Sunday, January 29, 2012

Kifta (Arabic Meatloaf)

Original Recipe:
http://allrecipes.com/recipe/kifta/


Ingredients


1 1/2 cups vegetable oil for frying

1 large potato, thinly sliced

2 pounds ground beef

1/2 onion, minced

3 cloves garlic

1/2 bunch fresh parsley, chopped

1 1/2 teaspoons salt

1 1/2 teaspoons ground black pepper

1 1/2 teaspoons ground allspice

1 1/2 teaspoons ground nutmeg

1 1/2 teaspoons cumin

1 large tomato, thinly sliced

1/2 onion, sliced

2 cups long grain white rice

4 cups water

Directions

1.Preheat the oven to 350 degrees F (175 degrees C). Heat the oil in a large heavy skillet over medium-high heat. When the oil is hot, place potato slices in a thin layer, and fry just until golden. Remove with a slotted spoon, and set aside on paper towels.

2.In a medium bowl, mix together the ground beef, minced onion, garlic, parsley, salt, pepper, allspice, nutmeg, and cumin. Press flat into a 7x11 inch baking dish. Arrange potato slices over the meat in an even layer. Place tomato slices over the potato. Top with slices of onion. Cover with aluminum foil.

3.Bake for 45 minutes in the preheated oven. Remove the aluminum foil from the top, and continue to bake for another 15 minutes, or until browned.

4.While the kifta is cooking, combine the rice and water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes or until rice is tender. When kifta is done, cut into squares and serve over rice.

Tuesday, January 3, 2012

Butternut Squash Gratin

from: whatscookingamerica.net

Ingredients:
1/2 cup coarse dry bread crumbs
1 cup shredded sharp cheddar cheese
1 tablespoon butter, melted
1 tablespoon 
olive oil
1 small 
onion, sliced
Coarse salt and freshly-ground black pepper to taste
2 teaspoons dried thyme, divided
1 clove garlic, minced
3 cups butternut squash, peeled, seeded and cut into 1/4-inch cubes
2 tablespoons all-purpose flour
1/4 cup grated parmesan cheese
1/4 cup chicken broth or white wine (your choice)

Preparation:
Preheat oven to 350 degrees F. Lightly butter a 1 quart baking dish.
Prepare Topping:  In a small bowl, combine bread crumbs, cheddar cheese, and melted butter; set aside.
In a medium-size frying pan over medium-low heat, add olive oil and saute sliced onions, salt, pepper, and 1 teaspoon thyme until onions are lightly browned, approximately 15 minutes. Stir in garlic and cook another minute or so. Remove from heat. Spread onion mixture evenly over the bottom of the prepared baking dish. Set aside the frying pan for later use.
In a large bowl, toss butternut squash cubes with the flour, parmesan cheese, and remaining 1 teaspoon thyme (or to taste) to evenly coat the squash cubes. NOTE: I like to add some additional black pepper at this point. Spread squash mixture evenly over the top of the onions; set aside.
Place frying pan (that you cooked the onions in) over low heat. Add chicken broth or white wine to deglaze, scraping down brown bits from the bottom and sides of the pan, and let simmer approximately 2 to 3 minutes. Remove from head and pour over the top of the squash mixture.
Spread prepared cheese topping over the top of the gratin. Bake for approximately 50 to 60 minutes until the squash is soft and the topping is lightly brown. NOTE: If you find your topping is browning to fast, cover the dish with some aluminum foil.
Remove from oven and let rest for 10 minutes before serving.
Makes 2 to 4 servings.