Posts Tagged ‘middle eastern’
I first made (and posted) this recipe two years ago. At the time, Rick told me I should make it again. Well, I finally did and it was just as good as we both remembered it. I thought it was worth updating this post because I got better pictures of it today. Read the rest of this entry »
I love stuffed peppers…I’ve realized I don’t really care what they’re stuffed with! I got this recipe from the May 2009 issue of Women’s Health (a great magazine by the way), page 123.
Recipe: Middle Eastern Stuffed Peppers
Summary: Healthy and delicious stuffed peppers with venison.
- 4 medium sweet bell peppers
- 1/2 lb ground venison
- 1 tsp olive oil (I used Spanish)
- 1/2 cup golden raisins
- 1 8 oz can tomato sauce
- 1/4 cup sliced stuffed green olives
- 1/2 tsp chopped garlic
- 1 tsp cinnamon
- 2 tsp ground cumin
- 1 cup precooked brown rice, heated
- Preheat oven to 400 degrees.
- Cut the tops off peppers, removing seeds and white membranes. Place in a baking pan.
- Heat oil in a nonstick skillet and brown the venison with the garlic, cinnamon, and cumin using medium heat.
- Add raisins and tomato sauce and cook until mixture is hot (about 3 minutes).
- Remove skillet from heat and mix in rice and olives.
- Place equal amounts of mixture into each pepper and replace tops. Cover pan tightly with foil.
- Bake until peppers are soft (about 15 minutes).
Cooking time (duration): 30
Number of servings (yield): 4
Meal type: dinner
Culinary tradition: Middle Eastern
Copyright Â© Copyright Susan Rose.
Recipe by Susan Rose.
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I’ve been experimenting with venison jerky recipes. I don’t care for the traditional flavors of jerky, so I’m adding my own seasoning blends. Because venison meat works so well with Mediterranean flavors, I thought I’d use the spice blend I use for Shwarma. The result is a sweet and spice venison jerky. It’s almost like eating dessert. I really love it! I use my dehydrator to make the deer jerky, but you could use your oven too. If you want to smoke it, omit the liquid smoke from the recipe.
Recipe: Sweet and Spicy Venison Jerky
- 2 pounds boneless venison round roast, sliced into Â¼ wide strips
- 4 cups venison broth
- 2 tablespoons Frontier 5 spice powder
- 2 tablespoons meat tenderizer
- 2 teaspoons cumin
- 4 drops liquid smoke
- In a bowl, mix together all ingredients except the venison. Mix until the spices are dissolved as completely as possible.
- Put the venison strips in a bowl and cover with the marinade.
- Cover the bowl and marinate overnight (about 12 hours) in the refrigerator.
- Place the venison on dehydrator sheets.
- Dehydrate at 155Ëš for about 8 hours, until jerky is dry, but not brittle. Time will depend on how thick the meat slices are.
Frontier Five Spice Powder is a blend of Cinnamon, fennel, cloves, star anise, and white pepper. If you canâ€™t find Frontier or a similar blend, you can just add these spices. Iâ€™m not sure what the ratio used in the blend is, but the Cinnamon and clove flavors are very dominant.
Cooking time (duration): 10
Number of servings (yield): 12
Meal type: snack
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