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 …
Braised Lamb Shanks with Root Veggies and a Concussion in my Sleep!
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. …
A refreshing start – Peppery Carrot Apple Beet Juice
Welcome 2011! I’m excited that you’re here, new projects to start, new goals to set and new friends to make. I’m not the “making resolutions” kind of person, but I do like to begin the year with a new guiding thought, an on-going theme for the year that will help me stay on track. For this new year, Fearless is …
Roasted Spaghetti Squash and Chanterelle Confit
December. Absolutely my favorite month of the year (well that and June, my birthday month). Love everything about it and the cold weather too. Just more reasons to bake and cook, as if I needed anymore. And that brings me to: confit n. a piece of meat cooked in its own fat. The Levantine version of confit is made with …
A warming Lentil Squash Soup
Phew! I’m back. It’s been a busy two weeks with lots of birthday cakes, cupcakes, cookies and much more. We just celebrated my husband and two kids’ birthdays all within seven days. Now I really need a warm bowl of soup to relax with. The weather is colder, the air is crisper and I can’t get enough of squash/pumpkin flavors. …
Roasted Cauliflower and Tomato Salad
Cauliflower has to be the most under-appreciated of vegetables. Its bland flavor doesn’t appeal to many people, although it has a very high nutritional density = a very healthy food. Aside from cooking the florets in a stew or boiling them (which I am not a fan of), frying them turns them golden brown and delicious. I’m not afraid of …
Purple Cabbage and Crunchy Chicken Salad in a Walnut Lemon Dressing
It feels like I’ve been away too long, well almost a month to be exact. And what a month! Flu season came early in our house, and there’s nothing worst than seeing your kids not feeling well. Now that everyone is back to a healthy and happy state, I can go on with my life as “planned”, sort of. I’m …
Roasted Red Kuri and Shiitaki Dumplings in a Hearty Lamb Sauce
It’s an incredibly beautiful Fall day. I’m writing this outside listening to the birds on the trees, the neighborhood kids screaming with joy and my tummy rumbling from hunger. Adding these pictures to the post isn’t helping either. These dumplings are my take on a very traditional dish made with lamb-stuffed dumplings in a dehydrated bulgur -yogurt sauce (kishk). After …
From the Lebanese Pantry: Stuffed Garlicky Eggplant Preserved in Olive Oil
Garlic and yogurt. Possibly two of my ultimate favorite ingredients, ever. Add to those some wal(nuts) and it’s pure bliss, for me at least. The Lebanese pantry is incredibly rich and versatile. You could potentially have a full meal without having to cook, slice or dice anything- just from the pantry. And that is practically true for most old civilizations, …
Aromatic Jute Mallow Soup with Fennel and Tomato
The picture above was taken yesterday on the campus of my kids’ school, where leaves are gloriously changing colors and carpeting the grounds. However, I find it a bit unsettling that we have welcomed Fall with a 101ºF. Dear Mother Nature, what the heck is going on? For now, I am pretending is a cool day, perfect for a nutritious …