Chickpea and Potato Masala (Chana Aloo Masala)

Chana Aloo Masala -
source: Budget Bytes

1 lb russet potato
2 Tbsp olive oil 
1 yellow onion 
2 cloves garlic 
2 Tbsp grated ginger 
2 Tbsp garam masala (or to taste)
28 oz can crushed tomatoes 
2 Tbsp tomato paste
1/2 tsp salt (or to taste)
15 oz can chickpeas
1/4 bunch fresh cilantro (optional)
6 oz plain yogurt (optional)
4 cups cooked rice or Naan

Peel the potato and cut it into one-inch cubes. Place the cubes in a sauce pot, add enough water to cover the potatoes by one inch, and bring the pot to a boil over high heat. Boil the potatoes for 5-7 minutes, or until they can easily be pierced with a fork. Drain the potatoes and set them aside.
Dice the onion, mince the garlic, and peel and grate the ginger (use a small-holed cheese grater). Add the olive oil, onion, garlic, and ginger to a large deep skillet and sauté over medium heat until the onions are soft and transparent (3-5 minutes).
Add the garam masala to the skillet and continue to sauté for about a minute more to toast the spices. It's okay if the spices begin to stick to the surface of the skillet slightly, but be sure not to let them burn.
Add the crushed tomatoes and tomato paste to the skillet. Stir to dissolve the tomato paste into the crushed tomatoes and to dissolve the spices off the bottom of the skillet. Allow the sauce to heat through (about five minutes). Taste the sauce and add salt as needed (I added 1/2 tsp salt).
Drain the chickpeas, then add them to the skillet along with the cooked potatoes. Stir everything to coat in the hot sauce, then heat through. Spoon the Chana Aloo Masala over cooked rice or serve with naan, topped with chopped cilantro and a dollop of plain yogurt (regular or Greek style).

source: Budget Bytes

Vegetarian Udon Noodles

This vegetarian udon noodle recipe with bok choy and shiitake mushrooms is a delicious and filling easy udon noodle recipe that’s ready in just 15 minutes and great for a weeknight dinner. Soft and slurpy udon noodles with crisp, fresh bok choy and meaty shiitake mushrooms dressed simply with soy sauce will satisfy every craving!
source: Cilantro and Citronella

1 package (21 oz) udon noodles
1 Tab. canola oil
A thumb-sized piece of ginger, minced
3 cloves of garlic, minced
1 green onion, chopped and whites and greens separated
10 – 15 fresh shiitake mushrooms, sliced
1 medium-sized or 2 small bunches of bok choy, leaves separated and larger leaves sliced into smaller pieces
2 Tab. light soy sauce

Soak the udon noodles in warm water for just a minute or two until separated. Drain and set aside.
Heat a wok or large pan over medium-high heat. Add the oil and stir fry the ginger, garlic and white parts of the green onion until soft and fragrant. Add the sliced mushrooms and fry until nicely browned. Add the bok choy and fry until wilted and the stems are slightly softened. Add the noodles and fry until warmed through. Add the soy sauce..
Serve, garnished with the green parts of the green onions.

Pierogies Primavera

This Garden Vegetable Pierogy Primavera is a simple and delicious dinner recipe loaded with pan seared Feta & Spinach Pierogies and fresh veggies.
source: Sugar and Soul Co.

1 container Pierogies
1/4 cup olive oil, divided
1 tablespoon garlic, minced
2 scallions, diced
1/2 pound asparagus, sliced into 1-inch pieces
1/2 summer squash, halved and sliced
1/2 zucchini,  halved and sliced
1 cup baby bella mushrooms, sliced
1/2 pint grape tomatoes, halved
1/2 cup vegetable broth
1 teaspoon lemon zest
1 teaspoon fresh thyme leaves
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons grated Parmesan cheese

Heat 2 tablespoons of olive oil in a large pot or skillet over medium heat. Add the Pierogies and cook for 8 minutes or until golden brown, turning occasionally. Remove from pan.

In the same pan, heat the remaining 2 tablespoons of olive oil over medium heat. Add the garlic paste and scallions and cook for 1 minute. Add asparagus, summer squash, and mushrooms and cook for 4 to 5 minutes or until vegetables are almost tender.

Add broth, tomatoes, lemon zest, thyme, salt, pepper, and Pierogies to the pan and continue cooking for 3 to 4 minutes or until Pierogies are heated through and tomatoes soften. Top with Parmesan cheese before serving

Sesame Ginger Ahi Tuna

Sesame Ginger Ahi Tuna
source: Katie's Cucina
For every two Tuna Steaks: 
2 tablespoons soy sauce
1 tablespoon sesame oil
2 teaspoons brown sugar
2 teaspoons minced garlic
2 teaspoons ginger
2 tab. olive oil
1 tablespoon white and black sesame seeds
salt and pepper to taste
2 tuna steaks

In a bowl mix together the soy sauce, sesame oil, brown sugar, minced garlic, and ginger. Set to the side.
Rinse and pat dry the tuna steaks. Season with salt and pepper to taste on both side.
Heat a skillet to high heat with the olive oil. Place tuna steak in skillet (you should hear a searing sound). Cook 2 minutes, then flip. Spoon half the sauce into the pan during the last minute of cooking. Remove the tuna steaks and plate. Pour the remainder of the sauce over the tuna steaks and sprinkle with sesame seeds, dividing evenly.

source: Katie's Cucina

Middle Eastern Balela Salad

Balela Salad Recipe | The Mediterranean Dish. Bright, flavor-packed Mediterranean chickpea salad with chopped veggies, lots of herbs, and favorites like olives and sun-dried tomatoes. A zesty dressing brings it all together! A simple recipe from #balela #chickpeasalad #mediterraneanfood #mediterraneanrecipe
source: The Mediterranean Dish
3 1/2 cups cooked chickpeas (or 2 15-ounce cans chickpeas, drained and rinsed)
1/2 green bell pepper, cored and chopped
1 jalapeno, finely chopped
2 1/2 cups grape tomatoes (or cherry tomatoes), slice in halves
3-5 green onions, both white and green parts, chopped
1/2 cup sun-dried tomatoes (preserved in jars with olive oil)
1/3 cup pitted Kalamata olives
1/4 cup pitted green olives
1/2 cup freshly chopped parsley leaves
1/2 cup freshly chopped mint or basil leaves
One recipe of dressing, see below

In a large bowl, mix together the salad ingredients: chickpeas, vegetables, sun-dried tomatoes, olives, and fresh herbs. Drizzle the dressing over the salad and mix gentle to coat. Leave aside for 30 minutes before serving, or cover and refrigerate until ready to serve.
When ready to serve, give the salad a quick mix and taste to adjust seasoning if at all needed.

1/4 cup olive oil
2 tbsp white wine vinegar
2 tbsp lemon juice
1 garlic clove, minced
Salt and black pepper, a generous pinch to your taste
1 tsp ground sumac, optional
1/4 to 1/2 tsp crushed red pepper

In a separate smaller bowl or jar, mix together olive oil, white wine vinegar, lemon juice, minced garlic, salt and pepper, and spices.

Serves 7, Per Serving: Calories 267, Fat 7.6 g, Carbohydrate 39.5 g, Protein 12.4 g

Turn your babela into a meal! This wholesome, nutrition-packed salad can easily be turned into a meal. Serve it in warm pita pockets with a drizzle of tahini. Or add it to an impressive vegetarian mezze platter with baba ganoush and hummus.

3 Cheese-Spinach Bake


1 (10 ounce) package frozen chopped spinach (thawed and squeezed to remove excess liquid)
2 cups cooked rice
1/3 cup melted butter
2 cups shredded cheddar cheese (can use Swiss cheese or Feta but reduce to only 1/4-1/3 cup crumbled)
3/4 cup grated Parmesan cheese
1 /3 cup chopped onions or 2 large green onions , chopped
1 garlic clove , minced
3 large eggs , beaten
3 /4 cup milk
salt and pepper to taste
1/8 tsp. nutmeg, optional
1 /4 cup grated Parmesan cheese
shredded mozzarella cheese

Preheat oven to 350°F and generously grease a 11 x 7-inch baking dish.
In a large bowl, combine spinach, rice, butter, cheddar cheese, Parmesan cheese, onions, garlic, eggs, and milk until well combined.
Season with salt and pepper to taste.
Transfer the mixture to the prepared baking dish then sprinkle with Parmesan cheese.
Bake for 25 minutes and then top with mozzarella cheese the last 5 minutes of baking if desired.

source: The Girl Who Ate Everything

Barley Brolis

"Admittedly simple but truly satisfying. Brolis, a thick stew-like porridge, was the everyday meal for most folk in the 9th century, thus it can be used for an authentic Medieval feast. Endlessly adaptable to the grains, vegetables and meats at hand, it was filling, easy to make, and nourishing. Whole oats can be used in place of the barley with equal authenticity." 

Note: The barley needs to soak for several hours before you cook it, so keep this in mind.

1 cup pearl barley
3 cups broth (meat or vegetable)
2 cups mixed vegetables, any combination of root vegetables (carrots, parsnips, beets, turnips, onions,…), diced, or in small slices
4 Tbsp butter
Salt and black pepper, to taste
Optional: diced meat, eggs and/or dried or fresh herbs. See note below.

Rinse the barley in a fine mesh strainer, and then cover with water and let sit and soak at room temperature for several hours or overnight.
Drain and rinse the barley. In a large heavy-bottomed soup pot melt 1 Tbsp of the butter over low heat, and add the drained and rinsed barley, stirring well so all the pearls are coated with a light coating of butter. Let it sit there over low heat, stirring occasionally, while you address the vegetables, peeling them and dicing or slicing them.
After the barley has been toasting for 5-8 minutes, add the broth to the pot, and turn to the heat to high. Cover and bring to a boil, then reduce heat to medium low, taking care not to let it overboil and make a mess (you may wish to set the cover a little to one side to prevent this).
In a heavy-bottomed skillet melt the rest of the butter over medium heat, and add the sliced or cubed vegetables. Sauté the vegetables, moving them around frequently with a wooden spoon, until they begin to brown a bit, and grow slightly tender, about 5 minutes. Scrape them and the butter and juices in their pan into the soup pot with the simmering barley, and cook for 15 to 20 minutes, depending on how chewy you like your browis. Add salt and pepper to taste, and if you’d like the browis to be soupier, add more broth. Makes 4 1½ cup servings.

 To enrich or vary the browis, add a cup of cooked, shredded or cubed venison, rabbit, fowl, or any other meat, at the end of cooking.
 A beaten egg can also be added when you add the vegetables, for additional protein and nourishment.
 Dried or fresh herbs such as thyme and sage may be sautéed with the diced vegetables, or fresh parsley chopped up and stirred in just before serving.

Source: The Circle of Ceridwen Cookery Book

Cheddar Spinach Quiche

1 pie shell, homemade or store bought
1 10-ounce box frozen chopped spinach
1/2 cup onion chopped
1 tablespoon unsalted butter
1 1/4 cups extra sharp white cheddar cheese, shredded
4 eggs
2 cups light cream
1 teaspoon salt
1/8 teaspoon ground nutmeg
pinch cayenne pepper

Defrost the spinach and drain well. You can let it sit overnight to defrost in the refrigerator or you can defrost it in the microwave. Either way, it is important to get all of the water out of the spinach. After it has drained, wrap the spinach in a few layers of paper towel and squeeze to remove the last remaining moisture.
After partially baking your pie crust, reduce the oven to 425 degrees.
Place the onion in a small pan and sauté with the butter until the onions are soft and translucent. Cool slightly.
Sprinkle the drained spinach and sautéed onion evenly into the bottom of the partially-baked pie crust. Sprinkle the shredded cheese on top of the spinach and onions.
In a bowl, beat the eggs. Add cream, salt, nutmeg and cayenne pepper and whisk to fully combine the custard mixture. Pour or ladle the custard over the spinach and cheese.
Bake at 425 degrees for 15 minutes. Lower the oven heat to 350 degrees and bake for 20-25 minutes more, or until a knife inserted into the center of the quiche comes out clean.
Let cool until the quiche sets up a bit (about 30 minutes) and serve in wedges.

Spicy Garlic Edamame

1/2 tsp orange zest
1/4 tsp cayenne pepper
1 tbsp sesame seeds, toasted
freshly ground pepper, to taste
1/4 cup reduced-sodium soy sauce
1/4 cup reduced-sodium chicken or vegetable broth
1 tbsp honey
2 tsp canola or vegetable oil
4 cloves garlic, chopped
1 tsp grated ginger
5 cups edamame, in pod

If frozen, place edamame in a microwave-safe bowl and heat edamame for 2-3 minutes, or until defrosted.
In a small bowl, combine orange zest, cayenne, sesame seeds and black pepper. Set aside.
In a small sauce pot, bring soy sauce, chicken broth and honey to a slow boil over medium heat. Continue to gently boil until sauce is reduced by half, about 5 to 6 minutes.
Meanwhile, heat a large non-stick skillet or wok over medium-high heat. Add the oil, garlic and ginger and sauté for 30 to 60 seconds. Add edamame and orange peel/spice mixture and toss to evenly coat.
Add sauce to the edamame, toss and cook for an additional 2-3 minutes, or until sauce is slightly thickened and edamame is heated through.

source: Skinny Taste

Spicy Tomato Soup

1 onion, chopped
2 cloves garlic, minced
1/2-1 tsp. crushed red pepper flakes
1 tsp. cumin
1 tsp. ground coriander
1-2 Tab. tomato paste
28-32 oz. canned tomatoes (I used diced)
1/2 cup red lentils
2 cups stock, vegetable or chicken
Optional: yogurt or sour cream, chopped parsley or basil

Heat oil in a pot and add onion and garlic and cook until onions are soft. Add red pepper flakes, cumin, coriander and tomato paste. Stir well. Add canned tomatoes, lentils and stock and bring to a boil. Reduce heat, cover and simmer for 20 minutes. Set aside to cool enough to safely blend. Puree the soup until smooth. Season to taste and reheat, if necessary. Serve with a spoon of yogurt or sour cream, chopped parsley or basil and additional red pepper flakes, if desired.

Butternut Squash and Chives Soup

1 Onion, chopped
2 Garlic cloves, minced
4 cups Butternut squash. diced
2 cups Potato, diced
33 oz. Vegetable Stock
Sour Cream and Chives, for garnish
1 Tab Curry powder
1 tea. Red Pepper flakes

Heat oil in a pot and add chopped onion and garlic. Cook until onion has softened. Add Butternut squash and potato and cook for 5 minutes. Add stock and salt and pepper to taste. Cover and bring to a boil. Simmer until potato is tender.  Cool soup a bit so that the heat does not make pressure in the blender to blow the top off. Blend soup and reheat, if necessary. Top with sour cream and chives.