Tag Archives: recipe

Yemenite Lentil Soup with Maple Syrup Chickpeas

18 Oct

I find it amusing how most of my most recent blog posts revolve around recipes. Cooking delicious food is my way to show my love for those that are special to me.

Tonight I made a very simple soup for my two loves. It is a big treat when I can cook one dish and for all of us to eat it. One of us is a vegetarian, one of us is under 1 and the other is a carnivore.

The baby ate her entire portion and my husband asked where I found the recipe. “I made it up” I replied.

“Wow” he said, “you need to share the recipe”. And so, here it is

Yemenite lentil soup with roasted maple syrup chickpeas

Ingredients

  • 1 white onion
  • 1 garlic clove
  • 1 cup of red lentils
  • 1 large sweet potato
  • 1 can of chickpeas
  • 1/4 cup of maple syrup
  • 2 tablespoons of olive oil
  • 2 tablespoons of hawaij
  • 1 teaspoon of brown sugar
  • 6 cups of water

Directions:

  • Heat a heavy bottom pot (dutch oven) on the stove and add the olive oil. While the oil is heating up
  • Turn on the oven to roast – 205 degrees Celcius
  • Chop up the onion and toss it into the pan and let it sit until it turns translucent. Don’t stir, just let it cook
  • Mince the garlic, throw it into the pan and stir
  • Peel and dice the sweet potato, toss into the pan
  • Add 1 tablespoon of hawaij and brown sugar, mix
  • Add 6 cups of water and cover the pot. Let it come to a boil and cook for 30 minutes.
  • Drain a can of chickpeas and place in a baking dish so all of the chickpeas are spread out in one layer and drizzle 1/4 cup of maple syrup over the chickpeas.
  • Roast the chickpeas for 7 minutes – stay nearby because the maple syrup can burn easily.
  • Once the soup has finished cooking, add the second tablespoon of hawaij, mix and then take the pot off the fire. Use an immersion blender to blend the soup until there are no large pieces.
  • Spoon into bowls and top with maple roasted chickpeas

 

Advertisements

Chickpea Tagine with Tomatoes and Prunes

15 Oct

My recipe is a riff based off of this recipe from Alexandra Cooks – a food blog I follow. I wanted to make this exact recipe but I didn’t have all of the ingredients at home (and couldn’t go out to get the rest).

Time: 45 minutes from start to end.

Ingredients:

  • 2 cans of chickpeas (and the liquid)
  • 1 white onion
  • 2 cloves of garlic
  • 3 roma tomatoes
  • 6 prunes (remove pits if they have them)
  • 1 tablespoon of Ras-el-hanout spice mix (make it yourself)
  • Dutch oven
  • 1/4 cup of white wine vinegar
  • 2 tablespoons of Grapeseed oil (or sunflower, canola, but not olive oil)
  • Extra – Cilantro if you like the flavor

Directions:

  • Heat up dutch oven and pour in 2 tablespoons of oil.
  • Slice white onion thinly – and add to the dutch oven once the oil starts to shimmer (ie – is hot).
  • Let the onions turn translucent – anywhere from 2-5 minutes.
  • Chop the garlic and add to the pot once the onion are translucent, stir.
  • Add the Ras-el-hanout spice mix – and stir. The house will start to smell of the spices and it is heavenly.
  • Chop the roma tomatoes and throw them into the pot, stir.
  • Add the two cans of chickpeas + 1.5 cups of the liquid into the pot, stir.
  • Chop up the prunes and toss them into the pot too.
  • Pour in the 1/4 cup of white wine vinegar and mix.
  • Bring to a simmer, then adjust heat so the mixture is gently simmering.
  • Cover and let it simmer for 30 minutes, stirring occasionally to ensure the liquid hasn’t reduced too much. If it gets low, add water by the 1/4 cup.

We ate it over brown rice – which I *finally* learned how to cook properly. Who knew you needed to cook brown rice like you do pasta? Here is how to cook perfect brown rice every time.

Enjoy!

 

Latkes for Two

7 Dec
Latkes_by_jypsygen

Latkes by Jypsygen

Tonight I made the best latkes (לביבות) that I have ever made – and just the right amount for only two of us. I thought it was prudent to write it down so that next year, I do not forget how I did it. They were crispy on the outside, mushy in the middle and just … perfect. Not too greasy, not too flat. Just right.

It all began when I spoke to my mother earlier today – and asked her how many potatoes she uses to make latkes just for two people (her and my dad).

1.5 per person and the trick according to my mom is to deep fry the latkes in a soup pot. This way, the oil stays in the pot and not on the stove, counters or anywhere else.

Ingredients:

5 medium or small sized potatoes

1 onion

1 egg

1/4 cup of flour

1 tsp of himalayan pink salt

1 tsp of freshly ground pepper

A pinch of baking soda

1 liter of grape seed oil (or any low smoking oil)

Directions

(45 minutes – 12 medium sized latkes)

In a large pot, pour at least 1/2 a liter of oil and put it UNCOVERED on the stove to heat up

Crack the egg into a small bowl, mix and add in the salt + pepper

Wash, peel and quarter potatoes

Grate potatoes in the food processor, transfer to a fine mesh colander to drain. You want your potatoes to be as dry as possible.

Peel, quarter onion and grate in the food processor. Transfer to a separate bowl.

In a large mixing bowl, add the 1/4 cup of flour, pinch of baking soda and mix.

Add in the potatoes, onions and mix.

Add the egg to the potatoes, onions & flour and mix by hand.

By this point, the oil will be hot enough for you to fry.

Spoon a tablespoon of the potato mixture into your hands, press it together into a ball, place it on a ladle and gently (!) place it in the pot. You should only have 3 latkes (at most) in the pot at the same time. You don’t want to crowd them. Give it 3 min each side (or when they are nice and crispy) before turning them over.

When they are cooked, place them on a paper towel lined plate to absorb the extra oil. Repeat until all the latkes are cooked. Serve with some real sour cream and/or applesauce.