Saffron Rice Pilaf

This may resemble Spanish/Mexican rice in color, paella in taste but it lies somewhere in the middle.  It contains key ingredients of a Paella, is beautifully fragrant and can be an accompaniment to your own choice of protein. I personally like to pair it with juicy jumbo shrimps. You can cook them in or serve as a side dish. Don't get deterred by the list of ingredients...you're cooking them in one skillet after all.
Buen Provecho!

Serves 4

Ingredients:

1 medium white onion, finely chopped

1/2 red bell pepper, finely chopped

2 plum tomatoes, seeded and finely chopped

1 celery stalk, finely chopped

1 medium carrot, finely chopped

1 green chili pepper, thinly sliced

Pinch of saffron threads

1 garlic clove, minced

1 cup long-grain rice

1 3/4 cups homemade or store-bought low-sodium chicken stock or chicken bouillon

1 tbsp vegetable oil

1 teaspoon coarse salt

1/4 teaspoon freshly ground pepper

1 tbsp Fresh flat-leaf parsley, chopped

Method:

Heat oil in a large saucepan. Add onions, bell peppers, chili peppers and cook until tender. Add garlic and stir for 30 sec. Add carrots and celery and cook for 5 min. Stir in tomatoes and cook for 1 min. Add rice stirring constantly for 1 min.

Add chicken stock, saffron, salt and black pepper ,then bring to a boil. Reduce heat to low, cover and cook until all water is absorbed (15-20 min).

Sprinkle chopped parsley on top and serve.

Vegetable Puree Soup

I found a bunch of vegetables in the fridge just lying there this morning. What better way to combine them than into a soup, specially on a winter day? I just love soups...they're nutritious, comforting, versatile and above all they give me an excuse to indulge in some extra bread...fresh and rustic.

Serves 4

Ingredients:

1 large potato, roughly chopped
1 large celery stalk, roughly chopped
2 zucchini, roughly chopped
2  carrots, roughly chopped
1 leek, roughly chopped
3 cups chicken stock
1 chicken bouillon cube
1/4 cup light cream (or half and half)
Salt and freshly ground black pepper, to taste

Method:

In a heavy-bottomed soup pot, combine all chopped vegetables (potato, celery, zucchini, carrots and leek), chicken stock and bouillon. Bring to a boil, cover and cook for 35 min.
Use a hand blender to puree vegetables. Stir in light cream. Season with salt and pepper and serve hot with a slice of crusty bread.

Nutrition Facts: This soup is loaded with vitamins and fiber and mainly low in calories. Soups are a perfect option for those watching their diet. You make the choice of adding little cream, more butter or no fat at all.
Enjoy and stay warm!

Butter Lettuce Salad with Herb-Coated Goat Cheese

I had a similar delicious salad at a French bistro once and thought i'd add my own twist. Forget the mayo and sour cream, the herb-coated goat cheese adds enough flavor and creaminess with my simple light dressing. This is herby, crisp and creamy...

Serves 4

Ingredients:

1 Butter or Boston lettuce
1  log of herb-coated goat cheese (8 ounces), sliced

For the dressing:
1 tblsp dijon mustard
1 lemon, juice of
1 tsp honey
2 tblsp extra virgin olive oil (evoo)
salt and freshly ground black pepper, to taste

Method:

Layer butter lettuce leaves in a large plate, slightly overlapping. Add herb-coated goat cheese slices.

For the Dressing:

In a dressing bowl, mix dijon mustard and lemon juice. Whisk in honey, then evoo until the dressing thickens a bit. Season with salt and pepper. Drizzle on salad and serve.

 Tip: If you can't find herb-coated goat cheese, you can easily make your own. Combine chopped parsley, thyme, salt and black pepper in a plate then roll the cheese in the herb mix until evenly coated.

Nutrition Facts: Goat cheese is an excellent choice for those watching their fat intake. It contains less fat than cow milk cheeses (cheddar, cream cheese etc.)

Bruschetta with a twist

I enjoy eating classic dishes as is but when imagination sparks, i always think: how can i add my personal touch to that? For classic bruschetta, i add pine nuts and you should too. It gives a nutty flavor to that mouthwatering, juicy appetizer.

Recipe

Serves 4-6

Ingredients

3 ripe tomatoes on the vine, cut into quarters
3 garlic cloves, peeled
1 cup, fresh basil leaves
handful of pine nuts
1/3 cup extra virgin olive oil
salt and freshly ground pepper, to taste
1 loaf of french baguette, sliced

Method:

Preheat oven to 375 F. Spread slices of bread on a baking sheet
In a food processor, combine tomatoes, basil, garlic and pine nuts. Season with salt and black pepper and drizzle olive oil. Pulse until you get a chunky mixture. Transfer to a serving bowl.
Bake slices of bread for 3-5 min or until golden brown.
Serve bread and mixture separately or assemble and serve immediately.

Nutrition Tip: This is a great afternoon snack for everyone and mainly weight watchers. This meal is vibrant in colors, flavors and vitamins. You can also use whole wheat/grain toast instead for added fiber. Enjoy!

Classic Mushroom Soup

The season for hot soups has started and the one that marks this beginning in my kitchen is mushroom soup. I use low-fat accompaniments to the main ingredients to make this soup still taste incredibly rich, cozy and velvety.

Recipe

Serves 2-4

Ingredients:

1/2 lb, white button mushrooms, sliced
1 leek, sliced
1 chicken bouillon
1 tbsp, flour
2 cups, water
1/4 cup half and half or light cream
1 tbsp olive oil
salt and white pepper, to taste
grated parmiggiano reggiano, to taste

Method:

Heat olive oil in a medium pot and toss leeks and mushrooms until translucent. Stir in flour, then add chicken bouillon and water. Bring to a simmer, cover and cook for 20 min. Insert the wand of a hand blender into the pot and blend until smooth. Mix in light cream and season with salt and white pepper to taste. Serve in a bowl and top with some freshly grated parmesan cheese. Don't forget to dip in a piece of a fresh crusty bread as well! Bon appetit!

Middle Eastern Frittata

This is a simple and traditional yet hearty egg dish that you can enjoy for brunch, lunch or dinner. Potatoes and onions make a perfect marriage with eggs. If you've tried the Spanish version-the tortilla that is- you know what i'm talking about... D-E-L-I-C-I-O-U-S!

Recipe

Serves 4

Ingredients:

6 eggs
1 large potato, diced
1 medium onion, diced
1 cup parsley, chopped
1 green chili pepper, thinly sliced (optional)
2 tbsps flour
1 tsp baking powder
1/2 cup low-fat milk
1 tsp salt
1/2 tsp all spice
1/2 tsp black pepper
1/4 cup vegetable/corn oil

Method:

Preheat oven to 375 F.

In an oiled pan, fry the potatoes for 10-15 min then set aside.
Whisk the eggs in a bowl and then mix in the potatoes and the rest of the ingredients. Pour in the egg mixture in a greased baking dish. Bake at 375 F for 20-30 min or until the surface turns golden brown.

Serve hot, warm or cold. I like my piece slightly warm and wrapped up in a pita bread sandwich (or olive bread) with a fresh salad on the side. Enjoy!

Nutrition Tip: For cholesterol evaders, you can substitute 2 whole eggs with egg whites instead. That will leave you with less saturated fats, more protein, without sacrificing flavor since all the other ingredients make up for that. ;-)

Meat patties with pomegranate molasses glaze

These are called "Kafta" in Lebanon and are usually pressed around metal skewers and grilled over charcoal. Kafta is a delicious combination of ground beef and/or lamb, onions, parsley and spices. It can be molded in different shapes and cooked in many ways: this is one semi traditional yet succulent method of enjoying it and saving time. It is a must try for all meat lovers! I use a "secret" ingredient (rice flour) to hold the meat together and keep the texture light and tender. Remember my post on pomegranate molasses? Check it out here.

Recipe

Serves 4

Ingredients:

1 1/2 lb ground beef
1 large onion
1/2 bunch of parsley
1 tsp all spice

1/2 tsp freshly ground black pepper
pinch of nutmeg
1 tsp rice flour
1 tsp salt
1 tbsp pomegranate molasses
1/2 tsp lemon, juice of
1/3 cup vegetable/corn oil
1/4 cup water

Method:

Pulse the onion and parsley in a food processor until finely chopped. Transfer to a large bowl and add the ground beef, all spice, nutmeg, rice flour, salt and pepper. Use clean hands to gently knead until thoroughly combined. Form 1.5 inch-thick patties and fry on both sides in a hot oiled skillet until golden brown. Then add pomegranate molasses, lemon juice and water and bring to a boil. Cover and simmer for 5 min on low. Serve with pita bread and a salad.

Sauteed Spinach

This dish is one i grew up with, my mom  still prepares a lot of it as an appetizer for lunch and stores it in the fridge so she can have something ready for a light dinner the next day. She usually tops it with crispy fried onions, which boosts the flavors but this tastes very good without the added fats. For all spinach lovers, this is light, healthy and hearty. Just a squeeze of lemon and you're good to go...

Recipe

Serves 4

Ingredients:

1 pack of frozen cut spinach (available in all supermarkets)
1 medium onion, thinly sliced
1 clove of garlic, minced
3 tbsps vegetable/corn oil
salt, to taste
red pepper flakes (optional)
Lemon, to taste

Method:

Defrost the cut spinach and place in a colander for a few hours. Use a dry cloth to squeeze to wring the spinach from excess liquid. Set aside.
Put the oil in a pan at medium high, place the sliced onions and fry until golden (do not burn), then stir in the garlic, red pepper flakes and spinach. Cook for 5 min and serve warm or cold with pita bread.

Nutrition facts: Spinach doesn't get any healthier than this. Even "Popeye" agrees ;)
"Spinach is an excellent source of bone-healthy vitamin K, magnesium, manganese, and calcium; heart-healthy folate, potassium, and vitamin B6; energy-producing iron and vitamin B2; and free radical-scavenging vitamin A (through its concentration of beta-carotene) and vitamin C."

Broiled Sea Bass with Simple Lemon-Rosemary Sauce

Broiling fish fillets in the oven not only cuts back on saturated fats (from frying) but is also a very light and delicious way to enjoy a fish entree. I chose sea bass because the supermarket happened to be selling it wild and fresh that day. You can try other fish fillets such as tilapia, sable fish (black cod) or halibut. Chilean Sea bass is white, flaky, firm and has a delicately sweet flavor. It blends incredibly well with the lemon and rosemary essence...

Serves 2

Ingredients:

2  Sea Bass fillets
1 large lemon, juice of
1 sprig of fresh rosemary leaves
2 tbsp extra virgin olive oil
Salt
Freshly Ground pepper

Method:

Preheat oven to Broil and place rack one level above center. In a glass oven-proof baking dish season sea bass fillets with salt and pepper. Rub with oil. Coat evenly with lemon juice and rosemary leaves.

Place baking dish in oven. Broil one side for about 3-5 min or until fish turns into a more solid white. Then turn fillets over and cook for about 10 min or until internal T reaches 130 deg (use a thermometer).  Remove from oven and serve with a side of wild rice or sauteed green beans.

Nutrition Facts: Sea bass contains heart-healthy properties through its convenient source of essential fatty acids.  In fact, it offers 1g of omega-3 fatty acids per serving. Its mercury levels are somewhat high compared to other fish so i would have it occasionally.

Turkey Burgers with Light Herb Mayo

Every once-in-a-while, i like to take a break from greasy, fatty beef burgers and pick a more lighter version that still tastes delicious and satisfies a burger splurge. I came across this recipe while scanning through Food Network website and made a few twists that turn it into this super moist and fragrant burger.

Makes 4 servings

Ingredients:

1 lb ground turkey
1/2 cup light mayonnaise
1/2 cup sour cream
1 clove of garlic, minced
1 lemon, zest of
1/4 cup fresh rosemary leaves, chopped
1/4 tsp salt
1/2 tsp freshly ground black pepper
4 whole-wheat burger buns

Method:

For the Mayo mix:
Add mayo, sour cream, rosemary, garlic and lemon zest to a small bowl. Mix and set aside.


For the Burgers:
Preheat a grill pan on medium-high heat. Place ground turkey, half of mayo mixture, salt and pepper in a large bowl. Use your clean hands to gently combine and form 4 patties. Cook burgers on the grill for 8-10 min.
Cut burger bun in half. Brush both sides with a drizzle of olive oil and place on grill for 1-2 min. Sandwich buns with mayo mix, turkey patty and 1/4 cup of arugula. Repeat for each.

Nutrition Tips:

Substituting white buns for the whole-wheat ones adds heartiness and a good source of fiber. Using lean meat like turkey or even chicken cuts back on saturated fats. Adding light mayo is a smart way to moisten the patty while keeping it light.  Use herbs like rosemary to jazz up your meat. Add arugula instead of lettuce for some crunchiness.

You know you want one. :-)

Eat without the guilt...

Here are 10 disproved nutrition myths that no one should worry about anymore. Thanks to Cooking Light and research! Check out the full article here.

Myth 1: Added sugar is always bad for you.

It isn't if you make sure that next sweet treat you're about to have is nutritious enough to compensate.

Myth 2: Eating eggs raises your cholesterol levels.

Apparently, dietary cholesterol has little to do with the amount of cholesterol that your body produces and the one that circulates in your blood. The latter is mainly associated with saturated and trans fats that exist in your diet.

Myth 3: All saturated fats raise blood cholesterol.

New research indicates that certain types of saturated fats are in fact beneficial.  Take stearic acid for instance; "a type of saturated fat found naturally in cocoa, dairy products, meats, and poultry, as well as palm and coconut oils, does not raise harmful LDL cholesterol but boosts beneficial HDL cholesterol levels."

Myth 4: The only heart-friendly alcohol is red wine.

"Any kind of beverage that contains alcohol, when consumed in moderation (and that means one to two drinks a day), helps reduce heart disease risk."

Myth 5: Adding salt to the pot adds sodium to the food.

"Salt in the cooking water reduces the leaching of nutrients from vegetables into the water".
"It also speeds up the cooking process so you don't lose as many nutrients from overcooking."

Myth 6: Fried foods are always too fatty.

I thought this was pure, unbeatable reality until i read this.  When you keep frying oil at an optimal T of 375 F, you decrease fat absorption. So watch the oil and remember this is still part of occasional indulgence.

Myth 7: The more fiber you eat, the better.

Go back to the source and consider the foods that naturally contain fiber rather than supplemented with.  Stick with whole grains, vegetables, fruits, and legumes.

Myth 8: You should always remove chicken skin before eating.

How false is that? 

In fact, " a 12-ounce bone-in, skin-on chicken breast half contains just 2.5 grams of saturated fat and 50 calories more than its similarly portioned skinless counterpart." Not only that but "55 percent of the fat in the chicken skin is monounsaturated -- the heart-healthy kind you want more of"
Now you understand why you can enjoy skin-on roasted chicken every once-in-a-while.

Myth 9: Organic foods are more nutritious than conventional.

Don't we all think so?

There may not be a nutritional gap between conventional and organic foods but the latter are considered healthier because they don't contain any chemicals (herbicides, pesticides).

Myth 10: Cooking olive oil destroys its health benefits.

"As long as oil is kept below its smoking point, flavor and nutrition are intact. More important is how you store the oil. Fats and phytonutrients stay stable for up to two years in unopened opaque bottles stored at room temperature and away from light. Heat, light, and air drastically affect stability. Store oil in a room-temp cupboard, and use within six months."
Did you miss my entry on nutrients? Check it out here.

Mussaka a la Libanaise

Referred to as "Maghmour", this Lebanese appetizer is meat- and bechamel-free. It mainly consists of eggplants, chickpeas, onions, garlic all floating together in a thick and rich minty tomato sauce.
Taking a break from fried eggplants or foods in general? Follow my healthy version of this recipe. It tastes just as wonderful.

Recipe

Serves 4
 

Ingredients:

1 large eggplant, cut into 2 inch cubes
1 lb ripe vine tomatoes, chopped or 1 can crushed tomatoes
1 tbsp tomato paste
1 large onion, sliced
2 cloves of mashed garlic
1 cup of cooked /chickpeas (garbanzo beans) or 1/2 can, rinsed and drained
1/2 tsp of red pepper flakes  (optional)
1 tsp of dried mint or 5-7 fresh mint leaves thinly sliced
1/2 cup of vegetable oil or olive oil
Salt
Black pepper

Method:

Preheat oven to 400 degrees F.
Spread eggplant cubes and onions in a glass baking dish (pyrex).  Add 1/3 cup of olive oil and season with black pepper and salt. Toss until coated and roast for 30-40 min. Set aside.

Tomato Sauce:
In a food processor, blend the chopped tomatoes (or crushed tomatoes) until liquefied. (Drain if using fresh tomatoes). Transfer to a sauce pan, add tomato paste,  garbanzo beans, garlic, red pepper flakes and mint. Simmer for 15 min on medium low heat.

Pour tomato sauce over eggplants and onions. Cook in pre-heated oven at 350 F for 20-30 min.

Tip: While this dish has always been treated and served as an appetizer with pita bread, you can till enjoy it as your main course with a side of hot basmati rice.

A "KIND" Snack Bar

I'm not a big fan of snack bars but "KIND" is one of a kind and worth marketing. Here's why...

"It's kind to your body, your taste buds and the world".  That's what the  award-winning KIND bar has to offer you and more...

- Choose from over 15 delicious varieties under 2 lines: KIND Fruit & NUT and KIND Plus
- See and taste wholesome and all natural ingredients such as fruits, nuts and honey.
- Benefit from heart-healthy ingredients and the gluten-free version if you're a celiac.
- Stave off hunger and power yourself with a hearty mid-morning/ afternoon bar pre-workout or at any other time of the day. (you'll never see yourself in front of a vending machine or nibbling on candy bars!)

Love noshing on my personal favorites:
 Walnut & Date
Almond & Cashew
Almond & Coconut

Nutrition Tips: Most KIND bars contain between 150 and 190 calories. I personally try and resist the temptation of having more than one per day.
You can have 2 to replace your lunch meal especially if you're travelling long hours or need a grab-and-go bar to fill you up and help you go through a hectic day.

Banana and Date Bread (Low-fat)

Whenever i grab my morning skinny latte at Starbucks, i like to pair it with their famous banana and walnut bread...until one day when i accidentally found out its caloric value on their nutrition pamphlets. You should have seen my face! 4-9-0 Cal! That's a third or more of what i need per day...

Well, I still want to enjoy that coffee with something sweet and light. My mom helped me create this hearty and healthy bread recipe with the most delicious ingredients: Banana, dates and carob molasses. Let's consider the latter as a secret ingredient. ;-)

Yield: 1 loaf

Ingredients:

2 cups all-purpose flour
1/2 tsp baking soda
2 tsp baking powder
2 ripe bananas, mashed
7 dates, mashed
3/4 cup vegetable oil
3/4 plain yogurt (low or whole-fat)
1/2 cup brown sugar
1/4 cup carob molasses (or blackstrap molasses)
1/2 cup chopped walnuts
1/2 cup oats

Method:

1) Preheat oven to 350 degrees F.

2) Put the dates in a non-reactive bowl with 1 tsp of oil and microwave for 30 sec. Then mash them with a fork.

3) Sift flour, baking soda and baking powder in a medium bowl.  Add brown sugar and yogurt and whisk. Drizzle in oil. Using a rubber spatula, fold in bananas, dates, carob molasses and walnuts.

4) Line bottom of loaf pan with parchment paper. Pour bread mix and sprinkle with oats.

5) Bake for 50-60 min or until a toothpick inserted in the middle comes out clean. When ready, allow to cool for 5 min before turning the bread out of the pan. Let it cool on a rack for an additional 5 min and serve.

 Note: You should be able to find carob molasses in any middle eastern market. If you don't like its taste, replace with an equivalent amount of brown sugar (approx 1/2 cup).

Nutrition Facts: 

This recipe is clearly low in fat as it's eggless and butterless but i promise it doesn't sacrifice flavor.
While the main ingredients contain high amounts of sugars, a decent slice won't taste overly sweet and the high nutritious value- such as the rich amount of dietary fiber- is enough to balance that out. ;-)

Garlic Dip (Toum)

I don't mean to scare you away with this title! Toum is the Lebanese aioli that always accompanies shish taouk. I'm including the recipe for my friend and all those who want to try it out.

Ingredients:

1 head of garlic, peeled
1/4 cup mayonnaise (I use a light version)
1/2 cup vegetable oil
2 tbsp lemon, juice of
1/4 tsp salt

Method:

Place peeled garlic cloves and salt in a food processor. Puree until you get a smooth texture. Slowly pour in the oil in a steady stream until the mixture turns smooth and white. Mix in the mayo and lemon and adjust to taste.

Tips:

If you're worried about garlic breath after this meal, chew on a few sprigs of fresh parsley or a few leaves of mint. Some also recommend drinking hot mint tea. Scraping your tongue with a bit of toothpaste using a scraper can help eliminate bacteria or build-up.
All these can mask the garlic breath but nothing will make it disappear except avoiding eating garlic altogether.

Hope this helps!

Zesty Chicken Skewers (Shish Taouk)

Ahhh... this famous Lebanese chicken dish brings fond memories of Sunday BBQ with family!

Zesty, juicy and packed with flavors, "Shish Taouk" is ranked one of the best chicken skewers out there.
 

Serves 4

Ingredients:

4 boneless skinless chicken breasts, cubed

1-2 garlic cloves, peeled and crushed

1/4 cup corn/vegetable oil

1/2 lemon, juice of

1 tbsp paprika

1 tbsp red pepper paste (or tomato paste)

1/2 cup plain yogurt

1 tsp salt

2 tsps black pepper

Skewers

Method:

-Mix all ingredients in a glass (or non-reactive) bowl until chicken cubes are coated.

-Cover and refrigerate for 2-8 hrs or leave it to marinate overnight. A longer marination will tenderize the chicken and make it more flavorful.

-Thread chicken on skewers (5 cubes on each) and cook over a grill for 10-15 min (5-7 min on each side).

-Optional: Place remaining marinade in a sauce pan and boil for 5 min. Serve as a dipping sauce for the chicken.

If you want to serve them indoors,  cook them on a flat griddle. They'll get the grill marks you want and still taste delicious.

Enjoy this dish with pita bread, fattoush salad and garlic dip (optional).

 Tips:

-If using wood skewers, soak them in water for 1 min so they don't burn.
-Love grilled vegetables? Alternate between chicken and vegetables on skewers. Famous picks include mushrooms, pearl onions and bell peppers.

Happy Mother's Day!!! It's Spring time!

Yes, it's Mother's Day and the 1st day of spring in Lebanon and other neighboring countries!

An exotic bouquet of flowers, crafty greeting card, spa treatment..there are countless, special ways to honor motherhood...

Sometimes the simplest ways are the best...so how about celebrating the day with a sweet delight like  decadent chocolate sablés from your own kitchen?

 Let's get to the recipe. ;-)

Sablé au Chocolat... Replicating my mom's recipe.

Grab your friend, mom or child and let's have fun making one of my favorite desserts. We all deserve that sweet bite every once-in-a while... Ever since i was a child, i remember enjoying every bit of my mom's decadent sablés. They'd be gone in 24 hours.

Definition: Sablé is a classic French cookie originating in Normandy. The word sablé is French and stands for "sand". As the name implies, it has the sandy and similar texture of delicate shortbread cookies. As you can see, 2 layers of sablé can be made into a sandwich after spreading chocolate or jam filling.

Nutrition Tip: Enjoy desserts in moderation. As Marcus Tullius Cicero once said: “Never go to excess, but let moderation be your guide.”

Recipe:

Makes 35 cookies.

Ingredients:

2 cups white flour

1 cup unsweetened cocoa powder (good quality)

2 sticks unsalted butter softened

1/2 tsp baking powder

a pinch of salt

1/2 cup sugar

1 egg

1 tsp vanilla extract

2 cups semi-sweet chocolate chips (good quality)


Method:

Use the bowl of an electric mixer (or a hand mixer), beat butter until light and fluffy. Then add sugar, egg and vanilla extract and beat until blended.

In a separate bowl, sift the flour, cocoa powder, baking powder and salt. Add the dry ingredients to the butter mixture gradually and beat just until a smooth dough forms. Do not over-mix the dough.

Transfer the dough on lightly floured work surface and knead it a few times to bring it together. Wrap it in plastic wrap and refrigerate for 1-2 hrs.

Preheat oven to 350 degrees F (177 degrees C) and place rack in the center of the oven. Line two baking sheets with parchment paper and set aside.

Roll out the dough until 1/4 inch or 1 cm thick and cut out the sables using a lightly floured 2 inch (5 cm) fluted cookie cutter.

Place them on the baking sheet and bake for 12-15 min. Then place them on a wire rack to cool completely before sandwiching them with the chocolate filling.

For the Chocolate Ganache:

Place semi-sweet chocolate chips in a bowl and microwave for about 1 min.

Roasted Eggplant Dip

If you like baba ghannouj, then you'll love this:

My mom's delicious Mediterranean take on eggplants.

Ingredients:

1 large eggplant cut into cubes
1/2 red bell pepper cut into cubes
1 medium onion sliced
2-3 garlic cloves
2-3 tbsps balsamic vinegar
Black pepper
Salt

Method:

Preheat oven to 400 F.
Spread eggplant, bell pepper, onion and garlic on a non-stick baking sheet. Add 2 tablespoons of olive oil and season with black pepper and salt.
Roast vegetables for 30-4o min or until tender. Use a fork to mash them and create a chunky dip. Mix in the balsamic vinegar to give it some tanginess and serve with pita chips or warm bread.

Note: This healthy dish is served as a delicious appetizer for lunch or dinner and even as an afternoon snack.

Nutrition Facts: To start with, eggplants are a great choice for those watching their weight. A cup of eggplants (cubes) has only 20 calories.
They also contain a very good source of dietary fiber, potassium, manganese, copper and thiamin (vitamin B1).

Shop Gourmet Style...

Thought i'd share a slice of good food shopping too...

I was wandering the streets of Mill Valley, CA last week and to my great fortune, i found myself standing in front of Tyler Florence's shop. I rushed inside like someone waiting to experience an unprecedented adventure and there HE....sorry IT was: A very elegant selection of "French copper cookware", " boutique Italian olive oils", "the finest antique chopping blocks, " local Marin County preserves" in addition to "the world's finest culinary tools, accessories, cook books and local artisan products..." If you love shopping gourmet products like me, you could spend hours exploring, reading (yes in its cozy food library), learning about new ingredients and using your creativity to incorporate them in future recipes.

The next time you happen to be in San Francisco, take a short road trip to Mill Valley. It has a very charming town center and cute boutique shops lining up the streets.

Oil with Style...

I've had it mixed up with scrambled eggs at a brasserie in NYC and just fell in love with the combination. Since then, i've been trying to find creative ways to incorporate it into other dishes. Ever tried it in a salad? Well, think of arugula salad dressed with balsamic vinegar, evoo (extra virgin olive oil), salt & pepper and very little truffle oil (1/2-1 tsp). Remember a little does go a looooonng way...
If you ever feel like adding a deep aroma and some class to your dish (whether meat, pasta, pizza or other) think of investing in this precious oil. Not only you will kick it up a notch but also benefit from the grapeseed oil the truffle is infused in.
Nutrition Fact: It contains linoleic acid, a polyunsaturated fatty acid that contributes to fighting heart disease and bad cholesterol.
Product Fact: La Tourangelle is specialized in the production of a wide variety of gourmet oils. Learn more at www.latourangelle.com

My take on Indian Eggplants

Ingredients:

10 Indian Eggplants

1 cup short grain rice

3 large tomatoes: 1 diced, 2 whole

1 onion (chopped)

1/2 red bell pepper (diced)

1/2 cup parsley (chopped)

1/4 cup mint (chopped)

1/4 cup lemon juice

1/2 cup olive oil

1 cup water

1 tsp salt

1/2 tsp black pepper

Method:

Stuffing: Place rice in a colander and rinse under running tap water (about 1 min). Combine rice, tomatoes (diced), bell peppers, parsley, mint, lemon juice, oil, salt & pepper in a bowl.

Hollow eggplants and stuff them with the rice mix.

Sauce:
Cut 2 whole tomatoes into large cubes and place them in a food processor until liquefied.
Transfer to a sauce pan and add stuffed eggplants and 1 cup of water.
Cook for 15-25 min on medium low heat.

Fattoush: A famous Levantine salad

Need a salad bursting with colors and flavor? That's fattoush, the famous, healthy and delicious Levantine pita bread salad. I personally add few drops of pomegranate molasses to my dressing, which makes a huge difference.

Ingredients:

-2 romaine hearts chopped

-2 small cucumbers (English or Persian) diced

-3 radishes diced

-2 medium vine tomatoes diced 

-1/2 cup chopped parsley leaves (no stems)

-1/4 cup chopped mint leaves (no stems)

-2-3 green onions sliced (white and green parts)

-1 loaf of pita bread (toasted)

Dressing:

-1/4 cup lemon juice

-1/2 tsp sumac

-1 tbsp pomegranate molasses

-1/2 cup olive oil

-1/2 tsp salt

-Pinch of freshly ground black pepper

Method:

Break the pita bread in small pieces, toss with some oil and spread them on a baking sheet. Toast in oven for 10-15 min at 375 F or until crispy golden brown.

Toss all ingredients in a salad bowl and serve.

Pomegranate Molasses...Another Flavor Enhancer

Or Debs Remman (in Lebanese). Did i forget to mention my origin? Yes, i am a very proud Lebanese. :-) That fact alone is hopefully going to contribute great things to my blog.

Now let's go back to the molasses. It's a syrup-like reduction of pomegranate juice usually combined with lemon juice, sugar and water. It has a unique deep purple color and an exotic tartness/sweetness flavor. Used in a wide variety of Persian and Middle Eastern dishes, some of which i'll share with you today. It brings a meal to a whole new level: from salad dressings , meat glaze, dipping sauces and even desserts.

You can find it at many Middle Eastern food stores and wider-ranging supermarkets (international isle). There are simple recipes if you decide to make it yourself.

I mix it every time with my fattoush salad. In fact, i strongly recommend its use to jazz up your greens next time you make a salad. It can also enliven any type of meat like my beef patties or "kafta" adding juiciness, tanginess and appeal.

Nutrition Facts: With 40 calories in 1 tablespoon, "it helps add the nutritional value of the pomegranate---polyphenols, antioxidants that protect from cancer and cardiovascular disease---to many kinds of meals."

Product Facts: Cortas is specialized in manufacturing "the finest Lebanese gourmet products". Click here for more info.

Nutrients have a shelf life too...

Do you ever think about the nutritional value of a” good” food you’re eating or about to eat? Well, you may not be getting enough of that healthy value. According to research, it all depends on how long the food has been sitting on the shelf, what it has been exposed to, or just the way it has been stored.

For example, frozen orange juice has double the vitamin C content as the regular one.

Olive oil loses 40% of its vitamin E content after direct exposure to light or sitting next to the stove.

Green tea, if not stored in air-tight container, gives up 32 % of its antioxidants.

Honey, which i thought would last for ages, loses 30-50% of its antioxidant power after 6 months.

Note: These are eye opening facts for you to consider the next time you feed yourself or family these super healthy foods. And make sure to diversify your diet.

Feta Cheese Salad

Ingredients

1 cup crumbled Greek feta cheese
1 tomato diced
1 green onion stem finely chopped (white and green parts)
1 small cucumber diced
4 leaves of mint finely chopped
1/4 cup extra virgin olive oil
Freshly ground black pepper
Salt

Method:

Combine all ingredients in a bowl and toss. Serve with warm pita bread.

Note: This is a very simple, healthy and refreshing salad that you can serve for brunch or dinner. Pair with hot ceylon tea and enjoy!

Shallot oil?!

My first recognizable encounter with shallot oil was at Slanted Door restaurant in San Francisco…dipping crispy imperial spring rolls in the house-made dipping sauce. Well, that shallot oil seems to be the secret of its success. It is also mixed into their refreshing grapefruit salad dressing … It is incredible! That oil can do wonders i thought… I had to own one.

I couldn’t find it at local supermarkets. I also tried looking for it online but in vain… Asian markets may carry it since it is mainly used in their cuisine. I came across a few articles that share homemade recipes for shallot oil, some of which also point out that it can be used to dress blanched vegetables and Asian noodles or enhance the flavor of soups and stews.

Click here to prepare shallot oil. Reserve the crisp fried shallots for an added crunchiness to your dish!

Nutrition Fact:

1 tbsp crisp shallots: “Calories 18 kcal, Total Fat 1.2 gm, Saturated Fat .2 gm”

1 tsp shallot oil: “Calories 41 kcal, Total Fat 4.6 gm, Saturated Fat .8 gm”

Vegetable Soup

Ingredients

1 leek washed and finely sliced
2 carrots finely chopped
1 zucchini diced
2 stalks of celery finely chopped
1 potato cut into 1/2 inch cubes
1/3 cup green peas
4 cups of chicken stock

Method:

Combine all ingredients in a saucepan and bring to a boil. Then turn the heat to medium-low and cook for 30-40 min. Season to taste with salt and freshly ground black pepper.

Note: For those of you seeking a vegetarian option, substitute the chicken base with a vegetable one.

Potatoes with Cilantro

Serves 4

Ingredients:

4 medium potatoes
3-4 cloves of garlic, crushed with a pinch of salt
1 cup of finely chopped fresh cilantro
1 tbsp of dry cilantro/coriander
1 tsp salt (as desired)
1/2 tsp of red chili powder (as desired)
2 cups of vegetable oil (for frying)
Pita Bread

Method:

1) Wash fresh coriander, drain and put on a clean piece of cloth to dry for 5 minutes. Peel potatoes, wash and chop into small 1/2 " cubes, rewash and drain.

2) Fry potatoes in hot oil until golden - brown, put on absorbent paper.

3) In a separate pan, mix garlic, dry coriander and salt and fry until fragrant (a couple of minutes).

4) Add fried potatoes and chili powder. Stir well for 2 minutes.

5) Stir in fresh cilantro then remove from heat.

Serve hot with pita bread.

Note: This delicious Lebanese dish is usually served as an appetizer or Mediterranean tapas.

Hint: For a healthier less oily option, bake the potato cubes at 400 F in the oven for 15-20 min or until golden brown.