In a deep skillet, heat olive oil over medium heat and fry the chopped onions until lightly golden brown, about 10-15 minutes.
Add the rice on top of the onions and season with 7 spice, ginger, cinnamon, cumin, turmeric, salt and pepper. Toss well to combine the rice with the spices and onions. and toast the rice lightly with the spices, about 5 minutes.
Add the water, bring to a boil, then reduce the heat to low, cover with a tight-fitting lid and cook for 15 minutes. Remove from heat and let the rice rest, covered, for 10 more minutes. Uncover and fluff with a fork.
Recipe from Abbey Cochran at Honeycomb Kitchen Shop.
Ingredients:
1 bulb of garlic, roasted until soft
Olive oil
1 can chickpeas, rinsed and drained
1/2 tsp. baking soda
2 lemons, juiced
1/2 – 1 tsp. salt
1/2 c. tahini
2-4 TBSP ice water
1/2 tsp. ground cumin
1 TBSP olive oil + more for garnish
1 TBSP za’atar for garnish
Serve with carrots, sweet peppers, cucumbers, etc.
Directions:
Roasted Garlic: Preheat oven to 300F. Cut the top portion of the garlic, exposing the tops of the cloves. Place garlic on a piece of foil large enough to fold up; then drizzle the garlic with olive oil and completely cover the garlic with the foil by folding the foil up onto itself. Roast for 30–40 minutes, or until soft. Set aside.
Chickpeas: Place the chickpeas in a medium saucepan and add the baking soda. Cover the chickpeas with several inches of water, then bring the mixture to a boil over high heat. Continue boiling, reducing heat if necessary to prevent overflow, for about 20 minutes, or until the chickpeas look bloated, their skins are falling off, and they’re quite soft. In a fine-mesh strainer drain the chickpeas and run cool water over them for about 30 seconds. Set aside.
Meanwhile in a food processor, combine the lemon juice, roasted garlic, and salt. Process until everything is smooth and incorporated. Add the tahini to the food processor and blend until the mixture is thick and creamy, stopping to scrape down any tahini stuck to the sides and bottom of the processor as necessary. While running the food processor, drizzle in 2 TBSP of ice water. Scrape down the food processor, and blend until the mixture is ultra smooth, pale and creamy. If the tahini was really thick to begin with, an additional 2 TBSP of ice water may be needed. Then add the cumin and the drained, over-cooked chickpeas to the food processor. While blending, drizzle in the olive oil. Blend until the mixture is super smooth, scraping down the sides of the processor as necessary, about 2 minutes. Add more ice water by the TBSP if necessary to achieve a super creamy texture. Taste and adjust seasoning as necessary.
Serve: Add the hummus to a serving bowl or plate, and use a spoon to create nice swooshes on top. Sprinkle with the za’atar and drizzle with olive oil.
Filling of choice: julienned cucumber, julienned carrots, julienned bell peppers, tofu, rice noodles
Peanut Sauce:
1/2 c. vegetable broth
1 c. hoisin sauce
1/2 c. creamy peanut butter
1/4 c. crushed peanuts
Sriracha, to taste
Directions:
Rolls: In a bowl large enough to fit the rice paper, fill with warm water. Dip the rice paper in the water and place the rice paper on a towel or rice wrapper mesh plate. Add the lettuce, cilantro, mint, and whatever fillings you want. Roll from the bottom up using your thumbs to tuck the wrapper into itself. Tuck both sides in and continue rollup up.
Peanut Sauce: In a small saucepan add the vegetable broth, hoisin sauce, and peanut butter and heat until the mixture is completely combined. Serve with crushed peanuts and sriracha.
In a food processor, puree chickpeas, tahini, garlic, lemon juice, and 1 TBSP olive oil. If necessary thin with water or lemon juice to taste. Season with salt and cayenne pepper, to taste. Chill for at least 1 hour.
Spoon hummus into a serving bowl and drizzle with 1-2 TBSP olive oil and top with Kalamata olives.
1 English cucumber, partially peeled into a striped pattern, sliced
1 green bell pepper, cored and sliced
Salt to taste
1/2 c. Kalamata olives
7 oz. Feta block, sliced
1/3 c. high quality olive oil
1-2 TBSP red wine vinegar
1 1/2 tsp. dried oregano
Directions:
Prep vegetables.
On your serving platter, drizzle with half the olive oil. Add the onions, tomatoes, cucumbers, and bell peppers, and sprinkle with salt. Add the olives and top with the feta. Then drizzle remaining olive oil and vinegar and sprinkle the top with oregano.
Cut potatoes and place in a bowl with olive oil through pepper and mix until well coated.
On a sheet pan lined with parchment paper, spread the potatoes in a single layer along with the olive oil in the bowl.
Pour 1/2 c. water in the corners of the sheet pan, tilting the pan so it spreads through the entire pan.
Roast for 10 minutes at 400F until the liquids start to boil, then reduce to 320F and continue to roast for 45 minutes until potatoes are soft and crispy. Taste and add more salt if necessary.
In a medium bowl, combine olive oil through pepper. Add 1 inch chicken cubes to marinade and toss to combine. Marinate for at least 2 hours or overnight.
Preheat grill to medium or 350F. Preheat oven to 350F.
Thread chicken onto skewers.
Add skewers to grill and turn occasionally until chicken has grill marks. Transfer to oven for 15 minutes or until completely cooked through.
2 – 3 poblano chiles, roasted, peeled, petite dice (reserve some for garnish)
Salt, to taste
Directions:
Crepe Batter: Using an electric mixer, blend the melted butter, eggs, milk, water, and vanilla together. Combine dry ingredients in a bowl, then add them to the milk mixture and blend until smooth consistency. Cover and refrigerate for at least 1 hour or preferably overnight.
Prepare Crepes: Heat a 9-10 inch crepe pan or nonstick skillet. Brush pan with melted butter and pour a scant 1/4 c. of batter into the pan and swirl the pan until the batter covers the surface. Cook until the crepe is slightly brown (about 30 seconds). Carefully loosen the edges and then flip the crepe. Cook for another 30 seconds or until the second side is lightly browned. Remove from pan and continue cooking until batter is used. As you finish each crepe, stack them in between sheets of parchment paper or wax paper. Cover with a clean kitchen towel.
Prepare Filling: Saute corn, bell pepper, and shallot until veggies are softened, add the chicken and toss to combine and season with salt and pepper. Set aside.
Prepare Poblano Cream Sauce: In a small saucepan heat cream, cream cheese, and 3 TBSP (or more) of diced poblanos. Add salt to taste. Set aside. Reheat just before serving.
Build the Crepes: Preheat oven to 325F. Line a baking sheet with parchment paper. Spoon chicken mixture onto crepe and gently roll up and then place onto the baking sheet. After you have filled and rolled all of the crepes, cover the baking sheet with foil and bake until warmed through, about 15 minutes. Reheat poblano cream sauce. When crepes are done, add some poblano cream sauce to your plate, add your crepes, top with more poblano cream sauce, and garnish with reserved roasted poblano chiles.
Prep: Preheat the oven to 400 degrees. If using cottage cheese, add cottage cheese to a blender/food processor and blitz until smooth and creamy; then in a medium bowl mix all meatball ingredients together.
Meatballs: Roll mixture into 20-24 small meatballs. Drizzle some olive oil in the bottom of a shallow Dutch oven or oven-safe pan to prevent sticking. Put the meatballs in the pan.
Bake: Bake for 20-25 minutes on a middle oven rack. Gently loosen them from the bottom of the pan with a spatula; they should have some nice browning.
Sauce: Heat sauce in sauce pan and then add the cooked meatballs and stir to get them all coated.
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