Shawarma White Sauce

Shawarma White Sauce

I’m in love with this flavorful Mediterranean sauce! I first heard about this sauce when I was watching the Today Show, one morning. It was shared by Ayesha Nurdjaja, the executive chef of Shuka in NYC. It’s awesome on chicken, as a dip, on falafel and as a salad dressing! It is addictive!

Shawarma White Sauce

Shawarma White Sauce

Ingredients

  • 1/2 cup crème fraîche
  • 1/2 cup mayonnaise
  • 1 cup yogurt
  • 1 clove garlic, finely minced
  • 1 tsp garlic salt
  • 1 TBS onion powder
  • 2 TBS lemon juice
  • 1 tsp freshly ground black pepper
  • 1/2 tsp crushed red pepper flakes
  • 2 TBS sherry vinegar

Instructions

  1. Combine all ingredients in a medium bowl and whisk (can be refrigerated up to 4 days).

Notes

This sauce is great with chicken, falafel & as a salad dressing. I found this recipe originally on the Today Show food website. Just search for Chicken Shawarma. I made slight adjustments to the original recipe.

http://michellesipsandsavors.com/shawarma-white-sauce/

Pumpkin Rice

Pumpkin Rice

It’s still not fall in San Antonio, but I couldn’t wait to prepare a fall dish another day. I served this light side dish with two meals. I made Chicken Shawarma one day, and falafel on another. This rice was super delicious with both entrees. Now, all I need is a cool breeze!

Pumpkin Rice

Yield: 10 Servings

Pumpkin Rice

Ingredients

  • 4 cups of pumpkin or butternut squash, cut into small pieces
  • 1 cup of brown rice
  • 1 small onion, chopped
  • 4 garlic cloves, minced
  • 3 green onions, sliced
  • Dash oof cinnamon, nutmeg & cloves
  • 1 tsp Lawry’s Seasoned Salt
  • 1 tsp fresh cracked pepper
  • 1 TBS butter
  • 5 sprigs of fresh thyme
  • 1 whole habanero pepper (optional)
  • 2 3/4 cups vegetable stock

Instructions

  1. In a large stock pot, sauté the onions & garlic until transparent.
  2. Add the seasonings, seasoned salt, black pepper & thyme, and saute for 1-2 minutes, until fragrant.
  3. Add the pumpkin along with the vegetable stock and stir until seasoning is incorporated.
  4. Add the rice and bring to a boil.
  5. Add the butter and the habanero (optional), and reduce the heat to a simmer.
  6. Cover and simmer for 20-25 minutes, until all liquid is absorbed.
  7. Remove from heat and leave covered for 15 minutes.
  8. Keep dish warm until ready to serve.
http://michellesipsandsavors.com/pumpkin-rice/

Homemade Corn Tortillas by The Culinary Institute of America

Homemade Corn Tortillas by The Culinary Institute of America

I have always wanted to learn how to make homemade tortillas, so I grabbed the chance. During the Plant-Forward Boot Camp I attended at the Culinary Institute, we made a Mexican themed menu, so I lucked out. The dough is easy to make, but the consistency needs to be just right. Our teacher pointed out that my first batch was too sticky. I added a bit more masa and I hit tortilla gold! Try this recipe out, ASAP!

Homemade Corn Tortillas by The Culinary Institute of America

Homemade Corn Tortillas by The Culinary Institute of America

Ingredients

  • 1 1/2 cups masa harina
  • 1/4 tsp sea salt
  • 2 TBS vegetable oil
  • 1 cup hot water

Instructions

  1. Combine the masa and salt in a large bowl. Add the oil and stir to combine.
  2. Wearing gloves, stream in the hot water while mixing with your hand until dough comes together as a ball.
  3. Transfer to a lightly floured surface and knead until smooth and elastic. Wrap in plastic, and let it rest at room temperature for at least 30 minutes,
  4. Divide into 14 balls and lightly dust with flour. Put them between 2 pieces of plastic and press them in a tortilla press.
  5. Heat a cast iron skillet or a comal (Mexican tortilla griddle) on medium to high heat. Cook on both sides until brown spots appear. Wrap in a towel or put in a tortilla warmer to keep hot.
http://michellesipsandsavors.com/homemade-corn-tortillas-by-the-culinary-institute-of-america/

Fennel Salad w/Orange Vinaigrette & Spiced Cashews by The Culinary Institute of America

Fennel Salad w/Orange Vinaigrette & Spiced Cashews by The Culinary Institute of America

I really sharpened my knife skills on this one! This salad is crunchy, fresh and full of flavor. I chose to make this dish to work on my knife skills & boy did I get a work out. Our teacher at the Culinary Institute Plant Forward Boot Camp took time out to demonstrate the proper use of a knife and how to cut in a variety of ways. I actually got pretty good at elliptical cutting. Either way, I think you will enjoy this salad!

Fennel Salad w/Orange Vinaigrette & Spiced Cashews by The Culinary Institute of America

Fennel Salad w/Orange Vinaigrette & Spiced Cashews by The Culinary Institute of America

Ingredients

  • Salad:
  • 2 bulbs fennel, thinly sliced
  • 1/2 red onion, thinly sliced
  • 6 stalks celery, trimmed & thinly sliced on the bias
  • 1/2 cup parsley, chopped
  • Vinaigrette:
  • 1/2 cup fresh orange juice
  • 2 tsp Dijon mustard
  • Sea salt & pepper to taste
  • 1 TBS orange zest
  • Spiced Roasted Cashews:
  • 2 cups raw cashews
  • 1 TBS butter, melted
  • 1 1/2 tsp curry powder
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • Dash cayenne
  • Sea salt to taste

Instructions

  1. Toss all prepared salad ingredients in a large bowl. Set aside.
  2. Combine vinaigrette ingredients in a small bowl & whisk. Cover & set aside.
  3. Toast nuts in a medium skillet until heated. Add butter & coat evenly. Combine spices and toss to coat nuts. Place nuts on a single layer on a sheet pan lined with parchment paper. Bake for 8-10 minutes at 350 degrees, until golden brown. Remove from oven and cool. When cool, rough chop the nuts.
  4. Toss salad with dressing, and top with spiced nuts.

Notes

A few changes were made to the original recipe.

http://michellesipsandsavors.com/fennel-salad-w-orange-vinaigrette-spiced-cashews-by-the-culinary-institute-of-america/

Polenta w/Vegan Parmesan Cheese by The Culinary Institute of America

Polenta w/Vegan Parmesan Cheese by The Culinary Institute of America

Talk about a shocker! This recipe was easy & mimicked Parmesan Cheese to a degree that was astounding! This side dish took me all of 20 minutes. It’s yet another recipe from the Plant-Forward Cooking Boot Camp I went to at the Culinary Institute of America in San Antonio. So yummy!

Polenta w/Vegan Parmesan Cheese by The Culinary Institute of America

Yield: 12 Servings

Polenta w/Vegan Parmesan Cheese by The Culinary Institute of America

Ingredients

  • Polenta:
  • 2 cups polenta
  • 8 cups filtered water
  • 1 tsp sea salt
  • 1/4 cup vegan Parmesan cheese
  • Vegan Parmesan Cheese:
  • 1 1/2 cups raw cashews
  • 6 TBS nutritional yeast
  • 1 tsp sea salt
  • 1/2 tsp garlic powder
  • Garnish:
  • Olive oil & chopped parsley

Instructions

  1. Bring water & salt to boil in a medium saucepan.
  2. Stream dry polenta into boiling water, whisking constantly to avoid lumps.
  3. Adjust heat to a simmer.
  4. Cover the pot and reduce heat to a low simmer. Cook for 15-20 minutes, until the polenta is tender.
  5. While the polenta is cooking, prepare the Vegan Parmesan Cheese.
  6. Place all Parmesan ingredients in a food processor. Pulse until the consistency of Parmesan Cheese. Refrigerate until ready to serve,
  7. When polenta is done, stir in the vegan Parmesan Cheese.
  8. Place the cooked polenta in a bowl and top with olive oil, more vegan Parmesan Cheese & chopped Italian parsley.

Notes

Recipe adapted from The Culinary Institute of America

http://michellesipsandsavors.com/polenta-w-vegan-parmesan-cheese-by-the-culinary-institute-of-america/

Chickpea Pasta Jalapeño Mac & Cheese

Chickpea Pasta Jalapeño Mac & Cheese

This chickpea elbow pasta is so good in this upgraded macaroni and cheese dish. We really enjoyed it with the grilled pork chops the hubs made the other day. And, guest what? The leftovers were awesome all by their lonesome, the next day!

Chickpea Pasta Jalepeno Mac & Cheese

Yield: 6 Servings

Chickpea Pasta Jalepeno Mac & Cheese

Ingredients

  • 1 box chickpea elbow macaroni (I used Eat Banza)
  • 4 TBS butter
  • 2 TBS flour
  • 1/2 cup pasta liquid
  • 3/4 cup milk
  • 1/4 cup sour cream
  • 1/2 cup hatch chile sauce or your favorite hot sauce
  • 3 cups cups grated white cheese (I used parmesan asiago, fontina and mozzarella)
  • 1/2 cup bread crumbs

Instructions

  1. Cook pasta according to package directions. Reserve 1/2 cup of pasta liquid before draining.
  2. Heat butter and add flour. Mix until smooth and the flour is lightly browned.
  3. Whisk in pasta liquid, milk & sour cream.
  4. Add in hot sauce.
  5. Add in 1 1/2 cups of the cheese. Mix well.
  6. Return the cooked pasta to the pan & fold together well.
  7. Top with remaining cheese and bread crumbs.
http://michellesipsandsavors.com/chickpea-pasta-jalapeno-mac-cheese/

Mediterranean Couscous Salad

Mediterranean Couscous Salad

Want a cool & healthy summer side salad? Well, I’ve gotcha covered! This salad is easy to assemble and you likely have the ingredients in your fridge. Stay cool, my friends!

Mediterranean Couscous Salad

Yield: 8 Servings

Mediterranean Couscous Salad

Ingredients

  • 1 cup couscous, prepared according to package directions
  • 1 cup sliced, then halved, English cucumber (I only remove strips of the peel – looks prettier that way)
  • 1/2 cup chopped red onion
  • 1/2 cup sliced red bell pepper
  • 1/2 cup halved cherry tomatoes
  • 2 TBS each of chopped fresh basil & mint
  • 1/2 cup rough chopped mixed olives (kalamata, green, etc.)
  • Juice of 1/2 lime
  • Sea salt & cracked pepper, to taste
  • 1/4 cup vinaigrette dressing of your choice or just add olive oil

Instructions

  1. Mix all the ingredients in a large bowl.
  2. I don’t add too much additional salt because the olives are salty.
  3. I used a champagne vinaigrette that I had in the fridge. Any light vinaigrette will do. You could also just use olive oil.
http://michellesipsandsavors.com/mediterranean-couscous-salad/

Parsley Salsa Verde (Crack Sauce)

Parsley Salsa Verde (Crack Sauce)

Just in time for your Father’s Day Prep, I present Crack Sauce. At least, that’s what my family calls this parsley based salsa verde. Hubs made this incredibly flavorful NY strip by grilling it to an internal temp of 148 degrees. He seasoned this puppy with olive oil & his favorite rub. We ate it sliced and drizzled it with Crack Sauce. This stuff is so awesome on beef, chicken, empanadas, you name it! It’s packed full of parsley, lemon, garlic & capers. Anytime I serve it, I get a ton of requests for the recipe. Enjoy!

Parsley Salsa Verde (Crack Sauce)

Yield: 1 1/4 Cup

Parsley Salsa Verde (Crack Sauce)

Ingredients

  • 1 bunch Italian flat leaf parsley, rinsed
  • 6 cloves of garlic, peeled and rough chopped
  • 4 TBS capers
  • 1 tsp lemon zest
  • Juice of 2 lemons
  • 1 tsp pepper
  • 1/4 cup extra virgin olive oil
  • Salt to taste

Instructions

  1. Cut the parsley leaves off the stems by running your knife across the stems, diagonally. It’s ok if you have some stems with your parsley leaves.
  2. Place everything, but the olive oil in a food processor. Pulse until finely chopped.
  3. Turn the processor on low and slowly add olive oil.
  4. Taste salsa to determine if salt is needed. I usually do not add salt because the capers are quite salty.
  5. Serve in a bowl with your favorite meat, empanadas or whatever strikes your fancy!
  6. Will keep in the refrigerator for up to 3 days.
http://michellesipsandsavors.com/parsley-salsa-verde-crack-sauce/

Twice Baked Potato Casserole

Twice Baked Potato Casserole

This, by far, is my most requested recipe (next to my Banana Split Pie ). My son is coming home for July 4th, and what does he ask for…THIS. I just made this for a dinner party we had for a dear friend and it was a big hit. I mean, I had folks texting me the day requesting the recipe. It really is that good. And, here’s a secret ~ it’s super easy, and you can make a day ahead, if needed. It’s perfect for large gatherings and goes with just about everything!

Twice Baked Potato Casserole

Yield: 12 Servings

Twice Baked Potato Casserole

Ingredients

  • 8 large gold or white potatoes, washed
  • 1 bunch green onions, washed and trimmed
  • 8 strips of crispy bacon
  • 1 stick of good butter
  • 1 (8 oz) container of sour cream (I use low fat)
  • 4 cups grated cheddar cheese
  • Sea salt and pepper
  • Paprika for garnish

Instructions

  1. Preheat oven to 350 degrees. Grease a large baking dish.
  2. Place washed potatoes in salted water in a large stock pot. Cook until very tender.
  3. While potatoes are cooking, place green onions & bacon in food processor. Pulse until rough chopped. Set aside.
  4. Drain cooked potatoes and return to pot. Add butter to cooked potatoes. Let it melt. Once it is melted, use a potato masher to smash the potatoes. You just want them slightly mashed. In other words, you will have small chunks of potatoes.
  5. Add in the remaining ingredients and season with salt and pepper. Mix well. Place potato mixture in your prepared dish. Sprinkle with a bit of paprika.
  6. Bake for 30 minutes or until edges are bubbly.
http://michellesipsandsavors.com/twice-baked-potato-casserole-2/

Best Ever Potato Salad

Best Ever Potato Salad
Issue with recipe creation. Please contact Zip Recipes support

SIDES

This potato salad always gets rave reviews! It has simple ingredients that make it a perfect side dish for any grilled or smoked meats and chicken. I use a food processor to chop the veggies, which makes it super easy to prepare. And, since we are getting into the summer grill season it’s a perfect time to share this oldie, but goodie!

Best Ever Potato Salad

Yield: 12 Servings

Best Ever Potato Salad

Ingredients

  • 8 Golden Yukon potatoes
  • 4 dill pickles
  • 4 sweet pickles
  • 3 ribs of celery
  • 1/2 large onion
  • 1/2 cups salad olives w/pimento (the kind that is already chopped), drain and squeeze liquid out
  • 4 boiled eggs, peeled and chopped
  • 1 TBS yellow mustard
  • 1 tsp celery salt
  • 1 tsp pepper
  • 3/4 cup mayonnaise (or more if you like)
  • Paprika

Instructions

  1. Boil the potatoes until tender and let cool. Once cool cut into chunks and put in large mixing bowl. I leave the skin on.
  2. In a food processor, chop the pickles, celery and onion. Make sure they are chopped into small pieces and not pulverized. Add to bowl and fold in with the potatoes.
  3. Add the olives, boiled eggs, mustard, celery salt & pepper and fold in, carefully. I use a spatula.
  4. Add the mayonnaise until full mixed in. Transfer to serving bowl, sprinkle with paprika and refrigerate until ready to serve.
http://michellesipsandsavors.com/best-ever-potato-salad/

Social media & sharing icons powered by UltimatelySocial
Pinterest
Pinterest
Instagram