![French Beans with Garlic, Cumin and Toasted Sesame]()
by Yvonne Maffei | Oct 14, 2011 | Asian, French, Gluten-Free, Recipes, Side Dishes, Summer, Vegetarian
French green beans are one of my favorite side dishes. They’re light, go well with most foods and make me feel content that I’m getting a healthy vegetable on my plate. I usually make them Italian style with garlic, tomatoes and olive oil, but this time I opted to satisfy my craving for something Asian.
I had some lovely fresh garlic, sesame seeds that were already toasted, ground cumin, and plenty of good toasted sesame oil. Other than the beans, this is all you really need to make the dish. I think a bit of fresh ginger would be nice, too.
It’s a super-quick side dish to any meal and perfect for late weeknights when you’re in the mood to smell wonderful scents coming from you kitchen. It’s good relaxation cooking.
Here’s what you’ll need to get there:
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![Ricotta Pie]()
by Yvonne Maffei | Aug 24, 2011 | Dessert, Eid, Italian, Mediterranean, Recipes, Sicilian
The last ten days of Ramadan are upon us and it’s a special time for Muslims to really try as hard as possible to dedicate a good amount of time (especially in the night hours) to prayer, spiritual reflection, repentance and worship of the Creator. Most people aren’t thinking so much of food and gatherings as much as earlier in the month, but planning for ‘Eid-ul-Fitr, or the three-day celebration that marks the end of the holy month of fasting, is somewhere in the back of our minds.
Where will ‘Eid be spent? What will we make for guests? If going to someone’s home, what’s a good hostess gift to bring? If visiting multiple families and friends, what’s an economical yet thoughtful way to say Eid Mubarak (Happy ‘Eid)?
The first day of ‘Eid (the day after the last day of Ramadan, which is also the last day of fasting) begins early. The special ‘Eid prayer is only conducted in the morning and there are usually two prayers to accomodate people, some of which begin as early as 8am. Often times the turnouts are so large that in places like Chicago, stadiums or banquet halls are rented out to fit all the people who attend.
After ‘Eid, most people will go somewhere to eat lunch or brunch, either at a restaurant or someone’s home for what is often referred to as an open house. I like to bring desserts because often times it’s either an afterthought for a busy host, and/or truly enjoyable for them and the rest of the guests to have something homemade and different from what they might be used to eating.
This ‘Eid, I’m also thinking of light foods- it’s still summer her in the Midwest and after all the scrumptuous food on ‘Eid day, it’s hard to refuse a light dessert that won’t put you over the top.
My recipe for Ricotta Pie is one such dessert that I absolutely love sharing. Most people think of ricotta cheese as going in lasagna dishes, but it’s actually a wonderful cheese for desserts, too. It bakes well, it seasons well (savory or sweet) and is lighter than cottage or cream cheeses, so pies made out of ricotta are a huge welcome when other heavier foods abound.
[yumprint-recipe id=’72’](UPDATE- this giveaway is now over)
Is there a particular food item(s) at Whole Foods Market that you would give as a gift to your family, friends or neighbors on ‘Eid?
Your answer in the comments section of this post will enter you into the giveaway for FIVE FREE Saffron Road halal frozen, redeemable at Whole Foods Markets AND a $100 Whole Foods gift card, redeemable at any U.S. Whole Foods stores.
Coupons will only be sent to U.S. addresses, as they are redeemable at Whole Foods Markets in the United States.
US Sweeps will randomly choose a winner selected from those who follow the giveaway eligibility guidelines.
Giveaway ends August 29, 2011 at 12:01 am.
To Enter the Giveaway:
*please note: if you have already subscribed and/or signed up to the pages below, there’s no need to do it again- you’re already eligible!
1) Leave a relevant comment after this post that answers the question above.
2) Subscribe to the MHK Monthly Newsletter and the blog’s email updates.
3) “Like” the Whole Foods Market Facebook Page
4) “Like” the Saffron Road Facebook Page
5) Subscribe to the Whole Story blog.
Entries (comments plus other requirements) must be received by 12:00 am on August 29, 2011
(please note: this is not a printable coupon)
Is there a particular food item(s) at Whole Foods Market that you would give as a gift to your family, friends or neighbors on ‘Eid?
![Five Layer Black Bean Dip + Homemade Tortilla Chips]()
by Yvonne Maffei | Jun 6, 2011 | American, Appetizers & Snacks, Kid-Friendly, Mexican, Recipes
This morning I had the great honor of being able to show young junior high students at a local school how to prepare a fun and healthy after-school snack that they can prepare for themselves without ever having to turn on a stove.
This demo was conducted in conjunction with IFANCA‘s initiative to talk to kids about what’s halal in commercial food products as well as how to make healthy food choices on their own. Our all-American kids love all-American food as well as food from their ethnic families’ culinary heritage, but the halal factor in store-bought products can be a bit confusing.
Asma Ahad, a food technologist at IFANCA (Islamic Food and Nutrition Council of America), was there to dispell many of the myths surrounding food ingredients and what makes them halal or not. She did a great job engaging the kids in a hands-on activity and the kids were great listeners who were totally present during the entire presentation, including, of course the one that involved the food tasting.
I showed them how to make a Five Layer Bean Dip and Homemade Tortilla Chips and also had a few helpers along the way who came up to do some of the prep with me, which was so much fun.
The recipe is below and I’ve also created this video to show you how to make it.
Five-Layer Black Bean Dip
This five-layer bean dip is more of an American favorite than anything traditionally Mexican, though enjoyed on both sides of the cultural border. It’s also incredibly versatile because you can use any kind of cheese your family likes, whole beans or smashed beans, salsa or simply cut tomatoes, guacamole or smashed avocadoes. Whatever you have on hand, this is a quick, easy and healthy snack that requires no cooking- even the kids can make it for themselves without ever touching the stove!
Five Layer Black Bean Dip
This five-layer bean dip is more of an American favorite than anything traditionally Mexican, though enjoyed on both sides of the cultural border. It’s also incredibly versatile because you can use any kind of cheese your family likes, whole beans or smashed beans, salsa or simply cut tomatoes, guacamole or smashed avocados. Whatever you have on hand, this is a quick, easy and healthy snack that requires no cooking- even the kids can make it for themselves without ever touching the stove!
Serves 6
Ingredients
2 cans (15-ounces each) black beans
1 cup sour cream, or ½ cup sour cream + ½ cup whole milk yogurt
1 cup chopped tomatoes (seeds and juices removed), or ready-made salsa
1 tablespoon jalapeño peppers or ¼ cup canned fire roasted green chiles (about 4 ounces), diced
½ cup scallions, roughly chopped
1 cup guacamole or about 2-3 firm avocados, diced
1 ½ cup shredded cheddar cheese
Fresh cilantro, roughly chopped
4 lime wedges or 1/4 cup fresh lime juice
Directions
Drain the beans of all liquids using a colander or sieve. Pour the drained beans into the bottom of a square cake pan and spread the beans evenly across the bottom.
Next, layer the sour cream or the yogurt-sour cream mixture on top of the beans. Do the same with the chopped tomatoes or salsa. Add the jalapeños and/or green chiles on top of the salsa then add the scallions.
Top with an even layer of guacamole or diced avocados then add a layer of cheddar cheese on top. Place lime wedges on the side for those who would like to squeeze on top of the dip before eating, or squeeze fresh lime juice over the entire top layer of the dip just before serving.
Scoop up with freshly baked homemade tortilla chips and a side of hot sauce, if desired.
Homemade Tortilla Chips
When buying corn tortillas, look for those that have only three key ingredients- corn, water, and lime. I have my favorite brands, but there are new ones popping up all the time that cater to the consumer interested in more natural and whole foods. It’s also best to make sure the corn used to make the tortillas is not genetically modified.
Flour tortillas should have stone ground wheat and only a few additional (all natural) ingredients.
Makes about 100 chips (if you don’t need this many just use half or less than that. The direction below can be used for any quantity)
Ingredients
1 package (10g)/284g ‘El Milagro’ corn tortillas, about 12 tortillas, or the same amount of flour tortillas
Special Equipment
Toaster oven, conventional oven or comal (cast iron skillet or pan)
Directions for Baked Tortilla Chips
Preheat oven to 350°F.
Triple up the tortillas and cut this bunch into quarters. You should have 4 sets of triangles.
Cut each set of triangle in half lengthwise.
Place on 2 baking sheets (ungreased) one up and one the opposite directions. Place in hot oven and bake for 30 minutes or until all are golden brown and crispy.
OR
Place each piece in a toaster oven. Bake at 425°F or on the ‘toast’ setting for 10 minutes.
Directions for Stovetop Tortilla Chips
Follow directions for cutting using the method above.
Use a comal, or grill pan to brown the chips on each side. Heat the pan so it is nice and hot. Place cut tortillas over the entire surface of the pan and heat for just a few minutes until one side is browned. Flip and keep on heat for about 10 seconds before removing.
![Oven Roasted Tomatoes]()
by Yvonne Maffei | May 22, 2011 | American, Gluten-Free, Italian, Mediterranean, Recipes, Side Dishes, Vegan, Vegetarian
Tomatoes may not be summer-ready here in the Midwest, but there’s no shortage of beautiful ones in the grocery store, perhaps coming in from California. I picked up some beautiful Roma variety, ripening them on the counter for several days before roasting.
After roasting, I really wasn’t sure what exactly I waould even use them for, but I knew they would be beautiful and delicious.
After oven-roasting (they can also be grilled, too, using the recipe below), they’re wonderful when pureed to make a simple pasta or pizza sauce, or just threw them on top of other vegetable mixes, in cooked rice or pasta, on top of meat or fish. You can really do whatever you like with them.
Here’s how to get them beautifully roasted in the oven:
Oven Roasted Tomatoes
Ingredients
7 Roma tomatoes
1/2 teaspoon kosher salt, or to taste
1-2 tablespoons dried parsley
1 teaspoon dried basil
good quality olive oil
Directions
Preheat oven to 425°F.
Cut each tomatoe in half and place them face up on a parchment-lined baking sheet.
Add salt, dried parsley and dried basil (as well as any other herbs you enjoy) to each tomato half.
Drizzle the tomaotes generously with olive oil.
Bake for 30 minutes. Remove from heat and process according to the recipe you will use it in.
