Waffles

Egg - 2

AP Flour - 2 cup

Milk - 1 3/4 cup

Oil - 1/2 cup

Sugar - 1 tbsp.

Baking powder - 4 tsp

Salt - 1/4 tsp

Vanilla extract - 1/2 tsp

Preheat waffle iron.

Beat Eggs in large bowl with hand beater until fluffy. Beat in AP Flour, Milk, Oil, Sugar, Baking powder, Salt and Vanilla, just until smooth.

Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown. Serve hot.

Chocolate Waffles: to the above ingredients add Cocoa powder - 1/4 cup, Cocoa nibs - 1/4 cup and substitute Milk with Chocolate Milk.

Mujaddara

6 tablespoons (90 ml) extra-virgin olive oil, divided

5 medium yellow onions (40 ounces; 1.13 kg), thinly sliced (see notes)

4 3/4 teaspoons (about 14 g) Diamond Crystal kosher salt, divided; for table salt, use half as much by volume or the same weight

1 1/2 cups brown lentils (10 1/2 ounces; 300 g), picked over and rinsed

5 3/4 cups (650 ml) water, divided

4 1/4 teaspoons (about 11 g) ground cumin

1/2 teaspoon freshly ground black pepper

1 3/4 cups medium-grain rice (12 ounces; 350 g), rinsed until water runs clear (see notes)

For Serving:

Salata falahiyeh (farmer's salad), optional

1 container (6 oz) plain whole milk yogurt, optional

For the Onions: In a large stainless steel sauté pan, heat 4 tablespoons (60 ml) olive oil over medium-high heat until shimmering. Add onions and cook, stirring every 2 to 3 minutes and scraping the bottom with a wooden spoon as needed, until they have softened, collapsed significantly in volume, and are just beginning to turn golden, about 12 minutes (pan will appear very overcrowded at the beginning).

Reduce heat to medium and continue cooking, stirring and scraping bottom of pan every 1 to 2 minutes, until onions are fully softened and lightly golden, about 8 minutes. Off heat, transfer about 3/4 cup (150 g) onions to a small bowl and set aside.

Sprinkle 1/2 teaspoon kosher salt over the remaining onions in pan and return to medium heat. Cook, stirring and scraping bottom of pan every 1 to 2 minutes, until onions are deep golden brown, about 10 minutes. Reduce heat to medium-low, and continue cooking, stirring and scraping bottom of pan every 2 minutes, until deeply caramelized with some darker edges and a few lightly crisped bits, about 10 minutes (some onions may brown more deeply than others; this is expected and adds welcome flavor and texture to the final dish). Set aside.

For the Lentils and Rice: While onions caramelize, in a large pot, add lentils, 3 cups (720 ml) water, and 1 teaspoon kosher salt. Bring lentil mixture to a boil over medium-high heat. Lower heat to a simmer and cook, stirring occasionally, until lentils are almost fully tender, 18 to 20 minutes. Drain well in a colander or fine-mesh strainer; set aside. Wipe pot dry using a kitchen towel or paper towels.

Add remaining 2 tablespoons (30 ml) oil to now-empty pot and heat over medium heat until shimmering. Add reserved lightly golden onions, cumin, and pepper, and cook until fragrant, about 30 seconds. Add rice, 2 3/4 cups (650 ml) water, reserved lentils, and remaining 3 1/4 teaspoons kosher salt. Bring mixture to a simmer, reduce heat to medium-low and cook, covered, until rice is tender and liquid is absorbed, about 18 minutes. Let rice and lentils rest off-heat for about 10 minutes. Gently fluff with two forks or wooden spoons. Keep covered until ready to serve.

To Serve: Transfer mujaddara to a large serving platter, top with reserved caramelized onions. Serve with salata falahiyeh (farmer's salad) and yogurt on the side, if desired.

Marry Me Chicken Pasta

For the chicken:

2 chicken breasts, flattened

2 tsp each garlic powder, paprika, seasoning salt, Italian seasoning, black pepper

1 tbsp olive oil (to coat)

2 tbsp olive oil (for cooking)

2 tbsp butter

For the pasta + sauce:

8 oz (225 g) pasta of choice

1 medium yellow onion, finely diced

1/3 cup sundried tomatoes, chopped

7 garlic cloves, minced

3 tbsp sundried tomato oil (from the jar)

2/3 cup chicken broth

2 tbsp tomato paste

2/3 cup heavy cream (room temp)

1 tsp each Italian seasoning, chili flakes, black pepper, salt -

uice of 1/2 lemon

2 tsp zest

Fresh basil

1/2 cup parmesan cheese, grated

1/2 cup pasta water, as needed

Season chicken and coat with 1 tbsp olive oil until fully covered.

Boil salted water + cook pasta until just shy of al dente. Reserve pasta water, drain, and toss in a bit of oil to prevent sticking.

Heat your pan (ideally stainless steel) over medium for a few minutes. Test by flicking a tiny bit of water — it should “dance” across the surface. Add 2 tbsp olive oil, increase heat to medium-high, then add the chicken. Sear 3-4 min per side until golden. Add butter and baste to finish. Remove and rest.

Add diced onion to the same pan. Cook 5 minutes until soft and lightly golden. Add sundried tomato oil + chopped tomatoes and cook 2 minutes, then garlic 2 minutes more.

Pour in chicken broth, simmer a couple minutes, then add tomato paste + cream. Season with Italian seasoning, salt, pepper, chili flakes. Add lemon juice, zest, fresh basil.

Add pasta and parmesan into the sauce, and splash pasta water as needed to achieve a glossy saucy consistency.

Slice chicken, plate on top, finish with extra parm + basil. Enjoy!