This is so herby and fresh, but filling. Great combined with a salad for a low (or rather NO) carb dinner!
The original recipe comes from Bon Appetit (link in recipe card), and there is a video on the website that you can watch if you like to watch recipe videos.
This dish is traditionally eaten on the Persian New Year, which you can read more about here. Apparently the new year is all about celebrating fresh herbs. Cheers to that, I love herbs!
- 5 tablespoons vegetable oil, divided
- 1 medium onion, finely chopped
- 1 medium leek, white and pale-green parts only, finely chopped
- 5 large eggs
- 1½ teaspoons kosher salt
- 1 teaspoon baking powder
- 1 teaspoon freshly ground black pepper
- ½ teaspoon ground turmeric
- 1½ cups finely chopped cilantro
- 1½ cups finely chopped dill
- 1½ cups finely chopped parsley
- Heat 2 Tbsp. oil in a 10" skillet over medium. Cook onion and leek, stirring occasionally, until very soft but not brown, 10–12 minutes. Transfer to a plate and let cool. Wipe out skillet; set aside.
- Whisk eggs, salt, baking powder, pepper, and turmeric in a large bowl. Using a rubber spatula, mix in onion mixture, cilantro, dill, and parsley. (Egg mixture should look thick and very green.)
- Heat broiler. Heat remaining 3 Tbsp. oil in reserved skillet over medium. Pour in egg mixture; spread evenly across pan with spatula. Cover and cook frittata until bottom is just set, 8–10 minutes. Uncover and broil, watching carefully, until top is set, about 1 minute. Let cool slightly, then slide out onto a platter.
This is perfect for a hot summer day. It’s very flexible (feel free to experiment with different ingredient mixes), but I recommend making this original one first.
If you are taking it to a picnic, just dress it right before you get to the picnic, it shouldn’t be sitting around too long in advance.
- 1 cup dried orzo
- 1/2 a medium head of broccoli or broccolini, cut into small pieces
- small handful of cilantro, chopped
- 1 small clove of garlic, pressed
- 2 tablespoons fresh lemon juice
- 1/4 cup extra virgin olive oil
- Salt & Pepper to taste
- a small handful of sprouts
- 1/3 cup almonds, toasted
- 1/2 small cucumber, cut into 1/4-inch pieces
- 1 medium avocado, sliced into small pieces
- 1/4 cup feta, crumbled
- Bring a large pot of water to a boil. Salt generously and boil the orzo per package instructions. Avoid over-boiling, you want your orzo to be cooked through, but maintain structure. About 30 seconds before the orzo is finished cooking stir the broccoli into the orzo pot. Cook for the final 30 seconds, drain and run under a bit of cold water. Just long enough to stop the cooking.
- In the meantime, whisk together the garlic, lemon juice, olive oil, salt and pepper into the dressing. Set aside.
- When you are ready to serve the salad toss the orzo, broccoli, and cilantro with about half the dressing. Add more dressing if needed, and toss well. Now add the sprouts, almonds, cucumber, avocado, and feta. Gently toss a couple of times to distribute those ingredients throughout the salad and serve.
I loved this. Creamy, not too sweet, and very arguably- healthy!
I made it mainly because we had some overripe bananas and avocados. This is really important, do not try to make it with bananas and avocados that aren’t yet fully (if not over) ripe. This is essential for both sweetness and texture.
Lastly, you have your choice of sweeteners, I give some options in the list of ingredients.
- 2 bananas
- 1 avocado, pitted and peeled
- 1/4 cup or 1/3 cup unsweetened cocoa powder (depending on how chocolately you want it.
- 3 tbsp pure maple syrup, Tate & Lyle golden syrup, or a handful of dates, soaked in water for a few hours before
- 1/2 tsp pure vanilla extract
- 1/4 tsp ground cinnamon
- To a food processor, add banana, avocado and cocoa powder. Process until just a few chunks remain, about 1 minute. With processor running, pour maple syrup through feed tube and process until completely smooth, scraping down bowl as needed, about 1 minute. Add vanilla and cinnamon and process until combined, about 10 seconds.
- Transfer to an airtight container and refrigerate until completely chilled, 1 1/2 to 2 hours.
We were aiming for veggie burgers but this came out tasting exactly like falafels (not a huge surprise since falafels ARE chickpea burgers), but the spice mix is just perfect here.
We had them with a simple salad and a dollop of thick yogurt. You should put some cucumber in the yogurt if you remember it (we didn’t).
- 2 cans chickpeas, drained and rinsed
- 4 garlic cloves, minced
- 2 tablespoons tahini
- 4 large eggs
- 2 teaspoons kosher salt
- 3 teaspoons ground cumin
- 3 teaspoons ground coriander
- 1 small red onion, finely chopped
- 1 lemon, zested
- 1 cup frozen chopped spinach, thawed, excess moisture squeezed out
- 1/4 cup quinoa
- 1/2 cup parsley, chopped
- 1/4 cup extra-virgin olive oil
- In a food processor, combine the chickpeas, garlic, tahini, eggs, salt, cumin, and coriander. Pulse the mixture until it's slightly chunky.
- Pour the contents of the food processor into a large bowl. Add the red onion, lemon zest, spinach, quinoa, and parsley.
- In a heavy-bottomed skillet, heat 2 tablespoons of olive oil over medium-low heat. Using a 1/3 measuring cup, scoop out the mixture and form patties, approximately 1/2 inch thick. Add the patties to the skillet (careful not to crowd the pan), cover, and cook for 6-7 minutes, or until golden brown. Flip the patties, cover, and cook the 2nd side for another 6-7 minutes. Remove from the skillet and allow to cool on a wire rack or paper towel. Continue to cook the remaining patties in the same fashion, adding more olive oil as needed.
This was so fresh and light! We loved it. You see it here topped with salmon, Felix made the salmon, and I made the noodles- great teamwork. The recipe for the salmon is elsewhere (in Felix’s head), but as you can see in the photo it was perfectly cooked.
If you are going to make the noodles in advance (for lunch the next day for example), I’d recommend keeping the dressing, the noodles, and the toppings separate until you are ready to eat, combining just when you are ready to sit down to keep everything fresh. If you do that you’ll need to coat the noodles with sesame oil in the meantime to prevent them from sticking.
- A large handful of dried rice noodles (about half a package)
- 2 tablespoons toasted sesame oil, plus a splash to loosen noodles
- 2 tablespoons tahini
- 1 tablespoon chunky or smooth peanut butter (i used chunky)
- 3 1/2 tablespoons soy sauce
- 2 tablespoons Chinese rice vinegar
- 1 tablespoon granulated or brown sugar
- 1 tablespoon finely grated ginger
- 2 teaspoons minced garlic (from 1 medium-large clove)
- 1/2 cucumber, very thinly sliced
- 1/2 cup roasted salted peanuts, roughly chopped
- A handful of chopped fresh herbs, such as mint and cilantro, for garnish
- Cook noodles according to package directions and rinse with cold water to cool. Drain well. Drizzle with a tiny splash of toasted sesame oil to keep them from sticking until dressed.
- Meanwhile, whisk sesame paste and peanut butter in the bottom of a small bowl, then whisk in soy sauce, rice vinegar, remaining 2 tablespoons sesame oil, sugar, and ginger to taste until smooth. Adjust flavors to taste.
- Toss sauce with cold noodles. Add in the cucumbers, peanuts, and the herbs. Stir and serve.
I remember making this soup about 6 years ago, and it completely blew me away.
The broth is hearty, and the contrast with the the tangy sour cream is too good to be true.
The combination of textures between the lentils, chickpeas, borlotti beans, and egg noodles is also so special.
I will confess that I forgot to add the noodles this time *sigh*. So they are not featured in the photo. If you want to refer to the original recipe visit 101cookbooks.
- 2 tablespoons olive oil
- 1 onion, thinly sliced
- 1 long red chili OR green serrano, finely chopped
- ½ teaspoon ground turmeric
- 1 teaspoon ground cumin
- ¼ teaspoon freshly ground black pepper
- 8 ½ cups / 2 liters good-tasting vegetable stock/broth
- 100g / 3.5 oz yellow split peas or brown lentils
- 1 ½ cups cooked chickpeas, rinsed if using canned
- 2 cups / 350g cooked borlotti beans
- fine grain sea salt
- 120 g thin egg noodles, fresh or dried
- 3 ½ oz / 100g fresh spinach leaves, finely shredded
- ½ cup finely shredded cilantro leaves
- 2 tablespoons chopped fresh dill
- Juice of one lime
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 large onion, thinly sliced
- 100 ml sour cream or creme fraiche
- Heat the oil in a large, thick-bottomed soup pot over medium heat. Add the onion and the chile and cook until they soften, a few minutes. Add the spices and cook for another thirty seconds, just long enough for them to toast a bit, then stir in the stock. Bring to a boil and add the split peas/lentils to the pot. Cook until they are just tender, about 25 minutes. Stir in the cooked chickpeas and borlotti beans. Once the beans have heated throughout, season with salt to taste.
- In the meantime, you can prepare the toppings. Heat the olive oil and butter in a large frying pan over medium heat along with a couple big pinches of salt. Cook the onion, stirring occasionally, until golden and caramelized, 8 - 10+ minutes. Set aside.
- Just before you're ready to eat, add the noodles to the simmering soup and cook until al dente. Stir in the spinach, and cilantro and dill. Add a big squeeze of lime to the pot or serve wedges along with each bowl of soup. Taste and adjust the seasoning to your liking.
- Serve right away, each bowl topped with a big spoonful of caramelized onions and some creme fraiche.
I’ve been working on the process of cleaning out the cabinets, in particular all the little half bags.
I googled coconut, almond meal, and cacao nibs, and this one popped up. It’s originally from Sprouted Kitchen, but I got the Minimalist Kitchen.
They are super healthy- the only naughty bit is the brown sugar.
Don’t overbake them. When they first come out they’ll look soft, but as long as there is a touch of golden brown I promise they’ll firm right up once they cool down.
- 1 ¼ cups (137 g) almond meal
- ¼ cup (30 g) chopped dark chocolate or cacao nibs
- ½ cup (40 g) shredded unsweetened coconut
- ½ teaspoon baking powder
- ¼ teaspoon salt (Sara used sea salt)
- 1/3 cup (73 g) brown sugar (Sara used muscovado)
- 1 egg
- 3 tablespoons (45 g) coconut oil, melted
- ½ teaspoon vanilla extract
- In a large mixing bowl, stir together almond meal, dark chocolate chips, coconut, baking powder, salt and sugar.
- In a separate bowl, beat egg until uniform in color and doubled in volume.
- Whisk in the coconut oil and vanilla, then add to dry ingredients and mix until just combined.
- Chill in the fridge for at least 30 minutes or even overnight.
- Preheat oven to 375 degrees F (190 C).
- Shape dough into 1-inch balls, place on baking sheet with 1-1/2 inch space in between each. Press down slightly to flatten a bit.
- Bake until edges begin to brown, 7-10 minutes.
- Remove from oven and let cool before serving.
This is from the amazing Sprouted Kitchen Bowl & Spoon cookbook, given to me by some of my closest friends for my birthday last year.
The original recipe calls for tofu. I made it with chicken and I realized… it’s better without any protein as a super fresh and crunchy soba noodle salad.
So feel free to add tofu or chicken if you wish, but this recipe is without.
- Freshly ground salt and pepper
- 3 ounces soba noodles
- 1 red bell pepper
- 3 carrots, peeled
- 1 English cucumber
- 1 bunch of cilantro, coarsely chopped
- 2 green onions, thinly sliced
- 2 tablespoons toasted sesame seeds, for garnish
- 1 large avocado
- 1 tablespoon yellow miso paste
- 1 (3-inch) piece of fresh ginger, peeled and grated
- 1 teaspoon honey
- Zest and juice of 2 limes
- 1 tablespoon toasted sesame oil
- 1 teaspoon Sriracha sauce
- Cook the soba noodles until al dente, rinse with cold water, and drain. Seed and slice the bell pepper into thin strips. Use a julienne peeler to make long strips from the carrot and cucumber, keeping away from the inner seedy part of the cucumber. Put the noodles and prepared vegetables into a large mixing bowl.
- For the dressing, whisk together the miso, ginger, honey, lime zest and juice, sesame oil, and Sriracha. This much can be done up to 2 days in advance and kept covered in the fridge.
- When ready to serve, pour the dressing over the veggies and noodles, add the chopped cilantro and toss to coat. Top the bowl with the green onions, sesame seeds, and tofu. Serve each portion with a quarter of an avocado.
I’m not going to lie… this is spicy.
But it’s perfect when you are starting to get sick.
Have a box of tissues close by, and get ready to blow your nose!
Packed with fresh herbs, chile, garlic and ginger-it’s the punch of health to make you really feel alive (or breathe fire).
If you are sensitive to heat, just cut back on the ginger/garlic and/or chile, it’s easily adaptable.
- 1 liter of water
- 2 cloves of garlic
- ¾ cup firmly packed basil leaves
- 1 ¼ cup firmly packed cilantro leaves and stems
- ¼ cup lightly packed mint leaves
- 1 thick 2-inch piece of ginger, peeled and grated
- 3 tablespoons extra virgin olive oil
- 2 small serrano chiles (stemmed and deseeded
- 1 teaspoon fine grain sea salt
- Zest of 1 lemon
- 1 Tablespoon runny honey
- Any of the following as to add on top: poached eggs, hot white beans, soba noodles, brown rice
- As final garnish any of the following: chopped black olives, lemon wedges, or toasted almond slices.
- In a saucepan, bring water just to a simmer.
- As the water heats, combine the garlic, basil, cilantro, mint, ginger, olive oil, chiles, almonds, salt, lemon zest, and honey in a food processor. Blend until smooth, thinning with a couple of tablespoons of cold water and scraping down the sides along the way, until the mixture becomes as smooth as possible.
- Taste and adjust to your liking; the paste should be strong and spicy.
- Just before serving, add the paste to the simmering water and stir well. Dial back the heat at this point; you don't want it to return to a simmer, but you do want it very hot.
- Taste and adjust the seasoning—a bit more salt or a squeeze of lemon juice. (Editors' note: Don't skimp on the lemon!)
- Ladle into bowls with your chosen accompaniment and enjoy on its own or topped with any of the suggested toppings.
I’m a huge fan of Maunika Gowardhan, a brilliant Indian chef. I am also a huge fan, generally, of Indian food! I asked for plenty of Indian spices for Christmas and this year will be the year I really explore cooking Indian cuisine.
Don’t imagine for a second that I won’t be involving the slow cooker at a later stage.
We enjoyed this dish for a small ladies night with some close friends, and it was a wonderful night.
In the photo you’ll see it’s featured next to some daal. I sadly forgot what I did to make the daal so you’ll never know, and neither will I.
- 230gms paneer diced in cubes
- 3tbsp vegetable oil
- 1 tsp cumin seeds
- 1 medium onion thinly sliced
- 2 garlic finely chopped
- 1 tsp kashmiri chilli powder (or mild paprika)
- 1 tsp coriander powder
- Pinch turmeric powder
- 1 medium green pepper thinly sliced
- 1 small tomato sliced
- Salt to taste
- 1" ginger slivers for garnish
- 1 tbsp lemon juice
- Fresh coriander for garnish
- First, put your rice on!
- Then, heat the oil in a heavy bottom sauce pan. Add cumin seeds and sizzle for 30 seconds. Add the onions and fry for 2-3minutes on medium heat. As they begin to soften add the garlic paste and fry for a few seconds. Add all the spice powders and stir for a further minute. If the spices stick to the base of the pan add a splash of water.
- Now add the peppers and mix with all the spices for 4-5 minutes. Add the tomatoes at this stage and cook until slightly softened. Now add the paneer cubes and stir well to coat with all the spices. Cook for a couple of minutes, season to taste. Add the ginger, lemon juice & garnish with fresh coriander.
- Serve warm with naan,