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Mediterranean chick pea stew

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Chicken and Tomato Rice

 I love a simple, one pot meal. Easy clean up makes this home chef very happy. The ingredients are supper economical, while still big on flavor. Enjoy! Ingredients: 1 red onion, diced 2 plum tomatoes, coarsely chopped 1/2 pound chicken breast, cut into one inch pieces 2 teaspoons chili powder 5 ounces jasmine rice Chicken broth 2 tablespoons Apple cider vinegar 1 teaspoon sugar salt, pepper, olive il Method :  In a small bowl, stir to combine 2 tablespoons vinegar, 1 teaspoon sugar, and a pinch of salt , whisking until sugar dissolves. Add half the onions, stirring to coat; set aside, stirring occasionally, until ready to serve. Pat chicken dry. Season all over with salt and pepper. Heat 1 tablespoon oil in a medium pot over medium-high heat. Add chicken and cook, stirring occasionally, until lightly browned in spots. Transfer to a plate. Heat 1 tablespoon oil in same pot over medium-high. Add remaining onions and a pinch each of salt and pepper. Cook, scraping up any browned bits from

Baked Beef Arayes

 An arayes is a classic Middle Eastern street food. One of my favorite things to do is travel the world in my kitchen via recipes I find. This is my take on a beef arayes! Ingredients: 2 russet potatoes 1 lemon 10 ounces ground beef 2 teaspoons baharat spice blend 2 Mediterranean pitas  fresh dill 1/4 cup sour cream 1 clove garlic, minced salt, pepper, olive oil Method: Preheat oven to 450 degrees F. Cut potatoes into 1⁄2-inch thick fries. Toss on a rimmed baking sheet with 3 tablespoons oil and a pinch each of salt and pepper. Bake on lower oven rack until browned on the bottom, about 25 minutes. Flip and cook until crisp, about 15 minutes more. While fries cook, grate 1⁄2 teaspoon lemon zest . Squeeze 1 teaspoon juice into a small bowl; set aside. Cut remaining lemon into wedges. In a medium bowl, mix beef with baharat spice, lemon zest, half of the chopped garlic, 1⁄2 teaspoon salt, and a few grinds of pepper. Line a second rimmed baking sheet with parchment paper. Spread beef in an

Beef teriyaki with bell pepper and rice noodles

 Hard to mark beef teriyaki better- unless you upgrade the rice to rice noodles. Something about that texture and slurpability- right? Add in some green veggies and you are golden. Ingredients: 2 cloves garlic, minced 1 bell pepper 1lime 1/4 cup teriyaki sauce 2 tablespoons soy sauce 5 ounces pad Thai noodles 1/2 pound sliced sirloin steak salt, pepper, oil Method: Bring a medium saucepan of salted water to a boil. Halve pepper, discard stem and seeds, and cut into thin strips.  Into a small bowl, squeeze 2 teaspoons lime juice; cut any remaining lime into wedges. Add teriyaki, soy, and 1⁄4 cup water, stirring to combine. Set aside. Add noodles to saucepan with boiling salted water; cook, stirring occasionally to prevent sticking, until al dente.  Drain noodles, rinse under cold water, then toss with 1 teaspoon oil. Set aside. While noodles cook, heat 2 teaspoons oil in a medium nonstick skillet over medium- high heat. Add peppers and cook until softened and browned in spots, about 5 m

Buffalo tortellini and salad

 I feel like I may be on a Buffalo ranch trend these days. This version involves the world's favorite carb- noodles. Enjoy! Ingredients: 2 stalks celery, thinly sliced 1/4 cup panko 9 ounce package cheese tortelloni  2 tablespoons Buffalo hot sauce 3 ounces baby spinach Ranch dressing, to taste 1 large egg 4 tablespoons butter vinegar, salt, pepper Method: Preheat oven to 450 degrees F. Bring a large saucepan of salted water to a boil over high heat. In a medium bowl, whisk 1 large egg. In a shallow bowl, stir to combine panko and 2 teaspoons oil until evenly coated. Carefully, add tortelloni to saucepan with boiling salted water; cook, stirring occasionally, until almost al dente, about 3 minutes. Drain tortelloni and transfer to a paper towel-lined plate. Let cool before breading.  Add cooled tortelloni to bowl with egg, tossing gently to coat. Lift out of bowl, letting excess egg drip off. One at a time, add tortelloni to panko, pressing lightly to help breading adhere. Carefull

Black Bean Tacos

  Cheap? Check. Healthy? Check. Prep time? Zero. Tasty? Triple check. What are you waiting for? Let's make these delicious black bean tacos and slather them with guac and salsa! Ingredients : 15 ounce can black beans 2 garlic cloves, minced 2 teaspoons taco seasoning 1/4 cup sour cream 6 six-inch flour tortillas Olive oil salt, pepper Salsa of your choosing Guacamole (homemade is best!) Method : Heat 1 tablespoon oil in a medium skillet over medium-high heat. Add beans and their liquid, taco seasoning, 1⁄2 cup salsa, and half the garlic. Bring to a simmer; cook until beans are thickened, about 5 minutes. Meanwhile, in a small bowl, stir to combine sour cream and remaining garlic; season to taste with salt and pepper. Toast one tortilla at a time over an open flame until lightly charred in spots, wrap in foil or a clean kitchen towel as you go to keep warm . Fill warm tortillas with black bean filling. Serve black bean tacos topped with guacamole, sour cream , and remaining salsa. E

Buffalo Chickpea Melts and Roasted Broccoli

 Here is a meatless twist on a delicious classic- Buffalo melts! Sub in chickpeas for the chicken and you have the perfect veggie meal that is spicy, cheesy and creamy. Rounded out with roster broccoli, it is the best weeknight meal! Ingredients :  15 ounce can chickpeas 1/3 pound broccoli, cut into florets 1/3 cup Buffalo sauce Garlic, minced 1 1/2 cups cheddar, shredded 2 ciabatta rolls Ranch dressing Olive oil, salt, pepper, butter Method: Preheat oven to 450 degrees F. Drain and rinse chickpeas. Add chickpeas to one side of a rimmed baking sheet and pat dry with a paper towel. Toss with 1 tablespoon oil; season with salt and pepper. Toss broccoli on the other side with 1 tablespoon oil; season with salt and pepper. Roast  until broccoli is tender and charred in spots and chickpeas are deep golden and crisp, about 20 minutes. Meanwhile, melt 2 tablespoons butter in a small skillet over medium-low heat. Add all of the Buffalo sauce and  garlic; bring to a simmer. Remove from heat; se