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Recipes
Ratatouille and Garlic Bread Casserole
By Jahel
Place the egg plant in a strainer
- 1 med eggplant cut into bite size pieces
- 3 T olive oil
- 2 med zucchini halved lengthwise with seeds scraped out with a spoon
- 1 red bell pepper seeded and chopped
- 1 cubanelle pepper seeded and chopped
- 1 red or yellow onion
- 4 cloves garlic sliced
- 2 T fresh thyme chopped
- Pepper
- 1/2 cup white wine
- 1 14.5 oz can diced tomatoes
- A few leaves of fresh basil torn
- For Garlic bread
- 3 T butter at room temperature
- 2 T olive oil
- 3 cloves garlic chopped
- 1/4 of a 1 pound loaf of ciabatta halved horizontally
- About 1-1/2 c grated parmigiano reggiano
- Handful of fresh flat leaf parsley finely chopped
- 2 c shredded gruyere cheese
Raspberry Chia Jam
By Jahel
Place raspberries, 1/4 cup water, and salt in a medium pan
- 1 lb. fresh raspberries
- 1/4 t kosher salt
- 4 t chia seeds
- 1 T honey
- 1 t lemon juice
Nectarine Olive Oil Cake
By Jahel
Preheat oven to 350°. Brush a 9 inch round cake pan with oil and line bottom with parchment paper; brush with oil ...
- 1 1/2 c flour
- 1/2 t kosher salt
- 1/2 t baking powder
- 1/2 t baking soda
- 4 ripe nectarines
- 3/4 c sugar plus more for pan
- 2 eggs
- 1 t vanilla
- 3/4 c olive oil divided, plus more for pan and drizzling
- 1 t flaky sea salt
All-Purpose Spice Rub
By Jahel
Combine all ingredients. Use fingers to rub sugar and zest evenly thru spices
- 1/4 c sweet paprika
- 1/4 c plus 2 t kosher salt
- 2 T light brown sugar
- 4 t garlic powder
- 4 t onion powder
- 4 t dried oregano
- 4 t orange zest
- 2 t pepper
- 1 t cayenne (optional)
Steak and Potato Skewers with Orange Salsa
By Jahel
Soak 8 x 8“ wooden skewers in water for 15 minutes
- 1 lb baby potatoes (about 16)
- 1 lb. hangar steak cut into 1-1/2 in pieces
- 2 t chili powder
- 1 t ground cumin
- 5 T olive oil, divided plus more for grill grates
- 1 3/4 t kosher salt, divided
- 3 bell peppers, quartered lengthwise and seeded
- 1 red onion, sliced crosswise into 3/4 inch thick rings
- 2 oranges, segmented
- 2 scallions, thinly sliced
- 3 T chopped fresh cilantro
- 2 T red wine vinegar
- 1 Fresno Chile, seeded and finely chopped
Ranch Mayo
By Jahel
Combine all ingredients and serve immediately or save for up to 3 days refrigerated and covered
- 1/2 c mayo
- 1/2 c sour cream or full fat yogurt
- 2 t chopped oregano, less if dry
- 2 t chopped parsley, less if dry
- 1/2 t garlic powder
- 1/2 t onion powder
- 1/4 t kosher salt
- 1/4 t pepper
Chicken Nachos
By Jahel
Preheat oven to 400°. Line a baking sheet with aluminum foil
- 11 oz pkg tortilla chips
- 2 c shredded rotisserie chicken
- 6 oz shredded sharp cheddar cheese about 1 1/2 c
- 1 c prepared pico de gallo or salsa
- 2 radishes, thinly sliced
- 2 oz. cotija cheese crumbles about 1/2 c
- 1 ripe avocado sliced
- 1/2 c loosely packed fresh cilantro leaves
- 1 jalapeño thinly sliced (optional)
- Hot sauce for serving (optional)
Chocolate Date Oat Bars
By Jahel
Preheat oven to 350°. Lightly coat a 13 x 9 baking dish with cooking spray
- Cooking spray
- 3 c flour
- 2 c old fashioned rolled oats
- 1 c sugar
- 1 3/4 t kosher salt, divided
- 1 1/2 c (3 sticks) unsalted butter, melted
- 1 lb pitted dates
- 1/2 t vanilla
- 1 c chopped semi-sweet chocolate
Guacamole
By Jahel
Scoop avocado flesh into bowl
- 4 ripe avocado, halved and pitted
- 1/4 c chopped fresh cilantro
- 2 T lime juice
- 1 jalapeño, finely chopped, seeded for less heat
- 1 3/4 t kosher salt
- Tortilla chips
Galati Spaghetti Sauce
By Jahel
Mix all meatball ingredients in a large mixing bowl
- Meatballs:
- 2 lbs. ground beef
- 1/2 lb. ground pork (like Bob Evan's Italian Sausage)
- 1/4 c bread crumbs
- 1/4 c chopped onions, thin
- 2 eggs
- 1 squirt each of ketchup and mustard
- salt, pepper, garlic powder, parsley flakes and parmesan cheese to taste
- Sauce:
- 1/4 c olive oil
- 2-3 cloves garlic, minced
- 1 small can tomato paste
- 2 cans of water, using paste can
- 1-16 oz. tomato sauce
- 1 large can fresh tomatoes, grind up in blender
- 1 can Hunt's traditional sauce