Month: October 2020

I’m so excited to share this recipe with you all! I went to Israel a few years back and returned newly inspired by the Middle Eastern/Mediterranean fare that I ate while there. I first learned about zhoug from my dear friend, Karen, who I met on my trip. She gave me some Zhoug that her father had made. I’m embarassed to say that I almost couldn’t tolerate the spice (I know, I know, I’m West Indian). Zhoug is traditionally made with cilantro, jalapeños (or another spicy type of pepper), cumin and cardamom. I made just as spicy a version, but made it in the blender, instead of a food processor. Feel free to use a mortar and pestle, but I’m gonna assume that most people don’t wanna go through the trouble to do the arm work🤪. This is my version, which is not traditional since I used less oil and added water to make it lighter. I would not call this an entirely authentic recipe, so please don’t call the food police on me😀

Zhoug

• 2 bunches of cilantro, with stems (the stems have the flavor)
• 8 large garlic cloves, whole, plus eight additional cloves minced
• 3-4 jalapeños, whole
• 1/2 tbsp of cumin
• 1 tsp of cardamom
• 1/3 cup of olive oil, plus 2 tbsp
• 1/4 cup of water
• 2 tsp of salt
• 1 lb of skinless chicken thighs
• 1 tbsp turmeric

1. In a blender, pulse the cilantro, jalapeños, garlic, salt, cardamom and cumin.

2. On high speed, stream in the water and then the olive oil.

3. Taste for seasoning. You’ll have much more than needed for the recipe. This makes about 3 cups. Store in the freezer in ice cube trays for easy use.

4. In a large bowl, combine the chicken thighs, minced garlic, turmeric and about 1/2 cup of Zhoug and allow to marinade for 1-2 hours.

5. Sear chicken in a large skillet on medium high heat with olive oil for 3-4 minutes on each side. Cover the skillet and turn heat down to low and cook for 15 minutes.

6. Serve with a cucumber and tomato salad and rice!

I CANNOT contain my excitement about pumpkin season!! I love everything pumpkin spice and cannot get enough. With pumpkin season, also comes squash and other gourds waiting to be consumed in the form of soups, stews and this amazing lasagna. Truth be told, this is a rendition of @mrsvitale recipe, but it’s a bit on the lighter side and still packed with the yummy goodness you’d expect with a traditional lasagna. My friends and coworkers have raved about this recipe since I initially made it years ago at my apt at a Christmas party and it was a hit. This recipe is definitely a labor of love. Try it and tell me what you think!

Bechamel Sauce

• 4 tbsp of flour
• 4 tbsp of butter
• 3 cups of fat free milk
• 1/4 tsp of nutmeg
• 1/2 tbsp salt
• 1/2 tbsp pepper

1. Start by melting the butter, one tablespoon at a time, in a large pot on low heat. Whisk the flour, one tablespoon at a time, until the mixture looks like mashed potatoes.
2. While continuously whisking, pour about a 1/2 cup of warmed milk at a time, making sure the butter and flour mixture looks like mashed potatoes. Continue this process until all of the milk is in the pot.
3. Season with salt, pepper and nutmeg. Set aside.

Butternut Squash

• 2 lbs of peeled and cubed butternut squash
• 2 tbsp of olive oil
• 1 tbsp of salt
• 1 tbsp of pepper

1. Preheat the oven to 375 degrees.
2. Spread the butternut squash in a sheet pan and drizzle with olive oil and season with salt and pepper.
3. Roast for 45 minutes, or until the squash is fork tender. Set aside to cool.

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Lasagna Ingredients

• 1 thirty-two ounce container of part-skim ricotta
• 2 eight-ounce blocks of fresh pre-sliced mozzarella cheese (I like Belgioso’s)
• 1 1/2 lbs of sweet Italian turkey sausage, removed from casings
• 1 large sweet onion, diced
• 2 Tbsp of olive oil
• 4 cloves of garlic, minced
• 2 tbsp of salt, plus
• 2 eggs, beaten
• 1/2 cup of chopped parsley
• 1/2 cup of Parmesan cheese, shredded
• 1/2 cup of Pecorino Romano shredded
• 1 sixteen-ounce box of no-bake lasagna sheets

1. Sauté the onions in olive oil on medium-low heat, until translucent, for about 5-7 minutes.
2. Add minced garlic
3. Add the turkey sausage, removed from the casings. Cook until meat is thoroughly cooked, about 10 minutes.
4. In a large bowl, combine the ricotta, Parmesan cheese, beaten eggs, parsley. Season with salt and pepper.
5. Grease a large, glass pan with butter or cooking spray.
6. Spread about 1/2 cup of Bechamel Sauce on the bottom of the lasagna pan, spreading
7. Arrange 3 1/2 lasagna sheets (you may need more or less, depending on the size of the sheets). You may have to break off a few pieces to fit the pan.
8. Pour another 1/2 cup of Bechamel Sauce, spreading to all four corners.
9. Arrange about 1/2 cup of the butternut squash on sheets.
10. Add 1/4 cup of the cooked turkey sausage.
11. Dollop the ricotta mixture and sprinkle about 1/4 cup of shredded mozzarella cheese
12. Spread 1/2 cup of the Bechamel Sauce and then repeat steps 7-11 two more times, for a total of three layers.
13. Dot the top layer with the 3 tbsp of butter.
14. Bake for 45 minutes covered at 375 degrees and then remove cover and bake for an additional 15 minutes.