Beef Nawabi

• 4 tablespoons ground coriander
• 3 tablespoon ground cumin
• 1 teaspoon turmeric
• 1 teaspoon freshly ground black pepper
• 2 teaspoon chilli powder
• 2 garlic cloves, crushed
• 2 teaspoons grated ginger
• 6 tablespoons Vegetable Or canola 0r sunflower oil
• 700 grams Beef Chunks Cut and Cubed
• 2 Tomatoes & 1 Can Crushed tomatoes
• 1 or 2 Cut chilli
• 1 Teaspoon Mustard seeds

steamed basmati rice, raita and mint leaves, to serve

Method

1. Heat oil in a large saucepan over low heat.Add Spices (1 cinamon sticks , 1casia sticks , 4 cardamon , 4 bay leaves , 4 cloves, ) fry for 5 minutes until golden. Add 4 chopped medium onions fry until golden brown.Add crushed pepper, garlic, ginger to the onions frying and stir and let cook further.
2. Add the chopped beef to the onions . Cook, stirring, for 10 to 20 minutes, or until browned and Cover the dish to let beef cook in own juices for some time. Open the dish if too much gravy formed cook with open dish for some time stirring it to reduce gravy.
3. Now add all the spice powders ( corrriander powder ,chilli powder,tumeric powder, 1 teaspoon garam masala , cummin powder , 3 teaspoons salt )and mix well. Stir for a couple of minutes letting it setle into the beef. Then Reduce heat to medium, cover dish and let it cook for another 5 to 10 minutes stirring inbetween so that beef does not stick to bottom of dish .
4. Now add the crushed tomatoes can and also the cut tomatoes and stir well . Let it cook for another 15 minutes or so stirring and checking the dish inbetween or until beef is tender.

Shakshuka [Eggs Poached in Spicy Tomato Sauce]

Shakshuka [Eggs Poached in Spicy Tomato Sauce]
Adapted from Saveur
Serves 4 to 6
1/4 cup olive oil
5 Anaheim chiles or 3 jalapeños, stemmed, seeded, and finely chopped (I was nervous and only used 2 Anaheims; I would go for 3 or 4 next time for a more moderate but still gentle kick)
1 small yellow onion, chopped
5 cloves garlic, crushed then sliced
1 teaspoon ground cumin
1 tablespoon paprika
1 28-ounce can whole peeled tomatoes, undrained
Kosher salt, to taste
6 eggs
1/2 cup feta cheese, crumbled
1 tablespoon chopped flat-leaf parsley
Warm pitas, for serving

Heat oil in a 12-inch skillet over medium-high heat. Add chiles and onions and cook, stirring occasionally, until soft and golden brown, about 6 minutes. Add garlic, cumin, and paprika, and cook, stirring frequently, until garlic is soft, about 2 more minutes.

Put tomatoes and their liquid into a medium bowl and crush with your hands. Add crushed tomatoes and their liquid to skillet along with 1/2 cup water, reduce heat to medium, and simmer, stirring occasionally, until thickened slightly, about 15 minutes. Season sauce with salt.

Crack eggs over sauce so that eggs are evenly distributed across sauce’s surface. Cover skillet and cook until yolks are just set, about 5 minutes. Using a spoon, baste the whites of the eggs with tomato mixture, being careful not to disturb the yolk. Sprinkle shakshuka with feta and parsley and serve with pitas, for dipping.

Peanut Butter-Chocolate Chunk Cookies

Makes 36

• 1 1/2 cups all-purpose flour (spooned and leveled)
• 1 teaspoon baking soda
• 1 cup peanut butter (smooth or chunky)
• 4 tablespoons ( 1/2 stick) unsalted butter, room temperature
• 1/2 cup packed dark-brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 8 ounces semisweet chocolate, cut into chunks

Directions

1. Preheat oven to 350 degrees. In a bowl, whisk together flour and baking soda; set aside. In a large bowl, using an electric mixer, beat peanut butter, butter, and sugars until light and fluffy. Add eggs and vanilla, and beat until smooth. With mixer on low, gradually add flour mixture, beating just until combined. Stir in chocolate chunks.
2. Drop dough by heaping tablespoons, 1 inch apart, onto two large baking sheets. Bake until golden, 13 to 15 minutes, rotating sheets halfway through. Transfer cookies to wire racks to cool.

Paper-Baked Cinnamon Rolls

1/2 cup sugar
1/2 tsp ground cinnamon
pinch each cloves, nutmeg and allspice
1 3/4 cups flour
1 3/4 tsp baking powder
1/2 cup pitted and chopped dates
1/2 cup whipping cream
1/2 cup milk
2 Tbsp butter, melted for brushing

Preheat oven to 350F.

Combine the sugar, cinnamon, cloves, nutmeg and allspice and set aside.

Place the flour, baking powder and dates in a bowl and stir to combine. Make a well in the center and gradually add the cream and milk, stirring, until a soft dough forms.

Turn out onto a lightly floured surface and knead until smooth and elastic. Roll our to 12" x 15". Brush with butter and sprinkle with the sugar mixture, reserving 1 Tbsp. Roll up the dough to enclose and slice into 8 pieces. Place the dough into eight 1/2 cup capacity muffin tins lined with parchment paper. Brush with butter and sprinkle with the reserved sugar. Bake for 25 minutes or until golden. Makes 8

Unstuffed Baby Eggplants

Unstuffed Baby Eggplants 
(click for printer-friendly version)
Baby eggplants are layered between an aromatic mixture of lentils, tomatoes, mint, and spices. If you can't find baby eggplants, one large eggplant will do.
6 baby eggplants, stems removed and sliced into quarters lengthwise (about 1/3-inch thick)
1 cup brown lentils, rinsed and picked over
1 teaspoon salt (optional)
1 medium onion, chopped
4 cloves garlic, minced
3 medium ripe tomatoes, chopped
1 teaspoon smoked Spanish paprika
1/4 teaspoon allspice
1/4 teaspoon cumin
1/2 teaspoon freshly ground black pepper
cayenne pepper to taste
1/2 cup fresh parsley, chopped
1/4 cup fresh mint leaves, chopped
1 tablespoon lemon juice
salt to taste
1/2 to 1 cup bread crumbs (may use gluten-free or omit)
2 tablespoons chopped fresh parsley
1 tablespoon ground flax seeds (optional)
olive oil spray

Prepare the baby eggplants by cutting off the stem and then slicing them lengthwise into about 4 slices, approximately 1/3-inch thick. Place the slices in a steamer basket, and steam them for 10 minutes, or until slices are softened but still firm enough to handle. Do not over-cook. Set aside to cool.

While the eggplant is steaming, put the lentils in a saucepan with 3 cups of water. Bring to a boil and then reduce heat and simmer until they are tender yet still hold their shape, about 20-30 minutes. When they're done, remove from heat, add the one teaspoon of salt, if you like, and allow them to sit in their cooking water until needed.

In a large, non-stick skillet, sauté the onion until it is translucent, about 5 minutes. Add the garlic and cook for another minute. Add the tomatoes, paprika, allspice, cumin, and black pepper. Drain the liquid from the lentils and add them to the skillet. Add cayenne pepper to taste (I used about 1/8 teaspoon for my mild version). Cook over medium heat for 10 minutes. Add the parsley, mint, lemon juice, and salt to taste.

Preheat oven to 350. Lightly spray an 8-inch square baking dish with olive oil. Line the bottom of the dish with half of the eggplant slices. Spoon half of the lentil mixture over the eggplant slices. Repeat with remaining eggplant and lentils. Cover the dish with aluminum foil and bake covered for 25 minutes.

Remove the aluminum foil and bake uncovered for 20 minutes.

Combine the bread crumbs with the parsley and the optional flax seed, and sprinkle it evenly over the top the the casserole. Spray lightly with olive oil and return to the oven. Cook until the top is medium-brown, about 5 to 10 minutes. Cut into about 6 squares and serve.

Makes about 6 servings. Per serving (including bread crumbs and flax seeds): 200 Calories (kcal); 2g Total Fat; (8% calories from fat); 12g Protein; 36g Carbohydrate; 0mg Cholesterol; 450mg Sodium; 14g Fiber.

Blackened Red Snapper

Serves 6

• 2 teaspoons paprika
• 1 teaspoon dried Mexican oregano, or Italian oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon ground cayenne pepper
• 1 teaspoon sugar
• 2 teaspoons coarse salt
• 1 teaspoon freshly ground black pepper
• Six 4-ounce red-snapper fillets, with skin
• 2 teaspoons extra-virgin olive oil

Directions

1. In a small bowl, combine the paprika, oregano, thyme, cayenne, sugar, 1 teaspoon salt, and black pepper. Set spice mixture aside.
2. Place the fillets on a clean, dry work surface, skin side up, and cut 3 to 4 shallow slits across skin to keep it from curling up while cooking. Turn fillets over, and sprinkle the top of each fillet with a heaping teaspoon of the reserved spice mixture; pat gently with hands to make spice mixture stick. Cover, and place in the refrigerator for 1 hour.
3. Heat 1 teaspoon oil in a heavy skillet. When hot, but not smoking, add half the fillets, seasoned side down. Cook until well browned, about 2 minutes. Flip; cook until fish is cooked through, 2 to 3 minutes more. Carefully wipe skillet with a paper towel. Repeat with remaining oil and fillets; serve.

Random Act of Quinoa Salad with Orange-Curry Dressing

Random Act of Quinoa Salad
Adding the cauliflower to the quinoa during the last five minutes of cooking softens it very slightly without making it lose its crunch; if you prefer it raw, just skip that step.

1/2 cup quinoa, rinsed well
1 cup water
1 clove garlic, minced
2 cups cauliflower flowerets
1 bell pepper (red, green, purple, yellow, or combination), chopped
1 zucchini, halved lengthwise and sliced into 1/4-inch pieces
1/2 mango, cut into cubes
about 1/3 cup of your favorite dressing or Orange-Curry Dressing

Orange-Curry Dressing:
1/2 onion
1/4 cup orange juice
2 tablespoons white wine vinegar
2 tablespoons water
1/2 to 1 teaspoon curry powder (to taste)
1/4 teaspoon minced ginger
1/2 teaspoon flax seeds, ground

Combine the quinoa, water, and garlic in a saucepan. Bring to a boil, reduce heat, and cook covered for 10 minutes. Add the cauliflower and check to see that there is still water in the quinoa; if not, add 2 tablespoons of water. Cover and cook on low for 5 minutes, or until water is absorbed and quinoa is tender.

Put the quinoa/cauliflower into a large serving bowl and add the zucchini and bell peppers. (If you are using a pre-made salad dressing, add it now, just enough to moisten; refrigerate until chilled and add mango just before serving.)

To make the Orange-Curry Dressing:
Saute the onion in a small pan until just beginning to brown, about 3 minutes. Transfer it to a small blender and add all the remaining ingredients. Blend well, until onion is pureed. Pour just enough of this dressing over the salad to moisten, and reserve the rest.

Cover and refrigerate until ready for serving. Add the mango and serve with extra dressing on the table.

Makes 2 servings. With Orange-Curry Dressing, each serving provides 281 Calories (kcal); 3g Total Fat; (10% calories from fat); 10g Protein; 57g Carbohydrate; 0mg Cholesterol; 50mg Sodium; 9g Fiber. Weight Watchers Core + 1/2 Point (for O.J.) /5 Flex Points.