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.)
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.
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.)
Serve. Serve immediately, or refrigerate the onions in a sealed container for up to 2 weeks.
Inspired by the most delicious meal at Afro Grill in Minneapolis.
Pepper Steak Ingredients:
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
Marinate the meat: In a large ziploc bag add all the marinade ingredients. Place bag in fridge overnight or for at least 30 minutes.
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.
Discard any marinade if there is extra, and add the marinated meat to the crockpot.
Cover and cook on LOW for 4-5 hours or HIGH for 2-3. It is done when the meat is tender.
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.
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
Rinse rice in a fine mesh strainer until water runs nearly clear (optional).
In a saucepan melt the butter over medium-low heat. Add the onions and cook stirring until softened but not brown, about 4 minutes.
Add the cumin through garlic and cook until fragrant, about 30 seconds.
Add rice and cook stirring constantly for about 3 minutes.
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.
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:
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.
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.
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.
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.
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.)
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.
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.
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.
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.
1 1/2 lbs. hearty white sandwich bread (Arnold Country Classics White Bread), cut into 1/2-in. pieces (16 c.) (or about 10 c. dried bread)
8 TBSP unsalted butter, cut into 8pieces
2 onions, chopped fine
2 celery ribs, chopped fine
1 TBSP poultry seasoning
1 1/2 tsp. salt (reduce to 1 tsp. if using seasoned broth)
1 package of sage, chopped
1/2 c. parsley, chopped
3/4 tsp. pepper
2 1/2 c. – 3 c. chicken broth, to taste (adding more broth will make the stuffing wetter)
Adjust oven rack to middle position and heat oven to 300 degrees. Arrange bread evenly on a rimmed baking sheet. Bake for 25 minutes. Remove sheet from oven and stir bread to redistribute. Return the sheet to the oven and continue to bake until the bread is light golden brown, 25 to 30 minutes longer. Let cool completely, then transfer to a large bowl. (Cooled bread can be stored in zipper—lock bag for up to 2 days.) Increase oven temperature to 375 degrees.
Melt butter in a 12-inch skillet over medium—low heat. Continue to cook, swirling pan occasionally, until butter is dark golden brown and has a nutty aroma, 5 to 7 minutes. Transfer 2 TBSP of browned butter to a small bowl and set aside.
Add onions and celery to the skillet, increase heat to medium, and cook until vegetables are soft and beginning to brown, 10 to 13 minutes. Stir in poultry seasoning, salt, pepper, sage, and parsley, and cook until fragrant, about 30 seconds. Add vegetable mixture to bowl with bread.
Add broth to bread mixture and fold to combine. Let sit for 10 minutes. Fold again until broth is fully absorbed. Transfer stuffing to a 13 by 9-inch baking dish and distribute evenly but do not pack down. Drizzle reserved butter evenly over top. Bake until golden brown and crisp on top, 30 to 35 minutes. Transfer the dish to a wire rack and let cool for 15 minutes. Serve.
TO MAKE AHEAD: Before drizzling butter over stuffing in step 4, cover the dish with aluminum foil. Refrigerate stuffing and reserved butter for up to 24 hours. When you want to bake, microwave reserved butter until melted. Remove foil, drizzle butter over stuffing, re—cover dish with foil, and bake for 15 minutes. Uncover and continue to bake until stuffing is heated through and top is golden brown, 30 to 35 minutes longer.
In a medium mixing bowl, combine the water, sugar, and yeast and stir until the yeast is dissolved. Let it sit for 10 minutes or until the mixture begins to froth and rise.
When the yeast is foamy and smells like bread, add the milk, yogurt, flour, baking powder, baking soda, and salt and mix the with a wooden spoon until the dough comes together. As soon as it comes together, stop kneading. It should be sticky, but should form a ball and be soft. Cover the bowl with a damp towel or plastic wrap and let sit in a warm place 1 hour or if not using right away overnight in the fridge.
When ready to cook divide the dough into 8 equal balls and using a rolling pin, roll each piece of dough into an oval shape. It should be about 6-8 inches long and about 1/4-inch thick, but no thinner. Repeat this method with the rest of the dough.
Cooking Option 1: Warm a cast iron skillet over medium-high heat (you want a hot pan). Brush both sides of the naan with melted butter and if desired sprinkle on any spices you like such as cumin and garlic. Place the naan on the hot skillet, cover with a lid and bake for 1 minute, until you see bubbles starting to form. Flip and cook for 1-2 minutes on the other side, until large toasted spots appear on the underside. Place the naan in a tea towel-lined dish. Repeat with the rest of the naans and serve. These are best eaten fresh, but will keep in a ziplock bag for a few days and reheat in the oven.
Cooking Option 2: Cook each naan in your Ooni. Place the naan in a tea towel-lined dish. Repeat with the rest of the naans and serve. These are best eaten fresh, but will keep in a ziplock bag for a few days and reheat in the oven.
1 tsp. dried oregano, rubbed between palm of hands
1/2 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. pepper
1 box of orzo, cooked according to package
2-3 TBSP butter
2 TBSP lemon juice
2-3 TBSP fresh dill, chopped
8 oz. feta cheese
1/2 c. sour cream
2 TBSP olive oil
Lettuce, cucumbers, tomatoes, parsley, and red onion with Greek Salad Dressing.
Greek Salad Dressing:
1 c. olive oil
1/2 c. red wine vinegar
2 lemons juiced
4 cloves garlic, minced
1 TBSP Dijon mustard
1 (to 1 1/2) tsp. salt
1 tsp. dried oregano
1/2 tsp. dried dill
1/2 tsp. cracked black pepper
For the Meatballs: Preheat oven to 400F. In a mixing bowl, add all the meatball ingredients and mix to combine. Line a baking sheet with parchment paper; roll about 30 meatballs and place on baking sheet. Bake for 25 minutes, turn meatballs over and bake for another 5 minutes.
For the Orzo: Bring a stockpot to boil, then add a generous amount of salt. Cook according to package, and then drain. Put cooked orzo back in pot, add the butter and stir until melted. Then add the lemon juice and dill.
For the Whipped Feta: Combine all ingredients in a food processor and pulse until smooth and creamy. The feta can be kept in the fridge for up to 3 days.
For the Salad Dressing: Add all ingredients to a jar with lid and shake to combine.
Assemble: On the plate or large bowl add a smear of whipped feta, then add orzo to overlap the feta, top the orzo and feta with the meatballs, then add the salad. Drizzle with the dressing.