I think Selim has a new favorite herb. Recently he’s been gravitating towards tarragon whenever it is a possible option to add to whatever we’re making (see our last post – Easy Herbed Ham & Cheese Quiche). So when I said I wanted to make some herby, savory stuffed dates, that’s what he suggested. I was inspired by Alia’s easy Ramadan date recipes, where she used chives in a similar manner.
Awhile back somehow we learned about the use of dates in Middle Eastern culture during pregnancy. Dates are healthy and good source of energy. But also, tradition holds that eating dates towards the end of pregnancy eases labor. The medical community has noticed – several studies have supported the idea that date consumption late in pregnancy decreases the duration of labor, lessen need for labor augmentation, and increases the likelihood of spontaneous labor. These studies are small and not randomized, so not perfect by any means. But given that there’s no harm in date consumption – we’ve decided to try to incorporate them into our diet a little more at the end of Ally’s pregnancy. Hence, we were inspired to bring a date appetizer to our family’s gathering this weekend!
Herby Stuffed Dates
~50 large pitted dates
1/2 lb feta
1 tbsp of the feta brine
5 turns of fresh ground black pepper
2 tbsp fresh tarragon, chopped
Open up all the dates halfway. If you bought already pitted dates, this shouldn’t be too difficult.
Place the remaining ingredients in a food processor and blitz until smooth.
Stuff the feta filling into each date. We found that using a butter knife was easiest, though a piping bag would probably be even easier than that!
Shout out to all the moms out there who have their kids duped into thinking the Rice Krispie treats they make them are such labors of love. (I’m trying to be you one day!) Best joke ever – Rice Krispie treats certainly are delicious, but SO EASY to make! (Don’t worry if you were fooled; I’m sure your mom would labor over a hot stove any day for you…) We adapted these for spring with bright colors, only varying from the original Rice Krispie Treat recipe a tad!
We’re bringing these treats to our work spring potluck lunch, but they’re perfect for any spring gathering or just to have around the house as you welcome spring with it’s beautiful flowers and warmer temperatures! Also, Easter is fast approaching and if you want an easy dessert, sure to please the adults and kids alike, here you go!
Rainbow Rice Krispie Treats
3 tbsp butter
4 cups mini marshmallows
1 cup spring colored (pink, green, yellow) mini marshmallows
4 cups Rice Krispies
2 cups Fruity Pebbles
Melt butter over low heat in a large pot.
Once the butter is melted, pour in the first 4 cups of marshmallows. Stir, still over low heat, coating the marshmallows with butter and continuing until they are completely melted.
Remove from heat and stir in the colorful marshmallows and cereals.
Grease a 9×13 glass pan. Pour the mixture in and press down (with a greased spatula or wax paper over your hand) until smooth.
Happy March! We hope this will be a great month for everyone. We’re really excited about March, because we closed on our house on the first! We’ve spent much of this weekend over at the new house, planning our renovations, picking colors, and generally being proud homeowners! We made these potatoes when we got home to accompany some meatloaf. They’re so easy – perfect for a quick weeknight dinner. The cooking time is about an hour, but your hands-on time is less than 10 minutes! Easy to put together, with just a few ingredients, and delicious! What else can you ask for??
2 Russet potatoes
2 tbsp olive oil
1 tbsp truffle oil
1 tsp truffle salt
1/2 tsp granulated garlic
1/2 tsp granulated onion
10+ turns fresh black pepper
1/4 cup Parmesan cheese
Preheat oven to 400 degrees.
Slice potatoes fairly thinly.
Stir together the oils, salt, garlic, onion, and black pepper. Toss the potato slices with the oil mixture.
Stack the potato slices horizontally in a glass baking dish and roast for 1 hour.
Remove from the oven and sprinkle with the parmesan cheese. Return for just another 2 minutes to melt the cheese.
In my mid-to-late 20s, there was this salad I used to make myself all the time. I’m talking maybe two or three times a week for months to years. (Katie & Terry probably remember this phase of my life well 😂🤣). I saw it originally in a magazine somewhere I think, though I can’t remember where. I got away from making it when Selim and I started dating, probably for two reasons. One, I stopped cooking for just one person and this is the perfect dinner for one. And two, Selim is morally opposed to anything trendy, and for awhile there everyone was putting an egg on top of everything! Happily, the thought popped into my head to make it for my dinner tonight, and now we have the recipe to share here. It’s really easy to throw together, easily modified, and simultaneously healthy and filling. The salad portion itself can be whatever you want it to be – I generally use mixed greens as the base, with carrots, cucumbers, and bell peppers for additional veggies. The consistent components are a poached egg, balsamic vinegar, and lots of fresh pepper. When you break the poached egg open, the runny yolk combines with the balsamic vinegar to essentially create an eggy vinaigrette. The thick fat of the egg yolk replaces the oil of a normal vinaigrette.
As I was writing this post, I figured out that the original recipe inspiration for this salad is likely the Salade Lyonnaise – which is a classic French bistro salad with a bed of frisée, bacon, a poached egg, and a vinaigrette. Sounds familiar… I like my salad just how it is, though I’m sure many people would happily take the additional bacon.
Dinner Salad with a Poached Egg
~3 cups mixed greens
Assorted raw crunchy vegetables (carrots, cucumbers, peppers, celery, broccoli, radishes, whatever!), chopped into bite-size pieces
~2 tbsp balsamic vinegar
Fresh ground black pepper
Poach the egg. [Many people have different tips and tricks on how this can best be accomplished. This is what I do: bring a small saucepan of water to a light simmer, not a boil; crack the egg into a small ramekin; swirl the water with a spoon to create a vortex in the center of the water; gently pour the egg into the vortex and immediately stop stirring; watch the pot to make sure it doesn’t start simmering and let the egg bathe in the water for about 4 minutes. I do not use vinegar or salt or anything else in the water, but you do you.]
Assemble the salad – greens spread out on the plate, topped with the chopped veggies.
Remove the egg from the water with a slotted spoon and place on a paper towel to dry briefly. Then place it on top of the salad.
Drizzle the balsamic vinegar over top. Crack a lot of fresh black pepper over that. Then break open the egg and toss the salad together!
What to do when you bought a whole bunch of cilantro, planning to make guacamole for National Guacamole Day yesterday, but get home only to discover that your avocados are all bad? We were way too lazy to go back out for avocados, so decided to save our bunch of cilantro for tonight and our steak dinner! We’re having our favorite cut of flank steak, which is a great vessel for this mojo verde. As we’ve been writing this blog, we’ve done bits of research here and there, learning a lot along the way. The Canary Islands, despite the fact that they’re a small group of islands, occupy an important place in culinary history. Canarian cuisine is especially known for mojos (sauces); the red and spicy mojo picón might be the most famous. Though perhaps not as famous, the mojo verde is a quick and easy and delicious sauce to add to our repertoire! Steak may not be the most traditional pairing (that award would go to Canarian wrinkled potatoes or maybe a white fish), but we enjoyed it! This green version isn’t the “spicy” mojo, but it actually has quite a bite from the garlic. Next time we’re going to try papas arrugadas, those wrinkled potatoes!
As promised, here’s the recipe for the gorgeous salad hidden in the corner of one of our pictures from Saturday night’s Patatas Bravas with Super Garlic Aioli! Ally’s cousin Emily is responsible for this dish, and we’re hoping this is the first of many of her creations we’ll share on here (you should see some of the incredible desserts she makes). This salad is beautiful for your eyes and your taste buds – I mean, you can’t really go wrong with cheese, summer peaches, and prosciutto! The ingredient amounts are easily adjustable for different numbers or preferences of diners. Basically framework for a beautiful summer dish! Emily mentally combined a few recipes she’d come across to yield the final result of this one – inspiration from here, here, and here.
This salad came together, in part because of the THREE MASSIVE BAGS of fresh, juicy summer peaches that my aunt/Emily’s mom brought home from Saunders Brothers. August is National Peach Month, and we definitely know why! ❤ ❤
Peach & Burrata Salad
3-5 peaches, peeled & sliced
2-4 balls of burrata, cut into chunks
6-8 slices of prosciutto, torn into bite-sized pieces
Fresh mint, chopped
Balsamic glaze (homemade or store-bought*)
*If making your own balsamic glaze, reduce balsamic vinegar with brown sugar in a 4:1 ratio (ie: 1 cup vinegar to a 1/4 cup sugar) at a simmer until thickened and syrupy.
Assemble salad by placing mixed greens on a platter or in a large bowl. Top with the remaining ingredients.
Most people out there enjoy a good snack, but on Ally’s mom’s side of her extended family, they really embrace the snacking thing. When they’re together for a holiday or any sort of large gathering, they don’t just have three meals in a day. They add a fourth, solely devoted to snacks. Somewhere along the way, someone named this fourth meal “Dip Thirty.” (The alternate, but less popular name is “Dip O’Clock.”) Dip Thirty occurs between lunch and dinner, somewhere in the mid-afternoon. This allows dinner to be pushed back well into the evening, originally so no one had to waste the last hours of summer sunshine on preparing dinner or listen to whines of “I’m staaaaaaaarving!” Dip Thirty is so successful because with such a large family, everyone feels the need to bring something to contribute… which leads to counter-tops and picnic tables covered with a variety of snacks to sample!
Today we had a just-for-fun family gathering at Ally’s aunt & uncle’s home along the banks of the Potomac River, in Virginia’s Northern Neck. Now, Dip Thirty really isn’t the time to be calorie-counting, but we decided to bring a snack that leaned towards the healthier side of the spectrum, knowing there would be plenty of delicious cheese-packed dips from other family members.
This dish, sabse borani, is an Afghan spread which is more commonly eaten on flatbread. We decided to use it in more of a dip fashion with pita chips. It’s actually quite simple to make, with only a few ingredients, but your result is a lovely and flavorful yogurt-based dip/spread. I see why it’s used as a spread, but it definitely works as a dip too! We made a larger amount to share, but this recipe is easily halved.
2 cups plain Greek yogurt (or any yogurt, strained)
2 tbsp olive oil
2 medium sweet onions, sliced
4 cloves garlic, minced
4 heaping cups fresh spinach
Salt & pepper
Pinch of red pepper flakes
Heat the olive oil in a large pan over medium heat. Add the onions and stir to coat in the oil. Top with a pinch of salt and pepper. Cook for 20+ minutes, until the onions are deeply golden brown, soft, and nearly caramelized. Stir frequently.
In the last few minutes of the onions cooking, add the garlic so it can soften
Remove the onions and garlic to a large bowl.
Lower the heat to a low-medium and then add the spinach to the same pan. Cover and wilt the spinach. Add a splash of water if needed. This only takes a minute or two.
Allow the spinach and onions to cool and then stir them in with the yogurt.
Add a pinch of crushed red pepper flakes if desired. Adjust salt if needed.