Zucchini and Chickpea Fritters 

1 cup chickpea flour 
1/2 teaspoon salt 
1/2 teaspoon turmeric 
2 medium zucchinis, grated (about 2 cups) 
1/4 cup chopped fresh basil 
1/4 cup olive oil, divided 
3 /4 cup water, additional water as needed  
 
In a large bowl, whisk chickpea flour with salt and turmeric. Stir in zucchini, basil, 2 teaspoons olive oil, and water. Add more water as necessary, 1 tablespoon at a time, until the batter is the consistency of pancake batter.   

Let the batter stand for at least 30 minutes in the refrigerator (this can be prepared the night before). If the batter is too thick when removed from the refrigerator, add another tablespoon of water.   

Heat the remaining olive oil in a large nonstick skillet on medium high. When oil is hot, pour batter and spread with a spoon to create 3-inch fritters. Cook until golden brown, about 2 minutes, then flip and cook another 2 minutes or until fritter is cooked throughout. Repeat process with remaining oil and batter. Top as desired and serve warm.   

from: https://fredhutch.cafebonappetit.com/zucchini-and-chickpea-fritters/

Ingredients
2 tablespoon Ghee or Oil
2 teaspoon Cumin seeds (Jeera)
2 Green chili pepper optional (japaleno)
2 Onions diced
1 tablespoon Garlic minced
1 tablespoon Ginger grated
1 can of whole tomates
2 cup Brown lentils (Whole Masoor Dal) rinsed and soaked for at least 30 min
5 cups Water
2 tablespoon Lime juice
Cilantro to garnish

Spices
½ teaspoon Ground Turmeric (Haldi powder)
2 teaspoon Coriander powder (Dhaniya powder)
1 teaspoon Red Chili powder (Mirchi powder) adjust to taste, I used mild Kashmiri red chili powder
1 teaspoon Garam Masala
2 teaspoon Salt adjust to taste

Instructions

1. Add ghee to hot dutch oven then and cumin seeds. Saute for 30 seconds.
2. When the cumin seeds change color, add green chili, onions, ginger and garlic. Sauté for 3 minutes until the onions become golden brown while stirring frequently.
3. Add tomato and spices. Stir and sauté for another 2 minutes. 
4. Add the lentils, water and stir well.
5. Cook on stovetop partly covered for 30-35 minutes until the lentils are cooked and soft. You might have to add more water as it evaporates in the pan.
6. Garnish with cilantro. Serve dal with roti, naan or rice. 

https://pipingpotcurry.com/brown-lentil-masoor-dal-instant-pot/#wprm-recipe-container-8269

 

New: Jan 2024

Ingredients

1 pound lean ground beef 90% lean
3 garlic cloves minced
1 onion, thin sliced
1/4 napa cabbage, thin sliced

2 T cup packed brown sugar
1/4 cup reduced-sodium soy sauce
2 teaspoons sesame oil
1/4 teaspoon ground ginger
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon pepper

2 cups hot cooked white or brown rice
sliced green onions and sesame seeds for garnish

Instructions
In a large skillet cook the ground beef and garlic breaking it into crumbles over medium heat until no longer pink. Drain the grease.
In a small bowl whisk brown sugar, soy sauce, sesame oil, ginger, red pepper flakes and pepper. Pour over the ground beef and let simmer for another minute or two.
Serve over hot rice and garnish with green onions and sesame seeds.


originall from: https://therecipecritic.com/korean-ground-beef-rice-bowls/

Vegetable Souvlaki

New: Aug 2023

Ingredients
1 eggplant
1 1/2 yellow bell pepper
8 cherry tomatoes
1/2 red onion
200g halloumi cheese (7 ounces)
4 tbsps olive oil
juice of 1 lemon
1/2 tsp dried oregano
2 pita breads
4 metal or wooden skewers

Instructions
To make these delicious vegetable skewers (souvlaki), start by preparing the vegetables. Halve and deseed the peppers and cut in 2 cm chunks. Cut the red onion into wedges and roughly chop. Top and tail the eggplant, cut it in half and slice in 2 cm chunks.
Cut the halloumi cheese in 2 cm cubes and place in a large bowl. Add the veggies, drizzle with the olive oil and lemon juice, sprinkle with dried oregano and season. Mix well with your hands, so that all the flavours blend.
Assemble the vegetable skewers. Thread the vegetables and halloumi cheese, comfortably on the skewers, so that everything cooks evenly. If using wooden skewers, cut them to fit your griddle pan and soak them in water for 10 minutes. (This will prevent them from burning.)
Preheat a grill or griddle pan on a high heat. Grill the vegetable skewers for about 12 minutes, turning once on each side, until nicely coloured and softened. Don’t forget to to bast with any leftover marinade, as they cook.
In the meantime, warm the pita breads for a few minutes in the oven.
Serve these amazing vegetable skewers with the warm pita breads, some leafy greens and a big dollop of Greek yogurt. Enjoy! 

From: https://www.mygreekdish.com/recipe/vegetable-skewers-souvlaki-halloumi-pita-bread/

Pork Souvlaki

New: Aug 2022

Ingredients
For the pork souvlaki
800g pork tenderloin or pork neck (boneless), cut in 2cm chunks (28 ounces)
100ml good-quality olive oil (1/3 of a cup and 1 tbsp)
juice of 1/2 lemon
1 tbsp vinegar
1 tbsp dried oregano
1 tsp honey
salt and freshly ground pepper
8 wooden skewers

For the tzatziki sauce
1 cucumber
2 cloves of garlic
1/4 of a cup olive oil
500g of yogurt (18 ounces)
1–2 tbsps of red wine vinegar
1–2 tbsps chopped dill (optional)
salt and freshly ground pepper to taste
To serve
8 pita breads
2 red onions, sliced
1 tomato sliced

Instructions
To prepare the pork souvlaki (skewers), cut the pork into 2 cm pieces and place them in a large bowl, along with all the marinade ingredients. Use your hands to mix really well, cover with plastic wrap and put in the fridge for 20 minutes.
In the meantime prepare the tzatziki sauce for the pork souvlaki. Pour into a food processor the olive oil and 2 cloves of garlic; blend until the garlic is diluted (don’t leave any large pieces of garlic). Into a large bowl, grate the cucumber, season with salt and pepper and leave it aside for 10 minutes. Wrap the grated cucumber into a towel and squeeze, in order to get rid of most of the water. Into a bowl, add the cucumber, the blended garlic and oil, the yogurt, 1-2 tbsps of chopped dill, 1-2 of red wine vinegar, salt and pepper and mix. Tore in the fridge and serve cold.
Cut the wooden skewers to fit your griddle pan and soak them in water for 10 minutes. (This will prevent them from burning.) Thread the pieces of pork, comfortably, on the skewers.
Preheat a grill or griddle pan on a high heat. Cook the pork skewers for about 10 minutes, turning occasionally, until nicely coloured and cooked through.
While your pork is cooking, prepare the pita breads. Preheat the oven to 250C. Use a cooking brush to oil the pita breads on both sides and season with salt and oregano. Place a large oven tray (upside down) at the bottom of the oven and place the pita breads on top of the tray. Bake for 1-2 minutes.
To serve the pork souvlaki (skewers), slice 2 red onions and place on a platter; top with the pork skewers, drizzle with some extra virgin olive oil and a good squeeze of lemon juice. Serve while still warm with some pita breads and tzatziki sauce or wrap them up like a sandwich, adding some tzatziki, sliced onions and tomatoes. Enjoy! 
From: https://www.mygreekdish.com/recipe/pork-souvlaki-skewers-with-tzatziki/

Lamb Souvlaki

New: Aug 2022

Ingredients

1kg lamb leg or shoulder, cut into chunks (35 oz.)
80ml olive oil (approx. 5–6 tbsps)
2 cloves of garlic, crushed
juice of 1 lemon
2 red onions, roughly chopped
1 tsp dried Greek oregano
1 tsp dried thyme or some fresh thyme, chopped
1/2 tsp smoked sweet paprika (optional)
1/2 tsp cumin (optional)
salt and freshly ground pepper
10 metal or wooden skewers

For the tzatziki sauce
1 cucumber
2 cloves of garlic, minced
1/4 of a cup extra virgin olive oil
500g of strained yogurt (18 ounces)
1–2 tbsps of red wine vinegar
a pinch of salt
To serve
10 pita breads
olive oil
1 tsp dried oregano
salt

Instructions
To prepare this Greek lamb souvlaki recipe, cut the meat into equal sized (3 cm) chunks and set aside.
Prepare the marinade for the lamb kebab. In a large bowl add the olive oil, garlic, lemon juice, the herbs and spices and season with freshly ground pepper – don’t add salt yet. Whisk all the ingredients to combine. Add the meat and the chopped onions and blend to coat. Cover the bowl with plastic wrap, chill and let marinade for at least 4 hours. It’s best to leave the meat for the lamb souvlaki marinade overnight, to soak up all the wonderful flavours. (If you are at home blend the marinade once in a while).
In the meantime prepare the tzatziki sauce. Pour in a blender the olive oil and grated garlic and blend until combined. Remove the skin and the seeds of the cucumber and grate it into a large bowl. Season with salt and pepper and leave aside for 10 minutes. Wrap the grated cucumber in a towel and squeeze, in order to get rid of the excess water. In a bowl, add the cucumber, the blended garlic and oil, the yogurt, 1-2 tbsps of red wine vinegar, a pinch of salt and blend, until the ingredients are combined. Store the tzatziki sauce in the fridge and always serve cold.
To assemble the lamb kebab you can either use wooden or metal skewers. For this lamb souvlaki recipe, you will need about 10 skewers, depending on the size of each souvlaki. If using wooden skewers, cut them to fit your griddle pan and soak them in water. (This will prevent them from burning.) Lift the chunks of lamb out of the marinade and thread the pieces, comfortably, on the skewers. At this point don’t forget to season your lamb souvlaki with salt.
Heat a grill, barbecue or griddle pan and cook the lamb kebab for about 10-15 minutes, until cooked to your liking.
In the meantime prepare the pita breads. Preheat the oven to 250C. Use a cooking brush to lightly oil the pita breads on both sides and season with salt and oregano. Place a large oven tray at the bottom of the oven and place the pita breads on top of the tray. Bake for 2-3 minutes. (Alternatively barbecue the pita breads, until nicely coloured on both sides).
Enjoy this delicious Greek lamb souvlaki recipe with pita bread and tzatziki sauce with a nice refreshing Greek feta salad.
from: https://www.mygreekdish.com/recipe/greek-lamb-souvlaki-recipe-skewers-with-pita-bread/#tasty-recipes-250336-jump-target

 Chicken Souvlaki

New: Aug 2022

Ingredients
For the chicken souvlaki
4 boneless chicken breasts (approx. 1 kg/35 ounces)
4 tbsps olive oil
juice of 1 lemon
1 clove of garlic, minced
2 tbsp dried oregano
salt and freshly ground pepper

For the tzatziki sauce
1 cucumber
2 cloves of garlic, minced
1/4 of a cup extra virgin olive oil
500g of strained yogurt (18 ounces)
1–2 tbsps of red wine vinegar
a pinch of salt
To serve
8 pita breads
olive oil
1–2 tsps dried oregano
1 tomato sliced
1 red onion sliced
fried potatoes (optional)
romaine (cos) lettuce (optional)
salt and freshly ground pepper
8–9 wooden skewers

Instructions
1. To prepare this chicken souvlaki recipe, start by preparing the marinade. Cut the chicken breasts into 2-3 cm pieces and place them in a large bowl, along with all the marinade ingredients. Use your hands to mix really well, cover with plastic wrap and put in the fridge for 30-60 minutes.

2. In the meantime prepare the tzatziki sauce for the chicken souvlaki. Pour in a blender the olive oil and grated garlic and blend until combined. Remove the skin and the seeds of the cucumber and grate it into a large bowl. Season with salt and pepper and leave aside for 10 minutes. Wrap the grated cucumber in a towel and squeeze, in order to get rid of the excess water. In a bowl, add the cucumber, the blended garlic and oil, the yogurt, 1-2 tbsps of red wine vinegar, a pinch of salt and blend, until the ingredients are combined. Store the tzatziki sauce in the fridge and always serve cold.

3. To assemble the chicken souvlaki (skewers), cut the wooden skewers to fit your griddle pan and soak them in water. (This will prevent them from burning.) Thread the chicken pieces, comfortably, on the skewers.

4. Preheat a grill or griddle pan on a high heat. Cook the chicken souvlaki (skewers) for about 8 to 10 minutes, turning occasionally, until nicely coloured on all sides and cooked through.
While your chicken souvlaki is cooking, prepare the pita breads. Preheat the oven to 250C. Use a cooking brush to oil the pita breads on both sides and season with salt and oregano. Place a large oven tray (upside down) at the bottom of the oven and place the pita breads on top of the tray. Bake for 2 minutes. (Alternatively you can use a griddle pan or a grill.)

To serve the chicken souvlaki (skewers), slice 2 red onions and place on a platter; top with the chicken souvlaki (skewers), drizzle with some extra virgin olive oil and a good squeeze of lemon juice. Serve while still warm with some pita breads and tzatziki sauce. You can also serve the chicken souvlaki (skewers) wrapped, like a sandwich. Spread some tzatziki sauce on the pita breads and top it with the chicken souvlaki (skewers), sliced onions, tomatoes and fried potatoes and wrap. Enjoy!

From: https://www.mygreekdish.com/recipe/souvlaki-with-chicken-and-pita-breads/#tasty-recipes-250295-jump-target

New... 2007

Serves 6

Kosher salt
 8 ounces / 240 g snap peas
1/2 c pine nuts
1/2 c peanut oil
2 cups shredded cabbage (green or napa)
8 scallions, cut diagonally into 1 inch pieces
8 ounces shiitake, reconstituted and quartered
8 ounches ground pork
8 ounces shrip, peeled and cut in 1/2" pieces
4 cloves garlic, minced
4 T light soy
4 t roasted sesame oil

From: the Wok page 214

Pad See Ew

Double recipe, serves 8
New: September 2022

Chicken:
1 lb chicken, sliced thinly
2 t light soy
2 t cornstarch

1/2 t baking soda

pinch of salt

Sauce:

2 T light soy

2 T dark soy

2 T oyster

2 T sugar

Stirfry:

1/2 c vegetable oil

12 ounces / ~ 1 lb / 350 grams gai lan, chopped so no stems wider than 1/4 thick

2 eggs, cracked in a small bowl

8 garlic cloves, minced

24 oz/ 1.5 lb fresh noodles (hor fun / chow fun)

Kosher salt, light soy, white pepper, fish sauce

1. Wash sliced chicken with cold water, drain in sieve, press dry

2. Combine all chicken ingredients in medium bowl. Stir vigorously.

3. Cover and set aside for 15 min

4. Boil water, blanch all cut gai lan for 1-2 min, then rinse with cold water

5. Boil water, add noodles,  cook ~1 min and stir to break up, drain, toss with oil, spread on large plates or rimmed baking sheets to dry for at least 5 min

5. Combine sauce ingredients to make sauce

6. Make sure all stir fry ingredients are prepped

7. Heat wok, add 1 T oil, swirl to coat, add chicken in 2 batches until nearly cooked through about 1 min per batch. Transfer to clean bowl.

8. Wipe wok, heat until smoking, add 1 T oil, add half broccoli and stirfry until charred, 1 min, transfer to bowl with chicken. Repeat.

9. Wipe wok, add 2 T oil, wait until simmering, add the 2 eggs directly to center, let it putt for 15 s, then flip.

10. Add garlic and stir-fry, breaking up the egg with the spatula, about 30 s to 1 min

11. Add noodles and toss in garlic oil

12. Add sauce and swirl around edges

13. Return chicken and broccoli and stir fry until sauce is cooked off

14. Season with salt, white pepper, light soy, fish sauce

15. Serve immediatly

originally from: The Wok, page 372

triple that mount of beans (150 > 450 grames)

too salty, try adding less soy (or oyster or fish sauce)