Recipes

Mains

Entrees: the star of your meal! From soul-warming casseroles to zesty stir-fries, each dish delivers bold flavor and fun. Perfect for cozy nights or wowing guests – these recipes bring comfort, creativity, and flair to your kitchen!

Chickpea Pancakes

I found this recipe while living in Abu Dhabi, dining with friends.

  • 1 can chickpeas drained and rinsed

    2 tbsp Olive oil

    Salt and pepper – to taste

    Directions

    1. Heat the oven to 200 °C / 400 °F

    2. Drain the chickpeas, rinse with water and pat dry.

    3. Toss the chickpeas in the olive oil, salt, and pepper.

    4. Bake for 20 – 25 minutes until golden brown and a bit crunchy.

  • 1/3 cup (about 120 grams) tahini

    2 tbsp Honey

    1 tsp Soy sauce

    4 tbsp Water

    Directions

    1. Whisk together the tahini, soy sauce and honey.

    2. Add the water 1 tbsp at a time until you achieve your own preferred consistency.*

     *Cook’s note: Some tahini’s are thicker than others (and may require more or less water).

  • 1 cup (100 grams) red cabbage, thinly sliced

    2 medium persian cucumbers, deseeded and julienned

    2 medium radish, thinly sliced in half moons

    3 tbsp pomegranate seeds

    1/4 cup mint, roughly chopped

    1/4 cup flat leaf parsley, roughly chopped

    1 - 2 tbsp Olive oil

    Juice of 1/2 lemon

    Salt/pepper

    Directions

    1. Combine the cabbage, cucumbers, radish, pomegranate seed, mint, and parsley.

    2. Toss in the olive oil, lemon juice, salt and pepper (to taste).

  • 1 can chickpeas, drained (save the liquid)

    3 tbsp chickpea liquid

    1/2 small red onion

    3 tbsp (60 g) tahini

    1 large garlic clove

    1 medium Egg

    2 tbsp corn starch

    1 tsp baking powder

    1/4 cup Parsley

    1 tsp cumin

    1/4 tsp smoked paprika

    1 tsp ground coriander

    1/4 tsp salt

    Fresh ground pepper

    Directions

    Part 1:  Preparing the batter

    1. Drain the chickpeas keeping the liquid on the side.

    2. Add all ingredients to a food processor or a blender.

    3. Pulverize for 30 seconds to a minute until all the chickpeas and ingredients are blended.

    4. Transfer to a bowl.

    Part 2:  Cooking the pancakes

    1. Heat a non-stick skillet over medium heat for about 2 – 3 minutes

    2. Spray with cooking spray

    3. Use 1/3 cup of the pancake batter and pour into hot skillet.

    4. Cook 2 – 4 minutes* on one side and flip to cook about 2 minutes on the other side.

    5. Continue with the rest of the batter – should make about 4 pancakes.

    *Cook’s note: cooking time will depend on how large you make your pancakes and what heat you are cooking. You’ll want to flip when you start to see a golden crust.

  • Crumbled feta – to taste

    1 scallion, thinly sliced

    Directions

    Place two pancakes on a plate, follow by liberally drizzling the tahini dressing and then layering the herby salad and crispy chickpeas. Garnish with crumbled feta, sliced scallion and extra herbs, if you have leftovers.

Chicago Dog

  • ¼ cup distilled white vinegar

    1/8 cup water

    3 tbsp sugar

    ¾ tsp salt

    2 Persian cucumbers, finely minced

    1 tbsp red pepper, finely minced

    ½ tsp mustard seed

    Directions

    1. Mix together the vinegar, water, sugar, and salt. In a small sauce pan, heat over low until the sugar and salt is just dissolved.

    2. Place all the ingredients together in a bowl and cover. Place in the fridge for 12-24 hours.

  • 1 cup distilled white vinegar

    1 cup water

    1 tbsp sugar

    1 ½ tbsp salt

    4-6 Persian cucumbers (depending on he size of your jar), cut in halves or quarters

    1 tbsp coriander seeds

    ½ tsp mustard seed

    A couple cloves of garlic, peeled

    Handful of fresh dill

    Large pinch of red pepper flakes

    Directions

    1. Mix together the vinegar, water, sugar, and salt. In a small sauce pan, heat over low until the sugar and salt is just dissolved.

    2. Place all the ingredients together in a jar and cover with the liquid. Place in the fridge for 12-24 hours.

  • 1 cup milk (230 grams)

    1 tbsp sugar

    1 tsp salt

    2 tsp instant yeast (7 grams)

    2 tbsp warm water

    1 small egg

    3 ½ - 4 cups all purpose flour

    Egg wash - 1 egg with a bit of water

    2 tbsp poppy seeds

    Directions

    1. Over low heat, combine the milk, sugar, and salt to 100-110 °F (37-43 °C).

    2. in a large bowl, combine the yeast and the warm water until dissolved (about 5 minutes).

    3. Add the milk mixture to the yeast mixture and give it a stir. Once it has cooled to luke warm, stir in the egg.

    4. Incorporate 3 ½ cups of flour and combine either with your hands or in a stand mixer with a dough hook. Add in the rest of the flour bit by bit until you have a dough ball you can easily handle.

    5. Knead for 8-10 minutes incorporating the butter while you do so.

    6. Place the dough in an oiled bowl, cover, and let the dough rise for about 1 hour or until doubled in size.

    7. Place the dough on your countertop and divide into 8 equal parts (roughly 110 grams each) and place each in your hot dog bun pan (or whatever kind of pan you are using).

    8. Cover and let rise for another 45 minutes in a warm place. While doing so, heat your oven to 400 °F (200 °C).

    9. Brush each bun with egg wash and sprinkle with poppy seeds.

    10. Bake for 15-18 minutes.

Directions

1. Steam your hotdog until warmed thru.

2. Place the hotdog in the bun and add the yellow mustard, relish, tomato, pickle, onion, and pepper on top. Sprinkle on a bit of celery salt.

Chicken Cordon Bleu Lasagna

  • 8 tbsp butter (4 oz./113 grams]

    ½ cup all-purpose flour

    3 tbsp Dijon mustard

    2 whole cloves

    1 tsp Herbs de Provence

    1 ¾ cups chicken stock

    1 ¾ cups full fat milk

    Salt and pepper to taste

    Directions

    1. Preheat oven to 375 °F (190°C).

    2. Over medium heat on the stove, melt the butter and add flour, cooking the mixture for two or three minutes until it its bubbling.

    3. Add the mustard, Herbs de Provence, and cloves to the mixture.

    4. Pour the milk and chicken stock into the mixture and incorporate (no lumps!) and cook until the sauce starts boiling. Turn the heat down and simmer for about 15 minutes to thicken the sauce, making sure to stir so nothing burns on the bottom. Turn off the stove, taste, and season with salt/pepper to your liking.

    5. Set aside.

  • 12 – 15 Lasagna Noodles

    Directions

    1. Fill a large pot with water and a handful of salt and bring to a boil.

    2. Cook the lasagna noodles for 6 minutes and then drain. The pasta should be pliable but not cooked all the way thru.

    Chef’s note: if you want to avoid the noodles sticking, rub a sheet pan with a small amount of oil and place the cooked noodles on the pan in one layer.

  • 1 ½ lbs. raw chicken breast (700 grams)

    1 tsp garlic powder

    1 tsp onion powder

    1 tsp dried basil

    1 tsp salt

    ½ tsp fresh cracked pepper

    Directions

    1. Cut the chicken into small/medium strips (or pieces) and place in a mixing bowl.

    2. Add the garlic, onion, basil, salt and pepper to the chicken and mix so all the chicken is seasoned evenly.

    3. Set aside.

  • 1 sleeve (32 crackers) ritz crackers, crushed

    ¼ cup grated parmesan

    2 tbsp butter, softened

    1 tbsp parsley, roughly chopped

    Directions

    1. Place the ritz crackers in a plastic zip bag and crush with a rolling pin. The pieces can be uneven.

    2. In a small bowl, combine the crushed crackers, parmesan, parsley and butter.

    3. Set aside.

  • 1 tbsp butter, softened

    8 oz. (2 cups) Emmental cheese, grated

    8 oz. gruyere cheese, grated

    8-10 oz. sliced ham (9-12 pieces)

    Dijon bechamel sauce (see above)

    Lasagna noodles (see above)

    Seasoned Chicken (see above)

    Breadcrumb topping (see above)

Directions

Chef’s note: your layers will depend on what size pan you use. In this instance, I used 9.5x7 inch bakeware.

1. Combine the gruyere and emmental cheese together in a bowl.

2. Lightly butter your casserole dish on all sides.

3. Place a light layer of the bechamel sauce on the bottom of your baking dish.

4. Layer as follows:

  • lasagna noodles

  • 1/4 of the bechamel

  • 1/3 of the chicken

  • 1/3 of the ham

  • 1/3 of the cheese

5. Repeat the layers 2 more times.

6. On the last layer place an extra layer of noodles after the cheese layer. Add the remainder of the bechamel.

7. Cover with the breadcrumb seasoning.

8. Bake for 25-40 minutes or until the top is golden brown.

9. Let sit for 15 minutes to set before serving.

Thai Red Curry Chicken Satay

  • 1 kilo (2.2 lbs.) chicken breast

    2 tbsp red curry paste

    ½ cup coconut milk (full fat)

    ¾ tsp salt

    Directions

    1. Cut the chicken breast into large chunks.

    2. Place all the ingredients in a zipper bag and mix well together.

    3. Place in the fridge to marinate for 3-4 hours or ideally overnight.

  • 1 cup (200 grams) pineapple, small dice

    ¼ cup red pepper, small dice

    1 small clove garlic, minced

    1 small shallot, minced

    Juice of ½ lime

    Zest of ½ lime

    1 tsp. rice vinegar

    3 basil leaves, chopped

    2 tbsp cilantro, chopped

    ¼ tsp salt

    1 Thai red chili, thinly sliced

    Directions

    1. In a small bowl, combine all the ingredients, including the Thai red chili. The more you add, the hotter it will be!

    2. Taste and season taste

    3. Set in the fridge until ready to serve.

  • Marinated chicken (see recipe above)

    5-10 wood skewers, soaked for 30 minutes in water

    Directions

    1. Drain the chicken and discard the marinade.

    2. Thread the chicken onto your desired number of skewers.

    3. When ready to cook, preheat an outdoor grill or indoor grill pan to medium-high.

    4. Cook for 4-5 minutes and then flip over.

    5. If need be, finish the chicken in an oven heated to 350 °F (176°C).

    6. Once done, let sit for 5 minutes.

  • 1 tbsp neutral oil, such as avocado oil

    2 tbsp red curry paste

    1 can (400 ml) coconut milk, full fat

    ½ tsp fish sauce

    1-2 tsp palm sugar

    2 kaffir lime leaves, torn into small pieces

    1 Thai red chili, thinly sliced

    Directions

    1. While the chicken is cooking, make the red curry sauce.

    2. Heat the oil in a sauté pan over medium heat.

    3. Add the curry paste and cook for a minute or two until it starts to get fragrant.

    4. Whisk in the coconut milk.

    5. Add the fish sauce, 1 tsp of palm sugar, kaffir lime leaves, and one-fourth of the Thai red chili (more if you like it HOT!)

    6. Allow the curry to boil until it reduces by about one-half or coats the back of a wooden spoon, 10 to 15 minutes. 

    7. Taste. Add more sugar, salt, Thai red chili according to taste.

  • Handful of cilantro, including stems

    Directions

    1. Once the red curry sauce is done, place ¾ at the bottom of your serving dish.

    2. Place the chicken skewers on top.

    3. Drizzle the rest of the sauce over the top of the chicken, followed by the pineapple salsa.

    4. Garnish with the cilantro.

    5. Serve the remaining pineapple salsa on the side,

Tom Kha Gai Baked Fish

  • 2 cups low sodium white stock (chicken, fish or vegetable)

    1 can (400 ml) full fat coconut milk

    2 kaffir lime leaves, torn

    1 inch galangal, peeled and sliced

    1 Thai red chili, thinly sliced

    6 inch lemongrass, rough chop

    Fresh lime juice from ½ a lime

    2 tsp (10 grams) palm sugar (or brown sugar)

    2 ½ tsp fish sauce (start with 2)

    1 shallot, peeled and sliced

    Directions

    1. Preheat the oven to 375 °F / 190 °C

    2. In a saucepan, combine the white stock, coconut milk, lime leaves, sliced galangal, Thai red chili, lemongrass (don’t forget to hit it against the counter to release its flavors before you give it a rough chop), lime juice, brown sugar, fish sauce, and shallot.

    3. Simmer on high until it has reduced to about 1 cup of liquid remaining, and it has thickened a bit.  Taste and adjust the seasoning.

    4. Strain it and add it back to your saucepan to gently heat up before you serve the fish.

  • 1 cup jasmine rice

    1 ¼ cups coconut water

    3 peeled strips from 1 unwaxed lime

    ¼ tsp salt

    2 tbsp cilantro, chopped

    Directions

    1. Combine the rice, coconut water, lime strip, and salt in a medium saucepan. Bring to a boil.

    2.  Reduce to low and cover so it gently simmers.

    3. Cook 10-12 minutes or until water is absorbed by the rice.

    4. Remove from heat and let stand for 10 minutes.

    5. Add the cilantro and fluff with a fork.

  • 1 (2-3 pounds) head-on, whole white-fleshed fish, scaled, gutted, and cleaned

    A couple slices each of shallots, galangal, and lime

    2-3 kaffir lime leaves

    1-2 pieces (6 in. or so) lemongrass

    1 large handful of cilantro, with stems

    1 container (10 oz.) grape tomatoes

    2 container (8 oz. each) oyster mushrooms

    Neutral oil such as avocado oil

    Chopped cilantro for garnish

    Salt and white pepper

    Directions

    1. While the sauce is reducing and the rice is cooking, prepare your fish. Place the fish on a parchment lined sheet pan and gently score the top. Drizzle a small amount of avocado oil and sprinkle salt and white pepper on the outside and the inside.

    2. Stuff the inside of the fish with sliced shallots, sliced galangal, sliced lime, kaffir lime leaves, cilantro, and lemongrass. Make sure to hit the lemongrass against a hard surface to open in up before stuffing in the fish.

    3. Toss the tomatoes and mushrooms with avocado oil, salt and white pepper and place alongside the fish.

    4. Cook the fish for 20-30 minutes or until it reaches 135°F (57°C) internally.

    5. Reheat the sauce and put it in a little gravy boat and serve alongside the fish and the rice.

Miso Glazed Salmon in a Tomato Miso Broth

  • 3 cups water

    3 tbsp white miso

    3 tomatoes, rough chop

    3 large mushrooms, cut into quarters

    1 tbsp honey

    2 tsp low sodium soy sauce

    1 tbsp rice vinegar

    1 tbsp Dijon mustard

    1 tsp sesame oil

    1 tbsp Sriracha

    2 green onion (scallion), rough chop

    3 lemon peels

    1 clove garlic

    Handful of cilantro

    ½tsp salt

    2 whole peppercorns

    2 tbsp butter

    Directions

    1. Combine all the ingredients, except the butter, into a large saucepan (that is at least 2-3 inches deep) and place over medium heat with a lid. Cook the mixture for about 30 minutes until the tomatoes are nice and soft.

    2. After 30 minutes, remove the mushrooms, lemon peels, and garlic. These can be discarded.

    3. Transfer the broth to a blender and give it a good buzz. Press the mixture thru a fine mesh sieve back into the large saucepan.

    4. Bring the broth back up to a simmer over medium-low heat and stir in the butter.

    5. Prepare the salmon (see below).

    6. Once the salmon has been removed from the broth, pour the it thru a fine mesh sieve again and into a saucepan.

    7. Bring the broth back up to a slight simmer and season to taste.

  • 1 bunch asparagus, sliced to about 5 mm pieces

    Salt

    Directions

    1. In a pot of boiling (and salted) water, blanch the asparagus for about 2 minutes and transfer to an ice bath to stop the cooking process. Pat dry and set aside.

  • 4 pieces of salmon

    ¼ cup mayonnaise

    1 tbsp white miso

    1 tbsp Sriracha

    1 tbsp honey

    Directions

    1. Preheat the broiler in the oven to high.

    2. Position the oven rack about 6 inches from the broiling element at the top.

    3. Line a baking sheet with parchment paper.

    4. Combine the mayonnaise, miso, honey, and Sriracha. Set aside.

    5. Pat your pieces of salmon dry with a paper towel and season each side with salt.

    6. Gently nestle the salmon into the simmering broth skin side down. Cover and cook for 5 to 7 minutes, depending on the thickness of the fish. Poached salmon is cooked through when it looks pale pink and flakes easily with a fork or a thermometer reads 125°F (52°C).

    7. Carefully remove the salmon and place on a parchment lined baking tray skin side down.

    8. Pat the top of the salmon with a paper towel to dry a bit so the miso glaze sticks easier.

    9. Brush on your desired amount of miso glaze on each piece of the salmon.

    10. Place the glazed salmon in the oven on the top rack nearest to the broiler for a couple minutes until the glaze is nice and bubbly and browned.

  • 1 package (200 grams / 7 oz.) udon noodles

    Sesame seeds

    Microgreens

    Directions

    1. Make the udon noodles according to the package directions.

    2. Place some noodles on the bottom of your bowl.

    3. Ladle one fourth of the broth over the noodles.

    4. Followed by placing one piece of salmon over the noodles.

    5. Garnish with the asparagus around the salmon, followed by a sprinkle of sesame seeds.

    6. If you have microgreens, place a bit on top of the salmon.

    Enjoy!!!!

Get Yourself a Boyfriend Minestrone Soup

  • 1 lb. Italian sausage links, sliced

    1 medium onion, diced

    2 – 3 carrots (about 1 ½ cups), diced

    3 – 4 celery ribs (about 1 ½ cups), diced

    3-4 cloves garlic, minced

    1 tbsp Italian seasoning

    ½ tsp red pepper flakes

    2 (14 oz.) cans of chopped tomatoes

    8 cups low sodium chicken stock

    1 parmesan rind (optional)

    1 large (roughly 1 pound) waxy potato, peeled and medium diced

    1 medium/large zucchini, medium diced (I usually cut around the core as it tends to get soggy)

    1 small container baby spinach or kale (4-6 oz)

    6-8 fresh basil leaves

    Shaved parmesan cheese

    Directions

    1. Over medium heat, pour a bit olive oil in a large (at least 5 quarts) soup pot. Brown the Italian sausage. Remove from the pan and set aside.

    2. Add the onions to the pot and cook for roughly 5 minutes until they start to soften.

    3. Incorporate the garlic, red pepper flakes, Italian seasoning, 1 tsp salt, and fresh cracked pepper. Cook for another few minutes.

    4. Add the carrots and celery to the pot and cook for about 10 minutes or so.

    5. Add the tomatoes, chicken stock and browned sausage into the pot. Let simmer on low for roughly 30 minutes or longer if you like.

    6. About 30 minutes before you want to serve, add the potatoes and cook for 15 minutes. Then add the zucchini and cook for another 10-15 minutes until the potatoes are fork tender (but still have a bit of a bite)

    7. Turn off the heat and add the spinach and basil.

    8. Fish out the parmesan rind if added.

    9. Salt and pepper to taste.

    10. Garnish with shaved parmesan and additional fresh basil.

    Chef’s note: If you want to skip the whole boyfriend stage and go directly for a marriage proposal, serve with grilled cheese or garlic bread on the side.