longbeak

Kookoo Sabzi (Persian Herb Frittata)
Prep Time: 15 minutes Cook Time: 35 minutes Total Time: 50 minutes Yield: 6-8 servings

Ingredients

1 cup fresh dill, finely chopped
1 cup fresh cilantro, finely chopped
1 cup fresh parsley, finely chopped
3 cups fresh garlic chives or spring onion, finely chopped
6 large eggs
3 tablespoons Greek yogurt
½ cup walnuts, chopped coarsely (optional, plus more for garnish)
⅓ cup barberries, soaked in water for 10-15 minutes (optional, plus more for garnish)
1 teaspoon dried fenugreek
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon ground turmeric powder
½ teaspoon paprika
1 tablespoon cornstarch or all-purpose flour
3 tablespoons avocado oil (for cooking)


Instructions

In a large mixing bowl, combine all the herbs and mix until evenly distributed.
In another large bowl, whisk together eggs, yogurt, walnuts and barberries (if using), fenugreek, salt, pepper, turmeric powder, paprika, and cornstarch until smooth.
Add the egg mixture to the herbs. Stir until evenly combined.
In a non-stick 10-inch skillet, add oil and heat over medium heat for 1-2 minutes until hot. Add the batter and spread evenly.
Cover the skillet and reduce the heat to low. Cook for 15-20 minutes until the top has set. You can run a rubber spatula along the outer edges of the frittata to make sure it’s not sticking.
Take a large plate (larger than the size of the pan) and place it upside down over the pan. Carefully flip the pan over to flip the frittata onto the plate.
In order to firm up the bottom half of the frittata, repeat the same process. Carefully slide the frittata back into the pan and cook for 10-15 minutes (covered) until the bottom is completely set.
Remove from heat and allow it to cool. About 5-10 minutes.
Garnish with crushed walnuts and dried barberries, if desired. Slice into wedges and serve warm or cold with Persian bread and yogurt.

Notes

How to store: To store leftover Kookoo Sabzi, let it cool to room temperature before placing it in an airtight container. It will stay fresh in the refrigerator for up to 4 days.

How to reheat: Reheat in a pan over medium heat for a few minutes or microwave in short intervals until warmed through. For a crispier texture, use an air fryer or oven at 300°F for about 5-7 minutes.

How to freeze: Kookoo Sabzi freezes well. Wrap individual slices in plastic wrap and place them in a freezer-safe bag or container. Freeze for up to 2 months. To reheat, thaw in the fridge overnight and warm in the oven or pan.

Fried Cabbage and Bacon Slaw
Yield: serves 6-8

Ingredients

12 ounce package of smoked bacon
1 small head green cabbage, outer leaves removed and cored
1 small yellow onion, peeled, halved, and thinly sliced.
1 medium carrot, peeled and cut in small dice
salt and fresh cracked black pepper

Instructions

Cook the bacon until crisp, and drain. Reserve the grease, and crumble the bacon. Halve or quarter the cabbage and shred it finely.
In a large skillet or wok, heat 3 tablespoons of the bacon grease and sauté the onion and carrot for a few minutes until softened. Add 2 to 3 more tablespoons of grease, and add the shredded cabbage along with half of the cooked bacon, and stir fry until the cabbage starts to brighten in color, turn glossy, and soften. This will only take a few minutes, but you can customize your slaw by cooking it a little less or more than this. Season to taste with salt and pepper.
Serve the slaw hot or warm, topped with the rest of the crumbled bacon.
Leftover slaw stored in the refrigerator will stiffen due to the bacon grease. Bring the slaw to room temperature or heat it briefly in the microwave before serving.

Make it your own

Make it tangy - the flavor is amazing as is, but you can, if you like, hit the slaw with a little vinegar at the end of cooking. This gives it a nice tang.
Make it with other meats - leftover corned beef, ham, pancetta, or sausage.
Make it with red cabbage.
Make it with classic coleslaw spices - You could also use onion and garlic powder, celery seed, caraway seeds or a little mustard.

Chicken Artichoke Pasta
Prep Time 10 mins Cook Time 20 mins Total Time 30 mins Servings 6

4 tablespoons olive oil
1/3 cup green onions chopped
1 tablespoon garlic chopped
1 pound boneless skinless chicken breast cut into bite size pieces
1 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1/3 cup water
14 ounces artichoke hearts drained
1 cup heavy cream
1 1/2 teaspoons butter
10-12 ounces penne pasta cooked
3/4 cup fresh grated parmesan cheese

INSTRUCTIONS

Heat olive oil, onions, and garlic in a large skillet. Add chicken, salt, and red pepper flakes. Cook until chicken is cooked through.
Add water and scrape the bottom of the skillet. Add artichoke hearts and heavy cream.
Let reduce (cook 7 minutes until half as thick).
Remove from heat and stir in butter and parmesan cheese. Add pasta.
Serve with green onions, red pepper flakes, and parmesan cheese.

NOTES
Looking to mix it up? Try shrimp instead of chicken for a delicious alternative.
Or, for a vegetarian version, use mushrooms instead of chicken.
You can use marinated artichokes for even more flavor!

Creamy Peanut Butter Fudge
Prep Time: 5 mins Cook Time: 4 hrs Total Time: 4 hrs 5 mins Servings: 48 1-inch squares

1 cup butter
1 cup creamy peanut butter
1 teaspoon vanilla
3½ cups powdered sugar

Instructions

Microwave Directions

Combine the peanut butter, butter, and vanilla in a glass bowl and melt in the microwave for 90 seconds. Stir to combine, it should come together very quickly and be smooth and creamy. Slowly add the powdered sugar a cup or so at a time. Stir to combine thoroughly.
Grease an 8-9" pan with butter or line with parchment. Transfer the fudge mixture to the pan and press into the pan. Chill for at least 4 hours before cutting. Store in an airtight container in the refrigerator.

Stovetop Directions

Combine the peanut butter, butter, and vanilla in a medium-size saucepan over medium-low heat. Stir to combine, it should come together very quickly and be smooth and creamy. Remove the pan from the heat and slowly add the powdered sugar a cup or so at a time. Stir to combine thoroughly.
Grease an 8-9" pan with butter or line with parchment. Transfer the fudge mixture to the pan and press into the pan. Chill for at least 4 hours before cutting. Store in an airtight container in the refrigerator.

Vodka Pistachio Martini
Serves 1

Ingredients

1 ½ ounces vanilla vodka
½ ounce pistachio syrup
¼ ounce crème de banana
½ teaspoon crème de menthe
2 ounces half-and-half
Optional: Crushed pistachios

Directions

Add all of the ingredients to a cocktail shaker filled two-thirds full with ice
Add the cocktail shaker top and shake vigorously until the outside of the shaker feels icy
Using a strainer, pour the liquid into a martini glass
If desired, top the pistachio martini with a pinch of crushed pistachios

Enjoy as-is, or take things over the top by adding a scoop of pistachio gelato or ice cream to transform your beverage into a pistachio martini float.

Chill your martini glass in the freezer beforehand for an extra refreshing sip.