I can’t believe how quickly this month is slipping by. I had been hoping to get a few more blog posts published in the past few weeks, but find myself too preoccupied / overwhelmed by the combination of preparing for our short-term move to Hong Kong in January, trying to get the basics of a wedding planned before we leave, continuing to slowly renovate the house (although the burden of this one has primarily fallen on Trevor), and the general busy-ness that comes with the holidays every year. All of the things going on in our lives right now are good – they’re so good! – but they’re also big things, things that might be stressful at times on their own, and are definitely a little stressful taken all at once. Still, despite the stress, I’m enjoying having this season at home, and I’ve been making a point of taking the little extra time I do have to savor the loveliness of fall – whether it’s a quick afternoon walk on those last few warm, golden days of the year; a cup of hot chocolate as a break from work; or a savory pot pie like this one on a chilly Friday night.

Last month, Greek Gods Yogurt reached out to me about working with them to develop a pie recipe featuring one of their thick, tangy Greek yogurts. I can safely say that pie is one of my favorite food groups, so I was quick to agree to the collaboration. I love savory pies, especially after all the incredible ones I had in Russian (this rabbit and mushroom pie is one of my all-time favorites), so I decided to go a savory route with this recipe. This pot pie is filled with thick-cut chunks of beef, saucy mushrooms, pancetta, and tender potatoes. The sauce is a mixture of beef stock, dark ale, and a few heaping spoonfuls of Greek yogurt. The yogurt adds an incredible richness and tanginess to the savory filling, elevating the hearty flavors just a touch and giving each bite a smooth and creamy mouthfeel. I was really pleased with the way this recipe turned out – it’s another one that I left in the fridge to keep Trevor fed while I was in Hong Kong, but I was seriously disappointed that I only had a chance to have one serving. I guess that just means I’ll have to make it again sooner rather than later.

I used Greek Gods’ plain variety for the pie recipe, but I also had the opportunity to try a number of their other flavors. My favorite was definitely the Honey Salted Caramel, which was great on its own or with granola for breakfast, but was particularly delicious served on top of the Salted Caramel Apple Cake I made last month to celebrate our engagement. Greek Gods Yogurt is sharing a number of other delicious-looking pie recipes, sweet and savory, over on their Facebook page – head on over if you’re looking for pie inspiration for next week.

Disclaimer: This post is sponsored by Greek Gods Yogurt. All opinions are honest and my own.

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Beef, Mushroom, and Ale Pot Pie

Serves 6.

• 2 TBS olive oil, divided
• 4 oz. pancetta, cut into 1/4 inch cubes
• 1 medium onion, peeled and diced
• 10 crimini mushrooms, quartered
• sea salt and pepper to taste
• 1 tsp fresh thyme leaves
• 2 lbs chuck roast, cut into bite-sized cubes
• 1 TBS flour
• 1 c. dark ale
• 1 c. beef stock
• 1 TBS worcestershire sauce
• 1 TBS soy sauce
• 1 TBS mustard
• 2 medium Yukon Gold potatoes, cut into 1/2 inch cubes
• 1/2 c. Greek Gods Yogurt plain Greek yogurt
• 1 recipe kulebyaka dough, using yogurt in place of sour cream (another pie dough or puff pastry will work equally well for the crust)

1. Preheat the oven to 350°F. Heat 1 TBS of the olive oil in a large dutch oven or cast-iron casserole over medium heat. Add the pancetta and saute, stirring frequently, until crisped all over, about 3-5 minutes. Add the onion, mushrooms, and thyme and saute until golden brown and reduced in volume by half. Season to taste with salt, then transfer to a bowl.
2. Add the remaining 1 TBS of olive oil to the dutch oven and add the beef cubes to the pan. Brown the beef on all sides, which should take about 5 minutes. Add the flour to the beef and stir to coat. Add the mushrooms and pancetta back to the beef, along with the ale, beef stock, worcestershire, soy, and mustard. Stir to combine everything, then place the lid on the dutch oven and transfer to the oven. Roast, covered, for 1 hour. After an hour, remove the lid, add the chopped potatoes, and continue roasting, uncovered, until beef and potatoes are tender and sauce is reduced, about another 45 minutes.
3. At this stage, remove the dutch oven from the oven and stir the Greek yogurt into the filling. Roll out your prepared pie crust or puff pastry and place on top of the pot pie, carefully covering the edges of the dutch oven (don’t touch the hot pan!). Return to the oven and bake until the crust is golden brown, about 20-30 minutes longer. Let cool slightly before cutting and serving.

The post Beef, Mushroom, and Ale Pot Pie with Greek Gods Yogurt appeared first on Katie at the Kitchen Door.

Although I’d be hard-pressed to argue with you if you told me that the combination of pita chips and a really good hummus couldn’t be beat, some situations just call for something a little sweeter. Stacy’s, long known for making tasty, extra crunchy pita chips, has released a limited edition flavor that meets just this need: Stacy’s Salted Caramel Pita Chips. When the team at Stacy’s challenged me to come up with a dip that would pair well with their latest flavor, I readily agreed. I’ve been a fan of Stacy’s pita chips since I was a kid – they make a great snack, and are one of the best vehicles for scooping up hummus, muhamarra, and other Middle Eastern dips.

I knew I wanted to put together a dessert dip, but I really didn’t want it to be cloyingly sweet or overly rich. I initially intended to use whipped mascarpone as the base, but at the last minute decided that a whipped Greek yogurt would add some much needed tang, as well as reduce the caloric implications of indulging in this dip. I think it was the right choice – the dip is light and airy, with a hint of sourness from the yogurt balanced by the sweetness of the apple mixture. It definitely has an apple pie flavor – the slightly salty, buttery chips serving as the crispy crust, the apple mixture a similar consistency and flavor to pie, and the sweet whipped yogurt like a very generous portion of whipped cream (or melted ice cream, if that’s more your style). If you’re looking for an appetizer or dessert to add to your holiday party menus this year, consider whipping up some of this. Check out Stacy’s Pinterest board for more fun dip ideas, too.

Disclaimer: This post is sponsored by Stacy’s Pita Chips. All opinions are honest and my own.

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Cinnamon-Apple and Whipped Greek Yogurt Dip

A Katie at the Kitchen Door original recipe. Makes about 1 1/2 cups.

• 1 large Macintosh apple, peeled
• 1 TBS salted butter
• 2 TBS brown sugar
• 1/2 tsp cinnamon
• 1/8 tsp allspice
• 1/4 c. apple cider
• 1/8 tsp sea salt
• 1/3 c. heavy cream
• One 6 oz. container of Greek yogurt, vanilla or maple flavored
• 3 TBS powdered sugar
• Stacy’s Salted Caramel Pita Chips, for serving

1. Core the apple and slice into pieces about 1/4 inch thick, then dice slices into small cubes. Add the butter to a wide frying pan and melt over medium heat. Add the brown sugar, cinnamon and allspice and stir until sugar is melted and spices are evenly mixed in. Add the diced apples, then add the apple cider. Cook until apples are tender but not mushy and cider is mostly evaporated, about 4 minutes. Stir in salt. Remove from heat and set aside.
2. Beat the heavy cream on high with a stand mixer or hand-held mixer until the cream has formed soft peaks. Add the yogurt and beat until incorporated. Sift the powdered sugar through a fine mesh strainer into the yogurt mixture, and beat until the mixture has a light consistency and the sugar is completely incorporated. Note that the final consistency will not be as light as whipped cream is on its own, but it should be significantly airier than yogurt.
3. Place the whipped yogurt into a bowl, and top with a swirl of the apple mixture. Alternatively, mix the two together to thoroughly combine. Serve the dip with Stacy’s Salted Caramel Pita Chips or other sweet dipper.

The post Stacy’s Salted Caramel Pita Chips with Cinnamon-Apple and Whipped Greek Yogurt Dip appeared first on Katie at the Kitchen Door.

The Book: It’s been a while since I’ve done a new cookbook review, but with the height of cookbook season coming up in September and October, it’s time to dive back in. One book that I’ve been sitting on for most of the summer is Daniel Galmiche’s Revolutionary French Cooking. I’m a big fan of both the concept and execution of this cookbook, which has more novel and inspiring but not out-of-reach recipes than I’ve seen in a new cookbook for a while. The book is structured around three concepts that define modern cooking in chef Daniel Galmiche’s view: liberté, classics released from the constraints of tradition; égalité, humble ingredients elevated into starring roles; and fraternité, classic combinations of ingredients made new through innovative techniques and preparations.

Whether or not you buy into the national motto of France as a corollary for modern cooking styles, the recipes in each section are exactly what I’m looking to make these days: creative, ingredient-focused, but approachable dishes. They do maintain a very French feeling, but in a fresh sense – in a way, they aptly capture the “New American” vibe that many restaurants are going for these days, a recipe style that is very much anchored in French bistro cooking, but brings in spices and flavors from Latin and Asian cuisines. Some dishes in the book are remarkably simple, like the three-ingredient stuffed tomatoes, while others are more complex, but most fall solidly into a middle category of difficulty, the kind of dishes I would make for dinner on a night when I’m not in a hurry and feel like sitting down to something hearty and different. And I have to mention – the photographs are gorgeous, the kind of images that make me hungry, with lots of rich tones and a palpable juiciness in each picture.

The Food: The recipes in this Revolutionary French Cooking scream fall to me – wild mushrooms and cider-braised roasts and creamy gratins abound. If I hadn’t already delayed writing this review for as long as I have, I’d be tempted to wait another month just to feature one of the incredibly enticing autumnal recipes with you. There are a handful of savory summer recipes that struck me, like the Tomato Confit Tartlets and the Smoked Chicken and Zucchini, but where the summer recipes really shine is on the sweet side. Almost every dessert in the book features fresh fruit – peaches, plums, strawberries, raspberries, oranges, pineapple, mango – they all get a chance to play a starring role. So in a nod to the cooler weather we’ve been having but without diving full force into fall ingredients, I decided that Honey-Baked Figs with Sweet Ginger Slices was the recipe to try from this book. It’s a fairly straightforward recipe: drizzle a bit of honey and cinnamon on quartered fresh figs and roast for 10 minutes, then make a quick sabayon from egg yolks and the roasted fig juices, pour over the figs, and broil. For how elegant it seems, there’s relatively little time involved in preparing it. To be completely honest, I wasn’t head over heels for this recipe, but I think that’s a combination of the fact that we don’t get particularly sweet figs around here, and that I just don’t like figs as much as I want to. I’ve really tried to love figs, but in my book, they’re just OK. So I’m not letting it reflect poorly on the book, but I probably wouldn’t repeat this recipe.

Note: the recipe calls for serving the figs with a small piece of ginger or spice cake, which is sliced thinly and then baked at a low temperature until it is dried out. Since ginger cake is not something you can buy pre-made this time of year, and I didn’t feel like baking a cake just to dry it out, I decided to make a quick batch of ginger lace cookies instead. In my mind it’s the same idea – something thin and crispy with the flavors of gingerbread. I’ve included the recipe as written below, but know that I did make this change and that it’s an option if you also don’t have ready access to spice cakes.

Recipe Shortlist: Chicken Pot-Roasted in Cider and Paprika; Venison Bourguignon with Dark Chocolate and Star Anise; Pineapple Beignets with Mango Carpaccio; Lentil Bacon Soup with Mushrooms and Thyme Cream; Snail, Fennel, and Almond Casserole in Red Wine Sauce; Pan-Roasted Duck Breast with Spiced Peaches; Smoked Chicken, Zucchini, Garlic, and Rosemary Casserole; Early Grey Rice Pudding with Blackberry Marmalade

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Disclaimer: I received a review copy of Revolutionary French Cooking from Duncan Baird Publishers, but I was not otherwise compensated and all thought and opinions are my own.

Cinnamon and Honey-Baked Figs with Sweet Ginger Slices

Serves 4. Recipe from Revolutionary French Cooking.

• 3 1/2 inch piece of ginger cake or other spice cake, frozen until almost hard
• 12 firm purple-black figs
• 2 TBS honey
• 1/2 tsp ground cinnamon
• 5 TBS plain Greek yogurt
• 2 egg yolks

1. Preheat the oven to 275°F. Cut the cake into 8 thin slices, and lay on a baking sheet lined with parchment paper. Cover with a second sheet of parchment paper and a second baking sheet so the slices are held flat, then bake for 6-8 minutes. Carefully lift off the top baking sheet and paper, then return the cake to the oven and bake 3-4 minutes longer so the slices dry out. Remove from the oven and let the slices cool.
2. Turn the oven up to 350°F. Slice the figs into quarters from the top down, slicing only about halfway down so the figs remain attached at the bottom. Place on a baking sheet, cut side up, and drizzle with the honey and 4 TBS of water. Sprinkle with the cinnamon, then bake for 12-15 minutes until they are soft. Remove the baking sheet from the oven and pour the roasting liquid into a bowl. Pour half of the liquid into the Greek yogurt and stir to combine.
3. In a large heatproof bowl, beat the two egg yolks to combine, then beat in the other half of the fig liquid. Bring a pot of water to a simmer, then place the bowl with the egg yolks over the simmering water, being sure the bottom of the bowl is not touching the water. Beat the eggs vigorously as you hold the bowl over the simmering water, until the mixture becomes thick and pale yellow, and forms ribbonlike shapes when you lift the whisk out of the eggs. This should take about 5-8 minutes of vigorous whisking. Spoon the sabayon over the figs. Turn the oven up to broil, and broil the figs for 2-3 minutes, just until the sabayon is golden brown. Remove the figs from the oven and serve with the Greek yogurt and ginger slices.

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I struggled a bunch to come up with the right goal for July. I knew the problem I wanted the goal to address: backsliding. I’ve made so much progress this year – I hit the ten pounds lighter mark at the end of June, something that has felt vaguely impossible for the past few years – and I’m worried about losing that progress. I feel really good about how I look, and I’ve been feeling energized and even excited about working out. But last year, July was the month I pretty much stopped working out, partly because of the heat, partly because it was the month we moved, and partly because my work travel schedule became really busy. Although we’re not moving this year and my work schedule is lighter, the memory of last year is looming large over me. Coming up with a concrete goal to address this, that would also continue forcing forward progress, was challenging.

Eventually, I settled on this: do 8 different types of workouts during the month of July. My regular workout routine has 3 components – running, Nike Training Club weight training, and ballet. Those are the easy ones. Hopefully, adding 5 other things will keep me engaged, excited, and active – and maybe I’ll even find something new to add to my regular routine. I have lots of ideas for the types of activities I can try: hip hop, biking, roller blading, swimming, rock climbing, yoga, boot camp, hiking, tennis, jump rope… anything else you guys would suggest? I plan to continue running and lifting on a regular basis, as well, so of course I’ll work out more than 8 times in total.

Now, let’s talk about food. I think a big part of the reason I’m feeling so healthy and strong coming into July is because of how well my goal for June went. Forcing myself to include fruit or vegetables in every single meal was weirdly eye-opening for me. After only about a week or two, my afternoon cookie cravings had significantly diminished, I was eating light meals and feeling satisfied, and when I did feel like indulging, it was easy to stop after a bite or two of whatever overly decadent thing I was eating. The most successful days were the ones when I was able to bring a healthy breakfast, lunch, and snack to work – instead of running to the cafe downstairs for an afternoon treat, I’d reach right next to me and munch on raw peas or blueberries.

Now, there are plenty of days when I do not have my act together enough to even get one of these meals in my bag, let alone all three, so this month’s recipe is a portable, make-ahead, healthy lunch that I can throw in my bag on those super-harried mornings with very little forethought. Wraps aren’t on my normal grocery list, but my mom always has some in the fridge, along with some easy salad-based fillings for them, and it’s a great way to have a quick and healthy lunch. Since the ingredients in store bought wraps and tortillas can be a little suspect, I decided to make my own spinach wraps for easy grab-and-go sandwich lunches this month. They’re surprisingly easy to make – the dough is extremely elastic and fun to work with – and I like knowing exactly what’s in them, including lots and lots of spinach. I filled my first batch with chopped Greek salad, tzatziki, and roasted chickpeas – they were so tasty and zingy and crunchy, a very satisfying vegetable-focused lunch. Because the chopped salad has a lot of liquid, it’s best to serve these immediately after assembling, so if you’re bringing them to go, throw the salad in a tupperware, bring a wrap, and assemble when you’re ready to eat.

Past Fitness Challenges

January: 10 Visits to the YMCA; Recipe: Gluten-Free Olive-and-Feta Corn Muffins
February: One vegan meal every day; Recipe: Pakistani Chickpea Pulao with Sweet-Hot Date-Onion Chutney
March: Run 40  miles in 20 days; Recipe: Chocolate-Dipped Almond Butter Cookie Bites
April: Walk 8,000 steps a day; Recipe: Herb-Flecked Spring Couscous
May: 180 minutes of Nike Training Club; Recipe: Warm Arugula Salad with Maple Mustard Dressing
June: Fresh fruit/veggies at every meal; Recipe: Chickpea Crepes with Grilled Curried Chicken and Mango Salsa

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Homemade Spinach Wraps

Makes 10-12 wraps.

• 3 c. flour
• 1 1/2 tsp baking powder
• 1 tsp salt
• 4 TBS vegetable oil
• 4 oz. spinach
• 3/4 c. milk, warmed in the microwave or on the stovetop

1. In a large bowl, stir together the flour, baking powder, and salt until evenly mixed. Add the vegetable oil and stir until crumbly dough is formed. Set aside.
2. Place the spinach and warm milk in a blender, and blend on high until the mixture is smooth. Pour the spinach into the flour and stir to combine. If mixture is too wet, add a little bit more flour. Knead the dough with your hands for about 5 minutes, until smooth. Form the dough into a ball, wrap in plastic wrap, and refrigerate for 30 minutes.
3. Lightly flour a work surface and a rolling pin. Break the chilled dough into 10-12 golf-ball sized balls. Roll each ball out into a very thin circle about 8 inches in diameter. The thinner the dough is, the more pliable the wrap will be. Heat a large frying pan over medium heat. One at a time, cook the wraps in the dry frying pan, for about 30 seconds on each side or until wrap has stiffened slightly and is golden brown in spots. Let cool, then wrap in plastic wrap and store in the fridge until ready to use.

Chopped Greek Salad

Serves 3-4 as a wrap filling.

• 1 1/2 c. cooked chickpeas
• 2 TBS + 1 TBS olive oil
• 1/2 tsp smoked paprika
• 1 medium tomato, cored and roughly chopped
• 1 small red pepper, stemmed and seeded and roughly chopped
• 1 small cucumber, peeled and seeded and roughly chopped
• 1/3 c. feta cheese
• 12-15 kalamata olives, pitted and halved
• 1 TBS red wine vinegar
• sea salt
• freshly ground black pepper
• tzatziki, for serving (optional)

1. Preheat the oven to 400°F. Toss the chickpeas with 2 TBS of the olive oil and the smoked paprika, and spread out on a baking sheet. Sprinkle with sea salt and black pepper. Roast until crispy, about 30 minutes in total, stirring once about halfway through. Remove from the oven and set aside.
2. Combine the tomato, red pepper, cucumber, feta, and olives in a large bowl. Add the red wine vinegar and the remaining 1 TBS of olive oil. Stir to coat vegetables with oil, and season with salt and pepper. Cover and refrigerate until ready to serve. Just before serving, mix in the roasted chickpeas.
3. To serve as a wrap, spread a layer of tzatziki on the inside of the wrap, then place several spoonfuls of the chopped salad on top. Roll up and enjoy immediately.

The post Monthly Fitness Goals: July // Homemade Spinach Wraps with Chopped Greek Salad appeared first on Katie at the Kitchen Door.

The raspberries at my parents house are out of control.  It’s an unruly patch out way behind the house, that’s difficult to get into but so worthwhile.  Picking from that patch is my ideal berry picking experience – fingers stained red, jammy berries just barely this side of overripe, some already with a hint of yeasty fermentation, easily picking quarts of berries at a time, taking home just enough to last a week, until the next time I’m there.  A precious treat the rest of the year, raspberries now adorn most breakfasts and desserts – cereal, oatmeal, smoothies, ice cream, cake – and this breakfast polenta.

A steaming bowl of creamy polenta, a handful of fresh raspberries, a cup of hot coffee… as we get into the cooler mornings of fall, a hot breakfast while wrapped up in your favorite sweatshirt becomes infinitely appealing.  In fact, I can’t get enough of the weather right now: fresh, chilly mornings followed by warm, dry days… there’s a reason fall is my favorite season!

Although I’ve always thought of it as a dinner food, polenta is a filling and satisfying way to start off your day.  During the week, 1/2 a cup of instant polenta, some skim milk, and a few minutes of stirring gets you a hot breakfast that still gets you to work on time.  On the weekend, use traditional polenta and whole milk for a creamier, more luxurious version.  Inspired by Ancient Grains for Modern Meals, I topped this batch with greek yogurt, honey, and raspberries; the next day, I took the leftovers in a savory direction, adding some shredded cheddar, chopped basil, and a fried egg.  Both were delicious and kept me full until lunch – which can be a challenge!  Head on over to Greatist for the recipe, and give it a try.

The post Greatist Collaboration: Breakfast Polenta with Honeyed-Yogurt appeared first on Katie at the Kitchen Door.

Last weekend was a busy one for me.  My cousin’s wedding (congratulations, Danny and Amanda!) was the big event, and I spent most of the weekend catching up with family, drinking margaritas, dancing till my feet hurt, and traveling to and fro.  By the time I got home Sunday afternoon, I was exhausted.  So exhausted, in fact, that the idea of putting together a blog post for my 5pm deadline for Greatist was pretty daunting.  Which is about the time Trevor came to the rescue.  As I sat at the kitchen table bemoaning the state of my creativity as well as the contents of my fridge, half-heartedly throwing out ideas, (“all I have is one eggplant.  I’m just going to cut it up and put it in the oven and call it a day.”), he became a man of action.  He grabbed the eggplant, sliced it, salted it, and began actually doing the things I was musing about (“maybe eggplant chips.  Maybe rub them with garlic like bruschetta.  No, maybe brush them with garlic oil.  And let’s have a sauce.  With basil.”)  By the time he was done saving the day, I was inspired, and these garlicky eggplant chips had just come out of the oven.  I snapped a few pics, and the blog-crisis was solved.

These chips, though, man were they a good spur of the moment creation!  Crispy, super-garlicky and flavorful, and hot out of the oven they were better than any potato chip I’ve had in a long time.  Plus, they’re made from eggplants, which are loaded with health benefits and low calorie, and they’re baked (always better than fried, even though eggplants do soak up quite a bit of olive oil as they bake).   All in all, a super delicious snack or appetizer.  I couldn’t stop talking about how much I liked them as we walked to dinner that night, although once I got to dinner I started talking about that… so maybe I just like food. :)

Head on over to Greatist for the recipe!

The post Greatist Collaboration: Garlicky Eggplant Chips with Basil Yogurt Sauce appeared first on Katie at the Kitchen Door.

Recently, a good friend of mine sent me an email asking for a few recipes she could use for a dinner party she was hosting with friends.  She wanted two to three recipes, preferably with a theme, and easy enough to prepare with friends on the spot.  She and her friends wanted to use the party partially as a way to learn to cook better, as well as just a chance to catch up and eat good food.  A simple enough plan.

Two catches – one, she’s one of the least kitchen-savvy people I know – cooking is just not really in her interest set.  (Illustration: she once asked me if sauteeing onions in olive oil was one of those fussy things that only I did while we were making soup.)  Two, she’s a health nut.  Like, super fit, eats primarily superfoods, drinks only green tea and water, will only eat one bite of dessert ever kind of healthy.  Actually, I’m a little bit jealous of her self-control and love for vegetables – if I loved leafy greens like she does, I’d probably be 3 times as energetic as I am now.  Anyway, knowing that nothing could be too fancy and that I couldn’t sneak any cheese or butter or cream or bacon (all my favorite ingredients, noooooo!)  into the meal made it a bit more challenging to come up with recipes for her.

As I thought about it, I realized that this was the perfect situation for a Greatist post.  Greatist is all about trying to make making healthy choices easier and more fun, and dinner parties are pretty fun, right?  I imagine there are plenty of people out there looking for simple, healthy recipes to use when entertaining that will still impress their friends.  So, as I was sending recipes back to my friend, Greatist Dinner Party was born.

For this first dinner party, I chose Middle Eastern recipes as the theme, partly because many Middle Eastern recipes manage to pack tons of flavor into a dish with very little fat – that’s the beauty of herbs and spices!  Also, the recipes I chose – baked chickpea burgers with tzatziki, traditional tabbouleh, and strawberry-rosewater-buttermilk lassis – are all dishes that are easy to make ahead and stash in the fridge until go-time.  In terms of health, it’s a super balanced meal – tons of herbs and veggies, protein from the chickpeas and the Greek yogurt, a manageable amount of carbs from the tabbouleh and pita/burger bun, and fruit and cultured dairy from the lassis.  Even though I wasn’t having friends over, I prepared everything as if I was and sat down to a very delicious lunch Sunday afternoon, so I can attest to the fact that this menu is easy and relatively quick to prepare and super, super delicious.  My favorites were the chickpea burgers (so flavorful, and baked to boot!) and the tzatziki (the garlic really kicks it up a notch).  Got leftovers?  Crumble a chickpea burger into a tupperware with leftover tabbouleh and drizzle with tzatziki and you’ll have a filling to-go lunch that will give you something to look forward to all morning.

Head on over to Greatist for the chickpea burger recipe, and see below for all the yummy accompaniments, as well as a little schedule I put together if you need help planning out your prep time!

P.S. My friend reported back that the dinner party was a success – they made and enjoyed all of the recipes.  So maybe she’s not as kitchen-impaired as I thought :-)  Next time, you’re getting a challenge, girl.  xo.

Greatist Dinner Party – Middle Eastern

Dinner party plan of attack (I think I’ve been fairly generous with the time you will need as a single person preparing the meal – with friends, you could easily divide and conquer and take less than an hour overall.  As far as cooking implements, you will need – 1 cutting board, 1 knife, blender, food processor, 1 saute pan, 2 large bowls, fine-mesh colander, 2 medium bowls, utensils/measuring implements):

• 5:00 – peel, chop and salt cucumbers, leave to drain in colander.
• 5:05 – prepare tabbouleh ingredients: slice/chop/mince tomatoes, scallions, parsley, mint, mix together with spices, lemon juice, and olive oil.  Set aside in a large bowl.
• 5:20 – make smoothies: wash, hull, and quarter strawberries, blend with other ingredients, and refrigerate until ready to serve.
• 5:30 – remove cucumbers from colander, pat dry, and add to food processor with dill, garlic, and lemon juice.  Process until smooth, mix with yogurt, season to taste, cover, and refrigerate until ready to serve.
• 5:40 – rinse bulghur in colander, let drain 5 minutes, fluff with fork, then add to other tabbouleh ingredients.  Mix together, cover, and refrigerate until ready to serve.
• 5:45 – preheat oven.
• 5:50 – clean up break: wash blender, colander, and various utensils/measuring items.  Rinse out food processor.  Rinse off cutting board and knife.
• 6:00 – peel and chop onion.  Saute in pan with olive oil for 5 minutes, then place in large bowl.
• 6:10 – prepare chickpea burgers: peel and chop carrot, peel garlic, pulse remaining ingredients in food processor.  Mix with breadcrumbs and spices.  Prepare baking sheet, form into patties, brush with olive oil.
• 6:30 – cook chickpea burgers.  While waiting, clean up remaining dishes, wipe down counters.
• 6:45 – remove other items from fridge.  Toast hamburger buns.
• 6:50 – dinner is ready!

Traditional Tabbouleh

I’ve shared a tabbouleh recipe before (actually, it was another Greatist post…), but it was a souped-up all-in-one version with lentils and feta cheese to make it a complete meal on it’s own.  This version is a more traditional version, heavy on the herbs with just a bit of bulghur wheat – although I chose to use a bit more than David recommends to make it a more substantial salad.

Adapted from David Leibowitz.  Serves 4 as a side.

• 1/4 c. bulghur wheat
• 20 grape tomatoes, finely diced
• 4 scallions, roots and dark green tips removed, thinly sliced
• large bunch parsley – about 3 c. packed leaves
• 20 large stalks of mint – about 3/4 c. packed leaves
• 1/2 tsp ground cinnamon
• 1/2 tsp ground allspice
• 2 tsp lemon juice
• 1/4 c. olive oil
• kosher salt, to taste

1. Wash herbs, shake or spin dry, and remove leaves from stalks, leaving as little stalk as possible attached to leave.  Discard stalks.  Gather herbs in a bunch and finely slice into thin slivers, working with a handful at a time.  Add to a large bowl, along with diced tomatoes and sliced scallions.
2. Place bulghur wheat in a fine-mesh colander and rinse under cold water for about 1 minutes.  Let drain over a bowl for 5 minutes, then fluff with a fork.  Sprinkle bulghur wheat over salad.  Stir in cinnamon, allspice, lemon juice, and olive oil and check for seasoning.  Salt to taste.  Refrigerate until serving.

Tzatziki

This is hands-down the best tzatziki I’ve ever tried.  Usually, I go the lazy route and just toss some cucumbers and a bit of dill into a bowl of yogurt, but the slight extra effort required for this recipe is 100% worth it – the finely blended garlic, lemon juice, dill, cucumber, and salt makes this a totally addictive and healthy dip.

Recipe adapted from Kalyn’s Kitchen.  Makes about 1 cup.

• 1/2 small cucumber, peeled, and seeds scooped out of center with a spoon
• kosher salt, to taste
• 1/4 c. dill fronds, thick part of stems removed
• 1 garlic clove
• 1 c. plain Greek yogurt
• 2 tsp. lemon juice
• black pepper, to taste

1. Finely chop cucumber, and place in colander over bowl.  Sprinkle with a small amount of salt, and let sit for half an hour.  After half an hour, pat cucumber dry with a paper towel, and add to food processor with dill, garlic, lemon juice, and a bit of black pepper.  Process until smooth, then stir into yogurt.  Season to taste with salt, and additional pepper if needed.  Refrigerate until serving.  Will keep in fridge for a few days.

Strawberry and Rosewater Lassis

Adapted from Pairs Well With Food.  Serves 4.

• 1 1/2 lbs fresh strawberries, hulled and quartered
• 1 1/2 c. cold buttermilk
• 3-4 TBS honey, depending on sweetness of berries
• 1 tsp ground cardamom
• 1 1/2 tsp rosewater
• 1/2 c. ice
• chopped pistachios for garnish (optional)

1. Add all ingredients to a blender and blend until smooth and frothy.  Taste for sweetness and add more honey if necessary.  Serve cold, with chopped pistachios if desired.

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This is the kind of meal I make all the time, when I don’t feel like cooking for more than 15 minutes but I want something hot, hearty, and wholesome.  I almost always have all of the ingredients on-hand, so it appears frequently on weeknights when I get home late, days before I go to the grocery store, and lazy Sundays when I don’t want to leave bed for too long.  For something which takes so little effort, the flavors in this are fantastic.  When cooked properly, the chickpeas develop a crunchy, garlicky outside that give way to a soft creamy interior as you sink your teeth into them, with little hints of lemon and chili-powder spicing up the experience.  The yogurt sauce is sweet and cooling, with a refreshing hit of mint, and combined with the hot savory chickpeas, absolutely perfect.

I initially started making fried chickpeas because of this recipe on 101 cookbooks.  Later I tried these fried chickpeas, and this chickpea and spinach salad, and since then I’ve morphed all of these experiences into my own favorite way of combining these flavors, and feel safe in calling this particular recipe my own.  Isn’t that really how all recipes are created, anyway?  The final recipe definitely plays strongly off classic Middle-Eastern flavor combinations, and would make a great side dish for a Middle-Eastern lamb dish, or mixed with couscous for a more complete meal.

I included this recipe as part of my winter cleanse rotation – you can find the rest of the recipes for week one here.

Fried Chickpeas with Orange-Mint-Yogurt Sauce

A Katie at the Kitchen Door original.  Serves 2.

• 2 c. cooked chickpeas
• 2 TBS olive oil
• 1/2 red onion, sliced
• 1 1/2 tsp whole cumin seed
• 1/8 tsp cayenne powder
• 1/2 tsp coarse sea salt
• 2 tsp lemon juice
• 1 1/2 TBS minced garlic
• 1 6-oz. container of plain greek yogurt
• 2 small oranges or clementines
• 10 large leaves fresh mint, finely diced
• 1 TBS honey

1. Slice one of the oranges in half.  Squeeze the juice from the orange halves into the yogurt container, and stir.  Add the honey and diced mint and stir until evenly combined.  Taste for sweetness and flavoring, and add more of any ingredients you feel necessary.  Set aside.
2. Peel remaining orange and separate segments, cutting into bite sized pieces if necessary.  Set aside for topping the chickpeas.
3. Heat the olive oil over medium heat in a large frying pan for about 1 minute, then add the cumin seed and cook for 1-2 minutes, until fragrant and beginning to turn brown.  Add the onion, chickpeas, and cayenne powder and cook, stirring every 2-3 minutes, until onions are soft and chickpeas are golden-brown and burnt in places, with a crunchy exterior, about 15 minutes.  Add sea salt, lemon juice, and minced garlic, and cook for another minute (the lemon juice and garlic should sizzle quite a bit when added to the pan), then turn off heat and serve, hot, with dressing spooned on the top and orange segments placed on top of dressing.

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I knew it was dangerous for me to name a post Cookbook of the Month, implying that I really, truly would be able to review at least 1 cookbook every single month.  It didn’t seem that hard – what’s one post a month? – but I guess I should have considered my initial hesitation more thoroughly before going ahead and making false implied promises.  In July there was a glorious debut, and then in August, even though I had a book planned and the post written, I left you hanging.  So sorry!  At least I’ve only missed 1 month so far!  (I’m feeling glass is half full tonight, so please, be kind, and don’t point out that missing 1 month is also missing 50% of what was planned).  And I’m here now!  With this delicious, delicious, completely different from anything else I’ve had before dish from September’s cookbook, “Cooking with My Indian Mother-in-Law,” by Simon Daley.

This book was one of the ones that caught my eye early in my cookbook-devouring days.  Actually, I think it was the first or second cookbook that I picked up in the library and literally read like a novel.  After seeing that the opening pages contain tricks to the fundamentals of Indian cooking – such as how to mix fresh spice blends, quick fry onions, and tell when a masala is ready by watching the oil – I was hooked.  Then, as I flipped through the recipes and saw that they included spices I’d never heard of before, like asafoetida and curry leaves, I was even more intrigued.  I love Indian food and I like to try and make it at home, but I’m usually disappointed by the lack of complexity in my dishes – I want that restaurant quality layer of flavor.  My theory being that perhaps there’s only so much you can expect from using just curry powder and turmeric, I went ahead and picked up the mysterious spices from Wholefoods and began trying the recipes out.  The first one I tried, chickpea flour dumplings with yogurt, is still one of my favorite recipes, especially when I want to impress friends at the last minute, as it’s quick to throw together and I almost always have the ingredients on hand.  I also tried a meatball curry which wasn’t as impressive in its originality (at least, its originality to me!) and flavor, but was still satisfying.

The recipe featured here, for rice with moong dal and spiced buttermilk, beats both the curry and the chickpea dumplings in terms of flavor, although it takes a little bit more time and effort to prepare.  The flavor of this is so unique and wonderful – its warm, savory, comforting, just a little spicy, and satisfying on every level.  Making the spiced buttermilk was like an experiment in chemistry, as you start with just yogurt, water, a minimal amount of spices, and some curry leaves, and you end with a spicy, yellow, thickened milk that you could use in a number of ways.  Paired with the complex yet gently spiced rice and lentils, its a completely satisfying eating experience, at least in my book.  I encourage you to check this book out, especially if you’re looking for recipes that will give your attempts at this complex cuisine that extra punch of authenticity.  Need further convincing?  Just give this rice a try, and then make your decision.

Rice with Moong Dal and Spiced Buttermilk

Adapted slightly from Cooking with My Indian Mother-in-Law by Simon Daley.  Serves 4 as a side.

For the rice:

• 1 c. basmati rice
• 1/2 c. moong dal (tiny green pulses, split)
• 2 1/2 c. hot water
• 1/2 stick butter
• 3 in. cinnamon stick
• seeds from 3 cardamom pods
• 3 cloves
• 12 black peppercorns
• 1/2 tsp. cumin seeds
• 1 small onion, diced
• 1 clove garlic, minced
• 2 small green chiles (Indian), sliced
• 10 curry leaves
• 1/2 tsp. turmeric
• 1 tsp salt

1. Rinse rice and dal, then soak in warm water for 20 minutes.  Melt butter over low heat.  When it foams, add all whole spices and cook for 1-2 mintues, stirring, until spices are fragrant, but not beginning to burn.  Add the onion, garlic, chiles, and curry leaves, and cook until onion has softened.  Add turmeric, cook for 30 seconds, then add 2 1/2 c. hot water, salt, rice, and dal.  Increase heat to bring to a boil, then reduce heat and simmer, covered, for 25 minutes, until rice has absorbed all water.  Set aside, removing any whole cloves you can see .

For the spiced buttermilk:

• 1 clove garlic, peeled
• 1/2 inch ginger, peeled and cut into chunks
• 1 green chili, roughly chopped
• 1/2 tsp salt
• 1/2 tsp cumin seeds, divided
• 6 oz. plain yogurt
• 1 tsp chickpea flour
• 1/4 tsp turmeric
• 1/2 tsp brown sugar
• 1 branch curry leaves (about 15-20 leaves)
• 1 TBS canola or peanut oil
• 1/4 tsp mustard seeds
• pinch fenugreek
• 2 cloves
• 1/4 tsp asafoetida
• cilantro (optional)

1. Crush garlic, ginger, chiles, 1/4 tsp cumin seeds, and salt into a paste using a mortar and pestle.  Blend yogurt with 1 1/2 c. water on high speed.  Pour off 1/2 of the yogurt mixture, and add the chickpea flour to the remaining yogurt.  Blend, then add the reserved yogurt back in, along with the turmeric, brown sugar, and chili-garlic paste.  Blend until smooth.
2. In a large saucepan, heat oil over low heat.  Add mustard seeds, 1/4 tsp cumin seeds, fenugreek, and cloves, and cook for 1 minutes.  Add asafoetida and cook for 30 seconds more.  Add yogurt mixture, cilantro and curry leaf branch, then cook, stirring frequently, for about 10 minutes.  Serve in a pitcher to be poured over rice and moong dal.

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Over the summer I picked up a cookbook called Cooking with My Indian Mother-in-Law, written by Simon Daley.  I love Indian food, but I’ve struggled with several things when trying to cook it for myself – finding authentic and flavorful recipes, balancing the spices properly, and achieving that wonderful combination of sour, spicy, and warm that is so characteristic of many Indian dishes I’ve tried.  Glancing through this book, I was intrigued by the simple recipes and the idea of learning home recipes from a woman who has cooked these dishes every day of her life; it’s true that the simplest, most comforting, yet also most wonderful Indian food I’ve eaten has always been prepared by someone’s Indian mother.  So I checked the book out and began to read.

First, the book demystified the ingredients and techniques essential to Indian cooking.  I learned about the process of tempering whole vs. ground spices, how to ready-fry onions, how to make a basic garlic-ginger-chilie paste, what kind of tomatoes are best to use in sauces, and how to identify when a masala pools.  Then I looked through the recipes, and found myself confronted with a lot of excellent sounding dishes with very long ingredient lists.  The one that attracted me most, however, was a simple-ish recipe for Chickpea Dumplings.  It took me about 6 weeks from the time I first saw the recipe to the time I first made it.  To a lot of people, this may seem like a long time.  To  people who, like me, hoard recipes in word files, scans, clippings, and scribbled notes, it should seem fast.  At least it does to me.

This recipe absolutely lived up to my expectations.  I went all out and bought all the spices from the bulk spice section in Wholefoods. (Side note: I literally cannot get enough of the bulk section in Wholefoods.  Every time I come back with little baggies of grains and nuts and spices for super reasonable prices I show Megan and say things like “Look!  Three pounds of couscous only cost $4!  They had asafoetida!  And dried lemon balm!  Look how many pinto beans I have!”  And she looks at me like I have 3 to 4 heads.  Actually, I kind of can’t get enough of Wholefoods in general.  Like, every time I go I’m a little bit tempted just to start living there and subsisting off of cheese samples.  Not kidding.  Side note over.)  I even used those San Marzano tomatoes that food bloggers rave about all the time and are ridiculously expensive, at least for canned tomatoes.  I actually only bought them because I read the price tag wrong and thought they were a good deal.  The weren’t.  But they were good.  One day when I’m employed I will buy quality ingredients regularly.  Until then I love me some store brand staples.  I don’t even know what I’m talking about anymore.  I should move on.  I’m just gonna start this paragraph over.

This recipe absolutely lived up to my expectations.  The best way to describe it would be as an Indian version of pasta with tomato sauce – comforting, warm, tangy, hearty.  The dumplings were perfectly spiced and kind of fun to make.  To do so, you boil water with a ginger-garlic paste and then dump in some chickpea flour and stir until it forms a ball of dough.  Then you roll the dough out as quickly as possible and cut it into little diamonds.  Yes, this is fun for me.  The dumplings themselves are addictive.  I would estimate that both times I’ve made them I consumed one fourth of them before even starting the sauce.  After simmering them in a tomato-yogurt sauce, you have the kind of meal you can’t stop shoveling into your mouth after a long day – unpretentious, filling, flavorful, good.

Chickpea Dumplings in Tomato-Yogurt Sauce

Adapted from Simon Daley’s Cooking with My Indian Mother-in-Law. Serves 3-4.

For the chickpea dumplings:

• 3 cloves garlic
• 1 inch ginger, peeled
• 1-2 jalapenos, stemmed and seeded
• 1 tsp. salt
• 1/2 tsp cumin seeds
• 1 1/2 c. water
• 2 tsp. canola oil
• 2 c. chickpea flour

1. Peel the garlic.  Slice peeled ginger and seeded jalapeno into large chunks.  In a mortar and pestle, grind garlic, ginger, jalapeno, salt, and cumin seeds into a paste.
2. Oil a large cutting board and rolling pin.  Set aside.
3. In a medium pot, bring 1 1/2 c. water and ginger-garlic-pepper paste to a boil.  Turn vent on as steam may sting eyes.  When water is boiling.  Add 2 tsp. oil and stir.  Add chickpea flour, reduce heat, and cook for 2 minutes, stirring constantly, until dough comes together in a ball.  Turn the dough out onto oiled board and let stand 1 minute.  Then quickly roll dough out to about 1/2 inch thickness.  Slice dough into diamonds, and set dumplings aside.

For the masala:

• 1 tsp. cumin seeds
• 1 tsp coriander seeds
• 1 tsp. chili powder
• 1/2 tsp turmeric
• 2 TBS canola oil
• 1 tsp. mustard seeds
• 1 tsp. cumin seeds
• 1/2 tsp asafetida
• 1 onion, sliced
• 14 oz. canned plum tomatoes, preferably San Marzanos
• 4 cloves garlic crushed into a paste with 1 tsp. salt
• 2 TBS cilantro stems
• 1 1/2 c. plain yogurt
• 1 c. warm water
• 1 recipe chickpea dumplings, above

1. Mix 1 tsp. cumin seeds, coriander, chili powder, and turmeric in a small bowl. Set aside.
2. Heat oil over medium-low heat.  Add mustard seeds and remaining 1 tsp. cumin seeds and cook for 1 minute.  Add asafetida and onion and sautee 2 minutes, until onion is beginning to soften.  Add garlic paste and sautee an additional 1 minute.  Add spice mixture from step 1, tomatoes, and cilantro stems.  Simmer over low heat until oil pools around edges of pan.
3. Mix yogurt with 1 c. warm water in large bowl.  Add 1 c. of hot tomato mixture to yogurt, stirring yogurt constantly, to temper yogurt and keep it from curdling.  Slowly add yogurt to remaining tomato mixture in pan, stirring constantly.  Bring to a slow boil, add dumplings, and cook 2-3 minutes to heat dumplings through.  Season with additional salt if necessary.  Serve hot.

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I’m literally shocked that September is already over.  It went fast.  I feel like I’ve just barely gotten to school and yet we actually just finished the fifth week of class.  So we’re going to do a little recap just so I feel like we can officially move into October.

In September, I had fun.  A lot of fun.  More fun than I’ve had in a while, and definitely more fun than I was expecting to have back at Duke.  Where I’m actually enjoying being.  In a controlled, happy, down-to-earth true-to-myself way.  For the first time ever.  About time.

But let’s get specific.  In September, I danced.  I learned to salsa dance with Justin on the chapel steps.  In the rain.  It was romantic.  I continued cardio dancing with the 300 other people who attend that class.  It was not romantic but I lost five pounds.  I danced until I was drenched at the Homecoming Ball, at which the University provided free wine, and it was a total blast.  I danced while people showered me with beer at two tailgates (which has to be a personal record for me.)  And I’m pretty sure I danced in the pool at the kind of epic Belmont pool party after the Army tailgate.

In September, I had more friends than I realized.  Friends with whom I went running, friends with whom I went hiking, friends with whom I played sports on East Campus and tried to befriend awkward freshman.  Friends who were Margie with whom I watched a lot of movies, including Titanic (which I’d never seen and now I understand why everyone was so obsessed with Leo), Wall Street 2 (which was over my head but I do love Shia LaBeouf) and The Social Network (which was incredible and made me oddly homesick).  Friends with whom I saw Whose Line Is It Anyway Live.  Friends with whom I ate meals, and cooked.  Friends with whom I went out for burritos, and hamburgers, and drinks.  I even made new friends, just like you’re supposed to in a new school year.

Of course it wasn’t all fun.  I did a lot of engineering.  And then recruiting season snuck up on me.  The second week of class I wore gym clothes every day.  The third week of class I wore heels on four consecutive days and used an electronic apparatus to do my hair more times than there are days in the week.  If you have ever lived with me (aka you are Megan, Margie, Helen, Mel, Molly, Trevor, my bunkies from camp 8 billion years ago, or my mother), you know how very, extremely unusual this is.  I also shook a lot more hands than I do in an average week, nodded enthusiastically a lot more times than I do in an average week, and collapsed completely exhausted at 9pm a lot more times than I do in an average week.  OK, maybe the same number of times I do in an average week, but still.

Oh, and here’s some breakfast.  Because this is a food blog, and even when I don’t write about food, I still feel obliged to share some with you.  These tartlets are lovely and pretty healthy and you could easily make them on, say, Sunday night, and have a delicious breakfast treat for Monday and Tuesday.   I recommend trying them.  Like, really.  Because they totally taste like dessert for breakfast but with more redeeming nutritional qualities.  So you can eat two.

Yogurt Tartlets

Makes 6.  Adapted from 101 Cookbooks.

• 1 c. AP flour
• 1/3 c. oats
• 1 tsp salt
• 7 TBS butter
• 2 TBS maple syrup
• 2 TBS natural cane sugar
• 1 c. plain lowfat vanilla yogurt
• 2 TBS maple syrup
• 2 tsp lemon juice
• 2 eggs, lightly beaten
• fresh fruit, for topping

1. Preheat oven to 350°F.  Stir together flour, oats, and salt in a medium bowl.  Melt butter over medium heat in a large saucepan.  Once melted, add sugar and maple syrup and stir until evenly incorporated.  Add flour/oat mixture, stir to mix, and continue to cook for two minutes.  Dough will turn slightly whiter in spots and will start to smell toasted as it cooks.
2. Turn the dough out onto a cutting board or other heatproof surface.  Divide into 6 portions.  When cool enough to touch, press each portion into the bottom and around the sides of a 4 inch tartlet pan.  Freeze tartlet crusts for 10 minutes.
3. In a medium bowl, mix together yogurt, lemon juice, and remaining 2 TBS of maple syrup.  Lightly beat eggs in a small bowl, then stir into yogurt just to incorporate.  Divide yogurt mixture evenly among tartlet pans.  Bake for 23-25 minutes, until the custard is no longer jiggly.  Refrigerate baked tartlets for 2-3 hours before serving.  Serve cold, topped with fresh or dried fruit.

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Nutritional Analysis (estimated using SparkPeople’s recipe calculator): 297.2 calories per serving (6 servings per recipe), 15.3 g fat, 1.5 g fiber, 7.1 g protein.

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