This is a salad made up of red cabbage, carrots, and onions, with a lemon juice and olive oil dressing. It is a slightly tangy salad, that isn’t heavy or dripping with dressing. My good friend, fellow blogger Corey of Cooking With Corey came up with the idea of a Vegetable Of The Week challenge, which I thought was great for inspiration. So, of … [Read more…]
Meatless Monday – Quinoa and Rice Vegetable Pilaf
This is a great pilaf that incorporates both rice and quinoa. It is versatile and you can use any frozen vegetables you and your family prefer. The nuts can also be swapped according to preference and what you have on hand. One day last week I used walnuts, this time I used almonds – your choice. You can eat this as a main course for a … [Read more…]
Meatless Monday – Holiday Dishes – Cruzan Potato Stuffing
This is a very delicious potato dish that is served on holidays in the Caribbean. This is a reblog of an earlier post (posted exactly one year ago, in fact), simply because I like this picture so much better. This was taken when I cooked this year’s Thanksgiving dinner. It was much sunnier than last year. I love this spicy/sweet West Indian … [Read more…]
Thanksgiving and Holiday Season : Macaroni Pie /Baked Macaroni and Cheese
Thanksgiving season is upon us. We have just about 3 weeks to plan and shop. What constitutes the perfect Thanksgiving dinner varies according to region and each particular family. To me, my childhood Thanksgiving dinner is the epitome of comfort food, so I may add to it, but there are certain items that must be on my table or it is not … [Read more…]
(End of ) Summer Mint Macaroni Salad
If you have a little backyard garden going this summer, this macaroni salad could be a good way to use some of your home-grown produce. We have a ton of mint that I wanted to make use of, as well as pepper and tomatoes growing outside. This salad makes use of fresh mint and lemon juice, extra virgin olive, apple cider vinegar, horseradish sauce, … [Read more…]
Avocado Garlic Dip – Avocado Muthawama
Do you need another dip for your mezzeh spread? Well, here you go. This dip goes VERY well with grilled meats and fish. We had this with our BBQ’ed chicken over Easter break, and it is a twist on muthawama (garlic potato dip). This is an avocado version which is slightly mellower, yet still has lots of garlic flavor. Avocado Garlic … [Read more…]
Saturday Brunch – Bakdounsiya – Parsley Dip
Bakdounsiya is a common sight in a Levantine mezzeh spread. It is typically eaten with pita bread, just like hummus or any of the other mezzeh dips. It goes very well with grilled meats. If you thin this out a bit more, it would be a good sauce or dressing to drizzle on top of grilled kofta, kabobs, fish, or falafel. Bakdounsiya – Parsley … [Read more…]
Black Beans with Potatoes
This is a simple side dish that I like to serve with stews, roasts, tray bakes, or grilled meats. Recently, I made it with the previously posted Chicken Fricassee. If I have a winter squash like butternut, calabaza, or acorn, I like to use that instead of the potatoes. Over rice, this is perfectly hearty enough as a vegetarian meal. Black … [Read more…]
Butternut Squash Dip – with garlic and yogurt
While hummus is probably the most recognized Mediterranean dip, there are countless items in the mezzeh spread that are meant to be scooped or sopped up with pita or flatbread. This is one of those dips. It can be made with pumpkin or any other winter squash, and the method is the same no matter which type you choose. You want a basic … [Read more…]
Layered Pita Eggplant Salad with Yogurt Dressing
As promised, here is the salad recipe from the previously mentioned small dinner party. This is a lovely salad where the whole is quite a lot more than the sum of it’s parts. It brings together the fresh crunchy lettuce, onions, and cucumbers, the warm fried eggplant and potatoes, the crispy bread, and the nutty chickpeas. It is very … [Read more…]