carina.wolff
Carina Wolff
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Food blogger & writer in LA ☀️ (@kalememaybe) recipes in caption or below! 👇🏻
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Spinach & Artichoke Çılbır, my non-traditional spin on Turkish Eggs! Poached eggs over yogurt mixed with spinach, artichoke, shallots, and garlic and topped with aleppo pepper-spiced olive oil.
Çılbır is a Turkish dish consisting of poached eggs over yogurt with spiced butter. I did my own little spin on it by mixing in the spinach and artichoke a la spinach & artichoke dip!
Spinach & Artichoke Cilbir
RECIPE (serves 2)
3 tbsp olive oil, divided
1 medium shallot, finely chopped
4 cloves garlic, finely minced
5 oz spinach, roughly chopped (about 4 cups)
5 oz jarred artichoke hearts, roughly chopped
1 cup Greek yogurt
4 eggs
White vinegar
1 tsp aleppo pepper
1 tbsp roughly chopped parsley
Salt & pepper
Add 2 tbsp olive oil to a pan on medium heat. Add the shallots, season with a pinch of salt, and cook for 3-4 minutes until they begin to brown. Add the garlic, and cook for a minute or so until fragrant.
Mix in the spinach, and cook for a few minutes until it’s cooked down. Mix in the artichoke hearts, and then transfer everything to a bowl along with Greek yogurt. Mix together until smooth, and transfer mixture to two shallow bowls, smoothing over the top.
In the same pan (cleaned) or a different pan, heat up a few inches of water. Crack the eggs into individual ramekins. Once the water is boiling, lower the temperature just slightly. Add a splash of white vinegar, and create a swirl with the water using a spoon. Carefully lower the eggs into the water, and cook for 3-4 minutes or until whites are set but yolks are runny. Remove eggs with a slotted spoon, letting excess water drip out. Transfer the eggs to the spinach and artichoke plates.
Heat up the remaining 1 tbsp olive oil in a sauce pan with aleppo pepper, mixing together until oil is red. Spoon over the eggs, and top with fresh parsley. Serve with toasted bread!
#healthyrecipes #breakfast #cooking #eggrecipe
Çılbır is a Turkish dish consisting of poached eggs over yogurt with spiced butter. I did my own little spin on it by mixing in the spinach and artichoke a la spinach & artichoke dip!
Spinach & Artichoke Cilbir
RECIPE (serves 2)
3 tbsp olive oil, divided
1 medium shallot, finely chopped
4 cloves garlic, finely minced
5 oz spinach, roughly chopped (about 4 cups)
5 oz jarred artichoke hearts, roughly chopped
1 cup Greek yogurt
4 eggs
White vinegar
1 tsp aleppo pepper
1 tbsp roughly chopped parsley
Salt & pepper
Add 2 tbsp olive oil to a pan on medium heat. Add the shallots, season with a pinch of salt, and cook for 3-4 minutes until they begin to brown. Add the garlic, and cook for a minute or so until fragrant.
Mix in the spinach, and cook for a few minutes until it’s cooked down. Mix in the artichoke hearts, and then transfer everything to a bowl along with Greek yogurt. Mix together until smooth, and transfer mixture to two shallow bowls, smoothing over the top.
In the same pan (cleaned) or a different pan, heat up a few inches of water. Crack the eggs into individual ramekins. Once the water is boiling, lower the temperature just slightly. Add a splash of white vinegar, and create a swirl with the water using a spoon. Carefully lower the eggs into the water, and cook for 3-4 minutes or until whites are set but yolks are runny. Remove eggs with a slotted spoon, letting excess water drip out. Transfer the eggs to the spinach and artichoke plates.
Heat up the remaining 1 tbsp olive oil in a sauce pan with aleppo pepper, mixing together until oil is red. Spoon over the eggs, and top with fresh parsley. Serve with toasted bread!
#healthyrecipes #breakfast #cooking #eggrecipe
charred radicchio chopped salad! if you’re iffy on radicchio, charring it on a skillet can help make it more palatable!
RECIPE (serves 2)
Salad
1 head radicchio, quartered
Olive oil
1 large Persian cucumber, diced
1 cup halved sun gold or cherry tomatoes
½ cup shaved red onion
½ cup sliced pepperoncini
1 12 oz jar roasted red peppers, cut into slices
1 cup chickpeas
¼ cup grated Pecorino romano
Salt & pepper
Dressing
1 tbsp Dijon mustard
2 cloves garlic, crushed
2 tbsp red wine vinegar
2 ½ tbsp olive oil
1 tbsp lemon juice
½ tsp oregano
Salt & pepper
1. Cut the radicchio into quarters through the core, and remove outer leaves. Drizzle with olive oil and add a pinch of salt. Heat up a cast-iron skillet on medium-high heat, and add the radicchio, cooking for 1-2 minutes on each side until just charred. Remove from heat, and once cool enough to handle, chop and add to a bowl.
2. Add the remaining ingredients, with the exception of the shredded cheddar, to the bowl with radicchio. In a small bowl, combine dressing ingredients until smooth. Drizzle over the salad bowl, add the cheese, and toss
#healthyrecipes #vegetarianrecipes #healthylunchideas
RECIPE (serves 2)
Salad
1 head radicchio, quartered
Olive oil
1 large Persian cucumber, diced
1 cup halved sun gold or cherry tomatoes
½ cup shaved red onion
½ cup sliced pepperoncini
1 12 oz jar roasted red peppers, cut into slices
1 cup chickpeas
¼ cup grated Pecorino romano
Salt & pepper
Dressing
1 tbsp Dijon mustard
2 cloves garlic, crushed
2 tbsp red wine vinegar
2 ½ tbsp olive oil
1 tbsp lemon juice
½ tsp oregano
Salt & pepper
1. Cut the radicchio into quarters through the core, and remove outer leaves. Drizzle with olive oil and add a pinch of salt. Heat up a cast-iron skillet on medium-high heat, and add the radicchio, cooking for 1-2 minutes on each side until just charred. Remove from heat, and once cool enough to handle, chop and add to a bowl.
2. Add the remaining ingredients, with the exception of the shredded cheddar, to the bowl with radicchio. In a small bowl, combine dressing ingredients until smooth. Drizzle over the salad bowl, add the cheese, and toss
#healthyrecipes #vegetarianrecipes #healthylunchideas
iced cherry matcha latte, made with cherry jam, matcha, and oat milk!
my favorite matcha: @IppodoTea.com (USA & CA)
Matcha is a green tea drink that originated in Japan, and it goes beyond just being a drink. The Japanese tea ceremony is a choreographic ritual of preparing and serving matcha that involves certain etiquette and aesthetics. This isn't a traditional preparation of matcha — it's just my own fun spin!
my favorite matcha: @IppodoTea.com (USA & CA)
Matcha is a green tea drink that originated in Japan, and it goes beyond just being a drink. The Japanese tea ceremony is a choreographic ritual of preparing and serving matcha that involves certain etiquette and aesthetics. This isn't a traditional preparation of matcha — it's just my own fun spin!
garlic parmesan herb potatoes with chili crunch labneh (recipe in caption below)! IB: @sara tane
RECIPE (serves 2)
Potatoes
1 lb small gold potatoes, chopped
Olive oil
Salt
Pepper
1/3 cup grated Parmesan cheese
Small handful of herbs, roughly chopped (I used parsley, basil, and chives)
2 teaspoons finely chopped garlic
Chili Crunch Labneh
1/2 cup labneh (can also use Greek yogurt)
1 tbsp chili crunch or chili crisp (I used @momofukugoods)
Preheat oven to 425 F. Drizzle some olive oil on a baking sheet. Add the potatoes, drizzle on some more olive oil and add a dash of salt and pepper. Toss together, and then bake for 30-35 minutes or until potatoes are golden and crispy, turning potatoes halfway through cooking.
While potatoes are cooking, prepare your spicy labneh by mixing together labneh and chili crunch sauce until smooth.
When the potatoes are ready, add to a large bowl and toss with Parmesan, chopped herbs, and garlic.
Spread labneh mixture on a plate, and then top with potatoes. Serve and enjoy!
RECIPE (serves 2)
Potatoes
1 lb small gold potatoes, chopped
Olive oil
Salt
Pepper
1/3 cup grated Parmesan cheese
Small handful of herbs, roughly chopped (I used parsley, basil, and chives)
2 teaspoons finely chopped garlic
Chili Crunch Labneh
1/2 cup labneh (can also use Greek yogurt)
1 tbsp chili crunch or chili crisp (I used @momofukugoods)
Preheat oven to 425 F. Drizzle some olive oil on a baking sheet. Add the potatoes, drizzle on some more olive oil and add a dash of salt and pepper. Toss together, and then bake for 30-35 minutes or until potatoes are golden and crispy, turning potatoes halfway through cooking.
While potatoes are cooking, prepare your spicy labneh by mixing together labneh and chili crunch sauce until smooth.
When the potatoes are ready, add to a large bowl and toss with Parmesan, chopped herbs, and garlic.
Spread labneh mixture on a plate, and then top with potatoes. Serve and enjoy!