Kalinta

Also known as karane or karantika, this dish is made from chickpea flour and eggs. It is quite popular in the north of Morocco where it is sold by the slice as street food

INGREDIENTS

2    cups chickpea (garbanzo bean) flour

2    teaspoons baking powder

1    teaspoon salt

1    teaspoon ground cumin

¼   teaspoon cayenne (optional)

2 ½   cups water

½   cup milk

1/3    cup olive oil

2    large eggs, beaten

METHOD

Grease the sides and bottom of a 10 to 11 inch round baking dish. Preheat the oven to 350 F. In a large bowl, stir together the dry ingredients. Slowly whisk in the water and milk, mixing constantly to prevent any lumps. Whisk in the beaten eggs and the oil.

Pour the batter into the prepared baking dish and carefully place it into the oven. Bake for 40 to 45 minutes until well-colored and set. Note that some burnt or deeply darkened spots are desirable. Serve slices in bread or on a plate while still warm.

Pasta in Clam Sauce

INGREDIENTS

1    tablespoon olive oil

1    cup chopped white onion or leeks

4    cloves garlic, minced

2    tablespoons butter

3    tablespoons all-purpose flour

1    cup clam juice

½   tablespoon tomato paste

1    teaspoon dried oregano

1    tablespoon dried parsley

2    cans (7 ounces) chopped clams, undrained

½   pound string pasta (spaghetti, linguine, angel hair, etc.)

METHOD

Heat the olive oil in a large skillet over medium heat. Add the onions and cook for 3 to 4 minutes until tender. Add the garlic and cook for 30 seconds. Add the butter and allow it to melt then stir in the flour forming a roux. Gradually whisk in the clam juice until it is thoroughly mixed. Add the tomato paste and stir to dissolve.

Add the oregano, parsley and clams, with their juices, to the skillet. Reduce the heat to a low simmer and cook until the sauce is thickened, about 8 to 10 minutes.

Meanwhile, cook the pasta in a large pot of boiling water according to package directions. Taste occasionally to test the pasta and at al dente remove and drain, returning the drained pasta to the sauce pan. When the sauce is thickened, add the pasta to the skillet and mix to incorporate the sauce with the pasta. Serve immediately with a little Parmesan cheese on the side.

Roasted Tomato Artichoke Pasta

INGREDIENTS  

2    cups grape or cherry tomatoes, halved

½   pound dry farfalle pasta, or similar

2    tablespoons olive oil

1    cup chopped white onion or leeks

4    cloves garlic, minced

2    cups marinated artichoke hearts, halved

2    teaspoons dried basil

2    teaspoons dried oregano

2    tablespoons white wine vinegar

1    cup pitted Kalamata olives

      Grated Parmesan cheese for garnish

METHOD

Oil the bottom of a edged baking sheet and lay out the tomatoes. Place under the broiler and broil until the tomatoes just begin to brown. Remove from the oven and set aside.

In a large sauce pan of boiling water, cook the pasta to al dente according to the package directions. Drain, return to the pan, drizzle a little olive oil over the pasta and stir. Set aside.

In a large skillet, heat the olive oil to medium high and add the onions. Cook the onions for 4 to 5 minutes until translucent and add the garlic. Cook for 30 seconds and add the artichoke hearts, basil, oregano, wine vinegar and Kalamata olives. Cook and stir for 2 to 3 minutes and add the reserved tomatoes, mixing thoroughly. Cook the sauce for 2 to 3 minutes to thoroughly warm.

Slowly add the cooked pasta in small batches, stirring to incorporate the sauce. Cook for 1 to 2 minutes to re-warm the pasta and serve immediately in a large pasta bowl along with Parmesan cheese on the side.

Port Balsamic Sauce

INGREDIENTS

½   cup Emile’s Port wine

1    tablespoon aged Balsamic vinegar

METHOD

In a small bowl, mix the ingredients.

What you now have is an excellent salad dressing for salads with bitter ingredients such as spinach or arugula. (See the recipe for Chicken Spinach Salad.)  What is very nice about this dressing is that it contains no oil and is also good to drink.

It is also a marinade for beef or chicken and a great cooking sauce for small bites of chicken.

Simmer this sauce until it is reduced by half and use it as a glaze for pork roasts or as steak sauce.

The most important thing to remember is this: it ONLY works with Guglielmo Winery’s Emile’s Port. If you wish to use a ruby port for a sauce, there is a recipe on this blog for that also.

 RASPBERRY BALSAMIC DRESSING

INGREDIENTS

2          tablespoons Chaucers raspberry wine

1          tablespoon aged balsamic vinegar

METHOD

Mix the two ingredients together. Use on green salads as a raspberry vinaigrette

Tuna Tomato Fritatta

INGREDIENTS

2    tablespoons butter

½   cup chopped white onions or leeks

5    medium tomatoes diced, about 2 cups*

4    large eggs

¼   cup sour cream

1    can (5 ounces) tuna in oil or water

½   cup grated mozzarella cheese

2    tablespoons low fat (2%) milk

1    teaspoon dried thyme

 

METHOD

Melt the butter in a medium non-stick skillet over medium heat and add the onions. If using fresh tomatoes, add them here. Cook them, stirring occasionally, until the tomatoes are softened or the onions are translucent, about 4 to 5 minutes. Remove from the heat and set aside.

Add the eggs and sour cream to a medium bowl and whisk until incorporated. Add the tuna, mixing thoroughly. Mix in the cheese, milk and thyme.

Place the skillet over medium heat and add the egg mixture. If using canned tomatoes, add them here. Cook without stirring for 5 minutes or until the sides of the mixture begin to set. Place the skillet under the broiler and cook for another 5 to 6 minutes or until the center is set and just beginning to brown

Using a heat-proof spatula, loosen the sides of the frittata and carefully slide it onto a serving dish. Allow it to cool slightly before dividing into wedges and serving.

*NOTES: Options for the tomatoes include 1 15 ounce can of diced tomatoes, drained, or 1 pint of grape tomatoes, halved. If using the canned tomatoes, add them after pouring the mix into the skillet.

Mediterranrean Salmon

INGREDIENTS

2    teaspoons dried basil leaves

2    teaspoons garlic powder

1    teaspoon dried oregano

1    teaspoon dried rosemary, ground

1    teaspoon granulated sugar

2    tablespoons olive oil, divided

2    4 ounce salmon fillets, skin on

1    small fennel bulb, cored and thinly sliced

3    medium plum tomatoes, diced ½ inch*

1    tablespoon rinsed, drained capers

1    preserved lemon, seeded and chopped*

1    cup chopped white onion or leeks

½   cup dry white table wine

¼   teaspoon crushed red pepper (optional)

METHOD

Mix the basil, garlic powder, oregano, rosemary and sugar in a mortar and pestle or food processor and pulverize the spices. Sprinkle 2 teaspoons of the spice mix over the salmon fillets. Place the remainder into a large bowl. Place the fennel, tomatoes, capers and lemon into the bowl with the spices and toss to combine.

 Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil. Place the fillets, skin side up, into the skillet and cook for 3 to 4 minutes. Remove from the skillet and set aside.

In the same skillet, reduce the heat to medium-low; add 1 tablespoon of olive oil and the onions. Cook for 3 to 4 minutes and add the lemon. Add the fillets to the pan skin side down. Arrange the tomatoes and fennel around the fillets. Add the white wine and pepper flakes. Cook for about 6 minutes or until fish flakes easily. Serve the salmon surrounded by the tomato and fennel mix and add lemon wedges if desired.

*NOTES: If you do not have preserved lemons on hand, substitute the juice of one lemon. If desired, substitute 2 cups of cherry or grape tomatoes, sliced in half, for the diced plum tomatoes.

Recipe is a combination of one from Cooking Light magazine and one from the McCormick Spice Company.

Tuna Cracker Cakes

INGREDIENTS

2    tablespoons light yogurt

1    teaspoon fresh lemon juice

1    teaspoon Dijon style mustard

2    tablespoons chopped green onions

6    original style Triscuit crackers, crushed

2    cans (7 ounces) albacore tuna in water, drained*

1    pinch cayenne pepper (optional)

METHOD

In a large bowl, whisk together the yogurt, lemon juice and mustard. Stir in the chopped green  onions and then the cracker crumbs. Drain the tuna and stir into the bowl, adding the cayenne if desired. Form into two patties about 3 to 4 inches in width and let them sit for about 10  minutes.

In a medium non-stick frying pan over medium heat, add the two tuna vakes and fry for 4 to 5 minutes on each side, turning them very carefully. Remove from the pan and serve immediately with lemon wedges if so desired.

*NOTE: If so desired, this can also be made with plain flaked tuna in either oil or water.

Adapted from a recipe in Gourmet magazine

Gnocchi with Cheese

INGREDIENTS

1    package Emilia brand Potato Mini Gnocchi (16 ounces)

4    tablespoons butter

½   cup Feta cheese

½   cup Parmesan cheese

½   teaspoon salt

METHOD

Cook the Gnocchi according to package directions, drain and set aside.

 

In a large bowl, melt the butter in the microwave or melt it on the stove in a small pan and pour into a large bowl. Add the drained Gnocchi and stir to thoroughly coat, Add the Feta cheese and stir it in. Add the Parmesan cheese and the salt and stir them into the pasta, Serve immediately.

This recipe can also be made with half the above quantities. Be sure to keep the remaining pasta in a plastic bag in the refrigerator or the Gnocchi will dry out and become almost incapable of being cooked correctly.

Scalloped Potatoes

INGREDIENTS

4    medium russet potatoes, thinly sliced (4 cups+)

3    tablespoons  butter

3    tablespoons all-purpose flour

1 ½  cups low fat milk (2%)

½   teaspoon salt

1    dash cayenne pepper

2    cups grated sharp cheddar cheese*

      Paprika for color

METHOD

In a large skillet over medium heat, melt the butter and slowly whisk in the flour forming a roux. Allow this to sit for a minute and then slowly whisk in the milk. Add the salt and cayenne and cook the sauce on low heat, stirring continually, until it is smooth and thick. Slowly stir in the cheese until it melts and is absorbed. Remove from the heat.

Preheat the oven to 350 F. Make sure a rack is in the bottom position. Grease the sides and bottom of a 2 quart baking dish, Add half of the potatoes to a large bowl and add half of the cheese mixture. Stir the potatoes until they are well coated and pour into the baking dish. Do the same with the second half of the potatoes and cheese mixture.

Sprinkle the paprika on top of the casserole and place into the oven  Cook uncovered for about 60 minjutes, checking to be sure the top doesn’t get too browned. As good the next day, also, if not better.

*NOTE: If you desire, you can use a mixture of cheeses as long as half is cheddar.

This recipe was included in the 1971 Florence Junior Welfare League cookbook. I have no idea how it came into my hands.

Curried Sardines

I really like this recipe since it takes a simple ingredient – sardines – and turns them into a really tasty dish

INGREDIENTS

2    tablespoons olive oil

1    cup chopped green bell pepper

1    cup chopped white onion

1    small zucchini, quartered lengthwise, chopped (1/2 cup)  

½   cup chopped Crimini mushrooms

1    cup green onion tops, sliced thinly

1    can (15 ounces) tomato sauce, divided

1 ½  teaspoons curry powder, divided
1    teaspoon ground cumin

1    teaspoon garlic powder

1    cup water

3    cans sardines packed in water

METHOD

Heat a large skillet over medium-high heat and add the olive oil. Add the bell pepper and onion and cook for 3 minutes, stirring occasionally. Add the zucchini and continue cooking for 3 minutes, Add the mushrooms and cook for 3 minutes. Add the green onions, half of the tomato sauce, and ½ teaspoon of curry powder. Mix well and cook for 1 to 2 minutes until all ingredients are tender-crisp. Remove from the skillet to a serving bowl and set aside.

Add the remaining tomato sauce, the remaining teaspoon of curry ;powder, the cumin and garlic powder to the same skillet. Rinse the can of tomato sauce with the cup of water and add that to the skillet. Reduce the heat to a simmer and cook the sauce for 2 to 3 minutes. Carefully arrange the sardines in  the skillet and cook for 3 to 4 minutes, occasionally shaking the skillet to shift the sardines so they won’t stick to the pan and to coat them with the sauce.

To serve, spread your favorite cooked rice over the serving dish, add the sardines carefully and top with the cooked vegetables.

Chicken Marsala

 

INGREDIENTS

1    cup dry Marsala wine

2    teaspoons all-purpose flour

1    teaspoon granulated sugar

2    tablespoons butter

4    cups sliced Crimini or white mushrooms

1    slice bacon, chopped ¼ inch

4    skinless, boneless chicken fillets

METHOD

In a small bowl, mix together the Marsala, flour and sugar. Set aside. In a large skillet over medium-high heat, melt the butter and add the mushrooms. Cook the mushrooms, stirring often, for 5 to 6 minutes until they are tender. Remove from the skillet to a large bowl and set aside.

In the same skillet, add the bacon and cook until; crisp, about 5 to 6 minutes. Using a slotted spoon, remove the bacon to the bowl with the mushrooms, reserving the bacon fat. Place the chicken fillets into the same skillet and brown on both sides, about 3 to 4 minutes per side.

Stir the Marsala again and add to the skillet. Add the mushrooms and bacon and stir to mix and coat. Reduce the heat to a simmer and cook for 4 to 5 minutes to thoroughly cook the chicken, turning once. Remove from the heat and serve over your favorite rice.

Based on a recipe from Minute brand rice in Cooking Light magazine

Radish Arugula Soup

INGREDIENTS

1    bunch red radishes*

2    tablespoons butter

1    cup chopped leeks

1    cup chopped celery, about 2 stalks

2    cups chopped arugula (2 ounces)

2    cups water

1    cup low sodium chicken broth

1    small potato, peeled, diced ½ inch (1 cup)

METHOD

Separate the radishes from the tops, reserving both. Wash and trim the radishes, removing the roots and tops. Slice thinly and set aside. Wash the radish greens and remove any hard stems. Chop and set aside.

In a large sauce pan over medium heat, add and melt the butter. Add the leeks and cook for 2 to 3 minutes until they are softened. Add the celery and sliced radishes and cook until the celery is softened, about 3 minutes. Add the arugula and cook, stirring, until it is wilted.

Add the water, chicken broth, potato and reserved radish greens, bring to a boil, reduce heat to a simmer, cover and cook for 15 to 20 minutes until all the vegetables are tender. Working in batches if necessary, add to a food processor or blender and process to a puree. Serve in individual dishes with a dollop of sour cream or yogurt if desired.

*NOTE: The radishes I used were quite large and, unfortunately, not very tasty. They also lacked the hotness that they usually have. Thus, there wasn’t a lot of radish flavor in the final soup. I have found that smaller radishes have more overall flavor than large ones and would recommend their use. Don’t worry about the hotness, it cooks away.