cook-food

Chickpeas are excellent source of vitamins in addition to being delicious. That’s one of the reasons why I like cooking with chickpeas year round. This meal is probably cooked more commonly during winter months, but in my opinion anything that is fresh and tastes good can be relished any time of the year. We had the chickpeas with ground lamb served with bulgur pilaf cooked with orzo pasta and it was just out of this world. If you’re not into lamb, ground beef or even chicken can be substituted without compromising the taste. Here is the recipe…. 3 ¼ cup chickpeas ½ medium onion (chopped roughly) 2 cloves garlic (chopped fine) 1 lb ground lamb 2 tbsp olive oil 2 tbps red pepper paste 1 tsp cumin 1 tsp ground black pepper ½ tsp ground dry mint 1 ½ tsp salt (adjust to your taste) 2 tsp white vinegar 3 cups water Wash and soak chickpeas overnight. Drain and boil in a pot for about 30-35 minutes. The chickpeas should be soft, but not mushy after boiling. Heat a skillet and cook the ground...

My comfort food cravings usually appear when my fridge is almost empty and need to use up the food I have on hand. Yesterday after running around all day I started thinking about what to have for our dinner. Eating out was out of the question as I am sick and tired of it lately. When I walked in the kitchen, both the long and short pasta in the clear, glass containers were staring at me from the other side of the counter. Then I recalled seeing Turkish sausage in my freezer earlier in the morning and the milk in the fridge that needed to be used in a couple days. Albeit, it was difficult to decide whether I should cook long or short pasta, I went with the short penne pasta. In my head, I already had created the taste I wanted to acquire for the pasta and it worked perfectly. It was comforting and filling and scrumptious. A bowl of salad and a side of plain yogurt accompanied it very well. For the Sauce: 1 ½ cups Turkish sausage (cubed) 1 cup milk 4 small tomatoes 1 clove of garlic (ch...

During a beautiful summer day in the North of the U.S., my uncle cooked all this food for us when we were visiting a while back. Except the scallops, all the meats were grilled along with corn and red peppers. It was a weekend full of delightful food. Since he does not follow recipes when cooking, I made notes and documented every dish he made. Unfortunately, I lost all the recipes and I am left with only beautiful pictures of these foods. I could not pass without sharing all of them.