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!
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)
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
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.