Posts in : Ingredients potatoes

• 

  Tajin Sibnekh

  
  
  • Posted by elimam
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  Tajin Sibnekh
  

  

  Course

  entree

  Cuisine

  Tunisian

  Prep Time

  30 minutes

  Cook Time

  35 minutes

  Servings

  servings

  
  Ingredients

  • 1/3 cup Extra Virgin Olive Oil
  • 2 potatoes peeled and cubed
  • 8 ounces diced chicken breast meat
  • 1 large onion diced
  • 1 tablespoon harissa
  • 1 1/2 teaspoons ras el hanout
  • 1/2 cup water
  • 1 1/2 tablespoons tomato sauce
  • 1 tablespoon butter
  • 1 bunch fresh spinach washed and chopped
  • 8 eggs
  • 1 cup frozen peas
  • 1/3 cup parmesan cheese
  • 1 pinch salt and pepper to taste

  Course entree Cuisine Tunisian Prep Time 30 minutes Cook Time 35 minutes Servings servings Ingredients 1/3 cup Extra Virgin Olive Oil 2 potatoes peeled and cubed 8 ounces diced chicken breast meat 1 large onion diced 1 tablespoon harissa 1 1/2 teaspoons ras el hanout 1/2 cup water 1 1/2 tablespoons tomato sauce 1 tablespoon butter 1 bunch fresh spinach washed and chopped 8 eggs 1 cup frozen peas 1/3 cup parmesan cheese 1 pinch salt and pepper to taste

  
  Instructions

  1. Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking dish.

  2. Heat the olive oil in a large skillet over medium-high heat. Fry the potatoes in the hot oil until golden brown and tender, about 7 minutes. Remove with a slotted spoon, and drain on a paper towel-lined plate. Stir the chicken into the remaining oil, and cook until white on the outside, but still pink on the inside, about 2 minutes. Add the onion, and continue cooking until the onion has softened and turned translucent, about 5 minutes. Stir in the harissa, ras el hanout, water, tomato sauce, and butter. Bring to a simmer, then stir in the spinach until wilted. Remove from the heat, and set aside.

  3. Beat the eggs in a large mixing bowl until smooth. Stir in the peas, Parmesan cheese, and fried potatoes. Stir in the chicken mixture a spoonful at a time, season to taste with salt and pepper, then pour into the prepared baking dish.
     

  4. Bake in preheated oven until the mixture is firm and golden brown, 15 to 20 minutes. Allow to cool slightly, then cut into 12 squares, and serve warm.

  
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• 

  Spanish Potato Omelet

  
  
  • Posted by elimam
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  Spanish Potato Omelet

  

  Course

  brunch

  Cuisine

  Spanish

  Prep Time

  15 minutes

  Cook Time

  45 minutes

  Servings

  servings

  Ingredients

  • 1/2 cup Extra Virgin Olive Oil
  • 1/2 pound potatoes thinly sliced
  • salt and pepper to taste
  • 1 large onion thinly sliced
  • 4 eggs
  • salt and pepper to taste
  • 2 tomatoes peeled, seeded, and coarsely chopped
  • 2 green onions chopped

  Course brunch Cuisine Spanish Prep Time 15 minutes Cook Time 45 minutes Servings servings Ingredients 1/2 cup Extra Virgin Olive Oil 1/2 pound potatoes thinly sliced salt and pepper to taste 1 large onion thinly sliced 4 eggs salt and pepper to taste 2 tomatoes peeled, seeded, and coarsely chopped 2 green onions chopped

  Instructions

  1. In a large frying pan or skillet, heat olive oil over medium-high heat. Sprinkle potatoes lightly with salt and pepper. Cook until golden brown and crisp.
  2. Once the potatoes are golden, stir in the onions. Cook, stirring occasionally, until onions soften and begin to brown.
  3. Meanwhile, beat eggs together with salt and pepper. Pour eggs into pan and stir gently to combine. Reduce heat to low and cook until eggs begin to brown on the bottom.
  4. Loosen bottom of omelet with a spatula, invert a large plate over the pan, and carefully turn the omelet out onto it. Slide the omelet back into the pan with the uncooked side down. Cook until eggs are set. Garnish omelet with tomato and green onion and serve warm.

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  Moroccan Potato Bean Soup

  
  
  • Posted by elimam
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  Moroccan Potato Bean Soup

  

  Course

  soup

  Cuisine

  Moroccan

  Prep Time

  15 minutes

  Cook Time

  45 minutes

  Servings

  servings

  Ingredients

  • 6 cups water
  • 1 can kidney beans
  • 3 tablespoons Extra Virgin Olive Oil
  • 2 onions chopped
  • 2 potatoes peeled and cubed
  • 3 tablespoons chicken bouillon powder
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon ground white pepper
  • 1/2 teaspoon cayenne pepper (optional)
  • 2 teaspoons curry powder
  • 2 tablespoons soy sauce
  • 1/2 cup whole milk
  • 1/2 cup half-and-half
  • 1/2 cup dry potato flakes
  • 1/4 cup chopped green onions

  Course soup Cuisine Moroccan Prep Time 15 minutes Cook Time 45 minutes Servings servings Ingredients 6 cups water 1 can kidney beans 3 tablespoons Extra Virgin Olive Oil 2 onions chopped 2 potatoes peeled and cubed 3 tablespoons chicken bouillon powder 1/2 teaspoon ground turmeric 1/2 teaspoon ground black pepper 1/2 teaspoon ground white pepper 1/2 teaspoon cayenne pepper (optional) 2 teaspoons curry powder 2 tablespoons soy sauce 1/2 cup whole milk 1/2 cup half-and-half 1/2 cup dry potato flakes 1/4 cup chopped green onions

  Instructions

  1. In a medium-size cooking pot, add water and white kidney beans and bring to boil. Reduce heat and simmer for 15 minutes.
  2. In a frying pan, sautéed onions in olive oil until lightly brown.
  3. To cooking pot, add potatoes, sautéed onions, chicken soup base, turmeric, black pepper, white pepper, cayenne pepper, curry powder, and soy sauce, and cook until potatoes are tender.
  4. Add whole milk and half and half cream and bring back to boil. Add instant potato flakes, stirring until well blended. Adjust seasonings to taste. Garnish with chopped chives or green onions.

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