Sesame Coated Majoun – Healthy Moroccan Raisin Nut Candies

Recipes

Girl Cooks World

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April 12, 2019

Sesame Coated Majoun – Healthy Moroccan Raisin Nut Candies

When I first tasted these sweet raisin-nut candies, I wondered whether Lara Merriken, creator of Lärabar, had been to Morocco and whether she used majoun as her inspiration for her energy bars. Probably not- but they do have a very similar taste and texture.

I should mention that most majoun in Morocco are actually hashish candy. So for those of you who ended up here through a google search expecting a different kind of recipe, I hate to disappoint but these little goodies are very much cannabis-free. Sorry about that.

They are, however, full of honey-ginger-sesame flavor. My honey-eating vegan friends (sorry, I probably don’t want to start that debate here) can substitute coconut oil for the butter to make these vegan-friendly. These are also the kind of recipe that seems infinitely adaptable… use some pecans in place of the walnut, roll the balls in shredded coconut, change up the spices, etc., etc. I’m thinking a version of these will become a go-to hiking snack around here.

Sesame Coated Majoun – Healthy Moroccan Raisin Nut Candies

Yield: 4-6 snack-sized servings

Ingredients:

2 cups blanched almonds
1/2 cup walnuts
1 cup raisins
1/3 cup honey
2 Tablespoons butter
1 teaspoon ground ginger
pinch cinnamon
approximately 1/4 cup sesame seeds to coat

Directions:

Blend the blanched almonds, walnuts and raisins in a food processor or high-speed blender until they form a coarse, slightly sticky mixture. Heat the honey and butter in a large pan over medium-low heat until the butter is melted. Add the raisin nut mixture and stir until thoroughly combined.

Let cool slightly. Roll the mixture into about a dozen small balls. Roll each ball in the sesame seeds to coat.

Pluto Pups- Australian Beer Battered Deep Fried Gluten-Free Hot Dogs

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April 12, 2019

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Pluto Pups- Australian Beer Battered Deep Fried Gluten-Free Hot Dogs

Is it weird that I’m sort of embarrassed that I’ve never seen deep fried beer battered hot dogs in the United States? You’d think a country that had something like turducken and deep fried ice cream would have had that covered by now. When I saw a recipe for these pluto pups on an Australian recipe website I knew they would be mine… beer battered hot dog goodness with a cute name to boot.

Converting them to gluten-free was a bit trickier than I’d anticipated. The deep fried bananas that I made back in Indonesia were so great that I thought I’d be able to use rice flour only. I tried and ended up with a super crispy casing akin to an egg roll wrapper. Good, but not quite what I was looking for.

In the end, a little potato starch helped things stay a bit doughier. The batter isn’t quite as thick as a corndog. I’d keep working at it to try for a thick and fluffy casing, but there’s only so many deep fried hot dogs a girl can take. For now these will do just fine…

Pluto Pups- Australian Beer Battered Deep Fried Gluten-Free Hot Dogs

Ingredients:

1 Tablespoon oil
8 of your favorite gluten-free hot dogs
1-1/4 cup rice four, plus extra for coating hot dogs, if necessary
1/4 cup potato starch
3/4 teaspoon salt
2 teaspoons baking powder
1 egg, beaten
about 1/2 to 2/3 cup gluten-free beer (I used Redbridge)
oil for frying
8 wooden skewers
ketchup or mustard for dipping

Directions:

Heat 1 Tablespoon of oil in a large skillet and fry up the hot dogs until cooked and/or browned. Transfer to a plate and blot off the oil with a paper towel (the grease will prevent the batter from sticking).

Combine the rice flour, potato starch, salt and baking powder in a large bowl. Add the egg and just enough beer to make a thick batter, just a little bit thicker than pancake batter. Whisk until smooth.

In a saucepan wide enough to fit the hot dogs, heat the oil to 350 degrees. Dip one of the hot dogs into the batter to evenly coat. Drop into the oil and fry until golden (you can fry two at a time). Remove to a plate lined with paper towels. Insert a wooden skewer into one of the ends of the hot dog. Then push until about halfway to two-thirds of the way through. Repeat with the remaining hot dogs. If the batter is not sticking well to the hot dogs, you can put some rice flour on a plate and roll the hot dogs in the rice flour prior to dipping in the batter.

Place on a serving plate and serve with your favorite condiments. Enjoy! And if you want to try another awesome recipe that incorporates beer, then it’s your lucky day. Check out my Australian Beer Bread!

Beghrir- Moroccan Gluten-Free Pancakes

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April 12, 2019

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Love the yeasty flavor of a piece of freshly baked french bread? Love pancakes? Well, this Moroccan beghrir recipe is for you. I’d never heard of using yeast in pancakes before (baking powder is much much more common as a rise agent in the United States), but this recipe was a winner. Golden pancakes are dotted with hundreds of bubbles on the surface and have the unmistakable flavor of fresh-out-of-the-oven bread.

The batter comes together quickly, but it does require some planning ahead since it needs several hours of resting time. So while it’s not for your average, rushed weekday morning, it might just be the perfect thing for your next weekend brunch.

Beghrir- Moroccan Gluten Free Pancakes

Yield: 4 servings

Ingredients:

* 2 cups brown rice flour
* 1 cup sorghum flour
* 3/4 cup potato starch
* 1-1/2 teaspoons yeast
* pinch salt
* 1-1/2 cups milk
* 3/ 4 cup water
* 3 eggs, very slightly beaten
* butter for frying and serving
* honey, for serving

Directions:

Combine the rice flour, sorghum flour, potato starch, yeast and salt in a large bowl and mix to combine.

Heat the milk and the water in a saucepan or in the microwave until warm to help activate the yeast. While whisking, slowly pour into the flour mixture and mix until well combined and there are no lumps. Add the eggs and mix until thoroughly blended.

Cover with a cloth and let rest is a warm place for two hours.

To cook the pancakes place a heavy frying pan that has been lightly coated with butter or oil over medium heat. Pour small ladles of batter into the pan. Cook for several minutes, until the bubbles have formed on the surface of the pancakes and the bottoms have begun to turn golden. Flip and cook on the other side until golden.

Repeat with the remaining batter, adding butter or oil to the pan when necessary.

Top with a pat of butter and a heavy drizzle of honey.

Note: If you’d like a thicker pancake, just reduce the water to 1/2 cup.

Aussie Beet Burger

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April 12, 2019

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I’m not sure if I’ve been living under a rock or what, but I’ve definitely never heard of an Aussie burger prior to this week, and I’d certainly never dreamed of putting sliced beets on a hamburger. But apparently that’s how they roll Down Under.

From my quick Google research, it appears though beets are just about the only thing that everybody agrees is on an Aussie burger; disputed items include: an egg cooked over easy, grilled onions, grilled pineapple rings, and bacon.

I tried to keep it relatively simple and made one burger with just beet slices and grilled onions and one with beets, grilled onion and an egg. The verdict: I liked the one with the egg best… especially when the runny yolk burst and infused the whole burger like so.

Mmmm…. so good. I’m sure the other variations are great as well but be forewarned that this is one messy burger and another layer or two will make it even more so. Have those napkins ready.

I’m also happy that Women’s Health Magazine just included me on their list of “What We’re Reading This Week “, which is focused on healthy links from around the web (thanks Women’s Health!). Although the timing is a bit ironic. My super health-conscious friends, please avert your eyes to this here burger… and might I suggest you check out some Moroccan Spiced Carrot Soup, Avocado with Spicy Peanut Dressing, or Red-Red Stew instead?

Aussie Beet Burger

Yield: 4 servings

Ingredients:

* 1-1/4 pounds ground beef chuck
* 1 teaspoon salt
* 1/2 teaspoon black pepper
* 4 hamburger rolls, split
* 1 large onion, sliced
* 4 large eggs, cooked over easy
* 3/4 cup drained sliced pickled beets
* 4 lettuce leaves
* 1 tomato, sliced
* Mayo, BBQ sauce or ketchup

Directions:

Preheat an outdoor grill for medium-high heat. When grill is ready, lightly oil the grilling surface. Mix beef with 1 teaspoon salt and 1/2 teaspoon pepper, then form into 4 hamburger patties.

Lightly toast rolls on grill and cook burgers to your preferred level of doneness. You can use a grill basket to cook the onions until they’re tender crisp.

Assemble burgers with grilled onions, beets, eggs, lettuce, and tomato and your desired sauce.

Note: For those of you looking for a gluten-free hamburger bun. They’re relatively expensive, but sometimes I just don’t have the time to make everything from scratch. They’re a bit on the dry side, which I actually consider to be a plus; I tend to put a lot of sauce on my burger, and they soak up the sauce and the juice from the burger really well.

If you want vegie burgers, then check out my lentil taco burger patties. They’re easy to make but full of flavor.

Sri Lankan Rice with Cilantro and Lemongrass

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April 12, 2019

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Sri Lankan Rice with Cilantro and Lemongrass

You might be wondering why I felt I needed to post two different Sri Lankan rice recipes in as many weeks. Well, it’s because those Sri Lankans sure know how to knock it out of the park when it comes to healthy, flavorful, aromatic rice. Last week’s fragrant rice dish was simply spiced with some curry leaves, cardamom and cinnamon. This week’s version packs in a little more flavor: lemongrass, plenty of cilantro, garlic, ginger and cloves. It’s a great way to use up cilantro that’s starting to look a little bit sad, like mine.

Although I love being able to just throw some rice and water into the rice cooker, these spiced rice dishes really don’t take all that much more time or effort. And don’t be alarmed if the various spices float to the top after the simmer and your rice ends up taking on a sort of swamp-thing like appearance like mine did. Just give it a stir or two and it’ll be good to go.

Sri Lankan Rice with Cilantro and Lemongrass

Adapted from At Home with Madhur Jaffrey: Simple, Delectable Dishes from India, Pakistan, Bangladesh, and Sri Lanka

Yield: 6 servings

Ingredients:

2 cups brown basmati or jasmine rice
3 Tablespoons vegetable oil
v3 cardamom pods, slightly smashed
3 whole cloves
1 2-inch cinnamon stick
1 sprig curry leaves, about 12-15 leaves
2 cloves garlic, minced
2 teaspoons grated fresh ginger
lower white part of lemongrass stalk, bruised and cut into two pieces
1 cup packed, chopped fresh cilantro leaves and stems, plus extra leaves for garnish (optional)
2 2/3 cups vegetable or chicken broth or stock
1 teaspoon salt

Directions:

Put the rice in a fine sieve and rinse under cool water. Place the rice in a bowl, cover generously with cold water and let cook for 30 minutes. Drain.

Heat the oil in a medium, heavy bottomed saucepan over medium-high heat. Add the cardamom, cloves and cinnamon. Stir quickly and then immediately add the curry leaves, garlic, ginger, and lemongrass. Cook, stirring often, for one minute.

Add the drained rice and cilantro, and stir to coat in the oil and spices. Reduce heat to medium and cook for another minute. Add the broth and salt and bring to a boil. Reduce heat to low and simmer, covered, for twenty to twenty-five minutes, or until all of the broth has been absorbed. Remove from heat and let sit, covered, for another five minutes. Fluff with a fork and garnish with fresh cilantro, if desired.

Fragrant Sri Lankan Rice

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Girl Cooks World

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April 12, 2019

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Sometimes when I feel sort of ambivalent about a recipe I’ve made I ask my friends who’ve sampled the food to give me their brutally honest opinion as to whether it’s blog-worthy or good enough to post. I certainly don’t want a site that has a long list of mediocre recipes.

This rice, however, I had zero reservations about. It’s super fragrant, light, fluffy, with a subtle complexity. I would have never thought to add cinnamon or cardamom to my rice but it works.

The most important step is to really toast the rice well; that will make each grain of rice burst and split, creating that beautiful fluffy texture. I also highly recommend making sure you have the cashews, raisins and burnt onions for garnish. The rice is still amazing without them, but I promise these three are like a magic trifecta of awesomeness.

Fragrant Sri Lankan Rice

Ingredients:

* 3 Tablespoons butter (vegans can substitute oil)
* 1/2 medium onion, chopped
* 2 sprigs curry leaves, about two dozen leaves in total
* 2 cardamom pods, smashed
* 1/2 cinnamon stick
* 2 cups brown jasmine rice
* 3 cups chicken or vegetable broth
* 1/4 cup roasted cashews, for garnish
* 2 Tablespoons raisins, for garnish
* 1/2 cup burnt onions, for garnish

Directions:

Heat the butter in a large saucepan over medium heat. Add the onion and fry until golden. Add the curry leaves, cardamom, cinnamon stick and rice and cook, stirring often, for five minutes. The rice should be toasted and golden in color. Add the broth and bring to a boil and then reduce heat and simmer, covered, for about 20 minutes, or until all of the liquid has been absorbed. Remove from heat and let stand, covered, for five minutes. Fluff rice and garnish with cashews, raisins and burnt onions.

Note: it’s possible that brown basmati will also work, but since I used jasmine I can’t guarantee that the basmati grains will split after toasting; I think it has to do with the bran thickness. Regular medium grain brown rice will definitely not work for this recipe.

Carrot Curry

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April 12, 2019

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Why somebody like me, who is very much not a big carrot fan, felt the overwhelming desire to make this carrot curry is beyond me. I’m all for carrots in a mirepoix, small chunks of it in chicken pot pie, or in small stick form as a vehicle for large globs of peanut butter; i.e, they’re fine enough in a supporting role, but certainly not something I particularly enjoy as the star of the show.

Maybe I keep trying because I keep finding isolated instances and recipes, which temporarily turn me into a carrot superfan, like this carrot-ginger-lime juice, and a carrot and ginger soup recipe from this cookbook.

At first taste, I was solidly underwhelmed by this carrot curry and decided against posting it. What changed my mind? When I paired it with this coconut chutney it went from being ho-hum to nominee for best supporting actor.

Carrot Curry

Yield: 6 side servings

Ingredients:

2 Tablespoons vegetable oil
3/8 cup (6 Tablespoons) finely chopped shallots
1 Serrano pepper, cut into very thin rounds
One pound carrots, peeled and cut on the diagonal into 1/4-inch rounds
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground fennel (I ground whole fennel seeds in my coffee/spice grinder)
1/4 teaspoon cayenne pepper
1/4 teaspoon turmeric
1 spring fresh curry leaves, approximately 12-15 leaves
1/2 teaspoon salt
1 cup coconut milk
pepper to taste

Directions:

Heat the oil in a large saucepan or sauté pan over medium heat. Add the shallots and chili pepper and fry until the shallots have begun to soften, about two minutes. Stir in the carrots, cumin, coriander, fennel, cayenne, turmeric, curry leaves, and salt and cook for three to four minutes.

Add the coconut milk and bring to a simmer. Reduce heat to low, cover, and simmer gently for five minutes. Remove cover and continue cooking until the carrots are at your desired level of softness.

Sujonggwa- Persimmon Punch

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April 12, 2019

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I’m pretty sure that this punch is popular year round in Korea, but the first thing I thought of when I took a sip was the winter holiday season and mulled wine drinks. But this drink differs from its European counterparts because there’s not as much alcohol, although you can always add more, and it’s typically served cold

I always thought I had a major sweet tooth but I’ve been finding lately that there are plenty of people out there who like things much much sweeter than I do. I already cut the sugar in half from the original recipe but found that even that was a bit sweet for my taste. So start of with a little less sugar- it’s easy enough to add more if you feel it needs it.

This was a big hit around here. Again, most people serve persimmon punch when it’s cold but it’s also great when still warm… I kept sneaking a spoonful or two while it was cooling. The yang and warmth of the cinnamon and ginger would be great on a cold fall or winter night.

Persimmon Punch

Ingredients:

2 inch piece ginger, peeled and thinly sliced
1/2 to 1 cup sugar

2 cinnamon sticks
1/2 cup honey
1/2 cup rice wine
4 dried persimmons
4 walnuts
extra cinnamon sticks, for garnish (optional)

Directions:

In a large saucepan, add the ginger and 5 cups of water. Bring to a boil, then reduce heat and simmer, covered, for 20 minutes. Remove the pieces of ginger and pour the liquid into a heatproof container. In the same saucepan bring the cinnamon sticks and 5 cups of water to a boil, then reduce heat and simmer, covered, for 30 minutes. Remove the cinnamon sticks, reserving for garnish.

Pour the ginger-infused water into the cinnamon-infused water and add 1/2 cup sugar, honey, rice wine and stir until the sugar has dissolved. Taste and add sugar, if desired. Bring to a boil then removed from heat and cool to room temperature. Cover and place in the refrigerator.

About one hour prior to serving, de-stem the dried persimmon and cut out a small piece near the stem area and place a walnut in the center. Place the persimmons in the punch to soften. Serve with a cinnamon stick and softened persimmon, if desired.

Note: Dried persimmons can be found at Asian or Korean markets.

Shiitake Mushroom Namool with Enoki and Green Pepper Variations

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April 12, 2019

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Shiitake Mushroom Namool with Enoki and Green Pepper Variations

Traditionally, Korean meals have a large variety of dishes. Normally I’m partial to one-dish meals because of their ease and clean-up. Thankfully, many of these namools, or seasoned vegetable side dishes, come together in a flash and use the exact same flavorings, making it possible to reuse the pans.

I experimented with a couple different vegetables, like shiitake mushrooms, enoki mushrooms and green peppers, but the possibilities are endless. I think this would also work really well with cubes of roasted eggplant or even spinach or bok choy.

Shiitake Mushroom Namool

Adapted from The Complete Book of Korean Cooking

* 1 1/2 cups dried, sliced shiitake mushrooms, soaked in warm water for at least 30 minutes
* 2 teaspoons sesame seeds
* 2 cloves garlic, minced
* pinch of salt
* 2 Tablespoons vegetable oil
* 2 teaspoons sesame oil
* 1 green onion, thinly sliced

Drain the soaking liquid from the shiitake mushrooms and gently squeeze out the water from the mushrooms. Combine mushrooms with the sesame seeds, minced garlic and a pinch of salt and mix together.

Coat a large skillet with the vegetable oil and heat over high heat. Add the seasoned mushrooms to the pan and stir fry for a minute or two, until the mushrooms begin to soften slightly. Remove from heat and stir in the sesame oil and green onion.

Serves two to four, depending on number of sides.

Green pepper variation: substitute one green pepper, washed, seeded and cut into thin strips in place of the shiitake mushrooms. No soaking required. Follow other directions in the same manner.

Enoki Mushroom variation: substitute two packages, approximately 4 ounces each, of enoki mushrooms, rinsed and stems removed. No soaking required. Follow other directions in the same manner.