West African Sweet Potato Stew

Sweet potatoes are one of the many ingredients that scream fall. There are many dishes that are ubiquitous during the fall season that feature sweet potatoes such as sweet potato pie. The sweetness of sweet potatoes goes extremely well with sweet spices such as allspice, clove, cinnamon, and nutmeg. When you combine sweet potatoes with savory ingredients, the results can be just as delicious. This sweet potato stew inspired by West African cuisine is a dish that combines both sweet and savory ingredients to create a delicious vegetarian main dish or a great side dish for any meal. If you are bored with your sweet potato recipes, give this sweet potato stew a try. It is will open up your palate to new taste possibilities. Enjoy!

Ingredients:

5 large sweet potatoes, peeled and chopped into chunks 

4 cloves of chopped garlic 

1 cup of chopped cilantro 

1 28 ounce can of chopped tomatoes 

1 small can of chick peas

1 package of frozen green beans 

2 teaspoons of ground cumin 

1/4 teaspoon of ground cinnamon 

1/8 teaspoon of cayenne pepper

1 cup of water 

1/2 cup of chunky peanut butter 

salt 

black pepper

Method: 

In a blender of food processor combine the garlic, cilantro, tomatoes, cumin, cayenne pepper, water, peanut butter, and cinnamon. Pulse the mixture until fully combined. Place the mixture into a large stock pot and bring to a boil. Once at a boil place the chunks of sweet potato into the mixture. Simmer the sweet potatoes for about an hour. After an hour of simmering, add the chick peas and cook for an additional 10 minutes. Next add the frozen green beans. Cook for an additional 5 minutes at a simmer. The dish is down when the sweet potatoes are tender. During the cooking process be sure to stir the sweet potatoes to prevent sticking. Season with salt and pepper to taste. 

Modern Pastry

When it comes to food rivalries in Boston there are many. Everyone in the city and the suburbs has their favorite pizza, hamburger, and seafood restaurant that they stay extremely loyal to and detest the competition. The same can be said about Boston's favorite cannoli. There are those that stay loyal to the plethora of choices at Mike's Pastry. Right down the street there is another Italian bakery that Bostonians flock to for cannoli and other delicious treats called Modern Pastry. When you compare Mike's with Modern, its a battle between glitz and a classic. Mike's Pastry is the bigger bakery no doubt. On a good day you can find customers lining up on the street to get a cannoli from Mike's.While at Modern Pastry the line might not be out the door, but the pastry they bake is not to joke with. Its one hundred percent authentic and the cannoli are made to order. A simple cannoli filled with ricotta cheese, mini chocolate chips, and powdered sugar is all you need to experience an amazing taste of the North End. Do not be afraid when you do you not see the cannoli in the front of the store with the rest of the pastries. They make them for you when you order so it is not getting stale lying in the front display. For something that is not in all of the travel guides and packed with out of town tourists, Modern Pastry may become your new cannoli spot. Enjoy the power of the cannoli everyone!

Apple Apricot Cobbler

I love how fall has many culinary delights that are specifically associated with the season. Fall is a season that reeks of apple dishes. There is apple crisp, apple pie, apple cider, and apple cider doughnuts to name just a few apple treats that make fall what it is food wise. To mix things up, I tried to make a new recipe that utilizes the apple bounty that I picked at my local apple orchard. This apple cobbler also features dried apricots. I was pleasantly surprised that it came out perfectly. Serve this delicious confection with a scoop of vanilla ice cream. I guarantee that you will be in fall heaven with this Apple Apricot Cobbler this fall. 

Ingredients:

1 cup dried apricots that have been cut in half

1/2 cup orange juice

5 large apples 

1/2 cup dark brown sugar

1/2 teaspoon ground allspice 

1/4 teaspoon ground ginger 

1/4 teaspoon ground clove 

3/4 cup  unsalted sweet butter which has been softened 

3/4 cup granulated white sugar 

2 large eggs

1 tablespoon vanilla extract 

1 1/2 cup sifted all-purpose flour 

2 teaspoons baking powder 

1 tablespoon regular brown sugar 

Method:

In a medium to large saucepan place the halved apricots and cover with the orange juice. Next peel, core and cut the apples into slices. Add the cut apples, 1/2 cup brown sugar, and spices to the apricots. Mix all of the ingredients and simmer for about 10 minutes. Preheat your oven to 375 degrees Fahrenheit. For the cobbler you will need at least a 2 quart baking dish. Grease the baking dish with butter, margarine, or baking spray. In a mixing bowl beat butter and granulated sugar until it is fluffy. Add the eggs one at a time. Once the eggs are beaten into the butter and sugar mixture stir in the vanilla. Add the flour and baking powder and beat until fully incorporated. Once the batter is ready, pour the apple and apricot mixture into the greased baking dish. Then place the batter over the apple and apricot mixture. Top the batter with the one tablespoon of regular brown sugar. Bake for about 40 minutes at 375 degrees Fahrenheit. The crust should be golden brown and delicious by this point. Serve by itself or with a scoop of vanilla ice cream.

cranberry apricot sauce

Cranberry sauce is a ubiquitous part of any roast turkey dinner. Whether it be for Thanksgiving or any other holiday meal, cranberry sauce is a must have. While it is a must have addition to any Thanksgiving dinner, many people opt to open a can of cranberry jelly and serve it to their guest. While this might be the easiest thing to do, it is not the tastiest option. Making your own cranberry sauce is extremely easy to make. This year make sure to make this cranberry sauce to wow your guests at your Thanksgiving meal. 

Ingredients:

1 bag of fresh cranberries (12 oz.)

1 cup of apricot jam 

1/2 teaspoon of ground ginger 

1/2 cup of orange juice 

1/2 cup of sugar 

1 cup of diced dried apricots 

Method: 

Combine all of the ingredients into a large pot. Bring to a boil and then reduce the heat to medium. Make sure to stir the sauce to prevent scorching. When the cranberries begin to pop you will notice that the sauce will be thicker than before. Turn off the heat and let the sauce thicken. As the sauce cools it will thicken dramatically. Once the sauce has cooled completely it is ready to serve. Make sure to keep an eye on the sauce when you are making it. 

Maple Butternut Squash

One of the many bounties of fall is the variety of squashes available. One of my favorite preparations of squash is to roast it coated with maple syrup and spices. For this recipe I would use one butternut squash. This is a perfect side dish to your Thanksgiving dinner, or any steak dinner. 

Ingredients:

one butternut squash

one teaspoon cumin

one teaspoon allspice

one teaspoon cinnamon 

3 tablespoons of maple syrup

one teaspoon black pepper

one tablespoon sesame oil 

2 tablespoons canola oil 

one teaspoon salt 

Method:

Peel the butter squash and take out the seeds from the squash. Next cut the squash into chunks. Combine all of the spices, oil, and syrup with the chunks of squash. Place on a baking sheet and cook in a 415 degree Fahrenheit oven. Every 15 minutes you should turn over the chunks of squash. This will help it prevent from sticking to the pan. 

Baked Tilapia with Potatoes

If you live in New England you are probably well aware of the dish called baked scrod. It is usually Cod that is baked in an oven and topped with seasoned bread crumbs. While Cod is the traditional fish used in the dish, you may use any other mild white fish such as Haddock, Halibut, or Tilapia. Cook with roasted potatoes and you will have an authentic taste of New England.

Ingredients:
Tilapia fillets
1 cup unseasoned breadcrumbs
6 cloves of garlic minced
one medium onion diced
1 tablespoon minced lemon zest
teaspoon paprika
2 tablespoons butter
tablespoon of sesame oil
salt and pepper

4 red potatoes cut into chunks
olive oil
salt  and pepper
teaspoon of thyme

Method:
Place the cut potatoes in a baking dish with half the diced onion, 3 cloves of mined garlic, thyme, two tablespoons olive oil, salt, and pepper. Make sure that the ingredients are incorporated fully. Set your oven to 425 degress Fahrenheit. Cook the potatoes for 20 minutes. After 20 minutes take the potatoes out of the oven and give them a stir. While the potatoes are cooking, melt two tablespoons of butter in a small sauce pan. Once the butter has melted add the other half of the diced onion, the rest of the minced garlic, paprika, and sesame oil. Cook until the onions and garlic have softened. This should take about 3 to 4 minutes. After the onions and garlic have softened add the breadcrumbs to the saucepan. Make sure that the breadcrumbs are fully coated with the melted butter, onions, and garlic. Let the breadcrumb mixture cool before placing it on top of the Tilapia fillets. Once you take the potatoes out at the 20 minute mark, place the Tilapia fillets on top of the potatoes. Then divided the breadcrumb mixture evenly on top of the fillets. Cook the fish on top of the potatoes for 20 minutes at 425 degrees Fahrenheit. Serve with a salad or vegetable of your choice.

Guacamole

The saying goes when life gives you lemons, make lemonade. What if life does not give you lemons? What if life gives you ripe avocados? The saying would become if life give you avocados, make guacamole. Originally from Mexico, guacamole has become an American favorite that has become extremely popular at parties and other times when friends come together. Besides being a favorite dip with tortilla chips, guacamole goes great as a condiment in a burrito or a taco. Buying guacamole at the store prepackaged  is something that I really do not recommend. Why would you buy pre made guacamole at the grocery store when you can make a homemade version that is at least hundred percent better than buying it. It is also extremely easy to make your own guacamole at home. For guacamole you will need at least two ripe avocados, onion, tomatoes, garlic, salt, and pepper. If you want to put cilantro or jalapenos you may. Guacamole is perfect with tortilla chips so make sure you have a full bag of them before you attempt to make your guacamole. Enjoy

Ingredients:

two avocados

two tomatoes diced 

half and onion diced

2 large cloves of garlic minced 

tablespoon of generic hot sauce

the juice of a lime

salt 

black pepper

Method:

In mixing bowl mash the two avocados. When the avocados are mashed, you may add the rest of the ingredients. When the ingredients are incorporated, the guacamole is ready to eat.

Teriyaki Salmon

When it comes to cooking fish at home, many people are scared to do it themselves. Some people would rather go out to eat at a restaurant that specializes in cooking fish and seafood. There are also those people who are so scared of cooking fish they do not eat it at all. This recipe is so easy to prepare any intimidated home cook will be able to make this fish dish. Next time the salmon is fresh at the supermarket or fish market, give this teriyaki salmon recipe a try. Enjoy!

Ingredients:
fresh salmon
1/4 cup soy sauce
two tablespoons of maple syrup
tablespoon of honey
teaspoon ground cinnamon
teaspoon ground allspice
teaspoon ground ginger
black pepper
sesame oil
tablespoon of apple cider vinegar
1/2 teaspoon ground cardamom
sliced green and red peppers
sliced red onion
minced garlic
sesame seeds

Method:
Preheat your oven to 415 degrees Fahrenheit. Place the sliced peppers and red onion at the bottom of a baking dish. Place the salmon on top of the peppers and onions. In a mixing bowl, combine the soy sauce, maple syrup, honey, cinnamon, allspice, ginger, black pepper, sesame oil, vinegar, garlic, and cardamom. Once combined, pour the sauce on top of the salmon. Cover the top of the salmon with sesame seeds. Cook the salmon for about 15 minutes at 415 degrees Fahrenheit. To finish the salmon, broil the top to create a nice golden brown color. Make sure to keep an eye on the broiler so that you do not burn the top of the salmon.

Challah French Toast

I am confident that you can find Challah bread in my house most weekends and holidays. For those of you that do not know, Challah bread is a special braided bread eaten by Jews on Shabbat. It is shaped in a circle for Rosh Hashanah, Jewish New Year. It gets its distinct color, and taste from the addition of eggs to the bread. Challah is a rich, sweet bread perfect for French Toast. Many people tend to compare Challah bread to French Brioche bread except Challah does not have any milk products in it as it has to be Kosher. When my family has leftover Challah bread, we usually make French Toast with it to not be wasteful. When making Challah French Toast it is important to use old Challah. Fresh Challah is made to be eaten as is. When it gets old and a little bit stale, it is perfect for French Toast. If you are making French Toast without Challah, it is still important to use older bread. Fresh bread does not work well in French Toast. Serve the Challah French toast with macerated strawberries, real maple syrup(no Aunt Jemima), and powdered sugar on top. It is the definition of Jewish comfort food. Enjoy!

Ingredients:

Challah Bread, Sliced 

3 eggs

1/2 teaspoon vanilla extract

3/4 cup milk 

enough oil for frying the French Toast

Method:
Pour enough oil into a frying pan to pan fry the French Toast and bring up to temperature at a medium heat. In a mixing bowl,, combine the milk, eggs, and vanilla extract until combined. Once the egg mixture is combined, soak the bread until it is coated. Once the bread is coated place in the oil to fry. The frying of the french Toast should not take too long. When both sides are golden brown and delicious they are ready to take out of the pan. Drain the excess oil with a paper towel before serving. Top the French toast with macerated strawberries, maple syrup, or powdered sugar.

Framingham Beer Works

While I was living in Tel Aviv for a year, Boston Beer Works decided to open a branch in Framingham. If you are not familiar with Boston Beer Works, it is a microbrewery based in Boston, Massachusetts. Many New England sports fans know Boston Beer Works for their locations on Canal St near the TD Garden and across from Fenway Park. Boston Beer Works has branched out from those two locations to include suburb locations in Lowell, Salem, Hingham, and in Framingham. There is even a location in one of the terminals of Logan International Airport here in Boston. While Framingham Beer Works does not have the same name as its flagship in Boston, it has the same beer and menu items you can find before and after Red Sox games or before the Bruins or Celtics games. The Framingham Beer Works is like walking into a microbrewery sports bar. There are huge televisions so you can simultaneously watch more than one game. It is a loud atmosphere in the restaurant with the game commentary blasting from the speakers. The menu at Framingham Beer works is geared towards pub food. Burgers, appetizers, sandwiches, and salads. They do have specials and other entrees as well as the pub grub. What sets Framingham Beer Works apart is their microbrewed beers. All of their beers are delicious especially their IPA. I tasted their pumpkin ale which was served with cinnamon sugar on the rim. I love it when bars serve a pumpkin beer with cinnamon sugar on the rim of the glass. It makes the beer taste better in my opinion. For great beer, food, and a place to watch the big game go to Framingham Beers Works or any of the other Boston Beer Works locations. If you are going to the Red Sox, Bruins, Celtics game stop by Boston Beer Works on Canal St and across the street from Fenway Park for a few beers before the game. Boston Beer Works is a great reason why it does not suck to be a beer fan in New England. Enjoy!

Drinktime: Cisco Brewers Pumple Drumkin

It amazes me how many microbreweries there are in New England. It seems to me that they all produce quality beer as well as upholding brewing traditions such as producing seasonal varieties. One of those seasonal varieties that I love is a great pumpkin ale during the fall. I stumbled upon a great microbrewery based out of Nantucket that also has an outstanding pumpkin ale called Cisco Brewers. Their fall seasonal pumpkin beer is called Pumple Drumkin. Like many of the other pumpkin beers around this time of the year, it has a distinct pumpkin pie spice taste. With an alcohol content of 6%, the Pumple Drumkin has a slighty crisp bite to it. I give it the thumbs up for fall beers as it is a perfect accompaniment to a cool fall day. Besides the Pumple Drumkin, Cisco Brewers brews a pale ale, a wheat beer called the Grey Lady Ale, and an IPA. If you are lucky enough to be in New England then look out for it your local liquor store. Availability outside of New England may be limited and finding the Pumple Drumkin may not be possible. If you are lucky to find it, please try it. Your taste buds will thank you later. Enjoy!

Drinktime: Harpoon UFO Pumpkin

If you cannot tell that I have been drinking a lot of fall seasonal beers well then you must be blind. Fall is here and that means that some of the best breweries in the country are coming out with beer equally deserving of praise. Harpoon Brewery is one of my favorite not because it is locally brewed in Boston and Vermont. It is because their beers are so damn good. For many people Harpoon means one of the best India Pale Ale's (IPA) in the country. Harpoon also offers an unfiltered beer series called UFO. The UFO White is a white ale which is what Blue Moon is. For the fall, Harpoon has put out a pumpkin UFO which is remarkable. The Harpoon UFO Pumpkin has an amazing taste that is crisp and mellow. You definitely taste the pumpkin and the spices that the brewers put into the beer. There is a distinct lingering aftertaste of pumpkin which is great for a pumpkin beer. If you are in the New England Area, you can probably find the UFO pumpkin in your local liquor store shelve. If you are outside of the New England area you may have a hard time finding this delicious pumpkin beer. If you are in New England please give this seasonal pumpkin beer a taste. You will not be disappointed if you are a fan of pumpkin beers. Enjoy!

Drinktime: Harpoon Craft Cider

Fall is such a fun time to be drinking a great fall seasonal beer such as Sam Adams Octoberfest or a Shipyard Pumpkinhead. fall is also a perfect time for an amazing apple cider. Either non alcoholic or hard, apple cider in the fall is better than apple cider in summertime. The apple harvest is in fall so what better way to celebrate that with a nice refreshing apple cider right? I stumbled upon Harpoon Craft Cider at the local liquor store and had to try it because I had never seen or tasted it before. When I got back to my friend's apartment and opened one i recognized the great potential it had to become a seasonal favorite of mine. The cider is crispy, clean, and most importantly it tastes like apples. In fact, harpoon only uses freshly pressed apples to make their cider so you have to like what they are doing. With an alcohol content around 5 percent, it is very easy on the palate and a delight to drink. For those drinkers who are gluten free fear not, you may taste this delightful apple cider because there is zero gluten contained inside. Harpoon has many other amazing offerings besides the apple cider. IPA fans love Harpoon for their interpretation of the India Pale Ale. Harpoon has a large variety of seasonal and year round beers to choose from including its UFO series which is pretty special so check it out. You can find Harpoon Craft Cider in a six pack in your local liquor store or if you are luck on tap at your local bar or pub. Next time you are feeling festive for a fall beverage, try a Harpoon Craft Cider. I hope you enjoy its apple goodness as much as I did. Enjoy!

Drinktime: Long Trail Pumpkin Ale

It is that time of the year everyone. Days are getting shorter, colder, and the leaves start to change their colors. Fall is in the air and that could only mean that fall seasonal beers are being pumped out by breweries. It is a privilege being a beer drinker living in New England because there are a plethora of local breweries producing award winning beers. Most of these breweries happen also to practice the tradition of creating and producing seasonal beers. Fall is my favorite time of the year for drinking beer because of the variety available during the fall season. Fall beers are my favorite because they have flavor that warms you up on a cool fall night. Fall also means pumpkin beer season. Many breweries make their fall seasonal beer a pumpkin beer. One of those breweries is Long Trail. One of my favorite breweries, Long Trail makes craft beer in the beautiful Green Mountains of Vermont. The Pumpkin Ale that Long Trail puts out is one of the best. The blend of flavors in the Pumpkin Ale make it a great beer for the season. Give the Long Trail Pumpkin Ale a try this season. It may open your world to seasonal beers and especially pumpkin beers. Enjoy!

Eggplant Mafroum

Mafroum is a special dish hailing from North Africa. Sometimes made with potatoes instead of eggplant. Mafroum is eggplant or potatoes stuffed with spiced ground meat and then baked in tomato sauce. It is a great dish to serve alongside a salad with rice or couscous. There are many steps to making the Mafroum, but you will be rewarded.

Ingredients:
two medium sized eggplants
3 eggs
enough flour to coat the eggplants

meat mixture:
one pound of ground beef
3/4 cup chopped parsley
1/4 cup of chopped mint
1 potato grated and drained
1/2 teaspoon ground cardamom
tablespoon ground black pepper
1/2 teaspoon ground allspice
teaspoon ground cinnamon
tablespoon ground ginger
1/2 teaspoon of ground nutmeg

sauce:
1 large onion chopped
5 cloves of garlic chopped
1 cup of chopped celery
3 tablespoons of tomato paste
1/2 diced tomatoes
1/2 tablespoon paprika
teaspoon ground ginger
1/2 savoy cabbage chopped
1 1/2 quarts water
1/4 cup chopped mint
1/4 cup chopped celery leaves
1/4 cup chopped parsley

Method:
To prepare the meat stuffing combine all of the spices with the meat. Set aside for half an hour to let the flavors mix.

Cut the eggplant into large slices. Make sure to slice the pieces of eggplant but not going all the way through. Stuff the meat mixture into the eggplants. In a frying pan heat enough oil to shallow fry the eggplant. Coat the eggplant in flour. After coating in flour dunk the eggplants in beaten egg. After the eggplants are coated fry them until they are browned. After the eggplants are fried, you can remove most of the oil and start to prepare the sauce in the same pan. Saute the chopped onion until the onions become soft. Next add the celery and garlic. Cook for about 4 1/2 minutes. Then add the diced tomatoes and tomato paste. Stir the tomatoes and tomato paste into the onions and cook at a low heat for about 10 minutes. After 10 minutes
add the water and cabbage. Cook for 20 minutes and then add the chopped herbs. Place the fried eggplants in a casserole dish in a single layer and cover with the sauce. Bake at a 350 degree Fahrenheit oven for an hour. Serve with couscous and salad. Enjoy!

Teriyaki Chicken Wings

Chicken wings are the ultimate food to eat while watching the big game. We love the different sauces we can have with our chicken wings. We also like to have the option of boneless. We love chicken wings so much that there are restaurants just selling chicken wings cooked with a variety of sauces for our eating pleasure. The mainstay and original maybe buffalo style hot wings which is amazing with a side of blue cheese dressing and cold beer. There are more options than just hot wings. There are barbecue wings covered in barbecue sauce. There are wings in Jamaican Jerk seasoning and sauce. There are also wings covered in teriyaki sauce. Serve these teriyaki wings next time you have a craving for wings, or for the big football game. Either way these teriyaki wings are a hit.

Ingredients:
chicken wings
two tablespoons of sesame oil
1/4 cup chili sauce (or ketchup)
1/2 cup soy sauce
1/2 cup apple juice
tablespoon black pepper
1/4 brown sugar
1/4 cup of maple sugar
tablespoon minced ginger
tablespoon minced garlic
teaspoon cinnamon
teaspoon nutmeg
teaspoon allspice
teaspoon cardamom
teaspoon cumin
tabslpoon sesame seeds
sliced onion

Method:

Combine all of the ingredients in a bowl and mix. When the marinade is thoroughly mixed place the chicken wings into the marinade. You can marinade the chicken wings for an hour or overnight. Marinating for an hour is my minimum recommendation. After marinating the chicken wings, line them on a cooking tray lined with foil. Place the chicken wings into a preheated 375 degree Fahrenheit oven. Cook for 30 minutes.While cooking the wings if you place the sauce in a small sauce pot and bring to a simmer, you will be left with a nice sauce to baste the chicken with. Half way through you should baste the wings with the leftover marinade. After 30 minutes of cooking, raise the temperature of the oven to 415 degrees Fahrenheit. Cook for 20 minutes and baste the wings ten minutes into the 20 minutes. After 20 minutes of cooking place the wings underneath the broiler on low. Baste the wings every 2 minutes making sure not to burn the weeks. When the weeks look sufficiently coated with sauce, they are ready. They are perfect by themselves or you could serve them with the leftover sauce. These wings are too good to be dipped in ranch or blue cheese dressing. Next time you are hungry for wings, give these teriyaki wings a try. They are full with flavor, easy to make, and fun as well to make. Enjoy!

Onion Soup with Corn and Pasta

Knowing what to do with ingredients in the kitchen is extremely important to become a great cook at home. Knowing how to make the most of what you have on hand is a great skill to have. When you are down to a variety of random food items that seem to not go together, improvisation with those ingredients can separate you from making a delicious homemade dinner and calling for take out. For this recipe I had to improvise with my available ingredients. With them I made a onion noodle soup with some leftover corn.

Ingredients:
1/2 cup of corn
pasta(any kind will do)
three onions chopped
three cloves minced
two teaspoons of thyme
teaspoon of cumin
teaspoon chili flake
tablespoon of chicken base
water
1/4 cup of soy sauce
salt
pepper
olive oil

Method:

In a soup pot  cook the chopped onions in olive oil until they become caramelized. This should take about 20 minutes. Make sure to cook them at a medium to medium low heat. Stir the onions ocassionally for even cooking. If the onions begin to stick add so water to the pot. After the onions having caramelized, add the minced garlic, cumin, thyme, chili flake, salt and pepper. Cook until the garlic and chili flake is fragrant. This should take about 2 minutes. After that add enough water to the pot to cook the pasta. Now it will start to look like onion soup. Bring the soup to a boil. When it is at a bowl add the soy sauce, chicken base, and pasta. When the pasta is almost done cooking add the corn to heat through. When serving, garnish with mint. I hope this recipe makes you excited to do some kitchen improvisation of your own. Enjoy!

Braised Chicken with Chick Peas, Eggplant and Rice

You can never have too many recipes for chicken. It is such a versatile food that the possibilities are endless when it comes to recipes for chicken. This recipe calls for braising the chicken. For this preparation, I would suggest using chicken legs or thighs. Legs and Thighs have the dark meat of the chicken that takes well to braising. chicken breast does not take well to braising because it does not have the fat content to keep it moist during the long cooking time.

Ingredients:
chicken legs
olive oil
1/2 cup of red wine
one cup of water
two teaspoons cumin
two teaspoons coriander
teaspoon cinnamon
three cloves of garlic minced
one medium onion diced
teaspoon chili flakes
teaspoon of thyme
teaspoon of basil
one can of whole chick peas that has been drained
1/2 cup of eggplant cut into quarters
salt
pepper

Method:
In a large pot, brown the chicken legs in some olive oil. When both sides of the chicken are browned, take out of the pan. Add a little bit more olive oil and saute the diced onions. Cook for three minutes and then add the garlic. Cook for about a minute. Next add the cinnamon, chili flakes, basil, coriander, cumin, and thyme. Cook until the herbs and spices are fully incorporated in the onion. Add the liquids next and bring to a boil. Once at a boil, add the chicken and simmer for about half a hour. After 30 minutes, add the eggplant. Cook the eggplant for about 10 minutes. When the eggplant is tender and done cooking, you can add the canned chick peas. Cook for about 2 to 3 minutes or until the chick peas are heated through. After about 40-50 minutes of cooking the chicken should be done. Serve with white rice and you have a delicious dinner. I hope you try this recipe and add it to your library of recipes. Enjoy!

Fried Eggplant

Eggplant is a ubiquitous item in the Israeli kitchen. From roasted eggplant in tehina to sabich. Eggplant can be found on menus everywhere. A simple preparation found at falafel stands and other restaurants is fried eggplant. The preparation is ridiculously simple. First you slice the eggplant into slices. Then you place olive oil or any neutral oil like canola oil in a frying pan. When the pan is hot add the eggplant slices. Cook until the eggplant is tender and golden brown and delicious. Salt them when they come out of the oil as they will soak up the seasoning. Serve with a variety of salads and dips to create a fantastic lunch or a light dinner. You can also serve the eggplant as a side dish for a barbecue. Cook up some kebabim or chicken kebabs and you have a great meal. It is amazingly simple to make so give it a try. Enjoy!

Tuna and Fried Eggplant Pasta

There are many ways in which you can create a simple pasta dinner. One of these ways is using whatever is on hand in your kitchen. I looked in my kitchen to see what I could throw together for a simple sauce. I had eggplant, canned tuna, and tomatoes. With these ingredients I made a simple tomato sauce with canned tuna and fried eggplant.

Ingredients:
1/2 cup of eggplant, cut into fourths
cup of cherry tomatoes
one can of canned tuna
one small onion diced
two cloves of garlic minced
teaspoon of chili flakes
tablespoon of dried basil
tablespoon of dried thyme
olive oil
pasta, whatever kind you like
chopped fresh parsley
black pepper
salt
tablespoon of tomato paste
water

Method:

In a pasta pot, heat up water to boil the pasta. While the water is coming to a boil, fry the eggplant slices in olive oil. Cook until both sides are golden brown. This should take about 3 to four minutes per side. the eggplant is ready to remove when they are golden brown and a fork can go through the flesh without resistance. Set the fried eggplant aside for later use. In the same frying pan, cook the diced onion in a little bit of olive oil for about 4 to 5 minutes. After 4 to 5 minutes, the onions should be soft. Next add the garlic and the chili flake. Cook until the chili flake and garlic are fragrant which should only take about a minute or two. Next add the cherry tomatoes. Cook the cherry tomatoes for about 3 minutes or until they become soft. Add about a half cup of water to the pan and start mashing the tomatoes. This will create the basis for your sauce. When the tomatoes are fully crushed, add the tomato paste and mix to combine thoroughly. Add salt and black pepper to taste. The finishing touch for the sauce is the canned tuna which adds some protein to the dish. Make sure to drain the tuna so that none of the liquid remains. Add the tuna to the sauce and set aside while the pasta cooks. When the pasta is al dente, drain the pasta and finish cooking the pasta in the sauce. For serving, place the pasta and sauce in a bowl. Garnish the pasta with the fried eggplant and chopped fresh parsley. If you would like to serve the pasta with a side salad and garlic bread be my guest. This is an easy dish to make and I hope you try it soon. Enjoy!

Tuna Cakes

This is a simple recipe that is an interesting way to use canned tuna. 

Ingredients:

one can of canned tuna

one large potato mashed

one small onion diced

two cloves of garlic minced

1/4 cup of red bell pepper diced

three eggs

flour

bread crumbs

salt 

pepper

hot sauce 

oil 

Method: 

First you should cut the large potato into chunks and put in a pot of water to cook. When the potatoes are cooked, drain the potatoes and mash them with a potato masher. Next prepare the onion, red bell pepper, and garlic. In a saute pan, cook the vegetables and garlic for about 5 minutes or until they are soft. In a mixing bowl, combine the can of tuna, mashed potato, two eggs, about a cup of bread crumbs, the sauteed vegetables, garlic, teaspoon of hot sauce, salt, and pepper. Combine all the ingredients until all of the ingredients are combined. Next step you should make a frying station. In one bowl you should put some flour. In the second bowl you should whisk one egg. In the third bowl you should place the bread crumbs. To make the tuna cakes, form the mixture into a patty and place first into the flour, then the egg, and finally into the bread crumbs. When you have used all of the tuna mixture you are ready to fry them. In a frying pan with enough oil to cover about a fourth of the way up the patties you may begin to fry the tuna cakes. Fry the tuna cakes for about 3 minutes per side, or until each side is golden brown. Serve with a nice side salad and you have an easy lunch or a light dinner. Enjoy!

British Classic: Beans on Toast

With your no bake baked beans, you can use the leftovers to make a British comfort food classic. Besides fish and chips, baked beans on toast is a British classic. Beans on toast is easy to make because it takes minimal skill in the kitchen. You first warm your beans in the microwave. Then you place a piece of toast in the toaster. When both the toast and beans are ready, place the beans over the toast. There you have it, beans on toast. A simple way to enjoy your leftover beans that also evokes the British kitchen. Enjoy!

no bake baked beans

Baked Beans are a great side dish for any barbecue or cookout. I wanted to make baked beans for a barbecue my apartment was throwing, but the problem is that I have a very unreliable oven. We usually bake most of our food in our toaster oven. I created a recipe that would yield similar to baked beans without putting the beans in the oven. 

Ingredients:

dried white beans

parsley

three tomatoes chopped

4 cloves of garlic minced

two onions chopped

tomato paste

a cup of brown sugar

half a cup of silan(date syrup)

salt 

pepper

canola oil 

two tablespoons of cumin

water

Method: 

You will need to soak the dried white beans for between 6 hours to a full day. Make sure to switch the water occasionally because the beans will soak up the water as they soften. After six hours or a full day of soaking, the beans are ready to cook. Chop the two onions and add them to a large pot to saute on a medium flame. When onions are soft, you can the can add the chopped tomatoes. Cook the chopped tomatoes for about 2 minutes. Next add the garlic. Cook the garlic until it becomes fragrant. After the garlic add the cumin, silan, pepper, brown sugar, and tomato paste. Make sure that everything is incorporated thoroughly When the sauce is ready, add the beans and enough water to cover. Bring to a boil and then return to a simmer. Cook for about 3 hours. You will notice during the cooking that you will need to replenish the water. When you need to replenish the water, make sure to put enough water to cover. Over the three hours of cooking, the beans will let out some of their starch which will help create a thick sauce. Add salt at the end of the cook because if you add the salt at the beginning the beans might toughen. If it is not sweet enough for you, add more brown sugar. Garnish with chopped parsley. Serve as a perfect side at your barbecue this summer. Enjoy!

Drinktime: Weihenstephan

As many of you know I appreciate a good alcoholic beverage. Wine, Beer, or a great cocktail is what I seek . One of my quests in life is to sample as many beers as I possibly can. I can knock Weihenstephan off the list of beers that I have not sampled yet. Here in Tel Aviv, European beers are very common. Carlsberg, Tuborg, Heineken, and Weihenstephan are very common in the bars, clubs, and restaurants of Tel Aviv. I never tried Weihenstepahn before so I had to give it a try when I went to Agadir. By the way, if you are in Tel Aviv and looking for a hamburger, try Agadir you will not be disappointed. Anyways, Weihenstephan is a weissbier, or a wheat beer. It is light, refreshing, and has the subtle taste of orange peel and cloves. Weihenstephan is like Blue Moon, and Hoegaarden but from Germany. I highly recommend giving Weihenstephan a taste next time you see it on tap at your local watering hole. Cheers!

guacamole salad

I noticed one day eating chips and guacamole that the ingredients to make guacamole can be used to make a simple salad. This salad encompasses most of the ingredients used to make guacamole. Its really easy and without the tortilla chips more healthy.

Ingredients
one small onion minced
halved cherry tomatoes
chili paste
diced avocado
salt
pepper
olive oil

Method:
The preparation of the salad is very easy. First peel the avocado and dice it into cubes. Next, mince a small white onion. After mincing the small white onion, half about 10 cherry tomatoes. With most of the ingredients prepared, place them into a mixing bowl. Mix the ingredients with the chili paste, olive oil, salt, and pepper. Serve as is and it will become a simple go to salad for any occasion. It has all of the flavors we associate with our favorite dip with tortilla chips. It is delicous enough to forget guacamole. I am just joking you probably will have guacamole again after making this salad. I am sure you will enjoy this salad. Enjoy!

Grilled Teriyaki Salmon

As the warm months are approaching, it is always in good taste to have as many recipes for the grill as possible. Living here in Tel Aviv, the weather is always good enough for a barbecue or for any outdoor gathering. Having done research on what people like to grill, one of the favorite answers was grilled fish. More specifically grilled salmon. It is easy to make and easy to please.

Ingredients:
soy sauce
brown sugar
black pepper
chili paste
cinnamon
basil
garlic
salmon steaks

Method:
First you should prepare your grill. If you have a charcoal grill that would mean lighting the charcoals. If you have a propane grill, that means preheating the grill so that it is at the correct grilling temperature. Then combine the soy sauce, brown sugar, pepper, chili paste, basil, garlic, and cinnamon. Place the salmon steaks in the marinade for about 20 minutes. When the grill is hot cook the salmon for about 5 minutes per side. Salmon is perfectly fine to be eaten at medium. It does not need to be well done because if its well done usually it is dry. Serve with a side salad, roasted eggplant, or rice. Next time you want to make fish, try grilled salmon. It will be a favorite of yours once you try it once. Enjoy!

simple meat sauce with pasta

Nothing beats a simple bolognese sauce with pasta for dinner. It is simple to make and it is the definition of comfort food. You were probably served this as a child and have loved it since. It is a staple of any pasta lover's diet. meat sauce over pasta might be one of those simple food pleasures that many of us share. It is simple to make so whenever you are getting the craving you can easily make it at home.

Ingredients:
8 tomatoes
one onion
4 cloves of garlic
2 pounds of ground beef, that is about a kilo
half a cup of tomato paste
three cups of water
olive oil
salt
pepper


Method:
To start get a pot of water boiling for the pasta and to skin the tomatoes. next make an x in the bottom of each of the tomatoes. Then dice the onion, and garlic. When the water comes to a boil place the tomatoes in the water for about 30 seconds to a minute. Take the tomatoes out of the water after 30 seconds and rinse with cold water. This should make the skins of the tomatoes come off easily. Once the skins are removed, dice the tomatoes. In a pot, cook the onions in olive oil until they become translucent which should take about 3-4 minutes.  Then add the ground beef. Brown the ground beef while breaking it up with a spatula or a wood kitchen spoon. This should take about 8 to 10 minutes. Then add the diced tomatoes and the garlic. Cook for another 3 minutes. Next take a potato masher and mash the tomato and meat mixture. This will break the tomatoes down so it will make a smooth sauce. Next ad the water and tomato paste. Stir thoroughly to make sure the tomato paste has mixed in properly. Simmer the sauce for about twenty minutes making sure to skim any of the scum that forms at the top. Add salt and pepper to taste. Serve with pasta and salad. Its a delicious, easy, and crowd pleasing dinner. It will sure to please. Enjoy!

Spanish Tortilla

When I told my flatmates that I was making Spanish Tortilla, some of them thought I was making Mexican style tortillas. I told them that Spanish Tortilla is completely different. It is a egg dish made with fried potatoes, and onions. It is served like an Italian frittata. I usually have all of the necessary ingredients so this was very easy to make. If you keep eggs, potatoes, and onions in your kitchen then this is something for you to try. It is great for brunch, lunch, or a light dinner with salad.

Ingredients:

6 eggs

olive oil
salt
pepper

two potatoes peeled and sliced

two onions sliced

Method:

In a frying pan, cook the sliced potatoes in olive oil. You should make sure that the olive oil does not entirely covers the potatoes. The potatoes should be ready once you can break them with a fork and they break apart without resistance. Next saute the onions until the caramelize. This should take about 10 minutes. Add salt and pepper at the halfway mark for the onion. In a bowl, crack and whisk the eggs with salt and pepper.  When the onions and the potatoes have cooled add to them to the eggs. Then place the eggs in a hot pan and cook like an omelette. Routinely make sure that the bottom does not stick to the pan. When the top is starting to look cooked through, place under the broiler to finish the cooking. When the tortilla is cooked through, flip on a plate so the bottom is now the top. Cut wedges like a quiche to serve the tortilla. It is delicious and is versatile in that you can eat at all times of the day. Breakfast, lunch, or dinner, tortilla is a great dish that will please most palates. Enjoy!

Green Lentils with Potatoes

Here is an easy and healthy recipe that uses green lentils and potatoes. It is great for vegetarians and it would be great over rice.

Ingredients:
green lentils
diced potato
diced onion
diced celery
minced garlic
tablespoon chili paste
black pepper
salt
sesame oil
canola oil
water

Method:
First, sweat the onions in a pot with sesame oil and canola oil. When the onions start to become translucent, add the diced celery. Cook the celery for about 2 minutes or until it becomes soft. Then add the minced garlic. Cook the garlic until it becomes fragrant. After the garlic becomes fragrant, add the chili paste. Cook the until the chili paste has been completed incorporated into the onions.Next add black pepper and cook for a minute. Then add enough water to the pot. Once the water has been added, bring to a boil. Once at a boil add the green lentils and stir the lentils. Cook the lentils for about ten minutes. After  fifteen minutes of cooking, add the diced potatoes and cook for another fifteen minutes. The total cooking time for the lentils should be about 30 minutes, but it is important to check if the lentils are tender before the 30 minute mark. Add salt to taste before serving. If you add salt before cooking the lentils they will become tough.

I ate the lentils and potatoes by themselves. You can serve them over rice or as a side dish to your main course of choice. If you like spicy food, this recipe is for you. If you are a vegetarian and need a new way of cooking something like lentils, this is a recipe for you as well. Enjoy and I hope you try the recipe!

spicy roasted potatoes

The regular roasted potato wedge is a great side dish for any meal, but its bland and needs a boost of flavor. I love using chili paste, sauce, or whole chiles in a dish to waken the palate. The flavor and spice of chiles goes well with potatoes. I roasted potato wedges with sriracha and green chili paste called zhug. I served the potatoes with a spicy ketchup.

Ingredients:
potatoes cut into wedges
one onion sliced
tablespoon zhug, or harissa chili paste
tablespoon sriracha chili sauce
tablespoon soy sauce
salt
pepper
teaspoon of sesame oil
tablespoon canola oil

Spicy Ketchup:
1/2 cup ketchup
tablespooon sriracha
tablespoon zhug
soy sauce
teaspoon sesame oil
pepper

Method:
Slice onions and place in a roasting pan. After slicing the onions, cut the potatoes into wedges and place in the roasting pan with the onions. Mix together the zhug, sriracha, soy sauce, salt, pepper, sesame oil, and canola oil and rub the mixture on the onions and potatoes. Then place in a 400 degree Fahrenheit oven for 1 hour.For the Ketchup combine the ketchup, soy sauce, sesame oil, sriracha, and zhug until the mixture is uniform. After potatoes have roasted for an hour, place on plate and serve with the spicy ketchup. It will certainly wake up the palate as a side dish with a steak, roast chicken, or grilled chicken. This recipe should become a favorite of those who love spicy food. It is not overall spicy at the beginning, but once you keep eating the spicier it becomes. Enjoy!

sauteed chick peas with vegetables

For the great main dish for vegetarians or a great side dish with grilled chicken or kabobs, try this recipe for sauteed chick peas with vegetables. I do use a condiment called zhug, which is chili paste common here in Israel. It brings a chili hot element to the dish which I think makes it. It is filling enough for a main vegetarian dish, or along something such as grilled chicken. 

Ingredients:

olive oil

sesame oil

half a large red onion diced

one tomato diced

1/3 cup of diced red bell pepper

a table spoon of green zhug

two cloves of garlic minced

tablespoon of zaatar

one can of rinsed chick peas

black pepper

salt

Method: 

First add the olive oil and sesame oil to the pan. Use about a half teaspoon of both oils. Add the diced onion and cook for about 2 minutes or until they become translucent. When the onions become translucent add the peppers and cook for another two minutes. Next, add the zhug and garlic. Once the garlic and zhug mix into he dish, add the tomatoes. When the tomatoes start to look dry, add the black pepper and salt. Mix the pepper and salt into the vegetables and then add the chick peas with about a tablespoon of  water and the zaatar. Cook until the chick peas are warm and there is a sort of sauce in the pan. If you like chick peas, I would try this dish. It is delicious along with being pretty good for you as well. Enjoy!

London Food Adventure in Borough Market.

During my break between semesters of my program in Tel Aviv, I traveled to London, England. There I had a nice vacation with my family. On of the highlights of the trip was spending some time in one of London's most famous market, the Borough Market. It has been a produce market for much of its long and illustrious history. It is an open air market with a large variety of food options. They purveyors of fresh seafood, game, charcuterie, cheese, meat, produce, nuts and candies, bread, olives, and other prepared foods. Borough Market has everything a food lover could imagine. Freshly shucked oysters, all sorts of sandwiches filled with a vast variety of meats such as bacon or Spanish chorizo. If you fancy paella or a meat pie, you will be able to find it in Borough Market. This market has everything for every palate. For traditional British ingredients and other specialty items from all over the world, Borough Market will have it. It is one of those places that if you are a food lover and visiting London you should definitely go to. I would however suggest you going between Thursday and Saturday because it is those days that the market is open for retail sales. It is an open air market to dress for the weather. Enjoy!