chars ovw blog

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Experience the flavors of the Middle East with these succulent lamb kofte burgers. They're seasoned with aromatic spices, grilled to perfection, and served with a refreshing shaved carrot salad. A delightful twist on the classic burger!

Ingredients: 1 lb ground lamb. 1/2 cup breadcrumbs. 1/4 cup finely chopped onion. 2 cloves garlic, minced. 1 tsp ground cumin. 1 tsp ground coriander. 1/2 tsp ground cinnamon. Salt and pepper to taste. 4 burger buns. 1 cup shaved carrots. 1/4 cup fresh mint leaves, chopped. 1/4 cup fresh parsley leaves, chopped. 1/4 cup plain Greek yogurt. 2 tbsp lemon juice. 1 tbsp olive oil. 1 tsp honey. Lettuce leaves and tomato slices for garnish.

Instructions: In a mixing bowl, combine ground lamb, breadcrumbs, chopped onion, minced garlic, ground cumin, ground coriander, ground cinnamon, salt, and pepper. Mix well until all ingredients are evenly incorporated. Divide the mixture into 4 portions and shape them into burger patties. Preheat a grill or grill pan over medium-high heat. Grill the lamb kofte burgers for about 4-5 minutes per side or until they are cooked to your desired level of doneness. While the burgers are grilling, prepare the carrot salad. In a separate bowl, combine shaved carrots, chopped mint leaves, and chopped parsley leaves. In a small bowl, whisk together plain Greek yogurt, lemon juice, olive oil, and honey to make the dressing for the carrot salad. Pour the yogurt dressing over the carrot salad and toss to coat the ingredients evenly. Toast the burger buns on the grill for about 1-2 minutes until they are lightly browned. Assemble the Lamb Kofte Burgers by placing a lettuce leaf on the bottom half of each toasted bun. Top with a lamb kofte patty, a generous portion of carrot salad, and tomato slices. Place the top half of the bun over the ingredients to complete the burger. Serve the Lamb Kofte Burgers immediately, garnished with extra mint leaves if desired. Enjoy your delicious Lamb Kofte Burger with Shaved Carrot Salad!

Prep Time: 15 minutes

Cook Time: 10 minutes

Lindsey Lynn

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A tasty and healthy quinoa stir-fry with lots of different colored vegetables and a tasty teriyaki sauce on top. This recipe has just the right amount of protein, fiber, and important nutrients.

Ingredients: 1 cup quinoa. 2 cups water. 1 cup broccoli florets. 1 cup sliced bell peppers assorted colors. 1 cup sliced carrots. 1 cup snap peas. 1/2 cup sliced mushrooms. 3 cloves garlic, minced. 1 tablespoon ginger, grated. 1/2 cup teriyaki sauce. 2 tablespoons soy sauce. 1 tablespoon sesame oil. 2 tablespoons vegetable oil. 1 tablespoon cornstarch optional, for thickening. Sesame seeds and green onions for garnish.

Instructions: Use cold water to rinse the quinoa. Mix quinoa and water in a saucepan. Bring to a boil, then lower the heat, cover, and let it cook for 15 minutes, or until all the water is gone. Use a fork to fluff it up, then set it aside. Warm up the vegetable oil in a big pan or wok over medium-high heat. Put in the ginger and garlic, and cook for one to two minutes, until the smell is nice. You can add mushrooms, carrots, bell peppers, broccoli, and snap peas. To make the vegetables tender-crisp, stir-fry them for 5 to 7 minutes. Put soy sauce, sesame oil, and teriyaki sauce in a small bowl and mix them together. Pour it over the vegetables and toss them to cover them all. You can make a slurry of cornstarch and water and then add it to the stir-fry to thicken the sauce if you want to. Mix well. Toss the cooked quinoa with the vegetables and sauce in the pan after adding it. Add two to three more minutes of cooking and keep going until everything is hot. Put green onions and sesame seeds on top to make it look nice. Enjoy your Quinoa Vegetable Teriyaki Stir-Fry while it's still hot!

Prep Time: 15 minutes

Cook Time: 20 minutes

Dominic

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A vegan twist on the classic General Tso's chicken, this recipe features crispy tofu cubes tossed in a savory, sweet, and slightly spicy sauce.

Ingredients: 1 block firm tofu, pressed and cubed. 2 tablespoons cornstarch. 2 tablespoons soy sauce. 1 tablespoon rice vinegar. 1 tablespoon maple syrup. 1 tablespoon hoisin sauce. 1 teaspoon sesame oil. 1 teaspoon minced ginger. 2 cloves garlic, minced. 1/4 teaspoon red pepper flakes. 1/4 cup vegetable broth. 1 tablespoon cornstarch mixed with 2 tablespoons water. 2 green onions, chopped for garnish. Cooked rice for serving.

Instructions: Preheat the oven to 400F 200C. Toss the tofu cubes with 2 tablespoons of cornstarch until coated. Arrange the tofu on a baking sheet lined with parchment paper and bake for 25-30 minutes, or until crispy. In a small bowl, whisk together soy sauce, rice vinegar, maple syrup, hoisin sauce, sesame oil, ginger, garlic, and red pepper flakes. Heat a skillet over medium heat and add the sauce mixture along with vegetable broth. Bring to a simmer and cook for 2-3 minutes. Stir in the cornstarch-water mixture and cook until the sauce thickens. Add the baked tofu to the skillet and toss to coat evenly with the sauce. Garnish with chopped green onions. Serve hot over cooked rice.

Prep Time: 15 minutes

Cook Time: 30 minutes

Albert Shaffer

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Indulge in these irresistibly chewy and decadent flourless chocolate turtle cookies filled with pecans, chocolate chips, and caramel bits. They are gluten-free and bursting with rich flavors!

Ingredients: 1 cup chopped pecans. 2 1/2 cups powdered sugar. 1/2 cup cocoa powder. 1/4 teaspoon salt. 3 large egg whites. 1 tablespoon vanilla extract. 1 cup semi-sweet chocolate chips. 1/2 cup caramel bits or soft caramels, chopped. Sea salt, for sprinkling optional.

Instructions: Set the oven to 350F 175C and heat it up. Put parchment paper on two baking sheets. Put the chopped pecans, powdered sugar, cocoa powder, and salt in a large bowl. Add the egg whites and vanilla extract and mix well until the dough gets thick and sticky. Add the chocolate chips and chopped caramel and mix them in. Round tablespoons of dough should be dropped onto the baking sheets that have been prepared, leaving some space between each cookie. You can lightly sprinkle sea salt over each cookie if you want to. Put them in the oven for 10 to 12 minutes, or until the edges are set and the tops have a few cracks. Cool the cookies for 5 minutes on the baking sheets, then move them to a wire rack to cool all the way down. Enjoy these tasty chocolate turtle cookies that don't need flour!

Prep Time: 20 minutes

Cook Time: 12 minutes

Cory

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The creamy goodness of regular mac and cheese is mixed with the irresistible tastes of a BLT sandwich in this BLT Baked Mac and Cheese. This dish will be loved by both kids and adults because it has crispy bacon, juicy tomatoes, and gooey cheddar cheese.

Ingredients: 8 oz elbow macaroni. 6 slices bacon, cooked and crumbled. 2 cups shredded cheddar cheese. 1 cup milk. 2 tbsp all-purpose flour. 2 tbsp butter. 1/4 tsp salt. 1/4 tsp black pepper. 1/2 cup cherry tomatoes, halved. 1/4 cup breadcrumbs.

Instructions: Warm the oven up to 175F 350C. Follow the directions on the box to cook the macaroni until it's al dente. Then, drain it and set it aside. Melt the butter in a saucepan over medium heat. Add the flour and cook for one minute. Mix in the milk slowly while whisking. This should take about two to three minutes. Add salt and pepper, along with the shredded cheddar cheese. Mix the sauce and cheese together until the sauce is smooth. Put cooked macaroni, crumbled bacon, cherry tomatoes cut in half, and cheese sauce in a bowl. Combine well. Put the mixture in a baking dish that has been greased. Cover the whole thing with breadcrumbs. It should be baked in a hot oven for twenty to twenty-five minutes, or until the top is golden brown and the cheese is bubbly. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 25 minutes

Ethan

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This Sundried Tomato Whipped Goat Cheese is a delicious appetizer or snack that you can eat on the keto diet. This whipped goat cheese spread is easy to make and tastes great at home or at a party. It's made with creamy goat cheese, tangy sundried tomatoes, fresh basil, garlic, and olive oil. Just use a food processor to blend the ingredients together until the mixture is smooth and creamy. Put it in the fridge to let the flavors develop. Use it as a spread on sandwiches and wraps, or serve it with vegetable sticks and crackers that are free of carbs. It goes well with many things and tastes great with any keto meal or get-together!

Ingredients: 8 oz goat cheese. 1/4 cup sundried tomatoes, chopped. 2 tablespoons olive oil. 1 tablespoon fresh basil, chopped. 1 clove garlic, minced. Salt and pepper to taste.

Instructions: Salt and pepper should be added to the food processor along with the chopped sundried tomatoes, olive oil, chopped basil, minced garlic, and goat cheese. Pulse the ingredients together until the mixture is smooth and well mixed. If necessary, scrape the sides of the bowl. Put the whipped goat cheese in a bowl that can be served and put it in the fridge for at least 30 minutes so that the flavors can mix. You can put the Sundried Tomato Whipped Goat Cheese on crackers, vegetable sticks, or use it as a spread for wraps and sandwiches that are gluten-free. You will love how creamy and tasty this homemade whipped goat cheese is.

Prep Time: 10 minutes

Cook Time: 0 minutes

Tommy

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Moroccan honeycomb pancakes, also known as Baghrir, are deliciously light and spongy pancakes with a unique honeycomb texture. They are traditionally drizzled with honey and sprinkled with sesame seeds, making them a sweet and satisfying treat.

Ingredients: 1 cup all-purpose flour. 1/4 cup semolina. 2 tablespoons sugar. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 2 eggs. 1 cup milk. 2 tablespoons vegetable oil. 1 teaspoon orange blossom water. Honey, for drizzling. Toasted sesame seeds, for garnish. Powdered sugar, for dusting.

Instructions: In a mixing bowl, combine the flour, semolina, sugar, baking powder, and salt. In another bowl, whisk together the eggs, milk, vegetable oil, and orange blossom water. Slowly pour the wet ingredients into the dry ingredients while whisking continuously until you have a smooth batter. Let the batter rest for about 30 minutes to allow it to thicken slightly. Heat a non-stick skillet or crepe pan over medium heat. Lightly grease it with oil or butter. Pour a ladleful of batter onto the skillet and swirl it around to create a thin, even pancake. Cook for about 2-3 minutes on one side until it starts to develop small bubbles and the edges become golden brown. Flip the pancake and cook for an additional 2-3 minutes on the other side until golden brown. Transfer the cooked pancake to a plate and drizzle with honey, sprinkle with toasted sesame seeds, and dust with powdered sugar. Repeat the process with the remaining batter. Serve the Moroccan honeycomb pancakes warm and enjoy!

Prep Time: 45 minutes

Cook Time: 30 minutes

Laurel C

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Enjoy the rich, deep flavors of dry aged beef with this simple yet flavorful herb rub. The herbs complement the intense beef flavor perfectly, creating a delicious main dish that's sure to impress.

Ingredients: 2 lbs dry aged beef. 2 tbsp olive oil. 2 cloves garlic, minced. 1 tsp rosemary, chopped. 1 tsp thyme, chopped. 1 tsp salt. 1/2 tsp black pepper.

Instructions: Preheat oven to 400F 200C. In a small bowl, mix olive oil, minced garlic, chopped rosemary, chopped thyme, salt, and black pepper to create a herb rub. Rub the herb mixture all over the dry aged beef, ensuring it's evenly coated. Place the beef on a roasting pan or baking sheet. Roast in the preheated oven for about 25-30 minutes for medium-rare, or adjust cooking time according to desired doneness. Once cooked, remove from oven and let it rest for 5-10 minutes before slicing. Slice the beef thinly against the grain and serve.

Prep Time: 10 minutes

Cook Time: 30 minutes

Harold

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In just 30 minutes, you can have a tasty and nourishing dinner with this colorful and speedy stir-fry that combines a variety of fresh vegetables and rice noodles in a savory sauce.

Ingredients: 8 oz rice noodles. 2 tbsp vegetable oil. 1 onion, thinly sliced. 2 cloves garlic, minced. 1 red bell pepper, thinly sliced. 1 yellow bell pepper, thinly sliced. 1 green bell pepper, thinly sliced. 1 carrot, julienned. 1 cup broccoli florets. 1 cup snap peas, trimmed. 1/4 cup soy sauce. 2 tbsp oyster sauce. 1 tbsp hoisin sauce. 1 tsp sesame oil. 1/2 tsp red pepper flakes optional. Salt and pepper to taste. Chopped green onions and sesame seeds for garnish.

Instructions: Prepare the rice noodles as directed on the package, then drain and set aside. Vegetable oil should be heated over medium-high heat in a large skillet or wok. Add the chopped garlic and onion, and saut for two minutes, or until fragrant. Add the snap peas, broccoli, carrot, and bell peppers. Cook for five to seven minutes, or until the vegetables are crisp-tender. Combine the hoisin sauce, red pepper flakes, sesame oil, oyster sauce, and soy sauce in a small bowl. Place the cooked noodles in the stir-fry pan along with the vegetables, then cover the noodles with the sauce. Toss to mix, then cook for 2 to 3 minutes to thoroughly heat. To taste, add salt and pepper for seasoning. Add sesame seeds and chopped green onions as garnish. Enjoy your stir-fried rainbow vegetable noodles while it's still hot!

Prep Time: 15 minutes

Cook Time: 15 minutes

Vanessa

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With apple juice, brown sugar, and caraway seeds added to the sauerkraut, this roast pork recipe is both tasty and comforting.

Ingredients: 1 pork roast about 3-4 pounds. Salt and pepper to taste. 2 tablespoons vegetable oil. 1 onion, sliced. 2 cloves garlic, minced. 1 can 32 ounces sauerkraut, drained and rinsed. 1 cup apple juice. 1 tablespoon brown sugar. 1 teaspoon caraway seeds.

Instructions: Preheat the oven to 325F 163C. Season the pork roast with salt and pepper. In a large oven-safe pot or Dutch oven, heat the vegetable oil over medium-high heat. Brown the pork roast on all sides in the hot oil. Remove the pork from the pot and set it aside. In the same pot, saut the sliced onion until softened. Add the minced garlic and saut for an additional 1-2 minutes. Place the browned pork back into the pot with the onions and garlic. Spread the sauerkraut around the pork. In a bowl, mix together the apple juice, brown sugar, and caraway seeds. Pour the apple juice mixture over the pork and sauerkraut. Cover the pot and transfer it to the preheated oven. Roast for 2.5 to 3 hours or until the pork is tender and cooked through. Serve the roast pork slices with sauerkraut and drizzle with the cooking juices.

Prep Time: 20 minutes

Cook Time: 180 minutes

Tara Forrest