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Quinoa Tabbouleh with Feta

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We’re always looking for good quinoa recipes. We love it’s fine texture and the delightful change from rice. This Quinoa Tabbouleh with Feta by Ina Garten is simple and keeps in the fridge for a couple days, making it an ideal make-ahead option. It makes for a colorful side dish or a substantial meal with the addition of some grilled meat or fish. Ina instructs adding lemon juice and olive oil to the hot quinoa, which encourages each grain to absorb these vibrant, fruity flavors on a deeper level. Tomatoes, cucumber, mint, scallions, and parsley lend fresh and herbal components, and feta contributes tang. Make this the day before a get-together or as lunch meal-prep and enjoy some piece of mind thereafter.

Tips (unsponsored): You can certainly cook your quinoa in water, or consider using vegetable or chicken stock (we love Kitchen Basics brand, Walmart) instead for even more flavor. Also, we love the multi-colored heirloom cherry tomatoes that we find at Trader Joe’s or Sprouts.

Have your kids help you pluck mint leaves and dump ingredients. As you prepare and enjoy this dish with the ones you love, teach them a few things about some of the ingredients:

  • Quinoa provides you with more and better protein than other grains.
  • Lemons have tons of vitamin C, which may make it harder to develop asthma.
  • Fresh tomatoes are high in beta-carotene, which helps keep your immune system healthy.

Since variations of tabbouleh are enjoyed in Turkey, let’s learn a few things about this country:

  • Even though the country of Turkey is only a little bigger than Texas, about 80 million people live in Turkey while about 27 million live in Texas!
  • Istanbul is commonly thought to be the capital of Turkey because SO many people live there, but Ankara is actually the capital.
  • Turkey is warm and crops grow well there.

From: Quinoa Tabbouleh with Feta

Quinoa Tabbouleh with Feta
 
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Difficulty: Easy
Serves: 6-8 servings
Ingredients
  • 1 cup quinoa
  • Kosher salt and freshly ground black pepper
  • ¼ cup freshly squeezed lemon juice (2 lemons)
  • ¼ cup good olive oil
  • 1 cup thinly sliced scallions, white and green parts (5 scallions)
  • 1 cup chopped fresh mint leaves (2 bunches)
  • 1 cup chopped fresh flat-leaf parsley
  • 1 hothouse cucumber, unpeeled, seeded and medium-diced
  • 2 cups cherry tomatoes, halved through the stem
  • 2 cups medium-diced feta (8 ounces)
Instructions
  1. Pour 2 cups of water into a medium saucepan and bring to a boil. Add the quinoa and 1 teaspoon of salt, lower the heat and simmer, covered, for 15 minutes, until the grains are tender and open (they'll have little curly tails). Drain, place in a bowl and immediately add the lemon juice, olive oil and ¾ or 1 teaspoons of salt, to taste.
  2. In a large bowl, combine the scallions, mint, parsley, cucumber, tomatoes, 1 to 2 teaspoons of salt* and 1 teaspoon of pepper. Add the quinoa and mix well. Carefully fold in the feta and taste for seasonings. Serve at room temperature or refrigerate and serve cold.

 

Greek Turkey Burgers with Tomato Salad

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You can’t go too wrong with burgers for dinner but it is refreshing to change up the ‘ole patty-cheese-lettuce-tomato-pickle-between-a-bun situation once in a while. Enter: The Greek Turkey Burger with Tomato Salad. The juiciness level of this burger is off the charts, thanks to the addition of some grated zucchini to the turkey (plus some neat matchsticks atop). Feta, oregano, scallions and mint lend an earthy depth, all of which is drizzled with a sauce involving pepperoncini brine and more herbs and peaks out from a pita. Every good burger needs some sort of tomato-y component and this tomato salad is sweet and vibrant and the ideal compliment to this unique dish. Tell Google Home or Alexa to play some traditional Greek music and sit down to a colorful plate of fresh flavors with the ones you love.

Tips (unsponsored): We suggest using multi-colored heirloom grape or cherry tomatoes; they are gorgeous and tend to taste better. We usually snatch ours from Trader Joe’s or Sprouts. We prefer smaller burgers (slider size) and use the mini pitas we find at Sprouts, although they are pretty widely available elsewhere. This recipe calls for mayo but you could use plain whole milk yogurt instead.

As you prepare and enjoy these burgers with those you love, teach them a few things about some of the ingredients:

  • Zucchini is a great source of magnesium, which helps your blood pressure stay healthy.
  • Fresh tomatoes are high in beta-carotene, which helps keep your immune system healthy.
  • Scallions help keep your blood from forming clots.

Let’s learn a few things about Greece and it’s people while we’re at it:

  • Unlike here, Greeks are required to vote in every elections. There’s no “sitting this one out.”
  • The Greek coastline is almost 9,000 miles long and one of the longest in the world.
  • All of the pretty blue rooftops in Greece are painted blue to ward off evil spirits.

From: Greek Turkey Burgers with Tomato Salad

Greek Turkey Burgers with Tomato Salad
 
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Difficulty: Easy
Serves: 4 servings
Ingredients
  • ¼ cup mayonnaise
  • 2 tablespoons chopped pickled pepperoncini (2 to 3 peppers), plus 3 tablespoons brine
  • 1 pint assorted grape or cherry tomatoes, halved
  • 3 tablespoons extra-virgin olive oil
  • 4 scallions, chopped
  • ¼ cup fresh mint, chopped
  • Kosher salt and freshly ground pepper
  • 1¼ pounds ground turkey
  • 1 medium zucchini (half grated, half cut into matchsticks)
  • ½ cup finely crumbled feta cheese
  • 1 teaspoon dried oregano
  • 4 pitas, warmed
Instructions
  1. Combine the mayonnaise and 2 tablespoons pepperoncini brine in a small bowl. Toss the tomatoes with the chopped pepperoncini, the remaining 1 tablespoon brine, 2 tablespoons olive oil, half of the scallions and half of the mint in a medium bowl. Season with ¼ teaspoon salt and a few grinds of pepper. Refrigerate the mayonnaise and the tomato salad while you make the burgers.
  2. Combine the turkey, grated zucchini, feta, oregano, the remaining scallions and mint, ½ teaspoon salt and a few grinds of pepper in a large bowl and mix well with your hands. Form into 4 oblong patties, about 4 inches wide and ½ inch thick.
  3. Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium heat. Add the patties and cook until browned and cooked through, 4 to 5 minutes per side. Cut off a piece of each pita to open. Serve the burgers and zucchini sticks in the pitas and drizzle with the mayonnaise sauce. Serve with the tomato salad.
Nutrition Information
Calories: 640 Fat: 36 g Saturated fat: 9 g Carbohydrates: 41 g Sugar: 5 g Sodium: 1,287 mg Fiber: 4 g Protein: 38 g Cholesterol: 117 mg

 

Green Chicken Curry

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What is curry? To most Indians, it’s a disappointingly general word made up by the British. To most Americans, it encompasses pretty much any saucy, spicy Indian dish. Whatever it is, it’s splendorous to us. Whether we’re talking Indian, Thai, or any other southern Asian food, if the word “curry” appears in the title, chances are we’ll love it. We especially enjoy a green curry rich in cilantro and mint, a variety of onions and an array of warm spices. For this Green Chicken Curry by Aarti Sequiera, you’ll make a fragrant masala (a mix of spices, sometimes as a thick paste) of the aforementioned herbs and onions, as well as ginger. Caramelized shallots and toasted spices join the masala to yield a thick, earthy sauce in which you’ll stew some chicken thighs till tender. Cooling yogurt lends a slightly tart and rich finish. Toast some naan or lavash and use it as a grabber to convey this gratifying dish to your lips.

There’s nothing quite like caramelized onions, and delicate shallots are even more exquisite:

Tip (unsponsored): We love getting our spices in the bulk section of Sprouts because we can buy just a small amount of those that we don’t use very often, as opposed to buying an entire jar that will surely expire long before we’ve used even half. Also, we recently noticed that our local Kroger store (Ralph’s here in SoCal, Fry’s in AZ) is now carrying little green boxes of spices, maybe 2 teaspoons or so of spice in a box. Brand name is “Spicely,” so keep an eye out for that as well to avoid waste.

Have your kids help you tear herbs, dump spices, and stir. As you prepare and enjoy this dish with those you love, teach them a few things about some of the ingredients:

  • Cilantro has lots of vitamin A, which helps your kidneys stay healthy.
  • Turmeric has curcumin, which can help with inflammation.
  • Coriander provides your body with fatty acids that help you digest food properly.

Simmering chicken thighs in this abundance of spices, herbs, and onions means that they will absorb and be tenderized by all of these warm flavors:

Let’s learn a few things about India and her people:

  • Many children in India have jobs to help contribute money to their families.
  • Many households consist of brothers, plus their wives and children.
  • Indians eat an unleavened bread that they cook on a griddle and brush with butter or oil called chapati.

From: Green Chicken Curry

Green Chicken Curry
 
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Difficulty: Easy
Serves: 6 servings
Ingredients
  • 2 small bunches cilantro leaves, coarsely chopped, 1½ cups
  • 1 bunch fresh mint, leaves, coarsely chopped, 1½ cups
  • 1 red onion, chopped
  • 6 cloves garlic
  • 1½-inch piece ginger, peeled and coarsely chopped
  • Kosher salt and freshly ground black pepper
  • ¼ cup water, plus 1½ cups
  • 2 tablespoons olive oil
  • 2 shallots, thinly sliced
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon garam masala
  • ½ teaspoon ground turmeric
  • 6 boneless, skinless chicken thighs, about 1¾ pounds, halved
  • ½ teaspoon malt vinegar
  • ¼ cup plain whole milk yogurt, whisked until smooth
  • Cooked basmati rice or warm naan bread, for serving
Instructions
  1. Add the cilantro, mint, red onion, garlic, ginger, and salt, and pepper, to taste, to a food processor or blender. Puree on high until smooth. With the processor running, add about ¼ cup water, and blend until the mixture is the consistency of a thick paste, a.k.a. "masala". Set aside.
  2. In a large pot or deep skillet heat the olive oil over medium heat until shimmering. Add the shallot and cook, stirring often, until golden brown.
  3. Add the spices and cook for 30 seconds. Pour the masala mixture into skillet and cook, stirring often until it deepens in color and aroma. You'll know it's ready when it looks shiny, little droplets of oil will appear on the surface, and the masala will hold together as a cohesive mass.
  4. Add the chicken, coating every piece in the masala and stirring often. Continue to cook for 5 minutes, so that the masala really adheres to the chicken. Add about 1½ cups water, just enough to cover the chicken, and the vinegar. Bring to a boil, and then reduce the heat and simmer, uncovered, until the chicken is tender and sauce has thickened slightly, about 20 to 25 minutes.
  5. Remove the pan from heat and stir in the yogurt. Taste and adjust seasonings, if needed. Transfer the mixture to a serving dish and serve over rice or with warm naan bread.

 

Beef Pho

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Vietnamese Pho is the perfect bowl of contrasting yet harmonious flavors if there ever was one. This one is as good as any we’ve had in a restaurant; a rich broth composed of roasted beef shanks, onions, ginger, garlic as well as toasted star anise, cinnamon and peppercorns lay a deep foundation for this bowl of yin and yang. Rice noodles and beef are topped with fresh, crisp bean sprouts, fragrant Thai basil and mint, spicy jalapenos, sweet red onion and tangy lime. The result is a healthful symphony of delightfully unique textures and flavors.

If you haven’t cooked with star anise before, you’re in for a real treat. This spice is derived from a small, green tree that grows in Vietnam and China. It is potently fragrant and imparts a most welcome liquorice-y note to the broth. Cinnamon adds warmth.

Tips (unsponsored): We find our beef shanks at our local Asian market, as well as most of the items on this ingredient list. We highly suggest using Kitchen Basics beef stock – all you have to do is to look at it to see how much more flavorful it is than broth. Walmart usually carries Kitchen Basics brand but we find that our location is often out of beef stock, in which case we order from Prime Now.

This stock takes a few hours to cook. It isn’t intensive, it just requires long periods of cook-time. We suggest making the broth the day before and finishing your pho the day of.

The size of rice sticks you choose depends on personal preference. We like a noodle of medium thickness, as you’d find in the pho of most restaurants. Be aware that most rice noodles will take about an hour to soak before being cooked (only a few minutes to cook), so plan on that.

Let your kids add their own toppings to their broth. As you prepare and enjoy this dish with those you love, teach them about some of the ingredients :

  • Cinnamon helps to keep your blood sugars at a healthy level.
  • Star anise helps with bloating and indigestion.
  • Onions provide your body with a flavonoid that can help prevent cancer.

Let’s learn a few things about Vietnam:

  • Vietnam has a very high literacy rate and a very low unemployment rate, despite being a developing country.
  • It is not uncommon to have a potbelly pig as a pet in Vietnam.
  • In Vietnam, most people travel by motorbike.

From: Beef Pho

Beef Pho
 
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Difficulty: Easy
Est. Cost: $27
Serves: 6 servings
Ingredients
  • Ingredients
  • For the broth:
  • 2 beef shanks with meat on them (about 2¼ pounds total)
  • 3 large yellow onions, halved
  • 1 6 -inch piece ginger, halved lengthwise
  • 1 head garlic, halved crosswise
  • 2 tablespoons vegetable oil
  • Kosher salt
  • 2 cinnamon sticks
  • 4 star anise pods
  • 3 tablespoons black peppercorns
  • 3 quarts low-sodium beef broth
  • ⅓ cup fish sauce
  • For the soup:
  • 1 pound flat rice noodles
  • 8 ounces deli-sliced roast beef, torn into pieces
  • 4 cups bean sprouts
  • 1 large bunch Thai basil or mint, leaves torn
  • 2 jalapeno peppers (red and/or green), thinly sliced
  • 1 large red onion, thinly sliced
  • lime wedges (TAC addition)
  • Hoisin sauce and/or Sriracha (Asian chile sauce), for serving
Instructions
  1. Make the broth: Position a rack in the upper third of the oven and preheat to 450 degrees F. Toss the beef shanks, onions, ginger and garlic with the vegetable oil on a rimmed baking sheet and season generously with salt. Roast, turning once halfway through, until the meat and vegetables are slightly charred, about 30 minutes. Transfer to a large pot.
  2. Meanwhile, toast the cinnamon sticks, star anise pods and peppercorns in a small skillet over medium heat, shaking the pan, 5 minutes.
  3. Add the beef broth, 2 quarts water, the toasted spices and the fish sauce to the pot with the beef shanks. Bring to a boil, then reduce the heat to maintain a gentle simmer. Cook, skimming off any foam that rises to the top, until the meat is tender, 1 hour to 1 hour, 30 minutes. Remove from the heat and transfer the beef shanks to a cutting board; strain the broth through a fine-mesh sieve into another large pot. (The broth can be made up to 2 days ahead; let cool, then refrigerate in a covered container.)
  4. Shred the meat from the shanks with two forks, discarding any bits of cartilage, then stir back into the broth. Discard the bones.
  5. Cook the noodles as the label directs. Divide the broth and shredded meat among bowls, then add the noodles and roast beef. Top with the bean sprouts, basil, jalapenos and red onion; serve with hoisin sauce and/or Sriracha.

 

Red Lentil Dhal

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red-lentil-dhal-plated-close-up-1

It’s no secret that we adore Indian Food, and one of the reasons is that we never miss the presence of meat. This Red Lentil Dhal is delightfully rich and has marvelous depth of flavor while touting a healthful ingredients list of lentils, some coconut milk, herbs, and lots of warm spices. It’s layers of flavor include sweet and spicy, earthy and hot (not too hot). Grab some grilled naan or pita and be prepared for a truly exotic dinner hour.

red-lentil-dhal-plated-scooping-with-naan-2-1

The flavor starts here, with cumin and mustard seeds, curry and chile powders, a cinnamon stick, ground cumin, and some vibrant turmeric:

red-lentil-dhal-spices-1

Jalapeno, garlic, ginger, and some lemon at the finish add even more to this impressive flavor profile.

red-lentil-dhal-spices-plus-other-flavors-2

Toasting the seeds brings out their oils and flavors. Your kitchen will smell wildly exotic. The bulk section of Sprouts is a good place to get small amounts of spices if you don’t think you’ll use them often enough to warrant purchasing entire jars.

red-lentil-dhal-cooking-spices-3

This is one of the first Indian dishes we made (thanks to my old neighbor AND relative, JoAnn) and it remains in our top 3 favorites for a reason.

red-lentil-dhal-cooking-flavors-4

Red lentils can vary in size a bit and Trader Joe’s even sells a halved or split red lentil. These will cook faster and result in a less hearty texture – a matter of personal preference and we enjoy either texture.

red-lentil-dhal-lentils-5

We use chicken or vegetable stock in place of water for even more flavor. A little coconut milk for richness:

red-lentil-dhal-adding-coconut-milk-6

We’re going to refer you to Dana for this recipe (thanks, Dana!). As we mentioned before, the only modification we make here at TAC is to replace the 2 cups water with vegetable or chicken stock (please use Kitchen Basics, it’s BY FAR the best – unsponsored). You may end up using the whole box (4 cups) of stock, depending on how thick or thin you prefer your dhal. The recipe calls for cooking the lentils for about 15 minutes, which may be true if you’re using smaller lentils or the halved or split lentils we talked about from Trader Joe’s. Full-size lentils may take closer to 30 minutes to soften.

red-lentil-dhal-plated-straight-view-9

Let your kids squeeze lemon juice into the final product. As you prepare and enjoy this meal with those you love, teach them a few things about some of the ingredients:

  • Turmeric has curcumin, which can help with inflammation.
  • Coconut milk has lots of fiber, which helps keep the sugars in your blood at a healthy level.
  • Red lentils contain tons of folate, which can help prevent obesity.

Let’s learn a few things about India and it’s people:

  • Many households consist of brothers, plus their wives and children.
  • Indians eat an unleavened bread that they cook on a griddle and brush with butter or oil called chapati.
  • India is home of the smallest pigs, which only weigh 10 pounds.

red-lentil-dhal-collage

Middle Eastern Steak Pitas

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middle eastern steak pitas 1-1

Middle Eastern food (such as from the countries of Morocco, Egypt, Jordan and Algeria, just to name a few) is FANTASTIC. Middle Eastern cooking usually has something to do with warm spices, such as cinnamon and nutmeg, as well as fresh fruits, vegetables and herbs, such as tomatoes, cucumbers and mint. This dish is the epitome of spicy (though not hot) and fresh. Instead of a spice list a mile long, this recipe calls for pumpkin pie spice. Genius. The aforementioned flavors, as well as tahini, garlic and lemon, make for the most interesting and pleasant flavor combination EVER. Like many Middle Eastern dishes, this is sort of a communal dish… and eating it your hands is super fun. The next time you’re in the mood for some beef, give this exotic yet easy recipe a try. You’re in for a real treat

Tip (unsponsored): Eating this dish with lavash instead of pitas or naan (both delicious options too) helps keep it from feeling too heavy. We love the lavash (with the breads) and tahini (by the hummus and tzatziki in the cooler) at Trader Joe’s. Also, we love to use heirloom tomatoes for this cucumber salad. It’s a shame that we have to buy “antique” sort of tomatoes in order to enjoy the way a fresh tomato should taste (and used to taste… is it just us?), but we do. Freezing your steak for about 10 minutes before you cut it will make for easier slicing.

middle eastern steak pitas ingredients - 1

Have your kids help you juice the lemons and tear mint leaves, remembering to draw their attention to these gorgeous aromas. As you prepare and enjoy this meal with your family, teach them about some of the health benefits some of the ingredients will provide their bodies:

  • Tahini (sesame paste) is a great protein, which helps your muscles and tissues repair themselves when they are damaged.
  • Cucumbers provide your body with B vitamins, which can help you feel more energetic.
  • Tomatoes, eaten fresh, have tons of vitamin C, which helps your skin look good.

Since Egypt is one of the 22 Middle Eastern countries, let’s learn a few things about Egypt and it’s people:

  • Even though children are required to attend school for 6 years, many do not. Around half of the people cannot read. Aren’t you grateful to know how to read so you can learn things for yourself?
  • Just like math class, children also study their religion in school, whether it’s Christian or Muslim.
  • The most popular dish is seasoned fava beans, dating back to ancient times.

Adapted slightly from Middle Eastern Steak Pitas

middle eastern steak pitas collage

Middle Eastern Steak Pitas
 
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Difficulty: Easy
Est. Cost: $22
Serves: 4 servings
Ingredients
  • 1¼ pounds flank steak, thinly sliced against the grain
  • 1 medium onion, thinly sliced
  • 1 teaspoon pumpkin pie spice
  • ¼ cup fresh lemon juice
  • 3 tablespoons extra-virgin olive oil
  • 2 cloves garlic, minced
  • ¼ cup chopped fresh mint (or parsley, if you prefer)
  • Kosher salt and freshly ground pepper
  • ¼ cup tahini (sesame paste)
  • 2 medium tomatoes, diced
  • 3 small Persian cucumbers, peeled and chopped
  • 4 grilled pocketless pitas, naan, OR 8 slices lavash
Instructions
  1. Combine the steak, onion, pumpkin pie spice, 2 tablespoons lemon juice, 1 tablespoon olive oil, 1 minced garlic clove, 2 tablespoons chopped herbs, 1 teaspoon salt and ½ teaspoon pepper in a bowl; toss well to coat. Set aside while you prepare the salad.
  2. Whisk the tahini, the remaining garlic and 2 tablespoons lemon juice, and 1 tablespoon olive oil in a separate bowl; stir in the tomatoes and cucumbers.
  3. Heat a cast-iron skillet over medium-high heat until very hot. Brush the pitas with the remaining 1 tablespoon olive oil; cook until lightly toasted, about 1 minute per side. Transfer to plates. Working in batches, add the meat and onion to the skillet in a single layer and cook until browned, about 2 minutes per side.
  4. Serve the steak and onion on the pitas with the cucumber salad. Top with the remaining herbs.
Nutrition Information
Calories: 632 Fat: 30 g Saturated fat: 7 g Carbohydrates: 49 g Sodium: 869 mg Fiber: 5 g Protein: 41 g Cholesterol: 54 mg

 

 

 

 

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