kookoo {vegetarian herb omelette or frittata}

kookoo

we’ve been enjoying kookoo (i know, bit of a funny name) or the persian version of  a frittata-omelette-quiche in my family ever since I can remember. when i say we, i have to admit that for years I only observed it being made (there are all kinds of variations of kookoo) and eaten by others. starting off in life as a bit of a picky eater, i eventually learned to appreciate a good kookoo (among other things) as i discovered what (real  food) eating was all about. i can still see my grandma’s skillful hands meticulously chopping the herbs, then ever so care carefully pouring the green “batter” in to the pan. herb (green) kookoo is best in the spring when all the fresh herbs it calls for are in  abundance. as i prepare my shopping list for our upcoming (persian) new year’s celebration (no rouz -spring equinox), it becomes clear that herb kookoo contains a  perfectly healthy and good for you combination of ingredients-a rarity for such deliciousness! it is a great vegetarian option, and can be served warm as a side (such as during no rouz where it is served alongside the traditional herbed rice & fish dish, sabzi polo mahi), or as an appetizer (at room temperature) served with yogurt and flat bread. i left this beautiful one whole, and served it sliced like a pie with a yogurt-cucumber-dill sauce.  it was a big hit.

 

kookoo recipe: 

finely clean and chop (herbs should be chopped finely so that they can mix well with the other ingredients) one large organic bunch (1 cup chopped) each of: 

– cilantro, flat leaf parsley, and spinach (about 1 to 1 and 1/2 cup each chopped)

– 2 bunches sliced green onions or chives.

     combine the herbs in a bowl with:

  • 1/4 cup chopped walnuts
  • 3-4 organic eggs
  • 2-3 tbs flour  
  • 2 tsp turmeric
  • a touch of cinnamon-about 1 tsp (if you like it)
  • sea salt & freshly ground pepper to taste
  • 2-3 tbs barberries (optional)

1. heat 2-3 tbs vegetable oil in a deep skillet, then carefully pour in the egg mixture and pat it down tightly with a spatula and allow  it cook on one side on med/low heat for about 20-25 minutes (with the lid on).
2. carefully flip the kookoo with the help of a round platter (this can be tricky, but is doable-trust me), and cook the other side for another 20-25. flip the kookoo (it should be crisp on the outside) out on to a platter, and let it sit a few minutes prior to serving. you can also cut the kookoo  in to small sized squares and serve as an appetizer with a side of yogurt. 

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cooking minette’s italian wedding soup

how to make a delicious gluten free italian wedding soup {sort of} with lots of yummy meatballs and baby kale:

gluten free italian meatball soup with organic meatballs & baby kale

what do you do when you find yourself with a huge bag of beautiful organic baby kale you couldn’t resist buying at the store? you think about all sorts of ways you might use said kale in foods and salads before it goes bad (we’re talking a HUGE bag). if you’re me, for some odd reason, you think about a steaming hot bowl of italian wedding soup loaded with luscious meatballs. and then you go from there-starting the meatballs by combining a few simple ingredients in a bowl: organic (grass fed) ground beef, thinly sliced scallions, chopped italian parsley, sea salt, pepper, a touch of smoked paprika (just because), and just a hit of chick pea flour (or corn flour). once you’ve rolled the little meatballs and added them to a pot of sizzling minced onions in olive oil, you are almost there. it’s been cold out there this winter (in most areas of the world)-take heart: this soup truly warms you inside and out. better start rolling those meatballs!

ingredients for 4 servings of minette’s italian wedding soup:

  • cooking minette's meatballs for soup1 pound organic ground beef (or turkey)-preferably 7% fat only
  • 1 medium to large onion, finely chopped
  • a bunch of scallions (green onions) finely sliced (6-8)
  • a small bunch of flat leaf parsley, finely minced (about 1/2 cup)
  • sea salt & pepper to taste (for salt, per bon appetit: as a rule, about 1 tsp per pound will make for perfectly salted meatballs)
  • 2-3 tsp chickpea flour (or corn flour)-some might add breadcrumbs
  • 1 tsp smoked paprika (optional) or cayenne pepper for spicy
  • 2 medium ripe tomatoes (roma tomatoes are good) finely cubed
  • 1 lemon, freshly squeezed
  • 1.5-2 cups of organic baby kale (adjust amount to taste, or substitute with spinach if you prefer)
  • 1/2-1 cup italian gluten fee (or your choice) orzo
  • 3 cups preferably homemade beef or chicken broth
  • 1-2 tbs extra virgin olive oil
  • good freshly grated parmesan cheese
  1. cooking minette's gluten free italian wedding soupmake the meatballs by combining meat, scallions, 2/3rds of the parsley, sea salt & freshly ground pepper, smoked paprika, and chick pea flour in a bowl and mixing by hand (use gloves)-the light touch of your hands incorporates all the ingredients without crushing the meat. don’t over-mix into a paste–full pieces of ground meat should still be visible. add a few teaspoons of water if necessary. gluten free orzo for souproll little balls (bite size is best for soup) out of the mixture and set aside on a plate.
  2. heat the oil in a dutch oven, add onions and fry on medium high heat for 2-3 minutes before adding the meatballs carefully and allowing them to brown on one side (medium heat) before turning them carefully to brown the other.baby kale in soup
  3. when the meatballs and onions are browned, add 3-4 cups of water and three cups of broth, bring to a boil, then reduce heat and allow the meatballs to cook for about 15-20 minutes.
  4. add cubed tomatoes (or stewed tomatoes from a jar) and simmer for another 15 minutes.
  5. add the orzo and allow it to cook until they plump up and become tender, then add the remaining parsley and the kale. add a little more broth to the pot if necessary, then cook for another 15 minutes. add the lemon juice (to taste) before serving. taste and adjust seasoning.
  6. sprinkle with freshly grated parmesan cheese.
  7. buon appetito!cooking minette's italian wedding soup

 

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spaghetti al limone

once in a while when you’ve had an unusually long or hard day you need one of those meals that come together quickly and easily, and provide pure and simple comfort while smoothing out all the rough edges. i have to admit, i may have a slight addiction to spaghetti (who doesn’t) and try to limit my consumption as much as i can-so, when i have one of those days that make you feel like you’re allowed to reward yourself, this dish is my reward (over, say, chocolate cake or ice cream). it combines spaghetti with lemons, a fruit (yes, fruit!) i can’t live without. nothing like fresh citrus to brighten up your dish, or your day for that matter. the hardest thing about restricting yourself from eating this treat is that you will likely have the ingredients available most of the time-and it will take you all of 20 minutes (or so) from start to deliciously satisfying finish to prepare. for me this recipe is quite fluid and changes with my moods-sometimes i add a lot of red pepper flakes, and other times i choose to add parsley over basil. either way, the constants are extra virgin olive oil and fresh lemon juice and zest. a touch of freshly grated parmesan cheese goes a long way to round out all the flavors.  go ahead, try to resist the urge. or maybe, live a little, and treat yourself! it really is worth the calories. hungry yet?? Continue reading

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