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.

Herbed Beet and Celery Salad

Herbed Beet and Celery Salad

So it’s been a while since I posted a recipe and it’s basically because I started a newish gig that involves some travel and lots of catered lunches.  All I can say is that I’m loving the job and maybe a little too much as some of my pants have gotten a wee bit snug (granted, I’m heavily invested in skinny jeans and have not said no to anything delicious in like 3 months).  With the weather warming up and the awesomeness of summer around the corner, I think it’s time to light up both my caloric intake and wardrobe palette of all black.

Herbed Beet and Celery Salad

A gorgeous salad inspired by Yotam Ottolenghi’s Plenty and Plenty More cookbooks, two of my fave vegetarian resources

I’m really craving a fresh springy salad and love this pretty green and pinky purple salad of beets, celery and fresh herbs.  A little goat cheese and a few pumpkin seeds add some tasty texture and all around this salad is both beautiful and satisfying.  It’s dead easy to prepare, mostly chopping veggies and boiling the beets. The dressing is super simple too which lets the flavours of the fresh ingredients take centre stage.

It would also be great with grilled shrimp or chicken breast for a heartier meal.

Beet salad ingredients

Celery is really one of the star ingredients here.  Like if this salad was the Oscars, the beets would be Julianne Moore and the celery would be Patricia Arquette.  Celery is so rarely a feature ingredient in anything.

Usually, it’s next to some chicken wings and ranch sauce or part of the flavour base of soups and sauces.  But not here.  Besides being low calorie, celery has many nutritional benefits including high in fibre, anti-oxidants, and vitamins K, A, C and folate and potassium.  Beets are superfoods too great for fighting inflammation, lowering blood pressure, and rich in nutrients among other things.  A double win here people.

Herbed Beet and Celery Salad

Herbed Beet and Celery Salad

A gorgeous salad inspired by Yotam Ottolenghi’s Plenty and Plenty More cookbooks, two of my fave vegetarian resources. Serves 2 as a main or 3 to 4 as a starter.
Course: Salad, Side Dish
Diet: Gluten Free, Vegan, Vegetarian
Keyword: corn-free, egg-free, gluten-free, nut-free, soy-free
Servings: 2 Servings
Author: ness

INGREDIENTS

  • 3 large beets (peeled and cut into 1/2" wedges)
  • 6 stalks of celery
  • 1 cup cilantro leaves
  • 1 cup parsley leaves
  • 1/4 red onion (finely sliced)
  • 6 to 8 radishes (thin sliced into rounds or matchsticks)
  • 2 ounces goat cheese
  • 3 tablespoons pumpkin seeds

Dressing Ingredients:

  • 2 tablespoons white wine vinegar
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon honey
  • 1/2 teaspoon sumac plus more for garnish
  • Pinch of fresh ground pepper

INSTRUCTIONS

  • Bring a medium pot of water to boil on high heat. Add beets to boiling water and reduce heat to simmer for 8 to 10 minutes or until beets are tender enough to pierce easily with a fork.  
  • While the water is boiling, prepare a large bowl filled with cold water and a cup of ice.  When the beets are done, strain and immerse in the cold ice water to stop cooking. Drain beets and set aside.
  • Meanwhile, slice celery and red onions in thin slices. Tear cilantro and parsley leaves from stems. Make dressing - add all the ingredients together in a  small bowl and stir vigorously until combined.
  • Once the beets are cooked and everything is chopped, add the beets, celery, parsley, cilantro, red onions, and radishes and dressing. Stir gently to combine.
  • Top with goat cheese, pumpkin seeds and additional sumac and fresh ground pepper before serving.
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.
Green Ginger Juice

Green Ginger Juice

I have a new addition to my home – something I’ve wanted and dreamed about for a long time.  Yup, I got a VitaMix.  It is AWESOME and I LOVE it.  Like LOVE LOVE it.  I was gifted this amazing piece of equipment by my generous parents for Christmas (thanks mom and dad).

I’ve always wanted one, longingly stared at them in stores or on friend’s countertops but held off due impart to the high price tag and also my limited kitchen storage space.  But I’m so excited to have this in my kitchen and I’ve used it almost every day since I got it – for sauce (chimichurri), soup (butternut squash), smoothies (fruit and coconut water), and my new fave green juice.

Based on its versatility and frequency of use, it’s more than worthy of taking up a piece of prime real estate atop my limited kitchen countertops.

Green Ginger Juice | Freshnessgf.comThis green ginger juice is actually a combination my husband shared with me – it’s pretty green, a bit sweet, and very refreshing.

The ginger adds a nice little kick too.  I feel uber-healthy with every sip and it’s a pretty great snack or breakfast drink to start the day.

The VitaMix is strong enough to blitz every last bit of pulp into a smooth and delicious drink. I totally get why the VitaMix is used in so many professional kitchens and homes alike and has a cult-like following.

Green Ginger Juice | Freshnessgf.com

Look how the whole pitcher just filled right up with the veggies and apples.  Let the detox begin.  I am hoping that if I continue to drink these on the regular that my skin will start to glow and my waistline will start to shrink.  I’ll keep you posted.

Green Ginger Juice | Freshnessgf.com

 

Green Ginger Juice | Freshnessgf.com

Green Ginger Juice

This green ginger juice is actually a combination my husband shared with me - it's pretty green, a bit sweet, and very refreshing. Serves 2 to 3.
Course: Breakfast, Drinks
Diet: Gluten Free, Vegan, Vegetarian
Keyword: apples, corn-free, egg-free, fruits, kid-friendly, nut-free, soy-free, vegetables
Servings: 2
Author: ness

SPECIAL EQUIPMENT

  • Powerful blender like the VitaMix

INGREDIENTS

  • 2 cups spinach leaves (washed)
  • 3 stalks of celery (washed)
  • 2 medium sized gala apples (or other sweet apples, washed and cores removed)
  • 1 inch piece of ginger (peeled)
  • 2 cups cold water
  • 1 to 2 teaspoons agave nectar (optional)

INSTRUCTIONS

  • Add the spinach, celery, apples, ginger, and water to the blender and blend until smooth.
  • For added sweetness, add agave nectar, one teaspoon at a time until a desired sweetness is reached.
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.

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