Juicy Oven-baked Kebabs, by Diane

 

This recipe came from Simple Home Edit but I've been seeing it trending online for a while. Apparently this is an easy and legit way to make kubideh, my favorite Persian kabobs! This could not have been any easier to make, and while I think I'd adjust the spices a bit next time this was so juicy and amazing served with my Tzatziki sauce! Yum. 

Although I scored the beef as instructed it still came out in one layer, which was fine as I just recut them once cooled. Also, the recipe called to brush the beef with 2 tbsp EVOO before cooking which I forgot but it definitely didn't need this so it's omitted below. Finally, when I took the kebabs out of the oven they were in a pool of juice, but in one minute flat it was completely reabsorbed- so don't drain these!

Ingredients:

1 lb ground beef or lamb (I used beef this time)

1/2 yellow onion, grated

3 cloves garlic, finely minced

1 tbsp ground cumin

1 tbsp ground coriander

1 tbsp sweet paprika

1 tsp chili flakes

1 tsp Balti seasoning (this adds some dimension but can be skipped if not found)

2 tsp sea salt

1/4 tsp fresh ground black pepper

3 tbsp fresh parsley, minced

1/2 tsp baking soda

Sumac Onions: 1 small red onion (I used the other half of the white onion), 1.5 tbsp sumac, 1/2 lemon juiced, 1 tsp EVOO, 1/4 tsp salt

Directions:

1. Line a baking tray with parchment paper and preheat oven to 425. 

2. Mix all the kebab ingredients together until firmly held, then spread onto the baking tray in an even layer. Try to make it into a rectangle shape so all the kebabs are the same size. (if short on time you can put onion, garlic and parsley into a food processor until finely chopped)

3. Cut the kebabs into 1 inch wide strips down to the parchment paper vertically, then score horizontally just about halfway through to make the kebabs cook more evenly.

4. Cook for 15 minutes, remove and let cool. The juices should reabsorb here and it will come out nice and juicy!

5. For air fryer: Make into 9 meatballs and cook at 400 for 12 min, flip and cook another 4 or so until internal temp is 145-150.

Tzatziki Sauce, by Diane

 

This recipe comes from Love and Lemons, and I adjusted some things a bit (including throwing everything into a food processor rather than grating or mincing). I wouldn't change a thing because this was outstanding and I could like this off a shoe!! I made this to go with my sheet pan kebabs, and it was SO good together. It whips up super quick, too! 

Ingredients:

1/2 cucumber, cut into 1 inch chunks

1 cup full fat plain greek yogurt

1/2 lemon, squeezed (about 1 tbsp fresh juice)

1/2 tbsp EVOO

2 garlic cloves

1/4 tsp sea salt

1 tbsp dill mix (or 1 tbsp fresh dill)

1 tbsp fresh parsley leaves

Directions:

Add everything to a food processor and whiz until combined and still chunky. 

Baked Tilapia with Lemon, by Cheryl

On my quest to add more fish to my diet that isn't salmon, I found this easy, quick, and healthy recipe! I don't usually cook with a lot of lemon, but it added a refreshing taste to the fish. I served it over farro with a side salad. This dish is light and would be perfect for summer, which is when I'd probably make it next. Yum!

Ingredients (recipe from here): 

1 pint cherry tomatoes, cut in half

1 large shallot, thinly sliced

3 garlic cloves, minced (oops forgot this!)

1 small lemon, thinly sliced into rings

2 tbsp olive oil, divided

salt

4 oz feta cheese

1.5 lbs tilapia

1 tbsp Italian seasoning

1 pinch red pepper flakes

1 tsp smoked paprika

2 tbsp drained capers

finely chopped fresh parsley or basil

fresh ground black pepper

Directions: 

1) Preheat oven to 425. 

2) Place the chopped vegetables and lemon slices in the bottom of a 9x13 baking dish. Mix with 1tbsp olive oil, salt, and pepper. 

3) Crumble the feta cheese over the top. 

4) Pat the tilapia dry. Rub with 1 tbsp olive oil and salt. Place on top of other mix in the dish. Sprinkle the tops with black pepper, smoked paprika, and red. pepper flakes. Sprinkle the capers on top. 

5) Bake for 20-25 minutes. Serve over a grain of your choosing. 

Fall Sausage, White Beans, and Kale, by Diane

 

I whipped this up for dinners this week and it was really easy quick and delicious! I had some leftover white wine from a party this weekend and thought to use it here, and this is good alone or with a crusty bread!

Ingredients:

Pre-cooked chicken apple sausage (I got one with bourbon in it too!), sliced into coins

1 can cannellini beans, drained and rinsed

1 large bunch kale, leaves removed and chopped (discard stems)

1 large shallot, thinly sliced

3 cloves garlic, minced

1 cup white wine

1 cup chicken broth

Seasonings: salt, pepper, poultry seasoning, powdered rosemary

Directions:

1. In a large pan, brown sausage over medium heat. 

2. Add in shallots and garlic and a little broth to deglaze the pan and cook until browned. 

3. Add beans and a little more broth, cook for about 2 minutes and add seasonings and stir.

4. Deglaze the pan with wine and remaining broth, bring heat up to a low simmer.

5. Add kale and cook until kale is wilted and liquid is mostly cooked out. 

Fresh Cabbage Kimchi, by Diane

 

I took a cooking class in Seoul, South Korea and we learned to make four types of kimchi. This was a new type for me and I was obsessed with the flavor!! Unlike fermented kimchi, it has more crunch and is tossed with just a bit of sesame oil for an unreal flavor. If you leave it in the fridge at a few days-1 week it begins to get those gut healthy probiotics from fermentation too. Yum!

Ingredients:

1 large napa cabbage

7 stalks scallions, green parts only, sliced into 1/3's

1/4 large white onion, sliced into slivers

4 cloves garlic, minced

Coarse salt

Water

3 tbsp gochujaru (Korean red chili powder- you cannot sub regular chili powder or flakes here!)

1 tbsp fish sauce

1/2 tbsp preserved shrimps

1 tbsp white sugar

1 tsp crushed sesame seeds (or 1 tbsp whole sesame seeds)

1 tbsp sesame oil (use high quality if possible)

Directions:

1. Cut the cabbage in two parts separating the leafy from the stem for each leaf. For the leafy green parts, cut into bite size pieces and set in one large bowl. For the white stems, slice into bite size pieces at a diagonal (instead of straight down, cut diagonally out to expose more of the stem to marinate), set in another bowl. 

2. For the stems, add 1/2 tbsp coarse salt and 1 tbsp water, mix well with your hands and let sit 15 min. For the leaves, add 1/2 tbsp coarse salt, mix well with your hands and let sit 15 min. 

3. While the cabbage sits, mix the seasoning ingredients together (green onion, white onion, gochujaru, fish sauce, shrimps, sugar and garlic) in a small bowl and cover in the fridge.

4. Rinse each bowl of cabbage well with running water, drain, and repeat 2-3 times to get all the salt water off. Then combine the cabbage in a strainer and let sit for one hour.

5. After the hour is up, combine cabbage and seasoning in a large bowl and mix well with your hands (do not touch your eyes or use kitchen safe gloves). Add sesame oil and sesame seeds and mix gently, coating each piece.

6. Kimchi is ready to eat, or it can be stored in an airtight container in the fridge.