaspoon Ginger
1/4 Teaspoon Nutmeg
Pinch Salt
1/2 Cup Walnuts -- chopped
1 Cup Cultured Buttermilk
1 Egg -- beaten
1 Teaspoon Vanilla
1 Teaspoon Baking Powder
1 Teaspoon Baking Soda
Grease a 9 by 13 inch baking pan. Preheat oven to 350°. Combine flour, sugars, oil, 2 1/2 teaspoons cinnamon, ginger, nutmeg and salt in a large bowl and blend well. Remove 1/2 cup of this mixture and add the 1/2 cup nuts and remaining cinnamon to it and set aside. To the flour mixture, add buttermilk, egg, vanilla, baking powder and soda and mix well. Turn batter into prepared pan and sprinkle reserved dry mixture on top. Bake about 35 minutes until cake tests done. Serve warm or at room temperature. This cake freezes well.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 358 Calories; 17g Fat (43.2% calories from fat); 5g Protein; 46g Carbohydrate; 1g Dietary Fiber; 18mg Cholesterol; 178mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 3 1/2 Fat; 1 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0
This is a favorite that appears whenever I have buttermilk in the house.
* Exported from MasterCook *
Buttermilk Cinnamon Crumb Cake
Recipe By :Boston Globe
Serving Size : 12
Categories : Breakfast/Brunch Cakes
Desserts Healthy And Hearty
Tried & True
Amount Measure Ingredient -- Preparation Method
2 1/2 Cups Flour
1 Cup Brown Sugar
3/4 Cup Sugar
3/4 Cup Vegetable Oil
3 Teaspoons Cinnamon
1/2 Teaspoon Ginger
1/4 Teaspoon Nutmeg
Pinch Salt
1/2 Cup Walnuts -- chopped
1 Cup Cultured Buttermilk
1 Egg -- beaten
1 Teaspoon Vanilla
1 Teaspoon Baking Powder
1 Teaspoon Baking Soda
Grease a 9 by 13 inch baking pan. Preheat oven to 350°. Combine flour, sugars, oil, 2 1/2 teaspoons cinnamon, ginger, nutmeg and salt in a large bowl and blend well. Remove 1/2 cup of this mixture and add the 1/2 cup nuts and remaining cinnamon to it and set aside. To the flour mixture, add buttermilk, egg, vanilla, baking powder and soda and mix well. Turn batter into prepared pan and sprinkle reserved dry mixture on top. Bake about 35 minutes until cake tests done. Serve warm or at room temperature. This cake freezes well.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 358 Calories; 17g Fat (43.2% calories from fat); 5g Protein; 46g Carbohydrate; 1g Dietary Fiber; 18mg Cholesterol; 178mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 3 1/2 Fat; 1 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0
REC: Apple Cake
A perennial family favorite.
* Exported from MasterCook *
Apple Cake
Recipe By :Boston Globe
Serving Size : 12
Categories : Cakes Desserts
Fruit Tried & True
Amount Measure Ingredient -- Preparation Method
Filling
1/3 Cup Sugar
2 Tablespoons Ground Cinnamon
6 Green Apples, Peeled, Cored -- thinly sliced
Batter
3 Cups All-Purpose Flour
1 1/2 Cups Sugar
2 Teaspoons Baking Powder
1/2 Teaspoon Salt
4 Large Eggs -- lightly beaten
3/4 Cup Vegetable Oil
1/4 Cup Orange Juice
1 Teaspoon Vanilla
Preheat the oven to 350°. Grease a 10" tube pan. Line the bottom with parchment paper cut to fit exactly. Grease the paper and dust with flour, tapping out the excess.
In a bowl, toss together the sugar and cinnamon for the filling. Add apples and toss again. Set them aside.
In the bowl of an electric mixer, combine the flour, 1 1/2 cups sugar, baking powder and salt. Add eggs, oil, orange juice and vanilla and beat at low speed for 1 minute.
Put a third of the batter into the pan. Add half the apple mixture. Continue in this way, ending with batter.
Transfer the cake to the hot oven and bake for 65 to 70 minutes or until the cake is set in the middle and pulls away slightly from the sides of the pan.
Remove cake from the oven and set it on a rack to cool. Use a long thin knife to cut between the cake and the sides of the pan. Carefully turn the cake out onto the cooling rack, remove the parchment paper, then turn the cake right side up and place on the rack to cool completely.
Set the cake on a platter, sprinkle with confectioner's sugar, if desired, and cut into thick slices to serve.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 384 Calories; 16g Fat (36.3% calories from fat); 5g Protein; 56g Carbohydrate; 1g Dietary Fiber; 71mg Cholesterol; 195mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 3 Fat; 2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0
A perennial family favorite.
* Exported from MasterCook *
Apple Cake
Recipe By :Boston Globe
Serving Size : 12
Categories : Cakes Desserts
Fruit Tried & True
Amount Measure Ingredient -- Preparation Method
Filling
1/3 Cup Sugar
2 Tablespoons Ground Cinnamon
6 Green Apples, Peeled, Cored -- thinly sliced
Batter
3 Cups All-Purpose Flour
1 1/2 Cups Sugar
2 Teaspoons Baking Powder
1/2 Teaspoon Salt
4 Large Eggs -- lightly beaten
3/4 Cup Vegetable Oil
1/4 Cup Orange Juice
1 Teaspoon Vanilla
Preheat the oven to 350°. Grease a 10" tube pan. Line the bottom with parchment paper cut to fit exactly. Grease the paper and dust with flour, tapping out the excess.
In a bowl, toss together the sugar and cinnamon for the filling. Add apples and toss again. Set them aside.
In the bowl of an electric mixer, combine the flour, 1 1/2 cups sugar, baking powder and salt. Add eggs, oil, orange juice and vanilla and beat at low speed for 1 minute.
Put a third of the batter into the pan. Add half the apple mixture. Continue in this way, ending with batter.
Transfer the cake to the hot oven and bake for 65 to 70 minutes or until the cake is set in the middle and pulls away slightly from the sides of the pan.
Remove cake from the oven and set it on a rack to cool. Use a long thin knife to cut between the cake and the sides of the pan. Carefully turn the cake out onto the cooling rack, remove the parchment paper, then turn the cake right side up and place on the rack to cool completely.
Set the cake on a platter, sprinkle with confectioner's sugar, if desired, and cut into thick slices to serve.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 384 Calories; 16g Fat (36.3% calories from fat); 5g Protein; 56g Carbohydrate; 1g Dietary Fiber; 71mg Cholesterol; 195mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 3 Fat; 2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0
Cinnamon Butter Cake - Food & Wine Magazine....have made this many times.....
https://www.foodandwine.com/recipes/cinnamon-butter-cake
https://www.foodandwine.com/recipes/cinnamon-butter-cake
melissa-dallas
Well-known member
Which kind of cinnamon? Different kinds shine in different things
Savory? At Bern's Steak House, the dessert kitchen was staffed with several women from Ethiopia.
We were allowed to have hamburger or leftover beef cuts and they would cook beef stew with cinnamon. It both smelled and tasted delicious. I haven't made it myself, but I'll toss this one into the mix.
CINNAMON BEEF STEW
Makes 4 to 6 servings
1 cup plain yogurt
1 tablespoon smoked paprika
1 teaspoon curry powder
2 teaspoons garam masala
1 tablespoon soy sauce
2 teaspoons powdered ginger
3 pounds flank steak, cut into 3/4-inch-cubes
2 tablespoons ghee (clarified butter) or extra-virgin olive oil
1 large yellow onion, finely chopped
1 tablespoon minced garlic
2 cinnamon sticks, roughly 2 inches each
3 bay leaves
2 small tomatoes, peeled, seeded and diced
Salt, to taste
1. In a large bowl, combine the yogurt, paprika, curry powder, garam masala, soy sauce and ginger. Add the beef and turn to coat. Cover the bowl and refrigerate to marinate several hours or overnight.
2. When ready to cook, in a Dutch oven over medium-high, heat the ghee or oil. Add the onion and garlic, then saute until translucent, about 5 minutes.
3. Add the cinnamon sticks and bay leaves, and continue to cook until the onions brown, about another 5 minutes.
4. Add the beef, marinade and tomatoes. Increase heat to high and bring to a boil. Reduce heat to medium and simmer, uncovered and stirring occasionally, for 20 minutes.
5. Reduce heat to a low simmer, cover and cook for another 40 minutes.
6. Remove the cinnamon sticks and bay leaves, then season with salt.
Recipe adapted from Nirmala Narine’s “In Nirmala’s Kitchen,” Lake Isle Press, 2006
We were allowed to have hamburger or leftover beef cuts and they would cook beef stew with cinnamon. It both smelled and tasted delicious. I haven't made it myself, but I'll toss this one into the mix.
CINNAMON BEEF STEW
Makes 4 to 6 servings
1 cup plain yogurt
1 tablespoon smoked paprika
1 teaspoon curry powder
2 teaspoons garam masala
1 tablespoon soy sauce
2 teaspoons powdered ginger
3 pounds flank steak, cut into 3/4-inch-cubes
2 tablespoons ghee (clarified butter) or extra-virgin olive oil
1 large yellow onion, finely chopped
1 tablespoon minced garlic
2 cinnamon sticks, roughly 2 inches each
3 bay leaves
2 small tomatoes, peeled, seeded and diced
Salt, to taste
1. In a large bowl, combine the yogurt, paprika, curry powder, garam masala, soy sauce and ginger. Add the beef and turn to coat. Cover the bowl and refrigerate to marinate several hours or overnight.
2. When ready to cook, in a Dutch oven over medium-high, heat the ghee or oil. Add the onion and garlic, then saute until translucent, about 5 minutes.
3. Add the cinnamon sticks and bay leaves, and continue to cook until the onions brown, about another 5 minutes.
4. Add the beef, marinade and tomatoes. Increase heat to high and bring to a boil. Reduce heat to medium and simmer, uncovered and stirring occasionally, for 20 minutes.
5. Reduce heat to a low simmer, cover and cook for another 40 minutes.
6. Remove the cinnamon sticks and bay leaves, then season with salt.
Recipe adapted from Nirmala Narine’s “In Nirmala’s Kitchen,” Lake Isle Press, 2006
mariadnoca
Moderator
Penzeys, which is a blend and Vietnamese.
mariadnoca
Moderator
Ooh I have leftover buttermilk in the house as it turns out.
Rec: Curried Chicken Thighs with Cauliflower, Apricots and Olives
Curried Chicken Thighs with Cauliflower, Apricots and Olives
8 boneless, skinless chicken thighs (about 2 lb. total)
1/4 cup extra-virgin olive oil
1 Tbs. apple cider vinegar
4 tsp. curry powder
1 tsp. smoked paprika
1/2 tsp. ground cinnamon
1/4 tsp. cayenne pepper
Kosher salt
1 large head cauliflower, cut into bite-size florets
3/4 cup coarsely chopped dried apricots, soaked in hot water for 5 minutes and drained
1 cup pitted green olives, halved or quartered if large
1/3 cup chopped fresh cilantro
1 large lemon, cut into 4 to 6 wedges
In a medium bowl, combine the chicken thighs with 2 Tbs. of the oil, the vinegar,2 tsp. of the curry powder, 1/2 tsp. of the paprika, the cinnamon, cayenne, and 3/4 tsp. salt, tossing to coat. Cover and refrigerate for at least 8 hours and up to overnight.
Position a rack in the center of the oven and heat the oven to 450°F. Line a large rimmed sheet pan with parchment. On the pan, combine the cauliflower with the remaining 2 Tbs. oil, 2 tsp. curry powder, 1/2 tsp. paprika, and 3/4 tsp. salt, tossing to coat. Add the apricots and olives, and spread in a single layer.
Remove the chicken thighs from the marinade, fold them back into their original shape, and place them on top of the cauliflower, spaced evenly apart. (Discard any remaining marinade.) Roast, rotating the pan halfway through, until the cauliflower browns and the chicken cooks through (165°F), about 35 minutes.
Remove the chicken from the pan and toss the cauliflower mixture with the pan drippings. Serve the chicken and cauliflower mixture sprinkled with the cilantro and the lemon wedges on the side.
Source: http://www.finecooking.com/recipe/curried-chicken-thighs-with-cauliflower-apricots-olives
Pat’s notes: Really good. One time I used dried black mission figs in place of the apricots – worked great.
http://www.finecooking.com/recipe/curried-chicken-thighs-with-cauliflower-apricots-olives
Curried Chicken Thighs with Cauliflower, Apricots and Olives
8 boneless, skinless chicken thighs (about 2 lb. total)
1/4 cup extra-virgin olive oil
1 Tbs. apple cider vinegar
4 tsp. curry powder
1 tsp. smoked paprika
1/2 tsp. ground cinnamon
1/4 tsp. cayenne pepper
Kosher salt
1 large head cauliflower, cut into bite-size florets
3/4 cup coarsely chopped dried apricots, soaked in hot water for 5 minutes and drained
1 cup pitted green olives, halved or quartered if large
1/3 cup chopped fresh cilantro
1 large lemon, cut into 4 to 6 wedges
In a medium bowl, combine the chicken thighs with 2 Tbs. of the oil, the vinegar,2 tsp. of the curry powder, 1/2 tsp. of the paprika, the cinnamon, cayenne, and 3/4 tsp. salt, tossing to coat. Cover and refrigerate for at least 8 hours and up to overnight.
Position a rack in the center of the oven and heat the oven to 450°F. Line a large rimmed sheet pan with parchment. On the pan, combine the cauliflower with the remaining 2 Tbs. oil, 2 tsp. curry powder, 1/2 tsp. paprika, and 3/4 tsp. salt, tossing to coat. Add the apricots and olives, and spread in a single layer.
Remove the chicken thighs from the marinade, fold them back into their original shape, and place them on top of the cauliflower, spaced evenly apart. (Discard any remaining marinade.) Roast, rotating the pan halfway through, until the cauliflower browns and the chicken cooks through (165°F), about 35 minutes.
Remove the chicken from the pan and toss the cauliflower mixture with the pan drippings. Serve the chicken and cauliflower mixture sprinkled with the cilantro and the lemon wedges on the side.
Source: http://www.finecooking.com/recipe/curried-chicken-thighs-with-cauliflower-apricots-olives
Pat’s notes: Really good. One time I used dried black mission figs in place of the apricots – worked great.
http://www.finecooking.com/recipe/curried-chicken-thighs-with-cauliflower-apricots-olives
Rec: Spiced Roast Chicken Breast
Spiced Roast Chicken Breast
2 chicken breast halves
1 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon black pepper
1/8 teaspoon ground cinnamon
1 teaspoon salt
1 1/2 tablespoons vegetable oil
3 tablespoons water
Preheat oven to 450°F.
Pat chicken dry. Stir together spices, salt, and 1 1/2 teaspoons oil and rub evenly all over chicken. Heat remaining tablespoon oil in an ovenproof heavy skillet (preferably cast iron) over moderately high heat until hot but not smoking, then brown chicken on both sides, about 5 minutes. Transfer skillet to middle of oven and roast chicken, skin side up, until just cooked through, 16 to 18 minutes. Transfer chicken to a plate. Add water to pan and deglaze over high heat, scraping up brown bits. Pour pan juices over chicken.
Source: https://www.epicurious.com/recipes/food/views/103314
Pat’s notes: Sometimes I debone the chicken breast prior to cooking but leave the skin on. Delicious chicken. Have served with roasted potatoes, rice or Fingerling Potato Salad with Green Chile-Cilantro Salsa.
Fingerling Potato Salad with Green Chile-Cilantro Salsa
Yield: 8 servings
4 lb fingerling potatoes or other small boiling potatoes
4 tablespoons cider vinegar
3 fresh jalapeño chiles, seeds and ribs removed from 2 of them
2 cups fresh cilantro sprigs, coarsely chopped
1 1/2 shallots, coarsely chopped
1 garlic clove, coarsely chopped
1/4 cup extra-virgin olive oil
Cover potatoes with salted cold water by 1 inch, then simmer until just tender, 10 to 15 minutes. (Potatoes will continue to cook after draining; do not overcook or they will break apart.)
Drain potatoes and rinse under cold water until slightly cooled. Halve lengthwise and while still warm gently toss with 1 tablespoon vinegar. Cool potatoes to room temperature, then season with salt and pepper.
While potatoes cook, coarsely chop jalapeños and pulse in a food processor with cilantro, shallots, garlic, oil, and remaining 3 tablespoons vinegar until finely chopped.
Toss potatoes with salsa.
Cooks' notes: We cool the potatoes before tossing them with the salsa so the herbs won't discolor. Salsa may be made 1 day ahead and chilled, covered.
Pat’s note: Sometimes I only let the potatoes cool down a couple of minutes, then toss with the salsa. Great potatoes.
Source: http://www.epicurious.com/recipes/food/views/103570
https://www.epicurious.com/recipes/food/views/103314
Spiced Roast Chicken Breast
2 chicken breast halves
1 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon black pepper
1/8 teaspoon ground cinnamon
1 teaspoon salt
1 1/2 tablespoons vegetable oil
3 tablespoons water
Preheat oven to 450°F.
Pat chicken dry. Stir together spices, salt, and 1 1/2 teaspoons oil and rub evenly all over chicken. Heat remaining tablespoon oil in an ovenproof heavy skillet (preferably cast iron) over moderately high heat until hot but not smoking, then brown chicken on both sides, about 5 minutes. Transfer skillet to middle of oven and roast chicken, skin side up, until just cooked through, 16 to 18 minutes. Transfer chicken to a plate. Add water to pan and deglaze over high heat, scraping up brown bits. Pour pan juices over chicken.
Source: https://www.epicurious.com/recipes/food/views/103314
Pat’s notes: Sometimes I debone the chicken breast prior to cooking but leave the skin on. Delicious chicken. Have served with roasted potatoes, rice or Fingerling Potato Salad with Green Chile-Cilantro Salsa.
Fingerling Potato Salad with Green Chile-Cilantro Salsa
Yield: 8 servings
4 lb fingerling potatoes or other small boiling potatoes
4 tablespoons cider vinegar
3 fresh jalapeño chiles, seeds and ribs removed from 2 of them
2 cups fresh cilantro sprigs, coarsely chopped
1 1/2 shallots, coarsely chopped
1 garlic clove, coarsely chopped
1/4 cup extra-virgin olive oil
Cover potatoes with salted cold water by 1 inch, then simmer until just tender, 10 to 15 minutes. (Potatoes will continue to cook after draining; do not overcook or they will break apart.)
Drain potatoes and rinse under cold water until slightly cooled. Halve lengthwise and while still warm gently toss with 1 tablespoon vinegar. Cool potatoes to room temperature, then season with salt and pepper.
While potatoes cook, coarsely chop jalapeños and pulse in a food processor with cilantro, shallots, garlic, oil, and remaining 3 tablespoons vinegar until finely chopped.
Toss potatoes with salsa.
Cooks' notes: We cool the potatoes before tossing them with the salsa so the herbs won't discolor. Salsa may be made 1 day ahead and chilled, covered.
Pat’s note: Sometimes I only let the potatoes cool down a couple of minutes, then toss with the salsa. Great potatoes.
Source: http://www.epicurious.com/recipes/food/views/103570
https://www.epicurious.com/recipes/food/views/103314
Rec: Kefta and Zucchini Kebabs (I use ground beef or chuck instead of lamb)
as I'm not a lamb fan. Haven’t tried the yogurt sauce, I usually use Evelyn’s tzatziki sauce instead.
Kefta and Zucchini Kebabs
With these distinctly Middle Eastern kebabs, the minty coolness of the yogurt sauce offsets the allspice, pepper, and cinnamon in some of the most succulent and juicy meatballs you have ever tasted.
For sauce
1 cup plain yogurt (preferably whole-milk)
2 tablespoons chopped fresh mint
1 teaspoon minced garlic
1/8 teaspoon salt
For zucchini
3 tablespoons fresh lemon juice
1 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon black pepper
1/3 cup olive oil
2 medium zucchini (1 1/4 lb total), cut crosswise into 1/2-inch-thick slices
For kefta (lamb meatballs)
2 slices firm white sandwich bread, torn into small pieces
1 small onion, finely chopped (about 1 cup)
1/4 cup loosely packed fresh parsley leaves
1/4 cup loosely packed fresh cilantro leaves
1 lb ground lamb (from shoulder)
1 teaspoon salt
1/2 teaspoon ground allspice
1/2 teaspoon cayenne
1/4 teaspoon cinnamon
1/4 teaspoon black pepper
1/3 cup pine nuts, toasted and finely chopped
Special equipment: 12 (10-inch) wooden skewers, soaked in cold water for 30 minutes
print a shopping list for this recipe
Make sauce: Stir together yogurt, mint, garlic, and salt in a small bowl and chill.
Prepare zucchini: Whisk together lemon juice, sugar, salt, pepper, and oil in a large bowl and stir in zucchini slices. Marinate at room temperature while making meatballs.
Make meatballs: Cover bread with water in a bowl and soak 10 minutes. Squeeze handfuls of bread to remove as much excess water as possible, then transfer to a bowl.
Pulse onion and herbs in a food processor until finely chopped, then add to bread along with lamb, salt, spices, and pine nuts. Mix with your hands until well blended. Form lamb mixture into 36 balls (1 scant tablespoon each).
Assemble and grill kebabs: Prepare grill for cooking over medium-hot charcoal (moderate heat for gas; see cooks' note below). Thread 6 meatballs 1/4 inch apart onto each of 6 skewers. Thread zucchini lengthwise onto remaining 6 skewers (5 slices per skewer), so cut sides are on the grill, leaving 1/4 inch between slices. Grill zucchini and lamb on oiled grill rack, turning over once, until golden and just cooked through, 4 to 6 minutes. Serve warm, with yogurt sauce.
Cooks' notes: Kebabs can be broiled on 2 large shallow baking pans 5 inches from heat, turning over once, until golden and just cooked through, 4 to 6 minutes.
Grilling procedure: Charcoal grill: Open vents on bottom of grill, then light charcoal. When charcoal turns grayish white (about 15 minutes from lighting), hold your hand 5 inches above grill rack to determine heat for charcoal as follows. Hot: when you can hold your hand there for 1 to 2 seconds; medium-hot: 3 to 4 seconds; low: 5 to 6 seconds.
Gas grill: preheat burners on high, covered, 10 minutes, then, if necessary, reduce to heat specified in recipe
Source: http://www.epicurious.com/recipes/food/views/233538
Pat’s notes: Delish! I use ground beef or ground chuck instead of lamb. Haven’t tried the yogurt sauce, I usually use Evelyn’s tzatziki sauce instead.
http://www.epicurious.com/recipes/food/views/233538
as I'm not a lamb fan. Haven’t tried the yogurt sauce, I usually use Evelyn’s tzatziki sauce instead.
Kefta and Zucchini Kebabs
With these distinctly Middle Eastern kebabs, the minty coolness of the yogurt sauce offsets the allspice, pepper, and cinnamon in some of the most succulent and juicy meatballs you have ever tasted.
For sauce
1 cup plain yogurt (preferably whole-milk)
2 tablespoons chopped fresh mint
1 teaspoon minced garlic
1/8 teaspoon salt
For zucchini
3 tablespoons fresh lemon juice
1 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon black pepper
1/3 cup olive oil
2 medium zucchini (1 1/4 lb total), cut crosswise into 1/2-inch-thick slices
For kefta (lamb meatballs)
2 slices firm white sandwich bread, torn into small pieces
1 small onion, finely chopped (about 1 cup)
1/4 cup loosely packed fresh parsley leaves
1/4 cup loosely packed fresh cilantro leaves
1 lb ground lamb (from shoulder)
1 teaspoon salt
1/2 teaspoon ground allspice
1/2 teaspoon cayenne
1/4 teaspoon cinnamon
1/4 teaspoon black pepper
1/3 cup pine nuts, toasted and finely chopped
Special equipment: 12 (10-inch) wooden skewers, soaked in cold water for 30 minutes
print a shopping list for this recipe
Make sauce: Stir together yogurt, mint, garlic, and salt in a small bowl and chill.
Prepare zucchini: Whisk together lemon juice, sugar, salt, pepper, and oil in a large bowl and stir in zucchini slices. Marinate at room temperature while making meatballs.
Make meatballs: Cover bread with water in a bowl and soak 10 minutes. Squeeze handfuls of bread to remove as much excess water as possible, then transfer to a bowl.
Pulse onion and herbs in a food processor until finely chopped, then add to bread along with lamb, salt, spices, and pine nuts. Mix with your hands until well blended. Form lamb mixture into 36 balls (1 scant tablespoon each).
Assemble and grill kebabs: Prepare grill for cooking over medium-hot charcoal (moderate heat for gas; see cooks' note below). Thread 6 meatballs 1/4 inch apart onto each of 6 skewers. Thread zucchini lengthwise onto remaining 6 skewers (5 slices per skewer), so cut sides are on the grill, leaving 1/4 inch between slices. Grill zucchini and lamb on oiled grill rack, turning over once, until golden and just cooked through, 4 to 6 minutes. Serve warm, with yogurt sauce.
Cooks' notes: Kebabs can be broiled on 2 large shallow baking pans 5 inches from heat, turning over once, until golden and just cooked through, 4 to 6 minutes.
Grilling procedure: Charcoal grill: Open vents on bottom of grill, then light charcoal. When charcoal turns grayish white (about 15 minutes from lighting), hold your hand 5 inches above grill rack to determine heat for charcoal as follows. Hot: when you can hold your hand there for 1 to 2 seconds; medium-hot: 3 to 4 seconds; low: 5 to 6 seconds.
Gas grill: preheat burners on high, covered, 10 minutes, then, if necessary, reduce to heat specified in recipe
Source: http://www.epicurious.com/recipes/food/views/233538
Pat’s notes: Delish! I use ground beef or ground chuck instead of lamb. Haven’t tried the yogurt sauce, I usually use Evelyn’s tzatziki sauce instead.
http://www.epicurious.com/recipes/food/views/233538
Like the subtle warmth cinnamon brings to this Rec: Turkey Chili with White Beans. I add garlic
and cilantro.
Turkey Chili with White Beans
1 tablespoon vegetable oil
2 medium onions, chopped
Pat’s addition: garlic
1 1/2 teaspoons dried oregano
1 1/2 teaspoons ground cumin
1 1/2 pounds lean ground turkey
1/4 cup chili powder
2 bay leaves
1 tablespoon unsweetened cocoa powder
1 1/2 teaspoons salt
1/4 teaspoon ground cinnamon
1 28-oz can whole tomatoes
3 cups beef stock or canned beef broth (Pat’s note: I use chicken broth)
1 8-ounce can tomato sauce
3 15-oz cans small white beans, rinsed, drained (or pinto, black or kidney beans)
Pat’s addition: chopped cilantro
Chopped red onion
Chopped fresh cilantro
Plain low-fat yogurt or light sour cream
optional: shredded cheese like cheddar or feta or a Mexican crumbly cheese
Heat oil in heavy large pot over medium heat. Add onions; sauté until light brown and tender, about 10 minutes. Add oregano and cumin; stir 1 minute. Increase heat to medium-high. Add turkey; stir until no longer pink, breaking up with back of spoon. Stir in chili powder, bay leaves, cocoa powder, salt and cinnamon. Add tomatoes with their juices, breaking up with back of spoon. Mix in stock and tomato sauce. Bring to boil. Reduce heat; simmer 45 minutes, stirring occasionally.
Add beans to chili and simmer until flavors blend, about 10 minutes longer. Discard bay leaves. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium-low heat before continuing.)
Ladle chili into bowls. Pass red onion, cilantro and yogurt separately.
Yield: Serves 8
Source: 2/97 Bon Appetit http://www.epicurious.com/recipes/food/views/3090
Epicurious note: If you have leftover chili, serve it over turkey or chicken franks the next day.
Pat’s note: I like to add garlic and cilantro and use chicken broth (vegetable broth works too). Usually use pinto and black beans.
http://www.epicurious.com/recipes/food/views/3090
and cilantro.
Turkey Chili with White Beans
1 tablespoon vegetable oil
2 medium onions, chopped
Pat’s addition: garlic
1 1/2 teaspoons dried oregano
1 1/2 teaspoons ground cumin
1 1/2 pounds lean ground turkey
1/4 cup chili powder
2 bay leaves
1 tablespoon unsweetened cocoa powder
1 1/2 teaspoons salt
1/4 teaspoon ground cinnamon
1 28-oz can whole tomatoes
3 cups beef stock or canned beef broth (Pat’s note: I use chicken broth)
1 8-ounce can tomato sauce
3 15-oz cans small white beans, rinsed, drained (or pinto, black or kidney beans)
Pat’s addition: chopped cilantro
Chopped red onion
Chopped fresh cilantro
Plain low-fat yogurt or light sour cream
optional: shredded cheese like cheddar or feta or a Mexican crumbly cheese
Heat oil in heavy large pot over medium heat. Add onions; sauté until light brown and tender, about 10 minutes. Add oregano and cumin; stir 1 minute. Increase heat to medium-high. Add turkey; stir until no longer pink, breaking up with back of spoon. Stir in chili powder, bay leaves, cocoa powder, salt and cinnamon. Add tomatoes with their juices, breaking up with back of spoon. Mix in stock and tomato sauce. Bring to boil. Reduce heat; simmer 45 minutes, stirring occasionally.
Add beans to chili and simmer until flavors blend, about 10 minutes longer. Discard bay leaves. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium-low heat before continuing.)
Ladle chili into bowls. Pass red onion, cilantro and yogurt separately.
Yield: Serves 8
Source: 2/97 Bon Appetit http://www.epicurious.com/recipes/food/views/3090
Epicurious note: If you have leftover chili, serve it over turkey or chicken franks the next day.
Pat’s note: I like to add garlic and cilantro and use chicken broth (vegetable broth works too). Usually use pinto and black beans.
http://www.epicurious.com/recipes/food/views/3090
Rec: Moroccan Spiced Chickpea Soup
Moroccan Spiced Chickpea Soup
Chickpeas seem to call out for Moroccan spices, so that's what they get here. I make this soup really chunky and hearty.
1/4 cup extra-virgin olive oil, plus more for garnish
1 large onion, medium diced
6 to 8 cloves garlic, pressed
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1 heaping teaspoon sweet paprika
1 (14.5-ounce) can chopped tomatoes
3 (15-ounce) cans chickpeas, drained and rinsed well
1 quart vegetable broth or reduced-sodium chicken broth
1 teaspoon sugar
Kosher salt
Freshly ground black pepper
1 (5-ounce) package pre-washed baby spinach
Heat olive oil in a large pot over medium-high heat. Add onion and garlic and saute until the onions begin to turn translucent; lower heat if browning starts to occur. Add spices and saute a minute or so. Add tomatoes, chickpeas, broth, and sugar. Season with a couple pinches of salt and 10 grinds fresh pepper. Stir well. Chickpeas should be just covered with liquid. If level is shy, add some water so the chickpeas are just covered. Bring to a simmer, then lower heat to low and gently simmer for 45 minutes. Remove soup from heat. Use a potato masher to mash up some of the chickpeas right in the pot. Stir in the spinach and let heat through until wilted, just a couple minutes. Season again, to taste, with salt and pepper.
Serve soup, drizzled lightly with extra-virgin olive oil, if desired.
Yield: 6 servings
Source: http://www.foodnetwork.com/recipes/dave-lieberman/moroccan-spiced-chickpea-soup-recipe/index.html
Pat’s note: Delicious. Can top with a dollop of yogurt.
http://www.foodnetwork.com/recipes/dave-lieberman/moroccan-spiced-chickpea-soup-recipe/index.html
Moroccan Spiced Chickpea Soup
Chickpeas seem to call out for Moroccan spices, so that's what they get here. I make this soup really chunky and hearty.
1/4 cup extra-virgin olive oil, plus more for garnish
1 large onion, medium diced
6 to 8 cloves garlic, pressed
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1 heaping teaspoon sweet paprika
1 (14.5-ounce) can chopped tomatoes
3 (15-ounce) cans chickpeas, drained and rinsed well
1 quart vegetable broth or reduced-sodium chicken broth
1 teaspoon sugar
Kosher salt
Freshly ground black pepper
1 (5-ounce) package pre-washed baby spinach
Heat olive oil in a large pot over medium-high heat. Add onion and garlic and saute until the onions begin to turn translucent; lower heat if browning starts to occur. Add spices and saute a minute or so. Add tomatoes, chickpeas, broth, and sugar. Season with a couple pinches of salt and 10 grinds fresh pepper. Stir well. Chickpeas should be just covered with liquid. If level is shy, add some water so the chickpeas are just covered. Bring to a simmer, then lower heat to low and gently simmer for 45 minutes. Remove soup from heat. Use a potato masher to mash up some of the chickpeas right in the pot. Stir in the spinach and let heat through until wilted, just a couple minutes. Season again, to taste, with salt and pepper.
Serve soup, drizzled lightly with extra-virgin olive oil, if desired.
Yield: 6 servings
Source: http://www.foodnetwork.com/recipes/dave-lieberman/moroccan-spiced-chickpea-soup-recipe/index.html
Pat’s note: Delicious. Can top with a dollop of yogurt.
http://www.foodnetwork.com/recipes/dave-lieberman/moroccan-spiced-chickpea-soup-recipe/index.html
B'stilla
B’stilla
2 T. oil
1 1/2 lb. onions
1 clove garlic
salt & pepper
6-8 strands saffron (or 1 t. turmeric)
1 1/2 t. ground ginger
4 t. ground cinnamon (use 2 t.)
1 medium chicken, about 3 lb.
1 1/4 c. very finely chopped parsley
1 2/3 c. peeled almonds
2-3 T. sugar
1 T. ground cinnamon (use 1 ½ T.)
juice of 1/2 lemon
7-8 large eggs
2 T. (1/4 stick) butter
1 lb. package filo
1 egg beaten
To Serve:
3-4 t. confectioner's sugar 3-4 t. ground cinnamon
1. Choose a casserole to hold the chicken & onions, no more than 1/2 full. Pour in oil to 1" depth & set over medium heat. Grate onion & add, stirring from time to time. Thinly slice garlic & add with the salt pepper, saffron, ginger & 1 t. cinnamon. Cut up chicken & add...(my note: no skin). Raise the heat a bit & cook for about 1 hour, turning the pieces occasionally.
2. Add the parsley. Cook for another 30 minutes or until meat falls easily from the bone.
3. Dry roast the almonds, grind them roughly & mix with sugar & the rest of the cinnamon. Set aside.
4. When chicken is cooked, remove with slotted spoon & set aside to cool. Strain the contents of the pan through a double layer of cheesecloth into a bowl. Reserve the liquid & return the parsley & onions to the pan. Add the lemon juice, & 6 or 7 eggs. Stir gently until they being to set. The whole mixture should have the texture of a puree. Set aside while you skin (if you did not before) & bone the chicken & cut into bite-sized pieces.
5. (My note: allow 45 minutes from this point) Melt butter & use some to grease your largest roasting pan. Put a piece of filo pastry lengthwise in the centre, moisten lightly all over with fingers dipped in reserved chicken stock, & set a second sheet of filo the same size on top. Moisten each sheet. Arrange more sheets radiating outwards like petals of a flower, with the inner end of each resting on the first 2 sheets & the outer end hanging over the edge of the pan. Overlap sheets until they are about 4 layers thick in all.
6. Pile the chicken pieces onto the filo in a tidy rectangle the same size as the first 2 sheets. Spread the parsley mixture on top. Cover with one sheet of filo. One by one, lift up the outer ends of the top layer of the overlapping filo sheets, fold each one over the rectangle & stick each one lightly in place by moistening with your fingers dipped into the beaten egg. Take car to keep the rectangle compact.
7. Add most of the rest of the melted butter to the almond mixture & check the balance of flavours: the almond, cinnamon & sugar should be distinct, without overwhelming each other. Correct the proportions if necessary. Spread this mixture on top of the now nearly completed pi & smooth it gently with your fingers. Place 2 more layers of filo on top, lengthwise, exactly like the first 2. Fold over & stick down the remaining outer sheets. Check that the filling is evenly crosswise over it & tuck underneath.
8. Preheat oven to 350. 9. Brush the pastilla with remaining melted butter & bake for 30 minutes or until golden brown. Let it cool a little, then decorate with alternating trails of confectioner's sugar & cinnamon.
Suzy Benghiat
B’stilla
2 T. oil
1 1/2 lb. onions
1 clove garlic
salt & pepper
6-8 strands saffron (or 1 t. turmeric)
1 1/2 t. ground ginger
4 t. ground cinnamon (use 2 t.)
1 medium chicken, about 3 lb.
1 1/4 c. very finely chopped parsley
1 2/3 c. peeled almonds
2-3 T. sugar
1 T. ground cinnamon (use 1 ½ T.)
juice of 1/2 lemon
7-8 large eggs
2 T. (1/4 stick) butter
1 lb. package filo
1 egg beaten
To Serve:
3-4 t. confectioner's sugar 3-4 t. ground cinnamon
1. Choose a casserole to hold the chicken & onions, no more than 1/2 full. Pour in oil to 1" depth & set over medium heat. Grate onion & add, stirring from time to time. Thinly slice garlic & add with the salt pepper, saffron, ginger & 1 t. cinnamon. Cut up chicken & add...(my note: no skin). Raise the heat a bit & cook for about 1 hour, turning the pieces occasionally.
2. Add the parsley. Cook for another 30 minutes or until meat falls easily from the bone.
3. Dry roast the almonds, grind them roughly & mix with sugar & the rest of the cinnamon. Set aside.
4. When chicken is cooked, remove with slotted spoon & set aside to cool. Strain the contents of the pan through a double layer of cheesecloth into a bowl. Reserve the liquid & return the parsley & onions to the pan. Add the lemon juice, & 6 or 7 eggs. Stir gently until they being to set. The whole mixture should have the texture of a puree. Set aside while you skin (if you did not before) & bone the chicken & cut into bite-sized pieces.
5. (My note: allow 45 minutes from this point) Melt butter & use some to grease your largest roasting pan. Put a piece of filo pastry lengthwise in the centre, moisten lightly all over with fingers dipped in reserved chicken stock, & set a second sheet of filo the same size on top. Moisten each sheet. Arrange more sheets radiating outwards like petals of a flower, with the inner end of each resting on the first 2 sheets & the outer end hanging over the edge of the pan. Overlap sheets until they are about 4 layers thick in all.
6. Pile the chicken pieces onto the filo in a tidy rectangle the same size as the first 2 sheets. Spread the parsley mixture on top. Cover with one sheet of filo. One by one, lift up the outer ends of the top layer of the overlapping filo sheets, fold each one over the rectangle & stick each one lightly in place by moistening with your fingers dipped into the beaten egg. Take car to keep the rectangle compact.
7. Add most of the rest of the melted butter to the almond mixture & check the balance of flavours: the almond, cinnamon & sugar should be distinct, without overwhelming each other. Correct the proportions if necessary. Spread this mixture on top of the now nearly completed pi & smooth it gently with your fingers. Place 2 more layers of filo on top, lengthwise, exactly like the first 2. Fold over & stick down the remaining outer sheets. Check that the filling is evenly crosswise over it & tuck underneath.
8. Preheat oven to 350. 9. Brush the pastilla with remaining melted butter & bake for 30 minutes or until golden brown. Let it cool a little, then decorate with alternating trails of confectioner's sugar & cinnamon.
Suzy Benghiat
Well, okay. This is an embarrassing recipe. Been making it since I was 10, about 200 years now.
My little friend's mom made it regularly for her family of 7 and I loved it. I met my friend about 50 years later; she recalled eating it and mentioned that none of the kids had the recipe, so I sent it to her.
It doesn't taste as good as I remember, but there was a lot more in play then. So if I make it now, I fiddle with it.
Brown 2 lb. ground beef (or less)
Cook together with
2 tins tomato soup
water as necessary
1 large onion
1/4 c. vinegar
2 cans kidney beans
2 T. Worcestershire
1 t. salt
1 t. paprika
4 t. cinnamon
1/2 t. chili powder (I use 2 t. chili molido)
So obviously this is an ancient 'recipe' and we would use a different process now.....adding onions to meat, etc. But it sure was good when I was a kid.
My little friend's mom made it regularly for her family of 7 and I loved it. I met my friend about 50 years later; she recalled eating it and mentioned that none of the kids had the recipe, so I sent it to her.
It doesn't taste as good as I remember, but there was a lot more in play then. So if I make it now, I fiddle with it.
Brown 2 lb. ground beef (or less)
Cook together with
2 tins tomato soup
water as necessary
1 large onion
1/4 c. vinegar
2 cans kidney beans
2 T. Worcestershire
1 t. salt
1 t. paprika
4 t. cinnamon
1/2 t. chili powder (I use 2 t. chili molido)
So obviously this is an ancient 'recipe' and we would use a different process now.....adding onions to meat, etc. But it sure was good when I was a kid.