Pasta al Pomodoro

Pasta al Pomodoro

von | Nov. 5, 2024 | BASIL, COMFORT FOOD, DINNER, GARLIC, ITALIAN, PARMESAN, PASTA, UP TO 30 MINUTES, VEGAN, WEEKNIGHT

Pasta al Pomodoro

Pasta al Pomodoro

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November 5, 2024 by Kimberly

Imagine al dente pasta coated in a fresh, rich garlic basil tomato sauce – each bite bursting with Mediterranean sunshine, cozy comfort, and pure bliss. This dish tastes like home, every single time.

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

20 min

SERVES

4 portions

DIET

vegan

EVERY RECIPE DESERVES

A Little Love Letter

Get ready to taste sunshine on a plate! This recipe brings you straight to an Italian summer with every bite – simple, cozy, and irresistibly delicious. This dish is all about fresh tomatoes simmered into a rich, velvety sauce that clings to each pasta strand, making it the ultimate comfort food. Perfect for weeknight dinners or when you crave a warm, feel-good meal, it’s easy to make but feels like pure indulgence.

To make it unforgettable, serve this pasta with fresh basil and a dusting of Parmesan. A side of crusty garlic bread or a light salad with arugula and lemon vinaigrette balances the richness, adding that final touch. For a real treat, drizzle a bit of high-quality olive oil over the top just before serving. It’s simple but adds incredible depth and brings the dish to life, making it feel like a restaurant meal in the comfort of your home.

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop, adding a splash of water or olive oil to keep the sauce creamy. This way, you can enjoy it as good as fresh!

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

Kimberly the Zett Signature

If you want to get to know me better,
click here!

 

 

Pasta al Pomodoro
Pasta al Pomodoro
Pasta al Pomodoro
Pasta al Pomodoro

LET’S MAKE A PIECE OF HAPPINESS

Print
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Pasta al Pomodoro

Pasta al Pomodoro

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Kimberly
  • Total Time: 20 min
  • Yield: 4
Print Recipe

Description

Recommended Equipment

  • large frying pan
  • sharp knife
  • cutting board
  • large pot

Ingredients

Units Scale
  • 4 tbsp olive oil
  • 4 garlic cloves
  • 1 fresh chili
  • 500 grams strained tomatoes
  • 10 grams fresh basil
  • 500 grams pasta of your choice (I used Rigatoni)
  • Parmesan
  • Salt & pepper to taste

Instructions

  1. Warm up 4 tbsp of olive oil over medium heat in a large frying pan. Meanwhile, peel the garlic cloves but leave them whole. Once the oil is warm, add the garlic cloves and let them roast until golden brown. It helps to tilt the pan so the oil pools in one spot, letting the garlic cloves fully submerge.
  2. When the garlic is golden brown, remove it from the pan and set it aside on a cutting board to cool slightly. Meanwhile, get a large pot of water ready for cooking your pasta, place it on the stove, and bring it to a rolling boil.
  3. Now mash the garlic into a paste with a bit of salt using the flat side of your knife on the cutting board – the salt helps break it down. Add this garlic paste back into the olive oil in the pan. Finely chop a fresh chili and add it to the pan as well. Warm everything over medium heat. Meanwhile, wash, dry, and thinly slice the basil leaves. Add the strained tomatoes and basil to the pan, stirring everything well, and let it simmer on low heat.
  4. Add the pasta and a bit of salt to the boiling water, cooking it until al dente. Season the tomato sauce with salt and pepper to taste.
  5. Transfer the pasta to the tomato sauce, add a bit of the pasta water, and stir until the noodles are fully coated in the sauce. Serve the pasta on deep plates, topped with freshly grated Parmesan and a sprinkle of pepper.
  • Cook Time: 20 min

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Tropical Granola – Coconut Mango Pineapple & Banana

Tropical Granola – Coconut Mango Pineapple & Banana

von | Sep. 8, 2024 | 30 TO 60 MINUTES, BANANA, BREAKFAST, COCONUT, CRISPY & CRUNCHY, MANGO, OATS, PINEAPPLE, VEGAN

Tropical Granola (Coconut Mango Pineapple & Banana)

Tropical Granola (Coconut Mango Pineapple & Banana)

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September 8, 2024 by Kimberly

Get a taste of paradise in every bite! This crunchy tropical mix is loaded with coconut, mango, banana, and pineapple instantly taking you to a beachside escape with every spoonful.

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

40 min

SERVES

4 cups / 300g

DIET

vegan

EVERY RECIPE DESERVES

A Little Love Letter

If you’re craving something that transports you straight to a sunny beach, this tropical-inspired granola is just what you need. Packed with crunchy coconut chips, sweet dried mango, freeze-dried banana, and tangy pineapple, it’s the ultimate blend of tropical goodness. Whether you sprinkle it over yogurt, enjoy it with milk, or just munch it by the handful, each bite brings a little sunshine to your day. Plus, it’s super easy to make and perfect for anyone looking for a healthier snack option!

There are so many ways to enjoy this tropical mix! Serve it over some creamy Greek yogurt with a drizzle of honey, or go for a classic bowl with your favorite milk. If you’re feeling fancy, use it to top smoothie bowls for that perfect Instagram-worthy breakfast. It’s also an amazing snack to pack on-the-go, giving you a burst of tropical flavors any time of day.

Store this tropical blend in an airtight container to keep it fresh and crunchy. It’ll stay delicious for up to 3-4 weeks if stored in a cool, dry place – although, let’s be real, it probably won’t last that long because it’s too good!

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

Kimberly the Zett Signature

If you want to get to know me better,
click here!

 

 

Tropical Granola (Coconut Mango Pineapple & Banana)
Tropical Granola (Coconut Mango Pineapple & Banana)

LET’S MAKE A PIECE OF HAPPINESS

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Tropical Granola - Coconut Mango Pineapple & Banana

Tropical Granola – Coconut Mango Pineapple & Banana

5 from 1 review

  • Author: Kimberly
  • Total Time: 40 min
  • Yield: 300 g / 4 cups
Print Recipe

Description

Recommended Equipment

  • oven
  • parchment paper
  • medium-sized bowl
  • small saucepan
  • sharp knife
  • cutting board
  • airtight container

Ingredients

Units Scale
  • 100 grams rolled oats
  • 15 grams almonds
  • 30 grams dried mango
  • 30 grams freeze-dried banana
  • 30 grams dried pineapple
  • 20 grams coconut chips
  • 15 grams puffed quinoa
  • 30 grams cold-pressed coconut oil
  • 10 grams brown sugar
  • 25 grams agave syrup
  • 1/2 tsp vanilla extract
  • 1/8 tsp salt

Instructions

PREPARATIONS

  • Here’s the recipe for the Pineapple Coconut Oil. You’ll need about 30g of it.

INSTRUCTIONS

  1. Preheat the oven to 160°C / 320°F. Line a baking sheet with parchment paper and set it aside.
  2. In a medium-sized bowl, mix together the oats and almonds. Set aside.
  3. In a small saucepan, stir together sugar, agave syrup, vanilla extract, and coconut oil. Heat on low until the sugar melts. Pour this mixture over the oat-almond mix and stir well.
  4. Spread the mixture evenly onto the baking sheet. Bake for about 20 minutes.
  5. While the granola is baking, chop the freeze-dried bananas, pineapple, mango, and coconut chips to your desired size, and measure out the quinoa. Set everything aside.
  6. Once the granola is done baking, take it out of the oven and add the other ingredients. Mix everything well and let it cool.
  7. Once it’s completely cooled, crumble the granola and store it in an airtight container.
  • Passive Time: 20 min
  • Cook Time: 20 min

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Chicken Katsudon with Napa Cabbage

Chicken Katsudon with Napa Cabbage

von | Aug. 26, 2024 | 60 TO 120 MINUTES, CHICKEN, COMFORT FOOD, DINNER, JAPANESE, NAPA CABBAGE, OMNIVORE, RICE

Chicken Katsudon with Napa Cabbage

Chicken Katsudon with Napa Cabbage

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August 27, 2024 by Kimberly

Savor a golden bite of crispy chicken wrapped in rich, savory sauces, fluffy rice and tender napa cabbage – this dish is a warm hug for your taste buds, perfect for a cozy night in and better than take out.

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

1 hr + 20 min

SERVES

4 bowls

DIET

omnivore

EVERY RECIPE DESERVES

A Little Love Letter

Get ready to dive into a bowl of pure comfort with this deliciously crispy chicken paired with rich, savory sauces and tender cabbage. This dish is like a cozy night in a bowl, combining the crunch of perfectly fried chicken with the deep, satisfying flavors of homemade, roasted sesame, tonkatsu and tsuyu sauces. Whether you’re new to Japanese cooking or a seasoned pro, this recipe will quickly become your go-to for a quick and comforting dinner idea that never disappoints.

Serve this flavorful chicken dish over a bed of steaming hot rice. Add a generous portion of tender cabbage on the side for a bit of freshness that perfectly balances the crispy, savory chicken. For an extra crunch, sprinkle some toasted sesame seeds and scallions on top. This dish is ideal for a cozy dinner at home, but it’s also a fantastic option for impressing guests with something both comforting and deliciously unique. For that extra fancy touch massage the napa cabbage with 1-2 tbsp of this Chinese Holy Trinity Oil.

If you have leftovers (which is rare because it’s so good!), store the chicken, cabbage and rice separately in airtight containers in the fridge. The chicken will stay crispy for up to two days, and you can reheat it in the oven to keep that satisfying crunch. The sauces can be stored in the fridge for up to a week, ready to drizzle over fresh rice or veggies whenever you crave a quick, tasty meal.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

Kimberly the Zett Signature

If you want to get to know me better,
click here!

 

 

Chicken Katsudon with Napa Cabbage
Chicken Katsudon with Napa Cabbage
Chicken Katsudon with Napa Cabbage
Chicken Katsudon with Napa Cabbage

LET’S MAKE A PIECE OF HAPPINESS

Print
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Chicken Katsudon with Napa Cabbage

Chicken Katsudon with Napa Cabbage

5 from 1 review

  • Author: Kimberly
  • Total Time: 80 min
  • Yield: 4
Print Recipe

Description

Recommended Equipment

  • small pan
  • mortar & pestle
  • medium-sized bowl
  • two squeeze bottles
  • small pot
  • sharp knife
  • cutting board
  • hand blender
  • fine mesh strainer
  • plastic wrap
  • meat tenderizer
  • three shallow bowls for breading
  • medium-sized pot
  • large pan
  • paper towels
  • salad spinner

Ingredients

Units Scale
SESAME SAUCE
  • 2 tbsp tahini
  • 1 tbsp rice vinegar
  • 1.5 tbsp soy sauce
  • 1 tbsp mirin
  • 1/8 tsp salt
  • 1 tbsp white sesame seeds
  • 2 tbsp mayonnaise
  • 1 tsp sesame oil
  • 1 tbsp water
  • 1 garlic clove
TONKATSU SAUCE
  • 1 tbsp tomato paste
  • 1 tsp honey
  • 1 tsp white sugar
  • 1 tbsp apple cider vinegar
  • 100 milliliter cold water
  • pinch of salt
  • 2 tbsp soy sauce
  • 2 tbsp Worcestershire sauce
  • 2 tbsp Hoisin sauce
  • 1 tbsp brown sugar
  • 4 dried plums
  • 1/4 of 1 apple
  • 1 tbsp mirin
  • 1 centimeter fresh ginger
  • 1 garlic cloves
CHICKEN SCHNITZEL
  • 400 grams chicken breast
  • 1-2 eggs
  • 4 tbsp all-purpose flour
  • 8 tbsp bread crumbs
  • 8 tbsp panko
  • clarified butter for frying
RICE & CABBAGE TSUYU SAUCE
  • 6 tbsp soy sauce
  • 6 tbsp mirin
  • 1 tbsp white sugar
  • 1/2 tsp dashi powder
  • 6 tbsp water
  • 4 small yellow onions
TOPPING
  • green part of 2 scallions

Instructions

  1. Sesame Sauce: First, toast the white sesame seeds in a small pan until they turn golden brown, without adding any oil. Transfer the toasted sesame seeds to a mortar and grind them to a semi-coarse consistency. Then, place the sesame in a medium-sized bowl and mix it with tahini, rice vinegar, soy sauce, mirin, salt, mayonnaise, sesame oil, water, and a grated clove of garlic to create a creamy sauce. Pour the sauce into a squeeze bottle and refrigerate.
  2. Tonkatsu Sauce: In a small pot, mix together tomato paste, honey, sugar, apple cider vinegar, water, and salt, and gently heat the mixture. Meanwhile, cut the dried plums into small pieces and add them to the pot. Peel the apple, cut a quarter of it into small pieces, and add it to the pot along with the other ingredients. Peel the ginger and garlic clove, grate them into the pot, and stir well. Finally, add soy sauce, Worcestershire sauce, hoisin sauce, brown sugar, and mirin. Heat the mixture for a few minutes and bring it to a brief boil until the sugar dissolves and the apple softens. If your sauce it still too thick, add gradually more water until it reaches your desired consistency. Use a hand blender to puree the sauce until smooth, and if needed, strain it through a fine mesh strainer. Pour the sauce into a squeeze bottle and refrigerate.
  3. Chicken Schnitzel: If you bought whole chicken breasts, cut them horizontally using a butterfly cut so that you end up with two teardrop-shaped pieces. Place each piece between two layers of plastic wrap and gently and evenly flatten them with a meat tenderizer. Repeat this process with each piece of chicken and set them aside on a plate. Prepare the breading station using three shallow bowls. In the first bowl, place the flour; in the second bowl, beat the eggs; and in the third bowl, mix the breadcrumbs with panko. Dredge each chicken piece in flour, making sure it’s fully coated, then shake off the excess and dip it in the beaten egg, coating both sides. Finally, press the chicken into the breadcrumb-panko mixture, ensuring it’s well-covered on all sides. Set the breaded chicken pieces aside on a plate.
  4. Rice: Cook the rice according to the package instructions. If you don’t have the instructions, rinse the rice in a medium-sized pot until the water runs clear. Drain the water, then add fresh water in a 1.5:1 ratio to the rice (so, for this recipe, use 420g of water for 280g of rice after rinsing). Place the pot on the stove over high heat and cover with a lid. Once the water comes to a boil, reduce the heat to the lowest setting. Let the rice cook with the lid on for about 15 minutes. The rice is done when you see small, even holes forming between the grains. Leave the pot on the turned-off stove with the lid on.
  5. While the rice is cooking, heat a large pan for the schnitzel. Add clarified butter or another high-heat oil to the pan and fry the chicken on both sides over medium heat until golden brown. Place the fried schnitzel on paper towels to drain.
  6. While the chicken is frying, slice the onions for the Tsuyu sauce. Halve the onions and then cut them into thin strips.
  7. Napa Cabbage: While the chicken is frying, quarter the napa cabbage and slice two quarters into thin strips. Wash them under cold water and spin them dry. Set the cabbage aside. If you’d like to add a special touch, you can drizzle 1-2 tablespoons of my Chinese Holy Trinity Oil over the cabbage and massage it in.
  8. Tsuyu Sauce: Once the chicken is done frying, remove the remaining fat from the pan and place it back on the stove. Add soy sauce, mirin, sugar, dashi powder, and water to the pan and bring it to a quick boil. Then, add the onions and let it simmer for 5-7 minutes until the onions are soft but still slightly firm.
  9. Once the Tsuyu sauce is ready, you can start plating. Take four bowls. First, add the rice, then drizzle 1-2 tablespoons of Tsuyu sauce and some onions over the rice. Next, add a handful of napa cabbage on top, and drizzle the sesame sauce over it in a zigzag pattern. Slice the schnitzel into thin strips and place it on top of the cabbage. Finally, drizzle the remaining Tsuyu sauce and onions over the chicken, and finish with a zigzag of Tonkatsu sauce. Optional: garnish with fresh scallions.
  • Cook Time: 80 min

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Salmon Poke Bowl & Spicy Mayo Sauce

Salmon Poke Bowl & Spicy Mayo Sauce

von | Aug. 19, 2024 | LUNCH, MANGO, OMNIVORE, RADISH, REFRESHING, RICE, SALMON, SPRING, SUMMER, UP TO 30 MINUTES, US AMERICAN

Salmon Poke Bowl & Spicy Mayo Sauce

Salmon Poke Bowl & Spicy Mayo Sauce

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August 21, 2024 by Kimberly

Dive into a fresh and vibrant bowl of goodness, packed with zesty spicy flavors, creamy textures, and a satisfying crunch. Perfect for a wholesome quick meal!

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

20 min

SERVES

1 bowl

DIET

omnivore

EVERY RECIPE DESERVES

A Little Love Letter

This dish is like a hug in a bowl – a refreshing and vibrant mix of flavors that will take your taste buds on a little adventure. Perfect for when you’re craving something light yet satisfying, this bowl is loaded with fresh veggies like juicy mango, crisp red cabbage, and tender edamame, all sitting on a bed of fluffy rice. And the kicker? A drizzle of spicy mayo sauce that ties everything together with just the right amount of heat.

To serve, grab a big, beautiful bowl and start with a generous layer of rice. Arrange the colorful veggies on top – think creamy avocado, bright mango, and that gorgeous purple cabbage. Lay your protein of choice (like tender salmon) over the top, and then drizzle on the spicy mayo sauce. Sprinkle with sesame seeds and a little wakame salad for that extra touch. Serve it chilled and watch your guests (or yourself) light up with every bite!

Got leftovers? Store each component separately in airtight containers to keep everything fresh. The rice and veggies will last about 2-3 days in the fridge. Just keep the sauce in a small jar and give it a good shake before using it again. It’s best not to store thawed raw salmon. If you can’t finish it, cook it and enjoy it the next day or later the same day.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

Kimberly the Zett Signature

If you want to get to know me better,
click here!

 

 

Salmon Poke Bowl & Spicy Mayo Sauce
Salmon Poke Bowl & Spicy Mayo Sauce
Salmon Poke Bowl & Spicy Mayo Sauce
Salmon Poke Bowl & Spicy Mayo Sauce

LET’S MAKE A PIECE OF HAPPINESS

Print
.tasty-recipe-responsive-iframe-container-a113cebb { position: relative; overflow: hidden; padding-top: 56.3%; } .tasty-recipe-responsive-iframe-container-a113cebb iframe { position: absolute; top: 0; left: 0; width: 100%; height: 100%; border: 0; } clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Salmon Poke Bowl & Spicy Mayo Sauce

Salmon Poke Bowl & Spicy Mayo Sauce

  • Author: Kimberly
  • Total Time: 20 min
  • Yield: 1
Print Recipe

Description

RECOMMENDED EQUIPMENT

  • sharp knife
  • cutting board
  • two small bowls
  • small pot
  • grater
  • paper towels

Ingredients

Units Scale
PRODUCE
  • 3 tbsp edamame
  • 1 tbsp avocado
  • a quarter of a lime
  • 1/4 mini cucumber
  • 2 tbsp wakame salad
  • 80 grams farmed salmon, sushi-grade, frozen and then thawed
  • 2 tbsp red cabbage
  • 1 radish
  • 1/4 mango
RICE
  • 80 grams sushi rice
  • 1 tbsp rice vinegar
  • 1/4 tsp salt
SPICY MAYO SAUCE
  • 1 tbsp mayonnaise or yogurt
  • 2 tbsp cold water
  • 1 tbsp sriracha
  • 1/4 tsp ginger, grated
  • 1 garlic clove, grated
  • 1/2 tsp soy sauce
  • 1/8 tsp sesame oil
  • pinch of white pepper
TOPPINGS
  • white sesame seeds
  • black sesame seeds
  • nori sheets
  • cress

Instructions

  1. Start by washing the rice until the water runs clear, then cook it in a rice cooker or small pot. Once it’s done, mix in rice vinegar and salt.
  2. Place the edamame in a small bowl, cover with hot water, and let it sit for 5 minutes. Drain the water afterward.
  3. For the spicy mayo sauce, peel the ginger and garlic, and grate them into a bowl. Add the rest of the sauce ingredients and mix everything together until smooth. Set aside.
  4. Wash and dry the cucumber, then slice it thinly. Remove the outer leaves of the red cabbage, cut it into quarters, and finely grate it. Wash the radishes and slice them thinly or use a mandoline. Peel the mango and cut it into pieces. Scoop the avocado out of its skin, drizzle it with lime juice, and cut it into cubes. Arrange the sliced fruits and veggies on a plate for later.
  5. Rinse and pat dry the salmon, then cut it into cubes with a sharp knife.
  6. In a deep bowl, start by layering the rice. Place the wakame salad in the center, then arrange the other components around it in a circle on top of the rice. Sprinkle the salmon with black and white sesame seeds and add a bit of cress. Place nori sheets on the side.
  7. Serve the sauce in a small bowl on the side, or drizzle it directly over the bowl.
  • Cook Time: 20 min

DID YOU MAKE THIS RECIPE?

Share a photo and tag me @kimberlyzett on Instagram. Can't wait to see what you've made!

CRAVING MORE?

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MORE PIECES OF HAPPINESS

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Turkish Beef Manti in Yogurt Sauce

Turkish Beef Manti in Yogurt Sauce

von | Aug. 8, 2024 | COMFORT FOOD, DINNER, DOUGH, OMNIVORE, OVER 120 MINUTES, PASTA, TURKISH, YOGURT

Turkish Beef Manti in Yogurt Sauce

Turkish Beef Manti in Yogurt Sauce

JUMP TO RECIPE
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August 8, 2024 by Kimberly

Experience a taste of Turkey with this comforting, homemade dumpling dish. Tender beef manti drenched in creamy yogurt sauce with a spicy tomato and red pepper kick. Simply irresistible!

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

2 hrs + 15 min

SERVES

4 portions

DIET

vegetarian

EVERY RECIPE DESERVES

A Little Love Letter

Today, I’m bringing a slice of Turkey straight to your kitchen with a recipe that’s sure to warm your heart and tantalize your taste buds. Imagine soft, beef-filled dumplings, each bite bursting with rich flavors, sitting in a creamy yogurt sauce that’s perfectly balanced by a spicy tomato and red pepper kick. This dish is the epitome of comfort food and is sure to become a favorite in your home.

When it comes to serving this delightful dish, presentation is key. Arrange cool, creamy yogurt sauce on a large platter, then place the tender beef dumplings on top. Finish off with the vibrant, spicy tomato and red pepper oil for a pop of color and flavor. Garnish with a sprinkle of sumac and dried mint. Pair it with a side of warm, crusty bread to soak up every bit of that delicious sauce.

If you have any leftovers (though I doubt you will!), store them in an airtight container in the refrigerator for up to three days. To reheat, simply warm them up in a microwave or on the stove, adding a splash of water to keep the dumplings moist and tender.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

Kimberly the Zett Signature

If you want to get to know me better,
click here!

 

 

Turkish Beef Manti in Yogurt Sauce
Turkish Beef Manti in Yogurt Sauce
Turkish Beef Manti in Yogurt Sauce
Turkish Beef Manti in Yogurt Sauce

LET’S MAKE A PIECE OF HAPPINESS

Print
.tasty-recipe-responsive-iframe-container-14626b4b { position: relative; overflow: hidden; padding-top: 56.3%; } .tasty-recipe-responsive-iframe-container-14626b4b iframe { position: absolute; top: 0; left: 0; width: 100%; height: 100%; border: 0; } clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Turkish Beef Manti in Yogurt Sauce

Turkish Beef Manti in Yogurt Sauce

  • Author: Kimberly
  • Total Time: 2 hrs + 15 min
  • Yield: 4
Print Recipe

Description

Recommended Equipment

  • shallow bowl
  • plastic wrap
  • two medium-sized bowls
  • grater
  • small pot
  • large plate
  • kitchen towel
  • rolling pin
  • sharp knife
  • medium-sized pot
  • slotted spoon

Ingredients

Units Scale
DOUGH
  • 240 grams all-purpose flour
  • 1 egg
  • 1/2 tsp salt
  • 80 milliliters water
FILLING
  • 250 grams minced beef
  • 1 small white onion
  • 2 tbsp red bell pepper oil
  • 1 tbsp minced fresh parsley
  • 1/2 tsp salt
  • 1/2 tsp ground pepper
  • 1/4 tsp cumin
  • 1/4 tsp chili flakes
YOGURT SAUCE
  • 600 grams
  • 6 garlic cloves
  • 1/8 tsp salt
TOMATO BELL PEPPER OIL SAUCE
  • 6 tbsp red bell pepper oil
  • 2 tbsp tomato paste
  • 2 tsp sumach
  • 2 tsp dried mint
  • pinch of salt
TOPPINGS
  • dried mint
  • sumach
  • parsely

Instructions

  1. First, you’ll prepare the Manti dough. Take a shallow bowl, add flour and sugar, and mix them together. Create a large well in the middle and crack the egg into it. Beat the egg with a fork and then add water. Mix everything with the fork until it forms a dough. Transfer the dough to a clean work surface and knead it into a smooth ball. If the dough is too sticky, add a bit more flour. Place the dough back in the bowl, cover it with plastic wrap, and let it rest for at least 1 hour.
  2. Next, take a medium-sized bowl and add the ground meat. Peel the onion and grate it directly into the bowl with the meat. Chop the parsley and add it to the meat as well. Season the meat with cumin, chili, salt, and pepper. Put the meat mixture in the fridge until you’re ready to use it.
  3. For the yogurt sauce, mix the yogurt with some salt. Peel the garlic cloves and grate them directly into the yogurt. Stir everything well and refrigerate until needed.
  4. To prepare the tomato-pepper sauce, mix the red pepper oil, tomato paste, sumac, mint, and a pinch of salt in a small pot. Place the pot on the stove but don’t heat it yet. We’ll get to this later.
  5. Take a large plate and sprinkle a thin layer of flour on it. Set it aside, you’ll need it soon to place your finished Manti. Also, prepare a clean kitchen towel to cover the Manti so they don’t dry out.
  6. Once the dough has rested, sprinkle a bit of flour on a clean work surface and place your dough ball on it. Sprinkle some flour on the dough ball as well. Roll out the dough into a rectangular shape measuring 36×50 cm / 14×20”. Cut the dough into squares measuring 6×6 cm / 2.3×2.3” using a pizza cutter or a sharp knife. You should get about 45-50 Manti squares from the dough.
  7. Place 1/2 to 1 teaspoon of filling on each square and fold them into Manti. To do this, bring the diagonal corners together and then fold the open corners towards the center, pressing the seams together. They should look like little envelopes.
  8. Take your 4 serving plates and evenly distribute the yogurt sauce on them. Set the plates aside.
  9. Fill a medium-sized pot about 3/4 full with water and bring it to a boil. Once the water is boiling, reduce the heat to medium and let it simmer. Add all the Manti to the water and cook for about 6-7 minutes.
  10. While the Manti are cooking, heat the pot with the tomato paste and red pepper oil over low heat. Stir well and keep it on low heat until the Manti are ready.
  11. Once the Manti are cooked, use a slotted spoon to remove them from the water and place them directly on the yogurt sauce on the plates. Pour the tomato-pepper oil sauce over the Manti and sprinkle with a bit of sumac and dried mint to finish.
  • Passive Time: 40 min
  • Cook Time: 1 hr + 35 min

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Five Spice Roasted Chicken & King Oyster Mushroom Soup

Five Spice Roasted Chicken & King Oyster Mushroom Soup

von | Juli 31, 2024 | 60 TO 120 MINUTES, ASIAN, CHICKEN, DINNER, MUSHROOMS, OMNIVORE, PASTA, UMAMI

Five Spice Roasted Chicken & King Oyster Mushroom Soup

Five Spice Roasted Chicken & King Oyster Mushroom Soup

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July 31, 2024 by Kimberly

Looking for a dish that brings comfort and delight in every spoonful? This Five Spice Chicken Soup offers just that! Experience a burst of flavors and cozy warmth with this delicious soup! It’s a hug in a bowl that’s perfect for any day.

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

70 min

SERVES

2 portions

DIET

omnivore

EVERY RECIPE DESERVES

A Little Love Letter

This soup is a symphony of flavors, blending the warmth of roasted chicken thighs, the earthy taste of king oyster mushrooms, and the refreshing crunch of pak choi with the delicate texture of glass noodles. It’s the perfect way to enjoy a cozy, hearty meal that feels like a warm hug on a chilly day.

Serve this delightful Five Spice Chicken Soup hot, right after it’s cooked, to savor the full depth of its flavors. Garnish with fresh cilantro and a squeeze of lime for an extra burst of freshness. It’s perfect for a cozy dinner or a hearty lunch, sure to impress your family and friends.

Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat gently on the stovetop or in the microwave.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

Kimberly the Zett Signature

If you want to get to know me better,
click here!

 

 

Five Spice Roasted Chicken & King Oyster Mushroom Soup
Five Spice Roasted Chicken & King Oyster Mushroom Soup

LET’S MAKE A PIECE OF HAPPINESS

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Five Spice Roasted Chicken & King Oyster Mushroom Soup

Five Spice Roasted Chicken & King Oyster Mushroom Soup

  • Author: Kimberly
  • Total Time: 70 min
  • Yield: 2-3
Print Recipe

Description

Recommended Equipment

  • sharp knife
  • cutting board
  • medium bowl
  • medium pot
  • oven
  • sieve
  • small pot

Ingredients

Units Scale
BROTH
  • 1 liter vegetable stock (homemade or store-bought)
  • 1 yellow onion
  • thumb-width piece of ginger
  • 3 tbsp soy sauce
  • 1 tsp sesame oil
  • 2 tsp lemongrass oil (or any other oil you like)
  • 1 tsp rice vinegar
  • 2 garlic cloves
  • 1 tbsp fish sauce
  • 2 anise stars
  • 1 cinnamon stick
  • 2 cloves
  • 1 cardamom capsule
  • 1/2 tsp cilantro seeds
CHICKEN
  • 500 grams boneless, skin-on chicken thighs
  • 2 tbsp broth
  • 2 garlic cloves
  • 1.5 tsp Chinese Five Spice
  • 1 tsp rice vinegar
  • 1/2 tsp sesame oil
  • 3 tbsp lemongrass oil (or any other oil you like)
  • 1 tbsp honey
  • a piece of ginger
  • 1/2 tsp finely grated black pepper
  • juice from half a lemon
  • 1 tbsp dark soy sauce
KING OYSTER MUSHROOMS
  • 4 king oyster mushrooms
  • 1 tbsp lemongrass oil (or any other oil you like)
  • 1 tbsp soy sauce
TOPPINGS
  • 1 bok choi
  • 80 grams glass noodles
  • 2 tsp lemongrass oil (or any other oil you like)
  • fresh cilantro
  • lime
  • fresh chili
  • green part of spring onions

Instructions

PREPARATIONS

  • Here is the recipe for the lemongrass oil. You’ll need about 1/4 of the amount for this recipe.
  • Here is the recipe for the vegetable stock. You’ll need one liter of it for this soup but do not add salt.
  • Here is the recipe for the Chinese Five Spice. You’ll need about half of it for this recipe.

INSTRUCTIONS

  1. Rinse the chicken thighs and pat dry with paper towels. Set aside.
  2. For the marinade, peel the garlic cloves and ginger and grate them into a shallow dish. Add Five Spice Seasoning, pepper, honey, rice vinegar, sesame oil, lemongrass oil, lemon juice, and dark soy sauce. Mix well.
  3. Rub the chicken thighs with the marinade on all sides. Refrigerate for 30 minutes.
  4. Meanwhile, prepare the broth. Quarter the onion, peel and halve the garlic clove, and slice the ginger with the skin on. Set aside. In a medium pot, roast star anise, cinnamon stick, cardamom capsule, coriander seeds, and dried cloves on medium heat for 1-2 minutes until fragrant. Add a bit of sesame oil and lemongrass oil, then add the onion, garlic, and ginger. Fry for about 5 minutes. Add the vegetable broth and simmer with the lid on for 30 minutes.
  5. Meanwhile slice the king oyster mushrooms lengthwise into thick slices and place them on a baking sheet lined with parchment paper. Drizzle with lemongrass oil and soy sauce, then roast in the oven at 250°C / 480°F for 20 minutes.
  6. Strain the broth through a fine mesh strainer and toss the spices. Pour the broth back into the pot and keep it warm on low heat and add soy sauce, rice vinegar and fish sauce.
  7. Remove the mushrooms from the oven and set aside. Place the chicken in a small baking dish, skin side up, and add 2 tbsp of the broth to the remaining marinade. Spread the marinade on the chicken and roast in the oven at 200°C for 35 minutes.
  8. Prepare the toppings. Break off the bok choy leaves from the stem, wash, and halve lengthwise. Coarsely chop the cilantro, slice the fresh chili into rings, and cut the green part of the scallions into thin strips.
  9. Bring a small pot of water to a boil. Cook the glass noodles for 5 minutes until soft. Drain and set aside.
  10. Get the chicken out of the oven and let rest for about 5 minutes. Slice into bite-sized strips and set aside.
  11. To serve, place the glass noodles in deep bowls, pour the broth over them, add bok choy, and place the king oyster mushrooms on top. Finish with the chicken and garnish with cilantro, scallions, and fresh chili as desired.
  • Passive Time: 40 min
  • Cook Time: 30 min

DID YOU MAKE THIS RECIPE?

Share a photo and tag me @kimberlyzett on Instagram. Can't wait to see what you've made!

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MORE PIECES OF HAPPINESS

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