• Quick Pickled Red Onions

    Recipe adapted from Gimme Some Oven.

    Mombasa Ingredients:

    • 1 large red onion, peeled and thinly sliced
    • 1 1/2 c. apple cider vinegar
    • 1/2 c. water
    • 2 tsp. fine sea salt
    • 1/4 c. sugar

    http://lyndsaycambridge.com/contact-2 Directions:

    1. Heat the vinegar mixture. In a small saucepan, stir together the vinegar, water, salt and your desired amount of sweetener. Cook over medium-high heat until the mixture reaches a simmer. (Or alternately, you can heat the mixture in the microwave.)
    2. Combine in a jar. Place the thinly-sliced onions in a large mason jar. Pour the hot vinegar mixture over the onions, screw on the lid, and shake the onions briefly until they are evenly coated with the vinegar mixture.
    3. Marinate. Let the onions marinate for 30 minutes. (You may need to press the onions down with a spoon so that they are all submerged under the vinegar mixture.)
    4. Serve. Serve immediately, or refrigerate the onions in a sealed container for up to 2 weeks.

    Quick Pickled Red Onions:

  • Afro Gill Crockpot Pepper Steak with Basmati Rice Pilaf

    Inspired by the most delicious meal at Afro Grill in Minneapolis.

    Pepper Steak Ingredients:

    Marinade:

    • 2 lbs. thin cut round steak or top sirloin, cut in strips
    • 1/3 c. soy sauce
    • 2 TBSP cornstarch
    • 1 tsp. minced garlic
    • 1/8 tsp. baking soda
    • 1 TBSP ginger paste

    Crockpot Pepper Steak:

    • 1 onion, diced
    • 1 14 oz. can stewed tomatoes
    • 3 TBSP brown sugar
    • 3 TBSP soy sauce
    • 1 TBSP Worcestershire sauce
    • 1 TBSP ginger paste
    • 1 c. water
    • 1 tsp. minced garlic
    • 1 1/2 tsp. Montreal steak seasoning
    • 1/4 tsp. pepper
    • 3 TBSP cornstarch + 3 TBSP water
    • 2-3 sweet red, orange, or yellow bell peppers, sliced
    • Green onions for garnish

    Directions:

    1. Marinate the meat: In a large ziploc bag add all the marinade ingredients. Place bag in fridge overnight or for at least 30 minutes.
    2. Crockpot: To the crockpot, add the diced onion through the pepper. In a small bowl mix the cornstarch and water together, and while stirring the crockpot ingredients, add the cornstarch slurry to the crockpot.
    3. Discard any marinade if there is extra, and add the marinated meat to the crockpot.
    4. Cover and cook on LOW for 4-5 hours or HIGH for 2-3. It is done when the meat is tender.
    5. Once the meat is tender, turn off the crockpot and add the sliced bell peppers and put the lid back on for about 15 minutes, or until the peppers are crisp tender.
    6. Garnish with green onion and serve over basmati rice pilaf.

    Basmati Rice Pilaf Ingredients:

    • 1 1/2 c. basmati rice
    • 3 TBSP unsalted butter
    • 1 small onion, diced
    • 1/2 tsp. cumin
    • 1/2 tsp. ground turmeric
    • 1/4 tsp. cinnamon
    • 2 garlic cloves, minced
    • 2 1/4 c. water
    • 1 1/4 tsp. salt
    • 1/4 tsp. pepper
    • 1/2 c. golden raisins or dried apricots, chopped finely
    • 1/4 c. sliced almonds, toasted until golden brown

    Directions:

    1. Rinse rice in a fine mesh strainer until water runs nearly clear (optional).
    2. In a saucepan melt the butter over medium-low heat. Add the onions and cook stirring until softened but not brown, about 4 minutes.
    3. Add the cumin through garlic and cook until fragrant, about 30 seconds.
    4. Add rice and cook stirring constantly for about 3 minutes.
    5. Add the water, salt, and pepper and return to a boil, stirring occasionally. Reduce heat to low, cover, an simmer until all liquid is absorbed about 15-18 minutes. Occasionally remove lid, stir rice (so it doesn’t stick and burn), then place lid back on.
    6. Once liquid is absorbed, remove from heat, remove lid, and sprinkle dried fruit over rice (do not mix in); then place the lid loosely over the pot and let stand for 10 minutes; then add the toasted almonds and fluff with a fork.

    Afro Grill Crockpot Pepper Steak with Basmati Rice Pilaf:

  • Jewish Cacio e Pepe

    Recipe from Jake Cohen.

    Ingredients:

    • 1 lb. pasta, cooked just shy of al dente
    • 1 lb. low fat cottage cheese
    • 1 c. Pecorino Romano cheese, finely grated
    • 1 TBSP freshly ground black pepper
    • Salt to taste

    Directions:

    1. Bring a large pot of water to a boil, salt the water, and cook pasta al dente. Reserve 1/2 c. pasta water for sauce, if needed.
    2. Meanwhile in a blender, combine cottage cheese through salt, and blend until smooth. Transfer to a large skillet and bring to a light simmer, stirring occasionally.
    3. Once pasta is al dente, drain, reserving 1/2 c. pasta water, and add pasta to sauce and toss to coat. Add reserved pasta water to thin, a few Tablespoons at a time, as necessary. Taste and adjust seasoning.

    Jewish Cacio e Pepe:

  • Green Chile Enchilada Skillet

    Easily converts to vegetarian by swapping another can of beans for the chicken.

    Recipe adapted from Recipe Runner.

    Ingredients:

    • 2 tsp. olive oil
    • 1/2 c. diced yellow onion
    • 1 1/4 tsp. chili powder
    • 1 tsp. ground cumin
    • 1/4 tsp. garlic powder
    • Kosher salt and fresh ground black pepper to taste
    • 2 c. cooked shredded chicken
    • 15 oz. can black beans, rinsed and drained
    • 1 c. diced fire roasted green chiles
    • 2 TBSP chopped cilantro
    • 15 oz. can green enchilada sauce
    • 5 corn tortillas, cut into triangles
    • 1 c. shredded Monterey Jack cheese
    • Serve with avocado, cilantro, and sour cream

    Directions:

    1. Preheat oven to 425° F. Cut the corn tortillas into 1/8ths.
    2. Heat the olive oil in a large oven safe skillet over medium high heat. Add the onion and spices to the skillet and sauté for a couple minutes until the onion softens.
    3. Lower the heat to medium and add in the shredded chicken, black beans, green chiles, cilantro, green enchilada sauce and season with salt and pepper. Stir everything together then add in the corn tortilla wedges. Stir to coat the tortillas in the sauce.
    4. Top with the shredded cheese and place the skillet in the oven. Bake for 10-15 minutes or until it’s bubbly and the cheese is melted. Remove from the oven and top with extra cilantro, avocado slices, and sour cream.

    Green Chile Chicken Enchilada Skillet:

  • Deep Dish Pan Pizza

    Pizza dough recipe from Brian Lagerstrom.

    Ingredients:

    • 180g or 8oz beer, warmed to 90-95F
    • 10g or 3 1/3 tsp. instant yeast
    • 5g or 1 1/4 tsp. granulated sugar
    • 15g or 1 1/4 TBSP olive oil
    • 9g or 1.5 tsp. salt
    • 280g or 2 1/4 c. bread flour

    Toppings pictured: olive oil, whipped ricotta, mozzarella, caramelized onions with a splash of balsamic vinegar, broccoli, garlic, and Italian/pizza seasoning.

    Directions:

    1. Warm beer in saucepot over low heat. Transfer beer to bowl and add yeast. Mix in sugar, olive oil, and salt. Add flour and stir to combine with a spoon before switching to a soaking wet hand to finish squeezing and mixing the dough until it forms a cohesive ball. Cover and ferment at room temp for 15min. Perform a strength building fold. Cover and ferment at room temp for another 15min.
    2. Transfer dough into a well oiled 12” cast iron pan. With oiled fingers, press dough out to fill the shape of the pan. Cover and allow to rest for 10min.
    3. Preheat oven to 550F with baking stone or steel.
    4. Use finger tips to press dough out into the pan the rest of the way.
    5. Top pizza with desired toppings and allow to proof on the counter for 10-15min.
    6. Bake on top of baking steel for 16-18min.

    Deep Dish Pan Pizza:

  • Chana Saag Curry

    Recipe adapted from Budget Bytes.

    Ingredients:

    • 2 TBSP olive oil
    • 1 onion, diced
    • 1 zucchini, diced
    • 2 cloves garlic, diced
    • 1 TBSP grated fresh ginger 
    • 1 1/2 TBSP curry powder
    • 1 tsp. ground cumin 
    • 3/4 tsp. salt
    • 1 lb. frozen chopped spinach 
    • 1 15 oz. can chickpeas, drained and rinsed 
    • 1/2 c. water 
    • 1 13oz. can coconut milk
    • 1 lemon, juiced
    • 1 tsp. honey, optional
    • Serve over rice and with naan 

    Directions:

    1. Heat the olive oil in a skillet over medium heat. Add the onion, zucchini, garlic, and ginger and sauté over medium heat for about 5 minutes, or until the onion is soft.
    2. Add the curry powder and cumin to the skillet and continue to stir and cook for one minute more; then add the salt. Continue to cook for about five minutes more.
    3. Add the chickpeas, frozen spinach, and a 1/2 c. of water to the skillet. Stir everything together and then bring it up to a simmer over medium heat. Let the mixture simmer for five minutes to allow the flavors to blend.
    4. After five minutes, turn the heat down to medium-low and add the coconut milk; then add the lemon juice and honey, and once it’s heated through, adjust the salt to your liking.
    5. Serve the chana saag curry over a bowl of warm rice and a side of naan.

    Chana Saag Curry:

  • Sourdough Naan Flatbread

    Recipe adapted from Little Spoon Farm.

    Ingredients:

    • 1/2 c. (125 g) sourdough starter discard unfed
    • 1/2 c. (120 g) milk 
    • 1/4 c. (60 g) plain yogurt 
    • 1 TBSP (15 g) olive oil
    • 1 1/2 tsp. (7 g) sea salt
    • 2 1/2 c. (300 g) AP flour

    Directions:

    1. Mix the dough: Mix the discard through the salt in a large mixing bowl. Add the flour and use your hands to incorporate the ingredients until they are well combined and there are no dry bits left in the bowl. The dough will be stiff. Cover the bowl with plastic and let rest at room temperature until doubled in size. In my 68°F kitchen, it takes roughly 8 hours. Warmer kitchens will take less time, colder kitchens will take more time.
    2. Divide and shape: Turn the dough out onto your work surface and use a bench scraper to divide the dough into 8 equal pieces, about 78g each. Shape each piece into a ball and cover them with a kitchen towel. (At this stage the dough balls can be stored in a covered container in the fridge for up to 3 days before cooking.)
    3. Preheat skillet: While the dough is resting, preheat a cast iron skillet over low heat for 10-15 minutes. If you are worried about sticking, feel free to oil the skillet, but I find it’s not necessary.
    4. Roll dough: Working with one ball of dough at a time, use a rolling pin to roll the dough into a round shape with a 1/8″ thickness. Use a little flour if necessary to prevent sticking. The dough rounds should be about 6″ in diameter.
    5. Cook naan: Place the rolled dough into the skillet and cook for 2 minutes. Flip the naan over and cook on the second side for 1-2 minutes. Flip the naan one more time and watch for the dough to puff up with air. Once it is full, remove it from the skillet and repeat with the remaining dough. Serve hot or at room temperature.
    6. Notes: Store the cooked naan at room temperature in a plastic bag for up to 3 days. If you store the dough in the fridge to cook later, allow the dough to come to room temperature before cooking for best results. Freeze the naan in a freezer safe container for up to 3 months.

    Sourdough Naan Flatbread:

  • Red Curry Lentils with Peruvian Aji Verde Sauce – Instant Pot

    The Peruvian Aji Verde (Peruvian green table sauce) is life and can definitely be used as a salad dressing or with other dishes.

    Recipe adapted from Pinch of Yum.

    Red Curry Lentils Ingredients:

    • 1 1/2 c. brown lentils
    • 1 onion, diced
    • 2 TBSP red curry paste
    • 1 TBSP sugar
    • 1 tsp. garam masala
    • 1 tsp. curry powder
    • 1/2 tsp. turmeric
    • 2 garlic cloves, minced
    • 1 inch knob of ginger, grated
    • Shakes of cayenne pepper, optional
    • 2 c. water
    • 1 14 oz. can of tomato sauce
    • 1 tsp. salt, plus more to taste
    • 3/4 -1 c. coconut milk

    Peruvian Aji Verde Sauce Ingredients:

    • 2 TBSP olive oil
    • 1/2 c. mayonnaise
    • 3 oz. queso fresco
    • 1 jalapeno pepper
    • 1 bunch of cilantro
    • 2 garlic cloves
    • Juice of 1 lime
    • Pinch of salt, to taste
    • Thin with milk, half & half or cream, as desired

    Directions:

    1. Red Curry Lentils: combine lentils through salt in your Instant Pot; Set to high pressure for 15 minutes; then quick release and add 3/4 – 1 c. coconut milk. Taste and adjust seasoning.
    2. Aji Verde Sauce: combine all ingredients in a blender and blend until everything is incorporated. Thin with milk, half & half or cream, as desired.
    3. Serve red curry lentils over rice and top with Peruvian Aji Verde sauce.

    Red Curry Lentils with Peruvian Aji Verde Sauce – Instant Pot:

  • Marinated Red Onion Dressing

    Ingredients:

    • 3/4 c. olive oil
    • 1/4 c. red wine vinegar
    • 2 TBSP balsamic vinegar
    • 1 TBSP dried oregano
    • Red onion, sliced thin

    Directions:

    1. Combine all ingredients in a jar with a tight fitting lid. Shake to combine.
    2. Let jar sit on counter all day. You can shake the jar throughout the day and turn the jar upside down throughout the day so that all the onions get marinated.
    3. For dressing the salad: add some Garlic Expressions to your salad along with some salt; then add however many marinated onions you desire and toss to combine.
    4. Store remaining marinated onions in the refrigerator.

    Marinated Red Onion Salad Dressing:

  • Turkey Cuban Sandwiches

    Ingredients:

    • 12 small Hawaiian rolls
    • Mayonnaise
    • Yellow mustard
    • 12 slices of thin Provolone, Muenster, or American cheese
    • Dill pickle slices
    • 1 lb. sliced turkey

    Sandwich Topping:

    • 4 TBSP butter
    • 2 TBSP brown sugar
    • 1 1/2 tsp. Worcestershire sauce
    • 1 1/2 yellow mustard
    • 1 tsp. minced dried onion

    Directions:

    1. Preheat oven to 350F. Line a jelly roll pan/baking dish with foil, and spray with cooking spray.
    2. Slice the rolls in half lengthwise, spread mayonnaise and mustard on the bottom buns; then add the cheese; then add then add the pickles; then add the turkey. Place the top half of the buns on top.
    3. In a small saucepan, add the sandwich topping ingredients, bring to a boil, and mix to combine.
    4. Top the sandwiches with the sandwich topping.
    5. Bake for 20 minutes or until tops have browned and the sandwiches are hot and the cheese is melted.

    Cuban Turkey Sandwiches: