During the Ramadan, these stuffed peppers are almost a staple served in restaurants and almost every local Egyptian household. They are typically served alongside roasted lamb skewers as a complete meal. Some ground lamb can be added, but they are robust enough with aromatics and rice. If you choose to add some ground lamb, sauté it first with some onions, cilantro, pinch of allspice salt and pepper and then mix with the cooked rice prior to stuffing the peppers. …
Make sure you get the lowdown on the art on glazing with my post For Goodness Glaze PARSNIPS WITH HONEY MISO GLAZE I found this glazed parsnip recipe in an old Canadian cooking magazine while travelling there on assignment and I immediately was anxious to put them to the test with my own spin. This particular recipe has such a wow factor you’ll be incapable of forgetting them. The miso and honey transform this melancholy root veg from dull…
The infinite bounty when it comes to veggies can be mind boggling. Don’t get bewildered and perceive it as a task because you are fresh out of ideas. Same old potato dishes, boiled green beans, or peas and carrots, God forbid they are out of a can… The horror of it all! The “farm to table” movement is now a cult. Direct and soulful relationships are established between local farmers and restaurants that stress the abundance of organic produce harvested…