Baba G... What?!

Ahhh yes, Baba Ghanoush: difficult to say, oh so easy to make. It is a classic in the Arabic mezza and super delicious. Smokey eggplant is paired with nutty tahini, tart yogurt, sharp garlic, and bright lemon juice to create a unique and special dip. While some have chosen to reinvent Baba Ghanoush by adding things like roasted peppers to it, this recipe takes a really classic approach to the dip and is treated in a very traditional manner.



So whether you choose to spread it on bread or dip your pita chips in it, go ahead and make this spread; it is so simple to make, but really packed with a lot of flavor!

Baba Ghanoush:
Ingredients:

• 1 Medium Eggplant
• 1/4 cup Yogurt
• 1/2 cup Tahini
• 3 tbsp Lemon Juice
• 1 garlic clove, finely minced
• Salt to taste
• Extra Virgin Olive Oil
• Chopped Parsley for garnish

Recipe:

Note: There are a number of ways to roast your eggplant. You could do this out on the grill, over a burner on your stove, or in the oven. I personally prefer to roast the eggplant over a grill or burner to really get a full smokey flavor from the eggplant; this recipe will utilize the oven to roast the eggplant for those who are uncomfortable with the other two techniques.

1. Preheat the oven to 375° F. Poke your eggplant with the tines of a fork, rub with a little olive oil, and roast until tender and the eggplant has released some of its juices (approx. 20 minutes). Place the entire eggplant in a bowl and cover tightly with plastic wrap. Allow to cool for approximately 15 minutes. Peel the eggplant and chop roughly until the eggplant resembles a mash, set aside.
2. In a large bowl, whisk together the yogurt, tahini, lemon juice, garlic until smooth. Add the eggplant and mix together with a spoon. Season with salt to taste. Transfer to serving dish or bowl and garnish with Extra Virgin Olive Oil and Parsley.
3. Enjoy!
   
   

I Scream, You Scream....

Well, you know how the rest goes, and in the hot, muggy days of August, there is nothing better than ice cream! This ice cream features a delicious vanilla base, but takes your basic ice cream a few steps further by adding deliciously ripe peaches and a brown sugar crunch! All together, this tastes like a classic peach crisp a la mode, only in a bowl rather than on a plate. An added bonus is that this ice cream is soooooo pretty!

 

 

See, I wasn't lying! If you love ice cream, then you have to give this recipe a try. Don't be discouraged by all of the components listed below, they may seem like a lot, but they are all really easy and take no time at all.

Peach Crisp Ice Cream:
(makes approx. 1 quart)

Brown Sugar Crisp:
Note: You will have more than you need for your ice cream, but you can freeze the extra for up to one month or use it in other treats like yogurt.
Ingredients:

• 6 tbsp cold butter, cut into pieces
• 3/4 cup of flour
• 1/4 cup sugar
• 1/2 cup light brown sugar
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1/2 cup of old fashioned rolled oats

Recipe:

1. Preheat the oven to 350° F. In the bowl of a food processor, combine all of the ingredients, except for the oatmeal. Pulse, until the mixture resembles a coarse sand. Pour into a bowl, add the oats, and incorporate quickly with your fingers as to not melt the butter.
2. Spread out onto an ungreased baking sheet and bake, stirring occasionaly, for 25-30 minutes or until the mixture is golden brown. Set aside and allow to cool. Once cooled enough, break up any large pieces into a medium to fine crumb. Set aside until ready to use.

Peach Sauce:
 
Ingredients:

• 2 large or 3 medium peaches, peeled and cubed
• 2 tbsp to 1/4 cup of sugar, depending on how sweet the peaches are
• juice of half a lemon
• 1 stem of basil, leaves included
• 1/4 cup of water

Recipe:

1. Pour all of the ingerdients into a small saucepan. Over medium-high heat, bring the mixture to a boil. Reduce to a simmer and cook for 15 minutes or until the peaches are tender.
2. Discard the basil stem and leaves. Puree or mash your peaches until your sauce is smooth and there are no whole peach pieces. Pour into a bowl and allow to cool. Set aside until ready to use.

Ice Cream Base:

Ingredients:

• 2 cups milk
• 1/4 cups heavy cream
• 2/3 cup sugar
• 2 tbsp light corn syrup
• 1 tpsp and 1 tsp cornstarch
• 1 1/2 oz cream cheese, softened
• 1/4 tsp salt
• 1 tsp vanilla extract

Recipe:

1. Prepare an ice bath. In a medium bowl, whisk the cream cheese and salt until it is smooth and there are no lumps. In a separate small bowl, whisk together the cornstarch with 2 tbsp's of the milk. Set these 2 bowls aside. 
2. In a saucepan, combine the milk, heavy cream, corn syrup, and sugar together. Over medium-high heat, bring to a boil and let boil for 4 to 5 minutes. Remove the pan from the heat an slowly whisk in the cornstarch slurry. Return to the heat and bring back to a boil. Boil for 1 minute while stirring until the mixture thickens slightly.
3. Mix 1/3 of the hot milk base into the cream cheese and whisk out any lumps. Continue adding the milk base until it is fully incorporated with the cream cheese. Add the vanilla extract. Pour into a freezer bag and place in ice bath to cool for at least 30 minutes.
4. Churn in your ice cream maker according to the manufacturer's instructions. Once frozen, in a air tight container begin to layer you 3 components. Begin with the brown sugar crisp, followed by the peach sauce, and then by the ice cream. Continue in this manner until the container is full. Cover with wax paper and then with a lid. Freeze for 4 hours.
5. Enjoy!

 

Bring On The Pasta!

I love pasta! Really, I enjoy it in all its different forms from deliciously stuffed ravioli to incredibly thin cappellini, the stuff is just YUMMY! And when you think of all the ways you can dress it up, well let's face it, the possibilities become endless. This particular pasta dish combines some of my favorite ingredients like woody mushrooms, parmigiano reggiano, and chicken. The pasta of choice is papparadelle; thick strips of lucious pasta are super hearty and really hold on to this light sauce. If you can't find papparadelle, wide pasta like tagliatelle or even fettucini will do. Together, all of these ingredients make a dish that is delicious, satisfying, and easy to make!


Come on, you know you want some for dinner tonight. Don't forget a piece of crusty baguette to sop up the sauce on the bottom of your plate.

Papparadelle with Chicken and Mushrooms:

Ingredients:

• 1 Bone-in Chicken Breast, split (2 large pieces)
• 1/4 cup flour
• 2 tpsp canola oil
• 4 tbsp butter
• 1/2 lb. of your favorite mushrooms, sliced
• 1 shallot chopped
• 1 clove minced garlic
• 3 cups low sodium chicken stock
• I package of papparadelle or your favorite wide pasta
• 1/4 cup Parmagiano Reggiano
• 3 tpsp chopped parsley
• salt and pepper to taste

Note: You will need a large frying pan with a lid to help finish cooking the chicken.

Recipe:

1. Place your pan over high heat and add canola oil. In a shallow dish, add the flour and season with salt and pepper: dredge the chicken breasts in the flour, shaking off any excess, and add to hot pan to brown on all sides.
2. Once the chicken has browned, drain on papertowel. Drain the grease out of the pan and return to the heat and add the butter. Once the butter has melted, add the chopped shallot and cook until translucent, approximately 5 minutes. Add the sliced mushrooms and the garlic and cook until the mushrooms are tender, approxmately 7 minutes; season with salt and pepper.
3. Add the chicken stock to the pan and return the chicken to the pan; reduce the heat to medium and cover and allow to cook for 15 minutes or until the chicken is cooked. Once the chicken has cooked, remove it from the pan and allow to cool. Continue simmering the mushroom sauce until it has reduced by half of its original amount. Shred the chicken and return to the pan.
4. Cook the pasta to aldente, reserving approximately 1/2 cup of the pasta water to thin out the sauce if necessary. Add the pasta to the pan with the mushroom sauce and chicken, add the parmigiano reggiano and cook for 1 to 2 minutes. Stir in parsley.
5. Enjoy with a piece of crusty baguette!

A Healthy Cookie?!

I know you must be looking at me like I'm crazy, but yes, there is such a thing as a healthy cookie. So, what is it that makes a cookie healthy. Well, the cookie I'm about to show you is full of fiber, protien, and is delicious!


So, what is this beautiful cookie called; why, it's an Oatmeal-Almond Crisp of course! So, if you want a snack that is not only healthy, but super delicious then here it is. You won't feel guilty after having a couple of these with your cup of coffee!


Oatmeal Almond Crisps:

Ingredients:

• 1/3 cup packed Light Brown Sugar
• 4 tbsp (1/2 stick) Butter, melted
• 1 large Egg
• 1/2 teasoon Vanilla Extract
• 1 1/2 cups Old-Fashioned Rolled Oats
• 1/2 cup Sliced Almonds
• Vegetable Oil Cooking Spray

Recipe:

1. Preheat oven to 350° F. Line two baking sheets with parchment paper.
2. In a large bowl, whisk together brown sugar, butter, egg, and vainlla, until smooth. Fold in the almonds and oats.
3. Using 1 level tablespoon per cookie, drop dough onto prepared baking sheets, approximately 2 inches apart.
4. Coat the underside of a spatual with cooking spray; use to flatten cookies into disks measuring approximately 2 1/2 inches.
5. Bake, roatating sheets halfway through, until golden brown; approximately 14-16 minutes. Cool complety on baking sheets. Note: When moving these cookies, handle with care as they are fragile.
6. Enjoy!

Lentil Soup

I'm back! I know it's been a while, but it's been a crazy summer that has included approximately 15 out of country guests coming to visit and a wedding! All in all, it's been a crazy, super hot, fun-loving summer, but now it's time for some real fun: FOOD!

Now, I know you might think I'm crazy to come back to this blog with soup in the middle of summer, but I promise there's good reasoning. See, it's Ramadan and Muslims who fast the month of Ramadan know that soup is a necessary aspect to the meal, even in the dead of summer! Why, you ask?! Well, you need something to ease your stomach for the feast that is about to come and nothing does that better than soup and lentil soup is a classic.

This delicious soup uses red lentils instead of the brown lentils we are used to seeing in the United States, which makes for a beautiful golden colored soup instead of a muddy brown one. Plus, this recipe is super easy to make!



Don't you want a bowl of this yummy stuff right now?! Well, lucky for you, here's the recipe!

Note: Traditionally, a food mill is used to create a smooth soup; however, if a food mill is unavailable, then go ahead and use a blender to blend your soup.

Ingredients:

• 1 cup Red Lentils
• 4 cups Water
• Salt to taste
• 1 tsp. Lemon Juice
• Extra Virgin Olive Oil
• Pita Croutons (recipe below)

Recipe:

1. In a stockpot, combine the lentils with the water. Over high heat, boil the lentils until tender, approximately 20 minutes, skimming the top of the soup as foam builds. (Note: Watch your soup so that it does not boil over).
2. Working in batches, pour soup into a food mill or blender and mill or blend until smooth; work the remaining soup in the same manner.
3. Pour the blended soup into a soup pot and return to medium heat and allow to simmer for 20 minutes, stirring the pot throughout to ensure you do not burn the solids that may settle to the bottom. 
4. Season to taste. If your soup has thickened too much, add water.
5. Add the lemon juice.
6. Top your soup with pita croutons and a drizzle of extra virgin olive oil.
7. Enjoy!

Recipe for Pita Croutons:

Ingredients:

• 2 Pieces of Whole Wheat or White Pita cut into 1/2 inch pieces.
• 2 tbsp Olive Oil
• Salt and Pepper to taste

Recipe:

1. Preheat oven to 450° F
2. Combine the bread, olive oil, salt, and pepper until the bread is evenly coated.
3. Spread evenly on a bake sheet.
4. Bake for 15 minutes or until the bread has turned golden brown and crispy.