Dayrecipe Food Community

I made this using sliced almonds and they over cooked in the blink of an eye. The heavier blanched slivered almonds are the way to go and do keep a close eye on them. You just want then a nice light golden shade when done.

MAKES: 4-6 servings
INGREDIENTS:

• 2 cups jasmine rice
• 1/2 teaspoon saffron thread
• 2 tablespoons orange water
• 1/4 cup olive oil (save the extra virgin for salads and use a less expensive oil here)
• 1/4 cup blanched split almonds
• 1 medium onion, finely chopped
• 10 ounces ground lamb (can use beef)
• 3/4 teaspoon baharat mixed spice
• salt, to taste
• 1/4 cup raisins
• 3 cups chicken stock

DIRECTIONS:

1. Wash rice until water runs clear.
2. Cover with cold water and leave to soak for 30 minutes.
3. Pound saffron threads, place in a small bowl and add the orange water, leaving to steep until required.
4. Heat half the oil in a frying pan on medimum low heat, add the almonds and fry until just turning golden.
5. Remove to a plate with a slotted spoon and reserve.
6. Add onion to pan and fry gently until transparent.
7. Increase heat, add meat and cook, stirring often to break up the meat. Cook until the juices evaporate, add baharat , 1/2 tsp salt and raisins and fry for 1 minute longer. Remove pan from heat, cover and leave aside.
8. Heat remaining oil in a deep large thick bottomed pot and add 2 tsp of the saffron-rosewater mixture and the chicken stock. Bring to a boil.
9. Drain the rice and add it to the boiling stock with salt to taste. Stir occasionally until rice returns to a boil.
10. Reduce heat to low and cover pan tightly. Simmer gently until rice is done.
11. Fold the meat mixture gently through the rice, cover rim of the pan with two paper towels and set lid on tightly. Leave on low heat for 5 minutes or longer if necessary (or pile the rice and add the meat over the top, sprinkle with browned almonds and the rest of the saffron-orange water and serve).
12. Pile rice in serving dish or platter and sprinkle with browned almonds and the rest of the saffron-orange water. This is excellent served as part of a buffet.

Even though we still have 2 feet of snow covering my part of the world. This creation has a taste of Spring with great savory sweet elements. It’s a always enjoyed in our home and I hope that it will be in yours also.

MAKES: 2 servings
INGREDIENTS:

• 2 pork loin chops, 3/4-1 inch thick and well trimmed
• 1/4 cup onion, finely minced
• 1 teaspoon roasted garlic puree
• 2/3 cup orange juice
• 1/4 teaspoon anise seed, a generous 1/4 teaspoon
• 1 cinnamon stick, 3 inch (optional)

DIRECTIONS:

1. Spray a skillet (one that you can put a lid on) with non stick spray.
2. Heat it for about a minute and and then add the meat, gently brown the chops on both sides.
3. Remove them from the pan and add the minced onion and the roasted garlic to the hot pan and stir just until the onion starts to brown on the edges.
4. Pour in the orange juice and add the anise seeds and cinnamon stick if using.
5. Return the pork chops to the pan (along with any juices that are on the holding plate).
6. Put the lid on the skillet and turn the heat to low.
7. Simmer for 8 mins and turn the chops, continue simmering for 5 more minutes.
8. Remove the chops and keep warm.
9. Turn the heat to high and reduce the sauce to the point where there is a rather small amount of thickened sauce to top the chops.

NOTE:

• If you would like to have more sauce, make a cornstarch slurry before removing the cooked chops from the pan and imminently add it to the skillet once the chops are out. I would suggest 1-11/2 teaspoons cornstarch to 2 teaspoons cold water. Raise the heat and cook only until thickened

If you enjoy scones you’ll really want to try these. They have proved to be a must at our house. This is a little different in that you make the scone dough into a round loaf to cut after it’s baked instead of cutting the scone shape before baking. The scones are wonderful in and of themselves but when paired with the nut butter, magic happens. Best eaten warm from the oven and spread with the nut butter along with a pot of your favorite tea.

MAKES: 1 dozen scones
INGREDIENTS:
Scones:

• 2 cups self-raising flour
• 1 tablespoon sugar (more if you want a really sweet scone)
• 1 pinch salt
• 1 oz butter, cut into small pieces
• 1/2 cup water
• 1/2 cup milk
• 1 tablespoon milk and enough sugar to sprinkle over loaf

Nut Butter:

• 1 cup pecans, hazelnuts or walnuts toasted, chopped
• 1 cup butter, softened
• 1 teaspoon honey

DIRECTIONS:
Scones:

Nut Butter:

TIP:

My hubby thinks that these are one of the things that make life worth living. He has a pineapple passion and recipe satisfies it very well. When I make them he keeps finding a reason to come into the kitchen and somehow they seem to jump into his hand as he passes the counter, it’s just like magic, LOL.

MAKES: 24 pieces
INGREDIENTS:

• 1 cup crushed pineapple in juice
• 1 cup white sugar
• 2 1/2 tablespoons cornstarch
• 1 tablespoon butter
• 1 cup water
• 3/4 cup shortening
• 1 cup packed brown sugar
• 1 3/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1 1/2 cups rolled oats, I use the quick type for this

DIRECTIONS:
Pineapple Filling:

1. Mix 1 cup crushed pineapple and juice (8 1/4-ounce can), 1 cup sugar, 2 1/2 Tablespoons cornstarch, 1 Tablespoon butter, and 1 cup water in saucepan.
2. Cook until thickened, cool.

Dough:

1. Preheat oven to 400 degrees F (200 degrees C).
2. Cream together shortening and sugar thoroughly.
3. Stir in flour, baking soda and salt.
4. Mix in rolled oats.
5. Press and flatten half of the mixture over bottom of a 13 x 9 1/2 x 2 inch greased pan.
6. Spread with cooled filling.
7. Top with remaining crumb mixture, patting lightly.
8. Bake 20 to 30 minutes, or until lightly browned.
9. While warm cut into bars and remove from pan to a small mesh cooling rack or a good sized platter.
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I had half of a 1 pound package of veggie crumbles, 1/3 of a can of stewed tomatos and a very small amount of cheddar cheese in the fridge. All of which were ready to be used. Rather than making more leftovers and adding to the collection, this is how what I had in the fridge became lunch today. It’s very tasty, easy and a great way to use up those small odds and ends.

MAKES: 2 servings
INGREDIENTS:

• 1/2 lb veggie crumbles (can use ground beef if you like)
• 1/4 cup onion, diced
• salt and 1/2 teaspoon garlic pepper
• 1/2 (14 1/2 ounce) can stewed tomatoes
• 1/2 cup water, may need to add more
• 1/4 red bell pepper, diced
• 3/4 cup twisted macaroni, or pasta of choice
• 1/2 cup shredded cheddar cheese

DIRECTIONS:

1. Place the veggie crumbles as they are in a pot with other ingredients and proceed with cooking (or brown beef and onion in medium pot; drain, and continue).
2. Add salt and garlic pepper to taste.
3. Add undrained tomatoes and one cup water; bring to boil.
4. Stir in macaroni.
5. Bring to boil; reduce heat.
6. Simmer, covered, ten to fifteen minutes or until macaroni is done, stirring once or twice.
7. Sprinkle cheese evenly over top, cover until cheese is melted.

NOTE:

• You can add many other things that you might have on hand: try adding green pepper, chili powder, corn kernels, Monterey Jack cheese, some tomato sauce.
• Serve with a biscuit, tortilla or corn chips.