Recipes

Better For You Sheet Pan Carrot Cake

categories: Desserts, Posts, Recipes

Better For You Carrot Cake

New Year, new me. Just kidding. That’s absolutely not true. There is, however, a new outlook. Do you ever feel like every once in awhile you need to just organize your entire life? Coincidentally, this time, it’s now … when everyone else in the world is making their New Year’s Resolutions. You know, the ones they’ll give up on in a month (or less). Usually, when I get into life organization mode, it’s some time randomly during the year. I have this Aha! Moment when I feel like I’ve either been lazy, unorganized or unmotivated and I just can’t stand myself, or my state of mind. So I start organizing. I revisit my productivity apps, start making grand plans for motivation and and I get on this really great roll… until I don’t anymore.  (more…)

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Kale Chips with Garlicky Lemon Tahini Dip

categories: Posts, Recipes, Vegetables & Sides

Kale chips with Garlicky Lemon Tahini Dip

We’re pretty spoiled in America when it comes to the availability and variety of fruits and veggies. Sure, some things are seasonal, like cherries, peaches, persimmons and watermelon. But truly, if you really wanted something, you could find it. If you want watermelons in the middle of January, you’re going to find halved watermelons in the fridge.

In Jordan, not so much. Fruits and Veggies are truly seasonal. Remember when I was searching for Orange Pumpkins? Grape leaves are only fresh in the warmer months — even though, in my opinion, grape leaves and stuffed zucchini are super wintery to me. Persimmons and chestnuts are pretty much everywhere these days and apples and oranges have replaced the stacks of watermelons on the side of the road.

On the bright side, produce is super fresh. And guess what? It actually tastes really good. It’s Winter here in Jordan which means the kale I was searching for over the summer, is now in season. I stocked up on curly kale for salads but I decided to get a little bit creative. Truth be told, I wanted to make kale salad with crunchy chickpeas. But of course, I didn’t have any chickpeas. I wasn’t ready to give up just yet. Enter Kale chips with Garlicky lemon Tahini Dip….

Kale chips with Garlicky Lemon Tahini Dip  

Kale chips with Garlicky Lemon Tahini Dip

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Kale Chips with Garlicky Lemon Tahini Dip

Ingredients

    For the Kale Chips
  • 1 pound curly kale, stems and large inner ribs removed
  • 1/4 cup extra-virgin olive oil
  • 1 garlic clove, minced
  • Salt, to taste
    • For the Garlicky Lemon Tahini Dip
  • ¼ cup Tahini
  • Lemon juice from 1 lemon
  • Salt, to taste
  • 1 tablespoon Plain Yogurt
  • About 2 tablespoons water

Instructions

    For the Kale Chips
  1. Preheat the oven to 375 F (190 C).
  2. In a bowl, toss the kale with the olive oil, salt and one clove minced garlic
  3. Spread the kale into an even layer on a large baking sheet and place in the middle rack of the oven.
  4. Roast for about 15 minutes, making sure to shake the pan about half way through.
  5. For extra crispy kale chips, Turn the oven off and keep the kale in the oven for an additional 10-15 minutes
    6. For the Dip
  6. In a small bowl whisk together tahini, lemon juice, yogurt, 1 clove smashed garlic and salt until combined. Add some water if needed to create a creamy consistency.
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Instant Pot Hot Apple Cider

categories: Beverages, Posts, Recipes

Instant Pot Hot Apple Cider

It’s officially winter in Jordan. Actually, I guess winter came along while I was home for Thanksgiving — my most favorite holiday ever. We’ve had a pretty long summer, and the warm days continued on until late November. When I got back, though, it was cold. I wouldn’t say Syracuse on a snow day cold. Or DC in December cold, but definitely significantly colder.

The problem isn’t so much that it’s cold outside… it’s that it’s cold inside. (more…)

Instant Pot French Onion Soup

categories: Posts, Recipes, Soups

Instant Pot French Onion Soup

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…)

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Pumpkin Kubbeh [Vegetarian]

categories: Arabic Food Made Easy, Posts, Recipes, Vegetables & Sides

Pumpkin Kubbeh [Vegetarian]

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…)

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Instant Pot Creamy Red Lentil Soup

categories: Posts, Recipes, Soups

Instant Pot Creamy Red Lentil Soup

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…)

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