Chicken Shawarma and Exciting News!

chicken shawarma, chicken shawarma recipe

I am so excited to share with you all, that I will be developing recipes for Crescent Foods! This is a new and exciting partnership for me to start off this new year.

I first learned of Crescent Foods from a friend who was raving about how delicious their chicken was. It was shortly after, that I tried Crescent Foods myself. Hussein and I were instant fans!

crescent leaf logo w-o natural (1)

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Lebanese Lentil Soup

Lebanese Lentil Soup, lentil soup, fall soup, vegetarian lentil soup

There is nothing that offers more comfort in the fall than a hearty, hot cup of soup!

My favorite is my mom’s Lebanese Lentil Soup. A delicious blend of lentils, vegetables and spices, that simmer together perfectly to create a beautiful, yellow soup. 

This is a highly requested recipe, so I hope you enjoy it! Be sure to tag me in your posts @amandasplate or use #CreateAmandasPlate 🙂

 

5.0 from 2 reviews
Lebanese Lentil Soup
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
 
Ingredients
  • ¾ cup chopped yellow onion
  • ¾ cup finely shredded carrots
  • ½ cup finely chopped celery
  • 1 garlic clove, finely minced
  • 1½ cups orange lentils
  • 3 tablespoons rice
  • ½ teaspoon ground cumin
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground turmeric
  • ¼ teaspoon ground white pepper (black pepper works well too)
  • 2 tablespoons extra virgin olive oil
  • 8 cups low sodium vegetable stock (or water; taste and adjust seasoning)
  • 3 tablespoons fresh lemon juice
Instructions
  1. Rinse lentils and rice in cold water.
  2. Place lentils and rice in a stock pot with 2 cups of the vegetable stock and bring to a boil. Reduce to a simmer and place the lid on the pot.
  3. In a skillet, heat extra virgin olive oil and saute onion, celery, carrots and garlic. Add in the cumin, turmeric, white pepper and salt. (Heating the spices draws out more of the flavor!)
  4. Add the vegetables and spices to the pot of lentils.
  5. Once vegetable stock has been reduced down, add remaining 6 cups and continue to simmer for 35-40 minutes, or until lentils are tender.
  6. Squeeze in fresh lemon juice.
  7. Taste and season if needed.
  8. Enjoy 🙂

 

 

 

 

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Easy Homemade Pita Bread

I love pita!! It is so versatile. You can use it scoop your favorite dips, like my avocado hummus, or stuff it with shawarma or gyro meat. While living in Dearborn, I was surrounded by delicious pita, I never had to make my own. There was several local bakeries who made fresh pita daily. There were also many local restaurants who served up fresh, made to order pitas, that when pulled apart would release a cloud of steam!

Living in the Pacific North West, I have not found a pita that compares to those made in South East Michigan, so I decided to try and make it myself. To my delight, it was so easy to make and left me wondering why I haven’t made it myself before.

 

Easy Homemade Pita Bread
Author: 
Prep time: 
Cook time: 
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Serves: 3 dozen small pita
 
Ingredients
  • 1 tablespoon yeast
  • 1¼ cup warm water
  • 2 teaspoons granulated sugar
  • 1 teaspoon salt
  • 3 to 3½ cups all purpose flour
Instructions
  1. Dissolve sugar in the warm water. Sprinkle in yeast and let stand for 5 minutes. Add in salt and 1 cup of flour.
  2. Using hook attachment on stand mixer, mix to make a dough.
  3. Slowly add remaining flour until a shaggy dough is formed. Knead for 10 minutes until dough comes together and is smooth.
  4. Cover dough with moist kitchen towel. Allow dough to rise in a warm, dark place, until the dough has doubled in size (approximately 1 hour). I use the inside of my oven.
  5. Separate dough into equal round pieces. Do this by pinch off a round off the dough mass.
  6. Roll out the dough. It is extremely important to roll the pitas evenly, so they can puff up!
  7. Preheat oven to highest temperature.
  8. While the oven is heating, allow the pita rounds to rest.
  9. Bake for 8-10 minutes on the bottom rack of your oven until golden brown.
  10. Enjoy!

 

Note: You can make the dough my hand with the help of a flat wooden spoon. Turn the dough onto a well floured surface and knead until smooth, about 10 minutes. 

*Like with any yeast dough, the amount of flour you will actually need may vary based on humidty, temperature, and other factors. You may need more or less. Know your dough 🙂

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Avocado Hummus

Avocados are delicious. But when combined with chickpeas, in a smooth hummus blend.. they are out of this world!

Hummus is a traditional Middle Eastern side dish, made of smashed chickpeas, tahini, garlic and lemon. It is high in iron and vitamin C. It is also a good source of protein and fiber, making it a great side to any meal. Hummus is always served with pita bread. Refer to my next post for a very easy pita recipe!

 

IngredientsThis recipe makes approximately 3 cups of hummus.

Ingredients:

1 15oz can of chickpeas

2 medium ripe avocados

2 cloves of garlic

2 tablespoons tahini

4 tablespoons lemon juice

2 tablespoons parsley (more for garnish, if desired)

1/2 tablespoon salt

1 teaspoon ground cumin

Fresh ground pepper

Crushed red pepper flakes

EVOO

 

Procedure:

1. In a food processor, pulse together chickpeas, tahini, lemon juice, garlic, parsley, salt, cumin and black pepper until smooth. Add in avocado and pulse until smooth.

2. Top with EVOO, parsley and red pepper flakes. Serve with pita bread!

3. Enjoy!

 

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