vibrantflavors.blogspot.com
Vibrant Flavors: October 2011
http://vibrantflavors.blogspot.com/2011_10_01_archive.html
Friday, October 21, 2011. Ahi Tuna with Smoky Hot Oregon Dukkah. This recipe was inspired by one in Mark Bittman's cookbook. How To Cook Everything. It is a simple recipe that let's the wonderful taste of the Ahi shine through with a crunchy crust from Oregon Dukkah! 2 (1" thick) Ahi Tuna steaks - about 1.5 to 2 pounds. Juice of 1 lime. 2 Tbs tamari or soy sauce. 2 - 4 Tbs Smoky Hot Oregon Dukkah. Heat grill or broiler to quite hot with the rack close to the heat. On a plate. Reserve until later.
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Vibrant Flavors: Omelet with Oregon Dukkah
http://vibrantflavors.blogspot.com/2013/04/omelet-with-oregon-dukkah-this-recipe.html
Thursday, April 18, 2013. Omelet with Oregon Dukkah. Omelet with Oregon Dukkah. This recipe was inspired from an article in the Jakarta Globe. What a great way to start the day! 2 large eggs, cracked into a small bowl; 1-2 teaspoon Oregon Dukkah, 2 Tbs of crumbled feta cheese; 1 tablespoon vegetable oil. 1 To make the omelet, crack the eggs and add dukkah, beat the mixture gently and set aside. 3 Roll the omelet sideways to cook the reverse side and cook for another 30 seconds. 6327 SW Capitol Hwy.
vibrantflavors.blogspot.com
Vibrant Flavors: Ahi Tuna with Smoky Hot Oregon Dukkah
http://vibrantflavors.blogspot.com/2011/10/ahi-tuna-with-smoky-hot-oregon-dukkah.html
Friday, October 21, 2011. Ahi Tuna with Smoky Hot Oregon Dukkah. This recipe was inspired by one in Mark Bittman's cookbook. How To Cook Everything. It is a simple recipe that let's the wonderful taste of the Ahi shine through with a crunchy crust from Oregon Dukkah! 2 (1" thick) Ahi Tuna steaks - about 1.5 to 2 pounds. Juice of 1 lime. 2 Tbs tamari or soy sauce. 2 - 4 Tbs Smoky Hot Oregon Dukkah. Heat grill or broiler to quite hot with the rack close to the heat. On a plate. Reserve until later. Ahi Tun...
vibrantflavors.blogspot.com
Vibrant Flavors: Quinoa, Vegetables and Oregon Dukkah
http://vibrantflavors.blogspot.com/2013/03/quinoa-vegetables-and-oregon-dukkah.html
Wednesday, March 6, 2013. Quinoa, Vegetables and Oregon Dukkah. I was inspired by Martha Rose Shulman's Bulgar Bowl with Spinach, Mushrooms and Middle Eastern Nut and Spice Seasoning. http:/ www.nytimes.com/2013/03/08/health/bulgur-with-middle-eastern-seasoning-recipes-for-health.html. I prefer to use quinoa for two reasons. One, it is gluten free. The other, that it is high in protein and lower in carbs. 1/2 cup minced white or yellow onion. 1 3/4 cups hot water or stock (chicken or vegetable). In a lar...
vibrantflavors.blogspot.com
Vibrant Flavors: April 2011
http://vibrantflavors.blogspot.com/2011_04_01_archive.html
Sunday, April 17, 2011. Rice Pudding with Coconut Milk. Rice Pudding with Coconut Milk. 1 cup jasmine rice. 1 14 oz. can cocnut milk. 14 oz water (use the can! 1/3 cup brown sugar. 3-4 tablespoons Sweet or Coconut Dukkah. Soak the rice in water for 30-60 minutes. Drain, rinse and place in medium size pot. Add coconut milk, water, brown sugar and salt to rice and stir. Bring to a boil over medium-low heat, cover and turn to low. Stir rice every so often. Turn off heat after about 18 minutes. 2 cups green ...
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Vibrant Flavors: May 2011
http://vibrantflavors.blogspot.com/2011_05_01_archive.html
Thursday, May 5, 2011. Dukkah-coated Rack of Lamb with Moroccan-spiced Vegetables. Found this delicious recipe on Taste.com.au. Be comfortably filled with this tender, hearty feast. 15 - 25 minutes. 2 (about 1 lb each) trimmed lamb racks. 2 tbs olive oil. 3 carrots, peeled, halved lengthways. 3 parsnips, peeled, halved lengthways. 1 Butternut squash, seeded, peeled, cut into 1 inch wedges. 1 red onion, cut into thick wedges. 1/2 cauliflower, cut into florets. 2 tsp ground paprika. 2 tsp ground cumin.
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Vibrant Flavors: April 2013
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Thursday, April 18, 2013. Omelet with Oregon Dukkah. Omelet with Oregon Dukkah. This recipe was inspired from an article in the Jakarta Globe. What a great way to start the day! 2 large eggs, cracked into a small bowl; 1-2 teaspoon Oregon Dukkah, 2 Tbs of crumbled feta cheese; 1 tablespoon vegetable oil. 1 To make the omelet, crack the eggs and add dukkah, beat the mixture gently and set aside. 3 Roll the omelet sideways to cook the reverse side and cook for another 30 seconds. Subscribe to: Posts (Atom).
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Vibrant Flavors: June 2012
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Friday, June 29, 2012. Red and White Coleslaws. Middle Eastern inspired coleslaws based on recipes from www.taste.com.au. Red cabbage, beetroot and pomegranate molasses slaw. 1 tbs pomegranate molasses (see tip). 1 tbs lemon juice. 2 1/2 tbs extra virgin olive oil. 1/2 (450g) red cabbage, thinly shredded. 1 beet, peeled, grated or cut into julienne (matchsticks). 1 shallot, halved, very thinly sliced. 2 tbs Traditional Oregon or Smoky Hot Dukkah. White cabbage, mint and feta slaw. 1 clove garlic, crushed.
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Vibrant Flavors: March 2012
http://vibrantflavors.blogspot.com/2012_03_01_archive.html
Monday, March 12, 2012. Oregon Dukkah Dusted Lamb with Pea Puree. This recipe is inspired by Adelaide Now. DUKKAH DUSTED LAMB WITH PEA PUREE. Preparation time: 10 minutes. Cooking time: 6-8 minutes. 1/2 cup chicken or vegetable stock. 3 cups frozen peas. 2 tbsp yogurt or sour cream. Sea salt and white pepper. 2 tbsp olive oil. 1 clove garlic, peeled and finely chopped. 1/3 cup (45g) Zesty Oregon Dukkah for dusting. GARLIC AND MINT YOGURT. 1/2 cup plain yogurt. 1 tbsp mint leaves, chopped. Spoon heated pe...