Tag: side dish
Dukka Roasted Potatoes
Dukka Roasted Potatoes
Dukka is an Egyptian spice blend made out of ground nuts, seeds, and seasonings. Traditionally it is mixed with olive oil and served with crusty bread. It also happens to turn roasted potatoes into something magical.
Equipment
- Spice grinder
Ingredients
Dukka Spice
- 2/3 cup blanched almonds
- 2 tbsp sesame seeds
- 1 tbsp chilie powder
- 2 tsp ground turmeric
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp onion powder
- 1 tsp celery salt
- 1/4 tsp cayenne pepper
Dukka Potatoes
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 lbs red potatoes washed; cut into cubes
- 6 garlic cloves smashed
- 3 tbsp butter melted
- 3 tbsp dukka seasoning
- salt to taste
Garnish
- parsley chopped
Instructions
- Add the almonds, sesame seeds, coriander, and cumin in a spice grinder. Grind into a powder and mix with the rest of the seasonings. Set aside.
- Mix together the olive oil, lemon juice, salt, and pepper.
- Place the potatoes and garlic in a glass baking dish. Pour over the lemon/olive oil mixture. Place in a preheated 375 degree oven for 40 minutes, stirring every 10.
- Mix together the melted butter and 3 tbsp of dukka seasoning.
- Pour over the potatoes. Bake for another 15 minutes.
Crab Fried Rice
Crab Fried Rice
Crab fried rice happens to be the most popular type of fried rice in Thailand; and for good reason. This is one of those types of food that you taste once and can’t stop eating. The fried rice boasts a nice crab flavor from the crab paste in soybean oil and the large pieces of claw meat throughout the rice. Minimal prep time and cooks in 12 minutes. This side dish will outshine your main course.
Ingredients
- 2 tbsp vegetable oil
- 1 small onion diced
- 6 garlic cloves minced
- 2 tbsp crab paste in oil
- 2 cups day old cooked basmati rice
- 4 oz crab claw meat
- 4 green onions
- 1/2 tsp white pepper
- 2 tbsp maggi seasoning
- 2 large eggs beaten
Instructions
- Heat up the oil in a large wok or sauté pan over medium high heat. Sauté the onions for 4 minutes. Add in the garlic and cook for 1 more minute.
- Add the crab paste. Cook for 1 minute.
- Add in the rice. Break up all of the clumps. Fry for 2 minutes.
- Stir in the crab claw meat. Cook for 1 minute.
- Stir in the green onions. Season with maggi and white pepper.
- Make a well in the center of the pan. Pour in the eggs. Let set for a minute then scramble. Mix with the rice.
Salmon and Avocado Salad
Salmon and Avocado Salad
I can’t say enough about how good this salad is. Salmon, tomatoes, avocado, and arugula tossed with a simple lemon vinaigrette dressing. It’s nutrient dense with protein, omega 3s, antioxidants such as vitamin A and lycopenes, and lots of healthy fats. It’s almost effortless to prepare and is filling enough to eat as your main course.
Ingredients
- 3 cups arugula
- 1 cup tomatoes seeded and diced
- 1 avocado cubed
- 8 oz salmon steak
- 1 tbsp olive oil
Dressing
- 1/4 cup lemon juice
- 2 tbsp white vinegar
- 4 garlic cloves minced
- 1 tbsp sugar
- 1/4 tsp salt
- cracked black pepper to taste
Instructions
- Heat up the olive oil in a sauté pan over medium high heat. Cook the salmon steak for 5-6 minutes a side until it’s completely cooked through. Let cool. Peel the skin off. Remove any bones. Crumble and set aside.
- Mix together the dressing ingredients and set aside.
- Place the arugula in the bottom of a large bowl. Layer the crumbled salmon, avocado, and tomatoes across the top.
- Pour over the dressing. Now it’s for my favorite time: toss the salad.
