Kabsa

Difficulty: NEWBIES CAN DO IT

Special Menu: Tour of Asia

3 T olive oil
2 large onions, chopped
2 c basmati rice

spice mix (can mix beforehand)
1/2 teaspoon kabsa spice
2 t cardamom powder
2 cloves
1/2 t grated nutmeg
pinch saffron threads
1/4 t fennel seed
1/4 t cinnamon
1/4 t ground black pepper
1/4 t coriander
1/4 t cumin

4 1/2 c water
1 t pomegranate molasses
1 1/2 t salt
1 not chikn bouillon cube
1 small can plain tomato sauce
1/2 package soy curls, soaked and drained

Topping:
1 T olive oil
1/2 c raisins, dates, or a mixture of both
1/2 c sliced almonds
1/2 c cashews
1/4 c pistachios
1/4 c pine nuts
pinch salt

heat 3 T oil very large pot (or wok), saute onion until soft
add rice and spices and sizzle until fragrant, then add water
while bringing to a boil, add pomegranate molasses, salt, bouillon, tomato sauce, and soy curls
cover and reduce heat to medium low until rice is cooked.

meanwhile, saute topping in small pan until slightly toasted, about 3-5 minutes
pour rice into large platter, add topping and share.

Sick Juice

This is a magical tonic I drink when I am sick. It seems to help me get better fast.

1 quart water
2 inches fresh ginger, peeled and sliced
a pinch saffron (optional)
2 t turmeric (or more!)
juice of 1 lemon

boil water with saffron and ginger for 10 minutes.
strain or scoop out ginger and saffron, discard or save for other uses.
allow to cool for 20 minutes, then mix in lemon juice and turmeric.
drink warm or pour over ice.
add sweetener if desired and get well soon.

Lemon Saffron Risotto

Difficulty: MEDIUM

Special Menu: Color Dinner

Lemon Saffron Risotto
1 c arborio rice
2 T olive oil
2 cloves garlic, chopped
1 small onion, chopped
¼ t (a pinch) saffron
¼ t turmeric powder
¼ c dry white wine
4 c vegetable broth (or water with 2 bouillon cubes)
1 t lemon pepper
lemon zest
Salt if needed

Heat large saucepan and saute onion and garlic in olive oil
add saffron and turmeric and cook for 2 minutes
Pour in rice and toast for about 1-2 minutes
Add wine slowly until absorbed
Add ½ cup broth at a time, stirring often, until absorbed, and repeat until rice is al dente.
When there is very little liquid remaining (but not quite dry), add lemon zest and stir.
Season with salt and pepper to taste