Sides

Loaded Beef Nachos

- Amanda 2 Comments

Is it the weekend yet? Close enough I think. And maybe just the right time to start dreaming about indulging in something as mouth watering as these Loaded Beef Nachos. A name I’m not sure really does this plate justice. Because it really made all our nacho dreams come true and I’m pretty sure will do the same for you. It’s exactly what our locked down life needs at this point where, quite frankly, we’re all starting to feel pretty over it. But we’re pushing on through as it doesn’t seem to be anywhere near over yet. And in the meantime, we’ll be right here eating these.

This recipe really makes that perfect plate of nachos. You’ve got crunchy chips, ultra smooth nacho sauce, cumin-spiced black beans (though pinto or even kindey will do the trick,) taco-seasoned beef, saucy yogurt, and fresh pico de gallo and guacamole. A little fresh cilantro on top and if you close your eyes you just might feel like you’re in your favorite nacho joint with the fam or your besties, wherever that may be.

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Quick Vegetable Fried Brown Rice

- Amanda

This Quick Vegetable Fried Brown Rice is such an easy dinner to throw together and the perfect way to give leftover rice new life. We generally eat brown rice at home, so that’s what I like to use for this, but if you have cooked white rice on hand, that will work just fine too. And whatever vegetables you have can be subbed in as well. The point with this dish is to have a fast, easy, delicious and nutritious meal on the table in no time. And yes, I think this can be classified as healthy. Much healthier at least than take-out variety fried rice but tastes just as good. And even more so if you’re using brown rice. If you have cooked quinoa or cauliflower rice on hand, those would definitely kick up the health factor (I’ve got a great cauli-fried rice recipe coming soon.)

And to add another good-for-you element, I like to serve this on top of shredded purple cabbage. It gives great crunch and turns this into a nice salad. Add a dash of Sriracha, a bit more scallions, maybe even a little cilantro and instant gourmet perfection. And if you want it to be a little more filling, it tastes delicious with chicken, beef, sauteed tofu, or any other protein you want to add on top.

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Our Favorite Hummus Recipe

- Amanda

I’ve noticed when it comes to hummus, there are typically two camps of people. Those who like it super light and creamy and those who prefer it a little thicker, and more dense. I am definitely a fan of the former. Maybe that’s a result of being lucky to have had so many store bought varieties available at grocery stores in the states, which are usually more on the creamy side. Also, I find the softer and fluffier it is, the easier it is to scoop up with a nice piece of pita bread or cucumber round. Which is pretty much the point, right? Unless you are so in love with it, you just eat it by the spoonful like the youngest hummus fan in our house. She can’t get enough.

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Broccoli & Lemon Orzo Salad

- Amanda

Hello and happy Friday. I know that doesn’t mean much anymore, as most days just blend together like Groundhog Day.  But for me it means I get some help from “Baba” (dad in Turkish) with the kids for the next 2 days.  A welcomed moment to breathe for sure.  But on to why I’m even more excited today.  I get to share with you this dead simple, yet so tasty Broccoli & Lemon Orzo Salad.  The ingredient list is minimal and it comes together so fast.  But packs a big big punch.

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Zeytinyağlı Pırasa (Turkish Braised Leeks & Carrots in Olive Oil)

- Amanda

During quarantine (lockdown for us) and not being able to eat out or enjoy a meal at my mother-in-law’s, I’m discovering how much I’m missing certain Turkish dishes. Babaanne, as she’s known in our house (grandma in turkish, specifically “father’s mother,”) is an AMAZING cook and would spoil us with a feast of a full spread of traditional dishes when we had dinner at her house every week (pre-Covid-19.) I’m talking like 6-8 different platters of yum. Trust me, even the pickiest eater would be able to find something to their delight. Well, I miss her food and all the wonderful little “ev yemekleri” (home-style) cafes we’ve come to love in our area.

While lately I’ve been making plenty of comfort foods I grew up with and those the kids love from home, I am also trying my hand at some of Babaanne’s specialties. This Zeytinyağlı Pırasa (pronounced pur-ah-sah) or Braised Leeks and Carrots in Olive Oil is one of them. I’ve made it a few times before, but (dare I say,) I think have finally nailed it to tasting just like hers, ok as close as possible….maybe minus a little of the olive oil and well of course, hers will always rein supreme.

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