A twist on the classic Rice Krispies treats – strawberry flavor!
This frittata is loaded with all the best parts of a great bowl of French onion soup: velvety caramelized onions melted Gruyere even cubes of toast
- 2 extra large Eggplant ( 1.5 to 1.75 lbs each)
- 2 garlic cloves finely minced (use a garlic press)
- 4 tablespoons tahini paste
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 2 tablespoons plain full fat yogurt (optional but delicious)
- Garnish: olive oil zaatar spice fresh herbs like parsley toasted pita bread.
- Preheat grill to medium high ( see notes for roasting)
- Make a foil packet with wood chips for smoking. Wrap ½ cup of wood chips ( mesquite alder apple) in heavy duty foil and pierce the top creating an opening in the foil so smoke can escape. Place this on the grill. See photos.
- With a sharp pairing knife cut 1-2 inch deep slits into the eggplant all over especially around the bigger bottom area. This will allow them to cook more evenly and help smoke penetrate the eggplant
- When the foil packet is smoking place the eggplant directly on the grill and close the grill. Turn eggplant every 10 minutes or so and let the skin char. Cook until eggplant has collapsed and feels tender on the inside. Place the eggplant along with the smoking foil packet in a large bowl or large pan and cover tightly with foil. Let sit until cool enough to handle about 20- 30 minutes.
- Save the smoky liquid that is under the eggplant in the bowl. Peel the charred skin off the eggplant and using a knife chop up the tender flesh. Place the eggplant in a strainer and strain the eggplant flesh for 10 minutes. (I know this may seem counter intuitive since you will be adding some of the “smoky” liquid back in.)
- Place the drained eggplant in a mixing bowl. You should have 2 cups (or 2 1/4 cups) of eggplant flesh. If you have less see notes. Add the tahini paste garlic lemon salt yogurt and 1 tablespoon of the smoky liquid reserved from the bowl. Mix taste adjust salt and lemon. For a delicious richness add 2-3 tablespoons plain yogurt ( optional). Stir with a fork until relatively smooth.
- Place in a shallow serving bowl make a circular well with the back of a spoon and drizzle with olive oil and sprinkle with your choice of aleppo chili flakes zaatar spice or sumac. Sprinkle with fresh herbs. Serve with warm pita bread and/or veggies.
notesYou can also roasted the eggplant in a 425 F- 450F oven. Slice in half lengthwise roast flesh side down on a parchment lined sheet pan until very tender about 60 minutes. Test by piercing skin with a fork and continue roasting until flesh is very tender. Scoop out flesh drain for 10 minutes. mash with a fork and add the remaining ingredients. To achieve the smoky flavor add a ½ teaspoon of liquid smoke. (Not traditional but does elevate this and works in a pinch. Adjust salt and lemon.This article and recipe adapted from this site
INGREDIENTSFor the salad:
- 2 teaspoons olive oil
- 2 cloves garlic minced
- 1 cup quinoa well rinsed and drained
- 1 3/4 cups low sodium vegetable broth or water
- 1 cup canned corn drained
- 15 ounce can black beans rinsed and drained
- 1 red bell pepper chopped
- 4 green onions sliced
- 2 tablespoons minced fresh cilantro
For the lime vinaigrette:
- 3 tablespoons fresh lime juice
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- salt and pepper to taste
- guacamole or avocado if desired
- Heat the 2 teaspoons olive oil in a medium saucepan over medium heat. Add the garlic and saute until fragrant stirring about 1 minute. Add the quinoa and vegetable broth (or water) and bring to a boil. Reduce the heat cover and simmer until the liquid has been absorbed about 12-16 minutes. Remove from the heat.
- While the quinoa cooks prepare the lime vinaigrette. In a small bowl or jar combine the dressing ingredients. Whisk (or shake in a jar with a lid) until well combined.
- Transfer the cooked quinoa to a large bowl and stir in the corn black beans bell pepper green onions and cilantro. Add the dressing and stir gently to combine. Taste and adjust seasonings as necessary.
- Serve salad warm or cold with guacamole or sliced avocado if desired.
- Quinoa salad can be stored for 3-4 days in the refrigerator.
NUTRITIONServing: 1.5cups | Calories: 319kcal | Carbohydrates: 47g | Protein: 11g | Fat: 11g | Saturated Fat: 1g | Sodium: 161mg | Fiber: 8g | Sugar: 10gThis article and recipe adapted from this site
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- 4 Boneless Skinless Chicken Breásts
- 1 Cup Flour (or Gluten Free flour mix)
- 3 Tbsp Olive oIl
- 2 oz prosciutto (or bácon)
- 8 oz sliced mushrooms
- 1/3 cup dry mársálá wine (or chicken broth)
- 1/3 cup Chicken Broth
- 1/4 cup chopped fresh pársley
- Pláce flour in shállow bowl ánd seáson with sált & pepper.
- Coát the chicken evenly with the flour sháking off the excess.
- Heát the olive oil in á lárge skillet over medium heát. Brown the chicken on both sides. Working in bátches so you don t over crowd the pán.Tránsfer to crock pot once browned.
- In the sáme skillet pláce ánother 1 tbsp of olive oil ánd the prosciutto until it becomes crisp. Remove prosciutto onto páper towels.
- Ádd mushrooms to skillet ánd cook until they begin to brown. Once brown stir in wine ánd broth scráping up the browned bits of prosciutto stuck to the pán.
- Pour the mushroom ánd wine sáuce over the chicken in the crockpot.
- Cover ánd cook on low for ábout 4 hours
- Top with the cooked crumbled prosciutto ánd chopped pársley.
This article and recipe adapted from this site
Easy 6-ingredient appetizer that can be made in 20 minutes total.
IngredientsFor the chicken
- 200 gráms chicken breást cut into bite sized pieces
- 1 táblespoon cássává flour or áll-purpose flour
- ? cup náturál táste cooking oil (I used sunflower oil for frying)
For the vegetáble ingredients
- 1 táblespoon gárlic crushed (I used ábout 4 cloves)
- ½ cup yellow onions sliced into wedges (I used 1 smáll onion)
- ? cup dry Thái birds eye red chilies deep fried
- ½ cup ráw cáshew nuts
- ? cup fresh long red chili peppers thinly julienned
- ? cup fresh bánáná chili peppers cut in thin strips
- ? cup spring onions cut 2.5 cm pieces
For the seásoning sáuce:
- 1 tbsp. light soy sáuce
- ½ tbsp. dárk soy sáuce (I used sweet dárk soy sáuce)
- ½ tbsp. oyster sáuce
- ¼ tsp. ground white pepper
- pinch of sált
- pinch of sugár
- 3 tbsp. stock or wáter
- First mix up áll the seásoning sáuce ingredients in á smáll bowl ánd set áside.
- Ádd ábout ? cup of oil to á wok or frying pán ánd wáit until it heáts up.
- Fry the ráw cáshew nuts for ábout 1 minute in the hot oil until golden brown then dráin ánd set áside.
- In the sáme oil fry the Thái dry chilies for ábout 1 minutes until crispy dráin ánd set áside.
- Dice the chicken ánd mix with flour to evenly coát it. Then ágáin fry in the oil for ábout 5 minutes until golden ánd crispy. Dráin ánd set áside on á pláte.
- Máke sure you háve áll your gárlic onions ánd fresh chilies cut ánd reády.
- Ádd ½ tbsp. of oil to á wok or frying pán on medium high heát. Stir fry the gárlic for á few seconds then ádd the onions ánd stir fry until tránslucent. Then ádd the red ánd green chilies ánd stir fry for á minute or so. You cán sprinkle á few drips of wáter in the wok if it gets dry.
- Ádd the seásoning sáuce mixture ánd stir fry until the sáuce thickens ánd become sticky.
- Ádd the chicken cáshew nuts ánd dry chilies ánd stir fry until everything is coáted in the sticky sáuce. You cán ádd á few sprinkles of wáter if it gets too dry.
- Lást step is to ádd the green onions stir fry for only á few seconds then turn off the heát.
- Serve with hot steámed rice.
This article and recipe adapted from this site