Keema Mater
Submitted by Jill Harper (Nelson)
“This is similar to something Fizzeh would make, but she probably did not need a recipe!”
Ingredients and instructions
2 tbsp vegetable oil
6 black peppercorns
4 green cardamom pods
2 black cardamom pods
1 cinnamon stick
1 red onion, halved and sliced thin
1 tsp grated garlic
1 tsp grated fresh ginger
1 pound 90% ground beef
¾ tsp salt
2 tsp ground coriander
2 tsp Kashmiri chili powder
½ tsp ground turmeric
½ tsp ground cumin
2 (6 ounce) vine-ripened tomatoes, cored and chopped
¼ cup whole milk plain yogurt
1 long green chile halved lengthwise
1 cup frozen peas
¼ cup chopped fresh cilantro plus more for garnish
Lime for garnish
Heat oil in saucepan over medium heat. Once shimmering, add the peppercorns, cardamom pods, and cinnamon stick. Saute until fragrant, about 30 seconds. Add sliced onions and saute until brown, about 10 minutes
Add garlic and ginger and cook about 30 seconds until fragrant. Add ground beef and salt; increase heat to medium high. Cook 7-12 minutes longer, until beef is cooked and bottom of pan appears dry
Add coriander, chili powder, turmeric, and cumin; stir about 1 minute until fragrant. Add tomatoes, yogurt, and chili (optional). Stir frequently until the tomatoes release their juices. Cover and cook, stirring occasionally until tomatoes are broken down and a wooden spoon leaves a clear trail in the pan. Stir in frozen peas and cilantro, adjust to taste with salt and pepper. Service with basmati rice or warm naan.
Koobideh KaboB
Submitted by Gaz Khan (Bijou)
“A favorite of mine.”
Ingredients and instructions
1 1/2 onions, peeled, grated, and all liquid squeezed out with a cheesecloth
1 lbs ground lamb
1 lbs ground beef
or 2 lbs ground beef 80-85% fat
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground turmeric
1 egg
Pinch of saffron ground and added to ice cube to bloom
¼ cup of melted butter (add saffron when bloomed)
8 roma tomatoes skewered for grilling
Persian rice or Bread
Sumac
Long Persian flat blade metal skewers
Charcoal Grill with no grates (meat should not touch any grate)
Mix meat, grated onion, baking powder, salt, pepper, turmeric and egg. Add meat to skewers and shape with fisted fingers (Kabob art). Put skewers in the fridge to firm up. Grill over coals to preference rotating every 30 seconds and brush mixture of melted butter and saffron when almost complete and when plating. Serve over Persian rice or bread with grilled tomato, raw onion and sumac to taste.
Chicken or Beef Stir Fry
Submitted by Nadia Muhammedally Hedrick
“The kids and hubby love this one!”
Ingredients and Instructions
For the Sauce:
1/2 C. Coconut Aminos or Soy Sauce
1 TBS. Starch (Potato Starch or
Cornstarch)
1 TBS. Sesame Oil
1 TBS. Honey
1/4 C. Water
1 tsp. Crushed Red Pepper Flakes
Combine in a mixing bowl and set aside.
For the chicken or beef and Veggies:
1 LB. Chicken Breast, or beef cut into small pieces
Olive Oil
1 to 3 Garlic Cloves, minced
2 tsp. ground ginger (or fresh ginger grated)
1 Onion, diced
1 Red Bell Pepper, chopped
Frozen or Fresh Broccoli Florets
Matchsticks (thinly sliced carrots)
Mushrooms, sliced
Green onions, diced
Sesame Seeds
Chili Peppers, sliced (Optional)
Add olive oil to a pan. Add chicken & season with salt and pepper. Cook until no longer pink, about 3-4 mins. Remove from pan and set aside on a separate dish. Spill out any excess water leftover from the chicken and wipe down the pan with a paper towel. Add more olive oil to the pan.
Add onions. Cook until translucent.
Add mushrooms and bell peppers. Stir-fry for a few mins until softened. (Add more oil if needed). Add matchsticks and broccoli florets. Stir-fry until softened. Add minced garlic, ginger, salt and pepper. Stir-fry for a couple of mins until garlic becomes fragrant. Add the cooked chicken back into the pan. Stir to combine.
Pour the prepared sauce on top. Stir and continue cooking for a couple more minutes, until the sauce thickens up. (It happens quickly).
Remove from heat. Garnish with sesame seeds and green onions (and chili peppers if you’d like).
Serve with white rice and enjoy!
SHrimp Scampi
Submitted by Roshan Shirazi
“My little ones love this!”
Ingredients and instructions
2 tablespoons butter
2 tablespoons extra-virgin olive oil
4 garlic cloves, minced
½ cup dry white wine or broth
¾ teaspoon kosher salt, or to taste
⅛ teaspoon crushed red pepper flakes, or to taste
Freshly ground black pepper
1¾ pounds large or extra-large shrimp, shelled
⅓ cup chopped parsley
Freshly squeezed juice of half a lemon
Cooked pasta
Add shrimp and sauté until they just turn pink, 2 to 4 minutes depending upon their size. Stir in the parsley and lemon juice and serve over pasta or accompanied by crusty bread.
In a large skillet, melt butter with olive oil. Add garlic and sauté until fragrant, about 1 minute. Add wine or broth, salt, red pepper flakes and plenty of black pepper and bring to a simmer. Let wine reduce by half, about 2 minutes.
(12) Crabcakes
Submitted by Gulshun Bowie
“This is from my memory, but every time – it comes out perfect!”
Ingredients and Instructions
3 lbs crab meat
3/4 cup mayonnaise
3 eggs
1 heaping teaspoon garlic powder
6 teaspoons Worcestershire sauce
1 1/2 cups Green Bell peppers chopped
3/4 cup green onions (white part only)
1 1/2 fresh lemon
2 teaspoons lemon juice
2 teaspoons salt (or a little more)
4 – 5 hot green peppers
2 teaspoons salt or more
3 teaspoons dry mustard
3 cups bread crumbs or flour for dusting
1 1/2 cups butter and/or oil
In a large bowl mix everything except bread crumbs/flour. Shape into patties and dust with breadcrumbs or flour. Fry both sides for about 5 minutes. Use medium heat. Flip and fry more if needed until golden brown. Enjoy!
Fizzeh’s thanksgiving stuffing (serves 8)
Submitted by Jill Harper (Nelson)
“A traditional family favorite!”
Ingredients and Instructions
½ cup butter (1 stick)
3 onions chopped
1 bunch celery sliced into thin half moons
2 pounds mushrooms (button or cremini) sliced thin
1 box of Ritz crackers
Salt and pepper to taste
Fresh Thyme
Melt butter in large skillet over medium heat. Add onions and sautee until softened 3-5 minutes. Add celery and sautee for 3 minutes. Add mushrooms and sautee until softened and water has been released. Once the liquid has evaporated by about 50%, start adding Ritz crackers. Crumble as you add (though not into tiny pieces – leave some larger chunks). Add until the Ritz crackers make up about ⅓ to ½ of the stuffing batch. Adjust seasoning with salt and pepper and garnish with fresh thyme if desired.