Algerian Bouzgene Berber Bread with Roasted Pepper Sauce

Algerian Bouzgene Berber Bread with Roasted Pepper Sauce

Ingredients :
- 2 red bell peppers -
- 4 tomatoes -
- 1 tablespoon olive oil -
- 4 cloves garlic, chopped -
- 1 jalapeno pepper, chopped -
- salt to taste -
- 2 pounds semolina -
- 1 1/2 teaspoons salt, or to taste -
- 3 cups water, or as needed -
- 4 tablespoons olive oil -
- 6 tablespoons olive oil for frying -

How to Prepare :
1. Preheat your oven's broiler. Place red bell peppers and tomatoes on a baking sheet, and roast under the broiler for about 8 minutes, turning occasionally. This should blacken the skin and help it peel off more easily. Cool, then scrape the skins off of the tomatoes and peppers, and place them in a large bowl. Remove cores and seeds from the bell peppers.
2. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the jalapenos and garlic, and cook until tender, stirring frequently. Remove from heat, and transfer the garlic and jalapeno to the bowl with the tomatoes and red peppers. Using two sharp steak knives (one in each hand), cut up the tomatoes and peppers to a coarse and soupy consistency. Stir, and set sauce aside.
3. Place the semolina in a large bowl, and stir in salt and 4 tablespoons of olive oil. Gradually add water while mixing and squeezing with your hand until the dough holds together without being sticky or dry, and molds easily with the hand. Divide into 6 pieces and form into balls.
4. For each round, heat 1 tablespoon of olive oil in a large heavy skillet over medium heat. Roll out dough one round at a time, to no thicker than 1/4 inch. Fry in the hot skillet until dark brown spots appear on the surface, and they are crispy. Remove from the skillet, and wrap in a clean towel while preparing the remaining flat breads.
5. To eat the bread and sauce, break off pieces of the bread, and scoop them into the sauce. It will slide off, but just keep reaching in!

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Swiss Chard Gratin

Swiss Chard Gratin

This gratin will convert those wary-of-green-vegetable eaters to greens lovers. A simple white sauce lightly coats Swiss chard leaves, and a topping of cheese and crisp breadcrumbs seals the deal. For a different presentation, bake in individual gratin dishes or ramekins rather than one large dish. Make up to a day ahead and keep in the fridge until ready to serve.
Serves Serves 4

Ingredients :
- 2 bunches Swiss chard leaves, chopped (about 8 cups packed) -
- 1 cup water -
- 1 tablespoon extra virgin olive oil -
- 1 tablespoon unsalted butter, more for the baking dish -
- 1 cup low fat milk -
- 2 tablespoons unbleached white flour -
- Sea salt and freshly ground black pepper -
- 1/4 cup grated Comté or parmesan cheese, divided -
- 1 tablespoon whole wheat bread crumbs -

How to Prepare :
Preheat oven to 350°F. Place chard leaves in a saucepan with the water and cook over medium heat until leaves are just tender, 3 to 4 minutes. Drain, reserving ¼ cup of the cooking liquid. Set chard aside. In the same saucepan, heat olive oil and butter over medium heat. When butter has melted, whisk in the flour until blended. Whisk constantly for 1 minute. Slowly whisk in the milk and reserved cooking liquid. Continue cooking and stirring until the sauce thickens, 3 to 5 minutes. Season with salt and pepper and stir in half of the grated cheese. Stir in the cooked chard and transfer to a buttered 9x9-inch baking dish. Sprinkle with remaining cheese and breadcrumbs. Bake for 20 minutes or until hot and bubbling. Serve immediately.
Nutrition Info

Per serving (About 7.5oz/210g-wt.): 140 calories (80 from fat), 9g total fat, 3.5g saturated fat, 6g protein, 10g total carbohydrate (1g dietary fiber, 4g sugar), 15mg cholesterol, 340mg sodium

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Spinach Madeleine

Spinach Madeleine

Ingredients :
- 1 pound baby spinach* -
- sea salt -
- 4 tablespoons (1/2 stick) organic butter -
- 2 tablespoons unbleached organic white flour -
- 2 tablespoons minced yellow onion -
- 1/2 cup cream or whole milk -
- sea salt and black pepper, to taste -
- 1/4 teaspoon celery seed, optional -
- 1/2 teaspoon garlic granules -
- cayenne pepper, to taste -
- 1 teaspoon vegetarian Worcestershire sauce -
- 6 ounces pepper jack cheese, cut into small pieces -
- 1/2 cup whole wheat bread crumbs -
- 1 tablespoon organic extra virgin olive oil -

How to Prepare :
Cook fresh spinach over medium-high heat in a large dry non-stick skillet with a pinch of sea salt until completely wilted, about 4 minutes. Remove spinach with a slotted spoon, leaving the liquid in the pan. Set spinach aside. Pour liquid from the pan into a small bowl and set that aside. Wipe skillet dry. Melt butter in the skillet over medium heat. Add flour stirring until blended but not brown, just a minute. Add onion and cook until soft but not brown, about 3 minutes. Add spinach liquid and cream very slowly, stirring constantly, to avoid lumps. Cook until smooth and thick, about 30 seconds. Add salt, pepper, celery seed, garlic granules, cayenne pepper, Worcestershire sauce and cheese. Stir until melted, about 2 to 3 minutes. Add spinach back to skillet and stir to completely blend. Spoon the spinach into a serving dish. Combine bread crumbs with olive oil and sprinkle over the spinach. You may either serve this immediately or for a hot bubbly dish, bake at 400 degrees for 15 minutes or until bread crumbs are crispy and golden and spinach is hot and bubbly. This dish may be frozen for later use.

* You may use 2 packages (10-ounces each) of frozen organic chopped spinach, if desired. Just cook according to package directions. Drain spinach and reserve 1/2 cup liquid. Proceed with the remainder of the recipe.
Nutrition Info

Per Serving (5 oz-wt.): 280 calories (190 from fat), 21g total fat, 12g saturated fat, 11g protein, 13g total carbohydrate (2g dietary fiber, 2g sugar), 50mg cholesterol, 490mg sodium

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Drop Scones with Bilberry Sauce

Drop Scones with Bilberry Sauce

Preparation time : 10 minutes
Cooking time : 4 - 6 minutes
Makas about 12
Calories : 80 per portion

Yau will need :
- 100 g / 4 oz plain flour -
- 2 teaspoons baking powder -
- pinch salt -
- 1 egg, beaten -
- 150 ml / 1/4 pint milk -
- oil for greasing -
- 150 ml / 1/4 pint soured cream to serve -

For the sauce :
- 225 g / 8 oz bilberries or blueberries, thawed if frozen -
- 2 teaspoons blackberry jelly -
- 1 teaspoon lemon juice -
- 1 tablespoon sugar (optional) -

How to Prepare :
Sift the flour, baking powder and salt together, then stir in the egg. Gradually pour on the milk, beating constantly until the batter is smooth.
Lightly oil a heavy Frying pan, and when hot, drop the batter on to it, 2 teaspoons at a time, well apart.
Cook the scones over moderate heat for 2-3 minutes until golden brown.Keep warm in a folded tea towel.
To make the sauce, stir together the bilberries, fruit jelly and lemon juice and bring to the boil. Simmer for 2 minutes. Sweeten with sugar, if necessery.
Serve the drop scones warm, and the sauce and soured cream separately.

Cook's tip
Bilberries are small blueberries that grow on moors and in mountain woods. Blueberries are easier to find, being i season from mid-july unyil october. Frozen ones should be thawed before using in this recipe.

Quick & Easy Cookbook

Chicken Alfredo

Chicken Alfredo

Ingredients :
- 1/2 box of pasta (any kind you like, I prefer tri-colored pasta) -
- 4 chicken breast cutlets -
- 1/2 cup of zesty Italian dressing -
- fresh ground pepper -
- mushrooms, washed and sliced (small box) -
- 1/2 stick of butter -
- 2 tablespoons flour -
- milk -
- salt -
- Parmesan cheese -

How to Prepare :
1. Marinade chicken in dressing and some pepper, keep it in the fridge for half an hour before cooking time.
2. grill chicken on non-stick grill pan. After chicken is cooked through slice it into strips.
3. saute chopped mushrooms in non-stick pan with a tiny bit of oil or butter and some salt. Toss cooked mushrooms with chicken when done.
4. Boil pasta until cooked, drain, don't wash it. Then toss with chicken and mushrooms.
5. When you're ready to eat -or about a half hour before your husband comes home :) ... start to make the alfredo sauce.
6. Melt butter in sauce pan, add flour, mix with wire whisk. Add milk gradually and continue to whisk over medium heat. Keep adding milk until sauce is nice and creamy yet not too thick.
7. Add some Parmesan cheese if you like and add salt to taste... sometimes I add 1 or 2 tablespoons of sour cream for more flavor...
8. Mix sauce with the pasta mixture and serve.
9. Add some chopped parsley for garnish or some chopped sundried tomatoes.

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