Christmas Morning Breakfast

Vanilla French Toast with Dill Potatoes topped with an egg.

Christmas Dinner

The big night arrived and dinner was served at 7:30pm. I was so happy to have my family and neighbors join us for the big feist. I spent just under two days preparing the dishes and enjoyed every minute of it. It was my first time making turkey so I was a bit nervous about how it was going to come out. The verdict? Not quite what I was hoping for. Because I used a deep roasting pan, the turkey didn't cook evenly. The breast was done (a bit overdone for me) but the legs needed a bit more time. The solution? I separated the legs from the turkey and pan roasted them in a stainless skillet then finished it off in the oven. Yum. There is almost always a fix for your mistakes in the kitchen. The scalloped potatoes were a hit but could have used another 15 minutes or so. Once again I was reminded that timing is CRUCIAL!!!

Overall a great night. There is something about good food that makes people happy and that makes me happy:)

Tonights Creation

I got home from work around 5pm and had to get little Sima fed. Tonight was the perfect example of making most of what I had on hand since I didn't have enough time to run to the grocery store. I had organic chicken breast, Yukon potato, and some vegetables. I believe that a good cook must be able to make use of what they have in the pantry and get creative. I decided to make a pan seared chicken breast that was finished off in the oven for about 7 minutes at 400 degrees. I made a quick orange gravy using the juices from the chicken and adding dry vermouth, chicken stock, shallots, garlic, tbsp of fresh squeezed orange juice and a dab of butter.

The potatoes took about 3 minutes to prepare. I cut a large Yukon potato into 12 wedges and added some salt, fresh ground pepper, garlic powder, dried thyme and olive oil. I then put the potatoes in a Pyrex dish and roasted them in the oven for 45 minutes at 400 degrees. They turned out delicious, crispy on the outside and fluffy on the inside. Yum!

Since I had no lettuce or cucumber, I decided to make a salad out of tomatoes, avocado, and red onion. The different textures worked really well together and the onion added a really nice crunch. I whipped up a quick vinaigrette using lemon juice, orange juice, olive oil and some salt & pepper.

This meal took less than an hour to prepare and cook. So easy and my husband gave it a big thumbs up. The only thing I would have changed was reduce the salt in the gravy. Next time you pick up the phone to order take out, just think about what you may have on hand. You will save money and have a good home cooked meal in no time!

2=1

I just came up with a wonderful recipe that could either make mouth watering burgers or a delicious (and quick) Iranian kabob. You must try this!

Note: This recipe was of course inspired by my mother. She made this very comforting dish for us when we were children and now I have put my own twist to it. Enjoy!

Recipe:

1 lb organic ground beef (preferably 7-15% fat)

1 Large egg

1 Tbsp chopped garlic

2 Tomatoes on the vine (finely chopped)

1 Onion (finely chopped)

1/4 Cup of parsley (finely chopped)

2 Tsp of kosher salt

1 Tbsp turmeric

Pinch of cumin

Fresh ground pepper

Tsp red pepper flakes

Mix all ingredients in a bowl with a large fork. Be sure not to over-mix as this will make your meat compact and not juicy. For burgers shape meat into round patties and sear on stovetop for 3 minutes on each side. This may be done on the grill as well. The diced tomatoes gives the burger a lot of juice and flavor but the egg binds everything together and keeps the patty intact. You may serve this with a traditional bun or with whole wheat pita bread accompanied with Persian pickles, tomato, and red onion. Delicious!

For kabob:

Heat a large non-stick skillet on medium heat. You will not need to add any fat as the meat produces its own. Make sure the skillet is hot and spread the entire meat mixture onto the pan (as if you are making a large patty). The mixture should cover the entire pan. Make sure and put a small hole in the middle of the patty to capture the extra moisture. Cook for about 5 minutes on each side and serve with basmati rice or lavash. This is delicious accompanied with green onion and basil.

Try this recipe and tell me what you think!

Featured in some local papers...

http://www.westlinntidings.com/features/story.php?story_id=125245426100381300

http://www.thefreelibrary.com/Columbia+Crest+Winery+and+Food+Network+Star+Bobby+Flay+Unveil+the...-a0206474221

A glimpse of my cooking...

Christmas Menu

This year I will be hosting Christmas dinner at our house and am so excited to cook up a feast! I have been thinking about the menu for weeks and can't wait to put everything together. I am thinking about doing some kind of a roast, cornish game hens, saffron rice with sweet and sour barberries, a blend of Yukon gold and sweet potatoes with Gruyere cheese, grilled brussel sprouts and still need to come up with desserts and appetizers.

Growing up my mom only cooked Iranian food and rarely made things like turkey or mashed potatoes. We had a lot of lamb, basmati rice, amazing stews, and a poultry and fish prepared in ways you wouldn't dream of! My goal is to incorporate the flavors of Persian Cuisine when I make traditional American meals. Maybe a dash of turmeric in my turkey rub or a hint of saffron in the stuffing? It never hurts to try! Stay tuned to see how my Christmas feast comes out. I will be sure and post some pictures!