Lashish the Greek

Lashish the Greek is a great little restaurant that has opened on the Northwest side, right off of 315, on Bethel RD. It features Greek and Mediterranean favorites, and serves halal. The restaurant itself mainly does catering, but there is also plenty of eating for a dine in option. The waiters were very nice, and the owner came out and greeted each table personally. It gave the restaurant a very homey, comfortable feel.

Their hummus was lemony and had a strong tahini taste, but in a good way. The bread it was served with was light and soft.

They had a great lemon chicken soup, with shredded chicken and vegetables. The flavor of the lemon was subtle but did wonders to brighten the soup.

Moussaka is a greek dish of layered eggplant, tomatos, beef, potatoes, and bechamel sauce. This moussaka was wonderful. The beef and tomato sauce was rich and flavorful, and the vegetables were cooked perfectly. I especially liked the seasonings of the beef sauce, it tied everything together. I recommend this ti anyone who hasn't had Greek food before.

For a slightly healthier dish, try the chicken lemonato. Its two pieces of chicken breast marinated in a lemony mix, then grilled. The grilled flavor was very tasty, and the chicken was very tender and flavorful. It was served with a really delicious rice pilaf, and steamed vegetables with a light, creamy sauce.

If you are more in the mood for an under the sea kinda meal, their lemon sole was excellent. I am a huge fan of this dish, and have talked about it on another post. My problem with finding really great dishes is that I keep going back and ordering the same thing.

This restaurant had great service, great food, and a very welcoming feel. Try it soon!

Roasted Green Beans

Green Beans are one of my favorite foods. Most people aren't huge fans of vegetables, but the secret with vegetables is that you have to cook them right, in a way that enhances their flavors. For example, boiling green beans would leave them bland and boring. But roasting them, will bring out the flavors and make a great dish.

Ingredients:
1 pound of green beans
1 tablespoon of olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
Lemon or lime to drizzle

Preheat an oven to 375 degrees.

Wash the green beans Cut the ends off of them.

Toss the green beans with the olive oil, salt, and pepper. Place on a flat baking sheet, and place in the oven.

Bake for 12-15 minutes, then serve! Squeeze some lemon on it if you want a citrus hint.

Cafe Shish Kebob

Cafe Shish Kebob is my favorite place to get Turkish food. Its part of a multi-restaurant group that also includes Cafe Istanbul, at Easton.

One of the best things about these restaurants is the basket of bread and olive oil with sun dried tomatos and rosemary that they serve. The bread is crusty on the outside and soft on the inside, I've rarely had bread that fresh and good.

The oil itself is addicting, We finish ours with a couple of pieces of bread.

This restaurant has a great lunch deal where you can get an appetizer, a main course, and a desert for less than $10.

Their hummus is always a favorite. Its creamy and light with just enough seasoning.

Their lentil soup is also very good, with subtle hints of herbs and a light tomato base.

As for the main course, I usually get the Doner kebob, which is the Turkish version of gyro meat, served with rice and vegetables. Its usually pretty heavy though, so this time I opted for a healthier grilled chicken shish kebob. The chicken has some wonderful Turkish seasonings, and goes very well with their aromatic rice.

They also have a great adana chicken kebob, which is almsot the same thing, except with ground chicken. The meat is therefore a little more tender and light.

Their tilapia dish was the only thing that I have tried that I didn't personally like. The fish was covered with what tasted like a coconut based green sauce, and diced peppers, onions, and carrots. The sauce was too overpowering, and the fish wasn't seasoned very well.

I've had a few of their deserts, and my favorite is the almond pudding. Its light, flavorful, and authentic. They have good baklava too, and they use pistachios in the filling instead of walnuts, which is a nice change. They drench it in syrup though, so it's pretty soggy.

All in all, one of the better restaurants in Columbus, and more authentic than most. This location is on Bethel Rd, and the best time to go is for lunch on a weekday.

Pad Thai

I only recently started eating Pad Thai. I was never a big fan of peanuts, so I never wanted to get it. One day, hoever, at my favorite little Asian restaurant, I decided to try it out because I was tired of eating rice. GREAT DECISION.

I loved the subtle sauce, the lime, and even the crunch and sweetness of the peanuts. I went back twice that week and got it again and again.

After a few tries, I have a recipe for pad thai that is semi healthy, and delicious. I still think most pad thai dishes have certain flavors that many people may not like, but give it a shot anyway and see what you find.

Ingredients (Serves 1 or 2):
A handful of rice noodles
1 cup of bean sprouts
one chicken tender, sliced thin
5 pieces of shrimp
1 1/2 tablespoons of fish sauce
1/2 tablespoon of tamarind paste sauce
1 teaspoon of sugar
1/2 teaspoon of chili powder
1/4 teaspoon garlic powder
2 tablespoons of crushed dry roasted peanuts
1 teaspoon of garlic ginger paste
Half a lime or lemon
1 egg
3 tablespoons of oil
4 cups of water

Start by putting on a pot with the four cups of water to boil.

Meantime, heat a fry pan, add a tablespoon of the oil, and add the sliced chicken. Season with salt and pepper. Cook about 6 or 7 minutes, until the chicken is cooked through. Remove from pan and set aside.

In the same pan, add another half tablespoon of oil, and add the shrimp. Season with garlic powder, black pepper, and with half the chili powder. After about 4 minutes, take the shrimp out of the pan and onto a plate.

By now the water should be boiling, so add the noodles, and boil for about 5 or 6 minutes, until they are soft but still chewy. Drain in a strainer, and set aside.

Add a teaspoon of oil to the frying pan, and scramble an egg. Season it with salt and pepper. Add to another bowl and set aside. Now all your proteins are finished.

Put the frying pan back on medium heat, and add a tablespoon of oil. Now add 1 teaspoon of garlic/ginger paste. Saute for 5 seconds, then add the cup of bean sprouts.

Saute for 3 minutes, then add the chicken, shrimp, egg, and noodles. Add the tamarind paste, fish sauce, rest of the chili powder. Toss it all together until its all coated with the sauces and spices. Transfer to a plate, and garnish with the chopped peanuts. Squeeze the juice of the lime all over the dish, and serve!

Classic Guacamole

This is a basic guacamole recipe. But trust me, basic is not boring. It just means you are free to add any of your favorite things to it, like jalapenos, bell peppers, or cilantro.

1 large ripe avocado
1 large garlic clove, minced
2 tablespoons finely chopped onion
1 Small tomato, chopped (or 2 or 3 tablespoons)
Juice of half a lime (or more if you like your guacamole more tart)

Add all of your ingredients to a bowl, and mash it all with a fork. Once the mixture is smooth, add to a serving bowl, and serve with tortilla chips.

Chipotle-esque Burrito's at Home

I have always liked the idea of a make-it-your-own type of dish. I like salad bars because you essentially make it yourself, I like fruit and yogurt bars, salsa bars, and this new favorite, a chipotle burrito bar.

I make a bunch of my favorite things from chipotle, and then make a burrito from it. This is a relatively easy thing to accomplish, and it's great if you want to have people over for a make your own burrito kind of lunch!

I'll make each individual burrito component, then show you how to assemble it. This recipe will serve four people.

Rice:
You just need two cups of white rice to start with.
You can make it your own way, or follow the package directions.
Once your rice is finished, add the juice of half a lime, and a tablespoon
of chopped cilantro.

Black Beans:
Take a can of black beans and drain half of the water. Then add to a microwave safe bowl. Add a bay leaf to the beans, and heat in the microwave for 2 minutes.

Chicken:
6 pieces of raw chicken breast tenders
1/2 teaspoon of cumin powder
1/2 teaspoon of chili powder
1/4 teaspoon of garlic powder
1/4 teaspoon of black pepper
1/2 teaspoon of salt
1 tablespoon of oil

Add the chicken to a bowl, and sprinkle on all the spices and salt. Put a frying pan on medium heat, and add the oil. Once the oil is hot, about 30 seconds, add the chicken.

Cook on each side for about 5-8 minutes, until they are lightly browned.

Let the chicken cool for a few minutes, then chop into bite sized pieces.

Tortillas:
Take 4 regular sized flour tortillas. Heat a frying pan to medium heat, and add the tortilla. Let it warm up for about 15 seconds on each side.

Condiments:
I like to have some pepper kack or queso fresco cheese for these burritos. If you want a vegetarian option, some guacamole would be great. I have a great guacamole recipe in my next post!
A cup of chopped romain lettuce and red salsa is also an option you might enjoy.

The Team!

To assemble your burrito, start by adding a tortilla to your plate.

Add two tablespoons of rice.

Add two tablespoons of the chicken.

Add two tablespoons of the black beans.

I then like to add lettuce, cheese, and hot sauce.

Now for rolling the burito. Start by bringing in the sides, and holding them down. I used a fork until I took the picture.

Then start by bring up the bottom part of the burrito, and folding it over.

Tuck it in all the way, and you're done!

After a few bites:

Italian Toast

I have been making this simple breakfast for my family for years, ever since I started cooking. It's very simple and to the point, but it's a flavor combination thats just perfect. I make this as a snack or breakfast, sometimes even desert.

Ingredients (Serves 4):

1 small loaf french bread
4 Tablespoons of ricotta cheese
4 teaspoons of orange marmalade

Begin by slicing your loaf of bread into half inch thick slices.

Place in a preheated 400 degree oven for ten minutes, until lightly golden.

Spread 1 tablespoon of the ricotta cheese in an even layer on the bread.

Spread 1 teaspoon of the orange marmalade on top of the cheese. That's it! Enjoy.