Wednesday, August 13, 2014

Seven Layer Dip


I absolutely love 7 layer dip, but I had never tried making it at home. It's actually pretty easy to make and has been a hit every time it is served. The dip needs to be made the same day you serve it, but since it's easy to make it shouldn't be a problem. Technically, the dip does last overnight, but the guacamole will brown in some places and the tomatoes and salsa will release some water. I'd eat the leftovers myself but wouldn't serve them to guests.


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Sunday, July 27, 2014

Hummus Tabouleh Dip


If you're ever in need of a quick and easy appetizer, this recipe is a great option. It only requires 2 ingredients, unless you go all out and make things from scratch. Just mix the 2 ingredients and serve with pita chips or pita wedges. I made this as a last minute addition to a barbecue and was happy to have another dip on the table. So long as you like hummus you will most likely enjoy this dip. The tabouleh (or tabbouli) adds an element of freshness to the hummus and makes a great summer appetizer.


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Thursday, July 17, 2014

Bow Tie Cookies with Apricot Jam


It's been a while since I've added a new post, but this past month has been crazy. I've moved back to the US and have been unpacking and repacking for my move to San Francisco. Luckily, there's been some time to try out new recipes even with all the commotion. When I got to my parent's house, I knew I wanted to bake something for my dad. He's the kind of guy who loves having a pastry or cookie with his morning coffee. But he doesn't like things to be overly sweet and dislikes anything with frosting or icing.


I was browsing recipes at Fine Cooking when I came across this cookie recipe and knew it would be perfect. The cookie itself is not too sweet and is the perfect coffee or tea cookie. The flavor is simple yet the cookies are extremely addictive. We managed to finish the entire batch within 4 days (there were only 3 of us at home at the time). You can use any jam you want for these. I made half of the cookies with apricot jam and half with strawberry rhubarb jam and both were delicious. The apricot ones were a little more tart since the jam isn't as sweet. You can fill them with whatever flavor you like, but choose a firm jam. A thin, runny jam will seep out of the cookies more so than a thicker one (this was the case with my apricot jam cookie). Best of all, the original recipe claims you can freeze these cookies in a freezer bag for up to 3 month, so if you don't plan on going on a cookie binge you can save them. But seeing as how these cookies seem to magically disappear, that might not be necessary.


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Tuesday, June 24, 2014

Mujaddara (Lentils and Rice)



Mujaddara makes a great meal when you want something home cooked but don't have time to go to the grocery store. If you cook a lot, you will probably have the ingredients at home. If you don't cook often, you may still have these things in your home. Either way, this is a delicious meal which can be used as a side dish or main course. This is a middle eastern recipe that my mom learned from a family friend and has been cooking for years. Though it's pretty simple, the flavor is delicious.


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Wednesday, June 11, 2014

Roasted Leg of Lamb


Since I've been little I have loved lamb. It may be because my mom has been making this lamb recipe for years. It's a time consuming process, but the end result is worth it. There are usually leftovers, which heat up well with some extra sauce. I've also used the leftovers to make Greek style wraps the following day, which I love as well. Put some lamb slices in a wrap with cucumber yogurt sauce or tzatziki and tomatoes and you're lunch is ready. This is definitely a meal made for sharing and it always looks impressive taking a huge roast out of the oven. Just make sure someone will carve it nicely. Serve this with roasted vegetables and mashed potatoes for a hearty meal.


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