Hope everyone is having a wonderful New Year so far! I know that the month of January is the healthiest time of year for many people, vowing to start fresh and detox from continuous holiday indulgences. Out with the stuffing, in with quinoa. Out with the pumpkin pies, and in with the protein shakes.But that…… Continue reading Red Snapper stuffed with Mediterranean Goodies
During this festive time of year it’s always fun to surprise friends and family with something new. Don’t believe Christmas is festive? Mariah Carey would have to disagree: I love adding a new twist on an old favorite, like cheescake! Back in April I first posted my recipe for Lemon Labnah Cheesecake with Ginger Almond…… Continue reading My latest video: a Cheesecake in time for Christmas and New Years!
There is nothing freaky about freekeh. Freekeh is an ancient grain mentioned in Middle eastern cookbooks as far back as the 13th century. Popular with Lebanese, Egyptians, Iraqis, and Palestinians, Freekeh is actually wheat that has been harvested while still young and green, then sun dried and rubbed together to ensure uniform flavor, texture, and…… Continue reading Get your freekeh on–the new supergrain from the Middle East in a post Thanksgiving soup!
If you are a new visitor, I made this trailer for you, to give you a taste of not only the Middle Eastern recipes I have demonstrated in the past, but a hint of what’s to come. For those that have subscribed to my channel or followed my blogs I want to give you a…… Continue reading My new Feast in the Middle East Trailer!
If you are tired of the same old oatmeal then this blog is for you. Farro is an ancient grain, actually the oldest cultivated grain ever that originated from the Levantine region: Lebanon, Jordan, Syria, and Palestine. The Egyptians then brought this grain to Italians, who combined this grain with pesto, seafood, and parmesan cheese,…… Continue reading Make life interesting…swap your oatmeal with farro, the ancient grain of the Middle East
Still not sure whether summer or fall is my favorite time of year. I am all for long warm summer days with blooming flowers, fruit tree harvests from my garden, and quality time spent with my children in sand and water. But, fall is magical. Falling leaves in every shade, wearing tights again in fun ∞
One question I have gotten several times from subscribers is… how do I cook with tough cuts of meat like chuck? I am not a big meat eater, but I come from a family of carnivorous people. My daughter especially must have been a tiger in her other life. If she had it her way,…… Continue reading Tender Meaty Stew–Using the Crockpot Method
Ever look at the ingredient list in a store bought pastry? You might see a paragraph long list of chemicals, oils, and sugars that you do not understand. Next time you want to have some pastry for your weekend brunch, try my Puff Pastry with Mascarpone Cheese, Figs, and Almonds. I have to admit I…… Continue reading Puff Pastry with Mascarpone Cheese, Figs, and Almonds
The one thing I regret saying in my latest video is that stuffed grape leaves (warak dawali) is the most difficult Middle Eastern dish to make. I really take that back. It’s actually quite easy, but just a little time consuming–which is why enlisting the help of family makes it more special! Some friends I know…… Continue reading Why I love grape leaves even more than grapes, secrets to Warak Dawali (stuffed grape leaves)
During this hot summer all I really feel like eating are salads and ice cream. Except I have been really disappointed with the ice cream selection on the supermarket shelves. Some ingredient lists are long enough to cover half a newspaper page! Propylene glycol, hydrogenated oils, carrageenan, artificial sweeteners and colors and other atrocious ingredients…… Continue reading Arabic Coffee Ice Cream with Nutella Swirl!