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.

Nowruz! The Beginning of Spring & The Persian New Year

March 24, 2017 nmalekan@gmail.com Comments 1 comment

My favorite time of year has arrived! The first day of Spring marks the Persian New year, celebrated for over 3,000 years. It translates to “new day” and represents a fresh new beginning. Scientifically called the vernal equinox, it occurs the exact moment the sun crosses the celestial equator and spring begins in the Northern hemisphere. The duration of the day and night are equal, on so begins a new cycle of life.

As a child growing up in Iran and for the last 27 years in my Iranian-American diaspora community, Nowruz not only evokes fresh beginnings, but it also connects me to my family’s traditions and an ancient heritage left in the distant places where my ancestors once used to live out their hopes and aspirations.

The notion of hope and a fresh chapter in the story of life, is universal. Nowruz is celebrated by an estimated 190-250 million people around the world and has been kept alive through a series of beautiful and meaningful symbolic traditions. Growing up the scents of memories of Nowruz were distinct: smelling the hyacinth (sombol) wafting through the house, shopping at the market for greens and goldfish, spring cleaning, leaping over bonfires, buying new clothes, reading the poetry of the eternal Hafez of Shiraz and sharing festive meals with loved ones. These traditions are what make this holiday so special. We set a haftseen, a table filled with symbolic items to represent some of these traditions. We visit loved ones, exchange gifts and eat lots of beautiful foods and sweets. There is symbolism in the food as well. For example Persians traditionally eat “Sabzi Polo Mahi”- Basmati rice with fresh dill accompanied by fish. The fresh herbs represent rebirth and fish represents life. Some of the symbolism of the haftseen is mentined below. These are just to name a few. In the coming days I’ll be posting the various recipes of the delicious food we enjoy over this festive holiday.

For the moment here is the Basil and Roses menu and a sneak peek of the dishes we enjoy over this 13 day holiday.

Wishing you all a beautiful New Day and all the best new beginnings your hearts desire! Nowruz Mobarak!
نوروزتان پیروز ، هر روزتان نوروز !

Sabzeh/Sprouts- grass grown from wheat or lentils, representing rebirth

Seeb/Apple– representing health and beauty

Samanu– A sweet creamy pudding, representing humility

Senjed– sweet and dry fruit of the lotus tree, representing love

Serkeh/Vinager- representing age and patience

Seer/Garlic– representing medicine and good health

Somaq/Sumac– A spice representing sunrise and light overcoming darkness

Musical Inspiration

Leila Forouhar- Nowrooz

Tuscan Inspired Lemon-Rosemary Chicken with Cannellini Beans & Roasted Squash-Arugula Salad

February 22, 2017 nmalekan@gmail.com Comments 1 comment

There is a universal feeling of satisfaction with roasted chicken. The warm aromas that fill the kitchen while it cooks just feel like home. There are endless flavor combinations of vegetables, herbs and spices for roasting chicken – but somehow this Tusccan-inspired lemon and rosemary variation end up on rotation in my kitchen more often than others.

A magical combination married with garlic and olive oil. You can develop deep flavors in this simple recipe. The cannellini beans are creamy and filling, and beautifully absorb the rosemary, garlic + lemon aromas. The kitchen will smell divine too.

Once the salad is made, serve with chicken with a nice glass of white wine. If you’re inspired by the rustic Tuscan flavors, try a nice Vermentino. Tuscany is known mainly for it’s red wines but there are lovely whites as well from the coastal regions known as “La Costa Toscana!” According to the internet, “Vermentino should have an appealing sapidità, a difficult word to translate into English — “sapidity”. Essentially it should leave you wanting another taste, or indeed another glass.”

No arm twisting required here…

Lemon-Rosemary-Garlic Chicken with Cannellini Beans

Ingredients:
8-10 chicken thighs
4 Rosemary sprigs
2 15.5 oz cans of cannellini beans
4 large or 5 small cloves of garlic, roughly chopped
2 lemons
1 cup white wine or water
1/2 cup vegetable oil
1 teaspoon red chili flakes (adjust to desired heat)
salt + pepper to taste

Directions
Preheat oven to 400 degrees F
Wash chicken thighs and pat dry, place in roasting pan
Squeeze the juice of 1 lemon on the chicken
Spread cannellini beans around chicken thighs in pan
Add chopped garlic over beans
Add rosemary sprigs spread across pan
Pour white wine into pan (if you don’t have wine, you can use water)
Squeeze the juice of another 1/2 lemon all over beans
Slice remaining lemon and place wedges in between beans + chicken
Rub top of chicken thighs with olive oil (for crispy goodness) and pour the rest over beans
Season with red chili flakes, salt + pepper
Bake at 375 degrees for approximate 45 min – 1 hour depending on size of chicken thighs

Roasted Squash-Arugula Salad

Ingredients:
3-4 cups arugula (or other green of your choice)
1 avocado, cubed
3 medium Roma tomatoes, chopped
1 small red onion, finely chopped
2-3 tablespoons fresh chive, chopped
juice of 1-2 lemons
3-4 tablespoons good olive oil
3-4 green squash, chopped
2 small or 1 medium white onion, chopped
salt + pepper to taste

Instructions:
Saute white onions in vegetable oil until translucent.
Saute squash until soft.
Season with salt + pepper, set aside.
Assemble salad ingredients in a bowl adding arugula, chopped tomato, chopped red onion, chopped chives (optional).
Cube 1 avocado and add to salad.
Squeeze lemon juice immediately on avocado so it doesn’t oxidize and turn black.
Add good olive oil and a bit more lemon juice directly on top of salad along with salt + pepper and fold gently to mix ingredients.
Add sauteed squash on top of salad.
Serve with the chicken and buon appetito!

Musical Inspiration:

Andrea Bocelli, Melodramma (Vivere Live in Tuscany)

Versatile Salmon, done 3 ways

February 1, 2017 nmalekan@gmail.com Comments 1 comment

Beyond being nutritious and tasty, salmon is also an incredibly versatile ingredient to work with. I only use wild caught salmon. Stay away from the farmed variety. The diet the fish are fed are is bad for our bodies and pollute the water. They also have 1/10 of the omega-3 fatty acids which is one of the main reasons I like to have this nutritious protein in my diet.

Here I highlight a few simple but elegant ways to prepare this wonderful protein:

Smoked Salmon and Creme Fraiche Canapes with Fresh Dill

Sesame Crusted Salmon Fillet

Cold Salmon Salad

I love to entertain often, but don’t always have time to prepare extravagant menus. The smoked salmon canapes with creme fraiche are easy to make yet quite elegant. Simply place small pieces of smoked salmon on a thin cracker of your choice or pumpernickel cocktail bread. Top with a dollop of creme fraiche and sprig of fresh dill and voila! These are a hit every time.

Smoked Salmon & Creme Fraiche Canapes with Fresh Dill

Sesame Crusted Baked Salmon

This recipe is great for dinner any night of the week or on a large salmon fillet for entertaining.

Ingredients:

1 pound wild salmon (can do a smaller or larger piece depending on size of group you’re serving)

2-3 tablespoons olive oil

Juice of 1 lemon

1/2 cup sesame seeds

Lemon wedges + fresh herbs for garnish (optional)

Directions:

Squeeze the juice of 1 lemon on the salmon.

Drizzle with olive oil or sesame oil.

Season with salt + pepper.

Coat entire top of salmon with white or black or mixed sesame seeds.

Bake at 375 degrees for approximately 25 minutes.

Garnish with herbs, lemon wedges and serve with any pasta, rice or grain you like.

Cold Salmon Salad or Sandwich

What’s better than a fabulous dinner? A new fabulous lunch with the leftover.

I love cold salmon sandwiches or salmon topped on a bright and colorful salad.

You can choose any veggies you like in your salad.

Here I mixed arugula and spinach with chopped tomatoes, raw cauliflower, red beats and chopped onion.

Toss with lemon juice + good olive oil, then top with leftover salmon.

An important final step: delight in a healthy, colorful, nutritious and fabulous salad while you reflect on the beautiful food you’ve made and the people you’ve shared them with…

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!

Persian Cucumber Salad with Red Onion & Thai Basil

December 14, 2016 nmalekan@gmail.com Comments 0 Comment

This salad is light n’ lovely. It’s aromatic and refreshing. It’s also a great choice when you need lots of flavor but don’t have a lot of time. I use Persian cucumbers because the fresh and fragrant taste is an important part of the success of this dish. The basil’s slightly sweet, lemony and minty aroma delightfully compliments the green and fruity fragrance of the cucumber.

If you don’t have Thai basil, sweet basil works great too.

Ingredients:
Salad
5-6 Persian Cucumbers, chopped
1 medium red onion, cut into into rings
1/2-1/3 cup sweet or Thai basil, chopped

Dressing
3 tablespoons toasted sesame oil
2 1/2 tablespoons rice vinegar
1 tablespoon honey (adjust to sweetness preference)
1/2 teaspoon soy sauce
Salt + Pepper to taste [Expert tip: limit salt when using soy sauce even if using low sodium]

Directions:
Cut onions into thin rings.
Soak raw onion in water. [Expert Tip: Soaking raw onions in water reduces the pungent bite]
Cut cucumbers into rings, then cut into half moon shapes (or whatever shape your heart desires).
Chop basil.

To make dressing:
Combine rice vinegar, soy sauce, salt, pepper, honey.
Slowly add in Sesame oil and whisk. This helps emulsify the dressing so it won’t separate.
Toss Cucumber, onion, basil + dressing together and enjoy!

Beer + Basil Braised Brisket

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

Brisket is one of my favorite dishes to cook for my family. It’s warming and satisfying and one of those meals that’s wonderful to share. As we bunker down for the cold days of winter in NY, it’s the perfect hearty meal for a family dinner or for entertaining during the holidays.

There are many flavor combinations you can use for the braising liquid and aromatics. In this recipe I combined beer an basil and it was fabulous!

Tonight’s menu also included Rosemary Sea-Salt Baked Potato Chips and a Cucumber-Onion Salad with Thai Basil. Meat and potatoes are always a good compliment and the lightness of the cucumber salad is a nice contrast to the richness of the meat and potatoes. The Thai bail echos the sweet basil from brisket and it all comes together nicely.

Ingredients:
4-5 lbs brisket with fat trimmed
3-4 teaspoon salt
2-3 teaspoon black pepper
4 tablespoons olive oil
3 medium yellow or white onions, chopped
2 cups chopped carrots
2 cups chopped celery
6 cloves garlic
2 bay leaves
2 tablespoon chopped rosemary
3 cups basil
4 roma tomatoes cut in quarters
3 tablespoons ketchup
Juice of 1 lemon
4 cups of Duvel golden ale beer (or your favorite beer)

Directions:
Heat oil to medium temperature.
I recommend using an enameled cast iron Dutch oven which enhances the cooking process by evenly distributing heat and locking in the optimal amount of moisture (I absolutely ❤️ my Le Creuset cast iron dutch ovens! This oval one is perfect for braising)

Pat dry the meat, then season both sides generously with salt + pepper.
Sear the meat for a 3-4 minutes on each side to brown. Transfer meat to a platter.
In the same oil (now deliciously flavored by the meat) add chopped onion, garlic, carrot and celery.
Saute for a 4-5 minutes until softened, making sure not to burn the garlic.
Place meat back in the pot.
Add tomatoes, basil, ketchup, lemon juice, bay leaves, rosemary and beer.
I used my favorite beer, Duvel Belgium Golden Ale .
Important note: Before adding, I pour myself a small glass of the beer to enjoy and toast to the magnificent meal we’ll have later!

Bring liquid to boil, then reduce temperature and simmer for about 5 minutes.
Cover pot and place in a a preheated over of 350 degrees.
Braise until meat is soft and tender- approximately 3-3/12 hours.
Once cooked, and the kitchen is filled with the amazing smells of deliciousness- set meat aside and let cool and rest. Don’t slice the meat right away. Resting allows the juices to redistribute into the meat for juicy and tender results.
Once rested, slice the meat across the grain to serve.

While resting, take 2-3 cups of the braising liquid and place in a saucepan.
The reduction will make a delicious gravy.
Reduce over med/hi heat for approximately 15 minutes until you have a thick consistency.
Season to taste.
Enjoy drizzled over the brisket!

Pour a nice glass of red wine and enjoy the beautiful meal with friends + family!

Rosemary Skewered Chicken

October 21, 2016 nmalekan@gmail.com Comments 0 Comment

This recipe is simply delicious, healthy and fun to make!

The rosemary stems replace regular skewers for a beautiful presentation while adding another layer of flavor. Just add chicken and veggies to the skewers, bake and voila! A healthy meal awaits.

Ingredients:
2 lbs boneless skinless chicken breast
8 fresh Rosemary stems
Juice of 1 lemon
4 tablespoons olive oil
1 clove fresh garlic
2 tablespoons fresh chopped rosemary
1 1/2 cups cherry or grape tomatoes
1 medium red onion
Salt + Pepper

Directions:
Pull off 2/3 pull most of the Rosemary leaves from the stem.
Reserve 1-2 inches of leaves at the tip of each stem. These are your gorgeous skewers.
Cut chicken into 2 inch cubes
Combine olive oil, lemon juice, chopped rosemary, chopped garlic, salt, peter to create marinate and pour over chicken.
Marinate for 1-2 hours or ideally overnight.
Skewer the chicken chunks onto rosemary skewers, alternating with grape tomato and red onion.
The rosemary stalk will easily pierce into the chicken and vegetables.
Place on greased baking sheet and bake in oven for approximately 30-40 minutes at 350 degrees.