West African Greens (a version of Sukuma Wiki)

 

My youngest is home for a couple months before she starts graduate school.  I am so proud of her!

She loves to cook as much as I do and she has a natural ability for creating delicious and healthy vegan meals.  When I see a recipe and realize it is vegan it always makes me think of her.  "Maybe she will like this - I will try it!"  This recipe just happens to be vegan and it is delicious!  I love the combination of cumin, coriander, and tumeric - with the greens and other veggies it is so delicate but very flavorful.

We served it over basmati rice. 

Sukuma Wiki or West African Greens  (adapted from in Bibi's Kitchen)

2 tablespoon of extra virgin olive oil

1 large yellow onion, finely diced

1 teaspoon ground cumin

½ teaspoon ground coriander

½ teaspoon ground tumeric

2 large tomatoes, coarsly chopped OR pint of grape tomatoes sliced in half

1 large carrot sliced

1 pound of dark leafy greens (kale, collards, chard, etc.) tough stems discarded and leaves coarsly chopped 

kosher salt

½ cup of water

the juice of one lemon

large bunch of cilantro - chopped

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Heat a medium to large enambled cast iron pot or other heavy dutch oven over medium heat.  Add the oil and allow to warm then add onion, carrots, cumin, coriander and tumeric.  Cook, stirring occasionally until the onion softens, about 5 minutes.  Add the tomatoes, greens, a large pinch of salt and the water.  Allow greens to cook down for a couple minutes (you may need to add in two batches depending on the size of your pot) then cover and simmer for 10-15 minutes.  Turn off the heat and stir in the lemon juice and the cilantro.  Add more salt to taste if needed.  ENJOY!  

Healthier Granola (super delicious!)

 

This granola uses HALF the amount of sugar than most other recipes – still tastes so sweet and crunchy!  I just thought I would try it to see how it turned out and now I know – I don’t need to add as much sugar.  As with all my granola recipes I use really good olive oil, maple syrup, and gluten-free & glyphosate-free Oats – with those three ingredients alone you will have a delicious granola.  I use One Degree Oats – they are the best and healthiest.  This recipe has cardamom, cinnamon, chia seeds, and sour dried cherries – soooo good!  Try it. Enjoy!

Healthier Granola

4 cups old-fashioned rolled oats (One Degree GF preferred)

½ cup grade A amber or robust maple syrup

½ cup extra-virgin olive oil

½ to 1 teaspoon cardamom (ground or freshly ground from green pods)

1 teaspoon cinnamon

½ teaspoon vanilla paste or vanilla extract

½ teaspoon kosher salt or kosher sea salt 

1 Tablespoon chia seeds

¼ cup dried coconut flakes (unsweetened)

¼ cup dried sour cherries

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Preheat oven to 350° F.

Line baking sheet with parchment paper.  In a large bowl, using a large spatula or spoon, mix olive oil, maple syrup, cardamom, cinnamon, vanilla, and salt.  Add oats and chia seeds and stir ingredients together with large spoon or spatula to distribute ingredients.  Pour granola onto prepared parchment-lined pan and spread so that ingredients are in one layer.  Bake in oven for 30 then add coconut flakes and continue to cook for another 10 to 15 minutes until golden brown.  Remove from oven, and allow to cool in pan for about 10 minutes before eating.  Granola will crisp up as it cools.  Add cherries to the granola and make sure it is completely cool before storing in glass jars or other containers.

Cardamom Cake for Amal and me!

 

My friends Amal and Bassam surprised me with a Birthday Celebration!   I had made this cake for them thinking it would be a nice complement to Amal's amazing cooking - delicious beyond belief Lebanese food.  When it came time for dessert there was a beautiful array of Lebanese sweets and a special chocolate caramel cake with a birthday candle  AND Lebanese birthday song playing on their speakers!!!  There is no joy like the joy of that song - super happy, super vibrant, super fun! Love you, Amal and Bassam.  Thank you for making my 59th birthday extra special.

I found this recipe a few years ago and it instantly became a favorite.  Next to chocolate mousse this is my favorite dessert.  It is very very easy and the taste is so delicate but also intense.  The key is to release the cardamom seeds from their green pods  right before adding to the cake batter.  I  LOVE  THIS CAKE!

Cardamom Cake  

(very slightly adapted from My Bombay Kitchen by Niloufer Ichaporia King)

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2-3 Tablespoons sugar, to coat pan

3/4 cup (65 grams) sliced almonds, to coat pan

4 large eggs

1 1/3 cups (264 grams) granulated sugar

1 1/3 sticks of unsalted butter (this is approximately 150 grams)

1 1/3 (160 grams) cups all-purpose flour

1 Tablespoon (9 grams) cardamom seeds (freshly extracted from their pods)

2 pinches kosher salt

Preheat oven to 350 degrees.  Prepare a 9-inch springform pan - place round of parchment in bottom of pan, generously butter bottom and sides of pan, sprinkle 2-3 tablespoons butter and rotate pan to coat all butter with the sugar, spread sliced almonds on bottom of pan.  

Prepare cardamom seeds - gently crush pods with pestel or with back of plate - release cardamom seeds and measure 1 Tablespoon.

Using a stand mixer or a handheld beater, cream the eggs and sugar until thick and pale and tripled in volume, about 5 minutes. Melt the butter in a small saucepan. Bruise the cardamom seeds in a mortar - don't crush just rotate pestel over seeds. With a rubber spatula, quickly fold the flour (in two batches) and sprinkle 2 pinches of salt into the egg and sugar mixture.  Next fold in the melted butter and the cardamom seeds. Make sure there are no pockets of flour and give batter a thorough stir before pouring into the prepared pan. Thump the pan on the counter a couple times to settle the batter.

Bake the cake until the top feels dry to the touch and springs back when lightly pressed, and a skewer or knife inserted into the center comes out dry, 30 to 35 minutes (see NOTE below). Remove from the oven and leave in the pan for about 5 minutes. Run a knife around the sides of the pan before inverting the cake onto a rack to cool. Remove the bottom of the pan carefully while the cake is still very warm. Let cool before serving.

This cake tastes delicious day of and several days after baking - excellent flavor and texture!

NOTE:  I have a gas range and it took 45 minutes in my oven.