Spicy Ground Beef and Baharat Seasoning

Spicy Ground Beef and Baharat Seasoning 

Baharat seasoning mix: 
1 teaspoon ground coriander
1 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/2 teaspoon ground cardamom
1/4 teaspoon ground caraway

Spicy ground beef:
1 tablespoon extra-virgin olive oil
1 large sweet onion, minced
3-4 cloves of garlic, minced
1 teaspoon minced ginger
1 1/4-pound ground beef (85/15)
1 can (14.5 oz.) petite dice tomatoes
2 teaspoons Baharat Seasoning (above)
2-3 tablespoons chopped fresh cilantro
2-3 tablespoons chopped fresh mint
6-8 whole Romaine Lettuce leaves
Greek yogurt for serving, if desired

Baharat Seasoning: Mix together the ground coriander, ground cumin, ground cardamom, ground caraway, and turmeric with enough tepid water to make a paste; set aside. Note: Add 1 tablespoon of water at a time to a creamy paste.

Spicy ground beef:

1.     Heat the oil in a heavy frying pan over medium heat, add the onion, garlic, and ginger; sauté until the onion is softened, about 8-10 minutes. Remove the seasoned onions from the pan. Transfer to a bowl. Do not wipe the pan clean.

2.     Add the ground beef to the pan and increase heat to medium-high. Cook the beef, breaking it apart until the meat is cooked through and nicely browned.

3.     Add the canned tomatoes with juice. Cook 5 minutes. Add the seasoned onions. Let simmer about 15 minutes, or until the liquid has evaporated and the tomatoes are well-softened. Stir in the Baharat seasoning and cook 2-3 minutes more.

4.     Turn off the heat; add the chopped cilantro and mint. Serve the spicy meat in lettuce leaves. Top with a dollop Greek yogurt if desired. You can also serve on Pita bread.

Spicy Ground Beef Baharat Seasoning in Lettuce Leaves

Baharat is a Middle Eastern blend of warming spices using spices that you probably already have in your pantry, creating a whole new unique dinner. Depending on the area of the Middle East there can be some variation of the spices. I added Baharat seasoning to browned ground beef and simmered with tomatoes for a simple yet exotic preparation. Once cooked you can place atop of lettuce leaf or pita bread with a dollop of yogurt.

 

 

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Moroccan Meatballs with Poached Eggs

Moroccan Meatballs with Poached eggs 

Grass Fed Beef Meatballs 

Sauce

2-3 tablespoons extra virgin olive oil

1 medium sweet onion, minced

2 garlic cloves, minced

1 (12-ounce) can tomato paste

1 1/2 tablespoon Raz el hanout spice (or mix: cumin/coriander/Turmeric/Paprika equal parts)

Sea salt

red pepper flakes 

3 cans walter (use tomato paste can)

Meatballs:

1 1/2 pounds ground beef (80-85%)

1 cloves garlic, minced

1 small sweet onion, minced

sea salt

1 beat egg

1 tablespoon extra virgin olive oil

1/2 cup breadcrumbs

1 tablespoon Raz el Hanout spice + 1 tablespoon paprika

Red pepper flakes 

2-3 tablespoons fresh Parsley or Cilantro

Topping:

3-4 whole organic eggs 

Organic eggs 

The Sauce: In a large saucepan; add the oil and onion; saute until soft and barely golden.  Add the minced garlic and saute another minute.  Move the onions and garlic to one side of the pan; add the tomato paste and saute with a few drops of olive oil until slightly golden flipping once. Season and add spices.  Mix well and add the cans of water.  Bring to a boil, stir and lower heat to simmer for 5 minutes.

The Meatballs:  In a bowl mix all ingredients well to blend.  When mixed began to form meatballs and place on a platter. In a large skillet or in the oven on a baking sheet,  cook the meatballs until just golden on all sides. When all meatballs have been cooked; transfer to the pan with the sauce. Cook about 15 minutes until the meatballs are done.  Taste for seasoning.  Lastly make a few space (indentations) to add the whole eggs to poach with the meatballs and sauce.  Cover, and cook on simmer until the white is firm, but the yolk is still soft.   When the eggs are done, serve each egg with meatballs and sauce on a serving dish and dip with arabic bread or pita bread.

If you do not have or like to add the eggs, just omit them.  This makes a very satisfying meal.  

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Chickpeas Onions and Soft Dates

 

Chickpeas Onions and Soft Dates 

3 cups cooked chickpeas 

2 tablespoons extra virgin olive oil

2 tablespoons unsalted butter
1 small sweet onion, finely diced
2 tablespoons tomato paste
10 large soft dates, pitted and chopped
1 teaspoon ground cardamom
1 teaspoon ground cumin

1 teaspoon ground coriander
Kosher Salt

Black pepper

Red pepper flakes, optional

1.     If using caned cooked chickpeas, drain only do not rinse and set aside.

2.     Combine all spices in a small bowl.

3.     In a medium skillet over medium heat, heat the oil until it begins to shimmer. Add the onions and sauté for a few minutes, until they have softened and just beginning to turn golden. Move the onions to one side of the pan; add the tomato paste in the center of the pan and stir to flatten the tomato paste.  Allow tomato paste to roast about 2 minutes. Add the spice mixture and let toast for a minute.  Stir the onions, tomato paste, and spices together.

4.     Add the chickpeas, dates, and 1 cup of warm water. Cover and simmer the mixture for 15 minutes, stirring occasionally to combine the flavors. Cook until the dates have softened and the chickpeas are tender.  You can add a splash of warm water if the pan gets dry. Serve warm.

      This is a North African recipe that combines naturally sweet dates with savory chickpeas and onions with fragrant spices used to season this delicious dish.  It can be served as a meal from vegetarians, vegans can exclude the butter, and it can be eaten by all as a side dish.  

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Eggplant-Tomato Salad (Salad Zalouk) Alba’s Way

Salad Zalouk - Eggplant Tomato Salad

1 pound small eggplants, cut in small cubes 

3-4 tablespoons extra virgin olive oil

3-4 large cloves garlic, minced

1 large shallot, minced

2-3 large tomatoes, diced
Pinch red pepper flakes

Sea salt

Freshly ground black pepper

1 tablespoon ground cumin

1 tablespoon ground coriander

1 tablespoon Raz el hanout, optional
Zest 1 large lemon

30-35 pitted green olives

25-30 capers in brine, drained
Juice of 1 lemon

Fresh basil

Boil the egg plant in hot salted water, about 30 minutes on medium-low heat. Strain and cool.

In a large skillet, add the oil, garlic, and shallot. Cook on low heat until golden. When ready, raise the heat to high and add the chopped tomatoes.  Cook until most of the liquid has evaporated. Add the spices, salt, lemon zest, olives, and capers. Cook about a minute.  Add the eggplant; cook on low heat about 5 minutes. Taste for seasoning and adjust if needed. When ready to serve, add the lemon juice and fresh basil, and fold.  

Easy and extremely flavorful….. Salad Zalouk, is a spicy eggplant dish, usually served as an appetizer or side dish with fish or meat. My version is a fusion of Moroccan and Sicilian.  I use the same spices; however I add the olives and capers so it mirrors the caponata.  I also don’t mash the eggplant as in the traditional recipe; I like mine chunky, with some texture. 

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Meatballs and Sausage Ragu Napolitan Style

Browning Italian Sausage

 

Serves 4 to 6 persons

Meatballs and sausage

1 cup Italian breadcrumbs

2 cloves garlic, roughly chopped

1 small red onion, roughly chopped

1 cup grated Parmesan or Pecorino cheese

1 teaspoon kosher salt

Freshly ground black pepper

1 pound (85-15) ground beef

2 tablespoons minced parsley

2 eggs, beaten

5 Italian sausages cut in half

Meatballs and Sausage Ragu

The sauce:

3 tablespoons extra virgin olive oil

½ red onion, finely minced

3 garlic cloves, finely minced

2 slices minced prosciutto

2 (28 ounce each) cans San Marzano crushed tomatoes

Kosher salt

Freshly ground black pepper

In a large thick bottom pan, add the oil and onion on medium-low heat. Cook until the onion is barely golden.  Add the garlic and prosciutto and cook 2-3 minutes. Turn the heat to medium and add the tomatoes, salt and pepper.  Allow to cook until some of the water from crushed tomatoes has reduced, about 5-8 minutes. Cover and simmer on low heat for 15-20 minutes.  At this point the meats can be added.

Making the meatballs:

In the food processor add the garlic, onion, breadcrumbs, cheese, salt, pepper, and parsley; pulse a few times until fine.

Place the ground beef in a large bowl.  Add the breadcrumb mixture and beaten eggs. Mix gently  until the ingredients are well blended. Squeezing the meat mixture too much can result in tough meatballs, so be gentle.

Make a small meatball and test the seasoning and texture by adding a tablespoon of oil in a skillet and cooking it until browned.

Once the test is done, make seasoning adjustments if needed. Use a scooper or tablespoon to create meatballs either 2 inches in diameter or smaller. Whatever the size you choose, be sure to make them all the same size. When all of the meatballs are made, place them in a baking sheet lined with parchment paper and bake in preheated 400F oven until browned. Be sure to turn them once or twice. Or, you can fry them in a large skillet with a tablespoon or two of olive oil. I prefer the skillet. Once all of the meatballs are browned, transfer them to the cooking sauce with the oil. If you prefer a leaner sauce, do not add the oil. The difference by leaving the oil from meatballs is not only that it's traditional, but tastier. 

In a large skillet, cook the sausage on medium heat; add a tablespoon or two of olive oil in skillet if the pan is too dry. Cook until the sausages are browned evenly. When the sausages are browned, transfer then to the sauce with the oil. Stir gently, cover and cook another 25-30 minutes covered.  Wait until the oil rises to the top of the pan. This is an indication that the sauce is ready. Taste for seasoning and adjust as needed. you can skim the oil from the sauce, or not based on how lean you prefer the sauce.

Cook 1 pound of pasta according to package direction.  Drain well, add a little sauce to the drained pasta; mix well so that the pasta will not stick.  Add some pasta to each serving bowl, top with more sauce, 2 meatballs, a sausage, additional grated cheese and freshly chopped basil.  

 

San Marzano Tomatoes

This recipe can be served as one course or two. Serve the pasta topped with sauce, meats, cheese and basil as one course. Or as two split courses by serving the pasta with sauce, cheese and basil as one course, and serving the meats in a warmed bowl as the second course. Whatever way you choose to serve it, it will be eagerly eaten and enjoyed.   Growing up, we served it as two courses so we could stretch out the pleasure of eating it, and also we didn’t have to create  another course.  Served this with a salad or cooked vegetables and you have a delicious three course meal. If you have any leftovers, you can make meatball and sausage sandwiches the next day. Top it with shredded mozzarella and bake it in the oven until the cheese melts. My mouth is watering.. got to go make it again!

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Italian Skillet Potatoes with Onion and Tomatoes

Skillet Potatoes with Onions and Tomatoes

4 tablespoons extra virgin olive oil, divided                                             

1 large red onion, thinly sliced

20 yellow and red grape tomatoes, cut in half, lengthwise

3 cloves garlic, minced

½ teaspoon dried oregano

1 teaspoon kosher salt         

Freshly ground black pepper

Pinch red pepper flakes                    
1 pound mini multi-colored potatoes, sliced 1/4 inch thin
½ bunch fresh Italian parsley, roughly chopped

Heat a large skillet over medium-low heat. Add 2 tablespoons of oil. Add onion; sauté until golden, 10-15 min. Add the tomatoes, garlic, oregano, salt and pepper, and red pepper flakes. Cook about 5 minutes.  Remove tomato onion mixture and set aside in a small bowl.  

Add additional oil to skillet, when hot; add half of potato slices to the same skillet.  Top them with even layer of tomato and onions mixture.  Top with remaining potato slices. Cook potatoes until golden brown, about 15 min. Turn the potatoes over onto a plate larger than the skillet. Flip back on the skillet, pressing down on them with a spatula.

Cook the underside until golden brown and potatoes are tender throughout, about another 15 min. Slide from the pan onto a serving platter. Serve warm, top with fresh parsley.

 

For an unbelievable finish, drizzle some aged balsamic on top, and then wait for your own reaction!!!!

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Kale Salad for Christmas

Kale Salad

1/2 pound fresh Kale (leaves only)
1/3 - 1/2 cup crumbled Feta or goat cheese
1/4 -1/2 cup soft sundried tomatoes
1/4 cup toasted almond slivers
1/4 cup golden raisins
Black pepper to taste
Drizzle blood orange extra virgin olive oil
Drizzle thick aged balsamic vinegar

Directions:
Clean the kale and pat dry. Pull the leaves only of the kale and place on a platter not a bowl. Be sure the leaves are bite size.  Discard or reserve the veins and stalks.

Spread the feta, sundried tomatoes, almonds, and raisins on top of the kale. Grind fresh pepper on top and drizzle with oil and balsamic.  Do not mix.  Use salad spoons to serve.  The idea for not mixing the salad is that each bite is to savor each individual ingredients on its own.

Fresh Kale

This is a great salad to serve for the holidays.  It can be made ahead and it is very healthful and tasty. You can use any toasted nuts you like such as hazelnuts, pistachio, or walnuts.

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Spaghetti with Olives and Shrimp, Sicilian Style

Serves 4

4 tablespoons extra virgin olive oil
1 medium sweet onion, minced
2 garlic cloves, minced
2 tablespoons capers, roughly chopped
1 pound large shrimp, peeled
10 green olives, roughly chopped
10 black olives, roughly chopped
Kosher salt
Freshly ground black pepper
Pinch red pepper flakes
1 cup dry white wine
1 pound spaghetti
Sauce
2-3 tablespoons extra virgin olive oil
3 garlic cloves, minced
Pinch Kosher salt
Pinch sugar
1/2 teaspoon dried oregano
1 (28 ounce) can tomato sauce

Directions:
Add oil to a large frying pan on medium heat.  When hot, add onion, garlic and capers, cook until lightly golden, about 7-9 minutes.

Add the shrimp and olives and cook for 2-3 minutes until the shrimp turns just pink.

Add the wine, salt, pepper, red pepper flakes, and cook on medium-high heat for 3-4 minutes until the wine has reduced.  Remove the pan from the stove and set aside.

In another pan, place the oil and minced garlic and cook on medium-low until the garlic is barely golden.  Add the tomato sauce, salt, sugar, and oregano and let cook about 10 minutes.  Taste for seasoning, and adjust if needed.

Combine the tomato sauce in with he shrimp sauce and cook to warm about 5 minutes.

Meanwhile, boil the spaghetti in a large pan filled with water and add salt.  Cook according to package directions or until al dente. Drain and transfer the pasta to the pan with the sauce and shrimp.  Mix gently and serve immediately.  Sprinkle with freshly chopped basil or Italian parsley.

An incredible simple summer dish that can be made with items right out of the pantry, with just enough spicy and sweet flavors!

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Alba's Pizza Demo at Westwood Unique with Fornetto Wood Fire Oven

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Moussaka Alba's Way

Moussaka with Purple Potatoes

Moussaka is a baked dish made with alternate layers of spiced ground lamb, potatoes, fried eggplant covered with a thick layer of béchamel sauce that becomes golden and crusty. Moussaka was introduced when the Arabs brought the eggplant to Greece around 1200s during their stay. The Arabs have a similar dish called maghmuma.   Moussaka is one of the most popular dishes of Greek and Turkish cuisine influenced by the Arab footprint that passed through.

To achieve optimal Moussaka, use fresh and good quality eggplants (No bruises, discoloration, softness). Rinse and pat dry each individual slice before cooking.  Brown and season the ground meat well before layering.  Flavor the béchamel sauce with a little nutmeg, salt and pepper.  At the end of the assembly, sprinkle with some freshly grated Pecorino cheese.  

Alba's recipe:

I used small purple potatoes with their skin on, shaved them thinly so I didn't have to cook them. I drizzled a little olive oil on the potatoes, added salt and pepper and placed them at the bottom of the casserole. I sauteed the combination of ground lamb and beef in a skillet with a little olive oil, salt, pepper, and a little peperoncino. I really browned the meat until all the juices were absorbed. When I made the béchamel sauce, I flavored it with salt, pepper, nutmeg.  Flavoring each step is critical to any dish. I sliced the eggplant thinly, pat it dry, placed them on a baking sheet with a little olive oil, salt and pepper and I baked them in the oven for about 10-12 minutes at 400F.  Once all of my ingredients were prepped, I assembled the moussaka with alternating layers.  I sprinkled some Pecorino cheese on top and baked it for 45-60 minutes until golden on top.  I had leftover marinara sauce, which I warmed up and served it on the side with the moussaka. 

When the moussaka is ready, wait a few minutes before serving. It's like a lasagna, it needs to cool a few minutes before serving or you'll have a big mess when cutting the first slice. 

Perhaps my lasagna was not authentic, however it was very tasty and a little healthier than using fried potatoes and eggplant in the dish.  What makes a dish tasty is the care one takes at each step. Without that, it's just a good dish!!

 

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Chicken Apple Salad & Fruit and Cheese Plate

Fruit and Cheese Salad

 

Don’t have time to prepare a healthful meal?

When this happens to me, I surfed my frig and pantry to see what I can come up with. 

I decided to take the fruit and cheese from the frig and created a fruit and cheese platter.  I simply added a thread of olive oil on the mozzarella cheese and placed fruit around it on a plate. It took only a few minutes to assemble this recipe.

Chicken and Apple Salad

I purchase a rotisserie chicken every week and make many dishes without having to take the time to bake the chicken myself.  I decided to make Chicken salad, so I  cut up the rotisserie chicken into small cubes and I added toasted pecans, 1 apple with skin removed and cubed, shredded carrots and broccoli from a bag, a handful of golden raisins, and 2 spring onions. I took some mayo from the frig, added some freshly squeezed lemon juice and paprika and mixed it well with the chicken salad.  I placed the chicken salad over a bed of baby arugula, and frisée lettuce. I added some sliced cucumbers, baby yellow peppers, tomatoes, grain salad on each corner of the plate. For the salad dressing, I simply poured a few treads of unfiltered extra virgin olive oil and threads of pear flavored balsamic vinegar of the greens.  The chicken salad recipe took about 10 minutes to make from ingredients I already had in my frig and pantry.

Rotisserie Chicken Salad

I love it when I can come up with tasty dishes that do not require much time at all and are also healthful to eat. 

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How to transform a normal sandwich into a "gourmet" panino?

Panino with smoked turkey swiss cheese fresh arugula and grape tomatoes

Let's begin by saying that there are no laws but only golden rules. A golden rule is always to use the principles of common sense and good taste. The perfect match is what you like. I don't want to give you the recipe for the absolute panino, but I’ll try to explain what makes a panino successful.

 

·        Buy the bread the same day from a bakery ant not wrapped in plastic on a shelf.

·        Be sure the bread is fresh by squeezing it; it should bounce back at the touch.

·        Before you begin assembling the panino, taste the bread determine what ingredients will taste good and fit in nicely in that bread.

·       Decide who the star of the panino is going to be before buying ingredients.  Is the star the bread? The filling? The olive oil? The condiments? The entire panino?

·        Use only good quality cold cuts that have been just sliced that day, no cold cuts in plastic covers for our panini.

·        Use good quality, ripe, and fresh vegetables such as tomatoes, peppers, lettuce, arugula, spring onions, caramelized onions, etc.

·        Make your own dressing with a good quality olive oil.

·       Experiment by using other types of dressing such as freshly made hummus, balsamic and olive oil dressing, garlic and saffron mayo, a light pesto, lemon and garlic, and more. Stay away from dressing in jars or bottles.

·       Make sure that you have enough ingredients that compliment the bread, but not so much that you cannot balance and eat with 2 hands.

·        Make mini sandwiches using various ingredients to test until you achieve what you love best.

·       Once you have achieved success, have a panini party and invite your favorite people.  Pair it with a good beer or wine.

 

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