Archive for the ‘Chefs Corner’ Category

Tabikh Kofta Loobia with Potato

Ingredients

  • 600 g minced lamb
  • 1 small onion or 70 g, chopped
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon ground cinnamon
  • 5 tablespoons fresh parsley or 50 g, chopped
  • 2 tablespoons vegetable oil
  • 1 medium onion or 125 g, finely chopped
  • 3 cloves garlic, crushed
  • 2 cups green bean or 300 g, trimmed and cut into 5cm
  • ½ teaspoon ground black pepper
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground cumin
  • ½ teaspoon ground cardamom
  • ½ teaspoon ground cloves
  • ½ teaspoon ground coriander
  • 2 medium tomatoes or 200 g, peeled and diced
  • 2 tablespoons tomato paste
  • ½ cup coriander leaves, chopped
  • 2 cups water or 500 ml, hot
  • 2 cubes MAGGI® Chicken Bouillon or 20 g
  • 2 medium potatoes or 500 g, cut into 2cm cubes

Preparation

Combine lamb, chopped onion, black pepper, cinnamon powder and parsley in a mixing bowl. Mix well and shape the mixture into meatballs.

Heat Vegetable Oil in a sauce pan and meatballs until golden in color, add Onions and continue frying until onions are soft.

Add Green Beans, stir for 5 minutes then add Spices, Tomato, Tomato paste, Coriander, water and MAGGI® Chicken Bouillon .

Bring to boil, simmer over low heat for 5 minutes.

Add potatoes, cover and simmer over low heat for another 15-20 minutes or until cooked and fork tender.

Serve with Flat Bread or Rice.

Source: http://arabic-food.blogspot.com/search/label/Main%20Dishes

Butternut Squash Rissoto

Get things simmering with a scrumptious risotto. Pureed butternut squash and sage add rich seasonal notes to this creamy serving.

Recipe Ingredients

3 cups reduced sodium chicken broth
1 cup pureed butternut squash
2 tbsp Smart Balance® Blended Butter Sticks
1 tbsp minced fresh sage
1 cup arborio rice
1/4 cup dry white wine
3 tbsp fresh grated parmesan cheese
salt and freshly ground black pepper to taste

Recipe Steps

In a large saucepan over medium-high heat bring the broth and squash puree to a boil. Reduce to a simmer and maintain over low heat.

Heat a large saucepan over medium heat, melt 1 tablespoon of the butter. Add the rice and stir until the grains are well coated and are nearly translucent, about 3 minutes. Stir in the sage, add the wine and stir until it is absorbed.

Add the broth mixture a ladle-full at a time, stirring frequently after each addition. Wait until the broth is almost completely absorbed before adding more.

When the rice is tender but slightly firm in the center and looks creamy (after about 30 minutes), stir in the remaining tablespoon of butter, the cheese, salt and pepper. Add more broth if needed so the rice is thick and creamy. Let stand for 2 minutes. Serve immediately.

Nutrition Facts

Serves 6

Nutrition per serving
Calories 173
Protein 4g
Carbohydrates 28g
Fat 4g
Saturated Fat 2g
Mono Fat 1g
Poly Fat 0g
Trans Fatty Acid 0g
Cholesterol 7mg
Sodium 298mg
Dietary Fiber 2g
Total Sugars 0g

source: http://www.smartbalance.com/recipes/butternut-squash-risotto