"SoudZoukakia" - SmyRna Sausages

SoudZouKaKia(soo-tsoo-KAH-kyah). Huh???!!! Yeah,I know. The name is quite a mouthful.Almost all greek dishes are named that way.It also goes by the name SmyRna Sausage/Meatballs. This dish was brought to Greece by refugees from Smyrna, modern Izmir(Turkey). A typical Greek preparation made of spicy large and elongated meatballs with cumin, cinnamon and garlic, served in a characteristic tomato sauce.It is traditionally made with ground lamb but I have made this with ground turkey. Ground chicken would go equally well.
Sending this to Joanne's Greek-Themed Regional Recipes Event and to Presto Pasta Nights

Ingredients:

• Any Ground Meat - 1 1/2 pound ( I used Butterball Lean Ground Turkey)
• Stale Whole Wheat Bread - 2 slices, crumbed
• Onion - 1, large
• Garlic - 3 cloves, minced
• Mint - 2 tbsp, finely chopped
• Parsley - 2 tbsp, finely chopped
• Ground Cumin - 1 1/2 tsp
• All Spice - 1/4 tsp (Cinnamon Powder can be substituted)
• Salt for taste
• Cracked pepper - 1 1/2 tsp or less
• Egg - 1, whisked
• Oil - 2 tbsp
• Bertolli Organic Olive Oil, Basil & Garlic Sauce - 1 1/2 cups

Procedure:

• In a large bowl, mix all of the above ingredients except the Bertolli Sauce and Olive oil.
• Knead the mixture like a dough for 5 minutes.If the mixture is mushy add crumb of another slice of bread.
• Refrigerate the mixture for an hour or so.
• Divide the mixture into 25- 30 even balls. 
• Shape each balls into oblongs(mini sausages).
• Shallow fry the sausages in a wide bottomed pan in olive oil 2 minutes per side or till its evenly browned.

• Mix the Bertolli sauce with a cup of water and add it to the pan.
• Lid the pan and cool the sausages in the pan for 10-12 minutes.
• Cook for 5 more minutes without the lid or until the sauce has thickened.

• Serve it with any pasta of choice.

Makes 25-30 mini sausages.

Note:

• A part of this can be frozen for up-to 2 weeks.

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TriColor "Rosemary and Garlic" Potatoes

"Rosemary is for Remembrance". It is believed that Rosemary improves memory power.Don't know if it is true, but it sure does add a great pungent flavor to potatoes, lamb, pizza and such.Rosemary combined with Garlic is a divine combo and you simply cannot go wrong with it.Potatoes infused with this combo of flavor is an excellent side-dish to pretty much everything.

Ingredients:

• Gourmet TriColor Baby Potatoes - 25#s
• Garlic Cloves - 3, minced
• Salt
• Cracked Pepper - 1 tsp or more/less
• Crushed Rosemary - 1/2 tsp, Fresh or Dry
• Olive Oil - 1 1/2 tbsp

Procedure:

• Fill a stock pot with cold water and add the potatoes. Boil the potatoes until tender(but firm).
• Drain and cool the potatoes.Leave the skin on.
• In a saute pan, warm the oil and add the minced garlic.Saute for less than a minute.
• Add the potatoes, fry on a medium-low flame stirring occasionally until they are brown and crispy around the edges.
• Add the salt, pepper and crushed rosemary and fry for 5 more minutes.
• Serve warm with lamb or flavored rice

Enjoy!

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Raspberry Rose Pots De Creme

When I saw this recipe in an episode of 'Giada At Home'("We will always have Paris"), I fell in love. I have been raring to give it a try but the mixed reviews about the recipe gave me pause.Many who tried it weren't happy with the flavor, texture etc etc. So with a bit of ambiguity whether to try or not to try, I went ahead and gave it a test-run with sweetened condensed milk rather than heavy cream and skipping the sugar altogether. Boy, am I glad I did. This turned out to be a very splendid dessert with the summer bounty - Raspberries and I didn't mind that the raspberry seeds were messing up the velvety texture of custard.

Sending this as an entry for Sizzling Summer Contest held at Spicy Tasty.
Ingredients:

• Sweetened Condensed Milk - 3/4 cup
• Whole Milk - 1/2 cup
• Rose Water - 1/2 tsp
• Egg Yolks - 4
• Sea Salt - a pinch
• Fresh or frozen and thawed raspberries - 3/4 cup, mashed

Procedure:

• Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F.
• In a medium saucepan, heat the sweetened condensed milk, milk, and rose water over medium-low heat until warm, about 4 minutes.
• In a medium bowl, whisk together the egg yolks and salt until smooth. Slowly whisk in the milk mixture. Stir in the mashed raspberries.
• Using a ladle, divide the mixture between 4-5 ramekins.
• Place the ramekins in an large baking pan.
• Pour enough hot water into the pan to come halfway up the sides of the ramekins.
• Bake for 30 minutes until the custard is almost set.
• Remove the pan from the oven and allow the ramekins to cool while still in the water, about 1 hour.
• Remove the ramekins from the water and refrigerate for at least 2 hours until set.

Makes 4-5 Servings.

Note: Don't like the seeds in your dessert, pass the raspberry through seive before adding.
Enjoy!

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Multi-Grain Mixed-Berry Muffins

Muffins are an excellent choice for breakfast on the go.Even better if they are made of multi-grains and mixed berries.Here is a recipe for a healthier version that I adapted from here.
Other muffins choices that you might like -  Wheat N Wheat Bran Sweet Potato Muffins, Cocoa, Banana, Apple-Sauce Muffins, Spiced Beet N Cocoa Muffins, Banana Berry N Nut Muffins, Pineapple N Walnut Mini-Bundt Muffins. Sending this entry to Bake-off Event held at Versatile Kitchen.

Ingredients:

• Rolled oats - 1/2 cup
• Partly skimmed milk - 1 cup
• All-purpose flour - 1 cup
• Wheat bran - 1/2 cup
• Baking powder - 1 tbsp
• Salt - a pinch
• Dark honey - 1/2 cup
• Canola oil - 3 1/2 tbsp
• Grated lime zest - 2 tsp
• Egg - 1, slightly beaten
• Mixed berries(Raspberries, Blueberries, Strawberries)  - 2/3 cup

Procedure:

• Preheat the oven to 400 F. Line a 12-cup muffin pan with paper or foil liners.
• In a large microwave-safe bowl, combine the oats and milk. Microwave on high until the oats are creamy and tender, about 3 minutes. Set aside.
• In a large bowl, combine the flour, bran, baking powder and salt. Whisk to blend. Add the honey, canola oil, lime zest, oats mixture and egg. Beat just until moistened but still slightly lumpy. Gently fold in the mixed berries.
• Spoon the batter into the muffin cups, filling each cup about 2/3 full.

• Bake until the tops are golden brown  and a toothpick inserted into the center of a muffin comes out clean, 16  to 18 minutes.
• Transfer the muffins to a wire rack and let cool completely.

Makes 12 Standard-sized or 24 Mini Muffins.

Enjoy!

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Mutter Paneer - Skillet Peas and Paneer(Indian Cottage Cheese)

Mutter Paneer - Everyone has their own version of this simple,easy and fabulous North-India dish. And this one is mine.Eat this delicious side-dish with Ghee(Clarified Butter) Rice, Lime Rice, Grapefruit Rice or Roti.I for one, eat it as is.

Ingredients:

• Sweet Pea, Fresh or Frozen - 2- 21/2 cups (12 ounces)
• Paneer(Indian Cottage Cheese) - Cubed
• Cumin Seeds - 1 tsp
• Garam Masala Powder - 1/2 tsp
• Chilli Powder  - 1 tsp (Optional)
• Clove - 2
• Milk - 1 cup
• Oil - 3 tbsp
• Salt for taste

For the Gravy:

• Yellow Onion - 1, large, peeled and roughly chopped
• Ripe Roma Tomatoes - 2, diced
• Garlic Cloves - 2
• Ginger - 1/2 inch, peeled and diced
• Peppercorns - 1/2 tsp
• Cashew Nuts or Walnuts - 1/2 cup

Procedure:

• In a saute pan, add a tbsp of oil and add all the gravy ingredients except the nuts. Saute until the onions are browned. Add the Nuts of choice and stir for a minute or two. 
• Completely cool the mixture and grind it to a fine thick paste.
• In the same saute pan(don't wash it after sauteing the gravy ingredients), add another tbsp of oil and add the cumin seeds. Now add the Paneer and shallow fry until lightly browned. Set aside on a plate.
• To the same saute pan, add the remaining tbsp of oil and add the clove and peas. After a couple of minutes, add the ground paste.
• Sprinkle salt, garam masala and check for taste. If needed, add chilli powder for more heat. Add the milk, lid the pan and let it cook on medium flame for 7-8 minutes.
• When the gravy thickens, add the fried paneer and gently combine.
• Serve hot with choice of Rice or Roti.

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