Tag: sun dried tomatoes
- 1½ pounds ground lean lamb
- 2 teaspoons paprika
- 2 teaspoons salt
- 1 teaspoon cumin powder
- 4 garlic cloves, minced
- 1 large shallot, grated
- 2 tablespoons parsley, chopped
- 4 tablespoons cilantro, chopped
- 2 tablespoons harissa sauce
Put the lamb in a mixing bowl and add the paprika, salt, cumin, garlic, shallot, parsley, cilantro and harissa. Mix well and divide into 8 patties. Keep aside.
Grill the patties on high for 4 to 5 minutes on each side.
Sun Dried Tomatoes Mayonnaise
- ¼ cup sun dried tomatoes (in oil), chopped
- ½ cup mayonnaise
- 2 tablespoons cilantro, chopped
- 1 tablespoon parsley, chopped
- 1 teaspoon salt
- Juice of half a lemon
Mix the sun dried tomatoes, mayonnaise, cilantro, parsley, salt and lemon juice into a small bowl. Mix well and refrigerate till serving.
- 2 large tomatoes, sliced
- 1 medium onion, sliced
- Baby arugula
- 2 baguettes, sliced and cut into 4 pieces each
Place a burger into a sliced piece of baguette. Spread some mayonnaise and add a tomato, some onion and arugula.
Another delicious one…
- 1 pound ground grass fed beef
- 1 cup fresh basil, chopped
- 5 garlic cloves, minced
- 2 teaspoons salt
- 1 teaspoon pepper
Transfer the meat into a medium bow. Add the basil, garlic, salt and pepper. Mix well and keep aside in the fridge for 2 to 3 hours. Form four patties and keep aside.
- 1 tablespoon mayonnaise
- ¼ cup non-fat Greek yogurt
- ¼ cup kalamata olives
- 3 to 4 sundried tomatoes
- 3 garlic cloves
Process the olives, sundried tomatoes and garlic in a small processor. Mix into the mayonnaise and yogurt in a small bowl. Add salt and pepper and taste for seasonings. Keep aside.
- 2 medium tomatoes, sliced
- 4 burger buns, sliced
- 4 mozzarella slices
Cook the burgers according to desired doneness. Add the cheese on top. Spread the mayo onto the buns and add tomatoes. Serve the burgers with grilled potatoes and veggies.
This condiment is my new favorite thing to eat. It’s my friend Nancy’s secret hummus recipe. She has been making it for years now. I remember eating it in her house and thinking it’s delicious but somehow was never curious enough to make it myself. When Eden Gourmet– a specialty food store- opened in our area, Nancy mentioned that all the ingredients for this spicy hummus are available there. She mentioned a Moroccan hot pepper mixture (schug) that makes this hummus special. I went to the store to find the secret ingredient and didn’t have any luck- that was a few months ago.
Last week we went to Nancy’s house for dinner and she brought out the yummy hummus with bread, crackers, olives and cheese. Of course everyone remarked how delicious the dip was- and so she proceeded to make me something she calls ‘heaven’. She took a slice of crusty bread, toasted it and proceeded to spread a thick layer of hummus. She then, added a grilled spicy serrano pepper (serrano peppers are grilled till charred and then cooked in olive oil and lots of fresh garlic). Well, it was delicious- definitely ‘heaven’. The crusty bread was perfect with the creamy, spicy hummus- and the small punch of the serrano chili was amazing on top. It’s definitely not for people who can’t handle spicy foods- my husband for example- did not even try it- the pepper was too intimidating.
I decided to visit Eden Gourmet the next day and made this yummy concoction. It’s very easy to put together since everything is store bought. I processed the hummus till it was smooth and delicious. I added two teaspoons of the hot schug, but you can adjust according to the spice level you can handle. The sundried tomatoes give the dish a tangy creamy texture.
I love having this spicy dip in my fridge- I have been putting it on everything, including my naked finger… thanks for the recipe, Nancy!
- 1-pint grape tomatoes-cut in half
- 2 garlic cloves-minced
- 1 tblsp olive oil
- Salt to taste
- Sugar-a pinch
- ¼ cup sun dried tomatoes in olive oil-chopped
- ½ cup chopped fresh basil
- ½ lb pasta
- Grated pecorino Romano
Add the tomatoes, garlic and the olive oil in a large skillet. Cook it on low until the tomatoes are soft and most of the water has evaporated. Add salt and a little sugar. In the meantime, cook the pasta till al dente in a well-salted boiling pot. Add the chopped sun dried tomatoes and cooked pasta in the skillet. Once nicely incorporated, add the basil and turn the heat off.
Top the pasta with the cheese.