New recipes

Tunisian-Style Oatmeal

Tunisian-Style Oatmeal


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Ingredients

  • 1 1/2 Cup Irish steel-cut oats
  • 1 Teaspoon harissa
  • 1/4 Cup plus 2 tablespoons extra-virgin olive oil
  • 2 tomatoes, diced
  • 2 scallions, sliced thinly
  • 1/3 Cup finely chopped flat-leaf parsley

Directions

The night before, bring 2 ½ cups water to a boil in a saucepan. Then, pour in the oats immediately and simmer for 1 minute. Cover the saucepan, let cool, then place in the refrigerator overnight.

The following morning, pour 1 cup water into the oatmeal and warm over low heat, stirring occasionally with a spatula to loosen the oats. Serve slightly al dente to retain the unique texture of the oats.

Meanwhile, mix together the remaining ingredients in a small bowl to make the topping. Divide the warm oatmeal and topping among 4 bowls. Serve immediately.

Nutritional Facts

Servings4

Calories Per Serving306

Folate equivalent (total)31µg8%


Tunisian Breakfast Soup

Tunisian Breakfast Soup with bell peppers, chickpeas, tomatoes, kale, and more! A nutritious way of starting the day!

Soup for breakfast, go get it!

It&rsquos Breakfast Recipe Friday!

Normally, I&rsquom all about tempting you with sweet, decadent yet healthy cake, pudding, porridge, pancakes, or waffles, to load the breakfast bases for the weekend, but this time around, we&rsquore kick starting the day with a savory Tunisian classic. Thaaaasright, we&rsquore having soup for breakfast!

It may seem strange to eat a big steamy bowl of soup for breakfast (including kale of all things), but I assure you it&rsquos not. Heck, I ate it for breakfast for a solid week, and I&rsquom the most normal person you ever did come across on the internet who writes a quirky food blog and has an outtacontrol obsession with beets. Ever.


Prepare the dough

Start by activating the yeast in ½ cup warm water (not hot) with added sugar.

Let it foam about 15 minutes.

In a bowl mix the flour and salt.

Add the yeast and the rest of warm water little by little while kneading the dough.

When the dough begins to pick up add the oil. Knead a few minutes and form a ball.

form a ball with your dough

with cling film and a cloth. Allow to double in size.

Cover the dough with cloth

Degas the dough, form a long pudding on a floured work surface. Cut out dough pieces of 50-70 gr.

Form balls in oval shape, cover with cloth and allow to rise about 20 minutes.

Form Fricassee balls of dough in oval shape

Heat the frying oil, gently lift the fricassee and place in the oil. Use a spatula if necessary to slip carefully into the oil.

When the bottom has taken a nice color turn the breads and fry on the other side (it depends on the size of the loaves, it takes about 2-3 minutes on each side) it is imperative to keep the oil over medium heat so that the interior is cooked.

If you enjoy this Tunisian dish you can try Kafteji.

frying the fricassee step by step

Remove the fricassees from the frying and place it on a plate covered with Sop alin paper.


17 thoughts on &ldquo Recipe Index &rdquo

im always looking for recipes and here is like the best recipes in the whole wide world
thanks

Terrific and innovative recipes! Looking for parve cornbread recipe can you send recipe? Thanx

Thanks Linda! The pareve cornbread recipe is available here: http://www.busyinbrooklyn.com/vegetarian-chili-cornbread/

what brand pots and pans do you recommend for pesach? I dont like farberware, looking for a good quality set as i do a lot of cooking

Cuisinart makes decent pots, otherwise for a better pot, I’d go with Calphalon.

I am a little overwhelmed with the list here. Everything looks better than the next.

I watched you make simanim salad. Many thanks a wonderful looking salad. You used a mandolin and it is what I am looking for. Would you recommend what you used and if so which brand is it. Many thanks

Thanks for watching! It’s the Zyliss folding mandoline.

mant thanks for your reply. it definitely wasn’t the zyliss mandolin. it was a small pink mandolin.
ilana

I remember which one now, but I don’t have it anymore, sorry!

On your recipe index page, in the list of breakfast and brunch, when I click on “beet, kale, and goat cheese shahshuka” it hotlinks me to a recipe for banana muffins instead. Thought you’d want to know so can fix link to what sounds like a great recipe. I just found your website via a link on Molly Yeh’s website today (she gave a shout-out to your hasselback salami). Just scrolling through your recipes quickly, I’ve found a long list of great sounding (and super inventive and one-of-a-kind) recipes that I will try. Thank you!

Hi Susan and welcome to the blog! Thanks for pointing that out, I fixed it and also took the opportunity to update the index!

I’ve been looking for an egg matzoh recipe since it’s our favorite and we don’t have Passover foods in our grocery. Do you have one or do you know of a website that has this recipe? Thanks!

Unfortunately I’ve never made matzo from scratch so I’m not familiar. Good luck!

I would love a recipe for the passover leaf cookies they are harder to find in the bake shops. I think they are made with an almond cookie base? thanks1


After mixing the ingredients, the brick sheet is kneaded until an almost liquid paste is obtained, which is then left to stand for 2 to 3 hours. The dough is again kneaded and applied with a brush to a hot plate or pan.

In the Maghreb culture, bricks are generally eaten as a starter or snack with tuna, minced meat, fish, or even eaten as a dessert filled with fruit, cream, etc. Bricks should be thoroughly drained before serving or placed on paper towels. They are suitable for frying or baking.


  • 2 cups whole wheat flour or drum-wheat &ldquoAtta&rdquo
  • 1 teaspoon salt
  • 1 cup water
  • 2 tablespoons wheat flour, for rolling and dusting

  1. Sieve the flour, add salt to it and mix well. Place the flour in a large bowl and add 3/4 cup of the water. Stir gently with fingers in a circular motion until the flour starts to gather. Add 1-2 tablespoons more flour if the dough looks too sticky. Add more water if it looks too dry and firm.
  2. Knead the flour until it becomes soft and pliable and doesn't stick to your fingers. You can put a little oil on your hand while kneading the dough to help with kneading. Cover the dough with plastic wrap and let the dough rest for at least 1 hour, at room temperature. You may store the dough in refrigerator. Just thaw to room temperature before using it.
  3. Once ready to make chapatis, heat the griddle over medium-high heat. Divide the dough into 10-12 equal-sized dough balls. Working on one dough ball at a time. Roll a dough ball in the flour and flatten it a bit with your hands. Transfer the flatten ball to a clean flat surface, roll it with a rolling pin into a 6-7 inch disc. If the dough sticks to the surface, dust the surface with more flour.
  4. Place the chapati on the hot griddle and cook for 30 seconds or until tiny golden dots appear on the surface, flip over and cook the other side. Flip over again and soon the chapati will start to puff up. Use a folded kitchen towel and press gently on the puffy chapati to push the air to the flatten part of of the chapati. The whole bread should puff up into a round ball.
  5. Transfer the cooked chapatis to a serving platter. You may baste it with a little butter or ghee. Serve immediately.

Tunisian-Style Oatmeal - Recipes


Servings: 6-8

1/3 cup water
1 onion, chopped
2 jalapenos, seeded and finely chopped
2 teaspoons minced fresh ginger
1 teaspoon minced fresh garlic
1 ½ teaspoons ground cumin
¼ teaspoon ground cinnamon
1/8 teaspoon crushed red pepper
1/8 teaspoon ground coriander
2-3 sweet potatoes, peeled and chopped
2 14.5 ounce cans chopped tomatoes
2 14.5 ounce cans garbanzo beans, drained and rinsed
1 cup green beans, cut in 1 inch pieces
1 ½ cups vegetable broth
¼ cup natural peanut butter
¼ cup chopped cilantro

Place the water, onion, jalapenos, ginger and garlic in a large pot. Cook, stirring occasionally for 5 minutes. Add cumin, cinnamon, red pepper and coriander. Cook and stir for 1 minute. Add sweet potatoes, tomatoes, garbanzo beans, green beans, vegetable broth and peanut butter. Bring to a boil, reduce heat and simmer for 30 minutes, or until potatoes are tender. Stir in cilantro and let rest for 2 minutes. Serve over rice or other whole grains.

Source: The McDougall Newsletter
Photo Copyright 2020 Caleb Herbert, licensed under the terms of the Creative Commons Attribution 4.0 International license.

Submitted by:

4 Responses to “Tunisian Sweet Potato Stew”

This is our favorite recipe so far from the Starch Solution book. Recently, I have been using powdered PB2 instead of peanut butter. I agree it needs a little sweetness and salt (particularly if using the PB2). I increase the spices to our taste. It freezes very well. I often double the recipe. Leftovers make a fabulous pureed soup as well (very elegant and you’d swear it had cream in it…so rich). I like it with frozen Italian style green beans even better than with “stringbeans”

I just made this today, absolutely delicious. I had this once in a North African restaurant and remembered loving it.

I added sugar and salt to bring out a little more flavor. I also added this new spice (Moroccan Seasoning by McCormick’s) I purchased. In fact, I highly recommend having this around. You can use it for most Middle Eastern or Indian dishes, it is just fantastic. It has all the spices in the recipe, plus turmeric, paprika and cardamom!

I made this for the first time a few days ago. Very tasty the first evening, but even better once the leftovers sat in the refrigerator overnight!

I make this all the time (fortunate enough to attend the 10-day McDougall program). But I put all the ingredients in my crockpot and add some frozen spinach and let it cook until the potatoes are done as well as letting it get thick. Makes the kitchen smell really good too.


I'd love to know how it turned out! Please let me know by leaving a review below. Or snap a photo and share it on Instagram be sure to tag me @onceuponachef.

This baked oatmeal transforms ordinary oatmeal into something special with fruit, nuts and a lightly sweetened custard.

Ingredients

  • 2 cups old-fashioned rolled oats (not instant)
  • 3/4 cup light brown sugar
  • 1 cup chopped walnuts or pecans, divided
  • 1/2 cup raisins
  • 1 teaspoon baking powder
  • 2 teaspoons cinnamon
  • 1/2 teaspoon salt
  • 2 large eggs
  • 2 cups milk
  • 1 teaspoon vanilla extract
  • 4 tablespoons unsalted butter, melted, plus more for greasing the dish
  • 2 tart yet sweet baking apples, such as Honey Crisp, peeled and cut into 1/2-inch chunks (about 2 cups)

Instructions

  1. Preheat the oven to 325°F . Grease an 8 or 9-inch baking dish with butter.
  2. In a medium bowl, combine the oats, brown sugar, 1/2 cup of the nuts, raisins, baking powder, cinnamon and salt. Mix well.
  3. In another bowl, break up the eggs with a whisk then whisk in the milk and vanilla until well combined.
  4. Add the milk mixture to the oat mixture, along with the melted butter.
  5. Scatter the apples evenly on the bottom of the prepared baking dish. Pour the oatmeal mixture over top and spread evenly. Sprinkle remaining 1/2 cup nuts on top. Bake for 40-45 minutes, until the top is golden and the oats are set. Serve warm or at room temperature.
  6. Freezer-Friendly Instructions: This dish can be frozen after baking, tightly covered, for up to 3 months. When you’re ready to serve it, defrost in the refrigerator for 24 hours then reheat it, covered with foil, in a 325°F oven until hot.

Nutrition Information

Powered by

  • Per serving (6 servings)
  • Calories: 411
  • Fat: 17 g
  • Saturated fat: 8 g
  • Carbohydrates: 60 g
  • Sugar: 36 g
  • Fiber: 5 g
  • Protein: 10 g
  • Sodium: 322 mg
  • Cholesterol: 90 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

See more recipes:


Prepare the dough

Pour the flour into a bowl, make a well in the center, add 2 pinches of salt. butter and a little warm water, work (about 15 min) until you get a compact and elastic dough.

Cover it with a cloth and prepare the filling: mix the powdered almonds, stir in the sugar, butter, 4 tbsp. orange blossom water and cinnamon.

Preheat the oven to th 7 (210 °). Divide the dough into 4 parts.

Prepare the gazelle horns dough


How To Up Your Breakfast Game

Alon Potilskis was never a big breakfast eater — until he went to Japan. There, he discovered an unexpected morning meal he liked so much that he’s been enjoying it ever since: oatmeal made with veggie stock, eggs, miso paste, green onion, bonito flakes and togarashi, a hot-pepper blend with citrus peel and garlic.

If you’re more likely to reach for fruits and brown sugar than eggs and onion to top your oatmeal, you’re missing out on a whole other world of tasty and nutritious oats recipes like Potilskis’ Japanese-inspired dish.

Oats are popular because they’re a “blank canvas” for a nutritious and satisfying morning meal, says registered dietitian Bonnie Taub-Dix. They’re also the whole-grain source with the highest amount of soluble fiber, said Jodee Johnson, an associate principal scientist for Quaker Oats and member of the Quaker Nutrition Sciences team that researches the nutritional benefits of oats.

But nutritionists say adding savory ingredients such as veggies, fish, meat, cheese or eggs to your oats is an easy — and surprising — way to get the balance of protein, carbs, fiber and fat that you need in your first meal of the day.

Let’s look at some delicious ways to add savory oats to your morning routine, depending on your breakfast personality.

Making savory oats doesn’t have to be complicated. In fact, you can whip up a nutritious batch using ingredients you have in your fridge and pantry.

Alycia Hammersmith, a health coach at a digital startup, says knowing that she can spice up her oats with readily available ingredients has helped her adopt and maintain healthy eating habits in the mornings. “It’s saved me from many sugar-laden breakfasts,” she says. The switch allows her to easily whip up her current favorite savory starter: oats, a fried egg and whatever greens are in the fridge.

If you want to have fun with your breakfast, the possibilities are endless with savory oats.

For an Asian-inspired twist, consider adding oats to the ingredients you’d normally find in a noodle- or rice-based dish. To start, swap water for a low-sodium veggie, chicken or beef broth as your oatmeal’s liquid base. Then add protein, such as eggs, cheese, tofu or lean meats, and vegetables of your choice. Try topping your meal with different condiments — think miso, white pepper or hot sauce — to up the umami. Finally, add olive oil, coconut oil or flaxseed oil to bolster the satisfying, full feeling that oats provide.

Entrepreneur Erin Borges balances sweet peach oatmeal with Brie, basil and bacon. Blake Moore, a marketing strategist, uses oats as a “grain bed” for salmon, kimchi, sautéed mushrooms, zucchini, kale and seaweed, and his “breakfast curry” combines oatmeal with eggs and red or green curry paste. Chef and culinary consultant Jenny Dorsey makes Tunisian-style oatmeal with tomato, parsley, olive oil, scallions and harissa, a North African spice blend.

With savory oats, you don’t have to choose between flavor and speed. You can cook Quaker Instant Oatmeal in just 90 seconds in the microwave, and try preparing Quaker Old Fashioned Oats the night before to create chilled Overnight Oats that are ready to grab and go in the morning — add water, milk or yogurt to oats and your desired toppings in an airtight glass jar and let sit overnight. (Tip: With only a few minutes of chopping at the beginning of the week, you can package each day’s savory toppings ahead of time.)

If the thought of morning mixing still feels like a stretch, set aside time to make a large batch of your favorite recipe on the weekend, freeze it in small containers and reheat some in the mornings.

Adding savory ingredients to your oats is a great way to shake up your breakfast routine with exciting new food combinations and give both your mind and your body the sustenance they need.

Looking for even more inspiration to spice up your mornings with savory oats? Scroll through posts tagged #savoryoats on Instagram.

This article was produced by Thrive Global and sponsored by The Quaker Oats Company.


Watch the video: Gluten Free Almond cake. 4 ingredient Almond cake. Asheescookbook (July 2022).


Comments:

  1. Anghus

    Yeah, I thought so too.

  2. Fekus

    There is something in this and I like your idea. I propose to bring it up for general discussion.

  3. Montaigu

    I am also worried about this question. Where can I find more information on this issue?



Write a message