Carrot Soup Ginger and Potato

Organic Carrot Soup

 4 medium organic carrots, rinsed, peeled, and roughly chopped

1 sweet organic onion, roughly chopped

1 organic potato, peeled, roughly chopped

2 tablespoons extra virgin olive oil

Pinch salt

Black pepper

Red pepper flakes

1 stick cinnamon

1/4 to 1/2 teaspoon ground ginger

1-2 bay leaves

½ cup orzo pasta (optional)

In a food processor, add the carrots and onion. Pulse a few times until minced.

mince in food processor 

In a wide deep pan, add the olive oil, the minced carrots, and onion on medium-low heat. Cook about 5 minutes stirring occasionally until fragrant.

Add the chopped potato in the food processor, transfer to the pan with carrots and onion. Cook another 5 minutes.

Cook in skillet 

Add 2 cups of hot water and reduce liquid about halfway. Add 4 cups of hot water and bring to a boil. Simmer on low heat. Add the salt, pepper, red pepper flakes, cinnamon stick, ground ginger and bay leaves.

Cook on low heat, 10-12 minutes, taste for seasoning. Add the pasta if using; cook about 15-18 more minutes. When the pasta is done, the soup will also be done. If the soup is too thick for you add another ½ - 1 cup of hot water. When the soup is ready, ladle in a soup bowl and drizzle a thread of olive oil. Serve hot.

Carrots are one of the most versatile loved vegetables that can be eaten raw, or cooked. They are available year-round, and, in the kitchen, they can be used a thousand ways. They can be used in salad, soups, stews, pasta, cakes, and even bread.  This is an old simple Italian carrot soup recipe that I have updated to elevate the flavor using ground ginger and a cinnamon stick.  It is still a delicate soup that can be enjoyed by adults and children. 

If you do not have ground ginger, you can add ground nutmeg.  Whatever you do, keep it low salt so that you can enjoy the fragrance and sweetness of the vegetable.  

Sweet Potato Pita Bread (Yeast Free)

1 cup 00 or all-purpose flour, extra flour for dusting

Pinch of sea salt

½ - 1 teaspoon ground cardamom

1 cup sweet potato, cooked

1/2 teaspoon extra virgin olive oil

Flour for dusting  

Boil a large sweet potato with the skin on until tender and soft. Test with a fork or skewer.

Place the flour, salt, and cardamom in a bowl.

Remove potato from pan and allow to cool slightly. Peel while still hot: mash quickly with a fork. Add 1 cup of mashed potato into the bowl with flour while still warm. Add the olive oil; mix quickly with a fork. When a dough has formed, remove from bowl and transfer to a floured surface. Knead to combine. Do not overwork the dough.

Roll the dough into a log, then cut into 6-8 portions. Dust your hands with flour and press each piece of dough to flatten as round as possible. Flour and place all portions aside and cover for 10-15 minutes.

Using a floured rolling pin, roll out each dough rotating to keep its round shape. Do not put too much flour on the dough or the result will be tough bread. Roll to about 1/16 of an inch thickness.

Heat a crepe pan or large skillet on medium heat. When hot, place the bread on it. Cook 20-30 seconds on one side, then flip at 30 second intervals until the bread starts to bubble. When it starts to bubble, allow to cook about 45 seconds, then flip again. The bubbles mean that it is cooking from the inside as well. The entire process of flipping and cooking should take about 2 minutes.

When ready, transfer the cooked bread to a kitchen towel in a basket to keep warm. Continue cooking the other portions repeating the same process. Brush off any pieces of leftover flour or bread before cooking the other portions and check the heat, if too hot lower slightly.

This recipe can be made with any spice you such as ground ginger, cumin, coriander and even fennel seeds. If you come up with other options, please send me a comment, I would love to learn what other options are available.

Moroccan Meatballs with Poached Eggs

Moroccan Meatballs with Poached eggs 

Grass Fed Beef Meatballs 

Sauce

2-3 tablespoons extra virgin olive oil

1 medium sweet onion, minced

2 garlic cloves, minced

1 (12-ounce) can tomato paste

1 1/2 tablespoon Raz el hanout spice (or mix: cumin/coriander/Turmeric/Paprika equal parts)

Sea salt

red pepper flakes 

3 cans walter (use tomato paste can)

Meatballs:

1 1/2 pounds ground beef (80-85%)

1 cloves garlic, minced

1 small sweet onion, minced

sea salt

1 beat egg

1 tablespoon extra virgin olive oil

1/2 cup breadcrumbs

1 tablespoon Raz el Hanout spice + 1 tablespoon paprika

Red pepper flakes 

2-3 tablespoons fresh Parsley or Cilantro

Topping:

3-4 whole organic eggs 

Organic eggs 

The Sauce: In a large saucepan; add the oil and onion; saute until soft and barely golden.  Add the minced garlic and saute another minute.  Move the onions and garlic to one side of the pan; add the tomato paste and saute with a few drops of olive oil until slightly golden flipping once. Season and add spices.  Mix well and add the cans of water.  Bring to a boil, stir and lower heat to simmer for 5 minutes.

The Meatballs:  In a bowl mix all ingredients well to blend.  When mixed began to form meatballs and place on a platter. In a large skillet or in the oven on a baking sheet,  cook the meatballs until just golden on all sides. When all meatballs have been cooked; transfer to the pan with the sauce. Cook about 15 minutes until the meatballs are done.  Taste for seasoning.  Lastly make a few space (indentations) to add the whole eggs to poach with the meatballs and sauce.  Cover, and cook on simmer until the white is firm, but the yolk is still soft.   When the eggs are done, serve each egg with meatballs and sauce on a serving dish and dip with arabic bread or pita bread.

If you do not have or like to add the eggs, just omit them.  This makes a very satisfying meal.  

Chickpeas Onions and Soft Dates

 

Chickpeas Onions and Soft Dates 

3 cups cooked chickpeas 

2 tablespoons extra virgin olive oil

2 tablespoons unsalted butter
1 small sweet onion, finely diced
2 tablespoons tomato paste
10 large soft dates, pitted and chopped
1 teaspoon ground cardamom
1 teaspoon ground cumin

1 teaspoon ground coriander
Kosher Salt

Black pepper

Red pepper flakes, optional

1.     If using caned cooked chickpeas, drain only do not rinse and set aside.

2.     Combine all spices in a small bowl.

3.     In a medium skillet over medium heat, heat the oil until it begins to shimmer. Add the onions and sauté for a few minutes, until they have softened and just beginning to turn golden. Move the onions to one side of the pan; add the tomato paste in the center of the pan and stir to flatten the tomato paste.  Allow tomato paste to roast about 2 minutes. Add the spice mixture and let toast for a minute.  Stir the onions, tomato paste, and spices together.

4.     Add the chickpeas, dates, and 1 cup of warm water. Cover and simmer the mixture for 15 minutes, stirring occasionally to combine the flavors. Cook until the dates have softened and the chickpeas are tender.  You can add a splash of warm water if the pan gets dry. Serve warm.

      This is a North African recipe that combines naturally sweet dates with savory chickpeas and onions with fragrant spices used to season this delicious dish.  It can be served as a meal from vegetarians, vegans can exclude the butter, and it can be eaten by all as a side dish.  

Seffa – Festive Couscous

Festive couscous with dried fruit, nuts, and cinnamon

3 cups fine or medium coarse couscous

1½ tablespoons extra virgin olive oil

1 teaspoon kosher salt

Freshly ground black pepper

3 cups boiling water

2 teaspoons rosewater

4 tablespoons (½ stick) unsalted butter, melted and warm

¾ cup golden raisins

½ cup dried apricots, pitted and sliced

½ cup dates, pitted and sliced

½ cup slivered almonds, lightly toasted

2 teaspoons ground cinnamon

Brown sugar to serve

Place the dry couscous in a bowl, and drizzle 1 tablespoon oil on top.  Rub the couscous between your hands to coat the couscous with oil. You will know that it is well coated if some pellets stick to your hands.  Season with salt and pepper.  Run your hands through it one more time to mix well.  Pour in the hot water and rosewater; quickly stir with a wooden spoon.  Cover the couscous, and let it sit, undisturbed, for at least 10 minutes. Once the couscous is ready, remove the lid, and use a fork to break up and loosen the couscous.

Add the melted butter and stir with a wooden spoon until well blended.  Gently fold in the raisins, apricots, and dates. Transfer the couscous to a festive platter and create a mound in the shape of a pyramid.  Scatter the toasted almonds around the base of the mound.  Sprinkle cinnamon around the mound creating either a stripe or dot pattern. You can also add who dates or apricots around the mound to decorate.

Serve at room temperature with a small bowl of light brown sugar on the side for your guests to sprinkle on top.

 

Couscous

In Maghreb, sometimes couscous is served at the end of the meal as a delicacy called Seffa, which is made with dried fruit, almonds, cinnamon, and brown sugar. This North African dish is customarily served in large mounds during festive gatherings such as weddings, anniversaries, and other occasions. And when a guest comes to your house, Seffa is offered as a symbol of generosity, friendliness, and warmth.

I recently served Seffa for my son's engagement party and I had numerous request for the recipe, so here you are....

Open House - Williams and Sonoma, Columbia Mall, Md

Aegean Beef Kebabs with Yogurt Sauce

Aegean Beef Kebabs 

1 pound ground beef (80-85 %)

1 onion, grated

Sea salt

Black pepper

2 tablespoon red pepper paste or tomato paste

Ground Paprika

1 teaspoon dried mint, optional

1-2 tablespoons  extra virgin olive oil

Mix all ingredients together in a bowl, kneading well with hands.

Divide the meat into 10 balls and shape like a burger. Place on skewer and stretch and pull the patty to the length of skewer.  Repeat the process.

Slightly oil a frying pan or stove top grill.  Cook turning only once until the meat begins to lightly char.

Yogurt sauce

In a bowl, mix: 1 cup strained yogurt, 2 garlic cloves mashed to a paste, pinch paprika, ½ teaspoon dry mint, 1 tablespoon extra virgin olive oil. 

Aegean Kebabs with 2 skewers

I use 2 skewers for each kebab, it holds the meat in place without any worries.  These Kebabs can be made the day before.  You can also freeze them easily for future use.  

Maghreb Hummus and Olive Salad

Hummus and Olive Salad

1 large (28 ounces) can garbanzo beans, drained
2 cloves garlic, crushed

Zest 1 lemon, and juice of 1/2 - 1 lemon
1 - 2 cloves garlic, crushed
1/2 cup tahini (ground sesame paste)
1/2 - 1 teaspoon ground cumin
1/2 - 1 teaspoon ground coriander

Pinch red pepper flakes

1/2 teaspoon sea salt

1/4 - 1/3 cup mild extra virgin olive oil

Warm water, as needed

Olive Salad
20-30 mixed green and black olives (with pits)

1-2 tablespoons minced roasted red peppers
1-2 tablespoons chopped Italian parsley

1/3 – 1/2 cup robust extra virgin olive oil

Ground paprika for decoration

Ground cumin for decoration

Combine the chickpeas, garlic, zest, lemon juice, tahini, cumin, coriander, red pepper flakes, and salt in a food processor and pulse. Gradually add some warm water a little at a time, scraping the sides of processor. Pulse again. Add the oil. Keep blending until you get a smooth consistency.  Taste for seasoning and adjust with salt, spices, or lemon juice as needed. (Note: mix the tahini in jar well before using)

Place hummus in a medium-sized round plate or bowl, and create a shallow well in the center to make room for the olive salad.  Run a small fork around the edges (rim) of the hummus to create ridges.  Drizzle a thread of olive oil on the ridges.

Place olives, roasted peppers and parsley in the well. Pour a generous amount of olive oil into it. Sprinkle and alternate pinches of paprika and cumin on ridges as a decoration for color.  Serve with pita, naan bread, or any flat bread of your choice.

olive bar

This chickpea hummus is a typical appetizer in the Maghreb and the Middle East. It is colorful, easy to make, and really flavorful.  I add olive in the middle so that I have two appetizers in one dish.  It is usually accompanied at a table with other vibrant appetizers, bread, and raw vegetables. 

Eggplant-Tomato Salad (Salad Zalouk) Alba’s Way

Salad Zalouk - Eggplant Tomato Salad

1 pound small eggplants, cut in small cubes 

3-4 tablespoons extra virgin olive oil

3-4 large cloves garlic, minced

1 large shallot, minced

2-3 large tomatoes, diced
Pinch red pepper flakes

Sea salt

Freshly ground black pepper

1 tablespoon ground cumin

1 tablespoon ground coriander

1 tablespoon Raz el hanout, optional
Zest 1 large lemon

30-35 pitted green olives

25-30 capers in brine, drained
Juice of 1 lemon

Fresh basil

Boil the egg plant in hot salted water, about 30 minutes on medium-low heat. Strain and cool.

In a large skillet, add the oil, garlic, and shallot. Cook on low heat until golden. When ready, raise the heat to high and add the chopped tomatoes.  Cook until most of the liquid has evaporated. Add the spices, salt, lemon zest, olives, and capers. Cook about a minute.  Add the eggplant; cook on low heat about 5 minutes. Taste for seasoning and adjust if needed. When ready to serve, add the lemon juice and fresh basil, and fold.  

Easy and extremely flavorful….. Salad Zalouk, is a spicy eggplant dish, usually served as an appetizer or side dish with fish or meat. My version is a fusion of Moroccan and Sicilian.  I use the same spices; however I add the olives and capers so it mirrors the caponata.  I also don’t mash the eggplant as in the traditional recipe; I like mine chunky, with some texture. 

Middle Eastern Pastries in Melbourne

 

Kangaroo Chillin

When it comes to an end of 2014 year, I realize that everything has moved so fast that I remember very little of everything that passed. I do remember well the support and love of my family, my doggies, and the people who to this day are still here with me on this journey. 

2015 must begin with new hope for all. Hope of a less hectic year, the re-beginning of taking better care of ourselves, spending more time with people we love, and continue to explore new possibilities to enrich our life’s. 

Good food starts with good basics. This year I will take more time to make my blogs more personal.  Select recipes that are still easy to make, with simple explanations, handy tips, and more photos.  I will show basic techniques to make superlative cuisine.  

My Trip to Melbourne, Australia

I had a magnificent time on our visit to see my in-laws in Melbourne, Australia during 2014 Thanksgiving season. I visited beaches, the animal sanctuary, water falls, vineries, and much more.  I savored incredible new Greek, Lebanese, and Turkish foods. I had delicious and remarkable saganaki, spanakopita, moussaka, and other delicious Greek favorites. The entire trip was magical. I visited lots of grocery stores and markets in search of new spices, salts and new recipes. While having many cappuccinos, I indulged in many pastries which were impossible to resist.  

Here are some photos of pastries I enjoyed during my trip which I would like to share with you. I will write the recipes, probably teach them in my cooking classes this year, and share them on my blog.

Basma Pastry

BASMA: Pronounced [bas-mah], it comes from the Lebanese word for “a smile”. Well, when you take your first bite, it will put a smile on your face.

Basma is made from Knafeh dough, then multiple layers of dough and nuts are stacked and baked. Basma is served as a dessert. It is usually served as part of Baklava assortments. Basma is mostly popular in Lebanon.

 

Namoura Pastry

Namoura is a traditional dessert, easy and yummy. Dense cake with Middle Eastern flavors like rose water and orange blossom water, and soaked with simple syrup. It's sweet, sticky, and delicious. Good for every occasion, great after a meal, or with tea or coffee.

 

Almond Birdnest Pastry

These “ birdnest” are pastry sweets, filled with almonds, usually given on holidays such as Eid and Ramadan and at other celebrations.

These Pyramid pastries can be made with many types of nut fillings. They are all in the baklava family. Each have their individual look and special flavor.  

Hazelnut Pyramid Pastry

 

Walnut Pyramid Pastry