Middle Eastern-Style Rice

This is great served together with the Beef Neck Soup, or with anything you wish.

Happy Cooking, Happy Eating!


Ingredients:

1/4 cup spaghetti noodles broken into small pieces
2 cups rice (you can use short or long grain)
1 TBSP unsalted butter
1/2 tsp vegetable oil
1/4 tsp salt
2 cups beef broth
1 cup water

1. Melt butter with oil in a cooking pot, once butter is melted add the spaghetti noodles. Cook until the spaghetti begins to turn brown. Add the rice, and cook until it begins to turn colour. Add the beef broth and stir well. Add the cup of water and the salt.
2. Bring the liquid to a boil, then reduce the heat to low, cover and cook for 15-20 minutes until the rice is cooked through.

Moroccon-Style Turkey

Tomorrow is Thanksgiving in Canada and since I have moved down here to the States, I have always tried to do something to observe it, even if making a full turkey and trimmings has not been first on my mind.

Always thinking of new ways to make turkey, I experimented with a new way tonight, and it was amazing! Not to mention fast; a 12.5lb turkey cooked to perfection in 1 1/2 hours! NO KIDDING!

Wanting to do something different, and align with a craving I'd had recently, I defrosted the turkey yesterday - did it the "quick method" way, and basically what that is is putting the turkey (bag and all) into a sink filled with cold water. Then every 1/2 hr (per pound) you change the water and add more cold water. Today, it was perfectly defrosted and ready to make.

So lately, I have been really on a "Middle Eastern" flavours kick, so I thought I'd take the idea of the tagine and apply it here. Now, as I've already mentioned in previous posts that required the Moroccan tagine, I don't have one, so I improvise. I use a huge aluminuium pot which, when filled, I take a really long piece of aluminium foil, fold it over to create a long "snake" and then wrap it around the edge of where the pot and the lid meet and "seal" it up. You can also do this in a crock pot or a Dutch oven. 

Ingredients:

Spice Rub:

2 TBSP Ras el Hanout (I make my own ingredients followed)
    1 tsp ground cumin
    1 tsp ground ginger
    1 tsp ground turmeric
    1 tsp salt
    3/4 tsp ground cinnamon
    3/4 tsp ground black pepper
    1/2 tsp ground white pepper
    1/2 tsp cayenne pepper
    1/2 tsp ground all spice
    1/2 tsp ground nutmeg
    1/4 tsp ground clove

    - Mix all together in a jar and can be stored for up to 1 month

1 TBSP ground cumin
1/2 tsp ground turmeric
1/4 tsp ground cardamon seeds
1 TBSP garlic powder
1/2 tsp salt
1/2 tsp sumac

- Mix all together and rub all over the washed and dried bird

2 large onions, sliced
5 cloved garlic, diced
5-6 carrots, peeled and cut into 3" long - 1/4 sticks
1/4 cup almonds, ground to a paste (optional)
2 cups raisins (or golden sultanas)
1 TBSP vegetable oil
1 TBSP Olive oil
1 1/4 cup hot water
3 tsp chicken powder
1/2 tsp orange blossom water


Method:

1. Heat the pot you are going to use and add oil, then add the onions and garlic and fry until the onions are soft, then add the raisins and almond paste, fry together until the almond paste "releases" and coats everything. Turn the pot off.

2. Now add your turkey (breast side down) to the pot (make sure the pot is large enough to hold the entire turkey and to fit the lid on well also. Add the carrots all around the turkey. Add remaining rub spices all over the bird.

3. Mix the chicken powder and orange blossom water together with the 1 1/4 cup hot water and stir until the chicken powder is dissolved, add it around the turkey (try to not get the liquid over the turkey otherwise it'll take all the spices off), then drizzle the 1 TBSP olive oil over the turkey.

Cover and take your long foil "snake" and seal the lid to the pot. Turn on heat to high until you hear it boiling, then turn the heat down to the lowest setting to allow for it to simmer and cook slowly.

The bird I made was 12.5lbs and it took 1 1/2 hrs of slow cooking for it to be cooked through perfectly.


I served this with flavoured rice: 
    

3 cups rice, washed well
Enough water to come up to just below the first digit of my index finger from the top of the rice
3 tsp chicken powder
pinch of salt (to taste)
1/2 tsp orange blossom water
pinch of saffron threads

Mix well together and put on heat.



 I use a rice cooker, but if you don't have a rice cooker, use a heavier weight pot and bring the water to a boil, then reduce to a simmer and cover for about 15-20 minutes. When cooked, turn off heat, place a paper towel over the pot and replace the lid. Leave it to sit for about 10 minutes.

Flavoured Rice

2 cups rice, well washed
3 cups water - or enough that the water comes to half way up the tumb nail when measured from the top of the rice
2 tsp chicken powder
1 TBSP rose water

--

1. Add rice and water to the rice cooker, add the chicken powder and the rose water.
2. Set the rice cooker and leave it to cook

Grilled Middle-Style Eastern Chicken Leg Dinner

Grilled Middle-Style Eastern Chicken Legs

4 boneless/skinless chicken legs
1 TBSP garlic powder
1 TBSP cumin powder
1 TBSP coriander powder
1 TBSP fresh lemon juice
2 TBSP vegetable oil
Salt and Pepper to taste

1 onions, cut in 6ths
3 cloves garlic, sliced


Method:

1. Rinse and dry chicken legs, place on aluminium lined baking sheet
2. Sprinkle the spices, salt and pepper on the chicken, add 1 TBSP oil and a bit of lemon juice per chicken leg to create a paste and rub all over chicken on both sides.
3. Add cut onion and sliced garlic around the chicken and put in broiler approx 8-10 mins per chicken side (alternatively, cook on BBQ grill for better flavour).



Homemade Salad Dressing

3 cloves garlic, finely chopped
1/4 tsp Tumeric powder
3 TBSP Splenda sweetener
1/2 TBSP Honey
1/2 lemon (juice)
3 TBSP vegetable oil
1 TBSP Kosher salt
1/2 tsp fresh ground pepper

Method:

Add all ingredients to the Magic Bullet (or to a food processor or blender), and pulse until thick and creamy. Adjust taste to suit

Serve with tossed lettuce, cucumber, tomatoes, sliced onions for a fresh taste



Chicken-flavoured Rice

2 cups white rice
3 cups water
1 tsp chicken powder (bouillon)
1 TBSP garlic powder
2 TBSP butter
1 tsp salt

Method:

1. Rinse rice and add water
2. Add the garlic powder, chicken powder, and salt; stir and then set to cook
3. When rice is cooked, add butter and mix through thoroughly