tag:blogger.com,1999:blog-38001964407549307022024-03-13T14:08:26.336-04:00Persian BitesMy Interpretation of Persian Food Made Easy / Your Blueprint to Create Tasty Dishes- Ghttp://www.blogger.com/profile/18373074034767822177noreply@blogger.comBlogger44125tag:blogger.com,1999:blog-3800196440754930702.post-39390032357235537692013-01-30T14:38:00.001-05:002013-01-30T14:38:50.301-05:00Kale Me Once and Kale Me Twice and Kale Me Once AgainHappy New Year! Hope you all finished your 2012 with much satisfaction and started the new one on a happy and healthy note. We have started our routine with kids back in school, hubby back to work and me doing the things that I do (cook, clean, chauffeur, administer play dates, workout when I can and stay healthy).<br />
<br />
Speaking of staying healthy, I was introduced to kale by a friend of mine not long ago. This was at a dinner party and she had prepared this fantastic kale salad (the dinosaur kind) with Pecorino cheese dusted all over it. It was one of the most unassuming and most delicious salads that I had ever had! In fact, I loved it so much that I had three servings of it that night. I asked how she made it and it was as simple as one could think, except that you really need to make this one in advance in order for the dressing to really do its job on the giant kale leaves. From that night on, I can honestly say that I am a kale addict! I have been buying kale from my Farmer's Market every weekend; making kale salad and storing it in large containers in my refrigerator. Typically, these last me for 2-3 days which I have everyday for lunch with different variations. The only difference is that I buy the curly ones not the dinosaur since that's what my market has to offer.<br />
<br />
Some facts about kale (courtesy of <a href="http://en.wikipedia.org/wiki/Kale" target="_blank">Wikipedia</a>): Kale is a form of cabbage in which the central leaves do not form a head. Some kale plants can reach the height of six or seven feet. Kale is very high in beta carotene, vitamin K, vitamin C and rich in calcium. The most common leaves that you might find are the curly kale and the dinosaur kale (also known as Tuscan kale or Tuscan cabbage). I don't remember seeing kale in Iran, but that doesn't mean there may not be any. So, here is a simple kale salad recipe that you can add your favorite ingredients to.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-yTkR9yB8PFA/UQgCbkSA0pI/AAAAAAAAA0A/3buceI_58xo/s1600/Curly+Kale.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="305" src="http://1.bp.blogspot.com/-yTkR9yB8PFA/UQgCbkSA0pI/AAAAAAAAA0A/3buceI_58xo/s320/Curly+Kale.jpg" width="320" /></a></div>
<div style="text-align: center;">
<i><span style="font-size: x-small;">Fresh Curly Kale</span></i></div>
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<![endif]--><b><span style="font-size: small;"><span style="font-family: inherit;">Basic
Kale Salad</span></span></b><br />
<span style="font-size: small;"><span style="font-family: inherit;"></span></span><br />
<div class="MsoNoSpacing">
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<span style="font-size: small;"><span style="font-family: inherit;">A
bunch of fresh kale about 8 cups – washed, dried and de-stemme<span style="font-size: small;">d</span></span></span></div>
<div class="MsoNoSpacing">
<span style="font-size: small;"><span style="font-family: inherit;">1/3
cup freshly squeezed lemon juice</span></span></div>
<div class="MsoNoSpacing">
<span style="font-size: small;"><span style="font-family: inherit;">1/3
cup extra virgin olive oil</span></span></div>
<div class="MsoNoSpacing">
<span style="font-size: small;"><span style="font-family: inherit;">1
teaspoon sea salt</span></span></div>
<div class="MsoNoSpacing">
<span style="font-size: small;"><span style="font-family: inherit;">½
teaspoon freshly ground pepper</span></span></div>
<div class="MsoNoSpacing">
<br />
<span style="font-size: small;"><span style="font-family: inherit;">Wash
and thoroughly dry the kale. Using your
fingers, take the stem off of each leaf.
Break off the leaves into smaller pieces and put in a container. Mix all the other ingredients in a small bowl
and pour over the chopped kale. Close
the container and shake gently side to side.
Refrigerate for at least 4 hours up to 3 days.</span></span></div>
<div class="MsoNoSpacing">
<br /></div>
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<a href="http://4.bp.blogspot.com/-Rf9KIvtMYBU/UQgD5T09yFI/AAAAAAAAA0I/2OOx95IU1tk/s1600/washed+kale.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-Rf9KIvtMYBU/UQgD5T09yFI/AAAAAAAAA0I/2OOx95IU1tk/s320/washed+kale.jpg" width="240" /></a></div>
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<a href="http://4.bp.blogspot.com/-nCC2fsv7lnw/UQgElTx9BCI/AAAAAAAAA0Q/f5dHjRlzERc/s1600/kale+&+dressing.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-nCC2fsv7lnw/UQgElTx9BCI/AAAAAAAAA0Q/f5dHjRlzERc/s320/kale+&+dressing.jpg" width="240" /></a></div>
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I thought this might be a healthy option for your upcoming Superbowl party! Set up a "Kale Salad Bar" with different "add-on" options so people can create their own favorite kale salad. I think this will be a hit, don't you?<br />
<br />
Here's a kale salad with cooked garbanzo beans and cherry tomatoes that I had the other day.<br />
<br />
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<a href="http://2.bp.blogspot.com/-EdGqbh59lSs/UQgL8d1lm1I/AAAAAAAAA0Y/BWD1mVHAVj4/s1600/Kale+salad+with+garbanzo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-EdGqbh59lSs/UQgL8d1lm1I/AAAAAAAAA0Y/BWD1mVHAVj4/s320/Kale+salad+with+garbanzo.jpg" width="320" /></a></div>
<br />
<div style="text-align: center;">
<span style="font-size: x-small;"><i>Kale <span style="font-size: x-small;">Salad with <span style="font-size: x-small;">Garbanzo Beans & Cherry Tomatoes</span></span></i></span></div>
<div style="text-align: left;">
<br />
<span style="font-size: x-small;"><i><span style="font-size: x-small;"><span style="font-size: x-small;"> </span></span></i><span style="font-size: x-small;"><span style="font-size: x-small;"><span style="font-size: small;">Another day, I had my kale salad with 1/2 of a <span style="font-size: small;">persimmon</span> that I sliced with some <span style="font-size: small;">toasted</span> pumpkin seeds.</span></span></span></span><br />
<span style="font-size: x-small;"><span style="font-size: x-small;"><span style="font-size: x-small;"><span style="font-size: small;"> </span></span></span><i><span style="font-size: x-small;"><span style="font-size: x-small;"> </span></span></i></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-1GnJ6pT-wAU/UQgMCpZq1TI/AAAAAAAAA0g/bWTzS1xz_o0/s1600/kale+salad+with+persimmon.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-1GnJ6pT-wAU/UQgMCpZq1TI/AAAAAAAAA0g/bWTzS1xz_o0/s320/kale+salad+with+persimmon.jpg" width="320" /></a></div>
<br />
<div style="text-align: center;">
<i><span style="font-size: x-small;">Kale Salad with Persimmon and Toasted Pumpkin Seeds</span></i></div>
<br />
Today, I added crumbled feta cheese, sliced Persian cucumbers and toasted pistachio nuts on top and it was absolutely delicious.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-yzTt3XsQZ_o/UQlzXe3PgcI/AAAAAAAAA00/zXZbGsRiSI8/s1600/kale+salad+with+feta+&+pistachio.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-yzTt3XsQZ_o/UQlzXe3PgcI/AAAAAAAAA00/zXZbGsRiSI8/s320/kale+salad+with+feta+&+pistachio.jpg" width="320" /></a></div>
<div style="text-align: center;">
<span style="font-size: x-small;"><i>Kale Salad with Feta, Persian Cucumbers & Pistachios</i></span></div>
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<br />
For your upcoming Superbowl, you can add as many options as you like to your kale salad bar and let your guests make their own favorite combination.<br />
<br />
And yes, I consider garbanzo beans, persimmon, Persian cucumber, pistachios and feta cheese Persian ingredients ;)<br />
<br />
Have a wonderful weekend.<br />
<br />- Ghttp://www.blogger.com/profile/18373074034767822177noreply@blogger.comtag:blogger.com,1999:blog-3800196440754930702.post-68540602821122345102012-12-12T12:41:00.001-05:002012-12-12T13:03:07.788-05:00Cardamom Truffles Are the Next Best ThingSo, it's that time of the year again. Why, you ask? Holidays are just around the corner and for some holidays are already here. I had been thinking of some new recipes to post and just can't help but posting something sweet and amazing. If you remember, I posted a couple of chocolate truffle recipes with a Persian twist last year. I thought why not doing a different variation while staying true to my Persian roots...<br />
<br />
Once again, This is being tried for the very first time and I hope that they turn out as amazing as they sound in my head ;) It's funny, how we start with a theory and it almost always sounds perfect and amazing; then you try to execute based on the knowledge you have and the information that you gather. The result is not always so great! This kind of takes me back to my engineering days or even research days at the engineering school. Everything always sounded great in theory IF you had enough information to back it up. My partners and I even designed and made a prototype for a <span style="font-family: inherit;">S</span>equential Transmission made of wood and plastic. Our advisers and professors seemed to "buy" the idea since we had a book published with information to support it. Who knows if the "real" thing actually worked or not - by then, we had graduated. My point is that it's not always easy to come up with recipes like this. Remember my last blog? The science of baking is more complicated than we think and it definitely requires a certain knowledge<span style="font-size: small;"><i><span style="font-size: small;"> </span></i></span><span style="font-size: small;">and lots of practice</span>.<br />
<br />
So, let's keep our fingers crossed and hope that these truffles will taste as amazing as they sound!<br />
<br />
By the way, did you know that <span style="font-family: inherit;">cardamom is the world's third most expensive spice by weight? The other two are saffron and vanilla! Cardamom is used for flavoring food and drinks. There are different types of cardamom but the most common ones are green and black. </span><span style="font-family: inherit;">Cardamom has a strong, unique taste with an intense aroma. Black cardamom has a distinctly more smokey - though
not bitter - aroma with a coolness some consider similar to mint. Green cardamom is one of the most expensive spices by weight, but
little is needed to impart the flavor. <span style="font-family: inherit;">It is best stored in pod form
because once the seeds are exposed or ground, they quickly lose their
flavor. </span>Grinding the pods and seeds together lowers both the quality and the price.</span><br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-reOmuENdAXA/UMjC79YSyXI/AAAAAAAAAzM/bV6QJ8BasI8/s1600/Cardamom_plant.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-reOmuENdAXA/UMjC79YSyXI/AAAAAAAAAzM/bV6QJ8BasI8/s320/Cardamom_plant.jpg" width="320" /></a></div>
<div style="text-align: center;">
<i><span style="font-size: x-small;"><span style="font-family: inherit;">Cardamom Plant (image: wikipedia)</span></span></i></div>
<br />
<br />
<span style="font-family: inherit;"><span style="font-family: inherit;">In Iran, cardamom is often used in sweet dishes, cakes and so forth; however, in some countries it's also used in savory dishes. </span>In my household, my mother always put a cracked green cardamom in a tea pot while making fresh brewed black tea. This has now become a tradition in my own home when I make tea. It gives tea a certain flavor and aroma that you must just try.</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-lgjSglD_V54/UMjDXTp4yLI/AAAAAAAAAzU/1DToK_g-gvA/s1600/Green+Cardamom.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="218" src="http://1.bp.blogspot.com/-lgjSglD_V54/UMjDXTp4yLI/AAAAAAAAAzU/1DToK_g-gvA/s320/Green+Cardamom.jpg" width="320" /></a></div>
<div style="text-align: center;">
<span style="font-size: x-small;"><i><span style="font-family: inherit;">Green Cardamom Pods</span></i></span></div>
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<i><span style="font-family: inherit;"><span style="font-size: small;"><b>Dark chocolate
Cardamom Truffles</b></span></span></i></div>
<i><span style="font-family: inherit;"><span style="font-size: small;">
</span></span></i><div class="MsoNoSpacing">
<i><span style="font-family: inherit;"><br /></span></i></div>
<i><span style="font-family: inherit;"><span style="font-size: small;">
</span></span></i><div class="MsoNoSpacing">
<i><span style="font-family: inherit;"><span style="font-size: small;">½
cup of semisweet chocolate</span></span></i></div>
<i><span style="font-family: inherit;"><span style="font-size: small;">
</span></span></i><div class="MsoNoSpacing">
<i><span style="font-family: inherit;"><span style="font-size: small;">½
cup of bittersweet chocolate</span></span></i></div>
<i><span style="font-family: inherit;"><span style="font-size: small;">
</span></span></i><div class="MsoNoSpacing">
<i><span style="font-family: inherit;"><span style="font-size: small;">1
cup of heavy cream</span></span></i></div>
<i><span style="font-family: inherit;"><span style="font-size: small;">
</span></span></i><div class="MsoNoSpacing">
<i><span style="font-family: inherit;"><span style="font-size: small;">½
teaspoon of vanilla extract</span></span></i></div>
<i><span style="font-family: inherit;"><span style="font-size: small;">
</span></span></i><div class="MsoNoSpacing">
<i><span style="font-family: inherit;"><span style="font-size: small;">1
tablespoon whole green cardamom</span></span></i></div>
<i><span style="font-family: inherit;"><span style="font-size: small;">
</span></span></i><div class="MsoNoSpacing">
<i><span style="font-family: inherit;"><span style="font-size: small;">Finely
chopped pistachio nuts (or any nuts of your choice)</span></span></i></div>
<i><span style="font-family: inherit;"><span style="font-size: small;">
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<br /></div>
<i><span style="font-family: inherit;"><span style="font-size: small;">
</span></span></i><div class="MsoNoSpacing">
<i><span style="font-family: inherit;"><span style="font-size: small;">Do-ahead:
crack the cardamoms using a mortar and drop them in pre-measured heavy
cream.<span> </span>Cover and seal well.<span> </span>Leave in the refrigerator overnight (for at
least 24 hours) to infuse the cream.</span></span></i></div>
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<a href="http://2.bp.blogspot.com/-4fFC8hw8_8Q/UMjDuWm-JPI/AAAAAAAAAzc/7S_5wryhfZI/s1600/cardamom+infused+heavy+cream.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-4fFC8hw8_8Q/UMjDuWm-JPI/AAAAAAAAAzc/7S_5wryhfZI/s320/cardamom+infused+heavy+cream.jpg" width="320" /></a></div>
<div style="text-align: center;">
<i><span style="font-size: x-small;">Cardamom-infused heavy cream</span></i></div>
<div style="text-align: center;">
<br /></div>
<br />
<i><span style="font-family: inherit;"><span style="font-size: small;">
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<i><span style="font-family: inherit;"><span style="font-size: small;"><span class="bodytext1"></span></span></span></i></div>
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<i><span style="font-family: inherit;"><span style="font-size: small;"><span class="bodytext1">Chop the chocolates finely with a sharp
knife. Place them in a heat-proof mixing bowl.</span></span></span></i></div>
<i><span style="font-family: inherit;"><span style="font-size: small;">
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<br /></div>
<i><span style="font-family: inherit;"><span style="font-size: small;">
</span></span></i><div class="MsoNoSpacing">
<i><span style="font-family: inherit;"><span style="font-size: small;"><span style="color: #313131;">Pour the cream into a small sauce pan
using a small sieve to collect the cardamom seeds and shells (you can also use the
back of a small spoon to push down on the cardamoms to squeeze the cream out).<span></span></span></span></span></i></div>
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<i><span style="font-family: inherit;"><span style="font-size: small;"><span style="color: #313131;"><br /></span></span></span></i></div>
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<a href="http://4.bp.blogspot.com/-m2QBsR_UZ2Q/UMjELVvfjUI/AAAAAAAAAzk/OfjLc_sBEEc/s1600/sieve+cardamom.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-m2QBsR_UZ2Q/UMjELVvfjUI/AAAAAAAAAzk/OfjLc_sBEEc/s320/sieve+cardamom.jpg" width="320" /></a></div>
<div style="text-align: center;">
<span style="font-size: x-small;"><i>Using a small sieve to collect cardamom shells/seeds</i></span></div>
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<i><span style="font-family: inherit;"><span style="font-size: small;"><span style="color: #313131;"><br /></span></span></span></i></div>
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<i><span style="font-family: inherit;"><span style="font-size: small;"><span style="color: #313131;">Heat the cream until it starts to boil. Turn
off the heat and allow the cream to sit for about 10 seconds. <span> </span>Then add the cream to the bowl with chocolate.
<span> </span>With a wire whisk, slowly stir the cream
and melted chocolate together until the chocolate is completely mixed with
cream. <span> </span>Whisk in the vanilla extract.<span> </span>Set aside at room temperature (this may take
up to 3-4 hours so be patient).</span></span></span></i></div>
<i><span style="font-family: inherit;"><span style="font-size: small;">
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<br /></div>
<i><span style="font-family: inherit;"><span style="font-size: small;">
</span></span></i><div class="MsoNoSpacing">
<i><span style="font-family: inherit;"><span style="font-size: small;"><span style="color: #313131;">Using a small ice cream scoop, drop a
dollop of chocolate onto a cutting board lined with parchment paper. <span> </span>Refrigerate for 30 minutes, until firm. Roll
each dollop of chocolate in your hands to roughly make a round ball. <span> </span>In a paper bag, add finely chopped pistachios.
<span> </span>Drop a couple of round truffles and
close the bag tightly and shake gently so the truffle balls are coated.<span> </span></span></span></span></i><i><span style="font-family: inherit;"><span style="font-size: small;"><span style="color: #313131;">Makes 24 truffles!</span></span></span></i></div>
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<a href="http://2.bp.blogspot.com/-1D4JskqJH_g/UMjEtjhy8BI/AAAAAAAAAzs/YWUt2NZmMbk/s1600/Cardamom+truffles.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-1D4JskqJH_g/UMjEtjhy8BI/AAAAAAAAAzs/YWUt2NZmMbk/s320/Cardamom+truffles.jpg" width="320" /></a></div>
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<i><span style="font-family: inherit;"><span style="font-size: small;"><span style="color: #313131;"><span style="font-size: x-small;">Dark Chocolate Cardamom Truffles</span></span></span></span></i></div>
<i><span style="font-family: inherit;"><span style="font-size: small;">
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<br /></div>
<i><span style="font-family: inherit;"><span style="font-size: small;">
</span></span></i><div class="MsoNoSpacing">
<span style="font-family: inherit;"><span style="font-size: small;"><span style="color: #313131;">You can keep the truffles
refrigerated, but serve at room temperature.</span></span></span></div>
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<br /></div>
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<span style="font-family: inherit;"><span style="font-size: small;"><span style="color: #313131;"><span style="font-size: small;">So these turned out amazing<span style="font-size: small;">. You must try them.</span></span></span></span></span></div>
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<span style="font-family: inherit;"><span style="font-size: small;"><span style="color: #313131;"><span style="font-size: small;"><span style="font-size: small;">Cheers! </span></span> </span></span></span></div>
- Ghttp://www.blogger.com/profile/18373074034767822177noreply@blogger.comtag:blogger.com,1999:blog-3800196440754930702.post-28948315292213389142012-12-02T18:43:00.004-05:002012-12-02T18:45:14.817-05:00Persimmon Nut Bread Made Me NutsHave you ever eaten a fresh persimmon? They are fantastic. My grandparents used to have a persimmon tree in their backyard and when they were in season, my cousin and I would pick them off the tree, wipe them with our shirt and start eating them. They are very sweet, but you have to make sure that they are ripened otherwise they have a "funny" taste and you wouldn't want to eat them again!<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-pMLlt0cp6HY/ULYfEfX5eDI/AAAAAAAAAxE/Mx0YiEq9mIw/s1600/Persimmon+flower.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-pMLlt0cp6HY/ULYfEfX5eDI/AAAAAAAAAxE/Mx0YiEq9mIw/s1600/Persimmon+flower.jpg" /></a></div>
<div style="text-align: center;">
<i><span style="font-size: x-small;">Persimmon Flower (image from wikipedia)</span></i></div>
<br />
I have personally seen two different types of persimmon in the U.S. - the flatter one (which I used to eat in Iran) and the heart-shaped one or Hachiya persimmon. It's best to leave this fruit at room temperature until it's soft and ready to eat. <span style="font-family: inherit;">Persimmons are eaten fresh, dried, raw
or cooked. When eaten fresh they are usually eaten whole like an apple
or cut into quarters, though with some varieties it is best to peel the
skin first. One way to consume very ripe persimmons, which can have the
texture of pudding, is to remove the top leaf with a paring knife and
scoop out the flesh with a spoon. Riper persimmons can also be eaten by
removing the top leaf, breaking the fruit in half and eating from the
inside out. The flesh ranges from firm to mushy, and the texture is
unique. The flesh is very sweet and when firm due to being unripe,
possesses an apple-like crunch. <span style="font-family: inherit;">Persimmons contain</span> high levels of dietary fiber, potassium, magnesium, calcium, iron and manganese. They are also rich in vitamin C and beta carotene. </span><br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-kYd4QxVDLLU/ULYgYvuF0oI/AAAAAAAAAxM/dgcI-pYKQ9M/s1600/Fresh+Persimmon.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-kYd4QxVDLLU/ULYgYvuF0oI/AAAAAAAAAxM/dgcI-pYKQ9M/s320/Fresh+Persimmon.jpg" width="320" /></a></div>
<div style="text-align: center;">
<i><span style="font-size: x-small;">Fresh Persimmons</span></i><br />
<div style="text-align: left;">
<br /></div>
</div>
<div style="text-align: left;">
During my last trip at Costco, I bought one box of each kind! I have been eating one persimmon a day (sometimes even two). I still have plenty of persimmons that I left out to ripen. So naturally, I wanted to do something different with them. A while back, a friend of mine, shared a great berry-nut bread recipe with me that I improvised and have been using for all kinds of berries and nut combinations. I decided to incorporate my leftover persimmons in this recipe and see what happens. This recipe has not been tried yet as I'm writing this blog! It can either be a hit or miss... so, let's find out together ;)</div>
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</div>
<div style="text-align: left;">
So my first attempt was a disaster! It came out pretty horrible and gooey - not exactly what you expect from a bread! My toothpick test passed (after allowing additional 10-minute baking), so I pulled the loaf out of the oven. I let the loaf cool and watching it slowly deflate - not a good sign probably. As I was trying to cut a slice, my knife wasn't doing its job since it was too sticky. I should've known as I was pouring the batter into the pan... it just didn't seem to have the consistency that I normally get. Persimmons also have a lot of water in them and that's exactly what happened... So, back to the drawing board! By the way, have I ever mentioned that I am not good at baking? Cooking comes much easier to me than baking since I like to taste as I move along. </div>
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<a href="http://3.bp.blogspot.com/-Ejd-Uv8mrKo/ULZ30iIxV0I/AAAAAAAAAxk/HNYjxacmzdA/s1600/undone+persimmon+bread.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-Ejd-Uv8mrKo/ULZ30iIxV0I/AAAAAAAAAxk/HNYjxacmzdA/s320/undone+persimmon+bread.jpg" width="240" /></a></div>
<div style="text-align: left;">
<div style="text-align: center;">
<span style="font-size: x-small;"><i>1st try <span style="font-size: x-small;">= disaster</span></i></span></div>
<br /></div>
<div style="text-align: left;">
Since I hate wasting food, I decided to slice the loaf and put them back in the oven until the gooey portion bakes and becomes firm. That way, I could also taste them and change the recipe as needed; hence the above picture!<br />
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Okay, it's now 4 days later... I "adjusted" the recipe and it was a success! What a relief - I was so worried about wasting ingredients. Below is the "good" recipe and result and the great thing is that it tastes pretty good. What I liked about it was that it gives you that cozy holiday season feel without adding too many seasonal ingredients.<span style="font-size: small;"><span style="font-family: inherit;"> </span></span></div>
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<span style="font-size: small;"><span style="font-family: inherit;"><i><b>Persimmon Nut Bread</b></i><br /><br />
<i>1-3/4 cup all-purpose flour</i></span><i>
<span style="font-family: inherit;"><br />
½ teaspoon baking soda<br />
1-1/2 teaspoon baking powder<br />
1 cup sugar</span></i></span></div>
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<span style="font-size: small;"><span style="font-family: inherit;"><i>¼ teaspoon cardamom powder</i><br /><br />
<i>¼ cup melted butter</i></span></span></div>
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<i><span style="font-size: small;"><span style="font-family: inherit;">1 egg<br />
1 teaspoon vanilla extract</span></span></i></div>
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<span style="font-size: small;"><span style="font-family: inherit;"><i>½ cup apple juice</i> <br /><br />
<i>1 ripened Hachiya persimmon – scooped out and puréed in food processor </i></span><i>
<span style="font-family: inherit;"><br />
½ cup chopped walnuts</span></i></span></div>
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<a href="http://2.bp.blogspot.com/-IMpydj81akw/ULvmWdaWijI/AAAAAAAAAyE/jK2M9nJ4nEQ/s1600/Persimmon+scooped+out.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-IMpydj81akw/ULvmWdaWijI/AAAAAAAAAyE/jK2M9nJ4nEQ/s320/Persimmon+scooped+out.jpg" width="320" /></a></div>
<div style="text-align: center;">
<i><span style="font-size: x-small;">Persimmon <span style="font-size: x-small;">s</span>cooped out with spoon</span></i></div>
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<span style="font-size: small;"><span style="font-family: inherit;">
<i>Preheat oven to 350 degrees. Lightly
butter a 9 ½ x 6 loaf pan. Mix the dry
ingredients. Mix the 2nd group of ingredients – make sure the melted
butter is cooled before adding the egg, otherwise you might end up with
scrambled egg! Then add to the flour
mixture and mix well. If using a mixer, use the paddle attachment on a
low speed. Stir in the persimmon purée
and walnuts using a spatula. Bake for 50 minutes until the toothpick
comes out clean. Cool and remove from pan.</i></span></span></div>
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<a href="http://3.bp.blogspot.com/-9ntDRwAbyLc/ULvm3b45gBI/AAAAAAAAAyM/bG8yCriWssM/s1600/Persimmon+Nut+Bread.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-9ntDRwAbyLc/ULvm3b45gBI/AAAAAAAAAyM/bG8yCriWssM/s320/Persimmon+Nut+Bread.jpg" width="320" /></a></div>
<div style="text-align: center;">
<i><span style="font-size: x-small;">Persimmon Nut Bread</span></i></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: left;">
Enjoy and have a wonderful week.</div>
</div>
- Ghttp://www.blogger.com/profile/18373074034767822177noreply@blogger.comtag:blogger.com,1999:blog-3800196440754930702.post-26416216259740337552012-11-13T14:18:00.001-05:002012-11-13T14:18:25.546-05:00Long Time, No Blogging!Hi! Remember me, the Persian Foodie?! Yes, it has once again been a while since I got close to my keyboard to write anything. I won't bore you with the detail on why, let's just say that time was not on my side!<br />
<br />
Anyhow, have you been eating any good Persian food lately? I ran into a neighbor of mine who has been kid of inspired to follow my blog and eat Persian food. She and her husband were so excited to let me know - that while out of town - they dined at a Persian restaurant and their 18-month old also loved it. Made me so proud.<br />
<br />
You might remember that Fall is one of my favorite seasons. When I go to my local farmers' market, I pick up a lot of fall vegetables. I tend to make a lot of soups during this time of year with whatever vegetable I have in hand. However, one vegetable that I simply steam and eat as a snack is one of the least favored one by most people: TURNIP. You have to trust me on this one. I know it may not smell all that pleasant, especially while cooking it, but it will taste great if you just follow my suggestion.<br />
<br />
Turnip is a root vegetable. The most common type is white-skinned except from the upper part which protrude above the ground and are purple, red or greenish wherever sunlight has fallen. The interior flesh is all white. <span style="font-family: inherit;"> The leaves grow directly from the above-ground shoulder of the root. <span style="font-family: inherit;">Turnip leaves </span></span><br />
<span style="font-family: inherit;">are sometimes eaten as "turnip greens", and they resemble mustard greens in flavor.</span> <span style="font-family: inherit;">Very small turnips - also called baby turnips<b> -</b> are specialty
varieties. These are only available when freshly harvested. Their flavor is mild, so they can be eaten raw in salads like radishes and other vegetables. <span style="font-family: inherit;">Turnip's root is high in vitamin C, </span>which is a powerful antioxidant and also acts an anti-inflammatory; the green leaves are a good source of vitamin A, vitamin C, vitamin K and calcium.</span><br />
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<a href="http://1.bp.blogspot.com/-uL-xA_KSi0E/UKKa9fzG5mI/AAAAAAAAAwk/Pq1iUj0-qcw/s1600/Turnips.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-uL-xA_KSi0E/UKKa9fzG5mI/AAAAAAAAAwk/Pq1iUj0-qcw/s320/Turnips.jpg" width="320" /></a></div>
<div style="text-align: center;">
<i><span style="font-size: x-small;">Fresh Turnips</span></i></div>
<span style="font-family: inherit;"> </span><br />
<span style="font-family: inherit;"></span>
<span style="font-family: inherit;">Now that you are all educated about turnip (thanks to <a href="http://wikipedia.org/">wikipedia.org</a>), I can tell you how I ate it growing up. I remember that I never liked having turnips due to the scent that they have. It automatically turned me off which I can understand why some people refrain from eating them. But as I grew older, I tended to really enjoy them. My mother used to buy the baby ones, slice them thin in a shallow bowl, add a little salt and vinegar, let them sit (tightly covered) in the fridge for a little bit and then serve them. They were really good. The vinegar really took out that bitterness out but left the peppery flavor in. This was usually served with our salad and whatever meal we were having. It had a very fresh flavor of a pickled vegetable which was commonly made in my house.</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Another way that turnip was offered in my house on a fall afternoon, was in a steamed form. Here's how to make and consume them!</span><i><b><span style="font-family: inherit;"> </span></b></i><br />
<br />
<i><b><span style="font-family: inherit;">Steamed Turnips</span></b></i><br />
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<span style="font-size: small;"><span style="font-family: inherit;"><i><span>Bunch
of smallish-medium sized turnips (about 4-5 turnips) – cleaned & washed
with the skin on</span></i></span></span></div>
<div class="MsoNoSpacing">
<span style="font-size: small;"><span style="font-family: inherit;"><i><span>¾
Cup water</span></i></span></span></div>
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<span style="font-size: small;"><span style="font-family: inherit;"><i><span>Pinch
of sea salt</span></i></span></span></div>
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<span style="font-size: small;"><span style="font-family: inherit;"><i><span>Pinch
of freshly ground pepper</span></i></span></span></div>
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<span style="font-size: small;"><span style="font-family: inherit;"><i><span>Freshly
squeezed lemon juice</span></i></span></span></div>
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<br /></div>
<span style="font-family: inherit;"><span style="font-size: small;"><i><span style="line-height: 115%;">In a small sauce pan, add
the turnips and water.<span> </span>Water should not
cover the turnips since we are steaming them rather than boiling them!<span> </span>Put the lid on and bring to a boil, then let
it simmer until the turnips are fork-tender (you can easily poke them with a
fork without any resistance) about 35-45 minutes<span style="font-size: small;">.</span></span></i></span></span><br />
<span style="font-family: inherit;"><span style="font-size: small;"><i><span style="line-height: 115%;"><span style="font-size: small;"> </span><span> </span></span></i></span></span><br />
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<a href="http://4.bp.blogspot.com/-wkVW1JfFpgg/UKKbU0lUHkI/AAAAAAAAAws/FlbH4yWJKw8/s1600/Steaming+Turnips.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-wkVW1JfFpgg/UKKbU0lUHkI/AAAAAAAAAws/FlbH4yWJKw8/s320/Steaming+Turnips.jpg" width="320" /></a></div>
<div style="text-align: center;">
<span style="font-size: x-small;"><i>Steaming Turnips</i></span></div>
<br />
<span style="font-family: inherit;"><span style="font-size: small;"><i><span style="line-height: 115%;"> Put the turnips out on a plate to cool.<span> </span>Once they reach room temperature cut them in
small wedges.<span> </span>Add freshly squeezed lemon
juice, salt and pepper.<span> </span>Eat immediately!</span></i></span></span><br />
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<a href="http://3.bp.blogspot.com/-3y_jggEk3NU/UKKbyu9v-4I/AAAAAAAAAw0/ibmH7b78sEI/s1600/Steamed+Turnips.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-3y_jggEk3NU/UKKbyu9v-4I/AAAAAAAAAw0/ibmH7b78sEI/s320/Steamed+Turnips.jpg" width="320" /></a></div>
<div style="text-align: center;">
<span style="font-size: x-small;"><i>Steamed Turnips</i></span></div>
<br />
<br />
<span style="font-family: inherit;"></span>
<span style="font-family: inherit;">I recently offered this "mid-day snack" to out sitter. She politely refused to try it, but changed her mind after I asked her how she had it before... She actually enjoyed it and said that she didn't think the simple seasoning could make a difference! There you have it - I actually converted her to like turnips with my simple seasoning :) </span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Enjoy your week.</span>- Ghttp://www.blogger.com/profile/18373074034767822177noreply@blogger.comtag:blogger.com,1999:blog-3800196440754930702.post-23814322589989262842012-08-07T19:58:00.000-04:002012-08-07T19:58:09.934-04:00Summer Just Got More Interesting with This Squash SaladOne thing that I really love about nicer weather is having a Farmer's Market about 2 blocks away from my house every Sunday. It's something that I look forward to on the weekends. I usually have a list prior to making a trip and of course end up buying more fresh and pickled ingredients.<br />
<br />
There are a few stands that typically have different types of summer squashes/zucchinis that I don't usually see at our local super markets, but are very familiar to me. They are smallish, stripe-ish, bellied up, lighter greenish and so forth! These types of zucchinis remind me of back home where they were packed with flavors and much less water content.<br />
<br />
On my last trip to Iran, a friend took me out for dinner at this beautiful restaurant which was in the garden of an old palace that was now turned into a gallery and a book shop. I ordered a "zucchini salad" dish as a starter. Not only it looked so pretty on a plate, but it also tasted amazing! I remember taking every bite and trying to figure out all the flavors and the ingredients in this dish. It was so refreshing and only left me wanting more... Ever since, I have been wanting to try this dish and now that I have access to all these amazing types of summer squashes and zucchinis, I can finally try to execute this dish (from my memory nearly 11 months ago).<br />
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<a href="http://1.bp.blogspot.com/-RHHnraMYkV8/UCGo9vyXECI/AAAAAAAAAwA/ZLJinku7LuI/s1600/fresh+summer+squash.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-RHHnraMYkV8/UCGo9vyXECI/AAAAAAAAAwA/ZLJinku7LuI/s320/fresh+summer+squash.jpg" width="240" /></a></div>
<div style="text-align: center;">
</div>
<div style="text-align: center;">
<span style="font-size: x-small;"><i>Fresh Summer Squash from Farmers' Market</i></span></div>
<br />
<div style="text-align: left;">
</div>
<br />
<div class="MsoNoSpacing" style="font-family: inherit;">
<span style="font-size: small;"><i><b><span>Summer Squash Salad</span></b></i></span></div>
<div class="MsoNoSpacing" style="font-family: inherit;">
<br /></div>
<div class="MsoNoSpacing" style="font-family: inherit;">
<span style="font-size: small;"><i><span>4
small squashes – washed and thinly sliced</span></i></span></div>
<div class="MsoNoSpacing" style="font-family: inherit;">
<span style="font-size: small;"><i><span>1/3
cup sliced almonds – lightly toasted</span></i></span></div>
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<span style="font-size: small;"><i><span>Few
springs of fresh mint – washed and julienned</span></i></span></div>
<div class="MsoNoSpacing" style="font-family: inherit;">
<span style="font-size: small;"><i><span>Few
springs of fresh dill – washed and separated</span></i></span></div>
<div class="MsoNoSpacing" style="font-family: inherit;">
<br /></div>
<div class="MsoNoSpacing" style="font-family: inherit;">
<span style="font-size: small;"><i><span>Dressing:</span></i></span></div>
<div class="MsoNoSpacing" style="font-family: inherit;">
<span style="font-size: small;"><i><span>¼
cup plain yogurt</span></i></span></div>
<div class="MsoNoSpacing" style="font-family: inherit;">
<span style="font-size: small;"><i><span>2
tablespoon fresh squeezed lemon juice</span></i></span></div>
<div class="MsoNoSpacing" style="font-family: inherit;">
<span style="font-size: small;"><i><span>1
tablespoon extra-virgin olive oil</span></i></span></div>
<div class="MsoNoSpacing" style="font-family: inherit;">
<span style="font-size: small;"><i><span>½
teaspoon sea salt</span></i></span></div>
<div class="MsoNoSpacing" style="font-family: inherit;">
<span style="font-size: small;"><i><span>¼
teaspoon fresh ground pepper</span></i></span></div>
<div class="MsoNoSpacing" style="font-family: inherit;">
<br /></div>
<div class="MsoNoSpacing" style="font-family: inherit;">
<span style="font-size: small;"><i><span>This
recipe makes 2 large plates.</span></i></span></div>
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<br /></div>
<div class="MsoNoSpacing" style="font-family: inherit;">
<span style="font-size: small;"><i><span>On
a large plate lay out the sliced summer squashes.<span> </span>Pour the dressing over it and sprinkle the
mint and dill.<span> </span>Add the toasted sliced
almonds and serve.</span></i></span></div>
<div style="text-align: center;">
</div>
<span style="font-size: x-small;"><i> </i></span><br />
<br />
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<a href="http://3.bp.blogspot.com/-LkGZjLdI1U0/UCGpGggZn9I/AAAAAAAAAwI/PiopF0TzW8I/s1600/Sliced+summer+squash.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-LkGZjLdI1U0/UCGpGggZn9I/AAAAAAAAAwI/PiopF0TzW8I/s320/Sliced+summer+squash.jpg" width="240" /></a></div>
<div style="text-align: center;">
<i><span style="font-size: x-small;">Thinly slice the squashes either using the slicer side of the grater or using a very sharp knife...</span></i> </div>
<div style="text-align: center;">
<br /></div>
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<a href="http://1.bp.blogspot.com/-bUH94QwSy4w/UCGpLkFKFXI/AAAAAAAAAwQ/IyMLeOzKPKM/s1600/Summer+Squash+Salad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-bUH94QwSy4w/UCGpLkFKFXI/AAAAAAAAAwQ/IyMLeOzKPKM/s320/Summer+Squash+Salad.jpg" width="320" /></a></div>
<div style="text-align: center;">
<span style="font-size: x-small;"><i>Summer Squash Salad</i></span></div>
<br />
This dish definitely took me back home and it tastes exactly how I remembered it :) I hope you enjoy it just as much.<br />
<br />- Ghttp://www.blogger.com/profile/18373074034767822177noreply@blogger.comtag:blogger.com,1999:blog-3800196440754930702.post-86844561524169276592012-07-02T17:11:00.000-04:002012-07-02T18:35:01.493-04:00Mixed Berry and Mint Syrup FizzHappy Monday! We have officially survived the heat waves here, but I feel so bad for those slightly below us as well as in the middle of the U.S. who are still going through the super high temperatures.<br />
<br />
So, I made a mistake of not signing up my son for camp this week (granted, I sent the application in early February), so now I have to come up with whatever entertainment I possibly can to divert him from his video games or even watching TV all day long. Back in February, I thought we might go away for this particular week considering that July 4th is on a Wednesday. Well, it didn't quite work out like that...<br />
<br />
Although Mondays are my sitter days - which allows me to do things that I otherwise cannot do with my kids in tow - I decided to make a day trip for the kids and our sitter to a relatively new park in Brooklyn (since we haven't been there yet, it's new to us). There is a new carousel all covered in glass called <a href="http://janescarousel.com/index.php" style="color: blue;" target="_blank">Jane's Carousel</a>. I once noticed this beauty while riding a subway on the Manhattan Bridge and decided that I should bring the kids for a visit. When I started googling this carousel to find out how I could get there with 2 kids, I found out that this carousel is a restored historic carousel from 1922. I became even more eager to check it out. I must say that it is a beauty in a glass! If you live around here, you must go for a visit - it is located in the DUMBO section of the Brooklyn Bridge Park. The surrounding area and the park are also so pretty with a great view of Manhattan. Luckily, there was also a playground for the kids to run around as well.<br />
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<a href="http://4.bp.blogspot.com/-ti1-QWNasxM/T_IG7ReFA-I/AAAAAAAAAv0/7Is0GZjiKUU/s1600/janes_carousel-10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="131" src="http://4.bp.blogspot.com/-ti1-QWNasxM/T_IG7ReFA-I/AAAAAAAAAv0/7Is0GZjiKUU/s320/janes_carousel-10.jpg" width="320" /></a></div>
<div style="text-align: center;">
<i><span style="font-size: x-small;">Jane's Carousel (Photo from their web site)</span></i></div>
<br />
<div style="text-align: center;">
<a href="http://2.bp.blogspot.com/-dqUtRr5ZjFY/T_IFsak7FAI/AAAAAAAAAvc/URqvPpffrjo/s1600/Brooklyn+Bridge.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-dqUtRr5ZjFY/T_IFsak7FAI/AAAAAAAAAvc/URqvPpffrjo/s320/Brooklyn+Bridge.jpg" width="320" /></a><i><span style="font-size: x-small;"> </span></i></div>
<div style="text-align: center;">
<i><span style="font-size: x-small;">Looking South - Brooklyn Bridge</span></i></div>
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-SjphmuNT_Xc/T_IFygBkilI/AAAAAAAAAvk/axoheF89CFQ/s1600/Manhattan+Bridge.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-SjphmuNT_Xc/T_IFygBkilI/AAAAAAAAAvk/axoheF89CFQ/s320/Manhattan+Bridge.jpg" width="320" /></a><span style="font-size: x-small;"><i> </i></span></div>
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<span style="font-size: x-small;"><i>Looking North - Manhattan Bridge</i></span> </div>
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<br /></div>
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We ended up having a great time and eating lunch in the area. By the time we got back, I had enough time to write a new blog! Over the weekend, since the weather was so hot, I made this drink for the hubby. He loves carbonated water, so this was the perfect cooling beverage on a hot summer day for him. I once again, used him as my tester and luckily I passed this time! I couldn't be happier - he's a very tough/honest critic.</div>
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<br /></div>
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Ingredients:</div>
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Berries of choice: blueberry, strawberry, raspberry</div>
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2 cubes of the frozen <a href="http://persianbites.blogspot.com/2011/07/herb-me-right.html" style="color: blue;" target="_blank">mint syrup</a></div>
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Ice cubes</div>
<div class="separator" style="clear: both; text-align: left;">
Carbonated water of choice</div>
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<br /></div>
<div class="separator" style="clear: both; text-align: left;">
In an 8oz glass mix all the ingredients. Mix well and enjoy the flavors!</div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-bss71KzmmYY/T_IF6k3ssHI/AAAAAAAAAvs/oC7K3oCZ4IE/s1600/Mixed+Berry+Fizz.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-bss71KzmmYY/T_IF6k3ssHI/AAAAAAAAAvs/oC7K3oCZ4IE/s320/Mixed+Berry+Fizz.jpg" width="240" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<i><span style="font-size: x-small;">Mixed Berry & Mint Syrup Fizz</span></i></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
This can also count as my red, white and blue :) Happy 4th of July everyone.</div>
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</div>
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</div>- Ghttp://www.blogger.com/profile/18373074034767822177noreply@blogger.comtag:blogger.com,1999:blog-3800196440754930702.post-75201326529371932192012-06-20T13:42:00.001-04:002012-06-21T10:08:16.056-04:00Heatwave and Watermelon SaladCouldn't be happier that my kids started summer camp this week. What a relief! So, for the past three weeks with school year coming to an end, I was busy with my kids' end of school year events, plays, picnics,"graduations," and even days off here and there. Everyone's schedule was off, including me. I missed my Pilates workout for 3 weeks in a row and I wasn't able to blog as much as I would've liked. My kids had a week off last week before starting their summer camps this week. So, I was the sole entertainer/tour guide for a whole week. I must tell you that it's no easy task to go around town on public transportation with 2 toddlers and different personalities. Not to mention the bathroom trips with my newly potty-trained little girl... My son who is the older one - and almost never had any tantrums growing up - suddenly had the most tantrums compared to my daughter who is the younger one (and always has tantrums). It truly was a treat... I got a sense of what it would be like to have a teenager around the house. So you can imagine how much happier I am sending them off to a place where other people get to entertain them for a few hours and I trust that they will be much happier spending their days with other kids.<br />
<br />
Yes, I am no super mom - just a regular mom.<br />
<br />
With the heatwave slowly making its way to north east, I have already started lecturing my kids about drinking lots of water and staying out of the sun. I don't know about you, but I tend to lose my appetite on hot days and start indulging on cool treats: ice cream, sorbet, Popsicle and so forth. However, my favorite thing to have on a hot summer day is watermelon! I just can't get enough of it. Frankly, I think it is the best summer snack or even a meal. It has a high water content, yet sweet enough to get you going. Not to mention that it cools you off too. <br />
<br />
Some fun facts about watermelon: Did you know that watermelon is a good source of vitamin C? Well, it's true. <span style="font-family: inherit; font-size: small;">Watermelon rinds are also edible and contain many hidden nutrients but most people avoid eating them due to their unappealing flavor. I remember one of my aunts used to salt the rinds and eat them - she claimed they tasted very good. Watermelon is also diuretic which means it elevates the rate of urination. So, please avoid eating watermelon on long car rides - just a little advice!</span><br />
<br />
<span style="font-family: inherit; font-size: small;">One of the hot summer day meals in my household growing up was feta cheese on flat bread, served with watermelon and fresh herbs. Still, to this day, you might meet a Persian who suggests this dish when it's hot outside. I personally never liked the idea of mixing sweet and savory and only slowly trying to have an open mind about this mixture! I just thought that you don't mix your salty with your sweet. First, you have your meal, then indulge in something sweet afterwards. Chocolate covered peanuts make no sense to me, nor do chocolate covered pretzels and so forth. But that's just me. I am starting to actually see more trends of mixing sweet and salty. Suddenly caramel with sea salt is all the rage. Granted, it tastes good and it's an interesting combination, but c'mom it's not all that exciting!</span><br />
<div class="MsoNoSpacing" style="font-family: inherit;">
<br /></div>
<div class="MsoNoSpacing" style="font-family: inherit;">
<span style="font-size: small;">So, the recipe for today is inspired from the mentioned meal above with my little twist. It's sweet and savory all in one plate!<b> </b></span></div>
<div class="MsoNoSpacing" style="font-family: inherit;">
<br /></div>
<div class="MsoNoSpacing" style="font-family: inherit;">
<i><span style="font-size: small;"><b>Watermelon Salad</b></span></i></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing" style="font-family: inherit;">
<i><span style="font-size: small;">Watermelon
– cut into small ½” thick triangle wedges </span></i></div>
<div class="MsoNoSpacing" style="font-family: inherit;">
<i><span style="font-size: small;">1/3 cup feta cheese – diced into small cubes</span></i></div>
<div class="MsoNoSpacing" style="font-family: inherit;">
<i><span style="font-size: small;">1/4
cup toasted pistachio nuts – shelled</span></i></div>
<div class="MsoNoSpacing" style="font-family: inherit;">
<i><span style="font-size: small;">1
tablespoon fresh mint – washed and julienned</span></i></div>
<div class="MsoNoSpacing" style="font-family: inherit;">
<i><span style="font-size: small;">1
teaspoon <a href="http://persianbites.blogspot.com/2011/07/herb-me-right.html" style="color: blue;" target="_blank">mint syrup</a></span></i></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing" style="font-family: inherit;">
<i><span style="font-size: small;">Flat
bread or Lavash bread (optional for the carb lovers)</span></i></div>
<div class="MsoNoSpacing" style="font-family: inherit;">
<br /></div>
<div class="MsoNoSpacing" style="font-family: inherit;">
<i><span style="font-size: small;">Please note: the measurements are not critical for this recipe. </span></i></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing" style="font-family: inherit;">
<i><span style="font-size: small;">On
a large plate arrange your watermelon slices.
Add the feta, mint and toasted pistachio nuts. Drizzle the mint syrup over them. Serve immediately with or without bread.</span></i></div>
<div class="MsoNoSpacing" style="font-family: inherit;">
<br /></div>
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<a href="http://2.bp.blogspot.com/--SN0MtSkz9M/T-IHd7aPbpI/AAAAAAAAAvQ/P_nXonl5OFQ/s1600/Watermelon+Salad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/--SN0MtSkz9M/T-IHd7aPbpI/AAAAAAAAAvQ/P_nXonl5OFQ/s320/Watermelon+Salad.jpg" width="320" /></a></div>
<div class="MsoNoSpacing" style="font-family: inherit; text-align: center;">
<span style="font-size: small;"> <span style="font-size: x-small;"><i>Watermelon Salad</i></span></span></div>
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<br /></div>
Happy 1st day of summer :)<br />
<br />- Ghttp://www.blogger.com/profile/18373074034767822177noreply@blogger.comtag:blogger.com,1999:blog-3800196440754930702.post-49825678257190927212012-06-16T09:02:00.000-04:002012-06-16T09:02:05.069-04:00Grandmother's Infamous "Omelet" on Father's Day<div class="separator" style="clear: both; text-align: center;">
</div>
With Father's Day being around the corner, one always tries to think of special things to do and special dishes to make. In my house - except the kids of course - we are major meat eaters. To make matters more complicated, we are also very picky when it comes to quality, taste and preparation. You can also say that we can get a little competitive! I have come to realize that most men like to make their own meat dishes - this includes my lovely hubby of course. I think there was only a handful of times that I succeeded (in his eyes) making him his favorite cut of steak. Now that he has his own smoker and dual gas/coal grill in the backyard, I'm not even going to try to come up with a "meat" dish for this father. I have decided to prepare a special breakfast for him. I call it a breakfast since in Iran we didn't have brunch. You can translate it to whatever you'd like. I am a huge fan of brunches now, but for the sake of keeping the Persian tradition, I called it a breakfast. This breakfast is something that my grandmother used to prepare for us, not only for breakfast but also for a quick and tasty dinner. You can easily prepare this dish with your little ones.<br />
<br />
<br />
<div class="MsoNoSpacing" style="font-family: inherit;">
<i><span style="font-size: small;"><b>Grandmother’s Omelet</b></span></i></div>
<div class="MsoNoSpacing" style="font-family: inherit;">
<br /></div>
<div class="MsoNoSpacing" style="font-family: inherit;">
<i><span style="font-size: small;">2
hot dogs – sliced ½” thick (preferably skinless)</span></i></div>
<div class="MsoNoSpacing" style="font-family: inherit;">
<i><span style="font-size: small;">1
small onion – peeled and finely diced</span></i></div>
<div class="MsoNoSpacing" style="font-family: inherit;">
<i><span style="font-size: small;">2
small tomatoes – washed and finely diced</span></i></div>
<div class="MsoNoSpacing" style="font-family: inherit;">
<i><span style="font-size: small;">4
eggs – beaten</span></i></div>
<div class="MsoNoSpacing" style="font-family: inherit;">
<i><span style="font-size: small;">4
tablespoon of milk</span></i></div>
<div class="MsoNoSpacing" style="font-family: inherit;">
<i><span style="font-size: small;">¼
teaspoon sea salt (or less depending on the saltiness of the hot dogs you are
using)</span></i></div>
<div class="MsoNoSpacing" style="font-family: inherit;">
<i><span style="font-size: small;">¼
teaspoon freshly ground pepper </span></i></div>
<div class="MsoNoSpacing" style="font-family: inherit;">
<i><span style="font-size: small;">1
tablespoon unsalted butter</span></i></div>
<div class="MsoNoSpacing" style="font-family: inherit;">
<i><span style="font-size: small;">Bread
of your choice</span></i><br />
<br />
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<a href="http://2.bp.blogspot.com/-Wfk7J0Bm7Po/T9yChNoAefI/AAAAAAAAAu8/PoP05eAd-U8/s1600/Ingredients.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-Wfk7J0Bm7Po/T9yChNoAefI/AAAAAAAAAu8/PoP05eAd-U8/s320/Ingredients.jpg" width="240" /></a></div>
</div>
<br />
<i><span style="font-size: small;">In
a medium non-stick pan, melt the butter then add the onions. Sauté the onions over medium-low heat until
they are soft and translucent. Add the
tomatoes and mix well. Add the sliced hot dogs and sauté with the
mixture for another 3-5 minutes. </span></i><br />
<br />
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<a href="http://1.bp.blogspot.com/-jDTPinV77EU/T9yCOO5IvvI/AAAAAAAAAu0/sk2wDFS1xjk/s1600/Omelet+Mixture.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-jDTPinV77EU/T9yCOO5IvvI/AAAAAAAAAu0/sk2wDFS1xjk/s320/Omelet+Mixture.jpg" width="240" /></a></div>
<br />
<i><span style="font-size: small;"> In a
separate bowl, beat the eggs and milk with salt and pepper, then add to the
mixture in the pan. Mix well and allow
for eggs to form. Be careful not to overcook
the eggs. Take the pan off the heat. Serve hot with your favorite bread.</span></i><br />
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<a href="http://1.bp.blogspot.com/-5El9Tufzr8s/T9yBlaJYyAI/AAAAAAAAAus/GyeBwQ3-s88/s1600/Grandmother%27s+Omelet.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-5El9Tufzr8s/T9yBlaJYyAI/AAAAAAAAAus/GyeBwQ3-s88/s320/Grandmother%27s+Omelet.jpg" width="240" /></a></div>
<div style="text-align: center;">
<i><span style="font-size: x-small;">Grandmother's Omelet</span></i></div>
<br />
A Persian breakfast is traditionally served with sweet hot tea. So basically, you brew your black tea and when you want to drink it, you add about a tablespoon of sugar to it. I figured I can add a little twist to this tradition... So I thought the best compliment to this breakfast is iced tea with my <a href="http://persianbites.blogspot.com/2011/07/herb-me-right.html" target="_blank">mint syrup</a> and freshly squeezed lemon juice. You can use either green tea or any kind of black tea (i.e. Earl Grey or Darjeeling) for this purpose.<br />
<div style="font-family: inherit;">
<br /></div>
<div style="font-family: inherit;">
<i><span style="font-size: small;">Here's how you make the syrup:<br />Start
out by making simple syrup. Boil 2 cups of water and 2 cups of sugar
together in a sauce pan, until the sugar is completely dissolved and the
mixture starts to boil. Add about a bunch of washed mint to infuse the
syrup and let it simmer. You don't want the mint to turn so dark
because it will give syrup a bitter taste. Just watch and stir every
now and again. Then take the mint out. You should be able to smell a
minty mixture in your sauce pan. Let cool and pour in a glass bottle
then </span>
<span style="font-size: small;"> store in your fridge. You can keep this in your fridge for about a year.</span></i></div>
<div style="font-family: inherit;">
<span style="font-size: small;"><br /></span></div>
<div style="font-family: inherit;">
<span style="font-size: small;">I poured this syrup in an ice tray with a mint leaf in each one and froze overnight. I also noticed that they will NOT exactly turn into ice cubes since the sugar content is high - they are soft and sorbet-like. You can scoop out these cubes by using a small spoon. Add a couple of these cubes to your iced tea with freshly squeezed lemon juice. You or HE will love it.</span></div>
<div style="font-family: inherit;">
<span style="font-size: small;"><br /></span></div>
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<a href="http://2.bp.blogspot.com/-SMZaQShfWU0/T9t-o5_chFI/AAAAAAAAAuI/lAew26XXnHg/s1600/Mint+Syrup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-SMZaQShfWU0/T9t-o5_chFI/AAAAAAAAAuI/lAew26XXnHg/s320/Mint+Syrup.jpg" width="240" /></a></div>
<div style="font-family: inherit; text-align: center;">
<span style="font-size: small;"><span style="font-size: x-small;"><i>Mint Syrup and Ice Tray</i></span></span></div>
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<br /></div>
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<span style="font-size: small;"><span style="font-size: x-small;"><span style="font-size: small;"><span style="font-family: inherit;">Have a wonderful Father's Day weekend.</span></span></span></span></div>
<div style="font-family: inherit; text-align: left;">
<br /></div>
<div style="font-family: inherit; text-align: center;">
<span style="font-size: small;"><span style="font-size: x-small;"><span style="font-size: small;"><span style="font-family: inherit;"> .</span></span></span></span><b>روز پدر مبارک </b><span style="font-size: small;"><b><span style="font-size: x-small;"><i> </i></span></b></span></div>
<div style="font-family: inherit; text-align: center;">
<span style="font-size: small;"><br /></span></div>- Ghttp://www.blogger.com/profile/18373074034767822177noreply@blogger.comtag:blogger.com,1999:blog-3800196440754930702.post-60968613468184010542012-06-05T13:34:00.001-04:002012-06-05T13:38:50.765-04:00Now That May is Over...<h6 class="ecxuiStreamMessage" style="font-family: inherit;">
<span style="font-size: small; font-weight: normal;"><span class="ecxmessageBody">Hello lovely blog readers. It has been a month since I wrote or even got inspired... Despite the fact that month of May was filled with some happy occasions like Mother's Day and my wedding anniversary, it was also a sad month for me! Unfortunately,
my life became short of one exceptional human being... I will always
remember her endless love and kind words. I will forever cherish the
memories I had with her. I was lucky to call myself her granddaughter.</span></span><span style="font-size: small; font-weight: normal;"> </span><span style="font-size: small; font-weight: normal;">Farewell to my beautiful grandmother. May you rest in peace.</span></h6>
<h6 class="ecxuiStreamMessage" style="font-family: inherit;">
<span style="font-size: small; font-weight: normal;">As some of you already know, I was very close to her. Being the first grand kid, I got to spend a lot of quality time with her. She was a huge part of my life growing up. I remember my mother used to drop me off every morning at my grandmother's house and the school bus would then pick me up from her house and then drop me off after school till my mother would come from work and get me. I have such fond memories of those days... she was always in the kitchen cooking some amazing dishes and most times things that I loved. I consider myself extremely lucky to have had that opportunity and wish my kids could have too!</span></h6>
<h6 class="ecxuiStreamMessage" style="font-family: inherit;">
<span style="font-size: small; font-weight: normal;">As you can imagine, it has been very hard for me to blog or even share recipes with you as it was a reminder of my Grandmother. It also seemed that my kids were off from school way too often in May! Someone once told me: "The more you pay for a school, the less they go!" I am really starting to feel that now that I have 2 in school. School is almost over and I have a week to entertain my little ones before they both start summer camp. In New York, unless you have a summer house or know of someone who does, you end up signing up your kids at various summer camps and allow others to provide entertainment on hot summer days. Clearly, we are on the latter category. </span></h6>
<h6 class="ecxuiStreamMessage" style="font-family: inherit;">
<span style="font-size: small; font-weight: normal;">I will make this blog short, but want to remind you all of an older blog that was one of my Grandmother's specialties - <a href="http://persianbites.blogspot.com/2011/05/secret-is-out-shhhh.html" target="_blank">Saffron Rice Pudding</a>. I hope you enjoy this dish as much as we all do.</span></h6>
<h6 class="ecxuiStreamMessage" style="font-family: inherit;">
<span style="font-size: small; font-weight: normal;">Stay tuned...</span></h6>- Ghttp://www.blogger.com/profile/18373074034767822177noreply@blogger.comtag:blogger.com,1999:blog-3800196440754930702.post-63235796924851473802012-05-02T17:51:00.000-04:002012-05-02T17:51:10.040-04:00Cinco de Mayo Gone Persian!<div style="font-family: inherit;">
So here we are... celebrating <a href="http://en.wikipedia.org/wiki/Cinco_de_Mayo" target="_blank">Cinco de Mayo</a>. Did you know that this holiday is NOT Mexican Independence Day? It is however a celebration held on May 5th in the United States and in Mexico (primarily in the state of Puebla) where the holiday is called <i>El Dia de la Batalla de Puebla</i> which means The Day of the Battle of Puebla. The date is observed in the United States as a celebration of Mexican heritage and pride. Well, that was your history lesson of the day and... you are welcome ;) Gotta love <a href="http://www.wikipedia.org/" target="_blank">Wikipedia</a>.</div>
<br />
If you know me personally or have read my previous posts, then you know how much I love Mexican food. I call it the happy food since it always puts a big smile on my face. I have been thinking about this post a lot and wondered what I could possibly make that could be consumed for this occasion yet keep the integrity of my Persian blog! Persian foods are not necessarily spicy, they are stew-like and mostly served with rice. There are however some dishes that can easily be turned into tacos, wraps, sliders and so forth and will be absolutely wonderful. So I decided to manipulate a favorite dish and make tacos just to see... <br />
<br />
It's one of those things... when in doubt, roast some part of a chicken or just a whole one in the oven! Well that being said, we have come up with so many different ways to do so just to change things up a bit since one can easily get bored in our household! AND here we are again, creating a new one for a Mexican-inspired dish. The great thing about this dish is that not only it's easy to make, but also a figure-friendly one. You can also prepare and serve this dish with your favorite seasonal vegetable as well as rice or couscous. I also decided to create a light salad to "sprinkle" on top of these tacos without losing our Persian self!<br />
<br />
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<div class="MsoNoSpacing" style="font-family: inherit;">
<i><b><span style="font-size: small;"><span>Saffron-Lemon
Chicken Tacos</span></span></b></i></div>
<div class="MsoNoSpacing" style="font-family: inherit;">
<br /></div>
<div class="MsoNoSpacing" style="font-family: inherit;">
<i><span style="font-size: small;"><span>1
large chicken breast cut in 2 halves – boneless and skinless</span></span></i></div>
<div class="MsoNoSpacing" style="font-family: inherit;">
<i><span style="font-size: small;"><span>1
medium onion – thinly sliced</span></span></i></div>
<div class="MsoNoSpacing" style="font-family: inherit;">
<i><span style="font-size: small;"><span>¼
cup freshly squeezed lemon juice</span></span></i></div>
<div class="MsoNoSpacing" style="font-family: inherit;">
<i><span style="font-size: small;"><span>1/8
teaspoon saffron powder dissolved in 2 tablespoons of water</span></span></i></div>
<div class="MsoNoSpacing" style="font-family: inherit;">
<i><span style="font-size: small;"><span>½
teaspoon sea salt</span></span></i></div>
<div class="MsoNoSpacing" style="font-family: inherit;">
<i><span style="font-size: small;"><span>¼
teaspoon freshly ground pepper</span></span></i></div>
<div class="MsoNoSpacing" style="font-family: inherit;">
<i><span style="font-size: small;"><span>½
teaspoon Coriander seed</span></span></i></div>
<div class="MsoNoSpacing" style="font-family: inherit;">
<br /></div>
<div class="MsoNoSpacing" style="font-family: inherit;">
<i><span style="font-size: small;"><span>Small
flour tortillas</span></span></i></div>
<div class="MsoNoSpacing" style="font-family: inherit;">
<span style="font-size: small;"><span><i>1
avocado – thinly sliced</i> </span></span></div>
<div class="MsoNoSpacing" style="font-family: inherit;">
<br /></div>
<div class="MsoNoSpacing" style="font-family: inherit;">
<i><span style="font-size: small;"><span>Preheat
oven at 375 degrees.<span> </span>In a heat-proof
baking dish, lay the sliced onion and the chicken breasts over it.<span> </span>Mix all the other ingredients in a small bowl
and pour over them.<span> </span>Place in the oven
and roast for 30-35 minutes until they are fully cooked.<span> </span>While still warm, shred the breasts by
forking them.<span> </span>Mix with the roasted onion
and the remaining of the juice in the dish.<span> </span></span></span></i></div>
<div class="MsoNoSpacing" style="font-family: inherit;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-Kc3N8EbVH1w/T6Gpw7Ff3zI/AAAAAAAAAts/ljftzFinhQ8/s1600/Saffron-Lemon+Chicken+Tacos.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-Kc3N8EbVH1w/T6Gpw7Ff3zI/AAAAAAAAAts/ljftzFinhQ8/s320/Saffron-Lemon+Chicken+Tacos.jpg" width="320" /></a></div>
<div class="MsoNoSpacing" style="font-family: inherit; text-align: center;">
<i><span style="font-size: small;"><span><span> <span style="font-size: x-small;">Saffron-Lemon Chicken</span></span></span></span></i></div>
<div class="MsoNoSpacing" style="font-family: inherit;">
<br /></div>
<div class="MsoNoSpacing" style="font-family: inherit;">
<i><b><span style="font-size: small;"><span>Romaine/Radish/Mint
Salad</span></span></b></i></div>
<div class="MsoNoSpacing" style="font-family: inherit;">
<br /></div>
<div class="MsoNoSpacing" style="font-family: inherit;">
<i><span style="font-size: small;"><span>1
head of romaine lettuce – washed and finely chopped</span></span></i></div>
<div class="MsoNoSpacing" style="font-family: inherit;">
<i><span style="font-size: small;"><span>5
small radishes – washed and thinly sliced</span></span></i></div>
<div class="MsoNoSpacing" style="font-family: inherit;">
<i><span style="font-size: small;"><span>1
tablespoon of fresh mint leaves – washed and finely minced</span></span></i></div>
<div class="MsoNoSpacing" style="font-family: inherit;">
<br /></div>
<div class="MsoNoSpacing" style="font-family: inherit;">
<i><span style="font-size: small;"><span>Dressing</span></span></i></div>
<div class="MsoNoSpacing" style="font-family: inherit;">
<i><span style="font-size: small;"><span>¼
cup freshly squeezed lime juice</span></span></i></div>
<div class="MsoNoSpacing" style="font-family: inherit;">
<i><span style="font-size: small;"><span>1/8
cup extra virgin olive oil</span></span></i></div>
<div class="MsoNoSpacing" style="font-family: inherit;">
<i><span style="font-size: small;"><span>1
teaspoon sea salt</span></span></i></div>
<div class="MsoNoSpacing" style="font-family: inherit;">
<i><span style="font-size: small;"><span>¼
teaspoon freshly ground pepper</span></span></i></div>
<div class="MsoNoSpacing" style="font-family: inherit;">
<br /></div>
<i><span style="font-size: small;"><span style="font-family: inherit; line-height: 115%;">Mix all the ingredients in
a bowl and toss.<span> </span>Make the dressing in a
separate bowl, mix well and add to the salad.</span></span></i><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-RnKsRyxZO-U/T6GqdPIZqYI/AAAAAAAAAt0/AdZyoHWXyWU/s1600/RomaineRadishMint+Salad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-RnKsRyxZO-U/T6GqdPIZqYI/AAAAAAAAAt0/AdZyoHWXyWU/s320/RomaineRadishMint+Salad.jpg" width="320" /></a></div>
<div style="text-align: center;">
<i><span style="font-size: small;"><span style="font-family: inherit; line-height: 115%;"> <span style="font-size: x-small;">Romaine/Radish/Mint Salad</span></span></span></i></div>
<br />
<i><span style="font-size: small;"><span>Place the flour tortillas and add some of the chicken mixture to
them.<span> </span>Top them with sliced avocado and the
romaine/radish/mint salad.</span></span></i><span style="font-size: small;"><span style="font-family: inherit; line-height: 115%;"></span></span><br />
<span style="font-size: small;"><span style="font-family: inherit; line-height: 115%;"><br /></span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-lmSyDx1gaio/T6GrPIka77I/AAAAAAAAAt8/GTUQ_xDUobc/s1600/Saffron-Lemon+Chicken+Tacos+II.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-lmSyDx1gaio/T6GrPIka77I/AAAAAAAAAt8/GTUQ_xDUobc/s320/Saffron-Lemon+Chicken+Tacos+II.jpg" width="320" /></a></div>
<div style="text-align: center;">
<i><span style="font-size: x-small;">Saffron-Lemon Chicken Tacos</span></i></div>
<span style="font-size: small;"><span style="font-family: inherit; line-height: 115%;"><br /></span></span><br />
<div style="font-family: inherit;">
<br /></div>
<div style="font-family: inherit;">
I just had these for dinner and they are amazing! I hope you will enjoy them too.</div>
<div style="font-family: inherit;">
<br /></div>
<div style="font-family: inherit;">
Have a super Cico de Mayo!</div>
<div style="font-family: inherit;">
<br /></div>- Ghttp://www.blogger.com/profile/18373074034767822177noreply@blogger.comtag:blogger.com,1999:blog-3800196440754930702.post-37065560001061233552012-04-19T13:04:00.000-04:002012-04-19T13:04:53.446-04:00Party On Food Lovers - It's Our Blog AnniversaryCan you believe this? It's been a year since I started this blog! Wow, where has the time gone?<br />
<br />
Soooo, happy first blog anniversary to me!<br />
<br />
Frankly, I thought I would have my cook book project all ready to go already! It is a little disappointing that I don't, but from what I have learned, these things take a lot of time to put together. A really good friend of mine, introduced me to another fabulous friend of hers who had written a book years back. We were all chatting over coffee one morning when this lady was "making me aware" of how crazy this project can get. Yes, my first reaction was to panic at first, but after talking a little more she gave me a handout of few "guidelines" for cook books. She - apparently - had attempted to write a cook book and worked with a publisher who had provided some handy information. I was so grateful to have met her and to get her insights AND so thankful for the sweet gesture.<br />
<br />
This has really gotten me to think about my book on a whole new level:<br />
- How do I want it to look?<br />
- How many recipes do I want to put in there?<br />
- Do I outline and add different sections for different categories or just focus on sweet and savory?<br />
<br />
There's just so much to think about... It can get quite overwhelming! How do people write and publish books all the time? Also, more than a handful of friends have suggested that I go with e-publishing since some were quite unhappy with their publishers and felt that not much was being done for them! Well, I have no problem with that as long as I know WHAT I'm publishing. I do realize that I should probably hire/consult with a graphic designer for the cover, layouts, fonts and so forth. Also need to have some killer pictures since they speak a thousand words. Let's face it, we all know my pictures have not exactly been the best you've ever seen or perhaps they have...<br />
<br />
The good news is that I have friends in both fields. One is an Art Director whose taste I absolutely love and adore. The other is an amazing Photographer who teaches photography and runs her own business. The bad news however is that they are both VERY busy and it's going to be a whole other challenge to get them involved in my project, but I am going to be optimistic and hope for the very best :) Let's take one step at a time, huh?<br />
<br />
Here's another news: I have officially joined <a href="http://pinterest.com/Golnazie/" target="_blank">Pinterest</a> after being on the "wait list!" Can you believe this?! I actually had to send a request to be added and they put me on the wait list for 24 hours before letting me sign up! I figured - since I am still shy about having a Facebook page for my blog - this could be a perfect stepping stone for me to gradually get my blog noticed. Look at it as a marketing device. Let's see what happens. Keeping fingers and toes crossed ;) I must say though I think Pinterest is such a genius idea.<br />
<br />
Anyhow, enough talking, let's celebrate. I decided to make some sweets for the occasion so that we can have with a bottle of champagne!<br />
<div style="font-family: inherit;"><span style="font-size: small;"><br />
</span></div><div style="font-family: inherit;"></div><div class="MsoNoSpacing" style="font-family: inherit;"><i><span style="font-size: small;"><b>Chocolate Covered Candied Orange Peels</b></span></i></div><div class="MsoNoSpacing" style="font-family: inherit;"><br />
</div><div class="MsoNoSpacing" style="font-family: inherit;"><i><span style="font-size: small;">Peel of one large orange</span></i></div><div class="MsoNoSpacing" style="font-family: inherit;"><i><span style="font-size: small;">1/3 cup sugar</span></i></div><div class="MsoNoSpacing" style="font-family: inherit;"><i><span style="font-size: small;">1/3 cup water</span></i></div><div class="MsoNoSpacing" style="font-family: inherit;"><i><span style="font-size: small;">1 tablespoon rose water</span></i></div><div class="MsoNoSpacing" style="font-family: inherit;"><br />
</div><div class="MsoNoSpacing" style="font-family: inherit;"><i><span style="font-size: small;">½ cup semi-sweet chocolate</span></i></div><div class="MsoNoSpacing" style="font-family: inherit;"><br />
</div><div class="MsoNoSpacing" style="font-family: inherit;"><i><span style="font-size: small;">Thinly slice the orange peels. Put the peels in a small sauce pan and cover them with enough water. Bring the mixture to a boil then let it simmer over low-medium heat for about 30 minutes. Drain the water and repeat it again. This process will take the bitterness out of the peels.</span></i></div><div class="MsoNoSpacing" style="font-family: inherit;"><br />
</div><div class="MsoNoSpacing" style="font-family: inherit;"><i><span style="font-size: small;">Heat the water and sugar in a small sauce pan. Once the sugar dissolves, add the rose water. Let it simmer until it starts thickening. Add the orange peels and allow simmering until it starts bubbling and the orange peels are completely coated. Once the liquid is reduced by about half of what you initially started, you can take the peels out and lay them on a wax paper. Allow to cool until they start hardening – like candy.</span></i></div><div class="MsoNoSpacing" style="font-family: inherit;"><br />
</div><i><span style="font-family: inherit; font-size: small;"><span style="line-height: 115%;">Melt the chocolate in a glass bowl by creating a double boiler (set the bowl over a pot of simmering water). Dip the candied orange peels in the chocolate until 2/3 of it is completely covered with chocolate. Lay them flat on a sheet of wax paper. Set aside for 2 hours until firm.</span></span></i><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-i5g6ycTIdnI/T5BEslzsClI/AAAAAAAAAtk/N8dtMHirJrE/s1600/Choc+covered+candied+orange+peels.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-i5g6ycTIdnI/T5BEslzsClI/AAAAAAAAAtk/N8dtMHirJrE/s320/Choc+covered+candied+orange+peels.JPG" width="240" /></a></div><div style="text-align: center;"><i><span style="font-family: inherit; font-size: small;"><span style="line-height: 115%;"> <span style="font-size: x-small;">Choc. covered candied orange peels</span></span></span></i></div><br />
Have a wonderful weekend.<br />
<br />
Cheers -<b> به سلامتی</b> <br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div>- Ghttp://www.blogger.com/profile/18373074034767822177noreply@blogger.comtag:blogger.com,1999:blog-3800196440754930702.post-65563283731766196202012-03-19T12:46:00.000-04:002012-03-19T12:46:32.450-04:00Celebrating Nowruz<span style="font-family: inherit; font-size: small;">If you are at all familiar with Iranians and their cultures, you might know that our new year is just around the corner. We celebrate our new year, <a href="http://en.wikipedia.org/wiki/Nowruz" target="_blank">Nowruz</a>, the first day of spring. Nowruz is the most important holiday in Iran. </span><br />
<br />
<span style="font-family: inherit; font-size: small;">Preparations for Nowruz begin in the last month of winter. During this month, Persians do a major spring cleaning around the house to start preparing for Nowruz. The also purchase new clothes to wear for the new year and purchase hyacinth and tulip flowers. It is customary to buy at least one set of new clothes. On the New Year's Day, families dress in their new clothes and start the twelve-day celebrations by visiting the elders of their family, then the rest of their family and finally their friends. On the thirteenth day families leave their homes and picnic outdoors. </span><br />
<br />
<span style="font-family: inherit; font-size: small;">Another tradition for Nowruz is to make and serve sweets and baked goods. On this blog, I plan to do just that! There is so much to our new year and I cannot possibly cover all the food and sweets, but will share a home-baked sweet that tastes like home.</span><br />
<br />
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<div class="MsoNoSpacing" style="font-family: inherit;"><i><span style="font-size: small;"><b><span>Baklava Cake</span></b></span></i></div><div class="MsoNoSpacing" style="font-family: inherit;"><br />
</div><div class="MsoNoSpacing" style="font-family: inherit;"><i><span style="font-size: small;"><span>4 eggs – whites and yolks separated</span></span></i></div><div class="MsoNoSpacing" style="font-family: inherit;"><i><span style="font-size: small;"><span>1 cup sugar</span></span></i></div><div class="MsoNoSpacing" style="font-family: inherit;"><i><span style="font-size: small;"><span>1 cup vegetable oil</span></span></i></div><div class="MsoNoSpacing" style="font-family: inherit;"><i><span style="font-size: small;"><span>1 ½ cup ground unsalted almonds</span></span></i></div><div class="MsoNoSpacing" style="font-family: inherit;"><i><span style="font-size: small;"><span>1 ½ cup flour</span></span></i></div><div class="MsoNoSpacing" style="font-family: inherit;"><i><span style="font-size: small;"><span>1 tablespoon ground cardamom</span></span></i></div><div class="MsoNoSpacing" style="font-family: inherit;"><i><span style="font-size: small;"><span>1 tablespoon baking powder</span></span></i></div><div class="MsoNoSpacing" style="font-family: inherit;"><i><span style="font-size: small;"><span>4 tablespoon milk</span></span></i></div><div class="MsoNoSpacing" style="font-family: inherit;"><br />
</div><div class="MsoNoSpacing" style="font-family: inherit;"><i><span style="font-size: small;"><span>Preheat oven to 350 degrees. .<span> </span>Sift the flour and the baking powder in a bowl and set aside. Using an electric mixer, beat the egg whites until it turns white and forms a peak.<span> </span>Add sugar and mix on medium speed.<span> </span>Add vegetable oil and mix.<span> </span>Add the egg yolks and mix again.<span> </span>Then add the ground almonds while mixing, and then add the flour, baking powder and cardamom.<span> </span>Add milk and mix again.<span> </span>Using a heat-proof glass baking dish (13 by 9 inches), grease it with a cooking spray.<span> </span>Pour the batter in the baking dish and bake in the oven for 30-35 minutes until a toothpick comes out clean.<span> </span>Let the cake cool.</span></span></i></div><div class="MsoNoSpacing" style="font-family: inherit;"><br />
</div><div class="MsoNoSpacing" style="font-family: inherit;"><i><span style="font-size: small;"><span>Syrup:</span></span></i></div><div class="MsoNoSpacing" style="font-family: inherit;"><br />
</div><div class="MsoNoSpacing" style="font-family: inherit;"><i><span style="font-size: small;"><span>1 ½ cup sugar</span></span></i></div><div class="MsoNoSpacing" style="font-family: inherit;"><i><span style="font-size: small;"><span>1 cup water</span></span></i></div><div class="MsoNoSpacing" style="font-family: inherit;"><i><span style="font-size: small;"><span>2 tablespoon rose water</span></span></i></div><div class="MsoNoSpacing" style="font-family: inherit;"><br />
</div><div class="MsoNoSpacing" style="font-family: inherit;"><i><span style="font-size: small;"><span>In a small sauce pan over medium heat, dissolve the sugar in water.<span> </span>Add the rose water.</span></span></i></div><div class="MsoNoSpacing" style="font-family: inherit;"><br />
</div><div class="MsoNoSpacing" style="font-family: inherit;"><i><span style="font-size: small;"><span>After the cake has cooled off completely, pour the hot syrup over the cake, making sure the entire cake is soaked by the liquid.</span></span></i></div><div class="MsoNoSpacing" style="font-family: inherit;"><br />
</div><div class="MsoNoSpacing" style="font-family: inherit;"><i><span style="font-size: small;"><span>Optional: </span></span></i></div><div class="MsoNoSpacing" style="font-family: inherit;"><i><span style="font-size: small;"><span>2 tablespoon ground pistachio to sprinkle on top of the cake</span></span></i></div><div class="MsoNoSpacing" style="font-family: inherit;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-9W4akPEKngs/T2dicBnQKHI/AAAAAAAAAtU/4DCU1Tmaytg/s1600/Baklava+Cake.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-9W4akPEKngs/T2dicBnQKHI/AAAAAAAAAtU/4DCU1Tmaytg/s320/Baklava+Cake.JPG" width="320" /></a></div><div class="MsoNoSpacing" style="font-family: inherit; text-align: center;"><i><span style="font-size: small;"><span> <span style="font-size: x-small;">Baklava Cake</span></span></span></i></div><div class="MsoNoSpacing" style="font-family: inherit;"><br />
</div><span style="font-size: small;"><span style="font-family: inherit; line-height: 115%;">Traditionally, they cut this cake diagonally to create small bite-size diamond shapes so that it’s easy to serve and also enough to go around.</span></span><br />
<br />
<span style="font-size: small;"><span style="font-family: inherit; line-height: 115%;">Happy Persian New Year to all who celebrate.</span></span><br />
<br />
<div style="text-align: center;"><span class="hasCaption"><span dir="rtl">هر روزتان نوروز نوروزتان پیروز</span></span></div><div style="text-align: center;"><span class="hasCaption"><span dir="rtl"> </span></span><span style="font-size: small;"><span style="font-family: inherit; line-height: 115%;"> </span></span></div><div style="font-family: inherit;"><br />
</div>- Ghttp://www.blogger.com/profile/18373074034767822177noreply@blogger.comtag:blogger.com,1999:blog-3800196440754930702.post-24738845063772917782012-03-03T14:46:00.000-05:002012-03-03T14:46:56.733-05:00Grandma's Famous Meat and Potato PattiesTimes have really changed since I was a kid growing up!<br />
<br />
I feel as we get older, families are becoming smaller AND farther away from one another. Growing up, I was the only child being raised by a single mother. I remember taking the school bus after school to my grandmother's house where I spent my most afternoons until my mother got off work to pick me up. I have such great memories from those days. My grandmother was the kind of person whose house was open to ALL - neighbors, family members, friends of my aunts, uncles and so forth. There was never a moment that no one was visiting. I just loved the fact that it felt like a surprise to see who was stopping by that afternoon and possibly staying for dinner. So naturally, my grandmother would be cooking something. One of the common dishes was her famous meat and potato patties. They were so good, so delicious that I couldn't wait for them to land on a plate! She would make so much of them that there was enough to go around as well as to take home. Those days were awesome. There are moments that I wish I could create the same childhood memories for my kids. Unfortunately, nowadays we not only live in different states, but even different countries! <br />
<br />
The following recipe is my grandmother's recipe that takes me back to my childhood. Thank you grandma for being YOU, being a second mom and an amazing cook :)<br />
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<div class="MsoNoSpacing" style="font-family: inherit;"><i><b><span style="font-size: small;"><span>Meat and Potato Patties</span></span></b></i></div><span style="font-size: small;"><span style="font-family: inherit;"> </span></span><div class="MsoNoSpacing" style="font-family: inherit;"><br />
</div><span style="font-size: small;"><span style="font-family: inherit;"> </span></span><div class="MsoNoSpacing" style="font-family: inherit;"><i><span style="font-size: small;"><span>2 lbs baking potato (3 large potatoes) – cooked, peeled and grated</span></span></i></div><i><span style="font-size: small;"><span style="font-family: inherit;"> </span></span></i><div class="MsoNoSpacing" style="font-family: inherit;"><i><span style="font-size: small;"><span>1 lb ground beef</span></span></i></div><i><span style="font-size: small;"><span style="font-family: inherit;"> </span></span></i><div class="MsoNoSpacing" style="font-family: inherit;"><i><span style="font-size: small;"><span>1 medium onion – peeled and grated (make sure to drain and discard the liquid)</span></span></i></div><i><span style="font-size: small;"><span style="font-family: inherit;"> </span></span></i><div class="MsoNoSpacing" style="font-family: inherit;"><i><span style="font-size: small;"><span>2 eggs</span></span></i></div><i><span style="font-size: small;"><span style="font-family: inherit;"> </span></span></i><div class="MsoNoSpacing" style="font-family: inherit;"><i><span style="font-size: small;"><span>2 teaspoon sea salt</span></span></i></div><i><span style="font-size: small;"><span style="font-family: inherit;"> </span></span></i><div class="MsoNoSpacing" style="font-family: inherit;"><i><span style="font-size: small;"><span>1 teaspoon freshly ground black pepper</span></span></i></div><i><span style="font-size: small;"><span style="font-family: inherit;"> </span></span></i><div class="MsoNoSpacing" style="font-family: inherit;"><i><span style="font-size: small;"><span>½ teaspoon turmeric</span></span></i></div><i><span style="font-size: small;"><span style="font-family: inherit;"> </span></span></i><div class="MsoNoSpacing" style="font-family: inherit;"><i><span style="font-size: small;"><span>¼ teaspoon saffron powder</span></span></i></div><span style="font-size: small;"><span style="font-family: inherit;"> </span></span><div class="MsoNoSpacing" style="font-family: inherit;"><br />
</div><span style="font-size: small;"><span style="font-family: inherit;"> </span></span><div class="MsoNoSpacing" style="font-family: inherit;"><i><span style="font-size: small;"><span>1 cup vegetable oil for frying</span></span></i></div><span style="font-size: small;"><span style="font-family: inherit;"> </span></span><div class="MsoNoSpacing" style="font-family: inherit;"><br />
</div><span style="font-size: small;"><span style="font-family: inherit;"> </span></span><div class="MsoNoSpacing" style="font-family: inherit;"><i><span style="font-size: small;"><span>Beat the eggs in a small bowl. In a large bowl, combine all the ingredients (except for the oil) and add the beaten eggs.<span> </span>Mix well using your hands (you may want to put gloves on for this) until it’s a smooth, pasty mixture.<span> </span>Using a large ice cream scoop, scoop out the mixture into your damp hands (so that the mixture won’t stick to your hands) and form a ball, then flatten them into a 3-inch round patties.<span> </span>Heat some of the oil in a skillet over medium heat.<span> </span>Gently place the patties on the skillet and brown them on both sides for about 3-4 minutes on each side.<span> </span>Add more oil when necessary as you continue.</span></span></i></div><div class="MsoNoSpacing" style="font-family: inherit;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-FNEJNqrjzlc/T1JxFIQuGqI/AAAAAAAAAsU/juo8Ue6owXQ/s1600/Frying+Patties.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-FNEJNqrjzlc/T1JxFIQuGqI/AAAAAAAAAsU/juo8Ue6owXQ/s320/Frying+Patties.JPG" width="320" /></a></div><div class="MsoNoSpacing" style="font-family: inherit; text-align: center;"><span style="font-size: small;"><span> <span style="font-size: x-small;"><i>Frying Patties</i></span></span></span></div><span style="font-size: small;"><span style="font-family: inherit;"> </span></span><div class="MsoNoSpacing" style="font-family: inherit;"><br />
</div><span style="font-size: small;"><span style="font-family: inherit;"> </span></span><div class="MsoNoSpacing" style="font-family: inherit;"><i><span style="font-size: small;"><span>This recipe makes about 22 patties.<span> </span>Serve hot or at room temperature.</span></span></i></div><span style="font-size: small;"><span style="font-family: inherit;"> </span></span><div class="MsoNoSpacing" style="font-family: inherit;"><br />
</div><span style="font-size: small;"><span style="font-family: inherit;"> </span><span style="font-family: inherit; line-height: 115%;">These patties are great with salads or any yogurt dish - <a href="http://persianbites.blogspot.com/2011/06/yogurt-is-must.html" target="_blank">Spinach Yogurt</a> from June 7th.<span> </span>They also make great sandwiches using a pocket pita with a side of sour pickles.<span> </span>You can also serve them as an appetizer for your next part. I served them with the <a href="http://persianbites.blogspot.com/2011/05/soul-kitchen.html" target="_blank">Persian Coleslaw</a> from May 5th and they were a great compliment. </span></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-_rPvjNarOLQ/T1Jy7UifMHI/AAAAAAAAAsc/fiCN6dkLZkI/s1600/Meat+&+Potato+Patties.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-_rPvjNarOLQ/T1Jy7UifMHI/AAAAAAAAAsc/fiCN6dkLZkI/s320/Meat+&+Potato+Patties.JPG" width="320" /></a></div><div style="text-align: center;"><span style="font-size: small;"><span style="font-family: inherit; line-height: 115%;"><span style="font-size: x-small;"><i>Patties with the Persian Coleslaw</i></span></span></span></div><br />
Trust me, I tried finding ways not to fry these, but frying is what makes these patties taste AMAZING.<br />
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I hope you will enjoy these patties. Have a wonderful weekend!- Ghttp://www.blogger.com/profile/18373074034767822177noreply@blogger.comtag:blogger.com,1999:blog-3800196440754930702.post-22346994818966132792012-02-10T10:36:00.022-05:002012-02-10T17:08:40.826-05:00Sweet or SavorySweet, of course!<br />
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Well after my savory, that is. For this Valentine's, I decided to prepare some sweet recipes for you. If you are a parent like me, this Hallmark holiday means absolutely nothing to you! Actually come to think of it, it never really did even before kids. My husband is not the kind to buy flowers. Kind of glad for that.... here's why:<br />
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It was the first year of our relationship and there it was: Valentine's Day! We had a long-distance relationship back then and he was also traveling for work abroad. On Valentine's day, I received a package that looked like it was holding fresh flowers. Clearly, that put a smile on my face, thinking how thoughtful of him to order these while he's traveling in Europe. I opened the box and found a dozen of colored foil flowers with wire stems!!! "HA?" I was speechless - not in a good way but thought perhaps it was a joke. Maybe I just had to get used to his sense of humor. I immediately called my gay friend (because I was too embarrassed to call a girlfriend) and told him the story. He couldn't stop laughing on the phone... we figured perhaps my "boyfriend" was just humoring me. Later I found out that the "rose buds" of these lovely foil flowers was a chocolate KISS! This was not getting any better... Of course, when my now hubby (then boyfriend) called, I thanked him for the gesture. He asked how the flowers looked and how the chocolate tasted! It was honestly hard to describe. I'm not exactly sure how I answered but he gathered something was off. So he asked what EXACTLY I had received and I explained. He was floored (or at least sounded like he was on the phone). It turned out that his employer had some sort of contract with this crazy company and one option on their form was "Chocolate Flowers." This had given the impression that he was ordering chocolate with flowers, not the disaster box that I had received! The worse part was that he had apparently paid a lot for that order too. What a rip off, huh? We of course laughed it off, but that was the LAST time he ever did anything for Valentine's and I'm perfectly fine with it :)<br />
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<div class="MsoNoSpacing" style="font-family: inherit;">We usually try to have a semi-festive meal on this day and I make something sweet and chocolatey for post dinner. While I was trying to figure out what to prepare for this post, I immediately thought of chocolate - of course! I wanted to make a recipe that people can relate to but with a Persian twist. I start thinking about ingredients and came up with not one, but two recipes! I called them "chocolate brittle" then remembered that some call them "chocolate bark." This started my search on the internet as to "what is the difference between a brittle and a bark?" This was not an easy search I must admit, but apparently I wasn't the only curious person. Someone had explained that a bark is made of semi-sweet and dark chocolate and has a higher fat content. Brittle on the other hand, is made with white chocolate and has a lower fat content since there is no cocoa which makes it a sweeter confection. This explanation actually made sense to me and since I already had my ingredients sorted out with both dark and white chocolate, I named them "Dark Chocolate Bark" and "White Chocolate Brittle."<span style="font-size: small;"><b></b><br />
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</div><div class="MsoNoSpacing" style="font-family: inherit;"><i><span style="font-size: small;"><b>Dark Chocolate Bark</b></span></i></div><div class="MsoNoSpacing" style="font-family: inherit;"><br />
</div><div class="MsoNoSpacing" style="font-family: inherit;"><i><span style="font-size: small;"></span></i></div><div class="MsoNoSpacing" style="font-family: inherit;"><i><span style="font-size: small;">Ingredients:</span></i><br />
<i><span style="font-size: small;">1 cup semisweet chocolate - finely chopped</span></i></div><div class="MsoNoSpacing" style="font-family: inherit;"><i><span style="font-size: small;">1 cup bittersweet chocolate - finely chopped</span></i></div><div class="MsoNoSpacing" style="font-family: inherit;"><i><span style="font-size: small;">¼ teaspoon saffron powder</span></i></div><div class="MsoNoSpacing" style="font-family: inherit;"><i><span style="font-size: small;">1 cup walnuts</span></i></div><div class="MsoNoSpacing" style="font-family: inherit;"><i><span style="font-size: small;">1 cup golden raisins</span></i></div><div class="MsoNoSpacing" style="font-family: inherit;"><br />
</div><div class="MsoNoSpacing" style="font-family: inherit;"><i><span style="font-size: small;"><b></b></span></i></div><i><span style="font-size: small;"><span style="font-family: inherit;"> </span><span style="font-family: inherit; line-height: 115%;">Melt the chocolates in a glass bowl by creating a double boiler (set the bowl over a pot of simmering water) add the saffron powder and mix well. Line a sheet pan with parchment paper. Pour the melted chocolate over the paper and spread to form a rectangle – it doesn’t have to be a perfect rectangle. Sprinkle the walnuts and raisins over the chocolate and press them down gently with the palm of your hand to make sure there is a point of contact. Set aside for 2 hours until firm. Cut the brittle in small pieces and serve at room temperature.</span></span></i><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-_B_cak01wVY/TzUyur0cPwI/AAAAAAAAArs/-mGPa-QYh3Y/s1600/Dark+Chocolate+Bark.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-_B_cak01wVY/TzUyur0cPwI/AAAAAAAAArs/-mGPa-QYh3Y/s320/Dark+Chocolate+Bark.JPG" width="320" /></a></div><div style="text-align: center;"><span style="font-size: small;"><span style="font-family: inherit; line-height: 115%;"> <i><span style="font-size: x-small;">Dark Chocolate Bark</span></i></span></span></div><div style="text-align: center;"><span style="font-size: small;"><span style="font-family: inherit; line-height: 115%;"><br />
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<div class="MsoNoSpacing" style="font-family: inherit;"><i><span style="font-size: small;"><b>Persian White Chocolate Brittle</b> </span></i><br />
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<i><span style="font-size: small;">Ingredients:</span></i><br />
<i><span style="font-size: small;">1 cups white chocolate - finely chopped</span></i></div><div class="MsoNoSpacing" style="font-family: inherit;"><i><span style="font-size: small;">½ cup whole pistachios</span></i></div><div class="MsoNoSpacing" style="font-family: inherit;"><i><span style="font-size: small;">Peel of 1 orange – candied (recipe below)</span></i></div><div class="MsoNoSpacing" style="font-family: inherit;"><i><span style="font-size: small;">¼ teaspoon dried rose petals – crushed (optional)</span></i><br />
</div><i><span style="font-size: small;"><span style="font-family: inherit;"> </span></span></i><br />
<div class="MsoNoSpacing" style="font-family: inherit;"><i><span style="font-size: small;">Melt the chocolate in a glass bowl by creating a double boiler (set the bowl over a pot of simmering water). White chocolate takes longer to melt since it has a lower fat content. Line a sheet pan with parchment paper. Pour the melted chocolate over the paper and spread to form a rectangle - it doesn’t have to be a perfect rectangle. Sprinkle the pistachios, orange peels and crushed rose petals over the chocolate and press them down gently with the palm of your hand to make sure there’s a point of contact. Set aside for 2 hours until firm. Cut the brittle in small pieces and serve at room temperature.</span></i></div><div class="MsoNoSpacing" style="font-family: inherit;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-fJFjh7HssXA/TzU1z5CGseI/AAAAAAAAAsE/DvE001HUSjE/s1600/White+Chocolate+Brittle.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-fJFjh7HssXA/TzU1z5CGseI/AAAAAAAAAsE/DvE001HUSjE/s320/White+Chocolate+Brittle.JPG" width="320" /></a></div><div class="MsoNoSpacing" style="font-family: inherit; text-align: center;"><span style="font-size: small;"> <i><span style="font-size: x-small;">White Chocolate Brittle</span></i></span></div><div class="MsoNoSpacing" style="font-family: inherit;"><span style="font-size: small;"></span></div><div class="MsoNoSpacing" style="font-family: inherit;"><span style="font-size: small;"> </span></div><span style="font-size: small;"><span style="font-family: inherit;"> </span></span><br />
<div class="MsoNoSpacing" style="font-family: inherit;"><span style="font-size: small;"></span></div><div class="MsoNoSpacing" style="font-family: inherit;"><span style="font-size: small;"></span></div><div class="MsoNoSpacing" style="font-family: inherit;"><br />
</div><div class="MsoNoSpacing" style="font-family: inherit;"><i><span style="font-size: small;"><b>Candied Orange Peels</b> </span></i><br />
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<i><span style="font-size: small;">¼ cup water</span></i></div><div class="MsoNoSpacing" style="font-family: inherit;"><i><span style="font-size: small;">¼ cup sugar</span></i></div><i><span style="font-size: small;">1 teaspoon rose water</span><span style="font-size: small;"><span style="font-family: inherit;"></span></span></i><br />
<div class="MsoNoSpacing" style="font-family: inherit;"><i><span style="font-size: small;">Peel of one orange</span></i><br />
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<i><span style="font-size: small;">Thinly slice the orange peels. Put the peels in a small sauce pan and cover them with enough water. Bring the mixture to a boil then let it simmer over low-medium heat for about 30 minutes. Drain the water and repeat it again. This process will take the bitterness out of the peels.</span></i></div><div class="MsoNoSpacing" style="font-family: inherit;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-7318VEmRvwg/TzU0lK9qVkI/AAAAAAAAAr0/o7a70IV-eQE/s1600/Boiling+Orange+Peels.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-7318VEmRvwg/TzU0lK9qVkI/AAAAAAAAAr0/o7a70IV-eQE/s320/Boiling+Orange+Peels.JPG" width="320" /></a></div><div class="MsoNoSpacing" style="font-family: inherit; text-align: center;"><span style="font-size: small;"> <i><span style="font-size: x-small;">Boiling Orange Peels</span></i></span></div><span style="font-size: small;"><span style="font-family: inherit;"> </span><i><span style="font-family: inherit; line-height: 115%;"> </span></i></span><br />
<span style="font-size: small;"><i><span style="font-family: inherit; line-height: 115%;">Heat the water and sugar in a small sauce pan. Once the sugar dissolves, add the rose water. Let it simmer until it starts thickening. Dice the orange peels. Then add the orange peels and allow simmering until it starts bubbling and the orange peels are completely coated. Once the liquid is reduced by about half of what you initially started, you can take the peels out and lay them on a wax paper. Allow to cool until they start hardening a little.</span></i></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-I0Su4AR-h6w/TzU1JC7o0yI/AAAAAAAAAr8/YvPBDGPogGo/s1600/Making+Candied+Orange+Peels.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-I0Su4AR-h6w/TzU1JC7o0yI/AAAAAAAAAr8/YvPBDGPogGo/s320/Making+Candied+Orange+Peels.JPG" width="320" /></a></div><div style="text-align: center;"><span style="font-size: small;"><span style="font-family: inherit; line-height: 115%;"> <span style="font-size: x-small;"><i>Making Candied Orange Peels</i></span></span></span></div><div style="font-family: inherit;"><span style="font-size: small;"><span style="line-height: 115%;"><br />
</span></span></div><span style="font-size: small;"><span style="font-family: inherit; line-height: 115%;">Enjoy these amazing sweets. Gift them and eat them!</span></span><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-XuGcI-3xyTc/TzU2dZQiZ0I/AAAAAAAAAsM/hEJZHZCxUX8/s1600/Bark+&+Brittle.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-XuGcI-3xyTc/TzU2dZQiZ0I/AAAAAAAAAsM/hEJZHZCxUX8/s320/Bark+&+Brittle.JPG" width="320" /></a></div><div style="text-align: center;"><span style="font-size: small;"><span style="font-family: inherit; line-height: 115%;"> <i><span style="font-size: x-small;">Bark & Brittle</span></i></span></span></div><br />
<span style="font-size: small;"><span style="font-family: inherit; line-height: 115%;">Have a sweet Valentine's Day!</span></span><br />
<span style="font-size: small;"><span style="font-family: inherit; line-height: 115%;"><br />
</span></span><br />
<span style="font-size: small;"><span style="font-family: inherit; line-height: 115%;">(Notice my ingredients for the brittle were half of the ingredients of the bark... that was because I never really liked white chocolate and didn't want to end up with so much leftovers. It turns out the brittle was more popular among friends. Who knew?!)</span></span><br />
<span style="font-size: small;"><span style="font-family: inherit; line-height: 115%;"><br />
</span></span>- Ghttp://www.blogger.com/profile/18373074034767822177noreply@blogger.comtag:blogger.com,1999:blog-3800196440754930702.post-3358840854056899052012-02-02T18:18:00.000-05:002012-02-02T18:18:05.555-05:00Tailgate Party Part IITo follow on our previous blog, I decided to post a recipe for those who are vegetarian. Here's the most perfect recipe for you. It's healthy, delicious and comforting.<br />
<br />
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</style> <![endif]--><span style="font-size: small;"><span style="font-family: inherit;"> </span></span><div class="MsoNoSpacing" style="font-family: inherit;"><i><b><span style="font-size: small;"><span>Lentil Dip</span></span></b></i></div><span style="font-size: small;"><span style="font-family: inherit;"> </span></span><div class="MsoNoSpacing" style="font-family: inherit;"><br />
</div><div class="MsoNoSpacing" style="font-family: inherit;"><i><span style="font-size: small;"><span>Ingredients: </span></span></i></div><i><span style="font-size: small;"><span style="font-family: inherit;"> </span></span></i><div class="MsoNoSpacing" style="font-family: inherit;"><i><span style="font-size: small;"><span>1 tablespoon vegetable oil</span></span></i></div><i><span style="font-size: small;"><span style="font-family: inherit;"> </span></span></i><div class="MsoNoSpacing" style="font-family: inherit;"><i><span style="font-size: small;"><span>1 small onion – finely diced</span></span></i></div><i><span style="font-size: small;"><span style="font-family: inherit;"> </span></span></i><div class="MsoNoSpacing" style="font-family: inherit;"><i><span style="font-size: small;"><span>1 cup of dry lentils – cleaned and washed</span></span></i></div><i><span style="font-size: small;"><span style="font-family: inherit;"> </span></span></i><div class="MsoNoSpacing" style="font-family: inherit;"><i><span style="font-size: small;"><span>¼ teaspoon turmeric</span></span></i></div><i><span style="font-size: small;"><span style="font-family: inherit;"> </span></span></i><div class="MsoNoSpacing" style="font-family: inherit;"><i><span style="font-size: small;"><span>3 oz tomato paste</span></span></i></div><i><span style="font-size: small;"><span style="font-family: inherit;"> </span></span></i><div class="MsoNoSpacing" style="font-family: inherit;"><i><span style="font-size: small;"><span>1 ½ teaspoon sea salt</span></span></i></div><i><span style="font-size: small;"><span style="font-family: inherit;"> </span></span></i><div class="MsoNoSpacing" style="font-family: inherit;"><i><span style="font-size: small;"><span>¼ teaspoon fresh ground pepper</span></span></i></div><i><span style="font-size: small;"><span style="font-family: inherit;"> </span></span></i><div class="MsoNoSpacing" style="font-family: inherit;"><i><span style="font-size: small;"><span>3.5 cups of water</span></span></i></div><i><span style="font-size: small;"><span style="font-family: inherit;"> </span></span></i><div class="MsoNoSpacing" style="font-family: inherit;"><i><span style="font-size: small;"><span>2 tablespoon fresh squeezed lemon juice</span></span></i></div><i><span style="font-size: small;"><span style="font-family: inherit;"> </span></span></i><div class="MsoNoSpacing" style="font-family: inherit;"><i><span style="font-size: small;"><span>1/8 teaspoon saffron powder</span></span></i></div><div class="MsoNoSpacing" style="font-family: inherit;"><i><span style="font-size: small;"><span>1 tablespoon chopped fresh parsley (for garnish)</span></span></i></div><span style="font-size: small;"><span style="font-family: inherit;"> </span></span><div class="MsoNoSpacing" style="font-family: inherit;"><br />
</div><span style="font-size: small;"><span style="font-family: inherit;"> </span></span><div class="MsoNoSpacing" style="font-family: inherit;"><i><span style="font-size: small;"><span>In a medium sauce pan, heat the oil and sauté the onions over medium heat for about 10 minutes or until they are slightly golden - stirring occasionally. Add the washed lentils and mix well until they start looking glossy.<span> </span>Add the turmeric and mix well until the lentils and onion are coated. Add the tomato paste and mix well. Add water and mix well. Put the lid on and bring to a boil. Add salt and pepper.<span> </span>Then let it simmer for about 2 hours over low heat with the lid on until the lentils are well cooked and the fluid is mostly evaporated (if the lentils are not cooked and the liquid is gone, add more water and allow to cook longer).<span> </span>Add lemon juice and saffron powder and mix well.<span> </span>Serve hot or at room temperature.</span></span></i></div><div class="MsoNoSpacing" style="font-family: inherit;"><br />
</div><div class="MsoNoSpacing" style="font-family: inherit;"><i><span style="font-size: small;"><span>For garnish, you can chop some fresh parsley and add a tablespoon on top. </span></span></i></div><span style="font-size: small;"><span style="font-family: inherit;"> </span></span><div class="MsoNoSpacing" style="font-family: inherit;"><br />
</div><span style="font-size: small;"><span style="font-family: inherit;"> </span></span><div class="MsoNoSpacing" style="font-family: inherit;"><span style="font-size: small;"><span>I served this dip with home-made Lavash chips.</span></span></div><div class="MsoNoSpacing" style="font-family: inherit;"><br />
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</style> <![endif]--><span style="font-size: small;"> </span></div><div class="MsoNoSpacing" style="font-family: inherit;"><i><span style="font-size: small;"><b><span>Lavash Chips</span></b></span></i></div><i><span style="font-size: small;"><span style="font-family: inherit;"> </span></span></i><div class="MsoNoSpacing" style="font-family: inherit;"><br />
</div><i><span style="font-size: small;"><span style="font-family: inherit;"> </span></span></i><div class="MsoNoSpacing" style="font-family: inherit;"><i><span style="font-size: small;"><span>Preheat oven at 350 degrees.<span> </span>Cut a sheet of Lavash into small pieces.<span> </span>Layer them on the baking sheet.<span> </span>Leave in oven for 8 minutes until they are dehydrated and slightly golden.<span> </span>Serve with your desired dip.</span></span></i></div><div class="MsoNoSpacing" style="font-family: inherit;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-y0arq4cp3vU/TysY7DgKotI/AAAAAAAAArk/fh8WzJ8nbTE/s1600/Lentil+Dip.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-y0arq4cp3vU/TysY7DgKotI/AAAAAAAAArk/fh8WzJ8nbTE/s320/Lentil+Dip.JPG" width="320" /></a></div><div class="MsoNoSpacing" style="font-family: inherit; text-align: center;"><i><span style="font-size: small;"><span> <span style="font-size: x-small;">Lentil Dip with Lavash Chips</span></span></span></i></div><div class="MsoNoSpacing" style="font-family: inherit;"><br />
</div><div class="MsoNoSpacing" style="font-family: inherit;"><span style="font-size: small;"><span>Enjoy and have a wonderful Super Bowl weekend. Go Giants!</span></span></div><div class="MsoNoSpacing" style="font-family: inherit;"><span style="font-size: small;"><span><br />
</span></span></div><div class="MsoNoSpacing" style="font-family: inherit;"><span style="font-size: small;"><span><br />
</span></span></div>- Ghttp://www.blogger.com/profile/18373074034767822177noreply@blogger.comtag:blogger.com,1999:blog-3800196440754930702.post-12256077287981714222012-01-29T14:47:00.004-05:002012-05-01T10:15:33.159-04:00Tailgate PartyBefore moving to New York, I lived in Indianapolis, where I got my engineering degree and also worked as an engineer at General Motors. People in Indiana love their sports and take them very seriously. But they also love tailgating before the start of the games. I was never into sports, but found tailgating to be a lot of fun. There was a particular restaurant about 45 minutes outside of Indianapolis, which was quite hard to get a reservation. The tradition was that you drove up early enough, put your name down on their list and while waited for your table, you tailgated in the parking lot. NOW, that's a kind of "sport" I like :) This was my very first AND only tailgating experience and I loved it.<br />
<br />
With the Super Bowl being so close - especially now that the Giants are playing - I thought it was only appropriate to dedicate this post to this event and have a tailgate-style party at home. The idea of sliders is just so interesting to me. Did they make a come-back or did I make a discovery? Because everywhere I look, I see sliders on the menu! I think they are great. I noticed that our local burger joint even offers them on their adult menu - you get three mini burgers with the bells and whistles and they are absolutely delicious. I also like how they fit so nicely in my hands AND they make me feel like I am eating less! I decided why not turn a Persian dish into sliders?<br />
<br />
So, I prepared a tomato-based beef stew "<i>Khoresht </i>/<b> <span lang="fa">خورشت</span></b>" which you can create several variations by adding different kind of fried vegetables (such as, zucchini, eggplant, okra and etc. to create a different dish). There are also other styles of <i>Khoresht</i> that are not tomato-based. <i>Khoresht</i> is traditionally served over steamed white rice. In this case, I obviously skipped the rice part to create a Persian Bite.<br />
<br />
<i><b>Persian Beef Sliders</b></i><br />
<br />
<i>Ingredients:</i><br />
<i>1 lb of beef stew meat</i><br />
<i>1 medium onion - finely diced</i><br />
<i>2 tablespoon vegetable oil</i><br />
<i>3 oz of tomato paste (1/2 of a 6 oz can)</i><br />
<i>1 teaspoon sea salt</i><br />
<i>1/4 teaspoon fresh ground pepper</i><br />
<i>1/2 teaspoon turmeric</i><br />
<i>1/2 cup of sour grapes* or 2 tablespoon freshly squeezed lemon juice</i><br />
<i>1/4 teaspoon saffron powder</i><br />
<i>2 1/2 cups of water </i><br />
<br />
<i>In a medium pot, heat the oil and <span style="font-size: small;"><span style="font-family: inherit; line-height: 115%;">sauté</span></span> the onions over medium heat for about 10 minutes or until they are slightly golden - stirring occasionally. Pepper your meat and then add the beef chunks and brown them on all sides over high heat. Add the turmeric and lower the heat to medium. Mix well until the meat and onion are coated. Add the tomato paste and mix well. Add water and mix well. Put the lid on and bring to a boil. Add salt and then let it simmer for about 2 hours over low heat with the lid on until the beef chunks are fork-tender. Add the sour grapes and saffron powder and mix. Let it simmer for another 30 minutes. Turn heat off and let it cool for a little. Fork the meat before placing it over the slider buns. </i><br />
<br />
<i>To add a little texture, you can <span style="font-size: small;"><span style="font-family: inherit; line-height: 115%;">sauté</span></span> zucchinis - cut thin lengthwise - and place them over the forked beef on the sliders.</i><br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-H_Znj2V4XQY/TyWf45_zYDI/AAAAAAAAArc/luOfmLLcZkM/s1600/Sliders.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-H_Znj2V4XQY/TyWf45_zYDI/AAAAAAAAArc/luOfmLLcZkM/s320/Sliders.jpg" width="320" /></a></div>
<div style="text-align: center;">
<i><span style="font-size: x-small;">Yummy Sliders</span></i></div>
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I believe this recipe will go really well with the <a href="http://persianbites.blogspot.com/2011/05/soul-kitchen.html" target="_blank">Persian coleslaw</a> from our May 5th post.<br />
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*Note: Sour grapes are unripe grapes that have a sour flavor. They are seasonal and you will be able to find them at the middle eastern specialty stores. You can substitute by adding Sour Grape Juice (also available at middle eastern specialty sores and available all-year around). Add 1 tablespoon at a time to get the desired tangy flavor.<br />
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Happy tailgating and enjoy your sliders!- Ghttp://www.blogger.com/profile/18373074034767822177noreply@blogger.comtag:blogger.com,1999:blog-3800196440754930702.post-58986460579532549422012-01-25T15:41:00.008-05:002012-02-03T15:59:11.092-05:00New Year, New Routine and MoreHello blog readers! Happy belated New Year. Been a while, huh? Hope you all ended 2011 beautifully and started 2012 fabulously. With the start of the new year, I decided to have a new routine. I don't like calling it a "resolution" simply because it's not. I cancelled my ongoing 4-year membership at the gym and decided to add some new workouts to my routine. A great friend - a sister blogger who by the way has an awesome blog: <a href="http://buttingtonpost.blogspot.com/">FORMERLY FAT MOM</a>- introduced me to her boot camp group. I have also signed up for Pilates. In the past three weeks, I have been trying to juggle my new schedule with kids, house work, cooking and even blogging. Just like any new job, it just takes time to "figure it out." But I must admit that for the first time in my life, I'm not checking the clock or starting the countdown while I workout! Perhaps, I have matured in that area, but I do love it.<br />
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I have always been the kind of person who didn't believe in diets, weight loss and so forth - mainly because I didn't like them. I believe that as long as you eat in moderation, not only you stay steady but also you tend to satisfy your cravings (therefore no backfires later on!). I do however believe in staying healthy and being fit. After my second child, I joined a boot camp and ended it 1.5 years later last May. Ever since, my body went through some sort of a withdrawal and I was in so much pain for at least a couple of months after that. My legs and calves were in so much pain that doing my daily chores seemed like a torture. It really was a weird feeling and I wasn't sure what was going on with me or my body until I had a doctor visit and we were discussing what had changed in my routine. AND $1000 later after running all kinds of blood work, we came to the conclusion that my body was simply reacting to not being active anymore! I also had some iron deficiency, but that's not new with me as I have had anemia before. Honestly, I could have saved that $1000 and put it into my new workout routine. Oh well, you learn something new everyday...<br />
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This whole experience prompted me to do something new and something that I enjoyed doing. So far, I really enjoy my workout routine. This doesn't mean that I may not change it ever because change is something I constantly need ;)<br />
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Okay, enough about workout talk... Let's bake!<br />
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If you know anything about Persians or their culture, you must know how much they love their fresh brewed tea. Growing up, I remember that my grandmother's tea kettle and tea pot was on the stove from dawn (when she got out of bed) till dusk (or until she went to bed). She had tea in the morning, mid-day, after lunch, mid-afternoon and evening. The art of tea making however is also a whole other story or even a blog... you simply don't drink the tea - that you brewed in the morning - in the afternoon! It was "against the law" at my grandmother's house and she could tell from the taste of the tea whether it was made earlier or not! I never got into tea drinking as much as I was exposed to it, but I definitely liked the ritual and how it was served in mid-afternoons - SWEETS. Whether these sweets were dried fruits, small home-baked cookies or cakes, I just loved having a cup of tea for those reasons! <br />
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The following recipe is what you usually find at the Persian bakeries in Iran. It's a great mid-afternoon snack with your tea as well as a great companion for your morning coffee. On cold winter days, I enjoy a cup of herbal tea (tea bag version!) in mid-afternoon with something sweet like this. I love the simplicity of this cake and I hope that you will too. <br />
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<b><i>Walnut and Raisin Loaf </i></b><br />
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<i>Ingredients:</i><br />
<i>6 eggs - whites and yolks separated</i><br />
<i>1 stick of butter</i><br />
<i>1 cup of sugar</i><br />
<i>1 cup of all-purpose flour + 1 teaspoon</i><br />
<i>1 teaspoon baking powder</i><br />
<i>1 teaspoon vanilla extract</i><br />
<i>1 /4 cup raisins</i><br />
<i>1/2 cup chopped walnuts</i><br />
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<i>Preheat oven to 350 degrees. Sift the flour and the baking powder in a bowl and set aside. Mix the walnuts, raisins and 1 teaspoon of flour in a bowl and set aside. Your cold ingredients should be at room temperature. Using an electric mixer, beat the egg whites until it turns white and forms a peak, then set aside. In a separate bowl, using an electric mixer beat the egg yolks; add sugar and beat again. Add the butter and the vanilla extract and beat well until the batter is well mixed. Using a spatula, add the egg whites to the yolk mixture and fold into the batter. Then add the flour and baking powder in 3 batches and fold into the mixture using your spatula. DO NOT beat the batter. Add the walnuts and raisins to the mixture and mix gently.</i><br />
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<i>Using a loaf pan, make sure you either butter the pan or use a cooking spray to grease it before you pour the batter in. Then pour the batter in and put in the oven. Bake for 45 minutes to 1 hour (depending on your oven). Do a toothpick test and see whether on not the cake is ready. Let the cake cool and then pull it out of the pan. Serve while still warm or at room temperature. You can save the rest of the cake wrapped in foil at room temperature. If you decide to put it in the fridge, you can then heat it up in a toaster oven.</i><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-0NPrhLtsGY0/TyBoRaO_ZCI/AAAAAAAAArU/UfDy9mioIkk/s1600/photo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-0NPrhLtsGY0/TyBoRaO_ZCI/AAAAAAAAArU/UfDy9mioIkk/s320/photo.JPG" width="320" /></a></div><div style="text-align: center;"><i><span style="font-size: x-small;">Butter Loaf with Walnuts & Raisins</span></i></div><div style="text-align: center;"><br />
</div><div style="text-align: left;"><span style="font-size: small;"><span style="font-family: inherit;">Enjoy your afternoon tea :)</span></span></div>- Ghttp://www.blogger.com/profile/18373074034767822177noreply@blogger.comtag:blogger.com,1999:blog-3800196440754930702.post-78601327483070027412011-12-17T15:38:00.003-05:002011-12-17T15:40:07.769-05:00Kitchen ConfessionsWhat I am about to write on this blog should've been shared a couple of weeks ago! But I am going to write up about it anyway because it is a great recipe and you might find it handy AND easy to do this holiday season.<br />
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It was one of those days - mid week - gloomy, cloudy and rainy. I woke up in the morning only to find myself looking like someone who was stung by a bee! My right eye was so swelled up that my eyelid felt it weighed a ton on my eye! The swelling was so bad that the entire right side of my face looked weird. I looked like a result of a domestic violence!!! I was so freaked out and not sure what caused it. I avoided putting my contact lenses in and got ready as usual to leave the house while I hoped for the best. Despite the fact that I looked very silly with my sunglasses on a day like this, I figured it's better to have them on with the way I looked. I do have seasonal allergies, so I thought this was probably related to that, but I had never experienced such a thing before. I got the kids ready and dropped my older one off at his school while wearing my sunglasses indoors. I had to confess to some moms - that I was closer to - why I had them on and once they saw my eye, they understood! Now, I had to take my younger one to her per-school. Of course, she decides to take a 7-hour tour of one block, stopping at every little step, leaf on the ground, any passing dog and so forth. Oh, did I mention we were expecting a guest for dinner that evening whom I had not met? This meant that I had a total of 2.5 hours to do grocery shopping, preparing, cleaning and organizing for that night. If you are a parent with two toddlers and many toys spread around the house, you get my point.<br />
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Earlier that morning, my husband suggested seeing a doctor to find out what was wrong with my eye. What was he thinking? No time for that... which doctor to call? A family doctor? An ophthalmologist? An allergist? It would probably take me half a day to figure this out and then good luck getting an appointment on that day! So, I decided to pretend that nothing was wrong and I went about my business while sporting my sunglasses every where I went. Yes, I got many weird looks in my neighborhood, but the alternative was just not an option. After I ran my morning errands and picked my daughter up from her 1/2 day program, I was home at last. I had never been happier to be home and without sunglasses. Why did it have to be rainy today out of all days? As soon as my daughter was down for her after school nap, I remembered one of my grandmother's home remedies... Cucumber is anti-inflammatory. PERFECT - I had some in my fridge and I immediately sliced some and laid flat for 15 minutes while I applied the cucumber slices on my eye. This was a miracle. It worked like a charm! I was so amazed by the results. I still looked puffy and weird, but the swelling had gone down quite a bit.<br />
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I was ready to roll and prepare our dinner for our guest. This was going to be a dinner to impress. Since my husband is a huge fan of lamb, we decided to make lamb shanks. I had prepared this dish a few times in the past. The first time, it turned out great as they usually do. Then after that, it just wasn't the same anymore. So, I was on a mission to get it right again - I just couldn't remember the amount of the ingredients I had initially used. It was time to pull out my pen and paper and record the measurements. I even tweaked the time and the temperature. The final result was very close to my first try and I believe we had a successful dish! Also - in case you were wondering - my eye looked so much better by dinner time and our guest hadn't even noticed...<br />
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<div class="MsoNormal" style="font-family: inherit;"><i><span style="font-size: small;"><b>Lamb Shank with Saffron and Lemon </b></span></i></div><div class="MsoNormal" style="font-family: inherit;"><br />
</div><div class="MsoNormal" style="font-family: inherit;"><i><span style="font-size: small;">4 lamb shanks - washed and dried</span></i></div><div class="MsoNormal" style="font-family: inherit;"><i><span style="font-size: small;">3 medium red onions peeled and thinly sliced</span></i></div><div class="MsoNormal" style="font-family: inherit;"><i><span style="font-size: small;">4 garlic cloves peeled and crushed</span></i></div><div class="MsoNormal" style="font-family: inherit;"><i><span style="font-size: small;">1-½ teaspoon sea salt</span></i></div><div class="MsoNormal" style="font-family: inherit;"><i><span style="font-size: small;">½ teaspoon freshly ground pepper</span></i></div><div class="MsoNormal" style="font-family: inherit;"><i><span style="font-size: small;">2 tablespoon saffron water (1/2 teaspoon ground saffron dissolved in 2 tablespoon hot water)</span></i></div><div class="MsoNormal" style="font-family: inherit;"><i><span style="font-size: small;">½ cup lemon juice</span></i></div><div class="MsoNormal" style="font-family: inherit;"><i><span style="font-size: small;">½ cup of water</span></i></div><div class="MsoNormal" style="font-family: inherit;"><br />
</div><i><span style="font-size: small;"><span style="font-family: inherit;"> </span><span style="font-family: inherit;">Preheat the oven to 325 degree F. Put the lamb shanks in a large baking dish. Meanwhile, in a bowl, combine all the other ingredients and slowly pour the mixture over the shanks. Cover and bake for 2.5 hours in the oven. Uncover and cook for another 30 minutes.</span></span></i><br />
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<span style="font-size: small;"><span style="font-family: inherit;">I know what you are thinking now, scrolling down for a picture! Well, I am ashamed to say that after a day like that, I forgot completely to take a picture and I only remembered it while we were cleaning the dishes! I was so angry with myself and I put off writing this blog in hopes of re-making that dish and to have a photo.</span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;"> </span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;">BUT I will promise a photo once I make it again. Meanwhile, try it at home and let me know what you think.</span></span><br />
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<span style="font-size: small;"><span style="font-family: inherit;">Have a wonderful and delicious weekend.</span></span>- Ghttp://www.blogger.com/profile/18373074034767822177noreply@blogger.comtag:blogger.com,1999:blog-3800196440754930702.post-66999017080094135772011-12-07T13:11:00.000-05:002011-12-07T13:11:14.275-05:00I Dream in Chocolate on a Rainy Day<div style="font-family: inherit;">Good morning readers. It is yet another gloomy, rainy day here and what better thing to do than eat comforting chocolatey things! Let's not have any doubts about how much I LOVE chocolate. The last batch of truffles I made were a hit among family members and friends who were fortunate to eat them. Sorry, if you didn't get to taste any, but I promise I'll make it up to you this time! My kids are dropped off in their schools and I have a solid 2-hour to myself in the kitchen. So, today is the perfect day to experiment more with different flavors and of course with a Persian twist.<span style="font-size: small;"> </span></div><div style="font-family: inherit;"><span style="font-size: small;"> </span></div><div class="MsoNoSpacing" style="font-family: inherit;"><i><span style="font-size: small;"><b>Dark Chocolate Pomegranate Truffles</b></span></i><br />
</div><i><span style="font-size: small;"><span style="font-family: inherit;"> </span></span></i><br />
<div class="MsoNoSpacing" style="font-family: inherit;"><i><span style="font-size: small;">½ cup of semisweet chocolate</span></i></div><div class="MsoNoSpacing" style="font-family: inherit;"><i><span style="font-size: small;">½ cup of bittersweet chocolate</span></i></div><div class="MsoNoSpacing" style="font-family: inherit;"><i><span style="font-size: small;">1 cup of heavy cream</span></i></div><div class="MsoNoSpacing" style="font-family: inherit;"><i><span style="font-size: small;">1 tablespoon of pomegranate molasses</span></i></div><div class="MsoNoSpacing" style="font-family: inherit;"><i><span style="font-size: small;">½ teaspoon vanilla extract</span></i></div><div class="MsoNoSpacing" style="font-family: inherit;"><i><span style="font-size: small;">Cocoa powder</span></i><br />
<i><span style="font-size: small;">Finely chopped walnuts </span></i><br />
</div><i><span style="font-size: small;"><span style="font-family: inherit;"> </span></span></i><br />
<div class="MsoNoSpacing" style="font-family: inherit;"><i><span style="font-size: small;"><span class="bodytext1">Chop the chocolates finely with a sharp knife. Place them in a glass mixing bowl.</span></span></i><br />
</div><i><span style="font-size: small;"><span style="font-family: inherit;"> </span></span></i><br />
<div class="MsoNoSpacing" style="font-family: inherit;"><i><span style="font-size: small;"><span style="color: #313131;">Heat the cream in a small saucepan until it starts to boil. Turn off the heat and allow the cream to sit for about 10 seconds. Pour the cream into the bowl with chocolate. Add the pomegranate molasses as well. With a wire whisk, slowly stir mixture together until the chocolate is completely melted. Whisk in the vanilla extract. Set aside at room temperature </span></span></i><i><span style="font-size: small;"><span style="color: #313131;">(this mixture may seem a little runny, so just let it sit longer at room temperature)</span></span></i><i><span style="font-size: small;"><span style="color: #313131;">. </span></span></i><br />
</div><i><span style="font-size: small;"><span style="font-family: inherit;"> </span></span></i><br />
<div class="MsoNoSpacing" style="font-family: inherit;"><i><span style="font-size: small;"><span style="color: #313131;">Using a spoon, drop a dollop of chocolate onto a plate lined with parchment paper. Refrigerate for 1 hour, until firm. Roll each dollop of chocolate in your hands to roughly make a round ball. In a paper bag, add a spoon of cocoa (or the chopped walnuts). Drop a couple of round truffles and close the bag tightly and shake gently so the truffle balls are coated.</span></span></i><br />
<i><span style="font-size: small;"><span style="font-family: inherit;"> </span><span style="color: #313131; font-family: inherit; line-height: 115%;"> </span></span></i><br />
<i><span style="font-size: small;"><span style="color: #313131; font-family: inherit; line-height: 115%;">You can keep the truffles refrigerated, but serve at room temperature.</span></span></i><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-HTYGqFvpp2c/Tt-rsEQG-uI/AAAAAAAAArM/jeGbYGPClcQ/s1600/IMG_4789.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-HTYGqFvpp2c/Tt-rsEQG-uI/AAAAAAAAArM/jeGbYGPClcQ/s320/IMG_4789.JPG" width="320" /></a></div><div style="text-align: center;"><i><span style="font-size: small;"><span style="color: #313131; font-family: inherit; line-height: 115%;"> <span style="font-size: x-small;">Dark Chocolate Pomegranate Truffles</span></span></span></i></div></div><br />
<span style="font-size: small;"><span style="color: #313131; font-family: inherit; line-height: 115%;">These truffles will make great hostess gifts this holiday season. Try them at home and you will develop an addiction! They taste amazing. The pomegranate molasses</span></span><span style="font-size: small;"><span style="color: #313131; font-family: inherit; line-height: 115%;"> gives these truffles a settle </span></span><span style="font-size: small;"><span style="color: #313131; font-family: inherit; line-height: 115%;">tartness which is a great compliment to the dark chocolate. They will go perfectly with a glass of milk, a cup of coffee or Champagne!</span></span><br />
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<span style="font-size: small;"><span style="color: #313131; font-family: inherit; line-height: 115%;">Cheers and happy early holidays.</span></span>- Ghttp://www.blogger.com/profile/18373074034767822177noreply@blogger.comtag:blogger.com,1999:blog-3800196440754930702.post-36396967116581063902011-12-06T18:56:00.000-05:002011-12-06T18:56:49.343-05:00Spring Time in December<div style="font-family: inherit;"><span style="font-size: small;">So, it's been unusually warm here for this time of year. We typically bundle ourselves with our down-filled marshmallow coats, scarves, hats and gloves in December. Today people were walking around with short sleeves and rain boots. Yes, apparently the monsoon season has not quite ended in NYC!</span></div><div style="font-family: inherit;"><span style="font-size: small;"><br />
</span></div><div style="font-family: inherit;"><span style="font-size: small;">It's been hard to get motivated and make soups in this kind of weather; however, there is one recipe that I've been wanting to share with you. It is so simple yet delicious. My mother used to make this soup and I learned it from her. Once I got married, I notice that my mother in-law does a different version that I also enjoy. So, I married the two recipes and came up with the following.</span></div><div style="font-family: inherit;"><br />
</div><div style="font-family: inherit;"><i><b><span style="font-size: small;">Creamy Barley Soup</span></b></i></div><div style="font-family: inherit;"><i><span style="font-size: small;"><br />
</span></i></div><div style="font-family: inherit;"><i><span style="font-size: small;">Ingredients:</span></i></div><div class="MsoNormal" style="font-family: inherit;"><i><span style="font-size: small;">1 tablespoons olive oil/vegetable oil</span></i></div><div class="MsoNormal" style="font-family: inherit;"><i><span style="font-size: small;">1 large onion finely chopped</span></i></div><div class="MsoNormal" style="font-family: inherit;"><i><span style="font-size: small;">1 cup dry barley</span></i></div><div class="MsoNormal" style="font-family: inherit;"><i><span style="font-size: small;">1 ½ teaspoon sea salt</span></i></div><div class="MsoNormal" style="font-family: inherit;"><i><span style="font-size: small;">½ teaspoon fresh ground pepper</span></i></div><div class="MsoNormal" style="font-family: inherit;"><i><span style="font-size: small;">8-9 cups of water</span></i></div><div class="MsoNormal" style="font-family: inherit;"><i><span style="font-size: small;">1 cup plain yogurt</span></i></div><div class="MsoNormal" style="font-family: inherit;"><i><span style="font-size: small;">2 tablespoons of fresh squeezed lemon juice</span></i><br />
<i><span style="font-size: small;"> </span></i></div><i><span style="font-size: small;"><span style="font-family: inherit;"> </span></span></i><br />
<div class="MsoNormal" style="font-family: inherit;"><i><span style="font-size: small;"><span style="font-style: normal;">In a large pot, over medium-low heat, sauté the onion in oil until it is soft and translucent. Rinse the barley in cold water then add to the pot and sauté the mixture for about 5 minutes on high heat. Add salt and pepper </span></span><span style="font-size: small;"><span style="font-style: normal;">and mix well. Add water, put the lid on and bring to a boil. Then cook on low heat for about 2 hours until the barley grains have become completely soft. Add the yogurt and lemon juice and mix well. Serve hot in a bowl.</span></span></i><br />
</div><i><span style="font-size: small;"><span style="font-family: inherit;"> </span></span></i><br />
<div class="MsoNormal" style="font-family: inherit;"><i><span style="font-size: small;"><span style="font-style: normal;">You can put the soup through a food mill or use a hand blender if you like a smoother texture then add the yogurt.</span></span></i><i><span style="font-size: small;"> </span></i><br />
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<i><span style="font-size: small;">Garnish (optional):</span></i></div><div class="MsoNormal" style="font-family: inherit;"><i><span style="font-size: small;">1 tablespoon of dried mint</span></i></div><div class="MsoNormal" style="font-family: inherit;"><i><span style="font-size: small;">1 teaspoon olive oil + 1 teaspoon</span></i><br />
</div><i><span style="font-size: small;"><span style="font-family: inherit;"> </span><span style="font-family: inherit;">In a small pan, heat the oil and add the dried mint. Sauté on a low heat for 1-2 minutes until it looks shiny. Do not let it turn dark. Pour over the soup and serve hot.</span></span></i><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-6wrknFZfzks/Tt6q5GCO7FI/AAAAAAAAArE/ZKCw7m8LspU/s1600/IMG_4785.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-6wrknFZfzks/Tt6q5GCO7FI/AAAAAAAAArE/ZKCw7m8LspU/s320/IMG_4785.JPG" width="320" /></a></div><div style="text-align: center;"><i><span style="font-size: small;"><span style="font-family: inherit;"> <span style="font-size: x-small;">Creamy Barley Soup</span></span></span></i></div><br />
<div style="font-family: inherit;"><span style="font-size: small;">The great thing about this recipe is that you can add other ingredients. When my children were smaller and had just started eating solids, I made this soup with diced carrots, celery and even meat. Then I made a puree out of it. This is by far the most complete meal for a kid. My kids used to love this dish, but now that they have discovered chicken nuggets and french fries, it's become a little challenging to feed them this soup!</span></div><div style="font-family: inherit;"><br />
</div><span style="font-size: small;"><span style="font-family: inherit;">The way my mom made this recipe was to cook the barley until it's soft, then she passed it through a food mill and added heavy cream. She then </span><i style="font-family: inherit;"><span style="font-style: normal;">sautéd some mushrooms and added as a garnish on top.</span></i><span style="font-family: inherit;"> </span></span><br />
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<span style="font-size: small;"><span style="font-family: inherit;"><b>Fun Fact:</b> </span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;">1 cup of cooked barley has less than 200 calories which makes this meal even greater than it seems (since it's very filling). It is also high in fiber and has no saturated fat.</span></span><br />
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<span style="font-size: small;"><span style="font-family: inherit;">Enjoy and have a wonderful evening.</span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;"> </span></span>- Ghttp://www.blogger.com/profile/18373074034767822177noreply@blogger.comtag:blogger.com,1999:blog-3800196440754930702.post-33541946686271351132011-11-11T17:13:00.000-05:002011-11-11T17:13:24.854-05:00Addicted to ChocolateSo today is sort of a special day, not because it's 11/11/11. Nine years ago today, da hubby and I had our first dinner date in Manhattan. I remember it was a Monday night. I had flown to NYC from Indianapolis to visit a friend as well following up on a job opening that I had applied for at Tiffany. He on the other hand was supposed to be traveling for work to London, but postponed his trip to take me out. Nine years and 2 kids later, here we are - living in our Brooklyn home.<br />
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As mentioned earlier, I love chocolate, but not any kind. I don't really care for candy bars unless it's a dark Kit Kat. Dark chocolate is what I love the most and I pay good $ for the high quality boutique chocolate. It is sort of a weakness of mine besides the addiction! Growing up, my mother hid the chocolate from me in the back of the freezer. Of course, I would find it then little by little take a row off to eat. Soon, I had to get rid of the entire evidence (by eating the entire packet) to make her think that this particular packet didn't exist. Nice try... she knew what was up. Yes, I have been a chocoholic since my childhood. As a result, I've been fattening up the pocket of the dentists since I was 5 years old. One word: cavity. Well, that obviously hasn't stopped me nor my love for this dark brown, silky, delicious beauty.<br />
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To celebrate this day, I wanted to get my husband something. But he just had a birthday. So, I decided to make him (AND myself) chocolate truffles. I have made truffles in the past and we both enjoyed them very much. Since my blog is a Persian blog, I decided to make truffles with an influence of my culture. Clearly, it's my first time trying them. So, let's hope they turn out because I do not have a back up plan!<br />
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<div class="MsoNoSpacing" style="font-family: inherit;"><span style="font-size: small;"><i><b><span>Dark chocolate Saffron Truffles</span></b></i></span></div><div class="MsoNoSpacing" style="font-family: inherit;"><br />
</div><div class="MsoNoSpacing" style="font-family: inherit;"><span style="font-size: small;"><i><span>Ingredients: </span></i></span></div><span style="font-size: small;"> </span><div class="MsoNoSpacing" style="font-family: inherit;"><span style="font-size: small;"><i><span>½ cup of semisweet chocolate</span></i></span></div><div class="MsoNoSpacing" style="font-family: inherit;"><span style="font-size: small;"><i><span>½ cup of bittersweet chocolate</span></i></span></div><div class="MsoNoSpacing" style="font-family: inherit;"><span style="font-size: small;"><i><span>1 cup of heavy cream</span></i></span></div><div class="MsoNoSpacing" style="font-family: inherit;"><span style="font-size: small;"><i><span>½ teaspoon of vanilla extract</span></i></span></div><div class="MsoNoSpacing" style="font-family: inherit;"><span style="font-size: small;"><i><span>½ teaspoon saffron powder</span></i></span></div><div class="MsoNoSpacing" style="font-family: inherit;"><span style="font-size: small;"><i><span>Cocoa powder</span></i></span></div><div class="MsoNoSpacing" style="font-family: inherit;"><span style="font-size: small;"><i><span>Finely chopped pistachio</span></i></span></div><div class="MsoNoSpacing" style="font-family: inherit;"><br />
</div><div class="MsoNoSpacing" style="font-family: inherit;"><span style="font-size: small;"><i><span class="bodytext1"><span>Chop the chocolates finely with a sharp knife. Place them in a glass mixing bowl.</span></span></i></span></div><div class="MsoNoSpacing" style="font-family: inherit;"><br />
</div><div class="MsoNoSpacing" style="font-family: inherit;"><span style="font-size: small;"><i><span style="color: #313131;">Heat the cream in a small saucepan until it starts to boil. Turn off the heat and allow the cream to sit for about 10 seconds. <span> </span>Pour the cream into the bowl with chocolate. Add the saffron as well.<span> </span>With a wire whisk, slowly stir the cream, chocolates and saffron together until the chocolate is completely melted. <span> </span>Whisk in the vanilla extract.<span> </span>Set aside at room temperature.</span></i></span></div><div class="MsoNoSpacing" style="font-family: inherit;"><br />
</div><div class="MsoNoSpacing" style="font-family: inherit;"><span style="font-size: small;"><i><span style="color: #313131;">Using a spoon, drop a dollop of chocolate onto a plate lined with parchment paper. <span> </span>Refrigerate for 30 minutes, until firm. Roll each dollop of chocolate in your hands to roughly make a round ball. <span> </span>In a paper bag, add a spoon of cocoa powder or finely chopped pistachios (or both). <span> </span>Drop a couple of round truffles and close the bag tightly and shake gently so the truffle balls are coated.<span> </span></span></i></span></div><div class="MsoNoSpacing" style="font-family: inherit;"><br />
</div><div class="MsoNoSpacing"><span style="font-size: small;"><i><span style="color: #313131; font-family: inherit;">You can keep the truffles refrigerated, but serve at room temperature. I made 36 small truffles with this recipe.</span></i></span></div><div class="MsoNoSpacing"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-bPg7xF1eURI/Tr2cB6NBeZI/AAAAAAAAAqU/LiULXS_xsjg/s1600/IMG_4780.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-bPg7xF1eURI/Tr2cB6NBeZI/AAAAAAAAAqU/LiULXS_xsjg/s320/IMG_4780.JPG" width="320" /></a></div><div class="MsoNoSpacing" style="text-align: center;"><i><span style="font-size: small;"><span style="color: #313131; font-family: inherit;"> <span style="font-size: x-small;">Dark Chocolate Saffron Truffles</span></span></span></i></div><div class="MsoNoSpacing" style="text-align: center;"><i><span style="font-size: small;"><span style="color: #313131; font-family: inherit;"><span style="font-size: x-small;">(The picture turned out dark - apologies!)</span></span></span></i></div><div class="MsoNoSpacing" style="text-align: center;"><br />
</div><div class="MsoNoSpacing" style="text-align: center;"><br />
</div><div class="MsoNoSpacing" style="text-align: left;"><span style="font-size: small;"><span style="color: #313131; font-family: inherit;"><span style="font-size: x-small;"><span style="font-size: small;"><span style="font-family: inherit;">WARNING: These truffles are extremely INTENSE! </span></span></span></span></span></div><div class="MsoNoSpacing" style="text-align: left;"><span style="font-size: small;"><span style="color: #313131; font-family: inherit;"><span style="font-size: x-small;"><span style="font-size: small;"><span style="font-family: inherit;"><br />
</span></span></span></span></span><span style="font-family: "Book Antiqua","serif"; font-size: 12.0pt;"></span></div><div class="MsoNoSpacing" style="text-align: left;"><span style="font-size: small;"><span style="color: #313131; font-family: inherit;"><span style="font-size: x-small;"><span style="font-size: small;"><span style="font-family: inherit;">Have a wonderful Friday night and a chocolatey weekend :)</span></span></span></span></span></div><div class="MsoNoSpacing" style="text-align: left;"><span style="font-size: small;"><span style="color: #313131; font-family: inherit;"><span style="font-size: x-small;"><span style="font-size: small;"><span style="font-family: inherit;"><br />
</span></span></span></span></span><span style="font-family: "Book Antiqua","serif"; font-size: 12pt;"></span></div>- Ghttp://www.blogger.com/profile/18373074034767822177noreply@blogger.comtag:blogger.com,1999:blog-3800196440754930702.post-55462299484833499972011-11-09T16:32:00.002-05:002011-11-09T17:25:40.771-05:00Blogger's Absence Is Not a GlitchHELLO!<br />
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I was just looking at the last time I posted and frankly felt very embarrassed. Well, there are a couple of reasons that are quite legitimate. I was away at least a couple of times and in between my dear hubby turned 40 which I had planned a party for him - it was a big deal after all (of course, I wouldn't know that personally, but have heard). Also, I'll be honest that writing a food blog - especially your creation/revision - is not easy, people. You need to be inspired to begin with, which I find very hard when I'm constantly running around with two kids who don't eat that well. Also, I hate to have the food that I make get wasted, so I make sure that I have a very good game plan for this and also the food is season-appropriate! Yes, a lot of thought goes into my blog. <br />
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At this point, I'm not sure how many people are following my blog since you can now subscribe to get the new blogs sent straight to your inbox. Wish there was a way to know though! I actually saw a few family members over the weekend while we were celebrating my cousin's wedding in Santa Barbara. I was told that they "had subscribed for the blog, but had not yet received any" and whether it was working?! How humiliating, huh? Well, I informed them that there was no glitch, but simply my lack of writing. Yikes!<br />
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I must say fall is my favorite season. I have always loved the weather this time of year; however, the weather in NYC has been quite weird recently. It started off with lots of rain, then we had the infamous "October Snow Storm" and now it's beautiful, mild and sunny. The sunny and mild is usually what I love about fall which will probably last another couple of weeks - if we are lucky. I usually make a lot of soups and stews this time of year; also, when I start putting on the pounds as I get ready for winter hibernation. These soups and stews are usually very healthy, but it's what I consume with the soups as well as what I reward myself afterwards that adds the pounds: bread and chocolate respectively.<br />
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On that note, let's get cooking and blogging with no glitch... <br />
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There are dishes in Iran that are called <i>Aash (</i>آش), which are soups but thicker. Depending on the ingredients, <i>Aash</i> can be considered a full meal (but not according to my hubby - he considers them starters). There is a particular one called <i>Aash Reshteh</i> (آش رشته) that's quite popular. If Iranians could officially name it one of their national dishes, they probably would.<br />
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Today we are making Aash, but my way - the easy way!<br />
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<div class="MsoNoSpacing" style="font-family: inherit;"><span style="font-size: small;"><i><b>Easy Aash </b></i></span></div><div class="MsoNoSpacing" style="font-family: inherit;"><br />
</div><div class="MsoNoSpacing" style="font-family: inherit;"><span style="font-size: small;"><i>Ingredients:</i></span></div><div class="MsoNoSpacing" style="font-family: inherit;"><span style="font-size: small;"><i>1 cup uncooked red kidney beans</i></span></div><div class="MsoNoSpacing" style="font-family: inherit;"><span style="font-size: small;"><i>1 cup uncooked white beans</i></span></div><div class="MsoNoSpacing" style="font-family: inherit;"><span style="font-size: small;"><i>1 cup uncooked garbanzo beans</i></span></div><div class="MsoNoSpacing" style="font-family: inherit;"><span style="font-size: small;"><i>1 cup uncooked lentils</i></span></div><div class="MsoNoSpacing" style="font-family: inherit;"><span style="font-size: small;"><i>1 tablespoon vegetable oil</i></span></div><div class="MsoNoSpacing" style="font-family: inherit;"><span style="font-size: small;"><i>1 large onion diced</i></span></div><div class="MsoNoSpacing" style="font-family: inherit;"><span style="font-size: small;"><i>½ teaspoon turmeric powder</i></span></div><div class="MsoNoSpacing" style="font-family: inherit;"><span style="font-size: small;"><i>1 tablespoon sea salt</i></span></div><div class="MsoNoSpacing" style="font-family: inherit;"><span style="font-size: small;"><i>½ teaspoon white pepper powder</i></span></div><div class="MsoNoSpacing" style="font-family: inherit;"><span style="font-size: small;"><i>1 tablespoon fresh squeezed lemon juice</i></span></div><div class="MsoNoSpacing" style="font-family: inherit;"><span style="font-size: small;"><i>10 cups of water or stock</i></span></div><div class="MsoNoSpacing" style="font-family: inherit;"><span style="font-size: small;"><i>1-10 oz pack of frozen chopped spinach</i></span></div><div class="MsoNoSpacing" style="font-family: inherit;"><span style="font-size: small;"><i>Pinch of saffron powder</i></span></div><div class="MsoNoSpacing" style="font-family: inherit;"><br />
</div><div class="MsoNoSpacing" style="font-family: inherit;"><span style="font-size: small;"><i>Wash the red, white and garbanzo beans in cold water thoroughly, then soak them in a medium bowl overnight. This helps the beans become hydrated and cook faster. </i></span></div><div class="MsoNoSpacing" style="font-family: inherit;"><br />
</div><div class="MsoNoSpacing" style="font-family: inherit;"><span style="font-size: small;"><i>In a large pot, heat the vegetable oil and add the diced onion. Sauté the onion until it’s soft and glossy. Drain the beans, making sure all the liquid is out, then add to the pot and mix with the onion. Mix well until they are coated. Add the turmeric powder and pepper and mix well for 2-3 minutes. Add water (or the stock), put the lid on and bring to boil. Wash and rinse the lentils and add to the mixture. Then let it simmer on low heat until all the beans and lentils become soft. Add salt, lemon juice and the frozen spinach. Simmer for another 30-45 minutes.</i></span></div><div class="MsoNoSpacing" style="font-family: inherit;"><br />
</div><span style="font-size: small;"><i><span style="font-family: inherit;"> </span><span style="font-family: inherit; line-height: 115%;">Serve in a bowl with plain yogurt and a slice of bread.</span></i></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-0fKCc7ERKis/TrrvtCCHVII/AAAAAAAAAPg/rPu6snmRoGo/s1600/IMG_4774.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-0fKCc7ERKis/TrrvtCCHVII/AAAAAAAAAPg/rPu6snmRoGo/s320/IMG_4774.JPG" width="320" /></a></div><div style="text-align: center;"><i><span style="font-size: x-small;">Easy Aash & Yogurt</span></i></div><div style="text-align: center;"><br />
</div><div style="text-align: left;">Hope you enjoy this easy, delicious yet comforting dish.</div><div style="text-align: left;"><br />
</div><div dir="rtl"><div style="text-align: center;">نوش جان !</div></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-kYkG5Myt3ug/TrrrzvAJ37I/AAAAAAAAANQ/eH-B3KAyxi8/s1600/IMG_4774.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span id="goog_1720791345"></span><span id="goog_1720791346"></span></a></div>- Ghttp://www.blogger.com/profile/18373074034767822177noreply@blogger.comtag:blogger.com,1999:blog-3800196440754930702.post-56507921206566440402011-09-26T13:53:00.000-04:002011-09-26T13:53:44.511-04:00I Bit My Tongue...... Sandwich that is!<br />
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When was the last time you tried something new? Food-wise of course! As parents, we often ask our kids to try new things, new food, even activities. We ask them to do things that they may not be comfortable doing, but are we listening to our own preaching? Speaking for myself, I know that I may not always follow what I ask my children to do. So, it's only natural that they follow our behavior rather than listening to our words.<br />
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I ask my son to try new food all the time. Mind you, the stuff I ask him to try is not out of norm in anyway! It could be a Persian rice dish mixed with small pieces of meat and even tinier pieces of green beans and tomato sauce (AKA "loobia polo"). The first thing he does, inspects it with his eyes, then he starts detecting all the greens and pushes them to the side of his plate as he explains "I don't like the green stuff." I don't want to bore you with another non-eating toddler story, but you get my point. He doesn't even try the stuff to figure out whether he likes it or not - he simply looks at it and then decides that he doesn't like it and that there's no way he would even try to put a spoonful in his mouth.<br />
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We are the over-size version of our kids believe it or not. We too go by the visual appearance of the stuff that we eat. I remember the first time I tried fried calamari, I was 13 years old visiting my father during a summer vacation in California. He owned a restaurant back then, so naturally we spent a lot of time there. If it were up to me, I wanted to have a cheese burger sandwich with fries everyday, but one day my father introduced a new dish for my lunch. He brought the plate out of the kitchen. It looked so pretty... they were fried up pieces of something and a side of a marinara sauce with lemon wedges. I asked what it was and he didn't exactly explain what, but insisted that I should try one. I must admit that those calamaris were so tasty that I couldn't stop myself. After I was done, it was when he explained what exactly I had had. I couldn't believe it and deep down I was kind of proud of myself for trying something new and even liking it. I am now hooked on calamaris and secretly on a mission to find the best ones out there.... Still searching ;-)<br />
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Back to the topic... Yes, I made a tongue sandwich and it was so tasty - you should try it sometime. It's happened often when we go grocery shopping and see odd things as we are searching for a piece of meat, rack of ribs and so forth. I was so excited to have found a veal tongue packaged in the meat section of my grocery aisle. It took me back to my childhood when my mother would come home from the butcher shop with a bag of veal tongues for our next party. She made this dish often at her parties that we almost never had any leftover. She often served it with roasted or steamed seasonal vegetables. I also remember when I was a high school student, there was this semi-fancy sandwich shop where they would serve a tongue sandwich on a baguette, side of potato chips and a soda. This place used to have a long line outside with people waiting for this yummy sandwich.<br />
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I learned to prepare tongue from my mother. She didn't follow a recipe book or a note that I can recall and my version of it is what I had remembered as a teenager while doing my homework at the kitchen table and watching my mother cook. I have tried it several times and I think I finally nailed it with the right amount of spices.<br />
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I must tell you that the veal tongue is not smelly or gamey. Don't get intimidated by its look. It is however a tough meat and I recall that my mother used a pressure cooker. I created a recipe that you can do without the pressure cooker. <br />
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<div class="MsoNormal" style="font-family: inherit;"><b><i>Veal Tongue Sandwich</i></b></div><div class="MsoNormal" style="font-family: inherit;"><br />
</div><div class="MsoNormal" style="font-family: inherit;"><i>1 veal tongue – about 1 lb</i></div><div class="MsoNormal" style="font-family: inherit;"><i>2 large bay leaves</i></div><div class="MsoNormal" style="font-family: inherit;"><i>½ teaspoon whole peppercorn</i></div><div class="MsoNormal" style="font-family: inherit;"><i>3 cups of water</i></div><div class="MsoNormal" style="font-family: inherit;"><i>½ cup diced onion – about 1 small onion</i></div><div class="MsoNormal" style="font-family: inherit;"><i>1 tablespoon butter</i></div><div class="MsoNormal" style="font-family: inherit;"><i>½ teaspoon sea salt</i></div><div class="MsoNormal" style="font-family: inherit;"><i>¼ teaspoon fresh ground pepper</i></div><div class="MsoNormal" style="font-family: inherit;"><i>1 clove of garlic crushed – 1 teaspoon </i></div><div class="MsoNormal" style="font-family: inherit;"><i>¼ teaspoon paprika powder</i></div><div class="MsoNormal" style="font-family: inherit;"><i>¼ teaspoon turmeric powder</i></div><div class="MsoNormal" style="font-family: inherit;"><i>¼ teaspoon saffron</i></div><div class="MsoNormal" style="font-family: inherit;"><i>1-15 oz can of tomato sauce</i></div><div class="MsoNormal" style="font-family: inherit;"><i>¼ teaspoon herb de province</i></div><div class="MsoNormal" style="font-family: inherit;"><i>1 teaspoon fresh squeezed lemon juice</i></div><div class="MsoNormal" style="font-family: inherit;"><br />
</div><div class="MsoNormal" style="font-family: inherit;"><i>Wash and clean the tongue. Cut the extra fat at the end of the tongue. Put in a medium pot. Add water, bay leaves and peppercorn. Poach it on a low-medium heat for about 1 hr. Take off the heat and let it cool a little. Set aside the poach water while discarding the bay leaves and the peppercorns.</i></div><div class="MsoNormal" style="font-family: inherit;"><br />
</div><div class="MsoNormal" style="font-family: inherit;"><i>Meanwhile, dice the onion and sauté in butter with salt and pepper. Add the crushed garlic and sauté some more. Add paprika, turmeric and saffron. Add a little of the poach water if needed. Add the tomato sauce and the poach water then mix well. Bring to a simmer then add herb de province and lemon juice.</i></div><div class="MsoNormal" style="font-family: inherit;"><br />
</div><div class="MsoNormal" style="font-family: inherit;"><i>Peel the skin from the tongue and discard. Slice the tongue about ½ inch thick and add to the simmering sauce. Cover and let it simmer on a low heat for about 2 hours until the sauce has reduced by half and the tongue has become very tender.</i></div><div class="MsoNormal" style="font-family: inherit;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-lQY4xhiXMaw/ToC4D3DTZwI/AAAAAAAAAIs/_6qX8dATAMI/s1600/IMG_4463.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-lQY4xhiXMaw/ToC4D3DTZwI/AAAAAAAAAIs/_6qX8dATAMI/s320/IMG_4463.JPG" width="320" /></a></div><div class="MsoNormal" style="font-family: inherit; text-align: center;"><i> <span style="font-size: x-small;">Veal Tongue Stew</span></i></div><div class="MsoNormal" style="font-family: inherit;"><br />
</div><div class="MsoNormal" style="font-family: inherit;">I made ourselves a sandwich and served it with a side of its sauce (to dip in).</div><div class="MsoNormal" style="font-family: inherit;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="MsoNormal" style="font-family: inherit;"><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-6bfPxcwCzYQ/ToC7sAzTORI/AAAAAAAAAJI/5ZhylkAYU_Q/s1600/IMG_4461.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-6bfPxcwCzYQ/ToC7sAzTORI/AAAAAAAAAJI/5ZhylkAYU_Q/s320/IMG_4461.JPG" width="320" /></a></div><div style="text-align: center;"><i><span style="font-size: x-small;">Veal Tongue Sandwich</span></i></div></div><div class="MsoNormal" style="font-family: inherit;"></div><div class="MsoNormal" style="font-family: inherit;"><br />
</div><div class="MsoNormal" style="font-family: inherit;">This dish will go greatly with a watercress salad dressed in a lemon vinaigrette (I couldn't find any watercress around my neighborhood!). You can also serve it as a dish either a stew style with roasted croutons or slices of tongue with roasted seasonal vegetables. I promise you that it's a very delicious dish and once you get over the fact that it's a tongue, you will really enjoy it.</div><div class="MsoNormal" style="font-family: inherit;"><br />
</div><div class="MsoNormal" style="font-family: inherit;">Happy Monday, everyone!<br />
</div>- Ghttp://www.blogger.com/profile/18373074034767822177noreply@blogger.comtag:blogger.com,1999:blog-3800196440754930702.post-87737818474292434252011-09-13T17:19:00.000-04:002011-09-13T17:19:34.011-04:00Mommies Are Afraid of...... monsters?<br />
I wish! Monsters are the least of Mommies' worries. Mommies are afraid of kids behaving badly; not eating (well); not sleeping well; kids who are afraid of rain, wind, storms, dark... and the list goes on.<br />
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Sorry, it's been a wild roller coaster ride here. In the past month, we had a major thunderstorm which lightly flooded our basement and ruined some Christmas boxes and our wedding presents (yes, they are still in boxes because my house is taken over by two toddlers' toys - we have definitely grown out of our space). We also had an earthquake and last but not least hurricane Irene decided to drop by on a weekend which flooded our basement badly! I actually had to put rain boots on then my husband and I used shovels to put the water in our kids' beach bucket to take out. BUT the ground was so saturated that the water kept creeping up from the cracks. Yes, that was a fun weekend with Irene. Luckily, that was the only damage we had plus tons of broken branches in our backyard. The great thing was that our kids slept right through it - as we paced the house all night - and they only witnessed the strong winds afterwards.<br />
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You might remember that I mentioned my kids are not the best eaters. Not sure how they became this way since my husband and I love and enjoy eating. I envy parents with kids who will try anything. My son's definition of trying is to take a tiny bite out of a vegetable and IMMEDIATELY trying to spit it out (God forbid a little goodness gets inside of his body) and then saying, "see, I tried it and didn't like it mommy!" Well, thanks for trying, sweetie. <br />
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I figured with start of the new school year - now that he is in Pre-K and goes everyday and all day - I need to have more options for his lunch menu beside hot dog, chicken nugget and occasionally spaghetti. So, I decided to pack him what we have as a family which can make my life so much easier since I won't be preparing food for individuals at different times. We even tried explaining to him that he is now a big boy and is growing and so forth. We are really trying hard to pitch a sale here re:vegetables. This kid does not like veggies at all. He only likes cucumbers and recently he decided to have broccoli florets with yogurt. Hey, whatever it takes! For a kid whose favorite color is green, he cannot be convinced that the greens are actually good for you. It's been a hard sell as you can imagine. At this point, I wish I could even get him to like sandwiches. This would also make life easier in the morning as I'm trying to feed them breakfast and make lunch for his lunchbox. The only sandwich that he eats is feta cheese inside of a small pocket pita with absolutely nothing else. He likes this sandwich because it doesn't get messy; things won't fall out as he's trying to take a bite; and more importantly his hands won't get dirty. I believe I have created a monster that I AM afraid of!<br />
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This should explain my absent. All I know is that I missed not having a few minutes to myself to write freely. <br />
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Stay tuned...- Ghttp://www.blogger.com/profile/18373074034767822177noreply@blogger.comtag:blogger.com,1999:blog-3800196440754930702.post-9169956319826970652011-08-13T12:22:00.000-04:002011-08-13T12:22:46.499-04:00Kookoo vs. FrittataSo, it's been a beautiful week here in NYC (at least weather-wise). I've been out with my kids everyday, trying to take it all in before it's over! <br />
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Everyone has been eating light and healthy. Lots and lots of fresh fruit, fresh fish and yogurt dishes for kids and for us - as usual - something on the grill, leftovers and quick-fix dinners. Remember when I told you how Persians use a lot of fresh herbs in their cooking and dishes (flashback to <a href="http://persianbites.blogspot.com/2011/05/pantry-inventory.html">Pantry Inventory Blog</a>)? Well, today's dish will involve lots of it! So get ready to clean, wash, dry and chop some fresh herbs today. This recipe is not hard to make, but it is definitely more involved than the previous ones. It is called "kookoo sabzi" and is one of the dishes that is traditionally made on Persian new year (Norouz) with fried white fish and herbed rice.<br />
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It is typically made on a pan over a stove; however, I made some changes and decided to simplify this by making it in the oven. This way, I don't have to babysit it over the stove and can just time it in the oven. I also decided to use a muffin pan for this to have individual ones. It will make a great appetizer platter or a brunch dish for your next party. Oh, I also changed the name to "Frittata" for the ease of understanding the recipe...<i><span style="font-size: small;"><b><span> </span></b></span></i><br />
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<i><span style="font-size: small;"><b><span>Mini Fresh Herb Frittata<span> </span></span></b></span></i><i><span style="font-size: small;"><span style="font-family: inherit;"> </span></span></i><br />
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</div><i><span style="font-size: small;"><span style="font-family: inherit;"> </span></span></i><div class="MsoNormal" style="font-family: inherit;"><i><span style="font-size: small;">Ingredients:</span></i></div><i><span style="font-size: small;"><span style="font-family: inherit;"> </span></span></i><div class="MsoNormal" style="font-family: inherit;"><i><span style="font-size: small;">1 bunch of parsley</span></i></div><i><span style="font-size: small;"><span style="font-family: inherit;"> </span></span></i><div class="MsoNormal" style="font-family: inherit;"><i><span style="font-size: small;">1 bunch of scallion - both white and green parts</span></i></div><i><span style="font-size: small;"><span style="font-family: inherit;"> </span></span></i><div class="MsoNormal" style="font-family: inherit;"><i><span style="font-size: small;">1 bunch of cilantro</span></i></div><i><span style="font-size: small;"><span style="font-family: inherit;"> </span></span></i><div class="MsoNormal" style="font-family: inherit;"><i><span style="font-size: small;">½ bunch of dill</span></i></div><i><span style="font-size: small;"><span style="font-family: inherit;"> </span></span></i><div class="MsoNormal" style="font-family: inherit;"><i><span style="font-size: small;">1 large clove of garlic</span></i></div><i><span style="font-size: small;"><span style="font-family: inherit;"> </span></span></i><div class="MsoNormal" style="font-family: inherit;"><i><span style="font-size: small;">1 teaspoon sea salt</span></i></div><i><span style="font-size: small;"><span style="font-family: inherit;"> </span></span></i><div class="MsoNormal" style="font-family: inherit;"><i><span style="font-size: small;">½ teaspoon pepper</span></i></div><i><span style="font-size: small;"><span style="font-family: inherit;"> </span></span></i><div class="MsoNormal" style="font-family: inherit;"><i><span style="font-size: small;">¼ teaspoon turmeric</span></i></div><i><span style="font-size: small;"><span style="font-family: inherit;"> </span></span></i><div class="MsoNormal" style="font-family: inherit;"><i><span style="font-size: small;">1 tablespoon flour</span></i></div><i><span style="font-size: small;"><span style="font-family: inherit;"> </span></span></i><div class="MsoNormal" style="font-family: inherit;"><i><span style="font-size: small;">½ teaspoon baking powder</span></i></div><i><span style="font-size: small;"><span style="font-family: inherit;"> </span></span></i><div class="MsoNormal" style="font-family: inherit;"><i><span style="font-size: small;">½ teaspoon mustard seed</span></i></div><i><span style="font-size: small;"><span style="font-family: inherit;"> </span></span></i><div class="MsoNormal" style="font-family: inherit;"><i><span style="font-size: small;">¼ cup barberries – cleaned and washed</span></i></div><i><span style="font-size: small;"><span style="font-family: inherit;"> </span></span></i><div class="MsoNormal" style="font-family: inherit;"><i><span style="font-size: small;">1/3 cup chopped walnuts</span></i></div><i><span style="font-size: small;"><span style="font-family: inherit;"> </span></span></i><div class="MsoNormal" style="font-family: inherit;"><i><span style="font-size: small;">8 eggs</span></i></div><i><span style="font-size: small;"><span style="font-family: inherit;"> </span></span></i><div class="MsoNormal" style="font-family: inherit;"><i><span style="font-size: small;">cooking spray</span></i></div><i><span style="font-size: small;"><span style="font-family: inherit;"> </span></span></i><div class="MsoNormal" style="font-family: inherit;"><i><span style="font-size: small;">Muffin pan</span></i></div><i><span style="font-size: small;"><span style="font-family: inherit;"> </span></span></i><div class="MsoNormal" style="font-family: inherit;"><br />
</div><i><span style="font-size: small;"><span style="font-family: inherit;"></span></span></i><i><span style="font-size: small;"><span style="font-family: inherit;"> </span></span></i><div class="MsoNormal" style="font-family: inherit;"><i><span style="font-size: small;">Makes 12 individual frittatas</span></i></div><i><span style="font-size: small;"><span style="font-family: inherit;"> </span></span></i><div class="MsoNormal" style="font-family: inherit;"><br />
</div><i><span style="font-size: small;"><span style="font-family: inherit;"> </span></span></i><div class="MsoNormal" style="font-family: inherit;"><i><span style="font-size: small;">Preheat oven at 350 degree.<span> </span>Wash all the herbs (with stems on) and dry them well using a salad spinner.<span> </span>On a large cutting board, using small batches, chop the herbs and set aside in a large bowl.<span> </span>Beat the eggs in a separate bowl and add to the herbs.<span> </span>Finely chop the garlic and add to the bowl (you can use a garlic masher if you’d like).<span> </span>Add salt, pepper, turmeric, flour, baking powder and mustard seeds.<span> </span>Using your hands, mix the mixture well until well incorporated but don't over mix.<span> </span>Then add the barberries and the chopped walnuts.<span> </span>Fold into the mixture.</span></i></div><i><span style="font-size: small;"><span style="font-family: inherit;"> </span></span></i><div class="MsoNormal" style="font-family: inherit;"><br />
</div><i><span style="font-size: small;"><span style="font-family: inherit;"> </span><span style="font-family: inherit;">Spray a 12-cup muffin pan with the cooking spray and pour the mixture into muffin tins, filling them evenly.<span> </span>Bake in the center of oven for 35-40 minutes until the toothpick comes out dry.<span> </span>Let cool for 15 minutes.<span> </span>Then pull them out of the muffin pan using a silicon spatula.<span> </span>Serve warm or at room temperature.</span></span></i><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-UouVsgYswKI/TkahVhO2GUI/AAAAAAAAAIk/GICMPYhrEcA/s1600/IMG_4258.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-j_iYrCLbM30/TkahnD_ImYI/AAAAAAAAAIo/XqFE8EHCjjs/s1600/IMG_4261.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-j_iYrCLbM30/TkahnD_ImYI/AAAAAAAAAIo/XqFE8EHCjjs/s320/IMG_4261.JPG" width="320" /></a></div><div style="text-align: center;"><i><span style="font-size: small;"><span style="font-family: inherit;"> </span></span><span style="font-size: x-small;"><span style="font-family: inherit;">Mini Fresh Herb Frittata</span></span></i><i><span style="font-size: small;"><span style="font-family: inherit;"><br />
</span></span></i></div><br />
<span style="font-size: small;"><span style="font-family: inherit;">I learned to add the mustard seeds from one of my aunts. She explained that mustard seeds will take the moisture out so that the batter will not get runny. I personally also like the texture of the mustard seeds in this dish. The barberries have a sour taste and add a great flavor to this dish.</span></span><br />
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<span style="font-size: small;"><span style="font-family: inherit;">Barberry is called <i>Zereshk</i> in Farsi. These berries are high in vitamin C and have a sharp tart flavor. </span></span><span style="font-size: small;"><span style="font-family: inherit;">They are sun-dried and used</span></span><span style="font-size: small;"><span style="font-family: inherit;"> often in our cooking. Iran is also the largest producer of Zereshk in the world (next to Saffron). Zereshk and Saffron are produced on the same land and are harvested at the same time. I would think if one owns such a land has hit the jackpot and is set for life! You </span></span><span style="font-size: small;"><span style="font-family: inherit;">can purchase barberries either online or from the middle eastern grocery stores.</span></span><span style="font-size: small;"><span style="font-family: inherit;">This is how sun-dried Zereshk looks like:</span></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-535mr0zCIOc/TkaBBfv1NrI/AAAAAAAAAIc/7HfAKlw4RwM/s1600/Zereshk.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-535mr0zCIOc/TkaBBfv1NrI/AAAAAAAAAIc/7HfAKlw4RwM/s320/Zereshk.JPG" width="320" /></a></div><div style="text-align: center;"><span style="font-size: x-small;"><i><span style="font-family: inherit;">Sun-dried Zereshk </span></i></span></div><br />
<span style="font-size: small;"><span style="font-family: inherit;">And this is what the plant looks like:</span></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-1CSfepQuRM0/TkaBPjJnRTI/AAAAAAAAAIg/TZpbDirveLY/s1600/barberry.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-1CSfepQuRM0/TkaBPjJnRTI/AAAAAAAAAIg/TZpbDirveLY/s1600/barberry.jpg" /></a></div><div style="text-align: center;"><span style="font-size: small;"><span style="font-family: inherit;"><i><span style="font-size: x-small;">Barberry Plant</span></i></span></span></div><span style="font-size: small;"><span style="font-family: inherit;"><br />
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<span style="font-size: small;"><span style="font-family: inherit;">This dish can be served for brunch, lunch, dinner or appetizer. It will also make a great sandwich. It is so tasty with the Persian Cucumber and Tomato Salad (<a href="http://persianbites.blogspot.com/2011/06/feeling-ballsy.html">Feeling Ballsy</a> blog) or any type of yogurt dish.</span></span><br />
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<span style="font-size: small;"><span style="font-family: inherit;">Have a wonderful weekend everyone.</span></span>- Ghttp://www.blogger.com/profile/18373074034767822177noreply@blogger.com