Wednesday, October 4, 2017

Kofta B’siniyah – Middle Eastern Meatballs

This Jerusalem cookbook is one of my new favorite cookbooks. I am a huge fan of Middle Eastern and Lebanese food so if you are too, you must get it.  These Kofta meatballs are not a quick after work 30 minute dinner.  They take a little time to prepare.  However, they are phenomenal, the flavors in this Kofta meatball are just so delicious.  Make these on a Sunday night and make a huge batch to have leftovers during the week.  We ate this with some Greek Salad and you can also add pita if you wish to have some extra carbs. Another option is to eat this with Quinoa Tabbouleh which would be delicious too.

Print Recipe

Kofta B’siniyah – Middle Eastern Meatballs

Yield: 18 meatbaalls

Prep Time: 30 minutes

Cook Time: 15 minutes


Kofta Ingredients

1 lbs ground beef
1 lbs ground lamb
1 cup of finely chopped onion
2 large garlic cloves finely chopped
7 tbsp of toasted pines nuts, coarsely chopped
½ cup of finely chopped Italian parsley
¼ cup finely chopped mint
1 large medium hot red chili, seeded and finely chopped
1 ½ tsp of ground cinnamon
1 ½ tsp of ground nutmeg
1 ½ tsp of black pepper
1 ½ tsp of salt

Tahini Sauce

½ cup of light tahini paste
3 tbsp lemon juice
½ cup water
1 medium clove garlic crushed
1 tbsp olive oil
2 tbsp of ghee or butter
Toasted pine nuts to garnish
Finely chopped Italian Parsley for garnish
¼ tsp Salt


Put all the kofta ingredients in a bowl and use your hands to mic everything together well.  Now shape into long, torpedo-like fingers, about 3 inches long.  Press the mix to compress it and ensure each kofta is tight and keeps its shape.  Arrange on a plate and chill until ready to cook them.

Preheat oven to 425F.  In a medium bowl, which together the tahini paste, lemon juice, water, garlic, and ¼ tsp salt.  The salt should be a bit runnier than honey and add 1-2 tbsp water if needed.

Heat some ghee in a large frying pan and over high heat and sear the kofta.  Do this in batches so they are not cramped together.  Sear them on all sides until golden brown, about 6 minutes per batch.  They should be medium large.  Lift from frying pan and put into a Pyrex form.  If you want to cook them medium or well done put the Pyrex in the oven for 2-4 minutes.

Spoon the tahini sauce around the kofta so it covered the vase of the pan.  If you like also drizzle some over the kofta, but leave some of the meat exposed.  Place in the oven for a minute or two, just to warm up the sauce a little.

Meanwhile melt the butter/ghee melt it in the small saucepan and allow it to brown a little.  But don’t let it burn.  Spoon the butter over the kofta as soon as they come out of the over.  Scatter the pine nuts and parsley.

Serve at once!

Adapted from: Jerusalem cookbook

Four Years Ago: Black Bean Soup with Bacon
Five Years Ago: Creamy Cucumber Salad with dill
Six Years Ago: Pumpkin Pie Snickerdoole Bars
Seven Years Ago: Pumpkin Cupcakes with maple Frosting

Thursday, September 21, 2017

Gluten Free Chocolate Chip Cookies

GF Chocolate Chip Cookies

We love these cookies in our house, not only are they GF but they are low glycemic using the coconut sugar so they work great for diabetics.  You can replace the coconut sugar for brown sugar if you want it to be sweeter.

Also, these cookies are great for kids to make as well.  Often, I have my 5 year old make these not using a mixer at all.  She pours all the ingredients in a bowl and just mixes everything.  They still turn out fine.

If in a rush you don’t have to refrigerator them either but I think refrigerating them they just turn out a little better.

I usually keep these in a glass container outside of the fridge but you can store them in a fridge and they last for at least a week.

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Monday, September 18, 2017

Feta Stuffed Meatballs

Here is a great meatball recipes to make instead of your regular meatballs.  Since it takes a little longer to stuff the meatballs with feta I always make a huge batch.  You can easily double the batch and freeze these.  But I never make less than this batch below and it always lasts me for at least 2 dinners for 3 people.   They heat up great, just put in the oven for 20 minutes in 350F. Depending on the season I make different side dishes to match these meatballs.  I always make a Greek Salad, but then maybe hummus, Tzatziki/yogurt garlic sauce, simply grilled zucchini, or eggplant Parmesan.  Lots of things will go with this.  If you need some extra carbs you could add pita bread or potatoes.

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Tuesday, September 12, 2017

Greek Lemon Garlic Chicken

I make this chicken dish a lot at my house and I make a lot of it since it can marinate for days and the chicken lasts a for the week and is very versatile.  We are only 3 people and I get at least 6 chicken breasts for this dish and cut them in half to get 12 breasts.  Sometimes I will cook half one day and half the other day.  The longer the chicken marinates the better it gets. I usually do this on a Sunday so I have this ready for the week when I get home and then all I have to do is put the chicken on the grill and make a salad.  That takes me less than 20 minutes.

Then serve the chicken with pita, hummus, tzaziki sauce/dill sauce, and Greek salad or Tabbouleh. My daughter loves this dish.  Then it is easy to have it for lunch the following day just cut up the chicken in pieces and put over a salad.  This dish is so versatile and easy to make for busy families.

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Thursday, August 31, 2017

Spanish Gazpacho

I am sure many of you are getting ready for back to school, some have already started.  My first is heading to Kindergarten and I am not sure who is more nervous.   It is a big step!

At this time you might need something healthy and quick for yourself.  This is the perfect appetizer or lunch. You can even bring it to work and drink it during lunch.

Seattle summer is still going strong and the farmers markets have some amazing tomatoes.  This soup will taste better the more rip and sweet your tomatoes are.  I always make myself a quick gazpacho to have for lunch when it is hot.  This is delicious, creamy and garlicky and tangy.  It could not be any easier to make since you just put it all into the Vitamix.  If you don’t like it garlicky then reduce to 2 garlic gloves and taste and then add more.  The same goes with the vinegar.  You can add ½ the vinegar first and add more per your taste.


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Thursday, August 17, 2017

Paleo Banana Bread

Announcement:  If you are getting this via email either via my new newsletter or Feedburner it is because you used to subscribe to Delishhh Food Blog, which is now Carrots & Spice Food Blog.  If you no longer wish to get this email you can unsubscribe below.  If you are getting this via Feedburner I suggest you move over to my new newsletter you can subscribe right here.

I am back!  This food blog site used to be Delishhh but it did not feel like it fit me anymore nor did I like that I was competing with Microsoft food site Delish.  So I have changed the name to Carrots & Spice.  It fits much better and I am going to focus on Healthy Recipes for Busy Family.  I work full time, have a family and try to juggle it all.  How do we still eat healthy home cooked meals?  Well I will be sharing my recipes, my shortcuts, and my tricks.

My family is mostly Paleo some Gluten Free and sometimes we will have diary too, so many of the recipes will be Paleo or Gluten Free or even Dairy Free but I will always provide alternatives and options.  On top of that husband is diabetic I will also always consider low sugar or no sugar and low glycemic foods.

It has been very busy since I wrote this blog last, life just took over.  That doesn’t mean I stopped cooking or writing recipes.  I have a whole notebook full of them and I really missed sharing them with you.  Recipe creation and cooking never stopped but I really missed bogging about them, so I am very excited to be back.  I will also work to update the old recipes so they reflect Paleo or Gluten Free lifestyles but they will not go away.

The other new things that will be coming shortly is a store.  I will link to the ingredients in recipes and products I choose to use in my kitchen.  Paleo or gluten free products and also no toxic kitchen cookware and or appliances that I use and like the best.

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Tuesday, May 13, 2014

Garlicky Kale Salad

Garlicky Kale Salad

I am totally addicted to this salad dressing. First time I tasted it was at the Whole Foods Salad bar and ever since then I have been trying to reproduce it at home, but with no luck, until I stumbled across this Garlicky Kale Salad recipe. It is Ammmmazing. I end up eating the whole bowl of kale just by myself.

Then one day I was prepping for a dinner party and most of the guests were PALEO (this is before I became PALEO) some Gluten Free folks and some vegan. A week before the dinner party I had spoken to each of my guests about their diet restrictions and some of their favorite foods. So I knew what each one could or could not eat. But also some of their favorite flavor or food. I had decided to make sure that each person has a dish they would like based on their diet or what they liked. However, I knew that this salad would fit more than one person. I had made everything from a few appetizers, to a few different salad, entrees, and then some two simple. Sometime it can be hard to fit people’s diets but if you talk to people ahead of time it can be simple. Don’t try to complicate things, but if you talk to your guests, and try to make things for them, they feel really appreciated and special.

Everyone has a fabulous time at the dinner party and so was appreciative that I covered each diet. And it was more simple than I thought too. This salad was a huge hit.

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Monday, March 17, 2014

Bread Pudding

Bread Pudding

I didn’t grow up with bread pudding, actually first time I had it I hated it. I have something against soggy bread. Don’t ever feed by a sloppy joe. But over the years I have tasted different bread pudding desserts and now I actually really like it.

It all started with dinner party at friends houses, and especially a friend that is a great cook. Now with kids and dogs we all help out in the kitchen. I was helping out with the dessert and she was going to serve bread pudding. I knew I wasn’t going to like it but I was her sous chef for the moment. She gave me instructions and I just did what she told me to do. The way I was preparing this pudding just seemed delicious. I was tasting the bourbon sauce and oh my that I could just drink by itself.

Everything else this friend cooks is delicious so I had to taste this bread pudding that I just created following her directions. It was fantastic. I no longer thought of bread pudding as soggy bread but just delicious, sweet pudding.

Since then we have had several dinner parties and we always help, advice and share recipes. Somehow always tastes better when you are a group of good friends cooking a dinner and everyone helping out.

Since then I have mad several bread pudding over the years including this pumpkin bread pudding. But there is something about this very classic Bread Pudding with bourbon that is just delicious.

It is also very easy to prepared, you really just need some stale bread laying around.

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Wednesday, November 13, 2013

Christmas Chocolate Drops

Christmas Chocolate Drops

I can’t believe it is almost Thanksgiving and the year is over.  I honestly have no idea where it went.  And my little one is 20 months.  It has really flown by.

But it is the time of the year to start baking.  I unfortunately do not really bake a lot anymore.  For many reasons, time is a factor, but i try to stay away from sugar and i don’t really want to introduced it to my little one, she will get plenty of sugar in her life, no need to start early.

But here is the start of my baking season, there will be lots more of this before the year is over.

These cookies were done using DOVE® PROMISES® Dark Chocolates #DoveDark who encourages sharing/baking with DOVE® through delicious recipes with Bright Ideas. If you need recipe ideas it is a great site to go and check out.

These Christmas Chocolate Drops are delicious.  I ended up using pecans and i used a food processor to crunch it up with the chocolate, and they were just delicious.

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Sunday, November 3, 2013

Tropical Green Smoothie

Tropical Green Smoothie

I am a huge fan of healthy green and nutrient filled smoothies. I have been doing smoothie for my 20 month old, and i usually put some kind of green in there, or an avocado or bunch of carrots and chia seeds and then some frozen fruit.  She loves them. So when i came across this smoothie i had to try it out.  It is delicious, you can;t even taste the spinach at all.

There are a few alternatives you can do here, instead of the spinach you can use kale, instead of almond milk you could use coconut water, or whole milk.  Also instead of yogurt you could just use more milk.  I also put chia seeds in all my smoothies they are filled with nutrients and so good for you.  Especially if you don’t eat fish a lot.  And now with the Pacific Ocean totally contaminated with radiation for over 2 years and still running i have cut down on our fish intake.  It is really sad but i don’t trust the fish from the pacific ocean anymore, so we just eat tons of chia seeds around our house.

This recipe is part of the monthly Secret Recipe Club “assignment!” Every month you get a name of a blog and you need to choose ANY recipe from that blog and then blog about that recipe by a date. It’s a secret because the blog owner does not know you are doing this until the reveal date.

My secret blog this month was It’s Good to Be the Cook, which is written by Beth, who lives in a suburb outside Philadelphia. She has a great food blog you have to check it out –It’s Good to be the Cook.

What are some of your favorite Smoothie Recipes?

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