Freekeh, a delicious Middle Eastern staple is young green durum wheat thats is roasted and cracked. I first tried it at my freind Rula’s house and fell in love.
Try this super easy recipe – if you cannot get 7 spice – you can make your own by combining cumin, paprika, coriander, cloves, nutmeg, black pepper, cinnamon, and cardamom.
Now you see how so very spoiled I am. I’ve been eating Maggi’s homemade Trini food every week for over 20 years!! Here is her general recipe but you need her hands to make it taste this good…. Click here to print recipe.
It’s definitely a soup morning!
This Silky Zucchini Soup by Grant Achatz is one of my favorites. The ingredients are so simple and the texture so creamy and delicious. Every time I make this soup I dream that I’m getting just a little bit closer to going to Alinea! Click here to print the recipe.
Here is a beautiful looking and tasting rice dish that uses the plethora of beets that I get in my winter CSA organic box. This dish can be eaten by itself or served alongside pretty much anything. I love the vibrancy of colors and flavors. Click here to print recipe.
Here is my go to fried rice recipe when I have leftover veggies and rice. You can use just about anything you have in your fridge from onions, carrots, any veggies. I had baby bok choy, scallions and celery.
Click here to print recipe.
I love this super simple roasted eggplant recipe. You can top it off with any of your favorite spices such as sumac, cayenne. etc. I’ve kept it acid friendly and just used a dusting of roasted cumin and paprika. Click here to print recipe.
I just love fall – look at the gorgeous colors of these vegetables. I find the simplest way to cook these veggies is with minimal intervention so I just toss them with a little olive oil, salt & pepper and roast them. Click here to print recipe.
Muthias are one of my favorite Gujarati snacks. They are steamed cakes made with a combination of healthy flours such as semolina, whole wheat, chickpea flour and so on combined with grated bottle gourd or zucchini. I make these all the time – it’s an acid friendly food – you just have to omit the chili from this recipe.
I learned this recipe from our family friend Neha Mazumdar who makes some of the best Muthias. This dish goes really well with a nice mint or coriander chutney.
Besan ka puda – a spiced savory chickpea crepe – was one of my favorite breakfast dishes growing up. Traditionally it is made really thin (using lots of oil) so it is crispy and so delicious. It is usually eaten with chutney or spicy pickle. I made a healthier – acid friendly version of the recipe sans the chili, where I added lots of minced broccoli and cilantro to the batter. The results were a slightly thicker puda but still really yummy. Click here to print recipe.
I always have cauliflower all cut up and ready to use in my fridge. I mostly end up roasting it as it works as a great side dish with anything from broiled fish to chicken curry. I found some kohlrabi too and sliced it up, added spices and threw it into the mix. The results were a yummy, acid friendly veggie side dish that disappeared in minutes. Click here to print the recipe.
The Restaurant Fairy's Kitchen™ 