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Kaddo Bourani – Pumpkin and Lamb

I first skilled Afghan delicacies once I moved to the D.C. area. There became an area on Route 1 in Alexandria that wasn’t fancy however the meals became great. All had been first-rate however I’ve had a gentle spot for pumpkin all my life (lengthy earlier than it have become trendy). So of the 3 dishes, I have become a fan of Kaddo.

I like to feature the lamb for a few more taste and protein boost.

Kaddo Bourani

For the pumpkin:

  • Four cups of cubed and peeled pumpkin
  • 2 tbl of olive oil
  • 1 tsp cinnamon
  • 1/four cup of coconut sugar (you may use white sugar however I choose coconut sugar due to the fact its low glycemic index. Some recipes additionally name for greater sugar – plenty greater – however in case you get a very good pumpkin just like the amber cup pictured on this post, you won’t want the more calories).

For the yogurt sauce:

  • 1 cup cashews soaked for an hour
  • 2-three garlic cloves, minced
  • 1 tsp lemon juice
  • 1 tsp dried mint
  • half of tsp salt
  • For the beef sauce:
  • 1/four cup olive oil or ghee
  • 1 massive onion, finely diced
  • 1 pound grass-fed floor lamb (you may use floor red meat however lamb is traditional)
  • 1 massive tomato, seeded and finely chopped
  • 2 massive garlic cloves, minced
  • 1 1/four tsp floor coriander
  • 1 half of tsp salt
  • 1 tsp freshly floor pepper
  • half of tsp floor turmeric

Instructions:

  • Preheat oven to 300 degrees.
  • Wash the outdoor of the pumpkin. Cut in half. Scrape out the stringy stuff and seeds at the inside.
  • Cut halves into three″-four″ portions or so.
  • Peel the pumpkin portions.
  • Place pumpkin portions in a massive bowl. Drizzle with the oil after which sprinkle with sugar and cinnamon. Mix till all portions are coated.
  • Place the pumpkin portions in a pan massive sufficient to preserve the portions in a unmarried layer. I line the pan with parchment paper to make for simpler smooth up.
  • Cover the pan with aluminum foil. Bake for two half of hours, then baste the portions with the pan juices, cowl them up again, and bake for every other forty five minutes.
  • The pumpkin portions ought to be darkish orange and translucent.

Make the yogurt sauce:

  • Drain cashews and mix in a excessive velocity blender with lemon juice and a sprint of sea salt till smooth.
  • Add garlic and mint, pulse to mix.
  • Cover and refrigerate till equipped to serve.

Make the beef sauce:

  • Brown the onions withinside the oil in a heavy-bottomed saucepan.
  • Add the beef and prepare dinner dinner over medium-excessive heat, stirring, till it’s far damaged up into small portions and the pinkness is sort of totally gone.
  • Add all different ingredients (besides molasses) and prepare dinner dinner, convey to a boil.
  • Lower the warmth and allow simmer, covered, for approximately 15 minutes.
  • Uncover, upload molasses and allow reduced.
  • Add 2 tablespoon of yogurt sauce and blend thoroughly.

Serve:

Hot pumpkin, pinnacle with yogurt sauce then warm meat sauce.

Basics of Cooking – Tips and Tricks to Start

Cooking tips and tricks is not only about the final product or the ingredients. It is the entire process of preparation of that soulful food and the experience of joy it brings with it. Being a woman, I always remember that the way to my man’s heart is through his stomach! Let’s look at few cooking tips that can prove useful for a great cooking!

It is important that your kitchen is well organized. Make sure every utensil and cleaning aides are placed back where they were taken from. This reduces the time taken to look for things and avoids frustration. Also, spices and ingredients that are used regularly should be kept in stock to prevent last minute hurry. Multitasking is also an important part of today’s cooking. So, while you are thickening the sauce, you can prepare a salad. Also, frozen food like frozen chicken, vegetables, peeled ginger-garlic etc. can also be useful.

Having a set of good quality knives is necessary for easy cooking. It saves a lot of time and also helps in providing a good appearance to the dish. Invest in good quality utensils too, as they make a huge difference to the quality of dish produced. eg: using a high-quality non-stick pan can reduce the amount of oil used, which will increase the health value of the dish directly.

Learn more about how to select the best ingredients to ensure they are fresh and of good quality. Facts like fish shouldn’t smell fishy and if an egg floats in water, it is bad. It is also good to know about the benefits of the ingredients used. Dairy products like butter, cheese, condensed milk should be preserved at a stable low temperature and should not be stored for very long periods of time. In case of any packed or canned ingredient, it is critical to check the expiry date of the product.

Lastly, if you enjoy the aromas and feel of a dish coming together as your creation, it will show in the final product!

A Beginner’s Guide to Preparing and Cooking Lobster

Cooking lobster is a task not destined for the faint of heart. Unfortunately, the easiest and most flavorful way to cook lobster is by cooking it while it is alive. This may sound barbaric to some, but at the end of the day the only way to achieve the perfect tasting, succulent lobster is to cook it from fresh. Beginning the cooking process while the lobster is alive is as fresh as one can get! If you think you’ve got what it takes to cook a lobster yourself, then whip out your apron and get ready because we’re going to delve into a step by step guide for cooking lobster.

Choosing the Lobster

The truth is that there is no great secret to choosing a live lobster. It all boils down to one’s preferences. Factors such as a lobster’s gender, age, and shell type are the most influential things to consider when choosing the lobster as they can have quite an impact on the overall flavor. Female lobsters usually have a wider tail than males which is where most of the meat is found. This is why many people prefer them. The best way to tell the gender is to lift the tail and inspect the “swimmerets”. On a male, the swimmerets are hard, while a females will be softer and slightly hairy.

When it comes to determining how old a lobster is, the only way researchers can think to do so is to go by the lobster’s size. –And even this practice is merely a theory, as researchers simply can’t think of any other reliable method to determine the lobster’s age. The best method is to hunt for the smaller—or younger—ones. The younger the lobster, the more tender the meat will be!

Lobsters’ shells come in two varieties: hard and soft. The type of shell a lobster has really doesn’t have any bearing on the quality of the meat. Hard-shelled lobsters don’t require delicate handling during shipping, but a hard shell can make the cooking process take a little longer. Soft-shelled lobsters are said to have sweeter meat and cook very easily, although they do risk a higher chance of cracking if they are handled too roughly.

Preparing the Lobster

Lobsters should be stored in the refrigerator or cool place (below 40 degrees F) until it is time to cook them. The lobster should also be eaten within 24 hours from the time of purchase for maximum freshness. At this point, you’ll probably be eyeing the rubber bands around the lobster’s claws, wondering if you should remove them or not. While it is perfectly okay to cook the lobster with the rubber bands on, it can influence a bit of a rubbery taste in the meat. If you are feeling brave, go ahead and snip the rubber bands as quickly as possible before cooking the lobster.

Cooking the Lobster

Most people agree that steaming is the best way to go about cooking lobster because it retains the most flavors and juices of the meat. Boiling is a super-easy method, but the water can easily breech the shell and cause a loss of flavor. Baking has the opposite effect where the meat can easily become dried out and rubbery.

To steam the lobster, you will need a large, deep pot filled with about an inch of water. Sprinkle a little bit of salt in the bottom and bring the water to a boil. Once you have a rolling boil going, you can snip the rubber bands from the lobster’s claws (if you decide to), then place the lobster head-first directly into the pot. Cover with a lid immediately. The cooking time varies depending on the weight of the lobster. A lobster weighing between 1 and 1 ¼ pounds should cook for 10 – 12 minutes, 1 ¼ to 2 lbs should cook for 12 – 18 minutes, 2 – 3 pounds should cook for 18 – 25 minutes, and 6 – 7 pounds should cook for 40 – 60 minutes. After removing the lid, you should see a nice bright red lobster waiting to be served!

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