Healthy Carrot Soup

This was based on the recipe of Kouzounas Kitchen. I was inspired by her recent Instagram Live demonstration of how to make this soup. It was also convenient to try, after I had already steamed carrots in an oven-safe parchment bag. I wanted something simple and nourishing.

I made a much smaller batch than the recipe, with olive oil, chopped onions, the steamed carrots, some cumin and dried basil and mint, water, and salt. I also added some cinnamon, as I thought was mentioned in the Instagram Live video. I don't mind unblended soups, so I left it as it was; I added creamy whole-milk yogurt (not pictured), instead of coconut milk, which I didn't have. (The soup is supposed to be vegan, suitable for those observing Lent, and I thought maybe it wouldn't be nice to show off the dairy. )

The soup was warm and comforting. Hopefully I'll make it again some time soon, when I have coconut milk.

Kouzounas Kitchen Website, The Governor Olive Oil Review & Healthy Carrot Soup Recipe

Instant Poha/Aval Idli 

(Steamed South Indian Dumplings)

These were from the recipe of Hebbar's Kitchen. These are "instant," because the batter is ready to steam in about a half-hour, versus a much longer traditional process of soaking, grinding, and fermenting legumes and rice.

Poha/Aval are rice flakes, pounded flat, which cook more quickly than regular rice. In this case, just to be safe, I put the flakes in a coffee/spice grinder first, before soaking them in yogurt. Another key ingredient here is rice rawa/idli rava, for which I used Cream of Rice (as I believe it's the same). This is also soaked in yogurt. That, along with salt, water, and "a pinch" of baking soda, makes up the batter. The trick is, to get the pinch of baking soda right, as that helps lighten the batter. (It can help to watch a video of the recipe, where available.)

As this was a new method and recipe for me, I decided to steam it the first time on the stove, using 2 different kinds of non-stick egg poachers (not sponsored). Now that I have a better idea of the process and results, I can try it again, with an idli-rack. ... These Idlis were light, and my favorite way to enjoy them, was with chutney powder and coconut oil. 

Hebbar's Kitchen Website, Poha Idli/Instant Poha Idli Recipe/Aval Idli Recipe

Hebbar's Kitchen YouTube, Poha Idli/Instant Poha Idli Recipe/Aval Idli Recipe

Thai Massaman Curry 

with Veggie Crumbles, Carrots, & Potatoes

I made this using store-bought massaman curry paste. I made this based on the Beef Massaman Curry of Hot Thai Kitchen. It was spicy and a little sweet, and actually tasted best after 3 days.  The only thing was, this curry paste was very rich, with a lot of oil. (For that reason, I'm not sure I'd buy it again. Of course, I could make my own, but sometimes it's nice when someone else helps me out.) Therefore, I couldn't eat much at a time, no matter how good it was. Keeping this in mind, next time, I'll use less curry paste. (There's plenty left, still, for a "next time.") I stashed half of the curry sauce in the freezer, for one of those times I need to order my own personal take-out. 

Hot Thai Kitchen Website, Beef Massaman Curry Recipe

Hot Thai Kitchen YouTube, Beef Massaman Curry Recipe

Baked Qatayif 

(Pancakes with Ground Almonds)

Now for something sweet! Here are Baked Qatayif (Pancakes with Ground Almonds). I wanted to make real Qatayif, Arabic pancakes filled with nuts, then baked or fried, and sweetened with a sugar syrup. Sounds yum! But ... it would be too rich for me, so I'd never made it before. Another thing is, while I enjoy pancakes, I find it difficult to stand at the stove long enough to make a batch, sometimes. What a bummer! Now, how could I make it more suitable for me?  Recently, I found an answer ...

I made Baked Pancakes, in a muffin pan! This was according to the Kitchen @ Hoskins method in the recipe for Baked Pumpkin Pancakes. I used the Basic Pancake batter from Mom's Big Book of Baking, by Lauren Chattman, except: I used 2 Tbsp almond filling instead of sugar, added 1 Tbsp rosewater and 1/2 tsp vanilla extract to the liquid, and used a little less milk.

The filling I used was from Lebanese Cuisine, by Madelain Farah, for her Qtayif recipe. The only difference was, I used 1 cup ground almonds instead of walnuts, and added a little extra rosewater. I stored leftover filling in the fridge, to use elsewhere.

I added some batter to each of the muffin liners in the muffin pan, sprinkled in some almond filling, and then covered it with more batter. Towards the end, there wasn't quite enough batter to cover the almonds, so they became more of a streusel topping. I baked it all at 375 F, for about 26 minutes. When I would eat one of these goodies, I'd reheat it gently, and then drizzle some sugar syrup on it. (Note: errant almond topping sticks to the pan, so it helps to at least wipe it off, after baking, while the pan is still somewhat warm.) I hope someday to try the real thing, but until then, I'm glad I have a substitute!

To illustrate what the real deal looks like, I've taken the liberty of adding links below, to YouTube videos of SmileyGirl230 making Atayif (just the pancakes), as well as Atayif bil Jibneh (pancakes filled with cheese, and baked). While I have never made her Atayif before, I have made other of her recipes, and they were outstanding! I have also added a link to Najat's Kitchen on YouTube's video of Atayef (with English subtitles), as she uses a walnut filling. While I have not made this particular recipe, I thought it would help to illustrate the traditional version. 

Kitchen @ Hoskins Website, Pumpkin Streusel Pancake Cups  

SmileyGirl230 Facebook

SmileyGirl230 YouTube, Atayef - The easiest pancakes you will ever make 

SmileyGirl230 YouTube, Atayef bil Jibneh - Lebanese pancakes with cheese 

Najat's Kitchen YouTube, How to make Atayef (Arabic Pancakes) (with subtitles)

Iraqi Chickpea Sambusak 

(Baked Filled Pastries)

This was from a recipe on the Allrecipes website. I usually like to make Hamantashen (triangular filled cookie/pastries) at this time of year for the Purim holiday, but this year decided to try something different. This savory recipe is a traditional Iraqi Purim goodie. It's meant to be deep-fried, but here, I've baked it. I made a dozen of these a few days ago, and put them in the freezer. Perhaps I'll try pan-frying some of the others. 

The filling is easy to make, and can be made separately, the day before, and left in the fridge. The dough is also easy, and needs only 10 minutes to rest. The trick when filling the Sambusak is, don't over-fill. You need some plain dough for the edges where the top and bottom of the dough meet, so they'll stick together and stay closed. If there's a bit of filling on that part of the dough, it won't seal well. I liked this simple recipe.

Allrecipes Website, recipe by Nurit Cusack, Sambusaks (Samboosaks) with Chickpeas

Youvetsi 

(Greek Baked Orzo, Tomato, & Chickpeas)

This was from the recipe of Mia Kouppa. I made it very similar to the recipe, but used some leftover chickpea filling (for the Sambusak post above), instead of plain canned chickpeas. I have to put chickpeas through a food processor or the equivalent, or it's not good for me to eat them. Therefore, the chickpeas disappear into the dish. The result was creamy and comforting, and I'm sure I'll make it again! 

Mia Kouppa Website, Youvetsi with chickpeas

Sesame Udon Noodles,

 with Green Peas

This was based on the Spicy Peanut Seasame Noodles from Peas Love & Carrots. Although I made it a little differently than the recipe, based on what I had around and what I can have, I was so glad to be able to try it. I really like noodles, and these were great. 😄 (I hope it comforts her a little to know how much of a difference she makes in so many lives, with her enthusiasm, good cheer, and recipes. 🌼)

Peas Love & Carrots Website, Spicy Peanut Sesame Noodles