Savory Pot Roast - Recipes Qaraqish

Savory Pot Roast -   Recipes Qaraqish

Savory Pot Roast -   Recipes Qaraqish

• 2 tablespoons vegetable oil
• 1 boneless beef bottom round roast or chuck pot roast (3 1/2 to 4 pounds)
• 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
• 1 1/4 cups water
• 1 envelope (about 1 ounce) dry onion soup and recipe mix
• 6 medium potatoes, cut into quarters
• 6 medium carrots, cut into 2-inch pieces (about 3 cups)
• 2 tablespoons all-purpose flour

Preparation - Savory Pot Roast -   Recipes Qaraqish

• Heat the oil in a 6-quart saucepot over medium-high heat.  Add the beef and cook until well browned on all sides.  Pour off any fat.
• Stir the mushroom soup, 1 cup water and soup mix in a medium bowl.  Add the soup mixture to the saucepot and heat to a boil.  Reduce the heat to low.  Cover and cook for 1 hour 30 minutes.
• Add the potatoes and carrots to the saucepot.  Cover and cook for 1 hour or until the beef is fork-tender and the vegetables are tender.  Remove the beef and vegetables to a serving platter.
• Stir the flour and remaining water in a small bowl until the mixture is smooth.  Stir the flour mixture in the saucepot.  Cook and stir until the mixture boils and thickens.  Serve the gravy with the beef and vegetables.
  
  Savory Pot Roast -   Recipes Qaraqish

Mushroom-Smothered Beef Burgers - Recipes Qaraqish

Mushroom-Smothered Beef Burgers - Recipes Qaraqish

Recipes Qaraqish

• 1 can (10 3/4 ounces) Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
• 1 pound ground beef
• 1/2 cup Italian-seasoned dry bread crumbs
• 1 small onion, finely chopped (about 1/4 cup)
• 1 egg, beaten
• Ground black pepper
• 1 tablespoon vegetable oil
• 4 ounces sliced mushrooms (about 1 1/2 cups)
• 1 tablespoon Worcestershire sauce
• 1/4 cup water

Preparation - Recipes Qaraqish

• Thoroughly mix 1/4 cup soup, beef, bread crumbs, onion and egg in a large bowl. Season with the black pepper.  Shape the beef mixture firmly into 4 (1/2-inch-thick) burgers.
• Heat a 10-inch nonstick skillet over medium-high heat. Add the burgers and cook until well browned on both sides. Remove the burgers from the skillet.
• Reduce the heat to medium and heat the oil in the skillet.  Add the mushrooms and cook for 2 minutes or until tender, stirring occasionally.
• Stir the remaining soup, Worcestershire and water in the skillet and heat to a boil. Return the burgers to the skillet.  Reduce the heat to low. Cover and cook for 10 minutes or until the burgers are cooked through.  Spoon mushroom mixture over burgers before serving.
  
  Mushroom-Smothered Beef Burgers - Recipes Qaraqish..

Chicken Nachos - Recipes Qaraqish

 Chicken Nachos -  Recipes Qaraqish

 

 Chicken Nachos -  Recipes Qaraqish

What You'll Need - Recipes Qaraqish

• 1/2 cup Pace® Chunky Salsa
• 1 can (10 3/4 ounces) Campbell's Condensed Cheddar Cheese Soup
• 1 can (12.5 ounces) Swanson® Premium White Chunk Chicken Breast in Water, drained
• 1 bag (about 10 ounces) tortilla chips
• Chopped tomato
• Sliced green onion
• Sliced pitted ripe olives

Preparation -  Recipes Qaraqish

• Heat the salsa, soup and chicken in a 1-quart saucepan over medium heat until the mixture is hot and bubbling, stirring often.
• Spoon the chicken mixture over the chips. Top with the tomato, onion and olives.
  
  Chicken Nachos -  Recipes Qaraqish

Chicken & Broccoli Alfredo- Recipes Qaraqish

Chicken & Broccoli Alfredo - Recipes Qaraqish

ingredients

• 1/2 of a 1-pound package linguine 
• 1 cup fresh or frozen broccoli florets 
• 2 tablespoons butter 
• 1 1/4 pounds skinless, boneless chicken breast halves, cut into 1 1/2-inch pieces 
• 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or Healthy Request®) 
• 1/2 cup milk 
• 1/2 cup grated Parmesan cheese 
• 1/4 teaspoon ground black pepper 

   preparation

• Prepare the linguine according to the package directions in a 3-quart saucepan. Add the broccoli during the last 4 minutes of the cooking time. Drain the linguine mixture well in a colander.
• Heat the butter in a large skillet over medium-high heat. Add the chicken and cook until well browned and cooked through, stirring often.
• Stir the soup, milk, cheese, black pepper and linguine mixture in the skillet and cook until the mixture is hot and bubbling, stirring occasionally.  Serve with additional Parmesan cheese.

Chicken & Broccoli Alfredo- Recipes Qaraqish

Choucroute Garnie - Recipes Qaraqish

Choucroute Garnie - Recipes Qaraqish

Choucroute — the pickled cabbage that is a cornerstone of Alsatian cuisine — is similar to sauerkraut. One key difference is that choucroute is always cooked in wine. Here, sauerkraut is combined with smoked ham hocks, sausages and potatoes.

ingredients

• 1 3/4 pounds smoked meaty ham hocks
• 1 pound fully cooked bratwurst
• 8 ounces thick-sliced bacon strips, cut crosswise into 1-inch pieces
• 2 large onions, chopped
• 1teaspoon juniper berries (optional)
• 1 teaspoon whole black peppercorns
• 10 whole cloves
• 8 whole allspice
• 3 bay leaves
• 3 Red Delicious apples, unpeeled, cored, cut into 1-inch pieces
• 2 2-pound jars sauerkraut, squeezed dry
• 2 pounds fully cooked kielbasa, cut diagonally into 1-inch pieces
• 1 pound fully cooked knockwurst
• 2 cups Alsatian Pinot Blanc or other dry white wine
• 2 pounds small red-skinned potatoes
• 2/3 cup chopped fresh parsley
• Assorted mustards
• Prepared white horseradish

preparation

Choucroute Garnie - Recipes Qaraqish

Place ham hocks in large saucepan. Add enough water to cover by 2 inches. Bring to boil. Reduce heat, cover and simmer until meat is very tender, about 2 hours. Transfer hocks to medium bowl. Boil broth until reduced to 2 cups, about 15 minutes. Remove meat from bones; discard bones. Place hock meat in medium bowl. (Can be made 1 day ahead. Cover hock meat and broth separately; chill.)

Preheat oven to 350°F. Heat heavy large pot over medium-high heat. Add bratwurst and bacon. Sauté until bacon is crisp and bratwurst is brown, about 10 minutes. Place in bowl with hock meat.

Add onions, spices and bay leaves to same pot. Sauté until onions are tender, about 5 minutes. Add apples; sauté 2 minutes. Mix in sauerkraut. Add all meats; press to submerge. Add reserved broth and wine. Boil 10 minutes. Cover choucroute and bake 1 1/2 hours.

Meanwhile, cook potatoes in pot of boiling salted water until tender, about 18 minutes. Drain; cool slightly. Cut potatoes in half. Dip cut sides into parsley. Arrange sauerkraut and meats on platter. Surround with potatoes. Serve with mustards and horseradish.

Choucroute Garnie - Recipes Qaraqish

Duck with Honey - Recipes Qaraqish

Duck with Honey - Recipes Qaraqish

ingredients

• 4 teaspoons (packed) fresh lavender blossoms or 2 teaspoons dried
• 1 tablespoon fresh thyme leaves
• 1 1/2 teaspoons coarse sea salt
• 1/4 teaspoon black peppercorns
• 1 6- to 6 1/2-pound duck, fresh or frozen, thawed
• 1 cup canned low-salt chicken broth
• 3 tablespoons dry red wine
• 4 tablespoons lavender honey or orange flower honey
• 4 toasted baguette slices

preparation

Duck with Honey - Recipes Qaraqish

Preheat oven to 350°F. Finely grind 2 teaspoons fresh or 1 teaspoon dried lavender blossoms, thyme, sea salt and peppercorns in spice grinder or with mortar and pestle. Remove fat deposits and giblets from duck cavity, reserving liver. Trim excess skin and fat from neck area. Rinse inside and out; pat dry. Cutting through skin and fat (but not flesh) of duck breasts, score in crisscross pattern. Rub inside and outside of duck with herb mixture; return duck liver to cavity.Duck with Honey - Recipes Qaraqish

Place duck, breast up, on rack in roasting pan. Roast 2 hours. Remove from oven. Increase oven temperature to 375°F. Transfer duck to plate. Pour pan juices into 4-cup glass measuring cup; spoon off fat. Return juices and 1 tablespoon fat to pan. Add broth and wine. Return duck to pan. Brush with 2 tablespoons honey.

Roast duck 20 minutes, basting once with pan juices. Brush with 2 tablespoons honey; sprinkle with 1 teaspoon fresh or 1/2 teaspoon dried lavender. Roast duck until deep golden and thermometer inserted into innermost part of thigh registers 180°F, about 5 minutes longer.

Transfer duck to platter. Remove liver; mash finely in small bowl. Spread liver over baguette slices. Add 1 teaspoon fresh or 1/2 teaspoon dried lavender to roasting pan. Place over medium heat. Boil juices until thick enough to coat spoon, whisking often, 5 minutes. Season with salt and pepper. Transfer to bowl. Slice duck and serve with baguette slices and pan juices.

Duck with Honey - Recipes Qaraqish

Grilled Steak - Recipes Qaraqish

 Grilled Steak -  Recipes Qaraqish

 

 

 When accompanied by the delicious tang of chimichurri sauce, all this steak needs is to be seasoned with salt and pepper and grilled to the desired doneness.

Ingredients

• 8 T-bone steaks (each about 1-inch thick)
• Accompaniment:chimichurri sauce

Preparation

Prepare grill. Pat steaks dry and season generously with salt and pepper. Grill steaks on a well-oiled rack set 5 to 6 inches over glowing coals 4 minutes each side for medium-rare. Transfer steaks as cooked to a platter and let stand 10 minutes.

Serve steaks with chimichurri sauce.

 Grilled Steak -  Recipes Qaraqish

Grilled Sea Bass with Tropical Salsa - Recipes Qaraqish

 Grilled Sea Bass with Tropical Salsa -  Recipes Qaraqish

 

Grilled Sea Bass with Tropical Salsa -  Recipes Qaraqish

 

 

Colorful salsas and relishes made with fresh fruits, vegetables and herbs became popular in this decade of diets. The toppings are light and fresh and packed with flavor-just right with grilled low-fat fish.

Ingredients

• 1 cup 1/4-inch pieces peeled, cored pineapple
• 3/4 cup 1/4-inch pieces peeled, pitted mango
• 2/3 cup 1/4-inch pieces red bell pepper
• 1/2 cup 1/4-inch pieces seeded tomato
• 1/3 cup 1/4-inch pieces seeded English hothouse cucumber
• 1/3 cup 1/4-inch pieces red onion
• 3 tablespoons minced fresh cilantro
• 2 tablespoons minced fresh mint
• 2 tablespoons minced seeded jalapeño chili
• 2 tablespoons fresh lime juice

• 6 6-ounce sea bass fillets
• Olive oil

Preparation

Combine first 10 ingredients in medium bowl; toss to blend. Season salsa with salt. Chill to blend flavors, at least 1 hour and up to 4 hours, tossing occasionally.

Prepare barbecue (medium-high heat). Brush fish with oil; sprinkle with salt and pepper. Grill until just opaque in center, about 5 minutes per side. Transfer to plates. Top with salsa and serve.

Grilled Sea Bass with Tropical Salsa -  Recipes Qaraqish...

Pissaladiere - Recipes Qaraqish

 Pissaladiere-Recipes Qaraqish

Pissaladiere - Recipes Qaraqish

Ingredients

For crust

• 1 1/4 cups all purpose flour
• 1/2 teaspoon salt
• 1/4 cup (1/2 stick) chilled unsalted butter, cut into1/2-inch pieces
• 2 tablespoons olive oil
• 2 tablespoons (or more) water

For filling

• 3 tablespoons olive oil
• 2 1/2 pounds onions, thinly sliced (about 8 cups)
• 3 garlic cloves, finely chopped
• 1 small bay leaf
• 1 teaspoon chopped fresh thyme
• 1 tablespoon drained capers

• 20 Niçois olives
• 16 anchovy fillets

Preparation

Make crust:
Mix flour and salt in processor. Add butter and oil. Using on/off turns, process until mixture resembles coarse meal. Using on/off turns, mix in enough water 1 tablespoon at a time to form moist clumps. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 2 hours. 

Make filling:
Heat oil in heavy large skillet over medium-low heat. Add onions, garlic, bay leaf and thyme; stir to blend. Cover and cook until onions are very tender, stirring occasionally, about 45 minutes. Uncover and sauté until most liquid evaporates and onions are golden, about 10 minutes longer. Stir in capers. Season mixture with salt and pepper. Cool completely; discard bay leaf. (Dough and filling can be prepared 1 day ahead. Keep dough chilled. Cover and chill filling. Let dough soften slightly at room temperature before rolling out.)

Preheat oven to 425°F. Lightly oil large baking sheet. Roll out dough on floured surface to 11-inch round. Transfer dough to prepared sheet. Crimp edges of dough to form stand-up border. Spread filling evenly over dough. Arrange olives and anchovies decoratively atop filling.

Bake pissaladière until crust is crisp and golden, about 30 minutes. Transfer to platter and serve.

Pissaladiere - Recipes Qaraqish..

Carrot Cupcakes with Ginger-Cream Cheese Icing-Recipes Qaraqish

Carrot Cupcakes with Ginger-Cream Cheese Icing-Recipes Qaraqish

Carrot Cupcakes with Ginger-Cream Cheese Icing-Recipes Qaraqish

Ingredients

• 1 cup all purpose flour
• 3/4 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1 cup sugar
• 3/4 cup vegetable oil
• 2 large eggs
• 1 1/2 cups finely grated peeled carrots
• 1/4 cup drained canned crushed pineapple in juice
• Ginger-Cream Cheese Icing
• Candied violets (optional)

Preparation

Preheat oven to 350°F. Line twelve 1/3-cup muffin cups with paper liners. Sift first 5 ingredients into medium bowl. Using electric mixer, beat sugar, oil and eggs in large bowl until well blended. Add dry ingredients to egg mixture in 2 additions, beating until well blended after each addition. Mix in carrots and pineapple. Spoon batter into prepared muffin cups, filling each 3/4 full.

Bake cupcakes until tester inserted into center comes out clean, about 30 minutes. Turn cupcakes out onto racks and cool completely. (Can be made 1 day ahead. Cover; store at room temperature.)

Spread top of each cupcake with scant 3 tablespoons Ginger-Cream Cheese Icing. Garnish with candied violets, if desired.

Carrot Cupcakes with Ginger-Cream Cheese Icing-Recipes Qaraqish..

Walnut Tartlets- Recipes Qaraqish

 Walnut Tartlets-  Recipes Qaraqish

 Walnut Tartlets-  Recipes Qaraqish

Ingredients

• Pastry Crust Dough
• 1 cup whipping cream
• 1/2 cup sugar
• 1/4 cup (packed) golden brown sugar
• 1/4 cup honey
• 1 teaspoon grated orange peel
• 1/2 teaspoon whole aniseed
• 1 3/4 cups walnuts, toasted, chopped

Preparation - Walnut Tartlets-  Recipes Qaraqish

Preheat oven to 400°F. Roll out 1 pastry disk on floured surface to 6-inch round. Transfer to 4 1/2-inch-diameter tartlet pan with removable bottom. Press crust onto bottom and up sides of pan; trim overhang to 1/2 inch. Fold overhang in and press, forming double-thick sides. Repeat with remaining dough disks and 5 more pans. Chill crusts while making filling.

Stir cream and next 5 ingredients in heavy medium saucepan over medium-low heat until sugar dissolves. Increase heat; boil until mixture bubbles thickly and color darkens slightly, about 6 minutes. Remove from heat; stir in walnuts.

Place crusts on baking sheet. Divide filling among crusts. Bake tartlets until filling bubbles thickly and crusts are golden, about 25 minutes. Cool tartlets in pans on rack 5 minutes. Remove pan sides while tartlets are still warm. Serve slightly warm or at room temperature.

Walnut Tartlets-  Recipes Qaraqish.....

Kiwi Lime Pie- Recipes Qaraqish

 Kiwi Lime Pie- Recipes Qaraqish

Kiwi Lime Pie- Recipes QaraqishThe tasty, tender graham cracker crust of this light pie subs pumpkin seeds and ground flax (both rich in unsaturated fats) for butter. You won't notice the difference, but your body will! These good-for-you fats readily burn fat off you.

Ingredients

• 1 tablespoon ground flax
• 2 tablespoons water
• 4 graham cracker sheets, broken in half
• 1/2 cup uncooked old-fashioned oats
• 2 tablespoons pumpkin seeds
• 1 14-ounce can sweetened condensed milk
• 5 egg yolks, beaten
• 4 teaspoons lime zest
• 1/2 cup fresh lime juice
• 4 kiwis, peeled, cut into thin slices

Preparation

Heat the oven to 375°F. Place the flax and water in a small bowl and stir with a teaspoon. Set aside.

In a food processor, grind the graham crackers and oats into fine crumbs. Transfer to a separate bowl.

Using a clean coffee grinder, grind the pumpkin seeds. Add to the graham cracker mixture. Add the flax mixture and stir until a coarse meal forms. Press into the bottom and up the sides of an 8 x 8-inch pie plate.

In a large bowl, place the condensed milk, egg yolks, and lime zest and juice. Whisk well, until a thick, creamlike mixture forms. Pour over the unbaked graham crust and smooth the top with a rubber spatula.

Bake 12 to 15 minutes, until the edges are firm but the center still jiggles when you shake the pan. Remove from the oven and let cool 30 minutes. Decorate with kiwi slices. When the pie is fairly cool, cover with plastic wrap and chill for at least 1 hour, or up to 8 hours, before serving.

Kiwi Lime Pie- Recipes Qaraqish...

Vegetable Salad with Goat Cheese - Recipes Qaraqish

Vegetable Salad with Goat Cheese -  Recipes Qaraqish

 

This recipe can be prepared in 45 minutes or less.

Ingredients

• 12 small red-skinned potatoes, cut into 1/4-inch-thick rounds (about 14 ounces)

• 1/2 cup pitted Kalamata olives or other brine-cured black olives
• 6 anchovy fillets
• 1 tablespoon drained capers
• 1 garlic clove
• 1/4 cup extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 4 green onions (white and pale green parts only), thinly sliced
• 5 teaspoons chopped fennel fronds (optional)
• 4 medium-size ripe tomatoes, cut into 1/2-inch-thick wedges
• 1/2 English hothouse cucumber, halved lengthwise, seeded, sliced crosswise
• 4 ounces soft fresh goat cheese (such as Montrachet), coarsely crumbled
• Fresh basil sprigs

Preparation

Steam potatoes until tender, about 10 minutes. Cool completely.

Blend olives, anchovies, capers and garlic in processor until coarsely pureed. Gradually blend in oil, then lemon juice. Transfer mixture to large bowl. Add green onions and fennel fronds, if desired; stir to blend. Season olive mixture with salt and pepper. Add tomatoes, cucumber and potatoes to olive mixture. Toss to coat. Season salad to taste with salt and pepper. Sprinkle goat cheese over salad. Garnish with basil sprigs and serve.

Vegetable Salad with Goat Cheese

Recipes Qaraqish

 

 

Barely Cooked Salmon with Parmesan Polenta and Mushroom Consommé - Recipes Qaraqish

Barely Cooked Salmon with Parmesan Polenta and Mushroom Consommé - Recipes Qaraqish 

Here salmon is poached simply in salt water and served very rare with mushrooms and a mushroom broth, along with creamy polenta. The polenta adds a starch that the salmon needs, but it is also delicate and won't overwhelm the flavors of the fish. Mushrooms and polenta are a great classical pair, and a sturdy, satisfying match for the meaty salmon.Barely Cooked Salmon with Parmesan Polenta and Mushroom Consommé

Ingredients

• 1 pound button mushrooms
• 10 cups water
• Fine sea salt and freshly ground white pepper
• 1 pound gyromitre or morel mushrooms (see Note)
• 1 tablespoon canola oil
• 1 tablespoon chopped shallots
• 1 tablespoon chopped garlic
• 7 to 8 tablespoons (1 stick) butter
• 1 tablespoon chopped flat-leaf parsley
• 2 cups milk
• 1/3 cup instant polenta
• 1/2 cup freshly grated Parmesan
• One 2 1/2-pound salmon fillet

Preparation

Place the button mushrooms in a pan, cover with 8 cups of the water, and bring to a boil. Lower the heat to a simmer and cook for 3 hours.

Strain the stock through a fine-mesh strainer, pressing on the mushrooms to release the liquid. You should have at least 2 cups mushroom stock. Season to taste with salt and pepper. Pour into a saucepan and set aside. (The stock can be made in advance and refrigerated for up to 3 days, or frozen for up to a month.)

Trim the gyromitre or morel mushrooms, discarding the stems, and halve them. Because these mushrooms can be particularly sandy, soak them in cold water to remove any dirt. Lift out of the water, rinse, and repeat two more times.

Heat the canola oil in a large sauté pan over high heat. Add the mushrooms, shallots, and garlic, season with salt and pepper, and sauté until the mushrooms are tender and have given up their liquid, but are not dry, 10 to 15 minutes. Add 3 tablespoons of the butter and the parsley and toss to incorporate. Set the pan aside.

Bring the milk, the remaining 2 cups water, and 4 tablespoons of the butter to a boil in a medium saucepan. Lower the heat to a simmer. Whisking constantly, slowly add the polenta, continuing to whisk until the polenta is completely incorporated. Cook for 5 minutes. The polenta will be very thin. Add the Parmesan and stir to incorporate. Set the pan aside.

Cut the salmon crosswise into 1-inch slices. Pull the ends of each side together, as if you were closing a book, and secure with a toothpick. In a flameproof shallow casserole large enough to accommodate all the salmon fillets, bring 1/4 inch of generously salted water to a simmer. Season each fillet on both sides with salt and pepper and add to the casserole. Gently poach for 3 to 5 minutes, until the salmon is warm to the touch on top, but still quite rare on top and inside.

Meanwhile, gently reheat the mushroom broth, the wild mushrooms, and polenta. If the mushrooms are dry, add another tablespoon of butter and a bit of water to moisten.

To serve, spoon a circle of polenta into the center of each plate. Spoon 1/4 cup of the mushroom broth around each polenta circle. Place 2 salmon fillets on each bed of polenta and spoon the mushrooms over the salmon. Serve immediately.

Barely Cooked Salmon with Parmesan Polenta and Mushroom Consommé
Recipes Qaraqish 

Shrimp and Corn with Basil - Recipes Qaraqish

Shrimp and Corn with Basil -  Recipes Qaraqish

Shrimp and Corn with Basil -  Recipes Qaraqish

This American variation of a Chinese stir-fry—combined with a loaf of crusty bread—is a meal in itself.

Ingredients

• 2 tablespoons unsalted butter
• Kernels from 2 ears corn
• 1/2 pound shelled large shrimp
• 4 scallions, chopped
• 1/4 cup fresh basil, thinly sliced

Preparation

Melt butter in a large nonstick skillet over moderately high heat, then sauté corn and shrimp, stirring, until shrimp are cooked through, 3 to 5 minutes. Stir in scallions and basil and season with salt and pepper.

Shrimp and Corn with Basil 

Recipes Qaraqish

Mushroom, Radish, and Bibb Lettuce Salad with Avocado Dressing - Recipes Qaraqish

Mushroom, Radish, and Bibb Lettuce Salad with Avocado Dressing -  Recipes Qaraqish

This recipe can be prepared in 45 minutes or less.

Ingredients

For avocado dressing

• 1 ripe California avocado
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon sugar
• 3/4 teaspoon salt
• 2 tablespoons heavy cream
• 1/4 cup packed fresh flat-leafed parsley leaves
• 1/4 cup olive oil

• 4 heads Bibb lettuce
• 6 ounces mushrooms
• 1 cup radishes
• 1/4 cup packed fresh flat-leafed parsley leaves

Preparation

Make dressing:
Pit and peel avocado and mash enough to measure 1/4 cup. In a blender purée mashed avocado with remaining dressing ingredients until smooth.

Discard any discolored lettuce leaves. Separately cut mushrooms and radishes into thin slices. In a small bowl combine mushrooms and 2 tablespoons dressing and toss to coat. Divide lettuce among 6 salad bowls or plates and top with mushrooms, radishes, and parsley. Drizzle salads with some remaining dressing. 

 Mushroom, Radish, and Bibb Lettuce Salad with Avocado Dressing 

Recipes Qaraqish

 

Asparagus and Serrano Salad with Toasted Almonds - Recipes Qaraqish

Asparagus and Serrano Salad with Toasted Almonds 

A Catalan composed salad, or amanida, may be made of almost anything, though ham, sausage, or anchovies are often included.
Traditionally, the ingredients are added to the final presentation individually rather than mixed together.
Active time: 15 min Start to finish: 15 min

Ingredients

• 2 lb thin asparagus, trimmed and peeled
• 1/2 cup extra-virgin olive oil
• 3 tablespoons finely chopped blanched almonds
• 2 tablespoons coarse dry bread crumbs
• 1/8 teaspoon ground cumin
• 3 tablespoons Sherry vinegar
• 1 medium head escarole, cut into 1/4-inch-thick strips (6 cups)
• 1/2 lb sliced serrano or prosciutto

Preparation

Have ready a large bowl of ice and cold water. Cook asparagus in boiling salted water until crisp-tender, 2 to 3 minutes. Drain spears, then refresh in ice water. Drain asparagus again and pat dry.

Heat 1 tablespoon oil in a small skillet over moderate heat until hot but not smoking, then cook almonds, bread crumbs, and cumin, stirring frequently, until toasted, 3 to 4 minutes. Cool. Add remaining oil to vinegar in a slow stream, whisking until emulsified. Season with salt and pepper.

Toss escarole with half of dressing and mound on plates. Arrange ham around escarole and top salad with asparagus. Drizzle asparagus with remaining dressing. Sprinkle salad with almond-and-crumb mixture.

Asparagus and Serrano Salad with Toasted Almonds 

 Recipes Qaraqish

Cabbage Salad with Mustard Vinaigrette Recipes Qaraqish

Cabbage Salad with Mustard Vinaigrette  Recipes Qaraqish

Ingredients

• a 1 1/2-pound piece white or green cabbage
• a 1/2-pound piece red cabbage
• 1/21/3 cup packed fresh flat-leafed parsley leaves
• 1 1/2 teaspoons Dijon mustard
• 2 1/2 tablespoons red-wine vinegar
• 3/4 teaspoon salt
• 5 tablespoons extra-virgin olive oil

Preparation

Cut cabbage into thin shreds and chop parsley. In a small bowl whisk together mustard, vinegar, and salt until combined. Whisk in oil in a slow stream, whisking until emulsified.

In a large bowl toss together cabbage, parsley, vinaigrette, and salt and pepper to taste until combined. Chill salad, covered, at least 30 minutes and up to 2 hours.

Cabbage Salad with Mustard Vinaigrette 

Recipes Qaraqish

Beef Daube- Recipes Qaraqish

Beef Daube- Recipes Qaraqish

Ingredients

• 4 1/2 pounds boneless beef chuck, excess fat trimmed, meat cut into 2-inch cubes
• 1 750-ml bottle of dry red wine
• 3 medium carrots, peeled, cut into large pieces
• 1 large onion, quartered
• 8 fresh thyme sprigs
• 2 garlic cloves, halved
• 2 bay leaves
• 1 large fresh rosemary sprig
• 1 4x1-inch strip orange peel (orange part only)
• 2 ounces pancetta or bacon, finely chopped
• 1 large onion, chopped
• 2 garlic cloves, chopped
• 1 tablespoon olive oil
• 5 tablespoons all purpose flour
• Chopped fresh parsley

Preparation

Recipes Qaraqish 

Combine first 9 ingredients in large bowl. Cover and let stand at room temperature 2 hours.

Remove beef from marinade; pat dry. Reserve marinade. Cook pancetta in large pot over medium-low heat until fat is rendered, 5 minutes. Add chopped onion and garlic. Sauté
 until onion is translucent, 6 minutes. Transfer to large bowl. Recipes Qaraqish

Heat oil in same pot over high heat. Sprinkle beef with salt and pepper. Working in batches, add beef to pot; cook until beginning to brown, about 5 minutes per batch. Transfer to bowl with pancetta mixture. Reduce heat to medium-high. Add flour to pot. Whisk until flour browns, about 4 minutes. Gradually whisk in reserved marinade. Bring to boil, scraping up browned bits. Add beef mixture and any accumulated juices to pot. Cover tightly; simmer until meat is tender, about 2 hours. Uncover; simmer until meat is very tender and liquid is reduced to sauce consistency, about 45 minutes longer. (Can be prepared 1 day ahead. Cool slightly. Refrigerate.)

Spoon fat off top of daube. Remove carrots, quartered onion, herb sprigs, bay leaves and peel and discard. Bring daube to simmer, stirring frequently. Season with salt and pepper. Sprinkle with parsley. 

Beef Daube- Recipes Qaraqish

Fish Soup with Tomatoes and Red Pepper-Garlic Sauce Recipes Qaraqish

Fish Soup with Tomatoes and Red Pepper-Garlic Sauce

Soupe de Poissons aux Tomates avec Rouille

Ingredients

For soup

• 2 tablespoons extra-virgin olive oil
• 1 medium onion, finely chopped
• 1 fennel bulb, coarsely chopped
• 8 cups fish stock or bottled clam juice
• 1 cup chopped fresh Italian parsley
• 2 3-inch-long strips orange peel
• 3 pounds ripe tomatoes, peeled, coarsely chopped
• 1 pound medium-size red-skinned potatoes, peeled, cut into 1/4-inch-thick rounds
• 1 large red-skinned potato, quartered
• 1 large pinch of saffron threads

• 2 1/2 pounds lingcod fillets, cut into 1 1/2-inch pieces

For rouille

• 1 red bell pepper
• 6 tablespoons extra-virgin olive oil
• 3 garlic cloves
• 1 French-bread baguette, cut into 1/4-inch-thick rounds

Preparation

Make soup:
Heat oil in large pot over medium heat. Add onion and fennel. Sauté until onion is translucent, 8 minutes. Add stock, parsley and peel. Bring to boil. Reduce heat; cover and simmer until fennel is tender, about 5 minutes. Add tomatoes, sliced potatoes, quartered potato and saffron. Cover partially; simmer until potatoes are tender, about 12 minutes. Remove from heat.

Remove quartered potato from soup. Cool slightly. Peel potato; transfer to processor.

Make rouille:
Char bell pepper over gas flame or in broiler until blackened on all sides. Enclose pepper in paper bag 10 minutes. Peel and seed pepper. Cool.

Transfer bell pepper to processor with potato. Add 2 tablespoons oil and garlic. Process until smooth. With machine running, gradually blend in 4 tablespoons oil. Season with salt.

Preheat broiler. Arrange bread rounds on baking sheet. Broil until crisp, about 2 minutes. (Can be made 1 day ahead. Cover soup and rouille separately; chill. Cool toasts, then store airtight at room temperature. Bring soup to simmer before continuing.)

Add fish to soup. Simmer until fish is just opaque in center, 5 minutes. Spoon rouille onto 12 to 16 toasts. Ladle soup into bowls. Top each with 2 toasts. Pass remaining toasts and rouille.

Fish Soup with Tomatoes and Red Pepper-Garlic Sauce Recipes Qaraqish..

Pasta with Roasted Provencal Vegetable Sauce-Recipes Qaraqish

 Pasta with Roasted Provencal Vegetable Sauce-Recipes Qaraqish

 

 

Ingredients - Recipes Qaraqish

• 1 16- to 18-ounce eggplant, unpeeled, cut into 1-inch pieces
• 1 large onion, cut into 1-inch pieces
• 2 tablespoons olive oil
• 2 medium zucchini, trimmed, cut into 1-inch pieces
• 2 garlic cloves, minced
• 1 28-ounce can seasoned crushed tomatoes with Italian herbs
• 12 ounces penne pasta
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh basil
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh thyme

Preparation

Preheat oven to 400°F. Arrange eggplant and onion on large rimmed nonstick baking sheet. Drizzle with oil. Sprinkle with salt and pepper. Roast vegetables until beginning to brown, stirring occasionally, about 25 minutes. Stir zucchini and garlic into vegetables; continue to roast until all vegetables are tender, about 20 minutes longer. Stir crushed tomatoes into vegetables on baking sheet; roast until heated through, about 10 minutes.

Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Ladle 1/2 cup pasta cooking liquid into small bowl; reserve. Drain pasta. Return pasta to same pot. Add roasted vegetable sauce and all herbs to pasta and toss to blend. Gradually add enough reserved pasta cooking liquid to moisten as desired. Season to taste with salt and pepper. Transfer pasta to bowl and serve. 

Pasta with Roasted Provencal Vegetable Sauce-Recipes Qaraqish

Cream of Red Bell Pepper Soup-Recipes Qaraqish

Cream of Red Bell Pepper Soup-Recipes Qaraqish

Cream of Red Bell Pepper Soup-Recipes Qaraqish

This recipe can be prepared in 45 minutes or less.

ingredients

• 2 1/2 pounds red bell peppers
• 1 tablespoon olive oil
• 1 cup chopped shallots
• 2 garlic cloves, minced
• 1 tablespoon chopped fresh thyme
• 3 cups (or more) canned vegetable broth
• 1/2 cup half and half
• 2 teaspoons red wine vinegar
• 1/8 teaspoon cayenne pepper
• Sliced fresh basil

preparation

Char peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag and let stand 10 minutes. Peel, seed and slice peppers. Heat oil in heavy large saucepan over medium heat. Add shallots, garlic and thyme and sauté 3 minutes. Add 3 cups broth and all but 4 slices of roasted pepper. Simmer uncovered until peppers are very soft, about 20 minutes.

Working in batches, purée soup in blender until smooth. Return to same pot. Add half and half, vinegar and cayenne pepper. Rewarm soup, thinning with additional broth, if desired. Season to taste with salt and pepper. Ladle soup into bowls. Garnish with reserved pepper strips and basil.

Cream of Red Bell Pepper Soup-Recipes Qaraqish

Modern Macaroni Salad-Recipes Qaraqish

Modern Macaroni Salad-Recipes Qaraqish

Modern Macaroni Salad-Recipes Qaraqish

This recipe can be prepared in 45 minutes or less.

The pickles add crunch and tangy flavor to an old-time favorite.

ingredients

• 2 1/3 cups elbow macaroni (about 10 ounces)
• 2/3 cup mayonnaise
• 1/4 cup Dijon mustard
• 2 tablespoons fresh lemon juice
• 1 1/2 tablespoons sugar
• 1 1/3 cups chopped drained bread-and-butter pickles
• 1 1/4 cups chopped celery
• 2 4-ounce jars sliced pimientos, drained
• 1/2 cup thinly sliced green onions

preparation

Cook macaroni in large pot of boiling salted water just until tender but still firm to bite, stirring occasionally. Drain. Rinse under cold water; drain well.

Whisk mayonnaise, mustard, lemon juice and sugar in large bowl. Mix in macaroni, pickles, celery, pimientos and onions. Season with salt and pepper.

Modern Macaroni Salad-Recipes Qaraqish

Aromatic Yellow Rice-Recipes Qaraqish

Aromatic Yellow Rice-Recipes Qaraqish

Aromatic Yellow Rice-Recipes Qaraqish

This recipe can be prepared in 45 minutes or less.

All over Southeast Asia, yellow is associated with gods, royalty and feasts, and any celebration is likely to have a large dish of yellow rice like this at the center of the table.

ingredients

• 2 tablespoons peanut oil
• 3 large shallots, chopped
• 2 cups jasmine rice or other long-grain white rice, rinsed, drained
• 1 teaspoon turmeric
• 1 teaspoon ground coriander
• 1 cinnamon stick
• 1 teaspoon salt
• 1/2 teaspoon ground cumin
• 3 1/2 cups canned low-salt chicken broth
• 3 fresh or frozen kaffir lime leaves

preparation

Heat oil in heavy large saucepan over medium heat. Add shallots and stir 3 minutes. Add rice and next 5 ingredients; stir 2 minutes. Add broth and lime leaves and bring to boil. Reduce heat to low; cover and cook until liquid is absorbed and rice is tender, about 20 minutes. Remove from heat. Let stand, covered, 5 minutes. Discard cinnamon stick and lime leaves. Transfer rice to bowl.

Aromatic Yellow Rice-Recipes Qaraqish

Deviled Eggs with Curry-Recipes Qaraqish

Deviled Eggs with Curry-Recipes Qaraqish

Deviled Eggs with Curry-Recipes Qaraqish

Pass around a platter of these curried eggs to enjoy before — or with — the BLTs.

ingredients

• 6 large hard-boiled eggs, shelled
• 1/4 cup mayonnaise
• 1 tablespoon minced green onion
• 3/4 teaspoon curry powder
• 1 tablespoon minced fresh parsley
• Niçois olives (optional)

preparation

Cut hard-boiled eggs lengthwise in half. Scoop yolks into medium bowl. Mash yolks with fork. Add mayonnaise, minced green onion and curry powder; mix well. Season yolk mixture to taste with salt and pepper. Divide filling among egg halves, mounding slightly. Arrange eggs on platter. Sprinkle with minced parsley. (Can be prepared 8 hours ahead. Cover and refrigerate.) Garnish eggs with Niçois olives, if desired, and serve.

Deviled Eggs with Curry-Recipes Qaraqish