Sorry, it took me a bit to find the recipe - I usually wing it now. I thought it was Iranian but this is actually a Moroccan cookbook.
I use bulgar instead of couscous when making this. If the notes at top are too small to read they say to add: more lemon juice, olive oil and a bit off red wine vinegar to taste/make less dry. I add the pomegranate arils cuz I love em.
For the lamb I just cook in garlic and lemon/pepper and then make a red wine reduction. It could easily be accomplished without liquor by using balsamic vinegar to reduce. Mushrooms pair nicely with it too. The mint in the salad is a nice contrast with the meat.
05-04-2016, 05:23 PM #2171
05-05-2016, 11:04 AM #2172
05-05-2016, 03:16 PM #2173
This sounds delicious, I would definitely like to try it some day, thank you so much for sharingWork for a cause not for Applause
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6w7 > 1w2 > 4w3
05-05-2016, 09:17 PM #2174
05-06-2016, 02:06 PM #2175
05-07-2016, 10:26 AM #2176
05-08-2016, 02:54 PM #2177
I made Bananas Foster, but I used Amaretto instead of banana liquer. It's a very sweet dish even though I already cut the sugar by 2/3. Not bad but not great either.Rosa Parks stood up to 1 fat racist bus driver; Ann Coulter stood up to hundreds of demented, violent snowflakes. Give her a Nobel Prize asap.
05-08-2016, 05:04 PM #2178
I always forget to post things til later. :/
Anyway, I made this a few days ago:
Spring Roll Bowls with Sweet Garlic Lime Sauce - Pinch of Yum
Really liked it overall! The one thing I'd change would be to make the ratio of noodles : groceries more like 1:1 or 1:1.5. I had a whole lot of noodles and would have liked it better with more spiralized cucumber, peppers, and carrots, and more meat (I used shrimp, but chicken or pork would be really good too).
05-21-2016, 08:24 AM #2179
my friend and i made egg curry last night, it was amazing I was going to take a picture but the camera on my phone keeps failing which is another sign I need a new phone but i'm just lazy I want to get the s7 I have the s3
this is the recipe we used
Hard boiled deshelled eggs - 4-5
Sliced Onions - 3
Sliced Tomato (small) - 1/2
Sliced Chillies - 1-2
Sliced Ginger - 1 big piece (around 1")
Coriander powder - 1.5 tbsp
Turmeric powder - 1/2 tsp
Chilly powder - as per your liking (Not more than 1 tsp, since we have green chillies there too)
Garam Masala powder - 1 tsp
Mustard seeds - about 1 tsp
Curry leaves - 1 sprig
About 1.5 cups of coconut milk
Procedure: Heat about 2-3 tblspoons of oil (preferrably coconut oil).
Add mustard seeds and let it splutter. Add curry leaves too. Then add sliced onions, ginger, chillies.
Once these have gone soft, add the powders (coriander, chilly and turmeric). Mix them thoroughly and then add the tomato.
Reduce the flame and add a bit of salt. Add half the garam masala now.
Put a lid over the pan and let it cook till tomato becomes really soft and pulpy.
Add the coconut milk and raise the flame. Add salt to balance the taste. Let it boil. Add the remaining garam masala and let it boil.
Now add the eggs into this gravy. Let it boil for another 2-3 mins till the gravy really gets into the eggs. Turn off the flame. Your egg curry is ready.
Could not find curry leaves so did two bay leaves with some lime zest which I was nervous about but it ended up working, but it did. also when you bit into the yolk with the sauce it became this perfect creamy texture, I can't explain it accurately but just know it was one of the most perfect textures i've felt while eating.
also the night before made an amazing frittata with stuff already in the fridge it was
one small green chilly seeded and diced
2 shallots chopped
half a tomato chopped
half a block of butterkase cheese,grated
half a block of double glouster,grated
6 pieces cappocola torn into bite size peices
salt and pepper
splash of milk
-preheat oven to 425
-in a large skillet oven proof skillet melt some butter, add the chilies and shallots cook until soften
-while the chillies and shallots are softening beat the eggs in a large bowl whisk in splash of milk and season lightly with salt and pepper. go light on the salt trust me the cheese and meat has a ton that you don't need much but go to town on the pepper if you want
-once the shallots and chillies have soften pour in the eggs let the bottom begin to set up add the tomatos,cheese, and meat
-put in oven for 20 minutes or until eggs are fully cooked and knife comes out clean
it was delicious not really spicy their was a very very suttle kick from the chilly but it just added an extra dimension, this is not meant to be spicy.I'm actually gonna make the frittata for my mom when she gets back in town but only do 4 eggs we did 6 because one of us was a male and males tend to eat more, but I think 5 eggs would've been sufficient, so go down on the meat and possibly the cheese depending on your taste but one piece of meat per egg is the ideal
05-22-2016, 08:52 PM #2180
This: Andouille Cajun Potatoes Recipe by Robert P - Key Ingredient
but with a good serving of kale underneath, and a fried egg on top.Originally Posted by Nørrsken impersonating EJCC
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