Mid-East chickpea soup recipe

An easy vegetable soup with chickpeas and a fresh taste (garlic, lemon, parsley, mint- typical Mid-East combo) that will brighten your taste-buds and make promises about spring.

chickpea soup with yogurt & mint

chickpea soup with yogurt & mint

Nothing easier than just throwing it all in a pot (medium sized):

26 oz can of chickpeas or use dried- 1 1/2 cups after soaking

1 litre of broth (water and bouillon is fine)

any combo of chopped fresh veggies- cauliflower, zucchini, onion, carrot, celery, kale…

3 chopped tomatoes

4 or 5 large cloves of garlic, sliced thinly (Think of it as a vegetable.)

1/2 teaspoon cumin

1-2 teaspoon turmeric (anti-inflammatory)

salt to taste

chili sauce or powder to taste, optional

Bring to boil for a few minutes and then simmer until veggies are cooked to your preference.

Now the magic- Just before serving add:

1/4 cup lemon juice

1/2 bunch chopped parsley

2 green onions, sliced thinly

Serve with a dollop of yogurt and sprinkle generously with dried mint.

Fancy cooks can prepare the yogurt ahead of time with generous amounts of dried or fresh mint, salt and raw crushed garlic to taste.

This soup will have you holding the bowl with both hands, drawing the scent in deeply and giving thanks.

Pho (pronounced “fow”) Asian noodle soup recipe

Pho

   Ingredients in bold.

Charring ginger in the wood stove.

Charring ginger in the wood stove.

Make broth:

1.5 litres of broth (Water with bouillon works fine for me, but my Cambodian friend insists homemade broth from bone is the only way.)

-charred ginger, several garlic cloves, onions or shallots cut in chunks

 

I used cheesecloth to make a spice bag.

I used cheesecloth to make a spice bag.

-a spice bag (bouquet garni) containing:

 1/2 cinnamon stick

1 – 2 whole cloves

8 cardamom pods, cracked

4 tsp each of corriander seed and fennel seed, ground together

charred ginger, shallots, honey, fish sauce, garlic & fresh turmeric

charred ginger, shallots, honey, fish sauce, garlic & fresh turmeric

 

(I added a bunch of dried basil and ground in a bunch of mustard seeds and 2 tsp. cumin seeds…I can’t resist throwing things in. I also added 1 chopped fresh turmeric root for its anti-inflammatory properties.)

 

 

spice bag / bouquet garni spice bag/ bouquet garni

simmering stock

simmering stock

 

Bring broth to a boil and then simmer- the longer the better- until aromatic. Strain.

Then adjust the taste with the four essentials of Eastern Asian food- salty, sour, hot and sweet. I used lots of fish sauce, lime juice, fresh red chili and raw honey.

 

carrots, broccoli, shrimp, rice noodle, bok choy

carrots, broccoli, shrimp, rice noodle, bok choy

In a large bowl arrange cooked veggies (broccoli, cauliflower, bok choy- whatever’s in the fridge), cooked rice noodle and a cooked protein (tofu or shrimp or thinly-sliced beef or chicken.)

Pour hot broth over this and serve with your choice of garnishes:

bean sprouts, fresh basil, mint, cilantro, hoisin sauce, chilies, lime.

Enjoy!

Middle Eastern Chicken recipe

Crispy tasty chicken made with zakat.

food-image-8

 

Zakat is a popular spice combo used in the Middle East, often simply sprinkled on flat bread with olive oil and baked.

Buy Zakat at a Mid-East grocer or mix your own by combining sesame seeds, thyme, sumac and salt.

 

food-image-10Sprinkle chicken pieces on both sides with olive oil and a generous amount of zakat. Marinade at least an hour (in the fridge). I used chicken thighs, but drumsticks and breast strips are yummy too.

Cook at 350 until cooked through and crispy outside, about 30 minutes depending on your choice of cut.

 

olives, cold Mid-East chicken and cottage cheese

olives, cold Mid-East chicken and cottage cheese

Leftovers are mighty good cold.

Japanese gyoza recipe (a.k.a. Chinese pot-stickers)

A Japanese teacher invited a bunch of us newly-arrived English teachers from Canada, U.K. and Australia to her home. The activity waiting for us was gyoza-stuffing. We sat around a table and scooped spoonfuls of the stuffing into dumpling wrappers and chatted. When we’d finish a pile, our host would take them into the kitchen for a few moments and come back with hot treasures that we dipped in a sauce that dribbled down our chins. Delectable. Her stuffing was cabbage, minced pork, carrots, garlic, and pickled ginger.

garlic, ginger,carrots, cabbage and dumpling wrappers. Fresh red chili and tamari sauce for dipping.

garlic, ginger,carrots, cabbage and dumpling wrappers. Fresh red chili and tamari sauce for dipping.

Gyozas are stuffed dumplings that are fried and steamed at the same time.

Suggested stuffings:

1- cabbage, carrots, tofu, ginger and garlic

2- minced pork, garlic, ginger

3- scrambled egg, green onion

4- shrimp, corriander

use the back of a spoon to wet the outer edge of dumpling wrapper

use the back of a spoon to wet the outer edge of dumpling wrapper

The combinations are limitless. On St. Laurent in Montreal’s Chinatown there is an exceptional gyoza shop that’s always packed with diners. They serve only gyoza, but the menu is four pages long.

The dumpling wraps are available at Asian shops but I noticed the package also says “perogy wrappers” so that may be easier to find in some towns. I always buy a few packages and freeze them until the urge for gyoza hits.

add stuffing

add stuffing

 

So here we go- this is more fun with company- thanks Anne!

 

Grate all ingredients (or in the case of shrimp, chop small) and mix in a big bowl.

 

moistened edges stick easily

moistened edges stick easily

Put one wrapper flat on your hand and use the back of a wet spoon to moisten the outer edge.

 

Put a big spoonful of stuffing in the middle, fold it over and squeeze the edges shut in a half-moon shape.

 

stuffed gyozas

stuffed gyozas

 

 

 

Yeah, maybe put some music on.

 

 

non-stick pan

non-stick pan

 

Put a little oil in a non-stick pan and bring up to medium heat.

Place the gyozas in the pan and shake to be sure they aren’t stuck.

Stand back and add a little water. Say 1/4 cup.

Cover.

hot gyoza

hot gyoza

 

 

They take about 10 minutes- just check the bottoms- they’ll be brown and crispy.

By now they’ll be stuck together- hence the Chinese name: pot-stickers.

brown and crispy on the bottom

brown and crispy on the bottom

 

 

 

 

Flipped a few here so you can see the colour.

Gyozas freeze well.

dip in sauce

dip in sauce

The sauce is vital. You can use tamari sauce with a bit of water to thin it, or soy sauce thinned by 50% water or, if you’re lucky, you can find and buy gyoza sauce.

Regardless, add a teaspoon plus of fresh red chili sauce (comes in jars- most grocery stores carry this now) to about 3 tablespoons of tamari. It’s thin and drippy.

Dip and slurp and tell me you love me.

First taste of green in Ontario/Quebec- fiddleheads

How to pick & cook fiddleheads:

picking fiddleheads

picking fiddleheads

 

If it looks like a fiddlehead- it is. Fern leaves first emerge curled tightly into buttons called fiddleheads. Pluck them before they unfurl into giant fronds (or pick them up now at the farmers’ market, most grocers…) Store in cold water.

 

Pluck the fiddlehead as it first emerges.

Pluck the fiddlehead as it first emerges.

 

place in cold water, boil, drain, repeat twice more

place in cold water, boil, drain, repeat twice more

Fiddleheads are mild-tasting. They’re full of EPA omega-3 fatty acids & high concentrations of antioxidants. Also vitamins A & C, potassium, iron & calcium.

No need to clean them- just cover with cold water in a pot and bring to a boil. As soon as the boil is reached, drain the water.

Repeat 2 more times: cold-boil-drain.

Fiddleheads will be perfectly cooked & cleaned. The water from the first 2 drains will be brown but the third time it will be green.

serve with lemon &/or butter

serve with lemon &/or butter

Season with lemon (I’m out of fresh) or butter and pepper or tamari.

Side with boiled eggs, fish, chicken or ham. Good in fried rice; cold salads with lemon, diced peppers & pickled red onion.

So good…a distinctive taste of spring in my area of the world.

Indian chai recipe

My friends say this taste is synonymous with my home, but for me, the taste is India itself.

cardomom pods, cinnamon stick, black tea

cardomom pods, cinnamon stick, black tea

Put a bit of water in a pot with crushed cinnamon stick, cloves and cardamom pods (1/3 stick cinnamon, 1 whole clove and 3 pods per person).

Boil this for a few minutes, then add a mug of milk for each person ( I use rice milk, but a mix of soy and rice is really good, or regular old cow’s milk.) Add a black tea bag per person.

Heat gently and add 1/2 – 1 teaspoon honey per person or to taste. Leave it on the stove until you can’t resist the smell. The longer you leave it, the better it tastes.

Another option: use loose black tea and put it in the pot with the boiling spices before simmering. This is more traditional but I find it too strong.

Whatever gets me through the Ottawa winter is a good thing.

Whatever gets me through the Ottawa winter is a good thing.

Village lamb moussaka- Turkish recipe

I write “Village” moussaka, but I mean “cheap & simple”, quite different from the online recipes I see.

mint, salje, rosemary, thyme, fried eggplant, onion, garlic

mint, salje, rosemary, thyme, fried eggplant, onion, garlic


You need:

olive oil
2 eggplants
minced lamb
generous 1/2 cup of salje (see recipe)
1 onion
garlic- a whole bulb
rosemary in any form
thyme
optional- mint

Slice eggplants into discs, sprinkle with salt, dab with paper towel once they become wet, then fry both sides in generous amount of olive oil. Set aside.

Fry onion & lamb together, then add sliced garlic and salje.

add garlic & salje to lamb & onion

add garlic & salje to lamb & onion


Turn down heat and add rosemary to taste (careful- it can be strong- if you’re using ground rosemary, start with 1/2 teaspoon and taste). Add 2 teaspoons thyme and if desired, a bit of mint. Simmer.

Taste & adjust seasoning. Remember the salje is full of salt and chili, but you may want to add these…

Using an oven dish, layer meat sauce alternating with eggplant slices. The first layer will be meat sauce, the top layer will be eggplant.

layer eggplant & lamb

layer eggplant & lamb

In Turkey we didn’t have an oven, so the eggplant was stirred into the meat sauce and they simmered together on the stovetop. Delicious and one less dish to clean.

Serve with rice or crusty baguette.

okonomiyaki recipe- Japanese, easy, gluten-free, veg or carnivore

okonomiyaki with mayo and sauce

   2013-11-01 15.37.22      I pretty much lived on okonomiyaki when I was in Osaka; it was a cheap and satisfying meal. I cooked the vegetable pancake effortlessly at home, but my favourite was hot off the grill on the street, steaming in the winter dark. The vendor/cook always tried to garnish it with tiny silver dried fish and seaweed flakes, but I would stop him in time. The mayo and “oko” sauce was all the topping it needed.

I was told that each city in Japan has its own version of okonomiyaki. When I went to Hiroshima the okonomiyaki had corn in it and that struck me as just wrong after months of the Osaka version.

consistancy is a little runny

vegetarian version

vegetarian version

You will need:

A small-medium grated cabbage,              1/3 cup water,

2-4 teaspoons grated ginger or 1-2 tablespoons sliced pickled ginger,

6-7 eggs,                                                    ¼ cup flour (rice flour works for gluten-free)

sliced bacon or ham (vegetarian version without is just as yummy),

oki sauce (see below),                                mayonnaise.

Mix everything together except the bacon. Heat a frying pan with oil and drop a big spoonful in, flattening it into a circle, any size you want. (They’re the size of a pancake in Osaka and smaller in Tokyo.) Add sliced bacon or ham on top. Cook on medium heat, flip it when it turns colour and crisps up. Leave it longer on the second side as the bacon cooks.

mayo & okonomiyaki sauce

mayo & okonomiyaki sauce

Serve with a dollop of mayo and generous squeeze of okonomiyaki sauce. Mix them on top.

Okonomiyaki sauce is vital! If you’re lucky, purchase it at an Asian food shop (T&T has it). If you can’t find it, you can make it:

Mix 60 ml tonkatsu sauce + 60 ml Worcestershire sauce + 2 tablespoons ketchup

Or, if no tonkatsu sauce is available, just make it with Worcestershire and ketchup.

Truth is, “okonomi” means “whatever you want” or “to one’s liking” so feel free to add any grated or chopped veggies. I knew people in Japan who made their okonomiyaki in layers instead of mixing it all together. One gaijin made hers by going light on the eggs and heavy on the flour and ham pieces and adding cheese. (Nothing Japanese about that!) And hey, if you like dried fish and seaweed garnish, there are lots of such little bags in the Asian stores.

Lentil soup recipes- Indian & Turkish versions

Turkish lentil soup (in bowls)

Turkish lentil soup (in bowls)

Base (Step 1 for both versions):

Pick over about a cup of orange lentils in a medium-sized soup pot. Rinse in cold water until water clears. Fill the pot with broth (or water & a bouillon cube).

Add 1 chopped onion

1 teas. turmeric

1 teas. ground cumin

Boil 20 minutes, skimming off foam. Take off the heat and blend (easy with a hand blender) a little. Leave some texture, or not, according to taste.

Version 1- Indian lentil soup

Crush together to make a paste:

3 cloves garlic

2 + teaspoons grated fresh ginger

1-2 green chilies

½ cup chopped coriander

(If you make this in bulk it can be mixed with olive oil and salt and kept in the freezer indefinitely. Scoop out a big chunk and add to fresh soup base and curries when needed.)

oil, garlic, ginger, chili & coriander freezer-handy

oil, garlic, ginger, chili & coriander freezer-handy

Add above paste to soup base with a chopped fresh tomato. Simmer and adjust thickness. Salt to taste.

spice & seeds in oil

Next- in a larger pot, heat 2 tablespoons olive oil.

Add 2 teas. mustard seeds (black/grey would be authentic)

1 teas. ground cumin

optional: cumin seeds and/or fennel seeds to taste. I like about a 1/2 teaspoon of each.

Cover the pot and shake. Let it heat on medium-low until seeds start to pop. Be patient- don’t turn it up or they’ll burn.  When they start to pop, open lid and pour the soup into the larger spiced oil pot.  Do this over the sink and stand back- it will splash!

Garnish with chopped fresh coriander. Serve with naan. Yogurt can be stirred into individual bowls to cut the heat if needed.

Variation: A lot less water and it’s dahl. Decadent dahl- add butter and some cream.

Version 2- Turkish lentil soup (mercimek)

Add a big spoonful of salce (recipe here) to soup base and simmer. Adjust thickness by boiling it down further or adding water. If you have fresh tomato and fresh mint- chop and add. Add salt to taste.

Serve with red pepper flakes and cut lemons. Squeeze lemon generously in bowls and stir.

Variation: Add cooked brown rice for a heartier soup.

Palestinian Pancakes (cauliflower fritter recipe- veg, gluten-free)

A friend from Palestine put a fritter in front of me. “Eat it,” she demanded. “My kids love this one.”

cauliflower, dill, eggs, green onion, parsley, flour, salt & pepper

cauliflower, dill, eggs, green onion, parsley, flour, salt & pepper

For gluten-free pancakes I use buckwheat flour or rice flour.

– Cut a head of cauliflower into chunks, cook or steam as you normally do.
– Pour cauliflower in a large bowl and mash.
– Add chopped bunches of herbs (yes the whole bunch). I like one of dill and one of parsley but my friend also recommends parsley and mint as a good pairing. “The more green, the better taste,” she says.
– Add 3 eggs
– Add 1/3 cup of flour
– Add a bunch of chopped green onion
– Salt & pepper to taste, can always add more later.
– Mix this up and drop into hot oiled pan.
– Flip and serve crispy.

cauliflower fritter recipe

cauliflower fritter recipe


Palestinian pancakes

Palestinian pancakes