Cucumber Salad Gurkensalat

Cucumber Salad Gurkensalat

Ingredients:

2 lg English cucumbers, unpeeled
1/2 teaspoon salt, divided
1/4 cup light sour cream
3 T low-fat plain strained yogurt
1 1/2 tablespoon cider vinegar
1 T. fresh dill chopped, plus more for garnish
1/2 teaspoon ground pepper, more for garnish
Directions:

Using a mandolin slice the cucumbers into rounds.  Sprinkle with 1/4 teaspoon salt and allow to release some of the water.

In another bowl, place the sour cream and the strained yogurt, whisk until well mixed.  Add the vinegar and continue whisking until dressing is thinner.

Add the chopped dill and pepper, mix well.  Refrigerate dressing until needed. 

Mix the dressing and cucumbers making sure they are well coated. Garnish before serving serving.

Shakshuka

 

Shakshuka

3 tablespoons extra virgin olive oil
1 medium yellow onion, diced
Few pinches kosher salt
1 tablespoon harissa or pinch of red pepper flakes, optional
1/2 teaspoon ground coriander
1/2 teaspoon paprika
1/2 teaspoon granulated garlic powder
2 cloves garlic, minced or grated
1 teaspoon granulated sugar
28 oz. canned petite diced tomatoes
4 eggs
1 avocado, diced
3/4 cup labneh or Greek yogurt, whisked smooth
Big pinch za’atar
Parsley, cilantro or mint leaves, to finish
Directions:
1 medium yellow onion, diced
Few pinches kosher salt
1 tablespoon harissa or pinch of red pepper flakes (optional)
1/2 teaspoon ground coriander
1/2 teaspoon paprika
1/2 teaspoon granulated garlic powder
2 cloves garlic, minced or grated
1 teaspoon granulated sugar
28 oz. canned petite diced tomatoes
4 eggs
1 avocado, diced
3/4 cup labneh or Greek yogurt, whisked smooth
Big pinch za’atar
Parsley, cilantro or mint leaves, to finish
Directions:
Heat the olive oil in a medium frying pan over medium heat. Add the onion and a pinch of salt, cooking until the onions are soft and translucent but not browned.

Stir in the harissa or red pepper flakes if using, coriander, paprika, garlic powder and fresh garlic, stirring just until fragrant, about a minute. Add the tomatoes and sugar and cook until warmed through. 

To poach the eggs, crack each one individually into a little bowl (easier to get the shell out if needed) and add them one at a time. I like to crack eggs on a paper towel, then slip them into the bowl, to keep from getting egg all over the counter. 

The eggs will cook through in the tomatoes with a sunny-side-up look (but the longer they’re in there, the more cooked through the yolks  will be). Or, put a lid on the pan and cook the eggs more swiftly to your desired doneness.

Before serving, top the shakshuka with diced avocado and dollops of labneh. Dust with za’atar and finish with fresh herbs. Scoop the two eggs with tomatoes into each of two bowls to serve.

German Potato Salad

German Potato Salad

The German Potato Salad recipes of Northern Germany are dressed with a mayo dressing rather than the typical vinegar and oil dressing.
Ingredients:
800 g potatoes 28 oz- waxy potatoes are best
1 white onion about 120 gr /4 oz
fresh dill about 20 g / 1 oz
100 g pickled gherkins 3.5 oz
3 eggs medium size and hard boiled
1 tablespoon white vinegar
1 teaspoon white sugar
2 teaspoon mustard try using German mustard, if not Dijon mustard 

   will do.
180 ml vegetable stock (affiliate link)/ vegetable broth 6 fl oz, ½ cup +

   3 tablespoons 
120 g mayonnaise 4.2 oz, ½ cup
3 tablespoon yogurt

Directions:
Place the potatoes in a pot of water with some salt and bring to a boil. Boil until the potatoes are soft, which takes approximately 20 minutes.

In the meantime you can hard boil the eggs, which should take between 8-10 minutes. Leave to cool completely before using.
Prepare the stock/broth.

Peel the onion and chop up into cubes. Fry the onions on a low heat for approximatly 10 minutes. 

Stir in the mustard and vinegar with the broth until combined. 

Chop the dill finely and cube the pickled gherkins. Peel the eggs and slice into cubes. 

Once the potatoes are boiled, peel them and then slice them into bitesize pieces. 

While the potatoes are still warm, place them in a large salad bowl and pour over the still-warm stock/broth mixture. Stir and season with salt and pepper to taste.

Add the gherkins and eggs and leave the rest for approximately 2 hours. You can leave it in the fridge or leave to rest at room temperature. 

Before serving add the mayonnaise and yoghurt to the salad. Lastly add in the dill and mix into the salad.

Lamb Kleftiko With Herb-Pistachio Yogurt

Lamb Kleftiko with Herb-Pistachio Pesto Yogurt

Kleftiko translates to stolen meat, and it’s named after Greek rebels called the klephts, who challenged Ottoman rule of Greece and roamed the country from the 14th to 19th centuries. When they stole sheep, they would slow-cook them in covert pits to avoid being caught. Here, the traditional Easter dish features lamb shanks and potatoes gently braised in a lemony broth flavoured with oregano and mustard. A tangy, herby yogurt sauce brings a freshness and vibrancy to the tender meat and spuds.  Serves 6

Ingredients:
Herb-Pistachio Pesto Yogurt
1 stalk green garlic, white and light green parts only, or 2 garlic cloves
1/4 cup (60 mL) fresh mint leaves
1/4 cup (60 mL) fresh dill fronds, plus more to garnish
1/4 cup (60 mL) flat-leaf parsley leaves
1/4 cup (60 mL) shelled raw pistachios
1/4 cup (60 mL) extra virgin olive oil
1 tub (500 g) full-fat plain Greek yogurt

Lamb
5 medium-size Yukon Gold potatoes, quartered lengthwise
1 large cooking onion, peeled, cut in 6 wedges
1 large tomato, cored, cut in 6 wedges
3 bay leaves
6 lamb shanks, about 6 lbs (2.72 kg) total, at room temperature
1/3 cup (80 mL) extra virgin olive oil
Zest and juice of 1 large lemon
4 large garlic cloves, minced
1 tbsp (15 mL) dried oregano
1 tbsp (15 mL) mustard powder
1 tsp (5 mL) sea salt
1/2 tsp (2 mL) freshly ground pepper
6 sprigs fresh oregano
Directions:
For the pesto yogurt, place garlic, herbs and pistachios in a food processor. Pulse a few times to chop. With motor running, slowly pour in olive oil, stopping and scraping down bowl as necessary, until it becomes a paste. Transfer 1 tbsp (15 mL) to a ramekin to garnish. Mix remaining pesto with yogurt. Transfer to an airtight container. (Cover and refrigerate both up to 2 days.) When ready to serve, transfer yogurt to a serving bowl and garnish with pesto and dill.

For the lamb, preheat oven to 325°F (163°C). Line a 16-inch (40-cm) round, 3-inch (8-cm) deep roasting pan or 3 × 11 × 16-inch (8 × 28 × 40-cm) rectangular roasting pan with parchment paper, overlapping on sides.

Place potatoes, onions, tomatoes and bay leaves in pan. Nestle lamb shanks in between vegetables.

In a medium-size bowl, whisk olive oil, lemon zest and juice, garlic, dried oregano, mustard powder, salt and pepper until creamy. Pour all over lamb and vegetables. Add fresh oregano.

Fold parchment on sides over lamb and cover with another piece of parchment. Tuck top parchment down sides, ensuring it is covered tightly to seal in moisture. Cover pan tightly with foil. Bake in oven until lamb and potatoes are fork-tender, 4 to 4 1/2 hours.

Raise oven temperature to 500°F (260°C) and remove foil and top parchment. Bake until lamb is golden, 7 to 8 minutes.

Serve lamb and vegetables straight from pan accompanied by pesto yogurt.   Serves 6

Bread In 10 Minutes

  

Bread In 10 Minutes

Bread in 10 minutes! No oven! This is the tastiest thing I've ever eaten! Anyone can make it.

Ingredients:
For the Bread:
4 cups (480g) of flour
1 cup (220g) of yogurt
1 cup (200ml) of water
1 packet (10g) of baking powder
1 teaspoon (8g) of salt
1 tablespoon (10ml) of vegetable oil

 
Directions:
Mix Dry Ingredients:
In a large mixing bowl, combine the flour, baking powder, and salt.
Add Wet Ingredients:
Pour in the yogurt, water, and vegetable oil. Mix everything together until a soft dough forms. If the dough is too sticky, add a little more flour until manageable.
Shape the Dough:
Turn the dough onto a floured surface and knead briefly to bring it together. Divide the dough into smaller portions and flatten each portion into a round shape, about ½ inch thick.
Cook the Bread:
Heat a non-stick skillet over medium heat. Place the dough rounds into the skillet. Cook each side for 2-3 minutes, or until golden brown and cooked through.
Brush with Olive Oil:
Before flipping each bread, brush the top with olive oil. This adds flavor and a beautiful golden crust.
Serve and Enjoy:
Serve your warm bread with your favorite dips, spreads, or alongside any meal.

Glazed Zucchini Brunch Cake

                                                        

Glazed Zucchini Brunch Cake

This tender, lemony cake uses unpeeled yellow zucchini, which helps amp up the citrusy hue. To achieve a light and fluffy crumb, liquid is wrung out of the grated zucchini so the loaf can properly rise and bake through evenly. The batter may seem thick at first, but the liquid still left in the squash is enough to keep this cake super moist.  Serves 8 

Ingredients:
Candied Lemon Slices
1 lemon, ends trimmed, sliced into 1/4-inch (5‑mm) thick rounds, seeds poked out
2 cups (500 mL) water
1 3/4 cups (425 mL) sugar
Zucchini Cake
Softened butter for greasing pan
2 1/2 cups (625 mL) all-purpose flour, plus more for 

    dusting
1 1/2 cups (375 mL) coarsely grated yellow zucchini, 

    about 1 medium zucchini
1 1/2 tsp (7 mL) baking powder
1/4 tsp (1 mL) baking soda
1/2 tsp (2 mL) fine sea salt
1 cup (250 mL) sugar
1/2 cup (125 mL) unsalted butter, melted, cooled 

   slightly

2 large eggs
3/4 cup (175 mL) 3.8% plain yogurt
1 tbsp (15 mL) finely grated lemon zest
1/2 tsp (2 mL) vanilla extract
Glaze
1 1/2 cups (375 mL) icing sugar
2 tbsp (30 mL) strained fresh lemon juice, plus more as 

    needed.
Directions:
Candied lemon slices: set a wire rack on a parchment-lined baking sheet. Set aside.

In a large pot, pour a 2-inch (5-cm) depth of water. Bring to a boil, then add lemon slices in an even layer. Reduce heat to medium-low and cook just until rinds are pliable—it’s OK if water doesn’t fully simmer—about 5 minutes. 

Gently remove with tongs to prepared rack. Drain pot, then add 2 cups (500 mL) water and sugar. Raise heat to high and bring to a boil, stirring occasionally to dissolve sugar. 

Return lemon slices in an even layer. Reduce heat to maintain a simmer. Cook, turning lemon slices halfway through, until centres are glossy and translucent, 25 to 30 minutes. 

Gently remove with tongs to rack, shaking off any excess syrup. Cool completely. Store in an airtight container, in even layers sandwiched between parchment, up to 3 days.

For the cake, position rack in centre of oven. Preheat to 350°F (177°C).
Generously butter a 5 x 9-inch (13 x 23-cm) metal loaf pan. Dust bottom and sides with flour, tapping out excess. Set aside.

Transfer zucchini to a clean kitchen towel. Wring out zucchini to extract as much liquid as possible. Transfer to a small bowl, using your fingertips to loosen shreds. Set aside.

In a medium bowl, whisk flour with baking powder, baking soda and salt. In a large bowl, whisk together sugar, butter and eggs until fully blended. Whisk in yogurt, lemon zest and vanilla until fully combined. 

Whisk in flour mixture, just until combined with some streaks remaining—batter will be thick. Using a spatula, fold in zucchini until fully combined and no streaks remain. Transfer to prepared pan, pushing to fill edges. Smooth top.

Bake on middle rack until a wooden skewer inserted into centre comes out clean, 70 to 75 minutes. Transfer to a wire rack and cool 10 minutes. Turn out onto rack and cool completely.

For the glaze, combine icing sugar and lemon juice in a small bowl. (Add extra lemon juice if you prefer a thinner glaze.) Spread evenly over loaf, pushing to edges and letting it drip prettily down sides. Let stand until dry to the touch, about 15 minutes.

Pat lemon slices dry on paper towel, then arrange overtop of loaf. Serve immediately.   Serves 8

Squash Pot Pie With Smoked Turkey & Parmesan Crust

Squash Pot Pie With Smoked Turkey & Parmesan Crust

Smoked turkey gives a smoky undertone to the pie. For a vegetarian option, omit the turkey and replace chicken stock with vegetable stock. Buttercup squash is drier than other varieties and works the best for this dish. If unavailable, try Hubbard. Butternut will work in a pinch but does not have as intense a flavour or such a hearty texture.
Serves 4 to 6
Filling:

1 buttercup squash, peeled and cut in
1 inch (2.5 cm) chunks, about 6 cups (1.5 L)
2 cups (500 mL) Brussels sprouts, trimmed and halved lengthwise
2 tbsp (30 mL) olive oil
Salt and freshly ground pepper
5 oz (150 g) smoked turkey, cut in ¾ inch (2 cm) cubes
3 tbsp (45 mL) butter
1 large leek, white part only, thinly sliced
1 small bulb fennel, diced, about 2 cups (500 mL)
1 tsp (5 mL) fresh thyme

SAUCE
¼ cup (60 mL) butter
¼ cup (60 mL) flour
2¼ cups (560 mL) chicken stock
¼ tsp (1 mL) chili flakes
¼ cup (60 mL) Greek yogurt

PASTRY
½ of a 450 g pkg puff pastry
1 egg, beaten with a pinch of salt
½ cup (125 mL) grated Parmesan

Directions:  Serves 4 to 6

Preheat oven to 400°F (200°C).

For filling, toss squash chunks and Brussels sprouts with olive oil and season with salt and pepper. Scatter squash on a baking sheet, reserving sprouts. Roast for 10 minutes then add Brussels sprouts to sheet. Continue roasting for 15 to 20 more minutes, turning occasionally or until tender-crisp. Reserve vegetables in a large bowl and add smoked turkey.

Heat 3 tbsp (45 mL) butter in sauté pan or large pot on medium heat. Add leeks, fennel and thyme and sauté until soft, 6 minutes. Add to large bowl with roasted vegetables and turkey.

For sauce, melt ¼ cup (60 mL) butter in pan. Stir in flour and cook over medium heat until flour turns a pale gold, about 2 minutes. Remove from heat and slowly stir in stock until smooth. Return to heat and bring to boil. Simmer for 1 minute, or until slightly thickened. Season with salt and pepper and chili flakes. Stir in Greek yogurt. Stir into vegetables in the bowl.

Butter the bottom, sides and edges of a 10 x 8-inch (25 x 20-cm) baking dish. Scrape the filling into the dish, mounding it in the middle.

Roll puff pastry into a 12-inch (30-cm) square. Trim pastry by cutting 1-inch-wide (2.5 cm) lengths from each side. You will have 4 strips. Brush the rim of the dish with beaten egg. Cut the strips to fit the rim of the baking dish and lay on the rim. Brush top of pastry strips with more egg. This will create extra lift when it bakes. Place remaining puff over filling, overlapping the pastry on the edges. Brush with beaten egg and sprinkle with Parmesan. Make 3 small slits in the pastry with a sharp knife.

Bake for 25 minutes or until puff pastry is browned and flaky and filling is bubbling.

Serves 4 to 6

Simple Celery Soup

Simple Celery Soup

This Celery Soup could be the start of a grand meal. It could also be a wholesome homemade supper, simply served with crusty bread. It is really easy to make this vegan. Health benefits: Celery fights inflammation, lowers cholesterol, lowers blood pressure and is super high in antioxidants, just to name a few as well as a favor enhancer.

Ingredients:

2 tablespoons olive oil, or butter
1 onion, diced
4 fat garlic cloves, rough chopped
6 cups celery, sliced thin (about 1 1/4-1 1/2 pounds) 1 extra-large head, 

   save some for garnish.
2 cups potatoes, sliced into 1/2 inch thick rounds ( about 3/4 lb – 1 

   extra-large russet peeled, or use a few yukons, unpeeled.

4 cups veggie or chicken broth ( or 4 cups water + 1 tablespoon 

   "Better than Bouillon" Vegetable Base.)

1 cup water
1 bay leaf (optional, remove before blending)
1 teaspoon salt
1/2 teaspoon pepper
1/8 – 1/4 teaspoon cayenne, start conservatively, add more to taste or 

    leave it out entirely.
Add:1/4 cup fresh dill (small stems ok)
1/2 cup fresh parsley (small stems ok)
Stir in: 1/2 cup (or more) of sour cream, plain yogurt, vegan sour 

   cream, heavy cream or cashew cream.  (see Notes)
Garnish: Crispy celery leaves, nigella seeds, hemp seeds (all optional, 

   but delicious!)

Directions:
Heat the oil in a big pot over medium-high heat and add the onion, stirring occasionally, letting the onions get golden, about 5 minutes.

Add the garlic and stir 1-2 minutes, until fragrant.

Add the celery, potatoes, broth, water, bay leaf, salt, pepper, and cayenne. The liquid should just cover the veggies ( if not, add a little more water). Cover, bring to a rolling boil, turn heat down and simmer gently until potatoes are tender, about 10 minutes.

Turn heat off, remove bay leaf and add the fresh herbs and just wilt them (don’t cook herbs or you lose the vibrant color!)

Using an immersion blender blend until very silky smooth – OR if using a regular blender, let cool before blending in smaller batches. ( If blending warm soup, fill blender no more than halfway full, cover tightly with a lid and kitchen towel, holding it down firmly, when you start the motor (on the lowest setting, working up gradually) to prevent a blender “explosion”).

Blend well, a full minute, until herbs are fully blended, creating a vibrant colored soup. For extra “green” color, add a handful of raw baby spinach if you like, or more fresh parsley.

Place it back in the same pot over low heat. Stir in your choice of sour cream, or any of the other options. Gently heat, careful to not over-simmer, or you may lose the lovely vibrant color.

To make the crispy celery leaves, heat a generous amount of olive oil in a small skillet over medium heat. Wait until the oil is hot. Fry a “tester” celery leaf for 10-20 seconds on each side. Set on a paper towel. If it is crisp, continue on. Adding a few at a time, not overly crowding. If not crisp, fry them a little longer. You want about 3-5 leaves per serving bowl. In the same oil, you could fry the nigella seeds until you just begin to hear popping. Turn heat off. Arrange the crispy celery leaves in a crescent shape. Spoon a little of the nigella seeds along with a little oil in the same shape. Sprinkle with hemp seeds if you like.

NOTES
If using cashew cream, adding a little splash of lemon juice, enlivens the soup. Sour cream and yogurt have a natural tanginess, so you may not need it.

A quick way to make this vegan version ( with cashew cream), is toss the ½ cup of cashews into the simmering pot at the beginning with the celery and potatoes, letting them soften. Then just blend it all up!

Slicing the celery thinly will prevent fibers texture.

If freezing, best to freeze without the sour cream, as it may get granular- then add it later when reheating.

Cashew Chicken Curry

Cashew Chicken Curry

Toasted cashews provide the amazing texture and flavour for this simple, creamy curry sauce. Substitute large peeled shrimp for the chicken—it’s delicious too.
Ingredients:
¾ cup (175 mL) roasted, salted cashews
⅓ cup (80 mL) plain yogurt
¼ cup (60 mL) roughly chopped cilantro
1 tbsp (15 mL) chopped fresh peeled ginger root
1 tbsp (15 mL) mild or hot curry paste
1 tbsp (15 mL) light brown sugar
½ tsp (2 mL) each salt and fresh cracked pepper
1 tbsp (15 mL) canola oil
2 lbs (1 kg) chicken thighs (8 pieces)
½ cup (125 mL) chicken broth
Basmati rice

Directions:
In a food processor, blend cashews until finely chopped. Add yogurt, cilantro, ginger root, curry paste, brown sugar, salt and pepper and process until smooth.

In a large skillet, heat oil over medium-high heat. Brown chicken thighs until very browned, about 4 minutes per side. Scrape all of the sauce over the chicken with chicken broth. Stir until blended, reduce heat to maintain a simmer and cover.

Cook until chicken is cooked through, about 15 minutes. Let sit, covered for 10 minutes. Serve over steamed basmati rice and garnish with chopped roasted cashews and cilantro. Makes 4 servings

Serve with a Riesling wine.

Blueberries, Sheet Cake & Lemon Zabaglione

 

Blueberries, Sheet Cake & Lemon Zabaglione

Wild Ontario blueberries can cause sticker-shock, but their flavour is unbeatable. An ethereally light cake and rich lemony sauce do justice to every dollar spent on those treasures. The sheet cake here is made in a jelly roll pan, but if you don’t have one you can use a 9 x 13-inch (23 x 33-cm) baking pan—add 5 minutes to cooking time if that’s the case. For the yogurt, look for “stirred” on the label.
Ingredients:
Lemon & Olive Oil Sheet Cake
3/4 tsp (4 mL) baking soda
3/4 tsp (4 mL) baking powder
1/2 tsp (2 mL) salt
1/2 cup (125 mL) sugar
Freshly grated zest of 1 large lemon
3/4 cup (175 mL) extra virgin olive oil
3/4 cup (175 mL) stirred yogurt
1 large egg plus 1 egg yolk
1/2 tsp (2 mL) vanilla paste or extract
1 1/2 cups (375 mL) all-purpose flour
1/2 cup (125 mL) medium cornmeal
Lemon Zabaglione Sauce  
6 egg yolks
Finely grated zest of 1 large lemon
2 tbsp (30 mL) lemon juice
2 tbsp (30 mL) limoncello or water
1/3 cup (80 mL) sugar
4 cups (1 L) wild blueberries
Directions:
Preheat oven to 350°F (177°C). Line bottom of a 10 x 15-inch (25 x 28-cm) jelly-roll pan with parchment. Grease sides.

In a medium bowl, whisk together baking soda, baking powder, salt and sugar. Add lemon zest, olive oil, yogurt, egg, egg yolk and vanilla paste. Beat until smooth.

Stir in flour, then cornmeal. Scrape into pan, spread to edges with a spatula and smooth top. Bake until cake is firm to the touch and light golden around edges, 20 minutes. Remove to a rack and let cool. (Cake may be made to this point, covered and kept at room temperature for up to 2 days.)

A couple of hours before you plan to serve dessert, prepare an ice bath in a large bowl. Bring a 2-inch (5-cm) depth of water in a medium saucepan to a gentle boil.

In a separate medium heat-proof bowl, whisk together egg yolks, lemon zest, lemon juice, limoncello (or water) and sugar. Set over boiling water and whisk constantly until doubled in volume and thickened, about 8 minutes. Immediately plunge bottom of bowl into ice bath to stop cooking. Cover and hold at room temperature for up to 2 hours.

Cut cake into eight equal-size rectangles. Arrange on plates and top each with an equal amount of zabaglione sauce and blueberries. 

Serves 8   Serve With a Riesling IceWine

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Kofta Flatbread Pizza

Kofta Flatbread Pizza

Ingredients:
Flatbread toasted with garlic oil
Roasted red pepper yogurt sauce
Diced roasted red peppers
*kofte Turkish meatballs,  Recipe follows
Thinly sliced red onions
Feta cheese crumbles

Shredded fontina cheese
Parsley
Baked and topped with wilted arugula

Olive oil drizzle

Kofta Turkish Meatballs.

A mix of ground pork and ground beef.
Onion
Garlic
One slice of bread
Spices: Oregano, cumin, kosher salt, ground cinnamon, and coriander.
None of the ingredients in these kofta meatballs are complicated. The bread and most of the spices you probably already have on hand.

• 
  
  
  
  Ingredients
  
  US CustomaryMetric
  ▢ 2 tablespoons fresh parsleychopped
  ▢ 1 tablespoon fresh mint minced
  ▢ 6 cloves garlic minced
  ▢ 1 1/2 teaspoons kosher salt
  ▢ 1/2 teaspoon ground black pepper
  ▢ 2 tablespoons ground coriander
  ▢ 2 teaspoons ground cumin
  ▢ 1 1/2 teaspoons ground cinnamon
  ▢ 1 teaspoon ground allspice
  ▢ 1/2 teaspoon cayenne pepper
  ▢ 1/4 teaspoon ground ginger
  ▢ 2 pounds ground beef
  ▢ 1/3 cup grated onion
  
  Instructions
  Preheat the oven to 425 degrees.
  Add all the ingredients except the beef into a bowl and stir well.
  Add in the beef and stir until just combined.
  Form into ¼ cup meatballs (I use an ice cream scoop) onto your cast iron skillet or sheet pan.
  Cook for 15-18 minutes or until cooked through.
  
  
  Ingredients
  
  US CustomaryMetric
  ▢ 2 tablespoons fresh parsleychopped
  ▢ 1 tablespoon fresh mint minced
  ▢ 6 cloves garlic minced
  ▢ 1 1/2 teaspoons kosher salt
  ▢ 1/2 teaspoon ground black pepper
  ▢ 2 tablespoons ground coriander
  ▢ 2 teaspoons ground cumin
  ▢ 1 1/2 teaspoons ground cinnamon
  ▢ 1 teaspoon ground allspice
  ▢ 1/2 teaspoon cayenne pepper
  ▢ 1/4 teaspoon ground ginger
  ▢ 2 pounds ground beef
  ▢ 1/3 cup grated onion
  
  Instructions
  Preheat the oven to 425 degrees.
  Add all the ingredients except the beef into a bowl and stir well.
  Add in the beef and stir until just combined.
  Form into ¼ cup meatballs (I use an ice cream scoop) onto your cast iron skillet or sheet pan.
  Cook for 15-18 minutes or until cooked through.
  
  
  Ingredients
  
  US CustomaryMetric
  ▢ 2 tablespoons fresh parsleychopped
  ▢ 1 tablespoon fresh mint minced
  ▢ 6 cloves garlic minced
  ▢ 1 1/2 teaspoons kosher salt
  ▢ 1/2 teaspoon ground black pepper
  ▢ 2 tablespoons ground coriander
  ▢ 2 teaspoons ground cumin
  ▢ 1 1/2 teaspoons ground cinnamon
  ▢ 1 teaspoon ground allspice
  ▢ 1/2 teaspoon cayenne pepper
  ▢ 1/4 teaspoon ground ginger
  ▢ 2 pounds ground beef
  ▢ 1/3 cup grated onion
  
  Instructions
  Preheat the oven to 425 degrees.
  Add all the ingredients except the beef into a bowl and stir well.
  Add in the beef and stir until just combined.
  Form into ¼ cup meatballs (I use an ice cream scoop) onto your cast iron skillet or sheet pan.
  Cook for 15-18 minutes or until cooked through.

Asparagus Soup

Asparagus Soup

The easiest soup you will ever make and sooo delicious. The measurements are decided by the amount of soup you prefer to make.

Ingredients:

Onion

Garlic

Asparagus

Salt & Pepper

Garnish: Crispy Fried Onions, Yogurt,  Sour Cream, Splash Olive Oil,  

    or Parmesan Cheese.

Directions:

Remove woody portion of asparagus stem: cut into 1" to 2" inch lengths.  Cook asparagus just to el dente, saving the water.  Place the asparagus in a blender and cover with cooking water.  Save remaining water.

Sauté onion: when transparent add sliced or chopped garlic and cook for one minute.  Add to blender with asparagus and enough cooking water which will be the broth of the soup.  Blend the ingredient to make a smooth soup.  If soup is too thick, add enough of the cooking water in small portions to thin the soup.  Season to taste.

Garnish for presentation.

Grilled Kiwi Parfait ~ Coconut-Cashew Granola

Grilled Kiwi Parfait

When it comes to grilling fruit, kiwi is often not considered. This recipe should change that. When grilled, kiwi’s bright green flesh caramelizes and becomes dense with flavour. Paired with thick yogurt and a tropical take on granola, this parfait is parfait for any time. Serving the kiwi warm is optional. You could grill the fruit and assemble the parfaits up to an hour before they are served. Keep them in the fridge until you are ready to serve them.    Serves 6

Ingredients:
3 kiwis, peeled and halved lengthwise
2 tsp (10 mL) vegetable oil
1 tsp (5 mL) lime zest
3 cups (750 mL) thick greek yogurt or skyr
2 cups (500 mL) Coconut-Cashew Granola (recipe below)
2 tbsp (30 mL) honey

Directions:
Preheat grill to medium-high heat.

In a bowl, mix kiwis and oil until evenly coated. Place on grill, cut-side down, until charred and tender, about 2 minutes. Flip and repeat. Remove kiwis from grill and let cool slightly, about 5 minutes.

Cut each kiwi half into ½-inch (1-cm) slices widthwise so that the slices are shaped like half moons.

Mix lime zest with yogurt then divide into 6 jars or glasses. Divide granola on top of yogurt, then arrange kiwi slices on top of granola. Drizzle honey over each parfait and serve.
Serves 6

Coconut-Cashew Granola
There is something extremely satisfying about the crunch of granola. Coconut, cashews and black sesame seeds give a tropical flair to this recipe. Use it in the Grilled Kiwi Parfait or sprinkle it onto your yogurt or fruit salad in the morning. It will keep well on your shelf for a few weeks.

Ingredients:
1 cup (250 mL) large flaked oats
½ cup (125 mL) raw unsalted cashews, roughly chopped
½ cup (125 mL) sweetened desiccated coconut
2 tbsp (30 mL) black sesame seeds
¼ cup (60 mL) coconut oil (at room temperature)
½ tsp (2 mL) cinnamon
½ tsp (2 mL) kosher salt
1 tbsp (15 mL) honey

Directions:
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

In a bowl, mix all the ingredients until well combined. Pour mixture onto prepared baking sheet and bake until golden brown, about 15 minutes. Remove from oven and let cool completely.
Makes 2 cups (500 mL)

Olive Oil Cake

Olive Oil Cake

Ingredients:

For the Cake:
1/2 cup extra virgin olive oil, plus more to coat the pan
1 1/2 cups unbleached, all-purpose flour, plus more to coat the pan
2 teaspoons baking soda
1/2 teaspoon salt
1 cup granulated sugar
Zest of two lemons
2 large eggs
3/4 cup whole milk labneh
For the Glaze:
1 cup confectioners' sugar
2 tablespoons labneh or plain yogurt
1/4 teaspoon orange blossom water

Directions:
Position an oven rack to the center of the oven and heat to 350°F. Use a paper towel or napkin to coat an 8-inch loaf pan with a couple of drops of olive oil. Coat the pan with flour, knocking out any excess.

In a small bowl, whisk the flour, baking powder, and salt.

In a medium bowl, rub the sugar and lemon zest with your fingers to release the beautiful lemon flavor. Whisk in the olive oil, eggs, and labneh.

Fold in the dry ingredients until combined. The batter will be lumpy.

Spread evenly in the prepared loaf pan and bake until deep golden brown, about 50 minutes.

Meanwhile, make the glaze. Whisk the confectioners' sugar and labneh until combined. Add the orange blossom water. Adjust adding more confectioners' sugar or labneh to create a thick, pourable glaze.

Cool the cake in the pan for 15 minutes, then remove the cake to a rack set over a piece of parchment that will catch any glaze drippings. When the cake is completely cooled, spoon the glaze over top. Allow the glaze to harden briefly before serving.

Spinach Lentil Dal

Spinach Lentil Dal Recipe

Spinach Lentil Dal - an Indian lentil recipe with a flavorful spinach sauce that is full of flavor and nutrients and can be made in 30 minutes. Serve with Basmati Rice, and naan bread!

Ingredients:

3 tablespoons ghee (or coconut oil, but ghee will elevate)
1 large onion, diced
4 cloves garlic, rough chopped
2 tablespoons ginger, finely chopped
1 medium jalapeno, finely chopped (or 1 serrano) this is mildly spicy, add more if you like.
1/2 teaspoon fennel seeds
1 teaspoon black mustard seeds
2 teaspoon cumin seeds
2 teaspoons garam masala
1 lb Baby spinach (fresh or frozen)
15–20 fresh mint leaves
1 teaspoon dried fenugreek leaves
2 tablespoons water (if using fresh spinach)
3/4 cup water
1/2 cup plain yogurt (or vegan yogurt)
3 – 4 cups cooked black lentils (or aka caviar lentils, beluga lentils or French green lentils)
1 teaspoon salt, more to taste!

Directions
If cooking black lentils and basmati rice, start them first (see notes)

Make the Spinach Sauce:Sautee the onion in ghee, in a large pan, over medium heat for 3-4 minutes, then add garlic, ginger and chilies. Saute until fragrant and golden. Add the fennel seeds, mustard seeds, cumin seeds and garam masala and stir two minutes. Lower heat to low. Add the fresh spinach, mint, fenugreek and water. Cover pan, 2-3 minutes, letting spinach wilt. Give a few stirs. Don’t overcook!

Blend Spinach Sauce: Place the wilted spinach mixture in a blender and add the 3/4 cups water. Pulse and few times (hold lid down tight). If you want a smooth sauce, blend until smooth. I left a little texture here. Pour it back into the pan, set on low heat. Don’t overheat or you will lose the pretty color.

Combine: Stir in the yogurt, lentils and salt. Taste. Adjust salt to your liking, adding more if necessary! You want this slightly more salty because you are serving over rice which will mellow it out a lot. For more heat add a pinch of cayenne or chili flakes. To “up” the flavor even more, add a bit more garam masala spice to taste. If you want a little acidity a tiny squeeze of lemon is nice.

Serve with the basmati rice and naan bread!
Emerald Dal will keep up to 4 days in the fridge.

Notes
Cook black lentils according to package or try the pasta cooking method: simply boil 1 1/4 cups dry lentils in 6 cups of salted water until just tender, strain. The size of lentil will determine cooking time. Little black lentils take 20-30 minutes. Feel free to sub other whole lentils for the black lentils.

SPINACH: If using fresh spinach, be sure to use baby spinach, as mature spinach and their stems can be bitter.

Yes, you can sub coconut oil or butter for the ghee– but in my opinion, the ghee really elevates and adds so much flavor.

Feel free to bump up the spices and heat (add more chilies and spices). 

Fresh Herb Falafel With Bread

Fresh Herb Falafel With Bread

Ingredients:  

For the Falafel

1/2 cup dry (uncooked) chickpeas
1/2 cup dry peeled fava beans (be sure they're the pale, peel dry favas, not the dark unpeeled favas which won't work)
1 teaspoon kosher salt
1/4 cup mint leaves
3/4 cup flat leaf parsley leaves
1/2 cup cilantro leaves
1 small jalepeno, ribs and seeds removed and coarsely chopped or 1/2 teaspoon cayenne pepper
1 clove garlic, minced
1/2 cup coarsely chopped yellow onion (1 small onion)
1/2 tablespoon sesame seeds
1 teaspoon baking soda
Safflower or canola oil, for frying (about 3 cups)

For the Tahini Sauce:
3/4 cup yogurt or laban
1/3 cup tahini (stir before measuring)
1 teaspoon kosher salt
1 clove garlic, green sprout removed and minced
Juice of 1 lemon

Directions:
In a medium bowl, cover the chickpeas and fava beans with cool water by several inches. Soak them overnight and up to 24 hours.

Drain the chickpeas and fava beans. In the food processor, process them with a teaspoon of salt until they are ground to a coarse crumb. Add the mint, parsley, cilantro, jalepneo, garlic, onion, and sesame seeds and pulse until everything is finely ground and the mixture is a fine, web crumb—but not pureed. Transfer the mixture to a bowl, stir in the baking soda, and chill for at least 30 minutes and up to one day.

To make the tahini sauce, process the yogurt, tahini, salt, and garlic until combined. Pour in the lemon juice and pulse to combine. Taste and adjust the seasonings so that the sauce has a nutty flavor of tahini with a bit of the tang of the yogurt.

Heat the oil in a 2-quart saucepan or sauté pan until a pinch of herb dropped in floats and bubbles dramatically. Using an ice cream scoop or a large spoon, pack the falafel mixture tightly in to the scoop to form 2-inch ovals, and fry a few at a time until they are golden brown, flipping them over with tongs as soon as they are browned on one side. Remove the falafel from the oil with the tongs to a paper towel-lined plate, and fry the remaining falafel in the same way.

Serve the falafel hot with the tahini sauce on the side or drizzled over top.

Summer Taco Salad

Summer Taco Salad

This taco salad is fresh, tangy, flavorful, and hearty enough to be a meal. The dressing gets its creamy consistency from Greek yogurt, jazzed up with lime juice and chipotles in adobo.

Ingredients:

Which beans to use? We like creamy and firm beans like Bayo or Flor de Junio. 

 
The details

Serves: 6-8
Time: 40 minutes (plus bean cooking)
Cookware: rimmed baking sheet, grill, small bowl, large bowl
 
What you’ll need
Chipotle-yogurt dressing
2 garlic cloves, finely minced 
Juice of 1 large lime
¾ cup Greek yogurt
½ to 1 chipotle with a little adobo sauce, finely chopped (if you don’t want that much heat, skip the chipotle and use 1-2 tsp sauce)
¾ tsp honey
½ tsp coarse salt, plus more to taste
The rest
8 corn tortillas, cut into thirds and then ½ inch strips
Olive oil
Coarse salt and freshly ground pepper
3 ears of corn, shucked and silk removed
1 head romaine lettuce, roughly chopped into 1-inch pieces
1 bunch lacinato kale, stems removed and roughly chopped in 1-inch pieces
1-½ cups of strained beans from a batch of beans (cooked according to our guide)
1 avocado, cubed
6 radishes, thinly sliced
⅓ cup grated cotija cheese, plus more for serving
Toasted pepitas, for serving
Lime wedges, for serving

 

Directions:

Prepare the dressing: In a small bowl, combine garlic and lime juice; set aside for 5 minutes to let the garlic flavor mellow. Stir in remaining ingredients and season with salt to taste.

Make the tortilla strips: Preheat the oven to 350 degrees. Place tortilla strips on a rimmed baking sheet; toss with a little olive oil and season with salt. Spread in a single layer and bake until golden and crisp, stirring halfway through, 8-10 minutes. Let cool.

Grill the corn: Heat the grill over medium-high. Brush ears of corn with olive oil and season with salt and pepper. Grill, turning occasionally, until kernels are tender and charred in spots, 10-12 minutes. (Alternatively, you can broil the ears of corn, turning occasionally until tender and charred.) Once cooled enough to handle, cut the kernels from the cobs. 

Assemble the salad: In a large bowl, toss lettuce and kale with half the dressing. Add corn kernels, beans, avocado, radishes, and cotija cheese. Toss gently to combine. Add more dressing to taste and season with salt. To serve, garnish with tortilla strips, roasted pepitas, and lime wedges, and top with more cotija cheese.

Chicken Tiki Masala ~ Instant Pot

Chicken Tiki Masala

Six Servings.

Ingredients:

Marinate the chicken:

1 ½ pounds Boneless Skinless Chicken Thighs (breast or thighs), cut into large pieces

½ cups Full-Fat Greek Yogurt

4 cloves Garlic minced

2 teaspoons Minced Ginger minced

½ teaspoon Turmeric

¼ teaspoon Cayenne Pepper

½ teaspoon Smoked Paprika for color and a slightly smokey taste

1 teaspoon Kosher Salt

1 teaspoon Garam Masala

1/2 teaspoon Ground Cumin

1 teaspoon Liquid Smoke (omit if unavailable)

For the Sauce:

1 Onion chopped

1 14-ounce Canned Tomatoes

1 carrot chopped

5 cloves Garlic minced

2 teaspoon Minced Ginger minced

1 teaspoon Turmeric

½ teaspoon Cayenne Pepper

1 teaspoon Smoked Paprika

1-2 teaspoon Kosher Salt

2 teaspoons Garam Masala

1 teaspoon Ground Cumin

To Finish:

4 ounce Half and Half (use full-fat coconut milk if dairy free)

1 teaspoon Garam Masala

¼-1/2 cup Cilantro chopped

Directions:

Marinate the boneless, skinless chicken thighs with full-fat Greek Yogurt (or full-fat coconut milk if you are dairy-free), minced garlic, minced ginger, turmeric, cayenne pepper (Indian chili powder), smoked paprika, salt, garam masala, and liquid smoke if using. If you do not have yogurt, you can also use full-fat cream.Make sure to beat and blend the plain yogurt well so it doesn't separate later. This will create a thick paste to coat the chicken thighs in. Let it rest for 1-2 hours if possible.

Place sauce ingredients into the Instant Pot. Place the chicken with the yogurt on top of the sauce.

Cook at High Pressure for 10 minutes and release pressure quickly.

Remove chicken and either set aside, broil, or put in your air fryer to brown, as you choose.

Meanwhile using an immersion blender, purée the sauce well.

Add 1/2 cup of half and half, cream, or coconut milk and stir well.

Remove half the sauce and freeze for later.
Put chicken back into the remaining sauce, mix in the garam masala, garnish with cilantro and serve.

Tips And Tricks For Making Chicken Tikka Masala
The spices for marinating and for the sauce are almost the same. The marinade takes half the spice the sauce does.

To be efficient, put the sauce ingredients in the Instant Pot, and the raw chicken in a bowl. As you add turmeric to the marinade, add twice that amount of turmeric to the onion and tomato sauce as well.
Please note that a few readers who used 8 quart Instant Pots had the BURN message with a single batch of this, but not a double batch. The same readers were able to make this without the BURN message.

If you have an 8 quart, either double this recipe or use 1/2 to 1/4 cup of water to add to the chicken and vegetables.

You can make this recipe with skinless chicken breasts if you prefer.

You'll see jars of this sauce with the Indian cuisine in the grocery store. Skip those and make this sauce instead. It's worth the extra effort.

If you don't like your food spicy, reduce or omit the cayenne pepper to reduce the heat.

My recipe for Homemade Garam masala is made with cumin, coriander, cinnamon, cardamom, and a host of other delicious things. You should try making it instead of using store-bought.

There's no reason you can't use leftover tikka masala sauce with leftover grilled chicken. Just throw it in a skillet with a tiny bit of oil and saute to reheat and enjoy chicken tikka masala a second time.