This Roasted Za’atar Potatoes Bacon & Green Beans will make a great addition to your dinner table.
Simple and deliciously yummy. It’s the perfect side to add to any meal or can be served as the main meal.
What Is Za’atar
The word za’atar (pronounced “zah-tahr”) translates in Arabic to mean “wild thyme.”
Za’atar is a traditional Middle Eastern aromatic spice mixture of za’atar herb, sumac and white sesame seeds.
The spice mix has an earthy, woodsy flavor.
The seasoning blend of za’atar can vary slightly from country to country across the Middle East.
Roasted Za’atar Potatoes Bacon & Green Beans
2 medium sized yellow potatoes, washed, cut into 1-inch cubes
2 tablespoons olive oil
1/3 teaspoon salt or to taste
1/2 teaspoon black pepper
1/2 teaspoon paprika
1 tablespoon za’atar
½ tablespoon olive oil
1/2 shallot, minced
¼ teaspoon salt or to taste
6 strips thick cut smoked bacon, each strip sliced diagonally 4 times
Fry bacon pieces in a medium skillet over medium heat. Fry just until starting to crisp. Remove cooked bacon pieces with a slotted spoon, drain fat, place on a plate and set aside.
Preheat oven 350 degrees
Peel the potatoes and cut them into cubes. Place them in a medium mixing bowl. Add the olive oil, salt, pepper, paprika, and za’atar to the potatoes and stir until all of the potatoes are coated with the mixture.
Empty the potatoes from the bowl onto a baking sheet, spreading them out evenly for better cooking. Place them in the preheated oven and bake for 15 minutes.
While the potatoes are cooking, take the mixing bowl (no need to wash it after the potatoes) and add the green beans. Add the olive oil, garlic, and salt, then stir them in until the beans are evenly coated.
Take the potatoes out of the oven and add the green beans on top of them. Spread the beans out as well, again for even cooking. Place the pan back into the oven and roast the potatoes and green beans for another 25 minutes.
Remove from oven and spoon potatoes and green beans into a serving bowl. Add cooked bacon pieces and mix in well.
If you don’t have any light corn syrup, you can substitute it for 1 cup sugar mixed with 1/4 cup warm water. Then measure out 3/4 cup as you would if you had corn syrup.
Roll dough into a 12-inch circle on a floured countertop. Roll dough loosely around rolling pin and gently unroll it onto a 9-inch pie plate.
Ease dough into pie plate by gently lifting edge of dough with your hand while pressing into bottom of pie plate with your other hand.
Trim overhanging dough. Press edges around pie plate with a fork. Wrap pie plate in plastic wrap and put in fridge until dough is firm about 30 minutes. After removing from fridge, prick holes over bottom and sides with a fork.
Adjust oven rack to lowest position and heat oven to 425 degrees.
Lime pie shell with parchment paper and fill with pie weights or beans. Place in oven and bake for 10-12 minutes. Remove from oven. Place on a cooling rack. Remove weights (beans) and paper. Note: pie crust must be warm when adding filling.
While crust is baking, melt butter in a heatproof bowl set over a saucepan filled with 1-2 inches of barley simmering water. Make sure that the water doesn’t touch bottom of bowl. Do not worry about condensation.
Off heat, stir in sugar and salt until butter is absorbed. Next, whisk in eggs, then corn syrup and vanilla, until smooth.
Return bowl to saucepan and stir until mixture is shiny, hot to the touch, and registers 130 degrees. Off heat, stir in toasted chopped pecans.
Place nuts in an empty skillet and turn heat on to medium. Toast nuts, stirring occasionally, until fragrant and lightly browned, 2-5 minutes. Toast 1 cup at a time. Or toast both cups in a 350 degree oven on a cookie sheet for 5-10 minutes or until lightly browned and fragrant. Let nuts cool before chopping.
As soon as the pie crust comes out of the oven, adjust rack to lower middle position and reduce oven temperature to 275 degrees. With pie still on cookie sheet, pour pecan mixture into warm crust.
Bake until filling looks set but yields like gelatin when gently pressed with back of spoon, 50 minutes to 1 hour. Rotate pie half way through baking.
Remove from oven and let pie cool completely on a cooling rack, for about 4 hours before serving.
Note that it is important to remove pie when it is just set (50 minutes to 1 hour) but soft in the middle. This prevents over baking and filling will continue to set while cooling.
Give these pie recipes a try – there deliciously yummy as well.
Curried Chicken With Coconut Rice & Lime Yogurt Sauce
1 cup plain whole milk yogurt
2 tablespoons minced fresh cilantro, can substitute for mint
1 teaspoon grated lime zest
1 tablespoon lime juice
1 3/4 teaspoons Himalayan salt, divided
2 cups boiling water
1 1/3 cups long-grain white rice
3/4 cup canned coconut milk
2 tablespoons extra-virgin olive oil
1 tablespoon curry powder
2 garlic gloves, minced
1/4 teaspoon black pepper
1 pound boneless, skinless chicken breasts, trimmed, halved lengthwise, and sliced thin (about two chicken breasts)
1 1/2 cups frozen peas and carrots
1/3 cup sliced almonds, toasted
2 scallions, sliced thin
Adjust oven rack to middle position and heat oven to 450 degrees. Combine yogurt, cilantro, lime zest and juice, 1/4 teaspoon salt in bowl; cover and refrigerate until serving.
Combine boiling water, rice, coconut milk, and 1/2 teaspoon salt in 13×9-inch baking dish. Cover tightly with aluminum foil and bake until rice is nearly tender, 25 to 30 minutes.
While rice bakes, combine oil, curry powder, garlic, pepper, and remaining 1 tablespoon salt in large bowl and microwave until fragrant, about 30 seconds. Let mixture cool slightly, then stir in chicken.
Remove rice from oven, fluff gently with fork, and gently stir in chicken with peas and carrots. Re-cover tightly with foil and continue to bake until rice is tender and chicken is cooked through, 10-15 minutes.
Remove dish from oven, let cool 10 minutes, then fluff rice gently with fork.
Plate and drizzle with lime yogurt sauce and sprinkle with toasted almonds and green onions.
When using apples for cooking and baking does it matter the apples you choose to use? It does matter. As all apple varieties have their own flavor and texture.
All apples are made to eat fresh. But to use an apple to make apple pie, apple sauce and even apple juice, the apple you choose matters.
As noted, each variety of apple has its own flavor and texture. And each of those varieties react differently to heat.
In the United States alone, there are 2,500 different varieties of apples. And for that reason it can be challenging to know which apple to use for what kind of recipe.
What Apple To Use For Cooking & Baking
The following are some of the more popular apples available to buy at the market.
These apples have a sweet-tart flavor. The texture remains firm when it’s baked. Braeburn is an all-purpose apple, as if bakes well in pies and tarts where you don’t want the filling to be overly juicy.
This apple is a cross between McIntosh and the Red Delicious. It has a firm texture and a sweet-tart flavor. The Empire is a fine all-purpose apple good for juicing, making apple sauce, baking, salads, eating fresh, and drying.
The Fuji apple is firm, crisp, and juicy. It’s the most popular apple for eating fresh and for baking as they hold their shape when they cook.
The Gala is a mildly sweet apple. It’s among one of the best apples to use for making applesauce, juicing, adding to salads, and eating fresh
This apple is mildly sweet, and is a good all-around cooking apple that maintains its shape when baking.
The Granny Smith is a crisp sour or tart apple. It’s an all-purpose cooking apple, and the apples flavor is enhanced when paired with sweeter, spicier apples in pies and tarts.
Honeycrisp apples deliciously yummy eating apples. As the name would indicate, they are crisp and juicy, with a honey-sweet tart flavor. They are good for baking and making applesauce.
Ida Reds have a tinted rosy pink flesh that has a tangy flavor. These apples are good for making applesauce and they keep their shape during baking and are also excellent in salads and for freezing.
Jonathans are very tart, and they have a slightly spicy flavor. They hold their shape well when baked. They are also good in salads and for making applesauce.
These apples are crisp and juicy. They tend to break down when cooked so are great for making apple sauce. The are delicious eaten fresh and are best paired with Golden Delicious or other apples in pies and other baked goods.
Different kinds of apples are better suited for certain kinds of recipes than others, but you don’t have to limit yourself to using just one variety of apple when cooking or baking.
Many experienced cooks like to use a mixture of apples to get more complex flavors and textures.
Here are some deliciously yummy recipes using apples.
Stir brown sugar, soy sauce, rice wine vinegar, Gochujang paste, sesame oil, ginger, garlic, honey and black pepper together in a medium saucepan. Bring to a boil over medium-high heat, stirring constantly.
Whisk cornstarch and water together in a small bowl until the cornstarch dissolves. Pour the cornstarch slurry into the mixture. Continue to stir the sauce.
Reduce the heat to low and cook until the sauce thickens, about 3 – 4 minutes.
Use immediately with this Korean Beef Stir-fry and store the rest in a tight lid jar in the refrigerator for up to 2 weeks.
For The Stir-fry
1 pound beef bottom round roast, sliced thin and cut into strips about 1 1/2 inches long.
1/2 white onion, chopped into quarters
3 cups mini-peppers, seeded, chopped into quarters
Marinate the beef strips in a large bowl, add the beef and 1/4 cup marinade to beef. Store to coat and place in refrigerator for 20-30 minutes. Meanwhile, prepare the other ingredients.
Heat 1 tablespoon sesame oil in a large wok or skillet then add the onion, sauté and caramelize until onions get a gleen or shinny look. Remove from heat and set aside.
If you continue sautéing both the onions and peppers past this point (the gleen or shinny look) they will begin to soften and loose their crunch.
Add 1 tablespoon sesame oil to same skillet. Add peppers, sauté and caramelize until peppers get a gleen or shinny look. Remove from heat and set aside with onions.
Add 1 tablespoon sesame oil to the same skillet. Add beef and marinade sauce. Cook until the meat is no longer red (about 5-7 minutes).
Next add cooked onions and peppers to skillet with beef. Mix together, and continue cooking for 3-4 more minutes. Add more sauce if needed. Remove from heat.
Wild caught salmon is brilliantly pink or orange, firm and meaty while also imbibed with a rich, buttery flavor in contrast to the farmed variety’s. Wild caught salmon though is the best to have with the Peach Mango Salsa.
Peach Teriyaki Buffalo Sirloins and Accompanying Side Dishes
Buffalo is now raised for slaughter to market as a food staple. They are not feed the same diet as the traditional cow, but a diet that is normal to buffalo as they move about and graze the land. This recipe marinates the sirloins with a peach teriyaki marinade.
The word “porridge” is often used in culinary terms to reference oat porridge or oatmeal, which is a popular food eaten for breakfast. It can consist of salt, sugar, fruit, milk, cream or butter and spices.
Other grains used can include rice, wheat, barley, corn, triticale, and bucket wheat.
Porridge is a prepared food eaten in many cultures around the world as a common snack.
A few examples include:
Mexico – Maize porridge made of corn flour in water or milk
Caribbean – Cornmeal porridge made of a blend of fine semolina, all spice, sugar, milk or water
Northern China – Foxtail millet porridge
Nigeria – Porridge made from pearl millet
Middle Eastern – millet porridge, seasoned with cumin and honey
A porridge can also be a savory dish. Oats mixed with spices, meat or vegetables.
Porridge is a delicious and versatile meal that you can enjoy any time of the day. Breakfast, lunch, brunch, or dinner.
If you’re looking for an authentic Spanish meal, then you’re in the right place.
Spanish tortilla or tortilla de patatas is a classic Spanish omelette. The beauty of an authentic Spanish tortilla recipe is its simplicity.
It has only five principle ingredients, eggs, onion, potato, olive oil and salt. That’s it. Really simple but deliciously yummy.
The Spanish tortilla is a versatile food. In Spain, they eat tortilla de patatas all day long, it’s the perfect snack, brunch, breakfast, lunch or dinner.
You can also add color to the tortilla. Chop in red roasted peppers, cherry tomatoes, arugula or spinach.
How To Store Left Over Tortilla de Patata
Storing and freezing tortilla de patata is easy. Cover in an air tight container in the refrigerator for up to 5 days.
You can also freeze your Spanish omelette. First allow it to cool completely and wrap it well in plastic wrap. Then slide it into a freezer safe ziplock bag and put it in the freezer for up to 1 month.
No matter how you plate your Spanish Tortilla, fresh out of the skillet or warmed up leftovers, it’s a meal that is perfect for picnics, parties, bbq’s or brunch.
Spanish Tortilla – Tortilla De Patatas
1/2 cup olive oil
3 medium-sized potatoes, Yukon potatoes* (see cooks note), diced into 1-inch pieces
1 medium yellow onion, chopped
1/2 cup chopped roasted red peppers
Himalayan salt, to taste
black pepper, to taste
cilantro or parsley to garnish
Yukon potatoes are semi-starchy and semi-waxy, they’re simultaneously more plush than waxy potatoes and less crumbly than floury ones.
Yukon’s hold their shape when boiled, grated, or fried and yield to mashing, they’re incredibly versatile.
Because of their characteristics as a potato, Yukons are the best to use with this recipe.
Heat the oil in a nonstick medium-sized skillet. Fry potatoes until crispy, golden and tender (about 15 minutes).
In another skillet add 1 tablespoon of oil. When heated add the onion and fry until caramelized (about 10 minutes).
When potatoes and onions are done, use a slotted spoon and remove from skillet allowing oil to drain. Place both into the same large bowl. Add the roasted peppers, paprika and mix together.
Crack eggs into a medium bowl and whisk. Add the whisked eggs to potato mixture, stir, and leave to set for 15 minutes.
Set a medium sized skillet over low heat. Add 1 tablespoon of olive oil. Pour egg mixture into the skillet. Let cook on low for 6 minutes.
Next use a plate to cover the skillet and invert the omelette away from the hand holding the plate (so as not to burn your hand with any escaping oil).
Add 1 tablespoon oil to the pan and slide the omelette back into the skillet on its uncooked side. Cook until completely set (about 6 minutes).
Allow the omelette to cool, and then cut it into wedges.
Plate and serve topped with chopped cilantro or parsley.