It’s my favorite time of the year to go to the farmers market around here because all the fun fall flavors are out. I knew I was going to make fresh pasta on Tuesday because I have been craving it recently and my gluten free roommate was out of town so I could really get…
Charred yogurt marinated chicken tikka wrapped in an egg roll with onion and hot peppers and served with cilantro mayo.
You guys know I love to make twists on the burrito from all over the world. There are even some good versions in Stuffed! The key to making this work is not just slapping a bunch of exotic ingredients into a tortilla, you really have to take the time to replace all of the burrito staples like rice, beans, meat, and salsa. This week Mandi and I made an incredibly tasty Persian take on the burrito. For the rice, we used a sour cherry rice complete with the crispy bits Persian rice is famous for. In place of beans, we used lentils. The meat was a classic marinaded chicken, salsa was a Persian tomato-cucumber salad, and for sour cream, we made a yogurt sauce.
Inspired by Vietnamese bun this vermicelli bowl is topped with crispy lemongrass chicken cutlets, cucumbers, and spicy pickled veggies.
Some people say that your soup is only going to be as good as your stock, and that store bought stock is not really an option if you want a really good soup. If you read this blog at all, you probably know that I disagree with this statement, and have no problem using store bought stock in most of my soups. Most of my soups though, are loaded with lots of stuff, and the broth isn’t really the star. This soup however, making your own broth is essential because the broth IS the soup. It’s loaded with spicy peppercorns, savory parmesan cheese, and bright lemon flavors. I get this soup as takeout when it’s been a long week, but I decided to make it from scratch last week. It worked out well because I was sick over the weekend, but I had a ton of this soup to help make me feel better!
When you go to a mexican restaurant, they bring you free chips and salsa to enjoy. When you go to an Indian restaurant, they bring you free papadum with chutney to enjoy. This similarity got me thinking, why not make some loaded nachos with all Indian ingredients instead of Mexican. So that’s what I did!
Speaking of birthdays, people came over to my place this weekend for mine, and I wanted to make a little snack for everyone to eat before we went out. My first idea was meatballs, but when I eat a few of my normal meatballs, I end up with garlic breath and heartburn all night, and I didn’t want that for myself or any of my guests. Instead I whipped up this new spicy variety. Light with chicken and pork instead of beef, less garlic than normal, a little habanero to get the blood flowing, and instead of the heavy red sauce, a simple puree of mango to dip in. They were a big hit, and didn’t bog anyone down for the long night ahead.
A warming play on a classic chicken and dumplings that infuses just the right amount of Thai flavors into the dish.
This play on chili uses flavors from the Indian dish, chicken tikka masala.
This is NOT the soup that many Persian people serve at their wedding. It\’s actually a riff on Italian wedding soup, but instead with Persian flavors.
This is one of the spiciest things that I thoroughly enjoyed this much. This pasta is loaded with habaneros, but the cream sauce makes it bearable.
A twist on the classic gyro sandwich that mashes it up with buffalo chicken flavors