Saturday, January 31, 2009

Cardamom orange cookie

1-1/3 cups all-purpose flour
2/3 cup white sugar
1/2 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
grated peel of one orange
1/3 cup ground almonds
1/2 cup butter
1 beaten egg
2 tablespoons of orange juice

Sift together flour, sugar, and spices; stir in peel and almonds. Cut in margarine till mixture resembles coarse crumbs. Stir in egg and juice till mixture forms a ball. Shape into a 2 1/2 in wide log, chill for an hour.

Preheat oven to 375 degrees. Cut log into 1/4 in wide circles. Place on ungreased cookie sheet, bake for 8 minutes. Cool on wire racks.

Sunday, January 11, 2009

Broccoli Cheese Quiche

2 tablespoons butter
1 onion, minced
1 teaspoon minced garlic
2 cups chopped fresh broccoli
1 (9 inch) unbaked pie crust
1 1/2 cups shredded mozzarella cheese
3 eggs, well beaten
1 cup milk
1/2 teaspoon salt
1/4 teaspoon black pepper

Preheat oven to 350 degrees F (175 degrees C).
Over medium-low heat melt butter in a large saucepan. Add onions, garlic and broccoli. Cook slowly, stirring occasionally until the vegetables are soft. Sprinkle about 1/2 cup of cheese on the bottom of the crust. Spoon vegetables into crust and sprinkle with remaining cheese.
Combine eggs and milk. Season with salt and pepper. Pour egg mixture over vegetables and cheese.
Bake in preheated oven for 30 minutes, or until center has set.

Moroccan Lentil Soup

1 onion, chopped
2 cloves garlic, minced
1 teaspoon grated fresh ginger
6 cups stock
1 cup lentils
1 (15 ounce) can garbanzo beans, drained
1 (19 ounce) can cannellini or kidney beans
1 (14.5 ounce) can diced tomatoes
1/2 cup diced carrots
1/2 cup chopped celery
1 teaspoon garam masala
1 1/2 teaspoons ground cardamom
1/2 teaspoon paprika
1/2 teaspoon ground cumin
1 tablespoon olive oil

In large pot saute; the onion, garlic, and ginger in a little olive oil for about 5 minutes.
Add the stock, lentils, chick peas, white kidney beans, diced tomatoes, carrots, celery, garam masala, cardamom, paprika and cumin. Bring to a boil for a few minutes then simmer for 1 to 1 1/2 hours or longer, until the lentils are soft.