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Posts in : Ingredients salt and pepper to taste

  • Tajin Sibnekh



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    Tajin Sibnekh

    Course entree
    Cuisine Tunisian

    Prep Time 30 minutes
    Cook Time 35 minutes

    Servings
    servings


    Ingredients

    Course entree
    Cuisine Tunisian

    Prep Time 30 minutes
    Cook Time 35 minutes

    Servings
    servings


    Ingredients


    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



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     Spanish Potato Omelet
    Course brunch
    Cuisine Spanish
    Prep Time 15 minutes
    Cook Time 45 minutes
    Servings
    servings
    Ingredients
    Course brunch
    Cuisine Spanish
    Prep Time 15 minutes
    Cook Time 45 minutes
    Servings
    servings
    Ingredients
    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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  • Spanish Garlic Soup



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     Spanish Garlic Soup
    Course soup
    Cuisine Spanish
    Prep Time 15 minutes
    Cook Time 20 minutes
    Servings
    servings
    Ingredients
    Course soup
    Cuisine Spanish
    Prep Time 15 minutes
    Cook Time 20 minutes
    Servings
    servings
    Ingredients
    Instructions
    1. Heat oil in a large saucepan over medium heat. Stir in garlic and cook until lightly browned, about 5 minutes. Pour in 1 cup of chicken stock, cover, and allow to simmer until the garlic is soft, about 10 minutes.
    2. Mash the garlic with a fork into a coarse paste. Pour in remaining chicken stock, increase heat to medium-high, and bring to a boil. Stir in carrots and cook for 1 minute, then add red pepper and continue cooking until vegetables are tender. Season to taste with salt and pepper before serving.
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  • Green Onion Cakes



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     Green Onion Cakes
    Course snacks
    Cuisine Chinese
    Prep Time 20 minutes
    Cook Time 20 minutes
    Servings
    cakes
    Ingredients
    Course snacks
    Cuisine Chinese
    Prep Time 20 minutes
    Cook Time 20 minutes
    Servings
    cakes
    Ingredients
    Instructions
    1. Use a fork to mix flour and boiling water in a large bowl. Knead dough into a ball. Cover bowl with plastic wrap; let dough rest for 30 to 60 minutes.
    2. Evenly divide dough into 16 pieces. Roll each piece into a 1/4 inch thick circle. Brush each circle with oil, season with salt and pepper, and sprinkle with about 1 teaspoon of green onions. Roll up, cigar style, and pinch open ends together to form a circle. Roll each circle flat to 1/4 inch.
    3. Heat 2 teaspoons oil in a large skillet. Fry cakes until golden brown, about 2 minutes on each side.
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  • Moroccan Tuna Brik



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     Moroccan Tuna Brik
    Course snacks
    Cuisine Moroccan
    Prep Time 30 minutes
    Cook Time 10 minutes
    Servings
    brik
    Ingredients
    Course snacks
    Cuisine Moroccan
    Prep Time 30 minutes
    Cook Time 10 minutes
    Servings
    brik
    Ingredients
    Instructions
    1. Melt the butter in a skillet over medium heat. Stir in the onion, and cook until the onion has softened and turned translucent, about 5 minutes. Transfer the onion to a mixing bowl, and stir in the tuna, parsley, capers, and Parmesan cheese; season to taste with salt and pepper.
    2. Cut the phyllo sheets in half lengthwise, ending up with long, narrow sheets. Lay out one strip of phyllo at a time on your work surface with one of the narrow ends close to you. Place a heaping tablespoon of filling 1 inch from the end closest to you. Fold the bottom right corner over the filling to the left edge to form a triangle. Fold the triangle up, bringing the point at the bottom left up to rest along the left edge. Turn the lower left corner over to touch the right edge. Continue turning the triangle over in this manner until you reach the end of the phyllo. Lightly brush the last inch of phyllo with water to seal. Repeat with the remaining filling and phyllo dough.
    3. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
    4. Fry the brik in the preheated oil in batches until golden brown and crispy, about 3 minutes. Drain the brik on a paper towel-lined plate. Serve with lemon wedges.
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  • Artichoke, Cheese and Olive Antipasto



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     Artichoke, Cheese and Olive Antipasto
    Course appetizer
    Cuisine Italian
    Prep Time 30 minutes
    Cook Time 180 minutes
    Servings
    servings
    Ingredients
    Course appetizer
    Cuisine Italian
    Prep Time 30 minutes
    Cook Time 180 minutes
    Servings
    servings
    Ingredients
    Instructions
    1. Pour the jars of artichoke hearts with their liquid into a 1 1/2 quart or larger container with a tight sealing lid. Add the bell peppers, black olives, and provolone cheese.
    2. In a medium bowl, whisk together the olive oil, balsamic vinegar, oregano, garlic, salt and pepper. Pour over the ingredients in the container. Seal the lid, and refrigerate for at least 3 hours, shaking gently about once per hour.
    3. To serve, allow the mixture to come to room temperature. Soon onto serving plates, and top with basil shreds as a garnish.
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