Breaking News

Beef with Chickpeas Recipe

Ingredients

1.5 kg stewing beef, cubed
Salt and freshly ground black pepper.
1/3 cup flour
1/4 cup oil
1 large onion, coarsely chopped
2 garlic cloves, finely chopped
1 Tbsp. medium curry powder
11/2 cups beef stock
1 x 410 g can  Chopped Peeled Tomatoes
2 Tbsp. chutney
2 cups (250 g)nuts,
1 x 410g can  Chickpeas, drained
1 cup (150 g) baby potatoes, cooked

Method

  1. Season the meat with salt and pepper and roll each piece in the flour.
  2. Heat the oil in a saucepan and fry the meat until golden brown.
  3. Remove from the saucepan.
  4. Heat the remaining oil and fry the onion, garlic, and curry powder for several minutes.
  5. Add the meat to the saucepan and add the stock, chopped tomatoes and chutney.
  6. Bring to the boil, reduce the heat and simmer for an hour-and-a-half.
  7. Add the nuts and simmer until done.
  8. Add the remaining ingredients and simmer for several more minutes. Season to taste and serve with rice.

Butheina Al-Nounou

Sausage, Tomato, and Arugula Fettuccine

Ingredients

  • 1 (9-ounce) package refrigerated fettuccine
  • 1 tablespoon olive oil
  • 6 ounces sausage
  • 2 teaspoons minced garlic
  • 1 pint cherry tomatoes
  • 1/4 teaspoon freshly ground black pepper
  • 2 ounces cheese, shaved

Preparation

  1. 1. Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 2/3 cup cooking liquid.
  2. 2. While pasta cooks, heat oil in a large skillet over medium-high heat. Remove casings from sausage. Break sausage into bite-sized pieces and add to pan; cook 3 minutes or until browned, stirring frequently to crumble. Add garlic; cook 30 seconds, stirring constantly. Add tomatoes and pepper; cover and cook 2 minutes. Mash tomatoes with the back of a wooden spoon to break them up. Cover pan; reduce heat to low, and cook 3 minutes. Remove pan from heat. Add pasta, reserved 2/3 cup cooking liquid, toss well. Sprinkle with cheese.

Butheina Al-Nounou

Chicken Parmesan Burgers

Ingredients

  • 2 (3-ounce) square ciabatta rolls
  • 1 garlic clove, halved
  • 1/2 pound ground chicken
  • 1/3 cup plus 2 tablespoons lower-sodium sauce, divided
  • 1/2 teaspoon chopped fresh rosemary
  • 1/2 teaspoon chopped fresh thyme
  • 1/4 teaspoon crushed red pepper
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • Cooking spray
  • 1/4 cup shredded part-skim mozzarella cheese, divided
  • 8 basil leaves

Preparation

  1. 1. Preheat broiler.
  2. 2. Cut rolls in half. Place bread, cut side up, on a baking sheet. Broil for 3 minutes or until lightly browned. Remove bread from pan. Rub each slice with cut side of garlic. Set aside.
  3. 3. Preheat oven to 375°.
  4. 4. Combine chicken, 1/3 cup sodium sauce, rosemary, thyme, red pepper, salt, and black pepper. Divide into 2 portions, shaping each into a 1/4-inch-thick patty. Heat an ovenproof skillet over medium-high heat. Coat pan with cooking spray. Add patties to pan; cook for 3 minutes. Turn patties, and place pan in oven. Bake at 375° for 8 minutes. Top each patty with 2 tablespoons cheese; bake 1 minute.
  5. 5. Layer bottom half of each roll with 2 basil leaves, 1 patty, 2 basil leaves, and roll top.

Butheina Al-Nounou

Beef with broccoli

Ingredients

3 tbsp olive oil
1 medium onion, minced
3 celery stalks, thinly sliced
2 cloves of garlic, chopped
1 (14.5 oz.) can crushed tomatoes, with juice (canned only tomatoes)
1 box beef broth
2 tsp oregano
3 tbps of fresh basil
1 tsp pepper
1 egg
1 lb. ground beef

1 tsp garlic powder
1/4 cup almond meal
3 cups baby spinach

1 cup of each broccoli and cauliflower
1 zucchini chopped


Instructions


Heat 3 tbsp of olive oil in a soup pot.
Add in onion and celery, and cook until soft, about 10 minutes. Add the garlic and cook 1 minute. Add crushed tomatoes and their juices, beef broth, other vegetables, 1 teaspoon oregano, 2 teaspoons basil, and 1/2 t. salt. Bring to a simmer.

While the soup simmers make the meatballs.

Instructions

In a bowl combine ground beef, egg, almond meal, 1 teaspoon oregano,  1 t. pepper and 1 tbsp of garlic powder.

 Mix with your hands until well combined. Divide into tablespoons and roll into smooth firm balls. As you work gently drop the meatballs into the soup.

Add  spinach and remaining basil and simmer for 20 minutes until meat is cooked through. about 1 hour

Butheina Al-Nounou

Asian Cabbage Salad

Ingredients:
6 cups green cabbage, sliced in strips (about 1/2 large head of cabbage)
2 T sesame seeds, toasted
2 T peanuts (or more)

Dressing Ingredients:
2 T vinegar

1 T sesame oil
1 T honey
1/8 tsp. few drops of your favorite hot sauce)
1/8 tsp. grated ginger

Instructions:

Slice cabbage in strips about 3/8 inch wide, cutting strips in half crosswise is they are too long. Mix rice vinegar, sesame oil, honey, hot sauce and ginger in a small jar and shake to combine. (Can also whisk together in a bowl.) Toast sesame seeds about 1 minute in a small dry pan, until they start to be fragrant and slightly browned. Put cabbage strips into mixing bowl, toss well with dressing, arrange on individual serving plates and sprinkle with sesame seeds and peanuts.

 

Butheina Al-Nounou