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Julie Awad

The Art of Cooking from Scratch

Breakfast, Snack · November 1, 2020

Sweet Potato Muffins

I thought I’d share this healthy muffin recipe so you can make a batch for breakfast or store them for an afternoon snack. The texture of these muffins are amazing—they’re moist with just enough sweetness and crunch from the crumb topping. Sweet potatoes are becoming my go to ingredient for baking. For this recipe, I microwave on high for 5 minutes a clean and dry sweet potato that has been …

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Appetizer, Main Dish · October 10, 2020

Kaddo

Perhaps the best Afghani restaurant I have ever been to is Helmand’s in Cambridge, MA. There, my husband and I tried Kaddo, an appetizer described as pan-fried baked baby pumpkin seasoned with sugar and served on yogurt garlic sauce, topped with a ground beef sauce. This recipe was inspired from that appetizer, but instead of pan frying, the pumpkin is just baked in the oven until caramelized …

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Snack · October 5, 2020

Roasted Pumpkin Seeds

Inside the center of a pumpkin, tucked among the stringy muck, are these pale edible seeds just waiting to be toasted and seasoned. Don’t be tempted to toss them because you’d be missing out on this delicious crispy snack. Think of these seeds as a blank slate that can roasted and flavored to your liking. My personal go-to combination is turmeric and cayenne or a dusting of za’atar spice, but the …

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Main Dish · September 21, 2020

Chicken Shawarma Lettuce Wraps

Traditional shawarma is made by layering strips of marinated meat onto a vertical rotisserie and then roasting it in its own juices until moist and tender. The meat is then shaved into small pieces and piled onto flatbread with garlic sauce, fries, and pickles, as a sandwich (wrap) or served with rice and sides as a platter. Today I wanted to share with you the way I like to make chicken …

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