Spinach Potatoes

Last year my friends Jamie and Jasmine and I went to an Ethiopian restaurant in Portland after Jasmine picked us up from the airport. I can’t remember the name of the dish I ordered (I think it ended with the word “wat”), but I remember that it was flavorful and yummy. Whatever it was, it was served on a huge–enormous–flat bread type thing which I couldn’t eat because it contained gluten. So that’s the next part I need to experiment with–the flat bread.

Anyway, the above lunch was my attempt to imitate what I ate at that restaurant. I diced two potatoes into sugar-cube-sized chunks, then boiled them until they softened. Meanwhile I steamed half a package of fresh spinach and set that aside. Finally, I sauteed a third of an onion with some garlic and a few dashes of paprika and some black pepper. I turned off the heat and added my warm spinach, drizzled it with two tbsps grapeseed oil, then combined this mixture with the potatoes. The ingredients are all simple, but it just tastes really yummy to me. The spinach is so creamy and flavorful, and the paprika adds just a hint of something mysterious. Once I perfect the amounts–and come up with my flat bread–I’ll repost this recipe more officially. For now, I’m just jotting down my notes for myself.

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Simple Grilled Chicken with Lime

Recipe from: cooking club magazine

This chicken was very simple to make and has a pleasant flavor. It pairs very well with some herbed basmati rice my dad and I discovered from Trader Joe’s, which I embellished with a little onion and garlic powder and some lime juice. I delight to cook with limes! I think they give things umami.

Ingredients:

  • 1/2 cup olive oil
  • 2 large cloves of garlic, minced
  • 2 jalapeno chiles, minced
  • 1/4 cup lime juice
  • 2 tbsps fresh cilantro, chopped
  • freshly ground black pepper
  • 1 tsp salt
  • 1/4 tsp cumin
  • 1/4 tsp oregano
  • 8 boneless chicken breast halves

Directions:

Combine all the marinade ingredients in a large ziplock bag. Add chicken breast halves and let marinate for 1-4 hours. Grill the chicken over medium heat or coals for 8-10 minutes or until no longer pink in the center, turning once.