Wednesday, April 29, 2009

Beans and Onions


I've been eating beans and onions all my life. It's still a staple dish almost every Friday evening. The primary ingredients are lima beans (not the green ones, the flat ones that are also called butter beans), and chopped onions.

The recipe was passed down from my grandfather. My grandmother would make chicken soup from scratch. After the soup is refrigerated (it was usually prepared in advance), my grandfather would take the schmaltz (chicken fat) that rose to the top and mashed it up with the beans and a chopped onion.

Nowadays, I use canola oil, but it's still the same basic recipe. I imagine the authentic version tastes far better, but heck, I don't know if my heart could take that every other week. I did try using olive oil once, however, the oil was too strong tasting.



print recipe

Beans and Onions
The recipe was passed down from my grandfather. I've modernized it to ease up on the fat, but it still tastes great.
Ingredients
  • 1 can butter beans (large white lima beans), drained
  • sweet onion, minced 1/2
  • 3 tbsp canola oil
  • to taste salt and pepper
Instructions
1. Mash beans thoroughly with a potato masher.2. Add remaining ingredients and fold together using a spatula.Serve with Tam-Tam crackers or broken up matzo.
Details
Prep time: Cook time: Total time: Yield: 2 cups

Recipes by the Haggis and the Herring: tasty world recipes tested in our kitchen

Friday, April 24, 2009

Pancakes (and Waffles)



print recipe

Pancakes (and Waffles)
Jacob's special pancakes adapted from the Five Roses cookbook.
Ingredients
1-1/2 cups all-purpose flour3 tsp baking powder1/2 tsp salt3 tbsp sugar1 egg1-1/4 cups milk3 tbsp melted butter or vegetable oil1/4 tsp vanilla extract
Instructions
1. Stir flour, baking powder, salt and sugar together.2. Beat egg thoroughly; add milk.3. Make a well in centre of dry ingredients; slowly add the egg-milk mixture.4. Add melted butter and vanilla. Stir quickly until ingredients are just mixed and batter is still lumpy in appearance.5. Drop by 1/4 cupfuls on hot pancake griddle. Cook the pancakes until they are filled with bubbles and the under-surface is golen brown. Turn and brown the other side.Note: Serve as hot as possible with syrup, honey, jam or jelly, bacon or sausages. Do not turn the pancakes more than once during cooking.Variation - Sour milk pancakes: make pancake batter, using sour milk or buttermilk. Reduce baking powder to 1 1/2 tsp.; add 1 tsp. baking soda dissolved in 1 tsp. warm water.Variation - Blueberry pancakes: make pancake batter, increasing sugar to 1/3 cup. Reduce milk to 1 cup. Add 1 cup floured blueberries. Cook slower than plain pancakes.Variation - Apple pancakes: make pancake batter. Reduce milk to 1 cup. Add 1/2 tsp. vanilla, 1 cup grated raw apple and 1/2 tsp. baking soda dissolved in 1 tsp. warm water.Variation - Ginger 'n' spice pancakes: make pancake batter. To dry ingredients add: 1/2 tsp. ginger, 1/4 tsp cinnamon and 1/8 tsp. allspice.Variation - Banana pancakes: make pancake batter. Reduce sugar to 2 tsp. and milk to 1 cup. Add a few grains black pepper to dry ingredients. Fold in 3/4 cup mashed ripe banana at end.
Details
Prep time: Cook time: Total time: Yield: 25 pancakes
Recipes by the Haggis and the Herring: tasty world recipes tested in our kitchen

Lemon Chicken Tajine with Olives


There's something about tajine dishes that have such a wonderful flavour. I've made tajines with tomato bases and others with olives, herbs and onions. Lemon Chicken Tajine with Olives is the latter, and also the first tajine dish I ever made on my own.



print recipe

Lemon Chicken Tajine with Olives
This gluten-free Moroccan tajine uses sliced lemons, olives and saffron for a unique flavour that won't be forgotten.
Ingredients
1/2 tsp ground ginger1/4 tsp ground cumin1/4 tsp paprika1 tsp cinnamon1 pinch saffron, infused in 1-2 tbsp waterto taste sea saltto taste black pepper1 whole chicken, cut up and skin removed1/4 cup olive oil2 medium onions, thinly sliced1 garlic clove, minced1 bunch parsley, minced (approx 3/4 cup)1 bunch cilantro, minced (approx 3/4 cup)3-1/2 cups chicken broth1/2 lemon, thinly sliced1 cup green or black pitted olives
Instructions
1. Cover the chicken in a mixture of ginger, cumin, paprika, cinnamon, saffron, salt and pepper.2. Brown chicken in a deep pan with olive oil for 2-3 minutes. Remove chicken and set aside.3. Fry onions and garlic for 2-3 minutes. Add parsley and cilantro. Add chicken and stock and bring to a boil.4. Reduce heat to medium and simmer (covered) for 30-45 minutes.5. Remove chicken and set aside, then reduce the remaining sauce for 10 minutes.6. Add lemon and olives and simmer sauce for another 10 minutes.7. Add chicken and simmer for five minutes.Serve with couscous or rice (for gluten-free).
Details
Prep time: Cook time: Total time: Yield: 4 servings
Adapted from a USENET news post from rec.food.recipes available via http://groups.google.ca/group/rec.food.recipes/browse_thread/thread/83cf1cd9c695e316

Recipes by the Haggis and the Herring: tasty world recipes tested in our kitchen
Try other tasty recipes

Channa Masala


Chickpea, oh you wonderful legume. I've been eating it all my life, ever since my grandmother served it with couscous, cinnamon and sugar.

When it comes to vegetarian dishes and curries, Channa Masala (chickpea curry) is one of my favourites. I mean, if you choose to use olive oil there's nothing bad in there for you. It's also my preferred dish to bring to potlucks as it's inexpensive to prepare and has a wide appeal.



print recipe

Channa Masala
Channa masala is a great vegetarian and gluten-free dinner that pleases everybody.
Ingredients
  • 1/2 cup canola oil
  • 2 cups onions, finely chopped
  • 2 cinnamon sticks
  • 4 tbsp minced garlic
  • 3 tbsp minced ginger
  • 1 can diced tomatoes, drained
  • 2 tsp sea salt
  • 1/2 tsp ground black pepper
  • 1 tsp turmeric
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 1 tbsp garam masala
  • 1/2 tsp cayenne powder
  • 3 cans chickpeas, drained and rinsed
  • 1/2 cup cilantro, chopped (including stems)
Instructions
1. In a large pan, heat oil on medium heat for one minute.2. Add onions and cinnamon, and sauté for five to eight minutes, until onions are golden.3. Add garlic and sauté for four more minutes.4. Add ginger, tomatoes, salt, pepper, turmeric, cumin, coriander, garam masala and cayenne. Cook the masala for five minutes, until the oil separates.5. Add the chickpeas and cook for 10 minutes.6. Stir in cilantro and serve.
Details
Prep time: Cook time: Total time: Yield: 6-8 servings

Recipes by the Haggis and the Herring: tasty world recipes tested in our kitchen

Chicken Shawarma

Chicken shawarama served on rice with tehina and olives.



print recipe

Chicken Shawarma
This shawarama recipe (given to us by Andrea Altberg) is a family favourite and goes well with tehina and olives on rice, as well as in a sandwich.
Ingredients
  • 3/4 cup olive oil
  • 1 lemon, juiced
  • 2 tbsp garlic, crushed
  • 1 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 1 tbsp ground cardamom
  • 1 tsp paprika
  • 1 tsp curry powder
  • 1 tsp salt
  • 1 tsp ground black pepper
  • 6-8 boneless skinless chicken thighs, cut into 1-1/2 inch cubes
Instructions
1. Whisk together olive oil, lemon juice, garlic and all spices in a large bowl.2. Toss chicken in mixture and let marinate for 12-24 hours, stirring mixture every 8 hours.3. Skewer chicken and grill for approximately 5 minutes per side or until chicken is cooked through.Serve with rice, creamy dill sauce (or tehina), hummus, pita and pickles.
Details
Prep time: Cook time: Total time: Yield: 6-8 servings

Recipes by the Haggis and the Herring: tasty world recipes tested in our kitchen

Chicken with Olives and Peppers

The above photo used 1 kg cut up chicken
(bone-in) and 1 pint cherry tomatoes
My Chicken with Olives and Peppers recipe has become a standard for dinner parties and the holidays. I always keep it in my back pocket for occasions when dinner is with a friend or family member who doesn't eat cilantro (one of my favourite flavours for Friday nights).

It's easy because it's one of those everything in one pan and in the oven dishes; the prep time is minimal (minus the waiting for the oven time) as well as the cleanup.



print recipe

Chicken with Olives and Peppers
My Chicken with Olives and Peppers recipe has become a standard for dinner parties and the holidays. I always keep it in my back pocket for occasions when dinner is with a friend or family member who doesn't eat cilantro (one of my favourite flavours for Friday nights).
Ingredients
  • 10 chicken breasts
  • 5 tomatoes, sliced
  • 1 large onion, sliced
  • 1 red pepper, sliced
  • 1 green pepper, sliced
  • 1 yellow pepper, sliced
  • 1 can pitted olives, drained and rinsed
  • 5 cloves garlic, chopped
  • 1/2 cup cilantro or parsley, chopped
  • 2 cup chicken stock
  • 1 lemon, sliced
  • to taste salt and pepper
Instructions
1. Preheat oven to 450-degrees.2. Place all ingredients in a roasting pan and cook uncovered for an hour.
Details
Prep time: Cook time: Total time: Yield: 10 servings



Recipes by the Haggis and the Herring: tasty world recipes tested in our kitchen

Chicken Curry

chicken curry

My first chicken curries were okay, but not the best. I always used generic curry powder and added some garam masala for a bit of sweetness.

When I started getting more adventurous in my preparation, I found a recipe in the Globe and Mail that inspired me to mix my own spices and I was off! The resulting chicken curry became one of my standards for a curry dinner on a Friday night (Friday nights being chicken night).



print recipe

Chicken Curry
This chicken curry is one of my Friday night dinner standards. It's fun to make and tastes great. It was inspired by the Vij Family Curry recipe.
Ingredients
  • 1/2 cup canola oil
  • 2 cups onions, finely chopped
  • 2 sticks cinnamon
  • 1/4 cup garlic, minced
  • 3 tbsp ginger, minced
  • 1 can diced tomatoes, drained
  • 2 tsp salt
  • 1/2 tsp ground black pepper
  • 1 tsp turmeric
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 1 tbsp garam masala
  • 1/2 tsp cayenne pepper
  • 1 kilo (2 lbs) skinless chicken thighs (tastes better if it's bone-in)
  • 1 can chickpeas, drained
  • 1 cup sour cream, cream, or coconut milk
  • 1/2 cup cilantro, chopped (including stems)
Instructions
1. In a large pan, heat oil on medium heat for one minute. Add onions and cinnamon, and sauté for five to eight minutes, until onions are golden. 2. Add garlic and sauté for four more minutes. Add ginger, tomatoes, salt, pepper, turmeric, cumin, coriander, garam masala and cayenne. Cook the masala for five minutes, until the oil separates.3. Add chicken to the masala and stir thoroughly. Cook for 10 minutes, until the chicken looks cooked on the outside. 4. Add sour cream, cream or coconut milk, and stir. Increase the heat to medium-high. When curry starts to boil, reduce the heat to medium, cover and cook for 15 minutes, stirring two or three times, until chicken is completely cooked. Note: poke the thighs with a knife. If the meat is still pink, cook for five more minutes. 5. Remove and discard the cinnamon sticks and add chickpeas. 6. If using bone-in chicken, cool curry for at least half an hour and transfer cooked chicken to a mixing bowl. After chicken has cooled a bit, peel meat off the bones and discard the bones. Stir the chicken back into the curry and heat medium heat until it starts to boil lightly. 7. Stir in cilantro immediately before serving.
Details
Prep time: Cook time: Total time: Yield: 6 servings


Recipes by the Haggis and the Herring: tasty world recipes tested in our kitchen

Dukkah (Egyptian nut and spice blend)

Photo from Wikimedia Commons
Before things started to get overly-busy at work, we frequently brought in food to share with our colleagues. My colleague Patty once brought a tasty and fragrant seed and nut mixture that I loved called Dukkah. It was great as a dip with olive oil and fresh bread, and I also added it to my hummus.



print recipe

Dukkah (Egyptian nut and spice blend)
This spice and nut blend goes well with bread and olive oil, or as a garnish for hummus.
Ingredients
  • 1 cup sesame seeds
  • 1-3/4 cup coriander seeds
  • 1/2 cup cumin seeds
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 2/3 cup skinned hazelnuts
  • 1/4 olive oil
Instructions
1. Toast seeds and nuts separately in a dry pan.2. Combine seeds and spices and grind in a food processor.3. Grind nuts coarsely and combine with seed and spice mixture.Serve with olive oil and pita or on hummus (for gluten-free).
Details
Prep time: Cook time: Total time: Yield: 4 cups


    Recipes by the Haggis and the Herring: tasty world recipes tested in our kitchen

    Hummus bi Tehina


    The most frequent request I receive from friends and family is about my hummus recipe. I don't think it's because my hummus is that much better than anyone else's hummus. I think it's because everyone else doesn't realize how easy it is to make hummus, and make it well.

    I actually consider it a crime when someone buys store-bought hummus. Especially if it's some generic Canadian or American brand that doesn't actually taste like hummus, and actually has something crazy in it that has no business being in hummus - like mayo.

    On one of our first dates, I took Meredith to an Israeli Mediterranean restaurant where she had her first taste of real Mediterranean salads. Her reaction was something along the lines of, "Why doesn't all hummus taste like this?" To which I responded, "It does. You've just never had real hummus before!"



    print recipe

    Hummus bi Tehina
    Hummus with tehina is a middle-Eastern and Mediterranean standard.
    Ingredients
    • 1 can chickpeas, drained
    • 1/4 cup tehina
    • 1/4 cup lemon juice (1 squeezed lemon)
    • 1/4 cup olive oil
    • 2 cloves garlic
    • 1 tsp cumin
    • 1 tsp coriander
    • 1 tsp sea salt
    • 1/8 tsp cayenne pepper
    Instructions
    1. Put garlic in food processor and chop first. Add all remaining ingredients and mix on high.2. If the mixture is too thick, add a little water.
    Details
    Prep time: Cook time: Total time: Yield: 2-3 cups
    Recipes by the Haggis and the Herring: tasty world recipes tested in our kitchen

    Welcome to the Haggis and the Herring

    We're introducing a new format for the Haggis and the Herring's website.

    The new blog format will offer up food and family updates from the Saraga and Burbidge household.

    Don't forget to go to Dan's Photos for our full photo collection.
    Related Posts Plugin for WordPress, Blogger...