Arabic Food and Sumac:)

Middle Eastern food is something that is always fun, interesting and even a little difficult to put together. Tonight I decided to make Kefta (or Kafta), but it's a different version than what I made before. This recipe is more like a roll, with some filling inside that is already pre-cooked and the meat of the Kefta (both lamb and beef) cook altogether on very high in the oven.

This dish in all took about an hour in a half to cook. Like most Middle Eastern dished I've tried to concoct in the past, I notice a recurring pattern- there are a lot of steps, and or, each step is a process in a itself as well. I wouldn't say I'm always on the mood to cook a 'fancy' dish like this one tonight, however, when I am and when I do attempt to recreate the recipe, I always feel rewarded and good that I got a bit or even a lot out of my comfort zone and tried something different, and even fun. I usually am surprised at the strong flavors and smells from the exotic spices. Sumac, being one of these spices that is particularly strong. I've come across a few times now in dishes, yet never had it and didn't know what it was. My Mom recently purchased sumac at a cooking store, that was actually surprisingly cheaper and bigger than a grocery store. So now, I'm happy to say that I have sumac in my back pocket whenever I need it!

The end result looked something like a hamburger patty, but it tasted a little spicy with the help of the sumac, and a mix of lamb and beef. I happen to like the mix of lamb and beef, as well as just lamb by itself, but my sister begs to differ. I somehow always seem to be cooking recipes with lamb ?;)
I feel that this too will go in my recipe archive. Now the next thing I need to get a hold of is Tahini paste- which many recipes have also called for that I've seemed to notice and haven't included, yet.

Hope you'll give this one a try!: Till next time...

6 o'clock Lamb

I haven't been cooking too regularly but I didn't post an amazing recipe which I cooked when my sister and brother-in-law were here two weekends ago. I think I was just taking in the moment and too busy prepping things and making sure nothing burns, although I did burn myself a little. That recipe I will just have to put on here anyway, since I feel that it was a keeper. It was a salmon dish, although the original was with trout, but I guess now you know that I like to switch some ingredients around. Ha

This latest recipe was from my Jerusalem cookbook. It usually doesn't take me too long in order to find a recipe that I would like to concoct. So this time I made lamb, with eggs, and other spices and such that made the dish worth what it is. I didn't however, and perhaps even unfortunately use tahini or harissa paste, or sumac. When you're not living in an Arab country, somethings may be a little harder to find. But I still found this recipe to be really good and interesting, with all the flavors in unison. My family who tried it said the same:)

With this one, there were a good number of steps that I had to pay attention to. But luckily nothing was too crazy or should I say even very difficult. I seriously started making this dish at 6 pm and had it ready a little after 7:30 pm. Sundays, (which was the day I cooked it) can always be a bit hard. I love Sundays, and I love going to the library on Sundays up until the late afternoon. My Mom and I kept telling ourselves that we would leave the library to go to store at a descent time, yet we kept pushing it back at least 3 times. We were thoroughly engrossed in our reading and work, and the quiet, glowing ambiance of the library was another factor. After finding all that I would need at the store, except for those three ingredients I mentioned earlier, I was ready to start cooking, and cooking fast, for my Dad highly dislikes eating 'late' on a Sunday evening, but fortunately everything seemed to unravel nicely and there were no big hiccups in the process.

Eggs, lamb, and all other ingredients cooking swiftly

Add the cooked tomatoes, and the eggs are supposed to be a bit runny

Here's the cover of the cookbook again, as well as the same recipe:)

My sister isn't too fond of lamb, but I guess I surprised her with this one because she liked it better than before. I personally like the smell of ground lamb cooking, and with the ingredients in this recipe, it worked well with the lamb, and the eggs, tomatoes and everything else. I look forward to the other recipes I will try in this gem!

Full of Noodles

Noodles, noodles, noodles. I came to realize that I enjoy cooking with noodles, and that I want to keep going with this interest of mine. This funny and quirky allure of noodles reminds me of the book I read this past Summer, On the Noodle Road. Like I mentioned before in my Summer Books post, that the author traveling and becoming knowledable about throughout the regions of Asia, Central Asia and to the boot heel of Italy. This book inspired me, within the art of cooking as well as traveling, and learning about the various and eclectic cultures in these geographical locations of the world.

Now for the recipe, which is something that is easy and simple along with no sweat or tears, except maybe the onions that are optional for this dish.

Here are noodles, cucumbers, mushrooms, onions, and chicken.

Easy, breezy directions.  Directions with 1,2,3 always makes you feel better!

This stir fry dish is always a go to, and doesn't make you feel too bad because it's still cooking, and a process. There will be many more times when I cook this go to recipe, and other noodle recipes to come!

November Reflections

Thanksgiving is my favorite holiday, for many reasons. It is a time for reflection, to give thanks to God and to others and a day to enjoy family, right before the rush of the holidays come into view. I think it's also a nice time to reflect on this year alone, and all that there is to be thankful for. I have fond memories of past Thanksgivings, getting together with family and having lots of people over at the house. But this year will be a little bit different. My sister and her husband are hosting at their place, and it will be a smaller and more intimate celebration and feast. Personally, that is more of my style. It can be easier to reflect and voice what and who you're thankful for. I remember last year, with all of the people we had- equal to three different tables, we had namecards and a question per card to make it easier for conversation. I remember my question was about cooking memoirs and why I like to read them so much. Some things haven't changed. Ha

This year, my goal for Fall was to contribute something for Thanksgiving dinner. I will be cooking an appetizer, Quiche. I think quiche is always great for almost any occassion, and a nice way to start out a hearty and delicious meal. I feel that this Thanksgiving has a different feel to it, perhaps a more reflective and melancholy tone, due to the happenings and challenges of this year. I think trials and challenges are another thing to be thankful for this year, a blessing in diguise.

Last year's dinner table. Elisabeth and I were conversing in a few languages at once - Italian, Chinese, Russian and Spanish. We should recreate it again soon!:)

I'm looking forward to putting my quiche together, reading a good book (getting closer to my goal for this Autumn), and going on a nice, Fall walk, and later sharing a nice and warm meal with the people I love most. In a way, it's weird to think that another Thanksgiving is here, and another liturgical year ending, and a new one soon beginning. The feeling in the air is slowly changing, a brisk, chilly air is coming in, and all things Fall are becoming more of the past. Winter and all things Happy Holidays and Seasons Greetings (which I particulary am not a fan of) are part of the hustle and bustle of the holiday cheer, and all that glitters. I'm just trying to enjoy the Thanksgiving season, and take it all in- the memories, the food, the company and the love. Happy Thanksgiving!

Turkish Recipe and Remainings of the Year

This weekend I made time to make a Turkish dish. This was a recipe and cookbook that I've been interested in for a while. I really liked the pages and the layout of it, and making the two recipes that I chose was also enjoyable as well.

Thus was a different type of beef, one that I hadn't cooked before. I also never used shallots, as the recipe called for. Personally, I didn't like cutting them, but in some ways they were easier than regualr onions.

The side dish, was fairly simple- with eggs, tomatoes and green peppers. I liked cooking this one since it was cool seeing the transfomration of it all. I wasn't too sure on how it was supposed to look at the end, but I think it turned out well!

The final product.

I feel that this scrambled eggs recipe can go along with many other dishes, I just picked it becasue I wanted to try it, not neccesssarily because it was meant to go with the beef dish. 

What a busy, yet enjoyable and hard laughing weekend! Spent with friends and familar faces as well as some new ones. An early thanksgiving dinner shared together, and a fun night of swing and gelato eating. Reflecting back on this weekend, also makes me delve back into this year as well and thinking and remembering all that happened. Today marks the end of the year of mercy and this week also is the end of this liturgical year. Wow, so much change happening at once, yet also so much to be thankful for. I'm looking forward to contributing some dishes this Thanksgiving, and also to just have a break from a busy and sometimes hectic schedule. Cheers to this year, and everything around just corner!

Raining Sunday. Had to caprture this goregeous golden sky!

Making Kafta For A Not So Formal Goodbye

I've finally made time to make a recipe from one of the nice and invititng cookbooks from the library. The cookbooks section is one of my favorites, so many ideas and inspiration that it makes me excited looking at all of the options. This time I picked a recipe from a Middle Eastern Cookbook.

This cookbook is interesting to look at and seeing all of the possibilities. I decided to make a similar dish to what I made before, Kafta but a different version than before. I wanted to make a nice dish for my sister's last night, since she moved out today with her husband to a place not too faraway, which is good. :) It will be a good deal different without her here everyday, I've gained so much and we've had so much amazing and enjoyable times these past 5 years especially. Life is truly a journey, and I would say an unpredictable one, so many twists and turns, times where it feels like a big, long tunnel and others when it feels like it's a sunny day all day. I've seen all of these avenues, and although have expereinced them from time to time, not as powerful as my sister has. Those 5 years have been mighty, meaningful and full of discovery. I had my close sister by my side, while she was figuring everything out while I was by her. Our best support system that didn't stop, but only grew and grew made our friendship and bond stronger and closer than ever. I realized more and more that sisters are a blessing but the ones who become really good friends are an extra blessing. What a blessing she has been in my life- in my young adult expereince, college days and in creating new ideas and hobbies. 

So many memories that at times feel like a blur, yet at other times  I can remember every word, occurence and detail in a given moment, I think that's what can make it hard, remembering almost everything and focusing too much on the past. I look at the past more than looking forward to the future, but I think that it's important to do both. These days wont be easy, nor these months but it's going to make me stronger. I know I am ready for this, but sometimes saying a not so formal goodbye until later can be difficult and emotional just as much as a formal one. But as soul sisters, I don't think many things will change, and I need to keep looking toward the future even though it can feel  foreign to me, but it's also exciting!

Now for the recipe...

This recipe is fun to make, you get to use your hands and mash all of the ingredients together- it's easier that way. The aroma is pretty stronger with the spices involved, but people will compliment you and you will shortly have their mouth watering. It's an overall easy recipe, it just takes sometime to put all together and cook- that takes the longest. I didn't put potatos in my dish, since it probvably would have taken twice as long, but I'm sure it would have tasted nice with the addition of them. I will keep this one in my cookbook archives since it will be a keeper! Until next time...

The Summer When It All Began

I was recently thinking about when I initially started getting into cooking. Not that long ago, I wasn't comfortable in the kitchen, and didn't consider myself a good cook, especially since I rarely did it. And when I did cook something, it always felt more like a chore than something enjoyable.

 During the Summer of 2014, I think I read my first cooking memoir called Yes, chef by Marcus Sameulsson. I tried reading it once before and didn't really get into it, but once I started reading it again that Summer, I knew that this was a good book and this time it instantly kept me engaged and interested the whole way through. That same Summer, my Mom and my sisters saw a cooking movie called The 100 Foot Journey. I became so interested in the story line, cooking, the characters, I felt that I was becoming more and more connected with cooking. If you are unfamilar with this movie, it's about two cultures colliding, French and Indian, as well as the cuisine. You get to see two restaurants compete against one another and see how the characters gain more respect and understanding for the other's culture.

After these experiences, I felt that I was becoming closer to cooking. It wasn't so far removed from me anymore, I felt more inspired and engaged that cooking is a process, a creative process. I was slowly learning that cooking is a creative activity, using your hands, mixing things to create something. I had a hunch that I would enjoy cooking, after reading about someone's experience with becoming a chef, opening up their own restaurant and telling a true story of how food was close to their heart and culture. And also from watching a movie that brought cooking more to life and tapped something inside that I didn't know that I had, an interest and passion for cooking.

I started cooking more that Fall. I had my other siblings at home also have a cooking night, where they cook dinner for the rest of the family. Having to cook for 5 other people, not including myself taught me many things, and it challenged me to learn more and get more and more comfortable in the kitchen.

Ever since then, I have become more inspired with cooking dinner, and wanting to try out new recipes. Also, I've been reading and on the look out for more cooking memoirs. I think they are one of my favorite genres. It's so interesting to me because it combines the love of food with someone's personal story, and I feel that there is always something to be learned, and taken from these kinds of books. I only hope I can continue to challenge myself, and become more inspired with the great art of cooking!

Sweet and Sour Sauce

I wanted to share this recipe here on Plum Tree because number 1, it's super easy and number 2, it's a recipe from China, that can have different variations to it. I've only made it once before, and everyone loved it and I was surprised that it turned out so well. Not that I'm an awful cook or anything, I just didn't know how good it would actually be!

So, I had the itch to make it once again! I was kind of under a time crunch when cooking it though, but sometimes that can be a good thing because then you're really focused on what you're doing. Chopping, stirring, chopping some more and getting too much onion rays in your eyes to even see what you are even doing, Don't you hate that? Any soultions? I've heard chewing gum can distract you, or wearing goggles? I think my lab days are over. Chopping some more, and listening to Lord Huron while seeing the meat sizzle, that's real lovely. And I finished the moment I had to go and say good bye to my creation for a while. For this recipe, you can choose to cook the the sauce with pork, beef or fish. I chose beef strips, it goes really well all together along with rice.

This recipe came from Mary Knoll International Cookbook, mentioned in my last post. I want to challenge myself with other recipes from here as well!

Oops! Don't you hate when that happens? Or maybe it makes the cookbook look more used and vintage. Yep, soy sauce decided to splatter on the page.

And there's the finshed look, with everything combined. I don't think it will be too long until I make this keeper recipe again!

Ground Turkey Casserole

Tonight was my night to make dinner. I think one of the best ways to approach the art of cooking is going on a run beforehand. The sweat, the beat of the music, the sun, getting in tune with myself towards the end of the day (which happens to be my favorite time of the day) is something that I always like to replicate.

The recipe that I chose to cook was Ground Turkey Casserole, which I've made once before. It's super simple, and only takes about an hour to make, give or take. With cooking, I realize that it's important to multi-task and always be aware of the next step. For this recipe, you need to cook noodles while the turkey is cooking, as well as mix some cream cheese and sour cream together seperately. Also, in my house I didn't have any of the 'required' noodles needed but instead feticini or other type of noodles can also work for this dish.

I hope to get better at cooking and baking and have it become even more of an inspiration on this blog! Stay tuned for more:)

 Voila!