Friends Food Family

Lebanese Moussaka with Chick Peas

Yesterday, we spent the day in the house waiting for Hurricane Sandy to hit. After losing electricity for about an hour, I began trying to do as much as possible before we could possibly lose power again.

I went into the basement to check the water situation and opened the refrigerator door to our spare "frig". There were two eggplants which were heading towards rotten on the top shelve. Oh, yeah, I thought, I was supposed to make a moussaka with those. It completely slipped my mind. I grabbed them and brought them upstairs to see if they were salvageable.

A quick slice down the center of the eggplants and they looked fine. I set the oven to 400 degrees and grabbed a small baking sheet. I am going to roast the eggplant and find a moussaka recipe. Not just any moussaka recipe, a lebanese moussaka recipe with chickpeas. I wanted to create something like the dish we had at The Pita Spot in Mystic (see our last story on The Pita Spot). I put a sheet of parchment paper on the baking sheet and placed the eggplant halves flesh down. I brushed the skins with a bit of olive oil, salt and pepper and then scored the skin of the eggplant. I put them in the oven for about 20-25 minutes and took them out when the eggplant flesh was soft and then let them cool for about 30 minutes.

I googled moussaka with chickpeas and found this recipe called Aubergine and Chick Pea Stew with Pomegranate. It had what I was looking for...roasted eggplant, tomatoes and chick peas, along with pomegranate molasses, which I actually have!

As I was making this recipe, I didn't follow the instructions correctly and ended up putting in a few things of my own, such as onions and oregano. Since the roasted eggplant was ready and the rest was in cans, ready to go, this dish came together in about 15 minutes. 

This was really delicious. Scooping the moussaka with the pita chips was heavenly. There was a nice roasted eggplant flavor balanced with the acidity of the tomatoes and lemon juice. Jeff and I proceeded to eat through two dishes with the closing words being, "I hope you saved this recipe because we need to use this as an appetizer for our next gathering." 

Yes, it was that GOOD.

Lebanese Moussaka with Chick Peas Recipe

Ingredients:

2 medium sized eggplants, roasted (scoop the flesh from the skins and loosely chop)

2 tablespoons of olive oil

1/2 cup of yellow onion, chopped into 1/2 inch pieces

1 large clove of garlic, minced

1- 15 ounce can of diced tomatoes, I use Fire Grilled.

1- 15 ounce can of chick peas, rinsed

1 tablespoon of tomato paste

1-1/2 teaspoons of sugar

1/2 teaspoon of salt 

1/4 teaspoon of pepper

1 teaspoon of dried basil

A pinch of oregano

1 tablespoon of lemon

1 tablespoon of pomegranate molasses (optional)

1/4 cup of freshly chopped parsley

1 bag of your favorite Pita Chips

 

Preparation:

1. Over medium heat, add olive oil to a large saute pan. Once the oil is heated, add the onions and garlic, stir occasionally until the onions are translucent and soft, about 5-7 minutes. 

2. Add the remaining ingredients, except the parsley and cook until the mixture starts to boil.

3. Remove from heat, add the parsley and allow to cool for 10 minutes. Serve warm with pita chips.

Lebanese Lemon Lentil Soup with Swiss Chard

I absolutely love lentil soup. It is definitely up there with chicken soup, but when I am looking for that hearty comfort food, lentil soup is what I crave.

Last month, we were in Groton, Connecticut, moving Jeff's daughter from one apartment to another within the same complex. We rented a moving truck in Mystic and moved her in record time. As we were returning the truck, we saw a little place called The Pita Spot. It looked inviting, we were starving, perfect match. When we got inside, we weren't sure what to expected. We were seated and we looked through the menu. We wanted something light so the waitress suggested the sampler, where we could choose three items from the hot and cold appetizers. Jeff and I decided to split a bowl of lentil soup along with a sampler to include baba ghannouj, moussaka and the best of thyme mediterranean flatbread.

When the lentil soup arrived, with spoons in hand, Jeff and I dove in. OMG, can I say, "Oh, my god!" this was amazing! Nothing like I had expected. There was lemon and spice and the flavor was just amazing. With each bite, we tried to figure out the different ingredients. I had lemon and couldn't figure the spice, could be cinnamon...maybe cloves, but it was just a pinch. There were greens, which we thought were kale. Anyway you spooned it, it was delicious. Then the baba ghannouj, moussaka and flatbread finished the amazing experience. The mousaka was loaded with tomatoes, eggplant and chickpeas. The flatbread had one of my favorites - zahtar. I love zahtar, especially when it is mixed with olive oil and then spread on flatbread.

Leaving, completely satisfied, I was going home to figure out the lentil soup recipe. I had not heard of Lebanese lentil soup, but I was going to make it again. I looked up quite a few recipes and tried a few different combinations. Well, they say, third times a charm...I think I hit it. After two other attempts, I think this batch was the best. This version is very good, not as good as The Pita Spot, but since I can't go to Mystic on a regular basis, I think this will hold us over until we can get back.

Lebanese Lemon Lentil Soup with Swiss Chard Recipe

Ingredients:

1 bag of GOYA Lentils (16 ounce bag)

3 tablespoons of olive oil

2 medium carrots, chopped into 1/4 inch pieces

2 celery stalks, chopped into 1/4 inch pieces

1 large yellow onion, chopped into 1/4 inch pieces

3 cloves of garlic, sliced

8 cups of chicken broth

1 bay leaf

1 cinnamon stick

1 lemon (you will need the juice of one lemon and 1/2 teaspoon of lemon rind)

4 cups of roughly chopped swiss chard (or kale)

1/4 cup of cilantro, chopped

salt and pepper to taste

 

Preparation:

1. In a large dutch oven or pot, over medium heat, heat three tablespoons of olive oil, add the onion, carrots and celery, cook for 5-7 minutes or until the vegetables are soft and the onion is translucent.

2. Add the lentils, chicken broth, garlic, cinnamon stick, and bay leaf. Bring the mixture to a boil and then reduce heat to a simmer and cover. Cook for about 45 minutes to one hour or until the lentils are tender. Place 1 (full) cup of the lentil mixture into a food processor and process to a liquid. Add this liquid back into the soup.

3. Increase heat to medium and add the kale, cook for 5 minutes. Remove from heat, take out the cinnamon stick and bay leaf, stir in the lemon rind, lemon juice and cilantro. Stir and allow to rest for about 10 minutes. Add salt and pepper to taste.

Enjoy!

Andes Creme de Menthe Cookies - Think Girl Scout Thin Mint Cookies

As I was wandering through the aisles of Hannaford's Supermarket, doing my weekly grocery shopping, I ran into a display of baking chips and no, I didn't knock anything over. There in the display were bags of Andes Creme de Menthe Baking Chips. I love Andes chocolate mints and thought there must be a great recipe out there for these baking chips. I wanted to make some cookies since my son Michael was coming home from Philadelphia and requested some cookies to take back with him. One thing about my kids, no one is fussy about which cookies they get, they just want homemade cookies. Plus, I could add this recipe to A Year of Cookies.

When I got home, I started on the back of the creme de menthe chip package figuring if there was a good recipe I would use that. Low and behold, a great recipe on the back, Andes Creme de Menthe Cookies. Look no further, it's time to make the cookies.

The recipe came together quickly and remember, put the Creme de Menthe pieces in before the flour. I used a small cookie scoop and had the cookie dough on the trays and in the oven within minutes. They smelled sweet (and minty) coming out of the oven. I had a tough time waiting for them to cool slightly so I could have a taste. I knew using the dark brown sugar would make them crispy as well as chewy...and they were, chocolaty, minty, OH...so good. If you closed your eyes and ate one, you would think it was a Girl Scout Thin Mint Cookie.

As I packed Michael's "goodie" bag to head back to Philadelphia, I included Jordan Marsh's Blueberry Muffins, Peanut Butter Blossoms and Andes Creme de Menthe Cookies, I told him how the mint cookies tasted like Girl Scout Cookies. When he saw the cookies, he couldn't remember what they were because he was expecting a chocolate cookie that looked like a Girl Scout Thin Mint. He said he opened the bag and tasted them and realized what they were. He was with some friends, offered them a few and then hid the rest. "Those were amazing and I didn't want to share them all!"

I guess I've taught my children well, share with your friends and then HOARD the rest :)

Make some Andes Creme de Menthe Cookies, put a smile on someone's face and then hide a few so you can enjoy them later!

Ingredients:

1/2 cup of salted butter - softened
3/4 cup of dark brown sugar
1/2 cup of white sugar
2 teaspoon of vanilla
2 eggs
1 teaspoon of baking soda
1 teaspoon of baking powder
2-2/3 cups of all-purpose flour
1 package (10 oz.) Andes® Crème de Menthe Baking Chips or 2 packages 4.67 oz Andes Crème de Menthe, chopped.

Preparation:

Preheat oven to 350° F.

Cream butter and sugars together, then add baking soda, baking powder, vanilla and eggs blend until well incorporated.

Stir in Andes Baking Chips and then add the flour. Chill approximately one hour in the refrigerator.

Measure out approximately 1 oz. of dough. Form a ball and slightly flatten. We used a small cookie scoop (about 1 teaspoon full).

Bake at 350° F for approximately 6-8 minutes. Cookies will be slightly golden and firm.

Cool on wire racks.

This recipe makes 48 cookies

Chicken and Rice Soup with Red Beans

Last year, I kept thinking about chicken and rice soup, but not your average chicken and rice soup, Auntie Agnes' chicken and rice soup. Auntie Agnes was our next door neighbor, she was like a second mother to us (me and my siblings) and was an amazing Italian cook. She taught my mother how to make tomato sauce and it was where I first tried homemade gnocchi. When we were invited to Auntie Agnes' for dinner, you ate what she put in front of us, which my mother found hilarious. If my mother made sauce for dinner, we wanted our pasta plain and if she made chicken and rice soup, we would have picked out the beans. My mother was a really good cook, we were just very picky and we could be picky at home, but not as a guest at Agnes'. 

(Note: As I write this, there are so many scenarios and memories of being around and with Auntie Agnes rushing through my head; from the hair salon she owned, to her Christmas dinners and helping her put her earrings on. I wish I could share them all, but I think they would be scattered and probably only entertaining for me. I believe that everyone has a person from their past, that makes them smile when you think about life with them or without them. Even if it has been 20+ years since Agnes passed...)

So,

I was going to make, what I remember of, Agnes' chicken and rice soup. I decided to begin with a homemade chicken broth and that starts with a  whole chicken (3-4 pounds). I placed the chicken in a large pot with

2 medium yellow onions, chopped into quarters

2 carrots

2 stalks of celery

1 bay leaf

3 large cloves of garlic, sliced

Enough water to cover half the chicken

Bring the mixture to a boil, then reduce the heat until the chicken is thoroughly cooked, about 2 hours. (I used a chicken with an auto pop-up). Once the mixture has cooled slightly, remove the chicken from the pot. Remove the meat from the chicken and place in a separate bowl. I hand shred while I am removing the meat. Take out the carrots and pour the broth through a fine sieve. I try to push as much of the onion, garlic and celery through the sieve. Discard whatever is left (or won't go through the sieve.) You are looking for 8-10 cups of chicken broth. I was short by 2 cups and added boxed chicken broth.

Over medium heat, return the broth to the pot. Cut one carrot into 1 inch pieces and add to the broth. Then add:

2 (14-15 ounce) cans of small red beans, rinsed

4 cups of cooked rice

Shredded, cooked chicken

Allow the broth to come to a boil and and season salt and pepper. Serve hot with a bit of parmesan cheese. A crusty bread would be good, too!

This chicken and rice soup with red beans is absolutely delicious. For me, it has been a wonderful comfort dish that has reminded me of my days of growing up in Quincy, next door to a woman who was passionate about what she cooked. I think Auntie Agnes would be proud that something she made still lingers in my memory.

Is there someone in your life who taught you about food? I'd love to hear your story.

Coconut Shortbread Cookies with Chocolate Macadamia Nut Kisses

Did you know that Hershey's makes Milk Chocolate Macadamia Nut Kisses? I didn't either until I was coming back from my vacation in Hawaii. There they were...calling my name. I knew that there was a dessert to be enjoyed from this amazing little treat. I love macadamia nuts and this combination is delicious. When I showed my friend, Sharon, the bag of Hershey Kisses and my desire to bake some cookies with them, she said, "what about coconut?"

So, the entire plane ride home (6 hours then 5 hours) I kept thinking about a coconut cookie or something that would complement these macadamia nut kisses. I thought about a recipe I use for thumbprints called Danielle B's Goodies - Special Thumbprints. I thought this might be the best recipe to start with. I could add a bit of coconut without changing the texture or the overall taste of the cookie.

Last night my daughter, Danielle, was home as was Stephen, (my "A Year of Cookies" child) so they unwrapped the macadamia nut kisses while I grabbed the food processor and a bag of coconut. I knew I didn't want the coconut sticking out on the cookie and I also didn't want it to be a fine powder. A few quick pulses and it was perfect. I added the coconut to the basic shortbread dough and proceeded to make the new coconut shortbread cookies. 

They smelled delicious coming from the oven. The cookie was sweet with a hint of coconut crunch. The chocolate kiss was loaded with a macadamia nut...PERFECT...chocolate, coconut and macadamia nuts, that island feel! And for my White Chocolate Macadamia Nut Cookie fans, you will like these, too!

At the bottom is a picture of the Milk Chocolate Macadamia Nut Kisses (blue bag!) along with a link to a site where you can purchase them if they are not available locally.

Enjoy and GO NUTS! GO COCONUTS!

Basic Dough:

1 cup of white sugar

2 cups of butter

2 teaspoons of vanilla

2 eggs

4 1/2 cups of flour

2 teaspoons baking powder

1 cup of sweetened coconut, place in a food processor and chop into small pieces.

2 bags of Hershey's Chocolate Kisses with Macadamia Nuts

Preparation:

Blend sugar and butter with a mixer until smooth, add the eggs and vanilla and beat until fluffy, about 2 minutes. Mix in flour and baking soda by hand until it forms a smooth dough. Add coconut and stir until incorporated.

Roll into balls (a rounded tablespoon) and indent with your thumb. Bake at 350 degrees for 10 minutes or until dry and slightly golden on the bottom. The minute they come out of the oven, press a Hershey Kiss into the top of each cookie. I go back and push the slightly melted kiss into the cookie, that way I know it is secure.

Place on a cookie rack to cool and to allow the chocolate to set again. This recipe makes about 60 cookies and of course, we freeze a number of them to share with friends and family.

To purchase Hershey Milk Chocolate Macadamia Nut Kisses, try ABC Stores.