Tuesday, September 16, 2014

Baked Eggplant and Ground Beef


My mom has been making this recipe for quite a while. My dad and I are both huge eggplant fans, so this dish is always a hit with us. The main ingredients are similar to mousakka, but this recipe is seasoned differently. This feeds about 6 to 8 people. It also reheats well and I have happily eaten the leftovers many times. This is one of my family's go-to dishes for gluten free meals. It is very filling and does not need any kind of starch to be served with it.


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Saturday, August 30, 2014

Kale and Quinoa Salad with Parmesan


My sister made this salad over fourth of July weekend and it has been one of the few times that I actually liked kale. I keep trying to convince myself that I enjoy kale, but usually force myself to eat it and remind myself that it's healthy. This salad was actually delicious and gave me faith in kale again. Though I will probably not be adding kale to my usual rotation of foods, this recipe is a great way to sneak it in and stock up on vitamins.


The original recipe called for ricotta salata, but we used Parmesan. We also served extra grated Parmesan at the dinner table for anyone who wanted more (Which of course I did). If you're skeptical about kale, give this salad a try. And if you're still not convinced, the cheese really makes a huge difference too.


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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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