Last month we DINEd out, but this month, we opted to DINE in and share some of our favorite recipes with you!
I have a few tried and true recipes that I often make. One of my staples is called, “Turkey Slop”, a name I made up because it accurately describes what this meal looks and tastes like. Start by chopping up an onion, peppers (any color), green and/or yellow squash, or really any veggies you enjoy.
Next, add olive oil in big pot over medium heat and dump all the veggies in, while simultaneously adding 1 lb. of ground turkey to a separate pan. Brown over medium heat.
The key to this dish, in my opinion, is the spices. As you can see above, I use a TON of different flavors. Feel free to select your own combination!
After the turkey is browned and the vegetables are soft, combine the turkey in to the veggie pot. I add as much tomato sauce as I’m feeling that day, but you can also use canned diced tomatoes instead! Let it simmer on low until you’re ready to eat.
What I love about this meal is the many ways it can be served. Add shredded cheese and avocado, eat it out of a bowl, serve it in a bowl over rice, eat it with tortilla chips, or add it to a toasted hamburger bun for more a traditional “sloppy joe” feel.
This time of year in Boston finally feels like summer, and Anayis is soaking up every last drop of it! Below, she shares what she grilled last night for dinner on her rooftop.
A true sign of summer for me is grilling - meat, veggies, pizza, whatever! The grill is the best one-stop shop, and not to mention, clean up is a breeze. I am lucky enough to have three grills on the rooftop of my apartment building, which makes the entire chore that much less of one.
Grilling is a great way to keep me honest about what I am eating at the end of the day. I mean, think about it: what can you grill that’s not healthy? Michael Pollan has been quoted saying something along the lines of, “eat only what you can rinse”, because why? That leaves us to eat only the healthiest of fruits, vegetables, nuts, and legumes. Well, you heard it from me first, people! Eat only what you can grill. 😉
Last night, I whipped up a Greek salad (inspired by Ina), grilled chicken shawarma and lemon, rosemary potatoes. Is there anything better than fresh feta? I could eat the entire block…
Greek food is similar enough to Armenian food that it feels like comfort food to me. Whenever I want to “reset” a bit but also enjoy a delicious meal, Greek is my go-to. This is not a complicated, nor expensive, meal to make at home, and I never get sick of it.
While Anayis is holding onto every last bit of summer, Reine is ready for fall! Her short rib dish will be perfect for these upcoming months. Check it out below.
As someone who loves cooking, but doesn’t love following recipes, short ribs seemed like an intimidating dish to make. However, it was an easy, interactive, and fool proof meal that will impress guests!
I started by pre-heating my oven to 350 degrees, then very generously salted my short ribs, added black pepper, and covered them in flour.
Next, I took diced carrots and onions and sautéed them in a large Dutch oven for a few minutes in olive oil over medium high heat, until the onions start to become translucent. I removed the onions and carrots from the pan and turned the heat on high. I added the short ribs, ensuring each side got an even sear.
After I liked the color on the short ribs, I removed them and deglazed the pan with red wine. I added beef broth and tomato paste and salted to taste. I then added the short ribs back into the Dutch oven, with whole sprigs of thyme and rosemary. I covered the lid and let it cook in the oven for about 40 minutes.
By this time, the short ribs were falling off the bone. I made some garlic mashed potatoes to go with the short ribs and made sure to cover everything in the leftover sauce from the Dutch oven. Garnish with some green onions, and voilà! I paired it with a glass of Belle Glos pinot noir and had no leftovers, LOL!
