Foods of the Prophet (pbuh)

February has been a busy month! I guess I haven't been cooking all that much or I would have posted something :) I did make some awesome chicken wings from Mark Bittman's book which I will post soon. But a friend had a really fun party at her house this past weekend where the theme for the food was things that the Prophet Muhammed (peace be upon him) enjoyed eating. There was a whole range of things, from dates and honey to cucumbers, lentils, and tomato-basil salad (I think tomatos were big back then :)). While I was googling for things to make, I came across "tharid", which is a dish that the Prophet mentioned was at the top of the list of best meals. I'd never heard of it before but it sounded delicious when I looked up recipes, so I decided to try it.

I read that the original tharid is so thick with bread that you can actually pull it apart with your hands, no spoon required. I toned down the bread crumbs since I know people enjoy stews and so did the Prophet (pbuh). This recipe below makes a lot, so cut down if you're making for just a few people. I also used 3 cans of canned chickpeas, so I added them after the stew had been cooking for about 30 min on lower heat.

Tharid Lamb & Chickpea Stew
This recipe is adapted from a 13th century Andalusian cookbook.
http://www.superluminal.com/cookbook/substantial_tharid_lamb.html


Soaking: Overnight
Total second-day time: 2 hours

Ingredients:
3 cups chickpeas
3 lbs. lamb, cut into bite-sized cubes
8 cups water
6 cups finely chopped onion
2 tsp. ground coriander
1/2 cup finely chopped fresh coriander
2 tsp. caraway seeds
2 tsp. pepper
6 eggs
1 tbsp. salt
1/2 tsp. saffron in 2 tbsp. water
1/2 cup honey
Enough stale bread for 2 cups of crumbs
6 rounds pita bread, quartered

1. Put the chickpeas into a large bowl, cover them with cold water and let soak overnight. The next day, drain the chickpeas and set them aside.

2. Put the lamb into a large stew pot and cover it with cold water. Bring to a boil and skim off the foam that rises to the top. Add the chickpeas, onion, ground and fresh coriander, caraway seeds and pepper; return to a boil, then reduce the heat.

3. Break the eggs directly into the pot so that they will poach along with the stew. Let the stew cook for an hour to an hour and a half, until the chickpeas are done and the lamb is tender.

4. Add salt and saffron, then remove 1/2 cup of broth from the pot, mix it together with the honey, and pour it back into the pot. Return to a boil and boil vigorously for 3 minutes. Add the bread crumbs to the pot.

5. Put the pita wedges in the bottom of the serving bowl and pour the tharid over them; or serve the pita wedges alongside the tharid and so that guests may put a few in the bottom of an individual soup bowl, then spoon the stew over the bread.

Thai cooking at home

I'm a big proponent of thai cooking at home, so it was nice to see an America's Test Kitchen episode about cooking good asian food at home. I'm hoping to try these two recipes this week.

Thai Chicken Soup
from America's Test Kitchen

If you want a soup with less fat, it is possible to substitute light coconut milk for one or both cans of regular coconut milk. Fresh lemon grass can be omitted, but the soup will lack some complexity. Don't be tempted to use jarred or dried lemon grass-their flavor is characterless. If you want a spicier soup, add more red curry paste to taste. For a more substantial meal, serve the soup over 2 to 3 cups of cooked jasmine rice. The soup can be prepared through step 1 up to one day ahead of time and refrigerated, but it should be completed immediately before serving, as the chicken and mushrooms can easily overcook.

6-8 as an appetizer, 4 as a main course

1	teaspoon vegetable oil
3	stalks lemon grass , tough outer leaves removed, bottom 5 inches halved lengthwise and sliced thin crosswise
3	large shallots , chopped
8	sprigs fresh cilantro leaves , chopped coarse
3	tablespoons fish sauce
4	cups low-sodium chicken broth
2	(14-ounce) cans coconut milk , well-shaken
1	tablespoon sugar
1/2	pound white mushrooms , cleaned, stems trimmed, cut into 1/4-inch slices
1	pound boneless, skinless chicken breasts , halved lengthwise and sliced on bias into 1/8-inch-thick pieces (see below)
3	tablespoons fresh lime juice from 2 to 3 limes
2	teaspoons red curry paste (Thai)
Garnish
1/2	cup fresh cilantro leaves
2	serrano chiles , sliced thin
2	scallions , sliced thin on bias
1	lime , cut into wedges

1. Heat oil in large saucepan over medium heat until just shimmering. Add lemon grass, shallots, cilantro, and 1 tablespoon fish sauce; cook, stirring frequently, until just softened, 2 to 5 minutes (vegetables should not brown). Stir in chicken broth and 1 can coconut milk; bring to simmer over high heat. Cover, reduce heat to low, and simmer until flavors have blended, 10 minutes. Pour broth through fine-mesh strainer and discard solids in strainer. Rinse saucepan and return broth mixture to pan.

2. Return pan to medium-high heat. Stir remaining can coconut milk and sugar into broth mixture and bring to simmer. Reduce heat to medium, add mushrooms, and cook until just tender, 2 to 3 minutes. Add chicken and cook, stirring constantly, until no longer pink, 1 to 3 minutes. Remove soup from heat.

3. Combine lime juice, curry paste, and remaining 2 tablespoons fish sauce in small bowl; stir into soup. Ladle soup into bowls and garnish with cilantro, chiles, and scallions. Serve immediately with lime wedges.


Step-by-Step: Slicing Chicken Breasts
Our Thai-Style Chicken Soup calls for thin slices of boneless, skinless chicken breast that will cook in just a minute or two. To make slicing easier, place the chicken in the freezer for 30 minutes, then cut the breasts in half lengthwise. Firmer, narrower pieces of chicken will be easier to slice on the bias into 1/8-inch-thick slices.


Stir-Fried Portobellos with Ginger-Oyster Sauce
from the Episode: Asian Take-Out at Home

This stir-fry cooks quickly, so have everything chopped and ready before you begin cooking. Serve with steamed white rice.

Serves 3 to 4

Glaze
2	tablespoons soy sauce
2	tablespoons sugar
1/4	cup low-sodium chicken broth or vegetable broth
Sauce
1	tablespoon soy sauce
1	cup low-sodium chicken broth or vegetable broth
3	tablespoons oyster sauce
2	teaspoons toasted sesame oil
1	tablespoon cornstarch
Vegetables
2	medium cloves garlic , minced or pressed through garlic press (about 2 teaspoons)
4	teaspoons minced fresh ginger
4	tablespoons vegetable oil
6 - 8	portobello mushrooms (each 4 to 6 inches), stems discarded, gills removed (see below), and cut into 2-inch wedges (about 7 cups)
2	cups carrots (sliced), or other longer-cooking vegetable from the chart below
1/2	cup low-sodium chicken broth or vegetable broth
1	cup snow peas or other quick-cooking vegetable from the chart below
1	pound leafy greens from chart below
1	tablespoon toasted sesame seeds (optional)

1. Whisk glaze ingredients in small bowl; whisk sauce ingredients in separate small bowl. In third small bowl, mix garlic and ginger with 1 teaspoon vegetable oil. Set bowls aside.

2. Heat 3 tablespoons vegetable oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add mushrooms and cook, without stirring, until browned on one side, 2 to 3 minutes. Using tongs, turn mushrooms and reduce heat to medium; cook until second sides are browned and mushrooms are tender, about 5 minutes. Increase heat to medium-high; add glaze mixture and cook, stirring, until glaze is thick and mushrooms are coated, 1 to 2 minutes. Transfer mushrooms to plate; rinse skillet clean and dry with paper towels.

3. Heat 1 teaspoon vegetable oil in now-empty skillet over medium-high heat until beginning to smoke. Add carrots and cook, stirring occasionally, until beginning to brown, 1 to 2 minutes. Add 1/2 cup broth and cover skillet; cook until carrots are just tender, 2 to 3 minutes. Uncover and cook until liquid evaporates, about 30 seconds. Transfer carrots to plate with mushrooms.

4. Heat remaining teaspoon vegetable oil in now-empty skillet over medium-high heat until beginning to smoke. Add snow peas and bok choy stems or napa cabbage cores and cook, stirring occasionally, until beginning to brown and soften, 1 to 2 minutes. Add leafy greens and cook, stirring frequently, until wilted, about 1 minute. Push vegetables to sides of skillet to clear center; add garlic-ginger mixture to clearing and cook, mashing mixture with spoon or spatula, until fragrant, 15 to 20 seconds, then stir mixture into greens.

5. Return all vegetables to skillet along with sauce. Toss to combine and cook, stirring, until sauce is thickened and vegetables are coated, 2 to 3 minutes. Transfer to serving platter, top with sesame seeds, if using, and serve immediately.

Choosing and Preparing Vegetables for a Stir-Fry
Portobello mushrooms and eggplant are the mainstays in our stir-fries. As for the other vegetables, use those called for in the recipe or switch them with another vegetable from the same category below. We recommend using one harder, longer-cooking vegetable paired with quicker-cooking vegetable and a leafy green (either napa cabbage or bok choy).

Longer-cooking vegetables (to yield 2 cups)

• 4 small carrots, peeled, sliced on bias 1/4 inch thick
• 1/2 pound broccoli, stalks discarded, florets cut into 1 1/4-inch pieces
• 1/2 pound cauliflower, core removed, florets cut into 1 1/4-inch pieces
• 1 pound medium asparagus, bottoms trimmed, cut on bias into 1 1/2-inch lengths
• 1/2 pound green beans, ends trimmed, cut on bias into 1 1/2-inch lengths

Quicker-cooking vegetables (to yield 1 cup)

• 1 medium bell pepper, stemmed, seeded, and cut into 1/2-inch dice
• 3 ounces snow peas, strings and tough ends trimmed
• 3 medium ribs celery, ends trimmed, cut on bias 1/2 inch thick
• 1 small zucchini or summer squash, seeded, quartered lengthwise, and cut on bias 1/4 inch thick

Leafy Greens (to yield 2 cups stems and 4 cups greens)

• 1 small bok choy or napa cabbage (about 1 pound), stems/cores and greens separated, stems/cores cut into 1/4-inch strips, greens into 3/4-inch-thick strips

Step-by-Step: Preparing Vegetables for Stir-Frying

Portobello Mushrooms: After removing the stem, gently scrape the underside of the mushroom with a dinner spoon to remove the feathery gills, which can impart a muddy taste to the stir-fry.	Zucchini: Halve zucchini lengthwise and gently scrape out the seeds from each half with a small spoon. Cut in half lengthwise again, then cut into 1/4-inch slices on a 45-degree bias.
Napa Cabbage: Separate leaves, removing the core of each leaf with a wedge-shaped cut. Slice the leafy greens crosswise into 3/4-inch strips. Cut the cores into 1/4-inch strips.

Update 2/3/08: I tried both these recipes and they were both delicious. The chicken soup was very easy, and has almost gotten me hooked on soups, which is an accomplishment. The stir-fry was great when it was done but man was that labor intensive. I want to say buy all these veggies cleaned and chopped for you but I don't believe in recommending that so I can't :( It's more cost-effective to do it yourself, but maybe try to prep in advance when you have the time. This is the first time I made portobellos, and I love them. Will try again.... on a weekend. :)

Stir-fried Red Curry Beef with Eggplant

I know stir-fries are almost a no-brainer for many people, but there are some recipes that do something unusual and make you appreciate stir-fries anew. This one has eggplant, which I've never tried to make with beef, and I thought it was really good.

Stir-fried Red Curry Beef with Eggplant
Serves 4

Ingredients:

2 tbsp soy sauce
2 tbsp + 1 tsp light brown sugar
12 oz. flank steak, cut into 2-inch wide strips with grain, then sliced across grain into 1/8-inch thick slices
1 tbsp fresh lime juice (from 1 lime)
1/2 cup low sodium chicken broth
3 tbsp coconut milk
1 tbsp fish sauce
1 tsp cornstarch
3 medium cloves garlic, minced (about 1 tbsp)
1 1/2 tsp red curry paste
2 tbsp vegetable oil
1 medium eggplant (about 1 lb.) peeled and cut into 3/4-inch cubes (about 6 cups)
2 cups packed fresh basil leaves
lime wedges for serving


Directions:

1. Combine soy sauce and 1 teaspoon sugar in medium bowl. Add beef, toss well, and marinate for at least 10 minutes or up to 1 hour, stirring once. Meanwhile, whisk remaining 2 tablespoons sugar, lime juice, chicken broth, coconut milk, fish sauce, and cornstarch in medium bowl. Combine garlic, curry paste, and 1 teaspoon oil in small bowl.

2. Drain beef and discard liquid. Heat 1 teaspoon oil in 12-inch nonstick skillet over high heat until just smoking. Add half of beef to skillet in single layer, breaking up any clumps. Cook, without stirring, for 1 minute, then stir and continue to cook until beef is browned, 1 to 2 minutes. Transfer beef to clean bowl. Heat 1 teaspoon oil in skillet and repeat with remaining beef. Rinse skillet clean and dry with paper towels.

3. Add remaining tablespoon oil to now-empty skillet and heat until just smoking. Add eggplant and cook, stirring frequently, until browned and no longer spongy, 5 to 7 minutes. Push eggplant to sides of skillet to clear center; add garlic-curry mixture to clearing and cook, mashing with spatula, until fragrant, 15 to 20 seconds. Stir to combine garlic-curry mixture with eggplant. Return beef and any accumulated juices to skillet and stir to combine. Whisk sauce to recombine, then add to skillet along with basil leaves; cook, stirring constantly, until sauce is thickened and evenly distributed, about 30 seconds. Transfer to serving platter and serve, passing lime wedges separately if using.

Stir-fried Mushrooms

Also known as, Phad Het Kap Met Mamaung =)

Since I never like my veggies, I had to share when I finally made a veggie dish I liked. This came from a Thai cookbook, but the recipe doesn't actually have any specifically Thai spices in it. It does go with East Asian food well.

Stir-fried Mushrooms

Total time: 55 min
Serves: 4-6

Ingredients
20 oz. mushrooms, sliced
7 oz. cashew nuts
1/2 cup oil
4 tsp garlic, chopped
3/4 cup of onions, cut into wide squares
1/2 cup green bell pepper, cut into wide squares
4 dry roasted red chillis
4 spring onions, chopped
2 green chillis, chopped
salt and pepper to taste

Directions
1. Blanche the mushrooms (immerse in boiling water until cooked) and drain; keep aside. Fry the cashew nuts until golden brown.
2. Heat the oil in a wok or large skillet. Saute the garlic until fragrant, about 30 seconds.
3. Add all the ingredients, including the mushrooms and cashew nuts, and toss on high heat for a few minutes. Add a little stock if needed.
4. Serve hot with steamed rice.

Spinach Mushroom Tart

I wanted to make this to go with the Mediterranean Chicken Stew (which isn't really a stew, see earlier post) and couscous. I stupidly left my cookbook at work because I was taking down items for my grocery list, but luckily there are lots of other people out there who enjoy the Great Food Fast book. Phew!!

Spinach Mushroom Tart from Everyday Food

Ingredients:

Flour
1 sheet frozen puff pastry (from a 17.3-ounce package)
1 medium onion, halved and thinly sliced
2 tbsp olive oil
coarse salt and freshly ground pepper
20 oz white or brown mushrooms, trimmed and thinly sliced
10 oz fresh baby spinach
2 oz soft goat cheese, crumbled

1. Preheat the oven to 400 degrees. Thaw puff pastry according to package instructions.

2. Meanwhile, in a small saucepan with a tight-fitting lid, toss the onion with 1 tablespoon of the oil and season with salt. Cover and cook over medium heat until the onion begins to brown, about 5 minutes. Stir. Continue cooking with the cover on for 15 minutes, stirring every 5 minutes. Set aside.

3. While onions are cooking, heat the remaining tablespoon of oil in a large saucepan with a tight-fitting lid over medium heat. Add the mushrooms; cover and cook until tender and all liquid has evaporated, about 10 minutes. Fold in the spinach; season with salt and pepper. Cover and cook until wilted, about 5 minutes more. Drain off any liquid.

4. When puff pastry has thawed, roll the dough out on a floured surface into a 16-by-10-inch rectangle. Place the pastry on a baking sheet. With a sharp knife, lightly score the dough to form a 1-inch border. Using a fork, prick the dough inside the border every ½ inch. Bake until golden, rotating the pan once, about 15 minutes.

5. Top the dough with the mushroom-spinach mixture. Scatter the onions and goat cheese on top. Bake until the cheese is lightly browned, about 15 minutes.

Note: I sauteed 2 cloves of garlic with the mushrooms, just to add more flavor. I also used a double layer of puff pastry (both sheets in the box) because another blogger noted it was too thin with just one. Double the yumminess!

Serves: 4
Time: 45 minutes

Stuck Jar Lids

I just wanted to share a tip on opening stuck jar lids that doesn't require a buff male assistant. While making the chicken parmigiana, I had trouble opening a reaaaaaaly tightly sealed jar of tomato sauce. The hubby was sleeping and I tried with all my might to budge the lid open, but it wouldn't move. I tried the rubber glove method, the rubber band around the lid method, the dish towel method, the can opener which wouldn't fit under the lid method which flopped, and I was at wit's end. So I looked up opening jars online in desperation, and eHow.com had the answer. Run the *lid* of the jar under hot water for 1 minute, then try to open. The heat expands the lid so that it comes off more easily. I did just that, dried the bottle, and *POP*!! Yay!!

Chicken Parm

To quote Anthony Bourdain in Egypt - "There's a party in my tummy, so yummy, so yummy." I couldn't have said it better. :) I don't know why I never tried to make this before, but I am determined to try everything in my Great Food Fast cookbook, and so I continue my quest. I had some Chicken Parmigiana at Chez Sameera once, and it was delicious. But then, everything she makes is delicious! So I tried my hand at it, using a recipe from the book, though Sameera's cookbook has a similarly good recipe which is slightly different (she adds some italian seasoning to the coating and adds sauce over the chicken as well before baking instead of broiling). The recipe below is a slight variation on the version in the Great Food Fast book.

Chicken Parmigiana

Serves 4-6

Ingredients

3/4 cup plain breadcrumbs

3/4 cup grated parmesan cheese

2 lbs. of boneless, skinless chicken breast

coarse salt and ground pepper

1 large egg, lightly beaten

2 cups jarred tomato sauce

4 tbsp. olive oil

6 oz. fresh mozzarella cheese, cut into 1/4-inch thick slices

Directions

1. Prepare the chicken: Slice the chicken breasts into cutlets that are 1/2-inch thick. If your slices are too thick, try pounding them flat, while they are covered by plastic wrap, with a meat mallet or the bottom of a small saucepan. I deal with unevenly shaped breasts by butterflying them where they are too thick, which means you cut it horizontally almost all the way through, and then open it up to lay flat (making sure the halves are still connected). You can really make each cutlet any size you want, either 1 portion per cutlet or 1/2 a portion.

2. Turn on the broiler.

3. Coat the chicken: Combine the breadcrumbs and Parmesan in a shallow bowl. Crack open the egg in another dish. Season both sides of each chicken cutlet with a dash of salt and pepper. Dip each cutlet in the egg, let the excess egg drip off, and then dredge in the breadcrumb mixture, turning to coat both sides evenly.

4. Spread the tomato sauce (add a little water if necessary) onto a rimmed baking sheet or dish(10 x 15-inch is fine). Heat 2 tbsp. of the olive oil in a large nonstick skillet over medium heat. Place half of the chicken cutlets in the skillet. Cook until golden, 1-2 minutes on each side. Transfer the browned chicken to the baking dish, placing them on top of the sauce. Heat the remaining 2 tbsp. of oil and repeat with the remainder of the chicken.

5. Top each cultlet with a slice of mozzarella. Broil about 4 inches from the heat source until the sauce is hot and cheese is melted and lightly browned in spots, about 5-8 minutes.

6. Sprinkle with parmesan cheese and spoon over some of the tomato sauce from the baking sheet. Serve with a light salad dressed with oil, vinegar, and lemon juice, or a side of pasta.

Grilled Bread.. Amazing!

I watched Tyler Florence one day a few months ago..he did a great episode of Tyler's Ultimate, where his fabulous menu ventured to Morocco. He made delicious brick chicken, this creamy yogurt sauce, and grilled flat bread. The chicken and sauce was delicious when I prepared it a while back and today I made the flat bread and it was absolutely fantastic. And very easy, yet impressive.

You can find the whole menu at :
http://www.foodnetwork.com/tylers-ultimate/ultimate-brick-chicken/index.html.

However I will post the recipe for the flat bread- make it now. You will love it!

Grilled Za'atar Flat bread (courtesy of Tyler Florence)

* 1 pound store-bought pizza dough
* Olive oil
* 4 tablespoons za'atar
* Salt

Directions

Preheat grill pan. On a well floured surface, roll or pat the dough into a rustic, oblong shape, about 1/4-inch thick. Brush the crust with a thin layer of olive oil, and dust liberally with za'atar. Lay the oiled side down onto the hot grill. Once the dough looks set, in about 2 minutes, lightly brush with more oil, dust with za'atar and turn the crust over. Sprinkle with salt. Cut into large wedges and serve while warm.

Martha does it again!

Another keeper from the Everyday Food collection, this time a popular Korean dish. I love their easy, few-ingredient recipes that still taste really good. My whole house was smelling of stir-fried beef after I made this, and it was GREAT.


Beef Bulgogi from Great Food Fast, Everyday Food
Serves 4

Ingredients:
1 1/2 lb. rib-eye steak, trimmed of excess fat
1/4 cup soy sauce
1 tbsp hot chile sesame oil (or add a dash of red pepper flakes to toasted sesame oil)
2 tbsp dark brown sugar
6 garlic cloves, minced
1 tbsp grated peeled fresh ginger
2 medium red onions, halved and cut lengthwise into 1-inch wedges
1 green bell pepper, seeds and ribs removed, sliced into 1/2-inch strips
4 tsp vegetable oil

1. Freeze the beef for 20 minutes; transfer to a clean surface and slice diagonally (across the grain) into 1/8-inch thick strips. In a small bowl, whisk together the soy sauce, sesame oil, brown sugar, garlic, and ginger. Place the onions and peppers in a small bowl and toss with half the marinade. Toss the steak in the remaining marinade and let stand for 15 minutes.

2. Heat 2 tsp of the vegetable oil in a large nonstick skillet over medium-heat heat. Add the onions and peppers; cook until softened, about 5 minutes. Transfer to a plate. Wipe the skillet clean with a paper towel.

3. Heat the remaining 2 tsp oil over high heat. Cook half the meat, turning often, until browned, about 3 minutes. Transfer to a plate. Cook the remaining meat. Return the first batch to the pan and any accumulated juices. Add the onion mixture. Cook, tossing, until heated through, about 1 minute. Serve over white rice.

Chicken Do Piaza

I'm trying to plan my week of cooking ahead of time to minimize on the grocery store trips, which are getting excessive. I'm hoping this pre-planning will also mean saving money. If any of you have tips on planning and cooking meals, let me know! This is a recipe I'm planning to make this week, if all goes well :)

Chicken Do Piaza (from Sameera's cookbook)
Serves 6

Ingredients

4 medium onions, sliced
3 tbsp oil
salt to taste
1/2 tsp chili powder
1/4 tsp turmeric
1 tsp garlic/ginger paste
1 whole chicken, cut into parts
1 tsp lemon juice
1 tbs chopped cilantro

Instructions

1. Put onions, oil, salt, chili powder, turmeric, garlic/ginger paste, and 1/4 cup water in a pot and let it cook, covered, as the onions become tender and fall apart.
2. Add chicken to pot. Add more water if needed until chicken is finished cooking.
3. The onions should complete cooking with the chicken, and it will all come together. water should be dissolved and the dish should start to release a tiny bit of oil.
4. Add lemon juice and chopped cilantro and cook for 1 minute.

Can also be made with mutton (will require longer cooking time).