– 1/4 cup chopped nuts (pistachios, walnuts, or almonds)
– powdered sugar for dusting
– 2 tablespoons milk
1- Preheat oven to 350 degrees.
2- In a medium bowl, combine flour and semolina. Set aside.
3- In a smaller bowl, beat together butter for 30-45 seconds. Slowly add in flour mixture until combined. Stir in milk, allspice, and orange blossom water. Roll dough into 12 pieces.
4- In a small bowl, combine nuts and sugar. Set aside.
5- Grab your dough and push 2 inch circles into it, then place onto parchment lined cookie sheet. Place about 1 teaspoon of nut mixture on top of dough. Fold and press dough together to seal the filling. Repeat with remaining dough and nut mixture.
6- Bake maamoul for 20-25 minutes until golden brown.
4 heads little gems lettuce ( or baby romaine) — 1 per person
In a small bowl, make the rub -mix salt, pepper, chili powder and cumin. Rub all sides of salmon with the spice rub.
Make the dressing. Whisk all ingredients in a small bowl.
Make the salsa. Mix all ingredients except avocado in a medium bowl. Gently fold in avocado last so it stays in tact, and don’t over mix, you don’t want it mushy.
Quarter lettuce vertically. Set aside.
Grill salmon over medium high heat on a greased grill, a few minutes on each side until desired doneness….preferable medium or medium rare.
To assemble: Toss lettuce gentle with a little dressing, just enough to coat. Lay on a plate, creating a bed for the salmon. Place salmon over top, then spoon avacado salsa over top. Serve with lime wedges and cilantro sprigs.
6 whole poblano peppers ( if peppers are very large, use 3, split in half length wise)
1 sweet potato- 2 Cups, small dice
1 corn on the cob, shucked, kernels cut
1 C finely diced onion
4 garlic cloves- rough chopped
1 C cooked black beans
¼ C -½ C crumbled queso fresco cheese, mozzarella, jack, goat cheese or feta (optional)
1 T Cumin
2 tsp coriander
½ tsp chile powder
½ tsp kosher salt
⅓ C chopped cilantro
Avocado cilantro sauce
⅔ C Avocado
⅓ C cilantro
2/3 C water- plus more as needed
½ teaspoon kosher salt
1 tsp coriander
⅛ C lime juice
2 garlic cloves
Preheat oven to 400F. Scrub the sweet potatoes, rinse and dice into very small cubes. The smaller the dice, the shorter the roasting time. Toss with a drizzle of olive oil, place on a parchment lined baking sheet, along with the peppers and roast until golden and tender, about 20 minutes, turning peppers over, midway.
Make the Avocado Cilantro sauce, placing all the ingredients in the blender, and blend until smooth, adding a bit more water if needed to get the blade going. Set aside.
Shuck the corn and cut the kernels off the cob.
Remove peppers and yams from the oven, when yams are tender and golden. Place foil over the peppers for a few minutes so they can steam, to make removing the skins easier. Hold the peppers under cool running water and gently remove skins. It’s OK, if all the skins don’t release, just peel off what wants to come off. Carefully, with a sharp knife, slice off the top of the peppers and rinse the seeds out with running water. Set aside.
In a skillet heat 2 teaspoons olive oil over med high heat, add onions and sauté for 2-3 minutes. Turn heat to down medium low, add garlic and continue stirring until fragrant and golden, about 3-4 more minutes. Add corn. Saute a couple minutes, then fold in cooked black beans, roasted sweet potatoes, spices, salt and pepper, sautéing until warmed through. Fold in cilantro.der and golden. Place foil over the peppers for a few minutes so they can steam, to make removing the skins easier. Hold the peppers under cool running water and gently remove skins. It’s OK, if all the skins don’t release, just peel off what wants to come off. Carefully, with a sharp knife, slice off the top of the peppers and rinse the seeds out with running water. Set aside.
If making both vegan version and cheesy version, divide filling, adding cheese to part as desired. Stuff the peppers. Place stuffed peppers in 350 F oven for 5-10 minutes —or longer to melt the cheese in the filling.
Serve the stuffed peppers over a generous bed of Avocado sauce. Top with cilantro sprigs, crumbled queso fresco ( optional). Enjoy!
1/4 cup chopped onion
5 tablespoons soy sauce
2 1/2 tablespoons brown sugar
2 tablespoons minced garlic
2 tablespoons sesame oil
1 tablespoon sesame seeds
1/2 teaspoon cayenne
salt and ground black pepper to taste
1 pound skinless, boneless chicken breasts, cut into thin strips
Whisk onion, soy sauce, brown sugar, garlic, sesame oil, sesame seeds, cayenne pepper, salt, and black pepper together in a bowl until marinade is smooth.
Cook and stir chicken and marinade together in a large skillet over medium-high heat until chicken is cooked through, about 15 minutes.
1 bunch beet greens
1 slice process American cheese
1 pound cooked medium shrimp with tails intact
1 can baby corn, drained
1 can whole black olives, drained
1 jar pimiento-stuffed green olives, drained
1 can jalapeno pepper slices
Ready In 45 m
Wrap a 9 inch tall Styrofoam cone with aluminum foil, covering completely. Use toothpicks to attach beet greens, with the undersides facing outward, to the cone. Cut off the exposed pieces of toothpick with strong scissors. Place the slice of cheese on a dry serving plate. Set the cone onto the cheese to anchor.
Use frilly toothpicks to attach shrimp, baby corn, black olives, green olives and jalapeno slices to the cone to look like decorations. Scatter any leftover vegetables around the base of the tree. Serve with your choice of colorful purchased dipping sauces, like cocktail sauce, remoulade sauce, or guacamole.
1 Cup dry Cannellini beans- Soaked overnight ( or use 2 cans, drained cannelloni beans)
1 Cup dry Sorghum – Soaked overnight ( optional, leave out, or sub quinoa during the last 15 minutes of cooking.
1 Tablespoon olive oil
1 Cup diced onion
3 cloves chopped garlic
1½ Cups diced fennel bulb
1 Cup diced carrot
1½ Cups sliced celery
1 Cup diced tomato
6 Cups chicken stock
1 tsp herbs de provence
1-2 Cups chopped kale
salt and pepper to taste
Soak dry beans and sorghum in separate containers of water overnight. .
Heat oil over medium high heat in a heavy bottom pot or dutch oven. Add onion and saute for two minutes, stirring often. Turn heat to medium and add garlic, fennel, carrots, celery, and saute for 7-8 minutes. Add tomato, stock, herbs,drained beans and drained sorghum. Bring to a boil, cover, turn heat to medium low, and simmer until beans are tender about 1¼-1½hours.
Add kale. Simmer until wilted and tender.
Season with salt and pepper. Serve in Bowls, drizzle with a little olive oil ( optional)or add crunch croutons.
Notes: If using canned beans, simply add the drained, canned beans to the simmering stock until heated, about 10 minutes.To thicken, you could simple let this reduce a bit, or add quinoa. Making it this way will shorten the cooking time to 30 minutes.
1 whole chicken, cut into pieces
1 tablespoon grated fresh ginger root
1 clove garlic, crushed
3 tablespoons white sugar
2/3 cup soy sauce
1 tablespoon sake
1/4 cup mirin (Japanese sweet wine)
2 tablespoons cooking oil
Directions Ready In 1d 40m
Rinse chicken, and pat dry. In a glass baking dish or bowl, stir together the ginger, garlic, sugar, soy sauce, sake and mirin. Place the chicken into the mixture to marinate. Refrigerate, covered for several hours, or overnight.
Heat oil in a large heavy skillet over medium-high heat. Place chicken pieces into the pan skin-side down, reserving marinade. Cook until light brown, then flip and brown the other side. Drain off grease, and pour the marinade into the pan.
Cover, and reduce heat to low, and simmer for 8 to 10 minutes. Remove the lid and continue cooking, shaking the skillet occasionally, until marinade is reduced to a nice thick sauce and chicken pieces are fully cooked.