Korean Chicken with Gochugaru

Modified recipe from pickledplum.com (Korean Sticky Chicken Recipe)

I can't believe HEB had it, but they had a bottle of Korean spice or gochugaru.  I wanted to use it for a recipe in Roy Choi's book, but feeling lazy, so I just googled for a recipe that used it and found the above.  It tasted pretty good, and Eric liked the change-up.  Had that hint of Kim Chi, but I didn't tell Eric that, haha

Ingredients:

-1 lb of chicken, diced

-2 Tbsp gochugaru (generous amount!)

-2 Tbsp soy sauce

-1 Tbsp rice vinegar

-2 Tbsp honey

-1 Tbsp cornstarch/arrowroot

-sesame seeds

-scallions

-VEGETABLES: oven roasted broccoli, another night - onion, red BP, snap peas, broccoli in oven - seasoned with salt, pepper, garlic, ginger, sesame seed/oil (consider adding the gochugaru to veg)

Directions:

1. Marinate the chicken in some soy sauce, gochugaru, rice vinegar for a couple of hrs.

2. Mix soy sauce, rice vinegar, honey, cornstarch/arrowroot

3. Cook meat 

4. Add soy sauce mixture to pan and stir

*Asian

Cinnamon Apple Crisp

Taken from Skinnytaste.com

Eric said he would have gotten apple pie if at his mom's for Thanksgiving.  

Overall, not sure if I would make again. Better if re-heated in the oven, but not as "crisp" as we would have liked.  I think I put too much honey - was the end of the bottle and had estimated - was a little too sweet.  Also, Eric felt that it was good, but only if paired with vanilla ice cream.

Ingredients (filling):

-6 medium apples (honey crisp or gala) peeled and sliced 1/4 inch thick

-1.5 ounces of raising, small box

-3/4 tsp ground cinnamon

-1 tsp fresh lemon juice (1/2 lemon)

-1 Tbsp cornstarch

-1/4 cup of honey

Ingredients (topping):

-1 cup quick oats (used rolled oats)

-3 Tbsp light brown sugar, not packed (used dark brown sugar)

-1 tsp cinnamon

-2.5 Tbsp butter, melted

Directions:

1. Heat oven 350 F

2. Combine apples, raisings, cinnamon, honey, and lemon juice in large bowl

3. Sprinkle with cornstarch.  Toss until fruit coated

4. Place fruit in an ungreased baking dish.  Cover with foil and bake 15 min (try 30 min).  Remove from oven

5. Mix the remaining topping ingredients.  Sprinkle over fruit

6. Bake about 60 min (try 30 min first) uncovered or until topping is golden brown and fruit is tender.

Note:

Basically, around 40 min, it looked burnt, so maybe cook longer covered for the apples and then less time uncovered with the topping?

*Dessert

Cinnamon Apple Popcorn

Basic recipe,  but can attribute to Tarateaspoon.com

Ingredients:

-Popcorn

-Freeze-dried apple chips (1package of 10 g from HEB)

-Cinnamon

-Butter or Coconut oil

-Sugar - used 1 tsp of Monk fruit

-Salt - didn't use, but would try a pinch

Directions:

1. Cuisinart-ed 1 pack of freeze-dried apple chips + cinnamon + ?sugar (+next also pinch of sugar)

2. Mix in coconut oil + seasonings + popcorn

Notes:

Eric liked it.

Seasoning was pretty heavy at the bottom.  

Next time, would try omitting the sugar.  

I used 2 Tbsp of butter, but wasn't enough so added another 1 tsp of coconut oil.  Next time, just use coconut oil only + pinch of salt?

I didn't measure the cinnamon, because only had a little bit in the bottle and dumped the whole thing in, but next time, would be generous.

*Snack

Instant Pot Coconut Chicken Curry

Pretty good recipe from PipingPotCurry.com.  I doubled the amount.

Ingredients:
-1 Tbsp ghee or oil (used avocado oil)
-2 tsp cumin seeds
-1 yellow onion, diced
-1 Tbsp ginger, grated
-1 Tbsp garlic, minced
-1 can of tomato puree
-2 lbs chicken, cut into 1-1.5 inch pieces
-1/2 cup of water

-2 bell pepper, diced

-1 can of garbanzo beans, rinsed
-1 cup of canned coconut milk (I used lite)
-2 tsp garam masala
-2 Tbsp lime juice (1 whole lime)
-cilantro to garnish (didn't use)

-avocado to garnish

Spices
-2 tsp ground cumin
-1 tsp ground turmeric
-1 tsp paprika
-2 tsp coriander powder
-2 tsp salt

Directions:
1. Put Instant pot in Sauté mode.
2. Add ghee/oil and cumin seeds.  Sizzle for 30 sec
3. Add onions, ginger, and garlic.  Sauté for 3 min until onions turn golden brown.
4. Add tomato puree and spices.  Mix and let sauté for 3 min.
5. Add chicken pieces.  Sauté for 4 min. 
6. Add water, bell peppers, and garbanzo beans

7. Press cancel and close lid. Manual cook on high for 4 min (I did 6 min because of doubling recipe).
8. When pot beeps, quick release.
9. Stir in coconut milk + garam masala  + lime juice.  

Note: recipe called for sautéing longer in end to thicken, but I didn't do this step because I wanted it to be more liquidy.

*Indian

Balsalmic Thyme Pork Tenderloin

 Recipe taken from cookingfrog.com

Ingredients:
-Pork tenderloin
-1/2 tsp salt
-1/4 tsp black pepper
-1 Tbsp chopped thyme
-1/3 cup of balsamic vinegar

Directions:
1. Trim off silver skin of pork
2. Heat oven 425 F and line roasting pan with aluminum foil
3. Season pork with pepper, salt, and thyme
4. Cook pork for 22-25 min
5. In the meantime, make balsamic reduction.  Pour balsamic vinegar in a little sauce dish over high warmth.  Heat to the point of boiling, diminish warmth to low and stew for around 5 min until thickened.
6. Brush half portion of balsalmic blend onto pork in the last moments of cooking.  Save the rest for serving.  Do NOT let balsamic cool off, so keep on stove on low and mix once in a while.
7. Take pork out of oven and let rest for 5 min.

I served with mini potatoes and green beans.  It was a little difficult to do the green beans and balsamic at the same thyme.

I also cooked 2 lbs of green beans and it was a good batch so had too much leftover even for 3 nights.  I cooked the green beans "Scarlett Pasta" style with the sliced garlic, olive oil, red pepper flakes, and then butter.  They were pretty good.  Would have to think of something else next time.  

*American

Pesto Pasta (variant of Scarlett's pasta)

So, I have been watching 'The Chef Show' and decided to use their Scarlett's pasta and apply it to pesto. Didn't add parmesan or parsley and instead added pesto.

*NOTE: tasted without adding pesto at the end, and I don't think it is flavorful enough with wheat pasta. It needs the pesto.  Also a note on pesto.  Can do 1 full frozen cup of pesto for just pasta, but if doing pasta + veggies, you need 2 frozen cups.

Ingredients:

-Half a lemon

-fresh grated parmesan (omitted because used in pesto)

-2 Tbsp butter

-1 cup chopped Italian parsley (omitted because didn't have)

-1 pinch chili flakes

-pepper

-salt

-3 cloves thin sliced fresh garlic

-1 cup pasta water

-1/3 cup olive oil

-pasta

-veggies (used onion, asparagus, bell pepper, sun-dried tomatoes)

-chicken

Directions:

1. Slice garlic cloves thin

2. Boil pasta

3. Heat olive oil in large pan on medium and add sliced garlic.  Toss gently for 30 sec, and add chili flakes, salt, pepper. Cook for about 30 seconds.

4. Add cooked pasta, pasta water, butter, and lemon

5. Stir gently and bring to gentle boil.  Toss mixture to coat well.

6. Let mixture set for 30 seconds.

7.  Mixed in pesto, any veggies, and chicken

*Italian

*American

Chicken Vindaloo

Recipe taken from Twosleevers

I doubled the recipe because I had 2 lbs or more of chicken.

Ingredients:

-1 cup (160 g) onions, chopped --> 1 whole onion

-5 cloves of garlic --> 10 cloves

-2-3 slices minced ginger --> 4-6 slices

-1 Tbsp oil (I used avocado oil) --> 2 Tbsp avocado oil

-1/4 cup white vinegar --> 1/2 cup, but I felt the taste was to vinegary so would try 1/3 cup next time

-1 cup (149 g) diced tomatoes --> the whole can of diced tomatoes

Doubled spices:

-2 tsp Kosher salt

-2 tsp Garam masala

-2 tsp smoked paprika

-1 tsp cayenne pepper - or more for heat

-1 tsp ground coriander

-1 tsp ground cumin

-2 lbs boneless skinless chicken thighs

-1/2 cup water

-1 tsp turmeric

Directions:

1. In a microwavable bowl - heat onions, garlic, ginger, and oil for 5-7 minutes until vegetables are browned on the edges

2. Pour veggies + vinegar + tomatoes + spices into blender and blend into smooth paste

3. Place chicken in large bowl and coat with the mixture

4. Wash out the blender bowl with the water and pour over chicken as well. Mix

5. Add turmeric now (adding earlier can stain blender) and marinate for 30 min to 8 hrs.

6. Pour into Instant Pot and cook on High Pressure for 5 minutes.  allow pressure to release naturally for 10 minutes.

7. Depending on how much water, you may need to remove chicken pieces and evaporate some of the water using Saute function - I did this, but not sure I should have.

Served with basmati rice and broccoli and store bought naan.

I'm sure I could use chicken breast instead.

Would consider adding other chopped veggies into the Instant Pot like whole onions and bell peppers.

As mentioned, tasted too vinegary for me so cut back.

Eric liked it.

The recipe also said can add potatoes to make thicker

*Indian

Cauliflower Potato Curry in the Instant Pot

Got recipe from Monkey and Me.

Was pretty loyal to the recipe except added garbanzo beans and bell pepper instead of carrots  Served with basmati rice and naan.  Very carb heavy.  

Got 7 meals out of it

Ingredients:
-1 yellow onion, diced

-1 small serrano pepper, diced

-2 TBSP minced garlic

-2 tsp fresh minced ginger

-1 lb cauliflower florets (1 head)

-4 cups unpeeled potatoes (about 6 potatoes), cut into small cubes

-1 can of garbanzo beans, drained and rinsed

-1 red bell pepper, diced

-1 can diced tomatoes, pureed

-1 cup of vegetable broth (could add a lil more)

-1 cup lite coconut milk (used half can of regular coconut milk because subbed at store)

Spice/herb ingredients:

-1 tsp garlic powder

-1 tsp onion powder

-2 TBSP dried minced onion flakes

-1 TBSP + 1 tsp curry powder

-1 tsp garam masala

-1 tsp sea salt

-1/4 tsp cayenne pepper (didn't measure and added too much and was too spicy)

Directions:

1. Mix spice ingredients, set aside

2. Cut veggies and set aside

3. Saute onion & serrano peppers in Instant Pot for 3-5 min until soften

4. Add garlic and ginger for 1 min

5. Added spice mix (but would consider adding LAST)

6. Add cauliflower florets & potatoes for 1 min

7. Add garbanzo beans, bell peppers, pureed tomatoes, vegetable broth

8. Press CANCEL, then Manual Pressure HIGH, and cook for 5 min (did 7 min because I added more veggies, but was overcooked a little)

9. Allow to sit for 4 min, then do quick release.  Unplug Instant Pot

10. Add coconut milk

11. Stir

Very tasty in my opinion.  Added too much cayenne pepper and Eric likes to add fresh jalapenos.  Felt like too much work to add cilantro.  Next time could try with meat, but works well as a meatless dish.

*Indian

Breakfast sausage

Tried to make one with apples and rosemary in it (recipe from Rooted in Healing), but couldn't even taste the grated apples in it.  

Just wanted to put this out that I can't use 99% lean ground turkey because waaaay too dry.  Maybe egg and breadcrumbs/panko are what make it juicier? Will have to experiment with recipes to find a good one, although Eric is the king of breakfast sausage.

*Breakfast

Hash browns

Mainly from Chef John at allrecipes.com
I had to make these fresh every day for 3 days over the Labor Day Weekend. (I can't cook on weekdays when I work.) So I adjusted a little bit each time. The first time I cooked in the cast iron skillet, and then transferred to oven, and then broiler.  Wasn't as good as just cooking on the stovetop with nonstick pan, although it takes more work (slaving over a stove).  I used a 5 lb bag of russet potatoes and divided the potatoes by 3 to make serving size.

Ingredients:
-Russet potatoes 
-Clarified butter or olive oil (I used butter because I thought it would taste more breakfast-y)

-Garlic - cuisinarted
-salt, pepper, more garlic powder, onion powder, +/- cayenne pepper

Potato prep directions:
1. Peel potatoes
2. Grate potatoes in a bowl with water + ice

3. Empty water out a few times to get starch out (put strainer in sink)

4. Let potatoes soak in fridge for a few hours or overnight

5. Strain potatoes in strainer

6. Put potatoes in cheesecloth and squeeze water out (Eric did this for me)

7. Put potatoes back in bowl and mix with seasonings

Cooking hash brown directions:

1. Cook butter and garlic for a minute

2. Add potatoes

3. Let cook and flip occasionally until crispy brown

I served with chopped bell peppers and onions and bad sausage I tried to make.  Eric said it was best when everything was mixed in and not separated.

*Breakfast

*Sides

Spicy Chinese Green Beans

Recipe modified from Dinner Then Dessert.

Was a bit too spicy, but I added too much crushed red pepper.  Also used a lot more of cuisinart-ed garlic than was called for, and also added ginger because had a lot leftover from the pork buns. Maybe a bit much, but it was ok.  Also, Eric likes them crunchy, so I don't cook that long. Forgot the green onions, but oh well, maybe next time.

 

Ingredients:

-avocado oil

-1 lb green beans, trimmed

-2 tsp chili garlic paste

-2 green onions thinly sliced - white parts only (didn't use)

-1 Tbsp garlic -ginger 

-2 Tbsp soy sauce

-1 Tbsp rice vinegar

-1 tsp sugar (Used honey instead)

-1/4 cup water

-1/2 tsp crushed red pepper flakes

 

Directions:

1. Add garlic, ginger, onions, chili-garlic paste, oil to pan and cook for 30 sec

2. Add in green beans

3. Add in soy sauce, rice vinegar, honey, water, and chili flakes

4. Cook until liquids are cooked off, sort of

5. Garnish with sesame seeds - forgot to do

*Asian

*Sides

Easy Chinese Pork Buns

The main credit is to Kirbiecravings' 5 minute homemade Chinese buns.  I was craving the Chinese pork buns, but didn't have a bamboo steamer and didn't feel like buying one.  Found this recipe and it was awesome.  I forgot the sliced green onions, which would have added some good crunch. 

Pork recipe taken from Myrecipes.com

Recipe good for 2 nights or 4 servings.  Also served with green beans.

Ingredients for pork:

-1 lb pork

-Five-spice powder

-3 Tbsp hoisin sauce (could have tried a little less)

-2 Tbsp rice vinegar

-1 Tbsp low sodium soy sauce

-1 1/2 tsp honey

-1 tsp minced fresh ginger

-1 tsp minced garlic

-1/4 tsp salt

-1 cup of sliced green onions (FORGOT THIS)

Directions for pork:

1. Rub five spice powder evenly over pork.  

2. Cook per directions on package of pork

---Place on roasting pan

---Cook for 22 min at 425 F

---Check internal temp goal 145?

---Let pork stand for 15 min

4. Cut pork crosswise into thin slices and then cut slices into thin strips

5. Add rest of ingredients (hoisin, rice vinegar, soy sauce, honey, ginger, garlic, salt) to pork

6. Cover and refrigerate

7. Divide into 2 servings and microwave when ready

8. Add green onions on top

Ingredients for 4 buns

-1 cup all-purpose flour

-1 tsp baking powder 

-1/4 cup evaporated milk (condensed milk too thick and sweet)

-3/4 cup skim milk

Directions for buns:

1. Whisk all ingredients into a small bowl until batter smooth

2. Line 4 small plates with parchment paper

3. Pour batter onto plates = about 95 g of batter per plate

4. Microwave for 1 minute

*NOTE: If using condensed milk, can use 1/8 cup (half of a 1/4 cup) and fill the rest with water or milk, just to thin it out more.  Not sure which to use as evaporated milk has "chemicals" and condensed milk just has sugar and milk

*Asian

Chocolate Peanut Butter Mousse

Modified from kitchencents

I didn't have powdered sugar, so used granulated sugar and corn starch cuisinart-ed.

Also, could have used less sugar, maybe 1/4 cup next time. Would even try using the monk fruit next time.

Original recipe with 1/4 cup of cocoa powder, but I divided into cocoa powder and PB2.

Ingredients

-1 1/2 cups heavy whipping cream

-2 Tbsp cocoa powder

-2 Tbsp PB2 powder

-1/2 cup powdered sugar (= 1/2 cup granulated sugar + 1 1/2 tsp corn starch)

-1/4 tsp vanilla extract (orig called for almond extract)

Directions:

1. Chill large mixing bowl

2. Cuisinart granulated sugar + corn starch (if you don't have powdered sugar) for 30 s or until fine

3. Add cocoa powder and PB2 powder and pulse a few times

4. Whip cream with mixer until frothy and slightly thickened

5. Add sugar mixture (mix manually before turning on mixer)

6. Mix until stiff peaks form

7. Can eat straight or I put a few dollops in the candy mold in the freezer

Eric liked it, but he also c/o milky after taste

EAT a lactaid beforehand!

*Dessert

Peppercorn Steak

Special dinner I made for Eric's bday.  Got too thin of steak from curbside, but the sauce was really good.  Would try with chicken, too.  Poured sauce over potatoes, too.  Next time I make, going to ask Eric to crack the peppercorns because that was the toughest and most time consuming part of the recipe.  Basically used bottom of pan onto backside of the white cutting board. Recipe called for 3 Tbsp of peppercorn, but just used 2 Tbsp because steaks were small. Second time, I used the mini cuisinart, but ended up using the mortar and pestle afterwards.
Recipe from Simply Recipes.

Ingredients:
-2 steaks
-Olive oil or avocado oil (I used avocado oil)
-2-3 Tbsp black peppercorns, cracked (depends on how big steaks are)
-1/4 cup finely chopped shallot (1 big shallot) --> no shallot = 1/2 yellow onion + garlic flakes
-1/4 cup cognac (used Grand Marnier - key ingredient)
-1 cup beef stock
-1/4 cup heavy cream (used a little less and didn't fill to top of cup)
-1/4 cup finely chopped parsley

Directions to cook steak:
1. Salt steak on both sides & let sit at room temperature, about 30 min
2. Heat oil in sauté pan on high heat
3. Pat steaks dry w/ paper towels (didn't do this)
4. Take pan off heat and put steaks in the hot pan.
5. Return pan to burner on med-high
6. Sear for 4 min --> try to pick up steak with tons and if it sticks, cook a little longer
7. Flip steaks and turn down heat to medium --> cook until how done you want steaks
---Rare = internal temp 120 F, medium rare 124-130 F, medium 140
8. Move to plate and sprinkle with crushed black peppercorns on both sides (only did one side)
9. Tent with foil

Directions for sauce:
1. Add shallots to pan and sauté for 2 min
2. Add brandy until cooked away --> deglaze pan by scraping bottom of pan with wooden spoon
3. Add beef stock & boil --> about 4-5 min until trail when dragging wooden spoon
4. Add heavy cream & boil --> until trail
5. Turn off heat & add parsley and remaining black pepper no more than 1 Tbsp (I added more & it was fine)
6. Pour over steaks (& potatoes)

Leftover sauce the next day was still good!

STICK TO THE 4 MIN RULE ON THE STEAKS (HALF-INCH THICK) - I LET IT SIT TOO LONG AND WAS A BIT OVERCOOKED.

FLIPPED ONCE AND COOKED FOR LIKE 30 SECONDS ON THE OTHER SIDE

*American

Tiramisu

Made this for Eric's bday, and it was soooo good! Eric loved it.

Taken from NY Times website.  One time I actually used a recipe and did NOT modify haha.

Second time, I substituted oreo cookies and it turned out pretty good!

*EDIT - used the HEB coffee faux Oreos, and not enough of them (27 total cookies). Next time, unscrew the cookies to have more in a single layer. 

Ingredients

-4 large egg yolks

-1/2 cup (100 g) sugar, divided (50 g/50 g)

-3/4 cup heavy cream

-1 cup/227 g/ 8 oz mascarpone

-1 package of lady fingers

-1 3/4 cup coffee --> I just used Starbucks dark roast coffee (was about 1 1/2 cups)

-2 Tbsp cognac --> Used Grand Marnier (key ingredient in my opinion)

-cocoa powder (can use metal tea bag as "sifter")
-dark chocolate

Directions:
1. Take eggs and mascarpone out of fridge
2. Dust bottom of dish (9x9 ok) with cocoa powder --> set aside
3. Combine coffee & rum in shallow bowl --> set aside

4. Whip egg yolks + 1/4 cup (50 g) sugar until pale yellow and triple volume (slight ribbon should fall from beaters) in large bowl --> set aside
5. Whip cream + 1/4 cup (50 g) sugar until soft-medium peaks in medium bowl
6. Add mascarpone and whip until soft spreadable mixture with medium peaks (felt too stiff, but worked out anyways after next step of folding)
7. Fold mascarpone mixture to egg yolk mixture until well combined

8. Quickly dip ladyfingers into coffee mixture (like 1 second)
9. Placed 1/2 of package of lady fingers in dish, rounded side up (they get soggy so can squish towards the end more of the ladyfingers)
10. Spread half cream mixture onto ladyfingers
11. Repeat
12. Dust cocoa powder and chocolate shavings on top
13. Cover with saran wrap and put in fridge for at least 4 hours (tasted fine either 4 hrs or 24 hrs)

*Dessert

Chicken Fajitas + Pico de gallo + "Easy" Guacamole

I have been using this recipe from mammy2grammy for oven baked chicken fajitas for a while, with some modifications of course.

This recipe was for 6 servings (3 nights for me and Eric)

Guacamole is "easy" because I made pico already, didn't need to add jalapenos, onions, or tomatoes.
Served with corn tortillas (30 count = 5 tacos per night for each of us).
I also made some rice, but didn't need it, was plenty of food already.

Still make with rice

DON’T USE STREET TACOS - too small

CHICKEN FAJITAS:

Ingredients:

-chicken tenders (sliced long-ways in 2 for more tacos)

-1 can ro-tel diced tomatoes

-sliced onions (1/2 of large or 1 med white)

-sliced bell peppers (2 medium green)

-sliced jalapeno (1 medium)

-sliced garlic cloves

Chicken fajita MARINADE:
-1 lime

-2 tsp ground cumin

-2 tsp chili powder

-1/2 tsp oregano

-1/2 tsp garlic powder

-1/4 tsp jalapeno salt or sea salt

-Next time add some cayenne pepper

Directions:

1. Marinate chicken for 2-4 hours or overnight

2. Spray dish

3. Spread chopped veggies into dish

4. Chicken on top

5. Ro-tel tomatoes on top

6. Bake for 400 degrees for 20 min

PICO DE GALLO:

-1/2 white onion, chopped

-1 jalapeno, chopped

-1/8 cup lime juice (2 key limes)

-4 tomatoes (roma), chopped finely (remove juice)

-1/4 cup fresh cilantro, chopped

-sea salt

"EASY" GUACAMOLE:

-1 avocado

-1 key lime juice

-cilantro

-garlic powder

-a little cumin

-a little jalapeno salt

Notes:

In subsequent uses, I cut chicken into cubes and pan cooked meat first with garlic (+/- serrano).  I then cooked veggies separately in pan - onion, bell peppers, hatch green chili (spicy!).  Made Mexican bowls with cilantro lime rice, chicken, veggies, pico, guacamole, and also homemade salsa made the night before.

*Mexican

Ground Turkey Tomato Sauce

Recipe modified from Allrecipes.com "Amazing Ground Turkey Tomato Sauce."


Ingredients:
-Olive oil
-1 white onion, chopped (only had red onion)
-1 tomato, chopped (forgot)
-6 basil leaves, chopped
-4 cloves garlic, minced (used the whole pod)
-1 lb ground turkey
-1 tsp Italian seasoning (used a little more)
-1/4 tsp oregano (used 3 long sprigs of fresh oregano)
-1 tsp parsley (wasn't part of this recipe, but saw in another and wanted to add but forgot)
-red pepper flakes (used 2 packets)
-2 (15 oz) cans of tomato sauce (only had 2 cans of diced tomatoes)
-1 Tbsp brown sugar (used maybe 1/2 tsp and then added a little more later for taste)
-1 cup of water or low sodium chicken broth
-1/2 can tomato paste (used the whole can)
-salt and pepper to taste
-VEGGIES: 2 zucchini + 2 green bell pepper = 6 servings total

Directions:
1. Heat olive oil in pan
2. Saute onion, tomato, basil, and garlic for about 5 min
3. Add ground turkey - add Italian seasoning, oregano, parsley, red pepper flakes, salt, pepper
4. Cook until meat browned
5. Stir in tomato sauce cans (or diced tomatoes) + brown sugar
6. Added 1 cup of water or broth
7. Simmer for 10 min
8. Stir in tomato paste to thicken
9. Add in veggies and simmer for another 10 min

Could use maybe an extra packet of red pepper flakes
Maybe add fennel to turkey?

All in all cheaper than a jar of sauce $2.76 vs. $4.32 haha

*Italian

Rosemary Gimlet

Pretty good. First round I put in like 3 shots of gin to 1.18 shots of simple syrup. The second round was 4 shots of gin and 2.5 shots of simple syrup (to use it all up), which was too sweet. Would try the below 2:1 ratio next time.
Recipe taken from:
https://www.davidlebovitz.com/rosemary-gimlet-gin-cocktail-recipe/

(For 3 servings)
Ingredients:
-3 shots of gin
-1.5 shots of rosemary simple syrup (2:1 ratio)
-1 key lime

Rosemary simple syrup:
Put 3 sprigs of rosemary in the hot simple syrup while it cools

Directions:
1. Shake in shaker with ice
2. Pour in glass
3. Fill glass with ice

4. Put the rosemary sprig on top

*Drinks

Monkfruit Simple Syrup

Taken from urbancowgirllife.com

Ingredients:
-1/4 cup monkfruit (erythritol)
-1/2 cup distilled water
-pinch of xanthan gum
-5-10 drops of stevia (didn’t use)

Directions:
1. Heat medium on stove and stir constantly to break up clumps of xanthan gum.
2. Boil for 45 sec when thickened
3. Take off stove to cool

4. Can put in mason jar to shake if still has clumps

*Drinks

Chicken Tikka Masala

I'm not sure if it's worth the work.  One of the problems was the store didn't have garam masala, so I had to make it on my own and do the calculations. Never make without garam masala.

The other problem was which pan I should use.  I used the stainless steel pan, but because I didn't "sear" anything, I don't think I have to use it next time.  It did create a mess on the bottom that may have added flavor to the sauce, but not worth the hassle.  Will try the nonstick pan next time (need the big one).

3nd time cooking - used nonstick pan and worked out.

Recipe modified from allrecpies.com as it is Chef John's recipe. Took some suggestions from the comment section

Ingredients:

-1.5 lbs of chicken, cubed

-avocado oil (for marinating chicken)

-ghee (for cooking chicken)

-1 yellow onion

-3 bell peppers (for 6 servings, fewer for 4 servings)

-2 Tbsp tomato paste (orig 1/4 cup)

-4 cloves of garlic (used like 8)

-1 Tbsp grated ginger (I hate grating, just cuisinart next time, it's fine)

-1 cup crushed tomatoes (just used whole can)

-1 can of coconut milk (used the low fat one)

-1/2 cup chicken broth

-chopped cilantro

-red pepper flakes

SPICES (if you have garam masala):

-1 tsp kosher salt

-2 tsp garam masala

-2 tsp ground cumin

-1 tsp ground coriander

-1 tsp smoked paprika

-1 tsp turmeric

-1/2 tsp black pepper

-1/4 tsp cayenne pepper

-1/8 tsp ground cardamom

-extra dash of cinnamon

-extra dash of ground cloves

SPICES (if you do NOT have garam masala)

-1 tsp kosher salt

-2.5 tsp ground cumin

-1 1/3 tsp ground coriander

-1/2 tsp ground cardamom

-1 tsp ground black pepper

-1/4 tsp + dash more of cinnamon

-1/4 tsp cloves

-1/8 tsp nutmeg

-1 tsp smoked paprika

-1 tsp turmeric

-1/4 tsp cayenne pepper

Directions:

1. Marinate chicken with avocado oil and spices 

2. Heat ghee in pan in med-high heat

3. Cook chicken in pan and then set aside

4. Sauté onion, garlic, ginger in pan (5 min)

5. Add tomato paste, and stir until caramelized (5 min)

6. Pour crushed tomatoes into pan and boil

7. Pour coconut milk + chicken broth + red pepper flakes in pan

8. Add veggies

9. Simmer for 15 min

10. Add in chicken plus chicken juices

11. Garnish with cilantro

2nd time I made and Eric said it was his favorite Indian dish I ever made hmm

Coconut lime popsicles

These were pretty good. Taken from Onelovelylife.com

Ingredients (for 6 popsicles):
-2 cups of coconut milk (fill to 16 oz line)
-2 limes (used key limes)
-3 tbsp honey (estimates)
-lime zest if you have time

Directions:
Pour in the blender cup. I add the milk last to fill to the line.
And blend

And pour into molds.

*Dessert

Rum & Coconut Milk Cocktail

Got coconut milk and oat milk to taste test with the almond milk.  Almond milk won, but coconut milk was a close 2nd for me.
Looked up some cocktail drinks and this one was pretty good from food52.com (of course modified)

3 servings

Ingredients:
-3 shots of coconut rum (1.5 oz each)
-6 shots of coconut milk
-1 tsp monk fruit or other sugar
-1/4 tsp vanilla extract
-nutmeg & cinnamon

Directions:
-Mix in shakes with ice cubes (half full of cubes)
-Divide into shooters
-Sprinkle nutmeg & cinnamon on top

*Drinks

Balsamic glaze (good on Brussel Sprouts)

In small nonstick saucepan, boil balsamic vinegar at medium heat, then turn heat down to simmer.
Continuously stir for about 15-20 min.
Do not let it cool before serving or else it will congeal!

Good for one night only.

*American

Frozen Whipped Pineapple

Just made these via @CleanFoodCrush on instagram

Ingredients:
-5-6 cups of frozen pineapple chunks, let sit out for 3 min = 1 large pineapple
-1 cup of milk (used coconut milk)
-touch of sweetener (used a little honey)

Directions:
Blend on low

Notes:
Pineapple was frozen in ziploc bag for 4-5 hours which was definitely not long enough for it to get frozen. Tasted good more like a drink since not frozen enough. Probably didn’t need the honey.
Can try different milk if needed.
Made 9 servings using 3 small square bowls and 6 of the small Pyrex stored in the freezer.

Could work as pops instead.

*Dessert

Frozen Green Beans - Coronavirus Cooking

Have both kids tonight, so split a rotisserie chicken with a bag of frozen green beans and frozen sweet potato frites.

Ingredients:
-bag of frozen green beans (supposed to thaw, but I didn’t)
-1 Tbsp of butter
-Spices I used: garlic powder, minced garlic, onion powder, Italian, salt, pepper, cayenne

Directions:
1. Melt butter in pan
2. Add bag of frozen green beans
3. Add spices
4. Stir until hot (takes a bit of time if frozen)

Was pretty good, so would do again.

*American

*Sides

French Toast....a work in progress

So, I stopped eating sandwiches and have a lot of bread right now.  Over the weekend, I decided to make French Toast for dinner for Eric, Thomas, and me.  Used a few different websites including addapinch.com and the Almond Breeze website.

The problem was that I wanted to use 12 slices of bread (4 each). In the first batch of 4 slices, I was quick with the dipping.  The 2nd batch, I was more generous with soaking the bread.  The 3rd batch, I ran out of mixture for the last piece of bread.

Overall, I thought it was dry and definitely needed the maple syrup.  But I like more eggy tasting, Eric does not.
I think the below mixture would be good for 9 slices of bread with good soaking, so 1 egg and 1/3 cup of milk per 3 slices of bread. So if I needed to do 12 slices again, would do 4 eggs + 1 1/3 cup of milk.  Add in a little extra of everything else.

Ingredients:
-3 eggs 
-1 cup of almond milk 
-1 tablespoon of coconut sugar (alt. honey, maple syrup, monk fruit)
-1/2 tsp vanilla extract (consider doing a full 1 tsp)
-1 tsp ground cinnamon
-1 pinch of salt
-1 T butter (melted in bowl and used to grease pan before each batch)
-above mixture good for 9 slices of bread

Directions:
1. Leave bread out for a couple of hours to get dry
2. Whisk ingredients in dish (used the 9x9 glass dish)
3. Use butter to grease pan
4. Dip bread on both sides
5. Cook in pan - seemed to take a while, so make sure pan is hot around 7 setting
6. Put finished pieces in the oven at 200 to keep warm - recipe also considered baking for 15 min at 400 afterwards to prevent soggy centers

*Breakfast

Hawaiian Turkey Burger

Taken from various, but mainly Spidesinmydna.com

Ingredients:
-1 lb lean ground turkey
-2 scallions, thinly sliced
-1 clove garlic, minced
-1 tsp ginger (used ground bc didn't have time for fresh)
-1/4 cup panko bread crumbs (maybe use 1/2 cup)
-1 egg (maybe don't use next time)
-2 T soy sauce (next time use 1 T)
-2 T hoisin sauce
-pinch of salt
-1/2 tsp ground black pepper
-red pepper flakes'
-1 tsp sesame seeds (optional)

Toppings:
-pineapple - grilled the slices
-red onion, sliced
-green bell pepper, sliced
-avocado - didn't use this time bc didn't have time

Directions:
-Mix turkey in bowl and make patties


Note: Used 99% lean and always will I don't care.  None of the recipes called for an egg, but I felt that that other burger recipes did, so I added it in anyways. The mixture was super sticky.  Probably needed some more bread crumbs/panko.

I also used the cast iron griddle pan. Cleaning it is super painful.  Not sure if it is worth it.

Steps to clean it.
-water and salt paste
-use brush
-can heat on stove to get bits off
-no soap
-completely dry

-clean right after cooking - blah

*Burger

*American

*Hawaiian

*Pineapple

Overnight oats - Bulking series

Because I read a post on how healthy oatmeal is, I did try it a few months ago, but didn't take.  However, now that I got almond milk, I think it is definitely tastier.  I did think about almond milk using too much water, but technically, so do cows. 
Also, last week I stopped doing intermittent fasting.  Basically, I would just skip breakfast and not eat until 12:30.  However, I want to try and gain weight to build muscle, see if I can do a lean bulk or "body recomposition" because I don't want to do the classic bulk and cut.  I'm no body builder, but I just want to get stronger.  My goal is to do a 50 lb weighted pull up.  Currently, I'm at 48 lbs. 
Anyways, I have also been using myfitnesspal to count calories, and I have been consistently over 2000 (3000 yesterday).  And now, I have had oatmeal 2 days in a row now this weekend for breakfast. :)

Original recipe referenced from foodnetwork.com

Ingredients:
-1/2 cup rolled oats
-1/2 cup of milk
-1 tsp chia seeds
-frozen blueberries

Extra add ons: bananas, other fruit, peanut butter, nuts, vanilla extract
Hmm - try protein powder?
Hmm - try greek yogurt? (1/2 cup per recipe)

Directions:
1. Add oats, milk, chia seeds, (yogurt) and stir
2. Refrigerate overnight or for at least 5 hours
3. Add the add-ons if needed

Will last for 4 days supposedly.

*Breakfast

*Snack

*Lunch

Vanilla Cocoa Almond Milk Popsicles - Eric's series

Because I bought almond milk last week, I had been using in overnight oats, but Eric thought about making them into cocoa popsicles!
He referenced this recipe from nutritiouslife.com, but looked at some others to make his own.

Ingredients:
-1 cup almond milk, unsweetened
-1 tsp vanilla extract
-1 T honey (or to taste)
-1 tsp monkfruit sweetener (1 packet)
-1 T cocoa powder 
-other: he made another set with peanut butter - yuumm

Directions:
1. Blend all ingredients until smooth
2. Spoon into mold
3. Freeze

Eric did his own thing when making, but they were sooooo good.  Will definitely be a new dessert staple in the house.

*Dessert

Oven roasted chickpeas - Coronavirus Cooking Series

So, I have notoriously done a bad job at making oven roasted chickpeas.  Either burning them or not cooking them enough.  Last night was another attempt, but they were not crispy enough.
NEXT TIME USE AIR FRYER RECIPE

Ingredients:
-1 can of chickpeas
-olive oil
-seasonings of your choice (Eric seasoned them last night)

Directions:
1. Rinse chickpeas
2. Let them dry - so I had them on paper towel pretty much half a day
3. Coat well with olive oil (used  just the spray olive oil and shook them on the foil
4. Bake at 400 degrees for ______ min --> 15 min, then shake --> 10 min, then shake --> check every 2-3 min or so?

The time in the oven is what gets me.  Also, I semi-preheated the oven.  I ran it for at least 15 min, and then shook it, then probably another 5 min, then I turned off the oven (bad idea), kept checking every 2 min, put the oven back to 350 at some point  Probably added another 10 min after that.
NEXT TIME, after shaking at the 15 min mark, leave it in the oven for another 10 min, then check every 2 min or so?  Likely will need to be in oven for total 30 min.  Will have to update next time I make.

Have not made yet, but posting for future reference from sweetpeasandsaffron.com

Directions:
1. Heat air fryer to 390 F
2. Drain and rinse chickpeas (no need to dry).  Toss with olive oil and spices.
3. Dump in air fryer.  Cook for 12-15 min shaking a couple of times

*Snack

Gin Fizz Cocktail - Coronavirus Cooking Series

Saturday nights also means making new cocktails.  Last weekend, Eric made a super tasty Tequila Sage Smash.  Last night, I made a Gin Fizz Cocktail from ketogasm.com because we got some monkfruit sweetener recently, and it was refreshing.

Ingredients (doubled for 2 drinks):
-2 oz gin extra dry (only had the strawberry rhubarb gin that Ian got us)
-1/2 oz lime juice (only had key limes and need to remember to use less)
-1 tsp monkfruit sweetener (1 packet)
-1 egg white (procure over a bowl first!)
-4 oz club soda

Directions:
1. In a shaker, combine gin, lime juice, sweetener, and egg white.  Shake for 2 minutes, then pour into a chilled glass
2. Pour club soda into the glass directly down the middle until the foam reaches the top of the glass.
3. Garnish with a lime wedge and enjoy.

Ok, so I messed up a little while making.  I added ice to the shaker, which makes it very cold and I think difficult to take the top off.  So, no ice to shake next time.
Also, try getting egg white over a BOWL first and not the shaker because it is more difficult to do things if the yolk falls in the shaker. SMH.
So, it was tasty refreshing, but a little too limey in my opinion, so if using key limes, remember to add less.

*Drinks

Dalgona whipped coffee - Coronavirus Cooking Series

Our weekends now involve making new food/drink things and watching TV.
And so I did the thing that everyone is doing on social media last week. Because it takes a fair amount of sugar, I tried searching for a "healthier version" and found one with eatingbirdfood.com

Ingredients
-2 T instant coffee (used like 4 packets of the Starbucks)
-1 1/2 T coconut sugar
-2 T boiling water
-1-2 cups of almond milk
-ice

Directions:
1. Whisk coffee, sugar, and boiling water together using a stand mixer until foamy (about 10 min or more)
2. Add ice to a cup, pour in milk, and then top with whipped coffee mixture.

So, it wasn't exactly like an iced cafe mocha. I wanted to use a coffee I knew tasted good, so that's why I spent a little more on the Starbucks brand.  I only had coconut sugar on hand, and I think I used more than the 1 1/2 T it called for just because I had a feeling, but need to go all the way to 2 T for sure because it wasn't sweet enough.  Next time, should look up one with monk fruit because we just got that.

*Drinks

Peanut butter banana muffins - Coronavirus Cooking Series

Getting my pre-workout bananas on Fridays and getting a little extra, so I tried a different banana recipe at Broma Bakery. A lot tastier than the pancakes, but this had more ingredients including honey.

Ingredients:
-3 large ripe bananas
-1/2 cup peanut butter
-4 TBSP honey
-2 eggs
-2 tsp vanilla extract
-1 1/4 cup oatmeal flour (cuisinart-ed rolled oats)
-1 TBSP baking powder
-1/2 tsp salt
-1 cup dark chocolate chips (used probably 1/2 cup)

Directions:
1. Preheat oven 425 degrees. Line muffin tin with 12 cups and spray with oil.
2. Mash bananas in a bowl. Add peanut butter, honey, eggs, and vanilla extract. Mix.
3. Cuisinart-ed oatmeal. Add baking powder, salt.
4. Add in the oatmeal mix, and fold in with spatula.
5. Add in the chocolate chips. Don’t overmix.
6. Add into muffin cups.
7. Bake for 5 min at 425. Then turn down to 375 and bake for another 14 min.
8. Take out and cool for 10 min.

*Snacks

*Dessert

*Breakfast

Kale pesto - Coronavirus Cooking Series

I got extra kale on Friday from our Instacart delivery order. So, used this kale pesto recipe from paleoglutenfree.com

Ingredients:

-2 cups of kale (torn into pieces) - used more

-1/2 medium avocado - used 1 whole

-lemon juice - I used half a lemon

-2 TBSP olive oil

-2 TBSP water

-1 garlic clove - I used 1 big and 1 small, but needs more 

-1/2 tsp sea salt flakes - I just estimated

Directions:

Cuisinart it up!

Notes:

Tasted very “kale”-y. Needed more garlic next time. I think it tasted better than if I had just used the whole thing for just salad. I ate it with tuna sandwich and on toast with egg and everything but the bagel spice. Ate it all up and was full.

*Lunch

Banana Oatmeal Pancakes - Coronavirus Cooking Series

Taken from meaningfuleats.com
Surprisingly good and was able to use things I already had. Eric used pecan apple butter on top. Could spread more peanut butter or jelly. I ate plain. Eric said it was a good change up, but peanut butter and toast and honey still tastes better.

Ingredients:
-1 ripe banana
-2 eggs
-1/3 cup of oats
-cinnamon (could have used more)
-salt
-peanuts (about 1/8 cup) - or other nuts like pecans or walnuts 
-1 spoonful of peanut butter
-coconut oil or butter for cooking 

Directions:
1. Mash banana with a fork
2. Add 2 eggs and whisk with fork
3. Cuisinart oats, cinnamon, salt / separately cuisinart nuts
4. Add oats
5. Add peanut butter dollop
6. Add nuts
6. Add coconut oil or butter to pan and heat up
7. Use 1/4 cup to scoop onto pan to cook
7. Will need to use 2 spatulas to flip over bc top is runny

Note:

I made it the next day again without peanut butter inside because I spread it on the outside. However, it seemed more mushy inside. Was also thinking it was more banana-y, maybe because the banana was riper than the day before.

*Breakfast

"Everything-but-the-bagel" Chicken, Rice, & Frozen Broccoli - Coronavirus Cooking Series

Had to be a little creative this week because of the coronavirus.

Looked up how to bake frozen broccoli with Wellplated.com.

Ingredients:
-Chicken, rice, frozen broccoli
-Olive oil
-Everything-but-the-bagel spice
-Garlic powder
-Onion powder
-Salt
-Pepper
-Red pepper flakes
-Balsamic vinegar
-OPTIONAL: also had leftover red onion that I caramelized the night before 

Directions:
1. Make rice
2. Bake chicken with spices
3. Season and bake (or Air Fry) broccoli
4. Mix rice and baked broccoli together - add in spices + balsamic vinegar + caramelized onions
5. Serve chicken on top

Directions to bake frozen broccoli:
1st night I steamed in bag, and 2nd night I baked in oven bc may be harder if using oven for chicken in 1st night - could consider using Air Fryer next time.
1. Heat oven to 400 F - keep pan in oven
2. Season broccoli using spray olive oil
3. Place frozen broccoli on hot pan - sprayed on extra olive oil
4. Bake for 17-20 min

Directions to Air Fry broccoli (haven't done):
1. Season broccoli using spray olive oil
2. Air fry for 20 min at 400 F - mix occasionally

Directions to caramelize onions:
1. Chop onions - half onion and the do radial cuts
2. Heat olive oil or butter/olive oil in pan on medium-high heat
3. Add onions and cover/cook on medium-high heat
4. Cover until onions somewhat translucent
5. Reduce heat to medium and intermittently stir
6. After 10 min, add salt
7. Let onions stick/brown/burn, and then stir
8. Total process could take up to 30 min to an hour depending on how many onions
9. Can add some balsamic vinegar towards the end

*American

Lemon Pepper Chicken

Recipe modified from TheDiaryofaRealHousewife.com

Ingredients (amounts were all estimated):
-Chicken tenders
-1 Tbsp olive oil
-1 lemon (juiced)
-2 tsp lemon pepper seasoning
-1 tsp dried oregano
-1/2 tsp garlic powder
-1/2 tsp paprika
-lemon zest, garlic flakes, ground pepper

Directions:
1. Zest lemon - put aside
2. Marinate chicken with lemon juice + spices for 3 hours
3. Put chicken onto cooking sheet
4. Add on the additional lemon zest, garlic flakes, ground pepper onto chicken
5. Bake for about 20 min at 375 degrees.

Notes
Was ok.  Cook chicken at 375 as 400 makes chicken too dry.
Next time add some diced garlic to the marinade.
I served with potatoes and broccoli.  Maybe try next time with green beans.

*American

Sesame Encrusted Chicken Tenders

Recipe taken from Skinnytaste.com

Ingredients:
-Chicken tenders (18 oz)
-2 tsp sesame oil
-2 tsp low sodium soy sauce
-6 Tbsp toasted sesame seeds (used less maybe 5 Tbsp and pan-toasted them)
-1/4 cup of Panko (used more domed scoop)
-salt and pepper
-garlic powder + garlic flakes
-olive oil spray

Directions:
1. Preheat oven to 425 and spray baking sheet with olive oil spray.
2. Marinate tenders in sesame oil, soy sauce, +/- chili garlic, salt, pepper, garlic
3. Toast sesame seeds
4. Mix toasted sesame seeds, panko, salt, pepper, garlic powder, garlic flakes into flat bowl.
5. Place tenders into mix and coat well.
6. Place tenders onto baking sheet.
7. Lightly spray olive oil onto tenders.
8. Bake for 8-10 min. Then turn over and cook for another 4-5 min.

Served with rice and broccoli.

Edit: changed recipe to marinate tenders beforehand - also added some chili garlic sauce

*American

*Asian (sort of?)

Mediterranean Yellow Rice

Recipe taken from The Mediterranean Dish and What a Girl Eats

Ingredients:
-2 cups long grain rice (uncooked)
-3 Tbsp Extra virgin olive oil
-1 medium yellow onion, diced
-1 garlic clove, minced (I used 3 garlic cloves and could have used more)
-2 lemons + zest (I just used 1 lemon)
-2 cups of low sodium chicken broth
-1 tsp turmeric (sprinkled)
-1/2 cup of toasted pine nuts or slivered almonds
-pinch of salt and pepper (didn't do, but should have)
(OMITTED - orzo and parsley garnish)

Directions:
1. Wash rice and soak for 15-20 min
2. Heat olive oil in pan (I used extra large pan) until oil shimmering.
3. Add onions and cook for 3 min until translucent
4. Add garlic
5. Add rice
6. Add turmeric + salt + pepper
7. Add lemon juice and broth
8. Bring liquid to a rolling boil (reduce a little)
9. Turn heat on low and cover for 20 minutes
10. Remove rice from heat, leave it covered, and sit for another 10 minutes
11. Add lemon zest + toasted nuts
12. Garnish with parsley - didn't do

Notes:

-could have used more salt as I forgot it

MODIFIED SIMPLIFIED VERSION - ALL IN THE RICE COOKERFOR SIMPLICITY

Ingredients:
-rice (basmati)
-onion flakes

-garlic flakes

-garlic powder

-turmeric (sprinkle)

-salt and pepper

-1 lemon + zest

-low sodium chicken broth (instead of water)

Directions:

Put all in rice cooker 

Served with toasted pine nuts 

Chicken Shawarma/Mediterranean Chicken

Recipe modified from Chef Savvy and The Little Pine - also looked at Skinnytaste.com and adjusted spices

Ingredients:
-Chicken - used 1.75 lbs of chicken strips (for 3 days, 6 servings)
-1 Tbsp of extra virgin olive oil
-Juice from 1 lemon + zest
-1 Tbsp balsalmic vinegar 
-4 cloves of garlic, minced
-2 tsp ground cumin (Skinnytaste 1 tsp cumin)
-2 tsp paprika (Skinnytaste 1 tsp smoked paprika)
-1 tsp turmeric (Skinnytaste 1/4 tsp turmeric + 1/4 tsp curry powder)
-1/2 tsp ground cinnamon (Skinnytaste 1/8 tsp cinnamon)
-1 tsp salt
-1 tsp pepper
-1 tsp dried oregano
-1/2 tsp onion powder
-Pinch red pepper flakes

Directions:
-Marinate for 3 hours or longer
-Bake in oven 375 degrees for 20 min

Notes:

Served with Mediterranean rice and broccoli.  I thought it was good.  It tasted similar to Jamaican jerk recipe probably because of the cinnamon?

-had some notes to add less paprika and cumin, but I didn't and tasted good 2nd time around

-I think key ingredient is lemon zest

*Mediterranean