Yogurt and Spinach Dip (2)

Here is another recipe for "Yogurt and Spinach Dip" which is slightly different than the previous version.

Ingredients:

2 cups of plain yogurt

1 lb fresh spinach, washed and coarsely chopped 

1 medium size onion, chopped

2 tbsp extra virgin olive oil, divided

1 tbsp dried mint

1/4 tsp turmeric powder

Salt and pepper to taste

Directions:

Heat 1 tbsp of olive oil in a skillet on medium heat. Add spinach and cook until wilted (about 2-3 minutes). Turn off the heat and let cool to room temperature.

Add the remaining 1 tbsp olive oil into a separate skillet. Sautee for about 5 minutes. Add turmeric powder and stir. Turn off the heat and let cool to room temperature.

In a large bowl, mix all the ingredients together. Season to taste and refrigerate for about an hour before serving.

Green Plum Stew

Today I have brought you another tasty Persian dish called "Green Plum Stew". To be honest, I just had heard the name of this stew a  few times before and had never made it. A few days ago, I came across green plums (not exactly as the ones that we have back home of course) at the market and I decided to make the stew for the first time. And guess what, I think I am a fan now and sure this dish will be a new regular  :).

Here is what you will need:

Serves 4

300g stew meat, chopped (I used veal here)

1 large onion, chopped

100g fresh parsley, washed, and chopped

100g fresh mint, washed, and chopped

10 -12 Green plums

1/4 cup vegetable oil

2 -3 tbsp sugar

1/2 tsp turmeric powder

Salt and pepper to taste

How to make it:

In a small pot sauté onions in half of the vegetable oil until slightly golden. Add turmeric and stir for 1 more minute. Add chopped stew meat of your choice, sprinkle some salt and pepper, and brown meat.

Cover the pot, lower the heat, and let the meat release its juices and cook slowly. Stir occasionally. After the juice evaporates, add 2.5 cups of boiling water or beef stock and let cook on medium-low heat until meat is almost done (depending on the type of meat used, this time varies. For veal it takes about 50-60 minutes).

Meanwhile, fry the chopped herbs with the rest of the oil in a skillet (about 5 minutes) and set aside.

Add fried herbs to the pot and stir. Note 1: If you want the stew to be more sour, add the plums at the same time as the fried vegetables. If you desire less sour stew, add only a few of the plums at the time at the remaining few minutes before stew is completely done.

Cover the pot and let simmer for another 25  minutes. Taste and adjust seasoning. Note 2: Add some sugar if your stew taste more sour than you prefer. Let cook for another 5 minutes.

Your stew is now ready. Serve with basmati rice and enjoy :). 

Wild Mushroom Risotto

Risotto in one of my favourite quick, special and versatile dishes to make for date night with my hubby or for company. I love this risotto in particular because I love, love, love mushrooms and the dried porcini mushrooms add a lot of depth. You can top this risotto with some pan seared scallops. Yum! 

Risotto leftovers? I will show you in a later post how to make cheese stuffed risotto balls with Arrabaita sauce.  - Desi

What you will need:

1 large shallot finely diced

1 cup of arborio rice (serves 2-3 for a meal or 4 for appetizer portions)

4 tbsp of butter divided

3 tbsp of olive oil

1/4 cup of dry white wine 

250g of crimini mushrooms (sliced)

1/4 cup of dried porcini mushrooms 

1/4 cup of freshly grated Parmesan cheese plus additional for serving

4 cup of chicken stock (I prefer low sodium)

Lets get cooking...

In a pot bring your chicken stock to a gentle boil and then reduce heat to medium-low and keep warm. This is a very important step. Once you start adding your stock to your risotto it is key that the stock is warm so that it doesn't stop the cooking process.

In a bowl steep your dried porcini mushrooms with hot water (about 3/4 cup) and let sit for 15 min to rehydrate.

In a pan over medium heat melt 1 tbsp of butter and saute your fresh mushroom. Season with salt and pepper.

In a large heavy sauce pan melt 1 tbsp of butter with olive oil over medium-low heat and saute your shallots until soft (3-4 min).

Add your rice and increase heat to medium. Toast your rice until it starts to look translucent (3-4 min).

Add in your wine and stir until the liquid has evaporated.

Add a couple of ladles of your chicken broth and stir until almost all the broth is absorbed. Continue adding broth 1-2 ladlefuls waiting until each is absorbed until half way through the cooking process (10-12 min) while continuously stirring.

Strain and reserve the liquid from the the porcini mushrooms and coarsely chop your mushrooms. Add the liquid to your risotto (make sure to either strain it or just be careful when pouring since the bottom of bowl will contain sediment that you don't want).

Add in your chopped porcini mushrooms and your sauteed crimini mushrooms

.

Continue adding broth until rice is tender but still firm to bite and risotto is creamy, probably an additional 10 min. Add in remaining butter and Parmesan cheese and season with black pepper to taste.

Enjoy!

Cardomom Cake with Whole Pears

This sensational loaf cake will impress all of your family and friends with not just the presentation but with it's unique flavor combination.  Just the wine poached pears are a delight on their own with a dollop of whipped cream...The syrup is key in bringing all the flavours together and making it unforgettable! 

What you will need:

For the poaching:
3 medium size pears (I used Bosc pears here) peeled, kept as whole with stems attached
1 cup sugar
6-8 cardamom pods
1-2 cinnamon sticks
750 ml of good quality dry white wine

For cake:
200g unsalted butter at room temperature
1 cup sugar
4 large eggs at room temperature
1 1/2 cups of all purpose flour
1 tbsp of baking powder
1 tbsp ground cardamom
Pinch of salt
100g of white chocolate
1-2 tbsp of milk

How to make it:

Combine the first 5 ingredients in a saucepan that can accommodate the 3 pears and poach for about 30-35 min on medium-low heat. After this time, take the pears out and let cool. Continue boiling the syrup until it gets a little thick and sticky. Set aside and let cool.

Preheat the oven to 350°F (170°C).

In a large bowl beat the butter and sugar using an electric mixer until creamy (about 4-5 min). Add eggs one at the time and mix to get it well incorporated before adding the next.
 

 
In a separate bowl sift together flour, baking powder, ground cardamom, and salt. Add the flour mixture and fold it in using a spatula.
 

Pour the batter into a greased 9×5 inch loaf pan lined with parchment paper on the bottom. Gently press the pears into the batter leaving the stems out. Bake for at least 60-70 minutes or until a toothpick inserted into the middle of the cake comes out clean.
 

Allow cake to cool in the pan. Then gently remove the cake from the pan to a rack to cool completely.
For garnishing, add the chocolate chips into a microwave safe bowl. Add the milk and microwave for short intervals and stir between each bout of heat until completely melted (alternatively you can melt your chocolate in a heatproof bowl over a pan of simmering water). Let cool slightly then using a spoon (or you can pour it into a Ziploc bag and poke a small hole at the bottom of the bag) drizzle the chocolate over the cake to create nice stripes on top.
 

Serve the cake with reduced pear syrup and enjoy with a nice hot cup of coffee!
 



Recipe courtesy of  Yvette Van Boven "Home Made Winter"

Baghali Ghatogh (Faba Bean and Dill Stew)

Today I brought you another Persian dish called “Baghali ghatogh” . This dish originates in the northern part of Iran and is made of Baghali (a type of bean similar to faba beans), dill, garlic, and egg. It is served commonly with rice but some people prefer it with breads such as pita.

Here are the ingredients you need for 2 servings:

250g Baghali or Faba beans (you can also use lima or kidney beans)

4 garlic cloves, chopped or minced

4 tbsp butter (you can substitute with olive oil or vegetable oil)

2 tbsp dried dill (you can also use 1/3 cup fresh and finely chopped dill)

1/2 tsp turmeric powder

2 eggs

2-3 cups of water

Salt to taste

Here is how to make it:

Heat oil or butter  in a small pot. Add garlic and turmeric powder, cook for about 2 minutes (mix frequently to avoid garlic from sticking and burning). Add beans and dill and cook for another 2-3 minutes.

 Add 2 cups of water (enough to cover the beans and over by an inch). Lower heat to medium-low, cover, and let cook until beans are tender (depending on if you are using fresh, dry or canned beans used, time may vary from 30 minutes to an hour and a half). Through this time check on it and make sure the stew in not too dry. If so, add some more hot water.

Crack one egg and mix it well with the bean mixture. Season with salt to taste. Using a spoon make a shallow well in the middle of the bean mixture and crack the second egg into it.

 Cover the egg carefully with the beans, cover, and let cook for another 5 minutes.

 Your stew is ready to serve now. Enjoy!

Yogurt and Spinach Dip (1)

 

This is probably the healthiest dip that I have ever had. A good source of calcium, iron, and magnesium. This delicious dip is super easy to make and goes well with many dishes including grilled meat, fish and chips.

 

Here is what you need:

 

1 bunch spinach, washed and coarsely chopped

2 cups of plain yogurt (you can also use sour cream)

1 garlic clove (you can add more if like the taste of garlic), grated

1/4 cup or so chopped walnuts

Salt and Pepper to taste

 

 

And here is how to make it: 

 

Place the spinach into a medium size pan. Add 2-3 table spoons of water over the chopped spinach (it may sound very little water but that's all you really need. Otherwise, if you add more water then you have to drain the spinach which means losing nutrients). Cover the pan and place over low heat until it starts steaming. Mix often to avoid sticking to the bottom of the pan. Add a little bit more of water if needed. Continue steaming until spinach is tender. Let cool.

Add 2 cups of yogurt, minced garlic, chopped walnuts, salt and pepper. Mix well and refrigerate for few hours before serving. 

 

Bon appetite!

 

Date Truffles

 

I love fresh dates specially with a hot cup of tea sitting on my couch while going through my weekly flyers... the first time I tasted the date truffles was only few weeks ago at my friends place. I instantly fell in love with them and  decided to make them myself. If you like dates I really recommend you to try the recipe. If you don't like dates, just give it a try for once and you may like them. Other than being exceptionally tasty, these truffles are very nutritious and super easy to make.

Here is what you need to give 12-15 truffles:

1 1/2 cup fresh dates
1 cup of chopped walnuts
1/2 cup shredded unsweetened coconut
Few tables spoons of Shredded coconut, chopped nuts, and cocoa powder for coating
(Feel free to play with the measurements, add extra of things that you love more)

How to make them:

If you are using fresh dates remove the skin and the inner seed. If you are using dry dates, soak them in water until the skin is easy to remove. Put dates along with chopped walnuts and shredded coconuts in a mixer and pulse until a chunky dough forms. Using a tablespoon scoop some of the dough, then roll between your hands to form balls (use water to avoid the dough from sticking to your hands, it will make the job much easier). For a gourmet-looking truffles, roll each ball in shredded coconut, chopped nuts, cocoa powder, etc until completely covered. Roll each ball again with between your hands to adhere. Refrigerate for few hours before serving. You can store them in the freezer if you wish to keep them for a long time.

Persian Fresh Herb Frittata (Kuku Sabzi)

"Kuku Sabzi" is a traditional new year meal for Persian. The green of the herbs symbolizes rebirth and the eggs symbolizes fertility and happiness for new year to come. This being said I don't wait for the new year to make this delicious dish. It would have been brutal. I personally make Kuku on a regular basis as it is my two-year old's favorite food. So, here is what you need to make this delicious frittata.


You will need:

Fresh parsley, washed and chopped (1 cup)
Fresh dill, washed and chopped (1 cup)
Fresh chives (can be substituted with leek or scallion), washed and chopped (1 cup)
Fresh cilantro, washed and chopped (1 cup)
Green garlic leaves (can be substituted with 2 cloves of garlic, grated) (1/2 cup)
Large eggs (4-6 counts)
Zereshk (a type of dried berry found in most Persian stores), washed and drained ) (optional)1/4 cup
Walnuts, toasted and chopped (optional)(1/4 cup)
Turmeric powder (1/2 tsp)
Baking powder (1 tbsp)
Vegetable oil (1/4 cup or less)
Salt and pepper to taste


Lets get started:

This vegetable frittata is very easy to make. Just add all of the ingredients into a large bowl (here I have not used Zereshk or walnuts) and whisk using a fork. The number of eggs to be used depends on the weight of your chopped veggies. I use 5 large eggs for every 350 grams of chopped vegetable.

 

After mixing, pour the batter into a pre-heated pan, flatten the surface using the back of your fork, cover the pan and slow cook for 20 to 25 minutes or until the back side of frittata becomes golden (make sure the oil is pretty hot before pouring the batter. Other wise you frittata will stick and get ruined. For the first time, I really recommend using a non-stick pan instead).

 

 

Carefully flip the frittata (here I have used the lip of the pan to flip it).

 

 

Cook uncovered for another 20 to 25 minutes or until frittata is cooked thoroughly. Serve when hot. 

 

 

 

Enjoy!!

Peas please...

 Green pea soup with fresh mint

This is a wonderfully refreshing and delicious cold soup, especially during the hot summer months. That being said, don't let me stop you form eating it hot because it is equally tasty. It is a super simple recipe and most of us always have frozen peas on hand.  - Desi

 

 

What you will need:

1 tbsp of butter

1 medium leek, washed well, halved lengthwise, and thinly sliced (white and light green parts only)

2 teaspoons kosher salt

3 cups veggie borth

freshly ground black pepper to taste

1  package of  frozen peas (I like using baby peas since they are sweeter) or 3 cups shelled fresh peas

1/4 cup loosely packed fresh mint leaves

1 tbsp freshly squeezed lemon juice

Greek yoghurt or Crème fraîche for serving (optional) 

How to make it:

Melt the butter in a medium saucepan over medium heat.  Add the leek, 1/2 teaspoon of the salt, and a pinch of pepper and cook, stirring occasionally, until softened, about 3 minutes.

Add the broth, remaining salt and pepper and bring to a boil. 

Add the peas and bring to a boil again. 

Reduce the heat to medium low and simmer until the peas are tender, about 5 minutes.

Remove the pan from the heat, add the mint leaves, and stir to combine. 

Let sit uncovered until the flavors meld, about 10 minutes.

Then using a blender, purée in batches until smooth.

Taste and adjust salt, pepper and lemon seasoning to taste.

Let cool in refrigerator.

Top with a dollop of Greek yoghurt and enjoy.

Recipe courtesy of Christine Gallary.

Beets - Sweet, Easy & Simply Irresistable

Mixed organic greens, roasted candy and golden beets, goat cheese, candied pecans in a balsamic vinaigrette. - Desi

 

Garash Cake - Grain free

This is the most delicious cake in the Universe! ...well, at least in my opinion :) It is a traditional Bulgarian cake and one I had throughout my childhood. A piece of Garash Cake and the Bulgarian version of baklava (which I will be making soon) is what I am torn between ordering whenever I am  in a dessert café back home. Garash cake is gluten and grain-free, so a great option for the ones with gluten allergies/sensitivities. - Desi

What you will need:

For the layers 

10 egg whites

400g or 1 3/4 cups of granulated fine sugar

300g of ground walnuts

For the Chocolate Cream

115g or 1/2 cup of granulated fine sugar

100g of dark chocolate (chopped coarsely)

5 egg yolks

275g or 1 1/4 cups of unsalted butter (at room temperature)

1/3 cup of water or milk

Here is how to make this delicious cake:

Preheat your oven to 330F or 170C.

Cut out four 10 inch circles of parchment paper for the cake layers.

Beat your egg white until light and fluffy. Slowly add in your sugar and mix until stiff peaks form.

Fold in your walnuts and incorporate well.

Divide your mixture into four equal portions and spread each portion onto your pre-cut/oiled parchmant paper (layers will be about 2-3mm thick).

I bake my layers on cookie sheets, but you can use 10" cake pans as well. Just make sure the pans are pre-oiled as well as the parchment paper to avoid the cake from sticking. Bake for about 15-20 min.

For the chocolate cream...

Over low-medium melt together the water, sugar and the chocolate, continuously stirring to avoid lumps, until the chocolate has melted.

Beat your egg yolks in a bowl

While the chocolate cream is still warm. Slowly....very slowly add in your egg yolks. Incorporate well and let the mixture cool.

While the mixture is cooling. Beat your butter and until light and fluffy.

Slowly add the cooled chocolate cream mixture to the butter and beat for a few more minutes

On a cake plate place a cake layer and top with chocolate cream, top with another cake layer and repeat process. Cover cake with chocolate cream. Decorate as desired.
Once your cake layers are out of the oven you will have to work relatively quickly before they get cold...which will be make them brittle. 

Aash-e-Reshteh

"Aash-e-Reshteh" or as called by non-Iranians "Persian Noodle Soup" is a traditional herb and legume soup originated in Iran. It is probably the most delicious soup that I have ever tasted and for healthy eaters it is an excellent source of protein, fiber, magnesium, and iron. The veggies can be found at any supermarkets. Some of the ingredients such as "Resteh" and "Kashk" most commonly found in Persian stores. If you don't have access to Persian stores, you can substitute them with alternatives as I describe below. One thing to keep in mind, to make a perfect Aash keep a balance between the amount of vegetables and legume. Taste your soup at later steps and judge for yourself if you need to add an extra salt or Kashk . The measurements I give here are not written on stones. Be brave and change them if you need to. Give it a try and I am sure you will love it.

Here is what you will need:

Serves 4-6   
 

1/4 cup vegetable oil 

2 medium size onions, chopped 

6-8 cloves of garlic, chopped

3 tbsp dried mint 

3/4 cup chickpeas 

3/4 cup red beans 

3/4 cup lentils 

1.5 tsp turmeric powder 

1 bunch fresh parsley, chopped coarsely

1 bunch fresh cilantro, chopped coarsely

1 cup of fresh chives, chopped (you can omit it if you didn't have or couldn't find) 

2 bunches fresh spinach (coarsely chopped) 

2 oz Reshteh-e-Aash (can be substituted with egg noodles or linguini) 

Kashk (whey or sour cream can be substituted for Kashk) 

Salt (to taste) 

For garnishing: 

1/2 cup vegetable oil 

1 extra large onion, thinly sliced 

1 whole head of garlic, thinly chopped 

2 tbsp dried mint 

1 tsp turmeric powder 

1/3 cup diluted kashk, whey, or sour cream 
 

Lets get cooking...

This is how I make Aash-e-Reshteh and  all my friend love it. In a large pot, sauté onions until translucent. Add turmeric and chopped garlic and stir until golden. Add 3tbs dried mint and stir for few more seconds. 

Fill the pot with water half way, cover and bring to a boil

 

Add previously half-cooked chickpeas and red beans to the pot (I generally soak my chickpeas and beans in water overnight, rinse, and then boil them until half-cooked). Of course you can also use canned beans if you wish but rinse them thoroughly before adding them to the pot.  Let them boil for 5-10 minutes.

 

Add lentils (pre-soaked for at least 30 minutes) along with chopped parsley, cilantro, and chives and let boil for about 15-20 minutes. Stir occasionally. 

Break Reshteh  in half, add to the pot and stir slowly. it takes about a few minutes for Reshteh to get soft.
 

Add chopped spinach, cover pot and let cook for 1/2 hour (make sure you stir the pot every so often). 

In a bowl, dilute Kashk with some hot water until all dissolved and no chunks remain (you want a consistency of a thick sauce) . Set aside about 1/4 cup of diluted Kashk for garnishing. Pour the remaining Kashk into the pot and stir (depending on your taste you can add more or less Kashk. I personally love having more Kashk in my Aash; it makes Aash thicker and tastier). 

 

At this point Aash starts getting thick. Stir and add water if needed. You  want to add the salt at this step as Reshte and Kashk already have some salt. Cover pot, reduce heat to medium-low, and let it cook for another 30 minutes or so (don’t forget to stir occasionally to prevent sticking at the bottom of the pot). At this point Aash is ready. If you want, you can leave it on low heat for few more minutes. 

For garnishing....

 Sauté onion and garlic with turmeric in separate pans until onion almost caramelized and garlic is golden. In another small pot or pan, heat 1/3 cup of oil. Add dried mint, stir quickly, and turn off the heat as mint tends to burn fast. Garnish ash as desired and enjoy!