Monday, June 14, 2021

Baba Ghanoush


 Baba Ghanoush (adapted from Eating Out Loud)

This recipe makes a LOT so you may want to scale down to 1 or 2 eggplants, depending how many people you are serving.

3 medium eggplants

1/2 cup tahini

2 T lemon juice

1 minced garlic clove

1-1/2 tsp kosher slat

Za'atar, olive oil, and pomegranate molasses, to serve

1. Pierce each eggplant in a couple of places so it won't explode.

2. Broil for 35-40 minutes, turnin a couple of times, until very charred. Or grill for 20-30 minutes over high heat, again turning often.

3. Set in a strainer over the sink and allow to cool.

4. Remove the skin and place the eggplant flesh in a large bowl. Add the tahini, lemon juice, garlic, and salt, and whisk everything together.

5. To serve. place in a wide dish. Combine za'atar with olive oil (2 parts za'atar to 3 parts oil) and drizzle over the top. Drizzle over a bit of pomegranate molasses.  Can also add mint leaves and pomegranate seeds if you have them.  

Thursday, May 27, 2021

Slow Cooker Beef and Bean Chili


Slow Cooker Beef and Bean Chili
(adapted from Food Network)

Serves 4

1/4 cup tomato paste
1/2 cup brewed coffee
2 pounds beef chuck, cut into cubes (can sub in 1/2 pound ground beef)
1 T chili powder
1-1/2 tsp kosher salt
Several grinds black pepper
2 15-oz. cans pinto beans (do not drain
1/2 cup crushed tortilla chips (crush first, measure second)

1. Whisk together the tomato paste and coffee in a small bowl.

2. In a large bowl, toss together the beef, chili powder, salt, and pepper until the beef is evenly coated.

3. Combine everything in a slow cooker and mix well. Cook 8 hours on low, then mix and serve!

Sunday, May 9, 2021

Iraqi Roasted Salmon with Tomato and Lemon + Baharat-Spiced Potatoes



Iraqi Roasted Salmon with Tomato and Lemon (adapted from Jew-ish)

Note: The tomato sauce makes about twice as much as you'll need; freeze half to use another time.

For the tomato sauce:
1-1/2 T olive oil
1 small onion, minced
1 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp ground turmeric
3 oz. tomato paste
Zest of 1 lemon
Kosher salt

To finish:
About 1 pound salmon
Kosher salt
Lemon wedges

Preheat the oven to 425 and line a sheet pan with foil. If also making the potatoes, you can do this all on one sheet pan.

Heat the olive oil in a non-stick skillet. Add the onion and cook, stirring often, until nicely brown and caramelized (15-20 minutes). Add the spices and cook, stirring, for a minute or so. Add the tomatoe paste and cook, stirring, for 3-4 minutes, until the color of rust. Remove from the heat and stir in the lemon zest. Stir in a generous pinch of salt. Divide into two portions -- freeze one and use the other one on the salmon.

Season the salmon with a sprinkle of salt and then spread with one portion of the tomato sauce in an even layer.  Cook 12-15 minutes, depending on thickness.

Squeeze lemon juice over everything when it comes out of the oven.

Baharat-Spiced Roasted Potatoes (adapted from Jew-ish)

1.5 pound small Yukon gold potatoes, cut into large chunks
Olive oil, salt, and pepper
1/2 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp za'atar
1/4 tsp ground cinnamon
1/4 tsp ground cardamom
Generous pinch of allspice

Lemon wedges, to serve

Preheat the oven to 425 and line a sheet pan with foil. 

Cook the potatoes until just tender (I do 5 minutes in the Instant Pot, but you can also just boil or steam on the stove.)

Combine the olive oil with a scant 1 tsp kosher salt, several grinds of black pepper, and all the spices on the baking sheet.  Stir to combine. Drain the potatoes and toss with the oil-spice blend. Arrange in a single layer.

Roast for about 25-30 minutes, until nicely browned, stirring at least once during the cooking time. If cooking with the salmon, add the salmon with about 12-15 minutes left on the cook time. Serve with lemon wedges to squeeze over.

Friday, May 7, 2021

Huevos Rotos

 


Huevos Rotos (adapted from the New York Times)

1/3 cup olive oil, more as needed
2 tsp smoked paprika
Salt and pepper
1-1/2 to 2 pounts new potatoes, cut in half (or whole if very small)
1 small onion, diced
1 small bell pepper, diced
4 minced garlic cloves
4 eggs
Lemons, to serve

1. Combine the oil, paprika, 1-1/2 tsp salt, a generous grind of pepper, and 1 cup water.  Place the potatoes in a large skillet and pour this mixture over them. Bring toi a boil, cover, and cook on high until fork tender, 9-15 minutes (I'm at high altitude so this might be faster in your kitchen).
2. Uncover and reduce heat to low. Arrange the potatoes in an even layer, cut side down, and add the onion, bell pepper, and garlic around the potatoes. Cover and cook until the potatoes and golden and vegetables are softened, about 10 minutes.
3. Stir, addmore oil if needed, and make 4 "nests." Crack and egg into each. Season with salt and pepper.
4. Cover and cook until the whites are set and the yolks are runny, 5-6 minutes.
5. Serve with lemon juice and a pinch of salt.

Tuesday, March 23, 2021

BBQ Turkey Meatball Bowls

 


BBQ Turkey Meatball Bowls (adapted from Budget Bytes)

For meatballs:
1 pound ground turkey
1 large egg
1/4 cup panko
2 T BBQ sauce
1/2 tsp smoked paprika
1/2 tsp salt
1/4 tsp garlic powder
Several grinds black pepper

For vegetables:
20 oz can pineapple rings
1 small yellow onion
1 bell pepper
1 T oil
Generous pinch of salt

To finish:
1/4 cup BBQ sauce
Cooked rice

Preheat the oven to 400 degrees and line two baking sheets with foil.

Mix all the meatball ingredients together and form into 16 small meatballs. Arrange on one baking sheet.

Pat the pineapple dry. Arrange the pineapple on the other baking sheet. Toss the onion and bell pepper with the oil and salt, and then spread out on the sheet with the pineapple.

Roast 15 minutes, then remove from the oven. Brush the pineapple and meatballs with the 1/4 cup BBQ sauce.  Toss the peppers and onions.

Roast a further 10-15 minutes, then serve everything over rice.




Sunday, March 21, 2021

Super-Stuffed Street Corn Quesadillas

 


Super-Stuffed Street Corn Quesadillas (adapted from Ree Drummond)
Serves 2

Mayonnaise
2 large flour tortillas
1 cup grated Monterey Jack cheese
1 cup frozen elote street corn, fully cooked
1/2 cup crumbled cojita cheese
3 T minced fresh cilantro
1/2 tsp chile powder

Toppings of choice: shredded romaine, avocado, tomatoes, salsa, etc.

Spread the mayo on one side of each tortilla.  Stir all the other ingredients together.  Place one tortilla mayo-side-down in a hot skillet. Top with the cheese-corn mixture and spread evenly. Top with the other tortilla and cook until crispy on both sides.

Saturday, March 20, 2021

Lemon-Blueberry Muffins

 

Lemon-Blueberry Muffins (adapted from Inspired Taste)
Makes 1 dozen muffins

3/4 cup sugar
Zest of 1 lemon
1-1/2 cups flour
2 tsp baking powder
1/4 tsp salt
1/3 cup canola oil
1 egg
1/3 to 1/2 cup milk (see below)
1 tsp vanilla extract
Juice of 1/2 lemon
1 cup blueberries, fresh or frozen
Sanding sugar, to sprinkle on top

1. Preheat oven to 400 degrees and line a standard 12-cup muffin tin with papers.

2. Rub together the sugar and lemon zest in a large bowl. Whisk in the flour, baking powder, and salt.

3. In a large measuring cup, add the oil and egg. Add enough milk to bring the measuring cup to 1 cup.  Add the vanilla and lemon juice and whisk to combine.

4. Fold the wet into the dry ingredients and then fold in the blueberries.

5. Divide batter among the muffin tins and sprinkle with sanding sugar. Bake 15-20 minutes or until a tester comes out clean.