Let’s all of us at Culinary Correspondence congratulate Fiesta Friday on their first anniversary.
We love to party everywhere! In Greece, celebrations start with an array of olives, croquettes, savoury pies, little fish, dips and if you’re lucky, fava. Here’s our favorite version to bring to the party.
Fava is delicious and nutritious; great for everyone, vegans included.
Barcelona, January 15th
I hope you are all well!
This week, I must admit that I was a little out of inspiration. I guess it was part of being super tired after all the guests we had at home :) Don’t get me wrong, it was so nice to have you Emi, Mus, Gabrielle, Shadi at our place, but I must admit I was kind of looking forward to doing nothing all week haha!
So I decided to let Thomas decide for this post. I asked him to look through all my recipe books and pick something that he would want me to cook. It was interesting because he ended up picking something that I wouldn’t have tried spontaneously.
Note that I decided to add cherry tomatoes to the recipe – the original recipe was without.
And it ended up being pretty good!
Happy New Year! So to the start the year I have a confession to make. This original recipe was going to be : Stuffed Zucchini with Greek Rice. What happened? Well… I cored open the zucchini and realized I couldn’t stuff them properly and it got messy….so it turned into this! It’s healthy, it’s SUPER tasty and incredibly easy.
Apologies for posting late but I’ve just come home from a truly amazing road trip! As you can imagine food choices can be limited when you’re on the road, especially if you aren’t eating meat (except fish) or cow dairy. I ate a lot of tuna sandwiches, veggie burgers and fish and chips. A far cry from the whole-food plant based diet I’m aiming for! We limited the damage by picnicking for lunch (hummus, veggies, wholewheat pita…) and hiking as much as possible. We did have some good meals along the way – some great locally fished river trout comes to mind, as does the INCREDIBLE birthday dinner we had at Wazuzu in Vegas. Still, I’d be lying if I said I wasn’t looking forward to some good healthy home cooking by the end of the two weeks.
I knew exactly what I wanted to make for our first meal back: chickpea tacos! I found a recipe by The Happy Herbivore‘s Lindsay Nixon for Blue Corn Chickpea Tacos in The China Study All-Star Collection Cookbook and tried it out the week before we left. My friends, it was a slam dunk. I’ve altered the original recipe to suit my fancy and came up with a rice and bean dish to accompany the tacos (we found that just doing the tacos was a little “light” especially for the Man).
Vancouver November 2014
I discovered Zaatar in Jordan a few years ago when Beth and I went to visit Thomas and Hanin. It’s the taste of pure happiness. A beautiful mixture of thyme, sumak and sesame seeds….each batch is different. Each is delicious. It’s my catnip. I’ve recently been trying to eat more greens including kale. Kale smells like farts but is supposedly the best thing EVER for you. So- how do you make something that smells like farts appealing enough to eat? The answer: add Zaatar and make them into healthy chips. This recipe is adapted from the “Oh She Glows” recipe.
Barcelona, November 23rd
I hope you are all doing well! I am very sorry I am a little late publishing this post. Last week was a bit crazy between the organization of Thomas’ surprise birthday party and surprise trip to Valencia, but it was all worth it as Thomas was so surprised and we both had a great time!
So there I am, on Sunday night, having to come up with a delicious recipe for the blog, and very little time to do so.
That is how I remembered this great recipe that saved me so many times when I had friends over for tea or coffee. I even sometimes use it for dessert after a good meal.
Hello my dears,
Making our Christmas turkey gravy in November has become a bit of a tradition for me. I change it a bit each year and as you know, send out smug emails when it’s done. American friends might want to do a double batch and have some for Thanksgiving too. It is a bit time consuming and even though this year’s is the best yet, I did make a dumb mistake that cost me a lot of time. I’ll tell you about that later on.
This recipe makes about 6 cups of gravy or more if you do it right! Continue reading