Yesterday I hosted a small gathering to celebrate my sister’s birthday. I used mini wooden bread boards (that I got from my friend) and made individual cheese boards. The boards had sharp cheddar, brie, seasoned cashews (from this week’s Thai Chicken dish), olives, apple slices, crackers, olive bread, and rosemary garnish. For lunch I served three different salads (Mediterranean Quinoa, Italian Chopped, and Nectarine Fennel & Arugula). Drinks consisted of Skinny Margaritas, Mimosa’s, and mint iced tea. I decorated with colorful Gerber Daisies and spread Turkish towels (these make a great gifts) around the yard. It was a fun way to celebrate my sister’s birthday.
I was craving the True Food Kitchen vegetable crudités and decided to make my own version. I bought purple cauliflower, radishes, broccolini, red and golden beets, cucumbers, carrots, and tomatoes. I blanched the broccolini and cauliflower for a couple minutes and transferred them into an ice bath so they didn’t over cook. My girls had fun arranging all the beautiful veggies on a wood platter. For the dip I took my Caesar dressing recipe and added 4 kalamata olives (blended them into the dressing) and it tasted just like True Food Kitchen one. I served this with grilled salmon marinaded in lemon, garlic, basil, parsley, olive oil, butter, and salt & pepper.
I was cooking Middle Eastern food the other night, and decided to try something new. I had a package of Lavash in my freezer and I brushed it with olive oil, added some Za’atar spice, and baked it. Everyone loved it! I stored the leftover chips in a ziplock bag, and had it the next day with my homemade hummus.
If any of you have been following my IG account you’ve noticed I’ve been having a moment with tartine’s (tartine is French for open faced sandwich). Yesterday’s was hummus, Persian cucumber, and avocado. Monday’s was egg salad and arugula, and Sunday was mashed avocado and arugula. I was thinking of a fun way to spruce up my hummus tartine and Edamame Hummus would be perfect. Recipe below.
10 Yukon Gold Potatoes or Fingerling *any potato will work
Salt & pepper
Brabant seasoning *see below
Wash and dry your potatoes.
Use a sharp knife like a paring knife or chef’s knife. Place chopsticks or wooden spoons on either side of the potatoes before cutting to keep the knife from accidentally cutting through the potato (click here to see a video demonstration). Slice the potatoes thinly, leaving a 1/2 inch base at the bottom to hold them together (see above picture). If you don’t have chopsticks or a wooden spoon it’s ok to do it freehand.
Once your potatoes are cut line a baking sheet with parchment. Next, drizzle the potatoes olive oil and evenly coat. Then sprinkle with salt and Brabant seasoning.
Place the potatoes in the oven at 425 °F and let them bake until crispy around 35-45 mins. Halfway through baking brush the tops of the potatoes with olive oil.
Cajun Brabant Seasoning
1/4 teaspoon white pepper
1/4 teaspoon onion powder
1/4 teaspoon black pepper
1/8 teaspoon cumin
1/8 teaspoon red pepper
Place all the seasoning in a small bowl and mix to combine before sprinkling on the potatoes.
Hope everyone had a nice holiday weekend. I did a lot of cooking this weekend including this amazing Naan bread. The girls and I made it together which was a really fun activity. I’ve also been enjoying my Alo yoga class at home taught by Tom Morley. If you’re interested you can sign up at Global Tribe Retreats. Classes begin everyday at 9:30 am and meditation at 8:30 pm in the evening.
3/4 cup greek yogurt (or any yogurt or sour cream)
In a small bowl mix warm milk, sugar, and yeast. Let stand for 15 mins until the yeast is activated.
In a large mixing bowl combine flour, salt, and baking powder.
In a separate small bowl combine yogurt and egg.
Once your yeast is activated add your yeast mixture to your flour mixture. I used my Kitchen Aid mixer with my dough hook attachment. Mix together until it becomes a sticky dough. If the dough is too dry keep adding milk until you get your desired consistency. If the dough is too wet add a little extra flour.
Once all your ingredients are combined gently knead your dough into a ball.
Spray a bowl with olive oil, and place the dough inside of it. Cover with a damp towel and place your bowl in a warm area to rise for about 2 hours.
Once the dough has risen it should be about doubled in size.
Once the dough has risen, cut the dough into 12 pieces and form them into balls.
Now it’s time to make your Naan. We used a cast iron skillet but you can use any heavy bottomed skillet. Oil your skillet and heat to medium. Working with one ball at a time, roll it out until it is about 1/4 inch thick or approximately 6 inches in diameter. Place the rolled out dough onto the hot skillet and cook until the bottom is golden brown and large bubbles have formed. Flip the dough and cook the other side until golden brown as well. Stack the cooked flat bread on a plate and cover with a towel to keep warm as you cook the remaining pieces.
3 tablespoon of tahini (love the Mighty Sesame brand tahini)
1 garlic clove
2 tablespoons of olive oil
1/2 teaspoon cumin
1/2 lemon juice
salt & pepper to taste ( I use 1 teaspoon salt)
Put all your ingredients into the Cuisinart (or blender) and blend. Once it’s all blended, slowly add your liquid from the chickpeas until you get your desired consistency. Garnish with a sprinkle of paprika.
Below is a picture of the flower arrangement from our Sedar last night. I asked my daughter to pick some flowers for me and I gave her a bag. When she brought the flowers back it looked so pretty in the bag I used it as our centerpiece. A fun way to recycle a beautiful bag.
Heat your pan to medium heat, then add one tablespoon of oil to your skillet. Stir-fry your garlic and ginger until fragrant. Next, add your onions and stir-fry until clear. Add your vegetables and continue to stir-fry until tender crisp. Next, add your cauliflower rice and continue to stir-fry for 2-3 mins. Then add your soy sauce and sesame oil and stir-fry all together. Form a small hole in the middle of the pan and add your egg. Stir-fry the egg and the rest of the ingredients together until the cauliflower is cooked. Be sure not to overcook the cauliflower, you want it to have a tiny bit of crunch (not too soft or else it will get watery).
The other night I grilled sweet potatoes for the first time and they were so good! They were part of the kids kitchen takeover. They made Cafe Gratitude inspired I am Mucho bowls. The bowls consisted of cilantro rice, cuban beans, grilled portobello mushrooms, sautéed kale, guacamole, creamy salsa, and grilled sweet potatoes.
Music is a must for me in the kitchen. Thought you might enjoy a link to my most recent playlist. Julesee Spotify playlist.
Let your grill heat to medium heat. While the grill is heating up cut your potatoes on a diagonal about a 1/4 inch-thick pieces. Coat the sweet potato slices with olive oil. Once the grill is hot lay the sweet potato pieces down onto the grill grates. Cover the grill and cook until each side gets some grill marks (and the potatoes begin to soften), between 3-6 minutes for each side, depending on how hot your grill is. Once your sweet potatoes are done drizzle with olive, salt & pepper, and sprinkle with cilantro. You can also sprinkle with cumin for a little extra flavor.
3 cups bread flour (you can also do half whole wheat)
1 tablespoon sugar
1 ½ teaspoons salt
1 tablespoon vegetable oil
4 quarts water
½ cup baking soda
Add yeast, water and sugar and let sit for 10 minutes. Put dry ingredients in a mixing bowl. Add oil and yeast, water, and sugar combo and mix (use your dough hook attachment). Add more flour if needed. Knead well. Dough should be slightly tacky, but firm. Oil a bowl, and place the dough ball in the bowl and cover with a damp towel for 30 minutes. After 30 minutes, knead the dough by hand until the dough is elastic and satiny. Place dough back in the bowl for 1 hour. Preheat oven to 400 degrees and bring 4 quarts of water to a boil. When the water is boiling, slowly add the baking soda (if you don’t add it slowly it will overflow).
Remove the dough from the bowl and gently degas it. Form the dough into a challah or any shape you want. Drop the challah into the boiling soda water, and let sit for 30 seconds, turning it once to guarantee both sides covered. Drain the excess water from the dough and place it on a baking pan lined with parchment paper or silpat. Brush with oil or melted butter, sprinkle with kosher salt and bake. Bake the bread for 22 minutes, rotating the baking sheet once.