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Saffron-Scented Couscous with Pine Nuts

Saffron-Scented Couscous with Pine Nuts


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Ingredients

  • 3 cups low-salt chicken broth
  • 3 tablespoons unsalted butter, divided
  • 1/2 teaspoon saffron threads, crushed
  • 1/4 teaspoon coarse kosher salt
  • 2 cups couscous (about 12 ounces)
  • 3/4 cup thinly sliced green onions (about 5), divided
  • 1/2 cup pine nuts, toasted, divided

Recipe Preparation

  • Bring broth, 2 tablespoons butter, saffron, and 1/4 teaspoon coarse salt to boil in heavy large saucepan, stirring to melt butter. Remove from heat. Mix in couscous. Cover and let stand until all liquid is absorbed and couscous is tender, about 10 minutes. Fluff couscous with fork. Mix in remaining 1 tablespoon butter and half of green onions and nuts. Season to taste with salt and pepper. Mound in bowl. Sprinkle with remaining green onions and nuts.

Recipe by Betty Rosbottom,Reviews Section

Spinach salad with strawberries & poppy seed dressing

Happy Spring! My mom’s Spinach salad with strawberries & poppy seed dressing is a great way to celebrate the season. It’s impossible not to crack a smile as you dig in. It’s bright, colorful and oh-so cheerful.

My Mother, who is famous for so many health-flourishing recipes, made me this salad once as a kick-off day to a cleansing Diet-Week. Hallelujah! If all diets could be so nice — Spinach salad with strawberries will re-calibrate your road to better health with ease. Because of you, strawberries, I will eat spinach every day!

I dress this salad with a vinaigrette made with Trader Joe’s Orange Muscat Champagne Vinegar. (A sweet vinegar, like balsamic, also works.) The strawberries love it. A little lemon and mustard to balance the sweetness, and it’s a home run.

I never tire of eating salads, especially since the varieties are endless. If you require more complexity, or you just want to mix it up, you’ve got options! Add to the base of Spinach salad with strawberries these options: thinly shaved fennel, cucumber slices, stips of avocado, or springtime chive blossoms.

For more inspiration for your great health, join us at Hipcooks!

Masterpiece Salads

Yin-yang carrot & beet salad
Hearty warm garbanzo salad
Warm, zucchini & quinoa salad with mint & pine nuts
Saffron-scented couscous & roasted veggie salad with Hipcooks Romesco
Celery, parsley, parmesan & date salad
La Panzanella: Italian salad with tomato, pepper, cucumber, bread & herbs


Pure Spanish Saffron Powder

Pure Spanish Saffron Powder by OliveNation is 100 percent authentic Spanish Saffron powder. Featuring a distinctive flavor, aroma, and color, some culinary creations just wouldn't be the same without it. Use Saffron Powder in savory dishes like paella, risotto, and bouillabaisse. Or, make a saffron powder-infused dessert. OliveNation offers two options for Saffron Powder for your convenience. You can select a single 0.12 gram package or a bulk quantity of fifty 0.12 gram packs.

Pure Spanish Saffron Powder by OliveNation is Category 1 and SOIVRE certified by Spanish authorities. This confirms that the saffron was harvested using the highest standards, without dyes or artificial ingredients.

What is saffron? Harvested from the crocus, saffron threads are the dried stigmas of the flower. Saffron is prized for its unique flavor, wonderful aroma, and distinct color. Many delicious dishes throughout the world feature saffron as the key ingredient.

What&rsquos the difference between Saffron Powder and Threads? Pure Spanish Saffron Powder by OliveNation is made from ground saffron threads. There&rsquos an advantage to using Saffron Powder. While saffron threads require steeping to release their flavor, powder can be used immediately.

How do you use Saffron Powder: When cooking with Saffron Powder, season with only a pinch of the spice. Too much saffron can overpower a dish.

Why is saffron so expensive? Some compare saffron to gold and for good reason. The harvesting of saffron is very labor intensive. Each crocus flower produces only three stigmas. It takes thousands of them to produce one ounce of saffron. Just imagine that each one of those stigma threads has to be hand picked! Though Saffron Powder is one of the more expensive spices, a little goes a long way. Steer clear of discounted saffron as it could be an imposter or lesser quality saffron.

What are some recipes that use Saffron Powder?
Saffron is used in many different cuisines, especially in rice dishes. While the recipes below call for saffron threads, you can substitute with Saffron Powder. Remember for best results, use saffron sparingly.

&bull Risotto alla Milanese
&bull Phirni Rice Pudding
&bull Persian Roasted Chicken with Dried Cherry-Saffron Rice
&bull Saffron Scented Couscous with Pine Nuts


Nigella Bites

In the first episode, Nigella turns her attention to quick, satisfying meals. Nothing fits the bill quite like her lemon linguine. She prepares rice and tomato soup, along with upmarket mushy peas with salmon fillets and bacon. To finish, Nigella pulls out an easy two-course dinner: griddled chicken with herb-spiked yoghurt and couscous, plus a rich chocolate pudding that's ready in 10 minutes!

Episode 2 - Entertaining

For Nigella, entertaining means spending time with friends, not anguishing alone in the kitchen. To take the strain out of home entertaining, Nigella prepares a Middle Eastern-style mezze. While the food itself isn't entirely Middle Eastern, Nigella emulates the style of eating, serving a series of dishes, including hummus with yoghurt, olive oil and toasted pine nuts, along with guacamole studded with green chilli, garlic, prosciutto and beans. This is easy cooking and easy eating.

Episode 3 - Family food

We all have certain foods which remind us of childhood and offer a sense of comfort. Dishes that our parents prepared often retain a special place in our hearts. For Nigella, her ultimate 'desert island dish' is her mother's steak béarnaise and, for dessert, her grandmother's poached pears with vanilla ice-cream and a dark, luscious chocolate sauce.

Episode 4 - Home alone

In this episode, Nigella focuses on the foods she loves to eat when she's cooking for one. A favourite and frequently eaten lunch is salad with pancetta and Parmesan. Nigella prepares lamb chops with a garlicky tahini and lemon sauce, and shares her take on South East Asian-flavoured mussels.

Episode 5 - Weekend

Nigella Lawson shares her favourite weekend recipes, focusing on the simple, yet delicious food she cooks for herself, her family and friends. Nigella shares one of her weekend favourites, Greek lamb stew, along with Clementine cake and a beautiful Sunday roast.

Episode 1 - TV dinners

Nigella shows it's easy to rustle up a selection of TV dinners for those occasions when time is of the essence. Her catalogue includes Thai yellow pumpkin and seafood curry, linguine with garlic oil and pancetta, and salt and pepper squid.

Episode 2 - Comfort food

Tonight's episode is all about Nigella's favourite comfort foods. First up, she prepares rich and creamy mashed potato, handily incorporating the leftovers into salmon cakes. Next, Nigella reveals her recipe for risotto, a dish she considers not only comfort food, but comfort cooking. To top things off, Nigella cooks a rich chicken soup and perhaps the ultimate comfort food: chocolate cake.

Episode 3 - All-day breakfast

Why should our eating habits be constrained by a clock? Enjoy breakfast food day or night. For Nigella Lawson, breakfast starts with pancakes and muffins. Later she shares a recipe for a rich Indian masala omelette. Every late breakfast deserves a liquid accompaniment, so Nigella whips up a batch of Bloody Mary, and concludes her meal with Kugel, a sweet German cake.

Episode 4 - Trashy

Turning her back on food snobs, Nigella prepares the types of recipes most chefs wouldn't be seen dead making. Think ham baked in cola, an Elvis-style fried peanut butter and banana sandwich, and chocolate-lime cheesecake.

Episode 5 - Temple food

For anyone suffering after a heavy night of partying, Nigella Lawson has just the tonic! Here she offers recipe suggestions that cleanse the mind and body, including Vietnamese chicken with mint salad, ginger-spiked hot duck soup, papaya with raspberries and lime, and a prairie oyster - the ultimate hangover cure.

Episode 6 - Legacy

lla Lawson lovingly recreates the flavours of her childhood, using recipes handed down to her from her mother and grandmother. These include Italian sausages with lentils, bread and butter pudding and a revival of Liptauer cheese spread.

Episode 7 - Slow-cook weekend

Nigella Lawson turns her hand to slow-cook recipes requiring very little preparation. The dishes are ideal for anyone wanting to rustle up a weekend dinner party. Tonight's tempting treats include 24-hour aromatic pork, warm shredded lamb salad with mint, and sticky toffee pudding.

Episode 8 - Supper time

Tonight Nigella offers ideas for amateur cooks wanting to impress their friends with professional-looking suppertime specialities. These recipes are sure to satisfy tastebuds (and don't require a degree in home economics!). Recipes include lamb shanks with couscous, raw salmon with ginger and rice vinegar, and crème brûlée.

Episode 9 - Rainy days

Nigella Lawson rolls back the rain clouds with her foul-weather recipes, conjuring up elaborate, time-consuming creations, including chocolate cloud cake, aubergine involtini and home-made pasta with meatballs.

Episode 10 - Party girl

Nigella Lawson has found a way of providing good food while still enjoying the party. Here, she shares recipes for velvety dip, along with toasted nuts, barbecued chicken and cupcakes.

Episode 1

In the first program of the new series, Nigella Lawson turns her attention to the apparently humble lemon, with happiness soup, and slow-roasted garlic and lemon chicken.

Episode 2

Nigella Lawson gives us her personal take on Italian food, from the classic pasta with mussels, through black rice and squid rings to her Anglo-Italian trifle.

Episode 3

Nigella Lawson takes a nostalgic look back at food we all associate with an idyllic summer: strawberries and cream. Nigella also cooks unlikely combinations to set taste buds tingling.

Episode 4

With her bag packed with some very special appliances, Nigella Lawson heads to the seaside for a bit of curry, hotcakes, passion (fruit) and rolls with her guests.

Episode 5

It may be getting cool outside but the summer heat is still coming from Nigella Lawson's kitchen. Today, Nigella looks at some ingredients that can keep the temperature high.

Episode 6

It may be getting cool outside but the summer heat is still coming from Nigella Lawson's kitchen. Today, Nigella looks at some ingredients that can keep the temperature high.

Episode 7

Mint has the ability to transform whatever it touches. Nigella Lawson looks at some food combinations that are so natural that it's hard to imagine they were invented.

Episode 8

Nigella gets rich and spicy with a touch of honey as she prepares saffron-scented chicken pilaf, flatbread pizzas, Moroccan roast lamb, and a semifreddo dessert.

View our TV Guide to find out when episodes are on air, or catch-up on missed episodes online via SBS On Demand.


Fruit Tea Loaf

The loaf is easy to make and is perfect with a cuppa or toasted and spread with butter for breakfast.

1 cup hot black tea
2 1/4 cups mixed dried fruit
3/4 cup dark brown sugar
1 3/4 cup all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
pinch cloves
1 egg

Stir together the tea, dried fruit and brown sugar in a large bowl. Cover and leave to macerate overnight.

Heat the oven to 325°F. Grease a standard loaf tin and line it with a strip of parchment paper.

Stir the flour, baking powder, baking soda and cloves together, then stir into the fruit mixture. Add the egg, then scrape into the tin. Bake for 1 hour, or until a tester comes out clean. Leave to cool in the tin on a wire rack.


Beets and bites

If you haven't noticed by now, I love Nigella Lawson's recipes. When piled up on a giant platter, this delicious rice dish evokes the experience of dining cross-legged on a carpeted floor somewhere in Turkey. (No, this is not authentically Turkish/Middle Eastern. Just authentically yummy.) When I saw this recipe, I knew I had to try it because it combined so many of my favourite ingredients: basmati rice, pine nuts, almonds, and saffron. I added a handful of raisins to the rice because I love how they plump up and sweeten the rice.

This is a very aromatic dish. The warmth of the spices in the chicken and the rice mingle with the buttery nuttiness of toasted nuts and the fresh resinousness of cilantro. It made me hungry just smelling it.

I have not tried marinating chicken in yogurt before making this, and I must say that it really works. The yogurt tenderizes the chicken and keeps it moist while cooking, and its natural sugars caramelize in the pan without the use of excessive oil.

If you'd like to take an express mid-week vacation, here's the recipe for:

Saffron Scented Chicken Pilaf:

500 g boneless skinless chicken breast, cut into chunks
200g Greek yogurt
Juice of half a lemon
1/4 teaspoon ground cinnamon
1/2 teaspoon saffron threads
1 L chicken broth
15 g unsalted butter
2 tablespoons vegetable oil
1/2 teaspoon ground cardamom
500 g basmati rice
(A handful of raisins, optional)
Juice and zest of 1 lemon
50 g flaked almonds, toasted
25 g pine nuts, toasted
Large handful of cilantro, chopped


Recipe Summary

  • ⅛ teaspoon powdered saffron
  • 2 cups boiling water, divided
  • 2 tablespoons butter
  • 1 cup uncooked long-grain white rice, not rinsed
  • 1 teaspoon salt

Steep the saffron in 1/2 cup boiling water.

In a skillet that can be tightly covered, melt the butter over medium-high heat. Stir in the rice and salt. Cook, stirring constantly, until the rice begins to absorb the butter and becomes opaque, but do not brown the rice.

Quickly pour in the remaining 1 1/2 cups boiling water along with the saffron water. Cover immediately, reduce heat to low, and cook 20 minutes, or until all of the liquid is absorbed. For best results, do not remove the lid while the rice is cooking.


Recipes A

Red Kellys - Australia's Choice for Salad Dressings. Picnic recipes. 27 Awesome Easy Lunches To Bring To Work. 27 Delicious And Healthy Meals With No Meat. Chilled Corn Soup Recipe. This soup recipe from The Gramercy Tavern Cookbook, which can also be served hot, is wonderful made with water, but if you have a little extra time, it’s far better with corn broth. Not only does the broth enhance the flavor, but it gets the most out of the fresh corn, so nothing goes to waste. Simply put the stripped cobs in a large pot with some chopped onions, carrots, celery, and garlic, cover with water, and bring to a boil, then reduce the heat, let it simmer for about 30 minutes, and strain.

If you have some left over, you can use corn broth for many other things: making polenta, braising vegetables, or whenever you need a vegetable broth. Chilled Corn Soup Recipe from The Gramercy Tavern Cookbook Serves 4 to 6 Garnish 1 teaspoon olive oil 1⁄2 cup corn kernels (from about 1 ear) 1⁄2 cup finely diced zucchini Salt and pepper 12 cherry tomatoes, halved 1 radish, very thinly sliced Extra-virgin olive oil 2 shiso leaves, julienned (optional) Make the soup. Chickpea Recipes collection - www.taste.com.au.

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Great meals for one – go on, treat yourself. One of the great joys of cooking is sharing the results. There's nothing quite like preparing a feast for appreciative friends, or creating a special meal for someone you love. Cooking for one? That's less fun. As one of the 7.7m Brits who live alone, I do it almost every night of the week.Most recipes cater for four or six. Obscure ingredients for a one-off dish and BOGOF multipacks are both out – unless you fancy conjuring a meal from wrinkled green peppers and leftover pomegranate molasses. However much you enjoy the process of cooking, it feels faintly ridiculous going to town over something to be gobbled down in the company of Netflix. The result? Before you start "When you're cooking for one, you need to shop differently," says Ben Tish, chef director at the Salt Yard Group.

Pick your recipe Elizabeth David's favourite, the omelette, is another perfect example of a dish best prepared for one. Brad McDonald, head chef of London's Lockhart, favours a spaghetti carbonara. 鼎泰豐. 5 best Chinese restaurants in Singapore. If you’ve grown up in Singapore, it’s likely that you have a Chinese restaurant for each one of your staple cravings whatever your dialect (or non-dialect) group. It could be that plate of glistening greased-up fried rice with pearl-like prawns the sizzling clay pot of bean curd tossed up in sticky oyster sauce or that simple but painstakingly-cooked bowl of soup. Here is a list of Singapore’s best Chinese restaurants where we’ve been getting nourishment year after year.

Best Cantonese: Wing Seong Fatty’s Ho sek ah! The mouthwatering Cantonese fare at Wing Seong Fatty’s is worth the calories. “I would know, I grew up here,” muses a longtime customer. Until 1981, Fatty’s was still located at the open-air food-laden Albert Street, and this was a simple non-air-conditioned tze-char restaurant that was known far and wide as one of Singapore's best Chinese restaurants. “Locals and tourists used to arrive in throngs,” he recalls, “the big boss made so much money.” 'Ho chiak! ' 5 best Indian restaurants in Singapore. Singapore loves its curries. And while the Indian ethnic group makes up of about nine percent of Singapore -- a considerably small percentage -- the rich mélange of spices, ingredients and textures has long permeated the island, the country’s multicultural society and rightfully so. And yes, we’re looking past you Cook-a-Curry day family. More on CNNGo: Charlene Fang: Singapore curry debate on the nose The Indian signature dishes: the versatile roti prata, hearty biryani and eye-popping fish head curry have all been adopted into the daily and hawker realms.

Local families have their own version of a curry recipe, as well as their favorite selection of Indian restaurants. Here are five of our top establishments, each representing a different copper pot of Indian culture. Ananda Bhavan Restaurant: The oldest vegetarian eatery With a spread like this, who needs meat? Pick the thosai sets, which are the easiest to order. The cuisine spans both north and south India, as well as Indian-Chinese. Which country has the best food?

We love to write about food. We love to celebrate the good stuff and lambaste the bad. But there's a debate we've avoided, if only to save computer screens the world over from the liters of spittle that will fly from the mouths of irate readers as they vent incredulously about our "ignorant, biased, un-researched and unreasoned" choices.

Which is why, having taken the plunge, we want to turn this particular piece over to you, and ask: which country has the best food? We've started the (dough) ball rolling with our own ranking here. Read it through. Try not to choke on your burrito. But we really do want to know what you think too. It's time to find out once and for all, which cuisine is king. 10. America knows how to dish up a spot-hitter.No one ever says "let's go out and get some American food tonight. " This may be because most of the popular American foods originate in some other country. Don't neglect the homegrown dishes either. Yum Dumb 9. It doesn't taste healthy though. 8. 7. 6. 5. 4. Make Indian Food at Home: 20 Great Recipes, from Chutney to Chapati — Kitchn Recipe Roundup. This Week My Friends Ate the Carrots, Cucumbers and Cabbage in My CSA Box — Keeping Up With My CSA Box: Week 5.

Five Ways to Eat: Spinach. Easy Pantry Dinners: 5 Quick Dishes with Couscous. Couscous was invented for rushed, distracted, and hard-working cooks like us. Ok, maybe it was invented to go with delicious North African tagines and Middle Eastern pilafs. But the fact that it cooks up in minutes and requires almost no attention makes it feel like our weeknight meal savior. Couscous is a kind of pasta made with semolina flour, but it doesn't require boiling to cook it. Traditionally, couscous is steamed, but most of the couscous we buy in the US only needs to be soaked in hot water. The basic ratio is one cup of water (or even better, broth!) To one cup of dry couscous. Here are some of our favorite quick dinners with couscous: 1. 2. 3. 4. 5. What are your favorite recipes with couscous? Related: Easy Pantry Dinners: 5 Meals with Frozen Edamame (Images: Stephanie Barlow and Emily Ho) Dinner Quick: 10 Flavorful Couscous Recipes. Previous image Next image When it comes to jazzing up couscous, you can pretty much run wild.

Almonds, pomegranate seeds, chorizo, saffron . Check out these ten inspiring and fast recipes (all cook in under 30 minutes, and many in as little as ten) and let us know how you like to serve couscous. Believe it or not, couscous was once the bane of my existence. TOP ROW• 1 Couscous with Chorizo & Chickpeas, from Good Food • 2 Sautéed Shrimp and Tomatoes with Lemon Couscous, from The Kitchn • 3 Curried Couscous with Broccoli and Feta, from Cooking Light • 4 Griddled Vegetables and Feta Couscous, from Delicious • 5 Spiced Herb & Almond Couscous, from Jane Hornby BOTTOM ROW• 6 Couscous Fritters with Feta, from Good Food • 7 Herby Couscous with Citrus & Pomegranate Dressing, from Good Food • 8 Whole-Wheat Couscous with Almonds, from Body+Soul • 9 Saffron-Scented Couscous with Pine Nuts, from Bon Appétit • 10 Couscous with Spiced Zucchini, from Gourmet.

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TOP ROW• 1 Bún Chay (Vietnamese Vegetarian Noodle Salad): a refreshing summer salad made with rice noodles, fragrant herbs, crunchy bean sprouts, a protein of choice, and a salty-sour-sweet sauce.• 2 Vietnamese-Inspired Rice Crisps: a vegetarian take on Vietnamese shrimp crackers, made out of fried rice paper and topped with a mix of carrots, radishes, peanuts, herbs, chile pepper, and lime.• 3 Che Bap (Vietnamese Sweet Corn Pudding): made with coconut milk, and perfect warm or cold! BOTTOM ROW• 6 Che Dau Xanh (Vietnamese Dessert Soup With Mung Beans): In Vietnam, sweet soups are known as chè. Related: Cook Japanese Food at Home: 15 Favorite Dishes, from Okonomiyaki to Sukiyaki. Gallery: 11 Winter Salads to Eat Right Now.

Thailand to Vietnam: 20 Fresh Recipes for Summer from Southeast Asia. Previous image Next image In the heat of summer, I often turn to dishes from Southeast Asia. Stir-fried noodles, cooked quickly with delicious morsels of pork or chicken, cool salads with shredded green mango, noodles tossed with sweet and spicy peanut sauce, and milky tea with pearls of boba tapioca — these are some of the most refreshing dishes in my repertoire.

Here is a look back at 20 of our favorite summer recipes drawn from the Philippines, Thailand, Vietnam, and beyond. Spicy noodles to eat with a cold glass of beer, crispy salads, lemongrass bánh mì sandwiches, and more! RICE & SIMPLE DINNERS• 1 Sinangag (Filipino Garlic Fried Rice) - Start out simple with this basic supper dish from the Philippines. • 2 Thai-Style Omelet (Kai Jeow) - Another quick basic: omelets, Thai-style. • 3 Bánh Mì with Lemongrass Tofu - A classic Vietnamese sandwich! What are your favorite Southeast Asian dishes? (Images: See linked recipes for full image credits) Cool Noodle Salads: 10 Simple Meals Inspired by Vietnam.

How To Cook Fluffy, Tasty Quinoa — Cooking Lessons from The Kitchn. Previous image Next image How to cook fluffy, tasty quinoa. You can use any kind of quinoa (white - also sold as golden - red, or black). Use water to cook it or, as I do here, chicken broth. Quinoa has come a long way in the last few years. From health stores to the mainstream, its high protein content and delicate texture have made it a popular substitute for starchier pasta and rice.

Cultivated in the Andes for over 5,000 years, quinoa has been called the "mother grain" and "the gold of the Incas. " We've read that there are 1,800(!) Here is our standard method for cooking any of these. Basic Quinoa Facts How much cooked quinoa does 1 cup dry quinoa yield? 10 Delicious Recipes with Quinoa How To Cook Quinoa What You Need Ingredients 1 cup quinoa (any variety — white or golden, red, or black) Olive oil (optional) 2 cups liquid, such as broth or water 1/4 teaspoon salt (optional) Tools Fine mesh strainer 2-quart saucepan with lid Spoon Instructions 1. 2. Why rinse quinoa? 3. 4. 5. 6. 7. Salad for Dinner: 7 Additions to Make it Filling. We like to eat salad for dinner, but we don't want to be hungry an hour later. There are plenty of main dish salad recipes out there (we wrote about some of our favorites in this post), but often we want just a simple green salad--only we need one or two extra things to make it more hearty.

Here are seven quick additions. Obviously, you could add some shredded chicken to almost any salad and make it a filling meal. Our point here is to suggest things that might not need a lot of extra prep or cooking. Most keep it vegetarian, too, which might be your goal if you're going meatless for the night. 1. 2. 3. 4. 5. 6. 7. Nuts and cheese are always good, too, but we'll stop there. Related: Make-Ahead Lunch Recipe: Big Green Salad with Shallots, Chicken, Smoked Almonds, and Goat Cheese (Image: Elizabeth Passarella) 10 Lighter, Fresher Pasta Salads — Recipes from The Kitchn. Edamame & Cauliflower Pasta Salad with Feta. Do you make pasta salads? Or do they bring to mind visions of mushy pasta in a greasy slick of mayonnaise? Pasta salads can be some of the freshest, most summery foods in your repertoire, and they also are the perfect lunch food — they keep for days in the refrigerator and are a little meal all in themselves.

Here's one from my own kitchen: A fresh salad tossed with olive oil, cauliflower, and bright green edamame. This is a very pretty salad it's green and fresh, and summer comfort food at its best. I love orecchiette for pasta salads. These small bites of pasta hold vegetables and dressing very well, their ridged backsides collecting oil and herbs. I take a tip here from Sarah Rae's note on adding frozen vegetables to hot pasta. I dress the salad with a light dressing of olive oil and lemon juice, with a touch of soy and maple syrup. This salad lasts for days in the refrigerator, and it won't wilt on the picnic buffet. Edamame & Cauliflower Pasta Salad with Feta serves 8 to 10.

Whole Grains for Lunch: 15 Hearty, Satisfying Lunch Salads — Recipes from The Kitchn. 15 Pasta Salads to Make This 4th of July — Recipes from The Kitchn. The Clever Carrot - healthy comfort food. Gratin. Chocolate Martini. Donna Hay - Recipes. Donna Hay - Recipes. Donna Hay - Recipes. Puffed cheese omelette ¼ cup (60g) mascarpone 1 tablespoon chopped chives 2 free-range eggs, separated 2 tablespoons single (pouring) cream sea salt and cracked black pepper 30g butter 1 tablespoon finely grated parmesan 1 tablespoon grated cheddar finely grated parmesan, extra, to serve Combine the mascarpone and chives and set aside. Place the egg yolks, cream, salt and pepper in a bowl and whisk to combine. Whisk the eggwhite until stiff peaks form and fold through the egg yolk mixture. Melt the butter in a 20cm non-stick frying pan over medium heat.

Donna Hay - Recipes. Donna Hay - Recipes. Spiced pastries ½ cup (110g) white sugar ½ teaspoon ground cinnamon ¼ teaspoon mixed spice 1¾ cups (260g) plain (all-purpose) flour, sifted 1¾ teaspoons baking powder ½ cup (70g) pitted and chopped dates ½ cup (125ml) pouring (single) cream ½ cup (125ml) milk 30g butter Preheat oven to 180°C (355°F). Combine the sugar, cinnamon and mixed spice and set aside. Place the flour, baking powder and dates in a bowl and stir to combine. Donna Hay - Recipes. Donna Hay - Recipes. Donna Hay - Recipes. Donna Hay - Recipes. Donna Hay - Recipes.

Donna Hay - Home Page. Jamie's Money Saving Meals | Cook Smart, Save, Waste Less | Jamie Oliver. Our 10 best basil recipes | Lifeandstyle. Jamie Oliver | Official website for recipes, books, tv shows and restaurants. Recipe chicken lemone. 22 recipe ideas for leftover rice | Lifeandstyle. Is not available. Amuse Your Bouche - Simple vegetarian recipes. Marmaduke Scarlet. Tinned Tomatoes. How to be a Gourmand — More time eating, less time cooking. Nigel Slater | Global. Yotam Ottolenghi recipes | Lifeandstyle. Hugh Fearnley-Whittingstall recipes | Lifeandstyle.


Aziza Again – The Slanted Door of Moroccan Food

I had no intention about posting about Aziza today. It has been well covered on the board. Also I’m in a little bit of a life burn out so I went in as citizen Krys rather than chowhound Krys.

However, there are a few things that have not been reported on the board, at least not recently.

Also, Aziza appeals to the part of me that loves to hear all the details about the food and my wonderful server, Max, kept me informed and entertained all night. So I’m sharing some of those Moroccan restaurant tales with chowhounds.

Aziza is a FANTASTIC answer to the often asked Chowhound question “What restaurant has a private dining room”.

IMO, when someone asks for a romantic restaurant, Aziza is a good answer. Dimly lit, with flickering mosaic candles there are also some little nooks where it is very private.

As to the private room, the back of Aziza has a room that seats about 35. Each or all of the three rooms can be reserved for groups of 20 to 130. Semi private dining can be arranged for groups of 8 to 20 people. There are pictures of all rooms and more info on the Aziza website. Although closed on Tuesday and Wednesday, the restaurant can be booked for parties all seven days.

The check came with a card that said “It’s never too early to book your holiday event”. With a recent Chowhound question about where to eat for Thanksgiving, it may be time to think about those office holiday parities.

The dinner starts with a complementary dish of warm olives and nuts. A nice touch is that the iced water is lightly flavored with cucumber. It is very refreshing.

Even the bread had a story. There is a big bowl with pieces of white bread which I would have thought was a French type of bread. It turns out this is the type of bread that is eaten by all classes in Morocco.

Max said that many people are poor, so there is not a lot of meat with meals. Typically food is eaten from the outside of the plate to the center. So the bread is very porous to sop up the sauces. By the time the center of the plate is ready to be eaten, people are full and the small portion of meat is satisfying and enough.

According to Max, the man who makes the bread once did some cooking for the King of Morocco. There was something about going out to the dessert, but unfortunately I didn’t have my chowhound hat on. I took the remaining bread home. After all, you can’t have bread fit for a king just tossed.

The meal included a complementary palate cleanser, a light lavender honey sherbet on top of a bed of tea granite that reminded me of eating fresh snow it was so light in texture. It was garnished with fresh mint leaves.

Max said this was one of the original desserts on the menu. The regular customers sometimes ask for it and so it is available on request along with a few other favorite dishes. Reading through some of the reviews on the website, the sherbet might be made of lebne, a type of yogurt. I’m not sure if this is still true.

The delicate Bateeya which a NY Times review correctly calls “ethereal”. is a MUST ORDER dish. Paired with the suggested Riesling it is probably one of the best dishes in San Francisco.

Max said the Riesling was “almost like an ingredient of the Bateeya”. No kidding. The flavors were a major symphony of tastes, playing off, and enhancing each other.

Aziza uses one of the same wine buyers that Slanted Door users. Mark Ellenberger is responsible for the wine list which is selected to complement the food. The site says that “he conducts extensive training with all staff members, so as a result, servers are never tentative in recommending wines”

As all of the dishes it was beautifully presented with ‘Aziza’ spelled out in cinnamon on the plate of the Bateeya.

I actually liked the Riesling quite a lot by itself. I told Max that he made an excellent choice and I usually don’t like Riesling. He was very knowledgeable about this variety and talked about what made a good Riesling. Sorry, I didn’t have my chowhound hat on so I don’t have the details and don’t remember which Riesling it was.

Another great fact is that you can order half glasses for half price.

The other MUST ORDER dish is the steamed aromatic saffron scented couscous. The stewed lamb another poster suggested was as great as described in the link below, but that couscous was amazing. I don’t even like couscous. In the center there are seven seasonal vegetables, raisins, toasted almonds and chickpeas. There was a small dish of harissa, a Tunisian-style hot sauce made with hot chilies, garlic, cumin, coriander, caraway and olive oil.

The website says “Aziza is not the average plateful of hard, chewy granules that many restaurants serve instead, Lahlou rolls the grain repeatedly and soaks it in vegetable stock to make it fluffy and appetizing”. That is an understatement. Max said that the restaurant starts making it in the morning.

One review said the couscous is made by “hand rolling it three times and steaming it again and again, a process that takes six hours. In the end, the tiny bits of semolina are as light as air”

This is also a great restaurant for both vegetarians and meat eaters. The Bateeya come in a vegetarian version.

They recently added a lovely new dessert to the menu which had a goat cheese cheesecake with chopped pistachios and Frog Hollow peaches. The whole dessert was great, but those peaches were outsanding. They were warm and exquisitely complemented the cheesecake. Those warm peaches were so good by themselves.

Janet Rikala Dalton recently became the pastry chef. Most recently she was the consulting pastry chef at Town Hall restaurant. Other Chowhound posts have raved about the carrot cake.

The nightly menus are printed from the website. That means if you go on line, you will see exactly what is being served. More restaurants should have current menus on their websites.

Although the link below suggests ordering a la carte, my own opinion is to go with the tasting menu. It includes a single Bateeya instead of a full order of two. This is nice if dining alone. Also, you can choose any entrée or dessert with the appetizer being the chef’s choice. I also had a choice of the soup on the menu or the special corn soup that night.

And speaking of appetizers, it was Mediterranean spreads with outstanding house made hot from the grill flat bread. I have never had better flat bread any where. The spreads were light mousses with intense flavor. They included roasted pepper and pomegranate mousse, balsamic eggplant mousse and yogurt dill mousse. These were in a class by themselves and had nothing to do with any Mid-Eastern type of spread. Again, sorry, didn’t have my chowhound hat on, but this is only the top level of ingredients. Max recited a list of intriguing spices and ingredients in each of the mousses.

Nice list of interesting drinks which someone mentioned in another post. The ginger and pear cocktail surprisingly went well with the corn soup. The list of cocktails is on the website. Aziza is noted nationally for its creative cocktail list.

One other HIGHLY RECOMMENDED item to order that Moroccan fresh mint tea with the splash of orange blossom water.

They reserve two four seat tables in front for walk ins, So even on a busy Saturday night you can get a seat. They will also serve dinner at the bar if all else fails. A single person can order the tasting menu.

One surprise was that it was more casual than expected. Quite a few people were wearing jeans.

Parking is tight in the neighborhood, but there is a lot near by (hard to get into by time I left about at eight.) There is also valet parking available.

Aziza is at the top of my list when entertaining clients or out of town visitors. Like Slanted Door, it is upscale food using the best, largely organic, California produce and meats. Slanted Door modernized Vietnamese food and made it accessible to people unfamiliar with that cuisine. Aziza does the same for Moroccan food. Aziza is a much, much better restaurant than Slanted Door in my opinion.

It is amusing that I now consider Aziza a good example of a San Francisco restaurant like Zuni or Coco500. Cal-Moroccan, why not? As the website says of the chef/owner “Lahlou is at the forefront of a growing community of chefs who have taken the foods of their homelands into another realm through the inspired use of California's bounty.” The bio is an interesting read.

Named after his mother, Aziza Lahlou, when interviewed by 7x7 magazine, Lahlou is amused by what she might think of the updated dishes. Lahlou grinned “at the thought of her puzzled questions: "What’s a cornish hen? Why doesn’t the lamb smell like lamb? What on earth is balsamic drizzle?"

This is the first time I’ve eaten at a Moroccan restaurant and Max is reciting a special appetizer that had feta, a specific type of watermelon and bulls blood. OK. I’m thinking hmmm I’d better ask about that bull’s blood. It turned out to be a variety of beet green. Whew. I have to get back to the farmers markets more regularly.

It is wonderful that the chef shops at the Ferry Plaza market and the ingredients are identified. I like knowing Marshall honey and Frog Hollow peaches and Hoffman Ranch chicken are used. I am unhappy with the current trend that doesn’t name varieties and vendors.

Also noted in some reviews, Aziza, which opened in 2001, has improved with age. The recipes and décor have changed for the better. The vibe is Californian. The belly dancing is gone. It seems to be a smart focused restaurant. When asked by SF Magazine what his motto was, Lahlou replied “Don’t cut corners and good things will happen”

The quality is evident in every bite.

So to recap:
Private rooms available
Vegan and Vegetarian friendly and delicious
Seating available for walk ins either at two tables or at the bar
Half glasses of wine can be ordered


Instructions

In a 25cm (10in) paella pan or large cast-iron frying pan, warm the oil over a medium heat until shimmering. Add the onion and cook for 2 minutes, or until it starts to soften. Stir in the garlic and cook for 30 seconds, or until fragrant. Incorporate the saffron, dried chillies, tomatoes, and paprika. Stir in the rice and cook for 2–3 minutes.

Add the stock to the rice mixture and stir. Bring to the boil then reduce the heat to low and cook, covered, for 20 minutes. Stir in the haricot beans, pigeon peas (or black-eyed beans), and kidney beans. Cover again and cook for an additional 10 minutes. Scatter the green peas across the top and cook without stirring, covered, for another 10 minutes, or until the beans and peas are warmed through. Remove from the heat.

Season with salt and pepper to taste. Arrange the red pepper strips and olives evenly across the top. Cover and let the paella stand for 5 minutes. Garnish with lemon wedges and parsley, then serve.

Make it with meat – Add 225g (8oz) cooked, peeled, and de-veined prawns along with the red pepper strips in step 3.

NUTRITION PER SERVING

Calories 290 Total Fat 4.5g Saturated Fat 0.5g Cholesterol 0mg Sodium 260mg Total Carbohydrate 55g Dietary Fibre 6g Sugars 4g Protein 8g


Watch the video: Nigella Lawsons Saffron Scented Chicken Pilaf. Forever Summer with Nigella


Comments:

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