Greetings from Milos. The weather is amazing! Wish you were all here to enjoy it with us.
Beth, your chickpea salad came at a great time. It got me into a chickpea state of mind for a surprise birthday party planned here for a friend whose birthday is in January-surprise guaranteed! More and more, I hate the idea of buying crunchy things that are way too salty and full of chemicals and additives. So I made Spicy Hummus and Crunchy Roasted Chickpeas. Both were pretty peppy but you can easily adjust how hot they are.
I started with 500 grams of dried chickpeas. You can use canned for both recipes but the flavor won’t be quite as good. Continue reading
The Man and I are thrilled to be back in California: sun, beach, great food… it’s got it all!
As you know, my diet has evolved over the last 3 years and I’ve pretty much cut out meat (although the occasional burger, chili con carne or Spanish jamon is hard to resist!). After reading the widely-recognized The China Study I’m convinced of the health benefits of further reducing my intake of animal products (especially dairy). The thought of saying goodbye camembert (for good?) fills me with sadness but I’m convinced it’s for the best. We’ll see how it goes…
This month I wanted to share one of my go-to weekday recipes that also happens to be vegan: my scrumptious chickpea salad.
Vancouver, October 2014
I wasn’t sure what to make this time around, especially as I wanted something delicious to bring to Fiesta Friday hosted by The Novice Gardener. Beth and I had talked about maybe a moussaka- but I saved my eggplants for mutabal (by the way Hanin- delicious recipe you posted!). It makes an entire salad bowl of mutabal….I am so happy). My friend Anna was coming over for dinner and was running a bit late. I wanted to try a recipe from Deb Perelman’s amazing cookbook based off her just as incredible blog “The Smitten Kitchen“. Just so happens I had all the ingredients for her Blueberry Cornmeal Butter cake. SO! Here is is!!!
Hello Ladies !
I hope you are all well.
It was so nice having Beth and the Man at home this past week. We had a great time tasting local cuisine (Thomas and I only get to eat tapas when we have guests…) and local wine.
Thanks to my mom, we were able to enjoy several nights out without Baby baby. A bit selfish maybe, but boy did it feel good! :)
The rest of the time, my mom cooked a lot for us, which was a real pleasure for all! So it was Beth’s idea to post one of my mom’s recipes that is really simple to make, and so tasty. Miam!
It is called Mutabal, and I know the Greeks also have a version of this recipe. Here you will find the Lebanese version. It is great to have as a dip, with Pita, or as a side, with meat. We usually have Hommos and Mutabal with barbecue.
Well hello there everyone.
Not surprisingly, this is my favourite time of year for our wonderful Herblay market. Yesterday, I wandered around wondering what to make. There was so much choice, it was overwhelming. Therefore, running through my non-logical thinking process, I decided to make something that isn’t based on seasonal vegetables or fruit. I know, I know.
However, for this dish, you do need a variety of fresh herbs as well as super, scandalously fresh, best quality salmon. I love tartare of salmon and often order it in restaurants. However, after a few bites, it can be so rich that it’s hard to finish. My idea to lighten it up was to put the salmon on a bed of fresh herbs simply dressed with a little salt and lemon juice . For me, it did the trick.
I serve this as a first course, but a smaller serving in a little glass would make a pretty addition to your aperitif selection of goodies. I hope you enjoy it. Continue reading
Luxembourg City, Luxembourg
Like everyone, I have a few go-to recipes that are included regularly in my cooking rotation. These tend to be versatile, simple and composed of ingredients you can find just about anywhere. The chili recipe I want to share with you is the result of about 10 years of practice (and throwing together whatever happened to be in my cupboard…). View it as a base recipe you can use to build on to find your ‘perfect’ chili. I’ve made this recipe many different ways… beef, turkey, vegetarian… options, options, options!
The iteration pictured in the post is chili con carne I made on a rare day that I missed eating red meat. These days I generally make the chili meatless (often vegan) and it’s just as delicious.
Vancouver, Sept 2014
Well- we’ve had a stunning summer in Vancouver- but you can feel that autumn is creeping in. Nothing wrong with that- Sept is my favorite month of the year. That said- this is the last chance to enjoy those summer fruits. This year, I’ve been enjoying apricots in particular. I decided to buy a case of apricots so I can make compote to freeze. This is a super simple recipe- but it can be used in so many ways!