IB Kitchen Club

[sister herb]

Warm Barley Cereal with Dried Cherries

Look for omega-3-rich flax meal alongside the flaxseeds. Once opened, store flax in the refrigerator. Since milk contains saturated fat, we chose to cook the high-fiber barley with almond milk instead. Per serving; 320 calories; 8 g protein; 5 g fat; 63 g carb; 10 g fiber.

Servings: 5

Ingredients
•1 quart unsweetened almond milk
•1 1/4 cups quick-cooking barley
•2 tablespoons ground flax meal
•1/4 teaspoon salt
•1/2 cup dried cherries or cranberries
•1/4 teaspoon ground cinnmon
•2 to 3 tablespoons turbinado or brown sugar, plus more for serving (optional)
•1 cup fresh rashberries (or some other fresh or frozen berries)

Directions

In a large saucepan, stir together 3 1/2 cups almond milk, barley, flax meal, and salt over medium heat. Bring to a simmer and cook 10 minutes, stirring frequently. Stir in dried cherries and cinnamon and continue cooking, stirring frequently, until cereal is tender and creamy, about 5 minutes more.

Remove from heat and add sugar to taste. Divide among bowls and drizzle remaining 1/2 cup almond milk over top. Serve topped with berries and, if desired, additional sugar.

Source: http://www.marthastewart.com/355571...ts&gallery=1047776&slide=355571&center=276953

 

[sister herb]

Hot Rice Cereal with Nuts and Raisins

Use leftover rice to make a wholesome breakfast that's great for someone who avoids gluten, or anyone at all.

servings: 4

Ingredients
•3 cups cooked long-grain brown rice
•2 cups whole milk
•3 tablespoons maple syrup (honey is ok too, use then 2 tablespoon only)
•1/4 cup chopped toasted almonds
•1/4 cup golden raisins
•Pinch of ground nutmeg or cinnamon

Directions

In a medium pot, combine rice, milk, and maple syrup over medium-high. Bring to a boil and cook, stirring occasionally, until thickened slightly, 3 minutes. Divide among four bowls and top with almonds and raisins. Serve with nutmeg or cinnamon.

Source: http://www.marthastewart.com/897892...gg&gallery=1047776&slide=897892&center=276953

 

[Nájlá]

Sister Herb, you are a great!! Thanks for sharing these recipes... I'll need to go back to the kitchen and learn some food to make hubby happy

 

[sister herb]

Nice if these recipes may help someone. :statisfie Here is one more to you...

Lemon thyme bars

Ingredients:

Crust:
1/2 lb. unsalted butter at room temperature
1/2 cup sugar
2 cups flour
2 tablespoons fresh thyme, finely chopped
1/4 teaspoon salt

Lemon Layer:
7 large eggs
2 1/2 cups sugar
3 tablespoons grated lemon zest
1 cup freshly squeezed lemon juice
1 cup flour
Fresh thyme sprigs, for garnish

Lemon Glaze:
2 cups confectioner's sugar
1/4 cup freshly squeezed lemon juice (around the juice of 2 lemons)

Method:
Preheat the oven to 350 F / 175 C and grease a 9 by 13 by 2-inch baking pan.

For the crust, cream the butter and sugar in the bowl of an electric mixer until light. Combine the flour, thyme and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into the greased baking ban, building up a 1/2-inch edge on all sides. Chill.
Bake the crust for 15 to 20 minutes, until very lightly browned. Cool on a wire rack. Leave the oven on.

For the lemon layer, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 35 to 40 minutes, or about five minutes beyond the point where the filling is set. Cool to room temperature.

For the lemon glaze, whisk together the confectioner's sugar and lemon juice. Add more or less sugar and/or juice for desired consistency. Pour glaze over lemon bars and spread with a spatula to cover evenly. Allow the glaze to set for at least 20-30 minutes. Cut into squares and garnish with fresh thyme, if desired.

Source: http://dmrfinefoods.blogspot.fi/2013/08/lemon-thyme-bars.html

 

[sister herb]

Roasted Curried Chickpeas with Rosemary and Thyme

Makes about 3 1/2 cups

2 15-ounce cans chickpeas, rinsed, drained and dried well
3 tablespoons olive oil
2 teaspoons paprika
1/2 teaspoon ground cumin
1/2 teaspoon curry powder
3/4 teaspoon kosher salt
1 tablespoon freshly-grated lemon zest
1 teaspoon fresh rosemary, chopped
1 teaspoon fresh thyme, chopped


Preheat the oven to 425 F / 220 C.

Pour well-dried chickpeas onto a rimmed baking sheet and roast for 10 minutes. Remove pan from oven and use a spatula to loosen up any chickpeas that are sticking to the bottom of the pan. Roast for another 10 minutes, or until chickpeas begin to crisp up. To test for readiness: don't rely on a change of color. When the chickpeas turn brown they've become burned.

Instead, check with the press of a finger: you want them to be slightly crisp on the outside but still soft on the inside.

While the chickpeas are roasting, combine the olive oil, paprika, cumin, curry powder, salt, lemon zest, rosemary and thyme in a medium mixing bowl. Transfer the roasted chickpeas to the bowl and carefully toss them in the mixture until well coated.

Return to the baking sheet and roast another 4-5 minutes. Once out of the oven, allow them to cool for 2-3 minutes; serve warm.

Source: http://www.thekitchn.com/pre-dinner...ried-chickpeas-with-rosemary-and-thyme-167855

 

[sister herb]

Rosemary Raisin Pecan Crisps

2 cups flour
2 tsp. baking soda
1/2 tsp. salt
2 cups buttermilk
1/4 cup brown sugar
1/4 cup honey
1 cup raisins
1/2 cup chopped pecans
1/2 cup roasted pumpkin seeds (optional)
1/4 cup sesame seeds
1/4 cup flax seed, ground
1 Tbsp. chopped fresh rosemary

Preheat oven to 350° F / 175 C.

In a large bowl, stir together the flour, baking soda and salt. Add the buttermilk, brown sugar and honey and stir a few strokes. Add the raisins, pecans, pumpkin seeds, sesame seeds, flax seed and rosemary and stir just until blended.

Pour the batter into two 8”x4” loaf pans that have been sprayed with nonstick spray. Bake for about 35 minutes, until golden and springy to the touch. Remove from the pans and cool on a wire rack.

The cooler the bread, the easier it is to slice really thin. You can leave it until the next day or pop it in the freezer. Slice the loaves as thin as you can and place the slices in a single layer on an ungreased cookie sheet. (I like to slice and bake one loaf and pop the other in the freezer for another day.) Reduce the oven heat to 300° F and bake them for about 15 minutes, then flip them over and bake for another 10 minutes, until crisp and deep golden. Try not to eat them all at once.

Makes about 8 dozen crackers.

Per cracker: 30 calories, 0.8 g total fat (0.1 g saturated fat, 0.4 g monounsaturated fat, 0.3 g polyunsaturated fat), 0.7 g protein, 5.3 g carbohydrate, 0.2 mg cholesterol, 0.3 g fiber. 23% calories from fat.

Source: http://dinnerwithjulie.com/2009/01/27/rosemary-raisin-pecan-crisps/

 

[sister herb]

Creamy Lime and Coconut Truffle Bites

makes about 200, depending on size

12 cups shredded coconut, divided
2 14-ounce cans sweetened condensed milk
2 teaspoons vanilla
3 limes, zested and juiced
1 1/2 cups graham cracker crumbs
2 pounds confectioners' sugar

Heat the oven to 350 F / 175 C. Spread 6 cups coconut on a baking sheet and bake for 7-10 minutes or until lightly toasted. Stir the coconut several times to keep it from burning. Remove the coconut when toasty brown and slightly crispy.

In the bowl of a stand mixer, stir together the remaining 6 cups untoasted coconut, sweetened condensed milk, vanilla, lime juice, lime zest and graham cracker crumbs. Beat until well mixed. Slowly add the confectioners' sugar and stir until well-mixed. Refrigerate for at least one hour.

Scoop the mix out with a teaspoon and roll each lump in a ball, then roll in the toasted coconut. Place on a wax-paper-lined cookie sheet and freeze for at least an hour or two before serving.

Note: Easy to make, specially if you are making a big amount for them to some party or for selling.

Source: http://www.thekitchn.com/recipe-creamy-lime-and-coconut-86388

 

[sister herb]

Za´atar

Za'atar seasoning is fragrant and tangy with just a hint of nuttiness. This sounds like a spice mix with a lot going on, but it's actually just a simple blend of a few common herbs with one secret ingredient...Za'atar blends together thyme, sesame seeds, and -here's the kicker - dried sumac! If you've never had it, sumac has a slightly astringent, lemony flavor. It can be pretty powerful on it's own, which is why we love it balanced with the other flavors in this mix.

This seasoning is used heavily throughout Middle Eastern cuisine, and it's not hard to find ways to use it! Za'atar can make a subtle background flavor for red meat or it can add a brighter note to fish and poultry.
It's also fantastic sprinkled on top of flatbread, over grilled vegetables, or used in dips like hummus, baba ghanoush, or tzatziki.

Here's a basic formula:

Za'atar Seasoning Blend

2 Tablespoons dried thyme
2 Tablespoons dried sumac*
2 Tablespoons sesame seeds, toasted or un-toasted as you prefer

You can simply shake these ingredients together in a spice jar or grind them in a spice grinder for a finer powder. Some mixes will also add a tablespoon of marjoram or oregano to the mix. If you like the flavor of these herbs, feel free to add them!
As with all spices, keep this mix stored in a cool, dark place.

*Note: Sumac

While you may have wild sumac growing in your backyard, and you know it's poisonous, there are non-poisonous varieties of sumac that grow in the Middle East that are crushed up in powder and used as a spice. Sumac spice is commonly found in Middle Eastern cuisine. The dark reddish powder has a zingy, lemony taste and is excellent when sprinkled on chicken, grilled lamb, and hummus. It's also used as an ingredient in zataar, a Middle Eastern spice mix. The spice was long used to add tartness to many dishes until the Romans introduced lemons to the area.

Source: http://www.thekitchn.com/from-the-spice-cupboard-zaatar-82566

 

[sister herb]

Flatbread Recipe: Manakish Za´atar

Makes 8 (7 to 8-inch flatbreads)

Flatbread
1 cup lukewarm water
1/2 teaspoon sugar
1 (1/4-ounce package) active dry yeast (about 2 1/4 teaspoons)
3 cups unbleached all-purpose flour, plus more for dusting
1 teaspoon salt
2 tablespoons extra virgin olive oil, plus more for greasing

Zaatar topping*
1/4 cup ground sumac
3 tablespoons dried thyme
3 tablespoons dried oregano
2 tablespoons toasted sesame seeds
1 teaspoon coarse salt
1/2 cup extra virgin olive oil

*Can substitute 3/4 cup pre-made zaatar blend for the sumac, thyme, oregano, and sesame seeds.

Combine the water, sugar, and yeast, and let it stand for about 10 minutes until foamy.

Meanwhile, combine the flour and salt in a large bowl. Add the olive oil and work it in with your fingers. Make a well in the center, add the yeast and water mixture, and stir to form a soft dough.

Turn the dough out onto a lightly floured surface and knead for about 10 minutes until smooth and elastic. Form it into a ball and place it in a lightly oiled bowl. Cover the bowl with a damp cloth or plastic wrap and leave the dough to rise in a warm, draught-free place for about 1 hour until it doubles in size.

Preheat oven to 400 F / 200 C. Place a baking stone or baking sheet in the oven as it heats.

Knead the dough briefly and divide it into 8 balls. Place the balls on a lightly oiled baking sheet, cover with a damp cloth or plastic wrap, and let stand for about 15 minutes.

Meanwhile, combine the zaatar topping ingredients in a small bowl.

On a lightly floured surface, flatten each ball of dough and roll it into a circle 1/8-inch thick and about 7-8 inches in diameter.

Press each circlele with your fingertips to make little indentations for the topping to rest in. Spread 1 heaping tablespoon of zaatar topping over each round, leaving a 1/2-inch border around the edges.

Bake until lightly browned and crisp, about 8 minutes. Depending on the size of your oven and baking stone or baking sheet(s), you may need to do several batches.

Serve warm right away or else cool on racks.

Source: http://www.thekitchn.com/flatbread-recipe-manakish-zaatar-recipes-from-the-kitchn-178416

 

[sister herb]

Baked Za'atar Eggplant Fries with Lemon Tahini Dip

Serves About 4

For the fries:
1 large eggplant
1/2 cup all-purpose flour
3/4 cup panko breadcrumbs
3 tablespoons grated Parmesan
1/4 cup za'atar spice blend
1 teaspoon kosher salt
Pinch cayenne pepper
2 large eggs
Flaky salt (like Maldon), to finish

For the dip:
1/2 cup tahini
1 tablespoon sour cream
2 tablespoons lemon juice
1 teaspoon apple cider vinegar
1 tablespoon tamari (or soy sauce)
1/4 teaspoon garlic powder
1 teaspoon za'atar spice blend
2-4 tablespoons water, to thin

To make the eggplant fries, preheat the oven to 425°F / 220 C. Wedge a wire rack atop a baking sheet (so the fries will be slightly elevated and not directly touching the baking sheet).

Cut the eggplant into 1/2-inch thick rounds. Then cut each round into 1/2-inch thick spears. Set aside.
Pour the flour into a small bowl. Beat the eggs together in another small bowl. In a third small bowl, combine the breadcrumbs, Parmesan, za'atar, salt and cayenne.

Roll the eggplant spears in the flour, dunk them in the egg, and then roll them into the bread crumb mixture. Lay each spear close to one another on the prepared baking sheet. Bake until golden brown and crispy, about 15 minutes. Sprinkle the tops with flaky salt.

While the fries are baking, combine all the ingredients for the dip except the water in a small bowl. To thin, add a drizzle of water and stir vigorously until you reach the desired consistency.

Serve the fries with the dipping sauce while the fries are still hot.

Source: http://www.thekitchn.com/recipe-bak...mon-tahini-dip-recipes-from-the-kitchn-183961

 

[sister herb]

Fast za´atar dip

You need:

pita bread (or some other white bread like Italian bread)
olive oil
za´atar

Dip bread to olive oil, then to za´atar. Eat and enjoy!

(And don´t forget to invite me to the table )

 

[Abu Zainab]

^ :lol: ... Easiest recipe EVER....and delicious too

 

[sister herb]

^^ Nice to know that even at once some my recipe is not too difficult... ;D

 

[sister herb]

Raspberry and chocolate gelato

300 g frozen raspberries
2 egg whites
1/2 cup caster sugar
100 g very good dark chocolate, smashed into little bits

Put the raspberries, sugar and chocolate into the bowl of a freestanding mixer (or a large bowl). Turn the beaters on and let the berries mush up a bit. Pour in the egg whites and turn the beaters to high speed.

Continue beating, stopping occasionally to scrape down the sides, for five minutes, until the mixture has doubled in size and is very light and fluffy. Scrape into a two-litre plastic container with a lid and freeze for at least four hours. Makes nearly two litres - which can be eaten remarkably quickly.

Note: Gelato is the Italian word for ice cream, derived from the Latin word "gelātus" (meaning frozen). In English it generally refers to varieties of ice cream made in a traditional Italian style. It is a type of soft ice cream containing a relatively small amount of air.

Source: http://kitchen-maid.blogspot.fi/2013/11/treat-me-raspberry-and-chocolate-gelato.html

 

[sister herb]

I made pomegranate salad

1 pomegranade
1 lime (juice and zest)
1 mango
10 to 15 grapes
100 g leaf salad
4 tablespoon olive oil
100 g shrimps

Mix. Eat. Yummy.

 

[sister herb]

Sweet Cherry Syrup



http://media-cache-ec0.pinimg.com/236x/6a/f5/2f/6af52f94ea6f1e4efc53a1225783460a.jpg

Makes 1 cup

1 pound stemmed sweet cherries (about 3 cups)
3/4 cup granulated sugar

Combine cherries and sugar in a medium saucepan and place over medium heat. Stir to coat cherries in sugar, and then use a potato masher to squash the cherries and release their juice (this will be easier to do once they have warmed up a bit).

Bring to a simmer, stirring occasionally, until the sugar has dissolved. Cook at a simmer, adjusting heat as necessary, and cook until cherries are soft and start to break down, about 15 minutes.

Set a strainer over a medium bowl and pour cherry mixture into the strainer. Press down on the solids until all the juice has gone through the strainer. Discard solids and chill the syrup until ready to use. Syrup will keep refrigerated for up to two weeks.

404 Page Not Found | The Kitchn

 

[sister herb]

Long time no see. Better start with something sweet. :

Chocolate Cherry Fudge



http://www.culinary.net/RecipeFileHandler.ashx?id=4539&fieldId=3&datacol=DESCRIPTION_IMAGE

Ingredients


​
1/2 cup (1 stick) butter
3/4 cup whipping cream
2 cups sugar
12 ounces semisweet chocolate, coarsely chopped
1 jar (7 ounces) marshmallow creme
1 cup chopped slivered almonds
1 cup chopped dried cherries
1 teaspoon almond extract

Preparation

​
In heavy saucepan, combine butter, cream and sugar. Bring to a full rolling boil over medium-high heat, stirring constantly. Reduce heat to medium and continue to boil, stirring frequently, 8 to 10 minutes, or until mixture reaches 234 F / 112 C (soft ball stage).

Remove from heat; add chocolate and marshmallow creme; stir until smooth.

Add, almonds, cherries and almond extract; mix until well blended.

Pour mixture into 9-inch square pan lined with buttered foil. Refrigerate until cool; cut into 1 1/2-inch squares. Store in airtight container in refrigerator.

​
Serves

​
Makes 3 dozen pieces

Source: http://www.culinary.net/articlesfeatures/FeatureDetail.aspx?ID=1937

 

[sister herb]

Chocolate Covered Honeycomb Recipe





1 cup sugar
4 Tablespoons corn syrup (or golden syrup)
2 tsp bicarbonate of soda (baking soda) sifted into 1 tablespoon of water
Dark chocolate/chocolate bark, for melting

Line a rectangular Pyrex dish (or similar) with baking paper, ensuring the paper comes up a few inches over the edges of the dish.

Use a pot bigger than you think you need. Over medium heat, melt the sugar and syrup in a pan for about 5 minutes, stirring gently. Increase the heat to boiling as the mixture becomes more liquid and the sugar dissolves. Once the entire surface is boiling gently, cook without stirring for about 10 minutes until you achieve a golden brown colour. Quickly sprinkle the dissolved bicarbonate of soda over as wide an area as possible and stir through as quickly but gently as you can – be sure to take only a few seconds, or you’ll lose the volume. Don’t worry if tiny specks of baking soda remain – it won’t really affect the final product. The mixture will froth up in a volcanic-like eruption and the trick is to combine the bicarb while bursting the bubbles as little as possible.

Pour into your dish and leave to harden.

One hardened break into large pieces and dip carefully into melted dark chocolate. Using a fork, tap the edge of the block so that excess chocolate runs off and into the bowl. Place onto a clean sheet of baking paper to harden. When done, store in an air tight container – do not place in fridge or near moisture as it will weep and melt into an mess.

Source: http://candyaddict.com/blog/2008/04/21/candy-recipe-honeycomb/

 

[MuslimInshallah]

Oatmeal Chocolate Chip Cookies


1 Cup butter
1 Cup brown sugar
2 eggs
2 Teaspoons vanilla extract
1 1/4 Cup flour
1/2 Teaspoon baking soda
1 Teaspoon salt
3 Cups rolled oats
1 Cup chopped walnuts
2 x 100g milk chocolate, chopped


Preheat oven at 325°F(165°C). Melt butter and beat with sugar. Then add eggs and vanilla. When uniform, add mixture of flour, baking soda and salt. When the batter is smooth, add oats, walnuts and chocolate and mix till uniform. Let rest a few minutes, till the mixture stiffens a little and easily makes little balls (about 1 inch diameter) when rolled in your hand. Put the balls onto an ungreased baking sheet. Flatten the balls and bake for 12 minutes.When you take the baked cookies out, leave for a few minutes, then transfer to a baking rack to cool.


Cookies are best warm. If they have cooled completely and the chocolate has hardened, for best results, put for 15 seconds in the microwave to soften the chocolate just before eating.


These cookies don't look particularly amazing (though if you drizzled them with chocolate, they would look nicer), but they taste really delicious. (smile) We don't usually need to microwave many...

May you enjoy these cookies and remember Allah, the Provider.

 

[sister herb]

Pistachio Mascarpone Fig and Honey Tartlette

http://ahealthylifeforme.com/wp-content/uploads/2013/09/Fig-Tartlette-1024x682.jpg

Ingredients

Tart shell
½ cup powdered sugar
1½ cups all-purpose flour
¾ cup butter, softened
¼ cut shelled pistachios, chopped

Filling
16 ounces Mascarpone Cheese
¼ cup brown sugar
½ cup cold Heavy Cream
1 teaspoon Vanilla Extract
1 tablespoon lemon zest from organic lemon (about 1 lemon)

Topping
12-18 Figs, depending on size
¼ cup honey

Note: If you can´t find fresh figs, use canned peaches instead.

Instructions

Tart Shell:
Preheat oven to 350 degrees / 175 C.
Combine powdered sugar, flour, and butter in a food processor, mix until ingredients form a ball.
Dump ball onto counter and divide into 6 parts. Place a part of the dough into each individual tart pan with removable bottom.
Push dough down along pan going up sides. Push into all the indention on side of pan. If you have a small rolling-pin (the kind for pies & pizzas) this works wonderfully.
Add about a spoon full of chopped pistachios to each tart and lightly press into dough.
Bake for 10-12 minutes, until lightly browned.
Cool completely before filling.

Filling:
In an electric mixer with a whisk attachment add mascarpone, brown sugar, heavy cream and whisk on medium high for a minute.
Add the vanilla extract and lemon zest and continue to whip just until stiff peaks. Do not overmix.
Spoon the filling into the cooled tart shell, and smooth with a spatula or off set knife.

Topping:
Cut stem off figs and cut into quarters length wise.
Place cut figs on top of filling in a circular pattern
Drizzle with honey
Store in refrigerator covered until ready to serve.

Source: http://ahealthylifeforme.com/pistachio-mascarpone-fig-and-honey-tartlette/