Skillet-Baked Eggs with Spinach, Yogurt, and Spiced Butter
Serves 2-3
2/3 cup plain Greek yogurt
1 garlic clove, minced
2 tablespoons butter, divided
olive oil
1 large leek, chopped
4 scallions, chopped
1 pound spinach
Juice of 1/2 lemon
5 large eggs
1/4 teaspoon kirmizi biber (Turkish chili powder), or 1/4 teaspoon crushed red pepper flakes and a pinch of paprika
1 teaspoon coregano
In a small bowl, combine the yogurt, garlic, and a pinch of salt. Add a few Tbs of dill, optional. Set aside.
Adjust oven to center rack and preheat oven to 300°F. In a 12-inch skillet, heat 1 tablespoon of butter over medium heat until the foam subsides. Lower the heat to low, then add the leek and scallion and cook until completely soft and golden, about 10 minutes.
Add as much spinach as will fit and lemon juice to the skillet, along with a pinch of salt. Increase the heat to medium-high and cook, stirring frequently and adding spinach a handful at a time as it wilts until all the spinach is just wilted, 4 to 5 minutes. Taste and season with salt or more lemon juice as needed.
Make 5 indentations in the spinach and crack the eggs into them, taking care to keep the yolks intact. Sprinkle each egg with a pinch of salt, then transfer to the oven and cook until the whites are just set, 10 to 15 minutes.
Meanwhile, melt the last tablespoon of butter in a small skillet over medium-low heat. Add the chili powder and/or paprika and continue cooking until the butter just begins to brown. Add the oregano and cook for 30 seconds longer, then remove from the heat.
Serve the baked eggs with the yogurt mixture, and top with the spiced butter.
Sunday, February 22, 2015
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
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.
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.
Shakshuka
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.
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.
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.
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.
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.
Thai Guacamole
Thai Guacamole
Makes ~1qt
4 avocado
1/4 red onion, chopped
1 thai chile, minced
2-3 Tbs sriracha sauce
1 Tbs fish sauce
2 cloves garlic, minced
1 Tbs ginger, minced
1/2 handful cilantro, chopped
1/2 handful mint, chopped
1 large tomato, diced
Juice of 1-1.5 limes
pepper, sugar or kecap manis
Mix and mash. Season to taste - adding a little sugar if needed.
Makes ~1qt
4 avocado
1/4 red onion, chopped
1 thai chile, minced
2-3 Tbs sriracha sauce
1 Tbs fish sauce
2 cloves garlic, minced
1 Tbs ginger, minced
1/2 handful cilantro, chopped
1/2 handful mint, chopped
1 large tomato, diced
Juice of 1-1.5 limes
pepper, sugar or kecap manis
Mix and mash. Season to taste - adding a little sugar if needed.
Grilled Vegetable Salad
Grilled Vegetable Salad
Serves 3-4
1 large eggplant
1-1.5 lbs zucchini
1 red pepper
2 portobello mushrooms
1 can chickpeas
1 large tomato
4oz pepperoni or salami in cubes
2-4oz feta crumbles
Mint, basil, oregano
Cut up the vegetables: Eggplant into 1" thick half moons, zucchini into regular slices, red pepper into strips, mushroom into 1" cubes.
Season, olive oil, and grill the vegetables until done - eggplant should be getting burnt and the rest should be well done.
Mix the chickpeas and sausage together and microwave until hot. Mix with the vegetables and diced tomato.
Dress the salad with oil, vinegar, feta, herbs, and salt/pepper to taste.
Serves 3-4
1 large eggplant
1-1.5 lbs zucchini
1 red pepper
2 portobello mushrooms
1 can chickpeas
1 large tomato
4oz pepperoni or salami in cubes
2-4oz feta crumbles
Mint, basil, oregano
Cut up the vegetables: Eggplant into 1" thick half moons, zucchini into regular slices, red pepper into strips, mushroom into 1" cubes.
Season, olive oil, and grill the vegetables until done - eggplant should be getting burnt and the rest should be well done.
Mix the chickpeas and sausage together and microwave until hot. Mix with the vegetables and diced tomato.
Dress the salad with oil, vinegar, feta, herbs, and salt/pepper to taste.
Peanut Soba Noodles with Extra Vegetables
Peanut Soba Noodles with Extra Vegetables
Serves 6
10-12oz soba, cooked rinsed oiled and let cool
2-3 chicken breasts, boiled and shredded
1 large head broccoli, in florets and blanched (1.5lbs)
1 red pepper, thin strips
1 large zucchini, shredded
2 carrots, shredded
1 cucumber, cut into small pieces
Scallions, cilantro, mint, peanuts
Dressing:
1/3c peanut butter
2 cloves garlic
1 Tbs ginger
2 Tbs sesame oil
2 Tbs soy sauce
2 tsp fish sauce
1 Tbs honey
1 Tbs vinegar
Hot sauce, water
Make the dressing by blending everything and adding water and hot sauce to taste.
cook the noodles and chicken and broccoli - can be done all in one pot.
Cut up the rest of the vegetables and mix everything together.
Mix with the dressing and garnishes and serve room temp/cold.
Serves 6
10-12oz soba, cooked rinsed oiled and let cool
2-3 chicken breasts, boiled and shredded
1 large head broccoli, in florets and blanched (1.5lbs)
1 red pepper, thin strips
1 large zucchini, shredded
2 carrots, shredded
1 cucumber, cut into small pieces
Scallions, cilantro, mint, peanuts
Dressing:
1/3c peanut butter
2 cloves garlic
1 Tbs ginger
2 Tbs sesame oil
2 Tbs soy sauce
2 tsp fish sauce
1 Tbs honey
1 Tbs vinegar
Hot sauce, water
Make the dressing by blending everything and adding water and hot sauce to taste.
cook the noodles and chicken and broccoli - can be done all in one pot.
Cut up the rest of the vegetables and mix everything together.
Mix with the dressing and garnishes and serve room temp/cold.
Vietnamese Summer Roll Salad
Vietnamese Summer Roll Salad
Servings: 4
8 ounces vermicelli rice noodles, cooked and cooled with cold water
1 tablespoon oil
2 shallots, thinly sliced
12-16 ounces shrimp, shelled and deviened
4 cups lettuce, torn
1 cucumber, sliced
2 carrot, julienned
3 cup bean sprouts
1 red bell pepper, julienned
2 green onions, sliced
Plenty of basil, mint, cilantro
1/3 cup peanuts, toasted and coarsely chopped
2 birds eye chilies, sliced
Dressing:
Juice of 1/2 lime
1 clove garlic minced
1 tsp ginger minced
3 Tbs fish sauce
1/4c water
2 tsp vinegar
some peanuts chopped
Directions
Cook the shallot until golden and reserve. Cook and cool the shrimp. Mix the dressing.
Mix all the veg and greens and shrimp up.
Dress the salad with about 2/3 of the dressing and toss.
Serve salad atop a handful of noodles. Top with some more dressing, chopped peanuts, and sliced chili.
Servings: 4
8 ounces vermicelli rice noodles, cooked and cooled with cold water
1 tablespoon oil
2 shallots, thinly sliced
12-16 ounces shrimp, shelled and deviened
4 cups lettuce, torn
1 cucumber, sliced
2 carrot, julienned
3 cup bean sprouts
1 red bell pepper, julienned
2 green onions, sliced
Plenty of basil, mint, cilantro
1/3 cup peanuts, toasted and coarsely chopped
2 birds eye chilies, sliced
Dressing:
Juice of 1/2 lime
1 clove garlic minced
1 tsp ginger minced
3 Tbs fish sauce
1/4c water
2 tsp vinegar
some peanuts chopped
Directions
Cook the shallot until golden and reserve. Cook and cool the shrimp. Mix the dressing.
Mix all the veg and greens and shrimp up.
Dress the salad with about 2/3 of the dressing and toss.
Serve salad atop a handful of noodles. Top with some more dressing, chopped peanuts, and sliced chili.
Slow Cooker Lamb Tagine
Slow Cooker Lamb Tagine
Serves 8-10
4.5 lbs lamb, cleaned and cubed
Salt and pepper
2 medium red onions, half-moons
1/2 head of garlic, peeled only
2 tsp honey
3 tsp cumin
2 tsp coriander
2 tsp paprika
1 tsp allspice
1/2 tsp cinnamon
1/4 tsp tumeric
1/2c each dried dates and dried apricots, halved
2c pitted green olives
1 can chickpeas, drained
1 can fire-roasted diced tomatoes, drained a little
2 carrots, sliced
Chopped parsley
Season the lamb, and sear in batches until browned. Deglaze the pan with 3/4c water, and add meat + juices + deglazed pan juices to the slow cooker.
Also add onion, garlic, salt, pepper, seasonings, dried fruit, olives, chickpeas, and tomatoes.
Cook on low for about 8 hours, or a workday. Before serving, turn to high and add the carrots and more chickpeas/etc if desired. Once carrots are done (30 min or so), finish with parsley and mabe pine nuts and serve.
Serves 8-10
4.5 lbs lamb, cleaned and cubed
Salt and pepper
2 medium red onions, half-moons
1/2 head of garlic, peeled only
2 tsp honey
3 tsp cumin
2 tsp coriander
2 tsp paprika
1 tsp allspice
1/2 tsp cinnamon
1/4 tsp tumeric
1/2c each dried dates and dried apricots, halved
2c pitted green olives
1 can chickpeas, drained
1 can fire-roasted diced tomatoes, drained a little
2 carrots, sliced
Chopped parsley
Season the lamb, and sear in batches until browned. Deglaze the pan with 3/4c water, and add meat + juices + deglazed pan juices to the slow cooker.
Also add onion, garlic, salt, pepper, seasonings, dried fruit, olives, chickpeas, and tomatoes.
Cook on low for about 8 hours, or a workday. Before serving, turn to high and add the carrots and more chickpeas/etc if desired. Once carrots are done (30 min or so), finish with parsley and mabe pine nuts and serve.
Thai Basil Chicken, with Kale (Gai Pad Krapow)
Thai Basil Chicken, with Kale (Gai Pad Krapow)
Serves 4
1.5 lbs ground chicken or turkey, etc
4 shallots, chopped
4 cloves garlic, chopped
1 tbs ginger, minced
6 thai chilies, sliced thin
1 bunch kale, chopped
1 tsp soy sauce
large pinch sugar
2-3 tbs fish sauce
1 packet/handful basil, torn
Juice of 1 lime
Brown the meat and reserve.
Saute the aromatics for a few minutes, until the shallots are softened.
Add the kale, sauces/sugar, and meat. Stir and cover for a few minutes to steam the kale.
Finish with basil, lime juice, and herbs.
Serves 4
1.5 lbs ground chicken or turkey, etc
4 shallots, chopped
4 cloves garlic, chopped
1 tbs ginger, minced
6 thai chilies, sliced thin
1 bunch kale, chopped
1 tsp soy sauce
large pinch sugar
2-3 tbs fish sauce
1 packet/handful basil, torn
Juice of 1 lime
Brown the meat and reserve.
Saute the aromatics for a few minutes, until the shallots are softened.
Add the kale, sauces/sugar, and meat. Stir and cover for a few minutes to steam the kale.
Finish with basil, lime juice, and herbs.
Esquites (Mexican Corn Salad)
Esquites (Mexican Corn Salad)
4 servings
2 tablespoons butter or oil
1 lbs corn kernels, or ~6 cobs worth?
1/2 jalapeno, seeded and finely diced
3 tablespoons mayonnaise
2 glove garlic, minced
3 green onions, sliced
1 handful cilantro, chopped
1-1.5 lime, juice
3 tablespoons cotija (or feta), crumbled
3 tsp chili powder or to taste
1 avocado, diced
Melt the butter in a heavy skillet over medium-high heat.
Add the corn, toss and let it sit cooking until charred, mix it up and let it char again, about 6-10 minutes.
Add the jalapeno, saute for a minute and remove from heat.
Mix everything and serve warm or at room temperature.
4 servings
2 tablespoons butter or oil
1 lbs corn kernels, or ~6 cobs worth?
1/2 jalapeno, seeded and finely diced
3 tablespoons mayonnaise
2 glove garlic, minced
3 green onions, sliced
1 handful cilantro, chopped
1-1.5 lime, juice
3 tablespoons cotija (or feta), crumbled
3 tsp chili powder or to taste
1 avocado, diced
Melt the butter in a heavy skillet over medium-high heat.
Add the corn, toss and let it sit cooking until charred, mix it up and let it char again, about 6-10 minutes.
Add the jalapeno, saute for a minute and remove from heat.
Mix everything and serve warm or at room temperature.
Thai Coconut Lentils
Thai Coconut Lentils
Serves 4
2 cups green or brown lentils
1 clove garlic, minced
2 shallots, chopped
1 bunch dino kale, or chard/kale/collards/etc
olive oil
1 can light coconut milk
1.5 Tbs thai red curry paste
1 Tbs curry powder
1 Tbs tomato paste
salt, pepper, cilantro
Bring 2.75c water to a boil in a saucepan. Salt and add lentils. Bring to a boil and simmer until cooked, ~20 or 25 minutes.
In a dutch oven, saute the garlic and shallots in oil for a minute. Add the kale and saute for 5 minutes, or until partially cooked.
Once the lentils are done, add to the kale, along with the remaining ingredients. Cook together until heated through, season, and finish with cilantro.
Serve with rice, sriracha, etc.
Serves 4
2 cups green or brown lentils
1 clove garlic, minced
2 shallots, chopped
1 bunch dino kale, or chard/kale/collards/etc
olive oil
1 can light coconut milk
1.5 Tbs thai red curry paste
1 Tbs curry powder
1 Tbs tomato paste
salt, pepper, cilantro
Bring 2.75c water to a boil in a saucepan. Salt and add lentils. Bring to a boil and simmer until cooked, ~20 or 25 minutes.
In a dutch oven, saute the garlic and shallots in oil for a minute. Add the kale and saute for 5 minutes, or until partially cooked.
Once the lentils are done, add to the kale, along with the remaining ingredients. Cook together until heated through, season, and finish with cilantro.
Serve with rice, sriracha, etc.
Miso Lime Roasted Vegetables
Miso Lime Roasted Vegetables
Serves 4
8 oz brussels sprouts, halved
1 med sweet potato, cubed
1 cauliflower, in florets
1/2 red onion, in chunks
Oil to toss, salt and pepper
2 Tbs lime juice (.5-1 lime)
1 Tbs miso paste
2 tsp soy sauce
2 Tbs oil
Salt and pepper again
Toss the vegetables with the oil, and season. Roast 20@400F, turning at least once, or until browned and done.
Mix the sauce and toss with the vegetables, and serve.
Serves 4
8 oz brussels sprouts, halved
1 med sweet potato, cubed
1 cauliflower, in florets
1/2 red onion, in chunks
Oil to toss, salt and pepper
2 Tbs lime juice (.5-1 lime)
1 Tbs miso paste
2 tsp soy sauce
2 Tbs oil
Salt and pepper again
Toss the vegetables with the oil, and season. Roast 20@400F, turning at least once, or until browned and done.
Mix the sauce and toss with the vegetables, and serve.
Falafel-Stuffed Eggplant with Tahini Sauce and Tomato Relish
Falafel-Stuffed Eggplant with Tahini Sauce and Tomato Relish
Serves 4
Tahini sauce:
4 tablespoons warm water
3 tablespoons tahini (roasted sesame seed paste)
1 Tbs teaspoons fresh lemon juice
1 teaspoon honey
1 teaspoon ground cumin
2 garlic clove, minced
Eggplant:
2 eggplants (about 1 lbs each)
Cooking spray
salt
1 small onion, chopped
>1/4 cup fresh breadcrumbs
Small handful chopped fresh flat-leaf parsley
1.5 tablespoon tahini
2 teaspoons olive oil
2 teaspoons ground cumin
1/2 teaspoon ground coriander
black pepper
1/4 teaspoon cayenne or aleppo pepper
2 large eggs
2 garlic cloves, minced
1 can no-salt-added chickpeas, rinsed and drained
Relish:
1 larger chopped seeded tomato
1/2 cup chopped seeded peeled cucumber
1/2 cup chopped sliced red onion
Bit of coarsely chopped fresh flat-leaf parsley
1 tablespoon fresh lemon juice
1 tablespoon extra-virgin olive oil
A little feta, optional
1. Make sauce - combine first 6 ingredients in a small bowl, and stir with a whisk. Set aside.
2. Preheat oven to 475°.
3. Slice the eggplants in half lengthwise; score cut sides with a crosshatch pattern. Place the eggplant halves, cut sides down, on a baking sheet coated with cooking spray. Bake at 475° for 7 minutes or until slightly tender and browned. Remove from oven and let cool some. Scoop out the eggplant and add most to the falafel. Season the eggplant shells with a little salt.
4. Combine remaining 1/2 teaspoon salt, onion, and next 11 ingredients (through chickpeas) in a food processor; process until smooth. Divide chickpea mixture between eggplant shell. Bake at 475° for 25 minutes or until eggplant halves are tender and chickpea mixture is lightly browned.
5. To prepare relish, combine the tomato and remaining ingredients in a bowl; stir to combine.
6. Place 1 eggplant half on each of 4 plates. Top each half with relish, sauce, an feta if any is around.
Serves 4
Tahini sauce:
4 tablespoons warm water
3 tablespoons tahini (roasted sesame seed paste)
1 Tbs teaspoons fresh lemon juice
1 teaspoon honey
1 teaspoon ground cumin
2 garlic clove, minced
Eggplant:
2 eggplants (about 1 lbs each)
Cooking spray
salt
1 small onion, chopped
>1/4 cup fresh breadcrumbs
Small handful chopped fresh flat-leaf parsley
1.5 tablespoon tahini
2 teaspoons olive oil
2 teaspoons ground cumin
1/2 teaspoon ground coriander
black pepper
1/4 teaspoon cayenne or aleppo pepper
2 large eggs
2 garlic cloves, minced
1 can no-salt-added chickpeas, rinsed and drained
Relish:
1 larger chopped seeded tomato
1/2 cup chopped seeded peeled cucumber
1/2 cup chopped sliced red onion
Bit of coarsely chopped fresh flat-leaf parsley
1 tablespoon fresh lemon juice
1 tablespoon extra-virgin olive oil
A little feta, optional
1. Make sauce - combine first 6 ingredients in a small bowl, and stir with a whisk. Set aside.
2. Preheat oven to 475°.
3. Slice the eggplants in half lengthwise; score cut sides with a crosshatch pattern. Place the eggplant halves, cut sides down, on a baking sheet coated with cooking spray. Bake at 475° for 7 minutes or until slightly tender and browned. Remove from oven and let cool some. Scoop out the eggplant and add most to the falafel. Season the eggplant shells with a little salt.
4. Combine remaining 1/2 teaspoon salt, onion, and next 11 ingredients (through chickpeas) in a food processor; process until smooth. Divide chickpea mixture between eggplant shell. Bake at 475° for 25 minutes or until eggplant halves are tender and chickpea mixture is lightly browned.
5. To prepare relish, combine the tomato and remaining ingredients in a bowl; stir to combine.
6. Place 1 eggplant half on each of 4 plates. Top each half with relish, sauce, an feta if any is around.
Quinoa Tabbouleh
Quinoa Tabbouleh
Serves 6-8
1 cup quinoa
2.5-3 bunches parsley, chopped
1 pint cherry tomatoes, in fourths
1 cucumber, seeded and diced
1 cup chopped scallions
1 clove garlic, minced
1 tsp cumin
1/2 tsp paprika
Juice of 1 lemon
olive oil
Wash the quinoa, and then put into a large skillet. Cook until dry, stirring, and then cook until toasted and starting pop.
Add the quinoa to 2 cups water. Bring to a boil and simmer 10-15 minutes or until done. Remove and cool.
Chop everything and mix with the cooled quinoa. Dress with lemon juice, spices, salt/pepper, and olive oil as needed.
Serves 6-8
1 cup quinoa
2.5-3 bunches parsley, chopped
1 pint cherry tomatoes, in fourths
1 cucumber, seeded and diced
1 cup chopped scallions
1 clove garlic, minced
1 tsp cumin
1/2 tsp paprika
Juice of 1 lemon
olive oil
Wash the quinoa, and then put into a large skillet. Cook until dry, stirring, and then cook until toasted and starting pop.
Add the quinoa to 2 cups water. Bring to a boil and simmer 10-15 minutes or until done. Remove and cool.
Chop everything and mix with the cooled quinoa. Dress with lemon juice, spices, salt/pepper, and olive oil as needed.
Kerala-Style Edamame Curry
Kerala-Style Edamame Curry
Serves 6
1 tbsp anise seeds or fennel seeds
1 tbsp brown mustard seeds
oil
1 large onion, chopped
4 cups low-sodium vegetable broth
1 can light coconut milk
1 larger butternut squash, diced
1 larger head cauliflower, cut into bite-sized pieces
2 tbsp minced fresh ginger
2 tsp ground turmeric
1 Tbs cumin
1 Tbs curry powder
salt and peepper
16oz frozen shelled edamame
sriracha, to taste
6 tbsp unsweetened flaked or shredded coconut
1/2 cup chopped cilantro
1. Heat anise/fennel, and mustard in a large pot with some oil. Once the seeds start popping, add chopped onion and saute 6 minutes or until golden. Add the garlic/ginger and fry for another minute.
Add 1 cup broth, stirring the bottom of the saucepan to lift off any brown bits, then add remaining 3 cups broth and coconut milk. Stir in squash, cauliflower, turmeric, curry, cumin, and salt/pepper. Bring mixture to a boil. Reduce heat to low and simmer, uncovered, 25 minutes. Add edamame and cook 5 or 10 minutes more. Add sriracha/hot sauce and salt to taste.
Meanwhile, toast coconut in a small skillet over medium heat for 3-4 minutes or until browned and fragrant. Set aside.
Once stew is all cooked, stir in cilantro, sriracha, and some slurry if desired to thicken. Serve over rice.
Serves 6
1 tbsp anise seeds or fennel seeds
1 tbsp brown mustard seeds
oil
1 large onion, chopped
4 cups low-sodium vegetable broth
1 can light coconut milk
1 larger butternut squash, diced
1 larger head cauliflower, cut into bite-sized pieces
2 tbsp minced fresh ginger
2 tsp ground turmeric
1 Tbs cumin
1 Tbs curry powder
salt and peepper
16oz frozen shelled edamame
sriracha, to taste
6 tbsp unsweetened flaked or shredded coconut
1/2 cup chopped cilantro
1. Heat anise/fennel, and mustard in a large pot with some oil. Once the seeds start popping, add chopped onion and saute 6 minutes or until golden. Add the garlic/ginger and fry for another minute.
Add 1 cup broth, stirring the bottom of the saucepan to lift off any brown bits, then add remaining 3 cups broth and coconut milk. Stir in squash, cauliflower, turmeric, curry, cumin, and salt/pepper. Bring mixture to a boil. Reduce heat to low and simmer, uncovered, 25 minutes. Add edamame and cook 5 or 10 minutes more. Add sriracha/hot sauce and salt to taste.
Meanwhile, toast coconut in a small skillet over medium heat for 3-4 minutes or until browned and fragrant. Set aside.
Once stew is all cooked, stir in cilantro, sriracha, and some slurry if desired to thicken. Serve over rice.
Thai Red Curry Stew with Chicken, Kale, & Sweet Potatoes
Thai Red Curry Stew with Chicken, Kale, & Sweet Potatoes
4 servings
1 lbs chicken breasts, diced
2 sweet potatoes, peeled and diced
1 red bell pepper, diced
1 bunch kale, chopped
1 small onion, diced
4-6 tbs thai red curry paste
1 tbsp coconut oil
1 tsp jarred or fresh ginger
1 can coconut milk
6c chicken stock
2 tbs fish sauce
1 tbs sugar
Juice of 1 lime
1 tbsp sriracha (optional)
1/2c rice
Directions
Heat coconut oil over medium heat in a heavy bottomed pot or deep skillet.
Add ginger and red curry paste. Sauté for about 1 minute, until fragrant.
Add your onion and pepper and sauté for another 4-5 minutes, until onion is becoming translucent.
Add the chicken. Cook for about 2 to 3 minutes, until it's starting to get some color.
Add the coconut milk, chicken broth, fish sauce, kale, salt, lime juice, sugar, and sriracha. Turn the heat to medium high. Stir constantly as the kale begins to wilt into the sauce. For a slightly thicker/creamier texture, add in the cornstarch mixed into water.
Bring to a boil. Add sweet potatoes and rice and reduce heat and simmer, covered, for about 20 minutes.
Add lime juice and serve.
4 servings
1 lbs chicken breasts, diced
2 sweet potatoes, peeled and diced
1 red bell pepper, diced
1 bunch kale, chopped
1 small onion, diced
4-6 tbs thai red curry paste
1 tbsp coconut oil
1 tsp jarred or fresh ginger
1 can coconut milk
6c chicken stock
2 tbs fish sauce
1 tbs sugar
Juice of 1 lime
1 tbsp sriracha (optional)
1/2c rice
Directions
Heat coconut oil over medium heat in a heavy bottomed pot or deep skillet.
Add ginger and red curry paste. Sauté for about 1 minute, until fragrant.
Add your onion and pepper and sauté for another 4-5 minutes, until onion is becoming translucent.
Add the chicken. Cook for about 2 to 3 minutes, until it's starting to get some color.
Add the coconut milk, chicken broth, fish sauce, kale, salt, lime juice, sugar, and sriracha. Turn the heat to medium high. Stir constantly as the kale begins to wilt into the sauce. For a slightly thicker/creamier texture, add in the cornstarch mixed into water.
Bring to a boil. Add sweet potatoes and rice and reduce heat and simmer, covered, for about 20 minutes.
Add lime juice and serve.
Creole Split-Pea Soup
Creole Split-Pea Soup
Serves 4
1 lbs yellow split peas, washed
12oz Anduille sausage, diced
2 slices bacon, diced
1 med onion, diced
2 stalks celery, diced
1 small green pepper, diced
4 cloves garlic, minced
2 bay leaf
1 tsp thyme
1 tsp oregano
1 tsp paprika
Pinch cayenne
Salt and pepper
Ham bone or hock, if possible
6c chicken stock
Render the bacon in a large dutch oven, until crispy. Remove, and drain almost all the fat.
Add the anduille to the bacon fat, and saute until lightly browned. Remove and add to the bacon.
Add the vegatables, and cook 5-8 minutes, until well softened. Add the garlic and cook a minute.
Add the spices, stock, bone/hock if available, and split peas.
Cook 1.5-3 hours, or until split peas are done and soup has thickened some.
If desired, remove bone and puree some or all of the soup. Otherwise, add back the meats and any meat from the bones.
Serve with warm rolls.
Serves 4
1 lbs yellow split peas, washed
12oz Anduille sausage, diced
2 slices bacon, diced
1 med onion, diced
2 stalks celery, diced
1 small green pepper, diced
4 cloves garlic, minced
2 bay leaf
1 tsp thyme
1 tsp oregano
1 tsp paprika
Pinch cayenne
Salt and pepper
Ham bone or hock, if possible
6c chicken stock
Render the bacon in a large dutch oven, until crispy. Remove, and drain almost all the fat.
Add the anduille to the bacon fat, and saute until lightly browned. Remove and add to the bacon.
Add the vegatables, and cook 5-8 minutes, until well softened. Add the garlic and cook a minute.
Add the spices, stock, bone/hock if available, and split peas.
Cook 1.5-3 hours, or until split peas are done and soup has thickened some.
If desired, remove bone and puree some or all of the soup. Otherwise, add back the meats and any meat from the bones.
Serve with warm rolls.
Palak Paneer (Tofu)
Palak Paneer (Tofu)
Serves 4-6
1 Tbs cumin
1 tsp tumeric
1 tsp mustard seeds
1 large onion, rough chop
1/2 head garlic, chopped
2 Tbs ginger, minced
2 tsp coriander
2 tsp garam masala
1 tsp cayenne
2 tsp fenugreek
28oz diced tomatoes, with juices
1 Tbs tomato paste
2 serrano peppers, minced
water, if necessary
1 lbs frozen spinach
2 blocks tofu or 1.5-2 lbs paneer, small cubes
1 cup+ Milk or cream or soymilk or...
Big spoonful yogurt
Cook the cumin, tumeric, and mustard seeds in oil until seeds are popping. Add the onion and cook until browned a bit, 5 minutes.
Add garlic and ginger and cook a minute. Add remaining spiced and cook until fragrant.
Add tomatoes and deglaze - scrape up all the brown bits. Add the tomato paste and peppers and spinach and water if it's dry, and cook 5 minutes, or until well mixed and thickened some.
If you want, blend everything up now with a blender or immersion blender.
Add tofu and milk and yogurt to desired consistency. Cook until hot and bubbly and serve with rice.
Serves 4-6
1 Tbs cumin
1 tsp tumeric
1 tsp mustard seeds
1 large onion, rough chop
1/2 head garlic, chopped
2 Tbs ginger, minced
2 tsp coriander
2 tsp garam masala
1 tsp cayenne
2 tsp fenugreek
28oz diced tomatoes, with juices
1 Tbs tomato paste
2 serrano peppers, minced
water, if necessary
1 lbs frozen spinach
2 blocks tofu or 1.5-2 lbs paneer, small cubes
1 cup+ Milk or cream or soymilk or...
Big spoonful yogurt
Cook the cumin, tumeric, and mustard seeds in oil until seeds are popping. Add the onion and cook until browned a bit, 5 minutes.
Add garlic and ginger and cook a minute. Add remaining spiced and cook until fragrant.
Add tomatoes and deglaze - scrape up all the brown bits. Add the tomato paste and peppers and spinach and water if it's dry, and cook 5 minutes, or until well mixed and thickened some.
If you want, blend everything up now with a blender or immersion blender.
Add tofu and milk and yogurt to desired consistency. Cook until hot and bubbly and serve with rice.
Chicken and Eggplant Tikka Masala
Chicken and Eggplant Tikka Masala
Serves 4-6
Marinade
1.5 lbs chicken breasts, whole
1/2c regular yogurt
2 cloves garlic, minced
1 tsp ginger, minced
1 tsp cumin
1 tsp coriander
1/4 tsp cayenne
1/4 tsp tumeric
1.25 lbs eggplant, 1.5" chunks
1 onion, chopped
3 cloves garlic, minced
1 Tbs ginger, minced
1 Tbs cumin
1 Tbs coriander
1 tsp tumeric
1 tsp cayenne
1 tsp cardamom
1 Tbs garam masala
28oz crushed tomatoes
1/4c tomato paste
1 can light coconut milk
Large handful cilantro, plus stems
Marinate the chicken in marinade ingredients for as long as you can. Scrape off the excess and put on a foil-lined baking sheet.
Broil 10 minutes, flipping once, or until a little charred. Reserve and chop.
Once the chicken is out, broil the eggplant until also a little charred, turning, and reserve.
In a dutch oven, saute the onions until softened. Add the tomato paste and spices and cook until the paste has loosened up some.
Add the crushed tomatoes, coconut milk, and minced cilantro stems, and simmer 30+ minutes.
Add the eggplant and cook for 2 minutes. Add the chicken and cook another 2 minutes.
Finish with cilantro.
Serves 4-6
Marinade
1.5 lbs chicken breasts, whole
1/2c regular yogurt
2 cloves garlic, minced
1 tsp ginger, minced
1 tsp cumin
1 tsp coriander
1/4 tsp cayenne
1/4 tsp tumeric
1.25 lbs eggplant, 1.5" chunks
1 onion, chopped
3 cloves garlic, minced
1 Tbs ginger, minced
1 Tbs cumin
1 Tbs coriander
1 tsp tumeric
1 tsp cayenne
1 tsp cardamom
1 Tbs garam masala
28oz crushed tomatoes
1/4c tomato paste
1 can light coconut milk
Large handful cilantro, plus stems
Marinate the chicken in marinade ingredients for as long as you can. Scrape off the excess and put on a foil-lined baking sheet.
Broil 10 minutes, flipping once, or until a little charred. Reserve and chop.
Once the chicken is out, broil the eggplant until also a little charred, turning, and reserve.
In a dutch oven, saute the onions until softened. Add the tomato paste and spices and cook until the paste has loosened up some.
Add the crushed tomatoes, coconut milk, and minced cilantro stems, and simmer 30+ minutes.
Add the eggplant and cook for 2 minutes. Add the chicken and cook another 2 minutes.
Finish with cilantro.
Sichuan Beef Noodle Soup
Sichuan Beef Noodle Soup
Makes 8 to 10 servings
3 pounds boneless beef stew, cubed
vegetable oil
1 2 1/2-inch piece fresh ginger, peeled, cut into 1/3-inch-thick rounds, each smashed with flat side of knife
1 small head garlic cloves, coarsely chopped
1 large chopped onion
3 tablespoons chili bean paste (Sichuan hot bean paste; dou ban jiang)
8 green onions, whites and greens divided
1/2 cup (or more)
salt
6 whole star anise
2 1/2 tablespoons sugar
1/2 tablespoon Sichuan peppercorns
Pepper
1 pound eggless Chinese wheat noodles (Shandong la mian)
1 medium bok choy, prepped
Chopped fresh cilantro (for garnish)
Bean sprouts
Bring large pot of water to boil over high heat. Add beef; return water to boil. Reduce heat. Simmer until beef is brown on outside, turning occasionally, about 8 minutes; drain. Rinse beef under cold water until cool; cut into 1 1/2-inch cubes. Wipe out pot.
Heat 1/4 cup oil in same pot over medium-high heat. Add ginger and garlic. Sauté 1 minute. Add chopped onions; sauté until translucent, about 3 minutes. Add chili bean paste; stir 30 seconds. Add 16 cups water, whole green onions, 1/2 cup soy sauce, 2 tablespoons salt, star anise, and rock sugar. Mix in beef. Tie peppercorns in cheesecloth; add to pot. Bring soup to boil. Reduce heat to medium-low. Gently simmer uncovered 1 hour, adjusting heat to avoid boiling.
Add tomatoes to pot. Continue to simmer soup until beef is very tender, 45 to 60 minutes. Adjust seasoning, adding more soy sauce by tablespoonfuls and more salt, if desired. Season with pepper.
Meanwhile, cook noodles according to package directions. Drain well.
Divide noodles among large soup bowls. Add some bok choy to each, if desired. Ladle soup and meat over. Garnish with chopped green onions and cilantro.
Makes 8 to 10 servings
3 pounds boneless beef stew, cubed
vegetable oil
1 2 1/2-inch piece fresh ginger, peeled, cut into 1/3-inch-thick rounds, each smashed with flat side of knife
1 small head garlic cloves, coarsely chopped
1 large chopped onion
3 tablespoons chili bean paste (Sichuan hot bean paste; dou ban jiang)
8 green onions, whites and greens divided
1/2 cup (or more)
salt
6 whole star anise
2 1/2 tablespoons sugar
1/2 tablespoon Sichuan peppercorns
Pepper
1 pound eggless Chinese wheat noodles (Shandong la mian)
1 medium bok choy, prepped
Chopped fresh cilantro (for garnish)
Bean sprouts
Bring large pot of water to boil over high heat. Add beef; return water to boil. Reduce heat. Simmer until beef is brown on outside, turning occasionally, about 8 minutes; drain. Rinse beef under cold water until cool; cut into 1 1/2-inch cubes. Wipe out pot.
Heat 1/4 cup oil in same pot over medium-high heat. Add ginger and garlic. Sauté 1 minute. Add chopped onions; sauté until translucent, about 3 minutes. Add chili bean paste; stir 30 seconds. Add 16 cups water, whole green onions, 1/2 cup soy sauce, 2 tablespoons salt, star anise, and rock sugar. Mix in beef. Tie peppercorns in cheesecloth; add to pot. Bring soup to boil. Reduce heat to medium-low. Gently simmer uncovered 1 hour, adjusting heat to avoid boiling.
Add tomatoes to pot. Continue to simmer soup until beef is very tender, 45 to 60 minutes. Adjust seasoning, adding more soy sauce by tablespoonfuls and more salt, if desired. Season with pepper.
Meanwhile, cook noodles according to package directions. Drain well.
Divide noodles among large soup bowls. Add some bok choy to each, if desired. Ladle soup and meat over. Garnish with chopped green onions and cilantro.
Hatch Chili Verde
Hatch Chili Verde
Serves 6
3 lbs pork stew meat, cubed
1 lbs fresh or 3/4c canned hatch chiles, roasted and diced
1 small bunch green onions, rough chopped
1 small head garlic, unpeeled but in cloves
1 lbs tomatillos, husked
1 bunch cilantro
1 large onion, diced
2 tsp cumin
2 tsp oregano
2 cups chicken stock
1 lbs hominy, yucca, potato, etc
1 avocado, diced
Rice
Season and brown the pork in a large dutch oven. Reserve.
Meanwhile, roast the tomatillos and unpeeled garlic in a dry pan until scorched.
Blend the chicken stock, roasted tomatillos, garlic (now peeled), stems from the cilantro, scallions, and some salt/pepper.
Saute the onion and cumin in some of the leftover pork fat, until soft. Add the tomatillo mix, pork and juices, and oregano. Season and simmer 2 hours.
After 2 hours, add the yucca or other starch and cook until done.
Finish with some avocado, cilantro, and serve over rice.
Serves 6
3 lbs pork stew meat, cubed
1 lbs fresh or 3/4c canned hatch chiles, roasted and diced
1 small bunch green onions, rough chopped
1 small head garlic, unpeeled but in cloves
1 lbs tomatillos, husked
1 bunch cilantro
1 large onion, diced
2 tsp cumin
2 tsp oregano
2 cups chicken stock
1 lbs hominy, yucca, potato, etc
1 avocado, diced
Rice
Season and brown the pork in a large dutch oven. Reserve.
Meanwhile, roast the tomatillos and unpeeled garlic in a dry pan until scorched.
Blend the chicken stock, roasted tomatillos, garlic (now peeled), stems from the cilantro, scallions, and some salt/pepper.
Saute the onion and cumin in some of the leftover pork fat, until soft. Add the tomatillo mix, pork and juices, and oregano. Season and simmer 2 hours.
After 2 hours, add the yucca or other starch and cook until done.
Finish with some avocado, cilantro, and serve over rice.
Delicata, Brussels Sprouts & Hazelnut Salad with Cider Vinaigrette
Delicata, Brussels Sprouts & Hazelnut Salad with Cider Vinaigrette
Serves 6-8
3 medium-sized delicata squash (about 2 pounds total)
1 1/2 pounds Brussels sprouts, trimmed and sliced in half lengthwise
2 Tablespoons olive oil
pinch of fine sea salt
1 cup hazelnuts, roughly chopped
1 cup pitted and chopped dates
1/2 cup parsley, diced
For the dressing:
1/3 cup extra virgin olive oil
1/4 cup apple cider vinegar
2 tsp dijon mustard
1 tbs maple syrup or brown sugar
1/2 tsp turmeric
1/2 tsp ground cumin
1/8 tsp cayenne pepper
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
Salt
Preheat the oven to 425F.
Rinse the delicata squash under water and remove any dirt. Slice the squash into 1/2 inch thick rounds and use a spoon to scrape out the seeds from each round. Slice each round in half and toss with the sliced brussels sprouts and olive oil. Sprinkle the vegetables with a little salt and bake in the oven until lightly browned and tender. About 35-40 minutes. Stir veggies halfway through cooking.
While veggies bake heat a skillet over medium heat. Add the hazelnuts and lightly toast. Keep a close eye on the hazelnuts to make sure they don’t burn. Remove from the heat and set aside.
Prepare the dressing by placing all of the ingredients in a jar secured with a lid. Shake until well combined. Taste test and adjust seasonings if need be.
Transfer roasted veggies to a serving platter and stir in the hazelnuts, dates and parsley. Drizzle with dressing and enjoy!
Serves 6-8
3 medium-sized delicata squash (about 2 pounds total)
1 1/2 pounds Brussels sprouts, trimmed and sliced in half lengthwise
2 Tablespoons olive oil
pinch of fine sea salt
1 cup hazelnuts, roughly chopped
1 cup pitted and chopped dates
1/2 cup parsley, diced
For the dressing:
1/3 cup extra virgin olive oil
1/4 cup apple cider vinegar
2 tsp dijon mustard
1 tbs maple syrup or brown sugar
1/2 tsp turmeric
1/2 tsp ground cumin
1/8 tsp cayenne pepper
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
Salt
Preheat the oven to 425F.
Rinse the delicata squash under water and remove any dirt. Slice the squash into 1/2 inch thick rounds and use a spoon to scrape out the seeds from each round. Slice each round in half and toss with the sliced brussels sprouts and olive oil. Sprinkle the vegetables with a little salt and bake in the oven until lightly browned and tender. About 35-40 minutes. Stir veggies halfway through cooking.
While veggies bake heat a skillet over medium heat. Add the hazelnuts and lightly toast. Keep a close eye on the hazelnuts to make sure they don’t burn. Remove from the heat and set aside.
Prepare the dressing by placing all of the ingredients in a jar secured with a lid. Shake until well combined. Taste test and adjust seasonings if need be.
Transfer roasted veggies to a serving platter and stir in the hazelnuts, dates and parsley. Drizzle with dressing and enjoy!
Butternut Squash, Kale, Quinoa Stuffing
Butternut Squash, Kale, Quinoa Stuffing
Serves 4
1 1/2 cups raw rainbow quinoa
1 bay leaf
1 medium butternut squash, peeled and cubed
olive oil
1 tablespoon brown sugar
1 tablespoon olive oil
2 ribs celery, diced
2 medium leeks, washed and chopped
1 teaspoon fresh garlic, minced
1/2 bunch kale, chopped
1 cup dried cranberries
1/4 cup fresh parsley, chopped
1 - 2 teaspoons each fresh sage and thyme, finely chopped
salt and pepper
1/3 cup chopped walnuts
Prepare the quinoa according to package instructions, substituting chicken or vegetable broth for the liquid called for in the instructions and adding the bay leaf to the pot with the liquid prior to cooking. Discard the bay leaf after cooking.
Preheat oven to 400 degrees F and adjust rack to middle position.
Toss squash with coconut oil, whole cane sugar, and salt. Spread the pieces evenly in a baking dish and cover with foil. Roast for 15 minutes, remove foil and then roast for an additional 20 minutes, until edges are golden brown. Remove from oven and set aside.
Meanwhile, in a medium to large cast iron skillet or saute pan add the olive oil and heat over medium heat. Add the celery and saute for 2 - 3 minutes, until slightly tender. Add the leeks and saute an additional 2 - 3 minutes, until the leeks and celery are tender and fragrant. Add the garlic and saute 1 minute more.
Reduce the heat to low. Add the chopped kale and saute over low heat just until the kale has wilted.
In a large bowl, combine the cooked quinoa, vegetables from the saute pan, cranberries, fresh parsley and your choice of thyme or sage. Stir until combined. Season to taste with salt and pepper.
Just before serving, top with 1/3 cup of chopped walnuts.
Serves 4
1 1/2 cups raw rainbow quinoa
1 bay leaf
1 medium butternut squash, peeled and cubed
olive oil
1 tablespoon brown sugar
1 tablespoon olive oil
2 ribs celery, diced
2 medium leeks, washed and chopped
1 teaspoon fresh garlic, minced
1/2 bunch kale, chopped
1 cup dried cranberries
1/4 cup fresh parsley, chopped
1 - 2 teaspoons each fresh sage and thyme, finely chopped
salt and pepper
1/3 cup chopped walnuts
Prepare the quinoa according to package instructions, substituting chicken or vegetable broth for the liquid called for in the instructions and adding the bay leaf to the pot with the liquid prior to cooking. Discard the bay leaf after cooking.
Preheat oven to 400 degrees F and adjust rack to middle position.
Toss squash with coconut oil, whole cane sugar, and salt. Spread the pieces evenly in a baking dish and cover with foil. Roast for 15 minutes, remove foil and then roast for an additional 20 minutes, until edges are golden brown. Remove from oven and set aside.
Meanwhile, in a medium to large cast iron skillet or saute pan add the olive oil and heat over medium heat. Add the celery and saute for 2 - 3 minutes, until slightly tender. Add the leeks and saute an additional 2 - 3 minutes, until the leeks and celery are tender and fragrant. Add the garlic and saute 1 minute more.
Reduce the heat to low. Add the chopped kale and saute over low heat just until the kale has wilted.
In a large bowl, combine the cooked quinoa, vegetables from the saute pan, cranberries, fresh parsley and your choice of thyme or sage. Stir until combined. Season to taste with salt and pepper.
Just before serving, top with 1/3 cup of chopped walnuts.
Bulgur and Halloumi Salad
Bulgur and Halloumi Salad
Serves 3
8oz bulgur wheat
8oz halloumi
Juice of ½ lemon, plus lemon wedges, to serve
olive oil
3/4 cucumber, halved lengthwise and finely sliced
8oz cherry tomatoes, halved
1 bunch arugula, roughly chopped
Handful fresh mint, roughly chopped
1/2 small red onion, finely sliced
1 can chickpeas, drained
For the harissa dressing
1 tsp harissa paste
1 clove garlic, minced
1/2 tsp dried dill
1 small rub natural yogurt
3 Tbs extra virgin olive oil
1. Place the bulgur wheat in a medium saucepan and cover with water. Cook for 20 minutes, until tender and fluffy. Drain and cool.
2. Thinly slice the haloumi and pat dry with kitchen paper. Fry gently in a dry, non-stick frying pan for 2 minutes, until golden and crispy on both sides, turning carefully. Set aside.
3. Toss everything for the salad together, along with the mixed dressing.
Serves 3
8oz bulgur wheat
8oz halloumi
Juice of ½ lemon, plus lemon wedges, to serve
olive oil
3/4 cucumber, halved lengthwise and finely sliced
8oz cherry tomatoes, halved
1 bunch arugula, roughly chopped
Handful fresh mint, roughly chopped
1/2 small red onion, finely sliced
1 can chickpeas, drained
For the harissa dressing
1 tsp harissa paste
1 clove garlic, minced
1/2 tsp dried dill
1 small rub natural yogurt
3 Tbs extra virgin olive oil
1. Place the bulgur wheat in a medium saucepan and cover with water. Cook for 20 minutes, until tender and fluffy. Drain and cool.
2. Thinly slice the haloumi and pat dry with kitchen paper. Fry gently in a dry, non-stick frying pan for 2 minutes, until golden and crispy on both sides, turning carefully. Set aside.
3. Toss everything for the salad together, along with the mixed dressing.
Smoked Salmon Hash
Smoked Salmon Hash
Serves 2
4 oz hot smoked salmon, chunked
1-1.25 lbs potato, small cubed. Microwaved until almost cooked.
1 small onion or 3 shallots, chopped
Some mushrooms, opt, chopped
Juice of 1/2 lemon
A few tbs of yogurt or sour cream
1 tbs or so mustard
Dill and paprika, salt and pepper
Chives, scallion, capers.
Eggs
Start by microwaving the potatoes until almost cooked.
Brown potatoes, stirring infrequently, until crispy.
Add the onion and mushroom and cook until translucent, a few minutes.
Add the salmon and mix through until warmed.
Add the remaining ingredients and mix through until hot.
Serve with fried eggs.
Serves 2
4 oz hot smoked salmon, chunked
1-1.25 lbs potato, small cubed. Microwaved until almost cooked.
1 small onion or 3 shallots, chopped
Some mushrooms, opt, chopped
Juice of 1/2 lemon
A few tbs of yogurt or sour cream
1 tbs or so mustard
Dill and paprika, salt and pepper
Chives, scallion, capers.
Eggs
Start by microwaving the potatoes until almost cooked.
Brown potatoes, stirring infrequently, until crispy.
Add the onion and mushroom and cook until translucent, a few minutes.
Add the salmon and mix through until warmed.
Add the remaining ingredients and mix through until hot.
Serve with fried eggs.
Slow Cooker Pastrami'd Brisket
Slow Cooker Pastrami'd Brisket
Serves 6-8
3-4 lbs brisket, trimmed a bit.
4 Tbs coriander
2 Tbs salt
2 Tbs pepper
2 tsp paprika
Some cayenne
Vegetable oil
3/4c brown sugar
1/3c yellow mustard
1/2 red onion, rough chopped
1 can beef broth
Trim the brisket of any super-thick fat, and pat very dry with paper towels.
Season with the mix of seasonings on both sides, rubbing it in some.
Heat a large pan and sear the meat in minimal oil until well browned. Remove and let rest 20 minutes, loosly covered with foil.
Mix the mustard and brown sugar into a paste. Lay the brisket out onto two overlapping big sheets of foil and cover both sides of the meat with all of the paste. Wrap up tighly with foil and let sit overnight, if desired.
When ready to cook, either get out the slow cooker or pre-heat the oven to 300.
In the oven, cook in the foil, in a roasting pan, 10 hours or until very soft to the point of a knife.
In the slow cooker, spread the onions in the bottom of the vessel and pour in the stock. Put the meat on top and cook on low 10 hours or while you're at work.
Serves 6-8
3-4 lbs brisket, trimmed a bit.
4 Tbs coriander
2 Tbs salt
2 Tbs pepper
2 tsp paprika
Some cayenne
Vegetable oil
3/4c brown sugar
1/3c yellow mustard
1/2 red onion, rough chopped
1 can beef broth
Trim the brisket of any super-thick fat, and pat very dry with paper towels.
Season with the mix of seasonings on both sides, rubbing it in some.
Heat a large pan and sear the meat in minimal oil until well browned. Remove and let rest 20 minutes, loosly covered with foil.
Mix the mustard and brown sugar into a paste. Lay the brisket out onto two overlapping big sheets of foil and cover both sides of the meat with all of the paste. Wrap up tighly with foil and let sit overnight, if desired.
When ready to cook, either get out the slow cooker or pre-heat the oven to 300.
In the oven, cook in the foil, in a roasting pan, 10 hours or until very soft to the point of a knife.
In the slow cooker, spread the onions in the bottom of the vessel and pour in the stock. Put the meat on top and cook on low 10 hours or while you're at work.
Greek Salad with Tuna
Greek Salad with Tuna
Serves 2+
1 package greens, rough chopped
1 pint cherry tomato, halved
1 small jar olives
1 small jar artichokes
1 can cheap tuna, drained and flaked
2 scallions, sliced
4oz feta, crumbled
2 larger persian cucumbers, small pieces
big handful cilantro, rough chop
Dill, oregano
Greek yogurt, olive oil, lemon to dress.
Mix and eat.
Serves 2+
1 package greens, rough chopped
1 pint cherry tomato, halved
1 small jar olives
1 small jar artichokes
1 can cheap tuna, drained and flaked
2 scallions, sliced
4oz feta, crumbled
2 larger persian cucumbers, small pieces
big handful cilantro, rough chop
Dill, oregano
Greek yogurt, olive oil, lemon to dress.
Mix and eat.
Sweet Potato Salmon Cakes
Sweet Potato Salmon Cakes
Serves ~3
1 lbs sweet potato, roasted or boiled and mashed.
10oz canned salmon, flaked.
1 cup bread crumbs
2 eggs
2 Tbs mayo
2 scallions, sliced
Juice of 1/2 lemon
Mash the sweet potato, and then mix everything in a bowl and fry in cakes. Serve with chipotle mayo, tzatziki, etc.
Or, bake 30@350F.
2x, literally do 2x, incl eggs.
Serves ~3
1 lbs sweet potato, roasted or boiled and mashed.
10oz canned salmon, flaked.
1 cup bread crumbs
2 eggs
2 Tbs mayo
2 scallions, sliced
Juice of 1/2 lemon
Mash the sweet potato, and then mix everything in a bowl and fry in cakes. Serve with chipotle mayo, tzatziki, etc.
Or, bake 30@350F.
2x, literally do 2x, incl eggs.
5 Hour Gravlax
5 Hour Gravlax
Serves 4 as appetizer
1 heaped Tbs dark brown sugar
2 Tbs vodka
Sea salt/kosher salt
Zest of 1/2 orange
Zest of 2 lemons
1 Bunch dill, chopped
Two tail-end (ie boneless) salmon fillets, total 6oz each
Various sides as desired (bread, sour cream, horseradish, etc)
Mix everything except the fish in a dish just big enough to hold the fish, until a paste forms - add water if needed.
Rub the fish with the mix and press the two halves into the dish, skin up.
Cover and refrigerate 5-24 hours, turning a few times. The fish is done when it is opaque and cured-feeling...kind of rubbery and solid.
Serve skinned and thin-sliced.
If it comes out too salty, soak cleaned fish in cold water for 20 minutes - no more then 1 hour.
Serves 4 as appetizer
1 heaped Tbs dark brown sugar
2 Tbs vodka
Sea salt/kosher salt
Zest of 1/2 orange
Zest of 2 lemons
1 Bunch dill, chopped
Two tail-end (ie boneless) salmon fillets, total 6oz each
Various sides as desired (bread, sour cream, horseradish, etc)
Mix everything except the fish in a dish just big enough to hold the fish, until a paste forms - add water if needed.
Rub the fish with the mix and press the two halves into the dish, skin up.
Cover and refrigerate 5-24 hours, turning a few times. The fish is done when it is opaque and cured-feeling...kind of rubbery and solid.
Serve skinned and thin-sliced.
If it comes out too salty, soak cleaned fish in cold water for 20 minutes - no more then 1 hour.
Mediterranean Baked Chicken
mediterranean baked chicken
Serves: 4-6
Marinade
2 lbs. chicken breast or thighs (boneless & skinless)
2 garlic cloves, thinly sliced
2-3 tbsp. marinade from artichoke hearts
1.5 tsp oregano
2 small red onions, sliced
1 pint grape or cherry tomatoes, whole
1x 14 oz. jar marinated artichoke hearts
1x 14 oz. can white beans, drained
1/2 c. Kalamata olives, pitted
8oz bocconcini (mozz balls)
2 small zuchhini, chunked
olive oil
salt and pepper
fresh basil & parsley, to taste
Marinade chicken with 2-3tbs of reserved archichoke oil/marinate, garlic, oregano, salt/pepper. Marinade no more than a few hours.
When you’re ready to start cooking, preheat your oven to 400 F.
To a large roasting pan, add the sliced onions and tomatoes. Toss with olive oil and season with salt and pepper. Cook (stirring occasionally) until the onions are soft and the tomatoes begin to burst, about 15-20 minutes.
Meanwhile, in a large skillet warm 1 tsp. of olive oil over moderate heat. Brown the chicken on both sides, working in batches.
To the pan, add the chicken, artichoke hearts, beans, and olives (not the bocconcini). Roast for about 5-7 minutes or until the chicken is cooked through.
Roughly chop a large handful of both basil and parsley.
Remove the chicken from the oven. Now add the bocconcini and herbs and toss gently to combine. The heat from the pan will
Serves: 4-6
Marinade
2 lbs. chicken breast or thighs (boneless & skinless)
2 garlic cloves, thinly sliced
2-3 tbsp. marinade from artichoke hearts
1.5 tsp oregano
2 small red onions, sliced
1 pint grape or cherry tomatoes, whole
1x 14 oz. jar marinated artichoke hearts
1x 14 oz. can white beans, drained
1/2 c. Kalamata olives, pitted
8oz bocconcini (mozz balls)
2 small zuchhini, chunked
olive oil
salt and pepper
fresh basil & parsley, to taste
Marinade chicken with 2-3tbs of reserved archichoke oil/marinate, garlic, oregano, salt/pepper. Marinade no more than a few hours.
When you’re ready to start cooking, preheat your oven to 400 F.
To a large roasting pan, add the sliced onions and tomatoes. Toss with olive oil and season with salt and pepper. Cook (stirring occasionally) until the onions are soft and the tomatoes begin to burst, about 15-20 minutes.
Meanwhile, in a large skillet warm 1 tsp. of olive oil over moderate heat. Brown the chicken on both sides, working in batches.
To the pan, add the chicken, artichoke hearts, beans, and olives (not the bocconcini). Roast for about 5-7 minutes or until the chicken is cooked through.
Roughly chop a large handful of both basil and parsley.
Remove the chicken from the oven. Now add the bocconcini and herbs and toss gently to combine. The heat from the pan will
Beef and Shishito Pepper Stir Fry
Beef and Shishito Pepper Stir Fry
Serves ~4
1 lbs beef, thin strips, mixed with some soy and cornstarch
2 cloves garlic, minced
1 Tbs ginger, minced
1 shallot, chopped
1 small chinese eggplant, in thin coins
~1 lbs shishito peppers, stemmed
1 larger zucchini, quarter-moons
4oz mushrooms, chopped
2 scallions, chopped
3 Tbs soy sauce
1.5 Tbs miso
2 tsp vinegar
1/2 tsp sesame oil
1 Tbs gochujang
2-3 Tbs water
Stir-fry eggplant until softened some. Add peppers and zucchini and cook until both are a little underdone. Remove and reserve.
Stir-fry beef and reserve.
Add garlic, ginger, onion and mushrooms to the pan and stir fry for a minute. Add the vegetables and the (pre-mixed) sauce.
Boil the sauce for a minute to thicken, mixing constantly. Finish with scallions.
Serves ~4
1 lbs beef, thin strips, mixed with some soy and cornstarch
2 cloves garlic, minced
1 Tbs ginger, minced
1 shallot, chopped
1 small chinese eggplant, in thin coins
~1 lbs shishito peppers, stemmed
1 larger zucchini, quarter-moons
4oz mushrooms, chopped
2 scallions, chopped
3 Tbs soy sauce
1.5 Tbs miso
2 tsp vinegar
1/2 tsp sesame oil
1 Tbs gochujang
2-3 Tbs water
Stir-fry eggplant until softened some. Add peppers and zucchini and cook until both are a little underdone. Remove and reserve.
Stir-fry beef and reserve.
Add garlic, ginger, onion and mushrooms to the pan and stir fry for a minute. Add the vegetables and the (pre-mixed) sauce.
Boil the sauce for a minute to thicken, mixing constantly. Finish with scallions.
Spanakorizo (Spinach and Rice)
Spanakorizo (Spinach and Rice)
Side for 4-6
2-3 pounds frozen spinach, thawed chopped and drained
1/4 cup olive oil
1 small onion, chopped
1 head garlic, minced
8oz tomato sauce
1/2 bunch dill, chopped. Or dill/mint mix.
1 tbsp dried oregano
1 cup white rice
3 cups water
1 1/2 tsp salt
1 tsp fresh ground black pepper
Sauté onions and garlic gently in olive oil over low heat. Add salt, pepper, oregano and dill or mint. Stir to combine well. Mix in tomato sauce.
Add rice and cook for 5 minutes stirring often. If rice starts to stick to the bottom of the pan, lower the heat just slightly.
Add spinach and 3 cups water to pot, mix well to combine and bring to a low boil.
Once you’ve reached a low boil, lower to a very gentle simmer and cover. Add water if it's too dry. Cook for 25-30 minutes. Check the rice for doneness at 25 minutes. It may need an additional 5 minutes or so for longer grains.
When rice is completely cooked, mix ingredients well, cover and set aside for at least 15 minutes before serving.
Side for 4-6
2-3 pounds frozen spinach, thawed chopped and drained
1/4 cup olive oil
1 small onion, chopped
1 head garlic, minced
8oz tomato sauce
1/2 bunch dill, chopped. Or dill/mint mix.
1 tbsp dried oregano
1 cup white rice
3 cups water
1 1/2 tsp salt
1 tsp fresh ground black pepper
Sauté onions and garlic gently in olive oil over low heat. Add salt, pepper, oregano and dill or mint. Stir to combine well. Mix in tomato sauce.
Add rice and cook for 5 minutes stirring often. If rice starts to stick to the bottom of the pan, lower the heat just slightly.
Add spinach and 3 cups water to pot, mix well to combine and bring to a low boil.
Once you’ve reached a low boil, lower to a very gentle simmer and cover. Add water if it's too dry. Cook for 25-30 minutes. Check the rice for doneness at 25 minutes. It may need an additional 5 minutes or so for longer grains.
When rice is completely cooked, mix ingredients well, cover and set aside for at least 15 minutes before serving.
Spring Hash With Eggs
Spring Hash With Eggs
Serves 4
2-3 russet potatoes, peeled and grated
1 medium zucchini, unpeeled and grated
1 leek or 2 shallots, sliced
1/4c onion, chopped
5 tablespoons finely chopped fresh dill
olive oil
salt and pepper
8 large eggs, cooked sunny-side up
In a strainer placed in the sink or over a plate, combine the potatoes and zucchini and onion. Squeeze to remove excess water. Add 4 tablespoons of the dill and toss.
Heat the oil in a large skillet over medium-low heat. Add the potato-zucchini mixture, pressing it with the back of a spatula. Season with the salt and pepper. Cook, without stirring, for 15 minutes.
Mix up the hash and cook another few minutes.
Transfer to individual plates and cook the eggs (over easy etc). Sprinkle the hash and eggs with the remaining dill.
Serves 4
2-3 russet potatoes, peeled and grated
1 medium zucchini, unpeeled and grated
1 leek or 2 shallots, sliced
1/4c onion, chopped
5 tablespoons finely chopped fresh dill
olive oil
salt and pepper
8 large eggs, cooked sunny-side up
In a strainer placed in the sink or over a plate, combine the potatoes and zucchini and onion. Squeeze to remove excess water. Add 4 tablespoons of the dill and toss.
Heat the oil in a large skillet over medium-low heat. Add the potato-zucchini mixture, pressing it with the back of a spatula. Season with the salt and pepper. Cook, without stirring, for 15 minutes.
Mix up the hash and cook another few minutes.
Transfer to individual plates and cook the eggs (over easy etc). Sprinkle the hash and eggs with the remaining dill.
Gobi Mutter Paneer (Tofu)
Gobi Mutter Paneer (Tofu)
Serves 4
1 smaller cauliflower, florets
12oz frozen peas
1 block tofu, in smaller rectangles
1 tsp mustard seeds
1 med onion, chopped
4 cloves garlic, chopped
1 Tbs ginger, chopped
1 bay leaf
Dash cayenne
1 tsp coriander
3 tsp cumin
2 tsp curry power
1/2 tsp tumeric
Salt and pepper
15oz crushed tomato or sauce
1/2c cream or milk, or 3oz yogurt (and some extra tomato sauce)
1 tsp garam masala
Cilantro
Microwave the cut-up cauliflower until par-cooked, about 4 minutes.
Heat some oil in a dutch oven with the mustard seeds. Once they start popping, add the onions and saute until golden. Add the garlic and ginger and saute 1 minute. Add the spices and saute another minute.
Add in the cauliflower, tomato, bay, and season with salt and pepper. Add some more tomato or water here if using yogurt instead of milk later.
Bring to a boil and cook 5 minutes, until cauliflower is almost fully soft.
Add the cream or yogurt, peas, and tofu (or paneer) and cook until everything is heated through. Finish with cilantro and garam.
Serves 4
1 smaller cauliflower, florets
12oz frozen peas
1 block tofu, in smaller rectangles
1 tsp mustard seeds
1 med onion, chopped
4 cloves garlic, chopped
1 Tbs ginger, chopped
1 bay leaf
Dash cayenne
1 tsp coriander
3 tsp cumin
2 tsp curry power
1/2 tsp tumeric
Salt and pepper
15oz crushed tomato or sauce
1/2c cream or milk, or 3oz yogurt (and some extra tomato sauce)
1 tsp garam masala
Cilantro
Microwave the cut-up cauliflower until par-cooked, about 4 minutes.
Heat some oil in a dutch oven with the mustard seeds. Once they start popping, add the onions and saute until golden. Add the garlic and ginger and saute 1 minute. Add the spices and saute another minute.
Add in the cauliflower, tomato, bay, and season with salt and pepper. Add some more tomato or water here if using yogurt instead of milk later.
Bring to a boil and cook 5 minutes, until cauliflower is almost fully soft.
Add the cream or yogurt, peas, and tofu (or paneer) and cook until everything is heated through. Finish with cilantro and garam.
Yogurt and Greens Salad
Yogurt and Greens Salad
Serves 6
1 lbs frozen mixes greens, thawed
1 lbs frozen spinach, thawed
1/2 large cucumber, grated
1 very large container plain greek yogurt
4 cloves of garlic, minced
Juice of 1 lemon
1/4c chopped dill
3 Tbs chopped mint
Some chopped walnuts (optional)
Salt and Pepper
Thaw the greens in the microwave and drain well. Move to a large bowl.
Add everything else in, with the yogurt last.
Mix with most of the yogurt, and add more yogurt to reach desired taste/consistency.
Serves 6
1 lbs frozen mixes greens, thawed
1 lbs frozen spinach, thawed
1/2 large cucumber, grated
1 very large container plain greek yogurt
4 cloves of garlic, minced
Juice of 1 lemon
1/4c chopped dill
3 Tbs chopped mint
Some chopped walnuts (optional)
Salt and Pepper
Thaw the greens in the microwave and drain well. Move to a large bowl.
Add everything else in, with the yogurt last.
Mix with most of the yogurt, and add more yogurt to reach desired taste/consistency.
African Peanut Stew with Chicken and Okra
African Peanut Stew with Chicken and Okra
Serves 6-8
1.75 lbs chicken thighs, cubed
Salt, pepper, cayenne, coriander
1 onion
6 cloves garlic
1 each of habanero, red pepper, fryer
2 tbs ginger, minced
1 Tbs curry powder
1 Tbs sriracha
15oz can tomato sauce
Box chicken stock (4c)
1 large sweet potato, cubed (3-4c)
1/2c chunky peanut butter
16oz frozen cut okra
Can chickpeas
1 large tomato, diced
Big handful cilantro, lime
Season and brown chicken in a dutch oven. Remove.
Puree the vegetables (or fine dice) and fry along with ginger and spices. Add chicken, tomato sauce, and stock, and simmer 30 minutes.
Add sweet potato and peanut butter to the pot and simmer another 30 minutes or so, until potato is cooked. Skim the fat often.
Add the okra, chickpeas, and tomato and cook 5 minutes or until cooked through and the stew has thickened from the okra.
Stir through cilantro and some lime and serve with rice
Serves 6-8
1.75 lbs chicken thighs, cubed
Salt, pepper, cayenne, coriander
1 onion
6 cloves garlic
1 each of habanero, red pepper, fryer
2 tbs ginger, minced
1 Tbs curry powder
1 Tbs sriracha
15oz can tomato sauce
Box chicken stock (4c)
1 large sweet potato, cubed (3-4c)
1/2c chunky peanut butter
16oz frozen cut okra
Can chickpeas
1 large tomato, diced
Big handful cilantro, lime
Season and brown chicken in a dutch oven. Remove.
Puree the vegetables (or fine dice) and fry along with ginger and spices. Add chicken, tomato sauce, and stock, and simmer 30 minutes.
Add sweet potato and peanut butter to the pot and simmer another 30 minutes or so, until potato is cooked. Skim the fat often.
Add the okra, chickpeas, and tomato and cook 5 minutes or until cooked through and the stew has thickened from the okra.
Stir through cilantro and some lime and serve with rice
Tuna, Avocado, White Bean, and Arugula Salad
Tuna, Avocado, White Bean, and Arugula Salad
Serves 4
Juice of 1 lemon
1 tablespoon balsamic vinegar
1 teaspoon Dijon Mustard
kosher salt and Freshly ground black pepper
honey
3 tablespoons extra-virgin olive oil
4 to 5 ounces baby arugula
1 can cooked cannellini (white kidney) beans
~1 1/2 cups cooked quinoa
6 ounces oil-packed tuna
4 ounces crumbled feta cheese
2 medium ripe avocado, diced
1 tomato, diced
Whisk together lemon juice, balsamic, Dijon, and a pinch of salt and crank of pepper in a small nonreactive bowl until well combined. Add honey to taste and slowly whisk in olive oil until well combined. Taste and add more salt, pepper, or honey as desired.
Arrange arugula in a salad serving bowl and top with beans, quinoa, tuna, feta, and avocado. Drizzle with half the dressing and serve, passing additional dressing on the side.
Serves 4
Juice of 1 lemon
1 tablespoon balsamic vinegar
1 teaspoon Dijon Mustard
kosher salt and Freshly ground black pepper
honey
3 tablespoons extra-virgin olive oil
4 to 5 ounces baby arugula
1 can cooked cannellini (white kidney) beans
~1 1/2 cups cooked quinoa
6 ounces oil-packed tuna
4 ounces crumbled feta cheese
2 medium ripe avocado, diced
1 tomato, diced
Whisk together lemon juice, balsamic, Dijon, and a pinch of salt and crank of pepper in a small nonreactive bowl until well combined. Add honey to taste and slowly whisk in olive oil until well combined. Taste and add more salt, pepper, or honey as desired.
Arrange arugula in a salad serving bowl and top with beans, quinoa, tuna, feta, and avocado. Drizzle with half the dressing and serve, passing additional dressing on the side.
Curried Cauliflower And Chickpea Soup
Curried Cauliflower And Chickpea Soup
Serves 4-6
2 TBS coconut oil
1 large yellow onion, finely chopped
4 cloves of garlic, minced
1 large head of cauliflower, chopped into florets (about 2 lbs)
1 15 oz can organic chickpeas, drained and rinsed
3 tsp good quality curry powder + additional for more heat
1 tsp ground cumin
2 tsp fresh ginger, minced
1 can rotel tomatoes
4 cups vegetable stock
1 can coconut milk
salt and pepper to taste
Garnish: Cilantro, crushed red pepper flakes, and a squeeze of fresh lime juice
1. Heat a large soup pot over medium heat with the coconut oil. Add the onion and sauté for about 5 minutes. Add the garlic, ginger, cumin and curry powder and cook for about 1 more minute stirring often. Add the cauliflower, chickpeas, veggie stock and a few healthy dashes of salt. Bring to a boil. Reduce heat to a simmer and cook for about 30 minutes.
2. Using an immersion blender puree the soup (You can do this in batches with a regular blender as well) until smooth.
3. Stir in the coconut milk. Season to taste with salt, pepper, and crushed red pepper flakes
4. Serve warm with plenty of chopped cilantro.
Serves 4-6
2 TBS coconut oil
1 large yellow onion, finely chopped
4 cloves of garlic, minced
1 large head of cauliflower, chopped into florets (about 2 lbs)
1 15 oz can organic chickpeas, drained and rinsed
3 tsp good quality curry powder + additional for more heat
1 tsp ground cumin
2 tsp fresh ginger, minced
1 can rotel tomatoes
4 cups vegetable stock
1 can coconut milk
salt and pepper to taste
Garnish: Cilantro, crushed red pepper flakes, and a squeeze of fresh lime juice
1. Heat a large soup pot over medium heat with the coconut oil. Add the onion and sauté for about 5 minutes. Add the garlic, ginger, cumin and curry powder and cook for about 1 more minute stirring often. Add the cauliflower, chickpeas, veggie stock and a few healthy dashes of salt. Bring to a boil. Reduce heat to a simmer and cook for about 30 minutes.
2. Using an immersion blender puree the soup (You can do this in batches with a regular blender as well) until smooth.
3. Stir in the coconut milk. Season to taste with salt, pepper, and crushed red pepper flakes
4. Serve warm with plenty of chopped cilantro.
Mustard-Crusted Salmon over Lentils
Mustard-Crusted Salmon over Lentils
Serves 3
Cook the lentils first:
>1 cup preen lentils
2 slices of bacon, diced
4 sprigs of thyme
2 shallots, diced
1 garlic clove, pressed
1 teaspoon salt
2 tablespoons unsalted butter
1 medium carrot, diced
1 celery stalk, diced
1/4 teaspoon white pepper (I used black pepper because I didn't have white pepper)
4oz spinach, chopped
Rinse the lentils in cold water and then place them in a medium saucepan and cover with 4 cups of water. Bring to a gentle simmer and cook for 20 minutes.
Meanwhile, cook the bacon with the thyme in a saute pan. When the bacon starts to brown and the fat has liquefied, add the onion, garlic and salt. Cook for about 5 minutes until the onions are translucent. Add the butter, carrots, celery, pepper and 1 cup of water. Bring to a simmer and cook for 5 more minutes.
Drain the lentils and put them back into the pot. Add the bacon and vegetable mixture to the lentils and stir. Simmer for 7 to 10 minutes or until the lentils are very tender. Add spinach and heat through.
Mustard-Crusted Salmon
2 tablespoons vegetable oil
1.5 lbs salmon, filleted
dijon and bread crumbs
salt/pepper
Preheat the oven to 500 degrees.
Mix the dijon and bread crumbs. Dry the salmon, season, and rub with mix.
Heat the vegetable oil in a large overproof saute pan over high heat. When the oil begins to smoke, place the fillets in the oil, skin side down. Reduce the heat to medium and cook the fish for 2 minutes. Flip the fillet over and cook the other side for one more minute.
Move the pan into the preheated oven and finish cooking for 3 or 4 more minutes depending on the thickness of the fillets.
Serves 3
Cook the lentils first:
>1 cup preen lentils
2 slices of bacon, diced
4 sprigs of thyme
2 shallots, diced
1 garlic clove, pressed
1 teaspoon salt
2 tablespoons unsalted butter
1 medium carrot, diced
1 celery stalk, diced
1/4 teaspoon white pepper (I used black pepper because I didn't have white pepper)
4oz spinach, chopped
Rinse the lentils in cold water and then place them in a medium saucepan and cover with 4 cups of water. Bring to a gentle simmer and cook for 20 minutes.
Meanwhile, cook the bacon with the thyme in a saute pan. When the bacon starts to brown and the fat has liquefied, add the onion, garlic and salt. Cook for about 5 minutes until the onions are translucent. Add the butter, carrots, celery, pepper and 1 cup of water. Bring to a simmer and cook for 5 more minutes.
Drain the lentils and put them back into the pot. Add the bacon and vegetable mixture to the lentils and stir. Simmer for 7 to 10 minutes or until the lentils are very tender. Add spinach and heat through.
Mustard-Crusted Salmon
2 tablespoons vegetable oil
1.5 lbs salmon, filleted
dijon and bread crumbs
salt/pepper
Preheat the oven to 500 degrees.
Mix the dijon and bread crumbs. Dry the salmon, season, and rub with mix.
Heat the vegetable oil in a large overproof saute pan over high heat. When the oil begins to smoke, place the fillets in the oil, skin side down. Reduce the heat to medium and cook the fish for 2 minutes. Flip the fillet over and cook the other side for one more minute.
Move the pan into the preheated oven and finish cooking for 3 or 4 more minutes depending on the thickness of the fillets.
Pork and Mustard Greens Soup with Soba
Pork and Mustard Greens Soup with Soba
Serves 4
1 pound ground pork
4 cloves garlic finely chopped
4 teaspoons finely grated peeled ginger
1 teaspoon Sichuan peppercorns, crushed
¾ teaspoon crushed red pepper flakes
1 teaspoon cumin seeds, coarsely chopped
vegetable oil
4 cups dashi broth
2 Tbs miso
1 bunch mustard greens, rough chopped
4 scallions, thinly sliced
2 tablespoons reduced-sodium soy sauce
1 teaspoon fish sauce (such as nam pla or nuoc nam)
Bean sprouts, picked veg
12 oz. soba
Mix pork, garlic, ginger, Sichuan peppercorns, red pepper flakes, and cumin in a medium bowl. Heat oil in a large pot over medium heat. Add pork mixture; season with salt and pepper and cook, stirring and breaking up with a spoon, until browned and cooked through, 8–10 minutes.
Add broth and miso and bring to a boil; reduce heat and simmer until flavors meld, 8–10 minutes. Add mustard greens, scallions, soy sauce, and fish sauce and cook, stirring occasionally, until greens are tender, 5–8 minutes; season with salt and black pepper.
Meanwhile, cook noodles according to package directions; drain.
Mix it all and serve.
Serves 4
1 pound ground pork
4 cloves garlic finely chopped
4 teaspoons finely grated peeled ginger
1 teaspoon Sichuan peppercorns, crushed
¾ teaspoon crushed red pepper flakes
1 teaspoon cumin seeds, coarsely chopped
vegetable oil
4 cups dashi broth
2 Tbs miso
1 bunch mustard greens, rough chopped
4 scallions, thinly sliced
2 tablespoons reduced-sodium soy sauce
1 teaspoon fish sauce (such as nam pla or nuoc nam)
Bean sprouts, picked veg
12 oz. soba
Mix pork, garlic, ginger, Sichuan peppercorns, red pepper flakes, and cumin in a medium bowl. Heat oil in a large pot over medium heat. Add pork mixture; season with salt and pepper and cook, stirring and breaking up with a spoon, until browned and cooked through, 8–10 minutes.
Add broth and miso and bring to a boil; reduce heat and simmer until flavors meld, 8–10 minutes. Add mustard greens, scallions, soy sauce, and fish sauce and cook, stirring occasionally, until greens are tender, 5–8 minutes; season with salt and black pepper.
Meanwhile, cook noodles according to package directions; drain.
Mix it all and serve.
Smoky Tomato Bacon Soup with Kale and Chickpeas
Smoky Tomato Bacon Soup with Kale and Chickpeas
Yield: 6
6 slices bacon or chorizo
1 large onion, diced
4 cloves garlic, chopped
1 tsp smoked paprika
pinch of crushed red pepper flakes
28 oz / 800 g can San Marzano tomatoes
16 oz / 475 mL chicken or vegetable stock
2 14 oz / 400g cans cooked chickpeas, drained
1 bunch kale, stems stripped and leaves coarsely chopped into ribbons
Salt and freshly ground pepper
Parsley
In a large soup pot or Dutch oven, cook bacon over medium-low heat til crisp, about ten minutes. Remove and drain on paper towels.
Drain all but 1 tsp bacon fat from pot. Add onions and garlic; season with a bit of salt. Stir in smoked paprika and red pepper. Cook, covered, stirring occasionally til completely softened, about 10 minutes.
Add tomatoes and stock. With an immersion blender, blender or food processor, blend til fairly smooth.
Return soup to pot. Add chickpeas. Cover and simmer over low heat, about 10 minutes.
Check consistency. If the soup looks too thick, add a touch of water and adjust the seasoning. Add kale and cook til fully wilted and soft, about 10 more minutes.
Meanwhile, chop bacon. Serve soup in wide bowls and garnish with chopped bacon. Serve with bread.
Yield: 6
6 slices bacon or chorizo
1 large onion, diced
4 cloves garlic, chopped
1 tsp smoked paprika
pinch of crushed red pepper flakes
28 oz / 800 g can San Marzano tomatoes
16 oz / 475 mL chicken or vegetable stock
2 14 oz / 400g cans cooked chickpeas, drained
1 bunch kale, stems stripped and leaves coarsely chopped into ribbons
Salt and freshly ground pepper
Parsley
In a large soup pot or Dutch oven, cook bacon over medium-low heat til crisp, about ten minutes. Remove and drain on paper towels.
Drain all but 1 tsp bacon fat from pot. Add onions and garlic; season with a bit of salt. Stir in smoked paprika and red pepper. Cook, covered, stirring occasionally til completely softened, about 10 minutes.
Add tomatoes and stock. With an immersion blender, blender or food processor, blend til fairly smooth.
Return soup to pot. Add chickpeas. Cover and simmer over low heat, about 10 minutes.
Check consistency. If the soup looks too thick, add a touch of water and adjust the seasoning. Add kale and cook til fully wilted and soft, about 10 more minutes.
Meanwhile, chop bacon. Serve soup in wide bowls and garnish with chopped bacon. Serve with bread.
Vietnamese Roasted Brussels Sprouts
Vietnamese Roasted Brussels Sprouts
Makes 8 (first course or side dish) servings
For brussels sprouts
2 pounds Brussels sprouts, trimmed and halved lengthwise
3 tablespoons canola oil
2 tablespoons unsalted butter
For dressing
1/4 cup Asian fish sauce (preferably Tiparos brand)
1/4 cup water
1/4 cup sugar
3 tablespoons finely chopped mint
2 tablespoons finely chopped cilantro stems
1 garlic clove, minced
1 (1 1/2-inch) fresh red Thai chile, thinly sliced crosswise, including seeds
For puffed rice (or pepitas)
1/2 cup crisp rice cereal such as Rice Krispies
1/4 teaspoon canola oil
1/4 teaspoon shichimi togarashi (Japanese seven-spice blend)
Garnish: cilantro sprigs; torn mint leaves; chopped scallions
preparation
Roast brussels sprouts:
Preheat oven to 450°F with rack in upper third.
Toss Brussels sprouts with oil, then arrange, cut sides down, in a 17- by 12-inch shallow baking pan. Roast, without turning, until outer leaves are tender and very dark brown, 40 to 45 minutes. Add butter and toss to coat.
Make dressing:
Stir together all dressing ingredients until sugar has dissolved.
Make puffed rice while sprouts roast:
Cook cereal, oil, and shichimi togarashi in a small skillet over medium heat, shaking skillet and stirring, until rice is coated and begins to turn golden, about 3 minutes. Transfer to a bowl and cool, stirring occasionally.
Or just use toasted pepitas.
Finish dish:
Put Brussels sprouts in a serving bowl, then toss with just enough dressing to coat. Sprinkle with puffed rice and serve remaining dressing on the side.
Makes 8 (first course or side dish) servings
For brussels sprouts
2 pounds Brussels sprouts, trimmed and halved lengthwise
3 tablespoons canola oil
2 tablespoons unsalted butter
For dressing
1/4 cup Asian fish sauce (preferably Tiparos brand)
1/4 cup water
1/4 cup sugar
3 tablespoons finely chopped mint
2 tablespoons finely chopped cilantro stems
1 garlic clove, minced
1 (1 1/2-inch) fresh red Thai chile, thinly sliced crosswise, including seeds
For puffed rice (or pepitas)
1/2 cup crisp rice cereal such as Rice Krispies
1/4 teaspoon canola oil
1/4 teaspoon shichimi togarashi (Japanese seven-spice blend)
Garnish: cilantro sprigs; torn mint leaves; chopped scallions
preparation
Roast brussels sprouts:
Preheat oven to 450°F with rack in upper third.
Toss Brussels sprouts with oil, then arrange, cut sides down, in a 17- by 12-inch shallow baking pan. Roast, without turning, until outer leaves are tender and very dark brown, 40 to 45 minutes. Add butter and toss to coat.
Make dressing:
Stir together all dressing ingredients until sugar has dissolved.
Make puffed rice while sprouts roast:
Cook cereal, oil, and shichimi togarashi in a small skillet over medium heat, shaking skillet and stirring, until rice is coated and begins to turn golden, about 3 minutes. Transfer to a bowl and cool, stirring occasionally.
Or just use toasted pepitas.
Finish dish:
Put Brussels sprouts in a serving bowl, then toss with just enough dressing to coat. Sprinkle with puffed rice and serve remaining dressing on the side.
Bahn Mi Burgers with Pickled Slaw
Bahn Mi Burgers with Pickled Slaw
Makes 6 burgers
2 pounds ground pork/chicken mix
1/4c basil, minced
4 tablespoon garlic, minced
1 tablespoon ginger, minced
2 green onions, sliced
1 handful cilantro, chopped
2 tablespoon fish sauce
1 tablespoon sugar
zest of 1/2 lime
1 egg
2t five-spice powder
Toppings:
Slaw (see below)
ciabatta buns
sliced cucumber
jalapeno peppers, thinly sliced
cilantro, basil, lettuce to taste
Mix the burgers and let sit 1 hour.Form the mixture into patties.
Grill over medium heat until cooked, about 4-6 minutes per side.
Assemble burgers and enjoy.
Banh Mi Slaw
2 cups carrots, julienned or coarsely grated
2 cups daikon, julienned or coarsely grated
1 jalapeno, thinly sliced
1/3 cup rice vinegar
1/4 cup sugar
1 tsp salt
<2 cup="" mayonnaise="" p="">2 green onions, minced
3 tbsp sriracha
1/4 cup fresh cilantro, minced
Combine carrots, daikon, jalapeno, vinegar, sugar and salt in a bowl. Set aside for about 1 hour.
Drain most of the liquid from carrot mixture.
Stir in mayo, green onions, hot sauce, and cilantro.
Taste and re-season if desired. Chill until ready to serve.
Makes 6 burgers
2 pounds ground pork/chicken mix
1/4c basil, minced
4 tablespoon garlic, minced
1 tablespoon ginger, minced
2 green onions, sliced
1 handful cilantro, chopped
2 tablespoon fish sauce
1 tablespoon sugar
zest of 1/2 lime
1 egg
2t five-spice powder
Toppings:
Slaw (see below)
ciabatta buns
sliced cucumber
jalapeno peppers, thinly sliced
cilantro, basil, lettuce to taste
Mix the burgers and let sit 1 hour.Form the mixture into patties.
Grill over medium heat until cooked, about 4-6 minutes per side.
Assemble burgers and enjoy.
Banh Mi Slaw
2 cups carrots, julienned or coarsely grated
2 cups daikon, julienned or coarsely grated
1 jalapeno, thinly sliced
1/3 cup rice vinegar
1/4 cup sugar
1 tsp salt
<2 cup="" mayonnaise="" p="">2 green onions, minced
3 tbsp sriracha
1/4 cup fresh cilantro, minced
Combine carrots, daikon, jalapeno, vinegar, sugar and salt in a bowl. Set aside for about 1 hour.
Drain most of the liquid from carrot mixture.
Stir in mayo, green onions, hot sauce, and cilantro.
Taste and re-season if desired. Chill until ready to serve.
Thai Tofu, Butternut Squash, and Eggplant Soup
Thai Tofu, Butternut Squash, and Eggplant Soup
Serves 4-6
2 tbsp olive oil
14 oz extra firm tofu, pressed and cut into 1-inch cubes
salt and black pepper, to taste
2-3 T Thai red curry paste
4 scallions, thinly sliced
1 tsp minced ginger
1 medium butternut squash, seeded, peeled and cut into 1-inch cubes
1 eggplant, cut into 1-inch cubes
1 (15 oz) can coconut milk
4 cups vegetable broth
2 Tbap soy sauce, 2 Tbsp fish sauce
1 jalapeno, thinly sliced
sriracha
1. In a large pot over medium heat, heat the olive oil. Add in the tofu and a pinch of salt. Cook until
starting to brown, stirring frequently, about 5-6 minutes. Add the Thai red curry paste, scallions,
and ginger to the pot. Saute for 1-2 minutes, stirring frequently.
2. Stir the butternut squash and eggplant into the pot. Add in the coconut milk and vegetable broth,
scraping the bottom of the pot to release any brown bits. Bring to a boil and then lower the heat,
simmering for 15-20 minutes or until squash and eggplant are cooked through. Stir in soy
sauce. Season to taste with soy sauce, salt, and black pepper.
3. Serve garnished with jalapeno slice
Serves 4-6
2 tbsp olive oil
14 oz extra firm tofu, pressed and cut into 1-inch cubes
salt and black pepper, to taste
2-3 T Thai red curry paste
4 scallions, thinly sliced
1 tsp minced ginger
1 medium butternut squash, seeded, peeled and cut into 1-inch cubes
1 eggplant, cut into 1-inch cubes
1 (15 oz) can coconut milk
4 cups vegetable broth
2 Tbap soy sauce, 2 Tbsp fish sauce
1 jalapeno, thinly sliced
sriracha
1. In a large pot over medium heat, heat the olive oil. Add in the tofu and a pinch of salt. Cook until
starting to brown, stirring frequently, about 5-6 minutes. Add the Thai red curry paste, scallions,
and ginger to the pot. Saute for 1-2 minutes, stirring frequently.
2. Stir the butternut squash and eggplant into the pot. Add in the coconut milk and vegetable broth,
scraping the bottom of the pot to release any brown bits. Bring to a boil and then lower the heat,
simmering for 15-20 minutes or until squash and eggplant are cooked through. Stir in soy
sauce. Season to taste with soy sauce, salt, and black pepper.
3. Serve garnished with jalapeno slice
Pesto Zucchini and Corn Quinoa Salad
Pesto Zucchini and Corn Quinoa Salad
Servings: 3
>1 cup quinoa, rinsed
1 3/4 cups water or broth
1 tablespoon olive oil
2 cloves garlic, chopped
>4 cups zucchini (~2 medium sized zucchini), diced
>1 cup corn, fresh or frozen
salt and pepper to taste
1 (15 ounce) can of chickpeas, rinsed and drained
1/4 cup green onions, sliced
1/4 cup pine nuts, toasted
1/2 cup basil pesto (homemade or store bought)
2 tablespoons lemon juice. some of the zest
1 half breast of chicken, cubed
1 avocado, diced
1. Bring the water and quinoa to a boil, reduce the heat and simmer, covered, until the quinoa is tender and has absorbed the water, about 15 minutes, remove from heat and let sit for 5 minutes, covered.
2. Meanwhile, season and cook the chicken. Reserve. Then add the zucchini and corn and cook until tender, about 12 minutes, before removing from heat and seasoning with salt and pepper to taste.
3. Mix everything and enjoy!
Nutrition Facts: Calories 334, Fat 17.5g (Saturated 2.6g, Trans 0), Cholesterol 5mg, Sodium 142mg, Carbs 35.1g (Fiber 6.9g, Sugars 4g), Protein 11.9g
Servings: 3
>1 cup quinoa, rinsed
1 3/4 cups water or broth
1 tablespoon olive oil
2 cloves garlic, chopped
>4 cups zucchini (~2 medium sized zucchini), diced
>1 cup corn, fresh or frozen
salt and pepper to taste
1 (15 ounce) can of chickpeas, rinsed and drained
1/4 cup green onions, sliced
1/4 cup pine nuts, toasted
1/2 cup basil pesto (homemade or store bought)
2 tablespoons lemon juice. some of the zest
1 half breast of chicken, cubed
1 avocado, diced
1. Bring the water and quinoa to a boil, reduce the heat and simmer, covered, until the quinoa is tender and has absorbed the water, about 15 minutes, remove from heat and let sit for 5 minutes, covered.
2. Meanwhile, season and cook the chicken. Reserve. Then add the zucchini and corn and cook until tender, about 12 minutes, before removing from heat and seasoning with salt and pepper to taste.
3. Mix everything and enjoy!
Nutrition Facts: Calories 334, Fat 17.5g (Saturated 2.6g, Trans 0), Cholesterol 5mg, Sodium 142mg, Carbs 35.1g (Fiber 6.9g, Sugars 4g), Protein 11.9g
Creamy Parmesan Tomato and Spinach Tortellini Soup
Creamy Parmesan Tomato and Spinach Tortellini Soup
Servings: 4
2 tablespoons butter
1 onion, diced
2 cloves garlic, chopped
red pepper flakes to taste (optional)
1/4 cup flour
3 cups vegetable broth or chicken broth
1 (28 ounce) can crushed tomatoes
2 tablespoons tomato paste
8 ounces cheese tortellini
1/2 cup parmesan, grated
10 ounces spinach, coarsely chopped
1/2 cup Greek yogurt
salt and pepper to taste
1/4 cup basil, chopped (optional)
1. Melt the butter in a pan over medium heat, add the onion and cook until tender, about 5-7 minutes.
2. Add the garlic and red pepper flakes and cook until fragrant, about a minute.
3. Add the flour and cook for another minute.
4. Add the broth, tomatoes, tomato paste and tortellini, bring to a boil, reduce the heat and simmer until the tortellini is tender, about 10 minutes.
5. Add the parmesan, let it melt, add the spinach, let it wilt, add the cream, season with salt and pepper to taste, remove from heat before adding the basil.
Nutrition Facts: Calories 435, Fat 18.5g (Saturated 9.2g, Trans 0), Cholesterol 55mg, Sodium 746mg, Carbs 54.8g (Fiber 5.8g, Sugars 8.7g), Protein 16.5g
Servings: 4
2 tablespoons butter
1 onion, diced
2 cloves garlic, chopped
red pepper flakes to taste (optional)
1/4 cup flour
3 cups vegetable broth or chicken broth
1 (28 ounce) can crushed tomatoes
2 tablespoons tomato paste
8 ounces cheese tortellini
1/2 cup parmesan, grated
10 ounces spinach, coarsely chopped
1/2 cup Greek yogurt
salt and pepper to taste
1/4 cup basil, chopped (optional)
1. Melt the butter in a pan over medium heat, add the onion and cook until tender, about 5-7 minutes.
2. Add the garlic and red pepper flakes and cook until fragrant, about a minute.
3. Add the flour and cook for another minute.
4. Add the broth, tomatoes, tomato paste and tortellini, bring to a boil, reduce the heat and simmer until the tortellini is tender, about 10 minutes.
5. Add the parmesan, let it melt, add the spinach, let it wilt, add the cream, season with salt and pepper to taste, remove from heat before adding the basil.
Nutrition Facts: Calories 435, Fat 18.5g (Saturated 9.2g, Trans 0), Cholesterol 55mg, Sodium 746mg, Carbs 54.8g (Fiber 5.8g, Sugars 8.7g), Protein 16.5g
Butternut Spinach and Chickpea Curry
Butternut Spinach and Chickpea Curry
Serves 4
2.25 lbs butternut squash, diced
10oz spinach, washed and excess water squeezed out, chopped
1 can chickpeas
1 15oz can crushed tomatoes
1 can coconut milk
4 cloves garlic, minced
1 onion, finely chopped
1 green chilli, finely chopped.
thumb size amount of ginger, minced
chopped cilantro
Juice of 1 lime
1 tbsp cumin seed
1 tbsp coriander seed
1 tbsp curry powder
1 tsp fenugreek
Dash cinnamon
2 tsp turmeric
8 black peppercorns
Grind the spices in a pestle & mortar. Fry the onion until translucent over a medium heat in some oil
Add the garlic, ginger and chilli for a minute or so. Add the spices for a minute or so, you’ll start to smell them as they temper. Add the butternut squash and the tomatoes and coconut milk, and cook for 10-15 minutes until the squash is cooked and you can push a fork through it.
Drain the chickpeas and add to the sauce. Also add the spinach.
When the spinach is wilted and the chickpeas are warmed through, add the coriander and a squeeze of lemon juice. The lemon juice lifts the flavour nicely, taste as you go.
Salt to taste and serve with rice and/or flatbreads.
Serves 4
2.25 lbs butternut squash, diced
10oz spinach, washed and excess water squeezed out, chopped
1 can chickpeas
1 15oz can crushed tomatoes
1 can coconut milk
4 cloves garlic, minced
1 onion, finely chopped
1 green chilli, finely chopped.
thumb size amount of ginger, minced
chopped cilantro
Juice of 1 lime
1 tbsp cumin seed
1 tbsp coriander seed
1 tbsp curry powder
1 tsp fenugreek
Dash cinnamon
2 tsp turmeric
8 black peppercorns
Grind the spices in a pestle & mortar. Fry the onion until translucent over a medium heat in some oil
Add the garlic, ginger and chilli for a minute or so. Add the spices for a minute or so, you’ll start to smell them as they temper. Add the butternut squash and the tomatoes and coconut milk, and cook for 10-15 minutes until the squash is cooked and you can push a fork through it.
Drain the chickpeas and add to the sauce. Also add the spinach.
When the spinach is wilted and the chickpeas are warmed through, add the coriander and a squeeze of lemon juice. The lemon juice lifts the flavour nicely, taste as you go.
Salt to taste and serve with rice and/or flatbreads.
Noodles with Lamb and Cumin
Noodles with Lamb and Cumin
Serves 4
1 lbs fresh noodles
3 shallots, chopped
3 garlic cloves, minced
3 tsp ginger, minced
3 tsp chili flakes or minced fresh chilies
1.5 lbs lamb, sliced
3-4 Tbs cumin, toasted
8oz eggplant, cubed
12oz asian greens, chopped
2 Tbs hsao sing wine
3 Tbs soy sauce
1 tsp sugar
1/3c chicken stock
3 scallions, chopped
Lots of cilantro and sichuan pepper. Slurry.
Mix lamb with cumin, let sit. If not very thin-sliced, brown in a pan over very high heat.
Stir-fry the shallot, ginger, garlic, and chili for a minute. Add eggplant and cook for a few minutes. Add the greens and lamb and cook until starting to wilt.
Add the sauce ingredients and noodles and cook until everything is done. Add some slurry if it needs tightening. Finish with scallion and plenty of cilantro and sichuan peppercorns.
Serves 4
1 lbs fresh noodles
3 shallots, chopped
3 garlic cloves, minced
3 tsp ginger, minced
3 tsp chili flakes or minced fresh chilies
1.5 lbs lamb, sliced
3-4 Tbs cumin, toasted
8oz eggplant, cubed
12oz asian greens, chopped
2 Tbs hsao sing wine
3 Tbs soy sauce
1 tsp sugar
1/3c chicken stock
3 scallions, chopped
Lots of cilantro and sichuan pepper. Slurry.
Mix lamb with cumin, let sit. If not very thin-sliced, brown in a pan over very high heat.
Stir-fry the shallot, ginger, garlic, and chili for a minute. Add eggplant and cook for a few minutes. Add the greens and lamb and cook until starting to wilt.
Add the sauce ingredients and noodles and cook until everything is done. Add some slurry if it needs tightening. Finish with scallion and plenty of cilantro and sichuan peppercorns.
Pasta with Sausage, Smashed Peas, and Ricotta
Pasta with Sausage, Smashed Peas, and Ricotta
Serves 6
1 pound fresh or dried tagliatelle pasta (or other wide, long pasta)
2 tablespoons olive oil
2 cloves garlic, chopped
1 shallot
1 cherry pepper, minced
1 pound hot Italian sausage, casings removed
1 pound frozen peas, thawed
1.5 cup ricotta cheese
1 bunch fresh basil leaves chopped (about 3/4 cup)
1/4 cup fresh grated Pecorino Romano cheese
1 teaspoon salt
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes if dry or according to package directions if fresh. Drain pasta reserving 1 cup of the pasta cooking water.
Meanwhile, in a large, heavy skillet heat the olive oil and garlic over medium-high heat and add the sausage. Use a wooden spoon to break up the sausage into bite-sized bits. When the sausage has browned, about 5 minutes. Remove and set aside.
Add the peas to the pan and, using the back of the wooden spoon, smash the peas. Turn off the heat. Add the ricotta cheese along with the cooked pasta and toss to coat, adding the pasta cooking water in 1/4 cup additions, if needed, to make the pasta moist. Return the sausage to the pan. Add the basil, Pecorino Romano cheese, and salt. Toss gently to coat and serve immediately.
Serves 6
1 pound fresh or dried tagliatelle pasta (or other wide, long pasta)
2 tablespoons olive oil
2 cloves garlic, chopped
1 shallot
1 cherry pepper, minced
1 pound hot Italian sausage, casings removed
1 pound frozen peas, thawed
1.5 cup ricotta cheese
1 bunch fresh basil leaves chopped (about 3/4 cup)
1/4 cup fresh grated Pecorino Romano cheese
1 teaspoon salt
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes if dry or according to package directions if fresh. Drain pasta reserving 1 cup of the pasta cooking water.
Meanwhile, in a large, heavy skillet heat the olive oil and garlic over medium-high heat and add the sausage. Use a wooden spoon to break up the sausage into bite-sized bits. When the sausage has browned, about 5 minutes. Remove and set aside.
Add the peas to the pan and, using the back of the wooden spoon, smash the peas. Turn off the heat. Add the ricotta cheese along with the cooked pasta and toss to coat, adding the pasta cooking water in 1/4 cup additions, if needed, to make the pasta moist. Return the sausage to the pan. Add the basil, Pecorino Romano cheese, and salt. Toss gently to coat and serve immediately.
Meatballs with Fava Beans and Lemon
Meatballs with Fava Beans and Lemon
Serves 4
Meatballs:
20oz ground beef, or beef/lamb mix
1 med onion, fine chop
1 cup bread crumbs
2 Tbs each chopped parsley, dill, cilantro, mint (dried/fresh)
2 cloves garlic, minced
1 Tbs baharat spice mix (or Chinese 5-spice)
1 Tbs cumin
2 tsp caper, chopped
1 beaten egg
salt/pepper
The rest:
Olive oil
16oz fava beans, thawed if frozen
2 tsp thyme
6 cloves garlic, sliced
1.5 cups green onions, cut in 3/4inch lengths
3 Tbs lemon juice
1 can chicken stock (1.5-2c)
salt/pepper
1 Tbs each chopped parsley, mint, dill, cilantro
Mix the meatball ingredients together and form into ping-pong size balls.
Sear all the meatballs in a very wide pan, in batches.
Blanch the fava beans. If you have hours, de-skin half and reserve for the end.
Heat oil and saute green onions, garlic, and thyme for a few minutes. Add half the lemon, the unpeeled favas, salt and pepper, and enough stock to almost cover. Cover the pan and simmer 10 minutes.
Add the meatballs an remaining stock, and cook another 10 minutes, or until everything is done.
Boil the sauce down, uncovered, if it's very loose. Finish by stirring through remaining favas, lemon juice, and herbs. Serve with rice.
Serves 4
Meatballs:
20oz ground beef, or beef/lamb mix
1 med onion, fine chop
1 cup bread crumbs
2 Tbs each chopped parsley, dill, cilantro, mint (dried/fresh)
2 cloves garlic, minced
1 Tbs baharat spice mix (or Chinese 5-spice)
1 Tbs cumin
2 tsp caper, chopped
1 beaten egg
salt/pepper
The rest:
Olive oil
16oz fava beans, thawed if frozen
2 tsp thyme
6 cloves garlic, sliced
1.5 cups green onions, cut in 3/4inch lengths
3 Tbs lemon juice
1 can chicken stock (1.5-2c)
salt/pepper
1 Tbs each chopped parsley, mint, dill, cilantro
Mix the meatball ingredients together and form into ping-pong size balls.
Sear all the meatballs in a very wide pan, in batches.
Blanch the fava beans. If you have hours, de-skin half and reserve for the end.
Heat oil and saute green onions, garlic, and thyme for a few minutes. Add half the lemon, the unpeeled favas, salt and pepper, and enough stock to almost cover. Cover the pan and simmer 10 minutes.
Add the meatballs an remaining stock, and cook another 10 minutes, or until everything is done.
Boil the sauce down, uncovered, if it's very loose. Finish by stirring through remaining favas, lemon juice, and herbs. Serve with rice.
Okra Stew with Beef & Eggplant
Okra Stew with Beef & Eggplant
2 1/2 pounds cubed beef
to puree
1 can beef stock
1 Tbs curry powder
1 onion, chopped
8oz chopped okra
2 lbs eggplant, chopped
3 med tomatoes, chopped
1 habanero, optional
1 lbs grean beans
cilantro, etc. Rice
Season the beef with salt and pepper. Heat a large wok or skillet over high heat. Drop in the red palm oil – if the pan is good and hot, it will smoke, so quickly add the meat and brown it.
Puree vegetables in batches, cutting them in chunks your blender can handle. I started with the onion and most of the eggplant with 2 cups broth. The second batch included the remaining eggplant and broth along with the trimmed okra and tomatoes.
Add the puree to the beef and simmer about 30 minutes, until the stew becomes thick and deep brown. You could toss a slit habenero into the stew as it simmers, if you’d like to add some heat.
As the mixture cooks, it will thicken and get slippery, as the okra does its work. Stir occasionally and watch the heat.
Enjoy by itself or over a mound of rice.
2 1/2 pounds cubed beef
to puree
1 can beef stock
1 Tbs curry powder
1 onion, chopped
8oz chopped okra
2 lbs eggplant, chopped
3 med tomatoes, chopped
1 habanero, optional
1 lbs grean beans
cilantro, etc. Rice
Season the beef with salt and pepper. Heat a large wok or skillet over high heat. Drop in the red palm oil – if the pan is good and hot, it will smoke, so quickly add the meat and brown it.
Puree vegetables in batches, cutting them in chunks your blender can handle. I started with the onion and most of the eggplant with 2 cups broth. The second batch included the remaining eggplant and broth along with the trimmed okra and tomatoes.
Add the puree to the beef and simmer about 30 minutes, until the stew becomes thick and deep brown. You could toss a slit habenero into the stew as it simmers, if you’d like to add some heat.
As the mixture cooks, it will thicken and get slippery, as the okra does its work. Stir occasionally and watch the heat.
Enjoy by itself or over a mound of rice.
Cornmeal Shrimp with Butternut Squash Risotto
Cornmeal Shrimp with Butternut Squash Risotto
4-6 Servings
1 2-pound butternut squash
1.5 lbs uncooked large shrimp, peeled, deveined
3 1/2 tablespoons extra-virgin olive oil, divided
3 large garlic cloves, peeled, smashed, plus 2 large garlic cloves, chopped
1.25 cup cornmeal
salt and pepper
6 cups low-salt chicken broth
1 medium chopped onion
4 teaspoons finely chopped fresh thyme, divided
2 cups arborio rice
1/2 cup dry white wine
.5 lbs Brussels sprouts, shredded and sauteed
1/2 cup freshly grated Parmesan cheese
Preheat oven to 400°F. Pierce squash several times. Place on baking sheet; roast until tender, about 1 hour. Cool. Cut squash in half; discard seeds. Scoop flesh into processor. Puree until smooth. Measure 1 1/2 cups puree (reserve some cubes for later).
Coat Shrimp in seasoned cornmeal. Saute and set aside.
Make standard risotto, until 95% done.
Rewarm reserved 1 1/2 cups squash puree in microwave. Add warm puree to risotto and stir until rice is tender but still firm, about 2 minutes. Stir in Parmesan cheese and brussels sprouts and remaining 2 teaspoons thyme. Season with salt and pepper.
Divide risotto among bowls. Top with shrimp and serve
4-6 Servings
1 2-pound butternut squash
1.5 lbs uncooked large shrimp, peeled, deveined
3 1/2 tablespoons extra-virgin olive oil, divided
3 large garlic cloves, peeled, smashed, plus 2 large garlic cloves, chopped
1.25 cup cornmeal
salt and pepper
6 cups low-salt chicken broth
1 medium chopped onion
4 teaspoons finely chopped fresh thyme, divided
2 cups arborio rice
1/2 cup dry white wine
.5 lbs Brussels sprouts, shredded and sauteed
1/2 cup freshly grated Parmesan cheese
Preheat oven to 400°F. Pierce squash several times. Place on baking sheet; roast until tender, about 1 hour. Cool. Cut squash in half; discard seeds. Scoop flesh into processor. Puree until smooth. Measure 1 1/2 cups puree (reserve some cubes for later).
Coat Shrimp in seasoned cornmeal. Saute and set aside.
Make standard risotto, until 95% done.
Rewarm reserved 1 1/2 cups squash puree in microwave. Add warm puree to risotto and stir until rice is tender but still firm, about 2 minutes. Stir in Parmesan cheese and brussels sprouts and remaining 2 teaspoons thyme. Season with salt and pepper.
Divide risotto among bowls. Top with shrimp and serve
Farro Salad with Squid
Farro Salad with Squid
Serves 4
2 cups farro
8-10oz green beans, blanched and cut
olive oil
1/2 small red onion, finely chopped
4 ounces dry chorizo, skinned and sliced 1/4 inch thick (1/2 cup)
2 pounds cleaned squid, rings
Salt
2 cup cherry tomatoes, halved
4 tablespoons chopped parsley
1 tablespoon chopped marjoram
2.5 tablespoon red wine vinegar
Freshly ground pepper
Bring a large saucepan of water to a boil. Add the farro, cover and simmer over low heat until the farro is al dente, about 45 minutes. Drain and transfer to a serving bowl.
In a large skillet, heat 2 tablespoons of the olive oil. Add the onion and cook over moderately high heat until softened, about 2 minutes. Stir in the chorizo and cook until sizzling, about 2 minutes. Add the squid and cook, stirring, until just white throughout, about 2 minutes. Season with salt.
Add the squid to the farro along with the cherry tomatoes, parsley, marjoram, vinegar and the remaining 2 tablespoons of olive oil. Season with salt and pepper, toss well and serve right away.
Serves 4
2 cups farro
8-10oz green beans, blanched and cut
olive oil
1/2 small red onion, finely chopped
4 ounces dry chorizo, skinned and sliced 1/4 inch thick (1/2 cup)
2 pounds cleaned squid, rings
Salt
2 cup cherry tomatoes, halved
4 tablespoons chopped parsley
1 tablespoon chopped marjoram
2.5 tablespoon red wine vinegar
Freshly ground pepper
Bring a large saucepan of water to a boil. Add the farro, cover and simmer over low heat until the farro is al dente, about 45 minutes. Drain and transfer to a serving bowl.
In a large skillet, heat 2 tablespoons of the olive oil. Add the onion and cook over moderately high heat until softened, about 2 minutes. Stir in the chorizo and cook until sizzling, about 2 minutes. Add the squid and cook, stirring, until just white throughout, about 2 minutes. Season with salt.
Add the squid to the farro along with the cherry tomatoes, parsley, marjoram, vinegar and the remaining 2 tablespoons of olive oil. Season with salt and pepper, toss well and serve right away.
Potato Salad with Corn, Tomatoes, and Lemon
Potato Salad with Corn, Tomatoes, and Lemon
Serves 8
2.5 red potatoes, larger chunks
3 ears corn, cooked and nibbletized
2 handfuls chopped basil
1 pint whole cherry/grape tomatoes
1 small red onion, thin quarter slices
Salt/Pepper
Juice of 3 lemons
~1/2c olive oil
2 tsp dijon mustard
Boil potatoes, drain and mix with 1/2 lemon's juice. Let cool
Make the dressing with mustard, lemon, and salt/pepper. Drizzle in enough oil to come together.
Mix it all let sit an hour, and then re-season and serve.
Serves 8
2.5 red potatoes, larger chunks
3 ears corn, cooked and nibbletized
2 handfuls chopped basil
1 pint whole cherry/grape tomatoes
1 small red onion, thin quarter slices
Salt/Pepper
Juice of 3 lemons
~1/2c olive oil
2 tsp dijon mustard
Boil potatoes, drain and mix with 1/2 lemon's juice. Let cool
Make the dressing with mustard, lemon, and salt/pepper. Drizzle in enough oil to come together.
Mix it all let sit an hour, and then re-season and serve.
Chinese Cucumber Salad
Chinese Cucumber Salad
4 servings
2 english cucumbers
2 T sea salt
Dressing:
4 T red wine vinegar
4 T soy sauce
3 T sugar
4 tsp. sesame oil
1-2 tsp. Sriracha Sauce (or etc)
Peel cucumbers, leaving some of the peel on in stripes if they are fresh garden cucumbers. Cut each cucumber in half lengthwise, then use a spoon to scrape out the seeds.
Cut cucumbers in 1/4 - 1/2 inch thick slices. Soak 30 minutes in salted ice water. (I used 2 T sea salt in the water.) While the cucumbers are soaking in the ice water, mix the red wine vinegar, soy sauce, sweetener of your choice, sesame oil, and Sriracha or other hot sauce to make the dressing.
After 30 minutes, drain the cucumbers well, put them in a plastic container with a tight-fitting lid, and pour dressing over cucumbers. Let marinate 30 minutes in the fridge, turning the container over a few times.
After 30 minutes more, drain the cucumbers, reserving a few tablespoons of the dressing. Put cucumbers on serving dish, drizzle over the reserved dressing, and sprinkle with black sesame seeds if desired.
4 servings
2 english cucumbers
2 T sea salt
Dressing:
4 T red wine vinegar
4 T soy sauce
3 T sugar
4 tsp. sesame oil
1-2 tsp. Sriracha Sauce (or etc)
Peel cucumbers, leaving some of the peel on in stripes if they are fresh garden cucumbers. Cut each cucumber in half lengthwise, then use a spoon to scrape out the seeds.
Cut cucumbers in 1/4 - 1/2 inch thick slices. Soak 30 minutes in salted ice water. (I used 2 T sea salt in the water.) While the cucumbers are soaking in the ice water, mix the red wine vinegar, soy sauce, sweetener of your choice, sesame oil, and Sriracha or other hot sauce to make the dressing.
After 30 minutes, drain the cucumbers well, put them in a plastic container with a tight-fitting lid, and pour dressing over cucumbers. Let marinate 30 minutes in the fridge, turning the container over a few times.
After 30 minutes more, drain the cucumbers, reserving a few tablespoons of the dressing. Put cucumbers on serving dish, drizzle over the reserved dressing, and sprinkle with black sesame seeds if desired.
Dry Oven Ribs
Dry Oven Ribs
For 2 racks
Rub:
2 1/2 T chili powder
2 T ground cumin
1 T ground coriander
1 T kosher salt
1 T paprika
1 T dark brown sugar
1/2 T freshly ground black pepper
1/4 tsp cayenne
1/2 tsp mustard
1/2 tsp garlic powder
1 tsp basil
1/2 tsp thyme
Pre-heat oven to 300. Line a sheet pan with foil and put on a cookie cooling rack. Spray the cooling rack with nonstick spray.
Prep the ribs by washing, trimming, and de-membraneing.
Rub the ribs with about 1/4c rub per side.
Cook rubs for 1 hour, and rotate. Cook another up to 2 hours, checking and rotating every 30-45min until done. Let cook for at least 15min before eating.
For 2 racks
Rub:
2 1/2 T chili powder
2 T ground cumin
1 T ground coriander
1 T kosher salt
1 T paprika
1 T dark brown sugar
1/2 T freshly ground black pepper
1/4 tsp cayenne
1/2 tsp mustard
1/2 tsp garlic powder
1 tsp basil
1/2 tsp thyme
Pre-heat oven to 300. Line a sheet pan with foil and put on a cookie cooling rack. Spray the cooling rack with nonstick spray.
Prep the ribs by washing, trimming, and de-membraneing.
Rub the ribs with about 1/4c rub per side.
Cook rubs for 1 hour, and rotate. Cook another up to 2 hours, checking and rotating every 30-45min until done. Let cook for at least 15min before eating.
Meatball Fesenjan
Walnut stew with meatballs and eggplant
(Meatball Fesenjan)
5-8 servings
the meatballs
1 kg ground beef
1 onion
1 tbsp turmeric
salt and pepper
oil to fry
the walnut stew
8oz walnuts, toasted and ground
3 tablespoons pomegranate puree and 1 liter of hot water, or 1 liter pomegranate juice
1 onion
1 tsp cumin
1 tsp garam masala
½ tsp cinnamon
½ tsp cayenne pepper
2 eggplants, medium
salt to taste
Start by slicing the eggplant and salt them. Set aside for 30 minutes.
Grate the onion and mix with all the ingredients into a mince. Shape small meatballs and brown round the skillet. They do
not need to be finished fried.
Chop the onion finely and fry in a little oil with all the dry spices in the same pan. Add the ground walnuts and cook 20m,
stirring often. Deglaze with pom juice or pom+water. Add the eggplant and cook 10 minutes. Add the meatballs and cook
another 30 minutes.
Serve walnut stew with saffron rice and a good salad.
(Meatball Fesenjan)
5-8 servings
the meatballs
1 kg ground beef
1 onion
1 tbsp turmeric
salt and pepper
oil to fry
the walnut stew
8oz walnuts, toasted and ground
3 tablespoons pomegranate puree and 1 liter of hot water, or 1 liter pomegranate juice
1 onion
1 tsp cumin
1 tsp garam masala
½ tsp cinnamon
½ tsp cayenne pepper
2 eggplants, medium
salt to taste
Start by slicing the eggplant and salt them. Set aside for 30 minutes.
Grate the onion and mix with all the ingredients into a mince. Shape small meatballs and brown round the skillet. They do
not need to be finished fried.
Chop the onion finely and fry in a little oil with all the dry spices in the same pan. Add the ground walnuts and cook 20m,
stirring often. Deglaze with pom juice or pom+water. Add the eggplant and cook 10 minutes. Add the meatballs and cook
another 30 minutes.
Serve walnut stew with saffron rice and a good salad.
Fava or Lima Bean Salad
Fava or Lima Bean Salad
Serves 3-4
1 lb fava beans
juice from half a lemon
lemon zest grated from one lemon
1 pint cherry tomatoes, halved
1/2 cup crumbled feta cheese
some cumin/paprika
3 garlic clove, minced,
4 tbsp extra virgin olive oil,
3 tbsp chopped fresh dill
salt and pepper
Some arugula greens - about half a box or 2.5oz
1. Cook beans in a large pot with a tbs of salt, until soft. Drain and cool down. Transfer to a serving bowl.
2. In a small bowl make dressing by whisking lemon juice, lemon peel, olive oil and pepper.
3. Add feta cheese, spices and dill to the beans. Mix gently to coat the beans with feta and herbs.
4. Pour the dressing over the beans and again gently mix all the ingredients with some greens.
Serves 3-4
1 lb fava beans
juice from half a lemon
lemon zest grated from one lemon
1 pint cherry tomatoes, halved
1/2 cup crumbled feta cheese
some cumin/paprika
3 garlic clove, minced,
4 tbsp extra virgin olive oil,
3 tbsp chopped fresh dill
salt and pepper
Some arugula greens - about half a box or 2.5oz
1. Cook beans in a large pot with a tbs of salt, until soft. Drain and cool down. Transfer to a serving bowl.
2. In a small bowl make dressing by whisking lemon juice, lemon peel, olive oil and pepper.
3. Add feta cheese, spices and dill to the beans. Mix gently to coat the beans with feta and herbs.
4. Pour the dressing over the beans and again gently mix all the ingredients with some greens.
Calabacitas, more or less
Calabacitas, more or less
Serves 3
2 cloves garlic, minced
1 small red onion, chopped (1 cup)
1 red pepper, diced
1 Tbs adobo/mole paste, if possible
1 packet sazon
1 can black beans, drained
1.5-2 cups corn
1 larger zucchini, 1/2 inch chunks
1 can tomatoes+green chilies
cheese, cilantro
Start by sauteing the garlic, onion, red pepper, and mole paste.
Once pepper has softened, add the black beans, corn, and sazon.
Cook for a few minutes, and add the zucchini. Cook a few minutes, and add the tomatoes.
Once the zucchini is done, finish with cilantro and serve topped with cheese alongside rice or corn tortillas.
Serves 3
2 cloves garlic, minced
1 small red onion, chopped (1 cup)
1 red pepper, diced
1 Tbs adobo/mole paste, if possible
1 packet sazon
1 can black beans, drained
1.5-2 cups corn
1 larger zucchini, 1/2 inch chunks
1 can tomatoes+green chilies
cheese, cilantro
Start by sauteing the garlic, onion, red pepper, and mole paste.
Once pepper has softened, add the black beans, corn, and sazon.
Cook for a few minutes, and add the zucchini. Cook a few minutes, and add the tomatoes.
Once the zucchini is done, finish with cilantro and serve topped with cheese alongside rice or corn tortillas.
Farro Salad with Vegetables and Feta
Farro Salad with Vegetables and Feta
4 servings (~1gal)
8.8 semi-pearled (10 minute) farro or whole wheat orzo or barley (diff cook time)
12 ounces asparagus, trimmed, cut into 1 1/2-inch lengths
8 ounces sugar snap peas
12 ounces grape tomatoes, halved
1/2 cup chopped red onion
6 tablespoons chopped fresh dill
1/2 cup olive oil
1/4 cup Sherry wine vinegar
Juice of 1/2 lemon
1 7-ounce package feta cheese, crumbled
Cook farro in large saucepan of boiling salted water until just tender, about 10 minutes. Drain. Transfer to large bowl.
Meanwhile, cook asparagus and sugar snap peas in another saucepan of boiling salted water until crisp-tender, about 3
minutes. Drain. Add to farro with tomatoes, onion, and dill. Whisk oil, lemon and vinegar in small bowl. Season dressing
with salt and pepper.
Add dressing and feta to salad; toss to coat and serve.
4 servings (~1gal)
8.8 semi-pearled (10 minute) farro or whole wheat orzo or barley (diff cook time)
12 ounces asparagus, trimmed, cut into 1 1/2-inch lengths
8 ounces sugar snap peas
12 ounces grape tomatoes, halved
1/2 cup chopped red onion
6 tablespoons chopped fresh dill
1/2 cup olive oil
1/4 cup Sherry wine vinegar
Juice of 1/2 lemon
1 7-ounce package feta cheese, crumbled
Cook farro in large saucepan of boiling salted water until just tender, about 10 minutes. Drain. Transfer to large bowl.
Meanwhile, cook asparagus and sugar snap peas in another saucepan of boiling salted water until crisp-tender, about 3
minutes. Drain. Add to farro with tomatoes, onion, and dill. Whisk oil, lemon and vinegar in small bowl. Season dressing
with salt and pepper.
Add dressing and feta to salad; toss to coat and serve.
Eggplant and Mushroom Burger
Eggplant and Mushroom Burger.
Makes 6 patties
1 eggplant, peeled and diced
10 oz mushrooms, chopped
1/4c chopped onion, divided
Olive oil
3/4 cup panko bread crumbs
1 tsp parsley
1 garlic clove, minced
3/4 tsp black pepper
1/4 tsp kosher salt
1/2 cup shredded mozzarella cheese
Peel and chop the eggplant. Saute in a pan with about a tbsp of olive oil and half of the chopped onions until mushy and grey. Place in a large mixing bowl with cheese, bread crumb, parsley, garlic, salt and pepper. Stir until thoroughly combined. Cheese should melt into the mixture.
Then saute the chopped mushrooms with a bit of olive oil and the remaining onions until tender, about 10 minutes. Add to the eggplant mix and stir to combine.
Then place in the fridge to cool for at least 1/2 hour. When ready to make, use a potato masher to mash the life out of the mixture, until as mushy as possible.
Coat a pan with olive oil and make patties. Cook for 5 minutes and then flip cooking for an additional 4-5 minutes. Remove from heat and serve.
Makes 6 patties
1 eggplant, peeled and diced
10 oz mushrooms, chopped
1/4c chopped onion, divided
Olive oil
3/4 cup panko bread crumbs
1 tsp parsley
1 garlic clove, minced
3/4 tsp black pepper
1/4 tsp kosher salt
1/2 cup shredded mozzarella cheese
Peel and chop the eggplant. Saute in a pan with about a tbsp of olive oil and half of the chopped onions until mushy and grey. Place in a large mixing bowl with cheese, bread crumb, parsley, garlic, salt and pepper. Stir until thoroughly combined. Cheese should melt into the mixture.
Then saute the chopped mushrooms with a bit of olive oil and the remaining onions until tender, about 10 minutes. Add to the eggplant mix and stir to combine.
Then place in the fridge to cool for at least 1/2 hour. When ready to make, use a potato masher to mash the life out of the mixture, until as mushy as possible.
Coat a pan with olive oil and make patties. Cook for 5 minutes and then flip cooking for an additional 4-5 minutes. Remove from heat and serve.
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