Ingredient: kosher salt

Baked Zucchini Sticks

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 Baked Zucchini Sticks
A great way to get even the pickiest of eaters to enjoy zucchini! Perfect as a snack, appetizer or side dish. Read more at http://www.skinnytaste.com/baked-zucchini-sticks-13-pts/#ly9K3AX4EJzpcLKG.99
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Course Side Dish
Cuisine American
Servings
Ingredients
Course Side Dish
Cuisine American
Servings
Ingredients
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Instructions
  1. In a small bowl, beat egg whites and season with salt and pepper. In a ziplock bag, place breadcrumbs, garlic powder and cheese and shake well. Spray cookie sheet with cooking spray and set aside.
  2. Dip zucchini sticks into eggs then into bread crumb and cheese mixture, a few at a time and shake to coat. Place the breaded zucchini in a single layer and spray more cooking spray on top. Bake at 425° for about 20-25 minutes, or until golden brown. Serve with 1/2 cup marinara sauce for dipping.
Recipe Notes

Nutrition Information Yield: 4 Servings, Serving Size: 1 zucchini Amount Per Serving: Smart Points: 4 Points +: 4 Calories: 154 Total Fat: 2g Saturated Fat: 0.5g Cholesterol: 0mg Sodium: 327mg Carbohydrates: 26g Fiber: 3g Sugar: 7g Protein: 9g

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Shrimp and Chorizo Paella

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 Shrimp and Chorizo Paella
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Course Main Dish
Prep Time 5 minutes
Cook Time 25 minutes
Servings
servings
Ingredients
Course Main Dish
Prep Time 5 minutes
Cook Time 25 minutes
Servings
servings
Ingredients
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Instructions
  1. Heat a large paella pan (or large saute pan) over medium heat. Add the olive oil. When oil is hot, add the onion and saute for 5 minutes, until onion is softened and turning golden. Add the garlic and saute for 30 seconds.
  2. Add the tomato paste and continue to cook until it is completely mixed in and the onions are rust colored, 2- 3 minutes.
  3. Add the salt, paprika, chili flakes, turmeric and saffron, stir to incorporate.
  4. Add the rice and stir fry until the rice is completely coated with the oil and spices.
  5. Stir in the stock. Bring to a simmer.
  6. Reduce heat to low and simmer for 10 minutes.
  7. Add in the sliced chorizo and cook for about 5 more minutes.
  8. Arrange the shrimp on top. You may need to press the shrimp into the rice with a spoon so that they are almost covered with the remaining liquid. Cook for 5-10 more minutes or until liquid is evaporated.
  9. Sprinkle parsley on top and serve.
Recipe Notes

*If you cannot find bomba rice you can use arborio. Be sure to follow package instructions for the amount of liquid, defer to package instructions if they are different than what is listed here. *If you cannot find Spanish chorizo you can use andouille sausage or Kielbasa. Be sure you get the kind that is ready to eat and not one that is raw. *I always use kosher salt. If you do not have kosher salt and are using regular table salt, reduce salt to ½ teaspoon and adjust for taste. *The bottom of the paella can burn, be sure to reduce heat to low and watch carefully to avoid burning.

 

http://www.foxandbriar.com/shrimp-chorizo-paella/

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Cheesy Cauliflower Bake

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 Cheesy Cauliflower Bake
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Course Side Dish
Cuisine American
Servings
Ingredients
Course Side Dish
Cuisine American
Servings
Ingredients
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Instructions
  1. Preheat oven to 400º. In a large pot of salted boiling water, cook cauliflower until tender, 8 minutes. Drain well.
  2. Butter a large baking dish. Add half the cauliflower and pour over half the heavy cream. Dot with half the butter, sprinkle with half the garlic, cheddar, Parmesan, and thyme. Repeat with remaining ingredients and season with salt and pepper.
  3. Bake until cheese is melty and deeply golden, 30 minutes.
  4. Let cool 5 minutes, then serve.
Recipe Notes

http://www.delish.com/cooking/recipe-ideas/recipes/a50583/cheesy-cauliflower-bake-recipe/

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Moussaka

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 Moussaka
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Course Main Dish
Cuisine Cypriot
Servings
Ingredients
Course Main Dish
Cuisine Cypriot
Servings
Ingredients
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Instructions
  1. For the vegetables: Preheat the oven to 400 degrees F. Cook the potato slices for 5 minutes (do not cook longer) in heavily salted, boiling water. Meanwhile, slice the eggplant into 1/4-inch slices, brush with the olive oil and sprinkle with 1/2 teaspoons salt and the pepper on both sides. Place on a baking sheet and cook in the oven, 6 to 7 minutes per side. Set aside the potato and eggplant slices for assembly.
  2. For the meat sauce: In a large saucepan, sweat the onions with some salt in the olive oil over medium heat. After 5 minutes, add the ground beef and cook until golden brown, 7 to 8 minutes. Add the oregano, cinnamon, nutmeg and garlic, and cook until fragrant. Turn the heat up to high, and then deglaze the pan with the red wine, allowing to bubble and reduce for 1 to 2 minutes. Add the tomato sauce and lower the heat to simmer for 5 minutes. Remove the sauce from the heat and set aside.
  3. For the bechamel: In a large saucepan over medium heat, melt the butter and add the flour, whisking to make a paste. Whisk constantly for 2 minutes, allowing the mixture to bubble. Add the warm milk slowly, whisking constantly to avoid lumps. Once the sauce starts to come to a boil, reduce the heat to low and cook until thickened, about 10 minutes, whisking very frequently. Add the salt, pepper and nutmeg, and set aside.
  4. For assembling the moussaka: Preheat the oven to 350 degrees F. Before assembling, taste each of the 4 layers and confirm that they are properly seasoned. Grease a 9-by-13-inch baking pan with vegetable oil. Lay out the potato slices, pressing gently into the pan. Sprinkle with 3 tablespoons of the Parmesan. Place the eggplant on top of the potatoes. Sprinkle with another 3 tablespoons of the Parmesan. Spoon the meat sauce on top, followed by 3 more tablespoons of Parmesan. Finish with pouring over the bechamel and top with the last 3 tablespoons of Parmesan. Cover with foil (sprayed lightly with vegetable oil) and bake for 30 minutes, then uncover and continue baking for an additional 30 minutes.
Recipe Notes

Recipe courtesy of Melissa d'Arabian

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Lamb Köfte with Yogurt Sauce and Muhammar

The Middle East on a flatbread: Turkish meatballs, a tahini-spiked yogurt sauce, and muhammara, a Syrian red pepper spread.

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 Lam Köfte with Yogurt Sauce and Muhammar
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Course Main Dish
Cuisine Turkish
Servings
servings
Ingredients
Course Main Dish
Cuisine Turkish
Servings
servings
Ingredients
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Instructions
  1. For yogurt sauce: Stir all ingredients in medium bowl to blend. Cover and chill.
  2. For Köfte: Line large rimmed baking sheet with plastic wrap. Gently mix lamb and next 8 ingredients in large bowl. Using moistened hands and scant 2 tablespoonfuls for each, roll meat mixture into 1 1/2-inch meatballs. Arrange on sheet. Preheat oven to 300°F. Place large sheet of foil on work surface. Heat large nonstick or cast-iron skillet over medium-high heat. Add flatbreads to skillet 1 at a time; cook until browned, about 2 minutes per side. Enclose in foil; place in oven to keep warm. Heat 1 tablespoon oil in same skillet over medium-high heat. Add onions; sprinkle lightly with salt and pepper. Sauté until golden brown, about 8 minutes. Transfer onions to 1 side of large rimmed baking sheet; place in oven to keep warm. Add 1 tablespoon oil to same skillet; heat over medium-high heat. Sauté half of meatballs until just cooked through, 7 to 8 minutes. Transfer to baking sheet in oven. Repeat with remaining meatballs, adding oil to skillet if dry. Reserve skillet.
  3. For muhammara: Add roasted peppers to reserved skillet; stir 1 minute. Add 1/2 cup water and 2 tablespoons pomegranate molasses. Bring to simmer, scraping up browned bits. Cook until reduced to 2/3 cup, stirring occasionally, about 4 minutes. Mix in parsley. Season to taste with salt, pepper, and more pomegranate molasses, if desired. Transfer to small bowl. Arrange onions and meatballs on platter. Serve with warm breads, yogurt sauce, and muhammara.
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Turkish Manti


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 Turkish Manti
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Course Main Dish
Cuisine Turkish
Prep Time 3 hours
Cook Time 25 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine Turkish
Prep Time 3 hours
Cook Time 25 minutes
Servings
servings
Ingredients
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Instructions
  1. Make the Dough: Pour flour and salt into a pile on a work surface or large board. Make a well in the center of the flour and crack the eggs into it. Start with a fork, mixing the eggs and incorporating the flour. When the mixture is too thick for stirring with a fork, start using your hands to mix everything together, gradually adding the water, as you start to knead and press the dough. Knead dough for 8-10 minutes until you get a firm, smooth dough. Cover with a damp cloth and let it rest for 30 minutes.
  2. Prepare the filling: While the dough rests, combine lamb, onion, parsley and salt in a small bowl. Set aside.
  3. Prepare the yogurt sauce: Mix all ingredients in a small bowl. Store in the fridge. (Bring to room temp before serving)
  4. Fill Manti: preheat oven to 325ºF. Cut dough into fourths. (Work with one piece at a time, leaving others covered to prevent drying) Roll dough on floured surface, into a thin sheet, about 1/16 of an inch thick. Use a knife or a pizza cutter to cut into 1½-inch squares. (you can use the edge of a ruler as a guide) Add a small ball of meat - about the size of a chickpea - to the center of each square. Pull the four corners up around the meat and press the four side seams firmly together to seal. Set manti onto a baking sheet, lined with parchment paper. (you'll need two baking sheets) Repeat with the rest of the dough. You should have about 120 manti. Bake manti for 15 minutes, until it just starts to brown. At this point you can let the manti cool and store it in the fridge for up to a day or in the freezer for up to two weeks. Allow to come to room temp before continuing.
  5. Prepare the tomato sauce Cook oil and tomato paste in a small pot over medium low heat, stirring constantly, for about 7 minutes, until you get a deep rich color and oil is incorporated. Add Aleppo (or paprika and red pepper) and cook, stirring for 30 seconds longer. Remove from heat. Add water and whisk to combine. Set aside. (Reheat just before serving)
  6. Prepare butter sauce: Melt butter in a small saucepan over medium heat. Whisk constantly for 1-3 minutes, until you see little brown flecks appear. Remove from heat. Add olive oil. Set aside.
  7. Bring a large pot of salted water to a boil. Add manti and cook at a gentle boil 10-12 minutes, until tender. Drain. Return manti to its cooking pot. Pour butter sauce over and toss to coat, reheating gently, if need be. Season with salt, to taste. Divide manti between 6 bowls. Spoon on the tomato sauce and yogurt. drizzle on any extra butter sauce. Sprinkle with spices. Enjoy!
Recipe Notes

Make sure the dough is really, really thin!  But it's awesome!

Also, if you don't want to deal with making all those tiny packets, you can make small meatballs with the lamb filling mixture and serve them with egg noodles, which are almost identical in ingredients with the dough. May want to thin out the caramelized tomato mixture, but with the yogurt sauce on top it's wonderful, much easier and faster!

Nutrition Facts
Turkish Manti
Amount Per Serving
Calories 824 Calories from Fat 306
% Daily Value*
Total Fat 34g 52%
Saturated Fat 12g 60%
Polyunsaturated Fat 0.2g
Monounsaturated Fat 1g
Cholesterol 130mg 43%
Sodium 758mg 32%
Potassium 630mg 18%
Total Carbohydrates 98g 33%
Dietary Fiber 6g 24%
Sugars 6g
Protein 32g 64%
Vitamin A 11%
Vitamin C 5%
Calcium 10%
Iron 38%
* Percent Daily Values are based on a 2000 calorie diet.

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Homemade Sauerkraut in a Mason Jar

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 Homemade Sauerkraut in a Mason Jar
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Course Side Dish
Cuisine German
Servings
qt
Ingredients
Course Side Dish
Cuisine German
Servings
qt
Ingredients
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Instructions
  1. Clean everything: When fermenting anything, it's best to give the good, beneficial bacteria every chance of succeeding by starting off with as clean an environment as possible. Make sure your mason jar and jelly jar are washed and rinsed of all soap residue. You'll be using your hands to massage the salt into the cabbage, so give those a good wash, too.
  2. Slice the cabbage: Discard the wilted, limp outer leaves of the cabbage. Cut the cabbage into quarters and trim out the core. Slice each quarter down its length, making 8 wedges. Slice each wedge crosswise into very thin ribbons.
  3. Combine the cabbage and salt: Transfer the cabbage to a big mixing bowl and sprinkle the salt over top. Begin working the salt into the cabbage by massaging and squeezing the cabbage with your hands. At first it might not seem like enough salt, but gradually the cabbage will become watery and limp — more like coleslaw than raw cabbage. This will take 5 to 10 minutes. If you'd like to flavor your sauerkraut with caraway seeds, mix them in now.
  4. Pack the cabbage into the jar: Grab handfuls of the cabbage and pack them into the canning jar. If you have a canning funnel, this will make the job easier. Every so often, tamp down the cabbage in the jar with your fist. Pour any liquid released by the cabbage while you were massaging it into the jar. → Optional: Place one of the larger outer leaves of the cabbage over the surface of the sliced cabbage. This will help keep the cabbage submerged in its liquid.
  5. Weigh the cabbage down: Once all the cabbage is packed into the mason jar, slip the smaller jelly jar into the mouth of the jar and weigh it down with clean stones or marbles. This will help keep the cabbage weighed down, and eventually, submerged beneath its liquid.
  6. Cover the jar: Cover the mouth of the mason jar with a cloth and secure it with a rubber band or twine. This allows air to flow in and out of the jar, but prevents dust or insects from getting into the jar.
  7. Press the cabbage every few hours: Over the next 24 hours, press down on the cabbage every so often with the jelly jar. As the cabbage releases its liquid, it will become more limp and compact and the liquid will rise over the top of the cabbage.
  8. Add extra liquid, if needed: If after 24 hours, the liquid has not risen above the cabbage, dissolve 1 teaspoon of salt in 1 cup of water and add enough to submerge the cabbage.
  9. Ferment the cabbage for 3 to 10 days: As it's fermenting, keep the sauerkraut away from direct sunlight and at a cool room temperature — ideally 65°F to 75°F. Check it daily and press it down if the cabbage is floating above the liquid.
  10. Because this is a small batch of sauerkraut, it will ferment more quickly than larger batches. Start tasting it after 3 days — when the sauerkraut tastes good to you, remove the weight, screw on the cap, and refrigerate. You can also allow the sauerkraut to continue fermenting for 10 days or even longer. There's no hard-and-fast rule for when the sauerkraut is "done" — go by how it tastes.
  11. While it's fermenting, you may see bubbles coming through the cabbage, foam on the top, or white scum. These are all signs of a healthy, happy fermentation process. The scum can be skimmed off the top either during fermentation or before refrigerating. If you see any mold, skim it off immediately and make sure your cabbage is fully submerged; don't eat moldy parts close to the surface, but the rest of the sauerkraut is fine.
  12. Store sauerkraut for several months: This sauerkraut is a fermented product so it will keep for at least two months and often longer if kept refrigerated. As long as it still tastes and smells good to eat, it will be. If you like, you can transfer the sauerkraut to a smaller container for longer storage.
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