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recipe

If there is a salad I miss, this is the one. Yes, I could make it without the bread, but what’s the point? That crouton-like crunch, the way the bread soaks up the dressing, the beautiful mix of texture and flavor in your mouth . . . Well, I don’t know that I can do this salad justice. It only take a few minutes to throw together. This is the type of dish you can throw grilled chicken on top of and feel like you’ve had a gourmet meal. Another

My aunt made this for me when I was visiting Lebanon in 2003. It was hot hot hot, even up on the mountain. I think she could see how much I wanted something more than the Tang-like powdered mango drink they kept feeding us. She got a whole bunch of oranges, lemons and a knife and set to work. Ingredients: 5 lb bag oranges 3 lb bag lemons 2 cups sugar Wash and cut up lemons and oranges into small pieces–rinds on. Put them in a huge bowl with the

My best friend Martha makes this tea that can wash all my stress away in just one sip. Maybe it’s because the tea is made with anise seed, the base for licorice. Yensoon (anise) is what I was given to drink when I experienced stomach upset in Lebanon. In addition to having calming properties (it put me to sleep the first time I drank it), it also greatly relaxes the stomach. This recipe doesn’t use enough anise to knock you out. Martha brews it with a decaf green tea. Add some sugar

This is another recipe I learned from my local Turkish community. It is very easy and quite tasty. I once served it at a multi-ethnic potluck. I walked away from the table only to return when I noticed a group of Turkish friends hovering around the dish. Apparently, sautéing of the tomato paste is an important aspect of this dish, and I had executed it perfectly. Here I will confess that my sisters are much more talented in the kitchen than I am. My older sister instructed me in the making

Lebanese cuisine boasts multiple lentil and rice dishes, ranging from this basic vegan recipe to porridge to dishes containing numerous spices and more than one meat. This dish is simple. Anyone can make it. It is as cost-effective an option as it is filling, works as a side or a main dish, and can be converted from stove top (if you tend to burn rice like me) to rice cooker cooking. This dish always has me in tears for two reasons. The first is that it gives off the comforting aroma

Chocolate and peppermint. What a romantic pairing. And here it is again in yet another delectable form. Really, as long as it’s cold, I love peppermint. And my love of chocolate is neverending. This recipe is a re-share from my gluten-eating days. Makes 2 dozen cookies. My husband and I made these based on this recipe over at 101 Cookbooks. I stumbled upon it while looking for a peppermint bark recipe (posted earlier this Peppermint Week) and thought, “Hey! Why not?” We made them. They were good. Here is the

Hooray for Winter and all things peppermint! I declare this week Peppermint Week. This is pretty much the only time of year when I enjoy mint anything, unless it’s Summer in Lebanon, but that’s another story. I’ll save it for a Summer day. As for now, here is the first of three peppermint recipes. Serves 2 Ingredients: 1 cup milk if using espresso machine, 1.5 if using microwave (1/2 for each cup) two palmfuls of chocolate chips 1 oz Torani chocolate mint syrup (optional) peppermint extract (optional)–I didn’t try the

I don’t know what the temperature is outside your door, but outside mine it’s just perfect for some ginger molasses cookies fresh from the oven. I love these cookies. I’ve loved them since a friend brought them in to share in a grad class. I craved them all through my first pregnancy. When the cravings reached critical mass, I asked him for the recipe. He gave it to me. I made my own adjustments based on necessity. They got my through a Winter pregnancy. I’ve already made them once this

During my undergraduate years at Indiana University, my husband and I were friends with a wonderful couple who had us over many times. First in their apartment, then in their house, Sadia and I would stand by her stove as she placed a stainless steel potbelly pan over a flame. She filled it with water, then began cutting green cardamom pods in half with scissors. I watched the pods drop into the water a half at a time, their black seeds spilling out. At my own apartment, and then my

In  conjunction with sharing a bit about my beloved Jido, here is a dish I had the pleasure of enjoying with him. This meal is soft and flavorful and pairs well with greens. This dish is naturally gluten-free. Rice with Meat and Chicken Serves: 8 Preparation time:30 min Cooking time: 90 min 1/2 lb Ground Beef 1 Whole Chicken, cleaned and separated 2 cups White Rice 1/8 cup Olive Oil 1 t Black Pepper 2 T Salt 1 t Allspice 1/2 t Cinnamon 1 Bay Leaf 1/2 cup Pine Nuts

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