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Recipes – page 2

Mediterranean Lentil Soup
Serves: 6-8

  • 2-4 tablespoons olive oil
  • 1 yellow onion, or about 3 ½ ounces, diced
  • 3 large Roma tomatoes, or about 10 ounces, diced
  • 3 cloves garlic, minced
  • 4 cups cooked or soaked lentils
  • 2 tablespoons salt
  • ¼ teaspoons freshly ground black pepper
  • ½ teaspoons dried mint (optional)
  • 1 teaspoons dried parsley
  • 1 teaspoons basil (optional)
  • 1 teaspoon dried thyme
  • 4 cups Saffron Road Chicken broth
  • fresh parsley or cilantro
  • lemon wedges or quarters

  1. #instruction#



Healthy Snacking
  1. Pair the Vegetable Samosas or Saag Paneer Samosas with double-cream feta (or regular fresh feta) that is sprinkled with salt and black pepper, drizzled with olive oil and decorated with freshly chopped parsley and serve assorted olives on the side. {This is my favorite combo}



Molokhia is often served with rice, but you can simply have it as a soup with fresh bread on the side, too.
Serves: 6

  • 2-4 tablespoons olive oil
  • 1 cup diced yellow onions (about 2 small onions)
  • 2 split breast of chicken, skin-on OR 2 pounds boneless, skinless chicken thighs
  • 4 tablespoons ground cumin (or kepsa spice blend)
  • 2 teaspoon ground cloves
  • 2 teaspoons ground cinnamon or 2 whole cinnamon sticks
  • 4 cups Saffron Road Artisan Roasted Chicken Broth
  • 2-3 packages frozen jute leaves (6-8 cups fresh leaves), or more if desired
  • 6-8 cloves garlic
  • 1 lemon, cut into wedges

  1. In a large soup pot or Dutch oven, heat the oil. Sauté the onions until translucent or slightly browned.
  2. Add the chicken and sauté for about 2-3 minutes then add the spices. Continue to sauté until the chicken is nicely browned on all sides.
  3. Add the broth and increase the heat to bring to a boil. Reduce heat to low and cook, covered, for 35 minutes.
  4. If using boneless chicken, skip this stip. If using bone-in chicken, remove the chicken pieces and let cool. Once cooled, remove the skin and bones and pull the meat apart. Add back to the broth.
  5. Open up the packages of molokhia and drop directly into the pot. Meanwhile, heat oil in a small sauté pan for the garlic. Cook until nicely browned, about 5-7 minutes, stirring constantly.
  6. Add the garlic directly into the soup. Serve in small soup bowls with rice and fresh lemon on the side for squeezing.



Acorn Squash & Apple Soup
Watch my how-to video for this soup here.
  • 1 acorn squash, cut in quarters, drizzled with olive oil
  • 1 tablespoon butter
  • ½ tablespoon olive oil
  • ¼ cup yellow onion, diced
  • 2 small organic Gala apples, peeled, seeded and cored then diced
  • 1 teaspoon French tarragon or marjoram
  • 1 teaspoon dried parsley
  • salt and pepper, to taste
  • 2½ cups Saffron Road chicken broth or vegetable stock

  1. Cut the squash in half and remove the seeds (save the seeds for the Roasted Squash Seeds recipe). Using a large tamale pot or steamer basket, steam each piece, flesh side up, until soft. Alternatively, roast the squash until soft and brown, approx. 30 minutes at 350° or until soft when pierced with a fork.
  2. After the squash is done roasting, allow to cool. Remove the skin and roughly chop into small pieces.
  3. In a deep medium-size saucepan or dutch oven, melt butter until it froths then add olive oil.
  4. Sauté onions until translucent. Add cut squash and saute for 2-3 minutes. Add diced apples and saute another 2-3 minutes.
  5. Add all seasonings to cooking mixture. Add water or broth and bring to a boil. Reduce heat to medium-low and cook another 10-15 minutes or until all ingredients have softened.
  6. Using an immersion blender, blend ingredients right in the pot until it is fairly smooth. If you do not have an immersion blender, turn off the heat and allow the mixture to cool. Then, add 1-2 cups of mixture at a time to a regular blender and blend until smooth.
  7. Serve while hot with a pat of butter on top.



Vegetable and Ricotta Gnocchi Soup

  • SOUP
  • 1 tbsp tomato paste
  • 2 tbsp olive oil
  • 5 cloves garlic crushed
  • ½ cup brown lentils
  • 4 carrots chopped
  • 5 cloves of garlic crushed
  • 1 zucchini chopped
  • 1-2 small to medium potatoes
  • ½ cup green peas
  • 1½ cartons Saffron Road Vegetable Broth
  • salt, pepper, cumin for seasoning at the end
  • 3 cups of AP unbleached flour + more for dusting
  • 32 oz whole milk ricotta cheese
  • 2 eggs
  • ½ c parmesan cheese

  1. To make the gnocchi start by placing the ricotta in a strainer or on top of cheesecloth suspended over a bowl. This is to drain any excess water out of the cheese – leave for 30-60 minutes.
  2. In a stand mixer add 2 cups of flour and the parmesan cheese. Mix using the flat beater. Once the ricotta is strained add this to the flour along with the eggs. Mix on a low speed to combine everything, adding the final cup of flour as the mixture combines.
  3. The gnocchi will be ready when it has a thick and slightly sticky consistency. Chill for 20 minutes before rolling.
  4. Remove from refrigerator and pull off a ball of dough. Dust a flat, clean work surface with flour and roll the dough into the shape of a snake. You can make it as fat or thin as you’d like. I make mine about the size of a dime. Cut off pieces of the dough about every ½ inch. Use a fork to make a depression on the tops of each one.
  5. Set aside in a single layer. If you don’t plan to use all of them they can be put on a cookie sheet and flash frozen for 30 minutes, removed and stored in a freezer – safe ziploc bag.
  7. (I like to do all of the prep work first and then add ingredients as needed)
  8. Prepare the lentils by soaking in warm water for 30 – 60 minutes before cooking. The longer you leave them to soak the faster they will cook. Peel the carrots, potatoes and zucchini and cut into small cubes – keep them separate from each other because they will be added to the pot at different times.
  9. In a heavy bottom pan or dutch oven add the olive oil and garlic and turn on medium/high heat. When it starts to sizzle pour some of the Saffron Road broth into the pot.
  10. Stir in the tomato paste and add the rest of the carton of broth. Drain the lentils and add them, as well as the potatoes and carrots.
  11. Cover the pot and reduce the heat to medium. Allow to cook 45 minutes and check the tenderness of the lentils and vegetables. If tender, add the ½ carton of broth and the zucchini and peas.
  12. Place another pot of water to boil (for the gnocchi) at this point. Once it boils add the gnocchi. It will only take a few minutes to cook and you will be able to tell it’s done when they float.
  13. Remove from the water with a slotted spoon, add a small amount of the cooking water to keep them from clumping.
  14. Serve the soup and gnocchi in separate bowls, encouraging guests to take the amount they would like of each. This will help with any leftovers there might be as the gnocchi tend to break down if left in liquid. Top each bowl with a sprinkle of parmesan cheese.



Chorba d’Crevette {Moroccan Shrimp Soup}

  • 1 medium onion grated
  • 2 Tbsp good quality butter
  • ½ leek
  • ¼ c rice
  • ¾ c fresh or frozen shrimp (I use cocktail size)
  • 4 c Saffron Road Vegetable Broth
  • 1 Tbsp crushed ginger
  • pinch of saffron
  • 1 tsp turmeric
  • 1 tsp black pepper
  • extra salt and pepper to taste

  1. Begin by grating a medium onion into a bowl and roughly chopping ½ a cleaned leek.
  2. In a large pan add 2 Tbsp butter and turn heat to medium high.
  3. Once the butter begins to melt, add the onion and leek and cook for 1-2 minutes.
  4. Next, add the ginger, saffron, turmeric, and pepper and stir.
  5. Once everything is combined add the vegetable broth and rice.
  6. Cook 15-20 minutes until the rice is tender.
  7. Add the shrimp last. Once the shrimp are pink the soup is ready!
  8. Add salt and pepper as desired to taste.



Lemongrass Basil Chicken Pasta


  1. In a large pan heat 2 Tbsp of grapeseed oil. Once hot add the cubed chicken and brown on all sides.
  2. Toss the chicken with 1cup of chopped carrots and 1 cup of chicken broth. Simmer on medium heat for 5-8 minutes. Follow the directions on the package of rice noodles to prepare them.
  3. When the carrots have softened a little, add the zucchini and simmer sauce to the pan.
  4. Stir to combine and coat everything in the pan. Cook to the tenderness you prefer. If you like soft vegetables, allow to simmer 15-20 minutes. If you like a crisper taste 10 minutes.
  5. When the chicken and vegetables are cooked to your taste, toss in the rice noodles, making sure they are coated in the sauce. Be aware that rice noodles break down quickly so do not add until the last moment.



Weeknight Beef and Snap Pea Tagine with Sweet Onion & Apricot Mrouzia

  • 1 lb beef such as an arm roast cut thinly
  • 1 package Moroccan Tagine Simmer Sauce
  • 1½ cups fresh snap peas
  • 2 tbsp grape seed or vegetable oil
  • 1 large vidalia onion
  • 5-6 dried apricots chopped
  • 1 tsp cinnamon
  • ½ tsp salt
  • 1 tbsp sugar
  • 1 tbsp honey
  • water

  1. In a large, heavy bottomed pan add the grape seed oil and turn heat to high. Once the oil is hot, add the beef. After 1-2 minutes begin to stir the meat to brown. Turn down the heat to medium. Add the contents of the Moroccan Tagine simmer sauce and mix the meat to coat. Fill the empty pouch of simmer sauce with water and add to the pan, mixing again. Cover and allow to cook 10 minutes until the meat is completely cooked through.
  2. While waiting for the meat to cook, clean and trim the snap peas. I choose to remove both the top and bottom part of the stem. When the meat is completely cooked through add the peas to the sauce. Cook uncovered for 8-10 more minutes. The peas should still have a crunch to them. This can be served over any grain such as rice, barley, or quinoa. It also can be eaten as is using bread in the traditional Moroccan way.
  3. Bonus Recipe: Sweet Onion and Apricot Mrouzia
  4. Mrouzia is traditionally served on top of couscous but it makes a delicious addition to this dish as well. You can start cooking the onions as soon as you start the beef. (Ingredients listed above)
  5. Slice the onion into rounds as thin as possible. Add to a medium size skillet and turn the heat to medium. You will be sweating the onions – this is a slow process. Pour 2 tbsp of water and 1 tbsp of sugar into the pan and mix. Cover the pan and allow the onions to cook for 15 minutes. Remove the cover and stir the onions. At this point you can add the cinnamon, salt and apricots. You may need to add a little more water if the onions appear to be sticking. Cover again and leave for 10 minutes. Once the onions and apricots are soft the mrouzia is done. For the final 5 minutes of cooking add 1 tbsp honey and make sure the onions and apricots are completely coated with the sauce.



Rogan Josh Banh Mi

  • 1½ – 2 lb arm roast of beef
  • 1 package Saffron Road Rogan Josh Simmer Sauce
  • ¼ c water
  • several crusty baguettes
  • Filling options; sliced cucumbers, shredded cabbage, cilantro, mayo, daikon radishes, sliced carrots, siracha sauce or jalapenos

  1. Wash and remove excess fat from the beef roast. Cut into 2-3 smaller pieces and pierce multiple times with a fork. Add to a slow cooker and pour the Rogan Josh simmer sauce over the meat.
  2. Mix in the ¼c of water as well, coating the meat as much as possible. Cook on low heat for 6-8 hours or on high for 4-5 hours. The meat should be tender but not falling apart.
  3. Remove meat from the slow cooker (don’t throw away the remaining liquid) and slice into pieces. If you are not eating right away the meat can be returned to the slow cooker and kept on warm until ready to use.
  4. To prepare the sandwiches, slice a baguette and fill with meat and condiments desired. Adding a drizzle of the rogan josh sauce at the very end.



Moroccan Chicken and Rice Soup

  • 1 small onion chopped finely
  • 2 cloves of garlic, skin removed and left whole
  • 1 Tablespoon vegetable oil
  • 1 large breast of chicken cubed
  • 8-10 fingerling potatoes
  • 3-4 medium carrots
  • 1 Tablespoon tomato paste
  • 4 c (one carton) Saffron Road Traditional Chicken Broth
  • 2 c water
  • 1 teaspoon fresh grated ginger
  • ½ teaspoon salt
  • 1 teaspoon black pepper
  • 6-7 springs of parsley chopped finely
  • ¼ c rice or vermicelli noodles

  1. Before cooking prepare your vegetables by peeling, chopping and grating as needed.
  2. In a large pot add 1 tablespoon of vegetable oil and one small onion chopped finely. Heat on medium heat for 5 minutes until onion softens.
  3. Next, add the chunks of chicken and brown on all sides making sure the onions are not burning. Turn down the heat if they start to turn dark brown.
  4. Pour the Saffron Road chicken broth into the pot along with the water, grated ginger, salt, black pepper and parsley.
  5. Stir in one Tablespoon of tomato paste along with all of the chopped vegetables. Drop in the two cloves of garlic. Cover the pot and allow to cook for 20-25 minutes.
  6. Remove the lid and stir in ¼c of rice. While stirring use a large spoon to break up the pieces of chicken to smaller bites.
  7. Continue cooking uncovered 10-15 minutes until the rice is soft.
  8. **If you are preparing this soup to freeze cook the rice or noodles separately from the soup and add as needed. They do not freeze well in soup.