Tag Archives: #ForkYeah

Falafel Flavored Chickpea Side Dish Recipe

Leave a reply

I came up with this because I was going to make falafels…but then I got thinking that I didn’t want to eat a lot of fried food so I thought I’d make a healthier side dish out of chickpeas that taste similar to falafels. If you like the taste of falafels you should enjoy this. I note that you have to get the chickpeas started in water the night before.

Ingredients for around 12 servings

1 lb dried chickpeas – inspected and rinsed – must soak over night in a little more than twice the amount of water (you can do the one hour method but I don’t like it as much)

5 1/2 cups water to cook drained and rinsed – already soaked chickpeas (after cooking save one cup for making the tahini sauce)

1 lb carrots – peeled – chopped into pieces around the size of chickpeas

1/4 cup water

1/4 teaspoon vegetable base

sweet onion – chopped around chick pea size (around 13 oz)

3 medium sized bell peppers (preferably mixed colors) – chopped around chickpea size

3 garlic cloves – ground to paste or microplane

1 Tablespoon Aleppo pepper

1 Tablespoon course sea salt

2 teaspoons ground cumin

1 teaspoon ground coriander

1 teaspoon turmeric

1 cup fresh parsley leaves – chopped

1/4 cup fresh cilantro (leaves and some tender stems) – chopped

4 Tablespoons (some were heaping) tahini (this is for tahini sauce)

1 garlic clove – ground to paste or microplane (this is for tahini sauce)

1 nice lemon – just the fresh squeezed juice (this is for tahini sauce)

1 teaspoon sea salt (this is for tahini sauce)

1 teaspoon cumin (this is for tahini sauce)

1 cup chickpea water (leftover from cooking the chick peas) (this is for tahini sauce)

Directions

Preheat the oven to 350 degrees F

Your chickpeas should have been inspected, rinsed and soaked over-night first. Now drain and rinse the chickpeas again. Bring about twice the amount of water to what you have of chickpeas to a boil (around 51/2 cups water). Once the chickpeas are boiling then reduce them to simmering. Let them simmer at least an hour and then check to see if they are done. Mine took exactly one hour. Once done drain the chickpeas and save one cup of cooked bean water and set the chickpeas and chickpea water to the side.

While the chickpeas are cooking get the carrots in a pan. In a small mixing bowl mix the 1/4 cup of water with the vegetable base and pour it on to the carrots. Cover the pan with foil and set in the preheated oven till the carrots are fork tender. (in my oven this took around 40 minutes….yours may differ)

Also while the chickpeas are cooking……. on one small sheet pan add the onions and on the other add the peppers and broil on high till vegetables look charred. Remove onions and peppers when charred.

By now or soon the chickpeas will be done. Add the peppers, carrots and onions to the chickpeas. Now add three cloves garlic, Aleppo pepper, 1 Tablespoon salt, 2 teaspoons cumin, coriander, turmeric, parsley and cilantro and gently mix.

In small bowl add the tahini, garlic, lemon juice, salt, cumin and chickpea water and mix well. You can keep this on the side and add as you please or just mix it into the chickpea mixture.

Falafel Flavored Chickpea Side Dish

Enjoy!

The Forking Truth

Leek Salad with Mustard Vinaigrette Recipe

Leave a reply

I got this bundle of leeks that were unusually nice and tender so I thought I could make a salad out of them so this is what I came up with. You can only do this recipe with tender white parts of the leek……Some leeks aren’t tender enough and you might have to slice them thinner than I did…..This is for only when you find those really nice really fresh looking leeks. This makes two salad entree servings or four smaller servings. Free free to add a protein. I think some anchovies or sardines with maybe an egg would work well here but pulled, poached or grilled chicken would be just as good.

Ingredients for 2 servings

2 leeks – trim off roots and green end – half it longways and slice it up – soak in a big bowl of warm water and swish around to get bugs and dirt off. Soak it in fresh new water for at least ten minutes. Rinse and soak again ten minutes to make sure you got off all the dirt.

1 cucumber- remove skin – slice in half long ways and scoop out the seeds with a spoon – slice up the cucumber.

2 radish – shredded

1/4 cup golden raisins

1 Tablespoon fresh oregano leaves

1 preserved lemon – scoop out the insides and try to scoop out as much as the pith (white stuff in rind) as you can. Then fine chop the yellow rind.

1 Tablespoon whole grain mustard (I used Maille Brand)

1 Tablespoon dijon mustard (I used Amora Brand)

2 Tablespoons extra virgin olive oil

1 Tablespoon apple cider vinegar

1 teaspoon date syrup (I used McClendon’s)

salt and pepper to taste if desired (I think there is enough salt from the preserved lemon…)

Directions

Leeks, cucumber, radish, raisins and fresh oregano go in a large mixing bowl.

In a small mixing bowl add the preserved lemon, whole grain mustard, dijon mustard, olive oil, vinegar and date syrup. Mix well till it emulsifies. Taste it and decide if you need any salt or pepper.

Mix the dressing into the salad and serve or serve the dressing on the side.

Leek Salad with Mustard Vinaigrette

Enjoy! This was really delicious!

The Forking Truth

Forking Awesome Pickled Cascabella Peppers Recipe

Leave a reply

While dining at the Barrio Grand Reserva in Phoenix Arizona I ate this salsa that was OUT- OF – THIS – WORLD delicious that was made with cascabella peppers. It was the most delicious salsa that I have ever tasted in my life. I remember that it was so FORKING AMAZING that I would have to try to find these peppers someday. I finally have come across these peppers at the ninety-nine cent store so I picked up a couple packages of them. When I got home I washed them up well like three times and trimmed off the ends. I go to taste one and it’s so hot that it is too difficult to taste so I know that I have to pickle them so that’s what I did. BUT WOW! They turned out FORKING AMAZING. When you pickle the cascabella pepper the heat comes out in the brine and the brine alone is incredible. With these pickled cascabellas you too can make the most delicious salsas and more ever! It’s easy to make pickled peppers you just heat up the liquid and pour it over the peppers but I do recommend THAT YOU SHOULD WEAR GLOVES TO PROTECT YOUR HANDS. These stay fresh for many months even without canning.

Ingredients

28 oz cascabella peppers – soak and wash well – remove stem end

2 cups white vinegar

2 cups rice wine vinegar

2 cups water

4 Tablespoons kosher salt

1/2 cup sugar

1/2 sweet onion – sliced paper thin

6 garlic cloves – chopped

1 Tablespoon black peppercorns

1 Tablespoon coriander seeds

2 bay leaves

1 carrot – shredded

1 teaspoon dried oregano

Directions

The cascabella peppers go in a large bowl with the carrots and onions. Set this bowl to the side.

In a sauce pot on medium high heat add the vinegars, water, salt, sugar, garlic, peppercorns, coriander seeds, bay leaves and oregano. Bring to boil and then reduce to simmer. Let simmer maybe ten minutes. Pour the hot liquid and all the contents over the bowl of peppers. Let the bowl of peppers cool to room temperature and then put in sterilized containers or tubs. Wait at least a day to taste….they are even better a few days latter. Now you will be hooked on them.

Forking Awesome Pickled Cascabella Peppers

Forking Delicious!

The Forking Truth

Forking EZ Delicious One Pot Southwest Chicken & Corn Recipe

Leave a reply

We’ve been having the most incredible sales on corn and chicken quarters. Three cents an ear of corn from Safeway. Corn often has been eight for a dollar from Sprouts Grocery. Chicken quarters are often ninety – nine cents or less a pound from Safeway and also Walmart Grocery. This meal is delicious and even easier to make than other one pot meals I’ve posted because I skipped the step to sauté the vegetables…I also wanted to cut the sodium even more so I did and everything is still delicious and very flavorful. One thing I need to mention is that the chicken skin does not come out crisp in these one pot recipes. You also have to cook with a thermometer because you have to check for safe eating temperature. According to the government chicken is safe to eat at 165 degrees F. I prefer my dark meat chicken cooked between 180-200 degrees. I like when it falls off the bone and is very tender and flavorful. You might prefer it less cooked. I can’t tell you the exact minute your dish will be done since ovens and pans do differ but on the middle rack this will be ready around 120 minutes.

Ingredients for around 6 servings

4lbs chicken quarters (one tray of leg quarters around 4 pieces)

kosher salt – to taste (sprinkle well on both sides of chicken)

ground black pepper – to taste (sprinkle well on both sides of chicken)

granulated garlic – to taste (sprinkle well on both sides of chicken)

2 celery ribs – around one inch pieces

2 carrots – around one inch pieces

1 onion – chopped

13 garlic cloves – chopped

4 ears of corn – trimmed off the cob

4 medium sized peppers – chopped (I used Mexican Yellow peppers that are fruity but have some heat like shisitos) (Fresnos maybe 6-8 would also be good or a mix of bell peppers and a jalapeño)

1 teaspoon coriander

1 teaspoon ground cumin

1 teaspoon oregano

1 teaspoon ground annatto (also called achiote)

1 teaspoon smoked paprika

1 teaspoon chili powder

2 bay leaves

1 cup water

1/4 cup fresh cilantro leans and some tender stems (to finish)

Directions

Preheat oven to 350 degrees F.

Chicken gets browned on both sides. It doesn’t matter if you do it in a fry pan or under a broiler for about 10 minutes a side. Leave the fat in the pan because you need it to flavor everything. (extra fat can be removed after chilling finished dish)

In a very large pan or oven safe pot (I used a half buffet pan) add the celery, carrots, onion, garlic, corn, yellow peppers, coriander, cumin, oregano, annatto, smoked paprika, chili powder, bay leaves, water. Mix well and top this with the chicken. Cover tightly with foil. Leave in oven till the chicken is at least 165 degrees F. but I prefer the chicken between 180-200 degrees F. (around 120 minutes) You do how you like the chicken best. You might want to clean the chicken when it’s cool enough to handle. You should remove the bay leaves and give it a stir. Finish with fresh cilantro……….. (***If you make this ahead of time you can chill and easily remove the extra fat that stays on the surface and then reheat……as this is the perfect dish for that kind of cookery)

Forking EZ Delicious One Pot Southwest Chicken and Corn

Everyone will enjoy this! It’s not too spicy but it is very flavorful and it was easy to prepare.

The Forking Truth

No Added Fat Delicious Southwest Style Corn Recipe

Leave a reply

This week corn was 3cents an ear from Safeway and also Sprouts had a secret sale that they send via email for 10 ears of corn for $2.00 so it was easy to get cheap corn this week. I came up with a few corn dishes and here is one of them that I made with no added fat and things I had in my refrigerator. You can sautés without fat when you add salt because the salt sweats the vegetables and gives off enough liquid to cook with. Next step is to add lots of flavors so you don’t miss the fat….That’s what was done here. This recipe will make around 4-6 servings depending on size of your corn. I was in a hurry to make this so I just sautéed it all real fast but you can also grill the vegetables or char them under a broiler if you have more time.

Ingredients for around 6 servings

4 ears of corn – cut off the cob

6 oz shishito peppers – stems cut off and cut in about thirds

1 red bell pepper diced

1 medium sweet onion – diced

1 hot pepper – fine chopped (jalapeno or Serrano or whatever hot pepper you like)

1 1/2 teaspoon course sea salt (or to taste)

2 garlic cloves – either ground to paste or microplane

1/2 teaspoon cumin

1/2 teaspoon coriander

1/4 teaspoon ground annatto (also called achiote)

1/2 teaspoon ground black pepper

1 lime (just the fresh squeezed juice)

1/4 cup fresh cilantro – chopped (just leaves and a few tender stems)

2 Tablespoons fresh epazote – chopped

Directions

Get a pot on medium high heat with the bell pepper, hot pepper, onions and salt in it. Cook until peppers are soft and onions are clear. Add garlic and mix well then add the corn and shishito peppers, cumin, coriander, annatto and black pepper. Cook a few minutes add the lime juice and serve with the fresh cilantro and epazote.

No Added Fat Delicious Southwest Style Corn

Delicious, very flavorful with a little heat and no added fat.

The Forking Truth

Forking Amazing Persian Inspired Chicken and Cherry Almond Rice One Pot Recipe

Leave a reply
Forking Amazing Persian Inspired One Pot Chicken

These One Pot Chicken Recipes leave you with ultra tender flavorful chicken and a very flavorful side dish. The chicken gets browned on both sides and the drippings are used to flavor everything. You MUST cook with a thermometer to test the doneness of the chicken. The chicken is safe to eat at 165 degrees F but I prefer my dark meat cooked between 180 – 200 degrees F. You cook it to where you like chicken best and until the rice is done. I also can’t tell you exactly how long it will take. Ovens to differ and pans do differ in thickness. For best results place pan in middle rack. I also note than when you cook chicken this way that the skin will not come out crispy. I do note that Persian Style Rice is often more yellow than I made it. Not always but often yellow coloring is added. Other times turmeric or more saffron than I used is added…..I think I used the right amount of saffron that taste good.

Ingredients for around 6 servings

4 lbs chicken quarters (3 or 4 large leg quarters)

salt to taste

ground black pepper to taste

granulated garlic to taste

1 lemon – slice off the rind and white stuff with a knife – chop uo the lemon into pea sized pieces – remove seeds

1 teaspoon cumin

1 teaspoon cardamon

1 teaspoon cinnamon

pinch saffron

1/2 c dried cherries

1/2 cup sliced almonds

1 Tablespoon vegetable soup base (less sodium than salt and more flavor)

1 teaspoon ground black pepper

1 cup rice (basmati is traditional)

1 1/2 cup water

Directions

Set oven to 350 degrees F.

Salt, pepper and use granulated garlic to season the chicken on both sides.

Brown the chicken on both sides. Either in a fry pan with a little oil or broil for about ten minutes on each side. The dripping go into a pot and put the chicken to the side. In the pot with the drippings add the garlic, lemon, cumin, cardamon, cinnamon, saffron, cherries, almonds soup base and black pepper on medium high heat for a couple minutes till the garlic looks cooked. Add the water and bring to a boil. Once boiling shut off and mix in the rice. Pour it in a large baking pan or a 1/2 pan and add the chicken. Cover well with foil and cook till the rice is done and the chicken is at least 165 degrees F. Check at 90 minutes. This dish may be done in around 90-120 minutes.

Forking Amazing Persian Inspired One Pot Chicken

Everyone will love this!

The Forking Truth

Italian Style Tuna Stuffed Peppers Recipe

Leave a reply

Recently I had a similar dish of stuffed peppers at Los Arbolitos De Cajeme Restaurant in Phoenix but they served a Mexican Style Dish made with Marlin. This is an Italian Style Tuna made with regular tuna, cured olives, artichokes, capers, fresh parsley and golden raisins. Feel free to use a better tuna but I think that would be a waste. It doesn’t make sense to waste $25.00 a pound tuna to make any tuna salad. Italian jarred tuna is better but that cost $6.00 for a small jar. Regular tuna packed in a pouch with water is the best for this recipe. Also feel free to use whatever pepper that you enjoy that is the best from your market. My tuna recipe is very good and you might want to try it even if you aren’t stuffing it in peppers.

This recipe makes around two servings.

6.4 oz chunk light tuna in water from a pouch

1/4 cup sweet onion – fine chop

12 cured olives – pits removed and chopped (hard to find, I found them at Whole Foods or you have to order them)

1/4 cup jarred artichokes or frozen – chopped (preferably frozen or packed in water…you’s be nuts to cook a fresh one for this recipe)

2 teaspoons capers

1/4 cup fresh parsley leaves – chopped

2 Tablespoons golden raisins – chopped

1 ripe juicy lemon – just the fresh squeezed juice

2 Tablespoons extra virgin olive oil

1 Tablespoon balsamic vinegar

fresh ground sea salt to taste (you won’t need much of any)

fresh ground black pepper to taste (you won’t need much)

about 10 smaller but not too small peppers – I used 10 guero chili peppers that ran somewhat spicy )

About 3 medium sized tomatoes cut in half

1/4 cup fresh basil – torn or chopped

a very small amount of reduced balsamic vinegar for finishing (I like the Fini Brand….It’s better not to reduce balsamic yourself because it’s next to impossible to clean the pot afterwards)

Directions

Set oven to 400 degrees F.

In a medium sized bowl add the tuna, onion, olives, artichokes, capers, parsley, raisins, lemon juice, olive oil, balsamic and mix well. Sample a small amount and salt pepper to taste.

You need to cut the cores from the peppers. Just below the stem make a slit across and a slit down the center of the first slit like a “T” shape. Pull out the core and stuff and pack the pepper tight with the tuna salad. Repeat till you are done and place the stuffed peppers on a baking sheet with the half tomatoes.

Put the baking sheet in the oven till they char up some and filling is hot. In my oven about 30 minutes was right.

Italian Style Tuna Stuffed Peppers

Add a small amount of reduced balsamic if desired (If you are using a mild pepper you might not want the reduced balsamic because it will be too sweet) Top with some fresh basil.

This is delicious!

The Forking Truth

Sugar Free Fat Free Forking Delicious Chipotle Blueberry BBQ Black Beans Recipe

Leave a reply

I came up with this recipe after buying a 18oz container of blueberries that was on sale at Sprouts Market for less than $2.00…..I was going to make something sweet but changed my mind and figured something savory would be more challenging and healthier. In my mind I imagined chipotle would go very well with blueberries and then I got the idea that beans would be perfect in a chipotle blueberry bbq kind of sauce so that’s what I did…..I figured that if I cook down the blueberries some I wouldn’t need to add any sugar and I also didn’t need to add any oil or fat. This is something different and delicious. It’s a little spicy, smoky, with just enough spice and it’s laced with a natural blueberry sweetness….It’s really Forking Great! This is perfect for any BBQ. This will serve 4-6 people depending on how much you take. I think it will go great with any grilled meat.

Ingredients for around 5 servings

18oz fresh blueberries

1/2 cup water

1/4 teaspoon course sea salt

1 Tablespoon adobo sauce

2 chipotle peppers – minced or fine chopped

1 medium sweet onion – small dice

1 red, yellow or orange bell pepper – small dice

2 garlic cloves – ground to paste or microplane

1/4 teaspoon course sea salt

1/2 teaspoon ground black pepper

1/2 cup apple cider vinegar

1/4 teaspoon ground cumin

1/2 teaspoon chili powder

1 – 19oz can black beans – rinsed at least three times and drained

Directions

I sort of did it backwards but it worked well. Get out a sauce pot and add the blueberries, water and a 1/4 teaspoon salt on to a medium- medium/high boil. Stir occasionally and let it cook down some for around 15 minutes. Then add the adobo sauce and the chipotle peppers. Stir well and put the mixture into another container. Don’t worry about cleaning the pot and add the onion and bell pepper. remaining salt, pepper. Cook till soft…Turn down heat to medium. Add garlic, vinegar, cumin, chili powder and the beans. Then add back the blueberry mixture. Stir well and serve.

Fat Free Sugar Free Forking DELICIOUS Chipotle Blueberry BBQ Black Beans

Most people will enjoy this!

The Forking Truth

Forking Amazing Tomato Rice One Pot Chicken Recipe

Leave a reply

These Forking Amazing One Pot Chicken Recipes come out Forking Amazing. They are all pretty simple. You season and brown the chicken and use the drippings to season everything. Basically everything goes in a large dish or buffet 1/2 pan and gets cooked till the rice is done and the chicken has to be at least 165 degrees F. I do prefer my dark meat chicken cooked past the 165 degrees F and for me it’s best at 180 degrees F up to 200 degrees F…The chicken will be very moist and flavorful. I need to note that the chicken skin will never come out crispy this way so you need to know that. I also can’t give you the exact timing for this recipe because ovens do differ and different pans hold in a different amount of heat. In general on a middle rack these dishes take 90-120 (usually closer to the 120 ) minutes at 350 degrees F. You must cook till the rice is done and the chicken is at least 165 degrees F so you also need to cook with a thermometer.

Ingredients for about 6 servings

4 lbs chicken quarters (3 or 4 large chicken quarters)

kosher salt to taste – (for seasoning the chicken)

ground black pepper to taste – (for seasoning the chicken)

granulated garlic to taste – (for seasoning the chicken)

1 onion – chopped

14 oz. can San Marzano whole tomatoes – rough chop tomatoes

2 teaspoons dried oregano

1 Tablespoon dried basil

6 garlic cloves chopped well

1 carrot – peeled – sliced thick

1 rib celery – chopped

1 Tablespoon vegetable soup base (less sodium than salt and more flavor)

1 teaspoon ground black pepper

3 bay leaves

6 jarred hot/sweet cherry tomatoes – chopped (Sprouts sells them…or just use the sweet that all supermarkets sell)

1 cup rice

1 cup crushed tomatoes

Directions

Season the chicken on both sides with the salt, ground black pepper and granulated garlic on both sides. Brown the chicken on both sides in either a pan or under the broiler for about ten minutes on each side. The drippings go in pot on the stove on medium high heat with the onions, basil, oregano, garlic, carrot, celery, soup base, black pepper, bay leaves, cherry peppers. Cook on medium high till onions are translucent. Add the San Marzano tomatoes and crushed tomatoes. Bring to boil and then shut off and add the rice. Give everything a good stir and put a large baking dish or a buffet 1/2 pan. Add the chicken and cover well with foil. This goes in a pre-heated 350 degree f oven till the rice is done and the chicken is at least 165 degrees F.( 165 degrees the meat sticks to bone ……..when you cook it more it melts out the unpleasant stuff and is still tender) You will need to fluff up the rice and you should remove the bay leaves when you serve.

Forking Amazing Tomato Rice One Pot Chicken

Everyone will love this.

The Forking Truth

Battered Epazote Leaves and Onion Petals Recipe

Leave a reply

This recipe is loosely based on a Food and Wine Recipe called Epazote Pakoras with Turmeric Raita. To make the story as short as possible I flavored almost everything different, made a completely different batter and flavored a different based sauce different but with the same main flavors….So it’s fair to say that I was inspired by Food and Wine Magazine. I never would have thought about battering epazote leaves if I didn’t read the recipe. This particular day I found myself with more fresh epazote than I needed and remembered the Food and Wine Recipe and that’s how we got here. The turmeric ginger mayo dipping sauce I winged and didn’t measure but you can wing it too. You might not have a pinch of black cardamon hanging around but your sauce will taste close.

Ingredients for about 6 servings

1 bunch fresh epazote (preferably a bunch with large leaves) – washed – dried off – leaves removed from stems (you are only using the leaves)

1/2 medium sweet onion (cut the half in half and separate the petals)

1/2 teaspoon cumin seeds

1/2 teaspoon coriander seeds

1/2 teaspoon fenugreek seeds

1/2 teaspoon black peppercorns

1/2 teaspoon chili powder

1/2 teaspoon sea salt

1/4 cup chick pea flour

1/4 cup flour

1/4 cup corn starch

1 teaspoon baking powder

1 egg

1/2 cup water

oil to fry like canola oil

3 Tablespoons mayonnaise (guesstimated) (sauce)

1/2 teaspoon turmeric (guesstimated) (sauce)

1/2 teaspoon granulated ginger (sauce)

small pinch mustard seeds (sauce)

small pinch cumin (sauce)

small pinch ground coriander (sauce)

small pinch cloves (sauce)

small pinch ground black cardamon (sauce)

small pinch ground fennel (sauce)

tiny pinch cinnamon (sauce)

garam masala to taste (to finish the epazote and onions)

Optional a fruity medium pepper to finish like Aleppo

Directions

(this recipe I winged and didn’t measure but this is similar to what I did) Mix up a dipping sauce. In a small mixing bowl add the mayonnaise, turmeric, ginger, and small or tiny pinches of cumin, coriander, mustard seeds, cloves, black cardamon, fennel and cinnamon. Set to the side.

Get a frypan on medium high heat with canola oil. In your spice grinder add the cumin seeds, coriander seeds, fenugreek seeds, black peppercorns and grind. Add the spices to a small mixing bowl and add chili powder, salt, chick pea flour, flour, corn starch, baking powder, egg and water and mix well.

By now your oil should be hot.

Dip a leaf into the batter and pull it out. carefully place in hot oil. Do about 4 or 5 more. They cook pretty fast. When you get a brown side turn it over. Place them on pan that’s covered with pepper towels to absorb oil. Repeat with the leaves and onion petals till you are done. Sprinkle everything lightly with garam masala. Add a small amount of Aleppo pepper if desired (it’s a mild fruity heat)

Battered Epazote Leaves and Onion Petals

Nothing is too aggressive here. I think everyone would enjoy!

The Forking Truth