Recipes by their Ingredients

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  • Chicken Bisteeya

    Chicken Bisteeya
    Chicken Bisteeya
    (serves 12)
    2 3lb Fryer chickens (or 1 5lb stewing hen cut into ½'s)
    1 cup finely chopped onion
    2 tsp minced garlic
    1 tblsp ground cinnamon
    2 tblsp turmeric
    1 tsp allspice
    ½ tsp mace
    ½ tsp cloves
    ½ tsp coriander
    1 tsp cumin
    1 tsp thyme
    ¼ cup minced fresh parsley
    2 cups apricot nectar
    3 cups apple juice
    1 tsp salt
    1 tsp black pepper
    12 eggs, beaten
    3 tblsp unsalted butter
    1 cup almonds, chopped + blanched
    2 tblsp powdered sugar
    32 sheets phyllo dough
    ¾ to 1lb unsalted butter, melted and cooled
    Ground cinnamon for garnish

    NOTES: Food of the Gods.

    Instructions

    Place chicken pieces into stockpot. Add garlic, onion, 2 tsp of cinnamon, turmeric, allspice, mace, cloves, coriander, cumin, thyme, parsley, apricot nectar, apple juice, salt and pepper. If necessary, add a little water to barely cover the chicken. Bring to a boil and skim off any scum that rises to the surface. Reduce the heat to a simmer (low), cover and cook until the chicken is very tender and falls off the bone. (about 2-3 hours) Remove from heat, cool chicken in stock. Remove chicken and discard the bones and skin. Cut or shred the chicken into small pieces. Put aside.

    Strain the cooled stock into a sauce pan over high heat and reduce to about 2 cups. Add the eggs, reduce the heat to a simmer, stirring constantly with a wire whisk until the eggs are thick & creamy. (about 15 minutes) Remove from heat. Using a slotted spoon, remove the eggs, leaving behind any stock not incorporated into the egg, set aside. Heat the butter in a skillet over medium heat and add the almonds and cook until the almonds are golden. Cool and combine almonds with the powdered sugar and remaining 1 tsp cinnamon.

    Place 1 sheet of phyllo dough on a flat work surface. Keep remaining sheets covered with a damp cloth. Using a wide pastry brush, brush lightly the phyllo sheet with the cooled butter to cover it completely. Top the phyllo sheet with a second phyllo sheet, placed at a 45º angle to the first sheet. Brush with butter and repeat until you use 8 sheets of phyllo dough and they form a circle of dough. Make a second stack of 8 buttered sheets in the same manner.

    Reserve ½ of the almond mixture. Sprinkle ½ of the almond mixture on each stack of phyllo dough, forming a 8 inch circle in the middle of each stack. Cover each circle of nuts with ½ the reserved chicken. Now equally divide the remaining egg mixture in ½ and cover the chicken fillings, then top off the eggs with the remaining almond mixture equally divided amongst the two sheet stacks.

    Bring one side of the phyllo up and over to cover as much of the filling as possible and brush the top of the dough with butter. Bring the remaining sides up and around, one at time, overlapping and buttering as you go, until all sides have been folded over the filling. Repeat with the second stack of phyllo.

    Preheat oven to 375° .

    Brush 1 phyllo sheet with butter and lay it over the top of a filled phyllo pie. Butter and overlay 7 more sheets, positioning them to form a circle over the filled pie. Butter the underside of a section of the top stack and fold it down under the pie, continue buttering and overlapping to form a slightly hexagonal shape.

    Bake for 45 minutes to 1 hour.

    Decorate with powdered sugar and cinnamon.

     

  • Chow Fun

    Chow Fun
    Chow Fun
    (serves 12)
    1 lb Char Siu beef, pork or chicken
    1 tblsp oil
    ginger, almond size, mashed and minced
    ½ cup carrots, thinly sliced
    ½ cup celery, thinly sliced
    1 small onion, thinly sliced
    12 ounces bean sprouts
    2 tsp salt
    1 tblsp Oyster Sauce
    12 ounce package of Chow Fun noodles
    2 scallions (green onions), cut into 1 inch lengths
    NOTES: An experiment with great results!

    Instructions

    Cut char siu/pork meat into thin strips. Heat oil in skillet or wok. Add char siu/pork and ginger, cook until lightly browned.

    Add carrots, celery and onions, cook until half done. Add bean sprouts, salt and oyster sauce, stir lightly. Add chow fun. Cook for 1 minute. Add green onions just before serving.

     

  • Falafel

    Falafel
    Falafel
    (makes about 20)
    1 cup dried broad beans
    1 cup dried chick peas
    1 tsp baking soda
    4 cloves of garlic crushed
    1 tsp ground coriander
    1 tblsp ground cumin
    1 onion chopped
    ½ cup fresh coriander chopped
    ½ cup fresh parsley chopped
    Salt & pepper
    Sesame seeds (garnish)
    ¼ tsp mixed spices

    Mixed Spice:
    (Here is a typical blend of spices used to make mixed spice:)
    1 Tbs ground allspice
    1 Tbs ground cinnamon
    1 Tbs ground nutmeg
    2 tsp ground mace
    1 tsp ground cloves
    1 tsp ground coriander
    1 tsp ground Ginger

    NOTES: Best served with freshly warmed pita bread, tomato, cucumber, topped with tahini sauce.

    Instructions

    Let the beans and the chick peas in water and bicarbonate of soda for about 24 hours. Drain and rinse the beans, using cold water.Take the skins of the beans off.

    Put the beans in a food processor, mince to a very fine paste.

    Mix garlic, onions and peppers well, then add them to the food processor and process into a paste.
    Cover and let stand 1+½ hours.

    Take about 2 tablespoons of the mixture and form into patties about 1+½ inch diameter. Then Let them set another 15 minutes.

    Sprinkle with Fry them in vegetable oil until golden brown.

     

  • Shrimp Butter

    Shrimp Butter
    Shrimp Butter
    (Makes 1 cup)

    2 cans baby shrimp, 10 oz, mashed
    1½ sticks butter, soft
    1 onion, chopped, small
    2 tblsp lemon juice
    3 tblsp mayonnaise
    ½ tsp dried parsley
    ½ tsp black pepper

    NOTES: You can substitute cream cheese for mayonnaise, or even add a combination of both.

    Mix all together, refrigerate over night. Serve with crackers.

  • Vegetarian Black Bean Taco Salad

    Vegetarian Black Bean Taco Salad
    Vegetarian Black Bean Taco Salad
    (serves 20)
    1 lb black beans
    2 onions, one small dice, the other just peeled.
    6-8 Roma tomatoes, small dice
    3 jalapenos, roasted and diced small
    2 green bell peppers, roasted and diced small
    1 small carrot
    1 stalk celery
    1 cup ketchup
    2 tblsp lime juice
    1 tblsp Tabasco hot sauce
    1 tblsp cumin powder
    1 tblsp chili powder
    2 tsp salt
    black pepper, to taste
    ¾ cup shredded cheese
    ¾ cup sour cream
    3 avocados, diced
    1 bunch cilantro, minced
    1 large bag of tortilla chips, your favorite brand
    Optional: 1 tblsp red wine vinegar
    Optional: ½ head of iceberg lettuce, shredded small

    NOTES: If you have the time, you should soak your beans first in cold water for up to a day before cooking them. To roast the peppers, stick them over open flames of stove burner until blackened then rinse the charred skin off under water, de-seed and chop in a small dice. Alternatively you can put them in the oven at 350 degrees F. for 20 minutes, then place in a paper bag for 5 minutes, then the skin will peel off easy, de-seed then chop in a small dice.

    Instructions

    In a large pot of cold water, add the black beans, carrot, celery and the onion that's is peeled and whole. Bring to a boil and turn the heat down to simmer, until beans are tender.

    Drain the beans and discard the celery, carrot and onion. You can also cool the beans down with a little running cold water through the strainer.

    In a medium bowl, add the ketchup, lime juice, Tabasco, chili powder, cumin powder, salt and pepper (and the red wine vinegar, if your using it). Mix well, taste and adjust seasonings if needed.

    When the beans have cooled down, add the diced tomatoes, diced jalapeno peppers, diced green bell peppers and cilantro, mix well.

    Once you are happy with your ratio of vegetables to beans and in the sauce mixture and stir well, making sure all the beans and tomatoes get coated.

    Taste again, adjust seasonings if needed. To server, top with diced avocado, shredded cheese and sour cream.

    If you are using lettuce, shred or cut it in small strips and mix into the bean mixture.