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
-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
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
-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
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!
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?