Tag Archives: recipe

Springroll Sushi Rolls with Rice Paper

Springroll sushi rolls
Springroll Sushi Rolls

Ingredients:

4 cups cooked sushi rice, follow my sushi rice recipe here,
7 rice papers,
10 crab sticks,
1 mango, peeled and sliced thinly,
2 avocados, pitted, peeled and sliced,
shredded carrot,
1 cup cucumber sticks,
1/2 oz. toasted sesame seeds, mix of black and regular,
sushi mat and cling wrap.

Recipe:

  1. Place one rice paper on a larger plate and run hot water over it slowly until the rice paper is very soft.
  2. Spread a layer of sushi rice over the rice paper, leaving just 1-inch on both sides uncovered.
  3. Place some of the ingredients in the center of the rice.
  4. Fold both sides of the spring roll over the ingredients.
  5. Now remove the spring roll from the plate and place it on sushi mat that have been wrapped with cling wrap in order to prevent sticking. Using the mat work the spring roll into an evenly-shaped sushi roll.
  6. Sprinkle some sesame seeds over the spring sushi roll and let it sit in a plate until you finish rolling the rest of them.
  7. Cut each spring roll in the middle and serve with some sweet soy sauce or a sauce of your choice.

Beef Shawarma Recipe At Home

Beef shawarma
Beef Shawarma Recipe at Home

Ingredients:

1 four-to-five pound eye of round beef roast,
1 teaspoon kibbeh spice mix,
1/2 teaspoon ground cumin,
1/2 teaspoon salt,
1/2 teaspoon paprika,
1 carrot,
1 onion,
2 stalks of celery
As needed:
1/2 cup Middle Eastern pickled beets or turnips,
diced tomato,
romaine lettuce,
sliced purple onion,
chopped parsley,
10 pita breads (8-inch) or more.

Ingredients for Garlic Sauce:

  • 1/4 cup olive oil
  • 1 teaspoon sugar
  • 2 tablespoons freshly squeezed lemon juice
  • 3 garlic cloves, minced
  • 1/2 teaspoon oregano
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup strained yogurt or labneh

Recipe:

  1. Rub the eye of round with the kibbeh spice mix, ground cumin, salt and paprika, and let it sit in a refrigerator, covered, for 30 minutes to marinate. Kibbeh spice mix can be obtained from a Middle Eastern grocery stores.
  2. Add a cup of water, the carrot, onion and celery to a roasting pan with the beef, preheat the oven to 400 F and just brown the top of the beef. After that, reduce the heat to 300 F, cover the roasting pan with aluminum foil and cook for a couple of hours or until the eye of round roast is tender and internal temperature is at least 178 F.
  3. Let the roast beef rest for about 10 minutes before you slice it thinly to strips. You should have enough meat for at least 15-20 beef shawarmas.
  4. In the meantime mix the ingredients for the garlic sauce.
  5. Spread some garlic sauce on the pitas and add your vegetables. Top with 3 oz. of sliced beef per pita and close the ends of the pitas so they can still slightly overlap.
  6. Use a panini press to grill the outside of the beef shawarma pita wraps to the desired doneness.
  7. Enjoy.

Chicken Shawarma Recipe – How To Make Shawarma at Home

Chicken shawarma
Chicken Shawarma

Ingredients:

2, six-ounce each, chicken breasts,
1 teaspoon kibbeh spice mix,
1/2 teaspoon ground cumin,
1/2 teaspoon salt,
1 teaspoon white vinegar,
1/2 teaspoon paprika,
1/2 cup Middle Eastern pickled beets or turnips,
As needed:
diced tomato,
romaine lettuce,
sliced purple onion,
chopped parsley,
4 pita breads (8-inch)

Ingredients for Garlic Sauce:

  • 1/4 cup olive oil
  • 1 teaspoon sugar
  • 2 tablespoons freshly squeezed lemon juice
  • 3 garlic cloves, minced
  • 1/2 teaspoon oregano
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup strained yogurt or labneh

Recipe:

  1. Mix the chicken breasts with the kibbeh spice mix, ground cumin, salt, vinegar and paprika in a mixing bowl and let them sit in a refrigerator, covered, for 30 minutes to marinate. Kibbeh spice mix can be obtained from a Middle Eastern grocery store.
  2. Bake the chicken breasts in a preheated oven at 325 F for about 30 minutes or until ready. Internal temperature should be 175 F.
  3. Let the chicken breasts rest for about 10 minutes before you slice them thinly on strips.
  4. In the meantime mix the ingredients for the garlic sauce.
  5. Spread some garlic sauce on the 4 pitas and add your vegetables. Top with 3 oz. of sliced chicken per pita and close the ends of the pitas so they can still slightly overlap.
  6. Use a panini press to grill the outside of the chicken shawarma pita wraps to the desired doneness.
  7. Enjoy.

How To Make Quesadilla

Here is how to make chicken quesadilla at home.

Ingredients:

4 10-inch tortillas, white or whole wheat,
8 oz. grated cheddar (or cheddar and mozza combo),
2 five-ounce boneless and skinless chicken breasts,
taco seasoning to taste.

Recipe:

  1. Butterfly the chicken breasts and season them with taco seasoning.
Raw chicken for quesadilla
Raw chicken for quesadilla

2. Cook the chicken breasts over cast-iron pan at medium-high temperature.

Cooking the chicken breasts for quesadilla
Cooking the chicken breasts for quesadilla

3. Let the cooked chicken sit for 5 minutes before you dice it.

Cooked chicken breasts
Cooked chicken breasts

4. Shread the cheese and dice the chicken breasts.

Chicken quesadilla ingredients
Chicken quesadilla ingredients

5. Set up the chicken quesadillas by dividing the cheese and chicken between the four tortillas as seen on the photo, only on one side. Season each quesadilla with taco seasonong to taste.

Set up the 4 chicken quesadillas
Set up the 4 chicken quesadillas

6. Close the quesadilla by flipping the empty side over the ingredients, and cook the chicken quesadillas on both sides in a 10-inch cast-iron pan over medium temperature until they are lightly browned, two at a time.

Cooking the quesadillas in a cast-iron pan
Cooking the quesadillas in a cast-iron pan

7. When the quesadillas are ready, cut each to 3 pieces and serve with salsa and sour cream if desired.

Chicken quesadilla with salsa.
Chicken quesadilla with salsa

Penne Pomodoro Pasta Recipe

Penne pomodoro pasta
Penne Pomodoro Pasta

Ingredients:

1 can (500 gr.) peeled Roma tomatoes in tomato juice,
4 tablespoons olive oil,
1 tablespoon chopped basil,
1 small onion, chopped,
1 tablespoon minced garlic,
2 teaspoons sugar,
1 teaspoon salt,
2 bay leaves,
1 teaspoon dry oregano,
1 tablespoon butter,
1 teaspoon white pepper.

Recipe

1. Heat the olive oil in a saucepan and sauté the chopped onion and garlic until slightly golden.

2. Blend briefly the tomatoes with a stick blender and pour them in the saucepan. Add the salt, white pepper, oregano and bay leaves.

3. Simmer the tomato sauce over low temperature for about 30 min. (or until the desired consistencyis achieved), stirring occasionally.

3. Add the sugar, chopped basil and butter 10 minutes before the sauce is ready. 

Cooking tip: Make sure you are using real butter, not margarine, in this recipe. Use this Italian tomato sauce for pastas or on top of veal or chicken parmesan.

Rigatoni Melanzane Eggplant Pasta Recipe

Rigatoni melanzane eggplant pasta
Rigatoni Melanzane Pasta (with eggplant)

This recipe serves three or four dinner servings. Rigatoni Melanzane is a very simple and tasty recipe, one of the best ways to enjoy the great taste of the eggplant.

Ingredients:

1 lb. rigatoni pasta,
2 cups tomato pasta sauce,
3 tablespoons extra virgin olive oil,
2 cups diced eggplant,
1 tablespoon chopped fresh basil,
2 garlic cloves, chopped,
1/4 small yellow onion, chopped,
1/4 cup grated Pecorino Romano cheese,
1/2 teaspoon dry oregano, salt and pepper to taste.

Recipe

  1. Heat the olive oil in a large heavy skillet and saute the eggplant, onion and garlic until the eggplant cubes are soft and nicely browned.
  2. Add the tomato sauce, basil and oregano and reduce the sauce slightly by simmering it at low heat for about 5-10 minutes.
  3. Boil the rigatoni pasta according to the package instruction, usually about 12 minutes. Strain the boiled rigatoni and toss them with the melanzane pasta sauce.
  4. Serve the Rigatoni Melanzana with some grated Pecorino Romano cheese on top.

Crab-Stuffed Mushrooms Recipe

Crab-stuffed mushrooms recipe
Crab-Stuffed Mushrooms Recipe

Ingredients:

16 big mushroom caps, (called stuffers),
1 single package cream cheese,
4 oz crab meat, diced,
1 Tbsp. chopped onion,
1 handful fresh baby spinach,
3 garlic cloves, chopped,
1 Tbsp. butter,
1 Tbsp. chopped red pepper,
16 thin slices of aged cheddar,
salt and pepper to taste.

Recipe:

  1. Heat the butter and saute the mushroom caps. Season with salt and pepper.
  2. In the same pan saute the pepper, onion and garlic for 3 minutes.
  3. Add the crab meat and baby spinach, and cook for about 1 minute more, until the spinach is wilted. Remove from heat.
  4. Add the softened cream cheese and mix well.
  5. Fill the mushroom cups with the mixture and top with the aged cheddar.
  6. Bake the stuffed mushrooms in the oven until the cheddar cheese is melted.
  7. Serve four stuffed mushrooms with a little salad in each plate, as appetizer.
  8. (Optional): Panko bread crumbs can be added to the mushroom stuffing mixture.

Vegetarian No Meat Chili Recipe

Vegetarian no meat chili
Vegetarian No Meat Chili

Ingrediets:

1/4 cup sunflower oil,
1/2 medium onion, chopped,
3 garlic cloves, chopped,
2 stalks celery, chopped,
1 carrot, diced,
1 red bell pepper, chopped,
2 cans (13 oz. each) black beans,
1 can (13 oz.) diced tomato,
500 ml. tomato passata (strained tomato),
1 bay leave,
1/2 teaspoon cumin powder,
1 teaspoon chili flakes,
1 teaspoon smoked paprika,
1 tablespoon chili seasoning (or to taste),
1 heaping tablespoon of sugar,
salt to taste (if needed),
1/4 cup grated parmesan cheese product.

Recipe:

1. Heat the oil in a large heavy saucepan and saute the garlic and onion for 3 minutes.

2. Add the diced carrot, celery and red pepper and saute for 5 more minutes. Stir often.

3. Add the black beans without the liquid, and the seasonings without the sugar.

4. After 2 minutes add the diced tomatoes and the passata.

5. Stir well, cover with a lod and simmer for about 25 minutes while stirring occasionally.

6. Add the sugar to the vegetarian chili 5 minutes before it is ready.

7. When the chili is ready remove it from the heat and stir in the parmesan cheese.

8. Serve the vegetarian chili in bowls and top with some shredded cheese. Enjoy.

Gnocchi Arrabbiata Pasta Recipe

Gnocchi arrabbiata pasta image
Gnocchi Arrabbiata

Ingredients:

1 pounds of gnocchi (dry or frozen),
1 1/2 cups crushed tomatoes,
3 tablespoons olive oil,
1 teaspoon chili flakes,
1 tablespoon fresh chopped basil,
2 garlic cloves, chopped,
1 teaspoon butter,
salt and freshly ground black pepper to taste.

Recipe:

1. Heat the olive oil and butter in a frying pan and saute the garlic until golden.

2.Add the chili flakes 1 minute before the garlic is ready, followed by the crushed tomatoes and basil. (Optional: You can add 1/4 cup of chicken stock to the sauce).

3. Season the Arrabbiata sauce with salt and pepper and cook it for several minutes over meduim heat until the desired consistency.

4. Boil the gnocchi according the package instructions, strain it and toss it with the Arrabbiata sauce. I boil my gnocchi by dropping them in a large pot with boiling water and little salt, then after they have been floating on the surface of the boiling water for 2-3 minutes, I take them out with a collander and mix them with the sauce right away.

This Gnocchi Arrabbiata recipe is for 5 servings of pasta. I served the gnocchi with some freshly grated Pecorino Romano cheese on top.

Stacked Caprese Salad Recipe

Stacked Caprese salad with buffalo mozzarella
Caprese Salad with Formaggio di Bufala

Ingredients:

4 large ripe beefstake tomatoes,
2-3 balls of fresh buffalo mozzarella, (formaggio di bufala)
4 tablespoons pasto sauce,
sea salt to taste,
some leaf lettuce for decoration,
freshly ground black pepper to taste,
fresh parsley sprig or basil for decoration.

Recipe:

  1. Slice each tomato to 4-5 slices and sprinkle some sea salt on each slice.
  2. Arrange the tomato slices on stacks, as seen in the picture below, and put a teaspoon of pesto sauce and a slice of buffalo mozzarella between the tomato slices.
  3. Serve each stack of caprese salad on a plate over some leaf lettuce and grind some black pepper on top.
  4. Decorate the caprese salads with fresh parsley or basil.
  5. This salad is very easy and doesn’t take any major cooking skills to prepare. Preparation time is only 10 minutes. For best results serve the salad slightly chilled, but not cold. If you have balsamic reduction ready, you can sprinkle it around the edges of the plate for decoration. Cheers.