The Art of Food

This is a place for food. The food I make. The food I eat. The food I find inspirational.

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Posts tagged "delicious"
Delicious Lunch Sandwich (Recipe by Marina) Ingredients: 2 slices of bread 1 tablespoon Ranch dressing A few drops of Chipotle Tabasco sauce A few slices avocado 1 lettuce leaf 2 slices tomato A couple slices of cucumber 1 slice Muenster cheese 3 thin slices turkey meat To Make: Smear one slice of bread with Ranch dressing. Press the other slice of bread on top and rub together. That way, both slices will have Ranch and you won’t overdo it.  Sprinkle a few drops of Chipotle Tabasco sauce on one slice of bread, over the Ranch. On one slice of bread, place cheese. On the other, place lettuce leaf. On top of the cheese, add the tomato slices. On top of the lettuce, add the avocado slices. Put turkey meat on the slice with the tomatoes. Add cucumber slices to the side with lettuce and avocado. Sprinkle with salt and pepper. Put the sandwich together and place in toaster oven for 5 minutes, or until cheese is melted. Enjoy!

Delicious Lunch Sandwich (Recipe by Marina)

Ingredients:

  • 2 slices of bread
  • 1 tablespoon Ranch dressing
  • A few drops of Chipotle Tabasco sauce
  • A few slices avocado
  • 1 lettuce leaf
  • 2 slices tomato
  • A couple slices of cucumber
  • 1 slice Muenster cheese
  • 3 thin slices turkey meat

To Make:

  1. Smear one slice of bread with Ranch dressing. Press the other slice of bread on top and rub together. That way, both slices will have Ranch and you won’t overdo it. 
  2. Sprinkle a few drops of Chipotle Tabasco sauce on one slice of bread, over the Ranch.
  3. On one slice of bread, place cheese. On the other, place lettuce leaf.
  4. On top of the cheese, add the tomato slices. On top of the lettuce, add the avocado slices.
  5. Put turkey meat on the slice with the tomatoes. Add cucumber slices to the side with lettuce and avocado.
  6. Sprinkle with salt and pepper.
  7. Put the sandwich together and place in toaster oven for 5 minutes, or until cheese is melted.
  8. Enjoy!
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Turkey Fettuccini Alfredo

Turkey Fettuccini Alfredo (recipe by Marina)

If you’re like me, than you love Thanksgiving for the leftovers. But what happens when you’re starting to get sick of your leftovers? Reinvention!

Yesterday, I got a craving for pasta but I still had some turkey sitting in my fridge. So instead of going against my cravings, I decided to bring the two things together. And voila! Turkey Fettuccini Alfredo!

Ingredients:

  • ·         Pasta – enough for two portions, any kind you like. I used spaghetti
  • ·         Alfredo sauce (1/2 a can) – you can either make this from scratch but I wasn’t in that kind of mood that day so I bought a nice ready-made one, Classico’s Sun-dried Tomato Alfredo
  • ·         Leftover turkey (small portion) – cut into cubes
  • ·         Peas – 1/2 a can
  • ·         Dried basil
  • ·         Parmesan cheese – only if you have it around, not necessary
  • ·         Olive oil
  • ·         Chili flakes

To make:

1.       Boil the pasta in salted water for as long as the package says
2.       In a large skillet, sauté the cubed turkey bits in olive oil for a minute or so on medium heat
3.       Add the spaghetti to the turkey with a little more oil and sauté for another two minutes
4.       Add the peas to the mixture and spoon in half the can of Alfredo sauce – If you don’t like it too thick use less sauce and add ½ cup water
5.       Add a small pinch of dried basil
6.       Add a sprinkle of Parmesan cheese
7.       Add a small pinch of chili flakes – depending on your heat preference
8.       Stir everything together  and simmer for a minute or two, until sauce is hot
9.       Serve immediately with crusty bread and white wine
10.   Enjoy!

The chili really kicks this one up a notch and the sun-dried tomato Alfredo goes very well with the leftover turkey. It’s delicious! Try it!

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Fabio makes fresh pasta so Fast! →

He really makes this look so fast and simple. I don’t know why I’m not making fresh pasta every time.

Lovely.

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Homemade Shakshouka aka Tomato Sauce Poached Eggs (Recipe by Marina)

Traditionally, shakshouka is a dish of Middle Eastern descent, which is made up of eggs poached in a sauce of tomatoes, chili peppers, onions, and often spiced with cumin. It’s really popular in Israel and many Israelis have taken this dish abroad to their expat restaurants. In fact, that is exactly how I came upon it.

While my parents were vacationing in the Carribean, they came upon an Israeli restaurant that served this dish for breakfast. My mother loved it and was able to recreate it upon her return. I then stole it from her and have made my own version of it. While it is typically baked in the oven, slowly, over a period of twenty minutes, I have been able to get the same results stove-top in under ten.

Here’s my version of Shakshouka.

Ingredients:

  • 3-4 large tablespoons of your favorite tomato sauce. I use Hunt’s because it’s consistent and cheap.
  • 1 tablespoon of olive oil
  • 1-2 tablespoons good, fresh salsa. I prefer the kind that is transparent where you can actually tell what’s in it. It should have fresh diced tomatoes, fresh chopped peppers, fresh diced onions, fresh chopped cilantro, and crushed garlic. I like to use salsa because it already has all the ingredients I need all nicely chopped up for me. It also has some heat to it and this dish thrives on good spices. Canned diced tomatoes also work as a substitute but then you need to add your own onion and garlic. You could also just chop up a tomato for the freshest variety.
  • 2 eggs
  • 1 pinch of chili flakes
  • Cumin (optional)
  • Fresh herbs such as basil, cilantro, or parsley. The herb depends on what tomato base you use. If you do salsa, use cilantro or parsley. If you do canned diced tomatoes, use basil or parsley. If you do fresh tomatoes, use parsley.

To make:

  1. Heat a medium sized pan on high
  2. Add olive oil and heat for 30 seconds
  3. Add tomato sauce and heat for 30 seconds on medium heat
  4. Add salsa and chili flakes. Heat on medium heat for 1 minute, stirring the mixture so it doesn’t catch the sides.
  5. Crack each egg into the tomato mixture carefully, about 2 inches apart, just as you would if you were poaching an egg.
  6. Let the mixture bubble for 1 minute.
  7. Spoon a little of the outside tomato liquid over the eggs. Do this gently so the yolks do not break.
  8. Chop up a few sprigs of fresh herbs and add to the pan. You may also add a dash of cumin at this point(about 1/2 teaspoon).
  9. Cover the pan and simmer on medium-low heat for 5-7 minutes. 
  10. Eggs should have a thin white coating but not be too firm.
  11. Carefully plate the dish or serve directly in the pan.
  12. Only add salt if it is not to your taste. Be carefully with seasoning.
  13. Serve with good bread for sopping up the tomato juices at the end. 

So so so delicious! Try it!

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Tomato Slices with Garlic Mayo (Recipe by Marina) This is a really great dish when you want something light that still packs a lot of flavor. This is a traditional Russian recipe that we always have on the table for New Year’s and Birthdays. We serve it as an appetizer as well as a side dish. Try it for yourself! Ingredients: 1 large tomato 1 tablespoon mayo 1 large clove of garlic few sprigs of cilantro salt & pepper balsamic vinegar (optional) To make: Slice tomato into thin rounds, arrange on a plate Mince garlic In a small bowl, combine mayo and garlic Dot each tomato slice with garlic mayo Pick leaves of cilantro and top each tomato slice Season lightly with salt and pepper Optional: Drizzle a small amount of balsamic vinegar over the whole plate Serve This is a beautiful and delicious dish. Try it!

Tomato Slices with Garlic Mayo (Recipe by Marina)

This is a really great dish when you want something light that still packs a lot of flavor. This is a traditional Russian recipe that we always have on the table for New Year’s and Birthdays. We serve it as an appetizer as well as a side dish. Try it for yourself!

Ingredients:

  • 1 large tomato
  • 1 tablespoon mayo
  • 1 large clove of garlic
  • few sprigs of cilantro
  • salt & pepper
  • balsamic vinegar (optional)

To make:

  1. Slice tomato into thin rounds, arrange on a plate
  2. Mince garlic
  3. In a small bowl, combine mayo and garlic
  4. Dot each tomato slice with garlic mayo
  5. Pick leaves of cilantro and top each tomato slice
  6. Season lightly with salt and pepper
  7. Optional: Drizzle a small amount of balsamic vinegar over the whole plate
  8. Serve

This is a beautiful and delicious dish. Try it!

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Here’s my 6 Minute French Green Bean recipe that is super delicious every time. To make for one: Ingredients: a small handful of green beans enough soft cheese (ie brie or Camembert) so that if you were making a sandwich, you’d be satisfied salt + pepper crushed rosemary To make: If green beans are too bitter that you cannot eat them like chips without cooking them, boil for 3-6 mins depending on how crunchy you like them In a small bowl add; cheese, s+p, and a small sprinkle of rosemary Microwave cheese for 30 secs to 1 min, until cheese is melted While cheese is hot, pour over the green beans Serve Eat the deliciousness!

Here’s my 6 Minute French Green Bean recipe that is super delicious every time.

To make for one:

Ingredients:

  • a small handful of green beans
  • enough soft cheese (ie brie or Camembert) so that if you were making a sandwich, you’d be satisfied
  • salt + pepper
  • crushed rosemary

To make:

  1. If green beans are too bitter that you cannot eat them like chips without cooking them, boil for 3-6 mins depending on how crunchy you like them
  2. In a small bowl add; cheese, s+p, and a small sprinkle of rosemary
  3. Microwave cheese for 30 secs to 1 min, until cheese is melted
  4. While cheese is hot, pour over the green beans
  5. Serve
  6. Eat the deliciousness!
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gastrogirl: biscoff buttercream snickerdoodle whoopie pies. Ok, so yes on this. I’m very very intrigued.

gastrogirl:

biscoff buttercream snickerdoodle whoopie pies.

Ok, so yes on this. I’m very very intrigued.

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If you’ve ever had beef wellington, you know that it is one of the more delicious dishes that uses all the “common” ingredients of a typical kitchen.  Jamie Oliver’s Beef Wellington goes above and beyond.  Whenever I make it, everyone who eats it can’t get enough.  Try it and you won’t be disappointed.  :) Ground Beef Wellington (by Jamie Oliver, Food Revolution pg. 156) Ingredients: 1 medium onion 1 carrot 1 celery stalk 1 potato 2 cloves of garlic 2 portobello mushrooms olive oil 4 sprigs of fresh rosemary (modified: I only use 2) a big handful of frozen peas 1 large egg 1 pound ground beef sea salt and pepper all-purpose flour 2 sheets puff pastry (Modified: I only use 1) Directions: Preheat oven to 350 F. Peel/chop onion, carrot, celery, and potato into 1/4-inch dices finely grate garlic Clean and roughly chop mushrooms, about the same size of other veggies Put all veggies into large frying pan on medium low heat with 2 lugs of olive oil Pick rosemary leaves, finely chop, and add to pan. Fry and stir for 8 mins, until veggies are lightly colored Add frozen peas and cook for another minute Put vegetable mixture into a large bowl to cool completely (Tip: I usually put this bowl into the fridge to speed it up a bit) Crack the egg into a cup and beat it up Add ground beef to the veggie mixture with a good pinch of salt and pepper and half the beaten egg Using your hands, scrunch and mix well. Assembling: Lightly dust a clean work surface Roll out the pastry into a 12x16 rectangle, don’t overwork the dough Place ground beef mixture along the edge, lengthwise Mold into an even, long sausage shape Brush edges of pastry with a little beaten egg Roll the ground beef up in the pastry until you have a Christmas cracker Squeeze ends together and brush the remaining egg all over the Wellington Bake in preheated oven for 1 hour Serve: Slice it up Serve with Cherry Tomato, Caper, and Balsamic Sauce Enjoy!!  :D

If you’ve ever had beef wellington, you know that it is one of the more delicious dishes that uses all the “common” ingredients of a typical kitchen.  Jamie Oliver’s Beef Wellington goes above and beyond.  Whenever I make it, everyone who eats it can’t get enough.  Try it and you won’t be disappointed.  :)

Ground Beef Wellington (by Jamie Oliver, Food Revolution pg. 156)

Ingredients:

  • 1 medium onion
  • 1 carrot
  • 1 celery stalk
  • 1 potato
  • 2 cloves of garlic
  • 2 portobello mushrooms
  • olive oil
  • 4 sprigs of fresh rosemary (modified: I only use 2)
  • a big handful of frozen peas
  • 1 large egg
  • 1 pound ground beef
  • sea salt and pepper
  • all-purpose flour
  • 2 sheets puff pastry (Modified: I only use 1)

Directions:

  1. Preheat oven to 350 F.
  2. Peel/chop onion, carrot, celery, and potato into 1/4-inch dices
  3. finely grate garlic
  4. Clean and roughly chop mushrooms, about the same size of other veggies
  5. Put all veggies into large frying pan on medium low heat with 2 lugs of olive oil
  6. Pick rosemary leaves, finely chop, and add to pan.
  7. Fry and stir for 8 mins, until veggies are lightly colored
  8. Add frozen peas and cook for another minute
  9. Put vegetable mixture into a large bowl to cool completely (Tip: I usually put this bowl into the fridge to speed it up a bit)
  10. Crack the egg into a cup and beat it up
  11. Add ground beef to the veggie mixture with a good pinch of salt and pepper and half the beaten egg
  12. Using your hands, scrunch and mix well.

Assembling:

  1. Lightly dust a clean work surface
  2. Roll out the pastry into a 12x16 rectangle, don’t overwork the dough
  3. Place ground beef mixture along the edge, lengthwise
  4. Mold into an even, long sausage shape
  5. Brush edges of pastry with a little beaten egg
  6. Roll the ground beef up in the pastry until you have a Christmas cracker
  7. Squeeze ends together and brush the remaining egg all over the Wellington
  8. Bake in preheated oven for 1 hour

Serve:

  • Slice it up
  • Serve with Cherry Tomato, Caper, and Balsamic Sauce
  • Enjoy!!  :D
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