I don’t know if you noticed, but we haven’t shared too many posts this month so far (although our Sultan Selim Kofte was amazing & you should check it out!). A two-fold problem – we attempted a few recipes that we thought would be “blog-worthy,” that just didn’t turn out well, so we definitely couldn’t share our failures 🙄😬😣😉. And also, we used a few of our saved up vacation days to visit friends and watch UVA beat Wake Forest in Winston-Salem one weekend and to see our families in Nashville for a cousin’s wedding on another weekend! So we really haven’t cooked quite as much as normal this month!
Our lack of blogging this month is a little bit of a tragedy because January is National Soup Month, and I LOVE SOUP! I don’t know what month is better suited to officially be National Soup Month – what sounds more cozy and warming for chilly nights (and days!) than a big flavorful bowl of soup. It’s actually National Slow Cooker month too (probably for similar reasons…), so we just went ahead and did the two birds, one stone thing with this recipe – ✔️ & ✔️!
I’ve had this recipe saved on Pinterest for literally years I think. It comes from Gimme Some Oven, which actually is the very first blog I think I ever started following. I’ve made many of her recipes over the years, prior to the birth of our little infant blog. Check it out for some great recipes from a veteran blogger and much better pictures than ours! We tweaked her recipe just a tiny bit, adding a little extra vegetables & spices, because the entire world (or the 467 commenters on her post at least…) seems to love the original just as is! One little side note… one day we would like to make our own, traditional enchilada sauce, for this recipe or others. We were just feeling a little too lazy today for finding and roasting our own chilies. But we can only imagine how much better this soup would be when substituting authentic homemade enchilada sauce for the canned stuff!
Ok y’all, I know I say things like this all the time, but… This dip is SO easy to make and SO worth it. Bring this to your next family gathering, book club, or just make it for tomorrow’s dinner! It’s spicy without being overpowering. And everyone loves feta cheese!
On that note, now is a good time to talk about feta again. There is feta cheese and then there is feta cheese. If you bring someone from Turkey, Greece, Bulgaria, Israel, France, or, you know, basically anywhere else in the world, to the United States and show them the crumbly stuff that we sell in our grocery stores as feta – prepare to be laughed at. It is just nowhere near as good as what they have. But fear not! We Americans now have access to much better qualities of feta (usually imported from Europe or the Middle East) pretty easily here. Trader Joe’s & Whole Foods will always have some, your local grocery store might in some areas, and if those all fail, it’ll give you the opportunity to check out your nearest Middle Eastern market or international food shop! Look for feta in blocks, usually in brine. It’ll be wet and have some holes in it. While it crumbles easily between your fingers, it shouldn’t be dry and pre-crumbled for you. Believe me, I was a lover of American grocery store feta for years, so I’m not judging. But do yourself a favor and upgrade! Mmmmmm… feta 🙂
Also, you may have noticed if you read our blog semi-regularly (heyyy Baba, Aunt Suzanne, Mom 🙋🙋🙋), that we share recipes that make a wide variety of serving sizes. For example our Garlic & Truffle Pimento Cheese basically feeds an army, while this dip was easily eaten by the two of us tonight. This just goes to show you that we only share what we’re actually making for ourselves at any given time. We ate this dip with crudites to accompany some lahmacun tonight (perfect combo in case you were wondering!).
Spicy Feta Dip
(Recipe adapted from Sultan’s Kitchen: A Turkish Cookbook, by Özcan Ozan)
1 tbsp olive oil
1 tsp paprika
1/2 tsp smoked paprika
1/2 tsp crushed red pepper flakes
3 tbsp chopped fresh parsley
Juice from a lemon wedge
Pulse all ingredients together in a food processor until smooth.
Refrigerate until serving.
Top with a drizzle of olive oil when serving, if desired.
Gosh, it’s been awhile since we’ve made zoodles. For awhile there we were making, eating, and sharing zoodle recipes every week it seems like. We took a little bit of a hiatus it seems, but don’t worry – the zoodles are back! This time, they’re topped with a deliciously spicy sauce that makes you think you’re on the Mediterranean coast.
Even better news? This meal is simple to make – it only takes a few minutes of active preparation. Even more better news? This vegetarian dish is healthy and pretty darn low calorie. A great meal to sneak in to your weekly meal rotation.
It’s that time of the month again where we make treats for the staff of the hospital before we move on to our next rotation next month. I think the fact that we like to make these treats for our teachers of the month may be solely responsible for ensuring that we actually make and share dessert recipes on here. (Desserts = my Achilles heel, I’m sure I’ve mentioned that once or twice…) But with this motivation, we’ve cooked up a few pretty delicious recipes to share, like the Strawberry Streusel Bars or the Mint Chocolate Bars.
We went a little different direction this month. I don’t know why, but I couldn’t stop thinking about making a snack mix. Obviously, this recipe could be modified a million different ways. We made it the way we did because we felt it struck a good balance between the sweet and the salty! These proportions make a rather large amount of mix – we were trying to make enough to send to two separate groups of people. But it would be a good amount for a large Halloween party, or could easily be pared down.
Sweet & Salty Snack Mix
16 cups kettle corn (yield from two large popping bags for me)
4 cups mini pretzels
2 cups honey roasted peanuts
1 1/2 cups Reese’s Pieces
1 1/2 cups M&Ms
1 1/2 cups chocolate chips
1 tbsp butter
Melt chocolate chips with the butter in a double boiler (or in the microwave on a lower heat setting).
Pop the popcorn and combine all ingredients, except chocolate chips and butter, in a large bowl.
Attempt to stir up, though this is a bit difficult. Spread the mix out on wax-paper lined cookie sheets.
Drizzle the mix with the melted chocolate.
Allow to sit out until the chocolate hardens. Alternatively, refrigerate for ~10-15 minutes.
I love cucumbers, but I basically eat them the same two ways over and over. (See: Fresh Avocado & Cucumber Salad & Mama Z’s Cucumbers) I’ve had this cucumber recipe pinned for literally years, but have never made it. It’s been pinned more than 119,000 times! Apparently everyone likes a nice cucumber… I’m glad I finally tried them. These cucumbers are different from my go-tos, which makes it a nice change. I usually don’t think light and fresh cucumbers need something like oil topping them, but it works well here.
Update 7/1/17: Soooo… turns out my memory was faulty. After talking with Jon and our other friend/my old roommate Terry, we think I mentally combined Mama Z’s recipe and Terry’s. Too lazy to change the title and the whole post, so we’ll just pretend – but give a quick shout to Terry and my muddled brain as well!
There are some recipes that are so simple, I feel like you can barely call them “recipes.” These cucumbers fit that bill. I have to share them though, because they’re so easy to make and delicious – I’d hate to hold out on the precisely 17 people who follow this blog and are probably desperately wondering how I like to eat my cucumbers 😂😂
My friend Jon taught me how to make these cucumbers years ago, and I’ve been addicted ever since. He learned this quick snack from his mother. I’m pretty sure I still make them they way I was taught… but it was awhile ago. Hopefully so, otherwise I guess I’ll have to change the title of this post🤞🏼🤞🏼 These cucumbers will just take you a minute or two to make and are perfect for lunches or a light snack. Even better, just adjust the proportions for as many cucumbers as you want!
Mama Z’s Cucumbers
(Recipe from my friend Jon’s mom!)
Low sodium soy sauce
Rice wine vinegar
Sprinkle of crushed red pepper flakes
Slice your cucumbers.
Mix together equal parts of soy sauce & rice wine vinegar. [ie: 1 tbsp soy sauce + 1 tbsp rice wine vinegar; 1/4 cup soy sauce + 1/4 cup rice wine vinegar; etc]
Combine the cucumbers with the liquid and place in a dish you can cover and refrigerate.
Top with a few sprinkles of crushed red pepper flakes (as little or as much as you like in terms of spiciness).
Marinate in the refrigerator for at least 20 minutes before snacking.
I had a great month of May in terms of a rotation I was doing for school. I loved it and learned so much! On my last day, I wanted to bring a little treat for the staff who taught me and worked with me for the past few weeks. I couldn’t decide what to make, but ruled out cookies because the hospital frequently provides trays of cookies that are pretty darn good. And I’m generally exhausted during the middle of the week, so I wanted to make something pretty simple. I came up with the idea for these, essentially extrapolating from a thought of Rice Krispy Treats! These are so easy to make and are delicious!! You can’t go wrong. You could easily throw these together for some sort of last minute get-together or other situation.
(Also. I forgot to take pictures. So all you get is a quick shot of the 2 bites I saved for Selim.)
Mint Chocolate Bars
1 standard sized box of Mint Oreos
4 tbsp butter
1 bag of large marshmallows (5 cups)
20 pieces Andes candy, chopped
Place the Oreos in a large plastic bag and smash with a mallet. Don’t smash them too finely.
Meanwhile, melt the butter in a large saucepan over low heat.
Once butter is melted, add the marshmallows and cover. Keep on low heat.
Remove the lid every 3-4 minutes and stir. The marshmallows will melt and eventually combine with the butter.
Once the butter and marshmallows are melted and combined, pour in the crushed Oreos. Working quickly, stir to coat the cookies in the marshmallow/butter. Remove from heat.
Lastly, add the chopped Andes candy. They will quickly begin to melt. Stir ASAP to get the candy spread throughout.
Scoop the mixture into a glass baking dish (8×8). Spread out evenly.
Allow to cool entirely. Once cooled, slice with a sharp knife.
Try not to eat them all before you share with friends!
Makes ~25-30 bars, obviously depending on how large you cut them.