Harissa Yogurt Soup with Lamb Meatballs

(4 servings)

There are various versions of this delicious soup found throughout the Mediterranean and Middle East. I added tiny lamb meatballs and harissa (can't get enough of it these days) to a Turkish yogurt soup I love to make. The harissa is wonderful here.

meatballs
3/4 lb ground lamb
2 tbsp almond flour or 3 tbsp fresh breadcrumbs (if gluten isn't an issue)
2 tbsp milled flax seed (optional)
1/2 tsp dried mint
1/2 tsp salt
1/2 tsp lemon pepper
1/4 tsp cumin
1/4 tsp ground coriander
1/4 tsp ground cardamom
1 tbsp olive oil

Lightly combine the lamb, almond flour or breadcrumbs, flax seed (if using), mint, salt, lemon pepper, cumin, coriander and cardamom, taking care not to over mix. Form into very small meatballs.

Heat the olive oil over medium heat. Fry the meatballs until they are browned; about 5 minutes. They don't have to be cooked through. Set aside.

yogurt soup
4 cups low sodium beef broth
1/4 cup long grain rice
1 large egg yolk
1 tbsp garbanzo bean (chickpea) flour or use regular flour (if gluten isn't an issue)
1 tbsp freshly squeezed lemon juice
1 tbsp harissa, or to taste
1 1/3 cups plain yogurt

1 cup fresh spinach, cut into fine chiffonade

2 green onions, sliced

salt and freshly ground black pepper, if needed

Bring the broth to a gentle simmer and drop in the meatballs. Add the rice and cook until the rice is tender but slightly firm; about 10-15 minutes.

In a small bowl whisk together the egg yolk, flour, lemon juice and harissa. When the mixture is smooth, whisk in the yogurt. Temper the yogurt mixture by whisking in a about half a cup of hot broth, then add all of it back to the soup pot and stir.  Cook for about 5-8 minutes over medium-low heat, taking care not to allow the soup to come to a boil; just let it simmer very gently.

Stir in the spinach and green onions. Cook another three minutes or so.  Check for seasoning and add the salt and pepper, if needed.

Divide the soup between four bowls and serve.

Mediterranean Green Beans Braised in Tomatoes

( 4 servings)

There's something very satisfying about braised green beans. For me in some respects they are close to the ultimate comfort food. Served with a bit of rice, is all I need.

Cooking the beans in an aromatic sauce of tomatoes and onions creates a dish that tastes rich and flavorful. The richest element here is the olive oil which you could easily reduce by half if using a non-stick pot.

Braised green beans are delicious served hot or at room temperature. I usually make this dish with dill and mint, however this time I swapped those out for fennel seeds, cardamom and coriander. Those flavors did not disappoint; they were an interesting and pleasing change.

1 tbsp olive oil

2-3 cloves garlic, minced
1 tsp crushed fennel seeds

1/2 tsp ground cardamom
1/4 tsp ground coriander
1 medium onion, chopped

14oz can diced tomatoes
1 lb green beans, trimmed (if using frozen, defrost first)
salt and freshly ground black pepper, to taste

Heat the olive oil over medium heat in a pot fitted with a lid.

Stir in the garlic, fennel seeds, cardamom and coriander. When the mixture becomes fragrant after 30 seconds or so, quickly stir in the onions. Cook until the onions become soft and translucent; about 5 minutes.

Stir in the diced tomatoes and their liquid. Cook for a minute or two, then stir in the green beans.

Cover the pot with a lid and reduce the heat to low. Cook for about 25-40 minutes, depending on how soft you like your green beans. Check halfway through and add a small amount of water if the beans appear too dry.

Taste and add salt and pepper, if needed.

Serve hot or at room temperature. These beans reheat really well, in case you decide to double the recipe.

Moussaka

(about 6-8 servings)

Moussaka is usually considered a Greek dish although there are different versions of it to be found throughout the Mediterranean and Middle East. The seasonings might differ a bit as well as the vegetables used. It might be served hot or cold, with or without the creamy cheese enhanced béchamel.

Whenever I make moussaka, I prefer preparing the meat sauce the day before because it just tastes so much better when the flavors have had the chance to meld.

meat sauce
2 tsp olive oil
1 3/4 - 2 lbs lean ground lamb or beef
1 large onion, chopped
2-3 large cloves garlic, minced
1 tsp salt
1/2 tsp dried oregano
1/2 tsp cinnamon
1/4 tsp cardamom
1/4 tsp freshly ground black pepper
1/8 tsp allspice
1/2 cup dry red wine
15oz can crushed or pureed tomatoes
2 bay leaves
1/4 cup fresh parsley, chopped

Heat the olive oil in a large pot (with lid) over medium high heat. Cook the lamb or beef until it's nicely browned. Reduce the heat to medium low and add the onions and garlic. Continue to cook until the onions have softened.

Stir in the salt, oregano, cinnamon, cardamom, pepper, and allspice. Cook for about 2 minutes while stirring, then pour in the wine and continue to cook another minute or two.

Stir in the tomatoes and add the bay leaves. Reduce the heat to low, cover the pot and allow the sauce to gently simmer for about an hour or so.

Check and adjust the seasoning, if needed. Remove from heat, stir in the parsley and allow to cool. Store in the refrigerator overnight or until you are ready to assemble the moussaka.

eggplant
2 - 3 tbsp olive oil
1 clove garlic minced
2 large eggplant

Combine the olive oil and garlic in a small container and allow to fuse for at least 30 minutes or longer.

Wash, then slice the eggplant into slices about 1/2 inch thick. Place the slices in a single layer onto a baking sheet lined with parchment paper or foil. Lightly brush the tops with the garlicky oil. If there's any oil left over, set that aside to grease the baking dish later.

Place the sheet into the middle of the oven and broil the slices until the tops are lightly browned. My oven has a Hi and Lo broiling setting. I used the Hi setting and it took about 12 minutes for the eggplant to be done.

Remove the eggplant from the oven and allow to cool.

béchamel
4 tbsp butter
1/2 cup flour
2 2/3 cups milk
1/4 tsp salt
3 eggs, lightly beaten
3/4 cup pecorino romano
2 pinches nutmeg/mace

Melt the butter in a saucepan over medium heat. Slowly whisk in the flour and cook for about 1-2 minutes. Slowly whisk in the milk until you have a smooth mixture. Stir in the salt and cook, stirring until the sauce thickens; about 5-8 minutes. Remove from heat.

Whisk a small amount of the hot sauce into the eggs, then whisk the egg mixture back into the béchamel. Stir in the cheese, reserving a tablespoon or so to sprinkle over the top of the casserole later. Stir in the nutmeg or mace and set aside.

To assemble

Preheat oven to 350°F.

Grease a 3 qt baking dish with any leftover garlic oil or use extra olive oil. Place a single layer of eggplant over the bottom of the dish and cover that with a layer of meat sauce. Repeat and continue until all of the eggplant and meat sauce has been used up. The baking dish I used measured 8.5" x 11" x 3". I ended up with 3 layers of eggplant and 2 layers of meat sauce.

Spread the béchamel over the top of the layered eggplant and meat sauce layers. Sprinkle the reserved pecorino romano over the top.

Bake for about 1 hour or until the casserole is bubbling hot. Remove from the oven and allow to stand for about 10-15 minutes before cutting into it.

Red Chard with Currants & Feta

(4 servings)

Almost everywhere I go here on the Olympic Peninsula, I come across bunches of beets and chard. Both crops appear to be abundant here. The chard especially always looks very colorful and inviting; bunches of rainbow and reds.

I wanted to try something a bit different with the chard (other than braising it with lemon and garlic). I found an interesting recipe on Epicurious which added currants and feta cheese. The finished dish was delicious! I will definitely make this again.

adapted from Epicurious
1 bunch chard, about 1 lb
1 tbsp olive oil
1 large clove garlic, pressed or finely minced
1/4 tsp salt, or to taste
a few grinds of black pepper
2- 3 pinches red pepper flakes
2 tbsp water
3 tbsp dried currants
1/3 cup crumbled feta

Wash the chard and shake off the excess water. It's not necessary to dry. Trim off the very ends of the chard, then cut the stems into one inch pieces. Set aside. Cut the leaves into one inch ribbons. Set aside.

Heat the olive oil in a heavy pot over a medium flame. Add the garlic and saute until it begins to brown. Quickly add the reserved stems and cook for about 4 minutes, stirring from time to time.

Add the sliced leaves. Sprinkle the salt, pepper and red pepper flakes evenly over the chard and add the water and currants. Cook about 3-5 minutes. (I cooked mine for 5 minutes. That was too much for me personally. I would have preferred it crispier. So, watch the chard carefully until you like the texture.)

Remove from heat and stir in the feta.

Roasted Red Bell Pepper Salad

(4-6 servings)

Freshly roasted bell pepper salads are wonderful! I've always had a fondness for red peppers, but if you prefer a colorful salad you could use two red, two yellow and two green bell peppers instead.

I've kept the seasoning for this salad simple, but if you are inclined, you could add a bit of fresh minced garlic, parsley or mint!

6 red bell peppers
1-2 tbsp balsamic vinegar
salt and freshly cracked pepper, to taste

Preheat *oven to 450°F.

Wash, then cut the bell peppers in half, lengthwise. Remove the seeds and place them cut side down in a single layer on a lined (foil or parchment paper will work) baking sheet. You can use an unlined sheet in a pinch, however you might end up with a bit of a cleaning chore.

Place the peppers into the middle of the oven and roast for about 15-20 minutes. When the skins have begun to blacken and puff up somewhat, remove the peppers from the oven. Allow them to cool. *I roast these in a small counter top convection oven, you might have to adjust the heat and/or roasting time a bit if using a larger conventional oven.

Slip the skins off the peppers. Slice the peppers into bite sized strips and place them into a bowl.

Sprinkle with a bit of salt and pepper and drizzle one tablespoon of balsamic vinegar to start. Toss the salad and taste and adjust the seasonings if needed. I will often add a touch more vinegar later because the peppers will release a bit of liquid if they have sat a while.

Moroccan Carrot Salad

(2-3 servings)

Years ago in Toronto I had a nice little flat on the top floor of an old Victorian house near the annex. There was a second flat up there shared by two students, one of them a lovely young woman of Moroccan descent, Razika. She was an amazing cook. It was in their home I tasted my first chicken tagine as well as this amazing carrot salad.

Back then Razika had shown me how she made her salad. Over the years I suspect I may have inadvertently made a few changes. I no longer remember if Razika added chopped parsley or cilantro to hers, used butter or olive oil or whether she added a tiny bit of cinnamon which is rather nice in this salad. However, one thing has remained constant for me. I still love this dish as much as I did the very first time I tried it.

1 tbsp butter
2 cloves garlic minced
1 lb carrots, washed and sliced about 1/4" thick
2 tbsp water
1/2 tsp cumin
1/4 tsp sweet paprika
1/4 tsp salt
a few pinches of cayenne pepper or more, to taste
a pinch or two cinnamon
1-3 tbsp freshly squeezed lemon juice, to taste
2 tbsp cilantro, chopped

Melt the butter in a saucepan with a tight fitting lid over medium low heat and add the garlic. Stir until the mixture becomes fragrant and the butter begins to brown slightly. Quickly stir in the carrots and water. Cover the pot. Cook for about 5-8 minutes or until the carrots are tender but with a bit of a bite left.

Remove the lid and increase the heat. Continue to cook the carrots while stirring until the water has completely evaporated. Remove from heat and cool.

Combine the cumin, paprika, cayenne, cinnamon and salt  and sprinkle the mixture evenly over the carrots. Toss until they are evenly coated with the spice mixture. Sprinkle the lemon juice over the salad and toss. Taste and make adjustments adding more lemon juice or spices as needed.

Top with the chopped cilantro and serve at room temperature.

Stuffed Zucchini

(4 servings)

This tasty Mediterranean dish is often made with lamb or beef. I used ground turkey thighs this time and thought they were quite good.  This entire recipe calls for only half a pound of meat!

3 medium zucchini, about 2 1/2 lbs

1/2 lb ground turkey, lamb or beef
1/2 cup raw long grain rice
2 tbsp currants
2 tbsp fresh dill, chopped or 2 tsp dried dill
2 tbsp fresh mint, chopped or 2 tsp dried mint
1/2 tsp salt
1/4 tsp cardamom
1/4 tsp allspice
1/4 tsp freshly cracked black pepper
1 tbsp concentrated tomato paste

1 tbsp olive oil
2 tsp garlic, minced
1 small yellow onion, chopped
1 28oz can diced tomatoes
1 tbsp concentrated tomato paste
1 tbsp fresh chopped mint or 1 tsp dried mint
2 cups chicken broth or beef broth if using beef or lamb
salt and freshly cracked pepper, to taste


Wash the zucchini and cut each one into 3 or 4 sections. Using a melon scoop, scoop out the insides of each section leaving a "floor" in each one. You will end up with little zucchini "cups". Reserve the pulp for another use (I will post a recipe tomorrow). Set aside.

Combine the ground meat, rice, currants, dill, mint, salt, cardamom, allspice, pepper and tomato paste until well mixed.

Fill the hollowed out zucchini loosely with the meat mixture; the rice will expand during cooking and if the filling is too tight, the zucchini containers will burst.

Heat the olive oil in a heavy pot with a tight fitting container. Add the garlic and saute for a minute or so, then add the onion. Saute the mixture until the onion has softened and becomes translucent. Stir in the tomatoes, tomato paste and mint.

Place the stuffed zucchini in the pot with the tops facing up. Distribute the tomato mixture evenly around the zucchini.

Pour in the broth and cover the pot. Simmer over low heat for about an hour or until the meat and rice are cooked.

Remove the zucchini from the pot and increase the heat. Briskly cook the tomato mixture until the liquid has reduced by about half; about 10 minutes. Taste the sauce for seasoning and add salt and pepper, if needed. Return the zucchini briefly to the pot to reheat, then serve.

Butternut Squash and Tahini Spread

(about 6 servings)

Recently I received "Jerusalem" by Yotam Ottolenghi and Sami Tamimi as a birthday present. I was thrilled because this is a book I was planning on getting after thoroughly enjoying Ottolenghi's, "Plenty". Unlike Plenty, Jerusalem is not strictly vegetarian. It explores (the London based) Ottolenghi's and Tamimi's vibrant cultures and cuisines of their home city. This delightful cookbook contains wonderful recipes, interesting anecdotes and beautiful photographs of both food and one of the most intriguing cities on this earth.

There are quite a few recipes I have bookmarked to try. I decided to start with this butternut squash and tahini spread. It reminds me a bit of a recipe in one of Paula Wolfert's cookbooks, but I think she uses summer squash and adds cumin and lemon juice to her version.

I've made a few minor changes (I'm not a big fan of raw garlic [two cloves seemed a lot] and I didn't have date syrup), however you can find the original recipe reprinted at, The Guardian.

This spread is amazing, and for me a welcome change from baba ghanoush which I make frequently.

adapted from Jerusalem, by Yotam Ottolenghi and Sami Tamimi, ©2012
1  large butternut squash, about 2 lbs

4 small garlic cloves, peeled

1 tbsp olive oil
1 tsp ground cinnamon
1/2 tsp salt
5 tbsp tahini paste
1/2 cup Greek yogurt
1 1/2 tsp molasses
1/2 tsp water, if the molasses are super thick
1 tsp white sesame seeds, lightly toasted

1 tbsp fresh coriander, chopped

Preheat oven to 400°F.

Wash the squash and cut in half lengthwise. Scoop out the seeds and then cut each half in half again, lengthwise.

Arrange in a single layer on a baking sheet lined with parchment paper with the skin side down.

Place one garlic clove onto each of the four pieces, then drizzle the olive oil evenly over the squash. Sprinkle the cinnamon evenly over the squash followed by the salt.

Bake for about 1 1/2 hours or until the squash is tender. Remove from oven and allow to cool completely.

Remove the roasted garlic cloves and place those into the bowl of a food processor. Scrape the squash flesh out of the skins and add that to the food processor as well.

Add the tahini and yogurt. Cover and pulse until the mixture is smooth. Taste and adjust the seasoning if necessary. (I was tempted to add a pinch of cayenne at this point, but I stopped myself; perhaps next time.)

Spread the squash mixture over a plate. Drizzle the molasses (thinned with water if it's too thick) over the spread. Sprinkle with the sesame seeds and chopped coriander.

Serve with cut up vegetables, crackers or pita bread.

Roasted Red Pepper Coulis

(about 1 1/2 cups)

This delicious and flavourful sauce is quite simple to make and pairs well with a variety of dishes. It's wonderful with steamed vegetables such as cauliflower, fish and shellfish, poultry, roasted meat, even over cooked rice or noodles.

I like to keep mine simple adding just a small amount of olive oil, balsamic vinegar, salt and pepper. You can always add minced garlic, shallots, chives or parsley to yours, if you wish.

3 red bell peppers
2 tsp olive oil
1 tsp balsamic vinegar
salt and freshly ground pepper, to taste


Preheat oven to 450°F.

Wash the peppers. Cut in half and remove the seeds. Place the peppers skin side up onto a baking sheet lined with parchment paper or aluminum foil, keeping everything in one single layer.

Bake in the middle of the oven for about 20-30  minutes or until the tops are blistered. Remove from oven and cool.

Slip the blistered skins off the peppers and place them into the bowl of a food processor. I like to do this directly over the bowl to catch any juices that might be dripping. Add the olive oil, vinegar, salt and pepper and process until smooth.

Check and adjust the seasoning, if necessary.

Marinated Zucchini

(4 servings)

Marinated vegetables are often found on tables throughout the Mediterranean. This is an easy dish to prepare and works well with various vegetables. I've made it with red and green bell peppers, eggplant, and several different types of summer squash.

I try to purchase local produce whenever I can. This week the markets were filled with organic green and yellow zucchini grown near Dallas. This rather bland (in my opinion) vegetable can be transformed into a delicious side dish when prepared this way. You just need the patience to wait for 24 hours or so, (when it seems to taste best), although I have prepared it early in the morning and served it later that evening and it was already very tasty.

This is one of those dishes that's easy to experiment with. You can try different types of vinegar, swap out the wine with broth, or use different herbs such as basil or mint. I have even added hot seasoned sesame oil on occasion.  Whatever works with the meal you plan on serving it with. This make ahead dish is quite versatile.

It can be served warm or cold. I love it best at room temperature.

1 1/2 lbs zucchini
salt
2 tbsp olive oil
2 large cloves garlic, sliced
salt (if needed) and freshly ground pepper
1/4 cup white wine vinegar
1/4 cup white wine
1 tbsp honey or agave nectar
a pinch or two red pepper flakes
2 tbsp freshly chopped parsley

Wash and trim the zucchini, then slice it into pieces about 1/2 an inch thick.

Lay them out in a single layer and sprinkle lightly with salt. Set aside for about an hour.

Dry the zucchini with a kitchen towel.

Heat the olive oil in a large skillet. Add the garlic and  saute until it begins to brown. Carefully remove all of the garlic and reserve.  Add the zucchini and fry the slices until they are lightly browned.

Place the fried zucchini slices onto a serving dish. Sprinkle with salt, if needed and freshly ground pepper.

Pour the vinegar and wine into the skillet. Add the honey, red pepper flakes, parsley and reserved garlic slices. Bring the mixture to a simmer, then spoon it evenly over the zucchini slices. Cover and set aside for about 12, up to 24 hours before serving.

Kalamata Olive Tapenade

This tasty French spread can be used with grilled chicken or fish, vegetables, fruit, salads or slathered on crackers. I've been enjoying it with toast, pears and blue cheese. There are many versions of tapenade depending on where it's made, but it always contains olives, usually black, sometimes green.

The very first time I made this, I didn't have a food processor, so I spent a good 25 minutes or so, pounding it in a mortar with a pestle. Now, I toss everything into the bowl of a food processor and it's ready in minutes.

1 cup pitted kalamata olives, drained
1 tbsp anchovy paste (optional)
2 tsp capers, drained
1/4-1/2 small clove garlic
1/2-1 tsp fresh lemon zest
the leaves from a small sprig of fresh thyme
salt (if not using anchovy paste) and freshly ground black pepper, to taste
1-2 tbsp olive oil

Place the olives, anchovy paste, capers, garlic, lemon zest, thyme and black pepper into the bowl of a food processor. Pulse until everything is smooth. Check and adjust the seasoning.

With the motor running, drizzle in the oil until you have a consistency you like.

This will keep refrigerated for about two weeks.

Moroccan Quinoa Salad

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(about 4 servings)

This flavourful and exotic salad is a great choice for potlucks as it travels really well. I used to make this with couscous and added olive oil. The quinoa makes a great substitute and I don't miss the oil at all in this version.

I love this combination of spices; cumin, ginger, cardamom and cinnamon with a pleasant kick from the Harissa.

2 cups chicken broth or vegetable broth
1 tsp cumin
1/2 tsp ground ginger
1/2 tsp cardamom
1/4 tsp cinnamon
1 cup quinoa
juice from 1/2 lemon, or more to taste
2 tsp honey
1/2 tsp (or more to taste) Harissa
1 large carrot, shredded
1/4 cup dried currants
1 green onion, thinly sliced
2 tbsp cilantro, chopped
salt, if needed

Heat the chicken broth in a saucepan and add the cumin, ginger, cardamom and cinnamon. Stir in the quinoa (check the package to see if it needs to be rinsed in water first). Simmer gently for about 15-20 minutes. Remove from heat when most of the liquid has been absorbed into the quinoa. Allow to cool.

Combine the lemon juice, honey and Harissa in a bowl. Stir in the cooled quinoa, shredded, carrot, currants, green onion and cilantro.

Check and adjust the seasoning, if necessary.

Mediterranean Salad with Quinoa

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(4 servings)

Throughout the week I've been eating a lot of green leafy salads. I made this tasty salad a couple of days ago to change things up a bit. I decided to give rainbow quinoa a try and although the package directed me to cook this 5 minutes longer (than the conventional white quinoa), it was done in about 15 minutes.

This salad held up quite well for about three days in my refrigerator.

3/4 cup quinoa
1 1/2 cups water
2 plum tomatoes, diced
1 english cucumber, diced
2 green onions, thinly sliced
2-4 tbsp fresh parsley, chopped
2-4 tbsp fresh mint, chopped
1 tbsp olive oil
freshly squeezed juice from up to a whole lemon
salt and freshly ground pepper

Rinse the quinoa in cold water. Place into a pot with 1 1/2 cups of water and bring to a boil. Reduce the heat and cook until the water has absorbed into the quinoa; about 15 minutes. Cool.

Combine the tomatoes, cucumber, green onion, parsley, mint and olive oil with the quinoa in a non reactive bowl (if you plan on keeping it longer than a day).

Keep adding small amounts of lemon juice, salt and pepper while tossing until you like how your salad is seasoned.

Serve. This salad will keep for a couple of days refrigerated.

Mediterranean Olive Pesto

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(6-8 servings)

This chunky pesto contains everything I love. It comes together very quickly and if there's any left over, it will keep well refrigerated for about a week or so.

On occasion I will swap a couple of things out, (depending on what's available at the olive bar) but this is basically how I have been making this pesto for years.

Roasted Red Pepper Hummus

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(about 2 cups)

Last night by the time I got home with the groceries, I didn't feel much like cooking. So, I made some hummus which is always quick and easy.

I was going to make a simple one with lemon juice and garlic when I noticed a jar of roasted red peppers I had picked up on sale a couple of weeks ago.

1 16 oz can chick peas, drained (garbanzo beans)
1/2 cup roasted red pepper  (I used some from a jar although this would probably be better if you roasted a couple of fresh ones).
1/4 cup tahini (sesame seed paste)
1/4 cup water
1 clove garlic
1 tbsp sweet paprika
1/2 tsp hot paprika
pinch of cumin
3 tbsp fresh lemon juice
2 tbsp olive oil
salt and freshly ground black pepper to taste

Place all the ingredients into the bowl of a food processor and process until smooth.

Serve with pita bread or crackers

Feta Cheese Spread

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(4-6 servings)

Whenever I don't feel like cooking, I resort to cheese and crackers. This spread is much nicer than plain slices of cheese, and it's quick and easy to make.

1/2 lb feta cheese
1 small clove garlic
1 tsp Hungarian sweet paprika
1 tsp Hungarian hot paprika
1 tsp dried mint
2 tbsp olive oil

Place all the ingredients into the bowl of a food proceesor and process until smooth.

Drizzle with a bit of olive oil and serve with bread or crackers.