Steamy Kitchen Recipes | RSS Feed http://steamykitchen.com Steamy Kitchen Food Blog: fast recipes, simple recipes, with fresh ingredients to create delicious meals. Tue, 21 Jul 2015 18:52:51 +0000 en-US hourly 1 http://wordpress.org/?v=4.2.3 Kofta Meatballs with Sweet and Sour Cherry Sauce http://steamykitchen.com/25044-kofta-meatballs-with-sweet-and-sour-cherry-sauce-recipe-video.html http://steamykitchen.com/25044-kofta-meatballs-with-sweet-and-sour-cherry-sauce-recipe-video.html#comments Mon, 18 Mar 2013 18:35:08 +0000 http://steamykitchen.com/?p=25044 Last week, the boys were on spring break (does anyone remember when spring break was actually in Spring?) and we decided as a family to staycation the week instead of braving the crowds at Disney or spending money on traveling. With 5 acres, 2 dogs, 10 chickens, 150 koi fish, it costs us more than just the flight + hotel to ...

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Last week, the boys were on spring break (does anyone remember when spring break was actually in Spring?) and we decided as a family to staycation the week instead of braving the crowds at Disney or spending money on traveling. With 5 acres, 2 dogs, 10 chickens, 150 koi fish, it costs us more than just the flight + hotel to travel somewhere. We gotta pay someone responsible to watch over the compound when we’re gone. Plus, this year, we’re toying with the idea of taking the boys to Hong Kong/Laos/Cambodia and a summer trip to see Redwood National Park in California.

Kofta Meatballs with Sweet and Sour Cherry Sauce Recipe

Plus, Scott and I are headed to Pebble Beach Wine Festival, IACP in San Francisco in a few weeks. Oh and BlogHer Food in Austin, BlogHer in Chicago, Food Blogger Connect in London. This, all before August.

Kofta Meatballs with Sweet and Sour Cherry Sauce Recipe

So, home we were last week….and it was a week of indulging in the kitchen. We had guests over for grilled lobsters, steamed mussels, skirt steak and meatballs. All different meals, of course! Scott’s birthday party potluck was thrown in there somewhere too. All I know is that last Friday, on recycle pick-up day, our bin overfloweth and I was quite embarrassed to put out SO MANY empties –  so I divided the bottles into two piles, one for last week and one for this week’s pick-up.

Kofta Meatballs with Sweet and Sour Cherry Sauce Recipe

One of the recipes we tried for the party was an Arabian dish – Kofta, or Meatballs with Sweet and Sour Cherry Sauce. It’s from a cookbook called “Modern Flavors of Arabia” by Suzanne Husseini, one of most popular cooking show personalities in the Middle East. The sweet and sour cherry sauce complemented the rich lamb meatballs (though of course you could use ground pork/beef/chicken/turkey instead).

Kofta Meatballs with Sweet and Sour Cherry Sauce Recipe

I rehydrated dried cherries in honey and lemon (also – ahem, I may or may not have added a little splash of Brandy). The sauce simmers quietly while the meatballs cook in the oven or on the stove.

Kofta Meatballs with Sweet and Sour Cherry Sauce Recipe

It’s a fabulous party food – skewer each meatball with a cute pick.

Kofta Meatballs with Sweet and Sour Cherry Sauce Recipe Video

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Kofta Meatballs with Sweet and Sour Cherry Sauce

Servings: 8-10 Prep Time: 5 minutes Cook Time: 20 minutes
Kofta Meatballs with Sweet and Sour Cherry Sauce Recipe

Feel free to sub the lamb with ground meat of your choice.

Ingredients:

FOR THE CHERRY SAUCE

1 tablespoon olive oil
1 shallot, chopped (or 2 tablespoons diced red onion)
1 cup dried cherries
3 teaspoons honey
splash of Brandy (optional)
1/2 lemon, juiced
1/2 cup water
1/2 teaspoon cinnamon
1 tablespoon minced fresh mintsalt and freshly ground black pepper, to tasteFor the Meatballs

1 pound ground lamb
1/4 cup sparkling water
2 cloves garlic, minced
2 tablespoons minced fresh parsley
1/2 teaspoon cloves
1/2 teaspoon cinnamon
1/2 teaspoon cumin
1/2 teaspoon allspice
salt and pepper to taste
3 tablespoons olive oil

Directions:

To make the Cherry Sauce

In a small saucepan over medium-high heat, add the olive oil and shallot and saute until tender. Add the cherries, honey, lemon juice, water and cinnamon and bring mixture to a boil. Lower the heat and allow to simmer for 5 minutes or until the sauce has thickened. Add salt and pepper to taste. Stir in the mint.

To make the Meatballs
Preheat oven to 375F.

In a large mixing bowl, add the ground lamb, sparkling water, garlic, cloves, cinnamon, cumin, allspice, salt and pepper. Mix lightly to incorporate all ingredients. Form mixture into small meatballs.

In a large frying pan over medium high, add olive oil. Add meatballs and fry, turning often to brown all over, about 5-7 minutes. You might have to cook meatballs in batches if your pan is too small. After browning all the meatballs, place meatballs on a baking sheet and bake in oven for 10 minutes to cook through. Drizzle with the cherry sauce just before serving.

 


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My new cookbook is available for purchase now wherever books are sold!

You can also pick up a copy on Amazon for $13.98!

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Healthy Hummus Recipe http://steamykitchen.com/25035-healthy-hummus-recipe-video.html http://steamykitchen.com/25035-healthy-hummus-recipe-video.html#comments Mon, 11 Mar 2013 17:15:06 +0000 http://steamykitchen.com/?p=25035 Once a week, I head down to Sarasota to meet up with my friends for a “Sit and Spin” at The Good Yarn. My fiber-loving friends will understand what that means, and for the rest of you, it means that I hang out with friends while spinning wool on my Schacht Ladybug. Other than cooking, photography and blogging, I also ...

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Hummus Recipe

Once a week, I head down to Sarasota to meet up with my friends for a “Sit and Spin” at The Good Yarn. My fiber-loving friends will understand what that means, and for the rest of you, it means that I hang out with friends while spinning wool on my Schacht Ladybug.

Hummus Recipe

Other than cooking, photography and blogging, I also love turning wool, yarn, silk, alpaca, cashmere into beautiful scarves, sweaters and socks. It’s turned into quite an obsession, my craft room is filled with wool freshly sheared and you’ll never find me not-knitting in my spare time.

Hummus Recipe

On the way to the yarn shop, I always stop by Simon’s, a family-owned deli that was recently featured in NY Times 36 Hours in Sarasota. It’s a dine-in/takeout place that’s friendly to meat lovers, vegetarians and vegans. Yes, we all can get along!

Hummus Recipe

If you’re in town and have a chance to stop by, there are 2 must-eats. The Kale Tabouli (here’s my version) and their hummus. Simon’s hummus is clean, fresh, snappy from the garlic and lemon. What makes their hummus so tasty and fresh was NOT an addition of an ingredient, but actually quite the opposite.

In addition to leaving out a specific ingredient (watch the video below to find out), I’ve also lightened up the recipe by adding in plain yogurt to create a smooth, creamy hummus.

Hummus Recipe

 

 

Healthy Hummus Recipe Video

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Healthy Hummus Recipe

Servings: 4-6 Prep Time: 5 minutes Cook Time: 3 minutes
Hummus Recipe

Instead of tahini, I used plain yogurt to lighten up the recipe. Make sure you drain, rinse and re-drain the chickpeas. The water in the can of chickpeas is cloudy and starchy. You'll want to discard that. Use a good quality extra virgin olive oil!

Ingredients:

One 15-ounce can chickpeas (garbanzo), rinsed and drained well
juice from 1 lemon (about 1/4 cup)
3/4 teaspoon kosher or sea salt
1-2 cloves garlic, very finely minced
1/4 cup plain yogurt
3 tablespoons extra virgin olive oil, plus more for drizzling
1/4 teaspoon smoked paprika
minced fresh parsley

Directions:

In a food processor, combine the chickpeas, lemon juice, salt, garlic and yogurt. Process for 1 minute, then open the food processer and scrape the sides. Process for another minute. While the processor is running, pour in the olive oil. Taste and check for smooth consistency. If the hummus is too thick, add 1 tablespoon of water. Just before serving, sprinkle with smoked paprika, fresh parsley and drizzle with additional olive oil.

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Steamy Kitchen's Healthy Asian Favorites cookbook cover

My new cookbook is available for purchase now wherever books are sold!

You can also pick up a copy on Amazon for $13.98!

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Leftover Turkey Recipe: Halal Cart Style Turkey and Rice with White Sauce http://steamykitchen.com/19511-leftover-turkey-recipe-halal-cart-style-turkey-and-rice-with-white-sauce.html http://steamykitchen.com/19511-leftover-turkey-recipe-halal-cart-style-turkey-and-rice-with-white-sauce.html#comments Mon, 21 Nov 2011 18:39:51 +0000 http://steamykitchen.com/?p=19511 A recipe just like the Chicken and Rice served on Halal Carts in Midtown Manhattan, but using leftover turkey instead!

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My parents will be visiting for a week, they arrive a little later this afternoon. This morning, I headed over to the supermarket to stock up on breakfast items, snacks and stuff for dinner tonight. As I was walking up and down the aisles, I thought, “hmmm, wouldn’t it be a fun idea to buy all the stuff that Mom and Dad *wouldn’t* let us buy when we were kids!???”

Ho-Ho’s!
Ding Dongs!
Spongy white bread!
Doritos NOT on sale!
Brand-name cereals!
4 different kinds of ice cream, NOT on sale!
Choco-Tacos!

My shopping cart was like the mecca of junk food and the hottie bag-boy was like, “You having a party?! Who’s comin’ over!?”

“Uh, my parents.”

Yeah, that’s hot.

I didn’t realize until I got home that my parents aren’t going to touch this junk food (I did end up buying Grape Nuts and nonfat plain yogurt for their breakfast); and I certainly won’t be able to eat all this junk food by myself.

Which means, my BOYS will be eating all that nasty sugar.

But wait….that goes against my house rules and all the hard work training the boys not to buy things not on sale or brand-name cereal because the generic ones in the bag are just the same.

Oh.

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Those of you here just for the recipe, I’m sorry you had to read through my self-therapy just now :-)

If you’ve visited Midtown Manhattan, you must have seen the food carts featuring Halal-style chicken and rice. Moist, savory chicken pieces are cooked right on the cart griddle, deftly chopped with the side edge of the long, wide metal spatula. The edges of the chicken near that crunchy-crispy-fried stage and then tossed with a white, tangy sauce. This is served over golden-colored and cumin-spiced rice with a side of salad and wedge of flatbread.

The lines at lunch can be excrutiatingly long, as the delicious smell of the chicken being grilled can travel far and wide.

A recipe for Halal Chicken and Rice with White Sauce comes from Serious Eats’ brand new book, Serious Eats A Comprehensive Guide to Making & Eating Delicious Food Wherever You Are. (whew…that was a long title)

But I’m not going to give you *that* recipe just yet – today is about hacking this recipe to use your leftover Thanksgiving turkey – because we all know that next week you’ll quickly tire of turkey sandwiches.

 

Ground Turmeric may be an ingredient you’re not familiar with –

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Halal Cart Style Turkey and Rice with White Sauce Recipe

Servings: 4-6 Prep Time: 10 minutes Cook Time: 30 minutes
Halal Cart Style Turkey with Rice and White Sauce Recipe

Adapted from Serious Eats Cookbook

-If turkey's not your thing, try this with cooked rotisserie style chicken.
-If you can't find Harissa-style hot sauce, regular ol' Tabasco will sub just fine. Serious Eats suggests to toaste the pita or flatbread, but I prefer my flatbread soft and warmed through via the microwave instead. To keep the bread steaming hot (i.e. not dried out), I wrap them in a barely damp towel and then put them in the microwave.
-For Gluten-Free, substitute with GF flatbread of your choice.
-For a healthier version, substitute light olive oil for the butter and use non-fat Greek yogurt and low-fat mayonnaise (or skip the mayo altogether and use Greek yogurt only)

Ingredients:

FOR THE RICE
2 tablespoons butter
1/2 teaspoon ground turmeric
1/4 teaspoon ground cumin
1 1/2 cups long grain or Basmati rice
2 1/2 cups chicken broth
salt and pepper
FOR THE WHITE SAUCE
1/2 cup mayonnaise
1/2 cup Greek yogurt
1 tablespoon sugar
2 tablespoons white vinegar
1 teaspoon lemon juice
1/4 cup chopped fresh parsley
salt and pepper
FOR THE TURKEY
2 tablespoons butter
1/2 onion, thinly sliced
1/2 cup turkey drippings (or chicken broth)
2 pounds cooked, leftover turkey, shredded
TO SERVE
1/2 head iceberg lettuce, shredded
1 large tomato, cut into wedges
1/2 red onion, thinly sliced
flatbread or pita bread, cut into wedges
Harissa-style hot sauce (or hot sauce of your choice, like Tabasco)

Directions:

1. To cook the Rice: Melt the butter over medium heat in a large pot. Add the turmeric and cumin and cook 1 minute. Add the rice and stir to coat. Cook, stirring freqently, until the rice is lightly toasted, about 4 minutes. Add the chicken broth, season to taste with salt and pepper. Raise the heat to high and bring to boil. Cover, reduce to simmer and cook for 15 minutes without disturbing. Remove from heat, keeping the cover on, and let rest for 5 minutes.

2. For the White Sauce, combine all the ingredients together.

3. For the Turkey, heat a large saute pan or frying pan over medium-high heat with the butter. When bubbling, add in the onion and cook for 5 minutes. Pour in the turkey drippings (or chicken broth) and bring to simmer. Add in the leftover turkey and cook for 1 minute just to warm through. Remove from heat, stir in 1/2 of the White Sauce.

4. Wrap the stack of pita bread or flatbread in damp towel. Microwave on medium for 60 seconds to soften and heat through.

5. To serve, divide the lettice, tomato and red onion amongst each plate. Spoon rice onto each plate and top with the turkey. Add a spoonful of the remaining White Sauce onto each plate (you can use this as salad dressing for the salad or just spoon on top of the turkey). Serve with Harissa-style hot sauce.

About Serious Eats book:

(from back cover)

“Ed Levine and the editors of food blog SeriousEats.com bring you the first Serious Eats book, a celebration of America’s favorite foods, from pizza to barbecue, tacos to sliders, doughnuts to egg sandwiches, and much more. Serious Eats crackles with the energy and conviction that has made the website the passionate, discerning authority on all things delicious since its inception in 2006.

Are you a Serious Eater?

1. Do you plan your day around what you might eat?
2. When you are heading somewhere, anywhere, will you go out of your way to eat something delicious?
3. When you daydream, do you often find yourself thinking about food?
4. Do you live to eat, rather than eat to live?
5. Have you strained relationships with friends or family by dictating the food itinerary—changing everyone’s plans to try a potentially special burger or piece of pie?

Ed Levine, whom Ruth Reichl calls the “missionary of the delicious,” and his SeriousEats.com editors present their unique take on iconic foods made and served around the country. From house-cured, hand-cut corned beef sandwiches at Jake’s in Milwaukee to fried-to-order doughnuts at Shipley’s Do-Nuts in Houston; from fresh clam pizza at Zuppardi’s Pizzeria in West Haven, Connecticut, to Green Eggs and Ham at Huckleberry Bakery and Café in Los Angeles, Serious Eats is a veritable map of some of the best food they have eaten nationwide.

Covering fast food, family-run restaurants, food trucks, and four-star dining establishments, all with zero snobbery, there is plenty here for every food lover, from coast to coast and everywhere in between. Featuring 400 of the Serious Eats team’s greatest food finds and 50 all-new recipes, this is your must-read manual for the pursuit of a tasty life.

You’ll learn not only where to go for the best grub, but also how to make the food you crave right in your own kitchen, with original recipes including Neapolitan Pizza (and dough), the Ultimate Sliders (which were invented in Kansas), Caramel Sticky Buns, Southern Fried Chicken, the classic Reuben, and Triple-Chocolate Adult Brownies. You’ll also hone your Serious Eater skills with tips that include signs of deliciousness, regional style guides (think pizza or barbecue), and Ed’s hypotheses—ranging from the Cuban sandwich theory to the Pizza Cognition Theory—on what makes a perfect bite.”

Buy Serious Eats book on Amazon for $18.15

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Middle Eastern Stuffed Zucchini http://steamykitchen.com/11751-stuffed-zucchini-boats-recipe.html http://steamykitchen.com/11751-stuffed-zucchini-boats-recipe.html#comments Thu, 04 Nov 2010 14:00:15 +0000 http://steamykitchen.com/?p=11751 There are a gazillion things to do with zucchini, but making stuffed zucchini boats are has got to be the most fun way to eat, and that's by unanimous vote from all members of the family.

This recipe, ripped out from Family Circle magazine, has been tacked on my refrigerator for a few weeks and I . . .

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There are a gazillion things to do with zucchini, but making stuffed zucchini boats are has got to be the most fun way to eat, and that’s by unanimous vote from all members of the family.

This recipe, ripped out from Family Circle magazine, has been tacked on my refrigerator for a few weeks and I finally got around to giving it a whirl. For our family of 4, we served these as the main course and threw in a salad to round out the meal. The raisins, cinnamon and pine nuts are what gives it a Middle Eastern slant. Substitute ground turkey or lean ground pork for the chicken (but pssst…the ground chicken is really good!)

How to Make Stuffed Zucchini Boats

Stuffed Zucchini Boats Recipe

First things first, you’ve got to make the boat. Slice each zucchini in half, lengthwise. Use a teaspoon and start at the big end of the zucchini. Carefully dig your spoon in without piercing the skin.

Now turn your wrist as if you were using a melon baller and scoop out just one section.

It should look like this.

Continue doing one scoop at a time – be gentle and don’t worry about scooping every single bit out – just a good chunk of flesh. Don’t worry about it being even either, we’ll take care of that later.

scooping out

Make sure you leave about 1/4″ of space all around. Careful not to go through the skin, otherwise your zucchini boat will sink (well not really, but….)

leave 1/4 inch

I’ve scooped 4 times. Now it’s time to make the zucchini boat even.

Hold the zucchini boat and turn the spoon over and gently scrape to even out the hollow. Scrape out all the seeds.

It should look like this.

The key to this dish is to first microwave the zucchini with some water until it’s almost cooked through. I used a glass Pyrex dish – microwave and oven safe so that i don’t have to transfer dishes.

Cover with plastic wrap, leave an opening and microwave.

In the meantime, saute the bell peppers, onion, garlic, ground chicken. Add the cinnamon, salt and pepper.

Don’t forget the raisins.

And of course the cheese. The cheese helps the mixture stick together as well as give it a great flavor.

Mix it all around and now the stuffing is done.

Fill the cooked zucchini with the stuffing.

Oh yum. Can you smell that?

Top with pine nuts and bake for 10 minutes.

Please promise me you’ll make this recipe!?? You’ll love it. It’s fun to eat (my kids just picked up the entire boat and ate by hand), savory from the cheese and chicken, sweet from the raisins and nutty from the pine nuts.

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Middle Eastern Stuffed Zucchini Boats Recipe

Servings: Serves 4 as main dish, 8 as side dish Prep Time: 10 Cook Time: 30
stuffed-zucchini-boats-recipe-middle-eastern-4759.jpg

Recipe adapted from Family Circle, August 2010 Issue

Ingredients:

4 medium zucchini (about 6 ounces each)
1 tablespoon olive oil
1 red or yellow bell pepper, seeded and chopped
1/2 medium-size onion, chopped
2 cloves garlic, finely minced
1 pound ground chicken
1/4 cup golden raisins
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground cinnamon
1/2 cup shredded cheddar cheese
2 tablespoons pine nuts

Directions:

1. Cut zucchini in half lengthwise. Using a small spoon, carefully scoop out flesh and seeds, leaving a 1/4-inch-thick shell around edges. Discard flesh and seeds.

2. Place half of the zucchini, cut-side down, in an 11 x 7 x 2-inch glass baking dish. Add 1/2 cup water and cover with plastic wrap, venting one corner. Microwave 4 minutes. Place cooked zucchini in a large baking dish. Repeat with remaining zucchini.

3. Meanwhile, heat oven to 400 degrees F. In a large nonstick skillet, heat oil over medium heat. Add bell pepper, onion and garlic; cook 5 minutes, stirring occasionally. Crumble in chicken. Stir in raisins, salt, pepper and cinnamon. Cook 5 minutes, stirring occasionally. Turn off heat and stir in cheese.

4. Fill each zucchini half with about 1/3 cup stuffing, then sprinkle the pine nuts over tops. Bake at 400 degrees F for 10 minutes or until the zucchini is cooked through.

This is a sponsored review from BlogHer and Tamron.

Tamron AF18-270mm F/3.5-6.3 Lens Giveaway

Alright, my lens-lovin friends! What I love about this lens is that it’s got the world’s largest zoom ratio of 15X zoom, which means the lens covers an angel of view equivalent to that of a 28mm wideangle to a 419mm ultra telephoto with just one lens.

This is a great travel and food lens – because you can take a panoramic shot of the beach as well as closeup shots like the zucchini (take a look at the 2nd shot of finished dish).

The Tamron AF18-270mm F/3.5-6.3 Lens also has built-in vibration compensation – no tripod was used for the final shot, though I did use a tripod in the kitchen (I only have 2 hands!)

There’s a lens for Canon as well as Nikon and retails for $629, but there’s currently a $150 rebate so you can grab this baby for $479. More info on the lens at Tamron’s site.

GIVEAWAY CLOSED — Congrats to Taylor of Taylor Made!

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