Muhammara Dip : Delicious Red Pepper and Walnut Recipe

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Recently, I had to pick up dinner after work before I went to rehearsal. I stopped into a new restaurant in Beverly Hills that looked like a Deli. I had found a parking spot right in front and just wanted to run in and out and take my sandwich or salad with me. Once inside, I realized the restaurant served salads along with Middle Eastern fare. I looked down into the deli case and there it was – a large ceramic dish filled with something I had

Roasted Red Bell Pepper and Walnut Dip. Delish!

Roasted Red Bell Pepper and Walnut Dip. Delish!

never heard of before, Muhammara Dip. They were nice enough to offer me a taste of it. It was one of the most delicious dips I had ever had. I immediately had to go home and research what the ingredients in this dip were and make it.

 

It turns out Muhamarra is served all over the Middle East including Turkey and supposedly the recipe originated in Syria. Either way, since it can be made quickly in a blender using all natural ingredients, it is now a healthy recipe to be made in my kitchen regularly here in the good old USA. Like the other recipes I post here, you can easily change up the quantities of ingredients to your liking and it will still turn out delicious. Don’t like hot dishes? Omit the spicy pepper. Prefer it less sweet? Then add less Pomegranate Syrup. Speaking of Pomegranate Syrup, you can find it in ethnic markets rather easily here in Los Angeles or even in health food stores where it’s offered as a healthy supplement to be taken in spoonfuls. I always have Pomegranate Juice from Trader Joes in my fridge for various reasons, one of which includes vodka. I just reduce the juice down on a low flame until it becomes a syrup. But it is certainly much easier to purchase the syrup.

 

Ingredients:

  • 1 Cup Walnuts
  • 1 (12 ounce) jar Roasted Red Bell Peppers 
  • 3 Tablespoons Pomegranate Syrup
  • 3 Tablespoons Olive Oli
  • 1 teaspoon Paprika
  • 1 teaspoon Cumin
  • 1 Pinch (or more if you like it spicy) Crushed Red Pepper Flakes 
  • Squeeze of Lemon Juice
  • 1/2 Teaspoon Salt

 

 

Add all ingredients with the exception of the oil into a food processor or blender. Blend until mixed and then add the olive oil slowly into the mix. Cover and chill until ready to serve with Pita Bread or Vegetables like Celery etc…Great option when entertaining guests who eat Vegan or Gluten Free!

 

 

Pasta Salad with Tuna and Peas : Recipe

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Sweet and Tangy Pasta Salad with Tuna and Peas.

Sweet and Tangy Pasta Salad with Tuna and Peas.

I don’t know where this super simple recipe originated. But it is a far cry from an old fashioned tuna casserole. We had something like it on the salad bar when I worked for Cheesecake Factory. The sweetness of the peas and dressing makes it. 

 

Someone brought this dish to an overnight birthday party for my friend she held at

at Malibu Creek Park.

 

 

Malibu Creek State Park Potluck Overnight.

Malibu Creek State Park Potluck Overnight.

What a great idea for a group get together! Everyone brought kids, tents and blow-up beds (who knew you could use a car battery as an energy source to blow one up?) and of course loads of

potluck food. 

 

 

So easy. Just mix. Done.

So easy. Just mix. Done.

Ingredients:

 

  • 1 bag / lb Pasta (like large shells, or rigatoni or….) boiled per directions
  • 1 drained Can of Tuna 
  • 1 Cup Frozen Peas
  • 1/4 Cup Sweet Pickle Relish
  • 1/2 Cup Ketchup
  • 1/2 Cup Mayonaisse

 

(Or you can just use 1 Cup of your favorite Thousand Island Dressing).

 

 Mix together. Done!

 

 

 

After dinner, enjoying the fire with our puppy, Bella.

After dinner, enjoying the fire with our puppy, Bella.

Dijon and Tarragon Chicken Breasts

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This is a chicken recipe I make often because it’s

Dijon, Cream and Tarragon make this Chicken Recipe sauce.

Dijon, Cream and Tarragon make an amazingly delicious and easy sauce for Chicken Recipe.

just so simple and quick yet still elegant – that and my family loves it!

 

  • 4 Boneless, Skinless Chicken Breasts
  • Salt and Pepper
  • Olive Oil
  • 2 Tablespoons Dijon Mustard
  • 1/2 Cup Cream 
  • 1 Tablespoon Tarragon

 

Sprinkle salt and pepper on chicken.

 

Brown each side of each chicken breast in a pan of heated oil.

 

Remove chicken from pan with tongs. 

 

Add the cream, dijon and tarragon to the pan and stir until blended on low flame.

 

Add the chicken back into the sauce. Done!

Eggplant : Tapanade Recipe

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Easy Eggplant Tapanade

Easy Eggplant Tapanade

This is one of my go-to healthy appetizer recipes that can be made quickly or made ahead. Like all of the recipes I post here, you can change it up easily adjusting the measurements or using different spices and seasonings and it will still be easy and delicious. While an eggplant tapanade is usually considered Italian, it is also something commonly seen throughout the Middle East. The spices I use were inspired by an eggplant dish at a Moroccan restaurant we used to go to for special occasions. The vinegar and honey add a great “sweet and sour” element to the recipe.

 

The only problem with frying eggplant in oil is that it absorbs so much of the oil that it becomes heavy and caloric. I start with a little bit of oil for flavor and add water instead. It

You can replace the tomato paste and honey with ketchup.

You can replace the tomato paste and honey with ketchup.

works great and the eggplant stays moist. 

 

  • 1 Eggplant, cut into cubes
  • 1 Red Bell Pepper, cut into cubes
  • 1/2 Yellow Onion, diced
  • Olive Oil, 2 Tablespoons
  • *Tomato Paste, 4 Tablespoons
  • *Honey, 2 Tablespoons

(*Instead of tomato paste and honey, you can use ketchup.)

  • Capers, 2 Tablespoons 
  • Ground Cumin, 1 Tablespoon 
  • Ground Chili Powder, 1 Tablespoon 
  • Fresh Basil and/or Fresh Cilantro chopped

 

Slice the Eggplant into rounds first, then into cubes.

Slice the Eggplant into rounds first, then into cubes.

Slice the eggplant into rounds and then into cubes.

Tear the red pepper open and remove the step and seeds with your hands.

Chop the onion. 

 

 

 

Heat the oil in the pan and add the vegetables. Stir.

Add a little water (1/3 of a cup or so) and continue to cook on a low flame. Stir. 

Add more water as needed to keep the pan moist, not dry.

 

Use water in addition to the oil so the tapanade stays moist, not oilyl.

Use water in addition to the oil so the tapanade stays moist, not oily.

When eggplant is soft, add the rest of the ingredients and stir. Cool and serve with crusty bread, crackers or endive leaves if you eat gluten free.