Nani’s Guacamole

May 23, 2017 nmalekan@gmail.com Comments 1 comment

I think avocado is the most magnificent fruits in the world! It is rich, creamy, earthy, nutty, and savory. Avocados also have great health benefits. The list is long but to name a few they are high in potassium, good fats and they are one of the few high protein fruits. I love it’s creamy texture and use it as a substitute for butter or oils often. And of course, nowhere is the beautiful avocado highlighted more than in a classic guacamole! I don’t use garlic or tomato’s in my recipe, but feel free to add them if it makes you happy…

P.S. This recipe also works really well for avocado toast. It’s excellent on toasted sourdough bread with a couple of slices of tomato and a pinch of sea salt. Yum!

Ingredients:
4 avocados
1 cup cilantro, chopped
1/2 of one jalapeno, chopped (remove veins/seeds for less heat)
1/2 medium red onion, chopped
3 tablespoons lime juice (adjust to taste)
Salt + Pepper

Directions:
Cut avocado into cubes, slightly mash it in a bowl. I like to leave it a bit chunky.
Add chopped cilantro, jalapeno, onion, lime juice, salt + pepper and mix.
Adjust salt and pepper levels to taste.

Salsa Fresca

May 23, 2017 nmalekan@gmail.com Comments 0 Comment

Forget store-bought salsa, you can make a much better homemade version with a few simple ingredients.

This uncomplicated recipe is made with chopped tomatoes, onions, chili peppers, cilantro, and lime. A bright and tangy medley which can be enjoyed as a dip with chips, or great on top of tacos, nachos, burritos, grilled chicken or roasted meats.

Note — juicy tomatoes will result in a more watery salsa than plump Roma tomatoes. Adjust tomato type to your preference. You can also modify heat-levels by the amount of chilies used and omit cilantro if not a fan.

Ingredients:
4-5 medium tomatoes, chopped
1 small white onion, chopped
3 tablespoons lime juice, adjust to taste
A handful of fresh cilantro, chopped
1 small jalapeno or serrano chili, seeds removed and finely chopped
Salt to taste

Directions:
Place chopped onions in a bowl and cover with lime juice and season with a pinch of salt. Let it sit allowing the onions to marinate and soften, set aside.
Chop the tomato, jalapeno and cilantro, then mix with the onion and lime juice. Season with salt and additional lime if desired.
Let the salsa stand at room temperature for approximately 30 minutes for flavors to meld and vegetables to soften.

Azi’s Red Cabbage Slaw with Honey-Lime-Cumin Vinaigrette

May 23, 2017 nmalekan@gmail.com Comments 0 Comment

This was the first time I made this and it ended up being great. I love using red cabbage for it’s beautiful color, slightly bitter and peppery flavor and many health benefit- Vitamin C, A, K and dietary fiber to name a few. It adds a nice crunch to the otherwise soft textured fish taco and marinated in a honey-lime-cumin vinaigrette it became a great addition to our fiesta!

In case you’re wondering, it’s called “Azi’s Slaw” because my beautiful sister Azadeh was a big help in the recipe testing of this dish. She has always been a dream sous chef, putting up with my colorful antics in the kitchen… Thanks, Sis!

Ingredients:
1 whole red cabbage, cut into quarters and sliced into ribbons
For the vinaigrette-
1/2 cup olive oil
1 tablespoon honey (adjust to taste and add more honey if you prefer the dressing sweeter)
1/3 cup lime juice
2 garlic cloves, mashed with the side of a knife
2 teaspoons cumin (plus a pinch just because I LOVE cumin!)
1 teaspoon paprika (smoked paprika is even better if you have it)
1 teaspoon salt
1 teaspoon black pepper

Directions:
Combine lime juice, garlic, cumin, paprika in a mixing bowl.
Slowly add olive oil as you whisk dressing together.
Adding oil slowly while whisking helps emulsify the dressing so it won’t separate (science, baby!).
Add salt + pepper to taste as you go along, adjust as needed.
Add dressing to cabbage and mix well.
Let sit for 20-30 minutes. It gets better after it sits for a while.
*It was even better the next day when we had the leftovers with chicken.

Mama’s Mexican Fiesta

May 22, 2017 nmalekan@gmail.com Comments 13 comments

My beautiful Mother Edna is one of my greatest inspirations- in life and in the kitchen. In life she is and always has been an incandescent source of light + love and my rock. In the kitchen, she is a creative genius. Cooking with my Mother has always been a pure source of joy for me and I have learned much from her over the years. She makes amazing dishes and somehow manages to always keep it healthy yet interesting. She is the master of creating Persian dishes, but balances that with new and modern recipes. There is never a dull moment in Edna’s Kitchen and thanks to her, many lovely meals have been enjoyed in our family Home.

Much like in Italian culture, in a Persian family you show people how much you love them with food. Combine that with the generous magnanimity of the graciousness of Persian hospitality and every gathering becomes magical. I grew up in a home in which my parents embraced that sentiment along with a deep passion to make the people we love happy by bringing them together and hosting beautiful meals. The pots and pans in that kitchen are exhausted! I can’t tell you how much work and effort they’ve been a part of over the years. I love these pots… so many meals, so many trips to the market, so many onions peeled, so many glasses of wine filled… so many memories, so much hard work and ultimately, so much love.

One of many cabinets filled with heavy duty pots and pans. More than kitchen utensils, they have been the vessels through which Mom’s beautiful cooking has messenger-ed her love for gatherings, people, family and friendship.

Given her exceptional skills in the department, our Mom (whom we adoringly call Duda) is usually cooking for us. On rare special occasions, I get to cook for her. This past Mother’s day was one of those special days. And in true Duda character of originality and unpredictability- she asked for Fish Tacos! When Mama asks for a Mexican Fiesta, she gets the best Fiesta! In this post I share with you the fun menu we enjoyed. It’s not an easy task, but Duda was pleased. Not only with the fish tacos, but also with sharing another delightful meal with her family, in her kitchen of pots, memories and laughter.

Tequila-Lime Baked Fish Tacos

Fish tacos, how we love them so… truly one of my favorite things to eat. I enjoy indulging in crispy fried versions once in a while, but in general prefer a healthier baked or grilled version. With the immense flavor of this tequila-lime recipe nothing will be lost, promise! There is just something so gratifying about a good fish taco. All you need is a white flaky fish, a zesty salsa with a kick, guacamole, a crunchy slaw and of course a nice amount of citrus and spice and everything nice!

My family loved this recipe and I hope you enjoy it too. With summer just beginning, this is the perfect dish to make for warm afternoons in the backyard served with a refreshing margarita!

¡Buen apetito!

Ingredients:
1 lb. wild-caught Cod fish
1 cup tequila
1/2 lime juice
3/4 cup olive oil
1 cup cilantro, chopped
1/2 of one jalapeno, chopped (remove veins/seeds for less heat)
salt + pepper
8 small corn or flour tortillas

Directions:
Cut fish into smallish pieces (approx 3-4 inches long).
Make the marinade by combining tequila, lime juice, olive oil, cilantro and jalapeno, S+P in a bowel.
This smells amazing! The alcohol burns off during cooking but the tequila flavor is awesome!
Place fish in the marinade and cover. Let sit for 30 minutes to 1 hour.
In the mean time, you can make the fun accompaniments for the tacos.
Once marinaded, place in preheated oven of 325 degrees F.
Bake for approximately 20 minutes.

Vibrant and Colorful Mango Salsa

This colorful salsa is fun to make, fun to eat and a feast on the eyes! The gorgeous colors make the table festive and the sweet and sour flavors are explosive! Great on fish tacos or as a dip.

Ingredients:
4 large and ripe mango, chopped
1/2 of one jalapeno, chopped (remove veins/seeds for less heat)
1 red bell pepper, chopped
1 red onion, finely chopped
2/3 cup cilantro, chopped
3 tablespoons lime (adjust to taste)
3 tablespoons olive oil
Tortilla chips to scoop up all this flavor (I used these Tostitos Multigrain Scoops), they handle the chunky salsa well.
Salt + Pepper

Directions:
Combine cubed/chopped mango, red pepper, red onion and jalapeno.
Add cilantro, olive oil, lime juice, salt + pepper. Adjust to taste based on preference.
Fold gently to combine ingredients together.
Enjoy this savory, sweet and sour delight!

Nani’s Guacamole

P.S. This recipe also works really well for avocado toast. It’s excellent on toasted sourdough bread with a couple of slices of tomato and a pinch of sea salt. Yum!

Pico De Gallo

Salsa Fresco

Forget store-bought salsa and with a few simple steps make your own tasty Salsa Fresca!
In Spanish, pico de gallo literally means the “beek of the rooster.” An internet search led me to several colorful explanations for the etymology of the term, but mostly urban legends and no definitive answer. According to Wikipedia “in Mexico it is sometimes called salsa mexicana (Mexican sauce). Because the colors of the red tomato, white onion, green chili are reminiscent of the colors of the Mexican flag, it is also sometimes called salsa bandera (flag sauce).” So there you go.

Now, let’s make some yummy flag sauce! This is a party favorite to be enjoyed as a dip with chips, and it ends up being great on tacos, nachos, burritos, grilled chicken… and so on.

Ingredients:
4-5 medium tomatoes, chopped
1 medium white onion, chopped
1/2 cup fresh parsley, chopped
1/2 cup fresh cilantro, chopped
3 tablespoons lime juice (adjust to taste)
3 tablespoons olive oil
Salt + Pepper to taste

Directions:
Chop tomato, onion, jalapeno, parsley and cilantro.
Combine ingredients in a bowl and add lime juice, olive, S+P.
Taste the salsa while you are mixing. Adjust lime or salt based on your personal preference.
I like to start light and add if needed.
Enjoy with tortilla chips while you’re making the meal, but leave some for the fish tacos!

Azi’s Red Cabbage Slaw
Honey-Lime-Cumin Vinaigrette

Ingredients:
1 whole red cabbage, cut into quarters and sliced into ribbons
For the vinaigrette-
1/2 cup olive oil
1/3 cup lime juice
2 garlic cloves, mashed with the side of a knife
2 teaspoons cumin (plus a pinch just because I LOVE cumin!)
1 teaspoon paprika (smoked paprika is even better if you have it)
1 teaspoon salt
1 teaspoon black pepper

Fresh Lime Margaritas

Who doesn’t love a citrusy fresh margarita! A natural addition to our Mexican themed celebration but also a fun drink to make all summer long for those hot weekend afternoons to enjoy with chips and dip and friends.

Skip the high sugar content margarita mixes and make this fresh version at home. You can either use agave nectar, honey or make a simple syrup in minutes. I usually use agave nectar, but since this was a celebration we indulged a bit by using sugar. No biggie, everything in moderation! Just combine 1/2 cup sugar in 1 cup water in a saucepan and cook on medium heat until sugar dissolves. It only takes a few minutes.

¡Salud!

Ingredients:
1 1/2 cups tequila (I absolutely love Maestro Dobel Silver, it is exceptionally smooth!)
2 cups lime juice
*Note- this recipe can be made with any other citrus juice such as orange, grapefruit, tangerine, lemon, blood orange (which is super pretty!)
2/3 cup simple syrup (after it’s cooled).
Tons of ice.

Directions:
Place all ingredients in a pitcher with lots of ice and mix.
Adjust to taste, if you like it a bit sweeter, add more simple syrup.
If you prefer to use agave nectar or honey, use a cocktail shaker to mix for better results.
Run a wedge of lime across the top of cocktail glasses. Then dip in a plate of salt to salt the rims of your glass (optional).
Pour into cocktail glasses and top with a splash of sparkling soda (optional).
This recipe makes approximately 4 servings, double up if you’re entertaining.
*Note- You can reduce the amount of tequila if you prefer less alcohol. Just have fun with it!

Master sous chef Azi and I toasting to a successful meal!

Roasted Veggie Quinoa Medley

May 18, 2017 nmalekan@gmail.com Comments 0 Comment

I love quinoa and use it often in my recipes. I like the health benefits of this gluten-free, high fiber content, magnesium and iron rich seed which also happens to be one of the most protein rich foods we can eat. The Incas discovered the seed around 4 thousand years ago, which they believed increased the stamina of their warriors. In the last decade, Quinoa has grown in popularity and is considered a “super food!” Quinoa is not a grain. It’s actually a seed that is related to the spinach and beet families. And although I don’t believe it’s a cardinal sin to eat carbs (as seen in my reviews of these restaurants), I do enjoy the rice like feel of quinoa without the heavy feeling of carbohydrate-rich foods.

Quinoa is a great item to have in the pantry- it can be used as a side on its own or, mixed with veggies and proteins. Here is a personal favorite of mine, mixed with a kind of deconstructed ratatouille... enjoy!

Ingredients:
2 cups quinoa
2 white or yellow onions, chopped
3 cloves garlic, chopped
1 green zucchini, chopped
1 yellow squash, chopped
1 large or 2 small eggplants, chopped
1 red bell pepper, chopped
2 large tomatoes, chopped
1/4 cup pumpkin seeds or walnuts
Juice of 1/2-1 lemon
1 1/2 tablespoons dried oregano
1-2 teaspoons red chili flakes
Olive oil
Salt + Pepper

Directions:
Preheat oven to 375 degrees F.
Chop veggies in cube like pieces.
Place in baking sheet and drizzle with olive oil.
Sprinkle veggies with oregano, red chili flakes, salt + pepper.
Bake for 25-30 minutes until golden.

While the veggies roast, cook the 2 cups of quinoa in 4 cups of water.
It will cook in approximately 20 minutes.
Stir occasionally and fluff with a fork when done and all the water has evaporated.
In a separate bowl, combine quinoa with veggies.
Add your favorite nut. I especially like sunflower seeds or walnuts in this recipe.
Give the mixture a squeeze of lemon and more salt + pepper to taste.

Voila you’r done! This dish is great on it’s own as a vegetarian option or can be served as side.

Note- I sometimes keep a bit of the roasted veggies aside and make a pita pocket with it the next day. Just add hummus and pickles and you have a totally different dish that’s supper yummy for an instant lunch the next day!

Persian Stuffed Peppers (Dolmeh)

March 28, 2017 nmalekan@gmail.com Comments 0 Comment

The term “Dolmeh” can be traced back thousands of years in the form of various stuffed vegetables and was popular all over ranging from the Middle East, to Central Asia, and surrounding areas. The vegetables stuffed could include tomato, pepper, onion, zucchini, and eggplant. Stuffed grape and cabbage leaves were also part of this tradition and can be traced back even further in culinary history. One explanation for etymology of the word dolmeh is from the Turkish verbal noun dolmak, which means “to be stuffed.” Makes sense.

In the Persian Empire, references of dolmeh are traced back to the 17th century and the courts of the Shah (king). According to Wikipedia, Alī-Akbar Khan Āšpaz-bāšī, chef to the court of Nāṣer-al-Dīn Shah, recorded dolmeh as a special category of Persian cuisine and gave recipes for stuffing grape leaves, cabbage leaves, cucumbers, eggplants, apples, and quinces.

My beloved late Grandmother made dolmeh combining green stuffed peppers and stuffed cabbage leaves in a large pot. She used tomato sauce and the end result was delicious! This is a picture of the dolmeh she made for us when my mom and I visited her in 2009. Those beautiful hands made many lovely dishes for us on that trip. And they all had the common ingredient of love incorporated. Many of my cooking inspirations are connected to that trip. Since my family immigrated from Iran when I was a child, this was the only time I cooked with her as an adult and I cherished every moment.

It seems the popularity and timelessness of this dish, is due to it’s simplicity. Stuff any vegetable with other vegetables, herbs and/or meat and you have a rich dish that satiates any palette.

I made my version of dolmeh for Nowruz (the Persian New Year) and they were a hit! The only dish with no leftovers and that says a lot for any meal in an Iranian home where abundance is the key ingredient to any feast.

It is a relatively easy recipe and quite healthy. You can make it meat-less by eliminating the ground turkey or chicken for a vegetarian option, nothing will be lost. The fresh herbs add such great flavor and aroma! Serve it up as a main or side dish and enjoy!

Ingredients:
10 bell peppers (multi color for visual effect)
1 lb. ground turkey or chicken (you can use beef too, I use chicken or turkey for a leaner option)
2 medium onions, chopped
1 1/4 cups basmati rice, rinsed
1/2 cup yellow split peas, rinsed
1 bunch parsley, chopped
2 small leeks, chopped
1 bunch of dill, chopped
3 1/2 tablespoons dried tarragon
2 tablespoons dried mint
2 teaspoons turmeric
2 lemons
2 tablespoons tomato paste
Olive oil
Water
Salt and pepper

Directions:
Gently cut the tops of the peppers and set “lids” aside.
Clean inside of peppers, remove seeds and white flesh
In a frying pan heat oil and saute onions until translucent.
Add ground turkey, turmeric and salt + p while browning the meat. Set aside. (I added a handful of the leeks and parsley while sauteing the meat this is optional but it’s a nice way to build layers of flavor).
Cook rice and split peas in 3 cups of water and 2 tablespoons of olive oil for about 15-20 minutes. Drain water.
Chop all the herbs. The kitchen will smell amazing at this point!
Combine the turkey, rice, lentils, dried herbs, chopped fresh herbs, the juice of 1 lemon and salt and pepper in a large mixing bowl and mix all ingredients.
In a separate bowl, combine tomato paste, 1/2 cup of water, the juice of the other lemon, 2 table spoons of olive oil, salt + pepper.
Spoon the rice-herb mixture into the peppers. Don’t fill to the top, leaving a bit of room at the top of the pepper.
Arrange the peppers into a deep baking dish.
Pour approximately 1/2 of the tomato mixture into the peppers. Pour the rest into the pan creating a small shallow pool for the peppers. Cover with pepper “lids.”
Bake for 50-60 minutes in the over at 350-375 degrees until pepper are cooked and tops are slightly browned. While baking, check to see if you need to add water in the pan if it has all evaporated. Don’t add too much water to avoid peppers getting soggy.
Serve and enjoy! As part of a feast like we did for Nowruz or on its own for a healthy week night family dinner.

Green Garden Herb Basmati Rice with Dill, Cilantro, Rosemary & Chive and an unexpected trip home

March 6, 2017 nmalekan@gmail.com Comments 1 comment

Thanks everyone for the feedback on this recipe! Many of you asked for instructions on how to make our fragrant basmati rice without a rice cooker. We gave it a go and the results were equally wonderful with delicious tahdig (crunchy bottom) to boot!

The recipe utilizes the same ingredients as the rice cooker version. Here, I used a nonstick standard pot. Instructions are below. Feel free to share your results and happy cooking!

Ingredients:

2 cups uncooked basmati rice
1/4 cup olive oil
1 large white onion, chopped
1 bunch fresh dill, roughly chopped
1 bunch fresh cilantro, roughly chopped
2 cups fresh chives, roughly chopped
Handful fresh mint, roughly chopped
Handful fresh basil, roughly chopped
1-2 tablespoons rosemary, finely chopped (optional)
1 tablespoon ground turmeric
2-3 tablespoons kosher salt
1-2 tablespoons coriander seeds (optional)

Directions:

Soak rice in cold water for 20-30 minutes.

Rinse rice with water, gently agitating with fingertips. Do this multiple times (3-4) until water runs clear.

Fill a large pot with water (approximately 15 cups and bring to boil. Add turmeric and salt to boiling water. Don’t worry about adding too much salt, it will be drained later.

Parboil rice for approximately 3-5 minutes until aldente (not fully cooked) and drain in a colander removing all liquid from pot. Liquid will be golden yellow from the turmeric so wear an apron!

Add oil to bottom of the same pot you boiled the rice in. Add coriander seeds if using.

Spread a handful of plain partially cooked white rice in the oil.

Add and layer herbs followed by a layer of rice repeatedly, creating several layers of rice and herbs and forming a tall heap or a cone shape.

Using the back of a wooden spoon, create 3 holes in the rice. This allows the rice to fry on the bottom creating the tahdig, while steaming the rest of the pot for light and fluffy steamed rice.

Cover the lid with a layer of paper towels to capture condensation and steam over medium low heat for approximately one hour, or until the steam rises and the tahdig is golden.

Once ready, serve the fragrant and beautiful rice pilaf with whatever protein you like.

I served it on the side of this delicious Food52 recipe from last week for chicken and Cabbage in a sheet pan– it was fantastic!

The kitchen will smell divine and your pallet will be pleased.

Enjoy!

Mint & Cannellini Bean Tuna Salad

January 12, 2017 nmalekan@gmail.com Comments 2 comments

We all have busy schedules and not having the time to prepare satisfying meals on the fly can be challenging. That’s why I’m a fan of utilizing beans, veggies and herbs along with basic pantry products to make a nutritious, colorful and tasty meal!

This filling and fancy tuna salad will do exactly that. And surprisingly, hummus is a great alternative to mayo!

Ingredients:

A 5 ounce can of good tuna in olive oil (I like Genova Yellowfin Tuna)
A 15.5 ounce can of cannellini beans
1 medium red onion, chopped
1/2 a jalapeno, chopped (remove seeds/vein for less heat)
1 medium tomato, chopped
1 lemon
2 tablespoons hummus
1 teaspoon Dijon mustard
1 tablespoon dried mint
Salt + pepper

Directions:
Combine beans, jalapeno, tomato, red onion and lemon zest.
Add Tuna, squeeze lemon juice, add hummus, Dijon mustard and mix gently.
Sprinkle with dried mint, a couple of pinches of salt + pepper, fold in all ingredients.
Serve with toasted pita and enjoy!

Fiesta Black Beans

January 11, 2017 nmalekan@gmail.com Comments 0 Comment

A delightful vegetarian meal that is packed with flavor due to a generous use of spices, lots of garlic and tangy lime juice. Fresh green jalapeno can lend a welcoming heat which can be adjusted to taste.

The warming medley of cumin, turmeric, smoked paprika and oregano is the flavor foundation of this dish, taking cues from my favorite Mexican recipes. Savoury and earthy flavors balanced with the fresh lightness of cilantro and bright citrus. You can play with the spice mix but here cumin and turmeric are a must.

This recipe is versatile. Wonderful on its own, as a vegetarian side dish, coupled with melted monterey jack and cheddar cheese and baked in a flour tortilla for a quesadilla, or as a sassy dip with tortilla chips. Regardless of how you enjoy it, the black beans shine here in the company of bold flavors and smoky spices.

~Tip:
For a spicier rendition, add a pinch of cayenne or douse of your favorite hot sauce at the end of cooking.

Ingredients:
3 tablespoons olive oil
1 large while or yellow onion, chopped
5-6 garlic cloves, finely minced
1 small jalapeno, chopped
1 teaspoon cumin
1 teaspoon turmeric
1 ½ teaspoons smoked paprika
1 teaspoon dried oregano
2 (14-ounce) cans black beans, drained and rinsed
2 medium tomatoes, chopped
1/2 cup water
A handful fresh cilantro, roughly chopped
Juice of 1-2 limes, adjust to taste
Salt + Pepper to taste

Instructions:
Heat the olive oil over medium-high in a skillet.
Saute onions until translucent, about 3 minutes.
Add garlic and jalapeno to the onions and saute for 1 more minute until garlic is fragrant, taking care to avoid garlic from burning.
Add cumin, turmeric, smoked paprika, oregano and mix thoroughly until spices are fragrant, approximate 1 minute.
Add the black beans, tomato and water to the pan, stir and bring to a slow simmer allowing the liquid to reduce slightly. Approximately 3-4 minutes.
Lower the heat, mix in cilantro and season with as much lime juice as desired.
Douse with hot sauce, if using and enjoy!

Rosemary & Sea-Salt Baked Potato Chips

December 12, 2016 nmalekan@gmail.com Comments 1 comment

These baked potato “chips” are great as a snack on their own dipped in ketchup, or work well as a side dish to any weeknight dinner. They’re super easy to make too!

Ingredients:
10-12 small russet potatoes
1 tablespoon coarse sea salt (adjust to taste)
3/4 tablespoon black pepper
1/4-1/2 teaspoon red chili flakes (adjust to taste)
1-2 tablespoons rosemary
2-3 tablespoons olive oil

Directions:
Preheat over to 350 degrees.
Wash + dry potatoes and cut into thin rounds.
In a bowl combine potato slices, rosemary, salt, pepper and red chili flakes.
Toss to coat.
Place potato slices flat on a baking sheet.
Limit overlapping too many pieces, otherwise you sacrifice crispiness.
Bake for 30-40 minutes or until golden brown.
Sprinkle a bit more sea salt while potatoes are still hot.
Delight in the healthiest “potato chip” you’ll ever have!