Sunday, November 12, 2017

Grilled Chicken in Sesame-Lime Vinaigrette with Shishito Peppers

Grilled Chicken in Sesame-Lime Vinaigrette with Shishito Peppers

We absolutely loved this recipe! I made this with chicken breasts and had it with corn tortillas that we had at home. 

10 Shishito Peppers
2 chicken breasts
2-3 limes
Salt & black pepper to taste
6-8 heirloom cherry tomatoes
1 jalapeno (optional)
1 tablespoon dried parsley
3-4 tablespoons hot sesame oil
Olive oil

1. Cut chicken breast into strips and set aside.

2. Grab a zip-lock bag, squeeze 2 fresh limes and add 3 tablespoons of hot sesame oil. Add crushed red peppers, salt, black pepper, olive oil and parsley to the bag.

3. Place the chicken in the zip-lock bag and seal the bag. Mix the sesame-lime vinaigrette, herbs, and the chicken. Place in fridge for at least 2 hours.

4. When ready for dinner, add olive oil in a grill pan and leave on medium-heat heat. Add the chicken and grill until chicken is charred. Add the shishito peppers and jalepeno. Turn occasionally and cook for 10-15 minutes. 

5. Add the heirloom tomatoes and cook for 2 minutes. Optional: add freshly squeezed lime juice before serving.

Thursday, November 9, 2017

Chana Masala

Once in a while, I crave some chana. I make this atleast once a month. I finally decided to post this recipe. Serve with naan, roti, or rice.

2 tablespoon ginger garlic paste (alternative: 1 tablespoon grated ginger, 3 garlic cloves minced)
2 tablespoon olive oil
1/4 teaspoon baking powder
1 (13 oz.) can garbanzo/chickpeas
1 tomato, chopped
1 red onion, chopped
3 green chili
2 tablespoons chana masala
1/2 teaspoon red chili powder (optional)
1/4 teaspoon freshly crushed black pepper
1 lemon

1. Rinse chickpeas in a strainer and add to a pressure cooker. Add plenty of water to cover the chickpeas. Add baking powder and salt to taste. Cook for 10 minutes.

2. After the chickpeas are placed in the cooker, warm up a pan and add olive oil. Add ginger garlic paste, onions, green chili and cook until onions are translucent. Add tomato and cook for another 3-5 minutes.

3. Add the content to a food processor or mixture with a glass of water and blend.

4. In a bigger pan, add some olive oil. Keep on low-medium heat. Pour the tomato gravy. Add the chana masala powder, red chili powder, black pepper and salt to taste. Add water if gravy is still thick.

5. Add the cooked chickpeas and continue cooking for 5-8 minutes and let it simmer. Add freshly squeezed lemon juice and cook for another 2 minutes. Garnish with cilantro.

Sunday, October 29, 2017

Nutmeg spiced Spinach & Ricotta Gnudi

Gnudi is simply the ravioli filling without the pasta or an Italian dumpling. I made this for dinner and I will definitely make this again. My husband wanted to have tomato sauce, but a butter and sage sauce would also go well with the spinach and ricotta gnudi.

Olive oil
Pasta sauce of choice
3/4 cup chopped spinach
1 cup Ricotta cheese
1/8  cup Pecorino cheese
2 egg yolks (lightly beaten)
1/2 tsp nutmeg
1/2 cup whole wheat flour
2-3 tbsp breadcrumbs
Pepper to taste

1. Rinse spinach and sautee for about 4-5 minutes. Let the spinach cool slightly and squeeze out water. Chop and set aside

2. In a mixing bowl, lightly beat the egg yolks. Then add chopped spinach, ricotta and pecorino cheeses, flour, nutmeg, and pepper.

3. Shape the mix into small balls. Refrigerate the mix for about an hour. When ready to cook, booil a medium-sized pot with water.

4. Once the water is boiled, lower the heat so water is just simmering. Using a slotted spoon, slowly lower the gnudi in the water. In approximately 4-5 minutes, the gnudi will float to the surface. Place on a plate covered with a paper towel to strain off any excess water.

*Do not crowd the gnudi, work in batches if needed*

5. Heat another pan with pasta sauce or sauce of choice. Plate the gnudi and cover with pasta sauce.        Enjoy immediately!

Spicy Lime Chia Turkey Burgers

Perfect for work week lunch! I made about 9 burger patties from 1 lb of ground turkey.

1 lb ground turkey
3 garlic cloves
2 tbsp ginger
1 red onion
1 tsp cayenne pepper
1 tsp red chili powder (optional)
1/2 tsp turmeric
salt to taste
1/2 freshly squeezed lime juice
2 tbsp chia seeds (soaked in water for 5 minutes)
1 cup cilantro

1. Preheat oven to 350 degrees F.

I used a mini food processor to mince red onion, garlic, ginger, and cilantro. Add the remaining ingredients to the ground turkey in a mixing bowl.

2. Once all the ingredients are mixed, form into burgers and place in the oven for 40 minutes.

Pecorino Cheese & Black Pepper Roasted Butternut Squash

 After coming back from Italy, I'm in love with Pecorino cheese. I found a lot of recipes online using Parmesan cheese, but I really wanted to see how it would taste with Pecorino cheese. I am really happy with the results so I had to share this recipe. This really is a great, healthy snack!

Butternut Squash
Freshly ground black pepper
Pecorino cheese
Olive oil

1. Preheat oven to 400 degrees Fahrenheit.

2. Cut the two ends of butternut squash.  Peel the butternut squash. Cut lengthwise  in half. Remove the seeds. Cut into cubes.

3. In a mixing bowl, sprinkle olive oil, freshly ground black pepper, and pecorino cheese.

4.  Spread the butternut squash cubes evenly on a baking sheet (spray with PAM/coat the sheet with olive oil).

5. Place in oven and bake for 40 minutes (Take out at 20 minutes and flip the cubes). Broil for an extra 5 minutes on low for crispness.