Pulled Chicken

Who’s excited for football season to start?? Not me haha I don’t follow football but my husband does & he’s a huge Steelers fan. In honor of kickoff tonight, I slow roasted chicken thighs with a ton of seasoning in order to make pulled chicken sandwiches with baked fries for dinner!  So full of flavor & so easy! I just seasoned the chicken with all of the ingredients for my homemade bbq sauce & let those flavors cook into the meat for 6.5 hours. Using the slow cooker is the best way to get this done, it’s ready by the time you come home. 

Time: 10 mins prep, 6.5 hours cook time, 5 mins assembly  

Ingredients:  

• 4 chicken thighs, skin removed 
• 2 tablespoons ketchup
• 1 tablespoon coconut nectar
• 1 teaspoon granulated garlic  
• 1 teaspoon granulated onion  
• 1 teaspoon chili powder
• 1 teaspoon ground cinnamon  
• 1 teaspoon smoked hot paprika  
• 1 teaspoon salt  
• 1 teaspoon ground mustard
• 1 teaspoon black pepper
• 2 teaspoons white vinegar  
• 1 teaspoon liquid smoke  

Recipe:  

1. Put the chicken thighs in your slow cooker & pour all of the above ingredients on top of them. 
2. Turn the slow cooker on low for 6.5 hours & cover it. If you can, use tongs to turn the chicken over every 2 hours or so, so that the sauce coats evenly around the meat. It’s not necessary if you’re not home to do this step.
3. When the time is up, use tongs to remove the bones. The meat should break apart very easily, just use the tongs or two forks to break it. You should be able to mix it around so it gets coated in the sauce from the bottom of the slow cooker. 

That’s literally all it is to it! Make a sandwich, little sliders, whatever you want. 

Buffalo Cauliflower Bites

Fasting for Navratri has never been easier! We had guests this past weekend, my cousins from Orlando [heart emoji] and they love football. So you can imagine the desire for wings & football food. I was determined to make a bunch of snacks that would satisfy the wings cravings but be meatless, eggless, and somewhat healthy. Challenge accepted.  

Time: 30 mins  

Ingredients:  

• 1 head cauliflower cut into florets
• 1/2 cup Franks red hot sauce  
• 3 tablespoons butter (we used a butter substitute)
• 1/2 cup all purpose flour  (can use rice flour for a glutenfree version) 
• 1/2 cup water  
• salt & pepper to taste 

Recipe:

1. In a large basin, mix the flour & water together, seasoning with salt and pepper.  You want it to be a batter, so add more flour or water as needed. 
2. Dip the raw cauliflower into the batter & place it on a cookie sheet lined with parchment paper.  
3. Bake the battered cauliflower on 450 for 10 mins.  
4. While the cauliflower is baking, mix the hot sauce & butter together.  
5. Remove the pan from the oven, then liberally brush the buffalo sauce on each one using a pastry brush. 
6. Place the cauliflower back into the oven for another 20 minutes.  

Enjoy at room temperature, they're not as good when super hot.  These are great with ranch dip! 

Chocolate Chip Cookies

Soft, chewy, melt in your mouth goodness that are both eggless & glutenfree!! 😱 Yes, we did. Check it out below. 

Time: 1 hour  

Ingredients: 

• 2 cups rolled oats
• 6 tablespoons sweet cream (salted) or butter. You can use a butter substitute if you want these to be vegan. 
• 1 tablespoon Lactaid
• 2 tablespoons apple sauce  
• 4 teaspoons vanilla extract
• 1/3 cup brown sugar  
• 2 teaspoons baking powder  
• 2 teaspoons corn starch
• 1/2 cup semi sweet chocolate chips (or vegan chocolate chips if you want this to be vegan)
• coarse sea salt (optional) 

Recipe: 

1. Melt the butter & apple sauce together in the microwave for 30 seconds or until melted. 
2. Add in the lactaid & the vanilla extract. Stir in the brown sugar, let it dissolve, and then set the mixture aside. 
3. Using a food processor, grind the oats into a flour. Pour it in a large bowl.  
4. Add the corn starch and baking powder, using a spatula to combine. 
5. Pour in the wet ingredients mixture & stir until incorporated. The dough will be wet, that's what we want.  
6. Add in the chocolate chips.  
7. Cover with plastic wrap & refrigerate for 20-30 minutes. This helps your cookies turn out chewy. 
8. Preheat oven to 350 degrees.  
9. Line 2 cookie sheets with parchment or foil wrap & spray with cooking spray.  
10. Form 2" balls of the dough and press them into flatter cookies, then lay them 3" apart on the cookie sheet. 
11. Sprinkle with sea salt.  
12. Bake for ONLY 10 minutes.  They will continue to cook on the cookie sheet as they cool and you don't want them to be too dry.  

Crunchy Roasted Chickpeas

Here you go, folks! A healthy, crunchy, spicy (if you want) snack!! I don't know bout y'all but I feel so accomplished making my own snacks, especially when they are healthy.   This one will take you ~40 mins. If you try this, tell me your spice combos, I'm dying to try new ones!

Time:  40 mins

Ingredients: 

• 1 can chickpeas
• 1.5 tablespoons olive oil  
• ground cayenne pepper to taste 
• crushed red pepper to taste
• salt to taste  

Recipe:  

1. Strain & rinse the canned chickpeas. You can boil them with 2 tablespoons baking soda before baking them, to remove the skins if you like. 
2. Place the chickpeas in a medium bowl and toss them in the olive oil & cayenne. I used 1 teaspoon cayenne, this was perfect for me. Add more or less if you like. Or none at all! 
3. On a cookie sheet lined with parchment paper, bake on 400 F for 30 mins.  
4. Toss again with salt & crushed red pepper.  
5. Allow them to cool completely before storing them in a bottle or zip loc bag or they will lose their crunchiness. But have no fear, if they aren't crunchy anymore the next day, you can put them back in the oven for another 2-3 mins on 400F to freshen them up! 

Methi Thepla

Theplas became one of my favorite Gujarati snacks when I started college & met my BFF. She is Guju & her mom would make her these divine, paper thin, loaded with flavor, incredibly complex tasting snacks. I learned that they are called theplas & they are not so complex to make!  The cooler thing is that they are pretty healthy because of the fenugreek (methi) leaves. Fenugreek is known to help lower blood sugar, so it's great for diabetics. 

Heres my take, don't be afraid to try it at home!  

Time: 1.5 hours, yields 30 theplas

Ingredients:  

•  2 cups whole wheat flour
• 1/2 cup besan (gram flour) 
• 3 tablespoons chopped fresh methi (fenugreek)  without the stems
• 2 green chilis, sliced 
• 1.5 teaspoons ground jeera (cumin)
• 1.5 teaspoons chili powder
• 1 teaspoon coriander  
• 1.5 teaspoons haldi (turmeric)
• ghee or butter for cooking 
• 1 cup half & half (can use dahi / plain yogurt, or simply water) 
• water for kneading  

Recipe: 

1.  In a large bowl, add the dry ingredients & the methi leaves, mix to combine. 
2. Add in the half & half slowly, kneading a bit at a time.  
3. Add in the yogurt & knead until all of the dry ingredients are incorporated into the dough.  
4. Wrap in plastic wrap & refrigerate for 15 mins.  
5. Form golf ball sized pieces out of the dough, this mixture should give you about 30.  
6. Roll out each piece with a rolling pin on a lightly floured surface. Sprinkle whole wheat flour down first to ensure the dough doesn't stick.  
7. On a shallow pan or taawa, heat 1 teaspoon of butter or ghee. Use medium-low heat.  
8. Place the round, flat thepla on the pan or taawa & butter the top side.  
9. When you see a bunch of bubbles forming, flip the thepla over using tongs or a spatula. Let it brown slightly on the other side. 
10. Put the cooked thepla in a container lined with paper towel to soak up the excess butter.  

Enjoy with achaar or spiced yogurt & chai!  

Baked Tofu

Tofu is so versatile that it can stop you in your tracks when trying to think of what to do with it. The possibilities are endless! I usually leave it raw & cube it up for a dish. Or grind it down in the food processor to make veggie patties. But I tried baking those cubes this time & I was pleasantly surprised! Here's my Asian spiced baked Tofu, you can go ahead and choose whatever seasonings you like.  

Time: 1 hour

Ingredients: 

• 1 pack extra firm Tofu
• 1/2 cup soy sauce  
• 1 tablespoon honey
• 1.5 teaspoons crushed red pepper  
• 1 teaspoon granulated garlic  

Recipe: 

1. Drain the Tofu well before transferring it to a small hand towel.  
2. Cut it into cubes and place another hand towel over the cubes, press down to drain further. Use a can of vegetables or tomato sauce or something heavy to weigh it down. Leave the can on top of the towel for 10 mins to 30 mins (30 is better if you have the time!). This will help the moisture leave the Tofu.  
3. Preheat oven to 400 F.
4. While the Tofu is drying, get a medium mixing bowl & add the other ingredients to it. Stir to combine, allowing the honey to distribute.  
5. When the Tofu is dry, add a few cubes to the mixture & toss with your hands to coat every side of each cube. Using your hands helps the Tofu to remain in a cube & not break apart like it would with a fork or spoon.
6. Place the coated Tofu on a cookie sheet lined with parchment paper so it doesn't stick to the pan.  
7. Repeat for all the remaining cubes, then bake for 25-30 mins.  

Enjoy with your favorite noodle or rice dish!  

Ratatouille

One of my favorite movies ever!! Ratatouille is incredibly beautiful, healthy, & delicious! Contrary to how it looks, it's actually not difficult to make! Just takes a little patience, and a mandolin slicer.  Here's my take on it.​

Time: 1 hour, 15 mins  

Ingredients:  

• 1 zucchini 
• 1 yellow summer squash
• 1 Italian eggplant
• 3 almost ripe Roma tomatoes  
• 1 cup tomato sauce  
• 5 basil leaves (fresh)  
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme  
• 2 tablespoons olive oil  
• 1 small yellow onion, diced
• 3 cloves garlic, chopped  
• salt & pepper to taste

Recipe:  

1. In an oven safe pan, heat 1 tablespoon of olive oil & the diced onions for about 30 seconds-1 minute. Use medium-low heat so it doesnt burn. Then, add the garlic. 
2. Wait 30 seconds before pouring in the tomato sauce. Cook for another 2 minutes then tear up the basil leaves & drop them in.  
3. Use a mandolin to slice the zucchini, squash, eggplant & tomatoes very thin.  
4. Arrange them around the pan that the sauce is in, so that the slices alternate between each vegetable. Continue all the way around the pan, until you run out of slices.  
5. Drizzle the last tablespoon of olive oil over the top. Sprinkle the oregano, thyme, salt & black pepper on top. 
6. Cover with parchment paper & bake on 375 for 45 minutes.  
7. Remove the parchment & bake for another 10 minutes. Enjoy!  

Chana Masala (with Dosa!)

Classic flavors, easy to make, and really inexpensive too! My kinda meal! Tried making this for Meatless Monday & I'm really excited to have it be a regular on our list. Here's my take on it.  

Time: 40 mins  

Ingredients:  

Chana Masala: 

• 1 can chickpeas 
• 1 red onion  
• 2 tomatoes (medium sized or 2 Roma tomatoes will work) 
• 1 teaspoon ground cumin
• 1 teaspoon cumin seeds
• 1 teaspoon coriander  
• 1 teaspoon chili powder  
• 1 teaspoon ground turmeric  
• 1 teaspoon Garam masala
• 1 tablespoon dried methi leaves (fenugreek leaves)
• 1 teaspoon ginger paste  
• 2 garlic cloves, minced  
• salt & pepper to taste  
• 1 medium potato, diced into bite-sized pieces  
• 2 tablespoons vegetable oil  

Dosa: 

Tip: Indian grocery stores sell the batter already mixed in the refrigerator section. Easy peesy!  I've had it before and it's not bad!

• 2 cups dry long grain rice (I used basmati) 
• 1 cup dhal / split peas 
• 1 tablespoon fenugreek seeds  
• 1 teaspoon salt  

Recipe:  

1.  Cut the red onion & tomatoes in halves, then add them to a small pot & fill with enough water to cover everything. Add about 1 teaspoon of salt. Cover & bring to a boil. 
2. Strain the chickpeas & toss with turmeric, then set them aside.  
3. After 20 minutes, pour the onion, tomatoes & boiling liquid into a food processor & pulse until smooth.  
4. Using about 2 tablespoon of vegetable oil, lightly fry the cumin seeds for a few seconds at the bottom of the pot. Careful not to put the heat too high or they will burn. Add in the other spices as well, stirring to combine. Just allow them to fry for 10-15 seconds. 
5. Pour the mixture back into the pot, stirring it to combine with the spices & oil. Add in the fenugreek leaves, garlic & ginger paste as well. 
6. After about 2 minutes, add the chickpeas & potatoes. Cover & let boil for another 15 minutes or until the potatoes are cooked through. 
7. Serve with rice, naan or dosa!  

To make the dosa:

1. Soak all of the ingredients except the salt in 4 cups water for at least 6 hours (preferably overnight). Then, pulse the mixture with the soaking liquid (add in the salt as well) in a food processor until slightly grainy but mostly smooth. The mixture should be fairly thick.
2. Next, pour 1/2 cup of the batter in the middle of a non-stick pan. You can pour a little vegetable oil down before to ensure it won't stick.  
3. Wait about 5 seconds before using the bottom of a ladle or large spoon to spread the batter around, in a circular motion. Careful not to press too hard or you'll break the dosa.  
4. After about 30 seconds, you'll notice it start to crisp slightly around the edges. You can add about 1 teaspoon of vegetable oil on it & spread it around with a spatula. Do not flip it. 
5. Add the chana masala in the middle of the dosa, then gently lift up one side over the mixture, then roll it over to completely close the dosa, sealing it with the other side. Use the spatula to lift it off the pan & transfer to a serving dish or plate.

Enjoy! We used a delicious tamarind & date chutney to go with ours.  

Pea Soup

Starting off the year right with some green! Pea soup with fresh ginger, ​spinach & fresh herbs. It's an easy way to have your vegetables, without a cold salad! 

Time: 30 mins  

Ingredients:  

• 2 cups frozen peas (can use fresh/canned)
• 1 vegetable boullion cube
• 2 cups water
• 1 cup spinach  
• 1 teaspoon fresh rosemary  
• 1 large sage leaf, torn into smaller pieces
• 1 small white onion
• 1 teaspoon fresh garlic, minced
• 1 inch fresh ginger, minced
• salt & pepper to taste
• 1 tablespoon vegetable oil  

Recipe: 

1. Dice the onion & place it in a medium sauce pan with the vegetable oil. Use medium-low heat.
2. Add the garlic, ginger, rosemary, sage & boullion cube into the pot. Stir to combine & stir every couple minutes until the boullion cube is melted. 
3. Add the peas, sauté for about 10 minutes, stirring occasionally. 
4. Add the water, salt & pepper. Bring to a boil.
5. After about 10 minutes, turn the stove off & add in the spinach. Stir until the spinach is wilted. 
6. Pour the soup mixture into a food processor & pulse until the mixture is smooth.  

Serve warm, enjoy!  

Portobello Pizzas

Carbless heaven in 15 minutes!! Grilled portobello mushrooms seasoned to perfection & topped with tomatoes, spinach & olives!  Top it with whatever you want - the possibilities are endless!! 

Time: 15 minutes

Ingredients: ​

• 4 portobello mushrooms, stems removed​
• 2-3 medium sized tomatoes, diced ​
• 1-2 handfuls of baby spinach, chopped​
• 5-7 kalamata olives, pitted ​
• 2 tablespoons olive oil ​
• 1 teaspoon dried thyme ​
• ​1 tablespoon of goat cheese
• salt & pepper ​

Recipe:​

1. Rinse the mushrooms & pat them dry. Lay them on a grill mat, tops down so the mushrooms form a bowl shape (to fill with the toppings). 
2. Drizzle 1 tablesooon of the ​olive oil over the mushrooms. 
3. Grill on medium-high heat for ~7 minutes.​
4. Mix the diced tomatoes, chopped baby spinach, kalamata olives, the other tablespoon of olive oil, salt & pepper in a bowl. ​ Add in the goat cheese, crumbled. 
5. Remove the mushrooms from the grill & drain any excess liquid. ​
6. Top the mushrooms with the tomato mixture - add more crumbled goat cheese if desired. Enjoy! 

Stuffed Acorn Squash

Fall is here!! Time for some fall recipes. Squash in particular :) ​ When it's still warm enough to fire up the grill, try these stuffed grilled acorn squash!!  Fill them with whatever you like, they are so easy & delicious to make. 

Time: 20 minutes 

Ingredients: 

• 1 medium acorn squash
• 1 tablespoon olive oil  
• salt  
• filling of your choice

Recipe:  

1. Cut the acorn squash in half long ways, scoop out the seeds. Shave off a small piece of the round end of each squash so that the sides will stand up without rolling.
2. Drizzle with olive oil & grill flesh-side down on medium heat for about 8-10 minutes or until tender.  I used a grill mat for easier clean up!
3. While the squash is grilling, you can prepare your stuffing mixture.  I used a mixture of farro, kale, roasted butternut squash, & pecans, tossed in a pomegranate balsamic vinaigrette.
4. Remove the squash from the grill & flip over so the flesh side is now up.
5. Scoop in your desired filling & enjoy! 

Quick Kimchi

I know I know.. it's not red like normal kimchi. But guess what? It's really yummy. And you have a version of kimchi in 20 minutes. So try it.  

 Time: 20 mins

Ingredients:  

• 1/2 head of cabbage, chopped 
• 1/4 cup water
• 1 teaspoon salt  
• 1 teaspon sugar
• 1 teaspoon fresh chopped ginger  
• 1 teaspoon sesame oil  
• 1 teaspoon hot pepper sauce (I used Guyanese pepper sauce made with scotch bonnets)  
• 2 tablespoons white vinegar  
• 1 teaspoon minced garlic

Recipe:  

1. In a small pot, cook the cabbage & minced garlic in the water. It may seem like too little water for the cabbage, but remember cabbage already has a high water content so don't add more than 1/4 cup! Let it cook for ~4-5 minutes.
2. Take the heat off & move the pot off the burner. You can also transfer the cabbage at this time to a large bowl. 
3. Add all of the remaining ingredients to the cabbage & mix to combine.
4. Refrigerate the kimchi & enjoy later or add to fried rice, fries, anything you want!  

Coconut Pecan Fudge Bars

Sinfully delicious... without the sin! I keep seeing people use medjool dates as a natural, healthy sweetner in desserts, but I could never imagine those desserts tasting so delicious!  This raw, vegan, glutenfree dessert will have you grabbing for more. A true guiltless pleasure! 

 Time: 15 mins 

Ingredients: 

• 1 pack medjool dates, pits removed
• 1 cup chopped pecans - raw  
• 1 tablespoon salt  
• 1 cup candied pecans (optional) 
• 1 cup semi-sweet chocolate chips  (vegan)
• 1 cup coconut oil, melted  
• 1 tablespoon ground cinnamon  
• 1 cup shredded coconut flakes, unsweetened

Recipe:  

1. In a large food processor, pulse the dates, salt, cinnamon, 1/2 cup of the coconut oil & the chopped raw pecans until a smooth mixture forms.  
2. In a large Pyrex, spread a thin layer of the coconut flakes.  
3. Press the date mixture into the Pyrex so it forms a sheet layer of "fudge" over the coconut flakes.  
4. Mix the chocolate chips & the rest of the coconut oil together until smooth (melt in the microwave for ~15 seconds if needed). 
5. Pour the chocolate mixture over the date mixture & spread to coat evenly. 
6. Sprinkle candied pecans over the chocolate if desired. 
7. Refridgerate for at least 2 hours.  
8. Cut into squares, serve & enjoy!  

Store in refrigerator for up to 2 weeks!  

Poached Tilapia Escabeche

A perfect, light, fresh dish to serve on a summery day! Traditionally, this dish in the Philippines would be served with whole fried fish rather than poached. This is my healthy take on Tilapia Escabeche. 

Time: 15-20 minutes  

Ingredients:  

• 2-3 pieces of tilapia fillet, cut into smaller bite size pieces
• 1/4 cup water  
• 2-3 tablespoons white vinegar
• 1 tablespoon oyster sauce  
• 1 tablespoon chopped fresh ginger  
• 2 green chili peppers, sliced into smaller rounds  
• 1/4 cup sliced onion  
• 1 tablespoon minced garlic  
• Salt / pepper to taste  
• 2 tablespoons vegetable oil  

Recipe:  

1. Heat the garlic, ginger & onion in the vegetable oil on medium-low heat.
2. After the onions turn translucent, add the water & oyster sauce. Increase the heat to medium.  
3. Add the vinegar & tilapia. If you are using chili peppers for a nice kick, add them at this time. Let simmer for a few minutes & flip the fish pieces over.  
4. Allow the fish to cook through on the other side for another minute or two. 
5. Serve with brown rice & sautéed veggies for a healthy dinner!  

Stuffed Mushrooms

What a delightful vegetarian appetizer!! Stuffed mushrooms are so easy to make & so impressive to serve. I came up with this recipe based on ingredients I had on hand, so  feel free to adjust the ingredients for stuffing based on what you have! 

Time: 30 minutes  

Ingredients:  

• 10-12 large stuffable mushrooms (can also use smaller ones for variety)  
• 1/2 cup shredded Monterey Jack cheese
• 1/4 cup grated parmesan cheese  
• 8-10 green olives  
• 1/4 cup bread crumbs  
• 1 teaspoon minced fresh sage  
• 1-2 teaspoons smoked paprika  
• 1-2 tablespoons diced jalapeño

Recipe:  

1. Carefully rinse the mushrooms or wipe them with a damp paper towel.  
2. Pull out the stems & dice them, set them aside in a bowl.
3. Dice the olives & add them to the bowl with the mushroom stems.  
4. Add to the bowl the cheese, fresh sage, bread crumbs, & jalapeño.  
5. Carefully place enough of the mixture into the mushrooms so that it doesn't spill over but are well-stuffed. 
6. Place the mushrooms on a cookie sheet with cooking spray or parchment paper. 
7. Sprinkle the smoked paprika on top & bake on 350 for ~20 minutes depending on the size of your mushrooms.  

Tip: when the mushrooms start to form a little moisture underneath, they're ready! 

Mango Chow

Finally some warm(ish) weather on the East Coast! Bring on the tropical fruit!! I got some mangos that weren't quite ripe yet. Well being the impatient woman that I am, I decided to make mango chow, instead of waiting for them to get ripe :) #fooddiva 

Time: 20 minutes  

Ingredients:  

• 4 large mangos (almost ripe but still hard)
• Juice of half a lemon  
• 1 scotch bonnet pepper, sliced with seeds removed  
• 2 - 3 cloves garlic, sliced thin
• Salt/pepper to taste  
• 1 large handful cilantro, finely chopped

Recipe: 

1. Peel & slice the mangos into chunks.
2. Put all ingredients in a large basin & toss to coat the mango.  
3. Refrigerate for at least 30 minutes so the flavors combine.  

Kale & Ground Turkey Soup

On these newly chilly New York days, you want a light, healthy soup to warm you up.  Try my Kale & Ground Turkey Soup! With creamy diced potatoes, hearty barley, swimming in a light vegetable broth... is your mouth watering yet? 

Time: 45 mins

Ingredients: 

• 1 pack ground turkey
• 1 medium potato, diced small  
• 1/4 cup barley  
• 1 cup chopped kale  
• 3 cups vegetable broth  
• 3 cups water  
• Salt & pepper to taste  
• 1/2 cup chopped onion
• 3 cloves garlic, minced
• 2 tablespoons vegetable oil 

Recipe: 

1. In a large pot, heat the 1st tablespoon vegetable oil on medium heat & add the garlic & onion. Let simmer for 2 minutes. 
2. Add the diced potatoes & barley, sauté for about 5 minutes.  
3. Add the vegetable broth & the water, bring to a boil. If you don't have vegetable broth, you can use more water with a whole vegetable bouillon cube.  
4. While the soup is boiling, heat the remaining vegetable oil in a large skillet to medium heat & add the ground turkey, salt & pepper. 
5. Once the ground turkey is browned, you can shut off the skillet & leave it on the side.  
6. After the potatoes are boiled in the soup (~20 mins tops), add the kale.  You can now serve the soup as a vegetarian meal or add the ground meat to the pot & enjoy! 

Cabbage Dumplings

Ok so this is pretty much Asian-flavored stuffed cabbage... But calling them dumplings is way cuter! And makes me feel fuller somehow :) ​it's Glutenfree, low in fat, carbless & delicious! 

Time: 45 mins ​

Ingredients:​

• 6 whole leaves of cabbage, washed​ & boiled ~2 mins to soften 
• 1 pack ground turkey or ground meat of your choice ​
• 1 tablespoon ground chili powder​
• 1.5 teaspoons salt ​
• 1.5 teaspoons black pepper ​
• 2 tablespoons ginger soy sauce​
• 1 tablespoon chopped scallions ​
• 1 tablespoon vegetable oil ​

Recipe:​

1. In a medium sauce pan, ​pan-sear the ground meat in the vegetable oil with the salt, chili powder, & black pepper. Turn off when browned (~15 minutes)
2. ​Let the meat cool for at least 15 minutes then stuff each cabbage leaf with 1.5 tablespoons of meat filling & about 2-3 pieces of chopped scallion.
3. Fold each leaf from the two sides in, then from top to bottom, over (so it forms a cute little dumpling.) 
4. Place the stuffed cabbage leaves with the seal-side down in a small Pyrex bowl. ​
5. Pour the soy sauce over the dumplings & place them in the oven on 350 for 10 minutes. ​
6. Serve alone (eat like tacos) or with your favorite side.​

Olive Loaf

Craving olives today so I made some olive bread! Super easy to whip up with some active dry yeast. I enjoyed it with some warm tomato-basil soup!  

Time: 1 hour

Ingredients: 

• 1 packet active dry yeast
• 1/2 cup warm water
• 1 tablespoon sugar
• 2 cups all purpose flour  
• 1 teaspoon salt
• 1/2 cup extra virgin olive oil  
• 1 tablespoon dried Italian seasoning  
• 1/2 cup mixed olives, pitted  

Recipe: 

1. Add the packet of yeast & sugar to the warm water, stir to dissolve then let it sit for 15 mins to bubble up.
2. In a medium bowl, pour the flour, salt & Italian seasoning. Stir to combine. 
3. Slowly mix in the yeast mixture & olive oil, mix with your hands slightly just to incorporate the ingredients. 
4. Chop the olives into smaller rounds, throw almost all of them into the flour mixture, leaving some for the top of the loaf. 
5. Knead the olive dough completely & form into a loaf with your hands. 
6. Set it on a cookie sheet & cut 4 small slits on the top.  
7. Garnish with the remaining olive slices, pressing them in so they stay put in the oven. 
8. Bake on 350 for 45 minutes - 1 hour or until golden brown on top, and cooked through the middle. 

Garlic Chili Hummus

Who else is obsessed with hummus? I usually settle for store-bought hummus but I wanted to experiment with different flavors & create a homemade version.  So easy & so healthy for you! 

Time: 10 mins  

Ingredients: 

• 1 can chickpeas  
• 3 cloves garlic
• 1 teaspoon chili paste (I used Sambal Oelek from the Asian aisle!)
• 1 teaspoon salt
• 1 teaspoon tahini sauce
• 1 teaspoon black pepper  
• 2-3 tablespoons olive oil  
• Juice of half a lemon  

Recipe: 

1. Open the can of chickpeas & rinse them in a strainer.
2. Put all ingredients except the olive oil into a food processor (careful when juicing the lemon to not let seeds into the mix!)
3. Pulse until smooth. 
4. Drizzle 1 tablespoon of the olive oil into the food processor then pulse for another 15 seconds.  
5. Scoop the hummus into a serving dish & drizzle with the remaining olive oil.