Tag: middle eastern

Lime-infused roasted beet, beet green, and nectarine salad

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We followed this recipe from Dahlia Abraham-Klein’s cookbook, Silk Road Vegetarian, an adapted version of which is here: https://www.google.com/amp/s/creativecookinggf.wordpress.com/2014/06/13/roasted-beet-nectarine-salad-cookbook-chat-silk-road-vegetarian/amp/ Our modifications: first, like the original recipe, we omitted pine nuts, nutmeg, and feta cheese. Second, based on seasonal availability, we used 1 lb frozen peach slices in lieu of nectarines; we poured the contents into… Continue reading Lime-infused roasted beet, beet green, and nectarine salad

Lebanese oven-roasted salmon fillet

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We followed a recipe from Faye Levy’s Feast from the Mideast. An online version is here: http://recipesfrom4everykitchen.blogspot.com/2007/03/lebanese-roasted-salmon.html?m=1 We used dried Greek oregano in lieu of zaatar. We also cooked the whole salmon fillet (1 ¼) lb for 15-17 mins at 450. (Apr. 2017) Note: Marinate the salmon in the lemon juice/olive oil mixture for no… Continue reading Lebanese oven-roasted salmon fillet

Lebanese eggplant, chick pea, and tomato stew (maghmour)

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We tried another version of maghmour, this time a family recipe from Hadia’s Lebanese cuisine: http://www.hadiaslebanesecuisine.com/content/my-moms-lebanese-moussaka-maghmour-velvety-vegetarian-eggplant-stew-chickpeas-garlic-onions Our US measurements: 2 large eggplant (which we cut into 8 vertical pieces) and about 9 medium vine-ripe tomatoes. Our modifications: first, as a shortcut, we used a handheld blender to finely chop the onions and then the peeled… Continue reading Lebanese eggplant, chick pea, and tomato stew (maghmour)

Tunisian-style baked cauliflower frittata

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We tried this recipe, http://cooking.nytimes.com/recipes/1014472-tunisian-style-baked-cauliflower-frittata except that instead of boiling or steaming the cauliflower, we used ½ head cauliflower that we had oven roasted the day before (tossed with 1 Tbsp olive oil, a few sprigs each marjoram and thyme, a dash of salt and pepper, and oven-roasted at 425 for 40 mins), following the… Continue reading Tunisian-style baked cauliflower frittata

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Middle eastern-style chicken and chick pea stew. We tried this recipe: http://www.eatingwell.com/recipe/252878/middle-eastern-chicken-chickpea-stew/ We used 4 boneless chicken breasts (equivalent to two packages of Purdue packets, which we got at BJ’s Wholesale Club). After finding the stew too acidic, we added dash of sugar and about ½ tsp chicken beef bouillon (Better Than Bouillon) directly into… Continue reading

Lebanese-style stuffed eggplant

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We followed this recipe but modified it from stovetop to the oven: http://www.epicurious.com/recipes/food/views/lebanese-style-stuffed-eggplant-358052. (Note: sometimes this link does not work. You can Google “Lebanese stuffed eggplant epicurious” and it should show up.) How we modified: preheated oven to 375; used small (instead of large) onion; toasted pine nuts in toaster oven at 350 for a… Continue reading Lebanese-style stuffed eggplant

Armenian eggplant and minced turkey casserole

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The original recipe calls for minced lamb, but we tried to make it more low-fat with turkey. Preheat oven to 350. Heat a Dutch oven on medium-high heat, then pour 2 Tbsp olive oil. Add 1 chopped onion and 1 chopped and seeded bell pepper (here, a serrano pepper) and sauté until onion is translucent.… Continue reading Armenian eggplant and minced turkey casserole

Armenian-style roasted cauliflower with tahini sauce

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Preheat oven to 425. Break one head cauliflower into bite-sized florets, toss in olive oil to lightly coat (about 1 Tbsp), and add a few sprigs each marjoram and thyme (leaves only). Season with salt and pepper, then roast for about 40 mins (turning once). Remove from oven.Separately, make the tahini sauce: combine ¼ cup… Continue reading Armenian-style roasted cauliflower with tahini sauce