Al Kabsa

In my quest to try recipes representing teams playing in the World Cup.  I found this one for Saudi Arabia, original recipe is found on Genius Kitchen.

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Al Kabsa
This is a lovely chicken dish you serve on rice.
Course Main Dish
Prep Time 20 minutes
Cook Time 1 hour
Servings
servings
Ingredients
Kabsa Spice Mix
Course Main Dish
Prep Time 20 minutes
Cook Time 1 hour
Servings
servings
Ingredients
Kabsa Spice Mix
Instructions
  1. Melt butter in large stockpot. Add chicken, onion and garlic. Saute until onion is tender. Stir in tomato puree and simmer for a couple of minutes. Add tomatoes, carrots, cloves and all the spices and S&P. Cook for a few minutes and then add broth. Let cook until chicken is done. Should thicken up a bit. Add raisins and let plump for about 2 minutes. Serve over rice and top with the toasted almonds.

Italian Sausage Soup

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Italian Sausage Soup
Hearty soup. You can add rice to the recipe if desired.
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Heat olive oil in a large Dutch oven over medium-high heat. Add the sausage and cook, breaking up in to chunks until fully browned. Add the onion, garlic, and fennel seeds, and cook 2 minutes, just until fragrant. Add the chile flakes, broth and tomatoes. Bring to a boil, then lower heat and simmer 40 minutes, stirring occasionally.
  2. Stir in kale, stirring until wilted. Taste and adjust soup with salt and pepper. Serve in bowls topped with cheese. Enjoy!
Recipe Notes

Recipe adapted from Always Order Dessert

Cauliflower Shawarma

This is quick and easy and packed full of flavor.   Original recipe found on Half Baked Harvest.

 

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Cauliflower Shawarma Wraps with Green Tahini and Feta
Light and delicious.
Cuisine vegetarian
Prep Time 15 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Green Tahini
Cuisine vegetarian
Prep Time 15 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Green Tahini
Instructions
  1. Preheat oven to 425. On large baking sheet combine cauliflower, olive oil, honey, paprika, cumin, garlic, lemon, crushed red pepper flakes, salt and pepper. Toss well to evenly coat. Place in oven and roast for 20 minutes. In a blender make the tahini. Combine tahini, cilantro, parsley, cumin, lemon juice, and salt. Blend well. You made to add a little water to make a little more smoother. To assemble take a piece of naan. Add the tahini sauce, cauliflower and toppings of choice.

Ravioli With Tomatoes Asparagus Garlic and Herbs

Original recipe on Cooking Classy 

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Ravioli With Tomatoes Asparagus Garlic and Herbs
This is quick and easy. Full of flavors.
Course Main Dish, pasta
Prep Time 10 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Course Main Dish, pasta
Prep Time 10 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Instructions
  1. Cook ravioli in boiling water according to package instructions. Heat oil and butter in a large skillet. Add asparagus to skillet and saute until tender, about 4 minutes. Add tomatoes and garlic, saute for 1 minute. Toss in vinegar. Drain water from pasta and pour in large serving bowl. Add asparagus mixture, walnuts, basil, parsley. Season with salt and pepper and toss. Sprinkle in Parmesan and serve.

Pork With Sweet and Sour Squash

Easy to make and delicious.  Original recipe from Food Network Magazine.

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Pork with Sweet and Sour Squash
All in one meal that is delicious.
Course Main Dish
Prep Time 15 minutes
Cook Time 35 minutes
Servings
people
Ingredients
Course Main Dish
Prep Time 15 minutes
Cook Time 35 minutes
Servings
people
Ingredients
Instructions
  1. Preheat oven to 450. Using a baking sheet toss squash with olive oil and salt & pepper. Spread in single layer and cook for 20 minutes. Using a nonstick skillet season pork with salt and pepper, thyme. Add a tbsp of olive oil to plan and place pork in it. Cook for about 3 minutes until browned on both sides and pork is cooked thoroughly Set aside. Add 1tsp olive oil to plan and cook celery and red onion. Cook until crisp tender and add garlic, capers, thyme. Garlic should be golden. Add squash, vinegar, sugar, and 1/4 c water and cook down until absorbed. To serve place pork on plate with some of the squash mixture.