Category Archives: Recipes

Chickpea Tahini Soup

I’ve had a jar of tahini and a can of chickpeas for the longest time, hoping I’d have enough initiative to make some hummus. Fortunately I never did, or else I’m sure I would eat it all. I love the flavors of olive oil, sesame and beans, especially with a dash of cumin and some heat.

I wanted a recipe to finally evict my pantry squatters, and now I get to share it with you!

Wash the chickpeas in water and drain.

Begin, as always, with garlic and oil in a hot pot and saute until brown.

Add all the chickpeas except for one cup (set aside) and season with some spices.

Cumin and cayenne are your friends! Add one teaspoon cumin and a few dashes of cayenne for heat.

Add water, about 6 cups, and one vegetable boullion, plus the juice of one lemon.

Stir and simmer covered for ten minutes.

Stir the tahini well. In most cases the solids will be stuck to the bottom of the jar.

Scoop out about half a cup and add to the pot.

Using a stick blender, liquefy the pot’s contents. Stir and season with cumin and salt.

Simmer covered for ten minutes.

Add the remaining chickpeas and some chopped kale. Cook until kale is soft.

Serve hot with a dash of paprika and top with chopped parsley.

Hearty and great with some pita or flatbread. Enjoy!

(For this meal I served this soup with a Quick and Simple Chicken Curry and an Awesome Kale Salad)

Awesome Kale Salad

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I wanted to make the kale salad I had at 5 Leaves Restaurant in Brooklyn so I attempted to replicate it from memory. Sorry 5 Leaves, but I think mine is a little better 😉

Here it’s served with my Quick and Simple Chicken Curry.

Begin with a bunch of kale.

Remove stems with a knife and cut the kale into very thin strips.

Crush and pit five Kalamata olives.

Using a food processor or stick blender, blend olives with the juice of one lemon

and three tablespoons olive oil.

Pour mixture into the bowl of kale strips, mix well.

Grate about 1/4 cup of pecorino cheese and toss.

Voila! Quick, simple and with fresh, bold flavors.

You can’t stop eating this! Be warned.

Quick and Simple Chicken Curry

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This must be the simplest chicken dish I’ve made, and you can make it too using only four ingredients! All you need is chicken, paprika, curry powder and onions.

Begin with three chicken pieces and sprinkle some salt, curry powder and paprika on both sides.

Rub evenly and set aside.

In a hot pan with oil, sear chicken on both sides.

Turn over and enjoy the charred surfaces which just make them yummm…

Lower the heat and add a whole red onion, sliced thinly into rings.

Cover and allow to cook on low heat for twenty minutes.

Turn over and cook for another ten minutes, until the onions have caramelized.

Just like that. Quick and simple curry! Here it is served with this lovely kale salad.

Curried Chicken, Chutney, Yogurt and Naan

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There is nothing like the flavor of a homemade curry and the freedom to leisurely sit in your home dipping naan in a hot and rich curry sauce. Curries are not difficult dishes if you have the correct spices, as well as some bottled assistance when necessary.

Curried chicken and brussels sprouts, naan, yogurt, chutney and side cauliflower and garlic.

Season some chicken pieces with salt and pepper.

In a good pot, saute some onions in oil.

Sear chicken pieces on all sides.

Keep on high heat until brown.

Add 1 tbsp curry and 1 tsp ground cumin powder.

Coat chicken in spices.

Add some life elixir…errr…water (1 cup).

Add some chilis, if you’re so inclined.

Simmer for 30 minutes until chicken is cooked.

Add 2 tablespoons curry paste (if not available, 1/2 cup coconut milk would help thicken the sauce).

I got this bottle at Sahadi’s.

The curry powder and cumin are good enough spices to finish this dish,

but I had some of this to add so I did!

Simmer for another 30 minutes until sauce thickens.

I got these babies at the Food Coop. I am in love with the Mango Chutney on the left,

and along with the Greek yogurt on the right they were perfect partners to my curry.

Heat up some naan on the stove.

And here we go. Naan, vegetables, curried chicken, mango chutney and yogurt.

The chutney and yogurt cut the spice of the curry perfectly.

Yummy!

Ginisang Collard Greens – Sauteed Filipino Style

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#filipino #vegetarian #realfood #foodie

Collard greens are readily available in any grocery store, and may be a more accessible substitute for more familiar vegetables such as bokchoy and string beans. It’s very versatile because of its ease in preparation, neutral taste and texture, so it can easily be used for many Filipino vegetable dishes.

“Ginisa” in Filipino means to saute, and that’s really the only thing I did to this dish, other than “make it Filipino” by adding fish sauce as a flavor base. That’s pretty much it, no frills and no fanciness. But let me share the easy prep anyway: