Chickpea Masala

I LOVE Indian Cuisine; the spices, the flavors, it truly goes unmatched. The hard thing about Indian recipes is that at times, to get such these amazing spice profiles, they take quite a while to complete. This recipe, Antoni’s of course, has such amazing flavor in such a short time. Not only that, but if you are working to incorporate a meatless meal here and there, this is a great one!

Ingredients

  • 2 TBSP Extra Virgin Olive oil
  • 2 TBSP Unsalted Butter
  • 2 Medium Onions, Finely chopped/ about 3 cups
  • 4 Garlic Cloves, thinly sliced
  • 2 TBSP Ginger, Finely chopped & peeled
  • 1 1/2 TSP Ground Coriander
  • 1 1/4 TSP Ground Cumin
  • 1 1/2 TSP Ground Turmeric
  • 1/8 TSP Cayenne Pepper
  • Kosher Salt
  • 1 28 oz Can Whole Tomatoes
  • 2 15 oz Can Chickpeas, rinsed and drained
  • 1/3 Cup Dried Apricots, thinly sliced
  • 1/2 Cup finely Chopped Fresh Cilantro
  • 1/2 Cup finely Chopped Red Onion
  • Lime Wedges
  • Plain Yogurt
  • Basmati/Jasmine Rice

Let’s Get Cooking

Heat the EVOO and butter in a large pot over med-high heat until the butter is melted. Add in onions + garlic + ginger and cook, stirring until the onions have softened. Add in the remaining spices, coriander + cumin + turmeric + cayenne + 1 TSP Salt.

Add in the tomatoes with their juices, and 1/2 cup water. Using a wooden spoon, break up the tomatoes. Add in the chickpeas and use the spoon to mash up a quarter of them. Stir in the chopped apricots and increase heat to high. Once the mixture has come to a boil, reduce the heat to a simmer and stir occasionally. Let thicken for about 18-22 minutes. Once the time is up, taste and adjust for salt and remove from heat.

Serve the masala ASAP with some jasmine or basmati rice. Top with, if you’d like, some red onion and cilantro on top with lime wedges and a scoop of yogurt!

Always Hungry,

Hannah

Scallops with Carrot Butter & Crispy Capers

Scallops can seem pretty daunting, right? They are this super delicate ingredient that can seem scary to cook and easy to mess up. I am going to change your mind with this delicious recipe, by who else but Antoni of course. This recipe features carrot butter, which believe me is super good, and these crispy capers that add a bite of saltiness which is just what every meal needs. Don’t be scared now, let’s get started!

Ingredients

  • Olive Oil
  • 3 TBSP Capers, drained and patted dry
  • 4 TBSP Unsalted Butter
  • 1 1/4 Cup Carrot Juice
  • 2 TBSP Orange Juice
  • Salt & Pepper
  • 1 LB Dry Sea Scallops, rinsed, tough muscles removed, and patted dry
  • Finely chopped parsley

Let’s Get Cooking

Okay first off we are going to start with the capers. Line a plate with paper towels and add about 1/2 inch of olive oil into a skilled over high heat. Make sure the oil is HOT, simmering almost and when it is, carefully add in the capers. Fry the capers until the edges puffed and they are lightly golden, about 30-60 minutes Antoni says. Remove with a slotted spoon and place on the paper towels.

Next up is the carrot butter, it sounds different and taste different, but different is good! Cut 2 TBSP of the butter into cubes and return to the fridge. In a small saucepan, bring the carrot juice to a low boil over med-high heat. Cook until the juice is reduced by half, for about 10-12 minutes. Reduce the carrot juice to a simmer and whisk in the chilled butter cubes one at a time. Whisk constantly allowing each butter cube to blend in before adding another. Add in the orange juice + 1/4 TSP Salt + pepper, whisk and remove from heat.

Now is the time for scallops, there is no turning back now! Season the scallops with salt on both sides. In a large nonstick skillet, add in the remaining 2 TBSP of butter over med-high heat. Heat the butter until it is melted and foaming. Add in the scallops and cook, tip the pan to the side so the butter pools and you can baste the scallops. Cook until a golden crust forms, about 2-3 minutes. Flip the scallops and continue to cook for about 30 seconds to 1 minute. The tops should be golden brown, trust your gut.

Remove the scallops from the heat and place on your serving plate.

Drizzle over the carrot butter and garnish with the crispy capers and your herbs (if you have them, if not no sweat)!

And now look at that! You made scallops and it was not as scary as you thought!

Made with Love,

Hannah

Summer Corn with Chorizo & Cilantro

This is my new favorite summer side, I have already made it so many times! Once, I just ate it straight out of the pan, I mean who needs to waste a bowl anyway. Of course the recipe comes from Antoni’s cookbook, seriously, go buy that cookbook now! Enjoy this side with your friends at a picnic, or by yourself, you do you!

Ingredients

  • 1 7oz package of Chorizo, cut into cubes, about 1 2/3 cups
  • 3 Ears of Corn, shucked & kernels cut from the cobs
  • 1/2 Cup Coarsely chopped Cilantro, leaves & stems
  • 1/2 Cup Grated Parmesan
  • 2 TSP Grated Lime Zest
  • 1 TBSP + 2 TSP Lime Juice
  • Salt

Lets Get Cooking

Heat a large skillet over medium heat until very hot, but not smoking. Toss in the cubed chorizo and cook, do not move the chorizo around, let it cook undisturbed and get all crispy for about 5 minutes. Stir occasionally after 5 minutes until crispy all over.

After shucking the corn and removing the kernels, add the corn into the pan with the chorizo. Cook for about 1-2 minutes. Add in the cilantro + cheese + lime juice + lime zest + pinch of salt.

Stir together and cook for 1 minute. Remove from heat and add salt & cheese to taste.

Serve hot and enjoy!

Made with love,

Hannah

Antoni’s Cauliflower Steaks

I’m not a cauliflower person, or a vegetable for a meal person for that matter. I’m a meat and potatoes kind of gal, always have been & always will be. BUT I am open to trying new things, and of course it’s Antoni’s recipe so I had to. I LOVED this recipe, it is spicy and seriously so good.

Ingredients

  • 1 Large Head Cauliflower
  • 1/4 Cup Olive Oil
  • 2 TSP Ground Turmeric
  • 1/4 TSP Kosher Salt
  • 4 Large Dates, pitted & thinly sliced length wise
  • 1/2 Cup Loosely Packed Cilantro Leaves
  • 3 TBSP Roasted Salted Almonds

Dressing

  • 3 TBSP Finely chopped Cilantro stems
  • 2 TBSP Gochujang or Sriracha
  • 2 TBSP Fresh Lime Juice
  • 1 TBSP Olive Oil
  • 1 TSP Honey
  • Pinch of Kosher Salt

Let’s Get Cooking

Preheat the oven to 425F

Remove any green leaves from the cauliflower, trim and discard the rough part of the stem.

Cut the cauli lengthwise into about 2-3in thick steak like slices. It will fall apart, BUT THAT’S OKAY!

In a small bowl whisk together oil + turmeric + salt. Place cauli on a baking sheet & drizzle with the oil mixture. Turn the cauli around to make sure it gets coated.

Bake for 25-30 min.

While the cauli is baking, whisk together the ingredients for the dressing.

Once the cauli is done, drizzle with the dressing, top with dates, cilantro leaves, & almonds.

This was a switch up from my normal meals & it was so so so good. I mean it’s Antoni’s recipe, you can never go wrong.

Made with Love,

Hannah

Champagne and Lemon Risotto

While creating the future lesson plans for my dream counseling approach, Culinary Art Therapy, I am making sure that while touching on the topic of patience we will be making risotto. Patience is absolutely key when making risotto so make sure you know that going into this process or you are going to absolutely hate it. This is one of Antoni’s recipe… again. I’ve made this multiple times and it is always amazing.

Ingredients

  • 7 Cups of Low-Sodium Chicken Broth
  • 4 TBSP Unsalted Butter
  • 1 Cup Finely Chopped Onion
  • Kosher Salt
  • 1 1/2 Cup Arborio/Carnaroli Rice
  • 1 1/2 Cup Champagne or Dry White Wine
  • 3/4 Cup Grated Parmesan
  • 1 TBSP Grated Lemon Zest
  • 1 1/2 TBSP Lemon Juice
  • Fresh Ground Pepper

Let’s Get Cooking

Bring the chicken broth to a simmer over a medium heat, once hot reduce heat to low

In a large saucepan, melt the butter over medium heat. Add in onion + 1/2 TSP salt. Stir the onions until they have softened and become almost translucent, about 8-10 min. Add in the rice and stir constantly until the rice starts to lighten in color, about 4 min. Add in the Champagne/Wine and increase heat to med-high heat, stir constantly until all the liquid has evaporated.

Once all the liquid is gone, add in 3/4 cup of the hot broth and stir gently, scrapping down the the edges of the pot as well, until all the liquid is absorbed. You’ll continue to add 3/4 cup at at time, allowing it to get absorbed each time until the rice becomes tender and slightly creamy. Keep a fork close by for taste testing but this is where the patience comes in.

Once the rice is at the proper texture, remove from heat. Add in cheese + lemon zest + lemon juice. Stir to make sure all the cheese is melted. Then add in salt and pepper.

To serve: place in small bowls & top with more cheese & pepper.

Made with Love,

Hannah

Antoni’s Salty Lemon Squares

It seems like my posts all have a common thread, the quarantine, but we are going to get past that. My moms friend had a birthday coming up and requested something lemony. I have been dying to make this recipe, but it makes it hard to cook a dessert for yourself. I mean it’s not hard, but I have no self control & will eat the whole thing. Her birthday was a perfect reason to make these squares. The recipe is super easy & was a hit.

Ingredients

Crust

  • 1 Cup All-Purpose Flour
  • 1/4 Cup Granulated Sugar
  • 1/2 Tsp. Kosher Salt
  • 8 TBSP/ 1 Stick Unsalted Butter, melted & slightly cooled

Filling

  • 2 Large Eggs
  • 1 Cup Granulated Sugar
  • 1/2 Tsp. Baking Powder
  • Finely Grated Zest of 1 Large Lemon, about 1 1/2 – 2 TBSP
  • 1/4 Cup Fresh Lemon Juice
  • Confectioners’ Sugar for Dusting
  • Flaky Sea Salt

Let’s Get Baking

Preheat the oven to 350. Line an 8in square baking pan with two sheets of foil. Lightly grease with butter.

To make the crust mix together flour + sugar + salt. Mix in the cooled butter. Turn the mixture into the baking pan & press down.

Bake the crust until the edges brown, about 18-22 minutes

While the crust is baking, with an electric mixture beat the eggs until combined. Add sugar + baking powder + lemon zest + lemon juice. Beat on med-high until mixture is frothy, about 2-3 minutes

Pour the filling over the hot crust. Place the pan back in the oven & bake until set, about 22-25 minutes.

Let the pan cool for about 1-1 1/2 hour. Antoni recommends leaving the squares chill in the fridge for about 4 hours-1 day. This will allow for more flavor & easier cutting.

Let the pan cool for about 1-1 1/2 hour. Antoni recommends leaving the squares chill in the fridge for about 4 hours-1 day. This will allow for more flavor & easier cutting.

I made the squares day before & they were delcious.

When ready to serve, cut into 2 in squares, powder with confectioners sugar + sprinkle with flaky salt

Baked with Love,

Hannah

Antoni’s Souvlaki Arahova

Another recipe from Antoni’s cookbook, and I am not sorry about it at all. If I have one goal with this blog it is to convince everyone to buy this cookbook. It has so many good recipes and I am slowing using this quarantine to Julie/Julia my way through it. This is an easy weekday recipe and you get to feel a bit summery when you break out the grill.

Ingredients

  • 2 Medium Cucumbers, cut into 1/4 in cubes
  • Salt + Pepper
  • 1 1/4-1 1/2 lbs Chicken Breast, cut into 1 1/2in cubes
  • 1 Large Garlic Clove, chopped
  • 1 17.6oz Plain Greek Yogurt
  • 1/4 cup Fresh Lemon juice
  • 1/4 cup Chopped Dill
  • 1 Medium Shallot, thinly sliced
  • 3 TBSP Red Wine Vinegar
  • 1 Cup Crumbled Feta Cheese (4 oz)
  • 1 tsp Dried Oregano
  • 1 1/2 TBSP Extra Virgin Olive Oil
  • 4 Pita Breads
  • 8 oz Cherry Tomatoes, chopped
  • 1/4 Cup Fresh Mint Leaves

Let’s Get Cooking

Set colander over a plate. Add the chopped cucumbers + toss with 1/4 tsp salt. Let sit for 15 min

Mash and chop the garlic + 1/4 tsp salt into a paste. Put in a bowl and combine with yogurt + lemon + dill

Transfer about 1/2 of the yogurt mixture into another bowl. Add the chopped chicken and ensure that all of the chicken is covered. Cover and refrigerate for 45 min to 4 hours. I let it set for about an hour & it was perf!

While the chicken is in the fridge, squeeze the cucumbers, getting out the rest of the liquid. Stir in the cucumber into the left over yogurt mixture.

Once the chicken has marinated: heat the oven to 200F and warm the pitas on the oven racks. Pick out 12 skewers. ** If using wooden ones let them soak in water for 10 min***

Remove tzatziki from the fridge to allow it to get to room temperature. Place shallots in a bowl with red wine vinegar and salt. Let sit for 15 min then drain

In another bowl, mix together feta + oregano + olive oil

Skewer the chicken and season with salt + pepper

Heat the grill to medium-high. Grill the chicken, turning once about halfway through, about 8-10 minutes. Once complete, slide the chicken off the skewer.

Time to Plate

Start with a Pita + spread tzatziki + chicken + feta + tomatoes + pickled shallots + more tzatziki + chopped dill + mint

This is a great meal, super filling, and leaves you with easy to put together left overs. I hope you enjoy this recipe like I did. I know that I will be making it again!

Made with Love,

Hannah

Antoni’s Queso Recipe

Am I doing another recipe from Antoni’s Cookbook, yes. Am I mad about it, no.

I made this recipe for the Superbowl and it was a hit. I am the one who mostly ate it all, but I still consider that as a success. This recipe is incredibly easy to make and perfect for any party. If you love this recipe, please go buy Antoni’s cookbook, every recipe is amazing! Also, Antoni states that this recipe is Jonathan’s favorite, so just another reason to love it.

Ingredients

  • 1 lb of White American Cheese
  • 1 cup Whole Milk
  • 2 TBSP unsalted Butter
  • 1/2 tsp ground Cumin
  • 1/4 tsp Garlic Powder
  • 1 4.5 oz can chopped green chiles, drained
  • 6 oz fresh Chorizo with the casings removed (if you’re like me and couldn’t find chorizo in the grocery store, I used andouille sausage instead and the recipe still came out amazing!)
  • Tortilla Chips

Let’s Get Cooking

Mix together Cheese + Milk + Butter + Cumin + Garlic powder in a large heatproof bowl.

Fill a saucepan with 2 inches of water & bring to a simmer. Place the bowl with the cheese mixture over top of the saucepan. Stir the cheese mixture frequently until melted and slightly bubbling. Stir in the green chilis.

Remove the casing from the chorizo [or andouille sausage] and cook in a skillet on medium heat. While cooking, break up the chorizo into small pieces.

Place the queso into a serving bowl, and using a slotted spoon, add in the cooked chorizo.

Serve with tortilla chips & dig in!

Made with Love,

Hannah

Antoni Porowski’s Roasted Carrots with Carrot Top Pesto

I have been dying for Antoni’s cookbook, Antoni in the Kitchen, since it came out, dropping hints to family and friends as the holiday’s approached. Thankfully my mother listened and gifted me with a signed copy of the book. I was thrilled, sharing with my family that I was going to Julie and Julia my way through this cookbook. Now that the new year is upon us a goal of mine has been to dedicate my Sunday’s to a home-cooked meal. For the first Sunday of the year, I started with Antoni’s Roasted carrots with a Carrot Top Pesto. The recipe is as follows from Antoni’s cookbook, which I highly recommend you go out and buy right now!

Ingredients

  • 2 Bunches of Carrots with the tops!
  • 1 1/2 tsp Red Wine Vinegar
  • 1/3 Cup Extra Virgin Olive Oil for the Pesto
  • 1 1/2 Tablespoons Extra Virgin Olive Oil for Carrots
  • Salt
  • 3 Tablespoons Pine Nuts
  • 1 Small Garlic Clove
  • 1/2 cup grated Parmigiano-Reggiano
  • 1 Cup whole-milk Greek Yogurt ( I used no-fat Greek Yogurt and it still taste amazing)
  • Ground Black Pepper

Let’s Get Cooking

Preheat the the oven to 425F and make sure the racks are in the the middle and lower part of the oven.

Cut off the green tops of the carrots leaving about and inch of the stem. SAVE THE CARROT GREENS! Rinse off the carrots and place them on a baking sheet. Though not recommended I always line my baking pans with aluminum foil for easy clean up.

Washed Carrots with Green tops cut off

Drizzle the carrots with the vinegar + oil + toss with salt.

Bake for 25-30 minutes. I baked mine for about 35. I like my carrots a little bit softer and I feel the bake time is based on your oven.

Carrot Top Pesto

Toast the Pine Nuts in the oven for about 3-4 minutes, stirring occasionally.

Collect enough carrot leaves to fill 2 cups.

Pulse Garlic + Pine nuts to create a paste in a food processor. If you don’t have a food processor like me, I used a blender and it worked just fine!

Add Carrot greens + parmesan + 1/4 teaspoon salt. Pulse to combine

Add the 1/3 cup of Olive for the Pesto. If you’re completing this step in a blender like me, add half then pulse, then add the remaining oil and repeat.

Time to Plate

Spread 1/4 cup of greek yogurt onto the plate. I used the back of a spoon to spread the yogurt.

Add on the carrots + remaining greek yogurt + pesto + top off with pepper

Note from a Home Chef: When I made this recipe it was just for me, so I made it in a much smaller batch. While making it, I even forgot to purchase the pine nuts for the pesto (we all make mistakes) and it still tasted amazing. It is a thicker pesto, Antoni stated that he intended it to be that way and it fits perfectly with the dish.

Made with love,

Hannah