A fairly simple and quick Friday night dinner, I tossed some rice pasta with a basil and almond pesto, and added some organic chicken and turkey andouille and red bell pepper.
Arab lentil soup, simply made with red lentils, leeks (or onions), salt, pepper, and cumin. Add lemon and raw onions before serving. Throwing in a few pieces of (gluten-free) pita or other bread… Continue reading
Vegetables are very cool, as evinced by these rainbow chard. Which were made into a chard, bean, and fennel soup, garnished with a bit of bacon. I’m not eating dairy for now, but… Continue reading
This is the first time I eat kale, which is one of the most nutritious vegetables. My coworker described it as pure chlorophyll, which is appropriate for something that tastes like a cross between… Continue reading
In the Middle East, when someone says they cooked spinach, they almost always mean they cooked it like this: simply, with some beef or lamb and salt, pepper, onions, and maybe garlic. I… Continue reading
Do not be confused by the claims some make; chickpease in tahini, commonly called hummus, is a 100% Arab dish. While Americans consider hummus a light dip, Arabs find it hearty and often… Continue reading
Anyone who is on the verge of the sniffles, as I am, needs to quickly make themselves some medicinal chicken soup. I always flavor my soup with the aromatic ingredients you’ll find in… Continue reading
Unsweetened mint and sage tea, perfect for all sorts of abdominal pain. Simply boil water then steep fresh or dry mint and sage leaves. You can sweeten it, especially if you find the… Continue reading