Fava Bean Pearl Couscous

Peel and boil 1/3 cups fresh fava beans for 3-5 minutes.

Follow directions on the couscous jar. Add cooked fava beans, salt and pepper.

Rattatouille Lasagna

1 Can Tomato Sauce
1 Zucchini
4 Tomatoes (small to med sized)
1/4 cup grated Manchego Cheese
Oregano
Basil
Thyme
Banana Bread/ Lasagna Pan

Cut Zucchini into three pieces, then slice each piece lengthwise to make long lasagna-noodle like slivers. Do the same with Tomatoes as best you can. Pour a bit of tomato sauce into the bottom, put layer of zucchini, then layer of tomatoes, then spices and salt, another bit of tomato sauce then some shredded cheese. Repeat. Repeat. For the top layer, zucchini, then tomato sauce, spices then cheese. Bake in oven at 325 for 30-45 minutes.

Pineapple Kugel

Dried cranberries
1/2 stick Lowfat Cream Cheese
5 Eggs
1 Can Pureed Pineapple
Cup Brown Sugar
Cinnamon
2 Tbspn Butter or Margarine
1 Bag Manishevitz Wide Egg Noodles
Mixing Bowl
Casserole Pan/Dish

Set oven to 350.

Boil noodles. Mix everything else together in the bowl. Drain noodles. Put in bowl. Miz, spoon into dish. Garnish with brown sugar and cinnamon.

Put in oven for 45 min.

Eric's Malai Kofta

Found this on my friend's FB page and stole it :). Recipe taken from this site: http://www.manjulaskitchen.com/2008/08/12/malai-kofta/.

Malai kofta is a delicious and rich main dish for any special occasion.
Recipe serves 4 to 6.

Ingredients:

• Kofta:
  • 1 cup boiled mash potatoes
  • 1 cup mash paneer
  • 2 tablespoon minced cilantro (hara dhania)
  • 1/2 teaspoon cumin seed (jeera)
  • 1/4 teaspoon salt
  • 1 small finally chopped green chili
  For Batter:
• 2 tablespoon all purpose flour (maida, plain flour)
• 4 tablespoon water

      Also needed:

• Oil to fry
• Gravy:
  • 2 tablespoon oil
  • Generous pinch asafetida (hing)
  • 1 teaspoon cumin seed (jeera)
  • 2 medium tomatoes
  • 1 tablespoon shredded ginger (adrak)
  • 1 green chili
  • 1 tablespoon coriander powder (dhania)
  • 1/2 teaspoon turmeric (haldi)
  • 1/4 teaspoon red chili powder
  • 1 teaspoon all purpose flour (maida, plain flour)
  • 1/4 cup cream
  • 1/2 teaspoon salt (adjust to taste)
  • 1/4 teaspoon garam masala
  • 2 tablespoon minced cilantro (hara dhania)

Method
Kofta

1. Mix all the ingredients together for kofta,
2. With oiled hands, divide the mixture into 14 to 16 equal parts.
3. Make them in round balls.
4. Mix flour with about 4 tablespoons of water and mix well until batter is smooth.
5. Heat the oil in a frying pan on medium high heat.
6. The frying pan should have at least 1 1/2 inch of oil. To check if the oil is ready, just put one small piece of mix in the oil, it should come up right away but not change color.
7. Dip the paneer balls in the batter one at a time and slowly drop into the frying pan.
8. Turn them occasionally. Fry koftas until golden-brown all around.

Gravy:

1. Blend the tomatoes, green chilies and ginger to make a puree. If you prefer mild take the seeds out of green chili before blending.
2. Mix cream and flour and keep aside.
3. Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready.
4. Add the hing and cumin seeds.
5. Add the tomato puree, coriander powder, turmeric, red chili powder and cook for about 4 minutes on medium heat.
6. Tomato mixture will start leaving the oil and will reduce to about half in quantity.
7. Add milk and flour mix, salt and one cup of water and let it cook covered for 7 to 8 minutes on medium heat.
8. Add the garam masala, salt and cilantro. Let it cook for another minute.
9. Add koftas as soon it comes to boil turn off the heat. Note: koftas will expand to about 11/2 times, if you like more gravy this is the time to add some more boiled water and adjust salt.
10. Koftas are very soft they should be added to the gravy when you are ready to serve, otherwise koftas will break.

Pan Fried Trout

Whenever we can get out to go camp, and catch a fish. Or just buy a trout at the grocery store :). It's best to use a cast iron skillet, but it doesn't matter that much.

Season the fish with salt, pepper, and whatever herbs you like (I recommend oregano, basil). Pour 2-3 tbsp olive oil in the pan with minced garlic. Fry whole trout in pan, flipping it over once one side is brown and crispy.

Serve!

Saudi Cooks Montage

Cast Iron Clams

 This is perfect for camping, though you wouldn't think it would be.