December 2, 2016

Kookoo Gooshti; Minced Meat Frittata

by Marjan

One of my very favorite, easy to make, Persian recipes is Kookoo Gooshti served with basmati rice, otherwise best described as minced meat frittata.  In past articles, I shared with you my family's recipes for two vegetarian frittatas/pancakes; one of which is made with herbs, kookoo sabzi and the other with potatoes, kookoo sibzamini. As a child my mother would serve kookoo gooshti especially for me; a hearty meat frittata dish which transformed an ordinary day into a special occasion. This recipe has great sentimental value for me, because it is one passed down from my great grandmother and now shared with you. As you well know by now, I'm a carnivore! Therefore, minced meat together with eggs is a double serving of protein sure to make any Paleo dieter happy.  Tangy, yet rich in taste, accented with saffron and turmeric, each bite should be savored reminiscent of eastern flavors.
Served along with either rice or bread, accompanied with fresh herbs or Shirazi salad, Kookoo Gooshti is easy to make and enjoyed equally later as left overs. I hope you give my great grandmother's recipe a try.  Minced beef or lamb sautéed with onions, tomatoes, turmeric, and saffron creates a tangy delicious, rich bite elevated with creamy egg soufflé on top. Share with us some of your favorite family recipes.

Ingredients
Serves 6-8
1 1/2 lb. minced beef, lamb, or ground beef, lamb
3 tablespoons tomato paste
1 onion shredded; dispose of excess liquid if any
1/4 teaspoon ground saffron dissolved in 1/4 cup of hot water
1/2 teaspoon turmeric
1/2 teaspoon each salt and pepper
3 large Roma tomatoes sliced into 1/4 inch 
8 large eggs
2 tablespoons butter

In a medium size cast iron skillet or deep dish frying pan with matching lid, melt butter and sauté over medium heat meat along with onion for 10-15 minutes until well cooked and browned. Season with turmeric, salt, pepper and add tomato paste. Stir together all ingredients until well blended and continue to cook for another 4-5 minutes. Add dissolved saffron and cook for an additional minute. With a slotted spatula, remove all the meat mixture and transfer onto large dish/bowl. In the same pan, place tomato slice and fry one side for 2-3 minutes until slightly browned.  Flip slices over to brown on other side.  Meanwhile, in a bowl, whip eggs with 1/4 teaspoon salt and pepper until light froth forms. 
Return cooked meat to frying pan on top of tomatoes, evenly covering entire tomato slices. Over low heat, pour whipped eggs over meat mixture to cover entire surface. Place lid on top and cook for 15-25 minutes until eggs are thoroughly cooked. Using a wide, sharp spatula cut through frittata as you would pie.  Serve along with rice or bread.  Salad, fresh herbs, or  salsa  are great condiments to this rich, delicious kookoo.

November 24, 2016

Thanksgiving Leftover Turkey Sandwich

by Marjan
I'm probably in the minority when I admit enjoying all the side dishes and turkey leftovers more the day following Thanksgiving. T-Day, I am overwhelmed with cooking and entertaining, and therefore really can't relax and enjoy my labor of love.  That's why the following day, I reheat most of my leftovers; leisurely serving myself and enjoying every bite. However, there is always enough turkey left over to serve another dinner party.  Two days of having turkey back to back is seriously enough!
That's why I had to really be creative and transform leftover turkey so that it was unrecognizable for my family. I prepared turkey salad sandwiches for everyone and no one noticed! Halfway through consuming their sandwiches, I was interrogated for the secret ingredients to the fresh, bursting with flavor sandwiches devoured. These sandwiches were easy to prepare, delicious and the best part of all, no more leftovers! Try my recipe not just after Thanksgiving, but anytime of the year with leftover chicken or turkey. If you are on a low carb diet, or just want to eat a little more healthy after the gluttony of Thanksgiving Dinner, enjoy the below recipe as a high protein salad without the bread and mayonnaise. Happy Holidays!

Check out our past year's recipes for  your next Holiday party.

November 18, 2016

Turkey For Two

by Marjan
...or not! Having hosted Thanksgiving Dinner at my house for the past decade, I've exhausted all fresh new ideas to flavor my turkey.  There is so much pressure to please my guests with new recipes. All year long, I'm testing a variety of herbs and spices to dress up my bird. How many different full proof recipes can I come up with?  After all, everyone knows a girl a can't wear the same dress twice to a party.


Thankfully (no pun intended), I found just the right flavors needed to dress my bird. All year long at our local market, I purchased either half a turkey, or just the breast and thighs instead of a whole turkey. It made experimenting with a variety of flavors fun and easy without days of leftovers.


I am thankful (there I go again!) for friends who put up with my Thanksgiving dinner, even in July.
On one faithful occasion as I experimented with developing flavors for Thanksgiving dinner, I succeeded in finding just the right ingredients to dress my bird. Herb and garlic roasted turkey, scalloped potatoes, rice, and roasted vegetables along with the perfect bottle of wine created the perfect meal for two. So delicious was our turkey, my friend pleaded with me to serve this for our annual Thanksgiving meal. Twist my arm! Of course I would, that was the plan all along.


Aromas of butter, rosemary, oregano, thyme, lemon and garlic rub under the skin of the turkey while it roasted in the oven filled the house with blissful joy. Thirty minutes prior to removing the bird from the oven, I brushed a sweet glaze of brown sugar, butter, garlic, herbs and maple syrup for an exquisite finishing touch. Hungry yet? I am, writing and remembering each succulent bite.
I can't wait for you try my recipe for Herb and Garlic roasted turkey. Your will be Thankful you did!

Happy Thanksgiving!