Sorghum muffins and swordfish tagine star tonight on KFVE

Kapiolani Community College’s noncredit cooking classes are the highlight of tonight’s episode of "What’s Cooking Hawaii" (7 p.m. Wednesdays on KFVE). Chef instructor Carole Nardello prepares gluten-free desserts, while chef Magdy Elzoheiry offers up a few Moroccan dishes.

Lemon Poppy Seed Muffins

» Sorghum blend:

1-1/2 cup sorghum flour

1-1/2 cup potato starch

1 cup tapioca flour

» Muffin:

2 eggs

3/4 cup milk

1/2 cup canola oil

1 teaspoon lemon zest

1 teaspoon lemon extract

1 teaspoon vanilla extract

2-1/4 cup sorghum blend

`3/4 cup sugar

1 tablespoon poppy seeds

1 tablespoon baking powder

1-1/2 teaspoons xanthan gum

1 teaspoon salt

» Optional topping:

3 tablespoons sugar

1 teaspoon grated lemon zest

For sorghum blend, mix ingredients together in zip-close bag.

Preheat oven to 375 degrees. Line 12-cup muffin pan with paper liners.

In medium bowl, beat eggs until frothy, about 30 seconds.

Add milk, oil, lemon zest and extracts. Mix until well blended.

In small bowl, whisk together dry ingredients.

Gradually beat dry ingredients into liquid mixture until batter is smooth.

Divide evenly into muffin pan.

Prepare topping: Combine sugar and zest, and sprinkle about 1/4 teaspoon on each muffin.

Bake 22-25 minutes or until muffin tops are firm and golden-brown.

Cool in pan 10 minutes and transfer to cooling rack. Makes 1 ­dozen.

Swordfish Tagine with Chermoula Sauce

» Chermoula sauce:

1 tablespoon parsley, leaves only

1 tablespoon sweet paprika

1 tablespoon ground cumin

1 tablespoon ground coriander

1/2 teaspoon ground ginger

3 garlic cloves

2 tablespoons fresh lemon juice

1/2 teaspoon salt

1/2 teaspoon red pepper flakes (optional)

1/4 cup extra-virgin olive oil

» Tagine:

2 pounds swordfish, diced into 3/4-inch pieces

2 tablespoons chermoula sauce

2 ripe tomatoes, sliced

1 lemon, sliced

1 red bell pepper, sliced

1 green bell pepper, sliced

1/4 cup Kalamata olives, seeded

1 cup fish stock or water

To make sauce, in food processor, combine all ingredients except olive oil.

Mix in olive oil gradually until well blended. Set aside.

For tagine, preheat oven to 400 degrees.

Wash fish under running water, then dry well with paper towel. Place into tagine dish, Dutch oven or large, deep, ovenproof pan.

Add chermoula sauce to fish, then tomatoes, lemon, bell peppers, olives and stock or water.

Mix well. Cover and bake 20-25 minutes or until fish is cooked. Serve hot. Serves 4.

Nutritional information unavailable.