BEST Lebanese Rice with Vermicelli and Pine Nuts | The Mediterranean Dish
A simple recipe made with a few ingredients: vermicelli pasta, rice, and olive oil, topped with toasted pine nuts.
???? FULL RECIPE:
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???? GREEK OLIVE OIL:
INGREDIENTS:
???? 2 cups long grain or medium grain rice
???? Water
???? 1 cup broken vermicelli pasta
???? 2 1/2 tbsp olive oil
???? Salt
???? 1/2 cup toasted pine nuts, optional to finish
Lebanese Chicken Rice Pilaf - رز على الدجاج
Hey all! Today's video is another Lebanese classic! A recipe for generations, I recreated it my way! Please try and enjoy!
Ingredients:
Broth:
2 chicken breasts
1 yellow onion, sliced
1 cinnamon stick
1 shallot, diced
200g ground beef
2 cups rice
pine nuts
olive oil
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this is my go-to weeknight chicken thigh dinner #shorts
cooking for myself · part xli
@chefsteps i love y'all
chicken thigh · kale salad · sweet potato purée
drink · Tokyo Black [Porter] (Yo-Ho Brewing Co)
#chicken #kale #sweetpotato #puree #chickenthigh
#asmrfood #korean #foodie #foodasmr #cooking #cookingathome
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RECIPE • CHICKEN + KALE + SWEET POTATO
CHICKEN THIGHS
serves as many thighs as you can fit comfortably on a skillet
chicken thighs
salt + black pepper
chicken fat or any oil
cast iron skillet
thermometer
method
salt and pepper both sides of your chicken thighs
optional - trim excess fat/skin and debone, i like to keep the bone-in as it keeps the presentation nicer (and less work)
place on a wire rack, dry the skin with paper towels, and (optional) let dry out in your fridge (i like to do this overnight)
preheat oven to 400F
heat a skillet over medium heat, add 1 tbsp chicken fat/oil
place chicken, skin-side down, and let skin cook
check periodically for 5-8min, you want have a golden brown skin
once skin is done, flip thigh skin-side up
place skillet into oven
cook for about 7min, depends on thickness of thighs
use a thermometer and cook until min. 165F, all the way up to 185F
be careful not to bare-hand that pan handle, use towels/mitts!!!
plate on top of kale salad and sweet potato purée
SWEET POTATO PURÉE
serves 4
~1.1 lbs / 500 g - sweet potato or yam
7.5 tbsp butter / 100 g butter
~0.5 cup / 100 g - water
0.5 tbsp / 4 g - salt (or to taste)
method
peel the skin off sweet potatoes/yams
slice into approx. 1cm pieces
in a pot over high heat, add all ingredients
place lid on until you hear boiling, then remove lid
reduce to med heat, simmer until mushy consistency and most water has evaporated (approx. 10min)
add everything to a blender (or use an immersion blender) and blend until smooth
adjust seasoning if need be
either make the day before and seal in an airtight container in the fridge, or place back into a saucepan on low heat with the lid, and mix occassionally (if it dries out it can harden and get gross)
KALE SALAD
with salads, i tend to go by taste, practicing my palate to see if it needs more acid, salt, fat, etc. when making this salad, i did not measure anything, i tasted as i went. feel free to use another variety of kale as well.
salads are a great way of practicing your palate, they’re (usually) very malleable, relatively cheap, and quick to put together.
~0.5 lb / 200 g - kale (lacinato variety)
~2 tbsp / 28 g - extra virgin ???????? olive oil ????
~4 tbsp / 80 g - fresh lemon juice ????
80 g - golden berries (dried)
60 g - pine nuts
salt + black pepper
fresh grated parmigiano-reggiano
method
wash your kale, drain, and drizzle some olive oil + lemon juice on
optional - massage kale leaves, this helps break down fibers in the plant
with a sharp knive, cut very thin slices of kale (include the stem too)
in a salad bowl, add kale, golden berries, pine nuts, black pepper, salt, parmesan
mix thoroughly, taste, and adjust to your liking
too acidic? add olive oil/parmigiano
too salty? add olive oil/lemon juice/kale
too bitter? add lemon juice/kale/salt/parmigiano
???? Lidia Bastianich's Chicken With Olives & Pine Nuts Recipe? So Good!
My Angels, My Dears! This 2nd selection for Italian/Italian American cuisine (Giada's Chicken Piccata is 1st) by a favorite chef of mine, award-winning chef and bestselling author, Lidia Bastianich. Enjoy!
Try any of her recipes for an authentic taste of Italy. I think she is the best!
Her book from where I got the recipe is listed below. Also listed below are YouTube channels I highly recommend for your soul, spirit, and peace of mind. They are all a blessing to me.
Thank you so much for stopping by to watch today! If this is your first time, Welcome! If you're returning, Welcome back, My Angel, My Dear!
Many Blessings and Much Favor,
Angel
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Intro Music: Liquid Honey by Natalie Anne Salomon
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Instagram: @angelculinarykitchen
emails: angelculinarykitchen@gmail.com; ygbentley@gmail.com
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Recipe:
Pollo con Olive e Pignoli (Chicken with Olives & Pine Nuts) by Chef Lidia Bastianich
Lidia Cooks from the Heart of Italy, published by Alfred a. Knopf.
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My Recommended YouTube Channels (Let each know I sent you when you visit.):
Angela Mashelle (for fashion/lifestyle for women over 40)
At Home With Tee (for home cleaning/DIY/decor inspo)
Decorating Made Easy with Trina (for home cleaning/decor inspo)
GodFirst (for your soul)
Grace For Purpose (for The Word, prayers, teaching, inspiration)
It's My Life Daralyn (for cleaning, tips, DIYs from a cleaning business owner)
Level Up with Janet E.! (for your spirit)
Waffled Chicken Breast Stuffed with Spinach, Pine Nuts and Feta
Cooking has never been easier or delicious. Put a twist on a classic dish by cooking it on a waffle iron.
Recipe: Waffled Chicken Breast Stuffed with Spinach, Pine Nuts and Feta
Recipe excerpted from Will It Waffle? by Daniel Shumski (Workman Publishing). Copyright © 2014. For more information on Will It Waffle? or to buy the book, visit willitwaffle.com