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Shorbat Addis! (Syrian-Lebanese Red Lentil Soup)

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So I’ve posted this recipe (or variations of it) a few times in the past but not in quite some time, so I thought I’d re-post. It is so easy to make, really delicious, and nutritious, too. And it’ll make your house smell delicious as it simmers. This recipe makes 2 quarts, but it tastes better the 2nd or 3rd day and it freezes well also. The recipe I use contains chicken broth, but it is just as delicious when made vegan/vegetarian using vegetable broth as a substitute. A bowl of this soup along with a piece of bread and maybe a piece of fruit is complete and filling meal. If you enjoy soup, I hope you make this. You won’t be sorry.

For additional Lebanese inspired recipes, click here.

Red Lentil Soup with Spinach

Makes about 2 quarts

4 tablespoon olive oil

1 onion, diced

1 red bell pepper, diced

3 cloves garlic, minced

2 teaspoons whole cumin seed

2 teaspoon turmeric

1 teaspoon crushed hot pepper

2 teaspoons kosher salt

1 (15 oz. Can) diced tomatoes

2 cups red lentils

8 cups chicken broth

2 medium potatoes, peeled and diced

4 cups (4-6 ounces) fresh spinach, chopped

¼ cup lemon juice

Heat the olive oil in a heavy-bottomed pot over medium heat. Add the onion and bell pepper; saute slowly until caramelized. Add the garlic, cumin, turmeric, hot pepper, and salt; cook another minute or two. Add the tomatoes, and cook them until the juice reduces and everything forms a sort of paste. Add the lentils and broth; bring to a boil then lower it to a simmer. Cook the soup for about 30 minutes, then add the potatoes and simmer another 30 minutes or until the soup thickens and the lentils become very soft. Stir in the spinach and cook another 5 minutes. If it becomes too thick, add additional broth or a little water. Stir in the lemon juice and remove from the soup from the heat.

Maghmour!

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So before I begin discussing this recipe I have to mention my usual mantra that is common to most of the recipes which are posted on this blog…this is so delicious but also nutritious and incredibly simple to prepare. Also, this is simply a suggestion, not a blueprint. Meaning add or delete ingredients and seasonings as you like. It is, after all, your food.

That said, this is a Lebanese eggplant and chickpea stew. Some refer to this as a Lebanese version of moussaka but personally I don’t see the connection. This recipe is sort of large but it is one of those foods, like soup, that actually tastes better the second day. What I really like about this recipe–besides everything–is that the eggplant melts into the sauce giving it a sort silken quality. In this recipe I used canned tomatoes but in the summertime I would likely use fresh. This is also a chameleon of a recipe in that not only can it be eaten as an appetizer (on toast points or with flat bead), as a side dish or part of mezze table, but also as a main course over rice or with a fried egg on it (as I ate it the other night). 

For additional Lebanese-inspired recipes, click here


Maghmour
(Lebanese Eggplant and Chickpea Stew)

Serves 6-8

¼ cup olive oil
1 medium onion, diced
1 small bell pepper, diced
4 cloves garlic, minced
2 medium eggplant, diced
2 tablespoons smoked paprika
2 teaspoons kosher salt
2 teaspoons crushed hot pepper
2 teaspoons whole cumin seed
1 cup water
1 (28oz. can) crushed tomatoes
2 (15oz. cans) chickpeas, drained and rinsed
1 small bunch mint, chopped

Heat the olive oil in a heavy pot over medium-high heat and add the onion and bell pepper. Cook for a few minutes while stirring, until the onion just begins to brown.

Add the garlic and the diced eggplant. Initially the eggplant will absorb the oil and begin to stick to the pan, it is for this reason you should stir nearly continuously for a couple minutes.

Once the eggplant softens, begins to brown, and releases the oil, add the smoked paprika, salt, hot pepper, and cumin seed. Cook the spices for a minute or two.

Stir in the water, tomatoes, and chick peas. Bring the stew to a boil, then lower to a slow simmer. If it is too thick add additional water. Simmer the stew for 15-20 minutes.

Stir in the mint and remove the stew from the heat. This can be eaten hot, room temperature, or even chilled in the summer months.

Urban Simplicity.

Aloo Gobi…

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Aloo gobi…the classic Indian dish consisting of mostly potatoes (aloo) and cauliflower (gobi). Peas are often included. Spices vary and can be interchanged to your liking. In the version I made for dinner last night (pictured) I also added whole coriander seed. I used dry chilies but fresh can be used as well. Interchange ingredients and seasonings. Eat this as a side or main course with basmati rice. It’s simple to make, super delicious, and healthy. Make it and you won’t be sorry.

Aloo Gobi

(Potatoes, Cauliflower, and Peas)

Serves 4

¼ cup vegetable oil

1 small onion, diced

2 medium potatoes, peeled and diced

3 cloves garlic, minced

3 slices ginger, minced

1 tablespoon black mustard seeds

1 teaspoon kosher salt

1 teaspoon turmeric

½ teaspoon whole cumin seed

½ teaspoon crushed hot pepper

1 small head cauliflower, cut into florets

¼ cup water

¼ cup lemon juice

1 cup frozen peas

1 small bunch cilantro, washed and chopped

Heat the oil over medium-high heat in a large skillet and add the onion and potato. Cook these for a couple minutes, until they just begin to change color. Add the garlic and ginger and cook another minute. Stir in the black mustard seeds, salt, turmeric, cumin seed, and crushed hot pepper; cook for a minute to release it’s flavor and aroma, then stir in the cauliflower, coating it with oil and spices. Add the water, then cover the skillet and cook the potatoes and cauliflower for a couple minutes. Stir in the peas and lemon juice; cook for a minute or two. Remove the pan from the heat and stir in the cilantro.

Urban Simplicity

Sweet Potato Latke with Cheddar and Jalapeño

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After scrounging around my fridge and kitchen counter the other evening I came up with the ingredients for the following recipe. So I made these. I ate half of them, then my son stopped over and ate the other half. Super easy to make. Super delicious. Slightly sweet, slightly spicy. Try to eat just one. I dare you.

Sweet Potato Latke with Cheddar and Jalapeño

Makes about 12

2 medium sweet potatoes, peeled and grated
2 medium Yukon Gold potatoes, peeled and grated
1 cup shredded cheddar cheese
½ medium onion, sliced thin
2 jalapeño, seeded and minced
2 cloves garlic, minced
2 eggs
4 tablespoons whole wheat flour
2 teaspoons kosher salt
canola oil for pan frying

Combine all of the ingredients except the canola oil and mix well. Heat about ¼ inch of oil in a large skillet over medium heat. Using a large spoon, drop dollops of the latke batter into the skillet and flatten them with the back of the spoon. Cook them on both sides until golden brown and cooked throughout. Transfer to absorbent paper.  

Urban Simplicity.

Peanut Butter Chocolate Chip Cookies!

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I made these at my job today, mostly because I really like peanut butter and chocolate. But whenever I smell–and then taste–peanut butter cookies it brings me back to my childhood with Rockwellian memories; my mom used to make these (sans chocolate). They were one of my favorite then and still are. These are exceedingly simple to make. The recipe is below.

 

Peanut Butter Chocolate Chip Cookies

Makes about 3 dozen

1½ cups all-purpose flour

1 teaspoons baking soda

1 cup butter

½ cup peanut butter

½ cup granulated sugar

½ cup brown sugar

1 teaspoon vanilla extract

1 large egg

1¾ cups mini chocolate chips

granulated sugar for garnish

 

Preheat an oven to 350F.

Mix the flour and baking soda in a small bowl and set aside.

In the bowl of an upright mixer fitted with a paddle attachment, combine the butter, peanut butter, granulated sugar, brown sugar, and vanilla. Run the mixer on low for a few seconds, then turn on high. Cream the ingredients for a few minutes until light in both texture and appearance. Then add the egg and mix on medium for another minute. Add the flour and mix on low speed until just combined. Stir in the chocolate chips and mix until combined.

Spoon or scoop the cookies onto a baking sheet that has been lined with parchment paper (but not oiled). Dip a fork in the remaining sugar and make an ‘X’ pattern in the cookies, pressing them down gently. Bake for about 10 minutes, or until the edges are golden brown and the centers are still soft. Remove from the oven and allow to cool for a few minutes before eating.

Urban Simplicity.

Spicy Kibbet Batata with Broccoli (yum!)

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Ok, so first of all…these tasty little nuggets are addictingly delicious. The recipe may look like a lot of steps at first glance but this is really easy to prepare. This is, of course, a vegetarian version of the famous Lebanese dish, kibbeh. I have posted other versions or variations of this recipe here, and also variations of kibbeh here. And yes, before you ask, these can be baked rather than pan-fried, but they wouldn’t be as crispy-crunchy. They are delicious as is, dipped in yogurt, over rice, or as I ate them, over a salad. The dough can be made and cooked when you need it. These really are simple to make, bursting with flavor, and nutritious as well. For additional Lebanese-inspired recipes, click here.

Spicy Kibbet Batata with Broccoli

Makes a couple dozen patties

2 potatoes, peeled and diced

1 onion, diced

3 cloves garlic, minced

2 jalapeno peppers, seeded and diced

1 head broccoli, chopped

1 bunch parsley, washed and chopped

1 bunch cilantro, washed and chopped

1 cup bulgur wheat

3 tablespoons olive oil

1 teaspoon whole cumin seed

1 teaspoon whole coriander seed

1 teaspoon ground turmeric

1 teaspoon crushed hot pepper

2 teaspoons kosher salt

½ cup whole wheat flour

oil for pan-frying

Boil the potatoes until soft, then drain them and set aside.

Combine the onion, garlic, and jalapeno in a food processor and process until finely minced, then set aside.

Combine the parsley and cilantro in a food processor and process until minced, then set aside.

Place the chopped broccoli in a food processor and process until finely minced, then set aside.

While the potatoes are still warm, combine them with the bulgur wheat in a bowl and mash and stir them until thoroughly mixed, cover the bowl and let rest while preparing the rest of the ingredients.

 

 

Heat the olive oil in a large skillet or shallow pot, then add the onion, garlic, jalapeno mixture; cook until it just begins to brown. Add the cumin, coriander, turmeric, hot pepper, and salt. Cook the spices for just a minute, then add the broccoli. Cook the broccoli, while stirring, for a few minutes, until it is softened. Add the spiced broccoli mixture to the bowl with the potatoes and bulgur; mix to combine. Add the parsley and cilantro; mix to combine. Then add the flour and mix that in as well. All the mixture to rest for about 20 minutes.

After the resting period, knead the dough for just a minute, then shape into small patties (if the mixture is too loose add additional flour; if it is too crumbly add a small amount of water). Heat about 1/8th inch oil in a large skillet over medium heat. Cook the patties in batches on both sides until golden brown and cooked throughout.

 

 

Urban Simplicity.

100% Whole Wheat Bread with Honey, Oatmeal, and Flax (Yum!)

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I made this bread the other day; about 4 days ago, actually. I’ve made it before, but I often try to improve recipes. And I’m often trying to make bread healthier as well. This is a classic whole wheat bread with the addition of rolled oats and flax, both of which can absorb a lot of liquid, this is the reason the high ratio of liquid-to-flour (whole wheat flour absorbs more liquid than refined flour as well). Anyhow, this is a relatively simple to make bread recipe; it’s pretty straight-forward. And not only is it nutritious, it is also a bread with a lot of character; really delicious. This will make two or three average sized loaves, but I made it into one giant Pullman-style loaf. I’ve been eating it for the past four days.


Whole Wheat Oatmeal-Flax Bread

Makes 2 or 3 loaves

6 cups whole wheat flour, divided

2 cups oatmeal, plus additional for coating

½ cup ground flax seed

2 tablespoons vital wheat gluten

4 cups water, divided

2 tablespoons instant yeast, divided

¼ cup olive oil

¼ cup honey

2 teaspoons kosher salt

Separate the ingredients into two bowls using this ratio: In one bowl combine 4 cups of flour, two cups of oatmeal, the flax seed, wheat gluten, and 3 cups of water; stir until just combined. In the second bowl combine the remaining 2 cups of flour, 1 tablespoon of yeast, and 1 cup of water; stir until just combined. Cover the bowls and allow the ingredients to rest and begin fermenting for at least an hour, but up to 12. Then combine the contents of bowl bowls into the bowl of an upright mixer fitted with a dough hook. Add the remaining tablespoon of yeast, along with the olive oil, honey, and salt. Knead the dough on medium speed for about 8 minutes, then cover and allow to rise for one hour (if the dough is too moist you may need to add additional flour; this will depend on how much liquid the oats absorbs). Transfer the dough to a work surface, cut it into two or pieces, gently shape it into loaves. Dust the counter with extra oatmeal and roll the loaves in it, gently pressing oatmeal into the surface of the raw dough. Place the loaves into oiled loaf pans, cover with plastic wrap, and allow to rise for 45 minutes. Preheat an oven to 425F. Bake the bread for about 30 minutes, or until golden brown and sounds hollow when tapped on. Remove the bread from their pans and allow to cool for 10 minutes before slicing.

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