recipes – T.W.O.

Lamb Kebabs!

Published on June 11, 2014June 11, 2014 by T.W.O.1 Comment

Chicken kebabs, beef kebabs and fish kebabs seem to be the most popular type of kebab around these days, so T.W.O decided to change things up and make ground lamb kebabs! The aromas of this dish makes you feel like you are in Greece and will no doubt satisfy your taste buds. And the best part of this recipe is that it is easy- great for your next summer BBQ!

Lamb Kebabs

INGREDIENTS

Kebabas:
– 3 lbs lean ground lamb
– 1 large onion, chopped
– 1 Tablespoon ginger root, peeled and chopped
– 2 cloves of garlic, chopped
– 2 Tablespoons cilantro, chopped
– 1½ teaspoons ground cayenne pepper
– 1 teaspoon ground cumin
– 2 teaspoon ground coriander
– 2 teaspoon salt
– 2 teaspoon ground pepper
– 2 eggs

Yogurt Sauce:
– 1 cup Fage 0% Greek Yogurt
– 3 Tablespoons lemon juice
– 3 Tablespoons fresh dill, chopped
– Salt & Pepper

Directions:

1. Place the ground lamb into a large bowl. Add in the rest of the kebab ingredients and mix until well combines. Marinade in the refrigerator for 1 hour.
2. Meanwhile, prepare yogurt sauce by mixing all the ingredients in a small mixing bowl. Cover and refrigerate.
3. Fire up the grill. Divide the ground meat mixture into equal parts (about 6) and roll these into a sausage shape. Insert a bamboo stick into each kebab.
4. Place kebabs on the grill and cook 6 minutes on each side, or until done.

Enjoy!

Roasted Broccoli Salad

Published on June 6, 2014June 6, 2014 by T.W.O.3 Comments

T.W.O. has been using their barbecue a lot these past couple of weeks since it’s been so nice out. We decided to take our salad to the grill and whip up a roasted broccoli salad. Grab your tongs and chef’s hat and lets start grilling!

Roasted Broccoli Salad

Ingredients:
– 2 large heads of broccoli
– 2 Tablespoons olive oil + some for brushing
– 2 red onions
– 3 cups cherry tomatoes or heirloom tomatoes, chopped
– 2 ½ Tablespoons red wine vinegar
– Shaved manchego cheese, for serving
– Krazy Salt
– Pepper

Directions:
1. Preheat the barbecue.
2. Cut the broccoli heads lengthwise into ¾ inch thick steaks. Brush with the olive oil and season with salt and pepper.
3. Grill over medium heat for about 7 minutes or until the broccoli is lightly charred and tender. Transfer to a baking sheet to cool. Cut the broccoli steaks into 4 sections.
4. While the broccoli is cooling, cut the red onions crosswise in ½ inch sections. Brush with olive oil and place on the grill for about 5 minutes. Transfer to the baking sheet.
5. In a bowl, toss the tomatoes with the 2 Tablespoon of olive oil, vinegar, salt and pepper. Add the red onions and broccoli and mix well. Plate the salad and top with shaved manchego cheese.
6. Ready to eat!

Happy summer cooking!

Kale Salad

Published on April 3, 2014June 6, 2014 by T.W.O.1 Comment

Kale is known as the queen of greens since it has one of the most health benefits than any other vegetable. In one cup of chopped kale, there are 33 calories, 9% of the daily value of calcium, 206% of vitamin A, 134% of vitamin C and 684% of vitamin K. Impressive, right?! It doesn’t stop there though – – it also is a good source of minerals copper, iron, manganese, phosphorus and potassium. This leafy green also lowers the blood cholesterol levels and reduces the risk of heart disease.

So with that being said, T.W.O. enjoys making kale salads for lunch to ensure they reach their required daily value of nutrients. Check out this Kale, chickpea, and carrot salad and lemon vinaigrette recipe below.

KALE SALAD

Ingredients:

– 2 bunches lacinato kale
– 1- 15 ounce can chickpeas
– 1 cup fresh lemon juice
– 2 cups shredded carrots
– 2 Tablespoons spicy brown mustard
– 4 Tablespoons basil olive oil
– 1 teaspoon Organic Blue Agave
– ¼ cup rice vinegar
– 4 Tablespoons balsamic vinegar
– 1 teapoon garlic powder
– Krazy Salt
– Pepper

Directions:

Wash and rinse the kale. Remove core stems and chop. (T.W.O. didn’t remove the entire core stem – just the thick part near the bottom. We like the little crunch in our salad!) Place in a bowl. Add the chickpeas. Chopped the carrots in thick slices and add to the salad mixture. The thinner the slices, the soggier the carrots will get as the salad marinates…. So thick slices work best!

In a dressing shaker or cup, add the lemon juice, spicy brown mustard, basil olive oil, rice vinegar, balsamic vinegar, agave and garlic powder. Mix/ Shake well. Add Krazy Salt and pepper to taste.

Toss the salad dressing in the salad mixture and place in the refrigerator to marinate. For best results, leave in for about an hour. You can also leave the kale in a sealed container without it going soggy for up to 2 days. Great idea for weekday lunches!

Happy healthy cooking!

Baby Kale and Farro Salad with Mustard Vinaigrette

Published on March 20, 2014March 20, 2014 by T.W.O.1 Comment

Farro? Heard of it? Cooked with it? Well if your answer is no to any of these questions, T.W.O. will be sure to change that to YES! Farro is a food product composed of the grains of certain wheat species. It is debatable about the exact definition, so we won’t get into it! Farro originated in Italy – Tuscany to be exact. It can sometimes be called barley since they both have similar characteristics. Okay, enough of the definition stuff, lets get cooking!

Ingredients:
– 1 ½ cup faro, uncooked
– 1 cup cherry tomatoes, halved
– 4 ½ cups baby kale, chopped
– ½ cup carrots, thick strips
– 1 cup corn kernels, fresh or roasted
For the dressing:
– 4 Tablespoons fresh lemon juice
– 2 teaspoons balsamic vinegar
– 1 Tablespoon Dijon mustard
– 1 Tablespoon soy sauce
– 1 shallot, diced
– 1 clove garlic, diced
– 2 teaspoons parsley, chopped
– ¼ cup extra virgin olive oil
– Salt
– Pepper
– Garlic powder

Bring 6 cups of water to a boil in a large covered saucepan. Add the farro, pinch of salt and garlic powder. Return to a boil. Reduce heat to low and cook, stirring occasionally until the farro is puffy and slightly chewy. This should take 20-25 minutes.

While the farro is cooking, make your dressing. In a bowl combine the lemon juice, vinegar, Dijon mustard and soy sauce. Mix well. Add in shallot, garlic, parsley, olive oil, salt and pepper.

When the farro is done cooking, drain immediately and rinse with cold water. Drain again and transfer to a bowl. Add cherry tomatoes, corn, kale and carrots. Mix the dressing into the farro. Serve immediately. T.W.O. grilled some fresh cod to go with the farro salad. It was a delicious addition to this protein packed, flavorful salad.

Happy Cooking!

Kitchen Essentials

Published on February 5, 2014February 5, 2014 by T.W.O.Leave a comment

1. Le Creuset Signature Cast-Iron Oval Dutch Oven ; 2. KitchenAid Pro Line Stand Mixer,7-Qt.; 3. Silicone Pastry Mat; 4. Williams-Sonoma Nonstick Insulated Cookie Sheet; 5. Cuisinart Elite Die Case Food Processor, 12 cup; 6. 10-Piece Glass Bowl Set; kitchen essentials page2

7. Pyrex Rectangle Glass Baker;8. Le Creuset Pastry Brush; 9. Non-Skid Cutting Mats; 10. Oxo Pop Containers; 11. Le Creuset Silicone Spatulas; 12. OXO Peelers

The Ultimate Cheeseball

Published on January 29, 2014January 28, 2014 by T.W.O.Leave a comment

Everybody ready for some football? You will be after reading this…or not because you will be too consumed in the rich, creamy flavor of this fan-favorite appetizer that will clear the sidelines and take them straight to your kitchen. Here is the play-by-play game plan:

Ingredients:

2 – 8 ounce cream cheese
¼ cup sour cream
1/3 cup parmesan cheese, grated
1 – 2 ½ ounce packed smoked sliced beef, chopped*
2 Tablespoons green onions, chopped
1 teaspoon Horseradish
2-3 Tablespoon parsley, chopped
Italian breadcrumbs

*You can find this in the pre-packaged deli section.

Combine cream cheese and sour cream in a bowl. Mix well until combined. Stir in Parmesan cheese, beef, onion and horseradish. Once mixed, shape the cheese into balls. Depending on your crowd you can make one big one or 2 small ones. Roll in Italian breadcrumbs. Wrap the balls in plastic wrap and refrigerate for a couple hours. For best results, refrigerate overnight.

When you are ready to serve, remove and place on a platter filled with your favorite crackers. It doesn’t matter who wins at this point…you are sure to score a touchdown with your guests with this recipe!

Let’s go for the t.w.o. point conversion….

Chicken Pozole Soup

Published on January 27, 2014January 26, 2014 by twinswithoriginality2 Comments

It’s soup time! And T.W.O. is featuring the sister soup of the well-known Chicken Tortilla…..Chicken Pozole! Not very many people have had or even know about pozole soup, so T.W.O. wants to share this delicious recipe with you! The staple ingredient of the soup is hominy, which are dried maize kernels. Hominy almost tastes like tiny corn tortilla balls- yum! There are different variations of the soup- pozole verde, pozole rojo, chicken, beef, vegetarian- the list goes on! But, the most important part is what you put on top-avocado, salsa, radishes, cabbage, sour cream, cheese, hot sauce, etc. The soup is definitely a crowd pleaser and makes for a great dish to serve for many people like…. Super Bowl! Touchdown!

Ingredients

-7 cups of chicken stock, low-sodium
-2 cups water
-4 chicken breasts
-1 lb Tomatillos, husked and halved
-1 Small onion, quartered
-2 Poblano chilies, cored, seeded and quartered
-2 Jalapenos, seeded and quartered
-4 Large garlic cloves, smashed
-1/2 cup chopped cilantro
-1 Tablespoon oregano leaves
-Salt and freshly ground black pepper
-1 Tablespoon olive oil
-3 15-oz cans of hominy, drained
– 1 lemon, juiced

Finely shredded lettuce or cabbage, sliced radishes, chopped onion, diced avocado, sour cream, hot sauce, cheese, tortilla chips, and lime wedges for serving. Set aside.

In a large pot, bring the chicken stock and water to a boil. Add the chicken breasts to the stock and season with salt, pepper, and hot sauce.

Cover and simmer over very low heat until the chicken is tender and cooked through- about 25 minutes. Transfer the chicken to a plate and shred or dice the meat. Skim away any fat from the broth.

In a food processor, combine the tomatillos with the onion, poblanos, jalapenos, garlic, cilantro, lemon juice and oregano. Pulse until the mixture is all chopped, making sure to scrap down all the sides. Season the tomatillo puree with salt and pepper.

In a large deep skillet, heat up the olive oil. Add the tomatillo puree and cook over moderate heat, stirring often, until the sauce turns a deep green- about 10 minutes.

Pour the green sauce into the broth that is in the pot. Add the hominy and bring to a simmer over moderate heat.

Next add the chicken and season with salt and pepper. Cook for about another 20 minutes on low heat.

We also made our own tortilla strips. First cut the corn tortillas into long strips and place onto a greased cookie sheet. Bake at 350°F for about 5-10 minutes or until brown.

Serve the pozole in deep bowls and top with anything your heart desires!

Enjoy!

The FAMOUS Lemon Bars

Published on January 14, 2014January 14, 2014 by twinswithoriginality3 Comments

T.W.O.’s lemon bars are a favorite among family and friends. And with it being Lemon Week, we thought we would share our famous recipe with you! These sweet treats melt in your mouth and will make you want more! Next time you are having guests over for dinner, hosting a party, or just need something sweet in your house, we would highly suggest trying out this recipe! It will bring a smile to your face! When life gives you lemons…make lemon bars!

Ingredients

Crust
-3 cups flour
-1 1/3 cups powdered sugar
-1 ½ cups butter

Lemon Mixture
-6 eggs
-3 cups granulated sugar
-7 Tablespoons flour
-1 cup freshly squeezed lemon juice

For the Crust

For the lemon mixture

Heat oven to 350˚F. Grease a 9×13 Pyrex. In a mixer, combine butter, powered sugar and flour and mix until a solid dough ball forms.

Place crust evenly into the Pyrex. Bake crust for 20-25 minutes.

Meanwhile, beat eggs, sugar, flour, and lemon juice together in a mixer for 4-5 minutes.

When crust is done, pour lemon mixture over crust and put into oven for another 20-25 minutes.

After bars are cooled, sprinkle with powder sugar. Enjoy!

Stuffed Peppers

Published on January 7, 2014January 5, 2014 by twinswithoriginalityLeave a comment

Growing up, T.W.O. grew up with a traditional Russian dish called Golubzi, which are cabbage rolls stuffed with ground meat, rice, carrots, and garlic. This dish is definitely a favorite, but we decided to change things up and stuff peppers instead! Check it out!

Ingredients

-1 to 1 1/2 lbs. ground beef, lean
-1 cup basmati rice, cooked
-1 cup carrots, shredded
-1 can (8oz) tomato sauce, seasoned with herbs
-1/2 cup Crimini mushrooms, chopped
-4-5 Large Bell Peppers
-1 can stewed tomatoes
-Mozzarella Cheese
–Crazy Salt
-Garlic powder
-Ground Pepper

Preheat oven to 350°F. Begin by mixing the ground beef (uncooked), rice, carrots, tomato sauce and mushrooms together. Season with salt, garlic powder and pepper.

Next, cut the bell peppers in half and remove seeds. Stuff each pepper half with meat mixture and place into a Pyrex.

Pour the stewed tomatoes over the peppers. If there are large pieces of tomato, cut them into smaller pieces.

Cover Pyrex with foil and place into oven. Bake for about 30 minutes. Remove peppers from the oven and place slices of mozzarella cheese on top and place back into the oven on broil. Once the cheese is melted and slightly brown, take the peppers out of the oven and serve!

If you are not stuffed now, you will be after eating these!

Chicken Enchiladas

Published on December 23, 2013December 22, 2013 by twinswithoriginalityLeave a comment

Chicken or beef? Red of green sauce? What is your favorite enchilada? T.W.O. sure enjoys a chicken and green sauce enchilada! Both flour and corn tortillas! This time we decided to feature these enchiladas with flour. This dish makes for a great weeknight or weekend dinner! So next time you are in the mood for a fiesta, make this dish and you and your guests will be doing the “La cucaracha!”

Ingredients

-Cooked chicken, diced*

-Flour Tortillas

-Green Enchilada sauce

-Green onions, chopped

-Ortega chilies, diced

-Mushrooms, chopped

-Black olives, diced

-Monterey Jack cheese, shredded

*T.W.O. used a Costco pre-cooked rotisserie chicken.

Begin by pouring some enchilada sauce on the bottom of the Pyrex. This will prevent the enchiladas from sticking.

Next, lay a tortilla flat. Place chicken, mushrooms, green onions, Ortega chilies and black olives down the center of the tortilla. Then add your cheese and some enchilada sauce.

Now its time to roll it up! Place the enchilada into the Pyrex and repeat for the rest of the tortillas. Once you are done, pour the enchilada sauce over the tortillas and top with cheese.