Recipes Included On This Page Lamb and Pumpkin Couscous with Hoshaf - Moroccan Lamb with Lentils and Tomatoes Land O Lakes Cranberry Cornmeal Cookies Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Lamb and Pumpkin Couscous with Hoshaf - Moroccan Recipe By : Culinary Institute of America's "One Dish Meals" Serving Size : 8 Preparation Time :0:00 Categories : Volume 9-12 Dec 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup olive oil -- or as needed 2 cups small-dice yellow onion 3 pounds boneless lamb leg -- trimmed of fat and cut into 1-inch cubes Salt and freshly ground black pepper -- to taste 2 teaspoons ground ginger 1 teaspoon ground turmeric 1/2 teaspoon saffron threads -- lightly crushed 8 cups chicken broth -- or more as needed 3 cups cooked chickpeas -- or canned chickpeas, drained 2 cups large-dice pumpkin -- or Hubbard squash 1 cup large-dice carrots 1 cup large-dice purple-top turnips or fingerling potatoes 2 cups couscous Hoshaf to taste -- (recipe included) Hoshaf recipe 24 medium dried apricots -- (about a 6-ounce package), coarsely chopped 6 cups water 3/4 cup sugar 1/2 cup chopped fresh cilantro Heat the oil in the bottom of a Dutch oven over high heat until it shimmers. Add the onion and sauté, stirring frequently, until tender and translucent, about 5 minutes. Generously season the lamb with salt and pepper and add it to the onion. Continue to sauté, stirring frequently, until the lamb and the onions are browned, about 10 minutes. Add the ginger, turmeric and saffron and continue to saute until they have a toasted aroma, about 1 minute. Add enough broth to cover the lamb. Bring the liquid to a simmer, then reduce heat to low and cover the Dutch oven. Simmer over low heat, stirring from time to time, until the lamb is nearly tender, about 45 minutes to 1 hour. Adjust seasonings to taste with salt and pepper. Add the chickpeas, pumpkin, carrots and turnips or potatoes and continue simmering until the lamb and vegetables are very tender, about 30 to 45 minutes. In a separate saucepan, prepare couscous according to package directions. Before serving, season with salt and pepper, if necessary. Serve the stew over couscous in heated plates, topped with Hoshaf and chopped cilantro. Makes 8 servings Author : Culinary Institute of America's "One Dish Meals"( Lebhar- Friedman Books, $35). Source : Detroit Free Press, October 18, 2006 Formatted by Chupa Babi in MC: 10.18.06 Hoshaf recipe 24 medium dried apricots (about a 6-ounce package), coarsely chopped 6 cups water 3/4 cup sugar Soak the apricots in the water overnight. The next day, transfer the apricots and their soaking liquid to a saucepan and bring to a boil. Reduce heat to medium-low and simmer 30 minutes. Add the sugar, stirring slowly until dissolved, then return to a simmer. Cook until reduced by half, about 30 minutes. Remove from the heat and cool. Recipe from the Culinary Institute of America's "One Dish Meals" (Lebhar-Friedman Books, $35). Start to finish 1 hour, plus overnight soaking. Contributed to the FareShare Gazette by Chupa; 27 December 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1365 Calories; 12g Fat (7.2% calories from fat); 30g Protein; 311g Carbohydrate; 39g Dietary Fiber; 0mg Cholesterol; 817mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1 Lean Meat; 16 Fruit; 1 1/2 Fat; 1 1/2 Other Carbohydrates. * Exported from MasterCook * Lamb with Lentils and Tomatoes Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 9-12 Dec 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 tablespoons corn oil 1 bay leaf 2 cloves 4 black peppercorns 1 medium onion -- sliced 1 pound lean lamb -- boned and cubed 1/4 teaspoon turmeric 1 1/2 teaspoons chili powder 1 teaspoon crushed coriander seeds 1 inch cinnamon stick 1 teaspoon garlic pulp 1 1/2 teaspoons salt 6 1/4 cups water 1/3 cup chana dhal -- (yellow lentils) 2 medium tomatoes -- quartered 2 fresh green chilies -- chopped 1 tablespoon fresh coriander leaves -- chopped (cilantro) Heat the oil in a deep round-bottom skillet or karahi. Lower the heat slightly and add the bay leaf, cloves, peppercorns and onions. Fry for about 5 minutes, or until the onions are golden brown. Add the cubed lamb, turmeric, chili powder, coriander seeds, cinnamon stick, garlic and most of the salt; stir-fry for about 5 minutes. Pour in 3 3/4 cups water and cover the pan with a lid or foil, making sure the foil does not come in contact with the food. Simmer over low heat for about 35 to 40 minutes, or until the water has evaporated and the lamb is tender. Put the lentils in the saucepan with 2 1/2 cups water and boil for about 12-15 minutes, or until the water has almost evaporated and the lentils are soft enough to be easily mashed. If the lentils are too thick, add up to 2/3 cup water to loosen them. Add the cooked lentils to the lamb and mix together well. Add the tomatoes, chilies and cilantro and serve. NOTES : Boned and cubed chicken can be used in place of the lamb. At step 3 reduce the amount of water to 1 1/4 cups and cook uncovered, stirring occasionally, for 10-15 minutes or until the water has evaporated and the chicken is cooked through. Contributed to the FareShare Gazette by Jennie in response to a request; 30 December 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Land O Lakes Cranberry Cornmeal Cookies Recipe By : Land O' Lakes Serving Size : 84 Preparation Time :0:00 Categories : Volume 9-12 Dec 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups sugar 1 1/2 cups LAND O LAKES(r) butter -- softened 2 eggs 2 tablespoons light corn syrup 2 teaspoons vanilla 3 cups all-purpose flour 1 cup cornmeal 2 teaspoons baking powder 1/2 teaspoon salt 1 1/2 cups sweetened dried cranberries -- chopped Heat oven to 350F. Combine sugar and butter in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs, corn syrup and vanilla; continue beating until well mixed. Add flour, cornmeal, baking powder and salt; reduce speed to low. Beat until well mixed. Stir in dried cranberries by hand. Shape rounded teaspoonfuls of dough into balls; roll in sugar. Place 1 inch apart onto ungreased cookie sheets; flatten slightly with hand. Bake for 9 to 13 minutes or until edges are lightly browned. Yields 7 dozen cookies Preparation time: 1 hour 20 minutes Baking time: 9 minutes Source : Land O' Lakes. Formatted by Chupa Babi in MC: 12.16.06 Dried cranberries and cornmeal are the special ingredients in these soft butter cookies. Contributed to the FareShare Gazette by Chupa in response to a request; 22 December 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 40 Calories; trace Fat (4.3% calories from fat); 1g Protein; 9g Carbohydrate; trace Dietary Fiber; 5mg Cholesterol; 27mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fat; 1/2 Other Carbohydrates.

Disclaimer: The operators of the FareShare Website are not responsible for the content or practice of any website to which we link for your convenience.