Just made this for a quick summer lunch -- very tasty and you can put it together from things in your pantry while the pasta is boiling. Serves 2.
1/4 lb of pasta -- I used ziti
1/4 cup of olive oil
2 cloves of garlic, minced
1 tblsp lemon juice
1 can tuna, drained
2 tblsp capers
1/4 tsp hot red pepper flakes
1/4 c fresh Italian parsley, chopped
parmesan cheese to taste
salt and pepper to taste
While pasta is cooking, mix other ingredients except salt pepper and cheese in a bowl. when pasta is done, mix with tuna mixture. add salt, pepper, and cheese to taste. that's it!
Tuesday, August 30, 2011
Thursday, August 11, 2011
Tahira's keema
This recipe is from Tahira Sami, a gifted chef who makes mouth-watering Pakistani food every Friday night at The Pelican in downtown Lake Worth, FL (or breakfast any day). It can be made with ground chicken or lamb - she says she adds a bit of water and more chilis when she makes it with lamb. At The Pelican, she serves it in an omelette with a little crumbled feta, served with naan. It's even better the second day.
4-5 plum tomatoes, chopped
1 tblsp ginger
1 tblsp garlic
2 tblsp vegetable oil
1 medium onion, chopped
2 tsp cayenne
1 1/2 tsp salt
1/2 tsp roasted cumin powder
2 tblsp ground coriander
1/2 tsp garam masala
1/2 tsp turmeric
8-10 whole dried red chilis
2 lb ground chicken breast (or lamb)
Purée tomato,garlic, and ginger together in a blender and reserve. Sauté onion in the oil gently until golden. Add all the spices and cook gently for a minute or two. Add the tomato purée and the chilis and sauté gently for about 5 minutes, until the juices come up on top a little. Add the ground chicken and sauté until cooked.
Note: Tahira's recipe calls for adding the meat raw -- I'm sure this is fine with chicken breast, which is quite lean, but I tried this with the lamb and it was a little greasy. I would try browning the lamb first and pouring off some of the fat before adding it to the puree-spice mixture. Or add it raw and wait until the next day to eat it, skimming first) I served with sauteed zucchini -- eggplant would also be good.
4-5 plum tomatoes, chopped
1 tblsp ginger
1 tblsp garlic
2 tblsp vegetable oil
1 medium onion, chopped
2 tsp cayenne
1 1/2 tsp salt
1/2 tsp roasted cumin powder
2 tblsp ground coriander
1/2 tsp garam masala
1/2 tsp turmeric
8-10 whole dried red chilis
2 lb ground chicken breast (or lamb)
Purée tomato,garlic, and ginger together in a blender and reserve. Sauté onion in the oil gently until golden. Add all the spices and cook gently for a minute or two. Add the tomato purée and the chilis and sauté gently for about 5 minutes, until the juices come up on top a little. Add the ground chicken and sauté until cooked.
Note: Tahira's recipe calls for adding the meat raw -- I'm sure this is fine with chicken breast, which is quite lean, but I tried this with the lamb and it was a little greasy. I would try browning the lamb first and pouring off some of the fat before adding it to the puree-spice mixture. Or add it raw and wait until the next day to eat it, skimming first) I served with sauteed zucchini -- eggplant would also be good.
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