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tenortower6-blog · 6 years ago

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Pochito, Por Favor, Mascot!

Sandwich and carb lovers, gather round. When I heard that Pochito, the popular Chilean food stall from Ramsgate Markets had opened up their very own eatery in Mascot I put it on the top of my list to visit. There's a range of classic Chilean sandwiches and Chilean empanadas!

Pochito's mother and daughter team Patricia and Paulina Bustamante come from an extended family that all work in the food industry. Paulina says, "My parents and I emigrated to Australia in the late 80's. My mum grew up in Chilean restaurants, delis, and butcher shops. She is the aunty in the family you know when you come over to her house you will get a great feed with food constantly flowing out of the kitchen."

For those of you unfamiliar with Chilean cuisine Paulina explains, "Most people think Chilean food is Mexican food with tamales and burritos and our food is spicy. Our food is actually not spicy and we don't use much chile at all. People may not know Chilean food is all about great produce, we have some of the best seafood!".

Monica and I both share an unabiding love of a sandwich (don't get us started on Liz Lemon and the Sandwich Day episode of 30 Rock) so I knew exactly who to visit Pochito with.

"The sandwich in Chile is part of the nation and part of the culture. If you ever go to Santiago there is a sandwich shop (Sangucheria) along most of the streets. Chileans love their bread, we have several different sorts of bread which we will always have on the table for breakfast, lunch, dinner and 'once' afternoon tea. Sandwiches are the combination of what we love and enjoy, pork/steak, avocado, mayonnaise (a key ingredient in any sandwich and in any Chilean household)," says Paulina.

When I pull up and walk inside I all the patrons appear to be South American which is a good sign (Monica and I are the only non South Americans). It's a small cafe with a few outdoor tables and some indoor share and single tables and ordering is done at the counter.

Pochito means a moment of post prandial bliss where body and mind are in a happy-drowsy state after a satisfying meal. And yes carbs on a cold and windy winter's day help enormously in that regard.

Mote con Huesillo $8

Monica leaves it up to me to order because we share food brains-we both want to eat the same things. We share a Mote con Huesillo drink, one of the drinks I tried and loved in Chile. It's a peach drink scented with cinnamon with barley at the bottom and a whole sun dried poached peach in it. It's not overly sweet which I like and it's fruity. I think this would be delicious both hot and cold-hot would be a little mulled wine-ish.

Traditional beef pino emapanada $6

We've basically ordered one of almost everything on the menu. We start with the empanadas (and a warning: they do sell out quickly because they are popular). The most popular is the beef empanada with a baked pastry and filled with saucy spiced beef mince, onion, olive and egg. It's warming and delicious especially the filling.

Four cheese empanada $5

I have to say I love deep fried empanadas a bit more than the baked one because hello deep fried! These are made using a different pastry and we try the four cheese one (cheddar, mozzarella, parmesan and feta), all gooey deliciousness especially when you add a little hot sauce to it for a bit of kick.

Garlic chilli prawn and cheese empanada $7

The prawn and cheese fried empanada has some garlic and chilli in it as well as tasty, chopped prawn mixture. Next time I'll ask for a bit of pebre (coriander, tomato, onion and garlic salsa) on the side too.

Lomito $12

If the beef empanada is the classic empanada, the lomito is the classic sandwich. So what makes a good lomito? "A good lomito starts with the pork. The pork has to be full of flavour, tender and juicy. There's nothing worst then biting into a dry lomito and having to add condiments like mustard," says Paulina. Indeed, their lomito has the softest melt in the mouth oven roasted pork, smashed avocado, tomato, mayonnaise and pebre on a milk bun it is a perfect mix of meat, salad and bread.

Completo Original $13

There are two completo hot dogs, the original one and an Italian version and we went for the original. The original has a juicy smoked pork frankfurt sausage with sauerkraut, smashed avocado, tomato and mayonnaise. We adore this combination as the sauerkraut and avocado gives the rich sausage a necessary lightness and tang. Paulina explains, "Avocado is life in Chile, and we put it on everything even before the hipsters knew about smashed avo on toast. Avocado is used on most of our sandwiches and even our national hotdog 'El completo'".

Choripan $8

The choripan is a simple but delicious hot dog filled with a grilled South American chorizo and pebre on a long roll. It's tasty but I think out of the three sandwiches we really loved the lomito and the complete original the best because of the salad component.

Barros Jarpa $8

"What do you think that is?" Monica says eyeing the sandwich the woman next to us is eating. After a quick discussion ("Should we get it?" "Yes, we'll take leftovers home to the boys") we head back to the counter to order it along with another sandwich. The soft, warm milk bun is filled with ham off the bone and melted cheese. It's simple but done well and although we've eaten a lot we eagerly finish our quarter portions.

Chemilico $10

We were just going to have a bite of this. And that Dear Reader is how we ended up convincing ourselves to order the Chemilico too. It's lean rump minute steak, plenty of grilled onion, a free range fried egg on a soft milk bun. The beef is very tender and this is such a tasty breakfast sandwich with a runny yolked egg that spurts out the yolk. "That's very suggestive!" I say.

Sopapilla $2 and Sopaipilla Pasada $5

I have so many memories of eating sopapillas aka pumpkin fritters. There's a salty version as well as a sweet version in a citrus sauce. I like both because they remind me of my travels to Chile. The dessert version isn't overly sweet or citrusy but balanced quite nicely.

Calzone rotos $2 and Alfajore $4

It's time for house made sweets and there are two on the counter, a calzone rotos, a biscuit dough that is deep fried with lemon zest. The name means "broken undies" and I guess they are twisted undies. I like the alfajore shortbread sandwich filled with dulce de leche in the centre. It's perfect with a cup of tea.

Tres leches cake $8

The tres leches or three milks cake is a sweet, milk soaked sponge. Although South American sweets can be very sweet, I liked that this wasn't overly sweet. There is a layer of fluffy coconut cream on top, berries and edible flowers.

Before we know it, it's 3pm and it's time for them to close. But then people keep streaming in wanting empanadas and food and they accommodate them. We can see why they got so busy that they didn't have time to go back to the markets.

So tell me Dear Reader, Have you ever tried Chilean food? Do you ever see something that someone else is eating and order it? Are you a sandwich lover?

This meal was independently paid for.

1021 Botany Rd, Mascot NSW 2020 Monday & Tuesday closed Wednesday to Friday 8:30am–3pm Saturday 9am–4:30pm Sunday 9am–3pm Phone: 0412 603 100 facebook.com/pochitosydney/

Source: https://www.notquitenigella.com/2019/07/16/pochito-mascot-chilean/

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tenortower6-blog · 6 years ago

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American Graffiti At Peanut Butter Jelly, Manly

The mere mention of one of my favourite foods was enough to make my ears perk up. Peanut Butter Jelly is a brand new bar and restaurant on Whistler and Sydney Streets in Manly. Given the name there are plenty of peanut butter items on the menu, but mainly dessert based. Otherwise there are tacos, baos, burgers and a big side serve of Mexican-American graffiti artist Mister Cartoon or Toons.

All night long I've been staring at a spray painted woman spilling out of her bikini. That's apparently artist Toon's ex wife. The graffiti artist (known for tattooing celebrities like Eminem, Travis Barker, Slash, Dr. Dre, 50 Cent and Beyoncé) was brought over to Sydney to spend four days spray painting the walls. In total Peanut Butter Jelly used five graffiti artists from Australia and America including Madsteez (NY), Usugrow (TYO), Mayonaize (MEL), Phibs (SYD) and Rone (MEL).

We enter through the Whistler street entrance which is the more colourful way to enter past the "Mayo-tunnel" and the Don't Be Jelly neon sign to the main part of the restaurant. The Arabic looking writing on the wall is actually in English - if you look at it at the right angle it says Peanut Butter Jelly and the owner's name in script. The restaurant is lined with banquettes on both sides and we slide into one where we stare at cartoon clowns to the thumping music. Service is friendly and personable.

Clockwise from left: PBJ Whiskey Sour $19, Jelly Belly Lager $8, Peanut Butter Jelly Dessert $18 and Peanut Butter Jelly Jam $18

We start with a round of cocktails. Mr NQN's is a peanut butter whisky sour with peanut butter infused Fireball, lemon, sugar and whites. Louise has a Peanut Butter Jelly Jam with peanut butter infused vodka, Chambord, lemon juice, whites and raspberry jam which is a bit unusual. I like my pick (which is really a dessert) aptly called the Peanut Butter Jelly Dessert with vodka, Frangelico, vanilla syrup blended with ice cream, Nutella and smooth peanut butter. Viggo orders a Jelly Belly Lager.

Curry Arancini Balls 4 for $16

We asked for some recommendations from our friendly waiter and went with them. The curry arancini balls are appealingly crunchy on the outside and are served with spiced curry mayonnaise and shaved parmesan. They're slightly sweet and I adore the curry mayonnaise on these.

Popcorn Chicken Tacos 3 for $18

So while most restaurants don't mind upsizing a dish to add another one because there are four dining apparently Peanut Butter Jelly do not do that. So Louise and I shared a popcorn chicken tortilla with chopped deep fried chicken, charred leek, lettuce and a habanero relish in a toasted flour tortilla. It's quite nice-Mr NQN's favourite dish of the night although I could not really taste any of the habanero relish in this and I would have loved some heat.

Pork Belly Baos 3 for $15

Again we weren't able to get four of these per serve so we made do with three. They're soft baos filled with a slice of roasted pork belly, Asian salad, soy garlic and ginger in a bao. By now we've eaten a lot of baos. It's a pleasant enough bao.

Spiced Taters $14

One of my favourite dishes is this simple but delicious potato dish. With smashed, fried potatoes, spiced salt, shaved serrano ham and a delicious smoked chipotle cream I kept searching the bowl for the crispy edged small pieces.

Charred Cauliflower $18

The charred cauliflower is nice although I like my cauliflower much more charred than this. It is served with a cream satay sauce, roasted peanuts, fresh herbs, eschallots and nam jim.

Hot Bird Burger $22 + truffle parmesan $4

The hot bird burger is a crunchy butter milk fried chicken thigh fillet, Asian slaw, pickled jalapeños and black sesame mayonnaise and big chunks of iceberg which fell out while eating. It was a bit of a dry burger and the fillet was quite a thin uniformly flat one whereas I love a thick, big gnarly edged, juicy chicken fillets. All burgers come with a side of fries and aioli and we upgrade ours to have truffle parmesan on it.

S’mores Brownie Bomb $16

There's a bit of a wait for our desserts although our entrees and mains were fast to come out. As expected, the desserts all contain peanut butter and we order three out of the five. The first is a very solid, dense chocolate brownie orb with a creamy chocolate centre. Outside is toasted marshmallow and raspberry powder on top. It's not served warm as it is says it is, it's quite cold and hard which is perhaps why it is a bit hard to eat.

The Twinkee $18

The Twinkee is like something from a fair. It's a deep fried lime cheesecake ice cream with a crispy batter, a splat of pink sauce and chocolate pearls. The inside is completely liquid once we crack it open whereas if it was a bit more solid it would have been great.

Chilli Chocolate Crack Pie $18

My favourite was the simplicity of the chocolate pie with a very, very mild hit of chilli and served with a caramel sauce and a miso chantilly cream. I liked the crunchy texture of the base and the chocolate and it was hard to stop at one bite.

So tell me Dear Reader, do you have a favourite graffiti artist? Are you a peanut butter lover too and if so are you team crunchy or smooth?

This meal was independently paid for.

7 Whistler Street, Manly 02 9977-5511 Mon - Sat 12pm - late Sun 12pm - 10pm peanutbutterjelly.com.au/

Source: http://www.notquitenigella.com/2018/10/01/peanut-butter-jelly-manly/

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tenortower6-blog · 6 years ago

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TWISTS ON SUMMER TREATS // SPONSORED BY WALMART

A small action can make a big impact. 1 in 8 Americans struggle with food insecurity at some point over the course of a year and that’s why I’m partnering with Walmart. Now through May 20th, when you purchase 1 select item at Walmart (LINK HERE), it helps secure a meal for one of the 40 million Americans in need through Walmart’s partnership with Feeding America®.

Disclaimer: For every participating product purchased at Walmart between April 22nd and May 20th, 2019, the manufacturer will donate $0.10 to Feeding America® – enough to secure at least 1 meal on behalf of local food banks – up to each manufacturer’s maximum donation. Each manufacturer’s maximum donation is provided on the participating packages. See package or Walmart.com/FightHunger for details.

I used a few select items to make my twists on summer classics.

Cinnamon Toast Crunch (linked) summer peach crumble – just switch out the classic shortbread cookies for Cinnamon Toast Crunch and you have one of the most delicious peach crumbles I’ve ever had.

INGREDIENTS (PEACH COBBLER):

For one 9 x 13 inch pan

10 firm but ripe summer peaches, pitted and sliced

3/4 cup granulated sugar

1/4 cup fresh lemon juice

1/4 cup heavy cream

1/4 cup bourbon

2 tablespoons cornstarch

1/4 teaspoon kosher salt

1 vanilla bean, scraped (or 2 teaspoons vanilla extract)

Cinnamon Toast crumble:

1/2 cup brown sugar

3/4 cup all-purpose flour

1 1/2 cup cinnamon toast crunch, divided

1/2 cup salted butter, melted 

DIRECTIONS

Preheat oven to 400°F and set rack to middle position. In a large bowl, combine peaches with sugar, lemon juice, cream, bourbon, cornstarch, salt, vanilla seeds and pod. Stir well to combine. Scrape peaches and any juices into an baking dish. Bake on middle rack for 30 minutes, until juicy and fragrant.

Meanwhile, get your crumble topping going. In a food processor, combine the brown sugar, flour, 3/4 cup Cinnamon Toast Crunch, and butter until a crumbly dough forms. Fold in the remaining Cinnamon Toast Crunch and spread the mixture all over the peaches, as evenly as you can.

Return crumble to oven and bake until browned on top and crumble is fully cooked through, about 25 minutes longer. Let rest at least 30 minutes. Serve warm or at room temperature with ice cream or whipped cream on the side

Broccoli pesto pasta salad – I used Bird’s Eye Broccoli [SN4] to make this simple salad. I blanched the broccoli and then added some of it to a classic pesto recipe in the food processor. I love that it keeps the pesto a gorgeous bright green color, and it helps stretch the sauce for a big batch of this pasta salad.

INGREDIENTS For the pasta Salad

8 oz dried pasta (I used farfalle) [LJ5]

2 cups Bird’s Eye Broccoli Florets[SN6] , blanched, set in an ice bath, and dried off

1 cup ricotta, broken into 1-inch chunks

1 tablespoon salt, for water

For the Pesto

1 cup fresh basil leaves (no stems)

1 cup Bird’s Eye Broccoli Florets, blanched, set in an ice bath, and dried off

2 large cloves garlic

½ cup extra-virgin olive oil

½ cup freshly grated parmesan cheese

Salt and pepper to taste

DIRECTIONS

Heat up a large pot of water to a boil over high heat. Add the salt. Add the pasta, and cook per the instructions on the box. Plunge into an ice bath after to stop cooking. You can also prepare your broccoli in this water.

Prepare the pesto by combining all of the ingredients in a food processor and pulsing until smooth. Combine the pasta, broccoli, and pesto in a large bowl. Add the ricotta last and gently fold in. Refrigerate until ready to eat.

Cheddar Ice Cream sandwiches – I know it sounds crazy, but one of my all time favorite desserts was a cheddar ice cream sandwich. It was a little sweet, savory, totally unexpected and gone before it could melt. For my homemade version, I used Cheez-its [SN8] to make a shortbread cookie base for my cheddar ice cream.

INGREDIENTS For the cookies

1 1/2 cups finely ground Cheez-its 

1/4 cup white sugar

 6 tablespoons butter, melted

3/4 cup flour

1 egg white 

DIRECTIONS

Combine all ingredients in a food processor until a dough forms. Roll out the dough between two pieces of parchment and then chill in the fridge until set, about 20 minutes.

Preheat oven to 350F

Cut the dough into 3-inch squares and add a hole in the middle (I used a skewer to do this). Set the cookies about 2 inches apart on a greased cookie tray. Bake the cookies for 15 minutes, until barely golden at the edges. Cool completely.

Use an ice cream scoop to make ice cream sandwiches and enjoy!

INGREDIENTS Cheddar Ice Cream

3 large egg yolks

1/3 cup

3/4 cup heavy cream

3/4 cup whole milk

4 ounces sharp cheddar cheese, grated

DIRECTIONS

In a heavy-bottomed saucepan, whisk together egg yolks and sugar until well combined. Whisk in cream and milk until yolk mixture is fully incorporated.

Place pot over medium-low heat and cook, whisking frequently, until a custard forms on a spoon and a finger swiped across the back leaves a clean line, or until custard temperature reaches 170°F.

Remove from heat and add cheddar. Let sit 1 minute, then whisk to combine.

Pour custard through a fine mesh strainer into an airtight container and chill thoroughly. Churn ice cream according to manufacturer’s instructions. Transfer to an airtight container and harden in freezer for at least 4 hours before using.

Source: https://www.thekitchykitchen.com/twists-on-summer-treats-sponsored-by-walmart/

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tenortower6-blog · 6 years ago

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Clean Eating Mushroom Soup Mix Recipe

Clean Eating Mushroom Soup Mix Recipe - The Gracious Pantry

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Source: https://www.thegraciouspantry.com/clean-eating-mushroom-soup-mix-recipe/

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tenortower6-blog · 6 years ago

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Chipotle Maple Tofu Tacos

These Chipotle Maple Tofu Tacos with spinach and smashed avocado, fresh lime juice on top are an easy and satisfying plant-based, protein-rich meal. This spicy-sweet tofu is the perfect filling to mingle with buttery avocado and a light layer of healthy greens. I love to serve my tacos with hot sauce and vegan sour cream, ranch or mayo on top. Get the recipe and make these tonight!..

Corn or flour. You can serve these tacos using any tortilla you'd like. These even fill a crunchy taco shell nicely. You could also use an extra large wrap for a burrito, or stuff a pita pocket with these fillings.

Simple Flavor. When it comes to "Mexican food" I can definitely go overboard with components. Beans. Rice. Guac. Salsa. Fresh cilantro. Cabbage. Jalapeños. Skillet veggies. Tofu. Cheese. Sour cream. There are so many possible toppings for tacos. But I really tried to restrain myself for this recipe and keep let the deliciousness of the tofu and avocado really shine through. Keeping things simple means that you can have you meal ready in a flash too! Which is always extremely helpful. Especially as we wind around to the fall season and school year.

To Nooch or not to Nooch? So one ingredient I left out of the recipe below: nutritional yeast. BUT, I have made this tofu about a billion times and love playing around with the spices and a beloved vegan fave: nooch, aka, nutritional yeast. It adds a savory, cheezy flavor that works very well with the Mexican spices and tofu. It even goes well with the hint of sweet from the maple. It also adds some texture. Tip: Nooch is great troubleshooting ingredient for correcting soggy tofu. Sour Cream. The traditional white, creamy, lovely sauce on top of Mexican food: sour cream. Well vegans have a bunch of options for this! I looooove making my own cashew sour cream. I also love just adding vegan mayo, my fave is Vegenaise. Or vegan ranch. You can DIY vegan ranch or buy it. If you buy it, try the JUST or Follow Your Heart brands. I also love the JUST chipotle mayo. Hope that helps! Oh, and you can always add some vegan cheese shreds if you want..

In My Kitchen. I am personally in 'clean out my fridge and pantry' mode since we are moving very soon. Grocery shopping during moving week feels pointless, so getting through as many goodies as I can is my goal. I have a bunch of tortillas, sauces and more ready for me to get creative with.

I also love this recipe so much because you can really eat it any time of day. These tacos are great for lunch or dinner, but even breakfast! They would pair really well with some fruit juice or even a latte - breakfast burrito/taco style.

Hope you are feeling prepped, inspired and happy for September. And if you need some school-time recipe ideas, check out these posts..

- 99 Vegan "School Night" Dinner Recipes - 105 Plant-Based After School snack recipes

Chipotle Maple Tofu Tacos

By Kathy Patalsky

Published 08/28/2018

These simple tofu tacos include chipotle-maple tofu cubes, spinach, smashed avocado and a few sauces over top. Pickled or fresh jalapeños too.

Ingredients

Chipotle Maple Tofu:

14oz extra firm tofu

2-3 tsp ground cumin

1/4 tsp chipotle powder

3 Tbsp maple suruo

2-3 Tbsp hot sauce

extra virgin olive oil for the pan, as needed

salt and pepper to taste

Other:

1 avocado

baby spinach

fresh or pickled jalapeños, optional

tortillas, 4 medium

Additional sauces:

your fave vegan ranch, vegan sour cream or chipotle mayo

hot sauce

limes - fresh lime juice from lime wedges

Instructions

Prep the tofu by draining all the liquid. Squeeze the tofu, gently, while wrapped in a clean dish towel or a bunch of paper towels. Pat dry. Slice into small cubes. Set aside.

Warm a large skillet over high heat. Add a drizzle of extra virgin olive oil.

Add the tofu to the hot oil. Using a spatula, toss the tofu in the oil a bit to lightly coat all sides of the tofu. If needed, add another splash of oil. Cook for 3-4 minutes, tossing every minute or so. Tip: Do not toss your tofu too much, you want to get a nice deep sear on the edges, so sitting in the hot pan, untouched allows that intense heat to build on one side of the tofu.

When the tofu is starting to brown a bit you can reduce the heat to medium and add in the spices: cumin, chipotle, salt and pepper. Start out with just a touch of salt and pepper and add more to taste at the end of the cooking process. Toss the tofu a bit.

Next, reduce the heat to low and add in the maple syrup and hot sauce. By now, your tofu should be nice and browned so the liquid really only coats the edges and doesn't make things mushy. Troubleshooting: If your tofu is feeling mushy, you probably needed to sear (cook in just the oil) for a few more minutes or more likely, you didn't squeeze enough water out of your tofu before slicing. It's ok if your tofu is a bit crumbly though! It will still taste amazing and some people actually prefer it crumbled! You could even completely mash it into a 'sofritas' texture.

Allow the coated tofu to sizzle in the pan for a minute or so, then turn off heat. Let the tofu rest in the pan for a few more minutes to allow the sauce to carmelize a bit as it cools.

Warm your tortillas and slice your avocado. Mash the avocado into the warm tortillas. Add a handful of spinach over top. Then scoop the warm tofu over top the spinach. Finish things off with a drizzle of hot sauce and optional vegan ranch or vegan mayo. Squeeze some fresh lime juice over top to serve. Enjoy!

Yield: 4 servings

Prep Time: 00 hrs. 10 mins.

Cook time: 00 hrs. 10 mins.

Total time: 20 mins.

Pin this recipe for later..

Source: http://kblog.lunchboxbunch.com/2018/08/chipotle-maple-tofu-tacos.html

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tenortower6-blog · 6 years ago

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Federica

A small asiatic store, run by Chinese people, at 3 minutes on foot from Mestre railway station. Chinese, japanese and korean products are available. Gochujang, doenjang, soy sauce, sesame oil, korean noodles, ramyeon, korean chips and fruit drinks, a small fridge with kimchi, tofu, rice cakes, sometimes danmuji and a small freezer with some korean dumplings, fish cakes, chapssaltteok, etc.

This listing was created by readers just like you submitting info on their local stores. If something is wrong please explain what it is in a comment below and we'll update the listing. Thank you for your help.

Source: https://www.maangchi.com/shopping/federica

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tenortower6-blog · 6 years ago

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roasted garlic hummus

This roasted garlic hummus recipe is one of our most popular recipes and always wins rave reviews. The garlic, lemon and creamy texture are just perfect!

I originally shared this Roasted Garlic Hummus and the story of the Beirut Restaurant here on March 11, 2013. I have slightly altered the text and added new images today.

How I Fell in Love with Hummus

As ubiquitous as hummus is today, really good, authentic hummus holds a special place in my heart. Specifically, that place is also reserved for The Beirut Restaurant in Allentown, Pennsylvania. In the eighties, in South Eastern Pennsylvania, this was THE PLACE to go for delicious authentic Lebanese food. My father had spent his junior year studying at the American University of Beirut in Lebanon, and he LOVED Lebanese food. And, after eating Lebanese food at the Beirut Restaurant, I too loved Lebanese food.

Though it was an hour from where we lived in Bucks County, he made a point of being in the area a few times a summer. We’d go with a large group of my parents friends and their kids for a day trip to the fabulously tacky and kitschy amusement park, Dorney Park. We never ate the junk food at the park, because we’d save our appetites for The Beirut Restaurant afterwards. After having gone there a few times, my dad made friends with Jameel, the owner. And being the brazen guy that he was, my Dad unblinkingly lead my sister, my best friend Amanda, and me through the kitchen to get into the restaurant through the stoves with bubbling pots of fragrant delicacies. He would joke and banter in broken Arabic to Jameel and the cooks. We’d wind our ways past the life-sized plaster camels and velvet and bead-draped doorways into the main dining room where the walls were muraled with desert scenes.

There the patrons dined on mezze tables covered in small, shared plates of amazing, fresh Lebanese food. My Dad and the adults would unpack the cold six-packs of Rolling Rocks they had brought, it was BYOB; we would settle into the heavily cushioned banquettes, under the twinkle-light bedazzled ceiling. And then the food would start to come. Tabbouleh with tons of parsley and mint, supremely smooth and slightly smoky baba ghanoush, crispy nutty kebbeh and oily and pungent olives. And my favorite always was their garlicky and lemony hummus, bathed in bright green olive oil and dusted with sumac. Piles of warm pitas were tucked into any spare patch of table, but Jameel and his servers would keep the plates coming. I don’t even remember if we ever had to order, I think they just knew what we liked, and kept bringing us more and more delicious food. And if there was ever room for dessert, there was a rolling cart with all sorts of golden, nutty, honey-drizzled treats.

Perhaps the most tantalizing specialty of the house were the gorgeous and scantily clad belly-dancers, gyrating through the mezza tables. My mom (jokingly) griped that Jade, the belly dancer, was the real reason my Dad insisted we stopped there for dinner. But in truth we all loved the whole experience. It was all like another crazy ride at the amusement park.

My Dad tells me that the Beirut Restaurant is no longer owned by Jameel. Along with my memories of The Beirut Restaurant my love of really good hummus lives on. This is my roasted garlic variation. I hope it gives you a little taste of what I remember from all those years ago.

How to Make Hummus

1. Roasting garlic can be done on the stovetop or in the oven. For this recipe, I opted for roasting the garlic in the oven because there are only two heads.

2. Two heads of garlic may sound like a lot, but once the garlic is roasted, the flavors mellow quite a bit, and you’ll find they give a pleasant amount of roasted garlic flavor to the dish.

3. To roast the garlic, remove the loose papery outer pieces of garlic skin. They will become soaked with the oil, and can get mixed into the garlic otherwise. Just rub them with your fingertips to remove.

4. Cut the tips of the garlic head to expose the cloves. I like to use a serrated knife to do that which helps if the variety of garlic has a hard inner stem.

5. Place the garlic root-end down in your baking dish and then drizzle with a little oil. Cover to keep the garlic moist. Roast the garlic until it is browed and softened. To tell if it is soft, just give the heads a little squeeze: They should yield under the pressure. (Use tongs as the garlic will be hot!) Alternatively, you can poke the garlic clove to see if they are soft. They will be falling apart when they’re ready.

6. Allow the garlic to cool, then squeeze the garlic out of the skins.

7. I used canned chickpeas for this recipe, but making chickpeas from dried beans is fine. For canned chickpeas, look for those that are packed in cans that are free from BPA lining. Drain them and rinse them with cold water to remove excess sodium and starchy water.

8. The ratio of salt to lemon is important. If you want to use kosher salt instead of regular table salt, make sure you read this about subbing kosher salt for table salt first! And if you want to read more about the balance of salt and acid you can read this here.

9. Puree the hummus really well for the creamiest texture. I like to scrape the sides a few time to ensure the rough pieces are blended in.

10. At the Beirut Restaurant, the hummus always came sprinkled with sumac and drizzled generously with olive oil. I highly recommend it too though it is optional.

More Homemade Hummus Recipes:

Black Bean Hummus

Edamame Hummus

Thank you for reading. If you make this recipe, please come back and leave a star rating and review! It is so helpful!

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Description

This garlic hummus recipe never fails to win rave reviews. The roasted garlic and balance of lemon and creamy chickpeas is just perfect! Readers have reported that they make it over and over.

Ingredients

2 heads garlic

4 tablespoons extra-virgin olive oil, divided

1 15 1/2-ounce can chickpeas, drained and rinsed

3 Tablespoons plus 1 ½ teaspoons fresh lemon juice (from about 1 juicy/large lemon)

2 tablespoons tahini

¾ teaspoon salt

optional garnish: sumac powder, chopped parsley and more extra-virgin olive oil for garnish

Instructions

Preheat oven to 350ºF. Rub extra papery skin off of whole heads of garlic. Cut tips off each clove of garlic with serrated knife to exposing a bit of garlic. Lay root side down on a sheet of aluminum foil or in a small baking dish. Drizzle 2 tablespoons oil over the cut end of the garlic. Crimp foil closed or cover the baking dish with foil. Roast until the garlic cloves are soft and fragrant, 45 minutes to 1 hour. Open foil and let sit until cool enough to handle.

Squeeze the garlic cloves out of their papery skin. Discard skin and transfer the cloves to a food processor. Add the remaining 2 tablespoons oil, chickpeas, lemon juice, tahini and salt and puree until completely smooth, about 1 minute. Serve sprinkled with sumac, parsley and drizzled with more olive oil if desired.

Notes

Hummus will keep covered in the fridge for up to 4 days.

Nutrition

Serving Size: 2 tablespoons

Calories: 95

Sodium: 176

Fat: 8

Fiber: 2 g

Protein: 1 g

Keywords: garlic hummus, how to make hummus

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tenortower6-blog · 6 years ago

Text

Special Sauce: René Redzepi on Apprenticeships, El Bulli, and Being a Better Leader

[Photograph: Laura Lajh Prijatelj. Mushroom photograph: J. Kenji Lopez-Alt.]

In this week's Special Sauce interview with René Redzepi, he describes his journey from being a 15-year-old novice cook to culinary visionary, which started when he was an apprentice at Pierre André, a Michelin-starred, classic French restaurant in Copenhagen. "I spent four years with [chef-owner Philippe Houdet], and it was an incredible time," Redzepi says. "I mean, I basically went from being a child to being an adult like overnight. Just like that you're working 85 hour weeks and with responsibilities."

Those four years were incredibly important to Redzepi. "I still think of him so much, when I think back to these moments that make you, and that give you the courage and the power to believe in yourself further on."

But what really blew Redzepi's mind as a young cook was a meal at El Bulli. "I was with a friend and Ferran [Adria] was there, we ate and it was just mind blowing to me at the time," he recalls. "So different to anything. I thought everything was French food and suddenly you see yourself in Spain and it's like, I cannot believe what's going on here. What is this? It broke everything for me. So I went up to Ferran immediately after the meal and said, "I want to work here. Can I come and work here?" And, after writing Adria a letter, he did.

Following a stint at the French Laundry, Redzepi returned to Copenhagen and opened the original Noma in 2003. He believes that Noma's location has played an important role in its development. "One of the reasons why I think Noma's become what we are is we were lucky to be in a small town where nothing was really happening," he says. "We were the last stop on the subway, culinary wise, and suddenly all this attention started happening and everybody sort of chipped in...the community sort of embraced it."

Redzepi is candid about the fact that the restaurant's original success was not due to his leadership skills. "I spent years being an outrageously bad leader," he confesses. "I was a screamer for many years, I was. I just didn't know how to handle things. You become so thin-skinned that the smallest problems become disasters and then at a certain point you're like, 'What am I doing? You go into work and you're not even happy...You go to work and you're angry. What's the point?'"

Redzepi says that finding a way to become happier in his work played a crucial role in both his and Noma's development, but to find out just how he managed to do that, I'm afraid you're going to have to listen to this week's episode of Special Sauce.

Special Sauce is available on iTunes, Google Play Music, Soundcloud, Player FM, and Stitcher. You can also find the archive of all our episodes here on Serious Eats and on this RSS feed.

Want to chat with me and our unbelievably talented recipe developers? We're accepting questions for Special Sauce call-in episodes now. Do you have a recurring argument with your spouse over the best way to maintain a cast iron skillet? Have you been working on your mac and cheese recipe for the past five years, but can't quite get it right? Does your brother-in-law make the worst lasagna, and you want to figure out how to give him tips? We want to get to know you and solve all your food-related problems. Send us the whole story at [email protected].

Ed Levine: Welcome to Special Sauce, Serious Eats’ podcast about food and life. This week we resume our conversation with René Redzepi, chef-owner of Noma in Copenhagen, which was named the best restaurant in the world four years ago. Now, there's a new, re-imagined Noma.

René Redzepi: We have 11 buildings on property. There's a department for fermentation, a department for creativity, a department for foraged foods, I have a department for daily mise en place, a department for service. We have a sauna for the team and it's pretty amazing.

EL: And there's a new book too that he and his fermentation lab director, David Zilber, have just published called The Noma Guide to Fermentation. Where we left off in our conversation, we just learned that René's becoming a chef was a matter of chance. In high school there happened to be a cooking competition and out of the blue at age 15 when the high school really didn't want him back there anymore, he discovered he cared intensely about how everything looked on the plate and tasted. So you're 15, you're cooking. You discover hey, this is cool. You're asking questions that probably not a lot of 15 year old inexperienced cooks are asking, and 10 years later you open Noma.

RR: Yeah.

EL: A lot must have happened in those 10 years.

RR: Oh yeah. Many hours of work. I mean, at that time 25 years ago, the restaurant industry was a crazy place to be in. So I went out and I found myself a place to be an apprentice. It was a French restaurant, very classically set up. The chef in the back and the wife in the front, small team, both places, front and back of the house and the chef taking care of everything. Me as their apprentice and I spent four years with him, and it was an incredible time. I mean, I basically went from being a child to being an adult like overnight. Just like that you're working 85 hour weeks and with responsibilities, and me and him, we really hit it off. His name was Philippe Houdet and he was an incredible cook and within a couple of years we had become friends and I was like a trusted member of the team.

He would even ask me sometimes, I will never forget the time that he asked me, "Can you do a dessert? We have some regulars and you can do whatever you want, but you have to be wild," he told me. This was like three years in of my tenure there. So I did this caramelized endive in like a spicy caramel with some sort of ice cream, lemon ice cream actually. It was completely wild at the time to use vegetables like that into a desert, and he loved it. It went on for the evening, for the regulars.

I still think of him so much, in my mind, when I think back to these moments that makes you, and that gives you the courage and the power to believe in yourself further on. Those are the moments where you're actually fueled. You don't really realize it, but it helps you further on. That at that moment when you're moving and growing up, somebody really believes in you and gives you the opportunity like that. So that was a pretty incredible moment for me, and then as my time was finishing there in Denmark, when you become a cook, you don't go to school. At least you didn't back then, you find yourself an apprenticeship. So my apprenticeship, I became a chef with him and then after that, of course you were on your way to France. That's what everyone was doing.

EL: Sure. That was the standard.

RR: It was standard. He sent out my letter to ... back then you faxed things and we faxed them to all the three stars in the south of France. I remember Philippe saying, "You know what? We're going to fax it to this restaurant in Montpellier but we're not gonna hear anything because they just got three stars. So that's impossible." Then within like five minutes a fax comes back and it just says, "si bon, Jaques" which means okay and then signed by the head chef.

EL: So you went there.

RR: So I went there and when I was there and it was summer and some vacation was coming up. I read in a French magazine about a restaurant across the border in Spain that was supposed to be super wild. It sounded really intriguing so I asked the chef to book a table and he's like, "Where did you hear about this restaurant, because that happens to be my favorite restaurant in the entire world. I'll book you the table. I think that you should really go." And so I went and I didn't know that El Bulli was to be the restaurant that ... the phenomenon.

EL: Right. It became, right.

RR: And I was there and there was like two other tables in the restaurant. I was with a friend and Ferran was there, we ate and it was just mind blowing to me at the time. So different to anything. I thought everything was French food and suddenly you see yourself in Spain and it's like, I cannot believe what's going on here. What is this? It broke everything for me. So I went up to Ferran immediately after the meal and said, "I want to work here. Can I come and work here?" And he said, "Ah, it's difficult but send a letter." So I did, I sent a letter. I went back to France, I immediately sent a letter and about a month later a signed contract came in the mail, a full contract with a starting date and I was-

EL: This is a crazy story.

RR: ... and I was accepted for the next season. Yeah. It was like that. Then following season I went there. It was like mind blowing. By that time, in that year, something really happened to El Bulli, it was in '99, and it was really starting to happen for El Bulli. So you felt part of something truly special. You know when you're on the plane and the stewardesses they have sat down and it's like, you know that you're going to go up now. That's how it felt working there. You were on the up and I thought, "Wow, this is so crazy." I almost stayed there.

And another lucky chance happened sort of halfway in the season. This very pale, very shy person walks in through the kitchen doors and you could see that he doesn't speak a word of Spanish or French. So I go up to greet him and he's American and his name is Grant Achatz and he's the sous chef at the French Laundry. Today he has Alinea of course, and I had never really heard about it, but welcome, welcome. Can I do something? So we kind of hooked up for the time that he was there.

Then I got a book as a present, the French Laundry Cookbook, and I was flicking through the pages of this book and it was like ... again, I was actually really mind blown, seeing the French Laundry Cookbook. It was so different. There was all these American pop culture references, their coffee and donuts and really super inspired. The season finishes, I email Grant, "Can you get me in?" He got me in. This was an internship at the French Laundry and I arrived in San Francisco. I took the Greyhound to Yountville and I stayed at something that was called the Pink Palace, which is a tiny little ... can I say shit hole on the podcast.

EL: Yes, you can. It's an appropriate description.

RR: Yeah, a tiny little shit hole of an apartment. Then two, three days later was supposed to go and have my first day at the French Laundry and it was such a culture shock to me. In Copenhagen we bike everywhere and the apartment was like 700 meters from the French Laundry, yet we drove there in cars and we would pass the French Laundry with 300 meters to be at the parking lot and then walk back. But still it was another of these outrageous experiences, you were so lucky to be at a restaurant that is really changing the game. And again, you felt you're on the up, you're on the plane and this is about to take off.

EL: It's like you're a frog that was going from lily pad to lily pad, but each lily pad was higher and higher on the food chain.

RR: Yeah. And you felt that, I mean, honestly, you felt that. So I finished my time there and by this time when I came back home to Denmark, it was very unusual for chefs to travel like that. So I was getting many offers. It's a small, tiny place, Copenhagen, and I end up taking a sous chef for three years at a classic restaurant, but I thought it was good for me to learn how to maybe lead. Then at a certain point I start getting offers to be head chefs and to be owner and do you want to take over this place and that place.

Then Noma came up and I went to visit the space and I fell in love with the space. That's why I ended up opening Noma was because of the space and that's 15 years ago. Then in between those 15 years, a lot of things happened too. I have three daughters and I met my wife at the restaurant actually, 13 and a half years ago, and now we have a book on fermentation.

EL: Yeah. And now you have a book on fermentation and you have a new re-imagined Noma.

RR: Yeah.

EL: Where I presume there are things there that you wouldn't have imagined being possible, right? When you first ... Even with the old Noma, right?

RR: Oh yeah.

EL: This is quite a leap for you.

RR: It's a big one. I mean, we are in this now and this is the property. It's like a property and it's a place that's been hand-built from the ground up. There are 11 buildings, some of them are tiny, but we have 11 buildings on property. There's a department for fermentation, a department for creativity, a department for foraged foods, I have a department for daily mise en place, a department for service.

EL: And these are things that you-

RR: We even have a workout area and we have a sauna for the team. I mean it's pretty amazing.

EL: Yeah. And I assume some of these things are things you learned at El Bulli and some of them-

RR: It's a mix of everything. Of your background, of my travels, of what you learn at all the different places you worked at. It becomes you and then somehow all of this gets distilled into your own experiences, and hopefully you take the good bits and not the bad bits because in any experience there's also bad moments.

EL: Yeah. But I get the feeling that you are a searcher, that Noma today, the re-imagined Noma, is not going to be similar to the Noma in five years.

RR: Probably not.

EL: I would say that's probably a safe bet.

RR: Probably not.

EL: How did you gain the leadership skills? Was it just something that you found out you had? Or did you-

RR: Oh no, no, no. Are you kidding me? I spent years being an outrageously bad leader. I mean, I remember when I was a cook and when I was a sous chef, I would always look at the ... When I was a cook it was the sous chef and the head chef. When I was a sous chef, it was only the head chef. I would always look at them and say, "Why are they freaking out? I mean, can't they see they're doing no good." Then I became a head chef myself.

EL: Were you a screamer?

RR: I was a screamer for many years, I was.

EL: Wow.

RR: Yeah. I just didn't know how to handle things. You become so thin-skinned that the smallest problems become disasters and then until a certain point where you're like, "What am I doing?" You go into work and you're not even happy.

EL: Right, you're screaming.

RR: You go to work and you are angry. What's the point? And then you try, at least that's what I did, try to figure out what is it that made you come here to this place? Why is it like this? Then slowly but surely I tried to take away the problems that made me angry and today I'm not angry anymore. It's been awhile since I've been a shouter and one of the things that really made a huge difference was when you actually start delegating in a big way, actually trusting people and letting them do their job. Letting them do their job means that you also have a very clear idea of what the job is that you want them to do and you tell them beforehand, "This is what I expect of you," but you also leave space for them to fill in the role themselves and make it better because that will happen.

EL: Not that Serious Eats is Noma, but I had to finally admit that I didn't know a lot of answers and that it was okay to tell people that. I think that's part of any sort of leadership narrative, and I'm wondering if you experienced that.

RR: I experience that much more now, where our restaurant is taken to a place that's better than I could've hoped for and we have people in the different fields and within our kitchen that are specialized, that are so much better at what they do than I am. I'm still the one in the middle trying to make sense of it all. So that happens a lot now and I think if I wouldn't have opened up to this, Noma would have been much simpler and we wouldn't have been here today in your studio in New York. Actually, I don't think so. It's become that because of all the other people, that's also one of the reasons why I'm so happy that this book, there's a coauthor which is a team member. To really show that Noma is so much more than me.

EL: Yeah. It's clear that it's not a cult of personality.

RR: In cooking, that's how it often is. I am very happy that the publishers were brave enough because frankly, I don't think many people would have. To say, okay, here's like a sous chef and the sous chef has to be on all the book tour and be part of everything and it's as much his book as it is mine. But this is also to show that it's impossible to define Noma just by me. You may have started something, but what really made it great and where we are today is because of a lot of other people too.

EL: Yes. I feel that way about Serious Eats. Serious Eats would be nowhere near what it became. It was a little $100 food blog when I started it in 2006 and now millions of people take pleasure from it and it's launched-

RR: Amazing.

EL: ... many, many careers and many best selling books. The United States is filled with people that started at Serious Eats and that gives you a unique pleasure, I think. I don't know if you find that, like with someone like David.

RR: Oh yeah. Are you kidding me? I mean it's one of the great things about it and luckily we are in Copenhagen. In a place like New York where the competition is so fierce, but also there's so many people. So if you do well, there will be guests., Before like 10, 15 years ago in Denmark, even if you did well, it wasn't guaranteed you were full because there weren't many guests. It's a tiny place and so to have a moment now in which there are guests, people are traveling in and if you do well you will be full. That's the thing that people really still love and I think all of us, we remember how it used to be.

So we actually try to help each other and be supportive. I believe that what will potentially ruin the progress in our part of the world is if people start being sort of jealous of each other and entitled, then all the problems start happening. But that's also one of the reasons why I think Noma's become what we are because we were lucky to be in a small town where nothing was really happening. We were the last stop on the subway, culinary wise, and suddenly all this attention started happening and everybody sort of chipped in. So while everyone's busy, it also helped Noma become who we are because the community sort of embraced it.

EL: It sounds to me like the first Noma was your idea of a idealized restaurant, but that the new Noma is almost like a fully realized village.

RR: Well, yeah, almost. I mean there's a reason why it's built like that because what if we want to change it into something in the future.

EL: Do tell.

RR: I can't.

EL: You'd tell me, but you'd have to kill me?

RR: No, it's not that. It's just, it's not 100% crystallized, but it's almost there. Also this is my mother's doing, but I believe in if I say it I've jinxed it.

EL: You'll be jinxed.

RR: Yeah.

EL: I know. I know. So all right. So now it's time for the Special Sauce All You Can Answer Buffet. We've cut it down to a few questions just for you because you do have a plane to catch.

RR: That's it.

EL: So who is at your last supper? No family and no chefs allowed. Three people that you would love to break bread with.

RR: Could it be people that we don't know?

EL: Yeah, absolutely. Yeah. Let your imagination run wild, and I know you have a fertile one.

RR: Ah, okay. Well let's say Buddha.

EL: Buddha. I like this.

RR: Jesus Christ.

EL: Okay. Now you're cooking.

RR: And the Prophet Muhammad.

EL: That's so great. What are you eating at this amazing supper?

RR: I will be ... We'll be having dinner in September.

EL: Okay.

RR: Because it's the moment where the forests are full of berries and the mushrooms are popping out. There's a little bit of game meat, but there's also crayfish and a mix of crayfish, wild game, mushrooms and wild berries.

EL: I like this and you're gonna ferment something.

RR: I mean, it's the moment where everything is so fresh.

EL: So you don't have to ferment.

RR: So no, no.

EL: Yeah. So finally it's just been declared René Redzepi Day all over the world. What's happening? Every city-

RR: Everybody steps into nature and they'll be guided and then they have to eat minimum five things from the wild.

EL: I love that. Thank you so much for sharing your special sauce with us, René Redzepi. If you're interested in thought provoking writing about food, pick up a copy of the Fermentation Bible which you and your coauthor David Zilber, who couldn't be with us today, have done such a brilliant job writing. If you ever find yourself in Copenhagen and it's worth a special trip head to Noma, and if you do, poke your head into the fermentation lab, if René lets you. Anyway, so long Serious Eaters. Thank you René, it's really been a pleasure.

RR: Thank you so much.

EL: We'll see you next time, Serious Eaters.

This post may contain links to Amazon or other partners; your purchases via these links can benefit Serious Eats. Read more about our affiliate linking policy.

Source: https://www.seriouseats.com/2019/01/special-sauce-rene-redzepi-part-2.html

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tenortower6-blog · 6 years ago

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Turkey Chili Recipe

This turkey chili recipe has been on the regular rotation for years. It is hearty, meaty, and so easy! This chili can be made in 30 minutes on the stovetop or as a crockpot turkey chili.

Chilis are quite popular in our house like this easy beef chili or instant pot white chicken chili.

Turkey Chili Recipe:

Turkey chili is loaded with lean ground turkey making it healthier than traditional chili but just as hearty and satisfying.

My friend Gina from nursing school, shared this award winning slow cooker chili recipe with me. She made it for a chili cook-off fundraiser and I couldn’t stop refilling my bowl. It’s delicious!

Chili Toppings!

Every good chili needs a “chili bar” to go long with it. We love all the fixings including:

Shredded cheese (Mexican, cheddar, Colby Jack, etc)

Sour Cream

Sliced Avocados or guacamole

Cilantro sprigs or chopped cilantro

Lime wedges to squeeze over chili

Chopped green onion or diced red onion

Sliced jalapeños (fresh or canned)

Sliced olives

Tortilla chips

Ingredients for Turkey Chili:

Since canned food are the largest source of BPA (here’s more info on that from Mayo Clinic) in people’s diets which is a big no-no for pregnancy and children so you can cook your own beans or look for canned foods specifically marked “BPA free.”

How to Make Turkey Chili:

Stovetop chili is the quickest and easiest way to make chili. It all comes together in one pot and the cooking time is minimal. We added Amazon affiliate links below to tools used to make this chili.

In a pot or Dutch oven, saute ground turkey in 1 Tbsp olive oil 5 min, breaking it up with a spatula

Add diced onion, cumin, chili powder, garlic powder, oregano, salt and pepper. Saute 5 min until onions are soft.

Add remaining ingredients, bring to a boil then simmer* for 20 minutes.

*For a thicker chili, simmer uncovered. Cover with lid or partially cover to retain more of the liquid for a looser chili.

How to Make Crockpot Turkey Chili:

I love crockpot chili recipes; set ’em and forget ’em. I make this slow cooker turkey chili in the morning and it’s ready for my children to enjoy when they get home from school. Here are the steps to make this in a crockpot:

Saute the ground meat and onion and seasonings as usual.

Transfer ground turkey mixture to crockpot, add remaining ingredients and stir to combine.

Set on low for 3 to 4 hours until piping hot. Taste and adjust for seasoning.

Turkey Chili Recipe

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 30 minutes

This turkey chili recipe is on the regular rotation at our house for years! It is hearty, meaty, and so easy! This chili can be made in 30 minutes on the stovetop or as a crockpot turkey chili. Serve in warm bowls with tortilla chips and your favorite chili toppings.

Author: Natasha of NatashasKitchen.com

Skill Level: Easy

Cost to Make: $12-$15

Keyword: crockpot turkey chili, turkey chili

Calories: 211 kcal

Servings: 8 bowls of chili

1 lb lean ground turkey

1 medium purple onion diced

1 tsp cumin powder

1/2 tsp chili powder

1/2 tsp garlic powder

1/2 tsp dried oregano

1 tsp salt or to taste

1/4 tsp black pepper or to taste

15 oz black beans drained and lightly rinsed

15 oz pinto beans with juice

15 oz white beans with juice

2 oz jar of diced jalapeños or green chilis or to taste

30 oz can diced tomatoes seasoned or plain

15 oz tomato sauce

15 oz corn drained (or use 2 ears cooked corn)

In a 5 Qt pot or dutch oven over medium/high heat, add 1 Tbsp olive oil and sautee 1 lb ground turkey until cooked through (5 min).

Add diced purple onion, 1 tsp cumin powder, 1/2 tsp chili powder, 1/2 tsp garlic powder, 1/2 tsp oregano, 1 tsp salt and 1/4 tsp pepper. Saute 5 minutes or until onions are softened.

Add drained and rinsed black beans, pinto beans with juice and white beans with juice. Also add diced jalapeños, 1 can diced tomatoes with juice, tomato sauce, and drained corn.

Stir to combine and bring to a boil then reduce heat and simmer uncovered 20 minutes, stirring occasionally. Season to taste towards the end of cooking (I like to add an extra 1/2 tsp salt).

Nutrition Facts

Turkey Chili Recipe

Amount Per Serving

Calories 211 Calories from Fat 18

% Daily Value*

Total Fat 2g 3%

Cholesterol 31mg 10%

Sodium 841mg 35%

Potassium 817mg 23%

Total Carbohydrates 28g 9%

Dietary Fiber 6g 24%

Sugars 5g

Protein 21g 42%

Vitamin A 8.4%

Vitamin C 18.8%

Calcium 6.1%

Iron 19.4%

* Percent Daily Values are based on a 2000 calorie diet.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

This recipe was first published in 2014. We improved the recipe slightly and updated some of the text and photos in 2019. Here’s what it used to look like:

Source: https://natashaskitchen.com/turkey-chili-recipe/

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tenortower6-blog · 6 years ago

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5 Minute Polenta Porridge with Figs Gluten Free

Want a gluten free alternative to oatmeal porridge? This polenta porridge is made in a few minutes and is creamy, delicious and comforting. Top it with figs or whatever fresh fruit you fancy and some chopped nuts and a drizzle of honey!

This recipe was inspired by a recent fridge clean and I found no less than three bags of polenta, one of them was woefully out of date. I ditched that and had two remaining bags, one that I used in this recipe. I usually eat savoury polenta so I wasn't sure how it would taste but polenta has very little flavour to it so it lends itself to both sweet and savoury cooking and this was so comforting and delicious.

I paired it with some figs that I bought the other day. Call me kinky but a recurring fantasy of mine involves figs. It involves being able to buy fresh figs at a ridiculously cheap price and being able to hand pick them myself (I'm so raunchy). I rarely if ever buy prepacked figs. These tend to be the lower quality figs-there may be a couple in each box that are luscious and jammy but more often they are hollow and light. Fine for drying or for making a compote but deeply unsatisfying to eat by themselves.

And one day, at Paddy's markets my fantasies came true! One stall had figs at $10 a kilo that you could pick yourself. Better still, 98% of these figs were absolutely perfect specimens. Plump, heavy and juicy, some dripping with syrup at the base. I got so excited that I asked the man how much a tray would cost knowing that I was about to head overseas in a few days' time. He sold me a 2.3kg tray of perfect figs for $20! He also let me pick through each and every one of them feeling them for perfect ripeness. I think he let me feel them all up because I looked like a crazy woman not to be messed with (I'm sure they think it's easier not to confront crazy).

Some people on Instagram and facebook have asked me how to find the perfect fig so I thought I'd explain what I told them here. First go to a tray where you can pick them yourself. Buying from those prepacks will be disappointing but as I've mentioned the hand picked trays are better quality ones.

Look for a heavy fig-these are full of jammy syrup. If it is slightly bursting at the base then that's good too although you'll have to eat them that day or the day after. You want figs where you can feel the flesh underneath the skin too-you basically want a fig to feel like the fattest part of a fleshy, dimpled thigh. Avoid hollow or light figs. And if you find a whole tray of them at a reasonable price buy them and eat them as is or on top of polenta porridge!

So tell me Dear Reader, is there a fruit that you go crazy for? Do you like figs and do you know how to choose them? And have you ever tried polenta porridge?

An Original Recipe by Lorraine Elliott

Preparation time: 1 minute

Cooking time: 3 minutes

Serves 2

2 cups milk

4 tablespoons sugar or honey

1/2 cup polenta

Figs, honey and pistachios to serve

Step 1 - Bring the milk to a simmer and add the polenta in a steady stream stirring constantly. Add the sugar and continue to cook for a few minutes (this took around 3 minutes to thicken). Serve with fresh fruit and nuts.

Source: https://www.notquitenigella.com/2019/05/04/polenta-porridge-gluten-free-how-to-pick-figs/

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tenortower6-blog · 6 years ago

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Grilled BBQ Chicken with Homemade BBQ Sauce (Video!)

Grilled BBQ Chicken enveloped in a tantalizing spice rub, slathered with Homemade Barbecue Sauce and grilled to perfection for the best juicy, smokey flavorful chicken every single time!

Grilled BBQ Chicken is super quick and easy and doesn’t require a marinade so it is perfect for last minute dinners or entertaining. You can use my insanely delicious Homemade Barbecue Sauce or your favorite store-bought barbecue sauce. I’ve included tips and tricks and cooking times for different cuts of chicken so you are fully quipped to make Grilled Barbecue chicken in all its juicy, saucy, caramelized-edged glory.

GRILLED BBQ CHICKEN RECIPE VIDEO

What Makes the Best BBQ Chicken on the Grill?

Grilled BBQ Chicken is always a crowd pleaser – when it’s done right. And this Grilled BBQ Chicken is done right. Both Patrick and I were expecting to love this Barbecue Chicken but we were inhaling this chicken. This Grilled BBQ Chicken deserves to become a dinner time staple along with favorites Nashville Hot Chicken and Baked Fried Chicken.

What sets this Grilled BBQ Chicken recipe apart from the rest is the homemade spice rub and homemade Barbecue Sauce. I’ve scaled down both the rub and barbecue sauce from my BBQ Brisket, BBQ Ribs, and BBQ Brisket Sandwiches because you don’t mess with perfection. If you haven’t tried any of these barbecue recipes yet, then it’s time, starting with this Barbecue Chicken! Here are just a few comments regarding the Homemade Barbecue Sauce (on my ribs post):

“Absolutely incredible!! My husband is a huge BBQ rib fan. He’s been to rib competitions always looking for the best BBQ sauce. He was blown away. I haven’t even finished digesting and felt the need to leave this comment asap. Lol thank you...” – Danielle

“The BBQ sauce is some of the best I have tasted!” -Beth

“….The best part is your BBQ sauce. That is the best I have ever had and I will be making my own (your recipe) from here on out. I was skeptical reading all the posts about how good it was and I now know why. Absolutely amazing…” – Terry

“…That bbq sauce is amazing, I will definitely be using that sauce from now on!” – Kristen

So while it’s easier and more convenient to squeeze a bunch of store-bought barbecue sauce on your grilled barbecue chicken, I promise the homemade barbecue sauce is very simple to make and tantalizingly delicious!

What Should I Season Grilled BBQ Chicken with?

Along with the homemade barbecue sauce, your chicken needs a dynamite rub. If you just slather a piece of grilled chicken in barbecue sauce, I promise you will be disappointed. If you just marinate your chicken in barbecue sauce, I promise you will be disappointed. If you want multi-dimensional restaurant delicious Grilled Barbecue Chicken, then it needs a spice rub and barbecue sauce.

I am a huge believer in the elevating power of spice rubs. I use a spice rub in my Carne Asada recipe and I use a spice rub in my Buffalo Hot Wings which I believe transforms them into some of the best out there.

For this Grilled BBQ Chicken spice rub we whisk together:

smoked paprika

chili powder

chipotle chili powder

onion powder

garlic powder

dried thyme

salt

pepper

brown sugar

Once you rub your chicken with olive oil and the spice rub, you can let it sit at room temperature for 30 minutes, or cover or transfer to a freezer size bag and refrigerate for up to 24 hours. 24 hours is optimal but even with just 30 minutes of resting, your chicken will be taken to a whole new level of YUM.

Grilled BBQ Chicken Breast

If you want to make Grilled BBQ Chicken Breasts, you might want to consider using a brine because chicken breasts can easily dry out when cooked due to their low fat content.

WHY BRINE CHICKEN BREASTS? In short, brining is the quickest way (15 minutes) to ensure juicy chicken every single time because the salty brining bath increases the moisture capacity of the chicken. It does this by breaking down the proteins of the bird so they can no longer contract when cooking. This means less water will be squeezed out and lost, resulting in juicier chicken.

HOW TO BRINE CHICKEN: Combine 8 cups warm water and 1/2 cup kosher salt together in a glass dish. Stir until the salt dissolves. Add chicken and let sit at room temperature for 15-30 minutes. Rinse chicken and pat dry – that’s it!

How long does it take to BBQ chicken on the grill?

I chose to use chicken drumsticks in this Grilled BBQ Chicken recipe because they are always the first to fly off the plate (pun intended). Chicken drumsticks are inherently juicy, hard to overcook and easy to eat with just one hand without any utensils required.

That being said, you can certainly use any part of the chicken to grill. I have outlined the different cooking times for each cut of chicken below, but keep in mind these will be slightly different for each individual due to grill variables and the actual size of each cut of chicken. The only certain way to know if your chicken is done is to use an instant read thermometer. If you don’t own one, they are available at every grocery store, so add it to your list today :)!

You will note below that I say some cuts of chicken are done when an instant read thermometer reads 165°F and on some cuts I say 165-180° F. While 165° is safe, some cuts of chicken, such as the drumsticks and leg quarters, actually taste better when they are cooked closer to 180°F because they (unlike chicken breasts) will become more tender.

HOW LONG DO I GRILL CHICKEN DRUMSTICKS?

Grease and preheat grill to high heat.

Season chicken and add to hot grill and sear for 5 minutes, uncovered, flip and sear an additional 5 minutes, uncovered.

Cover, and turn heat down to low so the temperature stays around 325°F when the lid is CLOSED.

Cook 5 minute then flip and cover; cook an additional 5 minutes.

Check chicken temperature. It should register 165-180°F. If chicken is not cooked to this temperature yet, flip and repeat steps until chicken is fully cooked through.

HOW LONG DO I GRILL CHICKEN THIGHS?

Grease and preheat the grill to medium heat, 375-450°F.

Season chicken thighs and grill undisturbed for 5-7 minutes per side, or until chicken is cooked through. An inserted thermometer should read 165° F.

HOW LONG DO I GRILL BONE-IN CHICKEN THIGHS?

HOW LONG DO I GRILL CHICKEN BREASTS?

Grease and preheat grill to medium heat, 375-450°F.

Pound chicken breasts to an even thickness.

Season chicken breasts and grill undisturbed for 5-7 minutes per side, depending on thickness, or until chicken is cooked through. An inserted thermometer should read 165°F.

HOW LONG DO I GRILL CHICKEN LEG QUARTERS?

Preheat grill with lid closed. Preheat your grill with the lid closed so your grill gets nice and hot but sear with the lid open. Follow specific instructions on whether grill should be open or closed. If instructions do not specify, then that means to grill uncovered, with the lid open.

Use a instant read thermometer! When it comes to checking the temperature of chicken, there is no accurate way to check without cutting your chicken open and loosing juices, other than an instant read thermometer! They are fast, highly accurate, and save you all the guesswork and possibly food poisoning

Close lid. With the exception of chicken breasts, and thighs, keep the grill lid closed as much as possible after searing. Drumsticks, leg quarters and bone-in chicken thighs need to be roasted which is accomplish when the lid is closed causing heat to surround the chicken.

Cook to 165°F for LIGHT meat or 180°F for DARK meat. While 165°F is a safe internal temperature for all chicken, 180°F will produce more tender, fall-off-the-bone dark meat.

What Should I Serve with Grilled BBQ Chicken?

Want to try this Grilled BBQ Chicken Recipe?

Pin it to your CHICKEN, GRILL or DINNER Board to SAVE for later!

Find me on Pinterest for more great recipes! I am always pinning :)!

Print Recipe

Grilled BBQ Chicken with Homemade BBQ Sauce

Grilled BBQ Chicken enveloped in a tantalizing spice rub, slathered with Homemade Barbecue Sauce and grilled to perfection for the best juicy, smokey flavorful chicken every single time!

Votes: 0 Rating: 0

Rate this recipe!

Ingredients

8-10 skinless chicken drumsticks approx. 3 pounds

1 tablespoon olive oil

SPICE MIX

2 teaspoons smoked paprika

1 1/2 teaspoons salt

1 tsp EACH chili powder, onion, powder, garlic powder, brown sugar

1/2 tsp EACH chipotle chili powder, dried thyme, pepper

Barbecue Sauce

1 cup ketchup

1/4 cup molasses

1/4 cup packed brown sugar

2 tablespoons seedless blackberry preserves

2 1/2 tablespoons apple cider vinegar

1 1/2 teaspoons reserved Spice Rub (from above, in directions)

Ingredients

8-10 skinless chicken drumsticks approx. 3 pounds

1 tablespoon olive oil

SPICE MIX

2 teaspoons smoked paprika

1 1/2 teaspoons salt

1 tsp EACH chili powder, onion, powder, garlic powder, brown sugar

1/2 tsp EACH chipotle chili powder, dried thyme, pepper

Barbecue Sauce

1 cup ketchup

1/4 cup molasses

1/4 cup packed brown sugar

2 tablespoons seedless blackberry preserves

2 1/2 tablespoons apple cider vinegar

1 1/2 teaspoons reserved Spice Rub (from above, in directions)

Votes: 0 Rating: 0

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Instructions

Whisk together all of the Spice Mix Ingredients. Remove 1 1/2 teaspoons to a saucepan to use later in your Barbecue Sauce.

Drizzle chicken with 1 tablespoon olive oil and rub it all over the chicken. Sprinkle the chicken with half of the Spice Mix and rub into chicken. Flip chicken over and sprinkle with remaining spice mix (it will seem like a lot but use it all). Rub spice mix into chicken. Let chicken sit 30 minutes at room temperature OR you can cover and refrigerate up to overnight and cook later. (If you refrigerate chicken and grill later, let chicken sit at room temperature for 30 minutes prior to grilling for more even cooking.)

Meanwhile, add all of the Barbecue Sauce ingredients to the saucepan with the reserved 1 1/2 teaspoons spice mix. Whisk together and simmer for 5-10 minutes for the flavors to meld.

TO GRILL

Grease grill and preheat grill to high heat. Once hot, add chicken and sear, uncovered, for 5 minutes, flip chicken over and sear an additional 5 minutes.

Cover, and turn heat down to low so the temperature stays around 325 degrees F when the lid is closed. Cook 5 minutes with the lid closed, flip and cook an additional 5 minutes with the lid closed.

Baste chicken with barbecue sauce and cook 1 minute, flip and cook an additional minute. Using an instant read thermometer, check temperature of chicken at the thickest part without touching the bone. Chicken is done when it registers 165-180º F on an instant read thermometer. If chicken isn’t done, continue to grill (covered) and flip chicken and baste with barbecue sauce every 3 minutes until it reaches temperature.

Remove chicken to a serving platter brush with barbecue sauce. Let rest 5 minutes before serving. Serve with additional barbecue sauce.

TO BAKE

Line a baking sheet with foil (for easy cleanup) and top with a baking/cooling rack if you have one. Lightly spray rack with nonstick cooking spray. Line drumsticks on the baking rack without touching. Let chicken set at room temperature for 30-60 minutes. Meanwhile, preheat oven to 425 F degrees. Bake chicken at 425 F degrees for 30-35 minutes or until cooked through.

Remove chicken to a serving platter brush with barbecue sauce. Let rest 5 minutes before serving. Serve with additional barbecue sauce.

Recipe Notes

TIPS AND TRICKS

Remove Skin. I remove the skin from my chicken drumsticks because I am not a fan of soggy skin. Even if the skin is crispy initially when grilled, it gets soggy when coated in the barbecue sauce. It is also more prone to cause flare-ups and burn. If you want to grill with the skin on, eat it with the skin on or you will losoe the flavor from the rub. Also be prepared with some water nearby the grill in case of flare ups.

Use all the seasonings. The spice mix might seem like a lot of seasonings, but I promise it is the perfect amount, use ALL of it!

Let chicken rest. After you rub the chicken with seasonings, let it rest for 30 minutes on the counter or tightly wrap/transfer to freezer size Ziploc bag and refrigerate up to 24 hours. Letting it rest is life changing!

Don't cook chicken straight from the refrigerator! If your chicken has been refrigerated, let it sit on the counter for 30 minutes, this will allow your chicken to come closer to room temperature so it will cook more evenly.

Use a instant read thermometer! When it comes to checking the temperature of chicken, there is no accurate way to check without cutting your chicken open and loosing juices, then by using an instant read thermometer. They are fast, highly accurate, and save you all the guesswork and possibly food poisoning.

Cook to 165°F for LIGHT meat or 180°F for DARK meat. While 165°F is a safe internal temperature for all chicken, 180°F will produce more tender, fall-off-the-bone dark meat.

Add BBQ sauce at the end. We want to develop a nice sear on our chicken, so hold the barbecue sauce until the last few minutes of grilling. It is also important to not add barbecue sauce until the end of grilling otherwise the sauce will burn due to the sugars in the sauce. I like to add the barbecue sauce when my chicken is almost done, then let it grill on each side for a minute or so so the barbecue sauce caramelizes slightly then I slather my chicken with more barbecue sauce off of the grill.

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Slow Cooker Barbecue Chicken

Hulu Huli Chicken (Grilled Hawaiian Chicken)

Barbecue Chicken Kabobs

Mesquite Pineapple BBQ Chicken

Source: http://carlsbadcravings.com/grilled-bbq-chicken/

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tenortower6-blog · 6 years ago

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Low-Carb Chicken Salad with Avocado, Radishes, and Lime

posted by Kalyn Denny on July 1, 2019

Anyone who likes these ingredients is going to love this Low-Carb Chicken Salad with Avocado, Radishes, and Lime! Use Salad Recipes to find more low-carb salads like this one.

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This new recipe for Low-Carb Chicken Salad with Avocado, Radishes, and Lime is a good example of how my eating preferences and this blog have changed through the years. Back in the archives of 2013 there’s a recipe for Chicken, Black Bean, Avocado, and Radish Salad with Lime and Cilantro, which is the recipe that inspired this one. And although that salad was well-received when I posted it and it’s certainly tasty, now a salad with black beans would be too high in carbs for most of my readers, and I wouldn’t eat it often myself either.

But if there’s one thing I believe strongly, it’s that everyone gets to make their own food choices! So choose the version with black beans and cilantro or the new salad here with chicken, avocado, and radishes, whichever is your jam! Both salads are great for the hot weather you’re probably having right now, and any recipe that includes chicken + avocado is something I know I’ll like.

And it’s the Fourth of July week in the U.S., so if you’re needing salads to make for family parties or take to a pot-luck, check out The BEST Low-Carb and Keto Salads for Summer Dinners for more tasty options!

Steps for Making Low-Carb Chicken Salad with Avocado, Radishes, and Lime:

(This is just a summary of the steps; scroll down to find the actual recipe.)

Cut up 2 – 3 cups of diced cooked chicken.

Whisk together olive oil, mayo, fresh squeezed or fresh-frozen lime juice, ground cumin, salt, and Green Tabasco Sauce to make the dressing.

Put the chicken into a bowl, add about half the dressing, and let the chicken marinate while you prep other ingredients.

Chop up radishes, cutting them so in halves or fourths lengthwise and then slicing so each piece has some skin on it.

Slice the green onions.

Stir radishes and green onions into the chicken, adding the rest of the dressing or as much as you prefer.

Dice avocado into a small bowl and toss with 1 T lime juice.

Gently mix avocado into the salad.

Season to taste with fresh-ground black pepper and a little more salt if desired and serve.

Make it a Low-Carb Meal:

This tasty salad with chicken, avocado, radishes, and lime would be great alone for a light summer lunch or dinner, or add something like Spicy Mexican Slaw or Napa Cabbage Asian Slaw if you want a more substantial meal.

More Tasty Low-Carb Salads with Chicken:

Low-Carb Chicken Salad with Basil and Parmesan ~ Kalyn’s Kitchen Low-Carb Buffalo Chicken Salad ~ Step Away from the Carbs Low-Carb Greek Peperoncini Chicken Salad ~ Kalyn’s Kitchen Low-Carb Chinese Chicken Salad ~ I Breathe I’m Hungry Low-Carb Curried Chicken Salad with Asparagus and Pine Nuts ~ Kalyn’s Kitchen

Low-Carb Chicken Salad with Avocado, Radishes, and Lime

Yield: 6 servings

Total Time: 25 minutes

Prep Time: 25 minutes

Anyone who likes these ingredients is going to like this Low-Carb Chicken Salad with Avocado, Radishes, and Lime.

Ingredients:

Salad Ingredients:

2 cups cooked, diced chicken (or a little more)

1 bunch radishes, washed, trimmed, and cut so each piece has a red edge showing

1/2 cup sliced green onion, white and green parts

2 large avocados, peeled and diced into 1 inch pieces

1 T fresh squeezed lime juice (see notes)

Dressing Ingredients:

1 1/2 T olive oil

3 T mayo

2 T fresh-squeezed lime juice (see notes)

1 tsp. ground cumin

1/2 tsp. salt

1 – 2 tsp. Green Tabasco Sauce (see suggestion below)

Directions:

Cut up enough cooked chicken breast to make 2 generous cups of diced cooked chicken. (I started with cooked rotisserie chicken from Costco. If you prefer you can bring a couple of cups chicken stock or water to a low simmer, add two large chicken breasts, and let them cook on low heat until the chicken is cooked through, about 10-15 minutes.)

Whisk together olive oil, mayo, fresh squeezed or fresh-frozen lime juice, ground cumin, salt, and Green Tabasco Sauce to make the dressing. Start with 1 teaspoon of Green Tabasco Sauce and then taste to see if you’d like to use the second teaspoon.

Put the chicken into a bowl, add about half the dressing, stir to coat chicken with the dressing, and let the chicken marinate while you prep other ingredients.

Chop up radishes, cutting them so in halves or fourths lengthwise and then slicing so each piece has some skin on it.

Slice the green onions. (It may seem like a lot, but I recommend using the full amount.)

Stir radishes and green onions into the chicken and add the rest of the dressing, or as much as you prefer.

Dice avocado into into 1 inch pieces, put in a small bowl, and toss with 1 T lime juice.

Gently mix the avocado into the salad.

Season the salad to taste with fresh-ground black pepper and a little more salt if desired and serve.

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions: Low-Carb Chicken Salad with Avocado, Radishes, and Lime is a great dish for low-carb diet plans, and for any phase of the South Beach Diet.

Find More Recipes Like This One: Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information? If you want nutritional information for a recipe, I recommend entering the recipe into this nutrition analyzer, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

posted by Kalyn Denny on July 1, 2019

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Source: https://kalynskitchen.com/low-carb-chicken-salad-with-avocado-radishes-and-lime/

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tenortower6-blog · 6 years ago

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Healthy Breakfast Bowl with Cheese Egg and Potato

These hearty breakfast bowls are filled with roasted potatoes, cheesy eggs and pico de gallo. The ultimate gluten free, savory breakfast recipe!

I love a good savory breakfast recipe and am always coming up with easy ways to make them fresh to avoid getting stuck in a rut. These cheesy egg and potato breakfast bowls are topped with two of my favorite ingredients: pico de gallo and creamy avocado.

Naturally gluten free and high in protein, these breakfast bowls start with convenient Oven Ready Creamer potatoes from The Little Potato Company.

To save time throughout the week, I’ll roast these convenient oven-ready potatoes on the weekend then reheat them in the microwave during the week when I’m ready to assemble my breakfast bowl.

Available in three tasty flavors, I used the Garlic Herb Oven Ready Little Potatoes but Onion & Chive or Roasted Red Pepper & Onion would work great in these breakfast bowls as well. Pre-washed, bite-sized and quick to prepare, the Creamer potatoes come with a seasoning pack that have no artificial colors or flavors.

For healthy omega-3 fats to help keep you satisfied, I top each bowl with a few slices of creamy avocado. The fresh lime juice from the Pico De Gallo will perfectly complement the avocado.

The avocado pair perfectly with my homemade Pico de Gallo which takes just minutes to make. Alternatively, store-bought salsa would work too.

Not a fan of scrambled eggs? Hard boiled, poached or fried would work just as well. The bottom line: make it your own and have fun with breakfast!

Your fork is waiting.

These hearty breakfast bowls are filled with roasted potatoes, cheesy eggs and pico de gallo. The ultimate savory breakfast recipe!

<![CDATA[.wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * fill: #ffffff; ]]> Print Pin Rate

Course: Main Dish, Side Dish

Cuisine: American

Keyword: breakfast, breakfast bowl, healthy breakfast

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 4

Calories: 414kcal

Author: Liz DellaCroce

Ingredients

1 package Garlic Herb Oven Ready Little Potatoes from The Little Potato Company

2 tablespoons olive oil

8 large eggs

1/4 cup shredded cheese

4 servings Pico de Gallo or store-bought salsa

1 avocado thinly sliced

scallions optional garnish

salt and pepper to taste

Instructions

Tear back plastic film on Oven Ready package and remove seasoning pack. Add oil, half of seasoning pack, and stir. Roast, uncovered, for 30 minutes.

While potatoes are roasting, prepare Pico de Gallo in a medium bowl; set aside.

About 5 minutes before the potatoes are done roasting, begin the cheesy eggs. To start, whisk together the eggs in a medium bowl and add in a pinch of salt and pepper to taste, plus a tablespoon of water. Whisk well.

Pre-heat a medium skillet over medium heat and spray with cooking spray. Add eggs and cook gently over medium heat, stirring frequently with a rubber spatula, for about 2-3 minutes. When eggs look about done, sprinkle in cheese; remove from heat.

To assemble, divide roasted potatoes between four bowls then top each bowl with equal parts cheesy eggs, pico de Gallo and sliced avocado. Garnish with scallions if you wish.

Notes

Time Saving Tip: Roast the potatoes at the beginning of the week then reheat in the microwave for quick breakfast bowl assembly during the week.

Nutrition Facts

Healthy Breakfast Bowl with Cheese Egg and Potato

Amount Per Serving (1 bowl)

Calories 414 Calories from Fat 234

% Daily Value*

Total Fat 26g 40%

Saturated Fat 6g 30%

Trans Fat 0g

Polyunsaturated Fat 0g

Monounsaturated Fat 0g

Cholesterol 427mg 142%

Sodium 579mg 24%

Potassium 400mg 11%

Total Carbohydrates 26g 9%

Dietary Fiber 5g 20%

Sugars 3g

Protein 18g 36%

Vitamin A 16.5%

Vitamin C 7.5%

Calcium 10.5%

Iron 12.6%

* Percent Daily Values are based on a 2000 calorie diet.

Photography by Alejandro Photography // Recipe by The Lemon Bowl

Disclosure: I am honored to be a Brand Ambassador for The Little Potato Company. Thank you for supporting the brands that make The Lemon Bowl possible. All thoughts are my own.

Interested in more healthy breakfast inspiration? Check out my Pinterest board!