TALKIN' SNACK

Hello! My name is Hana El-Assad. Most people know me as a makeup artist. Most people who really know me, know me as a makeup artist who loves food. Here you will find all my tips, tricks, and tools to help make awesome food a part of your life. So let's talk snack!
masterchefonfox:

Braised Chicken with Garbanzo Puree and Herb Tomato Jalapeño Salsa:
submitted by talkinsnack
Braised Chicken:
2 chicken breast, skinless with bones
1 lemon
3-4 garlic cloves, sliced
bunch of fresh thyme sprigs
1 jalapeño 
extra virgin olive oil
1 teaspoon of sea salt
1/2 teaspoon of freshly cracked black pepper
1 cup of pearl onions, peeled and halved
1 cup of dry white wine
1 can of chicken stock
Garbanzo Puree:
1 cup of fresh green garbanzo beans, de-shelled
1 garlic clove
2 tablespoons of extra virgin olive oil
2-3 tablespoons of water
squeeze of fresh lemon juice
sea salt
pepper
Herb Tomato Jalapeño Salsa:
1 cup of diced grape tomatoes
2 jalapeños
lemon
extra virgin olive oil
1 tablespoon minced basil
1 tablespoon minced mint
sea salt
pepper
Ingredients In My Mystery Box:
2 chicken breast, skinless with bones
pearl onions
jalapenos
fresh shelled green garbanzo beans
grape tomatoes
can of black olives
can of chicken stock
can of baby corn
In a large bowl, marinate the chicken breasts with slices of 1/2 a lemon, sliced garlic cloves, thyme, jalapeño (sliced with seeds), good drizzle of olive oil, salt, and pepper. Mix well using your  hands, cover the bowl and keep in the fridge for at least 30 minutes. 
Meanwhile, take the de-shelled green garbanzo beans, garlic, olive oil, and 2 tablespoons of water and puree in a food processor. Add more water a tablespoon at a time to get a creamy consistency. Season with salt, pepper, and a good squeeze of lemon juice. Mix, taste and adjust seasoning if necessary. Set aside in a bowl.
For the salsa, take the diced tomatoes, and diced jalapeño with seeds removed and add to a mixing bowl. Add the basil and mint. Dress with lemon juice, olive oil, salt and pepper. Mix and set aside in the fridge. 

Preheat the oven to 400 degrees. In a large oven proof deep pan, drizzle some olive oil and heat at medium high. Remove chicken breast from marinade, discard the marinade, and grill the chicken meat side down in the pan for 5 minutes or until golden brown. Flip and cook the other side for another 5 minutes. Remove the chicken from the pan and place on a plate. Add the pearl onions to the pan and sauté for 2-3 minutes until golden (add more oil if needed at this point). Add the white wine to the pan and scrape up the brown bits. Bring the chicken back to the pan and sauté with the onions and wine until wine is almost evaporated. Then add the chicken broth, season with some salt and pepper, and bring the broth to a simmer. Once simmering, cover the pan and place in the oven. Cook for 45-50 minutes, or until the chicken is very tender. 
To plate, spread a spoonful of the garbanzo puree on a plate. Cut the meat of the breast away from the bone, and slice the chicken, add to the plate. Then add a spoonful of the fresh salsa. Drizzle olive oil over everything and enjoy!

Worked on another at home Mystery-Box Challenge with Masterchef!

masterchefonfox:

Braised Chicken with Garbanzo Puree and Herb Tomato Jalapeño Salsa:

submitted by talkinsnack

Braised Chicken:

  • 2 chicken breast, skinless with bones
  • 1 lemon
  • 3-4 garlic cloves, sliced
  • bunch of fresh thyme sprigs
  • jalapeño 
  • extra virgin olive oil
  • 1 teaspoon of sea salt
  • 1/2 teaspoon of freshly cracked black pepper
  • 1 cup of pearl onions, peeled and halved
  • 1 cup of dry white wine
  • 1 can of chicken stock

Garbanzo Puree:

  • 1 cup of fresh green garbanzo beans, de-shelled
  • 1 garlic clove
  • 2 tablespoons of extra virgin olive oil
  • 2-3 tablespoons of water
  • squeeze of fresh lemon juice
  • sea salt
  • pepper

Herb Tomato Jalapeño Salsa:

  • 1 cup of diced grape tomatoes
  • 2 jalapeños
  • lemon
  • extra virgin olive oil
  • 1 tablespoon minced basil
  • 1 tablespoon minced mint
  • sea salt
  • pepper

Ingredients In My Mystery Box:

  • 2 chicken breast, skinless with bones
  • pearl onions
  • jalapenos
  • fresh shelled green garbanzo beans
  • grape tomatoes
  • can of black olives
  • can of chicken stock
  • can of baby corn

In a large bowl, marinate the chicken breasts with slices of 1/2 a lemon, sliced garlic cloves, thyme, jalapeño (sliced with seeds), good drizzle of olive oil, salt, and pepper. Mix well using your  hands, cover the bowl and keep in the fridge for at least 30 minutes. 

Meanwhile, take the de-shelled green garbanzo beans, garlic, olive oil, and 2 tablespoons of water and puree in a food processor. Add more water a tablespoon at a time to get a creamy consistency. Season with salt, pepper, and a good squeeze of lemon juice. Mix, taste and adjust seasoning if necessary. Set aside in a bowl.

For the salsa, take the diced tomatoes, and diced jalapeño with seeds removed and add to a mixing bowl. Add the basil and mint. Dress with lemon juice, olive oil, salt and pepper. Mix and set aside in the fridge. 

Preheat the oven to 400 degrees. In a large oven proof deep pan, drizzle some olive oil and heat at medium high. Remove chicken breast from marinade, discard the marinade, and grill the chicken meat side down in the pan for 5 minutes or until golden brown. Flip and cook the other side for another 5 minutes. Remove the chicken from the pan and place on a plate. Add the pearl onions to the pan and sauté for 2-3 minutes until golden (add more oil if needed at this point). Add the white wine to the pan and scrape up the brown bits. Bring the chicken back to the pan and sauté with the onions and wine until wine is almost evaporated. Then add the chicken broth, season with some salt and pepper, and bring the broth to a simmer. Once simmering, cover the pan and place in the oven. Cook for 45-50 minutes, or until the chicken is very tender. 

To plate, spread a spoonful of the garbanzo puree on a plate. Cut the meat of the breast away from the bone, and slice the chicken, add to the plate. Then add a spoonful of the fresh salsa. Drizzle olive oil over everything and enjoy!

Worked on another at home Mystery-Box Challenge with Masterchef!

masterchefonfox:

talkinsnack Coconut Shrimp with Fennel Grapefruit Lentil Salad
Coconut Shrimp:
shrimp (21 shrimps)
1 can coconut milk
1 cup cornmeal 
1 cup shredded cocounut
salt
pepper
cayenne pepper
Lentil Salad:
1 cup lentils
1 red grapefruit
1/4 fennel
red onion
parsley
chives
Dressing:
lemon juice
juice from the grapefruit
extra virgin olive oil
1 garlic clove, mashed
maldon salt
freshly cracked black pepper
Ingredients In My Mystery Box:
shrimp
linguini
grits
lentils
red grapefruit
fennel
cheddar cheese
gorgonzola
coconut milk
cornmeal
soy sauce
Rinse and clean the shrimp with water and some lemon juice. Place shrimp in a bowl, and marinate with coconut milk, salt, pepper, cayenne pepper. Cover and place in the fridge to marinate while you prep everything else. Ideally marinate for no less than 45 minutes.
In a large plate, or deep dish, add the cornmeal, shredded coconut, salt, pepper, and cayenne pepper. Set aside.
Rinse the lentils, and add to a medium pot. Fill with enough water to cover the lentils by about an inch. Bring to a boil on high heat. Then turn down to a simmer and cook for about 15 minutes, or until lentils are tender. 
While lentils are cooking, thinly slice up the fennel and some red onion, set aside. Peel the grapefruit so that the rind is completely cut off. Then cut out the segments, leaving the “membranes” out, set aside. Save the other parts in a bowl (juice from this part can be squeezed out to use in dressing).
Mince up some parsley and chives, set aside.
Once lentils are cooked, strain, and cool completely.
In a large bowl, mix together the lentils, grapefruit, fennel, red onion, parsley, some of the chives and dress with lemon juice, grapefruit juice, olive oil, mashed garlic, salt, and pepper.
Strain the shrimp from the coconut milk, and in batches coat them well in the coconut cornmeal mixture. Set the coated shrimps on a large plate. 
In a large frying pan heat up some vegetable oil, about 1/2 inch of oil. Once hot enough, fry the shrimp in three batches for about 2 minutes per side, or until golden. Place on a paper towel covered plate once cooked.
To serve, on a plate add some lentil salad and top it off with a few coconut shrimps. Garnish with chives and enjoy!

Had the pleasure of being a part of “MasterChef Mystery Box At Home Challenge!” Hope you guys like what I whipped up!

masterchefonfox:

talkinsnack Coconut Shrimp with Fennel Grapefruit Lentil Salad

Coconut Shrimp:

  • shrimp (21 shrimps)
  • 1 can coconut milk
  • 1 cup cornmeal 
  • 1 cup shredded cocounut
  • salt
  • pepper
  • cayenne pepper

Lentil Salad:

  • 1 cup lentils
  • 1 red grapefruit
  • 1/4 fennel
  • red onion
  • parsley
  • chives

Dressing:

  • lemon juice
  • juice from the grapefruit
  • extra virgin olive oil
  • 1 garlic clove, mashed
  • maldon salt
  • freshly cracked black pepper

Ingredients In My Mystery Box:

  • shrimp
  • linguini
  • grits
  • lentils
  • red grapefruit
  • fennel
  • cheddar cheese
  • gorgonzola
  • coconut milk
  • cornmeal
  • soy sauce

Rinse and clean the shrimp with water and some lemon juice. Place shrimp in a bowl, and marinate with coconut milk, salt, pepper, cayenne pepper. Cover and place in the fridge to marinate while you prep everything else. Ideally marinate for no less than 45 minutes.

In a large plate, or deep dish, add the cornmeal, shredded coconut, salt, pepper, and cayenne pepper. Set aside.

Rinse the lentils, and add to a medium pot. Fill with enough water to cover the lentils by about an inch. Bring to a boil on high heat. Then turn down to a simmer and cook for about 15 minutes, or until lentils are tender. 

While lentils are cooking, thinly slice up the fennel and some red onion, set aside. Peel the grapefruit so that the rind is completely cut off. Then cut out the segments, leaving the “membranes” out, set aside. Save the other parts in a bowl (juice from this part can be squeezed out to use in dressing).

Mince up some parsley and chives, set aside.

Once lentils are cooked, strain, and cool completely.

In a large bowl, mix together the lentils, grapefruit, fennel, red onion, parsley, some of the chives and dress with lemon juice, grapefruit juice, olive oil, mashed garlic, salt, and pepper.

Strain the shrimp from the coconut milk, and in batches coat them well in the coconut cornmeal mixture. Set the coated shrimps on a large plate. 

In a large frying pan heat up some vegetable oil, about 1/2 inch of oil. Once hot enough, fry the shrimp in three batches for about 2 minutes per side, or until golden. Place on a paper towel covered plate once cooked.

To serve, on a plate add some lentil salad and top it off with a few coconut shrimps. Garnish with chives and enjoy!

Had the pleasure of being a part of “MasterChef Mystery Box At Home Challenge!” Hope you guys like what I whipped up!

Black Bean Tacos

Beans:

  • 1 can of black beans
  • 2 sprigs of cilantro
  • extra virgin olive oil
  • 1 garlic clove, minced
  • salt

Cabbage Salad:

  • 2 cups of shredded purple cabbage
  • 1 tablespoon of cilantro, minced
  • 1 jalapeño, diced (discard seeds for less spice)
  • 1 tablespoon of lime juice
  • 2 tablespoons of extra virgin olive oil
  • 1/2 teaspoon of maldon salt
  • 1/4 teaspoon of freshly cracked black pepper
  • corn torillas
  • 1 avocado
  • extra lime 
  • sour cream
  • hot sauce

I introduce to you what I’ll be eating every week this season. This is so simple, but oh so tasty, and I miss Mexico. Cheers.

Black beans adapted from ‘It’s all good.’ 

Make about 6-8 tacos.

Strain and rinse the beans. Set aside.

In a medium pot, on medium heat, heat up a good drizzle of olive oil. Add the minced garlic and sauté till garlic is golden. Add the beans, sprigs of cilantro, and a good pinch of salt. Then add enough water to barley cover the black beans. Bring to a boil, then simmer the beans for about 5-10 minutes. Taste, and season more if needed. Let the beans sit in the pot while you prepare everything else.

For the salad, in a bowl, add the cabbage, cilantro, jalapeño. Dress with the lime, olive oil, salt and pepper.Taste, and adjust seasonings if necessary. Set aside.

Slice up an avocado, lay out on a plate and squeeze some lime juice over it, and sprinkle some maldon salt on top.

Put out a bowl of sour cream, and extra lime slices.

Place the black beans in a serving bowl, and discard the cilantro sprigs. If the beans are too watery, strain the water out.

Toast as many tortillas as you’ll be needing over an open flame on your stove top. Put them on a plate, and serve away!

To make the taco, add a few spoon fills of the beans to a tortilla, then the cabbage salad, some slices of avocado, and a dollop of sour cream. Had some hot sauce for some spice, and enjoy!

Ramp Pesto and Ricotta Sandwich

  • sour dough bread, sliced (or bread of your choice)
  • ramp pesto
  • homemade ricotta, or store bought
  • carrots
  • kale
  • freshly squeezed lemon juice
  • extra virgin olive oil
  • sea salt
  • freshly cracked black pepper

After I made ramp pesto the other day, I immediately made a sandwich. There’s this sandwich I sometimes get from my local cheese shop, Campbell Cheese and Grocery, that consists of parsley-pecan pesto, roasted carrots, ricotta, and kale on 7 grain bread. I realized I had homemade ricotta on hand, carrots, and kale and wanted to make a version of that sandwich using my ramp pesto. Instead of roasting the carrots, I wanted to keep everything raw and crispy. I really love how this turned out, and since ramps have such a short season, the kinds of pesto can be swapped out with whatever you’d like. Spinach pesto would work really nicely too.

Wash and peel the carrots. Depending on how many sandwich you’re making, I used one medium sized carrot for 2 sandwiches. Cut the carrots into matchsticks, and set aside.

Wash and dry the kale (as much as you’ll be needing. I used 2 leaves for 2 sandwiches), and roughly tear off the leaves from the thick stem. 

On the same plate, season and dress the kale and matchsticked carrots with lemon juice and a small drizzle of olive oil. Don’t drench them. Set aside.

To assemble the sandwich, take two slices of bread. On one slice spread some ricotta. On the other spread some ramp pesto. Add some of the kale and carrots to the ricotta side, and close the sandwich up with the ramp side, and viola! 

Ramp Pesto

  • 1 bunch of ramps (10-12 ramps)
  • 1/2 cup grated parmesan
  • 1/3 cup almonds
  • 1/2 cup extra virgin olive oil
  • sea salt
  • freshly cracked black pepper
  • squeeze of fresh lemon juice

Ramps have a very short season during this time of year, so when you see some at the market or grocery, grab em!! They’re oniony, garlicky, magical wild onions, and I wish they were around all year long. When I saw Good Eggs were selling some, I immediately ordered them. This was actually my first time personally cooking with them. I had only ever had them at restaurants, usually sautéed, so when I got them delivered I wanted to try something different with them. Naturally my mind always goes to pestos, of course. And oh man, was it a good pesto. 

Recipe adapted from Food52.

Wash and trim the roots of the ramps. Chop the ramps into 1 inch pieces and set aside.

On a small frying pan on medium to high heat, toast the almonds for a couple minutes until fragrant and a tad golden. Constantly be stirring as the almonds can burn easily. Once toast, ruffly chop the almond on a cutting board. Set aside.

In a food processor, add the chopped ramps, toasted almonds, grated parmesan and blend while slowly adding the olive oil a little at a time until the pesto is smooth and olive oil is used up. Squeeze some lemon juice and and season with a good pinch of salt and pepper. Blend that, now taste and adjust seasoning if necessary, and add more lemon if you desire more. Now you’ve got some ramp pesto!

Store in jar in the fridge for up to 3-4 days. Eat on bread, in sandwiches, on pasta, with fish, chicken, or steaks. Enjoy!

Rhubarb Iced Tea With Basil

  • 6 stalks of rhubarb
  • 6 cups of water
  • 1/2 teaspoon of orange zest
  • 2 tablespoons of agave
  • basil

We got our first taste of a hot summer day in NYC, high 80’s to be exact. Shorts and dresses were worn. Park hangs were had. Sweat was dripping. SPF was needed. And thoughts of putting the AC in were talked about. The summers here in NYC are no laughing matter. It gets really really hot here. We’re not quite there as the nights are still cool, and there are still some perfect mid to low 70’s days to be hadhopefully. But when it does get hot, us new yorkers have to put up with a very uncomfortable living. Waiting for the subway is horrible. Walking down the street and having the exhaust from cars hit your bare legs is unbearableand it seems sometimes like the only relief we get is by aiming five fans at our faces while we sleep instead of having more than one AC because your con edison bill will be to high. And lets not forget those 5 seconds when you walk by a store and you can feel a blast of cool air from their beautiful central air system. There’s also cooling down with a super refreshing drink. Keeping pitchers of homemade iced teas in your fridge during this time of year is a VERY good idea. Those iced teas are whats going to welcome you home after a long, sweaty day of work, and as you take a sip they’re what’s going to tell you, “everything will be ok.” 

For my first iced tea of the season, I introduce to you, the ‘Rhubarb Iced Tea.’ Refreshing, and tart, this drink, which can also be spiked with some vodka and soda water, is blissfully perfect for this time of year

Adapted from Martha Stewart.

Wash and trim the rhubarb. Cut into 3in pieces and add to a pot with the 6 cups of water along with the orange zest. Bring to a boil on high heat. Once boiling, bring to a low simmer and cook for 1 hour. Once cooked, the water should be a bright pink. Strain into a pitcher or large jar and sweeten with agave. Place in the fridge to cool.

Once cooled, serve over ice with a garnish of basil. 

*add a few sprigs of basil to the pitcher or jar for more of a basil taste. 

*if you wish to make more than 6 cups, it’s one cup of water for ever rhubarb stalk. 

*I don’t like my tea to be too sweet, but if you do add more agave. 

Cabbage Herby Salad

  • 3 1/2 cups of green cabbage, shredded
  • 3 1/2 cups of purple cabbage, shredded
  • 3 large radishes
  • 1 cups of cherry tomatoes, cut intro quarters
  • 1/4 cup of minced cilantro
  • 1/2 cup of minced chevril
  • 1 tablespoon of minced chives

Dressing:

  • 2 tablespoons of grainy mustard
  • 2 tablespoons fresh lemon juice
  • 1/4 cup of extra virgin olive oil
  • 1 teaspoon of coarse salt
  • 1/2 teaspoon of freshly cracked black pepper

Serves 4-6

I went on a vacation to Tulum Mexico with a bunch of friends a few weeks ago. It was a trip of many firsts for me. First time in Mexico, first time on a trip with just friends, first time zip lining, first time swimming in dark scary underground caves, and I think I finally kicked this stupid fear of the ocean I’ve had since I was a kid. Personally, I blame “Jaws”. It was one of the most amazing trips I’ve ever been on, and of course since I’ve been back I’ve been craving real mexican food and margaritas. Despite eating black beans and guacamole everyday while we were there, I don’t think I could ever get sick of that kind of food. I ALWAYS want it.

So, since I’ve been back I’ve been playing around with making different kinds of tacos, and one of my favorites is the fish taco. You’ll always find that fish tacos are topped with cabbage and radishes. I thought of deconstructing the fish taco, and made this cabbage salad. This would still be great topped on a fish taco, in fact I highly recommend it, but it also makes a great salad. Perhaps it can be served as a side salad to a fiesta of different kinds of tacos. Tacos, tacos, tacos.

In a large mixing bowl add the shredded cabbage.

Wash and trim the radishes, cut into quarters and slice thinly. Add to the cabbage.

Wash and dry the tomatoes. Cut them into quarter length wise, add to the bowl of cabbage as well as the minced herbs. Set aside.

In a small bowl whisk together the ingredients to the dressing. Pour over the salad and toss using your hands. Taste and add more salt and lemon if needed. Serve and enjoy!

Hummus with Meat (Hummus Bil Lahme)

  • 1/2 pound ground beef
  • 1 small onion, or 1/2 large onion, chopped
  • 1/3 cup pine nuts
  • 2 tablespoons vegetable oil
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly cracked black pepper
  • 1/4 teaspoon of ground cinnamon
  • 2 teaspoons of pomegranate molasses
  • favorite homemade recipe for hummus, or favorite store bought hummus
  • pita bread

We all love hummus right? Right. Here’s a traditional middle eastern way of serving hummus, and out of all the different varieties this is by far my favorite way of having it. 

Makes two plates.

In a large pan, toast the pine nuts on medium heat till golden. About two minutes. Once toasted, set aside in a small bowl.

In the same pan on medium heat, heat the veggie oil. Once warm enough, throw in the chopped onions and sauté until very golden.  Then add the meat, season with salt, pepper, and cinnamon. Using a wooden spoon, break the meat into small pieces. Cook meat till browned and a tad crispy. Then add the pomegranate molasses and cook for 1 minute, stirring everything together. Add the toasted pine nuts, mix together. Turn of heat. Taste, and adjust seasoning if necessary.

Make a plate of hummus, and top with the meat. Drizzle a little extra virgin olive oil on top if you’d like. Serve with warm pita bread and enjoy!

Stuffed Cabbage (Malfouf)

  • 1 head of green cabbage (20 leaves)

Stuffing:

  • 1/2 pound ground beef
  • 1/4 cup jasmine rice
  • 1/2 teaspoon cumin
  • 1/4 teaspoon allspice
  • 1/4 teaspoon nutmeg
  • 1 teaspoon sea salt
  • 1/4 teaspoon freshly cracked black pepper
  • 1 tablespoon minced fresh mint
  • 1 teaspoon vegetable oil

Sauce:

  • 1 small onion (1 cup chopped)
  • 3 cloves of garlic (minced)
  • 1/2 cup chopped cherry tomatoes
  • 1 tablespoon pomegranate molasses
  • 2 tablespoon vegetable oil
  • 1/2 fresh lemon juice

Garnish:

  • 1/4 minced fresh mint
  • 2 cloves of garlic, crushed (mash the mint and garlic together)

This is one of my favorite dishes as a kid. I know I say this a lot but when it comes to middle eastern food, my heart just melts. The other day I was craving this and asked my mom to come over and cook this with me. It’s a bit time consuming, having to roll each leaf at a time (totally worth it mind you), so having someone to roll these yummy little guys with makes it more fun. Also I had never made this recipe before/wanted to learn/kinda made her do it all, so her help was much appreciated!

Boil a large pot of water. Carefully tear off a leaf at a time from the head of cabbage. Boil the cabbage leaves in the water for 5 minutes. Once tender, strain, dry with a paper towel, and let the leaves cool in a bowl. 

For the filling, in a bowl mix together the meat, rice, spices, and oil using you hands till everything is evenly mixed.

Once leaves are cool enough to handle, take one leaf at a time and cut the thick stem in the middle of the leaf making two pieces of leaves. Take a call spoonful of the filling and place it at the end of the leaf, length wise. Roll and fold the leaf like a mini burrito. Repeat this until all the leaves, and filling is done. This should make about 35 stuffed cabbages. Keep in mind some leaves may not have a thick stem/vein in the middle, usually the small leaves. In that  case use the whole leaf.

Set aside all your rolled up stuffed cabbage leaves.

In a medium pot, heat up the veggie oil on medium heat. Sauté the chopped onions in the oil till golden, then add the garlic and sauté for another minute. Add the chopped tomatoes, lower the heat, and cook with the onion and garlic for another two minutes. Add the pomegranate molasses and cook for another minute on low heat. Turn off heat.

One roll at a time place over the onion tomato mixture in the pot. Place all the rolls creating two layer. Add the lemon juice, and 1 1/2 cups of water, or enough to cover all the rolls, cover the pot, and turn on the fire to high. Bring to a boil, then lower heat and simmer for 1 hour.

Turn off the heat and add the mint, garlic mixture. Cover the pot and let sit for a couple minutes. When serving, add a dollop of yogurt topped with dried or fresh mint on the side. Enjoy!