My Eggcelent Christmas Adventure...

Christmas is here and along with the presents and lights and all around good cheer comes what could very well be the best part of all, traditions.  Each family has traditions of their own, in our family we always went to my Grandparents house on Christmas eve, ate honey baked ham (which was the only time I have ever eaten ham by choice, not really a fan, weird I know), bean salad and relished in the fact that my sister and I were the only grandchildren.  Christmas eve seemed to be all about us and I'm not going to lie, it was awesome. The drive home was filled with possible sightings of Rudolph and Santa's sled and promises of staying in bed until at least 7 am. Christmas day at home was filled with the usual gifts and family time and was always finished off with my mom's amazing prime rib and twice baked potatoes.  It really was perfect and was what I always thought was the way I would spend every Christmas,  but, I was wrong. In 2006 I met Ayman and in September of that same year we were engaged. The following Christmas we decided would be spent in Egypt.  I knew that an Egyptian Christmas would be different from our good old fashioned American Christmas, but, little did I know how different.  Ayman's family is wonderful and celebrates Christmas like many Coptic families. First and foremost Christmas is celebrated on January 7th, for the 45 days prior they do not eat meat or dairy,  there are no gifts exchanged, Christmas trees or lights, but, there is an overwhelming feeling of love, humility and faith. At midnight on the night of the 6th the "fast" is broken and the feast begins. We ate and laughed and truly celebrated.  It was different from any Christmas I had ever known and it was wonderful.  One of the traditional foods we ate were hard boiled eggs fried in ghee.  They are absolutely fantastic. It is almost like a fried egg and a hard boiled egg had a super secret and delicious love child. I have since asked Ayman what they are called and he has told me he's not sure how it is spelled in English or what it is even called, but I will give it a shot...baid mezzahl. Once  a year we make Ayman's family's traditional Christmas meal and these eggs are always included. They are part of his tradition and are now a part of mine. I love them and hope you do too.

 

Fried Hard Boiled Eggs

 

 

 

 

 

Ingredients:

1 dozen hard boiled eggs

1/2 cup of Ghee

2 Tbs. Salt

2 Tbs. Pepper

1 tsp. Cumin

 



 

 

Directions:

• In a medium sized skillet, heat your ghee until it is melted and hot, turn the heat on your stove down to medium.
• Mix your salt, pepper and cumin together in a small bowl and sprinkle it on your hard boiled eggs.
• Carefully place your eggs in the hot ghee and allow them to brown on all sides. Allow them to sit on one side for about 2-3 minutes before rolling them.  They should be a dark, golden, reddish brown when they are done.  If the temperature gets too hot the eggs with pop and you can get burned so be careful. If this starts to happen, turn the heat down to medium low. 
• Serve with pita or alone and enjoy! Oh, and be sure to serve them with the ghee from the pan, and dip your pita or Arabic bread in it, mmm mmm good!

Merry Christmas, however you celebrate!

 

We Got No Beef With You! - Vegetarian Delights!

This week we focus on the Meatless! Meatless Mondays are a big deal now, and I know we are always trying to incorporate more veggies, legumes, and fiber into our diets.  So, here we have a couple of delicious alternatives to add to your Meatless Monday and easy weeknight arsenal! Enjoy!

Reda's Radical Egyptian Falafel
Tested and Finalized by: Vanessa Madigan
Developed by: Reda Tadrous

I am really blessed to have been inspired by many great cooks in my life.  My soon to be Mother in Law is one of these stellar influences. Several years ago I began to study Egyptian cooking while visiting my fiance's family in Cairo and under her superior tutelage I have become rather good at it!  Although she speaks no English and my Arabic is limited, well frankly it sucks, she has been able to teach me new recipes and introduce me to new flavors. We have literally spent hours rolling and re-rolling grape leaves together, but, now I am an expert.  This is one of her recipes, and I am so pleased to share it with you.

Ingredients:
1 Lb. Dry Fava Beans (If time is of the essence, you may be able to find canned, uncooked fava's.  You can substitute an equivalent amount of the canned beans for the dry, about 4 - 15oz cans)
2 Bulbs of Garlic (about 15-18 cloves)
1/2 Cup Fresh Coriander (off the stem)
1/2 Cup Fresh Parsley (off the stem)
1/4 Cup Dill
4 Green Onion, cleaned
2 Medium Yellow Onions
1 Tbsp. Salt
1 tsp Cumin
1 tsp Ground Red Pepper
1 Cup Sesame Seeds

Directions:

• Soak dry Fava Beans in water for 3 days, changing the water daily.  Until the beans are swollen and tender but not mushy.
• Once the beans are ready, coarsely chop your onion and peel the garlic.  Place the Onion, Garlic, Fava Beans, Coriander, Parsley, Dill, Salt, Green Onion, Cumin and Red Pepper in a Food processor and pulse until the mixture is soft and mashed into something that resembles a thick paste.
• Remove from bowl of the processor and form into small balls about the size of a golf ball, and flatten slightly.
• Sprinkle your uncooked Falafel with Sesame Seeds and press them in ever so slightly, so that they will stick when you fry them.
• Fry in about 3 inches of Oil at 350 degrees or in a deep fryer until dark golden brown.  This will take about 5 minutes each.
• Allow the Falafel to drain on a paper towel.
• Serve Falafel in warm Pita with Tahini, Tomato and Cucumber or Arugula!  Yumm!

Homemade Tahini


Ingredients:
1 Cup Sesame Tahini
1 Tbsp. Flour
4 Tbsp. White Vinegar
3/4 Cup Water
1/4 tsp Cumin
1/4 tsp Salt
1/4 tsp Chili Powder

Directions:

• Pour the Sesame Tahini into a bowl
• Add the Flour to the Tahini and stir well.
• Slowly add the White Vinegar.  The Tahini will begin to seize up and become more difficult to stir, but, continue stirring to incorporate the Vinegar into the Tahini.
• Very slowly add the water to the Tahini mixture, stirring continuously until the mixture turns light and creamy. You may need to add additional water if you like your Tahini thinner.
• Once your mixture is creamy add the Cumin, Salt and Chili Powder and mix well.
• Add the Tahini to the Falafel, Grilled Meat, Seafood or even just use it for dipping bread and veggies!

Filipino Cellophane Noodle Salad

Developed, Tested and Finalized by: Andrea Madigan-Wilken

 

What can I say about vegetarian food and vegetables in general.... boring, I've never been a fan. As a vehicle for cheese or sauce, o.k. , other than that I am a 34 year old picky kid. Some things though have changed my feelings toward veggie dishes, this being one of them. Enjoy!

 

Ingredients:

4 oz. cellophane noodles

1 1/2 shredded carrot

2 tsp. sesame oil

2 tbsp. toasted sesame seeds

2 cloves garlic, crushed

1 oz. chopped cilantro or parsley

1 1/2 cups shredded cabbage

3 shallots, finely minced

2 tbsp. lemon juice

1 1/2 tbsp. light soy sauce

 

 

Directions:

• Place noodles in a bowl and pour over boiling water to cover. Let stand 10 min. Drain and set aside.
• Heat Oil in frying pan over high heat. Add garlic and stir fry for 1 min.
• Remove pan from heat and add shallots, lemon juice and soy sauce. Continuously whisk until mixture has cooled slightly.
• Transfer to a small bowl and place in refrigerator to chill.
• In a large bowl toss together noodles and carrot and cabbage.
• Pour sauce over top of noodles and toss well. Serve chilled or at room temperature. Enjoy!