>Lebanese Chicken-and-Rice (yet another variation)

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I’ve posted numerous times on Lebanese food in the past, mostly because I truly believe that it is one of the great cuisines of the world., but also it is a food that I grew up with; I am second-generation Lebanese-American…half actually, my father’s family was from “the old country.” Chicken-and-rice is my favorite recipe (from many cuisines) and I make variations of it often…and leftovers taste even better. Anyhow, this is another variation. The reason this is a variation is thrice-fold; firstly it is made with ground turkey (instead of lamb or beef), and I also used sliced boneless chicken breast (instead of bone-in chicken), plus I seasoned it with–in addition to the usual cinnamon, allspice, and cumin–turmeric and hot pepper. This recipe, then, is not the classic recipe, but it was really delicious none-the-less. If you’ve never had this dish I hope you try it because not only is it really, really delicious (did I mention how good it is?), but it will make your house smell delicious as it cooks…and it’s easy to make, too. Below is a basic recipe for it (using whole boneless chicken breasts), and if you’d like to read more about it (and my views on it’s correlation with the American processed food, Rice-a-Roni), see more pictures of it being made, or would like links to other Lebanese foods, click here.

Lebanese Chicken-and-Rice
Makes 4 servings
3 tablespoon olive oil
4 chicken breasts
4 ounces diced onion
2 ounces vermicelli, broken into pieces
12 ounces ground beef or lamb
1 tablespoon minced garlic
1 teaspoon cinnamon
1/2 teaspoon ground cumin
1/2 teaspoon ground allspice
3/4 teaspoon salt
1-1/2 cups long grain rice
3 cups hot chicken broth
2 tablespoons minced parsley

Heat the olive oil over high heat in a heavy-bottomed pan. Sauté the chicken on both sides until golden brown. Remove the chicken from the pan and set aside. Add the onion and vermicelli to the pan and cook until golden; remove and set aside. Add the meat to the pan (and a little water and/or oil if necessary) and cook until the meat begins to brown, then add the garlic and cook another minute or two. Add the cinnamon, cumin, allspice, and salt; sauté two minutes while stirring. Add the onions and pasta back to the pan along with the rice, stirring to fully coat it with with the oil and spices. Then add the chicken breasts to the pan, pushing them gently into the rice. Pour in the broth and cover the pot with a lid. Reduce the heat to a simmer and cook for about 18 minutes, then remove the pot from the stove and allow to rest for 5 minutes. Sprinkle with minced parsley.

I Like To Eat…and with both hands

Firstly I would like to say that I am not immune to junk food or fast food; in short I don’t believe that just because I cook for employment (and write this blog) that I am a food snob. But I also have to qualify this statement. My version of junk food is potato chips (wish I just had a handful now…they’re one of my weaknesses), and fast food to me is pizza or Chinese takeout. But it has been years–decades–since I’ve eaten at a fast food chain, nor have I eaten frozen junk in many years. But alas…I have a teenage son. Even though his dad works as a professional cook he still craves junk (he is an American, after all). He doesn’t eat a lot of it but he does eat some (and he does really like my cooking). Anyhow, this is also a qualifier to some previous photos…often in my Things That Can Be Carried On A Bike series I’ll show baskets, boxes, or a trailer full of groceries…and sometimes a frozen pizza box is peeking out. It’s not for me…not that I didn’t eat them when I was younger, nor do I care what you eat (to each his/her own); I thought I’d mention this. Anyhow, as is often the case–like a typical teenager–when my son gets home from school he is hungry and a quick junk snack will hold him over until dinner is ready or his mom picks him up. And today as I was clearing the table I noticed the spent cardboard wrapper to a something-or-other he had eaten earlier (pictured above); its slogan is written on the outside. What? This to me is so wrong on many levels. Food and our ability to savor it (opposed to just wolfing it down for fuel) is one of our many gifts as human beings I feel…yes, even if it is junk. And again, I’m no angel, I watch the  news or listen to the radio or read if I’m eating alone…but to encourage a person to have a free hand to text seems to jump the shark a bit. I don’t know, maybe it’s just me…but eating is not just about stuffing things unconsciously down your throat, it’s about enjoyment and pleasure; the message on that wrapper is the opposite of this…it encourages haste and numbness to food. Tonight as I peeled the tiny label off an apple as I washed it before dinner I wondered why it was from Washington State and not New York (seeing we are a huge apple producing region and it’s in my own back yard). And as I ate it in between mouthfuls of Lebanese Chicken-and-Rice and listened to NPR, I savored its sweet-and-sour flavor and how it played against the flavors of the fragrant rice. But mostly, while I ate…I used both hands. Food is good and I enjoy it. I don’t want to have a free hand to do other things while I eat…especially text someone. I’ll get off my little soapbox now.

>I Like To Eat…and with both hands

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Firstly I would like to say that I am not immune to junk food or fast food; in short I don’t believe that just because I cook for employment (and write this blog) that I am a food snob. But I also have to qualify this statement. My version of junk food is potato chips (wish I just had a handful now…they’re one of my weaknesses), and fast food to me is pizza or Chinese takeout. But it has been years–decades–since I’ve eaten at a fast food chain, nor have I eaten frozen junk in many years. But alas…I have a teenage son. Even though his dad works as a professional cook he still craves junk (he is an American, after all). He doesn’t eat a lot of it but he does eat some (and he does really like my cooking). Anyhow, this is also a qualifier to some previous photos…often in my Things That Can Be Carried On A Bike series I’ll show baskets, boxes, or a trailer full of groceries…and sometimes a frozen pizza box is peeking out. It’s not for me…not that I didn’t eat them when I was younger, nor do I care what you eat (to each his/her own); I thought I’d mention this. Anyhow, as is often the case–like a typical teenager–when my son gets home from school he is hungry and a quick junk snack will hold him over until dinner is ready or his mom picks him up. And today as I was clearing the table I noticed the spent cardboard wrapper to a something-or-other he had eaten earlier (pictured above); its slogan is written on the outside. What? This to me is so wrong on many levels. Food and our ability to savor it (opposed to just wolfing it down for fuel) is one of our many gifts as human beings I feel…yes, even if it is junk. And again, I’m no angel, I watch the  news or listen to the radio or read if I’m eating alone…but to encourage a person to have a free hand to text seems to jump the shark a bit. I don’t know, maybe it’s just me…but eating is not just about stuffing things unconsciously down your throat, it’s about enjoyment and pleasure; the message on that wrapper is the opposite of this…it encourages haste and numbness to food. Tonight as I peeled the tiny label off an apple as I washed it before dinner I wondered why it was from Washington State and not New York (seeing we are a huge apple producing region and it’s in my own back yard). And as I ate it in between mouthfuls of Lebanese Chicken-and-Rice and listened to NPR, I savored its sweet-and-sour flavor and how it played against the flavors of the fragrant rice. But mostly, while I ate…I used both hands. Food is good and I enjoy it. I don’t want to have a free hand to do other things while I eat…especially text someone. I’ll get off my little soapbox now.

Things That Can Be Carried On A Bike (#265 & #266)

#265 (upper photo)…3lbs. of raw whole wheat bread dough in a plastic bucket.

#266 (lower photo)…a cardboard box containing an empty plastic bucket, 3 loaves of freshly baked whole wheat bread, and a canvas book bag containing miscellaneous items.

Black Bean Hummus with Lemon and Jalapeno


Black Bean Hummus with Lemon and Jalapeno 
Makes about 3-1/2 cups
3 cups black beans, cooked or canned and rinsed
2 cloves garlic, minced
2 jalapeno, minced
1 cup tahini
1/2 cup fresh lemon juice
1/4 cup cold water
1 teaspoon salt

Mix all of the ingredients in a bowl, then transfer to a food processor and process until smooth.

>Black Bean Hummus with Lemon and Jalapeno

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Black Bean Hummus with Lemon and Jalapeno 
Makes about 3-1/2 cups
3 cups black beans, cooked or canned and rinsed
2 cloves garlic, minced
2 jalapeno, minced
1 cup tahini
1/2 cup fresh lemon juice
1/4 cup cold water
1 teaspoon salt

Mix all of the ingredients in a bowl, then transfer to a food processor and process until smooth.

Things That Can Be Carried On A Bike (#264)…and why I deserve a ticket

A cardboard box containing $36.22 in groceries (it’s a great way to limit my spending…bring a box, and if it doesn’t fit in the box I’m not buying it) and a 4lb. bag of dog food.

One of the (many) things I like about bikes is being able to do my own repairs…and I learn as I go. This past summer, for example, I succesfully removed and reinstalled this bike’s crank and bottom bracket (with some issues, though…click here, here, or here to read about them). In the same way I like to do as many of my own repairs on my house, the same is said for my bikes (can’t say the same about cars…when I look under a hood I don’t even know what half the stuff is). But as is often the case I’m jumping ahead; let me start over. Over the past few weeks I’ve noticed a slight wobble in this bike when I’d coast. It wasn’t always noticeable because of the constant snow we’ve had this winter, but I’d notice it when I was on dry pavement…a slight sort of shake going back-and-forth, and I could tell it was coming from the rear wheel. It’s been getting progressively worse and felt as if the rim was bent but when I’d spin the rear wheel I’d see no indication of this. So today I decided to take a closer look…and it never occurred to me to look at the tire not the rim, until today (I did look at the tire previously…the sides, not the top….never thought the top could make it shake). The picture below (left) is the tire that was on the bike, the picture on the right is a tire I had in my basement and put on the bike today (replaced front and rear, actually). And no, those green dots are not something on the tire for traction, it is a tire worn through to it’s under-layer. Not all of the tire was like that, just a section (odd); maybe that’s why I didn’t see it, and that’s probably why the bike shook slightly. But much of the remaining tire was bald and largely without tread. The tire is a few years old but I had no idea it was that worn. At the beginning of the season when I prepped the bike for winter it surly wasn’t (maybe tires hit a certain point and degenerate more quickly). But that’s besides the point..it was bald and I have been barreling through the snow all winter on it. I’ve always been a bicycle advocate and a proponent of bicycle equality so this, to me, seems irresponsible. If this were a car tire I could receive a ticket, the same should be said for bicycles. Thankfully, though, it is a bicycle and I did not receive a ticket…but I’m even more thankful I didn’t have a blowout and/or get injured. And by the way, after installing the new (used) knobby tires…no more wobble and the traction in the snow is noticeably improved.

>Things That Can Be Carried On A Bike (#264)…and why I deserve a ticket

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A cardboard box containing $36.22 in groceries (it’s a great way to limit my spending…bring a box, and if it doesn’t fit in the box I’m not buying it) and a 4lb. bag of dog food.

One of the (many) things I like about bikes is being able to do my own repairs…and I learn as I go. This past summer, for example, I succesfully removed and reinstalled this bike’s crank and bottom bracket (with some issues, though…click here, here, or here to read about them). In the same way I like to do as many of my own repairs on my house, the same is said for my bikes (can’t say the same about cars…when I look under a hood I don’t even know what half the stuff is). But as is often the case I’m jumping ahead; let me start over. Over the past few weeks I’ve noticed a slight wobble in this bike when I’d coast. It wasn’t always noticeable because of the constant snow we’ve had this winter, but I’d notice it when I was on dry pavement…a slight sort of shake going back-and-forth, and I could tell it was coming from the rear wheel. It’s been getting progressively worse and felt as if the rim was bent but when I’d spin the rear wheel I’d see no indication of this. So today I decided to take a closer look…and it never occurred to me to look at the tire not the rim, until today (I did look at the tire previously…the sides, not the top….never thought the top could make it shake). The picture below (left) is the tire that was on the bike, the picture on the right is a tire I had in my basement and put on the bike today (replaced front and rear, actually). And no, those green dots are not something on the tire for traction, it is a tire worn through to it’s under-layer. Not all of the tire was like that, just a section (odd); maybe that’s why I didn’t see it, and that’s probably why the bike shook slightly. But much of the remaining tire was bald and largely without tread. The tire is a few years old but I had no idea it was that worn. At the beginning of the season when I prepped the bike for winter it surly wasn’t (maybe tires hit a certain point and degenerate more quickly). But that’s besides the point..it was bald and I have been barreling through the snow all winter on it. I’ve always been a bicycle advocate and a proponent of bicycle equality so this, to me, seems irresponsible. If this were a car tire I could receive a ticket, the same should be said for bicycles. Thankfully, though, it is a bicycle and I did not receive a ticket…but I’m even more thankful I didn’t have a blowout and/or get injured. And by the way, after installing the new (used) knobby tires…no more wobble and the traction in the snow is noticeably improved.

Employee Meal, 28 January 2011 (Spice-Roast Vegetables)

These are so easy to make; versatile and delicious, too. Here’s a recipe for roast carrots and parsnipe but it can be adapted to other vegetables (I didn’t use honey on these). And if you would like to learn more about roasting vegetables I suggest this page or this one.

Spice Roast Carrots and Parsnips
Yield: 8 servings
4 medium carrots, peeled and cut into thick disks
4 medium parsnips, peeled and cut into thick disks
1/4 cup olive oil
2 teaspoons sugar
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/8 teaspoon ground cayenne pepper
Preheat an oven to 400 degrees Fahrenheit. Combine all of the ingredients in a medium bowl and toss to coat evenly. Heat a large non-stick skillet over high heat and add the vegetables. Sauté and toss the vegetables for 5 minutes, or until they begin to caramelize. Transfer the vegetables to a medium roasting pan and place in the oven. Roast the vegetables for about 25 minutes, or until browned and cooked throughout. Serve warm or room temperature.

>Employee Meal, 28 January 2011 (Spice-Roast Vegetables)

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These are so easy to make; versatile and delicious, too. Here’s a recipe for roast carrots and parsnipe but it can be adapted to other vegetables (I didn’t use honey on these). And if you would like to learn more about roasting vegetables I suggest this page or this one.

Spice Roast Carrots and Parsnips
Yield: 8 servings
4 medium carrots, peeled and cut into thick disks
4 medium parsnips, peeled and cut into thick disks
1/4 cup olive oil
2 teaspoons sugar
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/8 teaspoon ground cayenne pepper
Preheat an oven to 400 degrees Fahrenheit. Combine all of the ingredients in a medium bowl and toss to coat evenly. Heat a large non-stick skillet over high heat and add the vegetables. Sauté and toss the vegetables for 5 minutes, or until they begin to caramelize. Transfer the vegetables to a medium roasting pan and place in the oven. Roast the vegetables for about 25 minutes, or until browned and cooked throughout. Serve warm or room temperature.

Gimme Shelter

This has to be one of the coolest things I’ve seen in a while…a pop-up camper for a bike. I came across it when I was looking at sites for tiny houses (I wonder if there is a tiny house in my distant future). Anyhow, I stumbled upon this site that has a few tiny houses that are pulled by a bike.

It weighs a mere 56lbs (26kg)…that’s just a bit more than the Mundo weighs. This would be great for long trips, I suppose…or at least an interesting novelty. Oddly, it’s available at Target (and also at Kamp-Rite). To read a bit more about it see this blog.

And on an unrelated note–other than the title of this post–I leave you with a video.

>Gimme Shelter

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This has to be one of the coolest things I’ve seen in a while…a pop-up camper for a bike. I came across it when I was looking at sites for tiny houses (I wonder if there is a tiny house in my distant future). Anyhow, I stumbled upon this site that has a few tiny houses that are pulled by a bike.

It weighs a mere 56lbs (26kg)…that’s just a bit more than the Mundo weighs. This would be great for long trips, I suppose…or at least an interesting novelty. Oddly, it’s available at Target (and also at Kamp-Rite). To read a bit more about it see this blog.

And on an unrelated note–other than the title of this post–I leave you with a video.

Employee Meal, 25 January 2011 (Scotch Eggs)

As odd-looking as these are they are easy to make and truly delicious. Often the recipe calls to fry them but I baked these. You can use store-bought pork sausage but it is so easy to make yourself (click here for a basic recipe). If you want to read more about Scotch eggs click here.

Baked Scotch Eggs
Makes 8 servings
1 pound pork sausage, raw
1/2 cup fine cornmeal
8 hard-cooked eggs, shells removed
Preheat an oven to 375 degrees Fahrenheit. If the sausage is in its casing, split the casing and remove the sausage. Divide the sausage into 8 portions. Lightly dust a work surface with some of the cornmeal, and place the sausage portions on the cornmeal. Flatten the sausage pieces until they are large enough in diameter to encompass the eggs. Wrap the sausages around each of the eggs, pressing the edges together to seal completely. Roll the sausage-coated eggs in the remainder of the cornmeal, and place them on a baking sheet. Bake the eggs in the preheated oven for about 20 minutes, or until the sausage is cooked and lightly browned.

>Employee Meal, 25 January 2011 (Scotch Eggs)

>

As odd-looking as these are they are easy to make and truly delicious. Often the recipe calls to fry them but I baked these. You can use store-bought pork sausage but it is so easy to make yourself (click here for a basic recipe). If you want to read more about Scotch eggs click here.

Baked Scotch Eggs
Makes 8 servings
1 pound pork sausage, raw
1/2 cup fine cornmeal
8 hard-cooked eggs, shells removed
Preheat an oven to 375 degrees Fahrenheit. If the sausage is in its casing, split the casing and remove the sausage. Divide the sausage into 8 portions. Lightly dust a work surface with some of the cornmeal, and place the sausage portions on the cornmeal. Flatten the sausage pieces until they are large enough in diameter to encompass the eggs. Wrap the sausages around each of the eggs, pressing the edges together to seal completely. Roll the sausage-coated eggs in the remainder of the cornmeal, and place them on a baking sheet. Bake the eggs in the preheated oven for about 20 minutes, or until the sausage is cooked and lightly browned.

Things That Can Be Carried On A Bike (#262)

A canvas bag carrying, among other things, electronic books, an actual book, and a day planner.

A foil container containing cooked and diced–but very rare–prime rib (which I scraped from the plates of patrons as they returned to the kitchen)…for my dogs, of course. “The boys” knew I was serving prime rib tonight so I had to bring them some. They’ll have steak for breakfast, I’ll have peanut butter and jelly on whole wheat toast. So my only question is…who’s really in charge?
    

>Things That Can Be Carried On A Bike (#262)

>

A canvas bag carrying, among other things, electronic books, an actual book, and a day planner.

A foil container containing cooked and diced–but very rare–prime rib (which I scraped from the plates of patrons as they returned to the kitchen)…for my dogs, of course. “The boys” knew I was serving prime rib tonight so I had to bring them some. They’ll have steak for breakfast, I’ll have peanut butter and jelly on whole wheat toast. So my only question is…who’s really in charge?
    

Spicy Turkey and Pork Meatloaf

Spicy Turkey and Pork Meatloaf
Yield: 4-6 servings
3 tablespoons vegetable oil
1 small onion, diced
1 rib celery, diced
1/2 green bell pepper, diced
1 clove garlic, minced
3 jalapeño peppers, seeded and minced
1-1/2 pound ground turkey
1-1/2 pound ground pork
1 bunch parsley, washed and minced
2 tablespoons chili powder
2 teaspoons cayenne pepper
1-1/2 teaspoons kosher salt
1 teaspoon black pepper
1 tablespoon oregano
1 tablespoon basil
2 large eggs
1/2 cup ketchup
1 tablespoon hot sauce
1/2 cup breadcrumbs
Heat the oil in a heavy skillet then add the onion, celery and bell pepper. Sauté until translucent but not browned. Add the garlic and jalapeño and sauté a minute longer. Remove the vegetables, spread them on a clean plate and place them in a refrigerator for 15 minutes. Transfer the cooked and cooled vegetables to a bowl along with the turkey, pork, chili powder, parsley, cayenne pepper, salt, black pepper, oregano, basil, eggs, ketchup and hot pepper sauce. Mix thoroughly then add the breadcrumbs and mix again until. Pack the meatloaf into a lightly oiled loaf pan, cover it with aluminum foil, and bake it at 350F for about 1/2 hour. Remove the foil and continue to bake it until it reaches an internal temperature of 160F. Allow it to cool 10 minutes before slicing.