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fertayket_fida

@fertayket_fida

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Fida’s Fork
» Healthy eating made easy
» Delicious one-bowl recipes
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📍Palo Alto, California

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Zaatar, in a whole new way ! This rich, fragrant zaatar jam is a delicious spread over crisp bread - a simple bite with so much flavor.

Zaatar Jam
Serves 4

Ingredients:
½ cup zaatar blend (about 55 g)
3 tablespoons honey (about 63 g)
2 tablespoons olive oil (30 ml / 27 g), plus more as needed

How to make:

1. Stir the zaatar and honey together in a small bowl.
2. Mix in the olive oil until the zaatar is glossy and spoonable.
3. Add a little more oil if you’d like it looser.
4. Serve with flatbread for spreading and dipping.

Enjoy ! by @fertayket_fida

26

6

2 days ago

Who needs pasta when spaghetti squash can be this satisfying? Roasted until tender, then filled with creamy goat cheese, juicy tomatoes, and fragrant za’atar, it’s a cozy fall dish made for twirling one delicious forkful at a time.

Roasted Spaghetti Squash with Goat Cheese, Tomatoes & Za’atar
Serves 4

Ingredients:

2 small spaghetti squash, about 3–3½ lb (1.4–1.6 kg) total
2 cups cherry tomatoes (300 g)
6 oz soft goat cheese (170 g), crumbled
3 tablespoons olive oil (45 ml), divided

How to make:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Cut each squash in half lengthwise and scoop out the seeds. 3. Brush the cut sides with 1 tablespoon olive oil and season with salt and pepper to taste.
4. Place the squash cut side down on the baking sheet. Roast for 35–45 minutes, until tender enough to pierce easily with a fork.
5. Meanwhile, toss the tomatoes with 1 tablespoon olive oil and salt.
6. Add them to the baking sheet during the final 15–20 minutes of roasting.
7. Turn the squash halves over and gently loosen the flesh into strands with a fork, keeping everything inside the shells.
8. Fill each half with the roasted tomatoes and goat cheese.
9. Drizzle with the remaining olive oil and sprinkle generously with za’atar.
10. Return to the oven for 8–10 minutes, until the goat cheese is warm and softened. Serve immediately with extra za’atar, if desired.

Enjoy! by @fertayket_fida

45

11

4 days ago

💫 by @fertayket_fida

15

1

6 days ago

This is one of the stews my mother made often while I was growing up - warm, comforting, and full of memories. I gave it a little twist of my own, adding sweet butternut squash and making the meatballs with ground chicken instead of ground beef. A taste of my childhood, with a touch of my kitchen today.

Chicken meatballs with potatoes and butternut squash stew
Serves 4

Ingredients:

For the chicken meatballs:

1 lb (450 g) ground chicken
½ small onion, finely grated
1 garlic clove, crushed
2 tablespoons chopped parsley
½ teaspoon seven spice
Salt and pepper to taste

For the stew:

2 tablespoons olive oil
1 medium onion, chopped
2 garlic cloves, minced
2 tablespoons tomato paste
1 can tomato sauce, 15 oz (425 g)
2 cups (480 ml) chicken broth or water
2 medium potatoes, peeled and cut into chunks
3 cups butternut squash chunks
½ teaspoon seven spice
¼ teaspoon cinnamon
Salt and black pepper, to taste

How to make:

1. In a bowl, gently combine all the meatball ingredients.
2. Shape the mixture into small meatballs, about 1½ inches (4 cm) wide.
3. Heat 1 tablespoon of olive oil in a large pot over medium heat.
4. Brown the meatballs in batches for 5–6 minutes, turning carefully. They do not need to cook completely. Transfer them to a plate.
5. Add another tablespoon of olive oil to the same pot. Add the onion and cook for 4–5 minutes, until softened. Stir in the garlic and cook for another minute.
6. Add the tomato paste and cook for 1 minute. Stir in the tomato sauce, broth, seven spice, cinnamon, salt, and pepper.
7. Add the potatoes, cover, and simmer gently for 10 minutes.
8. Return the meatballs to the pot and add the butternut squash.
9. Cover and simmer for another 15–20 minutes, until the meatballs are cooked through and the vegetables are tender.
10. Taste and adjust the seasoning. If the sauce is too thin, simmer uncovered for a few minutes before serving.

Serve warm with vermicelli rice if desired and enjoy! by @fertayket_fida

30

5

8 days ago

Some of the most memorable desserts are made with the simplest ingredients. These tender figs, filled with walnuts and glistening in a delicate syrup, are rich, comforting, and just sweet enough. Served on their own, with a scoop of vanilla ice cream, or dipped in chocolate, they’re irresistible every way.

Walnut-Stuffed Figs in Syrup
Serves 4

Ingredients:

16 dried figs, about 9 oz (250 g)
16 walnut halves, about 1½ oz (40 g)
⅓ cup granulated sugar, (65 g)
½ cup water (120 ml) plus more for soaking

How to make:

1. Place the dried figs in a bowl and cover with warm water. Soak for 10 minutes, then drain.
2. Make a small opening in each fig and gently press in one walnut half.
3. Arrange the stuffed figs snugly in a small saucepan.
4. Sprinkle the sugar over them and add ½ cup (120 ml) water.
5. Bring to a gentle simmer over medium-low heat. Cover and cook for 5 minutes.
6. Uncover and continue cooking for 8–10 minutes, occasionally spooning the syrup over the figs, until they are tender and glossy and the syrup has slightly thickened.
7. Serve warm or at room temperature on their own, with vanilla ice cream, or cooled and dipped in melted chocolate.

Enjoy! by @fertayket_fida

25

5

12 days ago

Have a taste of Fall with every sip of this cinnamon maple coffee… warm, cozy, and just sweet enough, it’s the perfect little pick-me-up for a crisp autumn day.

Cinnamon Maple coffee
For 1

Ingredients:

1 teaspoon instant coffee (about 2 g)
1 tablespoon maple syrup (20 g)
⅛ teaspoon ground cinnamon (about 0.3 g)
2 tablespoons hot water (30 ml / 1 fl oz)
¾ cup warm milk (180 ml / 6 fl oz)

How to make:

1. Dissolve the instant coffee, maple syrup, and cinnamon in the hot water.
2. Stir or froth, then pour in the warm milk.
3. Top with a little cinnamon if you like.

Sip and enjoy! by @fertayket_fida

76

4

14 days ago

Don’t you love all the varieties of potatoes the Fall offers? Their beautiful colors make this spinach and potato bake feel like a little celebration of the season. Beneath the golden, purple, and creamy slices is savory spinach with onion, garlic, fresh dill, and just a little chopped lemon to brighten every bite. Cozy, colorful, and made to share.

Spinach Potato Bake
Serves 4

Ingredients:

1½ pounds mixed potatoes, scrubbed
4 tbsp olive oil
1 onion chopped
3 garlic cloves minced
1½ pounds fresh spinach, washed and roughly chopped
⅓ cup chopped fresh dill, plus a little for garnish
1–2 teaspoons very finely chopped lemon
Salt and pepper to taste
½ cup water or vegetable broth

How to make:

1. Heat the oven to 425°F (220 C).
2. Lightly oil a medium baking dish.
3. Slice the potatoes about ¼ inch thick.
4. Toss with 2 tablespoons olive oil, salt, and pepper.
5. Warm 1 tablespoon olive oil in a large skillet over medium heat.
6. Add the onion and cook until softened, about 5 minutes. Add the garlic and stir for 30 seconds.
7. Add the spinach in batches, stirring until wilted. Stir in the dill and chopped lemon, then season with salt and pepper.
8. Spread the spinach mixture in the baking dish.
9. Arrange the potato slices over the top, overlapping them slightly.
10. Drizzle with the remaining tablespoon of olive oil and pour the water or broth around the edges.
11. Cover with foil and bake for 25 minutes.
12. Uncover and bake for another 15–20 minutes, until the potatoes are tender and golden. Garnish with a little fresh dill.

Serve and enjoy! by @fertayket_fida

35

11

17 days ago

All the sushi vibes—without the rolling!
This quinoa sushi bake is layered with fluffy quinoa, tender salmon, creamy avocado, spicy sauce and toasted sesame seeds. Warm, comforting, and dangerously scoopable… one bite is never enough!

Salmon Quinoa Bake
Serves 4

Ingredients:
For the quinoa:
1 cup quinoa, rinsed
2 cups water
2 tablespoons rice vinegar
1 teaspoon sesame oil
Salt to taste 2 nori sheets, finely crumbled
For the salmon
1 pound skinless salmon, cut into small cubes
1 tablespoon low-sodium soy sauce
1 teaspoon sesame oil
1 teaspoon rice vinegar
½ teaspoon garlic powder
½ teaspoon grated fresh ginger

For the spicy sauce:
½ cup thick plain Greek yogurt
1–2 tablespoons sriracha, depending on taste
2 teaspoons low-sodium soy sauce
1 teaspoon sesame oil
1 teaspoon lime juice
1 teaspoon honey
For serving:
1 large avocado, sliced
1 small cucumber, thinly sliced
1 tablespoon toasted sesame seeds
Sliced green onions(optional)
Extra nori sheets, cut into squares ( optional)
Lime wedges (optional)

How to make:

1. Preheat the oven to 400°F. Lightly oil an 8-inch square baking dish.
2. Combine the quinoa and water in a saucepan.
3. Bring to a boil, cover, reduce the heat, and simmer for about 15 minutes. Remove from the heat and let it rest, covered, for 5 minutes.
4. Fluff the quinoa and mix in the rice vinegar, sesame oil, and salt.
5. Press it evenly into the prepared baking dish.
6. Sprinkle the crumbled nori over it or line the baking sheet with the nori and spread the quinoa over it.
7. Combine the salmon with the soy sauce, sesame oil, rice vinegar, garlic powder, and ginger.
8. Stir together all the sauce ingredients.
9. Mix about ⅓ cup of the sauce with the salmon and refrigerate the remaining sauce for serving.
10. Spread the salmon evenly over the quinoa.
11. Bake for 12–15 minutes, or until the salmon is cooked through and flakes easily.
12. Top with avocado, cucumber, toasted sesame seeds, and green onions if using.
13. Drizzle with the remaining spicy Greek-yogurt sauce.

Serve warm, scooped onto crisp nori squares - or enjoy it straight from the dish! by @fertayket_fida

32

13

20 days ago

💫 by @fertayket_fida

7

0

23 days ago

Snickers… but make it healthy bark! Sweet, chewy dates layered with creamy peanut butter and a crackly chocolate shell - everything we love about a Snickers bar, made with just a few simple ingredients! Sweet, salty, chewy, crunchy…and dangerously hard to stop eating!

Snickers barks
Serves 4

Ingredients:

8 large Medjool dates, pitted
⅓ cup creamy peanut butter
½ cup chocolate chips or 4 ounces chocolate
1 teaspoon coconut oil
2 tablespoons chopped roasted peanuts, optional
Pinch of flaky sea salt

How to make:

1. Line a small tray with parchment paper.
2. Split the dates open and arrange them closely together, cut-side up.
3. Cover with another sheet of parchment and gently flatten with a glass or rolling pin to form one layer.
4. Spread the peanut butter evenly over the dates.
5. Melt the chocolate with the coconut oil in the microwave in 20-second intervals, stirring until smooth.
6. Pour the chocolate over the peanut butter and spread evenly. 7. Sprinkle with chopped peanuts and flaky salt.
8. Freeze for 20–30 minutes, or until firm.

Break into pieces and enjoy!
P.S Store in the refrigerator or freezer. by @fertayket_fida

29

9

24 days ago

Before we welcome fall and bid farewell to the hot days of summer, let’s enjoy one last refreshing bowl. Creamy chilled yogurt with tender chickpeas, crunchy cucumbers, fresh mint, and golden sautéed garlic - cool, light, and full of flavor.

Chilled yogurt soup with chickpeas and sautéed garlic
Serves 4

Ingredients:

3 cups plain yogurt
1/2 cup water
1 tbsp dried mint
Salt to taste
2 cups cooked chickpeas
2 Persian cucumbers, diced
2 tbsp olive oil
4 garlic cloves, thinly sliced
Fresh mint, for garnish

How to make:

1. Whisk the yogurt with the cold water until smooth and creamy.
2. Add the dried mint and salt.
3. Stir in the chickpeas and most of the diced cucumber, reserving a little cucumber for garnish.
4. Refrigerate for at least 30 minutes so the soup becomes nicely chilled.
5. Heat the olive oil in a small pan. Add the sliced garlic and sauté over medium-low heat until golden and crisp. Watch it closely because garlic burns quickly.
6. Divide the soup among four bowls.
7. Top with the remaining cucumber, sautéed garlic and its flavorful oil, and fresh mint.

Serve and enjoy! by @fertayket_fida

28

5

a month ago

Pizza in a bowl - because who needs the crust? All the flavors of pizza without the guilt: seasoned ground turkey mixed with colorful vegetables, mushrooms, and olives, then topped with plenty of bubbly, golden cheese. Crustless, low-carb, and so satisfying - you won’t even miss the dough!

Pizza in a bowl
Serves 4

Ingredients:

1 tablespoon olive oil
1 small onion, diced
1 bell pepper, diced
1 small zucchini, diced
8 ounces mushrooms, sliced
1 pound ground turkey
2 garlic cloves, minced
1 teaspoon Italian seasoning
½ teaspoon paprika
salt and pepper to taste
1 cup marinara sauce
⅓ cup sliced black olives
1½ cups shredded mozzarella
2 tablespoons grated Parmesan
Fresh basil, for serving

How to make:

1. Preheat the oven to 400°F (200 C).
2. Heat the olive oil in a large skillet. Add the onion and bell pepper and cook for 3 minutes.
3. Add the mushrooms and zucchini. Cook until tender and most of their liquid has evaporated.
4. Add the ground turkey and cook, breaking it into small pieces, until browned and cooked through.
5. Stir in the garlic, Italian seasoning, paprika, salt, and pepper. Add the marinara sauce and olives, then simmer for 3–4 minutes.
6. Transfer the mixture to a baking dish or divide it among four oven-safe bowls.
7. Top with mozzarella and Parmesan. Bake for 10–15 minutes, until the cheese is melted and bubbling. Broil for 1–2 minutes for a beautifully golden top.
8. Garnish with fresh basil and serve hot.

Enjoy! by @fertayket_fida

24

6

a month ago