Sweet Corn & Black Bean Salsa (BETA)

 Sweet Corn & Black Bean Salsa

Prep time: 20 mins | Cook time: 8–10 mins | Cooling time: 20 mins | Yield: ~4 cups

Ingredients

The Garlic-Lime Base

 3-4 tbsp fresh lime juice (about 2 juicy limes)

 2 cloves fresh garlic

 1/2 tsp fine sea salt (for making the paste)

 1/4 tsp ground cumin

The Salsa Base

 3 ears fresh sweet corn (2 for broiling, 1 to leave raw)

 1 can (15 oz) black beans, rinsed thoroughly and drained completely

 1 medium red bell pepper or poblano pepper, finely diced

 3-4 green onions (scallions), dark green tops sliced thinly

 1 small fresh jalapeño, seeded and finely diced (adjust to taste)

 1/2 cup fresh cilantro, chopped

Step-by-Step Instructions

1. Steep the Garlic Paste:

Mince the garlic, add the 1/2 tsp sea salt, and use the flat side of your knife to smear and mash it into a smooth paste. Scrape into your mixing bowl, whisk with the lime juice and cumin, and let sit for 15–20 minutes to mellow the garlic's raw edge.

2. Broil 2 Ears of Corn:

Position your oven rack 3–4 inches under the broiler on HIGH. Place 2 shucked ears on a baking sheet and broil for 8–10 minutes, rotating with tongs every few minutes until blistered with dark charred spots.

3. Cool & Prep Raw Ear:

Set the 2 broiled ears on a rack to cool completely to room temperature. While they cool, take your 1 raw ear of sweet corn, slice the crisp kernels straight off the cob into a bowl, and use the back of your knife to scrape down the cob to catch all the sweet corn milk.

4. Combine the Corn:

Once the broiled ears are cold, strip their charred kernels off the cobs. Mix both the charred kernels and juicy raw kernels together.

5. Fold & Serve:

Add the combined corn, rinsed black beans, bell pepper/poblano, green onion tops, jalapeño, and fresh cilantro into the steep garlic-lime dressing. Toss gently (adding olive oil if using) and let sit 10 minutes for the sweet, smoky, and garlic-citrus flavors to meld.

Jen’s Salt-Free 8-Spice Blend (Yields ~3/4 Cup / ~228g) (BETA)

 

Spice	Standard Measurement	Weight Measurement	Purpose
Aleppo pepper	1/2 cup  (8 Tbsp)	60g	Fruity, mild warmth & vibrant red color base
Ground cumin	6 Tbsp  (3/8 cup)	48g	Warm, earthy base anchor
Ground coriander	1/4 cup  (4 Tbsp)	36g	Bright, citrusy, floral bridge note
Ground sumac	6 Tbsp  (3/8 cup)	36g	Tart, astringent citrus note & deep color
Black pepper	3 Tbsp	24g	Sharp, clean heat
Ground allspice	1 Tbsp	12g	Warm, aromatic background spice lead
Crushed red pepper flakes	1 Tbsp	6g	Direct, lingering heat background
Ground cinnamon	1.5 tsp	6g	Subtle sweet warmth (exact 2:1 ratio with allspice)

Jen’s All-Purpose Shawarma Blend (Beta)

 All-Purpose Shawarma Blend (Yields ~1/2 Cup / ~65g)

Spice	Standard Measurement	Weight Measurement	Purpose
Ground cumin	2 Tbsp	12g	Warm, earthy base anchor
Ground coriander	1.5 Tbsp	9g	Bright, citrusy, floral note
Sweet paprika	1 Tbsp	8g	Rich color & sweet pepper background
Aleppo pepper	1 Tbsp	7g	Fruity, mild warmth & vibrancy
Garlic powder	2 tsp	6g	Pungent umami layer
Onion powder	2 tsp	6g	Sweet, savory roasted flavor bridge
Ground allspice	1.5 tsp	4g	Signature warm baking spice lead
Accent (MSG)	1 tsp	4.5g	Deep umami amplifier & flavor rounded-out
Ground cinnamon	3/4 tsp	2g	Subtle warming depth (exact 2:1 ratio with allspice)
Ground turmeric	1 tsp	3g	Earthiness & vibrant golden color
Black pepper	1 tsp	3g	Sharp, clean heat
Ground Cardamom	1/2 tsp	1g	High-note citrus & pine arom

How To Use

-Chicken / Pork / Veggies: 1.5 tbsp blend + 1 tsp kosher salt per 1 lb.

-Beef / Lamb: 1.5 tbsp blend + 1.25 tsp kosher salt per 1 lb.

Homemade Rishta Noodles

Homemade Rishta Noodles

Prep time: 30 min | Rest time: 20 min | Yield: Approx. 16 oz fresh noodles (serves 6–8)

Ingredients

 2 cups all-purpose flour (plus extra for dusting and rolling)

 ¾ cup warm water (approx. 180 ml)

 1 teaspoon fine sea salt

 1 tablespoon olive oil (optional, for dough elasticity)

Instructions

Make & Rest the Dough

1. Combine: In a large bowl, whisk together the flour and salt. Add the warm water (and olive oil, if using).

2. Knead: Stir until a shaggy dough forms, then turn onto a clean counter. Knead for 6–8 minutes until the dough becomes smooth, supple, and non-sticky. (If dough feels slightly dry, add a splash of water, 1 teaspoon at a time).

3. Rest: Divide the dough into 2 equal balls. Wrap each in plastic wrap or cover with an inverted bowl and let rest at room temperature for 20 minutes to relax the gluten.

Roll & Cut

1. Roll: Working with one portion at a time, generously dust your work surface with flour. Roll the dough out as thin as possible—ideally paper-thin (about 1/16 inch thick).

2. Prep for slicing: Dust the top of the rolled sheet liberally with flour so it won't stick to itself. Gently fold the dough into wide, overlapping layers or roll it loosely into a log.

3. Cut: Using a sharp chef's knife, slice crosswise into thin ribbons (about ¼-inch wide).

4. Separate: Unfurl the ribbons and toss them gently with a little extra flour to keep the strands separate. Repeat with the second portion of dough.

Storage Options

 Use Fresh: Drop straight into simmering broth or soup. Cook for 4 to 6 minutes until tender.

 Air-Drying: Spread the floured ribbons out in a single layer on parchment-lined baking sheets. Let them air-dry completely at room temperature for 24 to 36 hours until brittle and snapping crisp. Store in an airtight glass jar or container in a cool, dark pantry for up to 2 months.

 Flash-Freezing: Form the freshly floured ribbons into loose single-portion "nests" on a baking sheet. Freeze for 1 to 2 hours until rock hard, then transfer to a freezer-safe zip-top bag. Freeze for up to 3 months. (Cook directly from frozen—do not thaw before adding to boiling broth).