Split pea is a favorite of mine because I can make it in 35 minutes. Even though I make only one quart of it at a time, I saute my vegs in a 2 quart pot so I can get them all browning and carmelizing. (Double the recipe if you want 2 quarts.)
Mmmm breaded Roma tomato slices roasted, crispy AND chewy! Basically 1/3 of the way to a dried tomato. The resident food critic pronounced them the best he’s ever had, anywhere. I’d have to agree. I like Roma tomatoes because they’re not very watery, they stay firm and flavorful. Plus I can grow tomatoes from the slices!
I love a good omelet but I’m not good at making them. What I can do tho is make a killer stovetop frittata.
(1) First I basically make a stirfry of all my fave veggies. For me that’s onion, red pepper strips, halved brocolli florets, mushrooms, scallions. Fill the bottom of the pan with them, it will cook down by half. Cook til golden.
(2) pour *egg mixture to cover the vegs.
(3) lower the heat (for me it’s medium low)
(4) after 5 mins, top with fresh tomato and strips of cheese, cover and let it all melt
(5) serve alone or inside a grilled soft taco with sour cream and lettuce
Za’atar is a flavorful condiment to sprinkle over soups, salads, hummus, roasted vegetables, olive oil for bread dipping and croutons.
1 tbsp dried thyme
1 tbsp oregano
1 tbsp cumin seeds, freshly ground
1 tbsp coriander
1 tbsp toasted sesame seeds, freshly ground
1 tbsp sumac
½ teaspoon kosher salt
¼ teaspoon red chili flakes if you like heat
What I like about making the adobo and sazon seasoning mixes myself is I can control the sodium. I use less because I typically add soy sauce. Some add chili powder to these, some add cayenne pepper. Here is a Cuban version and a Puerto Rican version. Both yummy!
I learned something today. I love kung pao chicken. I always avoided eating the little red chilies in it thinking they would be too hot for me. Yet I like the numbing sensation. So today I learned it’s two different foods. I was researching make a spicy sauce for some bland chicken I cooked last night and that’s when I read about the difference between the Szechuan peppercorns and the dried red chilies. They said the peppercorns are not hot but they do have the mouth numbing quality. A friend said he usually grinds them and uses them in any dish he’d like to give more heat and a slightly floral flavor. They aren’t hot as much as they have a somewhat punchy and mildly fruity flavor and they give that mouth numbing effect.
This is the sauce. Use half for marinade.
1. Simmer sauce until thick
2. Brown chicken fast in wok with the ginger, scallions, garlic and red chilies.
3. Then add a chopped red pepper, half a chopped onion and half a chopped zucchini.
4. Then add sauce and 1 small can of diced water chestnuts and a handful of unsalted dry-roasted peanuts.
5. Before serving, drizzle with 1 tsp sesame oil (don’t cook sesame oil, add it before serving) Continue reading
For this recipe, you’ll use the packet of 15 bean soup mix but you will NOT use the seasoning packet. I like a highly flavored soup but I don’t care for all the sodium contained in the seasoning packets. I’ve learned it’s just as easy to make my own (link here for Homemade Cajun Spice Mix. You’ll notice the cajun spices are also the recipe for homemade chili powder.
YIELD: About 3/4 cup
Saute fresh green beans with fresh garlic, red pepper, Kalamata olives, a little sliced jalapeno and a couple of cherry tomatoes. Spices used are crushed fennel and coriander seed, cumin, mustard seed and paprika
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