Seared Spinach & Chickpeas with Lemon October 16, 2022 by Jill Foucre Leave a Comment Seared Spinach & Chickpeas with Lemon 2022-10-17 02:36:21 Print Ingredients 3 Tbsp extra virgin olive oil 1 medium yellow onion chopped 4 medium garlic cloves chopped 1/4 tsp each salt & pepper 3 scallions sliced, whites and greens separated 1 Tbsp tomato paste 1 tsp ground cumin 1/2 tsp ground allspice 15.5 oz can chickpeas, juices reserved 1 Tbsp lemon zest, 2 Tbsp lemon juice 10oz bunch spinach, bottom inch trimmed, roughly chopped 2 radishes halved and thinly sliced Instructions In a 12-inch skillet over medium high heat, heat olive oil until shimmering. Add onion, garlic, salt and pepper. Stir occasionally until lightly browned 4-6 minutes. Add scallion whites, tomato paste, cumin, allspice, and continue to cook 2 minutes until mixture is well browned Stir in the chickpeas and reserved liquid along with lemon zest, scraping up brown bits. Add spinach a large handful at a time, stirring to help it wilt, adding more as space allows. Reduce to medium, stir occasionally until spinach is tender and mixture is stewy, approximately 10 minutes Stir in lemon juice, season with salt & pepper if desired. Transfer to serving dish and top with radishes, scallion greens and an additional drizzle of oil Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Lebanese-Style Spicy Potatoes with Lemon & Cilantro October 16, 2022 by Jill Foucre Leave a Comment Lebanese-Style Spicy Potatoes with Lemon & Cilantro 2022-10-17 02:32:44 Print Ingredients 2 ½ pounds Yukon Gold potatoes, unpeeled, cut into 1-inch chunks Kosher salt 1⁄4 cup extra-virgin olive oil 3 medium garlic cloves, minced 1 tablespoon Aleppo pepper, plus more to serve 1⁄2 teaspoon hot paprika or 1⁄2 teaspoon sweet paprika plus 1/8 teaspoon cayenne pepper 1⁄2 cup lightly packed fresh cilantro, chopped 2 tablespoons lemon juice Instructions In a 12-inch nonstick skillet, combine the potatoes, 3 cups water and 2 teaspoons salt. Bring to a simmer over medium-high, then cover and cook until a skewer inserted into the potatoes meets no resistance, 10 to 12 minutes. Drain the potatoes in a colander; wipe out the skillet. Distribute the potatoes on a clean kitchen towel or a doubled layer of paper towels and thoroughly pat dry. In the same skillet over medium-high, heat the oil until shimmering. Add the potatoes and cook, stirring occasionally, until well browned all over, 8 to 10 minutes. Add the garlic and cook, stirring, until the garlic is lightly browned, 1 to 2 minutes. Add the Aleppo pepper and paprika; cook, stirring, until fragrant, 30 to 60 seconds. Remove the pan from the heat and stir in half the cilantro and the lemon juice. Taste and season with salt, additional sprinkle of Aleppo pepper, then transfer to a serving dish. Top with the remaining cilantro and an additional sprinkle of Aleppo pepper. By Christopher Kimball Adapted from Milk Street: The World in a Skillet Adapted from Milk Street: The World in a Skillet Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Grain Bowl with Ginger Miso & Honey Dressing October 16, 2022 by Jill Foucre Leave a Comment Grain Bowl with Ginger Miso & Honey Dressing 2022-10-17 02:23:21 Print Ingredients 1 bottle Ginger Miso and Honey Dressing 1 English cucumber 1 pt. Cherry tomatoes 2 large sweet potatoes 3 ears corn 1 bunch radishes 3 avocados 1 cup quinoa, farro, or other grain 2 cups vegetable stock 2 T olive oil 1 T rice wine vinegar 2 T chili crunch 8 oz. Greens (arugula, mixed greens, spinach…) Salt and pepper Cooked shrimp or chicken (optional) Instructions • Bring 2 cups vegetable stock to a boil, add one cup quinoa, cover and simmer for 15 minutes. Let cool. • Peel (optional) and dice sweet potatoes, coat with olive oil, place on baking sheet and roast at 400 degrees for about 15-20 minutes (until potatoes are tender). Let cool. • Slice cucumbers and add 1 T of rice vinegar and 2 T of chili crunch. • Toss well to coat. • Cut corn from the cob and briefly cook (sauté in a small dot of oil). • Cut cherry tomatoes in half, season with salt and pepper. • Cut radishes in half or quarters, season with salt and pepper. Assembly Divide the green in bowls. Add about ¼ cup quinoa in the center of the bowl. Place sweet potatoes, corn, radishes, cherry tomatoes, marinated cucumbers, alongside the quinoa. Add half an avocado and some cooked shrimp or chicken, if using. Drizzle with Ginger Miso and Honey dressing. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Cold Peanut Noodles October 16, 2022 by Jill Foucre Leave a Comment Cold Peanut Noodles 2022-10-17 02:19:31 Print Ingredients 12 ounces soba noodles or thin spaghetti ¼ cup less sodium soy sauce ¼ cup unseasoned rice vinegar ¼ cup toasted sesame oil 6 tablespoons smooth peanut butter 4 teaspoons dark brown sugar 2 tablespoons finely grated fresh ginger 5 to 6 teaspoons chili-garlic paste Small pinch kosher salt 1 English cucumber ¼ cup roasted, salted peanuts Fresh cilantro, for serving Instructions Fill a large pot with water 2 inches from the top and bring to a boil over high heat. Cook the noodles according to the package directions (they should be al dente). Drain into colander rinse under cold water until cool. Shake out excess water. Transfer to a large bowl. In a small bowl, whisk together the soy sauce, vinegar, toasted sesame oil, peanut butter, brown sugar, ginger, chili-garlic paste, and salt. Pour over the noodles and toss well. Quarter the cucumber lengthwise. Then slice crosswise into small pieces. Chop the peanuts. Divide the noodles among bowls and top with the cucumber, peanuts, and cilantro. By Vegan at Times by Jessica Seinfeld Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Broccoli, Cheddar & Rice Fritters October 16, 2022 by Jill Foucre Leave a Comment Broccili, Cheddar and Rice Fritters 2022-10-17 02:13:54 Print Ingredients 3 large eggs, lightly beaten 1 tsp kosher salt Freshly ground black pepper 2 cups (around 330 grams) cooked rice (any type, can be leftover) 1 cup (100 grams) finely chopped steamed broccoli florets 2 scallions, chopped ¾ cup (80 grams) coarsely grated cheddar (any sharpness) Butter and olive oil for frying Instructions 1. Using a fork, beat the eggs with the salt and pepper in a large bowl until combined. 2. Add the rice, broccoli, scallions and cheddar to the eggs and stir to combine. 3. Add a pat of butter and a tablespoon of olive oil to a large non-stick frying pan over medium heat. Once melted and hot, add a heaping spoonful of the rice mixture to the pan and press slightly to flatten it into about a ½ inch thickness. Once the bottom has browned, the cheese has melted and the eggs are set, flip the fritter and brown on the other side. Repeat with remaining batter, making sure you stir before scooping. Adapted from from Smitten Kitchen Every Day Adapted from from Smitten Kitchen Every Day Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/