Spicy Yellow Biryani

I was taught how to make this Pakistani dish by, ironically  a Kurdish woman in our community. I had made biryani before, but this was a different method, but the flavors were better than almost any biryani I have ever had.

Ingredients:

1 lb chicken breast, cut into 1 inch pieces

1 medium tomato

2 jalapenos 

1 medium onion

1/2 cup of plain yogurt

1 tablespoon ginger/garlic paste

3 tablespoons of chopped cilantro

1/2 teaspoon of turmeric

1 teaspoon curry powder

1/2 teaspoon cumin seeds

4 cloves

3 green cardamom

1 cinnamon stick

salt/pepper to taste

1 cup vegetable or corn oil

You begin by mixing the chicken, all the spices, the yogurt, the garlic/ginger paste, cilantro, 1/2 teaspoon of salt, tomato, and jalapenos. Make sure they are mixed thoroughly. Heat two tablespoons of oil in a pot to medium heat. Add the chicken mixture. Let it cook for 15-20 minutes, until about half the liquid is gone. 

Meanwhile, boil 1 1/2 cups of basmati rice in a pot of boiling water for 7 minutes, until halfway soft. Strain in a strainer. Change the chicken pot heat to low. Add 1/2 teaspoon of salt, and spread the half-cooked rice on top of the chicken mixture.

In a separate saucepan, add 1/3 cup of oil. Cut up an onion into thin strips, and fry the onion in the oil for 5 minutes, or until golden brown. Pour the oil and onions on top of the rice thats on top of the chicken.

Cook on low for 20 minutes, until the rice is soft. When you plate, try to put the rice on the bottom and the chicken on the top, and mix to incorporate the rice and chicken sauce.

Get your own Kurdish sweets!

There are some really great cooks here in Columbus, and I had the privilege of watching them make some wonderful dishes awhile ago. This post will be solely on the sweets. Theres a woman here who makes them from home, and can cater her sweets. If you ever want any of these sweets, or other middle eastern sweets, you can shoot her an email and she will make you a custom batch. Any quantity (1 pound, 2 pounds) is accepted.

This famous dessert is called Luqma Qazey. It is a dough ball fried then drenched in homemade syrup. In Indian cuisine  there is a similar dessert called gulab jamun. These little things are addicting, you probably wont have just one or two, I highly recommend them!

She also made coconut half moon cookies, but I unfortunately lost the pictures. If you want these or any other desserts, comment on this post and I will put you in contact with the woman who makes them. Thanks!

Potato Pakora

You've probably had some sort of pakora if you are an Indian food fan. I love this fried vegetable appetizer, and this is my take on it.

1 Small russet potato
1 medium sweet potato
1 medium Onion
1 cup baby spinach cut into strips
1 medium carrot, cut into strips (optional)
1 1/4 cup besan (chickpea) flour
3/4 cup water
3/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon curry powder
oil for frying (I use corn oil)

Begin by peeling both potatoes, and cutting them lengthwise into they are the size of shredded carrots. Every piece should be about 2 inches long and very thin. Cut the onion and carrots the same way, into thin strips.

Add both the potatoes, onion, carrot, spinach, besan flour, curry powder, water, salt, and pepper to a bowl. Mix it all together.

Add about an inch of oil to a pot, and heat to medium high. Take a large spoon of the pakora mix, and add it to the oil carefully, making sure to level it in the pot so its all one thickness.

 Cook for about 2 or 3 minutes, until crispy and brown. Flip the pakora and fry on the other side for an addition to 2 minutes. Once golden brown all around, remove from oil and let it drain on paper towels.

Serve immediately with Indian chutney or hot sauce.

Marrakech Vegetable Curry

I came across this recipe when I was looking into Indian vegetable curries. This was a bit different, with the addition of some middle eastern staples like almonds and raisins, so I gave it shot. Safe to say its one of my families favorite dishes now, you dont even miss the meat! The different flavors and textures of the vegetables are very satisfying.

Ingredients:
1 can of chickpeas
1 medium eggplant, cubed
2 small zucchini, cubed
1 large onion, diced
2 medium sweet potato, peeled and cubed
1 handful of baby spinach
2 tablespoons of sliced almonds
2 tablespoons of yellow raisins
juice of one orange
2 teaspoons of curry powder
1 teaspoon of turmeric
1/2 teaspoon of cinnamon
1 tablespoon of garlic ginger paste
1 cup of water or chicken broth

Start by heating 2 tablespoons of olive oil in a dutch oven pot. Add the onion, and cook on medium for 5 minutes. Then add the eggplant and sweet potato, and cook another 10 minutes on medium heat. Add the zucchini, sprinkle all the vegetables with 1/2 teaspoon of salt and 1/2 teaspoon of pepper, and cook for another 5 minutes.

In a saucepan, Add 1 tablespoon of olive oil, and heat to medium. Add the garlic/ginger paste, salt and pepper to taste, and spices. Cook for 1 minute, until aromatic. 

Add the chicken broth or water, and orange juice.

Add the chickpeas to the vegetables, then add the sauce. Cover and cook for 15 minutes on medium heat. Check to make sure it still contains liquid. If it is looking dry, add 1/4 cup of water. After the 15 minutes, add the spinach, and cook another 5 minutes, until spinach is wilted. Turn off heat.

In a small frypan, add 1/2 tablespoon of oil, and heat to medium. Add the almonds and saute for 2-4 minutes, until golden. Add the raisins, and cook for 30 more seconds, until the raisins plump up. Add the almonds and raisins to the vegetables, and save some for garnish. Serve with white rice, and enjoy!

Apples in a Blanket

This is an extremely easy dessert recipe. I came across something similar somewhere on the internet, made it for a meeting, and got some great feedback, so you should try it!

Ingredients:
1 package of frozen/refrigerated pie crusts (should contain two crusts)
5 medium sized apples, peeled and cut into wedges
3 tablespoon of sugar
1 tablespoon of cinnamon
2 tablespoons of melted butter

Preheat oven to 350 degrees. Roll out the pie crust, and run the roller over it a couple of times to flatten it a layer or two.

Sprinkle the cinnamon/sugar mixure on top until the pie crust is covered with it. One tablespoon should be enough, dont add too much.

 Once you have added the cinnamon/sugar, cut the pie crust into ten, one inch strips.

Take a piece of the pie crust, and roll it around an apple wedge. Repeat with remaining crust strips and apple wedges.

Place on a non-stick baking sheet, and bake in the oven for 15-25 minutes, until they are golden brown.

Creamy Cajun Chicken Pasta

This pasta is a recipe I came up with one evening after craving pasta all day. I didn't want to go the typical marinara or Alfredo route, so I put stuff together, and this turned out to be one of the best pasta dishes I have ever made. 

Ingredients:

1/2 pound of chicken breast, cut into bite sized pieces

1 medium tomato, largely diced

1 small package of button mushrooms, sliced

4 stalks of green onion, diced

1/2 a pound of rotini pasta

2 teaspoons of cajun seasoning ( Add more if you like it more spicy, like I do)

3/4 cup of prepared Alfredo sauce

1/3 cup chicken stock

salt and pepper to taste

olive oil

Begin by combining the mushroom and green onion. Cook with a tablespoon of olive oil for two minutes on medium heat. Add the tomato, and cook for a minute more. Season the veggies with salt and veggies. Remove from heat. 

Cook pasta according to package directions. Once the pasta is al dente, remove from water and put in a strainer. Heat another tablespoon of olive oil, and add the chicken. Saute for 5 minutes, then add half the cajun seasoning. Cook for another 3 minutes, then reduce the heat to medium low. Add the alfredo sauce, 1/3 cup of chicken stock, vegetables, and the rest of the cajun seasoning. Stir it all together.

Add the pasta once the sauce has heated up, about 4 minutes. Mix it together, than plate and serve!

Banana, Strawberry, and Blueberry Smoothie

At one point this summer I got obsessed with smoothies, and started drinking one or two every day for breakfast and lunch. You can replace any of these fruits with other fruits you may like, just keep the measurements the same.

Ingredients:
1/3 cup of cut up bananas
1/3 cup of cut up strawberries
1/3 cup of blueberries
1 tablespoon of honey
1 tablespoon of plain yogurt
2 tablespoons of milk
5/6 cubes of ice

Add the fruit to a blender, and blend for 10 seconds. Then add the honey, yogurt, milk, and ice. Blend on high for 30 seconds, until its very smooth. Transfer to a glass, and enjoy!

Carrot Salad

This is a great summer side dish. Its light, served cold, and very fresh.

Ingredients:
2 cups fresh grated carrots
1/4 cup chopped yellow raisins
1/4 cup diced pineapple
1/3 sour cream
1/3 cup mayonnaise
1/2 a squeezed lemon
salt and pepper to taste

Combine all the above ingredients, and serve! Pretty simple, huh?

Baked Potato Wedges

This is a great side dish to almost any kind of meal. Its simple and made with things you already probably have lying in your kitchen.

Ingredients:
1 pound potatoes (russet, idaho, red, any work)
1 teaspoon dried rosemary
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1 tablespoon olive oil

Cut the potatoes into half, then the halves into 3 or 4 wedges each. Add all of the above ingredients, and mix to coat them all.

Add the potatoes to a well greased baking sheet, and cook in a preheated over at 375 on the lower rack. After 20 minutes, flip the potato wedges to the other side. Cook 20 more minutes, then serve.

Chicken and Mushroom Bake

One evening I looked into the fridge and pantry, and this easy recipe formed. It is a creamy, mushroomy dish that hits all the right spots.

Ingredients:
1 pound chicken breast tenders
1 can cream of mushroom soup
2 cloves of garlic
1/4 cup of cream
1/2 cup of water
1 chicken bullion
1 medium onion
1 package fresh button mushrooms

Begin my sauteing half of the onion in a tablespoon of olive oil on medium heat. After about 5 minutes, add the chopped up mushrooms. Season with salt and pepper, and saute for another 5 minutes. Set aside.

In another pan, add another tablespoon of olive oil, and heat to medium high. Add the chicken tenders, and sear each side for 4 minutes. Take chicken out and put in a buttered baking dish.

 To the pan you cooked the chicken in, add another tablespoon of oil, and the other half of the onion. Saute for 5 minutes on medium, then add the minced garlic, cream, chicken buillion, water, cream of mushroom soup, salt, and pepper. Cook on medium until heated through and simmering, about 10 minutes. Add the sautéed mushroom and onion to the sauce.

Pour the sauce on top of the chicken. Place in a preheated oven at 350 degree's. Bake for 35 minutes, until the sauce is bubbly. 

Serve over plain white rice and garnish with chives.

Quick Chicken Curry

Chicken Curry is a simple, comforting dish that whips up in no time. I make it when I dont want too much of a hassle for dinner. This dish usually takes about a half hour to make, so it's very convenient.

Ingredients:
I pound of bite-sized chicken breast pieces
1 medium onion, diced
1 teaspoon of garlic ginger paste
1 tablespoon of curry powder
1 bay leaf
1 tablespoon of oil
1/2 cup of hot water
salt and pepper to taste

Add the oil to a pot (dutch oven pot is best for this) and turn the heat on to medium. Add the diced onion, and cook for five minutes.

Next add the garlic ginger paste. Cook for one minute with the onion, then add the chicken. Turn the heat up a little bit to medium high or high, and cook until the chicken is a little browned, about 5 minutes.

Now add the curry powder, dash of salt and pepper, bay leaf, and hot water.

Cook on high for 5 minutes, then reduce heat to medium until the liquid has mostly evaporated, and you are left with a thicker sauce, about 10 minutes. Serve with rice or naan, and enjoy!

Korean-Flavored Steak

One of the most popular Korean dishes is called bulgogli, which is thin strips of steak marinated in a soy/sesame marinade, then grilled. This recipe is simliar, except I dont slice the steak, and instead use a very thin cut of eye of round steak.

Ingredients:
1 pound package of thin cut steak pieces
2 tablespoons of soy sauce
1/2 teaspoon of sesame oil
1 teaspoon of garlic/ginger paste
salt and pepper to taste

Take all the ingredients, and put it in a bowl. Make sure all the meat is covered with the marinade. Let it sit for at least 30 minutes.

You can cook these on a grill outside or on a griddle. I used a griddle because it's easier and has faster clean-up. Juts brus a tablespon of oil on the griddle, and heat it at 350-400 degrees. Once it has warmed up, add the steak. Cook for 3 or 4 minutes on each side, depending on how thin the cuts are.

Once it is done, plate and serve with a side of white or fried rice.

Salmon Cakes

I personally love most seafood, but my family does not. I especially try to get my mother to get seafood at least once a week, so I have to find ways to make fish taste as good as possible. This is one recipe that is great for people just getting into seafood, or who want the health benefits of fish but not necessarily the taste.

Ingredients:
1 large salmon fish fillet
1/4 cup of finely diced onion
1 minced garlic clove
2 tablespoons of minced celery
1/4 cup diced bell pepper
2 tablespoons of diced spring onion
I egg
3/4 cup Italian style bread crumbs, or more depending on need
1 tablespoon hot sauce sauce
1/2 tablespoon old bay seafood seasoning
1/4 teaspoon black pepper
1/4 teaspoon salt

Start by pre-heating the oven to 350 degrees. Season the fish with salt and pepper, and drizzle with olive oil. Cook in the Oven for 12 minutes, or until just cooked. Then transfer the fish to a plate, cover, and refrigerate until you get the other ingredients ready.

Add a tablespoon of olive oil to a frypan, and heat to medium. Add the onion, pepper, and celery. Cook for 5-7 minutes, until a little soft. Add the spring onion and garlic, and cook for one minute. Transfer to a mixing bowl.

Take out the salmon, and flake it into smaller pieces.

Add the salmon to the vegetables in the mixing bowl. Add the Old Bay seasoning, hot sauce, egg, some more salt and pepper, and breadcrumbs. Mix it all together.

Take a fist full of the mixture, and shape into a disk about 1/2 inch thick. Add a tablespoon of oil and a tablespoon of butter to a fry pan, and heat to medium. Cook each side of the salmon cake for about 4-5 minutes, until golden brown.

Serve with a few wedges of lemon, and enjoy!

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!