5 ingredient Garlic and Cilantro Green Beans with EVOO: "Lubyeh bil Zait"

Summer is most definitely over, and we are back in the insanely busy groove of things! My weekday routine is a big mesh of 3 different school pick-ups and drop offs, plus the typical myriad of after school activities. Dinner needs to be ready when the kids are, and not the other way around ;)

This has caused me to turn back to the basics, and for the first time since I've started cooking in 15 years, I made this easy easy easy green bean saute. All because I found beautiful bright and deeply green colored fresh green beans one day this past summer at my local market. I scooped them up and went home to make this, and now we eat it a few times a month. Everyone except the pickiest member of the family has surprised themselves by loving it, and I love how simple and nourishing it is. Since fresh green beans are not as easy to find these days, I keep my freezer stocked with the french green beans from Trader Joe's. They're actually even easier to cook because they're pre-washed and the ends are already snipped.

I have no idea why I've never made this before. Its a handful of ingredients and it goes so well as a side to grilled chicken or meat, or all on its own for a vegetarian dinner. I love it straight from the pot or straight from the fridge. I've never tried eating it from an actual plate...it's either piping hot off the stove or cold in a tupperware. Lol, just kidding. Or am I? You'll probably find yourself doing the same when you make it.

In Syria, this is called "lubyeh bil zait" meaning "green beans in oil". This dish relies on the THIN green beans, and there is a similar version that swaps the garlic and cilantro for onions and tomatoes, using larger green beans, but I've never been a fan of that one and just sort of forgot about this version. So glad I remembered it, and so happy to share it with you!!!

Serves 2 as a main dish and 4 as a side dish.

Ingredients
--------------
-24 ounces french green beans (frozen or fresh, look for the thinnest stalks)
-1/4 cup water, optional
-10 cloves garlic, mashed
-1/2 tablespoon salt
- 1 1/2 cups packed cilantro, chopped (1 large bunch cilantro)
-2-4 tablespoons extra virgin olive oil

Serving suggestions
-------------------------
-yogurt
-lemon
-pita bread

Directions
--------------
-Heat a medium sized pot or deep saute pan on high heat. Add the green beans (if using fresh, make sure you wash them, snip the tips on both sides, and cut them into 3 inch long pieces). Lately I have been using frozen ones because this makes the perfect short notice meal when I'm low on fresh produce. Also the beans don't need much water when they're frozen.
-Cook the beans in the covered pot for about 5 minutes. You want them to soften, but still have a slight bite to them. Mushy beans are not yummy!
-Reduce the heat to low to slowdown the cooking of the beans and add the minced garlic and salt to the green beans and give it a stir. If your beans are starting to stick to the bottom of the pot and are still too firm, add UP TO 1/4 cup water. Let the garlic become fragrant (which means it is slightly cooked).
-Add the cilantro and give the beans a mix. Cook for a minute or so longer to slightly wilt the cilantro, and turn off the heat.
-Add the olive oil and mix. I start with 2 tablespoons (to keep it lower in fat) and will add more if I'm making this dish for company.
-Serve hot, warm, or room temperature with optional yogurt, a squeeze of lemon, and pita bread.
-Enjoy!!!

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Walnut Date Cake

This cake has so much going for it...the natural sweetness from the dates contributes nutrients, flavor, and an undeniable SOFT texture. It's so fragrant and the color is a deeply rich brown that promises intense satisfaction from your first glance. The nutty crunch of the walnuts pairs perfectly with the stickiness of the dates. The coffee may come as a surprise to you in the list of ingredients, but you won't taste it...what you will taste is strong flavors from the other ingredients, and  you can thank the coffee for that! The brown sugar adds a hint of molasses and density, and the white sugar contributes to the cake-y texture.

In short, this cake is perfection. Should I keep going or are you ready to just make it?

Serves 16

Ingredients
---------------
-17 ounces pitted pureed dates  (about 2 cups packed pitted whole dates, see ** at the below instructions to read how to make this cake with whole dates instead of pureed dates)
-1 1/2 cups hot coffee (either brew fresh coffee or mix instant coffee with hot water)
-1 tablespoon vanilla flavor
-1 teaspoon baking soda

-3 eggs
-1/2 cup white granulated sugar
-1/2 cup packed brown sugar
-1 tablespoon vanilla flavor
-1/3 cup melted coconut oil

-2 cups flour
-1 1/2 teaspoons baking powder
-1/4 teaspoon salt
-1 teaspoon ground cardamom (use half this amount or omit completely if not a fan of cardamom)
-1/4 teaspoon ground nutmeg
-1 1/2 cups chopped walnuts
-1 cup mini chocolate chips (optional)

Optional garnish: powdered sugar, whole walnuts

To make
----------
-Preheat oven to 350 degrees and grease a bundt pan or 13x9 inch pan.
-In a medium bowl, place the date paste and pour the hot coffee, vanilla and baking soda over the paste. Break up the date paste into chunks and come back and stir the mixture every minute or so. As the date paste sits in the hot coffee it will soften and eventually you will be able to stir the mixture until the date paste is smooth and the coffee has completely mixed into the dates.
-In a stand mixer or a large bowl, combine 3 eggs, white and brown sugars, and vanilla flavor then cream using an electric beater. I leave my mixer running while the date paste softens.
-In another medium bowl, mix together the dry ingredients (flour, baking powder, salt, ground cardamom and ground nutmeg).
-Once the date paste has softened completely, add the MELTED coconut oil and the dissolved date mixture. Keep mixing until the batter is well combined. You will notice a color difference when it is well mixed because the egg/sugar batter is pale and the date/coffee mixture is very dark.
-Turn your mixer setting to the lowest speed and slowly add the dry ingredients. When it is almost completely blended (you can still see lumps of flour) add the chopped walnuts (plus optional chocolate chips) and continue mixing. Try NOT to over mix your batter so the cake doesn't dry out.
-Pour the batter into the greased bundt pan and bake for 45-55 minutes (mine takes exactly 50 minutes). I bake my cake on the 2nd lowest rack in the oven, between the lowest rack and the middle portion. Your cake is finished when  a toothpick inserted in the middle comes out with a few crumbs attached.
-Cool your cake then flip on a serving platter and garnish with optional powdered sugar and whole walnuts. Store leftovers covered tightly at room temperature.
-Enjoy!

**If you are using whole dates instead of date paste simply pit the seeds of the dates and place in a food processor with the hot coffee, vanilla flavor and baking soda. Let the mixture sit for about 10 minutes to soften the dates then puree them to a fine paste consistency. Proceed with the recipe.

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Try these other great treats!

Cardamom Date Tart with Browned Butter Cookie Crust

Classic Banana Bread (most viewed banana bread recipe!)

Chocolate Fig Truffles

Vegan Lentil Kibbeh

I felt like I hit the jackpot when this recipe worked out. It was a complete gamble to toss out the main ingredient in kibbeh and expect success, but it paid off! Kibbeh is a VERY traditional Syrian dish (other regions in the Middle East also have their versions) and there are too many variations to list. Typically the main ingredients in kibbeh are MEAT, bulgur and onion. These 3 ingredients are minced together with simple seasonings using a meat grinder to achieve a smooth dough. This outer dough is formed into a football shape, stuffed with cooked ground beef, onions and nuts then fried. If you haven't had authentic kibbeh I urge you to do so, its delicious! Personally I rarely make this version of kibbeh because its ridiculously time consuming, requires special equipment, makes a huge mess, shaping is difficult, and it must be deep fried. All of these are huge no-no's for me....so I've simplified the process and begun making kibbeh kabobs (also known as kibbeh al-siekh), essentially the outer shell of the kibbeh without the filling and frying process. From that recipe this new vegan kibbeh has emerged.

This is a meat-less kibbeh packed with fiber, protein and flavor. There is no fat added to the mix, but you'd never guess that while eating it! I love making it because all the ingredients are pantry staples, it comes together quickly and my family loves it. My mom (who is famous for her amazing varieties of kibbeh) couldn't believe this didn't have meat it in, that's how close the flavor and texture is!

This kibbeh serves many purposes for me. I'll make a batch and serve it for dinner then freeze the rest (it reheats BEAUTIFULLY). I'll make the mix a day or two ahead and bake them up for a dinner party. I take them along to picnics because they are as good at room temperature as they are hot, and there is no worry about any of the ingredients being out for too long (a perk of a vegan recipe even for those who eat meats and dairy). This kibbeh is the perfect snack on the go because it doesn't make a mess and keeps you feeling full for a while.

Try this with a side of babbaganoush, lentil soup, cucumber yogurt sauce, and a veggie platter loaded with tomatoes, thinly sliced lemon wedges, red onion, parsley and pickles. I have another fabulous idea for you: VEGGIE BURGERS! Trust me on this one. Get mini-pitas or buns and fill them with a green, a kibbeh patty, tomato, red onion, lemon slices and cucumber yogurt sauce. Amazingness and the absolute perfect lunch.

Yields 16 kibbeh patties

Ingredients
---------------
-1 cup red lentils
-3/4 cup fine bulgur (#1)
-1 cup water
-1/2 cup onion (1/2 of a large onion)
-2 tablespoons red pepper paste
-1 1/2 teaspoons all spice
-2 teaspoons ground coriander
-1 teaspoon ground cumin
-1 teaspoon salt (to start, adding 1/2 teaspoon more if needed...which I usually do)
-1/4 teaspoon ground black pepper

optional: vegetable oil for baking

To make
-----------
-Fill a medium sized pot with water. Rinse the lentils in a strainer and place in pot of water. Bring to a boil on high heat, watching to make sure the foam of your lentils doesn't boil over in the pot.  Cook for 15-20 minutes or until the lentils are tender. Drain the extra liquid in a strainer.
-While the lentils are cooking place the bulgur with 1 cup water in a medium sized bowl and let soak.
-In a food processor, process the onion until it is finely minced. Add the drained cooked lentils, the soaked bulgur, red pepper paste, all spice, coriander, cumin, salt and pepper and process using the pulse setting until everything is blended together. Taste the mixture and adjust salt if needed.
-Place the food processor bowl in the fridge to firm the mixture up. This will help you shape them into patties, but if you are short on time it is not critical.
-Line a baking sheet with parchment paper (I really recommend this so the patties don't stick) or foil and pre-heat oven to 425 degrees Fahrenheit.
-Lightly wet your hands to form the patties. This will prevent the mixture from sticking to your hands as you work. Take 2 tablespoons of kibbeh mixture and shape into round patties, about 1/4 inch thick and 2 inches wide. Repeat the process until mix is finished. Place kibbeh patties on baking sheet and OPTIONALLY brush each side with vegetable oil (I usually skip this but it does make the kibbeh a little more crispy.
-Bake on the middle rack of pre-heated oven for 20-30 minutes, flipping halfway through until crisped to your liking.**Alternatively you can cook these on a stove top in a skillet with some oil.
-Serve with desired dipping sauce and sliced veggies.
-Enjoy!

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Beet Hummus (Mutabal Shawandar)

Beet Hummus is a traditional Syrian appetizer known as "mutabal shawandar," literally translating to "beet dip."  I'm classifying it as hummus because of the parallel to traditional chick pea hummus with the inclusion of tahini and lemon. As a child my mom did not make this and we would only eat it occasionally on trips to the Middle East, so I've put this together using only my sense of taste and memory and when my older family members (who are TOUGH critics when it comes to authentic cooking) tried it they gave a thumbs up...after some constructive criticism of course ;)

If you buy your beets boiled and peeled to save time (Trader Joe's and Costco both sell them in the refrigerated section of their markets) this is literally done in 3 minutes. So.so.so. easy and I LOVE the POP of color! This is a great side dish for game nights, bbq's or as a snack. Serve it cold or at room temperature...prepare it in advance and give it a quick stir before serving...no matter how you eat it the bright hues will cheer you up and satisfy your eyes before you even take a bite.

I'm a huge fan of using seasonal produce throughout the year and beets get major points because as a root veggie they are easy to get a hold of at any time. During the winter I love to eat this because I find it fun and refreshing, and during the summer its really satisfying because it's light and doesn't require any heated preparation. Anytime I can spend less effort for great results I'm in! Who's with me?

Funny story about the picture above. I took this plate out to photograph it and my boys came running after me wanting to get in the shots. One was dressed in an Iron Man costume and the other was mid costume switch lol.  They each grabbed a pita chip and cucumber and took a dip into the hummus. Without thinking about it Iron Man took a bite and exclaimed in surprise "Wow, I actually like it!"  When I finished my photos they eagerly polished off everything on the plate...needless to say I was thrilled because beets are SO HIGH in vitamin c and are an excellent immune booster and form of potassium and fiber! Go make this!!!

Serves 4-6

Ingredients
---------------
-1 pound peeled and boiled beets
-1/4 cup Greek yogurt
-2 tablespoons tahini
-1 tablespoon lemon juice
-1 tablespoon pomegranate molasses
-1 teaspoon salt, plus more to taste

Optional garnish: chopped parsley, walnuts, olive oil or black sesame seeds

*Serve with pita chips, pita bread, crackers and a variety of veggies

To make
------------
-Place you boiled and peeled beets (make sure they are cold and you have drained them from any liquid) into a food processor and pulse the mixture together until they are in small chunks. Do not puree to a complete paste to retain some texture in your dip.  If you do not own a food processor, you can grate the beets using a vegetable grater on the coarse side of the grater.
-Add the remaining ingredients (Greek yogurt, tahini, lemon juice, pomegranate molasses and salt) and mix together. Taste and adjust salt/pomegranate molasses content until it is tangy enough for your taste. If your dip is too watery, add more tahini. If it is too thick, add a little more Greek yogurt. Do not add water!
-Transfer to a bowl and add optional garnish.
-Serve with pita chips/bread/fresh veggies and enjoy!

Try these other delicious dips!

Babbaganoush

Guacamole

Olive and Garlic Cheese Dip

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Mamuniyeh: Brown Butter and Mozzarella Cream of Wheat

I'm excited to share another classic Syrian breakfast dish with you guys. When we were kids my mom would call this 'candy' and we were thrilled to eat candy for breakfast...we gobbled it right up and I really appreciated the sweetness in the meal. As an adult my mouth waters at the salty and cheesy complexity that the mozzarella adds. Serve this hot and fresh as soon as its ready and you'll watch with giddy anticipation as the cheese stretches from the serving dish all the way to your plate.

Mamuniyeh is a decadent dish that will warm you up in the morning. Making it involves a bit more butter and sugar than how I normally start my day so when I make this its either for a brunch or a treat for the kids. This dish's saving grace in terms of health is that Semolina is a fine wheat...so hey, complex carbs and all ;) It's quick and easy and the last time we ate it a few days ago my 10 year old made it from A to Z with minimal assistance. The sizzle of the toasted semolina when it hits the sugared water is fun to hear and it literally goes from a soupy mixture to smooth and creamy perfection in about a minute.

Serves 4

Ingredients
--------------
-5 cups water
-1 1/4 cup sugar
-4 tablespoons butter
-1 cup semolina
-1 cup shredded mozzarella cheese, to be divided
-1 tablespoon cinnamon powder

optional:
-any salty cheese to be eaten on the side

To make
-----------
-In a saucepan combine water and sugar on medium heat until the mixture boils. Stir to help dissolve the sugar into the water.
-While the water and sugar are heating, place butter and semolina in a skillet on medium heat. (**OPTIONAL: Brown the butter before adding the semolina for a hint of caramel in the Mamuniyeh. To do this, melt the butter over medium heat and whisk until it turns brown and releases a nutty fragrant smell. Immediately lower the heat and add the semolina to toast.**) Move the butter around and melt it while gently stirring it with the semolina. Continue to saute the mixture until the semolina has browned into a golden color instead of the pale yellow it was. Keep stirring it around to avoid burning it! You may need to lower your heat as it starts to color.
-When the semolina has browned and the water/sugar mixture has come to a roiling boil, carefully add the toasted semolina into the boiling water. It will sizzle as it drops in and may slightly foam up, I love this part!
-Reduce the heat to low and stir in 1/2 cup shredded cheese. Turn off the heat and mix it for a minute, it will thicken up into a porridge.
-Place into a serving bowl and top with extra shredded cheese and sprinkle with cinnamon powder.
-Serve hot with a cup of tea and enjoy!

I buy the semolina from Middle Eastern markets

Perfectly toasted semolina and ready to be dropped into the sugared water!

 Looking for more sweet breakfast recipes? Here are a few of my personal favorites!

PB Chocolate Chip Oat Cookies

Vegan Orange Poppy Seed Muffins

Raspberry Oat Bars

Skinny Banana Oat Muffins

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Asparagus and Zesty Lemon Grain Salad

I created this salad as a challenge to myself to go beyond simple grilled asparagus. Every time I buy the green stems I feel like I cook then in the same manner...which although is delicious has gotten a little boring for me. I didn't want to waste their integrity and puree them into a soup or lose them in a pasta. Asparagus represents the Spring season...refreshing, breezy and bright...and that's exactly what you'll get from this salad!

We've had this as dinner, I've taken it to potlucks and it's been my go-to lunch whenever I've had it in the fridge. I LOVE IT. I love the way I feel when I look at it with the bright green from the asparagus and the red from the tomato, I love all the textures going on in here from the crisp of the asparagus to the crunch of the walnut and the chewiness of the barley. Don't even get me started on the explosion of flavors...you're going to have to find out for yourself on that note, but I will tell you that stiring the lemon zest into the hot cooked barley will release the natural oils in the zest and let the barley absorb all the flavor...yum!

Serves 3-5

Ingredients
---------------
-2 cups water
-1 cup rinsed barley
-1/2 tablespoon salt
-1 teaspoon oil
-1 tablespoon lemon zest (about 2 lemons)

-1 bunch fresh asparagus
-2 cups chopped tomatoes
-1 cup chopped walnuts
-1 cup chopped parsley
-3 tablespoons lemon juice (about 2 squeezed lemons)
-2 tablespoons extra virgin olive oil
-1/2 teaspoon freshly cracked black pepper
-salt to taste

optional:
-1 cup valbreso feta cheese
-1/2 cup finely chopped red onion
-1 large chopped avocado

To make
-----------
-Bring 2 cups water to a boil in a pot and drop in rinsed and drained barley, salt and oil. Reduce your heat to medium low then cover the pot and cook about 20-25 minutes or until the water is absorbed and your barley is soft and fluffy. Remove from the heat, uncover and add lemon zest and stir. Leave your barley to cool completely before adding other ingredients.
-While your barley is cooking, heat another pot filled with water and bring to a boil. Lightly salt your water and rinse asparagus. Gently snap off the bottom of your asparagus and drop into the boiling water. Cook for 2 minutes then immediately remove and drop asparagus into a bowl filled with ICE and water. This is called an ice bath and is done to stop the cooking process and shock the asparagus into retaining its vibrant green color. Leave the asparagus until it has cooled and then remove from the water and pat dry with paper towels. Roughly chop at a diagonal angle into 1 inch pieces.
- When your barley has cooled, place it into a bowl and  layer chopped tomatoes, asparagus, walnuts and parsley. You can now add optional toppings. Squeeze lemon juice and sprinkle black pepper on top. Drizzle the olive oil around the edges of the bowl.
*If you are making this ahead of time cover and place in your refrigerator until ready to use.
-Mix when ready to serve and taste to adjust lemon and salt content. Place into a platter and serve.
-Enjoy!

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Looking for more salad inspiration? Try some of my favorites here! I especially enjoy

Mexican Bean and Corn Salad

Pomegranate + Green Bean Lentil Salad

Middle Eastern Tabbouleh 

Arugula and Roasted Beet Salad

Asian Vegan Noodle Salad

Kishkeh Khadra: Yogurt, Whole Grain and Walnut Spread

Kishkeh Khadra is a protein and fiber packed dish that is a traditional breakfast item in Syria. I love preparing it because it comes together very quickly, can be made in advance, has versatile uses and is HEALTHY. I make a batch of this right before the weekend and we enjoy it for SavvyChef's legendary Sunday brunches and then as quick sandwiches throughout the week.

Traditionally the preparation process was lengthy and had to be planned for in advance. Fine bulgur (cracked whole wheat grain) would soak on a counter top for a few days until the bulgur had softened and the yogurt had soured. Then the "green" ingredients (onions and parsley) would be added and the toppings (Greek kalamata olives, walnuts and olive oil) would complete the meal.

Around these parts I've condensed the process into as little as 30 minutes...without compromising flavor or authenticity! I've done this by providing an optional hot water soak of the bulgur to soften it before adding to the yogurt and by adding a splash of lemon juice to achieve the sour tang to the yogurt that typically takes a couple days to accomplish.  Most days I'll quickly mix the yogurt, bulgur, salt and lemon juice the night before and pop it back into the fridge until I'm ready to add the rest of the ingredients. This is a handy meal for entertaining because of its "make-ahead" qualities.

Kishkeh Khadra always finds a place on my brunch displays and most people who haven't grown up eating it still love it and request the recipe. I can't tell you how many times I've texted it to friends or sat around a table as the hostess verbally shared the steps involved. Everyone's way varies slightly. Some people replace the yogurt with sour cream (don't try this, its not good) but here I'm going to give you the quickest and most authentic method. Warm pita bread and a sweet cup of tea take this this dish to higher levels of bliss :)

I go out of my way to expose my children to foods that are out of their comfort levels and to treat wholesome eating as a way of life, not as an effort that needs to be made. Knowing that my children are consuming high amounts of protein (yogurt and bulgur), whole grains and fiber (bulgur), healthy fats (walnuts and olive oil) and iron (parsley) really encourage me to keep this option available. This also makes a great post workout snack with some carrots, cucumber or celery sticks!

Serves 4-6

Ingredients
--------------
-2 cups plain yogurt (Full fat really makes a difference in the creaminess and flavor)
-1/2 cup fine bulgur (cracked wheat, labeled as #1)
-1/2 tablespoon salt
-1 tablespoon lemon juice (optional)
-1 cup chopped parsley
-3/4 cup diced greed onions
-1/2 cup chopped walnuts

**If using 30 minute preparation method you will need 1/2 cup boiling water**

Garnish:
-kalamata olives
-chopped walnuts
-extra virgin olive oil

To make
------------
-Mix together yogurt, bulgur, salt and lemon juice in a container. Return to fridge and leave overnight (or up to 1 week). QUICK OPTION: Soak bulgur in boiling water for about 25 minutes (or until soft) then mix together with yogurt, salt and lemon juice.
-When you are ready to serve stir in chopped parsley, green onions and walnuts. Taste and adjust salt and water content. If the mixture is too stiff add water or yogurt 1 tablespoon at a time until you have the consistency of a chunky dip or something resembling hummus.
-Spread mixture on to a serving platter or bowl and top with kalamata olives, chopped walnuts and a drizzle of olive oil.
-Serve with pita bread and tea, veggie sticks or as a spread in sandwiches.
Enjoy!

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Looking for more brunch items? Try my other go-to dish: A delicious yogurt, pita and garbanzo bean dish called Tisi'yeh!