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Recipes |
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Kheema:
Serves 4 This spicy meat mixture from northern Indian cuisine is traditionally
made with lamb. At Millie's Diner, where it is the most popular dish on
the menu, beef is used. It's served with yogurt, eggplant fried with cumin,
and rice. |
1 pound (500 g) lean ground beef, 3 tablespoons (45 mL) olive oil, 1
medium onion, chopped 5 cloves garlic, chopped 1 hot chili or jalapeno
pepper, seeded, chopped 1 dried chili pepper, crumbled 1 tablespoon (15
mL) seven-spice seasoning*, 1/2 teaspoon (2 mL) salt 11/2 teaspoons (7
mL) brown sugar. *An Indian spice mixture available in seasonings specialty
stores. In a large, heavy frying pan over medium-high heat, cook beef,
breaking it up with a fork and turning it, until browned. Remove with
a slotted spoon to a plate and discard fat. Heat oil in pan, fry onions,
garlic and hot pepper until softened, then return meat to pan and season
with dried chili pepper, seven-spice seasoning, salt and sugar, stirring
to blend ingredients. Cook over low heat for about 10 minutes until flavours
blend. Serve hot or warm.
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Approximate nutritional
content per serving: Calories...........................300 Protein.............................
26 g Fat................................... 18 g Carbohydrates...................
6 g Dietary fibre...................... 1 g Sodium.........................330
mg |
| Ginger
Trout: Serves 4 An exotic dish of farm-raised fish from nearby Barnston
with herbs and spices inside the fish, a coating of honey outside, and fried
zucchini, fresh blueberries and rice on the side. If you add the liqueur
to the hot fish, he says, "It makes a great sauce." |
1
whole, fresh trout, about 2 pounds (1 kg), 1 cup (250 mL) chopped fresh
gingerroot, 1/2 cup (125 mL) chopped garlic, 2 tablespoons (30 mL) chopped
onions, 4 or 5 stalks of fresh coriander, 1/2 teaspoon (2 mL) coarse salt,
2 tablespoons (30 mL) honey, 1 tablespoon (15 mL) sesame oil, 1/2 cup (125
mL) ouzo, arak or pernod liqueur (optional), 1/2 teaspoon (2 mL) ground
cardamom. Have fish sliced open and cleaned. In a bowl, combine gingerroot,
garlic and onions. Spread coriander along the inside of the fish and fill
cavity with gingerroot mixture. Sprinkle outside of fish with salt and spread
with honey and sesame oil. Broil about 4 inches (10 cm) from hot broiler
about 10 minutes per inch (2.5 cm) thickness of fish. Drizzle with liqueur
just before removing fish from broiler. Sprinkle with cardamom and serve. |
Approximate
nutritional content per serving: Calories........................... 450
Protein.............................. 54 g Fat...................................
17 g Carbohydrates.................. 19 g Dietary fibre......................
1 g Sodium.........................330 mg |
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Millie's
Mussels: Serves 4 There's extra spice to a simple dish of steamed mussels
when Bashar Shbib prepares it. For the final trimming, he's adding blueberries
this month, but he suggests any fresh berries can be used - or chopped tomato,
if you prefer. |
2 pounds (1 kg)
mussels, 1 1/2 teaspoons (7 mL) olive oil, 1/2 medium chopped onion,1 jalapeno
sliced pepper, 1 tablespoon (15 mL) fresh coriander leaves or 4 or 5 stalks
fresh coriander, 1 teaspoon (5 mL) sesame oil, 1/2 teaspoon (2 mL) seven-spice
seasoning*, 1/2 cup (125 mL) chopped fresh gingerroot, 1/2 cup (125 mL)
dry white wine, 1/2 cup (125 mL) fresh blueberries, 1 tablespoon (15 mL)
fresh mint, plus mint flowers for trim, 1 tablespoon (15 mL) shelled pistachio
nuts. *An Indian spice mixture available in seasonings specialty stores.
Scrub mussels, removing any beards and discarding any that do not close
when tapped; set aside. In a large, heavy saucepan, heat oil over medium
heat and saute onions, garlic and jalapeno pepper just until lightly browned,
about two minutes. Stir in coriander, sesame oil, seven-spice seasoning,
and ginger, continuing to cook for about 30 seconds. Add mussels, cover,
and cook, stirring once, for five to seven minutes, or until mussels open.
Discard any mussels that do not open. Pour wine over all, transfer mixture
to a serving bowl, add blueberries, mint and pistachio nuts, and serve. |
Approximate nutritional
content per serving: Calories...............................300 Protein................................
31 g Fat........................................ 9 g Carbohydrates....................17
g Dietary fibre...........................1 g Sodium..........................720
mg |