Archive for May, 2011

May 12, 2011

Pistachio and Cranberry Chicken Salad

Adapted from this lovely recipe from Plum Pie:


  • 2 chicken breasts (bone-in, skin-on)
  • 1/4 cup pistachios, salted/roasted and chopped
  • 1/3 cup apples, minced
  • 1/2 cup dried cranberries, chopped
  • 1 tbs shallots, minced
  • 1/2 cup Greek yogurt
  • 2 tbs mayo (I used the new Olive Oil stuff..)
  • 1 tbs white wine vinegar (or apple cider vinegar)
  • 1 tbs rosemary, minced
  1. Preheat oven: 375F
  2. Lightly coat chicken in olive oil. Sprinkle with salt and pepper. Roast in oven for ~35 min or until fully cooked through. Set aside to cool.
  3. Mince apples and coat in vinegar.
  4. Add apples in a big bowl with pistachios, shallots, and rosemary.
  5. Shred chicken with a fork and knife into small bite-size pieces. Lightly salt. Add to mixture.
  6. Toss with yogurt and mayo. set in fridge to cool ~1hr.
May 9, 2011

Beef Curry Puff Pastries


  • 3/4lb ground meat (i did beef and lamb)
  • 1 medium potato, diced into tiny cubes
  • 1 small onion, minced
  • ~ 1/4 cup raisins
  • 2 tbs curry powder
  • 1 tsp tumeric
  • 1/2 tsp cumin
  • chicken stock
  • 1/4 cup milk
  • 1-2 cloves garlic, minced
  • 1 package of puff pastry sheets (I used Pepperidge Farm)
  • 1 egg yolk for wash.


  1. thaw puff pastry sheets at room temperature. unfold and lay flat when soft enough.
  2. heat a bit of oil in dutch oven. cook meat until still slightly pink and mix well, breaking it up as you go. remove from heat and set aside.
  3. in remaining oil/fat, saute minced onions until just soft. add potatoes, raisins, garlic, and seasonings. saute 10-15 min until potatoes are soft and raisins are plump. stir often. if too dry, add a dash of chicken stock.
  4. add cooked meat and stir. add milk, stir until absorbed.
  5. salt to taste.
  6. remove from heat and let it cool in the fridge.
  7.  cut pastry sheets along the fold lines. (should yield 6 long strips)
  8. cut each strip into 4.
  9. grease up an aluminum foil lined baking pan and preheat oven to 400F
  10. spoon ~1-2 tbs curry mixture into the middle of one square. top with another. crimp edges with fork. set on pan and repeat with remaining squares.
  11. brush the middle of each square with egg wash and poke vent holes with a tooth pick.
  12. bake ~15 min or until pastry puffs up and is golden brown.

May 7, 2011

Baked Crab Cakes + Spicy Chipotle Sauce

Crab Cakes: (yields 3 palm sized cakes)

  • 1/2 lb jumbo lump crab
  • 2 tbs panko bread crumbs, toasted
  • 1.5 tbs mayo
  • 1 tsp dijon mustard
  • ~ 1 tbs chives
  • ~ 1 tsp parsley
  • garlic salt
  • 1/2 egg, beaten.

Mix crab, mayo, mustard, herbs, and garlic salt and egg in a small mixing bowl. Form into patties and set aside in fridge for 1 hour. Toast panko bread crumbs until golden brown and place in bowl. Preheat oven on 375F. Coat crab cake patties in crumbs. Bake for 10-15 minutes. Serve with dipping sauce.

Chipotle Mayo:

  • 1 chipotle pepper in adobo sauce.
  • 1 tbs of adobo sauce.
  • mayo
  • 1 squeeze of lime.

In a blender, pulse until smooth

I also made those ricotta and fig pizzettes again, and this time I remembered to take pictures! So here you go:

May 7, 2011


Inspired by the well known sandwich of NY’s Kalustyans.


  • 1 part bulgar (soaked in double the volume of boiling water)
  • 3 parts green lentils (NOT french green lentils)
  • onions, caramelized
  • cumin
  • allspice


  • Pita bread
  • hummus
  • greek yogurt
  • cucumber slices
  • tomato slices
  • Mujadara

note: 1 cup lentils and 1/3 cup of bulgar + 2 onions yields > 5 cups of mujadara… I learned the hard way. So unless you have a family of 10 to feed, start with half a cup of lentils and 1/6th of bulgar…

I dont really have a picture of my own. Above photo is curtesy of Serious Eats. Though it tastes darn good, it’s lentil mush after all.  Also,  I don’t like iceberg lettuce, which is what Kalustyans serves with their version of the sandwich, so I used cucumbers for the extra texture. Yum yum.

May 2, 2011

Turkey Meatballs


  • ~1.25 lb ground turkey
  • ~1/2 lb ground pork
  • 1/2 cup panko bread crumbs
  • 1 medium small onion, minced
  • 1 tsp fennel seeds
  • 1 pinch of parsley
  • 1 pinch of oregano
  • garlic
  • salt (or just garlic salt)
  • 1 small egg, beaten


  1. heat oil in pan. add fennel seeds and fry~1 min until fragrant.
  2. add onions and saute until just translucent.
  3. add parsley, oregano, garlic, salt. mix and remove from heat. put in fridge to cool (you can make this ahead of time.)
  4. preheat oven 350F
  5. heat 2-3 cups of your favorite tomato sauce in a separate sauce pan on simmer.
  6. in a large bowl, mix ground meat and onion mixture with your hands, careful not to overwork it.
  7. incorporate breadcrumbs in slowly. salt with garlic salt.
  8. coat aluminum lined baking pan in olive oil and form racketball sized meatballs.
  9. bake 15 min or until just brown on the outside.
  10. spoon meatballs into tomato sauce, simmer 5 min and serve.
makes about 15 racketball sized meatballs.