One Cornish hen 1 cup of cooked brown rice
1 cup of fresh mushrooms sliced
1 tsp of honey
Salt & pepper
1/3 cup of fresh cilantro chopped
Juice from 1 lemon
Preheat the oven to 400. Sprinkle salt and pepper all over the Cornish hen. Stuff with brown rice. Arrange the mushrooms around. Drizzle some olive oil and lemon juice over the cornish hen and 1 tsp of honey. Garnish with fresh cilantro on top.
Bake uncovered for 45 minutes to an hour.
All fresh ingredients avaiblable at Seasons Kosher!
1 salmon steak
2 plum tomatoes sliced thinly
Juice from one lemon plus zest
1 tsp of honey
1 tsp of Sea Salt
1 tbsp ofpepper
Few sage leaves
In a large pan, heat up one tablespoon of olive oil. Season the salmon with sea salt and pepper on both sides and drizzle half of the lemon juice. When the pan in hot, cook the salmon on each side for 7 to 8 minutes. Remove the salmon from the pan. Add one tablespoon of oil to the pan. When the oil is hot, add the sage, tomatoes, honey and lemon. Flip the tomatoes on the other side after one minute. Stir everything with a wooden spoon slowly for about 2 minutes. Add a teaspoon of salt. Remove from the pan and serve with the salmon. Top everything with lemon zest.
All fresh ingredients available at Seasons Kosher!
Sometimes I am out of ideas what to cook. Yes it happens. So I open my fridge and my pantry and stare at all the items inside. I imagine mixing up some ingredients and creating new flavors. Because I always like to make new dishes, and specially when it comes to chicken. Last night I realized I had those delicious oranges sitting in my fridge and fresh rosemary. So I quickly imagined this delicious roasted chicken with orange flavor. I quickly prepared the marinade and put it in the fridge overnight!
2 oranges sliced
1/4 cup of olive oil
1/4 cup of soy sauce
1 onions sliced thinly
2 cloves of garlic grated
1 tbsp of honey
In a small bowl, mix all the ingredients. Arrange the chicken in a large pan, place the onions, garlic, rosemary and oranges around. Pour the marinade and refrigerate overnight.
Preheat the oven to 375 and bake for 1 hour up to an hour and half until the chicken skin becomes nicely brown.
1 chicken cut in 8 pieces
3 large onions thinly sliced
3 garlic cloves grated
1/2 cup of fresh chopped cilantro
1 can of pitted green olives
Few threads of saffron
1 tsp of ginger
1 tsp of curcuma
1 tsp of pepper
3 tbsp of olive oil
1/4 cup of boiling water
In a large bowl, mix all the spices: salt, pepper, saffron, curcuma, ginger and 1 tbsp of olive oil. Add the grated garlic and half of the chopped cilantro. Mix very well and pour slowly the bowling water. Rinse and dry the chicken and add to the marinade. Cover and set aside for about an hour.
In a large pot, heat up the olive oil and brown the chicken on both sides for about 10 to 15 minutes. Reserve the marinade. Remove the chicken from the pan and sautee the onions. Return the chicken to the pan, pour the marinade over, add the remaining cilantro and the olives. Cover and cook for 30-35minutes.