2 red potatoes
1 red bell pepper
1/2 large red onion
3 garlic cloves
Seasonings: smoked paprika, thyme, salt, pepper, scallions (optional)
Chop the potatoes. Cover them with cold water in a pot and a pinch of salt. Heat until water boils for a couple of minutes then turn off the heat. Drain, coat in a little oil, and set aside. Chop the rest of the vegetables. Fry the onions in some vegetable oil/butter over medium-high heat, then the garlic, until fragrant. Fry the bell pepper. Set aside. Fry the potatoes until they sear, without crowding, then add back the rest of the ingredients. Season to taste. Top with scallions or parsley (chives could do as well).
I do love garlic butter roasted mushrooms, so I was inspired to incorporate this form of protein in the morning brunch (also because we had run out of yogurt. Ack). So of course I needed to know the best method How to saute mushrooms. Cut thick, cook hot, don’t overcrowd. Done. Accompanied by some freshly grated Parmesan, a dash of salt and pepper and olive oil, and a wedge of smoked gouda. The omelette included scallions, salt, pepper, and just before I folded it in half, several strips of the same smoked gouda (melts wonderfully when reheating leftovers).
1 small yellow onion, chopped
5 cloves garlic, crushed then sliced
salt, black pepper, crushed red pepper, ground cumin, paprika
1 28-ounce can whole peeled tomatoes, undrained
1 medium summer squash or zucchini, cored and thinly sliced
3 Anaheim chiles or jalapenos, stemmed, seeded, and finely chopped
3/4 cup pesto, homemade or store-bought (optional)
Handful of fresh basil leaves / parsley, for garnish (optional)
1/2 cup feta cheese, crumbled
warmed pitas / bread, to serve
Heat oil in saucepan/pot over medium. Add onions, then garlic, and cook until golden and fragrant. Add the chilies. Add the spices. Crush and add the tomatoes with their liquid. Add half a cup of water. Add the zucchini / squash. Simmer for 15 minutes. Season with salt to taste. Crack eggs evenly across the sauce. Cover and cook for 5 minutes. Spoon hot sauce over the eggs to poach them. Garnish with pesto (to replace zhoug) if using. Serve with feta cheese and bread of choice.
P.S. Amber was craving African food, after her most excellent trip earlier this year. Voila!
My sister just had a new baby, so we’ve been trying to create protein-rich, one pot meals that aren’t too complicated. Photo above includes the leftovers paired with a mushroom spinach cheese omelette and smoked gouda on English muffin.
lean ground turkey (we had beef in the freezer)
1/2 red onion, chopped
3 cloves garlic, minced
chili powder, ground cumin, kosher salt, paprika, oregano, Dried red pepper flakes
1 can crushed tomatoes, fire-roasted
1 can kidney beans, drained
1 can cannellini beans, drained
1-2 jalapenos or other fresh hot pepper, minced (we can’t tolerate too spicy though!)
1 bell pepper
1/2 bottle fresh tomato sauce or tomato puree
3 tablespoons cider vinegar (we forgot, next time!)
1 bottle beer (next time!!)
Heat the oil over moderately low heat and cook the onions until fragrant. Add the garlic and cook for one minute more. Raise the heat to medium and add the beef, stirring and breaking up any lumps until it is no longer pink, about 10 minutes. Mix all the rest of the ingredients in your slow cooker. Serve with sour cream and grated cheese.
125 mL olive oil
10 cloves garlic, 1/2 minced and 1/2 smashed
2 dried cascabel chiles (or 1 medium dried guajillo chile), seeds removed and crushed into flakes
450 g shrimp
1 lemon, juiced or 60-89 ml brandy / cognac / dry sherry
salt and pepper, parsley, sweet paprika, red pepper flakes
No Picture — I forgot the parsley and they were eaten too fast (slightly overcooked because they were a little tough)!
Combine the minced garlic, olive oil, salt, and shrimp to marinate. Saute smashed garlic and chiles/pepper flakes in olive oil until fragrant, about 10 minutes on medium-low heat. Fry shrimp until cooked, about 2 minutes on medium-high heat. Sprinkle on lemon juice and parsley. Serve hot.
6 cloves garlic, finely grated
2 splashes of lemon juice / sherry vinegar
pinch of sea salt
pinch of honey / sugar
4 Yukon gold potatoes, chopped (~500 g)
300ml olive oil (or duck fat, if you can get it)
1 small onion, finely chopped
1 red chilli, finely chopped
smoked paprika, cayenne pepper/red pepper flakes/chili
400g tin chopped tomatoes
Chives, chopped, to serve
No Photo! I forgot the chives and overcooked the potatoes!
Bake the potatoes in olive oil for ~45 minutes at 200 deg C. Salt lightly and set aside. Fry onion and chili at medium heat in the fat of your choice until fragrant, then add the tomatoes, spices, and simmer 20 min. Add 1 spoonful of your acid. Taste. Mix with the potatoes. Top with chives.
Whisk garlic with olive oil separately. Mix the egg, 1 spoonful of lemon juice, salt, honey to this. Serve potatoes with a side of the aioli (aka garlic mayonnaise), with chorizo or chistorra.
170 g falafel mixture (from the box)
2 medium yellow onions, halved and thinly sliced
3 cloves of garlic, peeled and minced
Few gratings fresh lemon zest
coarse sea salt (depending on broth)
1 1/2 cups vegetable broth (for cooked chickpeas)
A few grinds of black pepper
Big handful of parsley (or a mix of parsley, cilantro and mint would be good too)
1/4 cup pine nuts
Tomato-cucumber “relish” salad
Tahini and plain yogurt
Additional paprika for sprinkling
To make a tomato-cucumber “relish” salad: Chop some tomatoes and a smaller cucumber into very small pieces. Finely chop 1/4 of a small red onion. Mix vegetables and onion in a bowl and dress to taste with olive oil, fresh lemon juice, salt and pepper.
To make lemon-tahini yogurt: Whisk 6 spoonfuls of well-stirred tahini in the bottom of a bowl. Whisk in the juice of a whole lemon, 1 minced garlic clove and 4 tablespoons water until smooth. Whisk in 1 cup plain yogurt, about 1/4 at a time, until smooth. Season with salt.