Welsh rarebit muffins recipe

Photo: Welsh rarebit muffins recipe

Need ideas for cooking with kids? The Lebanese Recipes Kitchen invites you to try Welsh rarebit muffins recipe. Have some fun with the kids in the kitchen and get them helping to make everything from muffins to main meals.

Get the kids to help make these yummy muffins, perfect for lunchboxes

Easy 
Makes 12
Prep 15 mins
Cook 25 mins

Ingredients

225g self-raising flour
50g plain flour
1 tsp baking powder
½ level tsp bicarbonate of soda
¼ tsp salt
½ level tsp mustard powder
100g strong cheese , half grated, half cubed
6 tbsp vegetable oil
150g Greek yogurt
125ml milk
1 egg
1 tbsp Worcestershire sauce

Method

Heat oven to 200C/fan 180C/gas 6.

Mix together the self-raising and plain flour, baking powder, bicarbonate of soda, salt and mustard powder in a bowl.

In a separate bowl, mix the cheese, oil, yogurt, milk, egg and Worcestershire sauce.
 
Combine all the ingredients and divide between the muffin cases in the muffin tin.
 
Place in the oven for 20-25 mins until golden. Remove and cool slightly on a rack.
 
What you need: Ask the kids to help get everything ready, weighing scales, measuring jug, fork, 2 mixing bowls, 12 paper muffin cases, muffin tin, cheese grater, sharp knife, tablespoon, cooling rack.

Nutrition Per serving

189 kcalories, protein 6.0g, carbohydrate 19.0g, fat 11.0 g, saturated fat 4.0g, fibre 1.0g, sugar 1.0g, salt 0.79 g

Recipe from Good Food magazine, March 2007.
 
More kids meals from the Lebanese recipes Kitchen:             

Chicken chow mein 
Baked potato with cheesy mince
Sticky ribs with roast potato salad 
Rainbow cookies  
Squished tomato pasta sauce 
Baked dippy eggs 
 
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Yummy Molasses Crackles Recipe

Photo: Yummy Molasses Crackles Recipe

Whether it's for school or work, packing a lunch box can be a bit of a chore, but this collection will make it easier. The Lebanese Recipes Kitchen invites you to try Yummy Molasses Crackles recipe.Browse a wonderful collection of lunch box ideas both kids and adults will love!

Nancy Caverly gave her grandmother's recipe for ginger molasses cookies a little makeover—reducing the butter and adding crystallized ginger for a spicy jolt.

About 3 dozen cookies

Active Time: 15 minutes

Total Time: 1 1/2 hours

Ingredients

1/4 cup unsalted butter, softened
1 cup plus 1/3 cup sugar, divided
1 large egg, beaten
1/4 cup molasses
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/8 teaspoon ground ginger
1/3 cup crystallized ginger, finely chopped

Preparation

Beat butter and 1 cup sugar in a large bowl with an electric mixer until creamy. Add egg and molasses. Mix well.
Whisk flour, baking soda, cinnamon, salt, cloves and ginger in another large bowl until well blended. Stir in crystallized ginger.
Blend the flour mixture into the butter mixture a cup at a time, mixing well, until it is all incorporated. Chill the dough in the refrigerator until firm, 30 minutes to 1 hour.
Preheat oven to 375°F. Lightly coat 2 baking sheets with cooking spray.
Place the remaining 1/3 cup sugar in a shallow dish. Roll the dough into 1-inch balls and then roll in the sugar. Place 1 1/2 inches apart on the prepared baking sheet.
Bake the cookies, in batches, until they crackle on top, 8 to 10 minutes. Transfer to a wire rack to cool.

Tips & Notes

Make Ahead Tip: Store in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.

Nutrition

Per cookie: 79 calories; 1 g fat ( 1 g sat , 0 g mono ); 9 mg cholesterol; 16 g carbohydrates; 1 g protein; 0 g fiber; 106 mg sodium; 43 mg potassium.

Carbohydrate Servings: 1

Exchanges: 1 carbohydrate (other)
From EatingWell: November/December 2008  

More lunch Box Ideas from the Lebanese Recipes Kitchen:     

Macaroni and vegetable frittatas 
Vegie meatball sandwiches 
Peach & yoghurt slice 
Cheese and tomato muffins 
Creamy pasta salad 
Salmon sushi rolls

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Oatmeal Chocolate Chip Cookies Recipe

Photo: Oatmeal Chocolate Chip Cookies Recipe

Whether it's for school or work, packing a lunch box can be a bit of a chore, but this collection will make it easier. The Lebanese Recipes Kitchen invites you to try Oatmeal Chocolate Chip Cookies recipe. Browse a wonderful collection of lunch box ideas both kids and adults will love! 

These oatmeal chocolate chip cookies have the familiar flavors of brown sugar and chocolate, but get a sophisticated twist from tahini (sesame paste). Tahini helps to lower the saturated fat by more than 66 percent while adding a nutty flavor to an old classic.

About 45 cookies

Active Time: 15 minutes

Total Time: 1 hour

Ingredients

2 cups rolled oats, (not quick-cooking)
1/2 cup whole-wheat pastry flour, (see Ingredient Note)
1/2 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup tahini, (see Ingredient Note)
4 tablespoons cold unsalted butter, cut into pieces
2/3 cup granulated sugar
2/3 cup packed light brown sugar
1 large egg
1 large egg white
1 tablespoon vanilla extract
1 cup semisweet or bittersweet chocolate chips
1/2 cup chopped walnuts

Preparation

Position racks in upper and lower thirds of oven; preheat to 350°F. Line 2 baking sheets with parchment paper.

Whisk oats, whole-wheat flour, all-purpose flour, cinnamon, baking soda and salt in a medium bowl. Beat tahini and butter in a large bowl with an electric mixer until blended into a paste. Add granulated sugar and brown sugar; continue beating until well combined"the mixture will still be a little grainy. Beat in egg, then egg white, then vanilla. Stir in the oat mixture with a wooden spoon until just moistened. Stir in chocolate chips and walnuts.

With damp hands, roll 1 tablespoon of the batter into a ball, place it on a prepared baking sheet and flatten it until squat, but don’t let the sides crack. Continue with the remaining batter, spacing the flattened balls 2 inches apart.

Bake the cookies until golden brown, about 16 minutes, switching the pans back to front and top to bottom halfway through. Cool on the pans for 2 minutes, then transfer the cookies to a wire rack to cool completely. Let the pans cool for a few minutes before baking another batch.

Tips & Notes

Make Ahead Tip: Store in an airtight container for up to 2 days or freeze for longer storage.

Ingredient notes: Whole-wheat pastry flour, lower in protein than regular whole-wheat flour, has less gluten-forming potential, making it a better choice for tender baked goods. You can find it in the natural-foods section of large super markets and natural-foods stores. Store in the freezer.
Tahini is a paste made from ground sesame seeds. Look for it in natural-foods stores and some supermarkets.

Nutrition

Per cookie: 102 calories; 5 g fat ( 2 g sat , 1 g mono ); 7 mg cholesterol; 14 g carbohydrates; 2 g protein; 1 g fiber; 45 mg sodium; 53 mg potassium.

Carbohydrate Servings: 1

Exchanges: 1 other carbohydrate, 1 fat

From EatingWell: February/March 2005, The EatingWell Diabetes Cookbook (2005) 

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Turkey Kibbeh Recipe

Photo: Turkey Kibbeh Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Turkey Kibbeh Recipe. Enjoy Middle Eastern food and learn how to make Turkey Kibbeh.

Kibbeh, a seasoned lamb and bulgur mixture, is one of the national dishes of Lebanon. It's often served raw, drizzled with olive oil, with slices of sharp white onion and fresh pita bread alongside, but is also baked or stuffed and deep-fried. This baked version uses lean ground turkey to cut fat and finely shredded zucchini to keep it moist while baking. Make it a meal: serve with toasted pita bread and a salad tossed with a lemon vinaigrette.

6 servings

Active Time: 30 minutes

Total Time: 1 hour 10 minutes

Ingredients
 
Kibbeh

1/2 cup bulgur
1 tablespoon extra-virgin olive oil
1 small onion, finely chopped
1/4 cup pine nuts, toasted (see Tip)
1 1/2 pounds 93%-lean ground turkey
1 medium zucchini, finely shredded
2 teaspoons dried marjoram
1 1/2 teaspoons ground cumin
1 1/2 teaspoons kosher salt
1/2 teaspoon ground allspice
1/4 teaspoon cayenne pepper

Yogurt sauce

1 cup low-fat plain yogurt
1/2 medium cucumber, seeded and diced
1 small tomato, diced
Freshly ground pepper, to taste

Preparation

Preheat oven to 450° F. Coat an 8-inch-square baking dish with cooking spray. Place bulgur in a small bowl and cover with hot water.
Heat oil in a small nonstick skillet over medium heat. Add onion and cook, stirring occasionally, until softened, about 4 minutes. Remove from the heat; stir in pine nuts.
Drain the bulgur, pressing on it to remove any liquid. Transfer to a large bowl and add turkey, zucchini, marjoram, cumin, salt, allspice and cayenne. Gently mix until combined. Pat half the mixture into the prepared baking dish. Top with the onion mixture, pressing it gently into the turkey layer. Cover with the rest of the turkey mixture, pressing gently into the onion layer. Cover with foil.
Bake the kibbeh for 30 minutes. Remove the foil and continue baking until an instant-read thermometer inserted into the center registers 165° F, 10 to 15 minutes more.
To prepare yogurt sauce & serve: While the kibbeh is baking, combine yogurt, cucumber, tomato and pepper in a small bowl. Cover and chill until ready to serve. Cut the kibbeh into 6 squares and serve warm with the yogurt sauce.

Tips & Notes

Make Ahead Tip: Prepare through Step 4, cover and freeze for up to 1 month. Defrost in the refrigerator, then reheat in a 350°F oven.

Tip: To toast pine nuts: Cook in a dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Nutrition

Per serving: 296 calories; 14 g fat ( 3 g sat , 3 g mono ); 67 mg cholesterol; 17 g carbohydrates; 0 g added sugars; 27 g protein; 4 g fiber; 397 mg sodium; 361 mg potassium.

Nutrition Bonus: Vitamin C (20% daily value).

Carbohydrate Servings: 1

Exchanges: 1/2 starch, 1 vegetable, 3 lean meat, 1 fat

From EatingWell: June/July 2006
 
More from the Lebanese Recipes Kitchen:

Eggplant and Kibbeh Stew
Kibbeh
Baked Kibbeh
Potato Kibbeh
Lebanese Meat Loaf (Kibbeh)
KIBBEH NAYYEH

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