Afghani Spinach & Onion Dip (Sabse Borani)

Most people out there enjoy a good snack, but on Ally’s mom’s side of her extended family, they really embrace the snacking thing. When they’re together for a holiday or any sort of large gathering, they don’t just have three meals in a day. They add a fourth, solely devoted to snacks. Somewhere along the way, someone named this fourth meal “Dip Thirty.” (The alternate, but less popular name is “Dip O’Clock.”) Dip Thirty occurs between lunch and dinner, somewhere in the mid-afternoon. This allows dinner to be pushed back well into the evening, originally so no one had to waste the last hours of summer sunshine on preparing dinner or listen to whines of “I’m staaaaaaaarving!” Dip Thirty is so successful because with such a large family, everyone feels the need to bring something to contribute… which leads to counter-tops and picnic tables covered with a variety of snacks to sample!

Today we had a just-for-fun family gathering at Ally’s aunt & uncle’s home along the banks of the Potomac River, in Virginia’s Northern Neck. Now, Dip Thirty really isn’t the time to be calorie-counting, but we decided to bring a snack that leaned towards the healthier side of the spectrum, knowing there would be plenty of delicious cheese-packed dips from other family members.

This dish, sabse borani, is an Afghan spread which is more commonly eaten on flatbread. We decided to use it in more of a dip fashion with pita chips. It’s actually quite simple to make, with only a few ingredients, but your result is a lovely and flavorful yogurt-based dip/spread. I see why it’s used as a spread, but it definitely works as a dip too! We made a larger amount to share, but this recipe is easily halved.

Afghani Spinach & Onion Dip (Sabse Borani)

(Adapted from one of my faves – Global Table Adventure, with tips from the rest of the Internet in general)
Ingredients:
  • 2 cups plain Greek yogurt (or any yogurt, strained)
  • 2 tbsp olive oil
  • 2 medium sweet onions, sliced
  • 4 cloves garlic, minced
  • 4 heaping cups fresh spinach
  • Salt & pepper
  • Pinch of red pepper flakes
Instructions:
  1. Heat the olive oil in a large pan over medium heat. Add the onions and stir to coat in the oil. Top with a pinch of salt and pepper. Cook for 20+ minutes, until the onions are deeply golden brown, soft, and nearly caramelized. Stir frequently.
  2. In the last few minutes of the onions cooking, add the garlic so it can soften
  3. Remove the onions and garlic to a large bowl.
  4. Lower the heat to a low-medium and then add the spinach to the same pan. Cover and wilt the spinach. Add a splash of water if needed. This only takes a minute or two.
  5. Allow the spinach and onions to cool and then stir them in with the yogurt.
  6. Add a pinch of crushed red pepper flakes if desired. Adjust salt if needed.
Yields ~ 3 1/2 cups

Chunky Pineapple Tomatillo Salsa

During our years living in Columbia, we loved going to the Soda City Market on Main Street in downtown Columbia. Now that we live in Richmond, we’ve turned to the South of the James market for our Saturday morning perusing. For better or for worse, Soda City Market isn’t exactly a farmers market in our opinion. There are a handful of farmers with fresh goods, but they are definitely outnumbered by food vendors and artisans. South of the James is more of a true farmers market, with quite a few farms and farmers in attendance, in addition to some other vendors. Pro: there are way more options of fresh fruits, vegetables, and meats from which to choose! Con: there are not as many brunch-while-strolling-the-market options, though there are several.

This is in fact relevant to our recipe today and our goals of having this blog. While we were browsing through the produce at one stand, one of the proprietors was popping open these little tomatillos for people to taste. He told us these were “pineapple tomatillos” and would you believe it, they really do taste like a combination of a tangy, sweet pineapple and a sharply earthy green tomato. We bought a carton without a second thought. We’re certainly not tomatillo connoisseurs, but we’d never heard of these little guys. We also acquired some pretty purple beans, a few bell peppers and onions (which are also making their appearance in this salsa), and delicious plump blackberries that we finished before we even got to the car! Overall a successful trip 🙌🏼 Soooo… hopefully no one clicked on this link looking for a pineapple AND tomatillo salsa, because that’s not what we’re making tonight!

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Little pineapple tomatillos!

With a little research, we learned that tomatillos generally belong to two species of the same genus (Physalis philadelphica and Physalis ixocarpa), but that there are dozens of varieties. Tomatillos are native to Mexico and Central America, but are generally cultivated all over the Americas today outside of the coldest reaches to the north and south. The largest natural and cultivated variety of tomatillos grow in Mexico. Our pineapple tomatillos are one of those many varietals! Another interesting tidbit: the modern Spanish word tomatillo is derived from the Native American/Aztec word for the same plant and ingredient, tomatl.

I know these pineapple tomatillos aren’t exactly an ingredient everyone has on hand or can run out to the store and pick up, but if you come across them anywhere, get some! This salsa was refreshing – light and fresh! Everyone who ate it remarked that it tasted like a tropical fruit salsa, even though it obviously doesn’t contain any mangoes or pineapples or the like!


Chunky Pineapple Tomatillo Salsa

Ingredients:
  • ~2 cups pineapple tomatillos (~1 cup, husks removed)
  • 1/2 small red onion, diced
  • 1/2 green bell pepper, diced
  • 1/4 cup fresh cilantro, chopped
  • 1/4 scant cup white wine vinegar
  • 1 tsp lime zest
  • Salt & pepper
Instructions:
  1. Husk the tomatillos and roughly chop. (These are pretty small, so we essentially quartered them.)
  2. Place in a medium-sized bowl and sprinkle with a shake or two of salt.
  3. Stir the onion, pepper, cilantro, vinegar, lime zest, and 4 turns fresh ground black pepper in with the tomatillos.
  4. Refrigerate for at least 20 minutes and until ready to serve.
Yields ~2 cups of salsa

Zoodles in Mediterranean Tomato Sauce

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Gosh, it’s been awhile since we’ve made zoodles. For awhile there we were making, eating, and sharing zoodle recipes every week it seems like. We took a little bit of a hiatus it seems, but don’t worry – the zoodles are back! This time, they’re topped with a deliciously spicy sauce that makes you think you’re on the Mediterranean coast.

Even better news? This meal is simple to make – it only takes a few minutes of active preparation. Even more better news? This vegetarian dish is healthy and pretty darn low calorie. A great meal to sneak in to your weekly meal rotation.

Zoodles in Mediterranean Tomato Sauce

Ingredients: 
  • 2 large zucchini
  • 1 tbsp olive oil
  • 5 cloves garlic, minced
  • 3 tbsp tomato paste
  • 2 tsp red wine vinegar
  • 1 tsp brine from kalamata olives
  • 1/2 tsp crushed red pepper flakes
  • Fresh ground black pepper
  • ~10 kalamata olives, sliced
  • 2 oz feta cheese
Instructions: 
  1. Prepare the zoodles – see our instructions if needed!
  2. Heat olive oil in a small pan over medium heat.
  3. Once heated, add the garlic and cook for just a ~2 minutes until beginning to be fragrant.
  4. Now lower heat to low-medium and stir in the tomato paste, vinegar, olive brine, red pepper flakes, and several turns of fresh ground black pepper. Stir to combine into a thick, saucy paste.
  5. After a couple minutes of letting the sauce ingredient meld, toss in the zoodles and olives. Stir to coat the zoodle in the sauce, then cover for 5 minutes.
  6. Once the zoodles are heated through, you’re ready to serve, topped with the feta cheese!
Light meal for 2

 

Hot Salmon with Pineapple Salsa

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When I think about a dinner that screams SUMMER! – for whatever reason, my go-to is fish with a fruit salsa. I don’t know about y’all, but I always am more interested in fish in the summer – I can mentally transport myself to the ocean and pretend that fish just got hauled in a few minutes beforehand. And as for fruit salsa, that’s kind of a no-brainer. Who doesn’t appreciate the sweet, juicy bounty of summer harvest fruits? As you can see from one of our first recipes from last summer, I have a template when making a dish like this. Salmon (my favorite fish of the easily-accessible-at-the-grocery-store varieties) + spicy flavoring on the salmon + cool, juicy, & sweet contrasting salsa. Hey – if it ain’t broke, why try to fix it?

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Hot Salmon with Pineapple Salsa

(Salmon inspired by Little Spice Jar blog)
Ingredients: 
  • Salmon
    • 2 salmon portions (~5-6oz each)
    • 1 tbsp olive oil
    • 1 tbsp hot sauce (we used Frank’s)
    • 2 tsp apple cider vinegar
    • 2 cloves garlic, minced
    • 5 turns fresh ground black pepper
    • 1 tsp paprika
    • 1/4 tsp salt
    • 1/8 tsp cayenne pepper
    • Pinch of ancho chili powder
  • Salsa
    • 2 cups diced pineapple
    • 1/2 medium onion, diced
    • 1 bell pepper, diced
    • 3 tbsp lime juice
    • 3 turns fresh ground black pepper
    • Pinch of salt
Instructions: 
  1. Prepare the salsa. Combine all the ingredients in a medium bowl and stir to combine. Refrigerate until time to eat.
  2. Whisk together all of the ingredients under the salmon bullet, except the salmon itself.
  3. Preheat oven to 375 degrees.
  4. Place the salmon portions on a piece of foil large enough to fold around the salmon.
  5. Paint the hot sauce mixtures on all sides of the salmon.
  6. Close the foil around the fish, pinching the edges closed.
  7. Bake on a cookie sheet for ~15 minutes. [FDA recommends a safe minimum temperature of 145 degrees F.]
  8. Open the foil and turn oven to broil. Broil, which watching closely, for just a minute or two to crisp up the top.
  9. Serve salmon with salsa on top.
Dinner for two. There is a lot of salsa – we intended it to be a topping/side dish, but it’s plenty to serve with 4 or 6 portions of fish.

Citrus Chili Cucumbers

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I love cucumbers, but I basically eat them the same two ways over and over. (See: Fresh Avocado & Cucumber Salad & Mama Z’s Cucumbers) I’ve had this cucumber recipe pinned for literally years, but have never made it. It’s been pinned more than 119,000 times! Apparently everyone likes a nice cucumber… I’m glad I finally tried them. These cucumbers are different from my go-tos, which makes it a nice change. I usually don’t think light and fresh cucumbers need something like oil topping them, but it works well here.

Citrus Chili Cucumbers

(Adapted from Our Life in a Click blog, via Pinterest)
Ingredients: 
  • 1 large cucumber, sliced
  • 2 tbsp olive oil
  • 1 tbsp lime juice
  • 1 tbsp lemon juice
  • 1/2 tsp chili powder
  • 1/2 tsp salt
  • 10 turns fresh ground black pepper
Instructions: 
  1. Whisk together all of the ingredients minus the cucumbers themselves.
  2. Pour liquid over top of the cucumbers.
  3. Eat! Marvel at how easy it was to make this delicious snack.

Mama Z’s Cucumbers

Update 7/1/17: Soooo… turns out my memory was faulty. After talking with Jon and our other friend/my old roommate Terry, we think I mentally combined Mama Z’s recipe and Terry’s. Too lazy to change the title and the whole post, so we’ll just pretend – but give a quick shout to Terry and my muddled brain as well! 

There are some recipes that are so simple, I feel like you can barely call them “recipes.” These cucumbers fit that bill. I have to share them though, because they’re so easy to make and delicious – I’d hate to hold out on the precisely 17 people who follow this blog and are probably desperately wondering how I like to eat my cucumbers 😂😂

My friend Jon taught me how to make these cucumbers years ago, and I’ve been addicted ever since. He learned this quick snack from his mother. I’m pretty sure I still make them they way I was taught… but it was awhile ago. Hopefully so, otherwise I guess I’ll have to change the title of this post🤞🏼🤞🏼 These cucumbers will just take you a minute or two to make and are perfect for lunches or a light snack. Even better, just adjust the proportions for as many cucumbers as you want!

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Mama Z’s Cucumbers

(Recipe from my friend Jon’s mom!)
Ingredients: 
  • Cucumbers
  • Equal parts:
    • Low sodium soy sauce
    • Rice wine vinegar
  • Sprinkle of crushed red pepper flakes
Instructions: 
  1. Slice your cucumbers.
  2. Mix together equal parts of soy sauce & rice wine vinegar. [ie: 1 tbsp soy sauce + 1 tbsp rice wine vinegar; 1/4 cup soy sauce + 1/4 cup rice wine vinegar; etc]
  3. Combine the cucumbers with the liquid and place in a dish you can cover and refrigerate.
  4. Top with a few sprinkles of crushed red pepper flakes (as little or as much as you like in terms of spiciness).
  5. Marinate in the refrigerator for at least 20 minutes before snacking.

Fish Cakes with Feta & Olives

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Not going to lie to y’all. I have no idea what kind of fish I used to make this dish. I was trying to eat through some of our freezer foods and pulled this out. It’s tilapia, maybe? So we’ll just suggest you use any white fish of your choosing. This was another of those recipes that I threw together out of the refrigerator (and freezer) ingredients and ended up pretty happy with. The cakes are just a bit crisp on the outside and nice and moist on the inside. The flavors work well together I think. I ended up topping mine with a little bit of hummus; Selim added a dash of hot sauce. If I’d had some, I would spread some tzatziki on top of mine – that would’ve been perfect!

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Fish Cakes with Feta & Olives

Ingredients:
  • 10oz white fish
  • 4oz feta, crumbled
  • 10 kalamata olives, chopped
  • 1 cup cracker crumbs
  • 1/2 small onion, diced
  • 2 eggs, lightly beaten
  • 6-8 turns fresh ground black pepper
Instructions: 
  1. Preheat oven to 400 degrees.
  2. Bring a pot of water to a boil. Slide the fish into the pot, lower heat, and cover. Allow fish to poach for 10 minutes.
  3. Remove fish and pat dry.
  4. Break up the fish in a large bowl.
  5. Stir in all of the rest of the ingredients.
  6. Line a cookie sheet with aluminum foil and lightly coat with cooking spray.
  7. With your hands, scoop up a full handful of the fish mixture. Form into a ball between your hands. Place on the cookie sheet, and press down lightly with the heel of your hand to create the patty.
  8. Repeat step 7 for each patty.
  9. Bake for a total of 30 minutes. Flip halfway through, so each side cooks for 15 minutes.
Makes 6 patties.