Sweet Potato Quinoa Patties October 16, 2022 by Jill Foucre Leave a Comment Sweet Potato Quinoa Patties 2022-10-17 02:38:52 Print Ingredients 2 1/4 cups cooked and cooled quinoa 1 cup baked and mashed sweet potatoes 4 scallions (white & light green parts), chopped plus more for garnish 1/4 cup chopped cilantro or parsley 1/2 tsp kosher salt, plus more to taste 1/2 tsp freshly ground black pepper 2 T extra virgin olive oil Instructions Romaine or butter lettuce leaves, for serving Avocado for serving Sriracha Aioli from Terrapin Ridge for serving In a large bowl, combine the quinoa, sweet potato, scallions, cilantro, salt and pepper. Stir together until thoroughly combined. Taste for salt, you may want to add a pinch more. Divide the mixture evenly into 9 portions for small patties or 4 portions for large ones. Form into ¾-inch thick patties, pressing together tightly so they hold their shape. In a large nonstick skillet, heat the 2 tablespoons oil over medium-high heat. Add the patties and cook for 3 to 4 minutes per side, until both sides are golden brown and crispy. (You may need to add a little more oil.) Serve the patties in lettuce leaves and top with Sriracha Aioli and avocado and sprinkle with scallions and pepper. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
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/
Dragon’s Breath Hot & Spicy Pecans October 16, 2022 by Jill Foucre Leave a Comment Dragon's Breath Hot & Spicy Pecans 2022-10-17 02:29:30 Print Ingredients 2 tbsp. butter, melted 1 tbsp. Worcestershire Sauce 1-2 tsp s.a.l.t. Sisters Dragon’s Breath Rub* 2 cups pecan halves Instructions Preheat oven to 300 degrees In a medium bowl, mix butter, Worcestershire sauce and Dragon’s Breath Rub. Stir in the pecans and gently toss to coat. Spread coated pecans onto a baking sheet and roast 30 minutes, stirring every 10 minutes. Suggestion: Serve the pecans on an Arugula Salad with goat cheese crumbles and a simple vinaigrette dressing. By *s.a.l.t. Sisters Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Grilled Flank Steak with Summertime Fruit Salsa October 16, 2022 by Jill Foucre Leave a Comment Grilled Flank Steak with Summertime Fruit Salsa 2022-10-17 02:26:20 Print Ingredients Fruit Salsa 1 cup Nectarines or Peaches, diced 1 Red Pepper, diced ¼ cup Red Onion, diced ½ cup Pineapple, diced 1 tsp Jalapeno, minced 4 Tbsp Cilantro, chopped ¼ tsp Salt 1 Lime, juiced Flank Steak 1-2 lbs Flank Steak ¼ cup Honey ¼ cup Olive Oil 2 Tbsp Dried Thyme 2 cloves Garlic, minced 1 Tbsp Dried Oregano 1/3 cup Soy Sauce ½ tsp Pepper Instructions Fruit Salsa Stir all ingredients together and refrigerate while grilling steak. Flank Steak Combine all marinade ingredients. Score the steak to help the marinade penetrate. Place the steak and marinade in a Ziploc bag and refrigerate overnight. Prepare a hot grill or grill pan. Remove steak from marinade and grill approximately 8 minutes per side. Cook to 140 degrees for medium rare. Remove steak from heat and rest covered with foil for 10 minutes. Slice across the grain of the meat in thin diagonal slices. Serve topped with Fruit Salsa. To serve as an appetizer, smear crostini with goat cheese and top with flank steak and salsa. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/