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Archive for the ‘Entrees’ Category

Veal with Vegetables in Red Sauce

Posted in Red Meat on August 2, 2010| Leave a Comment »


This is a one pot dish–goes well with either white rice or French bread.

You will need:

1) 1 pound of veal, cut into medium pieces.

2) 2 medium onions, finely sliced.

3) one green chilly pepper(halved lengthwise)–optional.

4) 1/2 medium acorn squash, peeled and quartered.

5) 2 big potatoes, peeled and halved.

6) green and yellow zucchini, each cut into 4 pieces

7) 2 medium tomatoes, diced

8) 3 carrots, peeled and halved

9) Salt to taste

10) 2 tsp of ground cumin

11) 1 1/2 tsp of ground coriander

12) 1/2 tsp of ground cinnamon

13) 1/8 tsp of freshly ground pepper

14) 2-3 cardamons–whole

15) 1/4 of a bunch of cilantro–tied with a string– and3 tblsp of finely chopped  for garnish.

16) 3-4 tblsp of Olive Oil.

17) 2 and 1/2 tblsps of tomato paste.

Let’s get started:

In a pot add the olive oil, meat, onions, cilantro (tied with a string), all the spices (10-14), salt. Mix well, cover and place on medium heat for 30 minutes. Then add the tomatoes and let cook for another 15 minutes. Then add some boiling water to cover entirely, and let boil for 20 minutes. Add the tomato paste and let cook for 15 minutes. Then add the  carrots and let cook for 15 minutes, add the potatoes and let cook for another 15 minutes. Add the squash, let cook for another 10 minutes. Finally add the zucchinii and let cook for 10 minutes.

I usually like to put it in an oven dish after I am done, and leave under the broiler for the meat and vegetables to brown on top. But this is optional.

Serve with either white rice or hot French bread, straight from the oven and enjoy.

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Chicken Sauce with Potatoes (Sanunat Dijaaj) — صانونة دجاج

Posted in Chicken on July 27, 2010| 6 Comments »




Whenever my mother would ask me what I wanted for lunch, it was ALMOST always this sauce with white rice.

1) whole chicken cut in 4 pieces, or 8 if you so desire

2) 2 medium potatoes quartered

3) 1 medium onion finely minced

4) 2 cloves of garlic minced

5) 1 green chillie pepper grated

6) 2 tblsp of finely chopped cilantro

7) 2-3 tblsp of Oilive Oil

8) 1 tsp of ground cumin

9) 3/4 tsp of ground coriander

10) 1/4 tsp of ground cinnamon

11) 1/4 tsp curry powder

12) a couple of cardamon pods

13) 1 tblsp of tomato paste

14) Salt to taste

Place a  pot under medium heat,  add the olive oil and onions and potatoes and sautee until the onions are golden brown. Add the chicken and garlic and let cook until the water from the chicken dries out. Add the spices–cumin, coriander, cinnamon, cardamon, and curry powder–and the the green chillie and let the flavors marry for about 3 minutes.

Add about 2 cups of boiling water to cover the chicken entirely, then cover the pot and let boil until the chicken and potatoes cooked through. Will take about 4-5 minutes. Add the salt and tomato paste and let simmer until the sauce thickens and the oil rises to the surface.

Garnish with finely chopped cilantro. Serve hot with white rice.

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