Last night we had an impromptu dinner party and I convinced May to teach me her stuffed fish recipe. I've never cooked a whole fish so it was nice to have Miss May to introduce it. We picked up a couple trout and fresh cilantro and a lovely dinner was made.

2 1lb trout, scales off and cleaned out
bunch cilantro, chopped
4 garlic cloves, crushed
Juice from 1 large lemon
3 tbsp olive oil

Make 2 incisions on each side of fish. Don't cut through, just enough to make pockets for stuffing.
Pour 1/2 of lemon on and inside of fish. Stuff the garlic in the pockets and inside the fish. Follow with cilantro. Pour the remaining lemon juice over fish. (I added chopped squash and boiler onions in the pan which were a great accompaniment)
Bake at 400 degrees for 30-45 mins.

Posted by Maggie at 01:49 PM | Permalink | Comments (0) | TrackBacks (0)

I'm fond of the Cooks Illustrated Best Light Recipe cookbook lately and when I had a couple girls from work over I decided to test a few recipes out. I served with toasted pita chips and this spread was my favorite of the night!

1/4 c. walnuts
1 2/3 cups jarred roasted red peppers, drained, rinsed, and patted dry
2 slices wheat bread, torn into quarters
3 tbsp juice from 1 large lemon
2 tbsp EVOO
1 tbsp mild molasses (I used a "bold" molasses bc that's what was in my cupboard, still fine)
3/4 tsp salt
1/4 tsp cumin
1/8 tsp cayenne pepper

Toast the walnuts in a dry pan over medium heat, shaking occasionally for about 5 mins.
Process the nuts and remaining ingredients until smooth, transfer to a bowl and cover with plastic wrap. Refrigerate for at least an hour (I made it a day ahead and it was great).

Posted by Maggie at 02:45 PM | Permalink | Comments (0) | TrackBacks (0)

Made this and skipped the tomato. Was good, maybe a little too garlicky though. will make again!

1 eggplant
2 garlic cloves, smashed
1 medium-sized tomato, seeds discarded and diced
1 tbsp extra virgin olive oil
2 tbsp yogurt
2 tbsp lemon juice or 1 tbsp vinegar
2 tbsp feta cheese, crumbled
Salt
Pepper

Before putting in the oven, make holes on the eggplant with a fork so that it will soften and cook better. Then place on an oven tray and roast for about 35 minutes on broil. Alternatively, you can barbecue it until softened. Then peel it, remove any seeds and place in 2 cups of water with 1/2 lemon juice. Leave in for about 10-15 minutes. After draining, cut into small pieces with a knife. Add the rest of the ingredients and mix with a spoon. Place in service plate and keep refrigerated.

If you don't want to bother with roasting the eggplant, you can skip the step above and instead just use approximately 350 gr of Roasted Eggplants in a jar. Just mix all the ingredients together and you're good to go.

This recipe goes well with any kind of meat, Kofte or Kebap on the side.

Posted by Maggie at 07:21 PM | Permalink | Comments (0) | TrackBacks (0)

Olive oil Turkish dish that I've been meaning to try. Soo good! Didn't have tomato and just used tomato paste - was still tasty. I used white onion, not green. I felt that white suited this dish.

1 can kidney beans, drained, washed
1 cubanelle pepper, cut in bite sizes
2-3 green onions, sliced
1 small carrot, sliced
2-3 garlic cloves, sliced
1 large tomato, diced
75 ml extra virgin olive oil
1 tbsp sugar
1 tsp salt

Place all the ingredients in a pot except the kidney beans. Add 1/2 cup water. Cook for about 15 minutes on medium heat with the lid on. Then add the kidney beans and 1 cup of hot water. Cook for another 10-12 minutes on the same heat with the lid half covered.

Place on a service plate and let cool. Sprinkle some lemon juice on top and serve cold after your main dish with fresh French or Italian style bread.

Posted by Maggie at 07:18 PM | Permalink | Comments (0) | TrackBacks (0)

Found this on allrecipes.com. I have a leftover baguette!

INGREDIENTS:
1 (20 ounce) loaf French bread
1 quart milk
3 egg
2 cups granular sucrolose sweetener (eg. Splenda™)
2 tablespoons vanilla
3 tablespoons margarine, melted
1 cup raisins

1 cup granular sucrolose sweetener (eg. Splenda™)
1 egg
1/2 cup margarine, melted
1/4 cup whiskey, or to taste

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DIRECTIONS:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
Break bread into pieces, and place into a large bowl. Pour milk over bread, and crush with your hands until well blended. Stir in 3 eggs, 2 cups sweetener, vanilla, 3 tablespoons margarine, and raisins until evenly mixed. Transfer to the prepared pan.
Bake for 45 to 60 minutes in the preheated oven, or until very firm.
To make the sauce: In a medium bowl, cream together 1 cup sweetener and 1 egg until smooth. Gradually mix in the melted margarine, and continue stirring to dissolve sweetener. If the sauce is difficult to blend, it may be heated gently, but be careful not to curdle the egg. Gradually stir in whiskey which should make the sauce creamy smooth.
To serve: Allow pudding to cool completely, then cut into cubes, and place into individual heat-proof serving dishes. Pour sauce over, and heat under the broiler until golden, about 3 minutes.

Posted by Maggie at 10:24 AM | Permalink | Comments (0) | TrackBacks (0)

Found on recipezaar Recipe #137530
Made this when Boris was in town. A repeater.

6 boneless skinless chicken breasts, chopped into large chunks
4 tablespoons flour or cornflour
2 large onions, chopped
3-4 garlic cloves, chopped finely
1-2 tablespoon extra virgin olive oil
1 inch fresh gingerroot, finely chopped
6 ounces dried apricots
2 tablespoons tomato paste
2 (14 ounce) cans chopped tomatoes
2 (14 ounce) cans chickpeas
3 tablespoons honey
1/2 pint chicken stock
1 pinch saffron or 1 teaspoon turmeric
4 teaspoons ras el hanout spice mix (or make up spice mix below)
1 teaspoon ground coriander (Cilantro)
1 teaspoon chili powder
1 teaspoon ground cinnamon
1 teaspoon ground cumin
salt and black pepper
chopped fresh coriander, to serve (Cilantro)

1. Heat up olive oil in a frying pan/skillet & saute chopped onions & garlic for 5-10 minutes.
2. Add chicken stock & gradually mix in flour or cornflour until well mixed & not lumpy.Add honey & tomato paste & mix well.
3. Add herbs,spices & finely chopped ginger with salt & pepper to taste.
4. Finally add tinned tomatoes & mix well.
5. Pour the above tomato,onion & spice mix into slow cooker or tagine.
6. Add chicken & chickpeas & mix well.
7. Add dried apricots making sure they are covered by juice.
8. Give it a gentle but good stir to mix everything together well.
9. Crock Pot or Slow Cooker - Cook on high for 2-3 hours OR automatic with keep warm facility for up to 8 hours.
If cooking in a Traditional Tagine, do as above & cook SLOWLY over gas or barbeque for about 2-3 hours.
Electric Tagine cooking - same as the slowcooker.If you need to thicken it up towards the end of the cooking time, add cornflour which has been mixed with a little water & add to the tagine - mix well.
10. Serve with freshly chopped Coriander/Cilantro sprinked on top & either with couscous, rice, fresh naan bread, pitta bread or salads. It is also good if not traditional with fluffy pureed or mashed potatoes -- Mmmmmm!
Note: You can use chicken pieces or whole chicken which has been cut up into portions, but you will then need to brown them in a skillet beforehand. Preserved lemons make a great addition too!

Posted by Maggie at 11:32 AM | Permalink | Comments (0) | TrackBacks (0)

I picked up some fresh swordish on my way back from a trip to the Aunties in NH/ME area. Even though we had swordish steaks prepared by Aunt Andy and Linda only days before, we were ready for more. This recipe can't be more simple.

cut the steaks (I think I had a lb or 2) into 1 in cubes and throw in a ziploc bag with a marinade of:
2 tbsp olive oil
juice of 1 lemon
1 or 2 cloves minced garlic
handful of chopped herbs (I used parsely and basil this time)

Let marinate in the fridge for a couple hours or at room temp for 1/2 hr. Skewer the cubes, alternating between veggies such as onion and pepper, salt and pepper them and place them under the broiler on the top rack. I broiled for 7-8 mins, flipped and broiled another 7-8 mins. I also used the remaining marinade to baste the kebabs - yum!

Posted by Maggie at 10:58 AM | Permalink | Comments (0) | TrackBacks (0)

Made this for 3 hungry men on Sunday after the beach. I used a london broil and it was pretty good!

INGREDIENTS:
1 (1 1/4 pound) flank steak
1/4 cup vegetable oil
1/4 cup orange juice
3 tablespoons soy sauce
3 tablespoons honey
3 tablespoons rice wine vinegar
2 tablespoons minced green onions
1 1/2 teaspoons grated fresh ginger
1 clove garlic, pressed
1/2 teaspoon cornstarch
3 tablespoons water

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DIRECTIONS:
SCORE steak diagonally across grain at 3/4-inch intervals.
COMBINE oil and next 7 ingredients in a shallow dish or heavy-duty zip-top plastic bag; add steak. Cover or seal, and chill 8 hours, turning occasionally.
REMOVE steak from marinade, reserving marinade.
GRILL steak, covered with grill lid, over high heat (400 to 500 degrees) about 6 minutes on each side or until desired degree of doneness.
BRING reserved marinade to a boil in a saucepan, and boil at least 1 minute or until reduced by one-third.
STIR together cornstarch and 3 tablespoons water until smooth. Add to marinade; bring to a boil over medium heat, stirring constantly. Boil, stirring constantly, 1 minute; remove from heat. Spoon over steak.

Posted by Maggie at 12:16 AM | Permalink | Comments (0) | TrackBacks (0)

From recipezaar. I think I might be obsessed with peaches right now... tis the season. I might have to throw a party so I have an excuse to make this!

Berry Peach Sangria Recipe #36741
Very refreshing summer beverage best enjoyed from large wine glasses, filled with ice and garnished with fruit.
3 cups dry red table wine, such as a burgundy
1/2 cup orange juice (or juice of 2 large oranges)
1/3 cup lemon juice (or juice of 1 large lemon)
1/3 cup sugar
3 tablespoons brandy (optional)
1 cup raspberries or blackberries, fresh or frozen
2 peaches, quartered and sliced
12 ounces club soda or sparking mineral water
ice

4-6 servings Change size or US/metric
Change to: servings US Metric

10 minutes 10 mins prep

In a punch bowl or 2 1/2 quart pitcher, stir together first 5 ingredients.
When sugar is dissolved, add berries and refrigerate 2 to 3 hours to allow flavors to mingle.
About 1 hour before serving, add peaches.
Add soda/mineral water to sangría just before serving.
Pour into glasses filled with ice.
Garnish with berries and fruit slices.

Posted by Maggie at 03:37 PM | Permalink | Comments (0) | TrackBacks (0)