Food, Kids, and a Camera
Ful mudammas (pronounced f-ool, rhyming with pool or tool, but why would I spell it like that, or foul?!) is a vegetarian dish that is a staple food item in Egypt. It is the national dish of Egypt. You cannot go to Egypt without trying ful at […]
I love pesto. And I love avocados. This dish combines these two loves into a flavorful and fresh pasta salad! I’m a proponent of creative cooking, and using ingredients you have on hand to create delicious meals. Its a survival skill that comes in handy when […]
Cooking with lentils adds so much versatility to your diet and menu. There are many benefits to using lentils in your repertoire, mainly being that they are a nutrient rich legume full of protein and low in calories. Since I started cutting back on the carbs I consume and trying to replace rice in most dishes and entrees, I have turned to lentils quite a bit. And you will not really feel the loss because lentils offer such hearty and satisfying meals. There are endless recipes, but this is one basic one I love to use as substitute for rice or pasta sides. It pairs well with chicken, meat, seafood, and even as a filling meal on its own. Lentils are a fiber all-star, providing both soluble and insoluble. This means they are a great source for cleaning out your intestinal tract, improving digestion, and relieving constipation and other irritable bowel syndromes. They are also heart healthy legumes, rich in magnesium and folate which helps keep your arteries clear and improve the flow of oxygen throughout your body. These high fiber seeds are also excellent sources of slow-burning carbohydrates to provide you with long lasting energy. Because of this they are also excellent blood sugar stabilizers, so diabetic or pre-diabetic people will benefit greatly from consuming lentils in lieu of pasta or rice. Lentils are also high in iron which will improve energy levels, and coming without the fat, cholesterol, and high calories of red meat lentils make for a perfect meat substitute as well.
Well, I hope you are now convinced to eat a bowl of lentils every once in a while.
So here is my basic lentil pilaf. You can use a variety of root vegetables to add depth and flavor but onions are definitely always in the mix here. A tablespoon of garlic always tops that off. I like to add chopped fennel or celery if I have some and a few diced carrots. Season with cumin, salt, and pepper and simmer in either broth or water. Throw in a cup of fresh spinach at the top of your pot at the very end of cooking to add some extra greens, iron, and plenty of beneficial phytonutrients. I love spinach and lentils. Yum!
French lentils are a hardier, green lentil that holds its texture and shape better when cooked. So, if you are new to lentils which can get smushy if you do not cook it right, start with green lentils. You can boil them just like pasta, strain them, then toss with your sautéed vegetables.
Brown lentils are more typically used in Middle Eastern cuisine to make kushary, mjadra, and other dishes. These can get a little too soft if you do not watch the pot. They cook similarly to rice. 1 cup of lentils cooks in about 3.5 cups of water. The key is to let it boil for about 10-15 minutes first to get the cooking going, then turn it down to low.
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You should sort (for dirt or bad pieces) and wash the lentils well.
Sautee chopped onion, minced garlic, and add cumin and salt. When softened, add the lentils, water and simmer until cooked. If using green lentils which cook faster and keep their shape well, simply boil in water with half an onion then strain. Add the strained, cooked lentils to sautéed onions, carrots, and other vegetables.
Lentils are the perfect side to salmon! One of our favorite meals!
Here is another one of my absolute favorite Middle Eastern dishes. “Mahshy” literally means stuffed, and I love all things mashy. Stuffed vegetables, stuffed grape leaves, and stuffed cabbage are all fantastic dishes in the Middle Eastern kitchen. Parsley and mint are prevalent in most […]
Tabbouli is my absolute favorite salad! If you have not tried it yet, you simply must! It is so fresh with the bold lemon and parsley flavors. The texture is delicate with tiny perfectly diced tomatoes, cucumbers, and bulgur. In this variation I boost the […]
Your other baker friends will be green with envy when they see and taste how fluffy and gorgeous these pancakes turn out! Not only because they are delicious, but because they are packed with spinach! The lovely green hue does little to the taste because the spinach is ground so fine in the Vitamix blender. All you are really getting is the healthy benefits, but the spinach itself is tasteless. Spinach is packed with more than the required daily value of vitamin A, vitamin K, manganese, and folate and plenty of iron, anti-oxidants, and anti-inflammatory phytonutrients. If you are struggling to get your kids to eat healthy spinach as I have been, then you will just LOVE this recipe. Not only is it full of spinach but it is made with whole wheat flour, less than 2 tbsp of sugar, and healthy vitamin D milk and eggs. I have little to protest in this recipe. You could use only 1 tbsp of sugar in the recipe if you plan to use syrup, but because I only topped it with fresh fruits and pureed raspberries, I added an extra dose of sugar.
The green color is very vibrant and fun, and there are a TON of excuses to eat a fun green pancake! Use any of these reasons to get your kids excited about breakfast and a spinach packed pancake (tip: you don’t HAVE to tell them there is spinach): St. Patricks day, those MSU game fans (I’ll take BLUE thanks), Halloween, conjuring Incredible Hulk powers, make a “Very Hungry Caterpillar, or just a green monster kind of morning!
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This recipe yields one of the best pancakes I have ever tasted and it is adapted from allrecipes.com; find it here. I substituted the white flour for whole wheat flour and pureed the spinach with the milk to make a nice bright green spinach milk. I was thinking about how we add spinach to all of our smoothies because its flavor is so discrete, so I thought it would be a great addition to pancakes as it would not really alter the recipe. For the topping, simply puree fresh or frozen and thawed raspberries and add sliced bananas. It is the perfect balance of sweet and tart! So here it is! Enjoy!
This dip is SO flavorful, zesty, and delicious! Roasted eggplant, fresh garlic, lemon juice and a dash of tahini sauce are what make up this delicious spread. Traditionally the eggplant is charred or grilled first to impart a smoky flavor, and some people use some […]
This is easily one of our favorite dinners in my home. It is my husband’s favorite dish I cook, and he only gets it when he’s REALLY good ;). This dish is perfect because it is so versatile with what vegetables you can add in, as well as […]
Creamy mushroom soup is really much easier than you think. It’s also nice to know exactly what is in this soup since you are making it in your own kitchen! Go take a look at your canned mushroom soup ingredients…cringe? Once you try this easy and tasty recipe- you will not be buying cans again! So go ahead, buy those fresh tasty mushrooms you’ve been eyeing!
I use baby bella mushrooms because they have such a rich hearty flavor. Mushrooms are an excellent source of nutrients; they are the only fruit or vegetable source of vitamin D, are high in B vitamins which boost metabolism, are high in antioxidants, and also offer a significant amount of selenium which helps the body develop red blood cells. Check out this helpful WebMD source for more details about mushroom’s health benefits.
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When you think of typical Egyptian food, kushary may come to mind. Kushary is a classic Egyptian comfort food. It is a popular street food in Cairo and throughout Egypt. Kushary is a delicious combination of common pantry grains, chickpeas, crispy onions, garlic, and savory-tangy […]
