Moroccan Kefta Kebab

When barbecuing, this is a great alternative to hamburgers!   My grandson likes these because of the novelty of eating meat off a stick.  These are delicious with a cucumber salad and Moroccan potato cakes.  (I will include this recipe the next time I make them).

This recipe  was adapted from a site called About.com

When I don't have fresh herbs I substitute dried parsley, coriander and mint leaves using smaller amounts according to taste.

INGREDIENTS

1 pound ground beef

1 teaspoon olive oil

1 medium onion, chopped very fine

2 teaspoons paprika

1 teaspoon cumin

1 teaspoon salt

1/4 teaspoon pepper

1/4 cup chopped parsley

1/4 chopped fresh coriander (cilantro)

1 tablespoon chopped mint leaves

1 teaspoon cinnamon

PREPARATION

Mix all ingredients in a bowl and let stand at least an hour.

Take a handful of the meat and shape into a sausage shape around a skewer.

Place the skewers onto a hot grill.  Do not turn until well browned or the meat will stick to the grill.

Goat Cheese Stuffed Salmon

This has to be our favorite way to prepare salmon.  At first I thought the combination of goat cheese and salmon sounded odd, but I decided to give it a try since they are two things I like.  I got this recipe from a site called Ile de France Cheese.

INGREDIENTS

2 pound filet of salmon, at least ¾ (three quarters) to 1 inch thick
4 ounces goat cheese or herb goat cheese, such as Ile de France
Salt and freshly ground black pepper
2 tablespoons chopped fresh herbs (tarragon, dill, thyme, chives and/or basil)
2 cups baby spinach leaves
1 lemon
1 tablespoon olive oil

 
    * Using a sharp knife, cut into the salmon lengthwise starting at the thickest end, working your way ¾ of the way through—do not cut the filet in half. The idea is to cut an “opening” into the filet but not separate the filet into two.
    * In a small bowl, mix the goat cheese, salt, pepper and herbs until smooth.
    * Lift the top of the salmon filet up and spread the goat cheese on top of the bottom layer. Top with the spinach leaves, and sprinkle with salt and pepper. Place the top filet back on and press down so the stuffing is patted down. Place the salmon onto a thick piece of aluminum foil.
    * Cut the lemon in half. Cut half the lemon into paper thin slices. Squeeze the remaining lemon half on top of the salmon. Place the lemon slices on top of the fish. Drizzle the oil on top of the fish, sprinkle with a grinding of pepper, and seal tightly.
    * Place the salmon on the hot grill and cook for about 15 to 20 minutes, depending on the thickness of the fish. The salmon should just begin to flake. Serves 4 to 6.

Indian Barbecue

This is a recipe I adapted from a blog called ECLECTIC (i-klek-tic).  The recipe was originally intended for chicken or pork satay.  I  generally  use a whole chicken which has had the skin removed and cut into serving sizes.

I have also used 2 pork tenderloins which have been sliced into medallions.

This is a very adaptable, delicious recipe.

MARINADE INGREDIENTS

1/2  onion, chopped
2 garlic cloves, crushed
1 Tablespoon ginger root, grated
2 Tablespoons lemon juice
1 Tablespoon soy sauce
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
2 Tablespoons vegetable oil 

Mix all ingredients in a large bowl. Coat your meat with the marinade and cover.   Marinate at least 4 hours.  Place  the meat into a foil lined pan.  Cover with aluminum foil and place on the barbecue.  Can also be cooked in the oven at 350 degrees for about 30-45 minutes until done.  

Excellent with vegetable biryani.    Today's illustration is with pork tenderloin medallions.

Brad's Vegetarian Biryani

This recipe was given to me by a friend, co-worker and excellent cook!  Brad is also a musician, fisherman and  family man.  I wonder...... is it in spite of or because of the fact he is from the maritimes that he is such a great guy?

Anyway, this recipe is one of our favorites and a regular dish at our table.  Hope you enjoy it as much as we do.

INGREDIENTS

1 1/2 cups basmati rice, rinsed and drained
2 tablespoons vegetable oil
1 large onion, thinly sliced
2 cloves garlic, finely chopped
2 cups cooked mixed vegetables
1 can chickpeas, drained
2 tomatoes, chopped
1/3 cup raisins
1/4 cup slivered almonds
4 tablespoons Pataks Biryani Paste
2 1/2  cups boiling water

Saute rice in 1 tablespoon of vegetable oil for 2-3 minutes.  Remove from heat.
In a separate pan, heat 1 tablespoon oil and saute onions and garlic until the onions are soft.
Add vegetables, chickpeas, and tomatoes.  Cook 2-3 minutes.
Add raisins, almonds, biryani paste, and water.  Mix well making sure biryani paste is well dissolved.
Add rice and mix well.
Transfer to a covered baking dish and bake at 350 degrees for 45 minutes.

Plum Cake

Many years ago I  used to make plum cake using pound cake as the base.  Here is a new version I tried out this week using a lighter cake batter from a Mennonite Community Cookbook called Tiptop Cake.  Al and I both liked it very much.

INGREDIENTS

1/2 cup shortening
1 1/2 cups sugar
2 eggs
2 1/4 cups all purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1 cup milk
1 teaspoon vanilla
plums, pits removed, cut in quarters
Cinnamon and sugar  to sprinkle

Cream shortening and add sugar gradually.
Add beaten eggs and beat until light and fluffy.
Mix flour, salt and baking powder.
Add dry ingredients alternately with milk and vanilla.
Beat thoroughly after each addition.
Pour into greased 9X13 inch pan.
Place plums skin side down on top of batter.
Sprinkle with sugar and cinnamon.

Bake at 350 for 45 minutes.

Naan Bread

This is my version of a recipe I gleaned from allrecipes.com.  Another family favorite that is easy to make and delicious.  Enjoy.

Ingredients

• 1 ( .25 ounce) package active dry yeast
• 1 cup warm water
• 1/4 cup white sugar
• 3 tablespoons milk
• 1 egg, beaten
• 2 teaspoons salt
• 4 1/2 cups bread flour

Directions (I use my stand mixer for this recipe)

1. In  a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in the sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes .  Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
2. Punch down dough. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
3. During the second rising, preheat grill to high heat. 
4. Stretch out the balls of dough into  thin circles.  Place them on the grill, and cook for 2 to 3 minutes, or until puffy and lightly browned on both sides.  

Mussels

     After eating mussels regularly in Korea I was determined to learn how to make this dish.  After several attempts I finally created a dish we both liked.

INGREDIENTS
olive oil
1 onion, finely chopped
4 cloves of garlic, chopped
masala chili sauce to taste (optional) 
mussels, washed and debearded
1 cup white wine
1 cup sour cream or plain yogurt
pat of butter
juice of 1 lemon
salt and pepper to taste


Pour olive oil in large pan.  Saute onion and garlic.  Add wine, sour cream and chili sauce and stir.  Add the mussels and cover with lid.  Simmer around 10 minutes. Remove any unopened mussels.  Add butter and lemon juice and stir.  Taste to see if you need any salt and pepper.  

Easy to make and delicious!