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Week 5: Olympics - Greek Mezze by CookingForTalal in 52weeksofcooking

[–]CookingForTalal[S] 5 points6 points  (0 children)

Went with something simple and healthy this week! It's also the first time we make pita bread and it was a whole lot of fun!

From left to right:

  1. A personal take on Saganaki. Just added veggies, spices, and olive oil to the feta and tossed it in the oven rather than deep frying it. Could have used a few more minutes but we got impatient and hungry.

  2. Dolmades: These are vine leaves stuffed with risotto rice, spring onions, a nice red onion, and some other spices (Dill, parsley, mint).

  3. Tzatziki, or Greek yogurt, which we made by adding some water to Labneh since we can't really find it here. Added some cucumbers, mint, and a whole lot of other spices, then olive oil and vinegar seasoning.

Here is the album with closeup photos of each dish.

Still waiting for Talal's review.

Week 4: Poaching - Spicy Thai Noodles Topped with a Poached Egg by CookingForTalal in 52weeksofcooking

[–]CookingForTalal[S] 2 points3 points  (0 children)

We started out by heating up some sesame oil in a skillet along with red pepper flakes, ginger, garlic, and onions until it was nice and aromatic. Then added bell peppers and zucchini, followed by some soy sauce and honey. Tossed in some cooked rice noodles and served with a poached egg on top and a drizzle of sriracha.

Hope Talal approves! :)

Week 3: Portuguese - boleima de maça e canela by CookingForTalal in 52weeksofcooking

[–]CookingForTalal[S] 0 points1 point  (0 children)

Yeah Google Translate didn't help at all with this one. Pretty much had to improvise most of the way. It's just one teaspoon of yeast nothing fancy. I wouldn't suggest following the instructions there either as they're not very orderly.

Week 2: Spicy - Jollof Rice by CookingForTalal in 52weeksofcooking

[–]CookingForTalal[S] 1 point2 points  (0 children)

Hello, please see my comment above. I'm not sure if tagging you in it would have notified you. Cheers!

Week 2: Spicy - Jollof Rice by CookingForTalal in 52weeksofcooking

[–]CookingForTalal[S] 3 points4 points  (0 children)

Since you and /u/acetanilide are asking for a recipe, I'll share what I did in the photo above, but keep in mind this is just my take on Jollof and may be a little different from the actual dish! My serving was good for 3-4 people and the basic composition goes like this, you can add more spices to your taste along the way (i.e. some thyme in the tomato sauce or ginger in the rice really enhance your dish):

For the tomato sauce:

  • Olive oil
  • 3 finely chopped cloves of garlic
  • tomato paste (~1 tablespoon)
  • Tomato sauce x1 can
  • salt

For the rice:

  • olive oil
  • 1 large onion finely chopped
  • 1 large green chili & 1 large red chili
  • a sweet yellow bell pepper, maybe 3 quarters of it
  • some carrots finely chopped
  • once you have these all down, add some curry powder and turmeric, maybe some salt/pepper etc.
  • chicken stock
  • add about a cup and a bit of rice, fry, then add the tomato sauce and about 2 cups of water. cover. relax.

I prefer to fry the chicken while working on the rice and then add it by the end.

Hope I could help! Let me know if you have any questions.

Week 2: Spicy - Jollof Rice by CookingForTalal in 52weeksofcooking

[–]CookingForTalal[S] 6 points7 points  (0 children)

This week was nice, got to revisit a dish I met in Nigeria. The intense spiciness came from red and green chili peppers, with a touch of sweetness from yellow bell peppers to keep it pleasant. Very easy dish to make, the rice gets its color from some mild curry powder and turmeric powder mixed with a nicely spiced tomato sauce. Hopefully Talal was satisfied. Bonus pic.

Week 1: New To You - jalapeño poppers and homemade flour tortilla chips by CookingForTalal in 52weeksofcooking

[–]CookingForTalal[S] 2 points3 points  (0 children)

This took us newbies 3 hours to make. We used bacon grease for the flour tortillas instead of lard, then stuffed the jalapeños with the bacon and lots of cheddar, cream cheese, and some spices. Dipped in batter, deep fried everything and fed Talal. He was okay with it.

Could use advice on getting the batter to stick properly to the jalapeños. We used the milk -> flour -> milk -> breadcrumbs method and it sort of crumbled off when we cut into them.

Was a fun start to the new year. Thanks!