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edeneats
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All you need is a fork and stretchy pants 👍🏼 My whole roasted cauliflower with garlicky tahini - AKA your new go to dish.
1. Pre-heat the oven to 450 degrees F.
2. Fill a large pot of water and season well with kosher salt and bring to a boil. Place the cauliflower in, cover and let cook for 6-8 minutes, depending on the size. Check to see if ready by poking the stem with a knife, and then remove the cauliflower and place on a sheet tray to steam dry for around 10 minutes.
3. Cover with extra virgin olive oil and season well with sea salt. Return to the oven and let roast for 45 minutes until charred and golden all over.
4. Remove from the oven and place on a serving plate. Finish with more extra virgin olive oil and a sprinkle of sea salt. Drizzle with garlicky tahini and enjoy
#cauliflower #wholeroastedcauliflower #tahini #easyrecipe #cauliflowerrecipes #easydinnerrecipes
1. Pre-heat the oven to 450 degrees F.
2. Fill a large pot of water and season well with kosher salt and bring to a boil. Place the cauliflower in, cover and let cook for 6-8 minutes, depending on the size. Check to see if ready by poking the stem with a knife, and then remove the cauliflower and place on a sheet tray to steam dry for around 10 minutes.
3. Cover with extra virgin olive oil and season well with sea salt. Return to the oven and let roast for 45 minutes until charred and golden all over.
4. Remove from the oven and place on a serving plate. Finish with more extra virgin olive oil and a sprinkle of sea salt. Drizzle with garlicky tahini and enjoy
#cauliflower #wholeroastedcauliflower #tahini #easyrecipe #cauliflowerrecipes #easydinnerrecipes
Adding to the cookie line up for the holidays ✨
Chocolate Walnut and Brown Sugar Rugelach
Ingredients
• ½ cup full fat cream cheese
• 2 sticks unsalted butter, room temp
• ¼ cup sugar, plus more to finish with
• 3/4 tsp kosher salt
• ½ tsp orange zest
• 1 tsp lemon zest
• 1 tsp vanilla extract
• 1 3/4 cup ap flour
• 1 egg plus 1 tablespoon water mixed for egg wash
Filling
• 1 cup Nutella
• 1/2 cup brown sugar
• Pinch of kosher salt
• 1/3 cup walnuts
Directions
1. In a blender place the walnuts, sugar and salt. Blitz a couple times until it becomes a small crumb then keep to the side.
2. Dough directions- In a mixer add the cream cheese and room temp butter. Mix using a paddle attachment until just combined. Add in the orange and lemon zest and vanilla extract and mix a couple times and then add in the flour and salt and mix until JUST combined.
3. Once it all comes together place in plastic wrap and chill for at least 1 hour.
4. Pre-heat the oven to 350 degrees F.
5. Cut the dough into 4 pieces and then roll out a piece into a circle shape while you keep the others in the fridge. Roll the dough until 1/8 inch thick and schmear a nice amount of Nutella into the dough. Sprinkle over a ¼ the amount of the crushed walnuts.
6. Slice the dough into quarter pieces and then slice the pieces into thirds. Roll up starting from the base of the triangle. Place on a parchment lined baking tray. Place in the fridge for at least 20 minutes.
7. Right before baking, brush with egg wash and sprinkle over more sugar. Place into the preheated oven for 15-20 minutes, let cool and serve.
#baking #cookierecipe #rugelach #hannukah #recipe
Chocolate Walnut and Brown Sugar Rugelach
Ingredients
• ½ cup full fat cream cheese
• 2 sticks unsalted butter, room temp
• ¼ cup sugar, plus more to finish with
• 3/4 tsp kosher salt
• ½ tsp orange zest
• 1 tsp lemon zest
• 1 tsp vanilla extract
• 1 3/4 cup ap flour
• 1 egg plus 1 tablespoon water mixed for egg wash
Filling
• 1 cup Nutella
• 1/2 cup brown sugar
• Pinch of kosher salt
• 1/3 cup walnuts
Directions
1. In a blender place the walnuts, sugar and salt. Blitz a couple times until it becomes a small crumb then keep to the side.
2. Dough directions- In a mixer add the cream cheese and room temp butter. Mix using a paddle attachment until just combined. Add in the orange and lemon zest and vanilla extract and mix a couple times and then add in the flour and salt and mix until JUST combined.
3. Once it all comes together place in plastic wrap and chill for at least 1 hour.
4. Pre-heat the oven to 350 degrees F.
5. Cut the dough into 4 pieces and then roll out a piece into a circle shape while you keep the others in the fridge. Roll the dough until 1/8 inch thick and schmear a nice amount of Nutella into the dough. Sprinkle over a ¼ the amount of the crushed walnuts.
6. Slice the dough into quarter pieces and then slice the pieces into thirds. Roll up starting from the base of the triangle. Place on a parchment lined baking tray. Place in the fridge for at least 20 minutes.
7. Right before baking, brush with egg wash and sprinkle over more sugar. Place into the preheated oven for 15-20 minutes, let cool and serve.
#baking #cookierecipe #rugelach #hannukah #recipe
What I cook after a long day of work in 30-ish minutes✨
EPISODE 8: Green Olive and Artichoke Pasta with Parsley and Lemon
Ingredients
· 250 grams spaghetti
· 5 small cloves garlic, finely chopped
· 1 -14 ounce can of artichokes, drained and roughly chopped
· ½ cup pitted castelvetrano olives, roughly chopped
· ¾ cup freshly chopped parsley
· ¼ cup extra virgin olive oil
· 2 anchovies (optional)
· 1 tbs aleppo chili or chili flakes
· 1 lemon zested and juiced
· 2 cups grated parm, plus more to garnish
· Kosher salt to season pasta water- taste to make sure it’s salty when you season
Directions
1. Bring a large pot of water to boil and season heavily with kosher salt. When the water is boiling add in the pasta.
2. Make the sauce. In a large saucepan heat up ¼ cup extra virgin olive oil. Add in the garlic, anchovies, and aleppo chili. Sauté for a couple minutes on medium/low to melt the anchovy away and to get a little color on the garlic. Add in the artichokes and olives and sauté on medium heat until lightly golden. Keep to the side until the pasta is ready.
3. When the pasta is al dente, place directly into the saucepan with 1 cup pasta water, grated parm, lemon zest, lemon juice and mix well until a sauce starts to form. Add more pasta water if it needs to get a bit saucier. Toss to fully mix together and plate. Finish with more parm and Aleppo chili and enjoy!
#pasta #pastarecipe #artichokes #pantrydinner
Ingredients
· 250 grams spaghetti
· 5 small cloves garlic, finely chopped
· 1 -14 ounce can of artichokes, drained and roughly chopped
· ½ cup pitted castelvetrano olives, roughly chopped
· ¾ cup freshly chopped parsley
· ¼ cup extra virgin olive oil
· 2 anchovies (optional)
· 1 tbs aleppo chili or chili flakes
· 1 lemon zested and juiced
· 2 cups grated parm, plus more to garnish
· Kosher salt to season pasta water- taste to make sure it’s salty when you season
Directions
1. Bring a large pot of water to boil and season heavily with kosher salt. When the water is boiling add in the pasta.
2. Make the sauce. In a large saucepan heat up ¼ cup extra virgin olive oil. Add in the garlic, anchovies, and aleppo chili. Sauté for a couple minutes on medium/low to melt the anchovy away and to get a little color on the garlic. Add in the artichokes and olives and sauté on medium heat until lightly golden. Keep to the side until the pasta is ready.
3. When the pasta is al dente, place directly into the saucepan with 1 cup pasta water, grated parm, lemon zest, lemon juice and mix well until a sauce starts to form. Add more pasta water if it needs to get a bit saucier. Toss to fully mix together and plate. Finish with more parm and Aleppo chili and enjoy!
#pasta #pastarecipe #artichokes #pantrydinner
The only brownie you will be making this holiday season ✨
Tahini Swirl Skillet Brownie
Tahini Swirl
• 2 tablespoons tahini paste
• 1 tablespoon sesame seeds
• pinch sea salt
• 1 tablespoon icing sugar
Brownie
• 1 9-inch cast iron pan
• 1 stick unsalted butter
• 1 ½ cups bittersweet chocolate - divided
• ¼ cup packed dark brown sugar
• ½ cup granulated sugar
• 2 eggs
• 2 tablespoons cocoa powder
• 1 tsp vanilla extract
• ¾ cup ap flour
• 1 tsp baking powder
• ½ tsp ground cinnamon
• ½ tsp kosher salt
• Maldon salt to finish
Directions
1. Preheat oven to 350 degrees F. In a small bowl, mix the tahini paste, icing sugar, pinch of salt and sesame seeds. Mix and set aside. In a microwave safe bowl, add the unsalted butter, 1 cup bittersweet chocolate and melt. Stir until all the chocolate is melted and combined and set aside.
2. In another bowl add the eggs, brown sugar, white sugar, vanilla, and cocoa powder. Mix until combined. Pour the melted chocolate mixture into the egg and sugar mixture and combine, then set to the side. In another bowl add the ap flour, salt, cinnamon, and baking powder and whisk to combine. Fold the flour mixture into the egg mixture, and once combined fold in the rest of the chocolate chips. Pour into a buttered 9-inch cast iron pan and drizzle over the tahini mixture. Using a knife, swirl it in and place in the pre-heated oven for 20-22 minutes. Remove and finish with Maldon sea salt. You can spoon over ice cream and serve immediately - eat out of pan, OR eat without ice cream and be just as happy. That’s what I did.
#brownies #brownierecipe #baking #chocolatebrownie
Tahini Swirl Skillet Brownie
Tahini Swirl
• 2 tablespoons tahini paste
• 1 tablespoon sesame seeds
• pinch sea salt
• 1 tablespoon icing sugar
Brownie
• 1 9-inch cast iron pan
• 1 stick unsalted butter
• 1 ½ cups bittersweet chocolate - divided
• ¼ cup packed dark brown sugar
• ½ cup granulated sugar
• 2 eggs
• 2 tablespoons cocoa powder
• 1 tsp vanilla extract
• ¾ cup ap flour
• 1 tsp baking powder
• ½ tsp ground cinnamon
• ½ tsp kosher salt
• Maldon salt to finish
Directions
1. Preheat oven to 350 degrees F. In a small bowl, mix the tahini paste, icing sugar, pinch of salt and sesame seeds. Mix and set aside. In a microwave safe bowl, add the unsalted butter, 1 cup bittersweet chocolate and melt. Stir until all the chocolate is melted and combined and set aside.
2. In another bowl add the eggs, brown sugar, white sugar, vanilla, and cocoa powder. Mix until combined. Pour the melted chocolate mixture into the egg and sugar mixture and combine, then set to the side. In another bowl add the ap flour, salt, cinnamon, and baking powder and whisk to combine. Fold the flour mixture into the egg mixture, and once combined fold in the rest of the chocolate chips. Pour into a buttered 9-inch cast iron pan and drizzle over the tahini mixture. Using a knife, swirl it in and place in the pre-heated oven for 20-22 minutes. Remove and finish with Maldon sea salt. You can spoon over ice cream and serve immediately - eat out of pan, OR eat without ice cream and be just as happy. That’s what I did.
#brownies #brownierecipe #baking #chocolatebrownie
What I cook after a long day of work in 30-ish minutes✨
EPISODE 7: Veg Roast
Crispy Hawaij Chickpeas
· 1 can chickpeas, rinsed
· 1 tbs preserved lemon rind, finely chopped
· 1 tbs hawaij
· 1 tsp kosher salt
· 2 tbs extra virgin olive oil
1. Preheat the oven for 450 degrees F.
2. For the roasted veg- take what you have…I had 1 eggplant, 1/2 head cauliflower, 1 honey nut squash and 5 shallots (which I peeled and sliced in half). Try and cut all the veg into the same size and cover each veg with a nice drizzle of extra virgin olive oil and season well with salt and pepper. I also like to sprinkle over ras el hanout on the squash or the cauli to add more dimension.
3. Arrange everything on a large sheet tray next to the hawaij chickpeas and roast in the oven for 20-25 minutes until golden. Serve on top of rice (I used turmeric cumin rice, but you can use any grain or lettuce you have on hand) and drizzle over chili oil and tahini.
Jalapeno and Preserved Lemon Oil
· 1 jalapeño, finely chopped
· 1 tbs preserved lemon rind, finely chopped
· 1/3 cup evoo
· Pinch of salt
Directions: Mix all together and drizzle on everything.
Green Tahini
· 1 cup tahini paste
· 2 tsp fresh lemon juice, plus more to taste
· 1 garlic clove, grated
· 1 tsp kosher salt, plus more to taste
· ½ cup ice water, plus more if needed
· ½ cup packed fresh flat-leaf parsley leaves, dill, or chives (or a blend of all 3)
· ½ cup Ice water
1. In a medium bowl, whisk together the tahini, lemon juice, garlic, salt, and ice water until it smooths out and becomes light in color. Taste for seasoning.
2. Transfer to a blender or food processor, add the herbs, and blend until smooth.
#vegetarian #roastedveg #recipe #roastedveggies
Crispy Hawaij Chickpeas
· 1 can chickpeas, rinsed
· 1 tbs preserved lemon rind, finely chopped
· 1 tbs hawaij
· 1 tsp kosher salt
· 2 tbs extra virgin olive oil
1. Preheat the oven for 450 degrees F.
2. For the roasted veg- take what you have…I had 1 eggplant, 1/2 head cauliflower, 1 honey nut squash and 5 shallots (which I peeled and sliced in half). Try and cut all the veg into the same size and cover each veg with a nice drizzle of extra virgin olive oil and season well with salt and pepper. I also like to sprinkle over ras el hanout on the squash or the cauli to add more dimension.
3. Arrange everything on a large sheet tray next to the hawaij chickpeas and roast in the oven for 20-25 minutes until golden. Serve on top of rice (I used turmeric cumin rice, but you can use any grain or lettuce you have on hand) and drizzle over chili oil and tahini.
Jalapeno and Preserved Lemon Oil
· 1 jalapeño, finely chopped
· 1 tbs preserved lemon rind, finely chopped
· 1/3 cup evoo
· Pinch of salt
Directions: Mix all together and drizzle on everything.
Green Tahini
· 1 cup tahini paste
· 2 tsp fresh lemon juice, plus more to taste
· 1 garlic clove, grated
· 1 tsp kosher salt, plus more to taste
· ½ cup ice water, plus more if needed
· ½ cup packed fresh flat-leaf parsley leaves, dill, or chives (or a blend of all 3)
· ½ cup Ice water
1. In a medium bowl, whisk together the tahini, lemon juice, garlic, salt, and ice water until it smooths out and becomes light in color. Taste for seasoning.
2. Transfer to a blender or food processor, add the herbs, and blend until smooth.
#vegetarian #roastedveg #recipe #roastedveggies
Boss Veg ✨
EPISODE 5: Maple Fennel Acorn Squash with Lemon, Parm, Kale & Quinoa
Ingredients
· 3 acorn squash, halved- stem and seeds removed
· ¼ cup extra virgin olive oil
· ¼ cup maple syrup
· 1 tablespoon aleppo chili, or chili flakes
· 1 tablespoon fennel seed, lightly crushed
· Cracked black pepper and Kosher salt
Lemon Parm Kale
· 1 head of dragon kale, finely chopped
· 1 cup brussels sprouts, thinly sliced
· 1 fennel, thinly sliced
· 1 ½ cups cooked quinoa according to package
Dressing
· 1 lemon zested, one lemon juiced
· 2 tsp kosher salt
· ½ cup olive oil
· ½ cup grated parm plus more to finish
· 1 small garlic clove, grated
Directions
1. Preheat the oven to 450 degrees F.
2. Slice the acorn squash in half and remove the seeds and the stem. Place on a sheet tray cut side up and drizzle over the olive oil, maple syrup and then sprinkle over the aleppo, crushed fennel seed and season generously with kosher salt and cracked black pepper. Place in the pre-heated oven for 50 minutes until the top is golden and a knife runs through easily. Once it is roasted, remove from the oven.
3. Make the salad while the squash roasts. Place the cleaned and finely chopped kale into a bowl and squeeze over ½ lemon juiced, 1 tsp kosher salt and ¼ cup of extra virgin olive oil. Using your hands rub it together. This will tenderize the kale. Add in the sliced brussels, the sliced fennel, the rest of the kosher salt, ½ cup grated parm, grated garlic, the other half of the lemon, lemon zest and the rest of the extra virgin olive oil and toss to combine. Check for seasoning.
4. To serve, place the warm squash on a plate and fill with the salad in the middle. Sprinkle over a nice handful of cooked quinoa and finish with more grated parm. Enjoy. This is basically the dreamiest lunch.
#vegetarian #squash #kalesalad #vegetarianrecipe
EPISODE 5: Maple Fennel Acorn Squash with Lemon, Parm, Kale & Quinoa
Ingredients
· 3 acorn squash, halved- stem and seeds removed
· ¼ cup extra virgin olive oil
· ¼ cup maple syrup
· 1 tablespoon aleppo chili, or chili flakes
· 1 tablespoon fennel seed, lightly crushed
· Cracked black pepper and Kosher salt
Lemon Parm Kale
· 1 head of dragon kale, finely chopped
· 1 cup brussels sprouts, thinly sliced
· 1 fennel, thinly sliced
· 1 ½ cups cooked quinoa according to package
Dressing
· 1 lemon zested, one lemon juiced
· 2 tsp kosher salt
· ½ cup olive oil
· ½ cup grated parm plus more to finish
· 1 small garlic clove, grated
Directions
1. Preheat the oven to 450 degrees F.
2. Slice the acorn squash in half and remove the seeds and the stem. Place on a sheet tray cut side up and drizzle over the olive oil, maple syrup and then sprinkle over the aleppo, crushed fennel seed and season generously with kosher salt and cracked black pepper. Place in the pre-heated oven for 50 minutes until the top is golden and a knife runs through easily. Once it is roasted, remove from the oven.
3. Make the salad while the squash roasts. Place the cleaned and finely chopped kale into a bowl and squeeze over ½ lemon juiced, 1 tsp kosher salt and ¼ cup of extra virgin olive oil. Using your hands rub it together. This will tenderize the kale. Add in the sliced brussels, the sliced fennel, the rest of the kosher salt, ½ cup grated parm, grated garlic, the other half of the lemon, lemon zest and the rest of the extra virgin olive oil and toss to combine. Check for seasoning.
4. To serve, place the warm squash on a plate and fill with the salad in the middle. Sprinkle over a nice handful of cooked quinoa and finish with more grated parm. Enjoy. This is basically the dreamiest lunch.
#vegetarian #squash #kalesalad #vegetarianrecipe
What I cook after a long day of work in 30-ish minutes✨
EPISODE 6: Mushroom Barley Soup with Coriander Cheese Toast
Ingredients
• 6 tablespoons of extra virgin olive oil
• 3 sprigs of fresh thyme
• 2 tsp crushed @evermill coriander seed
• ½ tsp @evermill turmeric
• ½ tsp ground @evermill cumin
• 2 leeks, cleaned and finely chopped
• 3 cloves of garlic, finely chopped
• 2 lbs cremini mushrooms, brushed clean and sliced
• 3 carrots, finely chopped
• 4 celery stalks, finely chopped
• 1 ½ cups of pearl barley can also sub with farro, orzo or rice- just cook according to package
• 1 quart of veggie, chicken or beef stalk
• 10 cups of water, plus more if needed
• 1 lemon, juiced
• handful of fresh parsley
• kosher salt and cracked black pepper to taste
Coriander Cheese Toast
• sliced bread- sourdough or challah
• slices of camembert or brie- 2 for each piece of bread
• grated gruyere to top
• crushed @evermill coriander seed
Directions
1. Heat up 3 tablespoons of evoo and add the sliced mushrooms. Season well with kosher salt and cracked black pepper and sauté until lightly golden and all the water that comes out evaporates. Continue to do this until you sauté all the mushrooms and then place to the side. Heat up a large soup pot with 3 tablespoons of evoo and add in the chopped leeks, carrots, celery and thyme and season well with salt and pepper. Sauté until translucent and add in the chopped garlic, crushed coriander, turmeric and cumin. Add the mushrooms in with the barley, stock and the water. Bring to a boil and let simmer for 30 minutes. Add in more water if it gets too thick and check for seasoning. Squeeze in the lemon juice and keep to the side while you toast the coriander toast.
2. Preheat the broil and place the sliced bread on a sheet tray and add on the sliced camembert, grated gruyere and the crushed coriander seed. Place under the broiler for 3 minutes until fragrant and melty. Ladle in the soup and serve with the coriander cheese toast, fresh parsley and a little drizzle of evoo. Enjoy!
#mushroomsoup #soup #souprecipe #recipe
EPISODE 6: Mushroom Barley Soup with Coriander Cheese Toast
Ingredients
• 6 tablespoons of extra virgin olive oil
• 3 sprigs of fresh thyme
• 2 tsp crushed @evermill coriander seed
• ½ tsp @evermill turmeric
• ½ tsp ground @evermill cumin
• 2 leeks, cleaned and finely chopped
• 3 cloves of garlic, finely chopped
• 2 lbs cremini mushrooms, brushed clean and sliced
• 3 carrots, finely chopped
• 4 celery stalks, finely chopped
• 1 ½ cups of pearl barley can also sub with farro, orzo or rice- just cook according to package
• 1 quart of veggie, chicken or beef stalk
• 10 cups of water, plus more if needed
• 1 lemon, juiced
• handful of fresh parsley
• kosher salt and cracked black pepper to taste
Coriander Cheese Toast
• sliced bread- sourdough or challah
• slices of camembert or brie- 2 for each piece of bread
• grated gruyere to top
• crushed @evermill coriander seed
Directions
1. Heat up 3 tablespoons of evoo and add the sliced mushrooms. Season well with kosher salt and cracked black pepper and sauté until lightly golden and all the water that comes out evaporates. Continue to do this until you sauté all the mushrooms and then place to the side. Heat up a large soup pot with 3 tablespoons of evoo and add in the chopped leeks, carrots, celery and thyme and season well with salt and pepper. Sauté until translucent and add in the chopped garlic, crushed coriander, turmeric and cumin. Add the mushrooms in with the barley, stock and the water. Bring to a boil and let simmer for 30 minutes. Add in more water if it gets too thick and check for seasoning. Squeeze in the lemon juice and keep to the side while you toast the coriander toast.
2. Preheat the broil and place the sliced bread on a sheet tray and add on the sliced camembert, grated gruyere and the crushed coriander seed. Place under the broiler for 3 minutes until fragrant and melty. Ladle in the soup and serve with the coriander cheese toast, fresh parsley and a little drizzle of evoo. Enjoy!
#mushroomsoup #soup #souprecipe #recipe
What I cook after a long day of work in 30-ish minutes✨
EPISODE 5: Creamy Chickpea Shakshuka with Cilantro Jalapeño Oil
Ingredients
• 3 tablespoons extra virgin olive oil
• 1 large yellow onion, finely chopped
• 1 red pepper, finely chopped
• 5 @Evermill cardamom pods, crushed and shells removed
• 1 heaping tsp coriander seed, crushed
• 1 tsp @evermill paprika
• 1 tsp @evermill ground cumin
• ½ tsp @evermill ground turmeric
• 3 garlic cloves, finely chopped
• 10 tomatoes on the vine, roughly chopped
• 1-14 oz canned chickpeas, drained and rinsed
• 7-8 eggs
• kosher salt and cracked black pepper to taste
Cilantro Jalapeño Oil
• 1 jalapeño, finely chopped keeping in ribs and seeds for heat (remove if you don't want it spicy)
• ½ cup freshly chopped cilantro, stems and leaves, reserve some leaves for garnish
• ½ cup extra virgin olive oil
• ¾ tsp kosher salt
• ½ tsp @evermill sumac
Directions
1. In a large pan heat up the evoo and add in the chopped onion, bell pepper and season with salt and cracked black pepper. Sauté for a couple minutes and when the onion is translucent, add in the crushed cardamom and coriander, paprika, cumin and turmeric. Sauté for a couple more minutes and then add in the garlic. Sauté for 5 more mins and then add in the chopped tomatoes. Season with salt and cracked black pepper. Toss with the onion and pepper mixture and cover with a lid to cook down and turn into sauce. I sometimes add 1/2 cup of water to bring it along. When the mixture is boiling turn down the heat and keep covered for 20 minutes but keep an eye on it.
2. While it’s cooking make the cilantro jalapeno oil and keep to the side. Add the drained chickpeas into the tomato mixture and once the sauce is liquidy, remove the lid and let simmer to reduce and thicken. Check for seasoning and once the sauce is thickened, make wells in the sauce for the eggs (I made 7 eggs.) Crack the eggs in and season the tops with salt and pepper. Cover with the lid and cook on high heat until the white is just set but the yolks are a little runny (around 3-6 minutes depending on egg size.) When they are cooked, serve in the pan and drizzle over the cilantro oil and serve. SO FREAKING GOOD.
#shakshuka #recipe #vegetarian
EPISODE 5: Creamy Chickpea Shakshuka with Cilantro Jalapeño Oil
Ingredients
• 3 tablespoons extra virgin olive oil
• 1 large yellow onion, finely chopped
• 1 red pepper, finely chopped
• 5 @Evermill cardamom pods, crushed and shells removed
• 1 heaping tsp coriander seed, crushed
• 1 tsp @evermill paprika
• 1 tsp @evermill ground cumin
• ½ tsp @evermill ground turmeric
• 3 garlic cloves, finely chopped
• 10 tomatoes on the vine, roughly chopped
• 1-14 oz canned chickpeas, drained and rinsed
• 7-8 eggs
• kosher salt and cracked black pepper to taste
Cilantro Jalapeño Oil
• 1 jalapeño, finely chopped keeping in ribs and seeds for heat (remove if you don't want it spicy)
• ½ cup freshly chopped cilantro, stems and leaves, reserve some leaves for garnish
• ½ cup extra virgin olive oil
• ¾ tsp kosher salt
• ½ tsp @evermill sumac
Directions
1. In a large pan heat up the evoo and add in the chopped onion, bell pepper and season with salt and cracked black pepper. Sauté for a couple minutes and when the onion is translucent, add in the crushed cardamom and coriander, paprika, cumin and turmeric. Sauté for a couple more minutes and then add in the garlic. Sauté for 5 more mins and then add in the chopped tomatoes. Season with salt and cracked black pepper. Toss with the onion and pepper mixture and cover with a lid to cook down and turn into sauce. I sometimes add 1/2 cup of water to bring it along. When the mixture is boiling turn down the heat and keep covered for 20 minutes but keep an eye on it.
2. While it’s cooking make the cilantro jalapeno oil and keep to the side. Add the drained chickpeas into the tomato mixture and once the sauce is liquidy, remove the lid and let simmer to reduce and thicken. Check for seasoning and once the sauce is thickened, make wells in the sauce for the eggs (I made 7 eggs.) Crack the eggs in and season the tops with salt and pepper. Cover with the lid and cook on high heat until the white is just set but the yolks are a little runny (around 3-6 minutes depending on egg size.) When they are cooked, serve in the pan and drizzle over the cilantro oil and serve. SO FREAKING GOOD.
#shakshuka #recipe #vegetarian
Boss Veg ✨
EPISODE 4: Whole Roasted Broccoli with Romesco, Almonds and Dates…in @suziekondi
Whole Roasted Broccoli
· 2 heads broccoli
· 1/4 cup olive oil
· Salt to season
Romesco Sauce
· 3 whole red bell peppers, charred
· 1 large garlic clove
· 1 cup almonds
· 1 tbsp tomato paste
· 1 ½ tbsp red wine vinegar
· ½ cup extra virgin olive oil
· 2 ½ - 3 tsp kosher salt
· 2 tsp Aleppo chili
· ½ lemon, juiced
· 1 small red onion quarter and roasted
Almond & Date Gremolata
· 1 lemon zested
· ¾ cup shaved almonds, lightly toasted
· ½ cup parsley, chopped
· ¼ cup dates, pits removed and chopped
· ½ cup extra virgin olive oil
· Giant pinch of sea salt plus more if needed
Directions
1. Preheat the oven to 450 degrees F. Bring a large pot of water to boil and season well with kosher salt. Trim the base of the broccoli and add into the water. Boil on high for 4-5 minutes and then move to a sheet tray and let steam dry.
2. Peel and quarter a small red onion and place on the tray next to the broccoli. Drizzle the broccoli and onion generously all over with evoo and season well with kosher salt. Place in the oven for 30-35 minutes to really char.
3. While the broccoli is roasting make the romesco sauce. Place the peppers directly on the gas stove and char all over (you can also just place on a cast iron pan if you have an electric stove). Place in a bowl and cover with a plate to steam and let cool. Once cooled remove the skin, seeds and stem. Place in a food processor with the almonds, garlic, tomato paste, red wine vin, evoo, aleppo chili, lemon juice, kosher salt and after 25 minutes remove the charred onion from the oven and add to the blender. Blend all together and check for seasoning. Keep to the side while you assemble the gremolata.
4. Place all the gremolata ingredients in a bowl and mix.
5. When the broccoli is done, spread a nice layer of romesco on the bottom of a plate and place over the broccoli. Drizzle over the gremolata and finish with maldon sea salt and serve.
#broccoli #vegetarian #thanksgiving #thanksgivingrecipes
EPISODE 4: Whole Roasted Broccoli with Romesco, Almonds and Dates…in @suziekondi
Whole Roasted Broccoli
· 2 heads broccoli
· 1/4 cup olive oil
· Salt to season
Romesco Sauce
· 3 whole red bell peppers, charred
· 1 large garlic clove
· 1 cup almonds
· 1 tbsp tomato paste
· 1 ½ tbsp red wine vinegar
· ½ cup extra virgin olive oil
· 2 ½ - 3 tsp kosher salt
· 2 tsp Aleppo chili
· ½ lemon, juiced
· 1 small red onion quarter and roasted
Almond & Date Gremolata
· 1 lemon zested
· ¾ cup shaved almonds, lightly toasted
· ½ cup parsley, chopped
· ¼ cup dates, pits removed and chopped
· ½ cup extra virgin olive oil
· Giant pinch of sea salt plus more if needed
Directions
1. Preheat the oven to 450 degrees F. Bring a large pot of water to boil and season well with kosher salt. Trim the base of the broccoli and add into the water. Boil on high for 4-5 minutes and then move to a sheet tray and let steam dry.
2. Peel and quarter a small red onion and place on the tray next to the broccoli. Drizzle the broccoli and onion generously all over with evoo and season well with kosher salt. Place in the oven for 30-35 minutes to really char.
3. While the broccoli is roasting make the romesco sauce. Place the peppers directly on the gas stove and char all over (you can also just place on a cast iron pan if you have an electric stove). Place in a bowl and cover with a plate to steam and let cool. Once cooled remove the skin, seeds and stem. Place in a food processor with the almonds, garlic, tomato paste, red wine vin, evoo, aleppo chili, lemon juice, kosher salt and after 25 minutes remove the charred onion from the oven and add to the blender. Blend all together and check for seasoning. Keep to the side while you assemble the gremolata.
4. Place all the gremolata ingredients in a bowl and mix.
5. When the broccoli is done, spread a nice layer of romesco on the bottom of a plate and place over the broccoli. Drizzle over the gremolata and finish with maldon sea salt and serve.
#broccoli #vegetarian #thanksgiving #thanksgivingrecipes
Couldn’t stick to one veg…so did them all.
Root Veg Gratin
Ingredients
• 1 cup grated gruyère
• 1 cup grated parm
• 1 cup cream
• 1 cup milk
• 3 large garlic cloves - grated
• 1 ½ tablespoons fresh sage leaves- finely sliced – can also sub with rosemary or thyme
• 1 tablespoon coriander seed – lightly toasted and ground
• Season well with salt and pepper
• 2 long sweet potatoes – peeled
• 1 celeriac - peeled
• 4 russet potatoes - peeled
• 4 medium beets – peeled
Directions
1. Preheat oven to 400 F.
2. In a large bowl combine the cream, milk, grated garlic, freshly chopped sage and ground coriander. Grate the cheese in another bowl and mix. Remove around 1/3 cup and keep to the side and pour the rest in the cream mixture. Season the cream mixture well with salt and pepper and keep to the side as well.
3. Peel the veg and using a mandolin slice the veg all the same size. Remove a 1/3 cup of the cream mixture and place in another bowl. Place the beets in the small bowl of the cream mixture and place the rest of the sliced veg into the rest of the cream mixture.
4. Butter a baking dish- I used a 9 X 12 dish. Layer in the veg, pour in the rest of the cream mixture and then finish with the rest of the cheese.
5. Cover with tin foil and place in the preheated oven for 45 minutes covered and then remove the foil and roast for another 25 minutes, until golden and bubbly. Serve.
#gratin #thanksgiving #thanksgivingrecipes #vegetarian
Root Veg Gratin
Ingredients
• 1 cup grated gruyère
• 1 cup grated parm
• 1 cup cream
• 1 cup milk
• 3 large garlic cloves - grated
• 1 ½ tablespoons fresh sage leaves- finely sliced – can also sub with rosemary or thyme
• 1 tablespoon coriander seed – lightly toasted and ground
• Season well with salt and pepper
• 2 long sweet potatoes – peeled
• 1 celeriac - peeled
• 4 russet potatoes - peeled
• 4 medium beets – peeled
Directions
1. Preheat oven to 400 F.
2. In a large bowl combine the cream, milk, grated garlic, freshly chopped sage and ground coriander. Grate the cheese in another bowl and mix. Remove around 1/3 cup and keep to the side and pour the rest in the cream mixture. Season the cream mixture well with salt and pepper and keep to the side as well.
3. Peel the veg and using a mandolin slice the veg all the same size. Remove a 1/3 cup of the cream mixture and place in another bowl. Place the beets in the small bowl of the cream mixture and place the rest of the sliced veg into the rest of the cream mixture.
4. Butter a baking dish- I used a 9 X 12 dish. Layer in the veg, pour in the rest of the cream mixture and then finish with the rest of the cheese.
5. Cover with tin foil and place in the preheated oven for 45 minutes covered and then remove the foil and roast for another 25 minutes, until golden and bubbly. Serve.
#gratin #thanksgiving #thanksgivingrecipes #vegetarian
What I cook after a long day of work in 30-ish minutes✨
EPISODE 4: Sheet Tray Herbed Lamb Meatballs with Squash
Ingredients
• 1 butternut squash, peeled and cut into small chunks
• 1 head of garlic, sliced into half
• 1 red onion, sliced in half then quartered lengthwise
• 1/3 cup extra virgin olive
• 2 lbs ground lamb
• 3 cloves of garlic, finely chopped
• 1 1/2 panko breadcrumbs
• 3 eggs
• 1/2 cup freshly chopped dill, plus more to garnish
• 1/2 freshly chopped cup parsley, plus more to garnish
• 1/2 tsp ground cumin
• 1 tsp paprika
• 1 tsp ground coriander seed
• 1 tsp turmeric
• 2 tablespoon of Olive oil- to drizzle over meatballs
• Kosher salt and cracked black pepper to season plus more kosher salt to sprinkle on top of balls
• serve with tzatziki or garlicky tahini
Tzatziki
• 1 cup of plain full fat Greek yogurt
• 1 Persian cucumber, grated (if you can’t find Persian cucumbers you can substitute with a ¼ English cucumber) and squeezed so all the juice comes out. I use my hands for this.
• 1 tbsp of fresh dill, finely chopped
• 2 tsp of fresh lemon juice or a half a lemon squeezed
• 1 small garlic clove, grated
• 1 tsp kosher salt
Directions: In a bowl mix all the ingredients together. Keep in the fridge until ready to serve.
Directions
1. Preheat the oven to 450 degrees F
2. Place the squash, garlic and onion in a bowl and cover with 1/3 cup evoo and season well with kosher salt and cracked black pepper. Place onto a tray and roast for 15-25 minutes until the squash gets lightly charred and a knife can run through with little resistance. Remove from the oven and keep to the side while you roll your meatballs.
3. Place the ground lamb in a large bowl with the grated garlic, freshly chopped dill, parsley, eggs, panko, cumin, paprika, coriander and turmeric. Season generously with kosher salt and cracked black pepper, and using your hands bring it all together. Roll out into golf ball sized meatballs.
4. I charred my squash a little too much in the video so I had to roast them separately but to limit the mess place the balls on the squash and drizzle 2 tablespoons of olive oil over the meatballs. Season the top with kosher salt and place everything back in the oven. Roast for another 10-12 minutes until the balls are cooked and lightly golden on top. Finish with more herbs and serve with tzatziki or garlicky tahini.
#lamb #dinner #recipe #meatballs
EPISODE 4: Sheet Tray Herbed Lamb Meatballs with Squash
Ingredients
• 1 butternut squash, peeled and cut into small chunks
• 1 head of garlic, sliced into half
• 1 red onion, sliced in half then quartered lengthwise
• 1/3 cup extra virgin olive
• 2 lbs ground lamb
• 3 cloves of garlic, finely chopped
• 1 1/2 panko breadcrumbs
• 3 eggs
• 1/2 cup freshly chopped dill, plus more to garnish
• 1/2 freshly chopped cup parsley, plus more to garnish
• 1/2 tsp ground cumin
• 1 tsp paprika
• 1 tsp ground coriander seed
• 1 tsp turmeric
• 2 tablespoon of Olive oil- to drizzle over meatballs
• Kosher salt and cracked black pepper to season plus more kosher salt to sprinkle on top of balls
• serve with tzatziki or garlicky tahini
Tzatziki
• 1 cup of plain full fat Greek yogurt
• 1 Persian cucumber, grated (if you can’t find Persian cucumbers you can substitute with a ¼ English cucumber) and squeezed so all the juice comes out. I use my hands for this.
• 1 tbsp of fresh dill, finely chopped
• 2 tsp of fresh lemon juice or a half a lemon squeezed
• 1 small garlic clove, grated
• 1 tsp kosher salt
Directions: In a bowl mix all the ingredients together. Keep in the fridge until ready to serve.
Directions
1. Preheat the oven to 450 degrees F
2. Place the squash, garlic and onion in a bowl and cover with 1/3 cup evoo and season well with kosher salt and cracked black pepper. Place onto a tray and roast for 15-25 minutes until the squash gets lightly charred and a knife can run through with little resistance. Remove from the oven and keep to the side while you roll your meatballs.
3. Place the ground lamb in a large bowl with the grated garlic, freshly chopped dill, parsley, eggs, panko, cumin, paprika, coriander and turmeric. Season generously with kosher salt and cracked black pepper, and using your hands bring it all together. Roll out into golf ball sized meatballs.
4. I charred my squash a little too much in the video so I had to roast them separately but to limit the mess place the balls on the squash and drizzle 2 tablespoons of olive oil over the meatballs. Season the top with kosher salt and place everything back in the oven. Roast for another 10-12 minutes until the balls are cooked and lightly golden on top. Finish with more herbs and serve with tzatziki or garlicky tahini.
#lamb #dinner #recipe #meatballs
Boss Veg ✨
EPISODE 3: Pomegranate Glazed Mushroom Steaks
Ingredients
• 1 ½ - 2 lbs oyster and portobello mushrooms
• 1/3 cup olive oil + 2 tbs evoo
• 1 tablespoon ras el hanout
• ½ tsp ground turmeric
• 3 cloves of garlic, grated
• Salt and pepper to taste
Sauce
• 2 tablespoons pomegranate molasses
• ½ cup water
• 1 clove of garlic, grated
• 2 heaping tbs honey
• ½ tsp salt
Directions: place all the ingredients in a pot and bring to a boil. Turn down to a simmer and let simmer until the sauce has reduced to a thick syrup consistency, around 10 minutes on low.
Salad for the top
• Handful of fresh parsley
• Handful of fresh cilantro
• Handful of fresh mint leaves
• ½ a pomegranate
Directions
1. Tear the oyster mushrooms into medium sized pieces. Place on a sheet tray with the portobello mushrooms and cover with 1/3 cup of extra virgin olive oil, ras el hanout, turmeric, garlic and season well with salt and pepper. Heat a non-stick pan up with 2 tablespoons of evoo and place half the mushrooms in. Cover them with a cast iron pan to press down the mushrooms and to allow them to get crispy and evenly seared. Cook on medium heat for 3 minutes and when that side is golden flip over and cook the other side until golden. Place to the side and continue with the other mushrooms.
2. While the mushrooms continue to cook, make the sauce. When the mushrooms are all cooked, plate and drizzle over the sauce. Toss all the herbs with the pomegranate and place on top. Serve.
#mushrooms #recipe #vegetarian
EPISODE 3: Pomegranate Glazed Mushroom Steaks
Ingredients
• 1 ½ - 2 lbs oyster and portobello mushrooms
• 1/3 cup olive oil + 2 tbs evoo
• 1 tablespoon ras el hanout
• ½ tsp ground turmeric
• 3 cloves of garlic, grated
• Salt and pepper to taste
Sauce
• 2 tablespoons pomegranate molasses
• ½ cup water
• 1 clove of garlic, grated
• 2 heaping tbs honey
• ½ tsp salt
Directions: place all the ingredients in a pot and bring to a boil. Turn down to a simmer and let simmer until the sauce has reduced to a thick syrup consistency, around 10 minutes on low.
Salad for the top
• Handful of fresh parsley
• Handful of fresh cilantro
• Handful of fresh mint leaves
• ½ a pomegranate
Directions
1. Tear the oyster mushrooms into medium sized pieces. Place on a sheet tray with the portobello mushrooms and cover with 1/3 cup of extra virgin olive oil, ras el hanout, turmeric, garlic and season well with salt and pepper. Heat a non-stick pan up with 2 tablespoons of evoo and place half the mushrooms in. Cover them with a cast iron pan to press down the mushrooms and to allow them to get crispy and evenly seared. Cook on medium heat for 3 minutes and when that side is golden flip over and cook the other side until golden. Place to the side and continue with the other mushrooms.
2. While the mushrooms continue to cook, make the sauce. When the mushrooms are all cooked, plate and drizzle over the sauce. Toss all the herbs with the pomegranate and place on top. Serve.
#mushrooms #recipe #vegetarian