cooking

Saffron Road Crunchy Chickpeas

Organic, NON GMO, Crunchy Chickpeas- Need I say more? Saffron Road’s Non-GMO Project Verified Crunchy Chickpeas deliver an international snacking staple to American coffee tables, dashboards, and backpacks nationwide. Internationally inspired exotic flavors make their organic chickpeas irresistible. Colorful, bold and exotic—these are the spices from the marketplaces of Bombay where you’ll find one of the most fascinating cuisines on earth. Saffron Road Foods have plunged our Crunchy Chickpeas into a whirlwind of flavor to create a guilt-free snack that’s a good source of protein.

IMG_3875.JPGIMG_3873.JPGThe Silk Road refers to the ancient routes used for cultural, commercial, and technological exchange critical for traders, merchants, pilgrims, missionaries, soldiers, nomads and urban dwellers alike from ancient civilizations such as China, India, Tibet, the Persian Empire and Mediterranean countries for nearly 3,000 years.

https://saffronroad.com/crunchy-chickpeas/

https://www.facebook.com/SaffronRoadFood

https://www.instagram.com/saffronroadfood/

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cooking

Minestrone Soup

Happy Wednesday! I hope everyone is having a fantastic week. Today, I will be sharing my recipe on Minestrone Soup. This soup is so delicious and flavorful. It makes for the perfect leftovers. All you have to do is put everything in one pot and let the stove do the work. Very simple, you can add whatever your heart desires, and not a lot of work needed! Let’s get started!

Ingredients:

Directions:

  1. First, chop all of the vegetables; chop the celery, cut the potatoes in small cubes, slice the carrots, chop the onion, chop the tomatoes, mince the garlic.FullSizeRender-2.jpgFullSizeRender.jpg
  2. Melt butter in a heavy pot over medium heat. Add garlic, onion, celery, and carrots; saute for a few minutes.
  3. Add beans, tomatoes, 1 spoon of tomato paste, potato, stock, and salt to the pot.FullSizeRender-3.jpg
  4. Bring to a boil, cover, and reduce heat.
  5. Simmer for approximately 45 minutes until vegetables are barely tender.FullSizeRender-4.jpg
  6. Add pasta, and simmer for 30 minutes more.
  7. Add any additional seasoning as needed.
  8. Plate and serve!FullSizeRender-5.jpg

Suggestions, Substitutions, Tips & Tricks:

  • This recipe serves about 5 people.
  • You can add as much seasoning as you want and make it as spicy as you want.
  • You can add any source of protein such as chicken, sausage, or even tofu.
  • You can use any broth or beans you’d like.

Tag me on Instagram, @cookingwithovenmitz, if you do make it. I would love to see your version of it. Click follow and hit the like button to keep updated on new recipes!

See you next Wednesday!

– Mitz

cooking

Spicy Noodles with Snap Peas and Mushrooms

Hi everyone! I hope everyone is having a fantastic week.

Today, I will be sharing the Spicy Noodles recipe I tried out from Blue Apron. These Spicy Noodles have such a strong flavor and is cooked with snap peas and mushrooms. They are so delicious and definitely recommended. This recipe can be made under 40 minutes and is great for leftovers, hot or cold. Let’s get started!

Ingredients:

  • Lo mein noodles
  • Snap peas
  • Mushrooms
  • Carrots
  • Garlic
  • Scallions
  • Peanuts
  • Rice vinegar
  • Yakiniku sauce
  • Mirin
  • Sambal Oleek

Directions:

  1. Fill a large pot with water. Add a big pinch of salt; heat to boiling on high. Wash and dry the fresh produce. In a bowl, combine the shiitake mushrooms and 1 cup of hot water. Peel the carrots and thinly slice into rounds. Peel and roughly chop the garlic.IMG_9956.JPGIMG_9957.JPG
  2. Cut off and discard the stem end of each snap pea; pull off and discard the tough string that runs the length of each pod. Cut in half on an angle. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Cut off and discard the ends of the enoki mushrooms; gently separate.IMG_9958.JPG
  3. In a bowl, combine the green tops of the scallions, half the mirin, half the vinegar, and up to 1/4 of the sambal oelek, depending on how spicy you’d like the dish to be. Add the enoki mushrooms; stir to combine.
  4. Drizzle with olive oil; season with salt and pepper. Set aside to marinate, stirring occasionally. Season with salt and pepper to taste.
  5. Reserving the mushroom water, carefully transfer the shiitake mushroomsto a cutting board; finely chop. In the same pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the carrots; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened.IMG_9965.JPG
  6. Add the garlicand white bottoms of the scallions. Add the chopped shiitake mushrooms, reserved mushroom water, yakiniku sauce, and as much of the remaining sambal oelek as you’d like, depending on how spicy you’d like the dish to be.IMG_9964.JPG
  7. Cook, stirring occasionally, 5 to 7 minutes, or until slightly thickened and reduced in volume. Season with salt and pepper to taste.
  8. While the sauce continues to cook, to the pot of boiling water, add the noodles and snap peas. Cook 1 to 2 minutes, or until the noodles are heated through and the peas are slightly softened. Drain thoroughly and return to the pot.
  9. To the pot of cooked snap peas and noodles, add the sauce and remaining vinegar; season with salt and pepper. Cook on medium-high, stirring frequently, 30 seconds to 1 minute, or until thoroughly coated.
  10. Garnish with the peanuts. Plate and serve!IMG_9966.JPGIMG_9967.JPGIMG_9968.JPG

Suggestions, Substitutions, Tips & Tricks:

  • This recipe serves about 2 people.
  • You can add as much seasoning as you want and make it as spicy as you want.

Tag me on Instagram, @cookingwithovenmitz, if you do make it. I would love to see your version of it. Click follow and hit the like button to keep updated on new recipes!

See you next Wednesday!

– Mitz

cooking

Paneer Tikka Masala

Happy Wednesday everyone! Today, I will be sharing my recipe on Paneer Tikka Masala. This dish consists of chunks of marinated grilled paneer in a creamy onion tomato masala. The process of making it from scratch can be lengthy but worth the effort. Let’s get started!

Ingredients:

  • Paneer
  • Yogurt
  • Milk
  • Onion
  • Tomatoes
  • Tomato paste
  • Garlic
  • Ginger
  • Red chili powder
  • Garam Masala
  • Fenugreek leaves

Directions:

  1. Place the cubed paneer and enough yogurt to coat each cube in a large bowl.
  2. Add red chili powder, garam masala, salt, and lemon juice. Coat and mix evenly.
  3. Set aside to marinate in the refrigerator for about 1 hour.FullSizeRender-35.jpg
  4. On a baking tray, place the coated cubed paneer evenly spaced out.FullSizeRender-38.jpg
  5. Place in oven at 400 degrees F for about 35 minutes.
  6. Set aside.FullSizeRender-33.jpg
  7. Chop a large onion, 2 tomatoes, mince garlic, and ginger.FullSizeRender-34.jpg
  8. Place in a food processor to make a puree.
  9. In a large skillet, add some minced garlic in oil. Sautee until browned.
  10. Add the puree, red chili powder, half a spoon of tomato paste, and let cook for 3 minutes.IMG_9711.JPG
  11. Add 1 cup of water and let cook for another 5 minutes.IMG_9712.JPG
  12. Add fenugreek leaves, garam masala, and half a cup of milk. Let cook for 10 minutes.IMG_9713.JPG
  13. Add the paneer tikka and stir gently.IMG_9714.JPGIMG_9715.JPGIMG_9716.JPG
  14. Plate and serve alongside naan and rice!FullSizeRender-41.jpgIMG_9718.JPG

Suggestions, Substitutions, Tips & Tricks:

  • This recipe serves about 4 people.
  • You can add as much seasoning as you want and make it as spicy as you want.
  • You can replace the paneer with chicken. Just follow the same steps!

This is a perfect Indian recipe for a party pot luck or just for dinner. It has a  strong aroma of flavors and is super delicious!

Tag me on Instagram, @cookingwithovenmitz, if you do make it. I would love to see your version of it. Click follow and hit the like button to keep updated on new recipes!

See you next Wednesday!

– Mitz