Shole (Russian Paella)

May 23rd, 2017 | Posted by Milana in Lunch/Dinner | Recipes - (0 Comments)

This recipe is originally my moms and it’s the most perfect Shole recipe out there. However, women from my country tend to cook according to memory and never really measure anything. So, after playing around with the ingredients after 3 years I have finally gotten the measurements down to a T and now it comes out the same every single time!

INGREDIENTS:

2 Tbsp Avocado Oil

1 large Sweet Onion, chopped

2 Medium Carrots, diced

3-5oz. Skinless Chicken thighs (bones reserved for stock)

1/2 tsp ground turmeric

1/2 tsp ground coriander

1/2 tsp ground pepper

1-1/2 tsp sea salt

2 Tbsp Tomato Paste or 2 Large Tomatoes, chopped

2 Cups Organic Low Sodium Chicken Stock (optional)

1.5 Liters Boiling Water (if not using chicken stock, add 2 more cups of water

2 Cups washed and drained Rice

2 bunches cilantro, washed, dried and chopped

DIRECTIONS:

In a 10 quart pot, heat oil. Add onions, carrots and chicken and bones. Sauté on high until chicken changes color. About 5 min. Add stock/water, spices, and tomatoes/paste. Stir and bring to a boil. Lower the heat to medium low and simmer for 40 min uncovered. Remove the bones. Add rice and stir continuously every 5 min for 20 min until rice absorbs water and thickens. Turn off heat and add chopped cilantro. Stir and serve. Enjoy!

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Shakshukah (Mediterranean Spiced Tomatoes with Eggs)

May 7th, 2017 | Posted by Milana in Breakfast/Brunch | Recipes - (0 Comments)


Shakshuka is very popular in The Middle East. It comes from Libyan, Egyptian, Tunisian, Algerian and Moroccan Origin. Can be enjoyed for breakfast, lunch or dinner. Everyone has their own favorite way of making it. However, the real traditional way is eggs poached in a sauce of tomatoes, chili peppers, onions and often spiced with cumin.  

I personally like it with sweet onions, baby Bella mushrooms, small compari tomatoes, fresh basil, garlic, Spinach, cumin, and Mediterranean spice zahtar. Comes out heavenly.  What I love about this dish is its versatility. You can add your favorite vegetables to the tomato base or leave it as is. Here is the recipe to my favorite version. 

INGREDIENTS:

1-1/2 Tbsp Olive Oil (not extra virgin)

1 small sweet onion finely chopped or 2 small shallots 

2 cloves garlic, minced

1 10. Oz container baby Bella mushrooms, sliced

1/2 tsp zahtar spice, can be found in any Mediterranean supermarket

1/4-1/2 tsp sea salt, divided

1/4 tsp ground black pepper 

8 Compari Tomatoes, quartered (you may use 3 chopped stem tomatoes instead)

8 leaves of fresh basil, chopped ( or 1 tsp Dried)
1/4-1/2 tsp ground cumin

4-6 eggs

DIRECTIONS:

Heat a large skillet over high heat. Add oil, onions and half of the salt. Lower heat to medium and sauté until transluscent (about 3-5 min). Add garlic, sauté an additional min. Increase heat back to high and add mushrooms and half of the zahtar spice. Stir and Sauté for 4 min. Add tomatoes, cumin, pepper, and the rest of the salt. Stir and sauté for another 4 min. Add Basil and stir.  Make room with wooden spatula to crack 4 eggs and sprinkle with the rest of the zahtar on top of the eggs. Close lid and simmer on medium low heat until the egg whites set. About 5 min. Enjoy with some crusty bread to soak up the yolk along with the yummy tomato veggie sauce. 






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