Merlot Wine

So, who instanced wine as one of the most civilized things in the world? Intellects think of it as an energy drink, mademoiselles hold it with a tinge of sophistication, and wine connoisseurs adorn their cellars with an expensive wine collection that is worth killing for. Merlot (pronounced as Mare-low) wine is one such wine that has enjoyed a burst of popularity in recent years, for the simple reason that, even though it is earlier maturing, it exhibits aromas and flavors like most of the ideal wines available today. Merlot is a red wine grape that is brought into use for not only blending grapes, but also for making varietal wines. It ripens earlier in cool climates, and prefers a warm growing environment. As an accompaniment to beef and lamb delicacies, Merlot wine is one type of wine that creates a beautiful French aura, adding life to those special moments. More on this variant of wine follows below.

Merlot Wine: Characteristics

For the reason that Merlot is fleshy and supple, it makes an excellent blending component. Merlot is one grape variety that is not appropriate for long aging, and hence, wine made from Merlot grapes has been used as a blending wine for many purposes. Prominently, it is used to mix with different types of wines such as Cabernet in the French Bordeaux wines, thereby, adding that mellowness to them. Unlike other red wines, Merlot red wine isn't too harsh on the tongue, and possesses comparatively lesser tanning than Cabernet. It is due to this fact that it can be drunk before it ages. It's known for flavors of plum, violets, black cherries, and orange, and thus, makes a perfect match for not-so-heavy delicacies.

Astonishing as it may sound, Merlot wines are the second most popular red wines in the world, and if you're a newbie to the world of wine-drinking, this variant of wine welcomes you with arms wine... I mean, wide open. Funnily, it is so good when it comes to taste, that you'll have a hard time finding a bad Merlot wine. While Merlot red wines have gained as much as nine-hundred-percent popularity in recent years, white Merlot wines are equally prominent in France and the US, and is often considered as the best white wine for the reason that they are a perfect accompaniment to picnics and barbecues. Have a chilled sip of white Merlot wines with seafood, and you'll end up drowning into the sweet cherry and raspberry aroma.

Number of Calories

Keeping a count of calories in Merlot wine consumed glass by glass could help you manage a lot of weight issues! Research shows that a 3.5 oz glass of Merlot wine contains 83 calories. With the entire world seeming to diet these days, calories in this wine could be a concern for you. Note that, white Merlot wine contains lesser calories than the red one, but every individual who drinks wine is aware of the health benefits of red wine. Hence, it is on you to decide which wine suits your likings. What follows below is a list of the best Merlot wine brands you can pick up from the market. Take a look:

• Bridgeview 2011 Merlot
• Veramonte Merlot
• Ernest and Julio Gallo's Merlot
• Pepper Bridge: 2001 Walla Walla Valley Merlot
• Fortant White Merlot 2002
• Chateau Ste. Michelle 2001
• Duckhorn Vineyards 2002

Merlot wines are one of the tastiest wines you'll find. Beginners in wine-drinking would find this type of wine as one of those drinks that gets in smoothly and tastes extremely sweet. The world's famous Merlots hail from the US, France and California, putting forth a rich aroma and fruity flavor to wine lovers. Merlot wines are worth trying at least once, if you're yet to taste the amazing flavor of dark plums and black cherries.

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Chicken Hashweh with Vegetable Stuffing Recipe

Photo: Chicken Hashweh with Vegetable Stuffing Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Chicken Hashweh with Vegetable Stuffing Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Chicken Hashweh with Vegetable Stuffing.

Excerpt from The Lebanese Kitchen (Phaidon, November 2012) by Salma Hage 
The Lebanese Kitchen brings together more than 500 recipes, ranging from light, tempting mezes to rich and hearty main courses.

On the shores of the eastern Mediterranean and a gateway to the Middle East, the food of Lebanon blends textures, colours, scents and flavours from both, and has long been regarded as one of the most refined cuisines in the Middle East.

Salma Hage (b. 1942), a Lebanese housewife from Mazarat Tiffah (Apple Hamlet) in the mountains of the Kadisha Valley in north Lebanon, has over 50 years experience of family cooking. She learned to cook from her mother, mother-in-law and sisters-in-law, and, having helped bring up her nine brothers and two sisters, would often cook for the whole family. She has also spent many years working as a cook.   

Preparation time: 30 minutes, plus resting time
Cooking time: 2 hours
Serves 4-6

Ingredients 

3 ¼ lb chicken
1 tablespoon olive oil, plus extra for brushing
1 small onion, finely chopped
1 teaspoon, seven spices seasoning
1 ¼ cups instant rice, rinsed in boiling water and soaked in boiling water for 10 minutes
2 teaspoons ground cumin
½ teaspoon ground cinnamon
11 oz canned sweet corn kernels, drained
1 teaspoon salt
½ teaspoon pepper
¾ cup pine nuts, toasted
1 bunch of fresh parsley, chopped 

Method 

Remove the wings from the chicken and discard, or freeze for making stock. Carefully separate the skin from the breast of the chicken with your fingers to make a pocket.

Heat the oil in a skillet or frying pan, add the onion and seven spices seasoning, and cook over low heat, stirring occasionally, for 7-8 minutes until softened and lightly coloured.

Drain the rice and stir into the pan, then add cumin, cinnamon, and sweet corn. Season with the salt and pepper and cook for another 5 minutes. Pour in 1 ¾ cups boiling water to cover and bring back to a boil over medium heat. Reduce the heat, cover, and simmer, stirring occasionally, for 20 minutes until the liquid has been absorbed and the rice is nearly tender. Stir in the toasted pine nuts and parsley. Remove the pan from the heat and let cool. To speed this up, you can place the pan in a bowl of ice water.

Preheat the oven to 400°F. Fill the chicken’s cavity, neck, and pocket in between the skin and breast with the rice mixture, being careful not to tear the skin. Use a trussing needle and thread to sew the skin and breast together and underneath the chicken.

Rub the chicken with oil, season with salt and pepper, put it into a roasting pan, and cover tightly with foil. Roast for 1 ½ hours, then remove the foil and continue to cook for another 30 minutes until the skin is golden brown and crisp. Remove from the oven and let rest for 10 minutes before carving and serving. 

More from the Lebanese Recipes Kitchen: 
 
Chicken Mandy
Chicken Ablama 
Chicken & Couscous One-pot 
Jawaneh (Grilled Chicken Wings With Lemon and Garlic 
Frikeh with chicken 
Garlic and yogurt marinated chicken

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Raspberries Nutrition

Never adequate in supply, but always high in demand, the sweet-tarty raspberries belong to the genus Rubus. The edible fruit of trailing shrubs, raspberries have a high commercial value, not only for their taste and flavor, but for their nutrition value too. New cultivars are being introduced at regular intervals to increase yield; quantity and quality, as well as to make the plants more pest resistant, and more strongly upright, which does not needing staking.

Nutritional Value of Raspberries

Following is a table, values of which could vary depending upon the way and form (fresh, dried or frozen) it's consumed. The table is for one cup of fresh raspberries, equivalent to 123g.

Nutrient	Nutritional Value
Calories	64.0 calories
Protein	1.5 g
Calcium	30.7 mg
Potassium	186 mg
Magnesium	27.1 mg
Phosphorous	35.7 mg
Sodium	1.2 mg
Folate	25.8 mcg
Carbohydrates	14.7 g
Dietary Fiber	8.0 g
Total Fat	0.8 g

Associated Health Benefits

The tiny raspberry has a structured hollow around which there is a collection of smaller seed-containing fruits, called drupelets. A singular fruit mostly found growing in clusters packs quite a bit nutrition that promotes health and well-being.

Antioxidants: Like other berries, raspberries too contain a naturally occurring antioxidant substance called ellagic acid, which belongs to the family of phytonutrients called tannins that helps in prevention of unwanted damage to cell membranes and other structures by inhibiting the growth and neutralizing harmful effects of the free radicals.

Inhibiting Bacteria Growth: Raspberries also contain flavonoids such as quercetin, kaempferol, two cyanidin-containing molecules, etc that have been proven to prevent overgrowth of certain bacteria and fungi in the body responsible for infection.

Cancer Protection: Although still under research, it is believed that the antioxidants in them have cancer inhibiting properties. Regular raspberries consumption can reduce the incidence of proliferation of cancer cells and formation of tumors in various parts of the body.

Age-related Macular Degeneration: Add raspberries to your breakfast cereals or whip with a smoothie to keep at bay risk of age-related macular degeneration (ARMD). ARMD is the primary cause of vision loss in older adults, although eating raspberries may not stop the degeneration, it can definitely help to slower it down.

Heart Healthy: Anthocyanins, antioxidants and salicylic acid reduce the risk of heart disease and may slow down atherosclerosis. Atherosclerosis, hardening of the arteries is seen as a major cause for heart related conditions and also increases the risk of high cholesterol.

Vitamins and Minerals: Raspberries has a good amount of vitamin C and manganese, antioxidant nutrients that protect the body's tissue from oxygen-related damage. They are high on dietary fiber as well, making them a fruit for optimal health. Low on sodium and calories make raspberries an excellent dietary inclusion for weight loss programs.

Raspberries can be enjoyed without worrying about its sweetness, no matter how many one eats, it will have a minimal impact on blood sugar levels. Go ahead and enjoy this nature's bounty to promote optimal wellness.

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Indian Barbeque Sauce Recipe

Weeknight Meal Boredom

Everyone knows that cooking can be time-consuming, and for those of us with full-time jobs and other obligations to attend to, weeknight meals tend to be quick, easy affairs that don't leave room for a whole lot of creativity. Many people get into an eating routine during the week, making a few simple meals over and over again because they're fast and familiar. Eventually, though, it's understandable to get bored with eating spaghetti for dinner every single week. If this describes you, it may be time to branch out in your weeknight cooking. Rest assured, it's quite possible to spice up your weeknight meals without adding hours onto your cooking and planning time, and it only takes one word: sauces.

Saucy Cooking

Learning how to make a wide variety of sauces can be a big help when it comes to beating the boredom of those regular meals. In many cases, you can continue to cook the same staple foods, whether it's meat, potatoes, pasta, or something else. By adding variety to the sauces you use in these meals, you can arrive at an almost infinite variety of dishes for weeknights. The best thing about changing up the sauces is that it doesn't take any extra time at all, especially in cases where you would make a quick sauce or gravy anyway.

Start With the Basics

The art of making sauces can take a little practice to get just right, and reading about the basic sauce varieties can pay off by helping you understand the basic foundations behind any sauce. Once you have these basics down, you can vary the ingredients and flavors easily. A white sauce or gravy for mashed potatoes can be a rosemary sauce one night, a spicy red pepper sauce another night, or an exotically spiced Indian-style sauce on another occasion. Instead of the same old gravy, you have many different exciting flavor combinations to add variety to your diet.

Indian Barbeque Sauce Recipe

Here's an easy sauce that anyone can make in only a few minutes, but that adds an exciting flavor that pairs well with many different dishes. Modeled after barbecue sauce with an Indian flavor inspiration, this sauce goes well with vegetables like cauliflower, red or white meats, potatoes, or corn; just about anything you would use a steak or barbecue sauce with is a good match for this Indian barbecue sauce.

The liquid base for the sauce can be water or broth. To each cup of liquid, add about 1/4 of a cup of tomato paste. Alternatively, you can use tomato puree without the liquid base. Stir, bringing the mix to a simmer, and then add the spices: cumin, powdered ginger, and powdered garlic. For one cup of liquid, about 1 tablespoon of cumin, 1 teaspoon of ginger, and 1 teaspoon of garlic are needed. If you have a little more time, you can use equivalent amounts of fresh ginger and garlic. Simmer for a moment to combine, and then add enough honey or sugar to cut the bitterness of the tomato paste. Make sure to taste the sauce as you go to test the flavor. Finally, as the finishing touch, add soy sauce to taste (usually around 1 tablespoon). Voila! An Indian barbecue sauce that tastes like it took much longer than 5 minutes.

Change is Good

As with any sauce, this recipe can be altered to your liking, so go ahead and experiment, adding or removing things for variety and to suit your own personal preferences. Just a few recipes like this, and before long you will feel like you never eat the same meal twice, even on busy weeknights.

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Fish Couscous with Onion T'faya Recipe

Photo: Fish Couscous with Onion T'faya Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Fish Couscous with Onion T'faya Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Fish Couscous with Onion T'faya.

T'fayas, special-occasion dishes served all along Morocco's Atlantic coast, are known for their thick, sweet and heavily spiced sauces. This one gets a pleasant layer of sweetness from raisins and a touch of sugar, which marries perfectly with halibut.

8 servings

Active Time: 1 hour

Total Time: 1 hour

Ingredients

1/2 cup raisins
4 tablespoons extra-virgin olive oil, divided
2 tablespoons butter
8 saffron threads, (see Ingredient Note)
2 teaspoons salt
1 teaspoon ground ginger
1 teaspoon ground turmeric
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly ground pepper
3 large onions, (2-2 1/2 pounds), very thinly sliced
1 tablespoon sugar
2 1/3 cups reduced-sodium chicken broth, fish broth or vegetable broth, divided
2 1/2 pounds Pacific halibut, or other firm white fish, skinned and cut into 2-inch wide pieces
Freshly ground pepper, to taste
1 tablespoon canola oil
1/2 cup sliced or slivered almonds
1 cup whole-wheat couscous

Preparation

Place raisins in a small bowl and cover with warm water; let soak for 10 minutes. Drain.
Crush saffron and salt together in a mortar and pestle until a coarse powder forms. (Alternatively, place saffron and salt on a cutting board and use the flat side of a chef’s knife to grind into a coarse powder.) Combine with ginger, turmeric, allspice, nutmeg, cinnamon and pepper in a small bowl.
 
Heat 2 tablespoons olive oil and butter in a Dutch oven over medium heat. Add the spice mixture and cook, stirring, until the mixture starts to foam. Add onions, sugar and the plumped raisins. Cook, stirring occasionally, until the onions turn light brown, 20 to 25 minutes. Add 1 cup broth and nestle fish into the onion mixture. Cover and cook until the fish is flaky, 8 to 10 minutes. Remove from the heat and season with pepper. Cover and set aside.
 
Meanwhile, heat canola oil in a small skillet over medium-high heat. Add almonds and cook, stirring, until just beginning to turn golden, about 1 minute. Drain on paper towels.
 
Bring the remaining 1 1/3 cups broth and the remaining 2 tablespoons olive oil to a boil in a small saucepan. Add couscous in a stream. Stir once. Cover, remove from the heat and let stand for 5 minutes. Fluff with a fork.
 
To serve, mound the couscous on a shallow platter. Top with the fish and onion t’faya and sprinkle the almonds on top.

Tips & Notes

Ingredient note: The dried stigma from Crocus sativus, saffron adds flavor and golden color to a variety of Middle Eastern, African and European foods. Find it in the spice section of supermarkets, gourmet shops and at tienda.com. It will keep in an airtight container for several years.

Nutrition

Per serving: 464 calories; 18 g fat ( 4 g sat , 9 g mono ); 54 mg cholesterol; 39 g carbohydrates; 37 g protein; 6 g fiber; 702 mg sodium; 839 mg potassium.

Nutrition Bonus: Magnesium (36% daily value), Potassium (24% dv).

Carbohydrate Servings: 2

Exchanges: 1 1/2 starch, 1 vegetable, 1/2 fruit, 4 lean meat, 2 fat

From EatingWell: September/October 2008

More from the Lebanese Recipes Kitchen: 
 
Spicy Fish Lebanese Style
Samaki Harra (Lebanese Chilli Fish) 
Mediterranean fish stew 
Fish Kibbeh 
Siyadiyeh (Siyadiya) 
Fried Fish (SAMAK MAQLI)

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Okra & Chickpea Tagine Recipe

Photo: Okra & Chickpea Tagine Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Okra & Chickpea Tagine Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Okra & Chickpea Tagine.

This quick and easy okra and chickpea stew is full of Moroccan flavors. The name “tagine” refers to the two-part, cone-shaped casserole dish in which countless slow-cooked Moroccan dishes are prepared. You don't need to prepare this in a tagine dish—it works well in a large saucepan—but if you have one, here's a chance to use it.

6 servings

Active Time: 50 minutes

Total Time: 50 minutes

 Ingredients

1 pound fresh or frozen okra, stem ends trimmed, cut into 1/2-inch pieces
10 sprigs fresh cilantro, plus more leaves for garnish
2 tablespoons extra-virgin olive oil
1 red bell pepper, finely diced
1 medium onion, finely diced
3 cloves garlic, minced
1/2 teaspoon ground ginger
1/2 teaspoon freshly ground pepper
3 plum tomatoes, diced, or 1 cup drained canned diced tomatoes
1/2 cup vegetable broth, or reduced-sodium chicken broth
3/4 teaspoon ground cumin
1 15-ounce can chickpeas, rinsed
3/4 teaspoon salt
1 teaspoon harissa, (see Ingredient Note) or hot sauce, or to taste

Preparation

Place a large bowl of ice water next to the stove. Bring a large saucepan of water to a boil. Add okra and cook for 2 minutes. Transfer the okra with a slotted spoon to the ice water. Drain.
 
Tie cilantro sprigs together with kitchen string.
 
Heat oil in a tagine dish set over a heat diffuser or a large saucepan over medium-high heat. Add bell pepper. Cook, stirring, until soft, 2 to 5 minutes. Transfer to a bowl with a slotted spoon.
 
Add onion, garlic, ginger and pepper to the pan. Cook, stirring, until the onion is soft, 3 to 6 minutes. Mix in tomatoes, broth, cumin, the okra, cilantro sprigs and half the bell pepper. Reduce heat to medium; partially cover. Cook, stirring occasionally, until the okra is soft, 10 to 15 minutes. Stir in chickpeas and salt; cook for 4 minutes. Remove from the heat; discard the cilantro sprigs. Stir in harissa (or hot sauce). Serve sprinkled with the remaining bell pepper and cilantro leaves, if desired.

Tips & Notes

Make Ahead Tip: Equipment: Kitchen string

Ingredient note: Harissa is a fiery Tunisian chile paste commonly used in North African cooking. Find it at specialty-food stores, mustaphas.com or amazon.com. Harissa in a tube will be much hotter than that in a jar. You can substitute Chinese or Thai chile-garlic sauce for it.

Nutrition

Per serving: 136 calories; 6 g fat ( 1 g sat , 4 g mono ); 0 mg cholesterol; 20 g carbohydrates; 0 g added sugars; 5 g protein; 7 g fiber; 443 mg sodium; 389 mg potassium.

Nutrition Bonus: Vitamin C (80% daily value), Vitamin A (25% dv), Folate (20% dv).

Carbohydrate Servings: 1

Exchanges: 1/2 starch, 2 vegetable, 1 fat

From EatingWell: September/October 2008  

More from the Lebanese Recipes Kitchen:
 
Okra Stew (YAKHNIT BAAMIEH)
Cold Okra Salad 
Bemieh bi Zayt (Okra in Oil) 
Okra with Tomato 
Lamb with chickpea and almond rice 
Chicken & chickpea tabouli salad

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Slow-Cooker Moroccan Lentil Soup Recipe

Photo: Slow-Cooker Moroccan Lentil Soup Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Slow-Cooker Moroccan Lentil Soup Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Slow-Cooker Moroccan Lentil Soup.

Like most soups, this Moroccan lentil soup recipe gets better with time as the complex seasonings have time to develop. Make it a day ahead if you can—this easy slow cooker/crock pot recipe variation makes it a cinch to get the soup cooking while you do other things.

12 servings, about 1 1/4 cups each

Active Time: 30 minutes

Total Time: 4 1/2-5 1/2 hours on High or 8 1/2 to 10 1/2 hours on Low

Ingredients

2 cups chopped onions
2 cups chopped carrots
4 cloves garlic, minced
2 teaspoons extra-virgin olive oil
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
1/4 teaspoon ground cinnamon
1/4 teaspoon ground pepper
6 cups vegetable broth or reduced-sodium chicken broth
2 cups water
3 cups chopped cauliflower
1 3/4 cups lentils
1 28-ounce can diced tomatoes
2 tablespoons tomato paste
4 cups chopped fresh spinach or one 10-ounce package frozen chopped spinach, thawed
1/2 cup chopped fresh cilantro
2 tablespoons lemon juice

Preparation

Combine onions, carrots, garlic, oil, cumin, coriander, turmeric, cinnamon and pepper in a 5- to 6-quart slow cooker. Add broth, water, cauliflower, lentils, tomatoes and tomato paste and stir until well combined.
 
Cover and cook until the lentils are tender, 4 to 5 hours on High or 8 to 10 hours on Low.
 
During the last 30 minutes of cooking, stir in spinach. Just before serving, stir in cilantro and lemon juice.

Tips & Notes

Make Ahead Tip: Stir in spinach (Step 3), cover and refrigerate for up to 3 days or freeze for up to 6 months. Stir in cilantro and lemon juice just before serving. Equipment: 5- to 6-quart slow cooker

Nutrition

Per serving: 152 calories; 1 g fat ( 0 g sat , 1 g mono ); 0 mg cholesterol; 28 g carbohydrates; 0 g added sugars; 9 g protein; 9 g fiber; 618 mg sodium; 681 mg potassium.

Nutrition Bonus: Vitamin A (96% daily value), Folate (47% dv), Vitamin C (42% dv), Iron (23% dv), Potassium (20% dv).

Exchanges: 1 starch, 2 vegetable, 1/2 lean meat

From EatingWell: January/February 2013  

More from the Lebanese Recipes Kitchen:

Lentil and Green Collard Soup
Adas bil Hamod (Lebanese Lentil Lemon Soup)
Light Lentil Soup with Minced Beef
Lebanese Lentil Soup Recipe 
Lemon, lentil and spinach soup 
Middle Eastern-style lentil & spinach soup

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Steak Dinner Recipes

With the arrival of spring, grilled and barbecue recipes have become a basic item in the food menu. One of such delectable alternatives is making steak fries and grilled steaks. Being prepared after cutting perpendicularly to the muscle fibers, the tenderness and flavor of steak cuts are unquestionable. However, there are different types of steaks depending upon the portion, from which the meat pieces are extracted. In case of tough steaks, they are prepared by broiling or slow cooking.

According to individual preference, steaks can be prepared in a number of ways. No doubt, excellent ways to cook them are pan frying and grilling. But, you can try out other methods to suit your taste buds. Perfectly cooked steak dishes are ideal for serving in lunch and dinner. They also make a great appetizer for parties and special occasions. Whether you want to make easy steak dinner for two or for a party, this article will provide you tips to make the best tasting steak dishes.

Easy to Make Steak Dinner Recipes

Steak Dinner for Two

Ingredients

• 2 boneless steaks (1 - 1 inch thick)
• 1 tablespoon vegetable oil
• Salt and fresh ground pepper to taste

Directions for Preparation

Prepare steaks by rubbing with salt and pepper on all sides. Keep this aside for 15 minutes to let the ingredients penetrate deep into the meat pieces. Heat a thick cast iron skillet over medium heat. When it's hot enough, pour vegetable oil. Then add steaks in the pan and cover it with a splatter screen. Cook steaks for 5 minutes per side and turn. If you prefer rare meat taste, continue cooking for 3 minutes per side. Likewise, consider cooking 4 minutes per side for medium rare and 5 minutes per side for medium taste. This pan fried steak recipe serve best with flavored butter, sour cream or a spicy dip sauce.

Easy Steak Dinner

Ingredients

• 4 pounds beef top sirloin steaks
• 1 ounce steak spice seasoning mix
• cup vegetable oil

Directions for Preparation

In a large shallow dish, put oil and seasoning spice. Stir well and place steaks. Rub the oil and spice mixture over the steaks (from all sides). If time permits, cover dish and marinade in the refrigerator for 30 minutes. Remove marinated steaks from the refrigerator and allow to stand at room temperature for 10 minutes. Meanwhile start and preheat outdoor grill to a high heat. Prepare the grill grate by applying oil lightly. Then, grill steaks until you get the desired doneness (rare or medium rare). Know more on easy to make steak marinades.

Steak Dinner with Red Potatoes

Ingredients

• 1 - 1 pounds flank steak
• 1 pounds red potatoes (pierced several times)
• cup sour cream
• 3 teaspoons fresh lemon juice
• 2 tablespoons finely chopped fresh chives
• 15-ounce bag arugula
• tablespoon olive oil
• 1 teaspoon kosher salt

Directions for Preparation

Preheat oven to a high heat. First work on the potatoes, after piercing several times, arrange them in a microwave safe plate and bake at a high temperature setting for about 12 minutes. By the meantime, season steaks with teaspoon pepper and teaspoon salt. Rub pepper and salt with fingers to evenly coat the meat. Place a thick oven-proof pan over medium heat and add oil. When it is hot, cook steaks for exactly 1 minute per side. Now, bake these partly cooked meat pieces in the oven for about 6 - 8 minutes or until they are done.

Remove baked steaks from oven, place in a chopping board and prepare slices. In a mixing bowl, combine together sour cream, fresh lemon juice, chives, 2 tablespoons water and salt. Place sliced steaks in platters. Also, divide potatoes and arugula, and add each portion in the individual plates. Drizzle the baked meat with sour cream mixture, garnish with salt, pepper and chives. With this preparatory steps, your yummy steak recipe is ready for serving.

So, these are some easy steak dinner recipes that will definitely make your ordinary meal into a special treat. Serve them in small portions with plenty of greens on the side. This way, you can still enjoy steak recipes without worrying much about the calories.

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Khalta Rice Recipe

Photo: Khalta Rice Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Khalta Rice Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Khalta Rice. 

Serves: 6 persons
Difficulty: Easy
Cost: Cheap

Preparation time :     25 minutes
Cooking time :     35 minutes

Ingredients

3 tablespoons vegetable oil

1 large onion or 200 g, cut into slices

2 cloves garlic, crushed

500 g lamb liver, cut into small cubes

2 tablespoons raisins

¼ cup roasted almonds or 50 g, peeled

1 teaspoon ground cinnamon

3 cubes MAGGI® Chicken Bouillon

2½ cups egyptian rice or 500 g, washed and drained

4½ cups water or 1125 ml

Preparation

Heat the vegetable oil in a large saucepan, add and cook onions over medium heat for 6-7 minutes or until they become brown in color. Add garlic and lamb liver. Cook with occasional stirring for another 5 minutes or until liver is cooked.

Add the raisins, peeled fried almond, cinnamon powder, MAGGI® Chicken Bouillon cubes and rice. Stir for 1 minute then add the water and bring to boil with occasional stirring then reduce the heat, cover and simmer over low heat for 20-25 minutes or until rice is cooked.

Cooking tips :     Before peeling the almonds; soak the almonds in boiled water for 2 minutes. That will make the skin peel off easier and faster.

Nutritional Information

Energy :     541.00 Kcal
Protein :     25.00 g
Carbohydrate :     76.00 g
Fats :     15.00 g 

From Nestly Family

More from the Lebanese Recipes Kitchen: 
  
Layered Pomfret & Rice ( Kuwaiti style 
Lamb Steaks with Moroccan Spiced Rice 
Lebanese rice with mince 
Lebanese Lamb Meatball and Rice Soup 
Lamb with chickpea and almond rice 
Roasted Chicken with Oriental Rice 

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Cornbread Dressing Recipes

There are various ways of preparing cornbread dressings. But most of the recipes contain a few basic ingredients like cornbread crumbs, eggs and butter. The other ingredients vary as per choice. The following are some homemade cornbread dressing recipes which are not only tasty but also easy to make. So note down every one of these recipes, and get ready to entice your taste buds!

Classic Cornbread Dressing

Ingredients

• cup finely chopped fresh sage
• 1 large bunch celery, diced (3 cups)
• 1 cup all-purpose flour
• 3 cups white cornmeal
• 1 tbs pepper
• 1 tsp salt
• 1 cup butter or margarine, divided
• 1 tsp baking soda
• 7 large eggs, divided
• 3 cups buttermilk
• 3 cups soft breadcrumbs
• 2 medium onions, diced (2 cups)
• 2 tbs sugar
• 2 tsp baking powder
• 6 (10 ounce) cans condensed chicken broth, undiluted

Process

Firstly, add cup butter to a 13 9 inch pan and heat in oven for 4 minutes at 425 degrees F. Meanwhile, mix cornmeal, salt, flour, sugar, baking soda and baking powder together. When well mixed, add in 3 eggs along with buttermilk. Blend well, see to it that no lumps are formed. Now pour the butter into the batter and stir until well blended. Pour this batter into the pan. Bake for about 30 minutes at 425 degrees F. Let cool. Meanwhile, crumble cornbread and then add breadcrumbs, set aside. Melt the remaining butter in a pan over medium heat. Add celery and onions, saut for a minute and then add sage, saut for additional one minute. Now add the remaining eggs, veggies, pepper and chicken broth to the cornbread mixture. Mix well and then pour into a lightly anointed 13 9 inch baking dish and a lightly greased 8 inch square baking dish. Cover and chill for at least 8 hours. After the required time, bake uncovered for 35 to 40 minutes at 375 degrees F.

Cornbread Dressing with Boiled Eggs

Ingredients

• cup onion, chopped
• 2 eggs, boiled and chopped
• cup butter
• 4 (14 ounce) cans chicken broth
• 1 tsp sage
• 2 eggs, beaten
• 6 cups cornbread, crumbled
• tsp black pepper
• cup celery, chopped
• 2-4 cups herb stuffing mix

Process

Preheat the oven to 450 degrees F and also anoint a 13 9 2 inch baking dish. Take a small skillet and melt butter in it. As the butter melts, add onion and celery, saut until onion becomes tender, for about 3 minutes, set aside. In a large mixing bowl, mix bread, onions, celery, sage, black pepper and cornbread. Add beaten eggs and chicken broth to the cornbread mixture, blend well. Now add in chopped boiled eggs, blend well and pour into the prepared baking dish. Bake in the preheated oven for 30 minutes, until golden brown.

Recipe for Crock Pot Cornbread Dressing

Ingredients

• cup onion, chopped
• 2 eggs, boiled and chopped
• cup butter
• 4 (14 ounce) cans chicken broth
• 1 tsp sage
• 2 eggs, beaten
• 6 cups cornbread, crumbled
• tsp black pepper
• cup celery, chopped
• 2-4 cups herb stuffing mix

Process

Take a medium-sized skillet and melt butter in it. As the butter melts, saut celery and onion in it, set aside. Now take a large bowl and add crumbled corn bread in it. In another small bowl, add seasonings, mix well and sprinkle over crumbled corn bread. Add onion mixture, eggs and broth to the corn bread mixture, if you like moist dressing add more broth. Spoon this mixture into the crock pot, cover it and then set on high for about 1 hour. After an hour, reduce the heat and cook for 2 more hours. Serve when done. This is one of the easiest crock pot cornbread dressing recipes.

These were some of the easy recipes for cornbread dressing. If you are wondering what is the gluten free cornbread dressing recipe, it simply consists of gluten free cornbread. So make, or buy gluten free bread and top it up with any of the dressing recipes mentioned above!

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Omelette With Zucchini Recipe

Photo: Omelette With Zucchini Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Omelette With Zucchini Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Omelette With Zucchini. 

By ninabaydoun:

Whenever I make stuffed zucchini, I keep the cored insides to cook them as I did in this post, or to prepare an omelette like were going to do today. The zucchini gives the omelette a very nice flavor that my family just loves.

Ingredients:

about 2 cups of zucchini insides
1 small onion, finely chopped
4 eggs
4 tablespoon flour
1 teaspoon salt
a dash of ground cinnamon
1/2 cup chopped parsley
frying oil

Preparation:

Mix the eggs with all the ingredients
Place the batter in the fridge for about one hour to settle
Now to cook them you have two choices:
Either you fry them in small batches
Or you place the batter in an oiled tray and bake in the preheated oven for about thirty minutes until the top becomes golden
Enjoy eating with a mixed vegetables salad

 

Source: Tabkhet Elyom

More from the Lebanese Recipes Kitchen: 

Cauliflower Fritters with Tarator Sauce
Em Shaat (Middle Eastern Cauliflower Fritters)
Kefta Kebabs and Cauliflower with Taratur Sauce  
Grape leaves, tabouli, and sfeehas (spinach turnovers)
Celebrating Lebanese Cuisine 
Lebanese Hommos 

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How to Fillet a Walleye

If you are fond of freshwater fish, then you would have definitely eaten the walleye at some point of time or the other. A freshwater fish that is native to Canada and the northern part of the United States, it is often known as the yellow walleye or the yellow pike. Most people who are fond of fish often consider the walleye one of the most delicious amongst freshwater fish. These fish are generally caught at night. In order to prepare a walleye, you need to be able to clean and fillet it well and in this article, we tell you exactly that.

Filleting a Walleye

In order to fillet a walleye you need to know what involves a filleting a fish. Fillets of fish are obtained after you slice the fish in such a manner that it is parallel to the spine. Fillets do not have any part of the fish's backbone but has less flesh than a fish steak. When you fillet a fish, the technique differs slightly according to the size of the fish. For a large fish for example, there is absolutely no need for you to cut out the head but for tinier fish you will need to remove the head of the fish. If you need to fillet a walleye, there are several simple steps that you need to follow which are given below.

• The task of filleting a fish is such that it requires you to gain mastery over the art. You need to learn how to handle the knife well. It is also a good idea to use a knife that cuts the flesh of the fish smoothly and therefore, a sharp knife is important. To start filleting a walleye, you need to use a sharp knife that needs to be placed in such a manner that it is behind the fin of the fish with the blade pointing downwards.
• Once you have done this, you need to make a straight cut that reaches the backbone without making a cut through it.
• Next you need to turn your knife so that it points sideways and the blade is pointed towards the tail.
• Now make a cut straight down towards the tail, along the backbone. There may be thin bones along the way that you can take out later.
• This way you would have managed to make a fillet of the fish. You will now need to take out the rib cage of the fish.
• In order to take out the rib cage, you need to put the blade at its edge and then slice along it. Try to keep the knife as close to the rib cage as possible so that you do not end up slicing the fish meat. In order to ensure that the process is smooth, you will need to put pressure on the knife that is strong yet soft. Take your time with this process of removing the rib cage as it needs to be dealt with patiently. There is no point hurrying the process.
• Next point the blade of the knife downwards on the other side of the rib cage and slice it around the whole length of the rib cage. Once you have done this you can just pull out the rib cage.
• Next you need to separate the flesh of the fillet from the skin. In order to do this you need to hold the thin end of the flesh piece which is generally the tail and then make a cut along the skin.
• Next cut it straight along the skin keeping the knife close to the skin so that you are scrapping it completely. Move the knife along the length of the flesh so that you are removing the skin. If you need to transport the fillet, it may be a good idea to keep the skin on.
• There may still be a row of bones to cut out of the fillet. In some fish, these bones will dissolve when you cook them but in others you will need to cut through the fillet on either side and take out the bones. These bones are known as the Y-bones. You will need to make a cut on the side of these bones which you should be able to feel through the flesh. The cut that you will need to make on the fillet should be about 1/3rd the size of the fillet. You will need to make another cut along the center line. This way you should be able to remove the meat that has the Y-bones attached.

This is the simple process that you need to master. Once you have filleted the fish, you will need to clean them. If you want to ensure that the fish does not have one of those strong tastes, then it may be a good idea to cut out any kind of dark meat that is attached. Now that you know the process of filleting a walleye, you should have no problem with cooking this type of fish.

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The 7 Best Hummus Plates In NYC

(credit: Nanoosh Facebook)

The Lebanese Recipes Kitchen: Hummus, the creamy Middle Eastern dip, is no longer just for Mediterranean food aficionados and health nuts. In fact, it has become a popular appetizer before the main course arrives and is the ultimate party food for a get-together with friends. Enjoy the hummus plates at these New York City restaurants for the best chickpea dips around. By Sarah Shaker. 

12 Chairs
56 Macdougal St
New York, NY
212-254-8640

(credit: Sarah Shaker / Bright Lights My City)

Bathing in olive oil and lemon, this creamy hummus is served with warm fluffy pita bread and Israli pickles. 12 Chairs has been a Soho staple since their opening in 1995 for both the lunch and brunch crowds. Enjoy their award-winning hummus, the star of Openhouse Gallery’s Middle Feast hummus tasting competition, and don’t miss out on their other authentic Middle Eastern meals. 

Le Sajj
8221 5th Avenue
Brooklyn, NY
718.833.SAJJ
www.lesajj.com/

(credit: Le Sajj)

Get on the train to Brooklyn for Le Sajj, a Lebanese restaurant serving an authentic hummus plate boasting a thick consistency of tahini and fresh lemon with just the right amount of garlic without overwhelming the dip. Served with a thin tannour, mix it up from the usual pita for a light bread, perfect for dipping.

Nanoosh
Multiple locations
New York, NY
212.387.0744
www.nanoosh.com

(credit: Nanoosh Facebook)

Made fresh from organic chickpeas, choose between original or roasted red pepper hummus, served with your choice of whole wheat or white pita. There are a few varieties of toppings available, such as warm chickpeas, organic mushrooms and onions and spicy sun-dried tomato. Party platters of hummus are available at Nanoosh to make your next apartment party a bit healthier than your usual menu of greasy chips and dip.

Ba'al Cafe
71 Sullivan St.
New York, NY
(646) 368-9957

(credit: Ba’al Facebook)

Ba’al Café offers hummus as not only a side, but as your main course with their Hummus Platter, served with your choice of 2 sides, such as Za’atar Fries, Falafel, Babganoush, Hummus, Shepherd Side Salad, Tabboulé Side Salad, Fattoush Side Salad, or Stuffed Grape Leaves for only $6. This is a steal for a full, delicious Middle Eastern meal.

Moustache
Multiple Locations
New York, NY
212.228.2022
moustachepitza.com/

(credit: Moustache)

For a light and smooth hummus visit Moustache at one of their three NYC locations. This cash-only spot serves a lemon and sesame spiced hummus. Make your hummus a true meal with a falafel or try one of Moustache’s delicious pitzas – the Middle Eastern variation on an Italian classic.

The Hummus Place
Multiple locations
New York, NY
(212) 333-3009
hummusplace.com

(credit: Hummus Place)

The signature dish is done right, at The Hummus Place. Enjoy the rich, creamy spread with whole fava beans, mushrooms, chickpeas or tahini on top. Stop by during the week on your lunch break and take advantage of their great special: a full plate of hummus, an appetizer and two hot pitas for under $10.

Taim
222 Waverly Place
New York, NY
(212) 691-6101
www.taimfalafel.com/

(credit: Taim)

Hummus, however delicious and filling, isn’t a complete meal without a few Middle Eastern additions. Get a few of the crunchy and flavorful falafel at Taim, as well as their Israeli salad with your dip for a well-balanced lunch or dinner.

Source: http://newyork.cbslocal.com 

More from the Lebanese Recipes Kitchen:
 

AB Restaurant

Al Rawda Restaurant

Mezza Grill Restaurant

Al-Madina Restaurant

Al Sultan Restaurant

Lebanese Restaurants in Los Angeles

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Kefta Kebabs and Cauliflower with Taratur Sauce Recipe

Photo: Kefta Kebabs and Cauliflower with Taratur Sauce Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Kefta Kebabs and Cauliflower with Taratur Sauce Recipe Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Kefta Kebabs and Cauliflower with Taratur Sauce. 

Two new dishes for us tonight: baked cauliflower with a delicious tahini sauce, and ground turkey meatballs with a pomegranate syrup.

Turkey Kefta Kebabs
2 tbsp olive oil
1 large onion, finely diced
1 large tomato, diced
2 large garlic cloves, minced
salt and pepper
1/2 tsp coriander
1/2 tsp cumin
2 tbsp chopped cilantro
1 lb ground turkey
1/4 dry white wine
pomegranate molasses

Heat a tablespoon of the oil in a nonstick skillet, and cook the onions and tomatoes, sprinkled with salt and pepper, over high heat until the onions start to wilt and brown, about 3 minutes. Add the garlic and cook for an additional minute.
 
In a large bowl, add the ground turkey, onion-tomato mix, salt, pepper, coriander, cumin, cilantro, and wine. Mix together well and form into small balls. The mix will feel *really* delicate and sticky.
 
In the skillet, heat the remaining tablespoon of oil over medium-high heat. Add the meatballs, and rotate every 30 seconds or so until all sides are seared. Cook for about 5 minutes, or until the meatballs reach an internal temperature of 150. Serve on a plate and drizzle the pomegranate molasses over the top.

Makes ~14

Cauliflower with Taratur
1 head cauliflower
olive oil
1 clove garlic, crushed
1 tsp salt
3 tbsp tahini
2 tbsp water
1/3 cup lemon juice
powdered red pepper

Heat the oven to 450F. Break the cauliflower into florets and place into a small bowl. Drizzle a little olive oil over the cauliflower and add a pinch of red pepper. Toss until all the cauliflower is coated, then place in a single layer on a baking sheet. Bake for 25 minutes or until browned and tender.
 
In a bowl, mix the crushed garlic and the salt. Add the tahini and blend well, then add the water and mix thoroughly. Add the lemon juice and blend until the sauce is whitish and smooth. Add red pepper to taste. Pour the sauce over the cauliflower and serve.

Source: WeHeartFood 

More from the Lebanese Recipes Kitchen: 

Arnabeet Mekleh (Fried Cauliflower)

Baba ghanouj

Batata Harra

Tarator Sauce

Falafel

Hummus

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Beef Barley Soup

INGREDIENTS:

1/4 cup of flour

1 teaspoon of salt

1 teaspoon of fresh ground black pepper

1/2 cup of red wine

2 pounds of stew beef cut into 1/4 inch pieces

5 tablespoons olive oil (divided)

1 large Portobello mushroom-chopped

1 medium onion chopped

1 fennel bulb-chopped

1 garlic clove-chopped

8 cups of beef stock

2 cups Butternut Squash-cubed

1 large Potato-peeled and cubed

2 large carrots-1/2 inch slices

2/3 cup quick cooking Barley

2 tablespoons

1 teaspoon of nutmeg

1 teaspoon thyme

DIRECTIONS: 

Place squash, potato, carrots on a greased baking sheet.  Drizzle with 2 tablespoons of olive oil.  Season with salt and pepper.  Roast   at 425 degrees for 20 to 25 minutes, set aside.  Mix the flour with salt and pepper.  Sprinkle over beef, toss to coat.  Heat 2 tablespoons of olive oil in a 10 quart stock pot.  Brown beef, remove and set aside.

In the same pot heat remaining oil, add mushrooms, onion and fennel.  Cook 4-5 minutes or until tender.  Stir in garlic, add beef stock , stirring to loosen brown bits.  Add red wine and cook for a few minutes.  Bring pot a boil and than reduce to a simmer for 1 hour.  Add roasted vegetables, barley, thyme, and nutmeg to pot.  Bring pot to a boil. Cover and simmer for 10 to 12 minutes or until barley is tender.

*I like to cook my barley separate from my soup, in case you have family members that don't come home at the same time!

This is great with crusty bread!  

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Finger Food Recipes for Toddlers

While moving to semi solid foods is a big move, it is one that is good for your toddler. A good time to start your baby on finger foods is at around eight months, when he/she begins to show interest in the food you are eating (grabbing is a sign). Another reason why your toddler needs finger foods, is because he/she is unlikely to consume significant quantities of food during meal time, and will need supplementary snacks.

For this reason, ensure that the finger foods you feed your child are wholesome, nutritious and can be easily digested. Another quality that is equally important is that the foods are soft and will dissolve in your baby's mouth. Avoid all food that your child may choke in. Also, be prepared for messiness, for your child is sure to spill stuff or smear himself/herself with baby food. Here are some finger food recipes you can begin with.

Healthy Finger Food Recipes for Little Ones

Sweet Potato Cubes

If you've been looking for easy finger food recipes for kids, this one is ideal. First wash a sweet potato, and then chop it into '' cubes. Put the cubes into a glass dish, cover and microwave on high for 5 to 7 minutes, till tender. Let them cool and then check if they are done, by applying a little pressure with a fork. If it mashes then its cooked. To make it tasty, sprinkle on a little cinnamon, nutmeg or ground ginger on the sweet potato cubes.

Butternut Squash Bake
Ingredients

• 1 lb of butternut squash peeled and diced into 1 inch cubes
• 8 oz of cream (single)
• 1 oz of flour
• a pinch of freshly ground black pepper
• 1 leek (small), chopped roughly (white part only)
• a little pinch nutmeg (ground)
• 3 oz of grated cheddar cheese

Directions

Preheat the oven to 350F. Coat a shallow baking dish with butter and then dust with flour. Combine the cream, nutmeg, ginger and pepper in a bowl, and add the butternut squash cubes and leeks to it, and mix well. Cover the base of the dish with this mixture, and sprinkle the grated cheese on top. Put it in the oven and bake for one hour. By then, the sauce should have thickened well and tender squash will be tender. Let it stand for about 10 minutes, then slice and serve. Ensure it is not too hot when your toddler digs in.

Wholemeal Banana and Yogurt Bread

Ingredients

• 115 gm butter, softened
• 1 tsp mixed spice
• 115 gm brown sugar
• 250 gm wholemeal self-raising flour
• 2 eggs
• 200 gm vanilla yogurt
• 3 medium ripe bananas

Directions

Among healthy finger food recipes for kids, this one is very wholesome, tasty and filling. Preheat the oven to 350F. Coat a loaf tin with butter and then dust it with flour. Whisk the butter and sugar until light, either by hand or with an electric mixer. Break in one egg one at a time, beating well after each addition. Take a mixing bowl, and add the chopped banana to it. Using a fork, mash it well, and then add in the yogurt. If it is not smooth, you can give it a whirl in the blender. Add it to the egg mixture, and hen add the flour and mixed spice. Pour this batter into the prepared tin and bake for 50 to 60 minutes. Insert a toothpick to check, and if it comes out clean then your bread is ready. Take it out of the oven, and once it cools a little, turn it out onto a wire rack.

If you plan to have a get together for babies and toddlers, and need finger food recipes that your little guests will enjoy, consider baked fries, peanut butter pancakes, and custard for dessert. These finger food recipes for toddlers are just a few examples of the wide variety of foods that can be made on a daily basis. Ideally, find recipes that use the foods that your baby enjoys, so that he/she will be more inclined to eat them.

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Cashew Chicken Recipe

Easy recipes are not always that easy to come by, and when you think of recipes that use ingredients like chicken and cashews together, one is always left wondering about the toil in the kitchen. But chicken dishes with cashew are so simple to make, that you'll be out of the kitchen with a delicious dish in no time! So check out some of these easy recipes, for some fun stir fry's that use few ingredients, is ultra healthy and can be dished out in very little time!

Cashew Chicken

Ingredients for Marinade

• Rice wine, tsp
• Cornstarch, 1 tsp
• Baking soda, 1 tsp

Ingredients for Sauce

• Soy sauce, tsp
• Oyster sauce, tbsp
• Rice wine, tsp
• Sesame oil, 1/8 tsp
• White pepper powder, a pinch
• Water, 3 tbsp
• Sugar, tsp

Ingredients for Chicken Stir

• Boneless chicken breast, 1
• Green bell pepper, 1
• Cashew nuts, cup
• Onion,
• Ginger slices, 5
• Cooking oil, 2 tbsp

Cut chicken into small cubes and marinate with the baking soda for 15-20 minutes. Rinse the chicken thoroughly. Pat the chicken dry with kitchen towel, and marinate it in the rice wine and cornstarch. In a small bowl, mix all sauce ingredients together and set aside. Heat oil in a wok and stir-fry the chicken, until the color turns pink. Scoop it out and set aside. Heat the wok again with another tablespoon of oil and add in the ginger slices, bell peppers and onions (both cut in squares). Stir fry for a minute or so and add in the chicken. Throw in the cashew nuts and stir on high flame for half a minute. Reduce flame, add in the sauce mix and stir continuously, until chicken is cooked and coated with sauce. Add salt and pepper to taste. Serve hot with steamed white rice or bread. For this and other recipes, one can use any types of peppers, depending upon how 'spiced up' you want your dish to be.

Thai Cashew Chicken

Ingredients

• Thinly sliced, boneless breast, 1 pound
• Red bell pepper, 1
• Scallions, 5
• Large onion,
• Low-sodium chicken broth, cup
• Canola oil, 3 tbsp
• Thai chili paste, 2 tbsp
• Oyster sauce, cup
• Dried red chilies, 6
• Toasted cashew, cup
• Salt and ground black pepper, to taste

In large heavy skillet, heat one tablespoon Canola oil, add chicken, season with salt and pepper and stir fry, until cooked thoroughly. Set aside. Heat the remaining oil, add the chili paste and stir constantly for a couple of minutes. Pour in the chicken broth, oyster sauce, sugar, red bell pepper onion (both cut in squares). Let it simmer over low flame for 3 minutes. Add chicken slices and cook until the sauce starts to thicken and the vegetables become tender. Turn off the flame and stir in red dried chilies, cashews and scallions. Serve hot over rice.

Chinese Cashew Chicken

Ingredients

• Boneless chicken breast, 1 pound
• Broccoli, 1 pound
• Sliced green onions, cup
• Coarsely chopped cashews, 1 cup
• Crushed and finely chopped garlic, 1 clove
• Freshly grated ginger, tsp
• Soy sauce, cup
• Sherry, 1 tbsp
• Peanut oil, 7 tbsp

In a bowl, mix sherry, soy sauce, ginger and chicken, set aside for ten minutes. Cut broccoli florets and diagonally slice stalks. Steam the florets and stalks, until tender. Drain and rinse under cold water. In a large wok, heat four tablespoons of peanut oil, add garlic, sliced onions and cashew. Stir fry for a few minutes on high flame. Transfer in a bowl and set aside. Heat remaining oil in the wok, add chicken, stir until done. Stir in the cashew mix. Serve hot.

Ginger Cashew Chicken

Ingredients

• Chicken breasts, cut into 1-inch pieces, 1 pounds
• Thinly sliced green onions, 2
• Toasted unsalted cashew, 2/3 cup
• Minced fresh ginger root, 2 tsp
• Chopped garlic, 2 cloves
• Cornstarch, 3 tsp
• Rice vinegar, 1tbsp
• Soy sauce, 2 tbsp
• Chicken broth, cup
• Dry sherry, 2 tbsp
• Sugar, 2 tsp
• Vegetable oil, 3 tbsp

In a bowl, marinate chicken with ginger root, sherry, 1 teaspoons cornstarch and salt. Refrigerate for half an hour. In another small bowl, mix together chicken broth, soy sauce, vinegar, 2 teaspoons cornstarch and sugar. Set aside. In a heavy skillet, heat 2 tablespoons of oil and stir fry chicken, until golden and cooked. Transfer to a plate and set aside. Heat the remaining oil, add garlic, sliced onions and cashews. Cook for a minute, add in the broth mix. Simmer until sauce thickens. Serve hot over rice or noodles. Truly, an easy and healthy recipe!

Cashew health benefits combined with chicken, vegetables and very little oil is every weight watchers dream. The above recipes are not only easy to make, but are extremely high in nutrition. So, go ahead and stir up some health the yummy way!

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Celebrating Lebanese Cuisine

The Lebanese Recipes Kitchen:  Add some meze to your meal with these authentic Lebanese recipes from Four Seasons Hotel Beirut, Lebanon.

For a taste of Lebanese culture, try making meze specialties such as fresh hummus and falafel.

Meze is a celebration of Lebanon’s culture and cuisine. Throughout the country you’ll find plates of hummus, baba ghanoush, tabbouleh, falafel and other Lebanese specialties, prepared with the freshest ingredients according to local custom and served during festive social gatherings and elaborate dining rituals. Meze may be distinctly Lebanese, but this most social of dining experiences can be savoured anywhere by anyone. Here, from Chef Shadi Deeb of Four Seasons Hotel Beirut, are three basic yet delicious recipes for meze staples: hummus, falafel with tahini dip and spicy meat samboosak (samosa). The recipes serve 4 to 6, but can be doubled or tripled for a larger crowd.

Hummus

Ingredients:
2 pounds dry chickpeas
1 tablespoon baking soda
3 1/2 ounces tahini
2 teaspoons lemon salt
2 teaspoons table salt
Cold water

Directions:
Soak chickpeas in water and baking soda for 12 hours, then boil. When the chickpeas are fully cooked, blend with tahini, adding lemon salt and table salt, then stir in cold water until the mixture is smooth. (Reserve some cooked chickpeas for garnish.) Garnish with chopped cucumber or pickles, cooked chickpeas and fresh parsley.

Samboosak

Ingredients:
 3 1/3 pounds flour
3 teaspoons salt
3 teaspoons sugar
3/8 cup corn oil
4 tablespoons butter
1 3/4 tablespoons milk
Warm water
1 3/4 pounds minced lamb meat
7/8 cup chopped onion
1/3 cup pine nuts
Seven-spice powder (available in specialty or Middle Eastern food shops) or cinnamon, cumin, nutmeg and white pepper to taste.

Directions:
Mix first 6 ingredients. Add warm water and knead until the dough is smooth. Let dough rest for 1 hour.

Cook onion in butter, add the lamb and sauté for 10 minutes. Add spices and mix well.

To make the patties: Roll out the dough and cut into circles. Place lamb mixture inside circles and fold the dough to seal, creating a half-moon shape. Deep-fry patties in corn oil and serve hot.

Falafel With Tahini Dip

Ingredients:
2 1/4 cups chickpeas
7/8 cup fava beans
1/4 cup onion
2 tablespoons garlic
2 tablespoons coriander
1 tablespoon cumin
1 tablespoon baking soda
Juice from 1 lemon
Prepared tahini
Salt

Directions:
Soak the chickpeas and the fava beans in water for 10 hours. Blend the chickpeas and fava beans with onions, garlic and coriander until fine, then add salt, cumin powder and baking soda. Roll mixture into balls and fry until evenly browned. Serve with tahini dip.

To make the tahini dip: Put tahini in bowl, then add lemon juice to taste. Stir in cold water until sauce is smooth. Add salt to taste.
 
Read more about other meze specialties in the picture: Grape leaves, tabouli, and sfeehas (spinach turnovers) Recipes

Source: Four Seasons Magazine
By: Callie Young 

More from the Lebanese Recipes Kitchen:

Baba Ghanoush |  Chicken Shawarma | Fattoush |  Jawaneh | Kibbeh | Aysh El Saraya 

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