Mediterranean Dinner

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It's officially summer. It's hot outside and cooking feels like such a chore. This is the time of year when I prefer no-fuss cooking that showcases the freshest summer produce available. So here, we have some simply roasted eggplants and golden zucchini with some diced ripe tomatoes, toasted pine nuts, green olives and tangy feta cheese on a basil mint lemon sauce. It's so simple but stunningly fresh and bright -- just the perfect summer meal. I served it with some homemade hummus, toasted pita, dolmades and roasted beets.

For the basil mint sauce, you will need:

• 2 cups packed basil
• 10-12 mint leaves
• small handful Italian parsley (about 1/2 cup packed)
• juice from 1 lemon
• 3 tablespoons extra virgin olive oil
• salt to taste

Blend all ingredients together into smooth sauce. That's it! You can also serve this sauce with some roasted artichokes and beets.

Birthday Dinner + Yonanas

Pin It For VB's birthday, I made him dinner comprised of dishes that he had mentioned that he'd like to try. So the mix is a bit... eclectic.

First up, we have a vegan mac n' cheese from Yeah, That "Vegan" Shit. I have to say, I'm not sure that there will ever be a vegan mac n' cheese that's going to come remotely close to the real deal, because real mac n' cheese is incomparably awesome. That said, this vegan mac n' cheese was good for what it is -- good for vegans, lousy for meat eaters.

We also had some ful muddamas from midEATS. You can sort of see it next to the dolmades (more on that later). By the way, did you know it's next to impossible to find some dried or canned fava beans around here? Seriously, I had to go to 4 stores and finally found them at Rose International Market, our local Middle Eastern market. I ended up adapting the recipes using dried fava beans -- turned out alright, a bit al dente but flavorful and pretty good.

Finally, I made some dolmades after we bought a jar of grape leaves at the farmer's market. I need a bit of practice wrapping the grape leaves tighter, but this turned out totally delicious -- by far the best item of the night. The recipe came from Tyler Florance (I know...) and it is a winner, if not a bit time consuming.

For dessert, we tried "frozen yogurt" made by Yonanas 902 Ice Cream Treat Maker. It's a bit of a misnomer, because technically, Yonanas makes mushed up frozen yogurt out of bananas. It's a pretty cool idea -- it grinds frozen bananas and other fruit into a mixture that has the texture and consistency of frozen yogurt. VB and I were both stunned that the product looks just like frozen yogurt. However, the product can turn a bit slimy (like mushed up bananas) after the mixture melts a little.

As for the taste, we added some frozen peaches and raspberries to the mixture. But this product is definitely for the banana lover in you, because even though it looks just like frozen yogurt, it still tastes like bananas. Also, I think there were some human errors involved -- the product required ripe bananas and mine were not quite as ripe. I wonder if I had riper bananas, the end result would be sweeter and of a better mouth feel and consistency. That means, we have to try this one again sometime soon! With ripe bananas, next time. I do think that this can potentially be a great product for vegans and others who want to enjoy a frozen treat without dairy or artificial products.

Falafel and Tabbouleh

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If there is anything that you won't catch me doing (besides eating cauliflower without coercion or threat), it is deep fat frying. I'm not exactly sure where I got this hang-up, but I think that small scar on my wrist from oil splatter when I was a sous chef for my mom's fried pork chops may have something to do with it. In any event, deep fat frying isn't something that I'm likely to do at home. What if oil spills! Think of the clean up! I have to use a tub of oil just to fry 3 things! What if I start a grease fire?! Is that possible?! There are so many reasons not to. So I leave it to the experts at KFC.

That is a a somewhat long winded explanation as to why these falafels look more like pucks than balls.  These falafels were shallow pan fried in a non-stick skillet with a little bit of oil instead of deep fried like you'd see from a restaurant. But these fava beans falafels are very delicious and moist (probably because I didn't deep fry all the moisture out of them). These are stuffed into pitas with some store bought roasted red bell pepper hummus. Just for kicks, we also stuffed some tabbouleh in there with it. Totally delicious.

You can find the recipe for spiced fava bean falafel here and tabbouleh here at Eau de Spice.

Pita Sandwich with Tarator Sauce

Pin It VB: Do you remember what we had that day at Russian River Valley? You know, during our lunch break from canoeing.

CG: A big bowl of watermelon?

VB: We had watermelon?

CG: Yeah.

VB: I wasn't thinking about the watermelon.

CG: Oh.... Hm. That pita sandwich with that white sauce?

VB: Yeah. That was good.

CG: Okay.... Random.

Here it is, the pita sandwich with that "white sauce" from a couple of summers ago recreated. I picked this recipe for our Russian River Valley trip because it keeps well in a cooler since everything is vegan. It turned out great and apparently, it was also memorable.

For the sandwich, you'll need:

• 4 pita breads, cut in half and pocket opened
• 2 medium/large zucchini, diced
• 1 small yellow onion, diced
• 2 sprigs of dill, roughly chopped
• 1 large eggplant, cut into large 1/2 inch slices
• juice from 1 lemon
• 1 tablespoon of olive oil
• 3 medium Roma tomatoes, diced 
• salt and pepper to taste

Begin by sprinkling about a teaspoon of salt on both sides of the sliced eggplant. Set aside for 15 to 20 minutes and allow salt to draw out the moisture.

In the meantime, saute diced yellow onion in olive oil until translucent, about 5 to 8 minutes. Add diced zucchini and lemon juice. Allow the zucchini to cook for 5 minutes until it begins to soften. Add chopped dill and season with salt and pepper. Cook for another 5 minutes or so.

Pat eggplant slices dry with paper towels. Set broiler on high and place sliced eggplants in a greased pan underneath. It will take about 5 to 8 minutes on each side. Watch the eggplant closely because it can burn rather quickly. After both sides are broiled, remove and allow them to cool. When they are cool enough to handle, chop eggplant into large pieces.

The "white sauce" (a.k.a. tarator sauce) is adapted from Deborah Madison's Vegetarian Cooking for Everyone. You'll need:

• 1/2 cup of pine nuts, toasted
• 1 slice of white bread, crust removed and cubed
• 1 tablespoon of Tahini sauce
• 1 garlic clove
• juice from 1 lemon
• 1/2 cup of water
• 1/2 teaspoon of salt
• a dash of paprika (optional)

Soak white bread in water until softened, about 10 minutes. Combine garlic and pine nuts in a food processor until the mixture becomes granulated. Add Tahini sauce, lemon juice, white bread and soaking liquid and salt. Process until the mixture becomes a sauce. Adjust seasoning, if necessary. It will be pretty runny, but if you let it sit for 20 minutes or so, it will thicken up. Add a dash of paprika prior to serving.

To assemble the sandwich, stuff diced broiled eggplant, sauteed zucchini and diced tomatoes into the pita pocket. Drizzle tarator sauce over the top and serve.

Hummus Plate

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Last night, I made this quick and delicious Middle Eastern-inspired hummus plate with a distinctive California twist. It was so effortlessly simple that I had the entire thing done easily after work. This was the real deal 30-minute meal (I threw in the fancy rhyme just for kicks). The result was a fantastically fresh and balanced meal.

We had a simple salad, consisted of chopped romaine lettuce, Roma tomatoes and Persian cucumbers dressed simply with lemon juice, olive oil, salt and pepper. Also, we had garlic artichoke couscous with chopped rosemary, thyme, oregano, basil and parsley picked straight from my herb garden (the best 8 dollars I ever spent).

Finally, the star of this show was the avocado hummus, which was made by processing together one 15-ounce can of chickpeas, 1 clove of garlic, 3 tablespoons of extra virgin olive oil, 4 tablespoons of tahini paste, 2 avocados, juice from 2 lemons, 1/4 cup of water (give or take depending on how smooth you like your hummus), and 1/2 teaspoon of salt. I also toasted some pita bread for dipping.

Seriously, this meal is so easy, a (vegetarian) caveman can do it.

Gameday Overload

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It might look like we were having a big Super Bowl party for six, but all this food was just for us. Yes, we overdid it. Major food coma ensued and we ended up napping on the couch during the game. Let's take a closer look at this lineup, shall we?


Homemade tomatillo salsa made of roasted tomatillos, onion, garlic, one chipotle chili in adobo sauce, a pinch each of salt and sugar.


Homemade guacamole. A lot of it.


Homemade hummus with chickpeas, lemon juice, garlic, and tahini paste.


Potato skins stuffed with minced jalapeno peppers, Mexican Monetery Jack, cream cheese and topped with bread crumbs.


Veggie hot dogs wrapped in Pillsbury crescent dough.


And finally, chili cheese fries made of store-bought fries and chili topped with onions and Mexican Monetery Jack cheese.

Indian and Middle Eastern Dinner Night

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We go out for Indian food with some frequency. I've really acquired a taste for it. I don't even miss the meat when I have Indian food. When there are enough spices, vegetables can taste darn delicious. To prove the point, I've cooked the most vile vegetable on earth -- the cauliflower. It's disgusting and I've hated it with intense passion for years. It's bland and bitter. When it's overcooked, it gets all gross and mushy. In my opinion, there's just no good way to eat it -- except the Indian way.

From the left going clockwise, I made aloo gobi masala (spiced cauliflower and potatoes), palak paneer minus paneer (spinach without paneer cheese), and soybeans with garlic and dill. To supplement our delicious dishes, we had Basmati rice and Naan on the side. The dishes were so flavorful that I forgot I was having cauliflower. That's a good thing.

If soybeans for an Indian meal sounds odd, it's because soybeans with garlic and dill is not an Indian dish. It's actually an Iranian dish. I wasn't quite sure how it would taste after reading the recipe (Really? Soybeans with dill and turmeric?), but it turned out to be surprisingly delicious with a mild sweetness from the onion and turmeric.

Spicy Chickpea Salad

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This is a middle eastern twist on a Rachael Ray recipe. Someone out there just rolled his/her eyes at the mention of her name, but I've been quite happy with the few Rachael Ray recipes that I've tried. I like the original recipe and made it a couple of times. The main complaint that we both had was the addition of raw onions. After 5 minutes into dinner and for the rest of the night, all we'd taste would be raw onions. I like the recipe enough that I thought I'd tweak it and give it even more flavor.

• 1 can of chickpeas, drained and rinsed
• 1 red bell pepper, chopped
• 2 stalks of celery, chopped
• a small bunch parsley, coarsely chopped
  
• juice from 1/2 a lemon
• 2 tablespoons of extra virgin olive oil
• 3/4 teaspoon of ground coriander
• 3/4 teaspoon of ground cumin
• 1/2 teaspoon of ground ginger
• 1/2 teaspoon of cayenne pepper
• 1/4 teaspoon of ground cardamom
  
• salt and pepper to taste

Just toss everything together. Make sure everything is well coated and the spices are evenly distributed so you don't end up with a mouthful of cayenne pepper. Let salad sit at room temperature for 30 minutes for even more flavor.

This salad has rich bold flavors but is refreshing and light. I love the combination of crunchy celery, sweet bell peppers and creamy chickpeas. The best part? No raw onions! Yay for fresh breath.

Roasted Artichoke Couscous with Herbs and Walnuts

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The other side dish of the day is a roasted artichoke couscous with walnuts and herbs. Again, pretty simple, but very fresh and flavorful.

• 12 pieces of frozen baby artichoke hearts, thawed
  
• 1 1/2 cups of couscous
• 1 cup of water
• 1/4 cup of scallions, chopped fine
• 1 large garlic clove, grated
• 1 cup of fresh parsley, chopped fine
  
• 1 tablespoon of fresh dill or 1 teaspoon dried dill
• 1 tablespoon of mint leaves, chopped fine
• 2 tablespoons of extra virgin olive oil
• 1/2 cup of walnuts, toasted and chopped
• juice from 1/2 a lemon
• salt and pepper to taste

Toss baby artichoke hearts with about 1 tablespoon of olive oil and a pinch each of salt and pepper. Roast in 425 degree oven for 20 minutes or until the edges are browned. Bring water to a rapid boil and turn off the heat. Immediately add couscous, 1 tablespoon of olive oil, and a pinch of salt to the boiling water. Fluff couscous with a fork and cover the pot. Set aside for 5 minutes.

Mix roasted artichoke hearts, scallions, garlic, parsley, dill, and mint into the couscous. Stir in lemon juice and walnuts. Add salt and pepper to taste.

The recipe is adapted from Moosewood Restaurant Cooks at Home. This dish is much lighter and fresher than the curry yogurt rice, but the flavors are not as warm and bold. But it is another great side dish to go with our leftover tomatoey spiced beans.

Tomatoey Spiced Beans with Basmati Rice

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This is adapted from a recipe that appeared in Gourmet, March 2009 issue. The dish is warm, aromatic and very hearty over some brown Basmati rice.

• 1/3 cup of extra virgin olive oil
• 1 tablespoon of ground cumin
• 1 tablespoon of ground coriander
• 1 teaspoon of ground ginger
• 1/4 teaspoon of red pepper flakes
• 1 cinnamon stick
• 1 28-ounce can of whole tomatoes
• 1 15-ounce can of chickpeas, drained and rinsed
• 1 15-ounce can of black beans, drained and rinsed
  
• 1/2 cup of parsley, finely chopped
• 1/4 cup of mint, finely chopped
• salt and pepper to taste
  

Heat oil in a heavy medium pot until it shimmers. Add ground cumin, ground coriander, ground ginger, red pepper flakes, cinnamon stick. Cook until fragrant, about 2 minutes. Add tomatoes with juices. Break up the tomatoes with a spoon then add chickpeas and black beans. Simmer until the mixture thickens, about 20 minutes. Add salt and pepper to taste. Discard cinnamon stick. Stir in parsley and mint. Serve over Basmati rice.

The only real modification that I made was to replace 1 can of chickpeas with 1 can of black beans. I made the substitution not because I've got some culinary insider knowledge that eludes Gourmet. I only had one can of chickpeas and was too hungry to run out and get another can. Black beans worked well in this recipe. I think they added more substance and made the dish thicker and creamier.

Pignolia Raisin Couscous

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Recipe from Ina Garten, with modifications. I used homemade vegetable stock instead of chicken stock and raisins instead of currants. I also reduced the butter to 3 tablespoons, which were plenty for this recipe. The toasted pine nuts gave this dish great aroma while the raisins gave it little bursts of sweetness.


We had roasted potatoes and grilled asparagus with lemon vinaigrette as sides. Pictures of the sides are not available because we ate them all.