Saturday, May 28, 2016

937. Vichyssoise (Leek and Potato) Soup


With the holy month of Ramadan approaching, I am always on the lookout for new soup recipes. Vichyssoise is a French soup created about a hundred years ago, made of leeks, potato, fresh chicken stock, and cream. The soup can be served cold or warm, as you would like it.

Monday, May 23, 2016

936. Iraqi Meatball and Dill Stew


This is one of the less common Iraqi "express" stew recipes. I say uncommon because most Iraqi stews are cooked with a low simmer for at least an hour, some several hours. Using minced meat instead of meat chunks with bone drastically cuts down on time.

Friday, May 20, 2016

935. Iraqi Mung Bean Rice


Mung beans are known as Mash in Iraq. Since the Iraqis are very fond of their timman, this Iraqi mung bean rice is quite simply Timman Mash (تمن ماش). It is one of the simpler vegetarian rice dishes, but most certainly can be spruced up with some meat, chicken, or even fish.

Monday, May 16, 2016

934. Chocolate Raspberry Cookies


These giant soft cookies are about the size of a man's fist and are made from the most successful cookie batter, generously studded with chocolate and raspberries. I am finding multiple uses for my freeze-dried raspberries, and this is one of the best.

Saturday, May 14, 2016

933. Broccoli Peanut Salad


How I loved the crunch of this salad, and so different from our conventional salads too! I adored lightly sauteed broccoli in any case, so to have an entire salad made from that, and drizzled with a touch of savory peanut dressing was perfect.

Thursday, May 12, 2016

932. Golden Cake


What a cake this was! Not dense, but not at all crumbly. Not sugar-loaded, but still sweet enough to satisfy a craving. Dunkable. Subtle caramel tones. Slices like a dream. Picnicable. The secret ingredient? The all-British Golden Syrup.

Monday, May 9, 2016

931. Watermelon Raisin Fruit Salad


This is a Moroccan inspired fruit salad combining fresh crisp watermelon with nuts and dried fruit, all laced with a floral sticky syrup and topped with bright green mint.

Saturday, May 7, 2016

930. Kale Potato Soup


This is the kind of soup that is more of a stew and a whole meal in one than a light entree. It's got the meat, carb, and veges all in one bowl. The creaminess comes from the potatoes, abut a dash of added cream at the end is luxurious comfort.

Thursday, May 5, 2016

929. Apple Peanut Butter Granola Snacks


This is a very popular snack that can also be a breakfast coming from the North Americas and trickling to the rest of the world: fresh apple slices are used like a toast of bread, spread generously with a nut butter (peanut butter is typical, but any nut or seed butter would do), and sprinkled with granola.

Tuesday, May 3, 2016

928. Mulberry Pie



Pie is most commonly known as this round single or double crusted relative of cakes. They may interchangeably be called tarts, but pies tend to have a more heft filling than tarts. This particular type of pie, baked in a large rectangular rimmed dish and being double crusted is known as slab pie, but I disliked using the term slab in the title as it seemed crass to me.

Sunday, May 1, 2016

927. Adeni Jabeez Flatbread


What a journey around the Arabian States! It was almost two (two!) years ago when we got together and published the first #MENACookingClub post of the grand rounds: A for Algeria ; and here we are at Y for Yemen.