New Potato and Golden Beet Salad

Oh, beets, how I love you. If you are in tune with the culinary world, you would know that beets are the new thing.  They are all over restaurant menus, and people are gobbling them up at exorbitant prices.  On our last vacation in Chicago, I must have had at least 3 beet salads -all perfect in their own way.  This is an easy simple recipe that is a new take on traditional potato salad – combining beets and potatoes, along with typical flavors of the middle east. Although this may not be a roasted beet salad drizzled with some fancy vinaigrette and topped with toasted hazelnuts, it is simple, nutritious, and pretty darn good.

New Potato and Golden Beet Salad
Prep/Cook Time: 35 minutes
Chill Time: 1 hour

3 beets – yellow, red or a combination
3 potatoes
1/2 red onion, thinly sliced/shaved
1/3 cup parsley, chopped
1/4 cup lemon juice
3 tsp olive oil
salt
black pepper

(1) Remove the greens from the beets. In a small pot, boil the beets (as a whole) for approximately 20- 30 minutes – until fork tender.  In a separate pot, boil the potatoes for approximately 20 – 30 minutes, until fork tender.  You could presumably put these in the same pot, but the red beets will stain the potatoes red.  The yellow beets don’t change the color of the water as much.
(2) Rinse the cooked beets and potatoes with water, and peel.
(3) Cut the potatoes and beets into very thin slices.
(4) In a large bowl, toss with the parsley, red onion, lemon juice, and olive oil.  Use salt and pepper to taste.
(5) Chill for at least one hour in the refrigerator.  The flavors intensify the longer it stays in the refrigerator.  Enjoy!

Grilled Eggplant and Ricotta Tart

Every time I make a tart, I want to make more. There is something about savory tarts that are so fun to not only make, but to eat.  I had read on 101 cookbooks about the concept of a “lasagna” tart, and I got really excited.  What better dinner than one which combines my love for tarts with lasagna! I decided to make this using my trusty savory tart dough, and to use my favorite lasagna ingredients.  Also, feel free to add parmesan or any other favorite cheese to the ricotta mixture. It would also be fun to explore different grilled vegetables – like portabella mushrooms and zucchini. This recipe makes for a perfect dinner, serving 2, with a nice side salad.  Then the two of you can fight for the leftover pieces later 🙂

Grilled Eggplant and Ricotta Tart
1 eggplant, sliced into long thin slices
1 15-oz package of fat free ricotta cheese (or regular)
1 egg
2 tbsp of chopped fresh parsley
Salt
Olive oil
1 cup of your favorite marinara sauce
1/2 tsp of red chili flakes (optional)

Tart Dough:
1.5 cups of unbleached white flour
3 tbsp of butter substitute, softened (you can use real butter, but I try to cut some calories/fat this way)
1 eggs
2 tbsp of cold water
1/4 tsp salt
1/2 tsp rosemary
1 cup of dried beans (will be discarded)

(1) Prepare the tart dough according to the instructions from the prior post on savory tart dough – note that the recipe above cuts the ingredients in half, but I still used the same amount of rosemary for flavor. Feel free to adjust accordingly.
(2) Place the tart dough into a tart pan. Add approximately one cup of dried beans to weigh down the tart dough. Put the tart in a 350 degree oven for approximately 20 minutes.
(3) While the tart is cooking, toss the eggplant with 1 tbsp of olive oil and salt (to taste). Grill the eggplant for about 5 minutes on each side.
(4) In a mixing bowl, combine the ricotta cheese, egg, and parsley. Mix well.
(5) Remove the tart from the oven. It will not be completely cooked, but it will finish cooking with the remainder of the ingredients. Toss out the beans.
(6) Add the eggplant to the bottom of the tart. Top with the ricotta cheese mixture. Finish the layers with a cup of marinara sauce on top. I sprinkled red chile flakes on the top of the entire tart, but you can skip that part. I also used arribiata sauce, which has its own spicy kick to it.
(7) Place the entire tart in the oven, and cook for approximately 20 more minutes. Remove and enjoy!!

Spiced Butternut Squash Summer Salad (Salatat Maftoul)

The first time I had maftoul (sold in the U.S. as “israeli couscous”), I couldnt have been more happy.  I am not a fan of regular couscous, particularly because of the texture.  However, maftoul is actually small bits of pasta that can be used instead of couscous.  It has a nice soft bite to it, and it is amazing.  It is almost like an Arab orzo.  In the Arab world, maftoul is usually served as a side with lots of spices, and sometimes with tomato sauce, and often times with chicken.  However, I decided to make a light summer salad that combines both savory and sweet ingredients. It is great served chilled, and the flavors intensify in the refrigerator.  This recipe can also easily be vegetarian by substituting the chicken broth for your favorite vegetable broth. 

Spiced Butternut Squash Summer Salad
Prep Time: 20 minutes
Cook Time: 30 minutes

3 cups of maftoul (“israeli couscous”)
4 cups of chicken broth (or vegetable broth)
3 cups of diced butternut squash (approx. 1 whole butternut squash)
1 tsp curry powder
1/4 tsp garam masala
1/4 cup dried cranberries, roughly chopped
1/4 cup currants
1/4 toasted pine nuts
salt and pepper

(1) In a pot, combine the maftoul with 3 1/2 cups of chicken broth. Bring to a boil to cook the maftoul. Add a pinch of salt if the broth is low sodium. Once cooked, set aside.
(2) Prepare the other ingredients (i.e. chop the butternut squash, toast the pine nuts, etc.) while your maftoul is cooking.
(3) In a large saucepan, heat 2 tbsp of olive oil.  Add the diced butternut squash, curry, and garam masala. Add the remaining 1/2 cup of chicken broth.  Add a pinch of salt and pepper.  Saute and mix well. 
(4) Once the butternut squash is soft, add the cooked maftoul, cranberries, currants, and pine nuts.  Mix well. Remove from heat.
(5)  Once the salad has cooled, place in the refigerator for at least 2 hours.  Serve chilled.  Top with freshly toasted pine nuts or almonds, as desired.

Roasted Eggplant and Red Pepper Salad (Tuncilik/Shakshouky)

We went out for lunch with some family and friends on Sunday to a local restaurant chain, Lebanese Taverna.  I ordered a mezze platter, and it had a cold, delicious eggplant salad called, “shakshouky.”  I knew I had eggplant at home, so I couldn’t wait to get home to try making it.  I got home and couldn’t find any recipes for it, so I had to make up my own.  I came across a Turkish dish called Tuncilik.  I took a lil from this and a lil from that, and it came out great! The smoked paprika with the pomegranate molasses makes for an amazing smoky deep flavor. I think serving it brushetta-style on toasted bread would be awesome.  I ate it with pita bread, which was also really good.   

Roasted Eggplant and Red Pepper Salad (Tuncilik or Shakshouky)
Total Time: 1 hour (includes oven roasting the eggplant)

3 japanese eggplant (any small eggplant will work)
kosher salt
olive oil

3 tsp minced shallots (I used 1 big shallot)
1 roasted red pepper (I used one from a jar that had 3 peppers from Trader Joe’s)
1 clove garlic, minced
2 tbsp lemon juice
1 tsp olive oil
1/2 tsp pomegranate molasses
1/8 tsp smoked paprika
1/4 tsp red wine vinegar
pinch black pepper
pinch cayenne pepper (optional)

(1) Peel the eggplant, and cut into at least 4 slices lengthwise. Put in a bowl and sprinkle generously with kosher salt (about 1/2 tsp or more to taste) and olive oil. Mix well until the eggplant is coated with the oil and salt. Place on a cookie sheet. Cook in a 400 degree oven for at least 35 minutes, or until soft. Turn over at least once while cooking.
(2) While the eggplant is roasting, mince the garlic and shallots. Also dice into small bits the roasted red pepper.
(3) Remove the eggplant from the oven and cut into small cubes.
(4) Combine all of the ingredients in a bowl. Mix well. The flavors will deepen overnight in the refrigerator. Serve chilled and enjoy!

Spiced Fava Bean Falafel (Ta’ameeya)

Most Westerners are used to eating falafel the Lebanese way, which is made from chickpeas. However, in Egypt, our falafel, or ta’ameeya, is made from split fava beans, also known as broad bean. Also, in Egypt, the falafel is light, airy and crispy. I have always had a hard time eating any other kind of falafel because I am not a fan of the huge balls that are raw on the inside. Don’t get me wrong, chickpea falafal is good; it’s just not what I’m used to! I did add a poblano pepper, which had a very, very mild flavor. Next time around, I will definitely add pinch of cayenne pepper for added kick. My mom usually adds an egg to the mixture, which helps to hold the patties together when they are frying – definitely try this if you like more dense falafels. I also assume you can try baking these, by brushing both sides with oil and placing in a hot oven. But this is one recipe where I think fried is the way to go….

Spiced Fava Bean Falafel (Ta’ameeya)
Prep time: 30 minutes
Cook time: 30 minutes
Makes approx. 40 falafels

2 cups dried split fava beans (broad beans)
1/2 bunch dill
1/2 bunch parsley
1/2 bunch cilantro
1 poblano pepper
1 yellow onion
3 cloves of garlic
1/4 cup toasted sesame seeds
1 tsp cumin powder
1 1/2 tsp coriander powder
1 1/2 tsp salt
1 tsp baking powder
Olive or vegetable oil

(1) In a large bowl, add the dried beans and cover with water. Set aside overnight. The beans will absorb the water.
(2) In a food processor, combine the onion, garlic, poblano pepper, cumin, coriander and salt. Puree until you have a smooth paste. Place into a large mixing bowl.
(3) Add the dill, parsley and cilantro to the food processor (remove stems). Puree until the greens are thoroughly chopped. Add to the bowl with the onion mixture. Use a spoon and combine the two together well.
(4) Add 1 cup of the beans and 3 tbsp of the onion/greens mixture to the food processor. Mix well. Remove the mixture and place it into another large bowl.
(5) Repeat this step until you are all out of beans and mixture. I did this 3 times and had exactly the right amount, but I can see how the last round of beans may have too much or too little of the green mixture. It doesn’t really matter though.
(6) Add the sesame seeds to the falafel mixture and mix well with a spoon.
(7) At this point, you can decide whether you want to freeze some of the mixture for later use. Add the baking soda now if you are going to cook immediately. If you are going to freeze it, then do not add it until you are ready to cook it, otherwise the mixture will turn strange colors if you add the powder and then freeze (so says my mom…).
(8) In a large saucepan, heat a few tbsp of olive oil or vegetable oil. Use a spoon and make a small patty on the spoon. Drop it into the hot oil and press down on the patty a little with the spoon. Let it cook for a few minutes on each side, until browned on both sides.
(9) Sprinkle some additional salt to taste, and enjoy!!