Slice & Dice: Week 2

It’s Monday, which ever since last week means it’s time to showcase what I’ve been up to in the kitchen this week-

I’ll have a recap of my ultra fried potassium-fortified weekend later…perhaps after work. Yes, work


Extra lean ground turkey sauteed with onions, garlic, tomato paste, cumin, allspice, black pepper, shatta, & salt; with a side of zaatar & olive oil roasted sweet potatoes, aubergine, and mexican zucchini, tabouli, and a side of homemade babaghanouj

Oh, and this is shatta…basically Arabic style sriracha if you will

What to do with leftover sauteed ground turkey? Make an Arabic pizza:

-1 Trader Joe’s whole wheat Middle Eastern flatbread

-Spread with babaghanouj and tomato paste

-Top with leftover spiced ground turkey, artichoke hearts

-Bake for several minutes then top with sliced tomato, fresh Italian parsley, and a fried egg

-Garnish with shatta & black pepper, sumac, and za’atar

-Serve with a side of greek yoghurt and cucumber

Antipasto eggs:

2 eggs fried with black pepper and oregano & tinge of balsamic

Veggie sautee: onions & zucchini sauteed in olive oil, garlic & chili flakes topped with cured olives/marinated mushrooms/lil peppers & fresh thyme

Served with Dave’s Killer bread

Lazy lady stirfry:

-Extra Lean flank steak sauteed in sesame oil, garlic, & onions

-Additions of broccoli, zucchini, baby corn, & shiitake mushrooms

-doused in honey, soy sauce, chili flakes, and sriracha

Homemade Shish Tawouk:

-Marinate two chicken breasts for four hours in greek yogurt, lemon juice, tomato paste, cumin, allspice, salt, pepper, thyme, garlic, and olive oil

Skewering the cubes of chicken and using a grill would be optimal; however since I don’t have a grill I just did it on the stove, flipping the chicken once it charred

In the meantime:

Clumsy/Chunky bulgur-free tabouli: 1 heirloom tomato, bunches of parsley/mint, chopped onion, lemon juice, sea salt, black pepper and olive oil. On a side note, isn’t that organic heirloom tomato absolutely gorgeous? Looks like a plum!

Shish Tawouk & onions

Served with Toum (garlic sauce), my clumsy rendition of tabouli and homemade hummus

Whole wheat Arabic pita

And Nora approved!

Yogurt really is the best thing you can do to a marinade; I’m going to experiment a bit with various marinades- perhaps a tandoori one, a spicy green chili rendition, etc…I just need to get a grill!

Have you cooked anything this week?

How do you feel about cooking for others? Nervous? Confident? What do you usually make?

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9 thoughts on “Slice & Dice: Week 2

  1. Sara, with skills like yours, why do you even bother with eating out?? EVerything looks DELICIOUS! Cook for me, please? If you’re experimenting with yogurt marinades, you gotta try honey mustard: just mix in dijon/wholegrain mustard, a dash of honey and soy sauce into the yogurt…so delicious, especially on chicken breast or prawns!
    Tonight’s dinner was an easy yet delicious home-cooked meal: spaghetti in marinara sauce with grilled veggies and veggie sausages topped, all topped with goat cheese! I just opened this packet of goat cheese a few days ago and it’s already on its llast leg- whoops ;)!

    1. Mmm mustard- yes that’s definitely a delightful marinade as well! Ahhh and there are so many types of mustard as well! I’m definitely going to play around πŸ™‚ Well, now that I started work I have less time to eat out- but I bought a little lunchbox! I forgot to post a picture of it but I’ll show it to you in my next post!
      And spaghetti with marinara and grilled veggies sounds delightfullll!

  2. It seems like you’re a really good cook – everything looks absolutely delicious (and healthy)! Whoot for Sara! πŸ™‚

  3. Everything looks so good! The heirloom tomato tabbouleh and arabic bread pizza look especially spectacular.
    I love cooking for others, but sometimes when I’m really worried about them liking it I get nervous and screw up (hence a lot of Vegan recipes gone wrong for the mama). I find the less your audience(customer?) expects the easier it is. When I cook for my roommate I know he’ll eat anything so there’s no pressure. This week I made Koshary, which he loved and since I made enough to feed an army we’ve been living on the leftovers for about two days now!

  4. I looove cooking. Most recent thing I baked was muffins.

    I like cooking for others but for some reason, baking things I can’t sample before I give them to them like loaf cakes, makes me so nervous haha.

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