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    fresh lemon juice

    Mediterranean Rice Salad

    September 7, 2018

    rice, salad, wine
    rice, salad, wine

    Delicious flavors of sumac, mint and lemon paired with fresh vegetables pack a punch in this tasty salad.

    One of my all-time favorite salads is fattoush. Fattoush is a Lebanese salad that is loaded with veggies, boasts a lemony flavor and the pièce de résistance, toasted pita bread! The problem with fattoush is shortly after the salad is made, the bread gets soggy and that's it for me, I don't do soggy bread. I wanted to create a recipe that had all the delicious flavor of fattoush but held up to time. This Mediterranean Rice Salad is packed with flavor, loaded with veggies and a perfect meal or side dish.

    Sumac

    Sumac is one of the mostly widely used spices in Lebanese cooking. Sumac trees are plentiful in Lebanon and yield a fruit that is ground into the reddish powder we know as sumac. With a bold lemon, tangy flavor, it packs a punch and brightens any dish. Sumac, with the addition of lemon and mint create a unique flavor that is light and refreshing in this salad. 

    Wine Pairing

    Tomatoes, cucumbers, radishes and peppers along with black rice are the basics to this recipe. Of course mixing and matching veggies and varieties of rice are totally doable to suit your preferences. I love how these hearty veggies can hold up to the rice and flavor of the sumac, lemon and mint. The salad is also a perfect companion to a Dry Riesling. Pacific Rim Dry Riesling ($12) is a perfect Columbia Valley wine to go with this meal. The wine is crisp, dry and lush, quite a bit different than your standard Rieslings. Aged in stainless steel, it has a crisp, sharp flavor that holds up to the lemony, tangy flavor of the sumac and lemon in the rice salad. 

    wine, pacific rim, riesling

    This dry riesling is the perfect pairing with this Mediterranean Rice Salad

    Whether you are planning a BBQ, family dinner, school or work lunches, this salad will sure to please a crowd.

    #PacificRimWine
    #TheresARieslingForThat

    As always, I love seeing your creations! Be sure to tag me if you give this a try, Instagram @CosettesKitchen or post on my Facebook Page.

    XOXO
    Cosette

    rice, Mediterranean, riesling, wine

    Dry Riesling is perfect with this bold lemony salad.


    Print Recipe
    Mediterranean Rice Salad
    rice, salad, wine
    Course Side Dish
    Cuisine Lebanese
    Keyword fall, rice, salad, side dish, summer, wine
    Servings
    servings
    Ingredients
    • 2 cups prepared, cooked black rice cook according to package directions, can sub other rice
    • 4 cloves garlic
    • 1 tablespoon sumac
    • 2 teaspoon dried mint
    • ½ cup olive oil
    • ½ cup fresh lemon juice
    • 2 teaspoon kosher salt
    • ½ red onion, diced
    • ½ large English cucumber, chopped
    • 4 large radishes, chopped
    • 1 large red pepper, chopped
    • 1 small bunch Italian parsley, chopped
    • 1 cup cherry tomatoes
    Course Side Dish
    Cuisine Lebanese
    Keyword fall, rice, salad, side dish, summer, wine
    Servings
    servings
    Ingredients
    • 2 cups prepared, cooked black rice cook according to package directions, can sub other rice
    • 4 cloves garlic
    • 1 tablespoon sumac
    • 2 teaspoon dried mint
    • ½ cup olive oil
    • ½ cup fresh lemon juice
    • 2 teaspoon kosher salt
    • ½ red onion, diced
    • ½ large English cucumber, chopped
    • 4 large radishes, chopped
    • 1 large red pepper, chopped
    • 1 small bunch Italian parsley, chopped
    • 1 cup cherry tomatoes
    rice, salad, wine
    Instructions
    1. Prepare your rice according to package directions. Let cool overnight in the fridge.
    2. In a large bowl, pound your cloves of garlic using a mortar. Add in your sumac and dried mint. Add your lemon, olive oil and salt and whisk mixture all together. Add your rice to your dressing mixture.
    3. Prepare your vegetables, chopped in small pieces and add to salad.
    4. Mix salad to incorporate dressing and vegetables well.
    5. Enjoy as is or top with chicken, salmon or other protein to create a full meal.
    Recipe Notes

    **You may need to add a bit more olive oil the next day as the rice absorbs the liquid. Adjust as needed. 

    Share this Recipe

    Creamy Hummus

    March 31, 2018

    Creamy Hummus

    Stop what you are doing right this second and grab a bag of garbanzo beans and take them for a soak! Seriously, you NEED to make this hummus right away and you will thank me. I have strived to get the super creamy hummus many, many times. I will say, that having a very high powered blender or food processor is key, I recently got a Wolf Blender and couldn't be happier with it! If you don't have one, definitely invest in one that you can use for dips, soups, spreads and smoothies. It's worth it! 

    I grew up eating hummus, so basically before it was cool and popular. What's not to love? Garlic, lemon, creamy beans, and tahini, it's a superfood like none other! I'm glad it's gained popularity and people have come to realize how amazing it really is for you. There are so many variations to making hummus, some that don't even require chickpeas! This is a VERY classic Mediterranean version, nothing fancy, just simple ingredients that meld together so incredibly well.

    Tahini ~ Sesame Paste

    The key to this recipe is tahini, many recipes call for adding olive oil to the hummus mixture itself, traditionally it is just used to top the hummus. The tahini is what gives it that creamy texture and depth of flavor, so be sure you are using good quality tahini when preparing. This process of preparing the beans is very specific to making hummus, this creates a very, very soft bean that is perfect for hummus. If you're preparing garbanzo beans for salads or anything else, these will be too soft. 

    Traditional Method

    There are definitely shortcuts to making hummus but the classic way includes an overnight soak then cooking to ensure very soft and creamy hummus. Another trick is adding baking soda to your garbanzo beans to help them soften even more, it changes the pH in the water creating a better environment for the skins to soften. The baking soda also helps to reduce the gas that beans will generally give you, bonus! With all these great tips and tricks, you are just a few hours away from beautiful and delicious hummus and you will NEVER go back to store bought. 

    Canned Beans

    You can ABSOLUTELY still use canned garbanzo beans if you don't have time to soak or just want hummus a little quicker. It is still crucial to boil down your beans, without this step you'll be left with chunky hummus. Once boiled and cooled, you'll follow the same steps to creating the perfect hummus.

    Instant Pot

    My Instant Pot is one of my favorite kitchen appliances, especially with beans!!! It makes a long process super quick. The beauty of using the Instant Pot is the ability to skip an overnight soak if you forget. 

    1. Place dried beans into your Instant Pot and cover with water by 2 times. Omit your baking soda but add in your garlic and bay leaves.
    2. Set your Instant Pot to high pressure, beans for 45 minutes.
    3. Quick release after 5 minutes and check the texture of your beans. 
    4. They should be soft and ready to process after cooling, continue with same steps as traditional method. 

    Tips and Tricks

    A few things to consider when making hummus that will ensure you have the BEST results!

    1. Process cooled beans: Processing the chickpeas when they are too warm/hot can make your hummus too thick and more like a paste instead of that creamy texture that you want. I recommend processing once your mixture has fully cooled to room temperature. 
    2. Ice cubes: Some folks may think it's weird to add in ice cubes to make hummus but it allows the mixture to stay creamy and also gives it that bright and vibrant color.
    3. Baking soda: Adding baking soda to your cooking beans is a old trick that helps to soften the skins. If making traditional dried beans adding it during the soak process and then again when boiling really gives the best texture. If using canned beans, adding to the boiling process helps to break down the skins - no more peeling skins!!!
    4. Thinning out: If you process your hummus and realize it's too thick, you can always thin out by adding some more cold water and or lemon juice if it needs a little more zing. 
    5. Instant Pot: If you choose to use the Instant Pot without soaking beans, be aware that they may cause more gas. Yes, the soaking process actually helps to eliminate some of the properties that cause gas. The hummus will still taste amazing and you'll have wonderful results, but maybe a little more gas.
      More about the degassing process (oligosaccharides) from Taste of Home

    I hope you enjoy this hummus recipe as much as my family does. Remember, eating healthy and balanced doesn't need to be expensive. A bag of beans goes a long way and is a great way to enhance your family's diet and menu.

    As always, I love seeing your creations. Please leave a review or share your dish with me on social media which lets me know what is working for you! You can find me on Facebook,  Instagram, Twitter and Pinterest. For more delicious recipes to your inbox, sign up for my newsletter!

    xoxo,
    Cosette

    FeedFeed
    Catch me make this delicious hummus on Afternoon Live
    • Chickpeas soaking
      Get your garbanzo beans soaking in a large bowl of cold water, cover about 2" and add in ½ teaspoon baking soda. Let sit overnight.
    • Boiling garbanzo beans
      Day 2, drain your chickpeas that were soaking and give them a rinse. Transfer to a large pot, cover with water and add in 1 bay lead and 4 cloves of peeled garlic.
    • Garbanzo Beans
      Be sure to skim the white stuff that comes to the top of the pot while boiling. Skim and boil for about 45 minutes to an hour.
    • Garbanzo Beans, hummus
      Once your beans are super soft and skimmed, drain. It should be very soft.
    • Garbanzo beans, hummus
      Let your beans cool to room temperature.
    • garbanzo beans, hummus
      Finally, begin blending. You'll add your tahini, lemon juice, ice cubes, water and beans together into your high powered blender to process. See full details below.

    Recipes to try:

    Lamb Skewers with Hummus
    Fasolia bi Zeit (Beans with Olive Oil)
    Baba Ganoush

    If you have leftover aquafaba, try out my friend Candice's Dalgona Chocolate Milk or Dalgona Matcha Latte drink!

    Print Recipe
    Creamy Hummus
    Creamy Hummus
    Course Appetizer, Side Dish
    Cuisine Lebanese
    Keyword lebanese, side dish, snack
    Prep Time 20 minutes
    Cook Time 1 hour
    Passive Time 8 hours
    Servings
    cups
    Ingredients
    • 1 cup dry garbanzo beans, soaked overnight or 2 cans garbanzo beans, drained and rinsed
    • 1 teaspoon baking soda, divided
    • 1 leaf bay leaf
    • 4 cloves garlic, divided
    • 5-6 ice cubes
    • ¼ cup tahini
    • ⅓ cup fresh lemon juice adjust to taste
    • a few tablespoons cold water, as needed adjust as needed to smooth
    • 1 teaspoon salt to taste adjust to taste
    • olive oil to top
    • toasted pine nuts to top
    • chopped parsley to garnish
    • paprika to garnish
    Course Appetizer, Side Dish
    Cuisine Lebanese
    Keyword lebanese, side dish, snack
    Prep Time 20 minutes
    Cook Time 1 hour
    Passive Time 8 hours
    Servings
    cups
    Ingredients
    • 1 cup dry garbanzo beans, soaked overnight or 2 cans garbanzo beans, drained and rinsed
    • 1 teaspoon baking soda, divided
    • 1 leaf bay leaf
    • 4 cloves garlic, divided
    • 5-6 ice cubes
    • ¼ cup tahini
    • ⅓ cup fresh lemon juice adjust to taste
    • a few tablespoons cold water, as needed adjust as needed to smooth
    • 1 teaspoon salt to taste adjust to taste
    • olive oil to top
    • toasted pine nuts to top
    • chopped parsley to garnish
    • paprika to garnish
    Creamy Hummus
    Instructions
    Preparing the beans
    1. The night before you want to make your hummus, soak your dry beans in a large bowl filled with the beans and water to cover the beans about 2". You'll want to leave room for them to expand. Add ½ teaspoon of your baking soda to this mixture and let sit 8 hours or overnight.
    Making Hummus
    1. Drain your soaked beans and give them a quick rinse. (if using canned beans, rinse and drain then continue as directed). See instructions above if using Instant Pot method.*
    2. Add beans to a large pot, fill with water to cover the beans about 2" or more. Add in your bay leave and 2 cloves of peeled garlic and your additional ½ teaspoon of baking soda.
    3. Bring beans to a boil on medium-high heat, continuously skimming the top foam.
    4. Continue this process for 45 minutes to an hour on medium-high heat.
    5. Once the beans are soft, drain (you can reserve the liquid if you'd like, this is aquafaba which is used in place of eggs in many dishes). Remove the bay leaf, keep the garlic cloves with the beans.
    6. You'll want to let your beans cool to at least room temperature, processing warm beans will result in a very thick and paste like consistency.
    7. Once your beans have cooled, in a high powered blender or food processor, add your beans, ice cubes, remaining 2 garlic cloves, tahini and lemon. Blend, add a few tablespoons of water as needed to thin.
    8. Taste and add in salt and any additional lemon (to taste). If your mixture is too thick, thin out with some additional water, one tablespoon at a time.
    9. Scoop out into dish, and top with your adornments. Enjoy with pita bread, veggies or chips.
    Recipe Notes

    *Hummus can be frozen in a freezer safe container, top with a thin layer of olive oil on top, seal and can be stored for up to 4 months. Remove from freezer and place in fridge when ready to use.   

    *Instant Pot method:

    1. Place dried beans into your Instant Pot and cover with water by 2 times. Omit your baking soda but add in your garlic and bay leaves.
    2. Set your Instant Pot to high pressure, beans for 45 minutes.
    3. Quick release after 5 minutes and check the texture of your beans. 
    4. They should be soft and ready to process after cooling, continue with same steps as traditional method. 
    Share this Recipe

    Lemon Blueberry Bundt

    July 25, 2017

    You know how there are some things you NEVER forget from your childhood? Like your first new bike, your first kiss, your first car...well, I also never forgot this amazing cake my mom would always make. 

    The bundt, it's such a simple but elegant cake. Good enough for a BBQ but also perfect for a formal dinner party. My mom would make this cake all the time, especially in the fall filled with apples, cinnamon and walnuts. Something about the way the apples cooked between the batter made it so divine. Sweet but not too sweet, slightly dense but yet still light and fluffy. I don't typically like messing with perfection but I thought, what if this cake was filled with seasonal fruit??? The batter is perfect, so why not enhance it with blueberries, it could only be sensational! 

    I hope you enjoy this cake as much as I do. Whether you fill it with blueberries, enjoy it plain or find something even more amazing. I would love to see your creations! Tag me on Instagram @CosettesKitchen or post on my Facebook Page.

     

     


    Print Recipe


    Lemon Blueberry Bundt

    This bundt cake is amazing and perfect for any occasion. Serve plain or with some ice cream on the side.

    Course Dessert

    Prep Time 20 minutes
    Cook Time 1 hour

    Servings
    slices


    Ingredients
    Blueberry Filling
    • 1 cup fresh blueberries
    • ¼ cup brown sugar

    Cake
    • 5 eggs
    • 2 teaspoon vanilla extract
    • 1 splash bourbon or whiskey optional
    • 1 lemon zested
    • 2 cups sugar
    • 3 cups flour
    • 3 teaspoon baking powder
    • ½ teaspoon kosher salt
    • 1 cup canola or vegetable oil
    • ½ cup orange juice

    Glaze
    • 2 cups confectioners sugar
    • 2-3 tablespoon fresh lemon juice
    • 1 teaspoon whole milk or half and half

    Course Dessert

    Prep Time 20 minutes
    Cook Time 1 hour

    Servings
    slices


    Ingredients
    Blueberry Filling
    • 1 cup fresh blueberries
    • ¼ cup brown sugar

    Cake
    • 5 eggs
    • 2 teaspoon vanilla extract
    • 1 splash bourbon or whiskey optional
    • 1 lemon zested
    • 2 cups sugar
    • 3 cups flour
    • 3 teaspoon baking powder
    • ½ teaspoon kosher salt
    • 1 cup canola or vegetable oil
    • ½ cup orange juice

    Glaze
    • 2 cups confectioners sugar
    • 2-3 tablespoon fresh lemon juice
    • 1 teaspoon whole milk or half and half


    Instructions
    1. Preheat oven to 350 degrees.

    2. Grease a bundt cake pan using baking spray or coat with shortening and dust with flour. Be sure to get all the crevices if your bundt has grooves.

    3. Mix your blueberries and brown sugar in a small bowl and set aside.

    4. In a mixer fitted with a paddle attachment add your eggs, vanilla, bourbon/whiskey, grated lemon and sugar. Mix for 2-3 minutes until combined. Sift your flour, baking powder and salt together and slowly add to the egg mixture on low. Add oil and orange juice at the end and mix until combined scraping sides down as needed.

    5. Pour half the batter in your bundt pan. Tap the bundt a few times on the counter so the batter fills the pan evenly.

    6. Add your blueberry mixture on top of your first layer of batter.

    7. Top your blueberry mixture with the rest of your batter.

    8. Bake for 1 hour at 350 degrees.

    9. Remove and let cool. Drizzle glaze and enjoy!

    Lemon Glaze
    1. Mix confectioners sugar and lemon juice until smooth and silky. Add in your milk/half and half. If your mixture seems too thin, you can add more confectioners sugar or more milk/half and half if it's too thick.

    2. Drizzle onto cooled cake.


    Recipe Notes

    This cake is extremely adaptable. You can bake the cake without the blueberries and it will still be delightful. Or fill with whatever fruit or nuts you'd like! 


    Share this Recipe

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    My name is Cosette Posko and I reside in Portland, Oregon with my family of five. Originally from Pennsylvania, I moved to the great Pacific Northwest about 15 years ago and have been here ever since.

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