According to Seafood Watch.org, Swordfish caught in the Atlantic with harpoons or handlines and hand-operated pole-and-lines and Western and Central Pacific with handlines and hand-operated pole-and-lines, or by U.S. fleets in the Atlantic with buoys, is a “Best Choice.” Swordfish populations are healthy, and there are no major bycatch concerns in these fisheries. This is the type of swordfish that I purchase.
1/4 cup olive oil
4 Swordfish Steaks, 1/2 inch thick, (about 1 1/2 Pounds Total Weight)
2 large cloves garlic, sliced
Salt and pepper to taste
Italian Flavored Panko Crumbs
Lemon Sauce, recipe below
Place the swordfish in a glass dish, scatter garlic over fish and then pour the olive oil over all.
Cover and refrigerate for several hours.
When ready to grill:
Remove the fish from the marinade and place on a plate. Pour the marinade into a measuring cup. Reserve.
Place a sheet of heavy foil on a baking sheet and poke a few holes in the foil.
Place the swordfish on the foil and sprinkle with salt and pepper. Sprinkle each lightly with panko crumb. Turn the fish over and sprinkle with panko.
Heat an outdoor grill to high. Slide the foil with the fish still on it onto the grill grates. Lower heat to medium. Cook about 15 minutes until the crumbs begin to brown the and the fish is cooked through. Do not turn fish.
Remove fish to a plate and pour the lemon sauce over the fish or serve on the side.
Add more olive oil to the oil in the measuring cup that was used for the swordfish marinade to equal 1/2 cup.
1/4 hot water
Juice of 1 lemon
2 tablespoons coarsely chopped flat-leaf parsley
1/4 teaspoon of dried oregano
Whisk and warm in the microwave when ready to serve.
Linguine with Pesto Cream Sauce
1 lb linguine
1 cup pistachio basil pesto sauce, see recipe
1 cup grated Parmesan cheese
Freshly ground black pepper
1/2 cup heavy (whipping) cream
Cook the pasta al dente according to the package directions. Drain the pasta in a colander.
In the same pot add the pesto, cream, and Parmesan cheese. Warm over low heat and then add the cooked linguine. Cook for a minute or two. Pour into a serving bowl and top with freshly ground black pepper.
Cucumber Orange Salad
2 celery stalks, sliced
2 large cucumbers, peeled, seeded & sliced
1 small red onion, sliced
1 orange, cut into segments
1 jalapeno; ribs & seeds removed, finely chopped
1/4 teaspoon dried oregano
Salt & pepper to taste
1/4 cup Italian Vinaigrette
Combine the salad ingredients in a serving bowl. Season with salt & pepper to taste. Add the vinaigrette and toss. Serve immediately.
The Mediterranean countries include France, Spain, Italy, Greece and Portugal along the north; Turkey, Syria, Lebanon, and Israel on the east; the African countries of Egypt, Libya, Tunisia, Algeria, Morocco on the south and the Mediterranean Island Countries of Cyprus and Malta. The Mediterranean countries utilize many of the same healthy ingredients but each country has a unique way of creating recipes with those same ingredients. So far in this series, I have written about Mediterranean cuisine in general and about the cuisine in the countries of Portugal, Spain, France, Italy, Greece, Turkey, Syria, Lebanon, Israel, Egypt, and Libya. This series continues with the country of Tunisia.
Tunisian cuisine is a combination of French, Arabic, Mediterranean and Middle Eastern flavors. Seafood is eaten in the coastal communities and features recipes like fettuccine with fresh seafood and a green harissa dressing, grilled mullet with lemon and celery salad, and fricassee salad with grilled cedar plank salmon. The spicy paste harissa is a staple side to every Tunisian meal. It’s made from chilies, garlic, lemon and a combination of caraway, cumin and coriander seeds. Tunisian sweets are also impressive. Their doughnuts, called “yo-yos”, are soaked in honey, lemon syrup and orange blossom water.
The diverse blend of flavors in Tunisian cuisine is representative of the country’s past and location. While the cuisine varies by region, Tunisian food usually combines French and African flavors with spicy seasonings. Couscous, the main staple in Tunisian dishes, is often topped with fresh seafood or hearty lamb depending on local availability. A melting pot of cultures, Tunisia doesn’t just feature local food but all types of international cuisine can be found in the country’s larger cities.
Though the country’s Mediterranean climate and rich soil make it an ideal location for wine production, it’s often overlooked as a wine region. But Tunisia has a rich wine history and a modern cultivation of numerous grape varietals. Tunisians first began producing wine over 2,000 years ago, but Arab control in the eighth century nearly eliminated the practice. French colonization brought winemaking back to Tunisia in the late 1800s.
The Foods of Tunisia
Couscous is derived from semolina and is present on nearly every dinner table in Tunisia. Couscous is prepared in endless ways across the country. In coastal regions, cooks prefer to serve it with fish, while interior regions opt for lamb and dried fruit. A local favorite, Sfax Couscous, is named for Tunisia’s second largest city, which is filled with freshly caught seafood.
Briks are another staple and can be found in little shops throughout the country. Similar to a samosa, a brik is made from wrapping pastry dough around a variety of fillings, including potatoes, eggs, or tuna. The packets are then fried in grapeseed oil and served piping hot with a squeeze of fresh lemon juice.
A thick, spicy paste made from hot chili peppers and garlic, harissa is a condiment for grilled meats and fish or stirred into soups and stews for added flavor. It is often served as a dipping sauce alongside bread. Harissa’s heat level varies depending on the number and type of chili peppers used. The peppers are typically smoked to add a complex, deep flavor.
While typically a breakfast dish, ojja is often considered fast-food by Tunisian standards. Traditional ojja combine eggs and merguez, a spicy lamb sausage, in a savory tomato sauce for a hearty, filling meal. Ojja is served with a side of grilled bread in place of a spoon or fork.
Tunisians take dessert seriously and they are routinely served after a large evening meal and accompanied with mint tea. Some local desserts include sweet cakes, fried almond pastries, and ice cream. But the Tunisian doughnuts, YoYos, are the favorite.
The melding of many cultures and flavors is apparent in Tunisia’s most popular drink, sweet mint tea. Served hot or over ice, this beverage is topped with pine nuts, a twist of flavor and texture, especially for those not accustomed to nuts in their tea.
Tunisia has seven distinct controlled designation-of-origin regions known locally as AOCs (for their French name, appellation d’origine controlee). The naming of wine regions is modeled after the French, with whom Tunisia shares many of the same grape varietals, such as Muscat.
Sidi Saad is a wine blend of Syrah and Cabernet Sauvignon grapes. Produced using traditional methods in the Gran Cru Mornag region, Sidi Saad is corked in a distinctively shaped bottle.
Gris de Tunisie
Gris de Tunisie, or grey Tunisian wine, is the country’s most famous and unique wine. The wine is a dusky rose in color and tastes like a fruity rosé. It is best served on hot days paired with a spicy seafood dish.
Chateau Mornag Rosé
Chateau Mornag Rosé is the country’s most popular. Produced in the Mornag area in Northern Tunisia, it is light, crisp and tastes best with the region’s Mediterranean-influenced cuisine.
Make Some Tunisian Recipes At Home
100 g dried long red chilies, seeded
½ teaspoon caraway seeds
½ teaspoon cumin seeds
1 teaspoon coriander seeds
100 ml extra-virgin olive oil
5 garlic cloves, crushed
2 tablespoons lemon juice
Salt and pepper
Soaking time 1 hour and 30 minutes.
Place chilies in a bowl and pour over enough boiling water to cover. Place a small plate directly on top of chilies to keep them submerged then set aside for 1½ hours or until very soft. Drain well.
Meanwhile, heat a small frying pan over medium-low heat, add the spices and fry, stirring frequently, for 2 minutes. Finely grind spices in an electric spice grinder or a mortar and pestle. Combine the drained chilies, spices, 1 teaspoon salt, ½ teaspoon pepper and the remaining ingredients in a small food processor. Process to a smooth paste, occasionally scraping down the sides. Push mixture through a food mill, extracting as much purée as possible; the solids should be dry. Transfer mixture to a sterilized jar and seal. Harissa will keep for up to 1 year stored in an airtight container in the refrigerator.
Tunisian Chickpea Soup (Lablabi)
Tunisian breakfast. Capers, chopped almonds, chopped olives, yogurt and some mint can all be added at the end, and the soup is commonly served ladled over cubes of day old bread. Tuna is often added also.
100 ml extra virgin olive oil
2 onions, finely chopped
6 cloves garlic, finely chopped
1 tablespoon ground cumin
2 teaspoons ground coriander
Large pinch saffron
1 tablespoon harissa
2 liters (8 cups) chicken stock
4 (400g) cans chickpeas, drained and rinsed
4 tomatoes, cut into large pieces
2 tablespoons white vinegar
4-6 eggs (depending on the number of servings)
Large handful coriander leaves
Slices of baguette, extra harissa, and lemon wedges, to serve
2 tbsp baby capers, drained
2 tbsp chopped blanched almonds
Heat the oil in a large saucepan over medium heat. Add the onion and garlic and cook, stirring often, for 6 minutes or until softened. Add the cumin and coriander and saffron and cook, stirring, for another 3 minutes. Stir in the harissa then add the stock and chickpeas and bring to a simmer. Cover the pan then cook for 10 minutes. Add the tomatoes and cook for another 3 minutes or until the tomatoes soften.
Bring a large saucepan of water to a simmer and add the vinegar. Crack each egg into a saucer then add them, one at a time, to the simmering water. Cook over medium heat for about 3 minutes or until the whites are set but the yolks are still runny. Carefully remove each using a slotted spoon to a tray lined with kitchen paper to drain excess water.
Divide the hot soup among large bowls. Place an egg in each bowl. Scatter over the coriander, capers, and almonds. Serve with the baguette, extra harissa, and lemon wedges to the side.
Broiled Red Mullet with Celery Salad
4 red mullets, cleaned (each 340 g net)
12 g mixed fresh bay leaves, rosemary, and thyme
2 teaspoons cumin seeds, crushed using a mortar and pestle
1½ tablespoons olive oil
1½ teaspoon salt
Lemon and Celery Salad
4 long, thin green capsicum (peppers), or 1 regular green capsicum (pepper) (140 g gross)
50 ml olive oil
1 lemon, peeled, seeded and cut into 1 cm dice (35 g net)
3 tender celery stalks, cut into 1 cm dice (120 g net)
10 g tender celery leaves, finely chopped
15 g parsley leaves, finely chopped
1 garlic clove, crushed
30 g black olives, pitted
½ teaspoon dried red chili flakes
¼ teaspoon salt
1 teaspoon sumac
To make the salad, place the capsicum in a baking dish. Drizzle with 2 teaspoons of the oil and roast in a 400 degree F oven for 10 minutes ( or longer for regular capsicum), or until the skin is blistered and the flesh is soft. Transfer to a bowl and cover with plastic wrap. Once cool enough to handle, peel, cut into 1 cm dice and place in a large bowl. Add the remaining olive oil, the lemon, celery, and leaves, parsley, garlic, olives, chili flakes, and salt. Stir well and set aside.
Score the red mullet 2–3 times on each side in parallel lines at a 45-degree angle to the fish. Slice the bay leaves into fine strips and stuff into the incisions, followed by each of the other herbs. Place the fish on a baking tray lined with foil. In a small bowl, mix together the cumin, olive oil and salt. Drizzle or brush this over the fish.
Preheat a broiler on high. Once hot, place the fish underneath and cook for about 6 minutes on each side, or until the flesh is firm and cooked through. Serve the fish with the salad on the side, garnished with sumac.
Tunisian Doughnuts (yo-yos)
7 g sachet dried yeast
1 tablespoon white sugar
60 ml (¼ cup) orange juice
1 orange, zested
2 tablespoons vegetable oil, plus extra, to deep-fry
300 g (2 cups) plain flour, sifted
2 tablespoons lemon juice
110 g (½ cup) white sugar
360 g (1 cup) honey
2 teaspoons orange blossom water, optional
Place yeast, sugar and 125 ml (½ cup) lukewarm water in a bowl and stir to combine. Set aside for 10 minutes or until the mixture bubbles. Add orange juice, zest, and 2 tablespoons oil, and stir to combine. Place flour and a pinch of salt in a large bowl and make a well in the center. Pour yeast mixture into the well and stir until combined.
Turn dough out onto a lightly floured work surface and knead for 5 minutes or until smooth and elastic. (Alternatively, use an electric mixer fitted with a dough hook.) Place dough in a greased bowl and cover with plastic wrap. Set aside in a warm, draught-free place for 2 hours or until the dough doubles in size.
To make the honey syrup, place the lemon juice, sugar and 250 ml (1 cup) water in a pan over medium heat and stir until the sugar dissolves. Increase the heat to high and bring to the boil. Add honey and orange blossom water, if using, then reduce the heat to low–medium and cook the mixture for 35 minutes or until the consistency of a runny honey; watch syrup to make sure it doesn’t boil over. Transfer to a large bowl and cool.
Fill a deep-fryer or large pan one-third full with oil and heat over medium heat to 180°C (or until a cube of bread turns golden in 15 seconds). Working in batches, tear off a piece of dough about the size of a plum and flatten slightly with your hand. Tear a hole in the middle and stretch the dough to make a 12–15cm ring. Gently drop the dough into the oil and deep-fry, turning halfway, for 4 minutes or until crisp, golden and cooked through. Remove with a slotted spoon and drain on paper towels.
Using a skewer, pierce yo-yos on both sides, then soak in honey syrup for 4 minutes on each side. Serve immediately.
2 cups finely diced baked ham
2 tablespoons sweet pickle relish
1/4 cup mayonnaise
2 tablespoons Dijon mustard
Half medium onion, finely diced
2 celery stalks, finely diced
Half a bell pepper, finely diced
Salt and black pepper to taste
Combine the mayonnaise, mustard and pickle relish in a large bowl. Add the ham, vegetables, salt and black pepper to taste. Stir well and refrigerate until serving time.
This salad is also tasty mixed into cooked elbow macaroni for a ham and macaroni salad or as a sandwich filling.
Good for leftover Easter eggs.
6 large eggs
¼ cup finely chopped onion
¼ cup finely chopped celery
¼ cup olive oil mayonnaise
1 teaspoon Dijon mustard
¼ teaspoon salt
¼ teaspoon black pepper
Paprika for garnish
Place the eggs in a saucepan just large enough to hold the six eggs. Cover with cold water and place the pot over high heat. Bring to a boil, turn off the heat and cover the saucepan.
Let the eggs rest in the hot water for 12 minutes. Drain the water from the pot and add some ice cubes and cold water to cover the cooked eggs.
Let them cool until you can handle the eggs without burning your fingers.
Gently tap the eggs in several places and remove the shells. Place the peeled eggs on paper towels to dry.
Cut the eggs in half lengthwise. Carefully remove the yolks and place in a mixing bowl. Mash the yolks with a fork. Add the onion, celery, mayonnaise, mustard and salt and pepper. Mix well.
With a spoon fill each egg where the yolk had been with some of the mixture.
Place the eggs on a serving platter and sprinkle the tops with paprika. Chill until serving time.
I never use an entire cabbage at once, so I am able to get several meals from a head of cabbage.
Half a medium cabbage, sliced thin
2 scallions sliced
2 tablespoons honey
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/4 teaspoon celery seed
1/4 cup mayonnaise
1/4 cup heavy cream (whipping)
1⁄2 tablespoon white vinegar
1⁄2 tablespoon lemon juice
In a large bowl, combine the honey, salt, pepper, celery seed, mayonnaise, cream, vinegar and lemon juice, using a whisk. Add the cabbage and scallions, stir gently to mix.
Refrigerate until serving time.
Mock “Split Pea” Soup
I had green beans and cauliflower leftover from the holidays and decided to use them in a soup along with the ham bone. I was so surprised that soup tasted just like split pea soup but without all the carbs. Amazing taste.
1 baked ham bone with some meat attached
4 cups vegetable stock
4 cups water
1 onion or 1 leeks, diced
1 large carrot, diced
3 stalks celery with leaves, diced
2 cups cooked cauliflower
2 cups cooked green beans
Salt and pepper, to taste
Put the ham bone in a large soup pot. Add the broth and water; bring to a boil. Cover and simmer until the meat is starting to fall off the bones, about an hour.
Remove the ham bone from the broth and set aside to cool.
Add the vegetables to the broth in the pot. Bring to a boil; cover and simmer until the vegetables are very tender about 30 minutes.
Puree the soup with an immersion blender until smooth. Remove the meat from the bones, cut into bite-size pieces and add to the soup.
Adjust the seasoning with salt and pepper, to taste.Heat on low for about 20 minutes.
The Mediterranean countries include France, Spain, Italy, Greece and Portugal along the north; Turkey, Syria, Lebanon, and Israel on the east; the African countries of Egypt, Libya, Tunisia, Algeria, Morocco on the south and the Mediterranean Island Countries of Cyprus and Malta. The Mediterranean countries utilize many of the same healthy ingredients but each country has a unique way of creating recipes with those same ingredients. So far in this series, I have written about Mediterranean cuisine in general and about the cuisine in the countries of Portugal, Spain, France, Italy, Greece, Turkey, Syria, Lebanon, Israel, and Egypt. This series continues with the country of Libya.
Food in Libya is a very important part of family life. A well-known Libyan saying is “one must eat well”. Libyan cuisine is based on the traditions of the Mediterranean, North Africa, and Berber cuisines. Tripoli is Libya’s capital, and the cuisine in this city is especially influenced by the Italian cuisine. Pasta is common, as are many seafood dishes. Fruits, most often served, include figs, dates, oranges, apricots, and olives.
The sand in Libya gets so hot in the summer that walking on it with bare feet becomes unbearable. As a result, the Tuareg way of baking bread is to bury it in the hot sand, which is as effective as baking in an oven. The technique can also be used to bake potatoes and eggs by burying them whole in the sand and leaving them there for several hours.
Olive oil is the main ingredient of nearly all Libyan dishes. Its use in North Africa goes back thousands of years, and its life-prolonging properties were well-known to the ancient Libyans and Egyptians.
There are four main ingredients in the traditional Libyan cuisine: olives (and olive oil), palm dates, grains, and milk. These are very ancient foods and they have been in the Libyan cuisine since Neolithic times when humans first began to make use of their natural surroundings. Grains are roasted, ground, sieved and used for making bread, cakes, soups, Bazin, and other dough-based dishes. Dates are harvested, dried and stored for the rest of the year. They can be eaten as they are, made into syrup, fried or eaten with milk for breakfast.
Garlic is also one of the most important Libyan foods, as it is usually added to most dishes that involve sauces or stews, especially those served with couscous and pasta.
One of the most important social occasions in Libya is getting together for tea drinking. This activity brings families together, to chat, laugh, discuss and gossip about the highlights of the day and about life in general. Talking in Libya is a very important social activity and it firmly bonds the family. Libyan tea is a very strong, thick, syrup-like black tea. After boiling water in a traditional teapot, a handful of red tea leaves are added, and the leaves are boiled for a long time (about twenty minutes).
Bazin is the most well-known Libyan dish. It is made by boiling barley flour in salted water to make a hard dough and then forming it into a rounded, smooth dome that is placed in the middle of a serving dish. The sauce around the dough is made by frying chopped onions with ground lamb, turmeric, salt, cayenne pepper, black pepper, fenugreek, sweet paprika and tomato paste. Potatoes may also be added. Hard-boiled eggs are arranged around the dome. The dish is then served with lemon and fresh or pickled chili peppers, known as amsyar. Batata mubattana (filled potato) is another popular dish that consists of fried potato pieces filled with spiced ground meat and covered with egg and breadcrumbs.
Make A Libyan-style Dinner In Your Kitchen
Recipes adapted from http://libyanfood.blogspot.com/
Lentil Soup With Fried Onions
2 cups lentils
5 cups water
2 garlic cloves
1 medium carrot
1 large tomato
1/2 -1 tablespoon cumin
1 tablespoon salt
2 medium onions
Oil for frying
For the Topping
Toasted bread, cut into cubes or triangles
Wash and drain the lentils; wash and cut the carrot; chop the tomatoes and onion. Put the onion, tomatoes, carrot, lentils, garlic cloves, salt and cumin in a soup pot.
Add 5 cups of boiling water. Cook, until the lentils, become mushy. Let cool, puree, and add more boiling water if a thinner soup is desired, stir well.
For the topping: Cut the 2 onions into thin slices and fry in a little olive oil stirring constantly until dark brown.
To serve: Place a handful of toasted bread in the soup bowl before ladling on the soup. Then add a squeeze of lemon juice and a sprinkle of cumin to each bowl. Top with a tablespoon of fried onions.
Libyan Couscous with Fish
500g couscous (ready-cooked variety can also be steamed)
1 cup of hot water + 3 tablespoons olive oil
1-2 fish heads (washed, gills removed)
1 medium onion, chopped
1 medium tomato, chopped
1 cup parsley, chopped
1 teaspoon black pepper, ground cumin
Salt, to taste
1 1/2-2 liter boiling water
1 medium onion
1 medium size potato
1 medium size aubergine (eggplant)
1 medium size squash
1 medium-size red bell pepper
1 cup cooked/canned chickpeas (or fresh/frozen peas)
1 can of chopped tomatoes
1 tablespoon tomato paste
5 tablespoons olive oil
1-2 chili peppers
3-4 garlic cloves
For the Fish and Marinade
4-6 portions of firm-fleshed fish, grouper is the Libyan favorite
4 large cloves garlic
4 tablespoons lemon juice
1 chili pepper chopped
1 cup chopped celery
1 teaspoon of each salt and pepper
2 teaspoons cumin
Olive oil to brush the fish before grilling
In Libya, steamed dishes are cooked in a kaskas, but any pot with a steamer insert is fine. When steaming couscous you can place a square of cheese-cloth between the pot and steamer if its holes are larger than the couscous.
Put all the ingredients for the stock in the steamer pot. Bring to boil then reduce the heat and cook over medium heat.
Pour 1 cup of hot water and the 3 tablespoons of olive oil over the couscous, mix well. Put the couscous in the steamer, then place it above the stock pot. Lightly rake over the top layer only with a spatula a few times during the first steaming, so it gets steamed properly.
After 45 minutes, remove the steamer and put the couscous in a deep plat; pour about 5 ladles of hot stock onto the couscous.
Mix well, then return the couscous to the steamer for another 45 minutes. Stir lightly but thoroughly 2-3 times during the second steaming to break up lumps.
Put all the ingredients for the fish marinade in the food processor, then use this paste to coat the fish on both sides. Cover the fish with cling film (plastic wrap) and set aside.
Cut the onion, eggplant, potato and bell pepper into thick slices.
Prepare the vegetable sauce by putting olive oil, chopped onion, chopped chili and whole garlic cloves in a pot, then stir until they have softened. Add tomato paste and chopped tomatoes, cover and cook on low heat. Add the peas or cooked chickpeas and about 3 ladles of strained fish stock, so the liquid is just about covering the vegetables and cook for 15 minutes more.
Brush the cut vegetables generously with olive oil and grill until almost cooked. Remove the vegetables from the grill and cut them into cubes. Add the grilled vegetables to the sauce pot.
Grill the fish and keep warm to serve with the couscous.
Remove the couscous from the steamer and place in a serving dish, arrange the vegetables from the sauce on the couscous, spoon some of the remaining sauce around the vegetables. Serve with the grilled fish and lemon wedges.
Date Filled Semolina Cookies
3 cups semolina
1 cup flour
1 cup oil
1 1/2 teaspoons baking powder
1 tablespoon orange blossom water added to a ½ liter of warm water
750g date paste
2 teaspoons cinnamon
1 teaspoons grated nutmeg
1 tablespoon oil
1/2 cup sesame seeds (lightly toasted)
4 cups boiling water
3 cups sugar
1 tablespoon lemon juice
1 lemon slice
2 tablespoons orange blossom water
1/2 cup sesame seeds (lightly toasted)
Prepare the syrup by simmering all the ingredients except the orange blossom water over moderate heat for 30 minutes or until a syrupy consistency is reached. Add the 2 tablespoons of orange blossom water and set aside to cool. For a richer taste, add 1 tablespoon of honey while the syrup is still warm. Set aside.
For the dough: Mix the semolina, flour, and baking powder together in a mixing bowl. Add the oil and mix. Cover and let rest for at least one hour.
For the filling: Cut the date paste into small pieces and knead. Add some olive oil if the paste is not soft enough to be kneaded. Add cinnamon, grated nutmeg, sesame seeds and knead them in. Roll out the sesame date paste with your palm into 4 long ropes or sticks.
Divide the dough into 4 portions, take one portion of the dough and add the orange blossom flavored warm water a little at a time. Knead well until the dough becomes smooth and easy to shape. The dough will also become lighter in color. Form the dough into a furrow or trench shape and place one of the date rolls in the dough. Pinch closed and smooth the dough over the date roll.
Cut the roll into small pieces and arrange on a baking sheet. Place in a preheated oven at 425 degrees F/220°C until golden, for about 12 minutes. Place the cookies in a single layer in a deep dish. Pour the sugar syrup over the warm cookies.
Turn the cookies every 15 minutes, so they soak in the syrup on all sides. Remove the cookies from the syrup and place in a sieve to remove the excess syrup. Place the drained cookies on a platter and sprinkle with toasted sesame seeds. Let rest overnight before serving.
There are many styles of cooking in China. Each style has a distinct taste and flavor. As a general rule, rice is a main staple food in southern China, as the warmer and wetter south makes it more ideal for its growth. On the other hand, dumplings and noodles are more commonly consumed in the drier, colder north.
Sichuan and Hunan cuisines are hot and spicy.
Anhui and Fujian cuisines include wild plants and animals from the mountains.
Guangdong (Cantonese), Fujian, Zhejiang, Jiangsu feature sweet and light flavors with ingredients such as sugar, salt, soy sauce, rice wine, cornstarch, vinegar, scallions and sesame oil.
Shandong Cuisine is salty with a lot of seafood.
The recipe I created below is based on several Cantonese Chinese recipes that I like. I wanted to keep it on the healthy side and feature lots of vegetables in the stir-fry. I did not make it spicy so that the vegetables would be the star. Feel free to add more spice if you prefer hot and spicy Asian foods.
Coconut aminos is a sauce made from coconut sap. It is a dark, rich, slightly sweet, slightly salty sauce. It resembles a light soy sauce or tamari, but it is soy free and gluten-free – making it a perfect replacement ingredient. Arrowroot powder has less carbs than cornstarch and is a good substitute for thickening a sauce.
Egg Drop Soup
In Chinese cuisine, egg drop soups have a thinner consistency than most common Western versions. Depending on the region, they may be garnished with ingredients such as tofu, scallions, bean sprouts and corn.
Serves: 4 (1 cup servings)
4 cups low sodium chicken stock
2 tablespoons cornstarch or arrowroot powder
1 clove garlic, finely grated
½ tsp fresh ginger, finely grated
2 tablespoons tamari, soy sauce, or coconut aminos
3 eggs, beaten
2 green onions, thinly sliced (for garnish)
1 teaspoon sesame oil
Salt, to taste
In a medium pot, whisk together the chicken broth, cornstarch, garlic, ginger and soy sauce. Heat over medium-high heat and bring to a boil. When the soup reaches a boil, turn off the heat.
Slowly whisk the beaten eggs into the soup. Let the soup sit 2 minutes for the eggs to finish cooking. Return the soup to the stove and heat over very low heat. Do not boil. Taste the broth and add salt, if desired. Stir in the sesame oil and green onions and serve.
Chinese Noodle Stir-Fry
I used a combination of spiralized vegetables to decrease the amount of carbs in this recipe. You may use 8 oz of fresh Chinese noodles if you do not want to add the spiralized zucchini and carrot noodles. I used leftover pork roast in this recipe.
2 servings. This recipe is easily doubled.
2 tablespoons soy sauce or coconut aminos
2 teaspoons unseasoned rice vinegar
1 tablespoon oyster sauce
1 teaspoon fish sauce
½ teaspoon toasted sesame oil
½ teaspoon crushed red pepper flakes
1 tablespoon arrowroot or cornstarch powder
2 tablespoons peanut oil or cooking oil, divided
1 medium zucchini
1 large carrot
4 oz fresh Chinese noodles
3 garlic cloves, minced
1 tablespoon grated fresh ginger
1 red bell pepper, thin sliced
1 cup sliced cabbage
4 whole scallions cut diagonally into ½-inch segments
½ lb cooked pork, chicken or beef, sliced into matchstick pieces
Bring about 3 cups of water to a boil and pour over the fresh Chinese noodles. Set aside while you cook the other ingredients.
Combine the ingredients for the stir-fry sauce and set aside.
Cut the zucchini and carrot into noodles with a spiralizer. Set aside.
Heat the remaining 1 tablespoon of oil and add the ginger and garlic, cook until for 30 seconds.
Add the bell pepper, scallions and cabbage. Cook until the vegetables are tender, about 2 minutes.
Add the pork and the stir-fry sauce. Cook until thickened. Drain the fresh noodles and add them to the skillet along with the zucchini and carrot noodles. Stir-fry for a minute or until all the ingredients are hot. Serve in bowls.
Inviting friends for lunch is a relaxing and easy way to entertain. The menu can be a few simple combinations that can be prepared ahead of time and assembled just before your guests arrive. This will give you plenty of time to spend with your guests. No fancy desserts needed. I usually just serve fruit.
Creamy Mushroom Soup
As made below, the soup will be a great menu choice for your friends who eat a vegan or vegetarian diet. Walnuts and dried mushrooms are used to thicken this soup without flour. However, if you would like it to be even creamier and non-vegan, add 1 cup of heavy cream.
1 tablespoon extra-virgin olive oil
4 oz dried morel mushrooms
4 oz dried chanterelle mushrooms
4 oz sliced cremini or button mushrooms
1 onion, diced
2 shallots, minced
½ cup diced celery
3 cloves garlic, minced
½ teaspoon dried thyme
½ teaspoon salt
½ cup dry sherry
8 cups vegetable broth
1½ cups chopped walnuts
½ teaspoon ground pepper
2 tablespoons sliced fresh chives
In a medium Dutch Oven or large saucepan, place the dried mushrooms and cover with 5 cups of water. Cover the pan and bring the water to a boil. Remove the pan from the heat and let the mushroom rest in the water for 30 minutes. Drain. Rinse out the pan.
Heat the oil in the pot over medium-high heat. Add the onion, shallots, celery, garlic, thyme and ½ teaspoon salt and cook, stirring occasionally, until tender, 7 to 10 minutes. Add the soaked dried mushroom and sherry; increase heat to high and simmer, stirring often, until the sherry has evaporated, 2 to 3 minutes.
Add the broth, pepper and walnuts. Bring to a simmer and cook for 30 minutes.Remove the pot from the stove. Puree the soup in the pot with an immersion blender or in a regular blender (in batches, if necessary) until very smooth. Return the pot to the heat. Add the fresh cremini mushroom and simmer the soup for 20 minutes more. Serve the soup topped with chives.
Creamy Avocado Dressing
If you would like a thinner dressing, add up to a 1/2 cup of water.
3 ripe medium avocados, peel and pit removed
2 tablespoons fresh lemon juice
1/4 cup olive oil
3 cloves garlic
2 teaspoons sea salt
1/4 teaspoon coarse black pepper
1/2 cup water
1/4 cup chopped fresh parsley or 1 tablespoon dried
2 tablespoons honey or sweetener of choice
Place all the dressing ingredients in a high-powered blender or food processor.
Process until completely smooth.
Use as a dressing over salad or serve as a dip. Great on tomatoes.
Any of the following ingredients can be arranged in an attractive way on individual salad plates.
All these ingredients are delicious with the Avocado Dressing.
Soft greens/lettuces to line the plates
Sliced Pears, dipped in lemon juice
Sliced cooked beets
Sliced cooked hard-boiled eggs
Celery sliced on the diagonal
Red onion, sliced thin
Thin strips of baked ham or turkey
Thinly sliced plum tomatoes
Radishes, sliced thin
Toasted pistachio nuts or any toasted nuts