maureenabood.com | Sat, 22 Sep 2018 04:07:25 +0000
An arugula, avocado and mujadara platter is a gorgeous way to serve mujadara, a beloved–yet humble-looking–lentil pilaf. Mujadara, along with arugula and avocado, is one of the healthiest, most delicious meals you can eat. Don’t ever apologize for your food. I wish I could claim this edict as my own, but it comes from our [...]
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maureenabood.com | Sat, 15 Sep 2018 10:41:22 +0000
There is so much to love about velvety, protein-packed white beans–especially white beans with za’atar roasted tomatoes and olive oil, an ultra-flavorful combination that will keep you satisfied, healthy, and happy! Vegetarian and gluten-free (and vegan if you leave out the parmesan cheese). When I daydream of cozy evenings with my sissie on Seminary Avenue [...]
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maureenabood.com | Fri, 07 Sep 2018 09:53:00 +0000
My bread and butter sweet pickle chips are so simple to make, but huge on flavor and crunch. The sweet onion is as delicious as the cucumbers in these refrigerator pickles. Here’s the thing about the abundance of the last three months up north in Michigan: Yes, we’ve had that long-awaited access to local fruit [...]
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maureenabood.com | Thu, 23 Aug 2018 13:51:50 +0000
My favorite Apricot Nectarine Cobbler is made with light, fluffy biscuits made moist and tender with laban (yogurt). The apricots and nectarines pair perfectly and require no peeling, a much faster preparation. Try my blueberry cobbler recipe too, with a shortbread-like crust (and a story I hold dear). I’m thinking to change the name of [...]
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maureenabood.com | Thu, 16 Aug 2018 14:20:54 +0000
Labneh Green Goddess switches up the traditional mayo/buttermilk dip with labneh, which offers wonderful flavor and tang. And health! You can use any plain labneh or Greek yogurt with any level of fat content. Use tons of herbs and make plenty so you can use your Labneh Green Goddess as a dip, a dressing, or [...]
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maureenabood.com | Thu, 09 Aug 2018 12:11:17 +0000
Vegetarian stuffed koosa is based on the classic Lebanese dish of hollowed-out, stuffed summer squash poached in tomato (or yogurt). Koosa squash is a lighter green version of zucchini; dark green or yellow zucchini work beautifully for this dish if you don’t have Lebanese koosa. In any case, always select smaller squash, about 6 or [...]
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maureenabood.com | Fri, 03 Aug 2018 11:39:54 +0000
Raspberry rose jelly is a beautiful way to enjoy ultra-pure raspberry flavor with no seeds. The rose water makes the raspberry taste even more raspberry! Everyone has a texture thing of one sort or another, don’t you think? My texture thing is not extensive, really it’s not. Oysters? No problem. Pate? Yes please. Labneh and [...]
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maureenabood.com | Fri, 27 Jul 2018 11:25:13 +0000
My tart cherry love began in northern Michigan but was deepened with the incredible tart cherry sorbet sundaes I’ve had in other places. My tart cherry sorbet recipe is simple to make and the flavor is fabulous, enhanced with a whisper of rose water! I find it ironic that some of the most memorable ice [...]
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maureenabood.com | Fri, 13 Jul 2018 11:06:57 +0000
Pasta with labneh and peas is a simple dish that comes together in the time it takes the pasta to cook, one of my favorite meals to make when I’m alone or whenever I need a fast but very delicious dinner. Just be sure to cook the labneh sauce at low temperatures to avoid curdling, [...]
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maureenabood.com | Thu, 28 Jun 2018 13:44:36 +0000
This favorite recipe for blondie bars with caramel originates with Claire Ptak’s The Violet Bakery Cookbook. I’ve added orange blossom water, which is such a good friend of caramel, and tahini, a good friend of most everything! These bars will become your go-to for picnics, potlucks, and parties of any kind… Couple of months ago, [...]
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maureenabood.com | Thu, 14 Jun 2018 14:35:54 +0000
These mini cheese flatbreads with mint are a Lebanese tradition, part of the mana’eesh, the man’oushe flatbread family and just one of the many variations of toppings used. I love making cheese flatbreads in little rounds using my fatayar dough recipe, party-ready and so soft and tender. The topping is out-of-this-world flavorful, with halloumi, labne, [...]
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maureenabood.com | Thu, 31 May 2018 16:21:25 +0000
Learn here how to cut a round kibbeh sahnieh into diamonds! To make this classic Lebanese kibbeh sahnieh, use a large pan, 14-16 inches, and layer the kibbeh with a lemony meat and onion filling. Bake and broil until deep golden brown, and you’re golden too! While I’ve been diving in whenever possible lately to [...]
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maureenabood.com | Wed, 23 May 2018 11:52:56 +0000
Fresh Mint Hummus is so fresh and flavorful, we may not ever eat hummus any other way…. Use the same simple hummus ingredients of skinless chickpeas, garlic, lemon juice, and tahini with a big handful of fresh mint for a hummus that tastes as beautiful as it looks. Finish fresh mint hummus with an excellent [...]
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maureenabood.com | Fri, 18 May 2018 03:05:09 +0000
The jam used for Strawberry Jam Bars is a quick-method, just cooking down berries with sugar and lemon juice. Rose water takes the jam to another level of luscious, and the lemon gives the perfect sweet-tart balance. Strawberry Jam Bars are right at home at a picnic. If you want to use prepared strawberry rose [...]
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maureenabood.com | Wed, 02 May 2018 23:23:49 +0000
This lemon bundt cake with raspberry glaze steals the show! The moist, fragrant lemon bundt is fully glazed with ultra-flavorful raspberry glaze. Do it for Mom, do it for you, do it for anyone you want to wow. I sort of surprised myself, and not in a good way. Let me preface what I’m about [...]
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