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Category Archives: Mediterranean

Baba Ghanoush Two Ways: Classic & Tahini-Free

Posted on March 19, 2012 by Veronica

After last week’s sugar & booze fest, I thought it was time to break out a beautifully healthy AND delicious recipe.  I’m feeling the need to cleanse my system after indulging in a few too many “tastes” of my creations and this is a perfect way to do it: with baba ghanoush!

Never heard of it?  Baba ghanoush is a Middle Eastern roasted eggplant dip that is similar to hummus, but eggplant stands in for chickpeas.  All other ingredients are pretty much the same!

I’ve always loved hummus but was never impressed with the baba ghanoush I ordered at restaurants.  It was either too smoky or too bland, but I’m stubborn and I had it in my head that if it was prepared properly, I would love it.  So when Jenna posted a recipe for it, and her beautiful pictures mesmerized and dazzled me, convincing me that indeed, I would love it if I made it myself, I ventured forth.

Behold, the baba ghanoush.

There was much jubilation in my kitchen upon the first bite, proof that baba ghanoush is delicious!!

I made the first batch and ate it within a week, then made a tahini-free batch the following week (I ran out of tahini, plus, leaving it out made the recipe 17 Day Diet-friendly).  I actually liked the tahini-free version better, but that is more likely due to me roasting the eggplant longer (the first batch was a little undercooked) than the lack of tahini.  I definitely recommend roasting your eggplants thoroughly (like Jenna says, when you think they’re done roasting, roast them a little more), because it makes a great difference in taste.

I tell you I can’t get enough of this stuff.  I have half a jar in my fridge right now and I had to get up and take a spoonful as I was writing this blog.  And that’s my favorite way to eat it, by the way.  Straight from the jar (or the food processor) with a spoon.  I use it more like a side dish than a dip, but it’s really good with pita chips too!

Baba Ghanoush

Printable recipe
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3 medium eggplants
1/4 cup lemon juice
1/4 cup tahini
3 tablespoons extra virgin olive oil
4 cloves garlic, finely minced
1 teaspoon salt
1/2 teaspoon cumin
1/3 cup parsley, minced
Chips or bread, to serve

Prick each eggplant with a fork until the surface is covered with holes. Place the eggplants under a broiler (or on a grill) and cook for about 40 minutes, until blackened and slightly shrunken, turning occasionally. When they’re very tender, let them cool.

When cool enough to handle, scoop the eggplant flesh into a the bowl of a food processor with a spoon, discarding the skins. Add the lemon juice, tahini, olive oil, minced garlic, salt, and cumin. Process until desired texture, then add the parsley and pulse to combine. Serve with chips, pita bread, a baguette, crackers, etc.

Tahini-Free Baba Ghanoush

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3 medium eggplants
¼ cup lemon juice
¼ cup extra virgin olive oil
2 tablespoons minced garlic
1 teaspoon salt
½ teaspoon cumin
1/3 cup parsley, minced
Pita chips, crackers, or vegetables, to serve

Prick each eggplant with a fork until the surface is covered with holes. Place the eggplants under a broiler (or on a grill) and cook for about 40 minutes, until blackened and slightly shrunken, turning occasionally. When they’re very tender, let them cool.

When cool enough to handle, scoop the eggplant flesh into a the bowl of a food processor with a spoon, discarding the skins. Add the lemon juice, olive oil, minced garlic, salt, and cumin. Process until desired texture, then add the parsley and pulse to combine. Serve with chips, pita bread, a baguette, crackers, etc.

Recipes source: adapted from Jenna’s Everything Blog

A closer look at my manicure at the time I took the photos of the classic baba ghanoush: decked out in OPI’s Be a Dahlia Won’t You (I love this color! I’m a pink-aholic). I just added a few nail decals instead of trying to do nail art by hand-much easier (and prettier)!

P.S. Please email me at vraklis@yahoo.com if you have any trouble leaving comments.  I’ve gotten two complaints within the last couple days, and would like to determine if this is my blog’s problem, or if it was just those two people having trouble with their own computers.  Thanks!

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Posted in Snacks & Appetizers, Lighter Fare, Mediterranean, Manicures/Nail Art and tagged , , , , , , . Bookmark the permalink.

Chicken Shawarma Pita Sandwiches

Posted on August 23, 2011 by Veronica

I don’t know what to tell you except that these are great and if you like Mediterranean foods, you need to make them! :)  I’ve discovered that no two chicken shawarma recipes are the same, and this one seems very different from all the others I’ve seen.  So I don’t know how typical or traditional this particular recipe is, but I enjoyed it nonetheless.

The chicken has a unique and potent marinade that includes plenty of acids to tenderize the meat.  I love the combination of the flavorful meat with fresh vegetables and the tahini sauce wrapped in pita bread.  I’ve been making these sandwiches for several months now and only had to tweak the recipe a little to suit my preference.  I hope you enjoy!

Chicken Shawarma Pita Sandwiches

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Chicken
2 teaspoons fenugreek
1 teaspoon cumin
1 teaspoon allspice
1 teaspoon black pepper
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon ginger
1/2 teaspoon cardamom
1/2 teaspoon ground cloves
1/2 teaspoon salt
3 tablespoons lemon juice
2 Tbsp White Vinegar
2 Tbsp Minced Garlic
2 pounds boneless, skinless chicken breasts

Tahini Sauce
1/2 cup plain yogurt
1/4 cup tahini
1/4 cup lemon juice
5 cloves garlic, minced
2 teaspoons sugar

Sandwiches
Pita bread
Shredded lettuce
Tomato slices
Cucumber slices
Red onion slices

The night before, combine spices for chicken in a gallon-size Ziploc bag and shake to combine. Add the lemon juice, vinegar, and garlic, and massage the bag to combine. Add chicken, seal, and massage the marinade around (will be thick like a paste) until all the chicken pieces are coated. Refrigerate overnight. You can also prepare the tahini sauce the night before by whisking all the ingredients together and storing in the refrigerator until it’s time to serve the sandwiches.

Grill the chicken breasts until no longer pink in the center. To serve sandwiches, fill pita bread with lettuce, chicken, tomato, cucumber, and onion, and top with tahini sauce.

Recipe source: adapted from Food o’ del Mundo

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Mediterranean Veggie Sandwich with Pesto Hummus

Posted on May 13, 2011 by Veronica

Another mouth-watering Mediterranean sandwich, bursting with fresh flavor! This recipe comes from the lovely Debbi, who was inspired by a Panera sandwich. I haven’t tried the original, but I know I like this one!

I messed up my bread (only about half my loaves ever come out right–I’m still learning) and it baked up pretty flat and wide instead of round, but if done properly with enough flour (I’m always scared to add too much), you will have a nice sandwich bread.

I know this recipe seems like a lot of work for a sandwich, but if you break down the process into steps, it’s not so bad. Make your bread one day, and make your hummus while you’re roasting the eggplant the next. Plus, it makes lots of sandwiches!

Mediterranean Veggie Sandwich with Pesto Hummus

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Tomato Basil Bread
2 1/4 teaspoons (1 package) yeast
3/4 cup warm water (110 – 115 degrees)
1/4 cup minced fresh basil, packed
1/4 cup grated Parmesan cheese
2 tablespoons tomato paste
1 tablespoon sugar
1 tablespoon olive oil
1 teaspoon salt
1/4 teaspoon crushed red pepper flakes
2 1/4 to 2 1/2 cups bread flour (I used AP)

Pesto Hummus
1 can chickpeas, rinsed and drained (water reserved)
3 tablespoons lemon juice
3 cloves garlic
1 1/2 tablespoons tahini
1/2 teaspoon salt
3 tablespoons extra-virgin olive oil
Pepper, to taste
1/2 cup (packed) fresh basil leaves
1/4 cup pine nuts, lightly toasted and cooled

Garlic-Roasted Eggplant (optional)
8 cloves garlic, minced
2 to 3 tablespoons extra-virgin olive oil
2 lb. eggplant (about 2 globe or 4 Italian)
Kosher salt
8 fresh thyme sprigs

Make the bread: In a large bowl, dissolve yeast in water. Stir in basil, Parmesan cheese, tomato paste, sugar, oil, salt, pepper flakes and 2 cups of flour. Stir in enough remaining flour to form a stiff dough. Turn onto a floured surface, knead until smooth and elastic, about 3 – 5 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about an hour. Punch down dough, knead for 1 minute. Shape into a round loaf. Place on a greased baking sheet. Cover and let rise until doubled about 1 hour. With a sharp knife, cut a large X in top of loaf. Bake at 375 for 35 minutes or until golden brown.

Make the hummus: In a food processor, combine all the ingredients. Add in reserved bean water slowly until desired consistency is reached.

Make the eggplant: Mix the minced garlic and oil together in a small bowl and set aside. Slice the eggplant into rings and toss with 1 teaspoon salt. Place in a colander and allow to drain for 30 min. Heat the oven to 400°F. Line a baking sheet with parchment.
Over the sink, gently squeeze the eggplant to extract the salty juice and wipe them dry with a paper towel. Brush each half thoroughly with the garlic olive oil. Arrange in a single layer on the baking sheet. Roast for 30 minutes-1 hour. The eggplant will collapse and the bottoms will be a deep brown caramel color. Let cool considerably before handling, at least 20 min. Gently turn the cut side up. If serving as a side dish, serve with a lemon wedge for squeezing or drizzle with vinaigrette. If using in other recipes, scoop the flesh from the skin with a spoon.

For the sandwich: Spread two slices of tomato-basil bread with Pesto Hummus, then top with  lettuce, red onions, tomatoes, cucumbers, feta, and Garlic-Roasted Eggplant (if using).

Recipe source: adapted from Debbi Does Dinner and Fine Cooking

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Posted in Burgers & Sandwiches, Lighter Fare, Mediterranean, My Favorites, Vegetarian & Vegan and tagged , , , , , , . Bookmark the permalink.

Mediterranean Tacos

Posted on May 11, 2011 by Veronica

My best good friend, Jaci, calls these her “Hook the Guy Pitas” because she gives them partial credit for hooking her own man when she came up with them on the fly using ingredients she had on hand when they were first dating.

Well, that may have worked for her (they’re still going strong more than ten years and four children later!), but mine could care less about anything that isn’t steak or spaghetti.  He’ll eat them, but I’m the one who got hooked on the pitas!  Without ever having tasted hers, I started making them in January after she shared her recipe with me, but she made sure to make them for us while we were visiting them in Texas, bless her heart.   Have you ever noticed how food prepared by someone else, especially someone you love, always tastes better, even if they made the same exact recipe that you did?

This is a pretty quick meal to throw together, and if you enjoy foods with a Middle-Eastern flare, I think you’ll like them too!

Mediterranean Tacos

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1 lb. 93% lean ground beef
1/2 onion, diced
8 oz. baby portobello mushrooms, sliced
1 small zucchini, chopped
2 cloves garlic
Mediterranean seasoning to taste*
2-3 cups baby spinach
1 diced tomato
1 cup hummus
1/2 cup feta cheese (optional)
Creamy Dill Sauce (recipe follows)
1 package pita pockets or flat bread

Brown the hamburger with the onion over medium heat. When it is mostly cooked, add in the mushrooms, zucchini, garlic, and seasoning, and continue cooking until the veggies have softened but not completely died a cooking death. Stir in the spinach and turn off the heat. It will wilt a little while you prepare the pitas. Spread hummus on the inside of the pitas, then fill with meat mixture and top with tomato, feta and serve with creamy dill sauce.

Creamy dill sauce: 1/2 cup light miracle whip, 1/2 cup lowfat buttermilk, 1 tsp dried dill, 2 tsp dried chives, 1 tsp minced onion, 1/2 tsp garlic powder. Mix until blended–best if made in advance and refrigerated so the flavors can develop. If you use mayonnaise instead of Miracle Whip, add in some sugar to cut the sourness.

Makes 8 tacos

Per taco (using half a whole wheat pita pocket): 292 calories; 12 g fat; 30 g carbohydrates; 4 g fiber; 20 g protein; 8 Points Plus

*I use 2 tablespoons of McCormicks Mediterranean Herb seasoning; Jaci uses 1/2 tablespoon Cavender’s.

Recipe source: slightly adapted from Jaci H.

Danielle (my sister), Jaci, and I at a marsh in TX.



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Muhammara (Hot Pepper Dip)

Posted on April 13, 2011 by Veronica

This spicy vegan dip originates in Syria and I didn’t discover it until my friend, Pia, introduced me to it.  It’s her favorite dip and she recommended it to me when she found out I enjoy Middle Eastern cuisine.  I knew it was right up our alley simply because it’s spicy, and since I’d seen some of the pomegranate syrup the recipe calls for at a market attached to our favorite Lebanese restaurant, I snapped a bottle up next time we were there and set out to make this dip.

It is great simply as a dip, but I’m also going to include a “recipe” for a veggie wrap that I’ve incorporated it into for quick lunches.  The first time I served this to my husband, he raved, and it wasn’t until afterward that I realized he had eaten an entirely vegan meal with no complaints. Score!

Muhammara (Hot Pepper Dip)

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1 (12 oz) jar of roasted red peppers, drained and rinsed
3/4 cup walnuts, toasted and chopped
1/2 cup breadcrumbs — 1/2 cup (I turned pita bread into crumbs in the food processor)
3 cloves garlic, minced
1 tablespoon lemon juice
2 tablespoons pomegranate molasses/syrup/concentrate
1 tablespoon sriracha hot chile sauce
1 teaspoon ground cumin
Salt and pepper to taste
1/2 cup extra virgin olive oil

Chop the peppers roughly and place them, along with all the remaining ingredients, except the olive oil, into a food processor or blender. Pulse to roughly chop the ingredients, then slowly pulse in the olive oil. Try not to purée the ingredients too much. You want the dip to have a little texture.  Adjust seasoning to taste and serve as a dip or spread with pita wedges, vegetables or kebabs.

*Veronica’s notes: the original recipe calls for four fresh red peppers which you roast before processing.  Click the recipe source link below for instructions on this if you would like to do it this way.  The original recipe also calls for red pepper flakes instead of sriracha, so that can be used in place of sriracha if you desire.  As for the pomegranate syrup, my bottle is actually a pomegranate juice concentrate and I know that Pom is now selling this so you might be able to find it where Pom brand pomegranate juice is sold if you don’t have a market that sells ethnic foods in your area.

Recipe source: Inato lang Filipino Cuisine and More


Muhammara Veggie Wrap

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You will need:

  • Muhammara
  • Black beans
  • Parsley
  • Fresh baby spinach
  • Shredded carrots
  • Tortilla, flat bread, or pita bread*

Spread muhammara down the center of your tortilla or bread, then sprinkle on some beans, a little parsley, a handful of spinach and shredded carrots.  Wrap tightly and cut in half to serve.

*I used a pita “tortilla” for my wrap bread:

Recipe source: inspired by My Kitchen Adventures

***For those who wish to participate in BSI this week, don’t forget to submit your cream cheese recipes to me by Sunday night!  Details here.***

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Posted in Burgers & Sandwiches, Condiments & ETC., Mediterranean, My Favorites, Snacks & Appetizers, Vegetarian & Vegan, Videos and tagged , , , , , , , , , . Bookmark the permalink.

Restaurant-Style Tabouli

Posted on March 31, 2011 by Veronica

Hummus and tabouli are my favorite sides to serve with Lebanese fare.  Not only are they simple to make, but crazy delicious!  My Mom’s tabouli consists predominantly of bulgar wheat, and most recipes I’ve found are the same, but I noticed when I ordered it at restaurants, it was mostly parsley with a tiny bit of bulgar in it.  Not only is this lower in calories (bonus!), but I actually prefer the taste.    The parsley and lemon make for a very refreshing salad!  Here’s my version of restaurant-style tabouli.

Restaurant-Style Tabouli

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3 bunches parsley, chopped
1/3 cup chopped onion
2 medium tomatoes, diced
1/4 cup fine bulgar wheat
1/4 cup lemon juice
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt

Mix all ingredients in a bowl, cover, and let sit overnight before serving.  There is no need to cook the bulgar, as it will absorb moisture from the salad and become tender in a few hours.

Makes 6 servings. Per serving: 76 calories; 3 g fat; 12 g carbohydrates; 3.5 g fiber; 3 g protein

Recipe by Veronica Miller

I used red onions in the first picture, and white onions in this one. You can also use green onions, if you prefer.

On a personal note: I’m leaving to visit friends in Texas so this is the last recipe I’ll be posting for a while.  I know I’m not a regular poster anyway, so you guys won’t even miss me!  Nevertheless, I will return later next week with some sweets & savories for you. You’re in for a few treats! :)

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Hummus and Baked Flour Tortilla Chips

Posted on February 24, 2011 by Veronica

Somehow, over time, hummus has become my favorite food.  The food I think I could live on if I had to choose just one.  I eat it almost every day, sometimes with pita chips, sometimes with baby carrots, and sometimes with homemade whole wheat tortilla chips. I often replace whole meals with it!

Hummus is essentially a white bean dip that originates in the Middle East and usually contains chick peas (garbanzo beans), tahini (sesame seed paste), lemon juice, olive oil, garlic, salt, and cumin.  Most basic recipes contain all these and the only difference seems to be the amount used and the preparation methods.

I’m going to share my own recipe for hummus with you, one that is not only approved by me (a lover of all hummus), but by my husband, who used to detest hummus.  I tried countless times to get him to like it, making him sample it every time I ordered it at a restaurant or bought some from the store, but he never enjoyed it until I started making it at home.  I had almost given up hope and it does me good to have converted him, because now that we’re both eating it, it doesn’t hang around as long, tempting me to eat it all in one sitting.

You can always add less or more of any of the ingredients to make it to your own tastes, and there’s no reason you can’t have some fun and make variations on this basic recipe.  I’ve made it into a sauce by adding yogurt, and I’ve also added pesto for a sandwich spread, inspired by Debbi’s recipe.  My foodie twin, Melissa (so called because we have often cooked up the same thing in our kitchens over a thousand miles apart without realizing what the other is up to), likes to mix balsamic vinaigrette with hummus for a salad dressing and I can’t wait to try it that way.  My blogger buddy, Biz, has made a beautiful beet hummus, and of course there’s always classic variations like roasted garlic & red pepper.  Let your imagination run wild!

Hummus

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2 (15.5 oz) cans chickpeas, drained and water reserved
1/4 cup extra virgin olive oil
1/4 cup tahini
1/4 cup lemon juice
3 cloves garlic, minced
1 tablespoon ground cumin
salt to taste

Toast the cumin by placing it in a microwave-safe dish and microwave for one minute or until fragrant. Combine all ingredients in food processor with 1/2 cup of the reserved water and turn on. While it is running, slowly add more reserved water (I use another 1/2 cup or more) through the feeding tube, stopping to scrape down the sides, until the hummus is your desired consistency. Continue processing until smooth. Taste and add salt if desired. I like to sprinkle mine with paprika and drizzle with olive oil for a pretty presentation, and you can also use sesame seeds and additional garbanzo beans on top. Serve with pita chips, baked flour tortilla chips (recipe follows), or baby carrots. Refrigerate leftovers in a covered container.

To make your own baked tortilla chips, cut wheat tortillas (I like whole wheat, or use corn if you’re making them for another dip, like salsa) into desired shapes and put in an even layer on a baking sheet lined with foil and sprayed with cooking oil. Spray the tortillas with oil and sprinkle on some salt. Bake at 350 until edges are starting to brown, about 5 minutes depending on size of chips, turn them and bake for a few more minutes until browned. Chips will crisp upon cooling. Store leftovers in a Ziploc bag or airtight container.

Per serving (based on 16 servings and calculated without chips or carrots): 115 calories; 6.5 g fat; 11.5 g carb; 3.8 g protein

Recipes by Veronica Miller

This recipe is linked with The Balance Broad for BSI: Cumin.

Secret Recipe Club

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Posted in Condiments & ETC., Mediterranean, My Favorites, Snacks & Appetizers, Vegetarian & Vegan and tagged , , , , , , , , , , , , , , . Bookmark the permalink.
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