Requests please!!

I started this blog for a number of reasons...ranging from me wanting to share my passion with the world (or whoever actually reads this), to wanting a place to write whatever I wanted about whatever I wanted, to wanting to help people add spice (no pun intended) to their culinary lives, to wanting to challenge myself to refine my culinary skills, take chances, and add new dishes to my repertoire.

This post is dedicated to my faithful followers and aimed at helping you add spice to your lives. There are a number of dishes I am known for...these are the dishes people ask me to make for events or expect as standard at all my parties. I hope to eventually upload recipes for all these dishes, but I want to know which ones you all would most like to know how to make! If there is something you have had that I have made and you want to know how to do it, add a comment and I will try to get to the dishes as soon as I can!

I love to bring others joy in the form of food, and this way I will be helping you spread the joy around! So comment please and let me know what to post next!

Lamb & Bean Stew

I originally found this recipe on Bon Apetit's website, which always features amazing cooking ideas. After going through the ingredients, I realized I did not have a few things that it called for, but I decided to just make the dish leaving out whatever I didn't have. The stew originally calls for cabbage, but I unfortunately did not have any so my version has none. Also, for any of you that know me, you know that I never follow recipes exactly! I am not a very artistic person...I cannot draw to save my life and I'm musically-challenged, but I excel in one art form: cooking. To me, cooking is an art and art must not be confined. So I often add my own touches to recipes and alhamdulillah they usually come out really great. That is what I did with this...I am going to give you the recipe for what I actually did, it is not the original one.

So here we go!

Toast the caraway seeds and coriander seeds in a small skillet on medium-high heat. They should toast until you can smell the aroma in the air. Be careful not to burn them! 

Transfer the toasted seeds into a mortar and pestle (isn't it such a beauty?!) or a spice mill and grind until it is a a fine powder with no chunks. 

Coat cleaned lamb with the coriander and caraway seed mixture as well as turmeric, coarse salt, dried mint, garlic powder, and 1 tablespoon of olive oil. Cover this and let marinate. The longer you let meats marinate, the deeper the flavors can set in and the yummier they taste. So these first steps can be done the night before. 

 After the lamb has marinated for a good amount of time, remove from the fridge and set aside. Coat a large pot with 1 tablespoon of olive oil. When the oil is hot, put lamb and 1 chopped onion in. Cook until the lamb is browned and the onion is soft. 

 When the lamb has browned, add a can of diced tomatoes (I used the ones with onion and garlic, because I love garlic) and 2 cups of tomato puree. Also add 2 bay leaves, 1 cinnamon stick, and more garlic (I used garlic powder because I was out of fresh garlic). 

 Cover and bring to a boil. 

Once it is boiling, remove the cover and add 2 cups of water. Also add a large bunch of chopped cilantro,  2 teaspoons of turmeric, 2 teaspoons cumin, 2 teaspoons allspice, and salt to taste. Turn the heat down to low and let it simmer. It should cook on low until almost all the water is gone and there is just a thick sauce. 

 Once the water has cooked down, add 2 cans of cannelini beans that have been drained. 

 Let this simmer for about 15 minutes until the beans soften and soak up the sauce. 

 You can serve with either Arabic bread (which is what I ate it with for dinner) or rice (which is what I had it with the next day). 

It has a Mediterranean flavor to it and it is extremely comforting. Sit back with a bowl of this and you will be very satisfied!

Lamb & Bean Stew (Written Recipe)

Ingredients:

Chunks of lamb meat (whatever kind you want to use)

Lamb Seasonings:

1 teaspoon caraway seeds

2 teaspoons coriander seeds

1 tablespoon olive oil 

2 teaspoons turmeric

Salt

2 teaspoons garlic powder

1 teaspoon dried mint leaves

Stew: 

1 can of diced tomatoes (I used the ones with onion and garlic in it)

2 cups tomato puree

2 bay leaves

1 cinnamon stick 

1 tablespoon garlic powder (or fresh garlic)

1 onion (chopped)

2 cups of water
Large bunch of chopped cilantro

2 cans of cannelini beans

Salt to taste

Serve over rice or with Arabic bread. 

Mortar & Pestle

Back around my birthday, my sister asked me what I wanted as a gift. I began to think of things I would like and finally decided on the perfect thing....a mortar and pestle!! For those of you who are saying "a what and a what?" ...let me show you!!

This amazing piece of marble is a must-have for any serious cook...and now, I am the proud owner of one!! I could not be more excited!

Thank you Fiyah for an amazing gift!

Training in Progress!

So I started my half marathon training 2 weeks ago...I know, I know....I was supposed to start earlier but I was busy and the weather was just blah! I had no motivation to get my bum out of the house and trek through the bitter cold to the gym. Thankfully, the weather has gotten better and the 1/2 marathon date has been getting closer so I finally started training.

It has been amazing so far! There is something so empowering about having a plan and sticking to it. Every time I complete a workout, I cross it off the list and feel a little bit more amazing =)

I just got in from a run and I feel great! I do some of my best thinking out there on the road. I love the smell of the fresh air, the wind against my face, and the clarity that the mix of endorphins and sweat brings ;)

For those of you who run, do you ever feel like you get to a point during your run that you feel like you could go forever? For me, the beginning of the run is the hardest. My body is screaming at me to stop and it takes me a bit of time to get my breathing regulated. But after that first mile, I feel like I reach a point where I feel invincible. My body no longer hurts, my breathing is back to normal, and I get this endorphin high that propels my feet to move faster. I love this feeling!

If you haven't ever ran, you should try it! Get past that little voice in your head that is telling you that you can't do it. Believe me, anyone can do it! I have seen old men and women running during some of my past races. The human body is an amazing thing and it really can do whatever you challenge it to!

Sophia's Hummus

I recently visited my dear friend Sophia in Tampa. Sophia and I met during my freshman year of college (almost 5 years ago now!) I could go on about how wonderful she is all day (mashaAllah), but the main thing you need to know about her is that she is one of the kindest people I know. She lives her life trying to be the best woman, mother, and Muslimah she can be. She is a role model for me.

On previous visits, Sophia had made me hummus and I loved it. So this time, I asked her to teach me how she does it.

The recipe is very simple, but very delicious. It is for plain hummus, but anything can be added to jazz it up.

Begin with can of chick peas, tahini, garlic, and a lemon. 

Pour the water at the top of the can of chickpeas into a cup. Save this in case you need to thin out the hummus later. 

Pour the chickpeas and the water that remains around them into a food processor. Then add in approximately 1/2 a cup of tahini (Sophia cooks much like I do, not really measuring things but eyeballing it. We used the amount of tahini shown in the picture, which I think is approximately 1/2 a cup)

Process the chick peas and tahini together until they form a paste. 

Then add 1 peeled clove of garlic and the juice of half a lemon into the mixture. Make sure there are no seeds in the mixture! They will make your hummus bitter. 

Process this together until the lemon juice and the garlic have been incorporated. Lemon juice and tahini thicken each other when they interact, so your hummus should thicken a bit. 

Once the mixture is smooth add salt to taste. 

Pour the hummus onto a plate and sprinkle with paprika and cumin. Then drizzle with olive oil. 

Enjoy! 

Sophia's Hummus (Written Recipe) 

Ingredients: 

1 can of chick peas

1/2 cup of tahini

Juice of 1/2 a lemon 

1 clove of garlic

Salt to taste

Paprika, cumin, and olive oil to garnish

Directions:

1. Put all the above ingredients in a food process. Process until it forms a smooth paste. 

2. Sprinkle with paprika and cumin then drizzle with olive oil.