Check it out

Cauliflower Rice

noreply@blogger.com (avesta) — Sat, 15 Mar 2014 02:33:00 +0000

I love rice...grew up eating it everyday so trying to cut starches and empty calories has me missing rice so much. Now califlower rice is definitely not rice but it really is delicious if you add good herbs and flavors to it. This recipe is for a cilantro-lime rice but I have used sun - dried tomatoes, rosemary, thyme, fresh chopped jalapeños, lemon and dill, tarragon and it is good with a little parmasean cheese on top. Just mix and match herbs and get creative. I still splurge every once in awhile on real rice but I make this fake rice about twice a week.

Cilantro-lime Cauliflower "Rice"
Ingredients
1 head cauliflower, cut into florets
1/4 cup chopped green onion
1 tablespoon chopped garlic
2 tablespoons coconut oil
Sea salt & pepper to taste
1 lime, juiced (throw in microwave for 10 seconds then roll on the counter before juicing to get most juice)
1/2 cup chopped cilantro

Directions
Grate cauliflower florets in a food processor until it resembles rice (do not over chop or it will be mushy) Heat a large saute pan over medium heat, add coconut oil, green onion and garlic and sauté about 2 minutes, or until soft. Raise the heat to medium-high. Add the cauliflower "rice" to the saute pan. Cover and cook for about 2 minutes, then uncover and stir and continue to cook for another 2-3 minutes stirring occasionally, until the cauliflower is slightly crispy and golden on the outside but tender on the inside. Season with salt and pepper to taste. Remove from heat and place in a bowl; toss with fresh cilantro and lime juice.

Cauliflower Rice is a delicious side dish for steak or lamb...good substitute for potatoes, too. Or mash up the mixture for the texture of mashed potatoes.

Cucumber - Tomato Salad

noreply@blogger.com (avesta) — Thu, 16 Jan 2014 04:53:00 +0000

It's a new year and I think a lot of us are trying to be healthier and some of us are trying to even lose a few pounds. I do really well on my health kick all day until about 3:00 pm and then sometimes I get hungry again around 8:00 pm. So when I'm trying to be healthy or if I'm trying to lose a few pounds, I make a big batch of this Cucumber - Tomato Salad and keep it in the fridge to snack on when I'm needing a low calorie snack. It is also amazing as a side for grilled steak, chicken or fish. Pretty good on tacos or pita sandwiches, too.

Cucumber - Tomato Salad
1 cup diced tomatoes (depends what kind/size of tomatoes you use but about 3 romas or 2 on the vine)
2 cups diced cucumber (I really like persian cucumbers for this but English (seedless) are good also) I use 3 persian cucumbers or 1 English seedless.
The key here is use 2x as many cucumbers as tomatoes
1/4 cup chopped fresh dill, cilantro, parsley, mint or green onion. You can use whatever fresh herbs you have or that you like. You can also mix a couple if you'd like.
Fresh squeezed lemon juice (1-2 lemons depending on how much you want to use, I think it's best with 2)
Sea salt (to taste)
You can also add a couple tablespoons of balsamic, rice wine or Apple cider vinegar if you'd like. Sometimes I will drizzle some really good extra virgin olive in there too. But if I am really trying to keep it light and around 25 calories a serving, I just use the fresh herbs and lemon juice.

Mix all the ingredients in a bowl, cover and refrigerate for at least an hour. Stir again and taste before serving. Sometimes I will add more salt or more lemon juice if I taste after refrigeration and feel it needs more. You can make a big batch and it tastes even better the next day or two. It keeps fine for up to 3 days.

The cucumbers and lemon juice in this salad help you feel full and help with digestion and metabolism. This salad has saved me from cheating on diets so many times and it is delicious!

Broiled King Crab Legs!

noreply@blogger.com (avesta) — Sat, 21 Dec 2013 04:17:00 +0000

Broiled King Crab Legs! Make sure legs are defrosted. I slit open the legs (make a big enough slit to expose the majority of the meat in the large part of the legs) and put small slithers of butter inside, squeeze of fresh lemon juice and sometimes a little garlic depending on my mood before broiling for 5-8 minutes (Depending on the size). Just keep on eye on them and as the butter melts and the legs start to brown a bit...they are done. They turn out amazing. Don't be afraid to make these at home. The only thing you can do is overcook them so just make sure you don't leave them under the broiler too long....and broiling them is so much better than steaming or boiling them! Around the holidays they are often on sale and so much cheaper than ordering at a restaurant.

Comfort Soup

noreply@blogger.com (avesta) — Tue, 17 Dec 2013 22:05:00 +0000

I grew up in a Kurdish household so my mother cooked mostly Kurdish foods. Now as a kid, sometimes I got tired of eating Kurdish food all the time but now as an adult...those kinds of foods are my comfort foods. They remind me of walking in the door after a long day at school and seeing my mom in the kitchen. All the burners going at once. Rice. Beans. Soup. Chicken in the oven. She could cook 5-6 dishes at once without a sweat. She is the one who taught me about organization in the kitchen and how to make sure all your dishes were ready at the same time. She also taught me how to throw in another dish for the next day. If you're going to be in the kitchen for hours...you might as well throw in another dish so you can relax a bit the next day by serving leftovers. She often made a barley soup that we all loved and could heat up for days. She would always tell us how good it was for us...High fiber...High protein...but as kids...we just thought it tasted good...especially in those cold Ohio winters.

I make a soup that reminds me of several of her dishes, incorporating rice, lentils and barley with chicken legs because these are items she used a lot. If you have a Middle Eastern or Mediterranean market near you, you can buy a premixed package of rice, lentils and barley. If you can't find this, you can just use equal amounts of each item to make the 2 cups necessary for the soup. I make this soup and freeze leftovers for quick hearty meals on a chilly day.

Avesta's Comfort Soup
For soup:
2 cups rice, lentil and barley mix (Rinsed)
8 cups water
2 tsp tumeric
2 tsp cayenne pepper
1 tsp black pepper
1 tsp cumin
1-2 tbsp sea salt (start with 1 and add to taste)
For chicken:
2-4 chicken legs
Sprinkle each leg with salt, pepper and paprika
1/2 white onion diced
1 tbsp chopped garlic
1 tbsp coconut oil
2 cups water

In a large stockpot, add water and rice, lentils and barley and seasonings. Bring to a boil and stir occasionally. After boiling for a minute or two, turn heat to low, cover pot and cook chicken legs.

Heat coconut oil and add chicken legs to the pan. Allow the legs to nicely sear before turning. Once both sides are seared, add the onion and garlic. Cook the onion and garlic just until soft and slightly golden brown. Add the two cups of water and bring to a boil. You are creating a quick stock so allow to boil for just about 5 minutes then add chicken and stock to you soup pot. Stir and cover. Cook on low from 45 minutes to an hour. Keep stirring occasionally and once your rice, lentils and barley are soft, your soup is ready. Taste before serving to see if you need to add more salt. If you like it spicier add more cayenne.

I love serving this soup with fresh diced tomatoes and green onion on top. It is also great with a plop of sour cream or Greek yogurt on top. This soup is low fat and very high in fiber and protein. You can skip the barley if you are on a totally gluten free diet, though barley is not high in gluten, it does contain some gluten.

Gluten-Free Turkey n Brie wrap

noreply@blogger.com (avesta) — Sun, 15 Dec 2013 06:24:00 +0000

I have a few friends who swear by a gluten - free diet so I decided to start experimenting with gluten - free wraps.

Gluten - Free Turkey and Brie wrap:
1 Gluten - Free Wrap (I used La Tortilla Factory Sonoma brand which have 180 calories per wrap and taste really good and roll easily)
4 oz organic deli roasted turkey breast
1 oz Brie
Kale Microgreens
Broccoli Sprouts
Spring Mix
1/4 Avocado (sliced)
Sliced Tomato
Organic Mayo (optional)

I spread the brie on the wrap then warm it up in an oven at 350 degrees for just a few minutes. Do not keep in the oven very long or the wrap will get hard. You just want to warm it up, 2-3 minutes. Once your wrap is warmed up, start layering your ingredients on the wrap and roll tightly and slice in half. Adding the microgreens, broccoli sprouts and spring mix adds tons of nutrients, crunch and flavor. I added up the calories for this wrap and it came out to 565 calories. If you skip the mayo you will save about 100 calories, same with the avocado and brie...skipping any of these ingredients will save you about 100 calories each. I don't think 565 calories is a lot for a good, healthy lunch...especially one that packs so many nutrients and can be eaten on the run or packed for lunch. I have also eaten half for lunch then the other half for dinner and added a side salad or veggies on the side to cut the calorie intake. I will skip the mayo next time as with the Brie melted on the wrap and adding the avocado, I didn't need the mayo as the wrap was definitely not dry.

Supermarket Superstar

noreply@blogger.com (avesta) — Sat, 31 Aug 2013 05:20:00 +0000

I have gotten so much response from my appearance on Lifetime TVs Supermarket Superstar last night and honestly...it has been so nice to hear all the supportive and encouraging words. I am so excited to continue this journey and get my sauce company launched witjin the next few months. We have perfected the recipes as we have several great flavors and variations of our mac n cheese sauce and tested them over and over with several of our own focus groups and advice from several great chefs. I was sent this article from a friend and I have to be honest...I totally agree with this writer! http://previously.tv/supermarket-superstar/always-bet-red/

Avesta's Mac n Cheese Sauce

noreply@blogger.com (avesta) — Fri, 30 Aug 2013 11:57:00 +0000

I am still working on getting my sauce mass produced. I have worked with a professional service to finalize the recipe and have several stores interested in carrying my sauce. Now, I am looking for investors and/or partners to help take this to the next level. I was featured on Supermarket Superstar on Lifetime TV and feel I have a great product that will do well on store shelves. I am very excited for the exposure and great feedback I have received since the show has aired!

Avocado Tuna Salad

noreply@blogger.com (avesta) — Tue, 02 Jul 2013 01:08:00 +0000

So one thing I absolutely love in the summer is tuna salad and we all know traditional tuna salad recipes contain mayo and though if eaten in moderation it isn't a problem but I sometimes want to eat tuna salad several times a week so here is my solution...use a very ripe avocado instead of mayo! Not only is it healthier bc yes avocados do contain fat but it is a healthy fat and they also contain valuable nutrients. So here is a simple recipe to try to substitute a simple ingredient and still enjoy a classic favorite.

Avocado Tuna Salad
1 very ripe avocado (if your avocado is still hard, try putting in a brown paper bag to speed up the riping process)
2 cans tuna in water (drained)
2 boiled eggs (for lower calorie and fat just use the egg white or just one yolk) chopped
1/4 cup diced celery
1 tbsp finely diced red onion (optional)
Salt n pepper to taste

This recipe serves 2-4 depending on your preferred serving size. Multiply for more servings. This is great for summer gatherings.

Mix all ingredients in a bowl. If the salad is too dry, you can add a tbsp of plain yogurt or sour cream or light mayo. Serve on top of salad greens or on your choice of bread. This is also very good with leftover chicken or even canned chicken if you prefer chicken over tuna. I have also made it with leftover salmon and even canned salmon.

Click here to learn more about the health benefits of avocados click here:

http://www.whfoods.com/genpage.php?tname=foodspice&dbid=5

Check it out: Healthy way to eat chili

noreply@blogger.com (avesta) — Tue, 09 Apr 2013 01:58:00 +0000

Check it out: Healthy way to eat chili

Healthy way to eat chili

noreply@blogger.com (avesta) — Tue, 09 Apr 2013 01:55:00 +0000

Ok so I know it's been awhile since I have posted but I am really gonna try to do this blog again...I miss blogging and I miss my followers!

Tonight I really wanted chili but I am trying to eat healthy this week so I came up with this recipe which was not only a healthy version of chili...it was delicious!

Spicy Chicken Chili

1lb ground chicken
1/2 sweet onion (diced)
1 can organic tri blend beans 15 oz (drained and rinsed)
1 can organic diced tomatoes 15 oz
1-2 fresh chilies (diced, seeded if you don't like too spicy)
1 tsp minced garlic
1/2 tsp tumeric
1/2 tsp chili powder
1/2 tbsp organic coconut oil (start using this...so much healthier)
Sea salt and pepper to taste

In a medium stock pot or sauce pan, Saute the onion in the coconut oil on med high heat until the onions become translucent and slightly golden brown. Add the ground turkey and make sure to season with sea salt and black pepper, tumeric and chili powder. Saute until the meat is cooked throughly. Add the minced garlic and chilies. Saute for another minute. Add the diced tomatoes and cook for another 3-4 minutes. If you want the chili to be soupy. ..you can add a can or two of organic tomato sauce here. Bring to a slight boil and then add beans and lower the heat to simmer for another 5 minutes if you didn't add tomato sauce and if you did add tomato sauce, simmer for another 15 minutes. Taste before serving to see if you need to add more salt. I didn't add tomato sauce as I wanted it to be chunky and served it over arugula and baby greens. It was an amazing chili salad! This is also good with a little plain greek yogurt or sour cream on top.

The tumeric gives this dish a beautiful color and tumeric is a super spice...a natural healer. I put it in everything!
Let me know if you enjoy this as much as I do!
-Avesta

Back on the Blog!!!

noreply@blogger.com (avesta) — Tue, 07 Feb 2012 15:22:00 +0000

Ok so it's been a long time since I've posted on this blog. Life has been busy with a lot of changes! Life is good and I am so happy that you all out there are still reading my blog and using my recipes! I am so excited to see that a lot of you are pinning my stuff to Pinterest. That is awesome so I feel compelled to put more pictures and more recipes up. This will start happening soon! Thank you all for your support! Much love, Avesta

Pomegranate Kissed Mimosas

Pour 2 oz Pomegranate juice in the bottom of the champagne flute then top with champagne leaving about 1 inch from the top of the glass. Pour OJ to fill glass.

Big Dreams

noreply@blogger.com (avesta) — Mon, 17 May 2010 22:41:00 +0000

Me hanging out in Malibu

I have been working on a big dream of mine. I have faced a big obstacle but am going to continue on the quest of this dream and am so determined to make it happen! It's hard for me to post regularly on here because between working on this project and running my catering company, and being a mom to my wonderful son....I have no time! I do plan on posting regularly someday but for now....I will do what I can. I was in California for a few days this week and was lucky enough to spend a few days with my sister Kovan. It is so beautiful out there and it's so strange being back in Omaha.....it seems so quite here! Though I have to admit that it will be nice to sleep in my own bed! Much love to you all! Avesta

Aaahhhh Melinda and Emil!

noreply@blogger.com (avesta) — Sat, 08 May 2010 04:21:00 +0000

Here's a wedding I did this past Fall. The bride and groom are such wonderful people and I am so glad that I've gotten to know them better. The bride Melinda has amazing taste and picked out wonderful food and decor. Which mind you, she made almost all the decorations herself! She owns a design and invitation company called , Revival Design Company (http://www.revivaldesigncompany.com/) please check it out because her prices and services are amazing! Melinda is from Nebraska and her husband Emil is from Brooklyn, NY....what a great mix of guests! It was a lot of fun and I truly enjoyed catering this wedding because everything was just so perfect! :)

I loved Melinda's choice of colors....gray and yellow. It was so beautiful!

Sushi Appetizers

Bruschetta

Smoked Fish Canapes (for the Russian groom)

More Smoked Fish Canapes

Mini Caprese Salad

Mini Milkshakes!

DANCE!

CHAIR DANCE!

Wishing you Melinda and Emil years of love, laughter and of course lots of good food!

It's been awhile.....I know......

noreply@blogger.com (avesta) — Sun, 21 Mar 2010 17:40:00 +0000

I've been MIA from my blog. Life has been quite hectic and trying these past few months and I've decided that I only want to post when I felt it in my heart and soul. I haven't stopped cooking of course because you know that's what I do for a living but as far as posting.....well....I just needed to straighten some things in my life and head before I could continue on here. I am starting to feel the need to post again so I am preparing some great post entries and will be making a return! I hope you all have survived this horribly cold and long winter and I look forward to sharing my world with you again. Much love, Avesta

This is a shout out to my beloved Buckeyes who are playing today in the NCAA Tournament against Georgia Tech! Go Bucks!

Chicago Food n Fun

noreply@blogger.com (avesta) — Sat, 14 Nov 2009 20:13:00 +0000

I took a quick trip to Chicago a couple weeks ago to visit two of my best friends...Tiffany and Lisa. It was a great time and even though I was only there for about 30 hours...we made the best of it and of course had some incredible food! I love Chicago food because you can find some really good comfort food....which of course I love since I grew up in Ohio and we love comfort food here in the Midwest!

Check out these places next time you're in Chi-town!!!!

Over Easy Cafe
Hours
Monday: Closed
Tuesday - Saturday: 7:00am - 3:00pm
Sunday: 8:00am - 3:00pm

Location
4943 Damen Ave
Chicago, IL 60625
(773) 506-2605

The Mighty Muffaletta

seriously an amazing sandwich and the potato salad that goes with it is perfect!

They call these Sassy Eggs and that they are!!! Not just the work of art that they appear on the plate....way beyond that....the flavors are so good that before you know it....you've eaten the whole plate of what you thought was a ridiculous amount of food in front of you!
So beautiful and now I dream about this meal....darn it Chef Jon!!!
Inside is so cute...modern but cozy!!!!

Phoebe's Cupcakes
3327 N. Broadway Ave.
(between Aldine Ave & Buckingham Pl)
Chicago, IL 60657

Tel: 773.868.4000
Fax: 773.868.4005

Email: bakery@phoebescupcakes.com

Hours
Monday-Thurs. 11:00 a.m. - 9:00 p.m.

Fri-Sat. 8:00 a.m. - 11:00 p.m.

Sun. 11:00 a.m. - 8:00 p.m.

Early morning pick up available Monday-Thurs. with 24 hour notice. 773-868-4000
These were their Halloween specials....so freakin' cute!!!!!

My friend Tiffany feeding me the little chicken cupcake...it was a coconut cake with coconut icing....absolutely delicious!

Persian Jeweled Rice

noreply@blogger.com (avesta) — Tue, 20 Oct 2009 00:16:00 +0000

Jeweled Rice

I catered a rehearsal dinner a few months ago that was based on the groom's Persian culture. It was so nice to cook Persian food as I grew up with this type of food and have always loved the flavors and techniques of Persian cooks. I honestly believe that Persian food is the finest in the world. It is always so delicious and beautiful!

When you get married in Iran you must have Javaher Polow or in English...Persian Jeweled Rice. This stunning rice dish is supposed to represent the jewels and sweetness that are to come to the happy couple....and bring them good luck. And the dish truly does look like it is adorned with jewels...so it may take some time and some ingredients that you don't always have on hand....but believe me....this dish is a show stopper and will definitely get your guests to say "oooohhhh" and "aaahhhhhh"....not to mention the amazing flavor that is going to put them over the edge and be so thankful that you made them a dish worthy of royalty!

So here is a recipe for Jeweled Rice that is not as time consuming with a few shortcuts but will still impress your guests and will taste and look amazing!

Jeweled Rice with Lamb
8 cups cooked rice (preferably Basmati Rice)

1 cup blanched and slivered almonds (reserve 1/4 cup for garnish)

1 cup golden raisins (reserve 1/4 cup for garnish)

1 cup barberries (or any other bright red berry) (reserve 1/4 cup for garnish)

3 teaspoons ground cumin

1 teaspoon ground cardamom

1 tablespoon sugar

1 can julienned carrots (I learned this shortcut from a Persian friend of mine!)

1 pinch saffron threads

1 tablespoon orange marmalade

orange rind (for optional garnish)

A unique ingredient in Jeweled Rice is dried barberries. You can find these at some Middle Eastern grocery stores but if you cannot find them you can substitute with dried cranberries or cherries or use fresh pomegranate seeds since they are in season right now.

If you do use a dried berry...make sure to rehydrate them by soaking them in some water.

Saffron is also used in Jeweled rice so take the pinch of saffron and let the threads soak in about 1/2 cup of water until the water is bright orangish-red.

Once all your dried fruit is hydrated...saute the raisins with the almonds in one tablespoon butter and one teaspoon of olive oil.

Then add the dried berries. Season this mixture with a teaspoon of cumin, and a little salt and black pepper.

I use fresh lamb from the Middle Eastern butcher whenever I can. For this recipe I use about 1 lb. of lamb. You can also substitute beef or just omit the meat if you want to keep the dish vegetarian.

Cut the lamb into bite size pieces and saute in one tablespoon of olive oil and season with salt, 1 teaspoon cumin and a little black pepper.

Once the lamb is nice and golden add the nut and fruit mixture and then add the saffron mixture, 1 tablespoon of sugar, 1 tablespoon orange marmalade, 1 teaspoon of cumin, 1 teaspoon of ground cardamom and stir. This does not have to cook just heated up all together.

The way to serve this dish is to layer the rice with the lamb, fruit and nut mixture. I then take the julienned carrots and orange peel, and some reserved nuts and dried berries and garnish the dish. I take pita and cut it into wedges and place them around the rice.

This is by no means a traditional Persian Jeweled Rice recipe but again...it takes a fraction of the time (the traditional recipe I used for the wedding took me several hours to make)....But this recipe is still very delicious and will wow your guests with it's beauty!
Isn't this just gorgeous? And the flavor is seriously amazing! Please try this recipe as it really is not that difficult!

Summer Wedding

noreply@blogger.com (avesta) — Mon, 05 Oct 2009 04:16:00 +0000

As most of you know...I own a catering company here in Omaha and I wanted to share with you a wedding I did this summer that was pretty simple but ended up being just beautiful. I love catering weddings and this wedding was special to me because it was the couple's second marriage and they both have children from their previous marriages (same as me and my husband). The way they included their children in the ceremony was so sweet. Heather and Scott were so easy to work with and they were so appreciative of all the work we did to put their special day together. It's always so nice to work for people who know how much hard work we put in to make everything run smoothly and how difficult it really is to make sure everything is timed just right. Enjoy the pictures and look for more wedding and event pictures to come!

Two of my employees getting the drink/bar station ready.

Heather wanted everything to be simple and elegant...black and white with wild summer flowers.

She had a bunch of small vases with flowers in them on the tables and had this arrangement made for the bar.

The whole ceiling in my event space is a skylight...we hung white lanterns and the effect was amazing!

She didn't want to spend tons of money on flowers (like I said this was a 2nd marriage for both of them and they have better things to spend their money on..for example...kids) so she chose several small vases with wild flowers on each table...it looked great and the guests could still see each other across the table!

Heather also chose a simple yet contemporary dress with a black sash...she looked great!
Guests going through the appetizer station.
Bruschetta
Tabouleh

Instead of a wedding cake...the bride chose to do assorted mini desserts......
not only did they look beautiful.......
guests loved having a choice of many different kinds of desserts.
The first dance...I love how the lanterns look above them!

What a great wedding...thanks Heather and Scott!

Wishing you much love and happiness!

Indian Feast

noreply@blogger.com (avesta) — Wed, 09 Sep 2009 22:14:00 +0000

My Indian Feast

I love Indian food and though I love going out to eat Indian....sometimes I love making Indian food at home just to try to recreate all those amazing flavors. I think it's fun to experiment with ethnic flavors and spices that I don't usually use at home. I catered a wedding a few months ago and the groom was Indian. They did half Indian food and half American food. It was a great wedding. The guests loved the diverse menu and I even got compliments from the Indian guests about my Indian creations. It's always a huge compliment when those who really know the food (meaning it's in their blood)....tell me that I did their food justice!

So here's a couple Indian recipes that I've simplified so that you can create similar dishes to those you love in Indian restaurants but without all the time and effort....watch out though....your neighbors may come over for some dinner because the aroma from these dishes is amazing!

Easy Vegetable Biryani

1 tablespoons olive or vegetable oil
1 tablespoon butter or ghee (clarified butter)
1 teaspoon red hot pepper powder
1 teaspoon cumin
1/2 teaspoon garlic paste or powder
1/2 teaspoon turmeric
1 teaspoon garam masala (an Indian spice mix that you can find in ethnic grocery stores and now even some main stream grocery stores or markets)
1-2 cups fresh or frozen mixed vegetables (depending on how many veggies you want in there)
3 1/2 cups water
2 cups uncooked rice (prefer basmati)
salt to taste
for garnish:
1/2 tablespoon fresh chopped cilantro chopped
1/2 tablespoon fresh chopped mint leaves

In a large pan heat oil and butter or ghee and add spices and saute for just a minute and add vegetables and stir well. Then add the rice and salt the mixture (at least 1 teaspoon of salt) and make sure the rice is coated with the mixture. Add the water and bring to a boil and mix one last time. Cover and lower the heat to a simmer. Let the rice absorb all the water and do not take off the lid to check for at least 15-20 minutes. If your rice is still too hard, turn off the heat and let the rice sit for another 10-15 minutes. Garnish with chopped cilantro and mint leaves.

Vegetable Biryani

Indian Butter Chicken (Chicken Makhani)

For Chicken:
1 1/2 pounds chicken (on or off the bone)
1/2 cup plain yogurt
2 teaspoons lemon juice
1/2 teaspoon ground ginger
1/2 tablespoon chopped garlic
1 teaspoon garam masala
salt and pepper to taste

For Sauce:
2 tablespoons vegetable oil
1 small onion, chopped
2 tablespoons ghee or butter
1 teaspoon garam masala
1 teaspoon ground cumin
1 bay leaf
1 cup heavy cream or half n half
1 can chopped tomato (including liquid)
1 tablespoon tomato paste
1/2 teaspoon red hot pepper
salt and pepper to taste
1/4 cup ground unsalted cashews or almonds
1/4 cup water

Salt and pepper the chicken then marinade in the yogurt, lemon juice and 1 teaspoon of the garam masala, garlic and ginger for at least one hour but prefer 6-12 hours.

To make sauce, heat 1 tablespoon oil and the ghee or butter in a large saucepan over medium high heat. Saute onion until soft and translucent. Add tomato paste and stir, and cook for 1-2 minutes, stirring frequently then add chopped tomatoes, stir and cook for another 2 minutes. Stir in cream or half-and-half. Reduce heat to low, add rest of spices, stirring frequently. Season with salt pepper and simmer on very low heat for about 5 minutes then turn off heat.

Meanwhile, heat 1 tablespoon oil in a large skillet over medium heat and add chicken. Brown the chicken until golden add 1/4 cup water, reduce heat and simmer for about 5 minutes. Then add sauce and ground nuts, simmer until liquid has reduced and thickened, and chicken is completely cooked. If sauce thickens too much add a little water until the chicken is cooked through.

Serve with a drizzle of cream or what I like to drizzle on top is what is called Crema Mexicana. It tastes in between a heavy cream and a sour cream. I know it's not Indian but it really does taste so good drizzled on Indian food! Trust me....try it! Don't eat with a fork...scoop it up with some Indian Naan instead!

I like using a little bit of boneless skinless chicken thighs cut up and some chicken legs. But you can use breasts if you'd like.

As the chicken simmers it soaks up all the yummy flavors of this amazing sauce!
They sell this near the queso cheese and the tortillas in the dairy aisle. I always have some of this in my fridge.

Mmmmmm.....this was so good!!!!

Pomegranate Martini...Avesta Style

noreply@blogger.com (avesta) — Sun, 16 Aug 2009 18:43:00 +0000

Avesta's Pomegranate Martini

When I owned my restaurant Avesta Eclectic Cuisine we were known for our martini bar with about 40 different martinis on our list. We had a lot of fun coming up with our martini recipes and of course we had to have a signature martini so right away I knew it had to be the Pomegranate Martini. I had grown up eating pomegranates and drinking pomegranate juice so I thought it would be perfect to mix with vodka.

Back when we opened our restaurant pomegranates were yet to be as popular as they are today but once we came up with our recipe we knew we had come up with a winner. And boy were we right....my bartenders couldn't keep up with the demand....we were premixing the pomegranate mix by the gallon. It's been two years since I closed my restaurant and I still get people emailing me about those martinis....and since POM Wonderful was so kind in sending me some samples....here's a version of my Pomegranate Martini....enjoy when of these after the kids have gone to bed and you're wanting to feel really good!

Pomegranate Martini...Avesta Style

Martini Shaker filled with ice

2 oz Premium Vodka (my favs are Absolut, Grey Goose or Belvedere)

1 oz Pomegranate Liquor or Triple Sec

2 oz POM Wonderful juice

1/2 cap full of Pomegranate concentrate (you can get this from Middle Eastern stores but if you can't find it just use 1 oz more of POM)

Champagne or Spumanti to top off the martini

Fresh lime wedges

Fill martini glass with ice and top with soda or tap water to chill the glass. Meanwhile pour all ingredients in the shaker and shake really well....pour out the ice and water out of the martini glass and then pour contents of shaker into the chilled glass. Top with champagne or spumanti, garnish with lime and sit back and enjoy!

One of my best friends Jeni got me this glass....it's one of my rules that everyone must own some pretty martini glasses...it really does make the drink taste better! And I never have all matching glasses...that way your guests can pick what they like and then they'll know which glass is theirs all night.
Always have these ingredients on hand to be the best host...believe me your guests will be impressed with this martini!
The blood red color of the martini is so beautiful and if you don't like champagne or don't have any on hand you can serve it just like this or add a little 7 up or Sprite to the top for a little fizz.

But if you've never had a martini topped with champagne then you have not lived. And you don't have to buy expensive champagne to get the effect...even cheap sparkling wine or spumante will do the job. This just adds that extra special touch to make you feel like a queen....I am a champagne whore and could add it to any drink....try it and you will understand.

POM Wonderful!

noreply@blogger.com (avesta) — Sat, 08 Aug 2009 14:11:00 +0000

A few weeks ago I received an email from POM Wonderful asking if I'd like some samples of their pomegranate juice. I was so ecstatic as I'm already a huge fan of POM's pomegranate juice. If you are a regular reader of my blog you know that I love anything with pomegranates not just because I love the taste but also because of the great health benefits. Pomegranates are full of antioxidants and have been known for their health benefits for centuries (especially in the Middle East). Growing up Kurdish...we ate pomegranates all the time (my friends would always ask what that weird fruit was that we were eating!) and I am so happy that they are now getting the recognition in the U.S. they deserve.

The great thing about POM's juice is that their juice is 100% authentic pomegranate juice...it's all natural and contains no added sugars, preservatives, colors or cheap filler juices....and their pomegranate orchards are in California so they are local....not imported from overseas.

Very excited to get this package....I will take any freebies I can as this blog does cost me money to make all the recipes....now that doesn't mean I'll always do a good review on a product...I will not endorse or talk up a product just because it was given to me. I will test it in recipes and if it's something I feel is worthy of a post...then I'll write about it.
Loved the fact that they personalized the package and sent me a letter about their company and all the benefits of their product!
Aren't the bottles so pretty? I do love this pomegranate juice and have been using it for years. When I owned my restaurant we bought this by the case to use in our signature pomegranate martinis and our pomegranate vinaigrette. When we started making these two items it was about 6 years ago and before the pomegranate craze....our customers went crazy for both these items. So since POM Wonderful was so generous in giving me these samples....I will be posting a few recipes on here in the next couple days using their product.

For more information about POM Wonderful and the benefits of pomegranates....go to www.pomwonderful.com

Seafood Feast with Grilled Salmon

noreply@blogger.com (avesta) — Mon, 03 Aug 2009 02:39:00 +0000

I love grilling everything and when it comes to salmon...I really don't think there's a better way to cook it than on the grill. I actually love grilling seafood in general not only because I love the taste but also because it allows you to have seafood at home without making your whole house smell like fish! So when I was in Phoenix visiting my sister and brother-in-law we decided to have a seafood feast one night and I grilled everything from salmon to shrimp and even crab legs. It was amazing! The salmon was the biggest hit but the crab legs were probably next in line...no one there had eaten grilled crab legs before. The great thing about grilling the crab legs is that it crisps up the shells and not only does the grill give the crab meat that smokey flavor...it makes it easier to break the shells...so next time you are in the mood for crab legs....try grilling them instead of steaming or broiling them....I just know you'll love them that way!

Grilled Salmon

Start your grill at least 10-15 minutes ahead of time so that it is hot!

One 3-4 lb Salmon Fillet (de-boned with or without skin)

(you can also use several smaller fillets if you can't find a large fillet)

2 lemons (1 sliced and the other halved)

2 tablespoons chopped dill

6 tablespoons butter

1 clove finely chopped garlic

salt & pepper to taste

aluminum foil

Make sure to pat dry the salmon and place on a long piece of foil (enough so that it can come up on the sides of the fish) that has been sprayed or drizzled with oil. I like to put the salmon on foil for this recipe because the butter and herbs kind of make a sauce and it helps keep the salmon really moist and juicy....plus it's easier to not have to worry about watching it and it's really easy clean up.

If there is skin on the salmon, put it skin side down. Sprinkle the fish with salt and pepper and then the garlic and dill. Cut the butter into thin slices and spread over the fish. Squeeze lemon juice all over the salmon with the two lemon halves. Top the salmon with the slices of lemon and place the foil on the hot grill. Close the cover of the grill and cook for 10-15 minutes depending on the thickness of your fillet. Salmon is ready when it is flaky, light pink and still moist and juicy inside.

I like using one large fillet because it looks so good when it's served...guests always ooohhh and aaawwww when they see this put on the table.
I love dill, butter and lemon on salmon...it just seems to be a natural combo with this fish!

As the butter melts on the grill, the salmon soaks it all up and you end up with a very moist and juicy piece of fish!

Once my salmon is almost done...I take the lemon slices and put them directly on the grill for about 30 seconds to get them browned and a little smoky. I then place them back on the salmon.

We also had grilled shrimp and King Crab legs!

I marinated the shrimp with olive oil, garlic, paprika and chopped parsley.

The grill gave the crab legs that smoky flavor which made them so good!
Since we grilled outside we also ate outside...this helped again with keeping that seafood smell out of my sister's house.

My family dug in pretty quickly....of all the meals I made that week I think this was the biggest hit....so next time you grill out....don't just think hot dogs and hamburgers....think seafood on the grill...not only does it taste amazing....it's so good for you!

Woman's World Magazine!

noreply@blogger.com (avesta) — Fri, 24 Jul 2009 02:24:00 +0000

JULY 27, 2009 ISSUE

I am so excited because I was interviewed by the magazine Woman's World and the article came out this week!!!! So if you're in the supermarket or convenience store...pick up a copy and check out my interview (top of page 41). The reporter, Kristina Mastrocola, had stumbled upon my blog and enjoyed it and called me to ask me about my favorite store bought lemonade....of course I had to say it was Minute Maid Pomegranate Lemonade...I really do love this stuff! Anyways...I am just excited to see my name and my blog's name in a national magazine!

So fun!!!!

Article on the top of page 41 about the best lemonade

My part!!!!

Easy Pizza with Farmer's Market Ingredients

noreply@blogger.com (avesta) — Mon, 20 Jul 2009 18:07:00 +0000

Pizza alla Neapoletana

I'm having some problems with my picture editing program so my posts from my Arizona trip are taking a little longer than I wanted. Sooooo...I'm posting a recipe from my weekend trip to the local Farmer's Market. It is held in downtown Omaha in the Old Market Area and I just love going on Saturday mornings....obviously we have some great farmer's here in Nebraska and this is such a wonderful way to support them and get really fresh (and often organic) veggies and meat. I bought some amazing basil, tomatoes and jalapenos so of course first thing I thought of making was pizza!!! I'm not a big fan of lots of sauce on my pizza and with all these great fresh flavors I didn't even add any meat to this pizza and let me tell you....it was just perfect! So next time you want to eat pizza....don't just think of ordering a greasy...saucy pizza over the phone....make your family a really fresh and healthy version and I promise that they will love it!

Avesta's Version of Pizza alla Neapoletana
Pre-heat oven to 450 degrees (use a pizza stone if you have one)

1 Large Pizza Crust (pre-baked) (I like thin crust so I usually use a Middle Eastern flatbread for my crust or I make my own but you can use whatever crust you like)
(12 or 14 inch)
2 garlic cloves chopped fine
1/4 cup olive oil
2 Yellow Tomatoes (or any heirloom tomato you can find) (sliced thin)
3 Roma Tomatoes (sliced thin)
1 Jalapeno (seeded and diced)
1/2 cup chopped fresh basil
fresh mozzarella (I used to large balls that I cut up in small pieces)
sea or kosher salt to taste
1-2 tablespoons olive oil to drizzle on top

Mix the olive oil and garlic and spread all over your pizza crust. Then layer the crust with slices of tomatoes, jalapenos and fresh basil. Sprinkle with salt and top with the fresh mozzarella. Drizzle the top of the pizza with the rest of the olive oil to get that golden brown effect. Bake for about 15 minutes or until it is golden and the crust is crisp.

Make sure to spread the toppings evenly over the crust.
I love fresh mozzarella but if you don't have fresh mozz you can substitute this with any shredded pizza cheese that you enjoy.

This isn't a very good picture but I hope that you can see how good this pizza was with the golden baked fresh mozzarella and all those fresh ingredients I got at the farmer's market...simple but oh so good!

My Nephew's 4th Bday Party

noreply@blogger.com (avesta) — Sun, 12 Jul 2009 22:51:00 +0000

Maxwell's 4th Birthday Party

The next few posts are going to be about my trip to Phoenix last week visiting my sister Avein, her husband Paul and my nephew Maxwell. The trip to Arizona started off with Maxwell's 4th Bday party. My sister and brother-in-law went all out for Maxwell's party, including a popcorn machine, snow cone maker and a giant blow up slip-n-slide that was the hit of the party. I jumped in and took over the food portion of the party (of course). We did simple kid friendly food and it all turned out perfectly! Not only did the kids have a good time.....the parents did, too! I'm not sure how much those blow up slippy slide things cost but believe me....in hot Phoenix weather...that was the best money spent....and it seriously was so much fun!

The menu consisted of mac n cheese, little smokies in puff pastry, fruit, veggies and cheeses. For this entry I am going to post my fruit dip recipe that is always a hit and much better than that pink stuff you can buy in the store.

Avesta's Fruit Dip

1/2 Cup Vanilla or Plain Yogurt (if you can find Greek Yogurt, even better!)

8 oz cream cheese (softened)

1 tablespoon powdered sugar

2 tablespoons honey

2 tablespoons peach or apricot preserves

Squeeze of lemon juice

Put all ingredients in a bowl, mix and then microwave for 30-45 seconds. Mix well and spoon into a serving bowl. Chill until ready to use. Before serving, drizzle with a little honey on top. Serve with fresh fruit.

Maxwell's cake was a train. He loves train's and this cake turned out perfectly! The inside was chocolate with a chocolate mousse filling....yum!!!!

My sister rented this huge blow up slip and slide. It was like having an water park in the backyard...it was awesome!

Back in Omaha

noreply@blogger.com (avesta) — Fri, 10 Jul 2009 21:55:00 +0000

I'm finally back in Omaha and back to work. I was in Chicago and then went to Phoenix to cater a couple events for my sister and brother-in-law. I love doing this traveling chef thing....I wish I could do this full-time. I am gathering all my photos and trip recipes so that I can start posting about all the wonderful food I made during my travels. Look for postings to start on Sunday.

I hope you're all having a wonderful summer! To help make your summer even more fun...try my favorite summer cocktail. I love Minute Maid's Pomegranate Lemonade and though I drink it a lot without any alcohol in it....last summer I decided to try to make a martini out of it and let me tell you....it's amazing!!!! You've got to try this out!

Avesta's Summer Martini
2 oz vodka
1 oz pomegranate liquor
2-3 oz Minute Maid Pomegranate Lemonade (2oz if you like it strong, 3 or 4 oz if you want it to go down really easy)
lemon to garnish

Pour all the ingredients into a shaker with ice. Shake well and pour into a chilled martini glass. Enjoy!!! This is also good made in big batches in a pitcher. I slice lemons in it and then serve it in glasses with ice. It's so easy and your guests will love it!

This Minute Maid Lemonade is so addictive!!!!!

And doesn't it look so good?