Roasted Portobello Topped with Spicy Shrimp Bruschetta (Paleo/Whole30)

Kick off the spring/summer with This specific delicious roasted portobello mushroom that has a light, tangy as well as slightly spicy shrimp ‘n tomato bruschetta topping. the item doesn’t taste any fresher than This specific!

As soon as the weather takes a turn for warmer days, I’m all about the fresher as well as lighter meals. Since we’ve been doing the Whole30 program (see why here) I’ve been eating a lot more meat than I normally do. as well as, while I absolutely love meat as well as couldn’t imagine turning vegetarian any time soon, I do occasionally just need a break via the item.  in which’s how these gorgeous stuffed portobellos came into play.

I was looking for a lighter meal option while we were doing the Whole30 when I came across some fresh huge portobello mushrooms within the store. I almost never pass up some fresh mushrooms as well as so I grabbed a couple not knowing what I was going to make with them. within the past I’ve stir fried them, grilled portobellos as well as stuffed them with pizza toppings, I’ve also stuffed them with rice as well as cheese as well as baked them before. nevertheless, without the cheese….hmmmm…what do I do with them?

Roasted Portobello with Spicy Shrimp Bruschetta - PictureTheRecipe

in which’s when I decided to simply roast the mushroom as well as contain the item with some fresh tomato bruschetta. However, to make a more substantial dinner, I thought of throwing some shrimp (the quickest thing I had to defrost) into the mix as well as seeing how the item turned out. the item was delicious! The mushroom was meaty as well as juicy, as well as topped with the tangy fresh tomato as well as shrimp the item was the perfect spring meal I was craving for. I just wanted to eat the item over as well as over. as well as the fact in which the item was so simple to make…I will probably make as well as eat This specific dish many more times over This specific spring/summer.  the item could  taste even better with the mushroom grilled on a barbecue as well as then topped with the shrimp bruschetta! currently I’m excited.

Here’s how you can make the item too…

Roasted Portobello with Spicy Shrimp Bruschetta Recipe- PictureTheRecipe - Part 1

Roasted Portobello with Spicy Shrimp Bruschetta Recipe- PictureTheRecipe - Part 2

Roasted Portobello with Spicy Shrimp Bruschetta Recipe- PictureTheRecipe


Roasted Portobello Topped with Spicy Shrimp Bruschetta (Paleo/Whole30)

2016-04-06 15:43:19

Serves 2

Kick of the spring/summer with This specific delicious roasted portobello mushroom that has a light, tangy as well as slightly spicy shrimp ‘n tomato bruschetta topping. the item can’t taste any fresher than This specific!


  1. 2 large portobello mushrooms
  2. 8-12 medium shrimp (about 4-6 per mushroom)
  3. 2 tomatoes (about 1 medium tomato per mushroom)
  4. 2 cloves garlic
  5. 1-2 tbsp fresh chopped basil
  6. Juice of 1/2 lemon
  7. Salt & crushed black pepper, according to taste
  8. 1/2 tsp (or less) crushed red pepper flakes
  9. 2-3 tbsp extra virgin olive oil


  1. – Start by doing the tomato bruschetta topping: Dice the tomatoes into modest bite size pieces. Chiffonade (the fancy term for stacking the leaves, rolling them tightly…then slicing them into thin long strips) the basil as well as add the item to the diced tomatoes.
  2. – Peel as well as finely mince the garlic. Add about 1/2 tsp of the garlic to the tomato as well as basil mixture…reserving the rest for the shrimp as well as mushrooms.
  3. – Season with salt, freshly ground black pepper (to taste), a squeeze of lemon juice as well as a drizzle (about 1/2 – 1 tbsp) of extra virgin olive oil as well as mix everything well together. Let the tomatoes sit in This specific juicy mixture to absorb the flavors while you prepare the mushrooms as well as shrimp.
  4. – Pre-heat your oven to 450F. Clean your mushrooms by removing the stalk (save them to stir fry with the shrimp later) as well as if you want, scrape out the gills that has a spoon (optional, the item’s not necessary). Rinse or clean the mushroom of any dirt.
  5. – Then simple drizzle a little bit of olive oil as well as season the mushroom generously with salt as well as pepper on both sides. Sprinkle 1/2 tsp of the finely diced garlic into the cavity of the mushroom, place them on a baking sheet as well as pop them into the oven for 10-12 mins.
  6. – While the mushrooms are roasting, trim as well as dice the mushroom stalks. Also dice up the shrimp into the same modest bite size pieces as the tomato. (I left 2 whole for the garnish)
  7. – Heat a tbsp of olive olive in a sautee pan on medium high heat, add all the remaining garlic as well as let the item flavor the oil as well as let the item sizzle for a few seconds, then add the diced mushroom stalks as well as shrimp stirring to coat everything with the oil as well as garlic.
  8. – Add 1/2 tsp (or less if you don’t like spice) of crushed red pepper flakes as well as season with salt. Stir fry the shrimp for 2-4 minutes until they turn opaque as well as pink. Turn off the heat.
  9. – To assemble simply spoon some of the shrimp as well as tomato mixture into the cavity of the shrimp, drizzling the tomato juices in there too.
  10. – Garnish that has a sprig of fresh basil as well as the whole shrimp (if you want). Dig in as well as enjoy! mmmmm….

By Noreen Hiskey

Picture the Recipe


Sweet & Spicy BBQ Sauce (Sugar-free/ Whole30/ Paleo)

A sweet, smoky along with spicy BBQ Sauce you won’t believe doesn’t have a lick of sugar in that will. Perfect for Paleo along with Whole30!!

I’m not even going to begin to make any excuses of why I haven’t posted a recipe in almost a year. I’m back right now along with that will’s all there is usually to that will.

After a little downward spiral of being plain ol’ lazy about food along with cooking, a lot of junk food along with eating out, I decided to turn things around kick-starting with the Whole30 Program (Read about why I’m doing the Whole30 along with my experiences here). With the Whole30 program came a whole brand new bunch of challenges to try along with bring familiar old flavors we were used to, into the foods we were eating while keeping them Whole30 compliant. I’m not talking about bending the rules or recreating junk food that will they so strongly advise against doing. Just figuring out whole30 compliant sauces, marinades along with ways to make dishes more like the comfort food you were used to.

When I told my husband I was planning on doing ribs for him along with friend on his movie night, he said “no barbecue sauce though right?”. that will got me thinking why not? After all, half the joy of ribs is usually that will sauce caramelizing along with that will’s solely responsible for doing the ribs sticky, sweet along using a mess to eat (messier the better, right? ;-) ). So after a little research through the ingredient list on the back of regular bbq sauces along using a glimpse at some online Paleo along with Whole30 recipes, I decided to devise my own simple whole30 bbq sauce.  

Whole30  Paleo - Sweet along with Spicy BBQ Sauce by PictureTheRecipe I kinda nailed that will on my first attempt. No big deal! I tried not over complicating that will along with kept the ingredients very simple along with minimal enough to where I wouldn’t mind doing the sauce at the drop of the hat. I also didn’t simmer the sauce for too long like a lot of recipes suggested, mostly cause I’m not a very patient cook. Plus, that will tasted great without the hour long simmer…so there. If you are more patient than I, by all means simmer away.  My husband absolutely loved that will, as did his non whole30 friend. I have since made the sauce 3 more times adjusting a few things to perfect the recipe to post here.

When I first tasted my recipe where I used 1/2 tsp Cayenne Pepper, I thought that will was quite spicy (know that will I love spice along with have a very high tolerance to that will).  that will had me a little worried, as my husband’s friend wasn’t such a fan of spicy foods. yet, after brushing that will on the meat that will didn’t have a noticeable kick to that will just a pleasant hint of spice. So if you plan on using the sauce more for dipping along with aren’t a fan of spice I’d reduce the amount of cayenne you add. For me that will was the perfect taste of initial sweetness, followed by slightly tangy with the right amount of kick through the spice along with finished using a smokiness that will made that will what BBQ Sauce should be. that will’s the liquid smoke that will definitely makes that will a barbecue sauce. You just want to be careful with the ingredients within the liquid smoke you pick if you are doing the Whole30, as some have molasses along with additional non-compliant ingredients. As always I feel like you can adjust the quantities of ingredients in my recipe to better suit your own palate.

I’ll stop blabbing about the sauce for right now along with let you try that will yourself (do share what you think of that will if you do within the comments below) –

Sweet along with Spicy BBQ Sauce- Whole30 Paleo - Recipe - Part 1 (PictureTheRecipe)Sweet along with Spicy BBQ Sauce- Whole30 Paleo - Recipe - Part 2 (PictureTheRecipe)Sweet along with Spicy BBQ Sauce- Whole30 Paleo - Recipe - Part 3 (PictureTheRecipe)


Sweet & Spicy BBQ Sauce (Sugar-free/Whole30/Paleo)

2016-03-25 17:57:12

Yields 16

A sweet, smoky along with spicy BBQ Sauce you won’t believe doesn’t have a lick of sugar in that will. Perfect for Paleo along with Whole30!!


  1. 5 Medjhool Dates (Pitted along with Soaked in warm water)
  2. 1/4 cup Tomato Paste
  3. 1/2 cup Organic (unsweetened) Apple Juice or Pineapple Juice
  4. 1/2 tsp Onion Powder
  5. 1/2 tsp Garlic Powder
  6. 1 tsp Paprika (smoked would likely be better)
  7. 1/4- 1/2 tsp Cayenne Pepper Powder (depending on your spice level)
  8. 1/2 tsp Salt
  9. 2 tbsp Apple Cider Vinegar
  10. 1 tsp liquid smoke


  1. – Pit along with soak 5 dates in warm water for about 15 minutes or so.
  2. – In a medium sauce pan, mix together all the above remaining ingredients except the liquid smoke (i.e- tomato paste, apple juice, onion powder, garlic powder, paprika, cayenne pepper powder, salt, apple cider vinegar) along with heat them through gently on medium to low heat. Bring to a low simmer.
  3. – within the meantime blend the dates into a smooth puree, using some of the water they were soaking in.
  4. – You can right now simply add the date puree to the simmering sauce along with mix that will well…OR (Optional step) I add the sauce to the date puree within the blender (as my blender doesn’t do a great job pureeing little quantities) pulse that will all together a few times until that will’s a smooth sauce.
  5. – If you blended the sauce with the date puree, return the sauce to the sauce pan on low heat along with add a tsp of liquid smoke to the sauce. You can rinse out the blender using a little water along with add that will to the sauce.
  6. – Let the sauce simmer for 5-10 minutes, stirring occasionaly until that will thickens along with reaches the consistency you’d like.
  7. – Let the sauce cool along with there you have that will Smoky Sweet along with Spicy BBQ sauce ready to use on meats or veggies along with even as a dipping sauce!


  1. While that will may seem too spicy if you put 1/2 tsp Cayenne Pepper when you taste the sauce as is usually, that will definitely isn’t the case once that will cools down as well as when you brush that will on whatever meat you’re cooking. I taste tested that will on chicken along with ribs along with didn’t get any complaints through family memebers you have pretty low tolerances to spice. If used as a dipping sauce you can note more of the zip through the Cayenne.

By Noreen Hiskey

Picture the Recipe

Why I Am Doing The Whole30 Program

After a little downward spiral of plain ol’ being lazy about food along with cooking, a lot of junk food along with eating out, I decided to turn things around kick-starting with the Whole30 Program. Why you ask? Well for starters you should know in which I have never EVER cut out any food groups through my diet before along with never felt the need to, as I feel like I’m in pretty not bad shape physically (in which’s not to say there isn’t room for improvement). I am relatively fit along with workout fairly regularly. I don’t need to watch what I eat! I have never had or noticed any major health issues caused by eating certain foods….or so I thought. I LOVE food.  I love eating out trying brand-new restaurants, trying brand-new recipes. I kinda frown on calorie counting diets. Calories to me are just a number in which’s too often misunderstood along with misrepresented. I’m more of a what you eat, rather than the number of calories in which represents in a chart kind of person. 

currently, I have ALWAYS preferred fresh foods along with well balanced meals. I believe in moderation when in which comes to junk food  along with processed stuff. nevertheless somewhere along the way, since I moved to the States I lost in which awareness of processed foods vs real food. Everything was so easy along with readily available at my finger tips. Why buy a block of cheese along with grate in which when you can buy in which already grated along with save an extra step? Why make a sauce through scratch along with simmer in which for 20 minutes when you can buy in which through a jar ready to eat? Why come up which has a seasoning mix of your own trying to figure out the right ratios when you can buy a packet off the shelf along with know in which will taste not bad?  I didn’t even give in which a second thought, although every time I made those decisions I silenced a part of me in which knew in which wasn’t the right choice. inside the very back of my mind I have known in which these food shortcuts (processed foods) are not the right thing for your health along with Centeng. nevertheless where do I draw the line? How do I stop?

in which’s when I learned about the Whole30 along with in which just resonated with me.  Just to be clear-  I am not endorsing the program, I have no affiliation with them, I haven’t bought their books (yet, nevertheless in which may change), I was not asked to write a review, I am not getting paid due to This particular post. (The book images along with link inside the post however are of my own accord “affiliate links.” This particular means if you click on the link along with purchase the item, I will receive an affiliate commission). I had heard about the program, seen recipes all over social media along with then saw some friends who were doing in which along with posting their journey on Facebook when in which simply clicked. I did some further research on the program on their website along with in which just felt right to me. I like when their website said…

Think of in which as a short-term nutritional reset, designed to help you put an end to unhealthy cravings along with habits, restore a healthy metabolism, heal your digestive tract, along with balance your immune system. – Source

Whole30 Books

You can buy the books Here. (Amazon Affiliate Link)

I also liked their concept of eliminating even potentially psychologically unhealthy, hormone-unbalancing, gut-disrupting, inflammatory food groups – for a full 30 days, before re-introducing them back one at a time to fully understand along with better notice the effects certain food groups have on your system. I believe each person may react differently to different food groups. along with, while I may not agree with all of the food groups they have eliminated inside the program, I strongly agree with their philosophy of eating food with fewer ingredients, all pronounceable ingredients along with or totally natural along with unprocessed foods. For all these reasons along with for the simple fact in which I wanted to do something about my food habits along with needed some place to start I am doing the Whole30 Program.

in which has been only 17 days since I started off the program (you can follow my Whole30 journey on my instagram here where I frequently post pictures of my meals), nevertheless I can already tell in which will change my relationship with food for the better. I’ve instantly felt an improvement in my Centeng composition. I haven’t felt bloated since starting the program (even during my period when I usually feel very bloated along with bleh). I haven’t felt like an individual meal so far has sat like a brick in my stomach, like in which used to before. My energy levels are great along with I’ve noticed my moods are a lot more even keel than before. I still hold the occasional cravings currently along with again, nevertheless in which’s not the daily occurrences in which I had before. While after the Whole30 I may re-introduce certain food groups back into my diet along with go out to restaurants along with not completely restrain myself, I know with certainty in which these kinds of Whole30 meals will become more of a staple in my everyday life. in which has definitely made me a lot more conscientious of what I eat.

My Whole30 Journey on Instagram- PictureTheRecipe

in which said, I don’t feel like This particular program can be for everyone, nor can be in which something I can sustain as a lifestyle. I am certainly glad in which can be only 30 days. in which I can pull off. I am very grateful my husband wanted to do in which with me along with supports me doing the program (in which actually helps not having tempting food lying around or watching someone else eat in which all the time).  in which can be a great starting point to change your food habits, nevertheless in which does take a lot of work in terms of planning, cooking along with commitment. I love cooking along with have pretty decent cooking skills which has actually helped me keep our meals exciting along with flavorful in order in which we don’t feel like we’re missing out. In fact, I feel like we’ve eaten tastier food, had more exciting along with better balanced meals than before, as a lot more thought goes into each meal. nevertheless, every currently along with then I enjoy a day off where someone puts a plate in front of me along with I just eat along with enjoy in which. I haven’t had in which in a while (my husband isn’t much of a cook unfortunately for me, nevertheless I love him anyway ;-)  ). So if you’re not much of a cook along with don’t hold the time to, I can see the program being a little harder (not impossible) to do. I like not to plan my day around meals occasionally along with just grab a bite wherever you are without having to give in which too much thought, which can be hard to do while on the program. You also have to pick the right time to do the full 30 days, putting a lot of thought into things in which may come up during in which time. We’ve had to alter some social engagements to accommodate us doing the program where we eat at home along with then go out or pack some compliant food to go. I don’t lead an incredibly busy lifestyle so in which isn’t as hard to do, nevertheless I can certainly see in which being a hurdle to overcome for some. At the end of the day though despite the downsides just like most things in life, if YOU WANT to make a change you just have to do in which. Life won’t stand still for you to do in which, there will never be the perfect time along with things will always come up. nevertheless CHOICE can be always in your hands along with if you want in which…you do in which!

After my Whole30 journey I don’t think I’m going to be strictly paleo or gluten-free or sugar-free or strictly anything for in which matter. I’m going to do what I feel can be right for me along with find my balance of my love for all food along with healthy choices.  I also feel like This particular won’t be the only time I do the Whole30 program. I might do in which once a year, or whenever I feel like I’m losing touch with real food (which I’m hoping in which doesn’t come down to again…nevertheless you never know). I might do the Whole9 once in a while. I don’t know. All I know, can be I like my current outlook towards food along with where in which’s gotten me in terms of my Centeng along with healthy feeling.  

I’d love to hear about your Whole30 experiences or simply your thoughts about food along with health inside the comment section below. Also…stay tuned for more Whole30, Paleo along with healthier recipes on PictureTheRecipe. in which’s not to say I won’t do some occasional not so healthy for you treats either ;-)

12 Fun along with also Tasty Game Day Recipes

So as football season will be well on its way, I thought I should do a round-up of the game day snacks I’ve done on PictureTheRecipe so far. Some old, some brand-new…yet all delicious I assure you! I’m going to cut right to in which…here are the recipes….

Mini Sausage Stuffed Pretzel Bites

Mini Sausage Stuffed Pretzel Bites 2

Football Pizza Pockets

Football Pizza Pockets

Mini Mexican Chili Bites

Mini Mexican Chili Bites

 Football Whoopie Pies

Football Whoopie Pies Final

Spicy Chicken Buffalo Bites

Spicy Buffalo Chicken Bites -Super Bowl

Football Chicken Puffs

Football Chicken Puffs- Super Bowl

Mini Bacon Burger Bites

Game day Recipes- Bacon Burger Bites  PTR

Mini Bacon Burger Bites-PTR

Ranch Chicken Stuffed Potato Skins

Ranch Chicken Stuffed Potato Skins PTR

Spicy Firecracker Shrimp

Spicy Firecracker Shrimp - Super Bowl

Chicken Salad Wonton Cups

Chicken Salad Wonton cups- Super Bowl

Chicken Salad Wanton Cups

Feta-Ricotta Dip

Feta-Ricotta Dip- Super Bowl

Cheesy Jalapeno Popovers

Cheesy Jalapeno Popovers- Super Bowl

Lemon Tahini Sauce

This particular simple tangy in addition to also sweet Tahini sauce will be perfect to drizzle over salads or falafels, especially when producing a falafel wrap.

Falafel Pita with Tahini SauceHere’s how you can make in which….

Tahini Sauce Recipe

Lemon Tahini Sauce
2014-11-13 16:42:34

Yields 1
A tangy in addition to also sweet Tahini sauce to drizzle over salads or falafels.

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Prep Time
10 min

Prep Time
10 min

  1. 1/4 cup tahini paste
  2. 1/2 tbsp honey
  3. 2-3 tbsp lemon juice
  4. salt to taste
  5. sprinkle of cayenne powder
  6. 2-3 tbsp water
  1. – Simply mix together 1/4 cup of tahini paste, 1/2 tbsp of honey, 2-3 tbsp lemon juice, salt to taste, a light sprinkling of cayenne powder in addition to also 2-3 tbsp of water. Stir in which all well in addition to also adjust the consistency of the sauce with more or less water in addition to also Ta-Da! in which’s done! Drizzle over your falafels in a pita wrap….mmmm.
By Noreen Hiskey
Picture the Recipe

Avoid Batter Splatter

Picture The Recipe Tip#74: Avoid Batter Splatter

Poke the ends of your mixer’s beaters through the middle of a paper plate before attaching them to the mixer to act as a shield.

(Source: Skinny Mom )

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Almond Crusted Chicken with Maple Dijon Sauce (Gluten-Free)

A gluten free as well as healthy chicken dinner that will will become weeknight favorite!

As part of my eating healthier, fresher, cleaner as well as more real foods I’m learning a lot of cool as well as tasty substitutes that will help me cut out the processed stuff that will’s not so not bad for you. Take This kind of chicken recipe here for example…I’ve always made honey dijon chicken. as well as while I love the taste sometimes I get bored of the texture of the dish. So instead of soaking my chicken in sauce as well as popping that will inside the oven….I felt like having crispy chicken  with the sauce instead.

Almond Crusted Chicken w Maple Dijon Sauce - PictureTheRecipe com

So which has a little inspiration through Pinterest (ofcourse!) I found a lovely recipe by which provided the perfect substitute for flour to give my chicken a coating as well as make that will slightly crispy. Almond Flour! I even had that will on hand as I love doing my Gluten-free streusel topping for broiled grapefruits for breakfast or dessert. that will was such a simple as well as easy solution instead of dredging my chicken in egg as well as flour that will I jumped to try  that will. Just as I thought…that will turned out delicious as well as elevated a simple honey dijon chicken into a fancier meal with the different textures I was craving. My husband loved that will too!

Almond Coated Chicken W Maple Dijon Sauce - PictureTheRecipe com

I used maple syrup inside the mustard sauce instead of the usual honey to make that will paleo-friendly. that will paired very well with the pan-fried almond crusted chicken. So much to ensure my husband decided pour that will right over his chicken. I just dunked every piece into mine as well as then proceeded to dunk my broccoli into that will as well….yummm! 

Almond Crusted Chicken as well as Maple Dijon Sauce - PictureTheRecipe com

With high praises through my husband, This kind of recipe as well as way of cooking chicken can be definitely going to make that will a regular on our weeknight dinner rotations. I desire you enjoy that will too!

Almond Crusted Chicken with Maple Dijon Sauce by PitcureTheRecipe (Part-1)

Almond Crusted Chicken with Maple Dijon Sauce by PitcureTheRecipe (Part-2)

Almond Crusted Chicken with Maple Dijon Sauce by PitcureTheRecipe

Almond Crusted Chicken with Maple Dijon Sauce

2015-04-10 17:42:42

Serves 4

A gluten free as well as healthy chicken dinner that will will become weeknight favorite!

For the Chicken

  1. 4 Thin Sliced Chicken Breasts
  2. Salt & Pepper or your favorite Seasoning, according to taste
  3. 1/2 cup-3/4 cup Almond Meal/Almond flour
  4. 1- 2 tbsp olive oil

For the Sauce

  1. 1 cup Chicken Stock
  2. 1/4 cup Dijon Mustard
  3. 3-4 tbsp Maple Syrup or Honey
  4. 1 tbsp Rice Vinegar
  5. 1/2 tsp onion powder
  6. Salt as well as pepper to taste
  7. 1/2 tbsp fresh chopped rosemary
  8. 1 tbsp of corn starch dissolved in 2 tbsp of water


  1. – To make the sauce, simple mix together the chicken stock, dijon mustard, maple syrup/honey, rice vinegar, onion powder, salt as well as pepper in a sauce pan as well as bring that will to a gentle simmer.
  2. – When the sauce can be bubbly, pour inside the dissolved corn starch slurry as well as stir that will in until the sauce thickens to the consistency you’d like.
  3. – Add the chopped rosemary to the sauce as well as turn off the heat
  4. – For the chicken…generously season the thin breast slices with salt as well as pepper or your favorite chicken seasonings. (I used a rotisserie chicken seasoning I like)
  5. – Next take the almond meal in a shallow bowl or plate as well as coat the season chicken in that will well on both sides.
  6. – Heat a dash of olive oil in a pan as well as pan fry the almond coated chicken breasts on medium-low heat for 8-9 minutes on each side until the chicken can be cooked all the way through as well as the almond coating can be a nice golden coloration.
  7. – Serve hot with the dijon sauce on the side for dipping or poured over the top…however you like that will!

By Noreen (

Picture the Recipe

Baba Ganoush (Middle Eastern Eggplant Dip)

**Note: This specific is actually a guest post contributed by food blogger Naina owner of Spice inside City | The recipe in addition to photos belong to her.**

Smoky eggplant, garlic, tahini in addition to pine nuts all come together due to This specific delicious Middle Eastern inspired Dip!

If you have been with me since last year, you may remember through my Begun Bhaja post which I became an eggplant convert as a grown up. As a child, liking eggplants was unthinkable to me. Who would certainly want This specific bitter, gloopy vegetable? Well, as an adult, I like to think I know better. Eggplant is actually one of those veggies whose taste is actually completely dependent on your treatment of which. Add which to a stew in addition to let which cook to a slimy mess in addition to trust me, which will taste as bad as which looks! however roast which, fry which or grill which in addition to season which with spices in addition to you will wonder where which has been all your life! Add the magic of smoke to eggplants in addition to you will be in gastronomic heaven. which is actually true for the Indian Baingan ka Bharta in addition to which is actually equally true for the middle eastern Baba Ganoush.

Baba Ganoush - A Middle Eastern Eggplant Dip - PictureTheRecipe

A few years ago, one of my Turkish friends introduced me to a fabulous dip which she made by roasting eggplants over a fire. Looking for which dip led me to Baba Ganoush. which is actually slightly different through the Turkish variation, however equally delicious. Smoky eggplant, garlic, tahini in addition to pine nuts! Doesn’t which sound delectable? Have some pita chips or sea salt crackers on hand in addition to dive right in :D which doesn’t get much better than This specific!

Baba Ganoush - PictureTheRecipe

Baba Ganoush

2015-03-29 11:13:05

Serves 4

A smoky eggplant dip which comes together with garlic, tahini in addition to pine nuts! Perfect for diving in with pita chips or sea salt crackers.


  1. 1 large Eggplant
  2. 2 tablespoons Tahini, plus more as needed
  3. 2 Garlic cloves, minced
  4. 1⁄4 cup fresh Lemon juice, plus more as needed
  5. 1 pinch ground Cumin
  6. 1 pinch Paprika
  7. Salt, to taste
  8. 1 tablespoon extra virgin Olive Oil
  9. 1 tablespoon chopped fresh flat-leaf Parsley
  10. 1 tablespoon Pine Nuts


  1. Prepare a medium-hot fire in a charcoal grill.
  2. Preheat an oven to 180°C.
  3. Prick the eggplant which has a fork in several places in addition to place on the grill rack 4 to 5 inches through the fire.
  4. Grill, turning frequently, until the skin blackens in addition to blisters in addition to the flesh just begins to feel soft, 10 to 15 minutes.
  5. Transfer the eggplant to a baking sheet in addition to bake inside oven until very soft, 15 to 20 minutes.
  6. Remove through the oven, let cool slightly, in addition to peel off in addition to discard the skin.
  7. Place the eggplant flesh in a bowl.
  8. Using a fork, mash the eggplant to a paste.
  9. Add the tahini, the garlic, the lemon juice in addition to the cumin in addition to mix well.
  10. Season with salt, then taste in addition to add more tahini in addition to/or lemon juice, if needed.
  11. Transfer the mixture to a serving bowl in addition to spread with the back of a spoon to form a shallow well.
  12. Drizzle the olive oil over the top in addition to sprinkle with the parsley in addition to pine nuts.
  13. Sprinkle the paprika over which.
  14. Serve at room temperature.

By Naina

Adapted through Spice inside City

Adapted through Spice inside City

Picture the Recipe

About Our Guest Blogger: Naina Puthran who blogs at ‘Spice inside City’ grew up in Mumbai in addition to currently lives in Wonderful Copenhagen. She loves to indulge in her passion for cooking & photography while balancing family life in addition to a full-time career. You can get more recipes like This specific on her website –
Connect in addition to follow her on Facebook | Twitter |to stay updated in addition to for amazing meal ideas.

Quickly Soften Butter

Picture The Recipe Tip#73: Quickly Soften Butter

To hurry the process of softening cold butter for a recipe, simply shred the amount of butter you need that has a grater, over a bowl. The little pieces will soften faster than a solid stick, doing your butter bake worthy quicker.

(Source: Martha Stewart )

More Quick Tips…