Healthy Food Recipes

Shish Taouk - Chicken Shish kebab

Shish Taouk (Chicken Shish kebab) - Boneless chicken marinated in garlic, lemon juice and olive oil and grilled on skewers.

When I was growing up, “shish” almost always meant grilled lamb – you rarely saw chicken. But the popularity of chicken means that we long ago adapted one of our most popular ways of preparing meat to chicken as well. Now, shish taouk is one of the most popular meat dishes in the middle east. It is very simple and the marinating yields the most tender, delectable chicken.

Ingredients (serves 4-6 people)

1 1/4 pounds boneless skinned chicken
1 tablespoon paprika
2 tablespoons lemon juice
5 tablespoons olive oil
Garlic sauce
Salt and pepper to taste

Preparing Shish Taouk

Cut the chicken into medium size cubes. In a bowl mix the paprika, lemon juice, olive oil, garlic sauce, salt and pepper.
Marinade the chicken cubes in the mixture for 4-5 hours or overnight.
When ready to cook, thread the chicken pieces on a skewer. Make sure the pieces are firm (you do this by cramming lots of them on the same skewer).
Then, simply grill (or better, charcoal) until the meat begins to brown.

Serving Shish Taouk

This delicious dish can be served with wedges of pita bread and lemon, and is particularly good when served with rice and salad.

More Chicken Shish kebab Recipes

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Vegetable Couscous With Wild Blueberries Recipe

This dish may be covered and stored in the refrigerator for up to three days.

Ingredients - Serves 4
1 cup vegetable stock
3 tbsp olive oil
1 cup couscous
1 tsp grated lemon rind
Pinch ground cumin
2 carrots, diced
1 small zucchini, diced
1/4 cup walnut halves, chopped
1-1/4 cups frozen wild blueberries
1/2 cup cooked (canned) chickpeas
Salt and pepper
4 sprigs each fresh coriander and flat leaf parsley, chopped

Preparation
In small saucepan, bring vegetable stock and 2 tbsp of the oil to boil. Add couscous, lemon rind and cumin; stir to combine. Remove from heat and cover; let stand for 5 minutes. Fluff with fork and scrape into large bowl.

Meanwhile, heat remaining oil in skillet over medium heat and cook, carrots for 5 minutes or until becoming softened. Add zucchini and cook for 3 minutes or until softened. Remove from heat and add walnuts. Add to couscous. Add wild blueberries and chickpeas to bowl. Season with salt and pepper to taste. Add coriander and parsley and stir to combine well.

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Moroccan Beef Brochettes Recipe

Grill these flavourful kebabs on the barbecue tonight; serve them over couscous for a quick yet exotic dinner. Enjoy the best Moroccan beef brochettes.

Ingredients - Serves 4
2 cloves garlic, minced
2 green onions, thinly sliced
1/4 cup minced fresh cilantro
Grated rind and juice of 1 lemon
2 tbsp mild curry paste
4 tsp olive oil
1 tbsp minced gingerroot
Pinch salt
1 lb. top sirloin beef grilling steak (1" thick), trimmed and cut into 1" cubes
1 cup whole wheat couscous
1 each sweet red and green pepper, seeded and cut into 1-1/2" chunks
1/2 cup low-fat plain yogurt

Preparation
Combine 1/2 cup water, garlic, green onions, cilantro, lemon rind and juice, curry paste, olive oil, gingerroot and salt. Remove about 1/2 cup and set aside. In large sealable freezer bag, toss beef with remaining mixture; refrigerate for 15 minutes.

Meanwhile, prepare couscous according to package directions, using 1-1/4 cups water; stir in 1/4 cup of the reserved dressing. Set aside. Alternately thread beef and pepper chunks onto skewers, discarding marinade.

Grill or broil brochettes using medium-high heat for 5 minutes per side or until medium-rare. Meanwhile, stir remaining reserved dressing into yogurt for dipping sauce. Serve grilled brochettes with couscous and dipping sauce.

Makes 8 brochettes or 4 servings

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Humous Recipe - How to Make Humous

Recipe for humous, a very popular Middle Eastern dip that is used as an appetizer and served with pita bread. Learn how to make humous the easy way, while still being authentic!

Ingredients
2 cups canned chick-peas, drained juice of 2 lemons
1 tsp. salt
1/4 tsp. cumin
3 tbs. pure tahini paste or 1 cup tehina (see above recipe)
2 garlic cloves, mashed
2-3 tbs. oil
parsley (for garnish)

Preparation
Place all the ingredients in a food processor or blender, mix until chick-peas are smooth. Refrigerate hummus in a covered container. Serve well-chilled, with chopped parsley on top. If desired, reserve 1/4 cup unmashed chick-peas and sprinkle on top. More garlic may be added, if desired. If pita is not available, crackers or thick slices of French or Italian bread may be used.

More humous recipes
Garlic Hummus Recipe
Feta Hummus Recipe
How to make Best Hummus

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Fasolia - Fasolia Recipe

Fasolia is a famous main dish in many Arab countries and it is served with Lebanese rice. Enjoy this Fasolia recipe (white beans).

Ingredients

1lb dried haricot beans
1 large onion, sliced
2 cloves garlic, thinly sliced
peeled tomato
1 tbsp tomato puree
olive oil for frying
salt

Preparation

Soak the beans overnight.
Drain and add fresh cold water. Bring to boil.
Meanwhile, sauté the onions and garlic.
Add peeled tomato, tomato puree and cook for 2-3 minutes.
When the beans have come to the boil for 10 minutes, drain and add freshly boiled water enough to cover.
Add the tomato sauce, cover and simmer for 45minutes or until the sauce has thickened and the beans are cooked.
Five minutes before the end, add the salt and pepper.
Allow the beans to stand for at least 15 minutes before serving. Serve as a main dish with Lebanese rice.

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Kabsa Recipe - Best Kabsa Recipe

Kabsa or Kabseh main dish is mostly served in Saudi Arabia and other Arab states of the Arabian gulf. Enjoy one of the best Kabsa Recipes with chicken and learn how to make it.

Serves: 4-6
Difficulty: Medium
Prep and Cook time: 1 hour

Ingredients
2 cups long grain Uncle Ben's rice
1 1/2 cup chopped ripe tomato
2 cups chopped onion
1/2 cup white raisons soaked in 1/3 cup water
1/2 cup sliced almonds
1/2 cup pistachios
1/2 cup pine nuts
1 1/2 tsp salt
1 tsp ground cardamom
1 tsp ground corriander
10 cloves
1/2 tsp nutmeg
1/2 tsp 7 spices
1/4 tsp cinnamon
1/4 tsp ground black pepper
4 cups chicken broth
6 tbs butter
2 tbs olive oil

Pre-cooked chicken in broth
2 chicken breasts or 2 thighs and 2 drumsticks
6 cups water
1/2 cup chopped onion
2 bay leaves
2 cinnamon sticks
1 tsp salt

Preparation
In a large pot place chicken, water, onion, bay leaves, cinnamon stick and salt and let cook covered on low heat for about 1 1/2 hour.

In a large bowl rinse rice and pour off excess water, mix in seasonings.

In another large pot add 2tbs olive oil and 1 tbs butter, then add chopped onions and chopped tomatoes and cook for 10 minutes on medium heat. Next add rice, mix and then add 4 cups of chicken broth from the cooked chicken, stir and then add 3 tbs butter. Let come to a boil and then turn down to low heat, cover and let cook for 45 minutes. In a small pan, add 2 tbs butter and stir in nuts and raisins, let cook until all are evenly brown, set aside for garnish.

In the mean time, pull apart cooked chicken and remove any bones.
After 45 minutes, fluff rice with a fork and let sit another 10 minutes.

To present dish, pour out the rice into a large serving dish, place pieces of chicken on top and then put the nut and raisin mixture on top of that. Serve with yogurt or salad.

More kabsa recipes
Saudi Kabsa Recipe
Kabsa

Source: dedemed

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Lebanese Rice Recipe

The way lebanese rice is prepared is very unique. It is very similar to a Western packed rice dish "Rice-a-Roni", but without the spices.

Prep Time: 5 minutes
Cook Time: 30 minutes

Ingredients
1 1/2 cups rice
1/2 cup vermicelli, broken to small pieces
1/4 cup butter
2 1/4 cups water

Preparation
Brown vermicelli in butter in large pan. Add rice and water. Bring to a boil, then simmer on low for 20 minutes, or until water is absorbed and rice is tender.

You can serve this rice with chicken, lamb, or any meat dish. it is great with soups and stews, too.

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Sisig Bangus/Milkfish

The milkfish is an unofficial national symbol of the Philippines, where it is called by the Tagalog name bangus.

I like Lebanese chicken with tasty spices, try the Lebanese cooking for Fast and easy Lebanese chicken recipe to make on a weekend night after working all day. Yummy dish!

Ingredients - Serves 5

4 boneless skinless chicken breasts
1/3 cup onion, chopped
1 clove garlic, minced
1 tablespoon butter or margarine
2 teaspoons orange zest
1/2 cup orange juice
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/8 teaspoon allspice
2 tablespoons honey
1 cup couscous

Preparation

Rinse chicken and pat dry with paper towels.
Cook chicken, onion and garlic in the butter in a large skillet for about 6 minutes or until chicken is browned, turning once.
Add orange zest, orange juice and salt to skillet.
Bring to boil; reduce heat and simmer, covered, for 5 minutes.
Sprinkle cinnamon and all spice onto chicken.
Drizzle with honey.
Simmer uncovered for 5 to 7 minutes more or until chicken is tender and no longer pink.
Meanwhile, cook couscous according to package directions.
Top couscous with chicken and sauce before serving.

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Moroccan Carrot Salad - Best Moroccan Carrot Salad

Enjoy moroccan cooking and try best carrot salad recipe. It tastes like a very fresh carrot cake without all the work, and it's healthy!

Ingredients - Serves 7

1/2 cup raisins (black or golden)
1 orange, juice of (optional to soak raisins) (optional)
1 lb fresh carrot, peeled and coarsely grated (I used my peeler to make long ribbon like strips)
3-5 tablespoons olive oil
1-2 tablespoon honey
1 lemon, juice of
1/2 teaspoon ground ginger
1 teaspoon ground cinnamon
salt and pepper

Preparation

If you wish you can soak the raisins in fresh orange juice for 15 minutes first. Then drain.
Mix all ingredients together in a bowl.
Let sit at room temperature for at least 1 hour for best flavor.
Refrigerate leftovers.

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Moroccan lamb - Moroccan lamb with fragrant couscous

Enjoy Moroccan lamb cooking and try a delicious dish of lamb with fragrant couscous.

Preparation Time 15 minutes
Cooking Time 55 minutes

Ingredients (serves 4)
4 Moroccan lamb drumsticks (about 1kg)
1 1/3 cup (260g) couscous
1/2 cup (85g) pitted dried dates, chopped
1/3 cup (80ml) grapefruit juice (about 1 grapefruit)
3 oranges, peeled, segmented
2/3 cup fresh coriander leaves
1/3 cup (50g) toasted slivered almonds
1/4 tsp ground cinnamon, plus extra to serve
1/2 cup (130g) fat-free natural yoghurt
1 garlic clove, crushed
Salt & freshly ground pepper

Method
1. Preheat oven to 200°C. Place the drumsticks in a baking dish. Cook in the oven for 5 minutes. Reduce the temperature to 180°C and cook for 50 minutes. Rest for 5 minutes.

2. Meanwhile, place the couscous and dates in a heatproof bowl. Add the grapefruit juice and 1 cup (250ml) of boiling water. Set aside for 5 minutes or until the liquid is absorbed. Use a fork to separate the grains. Add the oranges, coriander leaves, almonds and cinnamon. Stir through until well combined.

3. Mix the yoghurt, garlic, salt, pepper and 1 1/2 tablespoons water in a small bowl. Divide the couscous and drumsticks among serving plates. Top with the yoghurt and sprinkle with cinnamon.

Source
Fresh Living - 16 May 2005, Page 41
Recipe by Gemma Purcell

See more Moroccan recipes

Moroccan Lamb Cutlets recipe
Moroccan Lamb Curry Recipe

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Moroccan Pizza - Moroccan Lamb Pizza

Top a pre-bought pizza base with Moroccan-seasoned lamb for a tasty Thursday night dinner. Enjoy best Moroccan Pizza!

Ingredients (serves 2)
2/3 cup low-fat natural yoghurt
Juice of 1 lemon
2 tbs chopped mint
180g lamb backstrap, roughly chopped
1 1/2 tsp ras el hanout (see note) or Moroccan seasoning
1 large garlic clove, chopped
1/2 red onion, chopped
26cm gluten-free pizza base (see note)
1 tbs pine nuts
8 cherry tomatoes, halved
1 tbs chopped coriander

Method
1. Combine the yoghurt, 2 teaspoons lemon juice and mint in a bowl. Season with salt. Chill until required.

2. Preheat the oven to 220°C.

3. Place the chopped lamb, ras el hanout or Moroccan seasoning, garlic, red onion, sea salt and freshly ground pepper into a food processor and pulse until the mixture is coarsely minced.

4. Place the pizza base on a baking tray. Scatter the lamb mixture, pine nuts and tomato over the pizza base. Place in the oven and cook for 8-10 minutes until lamb is cooked through and tomatoes have softened. Remove from oven, scatter with the chopped coriander and drizzle over remaining lemon juice. Serve with the mint yoghurt.

Notes & tips
Ras el hanout is from Middle Eastern food shops.
Gluten-free pizza bases are from supermarkets.

Source
delicious. - February 2009, Page 129
Recipe by Olivia Andrews

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ManakishRecipe

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Millionaires shortbread recipe

How to make millionaires shortbread.

This millionaires shortbread recipe is truly indulgent yet simple to make.

When you bring a out a plate of these millionaires shortbread to family and friends you will impress them with your baking skills.

The shortbread is crispy and crumbles into your mouth, the caramel is perfect and not too sweet and the chocolate sets so wonderful - it is pure heaven to bite into.

Chef uses evaporated milk not condensed milk in this millionaires shortbread recipe. Using condensed milk will not produce the same caramel and it would taste far too sweet.

When cooking the caramel the trick is to constantly stir at all times, the process should take not much longer than 15 minutes to cook.

Leaving the shortbread to set in the fridge helps to set the chocolate and keeps the caramel chewy and shortbread crisp.

If you always wanted to know how to make your very own millionaires shortbread then this is the recipe for you.

Simply follow the step-by-step pictures and get cooking.

Ingredients for millionaires shortbread recipe

For the shortbread

6oz Plain flour
2oz Caster sugar
4oz Butter/margarine

For the caramel

225ml Evaporated milk
4oz Butter/margarine
8oz Caster sugar
1/2 tsp Vanilla essence

Chocolate topping

3oz Milk chocolate
1 tsp Butter/margarine

Picture of millionaires shortbread.

Would you like to take a bite of pure indulgence?

How to make millionaires shortbread

Place the butter and sugar for the shortbread into a mixing bowl and cream together.

Stir the plain flour into the butter and sugar until it starts to clump together.

Grease and flour an 8inch square cake tin.

Press all of the shortbread dough into the bottom of the cake tin until even.

Use a spoon to straighten the edges of the shortbread.

Place into a hot oven at gas mark 4 for 20-30 minutes or until firm.

Leave the shortbread to cool in the tin.

Place the butter, evaporated milk, and sugar for the caramel into a heavy based pan.

Gently heat the pan until the sugar dissolves.

Once the sugar has dissolved bring the pan to the boil and keep at a steady heat for 15 minutes stirring constantly.

The caramel mixture will froth up but use a wooden spoon to keep stirring and the froth should sink back down into the pan a little.

Keep stirring for a whole 15 minutes.

For approximately 10 minutes the mixture in the pan will not resemble caramel, it is only in the last 5 minutes that the mixture will start to look like caramel.

The caramel in the pan will reduce and thicken.

It should take not much longer than 15 minutes to make the caramel.

Remember to stir constantly to prevent burning, do not walk away from the pan whilst making the caramel.

Once the caramel is cooked add the vanilla essence and stir quickly.

Pour on top of the shortbread. Leave to cool.

Place a bowl on top of a pan half full of hot water, place the chocolate and butter into the bowl and melt.

Pour the chocolate on top of the caramel, spread evenly.

Lightly slice the millionaires shortbread into squares.

Leave to set.

Leave at room temperature in a sealed container or for extra crispyness and chewy caramel place the millionaires shortbread into the fridge in a sealed container.