Hummus bit-Tahini 

(Garbanzo Bean Dip)

This dish is informally known as Hummus, and the version above is from the recipe of Madelain Farah in Lebanese Cuisine.

I learned from Joanne of Fifteen Spatulas in a YouTube video, that to get creamer hummus, you can take the skins off the garbanzo beans/chickpeas. I've long noticed that when I rinse canned chickpeas, the skins come off pretty easily while handling them; I just never knew how to use this valuable info. Now I do! I also heated the chickpeas in a pan with water, as I've heard that heating them helps, and the recipe called for some water. The water was necessary also for using an immersion blender. Anyway, I finally made hummus that was fairly creamy, so I was satisfied.

The recipe, which is very simple, calls for canned garbanzo beans/chickpeas. The only thing I left out was the garlic (what?!), as I can't have raw garlic. (Maybe some time, when I remember, I'll try it with roasted garlic, and see how that is.)

FifteenSpatulas Website, The Secret to *Really* Smooth Hummus

Fifteen Spatulas YouTube, The Secret to *Really* Smooth Hummus (Homemade Hummus Recipe)

Spaghetti, Roasted in Olive Oil, with Tomatoes

This spaghetti was roasted in some olive oil until lightly browned in places, and then cooked in canned tomatoes and tomato sauce (with added water). I added some frozen green peas for extra color and veggies. I then seasoned it with dried Italian herbs, dried basil, a little onion powder, and salt. Usually when I make this, I add extra pasta, so this time, I overcompensated, and added extra water! Therefore, it was a bit soupy, until I cooked it for extra time. After that, it became merely saucy. This just means it's nice to have with some bread, to soak up the extra sauce!

"Spanish Sauce"

#fbf : My grandma used to make this for me, and now I make it for myself. She always called it "Spanish Sauce," although I don't know that it's an authentic Spanish recipe. It generally starts with olive oil and onions, and always includes tomatoes and green bell peppers, with tomato sauce. Everything is cooked together until you feel it's "done." Grandma used to serve this sauce with eggs or over rice. It's very simple to make, and very delicious! 

Manaqish bil-Za'tar (Thyme "Pizza") 

This bread is popular for breakfast in Lebanon, according to the recipe from Anissa Helou in Savory Baking from the Mediterranean. It is a pita bread dough (Khobz Arabi), topped with a blend of olive oil and a dried herb mixture. Although this doesn't look like many of the photos I see on Instagram of the same bread, it puffed up in the hot oven and turned out to be very light. I was very satisfied with my first attempt at Manaqish. Yay! 

Anisssa Helou Facebook

Potato Pancakes

These were made with frozen shredded hash brown potatoes, an egg, salt, a little onion powder, and potato flour, pan-fried in olive oil. These are what my grandma would call "cold-potato pancakes" (as raw potatoes are used).

"Spanish Sauce" with Tomatoes & Green Peppers (another view)

Another view of a dish my Grandma called “Spanish Sauce,” that she often made. I don’t know that the recipe is actually from Spain, though. 

It consists of some onions and olive oil, but is mostly tomatoes, green bell peppers, and tomato sauce. You can use canned tomatoes and sauce, and frozen peppers, if that’s easier. Grandma would have to make dinner for her family quickly after coming home from work, so she’d completely understand.

She served it over rice, and also with egg omelettes.

"Spanish Sauce" with Tomatoes & Green Peppers

A dish my Grandma called “Spanish Sauce,” that she often made. I don’t know that the recipe is actually from Spain, though. It consists of some onions and olive oil, but is mostly tomatoes, green bell peppers, and tomato sauce. 

You can use canned tomatoes and sauce, and frozen peppers, if that’s easier. Grandma would have to make dinner for her family quickly after coming home from work, so she’d completely understand.

She served it over rice, and also with egg omelettes.