Persian Carrot Rice with Meatballs (Grandma)

Ingredients:

• 2 big red onions
• 1/2 kg ground beef
• 1tsp black pepper
• 1tsp turmeric
• 1 1/2 tsp cinnamon
• 1tsp salt
• carrots, shredded, however much you'd like
• 1/4 to 1/2 cup corn oil
• 1tblsp butter
• 1/4 to 1/2 cup saffron water
• 4 to 5 mugs rice

For Zereshk (barberries)

• zereshk, washed, however much you'd like
• 1 to 2 tblsp corn oil
• 1/2 tsp sugar
• 1 tblsp butter
• 1/4 cup or less saffron water

For Oil Saffron Mixture:

• 1/4 cup oil
• splash of saffron water (less then 1/4 cup)
• 1 tblsp butter
• little water

Directions:

1. Wash the rice and put in water with a little salt and set aside for at least 2 hours.
2. Grind red onions to hummus consistency
3. Mix beef with onions, black pepper, turmeric, cinnamon, and salt. Set aside
4. In a pot over medium heat, mix together the shredded carrots with corn oil and 1 tblsp butter. Let cook and stir occasionally
5. In another pot over medium heat, mix together zereshk, corn oil, sugar, and 1 tblsp butter. Cook. 
6. Add saffron water to carrots after about 8 minutes of cooking. 
7. Add little (about 2 spatulas) of zereshk to the carrot pot. Cook until the carrots are soft-ish.
8. For meatballs: grease a cold pan with butter. Add 1/2 to 3/4 cup of oil.
9. Make small meatball rounds. 
10. Arrange in the pan as one layer. 
11. Fry on high then low so it doesn't burn. 
12. Flip to cook all sides. 
13. When cooked, add a few meatballs to the carrot pot.
14. For rice: fill a big pot with water halfway. 
15. Put on high heat to boil. 
16. Add the rice with it's water and let it cook. Stir occasionally. 
17. When water starts boiling again, check to see if it is about 75% cooked. 
18. Drain. 
19. Return pot on medium heat. Add 1/4 cup oil, splash of saffron water (less then 1/4 cup), 1 tblsp butter, and little water. (make another batch and set aside)
20. In the carrot pot, add the rice and mix. 
21. In the oil pot, add the carrot and rice mixture. 
22. Cover with lid. Let it cook. 
23. When it starts steaming, add splashes of extra oil saffron water mixture (not necessary to use all of it)
24. Let it cook for about an hour or so on low heat. 
25. Serve on a plate with meatballs on top. 

Banan Muffins with Crumb Topping

Ingredients

• 1 1/2 cups all purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 3 bananas, mashed
• 1/2 cup white sugar
• 1/4 cup brown sugar
• 1 egg, lightly beaten
• 1/2 tsp cinnamon
• 1 tsp vanilla
• 1/3 cup canola oil

crumb topping:

• 1/3 cup brown sugar
• 2 tblsp all purpose flour
• 1/8 tsp ground cinnamon
• 1 tblsp butter

Directions:

1. Preheat oven to 375F
2. Lay muffin cups in muffin tin (or cupcake tin)
3. In a bowl, mix together flour, baking soda, baking powder, and salt. 
4. In another bowl, mix together bananas, sugars, egg, and oil. 
5. Stir the banana mixture into the flour mixture just until combined and moistened. Do not over mix.
6. Pour batter into the paper cups.
7. To make the crumb topping: in a bowl mix together brown sugar, flour, and cinnamon. 
8. Cut the butter into the mixture until it looks like small peas (or even smaller). 
9. Sprinkle over the muffin batter. 
10. Bake in the oven for 17-20 minutes. Insert a toothpick to make sure it come out clean.

Ginger Crusted Salmon (Yard House)

Ingredients: 

• 6-8oz salmon fillet
• 1/4 cup ginger, finely minced
• 1/4 cup green onion, minced
• 1/4 cup olive oil
• 1/2 cup  sesame-peanut vinaigrette (recipe follows)
• 1/2 cup bread crumbs
• 1 1/2 cup carrots and peas
• 1 tblsp butter
• salt and pepper to taste

Directions: 

1. Preheat oven to 400F
2. Put green onions and ginger in a bowl. Add salt and pepper. Set aside. 
3. Heat oil in pan until almost smoking and immediately pour over ginger onion mixture. 
4. Sear salmon fillet in pan until brown on both sides. 
5. Spread ginger onion oil mixture on top of salmon. 
6. Sprinkle breadcrumbs on top. 
7. Bake until cooked through (depending on thickness. about 15 minutes).
8. Pour the sesame-peanut vinaigrette over baked salmon.
9. Enjoy.

SESAME-PEANUT VINAIGRETTE

Ingredients:

• 1/8 cup smooth peanut butter
• 1/8 cup honey
• 1/8 cup soy sauce
• 1/4 cup seasoned rice vinegar
• 1/8 cup ginger, coarsely chopped
• 1 tblsp garlic, minced
• 1/8 cup sesame oil
• 1/2 tsp cayenne pepper

Directions:

1. Blend all ingredients at high speed until smooth.
2. Pour over baked salmon. 
3. Enjoy. 

Chicken and Mushroom Risotto (Chef Boutique)

Ingredients:

• 1 chicken breast, sliced thinly
• 3 cups chicken/vegetable stock
• 2 tsp olive oil
• 250g fresh mushrooms (dried porcini or mixed), chopped
• 1 small shallot (or red onion), chopped thinly
• 3/4 cup Arborio rice
• 1/4 cup white wine (non-alcoholic kind: Fre Chardonnay)
• 2 tblsp chives, chopped
• 2 clove garlic, chopped thinly
• 2 tblsp parsley, chopped
• 1 tblsp butter
• 1/3 cup grated parmesan cheese
• salt and pepper, to taste

Directions:

1. Warm the stock in a pot. 
2.  Heat a pan on low heat. Add olive oil. Add mushrooms, garlic, and onion. Sweat for about 4-5 minutes until translucent. 
3. Add more olive oil if getting dried. 
4. Add rice to pan and stir around to coat with oil. Let cook for 2-3 minutes until a little toasted (ie. the rice changes color to golden brown)
5. Add wine. Stir around and let the moisture cook away. 
6. Add a ladle of stock. Still until the moisture disappears. 
7. Repeat adding stocking a ladle at a time until creamy (about 15-20 minutes, depending)
8. Add chicken and let it cook.  
9. Add butter, herbs, and cheese to taste along with salt and pepper.
10. Enjoy.