-pitted olives (green or black)
Thursday, December 25, 2008
-pitted olives (green or black)
Thursday, December 18, 2008
Monday, December 1, 2008
Saturday, November 29, 2008
Monday, November 24, 2008
-1 teaspoon coriander
-1/2 teaspoon ground cardamom
-1 teaspoon all spice
-optional: 1 teaspoon cumin seeds
-1 package frozen okra
-1 tablespoon pomegranate molasses or lemon juice
-1 bunch cilantro, diced finely
-3 cloves minced garlic
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Friday, November 21, 2008
This will feed 4 adults for lunch, or provide 6 generous portions to accompany a main meal.
-mix in dressing right before serving
Monday, November 17, 2008
Friday, November 14, 2008
A huge thank you to my sister Hanna for taking all these beautiful photos :) She's recently become quite the talented chef and photographer...just look at her plated presentation of this dish!
Serves 4-5 adults
-2 large onions, cut into thin strips
-1/4 cup olive oil (or vegetable oil)
-Saute your sliced onions in oil until they are soft and browned. Set aside 1/2 of the onions for garnish at the end. Do NOT skip sauteing the onions, they add a lot of flavor!
-When ready to serve, plate and garnish with reserved sauteed onions and additional cilantro.
-Serve with Pea Ginger Rice
|Musakhan: Middle Eastern Chicken Rolls|
|One Pot Lemon Garlic Chicken and Potatoes|
|Sheesh Tawooq: Lemon Garlic Chicken and Roasted Potatoes|
Tuesday, November 11, 2008
This makes enough for two and a half adults with some leftovers.
-1 pound roast meat (I used tri-tip, but any cut will do)
-1 large onion, cut into thick strips
-1 can 'cream of' something soup (I recommend celery or mushroom)
-1/2 can water
-cinnamon stick, bay leaves, cardamon, whole dried black pepper balls
-roughly 1/2 to 1 cup each of the following (adjust to your preferences):
-potatoes cut into cubes
-mushrooms sliced in half
-squash cut into cubes
-pumpkin cut into cubes (these were from the fresh ones I had frozen, and I was surprised to see that they had softened in the freezer) If you are using fresh, place this before the mushrooms
-Brown meat and onion stips in a pot until meat has browned on all sides. Season with s&p.
-Transfer meat and onions to slow cooker and add diced potatoes
-Add all the spices, then spread the 'cream of' soup over the meat
-Cook on low for 3-4 hours, or on high for about 2 hours.
-Add the mushrooms, squash and pumpkin on top of the meat after cooking halfway. Do not stir.
If you will not be home, go ahead and layer all the ingredients in the order I listed them from the start.
-Let cook for another 2-3 hours on low. Total cooking time should be anywhere from 5-6 hours on low or 4-5 hours on high. The meat and veggies taste best the slower and longer they cook, but take care not to mush the veggies.
*I served with cornbread*
Saturday, November 8, 2008
Wednesday, November 5, 2008
Monday, November 3, 2008
It is EASY, and the recipe automatically makes two baking dishes. So you can either make it for a huge crowd, or freeze one of the dishes for another night (which is what the recipe recommends).
-1/2 cup flour
-1 cup shredded cheese, plus extra for garnish (Mexican blend is the best, cheddar or jack are ok too)
-1 1/2 pounds chicken, cubed into 1 inch pieces (do NOT use leftover shredded chicken for this, the pieces give it an important texture)
-1 cup salsa
-1 cup corn (canned or frozen)
-1 cup fresh parsley, plus a handful for garnish
-salt and pepper to taste
-1 tablespoon taco seasoning (paprika will also do the job)
-Preheat oven to 375 degrees
-Mix the mayo and flour in a saucepan until well blended. Slowly add the milk and mix. Cook and stir on medium heat until the sauce begins to boil and thickens.
-Stir in 1/2 cup of cheese, 1 cup of salsa to the sauce. Put aside 1 1/2 cups sauce for later use.
-Cook chicken breast pieces with salt, pepper and taco seasoning in non-stick cooking spray until they are cooked through. Add them to the sauce in the sauce pan, and add the 1 cup corn and 1 cup parsley.
-Place some of the chicken and sauce mixture in each tortilla and roll. Place seem sides down in a row in the baking dish. You should be able to fit 8 tortilla rolls per dish. Cut the tortilla rolls in half, for a total of 16 smaller rolls.
-Spread some of the reserved sauce in two rows across the tortilla rolls, garnish with extra cheese and parsley. Bake at 375 for 25 minutes, or until lightly toasted and crispy on the sides....then EAT!
*When you are ready to cook the 2nd frozen baking dish, just take it out of the freezer a couple of hours before serving, or refrigerate overnight. Follow the same baking directions of 375 degrees for 25 minutes.
**If reheating frozen, bake in 350°F oven until heated through, allowing almost double the original baking time.
Tuesday, October 28, 2008
Readers will enjoy daily relationship tips and advice, super easy but SUPER different recipes, and tips that will save time in the kitchen!
Also, this blog is for EVERYONE So please feel free to post your own recipes (we all love pictures too!) or email me the information and I will upload it...and give you all the credit, of course :)