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Couscous Prepared with Cardamom

2 Cups, Israel Style Couscous

2 Cups, Chicken Broth

1 Cup, Lamb Broth, From the Slow Cooker Lamb Recipe

1 Teaspoon, Shallot, Finest Chop

1 Teaspoon, Ginger, Finest Chop

1 1/2 Teaspoon, Garlic, Finest Chop

1/8 Cup, Dried Mango, Fine Chop

1 to 2 Teaspoon, Cardamom

Dash, Nutmeg

Salt & Pepper to Taste

Couple Glugs, Olive Oil

Heat the Olive Oil in a medium heavy kettle with a lid, for later use

Sauté the Shallot, Ginger & Garlic for about 3 or 4 minutes.

Add the Dry Couscous, mix around and continue cooking until Couscous is delightfully brown

Add

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Apple with Cardamom & Butter

3 Large Apples

2 Tbs Butter

2 Tbs Olive Oil

1 Medium Lemon, Juice & Zest

1/4 Teaspoon Cardamom

1/4 Tsp Cinnamon

Salt, Dash of

1 Tsp Brown Sugar

1/4 Cup Fine Bread Crumbs

 

Cut the Apples in quarters, remove seeds and core. Slice each piece length wise into 3 slices. Put Apple along with the Lemon Zest & Juice into a large Mix Bowl, mix well.

Shake well in a Zip Bag the Bread Crumbs, Salt, Cinnamon, Cardamom and Sugar. Add the Apple/ Lemon Zest and shake to coat all Apple pieces.

 

In large heavy skillet

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