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. 

Friday, September 15, 2017

Shakshouka: one-skillet recipe


I  saw this on my instagram feed and I had to instantly make it. Love making some Shakshuka on my weekends off. A perfect Sunday brunch for my husband and I. Shakshuka is a typical North African (Tunisian)  dish of eggs poached in tomato sauce spiced with cumin, paprika, and cayenne. Here's my version of it. I highly recommend adding the feta cheese, it's delicious! I looked up recipes from epicurious and NYT cooking when making. Scroll through this simple recipe to make some Shakshuka (just so much fun to say).

6-7 eggs
3 garlic cloves, thinly sliced
1 red bell pepper, thinly sliced
1 onion, thinly sliced
1 teaspoon ground cumin
¼ teaspoon cayenne and paprika
1 can whole plum tomatoes, chopped
3 tablespoons olive oil
feta cheese (optional)
salt and black pepper to taste
chopped cilantro

1. Pre-heat oven to 375 degrees.

2. Heat pan with olive oil over medium-high heat. Add onion and bell pepper- cook until soft for roughly 10-15 minutes. Add garlic- cook for another minute. Add cumin, paprika and cayenne- cook for another minute. Pour in tomatoes and season with salt and black pepper according to taste. Simmer until sauce is thickened for about 10 minutes. Add crumbled feta cheese.

3. Crack eggs in the skillet over sauce. Season again with salt and black pepper. Transfer skillet to oven and bake until eggs are just set for 10 minutes. Lastly, garnish with cilantro.

Sunday, September 3, 2017

Chicken Parm Panini

Just wanted to make something quick for lunch today. I used what I had at home and this took me less than 15 minutes to make. I even have left overs for the week to take to work!

2 chicken breasts
Pasta sauce of choice
1-2 cups egg whites
Bread crumbs
Mozzarella cheese
Whole wheat bread
Fresh basil leaves (optional)
Olive oil to heat the grill pan

1. Rinse the chicken breasts, pat dry, and cut in half horizontally. Pound flat and season with salt and pepper. 
2. Dip the chicken breasts in egg white bowl, then coat with bread crumbs.
3. Heat the grill pan with olive oil and place coated chicken breasts in the pan. 
4. I used a grill pan and allowed the chicken to cook for 8 minutes on medium high heat on each side.
5. I added a layer of pasta sauce on the bread, then placed the chicken breast, coated with pasta sauce again, and finished with adding from mozzarella cheese. Add fresh basil leaves (optional).
Ready in just 3 minutes in my panini maker!


Tuesday, June 13, 2017

Who needs MorningStar when you can make your own Blackbean Burger!

After my morning run, I didn't know what to make for lunch. I had not done any grocery shopping. I saw I had a can of black beans and whole wheat bread. I love the morning star black bean burgers, but thought to make my own! I was very happy with the results! Here's the recipe:

Garlic powder
1 can black beans
Ground cumin
Half of a lemon
Salt & pepper
Israeli couscous
Baby spinacch
Cheddar cheese
Optional (avocados, cucumbers)

Boil couscous for 10-15 minutes. Drain excess water and let sit aside for a few minutes.

Meanwhile, drain excess water from the can of black beans and empty the black beans in a mixing bowl.

Add ground cumin (1/2 teaspoon), garlic powder (1/2- 1 teaspoon), paprika, salt and pepper to preferred taste.

Squeeze half a lemon.

Add the couscous prepared earlier to the mix and mash.

In a skillet, add olive oil and grill the burgers. Flip after 5 minutes on medium heat.