Crockpot, or not, Albóndigas Soup

Winter started out in the Fall this year with pipe-bursting temperatures.  Although mother nature has been kinder to us with the new year in the Northwest, I still crave steaming pots of bubbling soup when I come home from a full day of classes.  I have become a bit of an expert at whipping out my crockpot at 5 o'clock in the morning.  I chop my ingredients with a knife in one hand and a hot cup of coffee in another.  It takes some planning ahead but it is worth the effort.  This allows me to spend time relaxing and catching up with my family as soon as I arrive home in the evenings without having to worry about dinner preparations.


Albóndigas soup is one of my husband's favorites.  I use to make it regularly in the early years of our marriage.  It's been at least fifteen years since the last batch--way overdue. This Mexican meatball soup bursts with warm spices and colorful vegetables.  Don't let the long list of ingredients chase you away from making this delicious Latin dish--it's not hard to make and a lot of the prep-work can be done ahead of time.  I have posted two methods for you to choose from: simmer it slowly in the crockpot for 8 hours or for 30 minutes on the stove-top if you are short on time.  The choice is yours but either way it's sure to please everyone at your table. 

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Crockpot or not Albóndigas Soup  (serves 6) Here's how to save time:  Chop and prepare all the vegetables the night before and refrigerate until ready to use.  I like to use my food processor and pulse a few times to chop each one finely.   1 stick cinnamon, cut in three pieces 1 1/2 tsp cumin seeds 1/4 tsp ground cloves 2 tsp coriander seeds 1 tbsp olive oil 1 1/2 cups yellow onion, finely chopped (reserve 1/4 cup for the meatballs) 3 cups red cabbage, finely chopped 4 stalks celery, finely chopped 1 yellow bell pepper, finely chopped  2 turnips, peeled and diced 4 rose skin potatoes, diced (makes 2 cups) 1 cup delicata or butternut squash, diced 1 lb grass-fed lean ground beef 1 large egg, beaten 1/2 cup basmati rice, uncooked 1/4 tsp smoked paprika 1 tsp garlic powder 1 tsp oregano 1 bay leaf 1/2 tsp sea salt or more to taste 1 tsp chipotle pepper in adobo sauce, chopped (optional) 32 oz  chicken or vegetable broth 15 oz fire roasted tomatoes, chopped + juice Optional toppings for Serving:  Chopped cilantro Pepitas Diced avocado Crushed tortilla chips Crockpot Method:                   Printable crockpot recipe Cooking time may vary depending on the make and model of your slow-cooker.  You may need to adjust the cooking time according to manufacturer's instructions.                                      Place a large pot under medium heat, and saute the cinnamon, cumin, ground cloves, and coriander seeds for a minute or two until fragrant.  Place in a spice grinder and pulse until finely ground.  Set aside for now. Using the same pot, heat 1/2 tbsp of olive oil.  Add the onions mixing occasionally until they start to soften.  Add the cabbage, celery, bell pepper, 1/4 tsp sea salt and continue sauteing for another five minutes.  Transfer to the crockpot.  Add the potatoes, turnips, and squash and mix together. In a large bowl, combine the meat, egg, rice, 1/4 cup of chopped onion previously set aside, paprika, garlic powder, oregano, 1/4 tsp sea salt, and two teaspoon of the spice mixture.  Mix until thoroughly combined.  Form meat mixture into golfball sized meatballs and set aside. Add the remaining spice mixture along with the chipotle (if using), the broth, the tomatoes as well as the bay leaf into the crockpot  and mix well. Heat remaining 1/2 tbsp of olive oil in the pot under medium heat.  Brown the meatballs in batches until each one is golden brown on all sides.  Transfer into the crockpot.  Gently mix into the broth-vegetable mixture.  Set your crockpot on low temperature and cook for at least 8 hours.  If you have a timer, you can set it so that it stops cooking after 8 hours but still keeps it hot for your dinner. Serve with bowls of various fun toppings at the center of the table and enjoy! Stove-top Method:               Printable Stove-top recipe Place a large pot under medium heat, and saute the cinnamon, cumin, ground cloves, and coriander seeds for a minute or two until fragrant.  Place in a spice grinder and pulse until finely ground.  Set aside for now. Using the same pot, heat 1/2 tbsp of olive oil.  Add the onions mixing occasionally until they start to soften.  Add the cabbage, celery, bell pepper, 1/4 tsp sea salt and continue sauteing for another five minutes, stirring often.  Transfer to a large bowl.  Then add to it the potatoes, turnips, and squash and mix together. In another large bowl, combine the meat, egg, rice, 1/4 cup of chopped onion previously set aside, paprika, garlic powder, oregano, 1/4 tsp sea salt, and two teaspoon of the spice mixture.  Mix until thoroughly combined.  Form meat mixture into golfball sized meatballs. Heat remaining 1/2 tbsp of olive oil in the pot under medium heat.  Brown the meatballs in batches until each one is golden brown on all sides.  Return all the meatballs to the pot.  Add broth, all the vegetables, tomatoes, bay leaf, remaining spice mixture, and chipotle (if using).  Gently mix together and bring to a boil.  Cover and lower the heat to a simmer.  Continue simmering for 30 minutes.   Serve with bowls of various fun toppings at the center of the table and enjoy!

Amaranth Continued...Spinach Amaranth Herb Salad

In continuing with my Amaranth exploration, here's a lovely, refreshing salad that will bring some much needed sunshine to gray days of Winter.  My family loved this creation so much they asked me to make it again before they were even done with the first batch.  I've put it on my list of convenient lunches to take with me to school this quarter.  I might throw in some more vegetables and some sheep feta.  This way I can feel good that I am eating  healthy even when away from home.

Spinach Amaranth Herb Salad (serves 6) Inspired by Tabouleh, this salad is refreshing and delicious. As an alternate instead of the fresh herbs you can use 1/4 cup of dry Ghormeh Sabzi herb mix (available at middle eastern grocery stores) but still include the fresh chopped spinach. 2 cups amaranth 2 cups of water 1/2 tsp sea salt 1/4 cup olive oil 1/4 cup fresh lime juice 1/4 tsp ground cumin 1/2 tsp ground coriander 1 garlic clove, minced or crushed 1/4 cup chopped fresh parsley 2 tbsp chopped fresh mint 1/4 cup chopped cilantro 2 cups finely chopped baby spinach Simmer covered on a low flame for 12 minutes. Transfer to a bowl and set aside to cool slightly. In a small bowl mix: olive oil, lime juice, cumin, coriander, garlic and chopped herbs. Mix the salad dressing in with the cooked amaranth and chopped baby spinach Refrigerate for at least an hour to let the flavors blend together. Printable recipe

Amaranth: packed with nutrition

Amaranth is commonly referred to as a grain because of its appearance and nutritional profile.  It's actually not a grain at all:  it's the seed of a beautiful flower called Amaranthus, said by gardeners to be very easy to grow.

Both leaves and seeds are edible and enjoyed in various parts of the world.  The name of this wonderful plant comes from a Greek word that means "everlasting."  The plant itself comes to us from the Aztecs, however.  There are many legends attached to it, and it was an integral part of the Aztecs' diet and religious rituals. 




photo courtesy of: Wikimedia Commons





Amaranth's nutritional pedigree reads like manna from heaven. It is bursting with important nutrients--just take a look at its nutritional profile:

1 cup of Amaranth uncooked contains:

26g of protein
13 g of fiber
31% Daily values of Calcium
82% Daily values of Iron
14% Daily values of Vitamin C


The protein in Amaranth contains both lysine and methionine which makes it an especially good source for vegetarians. It contains no gluten (yeah!) and is a good source of vitamin E (tocotrienols).


Amaranth needs to be stored in an airtight container because of its oil content. I keep mine in a jar in the refrigerator. I try to use it within three months because the oils can go rancid if kept much longer. The good news is: it's delicious and very versatile.   You should have no problem eating it often. It can be popped like popcorn, cooked like grits, and transformed into delightful patties-- the list goes on and on. You can also add Amaranth flour to your baked-goods in moderation.  I would start by replacing 1/4 cup of your flour mix with it.   It's a great binding agent so too much will turn your bread gummy.


This week I will be sharing two recipes for Amaranth.  
Today's recipe is Popped Amaranth Cereal with Sesame Seeds and Crystallized Ginger. 



This breakfast or snack is packed with wholesome ingredients.  It comes together in minutes and is such a nice change from a bowl of porridge.

Coming up in my next post:  Spinach Amaranth Herb Salad


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Popped Amaranth Cereal with Sesame Seeds and Crystallized Ginger (makes 1 serving) One of my daughters doesn't like milk of any kind, so she enjoys hers with a little bit of orange juice. It can also be altered for a vegan diet by choosing one of the vegan milk and sweetener options listed below. 2 tablespoons of Amaranth Seeds 1/2 tsp cinnamon 1 tbsp sesame seeds 1 tsp of crystallized ginger, minced sugar, honey or agave nectar to taste (optional) 1/4 cup milk, soy milk, almond milk or orange juice Heat a thick-bottom pan to med-high temperature.  When a drop of water energetically dances in the pan you are ready to add the amaranth. Add to the pan 1 tablespoon of the amaranth and stir.  It will start popping soon after.  You'll need to have a lid to prevent the seeds from flying all over the place. It only take seconds and they burn fast-- keep a vigilant eye and transfer to a bowl as soon as most of them have popped. Then proceed the same way for the next tablespoon. Add cinnamon and sesame to the bowl with popped cereal and mix well. Then sprinkle the minced crystallized ginger. Add the sweetener if you are using it.   Finally,  pour your milk of choice over the whole thing and serve. Printable Recipe

Breakfast is Ready!

Just Right Walnut Coconut Muffins

I don't eat a lot of sugar.  The more you stay away from the stuff, the more intense the sugar tastes when you do eat a treat.  I have become so picky with my sweets that I tend to alter or invent my own. I select the best quality ingredients. Vibrant flavors will stand up on their own.  The sugar is there more as a team player rather than the team leader.

I had fun with this creation.  My goal was to create a really flavorful muffin that would highlight the wonderful aroma of walnuts, natural sweetness of coconut flakes and warming effects of cinnamon and ginger.  I also wanted to create a delicate texture, moist but still crumbly.  I baked them and then went to work out with a friend.  When I got home my kids had already eaten half the pan; I had to convince them to save the rest for breakfast the next day.

On another sweet note, I am thrilled to announce that my recipes will be available in printer-friendly format from now on.  I added this great feature  thanks to Kevin via Food Bloggers Unite!

Walnut Coconut Muffins (makes 12) If you do not follow a gluten free diet you can substitute the rice flour, coconut flour and cornstarch with regular flour: 1/2 cup all-purpose, 1/2 cup whole wheat pastry flour--and then use the 1/2 cup of quinoa flakes as indicated in the recipe below.   Dry Ingredients: 1/2 cup brown rice flour 1/4 cup coconut flour 1/4 cup cornstarch 1/2 cup quinoa flakes 1 tbsp GF baking powder 1/4 tsp sea salt 2 tsp arrowroot powder 1/4 cup cane sugar 1 tsp cinnamon 1/2 tsp ground ginger Wet Ingredients: 1/4 cup walnut oil (or vegetable oil)  1 cup lowfat milk (or soy milk) 1/4 cup egg white 4oz unsweetened apple sauce Add-ins: 1/2 cup unsweetened coconut flakes 1/4 cup chopped walnuts Topping: 1/4 unsweetened coconut flakes 1/4 cup walnut pieces 1/2 tsp ground cinnamon 1 tsp of agave nectar or honey  Preheat oven to 375F Oil a muffin pan and set aside Mix all the dry ingredients in a large bowl Mix all the wet ingredients in medium bowl Make a well at the center of the flour mixture in the large bowl (think of a crater) Pour the wet ingredients into the well Gently start mixing the dry mixture in with the wet ingredients until combined Add the add-ins Divide evenly into the 12 muffin cups (I like to use my ice cream scoop for that step, the spring action makes it super easy) In a small bowl combine the ingredients for the topping and then sprinkle evenly on top of each muffin Bake for 20-25 minutes.  Muffins should be golden. Printable Recipe

All Done!


Hungry for more?
Pear Butter Muffins
Orange Blueberry Muffins
Pumpkin Chocolate Chip Muffins

Oh, Dukkah--Where Have You Been All My Life?

Every once in a while flavors find their way into your kitchen that renew your enthusiasm for good food. I discovered an Egyptian spice mixture called Dukkah on epicurious.com earlier this month. I couldn't resist the name. The ingredients in the mix include some of my favorite spices. The original recipe was for lamb chops--an excellent marriage of flavors. I used the leftovers to sprinkle on soup and almost everything I could think of--it's that good!

Authentic Dukkah is a mix of hazelnuts or chickpeas, seeds and a variety of spices. It is used as a dry dip for olive-oil soaked bread and to flavor everything from salads to meats.



The mixture from epicurious was made with pistachios instead of the more traditional hazelnuts or chickpeas. I altered it slightly. It was excellent and so easy to make. I am planning on concocting a new batch for our new year's eve meal this year. It will add an exotic flair to our celebration.

Pistachio Dukkah 1/2 cup roasted salted pistachios, shelled 2 tablespoons toasted sesame seeds 2 teaspoons ground cumin 1 tablespoon ground coriander 1/4 teaspoon sea salt Combine all the ingredients in a food processor and pulse until a finely coarse mixture is obtained. Store in an airtight container.

Artsy-Foodie's Tip: Spice mixtures keep in airtight containers at room temperature for a limited amount of time depending on the spices' oil content. However, the addition of nuts to the mix makes it more likely to spoil faster. You can still keep it at room temperature but just for a day or so before the oil in the nuts starts to break down. It's best keep it in the refrigerator if you are going to need it at a later date. You can always toast it slightly in a dry pan to revive the flavors. But be careful, it burns fast.






Other great ways to use spices:
Pumpkin Seeds with Spices
Cinnamon Izmir Kofte-Meatballs
Pea Vines and Zucchini Patties

Spicy and Sweet Squash

This puree is a nice side-dish I came up with the other day when I was trying to tone down the natural sweetness squash. My husband loves spicy food and I have acquired quite a taste for it myself. When the kids were little, I use to make spicy condiments that he and I could add to our dishes, in order not torture our children's sensitive palates. I no longer have to do that for the three oldest ones. My six year old, on the other hand, uses the spiciness as the perfect excuse not to eat his vegetables. It makes him feel empowered which I think is healthy once in a while. All I have to do is steam some broccoli which he'll gladly eat instead of anything suspect like: Spicy Squash Puree.

This is a great side-dish paired up with a strong flavored protein such as lamb, a blackened fish or smoked tofu.

I love how simple it is to make. It literally takes five minutes to assemble, after baking the fruit/vegetable.
The spiciness of the smoked pepper is a really nice contrast to the sweetness of the squash. Add some sea salt and you are in business.

Spicy and Sweet Squash Puree Everything I have added for richness such as the butter, sour cream or cheese is pretty much optional. It does add a lovely dimension to the dish. 2 medium size squash such as delicata, carnival or acorn (seeds scooped out and cut into halves) 1 tablespoon of butter, or olive oil 1/4 cup lowfat sour cream sea salt to taste 1/4 cup goat cheese gouda (optional) 1-2 tsp smoked chipotle peppers Preheat oven to 375F. Place squash halves on an oiled cookie-sheet, cut side down. Bake until tender when pierced with a knife (about 30 minutes) Take out of oven and cool for ten minutes. Carefully, scoop pulp out into a bowl. Mix in the remaining ingredients and mash until creamy. This dish will keep for a day or two. However, the longer it sits the spicier it gets.

Artsy-Foodie's Tip: Isn't it frustrating when a recipe calls for only 1 tablespoon of a 5oz can of something like tomato paste or smoked chipotle in adobo sauce? Here's what I do: I take my muffin pan and divide the can into individual tablespoon portions then I transfer the whole thing to the freezer. Once they are frozen, all I have to do is put them into an airtight container and keep them in the freezer for future use.

Halloween-- Pumpkin Chocolate Treats

Are you ready for the sugar-rush that will come upon us on Friday? My little clan includes: a witch, twins posing as each other, and a little boy who turned into a venus flytrap.
I've never noticed that sugar had an effect on my children, although some of my friends might disagree. I prefer to stay delusional on Halloween night and let them have some fun.

I moved from France to California with my family when I was ten. It was the week before Halloween. Although I did not speak English yet, I quickly learned how to say: "trick or treat". I remember that night vividly in all its magic. People made their own costumes back then--no, it wasn't that long ago. The neighbors all knew each other and welcomed you with candies and smiles.

This year, we're getting together with some friends for a casual dinner and the usual Halloween festivities. I hope your Halloween is merry and magical.



For this recipe, I was inspired by the Pumpkin Chocolate Chunk Bars I saw on Eggs on Sunday. I decided to make them with olive oil instead of butter. I know it sounds strange, but olive oil is wonderful at mimicking the richness of butter while blending into your baked-goods. I also altered the recipe to make it gluten-free. Instead of making them into bars, I decided to pour the cake batter into individual cups to make it easier for the kids at my son's Halloween party.

Pumpkin Chocolate Treats (makes 12) These treats are more like a cake than a muffin. They are incredibly moist and delicious. 1/2 cup olive oil 3/4 cup brown sugar 1 egg 1 tsp GF vanilla extract 3/4 cup pumpkin puree 1/2 cup brown rice flour 1/4 cup tapioca starch 1/4 cup sorghum flour 1/4 tsp xantham gum 1 tsp ground cinnamon 1/4 tsp salt 1/4 tsp ground ginger 1/4 tsp ground allspice 1/4 cup GF chocolate chips Orange decorative sugar (optional/I use an all natural product) Preheat oven 375F Prepare muffin pan, and paper liners. Mix all the dry ingredients, except for the chocolate chips, in a bowl. Place the olive oil and sugar in a mixer and combine until smooth and fluffy (3 minutes). Add egg and vanilla to sugar mixture and mix some more. Add Pumpkin puree and stir until evenly distributed. Little by little add the dry ingredients to the wet ingredients until batter is well comined. Add chocolate chips. Distribute the batter evenly into the muffin cups. Sprinkle a little bit of the orange sugar on top of each muffin and bake for 20 minutes or until a skewer comes out clean when inserted in the center of muffin. Let cool.

And because it's Halloween tomorrow, here are some more treats...

GF Cranberry Pistachio Mexican Wedding Cookies
Cardamom Dark Chocolate Cookies

Pumpkin Dal with Rice

My family loves legumes. We enjoy them in a variety of dishes from salads to comforting stews. They're an easy way to create a satisfying vegetarian course full of flavor and protein. The advantages of making them a staple in your meal-planning go beyond good taste--they are economical as well.



Legumes are fruits that have been dried. In France, the word "legume" means vegetable, while in the english language it identifies specifically the dried fruits inside pods. Its wide-spread use is not surprising. One can imagine how easy it would have been for different varieties to cross borders, as people migrated. Through-out history, it has been used as an excellent source of protein or an extender when meat was scarce. From the tiny lentil to the fatty peanut, they vary widely in size, taste, fat content and texture.

This recipe is a perfect example of how you can turn legumes into a fantastic meal. It features split peas and chana dal, as well as creamy pumpkin, an array of spices and fragrant basmati rice.



Legume Puree with Pumpkin and Rice (serves 6-8)
If you cannot find chana dal (available at natural/health food stores and Indian markets), replace it with some yellow split peas instead and proceed as per the recipe.

1 cup chana dal
1 cup green spilt peas
4 cups diced pumpkin, or butternut squash
1 tsp ground turmeric
1/4 tsp ground cumin
1 tablespoon dried funegreek leaves

4 cups water
1 tablespoon olive oil
1 tsp black mustard seeds
1 tsp cumin seeds
1 1/2 tsp salt
2 cups cooked basmati rice

Yogurt Sauce:
1 cup plain yogurt (I favor goat yogurt)
1 1/2 tablespoon lime juice
1 tsp salt
1 tsp chaat masala seasoning (available in international or indian markets)


Soak the chana dal and split peas overnight. Rinse well. Transfer to large pot with diced pumpkin, turmeric, ground cumin, water and bring to a boil. Cover and simmer for 30 minutes or until the peas, beans and pumpkin are very tender.

In a small pan, heat the oil. Add the mustard seeds and cumin seeds. Saute until they start to sizzle and crackle. Pour fragrant mixture into the dal pot along with the cooked rice. Mix well. Let simmer, uncovered, until the mixture thickens slightly. Make sure you mix often.

Make the yogurt sauce by mixing all the ingredients in a bowl (keep refrigerated until ready to serve with the dal).

Serve the dal/rice mixture in a bowl, topped with a generous spoon of the yogurt sauce.




Artsy-Foodie's Announcement:
During this busy time of the year, in order to keep up the quality of my posts, I feel the need to go to biweekly postings. From now on, I will be posting on Tuesdays and Thursdays, and additionally for special events such as Daring Bakers. I have some wonderful recipes in the works-- I look forward to sharing them with you.






More legume recipes:
Edamame Avocado Spread
Black Lentil Soup with Kale and turnip chips

Cardamom Dark Chocolate Cookies

It's hard to believe that cardamom is from the ginger and turmeric family. In addition to its incredible ability to take over the flavor of a dish, it has, in my opinion, very little in common with the flavor of its cousins. It is widely used in the cuisine of India, where it grows wild and is now cultivated. Indian cooks flavor savory dishes and desserts with this fragrant seed. The Arab world adds it to coffee to create an aromatic warm beverage. The Scandinavians bake it into delicious loaves of bread.

Its flavor reminds me of Persian dried limes: citrusey and earthy at the same time. I have been pairing it with dark chocolate for awhile. The cardamom complements the rich taste of dark cocoa perfectly.



Cardamom Dark Chocolate Cookies (makes 12)
If you are not concerned about gluten or wheat, you can substitute the 1/2 cup of millet flour, 1/2 cup of tapioca starch for 1 cup of all-purpose flour instead and omit 1/4 teaspoon of xantham gum. However, use the almond meal according to the recipe, it adds a nice texture to the cookies.

4 tablespoons unsalted butter, softened
2 tablespoons cream cheese, softened
2 tablespoons turbinado sugar, or granulated
1/2 cup of powdered sugar
1 egg
1 teaspoon ground cardamom
1/2 cup almond meal
1/2 cup millet flour
1/2 cup tapioca starch
1/4 teaspoon xantham gum
1/8 teaspoon salt

Dark chocolate chunks or chips

Preheat oven 375F
Oil a cookie sheet

In a mixer, cream the butter, cream cheese and sugars together until well combined and fluffy, scraping the sides if necessary (about 3 minutes). Add the egg and cardamom. Mix some more. Then add the almond meal, millet flour, tapioca starch, xantham gum and salt. Mix well.

Put a well rounded tablespoon of the mixture onto the cookie sheet to form each cookie. With the help of spatula, flatten slightly and decorate the top of each cookie with the dark chocolate chunks. Bake for 15-20 minutes or until bottom of cookies are slightly golden.





Hungry for more scrumptious cookies?
Cranberry Pistachio Wedding Cookies
Lebanese Walnut Cookies

Autumn Pumpkin Seeds with Spices

As the leaves turn fiery in October, pumpkins start appearing in stores, farmers markets, CSAs and finally front porches--that's when my children start asking for homemade roasted pumpkin seeds.
Picking the seeds out of the gooey mess inside the pumpkin is an interesting experience. It requires good music in the background and lots of patience. Kids enjoy helping with the sorting. If you've never tasted homemade roasted pumpkin seeds, let me reassure you that their superior taste is well worth your effort.
My recipe for the spice mixture evolves a little bit every year. This particular combination is wonderful, not overly spicy for the kids, but very flavorful.

Seasoned Pumpkin Seeds

1 1/4 cup fresh pumpkin seeds, picked clean and rinsed
1/4 teaspoon turmeric
1/4 teaspoon smoked sweet paprika
1/4 teaspoon ground cumin
1/4 teaspoon dried orange peel
1/4 teaspoon garlic powder
1/2 teaspoon ground coriander
1/2 teaspoon sea salt
1/4 teaspoon ground chili powder
Preheat oven 350F.
Oil a cookie-sheet.



Towel dry the rinsed seeds and set aside.
In a bowl, mix all the remaining ingredients until well combined. Add the seeds to the bowl and coat the pumpkin seeds evenly with the mixture. Spread the seasoned seeds onto the cookie-sheet.
Bake in the oven for 15 minutes. With a spatula give the seeds a stir. And continue roasting for 15 additional minutes or until the seeds are dry and slightly golden. Let cool and serve. Once cooled, these can be stored in an airtight container for a few days (but they won't last that long).

Izmir Kofte-- A Meatball Dish With a Hint of Cinnamon

There are not many dishes that can claim to be regulars at our dinner table. I may love a dish and never make it again. After all, the culinary world is such a vast ocean to explore... The pleasure of discovery is what keeps me in the kitchen, happily creating and experimenting. One dish keeps coming back though, unapologetically breaking all rules.



I first made Izmir Kofte fifteen years ago. I was a young bride then, barely venturing into ethnic cuisine. I immediately loved the pillow soft meatballs perfectly flavored with cinnamon and swimming in a sea of tomato sauce. The chopped pistachios and parsley, a beautiful contrast to the deep richness of the red sauce, only added to the experience. Over the years, I have made them many times for guests and never has one left my table without requesting this excellent recipe.

Izmir Kofte (serves 4)
If you are not watching out for wheat or gluten, feel free to use regular slices of wheat bread.

Ingredients for the meatballs:

1 lb of lean grass-fed ground beef
1 egg
5 oz of Gluten-Free bread, soaked in water, squeezed dried and crumbled
1/2 cup finely chopped onions
1/4 cup finely chopped parlsey
1 tsp sea salt
1 tablespoon dijon mustard
1 tsp cinnamon
olive oil



Mix all the ingredients for the meatballs in a large bowl and mix really well- I like to use my hands for this step and the next. Then form ping-pong sized meatballs. Just make sure, to soap up your hands really well after handling raw meats and eggs. Heat a large pan, such as a seasoned iron pan or nonstick pan, with olive oil (about 1 tablespoon). In batches, if necessary, brown the meatballs and then transfer to a plate. You don't want to overcrowd the pan, this makes it more likely that the meatballs will fall apart or steam instead of browning properly.



Ingredients for the sauce:

1/2 tablespoon olive oil
1 cup of finely chopped onions
1 can of tomato paste (6oz)
2 1/2 cans of warm water (use the tomato paste can)
2 tablespoons of lemon juice
1 tablespoon of brown sugar
1 tsp of salt
1/4 cup of chopped raw pistachios
1/2 cup of finely chopped parsley

In a dutch oven, heat the oil. Add the onions and saute until translucent. Add the meatballs in the pot.
In a bowl mix together the paste, water, lemon juice, sugar, salt. Pour mixture on top of meatballs and give a gentle stir. Bring to a boil and then cover and keep simmering for 45 minutes. Give another gentle stir at about halfway through the cooking process. Sprinkle the chopped pistachios and parsley on top. Serve over rice.



If you enjoyed this post you might also enjoy:
Fig Chicken with Rosemary
Chermoula

Peas, Patties, Please... Pea Vines That Is

I came up with these patties after coming home with a bag full of pea vines. I had been wanting to try them for a while and couldn't resist purchasing some on my last trip to my Asian grocery store. There's something so pretty about the way this plant twirls playfully, it seems a shame that we only eat the fruit but neglect the vines and leaves.



I chewed on a bit of the raw leaf and after a quick analysis concluded that they tasted a lot like what peas would taste like if they were only slightly bitter, but not unpleasantly so. Having a serious penchant for indian food, I envisioned them as beautiful little green chickpea vegetable patties, with a yogurt sauce.



My family loved them and requested an encore. Even little Mr. Picky didn't gag in his usual dramatic manner--which we all find way too entertaining... He only does it when I try to feed him something leafy and green. It's quite comical because you can see the wheels turning in his eyes before he starts shaking his head, pursing his lips and looking disgusted. He makes sure all our eyes are on him then he proceeds to the next level and gives the full effect. He grabs his throat, squeezes and makes gagging sounds. It amazes me, even more so that no one is actually forcing him to eat the food in question-- but I am not about to tell him that. No matter how dramatic he gets, he still thanks me afterwards, unsolicited, for a yummy dinner. I just feel lucky that he only does that for us and not when we are guests at someone else's table.



Pea Vine, Zucchini Patties with Yogurt Sauce (serves 4)
This is great with pea vines but if you can't find any then substitute spinach or swiss chard for it.

Ingredients:
1 1/2 tsp of olive oil + for the pan
2 garlic cloves, minced
1 teaspoon of cumin seeds
1/2 teaspoon turmeric
1/2 teaspoon ginger
1 teaspoon of curry powder
4 cups of chopped pea vines
2 cups of shredded zucchini
1/2 teaspoon sea salt
1 cup of cooked chickpeas (canned okay), coarsely mashed
1 large egg
2 tablespoon of chickpea flour

1 cup of plain yogurt
1/2 cup of cilantro
juice of small lime (1 tablespoon)
1 garlic clove, put through a press
1 roma tomato, diced
1/2 teaspoon of salt

Preheat oven 375F.
Oil a cookie sheet with a thin layer of olive oil.
In a pan, heat the oil on a medium flame. Add the minced garlic and then the spices (cumin through curry powder). Add the pea vines or other greens (if using an alternate). Saute until leaves begin to wilt and then add the zucchini. Cook until zucchini becomes just translucent. Add the salt and the chickpeas. Transfer to a bowl and mix in the egg, followed by the chickpea flour. Mix well and using your hands form into patties (about 1/4 cup per patty). Place on the cookie sheet and bake in the oven for 20-30 minutes. Check after 20 minutes to see if patties are firm.

While the patties cook prepare the yogurt sauce by mixing the yogurt and the next five ingredients in a bowl. Refrigerate until needed.

If you liked this post, you will also enjoy:
Halibut Curry

A Meal Worth Blogging About...

I don't always post on Wednesday. It's kind of the day, I have assigned myself to lay low and catch up on other things. However, amazing meals happen and being a food fanatic I want to share. So here I am breaking my "No Blogging Wednesday" rule to write about the most delightful meal I had...

A little while ago I discovered a great food blog called Jugalbandi. I find myself visiting it regularly for the eye-catching pictures, the exotic tasty recipes and the witty writing.

Last night everything came together to make it easy for me to try one of their recipes. I came back from my CSA with an armful of turnips, chard, hot peppers, cilantro, all ingredients required for their Sag Gonglu, a turnip and green saute that is sure to become a regular meal in our house.



This melange of vegetable is so perfectly spiced, with just enough heat to tease your taste buds. The turnip is shredded and the greens chopped fine so that each morsel on your fork includes their distinct flavors. A squirt of lime, acts as a fireman and extinguishes the heat in exchange a hint of fruity citrus. Everyone in our family loved it, except for Mr. Picky who thought it was too green for him. But, what does he know? He is only six... My other kids, including my husband, thought it was the best... and it was. Thank you Bee and Jai!

This is how I served it (on home-made chickpea flour roti):



I gladly submit this dish to Zlamushka for Tried and Tasted. This is a fun event, where a blog is selected once a month from which all the participants try a recipe and post about it. The deadline for this event is August 31, 2008. Check it out and try out some of Bee and Jai's awesome recipes.

Fig Chicken with Rosemary and Thyme

Last time my friend Marieke visited me she brought with her some exotic ingredients to experiment with. We've been friends for a long time and share many of the same passions. A perfect day for me is hanging out in my kitchen with her while working on a meal, chatting away about our lives. The meal always tastes better somehow, perhaps because of the ingredients, but most likely because of the company.



This chicken recipe is my idea of what to do with a wonderful ingredient she brought that day: fig granules, tiny dried up pieces of figs:



I decided to make a marinade for some organic, free-range chicken. The result was wonderful, fragrant and delicious. The marinade not only flavors the meat beautifully but keeps it moist as well. Fig granules are a great addition to any pantry. You can put them in your salad with some walnuts, over some nice creamy cheese, or simply on top of ice cream.

Fig Chicken with Rosemary and Thyme (serves 4-6)


2.5 lbs chicken parts, bones in, skin removed (optional)

In a bowl mix together:
1 tablespoon of minced garlic (about 3 cloves)
1 tablespoon of fresh rosemary
1 tablespoon of fresh thyme
Juice of one lemon + zest
1 tablespoon of agave nectar
3 tablespoon of olive oil
1 tablespoon of salt
2 tablespoon of fig granules

-Add the chicken pieces to the marinade in the bowl, rub it all over the meat, and refrigerate for an hour (no more or else the lemon will start cooking the chicken).
-Preheat oven to 400F.
-Cook loosely covered with foil in the oven at 400F for 30 minutes. Lower oven temperature to 350F and continue baking for another 20-30 minutes. Check for doneness with a meat thermometer. Let rest for 5-10 minutes before serving.

Here's a link to USDA website on poultry temperatures for doneness:
Is It Done Yet?
If you have trouble finding fig granules in your area, you can find them online by following the "fig granule" link above.