MIDDLE EASTERN BAKED FISH White Fish Filets Onions and garlic sauteed in Olive oil can chick peas can chopped tomatoes lemon juice pomegranate molasses Spices: ginger, ras el hanout or garam marsala , turmeric Bake for 35 minutes at 400 degrees with aluminum foil Top with cilantro

Rabbi Liz Morrocon Chicken

3 lbs chicken thighs --skin and bone on (but cut away all the extra skin) and dry chicken 1 lb baby potatos quartered 1 cup cherry tomatos halved 1/3 cup chopped shallots 10 dried apricots chopped 1 lemon sliced (parsley and slivered, toasted almonds for garnish) Spice Rub: cinnamin, paprika, cumin, pepper, salt, ginger, garlic, turmeric, ras el hanout, etc, etc 1 cup chicken stock 16 mixed olives EARLY in the day: rub chicken with spice rub (including under the skin), coat fully with spice rub IN THE AFTERNOON: Cook chicken, skin side down 4-5 minutes, flip and brown the other side 4 mins In a large bowl mix vegetables(including apricots) drizzle with olive oil, salt and pepper Place vegetables at the bottom of the dutch oven and arrange the chicken skin side up with lemon slices inbetween Add cinnamon stick and scatter olives TWO HOURS BEFORE DINNER: Pour chicken stock in to over vegies, but not the chicken Place lid on pot and cook at 350 degrees for 1 hour and 50 minutes until chicken falls off bones Garnish and enjoy

ngredients 8 bone-in chicken thighs or breasts if you prefer 2 tablespoons olive oil 1/2 cup pomegranate molasses 1/3 cup pomegranate juice 1/4 cup honey 1 tablespoon balsamic vinegar 1 lemon juiced 4 cloves garlic finely grated handful pomegranate seeds handful parsley kosher salt to taste pepper to taste Instructions Pre-heat oven to 400. Pat chicken dry with a paper towel, season with salt and let sit while you make the marinade (up to 30 min is ideal). Whisk together olive oil, pomegranate molasses, pomegranate juice, honey, balsamic, lemon and garlic. Pour marinade over chicken, either in a bowl, glass Tupperware, or resealable plastic bag. Spread the marinade around so all the chicken is evenly coated and let sit at least 30min and up to over night in the fridge. To cook, place chicken skin side up in a roasting dish, then pour the marinade over the meat. The marinade should generously cover the bottom of the pan. Cook until the chicken is tender at the bone and a meat or instant read thermometer reaches 165 when inserted inserted in the thickest part (about 25 minutes for breasts and 45 for thighs. If using both light and dark meat, remove the breasts while the thighs keep cooking then return the breasts to the pan in the oven once the thighs are done. Crank the oven to 450 and let the sauce reduce and the skin get dark brown and crispy, about 12 min longer. Brush the chicken with the marinade from the pan every 3-4 minutes to glaze them. Serve warm and garnish with pomegranate seeds and chopped parsley. Cover and refrigerate leftovers for up to 3 days.

Chicken/Red lentils. slow cooker

Yield:8 servings 6tablespoons extra-virgin olive oil 4large onions, thinly sliced 12garlic cloves, thinly sliced 2pound boneless, skinless chicken tenders] 2 cups red lentils, rinsed 2 teaspoon ground turmeric Salt and freshly ground black pepper 2 cup finely chopped mix of parsley and mint 2cup plain full-fat regular or Greek yogurt 4tablespoons fresh lemon juice (from 1 large lemon) Preparation Step 1 Heat oil in a large pot over medium-high. Add the onions and cook, stirring often, until deeply charred around the edges and tender, 10 to 12 minutes. Add the garlic and cook, stirring often, until softened, 2 to 3 minutes. Step 2 Add the chicken, lentils and turmeric, and season generously with salt and lots of pepper. Toss everything a few times so that the turmeric can coat the other ingredients. Step 3 Pour in 8 cups water, turn the heat to high and bring to a boil. Then, adjust heat to medium-low and cook, stirring occasionally, until the lentils have split and collapsed into the broth in a golden mush and the chicken is cooked through, 20 to 25 minutes. keep warm in crock pot before serving add herbs spoon on lemony yogurt

Crock Pot Chicken Marbella

Prep Time 30 min Cook Time 4 hours Yield 6 servings Ingredients 1 cup pitted green olives, divided 1 cup pitted dried plums (prunes), divided 2 tablespoons dried oregano 2 tablespoons brown sugar 2 tablespoons capers, drained 2 tablespoons olive oil 4 garlic cloves, minced 1/2 teaspoon salt 1/2 teaspoon pepper 2 lbs chicken breast filets 1/4 cup reduced-sodium chicken broth 1 tablespoon minced fresh parsley 1 tablespoon white wine 1 tablespoon vinegar Hot cooked couscous Directions Place 1/2 cup olives, 1/2 cup dried plums, oregano, brown sugar, capers, oil, garlic, salt and pepper in a food processor; process until smooth. Transfer mixture to a 4-qt. slow cooker. Place chicken in slow cooker. Cook, covered, on low 4-5 hours or until chicken is tender. Advertisement Chop remaining olives and dried plums. Remove chicken from slow cooker; keep warm. Stir chicken broth, parsley, wine, lemon juice and remaining olives and plums into olive mixture. Serve with chicken and sour dough croutons

lemon baked tofu

Cut the tofu into 1 cm thick rectangles. Place them between two tea towels and press to remove the excess moisture. Cut diagonal slits across the top and bottom of the tofu for better absorption of the marinade. Combine the lemon juice and zest, Italian herbs seasoning, lemon myrtle (if using), baby capers and brine, minced garlic, olive oil, salt, and pepper. Add the tofu to this marinade, ensuring it’s well coated. Let it marinate for at least 30 minutes to absorb the flavors. Preheat your oven to 400F/200C. Arrange the tofu pieces on a baking tray and drizzle half of the remaining marinade over them. Bake the tofu for 15 minutes. Then, flip the pieces over, brush them with the rest of the marinade, and bake for another 15 minutes. Your Herby Lemon Tofu is ready to enjoy!

Avocado hummus on sweet potato toast

Sweet Potato Toast 1 large sweet potato 2 tbsp olive oil 1 dash sea salt flakes Avocado Dip 1 avocado ½ cup chickpeas cooked ⅓ cup lemon juice ¼ tsp sea salt flakes 1 tsp ground cumin 1 small garlic clove peeled 1 tbsp tahini Toppings 10 cherry tomatoes diced 2 tbsp red onion finely chopped 1 tsp olive oil 3 tbsp chopped parsley chopped ½ tsp chilli flakes Instructions Preheat the oven to 200°C (390°F). Cut the sweet potatoes into 1cm thick slices. On a large baking tray, lined with baking paper, spread the sweet potatoes. Rub both sides with the 2 tbsp of olive oil and a dash of salt. Bake for 30 minutes, flipping halfway. While the sweet potatoes are baking, prepare the avocado dip. Add the avocado, chickpeas, lemon juice, salt, cumin, garlic, and tahini to a food processor. Process the mixture until it becomes smooth. Keep in the fridge until ready to serve. In a separate bowl, combine the diced cherry tomatoes, finely chopped red onions, parsley, chili flakes, and olive oil. Once the sweet potato slices are done, top them with the smooth avocado hummus, followed by the chopped tomato mix. Enjoy! Nutritional Information - Per Serving Calories 102kcal | Carbohydrates 11g | Protein 2g | Fat 6g | Sodium 131mg | Fiber 3g | Vitamin A 237IU | Vitamin C 17mg | Calcium 29mg | Iron 0.9mg Avocado Hummus on Sweet Potato Toast https://plantbaes.com/avocado-hummus-on-sweet-potato-toast/

Lemon, ground turkey, white beans and greens

Lemony White Bean Soup With Turkey and Greens By Melissa Clark Lemony White Bean Soup With Turkey and Greens Con Poulos for The New York Times. Food Stylist: Jerrie-Joy Redman-Lloyd. Total Time 45 minutes Rating 5 (13,208) Notes Read 1482 community notes Bright with lemon and herbs, and packed with hearty greens, this highly adaptable soup can be either light and brothy or thick and stewlike, depending on your preference. Smashing some of the beans to release their starch will give you a thicker soup that’s almost worthy of a fork. To keep it on the brothy side, add a little more liquid and leave the beans intact. Either way, it’s a warming, piquant, one-pot meal that’s perfect for winter. Featured in: This Spicy White Bean Soup Is a Poem in a Pot Saved Give Advertisement SKIP ADVERTISEMENT Ingredients Yield: 4 servings 3tablespoons olive oil 1large onion, diced 1large carrot, diced 1bunch sturdy greens, such as kale, broccoli rabe, mustard greens or collard greens 1tablespoon tomato paste ¾teaspoon ground cumin, plus more to taste ⅛teaspoon red-pepper flakes, plus more to taste ½pound ground turkey 3garlic cloves, minced 1tablespoon finely grated fresh ginger 1teaspoon kosher salt, plus more to taste 1quart chicken stock 2(15-ounce) cans white beans, drained and rinsed 1cup chopped fresh, soft herbs, such as parsley, mint, dill, basil, tarragon, chives or a combination Fresh lemon juice, to taste Shop ingredients on Instacart Your first order gets $20 off and free delivery. Instacart terms apply. Add ingredients to your Grocery List Ingredient Substitution Guide Nutritional Information Preparation Step 1 Heat a large pot over medium-high for a minute or so to warm it up. Add the oil and heat until it thins out, about 30 seconds. Add onion and carrot, and sauté until very soft and brown at the edges, 7 to 10 minutes. Step 2 Meanwhile, rinse the greens and pull the leaves off the stems. Tear or chop into bite-size pieces and set aside. Step 3 When the onion is golden, add tomato paste, ¾ teaspoon cumin and ⅛ teaspoon red-pepper flakes to the pot, and sauté until paste darkens, about 1 minute. Add turkey, garlic, ginger and 1 teaspoon salt, and sauté, breaking up the meat with your spoon, until turkey is browned in spots, 4 to 7 minutes. Step 4 Add stock and beans, and bring to a simmer. Let simmer until the soup is thick and flavorful, adding more salt if needed, 15 to 25 minutes. If you like a thicker broth, you can smash some of the beans with the back of the spoon to release their starch. Or leave the beans whole for a brothier soup. Step 5 Add the greens to the pot and simmer until they are very soft. This will take 5 to 10 minutes for most greens, but tough collard greens might take 15 minutes. (Add a little water if the broth gets too reduced.) Step 6 Stir herbs and lemon juice into the pot, taste and add more salt, cumin and lemon until the broth is lively and bright-tasting. Serve topped with a drizzle of olive oil and more red-pepper flakes, if desired.

WARM SHEET PAN SALAD NICOISE

INGREDIENTS Yield:4 servings • 1pound baby Yukon Gold potatoes, halved • 2large eggs • 1teaspoon minced garlic (about 1 clove) • 6ounces asparagus or green beans (poached briefly in microwave) • 1½cups cherry tomatoes • ½cup pitted olives, preferably Kalamata • 4(6-ounce) center-cut, skin-on salmon fillets • 5ounces tender salad greens, like baby red and green leaf lettuce PREPARATION 1. Step 1 Heat the oven to 400 degrees and place a rack near the top of the oven. Place the potatoes on a sheet pan, add 1 tsp olive oil, ½ teaspoon salt and ½ teaspoon pepper and toss. Arrange the potatoes so the cut sides are facing down and roast for 20 minutes. 2. Step 2 While the potatoes roast, fill a medium saucepan with water and bring to a boil. Add the eggs and cook over medium heat for exactly 6 minutes. Remove the eggs, and when they are cool enough to handle, peel and quarter them. 3. Step 3 Make the dressing(see below). 4. Step 4 Add the green vegetables, tomatoes and olives to the sheet pan with the potatoes, Using tongs, toss well, then move the vegetables to the sides to create space in the center of the sheet pan. Pat the salmon fillets dry with a paper towel and place them, skin-side down, in the center of the sheet pan. 5. Step 5 Brush fillets with a little dressing(see below)Roast on the top rack in the oven for 10 minutes. Turn the broiler to high and broil for 2 to 3 minutes to lightly brown the salmon. (If you don’t have a broiler, roast salmon for an additional 2 to 3 minutes instead.) The salmon should flake easily and be just cooked in the center. 6. Step 6 Add the greens to the large bowl with the dressing, and toss gently. Place greens on a large platter, leaving a narrow border at the platter's edges. Place the salmon fillets in the middle of the platter, then arrange the roasted vegetables and eggs around them. serve. DRESSING: ▢1 large shallot minced • ▢1 clove garlic grated or paste • ▢3 tablespoons sherry vinegar • ▢1 tablespoons warm water • ▢2 teaspoons Dijon mustard • ▢1 teaspoon honey • ▢1/2 teaspoon dried thyme • ▢1/2 cup extra virgin olive oil • ▢1 teaspoon salt • ▢1/2 teaspoon ground black pepper

VIETNAMESE SALAD :4 servings • 2tsps granulated sugar • 1garlic clove, minced • 1bird’s-eye chile or other small hot chile, minced with seeds • ¼cup fresh lime juice (from 2 limes) • 3tablespoons fish sauce (can use vegan) • 1-3 cups loosely packed cups chicken meat (pulled from store-bought rotisserie chicken or roast chicken) • 2cups thinly sliced red cabbage • 1small English cucumber, thinly sliced (about 1½ cups) • 1medium bell pepper (any color), thinly sliced • 1½cups peppery leafy greens, such as watercress with tender stems, arugula or mizuna • 1loosely packed cup Thai or sweet basil leaves (optional) • 1loosely packed cup mint leaves • ½cup crispy fried shallots or red onions, • ½ cup raw peanuts (not salted) 1. Step 1 In a large bowl, combine the sugar and lime juice. Whisk to dissolve the sugar. Add the garlic, chile, and fish sauce. Stir to combine. 2. Step 2 Add the chicken, cabbage, cucumbers and bell pepper to the dressing. Toss to coat. Add the leafy greens and the basil and mint leaves. Toss to combine. 3. Step 3 Divide the salad among bowls, garnish with the crispy shallots and peanuts and serve immediately.

https://thelittleshine.com/cold-soup/?fbclid=IwZXh0bgNhZW0CMTAAAR2onla-IIZRfApkyuCu23CQ-FYPOL635bsMTjgBGWSY-bhI7cWUKhCEsno_aem_VoPe_PYrTFWrbty_QQYqJA

Ten Minute Bread

AccueilBread in 10 Minutes: 4 cups (480 grams) of flour 1 cup (220 grams) of yoghurt 250 milliliters (about 3/4 cup) of clear water Ten grams of baking powder, one package Eight grams of salt, measured in powder form, one teaspoon one tablespoon (15 milliliters) of vegetable oil Three and a half teaspoons (about fifty milliliters) of avocado oil How to Follow Hand-Molding the Rolls In a kneading basin, combine the yogurt, water, and baking powder to begin. Combine well until a smooth consistency is achieved. Working Until Satisfaction Next, knead the ingredients gently until a soft dough forms, then gradually add the flour, salt, and vegetable oil. Avoid changing the bread's texture by not kneading it for too long. Cutting and Paste The dough should be divided into ten equal portions when it is done, and then covered to keep them from drying out. Roll out each ball into a disc approximately the size of a dessert plate. Recipes Made Without a Stove Flatten the dough circles and fry them in a skillet over medium heat, turning once, until they are golden brown. No oil is needed. Applying the Final Touch Before serving, generously apply butter on top of each heated bread round to enhance the flavor. Preparing Tasty Foods And that does it! You may now savor your freshly baked bread. Warm it up and relish in the silence that follows as plates are cleared and smiles fill the air. In summary Basic Information (FAQs) 1. Would Greek yogurt be a good substitute for normal yogurt? Sure, Greek yogurt works just as well as normal yogurt in this dish. To get the dough consistency you want, you may have to alter the water amount because Greek yogurt is thicker than regular yogurt.

FARRO SALAD 1 c farro 1 cup apple cider, 1 cup water Salt Bay leave Olive oil lemon juice Shaved parmesean 2 cups arugala Shavedbparmesean Pistachio nuts 1 c parsley 1 c mint 1 cup cherry tomatoes ½ radish

Moroccan Fish Serves 4 4 tbsp olive oil 2 tbsp paprika ¼ tsp hot paprika scant tbsp turmeric ¼ tsp cumin (optional) 1½ tsp salt 1 tbsp ground coriander 1½ lb / 700 g white fish fillets, Nile perch, barramundi, tilapia and such, soaked in lemon water for several minutes 1 red pepper, cored and sliced , two tomatoes sliced lengthwise ½ cup / 70 g cilantro, with stalks, coarsely chopped 1 cup drained can chickpeas) ½ lemon, sliced, 12 cloves garlic sliced (yes! 12!), 2 tbsp freshly squeezed lemon juice In a medium mixing bowl, mix together olive oil and spices. Dip the fillets a couple at a time in the spice mix and make sure to coat well. Put slices of red pepper and tomatoes in a sauce pan, layer the fillets on top, and layer the rest of the red peppers. Layer the chile pepper, garlic, and cilantro(I used more cilantro for more color) and cover with the chickpeas. Layer the rest of the tomatoes and lemon slices. (the lemon slices are so good cooked!)Pour water into the mixing bowl and scrape in any spice leftovers, add to the pan to cover the fillets Bring to a boil Lower heat and cook for 10 minutes. BEAUTIFUL!

Passover Matzoh Kugel 4 matzah boards 4 eggs butter or olive oil (i used butter) 4 cups fresh spinach (I used three boxes frozen spinach, defrosted and squeezed of excess water 4 cups mushrooms(I used half shitake, half regular) 1 large yellow onion ; chopped 1 teaspoon garlic (omit if Nancy Epstein is involved salt and pepper (I use less salt and pepper, added some Za'atar) 3/4 pound feta cheese (or any cheese you prefer) I added a small container of shaved parmesean 1 cup yogurt(plain) 1. Preheat the oven to 375 degrees. 2. Coat a 9 x 13 baking dish with cooking spray or butter 3. Break apart the matzah and soak in a large bowl of water until moist. Drain the water from the bowl. 4. Spray some cooking spray or butter into a saute pan and cook the onion, mushrooms, garlic and spinach over medium heat until golden brown. (cook onion first, and for plenty of time with plenty of butter). 5. Fold the vegetables, beaten eggs, and seasoning in the matzah. 6. Spread into the casserole dish and cover with foil. 7. Bake for 45 minutes or until lightly browned.

5 Persian Limes (soak in boiling water and then puncture) 50g clarified butter or oil 1 large onion, finely diced (220g) ground turmeric cumim coriander cinnamin sticks שמ 1 tbsp tomato purée or 1 can chopped tomatos with mild chili peppers 3 chicken breat filets 1kg small potatoes, peeled and chopped into 4cm chunks Iranian limes, pierced 2–3 times 1 green chilli, slit on one side from stem to tip (unless you used the chopped tomatoes) 4 medium tomatoes, quartered (400g) 150g spinach leaves flat parsley 300g Greek yoghurt (optional) salt Method Place a large casserole on a medium heat and sauté the butter, onion, turmeric and cumin for 10 minutes. Add the tomato purée and cook, stirring, for another 2 minutes. Add these to the dish along with the potatoes, limes, chilli, 1½ teaspoons of salt and 1 litre of water and bring to the boil. Reduce the heat and boil gently for 15 minutes, until the potatoes are semi-cooked. Stir through the tomatoes, spinach crushing the limes gently to release some of the juice inside, and transfer everything to a large roasting tray.(remove the limes) Bake uncovered for 20 minutes, or until the sauce has thickened a little and the vegetables are soft. Remove from the oven and allow to sit for 5 minutes before serving with a dollop of yoghurt on the side, if you choose.Splash of maple syrup. Chopped scallions on top. Also fresh mint. We did not do the roasting and it came out fine

ORANGE SOUP Saute onion, garlic and ginger Add carrots, sweet potatoes, 1 green apple 1 qt stock and 1 cup almond milk cumin, curry, salt and red pepper Cook till everything is soft Blend with immersion blender Done!

Salt 2 small or medium broccoli with stalks (about 1 ½ pounds/700 grams) 7 tablespoons/103 milliliters olive oil, plus more for grilling 1 large Fresno chile, thinly sliced at an angle, seeds and all 6 garlic cloves, thinly sliced lengthways 5 to 6 anchovies packed in oil, drained 1 large lemon, cut into 8 thin rounds and seeded, the rest squeezed for 1 teaspoon juice 1 ½ tablespoons flat-leaf parsley leaves, roughly chopped Flaky sea salt, for serving Add to Your Grocery List Ingredient Substitution Guide PREPARATION Bring a large saucepan of well-salted water to a boil over medium-high. Keep a large bowl of ice water next to it. Meanwhile, trim the broccoli so 2 inches/5 centimeters of stalk remain attached. Cut the broccoli in half lengthwise, then cut each half lengthwise again to give you 4 wedges per head. Blanch the broccoli by adding it to the boiling water and cooking for 3½ minutes, until softened. The stalks should retain a nice bite. Use a pair of tongs to remove the wedges and plunge them straight into the ice water to stop them from cooking further. Once completely cool, drain and dry them well, then place in a large bowl. Meanwhile, add 6 tablespoons/89 milliliters of oil, the chiles and garlic to a small frying pan and place it over medium heat. Cook for 7 to 10 minutes, stirring occasionally, until the garlic is golden and the chiles start to become transparent. Use a slotted spoon to transfer the solids to a plate lined with paper towels and set aside to cool and crisp further. Add the anchovies to the pan and place over low heat. Cook gently, stirring occasionally, for 10 minutes, until an anchovy is soft enough to be easily squashed with the back of a spoon. Set aside to cool completely. Place a large, well-greased grill pan over high heat and ventilate your kitchen well. (See Tip for outdoor grilling.) Toss the broccoli gently with 1½ teaspoons olive oil. Once the pan is very hot, grill the broccoli in 2 batches, turning so that all the flat sides have nice grill marks, 6 to 8 minutes per batch. Transfer to a tray to cool down. Grill the lemon rounds for 1½ minutes per side, until nicely charred, then transfer to a chopping board. When cool enough to handle, finely chop the lemon (skin and all) and transfer to a small bowl along with the lemon juice, parsley and remaining 1½ teaspoons olive oil. Mix well and set aside. Once the broccoli has cooled, top with the anchovy oil mixture and toss gently to combine. Arrange on a large serving platter and top evenly with the charred lemon mixture. Lastly, sprinkle over the fried chile and garlic and the flaked salt. Tip You can grill the broccoli and lemon slices at the same time on an outdoor charcoal or gas grill heated to medium-high (450 degrees). Grill (covered if using a gas grill), turning occasionally, until charred, about 10 minutes for the broccoli and about 3 minutes for the lemon. Have you cooked this? Mark as Cooked COOKING NOTES Share your notes with other cooks or leave a private note. 500 All48 Most Helpful13 Private0 Ben3 days ago You will find elsewhere on the Times site a recipe called "Vegan Caesar Salad With Crisp Chickpeas." That recipe uses Caper Brine, Nutritional Yeast, Mustard, Garlic, and White Miso paste for a *very* rich and delicious flavor profile that (to my tastes, and I eat seafood and vegetables) works even better than anchovies and well mimics the rich, salty, briny anchovy vibe. 159 This is helpful

Scrambled Tofu

Tofu Black Bean Scramble with Cherry Tomatoes, Mushrooms, Shallots, Garlic, Red Bell Pepper, Avo, & topped with your favorite salsa! TADA! Breakfast for 4 mornings! Keep the left-overs in the fridge. USE TRADER JOE’S High Protein Extra-Firm Tofu, crumble it & marinate it with a combo of Nutritional yeast; cumin, garlic powder, red pepper flakes, onion powder, turmeric, oregano, Indian Black Salt (kala namak), lemon juice, Dijon mustard, & enough water to make “just enough” marinade to coat the tofu!

PERSIAN LIME TURKEY STEW SAUTE: 2 onions 2 TBL oil ½ TBL cumin 2 tsp turmeric 1 tsp coriander 2 cinnamon sticks 1 large bunch spinach ADD: 6 cups water or stock (water works just as well) 2 lbs Cubed turkey 1 and a half cups of red or black lentils (or a mix) 6 dried limes (soaked briefly in boiled water and cut open) Cook till lentils and meat are fully cooked. Remove the dried lime pieces before serving if you can find them Add lime juice and fresh mint, salt to taste Serve over Basmati Rice