Tag: vegetarian

Nana’s Original (Manakeesh bil Zaatar)

Posted on by Claire

nana's original

Despite being half-Lebanese, it wasn’t until the summer of 2009 that I was able to spend an extended period of time in Lebanon. I was studying at the American University of Beirut, taking two classes (one, a fascinating abnormal psychology course, and the other, “the art of honeymaking,” a class on beekeeping – I’ll share some great stories from this class another time, rest assured) and spending every other weekend visiting my grandparents (who I’d only met once before) in a small town in the north of Lebanon. Needless to say, it was a scary and amazing experience for me, not to mention a formative one.

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Roasted Cauliflower and Chickpea Salad

Posted on by Claire

cauliflower and chickpea salad

I’m beginning to realize how much roasting cauliflower adds to its flavor. The caramelized edges of roasted cauliflower here help to elevate this simple combination with chickpeas, fresh mint, and homemade zaatar. The next time I make this, I think I might mix in a little tahini, or maybe some yogurt, for extra creaminess. This salad makes a great side dish or light lunch and can be served warm, at room temperature, or cold, depending on what you’re pairing it with, the weather, and your mood.

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Homemade Zaatar

Posted on by Claire

homemade zaatar

Food has always resonated with me, in part because of its amazing cultural weight. Growing up in America with a Lebanese father and a Polish mother, I’ve long felt most connected to my heritage through food. Eating pizza and hamburgers makes me feel like a true American, while pierogies and kielbasa are standard inclusions for special occasions, and my dad almost always manages to sneak hummus, tabouleh, fattoush, or kibbe into our meals. And DC is a truly global city so I’ve been peering into other cultures through their food for my whole life. So I feel excited to post this recipe for zaatar, a simple Lebanese spice mix, and share a little bit of my culture with you.

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Roasted Leeks

Posted on by Claire

roasted leeks

I’m always looking for lazy side dishes, and these roasted leeks are absolutely perfect. They take very little work, and you can concentrate on the main course while they’re roasting in the oven for about half an hour. The result is tender and slightly caramelized, with a sophisticated flavor from the aromatic herbs de provence. Of course, you can use different spices to switch up this dish and make it the perfect side to whatever your main course may be.

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Herbs de Provence

Posted on by Claire

herbs de provence

Herbs de provence is one of my favorite spice mixes to have on hand. This traditional French mixture is an easy way to flavor vegetable stews, eggs, and meats. The various brands of herbs de provence don’t always use the same herbs in the same amounts; you’ll often see fennel and basil, neither of which I’ve included here, instead of, or in addition to, the herbs I’ve chosen to use (thyme, rosemary, savory, marjoram, and lavender), so consider this recipe more of a template. Once you’ve put together your perfect mix, you’ll find yourself reaching for it time and time again.

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Chinese Broccoli with Five-Spice Sauce

Posted on by Claire

chinese broccoli

Although I’m pretty sure this dish isn’t authentic (due to the inclusion of butter), it tastes exactly like what I’ve eaten at dim sum restaurants before and is really simple (and fast) to make. The sauce, given a kick from garlic, ginger, and five-spice, is a great match to Chinese broccoli, but should work wonderfully on other vegetables as well. It’s not often that I find something that only takes about 10 minutes to make and still tastes delicious, so I know I’ll be coming back to this recipe.

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Chinese Five-Spice

Posted on by Claire

chinese five-spice

Chinese five-spice is a strange beast; many of the flavors here are usually associated with sweet applications, but the resulting spice mix is traditionally used in savory dishes to amazing result. The five spices referenced in the name are usually star anise, fennel, cinnamon, Sichuan peppercorns, and cloves, but some variants include ginger root, anise seed, cumin, and white pepper. I stick with the traditional here, but the amounts used are flexible and can be adjusted to your tastes. This is a great mix to have on hand for adding to stir fried vegetables, upping the flavor in soups, or including in dry rubs for chicken, pork, or duck.

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Aged Eggnog

Posted on by Claire

aged eggnog

I revel in the unusual when it comes to cooking. The dishes that most people find too strange or disgusting are typically the ones I’m most interested in. So when I heard about eggnog that was aged for up to one year, I knew I had to try my hand at making it. The alcohol content here (about 20%) is what keeps the egg, cream, and milk from spoiling, and the aging process improves the flavor as the proteins in the egg and dairy denature and the different components combine. If you’re scared of the aging, this eggnog still tastes significantly better than store-bought varieties immediately after making.

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Gingerbread Waffles

Posted on by Claire

gingerbread waffles

Spices and molasses come together in these gingerbread waffles to make the perfect winter breakfast. For extra decadence, serve topped with lightly sweetened whipped cream and maple syrup. Berry preserves would also work well here, as would a dollop of yogurt to cut the sweetness. If you don’t have a waffle maker, I think this batter could be easily used for pancakes. My suggestion is to make the full batch, even if you’re only planning on eating a couple waffles (or pancakes); probably my favorite part of making these waffles was freezing the leftovers. Now, whenever I’m feeling particularly lazy, I can quickly toast up a couple of these and have a delicious breakfast (or dessert!).

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Spicy Chickpea Stew

Posted on by Claire

spicy chickpea stew

This blog probably makes it pretty clear that I have a great fondness for simple and flavorful one pot meals. This particular stew is perfect for warming up on a cold winter night. Roasting the cauliflower and carrots adds a great sweetness, and the spices provide a nice heat (and delicious flavor). I’m typically hesitant when it comes to fennel (and I did cut back on the amount here), but I think it really adds a lot. I served this stew with a good dollop of yogurt on top (sour cream would also work) to cut the spiciness of the cayenne pepper and add an extra tanginess, but it is still quite tasty without this addition.

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