Avocado Zoodles with Shrimp, Corn, and Edamame
Serves 2
For the sauce:
Juice of 1/2 to 1 lime
salt and pepper
1 avocado
Up to 1/4 cup plain Greek yogurt
Handful basil leaves
4 cloves of garlic, rough chopped
2 tbs pine nuts, peanuts, walnuts, etc
For the rest:
3 zucchinis, spiralized with medium blade
salt and pepper to taste
1 tsp chili powder
8oz shrimp, cleaned
Juice of 1/2 lime
1 large ear of corn
1.25 cup edamame
Some cherry tomatoes, halved.
Cook the corn most of the way via preferred method (microwave, boil, etc). Cut off the cob.
Spiralize the zucchini and set aside
Mix the dressing, adding extra lime and yogurt as needed to get a creamy loose pesto consistency.
Saute the corn, edamame, and some salt/pepper/chili powder until a little browned. Add the seasoned shrimp and cook until done. Squeeze a half a lime into the pan and reserve.
Throw the zucchini in the hot pan with a little oil and toss for at most 1 minute, just to heat up a bit. Mix everything and serve.
Wednesday, July 1, 2015
Sunday, February 22, 2015
Skillet-Baked Eggs with Spinach, Yogurt, and Spiced Butter
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.
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.
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.
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