Posts Tagged ‘Bob’s Red Mill’
When I don’t feel like cooking and I ask Mike to cook for us, we inevitably end up with one of two things for dinner: eggs or foul m’demmas (an Egyptian dish of mashed fava beans with garlic, tomato, parsley, cumin, lemon, and olive oil).
Now, I love eggs in all their incarnations, and Egyptian food is always a favorite. But sometimes I wish the hubby would whip up something different, like, oh I don’t know, say a roast chicken with gravy or beef bourguignon. (Wishful thinking, right?) (more…)
One of the perks of living in Florida is that when fruit trees bear fruit, people suddenly have more than they know what do with, and the wealth inevitably gets shared. I remember waking up to a huge box of mangos on my front porch one morning when I lived there during law school…
One of my friend’s parents’ had a mango tree in their backyard (along with a grapefruit tree, those lucky ducks) and I was absolutely certain the fruit was from her family (who also frequently dropped off oranges and avocados that they got from a friend who also had fruit trees). (more…)
Like I mentioned here, I’m kind-of particular about my cake. (As Mike likes to tell me, I’m kind-of particular about a lot of food-related stuff, but that remains to be proven and is an entirely different discussion for another day.)
Anyway. I don’t think there is anything more disappointing than seeing an absolutely stunning cake and then sinking your teeth into what you think will be pure bliss, and realizing that it tastes like rubbery-textured cardboard.
Such a bummer. (more…)
Photo (taken by yours truly) of Mujaddara Burghul from my cookbook, An Edible Mosaic: Middle Eastern Fare with Extraordinary Flair.
If you’re curious about Middle Eastern food and looking for a good recipe to start with, Mujaddara Burghul, otherwise known as Lentil & Bulgur Wheat Pilaf with Caramelized Onion, is the perfect dish.
It’s very healthy with lentils and whole-grain bulgur wheat as its main ingredients. (Since it’s a vegetarian meal, it’s easy on the wallet too!) It couldn’t be simpler to make…if making rice intimidates you, know that bulgur is much more forgiving than rice. And with caramelized onion and the perfect blend of spices, it’s incredibly flavorful.
I make granola frequently and I’ve shared a couple recipes for it (this Pumpkin Spice version is one of my favs when autumn is in the air and even when it’s not), but I’ve never tried my hand at homemade cereal before. (You know, the flake kind.) Until now.
When we’re on vacation Mike has an anti-cell phone policy – he likes us to leave our phones in the hotel room when we leave in the morning. His idea is that not only does this give us a nice little break from work, but it also lets us focus on having fun and spending time together. Yup, my hubby is thoughtful like that.
But what happens when people email me and I have urgent business to attend to? ;) (Not to mention when people email Mike, which actually is urgent…sometimes.) (more…)
Hello, Dear Readers! I have some exciting news for you today, and if you love peanut butter and oats as much as I do, I think you’ll be thrilled! (more…)