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Recipe: Mujadara

Lebanese Lentils and Rice

A great vegan main course!

Most Mujadara recipes I have found make a sort of soupy dish. This recipe makes a drier more pilaf-style dish, which I personally prefer. Also, I use brown rice because it’s so much better for you than white. Be sure to use Basmati. It’s better. Honest.

(If you like yours more like soup, just add some water in the final step.)

3 cups brown basmati rice, cooked al dente 

according to package directions

1 16 oz. package green/brown lentils 

(NOT the tiny French ones or the orange ones)

1/2 cup extra-virgin olive oil

1/2 teaspoon ground pepper

3 large onions

1/2 teaspoon ground cumin + a dash

1/2 teaspoon cayenne pepper 

1 small cinnamon stick

salt to taste

Cook rice according to package directions. Set aside to cool.

Rinse and sort lentils, making sure there is no debris. Put them into a medium saucepan. Fill with enough cold water to cover the lentils by about an inch. Bring it to a boil then turn down heat and simmer until lentils are tender but not soft, about 20 minutes. (Taste one to check) Drain and set aside.  (want to save time? Cheat and buy canned lentils, making sure to rinse and drain them before using)

Caramelize the onions:  In a large skillet or wok (yes, a use a wok for this!) heat the olive oil.  Add the onions and season with a pinch of cumin, pepper and a bit of salt, and saute until they turn dark dark brown, stirring often. This will take at least 15 minutes. Watch that they don’t burn. Add a little water if they start to stick to the pan. Go for a crispy texture.

Save half of the onions to a paper towel-lined plate. These will be your garnish at the end.

Add a bit more olive oil to the skillet if dry. Mix the cooked lentils and rice with the remaining onions in the skillet.  Sprinkle with the rest of the cumin, cayenne and the cinnamon stick. Saute gently, stirring often until well blended and some of the rice starts to brown. Season to taste.

Serve on a platter with the reserved caramelized onions sprinkled on top.

Serve with warm pita bread or pita chips. Great with olives, pickled vegetables and a fattoush salad.  (recipe for that coming soon)

Some like it with a little plain yogurt.

Freezes well.

Checking Out The "New" CMA

The museum I grew up with, the one I knew like the back of my hand, has undergone a huge transformation in the past few years. They are not done with the renovations yet, but many galleries are open again, and the new atrium is just astounding. It's quite a thrill to enter this vast space. We visited last night briefly, but plan to go back when we have more time to take it all in. The Ai Weiwei bronze Chinese Zodiac sculptures are on exhibit there for a time. They are huge, but are actually a bit dwarfed by this enormous room.

For now, just a few quick shots of the new atrium. I have promised myself to return when I have more time to explore and linger.

To learn more about the Cleveland Museum of Art click here.

Habitat for Humanity on Fox8 This Morning

"Is that yours as well?"
"No, that's by some shy jewelry chick who didn't get her butt down here this morning to talk about her necklace, so we'll just leave it in the little box."

Oh well....my fault for being too chicken to go on TV!
The artists who had the guts to go did a great job. Good luck to Habitat Cleveland....hope you raise a bunch of money this weekend!

Build A Dream

Next Saturday the Greater Cleveland Chapter of Habitat for Humanity will be celebrating their 25th anniversary with their creative event "Build A Dream," at The Calfee Building on East 6th Street.
The silent auction will feature Up-Cycled art made by local artists. How fun!
For more info on tickets click here.

Of course, "upcycled" is right up my alley.
This is my donation for the invitational silent auction, using a few old keys, authentic cobalt blue beach glass, and lots of sterling silver.

All proceeds raised at the Build A Dream 2013 party will help Cleveland Habitat provide quality, affordable homes for their worthy Partner Families.  

Argiope Aurantia aka, a Garden Spider

We spotted this amazing creature on my cousin's patio last night.
I didn't realize it at the time, but that zig zag pattern on the web below her is an identifying characteristic of this common Garden Spider.
"Their webs are usually characterized by a zigzag shaped stabilimentum (an extra thick line of silk) in the middle extending vertically."
Quite a large and impressive spider by local standards here in the suburbs of Northeast Ohio. We were somewhat terrified, but decided to merely photograph her and leave her to her web tending task. I hear she can be quite rude to her mate after she is done with him.
(after mating he dies and she might make a meal of him) Nice.

Yummy Farmer's Market Salad Recipe

One of my favorite things about summer in Northeast Ohio is the wonderful farmer's markets that pop up all over town. Last weekend I came home with my bags (reusable, of course) full of fresh beautiful produce. Several ears of freshly picked sweet corn, heirloom tomatoes in various shade of orange, red and yellow, fresh basil, mild cubanelle peppers, (ever tried grilling these? Toss in olive oil and a little salt and pepper and grill until browned.....amazing!) sweet purple onions, leeks, shallots and a few varieties of crunchy cucumbers.

I was able to use a number of these items in this delicious marinated salad:

FARMER'S Market salad

Ingredients:

1 large cucumber seeded and sliced 1/4 cup chopped sweet onion 1 pint small heirloom tomatoes, halved 1/2 cup red wine vinegar directions

1/2 cup extra virgin olive oil small bunch of fresh basil leaves, washed and chopped salt and pepper to taste

Toss cucumber slices and onion in red wine vinegar and allow to sit at room temperature for 1 hour. Add remaining ingredients and mix well.
Delicious served with small chunks of fresh mozzarella or feta cheese sprinkled on top.

Grilled Eggplant ~ recipe ~

This is a fabulous summer side dish or appetizer. We make it every summer on our grill.

2 firm medium sized eggplants
2 T kosher or sea salt
1/2 cup olive oil
1/2 cup balsamic vinegar + 1 T
2 cloves minced fresh garlic cloves
a few grinds fresh black pepper
provolone cheese slices (about 4)
1/4 cup pine nuts, lightly toasted (optional)
handful fresh basil leaves, washed and chopped


Slice eggplant into thick slices, discarding stem and ends.
Sprinkle generously with salt and allow to drain in a colander for about 20 minutes.
Rinse well with water.
Whisk together 1/2 cup vinegar, oil, garlic and pepper. Pour over eggplant slices and toss to coat evenly.

Heat grill to medium hot.
Grill eggplant slices, turning once they are browned on first side.
When browned on both sides (but not burnt) add 1/4 slice of provolone cheese atop each slice and close grill to melt cheese.
When cheese is bubbling, remove eggplant slices to a platter.
Drizzle with remaining tablespoon of balsamic vinegar.
Sprinkle with chopped fresh basil and toasted pine nuts.
Serve warm or at room temperature. Great with grilled fish or chicken.
Delicious next day served cold or hot over pasta.

Also good with lemon juice instead of final sprinkling of vinegar...and with sliced tomatoes.

Wishing Stones

"Ren moved to the back of the room as the boys continued to argue, the stone safe in his fingers. He opened his palm and glanced down. The wishing stone was the color of rain. The edges smooth. He felt the indentation where the ring of white began and he thought of all the things he was going to ask for."
-Hannah Tinti, The Good Thief

I have proof of a Time Traveler!

Last night I came across this wonderful circa 1916 photograph of my Grandma Evelyn with some friends. (Leaning on chair with glasses on her head)

Too bad the girl in front of her was too absorbed in texting to look at the photographer.

And just who was she texting, anyway?!
Texting would not be invented for another 96 years.
Just sayin.