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
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-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
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-yogurt
-lemon
-pita bread

Directions
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-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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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
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-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
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-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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Pumpkin Spiced Chili

I craved a hearty chili for several weeks before making this. Normally I'm not a huge fan of beans, but this year I'm liking them more and more. I considered making this dish completely vegetarian, but a true chili recipe has to include a meat! Feel free to replace this with ground turkey, chicken, tofu, pieces of pumpkin, sweet potato or butternut squash. I think it would still taste delicious, but it just perfectly hit the spot for us with ground beef. I served this with homemade pumpkin cornbread and it was a meal that no one complained about...which in a house with 3 little ones is a rare occurrence! They especially loved the idea of customizing their own bowls and got creative with their combinations.

Chili is even more flavorful the next day and this is a GREAT slow cooker recipe! After browning the onions, garlic and ground beef transfer to a slow cooker, add the rest of the ingredients and let it simmer on low for a couple hours while you go about your day knowing that magic is taking place in your kitchen ;) If you are reheating the next day add a little water to thin out the chili as the beans will have soaked up the extra liquid and the flavors will be quite intense.

Serves about 4

Ingredients
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-1 tablespoon oil
-1 cup chopped onion (about half of a large onion)
-5 garlic cloves
-1 tablespoon cumin seeds
-1/2 pound ground beef (I used 98% lean)
-2 tablespoons chili powder
-1 tablespoon coriander
-1/2 tablespoon all spice
-1/2 tablespoon ground ginger
-1 tablespoon pumpkin pie spice (a mixture of nutmeg, allspice, lemon peel, cloves and cinnamon)
-3 large tomatoes (or 1.5 cups canned tomato sauce)
-1 cup water (plus up to 1 cup more if your sauce is too thick)
-15 ounce can of cannellini beans (white kidney beans) drained and rinsed
-2 tablespoons pumpkin puree (optional...this adds more nutrition and gives the chili sauce a silky texture but is not critical for flavor)

Optional topping ideas
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-Greek yogurt or sour cream
-shredded cheddar cheese
-cilantro
-diced tomato
-green onions
-avocado
-corn chips
-cornbread


To make
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Browning the onions and toasting the cumin seeds

-Heat a dutch oven (ceramic pot...or any other pot) for a few minutes until it gets hot. Add 1 tablespoon of oil and let it heat for about 30 seconds.
-Add onion and let it cook for about 2 minutes on medium high heat
-Using a food processor, pulverize the garlic and add to onions.
-Add cumin seeds and continue sauteing until the garlic and cumin seeds become fragrant and the onions are soft.
-Add ground beef, chili powder, coriander, all spice, ground ginger and pumpkin pie spice and cook meat for about 5 minutes. You don't want to over brown the beef. Just cook it until the juices run clear and don't break it up too finely as you cook it.
-Wash tomatoes and chop into 4 large chunks. Place in food processor and pulverize until they are saucy. Add the tomato puree to the ground beef. Place the cup of water in the food processor and swirl it around to get the remained tomato puree and bits of garlic, then add the water to the pot.
-Add the drained and rinsed can of cannellini beans to the meat and tomato mixture.
-Add the pumpkin puree and stir. Taste the chili and adjust the seasonings to your liking. This is a good time to add salt.
-Lower the heat, cover the pot and let your chili simmer for about 30 minutes or until the sauce is as thick as you like it and the beans and meat are soft.
-Top however you'd like and serve.
-Enjoy!

Pumpkin cornbread was the perfect side to soak up the chili sauce :)

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