I know you are sitting there wondering to yourself what I made for dinner these past couple of Friday’s but I will assure you that it was so uneventful that I figured I wouldn’t bore you with my uninspired-ness. After starting my new job, these past couple of weeks have been such a blur that I have barely had a single moment to sit down and blog, much less execute a well thought out meal. That has thankfully changed this week. I was more than determined to pull through tonight. I woke up with a pep in my step and was ready to conquer dinner tonight. By that I mean, I woke up and texted my mom and asked what I should make for dinner tonight. As always, she was more than inspiring and set my menu in motion.
I have been on a binge of Middle Eastern food these past couple of weeks. I can’t tell if it’s because I work next to a Middle Eastern restaurant and smell their deliciousness half of the day, or just a phase I’m going through. Nevertheless, these past couple of weeks all I can think about are those flavors. My meals this week have consisted of Moroccan spiced turkey burgers with roasted carrot soup that is topped with tahini, then a spiced rice and lamb dish topped with more tahini and my husbands very favorite condiment, narsharab, or better known in English as pomegranate molasses. If you have not tried it or even heard of it, here is a good article that might give you some good insight into it.
It is very possible that I have been craving tahini, but who knows. I digress and will reveal what is on the menu for dinner tonight. The bread that I will be using tonight is pita. This is my first time making pita on my own so I am hoping that it turns out like I want it to.
To accompany my pita will of course be hummus. Here is the thing about me and hummus, I always want to whip up a batch on a whim, but I also want it to taste like I cooked it for hours. Yeah I know, I want my hummus and to eat it too, but can you really blame me? I am trying a new recipe and I am hoping that it hits the spot for me. Recipe can be found here: Classic Hummus Recipe.
The next item on the agenda is a quick beet salad. I can’t stress how much I like beets. If they are on a menu, you can almost guarantee that I will be ordering it. I also do love dying my hands and everything in my kitchen a beautiful shade of pinkish-purple, but today I figured I would save myself the hassle of dealing with fresh beets and opted for canned. Judge all you want, they are a life saver. The beets I picked aren’t strictly Middle Eastern, but I love them.
- 1 (15 oz) can of sliced beets, drained and rinsed
- 1 1/2 teaspoon honey
- 1 teaspoon Dijon mustard
- 2 tablespoons orange juice
- 2 tablespoons balsamic vinegar
- 1/4 cup olive oil
- Whisk together honey, Dijon, orange juice, balsamic vinegar, and olive oil until combined. Add in can of beets.
In addition to the beets I will put together a nice bowl of Israeli salad. I know it is simple, but it just hits the spot every time. There are a million variations, but I personally opt for English cucumber, cherry tomatoes, a drizzle of olive oil and salt and pepper. I could eat mounds and mounds of the stuff.
The last part of our dinner will be roasted eggplant. I am dressing it with lots of olive oil, garlic, and lemon and finishing it with a handful of fresh parsley. I try to make eggplant as often as I can. Not only does my husband love it, but I am continually trying to master cooking with it. I have never had eggplant as delicious as my mother-in-law makes, so I figure the more I use it, the better I will get with it.
Dinner will be served with a much needed large glass of Mason’s Red from Robert Ramsay Cellars. This red has great depth of flavor without all the bitterness that I am not a fan of.
To be honest, as excited as I am to sit down with a nice glass of wine and a delicious dinner, I am looking forward to dessert even more. I bought my very first tart pan today and I can’t wait to break it in. Dessert will be a plum tart with some gorgeous plums I found today. I absolutely can’t wait to have a relaxing dinner and just reflect on this past week.