Thursday, June 29, 2017

Moroccan Meatballs

Ingredients for 4-5 servings

For the saffron water:

½ teaspoon crumbled saffron strands
1 cup hot water

For the kefta:

¼ teaspoon cayenne
¼ teaspoon grated nutmeg
¾ teaspoon ground cinnamon, preferably Ceylon
1 pound lean ground lamb or beef
1 teaspoon ground coriander
1 teaspoon ground cumin, preferably Moroccan
2 tablespoons roughly chopped cilantro
2 tablespoons roughly chopped flat-leaf parsley
2 teaspoons sweet paprika
3 tablespoons crème fraîche or grated beef suet
Salt and freshly ground black pepper

For the sauce:

¼ cup saffron water
¼ teaspoon ground ginger
¼ teaspoon freshly ground black pepper, or to taste
½ cup hot water
½ teaspoon ground cumin, preferably Moroccan
½ teaspoon salt, or to taste
1 cup roughly chopped cilantro
1 medium red onion, grated
1 teaspoon sweet paprika
2 tablespoons fresh lemon juice
2 tablespoons unsalted butter
2 to 3 pinches cayenne
Pinch of ground turmeric


Make the saffron water

Toast the saffron strands in a warm, but not hot, skillet for just a minute or so. Crush again.

Soak the crushed, toasted saffron strands in the hot water and store in a small jar in the refrigerator for up to a week. Pour out ¼ cup saffron water for use in this recipe and reserve the remaining ¾ cup for another use (see LC Note above). For longer storage of the saffron water, quadruple the recipe quantities above, pour the saffron water into a plastic ice cube tray, and freeze into cubes. Once they are frozen, shake out the cubes and store in a freezer bag. Each cube will be equivalent to 2 tablespoons saffron water or a good pinch of dried saffron threads.

Make the kefta

Combine the ground lamb or beef, crème fraîche or beef suet, paprika, cumin, coriander, cinnamon, nutmeg, cayenne, salt and pepper, parsley and cilantro in a food processor and blend until a paste forms. Transfer to a bowl, cover, and refrigerate for at least 30 minute or until ready to cook. Shape the meat mixture into 24 olive-size balls and place on a plate. If you think you may not have seasoned the meatballs sufficiently with salt and pepper, pinch off a tiny bit of a meatball, sizzle it up in a skillet, and taste it. Season the meat mixture accordingly.

Make the sauce

Place an 11- or 12-inch tagine or cazuela or Dutch oven on a heat diffuser, if you have one, over medium-low heat. Add the grated onion, butter, saffron water, spices, salt, ¾ cup of the cilantro, and hot water. Slowly raise the heat and bring to a boil, then reduce the heat to medium-low, cover, and simmer gently to blend the flavors, about 10 minutes.

Add the kefta, or meatballs, to the sauce and poach, covered, for 30 minutes, turning them midway through the cooking.

Add the lemon juice to the sauce. Taste and correct the seasoning with salt and pepper. Transfer the hot pot to a wooden surface or a folded towel placed on a serving plate and garnish with the remaining ¼ cup cilantro. Spoon the kefta and sauce directly from the pot onto plates, with warm slices of toasted bread for mopping up the sauce.

Wednesday, June 28, 2017

Chicken In Creamy Mushroom Sauce

Ingredients for 4 servings

½x30g pack fresh tarragon leaves, picked and chopped
1 large onion, finely sliced
1 tbsp olive oil
2 garlic cloves, chopped
15g (½oz) butter
15g (½oz) dried wild mushrooms
4 chicken breasts, skin on
200g (7oz) fine green beans, trimmed, to serve
200g (7oz) half fat creme fraiche
200ml (1/3pt) hot chicken stock
250g (8oz) chestnut mushrooms, sliced
250g (8oz) steamed basmati and wild rice, to serve


In a small bowl, soak the dried mushrooms in boiling water for 15 minutes. Strain and save the liquid. Chop the mushrooms and set aside.

Meanwhile, heat the olive oil and butter in a large frying pan over a medium-high heat. Season the chicken on both sides and then fry for 5 minutes, skin side down. Turn the breasts over and fry for another 3-4 minutes. Remove from the pan and set aside.

Add the onion and fry for 3-4 minutes. Then mix in the chestnut mushrooms and fry for a further 3 minutes. Add the garlic and reserved chopped mushrooms and fry for 1 minute.

Pour in 100ml of the mushroom soaking liquid and the hot stock and two thirds of the chopped tarragon. Return the browned chicken pieces to the pan. Bring to the boil then turn down the heat and simmer for 10 minutes or until the chicken is cooked. Cut into the thickest part of the breast to check that the chicken is cooked through with no pink showing.

Stir in the crème fraîche and warm through but don’t boil. Scatter over the rest of the tarragon, and serve with green beans and steamed basmati and wild rice.

Tuesday, June 27, 2017

Paleo Salsa & Sweet Potato Chips

Ingredients for 8 servings


¼ teaspoon cumin
½ cup of fresh cilantro
½ red onion, chopped
1 garlic clove, peeled and chopped
1 jalapeno pepper, chopped
1 lime, juice of
1 teaspoon raw honey
1 teaspoon salt
1 (10 oz.) can of organic diced tomatoes with green chilies
1 (14.5 oz.) can of organic diced tomatoes

Sweet Potato Chips:

2 medium sized sweet potatoes, peeled and thinly sliced
2 tablespoons olive oil
2 teaspoons paprika
Salt, to taste



Open tomato cans and place tomatoes in food processor. Add in onion, jalapeno pepper, garlic and cilantro. Process until all ingredients are well combined.

Add in lime juice, honey, cumin and sea salt. Process until well incorporated and until desired salsa consistency is reached.

Add more salt and cumin if needed. Refrigerate for an hour or more before eating.

Sweet Potato Chips

Preheat oven to 375 degrees and arrange rack in the middle.

Cover two or three baking sheets (depending on their size and how many sweet potato chips you end up with) with parchment paper and set aside.

Place sweet potato slices in a zip lock bag and add oil. Close bag and shake well, making sure all chips get covered in oil.

Place sweet potato chips in a single layer on baking sheets and sprinkle paprika and sea salt evenly, to taste.

Bake one sheet at a time until your sweet potato chip edges curl up and get golden brown, around 10 minutes for each baking sheet.

Let chips cool down until they get a bit crispy.

Place your chips in a bowl and enjoy along with salsa.

Monday, June 26, 2017

Slow-Cooked Country Beef Stew

Ingredients for 10 servings

¼ cup all-purpose flour
½ cup water
1 cup frozen green peas
1 lb. baby carrots
1 ½ lbs. small red new potatoes
2 Beef flavored Bouillon Cubes
2 Tbsp. butter, melted
2 Tbsp. tomato paste
2 ½ lbs. boneless beef chuck steak or stew meat, cut into 1-inch cubes
8 ounces frozen pearl onions


Spray 6-quart slow cooker with no stick cooking spray.

Toss beef with flour. Add beef to slow cooker, then add butter and remaining ingredients. Cook on HIGH 5 to 6 hours or LOW 8 to 10 hours or until beef is tender.

Sunday, June 25, 2017

Coconut-Curry Carrot Salad

Ingredients for 4 servings

1/8 tsp. ground cayenne pepper
¼ tsp. salt
1/3 cup golden raisins
1/3 cup Hellmann’s® or Best Foods® Vegan Carefully Crafted Dressing and Sandwich Spread
1/3 cup lite coconut milk
1/3 cup sliced almonds, toasted
½ tsp. curry powder
1 lb. carrots, shredded
2 Tbsp. sweetened flaked coconut, toasted


Combine Hellmann’s® or Best Foods® Carefully Crafted Dressing and Sandwich Spread, coconut milk, curry powder, salt and pepper in large bowl.

Add remaining ingredients and toss to coat.

Saturday, June 24, 2017

Roast Pork With Tamarind Gravy

Ingredients for 12 servings

¼ tsp. ground cinnamon 
½ cup firmly packed dark brown sugar
1 cube chicken flavor bouillon 
1 Knorr® Garlic MiniCube(s), crumbled 
1 package (14 oz.) frozen tamarind pulp, thawed 
2 Knorr® Chipotle MiniCube(s), crumbled
3 -lb. boneless pork loin roast


Preheat oven to 450°F.

Place pork in a 13 x 9-inch baking pan. Rub pork with cube chicken flavor bouillon and roast for 30 minutes. Reduce oven temperature to 350°F and roast for an additional 30 minutes or until meat thermometer inserted in center reaches 150°F. Set aside and keep warm.

Meanwhile, bring tamarind to a boil in a medium skillet over high heat. Reduce heat and simmer about 5 minutes. Stir in cinnamon and brown sugar and simmer an additional 5 minutes, stirring occasionally. Remove from heat and stir in remaining ingredients. Serve sauce over sliced pork.

Friday, June 23, 2017

Beef Burritos

Ingredients for 4 servings

¼ cup chopped shallots or onions
1/3 cup shredded cheddar cheese
½ lb. lean ground beef
1 can (14.5 oz.) diced tomatoes , undrained
1 cup boiling water
1 Knorr® Chicken flavor Bouillon Cube(s), crumbled
1 Tbsp. vegetable oil
2 cups hot cooked rice
2 medium avocados, peeled and mashed
2 Tbsp. fresh lime juice
2 to 3 tsp. chili powder
3 cloves garlic, finely chopped
3 Tbsp. mayonnaise
4 burrito size flour tortillas, warmed


Combine avocados, mayonnaise and lime juice in small bowl. Cover and set aside.

Heat oil in large skillet and brown ground beef over medium-high heat, stirring occasionally, about 6 minutes. Stir in shallots, garlic and chili powder and cook over medium heat, stirring occasionally, 2 minutes.

Pour boiling water over Knorr® Chicken flavor Bouillon Cube; stir until dissolved. Pour chicken broth and tomatoes into ground beef mixture. Bring to a boil over high heat. Reduce heat to low and simmer, stirring occasionally, until thickened, about 15 minutes.

Spread tortillas with some of the avocado mixture; top with hot rice, ground beef mixture, then cheese. Roll up and serve with remaining avocado mixture and, if desired, salsa.

Fooding Guide

The passion for experiment in the kitchen. The fooding is the union of preparation techniques of aliments to get the consume of them for the people. In the Fooding Guide you can to find many recipes for all ocassions. Cuisine and culinary for all of us.


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