Lamb Koftas

Lamb Koftas

So I’ve been a little obsessed with Lebanese food for a while now, particularly lamb koftas. I always thought they were complicated to make but then I saw Gordon Ramsey making it on his Ultimate Home Cooking show and he made it look so darn easy.  Like WAY easy.  So I gave it a go.  And you know what, it WAS that easy.  That dude was telling the truth.  I actually love that tamer version of Gordon Ramsey – where he’s making like normal-ish food at home and not swearing/freaking out all the time.  I spend many a weekend morning learning a thing or two from his show.

I ‘ve been twerking tweaking this recipe on and off for the last half a year, adding a pinch of this and that to get it just so.  I actually didn’t change too much except try to make them as efficiently as possible, which involves my trusty food processor.  Just add the onions, mint, parsley, garlic and chili flakes to the processor and pulse until finely chopped.  Then you add the mixture to the meat with a few more spices and mix.

I used a cast iron skillet to grill these but I’m sure they’d be great in a frying pan or on the BBQ.  These little guys are small and cute and grill up super fast – ready in about 6 minutes cooking time.  I enjoy koftas at home with some hummus-y sauce – which is just hummus that I thinned out with some fresh lemon juice.  This is the easiest, fastest ‘sauce’ ever and goes great with lamb kofta.  A simple salad and/or some rice on the side and dinner is ready.   Fresh, fast, simple – ultimate home cooking indeed.

Lamb Kofta

I always thought they were complicated to make but then I saw Gordon Ramsey making it on his Ultimate Home Cooking show and he made it look so darn easy.  Like WAY easy.  So I gave it a go.  And you know what, it WAS that easy.
Course: Appetizer, Main Course, Snack
Cuisine: Mediterranean
Diet: Gluten Free
Keyword: dairy-free, egg-free, gluten-free, lamb, meat, mint, nut-free, soy-free
Servings: 4
Author: ness

SPECIAL EQUIPMENT

  • Food Processor

INGREDIENTS

  • 1 medium onion
  • 5 cloves of garlic
  • 2 tablespoons fresh mint leaves
  • 2 tablespoons flat leaf parsley
  • 1/4 teaspoon ground chilli flakes (optional)
  • 500 grams ground lamb
  • 1 teaspoon ground cumin
  • 1/4 teaspoon all spice
  • 1/2 teaspoon salt and pinch of pepper
  • Sesame seeds and sumac for garnish (optional)
  • Canola or vegetable oil

Hummus 'Sauce'

  • 1/4 cup store-bought hummus
  • 2 teaspoons fresh lemon juice

INSTRUCTIONS

  • Add onion, garlic, mint, parsley and chilli flakes to food processor and pulse until finely chopped. Add lamb to a large mixing bowl and add onion mixture, cumin, allspice, salt and pepper. Gently mix with a wooden spoon or by hand until combined.
  • Form meat into small golfball sized balls and flatten slightly into hockey puck shape. Place on an oiled plate or platter and brush a teaspoon of oil across the tops of the kofta. Place in fridge for 10 minutes or more to allow the lamb to firm up which helps hold it's shape during grilling.
  • Prepare hummus sauce. Combine hummus and lemon juice in a small bowl and stir until consistency is a bit runny - add more lemon juice if needed. Set aside.
  • Heat a large heavy bottomed frying pan or skillet on medium-high heat. Add a teaspoon of oil to the pan. Place the kofta onto the grill and cook for 5 to 6 minutes, turning half way to brown both sides. Remove from heat and garnish with sesame seeds and sumac. Serve with fresh lemons wedges and hummus sauce.
Recipe adapted from Gordon Ramsey.

Steak with Chimichurri Sauce

Steak with Chimichurri Sauce

February seems like the perfect time to post a summery grilled steak in a refreshing and herby chimichurri sauce.  It reminds me of summer barbeques and Argentinian restaurants in the midst of -20 degree weather and no actual barbeque access.  Plus, it’s way cheaper than going out to eat, which lends itself to my ‘save money by cooking more and eating out less’ new years resolution that I make annually.  Mood-lifting and penny saving all in one delicious meaty good meal.

chimichurri ingredients

It’s actually taken me the better part of year to post this recipe.  I’ve been experimenting with the sauce proportions and ingredients but mostly, it’s been about nailing the steak.  Nobody, myself included, feels like throwing down their hard-earned cash for a premium cut of steak (in this case striploin) just to mess it up.  I’ve done that a few times this year, with rubbery, overdone, underdone, under-seasoned steaks.  I mean it was never really a bad steak, just not a perfect steak, or in the words of my husband ‘not bloggable.’  I’ve posted versions of my experiments on Instagram, so I guess they were ‘instagramable’ at best.

ingredients in vitamix

About that sauce for a minute.  Throw everything into a blender or food processor and blend is the best way to describe this recipe.  I’ve made it here with parsley, mint, and dill but I also love cilantro which I often use in this recipe.  You can really play around with the proportions of the herbs, this is a pretty forgiving recipe and will still be great drizzled all over your favourite grilled meats.  It’s also perfect on grilled vegetables, splashed on a salad, atop your scrambled eggs, etc.

chimichurri

Chimichurri Sauce

There it is in all its green glory.  So simple and so good.  Now about those steaks.  I used steak striploin here, just over an inch thick with lots of nice marbled fat.  Now I know this isn’t my usual heart-healthy recipe, but it’s in the spirit of moderation.  It’s best described by my 4-year-old niece like this: ‘French fries are a sometimes food, cucumbers are an all the time food.’

steaks prepped

It’s important to take the steaks out of the fridge 20 minutes before cooking – this helps bring it to room temperature and means you’re less likely to overcook it.  I find rubbing the olive oil evenly over the meat helps give a really great sear and so does the nice sprinkling of salt.  The pan has to be really quite hot, almost smoking.  I used a large cast-iron pan and I find that it’s heavy base and even cooking surface really lends itself well to creating that gorgeously browned crust.

steak in pan

When I cook the steak, I put a timer on for 5 minutes on the first side and 3 to 4 minutes for the other side for medium-rare.  I generally don’t like messing around or moving the steaks once they’re in the pan.  I’m a ‘just set it and forget it’ type of steak cooker, though I know everyone has their preferred cooking method.  Some like to finish it in the oven or flip every minute.  I say whatever cooking method works for you, whatever way gets your steak to how you love to enjoy, is the best way to cook it. Once it’s cooked, it’s important to let it rest. Resting lets the juices seal in and prevents it from drying out.

Steak with Chimichurri Sauce | Freshnessgf.com

This is a great recipe for entertaining, I like to serve with grilled vegetables and roasted potatoes.  It’s also nice with a green leafy salad or piled into a corn tortilla for a taco.  The options are really endless.  I just have to remind myself that this is a ‘sometimes’ meal and not an ‘all the time’ meal.

Steak with Chimichurri | Freshnessgf.com

Steaks in Chimichurri Sauce

February seems like the perfect time to post a summery grilled steak in a refreshing and herby chimichurri sauce.  It reminds me of summer barbeques and Argentinian restaurants in the midst of -20 degree weather and no actual barbeque access.  Plus, it's way cheaper than going out to eat, which lends itself to my 'save money by cooking more and eating out less' new years resolution that I make annually.  Mood-lifting and penny saving all in one delicious meaty good meal.
Course: Main Course
Diet: Gluten Free
Keyword: corn-free, dairy-free, egg-free, gluten-free, meat, mint, nut-free, sauces & dips
Servings: 4
Author: ness

SPECIAL EQUIPMENT

  • Blender or food processor
  • Large heavy-bottomed pan or skillet, preferably cast iron

INGREDIENTS

Chimichurri Sauce:

  • 1 cup flat leaf parsley
  • 3/4 cup fresh mint
  • 1/4 cup dill
  • 1 clove garlic
  • 2 tablespoons fresh lemon juice
  • 1/4 cup white wine vinegar
  • 2 tablespoons extra virgin olive oil
  • 1/4 teaspoon hot chili flakes
  • 1 teaspoon honey
  • 1/4 teaspoon each (salt and pepper)

Steaks:

  • 2 striploin steaks (about 1 and 1/8" thick)
  • 2 teaspoons olive oil (plus more for the pan)
  • Salt and pepper

INSTRUCTIONS

  • Take steaks out of the fridge 20 minutes before cooking.
  • Make chimichurri sauce. Add all the ingredients to a blender or food processor and blend until smooth and combined. Adjust salt and pepper to taste. Set aside until ready to serve.
  • Prepare steaks. Drizzle 1/2 teaspoon of olive oil on each side of each steak and rub into steak so it's fully coated. Sprinkle generously with sea salt and a bit black pepper. Heat pan on medium high heat until almost smoking. Add another tablespoon of olive oil to the pan.
  • Place the steaks on the pan and cook for 5 minutes. Do not move the steak. After 5 minutes, turn the steaks over and cook for 3 to 4 minutes depending on the thickness of the steak for medium-rare. Remove steaks from the pan and place on a plate. Loosely tent the steaks with foil and let rest for 5 minutes. Place the steaks on a cutting board and slice into half inch slices. Serve immediately with chimichurri sauce.
Lebanese Rice, Lentils and Caramelized Onions (Mujaddara)

Lebanese Rice, Lentils and Caramelized Onions (Mujaddara)

How often do you try something new? Like new new? We all get stuck in our day to day routines and dare I say, ruts. I’m guilty of just grabbing the same-ish groceries week after week and making my same go-to meals or going out to dinner at my usual spots and ordering my favourite thing.

It had been a while since I actually tried something that tasted new. And then, I went for Middle Eastern food and tried mujaddara, rice with lentils and caramelized onions, and my tastebuds woke right up.  They went ‘ZING. That’s new’ and you know what? I really liked it. I mean LOVED it. And then I became a little obsessed with figuring out how to make it so I could eat it all the time.

Mujadara spices

Mujaddara spices: allspice, cumin seeds, ground cumin, garlic powder, cinnamon stick, cayenne, black peppercorns

Somehow in a span of a couple of weeks, this dish has become my new favourite comfort food.  It has a lot of winning qualities that I look for, like being naturally gluten-free, healthy, flavourful, and easy to make. It’s got this amazing blend of warm earthy spices blended in carb-y good rice, and protein-packed lentils for a complete meal.  And can we discuss the merits of fried onions for a minute? Caramelized onions make EVERYTHING taste better. It’s universal. From French onion soup to biryani, those brown, slow-cooked, flavour-packed onions are definitely a thing. My mom always told me that was the secret to delicious food, and my mama knows what’s up. Just be patient and don’t rush the cooking of the onions. You need to get them deep, dark golden brown but not burnt. Trust me, it’s worth every minute.

Lebanese Rice with Lentils and Caramelized Onions (Mujadara)

Lebanese Rice with Lentils and Caramelized Onions (Mujaddara)

Oh yeah, this dish is also vegan and dirt cheap to make. Gluten-free grocery shopping can cost a pretty penny so meals like this can really help offset those $8 loaves of bread and $9 bags of cereal.  Seriously, a little rice and a few lentils go a long way. I like to have this dish with a green salad on the side and/or with grilled vegetables and some yogurt raita on the side. I made this over the weekend and will be enjoying throughout the week. I’m not a huge meat eater but my hubby D definitely likes meat and he said this dish was so tasty that he didn’t miss the meat at all. That’s kind of a big deal.

Fun wikipedia fact: mujaddara is the Arabic word for “pockmarked” because the lentils among the rice resemble pockmarks.  Sometimes the ‘ugliest’ food is also the tastiest.

Lebanese Rice with Lentils and Caramelized Onions (Mujadara)

Lebanese Rice with Lentils and Caramelized Onions (Mujaddara)

It had been a while since I actually tried something that tasted new. And then, I went for Middle Eastern food and tried mujaddara, rice with lentils and caramelized onions, and my tastebuds woke right up. They went 'ZING. That's new' and you know what? I really liked it. I mean LOVED it. And then I became a little obsessed with figuring out how to make it so I could eat it all the time. Adapted from Aarti Sequeira
Course: Main Course, Side Dish
Cuisine: Mediterranean
Diet: Gluten Free, Vegan, Vegetarian
Keyword: corn-free, dairy-free, egg-free, nut-free, pasta, rice & grains, soy-free, yeast-free
Servings: 4
Author: ness

INGREDIENTS

  • 1 cup brown lentils (rinsed and debris removed)
  • 3 onions thinly sliced
  • ½ cup olive oil
  • 1 teaspoon cumin seeds
  • ½ teaspoon black peppercorns
  • 1 teaspoon ground cumin
  • ½ teaspoon allspice
  • 1 teaspoon garlic powder
  • ½ teaspoon cayenne powder
  • 1 stick of cinnamon (about 3”)
  • 1 ¼ cup basmati rice
  • 2 ½ cups water
  • Sea salt
  • Chopped parsley and lemon to serve

INSTRUCTIONS

  • Add lentils to a small pot and cover with about one inch of cold water. Bring to a boil and reduce to simmer and cook for about 20 minutes, covered. Lentils should be cooked, slightly firm and not mushy. Drain and set aside.
  • Meanwhile, heat a heavy bottomed pot or dutch oven over medium-high heat. Add oil and let warm slightly. Add cumin seeds and black peppercorns and fry for about 1 minute or until fragrant. Add onions, one teaspoon of salt, and stir to combine. Keep cooking and stir with a wooden spoon occasionally until onions are deeply browned and caramelized, about 25 minutes or so. Don’t rush this part and be careful not to burn the onions. Make sure to stir and scrape browned bits off the bottom of the pan. If onions stick, add a teaspoon of water and stir.
  • Once onions are browned, remove half the onions and set aside. Add ground cumin, allspice, garlic powder, cinnamon stick, and cayenne and stir, cook for about 1 minute. Add basmati rice and gently stir to coat with onion mixture, about 1 more minute being careful not to break the rice. Add water, lentils, 1 and ½ teaspoons salt and bring to boil. Reduce heat to low and simmer uncovered for 9 minutes. Remove from heat and keep covered for 15 minutes, letting residual heat continue to cook rice. The water should be completely absorbed and rice should be tender.
  • When ready to serve, gently stir rice and lentils together. Garnish with reserved onions and parsley. Serve with yogurt raita and a squeeze of lemon.
Adapted from Aarti Sequeira.
Thai Squash and Coconut Milk Soup

Thai Squash and Coconut Milk Soup

So it’s officially Fall now and that means squash soup season and this Thai version is beautifully creamy and super flavourful. I brought this to work for lunch and the steamy aroma of lemongrass, lime, and shallots wafted around my cubicle and down the hall. I was mid-slurp when I looked up and found five colleagues hovering around my desk demanding asking what was I eating that smelled so good.  When I told them it was a Thai squash and coconut milk soup, they insisted I share the recipe asap.  So here you go friends – get your squash soup on.

thai squash soup ingredients

So I won’t lie – you’ll definitely probably need to go to your local Asian grocery store to grab the ingredients for this recipe. That is unless your normal grocery store carries kaffir lime leaves, lemongrass, Thai basil, and fish sauce on the regular. The good news is, you’ll probably end up with more lemongrass and lime leaves than needed for this recipe, and you can freeze them for future use. Also, fish sauce lasts for like ever in the fridge so you’re good there.  This makes it easy to whip up this soup since you’ll basically be stocked up and ready to go.

Thai Squash and Coconut Milk Soup | Freshnessgf.com

This recipe makes enough for about four servings. I recommend doubling the recipe and freezing some so you can just reheat this gorgeous soup on those cold dark days yet to come.  The bright sunny colour and bold flavours will bring your taste buds comfort and warm your belly. You can pump up the spice too by adding those Thai red chiles to garnish – just remember the seeds in those little suckers can be CRAZY hot and melt your tongue/face-off. If you’re into that thing, then definitely have at it. (Seriously, these ones here were like eating fire/burning coals/the devil himself). The chiles in the soup are de-seeded and add a touch of heat without being too spicy at all. To make a more kid-friendly version, just omit chiles all together.

Thai Squash and Coconut Milk Soup | Freshnessgf.com

Thai Squash and Coconut Milk Soup

I brought this to work for lunch and the steamy aroma of lemongrass, lime, and shallots wafted around my cubicle and down the hall. I was mid-slurp when I looked up and found five colleagues hovering around my desk demanding asking what was I eating that smelled so good. When I told them it was a Thai squash and coconut milk soup, they insisted I share the recipe asap. So here you go friends - get your squash soup on. (adapted from Williams-Sonoma Soup of the Day)
Course: Soup
Cuisine: Asian
Diet: Gluten Free
Keyword: coconut, corn-free, dairy-free, egg-free, gluten-free, kid-friendly, soy-free, spicy
Servings: 4
Author: ness

SPECIAL EQUIPMENT

  • Blender or immersion blender
  • Food Processor

INGREDIENTS

  • 4 shallots (quartered)
  • 2 red or green Thai chiles (or serrano chiles, or jalapeño peppers, seeds removed)
  • 1 lemongrass stalk (center white part only, smashed and roughly chopped)
  • 1 can coconut milk
  • 2 cups chicken stock or water
  • 6 kaffir lime leaves (stems removed)
  • 4 cups peeled squash (either acorn or butternut, chopped into 2 cm cubes)
  • 1 1/2 tablespoon fish sauce
  • 1 tablespoon lime juice
  • 1 tablespoon sugar

Garnish:

  • Thai basil leaves, chopped cilantro, fresh limes, green onions, and/or chopped Thai chiles

INSTRUCTIONS

  • In a blender or food processor, combine the shallots, chiles, lemongrass and 1/4 cup water and pulse until a paste forms.
  • Open the can of coconut milk without shaking it. Heat a large pot on medium heat and add the spice paste and thick creamy part of the coconut milk to the pot. Stir together and let simmer for about 5 minutes, stirring occasionally. The paste will get quite fragrant and bubbly.
  • Add the remaining coconut milk, stock, lime leaves and squash and stir to combine. Bring to a boil and then reduce heat to low and let simmer uncovered for about 15 minutes, or until the squash is tender.
  • Remove the lime leaves and discard. Either blend the soup in a blender in batches or use immersion blender to blend until the soup is nice and creamy. Stir in the fish sauce, lime juice and sugar and serve with garnishes.
Summer Corn Salad

Summer Corn Salad

I love vegetables. Always have. When I was little, I watched commercials with kids hating brussels sprouts and broccoli unless they were covered in cheese sauce and it was super weird to me. My sister and I would fight over the last mushroom or baby corn in our stir fry. My veg loving probably stems from my Chinese upbringing where we ate a ton of vegetables –  they were a big part of our meals and often times my favourite part. That being said, it’s taken me years to really love salad.

corn salad ingredients

I was like those broccoli-hating commercial kids when it came to salad. As a kid, most of the salads I ate were basic lettuce covered in ranch, Catalina, or Thousand Island dressing.  So bland, boring and leafy. The only salads that I really liked were Caesar salad or macaroni salad (which isn’t actually a real salad). But all that changed when I moved to Scottsdale Arizona, the land of amazing salads.

corn salad ingredients in bowl

Arizona is probably more well-known for their golf courses, the Grand Canyon and dry heat, but their salad situation is great. On my first trip there,  I had a seared tuna and avocado salad in an Asian dressing and it was the perfect balance of fresh ingredients, flavours, and textures. It was so good. And that was when I fell in love with salads and Scottsdale.

dressing

Okay so maybe I’m being a bit dramatic, but that salad was really great. And almost every salad I ordered in Arizona from that day forward was pretty great too.  Like everywhere.  From family restaurants to upscale spots to local chains. Once we moved down there, I took full advantage of this salad mania and experimented at home with fresh produce from a local farmer’s market.

corn salad

This summer corn salad is my ode to Scottsdale because this salad is all about fresh seasonal ingredients and is satisfying, refreshing and bursting with flavour. It tastes just like summer and is the perfect addition to any BBQ,  as a packed lunch or for a picnic. Salads are awesome.

corn salad on plate

 

Summer Corn Salad

This summer corn salad is my ode to Scottsdale because this salad is all about fresh seasonal ingredients and is satisfying, refreshing and bursting with flavour. It tastes just like summer and is the perfect addition to any BBQ, as a packed lunch or for a picnic. Salads are awesome.
Course: Appetizer, Salad, Side Dish
Diet: Gluten Free, Vegetarian
Keyword: corn, dairy-free, egg-free, fast, gluten-free, kid-friendly, nut-free, tomato, vegetables
Servings: 8 side salads
Author: ness

INGREDIENTS

Salad Ingredients:

  • 6 ears fresh corn (husk removed)
  • 1 English cucumber (diced)
  • 1 pint cherry tomatoes (halved)
  • 1/4 red onion (sliced)
  • 1/4 cup fresh parsley (chopped)

Dressing Ingredients:

  • 1 teaspoon finely chopped garlic
  • 2 teaspoon Dijon mustard
  • 2 tablespoons lemon juice
  • 2 tablespoons white wine vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon honey
  • Salt and pepper to taste

INSTRUCTIONS

  • Bring a large pot of water to boil. Add corn to boiling water and simmer for 5 minutes. Remove from hot water and allow to cool. Hold the cooled corn on the cob over a cutting board and cut corn kernels off the cob in strips using a knife. Add the remaining salad ingredients.
  • In a small bowl, add dressing ingredients except salt and pepper to a small bowl and whisk together. Add salt and pepper to taste. Add dressing to salad ingredients and toss to combine and serve.
This would make a great entree with some grilled salmon, chicken, or steak.

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