Monday, April 14, 2014

Grilled Chicken on Greens with Creamy Harissa Dressing Recipe



The Arabic Food Recipes Kitchen (The home of Delicious Arabic Food) invites you to try  Grilled Chicken on Greens with Creamy Harissa Dressing recipe. Enjoy the Arabic cuisine and learn how to make  Grilled Chicken on Greens with Creamy Harissa Dressing.

We've breathed new life into sliced chicken on greens with harissa, a fiery Tunisian chile sauce (or paste) laced with coriander, garlic, cumin, and caraway. Prep and Cook Time: 1 hour, plus at least 3 hours of marinating time.

Notes: Chicken breasts vary a lot in size, so note the weight of the package before buying. The heat level of harissa depends on the brand, so start with a little and add more from there. You can buy it and smoked paprika at specialty food stores like Whole Foods Market.

Yield: Makes 4 dinner salads
Total: 4 Hours

Ingredients

 1 pound boned, skinned chicken breast halves (about 2 halves; see Notes)
1 teaspoon finely shredded fresh lemon zest
About 1 tbsp. olive oil
3/4 teaspoon salt, divided
3/4 teaspoon freshly ground black pepper, divided
1/2 teaspoon smoked paprika (pimentón; see Notes)
1/2 teaspoon ground cumin
1/2 medium red onion, peeled, halved crosswise, and thinly sliced into half-moons
1 cup plain low-fat yogurt
About 1 tsp. harissa sauce or paste (see Notes)
1 tablespoon chopped mint, plus more for garnish
2 teaspoons freshly squeezed lemon juice
8 cups loosely packed mixed baby greens
1 cup 2-in.-long carrot matchsticks (1 medium carrot)
1/2 red bell pepper, very thinly sliced lengthwise into strips
1/4 cup quartered, pitted kalamata olives

Preparation

1. Put chicken breast halves between pieces of plastic wrap and pound with a meat mallet or the back of a small, heavy saucepan until 1/4 in. thick. Whisk lemon zest, olive oil, 1/2 tsp. salt, 1/2 tsp. pepper, the smoked paprika, and cumin together in a small bowl. Put chicken breasts in a large, wide bowl and add marinade, rubbing all over chicken to coat. Cover and chill at least 3 hours and up to overnight. Allow chicken to come to room temperature before grilling. Meanwhile, rinse onion and dry it with paper towels.

2. Prepare a gas or charcoal grill for medium heat (you can hold your hand 1 to 2 in. above cooking grate only 4 to 5 seconds). Lay chicken on well-oiled grate and cook, turning once, until cooked through, 6 to 8 minutes. Transfer chicken to a plate or cutting board, tent with foil, and let rest 5 minutes.

3. Meanwhile, whisk yogurt, harissa, 1 tbsp. mint, remaining 1/4 tsp. salt and 1/4 tsp. pepper, and the lemon juice together in a small bowl. Slice chicken on the diagonal across the grain into 1/4-in.-thick strips.

4. In a large bowl, toss together greens, carrot, bell pepper, onion, and olives with 1/2 cup dressing until just coated.

5. Divide salad among 4 plates and top with chicken. Drizzle remaining dressing over salads, dividing evenly, and garnish with remaining mint.

Note: Nutritional analysis is per serving. 

Nutritional Information

Amount per serving

Calories: 274
Calories from fat: 27%
Protein: 32g
Fat: 8.1g
Saturated fat: 1.7g
Carbohydrate: 17g
Fiber: 3.9g
Sodium: 739mg
Cholesterol: 69mg

Sunset
MAY 2008

More Arabic Food Recipes:

Couscous Salad with Chicken and Chopped Vegetables Recipe
Grilled Vegetable Meze Plate Recipe
Za'atar-Crusted Chicken Schnitzel Recipe
Baklava with Wildflower Honey Recipe
Chocolate Baklava Recipe
Shawarma Lamb with Couscous Salad Recipe


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Wednesday, April 9, 2014

How To Julienne Vegetables

 The Arabic Food Recipes Kitchen (The home of Delicious Arabic Food) invites you to watch this video about  How To Julienne Vegetables. Enjoy the Arabic cuisine and learn How To Julienne Vegetables.


Cutting vegetables into small matchstick-size pieces is commonly referred to as julienne and the vegetables that you can julienne tend to be peppers, courgettes, carrots and celery. I'm just going to show you how to julienne with some celery.

The first thing you need to do is give it a good old wash down and then, using a potato peeler, remove the stringy fibres. Trim the top and bottom before cutting the stick into even lengths. The next step is to cut each one into even-sized matchstick pieces.

Okay, so that's the celery now julienned and what I'm now going to show you is how to julienne carrots. So the first thing is to take a peeled carrot and top and tail it; so we're just going to take the ends off, just like that. Don't worry about all these lovely off-cuts, they're great to make stock from scratch. So all we need to do is make sure we're getting the shape right. Make two straight cuts down each side of the carrot to give you a nice flat surface to work with. Then cut each piece into thin even matchstick pieces.

The great thing about this technique is that you can use it in salads, you can use it in stir fries because it cooks really, really evenly. But another great thing is for kids' lunchboxes; if you chop them all up, they get really excited and they end up eating loads of vegetables throughout the day.

So there you have it, that's how you julienne vegetables; it adds texture and colour to your food and is a really useful skill to know.


From Tesco realfood
 
More from the Arabic Food kitchen:
 


How To Braise Vegetables 
How to prepare Chillies 
Tips on Keeping Food Fresh 
How To Find Halal Food Products 
How To Compare Olive Oils 
10 Random Cooking Tips and Tricks
 
Save and share How To Julienne Vegetables

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How To Braise Vegetables

The Arabic Food Recipes Kitchen (The home of Delicious Arabic Food) invites you to watch this video about  How To Braise Vegetables. Enjoy the Arabic cuisine and learn How To Braise Vegetables.


Braising is a really tasty way of cooking vegetables and the added benefit of braising is it creates a lovely cooking liquor that you can add to sauces and gravies.

From Tesco realfood
 
More from the Arabic Food kitchen:
 

How to prepare Chillies 
Tips on Keeping Food Fresh

How To Find Halal Food Products

How To Compare Olive Oils

10 Random Cooking Tips and Tricks

How To Choose Extra Virgin Olive Oil

  
Save and share How To Braise Vegetables

Want to share this video with your family and friends? Click the button below to send them an email or save this to your favorite social network.

How to prepare Chillies

The Arabic Food Recipes Kitchen (The home of Delicious Arabic Food) invites you to watch this video about How to prepare Chillies. Enjoy the Arabic cuisine and learn How to prepare Chillies.

 

From Tesco realfood

More from the Arabic Food kitchen:

Tips on Keeping Food Fresh

How To Find Halal Food Products

How To Compare Olive Oils

10 Random Cooking Tips and Tricks

How To Choose Extra Virgin Olive Oil

How to Make Couscous


Save and share  How to prepare Chillies

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Sunday, April 6, 2014

Couscous Salad with Chicken and Chopped Vegetables Recipe

Karry Hosford

The Arabic Food Recipes Kitchen (The home of Delicious Arabic Food) invites you to try Couscous Salad with Chicken and Chopped Vegetables Recipe recipe. Enjoy the Arabic cuisine and learn how to make Couscous Salad with Chicken and Chopped Vegetables Recipe.

Store-bought rotisserie chicken saves time in the kitchen, while a tangy-sweet dressing tossed with crispy vegetables and couscous cranks out the sophisticated flavor in this simple chicken dish.

Yield: 4 servings (serving size: 1 1/2 cups)


Ingredients

Salad:
1 1/2 cups water
1 tablespoon olive oil, divided
3/4 teaspoon salt
1 cup uncooked couscous
1 cup chopped yellow bell pepper
1/2 cup finely chopped zucchini
1/2 cup chopped mushrooms
1 1/2 cups chopped skinless, boneless rotisserie chicken
1/2 cup (1/8-inch-thick) diagonally cut carrot
1/4 cup thinly sliced green onions
3 tablespoons dried currants
3 tablespoons finely chopped fresh mint
1/8 teaspoon freshly ground black pepper

Dressing:
1 cup plain low-fat yogurt
3 tablespoons fresh lemon juice
1 tablespoon honey
1 tablespoon white wine vinegar

Preparation

To prepare salad, bring water, 1 teaspoon oil, and salt to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Place in a large bowl; cool to room temperature.

Heat a large nonstick skillet over medium-high heat. Add remaining oil to pan. Add the bell pepper, zucchini, and mushrooms; sauté 4 minutes or until bell pepper is tender. Add bell pepper mixture, chicken, carrot, onions, currants, mint, and black pepper to couscous; toss gently to combine.

To prepare dressing, combine yogurt and remaining ingredients, stirring with a whisk. Drizzle over couscous mixture, tossing gently to combine.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutritional Information
 

Amount per serving
Calories: 368
Calories from fat: 20%
Fat: 8g
Saturated fat: 2.1g
Monounsaturated fat: 4g
Polyunsaturated fat: 1.2g
Protein: 24.1g
Carbohydrate: 49.4g
Fiber: 4.3g
Cholesterol: 46mg
Iron: 1.8mg
Sodium: 540mg
Calcium: 148mg

Carla Fitzgerald Williams, Cooking Light
JUNE 2004 

More Arabic Food Recipes:

Grilled Vegetable Meze Plate Recipe
Za'atar-Crusted Chicken Schnitzel Recipe
Baklava with Wildflower Honey Recipe
Chocolate Baklava Recipe
Shawarma Lamb with Couscous Salad Recipe
Fresh Yogurt Cheese (Labneh) Recipe


Save and share Couscous Salad with Chicken and Chopped Vegetables Recipe

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Tuesday, April 1, 2014

Prada buys pastry shop



Prada has bought up a famed Milanese pastry business in a new expansion.

Founded in 1824, the Pasticceria Marchesi is one of Milan’s most famous pastry shops. Now it has been gobbled up by a very hungry Miuccia Prada, whose company has taken an 80 percent stake in the business.

“Marchesi represents a symbol of Milanese excellence and I am happy we have stipulated this agreement with the family that founded the historic brand,” explained Miuccia’s husband, Prada CEO Patrizio Bertelli.


Fans of the store’s traditional pastries and high quality chocolates needn’t fear any hasty changes or rebrands: “our goal is to collaborate in an effective manner in its development and in full respect of its tradition,” Bertelli added.

The move comes as part of the brand’s wider expansion policy in Milan, including the financing of the restoration of the Galleria Vittorio Emanuele next to the Duomo, which will house the Fondazione Prada exhibition space.


And it’s also part of a bigger trend which sees fashion companies investing in upmarket snacks. Roberto Cavalli has opened a number of Cavalli Caffè locations, while Gucci also has cafés in Tokyo, Florence, and Milan.

A special branded Prada Café will appear as part of the upcoming Pradasphere event at Harrods in London in May.

Last year Prada apparently attempted to buy another celebrated pastry spot, the Pasticceria Cova on via Montenapoleone. The store was eventually acquired by rival luxury goods giant LVMH in June 2013.


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Monday, March 31, 2014

Grilled Vegetable Meze Plate Recipe

Grilled Vegetable Meze Plate
Photo: Annabelle Breakey; Styling: Kevin Crafts

The Arabic Food Recipes Kitchen (The home of Delicious Arabic Food) invites you to try Grilled Vegetable Meze Plate recipe. Enjoy the Arabic cuisine and learn how to make Grilled Vegetable Meze Plate.

Yield: Serves 4

Ingredients

1/4 cup extra-virgin olive oil, divided
1 tablespoon minced garlic
Juice of 1 lemon, divided
1/2 teaspoon kosher salt
About 1 1/2 lbs. green zucchini, thinly sliced lengthwise
About 1 lb. yellow zucchini, thinly sliced lengthwise
2 red bell peppers (8 oz. each), quartered and seeded
1 large red onion, cut into 8 wedges
2 tablespoons chopped fresh oregano leaves
8 ounces hummus
1 cup mixed olives
Pita wedges or chips

Preparation

1. Heat grill to high (450° to 550°). Mix 2 tbsp. oil, the garlic, half the lemon juice, and the salt in a large bowl. Add vegetables and toss to coat.

2. Grill vegetables, turning once, until softened and grill marks appear, about 10 minutes.

3. Divide vegetables among 4 plates. Drizzle with remaining 2 tbsp. oil and the rest of lemon juice. Sprinkle with oregano. Serve with hummus, olives, and pita.

Nutritional Information

Amount per serving
Calories: 366
Calories from fat: 61%
Protein: 9.3g
Fat: 26g
Saturated fat: 3.3g
Carbohydrate: 30g
Fiber: 8.9g
Sodium: 928mg
Cholesterol: 0.0mg

Joel Hash, San Francisco, Sunset
JUNE 2011

More Arabic Food Recipes:

Za'atar-Crusted Chicken Schnitzel Recipe
Baklava with Wildflower Honey Recipe
Chocolate Baklava Recipe
Shawarma Lamb with Couscous Salad Recipe
Fresh Yogurt Cheese (Labneh) Recipe
Spicy Chicken Shawarma Recipe


Save and share Grilled Vegetable Meze Plate Recipe

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