Spinach and Rice Stew (Middle Eastern Sabanekh)
Vegetables & Sides
Stuffed Green Peppers
I found out that the trick to Arabic food, and stuffing specifically is that you can pretty much stuff anything using the same simple stuffing recipe – tomatoes, peppers, grape leaves, cabbage, potatoes – you name it, we stuff it.
And you won’t believe how easy it is to make this all-purpose stuffing. So, how does it work exactly? Well, basically it means that everything you stuff has an Arabic taste to it. Which in my opinion is delicious. Stuffed Green Peppers are super easy to make – done in under an hour.
Stuffed Green Peppers
Ingredients
- 2 Green Peppers
- ½ lb Ground Lean Beef
- ½ Onion, chopped
- ½ teaspoon Allspice
- Salt
- Pepper
- Lemon Juice
- ½ can Tomato Paste
- 1 espresso-sized cup Lemon Juice
- Olive Oil
- Water to taste
Instructions
- Heat oil in a medium-sized pan, add onion and cook until translucent.
- Add ground beef.
- Add Allspice, salt and pepper and brown the meat.
- In the meantime, cut open two green peppers, removing the seeds. You can discard the tops.
- Once the meat is browned, spoon the mixture into each green pepper.
- Mix together tomato paste, lemon juice and water and pour into a baking dish.
- Carefully place each stuffed pepper into the baking dish and cover with aluminum foil.
- Bake at 350 degrees for 40 minutes.
Notes
Nutrition Information: Cals 371. Carbs 11g. Fat 28g. Protein 24g. Sodium 60mg. Sugar 5g.
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Cauliflower Mash
I love mashed potatoes. They’re so creamy and delicious, I always regret it after I’ve devoured more than one serving of mashed potatoes. Aside from the calories that are associated with mashed potatoes, it always seemed like so much work to actually make them from scratch. I’ve definitely cheated with the frozen bag that you add milk and butter to. Amazing.
This post isn’t about mashed potatoes, but rather mashed cauliflower. Cauliflower Mash is definitely an acquired taste but I love cauliflower so it’s perfect for me.
Since my mom’s on a health kick, I decided to treat her to a new recipe. This recipe is super simple and makes for chunky-style mash minus all the calories. The chicken gravy was a whole-nother-story. Apparently adding corn starch to boiling chicken stock creates clumps. Don’t try it at home.
Cauliflower Mash Recipe
Ingredients
1 head Cauliflower 1 can White beansDirections
Wash and cut the Cauliflower into 1-inch pieces. Steam the cauliflower in a steamer. When the cauliflower is soft, mash with a potato masher and add the white beans. Mash to desired consistency.Servings: 6
Nutrition Information: Cals 77. Carbs 16g. Fat 0g. Protein 6g. Sodium 186mg. Sugar 2g.
Spanish-Style Mushrooms
Mushrooms are a favorite in my house. I love mushrooms and so does everyone else. we add them to pizza, omelets, veggie side dishes, burgers –you name it, we add mushrooms. So when I came across a recipe for these Spanish-style mushroom tapas I was really excited.
Spanish-Style Mushrooms Recipe
Ingredients
8 oz Mushrooms (white button and baby bella) 2 Tablespoons Butter 2 cloves garlic, minced 1/4 cup Marsala cooking wine 2 Tablespoons freshly minced Parsley Juice of 1 Lemon Sea SaltDirections
Rinse the mushrooms of any dirt or grit. Heat the butter in a cast iron skillet over medium. Once it starts to bubble, add the garlic; bloom for 30 seconds. Add the Marsala wine and bring back to a bubble. Toss in the mushrooms, cover and simmer on medium-low heat for 15 minutes. Remove the lid, throw in a pinch of salt and simmer 5 more minutes. Sprinkle with fresh parsley and lemon juice.5Serve right out of the cast iron skillet, or on mini appetizer plates
Servings: 2
Nutrition Info: Cals 225. Carbs 16g. Fat 12g. Protein 9g. Sodium 18mg. Sugar 7g.
Oven Fries
I’ll be the first to raise my hand and tell everyone that I love junk food. Whether it’s chips, chocolate, fries … I love them all. Unfortunately, my scale doesn’t love me back when I eat said junk food. A few days ago, I shared with you all how you can make skinny onion rings to satisfy your onion ring cravings without packing on pounds or artery-clogging fat.
Who says you can’t do the same with fries! The best part of a burger is having those fries to dunk in ketchup (or in my case mustard). When I made these the first time, I was a bit nervous that they wouldn’t taste as good as the deep fried ones. But I was so wrong. these are even better. Other than the health factor, another benefit of these oven-baked fries is that it doesn’t stink up your house. Oh how I hate how the smell of fried foods take over our whole house! It’s awful. Well, here’s my solution and I’m loving it (unintentional McDonald’s reference).
Oven Fries Recipe
Ingredients
1 large Russet Potato, peeled or skin on (your preference) Cooking spray (I use olive oil spray)Directions
Preheat the oven to 400 degrees Cut the potato into long slices Place the slices in a single layer on a large baking sheet. Spray liberally with cooking spray or olive oil Bake for 30 minutes Then broil for 10 minutes to brown.Note: 1 potato is one serving.
Nutrition Information – Servings: 1. Calories per serving: 292. Carbs 67g. Fat 0g. Protein 8g. sodium 18g. Sugar 2g.
Roasted Garlic Cauliflower with Lemon Tahini Dip
Looking for a no-fuss healthy side dish? Look no further this Roasted Garlic Cauliflower with Lemon Tahini Dip is so easy, delicious and healthy. You can also add toasted pine nuts, toasted almonds or Parsley for added flavor. Serve with Tahini sauce or plain non-fat yogurt.
I remember standing in the kitchen while my mom fried cauliflower for Maqloobeh, a rice and chicken dish. I remember it smelled so good – I couldn’t wait until the dish was one. My sister and I used to steal pieces of fried cauliflower without our mother catching us. We failed miserably, but they were too delicious to resist.
Today, I was craving fried cauliflower. But I backed away from temptation and decided to have a healthier version of those fried little goodies.
Roasted Garlic Cauliflower
Ingredients
- 1 head of Cauliflower
- 4-5 cloves Garlic, crushed
- 1-2 tablespoons Olive oil
- Salt to taste
- 1/4 cup plain non-fat yogurt
- 4 tablespoons Tahini Paste
- Juice of one lemon
- salt, to taste
For the Lemon Tahini Yogurt dip
Instructions
- Preheat oven to 425 F
- Cut Cauliflower into 1/2 – 1 inch pieces.
- In a large ziplock bag, toss the cauliflower with the garlic and olive oil. empty ziplock into a baking dish.
- Bake for 20 minutes on 425 degrees.
- Squeeze lemon over top if desired
- Mix yogurt with tahini and lemon juice
- mix until smooth and combined
For the Lemon Tahini Yogurt dip
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