It’s fall, and it’s chili

Fall is here!

Here’s a weather appropriate meal for you: Chili (with coffee, cocoa, beer and lots of beef) and cornbread (to which I added cheddar, jalapeños, and scallions). Had a bunch on the first cold night, on the second cold night, and froze the rest for the next cold night!

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Catch up

Chickpea and cilantro dip

With homemade pita chips

Roasted butternut squash

Spinach salad with Brie and roasted butternut squash

Sundried tomatoes risotto

First time making my mommy’s meatballs:

they have beef, onions, potatoes, parsley, breadcrums, cumin, egg, salt and pepper

Cooked in spicy tomato sauce (and eaten with rice, but we devoured them too quickly to photograph)

It’s not my fault you don’t like cake

When asked what kind of cake she would like for her birthday, Melay replied that she doesn’t like dessert and would much rather have her very own Seniyeh, the Palestinian beef casserole that I learned how to make over the summer with my uncle Menny and that I made two weeks ago for dinner. And so, that’s what she got. Here’s a step-by-step:

Sautee a very large onion in olive oil

Mix together black pepper, allspice, cumin, coriander, and turmeric

Add to onion


Add ground beef and salt and sautee

When it’s all nice and brown take it off the heat

Toast some pine nuts


Chop up some parsley

Mix those in

Chop up some tomatoes and let the juice run a little bit

Layer the beef and tomatoes in an oven safe dish and cover with Tehini sauce (which I made from Tehini from Nablus that I brought back with me, lots of garlic, salt and lemon juice). Wrap in foil, and bake this concoction in 300 degrees for 20 minutes. If we all just ate this there would be peace in the middle east.