Gryphood

Ingredients: 1 med onion 4 med carrots 2 cloves garlic 1 tsp salt 1 tsp Aleppo pepper (we substituted 3/4 tsp paprika, 1/4 tsp cayenne) 1/2 tsp cumin 1/2 tsp coriander 1/4 tsp allspice 1/4 tsp cinnamon 2 cans chickpeas 1 preserved lemon 3 dried dates 2 cups baby kale 2 tbsp lemon juice Cooking oil, to heat    Instructions:   Dice 1 med onion, slice 4 med carrots into thin rounds, dice 2 cloves garlic, pit and chop 3 dried dates. Remove pulp from preserved lemon and rinse and dice the rind. Drain and rinse 2 cans chickpeas. Chop 2 cups baby kale  Heat a little bit of cooking oil in a saucepan over med-high heat  Add onion and cook until semitranslucent Add carrots, garlic, 1 tsp salt, 1 tsp Aleppo pepper, 1/2 tsp cumin, 1/2 tsp coriander, 1/4 tsp allspice, 1/4 tsp cinnamon Stir and cook for 1 min Add chickepeas, preserved lemon, and 3 cups water, bringing to a simmer Reduce heat to med-low and let simmer 5 min Stir in dates and cook 10 min more Add kale and cook ...

Ingredients: 1 cup lemon juice 3 tbsp salt, and a little more to sprinkle on lemon wedges 4 lemons 1 cinnamon stick 1 bay leaf 2 whole cloves 3 coriander seeds 3 black peppercorns Instructions: Place 1/2 cup lemon juice and 1 tbsp salt in a glass jar just large enough to hold the lemons Cut each lemon into 6 wedges while leaving them attached on one end Sprinkle salt into the opening of each wedge and close them back up into the shape of whole lemons Pack lemons into the jar, along with 1 cinnamon stick, 1 bay leaf, 2 cloves, 3 black peppercorns, 1/2 cup of lemon juice, and 2 tbsp salt  Close jar and store in fridge for at least a month before using To use lemons, rinse under water amd remove flesh before serving Yield:  4 lemons Source:  The Mediterranean Table Cookbook Tips: It was difficult for me to find the right size of container. I wound up not using a mason jar, like I would for pickles, and instead opted for this thing that snaps shut from the top. It's what the ...

    Ingredients: 1/2 cup mayo 1/2 cup sour cream  2 cloves garlic 2 tbsp white vinegar 1/2 cup grated parmesan cheese Salt and pepper to taste  Instructions: Dice 2 cloves garlic Grate 1/2 cup parmesan cheese In a bowl, mix together 1/2 cup mayo and 1/2 cup sour cream  Add diced garlic and grated parmesan cheese, as well as 2 tbsp white vinegar and salt and pepper to taste, stirring to combine Yield:  Enough to pair with 2 lbs of Dragon Wings  Source:  Same as the Dragon Wings recipe  Tips: Original recipe called for 60 grams of parmesan cheese, which is apparently and insane way of measuring this substance and is the only example of it being done this way. After a bit of research, I determined this to mean about 1/2 cup. Description: This recipe was included in the Dragon Wings. I divided them into two posts because maybe I'd just want one or the other at some point. It's a pretty solid dipping sauce.    

  Ingredients: 2 lb chicken wings 1 tsp salt 2 tbsp baking powder 1/2 tsp pepper 1 tsp paprika 1/2 tsp thyme 1/2 tsp oregano 1/4 tsp cayenne 1/2 tsp onion powder 2 tsp garlic powder  3/4 cup butter 2 tbsp brown sugar 3/4 cup Frank's RedHot Sauce (can substitute with a different hot sauce)  Instruction: Preheat oven to 450 F Line a baking sheet with tinfoil and place a wire rack on top, brushing it down with oil Put some paper towel and and place chicken wings on top. Pat the wings down with paper towel until dry Transfer chicken wings to a large bowl In a smaller bowl,  combine  1 tsp salt, 1/2 tsp pepper, 2 tbsp baking powder, 1/2 tsp onion powder, 1 tsp garlic powder, 1 tsp paprika, 1/2 tsp thyme, 1/2 tsp oregano, 1/4 tsp cayenne Sprinkle seasoning over wings and toss in bowl to coat Transfer wings to wire rack, making sure they're separated Bake in oven for 25 min While baking, make buffalo sauce by heating a small pot on med-low Add 3/4 cup butter and allow ...

      Ingredients:    2 tbsp olive oil  1 large onion 3 cloves garlic 2  med carrots 1 cup red lentils 3 tbsp tomato paste 1/3 cup curry paste (or 1 small can)  3 1/2 cups veg broth 1/2 tsp turmeric 1/4 tsp cayenne 400 ml can coconut milk 3 tbsp lime juice Cilantro, for garnish 1 tsp salt or more to taste   Instructions:  Dice 1 onion, mince 3 cloves garlic, chop 2 carrots Heat 2 tbsp olive oil in saucepan over med heat Add prepared onion and carrots and heat until softened, about 5 min  Stir in prepared garlic, 3 tbsp tomato paste, 1/3 cup curry paste, 1/2 tsp turmeric, and1/4 tsp cayenne and cook until fragrant, about 1 min Add 1 cup red lentils, 1 tsp salt, and 3 1/2 cups veg broth Bring to a boil, reduce to a simmer, then let sit partially covered for about 20 min Remove from heat and stir in 400 ml can coconut milk and 3 tbsp lime juice  Add cilantro for garnish and salt to taste Yield:  Enough for two with leftovers....

  Ingredients: 1 cup pitted, cured green olives 1 clove garlic 1 tbsp harissa 1 tbsp lemon juice 1 tbsp parsley 1/4 cup olive oil Special Equipments:  Can use food processor or immersion blender, but possible to do by hand   Instructions: Roughly chop 1 clove garlic and 1 cup green olives Add chopped   garlic and olives, 1 tbsp harissa, 1 tbsp lemon juice, 1 tbsp parsley, and 1/4 cup olive oil to food processor if using. Pulse/blend/stir until combined into a paste Yield:  About 2 cups Source:  The Mediterranean Table Tips: Original recipe called for fresh parsley. We didn't have any on hand and I wasn't about to buy a whole thing of it for 1 tbsp so I used dried.   This is the only time I've tried tapenade so I don't know how much this compromised but it tasted good to me. I used an immersion blender for this. The recipe says to use a food processor ideally, but can be done by hand. Description: The picture in this post is from a charcuterie boar...