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- 𝙋𝘼𝙋𝘼𝙔𝘼 𝙍𝙃𝙐𝘽𝘼𝙍𝘽 𝙇𝘼𝙈𝘽 𝙎𝙏𝙀𝙒 - 𝗔 𝗡𝗘𝗪 𝗡𝗔𝗭𝗔𝗥𝗜 𝗢𝗥𝗜𝗚𝗜𝗡𝗔𝗟 𝗥𝗘𝗖𝗜𝗣𝗘 I learned that my favourite spot in Markham @19thavenuefarmersmarket was open so without hesitation I headed over. It's my happy place if you may. Needless to say that I went nuts over the hot pepper plants and grabbed as many as I could carry, they had early season rhubarb in stock. I grabbed a bunch and immediately cooked up a recipe in my head and made it happen the next day, only to find that it turned out to be an instant hit. Pairing the rhubarb with papaya was a risky decision because the rhubarb is a bit tart this time of the year, and papayas aren't as ultra sweet. So to counter this, I added a pile of cilantro and some lemon juice and a hint of brown sugar... that totally brought it all together for a fabulous stew. It has an addictive flavour, the more you have, the more you want. You'll need: 1 large red papaya, peeled and cubed 1 bunch rhubarb, cleaned, sliced 1" 2 cups cilantro, thin stems are ok, chopped 1 onion, diced 2 tbsp brown sugar (only if papaya is tart) 2 tbsp garlic powder 2 tbsp onion powder 1 tsp ground cumin juice of 1 lemon 2 lbs cubed stewing lamb 2 tbsp evoo In a heavy pot, heat the evoo and sauté the onions over medium heat. Toss in the lamb, garlic and onion powders, s&p, and brown throughout. Add the rhubarb, and if too dry, add half a cup of water, simmer for 30 minutes on med-low. Add the cilantro, lemon juice, cumin, and papaya. Simmer for another 30 minutes. Taste for tartness. If needed, add the brown sugar, otherwise, you're good to go! Hope you like it and tell me if you make it. Have a super week everyone! ꜰᴏʟʟᴏᴡ @ɴᴀᴢᴀʀɪꜱ_ᴛᴏᴜᴄʜ - ᴄʜᴇᴄᴋ ᴏᴜᴛ ʙɪᴏ ʟɪɴᴋꜱ - ᴅᴍ/ ᴇᴍᴀɪʟ ꜰᴏʀ ᴄᴏʟʟᴀʙꜱ #theloserfam #nazaristouch #foodsharinggroup #foodiesinternationalchat #global_food_connection #foodphotography #foodgasm #healthyfood #foodblog #foodshare #fooddiary #easyrecipes #foodstagram #dailyrecipes #InstaFood #FoodPorn #ketolifestyle #glutenfreerecipes #lambswtew #lambrecipes #homecooked # #lunchordinner #quickmeals #foodiefriday #foodloverforlife #foodieforlife #foodinspiration #foodcoma #foodprep
8 hours ago
- 𝗦𝗧𝗨𝗙𝗙𝗘𝗗 𝗣𝗘𝗣𝗣𝗘𝗥𝗦 - 𝗣𝗘𝗥𝗦𝗜𝗔𝗡 𝗦𝗧𝗬𝗟𝗘 (𝗥𝗘𝗖𝗜𝗣𝗘) ꜰᴏʟʟᴏᴡ @ɴᴀᴢᴀʀɪꜱ_ᴛᴏᴜᴄʜ -ᴄʜᴇᴄᴋ ᴏᴜᴛ ʙɪᴏ ʟɪɴᴋꜱ - ᴅᴍ/ ᴇᴍᴀɪʟ ꜰᴏʀ ᴄᴏʟʟᴀʙꜱ There are literally billions of combinations with which you can fill up bell peppers, right? Ultimately, they are an amazing medium to convey a bundle of amazing healthy goodness into your young ones (or yourself!). The #persian style typically uses sour grapes as the main flavour infusion. The rest is up to your creativity and desire. This time around I used pomegranate molasses - another staple used in our cuisine. If you haven't tasted it, think of it as a very thick and rich balsamic, except with pomegranate. For the filling, I used the best of the best organic and ethically raised ground beef from @whisperingmeadowdsfamilyfarms (do check them out at http://www.wmds.ca for their massive lineup of the best beef, pork, chicken and all sorts of dairy you can get your hands on), Parboiled rice, one large egg, and equal portions of chopped parsley, cilantro, chives, and mint. A pinch of turmeric, garlic powder, onion powder, and a tiny bit of cumin on top and you're good to go to mix them all up in a bowl and fill up your de-seeded peppers. Add about 2-3 tablespoons of pomegranate molasses (more if desired) while mixing + S&P. Bake at 350F for about 20-25 minutes and voila! But I wasn't done yet! As I was making it, I felt that it needs an elevation of sorts - and dear me, I was not wrong about the gut feeling! Once that unbelievably decadent and unique chili oil from @holyduckchili hit the filling and seeped through, this stuffed pepper skyrocketed to the moon! I kid you not, this is beyond anything you can imagine. The ultra unique pepper blend and that OH SO GOOD Sichuan kick, if you know what I mean, then you know what I felt. If you don't know what I mean, GET SOME AND TRY FOR YOURSELF! My side salad is a contribution to the salad c0llab and please check out amazing posts at the rate below: #T3LoveMeSomeSalad2023 #ᴛʀɪɴɪᴛʏᴏꜰᴛᴀꜱᴛᴇ 𝘛𝘩𝘢𝘯𝘬𝘴 𝘵𝘰 𝘵𝘩𝘦 𝘛𝘳𝘪𝘯𝘪𝘵𝘺 𝘰𝘧 𝘛𝘢𝘴𝘵𝘦 𝘛𝘦𝘢𝘮: 🄼🄰🄸 @just_one_more_bite12 🄰🄸🄰 @kitchenwanderings 🄻🄸🅉 @liz_cravings Be well and have a super day!
4 days ago
- 𝙏𝙀𝘼 𝙊𝙍 𝘾𝙊𝙁𝙁𝙀𝙀? - 𝙒𝙀𝙇𝘾𝙊𝙈𝙀 𝙏𝙊 𝙊𝙐𝙍 𝘾𝙃𝙊𝙄𝘾𝙀 𝘾𝙊𝙇𝙇𝘼𝘽 ꜰᴏʟʟᴏᴡ @ɴᴀᴢᴀʀɪꜱ_ᴛᴏᴜᴄʜ - ᴄʜᴇᴄᴋ ᴏᴜᴛ ʙɪᴏ ʟɪɴᴋꜱ - ᴅᴍ/ ᴇᴍᴀɪʟ ꜰᴏʀ ᴄᴏʟʟᴀʙꜱ IG may seem like a virtual world but a ton of real-life friendships form within. I am fortunate to have found a great number of friends who really care and share, and the elite group of them is right here, hosting this one-of-a-kind style of co11ab where the team picks a theme and participants are given a choice. But they didn't make it easy this time and the choices are neck and neck worldwide. We have the east hemisphere heavily favouring tea and the western hemisphere leaning towards coffee. We have the ones split down the center like say Turkey and the UK where it's pretty equal. So naturally I had a hard choice to make too. I grew up being a tea-drinker, then shifted to coffee in my late 20's BUT I still enjoy tea. Certain things MUST be had with tea.... for example birthday cakes or our traditional bread-butter-Persian cheese. But cookies, brownies and such just scream coffee. Then of course there's the caffeine kick that folks need and crave... and in my case, I don't like mixed/ flavoured coffee, lattes and such - I love my #espresso ! So for this co11ab I had no choice but to do an intense espresso, which I do tend to enjoy a lot more than tea these days. And if you've been following my stories, even though I am not a sweets-craver, I have found my go to sweet treat - and that's the one and only decadent @yvrcookie I am down to my last one, but every single one of their flavours is to die for... once you warm them up, the workd becomes a much better place. Gotta love their punchline - Life is short. Have a cookie! 💫💫💫💫💫💫 🌟🌟🌟🌟🌟🌟🌟🌟 Check out our tag for: #allmyfavoritecuisinesteaorcoffee Thank you to the #allmyfavoritecuisines hosts: @frankieny57 @erum_nadeem_ @meychuskitchen @yvrfoodiecooks and yours truly. 💫💫💫💫💫💫💫
1 week ago
- 𝙎𝙐𝙋𝙀𝙍 𝙀𝘼𝙎𝙔 𝙎𝙃𝙄𝙎𝙃 𝙏𝘼𝙊𝙐𝙆 𝙍𝙀𝘾𝙄𝙋𝙀 ꜰᴏʟʟᴏᴡ @ɴᴀᴢᴀʀɪꜱ_ᴛᴏᴜᴄʜ - ᴄʜᴇᴄᴋ ᴏᴜᴛ ʙɪᴏ ʟɪɴᴋꜱ - ᴅᴍ/ ᴇᴍᴀɪʟ ꜰᴏʀ ᴄᴏʟʟᴀʙꜱ Another family favorite is the Shish Taouk (or Tawook), which is essentially Mediterranean chicken chunks. It is quite different than shawarma in both the flavor and size of the chicken pieces. Shawarma is typically shaved off a spit while a taouk refers to chunks or cubes being grilled –typically but not necessarily on a skewer. It is a traditional marinated chicken shish kebab of Ottoman cuisine that later became part of Middle Eastern cuisine. It is widely eaten in Armenia, Turkey, Azerbaijan, Lebanon, Egypt, Jordan, Syria, Palestine, Iraq, and Israel. Typically you’d see two types, the white and the red. The white is more lemon flavored and yogurt is a key ingredient in the marinade, there’s no sign of red spices like paprika or even tomato paste. The red on the other hand, typically does not have yogurt and is paprika-heavy. The recipe on my blog nazari.ca is more of a Syrian recipe while this is more of a Lebanese one. Either way, they make for a supreme healthy meal and you can divert and spice it up. I used full size boneless skin-on chicken legs, all scored deeply twice. For the marinade, mix these ingredients in a bowl: 2 tbsp vegetable oil 1/2 cup tomato paste ¼ cup lemon juice 1 1/2 tbsp garlic puree 1 tbsp ginger purée 2 tbsp grated onions 1 1/2 tsp dried oregano ¼ tsp ground black pepper 2 tbsp paprika Rub this all over the chicken very well, working the mixture into the chicken and through the scores. Cover and refrigerate for 24 hours. Then bake in a casserole at 350F for about 50 minutes or until fully cooked and skins browned. Remove and serve as you please, and be amazed as the simplicity and depth of flavour. It's definitely a winner! Have a super week everyone!
2 weeks ago
- 𝙔𝙊𝙐 𝘼𝙎𝙆𝙀𝘿 𝙁𝙊𝙍 𝘼𝙉 𝙀𝘼𝙎𝙔 𝙍𝙀𝘾𝙄𝙋𝙀?? ꜰᴏʟʟᴏᴡ @ɴᴀᴢᴀʀɪꜱ_ᴛᴏᴜᴄʜ - ᴄʜᴇᴄᴋ ᴏᴜᴛ ʙɪᴏ ʟɪɴᴋꜱ - ᴅᴍ/ ᴇᴍᴀɪʟ ꜰᴏʀ ᴄᴏʟʟᴀʙꜱ Yes! EASY! What's simpler than tossing a few patties on the grill or a scalding skillet, putting them between @acebakery buns, adding the usual suspects, and then calling up the kids: DINNER! WE HAVE BURGERS TONIGHT!... only to see them show up, wolf down the table, not clean up, and go back to their iPads? LOL Ok so maybe I was a bit dramatic. They THANK first, then they go on their devices LOL In the grand spectrum of beef in the market, I don’t like ones with chemicals and odd ingredients I can't pronounce. I don;t like frozen, nor cryo packed. I like them organic and ethically raised.? I point back to @whisperingmeadowsfamilyfarms because I am sold on their mission and you know you get your money's worth when the beef: > is free-range pasture-raised from spring to fall > is 100% fed on plants > lives a stress-free lifestyle (I wish I could do that for myself!!) - cattle are raised without antibiotics or artificial hormones, and never confined to pens. > is dry-aged for three weeks for max tenderness > is artisanally hand-butchered Check them out at wmds.ca do keep an eye open on their weekly specials. Have a burger, Have FUN! HAVE HEALTHY! Be well everyone, enjoy your day! #theloserfam #globaleats #nazaristouch #foodsharinggroup #thefoodieinitiative #foodiesinternationalchat #global_food_connection #foodphotography #foodlover #foodpics #foodgasm #healthyfood #fooddiary #easyrecipes #foodstagram #dailyrecipes #InstaFood #ForkYeah #FoodPorn #foodislife #GoodEats #DailyFoodFeed #NomNom #bacon #baconlovers #hamburger #sandwich #burgers #farmtotable #supportlocal
2 weeks ago
