Kibbeh is a Lebanese recipe that comes in many shapes and forms, but if you’ve ever discussed food with a Lebanese person you know that the discussion always comes back to kibbeh. I’ve mentioned before that I myself am Lebanese-American (half, actually, on my dad’s side) and grew up eating this dish. It is basicallyContinue reading “Kibbeh (Lebanese Meatballs)”
Category Archives: Homemade
Middle Eastern Lentil Soup
This is by far one of my favorite soups. It’s simple to make, delicious, nutritious, and the variations are seemingly endless. Listed below is the basic recipe but you can add any number of your favorite ingredients to make it a meal-in-itself. The recipe below, for example, is vegetarian but this is equally delicious withContinue reading “Middle Eastern Lentil Soup”
Chaudrée (deux recettes)
Many American foods have their rootsfirmly planted in Europe and have developed in this country in a sortof convoluted fashion. The recipes were often brought to our countrywith immigrants when they migrated here, and usually adapted toutilize ingredients that were readily available. Chowder, forexample, had its beginnings in France, then was brought to FrenchCanada beforeContinue reading “Chaudrée (deux recettes)”
Whole Wheat-Oatmeal Pizza (crust) with Rapini and Three Cheeses
This is really a variation on two themes I’ve touched on before…vegetables cooked aglio e olio and a pizza recipe. In this version I used rapini, which I cooked with oil, garlic, and hot pepper, and the pizza crust was made using a hand-kneaded oatmeal crust (click here for the recipe). The main difference withContinue reading “Whole Wheat-Oatmeal Pizza (crust) with Rapini and Three Cheeses”
Three Photos and Six Recipes
Did you know that January is NationalSoup Month? Well it is, and rightly so. It’s perfect for the cold weather and seemsto nourish both body and soul. Soup is delicious and nutritious,and it’s easy to make. If you can boil water you can make soup. Andthere’s something about a simmering soup pot…it’s the originalcomfort food.Continue reading “Three Photos and Six Recipes”
The Miracle of Controlled Spoilage (or, the art of live foods)
Fermentation. That, of course, is what the title of this post is referring to. Every culture has their versions, and things you may not think of as fermented are in fact just that…beer, bread, yogurt, sour cream, buttermilk, wine, and of course all sorts of vegetable pickles. My favorite is kim-chi, or Korean style sauerkraut.Continue reading “The Miracle of Controlled Spoilage (or, the art of live foods)”
Handmade Pasta
Homemade pasta is not only simple to make but also fun. And besides that I really believe it is one of the most brilliant foods there is. Think of it’s versatility, nearly every culture has a version of it, and its most basic form it is nothing more than a paste made with flour, andContinue reading “Handmade Pasta”
Simple Stirfy…or, how to make something really quick and delicious with what you have
I’ve said this before, but some evenings cooking dinner in my home is like taking a mystery basket test. By the time I get home my son is hungry (and so am I) so time is something to consider…and there’s often just a scant few things in the fridge. Don’t believe the unrealistic TV showsContinue reading “Simple Stirfy…or, how to make something really quick and delicious with what you have”
Spiced Brown Rice with Shrimp and Broccoli
This is another example of how changing a few ingredients–but using the same basic method–can create an entirely new dish (click here). I seasoned this with somewhat Mexican or South West spices, but even this could be altered…changing the spices to curry or Mediterranean herbs would create an entirely new dish. Anyhow, this is howContinue reading “Spiced Brown Rice with Shrimp and Broccoli”
Meatballs…or polpette?
Likely everyone in America has an opinion on the recipe and/or origin of classic tomato sauce and meatballs, especially if you are of Italian ancestry. Some say this is purely an American recipe that was adapted by early Italian immigrants out of necessity, while others believe it has its roots in the “old country”…and surelyContinue reading “Meatballs…or polpette?”
Isaac’s Mexican Shrimp Recipe
My teenage son came to me and asked how to make a Mexican shrimp recipe the other day. I was a bit surprised…he was, after all, not simply asking what there is to eat (or why there’s “nothing” in the fridge) or what time dinner is ready. I’m joking, of course, I feel blessed toContinue reading “Isaac’s Mexican Shrimp Recipe”
Tacos con Carnitas de Pollo…and a few comments on Ezekiel Bread
Pictured above is one of the tacos I made for my son and I for dinner tonight, before it was rolled up of course. Buried under the vegetables and sour cream are the carnitas…delicious. But more on that in a minute. First I have a couple unrelated comments. Between urbansimplicity.com and urbansimplicty.wordpress.com there are nearlyContinue reading “Tacos con Carnitas de Pollo…and a few comments on Ezekiel Bread”
Spiced Brown Rice and Beans with Venison and Broccoli
I remember hearing the statement–and I’m paraphrasing, I’m sure–that if you teach a person to play a song they can play that song, but teach them to play the instrument and they can play many songs. The reason I mention this is that this is just another example of an endless number of dishes thatContinue reading “Spiced Brown Rice and Beans with Venison and Broccoli”
Two Loaves of Ezekiel Bread, a Spinach Pizza, and a Mechanical Malfunction
I haven’t posted a recipe for Ezekiel Bread in a while, but it is my favorite bread. The picture of the pizza above and the bread below were both made using the recipe that follows. Interestingly, Ezekiel Bread recipes are still one of the number 1 ways that new visitors find there way to thisContinue reading “Two Loaves of Ezekiel Bread, a Spinach Pizza, and a Mechanical Malfunction”
Super Delicious (and simple to make) Pasta con Vendure
This is a dish that I served to our staff at work yesterday. I was trying to use up some vegetables because we are closed for the first week of January. It’s really just a more complex version of any of the aglio e olio dishes I’ve posted here before. But before I start theContinue reading “Super Delicious (and simple to make) Pasta con Vendure”
Things That Can be Carried on a Bike (#383), a Minor Confession, a Very Brief Story, and a Recipe
Things on the bike…4lbs/1.8kgs of green and yellow split peas. My minor confession…for the past three days, even though the streets have been snow-free, other than a few small jaunts I have relied mostly on my truck for transport. This is mostly–but not entirely–because of family gatherings outside the city. I also have not hadContinue reading “Things That Can be Carried on a Bike (#383), a Minor Confession, a Very Brief Story, and a Recipe”
Whole Wheat French Toast with Pineapple Syrup and Caramelized Apple
This is a simple-to-make hearty and flavorful breakfast, and it also happens to be my son’s favorite (somewhat of a Saturday morning tradition). French toast can be made in any number of ways, but the key to a really good one is great bread and flavorful syrup…of course the syrup can be purchased but itContinue reading “Whole Wheat French Toast with Pineapple Syrup and Caramelized Apple”
I Like to Cook at Home
“Cooking is a great destresser because it serves as a creative outlet,” says Debbie Mandel, author of “Addicted to Stress.” “And while stress can numb your senses, cooking activates them. It’s a sensory experience with aroma, taste, touch, visual delight and even sizzling sound.” I could easily start and finish this post with it’s title:Continue reading “I Like to Cook at Home”
Three-Bean Soup/Stew with Pork
I made this soup/stew yesterday to utilize some of the turkey stock that was left over from Thanksgiving. It’s a basic bean-and-pork soup or stew recipe, and I say soup or stew because it depends on how you like it. I made it thick (sort of condensed) so it would take up less room inContinue reading “Three-Bean Soup/Stew with Pork”
Three-Bean Soup/Stew with Pork
I made this soup/stew yesterday to utilize some of the turkey stock that was left over from Thanksgiving. It’s a basic bean-and-pork soup or stew recipe, and I say soup or stew because it depends on how you like it. I made it thick (sort of condensed) so it would take up less room inContinue reading “Three-Bean Soup/Stew with Pork”
Urban Simplicty 