by zan@zeliciousrecipes.com | Appetizers, Dips, Vegetables
I have always loved hummus, but sometimes the chick peas or garbanzo beans can get a bit filling. So I looked around to see what else would pair well with tahini and found a great zucchini recipe. I have made some alterations to the one I found, as I thought it needed more tahini, added parsley and less cumin. So here are the ingredients:
- 3 medium zucchinis
- ⅓ cup chopped parsley leaves
- 1- 16 oz. jar of tahini (I prefer organic)
- ½ cup of lemon juice
- ¼ cup EVOO (extra virgin olive oil)
- 2 cloves of garlic
- 2 ½ tsp of salt
- 1/2 tsp of cumin
- ¼ tsp of cayenne pepper or add to taste
In a food processor with an “S-blade”, blend the zucchini, parsley, tahini, lemon juice, olive oil, garlic, salt, and cumin until smooth and creamy. Add in the cayenne slowly and taste to make sure it meats your preferred level of heat. Store in a container in the refrigerator for up to 1 week. This can be served with crackers or carrots sticks. Also great as a spread on a grilled chicken sandwich.
by zan@zeliciousrecipes.com | Pastas
Here is an easy anchovy and Broccoli pasta, with a bit of Manchego and red pepper flakes. This recipe serves 2 so be sure to adjust quantities as needed.
Ingredients:
- 2 cups of small broccoli florets
- 7 cloves of Garlic finely chopped
- ¼ cup olive oil (EVOO)
- ½ tsp of pepperoncini (red pepper flakes) * add more if you can handle the heat
- 3 tbs anchovies cut into pieces
- ½ cup finely grated Manchego cheese
- Fettuccini for 2
In a large pot, boil water, and add salt. Place the broccoli florets and cook until tender but not over cooked. (At altitude about 5 minutes – less time needed at sea level). Remove broccoli and set aside. Add in the pasta. Cook pasta until al dente. While pasta is cooking, in a small sauce pan, on medium-low heat, add in the garlic, anchovies, and red pepper flakes. Cook at low heat, making sure the garlic does not brown. When pasta is finished, strain and set aside. In the large pot, add the oil garlic mixture and broccoli and cook until broccoli is coated. Add the pasta to the pot and stir, for a few seconds, making sure all of the noodles are covered with the oil and broccoli mixture. Place pasta into bowls and sprinkle the Manchego cheese. Mix in the cheese so it evenly covers the Fettuccini, and voila… a simple anchovy pasta dish.
by zan@zeliciousrecipes.com | Salads, Sauces
Here is a simple recipe I found for homemade Caesar dressing. It’s really easy to make and this batch can last in the fridge for a few days. It’s not too fishy or garlicky.
Ingredients:
- 4 Cloves of minced Garlic
- 1 tsp of Anchovy Paste
- 2 tbsp of fresh lemon juice
- 1 tsp of dijon mustard
- 1 tsp of Worcestershire sauce
- 1 cup of mayonnaise (favorite is Hellmann’s Real)
- ½ cup freshly grated Parmesan cheese (Parmigiano-Reggiano)
- ¼ tsp salt
- ¼ tsp freshly ground black pepper
Directions:
In a medium bowl, whisk together garlic, anchovy paste, lemon juice, mustard and Worcestershire sauce. Add in the mayonnaise, cheese, salt and pepper and whisk until well combined. I normally add the croutons to the lettuce before adding the dressing, as it softens them up a bit. When adding dressing to your romaine lettuce, start with a small quantity. A little goes a long way, and you want to make sure your salad does not get too soggy or over dressed. You can then add thin slices of parmesan, and your sliced chicken to each plate. (I’ll be sure to include my favorite breaded chicken milanese recipe for you to try next).
by zan@zeliciousrecipes.com | Meats, Sauces
Ingredients:
- 1 cup of soy sauce
- ½ cup olive oil
- 6 cloves of crushed garlic
- 2 tsp grated fresh ginger
- 1 tbsp brown sugar
- 2-3 pork tenderloins
Directions:
In a mixing bowl whisk brown sugar with soy sauce until brown sugar dissolves. Slowly add in the olive oil, whisking to prevent emulsifying. Add in the garlic and ginger. Place all ingredients into a large ziplock bag and add the tenderloins to the bag. Make sure all parts of the tenderloins are covered with the marinade. Marinate in the fridge for up to 2-3 days (but not longer than 3, as the pork will get too salty). Remove Pork from the bag and place the reserve the sauce in a sauce pan. Grill the pork on high heat (on BBQ Grill) or broil the pork, to get a nice crust on the outside. You can also sear the pork in an iron skillet to get a nice crusty outside, then bake at 350 degrees until internal temperature reaches 140. I like my pork medium rare, so I normally pull it out at 135 (internal temp), and let rest 5-10 minutes until it reaches 140. This is great served with Asian Slaw and Sesame Sushi Rice with Cucumbers and Avocado, or sautéed ginger carrots. Optional – Slice meat on to each place and sprinkle with apples (instructions below).
Sauce:
- remainder marinade from above
- 1 cup chicken stock/broth
- 1 tbsp flour
- 3 tbsp water
While the pork in cooking, cook the marinade on medium-high heat, so you cook down any of the raw pork juice. Add in the broth, and cook down till reduced by half. In a cup combine the flour and water, mixing so it turns into a paste, making sure there are no clumps. Slowly whisk in the flour to pan, making sure there are no clumps. Your sauce will be come thicker, if it becomes too thick, add some more chicken broth. Pour over sliced pork loin.
A little added accouterment: Sautéed apples with butter and brown sugar.
- 1 apple chopped into ½” cubes
- 2 tbsp butter
- 1 tbsp brown sugar
Place butter in iron skillet until it bubbles, add in the apple and toss in pan for 4 minutes, add in the brown sugar until melted and covering apples. Add the apples to the pork.
by zan@zeliciousrecipes.com | Appetizers, Dips, Vegetables
My favorite organic Hummus. Ingredients (all organic):
- 2 cans garbanzo beans
- 16 oz jar of tahini
- ½ cup lemon juice
- 1 cup of flat leaf parsley leaves
- 4 medium cloves of garlic
- ¼ tsp Paprika
- ⅔ cup EVOO
- 1 cup water
- 2 tsp of salt (add 1 at a time)
Place garbanzo beans, tahini, lemon, parsley and garlic into blender and paprika, puree until chopped. Slowly add olive oil while blending, make sure it is well incorporated. For a smooth consistency, slow add water until you reach desired consistency. Add 1 tsp of salt, and taste. If more salt is required add second teaspoon. Sprinkle with a dash of paprika for presentation. Serve with Pita bread, or julienned vegetables.
My favorite Food Processor by Breville
