Easy, 3-Part Lebanese Meal

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Falafel, Mujaddarah & Lubee

The perfect fast, easy and something-other-than-the-usual-dinner dinner!  I reached back to my Lebanese roots for this one, making slight twists to family recipes, to make this entire Middle Eastern meal in just two hours. Minimal effort, minimal time and delicious results.  What more could anyone ask for?!

Left: Falafel Sandwich.  Top: Lubee (Green Beans & Tomatoes).  Bottom Right: Mujaddarah (Lentils & Rice).

Left: Falafel Sandwich.  Top: Lubee (Green Beans & Tomatoes).  Bottom Right: Mujaddarah (Lentils & Rice).

Things you will need: kitchen knife, cutting board, 1 mixing bowl, food processor, 1 large skillet, 1 medium skillet, can opener, colander/strainer, 1 large pot, measuring utensils, spatula, spoons for stove top mixing, spatula for stove top flipping, serving plate & serving bowls, paper towels 

Falafel
(Chickpea Patties)

Other things you will need: kitchen knife, cutting board, 1 mixing bowl, food processor, 1 medium skillet, can opener, colander/strainer, measuring utensils, spatula, spatula for stove top flipping, serving plate & paper towels

Method

1.  Add ingredients chickpeas through sesame seeds to a food processor.  Blend to make a crumbly dough.
2.  Add flour 1 tbsp at a time until dough is no longer wet and can be molded.  I used 5 Tbsp total.
3.  Optional, if you have time: Transfer to mixing bowl and let sit in fridge for 1-2 hours.  This makes it easier to mold into patties

[If you’re making this whole meal: This is where I start making the mujaddarah.  Once I’m in step 5 of that, when the lentils and rice are cooking together, I’ll start forming the patties.]

4.  Divide dough into ½ inch thick patties (either regular or mini sized).  I like to make regular sized patties about the size of my palm.  

Best way to form patties: Take a large spoonful of dough and roll between your hands into a good-sized ball.  Squish the ball into a ½ inch thick frisbee.  Make sure the edges are solid with no cracks.

[If you’re making this whole meal: By this time I’m finished with the mujaddarah and have most of the patties formed.  Before frying the falafels, I’ll put the lubee on the stove since you simply compile it and basically let it sit, with the occasional stir.]

5.  Heat 1-2 Tbsp oil (or enough to coat entire pan) in large nonstick skillet on medium heat.  Once heated, place patties in and cook long enough until brown on both sides, about 5-7 minutes total. Once they’re browned, transfer to a plate lined with paper towel (this soaks up the excess oil).
6.  Serve with pita, hummus, yogurt-dill sauce, tomatoes, lettuce, onion and cucumber.

This makes about 12 patties, so about 6 sandwiches (think 2 patties per pita).

Yogurt-Dill Sauce

Mujaddarah / Mujadara
(Lebanese Lentils & Rice with Caramelized Onions)
 

Other things you will need: kitchen knife, cutting board, 1 medium skillet, colander/strainer, 1 large pot, measuring utensils, spoon for stove top mixing, serving bowl

Method

1.  Prepare all your ingredients, since a lot of of the steps are done simultaneously.
          - Thinly slice onion
          - Place lentils in colander or strainer in sink to get ready to rinse
2.  Bring 5 C water to a boil in a large pot. This will be used for the lentils (and then the rice!) .
3.  While the water is boiling, start the onion caramelization process!

Heat 2 tbsp oil in medium nonstick skillet over medium heat.  Once heated, add onions and saute, stirring frequently, for 10-15 minutes.  After about 10 minutes I turned my heat to medium-low, so they would caramelize and not burn.  Turn off burner and set onions aside until the lentils are ready.

4.  Once you notice the water getting ready to boil, rinse the dried lentils.  Once the water on the stove is boiling, add the lentils.  Let simmer uncovered for 20 minutes, stirring occasionally.

Now that the onions are caramelized and lentils have been in a nice hot tub for 20 minutes, we’ll start to compile the mujaddarah!

5.  Add the 1 c uncooked rice and ½ of the caramelized onions to the pot of lentils.  For the next 20 minutes, these will all cook together.  You may notice more water may need to be added.  Right away when I put all the ingredients together, I add an additional 1 C of water. 

Stir the pot occasionally.  If you notice it is getting dry, add a little more water.  REMEMBER, You don’t want this to be a stew though--It is a side dish of rice and lentils, so too much water is a no-no. 

6.  After 15 minutes of cooking, I usually add another ½ C of water.  Here is where I add in the cayenne pepper (optional if you don’t want the heat!) and stir together.
7.  Once the 20 minute stove top party is over, remove the pot from heat and place in your serving dish.  Add the remaining ½ of the caramelized onions to the top of the dish.  

This makes about 6-8 servings.

Lubee
(Lebanese Green Beans)

Other things you will need: kitchen knife, cutting board, 1 large skillet, spoon for stove top mixing, serving bowl

Method

1.  Heat large nonstick skillet over medium heat.  Add frozen green beans and stir occasionally until thawed.
2.  Once green beans are thawed, add cinnamon and cumin and mix together.  The tomatoes are feeling left out, so add the crushed canned tomatoes and freshly diced tomato into the mix.  Mix it all together and increase the heat to bring to a boil.
3.  Once it’s to a boil, lower to a simmer and keep it there for about 15 minutes, stirring occasionally.  I don’t think this could get any easier….After 15 minutes, remove from heat and serve warm! 

This dish tends to be pretty hot once it’s all blended together (think like when you’re making soup).  I usually let it sit for about 5 minutes to cool a little before serving.

This looks like a heaping dish of green beans, but it serves about 6-8!

This One Isn't For Dogs (Puppy Chow!)

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Prepare yourselves for, perhaps, the simplest, most delicious dessert you will ever make.  If you haven't had it--first of all I'm sorry you missed out on it for this much of your life--Welcome to the fabulous world of PUPPY CHOW.  This was a staple in our household growing up.  My sisters and I would make it in a triple-batch and eat it for breakfast, snack, lunch, snack, dinner, dessert, snack.  It’s a miracle how we are all still alive today with that eating habit. 

Disclaimer: you can use any brand of the below ingredients, but I swear by the fact that this combo makes THE ULTIMATE, BEST tasting puppy chow!

Other things you will need: 1 large mixing bowl, 1 small-medium microwave safe bowl, microwave, measuring utensils (cup size), spatula, metal spoon to mix.

Method

1.       Pour the rice cereal into the large mixing bowl and set aside.  (I pour in about ¾ of the box then gradually add more cereal in Step 3, if needed.)

2. Make the chocolate-peanut butter mixture:

  • Place chocolate chips in microwave safe bowl.
    • Microwave for 1 minute. Stir. Melt for additional 30 seconds if chocolate is still in chip-form.
    • Once chocolate is melted, stir in peanut butter until it’s a perfectly blended chocolate-peanut butter mixture.

3. Coat the cereal with the choc-pb mixture:

  • Drizzle half of the choc-pb mixture over the cereal.  Using the spatula, gently fold the cereal until coated.  Add the remaining mixture and continue to fold the cereal until it is all well-coated.  (Here would be when you gradually in more cereal if you are noticing the choc-pb mixture ratio to cereal is greater than it should be.)

4. Once the cereal is well-coated, introduce the powdered sugar cannons to the party!

  • Slowly add the powdered sugar and coat the choc-pb coated cereal.  Rather than add all of the powdered sugar at once, I like to follow this process: add about 1 C powdered sugar, then fold the cereal; add another 1 C powdered sugar, then fold the cereal.  Continue with this process until the cereal is fully-coated in powdered sugar and you can’t see any traces of the choc-pb coating.  (You may use more or less than the 2-3 C.)

5. Store this Heavenly treat in an air-tight container or bag.  NOTE: If it’s hot outside, I will keep the Puppy Chow in refrigerator so it doesn’t melt together.

This makes 6-9 cups.  Serving size varies depending on the way in which you serve it.  Set it out in little bowls around a party for people to snack on; set out in medium-large bowls with serving spoons for more of a dessert; or scoop into individual serving bags as a treat at school or the office! 

Cake! Chocolate Coffee Bourbon Cake!

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I researched recipes for a birthday cake for my coffee-loving alcohol-loving dessert-obsessed boyfriend.  I slightly adapted this recipe from The Spice Train, based on my preference of flavors to bring out some more strongly than would be in the original recipe.  I also made this into a double layer, because that's always more fun! Yay, cake!

*I used almond milk to prepare the frosting because that is what I prefer.  Note, that using almond milk or a non-full fat milk (like skim or 1%) will cause the frosting to be thinner.  Since I used almond milk, the frosting was more of a ganache than a thick, whipped frosting.

Other things you will need: 2 8"x6" pans (or close in size), spatula, whisk, medium saucepan, 2 mixing bowls (1 small-medium and 1 large), oven, toothpick or knife (to test cake), electric mixer (for frosting), measuring utensils (important! measurements should be accurate when baking, unlike cooking where you can alter amounts as desired), plate/serving platter for the finished product!

Method

1.  Make frosting (I like to do this first so the flavors have more time to blend together)

  • With an electric (hand or stand) mixer, mix together the following ingredients:
    o Mascarpone
    o Milk
    o Sugar (2 T + 1 t)
    o Vanilla Extract (1 t)
    o Finely Ground Coffee Powder
  • Once well mixed, place in refrigerator until needed later.

It’s time to make the batter!!

2. Spray the two baking pans with cooking spray.  Once lightly covered, dust with cocoa powder (about  4 T—2 T for each pan) to evenly coat the bottoms and sides of the pans. 

3.  Preheat the oven to 325 degrees.

Now let’s get to the headliner of this show:
4.  With your medium saucepan over medium heat, melt butter.  When mostly melted, add in brewed coffee, bourbon and the ¾ C cocoa powder.  Whisk together for about 2 minutes. 
5.  Remove saucepan from heat and add in 1 C sugar. Whisk together until dissolved and well-combined.
6.  Set pan aside and let it be like the other side of the pillow (i.e., cool).

7.  In a small/medium mixing bowl, whisk together flours, baking soda and salt.  Set aside.
8.  In your large mixing bowl, whisk (you can use the same whisk you just did) together egg and 1 t vanilla extract.  Once combined, whisk in the cool guy, aka the cooled chocolate bourbon mixture from the saucepan.
9.  Add flour mixture and whisk to make the delicious bourbon chocolate batter.
10. Pour the batter evenly between the two prepared-cocoa-dusted cake pans.

11. Bake for 40-45 minutes until a toothpick/knife comes out clean in the middle.  Let cake cool completely before frosting.


12. Once cake is cooled, remove from pans by loosening edges with a knife.  Place one cake on a plate.  Layer frosting on the top, which will become the middle of the cake.  Place second cake on top.  Cover the cake completely in frosting.  Top with roasted coffee beans, if desired.

This serves about 8-10 people, depending on how generous you are being with your portion sizes for your guests!  

Chicken Pot Not-Pie

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Look no further than the ultimate Chicken Pot Not-Pie (ha!) when you're craving a comfort food but trying to get yourself to stick to something healthy.  It is super easy to make and takes about an hour prep + cooking time combined.  These two reasons are exactly why I created it and why it will become a staple weeknight meal.  This twist on the classic Chicken Pot Pie is filling on its own, or enjoy it with a side of tomato soup (this is my favorite), or use it as a topping on some leafy greens (mmm I love kale) for a salad.  

Other things you will need: 9x13 casserole dish, 2 saucepans (medium and large), some spoons to stir stuff, a knife and cutting board to cut stuff, probably some measuring items unless you’re great at eye-balling it, and some bowls to keep your prepared items set-aside in

Method

  1. Prepare quinoa as instructed, using small-medium sized saucepan
  2. While quinoa is cooking, prepare all other ingredients
    • chop garlic & onion (you can keep these in the same pile since they will be used together in the next step)
    • thaw veggies (in microwave is best!)
    • shred chicken (remove skin!)
    • wash & tear kale
    •  get out the seasonings and remaining ingredients
  3. Preheat oven to 400 degrees, and grease a 9x13in casserole dish then set aside until after all the cooking fun happens!
  4. Using medium-large sized saucepan, heat EVOO over medium-high heat.  Add garlic & onion and cook (stirring occasionally) until clear and cooked through.
  5. Mix in flour and seasonings (old bay and cayenne) until well-blended.
  6. Add in chicken broth and milk and mix together.  Once mixed well together, bring to a boil and continue to stir until sauce thickens, still on medium heat (about 2-3 minutes)

7.   Once sauce is thickened, add in vegetables, mix together, add in chicken, mix together some more until everything is mixed deliciously together to form the “filling” of the not-pie.  Turn off stove.

Now it’s time to put it all together!

8.   Take your cooked quinoa and go over to your greased casserole dish.  Evenly spread the quinoa on the bottom of the dish.
9.   Pick up your shredded kale and evenly layer over quinoa.
10.  Next, you guessed it!, evenly spread the chicken filling on top.

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11.  Place this heavy chicken vegetable monster in the oven, uncovered, for 30 minutes.  It will become browned on top.

Voila! You’ve created a chicken pot not-pie masterpiece.

As an entrée, this makes about 8 servings. 

I like to take the extra kale and make this into a salad, by perfectly placing a spoonful of the not-pie on top of that garnish-turned-everybody-loves-green kale. 

Soft Pretzel Ball Bites

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These delicious little nugget balls are easy to make and fun for any type of gathering!  I like to serve them on a platter or in a bowl, surrounded by an assortment of condiments for dipping.  Think, ketchup, mustards, hot sauces, cheeses. It's like a ball full of Heaven in your mouth (don't think too much about that)!  You could even pull out your wild side and play around with different designs with shaping the pretzel dough! 

Method

1.   Mix together yeast, brown sugar and regular sugar. Using electric mixer, add milk until well combined.
2. With mixer on slow-medium speed, add in flour, 2 tsp salt and 3 tbsp butter.
3.  Once combined, slowly add water, 1/4 cup at a time until dough comes together.
4. With mixer at medium speed, continue to blend dough for a couple minutes.  Knead/mix by hand for 1-2 minutes to form a well-combined dough ball.
5. Place dough ball in a greased bowl, covered with a kitchen towel, in a relatively warm/room temperature area for about 1 hour, until the ball doubles in size.

Once the dough is doubled:

6. Preheat oven to 450 degrees.  Prepare your baking sheets (I used a baking mat, but you can use parchment paper or a greased sheet).
7.  Mix together baking soda and 4 c water in a medium saucepan and place on stovetop to boil.
8. While the water is getting to a boil, start forming the dough into little balls. 

How I like to form the balls:
a.  To start, I like to keep a small bowl of warm water next to me to dip my hands in occasionally. This water will help the dough not stick to my hands.
b.  I use a greased cutting board to place the balls on, so they don't stick once I put them in the boiling water.
c.  With your hands slightly wet (not soaking though or the dough will get slimy and gross) from the bowl of warm water next to you, rip off small pieces from the dough ball and roll in your hands to form a small ball (about the size of a ping pong ball).

9.  As your forming the small dough balls, place them on the greased cutting board so you can easily transfer them into the boiling water. 
10.  Once the small dough balls are formed and the baking soda water concoction is boiling, you'll boil the balls for 10-30 seconds. 
11.  Drop the balls in the water (I put in as many will fit at a time—about 10—on the bottom of the pan without covering each other).  Once they're ready they'll pop up to the top of the water.  Using a slotted/strainer spoon, transfer the balls to a paper towel covered plate (to soak up excess water).
12.  Then, place the boiled balls onto the prepared baking sheet. (Leave a little space between but they don't need a lot since they won't expand anymore.) Lightly sprinkle with salt if desired. (You'll have the option to put butter and salt on top in a few minutes too!)
13.  Once the sheet is filled, use the melted butter and lightly spread over the balls.  Sprinkle with additional salt if desired.
14.  Bake the balls at 450 degree for about 10 minutes. 

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Continue this crazy method until all your dough balls are boiled, buttered, salted and baked!  Then it's time to try to restrain yourself from eating them all in one sitting.

This made about 60 pretzel bites (obviously will vary depending on how large/small you make the balls).