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Turkish Style Kebabs with Yogurt Sauce

One of our best vacations was in Istanbul- the food was out of this world.. These kebabs remind me of the amazing trip…

  • 1 cup panko breadcrumbs
  • ½ cup milk

Soak the breadcrumbs in the milk for about 10 minutes and keep aside.

  • 1 pound ground pork, beef or dark meat turkey
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • ½ teaspoon ground allspice
  • 1 teaspoon sumac
  • 1 teaspoon dried mint
  • 4 garlic cloves, chopped
  • 1 egg, beaten
  • ½ cup fresh parsley, chopped
  • 2 tablespoons olive oil

Transfer the soaked breadcrumbs, ground meat, salt, cumin, all spice, sumac, dried mint, garlic, egg and parsley to a large food processor. Process till a smooth mixture is achieved. Take out and let the mixture marinate for at least 2 to 3 hours. Form into meatballs or kebabs, about ¼ cup of mixture for each kebab. Heat a frying pan with the oil and cook the kebabs on a medium heat, turning every 2 to 3 minutes until all sides are brown. Cook till the kebabs are cooked through- about 10 to 15 minutes. Serve with yogurt sauce.

Yogurt Sauce

  • 1 cup full fat yogurt, whisked
  • 2 teaspoons salt
  • 1 teaspoon dried mint
  • ¼ cup fresh dill, chopped
  • Juice of half a lemon

Mix all the ingredients including the yogurt in a bowl. Serve with the kebabs.

 

Braised Short Ribs with Citrus Gremolata

 

I would highly recommend this dish for the holidays. I served it with polenta and it was an amazing dinner. Oh, and don’t forget a copious amount of red wine…

  • 4 pounds short ribs, excess fat removed
  • 2 teaspoons salt
  • Pepper
  • 1 tablespoons fresh thyme, chopped
  • 1 tablespoons fresh rosemary, chopped

Place the short ribs in a large glass dish and sprinkle the salt, pepper, thyme and rosemary. Refrigerate overnight. Take out an hour before cooking.

  • 2 tablespoons extra light olive oil
  • 1 cup carrots, chopped
  • 2 medium onions, chopped
  • 2 ribs celery, chopped
  • 4 garlic cloves, chopped
  • 2 tablespoons tomato paste
  • 3 tablespoons all-purpose flour
  • 2 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 1 fresh bay leaf
  • 4 cups chicken broth
  • 2 cups red wine
  • Salt

Preheat oven to 350 degrees F.

Heat a heavy saucepan with the olive oil until smoking. Brown the ribs on both sides for 4 to 5 minutes each in two to three batches. Keep aside. Add the carrots, onions, celery and garlic. Saute on medium heat for 3 to 4 minutes. Add the tomato paste and sauté for minute. Add the flour and sauté for another minute. Add the thyme, rosemary and bay leaf. Add the chicken broth and red wine and bring to a boil. Add the ribs back into the liquid and transfer to the oven. Bake for 2 to 3 hours or till the meat is falling off the bone.
Take out of oven and take the ribs out onto a platter. Strain the braising liquid and squeeze all the moisture out of the solids. Discard the solids and return the liquid to the saucepan. Reduce to desired consistency- there should be about a cup and a half to two cups of liquid remaining. Check for seasonings and return the ribs back into the liquid. Top with gremolata and serve.

Citrus Gremolata

  • 1 tablespoon thyme, chopped
  • 1 tablespoon rosemary, chopped
  • 1/3 cup parsley, chopped
  • 2 garlic cloves, chopped
  • Zest of one lemon
  • Zest of two clementines or half a navel orange

Mix all the ingredients in a small bowl, cover and keep aside.

Pasta Arrabbiata with Herbed Breadcrumbs

Just a simple plate of pasta can be so delicious- you don’t need a whole lot of ingredients… just really good ones!!

  • 1 tablespoon butter
  • 2 tablespoons extra virgin olive oil
  • 2 to 3 medium shallots, chopped
  • 3 to 4 garlic cloves, chopped
  • 1 to 2 jalapeno peppers, chopped (seeded depending on how spicy you want)
  • 3 cups fresh tomato sauce or canned tomatoes
  • ½ pound penne, cooked al dente with 1 cup pasta water
  • ½ cup fresh basil, chopped

Heat a saucepan with butter and oil. Add the shallots, garlic and jalapenos. Saute on medium heat for 3 to 4 minutes. Add the tomato sauce and bring to a boil. Simmer with lid off for 30 minutes. Add basil and pasta. Mix well and check for seasonings and add salt. Adjust consistency of sauce by adding pasta water if needed. Serve warm with a garnish of herbed breadcrumbs.

Breadcrumbs

  • 1 cup panko breadcrumbs
  • 1 tablespoons fresh thyme, chopped
  • 2 tablespoons fresh parsley, chopped
  • Zest of one lemon

Mix all the ingredients and serve on top of pasta.

 

Cheesy Turkey Meatballs

Another recipe for our favorite thing to eat in my house- meatballs!! These are absolutely yummy…

  • 1 tablespoon extra virgin olive oil
  • ½ cup pancetta, chopped
  • 1 medium yellow onion, chopped
  • 3 garlic cloves, chopped
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme, chopped

Heat a frying pan with the olive oil. Add the pancetta and cook over medium low heat for 4 to 5 minutes till all the fat is rendered and the pancetta bits are golden brown. Add the onion, garlic, rosemary and thyme. Saute for another 3 to 4 minutes. Turn the heat off and set aside to cool.

  • 1 pound dark meat ground turkey
  • ½ cup parsley, chopped
  • ½ cup grated Parmigiano Reggiano cheese
  • 1 egg, beaten
  • ½ cup panko breadcrumbs soaked in ¼ cup milk (let sit for 10 minutes before adding to the turkey)
  • 1 teaspoon salt
  • 2 cups tomato sauce

In a large mixing bowl, add the ground turkey, parsley, cheese, egg, soaked breadcrumbs, salt and the cooled pancetta mixture. Mix well and keep aside.

Bring the tomato sauce to a boil in a large saucepan, form the meatballs and gently slide them into the sauce. Cover with lid and lower heat to a simmer and cook for 20 minutes or once the meatballs are cooked through. Serve warm with spaghetti.

Spinach and Ricotta Dumplings

I think I will call these vegetarian meatballs! They were really delicious and no one missed the meat! Make sure to buy a good quality ricotta- preferably fresh and drain in for a couple of hours so the extra liquid comes out before forming your dumplings. I always have fresh tomato sauce on hand – which is quite handy with a number of dishes.

  • 1 pound fresh ricotta cheese placed in a strainer above a bowl for 3 to 4 hours
  • ½ box 9 ounces frozen spinach, defrosted and water squeezed out and chopped
  • ½ cup parsley, chopped
  • 2 eggs, beaten
  • 1 cup Parmigiano Reggiano
  • ¼ teaspoon fresh nutmeg
  • ½ teaspoon salt
  • ½ cup all purpose flour (plus more)
  • Semolina for holding dumplings

Ricotta and Spinach Dumplings

Take the ricotta out of the strainer and transfer to a large bowl. Add the spinach, parsley, eggs, cheese, nutmeg, salt. Mix well. Add ¼ cup flour, mix, if the mixture is still wet, add in the remaining ¼ cup. I added the entire ½ cup.  Using a spoon take about a tablespoon of the mixture and place them on a platter with some flour. Form into a ball and transfer them to a tray lined with semolina. Form all the dumplings and keep aside.

 

 

Sauce

  • 2 tablespoons extra virgin olive oil
  • 1 medium yellow onion, chopped
  • 2 garlic cloves, grated
  • 2 cups fresh tomato sauce or a 28 ounces can of San Marzano crushed tomatoes
  • Salt

Heat a wide frying pan with the olive oil. Add the onion and garlic and sauté on medium heat for 3 to 4 minutes. Add the tomato sauce and some salt and simmer on low for 15 to 20 minutes. Taste for seasonings.

In the meantime, bring a large pot full of salted water to boil over medium heat. Reduce heat to a simmer and gently add the dumplings to the simmering water. Cook until the dumplings float and swell, about 3 to 4 minutes. You may need to cook them in badges in order not to over crowd. Using a slotted spoon remove the dumplings from the water and add to the sauce. Serve warm.

 

Chicken Paprikash

I saw Michael Symon make this recipe on some show and was reminded of a dish my Mom used to make for us… so I kind of blended the two and came up with my own version.. it is a great weekday, healthy meal to serve your family…

  • 5 to 6 chicken drumsticks, with skin
  • 1 tablespoon sweet paprika
  • 4 garlic cloves, grated
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons salt

Mix the paprika, garlic, oil and salt in a small bowl. Rub all over the chicken and marinate for 2 to 3 hours.

  • 2 tablespoons butter
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon fresh thyme
  • 1 large yellow onion, chopped
  • 1 small green pepper, chopped
  • 1 small red pepper, chopped
  • 1 tablespoon sweet paprika
  • 14 ounces crushed tomato
  • 2 cups chicken broth
  • Salt
  • 1 cup sour cream
  • 1 tablespoon all purpose flour
  • ½ cup parsley, chopped
  • ½ cup dill, chopped

Heat a heavy saucepan with the butter and olive oil. Brown the chicken pieces on medium high heat on all sides. Take out of the pan and keep the chicken pieces aside. Add the thyme, onion, peppers and paprika. Saute on medium heat for 5 to 6 minutes. Add the crushed tomato and sauté for another 4 to 5 minutes on medium heat. Add the chicken back to the pan with the chicken broth. Bring to a boil and simmer on lower heat, covered for 15 to 20 minutes. Take the lid off the take the chicken pieces out to take off the bone (you can leave on the bone if desired). In the meantime, add the flour to the sour cream, mix well and add to the pan. Mix well and add salt if needed. Add the parsley and dill. Mix well and serve with egg noodles.

 

Greek Style Crispy Chicken Thighs
  • 4 to 6 bone-in chicken thighs with skin on
  • Salt
  • 2 tablespoons olive oil

Marinade/Sauce

  • Juice of 4 lemons
  • ¼ cup extra virgin olive oil
  • 4 garlic cloves, grated
  • ½ cup fresh parsley, chopped
  • 2 teaspoons salt

Mix all the ingredients in a small bowl and keep aside.

Marinate the chicken thighs in ¼ cup of the marinade and another teaspoon of salt for 2 to 3 hours in the fridge. Take out of fridge half an hour before cooking.

Preheat oven to 425 degrees F.

Heat a heavy frying pan or a cast iron pan with the 2 tablespoons olive oil till very hot. Place the chicken thighs skin side down and cook on medium high heat for about 12 minutes while moving around the chicken thighs a bit. Transfer to the oven and bake for another 12 minutes with the skin side down. Take out of oven and flip over the thighs and bake for another 5 minutes until the skin is super crispy and the chicken is cooked through.

Serve right away with a teaspoon of sauce over the thighs.

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