Today's Tip
To prevent burning saucepan when boiling milk, sprinkle bottom of the pan with granulated sugar. Let it get hot, then pour in the milk. It also keeps milk from boiling over More Tips

Detailed, Step by Step Instructions and Explanations. Fully Illustrated. Both US and Metric Measurements. Nutrition Facts. Preparation Time. Cooking Time. Waiting Time. All Recipes Tried and True. Get Your Fill of the Platinum Pumpkin Cheesecake Recipes Collection.

The Internet's Most Comprehensive Recipes Collection

Buy Now!                                    

Seitan W/ Prunes & Almonds (Lahm Lhalou)

6 Servings
2 T olive oil
12 oz seitan,cut into 1-inch
2 c prunes,pitted
1 c almonds,blanched
1/2 c honey
2 strips orange zest,1/2 wide
- and 2 long
1 cinnamon stick,6-inches
-broken into 2-in
1 orange,juiced
1 t orange blossom water (opt)

Heat the oil in a heavy, 3 or 4-quart saucepan set over medium-high heat. Add about half of the seitan and panfry, turning the pieces until they are lightly crisped on all sides, about 5 minutes. Drain the seitan on a plate lined with paper towels. Repeat with the remaining seitan.
Wipe out the saucepan and return the seitan to it. Stir in the prunes, almonds, honey, orange zest and the cinnamon. Pour in the orange juice, the orange blossom water (if you are using it), and 1 cup of water. Bring to a boil, cover, reduce heat to low, and simmer until the prunes are very soft, about 45 minutes. Remove and discard the orange zest and the cinnamon sticks.
Serve mounded on a heated platter, accompanied by steamed couscous or rice. This may be refrigerated for up to 2 days.

         ©2007-2017 All rights Reserved.