Month: February 2024

When you’re in need of a nutritious and delicious lunch that comes together in minutes, this Mediterranean Chickpea Salad is a go-to recipe. Packed with protein-rich chickpeas, crisp vegetables, and a zesty dressing, it’s sure to become a staple in your meal rotation. Follow this simple guide to prepare a meal that’s both satisfying and healthful.

Embark on a culinary journey to the heart of Armenia with this authentic Dolma recipe, a cherished dish that is a staple at many Armenian gatherings. Whether you’re looking to explore new cuisines or simply love the idea of serving a classic stuffed grape leaves dish, this recipe will guide you through creating an exquisite Armenian experience right at your dinner table.

Ingredients:

• 1 jar grape leaves in brine (about 60 leaves)
• 500g (1lb) ground beef or lamb
• 1 cup uncooked long-grain rice
• 1 large onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh dill, chopped
• 2 tablespoons tomato paste
• 1 teaspoon ground cinnamon
• 1/2 teaspoon allspice
• 1/2 teaspoon ground black pepper
• Salt to taste
• 1/2 cup olive oil
• 2 cups beef or chicken broth
• Lemon slices, for garnish
• Yogurt or tzatziki sauce for serving (optional)

Instructions:

1. Begin by carefully unrolling the grape leaves and separating them. Rinse the leaves in cold water to remove the brine and set them aside.
2. In a large mixing bowl, combine the ground beef or lamb, uncooked rice, chopped onion, parsley, dill, tomato paste, cinnamon, allspice, black pepper, and salt. Mix thoroughly until the ingredients are well incorporated.
3. Lay a grape leaf flat on your work surface with the shiny side down and the stem end towards you. Put about a tablespoon of the meat and rice mixture onto the lower middle of the leaf.
4. Fold the stem end up to cover the filling, then fold in the sides and roll up tightly into a neat parcel. Repeat this with the remaining grape leaves and filling.
5. Arrange the stuffed grape leaves in a large pot in layers, seam sides down. Drizzle olive oil over the dolma rolls.
6. Pour beef or chicken broth over the dolma until they are just covered. Place a plate on top of the dolma rolls to keep them submerged.
7. Cover the pot with a lid and bring to a gentle boil. Reduce heat to low and simmer for about 60 minutes, or until the rice and meat are fully cooked.
8. Carefully remove the plate and check if the dolma are ready. If so, remove from heat and let it rest for 10 minutes.
9. Transfer the cooked dolma to a serving dish and garnish with lemon slices. Serve hot with a side of yogurt or tzatziki sauce if desired.

With your homemade Armenian Dolma ready, enjoy the savory and tangy flavors that have delighted generations. This dish not only warms the stomach but also the soul, embodying the essence of traditional Armenian home cooking.

Craving Chinese takeout but want to make a homemade version? Sweet and Sour Shrimp is a popular dish that combines the juicy, fresh flavors of shrimp with a tangy and sweet sauce, served over a bed of fluffy rice. In this recipe, we’ll walk through the steps to create a mouthwatering dish that’s perfect for a family dinner or impressing guests.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup cornstarch, for dredging
• 2 tbsp vegetable oil
• 1 red bell pepper, cut into 1-inch pieces
• 1 green bell pepper, cut into 1-inch pieces
• 1 yellow bell pepper, cut into 1-inch pieces
• 1/2 cup pineapple chunks (fresh or canned)
• 2 green onions, sliced
• For the Sauce:
• 1/2 cup pineapple juice
• 1/4 cup ketchup
• 3 tbsp apple cider vinegar
• 1/4 cup brown sugar
• 1 tbsp soy sauce
• 1 tsp garlic, minced
• 1 tbsp cornstarch mixed with 2 tbsp water

Instructions:

1. Begin by seasoning the shrimp with salt and pepper. Dredge the shrimp in cornstarch, shaking off the excess.
2. Heat the vegetable oil in a large pan over medium-high heat. Add the shrimp and fry until golden and crisp, about 2 minutes per side. Remove the shrimp from the pan and set aside.
3. In the same pan, add the bell peppers and stir-fry for a few minutes until they start to soften. Add the pineapple chunks and green onions, cooking for an additional minute.
4. For the sauce, mix the pineapple juice, ketchup, apple cider vinegar, brown sugar, soy sauce, and minced garlic in a bowl. Pour this mixture into the pan with the peppers and pineapple. Bring to a simmer.
5. Stir the cornstarch and water mixture again and then add to the sauce in the pan. Stir constantly until the sauce thickens, about 1-2 minutes.
6. Return the cooked shrimp to the pan and toss everything together to coat the shrimp and vegetables in the sauce. Cook for another minute to ensure the shrimp is heated through.
7. Serve the Sweet and Sour Shrimp over cooked rice, garnishing with extra green onions if desired.

Tips:

• If you prefer a spicier version, add some red pepper flakes or sriracha to the sauce.
• You can also include other vegetables such as onions or carrots for a more varied texture and flavor profile.
• Ensure not to overcook the shrimp as it can become rubbery; they are done as soon as they turn pink and start to curl.

Now you have a delightful Sweet and Sour Shrimp dish that rivals takeout and is sure to be a hit at your dining table. It’s a perfect combination of sweet, tangy, and savory flavors balanced with the succulent shrimp and crunchy vegetables. Enjoy your homemade culinary creation!

Chicken and Vegetable Stir-Fry

When you’re short on time but still want a meal that’s balanced and tasty, a chicken and vegetable stir-fry is the way to go. With a mix of protein, vegetables, and a savory sauce, this quick-fix dinner will satisfy your hunger and your taste buds.

Ingredients:

• 1 lb chicken breast, thinly sliced
• 2 tablespoons vegetable oil
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 2 carrots, julienned
• 1 cup broccoli florets
• 1 cup snap peas
• 3 cloves garlic, minced
• 1 inch ginger, grated
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon cornstarch
• 1/4 cup water
• Salt and pepper to taste
• Sesame seeds for garnish (optional)
• Chopped green onions for garnish (optional)

Instructions:

1. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the chicken and season with salt and pepper. Stir-fry until the chicken is browned and cooked through, about 3 to 5 minutes. Remove the chicken from the skillet and set aside.
2. In the same skillet, add the remaining oil, red and yellow bell peppers, carrots, broccoli, and snap peas. Stir-fry until the vegetables are tender-crisp, about 2 to 3 minutes.
3. Add the minced garlic and grated ginger to the skillet and stir-fry for another minute, until fragrant.
4. In a small bowl, whisk together the soy sauce, oyster sauce, cornstarch, and water until smooth. Pour the sauce over the vegetables in the skillet.
5. Add the cooked chicken back into the skillet. Toss everything together to coat the chicken and vegetables in the sauce. Cook for another minute until the sauce has thickened slightly.
6. Taste and adjust seasoning if necessary. Serve hot, garnished with sesame seeds and chopped green onions if desired.

For the best results, prepare all of your ingredients before you start cooking, as stir-frying is a quick process. Serve your chicken and vegetable stir-fry over a bed of steamed rice or noodles for a complete meal. Enjoy your nutritious and scrumptious dinner!

Hearty Beef and Bean Chili

When the weather cools down, nothing beats a bowl of hot, flavorful chili. This traditional beef and bean chili is not only filling and delicious but also easy to make. Packed with protein-rich beef and beans, simmered in a rich tomato base with spices, it’s a meal that will satisfy the whole family.

Ingredients:

• 1 tablespoon olive oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 1.5 pounds ground beef
• Salt and pepper, to taste
• 2 tablespoons tomato paste
• 1 can (15 ounces) diced tomatoes
• 1 can (15 ounces) tomato sauce
• 2 cans (15 ounces each) beans (kidney, pinto, or black), drained and rinsed
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper (optional)
• 1 cup beef broth
• Sour cream, shredded cheese, and chopped green onions, for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
2. Add the minced garlic and sauté for another minute.
3. Increase the heat to medium-high and add the ground beef to the pot. Season with salt and pepper. Cook, breaking apart the meat with a spoon, until browned and no longer pink.
4. Stir in the tomato paste and cook for another 2 minutes.
5. Add the diced tomatoes, tomato sauce, beans, chili powder, ground cumin, paprika, and cayenne pepper. Stir to combine all ingredients well.
6. Pour in the beef broth and bring the chili to a boil. Reduce the heat and simmer uncovered for 25-30 minutes, or until the chili has thickened to your liking.
7. Taste and adjust seasoning, adding more salt, pepper, or additional spices as needed.
8. Serve the chili hot, garnished with sour cream, shredded cheese, and chopped green onions.

This beef and bean chili can be stored in the refrigerator for up to 3 days or frozen for longer storage. Reheat on the stove or in the microwave for a quick and hearty meal anytime. Enjoy!

Chicken Tandoori is a popular Indian dish known for its vibrant color and deep, rich flavors. This delicacy is typically made by marinating chicken in a mixture of yogurt and a blend of tandoori spices, then cooked at high temperatures in a tandoor, a traditional clay oven. However, you can recreate the experience at home using your oven or grill with our easy-to-follow recipe.

Ingredients:

• 1 kg chicken, cut into pieces
• 1 cup thick yogurt
• 2 tbsp lemon juice
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• 2 tsp tandoori masala
• 1 tsp garam masala
• 1 tsp turmeric powder
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp paprika or Kashmiri red chili powder for color
• 1/2 tsp red chili powder, to taste
• Salt to taste
• Vegetable oil or ghee, for basting
• Fresh cilantro, lemon wedges, and onion rings for garnish

Instructions:

1. Start by making the marinade. In a large bowl, combine the yogurt, lemon juice, ginger paste, garlic paste, tandoori masala, garam masala, turmeric, cumin, coriander, paprika, red chili powder, and salt. Mix well to form a smooth, thick paste.
2. Clean the chicken pieces and make incisions to allow the marinade to penetrate. Add the chicken to the marinade and ensure each piece is well coated. Cover the bowl and refrigerate for at least 3-4 hours, or preferably overnight for best results.
3. Preheat your oven to 200°C (400°F). If you have a grill function, use it to get a more authentic tandoori effect.
4. Place the chicken pieces on a wire rack over a baking tray. This will help any excess marinade to drip off and also allow the chicken to cook evenly all around. Baste the chicken with some vegetable oil or ghee.
5. Cook in the preheated oven for about 30-35 minutes, or until the chicken is fully cooked. Baste once or twice with oil or ghee during the cooking process.
6. For the last few minutes, you can turn on the grill function or increase the temperature to char the edges slightly, which gives the characteristic tandoori flavor.
7. Let the chicken rest for a few minutes before serving.
8. Arrange the chicken tandoori on a platter, garnish with fresh cilantro, lemon wedges, and onion rings. Serve hot with naan or basmati rice.

Tips:

• If you don’t have tandoori masala, you can make a quick version by mixing red chili powder, turmeric, cumin powder, coriander powder, and garam masala.
• For an extra smoky flavor, you can try smoking the chicken with a piece of charcoal placed in a small metal bowl, a few drops of oil over the charcoal and immediately cover the chicken to trap the smoke for a couple of minutes.
• To keep the chicken moist, ensure it is well-covered with the marinade and avoid overcooking.

There you have it, a simple yet delicious Chicken Tandoori recipe that brings the flavors of Indian cuisine into your kitchen. So the next time you crave something smoky and spicy, give this recipe a try—it’s bound to become a favorite!