Ingredients: 12 pargiot (boneless, skinless chicken thighs) 2 tbsp soy sauce or gluten free tamari 2 tbsp extra virgin olive oil Juice of 1/2 lemon 1 tbsp honey 1 tbsp fresh ginger, minced 2 cloves garlic, minced 1 tsp sesame oil Squirt of sriracha hot sauce Sesame seeds and mint for garnish .
Directions: Mix together soy sauce, oil, lemon juice, honey, ginger, garlic, sesame oil and sriracha. Pour over chicken and allow to marinate for about an hour. Heat oil in grill pan over medium-high heat. Remove chicken pieces from marinade and grill for about 6-8 minutes per side, checking for doneness with meat thermometer. Garnish with sesame seeds and fresh mint.
This recipe is using the Greek seasoning blend I previously posted. The recipe for it is below. Chicken – this chicken is delicious as is and doesn’t need to be enjoyed in a salad.
Dressing 1 garlic clove 1/4 cup extra virgin olive oil Juice 1/2 lemon 1/2 tsp each sumac, salt, Greek seasoning Pepper 1 tsp (or more) honey
Salad: Spinach Kalamata olives Sliced tomatoes Chopped cucumbers Handful fresh mint, chopped Pita chips . Mix together Greek seasoning blend, lemon zest, garlic and oil. Coat chicken. Allow to marinate for about 15 minutes. Pan fry for a few minutes per side (check for doneness with meet thermometer- it depends on the thickness of your cutlets). . In the meantime, mix all dressing ingredients together and set aside. . Assemble salad and top with sliced chicken. . Enjoy! . Greek seasoning blend: 1 tbsp oregano 1 tsp sumac 1 tsp salt 1 tbsp garlic powder 2 tsp freshly ground pepper 1 tsp Trader Joe’s umami seasoning 2 tsp parsley 1 tsp basil 1 tbsp paprika 1/4 tsp cinnamon . Just blend all ingredients together!
Ingredients: 1-340g package round wonton wrappers, thawed 1 tbsp cornstarch 1/2 lb minced meat 6-8 brown cremini mushrooms, washed and chopped 3 green onions, thinly sliced 2 garlic cloves, minced 1 tbsp fresh ginger, minced 1.5 tbsp soy sauce 1 tsp sesame oil Oil for frying . Peanut sauce: 2 tbsp peanut butter 1 tbsp each soy sauce, rice vinegar and honey Squirt of sriracha 1 tsp sesame oil Water to thin Garlic or ginger if desired
Directions: In a frying pan, sauté mushrooms, ginger, garlic and green onions in about 1 tbsp oil. Once it’s almost done cooking, add soy sauce to deglaze pan and mix to incorporate. Remove from heat and allow to cool. Mix mushroom mixture with minced meat and sesame oil. In a separate small bowl, mix cornstarch with about 2 tbsp warm water to form a paste. Set aside. Spread out about 10 wonton wrappers on your work surface. Place 1 heaping teaspoon of meat mixture into each wonton wrapper. Dip your finger into cornstarch mixture and spread around perimeter of wonton. Fold into hamentaschen shape, making sure to close tightly and to push down on filling, to avoid air pockets. (I found that it worked best if once I spread the cornstarch mixture, I folded that dumpling right away). Head about 1 tbsp oil over medium-high heat in a frying pan (that has a lid). Add about 10 dumplings to the pan. Cook for 2 minutes without moving the dumplings so they brown. Reduce heat to medium-low, pour in 1/4 cup water and cover. Cook for an additional 3 minutes. While those dumplings are cooking, assemble your next batch. Cook as described above when ready, making sure to remove any remaining water from the previous batch from the pan. To make peanut sauce, just mix all ingredients together well. To serve, warm dumplings but do not warm sauce. Note – these can obviously made in the shape of regular dumplings! They’re delicious regardless of the time of year! Also, you may have to slightly adjust cooking time – every stove top is different. Check the first batch to ensure meat is fully cooked and that the bottom is nicely browned.
Ingredients: 12 boneless, skinless chicken thighs 1 cup mixed basil and parsley 5 cloves garlic 1 tsp sumac Freshly ground pepper (lots) 1/2 tsp sea salt Zest of 1 lemon 1/4 cup extra virgin olive oil Juice of 1/2 lemon
Directions: In a blender, mix herbs, garlic, sumac, pepper, salt, lemon zest and oil. Place chicken pieces in a bowl and spread herb mixture over chicken. Let marinate for about an hour. Grill chicken for about 4-5 minutes per side over medium high heat. (I used my cast iron pan – you know it’s ready when the chicken releases easily). When it’s almost done cooking, squeeze a bit of lemon juice onto the chicken.
Ingredients: 1 tbsp oil 2 onions, peeled and chopped 1 cup carrots, peeled and chopped 1 cup celery, chopped 2 garlic cloves, minced 1 tbsp hawaij for soup (thanks @busyinbrooklyn for introducing me to this deliciousness) 1 cup dried white beans 1 cup dried split peas (I did a mix of green and yellow) 1/2 cup farro 1 smoked turkey drumstick, skin removed 1 tsp salt Freshly ground black pepper
Directions: This soup can be made on the stove as well. It must be simmered for a few hours. . Warm 1 tbsp oil in instant pot on sauté setting and add onions. Sauté until they are sweating and translucent. Add carrots and celery and continue to sauté for another few minutes. Mix in garlic and hawaij. Sauté for another minute. Next add beans, peas, farro, salt, pepper and 10 cups of water. Top with turkey. Seal instant pot and select bean setting (30 minutes). Once it is done cooking, allow for natural release for 10 minutes and then vent. Remove turkey from bowl and remove meat from bones (be careful as there are many bones). Use an immersion blender to partially blend soup. Return turkey to soup and enjoy!
Ingredients: 10-12 lb lamb shoulder roast 14 cloves of garlic, 4 sliced, 6 at the bottom of the pan and 4 minced for the marinade 1 inch knob ginger, peeled and minced 1.5 oz rosemary (2 packages) 6 tbsp extra virgin olive oil 3 tbsp soy sauce 2 onions, quartered 2-3 carrots, peeled and chopped 2 tbsp freshly ground pepper 1 tsp salt
Directions: Score the top of the lamb roast and stuff holes with sliced garlic and half of rosemary. At the bottom of a large roasting pan, place onions, carrots and remaining garlic cloves. Top with lamb shoulder roast. Mix together minced garlic, ginger, additional rosemary, oil and soy sauce. Rub it into lamb, all over. Marinate overnight. Preheat oven to 475°F convection. When you’re about to put lamb into the oven, reduce temperature to 325°F convection. Bake for about 3 hours, covered well. At this point, it should feel tender with a fork (if not, continue cooking covered until soft). Increase temperature to 425°F and cook for an additional 30-40 minutes, uncovered. Allow to rest for 10 minutes and serve.
Ingredients (very roughly): Cauliflower and broccoli florets, cut small Baby carrots, halved Asparagus, cut into thirds 3 skinless boneless chicken breasts, cubed (I would have used thighs but they had a smell when I took out the package, it does change the cooking time) Chickpeas, drained and rinsed Shawarma seasoning Extra virgin olive oil Lemon juice Sea salt Humus Cabbage Olives Tahini Whatever other shawarma fixings you like Tortilla wraps (option 1) Rice, cooked according to package directions (option 2) Kale (option 3)
Directions: Preheat oven to 400°F. On a sheet pan, spread cauliflower, broccoli, carrots and chickpeas. Coat with oil, shawarma seasoning and a light sprinkle of salt. Bake for 20 minutes. In the meantime, coat chicken and asparagus with shawarma seasoning, a bit of olive oil and some lemon juice. When the 20 minutes are up, add chicken and asparagus to sheet pan. Return to oven for additional 20 minutes (check the thickest piece of chicken for doneness) *note that the pan should be overcrowded, you can always divide the mixture into 2 pans* . Serving options: Option 1: spread humus on a tortilla and fill with chicken, vegetables and any other toppings you like (including olives, cabbage etc) . Option 2: make a rice bowl with all the chicken, vegetables and additional toppings. Garnish with tahini and zaatar. . Option 3: enjoy over a kale salad. The juices from the chicken will be quite flavourful. All you have to add is a drizzle of oil, lemon juice and if you’d like, some tahini
Ingredients: 7 oz roast smoked turkey breast, chopped 2.5-3 oz gourmet salami (I used @amsellemgourmet_butcher ), chopped 1/2 cup chopped @jacksgourmet fake bacon, chopped 16 puff dough squares 2 cups white cabbage 1 egg Everything but the bagel seasoning Dijon mustard
Directions: Preheat oven to 400°F. In a pan over medium-high heat, sauté cabbage and meat for about 5 minutes. So cabbage is wilted and everything is nice a flavourful together. Squeeze a bit of dijon mustard on each puff pastry square and spread (leaving edges clean). Spoon about 1.5 tbsp of meat mixture on each puff pastry square. Fold in half and seal to close. (You can freeze at this step). Place on greased or parchment lined baking sheet. Beat egg and brush onto each triangle. Sprinkle with everything but the bagel seasoning. Bake for about 20 minutes, until nicely browned.
Anyone who lives in Montreal has heard of the ice storm of ‘98. The city was out of commission for 2 weeks – schools were closed, businesses were closed too and many many people lost power. The day before the Ice Storm, my mom bought tons of chicken breasts because it was on sale. When we lost power, she put the chicken in our neighbor’s freezer, and over the week, it traveled to my grandparents’ house and then my aunt and uncle’s cold storage room and finally our friends who invited us to stay with them. At this point, my mother had to cook the chicken. She used this recipe (which comes from her friend Barbara with of few of my own adaptations) and it has since been dubbed “Ice Storm Chicken”.
Ingredients: 1 whole chicken, cut into eighths 1/4 cup oil olive 1/4 cup soy sauce or GF tamari juice and zest of 1 lemon 1 Jalapeño pepper, sliced and seeds removed 3 garlic cloves, minced 2 tbsp minced fresh ginger 2 tbsp fresh mint, divided Sesame seeds for garnish .
Directions: Spread chicken evenly in baking pan. Mix together oil, soy sauce, lemon juice and zest, jalapeño, garlic, ginger and 1 tbsp mint. Pour marinade over chicken and let sit for about 1 hour (turning halfway through if you remember). Preheat oven to 375°F convection or 400°F. Bake uncovered for about 40 minutes, until juices run clear. Make sure to check dark and white meat – every oven is different and cooking time could vary. Garnish with remaining meat and sesame seeds.
Ingredients: 1-2 tbsp extra virgin olive oil 1 leek or 1 onion, sliced 3 cloves garlic, minced ~1.5 lbs minced meat 2 tbsp shawarma seasoning 2 tbsp tomato paste (I use @tuscaninifoods because it comes in a tube!) 18 phyllo sheets 1/2 cup margarine (melted) plus additional olive oil .
Directions: In a large pan, sauté leek over medium heat. Once softening, add garlic and continue to sauté for a few more minutes. Add meat, breaking up chunks. Cook until starting to brown. Add shawarma seasoning and tomato paste. Cook until meat is cooked through. This meat mixture can be used for a “humus basar” (Aka humus topped with meat) or stuffed in eggplant or just eaten as is because it’s delicious. . If you’re making with phyllo, preheat oven to 375°F. Keep phyllo that you aren’t using covered. I purchase fresh phyllo dough, which is much easier to work with. Mix melted margarine with some olive oil to make it easier to spread. Lay out 1 phyllo sheet, brush with margarine. Place another sheet on top, add more margarine. Finally place a 3rd sheet. Cut phyllo rectangle into 4 strips (rectangle should be oriented horizontally so you end up with 4 shorter and wider strips). Place about 2 tbsp of meat mixture towards the corner of each strip and fold over to fold a triangle and keep folding over. Repeat with remaining phyllo. You can freeze them at this point. Place flat on parchment lined baking sheet. Brush with margarine/oil mixture. Bake for about 20 minutes, until nicely browned. ** if phyllo steps are unclear, see highlight** . Tahini dipping sauce – this wasn’t necessary but I mixed together 2 tbsp tahini, juice of 1/2 lemon, 1 tbsp zaatar and water to thin .
Erin Eats 