Kefta Tagine Recipe
Todays we have an easy meatball recipe cooked in a tagine. A lot of Moroccan food is cooked in a tagine. Its a special clay pot with a base unit and a top thats shaped like a cone. This special design promotes the return of condensation to the bottom, making the meat very tender and succulent! I made the meatballs using ground turkey, but you can substitute any kind of ground meat that you like. Please give this one a try, its very easy to make and the flavors of this Moroccan food dish will have you craving for...
Read MoreHealthy Breakfast Egg Cups
Wouldn’t it be nice to wake up each morning during the work week and not have to deal with making breakfast? This weeks recipe is just that! A quick to make, ahead of time, breakfast that will keep you filled up until lunchtime. And to add to this, its also very healthy. It only takes about 30 minutes to make and then you put them in a Tupperware container and they are ready to be consumed throughout your busy work week! By the way, I first discovered this recipe from the South Beach diet. I modified it to...
Read MoreChicken Shawarma
Shawarma is a Middle-Eastern sandwich. Its made of thinly shaved pieces of lamb, goat or chicken, topped with parsley, onions and garlic sauce, and then wrapped with a pita. The word shawarma comes from a Turkish word meaning “turning” or the turning of the meat on the spit. The shawarma is slowly cooked on a rotating vertical spit. As the meat is cooked, its shaved off with a large knife. Since most people do not have a rotating vertical spit in their kitchen, the next best thing is either grilling...
Read MoreKeema Matar
I first discovered this dish at India Quality in Kenmore Square near Fenway Park. Keema (minced meat) Matar (peas) is cooked with various spices and garlic-ginger paste. You can use any kind of ground meat that you would like. Ground lamb, chicken, turkey or beef will all work nicely. Adjust the heat of the dish by adding or reducing the amount of green chilies. The dish goes great served with basmati rice and your favorite type of Indian bread. I served the dish with naan and methi paratha. To make the chopping...
Read MoreRolled Flank Steak with Basil and Prosciutto
I‘ve adapted this recipe from several others I found online. You will not believe how the mixture of flavors explode with the finished results. We ended up just eating the meat with a warm loaf of focaccia bread. To make the grilling process a cinch, we made use of this handy kabob grill rack. I also suggest a charcoal grill over a gas grill because you get more of a smoky flavor. If you do go the charcoal grill route, we also recommend Weber’s charcoal starter device. Serves 6 Rolled Flank Steak with...
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