A Little Overview and Update...Plus easy Thai-style Chicken Coconut Soup!

Hello Everyone!

Whew! This has been a busy couple of weeks for me.  I have been filling my days with lots of volunteering projects that I'm so excited about.  My favorite of those just ended, which was teaching nutrition classes for the Oregon Food Bank.  I have tossed around the idea of being a teacher for years, but never could find the right fit.  But I think after teaching this class, I've found my calling!  Not only did I have a fantastic team of three other women volunteers (who were seriously amazing and on the ball all the time), but we had an amazing class of previously homeless adults who were super gung-ho about cooking!  We covered everything from fats, sugar, whole grains, food safety, and even got to take them grocery shopping!  The Oregon Food Bank has really got their act together...not only do they provide food for the hungry, but they organize many education classes around the city and suburbs.  Now that it's the holiday season, I would highly encourage anyone who is interested to get involved with your local food bank.  It's amazing the difference you can make! :)

Because I've been busy, dinners have been somewhat less creative lately.  I am more concerned about getting something on the table than creating something new.  Looking back at some of the recipes that I've made before has been fabulous, and I've made several of my tried and true favorites.  For example, I made my chipotle chicken pot pie the other day, but changed it slightly by using a different pie crust (that I discovered with my blueberry galette) and adding in large, delicious chunks of vegan cheddar cheese.  I made this pie close to Thanksgiving last year, and I haven't tried it again since, so it was nice to revisit it!

You can find both of these recipes here:

Pie Dough

Pot Pie

I had a small fail with my Mediterranean Braised Chicken.  I bought small nicoise olives thinking they would work better than kalamatas...mainly out of laziness.  I always have to chop my kalamatas in two because they are slightly larger than I want in this particular sauce.  But nicoise olives are very perfume-y...almost soapy.  My husband had a hard time eating it the first night (not that he wasn't grateful!), because these olives just didn't suit the sauce.  By the second day, though, the whole sauce had mellowed and we were able to enjoy it.  But lesson learned: use kalamatas!

Mediterranean Braised Chicken

The other recipe that I have made countless times since is my Asian Chicken Noodle Salad.  I absolutely love this recipe because it is easy, cheap, and infinitely adaptable to how you are feeling that day.  My original post had more noodles than veggies, but ever since, I have always added more.  Last night, I put my husband to work with my mandolin, and he made the most beautiful salad of shredded green and red cabbage, broccoli, mushrooms, julienned carrot, green onion, and cilantro.  We left out noodles this time (trying to stay healthier!) and instead, topped it with some baked chicken pieces and peanut sauce.  The next morning, I sauteed all the ingredients together, popped them into a tortilla and had Stir Fry Burritos...YUM!

Asian Chicken Noodle Salad

I did however create something slightly new that was inspired by the Asian noodle salad...a Thai-style soup!  I was very lazy one day and decided to poach some chicken in homemade chicken broth, then add some soy sauce, a little sriracha, and a little coconut milk....and I suddenly had a very tasty soup broth!  A couple veggies later (green beans, some zucchini noodles), I had a really nice, easy soup.  I have made this several times since (with a little more flair) and came up with a nice recipe that doesn't take long at all.

Thai-style Chicken Coconut Soup
makes about 6 cups

Broth:

1 quart chicken stock
2 cup coconut milk 
sriracha, to taste
soy sauce, to taste
rice vinegar, a little bit to taste
chicken pieces, skinless

A variety of veggies (pick and choose as desired):

leeks, sliced thin
mushrooms, sliced thin
broccoli florets
carrot, julienned
green beans, chopped into 1" slices
zucchini noodles or half-moons
kale, sliced thin
green onion, sliced thin
cilantro, chopped 
oil, as needed (sesame oil tastes nice in this recipe, but any oil will work)

Other optional additions:

undo or rice noodles, cooked from packaged directions

1. In a large soup pot, add broth and chicken.  Bring to a boil, reduce to a simmer.  Simmer until chicken is cooked through, about 20 mins.  Take out chicken and set aside to cool.

2. Add sriracha, soy sauce, vinegar, and coconut milk to stock until it tastes great.  Put pot onto very low heat...you don't want to boil the coconut milk, just keep the broth hot.

3. Shred the chicken and add back to hot broth.

4. Heat a large saute pan on medium high heat with 1-2 TB oil.  Add leeks and mushrooms and saute until soft, about 8 mins.  

5. Add these to the hot broth as well as any of the other veggies.  Let veggies gently cook in the broth for about 5 mins.  Serve immediately and enjoy!

Holiday Special: Make Your Own Hot Chocolate!

Ever since the weather has turned cold and dark, I've been craving a silky smooth cup of hot cocoa in the evenings.  I especially love "Mexican" hot chocolate with just a dash of cinnamon and/or chili pepper.  Recently, I bought Ghirardelli's 100% unsweetened cocoa to make some chocolate cake, but found a fabulous hot chocolate recipe on the back of the label.  All it called for was 2 tablespoons cocoa and 1 tablespoon sugar with a cup of hot milk.  I tried it and now both my husband and I are hooked.  This cocoa is very dark, but only slightly bitter, so it makes a very rich, smooth chocolate.  The cinnamon in my recipe also balances out the flavor with a little spice.

I can't take all the credit for this recipe, but I felt it was worth sharing because of all the ways you can customize it to brighten your holidays!  I, for one, add a pinch of cinnamon to each cup, but there are many other flavors you could add to make it unique.  

Also, this would be a fantastic gift for Thanksgiving or Christmas.  I have started making large batches of hot chocolate mix so that it is always on hand for us in the evenings.  Or a batch of hot chocolate mix in a cute bottle with a bow would be perfect for friends and family.  Instead of buying expensive hot chocolate mixes, save some money and have fun by making them yourself!

Mexican Hot Chocolate Recipe 
1 cup serving
(Inspired by the recipe from Ghirardelli)

2 TB 100% unsweetened cocoa
1 TB brown sugar
1 pinch cinnamon (about 1/8 tsp)
8 oz or 1 cup hot almond milk  (or whatever milk you like!)

1. Mix cocoa, sugar, and cinnamon in the bottom of a tea cup.
2. Heat milk on the stove or microwave until steaming.  If you heat it on the stove, stir it constantly so it doesn't burn on the bottom.
3.  Fill your tea cup 1/2 way with hot milk.  Use a whisk to blend cocoa mixure, making sure it dissolved completely.  Fill the rest of the cup with hot milk.  Whisk lightly to blend and create a soft foam on top.  
4. Enjoy!

NOTE: I've been making large batches of the hot chocolate mix by multiplying the recipe by 6.  That makes about 2 cups or more.  It turns out to be 12 TB cocoa, 6 TB sugar, 1 TB cinnamon.  Then, add 1 to 2 TB of chocolate mix per cup!

There are also many other flavors you could use to make a 'fancier' hot chocolate.  Or you can always keep it plain which is delicious, too!  Here are a few of my ideas:

Chai or Pumpkin Spice Hot Chocolate

2 TB cocoa
1 TB sugar
1 pinch of each: cinnamon, clove, allspice OR garam malasa OR pre-made pumpkin spice blend

Peppermint Hot Chocolate

2 TB cocoa
1 TB sugar
1 pinch finely ground peppermint candy or candy canes

Spicy Hot Chocolate

2 TB cocoa 
1 TB sugar
1 pinch cayenne or chili pepper

Hot Chocolate Mocha

2 TB cocoa
1 TB sugar
1 tsp instant coffee OR 1/2 hot chocolate and 1/2 coffee like my husband does!

ENJOY!

Beef and Potato Casserole

The fall weather here in Portland has been just beautiful.  We had cold rainy weather a few weeks ago, then it's turned warm again.  Every morning, my neighborhood is covered in fog, but by late morning, the sun burns it off and everything begins to glow.  The colors this year are vibrant yellow and red, and the sidewalks are crunchy with fallen leaves.  The sweet, earthy smell of dead leaves is one of my favorites. :)

Our Japanese Maple...it was almost too sunny to capture the color!

Given all the wonderful fall vibes, I've been wanting warm, comforting fall food.  I decided that I really wanted to make Shepherd's Pie which is basically beef casserole filling topped with mashed potatoes.  It is a perfect one-dish meal.  I, however, only had "waxy" potatoes at my disposal.  There are two different types of potatoes: waxy and mealy.  Mealy potatoes contain less moisture and usually have tougher skins that need to be peeled off...like the traditional russet.  These potatoes are perfect for french fries (if you want a crisp outside and a soft, flaky inside), gnocchi, and mashed potatoes.  Waxy potatoes have more moisture and tend to be much more firm.  Their skins tend to be thinner, so there is usually no need to peel them.  These are great for roasting or for firmer french fries, but they do not make good mashed potatoes.  Because of their moisture content, they just turn into glue when mashed!  So, all that said, I had to change my recipe idea.  

Instead of Shepherd's Pie, I made a similar casserole that was very successful.  I cut the potatoes very thinly (on my mandolin) and layered them with the beef casserole filling, then baked it until the potatoes were browned on top.  This dish is a classic example of soul food...and is a perfect compliment to the cool weather.  Enjoy!


TEA's Beef and Potato Casserole

salt and pepper to taste
2-3 TB olive oil, or more if needed
1 pound beef stew meat, cut into 1" cubes
1 cup onion, medium dice
1/2 cup carrot, medium dice
1/2 cup celery medium dice
2 TB flour (I used whole wheat pastry, but I recommend a lighter flour)
1 quart beef stock or water
1/4 cup tomato paste
1 cup green beans, cut into 1" strips
1 broccoli florets and 1" cubes of stem

NOTE: Don't waste your fresh broccoli!  The stems are edible too!  Just take a knife, trim off the end, then cut the fibrous outer layer off the stem until you get to the light green or white tender center (use can also use a peeler).  Then, cut the tender strip into cubes (as seen above).  If they are cooked correctly (aka not too long), they have a fabulous crunch, much like water chestnuts!

3-4 large potatoes, sliced thin

NOTE: Potatoes tend to start browning, or turning grey or pink (a lot like an apple will...the process of browning is called "oxidizing"), so you need to treat them with care if you are not going to use them right away.  The best trick is to have a bowl of cold water ready to put your cut potatoes in.  This will prevent them from oxidizing until they are ready to be cooked.

Directions:

1. Prep all veggies.  Combine broccoli and green beans, set aside.  Combine onion, carrot, celery and set aside. Preheat oven to 400F.

2. Heat olive oil in a large soup pot on medium high heat.  Add stew meat, salt, and pepper, and saute until all sides are browned.  Take out of the pan and set aside.

3. Lower the heat on the soup pot to medium, then add mirepoix (mix of onion, carrot, celery), and a little salt.  Add more olive oil if needed.  Cover the pot and let veggies sweat until tender and the onions are transparent about 10 mins.  If they start to brown or stick to the bottom, lower the heat and add a little water.

4. Take the cover off the pot and add in flour.  Mix well until all the veggies are coated.  Cook flour mix for 1-2 mins or until it starts to lose the "raw flour" smell.  It should begin to smell slightly toasty.

NOTE:  This is a basic roux or cooked flour/fat mixture.  Traditionally, it is made with butter, which you can use if you like.  But oil works just as well!

5.  Start adding in the stock or water in small amounts stirring constantly to break up any little lumps of flour.  Keep stirring until you have a smooth sauce, adding small amounts of stock as needed (about 1/2 cup at a time).  

When your sauce is smooth, add the rest of the stock, tomato paste, and cooked beef.  Bring to a boil, reduce to a simmer.  Cook for about 15 mins to help the sauce thicken.  Taste and season with more salt and pepper as needed.

6. Add in broccoli and green beans to the soup pot.  Turn off the heat and cover the pot. 

7. In a large casserole dish, layer a thin layer of sliced potatoes on the bottom.  Then, cover potatoes with 1-2 cups of casserole filling.  Repeat layers until all filling is gone, reserving one more layer of potatoes for the topping.

8. Cover dish with aluminum foil and bake for 45 mins or until filling is very bubbly.  Take off aluminum foil and bake another 15 mins or until the potatoes on top have browned. 

Sorry I didn't get a pic of the finished dish!  But you can imagine it...brown, bubbly, delicious!

ENJOY!

The Method Behind the Muffin

Ahhh, the versatile muffin! For years now, I have been using the same muffin recipe passed down to me by my mom.  I have made countless batches of these muffins because they are easy, quick, cheap, and delicious.  This recipe might be the one that I have made the most in my cooking career.  With as much as I like to experiment, you might think I would be bored of the same old muffin recipe, but, surprisingly, I'm not because this one recipe is the perfect representation of versatility.

I wanted to start my blog with this recipe all those months ago (it's almost been a whole year since I started blogging!), but I got so caught up in the variations of this recipe that it became overwhelming.  But I find that breaking apart this recipe is a fascinating representation of how all recipes can be changed as long as you stick with the basic method, so I finally put all my thoughts on muffins into one blog!  

The basic method of muffin making is thus: mix all the dry ingredients (sifted is best) together, then mix all the wet ingredients together.  Combine wet and dry ingredients together and quickly put them in the oven to bake until a toothpick comes out clean.  Simple!

If you stick with this method, you can make just about any muffin you desire! So let's start experimenting!

BREAKING DOWN THE RECIPE:

This recipe is tried and true.  If you follow it to the letter, you will come out with some really tasty banana muffins.  However, when reading this recipe, you might begin to ask yourself..."Well, I only have wheat flour in my pantry...will that work?"  Or..."I don't have buttermilk.  If I use plain milk, will that screw up the recipe?"  Or..."Can I use other fruit besides bananas?"

These are questions that come up because of what you have on hand, but they are also questions you SHOULD be asking!  By analyzing a recipe, you start thinking like a chef.


Banana Muffin Recipe
makes 12 muffins or 2 small loaves
*also works well in 1/2 batches

This recipe has seen a lot of love....

2 cup flour
1 cup sugar
1 tsp salt
1 tsp baking powder
1 tsp baking soda
1/2 cup oil
2 large eggs
2 ripe bananas, mashed or pureed
1 cup buttermilk
1/2 pecans (optional)
1 cup chocolate chips (optional)
1 tsp vanilla
spray oil/butter/cupcake liners for muffin tins or pans

Directions:

1. Mix (or sift) all the dry ingredients together, including pecans.  

2. Mix all the wet ingredients together, including banana puree.  

3. Combine the wet and dry ingredients and mix well. 

4. Immediately transfer to lined/buttered/oil-sprayed muffin tins. 

5. Bake at 400F for 12-15 mins or until a toothpick comes out clean.

NOTE: The reason it is important to quickly put the muffin batter in the oven is that muffins rise from the chemical reaction made by the baking soda and baking powder.  These ingredients start to let off gas as soon as they combine with liquid, and these gasses help the batter to rise.  If the batter is left to sit before baking, all the gas will escape and you will have very flat muffins.

To make Muffin Bread: Put batter in oiled loaf pans, filling them about 1/2 way.  Bake for 30-40 mins.
To make Muffin Cake: Pour batter into oiled cake pan, filling about 1/2 way.  Bake for 30-40 mins.

Let's talk flour!

Knowing what different flours you have at your disposal will help you make the right decision about what kind of muffins you would like to make:

White AP (all purpose) flour:  This is the most popular flour in the grocery store.  White flour means that most of the bran (the outside of the wheat seed) and the germ (the reproductive part of the seed...or what will eventually turn into a new wheat plant if it was planted) is removed.  Both the germ and the bran contain the most nutritious components of the seed.  What is left over is the endosperm, which is composed mostly of starch.  By removing the bran and germ, the flour is has less nutrients, but it is also light and easy to work with.

What kind of muffin will this make?
This will create a typical muffin.  It will be light and fluffy, but will contain less nutrients.

Whole Wheat Flour: This flour is made by grinding the whole wheat seed.  It has the most nutrients, but can be very dense.

What kind of muffin will this make?
I have made many whole wheat muffins and they are, well, "healthy" tasting.  They are dense and nutty and will fill you up.  If you're looking for a nutritious option this flour works well.

Whole Wheat Pastry Flour:  This flour is lighter than regular whole wheat flour, and contains less protein.  This is my favorite flour for baked goods because it has a texture much like white flour, but it has more nutrients.

What kind of muffin will this make?
These muffins should be light and fluffy, just like AP flour muffins.  

White Pastry Flour: This is a very light flour and contains even less protein than white flour.  It is specifically for baked goods because it has a soft structure when baked.

What kind of muffins will this make?
These muffins will be the lightest version....more like a cupcake than a muffin.  This flour would be perfect for a fancier muffin.

Sugar:

White sugar: This sugar works really well for any baked good.  I don't usually use white sugar, but it works just great for muffins.

Brown sugar: This is the sugar I recommend the most because it contains more moisture than white sugar, and makes a very tender muffin.  Plus, it has a deeper, richer flavor which I prefer.

Molasses/Honey/Agave: You can use these sweeteners instead of regular sugar, but you have to be very careful of the amount you add in.  All of these sweeteners contain a lot of moisture, so if they are added to the batter in large amounts, they can make the batter too runny which will prevent the muffin from setting up properly.  Also, both honey and agave are very sweet, so they could potentially ruin the taste of the muffin in large amounts.  If you want to try using them, I recommend using about 1/2 the recommended amount (so 1/2 cup molasses to 1 cup sugar in a standard recipe).

Milk:

Although this recipe calls for buttermilk, I never use this anymore.  Since I'm lactose intolerant, I've had to find good dairy-free alternatives.  If you can use buttermilk, I would recommend it because the acid in the buttermilk helps these muffins to rise.  However, I have found other options that works just as well...or better!

Regular Milk: works great on it's own, or add 1 tsp vinegar or lemon juice to make it into buttermilk.

Soy Milk: I do not recommend soy milk.  Not only do I not like the taste, but it changes the muffin texture and taste significantly.  I found muffins made with soy milk are denser and more rubbery.  

Rice Milk: This milk actually lends itself perfectly to baked goods.  It is light and sweet tasting, but it doesn't help the batter to rise.  Add 1 tsp vinegar or lemon juice to offset this.

Almond Milk: This is what I use all the time.  It works well by itself or by adding 1 tsp vinegar or lemon juice.  My recommendation!

Water: I have used water before.  It is cheap, but does not add any taste or texture to the batter.  If you use water (running out of milk happens!), make sure to add 1 tsp vinegar or lemon juice so the batter will rise.


Oils:

Canola Oil (or any light oil): This kind of oil is both cheap and creates a perfectly good muffin.  It is not as healthy as some other options, but it is a good staple.

Olive Oil: Although this is one of the healthiest oils you can use, I would not recommend it for muffins....unless you were making a savory muffin.  Olive oil is very flavorful, and tends to overwhelm the overall taste of the muffin.  This would work well with a healthier, whole wheat muffin which is more savory than sweet.

Coconut oil: This is what I use most of the time.  I like coconut oil because it is healthy, but it is also firm at room temperature (like butter) which gives the muffins a great melt-in-your-mouth sensation as you eat it.  It also has a nice, subtle coconut flavor.  The only downside is that you have to melt it before you add it to the batter.

Fruit!

Almost any fruit will work in these muffins.  This is where you can really get creative!  Here are some options that I have made that work great!

-banana, mashed
-applesauce (or just cooked, pureed apples)

-berries (fresh or frozen): blackberries, raspberries, strawberries

-pumpkin or squash (like butternut) puree
-stone fruit: plums, nectarines, peaches, apples...pureed or chopped small

Other Additions:

You can add almost anything to muffins.  The batter works well with very few ingredients, or many ingredients.  It just depends on how dense, or nutritious, or light, or sweet you want them!  Here are some that work well:

-chopped nuts: pecans, walnuts, almonds
-seeds: sunflower seeds, pumpkin seeds (pepitas)
-healthy additions: wheat germ (about 1 TB), ground flax seeds (1 TB)

Spices:

-cinnamon
-nutmeg
-cloves
-garam masala
-ginger



My Favorite Variations:

Pumpkin Spice Muffins:

1 cup pumpkin puree (instead of banana)
1 tsp cinnamon
1/2 tsp allspice (optional)
1 cup dark chocolate chips (optional)

Apple Spice Muffins:

1 cup applesauce
1 tsp cinnamon

Sprinkle batter with sugar for extra sweetness and crunch!

So, have fun with you muffins!  Since it is fall, I've been making lots of pumpkin muffin bread!  It is fun to use what is in season and plug it into this very basic, easy recipe.  Enjoy!

Turkish White Bean and Beef Stew with Pine Nut Rice Pilaf

Following my cravings for comfort food, I turned to my beloved Turkish cookbook, Turkish Cookery by Inci Kut.  I love Turkish food for it's delicious simplicity.  I am always amazed by how few ingredients can make a dish that satisfies so deeply.  My husband and I planned this meal together, drooling over the pictures in the cookbook, deciding we wanted hot soup and fluffy rice pilaf.  We decided on a simple white bean soup with beef (instead of mutton...where are you supposed to get that in the states?) and a gorgeous rice pilaf with pine nuts (maybe the best nuts ever!).

The first great thing about this meal is that it's cheap...only about $20, give or take a little.  But it makes over 12 servings, which means it's only about $1.50 per serving.  And my husband and I can eat happily for 2 days!

The second best thing is that these recipes are simple.  They takes some time, yes, but they are both one-pot dishes.  There is very little prep, and mostly just reward!  Even though I love Turkish food so much, I wasn't sure that I would be able to recreate the flavors that I remember from my time in Turkey.  However, these recipes are clearly tried and true...they are hard to mess up and with a little patience, the flavors combine into perfection.

I did have to change a few ingredients, though, since some of them are hard to find in the states.  For example, mutton (or adult sheep) is not eaten by Americans, so that's out.  I would have used lamb, but lamb in the states is highly prized and expensive.  It it very difficult to find lamb stew meat...I could only find specialty cuts like the loin or shank.  So, I stuck with beef.  Beef doesn't have quite the rich taste that lamb provides, but it is cheap and hearty.  Also, Turkey has an abundance of delicious sweet green peppers.  They use them in many dishes, but we don't have a great substitute here.  The best I could find were Anaheim peppers: long, green, and only slightly spicy.  Although they weren't quite the same, they still made the soup taste great!

So, if you're looking for some warm, comforting, easy, one-pot dishes...look no further!  These recipes are wonderful on their own, or combined.  

Side Note: I bought my cookbook in Turkey, but I found it online for any of those who are interested.  I highly recommend it.  All the recipes are good and easy to make!  Find the link HERE.


Original Recipe: "Etli Kuru Fasulye" Or White Beans with Meat
From the Cookbook Turkish Cookery by Inci Kut

2 glasses (or cups) white beans
250 grams (or about 9 oz) mutton
4 TB margarine
2 large onions
2 large tomatoes or 3 TB tomato paste
4-5 glasses (cups) meat stock or water
1 green or red pepper
salt

1. Soak the beans in cold water for 8-10 hours. Drain. Put them in boiling water and cook on medium heat for 30 minutes or until they are half done. Drain them.
2. Chop onions and brown them lightly in margarine.  Add the meat and cook them, stirring from time to time, until the juice evaporates.  Add peeled and chopped tomatoes or tomato paste, the pepper cut into 4-5 pieces and 2 tsp salt.  Cover and cook on very low heat for 45 mins.
3. Add the beans and stock.  Cover and let simmer until beans are tender. Sprinkle with red pepper (I believe they mean paprika or red chile flakes) before serving with rice and mixed pickles.



T.E.A's "American-ized" Version
makes about 3 quarts (enough for 12 servings or leftovers!)

1 large onion, large dice
2 Anaheim peppers, cut into circles
1 pound beef stew meat, cut into 1" cubes
3 cup tomato juice (or 1 28 oz can diced tomatoes with juice)
1/4 cup tomato paste
1 quart (4 cups) chicken stock...though you can use any meat/veggie stock or water!
3 15 oz cans white beans (about 3 cups)...you can use dried beans by using the directions above.
olive oil, as needed
salt to taste

1. In a large soup pot, heat 3 TB olive oil on medium high heat.  Add onions and brown lightly, about 5 mins.

  Add in pepper circles and saute until slightly browned and softened, about 3 mins.  

Add in beef cubes and brown the outsides, stirring occasionally.  

Add in tomato juice and paste and about 1 tsp salt. Stir together well.  Cover and let simmer on low for about 45 mins.

2. Add in stock and beans.  Simmer for another 20-30 mins.  Taste and season with salt as necessary.
3. Serve immediately and enjoy!

Original Recipe: Garnished Rice
From Turkish Cookery

2 glasses rice
3 glasses meat or chicken stock or water
4 TB margarine
1 medium onion
1 medium tomato
1/4 sheep liver or 2 chicken livers
1 TB pine nuts
2 TB currants
1 bunch of dill
2 tsp salt
3 tsp sugar
1 tsp cinnamon
1 tsp allspice
1/2 tsp pepper

1. Cover the rice with lukewarm salted water.  Leave for 20 mins. Wash 3-4 times and drain.
2. Melt margarine in a saucepan.  Add cleaned and diced liver and saute lightly. Take them out.
3. In the same saucepan, put chopped onion and pine nuts.  Brown them lightly.  Add rice.  Brown on high heat for 10 minutes.  Add salt, pepper, sugar, currants, peeled and chopped tomato and stock or water.  Mix well.
4. Cover and cook first on medium heat, later on low heat for 15 minutes, until the water is absorbed.
5. Add the spices and chopped dill.  Cover well and let simmer on very low heat for 20 minutes.  Turn off the heat and let stand for 20 more minutes.  Mix well with a wooden spoon and serve.



T.E.A's Version: Pine Nut Rice Pilaf

2 cups white rice
1 cup onion, small dice
1/4 cup pine nuts
1/4 cup raisins
2-3 cup water or stock
2 tsp salt
3 tsp sugar
1 tsp dried dill
1/2 tsp cinnamon
olive oil, as needed

1. Add rice to a mesh colander and rinse well under cold water until the water runs clear.  Set aside.
2. In a saucepan, heat 2 TB olive oil on high heat.  Add onions and pine nuts and brown quickly.  Add rice and stir until each grain is coated with oil.  Saute until slightly browned and toasted.  This will ensure that the grains of rice stay separate and fluffy.

3. Add in raisins, water or stock, salt, and sugar.  Mix well.  Bring to a boil, reduce to a simmer.  Simmer on low until the water in absorbed and the rice is cooked through.

4. Mix in dill and cinnamon.  Turn off the heat, and let sit for another 5-10 minutes.  
5. Serve hot and enjoy!

*My rice was a bit sticky...I think I added a bit too much water.  And I don't think I toasted it long enough.  Toasting the rice properly helps the rice stay fluffy instead of sticky.

ENJOY! :)