Black Bean & Pumpkin Soup
Serves 4-6
olive oil
8oz chorizo, chopped
1 onion, chopped
3 cloves garlic, chopped
hot peppers, if desired
1.5 lbs cubed pumpkin or butternut squash
2 15-ounce cans black beans, drained
4 cups vegetable stock
1 tablespoon smoked paprika
1 tablespoon cumin
1/2 cup cilantro, finely chopped
2 tablespoons lime juice
2 tablespoon light yellow miso
1 Tbs peanut butter
Brown the chorizo and reserve. Warm the oil in a large pot over medium heat. Add the onion and garlic and cook until onion is soft and translucent. Add the pumpkin, half of the black beans, 3 cups stock cand smoked paprika and cumin. Bring to a boil, lower heat and simmer, covered, for 15-20 minutes, until pumpkin is very soft. Remove from heat and blend until smooth with an immersion blender, or in batches with a countertop blender.
Place pot over medium-high heat. Add reserved beans, chorizo, chopped cilantro and additional water, if needed, until soup is desired consistency. Simmer uncovered for 5 minutes, stirring occasionally. Remove from heat.
In a small bowl, whisk together peanut butter, miso paste and a ladleful of soup until very smooth. Add miso mixture and lime juice to the soup. Stir and taste, adding salt or additional lime juice as needed. Serve garnished with cilantro and chopped peanuts, with extra lime wedges on the side.
Saturday, March 16, 2013
Falafel Burgers
Falafel Burgers
Makes ~8 Patties
2/3 cup red onion, chopped
1/3 cup fresh Italian parsley, chopped
2 Tbs tahini
2 tablespoons fresh lemon juice
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon salt
2 (15 1/2-ounce) cans chickpeas, drained and rinsed
3 garlic cloves, minced
1/2 cup seasoned breadcrumbs, divided
1 egg
Process all except half onion and bread crumbs.
Mix in the rest of the onion and the egg by hand.
Dredge in the remaining crumbs and fry or bake 30 minutes, turning once.
Makes ~8 Patties
2/3 cup red onion, chopped
1/3 cup fresh Italian parsley, chopped
2 Tbs tahini
2 tablespoons fresh lemon juice
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon salt
2 (15 1/2-ounce) cans chickpeas, drained and rinsed
3 garlic cloves, minced
1/2 cup seasoned breadcrumbs, divided
1 egg
Process all except half onion and bread crumbs.
Mix in the rest of the onion and the egg by hand.
Dredge in the remaining crumbs and fry or bake 30 minutes, turning once.
Eggplant and Barley Salad
Eggplant and Barley Salad
Makes 4 main course
1.75 pound eggplant, cut into 1/2-inch cubes
1 pound zucchini, cut into 1/2-inch cubes
extra-virgin olive oil
1 teaspoon salt
1 teaspoon black pepper
1 cup chopped scallion
2 teaspoons ground cumin
1 teaspoon ground coriander
1/4 teaspoon cayenne
8oz pearl barley
1 (14-oz) can reduced-sodium chicken broth
3/4 cup water
1 lemon, juice
1 garlic clove, minced
1/4 teaspoon sugar
1 pint cherry tomatoes, quartered
1/3 cup Kalamata or other brine-cured black olives, pitted and halved
1/2 cup thinly sliced red onion, rinsed and drained if desired
1 bunch chopped fresh flat-leaf parsley
1/2 cup chopped fresh mint (1/2 bunch)
Put oven racks in upper and lower thirds of oven and preheat oven to 425°F.
Toss eggplant and zucchini with 5 tablespoons oil, 3/4 teaspoon salt, and 3/4 teaspoon pepper in a bowl, then spread in 2 oiled large shallow (1-inch-deep) baking pans. Roast vegetables in oven, stirring occasionally and switching position of pans halfway through baking, until vegetables are golden brown and tender, 20 to 25 minutes total. Combine vegetables in 1 pan and cool, reserving other pan for cooling barley.
Heat 2 tablespoons oil in a 3- to 4-quart heavy pot over moderately high heat until hot but not smoking, then cook scallion, cumin, coriander, and cayenne, stirring, until fragrant, about 1 minute. Add barley and cook, stirring until well coated with oil, 2 minutes more. Add broth and water and bring to a boil. Reduce heat and simmer, covered, until all of liquid is absorbed and barley is tender, 30 to 40 minutes. Remove from heat and let stand, covered, 5 minutes. Transfer to reserved shallow baking pan and spread to quickly cool, uncovered, to room temperature, about 20 minutes.
Whisk together lemon juice, garlic, sugar, and remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, and 3 tablespoons oil in a large bowl. Add barley, roasted vegetables, and remaining ingredients to bowl with dressing and toss until combined well. Serve with cheese slices.
Serve with falafel burgers and yogurt with zaatar
Makes 4 main course
1.75 pound eggplant, cut into 1/2-inch cubes
1 pound zucchini, cut into 1/2-inch cubes
extra-virgin olive oil
1 teaspoon salt
1 teaspoon black pepper
1 cup chopped scallion
2 teaspoons ground cumin
1 teaspoon ground coriander
1/4 teaspoon cayenne
8oz pearl barley
1 (14-oz) can reduced-sodium chicken broth
3/4 cup water
1 lemon, juice
1 garlic clove, minced
1/4 teaspoon sugar
1 pint cherry tomatoes, quartered
1/3 cup Kalamata or other brine-cured black olives, pitted and halved
1/2 cup thinly sliced red onion, rinsed and drained if desired
1 bunch chopped fresh flat-leaf parsley
1/2 cup chopped fresh mint (1/2 bunch)
Put oven racks in upper and lower thirds of oven and preheat oven to 425°F.
Toss eggplant and zucchini with 5 tablespoons oil, 3/4 teaspoon salt, and 3/4 teaspoon pepper in a bowl, then spread in 2 oiled large shallow (1-inch-deep) baking pans. Roast vegetables in oven, stirring occasionally and switching position of pans halfway through baking, until vegetables are golden brown and tender, 20 to 25 minutes total. Combine vegetables in 1 pan and cool, reserving other pan for cooling barley.
Heat 2 tablespoons oil in a 3- to 4-quart heavy pot over moderately high heat until hot but not smoking, then cook scallion, cumin, coriander, and cayenne, stirring, until fragrant, about 1 minute. Add barley and cook, stirring until well coated with oil, 2 minutes more. Add broth and water and bring to a boil. Reduce heat and simmer, covered, until all of liquid is absorbed and barley is tender, 30 to 40 minutes. Remove from heat and let stand, covered, 5 minutes. Transfer to reserved shallow baking pan and spread to quickly cool, uncovered, to room temperature, about 20 minutes.
Whisk together lemon juice, garlic, sugar, and remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, and 3 tablespoons oil in a large bowl. Add barley, roasted vegetables, and remaining ingredients to bowl with dressing and toss until combined well. Serve with cheese slices.
Serve with falafel burgers and yogurt with zaatar
Baked Rigatoni with Eggplant and Sausage
Baked Rigatoni with Eggplant and Sausage
6 to 8 servings
Kosher Salt
Extra-virgin olive oil
1 lbs fennel pork sausage
1 large eggplant (about 1 1/2 pounds), cut into 1-inch pieces, salted/rinsed
1 large onion, chopped
3 garlic cloves, chopped
28 ounces crushed tomatoes, preferably San Marzano, plus 8oz tomato sauce
4oz chopped kale
Leaves from 1 small bunch basil
1 pound rigatoni
8oz fresh mozzarella
Freshly ground black pepper
1 cup freshly grated Parmigiano-Reggiano
Bring a large pot of salted water to a boil over high heat for the pasta. Get yourself a 9 by 13-inch glass or ceramic baking dish.
Heat a 2 count of olive oil in a large skillet over medium-high heat. Add the sausages and toss in the hot oil for 3 to 4 minutes, you want them nicely browned on the outside but still rare on the inside. Put the sausages in the baking dish.
Turn the heat down to medium. Add a generous 1/3 cup of oil to the skillet and get it hot. Add as many eggplant pieces as you can comfortably fit in a single layer and sprinkle well with salt. Cook, turning, for 7 to 8 minutes, until the eggplant is nice and browned, crisp on the outside and soft on the inside. Use a spatula to put the eggplant into the baking dish with the sausage. Cook the rest of the eggplant pieces, adding more oil to the pan, as needed, and putting the finished eggplant into the baking dish.
Add another 2 count of oil to the skillet, then your onion and garlic, and cook for 3 to 4 minutes, until translucent. Add tomatoes to the pan with the kale and basil and cook it down until pulpy and relatively thick. This will take 5-15 minutes.
By this time your pasta water will be boiling. Add the rigatoni, give it a stir, and cook for 6 to 7 minutes, it should be slightly firm as it will cook further in the oven. Ladle out 1/2 cup of the pasta cooking water and reserve; the drain the rigatoni.
Preheat the oven to 450 degrees F. Chop the sausages into nice big, bite-size chunky pieces and return the pieces to the baking dish. Add the tomato sauce, rigatoni, and the reserved pasta water. Break up half the mozzarella over the mixture, season with salt and pepper, and gently mix with your hands or a spatula. Dust with the Parmigiano and drizzle with more olive oil. Bake for 15 minutes. Spread the remaining mozzarella in an even layer over the top and continue to bake for another 10 minutes or until golden brown and bubbly.
6 to 8 servings
Kosher Salt
Extra-virgin olive oil
1 lbs fennel pork sausage
1 large eggplant (about 1 1/2 pounds), cut into 1-inch pieces, salted/rinsed
1 large onion, chopped
3 garlic cloves, chopped
28 ounces crushed tomatoes, preferably San Marzano, plus 8oz tomato sauce
4oz chopped kale
Leaves from 1 small bunch basil
1 pound rigatoni
8oz fresh mozzarella
Freshly ground black pepper
1 cup freshly grated Parmigiano-Reggiano
Bring a large pot of salted water to a boil over high heat for the pasta. Get yourself a 9 by 13-inch glass or ceramic baking dish.
Heat a 2 count of olive oil in a large skillet over medium-high heat. Add the sausages and toss in the hot oil for 3 to 4 minutes, you want them nicely browned on the outside but still rare on the inside. Put the sausages in the baking dish.
Turn the heat down to medium. Add a generous 1/3 cup of oil to the skillet and get it hot. Add as many eggplant pieces as you can comfortably fit in a single layer and sprinkle well with salt. Cook, turning, for 7 to 8 minutes, until the eggplant is nice and browned, crisp on the outside and soft on the inside. Use a spatula to put the eggplant into the baking dish with the sausage. Cook the rest of the eggplant pieces, adding more oil to the pan, as needed, and putting the finished eggplant into the baking dish.
Add another 2 count of oil to the skillet, then your onion and garlic, and cook for 3 to 4 minutes, until translucent. Add tomatoes to the pan with the kale and basil and cook it down until pulpy and relatively thick. This will take 5-15 minutes.
By this time your pasta water will be boiling. Add the rigatoni, give it a stir, and cook for 6 to 7 minutes, it should be slightly firm as it will cook further in the oven. Ladle out 1/2 cup of the pasta cooking water and reserve; the drain the rigatoni.
Preheat the oven to 450 degrees F. Chop the sausages into nice big, bite-size chunky pieces and return the pieces to the baking dish. Add the tomato sauce, rigatoni, and the reserved pasta water. Break up half the mozzarella over the mixture, season with salt and pepper, and gently mix with your hands or a spatula. Dust with the Parmigiano and drizzle with more olive oil. Bake for 15 minutes. Spread the remaining mozzarella in an even layer over the top and continue to bake for another 10 minutes or until golden brown and bubbly.
Eggs with Sweet Potato and Spinach Hash
Eggs with Sweet Potato and Spinach Hash
Serves 2
4 or 5 eggs
1 medium sweet potato, par-cooked in the microwave and diced
1 can black beans, drained
~8oz spinach or other greens, chopped fine (frozen is good - defrost first)
1 small onion, chopped
1 clove garlic minced
1/2 tsp cumin
Juice of 1/2 lemon
Cook the garlic and onion in a pan until softened. Season with salt, pepper, and cumin. Add sweet potato and cook, turning infrequently, until sweet potato is well browned.
Add greens and beans and toss until greens are cooked. Finish with some lemon juice.
Serve topped with eggs over easy.
Serves 2
4 or 5 eggs
1 medium sweet potato, par-cooked in the microwave and diced
1 can black beans, drained
~8oz spinach or other greens, chopped fine (frozen is good - defrost first)
1 small onion, chopped
1 clove garlic minced
1/2 tsp cumin
Juice of 1/2 lemon
Cook the garlic and onion in a pan until softened. Season with salt, pepper, and cumin. Add sweet potato and cook, turning infrequently, until sweet potato is well browned.
Add greens and beans and toss until greens are cooked. Finish with some lemon juice.
Serve topped with eggs over easy.
Green Chili Potato Skins
Green Chili Potato Skins
Makes 12 skins
6 very small russet potatoes
Salt
1c Green salsa
1c diced Hatch green chilies
4oz shredded jack or cheddar cheese
4oz chorizo, crumbled and cooked
Sour Cream, scallions
Pierce potatoes and cook 1 hour at 350. Remove and let cool some.
Once cooled enough to handle, cut in half and scoop out all but about 1/4" of flesh (reserve). Raise oven to 450.
Brush halves with olive oil on all sites and season with salt. Bake, skin up, for 20 minutes or until brown and crispy.
Mix about 1/2 to 1 cup reserved potatoes with salsa, chilies, salt, pepper, and chorizo. Stuff the potatoes.
Top the potatoes with cheese and broil until melted, once ready to serve. Serve with sour cream, scallions, etc.
Makes 12 skins
6 very small russet potatoes
Salt
1c Green salsa
1c diced Hatch green chilies
4oz shredded jack or cheddar cheese
4oz chorizo, crumbled and cooked
Sour Cream, scallions
Pierce potatoes and cook 1 hour at 350. Remove and let cool some.
Once cooled enough to handle, cut in half and scoop out all but about 1/4" of flesh (reserve). Raise oven to 450.
Brush halves with olive oil on all sites and season with salt. Bake, skin up, for 20 minutes or until brown and crispy.
Mix about 1/2 to 1 cup reserved potatoes with salsa, chilies, salt, pepper, and chorizo. Stuff the potatoes.
Top the potatoes with cheese and broil until melted, once ready to serve. Serve with sour cream, scallions, etc.
Greek 7 Layer Dip
Greek 7 Layer Dip
3 cups hummus (1 large + 1 small container, roughly)
1 tub tzaziki
2 cups tomato (diced and mixed with 1 tablesoon lemon juice and 1 teaspoon oregano)
1 cup cucumber (cut into small pieces)
1/2 cup red onions (diced)
4oz feta (crumbled)
1 cup kalamata or oil-cured olives (pitted and coarsely chopped)
1 handful mint (chopped)
Pita
These amounts fit well into an 8x8 casserole. Layer in descending order.
3 cups hummus (1 large + 1 small container, roughly)
1 tub tzaziki
2 cups tomato (diced and mixed with 1 tablesoon lemon juice and 1 teaspoon oregano)
1 cup cucumber (cut into small pieces)
1/2 cup red onions (diced)
4oz feta (crumbled)
1 cup kalamata or oil-cured olives (pitted and coarsely chopped)
1 handful mint (chopped)
Pita
These amounts fit well into an 8x8 casserole. Layer in descending order.
Butternut Squash, Chick Pea & Pita Salad with Lemon Tahini Dressing
Butternut Squash, Chick Pea & Pita Salad with Lemon Tahini Dressing
Serves 3
1 medium butternut squash, peeled, seeded and cut into 1-inch pieces
1 red or yellow onion, cut into 1/2-inch thick slices or wedges
olive oil
1 15-ounce can chick peas, drained
1.5 cup pita chips, broken
1 box/bag salad greens
Lemon Tahini Dressing, recipe follows
1 breast cooked chicken, cubed
1.Heat oven to 425 degrees. On a well-oiled baking sheet, toss the squash and onion to lightly coat, then arrange the pieces so they are spread out a bit with the flattest side down. Sprinkle lightly with salt and pepper and bake for 20-25 minutes or until the squash is just tender and golden brown on the bottom.
2.Place desired amount of lettuce on serving plates or in a salad bowl. Top with the roasted squash and onions, chick peas, pita chips, and chicken. Drizzle with dressing and toss to coat.
Lemon Tahini Dressing
1/3 cup tahini
2 tablespoons lemon juice
2 tablespoons olive oil
2 tablespoons soy sauce
1/3 cup coconut milk or milk
1.Combine all ingredients well and store in the refrigerator.
2.Best if made at least an hour or two in advance to allow the flavors to meld.
Serves 3
1 medium butternut squash, peeled, seeded and cut into 1-inch pieces
1 red or yellow onion, cut into 1/2-inch thick slices or wedges
olive oil
1 15-ounce can chick peas, drained
1.5 cup pita chips, broken
1 box/bag salad greens
Lemon Tahini Dressing, recipe follows
1 breast cooked chicken, cubed
1.Heat oven to 425 degrees. On a well-oiled baking sheet, toss the squash and onion to lightly coat, then arrange the pieces so they are spread out a bit with the flattest side down. Sprinkle lightly with salt and pepper and bake for 20-25 minutes or until the squash is just tender and golden brown on the bottom.
2.Place desired amount of lettuce on serving plates or in a salad bowl. Top with the roasted squash and onions, chick peas, pita chips, and chicken. Drizzle with dressing and toss to coat.
Lemon Tahini Dressing
1/3 cup tahini
2 tablespoons lemon juice
2 tablespoons olive oil
2 tablespoons soy sauce
1/3 cup coconut milk or milk
1.Combine all ingredients well and store in the refrigerator.
2.Best if made at least an hour or two in advance to allow the flavors to meld.
Barley Stew with Leeks, Mushrooms, and Greens
Barley Stew with Leeks, Mushrooms, and Greens
Makes 4 servings
olive oil
2 large leeks, chopped
1 10-ounce container sliced crimini (baby bella) mushrooms
4 garlic cloves, minced
2 1/4 teaspoons minced fresh rosemary
1 14.5-ounce can diced tomatoes, undrained
1 cup pearl barley
4 cups (or more) vegetable broth
1 bunch dinosaur kale, coarsely chopped
1 tomato, diced
Heat oil in heavy large pot over medium heat. Add leeks; sprinkle with salt and pepper and sauté until leeks begin to soften, stirring often, about 5 minutes. Add mushrooms, garlic, and rosemary; increase heat to medium-high and sauté until mushrooms soften and begin to brown, stirring often, about 7 minutes. Add tomatoes with juice; stir 1 minute. Add barley and 4 cups broth; bring to boil. Reduce heat to low, cover, and simmer until barley is almost tender, about 20 minutes. Add kale; stir until wilted, about 1 minute. Cover and simmer until kale and barley are tender, adding more broth by 1/4 cupfuls as needed for desired stew consistency, about 10 minutes. Add tomato and serve with parmesan.
Makes 4 servings
olive oil
2 large leeks, chopped
1 10-ounce container sliced crimini (baby bella) mushrooms
4 garlic cloves, minced
2 1/4 teaspoons minced fresh rosemary
1 14.5-ounce can diced tomatoes, undrained
1 cup pearl barley
4 cups (or more) vegetable broth
1 bunch dinosaur kale, coarsely chopped
1 tomato, diced
Heat oil in heavy large pot over medium heat. Add leeks; sprinkle with salt and pepper and sauté until leeks begin to soften, stirring often, about 5 minutes. Add mushrooms, garlic, and rosemary; increase heat to medium-high and sauté until mushrooms soften and begin to brown, stirring often, about 7 minutes. Add tomatoes with juice; stir 1 minute. Add barley and 4 cups broth; bring to boil. Reduce heat to low, cover, and simmer until barley is almost tender, about 20 minutes. Add kale; stir until wilted, about 1 minute. Cover and simmer until kale and barley are tender, adding more broth by 1/4 cupfuls as needed for desired stew consistency, about 10 minutes. Add tomato and serve with parmesan.
Mussels with Israeli Couscous and Tomatoes
Mussels with Israeli Couscous and Tomatoes
serves 4
•olive oil
•1 large yellow onion, diced
•4 medium cloves garlic, minced
•5 sprigs fresh oregano, chopped
•1 (28 ounces) can crushed tomatoes
•1/2 cup white wine
•1 box (8.8oz) Israeli couscous (~2c)
•2 pounds mussels, scrubbed and debearded
•1/2 cup chopped fresh parsley leaves
Heat the olive oil in a large saucepan over medium heat until shimmering. Add the onion and cook, stirring often, until softened and just starting to brown, four to five minutes. Add the garlic and oregano and cook, stirring constantly, until fragrant, about 30 seconds. Add the tomatoes and white wine. Bring to a boil, reduce to a simmer, and cook, uncovered, for 15 minutes. Season to taste with salt and pepper.
Meanwhile, heat 2 1/2 cups water or stock and 1 teaspoon salt in a medium saucepan over high heat until boiling. Add cous cous, reduce to a simmer, cover, and cook, stirring occasionally, until cous cous is softened, about 10 minutes.
Add the cooked couscous to the tomatoes and stir well to combine. Nestle the mussels in and amongst the couscous, cover the pan, and increase heat to high. Cover and cook, stirring occasionally, until the mussels are all completely open, 1 to 3 minutes (discard and mussels that do not open). Garnish with parsley and serve.
serves 4
•olive oil
•1 large yellow onion, diced
•4 medium cloves garlic, minced
•5 sprigs fresh oregano, chopped
•1 (28 ounces) can crushed tomatoes
•1/2 cup white wine
•1 box (8.8oz) Israeli couscous (~2c)
•2 pounds mussels, scrubbed and debearded
•1/2 cup chopped fresh parsley leaves
Heat the olive oil in a large saucepan over medium heat until shimmering. Add the onion and cook, stirring often, until softened and just starting to brown, four to five minutes. Add the garlic and oregano and cook, stirring constantly, until fragrant, about 30 seconds. Add the tomatoes and white wine. Bring to a boil, reduce to a simmer, and cook, uncovered, for 15 minutes. Season to taste with salt and pepper.
Meanwhile, heat 2 1/2 cups water or stock and 1 teaspoon salt in a medium saucepan over high heat until boiling. Add cous cous, reduce to a simmer, cover, and cook, stirring occasionally, until cous cous is softened, about 10 minutes.
Add the cooked couscous to the tomatoes and stir well to combine. Nestle the mussels in and amongst the couscous, cover the pan, and increase heat to high. Cover and cook, stirring occasionally, until the mussels are all completely open, 1 to 3 minutes (discard and mussels that do not open). Garnish with parsley and serve.
Braised Eggs with Lamb, Tahini, and Sumac
Braised Eggs with Lamb, Tahini, and Sumac
Serves 4
Olive oil
1 medium onion, fine chop
6 cloves garlic, sliced thin
12oz ground lamb
2.5 tsp sumac
1.5 tsp cumin
1/2c Toasted pistachios
1/3c Toasted pine nuts
2 tsp harissa
1 Tbs lemon zest, minced (or 1 Tbs chopped preserved lemon)
2 cups whole cherry tomatoes
>1/2c chicken stock
6 large eggs
handful cilantro
Yogurt Sauce
>1/2c Greek yogurt
2 Tbs tahini
Juice of 1/2 lemon
Water, as needed
salt
Mix the sauce and set aside. Thin some if needed.
Heat a very wide pan and get extremely hot. Add the tomatoes and char, tossing occasionally, until well browned. Set aside.
Saute the onions and garlic, until colored some. Raise the heat to high and add the lamb. Brown the lamb well, and season with sumac, cumin, salt, and pepper. After a minute, mix in the nuts, lemon zest and harissa.
Add the stock to the pan, and bring to a boil. Make wells in the mixture and nestle eggs gently in. Cover the pan and cook over low heat for 3 minutes. Add the tomatoes on top, avoiding the yolks, cover and cook another 5 minutes (or until egg whites are barely cooked).
Remove from heat and dot on the yogurt sauce, along with some sumac (or zaatar) and cilantro. Serve with Israeli Salad.
Serves 4
Olive oil
1 medium onion, fine chop
6 cloves garlic, sliced thin
12oz ground lamb
2.5 tsp sumac
1.5 tsp cumin
1/2c Toasted pistachios
1/3c Toasted pine nuts
2 tsp harissa
1 Tbs lemon zest, minced (or 1 Tbs chopped preserved lemon)
2 cups whole cherry tomatoes
>1/2c chicken stock
6 large eggs
handful cilantro
Yogurt Sauce
>1/2c Greek yogurt
2 Tbs tahini
Juice of 1/2 lemon
Water, as needed
salt
Mix the sauce and set aside. Thin some if needed.
Heat a very wide pan and get extremely hot. Add the tomatoes and char, tossing occasionally, until well browned. Set aside.
Saute the onions and garlic, until colored some. Raise the heat to high and add the lamb. Brown the lamb well, and season with sumac, cumin, salt, and pepper. After a minute, mix in the nuts, lemon zest and harissa.
Add the stock to the pan, and bring to a boil. Make wells in the mixture and nestle eggs gently in. Cover the pan and cook over low heat for 3 minutes. Add the tomatoes on top, avoiding the yolks, cover and cook another 5 minutes (or until egg whites are barely cooked).
Remove from heat and dot on the yogurt sauce, along with some sumac (or zaatar) and cilantro. Serve with Israeli Salad.
Baked Orzo with Eggplant and Mozzarella
Baked Orzo with Eggplant and Mozzarella
Serves 4-6
1.5 lbs eggplant, cut into 3/4-inch dice
olive oil
2 medium carrot, peeled and cut into 1/4-inch dice
1 celery stalk, in a 1/4-inch dice
1 large onion, finely diced
4 garlic cloves, minced
8 ounces orzo
2 teaspoon tomato paste
2 cups vegetable stock
2 tablespoons fresh oregano, chopped
zest of a whole lemon
8 ounces mozzarella cut into 1/3-inch dice
1/4c parmesan, grated
4 medium tomatoes, diced
Sprinkle your eggplant generously with salt and let it drain in a colander for 30 minutes. Preheat your oven to 350°F. Heat a large frying pan over medium-high heat. Once hot, add the oil and once the oil is shimmering, add the eggplant.
Fry for 8 minutes, stirring pieces occasionally. Using a slotted spoon or spatula, transfer them to paper towels to drain. Add celery and carrots to remaining oil and cook for 3 minutes before adding onion and garlic. Cook together for 5 more minutes on medium heat. Stir in the orzo and tomato paste and cook for two minutes more. Off the heat, add the oregano, mozzarella, parmesan, tomatoes, fried eggplant, lemon zest, 1 teaspoon table salt, many grinds of black pepper and the stock and mix well.
Transfer mixture to an 9x13-inch baking dish. Cover with foil and bake 20 minutes, then bake 20 minutes without the foil. Let rest for 5 minutes before serving.
Serves 4-6
1.5 lbs eggplant, cut into 3/4-inch dice
olive oil
2 medium carrot, peeled and cut into 1/4-inch dice
1 celery stalk, in a 1/4-inch dice
1 large onion, finely diced
4 garlic cloves, minced
8 ounces orzo
2 teaspoon tomato paste
2 cups vegetable stock
2 tablespoons fresh oregano, chopped
zest of a whole lemon
8 ounces mozzarella cut into 1/3-inch dice
1/4c parmesan, grated
4 medium tomatoes, diced
Sprinkle your eggplant generously with salt and let it drain in a colander for 30 minutes. Preheat your oven to 350°F. Heat a large frying pan over medium-high heat. Once hot, add the oil and once the oil is shimmering, add the eggplant.
Fry for 8 minutes, stirring pieces occasionally. Using a slotted spoon or spatula, transfer them to paper towels to drain. Add celery and carrots to remaining oil and cook for 3 minutes before adding onion and garlic. Cook together for 5 more minutes on medium heat. Stir in the orzo and tomato paste and cook for two minutes more. Off the heat, add the oregano, mozzarella, parmesan, tomatoes, fried eggplant, lemon zest, 1 teaspoon table salt, many grinds of black pepper and the stock and mix well.
Transfer mixture to an 9x13-inch baking dish. Cover with foil and bake 20 minutes, then bake 20 minutes without the foil. Let rest for 5 minutes before serving.
Beef Chili with Ancho, Mole, and Cumin
Beef Chili with Ancho, Mole, and Cumin
Makes 6-8 servings
Chili:
1 tablespoon cumin
4 bacon slices, chopped
4 lbs beef chuck stew, cubed
1 large onion, chopped
4 large garlic cloves, chopped
1 poblano + 2 serranos, blackened and peeled
1 habanero pepper
4 cups beef broth, divided
1/4 cup pure ancho chile powder
1/4 cup Texas-style chili powder blend
1 tablespoon mole paste
2 teaspoons (or more) salt
2 teaspoons apple cider vinegar
1 1/2 teaspoons dried oregano, crumbled
1 to 2 tablespoons masa
1/4 teaspoon cayenne pepper (optional)
1 can black beans, drained
Garnishes:
Chopped white, red, or green onions
Grated cheddar cheese, Monterey Jack cheese, or queso fresco
Sliced fresh or pickled jalapeño chiles
Tortilla chips or oyster crackers
Sauté bacon in large pot over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to large bowl. Sprinkle beef with salt and pepper. Working in 4 batches, sauté beef in drippings in pot until browned, about 5 minutes per batch. Transfer beef and most drippings to bowl with bacon. Add onion and garlic to pot. Sauté until onion begins to brown, about 5 minutes. Add 1/2 cup broth to pot. Bring to boil, scraping up browned bits.
Put beef, bacon, and any accumulated juices into a slow cooker. Mix in ancho chile powder, Texas-style chili powder, mole paste, 2 teaspoons salt, vinegar, oregano, and cumin seeds. Add 3 cups broth, along with 1 cup stock blended with chilies. Cook on low 10-12 hours, stirring occasionally and adding more broth by 1/2 cupfuls if chili is dry. Mix in beans and masa by teaspoonfuls to thicken chili or add more broth by 1/4 cupfuls to thin. Season chili with salt, pepper, and cayenne, if desired.
If possible, make 1 day ahead, and rewarm over low heat.
Makes 6-8 servings
Chili:
1 tablespoon cumin
4 bacon slices, chopped
4 lbs beef chuck stew, cubed
1 large onion, chopped
4 large garlic cloves, chopped
1 poblano + 2 serranos, blackened and peeled
1 habanero pepper
4 cups beef broth, divided
1/4 cup pure ancho chile powder
1/4 cup Texas-style chili powder blend
1 tablespoon mole paste
2 teaspoons (or more) salt
2 teaspoons apple cider vinegar
1 1/2 teaspoons dried oregano, crumbled
1 to 2 tablespoons masa
1/4 teaspoon cayenne pepper (optional)
1 can black beans, drained
Garnishes:
Chopped white, red, or green onions
Grated cheddar cheese, Monterey Jack cheese, or queso fresco
Sliced fresh or pickled jalapeño chiles
Tortilla chips or oyster crackers
Sauté bacon in large pot over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to large bowl. Sprinkle beef with salt and pepper. Working in 4 batches, sauté beef in drippings in pot until browned, about 5 minutes per batch. Transfer beef and most drippings to bowl with bacon. Add onion and garlic to pot. Sauté until onion begins to brown, about 5 minutes. Add 1/2 cup broth to pot. Bring to boil, scraping up browned bits.
Put beef, bacon, and any accumulated juices into a slow cooker. Mix in ancho chile powder, Texas-style chili powder, mole paste, 2 teaspoons salt, vinegar, oregano, and cumin seeds. Add 3 cups broth, along with 1 cup stock blended with chilies. Cook on low 10-12 hours, stirring occasionally and adding more broth by 1/2 cupfuls if chili is dry. Mix in beans and masa by teaspoonfuls to thicken chili or add more broth by 1/4 cupfuls to thin. Season chili with salt, pepper, and cayenne, if desired.
If possible, make 1 day ahead, and rewarm over low heat.
Sweet and Spicy Brussels Sprouts with Tofu and Mushrooms
Sweet and Spicy Brussels Sprouts with Tofu and Mushrooms
Serves 4
2 tablespoons sweet chile sauce
1 1/2 tablespoons soy sauce
1 teaspoon rice vinegar
1 tablespoon maple syrup
3 tablespoons toasted sesame oil, divided
14 ounces firm tofu, cut into 1/2-inch cubes
1.5 pound Brussels sprouts
canola oil
3 sliced scallions
1/2 fresh red chile, stemmed, seeded, and diced
3 cups shiitake mushrooms, stemmed and quartered
<1 br="" chopped="" cilantro="" cup="" leaves="">1 tablespoon toasted sesame seeds
In a bowl, combine the sweet chile sauce, soy sauce, rice vinegar, maple syrup, and sesame oil. Add the tofu cubes and stir until combined. Set aside.
Trim the ends off the Brussels sprouts, and then cut each piece into three thick slices.
In a large nonstick pan, warm four tablespoons of the canola oil over medium-high heat. Add half of the sprouts, or as many as will fit in one layer. Season with a little salt, and let cook until very well browned, about two minutes. (Note: Only cook the sprouts on one side.) Remove the sprouts with a slotted spoon and set aside in a bowl. Add a little more oil, and repeat process with remaining sprouts. Set all the sprouts aside in a bowl when done.
Pour two tablespoons of oil into the empty skillet and turn the heat to medium-high. Add the scallions, diced chile, and mushrooms. Cook, stirring occasionally, until mushrooms are tender, one to two minutes. When done, scrap the contents into the bowl with the sprouts.
Place the skillet back over high heat. Using a slotted spoon, remove half of the tofu pieces from the marinade and add to the skillet. Reduce heat to medium, and cook until browned all over, about two minutes a side. Transfer tofu to the bowl with the sprouts. Repeat process with remaining tofu pieces.
When all the tofu is cooked, add all of the contents from the bowl back into the skillet. Add the marinade and half of the cilantro. Turn off the heat, and stir well. Let cool down for a minute. Season to taste with salt. Sprinkle with toasted sesame seeds and garnish with the remaining cilantro.
Serves 4
2 tablespoons sweet chile sauce
1 1/2 tablespoons soy sauce
1 teaspoon rice vinegar
1 tablespoon maple syrup
3 tablespoons toasted sesame oil, divided
14 ounces firm tofu, cut into 1/2-inch cubes
1.5 pound Brussels sprouts
canola oil
3 sliced scallions
1/2 fresh red chile, stemmed, seeded, and diced
3 cups shiitake mushrooms, stemmed and quartered
<1 br="" chopped="" cilantro="" cup="" leaves="">1 tablespoon toasted sesame seeds
In a bowl, combine the sweet chile sauce, soy sauce, rice vinegar, maple syrup, and sesame oil. Add the tofu cubes and stir until combined. Set aside.
Trim the ends off the Brussels sprouts, and then cut each piece into three thick slices.
In a large nonstick pan, warm four tablespoons of the canola oil over medium-high heat. Add half of the sprouts, or as many as will fit in one layer. Season with a little salt, and let cook until very well browned, about two minutes. (Note: Only cook the sprouts on one side.) Remove the sprouts with a slotted spoon and set aside in a bowl. Add a little more oil, and repeat process with remaining sprouts. Set all the sprouts aside in a bowl when done.
Pour two tablespoons of oil into the empty skillet and turn the heat to medium-high. Add the scallions, diced chile, and mushrooms. Cook, stirring occasionally, until mushrooms are tender, one to two minutes. When done, scrap the contents into the bowl with the sprouts.
Place the skillet back over high heat. Using a slotted spoon, remove half of the tofu pieces from the marinade and add to the skillet. Reduce heat to medium, and cook until browned all over, about two minutes a side. Transfer tofu to the bowl with the sprouts. Repeat process with remaining tofu pieces.
When all the tofu is cooked, add all of the contents from the bowl back into the skillet. Add the marinade and half of the cilantro. Turn off the heat, and stir well. Let cool down for a minute. Season to taste with salt. Sprinkle with toasted sesame seeds and garnish with the remaining cilantro.
Korean Kimchi Chili
Korean Kimchi Chili
Serves: 6
2 lb beef stew beef, cubed
½ lb thick cut bacon, in lardons
1 small onion, chopped
2 cloves garlic, minced
1 cup kimchi, chopped
2-4 Korean chilis, minced
2 tablespoon sesame oil
2 cans kidney beans, drained
2 tablespoon gochu garu (Korean chili paste)
2 tablespoon gochu jang (Korean chili flakes)
4 cups chicken stock
2 cup shredded cheese
Place large pot on stove at medium high heat, add the bacon and beef cubes and brown, transfer meat and bacon to another bowl and set aside.
Use the same pot and add sesame oil, garlic, onion, and chilis. Cook 5 minutes. Add kimchee and sautee for anothing minute.
Add beef and bacon back into the pot with chicken stock, kidney beans and cook for at least one hours.
Garnish with cheese and enjoy!
Serves: 6
2 lb beef stew beef, cubed
½ lb thick cut bacon, in lardons
1 small onion, chopped
2 cloves garlic, minced
1 cup kimchi, chopped
2-4 Korean chilis, minced
2 tablespoon sesame oil
2 cans kidney beans, drained
2 tablespoon gochu garu (Korean chili paste)
2 tablespoon gochu jang (Korean chili flakes)
4 cups chicken stock
2 cup shredded cheese
Place large pot on stove at medium high heat, add the bacon and beef cubes and brown, transfer meat and bacon to another bowl and set aside.
Use the same pot and add sesame oil, garlic, onion, and chilis. Cook 5 minutes. Add kimchee and sautee for anothing minute.
Add beef and bacon back into the pot with chicken stock, kidney beans and cook for at least one hours.
Garnish with cheese and enjoy!
Kielbasa with Brussels Sprouts in Mustard Cream Sauce
Kielbasa with Brussels Sprouts in Mustard Cream Sauce
Servings: 4
1 shallot, peeled and quartered
4 large garlic cloves
2 tablespoons extra-virgin olive oil
1 1/2 pounds Brussels sprouts, halved
2 tablespoons coarse Dijon mustard
1 teaspoon olive oil
1 pound kielbasa sausage, cut into 1/4-inch slices
1 tablespoon olive oil
1/2 cup half-and-half
1-2T red wine vinegar
1 can white beans, drained and rinsed
ground black pepper to taste
Parsley
Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil. Add the Brussels sprouts, cover, and steam until just tender, 2 to 6 minutes depending on thickness. Set aside.
Heat 1 teaspoon olive oil in a large, deep skillet over medium-high heat. Lay the kielbasa into the hot skillet and cook, turning occasionally, until evenly browned and crispy, about 3 minutes on each side. Remove the kielbasa from the skillet with a slotted spoon to retain the grease in the skillet; drain the sausage slices on a paper towel-lined plate.
Add 1 tablespoon of olive oil to the skillet. Cook the mashed shallot and garlic in the hot oil for 1 minute. Stir in the mustard and cream and vinegar. Reduce the heat to medium-low and add the Brussels sprouts and beans. Toss to coat and season with salt and pepper. Continue cooking until heated through. Serve the kielbasa over the Brussels sprouts and beans.
Serve with roasted potatoes.
Servings: 4
1 shallot, peeled and quartered
4 large garlic cloves
2 tablespoons extra-virgin olive oil
1 1/2 pounds Brussels sprouts, halved
2 tablespoons coarse Dijon mustard
1 teaspoon olive oil
1 pound kielbasa sausage, cut into 1/4-inch slices
1 tablespoon olive oil
1/2 cup half-and-half
1-2T red wine vinegar
1 can white beans, drained and rinsed
ground black pepper to taste
Parsley
Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil. Add the Brussels sprouts, cover, and steam until just tender, 2 to 6 minutes depending on thickness. Set aside.
Heat 1 teaspoon olive oil in a large, deep skillet over medium-high heat. Lay the kielbasa into the hot skillet and cook, turning occasionally, until evenly browned and crispy, about 3 minutes on each side. Remove the kielbasa from the skillet with a slotted spoon to retain the grease in the skillet; drain the sausage slices on a paper towel-lined plate.
Add 1 tablespoon of olive oil to the skillet. Cook the mashed shallot and garlic in the hot oil for 1 minute. Stir in the mustard and cream and vinegar. Reduce the heat to medium-low and add the Brussels sprouts and beans. Toss to coat and season with salt and pepper. Continue cooking until heated through. Serve the kielbasa over the Brussels sprouts and beans.
Serve with roasted potatoes.
Chicken Saagwala
Chicken Saagwala
Serves 4
1.75 pounds chicken thighs, chunked
4 cloves garlic, minced
2 medium onions, minced
15oz tomato sauce/crush
1-inch piece ginger, minced
2 lbs frozen spinach and/or leafy greens, defrosted and chopped
cilantro
1/2 tsp cayenne
1 tsp coriander
1 tsp cumin
1/2 tsp turmeric
1.2 tsp cardamom
2 cloves
oil
1 tsp garam masala
1/4c milk or more
1/4c yogurt or more
1/2 tsp salt
Heat the oil and add ginger, garlic and onions; sauté until lightly brown. Add tomatoes, salt, cayenne, coriander powder, turmeric, cloves, and cardamom. Add spinach and some cilantro and cook until done. Grind everything together in a blender or food processor.
Brown chicken in the pot. Add the spinch and milk. Cook for 20 minutes (15 covered, 5 open), or until chicken is tender and spinach starts to stick to the pan.
Add garam masala and yogurt, and serve.
Serves 4
1.75 pounds chicken thighs, chunked
4 cloves garlic, minced
2 medium onions, minced
15oz tomato sauce/crush
1-inch piece ginger, minced
2 lbs frozen spinach and/or leafy greens, defrosted and chopped
cilantro
1/2 tsp cayenne
1 tsp coriander
1 tsp cumin
1/2 tsp turmeric
1.2 tsp cardamom
2 cloves
oil
1 tsp garam masala
1/4c milk or more
1/4c yogurt or more
1/2 tsp salt
Heat the oil and add ginger, garlic and onions; sauté until lightly brown. Add tomatoes, salt, cayenne, coriander powder, turmeric, cloves, and cardamom. Add spinach and some cilantro and cook until done. Grind everything together in a blender or food processor.
Brown chicken in the pot. Add the spinch and milk. Cook for 20 minutes (15 covered, 5 open), or until chicken is tender and spinach starts to stick to the pan.
Add garam masala and yogurt, and serve.
Basic Shakshuka
Basic Shakshuka
Serves 4
olive oil
5 Anaheim chiles or 3 jalapeños, stemmed, seeded, and finely chopped (or way less...)
1 small yellow onion, chopped
5 cloves garlic, crushed then sliced
1 teaspoon ground cumin
1 tablespoon paprika
1 28-ounce can crushed tomatoes
Kosher salt, to taste
4-6 eggs
1/2 cup feta cheese, crumbled
1 tablespoon chopped flat-leaf parsley
Warm pitas and humus and salad, for serving
Heat oil in a 12-inch skillet over medium-high heat. Add chiles and onions and cook, stirring occasionally, until soft and golden brown, about 6 minutes. Add garlic, cumin, and paprika, and cook, stirring frequently, until garlic is soft, about 2 more minutes.
Put tomatoes and their liquid into a medium bowl and crush with your hands. Add crushed tomatoes and their liquid to skillet along with 1/2 cup water, reduce heat to medium, and simmer, stirring occasionally, until thickened slightly, about 15 minutes. Season sauce with salt.
Crack eggs over sauce so that eggs are evenly distributed across sauce’s surface. Cover skillet and cook until yolks are just set, about 5 minutes. Using a spoon, baste the whites of the eggs with tomato mixture, being careful not to disturb the yolk. Sprinkle shakshuka with feta and parsley and serve with pitas, for dipping.
Serves 4
olive oil
5 Anaheim chiles or 3 jalapeños, stemmed, seeded, and finely chopped (or way less...)
1 small yellow onion, chopped
5 cloves garlic, crushed then sliced
1 teaspoon ground cumin
1 tablespoon paprika
1 28-ounce can crushed tomatoes
Kosher salt, to taste
4-6 eggs
1/2 cup feta cheese, crumbled
1 tablespoon chopped flat-leaf parsley
Warm pitas and humus and salad, for serving
Heat oil in a 12-inch skillet over medium-high heat. Add chiles and onions and cook, stirring occasionally, until soft and golden brown, about 6 minutes. Add garlic, cumin, and paprika, and cook, stirring frequently, until garlic is soft, about 2 more minutes.
Put tomatoes and their liquid into a medium bowl and crush with your hands. Add crushed tomatoes and their liquid to skillet along with 1/2 cup water, reduce heat to medium, and simmer, stirring occasionally, until thickened slightly, about 15 minutes. Season sauce with salt.
Crack eggs over sauce so that eggs are evenly distributed across sauce’s surface. Cover skillet and cook until yolks are just set, about 5 minutes. Using a spoon, baste the whites of the eggs with tomato mixture, being careful not to disturb the yolk. Sprinkle shakshuka with feta and parsley and serve with pitas, for dipping.
Black Bean Chicken Enchiladas with Pumpkin Sour Cream Sauce
Black Bean Chicken Enchiladas with Pumpkin Sour Cream Sauce
Servings 6
Sauce:
1 can Pumpkin puree
1 cup Tomato Sauce
1 cup Low Fat Sour Cream
2 Tablespoons Chili Powder
2 cloves Garlic, Peeled
Salt And Pepper
Filling:
4 cups Shredded Cooked Chicken (Rotisserie Chicken)
1 teaspoon Olive Oil
Small Onion, Diced
2 cloves Garlic, Minced
2 cans Black Beans, Drained
1 Jalapeno, Deseeded And Minced
2 cups Tomato Sauce
2 Tablespoons Chili Powder
2 teaspoons Cumin
1 teaspoon Red Pepper Flakes
Salt and pepper
>16 Corn Tortillas
7oz Reduced-fat Shredded Colby-jack Cheese
Optional Toppings: Sour Cream, Greek Yogurt, Diced Avocado, Or Chopped Fresh Cilantro
Begin by making the pumpkin sour cream sauce: In your food processor or blender combine pumpkin puree, tomato sauce, sour cream, chili powder and garlic cloves and puree until smooth. Taste and season with salt and pepper; set aside.
Place 3 cups of shredded chicken in a large bowl and add a little less than half of the pumpkin sour cream sauce to it, toss chicken to coat; set aside remaining pumpkin sauce.
Preheat oven to 375 F. Spray a 9×13 baking dish with nonstick cooking spray and spread a thin layer of the remaining pumpkin cream sauce on the bottom of pan.
Heat a large non-stick pan over medium heat and add olive oil. Once it’s hot add onion and minced garlic and cook until onions begin to soften. Add black beans, jalapeno, tomato sauce, chili powder, cumin, red pepper flakes, salt and pepper. Stir and bring to a slight boil, then reduce heat to medium low, stir consistently and let the mixture simmer for 5 minutes while sauce thickens. Then remove it from the heat.
Next warm the tortillas in the microwave for about 30 seconds so they are easier to roll. Lay out the tortillas on your work surface, next to your prepared baking dish.
Make layered style enchiladas: Put down a thin layer of sauce, then tortillas, then filling, then cheese, and sauce, and repeat until done and topped with cheese/sauce.
Bake for 20-30 minutes until cheese is melted and edges of tortillas begin to turn golden brown.
Top with sour cream, Greek yogurt, diced avocado, or chopped fresh cilantro.
Servings 6
Sauce:
1 can Pumpkin puree
1 cup Tomato Sauce
1 cup Low Fat Sour Cream
2 Tablespoons Chili Powder
2 cloves Garlic, Peeled
Salt And Pepper
Filling:
4 cups Shredded Cooked Chicken (Rotisserie Chicken)
1 teaspoon Olive Oil
Small Onion, Diced
2 cloves Garlic, Minced
2 cans Black Beans, Drained
1 Jalapeno, Deseeded And Minced
2 cups Tomato Sauce
2 Tablespoons Chili Powder
2 teaspoons Cumin
1 teaspoon Red Pepper Flakes
Salt and pepper
>16 Corn Tortillas
7oz Reduced-fat Shredded Colby-jack Cheese
Optional Toppings: Sour Cream, Greek Yogurt, Diced Avocado, Or Chopped Fresh Cilantro
Begin by making the pumpkin sour cream sauce: In your food processor or blender combine pumpkin puree, tomato sauce, sour cream, chili powder and garlic cloves and puree until smooth. Taste and season with salt and pepper; set aside.
Place 3 cups of shredded chicken in a large bowl and add a little less than half of the pumpkin sour cream sauce to it, toss chicken to coat; set aside remaining pumpkin sauce.
Preheat oven to 375 F. Spray a 9×13 baking dish with nonstick cooking spray and spread a thin layer of the remaining pumpkin cream sauce on the bottom of pan.
Heat a large non-stick pan over medium heat and add olive oil. Once it’s hot add onion and minced garlic and cook until onions begin to soften. Add black beans, jalapeno, tomato sauce, chili powder, cumin, red pepper flakes, salt and pepper. Stir and bring to a slight boil, then reduce heat to medium low, stir consistently and let the mixture simmer for 5 minutes while sauce thickens. Then remove it from the heat.
Next warm the tortillas in the microwave for about 30 seconds so they are easier to roll. Lay out the tortillas on your work surface, next to your prepared baking dish.
Make layered style enchiladas: Put down a thin layer of sauce, then tortillas, then filling, then cheese, and sauce, and repeat until done and topped with cheese/sauce.
Bake for 20-30 minutes until cheese is melted and edges of tortillas begin to turn golden brown.
Top with sour cream, Greek yogurt, diced avocado, or chopped fresh cilantro.
Korean Chicken with Chili Sauce
Korean Chicken with Chili Sauce
Serves 4
oil
2 lbs chicken thigh, sliced
3 fresh red chillies, finely sliced into rounds
1 onion, peeled and sliced
4oz mushroom, rough chopped
2 carrot, diced
1 zucchini, half moons
8oz snap peas
4 green onions, chopped
1 tsp sesame seeds, toasted and crushed
Chilli Sauce
6 tbsp gochujang
2 tbsp red chilli powder
1 tsp vinegar
1 tbsp light soy sauce
2 tbsp crushed garlic
2 tbsp finely chopped green onion
2 tsp sugar
sesame oil
For the sauce, place all the ingredients in a bowl and mix well. Set aside.
For the chicken, heat the vegetable oil in a wok until almost smoking. Add the chicken and brown it all over, then continue to stir-fry until it is almost cooked.
Add the chilies, onion, mushrooms and carrot and cook for a further minute. Add the sauce and bring to the boil. Braise 10 minutes.
Add the zucchini and cook for a minute or two. Add the peas and cook until peas are just done.
Serves 4
oil
2 lbs chicken thigh, sliced
3 fresh red chillies, finely sliced into rounds
1 onion, peeled and sliced
4oz mushroom, rough chopped
2 carrot, diced
1 zucchini, half moons
8oz snap peas
4 green onions, chopped
1 tsp sesame seeds, toasted and crushed
Chilli Sauce
6 tbsp gochujang
2 tbsp red chilli powder
1 tsp vinegar
1 tbsp light soy sauce
2 tbsp crushed garlic
2 tbsp finely chopped green onion
2 tsp sugar
sesame oil
For the sauce, place all the ingredients in a bowl and mix well. Set aside.
For the chicken, heat the vegetable oil in a wok until almost smoking. Add the chicken and brown it all over, then continue to stir-fry until it is almost cooked.
Add the chilies, onion, mushrooms and carrot and cook for a further minute. Add the sauce and bring to the boil. Braise 10 minutes.
Add the zucchini and cook for a minute or two. Add the peas and cook until peas are just done.
Butternut Squash Tortellini with Peanut Sauce
Butternut Squash Tortellini with Peanut Sauce
Serves 4
3 packages butternut squash ravioli (~30oz) or other
olive oil
2 cloves garlic, minced
1 inch piece of ginger, minced
1 red bell pepper, thinly sliced
1 medium eggplant, chopped into 1/2-inch cubes
4 ounces mushrooms, chunked
1 can lite coconut milk
1 tbsp thai red curry paste
3 tbsp peanut butter
1 tbsp brown sugar
Bring a pot of salted water to a boil.
While water is boiling, heat 1 tbsp olive oil in a large nonstick skillet over medium-high heat. Add the garlic and ginger and saute, stirring frequently, until fragrant, about 1 minute. Add the pepper and eggplant to the pan. Stir fry until tender, about 15-20 minutes.
In a medium bowl, stir together the coconut milk, red curry paste, peanut butter and brown sugar. Pour into the pan with the veggies and mushrooms and cook 5 minutes. Season.
Cook the pasta, and mix in with the veggies and peanut sauce.
Serves 4
3 packages butternut squash ravioli (~30oz) or other
olive oil
2 cloves garlic, minced
1 inch piece of ginger, minced
1 red bell pepper, thinly sliced
1 medium eggplant, chopped into 1/2-inch cubes
4 ounces mushrooms, chunked
1 can lite coconut milk
1 tbsp thai red curry paste
3 tbsp peanut butter
1 tbsp brown sugar
Bring a pot of salted water to a boil.
While water is boiling, heat 1 tbsp olive oil in a large nonstick skillet over medium-high heat. Add the garlic and ginger and saute, stirring frequently, until fragrant, about 1 minute. Add the pepper and eggplant to the pan. Stir fry until tender, about 15-20 minutes.
In a medium bowl, stir together the coconut milk, red curry paste, peanut butter and brown sugar. Pour into the pan with the veggies and mushrooms and cook 5 minutes. Season.
Cook the pasta, and mix in with the veggies and peanut sauce.
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