Red Saffron Makes Red Rice

This is my my daughter's favorite rice dish. She likes the brilliant red color of the rice as well as the nutty, fragrant saffron flavor. It is a common side dish for many of our holiday feasts. In our family we look for any excuse to have a feast and this dish is an easy way to brighten it up.

To get this color you must have the right type of saffron. I got mine when I was visiting Luxor, Egypt as part of a Nile cruise.  Only the dark red saffron will give this color, however regular saffron gives a yellowish orange color which is also quite appetizing. You can probably get it in a Middle Eastern market or a gourmet shop.  

This side dish is served with many of the recipes on this site, partially for its looks, but also because we love the taste. It goes great with Middle Eastern dishes, but can be served with just about anything. Here are some dishes with which we serve this rice.

• Fet-Ta : Egyptian Lamb Feast
• Herb Crusted Dover Sole
• Chicken Cordon Bleu
• Honey Stung Chicken Breast Satay
• Okra with Lamb Shanks

Ingredients:

• Two Cups Jasmine Rice
• 1 Teaspoon Red Saffron 
• 2 tsp Chopped Garlic
• 1 pat butter
• 1 tsp olive oil
• 1 tsp salt
• 2 Cups beef, chicken, turkey or lamb stock. Choose the stock to match the meal. Use water if you are vegetarian, it works fine.

Directions:

1. Heat the pan to medium-high heat and add the butter and oil. 
2. Heat until the butter melts and just begins to sizzle.
3. Add the rice and fry in the butter/oil mixture.
4. Add the saffron, salt and garlic. Mix in thoroughly.
5. Add the stock or water, stir.
6. Since the rice is hot, the stock will probably come to a boil almost immediately. Otherwise bring it to a boil.
7. Turn down the heat to low (about 2.8) and cover.
8. Cook until all the liquid is absorbed and the rice no longer makes a simmering sound. About 15 minutes.
9. Turn of the heat and let the rice stand covered for about 10 minutes to absorb the steam.
10. Stir the rice so that the red color is uniformly distributed.

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Copyright © 2007-2010 Lizabetti.com, All Rights Reserved

Simple Healthy Baked Falafel - Taameya Siheya

I have always loved falafel, or taameya as they call it in Egypt, but I wanted to find a way to make it without deep frying. Well, the last time I published the Egyptian Falafel Recipe. I had frozen several packages of falafel. So I decided to try baking one of the packages. Let me tell you I could not have been more pleased, not only does it taste the same as fried falafel, it is also much easier to make with much less mess and no frying odor. With this recipe you gain the health benefits of lower fat, the ease of cooking, and you do not give up any taste.

If you notice a similarity between the steps in this recipe and the Egyptian Falafel Recipe, it is no coincidence. I used the same batch to make both the fried recipe and the baked recipe.

Egyptian falafel, or taameya, is different from the garden variety falafel that you usually get in this country. The difference is that the Egyptian variety are made with fava beans instead of chick peas(Garbanzo beans). Fave beans have a much richer flavor and are higher in protein and fiber than chick peas. If you can't find dry fava beans, you can use dry chick peas in the same quantities as this recipe. Falafel and fava bean sandwiches are the original fast food and are available at many corner stands throughout the Middle East. They are a delicious, economical, and extremely healthy main course choice. This dish is an awesome vegetarian treat that will leave you completely satisfied. Serve it with Tahini Bagdoonisya dip, Baba Ghanouj, yogurt sauce, and cut vegetables. My favorite way to enjoy it is on Arabic bread with tomatoes, cucumbers, lettuce and Tahini Bagdoonisya dip'

You can also freeze the uncooked mixture for 6 months and cook it as you need it.

Ingredients

• 2 cups fava beans, peeled if possible. You can buy this at any Middle Eastern market. If they are not available peeled, you can peel them after soaking, or keep the peel for additional fiber.
  
• 1 fresh leek, washed and sliced.
  
• 1 bunch fresh Italian parsley
  
• 1 bunch fresh cilantro
  
• 1 head of garlic
• 1 bunch of Green Onions (6 stalks)
  
  
  
  
  
  
  
  
  
  
  
  
• 2 tbsp ground cumin
  
• 1 tsp ground coriander
  
• 1 tsp cayanne pepper, double the quantity for Alexandria style.
  
• 1 tbsp baking powder
  
• 2 tsp sea salt (can be omitted or reduced for health reasons, it will still taste good)
  
• 2 tbsp olive oil

Directions Prep the Beans:

1. Wash the beans thoroughly in luke warm water.
   
2. Soak the beans in water for at least 2 days, changing the water about 4 times during this period. The first water changing should come when the beans form a foamy froth on the surface. Changing the water will prevent the beans' gassy effect on your GI tract.
   
3. Drain the beans when ready to make the paste.
   
   
   
   
   
   
   
   
   
   
   

Make the Paste:

1. Place the parsley, cilantro and garlic in the food processor, chop fine.
   
2. Add the green onions and leeks, chop fine.
   
3. Remove the vegetable paste from the food processor and set aside. Do not wash the food processor.
   
4. Add the beans to the food processor and chop until they reach the consistency of a thick peanut butter.
   
   
   
   
   
   
   
   
   
   
   
   
   
5. In a bowl, mix the vegetable paste and chopped beans.
   
6. Add the cumin, coriander, cayanne, and salt. If you are going to freeze the mixture, leave out the salt and add it when you are going to cook the falafel.
   
7. Mix the ingredients thoroughly and stir in 1/4 to 1/2 cup of water. Mix the paste thoroughly.
   
8. Sprinkle the baking powder over the paste, evenly fold into the paste.
   
9. Let stand for at least 1 hour. You can also leave it covered in the fridge over night.
   
10. If you want to freeze the mixture
• Divide into 1 pound (1/2 Kg) portions
• Place each portion into a plastic freezer bag and flatten to a 2 inch (5 cm) thick patty. Flattening them makes them faster to thaw out later.
• Remove all air from the bag. I prefer to vacuum seal mine. If you vacuum seal them they will last at least six months in the freezer. I have have used them after 1 year in the freezer with no problem.

Bake the falafel:

1. Preheat the over to 400^oF (204^oC).
2. Brush olive oil onto a non-stick cookie sheet.
   
3. Use a small ice cream scoop (1 Tblsp size) or a spoon to form small balls of your paste. Space them evenly across the sheet.
4. Flatten the balls into disks with a fork. Be sure to pat the sides in smooth so they don't burn.
5. Brush the top of each patty with olive oil.
6. Bake at 400^oF (204^oC) for 10 minutes.
7. Slowly slide a thin spatula under each patty and flip. This is easier if you take the sheet out of the over first.
8. Bake at 400^oF (204^oC) for another 10 minutes.
9. Serve hot or cold.

I realize that it looks lengthy, but the work portion of it can be done in 45 minutes. You just need to plan ahead for the soak time for the beans and the stand time for the paste. If you freeze this mixture, you can enjoy this tasty treat anytime without too much effort, even on a week night.

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Copyright © 2009 Lizabetti.com, All Rights Reserved

Zesty Guacamole

Guacamole is an amazingly easy side dish to make yet it adds a hearty authentic texture to Mexican food. Avocados have a buttery flavor that makes for a great chip dip, or as a condiment on tacos or enchiladas.

Unlike bean dip, which can be bought in a store with high quality, guacamole really needs to be freshly made. Never fear though, as long as you can find a ripe avocado, this dish only takes 5 minutes to make.

Ingredients:

• 1 Ripe Avocado
• 1 Plum Tomato, diced.
  
• 1/4 Medium Spanish Onion, chopped.
• 1/2 Tsp Paprika
• 1/4 Tsp Cayenne Pepper (Adjust to Taste).
• 1 Large Lime, or 2 Key Limes.

Directions:

1. If the Avocado is not fully ripe, dice it into small cubes.
   
2. Add the spices and squeeze the lime onto the Avocado
3. Mash thoroughly with a fork.
   
4. Mix in the onions and tomatos. You can skip this step if you are using this dish as a condiment for Tacos since you will be adding other stuff to it.
5. Serve with tortilla chips and Salsa.
   

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Copyright © 2007, 2008 Lizabetti.com, All Rights Reserved

Grape Leaves

This is my absolute favorite middle eastern dish. It is claimed by cultures throughout the Mediterranean, but each country flavors them a little bit differently. My version is closest to the Egyptian style with some minor changes. My aunt used to make this for me when ever I visited her, and it was always a treat. The great thing about this dish is that it is a complete meal. The leaves are an excellent source of fiber and vitamins, while the stuffing contains meat and rice to make it into a nutritionally balanced food. The leaves reheat fine in the microwave and they can be eaten cold. This makes the leftovers a great workday lunch.

Most people make this dish with store bought grape leaves in a jar, which works fine because the leaves are well preserved in a brine. However, in the summer you can make these with fresh grape leaves. In making this dish I used wild grape leaves that grow in my back yard. These leaves grow wild throughout New England and other parts of the country. You should select leaves that are not too thick. For some of the leaves I used my home grown Concord grape leaves, which also work fine. This dish is quite easy to make, though most people are intimidated by the rolling of the leaves. For this reason I have broken it down to very simple steps with lots of pictures. You should be able to make this dish start to finish in less than two hours, including cooking time. If you follow my illustrated steps for rolling the leaves you will have no trouble, in fact the rolling won't take longer than 15 minutes. A great complement to this dish is Lizabetti's Yogurt Cucumber Dip.

Ingredients:

• A large bowl of fresh picked grape leaves, about 50-100 leaves depending on size and quality. You can substitute 1 jar of store bought grape leaves.
  
• 1/4 cup Lizabetti's Mediterranean dry rub
  
• 1 cup toasted pine nuts
  
• 4 tbs chopped garlic
  
• 1 lb ground lamb, substitute beef if desired, or omit for a vegetarian version
  
• 3 cups jasmine rice
  
• 1 12 oz can of tomato paste
  
• 1 quart of tomato juice
  
• 1 cup beef, lamb, or chicken stock. Omit for a vegetarian version
  
• 2 large juicy limes
  
• Fresh herbs to taste. I used parsley and chives because they were in season and growing in my herb patch.

Directions: Prep The Leaves

1. Pick the largest leaves on the vine, large leave are easier to roll. If you don't find wild leaves in your own yard, you can find them throughout the countryside in New England.
   
2. Rinse the leaves, salt and soak in cold water. This helps get rid of any outdoor grub. Leave them soaking for 15-30 minutes.
   
3. Dump the water and rinse off the salt. The leaves are now ready for rolling.
4. If you are using store bought leaves, simply rinse them to get rid of the brine.

Make The Stuffing

1. Mix the dry rub and half the garlic into the ground meat. If making vegetarian mix the dry rub right into the rice.
   
2. Pre-heat a pan and brown the meat. If you are using lamb or a fatty beef, there is no need for oil. You do not need to completely cook the meat in this step as it will be cooked further in the grape leaves. Many people use the meat without browning, but I think that it enhances the flavor especially when using lamb.
   
3. After the meat is browned, mix in the pine nuts. Drain any excess grease.
   
4. Place the meat in a mixing bow and mix in the rice and the rest of the garlic. Be sure to mix thoroughly.
   
5. Add the tomato paste and mix thoroughly.

Roll 'em Up

1. Lay some leaves down in the base of large, deep pan. This will keep your stuffed leaves from sticking.
   
2. Place the leaf shiny side down on your work surface.
   
3. The key to rolling is not to use too much stuffing in each leaf. Place 1 teaspoon of stuffing at the base of the leaf.
   
4. Fold one side of the leaf over the stuffing, then the other
   
5. roll the leaf from the bottom up. Keep it tight at all times.
   
6. Arrange the leaves in a circular pattern at the bottom of the pan. As you complete each circle, begin another circle inside it until you complete the layer. Be sure to put them seam side down so they do not fall apart.
   
7. Repeat this process for subsequent layers. Usually I end up making 3-4 layers with this recipe.

Sauce and Cook

1. Mix the tomato juice, stock, and one of the limes in a bowl. Add the fresh herbs.
   
2. Pour the mixture over the grape leaves.
   
3. Place a plate face down over the grape leaves. this will prevent them from moving.
   
4. Cover the pan. Cook over medium heat for 35-45 minutes, or until the liquid is all absorbed.
   
5. Remove the plate and squeeze the second lime over the pan.
6. Let stand covered in the pan for about 15 minutes.
7. Serve with Lizabetti's Yogurt Cucumber dip.

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Copyright © 2007, 2008 Lizabetti.com, All Rights Reserved

Quick and Tasty Spicy Hot and Sour Soup

This is one of my favorite Chinese soups. There are many variations to this soup. We like ours on the spicy and sour side. We like the combination of these ingredients because it really reminds us of the soup we used to order at a local Chinese restaurant. The restaurant has long closed. So we set out to recreate the flavor and texture of our favorite Chinese soup and I think that we captured the essence of the soup. All of the ingredients are sure be available at your local Asian market and many might be available at your local supermarket.

You can also make this soup totally vegetarian, I will point out how to make it vegetarian as I go.

I always judge a Chinese restaurant based on its Hot and Sour Soup. If the soup is good, the rest of the meal is usually a real treat. The Szechuan restaurant where we used to have this soup also had outstanding Gong Pao Chicken, Szechuan Spicy Shrimp and Vegetarian Delight. I promise to make and publish all of those dishes too and you can have your own Chinese feast.

When we made the soup at home I ended up eating enough to make a meal out of it. I was also surprised to find that it microwaved just fine the next day for lunch. I took a little vinegar/sesame oil mixture and some fresh scallions to wake up the flavor after reheating. It made a great workday lunch. Satisfying, yet not too heavy.

Ingredients:

• 6 cups of chicken broth, substitute a vegetable broth for the vegetarian version.
• 1 tbsp of garlic chili paste (use more if you like it really spicy)
• 1/4 cup of rice vinegar
• 1/4 cup of white wine or rice wine
• 1 tbsp of toasted sesame oil
• 1/4 cup of soy sauce
• 2 tsp of minced ginger root
• 3-4 minced green onions
• 1/4 cup of chopped dried wood ears
• 1/4 cup of day lilly buds (found in most Asian stores in with the dried mushrooms and wood ears)
• 1/2 cup of dried black mushrooms, increase for vegetarian version.
• 1/2 cup of chopped bamboo shoots
• 6 oz of firm tofu, increase to 10 oz for the vegetarian version.
• 6 oz of lean pork, omit for vegetarian version.
• 2 tsp of soy sauce
• 1 tsp of sesame oil
• 2 tbsp of cornstarch or tapioca starch
• 1 egg (optional)

Instructions:

1. For the vegetarian version skip steps 2, 3, and 13. I know it's obvious, but just want to be clear.
2. Chop the pork into long thin strips about 1/4 inch thick.
3. Marinade the pork in the 2 teaspoon of soy and 1 teaspoon sesame oil. Set aside.
4. Rinse the mushrooms, wood ears and lilly buds under cold water.
5. Heat the chicken broth on low and keep it on a low simmer. Using about 1 cup of the warm broth, soak the wood ears and mushrooms together. If they soak up all the liquid, just add a little more broth.
6. Using about 1/2 cup of the warm broth, soak the lilly buds. Add a little more broth if necessary.
7. Cut the tofu into strips about 1/4 inch thick.
8. To prepare the flavoring, combine the vinegar, wine, sesame oil, chili paste, soy sauce and the minced ginger together.
9. When the mushrooms are soft drain them and the wood ears. Reserve the liquid.
10. Drain the lilly buds and reserve the liquid.
11. Cut the mushrooms into thin strips.
12. Turn the heat up and when the broth begins to simmer again, add the flavoring. Mix thoroughly in.
13. Wait until the flavored broth starts to simmer again, carefully add the pork and mix it into the broth.
14. Let the meat cook for about 5 minutes.
15. Once the broth starts to simmer again, add the mushrooms and wood ears.
16. Add the lilly buds and the bamboo shoots. Allow the broth to come back up to a simmer.
17. Add the tofu and continue to simmer the soup.
18. Add the reserved liquid from the lilly buds.
19. To the reserved liquid of the mushrooms add the cornstarch and thoroughly wisk into the liquid.
20. Add to the soup and thoroughly mix it in.
21. Continue to simmer for about 30 minutes this will allow for all the different flavors to blend together and soak into the goodies.
22. This is totally optional, whisk the egg with about one teaspoon of water and slowly swirl the mixture into the soup. Gently mix the egg into the soup. I haven't added the egg to my soup for quite sometime and I find that I don't really miss it.
23. Add 1/2 of the minced green onion and stir it into the soup.
24. Plate the soup and garnish the top with a handful of minced green onion.
25. For a totally vegetarian version of the soup, just increase the amount of tofu and dried mushrooms, and of course omit the pork.

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Copyright © 2007, 2008 Lizabetti.com, All Rights Reserved

Vegetarian Ragin' Cajun Red Bean Soup

You don't need cold weather to enjoy a hearty bowl of soup. This spicy red bean soup is a meal in itself. It is also a very economical meal. This recipe costs less than a single gallon of gas, but provides a healthy and delicious meal for the whole family. Add a salad or sandwiches and you can even feed a large family.

This meal is also very practical. You can leave it simmering in the crock pot all day while you are at work, and it will be ready for you when you come home. The leftovers are also a great workday lunch because they microwave so well.

Ingredients:

• 1 Cup Red Kidney Beans
  
  
• 1 Carrot, sliced.
  
  
• 1 Onion, coarsely chopped.
  
• 1/2 Bunch Parsley, coarsely chopped.
  
• 1 Leek, sliced.
  
• 2 scallions, sliced.
  
• 1 Head of Garlic, peeled.
  
• 1 28 oz can of whole peeled tomatoes.
  
• 1 teaspoon cayenne pepper. Adjust to taste.
  
• 1/2 teaspoon dry coriander.
  
• 1 teaspoon dry oregano.
  
• 1 teaspoon cumin.
  
• 1 teaspoon Hungarian paprika.
  
• 1-2 teaspoons sea salt.
  
• 5 Black Peppercorns.
  
• 4 Cups warm water.
  

Directions:

1. Soak the beans in warm water over night. This step is optional, but will cut down on the cooking time if the beans start off soft.
   
   
2. Place the tomatoes, complete with juice, into the crock pot. Mash with a potato masher.
   
   
3. Add the spices and mix into the tomato.
   
4. Add the rest of the ingredients, mix thoroughly then add the water.
   
   
5. You may be tempted to add more water, but wait until the end to decide. The vegetables will release their own juice. Adding water at the end, or when you reheat works great with this soup.
   
6. Cook on low heat for 6-8 hours or until the beans are really soft. Really, the longer it cooks the better the flavor, but that's the great thing about the crock pot, set it and forget it.
   
7. When the beans are soft, puree with a hand blender. If you don't have a hand blender you can ladle it into a regular blender, puree it and then ladle it back. If you don't have a blender, the soup is perfectly good as is ! Chunky soup has its own charm.
   
   
8. Serve with a squeeze of lime and a drizzle of hot pepper oil for extra zing.
   

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Copyright © 2007, 2008 Lizabetti.com, All Rights Reserved

Light and Healthy Vegetarian Marinara Sauce

This is a staple at our house. Whenever we need to throw together a quick meal, we often use the sauce to make the meal come together. We use to make a quick chicken marinara pasta or chicken parmesan. River recently used it to make a Shrimp fra Diavlo, you can also serve it as a dipping sauce for polenta.

I put extra veggies to make it even tastier as well as healthy too. This sauce is rich in vitamins and antioxidants, not to mention a healthy dose of vegetable fiber.

I make a "vat" of this sauce but it just doesn't seem to last too long. You can freeze this sauce for up to six months. I recommend you freeze it in 1-2 cup portions so that you can use as little as you want, it thaws quicker too.

Ingredients:

• 1/4 cup of chopped herbs (parsley, basil, oregano). The mix just depends on what you might have or your personal taste.
• 1 medium onion, coarsely chopped
• 1 medium carrot or 2 small carrots coarsely chopped
• 3 stalks of celery coarsley chopped
• 3 cans(28 oz. each) of whole peeled tomatoes
• 2 tbsp of minced garlic
• 1-2 bay leaves
• 1 tbsp of dried oregano
• 1 tsp of salt
• 1 cup of white zinfandel wine
• ground black pepper to taste
• pinch of sugar

Directions:

1. Using a food processor, finely grind the carrots and celery.
2. Coat the bottom of a large sauce pan with olive oil With the heat on medium, heat oil until it starts to shimmer, add the onions and cook until lightly brown and wilted.
3. Add the garlic and cook until fragrant.
4. Add the carrots and celery and cook for a few minutes.
5. Add the 2/3 of the herb mixture, the dried oregano, and bay leaves. Mix them in and cook for a few minutes.
6. Add the wine which will quickly evaporate. Turn the heat down to low.
7. Add a can of the tomatoes one at a time. Use a spatula or potato masher to break up the tomotoes slightly.
8. Add the salt and let the sauce simmer on low. Do not allow the sauce to boil.
9. The sauce tastes best when left to simmer for a few hours. Stir periodically.
10. Towards the end of the cooking, add the remainder of the herbs and continue to simmer.
11. This is optional, but if you want a more smooth sauce, use a hand blender and puree until smooth.

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Copyright © 2007, 2008 Lizabetti.com, All Rights Reserved

Quick and Healthy Vegetarian Burger Blast

Most of the time grilling involves copious amounts of meat, which makes vegetarians feel left out at a barbecue. Even if you are not a vegetarian, but want to cut down on your meat intake, this meal is a no sacrifice winner. It has all the great grilled taste, but is much lower in fat. The meal is made up of three major items; fresh grilled corn on the cob, grilled cabbage salad, and eggplant-portabello cheeseburgers. The only real fat is the cheese on the burger and the olive oil that is used to marinate the vegetables.

The corn on the cob is a traditional favorite, but gets a delicious smoky flavor with this technique. It can be made juicy or crispy based on your taste.

The grilled cabbage salad is a real treat that incorporates the grilled taste with a vinegary flavor. It is very easy to make and can be served warm, cold, or chilled.

The burgers are the center piece of the meal and really satisfy. When you combine eggplants and portabellos you get a full flavored meat replacement. The cheese and tomato make the flavor complete.

I cooked this meal in the Stone Pony, my outdoor stone oven, but you can use a charcoal or gas grill to make it as well.

Ingredients:

• 4 ears of fresh corn (or one per person)
  
• 4 large portabello mushrooms (or one per person)
  
• 1 medium size eggplant
• 1 tomato
• 4 tbsp chopped garlic
• 1/4 cup olive oil
• 1 tbsp Hungarian paprika
• 4 oz sharp cheddar, or 1 oz per sandwich (substitute your favorite cheese)
• 1/2 cup of your favorite Italian dressing
• 1/4 head white cabbage
• 1/4 head red cabbage

Directions:

Corn on the Cob

1. Trim the ends of the corn and soak in cold water while you prep the rest of the ingredients
   
2. Once the grill is ready, drain the corn and place on the low heat rack or off to the side.
3. Corn is best cooked slowly, so keep it on the grill on low heat while you cook the rest of the meal. The husk will keep it from drying out, but make sure the husk does not catch fire. The corn should be put on the grill 20 minutes before the rest of the food to give it a head start.
   
4. Some people, like River, like it toasty. To make it toasty peel the husk and grill for an additional 5 minutes on each side.
   

Grilled Cabbage Salad

1. Chop the cabbage
   
2. mix with a table spoon of the olive oil and lightly salt.
3. Pre-heat a perforated grill pan. Note that the corn is still cooking at this point.
   
4. Add the cabbage to the pan, grill for 5 minutes on high heat.
5. Stir the cabbage and cook for 5 more minutes.
6. Add the salad dressing to the bottom of a bowl
7. Toss the sizzling cabbage into the dressing. Stir thoroughly.
8. Let stand covered while you complete cooking the meal.
   

Eggplant Bella Burgers

1. Remove the stems from the mushrooms, rub with garlic, paprika, and olive oil
   
2. Slice the eggplant 1/2 inch (1 cm) thick, rub with garlic, paprika, and olive oil
3. Slice the tomato, 1/4 inch thick.
   
4. Thin slice the cheese. Hint: I use a vegetable peeler to slice cheese very thin, that way a little cheese goes a long way.
   
5. Place the eggplants on the grill first, cook for 5 minutes before adding the mushrooms.
6. Place the mushrooms on the grill, fin side down first. Cook for 5 minutes.
7. Flip mushrooms and eggplants and cook for an additional 5 minutes.
8. Layer some cheese over the eggplant.
9. Place the tomatoes over the cheese.
10. Layer more cheese over the tomatoes.
11. Place the mushrooms on top.
12. Layer more cheese over the mushrooms.
13. Serve on a fresh French bread or sourdough roll.
    

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Copyright © 2007, 2008 Lizabetti.com, All Rights Reserved

Chunky Spicy Salsa

Chunky Spicy Salsa

Salsa is a mandatory ingredient for the total enjoyment of Mexican food. There are lots of good salsas out there, but I like to make it fresh, especially in the summer when the ingredients are all fresh. This salsa is easy to make and much better than anything you can buy. You can use a food processor if you want, but I think that the food processor abuses the ingredients too much. I also enjoy the chunky texture that hand chopping affords.

I use this salsa with my healthy tacos recipe and also for my quick and easy enchilada recipe.

Ingredients:

• 1 Large juicy tomato, diced
• 1 Tbsp chopped green olive
• 1 Tbsp dry cured Moroccan or French black olives, chopped
• 2 Tbsp coarsely chopped cilantro
• 1 small chopped red onion
• 2 scallions, chopped
• 1 pinch of cayenne pepper, increase for more zing
• 1 Juicy lime
• 1 tsp olive oil
• 1 shake of salt
• 1 turn of fresh ground black pepper

Directions:

1. Mix the ingredients.
2. Squeeze the lime into the mixture.
3. Stir thoroughly.
4. Let stand for about 15 minutes, stir again and server.

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Copyright © 2007, 2008 Lizabetti.com, All Rights Reserved

Light and Tasty Chinese Eggrolls

Light and Tasty Chinese Eggrolls

This is another beloved grandma chinese recipe. These eggrolls are loved by all who have tasted these lucious morsels. They are packed full of veggies and a touch of beef. The beef can certainly be omitted, for a truly vegetarin delight. While they are fried, they are not heavy or greasy. I can't remember a time when grandma (my mom) has not made these for holidays and special gatherings. These are truly a grandma classic.

INGREDIENTS

• 8 oz of lean beef or chicken
• 1tbsp of soy
• 1tsp of sesame oil
• 2tsp of rice wine
• 2 medium carrots
• 2 stalks of celery
• 3-4 green onions
• 2 lbs of bean sprouts
• 1/4 tsp of salt (can use up to 1/2 tsp)
• 1 tbsp of oyster sauce
• 1 tbsp of cornstarch
• 2 tbsp of stock
• eggroll skins
• canola oil

INSTRUCTIONS

1. Slice the beef into match stick size and marinade in the soy, sesame oil and wine. Set aside for about 30 minutes.
2. Clean and peel the carrots. Cut them into match size sticks.
3. Clean and cut the celery into match size sticks.
4. Clean and finely chop the green onions
5. Wash the bean sprout and drain all the water.
6. Mix the oyster sauce with 1 tbsp of stock.
7. Mix the cornstarch with the remaining stock.
8. In a large pan, coat the bottom of pan with canola oil. On medium/high heat stir fry the beef until cook. Remove from the pan and set aside.
9. Add a little more canola oil to the pan if needed.
10. Add the carrots and stir fry for about 3 minutes.

    
11. Add the celery and stir fry for another 3 minutes.
12. Return the beef and thoroughly mix it in.
13. Add the green onions and mix it in.
14. Add the oyster sauce/stock and mix it in.
15. Add the salt. If you are going to dip the eggrolls in a soy based sauce the 1/4 tsp will be enough salt, otherwise taste the filling and add a little more salt if needed.
16. Add the bean sprouts and incorporate them into the mix.
17. Add the cornstarch, mix it in and remove the pan from the heat
18. Remove the contents and set it in a colander to drain the juice. This is crucial because if you don't remove the liquid, the eggroll skin will become soggy. Then, when you fry the eggroll, it will burst. It is best that the filling be left to drain for several hours.

    
19. To roll the eggrolls, place about 2 heaping tablespoon of filling across one of the corners and fold the corner over. Then fold each side in and roll tightly.
20. Deep fry a few at a time until they are golden brown. Make sure that when you first slide the eggroll into the oil, the flap is facing up, so that it will be sealed at it is fried. Set them on paper towels to absorb some of the oil. If the oil is hot enough, very little oil will be absorbed by the eggrolls.
21. Let the cool a bit and serve with your favorite dipping sauce.

Hint: If your oven has a warmer drawer, put the eggrolls on a wire rack in the warmer drawer after you fry them. This keep them warm while you are cookng and helps to make them crisper. That way you can serve the meal when you are ready to sit with the family instead of cooking while everybody else eats the eggrolls.

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Copyright © 2007, 2008 Lizabetti.com, All Rights Reserved

Healthy Hearty Hommus

Hommus is a delicious dip served in many Middle Eastern countries, but it is also a healthy vegetarian dish with enough flavor and protein to be served as a main course. Many variations are made, but in this recipe I stay very close to the classic style. Most recipes you will see use canned garbanzo beans(chick peas). This is fine, but the canned beans lack the naturally nutty flavor which is characteristic of the authentic version. Also, using the dry beans gives the dip a much richer texture. For this reason I make the recipe with toasted garbanzo beans. It is not much effort, and I think you will agree that the flavor is much more robust than other recipes.

A popular way to serve this dish is part of a mazza snack tray that includes hommus, baba ghanouj, labna, cucumber dip, and bakdooniseya. Put out some fresh bread and vegetables and you have enough delicious healthy snacks for a cocktail party or a football game. If you want to parley this into a vegetarian buffet dinner, just add fava beans and falafel.

Ingredients:

• 1 cup dry garbanzo beans (chick peas)
• 1 head of garlic
• 4 tablespoons tahini
• 3 juicy limes
• 1/2 bunch of parsley
• 1 teaspoon sea salt
• 2 tablespoons olive oil
• 1/4 teaspoon cayenne pepper, optional, add more if you like it spicy

Directions:

1. wash garbanzo beans, soak in luke warm water for 24 hours or until soft
2. drain the garbanzos and lay on a cookie sheet, lightly salt
3. Cover the cookie sheet with foil or another cookie sheet and bake at 350^o F for 30-40 minutes. You have to cover it because the garbanzos tend to pop and fly around your oven.
4. Place the beans in a food processor. Add 1/2 cup of water and pulverize until it reaches the texture of coarse peanut butter.
5. Add parsley and peeled garlic. Pulverize until smooth.
6. Add tahini, olive oil, and squeeze in lime juice.
7. Pulverize until smooth.
8. Serve with pita bread, cut vegetables and olives.

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Copyright © 2007, 2008 Lizabetti.com, All Rights Reserved

Pizza Bianca Verdi

Vegetarian pizzas run the risk of being tasteless or boring. Not the case with this pizza which incorporates flavors that work together well. The taste of grilled Portabello mushrooms and eggplant combine with the cheese, onions, peppers and spinach to create a real treat. Add some fresh basil and the flavor is out of this world.

The name of this pizza means white green pizza. White because it has no tomato sauce, and green because of the spinach and basil. This is a great candidate for cooking in the Stone Pony.

Hint: Even though many steps in this recipe call for grilling, you can achieve the same taste by brushing the ingredients with olive oil and searing in a non-stick pan.

Ingredients:

• 1/2 pound pizza dough ball. I bought mine at a local pizza parlor, but you can make your own if you like.
  
• 1 small eggplant, sliced.
  
• 1 yellow onion
• 2 Portabello mushroom cap
• 1 Italian pepper
• 1/2 cup chopped spinach
• 3-4 leaves of fresh basil, chopped coarse.
• 1/4 cup extra virgin olive oil
• 4 oz Gorgonzola cheese
• 4 oz mozzarella cheese
  

Directions:

1. Roll out the dough, brush with olive oil and garlic and set aside.
   
2. Slice and salt the eggplant, set aside to shed water.
   
3. Slice the onion, drizzle with olive oil and grill until caramelized. You can also sear in a non-stick pan.
4. Rub the mushroom caps with garlic and brush with olive oil and grill. It is important to grill fin side down first.
5. Blot dry the eggplant, brush with olive oil and grill. It is also possible to broil the eggplant 10 minutes on each side.
6. Slice the Italian pepper into rings, brush with olive oil and grill quickly, being careful not to let it get mushy.
7. Layer the eggplant on the dough followed by the Gorgonzola cheese and the spinach. Save some of the spinach.
   
8. Layer all the rest of the ingredients, top with chopped basil, the rest of the spinach and the mozzarella cheese.
9. Bake for 20-25 minutes at 425^o F.
10. Let stand for at least 5 minutes. If desired sprinkle with crushed red pepper for a little extra pizazz.
    

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Copyright © 2007, 2008 Lizabetti.com, All Rights Reserved

Simple and Fresh Tasting Yogurt Cucumber Dip

The simplicity of this dip takes nothing away from its delicious Mediterranean flavor. This is a taste that you may have encountered on a shawirma or gyros sandwich, but it also works great as a bread dip or a salad toping. It is a great side dish for other middle eastern dishes such as falafel, fava beans, shish kebab, or stuffed grape leaves.

If you want to make it thick enough to be used as a sandwich spread, you can substitute Lebna for the yogurt. This will also make the flavor slightly more tangy as well.

Ingredients:

• 1 cup of plain yogurt. If you want the dip to be thicker for a sandwich spread substitute Lebna.
• 1 small cucumber
• 1 teaspoon garlic, chopped
• 1/2 teaspoon dry mint
• 1 shake of salt
  

Directions:

1. Peel the cucumber.
2. Make a criss-cross pattern on the cucumber with a knife.
   
3. Use a vegetable peeler to slice the cucumber into a bowl. The criss-cross pattern will make the chunks small.
4. salt the cucumbers, add the mint and garlic. Mix thoroughly.
5. Add the yogurt, mix thoroughly.
6. Let stand at room temperature for 30 minutes, or let stand in the fridge for up to 2 days.
7. Serve with your favorite foods or just enjoy crispy bread or chips.
   

Copyright © 2007 Lizabetti.com, All Rights Reserved

Baba Ghanouj - Eggplant Dip

Baba Ghanouj is a tasty eggplant dip that combines the tastes of eggplant, garlic and sesame for a heady favor. The eggplants taste peppery and the herbs accentuate all the other flavors.

Many people bake the eggplant for this dish, but I like to grill it to amplify the taste. I also like to keep the peel because it tastes good and contains a significant portion of the nutrients of the fruit. As long as you finely puree it, the tastes will blend nicely.

Baba Ghanouj can be enjoyed as a bread dip at a party, or as a side dish for falafel or fava beans. It can also be made into a sandwich with fresh tomatoes for a light lunch.

Ingredients:

• 1 medium sized fresh eggplant
  
• 6-8 cloves of garlic
• 2-3 tablespoons tahini sesame seed sauce. You can buy this now at most grocery stores, or any Middle Eastern food store.
• 1/2 bunch parsley
• 1/2 bunch cilantro
  
• 1 lemon
• 1 lime
• 1 tablespoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon salt
• 1/3 cup extra virgin olive oil

Directions:

1. Thick slice the eggplant, salt and set aside until it sheds its water.
2. Blot dry the eggplant slices, rub with olive oil and grill. I used an indoor electric grill this time, but it is even better if you can grill it on a wood fire. In the summer I would use the Stone Pony.
3. Chop the parsley, garlic, and cilantro in the food processor.
4. Add the eggplants and puree thoroughly. At this point you have a tasty eggplant relish that can be eaten on toast, but keep going, it gets better.
   
5. Add spices, tahini, and lemon/lime juice. Puree until smooth.
6. Serve with bread and cut fresh vegetables such as cucumbers, radishes, celery and carrots.
   

Copyright © 2007 Lizabetti.com, All Rights Reserved

Egyptian Falafel Feast - Taameya

Taameya (ta9-may-ya) is the Egyptian word for falafel, but Egyptian falafel is also different from the garden variety falafel that you usually get in this country. The difference is that the Egyptian variety are made with fava beans instead of chick peas(Garbanzo beans). Fave beans have a much richer flavor and are higher in protein and fiber than chick peas. If you can't find dry fava beans, you can use dry chick peas in the same quantities as this recipe. 

Falafel and fava bean sandwiches are the original fast food and are available at many corner stands throughout the Middle East. They are a delicious, economical, and extremely healthy main course choice.

This dish is an awesome vegetarian treat that will leave you completely satisfied. Serve it with Tahini Bagdoonisya dip, Baba Ghanouj,  yogurt sauce, and cut vegetables. You can also freeze the uncooked mixture for 6 months and cook it as you need it. For a lighter, healthier alternative, try my Baked Falafel Recipe. 

I would like to thank my dear Professor Lingua Franca for the original idea and instruction in cooking this dish.

Ingredients

• 2 cups fava beans, peeled if possible. You can buy this at any Middle Eastern market. If they are not available peeled, you can peel them after soaking, or keep the peel for additional fiber.
  
• 1 fresh leek, washed and sliced.
  
• 1 bunch fresh Italian parsley
  
• 1 bunch fresh cilantro
  
• 1 head of garlic
  
  
  
  
  
  
• 2 tbsp ground cumin
  
• 1 tsp ground coriander
  
• 
  
  1 tsp cayanne pepper, double the quantity for Alexandria style.
  
  
• 
  
  1 tbsp baking powder
  
  
• 2 tsp sea salt (can be omitted or reduced for health reasons, it will still taste good)
  
• 2 cups canola oil (re-usable)
  

Directions

Prep the Beans:

1. Wash the beans thoroughly in luke warm water.
   
2. Soak the beans in water for at least 2 days, changing the water about 4 times during this period. The first water changing should come when the beans form a foamy froth on the surface. Changing the water will prevent the beans' gassy effect on your GI tract.
   
3. Drain the beans when ready to make the paste.
   
   
   
   

   

Make the Paste:

1. Place the parsley, cilantro and garlic in the food processor, chop fine.
   
2. Add the green onions and leeks, chop fine.
   
3. Remove the vegetable paste from the food processor and set aside. Do not wash the food processor.
   
4. Add the beans to the food processor and chop until they reach the consistency of a thick peanut butter.
   
   
   
   
5. In a bowl, mix the vegetable paste and chopped beans.
   
6. Add the cumin, coriander, cayanne, and salt. If you are going to freeze the mixture, leave out the salt and add it when you are going to cook the falafel.
   
7. Mix the ingredients thoroughly and stir in 1/4 to 1/2 cup of water. Mix the paste thoroughly.
   
8. Sprinkle the baking powder over the paste, evenly fold into the paste.
   
9. Let stand for at least 1 hour. You can also leave it covered in the fridge over night.
   
10. 
    
    Use an ice cream scoop or a spoon to form balls out of the paste. Place on wax paper or non-stick surface.
    
    
11. 
    
    Use a fork to form the balls into a disk shape about 1/2 inch thick.
    
    
    

Fry the falafel:

1. Heat the oil over medium high heat. It should be hot enough for deep frying. Mine was about 200^oF (94^oC).
   
2. Use a spatula to put 4 patties at a time into the oil. It should immediately bubble. If it does not bubble, it is not hot enough.
   
3. Cook each set of patties for 30 seconds, until it s a rich brown. Remove with a strainer, drain the oil thoroughly and place the falafel on a paper towel to blot.
   
4. Keep repeating this process. Every few batches pass the strainer through the oil and remove the burnt solids and discard. This will keep your oil clean and prevent it from breaking down. It will also prevent any oily taste to your falafel.

I realize that it looks lengthy, but the work portion of it can be done in 45 minutes. You just need to plan ahead for the soak time for the beans and the stand time for the paste. If you freeze this mixture, you can enjoy this tasty treat anytime without too much effort, even on a week night.

River took this to Lunch in this Bento Box that he bought for Stella in Japan. It made for a delicious light lunch which was also very satisfying. Stella kept nagging him until he brought the box home.

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