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Family Favorites - Tykemart

Family Favorites - Tykemart (8)

TykeMart bloggers and members share easy budget friendly recipes to make for the whole family.  Recipes for breakfast, lunch, and dinner.

This recipe is my version of a Middle Eastern dish popular in my husband’s hometown.  It’s called “Macluba” which I am told literally mean “upside down”.

There are special covered pots sold at Middle Eastern stores for this dish, I got this pot from a market in Jordan.   But if you don’t have one any large pot with a lid will work. 

It is usually made with lamb, but I don’t eat lamb and therefore do not cook it well.  It can also be done with beef, but I find that the beef gets tough and dry.  In my family we almost always make it with chicken.

The dish can also be made to include eggplant along with the cauliflower and potatoes, but I’m allergic to eggplant, so I don’t use it. 

It’s a great dish to serve company as it always looks pretty when it’s flipped onto the serving tray.  It is tedious to prepare taking about 3 hours, but aside from making a salad it’s all you need to prepare because the meat, veggies, and starch are all in one pot.  Servings can be adjusted by using a larger pot and adding more ingredients. 

 

 

It’s also a great idea for pot-lucks.  You can easily transport it in the pot and flip it over onto a tray when you get there. 

We serve it with a fresh salad made of finely chopped tomato, onion, cucumber, and parsley which each person can mix into their plate of “macluba”.  My kids also like to mix in plain yogurt so we usually have a bowl of yogurt on the side too.

 

 

 

Serves 8

Ingredients:

8-12 chicken thighs, bone-in and skin on

1 large onion – chopped in large chunks

1 bulb of garlic – minced

2 cans chicken broth

4 cups Uncle Ben’s parboiled rice

1 large cauliflower – separate the fleurettes

3 medium sized potatoes – peeled and thickly sliced

1 large eggplant (optional) – peeled and thickly sliced

1 large tomato – sliced into wedges

4 oz. Vermicelli (Angel Hair pasta) broken into thirds

½ cup pine nuts (optional)

2 tbls. butter

2 tbls. ground cumin

1 tbls. ground nutmeg

1 tbls. ground turmeric

Sea Salt & ground pepper to taste

Olive oil for frying

Cooking spray

 

 

 

Preparation:

 

 

1.       Place uncooked rice into a large bowl.  Sprinkle turmeric on the rice and add hot tap water to fully cover the rice, water should be at least 1 inch above the rice.  Stir rice/water mixture until the water turns slightly yellow.  Set aside.  Rice will absorb most of the water and will turn light yellow.  If you want the rice to be a darker yellow increase the turmericto 2 tbls.

     

            Clean chicken.

 

2.       Sautee chopped onions in 2 tbls. olive oil on medium heat until slightly tender.  Add ½ of the minced garlic.  Sautee 1 minute.  Add 1 tbls. cumin, ½ tbls. nutmeg, salt and pepper. Stir spices  to mix with onions and garlic.  Add chicken thighs, sautee for 3 minutes.  Add chicken broth and water to cover chicken.

        

            Boil chicken over medium heat until done, about 45 mins.   You will have to skim the foam that forms on the top a few times.  If liquid boils down add more water, chicken should be covered in liquid until it’s cooked.  Cooked chicken will be tender. 

   

 

           Fry cauliflower, potatoes, and eggplant in olive oil until done.  Veggies should be cooked but not soft.  Drain on paper towel.  Set aside.

        

      Sautee vermicelli and pine nuts in butter until browned – do not burn.  Set aside

      

       Cut tomatoes into thick wedges.  Set aside.

      

Assembly: 

 

1.       Spray a large pot – with cooking spray.

2.       Arrange cooked chicken and veggies on the bottom of the pot. Reserve the chicken broth.

3.       Arrange tomato wedges between chicken and veggies.

      

       Sprinkle remaining garlic, cumin, and nutmeg over all. Salt and pepper if desired.

2.       Drain remaining water from rice.

3.       Mix sautéed vermicelli and pine nuts into the rice.

       

       Pour the rice evenly over the chicken and veggies to form the top layer.

      

         Pour reserved chicken broth over all.  Liquid should be about 1” above the rice layer.  If it’s not add water to reach this height. 

      

        Cover pot and cook over medium heat for 25 mins. or until liquid is absorbed and rice is cooked.  If liquid is absorbed but rice is still not cooked add more water or reserved broth to cover rice and continue cooking until rice is tender but not mushy.  Do not overcook, chicken on the bottom will burn.  Some of the ingredients will rise to the top during cooking. 

      

       When rice is cooked remove from heat and let rest covered for 15 mins.  before flipping the pot over onto a serving tray. 

        

Summer brings mangos, and we love mangos.  This time of year we take advantage of the fruit’s abundance to make many kinds of mango treats.  This Mango Bread recipe is a family favorite, we bake extra loaves to freeze so that it can be enjoyed later in the year or given as gifts for the holidays.  I use mini loaf pans for freezing single servings or gift giving.  They are easy to make.  The recipe can be easily doubled or tripled.

Ingredients:

2 cups flour

2 tsp. cinnamon

2 tsp. baking soda

1 ½ cups sugar

½ tsp. salt

¾ cup oil

3 eggs, slightly beaten

2 cups diced ripe mango

 

 

Directions:

 

Pre-heat oven to 350 degrees

 

Sift dry ingredients together, making sure baking soda is distributed evenly, no clumping.  Add remaining ingredients, stir well.

 

Lightly oil 4 – 2 ½ “ x 5” loaf pans OR 2 large ones.

 

Pour batter into pans til 2/3 full.  Bake for 55-65 mins or until tester comes out clean. 

 

To freeze wrap each loaf in foil, then place in freezer zip lock bags.

 

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