Considering the beautiful weather we’ve been having lately (strange, isn’t it?), this recipe for Turkey Burgers with Feta is a lovely and light way to get the grill fired up and ease into the upcoming Spring.
Typically, this is my go-to weeknight meal when I’ve got a lot of other things on my plate. They’re super quick to prepare and since they’re not fried in a skillet, you don’t have to hover over the stove until they’re done. That’s a beautiful thing… (more…)
When we look through recipes online or in magazines, what really prompts us to go out of our way to make a list and head out to the store with the intention of buying all the ingredients specifically for that recipe we enjoyed looking at so much? 
I look at food for a living, literally, and am incredibly delighted by the vibrant colors and gorgeous photography that exists in the blogosphere and in the publishing world. I can’t, however, make everything that awakens my stomach or inspires me to fly off the couch and dig into my cabinets for every spice listed in a recipe so that I, too, can make a gorgeous Thai noodle dish.
There is one Libyan dish, however, that prompted me to set out to use up our Qurbani meat to make this dish called Tbeikhet ‘Eid which features pumpkin, chickpeas and raisins. I liked the idea of using seasonal produce like pumpkin so much that I decided to give it a try, though digressing a bit by using other ingredients that I had at home that were in much need of being used: (more…)
It’s been more than ten years since I’ve eaten chorizo, a type of Spanish sausage spiced with flavors like paprika which gives it an orange color. The reason I haven’t had it in so many years is because it’s mostly made with pork. The only time I remember having it was on some tacos in Mexico during my time in the Yucatán. It’s quite popular in all Latin American countries, actually.
Chorizo and Eggs, not quite finished here
Contrary to what might be popular belief, not every Muslim family is a large one. There are people all over the world, especially in the U.S. who live far away from extended family whether overseas or across the country. There are those new to Islam who will be breaking the fast alone or with just one other person (i.e. couples, students, singles, etc.) during Ramadan.
If you’re one of those people, why not make iftar special (without all the fuss), even if it’s a small one? (more…)
How do you decide which recipes to make daily or on special occasions? What sparks your interest? A good photo? A mouth-watering description in a cookbook? The smell of a particular food coming from a neighbor’s house? A memory of someone?
For me, it’s usually a little bit of each, but this time tidbits of stories about my abuelita {grandmother} motivated me to hunt down chayote {a Caribbean squash}, stuff it with seasoned carne molida {ground beef} and serve it how she might have from her mountain home of Orocovis, Puerto Rico.
The background story is that my grandmother was an exceptional cook, someone who could whip up a meal with just a few ingredients on hand. I have some memories of her, but never of her cooking. I only remember her while she infrequently visited here in the States. She came with bundles of guava candy, coconut candy, and savory pasteles. I never knew how much people loved her food.
Until recently.
Lamb dishes are usually a must on ‘Eid day celebrations, but every culture has a different, delicious way of making it. I love this way of preparing the lamb using ingredients common in Italian cooking, but you can substitute ingredients typical of your favorite cuisine.
Serves 4
Ingredients
Directions
*Update (Jan. 26, 2020) Making this again, I’ve done things a little differently, but nonetheless still delicious. Instead of basil, I used dried oregano and ground cumin. I’ve added sweet paprika, ground red chili and tomato paste instead of tomato sauce- just working with what I have instead of what I don’t. Served atop a bed of rice or even bulgur would be good, too.
Here’s how I’ve made it recently.