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GLUTEN FREE CHOCOLATE BALLS

by Tina Diep January 30, 2016

written by Tina Diep

These little gluten-free energy balls are great if you are craving for something sweet. They are made without added processed sugar, with the sweetness added from dates, shredded coconut, and dark chocolate. They are really easy to make and your kids can help you roll them up and eat them during the process. You can make these any time – they only have 6 ingredients.

Gluten free chocolate balls

2016-01-30 15:49:59

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Nutrition Facts

Serving Size

710g

Amount Per Serving

Calories 3382

Calories from Fat 1805

% Daily Value *

Total Fat 211g

325%

Saturated Fat 151g

754%

Trans Fat 0g

Polyunsaturated Fat 8g

Monounsaturated Fat 38g

Cholesterol 9mg

Sodium 92mg

Total Carbohydrates 378g

126%

Dietary Fiber 65g

259%

Sugars 243g

Protein 37g

Vitamin A

10%

Vitamin C

Calcium

36%

Iron

114%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

• 260 grams Medjool dates
• 75 grams almond flour
• 6 grams cacao powder
• 25 grams oats
• 150 grams dark chocolate (70% cacao or greater)
• 200 grams unsweetened shredded coconut

Instructions

1. Pit the Medjool dates and cut them up roughly with a knife
2. Put the dates in a bowl with almond flour, cacao powder and oats. Use your hands to mix and gather everything into a big ball, and then reshape into smaller balls about ¾-inch, continuing until there is nothing left.
3. Melt the chocolate by first bringing about 1 inch of water in a small saucepan to boil. Then rest a larger diameter heat-proof bowl on top of the saucepan; making sure the bottom of the bowl doesn’t touch the water in the saucepan. Add chocolate to the bowl, and stir occasionally as the chocolate softens. Remove the bowl from the heat when there are only a few chunks left.
4. Place the shredded coconut in a wide bowl.
5. Use a spoon to dip the small date balls into the chocolate on at a time, transferring each one to the bowl of shredded coconut. Roll and cover each ball with coconut, and transfer to a sheet of parchment paper or wax paper. Continue until all balls are covered with chocolate and shredded coconut.
6. Transfer the balls to the refrigerator and let the chocolate harden. Once they harden, they are ready to be enjoyed anytime. You can store them in an airtight container in the refrigerator.

By DiepLicious

beta

calories

3382

fat

211g

protein

37g

carbs

378g

DiepLicious https://dieplicious.com/

January 30, 2016 0 comment

Chicken Comfort Food Italian Cuisine Main Dish Meat Uncategorized

CHICKEN SPINACH LASAGNA

by Tina Diep September 17, 2015

written by Tina Diep

It’s been awhile since I posted a recipe on my blog. I have to admit that it has been hard to juggle with a newborn, and a constant flow of family and friends visiting to see my baby boy Ike. Finding the time to do everything is a little tricky.

These days I cook big portions so there is enough for at least two days. That way I have more quality time with my boy and my husband. I also try and clean and cut all vegetables during the day so it is easier to put it all together in the evening.

Lasagna is one of the good dishes to make in big portions and I usually compliment it with a big side of salad. I have made this perhaps too many times since Ike was born. I choose chicken over beef just because beef lasagna tends to be too heavy for my belly.

Chicken spinach lasagna

2015-09-16 16:38:25

Serves 8

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Nutrition Facts

Serving Size

391g

Servings

Amount Per Serving

Calories 384

Calories from Fat 196

% Daily Value *

Total Fat 22g

34%

Saturated Fat 10g

51%

Trans Fat 0g

Polyunsaturated Fat 2g

Monounsaturated Fat 8g

Cholesterol 101mg

34%

Sodium 1010mg

42%

Total Carbohydrates 24g

Dietary Fiber 3g

13%

Sugars 11g

Protein 25g

Vitamin A

132%

Vitamin C

17%

Calcium

29%

Iron

13%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Chicken tomato sauce

• 1 pound of ground chicken
• 1 tablespoon of olive oil
• 2 1/2 teaspoons salt
• 1/2 teaspoon pepper
• 1/2 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves of garlic, minced
• 1 large carrot, shredded
• 24 oz. jar of tomato sauce (I use Rao's homemade tomato basil sauce or marinera sauce)
• ½ - 1 cup of water
• Salt and pepper

Mario Batelli's Béchamel sauce

• 5 tablespoons butter
• 4 tablespoons flour
• 4 cups of milk
• 1/2 teaspoon ground nutmeg
• Salt

Filling, layer and topping

• 10 oz. frozen spinach, thawed
• 1 package of no-boil lasagna pasta
• 4 oz. shredded mozzarella cheese

Chicken tomato sauce directions

1. Sauté the ground chicken in olive oil in a pan over medium heat while stabbing the chicken into smaller pieces until cooked. Add salt and pepper. Set the chicken aside in a bowl.
2. Sauté the onion in olive oil on the large pan over medium heat until translucent and then add the shredded carrot, garlic and a little salt and pepper and sauté for another minute.
3. Pour the tomato sauce and water into the sautéed onions and carrots along with the cooked chicken and let it simmer on low heat for 10 min. Set aside.

Béchamel sauce directions

1. In a medium pot heat the butter over medium-low heat until melted. Add the flour and whisk until smooth. Continue to cook over medium heat until the mixture turns into a light, golden sandy color, about 6 to 7 minutes.
2. Meanwhile, heat the milk in a separate pot until just about to boil. Add the hot milk to the butter mixture 1 cup at a time, whisking continuously until very smooth. Bring to a boil. Cook for 10 minutes, stirring constantly, then remove from heat. Season with salt and nutmeg, and set aside.

Assemble lasagna directions

1. Preheat the oven to 375°F (190°C)
2. Pour a very thin layer of the chicken tomato sauce in the bottom of a baking dish about 13”x 9” (33cm x 23cm) this prevents the pasta from burning to the bottom.
3. Add a layer of lasagna noodles and pour a layer of chicken tomato sauce on top, spread some spinach on top in lumps and finish with a layer of Béchamel sauce. Continue to add the layers until everything is used.
4. Finish the top with shredded cheese. Cover the lasagna with foil to keep the lasagna moist and from burning the cheese.
5. Bake in the oven for 25 min. Remove the foil and bake for another 15 min or until the cheese turns brown.
6. Serve the lasagna with a green salad.

By DiepLicious

beta

calories

384

fat

22g

protein

25g

carbs

24g

DiepLicious https://dieplicious.com/

September 17, 2015 0 comment

Baked Goods Bread Breakfast Breakfast & Brunch Lunch Uncategorized Vegan Vegetarian

FRESH BAKED CRISPY SUNFLOWER ROLLS

by Tina Diep January 5, 2015

written by Tina Diep

The traditional Danish weekend breakfast always consists of fresh baked morning rolls from the bakery. The Danes traditionally eat the rolls with butter, cheese, and/or jam. We call them “rundstykker”, meaning round pieces. Since I don’t have rundstykker available where I live in Brooklyn, I have to make my own. I don’t mind making them – there is nothing better than the smell of fresh baked bread in the morning. Although this recipe makes sunflower rolls that are different than the Danish rundstykker (which are white flour rolls), I like these better because they are a bit more rustic and have more of a bite to them.

This recipe is ridiculously easy to make and takes no time to throw together. You don’t have to stick your hands in the sticky dough and knead, or even shape the dough into rolls. It’s that simple. The dough is made the day before and left overnight to rise in the fridge until next day. The dough gets bubbly, sticky and gooey, and when baked the rolls will have a beautiful crispy crust and a soft inside. Of course you don’t have to just eat these in the morning – they are also really good for lunch to make sandwiches. The crispy crust will disappear after a day, but toast them or heat them in the oven and the beautiful crust comes right back again.

Fresh baked crispy sunflower rolls

2015-01-05 17:18:13

Yields 12

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Nutrition Facts

Serving Size

83g

Yields

Amount Per Serving

Calories 157

Calories from Fat 24

% Daily Value *

Total Fat 3g

Saturated Fat 0g

Trans Fat 0g

Polyunsaturated Fat 2g

Monounsaturated Fat 1g

Cholesterol 0mg

Sodium 261mg

11%

Total Carbohydrates 28g

Dietary Fiber 2g

Sugars 0g

Protein 5g

Vitamin A

Vitamin C

Calcium

Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

• 500 grams (17.6 oz.) cold water
• 8 grams (0.28 oz.) dry yeast or 20 grams of fresh yeast
• 165 grams (5.8 oz.) white whole wheat flour (or normal whole wheat flour)
• 250 grams (8.8 oz.) all-purpose flour
• 60 grams (2.1 oz.) sunflower seeds
• 8 grams (1.5 teaspoon) salt

Decoration

• Sprinkle with sunflower seeds or pumpkin seeds (pepitas)

Instructions

1. Make the dough in the evening the day before you want to bake the rolls.
With a wooden spoon, mix water and yeast together in a bowl until the yeast has dissolved. Add the flours, sunflower seeds and salt and stir together. The dough should be sticky and not too firm or fluid. Cover the bowl with plastic wrap and let the bowl and dough sit in the refrigerator over night.
2. In the morning preheat the oven on convection bake at 450°F. Line two baking sheets with parchment paper and use two spoons to scoop the dough up into balls of about 1/2- 3/4 cup in size. Each baking sheet should hold about 6 rolls. Brush with water and sprinkle with seeds on top of each for decoration.
3. Insert one baking pan at a time in the oven on the middle rack and bake for about 8 min. Then turn down the heat to 400°F bake for another 7 min or until the rolls turns golden and crisp.
4. Take them out of the oven and let the rolls cool for about 5 min on a rack before serving.
5. Repeat step 3 with the other baking sheets of rolls.
Now you’ve got fresh baked bread straight from the oven and a really nice smell in the house!

By DiepLicious

beta

calories

157

fat

protein

carbs

28g

DiepLicious https://dieplicious.com/

January 5, 2015 0 comment

Breakfast Breakfast & Brunch Gluten free Main Dish Middle Eastern Cuisine Uncategorized Vegetarian

SPICY SHAKSHUKA

by Tina Diep December 11, 2014

written by Tina Diep

Shakshuka is believed to have a Tunisian origin. It is a wonderful dish that we often eat for breakfast, but it is also great as a dinner meal, and basically consists of eggs baked in tomato sauce.

I have had many different versions of this dish, including recipes with peppers and other vegetables. I have come to the conclusion that I like the simple and spicy version of the tomato sauce, although I will sometimes add a little chorizo in the mix.

This dish is really easy to make, and the best part is that it’s easy to find these ingredients available at home. You can prepare a large pan to serve as a big family meal, or, as I prefer, make them in individual ramekins.

Spicy Shakshuka

2014-12-11 15:54:06

Serves 6

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Nutrition Facts

Serving Size

223g

Servings

Amount Per Serving

Calories 287

Calories from Fat 175

% Daily Value *

Total Fat 20g

30%

Saturated Fat 6g

30%

Trans Fat 0g

Polyunsaturated Fat 3g

Monounsaturated Fat 9g

Cholesterol 383mg

128%

Sodium 478mg

20%

Total Carbohydrates 12g

Dietary Fiber 2g

Sugars 3g

Protein 16g

Vitamin A

28%

Vitamin C

29%

Calcium

16%

Iron

19%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

• 3 tablespoons olive oil
• 3 jalapeños, stemmed, seeded, and finely chopped
• 1 shallot, chopped
• 4 cloves garlic, crushed and minced
• 1 teaspoon ground cumin
• 1 tablespoon paprika
• 1 pinch of cayenne pepper
• 1 can (28 oz.) whole peeled tomatoes with juices
•  salt and pepper
• 12 eggs
• 1/2 cup feta cheese, crumbled
• 1 tablespoon parsley, chopped
• Toasted sliced bread/baguette or pita bread
• 6 Ramekins (8 oz. / 240 ml)

Instructions

1. Heat oil in a medium-sized pot over medium-high heat. Add jalapeno and shallot and cook, stirring occasionally, until soft and golden brown, about 6 minutes. Add garlic, cumin, paprika and cayenne, and cook, stirring frequently, until the garlic is soft, about 2 more minutes.
2. Crush the tomatoes with your hands and add the tomatoes and their liquid into the pot with onions and jalapeño. Add 1/2 cup water, reduce heat to medium, and simmer, stirring occasionally, until the sauce thickens (about 20 minutes). Season sauce with salt and pepper.
3. Preheat oven to 375 F
4. In 6 small ramekins, distribute the spicy tomato sauce and crack two eggs on top in each of the ramekins. Spoon a little of the sauce over the sides of the eggs, being careful not to destroy the yolks, and bake them in the oven for about 10 minutes depending on your egg preference.
5. Sprinkle the shakshuka with feta and parsley and serve with fresh baked toasted bread. The bread will be used to spoon your sauce and eggs up.

By DiepLicious

beta

calories

287

fat

20g

protein

16g

carbs

12g

DiepLicious https://dieplicious.com/

December 11, 2014 0 comment

Breakfast Breakfast & Brunch Gluten free Uncategorized Vegetarian

MUSHROOM AND LEEK FRITTATA

by Tina Diep October 27, 2014

written by Tina Diep

I have never been a big lover of scrambled eggs – they are usually too plain for me. So when I cook eggs, I make frittatas, which are easy to make and have a wonderful flavor.

A frittata is perfect to make when you have friends over for brunch, which I quite often do. Stick it in the oven, and voila! You don’t even have to be in the kitchen while you are entertaining your friends, and the outcome is a beautiful egg dish. In fact, frittatas are so easy to make that you don’t even need a recipe, as long as you have some eggs and a few vegetables to sauté (or even just some herbs)

The photo in this post is of a frittata that was in the oven for a little longer than I intended, since my guests all arrived late. The frittata was still amazing, but I prefer cooking it a little less to create small pockets of melting cheese, which are fabulously mouth melting.

Mushroom and leek frittata

2014-10-26 23:18:46

Serves 6

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Nutrition Facts

Serving Size

156g

Servings

Amount Per Serving

Calories 236

Calories from Fat 155

% Daily Value *

Total Fat 17g

27%

Saturated Fat 7g

34%

Trans Fat 0g

Polyunsaturated Fat 2g

Monounsaturated Fat 8g

Cholesterol 269mg

90%

Sodium 249mg

10%

Total Carbohydrates 5g

Dietary Fiber 1g

Sugars 2g

Protein 15g

Vitamin A

18%

Vitamin C

Calcium

20%

Iron

11%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

• 2 tablespoons olive oil
• 6-8 oz. white button mushrooms, sliced
• 1 large leek, chopped
• 8 eggs
• ¼ cup of milk
• 3 scallions, chopped (save a bit for garnish)
• 4 oz. white sharp cheddar cheese, cut into 1/2 inch x 1/2 inch squares
• Salt and pepper
• A pinch of thyme

Instructions

1. In a saucepan, heat the olive oil until hot and then add the mushrooms. Sauté until lightly browned, then add salt and pepper and keep sautéing until he mushrooms are well done.
2. Add the leeks and sauté until edges are slightly charred. Let the vegetables cool off a bit.
3. In a large bowl, whip the eggs and milk together with salt, pepper and thyme. Add the sautéed vegetables, scallions and cheddar cheese.
4. Pour the eggs and vegetable mixture in a quiche dish and bake in the oven at 390 °F (200°C) until the top is slightly browned and the egg mixture is baked.
5. Sprinkle with scallions and serve immediately.

By DiepLicious

beta

calories

236

fat

17g

protein

15g

carbs

DiepLicious https://dieplicious.com/

October 27, 2014 1 comment

French cuisine Gluten free Lunch Side dish Uncategorized Vegetables Vegetarian

POLENTA WITH KALE & MUSHROOMS

by Tina Diep June 12, 2014

written by Tina Diep

Among my go-to staple foods these days are kale and mushrooms, and it’s hard to go wrong with those two. We eat these at home in so many different ways because they are easy to make, very healthy, and most importantly just a delightful combination of flavors.

Today I chose to make polenta with my favorite sautéed vegetables. It is perfect recipe for those on a gluten-free diet, and if you don’t care for polenta, you can instead serve the sautéed vegetables with bulgur, quinoa, couscous or rice.

Polenta with kale and mushrooms

2014-06-12 18:30:54

Serves 6

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Nutrition Facts

Serving Size

277g

Servings

Amount Per Serving

Calories 266

Calories from Fat 107

% Daily Value *

Total Fat 12g

19%

Saturated Fat 6g

28%

Trans Fat 0g

Polyunsaturated Fat 1g

Monounsaturated Fat 4g

Cholesterol 21mg

Sodium 769mg

32%

Total Carbohydrates 29g

10%

Dietary Fiber 5g

20%

Sugars 3g

Protein 11g

Vitamin A

58%

Vitamin C

36%

Calcium

20%

Iron

14%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Polenta ingredients

• 4 cups of water
• 1 teaspoon salt
• 1 cup of polenta
• 1 tablespoon of butter
• ½ cup of Parmesan cheese

Sautéed kale and mushrooms ingredients

• 1 tablespoon olive oil
• 1 shallot, chopped
• 7 oz. (200 grams) of mixed mushrooms, coarsely chopped
• 1 tablespoon soy sauce
• ½ cup of chickpeas, cooked and drained
• 3.5 oz. (100 grams) organic kale, roughly chopped
• 2 tablespoons sherry vinegar
• 1 teaspoon dried tarragon
• 1 tablespoon white wine
• 1-2 tablespoon of butter

Garnish

• Chopped chives

Polenta

1. Bring the water to a boil in a 2-3 quart pot (with a lid) on medium-high heat and add salt to the water.
2. Slowly and gradually add the polenta whisk the polenta in the boiling water in a steady motion.
3. Continue to whisk until the polenta thickens. Turn down the heat to low and keep whisking until the polenta is thick enough that it doesn’t settle back to the bottom of the pot when you stop stirring.
4. Put a lid on the pot and let it cook for another 30 min. while stirring in between.
5. Mix in the butter and cheese with the polenta and set aside, with the lid on, until you are ready to serve.

Sauté vegetables

1. Heat a sauté pan with olive oil on high heat, add the mushrooms, and cook for about 5 min.
2. Lower the heat to medium and add the chickpeas and soy sauce and cook for few minutes more until golden.
3. Add the sherry vinegar and kale and sauté until the kale has softened. Stir the tarragon into the vegetables.

Serve

1. Pour the polenta in a large dish (preferably covered with a lid to keep the polenta soft and warm) and pour the sautéed vegetables on top. Put the lid on to keep the dish warm.
2. To make a delicious pan sauce, place the previously used sauté pan over medium heat, and add a little white wine to the pan. Let the wine simmer and almost evaporate, and stir in 1-2 tablespoons of butter. Pour the sauce over the polenta and sautéed vegetables, and garnish with chives.
3. Serve immediately.

By DiepLicious

beta

calories

266

fat

12g

protein

11g

carbs

29g

DiepLicious https://dieplicious.com/

June 12, 2014 0 comment

Breakfast Breakfast & Brunch Comfort Food fish Lunch Middle Eastern Cuisine Seafood Uncategorized

SMOKED SALMON & EGG FLATBREAD SANDWICH

by Tina Diep April 30, 2014

written by Tina Diep

Flatbread recipes are pretty straightforward – you can make some pizza dough (or buy some store-bought dough), roll it out and grill it on a grill pan. The best thing is that you can be creative and stuff it with anything you like.

I whipped this up for lunch with my girlfriend by oven-roasting a few veggies I found in the refrigerator. For this you can use eggplant, squash, bell pepper, mushrooms, and onions, and if you don’t have any harissa yogurt dressing, you can substitute with a mixture of mayonnaise and a little squeeze of Sriracha.

Smoked salmon & egg flatbread sandwich

2014-04-30 12:18:37

Serves 4

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Nutrition Facts

Serving Size

178g

Servings

Amount Per Serving

Calories 337

Calories from Fat 151

% Daily Value *

Total Fat 17g

26%

Saturated Fat 4g

19%

Trans Fat 0g

Polyunsaturated Fat 2g

Monounsaturated Fat 9g

Cholesterol 133mg

44%

Sodium 794mg

33%

Total Carbohydrates 25g

Dietary Fiber 2g

Sugars 6g

Protein 22g

Vitamin A

29%

Vitamin C

71%

Calcium

10%

Iron

21%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

• 4 balls of pizza dough (For homemade dough see recipe under link below)
• 1 onion, cut into wedges
• ½ squash, sliced into rounds
• 1 red bell pepper, sliced into rounds
• 2 garlic scapes, cut into 1 ½ inch lengths
• 1 ½ tablespoons olive oil
• Salt and pepper
• 4 small handfuls of arugula salad
• ¼ cup chopped mint
• ¼ cup chopped chives
• 2 boiled eggs, cut into wedges
• 6 oz. smoked salmon
• Harissa yogurt dressing (see recipe under link below)

Instructions

1. Toss the sliced vegetables with olive oil, salt and pepper and bake them in the oven at 440°F (225°C) for about 20-25 min.
2. Roll the dough out into a pizza disk and put it on a lightly-oiled grill pan. Bake until the dough turns crispy, with charred striped from the grill pan. Continue to make the next three flatbreads (if you need more detailed instructions, check link below for homemade flatbread recipe).
3. Spread a thin layer of harissa yogurt dressing on the top of the flatbread, followed by a portion of the roasted vegetables, arugula salad, chives, eggs and smoked salmon.
4. Serve it open-faced as a pizza, or fold it halfway for easier eating with your hands.

By DiepLicious

beta

calories

337

fat

17g

protein

22g

carbs

25g

DiepLicious https://dieplicious.com/

Homemade pizza dough & flatbread recipe, Harissa yogurt dressing recipe, grill pan, Breakfast flatbread recipe

April 30, 2014 0 comment

Caribbean Chicken Jamaican Cuisine Meat Uncategorized

Jamaican jerk chicken

by Tina Diep March 21, 2014

written by Tina Diep

I was hooked when I had my first taste of Jamaican jerk chicken. There are so many wonderful flavors combined in the marinade, which while easy to make demands a lot of spices. This is great for a barbecue or serving for a lot of friends because you can marinade the chicken the day before and toss it on the barbecue or in the oven when your guests arrive.

I can’t claim that I know everything about traditional Jamaican jerk chicken preparation, and my Jamaican friends might give me a hard time for my adapted recipe. For me it is all about the flavorful marinade, and if you stick close to the recipe you really can’t get a bad outcome. It can be addicting – I once caught my father-in-law licking the pan sauce clean.

I make the marinade the day before or in the morning so the chicken has enough time to absorb the flavors before serving for dinner. This recipe is a large portion, but my secret is to save some for the next time by freezing any extra chicken into portions after the batch has marinated. That way the next time you want jerk chicken, just pull it out of the freezer in the the morning and cook it at dinnertime.

Jamaican Jerk Chicken

2014-03-21 16:36:07

Serves 8

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Nutrition Facts

Serving Size

313g

Servings

Amount Per Serving

Calories 456

Calories from Fat 174

% Daily Value *

Total Fat 19g

30%

Saturated Fat 5g

24%

Trans Fat 0g

Polyunsaturated Fat 6g

Monounsaturated Fat 7g

Cholesterol 254mg

85%

Sodium 1620mg

68%

Total Carbohydrates 15g

Dietary Fiber 2g

Sugars 8g

Protein 51g

Vitamin A

Vitamin C

40%

Calcium

Iron

20%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

• 3 tablespoons dark rum (optional)
• 2 tablespoons water
• 2 tablespoons sunflower oil
• ¼ (60 ml) cup of ketchup
• ¾ (175 ml) cup of soy sauce
• ½ cup (120 ml) of white vinegar
• 10 scallions (or 1 cup of chopped yellow onions or shallots)
• 4 garlic cloves
• 2 scotch bonnet chilies or habanero chilies with/without seeds (or substitute with jalapeño with some seeds)
• 2 tablespoons dried thyme (or fresh)
• 4 teaspoons ground allspice (allehånde in Danish)
• 4 teaspoons ground ginger
• 4 teaspoons ground cinnamon
• 2 teaspoons ground nutmeg
• 2 teaspoons ground black pepper
• 2 ½ tablespoons dark brown sugar
• 3-4 pounds (1.3 kg -1.8 kg) whole chicken legs (or chicken drums) rinsed and patted dry
• ½ cup of lime juice

Instructions

1. Optional: boil rum and water together for about 3 minutes.
2. Use a blender to combine the 14 wet and dry ingredients together, add the rum and water mixture, and blend until smooth.
3. Put the chicken in a freezer bag and pour in the marinade to coat the chicken. Let it marinate in the refrigerator the day before, or at least half a day. Turn the bag periodically to evenly coat all sides of the chicken.
4. Preheat the oven to 350° F (175°C).
5. Arrange the chicken skin side up in a roasting/baking pan; pour a tiny bit of the marinade over the chicken, and then top with lime juice. Roast the chicken for about 50 min. or until the chicken is cooked (you can test by poking the meat at the thickest part - the juices should run clear). Once or twice during the roasting, spoon the marinade from the bottom of the pan onto the chicken to keep it extra moist.
6. You can serve this with rice and peas, coleslaw or a green salad.

Notes

Don't let the pan sauce go to waste you can toss it with some rice if you don't want to make Jamaican style rice and peas.

By DiepLicious

beta

calories

456

fat

19g

protein

51g

carbs

15g

DiepLicious https://dieplicious.com/

Coleslaw recipe, Kitchen aid food chopper

March 21, 2014 1 comment

Asian Cuisine Grains Side dish Uncategorized Vegan Vegetarian

Leek and ginger fried rice

by Tina Diep February 20, 2014

written by Tina Diep

Over the holidays, we hosted a large group of friends and family for a potluck style dinner. My neighbor and good friend Sungmee brought a plate of leek and ginger fried rice, which was quickly stripped clean. And with good reason – it was really good. She told me it was Jean-Georges’ recipe, so I had to give making it a try.
I skipped the fried egg for this picture. Check also the recipe for Vietnamese pork chop.

Leek and ginger fried rice

2014-02-19 17:17:42

Serves 4

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Nutrition Facts

Serving Size

329g

Servings

Amount Per Serving

Calories 670

Calories from Fat 366

% Daily Value *

Total Fat 41g

64%

Saturated Fat 8g

39%

Trans Fat 0g

Polyunsaturated Fat 13g

Monounsaturated Fat 18g

Cholesterol 186mg

62%

Sodium 419mg

17%

Total Carbohydrates 62g

21%

Dietary Fiber 1g

Sugars 2g

Protein 12g

Vitamin A

20%

Vitamin C

11%

Calcium

Iron

13%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

• 1/2 cup peanut oil plus 2 tablespoons peanut oil
• 2 tablespoons minced garlic
• 2 tablespoons minced ginger
• Salt
• 2 cups thinly sliced leeks, white and light green parts only, rinsed and dried
• 4 cups day-old cooked rice, preferably jasmine, at room temperature
• 4 large eggs
• 2 teaspoons sesame oil
• 4 teaspoons soy sauce

Instructions

1. In a large skillet, heat ¼ cup peanut oil over medium heat. Add garlic and ginger, and cook, stirring occasionally, until crisp and brown. With a slotted spoon, transfer to paper towels and salt lightly.
2. Reduce heat under the skillet to medium-low, and add 2 tablespoons peanut oil, adding leeks once the oil is hot. Cook about 10 minutes, stirring occasionally, until very tender but not browned. Season lightly with salt.
3. Raise heat to medium and add rice. Cook, stirring well, until heated through. Season to taste with salt.
4. In a nonstick skillet, fry eggs in remaining oil, sunny-side-up, until edges are set but yolk is still runny.
5. Divide rice among four dishes. For each portion, top with an egg, and drizzle with ½ teaspoon sesame oil and 1 teaspoon soy sauce. Sprinkle crisped garlic and ginger over everything and serve.

By DiepLicious

Adapted from Jean Georges

beta

calories

670

fat

41g

protein

12g

carbs

62g

Adapted from Jean Georges

DiepLicious https://dieplicious.com/

February 20, 2014 2 comments

Asian Cuisine Meat pork Uncategorized Vietnamese Cuisine

THỊT NƯỚNG (CARAMELIZED GRILLED PORK)

by Tina Diep February 17, 2014

written by Tina Diep

The traditional way of making thit nuong is to cut the meat into 2-3 inch strips, then marinade the meat and grill it in between two wire baskets over a charcoal grill. The marinade consists of caramelized sugar syrup (nuoc mau, click for recipe) and fish sauce, two cooking essentials in the Vietnamese kitchen.

The fish sauce is very salty (and a bit smelly), but it has a lot of flavor. I often add a few dashes to my chicken, pork, and shrimp instead of salt and a little bit of sugar to get the protein crispy.

There are a bunch of traditional Vietnamese dishes where thit nuong is included, but here are a few of my favorites:
• Rice with grilled meat (‘com thit nuong’ as seen on the top picture)
• The Vietnamese sandwich (banh mi thit nuong)
• Angel hair rice noodles with grilled pork, served with lettuce for wrapping (banh hoi thit heo nuong)

As a city-dweller I am not privileged to have a garden with an outdoor grill, so unfortunately I have to make this in my oven. For this I use pork chops, which are on the more fatty side. If you do have a charcoal grill, you can make it the traditional way and use pork butt or shoulder instead.

Thit Nuong (caramelized grilled pork)

2014-02-17 19:01:52

Serves 4

Save Recipe

Nutrition Facts

Serving Size

272g

Servings

Amount Per Serving

Calories 603

Calories from Fat 287

% Daily Value *

Total Fat 32g

49%

Saturated Fat 7g

34%

Trans Fat 0g

Polyunsaturated Fat 6g

Monounsaturated Fat 10g

Cholesterol 177mg

59%

Sodium 884mg

37%

Total Carbohydrates 19g

Dietary Fiber 0g

Sugars 14g

Protein 58g

Vitamin A

Vitamin C

Calcium

14%

Iron

15%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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INGREDIENTS

• 2 lbs. (900 grams) pork chops (or 1 ½ lbs. (680 grams) pork butt or shoulder, thinly sliced to about ¼ inch thick)
• ¼ cup (60 ml) lemongrass, minced
• ¼ cup (60 ml) sugar
• 1 tablespoon ground pepper
• 2 tablespoons fish sauce
• 3 tablespoons sesame oil
• 3 garlic cloves, crushed and minced
• 3 small shallots, minced
• 1 tablespoon nuoc mau (caramel syrup)

Instructions

1. Prepare the marinade with the above ingredients and coat the meat to marinade for at least 1-2 hours or for more enhanced taste the day before.
2. For oven: Set the oven to broil or grill and place the meat on a grilling rack right under the heating element. Broil/grill a few minutes on each side.
For charcoal grill: lay out the meat in between two wire baskets and grill for a few minutes on each side.

Notes

Nuoc mau is easy to make and last forever, you can find the recipe under another post.

By DiepLicious

beta

calories

603

fat

32g

protein

58g

carbs

19g

DiepLicious https://dieplicious.com/

February 17, 2014 0 comment

Asian Cuisine Uncategorized Vietnamese Cuisine

NUOC MAU – VIETNAMESE CARAMEL SYRUP

by Tina Diep February 17, 2014

written by Tina Diep

Nuoc mau (pronounced ‘nook mao’, originating from south Vietnam) is the irresistible caramel syrup that is key to many traditional Vietnamese dishes. It is especially important in stews and for marinating meat and seafood. The syrup gives these dishes their distinctive flavors and dark color. You can use nuoc mau anytime you want to barbecue meat by simply adding a tablespoon to your normal marinade. Do not mistake this for a sweet caramel sauce – this will not go well on your dessert! Nuoc mau is easy to make and it lasts forever, so you might as well make up a little batch to keep on reserve.

Nuoc Mau - Vietnamese caramel syrup

2014-02-17 13:22:19

Serves 12

Save Recipe

Nutrition Facts

Serving Size

41g

Servings

Amount Per Serving

Calories 65

Calories from Fat 0

% Daily Value *

Total Fat 0g

Saturated Fat 0g

Trans Fat 0g

Polyunsaturated Fat 0g

Monounsaturated Fat 0g

Cholesterol 0mg

Sodium 1mg

Total Carbohydrates 17g

Dietary Fiber 0g

Sugars 17g

Protein 0g

Vitamin A

Vitamin C

Calcium

Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

• 1 cup of sugar
• ¼ cup of water, plus another ½ cup of water

Instructions

1. Heat the sugar and ¼ cup of water in a thick-bottom saucepan over medium-low heat. Stir lightly until the sugar is dissolved (tip: once the sugar is dissolved, do not stir anymore, as this will destroy the caramelizing process; you can swirl the saucepan a bit if you need to). The sugar mixture will slowly turn opaque and start to bubble.
2. After about 15-20 min., the sugar will slowly turn darker in color, which indicates the sugar is starting to caramelize. Continue boiling the sugar mixture until it turns black and smoke starts to rise.
3. Take the saucepan off the heat and carefully pour ½ cup of water into the mixture. This might be a bit scary as the contact between the burning hot caramel and lukewarm water will create a loud sizzle. The water will make the sugar mixture lumpy, so continue to heat the mixture until the lumps are gone. Swirl the pot to speed the process.
4. Let the nuoc mau cool off

Notes

Store it in an airtight jar at room temperature in a dark cabinet.

By DiepLicious

beta

calories

fat

protein

carbs

17g

DiepLicious https://dieplicious.com/

February 17, 2014 3 comments

Asian Cuisine Baked Goods Bread Indian Cuisine Uncategorized Vegan Vegetarian

ROTI

by Tina Diep January 17, 2014

written by Tina Diep

Roti

2014-01-22 04:18:36

Yields 4

Save Recipe

Nutrition Facts

Serving Size

61g

Yields

Amount Per Serving

Calories 123

Calories from Fat 3

% Daily Value *

Total Fat 0g

Saturated Fat 0g

Trans Fat 0g

Polyunsaturated Fat 0g

Monounsaturated Fat 0g

Cholesterol 0mg

Sodium 38mg

Total Carbohydrates 26g

Dietary Fiber 1g

Sugars 0g

Protein 3g

Vitamin A

Vitamin C

Calcium

Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

• 1 cup (135 grams) of all-purpose flour
• 1 pinch of salt
• ½ cup (107 grams) of warm water

Instructions

1. Using your hands, stir together the ingredients. Add a few drops of olive oil to your hands and knead the dough with your hands until smooth and elastic.
2. Let the dough rest for 10 minutes.
3. Divide the dough into 4 pieces and round out each piece. Roll them out one at a time on a lightly floured table, as thin pizzas, using a dough roller.
4. Heat the pan on medium-high to high heat, and transfer one rolled out roti dough at a time onto the pan. Turn the roti when it looks baked on one side. The roti should puff up like pita bread on the pan. If it doesn’t, you can put the roti directly over the flame on your gas range for about 5 second on each side, which also gives the bread a more rustic flavor (be careful, as they will burn easily; I would use long kitchen tongs to turn them, to avoid burning your fingers)

By DiepLicious

beta

calories

123

fat

protein

carbs

26g

DiepLicious https://dieplicious.com/

January 17, 2014 3 comments

Lunch Main Dish Middle Eastern Cuisine Uncategorized Vegan Vegetarian

MOROCCAN BUTTERNUT SQUASH STEW

by Tina Diep December 19, 2013

written by Tina Diep

This Moroccan style stew is a wonderful winter dish. It is filled with flavors from the butternut squash and cinnamon, and it happens to be a very healthy vegetarian or vegan dish. The stew can be served with couscous for more authenticity, but I prefer to eat it with bulgur wheat. Couscous tends to absorb the juices and create a porridge consistency, whereas the bulgur maintains its crunchy texture.

It is very easy to make. You can use vegetable stock and skip the yogurt for a vegan dish.

Moroccan butternut squash stew

2014-01-23 16:44:14

Serves 4

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Nutrition Facts

Serving Size

504g

Servings

Amount Per Serving

Calories 521

Calories from Fat 188

% Daily Value *

Total Fat 22g

33%

Saturated Fat 4g

18%

Trans Fat 0g

Polyunsaturated Fat 4g

Monounsaturated Fat 13g

Cholesterol 10mg

Sodium 511mg

21%

Total Carbohydrates 70g

23%

Dietary Fiber 12g

48%

Sugars 10g

Protein 18g

Vitamin A

253%

Vitamin C

60%

Calcium

23%

Iron

23%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

• 3 tablespoons olive oil
• 1 medium onion, diced
• 4 garlic cloves, thinly sliced
• 3 teaspoons cumin
• 2 teaspoons chili powder
• Salt and pepper
• 1 (3-inch) cinnamon stick
• 1 pound butternut squash, *cubed
• 2 cups of chicken stock (or vegetable stock to make vegan)
• 1 can of chickpeas, drained
• 1 can (14 oz.) diced tomatoes with juices
• 1 pinch of saffron (optional)
• 1 tablespoon lemon juice
• Lemon peel (avoid the whites) from half an organic lemon, chopped
• 1 cup of couscous or bulgur wheat
• ¾ cup of plain yogurt mixed with 1 teaspoon lemon juice
• 1/3 cup of slivered almonds, toasted
• Fresh cilantro leaves, roughly chopped

Instructions

1. Heat the olive oil in a heavy-bottomed saucepan or a Dutch oven. Add the onion, garlic and cinnamon, and sauté until translucent (about 4 minutes) and then add the cumin, chili, salt and pepper and sauté for another 2 minutes.
2. Add the squash, and season once again with salt and pepper. Stir to coat and cook for another 3 minutes.
3. Add the broth, chickpeas, tomatoes and their juices, saffron, lemon juice and peel. Cover with a tight fitting lid and reduce the heat to low, and simmer the stew for about 15 minutes or until the butternut squash is fork tender. Season with salt and pepper.
4. Mix the yogurt and lemon juice together in a little bowl.
5. Serve the stew over couscous or bulgur in a bowl, and top with the lemon yogurt, toasted almonds, and cilantro.

* How to cut a butternut squash

1. Peel the skin off the butternut squash. Cut it in half right were the curve starts, so you have a "top" and "bottom" part.
2. Cut the "top" part into 1-inch thick long strips (lengthwise from top-to-bottom) and then cut them into cubes.
3. For the "bottom" part, remove the bottom end piece and toss away. Cut in half (lengthwise from top-to-bottom) through the center, and remove the seeds with a spoon. Then cut the two parts lengthwise into wedges, making long strips (including the curve line from the squash) and finally cut them into cubes.

By DiepLicious

beta

calories

521

fat

22g

protein

18g

carbs

70g

DiepLicious https://dieplicious.com/

December 19, 2013 5 comments

Christmas dishes Danish Cuisine Uncategorized Vegan Vegetarian

DANISH AGURKESALAT (“CUCUMBER SALAD”)

by Tina Diep December 11, 2013

written by Tina Diep

smoeerebroed Here is a little for the pickling enthusiasts. This mildly pickled cucumber is great in sandwiches and it is one of the alternative toppings that works well in combination with liver pâté (leverpostej) or pork meatballs (frikadeller) on top of Danish open-face sandwiches (smørrebrød). It is also one of the essential ingredients in a Danish hotdog. This recipe is very easy to make.

Danish agurkesalat ("cucumber salad")

2014-01-24 03:37:36

Yields 1

Save Recipe

Nutrition Facts

Serving Size

724g

Yields

Amount Per Serving

Calories 837

Calories from Fat 9

% Daily Value *

Total Fat 1g

Saturated Fat 0g

Trans Fat 0g

Polyunsaturated Fat 0g

Monounsaturated Fat 0g

Cholesterol 0mg

Sodium 7090mg

295%

Total Carbohydrates 206g

69%

Dietary Fiber 7g

30%

Sugars 185g

Protein 4g

Vitamin A

Vitamin C

14%

Calcium

17%

Iron

19%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

• 1 English cucumber
• 1 tablespoon of salt
• 200 ml distilled white vinegar
• 180 grams of sugar
• 10 whole peppercorns
• 2 bay leaves

DIRECTIONS

Cut the cucumber into very thin slices and put it in a strainer with salt (the salt will draw water out of the slices). Let them sit for about 30 minutes to drain.
1. In the meantime, mix the remaining items and heat in a small pot for about 2 minutes, until the sugar dissolves. Allow the mixture to cool.
2. Use your hands to squeeze the excess liquid out of the cucumbers, and add to the cooled mixture of other ingredients and mix.
3. Place in a sealed jar and let sit for a day in the refrigerator before serving.

By DiepLicious

beta

calories

837

fat

protein

carbs

206g

DiepLicious https://dieplicious.com/

December 11, 2013 0 comment

Asian Cuisine Lunch Side dish Uncategorized Vegetarian Vietnamese Cuisine

CRISPY TOFU IN OYSTER SAUCE

by Tina Diep December 4, 2013

written by Tina Diep

This is a simple but tasty tofu dish that works well alone as a snack, or as part of a Asian-themed meal.

Crispy tofu in oyster sauce

2014-01-24 03:55:57

Serves 4

Save Recipe

Nutrition Facts

Serving Size

136g

Servings

Amount Per Serving

Calories 199

Calories from Fat 120

% Daily Value *

Total Fat 14g

21%

Saturated Fat 2g

Trans Fat 0g

Polyunsaturated Fat 4g

Monounsaturated Fat 8g

Cholesterol 0mg

Sodium 845mg

35%

Total Carbohydrates 11g

Dietary Fiber 1g

Sugars 1g

Protein 11g

Vitamin A

Vitamin C

Calcium

18%

Iron

11%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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TOFU

• 1 package (14 oz. / 400 grams) extra firm tofu
• 2 tablespoons all-purpose flour
• 2 tablespoons cornstarch
• 1 teaspoon salt
• ¼ teaspoon pepper
• 2 tablespoons sesame oil

SAUCE

• 1 small shallot diced
• 1 teaspoon peanut oil
• 2 tablespoons oyster sauce
• 1 ½ tablespoons water
• ½ teaspoon sugar
• 1 scallion diagonally sliced

TOFU DIRECTIONS

1. Press the tofu to drain the liquid*
2. Cut the tofu in half on the height side (about 3/8”x 5” x 3.5”) and then cut again lengthwise making 20 equal 5” length strips.
3. Mix the flour, cornstarch, salt and pepper in a bowl and turn the tofu pieces in the flour mix.
4. Heat 1 tablespoon of sesame oil in a pan over medium heat until hot. Add the tofu to the pan in one layer (it may take two rounds to fry the whole package). Fry one side until browned and crisp, and then turn to fry the other side. Remove the fried tofu onto a paper towel-lined plate to absorb excess oil.
5. Arrange neatly stacked on a serving plate.

SAUCE DIRECTIONS

1. Heat peanut oil in a small pan on medium heat, and then sauté the shallots until browned.
2. Turn the heat to low and add the oyster sauce, water and sugar. Mix to make an even sauce. 3. Let the sauce simmer for another minute to thicken and pour it over the fried tofu. Sprinkle with scallions.

Notes

*To drain the tofu, place some paper towels on a plate, put the tofu on top, and cover with another layer of paper towels. Press the tofu by putting another plate on top and weighting down with something, such as a heavy book. Press for at least 15 min.

By DiepLicious

beta

calories

199

fat

14g

protein

11g

carbs

11g

DiepLicious https://dieplicious.com/

December 4, 2013 0 comment

Health Italian Cuisine Uncategorized Vegetarian

HEALTHY VEGGIE LASAGNA

by Tina Diep November 14, 2013

written by Tina Diep

Even meat lovers will love this recipe. It is packed with vegetables, easy to make, and the smell of the roasted veggies will make your mouth water. Classic lasagna recipes can be pretty heavy, so avoiding the meat and substituting cottage cheese for the béchamel sauce (white sauce) will make the lasagna lighter and your stomach happier. I have served this dish many times and have seen the skeptical faces overturned. Unfortunately I can’t take the whole credit for this recipe. It is inspired from my sister-in-law, Sarah, and my friend’s mother, Alicia, who both make excellent lasagna. My recipe combines my favorite parts from each of them.

Healthy veggie lasagana

2014-01-25 14:19:51

Serves 8

Save Recipe

Nutrition Facts

Serving Size

222g

Servings

Amount Per Serving

Calories 241

Calories from Fat 116

% Daily Value *

Total Fat 13g

20%

Saturated Fat 5g

25%

Trans Fat 0g

Polyunsaturated Fat 1g

Monounsaturated Fat 6g

Cholesterol 28mg

Sodium 394mg

16%

Total Carbohydrates 16g

Dietary Fiber 4g

14%

Sugars 6g

Protein 16g

Vitamin A

38%

Vitamin C

Calcium

22%

Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Roasted vegetables

• 1 eggplant (about 1 lbs./450 grams), cut into 1-inch cubes
• 1 medium squash, cut into ½ -inch cubes
• 8 oz. (225 grams) mushrooms, cubed
• 1 medium-large onion, cut into ½ -inch cubes
• 1 large carrot, cut into ½ -inch cubes
• 4 garlic cloves, crush and minced
• 3 tablespoons olive oil
• Salt and pepper

Spinach mix

• 1 pack of frozen spinach (10 oz. / 280 grams)
• 16 oz. (450 grams) cottage cheese
• ½ teaspoon of nutmeg

Other

• 1 jar (24 oz. /680 grams) of tomato sauce with basil (preferably organic with natural ingredients; • I used Rao’s homemade tomato basil sauce)
• 1 package of no boil lasagna
• ½ pack of shredded mozzarella cheese (optional)

Instructions

1. Preheat the oven to 440 deg F (225 deg C)
2. Cut all the vegetables and lay them out on a baking sheet, drizzle oil and spices, and mix well.
3. Roast for about 20-25 minutes or until they look roasted, turning the vegetables once or twice. Once the vegetables are done, turn the oven temperature down to 375°F (190°C)
4. Mix the spinach with the cottage cheese, nutmeg, salt and pepper.
5. Use a large ovenproof lasagna pan about 13”x 9” (33cm x 23cm) and layer the lasagna like this
6. Add a thin layer of tomato sauce in the bottom
7. 1 layer lasagna noodles with ½ of the roasted vegetables and a little tomato sauce on top
8. 1 layer lasagna noodles and ¾ of the spinach mix and a little tomato sauce.
9. 1 layer lasagna noodles, the rest of the roasted veggies, a little tomato sauce, the rest of the spinach mix and finish with the rest of the tomato sauce. Make sure to get the tomato sauce around the edges and cover all the lasagna noodles. (You can also add a little milk or water to the tomato sauce jar to get the rest out, and pour it over the lasagna for a more moist dish)
10. Sprinkle the top with shredded cheese
11. Put it in the oven for about 40 minutes or until the cheese is nicely browned.

By DiepLicious

beta

calories

241

fat

13g

protein

16g

carbs

16g

DiepLicious https://dieplicious.com/

November 14, 2013 1 comment

Lunch Main Dish South American Cuisine Uncategorized Vegetarian

FRESH CORN TACOS

by Tina Diep August 26, 2013

written by Tina Diep

Corn is in season now so take advantage of it while the flavors and juiciness are at their prime. The recipe was inspired by my husband’s love for all foods that can be wrapped up to eat. This dish is vegetarian, and for a twist you can also add black beans or avocado.

Fresh corn tacos

2014-03-18 02:37:00

Yields 10

Save Recipe

Nutrition Facts

Serving Size

110g

Yields

Amount Per Serving

Calories 214

Calories from Fat 96

% Daily Value *

Total Fat 11g

17%

Saturated Fat 5g

26%

Trans Fat 0g

Polyunsaturated Fat 2g

Monounsaturated Fat 3g

Cholesterol 24mg

Sodium 181mg

Total Carbohydrates 23g

Dietary Fiber 3g

11%

Sugars 3g

Protein 9g

Vitamin A

Vitamin C

Calcium

21%

Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

• 5 cobs of sweet corn
• 1-2 tablespoon of sunflower oil or butter
• 2 ½ tablespoons of homemade taco seasoning for a spicy touch (see recipe in another post )
• 1 large shallot, sautéed
• A handful of pitted kalamata olives, cut in half lengthwise
• Chopped cilantro
• Lime wedges
• 2 cups of shredded cheese
• 10 corn tortillas

Instructions

1. Shave the corn off the cobs along the stem.
2. In a pan over medium heat oil or butter, then sauté shallots for a few minutes until lightly browned. Add the cut corn and taco seasoning for a few minutes more to release the flavors from the spices. The longer the spices get cooked, the spicier the corn filling will be.
3. Serve the tortillas stuffed with the corn filling, shredded cheese, lettuce, a few kalamata olives, cilantro and a wedge of lime to squeeze over your corn.
4. Serve with a cold Mexican beer.

By DiepLicious

beta

calories

214

fat

11g

protein

carbs

23g

DiepLicious https://dieplicious.com/

Homemade taco seasoning

August 26, 2013 0 comment

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