lebanese Archives - Page 2 of 3

lemony beet “hummus” with poached pistachios

by Jackie Newgent | December 5, 2016 | 1 Comment

Move over traditional hummus! This new twist on the dip uses white beans to allow all flavors to shine through. It’s prettier thanks to beets! (Hint: It’s okay to use the pre-packaged type to save time.) And it’s nutritiously intriguing thanks to poached pistachios, made simply by simmering shelled pistachios in water for 20 minutes. Pair with sliced cucumbers, jicama, or whole grain pita chips. Enjoy as a sandwich condiment, too. Calories saved: 34 Why it’s better for you? Both traditional hummus and this version are good for you. What’s interesting about this recipe is that you’ll get lutein and zeaxanthin from the pistachios and betalain from the beets! Disclosure: I developed this recipe for Wonderful Pistachios as part of...

baba ghannoush with poached pistachio puree

by Jackie Newgent | November 28, 2016 | 0 Comments

It’s the most wonderful time of the year … if you’re a Christmas “geek” like I am! I love to entertain during the holiday season! There’s almost always going to be a dip available when I host a gathering. Every year I whip up one that’s new. So, here’s this year’s creation—an inspired take on baba ghannoush (Middle Eastern eggplant dip). Poached pistachio puree is what makes this recipe special. I use it here in place of tahini for a unique taste twist and velvety texture. And beyond just a dip, baba ghannoush makes a delightful bruschetta topping … including this version. Serve it as a festive (and Meatless Monday-friendly!) pick that all of your family and friends—vegetarian or otherwise—can...

lebanese salad with lemony tahini dressing and za’atar pita chips

by Jackie Newgent | August 8, 2016 | 8 Comments

I actually thought Lebanese food was American food as a kid. I guess that’s what happens when you grow up with a Lebanese mother (who was also a caterer)! When I’m wanting a little taste of comfort, I don’t think first about things like mac ‘n’ cheese; I crave Middle Eastern cuisine. So here’s a salad I created that’s inspired by fattoush, a simple salad that ideally takes advantage of leftover pita bread. But I’ve given it a tasty twist with freshly-baked za’atar pita chips, a tahini-spiked dressing, and plenty of chickpeas. It’s a refreshing luncheon entrée salad (perfect for Meatless Monday!) that’s surprisingly comforting. Hope you enjoy it as much as I do!

spanakorizo-style spinach and rice

by Jackie Newgent | September 7, 2015 | 0 Comments

Sometimes we worry so much about the entrée, we put little effort into the sides. So here’s what I suggest! When you need a side dish, ready-to-heat and packaged rice mixes can save time. There are a handful of quality brands on the market, like Seeds of Change, which I recommend! Unfortunately, most popular brands are highly processed and not so healthful. By eating these latter picks, you may be shortchanging your health since most mixes are based on processed “white” rice and contain way too much sodium. They also can be a hidden source of trans fat—of which the body needs absolutely zero! When you’re in the mood for a rice dish, consider making your own whole grain pilaf,...

red beet baba ghanoush

by Jackie Newgent | August 3, 2015 | 5 Comments

Beet hummus is a thing. But beets can be showcased well beyond hummus. So I picked up a couple beets from my farmers’ market and transformed them into a different Middle Eastern dip … baba ghanoush. I roasted the beets to bring out their full flavor. A hint of smokiness is provided with a pinch of smoked paprika. And you’ll definitely detect the refreshing citrusy notes by way of both fresh lemon juice and zest. Though I usually prefer traditional eggplant baba ghanoush rather homestyle and lumpy, this red beet version with its stunningly gorgeous fuchsia color looks more beautiful when pureed until velvety. (Hint: The vivid color is from phytonutrients naturally found in beets, called betalains, which have anti-inflammatory...

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