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    olive oil

    Mujadara

    January 16, 2019

    lebanese, Mujadara, lentils, vegan, gluten free, dinner
    Lentils are so simple, clean and hearty. A wonderful source of iron.
    I love that a tiny lentil can transform into something so magical.

    When I was growing up I distinctly remember one of my brother's friends loving a dish my mom made. A dish that frankly doesn't look the most appetizing, it's brown, smooth and pretty simple. He used to call it, Lentil Pudding. Truly, that is exactly what Mujadara is, a savory lentil porridge or pudding. Pronounced moo-juh-d uh,
    this lentil dish can be found on many Lebanese tables.

    Peasant Food

    Lebanese cuisine isn't fussy, stuffy or lavish. Many dishes aren't particularly technical to make. Overall, most of the meals are what we could call, peasant meals. Meals that cost merely pennies to make but fulfilling enough for a large family and to stretch your budget.

    My family wasn't rich growing up, my mom used to stretch our food budget to make the most of it, yet we never were deprived of type of food. Everything she made for us was comforting and nourishing and included a variety of meats, grains and vegetables.

    I appreciate now what I grew up with, the comforting meals, the simpleness of it all. I can't remember if I particularly liked Mujadara as a kid but the fact that my kids adore it is enough for me to make it again and again and relive my childhood.


    Mujadara with cabbage slaw

    Family Tradition

    Most of the Mujadara you've seen will include the whole lentil, large grains of rice mixed in and the sacred caramelized onions on top. This version is a bit different, one extra step of taking our cherished lentils and actually extracting everything out of each bean then gently cook the filling with a little bit of rice. The result is a smooth, porridge-like dish. Enjoyed with pita bread and a salad with garlic and lemon dressing it is simple enough for Meatless Monday or to serve to guests.

    The Process

    I think the hardest part of this recipe is making sure you own a food mill, yup, a food mill! I know it's another gadget but I promise you it is well worth it to make Mujadara and not to mention the BEST mashed potatoes EVER! You can also use it to seed fruit, make jams and more. So it's worth it, I've linked it above for you, I prefer the plastic body over the metal.

    This is what the lentils, water and onions look like after cooked down.

    From there, it's all about boiling some beans and rice, pretty simple. Great to make in the morning and have ready for dinner or even over the weekend. It's actually best served room temperature which makes it awesome to make ahead!

    You'll simmer the lentils until they are soft and tender, next, using your food mill pour the lentils and water mixture through and begin to work through the small-holed disk. The lentil water mixture will come through the bottom (be sure to have a pot underneath). After all your lentils have been extracted, bring your pot of lentil "broth" back to the stove. Add in your rice and cook gently until the rice softens and the mixture thickens slightly. That's it! Salt to taste and pour into your dishes, dinner is served.

    Simply pour the lentil mixture in the top of the food mill and begin swirling and swirling until you are left with the lentil skins.
    You can see the lentil skins in the top and down below the lentil puree.

    I truly hope you try this delicious and simple meal. As always, I love seeing your creations, tag me on Instagram or Facebook!! Don’t forget to Pin the recipe!

    XOXO,
    Cosette

    Pin for later!
    Print Recipe
    Mujadara
    A simple lentil porridge dish that will surely satisfy. Gluten-free and vegan, it's a wonderful meal to serve.
    lebanese, Mujadara, lentils, vegan, gluten free, dinner
    Course Main Dish
    Cuisine Lebanese
    Keyword dinner
    Prep Time 5 minutes
    Cook Time 1 hour
    Servings
    servings
    Ingredients
    • 2 tablespoon olive oil or your choice of oil
    • 1 large onion, chopped
    • 1 lb dried lentil beans 1 pound bags are sold in the grocery store for about $1.50
    • ½ cup long grain rice I prefer to use Jasmine Rice
    • salt to taste
    Course Main Dish
    Cuisine Lebanese
    Keyword dinner
    Prep Time 5 minutes
    Cook Time 1 hour
    Servings
    servings
    Ingredients
    • 2 tablespoon olive oil or your choice of oil
    • 1 large onion, chopped
    • 1 lb dried lentil beans 1 pound bags are sold in the grocery store for about $1.50
    • ½ cup long grain rice I prefer to use Jasmine Rice
    • salt to taste
    lebanese, Mujadara, lentils, vegan, gluten free, dinner
    Instructions
    1. In a large heavy-bottomed pot, add your oil and saute your chopped onions on medium heat.
    2. Once onions become translucent, add in your dried lentils and add enough water to cover the lentils by about 2-3 inches.
    3. Place pot back on stove and let lentils come to a gentle boil, lower heat to medium-low and continue cooking until lentils are tender. Usually about 30-45 minutes. If you need, you can always add more water to the pot if your lentils need more cooking time or begin to lose their water before they are tender enough.
    4. Once your lentils are soft and tender, remove the pot from the stove and prepare your food mill.
    5. Use the disk with the smaller holes on your food mill and place the mill on top of another pot ( I usually work at the sink for this).
    6. Next, pour your water/lentil mixture in the food mill a cup or two at a time. Mill the lentils until the bean are extracted and you're left with the skin. Add in more of the mixture (on top of the skins) and continue until the pot is done.
    7. Place the lentil "soup" back on the stove and add in your rice, set to medium-low and keep a wooden spoon in the pot. Be sure to stir often so your rice and lentils don't stick to the bottom.
    8. Continue stirring often and watching your mixture as it begins to slightly thicken. You'll want to cook until the rice is tender, usually 20-30 minutes. I check by taking one grain of rice out and testing. Once your rice is tender, salt to taste, usually 1.5 teaspoon of kosher salt or so.
    9. Pour your Mujadara into shallow bowls, I like to do some smaller individual-sized ones and one or two larger ones. Leave on your counter to cool and enjoy when they are room temperature.
    10. We like to serve with cabbage slaw, mix cabbage and raw beet slices with olive oil, garlic, lemon juice and salt to create a simple dressed. The tangy flavor is delicious with the dish and cabbage and beets stay nice and crisp, perfect compliment to the dish.
    Recipe Notes

    *This dish is vegan and gluten-free

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    Tahini Breakfast Cookies

    January 10, 2019

    cookie, healthy, tahini, breakfast
    cookie, healthy, tahini, breakfast, lebanese
    Delicious, healthy and A COOKIE!!!!

    Cookies aren't just for December!

    Oh yeah, I am totally bringing the "C" word in January! I know, I know, we're all on a health kick, eating veggies, lean protein and and nothing else. But word to the wise, breakfast cookies are GOOD and good for you.

    I am the first to admit that I struggle with food, eating too much, too little or just not the right things. This year I turn 40, a huge milestone but also a little reality check for myself, a time to make sure I am fit and healthy for myself and my family.

    Mornings are a flurry of lunches being made, gathering homework, sometimes even a morning piano practice before heading out the door. By the time I'm back from school drop off it's 9:00am and I've been up for about 3 hours with nothing more than coffee. This year I'm treating myself better, and I have cookies to prove it!

    I set off to create a cookie filled with wholesome grains, nuts and fruit, something that would be tasty yet filling with little to no sugar. Of course, delicious enough for kids to gobble up. With a few unique ingredients these cookies have such depth of flavor and umph you're sure to go back for more.

    cookie, healthy, tahini, breakfast, lebanese
    The sesame seeds are definitely extra, but add a nice little touch.

    Lebanese Flair

    Wholesome doesn't have to be boring, I sought out some interesting flours to create a wholegrain cookie. Buckwheat flour intrigued and spelt flour is always a winner. I wasn't sure if they cookies would become dense with these heavy hitters but the results were the exact opposite, soft and moist. Tahini and olive oil provide the much needed delicious and healthy fats. While brown sugar and honey give them the sweetness they need. Keeping with that Lebanese flair, I added all spice, apricots and walnuts, all very common in Lebanese cuisine and pastries.

    I hope you enjoy making these and boost your mornings with something healthy, delicious and satisfying. As always, I love seeing your creations, tag me on Instagram or Facebook!! Don't forget to Pin the recipe!

    xoxo,
    Cosette

    cookie, healthy, tahini, breakfast, lebanese
    Print Recipe
    Breakfast Cookies
    Adapted from: https://www.allrecipes.com/recipe/218671/whole-grain-breakfast-cookies/
    cookie, healthy, tahini, breakfast
    Course Baked Good, Breakfast
    Keyword breakfast, cookies, lebanese, snack
    Prep Time 10 minutes
    Cook Time 10 minutes
    Servings
    cookies
    Ingredients
    • 1 cup ground walnuts plus additional for add-in*
    • 1 ½ cup old fashioned oats
    • ⅓ cup buckwheat flour *
    • ½ cup spelt flour *
    • 1 teaspoon baking soda
    • ½ tsp salt
    • 1 teaspoon all spice
    • ¼ cup olive oil
    • ½ cup tahini
    • ¼ cup honey
    • ⅓ cup brown sugar
    • 1 large egg
    • 1 large egg yolk
    • 1 teaspoon vanilla
    • ½ cup chopped walnuts
    • ½ cup chopped apricots I prefer Turkish apricots*
    • sprinkling sesame seeds
    Course Baked Good, Breakfast
    Keyword breakfast, cookies, lebanese, snack
    Prep Time 10 minutes
    Cook Time 10 minutes
    Servings
    cookies
    Ingredients
    • 1 cup ground walnuts plus additional for add-in*
    • 1 ½ cup old fashioned oats
    • ⅓ cup buckwheat flour *
    • ½ cup spelt flour *
    • 1 teaspoon baking soda
    • ½ tsp salt
    • 1 teaspoon all spice
    • ¼ cup olive oil
    • ½ cup tahini
    • ¼ cup honey
    • ⅓ cup brown sugar
    • 1 large egg
    • 1 large egg yolk
    • 1 teaspoon vanilla
    • ½ cup chopped walnuts
    • ½ cup chopped apricots I prefer Turkish apricots*
    • sprinkling sesame seeds
    cookie, healthy, tahini, breakfast
    Instructions
    1. Preheat oven to 375 degrees.
    2. In the bowl of a food processor, grind your cup of walnuts until it forms a powder/flour. Remove and add into a bowl with your oats, flours, baking soda, salt and all spice.
    3. In the bowl of the food processor add in your wet ingredients: olive oil, tahini, honey, brown sugar, eggs and vanilla. Pulse a few times to combine.
    4. Pour the wet ingredient mixture into the bowl with your dry ingredients as well as your walnuts and apricot pieces.
    5. Mix together until a cohesive dough forms. The dough will be very thick.
    6. Using a cookie scoop, scoop out dough portions and place on parchment or silpat lined cookie sheets. Sprinkle with sesame seeds.
    7. Bake each tray for 8 minutes, after 8 minutes, press cookies down gently with a wooden spoon to flatten slightly and bake for another 2 minutes.
    8. Remove, let cool and then place on rack. Store in sealed container or fridge. Enjoy!
    Recipe Notes

    **You could substitute flours if you choose, I have not done so yet but I would imagine traditional all-purpose would yield similar results. 

    **Feel free to change out your add-ins if walnuts and apricots aren't your style.

    **You could use almond flour or other nut flour in place of walnut flour (chose walnut due to an almond flour allergy in the family)

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    Instant Pot Chicken Shawarma

    September 25, 2018

    chicken, lebanese, instant pot, shawarma, wrap

    chicken, lebanese, instant pot, shawarma, wrap

    These delicious chicken shawarma wraps are quick, easy, healthy and perfect for any dinner.

    One of my fondest memories as a kid was my first trip to Lebanon. So many new people, places and things to see and do. I was about 12 years old and I remember my mom being terrified that after all the years of speaking to us in Arabic, we wouldn't be able to hold a conversation. See, my parents always spoke to us in Arabic but we replied in English, go figure! To her surprise and delight, after a few days our mouth couldn't stop talking. 

    One afternoon our whole family, I'm talking My Big Fat Greek Wedding Style, 30+ people all gathered at a park or field or something for an afternoon. I'm sure I have pictures somewhere, but what I distinctly remember is watching my uncles and cousins butcher a lamb! I watched in intrigue and probably some horror as this little lamb was getting ready to be cooked. To the spit the little lamb went and I'm sure it was the best lamb I ever had!! 

    Shawarma

    Shawarma is a meat preparation, historically done with lamb but today often with chicken, beef or veal. Much like my experience as a little girl watching the lamb cook on a spit, the shawarma technique was created to allow roasting layers and layers of meat but without bones. Meat is layered on a vertical spit and layered with fat to keep the meat tender and juicy. As the meat cooks, it is cut off to serve. The meat is flavorful, tender and delicious. Crazy as it may sound, shawarma was brought to Mexico by immigrants from the Middle East. Later they evolved into tacos al pastor. As Lebanese immigrants made their way to Mexico, they brought their culture and traditions. They began integrating their own heritage with Mexican cuisine.

    Modern Day Shawarma

    While I'd love to have a spit in my front yard, or a vertical shawarma roasting machine in my kitchen, that probably isn't going to happen! So what's the best way to get all the flavor in a shawarma sandwich? Enter Instant Pot! I've taken some of the oldest techniques and completely modernized them into using the Instant Pot. Spices, tender chicken thighs and all the amazing fixings, this sandwich may send you all the way back to Lebanon! 

    I hope you enjoy this simple recipe, not only is this version delicious but the spice mix is divine and can used on anything from potatoes to burgers! As always, I love to see your creations be sure to tag me on Instagram or Facebook if you give this a try. 

    Xoxo
    Cosette

     

    chicken, lebanese, instant pot, shawarma, wrap

    A gorgeous blend of spices to create a warm flavor.

    chicken, lebanese, instant pot, shawarma, wrap

    Chicken being prepared for the Instant Pot.

     

    chicken, lebanese, instant pot, shawarma, wrap

    Chicken cooked perfectly in 8 minutes!

     

    chicken, lebanese, instant pot, shawarma, wrap

    Wrapped up, filled with delicious veggies and tatatore sauce.

     

    chicken, lebanese, instant pot, shawarma, wrap

    Pin this recipe for later!



    Print Recipe


    Instant Pot Chicken Shawarma

    chicken, lebanese, instant pot, shawarma, wrap

    Course Main Dish
    Keyword chicken, dinner, gyro, lebanese, shawarma

    Prep Time 10 minutes
    Cook Time 10 minutes
    Passive Time 5 minutes

    Servings
    servings


    Ingredients
    Shawarma Spice Mix (makes ¾ cup)
    • 2 tablespoon kosher salt
    • 2 tablespoon cumin
    • 2 teaspoon corriander
    • 2 teaspoon garlic powder
    • 2 tsp cinnamon
    • 2 teaspoon ginger
    • 2 teaspoon all spice
    • 1 teaspoon cardamom
    • 1 teaspoon ground turmeric

    Chicken Shawarma
    • 2 lbs skinless, boneless chicken thighs
    • 3 tablespoon Shawarma Spice Mix (see recipe above)
    • 2 Tbsp olive oil
    • ¾ cup chicken stock
    • Assorted veggies and pickled veggies tomatoes, cucumbers, radishes, mint, parsley, pickles, scallions

    Tarator (tahini sauce)
    • 1-2 large garlic cloves, smashed
    • ⅓ cup tahini
    • ¼ cup water
    • ¼ cup lemon juice
    • salt to taste

    Course Main Dish
    Keyword chicken, dinner, gyro, lebanese, shawarma

    Prep Time 10 minutes
    Cook Time 10 minutes
    Passive Time 5 minutes

    Servings
    servings


    Ingredients
    Shawarma Spice Mix (makes ¾ cup)
    • 2 tablespoon kosher salt
    • 2 tablespoon cumin
    • 2 teaspoon corriander
    • 2 teaspoon garlic powder
    • 2 tsp cinnamon
    • 2 teaspoon ginger
    • 2 teaspoon all spice
    • 1 teaspoon cardamom
    • 1 teaspoon ground turmeric

    Chicken Shawarma
    • 2 lbs skinless, boneless chicken thighs
    • 3 tablespoon Shawarma Spice Mix (see recipe above)
    • 2 Tbsp olive oil
    • ¾ cup chicken stock
    • Assorted veggies and pickled veggies tomatoes, cucumbers, radishes, mint, parsley, pickles, scallions

    Tarator (tahini sauce)
    • 1-2 large garlic cloves, smashed
    • ⅓ cup tahini
    • ¼ cup water
    • ¼ cup lemon juice
    • salt to taste

    chicken, lebanese, instant pot, shawarma, wrap


    Instructions
    Shawarma Spice Mix
    1. Mix all spices together and store in jar.

    Chicken Shawarma
    1. **Note the above Shawarma Spice Mix makes MORE than needed for this recipe. Save remainder for another time.
      Coat chicken with 3 tablespoon Shawarma Spice Mix and olive oil. Can leave to marinade overnight, but not necessary.

    2. Add ¾ cup stock to the bottom of your Instant Pot and add the rack.

    3. Lay the spiced chicken on the rack. Place lid on pot and close to sealing position.

    4. Set to MANUAL 8 minutes, let cook.

    5. Once completed, release pressure after 5 minutes.

    6. Assemble your shawarma with any/all the toppings you'd like on pita:
      cucumbers
      tomatoes
      radishes
      onions with sumac
      green onions
      pickled veggies

    7. Prepare taratore sauce:
      With mortar and pestle smash garlic, add your tahini, water, lemon and salt. Adjust lemon and salt to your liking.


    Recipe Notes

    Check out Episode 2 on Ugly Delicious for a deeper connection tacos al pastor and Lebanese immigration. 
    https://www.eater.com/2018/2/23/17029898/ugly-delicious-tacos-recap-season-1-episode-2


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    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. 

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    Hosted Brunch ~ Frittata

    June 12, 2018

    frittata, brunch, breakfast, vegetarian

    Thank you to the Chinet® brand for sponsoring this post.

    Click the Image Above to Shop!

    One of my favorite type of get-togethers is brunch. It is the perfect time of day, which allows you as the host to have enough time to prepare but yet early enough to get cleaned up and time to relax in the evening. Spending time with friends and family is so important and fun, especially as the weather begins to warm up. While I love cooking, cleaning up is NEVER fun! That's why I love having premium Chinet® Classic White™ plates on hand. They are simple, elegant and strong. Using Chinet Classic White products makes serving and cleanup easy, so you can spend more time with friends, family and guests. Living in Portland composting is mandatory, it is nice to know that Chinet Classic White plates are made from 100% recycled material that can be composted after use. Even if you don't live in an area with composting, they can be backyard composted! 

    So here are some ideas to help you get your first brunch party underway! 

    brunch, eggs, tablescape

    Full brunch table spread using Chinet® Classic White™ plates, napkins, cups and cutlery.

    Steps to hosting a gorgeous brunch:

    1. First up is choosing a main course. Something like this simple frittata (recipe below), a nice tray of mac & cheese, a bagel bar with homemade bagels + lox and veggies, or a putting together this savory tart are perfect options!  

      frittata, brunch, breakfast, vegetarian

      Veggie Frittata

    2. Next, I always have a salad or some kind of veggies on the table or within the meal. For this brunch, I actually made up some avocado toasts drizzled with olive oil + flake salt and pepper. But a simple green salad or something like this carrot spinach salad would be lovely. 

      avocado, toast, brunch, breakfast

      Avocado toast

    3. A baked good is always appropriate, folks like to have something sweet, especially when it's borderline breakfast. These banana muffins are perfect and individual portion sized. Or make a simple banana bread loaf, like this tahnini banana bread! Or really wow your guests with a gorgeous cake, here are some of my favorites: strawberry shortcake, apple cake, lemon blueberry bundt. 

      banana muffins, brunch, breakfast

      Delicious banana muffins are perfect on a cake stand to elevate on your table for visual interest.

    4. A small cheese board with fruit, cheeses, olives and dips, such as hummus, labneh and baba ganoush are perfect for friends to snack on. 
    5. Setting the table for your guests is so important! I love adding some linens, such a tablecloth or runner to make it pop.  Of course add some greens and flowers to make a gorgeous scene and an inviting place for your guests to dine. 
    6. Then your tableware. I chose to use Chinet Classic White plates to keep my table simple, elegant and convenient for me. I also used Chinet Classic White napkins rolled and wrapped with some twine and greens to give them a bit of elegance and pop of color. Choosing to use Chinet Crystal Clear cut crystal cutlery and cups tied the whole table scene together and cleanup a breeze!

      brunch, tablescape, breakfast

      Chinet® Classic White™ plates and napkins wrapped in twine and fresh greens.

    7. When you're ready to begin your brunch, have your guests fill up their Chinet Classic White plates that are strong enough for extra helpings and enjoy a morning filled with fun and laughter without the stress of cleaning up! 

    I hope you enjoyed the details on setting up a brunch and be sure to check out Chinet Classic White products by clicking here and the Frittata recipe below for your next event! 

    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

    I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own. Chinet® and Classic White™ are registered trademarks of Huhtamaki, Inc. in the U.S. and other countries.

    Print Recipe
    Veggie Frittata
    Adapated from The Kitchn https://www.thekitchn.com/how-to-make-a-frittata-cooking-lessons-from-the-kitchn-170717
    frittata, brunch, breakfast, vegetarian
    Course Breakfast, Main Dish
    Cuisine American
    Prep Time 10 minutes
    Cook Time 15 minutes
    Servings
    servings
    Ingredients
    • 6 large eggs
    • ¼ cup heavy cream
    • 1 teaspoon kosher salt, divided
    • few grinds of pepper
    • 2 tablespoon olive oil
    • ½ onion sliced
    • ¼ cup red pepper, sliced
    • ½ cup mushrooms, sliced
    • 1 tablespoon pesto can sub garlic - 3 cloves minced
    • 2 cups spinach
    • 2 teaspoon rosemary, chopped
    • 1 cup shredded sharp cheddar cheese can use Gruyere, Feta or Fontina
    Course Breakfast, Main Dish
    Cuisine American
    Prep Time 10 minutes
    Cook Time 15 minutes
    Servings
    servings
    Ingredients
    • 6 large eggs
    • ¼ cup heavy cream
    • 1 teaspoon kosher salt, divided
    • few grinds of pepper
    • 2 tablespoon olive oil
    • ½ onion sliced
    • ¼ cup red pepper, sliced
    • ½ cup mushrooms, sliced
    • 1 tablespoon pesto can sub garlic - 3 cloves minced
    • 2 cups spinach
    • 2 teaspoon rosemary, chopped
    • 1 cup shredded sharp cheddar cheese can use Gruyere, Feta or Fontina
    frittata, brunch, breakfast, vegetarian
    Instructions
    1. Preheat oven to 400 degrees.
    2. In a small bowl, whisk your eggs, heavy cream, ½ teaspoon salt, a few grinds of pepper. Set aside.
    3. In an oven safe heavy-bottomed pan or cast iron skillet, heat your oil on medium-high and add in your veggies. Continue to saute until softened add your additional salt.
    4. Once veggies are softened, add in your pesto (or garlic), rosemary and spinach. Begin to stir and mix until spinach is wilted.
    5. Once spinach is wilted, flatten in pan and sprinkle cheese on top and allow to melt for 1-2 minutes.
    6. Pour your egg mixture on top making sure it coats the veggies in their entirety.
    7. Allow the eggs to set around the edges of the pan for 2-3 minutes.
    8. Then pop into 400 degree oven and bake for 8-10 minutes until eggs are set. You can cut a slit in the center, if any runny egg comes out, continue baking. Otherwise, remove and let cool for 5 minutes and then serve.
    Recipe Notes

    You can adjust and adapt your recipe to include any leftover veggies, potato or meats you have on hand. It is a very adaptable recipe! Would love to see how you make it your own. 

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    Mom Knows Best ~ Chicken Noodle Soup

    February 20, 2018

    soup, noodle, comfort

    soup, noodle, comfort

    chicken noodle soup

    As the years go by and memories fade, there are things you distinctly remember from childhood. I think most children remember the times they were sick, whether it was a cold, a bellyache or something more severe. There was definitely more than once occasion I remember getting sick, but what is most vivid is my mom always taking care of me during those times. Whenever my brother, sister or myself were sick, my mom always sat up with us, caressed our hair and sang us the most beautiful Lebanese lullaby: Yalla Tnam Reema, which translates to "Go to Sleep Reema". The song is almost haunting to hear, a tune so connected to the one you love, the one you took care of you your whole life. That lullaby, some yansoon (anise tea) and chicken noodle soup. Those were the cures for any ailment. I can still smell the anise and hear my mom singing. Even now, she will do the same for my own kids.

    Some days I wish I had as much patience as my mom did with all three of us growing up. She was and still is so loving, kind and nurturing. You know those parents that count down the days their kids leave to college? Or move out of the house? Yeah, that's not my mom. My mom is the exact opposite. She counts down the days until we come to visit, and I'd bet she'd take any of us in without question if we needed. She is the most selfless person I know, someone I admire for her strength, perseverance, acceptance to new things and bravery. Everything she does she does for the love of her family, her children and now grandchildren.

    I can only hope that my kids look at me with awe and gratitude one day. I hope I can give my kids the love, attention, affection and support that my mom did and still does to me. So when I think of how to care for someone, I immediately go to food to nourish. Food is the way to our hearts whether we are healing from illness or learning to love. I hope you enjoy this chicken noodle soup recipe and it nourishes your soul and brings back memories of your childhood. 

    As always, I love seeing your creations, tag me on Instagram @CosettesKitchen or post on my Facebook Page.

    xoxo
    Cosette

    Chicken Noodle Soup


    Print Recipe
    Mom Knows Best ~ Chicken Noodle Soup
    soup, noodle, comfort
    Course Main Dish
    Cuisine American
    Prep Time 1 hour
    Cook Time 3 hours
    Servings
    servings
    Ingredients
    Chicken Stock
    • 1 whole chicken *or 4 large bone-in breasts
    • 1 large onion roughly chopped
    • 4 cloves garlic, whole
    • 2 bay leaves
    • 1 cinnamon stick
    • water to fill
    Chicken Soup
    • 1 tablespoon olive oil
    • 1 large onion, chopped
    • 4 large carrots, chopped
    • 1 teaspoon kosher salt
    • 1 teaspoon dried basil
    • 3 cloves garlic, chopped
    • 10 cups chicken stock
    • 1 ¾ cups chicken
    • ½ cup noodles thin egg noodle strands, orzo, alphabet
    • 1 cup chopped frozen spinach
    • salt and pepper to taste
    Course Main Dish
    Cuisine American
    Prep Time 1 hour
    Cook Time 3 hours
    Servings
    servings
    Ingredients
    Chicken Stock
    • 1 whole chicken *or 4 large bone-in breasts
    • 1 large onion roughly chopped
    • 4 cloves garlic, whole
    • 2 bay leaves
    • 1 cinnamon stick
    • water to fill
    Chicken Soup
    • 1 tablespoon olive oil
    • 1 large onion, chopped
    • 4 large carrots, chopped
    • 1 teaspoon kosher salt
    • 1 teaspoon dried basil
    • 3 cloves garlic, chopped
    • 10 cups chicken stock
    • 1 ¾ cups chicken
    • ½ cup noodles thin egg noodle strands, orzo, alphabet
    • 1 cup chopped frozen spinach
    • salt and pepper to taste
    soup, noodle, comfort
    Instructions
    Chicken Stock
    1. Place whole chicken in large stock pot.
    2. Fill pot with water to cover chicken.
    3. Add in your roughly chopped onion, garlic, bay leaves and cinnamon.
    4. Bring to boil then reduce to medium-low.
    5. Remove the fat that forms as the chicken boils by skimming with a large spoon.
    6. Allow mixture to cook for about 2 hours until chicken is tender and broth has formed.
    7. Remove chicken on large tray and take meat off, discard bones and skin.
    8. Strain broth to ensure it is smooth and clear.
    9. Broth may be stored in refrigerator (up to a week) or freezer (in freezer safe container) if not using immediately.
    Chicken Soup
    1. Heat oil in a large stock pot over medium-high heat. Add your chopped onions and carrots, let soften slightly, 3-4 minutes. Add in about 1 teaspoon kosher salt.
    2. Add in dried basil and chopped garlic, cook until just fragrant.
    3. Add 10 cups of chicken broth, chicken and noodles. Cook for about 10 minutes until noodles are soft. Add in your spinach and finally salt and pepper to taste. Enjoy!
    Recipe Notes

    Feel free to use whatever type of small noodle you prefer. I often use the mini alphabet or tiny shells. This recipe shows thin egg noodle strands. 

    Can add celery if you'd like. 

    If I have frozen cubes of pesto from the summer, I'll often add a cube to the soup mixture. It adds such a nice flavor boost. 

    Share this Recipe

    Sumac Carrot and Feta Salad

    February 7, 2018

    Sumac Carrot and Feta Salad

    Carrots for Sumac Carrot Salad

    When Rebecca from Square Meal Round Table invited me to collaborate on their 4th ingredient collaboration, carrots, I was totally on board and knew that I wanted to take the delicious sweet carrot and pack a bit of punch to it. I'm joined by many talented bloggers for this fun event. You can find a list of them below in recipe notes, you can also follow our hashtag on Instagram #24carrotgoals for so much inspiration! 

    One of my favorite things is taking day to day ingredients and infusing them with the flavor and spices of my culture and heritage. A largely popular spice in Lebanese cuisine is sumac, the sumac bush produces vibrant red berries which are then dried and ground into a coarse powder. The sumac spice has a lemony, salty and slightly acidic flavor profile. It really packs a punch and also creates complex flavor. The best part of sumac is the vibrant pop of color it can give food with its bright maroon/red color. Sumac is most commonly used in salads, za'atar and to top various dips (hummus, baba ganoush, labneh) but don't let it fool you, it can be used for most any dish from chicken to beef to potatoes. It is best used to top food with AFTER it has been cooked to really make the flavor pop. 

    Sumac Carrot and Feta Salad

    Sumac Carrot and Feta Salad

    Carrots have to be one of the most loved root vegetables. Sweet, crisp, delicious raw or cooked, gorgeous color, they are perfect. I wanted to let carrots shine in a very simple side dish. Roasted carrots + spinach + feta and the all loving sumac come together to create a fresh and vibrant new side dish that is vegetarian, gluten free and most importantly, delicious. Easily eaten as is or topped with grilled chicken or steak to make a complete meal. This dish takes no longer than 20 minutes to prepare but will impress at any dinner party or on your table this evening. Enjoy and be sure to check out the other amazing bloggers for more carrot-spiration! 

    As always, I love seeing your creations, tag me on Instagram @CosettesKitchen or post on my Facebook Page.

    xoxo
    Cosette

    Roasted Carrots

    Roasted Carrots with olive oil, pinch of salt & pepper

     

    Carrots, spinach and sumac

    Roasted carrots tossed with fresh spinach + sumac

     

    Toasted pine nuts

    Toasted pine nuts to top the warm salad.

     

    Sumac Carrot and Feta Salad

    Sumac Carrot and Feta Salad

     

    Print Recipe
    Sumac Carrot and Feta Salad
    Sumac Carrot and Feta Salad
    Course Side Dish
    Cuisine Lebanese
    Prep Time 10 minutes
    Cook Time 15 minutes
    Servings
    Ingredients
    • 1 pound carrots sliced in half then cut into long slices
    • 1 tablespoon olive oil drizzle over carrots + additional for pine nuts
    • ½ teaspoon kosher salt
    • few grinds fresh pepper
    • 3 cups fresh spinach
    • 1 teaspoon sumac
    • ¼ cup pine nuts
    • ⅓ cup feta cheese
    • ½ large lemon
    Course Side Dish
    Cuisine Lebanese
    Prep Time 10 minutes
    Cook Time 15 minutes
    Servings
    Ingredients
    • 1 pound carrots sliced in half then cut into long slices
    • 1 tablespoon olive oil drizzle over carrots + additional for pine nuts
    • ½ teaspoon kosher salt
    • few grinds fresh pepper
    • 3 cups fresh spinach
    • 1 teaspoon sumac
    • ¼ cup pine nuts
    • ⅓ cup feta cheese
    • ½ large lemon
    Sumac Carrot and Feta Salad
    Instructions
    1. Preheat oven to 400 degrees Fahrenheit.
    2. Clean, peel and cut carrots into long slender slices. I typically half the carrot then cut each half diagonally 1-2 times.
    3. Place sliced carrots on a sheet pan and drizzle with olive oil, salt and pepper. Toss to coat evenly.
    4. Roast carrots in pre-heated oven for about 15 minutes. You want carrots to be roasted but yet still firm.
    5. Remove hot tray from oven and immediately toss in spinach and sumac with carrots. Toss over and over until the spinach is coated and slightly wilted. Taste and add any additional sumac, salt or pepper to taste.
    6. In a small pan, place a teaspoon of olive oil in a pan with the pine nuts. Roast on medium heat for about 5 minutes. Be sure to shake pan to ensure the nuts are browned evenly.
    7. Plate spinach + carrot mixture, top with pine nuts and crumbled feta and a squeeze of lemon. Enjoy!
    Recipe Notes

    *Sumac can be found at most Middle Eastern grocery stores or in your nature section of your grocery store. 
    *Top the salad with chicken or steak to complete your meal. 

    *Find a list of all the participating bloggers: 

    Square Meal Round Table’s Rainbow Carrot and Ricotta Tart

    The Cooking of Joy’s Candied Carrot Rose Tart

    Better with Biscuits’ Carrot Souffle

    This Healthy Table’s Beet and Carrot Galette

    Always Eat Dessert’s Carrot Cake Squares with Orange Glaze

    Figs & Flour’s Thai Peanut Pizza

    Fufu’s Kitchen’s Oven Baked Carrot Fries Drizzled with a Tahini Sauce

    Flours in Your Hair’s Carrot Pecan Cookies

    Hola Jalapeño’s Roasted Carrots with Chipotle-Honey Butter

    Worthy Pause’s Paleo Thai Curry Carrot Soup

    Something New for Dinner’s Minted Sous Vide Carrots with Balsamic Vinegar and Goat Cheese

    What Great Grandma Ate’s Paleo Carrot Mug Cake

    More Icing Than Cake’s Spiced Quinoa & Roasted Carrot Salad

    Hot Dishing It Out’s Vegan Carrot Whoopie Pies

    Katie Bird Bakes’ Carrot Cake Scones

    Confetti Kitchen’s Harissa-Roasted Carrots with Lentils and Yogurt

    Easy and Delish’s Carrot Spaghetti

    Pie Girl Bakes’ Five Spice Carrot Bundt Cakes with Bourbon Cream Cheese Glaze

    Smoothies and Sundaes’ Carrot Cake Sourdough

    Zestful Kitchen’s Moroccan- Stuffed Portobello Mushrooms

    Food by Mars’ Paleo Carrot Walnut Loaf Cake

    Measuring Cups Optionals’ Carrot Curry Soup

    Rezel Kealoha’s Turkish Yogurt Carrot Dip

    Pies and Prejudice’s Carrot Pie with Maple & Cardamom

    Amanda Skrip’s Rainbow Roasted Carrots with Citrus Fennel + Arugula

    Baking The Goods’ Roasted Carrot & Herby Feta Galette

    Marianne Cooks’ Carrot and Zucchini Mini Muffins with a Cinnamon Frosting

    Rumbly in My Tumbly’s Chai Carrot Pie

    Cook Til Delicious’ Mini Carrot Cake

    What Annie’s Eating’s Roasted Carrots with Herby Carrot Top Salsa Verde

    It’s a Veg World After All’s Zesty Sunflower Carrot Spiral

    Lady and Larder’s Carrot Crudite Board with Z'atar Hummus

    Prickly Fresh’s Carrot Cake Blondies with Cream Cheese Frosting

    Butter Loves Company’s Iced Carrot Cake Cookies

    Suburban Pie and Treat’s Carrot Pineapple Raisin Pie

    Hello Flour’s Macro-Friendly Carrot/Tomato Soup w/ Grilled Cheese

    Le Petit Eats’ Carrot Cake Breakfast Bars w/ Maple Coconut Icing

    Flotte Lotte’s Carrot Apple Pie

    Smart in the Kitchen’s Curried Carrot Ginger Soup (Whole30) https://smartinthekitchen.com/2018/02/red-curry-carrot-ginger-soup/

    Pizanna’s Vegan Carrot Birthday Cake

    Mom’s Kitchen Handbook’s Salad with Miso Ginger Carrot Dressing

    What’s Karen Cooking’s Spiced Cornbread w/ Carrots, Pecans & Chili Butter

    Sweet Pillar Food’s Carrot and Date Salad with Tahini Vinaigrette

    Feed the Swimmers’ Air Fried Rainbow Carrot Chips with Tzatziki

    Blossom to Stem’s Caramelized Carrots with Fennel, Ricotta, and Walnuts

    Been There Tried It’s Carrot Latkes with Cranberry Aioli (Paleo)

    Dirty Whisk’s Carrot and Herbed Ricotta Tart

    Farm and Coast Cookery’s Carrot & Herbed Ricotta Phyllo Tart

    Seed and Mill’s Carrot Cake with Tahini Caramel Frosting

    Share this Recipe

    Trio Meatballs in Cream Sauce

    February 3, 2018

    Delicious trio of lamb, ground beef and ground veal combined with a creamy white sauce.

    Delicious trio of lamb, ground beef and ground veal combined with a creamy white sauce.

    I don't know about you but dinner is always the wild card around our house. Breakfast is pretty much the same options; cereal, eggs, avocado toast, bagels, some baked good. Lunches also don't change too much: sandwiches, leftovers, small bites of cheese, salami & crackers. But dinner, dinner always has to be different. I can't serve pasta every night of the week or my family would go berserk! We aren't the family that has the same meals on rotation (but sometimes I wonder how great that would be)! Instead, I try to come up with new ideas, twists on old favorites and create some yummy food. But I guess I wouldn't be very good as a food blogger if I didn't at least try to be inventive, am I right?

    While meal planning is clearly one of the best and most practical ways of creating wholesome meals, let's face it, sometimes life throws you too many balls and you drop them all so meal planning does NOT happen. Like these past few weeks, I have been completely off my game and truly winging it day in and day out. On those afternoons I stumble into the grocery store, searching for some food gods to tell me what to feed my children, I generally turn to the meat department first. We aren't that non-meat eating family, so if you're into that sort of thing this might not be for you. My children legitimately tell me that if there isn't meat in a meal it's not a full meal (goodness, I have some picky foodies at my table)!

    Delicious trio of lamb, ground beef and ground veal combined with a creamy white sauce.

    As I shopped the meat department the other day, ground lamb caught my eye and I thought, meatballs! While I love lamb, it is definitely a strong flavor and I wanted to mellow it out especially since I was thinking about making a creamy sauce. I threw in some ground beef and ground veal to make quite the eclectic meatball trio. What I love about making meatballs is that they can be a meal on their own, frozen to use later or added to a variety of meals throughout the week. It's definitely great food item and if you're more organized than me, making these ahead on the weekend can give you a head start on those weekday meals.

    This dish would be great to serve to a crowd without the pasta or even as a meatball sub. Ultimately, it is a wholesome meal that your family will love. My kids gobbled up every bite! I hope you and your loved ones enjoy! 

    As always, I love seeing your creations, tag me on Instagram @CosettesKitchen or post on my Facebook Page.

    xoxo
    Cosette

    Delicious trio of lamb, ground beef and ground veal combined with a creamy white sauce.

    Print Recipe
    Trio Meatballs in Cream Sauce
    This recipe makes a large batch of meatballs, feel free to freeze some or adjust and cut the recipe in half.
    Delicious trio of lamb, ground beef and ground veal combined with a creamy white sauce.
    Course Appetizer, Main Dish
    Cuisine American
    Prep Time 1 hour
    Cook Time 30 minutes
    Servings
    Ingredients
    Meatballs
    • 1 pound lean ground lamb
    • 1 pound lean ground beef 7% fat is preferred
    • 1 pound lean ground veal can substitute ground pork
    • 1 ½ cups panko bread crumbs can use standard unseasoned breadcrumbs as well
    • 3 large eggs
    • 4 tablespoon olive oil divided
    • 1 ½ large onions
    • 1 tablespoon dried basil
    • 1 tablespoon dried thyme
    • 4-5 cloves garlic, minced can add 2 teaspoon of toum instead if you have available
    • 2 ½ tsp kosher salt + additional as needed
    • 2 tsp pepper
    Sauce
    • 8 tablespoon unsalted butter
    • 8 tablespoon flour
    • 6 cups beef stock can sub vegetable or chicken stock
    • 2 cups heavy cream can sub whole milk or half and half
    • 1 teaspoon ground thyme
    • kosher salt to taste
    • ground pepper to taste
    Pasta
    • 1 lb egg noodle pasta
    Course Appetizer, Main Dish
    Cuisine American
    Prep Time 1 hour
    Cook Time 30 minutes
    Servings
    Ingredients
    Meatballs
    • 1 pound lean ground lamb
    • 1 pound lean ground beef 7% fat is preferred
    • 1 pound lean ground veal can substitute ground pork
    • 1 ½ cups panko bread crumbs can use standard unseasoned breadcrumbs as well
    • 3 large eggs
    • 4 tablespoon olive oil divided
    • 1 ½ large onions
    • 1 tablespoon dried basil
    • 1 tablespoon dried thyme
    • 4-5 cloves garlic, minced can add 2 teaspoon of toum instead if you have available
    • 2 ½ tsp kosher salt + additional as needed
    • 2 tsp pepper
    Sauce
    • 8 tablespoon unsalted butter
    • 8 tablespoon flour
    • 6 cups beef stock can sub vegetable or chicken stock
    • 2 cups heavy cream can sub whole milk or half and half
    • 1 teaspoon ground thyme
    • kosher salt to taste
    • ground pepper to taste
    Pasta
    • 1 lb egg noodle pasta
    Delicious trio of lamb, ground beef and ground veal combined with a creamy white sauce.
    Instructions
    Meatballs
    1. Combine your meats, eggs and breadcrumbs in a large bowl.
    2. Heat 2 tablespoon olive oil in a large pan on medium high heat and add your chopped onions + 1 teaspoon kosher salt, allow to soften and become translucent. After about 2-3 minutes add in your dried herbs, saute until fragrant. Then finally add in your garlic and saute for another 1-2 minutes.
    3. Let your onion mixture cool slightly then add to your meat mixture.
    4. With clean hands, combine the mixture until it's cohesive. Add the remaining salt and pepper. If your mixture seems too dry, you can add a touch of olive oil.
    5. Form your meatballs into large golf-sized balls (you can make smaller if you choose, especially if you cut the recipe in half).
    6. Heat a large skillet and add your remaining 2 tablespoon olive oil. Place meatballs in pan and cook on each side until browned (they will not be cooked all the way through).
    7. Remove and continue until meatballs are all browned.
    Sauce
    1. Place a large pot on medium high heat, add your butter and begin melting. Add your flour and whisk until it forms a paste.
    2. Slowly add in your beef stock and continue whisking until the mixture comes to a slight boil and thickens.
    3. Turn heat down to low, add your salt, pepper & thyme to taste. Next, add in your meatballs. Let simmer and add in your cream.
    4. Cook your pasta according to package directions, drain and mix in your sauce and meatballs.
    5. Top with fresh parsley and additional thyme if desired. Enjoy!
    Recipe Notes

    **You make make the meatballs ahead of time and freeze or store in fridge. If storing in fridge, I would recommend cooking the meatballs all the way through. You can either place the pan fried meatballs in the oven to finish cooking or skip pan frying and bake the meatballs at 375 degrees for about 20 minutes until cooked through. 

    **Meatballs and sauce can be served as is without the pasta, great as an appetizer

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    Green Potato Soup

    January 24, 2018

    Creamy vegetable soup filled with kale, cauliflower and potatoes.

    Creamy vegetable soup filled with kale, cauliflower and potatoes.

    Time Flies

    And just like that it's 9:30. Happens so fast, this thing called time, one second we have plenty of it and the next it's gone. I find myself using every ounce of precious time each day, from the time I wake up to get the kids breakfast, ready for school and out the door until the last hour of the night whether I'm finishing cleaning, cooking, baking, PTA work or blogging. Sometimes I can't find the pause button, it's now or never, do or die, something is always happening. 

    7 years ago I made the choice to stay home to raise my kids, I think I only questioned leaving my job as a teacher for a few seconds. I remember being in one of my M.Ed. literacy classes and asked my professor, what would you do? She said, without question, you might regret going back to work too soon but you will never regret the time you spend with your kids. And so, my one year leave has become a 7 year leave of absence. I think about the old days, teaching in the classroom, working with amazing colleagues, inspiring young minds but then I stop and think that I have inspired young minds, my own little ones. And then I breathe a sigh of relief. I haven't been doing nothing all these years, I have been molding the minds of my own children and it's been worth it! 

    To the strong mamas

    So about this stay-at-home mom business. You know, frankly the first 5 years are a blur to me. I was home with 2 toddlers and a baby (then 3 toddlers), I can honestly say I powered through. Sure we had good times but I have blocked out the tantrums, the schlepping of kids to the bathroom when we're out, the diaper blowouts, the tantrums (did I mention that already?), naps and the days without naps. I remember the good fun times too but how I managed 3 kids is kind of astounding. There were days (many days) when I realized that managing thirty 4th graders was much easier than my days at home. It wasn't all cupcakes and sunshine. It was work, hard work. 

    I also think about those mamas that do go back to work and make their schedules work with their little munchkins. Sometimes that is the only choice and it's a tough one. Balancing the stress of a job, trying to spend every ounce of energy left with your littles and manage the homelife. That is not an easy task to accomplish. I commend you wonderful, powerful ladies because for you it isn't all cupcakes and sunshine either, it's work, hard work. 

    Every aspect of our lives is an obstacle, a challenge, something to help reach us to our next milestone. For me, the time has come where I am supporting my children but also enjoying the bit of freedom they have allowed me as they grow older. My time is dedicated to managing our home, cooking, taking care of the kiddos, working as our school PTA President, being a loyal friend, connecting with people new and old to maintain and build relationships, support my amazing husband as he does for me, help my parents with needs they have and whatever else life throws my way. People always comment to me telling me I'm Super Mom, nah, I'm just a mom and all our super powers are different. We all have our strengths and our weaknesses, none of us are Wonder Woman (no matter how bad we all want that!). I know that my powers come from my mom and dad, they are my rocks, they are the ones that taught me to persevere and tackle anything that comes my way. My next journey is here, it's here with all of you! So, while I'm hard at work keeping up with all things life throws at us, I did manage to make this delicious soup. It's packed with cauliflower and kale and my kids not only ate it but loved it! I hope you enjoy too! 

    As always, I love seeing your creations, tag me on Instagram @CosettesKitchen or post on my Facebook Page.

    xoxo
    Cosette

    cauliflower soup

     

    potato soup

     

    potatoes

     

    cauliflower soup

     

    garlic

     

    cauliflower soup

     

    cauliflower soup

     

    cauliflower soup

     

    cauliflower soup

     

     

    Print Recipe
    Green Potato Soup
    This recipe can't be easier and even great for a weeknight meal! Kale, cauliflower & potatoes make up this hearty soup that will definitely fill you up and stick to your bones.  Please see notes below to adjust for vegan/dairy free options
    Creamy vegetable soup filled with kale, cauliflower and potatoes.
    Course Main Dish
    Prep Time 20 minutes
    Cook Time 1 hour
    Servings
    Ingredients
    • 1 head cauliflower
    • 2.5 pounds golden or red potatoes I used about 10 potatoes
    • 1 large onion chopped
    • 5 cups kale
    • 4 cloves garlic minced
    • 6 cups chicken or vegetable stock
    • 2 cups whole or 2% milk
    • 2 tbsp olive oil
    • salt & pepper to taste
    Course Main Dish
    Prep Time 20 minutes
    Cook Time 1 hour
    Servings
    Ingredients
    • 1 head cauliflower
    • 2.5 pounds golden or red potatoes I used about 10 potatoes
    • 1 large onion chopped
    • 5 cups kale
    • 4 cloves garlic minced
    • 6 cups chicken or vegetable stock
    • 2 cups whole or 2% milk
    • 2 tbsp olive oil
    • salt & pepper to taste
    Creamy vegetable soup filled with kale, cauliflower and potatoes.
    Instructions
    1. Begin by prepping your cauliflower, remove the stem and leaves and cut cauliflower into florets.
    2. Next clean and cut your potatoes into quarters, leave the skins on.
    3. In a large pot, place potato quarters and fill with water on medium high head, allow to soften until fork tender, about 10-12 minutes. Drain and set potatoes aside.
    4. Add your olive oil to the pot on medium heat and add your chopped onion, cauliflower florets and kale. Sprinkle with a touch of kosher salt. Continue to stir and coat with the oil allowing the onions to become translucent and the cauliflower a bit browned.
    5. After about 10 minutes, add your garlic until just fragrant then add in 4 cups of your stock and half of your cooked potatoes with the peels. Allow all the vegetables to become tender.
    6. Once everything has softened, remove pot from the stove and place your immersion blender in and begin blending until all the large chunks have liquefied. You can also pour into your high-powered blender (just be careful when pouring hot liquids into blenders)
    7. Next, add in your remaining stock and milk. *
    8. Peel and chop your remaining potatoes and add to the soup.
    9. Finally season with salt and pepper to taste. Top with cream and serve with bread or toppings below.
    10. See notes below about toppings on soup and adjustments for vegan/dairy free options.
    Recipe Notes

    Vegan/Dairy Free:

    To make the soup vegan/dairy free omit the 2 cups of milk and add in 2 additional cups of stock. The soup will remain creamy due to the cauliflower. 

    Toasted Quinoa: 

    Check out Genius Kitchen for steps on properly cleaning and toasting Quinoa. I added Jacobsen Steak Seasoning while the quinoa toasted in the pan. Feel free to season however you'd like. 
    http://www.geniuskitchen.com/recipe/how-to-properly-clean-and-toast-quinoa-421986

    Roasted Garlic:

    To roast whole garlic, remove the bottom to expose as much of the garlic as you can. Gather your garlic heads and place in foil. Drizzle 1-2 teaspoon of olive oil on exposed garlic. Wrap up and place in 400 degree oven for 40-45 minutes until the garlic is caramelized and gooey. 

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    Twisted Mashed Potatoes

    November 10, 2017

    Conferences.

    Today I spent the morning learning about my three little munchkins. It's hard to believe I have a 4th grader, a 2nd grader and kindergartner. I really look forward to their yearly conferences, sadly it's only once a year now but nonetheless, I love it. As a teacher myself (in a form of self-induced retirement) I can't stress the importance of school strong enough to my kiddos. We read, we write, we do math, we talk about real life application, but coming from mom is not the same as coming from your teacher. So today, as the hubs and I sat in and listened to our kiddos' teachers talk about how extraordinary they are, it was a good moment (well 3 good moments). Those moments you realize that hey, maybe we are doing something right afterall!! 

    One thing my girls have in common is being too passive in class, not sharing their thoughts, ideas and insights with the rest of their class. Quiet kids?!? Are they really my kids? I appreciate their politeness but I want them to learn to be vocal, strong-minded and share what they know and learn. (Isaac does NOT share that trait!!) I also hope that they open up the computer and read some of my blog posts. Read to see that writing CAN and DOES happen in real life. But truth be told I think my kids are way smarter than I ever was at their age. I think they're a bit more naive (in a good way and probably because we keep them a bit sheltered) but definitely smarter. I don't know if it's the times with fast paced technology at your fingertips or just how this generation is growing up. I know they'll out smart me one of these days but for now, I hope I still have the upper-hand. Back to school next week for a full week then another 2 day week to conclude "No School November". 

    Thanksgiving. 

    Speaking of November, Thanksgiving is less than 2 weeks away and right about now, you should definitely be plotting and planning your menu. Sending out that Google Doc if you're hosting a Friendsgiving. So I give you another savory side dish to share at your table this year. A little bit classic with some twists, because you know I don't do full on traditional. Mashed potatoes. Mashed potatoes were not something typical at my Thanksgiving table as we had a plethora of Lebanese side dishes. But I learned very quickly from hosting Friendsgivings that the mashed potatoes are a crucial element to the day. I love a good bowl of mashed potatoes just as much as the next person but for Thanksgiving, let's give them an extra twist. Carrots + parsnips + roasted garlic + Parmesan cheese make these potatoes stand out from the rest. Do you want to know the secret weapon to make the smoothest, perfect mashed potatoes? The food mill! Kind of an ancient looking tool, but it perfectly smooths out the potatoes into fluffy little rice-like granules. You can find them online at Amazon, I prefer the plastic housing versus the metal. This is also what I use to make moujadra if you were curious. These mashed potatoes were at hit at my house, kids couldn't eat enough. The carrot and parsnips are definitely subtle but add a depth of flavor. So whatever your Thanksgiving day plans are, or if you just need a side of potatoes for dinner tonight. Give these a try, you won't be disappointed. 

    Potatoes.

    With a quick roasting of carrots + garlic + parsnips and boiling of potatoes, your amazing mashed potatoes are about ready to be transformed into magic. Speaking of the food mill, it's a magic device, no motor, simple parts and some hand motion to get the creamiest potatoes. After everything is soft and mushy, with a bowl underneath, start churning the mill with your veggies in there a small amount at a time. 

    A few grinds back and forth and the potatoes get mushed through the sieve to perfection! 

    It almost looks like cauliflower rice, once you have your potatoes through, add in your carrots and parsnips. It is essential that these are roasted to a soft texture so they are able to be mushed through the food mill. It will also ensure a smooth consistency of your mashed potatoes. 

    A beautiful array of color, a little jazzier than your standard mashed potatoes for sure!! Add in some butter, milk, scallions, cheese and you have the PERFECT twist on a traditional dish. As always, I love seeing your creations, be sure to tag me on Instagram @CosettesKitchen or post on my Facebook Page.


    Print Recipe
    Garlic Mashed Potatoes
    Course Side Dish
    Cuisine American
    Prep Time 15
    Cook Time 25
    Servings
    Ingredients
    • 2 whole carrots
    • 2 whole parsnips
    • 1 tablespoon olive oil
    • 6 cloves garlic divided
    • 10 whole russet potatoes
    • 2 whole bay leaves
    • 1 ¼ cup warm milk
    • 4 tablespoon unsalted butter
    • 2 tablespoon chopped scallions
    • 1 generous helping Parmesan cheese
    • salt & pepper to taste
    Course Side Dish
    Cuisine American
    Prep Time 15
    Cook Time 25
    Servings
    Ingredients
    • 2 whole carrots
    • 2 whole parsnips
    • 1 tablespoon olive oil
    • 6 cloves garlic divided
    • 10 whole russet potatoes
    • 2 whole bay leaves
    • 1 ¼ cup warm milk
    • 4 tablespoon unsalted butter
    • 2 tablespoon chopped scallions
    • 1 generous helping Parmesan cheese
    • salt & pepper to taste
    Instructions
    1. Preheat oven to 400 degrees Fahrenheit.
    2. Prepare vegetables by cleaning and peeling carrots, parsnips and potatoes.
    3. Slice the carrots and parsnips into strips. Place on sheet pan along with 3 cloves of garlic (peel on). Drizzle with olive oil and salt & pepper.
    4. Bake for 15-20 minutes until fork tender.
    5. Meanwhile, cut potatoes into small chunks and place in a large pot along with 2 bay leaves and 3 cloves of peeled garlic. Cover with water and boil on stove top until fork tender, about 15-20 minutes. Drain and remove bay leaves.
    6. Once all vegetables are fork tender place some of the potatoes in food mill and begin processing. Continue with the remainder of the potatoes, carrots, parsnips and garlic.
    7. Place pot back on the stove and add in 1 cup of warm milk and butter and whisk. Add additional milk if needed. Once smooth, add in chopped scallions, Parmesan to your liking and salt and pepper to taste.
    Recipe Notes

    **Keep Warm: The best way to keep mashed potatoes warm is over a double boiler. This way the bottom of potatoes don't burn, they stay warm off the steam. 

    **Prep ahead: Plan ahead and prep your veggies the night before. Place peeled potatoes in water with a splash of vinegar so they don't brown. 

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    Grilled Salmon

    September 7, 2017

    Living in the Pacific Northwest we become accustomed to certain things: coffee shops on every corner, farmer's markets, artisanal cheeses, local beer and wine and one time a year amazing wild Alaskan salmon. My whole family waits all year for that window where wild Alaskan salmon comes fresh to our local markets. It is truly a fish in a league of its own. From the end of July through September you will experience some of the best fish there is to offer. 

    Fish isn't always the cheapest protein to buy, it gets especially expensive when you're feeding a family of five. I decided that I would learn to cook a WHOLE fish versus buying fillets, which is generally half the price. I know the butcher would fillet it for me but I was up for the challenge and I know that cooking whole fish is a completely different level. Since the salmon is available only in the summer months, grilling it is the most logical way. 

    I know what you're thinking, it's going to be too hard, what if I mess it up?? I promise it's much easier that it appears and you'll end up with so much fish that you'll have extra to top salads, make salmon cakes and more! It's worth it! 

    I've grilled salmon up to 4-5 pounds. This guy was only about 3 pounds and was just right for the family and provided us some leftovers as well. I work on a large sheetpan to prep it for the grill, it's a large surface and makes for an easy work space. First thing you'll want to do is pat the fish dry using paper towels both inside the cavity and out. Get it as dry as possible then liberally salt the inside and outside with kosher salt. I just sprinkle from a small dish without measurement. This will help to flavor the inside as well as release moisture. 

    Next, you'll want to stuff the cavity of the fish with whatever aromatics you like. I always include lemon slices, rosemary and thyme, I decided to add some thinly sliced onions this time as well. Whatever flavor profile you like, go for it! If you don't have fresh herbs, dried herbs are fine. I salt a bit more and drizzle a bit of olive oil. 

    The next thing you'll need is butcher twine. We're going to wrap the fish up so all those good aromatics don't fall out! 

     

    Cut 3-4 long strands of string to wrap your fish. Slide one of the strands under the fish toward the front, tie snugly. Repeat with the last 2-3 strands in the middle and the back of the fish. Trim the excess string. 

     

    After the fish is nice and snug, all the aromatics are in there tight, make a few slits on each side of the thickest part of the fish. Insert some slivers of lemon. 

     

    Before you get this guy all oiled up, generously flour the entire fish. 

     

    Get the grill nice and hot on medium-high, about 400 degrees (if your grill has a temperature gauge, it's super helpful!) Oil the grates of the grill until they are nice and shiny. You'll also want to liberally oil both side of the fish. Be sure you have enough space to lay the fish on your grill grates and also enough room to flip when it's time. I tend to lay in the front of the grill to start and flip toward the back. The fish will cook about 10 minutes on each side (about 10 minutes each inch thickness of fish). 

     

    Once the fish has cooked on one side, with a large spatula, carefully flip the fish over. The fish should easily flip and not stick to the grate. You can surely cover the tail with some foil so it doesn't burn...as you can see I didn't but eh, we're not eating the tail so it was just fine! Cook for another 8-10 minutes then remove carefully to a large platter. 

     

     

    Snip the strings off  and enjoy with your favorite side dishes!!!

     

     

     

    Print Recipe
    Grilled Salmon
    Course Main Dish
    Prep Time 20
    Cook Time 20
    Servings
    Ingredients
    • 3-4 lb Wild Alaskan Salmon whole, head removed
    • kosher salt
    • 2 sliced lemons
    • ½ sliced onion
    • ¼ cup flour
    • ¼ cup olive oil additional oil for grill
    • few sprigs of rosemary or dried
    • few sprigs of thyme or dried
    Course Main Dish
    Prep Time 20
    Cook Time 20
    Servings
    Ingredients
    • 3-4 lb Wild Alaskan Salmon whole, head removed
    • kosher salt
    • 2 sliced lemons
    • ½ sliced onion
    • ¼ cup flour
    • ¼ cup olive oil additional oil for grill
    • few sprigs of rosemary or dried
    • few sprigs of thyme or dried
    Instructions
    1. Begin by patting the fish dry using papertowels, both inside and out.
    2. Generously salt the entire fish with kosher salt, inside and out.
    3. Stuff the cavity of the fish with lemons, onions and herbs. Give a sprinkle of additional salt and drizzle of olive oil.
    4. Cut 3-4 strands of butcher twine. Begin by sliding once strand under the fish and tie tightly. Repeat with the other 2-3 strands until the aromatics are snug. Trim any excess string.
    5. Cut 2 slits on each side of the fish and insert a small slice of lemon.
    6. Generously flour the entire fish. Then generously oil both sides.
    7. Light grill and set to medium-high (about 400 degrees). Coat the grill grates with additional oil until they are shiny.
    8. Place fish down toward front of the grill and cook for about 10 minutes (each inch of fish needs 10 minutes).
    9. After 10 minutes, the fish should flip easily. Flip and cook for another 8-10 minutes.
    10. Remove from grill, snip string and enjoy! The center spine of bones should come out easily. Section out fillets and squeeze additional lemon or any side sauce with the fish.
    Recipe Notes

    Leftover fish is great to use in salads or to make salmon cakes. Use within 3 days. 

     

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    Homemade Bagels

    August 8, 2017

    Growing up on the East Coast there are some things you have regularly and don't realize how good they were until you're gone. A perfect example of East Coast goodness that I often miss living out on the West Coast are bagels ! A classic NY style bagel is just perfect: slightly crispy exterior and chewy interior. All the toppings are coated on both the top and bottom to ensure a unique experience of sesame, poppy or everything goodness! Some bagel shops around have definitely been able to muster up some good ones but as a family of 5, buying GOOD bagels on the regular can get kind of spendy, and unfortunately, the grocery store variety just doesn't do it for me! 

    Enter me. Crazy mom that decides, hey...I can surely take on the bagel category and ROCK IT! After many attempts, lots of tweaking, I finally mastered quite a delicious bagel that is not only amazing, but also fairly quick to make and most importantly kid approved. 

    If you are comfortable making bread or pizza dough, bagels aren't too far off. The biggest key factor is boiling the bagels before baking ~ this step CAN NOT be skipped! Boiled bagels are what those TRUE bakery bagels are made of. The boiling is what gives the bagels that shiny crispy exterior crust and sheer perfection. 

    Follow my step by step instructions for these incredible breakfast treats. They are sure to impress any guest, especially with a lovely spread of smoked salmon and flavored cream cheeses. I would love to see your creations! Tag me on Instagram @CosettesKitchen or post on my Facebook Page.

     

    A look at the dough after mixed. It should be quite dense and will stick to your dough hook.