I love the in between time when season changes. Those of you in the northern hemisphere, are you still relishing the last rays of summer or moving on to fall? For us, here in Texas, it’s not scorching hot anymore but we are still enjoying nature’s warmth. The summer bounties are still plenty but the fall produces are peaking through here and there. I am holding on bit longer and on a mission to preserve some of the summer flavors to relish through the winter months. The supermarkets are overflowing with red, vine ripe, fresh tomatoes so I made a jar of artisan ketchup again. Also made a simple marinara sauce from fresh tomatoes and basil from the herb garden. No canned tomatoes here, yet the recipe is extremely easy to make.
Popular in the Middle Eastern, Turkish, Greek and some North African cuisine, tahini is a nutty flavored paste without any nuts. I fell in love with tahini on our recent trip to Turkey and couldn’t wait to get my hands on this easy to make recipe. Tahini is a basic ingredient in many popular recipes such as hummus, various salad dressings, baba ganoush, etc. Then again, tahini can also be used as dip, as sesame butter on toast, on meat dishes particularly on delicious kababs. On our first morning in Istanbul, our server introduced us to eating a toast dipped in tahini with molasses. At that very moment, I instantly fell in love with Tahini.
Oh so fresh and so very green! On top, the flavor of homemade pesto with the freshest ingredients is divine. Pesto ingredients can vary greatly. Off course, the traditional Italian pesto is always made strictly with basil, pine nuts, Parmesan, garlic, and good olive oil. It’s a classic sauce, there’s no contest about it. Then, there are a vast number of other ingredients often found in modern pesto such as walnut, cashew, hazelnut, parsley, spinach, ricotta, nutritional yeast, and so on. Besides, there are pesto recipes that are dairy free, nut free and everything in between. Heck, I even have a pesto recipe with kale and cumin, remember?
The little jewels in our life need a nutritious and balanced food. I had shared few kid friendly recipes when I first started to blog but haven’t posted any special recipe for kids for a while now. I have been receiving many requests to share fussy toddler food ideas and recipes over and over. To honor your request, I’ll share toddler and kid friendly recipes from time to time. I hope the recipes are helpful and the kid(s) in your home love at least few of them starting with this vibrant jewel pilaf. This rice is kid approved and fussy eater tested. On a side note, moms and dads also love this rice
Busy weeknights? Looking for a quick, easy yet delicious weeknight dinner? No problem. I know how easy it is to panic as you think about weeknight dinnertime. Simplify mealtime with this one pot, easy chicken dinner with curry aioli that comes together in a flash. This is one of my go-to recipes when I just don’t have the time or the inclination to cook.
Eggplant, brinjal, aubergine, begun – what ever you call it, the beautiful purple vegetable with its firm, plump and meaty flesh and glossy skin is versatile. From Italian, Middle Eastern, American, Chinese to South Asian; in pastas, dips, seafood items, burgers, and vegetarian favorites. No matter how many types of eggplant dishes you have savored before, be ready to be blown away with this simple yet irresistible Bengali posto begun, a vegetarian eggplant side with poppy seed.
When someone sweet turns three with lots of giggles and smiles, she deserves a celebration! A birthday celebration demands a cake. So, to celebrate a loving summer born angel, a birthday cake is in order; a soft, moist, fluffy berry berry summery cake that is. What can be better than a cake layered with freshly prepared whipped cream and fresh berries and cherries? Can a celebration get any better than this? Time to put on the chef hat. We’ve got a cake to bake and decorate.
Have I mentioned that Muslims have date each evening during the month of Ramadan? No kidding, we do. Dates are wholesome and the perfect food for iftar as dates quickly supply the body with the energy it needs. Oh, were you thinking that we go out on a date every night? Nah, not that kind of date.
A belated “Eid Mubarak” to all who celebrated Eid-ul-Fitr earlier this week. I hope you had a blessed and joyous Eid with family and friends.
I have mentioned Eid several times in my earlier posts and explained a little in the Kafta Curry and the Pumpkin Halva post before. Out of the two Eids Muslims celebrate; the one that marks the end of Ramadan is called Eid-ul-fitr. Muslims around in North America celebrated Eid-ul-fitr on Monday. In Bangladesh, we often refer Eid-ul-fitr as “Shemai Eid”.