Would it be socially acceptable to live off soup for the entirety of the fall/winter? What about if I change it up? Hearty soups and light soups? Do I actually care what is socially acceptable and what isn’t when it comes to my food cravings? These are the questions I ask myself just as soon as the mornings and evenings get chilly and I find any and all excuses to start making soup. (more…)
![Pumpkin Kubbeh [Vegetarian]](https://www.measuringcupsoptional.com/wp-content/uploads/2019/10/Pumpkin-Kubbeh_1.jpg)
It’s officially pumpkin season! Well, in the U.S. anyway. Here in Jordan, not so much. The big bright orange pumpkins I’m used to seeing saturating every single store front and outdoor market are few and far between in October. I was surprised to see them at the Vegetable tent mid-summer. I’m talking Big Bright Beautiful Pumpkins all over mid-summer. What a strange sight to see. The Fall fanatic in me, however, couldn’t quite comprehend and waited until mid-October to start incorporating all things pumpkin into my weekly menus. Luckily Cozmos carries fresh pumpkins, and I found pumpkin Puree at Safeway. (more…)
I am so behind the game (I’d say, a few years behind) but I finally got myself an Instant Pot and I’m beyond excited about all the Instant Pot recipe possibilities!! Even more exciting, that it’s October, and while it’s still about 80 F degrees during the day in Amman, and there are no pumpkins in sight, I’m so looking forward to the cozy recipes I’m going to be making using my Instant Pot. (more…)
Grape leaves. There are so many different types. Grape leaves can be served cold or hot; stuffed with meat, rice, and/or vegetables and are native in countries Greece to Iraq and every other country in between. Each of which has their own version of stuffed grape leaves. Some call them Dolma, and others Waraq Enab ورق عنب
My Tayta always made meat and rice stuffed grape leaves with tomato sauce served warm. It’s my favorite way. My mom, makes them the same. And today, I’m still using the handwritten transcribed recipe from my Tayta. I won’t deny, however, that if there are any leftovers, I eat them cold straight out of the fridge. I can’t be the only one who loves cold leftover grape leaves. (more…)
Milano! One of the most coveted destinations for all things fashion. I’m telling you, the Italians know how to dress. And in my personal opinion how to eat!! It’s Italy, of course, where the espresso is like nothing you’ve ever tasted, the pizza is to die for, and the pasta is .. well it’s basically out of this world. Aside from the foods we traditionally think about when we think Italy, each region of Italy has its specialties. I’ve had the pleasure of visiting Rome, Venice, Florence, and now Milan. Each has its own character — from its must-see historic landmarks to the food. On my latest adventure to Milan, I had a very short amount of time to explore (less than 24 hours). So I did my research, planned out my sight seeing, and of course my meals. I had to try everything. (more…)
One of my favorite foods (even before I visited Barcelona in 2017 and experienced the authentic version) is Seafood Paella. What is Paella (pie-yay-ya; the L’s are silent)? Paella is a Spanish rice dish made in one frying pan, originating from Valencia, on the eastern coast of Spain. It began as a peasant/laborer’s dish that is now popular all over Spain. It is rumored that paella actually comes from the Arabic root word “baqiya” meaning leftovers. However, linguists actually credit the name paella to the frying pan in which the dish is made, known in Spanish as la paella.
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