Garlicky Good Green Beans

Simple, healthy and delicious green beans sautéed with garlic, olive oil and seasoning!

A good side dish recipe can be difficult to create but well worth the effort. This recipe was birthed nearly 10 years ago when I wanted to make green beans in a quicker way than how I grew up eating them. And so, with a bit of garlic, olive oil, seasoning and green beans, this recipe idea became a reality. It is still a go-to recipe for me to prepare a simple and quick side dish. It is perfect for everyday whether it is just a weekday or a holiday.

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Here’s the recipe:

Garlicky Good Green Beans

  • 1.5 c green beans
  • 2-3 garlic cloves (crushed and minced)
  • 1-2 T olive oil (or butter)
  • salt & pepper (to taste)
  • 1 tsp dried oregano
  • 2-3 sprigs of fresh parsley (optional garnish)

Preparation:

Clean and trim the ends of the green beans.

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Mince the garlic until it forms a paste (rubbing the flat part of a knife back and forth on a cutting board with a bit of salt will achieve this paste consistency).

Place the green beans and garlic in a frying pan with a little bit of water. Simmer them for about 2-3 minutes and then drain the excess water.

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Drizzle over the olive oil, salt, pepper and oregano and sauté the green beans for just a couple of minutes before the garlic starts to brown too much.

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Serve immediately and garnish with fresh parsley.

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Bon Appetit!

Homemade Apple Sauce (Simple & Delicious)

Just apples, a hint of sugar and a few of my favorite spices and you’re on your way to making homemade apple sauce.

I love applesauce. It was one of those things as I kid that I used to love to have as a snack. It just tasted so good; and honestly, I still love it. For years I never knew that it was so simple to make. I just relied on the store-bought kind until I moved to countries that don’t sell apple sauce. Lol! That’s when I go to my kitchen laboratory and get to work creating.

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The recipe is so simple. I mean, really simple. If you can cook apples and then pop them in a food processor — well, you have apple sauce.

Here’s the recipe:

Homemade Apple Sauce

  • 3 apples (I used Golden Delicious because they are sweet and delicious!)
  • 1/2 lemon (juiced)
  • 2 T white sugar
  • 2 cinnamon sticks
  • 2 cardomom pods
  • 3 cloves
  • 1 c water

Preparation:

Peel, core and slice the apples.

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Place the apples in a large stock pot. Add the lemon juice, sugar, cinnamon sticks, cardamom pods, cloves and water.

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Simmer for about 20 minutes (stirring occasionally) or until the apples are tender.

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Remove the cinnamon sticks, cloves and cardamom pods.

Transfer the apples to a food processor and blend until smooth.

Serve and Enjoy warm or pop it in the fridge for later. (It is really good cold, especially on a hot summer day! Simply refreshing!) 

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Guten Appetit!

Fresh & Simple Guacamole

Oh guacamole, you taste so good. With fresh ripe avocados and a pico de gallo it’s the perfect balance to make this dish taste delicious like it should.

Although I am definitely a big fan of eating guacamole with some pita chips or tortilla chips, there are truly a plethora more ways to enjoy it. I love it with grilled fish or chicken. It also tastes great with baked potatoes or even french fries. Of course, with beans and rice, guacamole balances out the meal perfectly. This list can go on and on because guacamole tastes good with so many different things.

Here’s my recipe:

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Fresh & Simple Guacamole

  • 2 ripe avocados (peeled and diced)
  • 1/2 c pico de gallo (see the recipe here)
  • 2 T lime juice
  • salt & pepper (to taste)

Preparation:

Place the avocado in a bowl and mash to your desired consistency (I like my guacamole a bit chunky).

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Add the lime juice and pico de gallo and continue to mash.

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Season with salt & pepper and stir well.

Serve & Enjoy!

 

Roasted Eggplant Salad

A refreshing salad packed with tender pieces of roasted eggplant, tomatoes, cucumbers, peppers and onions.

Ever since I started roasting eggplant, it has brought such joy to my recipes. Roasting eggplant is super simple, it pretty much guarantees that the eggplant will be tender and perfectly cooked and it is so delicious.

This salad is great to make ahead of time because you can put all of the ingredients together and pop it in the refrigerator. As all of the ingredients meld together, the flavor gets better and better.

Here’s the recipe:

Roasted Eggplant Salad

  • 5 large eggplant (the long variety, sometimes referred to as “Japanese eggplant”)
  • 2 large tomatoes (diced)
  • 2 large cucumbers (halved & sliced)
  • 1 sweet red pepper (diced)
  • 1 sweet green pepper (diced)
  • 1 red onion (thinly sliced)
  • 1/4 c chopped parsely
  • 1.5 lemons (juiced — approx. 1/2 c juice)
  • 4 T olive oil
  • 1 tsp dried cumin powder
  • salt & pepper (to taste)

Preparation:

Pre heat the oven for 375 F.

Line a baking sheet with parchment paper and place the eggplant on the paper. Coat the eggplant with 1/2 a tablespoon of olive oil. Place in the oven and bake for about 40 minutes or until tender.

Allow the eggplant to cool and then peel off the skin and chop the roasted eggplant into bite size pieces (discard any excess liquid from the eggplant).

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Chop the tomatoes, cucumbers, peppers, parsley and onions.

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In a large bowl, combine the chopped vegetables with the roasted eggplant.

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Drizzle over the olive oil, lemon juice, salt and pepper.

Toss thoroughly, then serve and enjoy!

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Red Lentil Meatless Meatballs (Malhitali Köfte)

A tender, delicious, savory, meat-less version of a meatball backed with bulgur, lentils and veggies.

     Yet again, this is another great köfte (Turkish for “meatball”) recipe. Instead of meat, it’s packed full of bulgur, red lentils, vegetables and spices. They are a flavorful addition to your menu for vegetarians and meat-eaters alike.

Here’s the recipe:

(Lentil Meatless Meatballs) Malhitali Köfte

  • 14 oz red lentils
  • 12 oz fine bulgur
  • 2 onions (diced)
  • 5 scallions (diced)
  • 5 garlic cloves (minced)
  • 2 bunches of parsley (finely chopped)
  • 2 TBSP butter
  • 1 1/4 c olive oil
  • 3/4 c tomato paste
  • 1 TBSP red pepper flakes
  • 1 tsp cumin
  • salt & pepper (to taste)

Preparation:

Place the lentils in a large stock pot with water and salt. Simmer the lentils for 10-15 minutes or until they are tender. 

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Stir in the bulgur, tomato paste, red pepper flakes, cumin, salt and pepper and continue to cook until the bulgur is done (adding a little more water if needed, but the mixture will be very thick).

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In a small frying pan add the butter and olive oil. Once they are hot, add the onions and fry until they are tender. Allow to cool for 5-10 minutes. 

Transfer the lentils and bulgur mixture to a large shallow bowl. Then add the onions and stir well.

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Transfer to a clean work space and knead the mixture until it’s well combined.

Then add the scallions and parsley and continue kneading for 2-3 minutes.

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Then take gold ball size pieces in your hand and roll into an oval shape. Then using your fingers, shape it to resemble a piece of dough with an imprint of your fingers on one side. NOTE: This is a special technique that takes some practice. Alternatively, you can just roll it into the oval shape.

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Serve and enjoy!

Afiyet Olsun!

Gavurdağı Salad (A Traditional Turkish Salad)

A fresh & delicious Turkish salad with the perfect balance of savory and sweet with an olive oil and pomegranate molasses dressing.

      This salad was love at first bite. One of the beautiful things about Turkish food is the vibrant and fresh ingredients that are used in every facet of traditional cooking.

This salad is so fresh, flavorful and delicious. Frequently it is served as an appetizer or to compliment a main dish but I eat it as a main dish because I love it so much.

I hope you enjoy this recipe and discover for yourself why it is a favorite of mine.

Here’s the recipe:

Gavurdağı Salad

  • 1 large tomato (diced)
  • 1 large cucumber (diced)
  • 1 sweet red pepper (diced)
  • 1 bunch of parsley (finely chopped)
  • 10 walnuts (finely chopped)
  • 2 T olive oil
  • 2 T pomegranate molasses*
  • salt & pepper (to taste)

Preparation:

Combine all of the vegetables together in a bowl.

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Drizzle over the olive oil and pomegranate molasses.

Season with salt and pepper and add half of the chopped walnuts.

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Toss the salad thoroughly.

Garnish with the remaining chopped walnuts.

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Serve & Enjoy!

*Searching for Pomegranate Molasses??? If you can’t find it at your local market, then you can either make your own (just combine pomegranate juice and sugar in a 2 to 1 ratio) or substitute a fruity vinaigrette. But pomegranate molasses is so, so good! One taste and your salads will never be the same without it. Trust me 😉

DIY Pasta Making: Orecchiette

Italian for “little ears” this unique pasta shape is perfect for scooping up delicious sauce. 
     Orecchiette is one of a kind. Sure, there are similar pastas but there is not one quite like this one. When my local grocery stores stopped selling it, I resorted to making my own from scratch.
The most beautiful thing is how minimalistic this recipe is. With very few ingredients and utensils, you can create a beautiful pasta.
Here’s the recipe:
Homemade Orecchiette (from scratch!)
  • 2 c flour (plus more for kneading and preparing the pasta)
  • 1 tsp salt
  • 1-1.5 c water (added little by little)
Preparation:
To make the orecchiette pasta dough: Combine the flour and salt in a small bowl.
Pour it onto your workspace and create a little mound.
Using a small cup or your hands, create a little well.
Slowly pour half a cup of water into the well.
Gently incorporate the water and the flour.
Using one hand to mix and the other hand to pour the water, add enough water until the dough is moist but not sticky.
Continue kneading for 10 minutes and roll the dough in a ball.
Flatten the ball to make a disc shape and wrap the dough in plastic wrap.
Allow the dough to rest for 30 minutes.
Then start making the orecchiette.
HOW TO Shape the Orecchiette:
Take a golf ball size piece of dough and roll it into a long piece (like a snake) about 1/4 to 1/2 inch thick.
Cut 1/4 inch pieces from the roll and then roll them into small balls.
Using the dull side of a butter knife, press it into the ball of dough and roll it towards you until you reach the end of the piece.
The dough should be stuck to your knife now.
Pick up your knife and gently roll the dough away from the knife and both sides to form a “little ear.”
Place the “little ear” on a floured piece of parchment paper and continue making the rest of the orecchiette.

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Sift the excess flour from the pasta.

Boil your pasta and eat immediately or place on a baking sheet and freeze for 2 hours. Then transfer the orecchiette to a ziplock bag and freeze.

Guten Appetit!