Fried Green Tomatoes

Amanda's Plate fried green tomatoes, fried green tomato recipes

Growing up in our family owned grocery store, I had a unique opportunity to learn about different fruits and vegetables. I saw many customers purchasing the green tomatoes we had on display and often wondered what they would be making with them and so I asked! I learned about fried green tomatoes and had to try it myself. 


FRIED GREEN TOMATO RECIPE

I gathered the ingredients and set out to make this traditionally Southern Dish.

Since

Continue Reading

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

Continue Reading

Roasted Beet Yogurt Dip

After a wonderful week with family in Michigan, celebrating my sisters bridal shower, enjoying my moms kibbeh, my grandmothers date cookies and tons of burgers, I am ready for some clean eating. 

Don’t confuse this with a diet or anything. I just want to enjoy something light for the next  few days. I began this light eating with some cold pressed juices from Drought in Ferndale before I headed back to Seattle. I continued once I was home with some Suja green juice.

drought green juice

Continue Reading

Shrimp Lettuce Wraps with Peanut Sauce

shrimp lettuce wraps, lettuce wraps

Hussein loves Asian food. From Thai to Japanese to Vietnamese to American takes on Asian flavors.

I also love Asian Cuisine and don’t cook it often enough. We generally get take out Pho or go out for sushi!

But I need to do a better job of using these flavors (& the personalized chop sticks my friend Rana got us) in my kitchen!

personalized chop sticks, chop sticks, cool chop sticks

When planning my dinner menu for the week, I try to mix up the proteins and styles of cooking to keep things interesting.

But I also don’t want to spend two hours making dinner. Because in the words of Sweet Brown:

via GIPHY

 

Continue Reading

Easy Chicken Dinner

easy chicken dinner, amandas plate dinner idea, chicken dinner

We’ve got a winner… winner.. chicken dinner! 😀

This is the perfect meal for those evenings after a long day at work and your family responds with “I don’t know” when asked what they want to eat.

Yes, we all get that response. And we all need a super easy chicken dinner! A dinner that is made quickly, but does not lack on flavor or nutrients.

When creating this recipe, I wanted to ensure it was nutritious, packed with flavor, have some crunch and versatile (so you could make it your own).

I love cherry tomatoes, and had some on hand from the Farmer’s Market. I also knew I wanted to roasted some chickpeas for crunch, as they are a great source of fiber!

I first tossed the chickpeas in spices and olive oil, spread them on a cookie sheet and placed them in the oven and made the rest of the dish.

chickpeas

(Warning: you may eat all of these crunchy nuggets on their own!)

chickpeas

Ingredients:

–Chickpeas
1 15 ounce can chickpeas, drained and patted dry
1/4 teaspoon kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon cumin
1/2 teaspoon turmeric
2 tablespoons extra virgin olive oil
–Chicken
4 chicken breasts, pounded out to 1/4 inch thickness
1/4 cup all purpose flour
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 teaspoon Spanish paprika
3 tablespoons extra virgin olive oil
–Tomato
2 cups cherry or grape tomatoes
3 cloves garlic, minced
1/4 teaspoon kosher salt
3 cups baby spinach
1 tablespoon olive oil
–Grain
2 cups of your favorite rice or other grain, prepared to package instructions
Parsley for garnish

 

Instructions:

–Chickpeas
1. Preheat oven to 400 degrees.
2. Line baking sheet with foil.
3. In a bowl, toss chickpeas in salt, garlic powder, cumin, turmeric and olive oil. Spread evenly onto baking sheet.
Bake for 25-30 minutes, stirring once, until golden brown and crunchy.

chickpeas
–Chicken
4. Pound chicken to 1/4 inch thickness
5. A bowl, stir together all purpose flour with salt, garlic powder, black pepper and paprika.
6. Dip chicken into flour mixture. Shake off excess.
7. Heat olive oil in a large skillet on medium heat. Add chicken to skillet and cook until golden brown on each side; about 4 minutes a side. Place on a rack.

chicken
–Tomato
8. In same skillet that chicken was cooked in, add additional tablespoon of olive oil. Add in cherry tomatoes and garlic. Add spinach and salt and sautee until tomatoes are blistered and spinach is wilted.

spinach and tomato
–Assemble
9. Place 1/2 cup rice on plate and spoon over tomato and spinach. Sprinkle with chickpeas and top with chicken breast.
10. Garnish with parsley
Enjoy 🙂

easy dinner, chicken dinner, easy dinner idea

Continue Reading

Loaded Hummus Dip

loaded hummus dip

This summer has been unusually dry and hot for the Seattle area! Climate change? Al Gore would say so! Whatever the case, it is often too hot to cook and bake. I find myself looking for a quick dinner using the tomatoes and cucumbers from my little patio garden 🙂

Garden

The quickest dinners in our household consist of grilled chicken breast, a large salad and fresh baguette from one of many favorite bakeries. Some days, I would be okay with a bowl of cereal for dinner but Hussein says “that’s not dinner” and “has no protein”.

This recipe was developed on a super hot day. It was 90 degrees and I was not feeling the heat in my kitchen 😛 I grilled some chicken and decided to make a salad and hummus. Then it hit me; we often dip the chicken into the hummus, and add salad to the top for a perfect bite, so why not make it a loaded hummus!

I made my hummus using canned chickpeas, but feel free to use a premade hummus for an even easier dinner! I served this dish with Stacy’s Pita chips 😀


 

Ingredients:
3 cans chickpeas, rinsed
2 cloves garlic
1/3 cup tahini
1/2 teaspoon kosher salt
1/3 cup fresh lemon juice
3 tablespoons extra virgin olive oil

1 cup cucumber diced
1 1/4 cup tomatoes, diced
1 orange bell pepper, diced
1/2 cup Kalamta olives, pitted and halved
1/4 cup feta cheese, crumbled
1/4 cup flat leaf parsley
2 tablespoons fresh mint, chopped
1 tablespoon fresh oregano, chopped
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
2 tablespoons red onion, finely minced

 

Procedure:

  1. Reserve 1/2 cup chickpeas.
  2. In a food processor combine remaining chickpeas, tahini, garlic cloves, 1/2 teaspoon kosher salt, and fresh lemon juice.
  3. While on low speed, slowly stream in the olive oil and blend until smooth. Set aside.
  4. In a large bowl mix tomatoes, cucumbers, bell pepper, olives, parsley, mint, oregano, and 1/2 cup chickpeas.
  5. Using a mason jar make dressing by combining olive oil, lemon juice, salt, pepper and red onion. Shake until emulsified. dressing
  6. Pour dressing over salad and toss until well coated.
  7. Smooth hummus over serving plate.
  8. Top with salad mixture and sprinkle feta crumbles over the top.
  9. Serve with fresh pita, pita chips, or whatever you like!
  10. Enjoy 🙂

Loaded hummus, easy hummus, hummus and salad

Continue Reading

So Many Ways to Toast

Eggplant toast, eggplant and jalapeno toast,

Many often ask where I find inspiration for my recipes or what my process is for developing new recipes. I sometimes have an idea after seeing something at the farmer’s market or on the web. But most of the time, I have no idea what I am going to do until I actually start doing it! I just get in my kitchen and start working.

My husband does not like this! In his words, he “needs to know what’s for dinner” so that he can “get excited about it”! I think he’s learned to accept that my menu planning is non-existent and this is the best way for me to be creative 😛

I know which flavors I like and which flavors and ingredients work well together; this helps a lot! I rarely have a recipe that is totally off!

I’m also inspired by all of you! When you tag me in your beautiful culinary creations, it inspires me to create something using those flavor profiles! So keep tagging me: Twitter and Instagram and by using #TeamAmandaSaab

My best friends mother, Mona Elhelou send me a picture of her eggplant toast! I loved it so much, I created my take on an eggplant toast! 🙂 These make for a great appetizer! I served them with a BBQ chicken salad 🙂

How do you toast? Tell me on Instagram


 

 

Ingredients:

1 large eggplant
1 baguette, sliced into 1/2 inch pieces
2 tablespoons olive oil
1/4 teaspoon garlic powder
1/2 teaspoon kosher salt
2 tablespoons fresh lime juice
2 tablespoons almond slivers, toasted
2 tablespoons pomegranate arils
1/2 cup micro greens
2 jalapenos, sliced thin
1 cup white vinegar
2 teaspoons kosher salt
2 teaspoons sugar

 

Procedure:

1. Placed jalapeno slices in bowl. Heat vinegar, 2 teaspoons salt and 2 teaspoons sugar until boiling. Pour over jalapenos and cover with plastic wrap. Set aside for 20 minutes.
2. Roast eggplant on open flame, until skin is charred.

Eggplant and Jalapeno Toast
3. Peel away skin and mix eggplant flesh with 1/4 teaspoon garlic powder, 1/2 teaspoon kosher salt and 2 tablespoons lime juice.
4. Brush bread with olive oil and toast until broiler until brown.
5. Toss micro greens and pomegranate arils with remaining olive oil.
6. Drain jalapenos.
7. Assemble: spread eggplant over toasted bread, layer on jalapenos, sprinkle on micro green mix and almonds!
8. Enjoy 🙂

 

Continue Reading