American staple food

 When I first moved to America,  a dear aunt introduced me to weird American food. This dear aunt eats gluten-free food (Which at the time I thought had something to do with *gelatin)

Yeah, I don't eat gluten too. I replied enthusiastically, It's unlawful for us to eat it.

Really?

Yes. I confirmed.

Then how come you're devouring this papa john's sandwich with gluten all smeared on it.

Wait, what's gluten again? right!

For the record. I absolutely LOVE gluten, and I am sooooo grateful, that I am completely tolerant.

Anyhoo, this (very very) dear aunt (we miss you so very much) introduced me to rice cakes, which i absolutely love, and and most importantly apple sauce. It is a fun experience to try new foods, especially if it doesn't contain slimy substances or weird looking things. Apple sauce and rice cakes can not possibly intimidate anyone.

So during my five years in the U.S two of our staple foods were (again thank you) rice cakes and apple sauce. And during those five years, I never attempted to make them from scratch. Well to be fair, I am assuming the first one is tough to make, but the second one... well, I am ashamed that I have never tried  to make it until we landed on Egypt's sacred soil.

You see, apparently Egyptians are in love with glucose. Everything contains glucose in the ingredients. Sometimes mixed with high fructose corn syrup and sometimes on it's own. I am not a fan of either.

So I read, oh about five apple sauce recipe's, tweaked and trimmed and came out with what we now call, our apple sauce recipe... well, I call it that. Anyway, I think it's wonderful.

So if you find yourself with too many apples than to know what to do with, or happen upon a high fructose corn syrup, or glucose infested sauce. Do give this little number a try. You might send me a thank you email later.

FYI: this recipe is easily doubled or tripled. 

Our Apple Sauce Recipe (makes one big jar)::

4 apples (I like gala, or fuji) peeled, cored and chopped

3/4 cup water

1/4 cup honey

1/2 tsp ground cinnamon


In a sauce pan, combine the ingredients. Cover and cook over medium heat for 15-20 minutes.

Cool, then mash, then spoon in a clean jar. Refrigerate.


Happy apple sauce making!

Peace.

* gelatin is usually made from pig fat in America, which is religiously unlawful for Muslims to consume. So if you live in America or Egypt (or any part of the world, and happen to also be a Muslim) and buy imported food. Check the ingredients, Yes marshmallows contain Gelatin. You have been warned.

fall cravings

 Egypt has it's head set strong on summer mode. Even though it almost swayed from it's position a couple of days back and we saw people in hoodies and blankets at night in the streets (we were still in t-shirts, but mind you these are Egyptians we're talking about here).

Alas, it's much too hot for fall I say, and not much trees to show off any fall colors anyway (At least up here on mount rock-more aka mokattam) So if fall will hide from us, well shall cook it out....

.... today, in experiment number one, I made Moroccan style butternut squash stew. From the fantabulous Deb of smitten kitchen. Only I didn't have couscous on hand so I served it on Egyptian style short grain white rice, and tweaked the spices to taste and added carrots and fresh tomatoes instead of the canned ones. It was deeeelicious! If you're looking for something to make this fall-- be it a cold fall or a boiling one. I suggest the above dish. I said it before and I'll say it again. The woman never fails me, she's genius!

My next experiment will be this one. I almost made it last night but ran short of butter for the galette dough. And I say never get stingy with butter, I mean people, we're talking serious business here! (to answer your question *I am a mind reader * our car was at shop getting fixed, hence the no "quick run get zee butter from zee store before zee kitchen explodes and zee flour evaporates" that sort of hubby rushing prep talk thingy)


If all else fails, and Egypt refuses to budge, I am going to have to resolve to extreme measure. and don't ask what, I am still concocting an evil plan in this demented little head of mine *insert evil laugh*

Peace.

The best cake ever VS the worst raft in boat history

 I just realized that me and the girls haven't been to the library forever, meaning over two weeks (that's a lot for us!) Please understand that by all means, I am not complaining... not at all. I am so grateful for good company, good weather (that makes us stay outdoors most of sunlit hours), and awesome foodie bloggers like her.

 I mean the woman knows what she's talking about, so when she tells you that a cake is worth making, (even after all mishaps that she faced in the process) you listen... and that's exactly what I did...

***

... after making this (failed) raft boat with the girls. It looked nice, oh for about half an hour, then the pillar collapsed (next time, I'll follow the instructions as opposed to just looking at photos and making it up along the way) and when placed in water it out sank the famous titanic. It took one flip to the wrong side and down down it went. So glad no one was aboard, or does Mr. roboto here counts? hmmn?

  The girls had fun nonetheless, that's what counts, eh?

It was another great day Alhamdulilah, filled with local CSA goodness, good company, crafts, yard play and I quote "the best cake ever".

Peace.

snot bubbles and cake-y cookies

I am sitting here staring at the screen, while listening to my youngest baby make unhappy noises as she sleeps-- she has the sniffles and it's at it's worst at night. I have her head all propped up with pillows for easier breathing, yet I can still hear her deep inhales and exhales, sometimes followed by moans and bark sounding coughs. My heart is aching for her. I truly wish I can lend her my nose until her illness clears up. (she wouldn't want to sport my big nose on her tiny face for longer than needed)

 I am not one of those all natural, remedy giving parents, even though I truly wish I was. I am not that patient. I will make chicken soup, and I will give arnica for speedy healing. And I give vit D to promote the immune system. (I also hold and snuggle with her as much as I can, my lower back is currently suffering from carrying her most of today.) But if my baby is aching, I give Tylenol, which I have a love/hate relationship with. Well maybe a hate all the icky stuff inside: the dyes (I try to get the dye-free kind) chemicals and what have you. (and those recalls are scary) But I love that it numbs my baby's pain. What's a mama to do?

How do you treat illnesses at your end?Please share.

 The sun was a tease today, hiding behind clouds, playing the shy game. I did manage to air Mei's mattress in those brief sunny moments. (I should air Grabby's tomorrow, get rid of some germs.) meanwhile Grabby rocked some  awesome snot bubbles-- my next door neighbor declared them the biggest she's ever seen.(high praise I'm telling you!) She even wanted to get her fancy Camera to take some shots. We agreed that it's best to leave it to our memories... I think we made the right choice.

 Mei helped mama make chocolate chip cookies this morning. (no, I still didn't buy sugar) I googled baking with agave nectar, (since I had a bottle on hand for like EVER,) and fancy shmancy internet peeps said that it can substitute sugar in any recipe except the result of the cookies will be chewier than usual. Well I say: internet peeps, with-all-do-respect, it's not true. The cookies were more like cake than cookies. I mean I am not the crusty-flaky cookie kind of girl. I am the 'a-little-bit-crusty-from the-outside-yet-chewy-gooey-from-the-inside kind of chocolate chip cookie girl. Yet the cake-y texture didn't do it for me. I mean if I want a cake-y texture I'll just bake cake. You know what I'm saying? so just so we're clear for next time, I am sticking with my trust-worthy sugar all the way!

Btw: apologies on the title, I couldn't resist!

Peace.

a tarty spring craving and a favor to ask

My computer screen is opened on these two pages simultaneously (if you're not the link-clicker-kind, those were two rhubarb crumble recipes. Such a thoughtful gesture, I know!) and I am at major loss here friends. You see, I've been on the lookout for some early local rhubarb. I've been keeping my eyes peeled since late March (yes, I am indeed naive, yet hopeful.) I've been scavenging all the stores in hope of a glimpse of this skinny-bloody-green-fibery-little-fellow (see how many adjectives I used to describe it?Help!)

I got introduced to this vegetable masquerading as a fruit (or is it the other way around?), oh about four years ago. My husband would come back from working in a small town (about 45 minutes drive north of Madison WI) declaring it's rhubarb season. And that his co-workers (who grow rhubarbs in their backyards so it seems,) were selling bundles upon bundles for practically nothing. A Blank stare would be my response. The next day he would come back, declaring that they're giving it for free!
But what is it? what do I do with it? how do I cook it? how does it taste like? I had no idea, and no interest to embark on an experiment, when I was in early pregnancy and struggling to keep a chewing gum in my mouth.

Now dear lovely readers, I am a more seasoned foreigner, with (definitely) a couple of pounds extra, a pregnant-free belly, and the pallet of a lover who has tasted his object of affection and is back for more.

 This is why I am boring you with all these details. Because, I have indeed found my desired object( It was the one and only skimpy bundle on the grocery shelf: I grabbed it carefully-- trying hard not to look conspicuous) I also made sure to accompany our skinny tart friend with his match made in heaven: strawberries.

Too bad it's one hour before mid-night, or else I would be sharing 'Right Now!' photos with my family of a steaming glass Pyrex dish bubbling with deep red juices.

Maybe this is for the best, so I can get to ask you for your favorite rhubarb/strawberry crumble recipe.

What's your fav.? Please share. It would be much appreciated.

Peace and Thank you!

Edit: town name removed upon request.

eventful

Mei demanded to go to school today, so much for my homeschooling advocacy! here's how it happened:

We passed by this super cool Waldorf school around lunch time-- their Kindergarten class was out in their playground--which was equipped with massive chopped tree logs, climbing steel bars and a massive wooden skeleton of a farm. The active kids were picking at dirt with long sticks and plastic shovels and some girls were trying to climb the fence-- the only teacher present at the time, managed to divert them calmly. A boy was sitting quietly at one of the corners, noticing some sort of a bug, and their teenagers were sitting by the footsteps of the entry way to the school.
  A random car blasted loud tunes, and everyone started-- as if subconsciously-- to sway with the light midday breeze and grin at the sun. And this is when Mei single-handedly managed to sabotage the euphoric scene, I just described.

"LET ME IN" yelled Mei. "I NEED TO GO IN HERE AND PLAY WITH THE KIDS"

"Mei, this is not a public park sweetie, it's a fenced school, you can't go in." I tried to reason with her.

"NOOOOOOOOO" she screamed "BABYSITTERS ARE FOR BABIES, I AM A BIG GIRL, I CAN GO TO SCHOOL" she cried and screamed.

Mei, your school starts in a couple more months sweet pea, lets find a park to play at"

"NOOOOOOO, I NEED TO GO TO SCHOOL"

I think she's ready, don't you think?

So Mei starts a part time preschool this September inshaAllah, and I do think she's ready and that she will blossom with more structure and around regular friends. Grabby will probably miss her, they've been playing together so beautifully recently, it make my heart all mushy, ack!

 iPhone capture (not the best quality)

So after this eventful midday spectacle, we made a couple more stops and then finally went to the park. I couldn't help but notice all the roadside violets, we even had some lining the side of our outdoor parking spot. I was so pleased to have read this blog post right before I stepped out. I already have a pretty vivid picture in my mind that entails two little people alongside one bigger person, a basket and violet blossoms.

again iPhone capture, my apologies.

This is what greeted us on our doorstep. The little fella was so scared, he forgot his early flying lessons. We were so lucky we got to see mama robin and papa robin feed  "young-spotty-belly" before they all flew off.


Unrelated: I've been experimenting with some free apps, and I'm glad to report that the whole foods cooking app is superb. You can search a recipe according to your dietary preference (gluten free, low fat, high fiber, diary free, vegan/vegetarian... etc) I  tried these for dinner tonight from their recipe search and I'm glad to report that they were welcomed by the grown ups, not so much by the little ones, eh.

Peace.

don't pretend that it is something that it is not-- for it is not, you know what I'm saying?

I have a cold, not too bad, but not too great either. The worst part is the coughing, I guess. My girls have the sniffles too. So my hero's been taking care of all three of us (along side our babysitter.) My day entails three short naps and lots of Hulu/Netflix watching. No complaints.

But you know, I've been thinking about 'tofu' (Yup, you heard it correctly!)::

A word of advice: don't introduce 'tofu' to Egyptians/Arabs or any meat eaters who aren't familiar with it as a meat substitute. It is NOT. If you want a first timer to try tofu and not hate it, just introduce it as a different kind of food, made from soy. That's it. No need to get fancy, and sell it as meat in disguise. It's rubbery texture and bland taste are nothing to compare with Meat my friends. And that is why, I have had trouble adding tofu to our diet, because even though I have come to this conclusion ages ago, I still compare it to meat and chicken. I currently have one of those organic, extra firm, tofu blocks in my fridge, and I am yet to tackle it. I did indeed make tofu before. umm, about five times in four years, not bad eh? Long story short, I will eat tofu that is not made by me, and I will not love it, no matter how superb the flavors are. My subconscious will yell at me "what is wrong with this meat?"... and I rest my case.

For all you tofu lovers out there, no offense, just next time don't ruin the palette of a potential tofu eater, just think about what I just said.

and peace.

you're either going to love it or hate it

When I was Mei's age or maybe a couple of years older, I owned this sweet offwhite dress with tiny green flowers, a peter pan collar and ruffled shoulder sleeves-- it was my favorite dress. Just try to put little-five-years-old-me in anything but said dress, try it I dare you!

I have a photo of me and my twin sister displayed in my mother's place in Egypt, wearing that very dress along with a giant frown on my face. (I rarely smiled in photographs when I was a kid, my twin compensated with an ear to ear smile though. We're all about balance, you see)

Due to the tiny little green flowers--the dress was called (by me of course) 'The Molokhiyya dress'. What is Molokhiyya you might ask (if you're not Egyptian, or Syrian, or... who else makes Molokhiyya? educate me please)

(photo credit : Miro)

Molokhiyya was also a favorite... food that is. It looks like mint leaves only larger, and it comes in  bunches too. We (meaning Egyptians) have a special kitchen gadget designed especially to chop our beloved vegetable. It looks like a boat shaped steel knife with wooden handles on both ends. We call it "Makhrata". One can by all means use a  food processor to save some time, but ask my mom and she will tell you, that if you take that short cut, you won't get the perfect texture, that is sure to make the perfect dish. So a big chunk of my growing up memory, entails the five of us-- me, my mom, and my other sisters-- taking turns in chopping a big heap of leaves, while watching Egyptian black and white movies. A pretty good memory if you ask me, nothing wrong with that.

So without further adieu, I give you my favorite childhood food :: Molokhiyya

You'll need:

...to place yourself in the car and find the nearest middle eastern or Arab food store near by, and buy yourself one frozen Molokhiyya packet (since they don't grow it in the land of the free, I buy the frozen finely minced Sultan brand, if you can find fresh Molokhiyya buy a big bunch.)

5 cups or more chicken broth (If you want the authentic taste buy yourself a rabbit and make broth with it-- Egyptians make it with Rabbit broth.)

2 (fat) garlic cloves minced.

1 tbsp butter or ghee or vegetable oil.

2 table spoons dried coriander. (I like my coriander, you can use only one)

salt, pepper, sweet paprika to taste.

Prep:

If you're from the lucky ones and can find fresh molokhiyya, and bought yourself a bunch, here's what you'll need to do:
Cut all the leaves from the stems one by one by snipping them off with your hands just like how you would a flower. then rinse them well, and dry them very well (you want your leaves fully dry) then either pulse them in a food processor (sorry mom!) until the texture is very slimy and the leaves are very fine. Or if you have a 'makhratta' and you're not afraid of the extra work--get busy!

How to:

1.Make your chicken (or rabbit) broth by covering a chicken with boiling water with an onion, salt, pepper, two to three all spice corns and a couple of arab gum (mistekka) if you can find it. Boil for an hour, take the chicken (rabbit) out and continue boiling down until your broth is almost halved. or just buy your broth.

2. place you frozen Molokhiyya packet in your boiling broth and let thaw by reducing the heat to medium and covering, stir occasionally until your packet is thawed. (If you're using fresh kind, place it with the cold broth, and let cook on medium-low heat until it almost boils then reduce the heat to very low)

3. In a cast iron or non stick skillet, place your butter or oil, garlic and coriander. Stir fry until garlic is golden and everything is aromatic.

4. Scoop a spoon from your molokhiyya soup, and put it in the garlic mix skillet (it'll sizzle.) Then place it back in your soup. Turn your heat up and let boil quickly for a couple of seconds, then turn off your heat and cover. Let it rest for five minutes.

 5. serve over rice (I used short brown rice, but Egyptians use white short grain rice) or alone in a bowl with pitta bread. And don't forget your boiled chicken or Rabbit. You have yourself a full meal.

A note:

Don't over boil, or the soup will loose it's texture, and the leaves will fall to the bottom on the pot. Take off the stove as soon as you mix the garlic in.

The texture is a bit tricky (slimy) for this dish. I have made it to several novice Molokhiyya eaters. They either loved it, or hated it. No in-between. Just like Egyptians!

Cheers.

Try this, Ful

(get it?)

I've been meaning to share several fava bean recipes, but haven't had the chance. Here's a very simple recipe if you choose to make it from a can. 

But first--a snippet from wikipedia, for the novice fava bean eater:

Fava beans are a common staple food in the Egyptian diet, eaten by rich and poor alike. Egyptians eat fava beans in various ways: they may be shelled and then dried, bought dried and then cooked by adding water in very low heat for several hours, etc. They are the primary ingredient in Ta`meyyah (Egyptian Arabic for falafel), and Egyptians have made deriding Levantine felafel (made from chickpeas) as inferior something of a national sport. However, the most popular way of preparing fava beans in Egypt is by taking the mashed, cooked beans and adding oil, garlic, lemon, salt and cumin to it. It is then eaten with bread. The dish, known as ful medames, is traditionally eaten with onions (generally at breakfast) and is considered the Egyptian national dish.

You can also read this NPR piece about it.
know enough now? Good. Shall we proceed?

If you are of the fussy type– you can by all means buy your beans dried or fresh (if you can find them) and dry them, then soak them, then rinse them, then cook them over very low heat for over 8 hours, then mash them,  then dress them up in some salt, pepper, oil and lots of cumin, then follow the recipe below.
But if you want a quick health-ish fix, then start from this step :
Ingredients:

Pre-cooked and peeled fava beans (Buy this brand and no other If you can find it at your local Arab store– “California Gardens” precooked and peeled fava beans. Or do the above prep. first.
2 table spoons olive oil, or butter
1 big tomato- chopped
1 small onion- chopped
1 small bell pepper- chopped
Half a bunch parsley- chopped ( and a little for garnish)
2 eggs
In ( preferably an non-stick) skillet, add your oil and toss in your onions and cook until soft and translucent ( don’t over cook) for about two minutes. Then open your can, and dump the contents of the whole thing in your skillet– stir it with the onions, and let cook for a couple more minutes.  Stir-in your parsley and tomatoes and cook until your veggies wilt a little.

Now, here’s the fun part– make a well in the middle of your skillet and break inside it one of your eggs, then carefully spread all the egg whites in the mixture, also scrape the top of the egg yolk, very careful not to pop it ( I don’t like wobbly thingies in my eggies!) and incorporate it in your cooking beans. Repeat this step for the second egg.

 

That’s it you’re done, add your garnish and serve with warmed pitta bread. ( btw I didn’t have parsley or bell peppers on hand)

Stay tuned for more fava bean recipes.

Peace.

Warning: the text doesn't go with the photos *imagine the title blinking and a siren screaming*

A Burdah (an old poem written in praise of prophet Mohammad and sung by the attendees) night, is rotated amongst the Chicago-area sister's places, monthly... I never go.

(*Dinner: halibut with Indian spices and cilantro)

Today, I hosted a small Mawlid celebration for six women. I am not sure how many people do this for recreation (other than a capella groups,) but I honestly believe if more people devoted a regular gathering for singing in groups-- a lot of good would be brought to the world.

(*Dinner: tomato rice, yogurt salad, greens)

There were no instruments-- just several booklets of the poem and a couple of experienced singers who lead the rhythm and all of us followed. There were also no kids, and this is why I never go to these gatherings. They're kid-free. Now I understand why. (Grabby was the only exception, my sweet babysitter joined us to take care of Grabby. Mei went on a baba daughter day, and she immediately knew what this meant "Can I get some ice cream baba?"... Smart kiddo!)

I am no longer annoyed at not being able to attend such gatherings.
I will make an effort to start attending in the future, God willing.

***

(*Dinner:blood oranges and lemon)

*I have no photos from today's gathering what-so-ever. Instead you get to see what we had for dinner three nights ago and what I had for breafast the next morning. Why? Well, because I took the photos already, so you get to see them.  Also, I warned you in the title! and here's one more:

(*Breakfast: mashed fava beans with chives and pita)

I totally ruined this posts mood with my food photos, didn't I?

Peace.

Long day ramblings

Long day today and let's just leave it at that. ( I actually wrote about a paragraph and then erased it, trust me not something you'd enjoy reading here, hmph!)

Mei was so bored with me today, and frankly I don't blame her. We only went out when baba came home and found us in a miserable state, despite his own exhaustion he rose up to the occasion and bundled up the two girls (without any help from me) and strapped them in the double stroller and off went our family on a mood changing 20 minute walk. Remind me to step out of the house regularly, I often times forget, or more frankly, resist.

The highlight from today was Grabby's up and down journeys on Mei's highchair. (she LOVES Mei's highchair, she's also becoming very successful at verbalizing her discontent if say one would try to move her away from the highchair. They grow fast, don't they?) 

 (Mei's new bake ware in use-- so very cute!)

Also our moon cake-- special request by Mei. We've been having a lot of sweets around recently, so this cake was improvised (mainly based on a muffin batter, with only three table spoons of sugar) I poked frozen strawberries in the batter-- couldn't hurt really... The verdict: Mei Loved it,  Grabby loved it and mama loved it. The very little sugar somehow managed to satisfy my  sugar craving, I didn't feel too guilty eating it.

That's all I'm here for. Hopefully I'll do better tomorrow.

Peace.

Let your cheesiness shine!

...add insult to injury, not assault to injury-- is what I was told by my American-expression-checker. (this is from yesterday's blog just so you know) So there corrected!

 I originally wanted to share the above photo's recipe ( Egyptian style spinach with yellow split peas) if it had tasted authentic enough to me. It didn't... it was good, but not what my taste buds were expecting. So instead what you get today is the above photo of said dish, along with a bomb (trust me), and some prepping up for *a celebration of love.

Without further a due... le bombe::

 

(pecan cinnamon rolls from the five minute book using the brioche dough)

Let me tell you, if you want to gain about five pounds in one sitting, make yourself "le bombe" weez a frrrench 'accent!-- yes this is what I am calling this from now on... it was gooooood!

CE-LE-BRATE YOUR LOVE... C'MON! (I need to add a music symbol here but don't know how!)

 

(paper heart garland, cut by kitchen scissors and sewn together by my super cool machine)

*OK just so we're clear. As a super cool rebellious teenager, I was appalled by the idea of valentine's. I thought all my friends who wore red that day, and all the girls who received big flower bouquets and cheesy big teddy bears were LAME! They were just being brain washed by "THE MAN' tricking them into naming a special day for celebrating something that should be celebrated everyday without all the cheesiness around it. I take it back and I apologize to all my friends that I rolled my eyes at when seeing them dressed in red, all the ones that got excited and giddy for all the flowers and giant heart balloons around them. Those paper hearts are for them and for your dear readers. There's obviously a truth to my cool rebellious teenage mind. But you know what... this is the one commercial celebration that I don't mind at all... in fact I will also celebrate our Egyptian one next year which is on Nov.  4th btw. Because there is no harm in spreading love or cheesy love around. What is wrong with that? 

So let the cheesiness begin!

Happy valentine weekned everyone!

See you Monday:)

Peace and Love.

brain dump and a recipe

One of the things my writing instructor tells us in the class is to write. Just keep writing as much as we can. Follow our ideas and see where they take us by dumping them on paper. Regardless if it is good or bad writing. The idea is to get practice at listening to your self, and generate ideas. I don't think I have a problem about dumping my brains out. I also don't have a problem about sharing my poor writing skills with the world. (Hello blog) I was hoping to improve my actual writing. I am a little frustrated right now with my class. I have to say I am learning a lot though-- I am just afraid it is not exactly the direction I was hoping for the class to take me. I mean I am not trying to get published. I just want to write well.
Also most of my classmates are like awesome writers. about 75% of them are working on a novel or a novella and took the class to get some help with that. I feel a little incompetent right now... and frustrated.

I think I am mainly frustrated at the "no impact man documentary" I just watched. Somehow the director of the movie managed to take one of the most interesting topics/experiments, and turn it into a lame reality show. As my husband put it, they included all the feel-y part of the experiment and left out all the practical, how they are doing it part, which is what we were interested in. Also discussing unrelated topics: how No impact man didn't want another child but his wife did-- was not only irrelevant but too private/personal and made me feel uncomfortable watching it (I mean it is non of my business really). It was disappointing. It did make me want to never ever forget my re-usable shopping bags. Also we might try going without electricity once a week... or once a month. It needs planning though. I blogged about wanting to try the experiment for a week. But it never worked out. First I forgot to do it when the challenge started (I blame my mommy brain. I have to blame someone!), and second I was homesick and didn't feel like adding assault to injury.

I feel like this blog post is a little too negative for my "trying-to-make-it-better" usual, so I'll end with last night's promised dinner recipe.

Below you will find a full description of how to reproduce our very easy, super fast and incredibly delicious dinner. Plus very strange food photos. Ready?

(note to self: take food photos at the beginning not the end of the meal)

Kofta flavored meatballs:

Ingredients:

one pound ground beef (I used grass fed organic beef from whole earth meats: organic grass fed meats slaughtered in accordance with Islamic law, even though it's not mentioned on their website. We happen to know because it's our friend's business) Chicago residents, do check it out!

one small onion (finely chopped)

half a bunch parsley ( finely chopped)

one tablespoon tomato paste

one jar pasta sauce (your favorite brand or homemade)

spices to taste (nutmeg, sweet paprika, cardamon, oregano, sat and pepper)

What to do with all this stuff:

mix everything together except for the pasta sauce. Shape the meat into meatballs place on a deep baking dish cover with pasta sauce and let cook covered in a 375 degree oven, or over a stove top in a covered pot. Cook for half an hour or until your meat is done. (no pink colored meat from the inside)

Dump over cooked spaghetti, and wait for your husband and two kids to lick their plates clean.

Simple, quick and delicioso.

The left over uncooked meat was covered with a plastic wrap and stored in the refrigerator, and then taken out and shaped into traditional Kofta shape and cooked for tonight's dinner. I served it with rice, peas and salad.

What did you have or are planning to have for dinner?

Peace.

The history of pancakes a' la Muslim Hippie timeline

Pre-Pancake Era::

 

(ful bel baid, or mashed fava beans with eggs-- an Egyptian dish)

 Here's the thing. I am NOT a big fan of sweet things for breakfast. Unlike Americans-- Egyptians don't eat cereal or scones for breakfast. Our breakfast usually entails mashed fava beans aka Ful, or eggs or falafel or a cheese sandwich. And on Friday mornings ( the equivalent of Sunday mornings) we have an elaborate breakfast combining all the above plus jam, clotted cream, pickles and lots and lots of pita bread. I remember we invited my Husband (at the time my fiance') for one of our Friday breakfasts and he was left happy, confused, stuffed and shocked. ( not in this order, but probably)

Here's another confession: we( meaning me and my army of siblings) ate our cereal, which we used to call back then "Corn Flakes", (the only imported brand available when I was growing up) with hot milk. The result wasn't your usual crunchy flaky experience ( as you probably imagined) but rather an oatmeal-y mushy replacement. And just to spice things up a little, we added, oh about three tablespoons of sugar. "So when did we happen upon this breakfast meal you might ask?" and the answer would be around snack time when we were waiting for Lunch ( which is usually served around three or four in the afternoon) and preferably while watching a black and white Egyptian movie by "Ismail Yaseen" ( an old famous funny looking Egyptian comedian-- the same idea like Jerry Lewis so to speak)

After more than four years of living amongst Americans, and even sharing my bed and my womb with Americans-- I am in total loss of what to eat for breakfast. It is indeed a dilemma. You see I might eat cereal for breakfast one day, but first it just doesn't do it for me( 15 minutes later you'll find me poking my head in the fridge looking for something more substantial while feeling guilty for "just" eating breakfast) and second I need something savory for breakfast, for it is the way of my people as I mentioned above. So I go back an forth from eating cereal, oatmeal to cheese sandwiches , eggs and Ful.

Year One:: 

(photo credit to newyork.seriouseats.com)

Pancakes is another story, my first experience with pancakes ( or something very similar) was when I was fourteen. I came upon something called Palashenkin. And since it is not traditionally served for breakfast in Austrian tradition, but rather a brunch or something like that, it passed. It in fact more than passed, It was a great hit. It is the sort of thing that we applied the rule of: 'when in doubt... make Palashenkin'. 

Dark Ages::

 

( this photo is from this morning's Oatmeal pancakes)

I was later introduced to American style pancakes from my sister's American friends ( or American exposed friends) at the AUC. I did not love them, comparing them to their fancier cousin, the Palashnkin, they were left without competition. I gave them a pass.

The occupation:: ( I know, it doesn't go well with my demented time line, but for the sake of the argument, bear with me)

The rest you probably guessed, I married an American, he taught me how to make pancakes and pancakes have made their mark into my life irreversibly. They are now our Eid breakfast tradition. So there, you have it-- the Americans won... again! 

Enlightenment ::

 

( the night before)

 

( the morning of)

 This blog has taken a life of it's own, I was seriously here to tell you about these great, new favorite pancakes by Molly. But one thing led to the next and here we are, at the age of enlightenment. I have finally discovered my all time favorite pancake recipe. It has all the ingredients to make the absolute perfect pancake: the crunch factor, check. The moist factor, check. The individually-poked-inside-batter-blueberries-so-the-batter-doesn't-change-into-weird-purplish-color factor, check. It is all here people, and all it needs is a little planning ahead, a very special morning for one very special fellow and four ( myself included) very hungry yet patient peeps. Check, check and check.

 

( leftovers! these were treated the same exact way that Molly suggested. Except I ate them cold without any additions for lunch!)

FYI, I am still at loss of what to eat for breakfast. If I have these every morning I am afraid of the consequences, they DO contain one stick of butter!

And FYI, we had lasagna for dinner, but that's another story! 

Peace.

Head-o-cabbage or catch that running-melting-nose...

 Yes, it's a choose your own title day!

***

Grabby is feverish, with *a runny nose and understandably cranky. So no birthday party for now. Seeing the cup half full, I guess! I still have some time to finish that birthday crown.

We have very special guests staying with us for the coming week, so in anticipation and also because we had a big fat  head of CSA red cabbage in the refrigerator--just lying about--waiting to be amused in some sort of way. I made this nice hot salad. It was apparently a big hit, so try it if you happen to have a red head-o-cabbage just lying about and/or you happen upon good company (only yourself counts as good company too, unless you disagree, then I can't help you there buddy!)

 That's a lot of cabbage right there-- well I did say I had a big fat cabbage. The recipe calls for a one pounder by the way. So if your lying-about-cabbage happens to be  of the likes of mine. Then you might consider a couple of steps::

1. Don't chop off all of the cabbage into thin slices( like stupid moi), only the amount you'll be needing. (this should be a given, yet still I managed to think " oh yea, this looks about right" I really need to learn my inches and my pounds *stoopid foreignor!*)

2. If you forget step number one, put the rest in a zip lock bag then,

3. consider this nice looking recipe for the left overs. ( The recipe calls for a different kind of cabbage but I can't see why in the world this kind wouldn't work, I guess I can find out the hard way!)

***

*Runny nose::

An English Expression-- Runny nose; Postnasal drip; Rhinorrhea ...... Nasal discharge is any mucus-like material that comes out of the nose.

Now why am I giving you a definition for something you already know? ( you do know it--right?)

My husband lived in Egypt for five years, two of which he was living under the same roof as moi( in case you're confused, we were married.) Now naturally living in a foreign country with a language you barely speak ( I'm pretending to be my husband here, are you okay with this dear? too late and I apologize in advance) you muse about why things are said in a certain way and you try out things, like-- literally translating an expression or a phrase and seeing if it works. Sometimes it works but often times...

Well this takes us to answering my( oops your) question!

Well lucky for him-- my dear beloved husband, had a wife (who happened to be a native Arabic speaker) to try out his experiments and compare things. Like how in Arabic birds don't say 'tweet tweet' and instead they say ' sew, sew' ( so 'Twitter' in Arabic should be called 'Sewer'-- which I'm not sure it would have been such a hit with such a name)

Not to waste your time any longer, here's how my husband ruined the expression "runny nose" for me FOREVER!

Runny nose DOESN'T translate in Arabic. Instead it ends up being a running nose, which is hillarious if you speak both languages. Then your twisted brain starts picturing an actaul nose running down the street. So you ask yourself: oh but in Arabic the expression actually translates in English to  'Melting nose'. Suddenly a new slide pops in your head showing 'a running nose alongside a melting nose', and that's a whole lotta mess you try to deal with, as you're wiping off you baby's nasal drip.

But then her nose starts melting and running at the same time. Then you know you have to go to sleep, because really it's not all that, it's me babbling and ending up not sleeping enough,  and having a natural high on my little daughter's nasal discharge.

Make du'a for us both, OBVIOUSLY we both need it.

Peace

Cooking a storm::

Ever since I watched "Julie and Julia" I've been inspired to try out new recipes... Hence all the food photos you'll be seeing in a couple of seconds... Shall we?



( Stuffed ground beef pastries. FYI, my rolling pin is horrible and I don't have a nice round cutter, so these took the whole day just to produce a handful-- so very disappointing, they tasted wonderful though!)



(Homemade cheese! very easy to make-- a bit on the bland side though. Next time I'll add more salt)

I crumbled some on top of the quiche-- the crust was made with left over pastry dough

(Spinach, mushroom, leeks, and celery quiche-- improvised)

(A fantabulous plum/pear crumble, with ginger and crystallized ginger-- recipe from here-- the crumble should have covered the fruits( I really need to learn my inches, I used a bigger dish) and the plums were supposed to be Italian prune plums- which I didn't find-- again, didn't help much with the crumble covering dilemma. Never-the-less, still heavenly)

Homemade pizza( I used the artisan peasant bread dough) with fire roasted hot tomatoes and fresh mozzarella cheese... can't get simpler than that! (my first trial came out looking and tasting more like foccacia bread-- I guess this is what happens when you let your almost three year old girl help with rolling the dough)

And this is the outcome of all this cooking!

Mei yells: " LET THE WILD RUMPUS START!"

I should stop cooking now, don't you think?

Peace.