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Category Archives: Entrées

Steak Tacos with Fresh Guacamole

March 10, 2020
  • 1 to 1½ pounds tip steak, sliced thin diagonally

Spice Mix

  • 2 teaspoons ground coriander
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt

Mix together and add the spice mix and steak pieces into a ziplock bag. Marinate in the refrigerator for 4 to 5 hours.

  • 1 tablespoon olive oil
  • 4 to 6 corn tortillas

Heat a cast iron or non-stick pan with the olive oil. Cook the steak pieces making sure they are not over done.
Heat the corn tortillas and serve with steak, guacamole and salsa.

Guacamole

  • 2 ripe avocados cut into 1-inch pieces
  • ¼ cup red onion, minced
  • 2 garlic cloves, minced
  • ½ cup cilantro, chopped
  • 2 teaspoons salt
  • Juice of 2 limes

Mix all the ingredients in a medium bowl. Cover with plastic wrap and refrigerate for an hour before serving.

Turkish Style Chicken Kebab

March 9, 2020

Marinade

  •  ½ cup Greek yogurt
  • 2 tablespoons Turkish tomato paste (regular tomato paste is fine)
  • 1 tablespoon pomegranate molasses (juice of one lemon can be substituted)
  • 2 teaspoon salt
  • 1 teaspoon dried mint
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 tablespoon extra virgin olive oil
  • 8 chicken drumsticks with skin
  • Fresh lemon juice

Mix all the ingredients in a medium bowl. Transfer chicken pieces to a ziplock bag and add the marinade. Massage the bag to ensure all pieces are coated with the marinade. Marinate in the fridge over night or at least 2 to 3 hours. Take out of bag and place on to a lined cookie sheet. Grill outside or in the oven. If cooking in oven, broil to brown evenly and then cook in a 350 degrees F oven till the chicken is done. Sprinkle extra salt if needed. Drizzle fresh lemon juice. Serve immediately!

Turkish Style Chicken Kebabs

White Chili with Shredded Chicken

January 28, 2020

It’s that time of year… yummy chili with a beautiful glass of red wine..

  • 4 chicken thighs, skin off with bones
  • Drizzle of olive oil
  • Salt
  • 1 teaspoon smoked paprika
  • 1 teaspoon chipotle powder

Preheat oven to 400 degrees. Transfer chicken thighs to a lined cookie sheet.

Drizzle olive oil on both sides of the chicken thighs. Sprinkle salt, smoked paprika and chipotle powder and rub all over the thighs. Roast in the hot oven for 30 to 35 minutes or till the chicken is cooked through. Keep aside and let cool. Shred the chicken with the fork and keep aside.

  • 2 tablespoons extra virgin olive oil
  • 1 medium onion, chopped
  • 1 celery stalk, chopped
  • ½ green pepper, chopped
  • 2 garlic cloves, chopped
  • 1 fresh jalapeno, seeded and chopped
  • 2 tablespoons all purpose flour
  • 1 4 ounce can roasted green chilies
  • 1½ cups roasted frozen corn
  • 1 can cannellini beans
  • 3 cups chicken broth
  • Salt
  • Grated cheese for garnish

Heat a heavy saucepan with the olive oil. Add the onion, celery, green pepper, garlic and jalapeno. Saute on medium heat for 5 to 6 minutes. Add the flour and cook for 2 to 3 minutes on low heat, stirring constantly. Add the canned green chilies, corn, beans, cooked chicken and chicken broth. Bring to a boil and simmer and cook for about 20 minutes with lid on. Take the lid off, check for seasonings and serve with a garnish of grated cheese.

 

 

 

Chili Verde

January 27, 2020

Great recipe for the big game!

  • 4 to 5 medium tomatillos, cleaned and cut in half
  • 2 ancho chilies, cut in half and deseeded
  • 3 garlic cloves, with skin on
  • Drizzle of olive oil
  • Salt
  • 1 cup cilantro, chopped
  • 4 to 5 green onions, chopped

Preheat oven to 400 degrees F.

Place all the ingredients onto a lined cookie sheet. Drizzle the olive oil and bit of salt. Roast for about 30 to 40 minutes till the vegetables are soft. Let cool and slide the skin off the ancho chilies. Place in a blender with cilantro and green onions and blend till smooth. Keep aside.

  • 3 tablespoons olive oil
  • 2 teaspoons chili powder
  • 1 teaspoon dried Mexican oregano
  • 1 pound dark meat ground turkey
  • 1 can cannellini beans, rinsed and drained
  • 1 to 2 cups chicken broth
  • Salt
  • ½ cup cilantro, chopped
  • Squeeze of lime

Heat a large saucepan with the oil. Add the chili powder and oregano. Saute for 30 seconds over medium heat. Add the ground meat and sauté over high heat, separating the meat with a wooden spoon. Cook for 5 to 6 minutes, until the meat is golden brown. Add the beans, tomatillo sauce and 1 cup broth. Bring to a boil, add some salt and simmer on a medium heat covered for 20 minutes. Take the lid off and continue cooking on simmer for another 15 minutes. Add more broth if needed. Check for seasonings and garnish with cilantro and lime. Serve with corn bread.

 

Mushroom and Bean Chili with Mushroom Quinoa

January 26, 2020
  • 2 tablespoons butter
  • 2 tablespoons extra virgin olive oil
  • 1 10 ounces cremini mushrooms, cut into quarters
  • 1 5 ounces shiitaki mushrooms, cut into quarters
  • 2 tablespoons cilantro stems, chopped
  • 2 tablespoons dill stems, chopped
  • 1 medium yellow onion, chopped
  • 3 garlic cloves, chopped
  • 1 medium red pepper, chopped
  • 2 teaspoons chili powder
  • 1 teaspoon roasted cumin seeds, crushed
  • 1 cup tomato sauce, homemade or store bought
  • 1 can red beans, drained and rinsed
  • 1 can garbanzo beans, drained and rinsed
  • 2 cups mushroom broth
  • 2 teaspoons salt

Heat a saucepan with 2 tablespoons butter and 1 tablespoon oil. Add the mushrooms and sauté on medium high heat for 4 to 5 minutes or till the mushrooms are golden brown. Take out with a slotted spoon and keep aside. Reheat the pan and add the remaining tablespoon of oil. Add the cilantro stems, dill stems, onion, garlic, red pepper, cumin seeds and chili powder. Saute on medium heat for 3 to 4 minutes. Add the tomato sauce and sauté for another 5 minutes on medium heat. Add the beans, mushroom broth and salt. Simmer covered for 20 minutes. Take the lid off and add the mushrooms. Take for seasonings and garnish with cilantro and dill. Serve with mushroom quinoa.

Mushroom Quinoa

  • 1 cup white quinoa, rinsed
  • 1 tablespoon extra virgin olive oil
  • 2 cups mushroom broth
  • 1 teaspoon salt

Heat a small saucepan with the oil and add the rinsed quinoa. Saute on medium high heat for 2 minutes. Add the mushroom broth and salt. Bring to a boil and simmer till the moisture has evaporated on the surface. Cover with lid and lower the heat and cook for another 10 to 15 minutes or till the quinoa is cooked through.

 

Roasted Cauliflower and Potatoes with Harissa

January 19, 2020

1 head of cauliflower, cut into florets

4 to 5 medium to small potatoes, peeled and cut into 2 inch pieces

Oil to drizzle and cook with

Salt

Pepper

5 to 6 green onions, whites and greens separated and chopped

2 inch fresh ginger, grated

2 tablespoons harissa

1 teaspoon ground coriander

½ cup chopped cilantro

 

 

Preheat broiler to high.

Transfer the cauliflower florets and cut up potatoes to a lined cookie sheet. Drizzle with oil and sprinkle with salt and pepper. Mix to make sure all the veggies are coated well with oil. Place the veggies under a hot broiler and roast them for 5 to 10 minutes or till they are golden brown. Take them out and keep aside.

Heat 2 tablespoons oil in a heavy saucepan. Add the white parts of the green onions and ginger. Saute on medium heat for 2 to 3 minutes. Add the harissa and saute for another 2 to 3 minutes. Add the roasted veggies and mix well. Add 1 teaspoon salt and ground coriander, mix well, lower the heat and cover with lid. Cook for 10 to 15 minutes or till the potatoes are cooked through. Take the lid off, check for seasonings. Garnish with cilantro and the green parts of the green onion.

Chicken Curry

January 14, 2020

Curry Chicken2

  • 1 pound chicken thighs, with or without bones, without skin
  • ½ cup non-fat Greek yogurt
  • 2 tablespoons half and half
  • 3 garlic cloves, minced
  • 2 inch fresh ginger, grated
  • Juice of one lemon
  • 2 teaspoons salt
  • 2 teaspoons garam masala

Mix the yogurt, half and half, garlic, ginger, lemon juice, salt and garam masala in a bowl. Add to a zip lock bag with the chicken and marinate in the fridge overnight or at least 2 hours. Keep aside.

  • 1 medium yellow onion, cut in half
  • 1 cup cherry tomatoes, washed
  • 1 cup chicken broth
  • 2 green cardamoms, crushed
  • 2 cloves

Add the onion, tomatoes, chicken broth, cardamom and cloves to a medium pan. Bring to a boil and simmer covered for 30 minutes or till everything is soft and mushy. Blend in a blender till smooth.

  • 2 tablespoons extra light olive oil
  • ½ cinnamon stick
  • Salt
  • ½ cup cilantro, chopped

Heat a large saucepan with the olive oil and cinnamon stick. Add the blended onion mixture and sauté on medium heat for 10 to 12 minutes, stirring constantly. Add the chicken including the marinade. Mix well and cook on a medium heat covered for 20 minutes or till the chicken is cooked through. Take the lid off and turn the heat up to cook the extra moisture off, about 5 minutes, stirring constantly. Check for seasonings and garnish with cilantro.
Chicken Curry1