Fresh Levant

Spiced Kale Chips

noreply@blogger.com (Anita) — Wed, 25 Jan 2012 14:11:43 PST

Hi there. I'm still here and really wanting to share recipes. A year later, I'm still on my detox diet and working really hard to reach a wholesome state of being. Although quite difficult at times, it has been an enlightening path this detoxing thing. I have had the opportunity to creatively explore our food and reinvent our meals. I am fascinated and impressed by the kids' attitude towards the non-existence of sugar (of any kind) in our kitchen and many many other favorite things, and their resiliency to find other snacks to dive into.

The snacks seem to take turns in the number one spot. And these past few weeks, Kale has been king! Lacinato kale or Dinosaur kale is an heirloom plant from 18th century Italy, and has these scaly, embossed leaves. They make for the perfect snack, packing quite a nutritional punch.

As the kids settle down from the school day, we've made a habit of gathering at the kitchen table in the afternoon for a plate of kale chips, and a bunch of books or crafts. I like these moments of quiet satisfaction, and while they playfully create new art pieces for the wall, I enjoy a short moment of silence reading and browsing through some favorite books.

Spiced Kale Chips

1 bunch of kale, washed and completely dry

3 tbsp grape seed oil (or sunflower oil)

1 tsp sesame oil

Flavorings (sea salt, dried mint, ginger powder, chili powder, sumac, oregano, etc.)

This time I made a batch with sea salt and mint, and one with oregano and sumac.

To prepare, separate the leaves from their stalks just by running the knife down the edge of the stalks on both sides of it. You can save the stalks to be used in smoothies or discard.

Place the leaves on a dehydrator rack or an over sheet. In a small bowl, mix the oils together. With a pastry brush, gently oil the leaves sparingly, sprinkle your choice of seasoning.

Place in a dehydrator set at 105˚F for 2 hours or in a 200˚F oven for 15-20 minutes until crispy.

- Remember that temperature settings may vary from oven to oven, do a test batch first. The temperature has to be gentle in order not to burn the leaves which will have a bitter flavor.

Enjoy!

Squash Love

noreply@blogger.com (Anita) — Mon, 14 Nov 2011 18:36:24 PST

Hello. It's the week before Thanksgiving. Wow. It's my favorite time of year, the time when everyone is a bit more tuned in to family, to being with loved ones, to simply being. Somehow, work becomes less important, problems less pronounced and a cloud of happiness and contentment sprinkles overhead these tiny moments of relaxed breaths. Take some deep ones :)

Here's to this festive Fall moment! And to Squash of all types and colors. This hearty vegetable practically finds its place in just about anything I make. I want to share with you some of my favorites, hope you'll try one or all.

Roasted Spaghetti Squash with Artichokes, Greens and Pomegranate

Roasted Delicata Squash Soup

Roasted Spaghetti Squash and Chanterelle Confit

Lentil Squash Soup

Pumpkin Apple Smoothie

Roasted Red Kuri and Shiitaki Dumplings in a hearty Lamb Sauce

What a wonderful time in our lives!
Cheers to all.

Gluten/Sugar Free Apple Cranberry Tea Cakes

noreply@blogger.com (Anita) — Mon, 31 Oct 2011 10:27:04 PDT

Another beautiful Fall day here. A busy week ahead, in the kitchen prepping for three back to back birthdays (hubby and kids). The kids' parties this year are especially challenging seeing as we are still on our detox diet. I have been developing, testing and adjusting recipes last week, and I have found the cake part quite easy in relation to having to come up with a frosting for the cakes that is sugar free, dairy free, soy free, coconut free, etc. Phew! I'll have an update later on this exhaustive task.

So Happy Halloween! Today I woke up with a recipe in mind to use the season's first cranberries. We've been munching on them all day yesterday. So delicious on their own and so much better than their dried counterpart. They float like little jewels in the batter of these little tea cakes.

If you have a sweet tooth, you will need to add some more sweetness to them, because these cakes are delicately sweet. Although they are delicious just as they are with a glass of rice milk or some lemon verbena citronella tea. I hope you like them too.

Gluten/Sugar Free Apple Cranberry Tea Cakes

1/2 cup superfine sweet rice flour
1/2 cup potato starch
1/4 cup all purpose gluten free flour (I used King Arthur Flour)
1/4 cup cornstarch
1/2 cup brown rice syrup ( you can substitute for agave)
1/4 cup grape seed oil
1/2 cup almond milk or rice milk
2 tbsp blonde flax seed meal
2 tsp truvia
2 eggs, room temperature
1 tbsp vanilla
1 tbsp lemon juice
1 tsp baking powder
1/2 tsp sea salt
1/2 cup fresh cranberries
2 cups apple chunks (I used 2 winesap apples)

Peel the apples and cut in chunks, place in a bowl and mix them with the lemon juice to avoid discoloration.
In the bowl of a mixer, beat together eggs, brown rice syrup, vanilla, and salt until well blended and doubled in size. Add almond milk and mix again. In another bowl, whisk all other dry ingredients until well blended and fold into the liquid mixtures. Add oil and run the mixer for a few seconds until all blended. Fold apples and cranberries into batter. Bake at 350˚F for 15-20 minutes depending on the size of the mold used. Let cool completely before handling.

Halloween Thoughts

noreply@blogger.com (Anita) — Fri, 28 Oct 2011 13:49:35 PDT

For as long as I can remember, I've been a seeker of information - an eternal student. I love to know the history of how everything originates, why we do the things we do, where the traditions came from, why we cook certain foods on certain holidays. Sometimes, the answers are fascinating but mostly I am often reminded that we have all shared a similar or the same history and essentially we are One.

This Halloween weekend, as you are wrapping your little ones in their superhero, princess or furry costumes, take a moment to breath in the air that our ancestors and ancient families breathed thousands of years ago. And while, on that cool autumn night, they were calling on the departed souls for advice, we can - with that breath- allow our hearts to be free and open them wide, radiating light around our beautiful planet and lifting those that need it to the possibility of this new world and this new Earth.

We have segregated ourselves by nation, language, religion, class, color, height, beauty, possessions and every possible sub-category, and that will not serve us anymore, for ultimately we are all One People, sharing One Earth with One Heart and One Consciousness uniting us everywhere.

Happy Halloween Weekend to All!

Roasted Delicata Squash Soup - Perfect Welcome for Fall!

noreply@blogger.com (Anita) — Wed, 28 Sep 2011 13:57:27 PDT

It's been a mostly rainy first week of Fall, begging for soups and autumn dishes - satisfying, colorful and healthy. And on a personal note, I've been finding much satisfaction in clean and simple cooking, no fads, no trendy ingredients - just what naturally resonates with me. Many of the recipes lately have been transmuted from flavors of childhood to present dishes that we are loving. If I were to give you advice for your kitchen musings, all I would say is trust your intuition and work with ingredients that feel true to you. Fads and trends come and go just as fast, find your core ingredients, and go wild!

I love using squashes in soups. Butternut, Delicata and Red Kuri are some of my favorites. You can find some of my recipes here and here. I recently was told by my Dr. that I could almonds again. To a nut'aholic like me, who has not been able to have any nuts since January, this piece of news was enough to cause some crazy dance moves in celebration. I came from that visit, my mind racing with all sorts of concoctions I can achieve with some almonds. Here is the result.

Roasted Delicata Squash Soup

For the Broth
2 quarts water
1 whole chicken, cleaned
2 bay leaves
4-6 kefir lime leaves
3 lemon verbena leaves
6 cardamon pods

Place all in a large pot, cover and simmer for an hour. Turn off heat and let cool covered for 20-30 minutes. With tongs, carefully remove the chicken and place in bowl to be pulled. Strain the broth and set aside.

For the Soup
6 cups chicken broth
2 Delicata squash, roasted (you can also use Butternut)*
1 tbsp ginger, grated
1 tbsp olive oil
2 apples, roasted (any of your favorite sweet kind)
or 1/2 apple sauce, unsweetened
1/4 cup almond butter, unsweetened
1 1/2 tsp sea salt (adjust to taste)
1 tsp coriander, ground
Juice of one lemon to finish
Handful of fresh thyme to finish

In a large pot, over medium heat sauté the ginger with the olive oil for just under a minute. In a high powered blender, add broth, squash, apples, almond butter and bring to a liquid. Pour over the ginger, add the salt and spice and bring to a gentle simmer for 15 minutes. Adjust seasoning to taste. Turn off heat, pour lemon juice and add thyme. Enjoy!

* To roast the squash and apples, slice in half, clean out the seeds, place on a baking sheet and roast at 400˚F for about 30-40 minutes until tender. Sizes must be similar to finish roasting at the same time. Note, I use the squash unpeeled, but you can peel if you desire.

Gluten Free Carob Cake (Faux Chocolate Cake)

noreply@blogger.com (Anita) — Sun, 13 Nov 2011 04:13:54 PST

Years ago, carob was traditionally used as a sweetener in Lebanese baking. To this day, many Lebanese love mixing carob molasses and sesame butter (tahini) to make a delicious sweet bite after a meal. The molasses is made by soaking the carob pods in water and reducing the extract to make a thick syrup.
Carob cake is a very traditional dessert made in the mountains of Lebanon, especially the area called "the District of Carob" (Iqleem el Kharoob) which is south of Beirut, in the Chouf Mountains.

This carob cake, however, is not the traditional recipe. It has the reputation in my household as the other chocolate cake! It smells and tastes quite close to chocolate, although die hard chocoholics would certainly disagree. You be the judge! The recipe has progressed from being vegan, sugar-free and gluten-free to the just the latter two. It began as an experiment to come up with a dessert for the kids that was sugar free/grain free/chocolate free and vegan. THAT feat was accomplished, and then in the past month was morphed to yet another great cake. I hope you try it and let me know what you think.

Gluten Free Carob Cake (my faux chocolate cake)

1/2 cup brown rice flour

1/4 cup cornstarch

1/4 cup carob powder

1 tsp baking powder

1/4 tsp baking soda

1/4 tsp sea salt

1 stick ghee (or butter), softened

3 eggs (I used small fresh eggs) or 2 extra large eggs

1/4 cup pear purée

1/4 cup almond butter

1/2 cup agave nectar

2 tbsp carob molasses (you can get it from any Mediterranean market)

1 tbsp vanilla extract

1 tsp lemon zest

In the bowl of a mixer, whisk the ghee (butter) and agave until they form a smooth ribbon. Add eggs one at a time and continue whisking to completely incorporate. Add pear purée and almond butter and blend all together. Sift all the dry ingredients and fold into the liquid ingredients. Pour the batter in a cake pan ( I used a 6"x2" round). Bake at 325˚F for 35-45 minutes depending on your over.

Stuffed Cousa in Lemon Herb Sauce

noreply@blogger.com (Anita) — Mon, 12 Sep 2011 18:29:08 PDT

What a brilliantly sunny and mild week it has been. The fig tree in the backyard actually believes it's Spring again and started blooming. It's a sneak peak of a glorious Fall season, my absolute favorite. It's a wonderful time to plan and organize, and of course to cook. We are lucky to have a bountiful year-round Farmer's Market. Last Thursday, I made my way there before the weekend rush and found these gorgeous looking Mediterranean Cousa Squash. A delicate and mild squash that is traditionally braised in a sauce and stuffed with a variety of vegetables, rice or ground meat.

Here's a delicious and light recipe for another variation.

Stuffed Cousa Squash in a Lemon Herb Sauce

10 Cousa squash, cleaned and carved out
2 cups water or stock if desired
1 cup brown rice, cooked
1/4 lb ground bison
1 bunch cilantro, finely chopped (divided in half)
1/4 cup olive oil
1/4 cup lemon juice, fresh
1 + 1/2 tsp sea salt
1 tsp dried thyme
1 tsp chervil
2-3 lemon verbena leaves
1/2 tsp coriander, ground
Freshly ground pepper to taste

Carve out the cousa with a squash corer (usually found at Mediterranean stores). Reserve the pulp and add it to the stuffing. Sprinkle a little salt inside the squash. In a skillet with a little olive oil, sauté the meat with the ground coriander until done. In a bowl, mix together the meat, cousa pulp, cooked rice and half of the chopped cilantro. Add to it 1/8 cup of lemon juice and 1/8 cup the olive oil, 1/2 tsp salt and pepper to taste. Mix well, taste and adjust seasoning. Stuff the cousa and pack tightly. In a heated heavy pot, drizzle the bottom with olive oil, then line the stuffed cousa. Sauté for a couple of minutes, then add water until it covers cousa approximately 2 cups. Add the dried herbs, lemon verbena and 1 tsp salt. Cover and cook gently over medium heat until the cousa is fork tender. Finish with lemon juice and the rest of the chopped cilantro. Serve hot or cold.

Brown Rice Pan Bread and a Chysamthemum Pomegranate Salad

noreply@blogger.com (Anita) — Thu, 11 Aug 2011 07:24:07 PDT

Hello dear friends. I've missed writing here. I've been meaning to share this bread recipe for a long while. We, Lebanese folks, love our bread and use it a whole lot in many different ways - rolled for sandwiches, as a scoop for stews, as a snack with zaatar. Early in January, I had to find ways to replace this bread. After many many tests I had come up with a really good substitute.
A brown rice bread that is packed with nutrition and flavor. Its applications are similar to a pita bread or a tortilla, but more delicate. Over the months, I have made it hundreds of times and shared the recipe with several friends and family members who were looking for alternatives to wheat or grain in general. The kids and I love it warmed, drizzled with olive oil, sea salt and oregano.

I also want to share with you a wonderful easy salad. This is the season for pomegranates, my favorite fruit hands down - I'm sure I've said that about peaches too! When available during the very short season, I use pomegranate in as many recipes as I can. During a recent trip to the local Asian market to pick up some, I spent time browsing the greens section packed with some wonderful greens, and picked up a few varieties of spinach, bok choy and chrysanthemum greens. Tung Ho as it is labeled is a fragrant edible chrysanthemum which looks exactly like a leafy version of the ornamental plant. I have been using it sauteed with a variety of herbs, brown rice and lamb, and in this greens salad that I will share with you. Happy cooking! Enjoy.

Brown Rice Pan Bread

1 cup brown rice flour ( I use Lundberg's Golden Rose variety)

1/4 cup (packed) rice bran

1/4 cup (scant) flax seed meal

1/2 tsp nigella seed oil (optional)*

3 tbsp olive oil

1 tsp baking powder

1/4 tsp sea salt

2 cups water

Place all the ingredients (minus the water) in a large bowl. With a whisk, mix throroughly until the mix become grainy. This is to help the flour absorb the oil. Make a well in the center and add water gradually mixing as you add. Depending on the rice flour used, you may need more or less water. Add it slowly and judge. The consistency should resemble that of a runny pancake batter or a crepe batter. Heat a flat non stick pan or griddle on medium high, measure a 1/2 cup of the batter and pour on the griddle in a circular fashion, starting from one point and ending at the same point. The batter will spread to fill the middle. If you notice the batter getting thicker, add a bit more water. Cook the bread on one side until browned and then turn over to the other side. Remove and place on a cooling rack before piling them up. Refrigerate if not using on the same day. The bread will last in the refrigerator for 2 days.

* Nigella seed has been middle eastern staple for thousands of years known in Arabic as Habbat al Baraka. The oil is very fragrant with phenomenal immunity boosting qualities. You can find it at Middle Eastern markets or online. It adds a beautiful fragrant to the bread.

Chrysanthemum Pomegranate Salad

2 cups edible chrysanthemum, chopped

1 cup Italian parsley, finely chopped

1 cup dandelion, chopped

3-4 stalks green onions, diced

2 cucumbers, sliced

1 cup pomegranate arils

1 lemon, juiced - about 1/4 cup

1/3 extra virgin olive oil

1 tbsp pomegranate molasses

1/2 tsp sea salt (adjust to taste)

Chop all ingredients, place all in a bowl and toss until well blended. Enjoy.

Mediterranean Chicken Salad with Artichoke Spinach Relish (dressing)

noreply@blogger.com (Anita) — Mon, 11 Jul 2011 15:11:59 PDT

*Hello Friends, please make note of the new site address www.myfreshlevant.com

Do you sometimes dream solutions to your questions?? A couple of weeks ago, I did. Let me backtrack a bit. I'm one of those foodies that's always thinking about ingredients and how they would fit together to create new flavors. This process has been on overdrive since my detox began (which I'm still on, believe it or not). I went to sleep the other night with food on my mind. I wanted to revamp the artichoke spinach dip to a dish that I could have, and I woke up the next day with a vague plan.

As I began chopping and dicing, everything sort of fell into place beautifully. Since then, I have made this salad three times. I'm excited to share it with you today.

Mediterranean Chicken Salad with Spinach Artichoke Relish

2 skinless chicken breasts, grilled and diced
3-4 stalks celery, diced
1 large Granny Smith apple, diced
1 bunch green scallions, green stalks only diced ( if you use the whole scallion, 1/2 the quantity)
2 tbsp fresh thyme leaves
3 tbsp fresh oregano leaves
1/4 cup fresh mint leaves, cut
3 tbsp extra virgin olive oil
1 large lemon, juiced about 1/4 cup
1/2 tsp sea salt (adjust to taste)

Salt the chicken on both sides and brush with olive oil. Grill until done. Set aside to cool before dicing.
In a large bowl, dice celery, apple, scallions, chicken. Add herbs, olive oil, lemon and salt. Toss well until blended. Add 1/2 cup of the relish (recipe below) as dressing and toss well. Taste and adjust seasoning to taste.

Artichoke Spinach Relish (dressing)

1/4 celery, diced (about 1 stalk)
1/4 cup capers
1/4 cup scallions
2 anchovy filets (can be omitted if you don't like them)
1 small jar artichoke hearts, drained
3 handfuls baby spinach
4-6 leaves fresh lemon verbena
3-4 sprigs marjoram, leaves only
2 tbsp lemon juice
1/4 cup extra virgin olive oil
1/2-3/4 tsp sea salt

In a blender, add capers, celery, anchovies, scallions, lemon verbena olive oil and lemon. Blend until coarse purée. Add artichokes, spinach, salt and marjoram and blend (or pulse) until well mixed but not a smooth paste. Keep it somewhat chunky. Taste and adjust seasoning. This relish will keep in the fridge for four days, and works great with any grilled item. Enjoy!

Seafood and Summer - They go well together

noreply@blogger.com (Anita) — Fri, 24 Jun 2011 11:20:15 PDT

There is really nothing more refreshing than eating light, fresh meals in the hot summer days. For the past couple of weeks, we have been doing just that - simple, easy dishes with lots of local and regional fruits. Can you tell I love peaches? I find a reason to put them in everything, can't get enough. And every time I bite into one and the juice runs down to my elbow, I remember those gigantic juicy peaches my uncle used to bring home in crates from his field. The kids would gather around one of the wooden crates and feast over it. What a treat!

I made a peach salsa the other day to go with the sardines we were grilling, and it disappeared so fast, I didn't get a chance to photograph the bowl. A few days later, I decided to make it again with some sockeyed salmon, black rice and a handful of crispy salmon skin. A very simple, fresh salsa with a ton of flavor and takes no time at all.

Peach Cilantro Salsa

2 large peaches, ripe but not mushy, peeled and diced

1 lime, juiced

1 bunch cilantro, chopped

1 bunch green onions (I used only the green stalks) - If you're using all, you only need half that quantity

1/4 cup kalamata olives, pitted and sliced

3-4 leaves lemon verbena, chopped fine

3 tbsp extra virgin olive oil

3 tbsp pear juice

1/4 tsp sea salt (adjust to taste)

Freshly Ground Pepper to taste

Toss all ingredients in a bowl, serve with your favorite seafood.

Grilled Mussels and Herb Salad and a Peachy Dressing

noreply@blogger.com (Anita) — Tue, 31 May 2011 14:28:02 PDT

It's Summertime in the South, temperatures are already soaring close to 100˚F and my oven is sort of taking a break. I love making playful light dishes with all the fresh greens and seafood from the local market, and proud to say that many of the herbs that I'm using now come from my little herb garden - oregano, marjoram, basil, mint, Persian hyssop, and others.

Today marks my fifth month of detox. I can't believe it's been that long, not as hard as I first thought it would be. Either way I'm happy to report that I'm feeling great! I anticipate a couple more months on it and then I'll gradually begin adding back various foods from the huge list of no-nos. As for lunch today, it was a no-brainer - fresh local mussels and a bowl of herbs from the garden mixed with some purslane and baby arugula. Very delicious!

Grilled Mussels and Herb Salad and a Peachy Dressing

Salad:

3 cups baby arugula, washed and dried

2 cups fresh purslane, washed, trimmed and dried

1 cup fresh mint leaves, washed and dried

1 cup Persian hyssop, washed, trimmed and dried (substitute with oregano or thyme)

2 stalks garlic scapes, chopped

1/2 spaghetti squash, roasted (optional)

2 lbs mussels, fresh

1 lemon, juiced

Salt and Pepper to taste

Mix the greens in a large salad bowl. Keep cool.

Wash and clean mussels. Discard open shells. Toss the mussels in a bowl with lemon, salt and pepper. Place the mussels in a grill basket and grill for a few minutes until the shells open. Remove and serve with the salad.

Dressing:

1/2 cup extra virgin olive oil

1/4 cup scant fresh lemon juice

1 tsp fresh ginger, grated

1 ripe peach, pureed (about 1/4 cup)

1/4 tsp sea salt (or to taste)

Freshly ground pepper to taste

Whisk all ingredients together until well blended. Drizzle over salad (and/or squash if using) and mussels.

Herb Meatballs with Spinach and Zucchini

noreply@blogger.com (Anita) — Fri, 27 May 2011 15:42:24 PDT

May has flown by! It's been busy around here. With school ending in a couple of weeks, schedules are packed with birthday parties and school activities, kitchen is filled with the aromas of fresh produce, herbs and fruits. Lots of cooking and experimenting going on, and unfortunately I don't always have a chance to take pictures and share with you. At some point, I will get my act together though and live up to my goal of posting more (sigh!).

This one is just about the fastest, most versatile mix. It's a variation of the kafta mix shared here, and it is a base for many dishes. It's perfect on the grill wrapped around a skewer, baked in a casserole with tomato sauce, and rolled into meatballs for a delicious stew with potatoes and onions in a thick tomato sauce. Yesterday, I used the mix to make a quick lunch with meatballs and greens and a side of brown rice.

Herb Meatballs with Spinach and Zucchini

1 lb ground bison ( you can also use a mix of bison/lamb/turkey/beef in whatever combination)

1 bunch parsley, cleaned and stalks trimmed

1 handful fresh mint leaves (about a cup packed)

1 handful fresh basil leaves (about a cup)

1 bunch green onions, green part only

1 1/2 tsp sea salt

Scant 1/4 cup extra virgin olive oil (just enough to blend)

1 tsp ground coriander

In a food processor, blend all the herbs and green onion with the olive oil to get a paste. It doesn't have to get to puree level. Add ground meat, salt and coriander and mix until all blended. If too dry, add a bit of olive oil. Chill mixture for 20 minutes, then remove and scoop into balls with desired size. Set aside for sautéeing when ready. At this point, you can refrigerate for a day or freeze for a month.

Finishing the dish:

2 big handfuls of baby spinach, washed

2 green zucchinis, washed and sliced

3 tbsp olive oil

1/2 cup water or stock of your choice

2 tbsp pomegranate molasses

Salt and Freshly ground pepper as desired

Steamed Brown Rice to serve

Heat olive oil in a skillet, add 8 to 10 meatballs and sauté on all sides for a few minutes, rotating occasionally. Add sliced zucchini and sauté for another 3 minutes. Add water or stock (if using) and scrape all the bits of the bottom of the skillet. Add pomegranate molasses, stir until blended. Let simmer for 5 more minutes, add spinach. Turn off heat and cover. Serve hot with rice.

Peaches, Herbs, and Liver Salad

noreply@blogger.com (Anita) — Tue, 10 May 2011 07:50:04 PDT

I now understand why mothers get frustrated with their children's finicky eating habits. "Don't be surprised, you were worse as a child", Mom said. I do remember being that way and not eating much of anything. But there was one dish that my téta (grandmother) would make for me as a child that I just loved. When I would ask her what it was, she would reply: "Birds." Back then, my uncle would go hunting every week. It was sort of the thing to do in the mountains. I know it still goes on now (unfortunately), but an effort is being made by various groups to stop the practice or at least limit it.

A couple of years back, I was thinking of that dish, and remembering the juicy chunks of meat glistening in lemon and herbs. I wanted some, and somehow I had a feeling it wasn't bird meat I was eating, but téta had passed away with the recipe. I kept asking my aunts at various occasions, until one said so casually: "Sweets, she was feeding you Liver!"
I guess my dear téta thought that "bird" sounds cuter to a five-year-old than "liver". Why do parents feel the need to sneak the good food into the kids' meals? That always puzzles me. I find kids to be more intrigued when it something unusual or when they see the colors of the various vegetables in the dish. We ought to teach them what good food really looks like. Don't you agree?

We were not big on eating offal foods growing up, although all those parts make for some great meals and are part of everyday food in some regions. In Lebanon, all parts of the animal are used, whether fried, sauteed, or raw like tongue, liver, brains. Some are also included in our mezza. Veal Calf Liver is what I used. It cooks fast, going quickly from juicy and pink inside to tough and chalky.

Peaches, Herbs and Liver Salad

1 slice veal calf liver ( you can also use other types)
1/2 iceberg lettuce, sliced large
1 large peach or 2 small, sliced
1 cup mint leaves, fresh
1/2 cup oregano, marjoram, thyme leaves, mixed
2 or 3 garlic scapes, sliced
1 lemon, juiced
3 tbsp olive oil
1 tbsp pomegranate molasses
Salt and freshly ground pepper to taste

In a mixing bowl, toss all the lettuce, herbs and peach slices together with lemon, molasses and salt and pepper to taste.

Season the liver slice with salt and pepper, then sauté in a hot skillet with olive oil. It cooks fast within a couple of minutes. Remove and serve immediately with the herb salad.

Cranberry Brown Rice Cookies

noreply@blogger.com (Anita) — Tue, 03 May 2011 09:56:56 PDT

This recipe is based on a traditional Lebanese cookie dough made during the holidays and usually stuffed with nuts or date paste. They come in many different shapes and sizes, depending on the mold used. Some even go through the effort of creating their own artisanal molds. You can be very creative with it - filling and shape.
So I miss desserts (a lot!), even though I don't really have a sweet tooth. But it's been almost four months without any, at all. This is my consolation prize. A mildly sweet cookie with a hint of orange blossom, AND I can actually say- a very healthy cookie. I've made so many batches of it, each time a little different, trying to get to the right texture. I think this one is my favorite, soft, crumbly and the cranberries give it a little chew.

Cranberry Brown Rice Cookies

170 g brown rice flour (1 cup) - I like Golden Rose Brown Rice
122 g almond flour ( 1 cup)
85 g ghee (1/2 cup)
6 tbsp sweet brown rice syrup
1 1/2 tsp baking powder
90 g dried cranberries (sweetened with apple juice)
1 tbsp orange blossom water
Pinch of Salt

In a large bowl, mix together the flours and ghee. Rub together between the palms of your hands until well mixed and the ghee has been completely absorbed. Add orange blossom water and the rest of the ingredients. Mix well to get a soft dough but not sticky. At this point, you can form the dough into a cylinder, wrap it with plastic and chill it a bit, then slice it into 1/4" circles. Or you can mold it in any type of cookie mold you have. I used one of the traditional Mideastern molds. These can be found at your local mid-eastern/Lebanese market. If the dough is too soft for the mold, chill for 10 minutes, then proceed. Bake at 350˚F for 10-12 minutes.

One Man's Food is Another Man's Poison - Part II

noreply@blogger.com (Anita) — Fri, 29 Apr 2011 07:22:19 PDT

Over the past twenty years, I have learned a lot about food, cooking techniques, recipes development, and building on traditional culinary customs - many of which learned by observing and helping my grandmother, mother, and aunts in the kitchen. It's a fascinating world which got even more so during the past four months. In an earlier post, I mentioned going through a detox to restore digestive functionality. The detox is centered around eliminating foods that have a taxing effect on the digestive track. This dietary therapy allows the body to rid itself of toxins, and especially those naturally present in food, which can be problematic for people with sensitivities.

I always believed that good wholesome food affects health, well-being and overall mood. I cook that way and raise my kids that way. However, when the body's digestive track is impaired, food cannot be broken down to an absorbable form which the body can use to maintain health.

The small intestine is like the second brain of the body - made up of small fingerlike projections (villis and micovillis) that complete the digestion route and absorb the soluble nutrients into the bloodstream to be processed by the body. Chronic stress, food sensitivities, and the like weaken those projections and compromise the function of the intestinal wall, allowing partially broken down molecules to pass through to the bloodstream, causing a constant immune response. The compromised health of the lining also creates a really bad environment in the small intestine leading to an imbalance in the flora and that in turn leads to more and more issues like migraines, joint pains, fatigue, irritability, digestive problems, poor focus and many other autoimmune complications.

I have included a list of some good articles at the bottom which go into more details and are very helpful. Here's a quick summary of the most prominent toxins that have been found to be the most offensive. There are two main categories that are usually the cause of gut problems: Gluten and Lectin.

We've all read and heard a lot about gluten. A protein found in wheat, barley, kamut, spelt and rye which is hard to completely digest. It has the potential to damage the intestinal lining and/or pass through to the blood stream causing a cascade of health issues from arthritis to autoimmune diseases. Over the past five decades, wheat has been hybridized several times to create a super grain with a higher protein (gluten) content in order to achieve better yielding crops and improve pest/pesticide resistance. This increase in gluten coupled with the daily high consumption of wheat products has bombarded our bodies with more gluten than ever before. Gluten gives bread that wonderful fluffy texture and its elasticity. It is also added to many commercial products like dressings, sauces, vegan proteins. This leaves one heck of a digesting job for our body to undertake, leaving much of the gluten partially digested and able to cause major issues. Some researchers believe that gliadin (a lectin) in gluten is responsible for the offense.

As for lectins, there is a whole family of them. They range from those with high toxicity that can cause death like the lectin in castor bean to some that have proven antioxidant activities. Lectin is a sugar-binding protein, present in so many food and acts as the plant defense mechanism. Lectin is widespread in nature and our ancestors, depending on location, had limited exposure in their diet. Today, our food is global and we have access to everything under the sun, which increases our exposure to lectins dramatically. If not properly prepared, lectin-containing foods have the potential to cause chronic gut symptoms and inflammatory responses throughout.

The following groups are the most prominent lectin-containing foods and likely to be problematic for some people:
- Nightshade vegetables including tomatoes, tomatillos, potatoes, eggplants, bell
peppers, chili peppers, and spices like paprika, cayenne, chili powder.
- All Grains and especially wheat, barley, rye, corn, and oats.
- Legumes including all beans, soy and peanut.
- Dairy (all milk products, yogurts and kefir).
- Eggs
- Nuts and seeds

This is what happened the other day when a drop of rice batter fell into the skillet :)

A Chinese proverb says it best: "You can abuse your body until age 35, and then it abuses you." The good news is that the body is so adaptable and will regenerate health quickly when given a chance. And toxins' offensive action can be reduced dramatically through various food preparation methods like sprouting grains, fermenting dough, soaking legumes overnight, also slow cooking with traditional methods which allows for the toxins to start breaking down prior to entering the body. It's the way our grandmothers used to cook and nourish their families.

Here is a list of a few articles and studies that will dive into the subject in more detail:
http://www.ncbi.nlm.nih.gov/pubmed/14766592
http://www.krispin.com/lectin.html
http://www.huffingtonpost.com/dr-mark-hyman/gluten-what-you-dont-know_b_379089.html
http://intelegen.com/nutrients/lectins_their_damaging_role.htm
http://glutenfreeworks.com/gluten-disorders/

*This is an opinion piece and is in no way intended to diagnose or treat any condition or disease. Please consult with your physician prior to making changes to your diet.

Sugar-free Vanilla and Spice Poached Pears

noreply@blogger.com (Anita) — Mon, 04 Apr 2011 15:31:22 PDT

These delicious looking poached pears have been a part of my breakfast everyday for the last couple of weeks, on their own or with some brown rice pancakes. It's pretty difficult when all types of sugars and desserts are out. These pears will satisfy any craving for that little sweet something after a meal or as a snack. Over the weekend, we have some friends over. I made these among some other treats. Everyone loved them! They are quite versatile too - topping for pancakes, with a scoop of your favorite ice cream, ashta, or even as I served it to friends last weekend, with Marsala Dark Chocolate Sauce. Did I mention they take no time at all to prepare? and they're sugar-free?!

Spiced Vanilla Poached Pears

2 pears, sliced with peel (you can peel it if you prefer) I used Red Bartlett Pears

1 cup apple juice (100% juice)

1 1/2 cup water

1 tsp anise seeds

5 cardamom pods

3 cloves

2 cinnamon sticks or 1 long one
1 star anise

1 vanilla bean, split and scraped

Toasted Hazelnuts to finish

In a pot, pour liquids, all spices and vanilla beans and pod. Bring to a boil and reduce to simmer. Add sliced pears. Continue to simmer gently until pears are tender but not mushy. Remove pears with tongs and strain liquid. Bring back liquid to pot and simmer another few minutes until it slightly thickens. Serve warm with toasted hazelnuts.

One Man's Food is Another Man's Poison

noreply@blogger.com (Anita) — Sun, 03 Apr 2011 10:43:37 PDT

For weeks, I've been tossing around the idea of whether to write about this or not. We've been together now for a while, so I feel it's important to share with you my recent experience, exchange thoughts, and hopefully we all learn something. I know I'm learning a lot.

I believe that the universe gives us signs or intuitions to guide us, sometimes the little signs, if unnoticed, become more like shoves, and when we don't pay attention to those, they get stronger, and finally we get pushed off the freakin' mountain, free falling to clarity. So you can guess it - I've been basically blasted off the mountain!

For as long as I can remember, I've been feeling off, unbalanced, weird ... It was hard to pinpoint the problem - there were just so many symptoms, which I dismissed most as something or another. Since September 2010, my symptoms got stronger, louder, more widespread. After several doctors, tests and many diagnoses ranging from Sinus Infections to Fibromialgia (which I did not believe), I finally found a doctor that gave me sensical answers. I quickly began a detox with him which is a few months long (began in February), during which I am limited to a handful of foods. And crazy enough, all symptoms disappeared within two weeks of beginning the detox.

I share this for two reasons. One, if you've been reading here for a while, you might have noticed the limited ingredients I've been using in making the recent recipes. And two, more importantly, I have been learning a lot about this process, and feel the need to share with you some of the information.
Healthy or unhealthy eater (and I am the former), if you're eating the wrong ingredient - doesn't matter the label: organic, local, unprocessed, fair trade, or even home-grown - it's only a matter of time before your body starts feeling the consequences. At this point for me, it's too early to know the culprit. So I continue detoxing, learning, and sharing.

In Lucretius's wise words: "What is Food to one Man is Bitter Poison to Others".

Lebanese Stuffed Cabbage with Pomegranate & the SuperMoon

noreply@blogger.com (Anita) — Fri, 25 Mar 2011 05:10:54 PDT

I have a fascination with rolling and stuffing things, well in particular vegetables. It might be a Mediterranean thing, still not sure though. In Lebanon, we have stuffed grape leaves , stuffed cousa squash, stuffed eggplants, stuffed squid, etc ... and stuffed cabbage, which may not sound so appetizing at first glance, but actually is delicious. The thing is though you have to tame the leaves into subordination, mainly by soaking in simmering water.

Before I get back to stuffing the cabbage, I have to share this pretty cool picture of the Moon from Saturday. I'm sure you've already seen a few of these, and wasn't it a spectacular sight? I love watching the skies. I remember when living in Vail, Colorado, the Moon looked massive all the time, but this one was just perfect. So back to the cabbage. This is my current variation on a traditional recipe, usually stuffed with rice, some tomatoes, and parsley or rice and ground lamb or beef, and a handful of whole garlic cloves tossed in the pot. This would be served hot or room temperature with pita bread and tarator sauce (a garlic/tahini/lemon sauce).

Lebanese Stuffed Cabbage with Pomegranates

1 head of cabbage

1 head of celery

3/4 cup short grain brown rice, steamed

1/4 cup pomegranate arils

1 packed cup fresh spinach, chopped (one of the savoyed variety)*

1 bunch fresh parsley, chopped

1 tsp olive oil + 2 tbsp for mixing the stuffing

4 oz ground grass-fed beef (you can also use bison or lamb)

1/4 tsp allspice berries, ground

1/8 tsp cinnamon

Dash of ground mace

1/2 tsp sea salt - divided in half (between the ground meat and the other ingredients)

Freshly ground pepper to taste

Pomegranate molasses to serve
Yogurt to serve (optional)
Tarator (Tahini) Sauce to serve (optional)

* The savoyed varieties of spinach are darker in color, with crinkled leaves and crisper texture. They usually grow in the colder weather months. I think I had the bloomsdale variety which works great in cooking. For more info on the varieties, head this way.

Preparing the cabbage: Bring a pot of water to a boil and hold at simmer. Cut the base of the cabbage off, start peeling the leaves gently, trimming some of the thicker stalk off. Place the leaves in the simmering water for a few minutes until pliable enough to roll. Remove carefully with tongs and set aside.

Preparing the ground beef: Over medium heat, place 1 tbsp of olive oil in a skillet, add beef, 1/4 tsp salt, allspice, cinnamon, mace and pepper if using. Sauté until done, but not overcooked.

Brown rice takes longer to cook than white rice. I like to pre-steam it to al dente and finish the cooking process with the rest of the meal. In a mixing bowl, place the cooled rice, spinach, parsley, pomegranate arils, cooked beef, the other 1/4 salt and 2 tbsp olive oil and mix well to blend.

Rolling the leaves: Place 1 or 2 tbsp of stuffing on each leaf closer to the base of the leaf (near the stalk). Fold over the stuffing and tightly roll towards the tip of the leaf. Repeat process until all done. Line the bottom of a pot with the celery stalks. Place the cabbage rolls on top, lined side by side in the opposite direction of the celery stalks. If you have a second layer, place them in the opposite direction of the first cabbage layer. This keeps everything intact. Gently pour water over the rolls just until covered, sprinkle some salt to taste, cover pot and let simmer gently until all water is gone, approximately 30-40 minutes. Serve hot or room temp with a drizzle of pomegranate molasses.

Cedar-wrapped Local Flounder with Fennel, Zucchini and Thyme

noreply@blogger.com (Anita) — Fri, 18 Mar 2011 10:11:52 PDT

And finally Spring weather! A beautiful day to soak the sun and prepare a healthy super fast lunch. I've had the cedar paper sitting on the kitchen counter for a few days, my mind percolating different ideas. Until this morning as I walked to our local market and saw some gorgeous flounder calling my name. Suddenly everything fell into place and lunch was served in under twenty minutes.

If you can't find cedar paper, you could use a cedar plank or some parchment paper and wrap the fish to bake "en papillote". In all cases, every other step stays the same. And there was my quick lunch before picking up the kids from school - a slightly smoky-flavored, moist fish perfect with a bunch of veggies and a cooling dip.

Cedar-wrapped local Flounder with Fennel and Zucchini

Flounder Filet

1 zucchini, sliced in fingers (batonnet)

1/2 fennel bulb, sliced thin

1 tbsp extra virgin olive oil

1/2 tsp mediterranean thyme

Salt and Freshly ground pepper to taste

Soak cedar paper in water for 10 minutes before using. Cut the fish according to desired size. Sprinkle the thyme, salt and pepper, add olive oil and rub the seasoning to coat the fish. Place a bed of fennel and zucchini on the cedar paper, place fish on top of that. Fold the paper over and tie it with a cotton twine. Preheat over to 400˚F, place wrapped fish on a rack (with a drip tray under just in case). Bake for 8 to 10 minutes depending on thickness of fish. Serve immediately.

Ginger Apple Dip

1 Granny Smith Apple, quartered

1 cucumber, sliced

1/2 inch fresh ginger, sliced
3-4 sprigs fresh mint

1 tbsp extra virgin olive oil

Pinch of sea salt and pepper

Splash of water (if needed)

Blend all ingredients together until creamy. Serve chilled.

Lamb and Brown Rice Porridge (Hreessy)

noreply@blogger.com (Anita) — Tue, 08 Mar 2011 08:12:49 PST

Hreessy (which is different than harissa, the Tunisian hot paste) is a traditional Lebanese dish made with pearled wheat and lamb or chicken, usually prepared in large quantities and shared with families. In our village, it is prepared by the groom's family on his wedding day, among a very large buffet where the whole family is invited to celebrate the occasion before the big party. It is typically cooked in a large copper cauldron and the ladies cooking for the day take turns at the stirring (quite a workout). The result is a very creamy-textured and rich-flavored porridge that melts in the mouth.

I want to share with you my gluten-free version which is equally delicious. Brown rice, in many ways, behaves like wheat berries, and especially when cooked for an extended time. I love lamb so this recipe will be using lamb shanks. The bones will add to the richness of the broth. You can certainly use chicken or even a mix of both. It is a one pot dish than requires a little attention only towards the end. Served hot and sprinkled with cinnamon, the result will make your tummy quite happy!

Happy Almost Spring all!!

Lamb and Brown Rice Porridge
3 lamb shanks
3 tbsp olive oil
10 cups water (more might be needed later)
2 1/2 cups short grain brown rice, washed and drained
2-3 bay leaves, fresh or dried
5 cardamom pods, cracked
3 cinnamon sticks, or 1 long one broken
1 1/2 tsp sea salt (plus a sprinkle for the shanks)
Cinnamon powder for serving

Preparing the broth - Sprinkle the shanks with salt and a pepper and sauté briefly in a large pot with some olive oil. Add water, cinnamon sticks, bay leaves and cardamom pods, and bring to a boil. Reduce heat to simmer, cover and cook for approximately 40-50 minutes. Occasionally skim the top of any foam. Turn off heat, remove shanks with tongs and place in a bowl. Strain the broth from all the aromatics used and return to pot.
Preparing the porridge - Bring to a simmer, add rice, cover and simmer stirring occasionally for about an hour. During that time, pull lamb off bone and add to rice. Stir occasionally to prevent rice from sticking to the bottom. Add water as needed to keep the mixture moist (I've always been told to add hot water to prevent the porridge from liquifying and losing its creaminess). When the rice blooms completely (the grains will open), start stirring regularly to develop the creamy texture. Add salt (and pepper if desired). Taste and adjust seasoning. Serve with a generous sprinkle of cinnamon.

Grilled Winter Greens, Herbed Red Snapper and a Tart Apple Dressing

noreply@blogger.com (Anita) — Sat, 26 Feb 2011 05:44:53 PST

The idea for this plate has been twirling in my head for a couple of weeks and didn't get to it until now. I love grilled foods and I always want some kind of dip, sauce, dressing with it. I was craving acidic, tart flavors, but citrus is out for the next few months (unfortunately!), I opted to make a dressing using a reduction of Granny Smith apple juice and some other aromatics. The result was a delicate flavorful tart dressing that I am now in love with.

Granny Smith apple sprinkled with salt were a favorite snack as a kid and even today. They're not as popular as all the other sweet varieties. For this dressing, you will need the greenest freshest ones, try to pick the hard ones. If they're too ripe, they develop a little sweetness and lose some of the tart punch that is needed in this dressing.

I also used fresh grated galangal root, which has a hint of citrus flavor and complemented the other ingredients nicely. You can find it in your local Asian market, or substitute with fresh ginger although the flavor profile is very different. Dried galangal is used in some dishes in Lebanon like this delicious gluten/dairy free spice pudding. On a side note, galangal is said to cause mild hallucinations (which may or may not be something you're after). I didn't feel a thing!

Happy Weekend everyone!

Grilled Winter Greens

1 bunch baby Swiss chard

2 green zucchinis, sliced

1 bulb fennel, sliced

1 handful mint leaves, fresh

Freeze-dried cranberries (optional)

Olive oil for drizzling

Salt and pepper to taste

Clean and slice all veggies. Place in a large bowl and drizzling olive oil, add salt and pepper and toss to coat well. Use a grill pan for the fennel, place all the veggies on the grill - you can also grill them on a stove top grill. Remove once softened and ready.

Herbed Red Snapper

12 -16 oz Red Snapper filet, cut in portions
2 tbsp herbes de Provence
Salt and Pepper to taste
Olive oil to brush

Sprinkle the herbs, salt and pepper on the fish. Drizzle olive oil and rub through gently until well coated. Place on the grill skin side up for 2-3 minutes, then flip to other side until done, another minute or two.

Tart Apple Dressing
3 Granny Smith apples, washed and quartered
1/4 cup extra virgin olive oil
1 tsp galangal, freshly grated
12-16 mint leaves, fresh and sliced thin
1/4 + sea salt (adjust to taste)
Freshly ground pepper to taste

Juice the apples which will yield approximately 1 1/2 cup of juice. Place the juice in a pan on the medium heat and reduce to 1/4 cup. Set aside to cool. Whisk all ingredients together until well blended.

Sugar-Free Pear and Brown Rice Cake with a Fruity Tahini Sauce

noreply@blogger.com (Anita) — Fri, 04 Mar 2011 09:12:00 PST

Flavors of my childhood were the inspiration of today's breakfast. Fruits and tahini (sesame butter) were a treat that I always had at my grandma's house. Since my detox period began three weeks ago, I've been restricted from eating any kind of grain (among a very long list of foods) except brown rice. So, I've been experimenting a lot. This layer cake came together after several tries and a little tip from my mother who is visiting this week.

The end result was delicious - delicate, light and naturally sweet. The rice cakes were made in the same way we make Atayef, a pancake-like batter cooked in a skillet and stuffed with nuts or ashta. The sauce is a combination of fresh fruit juices and tahini, a more common savory ingredient in Lebanese cooking.

Sugar-Free Pear and Brown Rice Cake

1 cup brown rice flour

3/4 -1 cup water (adjust amount for smoother consistency)

2 tbsp grape seed oil (or vegetable oil or butter)

1 tsp baking powder

1 tbsp orange blossom water

In a bowl, combine all ingredients and whisk to blend all together well. Adjust the water amount if needed. Batter should resemble that of pancake. In a non-stick pan brushed with oil, spoon batter to form a 4 inch circle. Cook a minute on one side until lightly browned, then gently flip to other side. Remove and repeat until batter is finished. Set aside.

Fruity Tahini Sauce

1 large pear, cored and sliced thin with skin

1/2 cup fresh apple juice

1/4 cup cranberry juice, unsweetened

2 tbsp tahini

Whisk tahini and juices together until well blended. Pour in a skillet, add pear slices over medium heat. Bring to a simmer for a couple of minutes until sauce slightly thickens. Remove from heat. Layer rice cakes and pear slices. Drizzle sauce over and serve.

Roasted Spaghetti Squash with Greens, Artichokes and Pomegranate

noreply@blogger.com (Anita) — Tue, 08 Feb 2011 11:05:05 PST

Hey friends. Didn't mean to stay away for so long. Life has been a bit hectic, in a good way. Things are changing, morphing, and I like change. It keeps me focused and makes my brain a bit more creative. In other news, I am two weeks into a 3-months (as I was assured by Dr. S) detox period that is extremely restrictive in terms of type of food I can eat, which will result in some pretty darn healthy recipes here. So far, it's been a little frustrating, but mostly putting my creativity to the test. You know how I enjoy a good challenge!

Before I get to the recipe today, I just want to say You fellow Lebanese out there make me so proud! Every time I meet someone new and they know I'm Lebanese, they inevitably say: "my favorite teacher was Lebanese" or "my neighbor was Lebanese and made us amazing food" or "my doctor is Lebanese, he's great".. and then they proceed to butcher the name. I love how adaptable, passionate, and assimilating you are, a people destined to travel and disperse and always tied to Home.

Roasted Spaghetti Squash with Greens, Artichokes and Pomegranate

1 small spaghetti squash, cut in half
5 baby bok choy, chopped (substitute with spinach)
1 leek, fine chop
1 jar artichoke hearts, sliced in half
4 tbsp olive oil
6 leaves fresh sweet basil, thinly sliced
5-6 sprigs marjoram or 1 tsp dried marjoram
3 tsp pomegranate molasses
Handful of pomegranate arils to finish
Salt and Freshly ground pepper to taste
Sautéed herbed fish to accompany

Preheat oven to 400˚F, cut a spaghetti squash in half, wrap with foil paper and roast in oven for approx. 45 minutes (adjust based in size). Remove empty into a bowl and fluff with a fork gently. Set aside.
In a large skillet, heat olive oil, then sauté leeks and bok choy until softened. Add artichoke hearts cut side down onto skillet and sauté for another minute or two. Season with salt and pepper. Sprinkle herbs and drizzle pomegranate molasses and turn off heat. Pour over spaghetti squash and toss to mix. Serve warm with your favorite fish.

Baked Halloumi and Oregano Turnovers

noreply@blogger.com (Anita) — Mon, 17 Jan 2011 13:34:25 PST

Thanks for your sweet wishes dear readers. I am feeling much better, and looking forward to catching up on everything that fell through the cracks in my daze. This past week was a little challenging with the flu waltzing around between the kids and us. Food turned very simple quickly, and supplementing with loads of fresh squeezed juice and immunity boosters really helped us all. When I was a child, my mom would nurse us back to health with simple ingredients. Freshly baked mana'eesh (oregano pies) and tea were always favorites.

This morning I woke up thinking about baked pies and turnovers. I didn't have the energy to stand for hours chopping, cutting, roasting and frying anything. These halloumi turnovers were perfectly comforting and delicious. The dough was a little crunchy on the outside, and soft and chewy inside. The cheese was slightly melted and perfumed with oregano. Halloumi is a traditional cypriot cheese, usually made with sheep or goat milk. It's so popular in the Levantine region and can be found everywhere. It's great for grilling or baking. For these turnovers, I slightly broiled the cheese slices in the toaster oven to let some of the water out. Otherwise, you'll end up with soggy turnovers, then tossed them in olive oil, freshly ground pepper and plenty of oregano. Can't beat that in my book!

(My apologies for the quality of these photos, there were taken with an iPod)

Baked Halloumi and Oregano Turnovers
For Halloumi mixture
2 packets halloumi, sliced
2 tbsp oregano, fresh or dry
2 tbsp olive oil
Place the sliced halloumi on a tray lined with parchment paper. Sprinkle with freshly ground pepper. Broil in the toaster oven for a couple of minutes until the water oozes out. Take out and toss with oregano and olive oil.

For the dough
3 1/2 cups whole wheat flour
1 1/2 cups luke warm water (may vary based on altitude an humidity)
1 teaspoon dry active yeast
3 tablespoons olive oil
1 tablespoon unrefined cane sugar
1 teaspoon salt

In the bowl of a mixer, add the flour, salt, and mix well. Bloom the yeast in 2 tablespoons of luke warm water and unrefined cane sugar. Add oil and yeast mix to flour and slowly start adding the water as you mix. A water as needed to get all the flour incorporated well. Continue mixing until the edges of the mixer bowl are cleaned out (about 1 minute or 2). Test the dough with your finger. If too stiff, add a touch more water and mix again until all blended and bowl is cleaned again.
Place covered in an oiled bowl to rise for 1.5 to 2 hours. Once ready divide into individual and fold them onto themselves, roll in flour and line in a covered pan, let rest for 30 minutes before rolling them out on a lightly floured surface sprinkled with nigella seeds. Roll each to a 1/8th inch thickness, cut in half. Layer a couple of halloumi slices on one side and fold the other side over it. Seal and bake in 500˚F for a few minutes until turnovers are somewhat golden. Serve warm or room temperature.

Braised Lamb Shanks with Root Veggies and a Concussion in my Sleep!

noreply@blogger.com (Anita) — Fri, 04 Mar 2011 10:22:35 PST

Lately I have been admiring the spontaneity and unpredictability of Life. Whether on a worldly level or my own microcosm, I'm fascinated how quickly something can turn. And this feeling accentuates a million times with children. It's not a bad feeling, it just is. A sense of the unknown around the corner, it keeps me entertained to say the least. Early this week, I was easing my son back to sleep from what seemed to be a nightmare and fell back asleep next to him. A short while later, I was shaken up by a burning sensation following a bang on the edge of the frontal bone over my eye. My son moaned briefly as if annoyed by my head being in his way and went back to sleep, while I sat up holding my head, waiting for the ringing to stop! (I think my brain actually was relocated). A couple of days later and a continuous mind-numbing headache later (not to mention the lack of focus and absentmindedness, oh and the brain fluid), I find out that I am experiencing a mild concussion with all its symptoms. I hear you laughing.. It's hilarious, a concussion while I slept! Seriously?!

With pain subsiding slowly, I feel the need for comfort. Braised shanks with lots of veggies and dipping sauce are my comfort food. I just love this meal. So wholesome, not to mention very easy too. I like to keep it manly leaving the bones in. It also works with many root vegetables: celery root, potatoes, parsnips, etc. Get creative and customize as you like, you can't mess this one up, it's good.

Braised Lamb Shanks with Root Veggies
4 lamb shanks
5-6 large tomatoes or a 28oz. can tomatoes, diced
2 cups tasty red wine (one that you enjoy drinking)
4 parsley root, chopped into large chunks
5-6 carrots, chopped into large chunks
1 large onion, quartered
1/4 cup Kalamata olives, pitted
1/8 cup olive oil
2 bay leaves, fresh or dry
2 small cinnamon sticks or 1 long one, broken
5 garlic cloves, smashed
1 tbsp pomegranate molasses
1 tbsp turmeric powder
1 tbsp ginger powder
1/2 cup cilantro, chopped (to finish)
2 tsp sea salt (adjust to taste at the end)
2 tsp black pepper, freshly ground

Rub the lamb shanks with the ginger and turmeric and a generous amount of salt and pepper (excluding the amount in the recipe). In a dutch oven or a heavy bottom pot, heat the olive oil, then add the shanks and sauté them until brown on all sides. To it, add the onion, cinnamon sticks, bay leaves, olives, pomegranate molasses and garlic. Sauté for a couple of minutes, then add tomatoes and wine. Cover and place in a 375˚F oven for 45 minutes to an hour or let simmer gently on stove top. Carefully uncover and add carrots and parsley root (or any other winter root veggies). Braise for another 45 minutes or until the veggies are fork tender. The lamb meat will be very tender and fall off the bone and the sauce will be thick and full of deliciousness. Remove and serve hot with brown basmati rice, quinoa or just a good crusty bread to dip into the chunky sauce. Enjoy!