Tuesday, February 14, 2017

Lamb Galaba



Galaba is a very versatile Arabic dish. Instead of lamb, chicken or beef could be substituted. You can switch up the spices to give it a different taste, and add any vegetables you prefer.

What You'll Need
-meat (I used 2 pounds of diced lamb)
-peppers (mixed peppers is my fav)
-a large onion
-a few cloves of garlic
-shallots (optional)
-carrots
-potatoes
-mushrooms (optional)
-broccoli (or veggie of choice)
-cilantro
-lemon juice
-canned diced tomatoes (you could use fresh if you like)
-tomato sauce (about a cup)
-vegetable broth/stock (or water) about 3/4 cup

Spice Mixture
-tbsp cumin
-tbsp seven spice
-2 tsp turmeric
-2 tsp paprika
-tsp black pepper
-tsp onion powder
-tsp garlic powder
-salt to taste (I used 1.5 tbsp seasoned salt)

Seven Spice Mixture
-2 tablespoons paprika
-2 tablespoons ground cumin
-1 tablespoon ground coriander
-1 tablespoon ground cloves
-1 teaspoon ground nutmeg
-1 teaspoon ground cinnamon
-1⁄2 teaspoon ground cardamom

If you don't have all the ingredients for the Seven Spice, its NOT A MUST! I used to make mine with just cumin and it was DELICIOUS!

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Tuesday, February 7, 2017

Wild Duck Breasts with Grand Marnier Sauce



In today’s episode, we are searing wild duck breasts and finishing with a Grand Marnier sauce. The Grand Marnier sauce gives the duck a very rich flavor. This recipe is really special to me as my son shot his first ever wild duck on his first duck hunt. 

You can make this duck recipe inside on the stove or out on the grill. All you need is a hot cast iron skillet. The original recipe is from ducks.org, but I’ve modified it for my taste.

Ingredients
• 2 wild duck breast
• 1 tablespoon olive oil
• 1/2 teaspoon kosher salt
• ½ teaspoon cracked black pepper
• 1/8 teaspoon Cardamom
• 2 tablespoons vegetable oil
• 2/3 cup orange juice
• 1 tablespoon orange zest
• 1/8 teaspoon red pepper flakes
• 2 tablespoons honey
• 1/3 cup Grand Marnier liqueur
• 1 stick butter, cut into 3 pieces

Recipe Instructions
1. Mix the olive oil, salt, pepper and cardamom well, then place the mixture and the duck breasts in a Ziploc bag (or vacuum seal) and marinate for 3 hours.
2. Heat a cast iron skillet with the vegetable oil over medium-high heat and brown the duck breasts on both sides or until rare, about 1.5 - 2 minutes per side. If you want the duck cooked medium rare, then add about 1 minute per side. I encourage you to not cook duck breast past medium rare.
3. Transfer the duck to a plate and lightly cover with aluminum foil.
4. To prepare the sauce, combine orange juice, orange zest, cardamom and red pepper in a pot. Bring to a boil over medium-high heat. 
5. Add the honey and then Grand Marnier.
6. Reduce heat to medium and simmer until the mixture is reduced to about ¼ cup. Remove from the heat and stir in butter, a piece at a time.
7. Slice duck and drizzle the sauce over the sliced duck. Serve the remainder of the sauce to dip.

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Thursday, February 2, 2017

Aubergine Stuffed With Spicy Lamb



Ingredients - Aubergine, Oil, Fennel Seeds, Green & Black Cardamom, Onions, Cloves, Lean Lamb, Turmeric Powder, Coriander Powder, Cumin Powder, Red Chilli Powder, Garam Masala, Tomato Paste, Coriander Leaves, Lime Juice, Olive Oil Mint Chutney

Renowned chef Atul Kochhar an indian native presently settled in UK, takes after his indian roots & prepares dishes which are originally Indian yet he mixes them with lip smacking British ingredients & promotes modern Indian culinary. He enjoys immense popularity in Britain with multiple cookery shows & high-end restaurant chains in India as well as abroad.

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Tuesday, January 31, 2017

CHICKPEA CARDAMOM COOKIES!! (NAN-E NOKHOCHI) | GLUTEN-FREE & VEGAN



Chickpea Cardamom Cookies (NAN-E NOKHOCHI))
(makes about 25 small cookies)

- 1/2 cup canola oil/coconut oil (link: http://amzn.to/2ky1DU9)
- 1/2 cup confectioners' sugar (can substitute one quarter with stevia)
- 1 1/2 teaspoons ground cardamom (more or less to taste)
- 1/8 teaspoon sea salt
- 1/2 tablespoon rose water (link: http://amzn.to/2juuJGv)
- 1 3/4 cups triple-sifted, roasted chickpea flour (more for dusting) (link: http://amzn.to/2kxLE8H)
- pistachios for center

Bake 300 F for about 25 minutes

Music: Dreams by Joakim Karud
https://soundcloud.com/joakimkarud
https://twitter.com/JoakimKarud


DISCLAIMER: This video and description contains affiliate links, which means that if you click on one of the product links, I’ll receive a small commission. This helps support the channel and allows me to continue to make videos like this. Thank you for the support!

“I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.”

Wednesday, January 25, 2017

Spiced potatoes with cashews, fennel, coriander and cardamom



Mumbai born Indian Chef Maunika Gowardhan shares her recipe for spiced potatoes with cashews, fennel coriander and cardamom, creating the perfect blend of spices and warmth for a deliciously enjoyable veggie curry.

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Friday, January 13, 2017

Instant Pot Cardamon & Ginger Cheesecake



Instant Pot 101 is so thrilled to showcase this cheesecake concocted by And Then She Said. This is a fabulous recipe for a Cardamom and Ginger Cheesecake that is sure to blow you away. The full recipe can be found on her blog right here: http://www.andthenshesaid.com/instant...

A couple of important recipe notes: 
- Double Cream is Heavy Whipping Cream
- If you don't like the ginger nut base, you can easily swap it with something else like Nilla Wafer base or even Graham crackers
- the total cycle is 35 minutes, not 25 minutes as shown in the video. She ended up running another cycle for 10 minutes after the first cycle finished since the cake wasn't nearly set enough. 

We really hope you try this delectable cheesecake recipe. If you love it, we'd love to hear from you. Even if you don't, your feedback helps us make our channel better. 

Thursday, December 15, 2016

Spiralized Potato Pancakes



Our take on traditional potato pancakes are made with love and plenty of flavor from Rodelle Cinnamon Sicks, cardamom and fresh ginger. We think your family will love them!

Sarah Menanix (SnixyKitchen.com) and Alanna Taylor-Tobin (TheBojonGourmet.com) made these simple, yet elegant Spiralized Potato Pancakes using Rodelle and KitchenAid® products. Put a twist on a familiar classic with this recipe for the holidays!

For the full recipe visit: http://rodellekitchen.com/our-recipes...

For more information about KitchenAid's products, visit: http://www.kitchenaid.com/