Archive for the ‘Snacks’ Category

Savory Parfait 1

I really enjoy making savory parfaits, so I experimented with some of my favorite ingredients and made this. I was amazed at how delicious it turned out. I used white quinoa and other favorites like: hot green chilly peppers (serano or Jalapeño work so take your pick), avocado, buttermilk and cilantro. So, here is what you’l need for about 3 parfaits :

1) Cup of cooked Quinoa (to cook place the quinoa in a mesh strainer and rinse with cold water, then heat 2 tsp of olive oil and add the quinoa. Stir for about one minute then add 2 cups of boiling water . Once it starts bubbling, cover and look under low heat for about 15 minutes. Let sit for a few minutes then fluff with a fork).

2) An avocado diced

3) spicy green condiment that is made by combining 2 hot chilly peppers (I used Serano), half a bunch of cilantro, 1/4 cup of juice from a lime, and salt to taste. You can adjust this to your taste–if you like it mild then use one pepper and take out the seeds.

4) about 3 cups of buttermilk

5) finely ground cayenne pepper

6) finely chopped cilantro for garnish

Now it is time to assemble. Take your serving glasses and add about 1/4 cup or less of buttermilk. Then add some a layer of quinoa, then a layer of the spicy green condiment. Then add another layer of the quinoa and the spicy green condiment. Then top it off with the buttermilk , and add the diced  avocado and garnish with a few dashes of colorful cayenne pepper and some cilantro. Serve warm or chilled. Absolutely delicious.


Savory Parfait 2

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Eggplant and Yogurt


Eggplant and yogurt are two of my favorite foods, and when they are paired up in a dish then that makes three of my favorite foods. This is a pretty easy salad to make, and very delicious. It’s also a very pretty dish. You will need:

1) An egg plant, peeled and cut into

2) Olive Oil for frying

3) Salt to taste

4)  1/4 tsp ground cumin

5) 2 finely minced garlic cloves

6) 1 cup of Greek yogurt of any plain yogurt of your choice

7)  chopped cilantro for garnish

8) ground paprika or red chilly powder

9) 1 tsp of fresh lemon juice

Place eggplant fries in a colander and sprinkle a little salt on them and leave aside for 15 min. This helps pull the moisture from the eggplant  so there’s no oil spatter while frying. This also prevents the eggplant from absorbing a lot of the oil. But if you’d rather skip  this step, it’s perfectly okay.

Now place a frying pan under medium/high heat and add some olive oil. I don’t like immersing the eggplant fries in oil because they become rather fragile as they cook and hence too soft to handle-especially since the skin has been peeled and there’s nothing to hold the eggplant meat together as it cooks. So, just add enough oil to brown one side and then flip on the other side and brown. Then place them carefully on a paper towel to drain some of the oil.  Once you are done it is time to mix the yogurt.

Place the yogurt in a bowl and dilute with 1/4 of a cup or so of water–you do not want it to thick or too thin. I like it in between. I use a whisk to get a nice smooth texture. I then whisk in the cumin, garlic, and fresh lemon juice with the yogurt.  Add the salt to your taste . Then add the eggplant fries and gently fold with a spoon, then sprinkle the paprika or red chilly paper on the “face” of the salad,  as we say in Yemen,  and garnish with the cilantro. Serve chilled.


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