Recipes - I Will Not Eat Oysters

Danielle Oron

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Home
Recipes
- All
- Chicken
- Pastas
- Cookies
- Hummus
- Meat-less
- Beef
- Breakfast & Brunch
- Salads
- From the Sea
- Pork
- Lamb
- Sandwiches
- Soups & Stews
- Sweets
- #bowllife
About
Contact

Recipes

Untitled: Toast

What’s on yours this morning?

#toast #breakfast #morning #cucumber #vegan #vegetarian

Taco Tuesday! Topping my Steak Tacos with Urfa Pico de Gallo today. I use this recipe constantly during peak tomato season. The smoky yet sweet Urfa pepper flake adds an incredible flavor. Sear up some steak, cut up some avocado, top it with this pico de gallo and drizzle some nice herby crema on top! You can also just eat this with tortilla chips too! Here is the recipe for the Urfa Pico de Gallo:

Ingredients
6 Roma (or any peak season variety) tomatoes, finely diced
2 cloves garlic, grated on a microplane
1⁄8 red onion, finely diced
2 tbsp finely chopped fresh cilantro
2 tbsp fresh lime juice
2 tsp Urfa biber
Kosher salt

Instructions
Combine all ingredients in a bowl. Taste and adjust seasoning with lime and salt.

#picodegallo #recipes #recipeoftheday #tacotuesday #tacos #steak #peakseason #tomatoseason #tomatoes #summer #summergrilling #summergrillingseason #tomatotuesday

Had to repost this one bc we have it on repeat! Harissa Hot Honey Salmon Bowl! Recipe below! Incredibly simple and quick to make with tons of flavor. A little trick to getting super juicy salmon, that doesn’t eek out white stuff (albumin), is to brine it in salt water. A simple thing with salmon-life changing results.

How easy? Soak the salmon in salt water. Make the sauce. Toss the salmon in the sauce and broil for 5 minutes. DONE. Seriously. It’s that simple. I serve it on rice with cucumbers, a squeeze of lime and furikake but it’s perfect on its own or on top of some salad!

3 cups COLD water
3 tbsp kosher salt
3/4lb+ skinless salmon filet (sushi grade)

3 tbsp harissa
2 tbsp honey
1 tbsp soy sauce
1 tbsp sesame oil
1 tsp kosher salt

Cooked Rice
Cucumbers
Lime
Furikake

Place oven rack in the top third of the oven and heat broiler to high.

Whisk the kosher salt into the cold water until dissolved. Add the salmon and soak for 10 minutes.

To make the sauce, whisk together the harissa, honey, soy, sesame oil, and kosher salt.

Remove the salmon from the brine, pat it dry, cut into 1 ½ “ pieces and toss in the sauce. Optional: let marinate for 20 minutes at room temp.

Place the salmon on a tin foiled lined sheet tray greased with cooking spray.

Broil 5 minutes… no longer.

Serve on top of cooked rice with cucumbers, lime and furikake!

#salmon #recipes #recipereels #easydinner #weeknightdinner #familyrecipes #hothoney #bowls

Whipped Feta Dip with Urfa Oil This 4 – ingredient appetizer is an easy, make-ahead type dip! It’s creamy, salty, spicy, and goes really well with this Olive and Za’atar Focaccia!

URFA CHILI OIL
1/4 cup olive oil
1 tbsp Urfa chili flakes

WHIPPED FETA DIP
8 oz feta cheese
2-3 tbsp feta cheese brine
dill , garnish

FOR THE URFA CHILI OIL
In a small pot, heat the olive oil and Urfa over medium heat while swirling the pot constantly.
Once the Urfa begins to sizzle, count 30 seconds and immediately remove from heat and pour into a heat safe bowl. Allow to cool. This will keep in an air tight container for up to 1 week.

FOR THE WHIPPED FETA DIP
Add the feta cheese and 2-3 tbsp of brine from the feta cheese into a food processor.
Blend on high speed for 2 minutes, scraping down the bowl half way through. It should be thick and creamy, kind of like the consistency of cream cheese. If it is too stiff, add more brine 1/2 tablespoon at a time. This can keep in the fridge for up to 2 days

SERVE
When ready to serve, plate the whipped feta and drizzle with urfa oil. Garnish with dill and serve with bread!

#dip #recipe #recipereel #foodreels #foodreel #recipereels #reels #feta #cheese #shavuot #holiday #holidayeats #chili #chilioil #dips #focaccia #easyrecipe #fastrecipe #appetizer #snack #eatvoraciously #thekitchn #foodbeast #huffposttaste #f52grams #thenosher

The most underrated vegetable: Celery. Discuss below…

This is a take on the Celery Salad that I wrote for my second cookbook Food You Love But Different. It goes to show that even if a recipe calls for certain ingredients, you need to just open your fridge and use what you have instead of going out to the grocery store for 1 or 2 items you may be missing. Instead of hazelnuts, I added candied pecans. No honey? I used @justdatesyrup Pomegranate Molasses. Herby goat cheese was a nice change to a plain one. Use what you have on hand! Other additions: Golden raisins, or add some thinly sliced fennel. A spice like cumin or caraway would be awesome in the dressing too.

Recipe:

8 celery heart ribs, thinly sliced on the diagonal
A few celery leaves
¼ cup roughly chopped candied pecans
2 ½ tbsp good quality olive oil
2 tbsp red wine vinegar
½ tsp pomegranate molasses, honey, maple syrup OR date syrup
Kosher salt
¼ tsp ground white pepper
¼ cup crumbled herb or plain goat cheese

-Place the celery, celery leaves, and candied pecans in a large bowl.
-In a separate small bowl, whisk together the olive oil, vinegar, pomegranate molasses, kosher -salt, and white pepper.
-Pour the dressing over the celery and toss.
-Plate and top with crumbled goat cheese.

#recipes #recipereels #asmr #vegetarian #vegetarianrecipes #celery #whatscooking #eatvoraciously #allrecipes #food52 #f52grams #reels #salad #quickrecipes #easyrecipes #damnthatsdelish #thekitchn #huffposttaste

I can smell salt. #ad When a dish is cooking, and hasn’t been properly salted, I can tell. Once adding salt the aroma changes completely making it essential to use the right salt. @diamondcrystalsalt Kosher Salt is the ONE AND ONLY salt I will use for cooking. And because of the consistent quality, it was what is used in every professional kitchen I’ve ever worked in. The Kosher salt flakes are ideally sized and shaped with a unique hollow pyramid flake with just the right amount of salinity that allows me to salt as I cook without the fear of my dish becoming too salty. Once a dish is finished, I always smell and taste it to make sure there is the perfect amount of salt.

This recipe for Moroccan Spiced Beef Fried Rice is a perfect weeknight dinner for the family. Salting with @diamondcrystalsalt Kosher Salt as you cook this is so important to develop each layer of flavor. With warming Middle Eastern spices and bright peas, it comes together quickly and b makes a perfect leftover lunch! #diamondcrystalsaltco

2 tbsp canola oil
1 medium yellow onion, diced
2 cloves garlic, minced
1/2 lb ground beef
Diamond Crystal Salt Co. Kosher Salt, to taste
1 tsp paprika
1 tsp cumin
½ tsp ground coriander
Pinch cinnamon
Black pepper, to taste
1 large egg
1 ½ cups cooked long grain rice
½ cup frozen peas
¼ cup chopped cilantro

Heat oil over med-high heat in a large non-stick skillet. Add onion and season with a pinch of Kosher salt. Cook, stirring often, until the onions are softened and brown around edges, about 6 minutes.

Add garlic and beef and season generously with Kosher salt. Break up the beef then allow it to cook, undisturbed, until starting to brown, about 4 minutes.

Add paprika, cumin, coriander, and cinnamon and stir. Cook until fragrant, about 1 minute.

Make a well in the center of the beef and crack an egg into the well. Whisk egg and season with Kosher salt. Allow to cook for 1 minute. Flip the egg and break it up combining it with the beef.

Add rice and frozen peas and stir. Allow to heat through, stirring occasionally, until you hear a sizzle, about 4 minutes.

Turn the heat off and stir in chopped cilantro. Smell and taste for salt, adjust accordingly.

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