Majudra – Middle Eastern Peasant Food

posted in: vegetarian | 1

Majudra, majadra – however you spell it – spell it my new fave comfort food. Cheap, warm, perfect as a salad topping, caramelized onions – can it get any better?
I had seen this as a recipe, and I have had the recipe, but I had not made it yet. Then, 2 weeks ago I went to The Grape Leaf in Louisville and ordered this. I LOVED IT. But, I knew the caramelized onions would have to be more prominent for me!
So, I had everything I needed in my pantry when I moved this week, so I decided to make this…

1 1/2 cup rice
3 cups water, boiling
2 cloves chopped garlic
olive oil

3/4 cup green lentils (no need to pre-soak)
2 cups water
1 tsp cumin

2 onions, thinly sliced
olive oil

Heat olive oil and pour in rice – cooking till opaque – like you would risotto. Pour in water and garlic – simmer with lid on till done.
Cook lentils till done but not mushy – then add seasonings.
Sauted onions, stirring a few times – not a lot.
Bowl: rice, lentils, caramelized onions. Top with either melted butter or olive oil.
Next time: I’ll make it with more cumin and brown rice, maybe switch out the all olive oil for half oil and butter on the onions.


Maple Glazed Roasted Winter Vegetables with Ginger (2010.7)

posted in: Vegetables, vegetarian | 0

I liked this recipe. It was from a health magazine and put a twist on my normal roasted vegetables. Maple syrup instead of olive oil was the main topping and the bits of real ginger in there made this better than it would have been without it.

I changed the quantities based on what I could find in the store:

1 lb brussel sprouts, halved
2 medium carrots, coined
3 medium parsnips, coined
other winter veggies that you like
3 tsp real dark amber maple syrup
1 inch ginger, peeled and chopped
salt to taste

Put all on baking sheet. Drizzle with syrup. Bake at 450 for about 25-35 minutes tossing to keep it from burning.
I’m finishing up mine today.

Caramelized Red Onion and Feta Sandwich

posted in: vegetarian | 0

I think caramelized onions are some of the world’s most perfect foods! And today, on a snow day (we got 6 inches), it was amazing.

1/4 large red onion
1 tsp olive oil
splash of blush wine
2 T feta cheese
arthur thin – whole wheat

I sliced the onion, heated a little olive oil, got them going. Took about 20 minutes. Splash of wine and occassionally putting water in there. Topped it with feta and squirted a little mustard.
Tomorrow, I think I might make another one – maybe on a salad this time! My side dish was yummy homemade sweet potato baked fries.