LGH1288
Well-known member
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Hello ALL! -- Here are a couple of my favorite recipes. BON APPETIT! LG
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"NORTH AFRICAN MEATBALLS"
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Servings: Makes 12 meatballs
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Ingredients:
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01. 1 tablespoon pure olive oil
02. 3/4 cup minced onion
03. 1 tablespoon minced garlic
04. 3/4 teaspoon ground cumin
05. 1/2 teaspoon ground cardamom
06. 1/2 teaspoon ground coriander
07. 1/4 teaspoon ground turmeric
08. 1/8 teaspoon ground ginger
09. 1 pound ground beef
10. 3 tablespoons minced flat parsley
11. 2 tablespoons minced cilantro
12. 2 tablespoons minced mint
13. 2 large egg whites, lightly beaten
14. 1 1/2 teaspoons kosher salt
15. 1 tsp harissa or red chile paste
16. 1/2 teaspoon fresh ground pepper
17. Vegetable oil for sautéing
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Directions:
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1. Heat the olive oil in a medium skillet. Add the onion and garlic and cook over moderate heat until softened, about 4 minutes. Add the cumin, cardamom, coriander, turmeric and ginger and cook until fragrant, about 1 minute. Scrape the vegetable-spice mixture into a medium bowl and let cool.
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2. Add the ground beef to the bowl, along with the parsley, cilantro, mint, egg whites, salt, harissa and pepper and mix with your hands until thoroughly combined. Divide the meat mixture into 12 equal portions, roll into balls and set on a large plate.
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3. Heat 1/4 inch of vegetable oil in a large skillet. Add the meatballs and sauté over moderate heat, turning occasionally, until evenly browned and cooked through, about 10 minutes. Drain meatballs on paper towels, then serve.
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Serve with couscous, chickpeas and grilled vegetables, such as zucchini, eggplant, bell peppers.
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Here's one of my original recipes:
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"MEXICAN LASAGNA"
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A tasty twist on an old favorite!
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Ingredients:
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1. 18-24 6" soft corn tortillas
2. 48 oz. sweet mango/peach salsa
3. 2 lbs. ground beef (sirloin)
4. 2 packets taco seasoning
5. 16-24 oz. Mexican cheese blend
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Directions:
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1. Brown the ground beef and drain well.
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2. Mix taco seasoning into the beef but DO NOT add any water. Set aside and allow to cool.
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3. Cover the bottom of a deep baking dish or aluminum pan with a some of the sweet salsa.
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4. Arrange 6-8 of the tortillas in a layer over the salsa (it's OK that tortillas will overlap each other).
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5. Pour more of the salsa over the tortillas to cover them completely.
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6. Sprinkle 1/2 of the seasoned beef mixture over the salsa.
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7. Sprinkle 1/2 of the shredded cheese blend over the beef.
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8. Layer another 6-8 tortillas to cover the cheese.
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9. Repeat steps 5 through 8.
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10. Cover the tortillas with salsa.
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11. Bake covered at 350 degrees for 1 hour. Sprinkle more cheese on top if desired. Serve hot (also tastes good at room temperature).
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Note: For a spicy kick add a pinch of red pepper flakes to the beef mixture. Some cilantro's nice too!
.
~~~~~~~~~~~~~~~~~~~~~~~
.
Hello ALL! -- Here are a couple of my favorite recipes. BON APPETIT! LG
~~~~~~~~~~~~~~~~~~~~~~~
.
"NORTH AFRICAN MEATBALLS"
.
Servings: Makes 12 meatballs
.
Ingredients:
.
01. 1 tablespoon pure olive oil
02. 3/4 cup minced onion
03. 1 tablespoon minced garlic
04. 3/4 teaspoon ground cumin
05. 1/2 teaspoon ground cardamom
06. 1/2 teaspoon ground coriander
07. 1/4 teaspoon ground turmeric
08. 1/8 teaspoon ground ginger
09. 1 pound ground beef
10. 3 tablespoons minced flat parsley
11. 2 tablespoons minced cilantro
12. 2 tablespoons minced mint
13. 2 large egg whites, lightly beaten
14. 1 1/2 teaspoons kosher salt
15. 1 tsp harissa or red chile paste
16. 1/2 teaspoon fresh ground pepper
17. Vegetable oil for sautéing
.
Directions:
.
1. Heat the olive oil in a medium skillet. Add the onion and garlic and cook over moderate heat until softened, about 4 minutes. Add the cumin, cardamom, coriander, turmeric and ginger and cook until fragrant, about 1 minute. Scrape the vegetable-spice mixture into a medium bowl and let cool.
.
2. Add the ground beef to the bowl, along with the parsley, cilantro, mint, egg whites, salt, harissa and pepper and mix with your hands until thoroughly combined. Divide the meat mixture into 12 equal portions, roll into balls and set on a large plate.
.
3. Heat 1/4 inch of vegetable oil in a large skillet. Add the meatballs and sauté over moderate heat, turning occasionally, until evenly browned and cooked through, about 10 minutes. Drain meatballs on paper towels, then serve.
.
Serve with couscous, chickpeas and grilled vegetables, such as zucchini, eggplant, bell peppers.
.
~~~~~~~~~~~~~~~~~~~~~~~
.
Here's one of my original recipes:
.
"MEXICAN LASAGNA"
.
A tasty twist on an old favorite!
.
Ingredients:
.
1. 18-24 6" soft corn tortillas
2. 48 oz. sweet mango/peach salsa
3. 2 lbs. ground beef (sirloin)
4. 2 packets taco seasoning
5. 16-24 oz. Mexican cheese blend
.
Directions:
.
1. Brown the ground beef and drain well.
.
2. Mix taco seasoning into the beef but DO NOT add any water. Set aside and allow to cool.
.
3. Cover the bottom of a deep baking dish or aluminum pan with a some of the sweet salsa.
.
4. Arrange 6-8 of the tortillas in a layer over the salsa (it's OK that tortillas will overlap each other).
.
5. Pour more of the salsa over the tortillas to cover them completely.
.
6. Sprinkle 1/2 of the seasoned beef mixture over the salsa.
.
7. Sprinkle 1/2 of the shredded cheese blend over the beef.
.
8. Layer another 6-8 tortillas to cover the cheese.
.
9. Repeat steps 5 through 8.
.
10. Cover the tortillas with salsa.
.
11. Bake covered at 350 degrees for 1 hour. Sprinkle more cheese on top if desired. Serve hot (also tastes good at room temperature).
.
Note: For a spicy kick add a pinch of red pepper flakes to the beef mixture. Some cilantro's nice too!
.
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