White Bean Pate' Appetizer Trio

3 appetizer pate seasoning mixes for pureed cannelini beans are included in this boxed gift set from Artisanalspice.etsy.com, along with simple directions for making the 3 fabulous spreads shown in the photo. The packets in this gift box contain enough mix to make three rounds of this appetizer trio. 

These seasonings are designed to turn a large can of white cannelini beans into an elegant appetizer. Just puree your beans in the blender with a little olive oil, divide the puree into three portions and stir in the seasoning blends to create this delightful gourmet platter. Add your favorite bread or crackers. Serves 6.

The three disctinctive and delicious mixes include:

-Za'atar (herbal notes of thyme, sumat, lemon, garlic)

-Smoky Paprika and Lime Chipotle (just a little spicy-hot)

-Rosemary Lemon Garlic

Each is a true palate pleaser, sinfully rich tasting yet light, healthy.

RECIPE for Pureed White Bean Base for the Pate' Spreads:

• 1  15-oz can of white beans, drained (Great Northern, cannellini, or white kidney beans)
• Juice of 1/2 lemon (approx. 1 tablespoon)
• 1 clove garlic, peeled
• 1 to 2 tablespoons olive oil

Puree the 4 ingredients in a food processor or blender until smooth.  Divide the puree into 3 portions, and place portion in a small bowl. .
Add the seasonings to each separate portion as follows, and stir to blend:

• Za'atar:  Add 1-1/2 to 2 tablespoons
• Lemon Rosemary Garlic: Add 1 tablespoon
• Smoky Paprika & Lime Chipotle: Add 1 teaspoon

You may wish to season with a bit more salt and pepper, according to your taste and the kind of crackers or bread you are serving.

Flamenco Blend: Moorish Roasted Chicken with Garbanzo Beans

Smoky, earthy flavors make this rustic dish spectacular enough to serve to guests, despite the ease of this quick preparation.  This serves 4 in about 35 minutes.

Moorish Roasted Chicken with Garbanzo Beans

• 4 Tbs extra virgin olive oil
• 4 large cloves garlic, pressed.
• 4 tsp Flamenco Spice Blend
• 1/2 cup plain Greek yogurt or sourcream
• 4 chicken breast halves, with bone (remove skin if desired)
• 1 15-ounce can garbanzo beans (chickpeas,) well drained
• 2 cups cherry tomatoes
• 1 cup chopped fresh cilantro, divided (or Italian parsley if you prefer)

Preheat oven to 450 degrees F.
Mix the oil with the garlic and Flamenco spice blend in a medium mixing bowl. In a small bowl, combine 1 teaspoon of the spiced oil mixture with the yogurt and set aside for sauce.

Place chicken on a large rimmed baking sheet lined with foil.  Rub 2 Tbs spiced oil mixture all over the chicken. To the bowl, add beans, tomatoes and 1/2 cup cilantro and toss to coat with the remaining spiced oil mixture.  Pour this over and around the chicken, and sprinkle everything generously with salt and pepper.

Roast in the oven until chicken is cooked through, about 20 minutes.  Sprinkle with the remaining 1/2 cup cilantro. Transfer chicken to plates, and spoon the bean-tomato mixture over.  Serve with the yogurt sauce.

Tsire Powder: Recipe for Kebabs

Tsire powder is traditional in West African cuisine. It blends peanuts with aromatic spices and a touch of spicy, peppery heat.  Use it generously as a rub to coat grilled meats and poultry for satays or main dishes, add it to a quick stir-fry of chicken with sliced onions & sweet peppers, or use it in a kebab marinade like the following recipe. 

Tsire Kebabs (4 servings)

2 cloves pressed garlic

1 tsp fresh ginger, minced or mashed

1 tsp kosher or sea salt

Juice of 1 lemon

2 Tbsp. Tsire Powder

1-lb lean beef or lamb, cut into 1” cubes

2 sweet red peppers, cut into 1” chunks

1 large onion, cut into 1" squares

Make a marinade of the first 5 ingredients, and marinate the meat for 2 hours or overnight. Soak wooden skewers in water for 2 hours before cooking.  Skewer the meat cubes alternating with the red pepper & onion.  Grill over medium coals.   Serve with greens and tomatoes, or over couscous or wild rice.

17-Spice Moroccan Blend: Recipe for Bistro Style Couscous

Bistro Style Moroccan Couscous with Chicken & Sausage       (serves 8)

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• 8 chicken pieces
• 3 tablespoons olive oil
• 2 cups chicken broth
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 2 cloves garlic, pressed
• 3 ounces tomato paste
• 5 carrots, peeled & sliced (about 1 pound)
• 5  turnips, peeled & cut in 1/2 inch cubes (approx. 1 1/2 pounds)
• 3 large tomatoes, diced
• 2 tablespoons 17-Spice Moroccan Blend 
• ½ tsp.  hot red pepper flakes 2 zucchini, cut in 1/2 inch cubes
• 1 15-oz can chick peas
• 1-1/2 pounds of Italian spicy sausage (sliced) or merguez sausage
• 8 cups cooked couscous

Heat olive oil in a large skillet over medium heat. Add the chicken and brown on all sides. Add garlic, salt, pepper, chicken broth, tomato paste, carrots, turnips, tomatoes, Moroccan spice blend, and pepper flakes . Cover & cook on medium-low heat for 20 minutes or until the chicken is nearly cooked.  Stir occasionally to get everything mixed together.

Add the zucchini and chick peas, cover and continue cooking approx. 8 minutes until zucchini is tender. 

Meanwhile cook the sausages in a separate skillet, and prepare the couscous.

To serve, place the cooked couscous in a shallow serving dish, pour the chicken and vegetables over, and top with the cooked sausage.  ras el hanout