Chicken Buddha bowl with peanut butter dressing

INGREDIENTS

1 large sweet potato, peeled and cut into 1/2-inch cubes
1 large red onion, diced
3 tbsp. extra-virgin olive oil, divided
Kosher salt
Freshly ground black pepper

1 lb. boneless, skinless chicken breasts
1/2 tsp. garlic powder
1/2 tsp. ground ginger
1 small clove garlic, minced
2 tbsp. creamy peanut butter
1/4 c. Juice of 1 lime
1 tbsp. low-sodium soy sauce
1 tbsp. honey
1 tbsp. toasted sesame oil
4 c. cooked brown rice
1 avocado, thinly sliced
2 c. baby spinach
1 tbsp. Freshly chopped cilantro, for garnish
1 tsp. Toasted sesame seeds

DIRECTIONS

Preheat oven to 425°. On a large baking sheet, toss sweet potatoes and onion with 1 tablespoon of oil and season with salt and pepper. Bake until tender, 20 to 25 minutes.

Meanwhile, in a large skillet over medium- high heat, heat 1 tablespoon of oil. Season chicken with garlic powder, ginger, salt, and pepper. Cook until golden and no longer pink, 8 minutes per side. Let rest 10 minutes, then slice.

In a small bowl, whisk together garlic, peanut butter, lime juice, soy sauce, and honey. Whisk in sesame oil and remaining 1 tablespoon olive oil until smooth.

Divide rice among four bowls and top each with sweet potato mixture, chicken, avocado, and baby spinach.

Sprinkle with cilantro and sesame seeds and drizzle with dressing before serving.

Simple garlic spaghetti recipe

Anchovies are totally optional in this recipe. The garlic, however, is not!

INGREDIENTS

6 cloves garlic, divided
1/4 c. extra-virgin olive oil, divided
1/2 c. panko bread crumbs
1/4 tsp. crushed red pepper flakes
Kosher salt
1 lb. dry spaghetti
1 tbsp. butter
3 oil-packed anchovy filets, minced (optional)
Juice and zest of 1/2 lemon
1/3 c. freshly grated Parmesan (optional)
1/3 c. freshly chopped parsley

Mince 3 garlic cloves. In a large skillet over medium-high heat, heat 3 tbsp olive oil.

Add breadcrumbs and minced garlic and season with crushed red pepper flakes and salt.

Cook until bread crumbs or golden and garlic is fragrant, about 3 minutes.

Remove breadcrumbs onto a paper towel lined plate and wipe out skillet.

Thinly slice remaining 3 cloves garlic. Place a large pot of salted water over high heat and bring to a boil.

Prepare spaghetti according to package instructions, reserving at least 1 cup pasta water.

Meanwhile, return skillet to medium heat and add remaining tablespoon of olive oil and butter. When butter is melted, add sliced garlic and anchovies if using.

Cook until garlic is fragrant and anchovies are dissolved, about 2 minutes. Lower heat to medium-low until pasta is done cooking.

Add pasta to skillet and toss. Stir in lemon juice, lemon zest, and Parmesan if using. Add pasta water to thicken sauce as needed.

Stir in parsley and 3/4 of the bread crumbs and toss. Top with remaining bread crumbs and serve immediately.

Irani Samosa Recipe -also called onion samosa.

Irani Samosa - also called onion samosa

Ingredients:

For Samosa

Patti Maida / Plain Flour - 1 cup
Atta / Whole Wheat Flour - 1/2 cup
Salt - 1 tsp
Oil - 1 tbsp
Water - to knead a soft dough
Oil  - 2-3 tbsp (to prevent sticking while rolling 2)
Dry Maida  - 4-5 tbsp (to prevent sticking while rolling 2)

For Making Irani Samosa :

Onion - 3 chopped
Carrot - 1 finely chopped
Cabbage - 1/4 cup finely chopped
Green Chili - 2 chopped
Coriander Leaves - 1/4 cup
Curry Leaves - 1 sprig (optional)
Salt - as per taste
Red Chili Powder  - 1 tsp
Haldi Powder - 1/4 tsp
Coriander Powder - 1 tsp
Cumin Seeds - 1/2 tsp
Garam Masala - 1/2 tsp
Kitchen King Masala - 1/2 tsp (optional)
Poha / Rice Flakes - 4-5 tbsp

For Maida Paste - Maida - 2 tbsp
Water - 1/2 tbsp
Oil - to deep fry
Masala for sprinkling - 1 tsp salt and 1 tsp coriander powder

 

Arabian Chicken Stew

Arabian Chicken Stew

Ingredients

 450 gram skinless chicken thighs or legs
 2 tomatoes finely chopped
 2 zucchini diced
 1 large onion finely chopped
 1 potato diced
 1 carrot diced
 4 garlic cloves minced
 3/4 cup chopped coriander leaves
 2 tablespoons oil
 2 tablespoons tomato paste
 1 tablespoon coriander powder
 2 teaspoons cumin powder
 1/2 teaspoon black pepper powder
 1/2 teaspoon turmeric powder
 1/4 teaspoon cardamom powder
 1/4 teaspoon cinnamon powder
 Salt
 8 cups of boiling water

Instructions

Add the oil and onion in a hot pan, and cook till the onion turns brown. Add the chicken and cook on medium heat until you see brown patches on either side of the chicken.
Add the potatoes and carrot and stir for 3 minutes.

Add the tomatoes, stir for 3 minutes, and cook on medium heat for five to seven minutes. Add the garlic and spices, stir to mix, and add the zucchini and fixings. Let it simmer for 2 minutes.

Now it's time to season with the salt. Add the boiling water and let the stew cook for 45 minutes, until the chicken is tender. Finish off with the coriander and serve hot. Enjoy!

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Pineapple and grilled salmon fiesta

Pineapple and Salmon Fiesta

Ingredients:

    4 skin-on salmon fillets
    1 1/2 cups chopped fresh pineapple
    1/4 onion, chopped
    Juice of 3 limes, divided
    2 tablespoons extra virgin olive oil
    1 tablespoon chopped fresh cilantro
    1 teaspoon honey
    Kosher salt
    Ground black pepper

Mix together pineapple, onion, juice of 1 lime, cilantro, salt and pepper in a bowl. Set aside. Combine juice of 2 limes, oil and honey in a bowl. Brush fillets with mixture then cook on a pre-heated grill over medium high heat for 5 to 6 minutes per side or until cooked through. Allow to cool for a few minutes before serving with pineapple mixture.

Garlic butter steak and potatoes.

Garlic butter steak and potatoes

Ingredients:

650g sliced flank steak
650g baby yellow potatoes, quartered
1 tablespoon olive oil
3 tablespoons butter
5 garlic cloves, minced
1 teaspoon fresh thyme, chopped
1 teaspoon fresh rosemary, chopped
1 teaspoon fresh oregano, chopped
salt and fresh black pepper
crushed red chili pepper flakes, optional

For the marinade:

1/3 cup soy sauce
1 tablespoon olive oil
1 tablespoon hot Sriracha sauce
Fresh cracked pepper


Mix the steak strips with soy sauce, olive oil, pepper, and the hot sauce, and set aside to marinate.

Cook the potatoes in boiling salted water for 8 minutes.

In a large pan over medium-high heat, mix 1 tablespoon olive oil and 1 tablespoon butter. When the butter is melted, add the potatoes and cook for about 4 minutes until the potatoes are golden and fork tender. Set aside.

Add the remaining 2 tablespoons butter, garlic, red chili pepper flakes, and fresh herbs in the pan, and lay the steak strips in one layer. Keep the drained marinade for later.

Cook the meat on both sides until nicely browned, or to your own taste. Stir in the rest of the marinade before the steak is done, and cook for another minute. Add the potatoes back to the pan and add salt and pepper if needed.

Remove the pan from the heat and garnish with more crushed chili pepper, fresh herbs, and a sprinkle of parmesan cheese. Serve and enjoy!

Beef and broccoli stir fry.

Beef and broccoli stir fry.

Ingredients (serves 4 people)

1 1/4 lbs flank steak thinly sliced
1 tablespoon + 1 teaspoon vegetable oil divided use
2 cups broccoli florets
2 teaspoons minced fresh ginger
1 teaspoon minced garlic
1/4 cup oyster sauce
1/4 cup beef broth or water
1 teaspoon sugar
2 teaspoons toasted sesame oil
1 teaspoon soy sauce
1 teaspoon cornstarch
salt and pepper to taste

Instructions

Heat 1 teaspoon of oil in a large frying pan over medium heat. Add the broccoli and cook for approximately 4 minutes or until tender.

Add the ginger and garlic to the pan and cook for 30 seconds more.

Remove the broccoli from the pan; place on a plate and cover. Wipe the pan clean with a paper towel and turn the heat to high. Add the remaining tablespoon of oil.

Season the steak pieces with salt and pepper and add them to the pan in a single layer - you may need to do this step in batches. Cook for 3-4 minutes on each side until browned and cooked through.

Add the broccoli mixture back to the pan and cook for 2 more minutes or until warmed through.

In a bowl whisk together the oyster sauce, beef broth, sugar, sesame oil and soy sauce. In a small bowl mix the cornstarch with a tablespoon of cold water.

Pour the oyster sauce mixture over the beef and vegetables; cook for 30 seconds. Add the cornstarch and bring to a boil; cook for 1 more minute or until sauce has just started to thicken.

Serve immediately, with rice if desired.

Easy and simple ground beef and pasta skillet recipe.

Easy and simple ground beef and pasta skillet recipe.

Ingredients:

2 cups pasta (cooked) see NOTES
1 tbs extra-virgin olive oil
1 lb ground beef
½ tsp pepper
3 garlic cloves, minced
1 tsp crushed red chili flakes (optional)
1 tbs Worcestershire sauce
2 tbs tomato paste
1 onion, chopped
½ cup chopped parsley, plus more for garnish
salt to taste
2 cups shredded mozzarella

Start by cooking the pasta al dente. Reserve ½ cup of the pasta water, and drain the pasta without rinsing.

Next, in a large skillet over high heat add 1 tablespoon olive oil and brown the ground beef while breaking up with a wooden spoon, about 2 minutes.

Reduce to medium heat, and season with salt and black pepper. Stir in the garlic, onions, chili flakes, Worcestershire sauce, tomato paste, parsley, and ½ cup pasta water.
Simmer until the meat is tender, for 8 to 10 minutes.

Toss in the pasta and 1 cup of mozzarella. Top with the remaining cheese, cover with lid and finally, garish with additional parsley.

Enjoy!

 

Penne with chorizo and creamy tomatosauce recipe

Penne with chorizo and creamy tomatosauce

Ingredients

450g penne pasta
25g butter
1 tsp finely chopped rosemary
700g ripe tomatoes, peeled and diced
salt and ground pepper
pinch sugar
175-225g chorizo or kabanossi sausage
pinch crushed chilies
150ml oz cream
3 tbsp finely chopped flatleaf parsley
4 tbsp grated parmesan 

Let's begin by melting the butter in a sauce pan. Add the chopped rosemary and diced tomatoes.

Season with salt, pepper and sugar. Cook the sauce for 5 minutes, until the tomatoes are beginning to soften.

Slice the sausage into 5mm rounds and add to the sauce with the crushed chilies.

Add the cream and chopped parsley, and allow to simmer for 3-4 minutes. Stir frequently until the cream has reduced by half, and remove the pan from the heat.

Cook the pasta al dente, drain and stir into the sauce with the grated parmesan. Sprinkle with the remaining parsley, and serve. Enjoy!

Watch the YouTube video again:

Classic chili con carne recipe.

 

 Classic Chili Con Carne (Ingredients for 6 people)

2 tablespoons olive oil

2 pounds ground beef

1 onion (large) chopped

4 cloves garlic chopped

2 tablespoons ground cumin

2 tablespoon dried oregano

2 teaspoons smoked paprika

½ teaspoon cayenne pepper or more if you like it spicy

2 tablespoons tomato paste

28 oz can crushed tomatoes

½ cup beef stock

14.5 oz can kidney beans drained

salt and pepper to taste

a handful of fresh chopped parsley


This chili con carne recipe is packed with flavour. Let's get started. Take a large pan, put in the olive oil, and add the onions. Sauté the onions until lightly golden. Add the garlic and fry for another minute.

Next comes the ground beef. You can also use turkey beef, instead of ground beef if you care about calories. It's important to brown the meat, so don't overcrowd the frying pan. If you put in too much meat, the meat will steam instead of browning and you will miss a lot of flavors.

You can add some bacon fat to get extra flavor. Fry the beef until it is fully cooked for about 8 minutes. Add cumin, oregano, paprika, cayenne pepper, and tomato paste and cook for about 2 minutes. Add the tomatoes, the beef stock and beans, season with salt and pepper, and stir in the parsley. Let it simmer over low heat. If you like it hot, you can add some chili peppers, or a pinch of dried chili flakes.

Stir the pan occasionally until the chili thickens slightly, about one and a half hours. When done, you can serve the chili with white rice in a bowl, and add toppings like shredded cheese, sour cream, jalapeño slices or fresh cilantro and you're done.

You can also make amazing chili dogs, by spooning some chili con carne over your hotdogs, and top them with grated cheese.

Chili con carne tastes better the next day, so this is the perfect make-ahead dish that can be reheated the next day. Cooked chili will last for 3 to 4 days in the refrigerator.

You can also freeze chili con carne in covered airtight containers or freezer bags. Enjoy!

Watch the YouTube video again:

  

Chicken curry in less than 30 minutes.

Chicken Curry (Ingredients for 4 people)

Time: less than 30 mins

6 spring onions
3 garlic cloves
2 tbsp vegetable oil
200g chopped tomatoes
2 tbsp curry powder
1 tsp ground ginger
400g boneless skinless chicken thigh, cut
into 2.5cm pieces
100ml Greek-style natural yoghurt, plus
extra to serve
salt and pepper

Serve with 200g long grain rice

Here's a simple chicken curry that is easy to prepare.

Start by slicing the spring onions, and keep a handful of the sliced green parts for garnish. Peel and chop the garlic. Heat the oil in a large sauce pan and cook onions and garlic for a few minutes. Add the tomatoes, curry powder and ground ginger and cook for 3 to 4 minutes. If the pan gets dry add a splash of water.

Add the chicken and cook for 5 minutes. Make sure that all the chicken is coated and browns on the sides.

Add 250 milliliters of water and bring to the boil. Reduce the heat and cook for 10 to 15 minutes, until the chicken is cooked through.

While the chicken is cooking, prepare the rice. Pour the rice into a saucepan and rinse it under the cold tap to take away the starch. Drain the water and add clean water to cook the rice. Boil and cook the rice gently for 10 minutes. Take the curry off the heat, stir in the yoghurt and season with salt and pepper. 

Serve the curry with the rice and garnish with a drizzle of yoghurt. Enjoy!

Watch the YouTube video again: