Recipes

  • May 04, 2020

    Stuffed Small Vegetables

    By Joan Ballweg

    INGREDIENTS

    Stuffing
    ¼ cup rice
    1¼ lb. ground beef
    1 onion, chopped
    6¼ Tbsp. chopped parsley
    6½ Tbsp. Swiss cheese, grated
    ½ tsp. salt
    1 tsp. Harissa Paste

    Tomato Sauce
    5 medium tomatoes, washed, peeled, deseeded, pureed
    2 cloves garlic, crushed
    7 Tbsp. olive oil
    Salt and pepper to taste
    ½ cup water

    Vegetables
    4 small zucchini, cut lengthwise, scooped out
    4 tomatoes, scooped out (cut off top first or cut in half)
    4 medium potatoes, peeled, scooped out (cut off top first or cut in half)
    4 small mild chilies such as Anaheim or Poblano, deseeded, scooped out (cut off top first or cut in half)
    2 small eggplants, scooped out (cut off top first or cut in half)

    INSTRUCTIONS

    1.To start the stuffing, boil rice for about 10 minutes

    2.Mix ground beef, onion, parsley, cheese, and rice in a bowl.

    3.Add salt and Harissa Paste, and mix well.

    4.Allow to stand for 10 minutes.

    5.To start the tomato sauce, brown tomatoes and garlic in olive oil.

    6.Add salt and pepper to taste.

    7. Add ½ cup of water and cook for about 15 minutes.

    8.Preheat oven to 350°F.

    9.Fill prepared zucchini, potatoes, tomatoes, chilies, and eggplant with stuffing.

    10.Place stuffed vegetables on a baking dish.

    11.Pour tomato sauce over the top.

    12. Bake until stuffing is cooked, about 20 minutes.

    13.Arrange vegetable parcels on a serving dish.

  • May 04, 2020

    T’Bikhas with Squash

    By Joan Ballweg

    INGREDIENTS

    2 onions, peeled, cut into thin slices
    ⅔ cup olive oil
    ½ cup garbanzo beans (chickpeas), drained
    1 Tbsp. tomato paste
    Salt and pepper to taste
    1 Tbsp. Harissa Paste
    1 tsp. paprika
    1¼ lb. butternut squash, peeled, cut into large cubes
    2 tomatoes, peeled, cut into large cubes
    1 small chili (Serrano, Jalapeno, or Cayenne), cut into small pieces
    5 oz. fava beans
    2 cloves garlic, crushed

    INSTRUCTIONS

    1.Sauté onions in olive oil.

    2.Add garbanzo beans and tomato paste, and mix well

    3.Add salt and pepper to taste.

    4.Add Harissa Paste and paprika.

    5.Cover with water and cook, about 25 minutes

    6.Stir squash, tomatoes, and chili into the saucepan. Cook 20 minutes.

    7.Add garlic and cook 5 minutes.

    8.Pour t’bikhas into a deep dish

  • May 04, 2020

    Chakchouka

    By Joan Ballweg

    INGREDIENTS

    2 Tbsp. olive oil
    2 green, red, or yellow bell peppers, deseeded, sliced
    2 onions, sliced
    4 merguez sausages, sliced
    4 large tomatoes, peeled and quartered
    Salt and pepper to taste
    1 tsp. Harissa Paste

    INSTRUCTIONS

    1.Heat oil in a pan.

    2.Add peppers and onions and sauté until nearly soft.

    3.Add sausages and cook 3 minutes.

    4.Stir in tomatoes.

    5.Season with Harissa Paste, salt, and pepper to taste.

    6.Cook slowly until the vegetables have blended, 8-10 minutes.

    Serve in bowls.

  • May 04, 2020

    Hong Kong Flank Steak

    By Joan Ballweg

    INGREDIENTS

    Marinade
    ¼ cup soy sauce
    ¼ cup dry sherry
    1 Tbsp. fresh ginger, minced
    1 Tbsp. garlic, finely minced
    1 Tbsp. Chili Pepper Oil
    1 Tbsp. honey
    1 Tbsp. rice vinegar
    Salt and pepper to taste

    1 2-lb. flank steak
    2 Tbsp. fresh flat-leaf parsley, chopped (for garnish)

    INSTRUCTIONS

    1. Combine marinade ingredients in a shallow bowl

    2. Add the flank steak; coat well.

    3.Marinate covered for 8-24 hours in the refrigerator, turning once or twice.

    4. Remove from the refrigerator and from the marinade 30 minutes before grilling. Scrape off all bits of ginger and garlic.

    5. Cook over high heat on a well oiled grill, 3 inches from the heat source, about 4 minutes per side for medium-rare meat.

    6.Remove to a cutting board and let rest for 10 minutes.

    7.Slice thinly on a diagonal, and arrange on a platter.

    8.Garnish with parsley.

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