Supatra Hanna Recommends The Hirshon Algerian Berkoukes Soup

This looks simply delish!

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The Hirshon Algerian Berkoukes Soup – بركوكس – The Food Dictator
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Chicken Karahi

This recipe looks amazing! I think I will have to give it a go!

Recipe: Chicken Karahi

Almond Crusted Salmon with Roasted Asparagus, Summer Salsa, Avocado Sauce, and Quinoa Stuffed Red Pepper

Almond Crusted Salmon

I graduated from my Masters program and finally have a chance to breathe, relax, and cook. Here is a delicious recipe I made for my dad over Father’s Day weekend. It’s a perfect summer dish that is healthy, filling, and absolutely delicious! Enjoy!

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Easy Spicy French Lentils

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1 cup french lentils
4 cups low sodium organic beef or vegetable broth
1 cup low salt spicy salsa
1/4 cup diced roasted red pepper
1/4 cup cilantro
garlic powder, black pepper, oregano, chili flakes to taste

Rinse, then simmer lentils in the broth for approximately 35 minutes, al dente, or to your taste. Drain lentils, add salsa, diced roasted red pepper, cilantro, and spices to taste. An easy, fast side! Enjoy!

Savory Beef Stew

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1 lb beef for stew, cubed

1 onion, diced

4 garlic cloves, minced

1 large tomato, cubed

1 red pepper, cubed

1 green pepper, cubed

6 small yellow potatoes, sliced into discs

1/2 head cauliflower, cut into chunks

1 cup baby carrots

1 cup celery, cubed

1 carton organic beef broth

4 tbsp flour

1/2 cup sweet red wine

salt, pepper, garlic powder, oregano, crushed red pepper, bay leaf, basil to taste

1/4 cup low sodium soy sauce

2 tbsp olive oil

Dredge the beef cubes in the flour and any spices listed above that you desire. Heat olive oil in a large pot on medium high and brown the beef until caramelized. Remove from the pot and scrape up the bits from the bottom of the pot, keeping them in the pot. Add more olive oil and saute garlic, onion, carrot, red pepper, celery, and cauliflower for approximately 3 minutes.  Add the wine and the tomato and stir until the alcohol cooks off.  Add the broth and bring to a light boil. Add the soy sauce and seasonings to taste. Add the meat and bring the heat down to a low simmer. Simmer for about an hour while stirring occasionally. Add the potatoes and the green pepper and cook for another fifteen minutes. If you need a thicker sauce, use a cornstarch slurry to thicken the sauce. Enjoy!

Sausage and Mushroom Risotto with Truffle Oil Salsa

risotto

2 links hot Italian sausage

2 cups wild mushrooms of your choice

2 tbsp butter

1 cup asparagus, cooked al dente

1/2 c diced organic tomatoes

1 c arborio rice

4 cups chicken broth

2 cloves garlic, minced

1 onion, diced

1/4 c dry white wine

salt, pepper

2 tsp truffle oil

1 tsp lemon juice

1 tsp tarragon

1/4 c cream or half & half

1/4 cup shredded Parmesan cheese

Thinly sliced fresh basil ribbons

Warm the chicken broth on low on the stove. Brown sausage and set aside. Caramelize mushrooms in 1 tbsp butter until golden and set aside. Make tomato salsa by combining tomato, truffle oil, lemon juice, salt, pepper and tarragon. Let sit at room temperature while you cook. Dice the onion and mince the garlic and sauté on medium high until softened then add the rice and toast the rice for about 2-3 minutes. Add the wine and stir until the alcohol cooks off and the add 1 cup of warm chicken broth and stir the risotto constantly until there is only a small amount of liquid. Continue to add 1 cup of chicken broth in the same manner until about all the liquid is absorbed. Make sure your rice is not too al dente. Add the cream and the cheese when the rice is very close to being finished. Serve the risotto topped with the sausage and mushrooms and drizzle the salsa over the top. Add thinly sliced basil ribbons and a bit more Parmesan cheese to the top. Enjoy!

Chicken White Bean Stew

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6 chicken thighs with bones and skin

6 tbsp flour

1 tbsp butter

6 pieces bacon

1 whole onion, diced

3 garlic cloves

1 red pepper, diced

1 green pepper, diced

1 cup baby carrots

1/2 cup green beans, chopped

3 organic tomatoes, chopped

1/4 cup port wine

2 cans white beans

1 cup chicken broth

salt, pepper, cayenne, oregano, garlic powder, paprika to taste

fresh thyme, parsley garnish

Brown bacon and reserve a small amount of the fat. Dredge the chicken in the flour and spices. Brown the chicken in the fat until thoroughly browned. Remove the chicken and add the butter and scrape the bits off the bottom of the pan. Sauté the onions, garlic, green and red pepper, and carrots in the butter for 3 minutes. Add the port wine, and burn the alcohol off. Then add tomatoes and beans. Chop the bacon and add it to the stew and top the stew with the browned chicken. Add chicken broth until it just covers the chicken. Simmer for  20-30 minutes and add more seasoning to taste. Top with fresh parsley and a small amount of fresh thyme and serve with bread or tortillas. Enjoy!

 

 

Open-Faced Tuna Melt

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1-2 cans tuna packed in oil
2 tbsp olive oil mayo
2 tbsp sliced almonds
2 tbsp diced celery
2 tsp diced tomato
Sliced cucumber
Spinach leaves
Sliced pepper jack cheese
Whole grain white bread
Dijon
Cayenne, tarragon, black pepper to taste

Toast the bread until lightly toasted. In a bowl mix tuna, most of the mayo, almonds, celery, tomato, and spices. Coat the bread with the remaining mayo, a touch of Dijon mustard, and add the spinach leaves and thinly sliced cucumber. Heap a generous portion of the tuna mixture onto the bread and top with cheese. Broil until lightly browned. Enjoy!

Mini Pot Pies

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24 Egg roll wrappers

1 c chopped roasted chicken (or double the beans if vegetarian)

1/2 c chopped carrots

1/2 c chopped celery

1/2 c chopped haricot vert

1/2 c white beans

1/2 c chopped red bell pepper

2 cloves garlic minced

2 shallots minced

2 tbsp flour

3 tbsp butter

1 1/2 c low sodium chicken or vegetable broth

1 tbsp fresh parsley. tarragon, and thyme chopped and mixed

salt, pepper, garlic powder, cayenne to taste

6 tbsp shredded mozzarella

 

Preheat oven to 400 and spray a muffin tin with cooking spray. Melt 2 tbsp butter and saute garlic, shallots and all vegetables on medium high until they start to soften. Add chicken, and cook one minute. Add flour, and mix well, then slowly add broth. Stir until thickened, then add all of the remaining herbs and spices. Line each of the muffin tins with a doubled egg roll wrapper. Melt the remaining butter

Add the filling to the egg roll wrapper and top with 1/2 tsp of cheese:

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Fold the edges over and then brush with the remaining butter:

 

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Bake for 10-20 minutes until browned. Enjoy!