Summer Spring Rolls

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I don’t know about the rest of you but we have been having a HOT summer here in Michigan. It’s already unbearable with 90% humidity some days but add pregnancy to the equation and it’s a totally different ballgame. As a family we love having fresh, homemade food at the ready but when it’s that hot outside the thought of cooking can be a bit daunting. For those kinds of summer days, we have an easy solution and one of our favorite go-to meals: fresh spring rolls. Not only is there little to no stove-top cooking involved (which means no extra heat in the house) but the flavors are just so refreshing and energizing they will leave you feeling light yet fully satisfied.

And if it’s that time of the week where you’re ready to clear out your fridge or you’ve just harvested some delicious veggies and herbs from your garden then this is the perfect recipe to reduce food waste or showcase those beautiful summer flavors. You can replace the shrimp with tofu or skip the protein all together to create a scrumptious vegetable medley. The possibilities are endless and we hope that you do give them a try. If you do, be sure to let us know 🙂

Summer Spring Rolls

  • Difficulty: Easy
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Ingredients

Spring Rolls
1 lb of shrimp, deveined and cooked
10 spring roll rice papers
1 English cucumber
2 medium carrots
2-4 large red radishes (sub 1 daikon)
1 small cabbage (red or green)
1 bunch green onions
1 bunch basil
1 lime
1 minced garlic clove
1/2 teaspoon freshly grated ginger
Soy sauce
Sriracha or chili garlic paste

Dipping Sauce
2 tbsp Brown sugar
1/4 cup rice vinegar
1 teaspoon sesame oil
Sriracha or chili garlic paste to taste
Green onions and red pepper flakes for garnish

Directions

  1. If you don’t have shrimp that is already deveined and cooked then begin by peeling, deveining, and cooking your shrimp (do not overcook). Let the shrimp marinate in a bit of garlic, ginger, lime juice, and soy sauce for flavor while you ready the rest of the fillings.
  2. Prepare your vegetables by julienning or thinly slicing the carrots, cucumber, radishes, and green onions. Thinly shred the cabbage. You can also chiffonade your basil but I prefer to keep them whole.
  3. Bring 4 cups of water to a boil and pour into a bowl for dipping the rice paper. You want the water to be hot but not so hot that you burn your fingers.
  4. Optional: Use 1 cup of the hot water to shock and wilt the cabbage for a few minutes. Rinse with cold water and drain. Toss with soy sauce and Sriracha for an added kick.
  5. Prepare a damp working station such as a cutting board for stuffing and rolling the spring rolls.
  6.  Dip your rice paper in the water bowl until pliable and lay on your work surface.
  7. Place 3-4 pieces of shrimp in the middle followed by the shredded cabbage, carrots, cucumbers, radishes, green onions, and basil.
  8. Fold one end of the rice paper over, tuck in both edges, and roll over until sealed.
  9. Repeat steps 6-8 until you have filled all of your rice papers.
  10. Place the rolls on a serving platter and serve with a simple dipping sauce.

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Potato Kibbeh (faux Lebanese steak tartare/kibbeh nayeh)

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Oh pregnancy cravings. You always have a way of being exactly what I’m not supposed to have. While we don’t eat a lot of red meat in our diet, I repeatedly craved kibbeh nayeh (a Lebanese dish made of fresh raw meat, bulgur, and spices) during my first pregnancy and now find myself craving it with my second. For obvious reasons, raw meat is a no-no but I was determined to see my craving satisfied by creating a stellar vegetarian substitute. When I first attempted to make faux kibbeh during my first pregnancy, I happened to only have yellow potatoes on hand and this turned out to be the biggest blessing in disguise. I have since tried this recipe using your average Idaho potatoes and let me tell you it simply isn’t the same! The waxiness of the yellow potato gives you that authentic meat-like texture and flavor that other potatoes don’t. Just take my word for it and you won’t be disappointed.

We didn’t eat kibbeh nayeh much growing up but when we did it was an absolute treat. For many Lebanese, the highlight is the meat but for my dad the thought of devouring mouthfuls of raw meat was just unappetizing. We ate this meal a particular way: a light amount of meat thinly spread, heavily topped with crunchy bulgur, walnuts, and aromatic spices, drenched in olive oil so rich you could drink it, garnished with fragrant herbs like basil and mint, and served alongside fresh sweet onions, radishes, and other crunchy veggies and treats. This is what I have sought to recreate in this recipe; not just faux meat but an entire medley of exquisite flavors that make for a simple, nutritious, and delicious vegan lunch or dinner. This recipe makes quite a bit because we enjoy it so much that we have it for lunch for a few days. So if you’re looking for a recipe that makes weekly meal planning a bit easier, this is definitely a keeper!

Potato Kibbeh (faux Lebanese steak tartare/kibbeh nayeh)

  • Difficulty: Easy
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Ingredients

Faux meat base:
3lbs yellow waxy potatoes
1/3 cup fine bulgur
2 tablespoons tomato paste
1 to 2 cups of kammouneh*
Salt and pepper to taste
1 tablespoon high quality extra virgin olive oil

*Kammouneh:
3 cups fine bulgur rinsed and thoroughly drained and dried
1/2 tablespoon salt
1 teaspoon ground black pepper
1 tablespoon cumin
1 tablespoon ground allspice
2 tablespoons paprika
1 tablespoon dried ground basil
1 teaspoon dried marjoram
1 teaspoon ground coriander
1/2 tablespoon crushed red pepper flakes (more or less depending on how much heat you can handle)

**You can also get kammouneh for kibbeh nayeh from your local Lebanese butcher if you live in the Dearborn area. I have some stored in my freezer which I use to make this recipe.

For serving and garnishment:
Scallions
Basil
Mint
Jalapeno peppers
Sweet onions
Radishes
Walnuts
Lebanese pickles and olives
Pita Bread
High quality extra virgin olive oil

Directions

  1. In a small bowl, combine 1/3 fine bulgur and warm water. Set aside for 30 minutes until soft.
  2. Meanwhile, peel and boil your potatoes in a large pot until cooked and tender.
  3. While your potatoes are boiling, make the kammouneh in the food processor by mixing the 3 cups of thoroughly drained bulgur (remove any excess moisture) with the kibbeh spices. The bulgur will stay slightly crunchy and will take on a reddish hue.
  4. Once your potatoes are thoroughly cooked, drain and rinse with cool water.
  5. This step can either be done with a potato masher or handheld mixer in a large bowl or in the food processor. You will want to whip your potatoes while warm and incorporate the 1/3 cup of soft bulgur, tomato paste, kammouneh, olive oil, and salt and pepper until perfectly seasoned. The amount of kammouneh that you add is flexible-start with 1 cup and if you feel it needs a bit more flavor and texture then add a bit more.
  6. Spread the faux meat base on a plate, making grooves with the fork.
  7. Top your base in the following order: 1) kammouneh 2) walnuts 3) scallions and herbs
  8. Drizzle a generous amount of olive oil and serve alongside pita bread and fresh herbs and vegetables.

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Cinnamon French Toast Granola

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Who doesn’t like french toast? Cinnamon buttery goodness topped with sweet sticky maple syrup. Now imagine that same flavor in the form of a healthy snack. I recently started making my own granola and I just had to share how easy it is. Many recipes I found called for honey but I was craving the deep richness of pure maple syrup, which is how I ended up with a cinnamon french toast flavor (yum!). Quality store-bought granola can set you back anywhere from $6-9 a pound. Homemade granola, however,  is not only simple to make but it’s much more economical too. So here’s to healthy, homemade snacking on a budget!

Cinnamon French Toast Granola

  • Difficulty: Easy
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Ingredients
4 cups Quick Oats
2 cups raw sunflower seeds
1/2 cup pure maple syrup
1 tablespoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon vanilla extract
1/3 cup vegetable or coconut oil

Directions
Preheat your oven to 325 F. Combine all your ingredients in a mixing bowl and stir well to coat. Spread the mixture evenly on two sheet pans and pop in the oven for approximately 20 minutes until golden brown. While baking, take the pans out every 5 minutes and move the granola around so that they cook evenly and don’t burn. Once the granola is done and cooled, seal in a airtight container and enjoy as a cereal, mid-day nibble, or as a yogurt topper.

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No-Waste Slow Cooker Vegetable Broth

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We are constantly trying to find new ways to recycle and reduce waste so when I attended a food demonstration at the healthcare system where I work, I was super excited when the cook revealed her secret for making use of unwanted vegetable scraps. Instead of throwing away the peels, ends, and cores of vegetables, she tossed them into a freezer bag until she had a nice collection and then threw them into a pot of boiling water to make vegetable broth. Since then, I have made this practice a habit and I have never needed to buy vegetable stock. All this requires of you is to be mindful during meal prep. Set aside any vegetable scraps you would normally throw away and store them in the freezer until you have a large collection. Once you’ve filled a bag or jar to the brim (over the course of however long it takes), toss the contents of the bag into a slow cooker or stock pot with water and the result will be a beautiful golden broth every single time. This broth is not only simple to make but it packs a ton of flavor, making it the perfect vegetarian substitute for chicken stock. You can use this broth to make soups, stews, rice, or even as a more flavorful substitute for water in your favorite recipe. Nutrient-rich, flavorful food, more savings, less waste. I think we can all agree this is a win-win-win!

Ingredients
1 quart freezer-bag or jar worth of clean frozen vegetable scraps (peppers, onions, garlic, squash, carrots, celery, etc..)
12 cups of water
1/2 teaspoon peppercorns
Sea salt (to taste)
2 Bay leaves

Note: Do not put any moldy, rotting, or bad vegetable scraps in your broth scrap bag. Before I am ready to make my broth, I also do a rundown of the fridge and toss in any parsley that is near expiration.

Directions
Place all your ingredients in a slow cooker, turn on high, and let it simmer for 6 hours while you do other awesome, productive things (Yay!).  If you’re using a stock pot on the stove, I would let it boil for two hours covered on low. Once the broth is done and has cooled, strain it into a larger bowl or pitcher and distribute evenly among your freezer storage of choice: glass jars or freezer bags.  Then, when you’re ready to cook, you’ll have delicious homemade broth ready at hand.

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What are the ways you try to reduce waste in your homes? We would love to hear from you! And as always, if you liked this post please follow us and share!

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Lebanese Beef and Potato Stew

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If you live in the Midwest, you know that springtime isn’t all sunshine and butterflies. We have plenty of gray days that can feel like winter and sometimes all we want to do is curl up in a blanket with a hearty bowl of something and pray that 70 degree weather is right around the corner. This recipe is perfect for just those days. It’s personally one of my favorite Lebanese stews (or yakhnis) growing up and it’s super easy to make. However, this isn’t your average beef and potato stew. What makes this stew especially delicious is the flavor profile offered by a paste of fresh garlic and cilantro. This base, which is a feature of most Lebanese stews, makes for a uniquely savory broth that you will just have to try to understand. So if you’re looking to make a stew but want to try something new (ha! I rhymed!) this will not disappoint!

Lebanese Beef and Potato Stew

  • Difficulty: Easy
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Ingredients:
1.5 pounds of beef stew cubes
1 head of garlic
1 bunch of cilantro (plus some for garnishing)
3 pounds of potatoes
2 teaspoons tomato paste
Salt & Pepper (to taste)
Lemon juice (1 large lemon)
8 cups of water
Vegetable oil

Note: My recipes serve at least  4 people. While we are only 2 and a baby, I make enough of a meal to last a few days. I cannot stress how convenient it is to have a home-cooked meal without having to prep everyday when you’re juggling a million other things.

Directions:

  1. In a stock pot, bring your 8 cups of water to boil. In the meantime, make your garlic-cilantro paste by pulsing the cilantro and peeled garlic head (8-12 cloves) in a food processor. You will use this paste to flavor 3 different components of the stew:the meat, the broth, and the potatoes.
  2. Drizzle a bit of vegetable oil in a large skillet and add in 1/3 of your garlic-cilantro paste. Sauté for 1 minute until you smell the aroma of the cilantro and garlic. Be careful not to burn the paste.
  3. To the sautéed garlic-cilantro paste, add in your beef cubes, some salt and pepper to taste, and let brown on all sides.
  4. By now, your water should be boiling. Toss your browned and flavored beef cubes with another 1/3 the garlic-cilantro paste into the stock pot and allow to simmer on low for 2 hours or until your meat is very tender and the broth is flavorful.
  5. In the meantime, peel, rinse and cube your potatoes.
  6. Repeat step 2 with the remainder of the paste this time adding your cubed potatoes and browning them on all sides but not fully cooking them. Now toss the herbed potatoes into the finished broth and stir well.
  7. Mix in your tomato paste, lemon juice, and any salt and pepper then cover and cook on medium heat until the potatoes are nice and tender. I do this immediately after I add the potatoes in so that I’m not stirring and mushing the potatoes once they are cooked.
  8. Once your potatoes are fully cooked, ladle a generous serving of meat, potato and hearty broth into a bowl, garnish with freshly chopped cilantro and serve with a side of buttery rice, lemon wedges, and crunchy radishes.

Note: I grew up learning to make this stew by deep-frying the potato cubes and then sautéing them with garlic and cilantro. My dad will tell you that if it’s not made this way, it’s not authentic. And while it is super tasty made that way, the stew is just as tasty without frying. Whether you decide to bake, deep-fry, or sauté your potatoes, just make sure to add them in near the end when your meat is tender and your broth is richly flavored. If you add them in too early, they will turn to mush and you don’t want that to happen. Trust me.

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Deliciously Spicy Carrot Cake

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I recently kidnapped a juicer from my dad’s house (just kidding, he gave me permission) to juice some carrots and I was surprised by how much carrot pulp was created out of such a small glass of juice! I didn’t want to waste the carrot shavings so I decided I would make a carrot cake out of them. This time, though, I wanted something a bit different than the generic carrot cakes out there. I was craving a deep rich flavor with a little more kick. After several experiments (there was a lot of carrot pulp), I arrived at what I think is the perfect blend of spice and sweetness. Instead of using solely cinnamon as most recipes call for, this recipes makes use of a blend of beautifully aromatic spices including nutmeg, clove, cardamom, and ginger. It’s the perfect springtime cake and your kitchen will thank you for the aroma.

Deliciously Spicy Carrot Cake

  • Difficulty: Easy
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Ingredients:
2 cups all-purpose flour
1 1/2 cup dark brown sugar
3 eggs (room temperature)
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cardamom
1/8 teaspoon ground ginger
2 cups shredded carrot
1 1/4 cup of vegetable or canola oil

Directions:

1. Preheat your oven to 350F and spray your cake pan with a non-stick spray. Set aside.
2. In a small mixing bowl, measure out and sift your flour, baking soda, salt, and spices. Set aside.
3. In a larger mixing bowl, beat your dark brown sugar, eggs, and shortening until the batter is smooth and a beautiful caramel color.
4. Slowly add in your dry ingredient mixture while beating on low (or whisking).
5. Once the batter is smooth and free of lumps, add in your shredded carrots and mix well.
6. Pour the batter in your sprayed cake pan and bake for 30-35 minutes or until a toothpick inserted in the middle comes out clean.
7. Let your cake cool on a rack and frost with a cream cheese frosting if you like or slice and serve with a cold glass of milk.

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Measure.

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Mix.

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Bake.

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Cool.

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Frost.

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Enjoy!

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Swedish Beetroot Salad (Rodbetssallad)

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As you will come to see, the menu here is very much international. We both come from different cultural backgrounds and have experienced different parts of the world. And because we strive to eat healthy (mostly), homemade meals and a variety of colors, tastes, and textures, I end up experimenting in the kitchen to recreate our beloved childhood meals, vacation eats, and random cravings. I will never forget the first time I had Rodbetsallad while visiting my husband’s family in Sweden. I had eaten beets before but never like this and never on top of a hot dog. Seriously, you must try it (and let us know if you do). With a new sense of appreciation for this beautiful root, I decided this was the perfect way to get more beet in our diet. A few attempts later and my husband will agree that this is pretty darn close to the real thing.

Swedish Beetroot Salad (Rodbetssallad)

  • Difficulty: Easy
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Ingredients

3 small-medium pickled or freshly boiled tender beets
1 small white onion
1//2 cup of Mayonnaise (Trader Joe’s Vegan Mayo works nicely too)
1 tablespoon yellow mustard
Salt and pepper to taste

Directions

  1. Dice the onion very finely and place in a mixing bowl along with mayo and mustard.
  2. On a cutting board, slice the beets into thin rounds and then shred the rounds into fine ribbons (see images below).
  3. Add the beets to the bowl and mix well, adding salt and pepper to taste. Make sure the beets are cool before you add to the mix as hot beets melt the mayo and alter the consistency of the salad.
  4. Transfer to a pretty serving bowl and chill for 1 hour or more in the refrigerator.
  5. Serve with Knäckebröd (Swedish crispbread) for a scrumptious afternoon snack or generously spoon over grilled hotdogs for sweet creamy deliciousness.

 

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Beetroot salad, dill potatoes, crunchy vegetables, and crispbread make a hearty Smörgåsbord.

 

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Aromatic Fennel Biscotti

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I love experimenting with foods that have a simple base but can be customized and altered in fun ways. For me, biscotti is one such food. Once you have the dough, you can create any flavor profile your heart desires. It’s the stuff of dreams. Which is why you will probably see a good deal of biscotti on this blog as I have had my fair share of experimenting 😉 This recipe makes use of the beautifully aromatic fennel seed, which we picked up from a bazaar in Istanbul. Often confused with anise (which I am guilty of doing) and used in Indian and Middle Eastern sweets, this sweet spice boasts many health benefits from relieving anemia to indigestion. Not that we need anymore excuses to eat cookies. And because we take our hot drinks very seriously, we suggest you pair these beauties with a warm chai tea latte or sahlab and savor each crumbly dunk.

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Aromatic Fennel Biscotti

  • Difficulty: Easy
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Ingredients
2 cups of all-purpose flour (and extra for kneading)
3/4 cup of sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 stick of butter (room temperature)
2 large eggs
1 teaspoon of vanilla (we use Trader Joe’s brand)
1/4 cup of fennel seeds

Directions

  1. Preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
  2. In one bowl, beat the sugar, salt, butter, vanilla, and eggs (one at a time) until smooth.
  3. Pour in the sifted flour and baking powder and mix well until it forms a dough-like consistency. As the mixing becomes more difficult, flour your hands and knead until smooth.
  4. Add in the fennel and knead by hand for a few minutes until the fennel seeds are evenly spread throughout the dough.
  5. Place your dough on the baking sheet and shape it into a log (about 12 inches long, 2 inches thick) using your hands.
  6. Bake until light golden brown about 30-40 minutes. Let cool for 20 minutes.
  7. On a cutting board, cut your log into 1/2 inch thick slices using a sharp serrated knife. I also cut these slices in half as I like my biscotti more bite size.
  8. Place each slice side-up on the baking sheet and return to the oven to bake for another 15-20 minutes or until a deeper golden brown.
  9. Move your biscotti to a rack and let them cool.
  10. Enjoy 🙂

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Easy Chocolate-Walnut Biscotti

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We love our tea time and nothing beats tea time except tea time + yummy homemade goodies. These chocolate-walnut biscotti are the perfect accompaniment to tea and coffee: sweet, but not too sweet, and crunchy and nutty and perfect for dunking. They’re also super easy to whip up. We always have fresh walnuts on hand so that’s what I used but you can substitute any nut really. Just be prepared for these addicting treats to become a permanent feature (and highlight) of your cozy morning or evening tea-ventures.

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Easy Chocolate Walnut Biscotti

  • Difficulty: Easy
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Ingredients
2 cups of all-purpose flour
3/4 cup of sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 stick of butter (room temperature)
2 large eggs
1 cup of chopped walnuts
1/2 cup of semi-sweet or dark chocolate chips

Directions

  1. Preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
  2. In one bowl, beat the sugar, salt, butter, and eggs (one at a time) until smooth.
  3. Pour in the sifted flour and baking powder and mix well until it forms a dough-like consistency. As the mixing becomes more difficult, I flour my hands and knead until smooth.
  4. Add in the walnuts and chocolate and knead by hand for a few minutes until the nuts and chocolate are evenly spread throughout the dough.
  5. Place your dough on the baking sheet and shape it into a log (about 12 inches long, 2 inches thick) using your hands.
  6. Bake until light golden brown about 30-40 minutes. Let cool for 20 minutes.
  7. On a cutting board, cut your log into 1/2 inch thick slices using a sharp serrated knife. I also cut these slices in half as I like my biscotti more bite size.
  8. Place each slice side-up on the baking sheet and return to the oven to bake for another 15-20 minutes or until a deeper golden brown.
  9. Move your biscotti to a rack and let them cool.
  10. Brew some delicious tea or coffee and enjoy 🙂

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