Rustic Tabbouleh Salad

I grew up eating my Lebanese grandmother's delicate and lemony tabbouleh. She would finely chop the tomatoes, parsley and cucumbers then douse the salad with lots of fresh lemon juice. Tabbouleh was a staple on her dinner table, along with delicious Middle Eastern roasted chicken and rice pilaf.  I loved her home cooking. Middle Eastern food is my soul food. We enjoy this healthy cuisine at least three times a week. My husband is Polish but he loves Eastern Mediterranean food.

Easy Summer Spaghetti

Fresh and fast is what's on my mind. Meals that are bright, tasty and fuss free. During the warm months, I meander around parks, piers and orchards. I'm in the sunshine. I spend less time in the kitchen.   

Ethiopian Style Chickpea Stew

It's cold, dark and rainy outside, but my kitchen is filled cozy aromas. A comforting Ethiopian stew is simmering on the stove. Assertive spices infuse this recipe with fall flavor. Roasted chickpeas, creamy potatoes and caramelized onions make it so delicious and satisfying.

Thai Chickpea, Vegetable And Potato Curry

Lately I've been hearing a lot about Blue Zones. Regions of the world where vegetable and bean dishes are consumed regularly. These areas are populated by healthy humans who live very long lives. Since I love chickpeas, I thought I'd create my own variety of a Blue Zone dinner tonight.

This Thai inspired vegetable and bean curry is mild and mellow. Creamy coconut milk and hearty potatoes make it very satisfying. Everything is simmered in one pot for ease of preparation. 

Easy Indian Chicken Curry

A simple chicken curry with creamy coconut milk and perky ginger is what's for dinner tonight. Coconut milk is a rich source of antioxidants and certain minerals, including iron and potassium. Vitamins C, E and many B vitamins are abundant in coconut milk too. This a light curry in that it doesn't contain lots of butter or cream. You'll feel energized after you've enjoyed a bowl of it.   

Chicken curry can be on your table in no time. A potato gives it substance. It's mild and mellow with great flavor. Even if you've never made Indian food, you can prepare this delicious dish without much effort.  If you've got fresh mint growing in your garden, sprinkle some on top. A squeeze of fresh lime juice is a must!  If you're serving guests who like a little more heat, you can offer them some thinly sliced chilis or sriracha sauce. Get your curry on!  

Three Indian Inspired Chutneys

I've got three Indian-inspired chutneys for you. Bright and summery...the bomb diggity spooned over salmon. Serve them with chicken or your favorite protein. Think of them as chopped salads or salsas to enjoy with warm chapati, tortilla chips or pita bread. Toss some beans into them for a light vegan meal. The mango chutney is spiked with creamy coconut milk.

A welcome addition to Indian meals as well as backyard bbq's, each one has its own character. They all share the warmth of sesame and the heat of chili in common. Cool and crunchy, the chutneys are a nice choice during the warm weather months.

Easy Indian Chickpea And Spinach Curry

I used to work every evening as a counselor/administrative assistant in a crisis center. Stress eating was the norm there. On busy nights, the staff (myself included) subsisted on vending-machine snacks, greasy pizza and take-out Chinese. We all wondered why our waistlines were ever expanding? Why we felt tired? Why we were never satisfied by what we ate?

Thai Chickpea Curry

Do you love Thai food? I adore it. The sunny flavors of curry paste, creamy coconut milk, perky ginger and fresh lime juice are refreshing in summer and real mood-boosters in winter. This wholesome and healthy chickpea curry is bright and tasty. It comes together in about 30 minutes. Everything is simmered in one pot for easy cooking. Pair the curry with steamed rice for a complete protein. I love it with Jasmine rice. For me, using a rice cooker makes this dinner even easier to prepare. The curry reheats well for workweek meals too.

Thai Chickpea Curry Recipe

Makes About 5 Cups

Some Notes & Tips:

Find a Thai curry past that you like. I love Maesri brand. 1 1 /2 tablespoons of it in this recipe is plenty spicy for me. It's a well rounded and flavorful curry paste that comes in small cans for convenience. This is not a sponsored post. It's just my recommendation. I find it in Asian supermarkets and online. It comes in green, red and yellow.

I use a microplane zester to mince the garlic and ginger.

You can use light coconut milk, but it won't be as creamy and the sauce will be thinner.

In winter, you can substitute canned chopped tomatoes for fresh.

Ingredients

• 2 16-ounce cans of chickpeas rinsed and drained
• 1 can of full fat coconut milk
• 1-2 tablespoons of red, green or yellow Thai curry paste.  I use Maesri brand. 
• 1 medium red or white onion, chopped. I use red.
• 2 medium tomatoes, chopped
• 2 garlic cloves, minced
• 1-inch piece of ginger, peeled and grated
• A large handful of fresh Thai basil, regular basil or mint, chopped
• Oil for cooking. I use a scant tablespoon of sunflower oil.
• Salt to taste

To Serve:
lime wedges
a splash of soy sauce, shoyu or tamari for umami flavor
steamed Jasmine rice

Instructions

Put some oil in a pot or sauce pan and saute the onions, with a pinch of salt, until soft. Add the chickpeas, coconut milk, curry paste, tomatoes, garlic and ginger. Adjust the salt to your taste. Bring to a boil. Turn down the heat, cover the pot and simmer for about 10 minutes. Serve with fresh basil and a few squeezes of lime juice.

Bon Appetit!

xx ~ Jilly  

Lebanese Chopped Salad With Tahini Dressing

Winter is behind us and Boston has turned green. Lilacs are blooming. On the river path, the air smells like moss and honeysuckle. My beagle's nose twitches as she catches all the fresh scents. Seagulls are squawking. Summer is coming soon.

Thai Red Curry Noodles

I've hit a roadblock with embroidery designing. My last larger pattern was Madame Butterfly. Since then, I've done some small freebies, which people enjoy. But the bigger ideas aren't coming to me. When that happens, I put my needle and thread away and head to the kitchen. Recipe ideas flow without any effort. They continuously pop into my head, before I go to sleep, on long walks with my beagle, while brushing my teeth. I write them down because I can't keep up. I cook up a storm. That's my process. It's a bit insane with lots of messes in the kitchen. But I am not one without the other. My cooking and sewing fuel each other.

Spicy Spanish Chickpeas

Chickpeas simmered in a rich and tangy tomato sauce, spiked with chili, paprika and a splash of sherry is what's for lunch today. The sherry really takes this humble bean dish to new levels. A squeeze of lemon and a drizzle of olive oil are the perfect finishes. These beans are delicious with a dollop of sour cream and some toasted slivered almonds sprinkled on top. They're also really good, served over rice, with my cooling cucumber tzatziki sauce (recipe below). Stuff them into warm pita, a baked potato or eat with crusty bread. This meal is high in vegetarian protein, especially when served with rice. It's healthy and filling too. It reheats well for workweek meals. Get your Spanish tapas fix in about 30 minutes.

Mediterranean Eggplant Stew

Being Lebanese, I’m a huge eggplant lover.  We prepare eggplants in a variety of delicious ways.  So, I was thrilled to find just about every kind of eggplant known to man at my local Italian market. Craving something along the lines of ratatouille, I pulled out my trusty Le Creuset Dutch oven and got to work on creating this savory stew.  This is a healthy, filling and comforting stew that can be eaten with a side of crusty whole grain bread. Alternatively, it can be served over creamy polenta, couscous, mashed potatoes, rice, gnocchi, ravioli, bulgar wheat, quinoa or pasta. Grilled cheese sandwiches or garlic bread would be great with it too. It’s a wonderful sidekick for a plain quiche or fluffy scrambled eggs. It’s good eaten hot or at room temperature.If you so desire, add chopped chicken to it or a can of rinsed and drained chickpeas and cook as directed. Some toasted pine nuts and/or Nicoise olives are also welcome here. I like to finish it off with a good drizzle of extra virgin olive oil. Warm spices, common to Lebanese cooking, deepen the flavor of this stew. 

Fresh Pasta with Mushrooms & Tomatoes

Patience has never been one of my virtues. When it comes getting to a meal ready when I’m hungry, patience really goes go out the window. I try to cook nutritional food, even when I’m tired. Pasta tossed with lots of sauteed mushrooms and bright cherry tomatoes is the recipe of the day. Earthy mushrooms, tangy tomatoes and a squeeze of fresh lemon juice make it a hit in my home. Healthy, wholesome and ready in under 30 minutes! 

Chili Lime Chickpeas

In this recipe, chickpeas are spiked with fresh lime, spicy chili, earthy cumin and smoky paprika. The dish is finished with a little creme fraiche. Creme fraiche counters the heat of the chili and lends its luxurious creaminess. I love using creme fraiche in recipes because it's delicious and it can withstand heat without separating, Think of it as French sour cream. I find it in my regular supermarket or at Trader Joe's. But you can leave it out or swap it for regular sour cream with good results.

The meal comes together in less than 30 minutes. Pair it with rice and you've got a complete protein. Swap the chickpeas for black beans if that's what you prefer. Use all or part of one jalapeno as some peppers are hotter than others. Liquid smoke is an optional ingredient too. I love it in this recipe because it enhances the smoky flavor, which is what makes this vegetarian dish so satisfying and good. Liquid smoke is strong, so only use a drop or two. Creamy, smoky, tangy, spicy...this humble bean dish is anything but boring.

North African Stew with Sweet & Spicy Couscous

Before the cold New England winter appears, my husband and I like to visit to Boston Common and the Lagoon to see the swan boats. In the heart of this elegant city, an emerald-green park appears. Weeping willows, a rose garden and pretty swan boats make up the vintage scene. For more than one hundred years, the boats have been gracefully gliding on the pond. We cross the little pedestrian bridge before heading over to Newbury Street to window shop.

Cauliflower Stew with Chickpeas & Smoky Paprika

The start of the beautiful New England fall season began with a twilight river walk accompanied by my little beagle, Ellie. This savory stew was also part of the picture. A smoky stew that makes the cooler evenings more inviting. 

Ingredients

•  2 medium to large onions, chopped
• 1 large head of cauliflower, chopped
• 2 bell peppers, your choice of color. I used a red and green one. Slice them in half and remove seeds.
• 3 small to medium zucchini, chopped
• 3 baking potatoes, chopped
• 1 15-16 ounce can of chickpeas, cannellini beans or white beans rinsed and drained
• 1 26.46 ounce box of Pomi Chopped Tomatoes or one 28 ounce can of quality chopped tomatoes
• 1 cup frozen peas (optional)
• Olive oil for cooking
• Good drizzle of honey or pinches of sugar to balance the acid in the tomatoes
• 3 teaspoons of smoked paprika
• 3 teaspoons of dried oregano
• A tiny pinch of saffron, 6 threads (optional)
• Salt and pepper to taste
• Garbanzo bean flour mixed with cold water to thicken the stew (see notes)
• 4-5 cups of cold water    
• To Serve: rice, crusty bread, drizzle of good olive oil, quinoa, toasted slivered almonds, chopped parsley or basil, shaved or grated Manchego cheese 

Instructions

Place the sliced peppers, cut side down, on an oven safe baking sheet lined with tinfoil and broil them on high until their skins are charred and blackened. Remove from the oven, place peppers in a covered bowl or wrap in tin foil to steam. Once cool enough to handle, peel the skin and discard. Chop them and set aside. Meanwhile, saute onions in a large pot. I use a Dutch Oven, and cook the onions with olive oil, salt and pepper until soft. Once the onions have softened, add the chopped cauliflower, zucchini, chickpeas, potatoes, tomatoes, honey, spices and 4-5 cups of water. The water should just cover the vegetables with some peeking out. Adjust the salt. Cover and bring to a boil. Stir in the chopped roasted peppers, reduce the heat and simmer for about 35-40 minutes or until the vegetables and potatoes are soft. Mash some of the cooked potatoes in the pot with a back of a spoon. Stir in the garbanzo bean and water mixture. Start with 4 teaspoons of garbanzo bean flour mixed with 4 teaspoons of cold water and stir into the stew. Add more of this mixture if you want it thicker. Toss in the frozen peas and stir again. Serve with suggestions and enjoy!

Turkey Meatballs in Tomato Sauce

These light,  juicy meatballs are one of my husband’s favorites.  I’ve been making them for years, perfecting the recipe. Life is better with meatballs. Melt some mozzarella and Parmesan over them for a meatball Parmesan.

Lebanese Stew With Chickpeas & Tomatoes

Do you love the bright flavors of Eastern Mediterranean cuisine? I’ll show you a setw recipe that will make you happy. I’ll reveal my Lebanese Grandmother’s secrets.

Like my grandmother taught me, adding a little bit of cinnamon and some dried mint to Arabic dishes is the key to authentic flavor. Have you ever wondered what makes this cuisine taste so good? Chances are there are pinches of subtle spices and dried herbs in each dish. The cinnamon is cozy and the mint is fresh. 

Your kitchen will smell divine as it’s cooking. Trust me, the mint and cinnamon work in this stew. Every time I bring one of these vegetable dishes to my neighbor or to my coworkers they ask for the recipe.

Lebanese Stew Recipe

Makes a large pot full. Reheats Well.

Some Notes

The stew is started on the stove and finished in the oven for even cooking and a delicious, homey flavor.

Both oregano and mint retain their flavor once dried. They’re perfect in this stew.

Regular baking potatoes are added to give the stew some body and substance. The starch in the potatoes helps thicken the sauce, producing a rich and satisfying stew with no added fat.

I love Pomi Tomato products for their unmatched clean, garden-ripe taste. They come in a box instead of a can.  If you can’t find them, good quality tomato puree is fine too.

Wine gives another layer of flavor to this dish. I often don’t want to open a bottle to use in a recipe so I keep a bottle of dry or extra dry vermouth in the fridge. I use vermouth in  place of white wine in most of my savory dishes. You can also omit the wine or vermouth with good results.

Finish it with a drizzle of good olive oil, a dollop of Greek yogurt and/or some freshly chopped parsley. If you’re serving a crowd, some olives, feta and pita bread rounds out the meal.

Ingredients

• 2 medium onions, diced
• 1 large bell pepper, chopped. You pick the color. 
• 3 garlic cloves, minced. Use a microplane zester or garlic press to mince it.
• 3 baking potatoes, peeled and chopped.
• 1 16-ounce cans of chickpeas, rinsed and drained
• 1 16-ounce can of white beans, rinsed and drained
• 1 26.46 ounce box of Pomi Strained Tomatoes or a 28 ounce can of tomato puree
• 13-ounces or a generous 1-1/2 cups of crushed tomatoes
• 1/4 cup of white wine or a couple of splashes of dry vermouth (optional)
• 1 1/2 cups of vegetable broth
• Drizzle of honey or about a teaspoon of sugar to balance the acid in the tomatoes.
• 1 teaspoon of dried oregano. Rub it between your fingers to release the flavor.
• 1/2 teaspoon of dried marjoram (optional)
• 1/2 teaspoon of dried mint
• 2 dried bay leaves, remember to remove them before serving.
• A couple of pinches of ground cinnamon
• Olive oil for cooking and drizzling
• Sea salt or kosher salt and fresh cracked pepper to taste
• To Serve: freshly chopped parsley, flaky sea salt, a drizzle fruity olive oil, yogurt, pita bread, bulgur wheat or quinoa

Instructions

In a large dutch oven or an oven safe pot with a lid, saute the onions and bell pepper on medium to medium high heat with some olive oil, salt and pepper. It helps to cover the pot. Add a little water if you don’t want to use too much oil to steam-saute them.

Once the pepper and onions are soft, add the potatoes, garlic, chickpeas, white beans, tomatoes, vegetable broth, wine/vermouth, sugar, dried herbs, spices, bay leaves and more salt and pepper. Bring to a gentle boil. Immediately turn down the heat, simmer, covered for about 5-7 minutes.

Meanwhile, preheat the oven to 350 degrees. After 5 minutes of stove top simmering, place the pot in the oven and cook for an additional 30-40 minutes or until the potatoes are tender. When the stew is finished cooking, remove bay leaves. Adjust the salt and pepper. Also add a pinch more of dried oregano, mint and cinnamon. Serve with any of the suggestions listed in serving options above. Enjoy!

Lemony Salad with Chickpeas & Feta

Whipping up dishes like this lemony chickpea salad is a no brainer. Fresh mint adds sparkle. Feta gives it pleasant saltiness. Chickpeas lend protein, creaminess and substance. It's easy to prepare and anything but boring. Pair this salad with chicken or fish. Eat it with a crusty roll. It's also good packed for a work week lunch or a picnic because it transports well. Olives would be welcome here too.

Chopped Salad With Honey Lime Dressing

This chopped salad is crunchy and refreshing. The light dressing is spiked with lime, honey and mint. Diced avocado or chickpeas would be scrumptious in it too.