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What's in the fridge?

simple recipes from around the world

Tag: african food

What is Braai?

May 7, 2019 Posted in UncategorizedFormat Post format: ImageLeave a comment

african foodbraaicape townfoodiessouth africatravel

What is Berbere?

April 12, 2019 Posted in UncategorizedLeave a comment

To get the recipe to make your own, visit this great website! https://www.daringgourmet.com/berbere-ethiopian-spice-blend/

african foodberbereethiopiaethiopianfood and travelspicestravel
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Soup day. A 30-minute soup that will feed you for days. Message me for the recipe. #minestrone #soup #comfortfood #pasta #feelbetter #eatgoodfeelgood #feelinggood #feelbeautiful
chefjoannas
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Soup day. A 30-minute soup that will feed you for days. Message me for the recipe. #minestrone #soup #comfortfood #pasta #feelbetter #eatgoodfeelgood #feelinggood #feelbeautiful
2 months ago
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1/9
This is one of the fastest lunches I could whip up. I even made the slaw ahead of time so all I had to do was cook the chicken and warm the bun.
When you’re in a pinch, this is a helpful recipe to keep in your back pocket!
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BBQ chicken sandwich with cabbage & kale date slaw
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Ingredients:
(For 2)
2 pretzel buns
2 chicken breasts
1 Tbsp oil
1 cup shredded purple cabbage
2 cups shredded kale
2 dates, chopped fine
½ lemon
1-2 Tbsp. Olive oil
Drizzle of honey
Salt and pepper 
2-3 Tbsp Primal BBQ sauce (I like Hawaiian style) @primalkitchenfoods 
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Directions:
1. Pound chicken with mallet or large pan to flatten slightly. This helps tenderize it and cook it more evenly.
2. Heat a pan and add 1 Tbsp. oil once hot. Cook chicken, about 5 minutes per side or until internal temp reaches 165 F and juices run clear.
3. Remove chicken from pan and spread bbq on top. Let chicken cool 5 minutes then slice.
4. Meanwhile make slaw by adding kale, cabbage, date, lemon juice, honey and olive oil. Add salt and pepper to taste. Massage with your hands to break down the kale and marinate it well.
5. Heat pretzel buns or your favorite bun. Slice chicken and place in bun. Top with slaw and close with the top bun. Enjoy!

#tastemakers 
@instacart #instacart #chicken #easyrecipes #quickrecipes #easymeals #easydinner
chefjoannas
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This is one of the fastest lunches I could whip up. I even made the slaw ahead of time so all I had to do was cook the chicken and warm the bun. When you’re in a pinch, this is a helpful recipe to keep in your back pocket! . BBQ chicken sandwich with cabbage & kale date slaw . Ingredients: (For 2) 2 pretzel buns 2 chicken breasts 1 Tbsp oil 1 cup shredded purple cabbage 2 cups shredded kale 2 dates, chopped fine ½ lemon 1-2 Tbsp. Olive oil Drizzle of honey Salt and pepper 2-3 Tbsp Primal BBQ sauce (I like Hawaiian style) @primalkitchenfoods . Directions: 1. Pound chicken with mallet or large pan to flatten slightly. This helps tenderize it and cook it more evenly. 2. Heat a pan and add 1 Tbsp. oil once hot. Cook chicken, about 5 minutes per side or until internal temp reaches 165 F and juices run clear. 3. Remove chicken from pan and spread bbq on top. Let chicken cool 5 minutes then slice. 4. Meanwhile make slaw by adding kale, cabbage, date, lemon juice, honey and olive oil. Add salt and pepper to taste. Massage with your hands to break down the kale and marinate it well. 5. Heat pretzel buns or your favorite bun. Slice chicken and place in bun. Top with slaw and close with the top bun. Enjoy! #tastemakers @instacart #instacart #chicken #easyrecipes #quickrecipes #easymeals #easydinner
2 months ago
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2/9
How do you know if your shrimp are over cooked? 
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If it’s an “o-shape”
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Cook it just until it curls up to a “c-shape”. If you cook it longer it curls up more and turns rubbery. 
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More tips: Remember to get the pan hot before cooking shrimp. It should just take a minute or two on each side. Don’t add any liquid into the pan with the shrimp if you’re making a sauce. Instead remove the shrimp and add wine or water to the pan when making a sauce. When your sauce is done, put your shrimp back in the pan to warm through. That way you avoid overcooking and boiling shrimp to rubber bands! 😄Hope these tips help! #cooking #shrimp #cooking101 #cheftips #cookinghacks
chefjoannas
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How do you know if your shrimp are over cooked? . If it’s an “o-shape” . Cook it just until it curls up to a “c-shape”. If you cook it longer it curls up more and turns rubbery. . More tips: Remember to get the pan hot before cooking shrimp. It should just take a minute or two on each side. Don’t add any liquid into the pan with the shrimp if you’re making a sauce. Instead remove the shrimp and add wine or water to the pan when making a sauce. When your sauce is done, put your shrimp back in the pan to warm through. That way you avoid overcooking and boiling shrimp to rubber bands! 😄Hope these tips help! #cooking #shrimp #cooking101 #cheftips #cookinghacks
2 months ago
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3/9
This is how it came out! Simple minestrone with Turkey meatballs. I love making this soup when I’m busy during this time. Chop a little, put everything a pot, cook and turn it off. Then go run your errands or do holiday shopping or do your get-out-into-nature hour. When you come back enjoy your soup with some crusty bread. With or without the meatballs. 
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Here’s the recipe for the soup. 
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Forever Young Minestrone

Ingredients (Makes 8 servings):

• 4 tablespoons extra virgin olive oil, divided
• 1 medium yellow or white onion, chopped (about 1 cup)
• 2 medium carrots, peeled and chopped (about ⅔ cup)
• 2 medium celery stalks, chopped (about ½ cup)
• 2 teaspoons minced garlic
• One 28-oz. crushed tomatoes
• 3 medium yellow potatoes, peeled and diced (about 1 ½ cups)
• 1 ½ cups chopped fennel
• ¼ cup parsley, chopped
• 1 15-oz. can navy beans (or ½ cup dried)
• ½ 15-ounce cranberry or kidney beans (or ½ cup dried)
• ½ 15-oz. can chickpeas (or ⅓ cup dried)
• 6 to 8 cups water
• ⅔ cup Israeli couscous, acini de pepe, or macaroni
• ½ tsp salt
• ½ tsp. freshly ground black pepper
• 1 parmesan rind 
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Directions:
Warm 3 tbsp. olive oil in large soup pot. Add onion, carrots and celery. Cook, stirring often until soft, but not browned, a couple minutes. Add garlic and cook 20 seconds, or just fragrant.

Stir in tomatoes, potatoes, fennel, parsley, drained beans and chickpeas. Add enough water (6-8 cups) to cover everything by 1 inch. Add in the Parmesan rind if using. 

Raise heat to high and bring to full boil. Then, reduce heat and simmer, uncovered. For canned beans, simmer 10 minutes only. For dried, cook 1 ½ hours or until beans are soft. 

Then, stir in the pasta, salt and pepper. Add 2 cups water if soup seems dry. Continue to simmer, uncovered until pasta is tender, about 10 minutes

Serve with drizzle of olive oil and crusty sourdough bread.
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#vegan #plantbased #vegetarian #onlinecookingclass #bluezones #bluezoneskitchen #veganlife #veganfoodshare #veganfood #easydinner #easyrecipe #whatsfordinner #foodphotography #homecooking #dinnerideas #comfortfood #realfood #crueltyfree #veganinspo #plantbaseddiet #plantbasedfoodie #dairyfree #whatveganseat
chefjoannas
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This is how it came out! Simple minestrone with Turkey meatballs. I love making this soup when I’m busy during this time. Chop a little, put everything a pot, cook and turn it off. Then go run your errands or do holiday shopping or do your get-out-into-nature hour. When you come back enjoy your soup with some crusty bread. With or without the meatballs. . Here’s the recipe for the soup. . Forever Young Minestrone Ingredients (Makes 8 servings): • 4 tablespoons extra virgin olive oil, divided • 1 medium yellow or white onion, chopped (about 1 cup) • 2 medium carrots, peeled and chopped (about ⅔ cup) • 2 medium celery stalks, chopped (about ½ cup) • 2 teaspoons minced garlic • One 28-oz. crushed tomatoes • 3 medium yellow potatoes, peeled and diced (about 1 ½ cups) • 1 ½ cups chopped fennel • ¼ cup parsley, chopped • 1 15-oz. can navy beans (or ½ cup dried) • ½ 15-ounce cranberry or kidney beans (or ½ cup dried) • ½ 15-oz. can chickpeas (or ⅓ cup dried) • 6 to 8 cups water • ⅔ cup Israeli couscous, acini de pepe, or macaroni • ½ tsp salt • ½ tsp. freshly ground black pepper • 1 parmesan rind . Directions: Warm 3 tbsp. olive oil in large soup pot. Add onion, carrots and celery. Cook, stirring often until soft, but not browned, a couple minutes. Add garlic and cook 20 seconds, or just fragrant. Stir in tomatoes, potatoes, fennel, parsley, drained beans and chickpeas. Add enough water (6-8 cups) to cover everything by 1 inch. Add in the Parmesan rind if using. Raise heat to high and bring to full boil. Then, reduce heat and simmer, uncovered. For canned beans, simmer 10 minutes only. For dried, cook 1 ½ hours or until beans are soft. Then, stir in the pasta, salt and pepper. Add 2 cups water if soup seems dry. Continue to simmer, uncovered until pasta is tender, about 10 minutes Serve with drizzle of olive oil and crusty sourdough bread. . . #vegan #plantbased #vegetarian #onlinecookingclass #bluezones #bluezoneskitchen #veganlife #veganfoodshare #veganfood #easydinner #easyrecipe #whatsfordinner #foodphotography #homecooking #dinnerideas #comfortfood #realfood #crueltyfree #veganinspo #plantbaseddiet #plantbasedfoodie #dairyfree #whatveganseat
2 months ago
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4/9
Just a beautiful, crisp day out. Here’s a look at the Santa Monica farmers market. I look forward to Wednesday just for this. I bought myself some brussels, potatoes and apples for the week. The menu? 
• Honey roasted brussel sprouts with lemon
• Sardinia Minestrone Soup
• Apple Streudel Muffins
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Message me for recipes. Eat seasonally to get the best flavors (and best price) for your veg. It’s also just more fun to change up your daily rotation with “veggie of the month”. 🤩🥦🥦🌱
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What’s your veggie of the month?
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#vegan #plantbased #vegetarian #onlinecookingclass #bluezones #bluezoneskitchen #veganlife #veganfoodshare #veganfood #easydinner #easyrecipe #whatsfordinner #foodphotography #homecooking #dinnerideas #comfortfood #realfood #crueltyfree #veganinspo #plantbaseddiet #plantbasedfoodie #dairyfree #whatveganseat
chefjoannas
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Just a beautiful, crisp day out. Here’s a look at the Santa Monica farmers market. I look forward to Wednesday just for this. I bought myself some brussels, potatoes and apples for the week. The menu? • Honey roasted brussel sprouts with lemon • Sardinia Minestrone Soup • Apple Streudel Muffins . Message me for recipes. Eat seasonally to get the best flavors (and best price) for your veg. It’s also just more fun to change up your daily rotation with “veggie of the month”. 🤩🥦🥦🌱 . What’s your veggie of the month? . #vegan #plantbased #vegetarian #onlinecookingclass #bluezones #bluezoneskitchen #veganlife #veganfoodshare #veganfood #easydinner #easyrecipe #whatsfordinner #foodphotography #homecooking #dinnerideas #comfortfood #realfood #crueltyfree #veganinspo #plantbaseddiet #plantbasedfoodie #dairyfree #whatveganseat
2 months ago
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5/9
Usually I make a tomato-cucumber salad to eat with chicken kebab and hummus. But I was out of tomatoes and wasn’t feeling them anyway. I used carrots instead and it worked really well. You can eat this salad with hummus dip and it would be a great appetizer or side dish. You can also add garbanzo beans and thinly sliced onion to it to make it a heartier salad. 
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Cucumber-carrot salad
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• 2 Persian cucumbers, chopped
• 1 carrot, thinly sliced
• ½ lemon, juiced
• 1 Tbsp. Olive oil
• Salt and pepper
• 2 Tbsp. Cilantro or parsley leaves 
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Mix all ingredients and top with parsley or cilantro leaves. 
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#vegan #plantbased #vegetarian #onlinecookingclass #bluezones #bluezoneskitchen #veganlife #veganfoodshare #veganfood #easydinner #easyrecipe #whatsfordinner #foodphotography #homecooking #dinnerideas #comfortfood #realfood #crueltyfree #veganinspo #plantbaseddiet #plantbasedfoodie #dairyfree #whatveganseat
chefjoannas
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Usually I make a tomato-cucumber salad to eat with chicken kebab and hummus. But I was out of tomatoes and wasn’t feeling them anyway. I used carrots instead and it worked really well. You can eat this salad with hummus dip and it would be a great appetizer or side dish. You can also add garbanzo beans and thinly sliced onion to it to make it a heartier salad. . Cucumber-carrot salad . • 2 Persian cucumbers, chopped • 1 carrot, thinly sliced • ½ lemon, juiced • 1 Tbsp. Olive oil • Salt and pepper • 2 Tbsp. Cilantro or parsley leaves . Mix all ingredients and top with parsley or cilantro leaves. . #vegan #plantbased #vegetarian #onlinecookingclass #bluezones #bluezoneskitchen #veganlife #veganfoodshare #veganfood #easydinner #easyrecipe #whatsfordinner #foodphotography #homecooking #dinnerideas #comfortfood #realfood #crueltyfree #veganinspo #plantbaseddiet #plantbasedfoodie #dairyfree #whatveganseat
2 months ago
View on Instagram |
6/9
Do you have a knife but don’t know how to use it? 
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It’s okay, nobody taught you because they want you to buy fast foods. 
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Take your power back! 
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Learn how to cook to save yourself money and save your health. 
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Learn a skill you will use for the rest of your life. You’ll be healthier for it and enjoy the cooking process more. 
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Comment for details on a mini Knife Skills Class. 
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I’d love to guide you patiently in how to use a knife. I’ll introduce some helpful cooking basics, too.
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Empower yourself 👩🏻‍🍳
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#vegan #plantbased #vegetarian #onlinecookingclass #bluezones #bluezoneskitchen #veganlife #veganfoodshare #veganfood #easydinner #easyrecipe #whatsfordinner #foodphotography #homecooking #dinnerideas #comfortfood #realfood #crueltyfree #veganinspo #plantbaseddiet #plantbasedfoodie #dairyfree #whatveganseat #knifeskills #cooking #cookingreels #cookingclass #eathealthy
chefjoannas
chefjoannas
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Do you have a knife but don’t know how to use it? . It’s okay, nobody taught you because they want you to buy fast foods. . Take your power back! . Learn how to cook to save yourself money and save your health. . Learn a skill you will use for the rest of your life. You’ll be healthier for it and enjoy the cooking process more. . Comment for details on a mini Knife Skills Class. . I’d love to guide you patiently in how to use a knife. I’ll introduce some helpful cooking basics, too. . Empower yourself 👩🏻‍🍳 . . #vegan #plantbased #vegetarian #onlinecookingclass #bluezones #bluezoneskitchen #veganlife #veganfoodshare #veganfood #easydinner #easyrecipe #whatsfordinner #foodphotography #homecooking #dinnerideas #comfortfood #realfood #crueltyfree #veganinspo #plantbaseddiet #plantbasedfoodie #dairyfree #whatveganseat #knifeskills #cooking #cookingreels #cookingclass #eathealthy
2 months ago
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7/9
I’m trying to use less foil in the kitchen. Unbleached parchment can replace foil for most jobs. I feel better about it too. But I’m  still trying to choose the most sustainable options in the kitchen. 
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Do you have a sustainable kitchen tip you’re proud of? Please share!
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#kitchenhacks #sustainability #parchment #sweetpotato #whatieatinaday #whatveganseat #healthyfood #healthylifestyle
chefjoannas
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I’m trying to use less foil in the kitchen. Unbleached parchment can replace foil for most jobs. I feel better about it too. But I’m still trying to choose the most sustainable options in the kitchen. . Do you have a sustainable kitchen tip you’re proud of? Please share! . #kitchenhacks #sustainability #parchment #sweetpotato #whatieatinaday #whatveganseat #healthyfood #healthylifestyle
2 months ago
View on Instagram |
8/9
Delicious roasted Brussels sprouts for the anti-veg people in your life. Trust me, I know one (or two). 😂 One of my favorite side dishes this time of year. Save it for your next holiday gathering!
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Ingredients (Serves 2-3):

1 lb. Brussels sprouts, trimmed and halved
2 Tbsp olive oil
½ tsp. salt
fresh cracked pepper
1 lemon, zested and juiced plus more for decoration
1-2 tbsp. honey
Directions:

Preheat oven to 400 F. 
In a large bowl, mix the olive oil, salt, pepper, lemon zest and juice, and honey. Whisk up well or shake in a jar. 
Trim and halve Brussels sprouts. Toss Brussels with the dressing. 
Place Brussels sprouts on a roasting tray, trying to get them on a single layer so they roast and get crispy. I use parchment paper for easier cleanup. 
Roast for about 30 minutes, tossing once or twice throughout cooking. They are done when they get a deep golden color and some leaves crisp up. 
When they are done, taste. If they need more flavor,add a little salt and drizzle of honey or squeeze of lemon. (I always do this right before serving so they remain crispy) #glutenfree #plantbased #plantbaseddiet #healthyfood #brusselsprouts #sidedishes #christmas #healthyrecipes
chefjoannas
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Delicious roasted Brussels sprouts for the anti-veg people in your life. Trust me, I know one (or two). 😂 One of my favorite side dishes this time of year. Save it for your next holiday gathering! . Ingredients (Serves 2-3): 1 lb. Brussels sprouts, trimmed and halved 2 Tbsp olive oil ½ tsp. salt fresh cracked pepper 1 lemon, zested and juiced plus more for decoration 1-2 tbsp. honey Directions: Preheat oven to 400 F. In a large bowl, mix the olive oil, salt, pepper, lemon zest and juice, and honey. Whisk up well or shake in a jar. Trim and halve Brussels sprouts. Toss Brussels with the dressing. Place Brussels sprouts on a roasting tray, trying to get them on a single layer so they roast and get crispy. I use parchment paper for easier cleanup. Roast for about 30 minutes, tossing once or twice throughout cooking. They are done when they get a deep golden color and some leaves crisp up. When they are done, taste. If they need more flavor,add a little salt and drizzle of honey or squeeze of lemon. (I always do this right before serving so they remain crispy) #glutenfree #plantbased #plantbaseddiet #healthyfood #brusselsprouts #sidedishes #christmas #healthyrecipes
2 months ago
View on Instagram |
9/9
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