DOCSLIB.ORG

Tagine New Menu Aug 2019 Vud-FINAL

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Tagine New Menu Aug 2019 Vud-FINAL THE TAGINE SPECIAL MENU Chorba (Soup) VF/DF £29.99 per person traditional North African soup, cooked with chick peas and fresh tomatoes SELECTION OF STARTERS Assortment of Briouats Selection of filo pastry with chicken, beef, spinach and goats cheese OR Houmous* V/GF chickpeas purée served with crispy pitta bread and ouzania olive oil OR Kefta Meshwiya GF grilled lamb kefta, mechouia dip & coriander MAIN COURSE Zizou Grill Merguez, Lamb Chop, Mince Beef, Lamb and Chicken skewers served with selection of salad Chicken Djaj Tagine GF/DF Traditional chicken with preserved lemons, olives, onion compote and saron Lamb Barkouk Tagine GF/DF Slow cooked lamb shank with prunes, almonds, poached pear and sesame seeds Fish Tagine GF/DF Sea bass cooked in plancha with potato, fennel, in a tomato sauce + purple olives Batenjan Bil Jibneh* Baked aubergine stued with roasted peppers, rocket salad and goat cheese + Extra’s see side dishes ALLERGEN ADVICE: DESSERT Some dishes may contain traces of the following allergens, Wheat, Gluten. Peanuts, Sesame Seeds, Celery. Soybeans, Milk, Eggs, Mustard, Lupin, Molasses, Crustaceans, Fish, Sulphur Dioxide. Selection of Moroccan pastries and mint tea PLEASE NOTE that if you are pregnant, You may need to be cautious when consuming any of the above dishes, for any questions regarding allergen contents please ask GF Gluten Free DF Dairy Free V Vegan/Vegetarian your waiter or management. Thank you STARTERS TO SHARE Chorba (Soup) VF/DF £6.00 Baba Ghanush V/GF £6.00 traditional North African, cooked with Smoked aubergine, served with sauté chick peas and fresh tomatoes spring onions Zaalouk VF/DF/GF £6.00 Merguez Meshwi £6.50 compote of aubergines cooked with Grilled spicy beef sausages, sesame seeds tomato sauce, parsley, fresh coriander and olive oil Kefta Meshwiya GF/DF £6.50 grilled beef kefta, mechouia dip & Mechouia VF/DF/GF £6.00 coriander slow cooked grilled pepper cooked with tomato sauce cumin, garlic and olive oil Lahm Meshwiya GF/DF £8.50 Lamp chops served with buckwheat Houmous V/GF £6.00 and spinach chickpeas purée served with crispy pitta bread and ouzania olive oil Pastilla of Chicken £8.50 sweet and spicy filo pastry with pistachio and Slata Barda VF/DF/GF £6.00 cinnamon Sliced beetroot with honey, cinnamon, olive oil and a touch of balslmic vinegar Assortment of Briouats £7.90 Selection of filo pastry with chicken, beef, spinach and goats cheese Carrot Salad VF/DF/GF £6.00 Cooked carrot with garlic, coriander and Vegetable Mezze V/DF/GF £15.00 morrocan spices Vegetarian* mezze including 5 dips from the Marinated Olives £3.00 cold kemia - excluding the Baba Ghanush TO FOLLOW Couscous Mechoui for Two DF Tanjia Lamb for Two DF Slow roasted lamb shoulder with Lamb shank slow cooked in a clay pot with authentic spices & sesame seeds saa couscous £19 per person £19 per person Zizou Grill DF £17.00 Tagine of the Day £17.00 Merguez, Lamb Chop, Mince Beef, Lamb and Chicken skewers served with Tagine Djaj DF/GF £15.00 selection of salad Traditional chicken with preserved lemons, for 2 people £32.00 olives, onion compote and saron for 4 people £59.00 Tagine Baldy DF/GF £16.00 Traditional chicken with chickpeas and Couscous Zizou DF £19.00 batata frite Traditional couscous served with lamb, grilled chicken, merguez and vegetable broth sauce Tagine Lala Fatima DF/GF £16.00 Traditional chicken with preserved lemons, purple olives, potatoes and saron Veg Couscous VF/DF £12.00 Steamed cracked wheat served with chick Tagine El Waza DF/GF £16.00 peas, raisins and veg broth bouillon Duck breast served with chick peas stew & pistachio Lamb Barkouk Tagine DF/GF £17.00 Slow cooked lamb shank with prunes, Fish Tagine DF/GF £17.00 almonds, poached pear and sesame seeds Sea bass cooked in plancha with potato, fennel, in a tomato sauce + purple olives Tagine Walida DF/GF £17.00 Slow cooked lamb shank with potato, fennal Healthy Fish DF £17.00 and french beans Grilled salmon served with roasted veg quinoa Tagine Ishoufan DF/GF £17.00 Slow cooked lamb shank with spiced spinach SALAD Vegetarian with Goat Tagine Kefta DF/GF £14.00 Cheese Salad V £12.00 Beef meatballs cooked with tomato sauce and moroccan spices finished with a poached egg Chicken Salad DF £14.00 VEGETARIAN Batenjan Bil Jibneh V £13.00 Veg Tagine VF/DF/GF £12.00 Baked aubergine stued with roasted Slow cooked vegetables with fresh tomato peppers, rocket salad and goat cheese sauce SIDES SIDES Ishoufan (Spiced Spinach) Batata Hara VF/DF/GF £4.00 + Seasame Seeds £4.50 Marguez Batata Hara £5.50 Couscous VF/DF £3.00 French Beans VF/DF/GF £4.00 Saa Couscous VF/DF £3.00 Rice DF/GF £3.00 Morrocan Bread V £3.00 Marinated Olives £3.00 Flat Bread VF £2.50 Green Salad £4.00 Harissa VF £1.50 FRUIT COCKTAILS HOT DRINKS Mint Sahara £4.50 Pot of fresh Moroccan Mint tea Fresh mint shaken with lemon juice and (medium) £6.00 / (large) £8.99 gomme (sugar syrup) topped up with soda English tea/Earl Grey £2.00 Berber Cooler £4.50 Moroccan coee £2.50 Fresh Raspberriy purée shaken with apple and fresh orange juice Latte £2.50 Cappuccino £2.50 Skinjbir £4.50 Fresh Mango pureé shaken with ginger, Single espresso £2.00 and pineapple juice. Double espresso £2.50 Idjassa £4.50 A fresh pear puree and kiwi shaken with Fresh Herbal Teas apple juice and a touch of orange Orange Blossom & MInt £2.50 blossom water Cinnamon & Mint £2.50 Cardamon & Mint £2.50 SHISHA COLD DRINKS All kind of flavours (please ask waiter for flavours available) Coke / Diet £2.50 £15.00 Lemonade £2.50 Apple Juice £2.50 Pineapple Juice £2.50 Cranberry Juice £2.5 0 Orange juice £2.50 Fresh Lemon juice £2.50 Still/sparkling mineral water (750ml) £3.00 An optional 12.5% service charge will be added to your bill Visit Tagine restaurant on Facebook for special oers and promotions We also organise weddings and private parties, call us on 020 8675 7604 [email protected] www.zizoutagine.com.
Load more

Recommended publications
  • Stock Vs. Broth: Are You Confused? Kim Schuette, CN Certified GAPS Practitioner
    Stock vs. Broth: Are You Confused? Kim Schuette, CN Certified GAPS Practitioner French chefs have a term fonds de cuisine, which translates “the foundation and working capital of the kitchen.” Bone and meat stock provide just that, the foundation of both the kitchen and ultimately one’s physical health. One of the most common Questions that those individuals embarking upon the GAPS Diet™ have is “Do I make stock or broth?” What is the difference between the two? The two words are often used interchangeably by the most educated of chefs. For the purpose of the GAPS Diet™, Dr. Natasha Campbell-McBride uses the terms “meat stock” and “bone stock.” In this paper, I will use “meat stock” when referencing meat stock and “bone broth” for bone stock. Meat stock, rather than bone broth, is used in the beginning stages of the GAPS Diet™, especially during the Introduction Diet where the primary focus is healing the gut. Bone broth is ideal for consuming once gut healing has taken place. The significant difference is that the meat stock is not cooked as long as bone broth. Meat stock is especially rich in gelatin and free amino acids, like proline and glycine. These amino acids, along with the gelatinous protein from the meat and connective tissue, are particularly beneficial in healing and strengthening connective tissue such as that found in the lining of the gut, respiratory tract, and blood/brain barrier. These nutrients are pulled out of the meat and connective tissue during the first several hours of cooking meaty fish, poultry, beef and lamb.
    [Show full text]
  • Download Ivar's Chowders Nutritional Information
    A Northwest Soup Tradition Widely recognized as one of the finest food purveyors in the country, Ivar’s Soup & Sauce Company produces top-quality seafood soups, and sauces at our state-of-the-art facility in Mukilteo, Washington. Our soup tradition began in 1938 when Ivar Haglund began making and selling his homemade clam chowder on the Seattle waterfront. Today, along with our original line of Ivar’s seafood soups and chowders, we produce a selection of original, non-seafood recipes and new classics. Ivar’s also develops custom soups for restaurants and food-service companies, and they’re all made with the same tradition of quality that has made us famous since 1938. Ivar’s Soup & Sauce Company • 11777 Cyrus Way, Mukilteo, WA 98275 • Ivars.com Alder Smoked Salmon Chowder RTH For more information please contact our sales department at 425 493 1402 Savor the irresistible flavor of wild Alaskan smoked salmon, blended with tender potatoes and vegetables in this rich and creamy chowder. Preparation time: 30 minutes Main Ingredients: Potatoes, smoked salmon, garlic, Distribution Item Number: onion, celery, spices, Parmesan and Romano cheese Manufacturers’ Code: 969 Shelf Life: Three months refrigerated or 18 months Contents: Four 4-pound pouches of soup, ready to use. frozen. Ivar’s Puget Sound Style Clam Chowder Available in concentrated and heat-and-serve versions, this distinctive Northwest-style chowder with a tantalizing hint of bacon is made with meaty clams harvested in the icy waters of the Atlantic Ocean. Preparation Time: 35 minutes Main Ingredients: Sea clams, potatoes, bacon, Distribution Item Number: onions, celery Loaded Baked Potato Soup RTH Manufacturers’ Code: concentrate 9571, heat-and-serve 952 Shelf Life: Three months refrigerated or 18 months frozen.
    [Show full text]
  • Soups & Stews Cookbook
    SOUPS & STEWS COOKBOOK *RECIPE LIST ONLY* ©Food Fare https://deborahotoole.com/FoodFare/ Please Note: This free document includes only a listing of all recipes contained in the Soups & Stews Cookbook. SOUPS & STEWS COOKBOOK RECIPE LIST Food Fare COMPLETE RECIPE INDEX Aash Rechte (Iranian Winter Noodle Soup) Adas Bsbaanegh (Lebanese Lentil & Spinach Soup) Albondigas (Mexican Meatball Soup) Almond Soup Artichoke & Mussel Bisque Artichoke Soup Artsoppa (Swedish Yellow Pea Soup) Avgolemono (Greek Egg-Lemon Soup) Bapalo (Omani Fish Soup) Bean & Bacon Soup Bizar a'Shuwa (Omani Spice Mix for Shurba) Blabarssoppa (Swedish Blueberry Soup) Broccoli & Mushroom Chowder Butternut-Squash Soup Cawl (Welsh Soup) Cawl Bara Lawr (Welsh Laver Soup) Cawl Mamgu (Welsh Leek Soup) Chicken & Vegetable Pasta Soup Chicken Broth Chicken Soup Chicken Soup with Kreplach (Jewish Chicken Soup with Dumplings) Chorba bil Matisha (Algerian Tomato Soup) Chrzan (Polish Beef & Horseradish Soup) Clam Chowder with Toasted Oyster Crackers Coffee Soup (Basque Sopa Kafea) Corn Chowder Cream of Celery Soup Cream of Fiddlehead Soup (Canada) Cream of Tomato Soup Creamy Asparagus Soup Creamy Cauliflower Soup Czerwony Barszcz (Polish Beet Soup; Borsch) Dashi (Japanese Kelp Stock) Dumpling Mushroom Soup Fah-Fah (Soupe Djiboutienne) Fasolada (Greek Bean Soup) Fisk och Paprikasoppa (Swedish Fish & Bell Pepper Soup) Frijoles en Charra (Mexican Bean Soup) Garlic-Potato Soup (Vegetarian) Garlic Soup Gazpacho (Spanish Cold Tomato & Vegetable Soup) 2 SOUPS & STEWS COOKBOOK RECIPE LIST Food
    [Show full text]
  • 14878 8 / 15.25 Oz. Cup(S)
    BEEF WITH COUNTRY VEGETABLES SOUP Case Code Pack & Size 14878 8 / 15.25 OZ. CUP(S) Campbell's® Chunky® Beef with Country Vegetables Soup is a ready to eat soup that is crafted with big pieces of beef and hearty veggies like carrots, potatoes and peas to create a big-flavored recipe that satisfies and fills you up. Conveniently packed in a portable microwavable bowl, fuel your everyday hustle on the go through hearty spoonfuls. Nutrition Facts Campbell's® Chunky® Beef with Country Vegetables Microwavable Soup —Soup That Eats Like a Meal®. 1 Serving Per Container 1 Container Serving size FEATURES AND BENEFITS PREPARATION READY TO EAT SOUP: Enjoy the savory, hearty Microwave ovens vary. Time given is approximate. flavors of beef simmered with veggies Uneven microwave heating may cause popping, Amount per serving conveniently packed in a portable microwavable movement of the bowl and/or splattering. 1. Remove bowl plastic cap. Carefully remove and discard metal lid, then Calories 190 replace plastic cap. 1. Microwave on HIGH 1 1/2 min. Careful, leave in microwave 1 min. (For warmer soup, 12 GRAMS OF PROTEIN: Each bowl contains 12 heat another 30 seconds.) 2. Plastic cap may be hot. % Daily Value* grams of protein—Fill Up Right™ Grasp bowl on sides when removing from microwave. Total Fat 3g 4% Stir and enjoy! FILL UP RIGHT™: Each bowl is an easy and Saturated Fat 1g 5% delicious way to satisfy your hunger after the big HANDLING game or after a workout STORAGE Trans Fat 0g Shelf Life: 426 Days MICROWAVABLE SOUP IS EASY TO HEAT UP: Storage Temperature:
    [Show full text]
  • Gyro Soup with Tzatziki Sauce Opaa! It's a Grecian Delight! Tzatziki Sauce
    Gyro Soup with Tzatziki Sauce Opaa! It’s a Grecian delight! Tzatziki Sauce: l/3 cup shredded mini cucumber 1 teaspoon salt 3/4 cup Greek yogurt 1 teaspoon olive oil 1 teaspoon red wine vinegar 1 clove garlic, minced Gyro Soup 1 Tablespoon olive oil 1 large onion, peeled, thinly sliced 2 teaspoons oregano 1 teaspoon grated lemon zest 2 teaspoons ground cumin 1 1/4 teaspoon ground coriander 2 Tablespoons all-purpose flour 4 large garlic cloves, peeled, minced 1 teaspoon salt 5 cups beef stock or as needed, divided 1/4 cup tomato paste 1 pound fully cooked lamb & beef slices, thawed 6 pita flatbreads 1/4 cup canola oil or as needed 1 cup crushed pita chips 1 cup chopped tomatoes, seeded 2 Tablespoons minced chives or mint Prepare Tzatziki Sauce: In a small bowl, mix shredded cucumbers with 1 teaspoon salt; set aside to remove excess liquid from the cucumbers, about 20 to 30 minutes. Drain excess liquid; rinse with cold water; blot dry with paper towels. In a small bowl, combine yogurt, olive oil, vinegar, and garlic; stir in shredded cucumbers. Chill in refrigerator until serving. Prepare Gyro Broth: In a large heavy bottomed soup pot, heat olive oil until hot; add onions; sauté on medium high heat for about 5 minutes or softened; add oregano, lemon zest, cumin, and coriander. Cook for about 30 seconds; mix in flour, garlic, and salt for about 30 seconds. Add 3 cups beef stock and tomato paste; stir until combined, Then, bring to a boil; reduce heat to simmer; cover; cook for about 30 minutes to combine flavors.
    [Show full text]
  • Starters Gyros Pita Wraps Papouli's Family Recipes Plates Sides Soups
    starters gyros papouli’s family recipes served with choice of rice pilaf or fries served with pita, small Greek salad and choice of rice pilaf or fries SPANAKOPITAS (V) (sub cup of soup, salad or Greek fries \\ 1.00) petite Greek pies of spinach, feta and herbs SPANAKOPITA baked between layers of filo \\ 3.99 CLASSIC savory Greek pie of spinach, feta and herbs choice of chicken or beef/lamb*, lettuce, onion, tomato, baked between layers of filo \\ 8.99 (V+, GF) house-made tzatziki sauce \\ 8.49 FALAFEL BITES ground chickpeas, onions, fresh herbs, spices, fried, PASTITSIO “Greek lasagna” macaroni, ground beef & cheeses served with pickled radish and tahini sauce \\ 2.99 SPARTAN choice of chicken or beef/lamb*, grilled onion, green pepper topped with béchamel sauce \\ 9.99 and mushroom, mozzarella, house-made tzatziki sauce \\ 8.99 DOLMAS (V+, GF) CHICKEN RIGANATO (GF) grape leaves stuffed with rice & herbs \\ 2.99 ATHENIAN roasted half chicken marinated Greek style choice of chicken or beef/lamb*, French fries, onions, in lemon, olive oil & herbs \\ 10.99 tomatoes, Greek mustard sauce \\ 8.99 GREEK FRIES (V, GF) tossed with herbs, spices, feta and lemon \\ 3.99 TOUR OF GREECE pita wraps spanakopita, pastitsio, souvlaki and tzatziki \\ 11.49 served with choice of rice pilaf or fries (sub cup of soup, salad or Greek fries \\ 1.00) HUMMUS (V+, GF w/o pita) chickpeas, sesame tahini, and seasonings served with pita \\ 3.49 LOUKANIKO plates Greek pork sausage seasoned with orange & fennel, served with choice of rice pilaf or fries BABAGANOUJ
    [Show full text]
  • Homemade Vegetable Broth Homemade Broth Is More Flavorful Than Store-Bought, It Is Free to Make, Uses Leftovers You Already Have, and Reduces the Waste from Packaging
    Homemade Vegetable Broth Homemade broth is more flavorful than store-bought, it is free to make, uses leftovers you already have, and reduces the waste from packaging. Our FoodPrints Teacher, Ms. Fineran, is going to show you how she uses her vegetable scraps to make vegetable broth. She uses her homemade broth in all of the soup she cooks. In our last ​ edition of FoodPrints Anywhere, we had a whole section about making your own soup. Now, you ​ ​ will be able to make your own broth for your very own soup. Let’s get started! ​ Step 1: Collect your vegetable scraps In the photo you can see that on the right are all the vegetables I chopped for my dinner. On the left are the ​ ​ ​ scraps I don’t need for my dinner. I am going to save these scraps to make broth because they still have a lot of flavor and nutrients. Scraps are often overlooked parts of the vegetables, but when saved can actually save you money and add flavor to future meals. From these vegetable scraps, you can make broth! These are the best vegetable scraps to save for your broth: ​ ​ ○ Onions, Carrots, Celery, Garlic, Potato, Tomato, Mushroom stems, Leek roots and greens, Parsley, cilantro or other herbs stems We recommend you do not use anything moldy or from the ​ ​ Brassica family. ○ Kale, Broccoli, and Cauliflower are part of the Brassica ​ plant family and when boiled for a long period of time ​ ​ they tend to leave a bitter taste. You can use small amounts of them, but too much will overwhelm your broth.
    [Show full text]
  • SOUPS Classification of Soup Soups Can Be Classified Into T Hree Main Categories
    SOUPS Classification of Soup Soups can be classified into t hree main categories: Clear Soups: These soups are based on a clear, un-thickened broth or stock. They may be served plain or garnished with a variety of meats and vegetables. 1. Broth and Bouillon are two terms used in many different ways, but in gen eral they both refer to simple, clear soup without solid ingredients. Broth is the flavorful liq uid obtained from simmering meat and/or vege tables, and is often the base for another soup. 2. Vegetable Soup or cut vegetable soup is a clear, seasoned stock or broth with the addition of one or more vegetables an d sometimes meat or poultry products and starch to lightly thicken and give body to the soup. 3. Consomme is a rich flavorful stock that has been clarified to make it perfectly clear and transparent. Far from being a plain cup of soup, a well- made consomm é is considered the greatest of all soups. Its spa rkling clarity is a delight to the eye, and its rich, full flavor, strength, and body make it a perfect starter for an elegant dinner. THICK SOUPS Unlike clear soups, thick soup s are opaque rather than transparent. They are thickened by a thickening agent such as a roux , or by pureeing one of the ingredients too provide a heavier consistency, they may be serv ed passed or unpassed. 1. Cream Soups are soups that are thickened with roux, beurre manie or liaaison . Cream soups are usually named after the m ain ingredient such as Cream of Chicken or Cream of Tomato.
    [Show full text]
  • Outreach Minestrone
    MINESTRONE SOUP RECIPES ® COURTESY OF SSCAC’S FOOD RESOURCES PROGRAM ® Based in Union, IA, The Outreach Program is a non-profit 501 (c)(3) corporation that organizes food packaging events around the country. With more than 300 million meals packaged to date, the organization’s mission is to provide food, safe water, education, and medical care to those in need at home and abroad. OUTREACH PROGRAM MINESTRONE SOUP RECIPES OUTREACH GERMAN MINESTRONE SOUP ............................ 6 MAMA’s MEXICAN OUTREACH MINESTRONE ...................... 7 SLOW COOKER ROOT VEGETABLE MINESTRONE STEW ......... 8 OUTREACH MINESTRONE STEW ........................................... 9 OUTREACH MINESTRONE STIR-FRY .....................................10 ASIAN OUTREACH MINESTRONE SOUP ...............................11 SPRING OUTREACH MINESTRONE SOUP ..............................12 AUTUMN OUTREACH MINESTRONE SOUP ...........................13 MINESTRONE CASSEROLE ...................................................14 COURTESY OF SSCAC’S FOOD RESOURCES PROGRAM Dear Friends, Minestrone is a style of thick soup. The name means Big soup. There are so many variations of this soup, which is great because you are able to add whatever foods you like and have on hand. We have included variations based on seasonal vegetables. Included in this booklet are ways to make the soup with an ethnic twist and even into a stir fry meal, a stew and a casserole. Adding a variety of spices, you can also make the Outreach soup into a different meal. Try adding paprika, chili powder,
    [Show full text]
  • Cold Hot Extras
    TE - KITH FU - CRE IRA - PAT COR MOS - DA SANT KA ORIN - LEF I - RHODES - HYDRA Greek Islands is proud to import it’s own extra virgin olive oil, wine, cheeses, seafood, olives, herbs and spices directly from Greece. We only use healthy, natural and fresh ingredients in our cooking. Considered the most important course in Greek dining as they “Awaken the appetite” Cold Hot Greek Islands Cold Plate Flaming Saganaki Cheese A wonderful assortment of seafood, cold spreads, The finest imported Greek cheese is olives, peppers and cheese. (per person) 6.95 flambéd tableside. 5.25 Cold Spread Sampler Grilled Octopus Try our three most popular cold spreads: Our wonderful, tender octopus is charbroiled Taramosalata, Melitzanosalata, and Tirokafteri. 5.50 to perfection. 6.95 / 12.95 Taramosalata Mediterranean Baby Octopus Considered Greek caviar, this is a blend of cod Small, tender mediterranean baby octopus is served in the roe with potatoes, onions, and olive oil. 3.50 / 4.95 traditional Greek Island way. 6.95 / 12.95 Pan Fried Calamari Melitzanosalata Tender squid is lightly fried and served with Freshly roasted eggplant is blended with garlic, our zesty homemade cocktail sauce. 6.75 / 11.95 potatoes, and olive oil . .3.50 / 5.25 Shrimp Tourkolimano (5) Tzatziki Shrimp baked in a tomato-garlic sauce and a A creamy yogurt-cucumber-garlic spread blanket of crumbled feta cheese. 7.25 flavored with lemon and pepper. 3.50 / 5.25 Home Made Gyros appetizer Skordalia Our famous beef and lamb slices, with pita bread . 5.95 Smooth garlic-potato spread, blended with our own imported extra virgin olive oil.
    [Show full text]
  • Tips for Sautéing Food
    Tips for Sautéing Food (includes Beef Stew with Vegetable “Gravy” recipe Alice Henneman, MS, RD, UNL Lancaster County Extension Educator [email protected] • food.unl.edu Sautéing is quick heating, in a small amount of fat for foods to be served right away. For best color and flavor when sautéing, follow the “Tips for Sautéing Food” at the end of this recipe. Beef Stew with Vegetable “Gravy” Makes 6 servings IMPORTANT: Read recipe, including Alice's Tips, before starting to prepare stew. This soup looks like it has a rich gravy, but it's really nutrient-rich pureed vegetables! 1 pound lean beef stew meat, cut into 1-inch cubes 1 tablespoon vegetable oil 3 cups low fat, low-sodium beef broth 1 medium onion 2 cloves garlic, chopped OR 1/4 teaspoon garlic powder 1/2 teaspoon dried thyme 1/2 teaspoon black pepper, preferably freshly ground 1/4 teaspoon salt, if desired 1 pound potatoes 1 pound carrots 1. Heat oil in large saucepan or Dutch oven. Add meat and sauté until browned on all sides. 2. Add beef broth, onion, garlic, thyme, pepper and if desired, salt. Bring to a boil. Reduce heat, cover and simmer for about an hour until meat is tender. 3. While the meat is cooking, wash, peel and cut the carrots and potatoes into 1-inch chunks. 4. When meat is tender, add the cubed vegetables. Bring mixture to a simmer and cover. Cook for about 20 more minutes or until vegetables are tender. 5. Remove about half the vegetables (but no meat) with a slotted spoon and puree in a blender until smooth.
    [Show full text]
  • Cultural Quiz
    Cultural Quiz 1. Which of the following refers not only to a dish 8. Which of the following is considered a "a true but also to the pot in which it’s cooked? British national dish"? a. Poutine (Canada) a. Chicken tikka masala b. Smorgasbord (Sweden) b. Chicken parmigiana c. Tagine (northwest Africa) c. Peking Duck d. Goulash (Hungary) d. Souvlaki 2. What item is on the table at every Ethiopian 9. In Myanmar, a stew called ________ is a meal? common breakfast item. a. Curried chickpeas a. Mohinga b. Steamed rice b. Suan la tang c. Pickled carrots c. Tom kha gai d. Injera bread d. Dashi 3. The world’s most expensive spice is native to 10. Which of the following is a dish that you can Southwest Asia. What is it? find almost everywhere in Brazil? a. Cardamom a. Feijoada b. Saffron b. Salteñas c. Vanilla c. Fasolada d. Star anise d. Chicken tagine 4. Durian, a spiky fruit grown in Indonesia and 11. According to legend, the Margherita pizza was Malaysia, is best known for what? invented in which Italian city? a. Its sweet milk a. Margarita b. Its terrible smell b. Naples c. Its edible husk c. Rome d. All of the above d. Pisa 5. The world’s largest fish market is in what capital 12. Tarte tatin, a classic French dessert, is typically city? made with what fruit? a. Tokyo, Japan a. Cherries b. Canberra, Australia b. Pears c. Mexico City, Mexico c. Apples d. Beijing, China d. Plums 6. What is traditionally served alongside haggis, 13.
    [Show full text]