Rosemary Iced Tea

rosemary-iced-tea

As this posts, I am in sunny Pakistan – visiting family, wearing salwar kameez, playing with cute babies, trying to keep up with the conversation using my 101 Urdu, piercing my nose (maybe?), drinking copious amounts of tea, vacationing in the beautiful mountains near Osama bin Laden’s house, eating biryanis and dancing to Bollywood songs.

PS I am not trying to sound like some annoying swanky jet setter – the last time we made this trip was over three years ago.

Rosemary Iced Tea

Time for another Secret Recipe Club! I was so happy to be matched this month with Devon from deli-cute-tessen.com, because I am always on the lookout for new vegan recipes to try. Deli-cute-tessen has tons and they look just delicious.

Besides cooking, Devon also loves crafting. She is from Montreal, and works for a non-profit called Apathy is Boring (isn’t it?), which is an organization that encourages youth to be more active in their communities and in their governments, which I think is just awesome.

For reasons of not having a lot of time to cook (as running around like a crazy person preparing to be gone half the month), as well as not wanting to cook a big pot of something that we wouldn’t be able to finish before we left, I chose one of the simpler recipes. However, the rosemary iced tea was just the perfect thing to calm my frazzled nerves and to sip sweetly whilst packing. I love herbs that are normally used in savory dishes used in a sweet way, it makes for a perfect balance.

Rosemary Iced Tea

4 sprigs fresh rosemary
handful of fresh mint
2 litres water
2 green tea bags
4 Tbsp agave nectar
2 Tbsp lemon juice

Boil 2 cups of water with tea bags, remove from heat and add 2 sprigs rosemary and the mint, roughly chopped, plus agave and lemon juice. Cool, strain into a picture and top with the rest of the cool water. Taste and adjust agave/lemon juice if necessary.

Serve in glasses with ice and a rosemary sprig garnish.

This was lovely, thanks so much for the recipe, Devon! I have my eye set on some more involved ones for when we come back, particularly this Vegan Grapefruit and Olive Oil Cake – yes please!

Prelude to Valentine’s Day with Red Food: Harissa; and Quinoa Salad with Fennel and Pomegranate

quinoa-fennel-pomegranate-salad

This Saturday, the weekend before the much loved/dreaded Valentine’s Day, my sister had a potluck with her work friends. As she is aware of my enthusiasm for potlucks, she invited Zoeya and me. The theme was Red Food. (Sidenote: this was not my first Red Food potluck). She made a delicious baked spaghetti and one of her friends brought an amazing red velvet, white chocolate and raspberry trifle – no beef, we asked. My contribution was a harissa-esque dip served over hummus, and a quinoa salad.


I tried to shape the harissa into a heart!

Here’s something spicy you can make for your lovah: harissa. I use the term “harissa” loosely – this was more of a dip than a sauce or paste, and I made it not-too-spicy lest there be wimpy tongues at the party, but honestly the heat could have been to be turned up a notch (next time!). The other silly thing I did was that after I blitzed it the first time I decided that in color it wasn’t red enough for a red food party so I added some tandoori masala thinking that spices were spices. Mistake! Although it still tasted good, it starting smelling distinctly Indian instead of a North African…so next time, paprika.

This is very versatile! Use as a dip, condiment on salads or sandwiches, or as a wet rub or part of a marinade. I served it over hummus.

Red Pepper and Sun-dried Tomato Harissa

3 red peppers
heaping tsp each cumin and coriander seeds
seeds from 2 cardamom pods
5 cloves
1 jar sun-dried tomatoes (minus the several I ate)
heaping tsp paprika
salt & pepper
1/2 – 2 tbsp red pepper flakes, depending on how hot you want it (maybe a little less for a dip and more for a condiment or wet rub)
1 tbsp olive oil

Heat oven to 450° Roast the red peppers by placing them directly on the oven rack and roast until blacked, turning once. Remove to a glass bowl and cover to sweat them (so it will be easier to take the skins off). Once cool, remove stems, seeds, and skins.

In the meantime, in a dry skillet toast cumin seeds, coriander seeds, cardamom seeds and cloves. Grind to a powder with a mortar and pestle or spice grinder.

Combine all ingredients in a food processor and process to a thick paste. Taste and adjust seasoning if necessary.

I also made:

I had my Persephone Salad in mind, but was in the mood to make something with quinoa. I found this recipe for Quinoa, Fennel, and Pomegranate Salad online, which looked delicious, but I still wanted to make pomegranate vinaigrette so I combined the two!

Quinoa Salad with Fennel and Pomegranate

For the quinoa
1 1/2 cups quinoa, rinsed (red if possible! I couldn’t find it so used tricolored)
olive oil
2 bulbs fennel, sliced (reserve fronds)
4 cloves garlic
tsp cumin seeds
tsp chili powder
handful fennel fronds (removed from stalk), chopped
handful cilantro, chopped
handful mint, chopped
1 head red leaf lettuce, chopped

Bring 5 cups of water to a boil. Add quinoa, reduce to a simmer, and cook covered until quinoa is tender, about 15 minutes. Drain.

In the meantime, heat olive oil to medium high and saute fennel and garlic with salt & pepper until fennel is very tender. Add cumin seeds and chili powder and saute for another minute.

Toss warm quinoa with fennel, herbs, and lettuce (I just love tossing warm things with lettuce because it makes it super green and wilts it just slightly).

For the vinaigrette
3 tbsp pomegranate molasses
3 tbsp sherry vinegar
1 tbsp honey
salt & pepper
6 tbsp olive oil

Whisk all together.

Toss quinoa and vinaigrette together, and top the whole thing with 1/4 cup or so pomegranate seeds

Someone enjoyed dinner (although she was more a fan of the spaghetti than the salad).


Zoeya’s favorite thing to say to me nowadays is “I am waiting patiently, but you are taking TOO LONG!”

Greek Pizza with Lamb Meatballs

thumb_greek-pizza

Pizza is a surefire hit at our house. Zoeya is absolutely gleeful when I tell her we’re having pizza for dinner and Shan, although more subdued, usually ends up eating more than his fair share. I love to make pizza at home because it feels like a treat but it’s actually pretty healthy.

This particular pizza made me nervous until the end. I made a whole wheat dough when I usually make white, so I was anxious to see how that would come out. The components themselves weren’t perfect: the meatballs a little in need of salt, the sauce WAY too salty (must remember that happens when you reduce reduce reduce), the salad on top a little too lemony, but when put together a little miracle happened and the flavors melded just right.

Small disclaimer: As much as I love to spend a good chunk of my weekends in the kitchen, making pizza dough from scratch, pizza sauce from scratch, meatballs from scratch, none of them particularly difficult in themselves, was altogether more time-consuming than I would have liked. Luckily, all three of these things are easy to make double and freeze. If I ever get better at planning ahead, that’s going to be my strategy.

To save a little time, instead of making meatballs, you could just saute the ground lamb with the garlic, herbs and spices and top your pizza with the mixture, but I made meatballs so I could have some leftover. We ate them the next night as wraps with yogurt and cucumber. They’d also be great just by themselves with a side of lentils.

So with no further ado:

Greek Pizza with Lamb Meatballs

For the dough:
I used the pizza dough recipe from Vegan with a Vengeance which I wrote about here, substituting a cup of whole wheat flour for a cup of the white flour. I can report that this turned out wholesome and yummy and is my new recipe.

For the pizza sauce:
olive oil
2 garlic cloves, chopped
seasoning (you can adjust accordingly for the type of pizza) – 1/2 tsp garam masala, 1 tsp paprika, 1 tsp dried oregano
4 good-sized tomatoes (and can I just say that ugly farmer’s market tomatoes brilliantly outshine the perfect-looking yet tasteless grocery store tomatoes), peeled and chopped
salt

Heat olive oil and add garlic, garam masala, paprika, and oregano. Cook, stirring, for a few minutes, then add tomatoes, salt (be conservative! This is going to reduce down quite a bit) and a cup of water. Simmer, stirring occasionally so that it doesn’t burn, until tomatoes are completely broken down and sauce is nice and thick. If the sauce thickens before your tomatoes break down, add more water and repeat. Makes enough for a thin layer on 2 pizzas.

For the meatballs:
4 cloves garlic, finely chopped
1 tsp garam masala
1 tsp paprika
1 tsp cumin
salt & pepper
zest of 1 lemon
small handful mint, finely chopped
small handful basil, finely chopped
scant 1/2 c bread crumbs
1 egg
1 lb ground lamb
olive oil

Preheat oven to 400 degrees. Stir well everything through the egg in a glass bowl, then add lamb and mix until everything is just combined. Heat olive oil in Dutch oven or oven-safe pot. Roll medium sized meatballs (about 1 1/2 tbsp) and place in pot. Brown on one side, then turn with spoons to brown on the other. Cover and finish cooking through in oven.

For the pizza
Pizza dough, pizza sauce and meatballs from above (you’ll have leftover meatballs)
Red onion, thinly sliced
Feta, crumbled
Spring lettuce dressed in olive oil and lemon juice

Heat oven to 500 degrees (hot!). Divide dough in half and roll out, toss, etc., then place onto 2 round stones or baking sheets greased with olive oil (or do one by one). Cover with a layer of pizza sauce and sprinkle with quartered meatballs, red onion, and feta (just a good sprinkle, you’re not trying to cover the whole thing like you would with motz). Bake for 12-16 minutes. Remove from oven and top with dressed greens, which will wilt prettily from the heat.

Slice and serve. Opa!

Note: garam masala is obviously not Greek, but I throw it in because it’s always in my kitchen and contains a lot of the same spices used in Greek cooking. You don’t need to run out and buy it if you don’t have it, just use cinnamon, cumin and black pepper, or whatever combination you like.