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Recipes
Fresh Mediterranean Lentil Salad
By Wewah
1.) Combine the lentils, garlic, oregano, bay leaves, and cinnamon in a saucepan
- 1 cup dried lentils, rinsed well
- 1 clove garlic, minced
- 1/4 tsp dried oregano
- 2 bay leaves
- 1/4 tsp cinnamon
- 1/4 cup extra-virgin oil
- 1 tbsp brown rice vinegar
- 2 tbsp lemon juice
- 1/2 tsp ground cumin
- 1/4 tsp sea salt
- 1 red bell pepper, seeded and diced
- 1 small cucumber, diced
- 1/2 cup pitted Kalamata olives, sliced
- 3 tbsp chopped mint or parsley
- 2 oz feta cheese, crumbled
Salted Caramel Nuts
By Wewah
Preheat the oven to 350 degrees
- 1 cup each whole roasted salted cashews, whole large pecan halves, whole unsalted almonds, and whole walnut halves (4 cups total)
- 1 1/2 cups sugar
- 2 teaspoons pure vanilla extract
- 2 teaspoons kosher salt
- 1 teaspoon fleur de sel
Tzatziki Sauce
By Wewah
(makes 3 cups) Directions In a medium bowl, combine all the ingredients and stir until fully incorporated
- 2 cups plain Greek yogurt
- 2 cups diced cucumber
- 1/2 cup fresh dill minced
- 2 teaspoons fresh mint minced
- 1/4 cup lemon juice
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Grilled Chicken Satay with Curried Peanut Sauce
By Wewah
Technique Combine the marinade ingredients and mix well
- Ingredients - Marinade
- 1 C unsweetened cocoanut milk
- 4 T Yellow curry paste
- 2 T dark brown sugar
- 2 T Fish sauce (nam pla)
- 1 T ground coriander
- Ingredients - Satay
- 1 lb boneless chicken breast
- 18 long bamboo skewers (soaked in water for 15 minutes)
- Curried peanut satay sauce
- Spicy cucumber relish
Pork Medallion Saute with Figs
By Wewah
Snip the stems from the figs with kitchen scissors
- 12 figs, fresh or dried (see headnote)
- 1 cup dry Marsala
- 1 1/2 pork tenderloins (about 1 1/4 pounds total)
- Coarse salt
- Freshly ground black pepper
- 2 teaspoons finely chopped fresh thyme
- 1/2 About 1/2 cup all-purpose flour
- 2 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 1/2 cup finely chopped shallots
- 1 to 2 tablespoons fig balsamic or regular aged balsamic vinegar
- Thyme sprigs, cut into 1-inch pieces, for garnish
Ultra Tomato-ey Crock Pot Chili
By Wewah
Makes a large crock pot full of goodness
- 3 lb ground beef
- 1 whole onion, diced (I dice it kind of large)
- 2 peppers (I used 1 large green and several of the little multi-colored mini-peppers)
- 3 cloves garlic, minced
- 1 tsp. dried basil (I used a few leaves of fresh basil)
- 2 cans Dark red kidney beans (drain one can & leave the other)
- 1 can light red kidney beans, drained
- 1 can great northern beans, drained
- 1 15 oz can tomato sauce
- 1 14.5 oz can diced tomatoes, drained
- 1 can tomato paste
- 1 8.5 oz jar California Sun-Dry tomatoes, drained and minced
- 7 oz water
- 1 Tablespoon of dried basil
- Salt to taste
- Pepper to taste
Beautiful Roasted Vegetables
By Wewah
Preheat oven to 450 degrees
- 1 bunch Asparagus, Ends Cut Off, Sliced Into 2-3 Inch Pieces
- 1 whole Red Onion, Peeled And Cut Into Large Chunks
- 1 whole Red Bell Pepper, Seeded And Cut Into Large Chunks
- 8 ounces, weight Mushrooms (any Kind), Quartered Or Halved Depending On Size
- 1 whole Medium-sized Eggplant, Cut Into Large Chunks
- 1/2 whole Butternut Squash, Peeled And Cut Into Large Chunks
- 3 cloves Garlic, Minced
- Salt And Pepper, to taste
- 1 teaspoon Montreal Steak Seasoning Or Any Other Seasonings Or Herbs
- 1/3 cup Olive Oil
Vietnamese Chicken Noodle Soup
By Wewah
Bring chicken, onion, carrots, celery, and 5 quarts water to a boil in a large heavy pot
- 3 1/2 –4-lb. chicken
- large onion, peeled, halved through root
- medium carrots, peeled, cut into 1” pieces
- celery stalk, cut into 1” pieces
- skin-on, bone-in chicken legs (thigh and drumstick; about 4)
- Chinese five-spice powder
- grated peeled ginger, plus one 4” piece ginger, peeled, halved lengthwise
- kosher salt, plus more
- sugar, plus more
- medium onions, peeled, halved through root
- 6 ” pieces lemongrass, tough outer layer removed, stalk lightly smashed
- black cardamom pods, crushed
- whole star anise pods
- cinnamon sticks
- whole cloves
- fish sauce (such as nam pla or nuoc nam)
- dried wide rice noodles
- oz. mung bean sprouts (about 2 cups)
- Spicy Pickled Shallots (click for recipe), fresh tender herbs (such as Thai basil, mint, or cilantro), and lime wedges (for serving)
Beautiful Roasted Vegetables
By Wewah
Preheat oven to 450 degrees
- 1 bunch Asparagus, Ends Cut Off, Sliced Into 2-3 Inch Pieces
- 1 whole Red Onion, Peeled And Cut Into Large Chunks
- 1 whole Red Bell Pepper, Seeded And Cut Into Large Chunks
- 8 ounces, weight Mushrooms (any Kind), Quartered Or Halved Depending On Size
- 1 whole Medium-sized Eggplant, Cut Into Large Chunks
- 1/2 whole Butternut Squash, Peeled And Cut Into Large Chunks
- 3 cloves Garlic, Minced
- Salt And Pepper, to taste
- 1 teaspoon Montreal Steak Seasoning Or Any Other Seasonings Or Herbs
- 1/3 cup Olive Oil
Recipes | Steam-Grilled Butternut Squash, Burrata, Roasted Hazelnuts and Balsamic Reduction | Sur La Table
By Wewah
by Staub
- Balsamic Reduction:
- 3 ounces balsamic vinegar
- 4 tablespoons sugar
- 1 lemon
- Butternut Squash
- 28-ounce butternut squash
- 3 cloves garlic
- 1/2 Spanish pepper
- 2 tablespoons canola oil
- 1/2 cup vegetable stock
- Coarse sea salt
- 3 ounces hazelnuts
- 10 ounces burrata