Tag Archives: middle eastern

Early October Wrap Up

I haven’t had a lot of inspiration for cooking in the last couple of weeks, and I’m just getting over a bad cold. A woman’s got to eat, however. Luckily, I threw a few things together before it got too bad.

I used the same basic dough recipe that I made those pumpkin and kaiser-shaped rolls with, but I left out the ground oats and threw in an egg and 1/4 cup of sugar. About 1/3 of the dough (300 gm) was rolled out and cut into six strips to wrap around Jumbo hot dogs … for pigs in blankets.

NOTE: Shaping and baking instructions found at link above.

I was going to make caramel rolls with some of the remaining dough but it turned out I didn’t have any caramel sauce in the fridge (just fudge sauce). So I got creative with the leftover cranberry sauce in my fridge and some quince jam from the pantry.

  

I transferred some of the cranberry sauce onto the quince jam portion, cause there was just too much sauce to roll up without it all oozing out. Originally, I was going to make two distinct fillings.

Icing sugar, softened butter and milk glaze

Close-up of crumb inside the rolls

Pantry chili with veggies from the crisper drawer and canned small red kidney beans and diced tomatoes (with herbs and spices). Served over or with those piggy buns.

   

Pasta is always a quick meal like this Shrimp aglio e olio over leftover linguine.  Sometimes finely minced garlic sauteed in olive oil is all you need to dress your pasta. And a sprinkle of pepperoncini (dry hot red pepper flakes). Cooking the pasta takes longer than cooking the shrimp and making the sauce.

Brunch – I love fried eggs over easy and bacon. For breakfast, lunch OR dinner. And some sort of dairy … like cottage cheese, or cream cheese if I can’t get that. Sometimes I pile it on top of toasted home made bread.

  

Red pepper hummus with home made sourdough tortillas for a quick snack or part of brunch

There’s still the weekend left for more cooking, but I think I’ll wrap things up here.

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Slow Weekend for Cooking … Soup, Bread, Mayonnaise and Hummus

Parts of the world need rain but here, in south-western Ontario, we’ve had rain 4 out of the last 5 days, including this weekend. A bit of sun would be greatly appreciated. Since I have lots of food in the freezer, I decided to take a break from cooking … though I did want to use up the last few leaves of kale in my crisper, and some of the sweet peppers I bought on sale (4-pack for $1.88) since areas were getting ‘soft’. The carrots are getting a bit tired too. And, for a change of pace, I soaked some white quinoa to add to the soup in place of rice, potatoes or pasta/noodles.

The result, a Veggie, Turkey and Quinoa soup with the tiny bit of turkey breast left in the fridge after eating it for most of the past week.

If you have some diced tomatoes (canned or fresh) or marinara sauce, you can add that to the soup as well. I just had some tomato paste, so, with that, dried thyme and chicken stock, I made this delicious soup.

Work lunches need bread and since I prefer buns, I made a batch of yeast dough and played with the shaping. Some of it ended up as kaiser rolls (~70 gm) and the rest … well, with Halloween and Thanksgiving (US) ahead, and the Canadian one behind, I shaped some of the dough into pretty little pumpkins (~50 gm) with a whole clove for a stem. For a bit of texture/nutrition/fun, I added a cup of finely ground and sifted rolled oats in the dough in place of a cup of all purpose flour.

Rolled Oats Flour Bread

 

Rolled Oats/Ground Oatmeal Bread – makes ~840 gms of dough

1 cup milk, scalded
2 tbsp butter
2 1/4 tsp active dry yeast
2 tbsp sugar, divided
1/4 cup warm water
4 cups flour (1 cup rolled oats, fine ground and ~3 cups AP flour), divided
1 tsp salt

Scald the milk in a pyrex measuring cup in the microwave. Stir in the butter and let cool until just barely warm.

In a small bowl, combine the warm water and 1 tsp out of the total sugar. Stir in or sprinkle on the dry yeast. Let sit in a warm place to proof until the yeast is nice and foamy (5-10 min).

In a large bowl, combine 1 cup of the finely ground rolled oats, 1 cup of the flour and the salt.

Whisk in the warm milk mixture and the proofed yeast. Beat well with a wooden spoon until you have a smooth batter. Gradually stir in the rest of the flour, starting with about 1/3 of a cup at a time, until it’s too thick to stir and forms a ball around your wooden spoon.

Turn out the dough onto a lightly floured work surface, using part of the reserved flour. Knead for about 10 minutes. Cover with the mixing bowl, and let rest for about 5 min. Continue kneading for another 5 minutes until you have a firm but supple dough. Shape the dough into a round ball.

Add a couple of tsp of vegetable oil to a large bowl, place the ball of dough into the bowl and roll around several times to coat the ball of dough. Cover with a sheet of plastic wrap or a damp towel (so the surface doesn’t dry out) and place in a warm place to rise until doubled, about 45 min. An electric oven with just the light on works well.

Preheat the oven to 400 deg F.

Shaping:

I cut the dough in half (>400 gms each), and shaped one half into 8(~50 gm) pumpkin rolls) and the other half into 6 (~70 gm) kaiser rolls. I let the rolls proof for about 30 minutes in a warm place, covered, then brushed the top with a whole egg beaten well with 1 tbsp of cold water, and then baked the rolls until well browned (15-20 min) and cooked through.

Let cool on wire rack.

For Pigs in Blankets:

300 gms of dough was rolled out into a 6 inch by 12 inch rectangle and cut across the short side into 1 inch strips and then wrapped around each Jumbo hot dog. The wrapped sausages were placed on a baking sheet and baked, unglazed, for 15-18 min, until the top was a golden brown and the bottom was firm and lightly golden as well.

Tasty sandwiches sometimes need a spread, like mayonnaise, and since I didn’t feel like going to the grocery store, I made a batch of blender mayonnaise. It failed on the first try, so I poured the oily mixture into a measuring cup, added a 3rd egg yolk, a squirt of French’s mustard and a bit of lemon juice back to the blender cup and then slowly poured in the failed oil mixture while my immersion blender was running again. Success. (Every once in a while I get a mayo fail, but I never throw it away. It’s worth adding another egg yolk or 2 to get a thick creamy mayo. In fact, it may have been a bit TOO thick.)

There was one red pepper in my 4-pack, so while my oven was still hot from baking the rolls, I cut it up, brushed some oil over the top, put the pepper on a lined baking sheet and then placed the sheet under the broiler to blister and turn black in places. Peeled and added to a batch of hummus, it made for another great sandwich spread or dip for veggies or pita breads.

Red Pepper Hummus

PS: I made dessert, too, but I’ll save that for a separate post.

A Foodie Confession

My friends, I’m about to reveal something to you that you may not have known about me.

No, I haven’t buried anyone in my back yard.

It’s worse than that.

I’m a food snob.

No shocked gasps??

I’m disappointed.

For years, I turned my nose up at using canned beans in my chili or soups. Cause my mom always used to  buy dry beans, cook them up, and then use them in her recipes. A shortage of funds as an immigrant to Canada may have had to do something with it. Or maybe just having grown up in Europe between the two world wars when the luxury of buying canned vegetables wasn’t available to subsistence farmers in Yugoslavia.

Many years, ago, I discovered hummus and decided to make it at home. From dried chickpeas/garbanzo beans.

But no matter how long I cooked the chickpeas … no matter what recipe I used, I ended up with something other than that smooth luscious spread I got in Middle Eastern restaurants. It TASTED delicious, but the texture was disappointing. I blamed my inexpensive blender. I switched to a food processor. Nothing.

Until I bought a 79 cent can of chickpeas on sale.

And it happened.

I will never have to buy hummus again.

I’m SO happy.

I’ve re-posted the recipe I used below with the information needed to make a roasted red pepper version.

ETA: Click on the middle eastern ‘tag’ for some other amazing recipes.

Extra Creamy Hummus – makes a bit over 4 cups, 1.1 kg

1/2 cup tahini (ground sesame seed paste)
juice of 2 lemons (~1/2 cup)
1/2 cup water
2-3 cloves garlic, roughly chopped
~3 cups cooked chickpeas (2 14-oz cans, rinsed and drained)
1/3 cup light olive oil
1 1/2 tsp smoked paprika (optional)
1 tsp cumin
salt and pepper to taste (start with 1 tsp of salt and ~1/2 tsp pepper)

For red pepper variation (my original post)
1 roasted red pepper (1/2-3/4 cup)

Roasted red pepper variation: Halve a red pepper, remove the seeds, brush with a bit of oil on skin and then broil, skin side up on a foil lined baking sheet, for 10-15 min or until the skin starts to blister and char. Put into a bowl covered with saran wrap and let sweat enough to loosen the skin. Peel off the skin.

Add tahini, lemon juice and water to a food processor (or blender). Process on high speed until it becomes very light-colored and fluffy, which shouldn’t take long.

Add the roasted red pepper and garlic and process again until incorporated. Add the chickpeas and olive oil, about 1/3 at a time, processing to incorporate them completely before adding more. Once all of the chickpeas and olive oil are added, process for a few minutes longer, stopping to scrape the sides down occasionally, until it becomes as creamy as you’d like. If it seems too thick, add a bit more water (or olive oil for a richer hummus).

When it’s reached your desired consistency, stop the food processor and sprinkle in the paprika, cumin, and a pinch of salt and pepper. Process to blend them in. Taste and add more salt and pepper if you’d like, processing after each addition.

Serve with crunchy vegetables, pita bread or tortilla chips, or use as a spread on sandwiches!

Ham, Potato and Corn Chowder, Chicken Breast Duo and Honeycomb

It’s fall time again and with the nip in the air, and my kitchen, I’m planning more substantial cooking projects that will warm me up.

Like this ham, potato and corn chowder I found on someone’s blog. The ingredients are similar to a previous soup I’ve posted, other than using a roux to thicken it up to the consistency of a chowder. You can add whipping or half and half cream if you want to add richness to the dish. And don’t mind the extra calories.

In the meantime, however, I thawed out the last of the boneless, skinless chicken breasts from my freezer (1 pound in total) and turned them into chicken and kale pesto spaghetti

… and a fast and tasty marinated Middle Eastern dish on skewers called chicken tawook.

Both are dishes I’ve made before so no recipes.

I recently got a late afternoon craving for something sweet and whipped up this variation on a peanut brittle. Honeycomb is a nut free toffee in which, similar to a brittle, baking soda is added to a caramelized sugar mixture. The sugar used and, most importantly, the amounts of baking soda added vary. The extra baking soda used in the honeycomb creates lots of bubbles resulting in a sponge-like texture that shatters in your mouth as your crunch down on it. I started with a brittle recipe but added an additional teaspoon of baking soda. Next time, I’ll make a traditional honeycomb with brown sugar and molasses in place of the white sugar and corn syrup I used.

NOTE: DO NOT disturb your molten sugar mixture once you’ve poured it out onto your buttered or greased baking pan in order to even it out. You’re flattening out all of those lovely bubbles if you do so.

Baked Kibbeh (Kibbeh bil sayneeye)

Kibbeh is a delicious Middle Eastern appetizer, mezze offering or main dish. Served with tzatziki or other yogurt based sauce, few people would pass this by.

I’ve made the individual stuffed version but it’s fiddly to make and then you have to shallow or preferably, deep fry, the football shaped kibbeh.  I chose to make this kibbeh in a pie plate, but you can also make it in a 9×13 inch baking dish and cut them into diamond shapes.

My first attempt used only beef but a combination of half beef and half lamb is even tastier. You can use the same recipes for this version except bake for 40-45 min in a preheated 350 deg F oven. I added 2 tsp of the Baharat made below to the filling and 1 tbsp to the shell mixture.

Baharat spices before and after being ground

Turkish Baharat

2 tbsp black pepper
2 tbsp cumin
1 tbsp coriander
1 tbsp dried mint
1 tbsp clove
1 tbsp nutmeg
1 tbsp green cardamom
1 pinch cinnamon

Toast dried, whole spices lightly. Let cool and grind in coffee grinder. Store in dark bottle in the fridge or freezer.

Dessert … Turkish delight (loukum)

Pine Nut Brittle and a Break

I  think I’m going to take a bit of a break … not sure how long though so I’ll leave you with a quick candy recipe post. This will give anyone reading a chance to catch up on earlier posts which they may have missed (hint) and give ME a chance to come up with some ideas for what to make during my two months of summer break.

POSSIBLE projects are mostly rehashes of things I haven’t made in ages … like cannoli shells, potstickers, pastas (I’ve been meaning to try a beet puree for colouring), yaki onigiri. (I may add more ideas here as they come to me. Right now I’m too hungry to think clearly.)

I had a brittle craving a while ago, but the only nuts in the house were pine nuts from my freezer, so that’s what I went with. Not cheap to make compared to something like a peanut brittle, but OH SO GOOD.

Pine Nut Brittle

A very simple basic brittle recipe using equal amounts by weight of sugar (100 g /1/2 cup sugar, 100 gm/1 cup pine nuts, 1 tsp butter, a pinch of baking soda, a pinch of sea salt and a few finely minced fresh rosemary leaves).

I made a second batch in which I doubled the sugar and halved the nuts. It was good too and more economical on the nuts if that’s a concern. Here’s a picture of the two versions for comparison. At least I could spread out the 2nd batch of brittle more thinly on the sheet.

Meal Round-up

Breakfast of sourdough starter pancakes topped with macerated strawberries and maple syrup, eggs over easy and LOTS of bacon.

Various chicken dishes: a disappointing chicken kebab recipe which was transformed into a chicken shawarma wrap, a couple of ways to serve leftover shredded chicken mole

Leftover pea-meal bacon roast, mac and cheese and peas … all from the freezer

Potato salad with hardboiled eggs with my home made blender mayonnaise.

Red Pepper Falafel: Baked versus Shallow Fried

Falafel are one of my favourite meatless mains. I haven’t had them in ages so recently, when I ended up with a beautiful red pepper in my veggie drawer, I decided to make a batch and incorporate a roasted red pepper puree into the mixture. I was reluctant to fry so I looked up baked falafel recipes.

And while I waited for the first batch to bake, I used the tried and true shallow frying method for the remaining mixture.

All of the falafel started out the same size but while the oven baked ones ended up rather flat and crispy, kind of like hockey pucks, the fried ones puffed up into plump, crispy balls with a soft and moist interior.

Baked falafel (on the left) for 20 min at 375 deg F and shallow fried (on the right) at ~ 350 deg F (#4 electric stove setting)

Mise en place – Soaked chickpeas (garbanzo beans), cilantro and mint, onion and garlic, egg and roasted red pepper. Do NOT use canned chickpeas if you can avoid it. You want the texture of soaked chickpeas.

Falafel mixture – about 2 tbsp are shaped into walnut sized balls for baking or frying after being pressed lightly into a 1/2 inch thick patty.

Baked falafel – the parchment paper, as well as the tops of the patties, are sprayed lightly with a vegetable spray to help them brown

Flatter baked falafel

Shallow fried falafel plump up during cooking

Next time, I think I’d use more roasted red pepper puree and the Sriracha sauce the original recipe suggested for a ‘red’ falafel. To be honest, I forgot about the latter.