Monthly Archives: June 2016

Knafa

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This dessert combines crunchy shredded phyllo with a sweet cheese filling, all accented with a simple syrup.

Nutritional info
per serving

Knafa

1 (9-inch-round) pie
Servings
Prep time: Cook time: Total time:

Ingredients

  • 1 lb. pkg. shredded or kataifi phyllo dough
  • 1 cup melted butter
  • [1/2] cup whole milk
  • 2 TB. semolina flour
  • 1 lb. ricotta cheese
  • 2 cups shredded mozzarella cheese
  • 2 TB. sugar
  • 1 cup Simple Syrup

Directions

In a food processor fitted with a chopping blade, pulse shredded phyllo and butter 10 times. Transfer the mixture to a bowl. In a small saucepan over low heat, warm the whole milk. Stir in semolina flour, and cook for 1 minute. Rinse the food processor, and to it, add ricotta cheese, mozzarella cheese, sugar, and semolina mixture. Blend for 1 minute. Preheat oven to 375 F. In a 9-inch-round baking dish, add 1/2 of the shredded phyllo mixture, and press down to compress. Add cheese mixture, and spread out evenly. Add rest of shredded phyllo mixture, and spread evenly, and gently press down. Bake for 40 minutes or until golden brown. Let the pie rest for 10 minutes before serving with simple syrup drizzled over top.

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Brown Rice with Vermicelli Noodles

This is a nice twist on plain brown rice. The toasted noodles add a pleasing, toasted flavor to the earthy brown rice.

Nutritional info
per serving

Brown Rice with Vermicelli Noodles

2 1/2 cup
Servings
Prep time: Cook time: Total time:

Ingredients

  • 3 TB extra-virgin olive oil
  • [1/4] cup vermicelli noodles
  • 1 vegetable bouillon
  • 2 [1/4] cups water
  • 1 cup brown basmati rice
  • [3/4] tsp. salt

Directions

Heat a 2-quart saucepan over low heat. Add extra-virgin olive oil and vermicelli noodles, and brown, stirring constantly, for 1 min. Add vegetable bouillon and water and bring to a simmer. When water comes to a simmer, add brown basmati rice and salt, and stir. Reduce heat to low, cover, and cook for 40 minutes. After 40 minutes, turn heat off. Fluff rice with a fork, and let rice sit for 15-20 minutes. Serve warm.

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