Feeds:
Posts
Comments

Archive for the ‘Snacks’ Category

flower on stone“We have come into this exquisite world to experience ever and ever more deeply our divine courage, freedom and light!” — Hafiz

What a perfect quote to embody New Year. Persian New Year, that is, aka  Nowruz!

To me, it just feels right and natural to have a new year start with the promise, rebirth, and blossoming of spring.

Spring is a reminder of the inner light within each and every one of us. That’s worth celebrating!

Persian Card_New_YearsScroll down below for a roundup of highly celebratory (and symbolic) recipes from fellow Persian food bloggers. 

Thanks to the fabulous Sanam, of My Persian Kitchen, for putting this together!

Oh, technically the big day of the Persian New Year is always the spring equinox, which falls on Thursday, March 20, this year. Now’s as good a time as any to spread the happiness and to prepare for a fresh new season.

At the moment, I’m in a bit of Spring Cleaning Mode. (Oooof, those closets needed every ounce of attention I gave them last weekend. Ha!) I’m also prepping to host another yoga retreat, in upstate New York/in the Hudson Valley area.  March 14-16—perfect timing to get us ready for spring.

Looks like 2014 is a year of new beginnings for me in many ways. I’m headed to India at the end of the month. This trip has been a dream of mine for many years. At just the right time,  the stars aligned, the Universe and those I love are shining their support and approval on me, and I’m flying off on the night of the new moon. It’s happening!

As for Spring Cooking:

This is a classic clip for my (somewhat limited) TV archives. Here I am cooking kuku sabzi on live TV for Nowruz. This was on Good Day New York a.k.a Fox 5 a few years back:

More blogger Persian New Year goodness:

Read Full Post »

Stressing over making a homemade dessert for Valentine’s Day? Don’t worry, my loves, I gotcha covered with a few simple, quick options:

Chocolate Almond and Apricot Truffles

Chocolate almond apricot truffles are an easy cookie to make. Gluten-free flour works in this recipe, by the way (I used Bob's Red Mill).

Or you could salvage a broken cake with my Chocolate Cherry Trifle:

This trifle is any easy way to salvage a broken cake, or use up leftover chunks of chocolate cake or brownies. The layers make it look pretty and deliberate ;-)

Another fun and easy option: Molten Chocolate Cakes with a Middle Eastern Flair

This cake is really molten, to the point of oozing apart like lava. Ha! If you'd rather keep it together, just bake in ramekins to serve.

If chocolate’s not your bag, but jewels are, consider:

Bejeweled Biscotti with a Persian Twist:

Persianized biscotti. Yes, these cookies could be dipped in melted chocolate, if you're so inclined.

Dunk your biscotti in some Persian Hot Chocolate:

!

Hot chocolate infused with the finest Persian saffron and cardamom? Win!

Portion Control a Concern? Try:

Frozen Hot Chocolate “Shots” With a Goat Yogurt Topping

Petite shots of chocolately goodness!

I hope these options help. I’m working on one more chocolatey goody, which tastes amazing, and is gluten and dairy free. I’ll post it soon.

Read Full Post »

Persian Sugarplums. These are simple and can be made quickly with any dried fruits and nuts you have on hand.

Merry Holidays, everyone! Does anyone really know what sugarplums are? What confection, precisely, is that Sugarplum Fairy in The Nutcracker dancing for anyways?

Turns out they’re balls of dried fruits and nuts, sometimes with spices added in, perhaps coated in powdered sugar. Well, besides sounding Christmasey, this all sounded very Persian to me. So I tooled around online, found some simple sugarplum recipes, and tweaked them to add a Persian twist. Voila!  Beautiful, tasty, festive holiday treats.

Simple to make, tasty, and these goodies actually taste better as the days go on. Time in the fridge give their flavors time to meld.  They’re plenty sweet, but perhaps a nice change of pace from all the cookies you might be enjoying lately.

 

These easy to make sugarplum are fast to prepare, and excellent with a cup of perfectly brewed hot tea.

Saffron-Infused Sugarplums

Prep time: 20 minutes or less, depending on what method you use to prep your fruits and nuts

Yield: Approximately 20 balls

Note: You can play around with the proportion of fruits to nuts, the types of fruit and  nuts that you use, and the spices. This recipe is extremely flexible.

Ingredients

  • 1 cup of slivered almonds
  • 1/3 cup pistachios, shells removed
  • 2 cups of mixed dried fruit. (I used Mariani’s mixed fruit, a blend of tender fruits I get at Costco, which includes apricots, plums, peaches, pears, and apples)
  • 1/2 c cup dried sour cherries
  • 1/4 cup honey (if vegan, use a vegan friendly option like molasses, agave, etc)
  • Pinch saffron dissolved in about a tablespoon of hot water
  • 1 Tablespoon pumpkin pie spice blend or Persian Spice Blend (Advieh)
  • 1/2 teaspoon vanilla extract (optional)
  • Shredded coconut flakes and/or confectioner’s sugar for garnish (optional)

Directions

1. Chop nuts into pieces, either via hand, crushing them with a rolling pin inside a bag, or use a blender or food processor to pulse once or twice to chop the pieces.  Chop or food process/blend the the fruits as well. Remove fruit and nut mixture from food processor or blender (if using), and set aside in a bowl.

2. Add honey to another bowl. Infuse honey with saffron and hot water, and then add in the pumpkin pie spice or Persian spice blend and vanilla (if using). Mix well.

3. Combine honey mixture with fruit/nut mixture, and mix very well.

4. Use your hands to form this mixture into balls. (Mixture will be very sticky. Keep a dampened cloth handy to wipe down your hands periodically). Roll in confectioner’s sugar or coconut flakes, if using. Refrigerate in an airtight container and enjoy at your leisure.

 

Happy Holidays, Merry Christmas to those who celebrate it, and wishing every one of you a fantastic 2011!

 

 

Read Full Post »

Vegan and gluten free granola bars are packed with taste and nutrition.

Sometimes I’m running around town with little time for a proper meal. At these moments, it’s key to have a nutritious, protein-packed, and not-too-sweet snack to keep me rockin’ (and posing, for that matter). Granola bars from the bodega are alright in a pinch, but I’ve become leery of the ingredient list of certain brands. Too many processed unpronounceables! Others bars  are too darn crispy for my taste. You see, I want something with a chewy, almost cookie-like texture, but a better nutritional profile. Not that I’m obsessing over fat grams here (hell no–these bars have plenty of good fat, I’ll admit). It’s just that sometimes I’d rather not spend my afternoon in the throes of a blood sugar crash. Dig? Okay, time to customize.

Today’s granola bars fit the bill. They’re gluten-free, vegan (if you make with something other than honey), and free of peanuts. They’re based on this recipe by Giada de Laurentiis. Of course, me being me, the recipe was only a jumping off point.  Serious tweakage ensued!

How much do you guys tweak recipes? Me, I do it all the time. Certain things I don’t tweak as much, like baked goods. Well, I guess technically these are baked goods, but I’m talking more along the lines of breads, cakes, etc.  Those I generally won’t tweak , at least the first time around ;-)

Portable goodness.

In tweaking this recipe. . .I 86-ed the dairy (butter), replacing it with coconut oil. The egg got cut out; in its place? Ground flax paste. The peanut butter next got the boot; I used almond butter instead. I cut back a bit on the honey and in its place,  added in a couple of tablespoons of pumpkin butter to give the bars a hint of fall flavor. Instead of chocolate chips, I kept the fall motif going with cranberries and raisins. The result? Tasty, filling, not-to-sweet and definitely something you’ll want to portion out. Otherwise, you might eat more than just one bar!

Make a couple of batches of them on a Sunday night, and have them to snack on all week. The texture is somewhere between a chewy cookie and a traditional crunchy granola bar. Cut them into bar shapes, wrap them in foil or plastic, and you’re really to roll.

Vegan Granola Bars with a Hint of Pumpkin

Ingredients

  • Vegetable cooking spray
  • 1 Tablespoon ground flax paste (ground flax seeds mixed with water to form a paste with a texture similar to a beaten egg).
  • 1/2 cup almond butter
  • 1/3 cup brown sugar
  • 2 Tablespoons honey ( for 100% vegan option, you could use molasses, agave, or maple syrup)
  • 2 Tablespoons pumpkin butter (I used Trader Joe’s brand; love that stuff!)
  • 1/2 cup coconut oil, melted
  • 2 cups old fashioned oats (If gluten free is a concern, make sure you purchase certified gluten free oats)
  • 1/4 cup slivered almonds
  • 1/4 cup raisins
  • 1/4 cup dried cranberries

Directions

1. Preheat the oven to 350 degrees F.

2. Spray an 8 by 8-inch nonstick baking pan with vegetable cooking spray.

3. To a medium bowl, stir together flax paste, almond butter, brown sugar, pumpkin butter, and honey. Add the melted coconut oil, oats and almonds. Stir to combine, then add the raisins and cranberries

4.Spread mixture into the prepared baking pan, pressing lightly to form an even layer. Bake until the edge of the mixture begins to brown, about 15 minutes. Remove from the oven and let cool for at least 1 hour. Cut into 1 1/2-inch squares and serve.

Read Full Post »

Mission (black) figs make an excellent jam when cooked with warming spices such as cardamom and cinnamon.

Canning and preserving has always both scared and fascinated me. On the one hand, it seems so practical, nourishing, and creative. It conjures up images of pantries full of summer’s bounty that can be enjoyed on cold, snowy nights.

On the other hand, it strikes me as highly technical and like there’s all sorts of specialized gear involved. I am sooooo not a technical person. I’m the type of person business concepts like Geek Squad are created for!

There’s something so primordial and elemental about fig leaves.

Luckily, jam and preserve-making needn’t be complicated. Rooting around online, I recently discovered that a quick fruit jam can be made on the stovetop, and stored in the fridge for a couple of months. Taste of Beirut featured a wonderful fig jam recently. Inspired, I chose figs as my fruit of choice for my first preserve making experiment. This beautiful fruit brings back wonderful memories of a fig tree we had at one point growing up. More on that in a moment.

I added in some vanilla extract and warm fall spices to give the figs a autumnal fragrance and taste, and am happy to report that the results were quite delicious!

The way the figs just soaked up the spices so well got me thinking about how versatile they are in general. For example, figs get shout-outs from numerous world religions :

  • Figs are the fruit that’s mentioned most in the Bible – They are prolific in the Old Testament, and in the New Testament Jesus uses figs in his parables.
  • Zamakkhschari, an Arabian interpreter of the Koran, reported that Mohammed said, “If I could wish a fruit brought to paradise it would certainly be the fig.”

  • While sitting under a fig tree, Siddhartha Gautama had the revelation that formed the foundations of Buddhism, and for Buddhists, the fig tree is revered as the tree of wisdom.
  • In the Hindu tradition, Siva, the Supreme Being, tempts Brahma with a blossom of the sacred fig-tree, dropped from heaven.
  • The Roman Bacchic cult used figs in their fertility rituals. Most ancient cultures actually believed they were an aphrodisiac.
  • The above factoids are all found at:  http://www.nutrafig.com/cheetahbar/story.html

Concentrating on this blog. Notice the big hair. Like they say down South, “The higher the hair, the closer to God.”

Back to that long-ago fig tree in the yard. My mom used to preserve figs off of that tree in the traditional manner every spring and summer. Those preserves were delicious, and one day I plan to get Mom to teach me how how to make them. Then I can store them in jars for cold winter’s nights and give jars of jam away as gifts. A taste of summer will only be a jar away.  For now, I’ll settle for quick preserves. Which, judging by this recipe, isn’t actually settling at all.

Mission Fig Jam with Warm Fall Spices

I used fresh Mission figs because they were what was available. Use the fresh fig type you have ready access to.

Ingredients:

  • 2 pounds fresh figs
  • 1 1/2 cups sugar (I mixed white sugar and brown sugar, approximately equal parts of each)
  • 1 or 2 Tablespoons pumpkin or apple pie spice powder
  • 1 Tablespoon vanilla extract
  • 1 teaspoon fresh lemon juice
  • Enough water to cover the fresh figs (start with a cup and work up from there if needed)

Directions

1. Wash figs. Mix sugar, water, vanilla extract, and spices together. Submerge the figs into this mixture, adding more water if more is needed to just barely cover the top of the figs.  Let the figs sit overnight, up to 24 hours. (It might be okay to let them sit longer than 24 hours, but I’d be careful, because the sugar will start to soften the fruit and break it down).

2. When you’re ready to make the jam, place the contents of the bowl, including any unmelted sugar, into a non-reactive Dutch oven (like a Le Creuset). Add in the lemon juice and simmer on low until a froth forms on top.

3.Gently stir and allow to simmer 45 minutes to one hour over a very low flame.

4. Test a fig for doneness. Enjoy some right away, because they’re seriously good warm,  but then let the rest cool and store in an airtight jar in the fridge.

Read Full Post »

Green Herb Hummus made with Great Northern beans, fresh farmer's market basil and garlic, plus Celtic sea salt and olive oil.

Today’s recipe isn’t so much a recipe. It’s more of a template, that you can adjust and re-configure to your liking. Motivated by hunger but de-motivated by the heat to cook, I ended up making a really great hummus with what I had on hand, and figured I’d pass along my results to you. By the way, if hummus plus bread sounds too heavy, ditch the bread and dip raw veggie slices into this dip. That’s what I do and prefer.

If you’re bothered by the non-traditional ingredient list and the fact that I’m calling it hummus, feel free to rename it as a bean dip or whatever other moniker rocks your world.

Love this stuff! I like to dip raw sticks of summer squash, zucchini, carrots, and celery in it instead of the traditional pita bread dip.

Keep things flexible when making this. Since I didn’t have chickpeas handy (not to worry, I’m properly re-stocked now!), I used Great Northern beans, a white bean I happen to really like.  I was also fresh out of tahini, so I used olive oil as the fat instead. There was a small bunch of farmer’s market basil I needed to use, plus some fresh, pungent garlic picked up recently from that same market that had yet to be put to work. A couple of fat cloves of that garlic really took this dip up a level in my opinion, but if garlic isn’t your thing, feel free to leave it out.

Green Herb Hummus

Ingredients:

1 14-16 ounce can of Great Northern beans (or chickpeas or cannellinis) Basically, choose the light-colored bean of your choice

2 fat cloves of garlic

1 small bunch of fresh basil (or other herb of choice such as cilantro, parsley, sage)

1 Tablespoon (or less) of olive oil

Salt of choice to taste (I used Celtic sea salt. Full of minerals and has a robust flavor)

Water (if needed)

Directions:

1. Drain and rinse beans.

2. Add all ingredients except for basil and water to a blender or food processor and mix, starting on a low setting, gradually increasing to a higher speed.

3. Once ingredients are fairly well-mixed, add in basil leaves and a tiny bit of water if needed to help facilitate the mixing process. Blend until smooth and creamy. Check  and adjust seasoning and serve (or store, airtight, in the fridge.)

Read Full Post »

As the seasons shift, so do my eating and cooking habits. Some days I don’t cook at all–relying on smoothies, salads, and chilled soups for sustenance. The “Big Oven” gets the summer off, unless there’s a cake or cookie or entree I just can’t force bake in the toaster oven. With the summer equinox fast approaching, I’d begin to notice the reappearance of gorgeous yellow squashes at the farmer’s markets. Last week, I grabbed a couple, figuring I’d grill them or eat them raw (I like to dip them in hummus). But they sat there for a day or so, beautiful yet uninspiring. Until I read a post on zucchini kuku by my amiga over at My Persian Kitchen.

A closer look!

Kuku, you ask? Why yes, it’s an Iranian omelette that’s a perfect marriage of veggies, spices, and convenience. It’s sort of a cross between a frittata and a souffle. Without, of course, the souffle drama. Because you know that in the kitchen, I do not do drama. Well, at least not deliberately ;-)  I figure there’s enough inherent drama and suspense in cooking and baking as it is.

As for kuku, it’s the perfect summer dish, because it travels well and tastes great hot, warm, or even cold. It’s filling but not heavy.  You can bake it in the oven, or cook it on the stovetop. This time, I used my toaster oven, which worked perfectly and kept the Big Oven out of play, and from heating the house.

So I decided to base my efforts on the recipe from My Persian Kitchen, but with my yellow squash rather than zucchini. And as I was tinkering around in the kitchen, I noticed a lone sweet potato, left over from the colder months, sitting there kind of looking sad. “I wonder if that grating that sweet potato and using it in this kuku would taste good. I bet it would.”

So that’s exactly what I did, and in the process, found a new dish to love. A dish that perfectly straddles the shift between spring and summer, and could easily straddle the shift between summer and fall, for that matter.

Kuku (Iranian Omelette) with Summer Squash and Sweet Potato

2 teaspoons cooking fat of choice (netural oil, ghee, butter, butter substitute, etc)

1 onion, medium dice

1 teaspoon turmeric

2 large garlic cloves, finely grated

2 summer squash, grated (no more than a pound of squash before grating)

1 medium sweet potato, peeled and grated

salt and pepper to taste

5 eggs

1/2 teaspoon baking soda

Directions:

1. Preheat oven to 375 F.

2. Add cooking fat to a cold skillet (skillet I used was an 8-inch cast iron skillet by Lodge). Heat over medium low.

3. Add in the onions and saute, stirring often, until translucent (about 5 minutes).  Add turmeric and garlic to onions and saute for another minute or so.

4. Add in the grated squash and sweet potato. Add salt and pepper and mix.  Cook until softened and the moisture is absorbed.

5.  As the vegetables are cooking, whisk the eggs and baking soda together with either a hand whisk or a fork. If you desire a more yellow color for the egg mixture, add another pinch of turmeric and stir well.

6. Allow the veggie mixture to drain and cool (I used a colander and a bowl to catch the drips underneath, plus patted the mixture several times with a kitchen towel to further push out excess moisture).

7.  Clean out the skillet, regrease with cooking fat or cooking spray of choice. In a large bowl, mix together veggie mixture and eggs, then pour it all into the skillet. Bake at 375 for 20-30 minutes (my kuku was done at 25 minutes, but your mileage may vary due to variation in the moisture of the mix). You’ll know it’s done when a knife or fork inserted into the center comes out clean.

Read Full Post »

Older Posts »

Follow

Get every new post delivered to your Inbox.

Join 2,032 other followers