Beef Tagine with Butternut Squash Recipe

The Hummus Recipes Kitchen (The Home of Middle Eastern Food Recipes) invites you to try Beef Tagine with Butternut Squash Recipe.  Enjoy the good taste of Middle Eastern Food and learn how to make Beef Tagine with Butternut Squash.

ake your basic beef stew to the next level by making this simple, fragrant beef tagine featuring butternut squash.

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

Ingredients

2 teaspoons paprika
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon crushed red pepper
1/4 teaspoon freshly ground black pepper
1 (1-pound) beef shoulder roast or petite tender roast, trimmed and cut into 1-inch cubes
1 tablespoon olive oil
4 shallots, quartered
4 garlic cloves, chopped
1/2 cup fat-free, lower-sodium chicken broth
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
3 cups (1-inch) cubed peeled butternut squash (about 1 pound)
1/4 cup chopped fresh cilantro

Preparation

1. Combine first 6 ingredients in a medium bowl. Add beef; toss well to coat.

2. Heat oil in a Dutch oven over medium-high heat. Add beef and shallots; cook 4 minutes or until browned, stirring occasionally. Add garlic; cook 1 minute, stirring frequently. Stir in broth and tomatoes; bring to a boil. Cook 5 minutes. Add squash; cover, reduce heat, and simmer 15 minutes or until squash is tender. Sprinkle with cilantro.

Nutritional Information
 
Amount per serving
Calories: 283
Fat: 9.5g
Saturated fat: 2g
Monounsaturated fat: 4.8g
Polyunsaturated fat: 0.5g
Protein: 25.6g
Carbohydrate: 25.7g
Fiber: 4.8g
Cholesterol: 67mg
Iron: 4.6mg
Sodium: 617mg
Calcium: 103mg

Deb Wise, Cooking Light
JANUARY 2011
 
More from the Hummus Recipes Kitchen:

Lamb Tagine with Cinnamon, Saffron, and Dried Fruit Recipe
Za'atar-Crusted Chicken Schnitzel Recipe
Spicy Kofte Recipe 
Lamb Chops with Tahini Sauce Recipe
Middle Eastern Carrot Salad Recipe
Swiss Chard with Chickpeas and Couscous Recipe 

Save and share Beef Tagine with Butternut Squash Recipe

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

Pita Salad with Cucumber, Fennel, and Chicken Recipe

The Hummus Recipes Kitchen (The Home of Middle Eastern Food Recipes) invites you to try Pita Salad with Cucumber, Fennel, and Chicken Recipe.  Enjoy the good taste of Middle Eastern Food and learn how to make Pita Salad with Cucumber, Fennel, and Chicken.
 
Yield: 4 servings (serving size: 1 1/2 cups)
 
Ingredients

2 (6-inch) pitas
2 cups thinly sliced fennel bulb 
1 cup shredded skinless, boneless rotisserie chicken breast 
1/2 cup chopped fresh flat-leaf parsley
1/4 cup vertically sliced red onion
1/2 English cucumber, halved lengthwise and thinly sliced 
1/2 teaspoon salt, divided
1/4 teaspoon black pepper, divided
1/4 cup fresh lemon juice1 tablespoon white wine vinegar
1/2 teaspoon chopped fresh oregano
3 tablespoons extra-virgin olive oil
 
Preparation
 
1. Preheat oven to 350°.
 
2. Arrange pitas on a baking sheet. Bake at 350° for 12 minutes or until toasted; cool 1 minute. Tear into bite-sized pieces. Combine pita pieces, fennel, and next 4 ingredients (through cucumber). Sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper.
 
3. Combine juice, vinegar, oregano, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper. Gradually add oil, stirring with a whisk. Drizzle dressing over pita mixture; toss to coat. Serve immediately.  

Lia Huber, Cooking Light
APRIL 2010

More from the Hummus Recipes Kitchen:

Couscous Salad with Chicken and Chopped Vegetables Recipe
Grilled Chicken on Greens with Creamy Harissa Dressing Recipe
Lamb Tagine with Cinnamon, Saffron, and Dried Fruit Recipe 
Za'atar-Crusted Chicken Schnitzel Recipe  
Spicy Kofte Recipe   
Lamb Chops with Tahini Sauce Recipe

Save and share Pita Salad with Cucumber, Fennel, and Chicken Recipe

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

Couscous Salad with Chicken and Chopped Vegetables Recipe

The Hummus Recipes Kitchen (The Home of Middle Eastern Food Recipes) invites you to try Couscous Salad with Chicken and Chopped Vegetables Recipe.  Enjoy the good taste of Middle Eastern Food and learn how to make Couscous Salad with Chicken and Chopped Vegetables.

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 from the Hummus Recipes Kitchen:

Grilled Chicken on Greens with Creamy Harissa Dressing Recipe
Lamb Tagine with Cinnamon, Saffron, and Dried Fruit Recipe
Za'atar-Crusted Chicken Schnitzel Recipe 
Spicy Kofte Recipe  
Lamb Chops with Tahini Sauce Recipe
Middle Eastern Carrot Salad Recipe 


Save and share Couscous Salad with Chicken and Chopped Vegetables Recipe

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

Grilled Chicken on Greens with Creamy Harissa Dressing Recipe

 
The Hummus Recipes Kitchen (The Home of Middle Eastern Food Recipes) invites you to try Grilled Chicken on Greens with Creamy Harissa Dressing Recipe.  Enjoy the good taste of Middle Eastern Food 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 from the Hummus Recipes Kitchen:

Lamb Tagine with Cinnamon, Saffron, and Dried Fruit Recipe
Za'atar-Crusted Chicken Schnitzel Recipe
Spicy Kofte Recipe 
Lamb Chops with Tahini Sauce Recipe
Middle Eastern Carrot Salad Recipe
Swiss Chard with Chickpeas and Couscous Recipe 

Save and share Grilled Chicken on Greens with Creamy Harissa Dressing Recipe

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

Lamb Tagine with Cinnamon, Saffron, and Dried Fruit Recipe

The Hummus Recipes Kitchen (The Home of Middle Eastern Food Recipes) invites you to try Lamb Tagine with Cinnamon, Saffron, and Dried Fruit recipe.  Enjoy the good taste of Middle Eastern Food and learn how to make Lamb Tagine with Cinnamon, Saffron, and Dried Fruit.

Warm cinnamon and saffron combine with coriander and cumin to lend complex flavor to this Moroccan-style lamb tagine. This festive dish is served over couscous to soak up the delicious gravy.

Yield: 6 servings (serving size: about 1 cup tagine and 3/4 cup couscous)

Ingredients

1/4 cup diced seeded Anaheim chile
1 teaspoon cumin seeds, toasted
1 teaspoon coriander seeds, toasted
1 teaspoon grated peeled fresh ginger
1/2 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon freshly ground black peppercorns
2 garlic cloves, minced
Cooking spray
1 (1 1/2-pound) boneless leg of lamb, trimmed and cubed
3 cups chopped onion
1/2 cup tomato purée
2 1/2 cups water
2 3/4 cups green bell pepper, cut into 1-inch-thick strips
2 cups cubed butternut squash
1 cup cubed carrot
1/4 teaspoon saffron threads
1 (3-inch) cinnamon stick
2/3 cup dried apricots, cut into 1/4-inch strips
4 1/2 cups cooked couscous
1/4 cup minced fresh cilantro

Preparation

Preheat oven to 325°.

Combine first 8 ingredients.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add lamb; cook 8 minutes on all sides or until browned. Remove lamb from pan. Add onion to pan; cook 5 minutes or until tender, stirring frequently. Stir in half of chile mixture and tomato purée; cook 3 minutes, stirring occasionally. Stir in lamb and water; bring to a boil. Reduce heat; simmer 5 minutes.

Wrap handle of skillet with foil, and bake, covered, at 325° for 1 hour. Stir in bell pepper, squash, carrot, saffron, and cinnamon. Cover and bake an additional 40 minutes. Stir in remaining chile mixture and apricots. Cover and bake an additional 15 minutes. Remove cinnamon stick; serve over couscous. Sprinkle with cilantro.

Note:

Adding the spice paste in two stages gives depth and brightens the flavor. Leaving the cinnamon whole keeps its influence subtle. Moroccan tagines tend to be warmly and sweetly spiced rather than hot.

Nutritional Information
 
Amount per serving
Calories: 420
Calories from fat: 13%
Fat: 5.9g
Saturated fat: 1.9g
Monounsaturated fat: 2.2g
Polyunsaturated fat: 0.8g
Protein: 31.4g
Carbohydrate: 61g
Fiber: 8.3g
Cholesterol: 73mg
Iron: 4.9mg
Sodium: 372mg
Calcium: 91mg

Cooking Light
DECEMBER 2003   

More from the Hummus Recipes Kitchen:

Za'atar-Crusted Chicken Schnitzel Recipe
Spicy Kofte Recipe
Lamb Chops with Tahini Sauce Recipe
Middle Eastern Carrot Salad Recipe 
Swiss Chard with Chickpeas and Couscous Recipe 
Crudités with White Bean Hummus Recipe 
 
Save and share Lamb Tagine with Cinnamon, Saffron, and Dried Fruit Recipe

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

Za'atar-Crusted Chicken Schnitzel Recipe

The Hummus Recipes Kitchen (The Home of Middle Eastern Food Recipes) invites you to try Za'atar-Crusted Chicken Schnitzel recipe.  Enjoy the good taste of Middle Eastern Food and learn how to make Za'atar-Crusted Chicken Schnitzel. 

Yield: 8 servings (serving size: 1 chicken breast half and 1 lemon wedge)

Ingredients

1 1/2 cups panko (Japanese breadcrumbs)
1/4 cup za'atar
1 tablespoon toasted sesame seeds
1 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
2 large eggs
1 large egg white
8 (6-ounce) skinless, boneless chicken breasts
2 tablespoons olive oil, divided
Cooking spray
1 lemon, cut into 8 wedges (optional)

Preparation

1. Preheat oven to 400°.

2. Combine panko, za'atar, sesame seeds, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a shallow dish. Place eggs and egg white in another shallow dish; lightly beat with a fork. Sprinkle chicken with remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Dredge 4 breast halves in panko mixture, then egg mixture. Dredge again in panko mixture.

3. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add 4 coated chicken breast halves to pan. Cook 3 minutes on each side or until lightly browned, turning carefully with a spatula. Place on a baking sheet coated with cooking spray. Repeat procedure with remaining chicken, panko mixture, egg mixture, and oil.

4. Bake at 400° for 10 minutes or until done. Serve with lemon wedges, if desired.

Nutritional Information

Amount per serving
Calories: 286
Calories from fat: 30%
Fat: 9.5g
Saturated fat: 2g
Monounsaturated fat: 4.5g
Polyunsaturated fat: 1.6g
Protein: 38.2g
Carbohydrate: 9.5g
Fiber: 1.5g
Cholesterol: 147mg
Iron: 2.6mg
Sodium: 434mg
Calcium: 47mg

Joan Nathan, Cooking Light
DECEMBER 2008 

More from the Hummus Recipes Kitchen:

Spicy Kofte Recipe
Lamb Chops with Tahini Sauce Recipe
Middle Eastern Carrot Salad Recipe 
Swiss Chard with Chickpeas and Couscous Recipe 
Crudités with White Bean Hummus Recipe 
Spiced Beef Pockets Recipe   
 
Save and share Za'atar-Crusted Chicken Schnitzel Recipe

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

Spicy Kofte Recipe - How to make Spicy Kofte

Spicy Kofte Recipe
Photo: Karry Hosford

The Hummus Recipes Kitchen (The Home of Middle Eastern Food Recipes) invites you to try Spicy Kofte recipe.  Enjoy the good taste of Middle Eastern Food and learn how to make Spicy Kofte. 

This meat on a skewer is a specialty of the Mediterranean coast of Turkey. Processing the lamb together with all the ingredients and refrigerating allows the flavors to mingle. Though traditionally cooked over an open fire, the skewers can also be cooked in a 450° oven. Serve with pita bread.

Ingredients

1 pound leg of lamb, trimmed and cut into 1-inch cubes
3/4 cup chopped fresh parsley
1/2 cup chopped onion
1/2 cup chopped fresh mint
1 teaspoon salt
2 teaspoons fresh mint
1/2 teaspoon chili powder
1/2 teaspoon freshly ground black pepper
3 garlic cloves
2 (2-ounce) slices whole wheat nut bread (such as Arnold Health Nut)
Cooking spray

Preparation

1. Place all ingredients except cooking spray in a food processor; process until smooth. Cover and refrigerate 2 hours.
2. Prepare grill.
3. Divide meat mixture into 6 equal portions. Roll each portion into a 6-inch rope. Insert an 8-inch skewer through center of each rope.
4. Place kebabs on grill rack coated with cooking spray; grill 4 minutes on each side or until done.

Nutritional Information

Amount per serving
Calories: 180
Calories from fat: 28%
Fat: 5.6g
Saturated fat: 1.8g
Monounsaturated fat: 2.2g
Polyunsaturated fat: 0.7g
Protein: 18.6g
Carbohydrate: 14.1g
Fiber: 2.6g
Cholesterol: 50mg
Iron: 3.6mg
Sodium: 565mg
Calcium: 57mg

Viviana Carballo, Cooking Light
APRIL 2002  

More from the Hummus Recipes Kitchen:

Lamb Chops with Tahini Sauce Recipe
Middle Eastern Carrot Salad Recipe
Swiss Chard with Chickpeas and Couscous Recipe 
Crudités with White Bean Hummus Recipe 
Spiced Beef Pockets Recipe   
Ground Lamb and Hummus Pita "Pizzas" Recipe 
 
Save and share Spicy Kofte Recipe

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

Lamb Chops with Tahini Sauce Recipe - How to Make Lamb Chops with Tahini Sauce

The Hummus Recipes Kitchen (The Home of Middle Eastern Food Recipes) invites you to try Lamb Chops with Tahini Sauce  recipe.  Enjoy the good taste of Middle Eastern Food and learn how to make Lamb Chops with Tahini Sauce. 

Yield: 4 Servings

Cost per Serving: $1.76 

Ingredients:

TAHINI SAUCE:
1/4 cup jarred sesame tahini, well stirred
3 tablespoons fresh lemon juice
1 clove garlic, pressed or very finely chopped
1/4 teaspoon ground cumin
Salt

LAMB:
4 shoulder blade lamb chops
1 tablespoon vegetable oil

Preparation

Make tahini sauce: Whisk together tahini, 1/4 cup water, lemon juice, garlic, cumin and 1/2 tsp. salt.

Make lamb: Sprinkle chops on both sides with salt. Warm vegetable oil in large skillet over medium-high heat. Add chops and sauté until browned on both sides, about 10 to 15 minutes total for medium-rare. Drizzle chops with tahini sauce and serve.

Nutritional Information
 
Amount per serving Calories: 307
Fat: 21g
Saturated fat: 4g
Protein: 26g
Carbohydrate: 3g
Fiber: 1g
Cholesterol: 76mg
Sodium: 421mg 

All You
OCTOBER 2008
 
More from the Hummus Recipes Kitchen:

Middle Eastern Carrot Salad Recipe
Swiss Chard with Chickpeas and Couscous Recipe
Crudités with White Bean Hummus Recipe
Spiced Beef Pockets Recipe  
Ground Lamb and Hummus Pita "Pizzas" Recipe  
Hummus-and-Rice Fritters with Mediterranean Salad Recipe
 
Save and share Lamb Chops with Tahini Sauce Recipe

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