Showing posts from June, 2013

Spicy Oven Roasted Almonds

Well, today was not a "cooking" inspiring day, it was more of removing wall closet shelving and sanding sort of day.   However an hour ago I started craving something salty. Behold the spicy oven roasted almonds...   This really does not qualify to be called a recipe, it's more of a whim, but what the hell …     Ingredients (All quantities to taste): 2 pinches of Smoked Paprika 2 pinches of Cayenne Pepper 4 pinches Kosher Salt 2 pinches Cream of Tartar Powder 1 tsp Olive Oil 1 C of Whole raw Almonds   Steps: 1. Preheat the oven on 350F. 2. Take some smoked paprika, cayenne pepper, kosher salt, cream of tartar powder, olive oil. 2. Mix all the ingredients well, then add a big bunch of raw almonds. Toss the almonds very well in the mixture until all coated well. 3.   Spread the almonds on a cooking sheet, and roast in the oven for 10 minutes. 4. Take out, let it cool, and EAT.   PS: never use the broiler to roast almonds 😃

Grilled Chicken - Egyptian Style

Ingredients 1-1/2 to 1-3/4 pounds boneless skinless chicken breasts (or chicken tenderloins/boneless thighs) 1/4 C extra virgin olive oil 1 tsp salt 1 tsp sugar 3 garlic cloves, minced 2 teaspoons paprika 1 tsp cumin 1/2 tsp coriander 1/4 tsp ginger 1/4 tsp turmeric 1/4 tsp cinnamon 1/8 tsp cayenne pepper Instructions 1. Place chicken between 2 pieces of wax or parchment paper and, using a meat mallet, pound to an even ½-inch thickness. (Skip this step if substituting chicken tenderloins or thighs) 2. Mix all ingredients except chicken together in a small bowl or measuring cup. Place pounded chicken breasts inside 1 gallon zip-lock bag. Add marinade to the bag, press air out and seal shut. Massage marinade into the breasts until evenly coated. Place the bag in a bowl in the refrigerator (to protect against leakage), and let the chicken marinate for 5-6 hours (anything longer than an hour will do). If you are using the oven broiler: 3. Pre-heat the oven broiler on hig

Moroccan Farro with Kale, Feta, and Almonds

 Farro served with "Grilled Chicken - Egyptian Style" Ingredients:   1 1/2 C Farro 3 C water 1/4 tsp allspice 1/4 tsp salt 4-5 C chopped Kale (one bunch) 6 Cloves sliced garlic 1 T fine chopped ginger 1/3 C golden raisins. 3 T olive oil 1/2 tsp salt 1 T apple cider vinegar 1 T honey 1/2 tsp cumin 1/2 tsp cinnamon 1/4 C chopped parsley 1/2 C sliced almonds 1/3 C fresh Feta (Crumbled) Steps to produce the Magic: 1. In a small pot bring farro, water, salt and allspice to a boil. 2. Cover and turn heat down to low and simmer for 45 mins (depending on the quality of the grains, so check it after 30 mins) or until farro is tender and water is mostly gone. 3. In the mean time, sauté ginger and garlic on med low heat in 3 T Olive oil. 4. When the mixture is lightly browned (5 mins) add chopped kale. 5. Cook slowly on low heat, stirring often for about 5 min. 6. Add 1/3 C golden raisins. 7. Let simmer on lowest setting until kale is tende

Back to blogging...again

Well, I decided to revive this little corner of my universe for the sole purpose of doing so. My excuse: to post the recipes I cook now and then. So stay tuned (whomsoever you are :) ), some good food on its way.