Tag: egg
Leftover Black Rice and Beans Cakes
I love repurposing leftovers into something completely different. These cakes were delicious and made a great lunch with a salad….
- 1 cup leftover black rice and beans
- ½ cup leftover steak, chopped
- 1 egg, beaten
- 2 green onions, chopped
- ½ cup panko crumbs
- ½ cup cilantro, chopped
- 1 teaspoon salt
- 2 tablespoons extra virgin olive oil
- Left over blood orange and tomato sauce
Add the rice, steak, egg, green onions, panko crumbs, cilantro and salt to a medium bowl. Mix well and form into 4 to 5 cakes. Heat a frying pan with the olive oil. Place the cakes into the pan and cook on a medium heat, 3 to 4 minutes on each side. Serve with the sauce.
Chicken & Rice with Vegetables
So this dish came about as I was watching The Chew on ABC. Michael Symon (a chef and tv personality) was making a chicken and rice dish, Greek style. He thickened the dish with a mixture of flour and egg. It gave it kind of like a risotto quality.. so I decided to give it a try but infused my flavor profile into it- which consisted of garlic, cilantro and smoked paprika….
- 4 to 6 chicken thighs, bone in with skin
- 3 garlic cloves, smashed
- 1/3 cup cilantro stems, chopped
- 1 teaspoon salt
- 2 tablespoons extra virgin olive oil
- 2 teaspoons smoked paprika
Place the garlic and cilantro stems into a mortar and pestle. Pound till smooth. Add salt, olive oil and smoked paprika. Mix well and place the mixture under the skin of each chicken thigh. Sprinkle with extra salt and marinate for couple of hours.
- 3 to 4 tablespoons olive oil
- 2 large shallots, chopped
- 2 garlic cloves, chopped
- 2 large carrots, chopped
- 3 parsnips, chopped
- 1 cup jasmine rice
- 3 cups chicken broth
- 1 egg
- 2 tablespoons all purpose flour
- ½ cup chicken broth
- Zest and juice of one lemon
- ½ cup cilantro, chopped
- ½ cup dill, chopped
- Salt
Add the egg to a medium bowl and whisk well. Add the flour and whisk to incorporate. Add the chicken broth, lemon zest, lemon juice, cilantro and dill. Mix well and keep aside.
Heat a heavy saucepan with the olive oil. Heat on a medium high heat and brown the chicken thighs for 4 to5 minutes on each side. Take out of pan and add the shallots, garlic, carrots and parsnips. Saute on medium heat for 4 to 5 minutes. Add the rice and sauté on medium heat for a minute. Add the chicken broth and the browned chicken. Bring to a boil and lower to a simmer and cook with lid on for 20 minutes. Take lid off and check to see if chicken is done. Take the chicken pieces out. Add the egg and flour mixture to the rice and stir and cook for 3 to 4 minutes till the mixture is incorporated in the rice and it is thickened. Check for seasonings and add salt. Return the chicken pieces back to the pan and serve immediately.
Italian Style Crab Cakes with Salsa Verde
- 1 pound jumbo lump crab meat, picked over
- ½ cup mayonnaise,
- 1 large egg, beaten
- ¼ cup fresh basil, chopped
- ¼ cup fresh chives, chopped
- 1 jalapeno pepper, seeds taken out and chopped (leave seeds in if spice is desired)
- 1 cup panko breadcrumbs, divided into two portions
- 1 teaspoon Dijon mustard
- 1 teaspoon salt
- Juice of half a lemon
- ¼ cup extra light olive oil
In a medium bowl, add the mayo, egg, basil, chives, jalapeno pepper, ½ cup panko crumbs, Dijon mustard, salt and lemon juice. Mix well and add the crab meat. Gently mix and refrigerate for an hour. Form 8 mounds with the crab mixture and cover with the left over panko crumbs.
Heat a non stick frying pan with the oil until shimmering. Add the crab cakes and cook over moderate high heat until deeply golden brown on both sides. Transfer the crab cakes to plates and serve with aioli or any other sauce.
I served mine with left over salsa verde. I had about ½ a cup left. I mixed it with 2 tablespoons mayonnaise and juice from half a lemon.
Roasted Red Pepper Meatballs
If you are regular reader, you know how much I love making different kinds of meatballs. This is my newest creation. I roasted a large red pepper, shallot and garlic. I then chopped them up really well and added them to the ground turkey. I also added some chopped parsley and the regular suspects including an egg and panko breadcrumbs soaked in milk. The result was deliciou! I had them with a big salad and my daughter and husband enjoyed them with some whole wheat spaghetti! read more …
Gorgonzola and Pancetta Burger
This is one of my favorite burgers I have made in a long time. I make burgers all the time and try to come up with new combinations. This one is a combination of some delicious flavors including pancetta and fresh thyme. I made the burgers even more delicious by stuffing them with gorgonzola cheese…
- ½ cup pancetta, chopped
- 1 tablespoon extra virgin olive oil
- 2 small shallots, chopped
- 3 garlic cloves, chopped
- 2 tablespoons fresh thyme, chopped
- 1 pound grass fed ground beef
- 1 to 2 teaspoons salt
- 1 egg, beaten
- ½ cup crumbled gorgonzola
- 4 Ciabatta rolls
- Sliced tomatoes
- Lettuce
Heat a small frying pan with the pancetta. Add the oil and sauté on medium heat for a minute. Add the shallots, garlic and fresh thyme. Saute on medium heat for 5 to 6 minutes. Take off the heat and let cool. Add the mixture to the ground beef. Add salt and egg and mix well.
Divide the mixture into four parts. Take each part and form a ball. Flatten it and add 2 tablespoons of cheese in the middle. Fold the meat over the cheese and form a patty. Repeat and make three more patties. Cook on the grill or cook top. Serve on a Ciabatta roll with tomatoes and lettuce.
Turkey and Cremini Mushroom Cheeseburgers
This by far is the best turkey burger I have made and if I do say so- eaten as well. The patties were tender, juicy and delicious. The secret ingredient- are the cremini mushrooms. I processed them and added them to the ground turkey. I also added basil and garlic- thats it. It is very simple, yet it is amazingly scrumptious.
Try these burgers and give them to your kids- they won’t know you have mushrooms in them…
read more …
Indian Style Meatballs
I have mentioned this many times- my daughter loves meatballs. In fact, her birthday is coming up and I already know what she will be asking for her special meal. The great thing is that she comes up with really good ideas for new and different ingredients to add to meatballs.
I have to give her full credit for this recipe. She is the one who suggested I make Indian style meatballs. She loves the Indian style burgers I make quite often- in fact she doesn’t like to eat plain burgers restaurants as she only likes the ones I make at home.
So, I ran with her idea and came up with this delicious recipe. I added the usual suspects including ginger, garlic and a shallot. I also added cilantro, coriander powder and garam masala. All of these ingredients created delicious and flavorful meatballs.
I cooked them in my favorite homemade tomato sauce. You can use your favorite store bought tomato sauce as well but nothing like the homemade variety.
This is a great way to change up your usual meatball recipe and make things a bit more interesting…
- 1 pound ground turkey (dark meat)
- 1 medium shallot, chopped
- 3 garlic cloves, chopped
- 1 inch fresh ginger, chopped
- ½ cup cilantro
Add the shallot, garlic, ginger and cilantro into a food processor and process till smooth.
Take the mixture out into a medium bowl.
- ½ cup panko crumbs
- ¼ cup milk
Soak the breadcrumbs in the milk for 15 minutes.
- 1 egg, beaten
- 1 teaspoon garam masala
- 1 teaspoon ground coriander
- 2 teaspoons salt
Add the soaked breadcrumbs, egg, garam masala, coriander, and salt into the shallot mixture. Mix well and add to the ground turkey. Mix with both hands. Keep aside for 2 to 3 hours.
- 3 cups marinara sauce
Heat the sauce in a large saucepan.
In the meantime form meatballs (the mixture makes about 14 meatballs). Drop the meatballs into the simmering sauce as you form them. Once all the meatballs are in the saucepan, simmer covered for 15 minutes. Check for seasonings and serve with spaghetti.