Lima Bean Salad

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Ingredients

1 bag of frozen lima beans

1/2 cup of chopped mint (loosely packed)

1/4 cup of pecorino romano cheese; shredded

Salt & Pepper

2 tbsp olive oil

 

Beans:

In a medium-sized pot, bring about 2 cups of water to a boil.

Once the water is boiling, pour in the bag of frozen lima beans.

Cook for about 3 minutes- you want the beans not be soft and mushy, but not grainy.

Drain the beans and set aside.

 

Assemble:

In your serving bowl, add the lima beans, mint & pecorino romano cheese.

Add the salt & pepper and toss with olive oil.

Serve while the lima beans are semi-warm.

Fennel, Avocado & Orange Salad

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Ingredients:

2 avocados; diced

2-3 oranges (OR 2 oranges, 1 grapefruit); supremed

1 fennel bulb; diced

3 tbsp orange juice (from the above oranges)

2 tbsp olive oil

Salt & Pepper

 

In your serving bowl, layer the chopped fennel and avocado.

Supreme your oranges OVER the fennel and avocado, letting the juices fall into the bowl (this will help build your dressing).

Once your oranges are supremed, squeeze the oranges out over the bowl.

When you are about to serve the salad, drizzle with olive oil and salt and pepper!

Beef & Potato Madras Curry

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Ad: I worked with Maya Kaimal Foods to create this post!

Ingredients

1 lb of beef stew meat

1 jar of Maya Kaimal Madras Curry Simmer Sauce

1 1/2 cups of potatoes; diced

1 red onion; sliced

1 1/2 jars of water (use the curry sauce jar)

Salt & Pepper

Rue: 1 heaping tbsp of flour & 2-3 tbsp of water

Note: I made this in a crockpot but you can definitely do this in a dutch oven or even a pot on your stove.  I wanted to use my crockpot so I didn’t have to worry about leaving my stove on!

Prep

In a large pan, add the beef, salt & pepper and cook until nicely browned on the outside.

Don’t worry about if the meat is fully cooked through, you are really just looking for a nice sear on the outside.

 

Crockpot

Set your crockpot to “high” and add the potatoes, onions, and cooked beef.

Pour the Madra Curry Simmer Sauce over the top as well as the water.

Mix so that the ingredients are fully incorporated and everything is pretty much submerged in the liquid.

Cook on “high” for about 4 hours, stirring occasionally.

About 20 minutes before you are about to serve, mix the flour and water in a small separate bowl until it looks like a loose paste.

Add it to the curry and mix it well.

Let it cook on “low” for another 20-30 minutes.

The rue will help thicken up the curry.

 

The potatoes should be soft and the beef should be almost falling apart.

Serve over rice and with (optional) peanuts and or cilantro.

(Updated) Zucchini Bread

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Ingredients

2 1/2 cups of shredded zucchini

1 cup canola oil

2  (generous) Tsp vanilla

3 eggs

2 cups sugar

3 cups of flour

1 Tsp salt

1 Tsp baking soda

1 Tsp baking powder

1 Tsp cinnamon

1/2 Tsp pumpkin pie spice

1/4 Tsp ground ginger

1/4 Tsp ground nutmeg

 

In a medium-sized bowl, mix together the oil, sugar, eggs, vanilla, and zucchini.

In a larger bowl (I used my Kitchen Aid mixer) mix together everything else (all the dry ingredients).

Combine the wet ingredients into the dry ingredients and mix well.

Spray two loaf pans with non-stick spray and separate the batter into the two pans.

Bake at 325F for 1 hour.

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My favorite way to eat zucchini bread is for breakfast with either raspberry jam or cream cheese!

Eat DC: Pappe

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Pappe is relatively new to the 14th Street Restaurant scene in DC and boy, am I happy it has!  I love Indian food, and after Rasika, I felt like the “cool” Indian” restaurant options were sort of lacking.  Pappe is changing that.  The food is authentic, modern and delicious and the restaurant is fun and excited; and the cocktails definitely help :).

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The second you walk in, you feel like you are in a hip new restaurant with fun staff and decor.  While everything seems pretty modern, the cuisine definitely is rooted in traditional Indian dishes and flavors.  The innovation on the menu comes mostly in the form of small plates/appetizers, drinks, and the desserts.

When I went, we ordered the samosas, tandoori gobi, garlic naan, chicken tikka masala, daal fry, and palak paneer.  Everything was incredible and even though we were stuffed, we couldn’t pass up the chai creme brulee.

Pappe is my new go-to Indian restaurant in my neighborhood.  I can’t wait to go back and try everything else they have to offer!

Eat DC: Maydan

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Maydan is one of DC and the country’s hottest restaurants right now and it is no surprise why.  Located in the back of the Manhattan Laundry area of DC (think: W and 14th Street), Maydan’s entrance is pretty easy to miss.  In fact, while I was waiting for my friends to arrive, several people asked me where Maydan was and were surprised when I pointed to the discreet big door behind me.

When you walk in, it is like you have been transported to a secret tree house in the Middle East!  The two-floored restaurant features brick walls, a beautiful bar and the show stopper, a large copper grill hood for their open flame plancha.  The unique thing about Maydan is that everything they “cook” they cook on the plancha- no oven, stovetop or salamander.

The food is a big mix of cuisine types focused within the Middle East and North Africa.  While putting together the menu, the chef’s pull from a variety of influences and traditions, ranging from Persian, Algerian, Tunisian and Lebanese.  There are some classics, like hummus and kebab and some dishes that I have never heard or tasted before.

Side note: I was even more excited to try Maydan because one of the executive chefs/owners (Chris Morgan) worked at the Partisan when I was a hostess there a few years ago!  I love seeing where my old coworkers end up!

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I have been to Maydan twice now and both times truly blew me away.  Some of my favorite dishes were the Season Fatoush salad, Halloumi cheese, Beiruti Hummus, Cauliflower and then two of my favorite dips are the Zhoug and Toum.

DC is lucky to have Maydan and everyone should try to get a reservation.  It is a perfect place to go with a group to try everything!