Friday, August 13, 2010

Escapin to the Islands Mon

It's Friday! And one of my co-workers has just returned from the Bahamas. So he brought us all rum coconut cake! One wiff of this stuff left no doubt that it was soaked in rum....but you couldn't taste it because of all the coconut! (I'm pretty sure that he only felt this cake was acceptable at work because he's French and feels like we should also have wine with lunch! ;-))



I ate, savored and pretended I was sitting on a beach....

Thursday, August 12, 2010

A new twist on a "southern delicacy"


First - I just found out that these are made in Chattanoga - so I guess that makes them a southern treat?

When I was a kid - I LOVED moon pies. It was a toss up between chocolate and banana. All that waxy goodness...mmmmm. Since moving here I've also see strawberry (eww) and peanut butter (too scared to try that one!). This last weekend I found the one above: both crunchy AND minty...hmmm.

It was yummy! More cookie and less marshmellow than the original. The package told me to "try it chilled!". So when I got home I put it in the fridge to cool it down....it's still there waiting for me to try it as a tasty treat!

Tuesday, August 3, 2010

What's for dinner? Egyptian Koshary

My friends Sean & Sheyenne recently went to Egypt to visit her parents. I loved looking at their pictures while they were gone and reading about their adventure! A couple weeks ago Sheyenne posted this recipe that was a meal they had had in Egypt. If you know me, I was pretty excited to see rice, lentils AND pasta in the list of ingredients (with that many carbs it HAS to be delicious!) I quickly learned that Sheyenne wasn't lying when she said she used every burner on her stove to make this. Here are the pans I used!

2 cups rice
1 Tbl vegetable oil
3 cups water
2 cups elbow macaroni
1 cups dried lentils
2 onions, chopped
4 cloves garlic, chopped
1 can chickpeas
3 Tbl white vinegar
1 can diced tomato
1 can tomato sauce
2 ½ tsp cumin
Dried friend onion

1. Start by stirring rice into the vegetable oil until it is all coated. Add 3 cups of water. Bring the water to a boil. Cover and reduce heat. Cook for 20 – 25 minutes.
2. Cook elbow macaroni as instructed on box.
3. Add one cup of lentils to two cups of boiling water (salt the water a little bit while it’s boiling). Cover and reduce heat. Cook for about 15 -20 minutes, or until they are the desired consistency.
4. Heat up a can of chickpeas
5. Add the onion/garlic chop to 2 Tbl vegetable oil. Cook and stir these for about 10 minutes until they are golden brown.
6. Once the onions are browned, add white vinegar.
7. Add in diced tomatoes, tomato sauce and cumin. Shake in some salt and fresh ground black pepper. Let the sauce come to a boil, then simmer for about 12 minutes.


Start with a layer of rice, then add the pasta. Add fried onions, chickpeas and lentils in separate lines on top of rice/pasta (or experiment in your presentation!)



Finally, add the sauce to the top. You can put the sauce in a bowl and just spoon some in on each bite if you prefer.


I LOVED the crunch of the onions in each bite..and I almost skipped this ingredient because I didn't have it on hand! Very filling and very yummy - which is good, because I'll be eating it for lunch for the rest of the week!