Salmon orzo

Salmon

1 tbsp olive oil
4 170 g salmon fillets
½ tsp salt
¼ tsp black pepper
½ tsp garlic powder
½ tsp paprika
1 tsp dried oregano

Orzo

350 g cremini mushrooms, thinly sliced
1 tsp salt
2 tbsp extra-virgin olive oil
1 tbsp butter
1 shallot, finely diced
3 garlic cloves, minced
1¼ cups orzo
¼ tsp black pepper
½ tsp paprika
3 cups chicken stock
½ cup heavy cream
2 cups fresh spinach, packed
4 tbsp grated Parmesan or Grana Padano cheese, plus more for serving

To make the salmon, cover the fillets with the salt, pepper, garlic powder, paprika and oregano.

Place a large pan over medium-high heat and add the olive oil. Once the oil begins to sizzle, add the salmon (skin-side down, if the skin is on) and cook for 4 minutes. Flip the fillets and cook for about 4 more minutes, then remove from the pan and set aside.

To make the orzo, reduce the heat to medium and carefully wipe away any oil from the pan. Add the mushrooms, spreading them out in a single layer across the bottom of the pan (you may need to work in batches to avoid crowding the mushrooms). Cook, stirring once, until the mushrooms are deeply browned, about 5 to 6 minutes. Season with ¼ teaspoon of salt, then remove the mushrooms from the pan and set aside.

To the same pan, add the olive oil and butter. Once the butter has melted, add the shallot and cook until softened, about 3 to 4 minutes. Add the garlic and cook for 20 more seconds.

Add the orzo and allow it to toast for 1 minute, stirring frequently. Add the remaining salt, pepper and paprika, then return the cooked mushrooms to the pan and pour in the chicken stock. Cook, uncovered, until the sauce is thick and bubbling, about 10 minutes.

Add the heavy cream and spinach, and cook until the spinach begins to wilt, about 1 minute. Remove from heat and stir in the cheese.

Serve the salmon over the creamy orzo and top with extra cheese, as desired.

Vegetarian Chili

1 tablespoon sunflower oil
1 medium yellow onion, diced
1 cup shredded carrots
1-2 jalapeño peppers, stemmed, seeded, and minced
3 garlic cloves, minced
1/2 cup bulgur, rinsed
2 tablespoons chili powder
1 tablespoon ground cumin
2 cups diced fresh tomatoes (about 2 medium or 6 plum tomatoes)
1 1/2 cups tomato sauce
1 (15-ounce) can kidney beans, drained and rinsed
1 1/2 (15-ounce) cans black beans, drained and rinsed
1 1/2 teaspoons kosher salt, or to taste
Chopped fresh cilantro

Steps

Heat the oil in a Dutch oven or large heavy pot over medium-high heat. Add the onion, carrots, and jalapeño and sauté, stirring often, until the onion is soft and translucent, about 5 minutes. Add the garlic and sauté for 1 minute. Add the bulgur, chili powder, and cumin and stir until well combined.
Stir in the tomatoes, tomato sauce, and beans. Bring to a boil, then reduce the heat, cover, and simmer, stirring occasionally, until the beans are tender, about 1 hour. Season with salt to taste. Serve with a sprinkling of cilantro, if desired.

Brazilian Fish Stew

chef john

1 tablespoon olive oil
1 yellow onion, thinly sliced
1 teaspoon salt, plus more to taste
2 tablespoons tomato paste
4 cloves minced garlic
2 teaspoons paprika
1 teaspoon ground cumin
cayenne pepper to taste
1 can (14-oz) coconut milk (not low fat!)
1 teaspoon soy sauce
1 1/2 cup sliced assorted sweet and/or hot peppers
1/4 cup chopped green onion
1 1/2 pounds sea bass, or other firm white fish, cut into chunks
1/4 cup chopped cilantro leaves
2 tablespoons freshly squeezed lime juice
serve with rice

Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes. Step 2

Heat olive oil in a skillet over medium heat. Add onions and 1 teaspoon salt. Cook and stir just until onions start to get soft, 3 or 4 minutes. Add tomato paste, garlic, paprika, cumin, and cayenne pepper. Continue cooking about 3 minutes. Pour in coconut milk and add soy sauce. When mixture starts to bubble, let it simmer about 5 minutes. Step 3

Increase heat to medium-high. Stir in bell peppers, jalapeno peppers, and green onions. Let mixture come back to a simmer. Transfer fish to skillet; stir. Cover and cook over medium-high heat until fish starts to flake, about 5 minutes. Remove from heat. Add salt, cilantro, and lime juice; stir carefully to avoid breaking up the fish. Serve with rice.

Salmon from Tori

Marinade

2 to 3 tbsp miso paste
6 tbsp maple syrup
1 tbsp rice wine vinegar
1 tsp garlic powder
1 tsp onion powder

Marinade for a couple of hours. Can do in skewers at 425 for 8 mins.

Vegan Pad Thai

https://healthygirlkitchen.com/recipes/authentic-vegan-pad-thai/

Ingredients:

16 oz pad thai rice noodles I used brown rice noodles
2 cups mung bean sprouts

Pad thai sauce:

1 cup coconut aminos
1/4 cup soy sauce
2 tsp chili garlic sauce or sriracha
2 tsp minced garlic
2 tsp minced ginger
1 tbsp toasted sesame oil sub sesame paste if you're oil-free
1 tbsp peanut butter
2 tbsp rice vinegar
1 tbsp maple syrup

Garnishes:

Cilantro fresh
Chopped cashews or peanuts
Scallions
Fresh lime juice to squeeze on top

More Marinated Tofu

1 block (12 to 15 ounces) extra-firm tofu must be extra firm
3 tablespoons low sodium soy sauce
1 tablespoon rice wine vinegar
1 tablespoon pure maple syrup
2 teaspoons extra virgin olive oil
1 teaspoon garlic powder
½ teaspoon ground ginger
1/2 teaspoon Sriracha or hot sauce of choice
1 tablespoon corn starch or arrowroot starch

German Potato Salad

750g new potatoes, washed and boiled with skins on until tender
1⁄2 white onion, peeled and finely chopped
1 tsp French mustard
4 tbsp extra virgin olive oil
1 tbsp white wine vinegar
1⁄2 cup chicken stock
1⁄2 tsp sea salt

Skordalia

Skordalia (Greek Garlic Potato Dip)

Shanghai Noodles

1/3 cup dark soy sauce
1/4 cup oyster or hoisin sauce
2 tablespoons sugar
1 1/2 tablespoons fresh minced ginger
1 lb pork tenderloin
2 tablespoons high heat cooking oil
4 cloves garlic ,sliced thinly
6 green onions, cut into 1-inch and then julienned lengthwise green and white separate
1/2 head Napa cabbage, thinly sliced white and green parts separate
1 1/2 tablespoons cornstarch dissolved in 1 cup chicken stock
1 1/2 tablespoons sesame oil
Ground white pepper to taste

To make the marinade, combine the soy sauce, oyster sauce, sugar and ginger and stir until the sugar is dissolved. Place the pork in the marinade and let sit for 10 minutes. Drain and reserve the marinade for later.

Heat the oil in a wok or heavy skillet on high heat and fry the pork for one minute or until done. Remove the pork and set aside. Next fry the white parts of the cabbage and green onions along with the garlic for 30 seconds or until tender. Return the pork to the pan along with the reserved marinade, the sesame oil, chicken/cornstarch mixture and the green parts of the cabbage and green onions. Cook for 30 seconds. Add the noodles and stir until combined. Add white pepper to taste. Serve immediately.

Chicken Brine

16 cups cold water = 1 gallon
1 cup salt
3 lemons quartered
1/2 cup maple syrup
4 dried bay leaves
6 cloves garlic
splash of soya sauce
3 sprigs fresh rosemary
3 sprigs fresh thyme
3 sprigs fresh parsley

Lentil Bacon Stew

1 tbsp olive oil
150g smoked streaky bacon, chopped
1 large red onion, sliced thinly
200g dried green lentils, rinsed
150ml red wine
300ml chicken or vegetable stock, hot
400ml passata
400g tin chickpeas, drained and rinsed
2 tsp dried rosemary
2 tsp dried thyme

Heat the olive oil in a large high-sided frying pan over a medium heat and fry the bacon until starting to crisp. Remove with a slotted spoon to a bowl. Add the onion to the pan, reduce the heat to low, then soften for 6 minutes.

Stir through the dried green lentils, then pour over the red wine. Bubble for a couple of minutes until reduced, then pour over the hot stock. Bring to the boil, then reduce the heat and simmer gently for 15 minutes. Add the passata and stir in the chickpeas, dried rosemary and thyme, and crisp fried bacon.

Simmer for 5 minutes more until the stock has been absorbed and the lentils are just tender. Season well with a little salt and plenty of freshly ground pepper. Serve spooned into bowls with griddled toasts or garlic bread for dipping.

Quick Cabbage Salad

3 cups chopped green cabbage
2 cups chopped purple cabbage
1 cup diced cuke
1/2 cup sliced green onion
1 cup diced bell pepper
1 cup shredded carrots
1/2 cup chopped cilantro
1 cup air dried tofu
1/2 cup chopped roasted cashews
3 tbsp spy sauce
1/2 cup peanut butter
1 tsp sriracha
2 tbsp rice vinegar
1 tbsp lime juice
1 tbsp sesame oil
1 tbsp maple syrup
1 tsp ginger
1 tsp garlic

Hamburgers

chef john

1 large egg, beaten
1 tablespoon ketchup
2 teaspoons Worcestershire sauce
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon brown sugar
½ teaspoon onion powder
¼ teaspoon garlic powder
¼ cup plain bread crumbs
⅔ cup chopped cooked bacon
1 pound ground chuck beef (85% lean)
pinch dried thyme cayenne pepper to taste

Whisk egg, ketchup, Worcestershire sauce, salt, brown sugar, onion powder, garlic powder, thyme, and cayenne pepper together in a bowl. Add breadcrumbs and chopped cooked bacon. Crumble in the ground beef. Mix with your fingers until bacon and breadcrumbs are distributed evenly.

Form mixture into 4 burgers with your wet hands. Cover with plastic wrap and refrigerate until chilled thoroughly, about 3 hours.

Clean bbq grate!!!

Tzatziki

Make about 3 cups of Tzatziki

2 cups Greek yogurt
1 large cucumber, peeled, grated, tossed with 1/2 teaspoon of salt
4 cloves garlic, very finely minced
juice of half a lemon or vinegar to taste
3 tbsp chopped fresh dill and/or mint
salt, pepper, cayenne to taste

Beef and Barley Stew

1 tablespoon vegetable oil
2 pounds beef shank (2 thick slices) seasoned with salt and black pepper
1 large onion, diced
4 cloves garlic, chopped fine
2 tablespoons tomato paste
4 cups chicken broth, plus more if needed
2/3 cup diced celery
2/3 cup diced carrots
1 bay leaf
1/4 teaspoon dried rosemary
1/2 cup pearl or naked barley
salt to taste (if it tastes bland, you need more salt)
freshly grated horseradish root

Cook beef shank until tender, then remove, and cook the barley in the stewing liquid until tender. Heat beef in cooked barley. That's it.

Bok Choy & Asparagus

Sauce:

1 teaspoon water, or as needed
1 teaspoon cornstarch, or more as needed
½ cup low-sodium beef broth
½ cup low-sodium soy sauce
2 teaspoons rice vinegar
2 teaspoons wine vinegar
2 teaspoons red pepper flakes
1 teaspoon white sugar
1 clove garlic, minced
¼ teaspoon ground ginger

Stir-fry:

2 tablespoons vegetable oil, or as needed
½ pound asparagus, cut into 1-inch pieces
½ onion, chopped, or more to taste
2 cloves garlic, minced
4 heads baby bok choy
1 zucchini, chopped
4 teaspoons toasted sesame seeds

Combine water and cornstarch together in a saucepan to desired thickness. Add beef broth, soy sauce, rice vinegar, wine vinegar, red pepper flakes, sugar, garlic, and ginger. Bring to a boil, reduce heat, and let sauce simmer until thickened while you cook the vegetables, about 5 minutes.

Heat oil in a wok or large frying pan. Add asparagus, onion, and garlic; cook until slightly tender, about 5 minutes. Add boy choy and zucchini; cook until still slightly crispy, about 5 minutes more. Stir sauce into the vegetables and top with sesame seeds.

Dijon Asparagus

1 tsp Dijon Mustard
1 1/2 tbsp red wine vinegar
1 tbsp extra virgin olive oil
2 tsp fresh chopped parsley
kosher salt and pepper to taste
1 pound thin asparagus, tough ends trimmed off

Sweet Mustard Chicken

recipes

8-10 chicken thighs
1/2 cup Dijon mustard
1/4 cup packed brown sugar
1/4 cup red wine vinegar
1 tsp mustard powder
1 tsp freshly ground black pepper
1 tsp salt
1/2 tsp ground dry chipotle
cayenne to taste
1 onion sliced into rings
4 cloves minced garlic
vegetable oil for the pan and top of chicken

Boneless Chicken Thighs

Chicken

1 1/2 pounds (700g) boneless skinless chicken thighs, (around 6-8 fillets)
1 teaspoon each onion powder and garlic powder
1/2 teaspoon each of dried thyme and rosemary, (optional)
1/2 teaspoon salt
1/4 teaspoon cracked black pepper
a pinch of cayenne pepper, or to taste
1 tablespoon olive oil, for cooking

Sauce:

2 tablespoons butter
4 cloves garlic, minced (or 1 tablespoon minced garlic)
1/4 cup dry white wine, (optional)
1/2 cup chicken broth (or chicken stock)

Pat chicken thighs dry with paper towel and trim off excess fat. Combine the onion powder, garlic powder, dried herbs, salt and pepper/s. Coat the chicken evenly with the combined seasoning. Heat oil a large pan or skillet over medium heat and sear chicken for 5 minutes until golden and crispy. Flip and cook for a further 2 minutes. Move chicken to the sides of the pan and add butter to the middle. Let melt, then add the garlic into the butter. Sauté until fragrant, about 30 seconds.

Increase heat to medium-high. Add the wine and chicken broth (or stock). Scrape up any browned bits from the bottom of the pan with the end of a wooden spoon. Stir chicken around; let liquid simmer until reduced to half, about 2 minutes. When chicken is cooked through, remove from heat. Taste test and season with extra salt and pepper, if needed. Serve immediately with fresh, chopped parsley or herbs of your choice, if desired.

Spicy Pork & Veg Tofu

https://foodwishes.blogspot.com/2018/08/spicy-pork-vegetable-tofu-probably-not.html

1 1/4 pounds ground pork
1 pound firm tofu, cubed (my package was 14 ounces)
handful of sliced green onions
minced hot chili peppers, as much as you like
3 small zucchini, cubed, toss with 1 tablespoon kosher salt (rinse after 15 minutes)
freshly chopped cilantro to finish
sliced green onions for the top

For the sauce:

3 tablespoons Korean chili paste aka Gochujang, or other chili paste product to taste (click here to read a little more about Gochujang)
1/3 cup rice vinegar
1/4 cup hoisin sauce
2 tablespoons soy sauce
1 tablespoon ketchup
1 tablespoon sesame oil
4 cloves minced garlic
1 tablespoon finely grated ginger

Yaki Udon

https://lltk.us/the-easiest-noodle-dish-ever-yaki-udon/

Yaki Udon Noodle Sauce:

2 tablespoons dark soy sauce -29g
2 tablespoons oyster sauce - 28g
1 tablespoon mirin - 14g
2 tablespoons shirodashi- -24g
1 tablespoon rice wine vinegar -12g
2 tablesopons sugar - 35g (we used palm sugar)

Stir fry process:

1 lb udon noodles
1 cup sliced baby trumpet mushrooms - 99g
1/2 sweet onion, sliced into 3/4 in thick juliliened segments
1 cup rough chopped napa cabbage
3 green onions, cut into 1 inch segments
1/2 lb ground pork - 330g
salt to taste
white pepper to taste
pinch of MSG
3 cloves garlic, finely chopped
3 tablespoons (42g) duck fat
chili oil for topping optional
bonito flakes for topping
toasted sesame seeds for topping
thin cut green onion on a bias for topping

Fry pork and set aside
Add 3 tbsp oil and fry onions & mushrooms until browning
Add green onions and cabbage and stir fry 1-2 mins
Add pork & noodles & pinch salt and stir 2 mins
Add sauce and stir fry 1 min
Remove heat, add garlic, toss & serve

Thai Red Curry

1 tablespoon vegetable oil
1 small bunch scallions, thinly sliced, light and dark green parts divided
3 cloves garlic, chopped
1 jalapeño pepper, seeded and diced (see note)
1 (14-oz) can coconut milk (unsweetened)
2 tablespoons Thai red curry paste
2 tablespoons fish sauce
2-1/2 tablespoons packed dark brown sugar
1-1/2 pounds chicken tenderloins, cut into 1-inch cubes
1 tablespoon lime juice, from 1 lime
1/4 cup chopped fresh cilantro

Heat the oil over medium-low heat in a large nonstick pan. Add the light scallions, garlic, and jalapeño. (The dark green scallions are used as a garnish at the end, as they are mild in flavor and pretty, too.) Cook, stirring frequently, until softened, 3 to 4 minutes. Do not brown. Add the coconut milk, red curry paste, fish sauce, and brown sugar. Bring to a gentle boil and simmer until thickened, a few minutes.

Add the chicken pieces. Simmer, stirring occasionally to promote even cooking, until the chicken is cooked through, 5 to 6 minutes. Stir in the lime juice, dark scallion greens, and cilantro. Taste and adjust seasoning with more lime, if necessary.

Pickled Onion

1 red onion, finely chopped
½ cup red wine vinegar
3 tablespoons distilled white vinegar
1 ½ tablespoons salt
2 teaspoons white sugar

Bring the onion, red wine vinegar, white vinegar, salt, and sugar to a boil in a saucepan over medium-high heat. Remove from heat and allow mixture to steep until the onion is tender, about 20 minutes. Cool completely before serving.

Feta Salad

3 large heirloom tomatoes (2 1/4 pounds), each cut into 1-inch wedges
1 small red onion, halved and thinly sliced
1/4 cup extra-virgin olive oil
1/2 tablespoon finely grated lime zest plus 3 tablespoons fresh lime juice
1 small garlic clove, minced
4 ounces feta cheese, crumbled
1/2 cup lightly packed mint leaves

Raita

1 cup plain yogurt
1 cup sour cream
3 cucumbers, seeded and chopped
1 tomato, seeded and chopped
1 teaspoon ground cumin
½ teaspoon paprika
4 cloves crushed garlic
salt and pepper to taste

Basmati Rice

The correct rice to water ratio is 1 : 1.5.

Place water and rice in saucepan
Bring to simmer on medium high without the lid
When entire surface is bubbly and foamy, place lid on, turn down to medium low and cook 12 minutes
Remove from stove and rest 10 minutes
Fluff and serve

Butter & Bacon Scallops

4 slices bacon, diced
1 pound scallops
Kosher salt and freshly ground black pepper, to taste
1/2 cup unsalted butter
3 cloves garlic, minced
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon crushed red pepper flakes, optional
2 tablespoons chopped fresh parsley leaves

Chicken Tagine

2 tablespoons corn or canola oil
2 tablespoons butter
1 large onion, peeled and thinly sliced
2 cloves garlic, minced
Salt
Pinch nutmeg
½ teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon ground black pepper
Pinch cayenne
1 ½ to 2 cups chopped tomatoes (canned are fine; drain excess liquid)
4 cups chickpeas (canned are fine; drain and rinse first)
½ cup raisins or chopped pitted dates
½ vanilla bean
8 chicken thighs, or 4 leg-thigh pieces, cut in two
Chopped cilantro or parsley leaves

Put oil and butter in a large skillet or casserole, which can be covered later, and turn heat to medium high. When butter melts, add onion, and cook, stirring occasionally, until it softens, 5 to 10 minutes. Add garlic, a large pinch of salt and spices. Cook, stirring, for about 30 seconds. Add tomatoes, chickpeas, raisins and vanilla, and bring to a boil. (If mixture is very dry, add about 1/2 cup water.) Taste, and add salt as necessary.

Sprinkle chicken pieces with salt, and nestle them into sauce. Cover, and 5 minutes later adjust heat so mixture simmers steadily. Cook until chicken is very tender, 45 minutes to an hour. Taste, and adjust seasoning. Then garnish, and serve with couscous.

Shanghai Noodles

1/3 cup dark soy sauce
1/4 cup oyster and/or hoisin sauce
2 tablespoons sugar
1 1/2 tablespoons fresh ginger ,finely minced
1 lb pork tenderloin, sliced thinly
1 lb thick round Chinese egg noodles (can substitute Japanese udon noodles) ,cooked according to package instructions (fresh noodles are even better, in which case cut the sauce in half because the fresh noodles weigh more)
2 tablespoons high heat cooking oil
4 cloves garlic, sliced thinly
6 green onions, cut into 1-inch pieces and then julienned lengthwise, keep green and white parts separate
1/2 head Napa cabbage ,thinly sliced, white and pale green parts kept separate
1 1/2 tablespoons cornstarch dissolved in 1 cup chicken stock
1 1/2 tablespoons sesame oil
Ground white pepper to taste

Lamb Tandoori

Marinade Ingredients for 2 to 3 pounds of lamb

2 to 3 pounds lamb sirloin, cut into about 1 1/2 to 2-inch chunks
1 cup plain yogurt
2 teaspoons kosher salt, plus more pre-grilling
1 big juicy lemon, juiced
1/4 cup grated or very finely minced onion
2 cloves crushed garlic
1 tablespoon grated ginger
2 generous teaspoons garam masala (click here to make your own)
1/2 teaspoon cayenne pepper
1 teaspoon cumin powder
1/2 teaspoon turmeric powder
2 teaspoon paprika
1 tablespoon vegetable oil
chopped cilantro
fresh lemon
grilled onions

Roast Cauliflower

1 head of cauliflower
2 Tbsp ghee or avocado oil
1/2 tsp sea salt
Freshly ground black pepper

Preheat oven to 425 degrees Fahrenheit and line a large baking tray with parchment paper.

Wash and chop cauliflower into evenly sized florets. Add to baking tray and drizzle with ghee or avocado oil.

Sprinkle with sea salt and freshly ground black pepper to taste. Roast for 20 minutes.

Remove cauliflower from oven and give a good stir. Roast for five to seven minutes more, or until evenly charred to your liking.

Remove from oven and stir. Garnish with chopped parsley, if desired.

1 large cauliflower (or several small ones), ~2 lbs
Curry powder
Olive oil
Kosher or sea salt

Preheat oven to 500 degrees. Break cauliflower into medium-small florets and place into large bowl or baking pan. Be sure the pieces are as evenly sized as possible, or they will cook unevenly. The smaller you make the pieces, the quicker they will cook and the more caramelized they will become, which I consider a good thing.

Drizzle cauliflower pieces generously with olive oil and season well with salt and curry powder. Distribute evenly in a single layer at the bottom of a baking pan. If necessary, use a second baking pan to be sure the pieces aren’t too crowded.

Cover the pans with foil and place into the oven. Roast, covered for 10-15 minutes. The cauliflower should be slightly soft and start looking translucent. If not replace foil and cook another 5 minutes.

When the cauliflower has finished steaming, remove the foil and toss with tongs. Continue to roast, stirring every 8-10 minutes until the tips of the cauliflower begin to brown and become crisp as pictured. Approximately 30-35 minutes.

Adjust salt to taste (you will probably need another sprinkle) and serve.

Mujadara

4 medium cloves garlic, smashed and peeled
2 bay leaves
1 tablespoon ground cumin
1 ¾ teaspoons fine sea salt, divided
Freshly ground black pepper
5 cups water
1 cup brown* basmati rice (regular, not quick-cooking), rinsed and drained
1 cup regular brown or green lentils**, picked over for debris, rinsed and drained
⅓ cup extra-virgin olive oil
2 medium-to-large yellow onions, halved and thinly sliced
½ cup thinly sliced green onions (from 1 bunch), divided
½ cup chopped fresh cilantro or flat-leaf parsley, divided
Plain whole-milk or Greek yogurt, for serving
Spicy sauce, for serving (optional): shatta or zhoug or store-bought chili-garlic sauce or even sriracha

In a large Dutch oven or soup pot, combine the garlic, bay leaves, cumin, 1 ½ teaspoons of the salt and about 20 twists of freshly ground black pepper. Add the water and bring the mixture to a boil over medium-high heat. Once boiling, stir in the rice and reduce the heat to medium. Cover and cook, stirring occasionally and adjusting the heat as necessary to maintain a controlled simmer, for 10 minutes.

Stir in the lentils and let the mixture return to a simmer. Cover again, reduce the heat to medium-low, and cook until the liquid is absorbed and the rice and lentils are tender, about 20 to 23 minutes.

Meanwhile, warm the olive oil in a large (12-inch) skillet over medium-high heat. When it’s warm enough that a slice of onion sizzles on contact, add the remaining onions. Stir to combine.

Stir only every 3 minutes or so at first, then more often once the onions at the edges of the pan start browning. If the onions are browning before they have softened, dial down the heat to give them more time. Cook until the onions are deeply caramelized and starting to crisp at the edges, about 20 to 30 minutes. In the meantime, line a large plate or cutting board with a couple paper towels.

Using a slotted spoon or fish spatula, transfer the onions to the lined plate and spread them evenly across. Sprinkle the remaining ¼ teaspoon salt over the onions. They’ll crisp up as they cool. When the lentils and rice are done cooking, drain off any excess water (if there is any) and return the mixture to the pot, off the heat. Lay a kitchen towel across the top of the pot to absorb steam, then cover the pot and let it rest for 10 minutes.

Remove the lid, discard the bay leaves, and smash the garlic cloves against the side of the pan with a fork. Add about ¾ths of the green onions and cilantro, reserving the rest for garnish. Gently stir and fluff the rice with a fork. Season to taste with additional salt and pepper, if necessary.

Transfer the rice and lentil mixture to a large serving platter or bowl. Top with the caramelized onions and the remaining green onions and cilantro. Serve hot, warm or at room temperature, with yogurt and spicy sauce (optional) on the side.

Lemon Chicken Marinade

For enough marinade for 6 chicken thigh/leg sections:

6 to 8 cloves garlic, totally crushed or very finely minced
2 tablespoons dried oregano and/or marjoram
1 teaspoon red pepper flakes, or to taste
1 generous teaspoon freshly ground black pepper
1/2 cup freshly squeezed lemon juice
1 tablespoon white distilled vinegar
1/4 olive oil
about 1 tablespoon kosher salt to season chicken

Hummus

1 can chickpeas
1 clove garlic at minimum
1 juiced lemon
1/4 cup water
1/4 cup tahini - 50% roasted 50% regular

Tofu Marinade

16 ounces extra-firm tofu
4 tablespoons low sodium soy sauce
3 tablespoons rice vinegar
1 tablespoon pure maple syrup
1 teaspoon sesame oil
2 garlic cloves, minced
1 tablespoon fresh grated ginger, OR 1/2 teaspoon dried ginger
2-3 tablespoons neutral oil, such as canola

Sausage, Peppers, Onions, and Potato Bake

This is an Italian comfort food classic! The smell of this cooking in my kitchen transports me back to playing on the street in front of my Papa and Gigi's house in Brooklyn. I make 2 trays of this for every family get-together, and it's gone in a flash!

2 teaspoons olive oil
2 pounds Italian sausage links, cut into 2-inch pieces
¼ cup olive oil
4 large potatoes, peeled and thickly sliced
2 large green bell peppers, seeded and cut into wedges
2 large red bell peppers, seeded and cut into wedges
3 large onions, cut into wedges
½ cup white wine
½ cup chicken stock
1 teaspoon Italian seasoning
salt and pepper to taste

Preheat oven to 400 degrees F (200 degrees C).

Heat 2 teaspoons olive oil in a large skillet over medium heat, and cook and stir the sausage until browned. Transfer the cooked sausage to a large baking dish.

Pour 1/4 cup of olive oil into the skillet, and cook the potatoes, stirring occasionally, until browned, about 10 minutes. Place the potatoes into the baking dish, leaving some oil in the skillet.

Cook and stir the green and red peppers and onions in the hot skillet until they are beginning to soften, about 5 minutes. Add the vegetables to the baking dish.

Pour wine and chicken stock over the vegetables and sausage, and sprinkle with Italian seasoning, salt, and pepper. Gently stir the sausage, potatoes, and vegetables together.

Bake in the preheated oven until hot and bubbling, 20 to 25 minutes. Serve hot.

Bourbon Glazed Carrots

recipe

Ingredients for 6-8 Portions:

1 stick (4-oz) butter
2 or 3 pounds carrots, peeled, cut into equal-sized pieces
1/2 to 1 tsp fine salt, or to taste
1/2 cup bourbon or any kind of whiskey
1/3 cup brown sugar
freshly ground black pepper and cayenne to taste
fresh thyme leaves to garnish, optional

Yoghurt Sauce

1 cup yogurt , Greek or other thick plain
1 tbsp extra virgin olive oil
1 clove garlic , crushed
1 tsp cumin
1 tbsp lemon juice
1/4 tsp salt and pepper , each

Brined Chicken

2 litres / 2 quarts water , cold tap water
1/3 cup kosher or cooking salt
2 lemons, quartered
10 sprigs fresh parsley
7 sprigs thyme
2 sprigs rosemary
4 bay leaves
1⁄4 cup honey
6 garlic cloves, smashed
1 tbsp black peppercorns

Mississippi Short Ribs

2 ½ pounds boneless beef short ribs
salt and freshly ground black pepper to taste
1 pinch cayenne pepper
1 tablespoon olive oil
1 large onion, sliced
⅓ cup sliced fresh mushrooms
1 teaspoon kosher salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon freshly ground black pepper
1 teaspoon dried dill weed
½ teaspoon dried rosemary
½ teaspoon dried thyme
2 tablespoons finely grated Parmigiano-Reggiano cheese
1 tablespoon all-purpose flour
⅔ cup chicken broth
1 tablespoon soy sauce
½ teaspoon Worcestershire sauce
6 whole pepperoncini peppers
¼ cup unsalted butter

Preheat the oven to 350 degrees F (175 degrees C).

Season short ribs with salt, pepper, and cayenne. Heat oil in a pan over high heat. Add short ribs and sear until well browned, 3 to 5 minutes per side. Transfer beef to a baking dish.

Reduce heat to medium-high and add onion and mushrooms to the pan. Season with salt. Saute until mushrooms are golden brown, about 5 minutes.

Meanwhile, combine kosher salt, garlic powder, onion powder, pepper, dill, rosemary, thyme, and Parmesan cheese in a small bowl. Sprinkle seasoning mixture evenly over the beef.

Sprinkle flour over the onion and mushrooms. Stir to coat and cook for 2 minutes. Pour in chicken broth, soy sauce, and Worcestershire sauce. Stir and bring to a boil; remove from heat. Pour mixture over the beef and cover with pepperoncini. Place butter on top. Cover baking dish with foil.

Bake in the preheated oven until meat is fork-tender and falls apart easily, about 2 1/2 hours.

Spoon sauce from the bottom of the pan onto the beef to serve. Skim off excess fat as desired.

Sticky garlic pork chops.

https://foodwishes.blogspot.com/2018/01/sticky-garlic-pork-chops-what-do-you.html

1/3 cup light brown sugar
6 to 8 cloves crushed or very finely minced garlic
1/4 cup rice vinegar
2 tablespoons Asian fish sauce
1 tablespoon soy sauce
1 tablespoon ketchup
1/2 teaspoon freshly ground black pepper
2 teaspoons hot sauce, or to taste

Roasted Beets & Brussels Sprouts

Ingredients

3 medium-size beets, tops removed, peeled, and diced
1 lb. brussel sprouts, trimmed and halved
2 TB olive oil
salt and pepper
1/2 cup balsamic vinegar
2 oz goat cheese, crumbled

Directions

Preheat oven to 400 degrees.
Spread beets out in a single layer on one-half of a baking sheet. Drizzle with 1 TB olive oil and season with salt and pepper.
Roast in the preheated oven for 15 minutes. Remove the baking sheet from the oven and add the brussel sprouts on the other half of the baking sheet. Drizzle with remaining olive oil and season with a little salt and pepper.
Return baking sheet to the oven and roast for 20 to 30 minutes, until vegetables are tender.
15 minutes before the vegetables are done, pour the balsamic vinegar into a small saucepan over high heat. Bring to a simmer and reduce the heat to medium-low. Cook until balsamic is reduced into a syrup like consistency, about 10 to 15 minutes.
When vegetables are finished, drizzle with the balsamic reduction and serve with crumbled goat cheese on top.

Roasted Butternut Squash

5 cups butternut squash (peeled and cut into 1 inch cubes)
2 tablespoons olive oil (or slightly less)
2 teaspoons moroccan seasoning
1/2 teaspoon kosher salt
ground black pepper (fresh)
sea salt
2 tablespoons ground cumin
1 tablespoon ground coriander
1 1/2 teaspoons chile powder (I used Ancho chile powder from Penzeys)
1 1/2 teaspoons sweet paprika
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground allspice
3/4 teaspoon ground ginger
1/4 teaspoon cayenne pepper
1 pinch ground cloves