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Za’atar Crescent Rolls
Ingredients:
1 can Refrigerated Crescent Rolls 3 tablespoons Za’atar Spice Mix 3 tablespoons Olive Oil
Preheat the oven to 350 degrees.
Open the can of crescent dough. Unroll and separate into the 8 pre-cut triangles.
Mix the za’atar spice mix and olive oil. Spread about a teaspoon (give or take according to your preference) all over the crescent roll.
Roll the dough forward towards the pointy side and place the crescent on a baking sheet. Repeat with remaining dough.
Bake for 11-13 minutes until golden brown.
Source: https://www.simplyleb.com/recipe/zaatar-crescent-rolls/
Za’atar Lemon Roasted Chicken
Roasting chicken approximately 1.5 kg 1/2 Onion 3 Cloves Garlic 1 tablespoon za’atar 2 tablespoons olive oil fresh lemon 2 tablespoons Lemon juice Pinch of salt and pepper
1. Preheat oven to 375 degrees Fahrenheit. 2. Wash chicken and put in roasting pan. 3. Quarter onion and stuff in chicken. 4. Slice lemon into 1/4 inch slices and set aside; put lemon ends in cavity with onions. 5. Mince garlic. 6. In a small bowl, mix Za'atar, olive oil, lemon juice, garlic, salt and pepper. 7. Rub outside of chicken with Za'atar mixture. 8. Top chicken with lemon slices. 9. Cover with foil and roast for 1 hour and 30 minutes. 10. Remove foil and bake for another 15 to 20 minutes or until juices run clear
Thank you for this recipe Brigette!
Honey Vinegar Vinaigrette
Ingredients:
1 Small Shallot, minced
1 Clove Garlic, minced
1 Tbsp Fresh Thyme
1 Tbsp Dijon Mustard
1/2 Cup Olive Oil
3 Tbsp Honey Vinegar
1 Tsp Salt & Pepper
1 Tbsp Miombo Blossom Honey
1 Raw egg yolk
*Note: The raw egg yolk is optional. It enhances the overall flavour, but feel free to omit it if you have dietary restrictions or preferences.
Directions
1. Combine shallot, garlic, thyme, Dijon mustard, honey vinegar, egg yolk, salt, pepper, and honey in a container, and let the immersion blender work its magic. (Don't fret if an immersion blender isn't at your disposal - a food processor, regular blender, or a hand whisk will do just fine.)
2. Then gradually introduce the olive oil, blending as you go, and watch it transition into a creamy dressing.
3. Indulge immediately or tuck it away in the fridge for up to a week!
Source: https://www.africanbronzehoney.com/blogs/recipes
Za’atar Pita Chip with Yogurt Dip
Ingredients:
4 tablespoons za’atar 5 tablespoons Olive Oil 2 large pitas (or 4 small size pitas) 1 cup plain Greek Yogurt 1 tablespoon mint, chopped 1 small garlic clove, grated or minced 1/2 teaspoon salt Instructions: Preheat oven to 350 degrees fahrenehit. Combine za’atar and olive oil in a small bowl to form a paste. Cut one pita open around the edge to create two rounds. Repeat with remaining pita Place pita rounds on a baking sheet. Spread za’atar mixture over rough sides of pita rounds, using the back of the spoon Bake unti edges are golden, about 5-7 minutes. Allow to cool slightly and cut into wedges. Combine yogurt, mint, garlic and salt. Serve alongside pita chips. Source: https://www.thekitchn.com/weeknight-snack-recipe-zaatar-156151
Za’atar Roasted Vegetables
Ingredients: Veggies: 1/2 red onion 1 large sweet potato 1 medium eggplant 1/2 head cauliflower Generous amount of olive oil Note: you may also test out other veggies! Try broccoli, summer squash, winter squash, etc.
For the spice blend: 4 tablespoons za’atar 1/4 teaspoon garlic powder 1/4 teaspoon ground black pepper 1/4 teaspoon salt
Note: classic Za’atar does not include garlic, salt and pepper, but all three really help this recipe taste delicious!
For serving: 1/4 cup minced parsley
Preheat oven to 450°F. Dice the veggies into equal-sized pieces. Spread out on sheet pan, and drizzle with olive oil, tossing the veggies to coat.
Combine the spices in a small bowl, stirring to incorporate. Then, sprinkle over the vegetables generously.
Place vegetables in oven and bake for 35-40 minutes, until all of the vegetables are cooked through, and the eggplant and cauliflower is beginning to brown.
Garnish with parsley and serve hot. Source; www.forageddish.com/blog/2015/4/5/zaatar-roasted-vegetables
Gluten Free Jalapeno Cornbread
Wet Ingredients:
¾ cup buttermilk
2 eggs
¼ cup Hot Honey
¼ cup olive oil
Dry Ingredients
1 cup cornmeal
1 cup almond flour
1 teaspoon baking powder
1 teaspoon baking soda
2-3 thinly sliced jalapeno
½ cup shredded cheddar cheese
½ teaspoon salt
Butter or oil for greasing the baking dish
Directions:
Preheat the oven: Preheat your oven to 350 F. Grease a 9x9” baking dish with butter or oil
Prepare the wet ingredients: In a large mixing bowl, whisk together the buttermilk, eggs, African Bronze Hot Honey and olive oil until well combined
Combine the dry ingredients: In another bowl, mix the cornmeal, almond flour, baking powder, baking soda, sliced jalapenos, shredded cheddar cheese and salt
Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix, a few lumps are OK
Bake the cornbread: Pour the batter into the greased baking dish and spread it evenly. Bake int eh preheated oven for 30-40 minutes, or until the top is golden brown and a toothpick inserted into the centre comes out clean.
Cool and serve: Allow the cornbread to cool in te baking dish for a few minutes before slicing and serving.
Source: https://www.africanbronzehoney.com/blogs/recipes
Mediterranean Meatball Soup
Ingredients:
1 kg Ground beef 2 cartons Beef broth 2 large cans Diced tomatos 1 regular can Black beans 2 cups finely chopped parsley, allternately, use kale or 1 cup of each 1 large Onion 4 Carrots 1 tablespoon Za'atar 1 teaspoon mild chili flakes 2 tablespoons olive oil salt and pepper to taste 2 cups small shell pasta
1. Preheat slow cooker. 2. Bring beef broth and diced tomatoes to a boil in a large pot. 3. Quarter and thinly slice the onions, sauté in the olive oil until slightly browned. 4. Add onions to broth, along with the chopped parsley or kale, chili flakes and Za'atar. 5. Season ground beef with salt and pepper; shape into small balls and brown in remaining oil. 6. Add meat balls and broth mixture to slow cooker and cook on high for 1 hour. 7. After 1 hour, add sliced carrots and drained black beans to slow cooker and cook for 1 more hour. 8. Cook shell pasta in boiling water according to package instructions; drain and add to soup 10 minutes before serving.
Thank you Brigette for this recipe!
Homemade Hot Honey BBQ Sauce
Ingredients:
Wet Ingredients:
1/3 cup Hot Honey
1/3 cup molasses
1/3 cup ketchup
Flavourful Enhancements:
3 cloves of garlic, minced
1 teaspoon paprika
1 teaspoon dry mustard
1 teaspoon onion powder
Salt & Pepper
Tangy Freshness:
Juice from 2 limes
Consistency Control:
1/4 cup water
Directions:
In a saucepan over low heat, combine the hot honey, molasses and ketchup. Stir well to blend the ingredients.
Add the minced garlic, paprika, dry mustard, and onion powder to the saucepan. Mix everything until the spices are evenly distributed.
Squeeze in the fresh lime juice and season with salt and pepper to taste. Stir to incorporate the flavors.
Pour in the water gradually, stirring continuously, until you reach your desired consistency. Adjust the amount of water according to your preference.
Gently simmer for 10-15 minutes, allowing the flavours to meld together and the sauce to thicken slightly.
Remove the saucepan from the heat and let the sauce cool for a few minutes.
Transfer the sauce to a reusable mason jar, and it is ready to slather on your favourit grilled meats, drizzle on veggies, or use as a dipping saucee
Source: https://www.africanbronzehoney.com/blogs/recipes