Insanity

I saw an infomercial the other day for a 60 day exercise program called "Insanity". So I thought, "what the heck". I started this morning with the fitness test and I'm happy to say that I'm still alive! Besides this crazy workout, they talk about nutrition - go figure. I was pleasantly surprised that they don't believe that sugar or refined foods should be a part of your diet. They suggest lots of fruits and vegetables as well as shakes/smoothies/juices. Have they been reading my blog? I'm not sure they have, actually, as they have lots of dairy suggestions BUT they do give alternatives as well - rice/coconut/soy milk. I am liking this "Insanity".

Biryani

Parsnip, Aubergine & Cashew Biryani

10 oz basmati rice

1 1/4 cup water

1 small aubergine (eggplant), sliced
salt

3 parsnips, peeled, cored and diced

1 onion, diced
2 garlic cloves, minced
1" ginger, peeled and minced
2 tablespoons water

3 tablespoons olive oil
2 onions, diced

1/2 cup unsalted cashews
3 tablespoons sultanas (golden raisins)

1 red bell pepper, seeded and diced

1 cup unsalted cashews

1 tablespoon olive oil

1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon chili powder
1/2 cup coconut milk
1 1/4 cup vegetable stock

2 eggs, hard boiled and quartered (optional)
cilantro for garnish

Soak the rice in water for 40 minutes.

Place the aubergine slices on a baking sheet and sprinkle with salt.  Set aside for 30 minutes.  Rinse, pat dry and cut into bite size pieces.

Peel, core and dice the parsnips.  Set aside.

Place 1 onion, garlic, ginger and water in food processor and process to a paste.  Set aside.

Heat olive oil in a large dutch oven.  Add 2 onions and fry gently for 10 minutes until soft and golden brown.  Remove and set aside.

Add 1/2 cup cashews to pan and stir-fry 2 minutes.  Add sultanas and fry until they swell.  Remove and set aside.

Add aubergine and pepper to pan and stir-fry for 4 minutes.  Remove and set aside.

Add parsnips to pan and stir-fry for 4 minutes.  Add remaining cashews and fry for 1 minute.  Remove and set aside.

Add remaining olive oil to pan.  Add onion paste.  Cook, stirring, over moderate heat for 4 minutes until mixture turns golden.  Stir in cumin, coriander and chili powder.  Cook stirring for 1 minute.  Reduce heat and add coconut milk.  Bring to a boil and stir in stock, parsnips, aubergine and peppers.  Cover and simmer for 30 minutes until the parsnips are tender.

Preheat oven to 300*F.  Bring the rice to a boil and cook for 6 minutes until tender but undercooked.

Drain rice and pile it in a mound on top of the parsnips.  Make a hole from the top to the base using the handle of a wooden spoon.  Sprinkle the fried onions, cashews and sultanas over the rice.  Cover with a double layer of foil, then secure in place with a lid.  Cook in the oven for 30 minutes.  Serve garnished with eggs and coriander.

Fattoush

Fattoush

1/2 cup water
1 teaspoon cornstarch
1/3 cup lemon juice
2 cloves garlic, minced
2 teaspoons sumac powder (optional)
salt to taste

2 thin whole wheat pita, cut into 1" squares

1 head romaine lettuce, torn into bite-size pieces
1 medium cucumber, diced
2 large tomatoes, diced
4 green onions, chopped
1/4 cup flat-leaf parsley, chopped
1/4 cup mint leaves, chopped
1 green bell pepper, seeded and chopped
1 cup chopped purslane (optional)
1/2 package (5 oz) arugula

Mix water and cornstarch in a small saucepan over medium-high heat until thickened.  Remove from heat and mix in lemon juice, garlic, sumac (if using), and salt.  Set aside.

Preheat oven on low broil.  Place pita squares on a baking sheet and bake under broiler for a few minutes watching that the pita does not burn.  Remove when crispy.

In a large bowl toss together lettuce, cucumber, tomatoes, green onions, parsley, mint, bell pepper, purslane (if using), and arugula.  Toss with dressing.  Garnish with pita squares (can be left on the side so they don't turn soggy).

Tabbouleh

Tabbouleh

1/2 cup boiling water
1/4 cup bulgur
1 cup parsley leaves, chopped
1/4 cup mint leaves, chopped
5 Roma tomatoes, diced
1 onion, finely diced
2 teaspoons olive oil
1 lemon, juiced

Boil water.  Pour bulgur into water, mix, remove from heat, cover and let stand for 1 hour.

Combine parsley, mint, tomatoes, onion, olive oil, lemon juice and salt.  Add the bulgur, mix well and serve.

Tapenade

Kalamata Olive Tapenade

3 cloves garlic, peeled and chopped
1 cup pitted kalamata olives
2 tablespoons capers
3 tablespoons parsley, chopped
2 tablespoons lemon juice
2 tablespoons olive oil

Place the garlic, olives, capers, parsley, lemon juice and olive oil in a food processor and blend until everything is finely chopped.

Transfer to a small bowl.  Garnish with mint or cilantro.

Back From The UAE

I just spent two weeks in Abu Dhabi and Dubai with my family and had a wonderful time.  Saw great sights, met great people and ate great food.  Very cool for such a hot country!

It was so easy to eat in the UAE.  It is the meeting place of so many cultures.  Lebanese, Indian, Japanese, Thai... so much to choose from.  And all so GOOD!

As staples I ate a lot of hummus, Arabic bread (pita), dates, almonds, tabbouleh, fattoush, pakoras and samosas.  I also drank a ton of water.

I couldn't imagine eating any differently now that I'm back so I've been making something from my trip each night.

The first night back... hummus of course!

Hummus

3 cloves garlic, chopped
1 can (14oz) garbanzo beans, drained and rinsed
4 tablespoons lemon juice
2 tablespoons olive oil
2 tablespoons tahini
1 teaspoon salt

2 tablespoons olive oil

Place garlic, garbanzo beans, lemon juice, olive oil, tahini and salt in a food processor and blend until creamy (add a tablespoon of water if mixture is too dry).

Transfer to a small bowl and pour olive oil on the top to garnish.

Serve with thin whole wheat pita.