Category Archives: Food Type

Monggo Beans

It has been quite a while since I posted any recipes, but here’s one that I wanted to share! I have been working through my pantry, trying to use up ingredients that have been sitting around too long.

One of those ingredients was dried mung beans. Since I also had coconut milk in the pantry, the recipe that jumped out at me was a Filipino recipe of mung beans with coconut milk, garlic and ginger. It was easy and delicious, not at all spicy but a tasty flavor combination.

Monggo beans

Find the recipe on Pinch of Yum – I used spinach instead of malunggay leaves.



Green Tomato & Dal Stew

In my produce box this week I ordered 4 green tomatoes, an ingredient I have eaten but never cooked with.  Searched around the internet, and I found the results of a green tomato recipe contest on the blog, for Roopa’s Green Tomato and Lentil Stew (aka: Thakali Masiyal).

I pretty much followed the recipe on this page exactly, except that I didn’t have toor dal (yellow split peas), but I had chana dal (split small black chickpeas that look very similar!).  So I substituted the chana dal which just had to be cooked a bit longer until tender (more like 45 minutes for that first step). After the dal was tender, I added the tomatoes plus one long green chile and one jalapeno for a little kick.

green tomatoes

I used two of the green tomatoes, one had a blush of pink in it, and then added some riper cherry tomatoes for the last 1/2 cup or so needed for this recipe. The dish looked pretty pale and non-descript at that point, but after stewing for a longer time and adding the tamarind and spices, I ended up with an appetizing stew – about 3 servings using this recipe.

Thakali Masiyal

The green tomatoes and tamarind make this a sour/tangy dish, but also very good without being ultra-spicy.  I found some papadam in my pantry, so I cooked up a couple of those to eat with the stew and it was nice to have the crunch and pepper flavor to balance the stew.  Overall a nice dish and very simple to make.

I still have 2 more green tomatoes, and may try grilling them with this recipe from Southern Living –


Celery Stew – Khoresh Karafs

I’ve been getting fresh produce deliveries from The Produce Box this spring, and two weeks ago I received three beautiful bunches of NC-grown celery. The celery has very thin stalks compared to grocery store celery, because it’s a different variety that is able to grow in this climate. In addition, there were a lot of wonderful leaves.

That’s a lot of celery for one person!  In thinking about how to use it, I remembered an Iranian dish called Celery Khoresh, or Khoresh Karafs. Khoresh, you may remember from previous posts, is a stew usually consisting of meat and vegetables. In past posts, I have shared recipes for chicken and artichoke khoresh and yogurt-simmered chicken khoresh.  Today’s recipe is a celery and beef stew.

I looked at two recipes online and cobbled together my own version based on what was available in my pantry.   My version below will serve 4-6 people.

Celery Khoresh
1 Tbsp. olive oil
3 cloves garlic, minced
1 large onion, chopped
1 tsp. turmeric
1.5 lbs. stew meat (beef or lamb, cut into cubes)

In a large pot, heat the oil over medium heat and slowly saute the onions and garlic until they are starting to brown. Add the turmeric and stir to cook about 1 more minute. Then add the stew meat and turn up the heat a bit. Stir until the meat is sealed on all sides, it will probably not have enough room to brown the meat unless you have a very wide pot, and that’s ok. Add 3 cups of water and bring to a simmer.


1 Tbsp. olive oil
Celery, 3 cups chopped
2 Tbsp. dried mint
1 c. parsley or celery leaves

Meanwhile, chop up your celery into 1-inch pieces, and saute them in oil until they are starting to brown around the edges. Add in the mint and celery leaves and stir until wilted. Add to the meat stew. There should be enough water to just cover everything, but you can add more as needed.

Add 1 tsp. salt, cover and simmer for about 1.5 hours.  Remove the lid from the pot and add;

6 green onions, thinly sliced
1 tsp. lime zest
1 Tbsp. dried mint
2 tsp. dried dill
1/2 c. parsley or celery leaves
juice from one lime

Cook for another 30 minutes uncovered, so that the liquid reduces somewhat. Just at the end, stir in the juice of one lime and season with salt and pepper. Serve over rice.

It’s quite tasty, but you have to really like celery!  Which I do.

celery khoresh

Mediterranean Dinner, Part 2

I’m a little delayed in getting to this, but here is a description of the other treats that I prepared as part of a Mediterranean dinner I hosted last month. As you’ll recall from the previous post, the main dish was a beef and lamb stew served over creamy eggplant.

I started the meal with a beet and lentil soup, recipe online here – I made it without the dumplings since it was for an appetizer.


Along with the main dish, I also served a warm zucchini and yogurt salad, recipe online here.


And for dessert, I used shredded phyllo dough, or kataifi, to make a dessert from “Baking at Home” cookbook by the Culinary Institute of America. You can find kataifi at some middle eastern grocery stories (including Neomonde here locally in Raleigh). Out of the box it basically looks like fresh vermicelli noodles.

kataifi box

The dessert started with a classic pastry cream. Dates and pistachios were folded in, and the filling was rolled into a kataifi crust and baked until crisp. It was served on a plate with a light lemon sauce, which added a nice tang.

filled kataifi

It was a fun and unique meal, and I think everyone enjoyed it!  I know I had fun putting together the recipes, and I always appreciate guests who are willing to be guinea pigs for some new concoctions :)

dinner guests

Creamy Eggplant – Mediterranean Dinner, part 1

Every year, our church has a fundraiser auction to raise money for our youth group. This year, I planned a Mediterranean 3-course dinner and auctioned off seats for five guests to join me for the meal.  I’ll share the menu in two parts.

I’m going to start with the new main dish that I learned from this meal, called Sultan’s Delight – a creamy eggplant base topped with lamb stew.

This is a different way of cooking eggplant, and it made a wonderful creamy puree that everyone loved. It was probably the most talked-about part of the meal. This dish could sway even those folks out there who don’t think they like eggplant.  I followed the recipe on a blog called Almost Turkish Recipes, the only change that I made was in the preparation of the eggplant after roasting. Where it called to mash the eggplant with a fork, mine was pretty stringy so I went ahead and pureed it in a blender, which resulted in a very smooth end product.

eggplant bechamel

After roasting and mashing/pureeing the eggplant, you make a creamy bechamel sauce and mix it in with the eggplant.  The other addition is a turkish cheese called kashkaval. I was able to find this cheese at our local Lebanese restaurant & grocery, Neomonde. It is a sheep’s milk cheese, very mild flavored and soft enough to melt into the dish.

In Sultan’s Delight, this creamy eggplant puree is topped with a tomato lamb stew.  I need to find a better place to buy lamb meat, but what I found this time was a stew meat.  Unfortunately, there was very little meat on the bone. I also found the stew as listed on the blog linked above to be less flavorful than I wanted. So I made some adjustments, here’s a summary (I don’t have amounts, since I was just making it up as I went, sorry!).

I browned the lamb meat, onions and green pepper, and added the tomatoes, tomato paste and water to stew the lamb for 1 hour as described in the other blog. Then I extracted the meat and cooled it down so that I could pick off the meat. When I saw that there was not enough meat and it didn’t seem tomato-y enough, I started over by browning beef chunks. To this, I added more tomato paste and added back the rich lamb broth (bones do add a lovely depth of flavor) and the bit of lamb meat that I had extracted. It was stewed down for awhile and then reheated the day of the dinner, which resulted in a tender and flavorful topping for the eggplant.

sultan's delight

Lentil, Sweet potato and Apple salad

This recipe came together as a result of trying to use up some pantry ingredients.  I remembered a lentil and apple salad that I had made before, and it seemed like adding some roasted sweet potato would be a good addition.  I wasn’t disappointed.

As soon as I made it, I was kicking myself for not having written down the measurements as I went along – I knew I’d want to make it again. So I immediately went up to the computer to type up what I could remember. This is the result of that effort, and I hope that it’s at least close (dressing may need a little tweaking to your taste).

lentil apple salad

Lentil, Sweet potato and Apple salad

1 large sweet potato

Peel and cube sweet potato. Drizzle generously with olive oil and a bit of balsamic vinegar and toss well. Spread out into one layer on a baking sheet and roast at 400 degrees for about 20-25 minutes, or until tender and starting to brown. Sprinkle with a little salt.

8 oz. dried lentils

Rinse lentils. Add 2 cups of water and about ½ tsp. salt. Bring to a boil in a medium pot, then cover and reduce to a simmer for 15-20 minutes, or until tender. Drain well.

2 small apples (I used Gala), diced

¼ c. olive oil
1 Tbsp. honey
3 tsp. lemon juice
1 tsp. rice vinegar
2-3 tsp. Dijon mustard, to taste
1/4 tsp. ground cumin (optional)
Salt and pepper to taste

Whisk together dressing ingredients, taste and adjust.  Add lentils and mix, then add apples and sweet potatoes. Toss to cover all with the dressing, and serve.

Black-eyed Peas in Coconut milk

Black-eyed peas are one of those overlooked ingredients that I rarely cook with but always enjoy. Here’s another adaptation of a dish from Marcus Samuelsson’s “The Soul of a New Cuisine”.  Starting with dried beans makes this an economical side dish, and I’m eating it with pork and collard greens for the full ‘Southern’ effect :)

black eyed peas
Coconut Black-Eyed Peas

1 cup dried black-eyed peas
1/4 cup butter or spiced butter (niter kibbeh)
1/2 white onion, chopped
3-4 Roma tomatoes, seeded and diced
1 green chile pepper or jalapeno, finely chopped
2 garlic cloves, minced
2 tsp. minced fresh ginger
1 cup coconut milk
2 tsp. Berbere spice (or 1 1/2 tsp. chili powder + 1/2 tsp. ground cumin)
1 cup chicken or vegetable stock
1/2 tsp. salt, plus more to taste
Cilantro, to garnish

Soak the dried black-eyed peas in cold water for 8 hours or overnight. Drain the black-eyed peas, add new water and simmer for 45 minutes until tender. Drain and set aside.

In a large pot, melt the butter over medium heat and add the onion, chile pepper, and tomatoes. Saute for about 10 minutes. Add the garlic, ginger, coconut milk and chili powder or Berbere. Stir briefly to combine. Then add the stock and bring to a boil. Simmer uncovered for 20-30 minutes (this can be done while you are cooking the black-eyed peas).

When the sauce is thickened, add the drained black-eyed peas and salt to taste. Simmer for another 20 minutes until the liquid is mostly absorbed and the flavors are well-blended. This could be served as a side dish, or on top of rice for a main dish.