Watership Down Kitchen

 Want something unexpected, delicious and healthy that looks as beautiful as it tastes? Look no further than this exquisite Mediterranean Chicken Hummus Bowl. Topped with cucumbers and peppers, it's colorful, low in calories and high in protein. A total weeknight win! Ingredients: 1 bell pepper 1 cucumber 15 ounce can chickpeas 1 ounce tahini 1 clove garlic, minced 1/2 pound chicken breast, cut into strips 2 teaspoons baharat spice blend salt, pepper, oil, vinegar, sugar Method: Halve pepper, discard stem and seeds, then thinly slice. Halve cucumber lengthwise. Scoop out and discard seeds with a spoon, then cut into 1⁄2-inch pieces. In a medium bowl, stir to combine 1 tablespoon each of vinegar and water, 1 teaspoon sugar, and 1⁄2 teaspoon salt . Add cucumbers and toss to coat; set aside until ready to serve. Drain chickpeas, reserving 1⁄4 cup chickpea liquid. In bowl of a food processor or blender, add chickpeas, tahini, 2 tablespoons chickpea liquid, garlic, 3 tablespoons oil, an

 This dish is a fusion of my fave take out creations; the famed teriyaki beef and broccoli bowl and the creamy peanut noodles. A delicious Asian-fusion dish that is easy to prepare and a perfect fit for your stir-fry-day night! Ingredients: 4 ounces broccoli florets 1.5 ounces creamy peanut butter 2 ounces teriyaki sauce 7 ounce package udon noodles 1/2 pound beef steak strips 2 cloves garlic, minced salt, pepper, oil, vinegar Method: Bring a large pot of salted water to a boil over high heat. In a medium bowl, stir to combine peanut butter,  garlic, teriyaki, 1⁄4 cup water, and 2 teaspoons vinegar. Season to taste with salt and pepper. Add noodles to pot with boiling salted water; cook, stirring occasionally to prevent clumping, until just tender, about 5 minutes. Reserve 1⁄2 cup cooking water, then drain noodles and rinse under warm water. Set aside. While noodles cook, pat beef dry. Heat 1 teaspoon oil in a medium skillet over medium-high heat. Add beef and cook, without stirring, u

 Is there anything more wonderful than discovering that two of your favorite foods combine to make an even more epic and delicious dish? Enter my creamy fav, mac and cheese, and the BBQ goodness of pulled pork. Separate, these are perfection- together? Sublime! Ingredients: 8 ounces macaroni 1 bunch scallions, chopped 2 ounces barbecue sauce 1/4 cup ketchup 1/2 pound pulled pork (I cook a big batch and freeze it for my use in other recipes) 1 teaspoon granulated garlic 2 ounces shredded cheddar-jack blend 1 1/4 cup milk 1 tablespoon flour 1 tablespoon butter Olive oil kosher salt, ground pepper Method: Bring a medium saucepan of salted water to a boil. Add pasta and cook, stirring to prevent sticking, until al dente. Drain pasta and set aside; cover to keep warm. In a small bowl, stir to combine barbecue sauce and 1⁄4 cup ketchup. In a separate small bowl, add pork; use two forks to pull and shred into smaller pieces. Heat 1 tablespoon oil in a medium ovenproof skillet over medium-high

 I adore all kinds of Asian-American cuisine; I could honestly eat it everyday. I like to make healthy versions so I can indulge in that desire. This lettuce cup subs the deep fried chicken for a healthier turkey meatball, and the lettuce provides a crunch- it's not a substitute for anything. We still are eating delicious and aromatic jasmine rice. Yum! Ingredients: 1/2 cup Jasmine rice Romaine heart 3 ounces Thai sweet chili sauce 1 tablespoon Soy sauce 10 ounces ground turkey 1 clove garlic, minced 1/4 cup panko bread crumbs 1 egg Salt, pepper, apple cider vinegar, oil Method: In a small saucepan, combine rice, 1 1⁄4 cups water, and 1⁄2 teaspoon salt; bring to a boil. Cover and cook over low until water is absorbed and rice is tender. Remove from heat and keep covered until ready to serve. Trim end from romaine, then halve crosswise and separate leaves; wrap leaves in a damp paper towel until ready to serve. In a small bowl, stir to combine Thai sweet chili sauce, soy sauce, 1⁄4