Tag Archives: recipe

OMG! These are SO GOOD. One of my recent favorites and surprisingly easy for meatballs. Definitely going into the weeknight rotation. And there’s something about cooking with tumeric; I love the bright beautiful color it makes everything. For the yogurt sauce, we doubled the recipe below so that we had a little extra to mix into the rice. And it was still amazing the next day for leftovers.

tandoori chicken inspired meatballs_raudette

Tandoori Meatballs
via healthy delicious

For the meatballs:
2 tablespoons olive oil
1 pound ground chicken breast
1/4 cup unseasoned bread crumbs
1 egg
1/4 cup cilantro, chopped
1/2 lemon, juiced
1 teaspoon grated fresh ginger
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon turmeric
1/4 teaspoon cayenne pepper
1/4 teaspoon salt

For the yogurt sauce:
1/2 cup plain yogurt
1 garlic clove, minced
1/4 teaspoon coriander
1/4 teaspoon paprika
1/4 teaspoon turmeric
lemon wedges (from remaining 1/2), for serving

Heat oven to 350F. Spread the oil onto the center of a rimmed baking sheet.
In a large mixing bowl, combine the chicken, bread crumbs, egg, cilantro, lemon juice, and spices. Mix gently to combine. Form into 12 balls (a medium cookie scoop is perfect for this). Arrange the meatballs on the baking sheet. Bake 10 minutes. Turn the meatballs over and bake another 10 minutes.
In a small bowl, combine the yogurt and remaining spices. Coat the cooked meatballs in yogurt sauce and return to the baking sheet. Bake an additional 10 minutes.
Serve with lemon wedges. We also served over basmati rice and peas.

It’s been so long! But stews have been calling me. And this is the perfect transitional stew. Fresh, bright ingredients that still feel right on a warm summer night, but warm and filling enough as the weather starts to turn. Plus, anything with fresh peas and ricotta is bound to be amazing.

fregola with green peas mint and ricotta

Fregola with Green Peas, Mint and Ricotta
via bon appetit

1 1/4 cups fregola (can substitue pearl couscous, if you’re having trouble!)
2 tablespoons olive oil, plus more for serving
2 ounces bacon (about 3 slices), chopped
1 medium onion, chopped
1 cup dry white wine
2 1/2 cups chicken broth
Freshly ground black pepper
Kosher salt
1 cup shelled fresh peas (from about 1 pound pods) or frozen peas, thawed
2 tablespoons chopped fresh mint, plus leaves for serving
4 ounces ricotta

Cook fregola in a large pot of boiling salted water until very al dente, 6-8 minutes. Drain pasta (do not rinse), reserving 1 cup pasta cooking liquid.
Heat 2 Tbsp. oil in a large skillet over medium and cook bacon, stirring often, until bacon is brown around the edges, about 5 minutes. Add onion and cook, stirring occasionally, until bacon is crisp and onion is translucent, about 5 minutes. Add wine, bring to a simmer, and cook until skillet is almost dry, about 5 minutes. Add broth and bring to a simmer. Add fregola and cook, stirring often, until pasta is just al dente and broth is thickened, about 5 minutes. Taste and season with salt and pepper. Add peas and chopped mint and cook, stirring, until peas are warmed through, about 2 minutes. Add pasta cooking liquid as needed to adjust consistency. Serve topped with ricotta, mint, and cracked pepper and drizzled with oil.


Happy Friday! I don’t know about you, but here in Seattle it has been one HOT summer.
And I need a drink.

grapefruit margaritas
Grapefruit Margaritas via Apartment 34

apricot lime mojitos
Apricot Lime Mojitos via Heather Cristo

Cucumber Ginger Prosecco Sangria
Cucumber, Ginger & Prosecco Sangria via the kitchn

cantaloupe cocktails
Cantaloupe Cocktails via Probably This

rose wine ice cubes
Rosé Wine Ice Cubes via Tasting Table (Genius!!)

We’ve got a bachelorette party coming up next month, and I’m thinking I need to break out at least one of these delicious recipes to beat the heat poolside!

This summer is too hot for cooking. But a quick chop of veggies roasted for a few minutes in the oven, seasoned just right? Perfectly easy and delicious on a hot night.

roasted chickpea ratatouille _ raudette

Roasted Chickpea Ratatouille
via love and lemons

1 small eggplant (about 1.5 cups, cut into 1-inch cubes)
3 roma tomatoes, cut into 1 inch wedges
2 cups chopped zucchini/yellow squash
1 medium yellow onion, sliced into strips
1 15 oz can chickpeas
1-2 tablespoons olive oil
1 teaspoon dried oregano
2 teaspoon white or red wine vinegar
2 cloves garlic, minced
a few pinches of red pepper flakes
a few leaves of basil, sliced
(optional): cous cous, cooked millet or crusty bread on the side

Preheat oven to 425. Arrange the eggplant, tomatoes, squash, onions and chickpeas on a baking sheet (it’s ok if it’s a little crowded). Drizzle with olive oil, salt, pepper and oregano. Toss to coat, then bake for 25-30 minutes or until lightly golden brown.
Remove from oven. Drizzle the vinegar over the veggies and toss them with the minced garlic and a few pinches of red pepper flakes. Bake 5-10 minutes longer (or broil 1-2 minutes)… until the veggies are golden brown on the edges but still have somewhat of a bite (you don’t want them completely mushy). Remove from the oven and toss with sliced basil. Taste and adjust seasonings. Drizzle with a little bit more olive oil, if you like. Serve with a grain or protein (pictured with cous cous).

When I’m in a restaurant ordering enchiladas, I almost always go for the cheese filled ones. Creamy and spicy might be my favorite mix. These burritos ended up hitting that craving right on the nose, but with a lot less cheese (!!!). Amazing, right? I’m trying to cut back a bit on the dairy, and this avocado and blended black bean mix went above and beyond.

black bean and avocado burritos

Baked Black Bean and Avocado Burritos
via the kitchn

2 chipotles in adobo sauce, finely minced
1 cup sour cream
2 15 oz cans black beans, drained and rinsed
2 cups corn kernels (fresh or frozen)
2 medium avocados, cut in 1/2-inch dice
8 (8-inch) flour tortillas
2 cups salsa
1 cup shredded cheddar or Monterey Jack

Preheat the oven to 350°F. Coat an 9×13 baking dish with cooking spray (or olive oil). Combine chipotle and sour cream in a bowl. Purée half the beans in a food processor; add to the sour cream mixture. Stir in the whole beans and corn until well combined. Gently stir in the avocado. Warm the tortillas for a few seconds in the microwave between damp paper towels to soften. Working one at a time, spoon the bean mixture down the center of each. Roll the tortillas closed and place seam-side down in the prepared baking dish. Spoon the salsa over the tortillas and top with the shredded cheese. Cover and bake 20 minutes until cheese is melted and burritos are warmed through.

Yum! Hubs whipped up this super easy and very delicious meal on a weeknight where I was needing a little TLC. I love the simplicity and bright, warm flavors. And the leftovers were great for days! I sliced up the chicken and ate it cold over the couscous for a refreshing and satisfying work lunch. Highly recommended for a quick and easy weeknight meal.

lemon parsley chicken with baked couscous_little spatula

Lemon Parsley Chicken with Baked Couscous
image and recipe via little spatula

3 chicken breasts
2 cups couscous
2 1/2 cups chicken broth
1 medium garlic cloves, minced
2 lemons, 1 zested
2 Tablespoons parsley, finely chopped
Kosher salt
Freshly Ground pepper
2 Tablespoons olive oil

Heat oven to 400 degrees. Season chicken with salt and pepper. Place in heated skillet for 2 minutes per side. Add garlic and saute for an additional minute. Remove from heat. In a medium baking dish, place couscous with chicken broth, olive oil, and salt and pepper to taste; stir to mix. Place chicken breasts on top of couscous mixture. Sprinkle with parsley and zest the lemon over dish. Place in oven for 20 minutes or until chicken is cooked through. Serve with additional lemon wedges.

The flavor and colors of this dish are so inviting. It’s definitely a comfort food dish, but outside my usual comfort zone of spice combinations. It’s not spicy, just flavorful and warm. I forgot how much I love eggplant too! This made a bit more than I was expecting (something like 6-8 servings over the usual 4-ish that my recipes are), I’m thinking I’ll shred the leftover chicken and mix it with the sauce into a big stew (easily schlepped to work that way!)

Morrocan Inspired Chicken _ raudette

Moroccan Inspired Chicken
via eatgood4life

2 Tbsp olive oil
2 onions, chopped
6 large garlic cloves, chopped
2 Tbsp Hungarian sweet paprika (any other paprika will do)
1 1/2 tsp salt
2 tsp turmeric
2 tsp ground coriander
2 tsp fennel seeds, ground
1 tsp freshly ground black pepper
1 tsp ground cumin
1 tsp ground ginger
2 medium tomatoes, chopped
2 cups water
1/4 cup fresh lemon juice
6 organic chicken thighs, fat removed
12 chicken drumsticks
1 large eggplant, unpeeled, cut into 1-inch cubes
2 Tbsp marjoram
1/2 cup whole blanched almonds or slivered almonds
Chopped fresh cilantro
2 cups couscous, cooked according to directions

Heat 2 tablespoons olive oil in heavy large wide pot over medium heat. Add onions and garlic. Cook until onions are soft, about 4-5 minutes. Add paprika, salt, turmeric, coriander, fennel, pepper, cumin, and ginger, stir for 1 minute. Add tomatoes, water, and lemon juice and bring to a boil.
Arrange all chicken in a single layer in the pot and spoon some sauce over (if the pot isn’t big enough, use a second medium sized pot and transfer half of the sauce). Bring to a boil. Reduce heat to medium-low, cover, and simmer for 20 minutes. After the 20 minutes turn the chicken over, cover and simmer for 5 minutes longer.
Start your couscous. Stir eggplant and marjoram into chicken. Carefully stir through and cook uncovered 10 more minutes over medium to high heat until chicken is tender and the eggplant is fully cooked. Season stew to taste with more lemon juice, salt and pepper if you like. Serve chicken over couscous with a spoonful of sauce on top. Sprinkle with almonds and cilantro.