Maria's Favorite Recipes

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Vinegrette Dressing

on May 04, 2020

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Salt
White balsamic vinegar
honey
avocado oil

-All -Dressing

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Eggplant Chickpeas

My Quick Version: 1.5 eggplants (I used 2 think and long eggplants) 2 tablespoons tomato paste 1/2 tablespoon Onion powder 3/4 small can of chickpeas Salt Slice eggplants in circles and put in oven tossed in olive oil on a cooking sheet in 400 degree oven for 20 minutes or so until golden brown, sprinkle with salt. Flip mid-way. Put tomato paste in a pan, add 1/2 cup of water (add more if needed, this is a stew, so there should be some sauce) and mix well, add onion powder, mix, add chickpeas and let cook for a while to soften chickpeas. When eggplants are cooked, add them in and toss. Here is the original Lebanese recipe: https://thelemonbowl.com/lebanese-eggplant-and-chickpea-stew/ Ingredients 1/2x 1x 2x 1 eggplant (cubed) ¼ cup olive oil (divided) 1 medium onion (thinly sliced) 2 cloves garlic (minced) ¼ cup tomato paste 1 teaspoon cinnamon 1 teaspoon cu...

Chicken Mtabbag - Persian Style

Ingredients: 4 cups long-grain rice, rinsed 3 tbsp salt, plus 1 tsp salt extra 3 pinches saffron threads 1.5 tsp mixed Arabic spice 2 garlic cloves, crushed 1 tbsp lemon juice 250 ml hot water chicken legs and thighs with skin/bones 1 onion, sliced olive oil 4 tbsp butter 1 cup dried barberries or raisins, rinsed 3-4 tbsp almonds, cut into slivers 3-4 tbsp pine nuts Minced meat Salt (slivered pistachio nuts and chopped candied orange zest can also be added) 3 pinches saffron, grind to a fine powder, add 3/4 cup of hot water and set aside. combine 1 tablespoon of saffron water, salt, pepper, lemon, some food coloring and some crushed garlic with 250 ml of hot water Preheat oven to 160 C Place chicken legs in a deep baking tray scatter with 1/8s of an onion and pour over the spice and garlic mixture. Cover with foil and bake for 1 hour. Meanwhile make rice with chicken broth, salt and saffron. Lightly and separately fry almonds, pine nuts and raisins until nuts...

Butternut Squash Soup/Purée

To start, make holes with a sharp knife in squash all around. Put whole squash in oven for 1.5 hours on the middle pan at 180 Celcius At 1 hour in, put in the oven beside the squash: 1/2 onion (medium to large) drizzled with avocado oil on the cut side and wrapped in aluminum foil 2-3 garlic cloves wrapped in foil (cut the heads off so they're easy to squeeze out) Once out of the oven, let cool for a few minutes, then put all in a large bowl Add 2/3 cup of raw pre-soaked cashews in a cup and cover with water, blend with a hand blender until smooth and creamy, then add to squash mixture Add Himalayan salt Blend all together until smooth and creamy, add water as necessary to reach desired thickness. This makes a very yummy butternut purée. To make into soup, add vegetable broth until you reach soup consistency. Calories: 1,746 for whole Makes about 6 portions 291 calories per portion (1 cup).

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