Recipes from Ingredient: Onion
Chicken Curry with Brussel Sprouts, Spinach and Chickpeas
I was inspired to do this recipe because I wanted us to eat more spinach and Brussel sprouts (for obvious reasons). Up till now, spinach and Brussel sprouts were eaten only sautéed and roasted and it was becoming boring. My husband was not convinced that Brussels sprouts will work in ...
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Texan-Mexican (Tex-Mex) Chicken Drumsticks and Rice
The cuisine that is called Tex-Mex comes from Texans of Mexican heritage who lived in Texas before it became part of USA and also from Mexican immigrants who came later, largely from Northern Mexico. It is basically Mexican but has some variations and tends to be less hot and complex ...
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Mjadarra – Lentils and Rice
In the old times, in Lebanon, Mjadarra was poor people’s food; nutritious and cheap. Nowadays, it’s everybody’s favourite and a popular dish when you want a meat-free meal. And of course, it’s an ideal dish for vegans & vegetarians. Lentils are pulses with many nutrients such as fibre, protein, vitamins ...
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Frijoles a la Mexicana – Mexican Pinto beans
Vegetarian “Mexican Pinto Beans” is the perfect nourishing dish that has it all: good taste, essential nutrients, low fat, high fibre and high protein (perfect substitute for meat). Pinto Beans are very popular in Mexico and are a common filling for burritos (wheat tortillas filled with various ingredients). Check my ...
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Tigua Degué aka Mafé – Chicken in Peanut Butter Sauce
Tigua Degué is the national dish of Mali, a country situated in West Africa. It is also a popular dish in Senegal where it is known as Mafé. It is usually cooked with either chicken or meat (beef or lamb), some vegetables and the signature ingredient, peanut butter. I have ...
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Baked Sea Bream, My Style
Fish is not my favourite food but lately I decided I should give it a try so this my first inspired fish casserole. However, strangely, I love smoked salmon, herring roll mops and all kinds of seafood! My husband suggested two kinds of fish: sea bass and sea bream because, ...
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Choucroute Garnie – Cooked Sauerkraut
Sauerkraut means sour cabbage in German and while it is considered a German staple, it is also popular in neighbouring countries such as France (specifically the Alsace region), Poland and other Eastern European countries. You can buy fermented Sauerkraut in any supermarket, or make it yourself. A good reference is ...
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Arroz de Marisco – Seafood Rice
A Mozambican friend of mine made this tasty dish which, she said, originated from Portugal. Mozambique was a Portuguese colony until 1975. It is a simpler version of the Spanish paella as it uses only seafood such as prawns, mussels, clams… The seafood I used for this recipe is a ...
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Burghul Bi Banadoura – Bulgur wheat in tomato sauce
Burghul is ground wheat that has been parboiled and dried beforehand. It comes in finer and larger grains and is either white or brown (whole wheat). The finer grains are used for tabboulé and kebbé (see recipes) whereas in this recipe a brown bulgur with coarse grains is used. The ...
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Russian Salad (also known as Olivier Salad)
This salad was initially invented by a French chef whose name was Olivier and who owned a restaurant, in Moscow, in the 19th century. There has been many variations since that time and the original recipe, popular in Russia, includes eggs, vegetables and meat (such as ham, or bologna sausage). ...
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