Easy Baked Frittata Recipe with Taylor Farms Herb Salad
A-Z World Food: Kokomo Sabzi (Herbed Frittata) - Estevan and Weyburn Library
Let’s make Kookoo Sabzi (Herbed Frittata)! You can find the written recipe here:
Ingredients:
6 Eggs
2 Tablespoons Oil
1 cup Dill
1 cup Parsley
1 cup Cilantro
1 cup Chives (or green onion)
½ teaspoon Salt
½ teaspoon Pepper
½ teaspoon Turmeric
Pinch of ground Cayenne Pepper
1 teaspoon Baking Powder
½ cup walnuts (optional)
Step 1: If you’re adding walnuts, lightly roast them in a dry skillet over medium heat for 5 minutes.
Step 2: Pull the leaves of the parsley, cilantro and dill off their stems and use a sharp knife to chop them. Add them to a large bowl.
Step 3: Add salt, pepper, turmeric, cayenne pepper, baking powder and walnuts to the herbs and mix well.
Step 4: Break eggs into a bowl and beat with a fork or whisk. Then add to the herb mix and mix together well.
Step 5: Pour egg/herb mix into a pan with hot oil. Reduce heat to medium-low, cover and cook for 20 minutes or until set.
Step 6: Turn kookoo over by using a large plate and flipping the pan overtop of it. Slid the kookoo back into the pan and cook for another 10-15 minutes.
Enjoy!
HT Organics Frittata Recipe
Great days start with great breakfasts. This HT Organics® breakfast masterpiece will fuel your day.
Vegan Lentil Veggie Frittata Soyfree - VeganRicha.com
Blended Red Lentils make the egg in this lentil frittata filled with Spring vegetables. Lentil Veggie Asparagus Frittata.
Easy Vegan Gluten-free Soy-free Recipe. No Tofu, No Chickpeas!
Recipe :--
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Giada De Laurentiis' Herbed Chicken and Spring Vegetables | Everyday Italian | Food Network
Giada prepares herbed chicken and a medley of spring vegetables!
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Italians are masters at transforming simple, everyday ingredients into dishes that are quick, healthy and satisfying. In Everyday Italian, Chef Giada De Laurentiis shares updated versions of the homey recipes she grew up with in her Italian family. She'll show you easy dishes that are perfect for every occasion: a weeknight meal, entertaining a crowd or a cozy dinner for two. Buon appetito!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Herbed Chicken with Spring Vegetables
RECIPE COURTESY OF GIADA DE LAURENTIIS
Total: 45 min
Prep: 15 min
Cook: 30 min
Yield: 4 to 6 servings
Ingredients
1/4 cup chopped fresh thyme leaves
1/4 cup chopped fresh parsley leaves
3 cloves garlic, minced
1 teaspoon fennel seeds
1/4 teaspoon red pepper flakes
Kosher salt
Freshly ground black pepper
3 boneless, skin-on chicken breasts
3 bone-in, skin-on thighs
3 tablespoons olive oil
1 tablespoon butter
6 cipollini onions, trimmed and peeled
8 ounces baby carrots, peeled and trimmed, but leaving on a bit of green tip
1 cup chicken broth
6 ounces snap peas, trimmed
4 ounces morel mushrooms
Directions
Preheat the oven to 375 degrees F. In a small bowl combine the thyme, parsley, garlic, fennel seeds, red pepper flakes, and a pinch of salt and pepper. Stir to combine. Place the chicken pieces on a work surface. Gently loosen the skin of the chicken and push the herb mixture under the skin. Season the chicken all over with salt and pepper.
Warm the olive oil in a large skillet over medium-high heat. Place the chicken in the pan, skin side down, when the oil is hot. Cook until the skin is crispy and golden, about 5 minutes. Turn the chicken and cook the same way on the other side. Turn the heat off the pan and reserve. Transfer the chicken to a baking dish, skin side up again, and finish cooking in the oven, about 15 minutes.
Meanwhile return the same pan to medium heat. Add 1 tablespoon of the butter. When the butter has melted add the cipollini onions and carrots. Sprinkle with salt and pepper. Cook until tender and golden in places, about 7 minutes. Add the chicken broth and scrape any brown bits off the bottom of the pan with a wooden spoon.
Add the snap peas and mushrooms. Simmer over low heat until the vegetables are tender and the liquid has reduced by half, about 5 minutes. Season with salt and pepper, if necessary.
Remove the chicken from the oven. Spoon the vegetables onto a serving platter along with the chicken. Spoon the sauce over the chicken. Serve immediately.
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Giada De Laurentiis' Herbed Chicken and Spring Vegetables | Everyday Italian | Food Network
OUR AMAZING KUKU SABZI (Persian Herb Frittata) & MAST-O KHIAR (Persian Yogurt Cucumber Dish) RECIPE
SO HAPPY to announce the release of our first episode of SO YEMALI! Today, we share our family recipe for KUKU SABZI {Persian Herb Frittata} and MAST-O KHIAR {Persian Yogurt Cucumber Dish}.
KuKu Sabzi is the most popular kuku and is served traditionally at Nowruz, the Persian New Year’s Day along with herbed rice and white fish. The herbs symbolize rebirth and renewal. Everyone has their own kuku sabzi recipe and uses a variety of different herbs—we are excited to share our own creation. Baked in the oven, it’s a healthier take on a Persian classic bake. (RECIPE BELOW⬇️)
It’s all SO YEMALI????Tune in and ENJOY! With❤️, Solmaz & Guiti
KUKU SABZI RECIPE
Ingredients:
6 tbs olive oil
6 large eggs
2 cups finely chopped flat-leave parsley
2 cups finely chopped cilantro
1 cups finely chopped scallion
1 cup finely chopped dill
1 cup finely chopped baby spinach
1 heaping tbs dry fenugreek (optional)
¾ cup coarsely chopped walnuts (optional)
½ cup dry barberies (optional)
1 tbs all-purpose flour
1 tsp sea salt
1 tsp turmeric
½ tsp freshly ground pepper
Preheat oven to 350
Step 1
Cut the stems of herbs and top part of scallions and discard. Wash, spin dry and finely chop all the herbs with a sharp knife or in the food processor.
Step 2
Place the herbs in a large bowl, add the other ingredients and mix thoroughly with hand or a wooden spoon.
Step 3
Heat ¼ cup olive oil in a 9 inch non-stick skillet making sure all the sides are well coated. Pour in the herb mixture and level it with the back of spoon. Cook uncovered in the middle rack of the oven for 30 minutes. Remove from oven and brush the top of kuku with the remaining oil and place it back in the oven and cook for 10 more minutes or until it turns golden greenish brown!
Step 5
Remove the skillet from oven, let it cool down a few minutes, loosen the edges and unmold by turning it over to the serving platter. Cut into wedges and
garnish with radishes. Kuku sabzi is best served with salad Shirazi or garlic yogurt with a side of naan or pita bread.
Note: This kuku can be cooked on the stove top. In this way, heat the oil in a non-stick skillet and pour in the herb mixture and cook covered on low heat for about 20 minutes or until it is set and turned golden brown. Cut into wedges and turn the other side one by one to cook until both sides are golden brown adding more oil as needed.
MAST-O KHIAR RECIPE
Ingredients:
2 cups organic plain lowfat yogurt
2 cups English or Persian cucumbers, peeled and finely chopped
1/3 cup fresh dill, chopped
2 tablespoons fresh mint, chopped
2 small cloves garlic, pressed
Fine sea salt and pepper to taste
2 tablespoons raisins
Optional:
Finely ground rose petals (pinch) for garnish/decoration
Handful of walnuts to for a protein and fiber boost (converts this into a lunch nicely) (optional)
Step1
Combine cucumbers with yogurt.
Step2
Add dill, mint, pressed garlic, raisins, sea salt and pepper to taste. If using, add walnuts. Mix well with a spoon and serve garnished with cucumber slices and dill or rose petals if using.
Note: dried dill can be used if fresh dill not available (2 tablespoons)