Zucchini Cakes with Mint Dipping Sauce

amanda's plate zucchini cakes

 Zucchini is definitely in abundance during Michigan summers. I’ve planted one plant which has already yielded 15 yellow squash (relatives of the zucchini)! Zucchini is such a special vegetable that today, August 8th is National Zucchini day. 

Because zucchini has a very high water

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Beef Wellington Recipe

Beef Wellington has become closely tied to MasterChef and Gordon Ramsay. I’ve created my own Beef Wellington Recipe using Crescent Foods All Natural Angus Beef. 

I love using Crescent Foods, free range, grass fed and finished beef! All Crescent Foods products are humanely treated and hand harvested Halal. The all natural beef, means five times more minerals and vitamins. It is also antibiotic and hormone free.

Crescent Foods beef is

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Coconut Shrimp Taco Recipe

During this past Ramadan, my sister Deana invited us over for a taco Tuesday iftar. She made these incredible coconut shrimp tacos, that Hussein and I could not stop talking about. We enjoyed them so much that I had to have the recipe. I’m so excited to share Deana’s coconut shrimp taco recipe.

The shrimp tacos are paired with a cabbage and mango slaw and topped with a chipotle honey cream sauce! And its the perfect blend of sweet, spice, acidity. The slaw and radish adds the perfect fresh crunch.


The

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Persian Style Dill Rice Recipe

dill rice recipe

I have been so excited to make this dish! My friend and colleague told me about it a few weeks ago. When she said “about 10 cups of dill get added”, I asked her to repeat herself. Again, she repeated “10 cups of dill”. I asked so many follow up questions that she ended up making the dish and bringing some in for me to try. This is my take on Baqila Pollow or Timmen Baqilla. My Persian Style Dill Rice recipe. There is also a similar dish in Iraqi cuisine!

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I call

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Okra Tomato Stew Recipe

basmati rice, okra stew

My Okra Tomato Stew Recipe is a very simple Lebanese recipe, adapted from the traditional green bean stew. It is served over a bed of rice, is packed with summer flavors and is done in just over thirty minutes. This dish is the perfect vegetarian dinner during Ramadan and beyond!

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The base of the recipe is simple: onion, garlic

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Fattoush Salad Recipe

When most people think of Lebanese food or food from the Levant region, they often think of Hummus, Falafel and Fattoush. I’ve shared several hummus recipes before, but I have not shared my Fattoush Salad Recipe. After asking all of you on Facebook, which recipes you’d like for Ramadan, Fattoush was at the top of the list! 

fattoush salad recipe

I love adding

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Watermelon, Feta, Jalapeno Salad

I love a good summer salad. One of my favorites, includes the sweetness of watermelon, the saltiness of feta cheese and the richness tartness of balsamic vinegar. I wanted to play on these flavors and created my Watermelon, Feta, Jalapeño Salad. The slight heat of the jalapeño is the perfect addition to this summer time favorite. 

 

watermelon, feta, jalapeno salad

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Mujadarra Ruz Lentils with Rice

One of my favorite summer dinner dishes is Mujadarra ruz, lentils with rice. Paired with a light salad of tomatoes, cucumbers and mint, this makes for a perfect picnic meal. This dish is also vegetarian and done in about thirty minutes. 

I am excited to be partnered with

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Thanksgiving Side Dishes

With Thanksgiving just a few days away, I have been receiving many requests for easy side dish ideas. Here I have complied 4 sides that will make the perfect addition to any menu! In this post, I will share the recipes for four Thanksgiving side dishes that can each be made in less than 25 minutes! I begin by sharing my favorite homemade cranberry sauce, the ultimate silky smooth mashed potatoes, garlic-parmesan green beans and roasted delicata squash! 

 

Cranberry Sauce

I start with the ever classic, cranberry sauce. If you plan to serve cranberry sauce, please do not use that stuff out of a metal jar. Its SO easy to make fresh and you won’t have that weird tin taste. 

I infused my cranberry sauce with orange, cinnamon, nutmeg and topped it with mint for freshness! 

cranberry sauce

Here is my recipe:

4.3 from 3 reviews
Cranberry Sauce
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 3 cups
 
Ingredients
  • 1 (16 ounce) bag of fresh cranberries
  • 1 cup granulated sugar
  • 1 cup water
  • 1 tablespoon orange zest
  • 1 cinnamon stick
  • 1 nutmeg pod
  • ½ tablespoon fresh chopped mint
Instructions
  1. In a heavy bottom sauce pan, combined cranberries, sugar, water, orange zest, cinnamon, and nutmeg.
  2. Bring to a boil, then reduce heat to medium low. Cook for 8-10 minutes, until mixture thickens.
  3. Remove cinnamon stick and nutmeg pod.
  4. Allow to cool completely and top with fresh mint.
  5. Enjoy!


Mashed Potatoes 

One of my favorite side dishes are mashed potatoes. I love mashed potatoes that are rich, creamy and smooth! I first learned about mascarpone while watching Giada DeLarentes on Food Network. She added them to her potatoes and I had to re-create them immediately. There are a few important steps to take with mashed potatoes.

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4.3 from 3 reviews
Mashed Potatoes
Author: 
Serves: 6-8 servings
 
Ingredients
  • 3 pounds potatoes, peeled and quartered
  • 6 tablespoons unsalted butter, room temperature
  • 4 tablespoons mascarpone, at room temperature
  • 2 tablespoons heavy cream
  • ½ teaspoon kosher salt
  • 1 tablespoon finely chopped chives
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons unsalted butter, at room temperature, for topping
Instructions
  1. Boil potatoes until soft and tender
  2. Drain water off potatoes.
  3. Add in the butter, mascarpone, heavy cream. Using an electric mixer, mix the potatoes until smooth.
  4. Taste for salt and add additional to your liking
  5. Top with chopped chives, freshly ground black pepper and remaining butter
  6. Enjoy!

  1. Potatoes must be cooked properly. Inserting a knife into the center of the potato, it should come out easily and clean. 
  2. Be sure butter, mascarpone and cream are at room temperature. 
  3. Use a mixer to mash the potatoes, this ensures they are smooth and even throughout. 

thanksgiving side dishes

I mean look at this *drools over keyboard*


Garlic Parmesan Green Beans

With the oven being occupied with the turkey, a casserole and maybe some roasted sweet potatoes, I like to make veggie sides that can be made on the stove top. These are super easy, yet delicious green beans, that can replace a heavier side and provide a crisp, bright, side dish to the table. 

The key to making the perfect textured green beans, is blanching. This means placing the green beans in boiling water, then immediately immersing them in ice water to stop the cooking process. 

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4.3 from 3 reviews
Garlic Parmesan Green Beans
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
 
Ingredients
  • 2 pounds green beans, trimmed
  • ½ teaspoon malton flake salt
  • ½ teaspoon freshly ground black pepper
  • 1 tablespoon olive oil
  • ½ tablespoon finely minced garlic
  • ¼ cup freshly grated parmesan
Instructions
  1. Bring 5 quarts salted water to a rolling boil
  2. Prepare a bowl of ice water along side the pot
  3. Place the green beans into the water and boil for 3 minutes
  4. Remove the green beans from the boiling water and place immediately in the ice water
  5. Heat olive oil in skillet and sauté garlic
  6. Add the green beans to the skillet and heat for 2 minutes. Season with salt and pepper. Remove from heat
  7. Top with parmesan
  8. Enjoy 🙂


Roasted Delicata Squash 

Delicata squash is great for many reasons. One being is you can eat the skin, making preparation very easy. For this dish, I sliced the ends off the squash, spooned out the seeds and roasted the squash. 

4.3 from 3 reviews
Roasted Delicata Squash
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 1 large delicata squash (2 pounds)
  • 2 tablespoons olive oil
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • ½ cup pomegranate arils
  • ¼ cup goat cheese
  • micro-greens for garnish, optional
Instructions
  1. Preheat oven to 425 degrees Fahrenheit.
  2. Cut ends off squash and spoon out the insides.
  3. Slice squash into ¼ inch rings.
  4. Place on lined baking sheet and drizzle with olive oil. Season with salt and pepper
  5. Roast until tender and golden, about 20 minutes.
  6. Remove from oven and top with pomegranate, goat cheese and micro greens
  7. Enjoy 🙂

delicata squash

 

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Make any of these recipes? Put your own twist on them? I’d love to see! Tag me @AmandasPlate #CreateAmandasPlate 

I am so thankful for all of you who continue to read and support Amanda’s Plate! I appreciate that you trust in my recipes and make them in your homes for your loved ones! THANK YOU <3

 

 

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Roasted Delicata Squash & Couscous Salad

One of my favorite things about fall is the cool air that allows for slow roasting in my kitchen! A few weekends ago, my family and I spent the day at the Birmingham farmer’s market. We picked up a ton of beautiful squash and I set out to making some new dishes! 

One of favorite ways to prepare squash is by roasting them. The roasting intensifies the sweetness of the squash making it the perfect addition to any meal.  

delicata squash and couscous salad

I’m also really excited because I will be working on more video recipes for you all! Please let me know what you think and if you have any suggestions or ideas! Eventually, I hope to do full recipes with me talking you thru step by step 😀 If you have not already, please subscribe to my YouTube Channel @AmandasPlate

Here is the recipe: 

Roasted Delicata Squash & Couscous Salad
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
Squash
  • 2 medium sized delecata squash
  • 1 tablespoon olive oil
  • ½ teaspoon kosher salt
  • ½ teaspoon fresh ground black pepper
Pecans
  • 1 cup pecan halves
  • 2 tablespoons unsalted butter
  • 2 tablespoons light brown sugar
  • ½ teaspoon ground cinnamon
Sage Leaves
  • 10 sage leaves
  • 2 tablespoons unsalted butter
Dijon Dressing
  • 2 tablespoons whole seed dijon mustard
  • 2 tablespoons olive oil
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon kosher salt
  • ¼ teaspoon fresh black pepper
  • ½ cup pomegranate ariels
  • ¼ cup goat cheese
  • micro greens, for garnish
Instructions
Squash
  1. Preheat oven to 375 degrees.
  2. Cut delicata squash length wise and remove seeds.
  3. Slice into ½ inch pieces and arrange on parchment lined baking sheet.
  4. Drizzle with olive oil, salt and pepper.
  5. Bake for 25-30 minutes until tender.
Pecans
  1. Melt butter in a skillet. Allow butter to melt and stir in the pecans, brown sugar and ground cinnamon. Cook for 5 minutes until mixture thickens. Spread on parchment paper and allow to cool.
Couscous
  1. Bring broth to a boil. Add in 1 cup dry pearl couscous. Cover and cook for 8-10 minutes. Set aside.
Sage
  1. Melt butter in a skillet. Add the sage in and cook until crisp. Remove from heat and drain from butter.
Dressing
  1. In a mason jar, combine dijon mustard, lemon juice, olive oil, salt and pepper. Shake until evenly combined.
Assemble
  1. Place couscous on bottom of serving plate. Top with roasted squash, candied pecans, fried sage, pomegranate, goat cheese and microgreens. Drizzle dressing over the top.
  2. Enjoy!

 

delicata-squash

 

Make this recipe? I’d love to see! Take me @AmandasPlate or using #CreateAmandasPlate

 

Happy cooking,

 

Amanda

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