Tag: shallots
Memorial Day Recipes: Moroccan Style Lamb Burgers with Harissa Sauce
- 1½ pounds ground lean lamb
- 2 teaspoons paprika
- 2 teaspoons salt
- 1 teaspoon cumin powder
- 4 garlic cloves, minced
- 1 large shallot, grated
- 2 tablespoons parsley, chopped
- 4 tablespoons cilantro, chopped
- 2 tablespoons harissa sauce
Put the lamb in a mixing bowl and add the paprika, salt, cumin, garlic, shallot, parsley, cilantro and harissa. Mix well and divide into 8 patties. Keep aside.
Grill the patties on high for 4 to 5 minutes on each side.
Sun Dried Tomatoes Mayonnaise
- ¼ cup sun dried tomatoes (in oil), chopped
- ½ cup mayonnaise
- 2 tablespoons cilantro, chopped
- 1 tablespoon parsley, chopped
- 1 teaspoon salt
- Juice of half a lemon
Mix the sun dried tomatoes, mayonnaise, cilantro, parsley, salt and lemon juice into a small bowl. Mix well and refrigerate till serving.
To Assemble
- 2 large tomatoes, sliced
- 1 medium onion, sliced
- Baby arugula
- 2 baguettes, sliced and cut into 4 pieces each
Place a burger into a sliced piece of baguette. Spread some mayonnaise and add a tomato, some onion and arugula.
Curried Chickpeas
- 2 cups dried chickpeas, soaked overnight or at least 5 to 6 hours
- 2 tablespoons extra light olive oil
- 2 tablespoons butter or ghee
- 1 teaspoon cumin seeds
- 2 teaspoons coriander powder
- 2 inch cinnamon stick
- 3 cloves
- 1 large cardamom
- 2 medium shallots, chopped
- 2 garlic cloves, chopped
- 1 inch fresh ginger, chopped
- 1 14 ounces can diced fire roasted tomatoes
- Salt
- ½ cup cilantro, chopped
Heat a pressure cooker or regular saucepan with the oil and ghee. Add the cumin, coriander, cinnamon stick, cloves and cardamom. Saute on medium heat for a minute. Add the shallots, garlic and ginger. Saute for 3 to 4 minutes, stirring constantly. Add the tomatoes and sauté for another 3 minutes. Add the chickpeas with the soaking liquid. Bring to a boil. If using the pressure cooker, cook for about half an hour. If using regular saucepan, cook for at least an hour or till the chickpeas are soft but not mushy. Check for seasonings and garnish with cilantro.
Sesame Glazed Chicken
- 1 teaspoon black peppercorns
Toast the peppercorns in a cast iron skillet on medium heat for 4 to 5 minutes. Take out and cool and grind in a spice grinder. Keep aside.
- 2 medium shallots, ends cut off
- 4 garlic cloves
- 1 teaspoon extra light olive oil
- Salt
Preheat oven to 400 degrees F.
Place the shallots and garlic cloves on a piece of aluminum foil. Add the oil and salt, wrap well and roast for about half an hour. Let cool and keep aside.
- 1½ pound chicken breast cut into ½ inch pieces
- 1 tablespoon sweet chili garlic sauce
- 1 tablespoon tamari
- 2 teaspoons sesame seeds
Marinate the chicken pieces in the chili garlic sauce, tamari and sesame seeds. Refrigerate for 3 to 4 hours.
Glaze
- ½ cup oyster sauce
- 1 tablespoon tamari
- ¼ cup rice wine vinegar
- 1/3 cup apple cider
Add the oyster sauce, tamari, rice vinegar and apple cider to a small saucepan. Bring to a boil and simmer for 5 to 7 minutes till the sauce gets thick. Add the roasted shallots and garlic. Mix well and blend till smooth. Check for seasonings and keep aside.
- 2 tablespoons extra light olive oil
- 1/3 cup green onions, chopped
Heat a large saucepan and add the oil. Brown the chicken pieces in 2 to 3 batches, browning both sides. Take the pieces out and keep aside.
Add the glaze in the saucepan and bring to a boil. Add the chicken pieces and simmer till the chicken is cooked through- about 3 to 4 minutes. Garnish with green onions and serve hot.
Pasta Primavera with Rice Pasta
Another gluten free, vegetarian recipe!!
- 2 medium zucchini, chopped into ¼ inch pieces
- 1 10 oz Cremini mushrooms, chopped into ¼ inch pieces
- 2 medium shallots, chopped
- 3 garlic cloves, chopped
- 1 tablespoon rosemary, chopped
- 2 tablespoons extra light olive oil
- 2 cups homemade or store bought marinara sauce
- ½ pound rice pasta, cooked
- Salt
- ½ cup Parmesan cheese
Heat a large frying pan with olive oil. Add the mushrooms and sauté on high heat for 2 to 3 minutes. Add the garlic, rosemary and shallots. Saute for another 2 to 3 minutes. Add the zucchini and sauté for another 2 minutes. Add the marinara sauce and mix well. Add the cooked pasta and mix well. Check for seasonings and top with Parmesan cheese.
Spinach Quinoa Risotto
- 2 tablespoons extra virgin olive oil
- 1 medium shallot, chopped
- 2 garlic cloves, chopped
- 1 cup quinoa
- 1 cup white wine
- 2 cups chicken or vegetable broth
- 3 to 4 cups baby spinach
- ¼ cup half and half
- ¼ cup grated Pecorino Romano cheese
- Salt
Heat a saucepan with the olive oil. Add the shallot and garlic, sauté on medium heat for 2 to 3 minutes. Add quinoa and stir for a minute. Add the white wine and stir. Add the broth and bring to a boil. Lower the heat to a simmer and cook for 10 to 12 minutes until the grain is tender. Stir the spinach, half and half and cheese. Check for seasoning and add salt. Serve with fish.
Chicken and Mushroom Ragu
- 2 tablespoons extra virgin olive oil
- 1 pound dark meat ground chicken
- 10 ounces cremini mushrooms, chopped
- 2 tablespoons fresh thyme
- 4 garlic cloves, minced
- 2 medium shallots, chopped
- ½ cup red wine
- 2 cups marinara sauce
- ½ pound cooked pasta
- Salt
Heat a large frying pan with olive oil. Add the ground chicken and separate with a wooden spoon while sautéing over medium heat for 2 to 3 minutes. Add the mushrooms and saute for 3 to 4 minutes. Add the thyme, garlic and shallots. Saute for 3 to 4 minutes and add the wine. Mix well and scrape the bottom. Add the marinara sauce and cook for ten minutes on a simmer with the lid on. Add the cooked pasta and mix well. Check for seasonings and serve hot.
Indian Style Latkes
Here is my take on potato latkes… !
- 2 large russet potatoes (about 3 cups)
- 1 medium shallot, minced
- 2 green onions, minced
- 2 teaspoons grated ginger
- 1 serrano chile, minced
- 1/3 cup cilantro, chopped
- 1 egg, beaten
- Salt to taste
- 2 teaspoons coriander powder
- 2-3 tablespoons chickpea flour (all-purpose flour will be fine)
- ½ cup extra light olive oil heated to about 200 degrees.
Heat oven to 200 degrees. Place a small lined cookie sheet with aluminum foil.
Line a large mixing bowl with a cheese cloth. Grate the potatoes in the cloth and squeeze all the liquid out and put back into the bowl. Add the shallots, green onions, ginger, chile, cilantro, egg, salt and the coriander powder. Slowly add the flour, mix well until the mixture is thick.
Scoop the mixture with a ¼ cup measure. Place it gently in the hot oil and flatten it with the back of the cup measure. Cook on medium high heat for 4-5 minutes on both sides or till golden brown. Take out on a platter lined with paper towels, drain well and place in the oven to keep hot.
Serve with cilantro cream or apple chutney.
Makes 9-10 medium sized latkes.
Cilantro Cream
- ½ cup low-fat sour cream
- ½ cup fresh cilantro, chopped
- Juice of one lime
- 2 teaspoons salt or to taste
In a blender, add the sour cream, cilantro, lime-juice and salt. Blend till smooth- you may need to add a couple teaspoons of water to start the blending process. Take out in a small bowl and serve with the latkes.
Apple Chutney
- One large honey crisp apple, cut into ½ inch pieces
- ½ cup apple cider
- 2 tablespoons apple cider vinegar
- 2 tablespoons brown sugar
- 2 cloves
- ½ teaspoon fresh ginger, grated
- ¼ teaspoon cayenne powder
- Salt
In a small saucepan, add the apple, cider, vinegar, sugar, cloves, ginger, cayenne pepper and salt. Bring to a boil and lower the heat to a simmer. Cook the apples till they are soft and the liquid is half the amount- about 10 minutes. Smash the apples with the back of a ladle and mix with the thickened liquid. Cook for another 5 minutes and take out in a bowl and serve with the latkes.