Been experimenting with using fruit in a savory way lately (especially if I let it sit around too long 😂)
Chopped onions, vinegar and olive oil brought the kiwi and dragon fruit together beautifully.
November 25, 2016
October 11, 2016
Had a very good summer as far as tomatoes go, and find myself making this dish which I’d heard about but never actually made until I found a great recipe in a book by Sally Butcher called New Middle Eastern Street Food: Snacks, Comfort Food and Mezze.
It’s basically a tomato and vegetable stew which serves as a poaching medium for eggs. Might be one of the easiest, tastiest healthiest recipes for breakfast or any meal of the day that I have come across in a LONG time.
While I don’t follow the exact recipe anymore, it’s too much fun to just throw in whatever is handy..this is roughly what I do:
I find this dish so filling I don’t usually need bread, but you definitely could sop up the stew with some. It’s a great dish for a few people or you can make a batch and save it for later, it holds up very well. Tons of lycopene and a good bit of protein, you can’t go wrong.
March 14, 2016
Still feeling like I need soups over salads while it has been chilly lately. Kinda burned out on stews and the slow cooker for awhile, but, the delicate Japanese broth known as miso has been so good for a quick meal.
I’m not crazy about how salty the packets are, but, you can always dilute them with more water, which is what I have been doing. Probably using double the amount of water that the directions recommend. Then, depending how I feel, I’ll add some quick cooking noodles right into the broth (in this case udon) while it’s boiling and whatever vegetables I have on hand. I have REALLY been feeling the bok choy lately. Plus, it comes in all different sizes, so you can make it work in any dish. And 100g of bok choy is only 13 calories! Lots of vitamins and minerals, especially vitamins A & C and potassium.
Occasionally I will throw in some curry paste because I like spicy food. Finally added in some firm tofu. Probably takes 10-15 minutes altogether to prep and cook. Calorie load is minimal, satisfaction quotient very high.
January 19, 2016
I don’t usually pay much attention to the “Food Days” that come up, but, when I saw that today was National Popcorn Day, first thing I thought of was the Ethiopian coffee ceremony. I probably could come up with an excuse to talk about coffee any day of the week, but, this is a unique tradition worth checking out:
Coffee, or Bunna, is taken with plenty of sugar (or in the countryside, salt) but no milk. Often it is complemented by a traditional snack food, such as popcorn, ambasha bread, or cooked barley. In most parts of Ethiopia, the coffee ceremony takes place three times a day – in the morning, at noon and in the evening. It is the main social event within the village – a time to discuss the community, politics, and life in general. Transformation of the spirit is said to take place during the coffee ceremony through the completion three rounds of drinking: ‘Abol’ (the first round), ‘Tona’ (second round) and ‘Baraka’ (third round). http://bunnaethiopia.net/coffee_ceremony.html
There’s also nice blog post on how to make the the popcorn offered with the above ceremony located here:
November 24, 2015
That is the question. Well, not really, but I need a loose recipe goal in mind sometimes, so that’s where I’m at today. Found myself hungry, but also motivated…Leftover whole wheat couscous at my disposal, which in all honesty is dry as sh*t. Had a pretty good set of veggies also, so when all else fails I’m going to make a salad. In this case, a grain salad, which is way more nutritionally complete than just some greens and tomatoes.
I didn’t feel like chopping so I threw every ingredient in the mini food processor separately, which made the salad nice and uniform.
Whole Wheat Couscous (cooked) – 1 1/2 cups (? more/less)
1/2 red onion
1/2 an orange pepper
Handful of cherry tomatoes
For the dressing:
Red wine vinegar
Toasted sesame oil
Berbere, Ras el Hanout
In a medium to large bowl, throw in your cooked couscous. Then add in each vegetable one at a time, incorporating them into the salad. Once everything is mixed, mix the dressing into the salad (Yes, I also made the dressing in the food processor). You can pulverize the seeds and berries or throw them in whole, it’s really your preference. I chose to use some chopped Romaine for the base of the salad, but you could use it as a side dish or on its own it’s pretty good and very satisfying.
July 22, 2015
This is my set up for breakfast (when kids sleep late, so yeah, not that often.) You could always get the ingredients ready beforehand and have them available. Either way, just chop it all up and heat up a pan and you are ready to go.
Here are my ingredients:
Fresh thyme, basil
Hot sauce (optional)
I opted to just do a little “Egyptian egg” (or whatever you guys call it) action.
If you cook the egg just right, it’s soooo creamy, you won’t miss the butter and cream cheese.
March 4, 2015
I did a double take when I saw the name “sumo” as I was perusing the produce section of Whole Foods. Was this another crazy marketing ploy? First the “Paleo” section at the salad bar and now this! But it seems there is a type of mandarin orange called a Sumo Citrus. It looks a lot like those Ugly Fruits I always see but never buy (too ugly). But, any fruit named after a variation of the squat (and dead lift), not to mention a super cool sport where the athletes get to eat 10,000 calories a day is okay by me.
Apparently the sumo citrus (also known as Dekopon) have been in the U.S. for at least a few years and there is only a small window of time when they are available. The nutrition stats are similar to that of any orange, loads of vitamin C and potassium. Calories would be on the higher side than a normal sized mandarin orange due to its enormous size. You get a lot of bang for your buck with this fruit though. They are sweet, but, not cloyingly so and barely any acidic notes.
Best of all, you can tell scurvy to go bye bye!