I am a huge fan of asparagus so I am down for any recipe that involves it. I found this recipe browsing through foodgawker and I knew I had to try it. I added a steak and a bit of sesame seeds into the mix and it was just divine. If you do not have rice vinegar you can use regular white vinegar but I do recommend buying it if you enjoy cooking Asian food. It really makes a difference. You will want to use the small baby asparagus when making this dish as well. When it comes to oil try sesame oil which is also found in Asian stores.
4 chicken breast, skinless and boneless, cubed
1 steak, cubed
1/2 pound of fresh Asparagus
2 tablespoon oil
1 small onion, minced
1 tablespoon minced ginger
2 cloves of garlic, fine minced
2 tablespoons soy sauce
1 tablespoon of hot sauce
1 teaspoon rice vinegar
1/2 teaspoon sesame seeds
1. Wash and trim tough ends of asparagus. Cut asparagus into about 1” pieces. Set aside. Heat large pan, then add oil. Add garlic, minced ginger and onions and cook till translucent. Add soy sauce, hot sauce and vinegar. Stir sauces into chicken and steak, continue cooking the chicken until it’s almost cooked.
2. Add asparagus tips and cook for 1-2 minutes, or until asparagus is tender and chicken chicken is completely cooked then sprinkle with sesame seeds and cook for a remaining two minutes.
Yields: 4 servings
adapted from chicken recipe box
Elevation Burger opened up here in Riyadh at the beginning of the year and man let me tell you they have the best burgers and fries that I have ever had. It is an American branch however I had never heard of them nor had the pleasure of eating there when I was back home. Everything they use is organic and fresh and the fries are gluten free and fried in olive oil. I am such a burger kind of girl and would happily take one over most things. I mean does a cheeseburger ever disappoint you?
This is one of the easiest little desserts to whip up but you would never know how easy from the taste. I typically make half of the recipe and it is still enough for about 4 people. Ground almonds or pistachios are what most people use but I had some honey roasted peanuts and I decided to use though and wow they were perfect.
1/2 cup sunflower oil
1 cup semolina
1 cup water
2 cups chopped dates
1 teaspoon ground cardamom
3 tablespoons ground nuts, for garnish (I used honey roasted peanuts)
1. In a small saucepan on medium heat add oil. Add the semolina and stir until lightly browned. Add the water and stir until all the liquid has been absorbed. Remove from the heat when the semolina starts sticking to the pan. Add the dates and cardamom and stir vigorously until well combined.
2. Pour the date mixture into a serving dish and with the back of a spoon flatten. Garnish with nuts, cut into squares and serve.
Yields: 6-8 servings
adapted from The Middle Eastern Cookbook