you say pico de gallo…I say pico de ghassan

November 12, 2016pitachick

This is my mediterranean version of the traditional pico de gallo…I add arugula sumac n pomegranates yes! you have to have to have to make this! It’s super simple w so much flavor n texture…I use lemon juice vs lime n just add cayenne to heat it up. Here it is…

finely chop/dice the following n transfer to medium bowl

2 small or 1 large tomato
1/4 red onion
1/4 bunch cilantro
1/2 large or 1 small avocado (make sure not too ripe u don’t want it mushy)
large handful of arugula

add the following to bowl

the berries from 1 small or 1/2 large pomegranate
juice of 1 lemon
1/2 teaspoon salt
1/2 teaspoon sumac (for extra tang)
sprinkle of cayenne little or a lot depending on how hot u want it (u can also use jalapeno finely chopped)

gently stir taste add more heat salt or lemon juice if needed depending on how u like it

I enjoy this delicious concoction w my favorite chips…Have’a Corn Chips u can find them at Sprouts market…they come from California 🙂 happy chips come from there

serves 2-4 people great for ur next get together football party…brunch or just u urself n ur chips

ENJOY my friends!

when your home is full of sickos including yourself…you make chicken soup

November 6, 2016pitachick

I start w a canvas of chicken n broth…then turn that into what I’m in the mood for. Today I made a simple clean chicken noodle soup for my sick 13 year old son…chicken broth n vermicelli noodles THE END! I was more in the mood for something w texture n a punch of layered flavors so I made my latin version simply by adding fresh avocado red onions roasted tomato peppers n corn fresh cilantro sprinkled w a little more salt squeeze of lemon n some cayenne for heat right onto my bowl…HELLO! So many different ways to enjoy ur chicken soup. I add tons of noodles for a couple of the kids n call it chicken pasta. Here’s the rated G version…my Dad started this version simple n clean cuz that’s the kind of guy he is.

2 chicken breast w bone n skin
enough water to cover large pot halfway w chicken breast in it
1 onion
1 cinnamon stick
2 bay leaves
about 4-6 parsley sprigs
1 large carrot or couple small baby ones
2 of more teaspoon salt (when broth is done u can taste n add more if needed)
dash of pepper
1/4 to 1/2 lb bag vermicelli noodles (also called fideo…some already sold in smaller pieces)
tiny drizzle of oil (olive, canola whatever u have) for toasting noodles

– to make the broth use 2 chicken breasts w bone n skin…fill pot halfway w water
– add 1 cinnamon stick 2 bay leaves some parsley stems a couple small carrots or 1 large carrot cut in half an onion cut in half…about 2 teaspoons of salt dash of pepper n that’s all
– bring to a boil then turn heat to low cover w lid n let it simmer for at least 1 hour
– turn off heat taste for more salt if needed n let it rest for at least 30 min.
– take out chicken breasts n strain the broth into another pot so ur left w just broth
– take the vermicelli noodles about 1/4 of a bag (if u like lots of noodles add more) n break them into smaller pieces about 2 inches so they’re easier to toast
– toast in pot w a little bit of oil till golden brown (oil helps the process coats the noodle n keeps it from getting mushy)
– if ur carb free leave out the noodles…if not add the noodles to broth on high heat n cook till tender just a couple minutes
– turn off heat n add chicken pieces pulled from the bone I use my hands (discard bones n skin) now u have the simple clean version which my kids love…n my Dad. I sometimes squeeze lemon juice on each individual bowl…helps w illnesses n adds a punch of flavor

simple clean n comforting

for a latin twist add these toppings (as little or as much as u want…I like lots of fresh cilantro)

1 avocado small dice
1 tomato fire roasted on stove top finely diced
red/orange/yellow baby peppers one of each or whatever u prefer fire roasted on stove top use skewer or tongs n finely diced
1/2 red onion or white finely chopped
1/2 bunch fresh cilantro finely chopped
1 corn on the cob fire roasted on ur stove top (I just place on burner) then cut off kernels
sprinkle cayenne pepper
drizzle of ur favorite hot sauce
sprinkle w salt n squeeze lemon juice to finish it off

* I like to fire roast for extra flavor (right on stove top use tongs or skewer)

laddle soup into bowl top w avocado onion tomato peppers corn n chopped cilantro sprinkle w salt n squeeze some lemon juice for heat sprinkle cayenne pepper…before u start eating give it a little stir to incorporate the toppings ENJOY! SO much flavor n texture n so good for u

this soup took a pill in Ibiza

makes about 4-6 servings (depending on how much soup these people eat)

ain’t nobody got time for making knafeh bil jibneh…but sometimes (or all the time) u just want that flavor…

October 22, 2016pitachick

so here’s my half *** version (excuse my french) ur going to thank me for it…unless ur so addicted n making it every morning…sorry

2-3 slices of ciabatta bread (love the texture u can also use sliced bread like I have pictured but not the same texture)
ur favorite butter to spread on toasted ciabatta slices (i like kerry gold or presidente)
about 1/2 cup of shredded mozzarella cheese (low moisture)
1/2 cup sugar
1/2 cup water
1/2 capful of orange blossom water (med market)

this recipe is for about 1 serving but simple syrup we’re making more just in case u want to make another serving later or u have people over (the syrup will last for a week in a airtight container in the fridge just reheat when u want to use)

for simple syrup in a small sauce pan on med heat combine sugar n water stir n bring to a boil…let it gently bowl for a couple minutes while u stir to dissolve the sugar evenly n then turn off heat
add 1/2 capful of orange blossom water n give it a stir

toast sliced bread till golden brown n butter the toast

generously cover the entire toast w shredded mozzarella
microwave for about 30 sec…as soon as cheese is melted don’t over microwave (u can also place back in toaster oven till cheese is melted

drizzle generous amounts of simple syrup or as much as u like (i like about 2-3 tablespoons)

I’ve also made this toasted Bays english muffins (gotta be Bays the texture is the best) I know it’s not knafeh bil jibneh but trust me when I say u just bought urself a half price ticket to KnafehbilJibnehLand 🙂 u can eat this for breakfast dessert or afternoon pick me up (n then fall asleep)

ENJOY friends n message me w anything! let me know what u think after u make it n try it! don’t forget to share n subscribe…tell ur family n friends about pitachick!

it’s taco tuesday….

October 4, 2016pitachick

n I made a creamy curry shrimp n veggie stir fry for lunch (no rice cuz I’m eating less carbs boohoo but guess what u can eat this w ur favorite rice I prefer basmati or jasmine) this creamy curry is super easy to make…I used what I had at home n here u go!

8-12 large shrimps shell off cut in half
1 large zucchini cut in large 1 inch chunks
large handful of cremini mushrooms (or button) cut in half (this is the best way to measure…no more measuring tools)
large handful of sugar snap peas (when I say large handful I mean spread ur fingers out as far as u can n grab as much as u can)
1/4 cup coconut oil
1 small onion chopped
4 garlic gloves chopped
1 teaspoon salt or to taste some people need more salt
sprinkle of pepper
1 teaspoon curry powder
1 teaspoon paprika
1/2 teaspoon turmeric
1 3/4 cups water
1 large tablespoon of lebni (this makes it mediterranean 🙂 ) or sour cream
or add coconut milk about 1/4 cup
gently chopped fresh basil about 4 springs (just leaves discard stems)
cayenne pepper for heat if that’s ur thing

in a super large skillet or large pot saute onion n garlic in coconut oil on high heat n make sure to keep stirring so not to burn
add salt n seasonings n stir for a couple minutes till incorporated
add veggies n stir
add water stir bring to a boil
add lebni or sour cream n stir just for a couple more minutes n make sure to dissolve completely
u want zucchini n snap peas to stay bright green
add shrimp n make sure they’re submerged in the curry sauce…cook for 1 more minute turn off stove shrimp will continue to cook (u want them to change color to pink but don’t want to over cook)
add basil n one last stir (note the name STIR fry)
spoon over ur favorite rice…I love basmati or jasmine (second time I’ve mentioned rice) or eat low carb like I did
sprinkle some cayenne for heat if u like

I’ve made this before n added pineapple chunks n some of the juice too…so good…trust me!

enjoy my friends! serves about 2-4 people depending on how hungry these people are 🙂

comment me w anything!

I call it taboulimole…

September 11, 2016pitachick

my mom calls it majnoonimole (ur coocoo mole)
till she tasted it n ate the whole bowl. I had all the fixings for tabouli n 3 large avocados…the rest is history…my Lebanese version of one of my favorite foods. Super easy to make…it’s great on anything, next to anything n dipped by anything. I love large thick baked pita chips w mine 🙂 here u go friends…

3 large avocados (remove seeds n skin rustic mash (mashed leaving some chunks)
1 large beefsteak tomato (finely diced…I love beefsteak tomatoes cuz the name starts w beef n steak)
1/2 white or red onion (finely chopped)
2-3 persian cucumbers (finely diced)
1/2 bunch flat leaf italian parsley (finely chopped)
4 mint sprigs (just leaves…finely chopped)
juice of 2 large lemons (u want a POW of tangy flavor)
1 teaspoon salt (or to taste depending on u)
1/2 teaspoon sumac spice (for more POW of tangy flavor…find in med market)
sprinkle of cayenne or Aleppo (med market) pepper for heat if u like (I do!)
drizzle of olive oil at the end
mint sprig for garnish

in medium/large bowl mash up avocados leaving some chunks
add remaining ingredients n mix till well incorporated
taste it u know ur taste buds…mine like it tangy w lots of flavor.
add more lemon juice, salt or heat if needed
transfer to a super cute bowl for ur super cute friends
drizzle w olive oil n mint sprig garnish to finish it off
enjoy w all sorts of dipping options..I use pita chips or romaine lettuce leaves for low carb days

feeds 4 people or 1 Mom named Mony 🙂 ENJOY n comment me w anything!

u can bake ur own pita chips…use the thick pita bread for dipping
cut into large triangular or rectangular pieces
place on cookie sheet drizzle w olive oil sprinkle w salt n bake in oven till golden brown

mushroom maniac…

September 7, 2016pitachick

is what I’ve been lately…I’m trying to eat less meat. So what’s meaty without the meat…mushrooms. I cut them up thick so they’re meatier. Let’s get to the real reason behind this warm mushroom cannelloni bean n arugula salad…Georges had to buy snacks for Olivia’s school tennis match n ended up w fruit, carrots n big mushroom slices. Olivia told him to leave the mushrooms in the car n not embarrass her. So there u have it I ended up w 200 pounds of big thick mushroom slices that turned into this warm comforting super satisfying salad…u can eat it like a meal add a protein n call it a day. I dressed it w a simple garlic olive oil n cilantro for freshness…no lemon juice needed (I like it like this u can add lemon juice if u like a little tang). This salad is best eaten warm or room temp n if u don’t mind ur food multitasking u can call this a side dish as well. Only a couple ingredients n steps keeping it super simple but so delicious n nutritious gluten free low carb vegan friendly n the list goes on…n here’s the short list u’ll need for the store 🙂

about 3-4 cups thick slice mushrooms mini portobello crimini, button any meaty mushrooms
1 can (fast n easy) cannelloni beans (rinse n drain)
1/2 bunch cilantro (finely chop)
about 5 oz arugula
2 garlic gloves (garlic is a superfood) smashed mashed into a puree
generous drizzle of grape seed oil for searing n sauteing mushrooms
1/4 grape seed oil for dressing
1 teaspoon salt
generous sprinkle black pepper
red pepper flakes or cayenne for heat

in a large pan on high heat drizzle oil sear n saute mushrooms…cook thru n brown about 20 min
transfer to large bowl
add beans arugula n cilantro to bowl
wisk oil n garlic puree pour into bowl
add salt n pepper
toss making sure dressing is well incorporated
Enjoy my friends comment w any questions suggestions or some of ur ideas! feeds 2-4 people

end of summer fatoush salad…

September 3, 2016pitachick

summer in Vegas is almost over…bummer cuz 130 degrees feels so good. I try n make the most of my salads especially this time of year. What better way for a an end of summer fatoush salad to spend it’s final summer days than to be relaxing n chilling on a boat..a lettuce boat. No, u don’t need to get ur eyes checked…it’s not tabouli..t’s my mini version of fatoush n ur going to LOVE it!

1 large tomato (finely dice)
3 persian cucumbers (finely dice)
1/2 bunch parsey (remove steps finely chop)
1/2 bell pepper (finely chop)
1/2 red or yellow pepper(finely chop)
1/2 red onion (finely chop)
1/4 cup or handful mini purslane leaves (they’re weeds growing all around u try n find some or larger leaves at med market those u would have to chop up)
2 mint springs (finely chop leaves disgard stems)
teaspoon salt
teaspoon sumac spice (find in med market)
juice 1 large lemon
1/4 cup grape seed oil
2 radishes (1 finely chopped for salad n one julienned for garnish)
about 2 handfuls of crushed pita chips to top salad off
4-6 romaine lettuce leaves for boats..u can use other lettuce leaves

in a medium bowl toss all above ingredients except for crushed pita chips n julienned radish also save a couple pinches of sumac for finale sprinkle
line up lettuce boats nicely onto a platter
using a large spoon transfer fatoush salad to lettuce boats
place crushed pita chips on top
garnish w julienned radish
and a finale of sumac sprinkle to each boat
beautiful crisp juicy delicious n so much texture…perfect for entertaining no need for a fork…u can’t miss this boat 🙂

serves 2-4 people

it’s almost harvest season people…

August 29, 2016pitachick 2 Comments

and in las vegas the only thing we’re harvesting is nothing…but we can eat like we’ve harvested vegetables for this warm almost harvest season barley salad. so much texture n flavor u’ll want this every season. makes a great picnic/hiking salad cuz it’s served warm or at room temp. easy to make just a couple steps n so delicious. for the one pictured in this recipe I used vegetables I had without making a run to the store because I was low on gas n energy. I used kohlrabi root n mushrooms…in the past I’ve used asparagus n zucchini yellow squash n eggplant (pick a couple n make it ur own). I always use red onions, tomatoes n red pepper for this dish. I keep grains like barely on hand in the pantry n always ALWAYS have some type of power greens in my fridge (cuz superheroes eat that stuff). this recipe I used arugula n mixed power greens (baby beet leaves, baby kale, baby spinach…it was a whiney bunch). ur going to love this salad!

1 cup uncooked barley
1 3/4 cups water
1 cup each of diced vegetables for this recipe I used mushrooms n kohlrabi root ( 2-3 types of veggies if more just adjust ur salt, lemon juice, oil etc)
1 round kohlrabi root washed peeled n diced (try it u’ll love it…use the leaves too)
5-7 oz power greens (arugula baby kale baby spinach etc)
1/2 large beefsteak tomato diced or any other diced tomato measuring 1/2 cup
1/2 red onion chopped
half red pepper chopped
1 1/2 teaspoon salt (also sprinkle of salt for cooking barley)
sprinkle of black pepper
1 teaspoon paprika (for smokey sweetness n color)
1/2 cup grape seed oil (this is the oil I’m using this month) n drizzle of oil for cooking barley
juice of 1 lemon (half if large lemon)
n of course u can always sprinkle cayenne for heat

in a medium pot drizzle some oil add barley sprinkle of salt n about 1 3/4 water…quick stir n on high heat bring to a boil…cover w lid turn down heat to low n cook for about 25 min till water evaporates n barley is nutty n chewy YUM! transfer to large bowl

in a large saute pan on high heat drizzle 1/2 cup oil n start sautéing onions red peppers mushrooms n root vegtable for a couple minutes then add the vegetables that cook faster like the asparagus, zucchini…stir for a couple minutes more turn off heat n add tomatoes…let it stand till warm not hot

add the greens, warm vegetables n lemon juice…toss n taste…add more salt if needed. add a protein n make it a meal or just eat more of it n make it ur meal 🙂 ENJOY my friends! serves 2-4 people

my panela cheese sandwich got a makeover….

August 26, 2016pitachick

it’s a salad now n I’m enjoying every bite…so much texture n super refreshing especially in 130 degrees weather…oh n super easy to make! The kids r back at school n I’ve gone thru a case of champagne…a big shout out to the inventor of school, someone who I owe so much to. Anyhow I’m looking forward to typing away on this blog n bringing more delicious recipes to u all in the next coming weeks/months…hopefully years. Comment me w any questions suggestions n keep me posted on dishes u’ve made.

pitachick’s panela cheese salad

1/2 a panela cheese round (found in latin markets or anywhere nowadays u can also use syrian cheese similar texture/flavor found in mediterranean markets)
1 large juicy ripe beefsteak tomato
4 persian cucumbers or half an english cucumber (they’re super long :))
pita chips about 2 handfuls or 1 if u have monster hands (to make them cut into small triangles or square shapes place on cookie sheet drizzle w grape seed oil (love this oil I get it from med market) salt n sumac n bake till light golden brown or fry them up what the heck u live one life)
half of one large avocado or 1 small avocado
1 heaping teaspoon of black caraway seeds (I get mine from med market)
juice of half a large lemon or 1 small lemon
about 1/4 cup grape seed oil
salt to taste I use about 1/2-3/4 teaspoon
for heat u can add sprinkle red pepper flakes or cayenne pepper optional
for freshness chop up a couple springs of mint or italian parsley optional (remove stems first)

dice into 1/2 inch cubes cheese, tomato, cucumber, avocado n place in a medium bowl
add lemon juice, salt, caraway seeds, pepper flakes (if u like it hot) n chopped herbs
gently crush the pita chips by hand to make smaller pieces but not crumb into the bowl
toss and enjoy friends <3 thanks for subscribing!

serves 2 people or 1 very hungry in need of a salad person or 3-4 not interested in salad people but will eat it cuz u made it for them

killer kefta that won’t kill u…

April 9, 2016pitachick 1 Comment

cuz it’s all about the other other white meat…turkey. bored of ur boring turkey…here’s a simple delicious n so much better for u kefta that will make ur turkey eaters happy…for at least the time they’re eating 🙂 below is my picture recipe which can be made in or outdoor n note i didn’t use the saucey hummus inside the wrap…i dipped it between every bite to get the most outta the moist…also helps wrap stay put when eating. This could easily be turned into a kefta burger same ingredients just use ur favorite buns. worried about ur own buns go carb free wout any bread. enjoy my friends! remember to share my blog w friends n family.

in a large bowl add
1/2 bunch finely chopped parsley
small or half large onion finely chopped
1 teaspoon salt
1/2 teaspoon pepper
about 1 teaspoon seven spice (mideast market)
for heat lovers u can always add cayenne or Aleppo red pepper flakes (mideast market)
work this mixture by hand to release flavors before adding about 1 lb ground turkey

then add turkey n about 1/4 olive oil cuz turkey meat has minimal fat…combine mixture till it’s married n happy

form into oblong shaped patties (no need for skewers yay!!!)

get them on an oil greased indoor grill on high heat or outside greased grill…about 6 minutes on each side…remember this isn’t beef u want to make sure that turkey is cooked thru.

while they’re grilling away prep some yummy power greens, pickles, pickled turnips (mid east market), finely sliced onions, finely chopped parsley, sliced tomatoes and anything else u might like to add

get ur hummus dip ready…I use the bullet n add
1 can of rinsed n drained garbanzo beans
2 garlic cloves or 1 gigantic clove
juice of 1 lemon or more if u prefer
1/4 teaspoon salt to taste
1/4 cup tahini
about 1 cup water…remember we want this wet n drizzling not ur traditional hummus (more like a tahini sauce w garbanzo beans) add less water for more traditional hummus (note to Georges this is why ur fruit smoothies taste like garlic)

blend until super smooth n creamy n drizzles like the above pic

heat up ur favorite pita bread…I use a thin pita n only one side to watch my carbs flee…add kefta colorful herbs n veggies roll up into a wrap cut n dip each bite into the creamy delicious hummus sauce. YOU WILL LOVE IT n feel great about it 🙂

It’s gettin’ hot in here so take off all your brussels sprouts…

March 20, 2016pitachick 1 Comment

and turn them into a slaw…a mediterranean slaw. It’s not quite hot in Vegas yet…but come tomorrow it will be. What better way to celebrate 125 degrees than with a cool crisp refreshing slaw that’s quick easy n delicious. Georges came home w an RV load of fresh brussels sprouts…I used about a pound. I wanted to keep them raw n not roast or sauté so I finely sliced them along with…
4 Persian cucumbers (keep skin on/cut in half/julienne*)
2 large carrots (peel/cut in quarters/julienne)
1/4 large white onion or 1/2 small (thinly sliced)
drizzle 1/2 cup of olive oil
splash in the juice of 1/2 a large lemon or 1 if u like it tart n tangy
dash of salt about 1/2 teaspoon or to taste (I know some people who love a high sodium diet n all its side effects)
a tiny sprinkle of black pepper or cayenne pepper if u like heat

toss in a large bowl until ingredients are incorporated n very merry…this slaw would be perfect w grilled fish or chicken or just on it’s own..super easy n so tasty 🙂 Enjoy my friends n comment me w any questions!

*julienne is just a fancy chmancy word for cut into tiny strips

BTW brussels sprouts are a super food n cancer cell inhibitor…a huge reason to eat ur brussels sprouts!

What’s for breakfast…lunch or snack…or a quick dinner for someone who’s addicted to this herb…

February 16, 2016pitachick

…mixture called zaatar consisting of thyme oregano toasted sesame seeds salt n sumac (mediterranean/mideast market or if you’re lucky someone coming from Lebanon can bring you some). I combine mixture w olive oil till it’s a liquidy paste that spreads smoothly n easily…too thick of a paste n it won’t spread (lots of delicious ways to use this mixture n will share w you in the coming months). Zaatar is also so good at relieving nausea…eating this saved me during the first 3 months of my 100 pregnancies

I spread the mixture onto a brown rice tortilla (gluten free woohoo plus I love the texture of brown rice tortilla)
on high heat place onto skillet n lightly brown
remove n on one half of tortilla place…
juicy sliced beefsteak tomato
green or black olives (make sure to remove seeds unless you want no teeth tomorrow)
mixed power greens
fold over cut in half n enjoy….mmmmmm so easy so delicious so satisfying n so good for you…n so vegetarian 🙂
you can make several n wrap in wax paper go on a hike w your family/friends n enjoy once you reach your destination which would be about 100 feet for me unless there’s a Starbucks in the distance.

for traditional manoushi spread zaatar mixture on your favorite pizza dough bake on highest temp you can till golden brown…take out cut up n enjoy! don’t forget to share

Please comment me w any questions <3

Last night’s Christmas dinner…is today’s lunchy lunch lunch…

December 27, 2015pitachick

last night’s menu
grilled new york steaks
seared broccoli in garlic infused olive oil
mushroom sauce (Olivia made)
creamy mashed potatoes (Noelle helped make)

turned into today’s afternoon steak sandwich by simply…
thinly slicing the steak straight from the fridge
warming up 2 tablespoons of mashed potatoes in a bowl wisking in 2 tablespoons of mayonnaise and a teaspoon or more of horseradish (double up if your making more than one sandwich)
warm up the broccoli and slice
lightly toast slices of rustic french country bread
generously spread the potato mayo on both sides and assemble (I would’ve added some mushroom sauce but we finished it off last night)
I add a little more of the potato mayo to every bite because I don’t want to waste any of it 🙂

a lighter snack size or appetizer

be creative and turn whatever leftovers you have into a sandwich…simple and delicious!
please comment me with any questions and your leftover sandwich idea…would love to hear about it!

Wishing you all a beautiful and DELICIOUS holiday season!

tahini sauce

December 5, 2015pitachick 2 Comments

tahini sauce
1/2 cup tahini (sesame seed paste most neighborhood markets carry it now or mediterranean market)
1/3 cup water or a little more (it has to drizzle easily)
juice of 1 lemon
1 to 2 large garlic clove depending how much you love garlic
salt to taste about 1/2 teaspoon
sprinkle of cayenne for heat if that’s your thing

by hand
mash garlic glove into paste consistency and combine into a small bowl with tahini, water, lemon juice and salt.
use a wisk to incorporate until smooth and creamy.
add more water or more tahini if needed to get the easily drizzle consistency
this can be made and refrigerated up to a week in an air tight container…remove an hour before using

or use blender and blend till super smooth
So many uses…dressing for salads, sandwiches…dip for veggies, chips…sauce for meats, kabobs and of course a facial mask ? rich in calcium and B vitamins…so B sure to eat your tahini sauce.

Fa la la la la la la lafel Balls

December 5, 2015pitachick 2 Comments

I’m out of hibernation and decking the balls with mounds of tahiniiii…fa la la la la la lafel balls! Yes, the balls are finally making their debut on my blog. I’m super excited to be back and share pitachick’s textured fresh and very delicious falafel balls (they’re more in a patty shape) but who doesn’t want to say balls especially around the holidays. I came up with this recipe when I couldn’t find a falafel ball I really enjoyed…from scratch (not a box) with fresh herbs and spices…and lots of texture. Texture to me is very important because not only is this going to be the base to an amazing sandwich but also a savory type of “granola” ball that I love to eat right out of the fridge for a satisfying snack on the go. You, your family and friends…and neighbors if you like them will absolutely LOVE pitachick’s falafel balls 🙂 So let’s get this picture party started…

soak 1 cup of dry garbanzo beans (they will triple in size so make sure to soak in plenty of water) for 24+ hours till beans are firm but bitable (that’s a word…it think)

in a food processor in this order place
1/2 bunch cilantro
1/2 bunch parsley (both bunches washed n dried)
1/2 med to large yellow onion (cut into quarters)
4-5 garlic cloves
1 tsp salt
1 tsp cumin
1 tsp coriander
sprinkle of black pepper
1 cup soaked garbanzo beans

process till the texture looks a lot like bread crumbs (remember to keep some texture and don’t be an over processor)

transfer to a medium/large bowl and add
2 tablespoons of flour (helps bind ingredients…for gluten free use rice flour)
1 tsp baking powder
1/4 cup of toasted sesame seeds

mix well till combined

use a falafel scooper or two spoons to shape falafel balls (I use a falafel scooper you can find at your local mediterranean market)

gently place ball in hot peanut or canola oil…fry about 6 balls at a time till golden brown remove and place of paper towel covered plate to absorb excess oil

have your fixin’s ready
tahini sauce (recipe below)
pickles
pickled turnips
chopped parsley
diced tomatoes
sliced onions
or make a quick mediterranean salad (recipe below)
and of course pita bread if your watching your carbs…enter your mouth 🙂

assemble…

roll cut and share…

or make a falafel salad for the “easy on the carbo” people

recipe makes about 24 balls. Keeps in fridge for about a week…or place in airtight freezer container and freeze for up to 6 months. Take out and heat in toaster oven if you want to keep the crunch…or can be microwaved if your in a hurry to jump start your falafel party. For the people who LOVE heat add cayenne pepper to mixture and/or to tahini sauce. Keep in fridge for up to a week…for a quick grab n go snack. Remember this is how I love to eat my falafel sandwich…be creative and make it your own…if you have to 🙂

tahini sauce
1/2 cup tahini (sesame seed paste most neighborhood markets carry it now or mediterranean market)
1/3 cup water or a little more (it has to drizzle easily)
juice of 1 lemon
1 to 2 large garlic clove depending how much you love garlic
salt to taste
sprinkle of cayenne for heat if that’s your thing

or use blender and blend till super smooth
so many uses…dressing for salads, sandwiches…dip for veggies, chips…sauce for meats, kabobs and of course a facial mask ? rich in calcium and B vitamins…so B sure to eat your tahini sauce.

the easiest quickest mediterranean salad ever
chop up
1 romaine lettuce
1 large tomato
quarter bunch parsley
quarter white onion
drizzle of olive oil
juice of half lemon
salt to taste
toss and enjoy!

artichoke heart kibbe…it’s not a falafel ball but sure looks like one…

February 14, 2015pitachick

Yes, the falafel ball is still waiting to make its debut…but I do have a look-a-like. Artichoke heart kibbe is not a falafel ball or your typical kibbe but my gosh it’s delicous. I came up w this version when I had a kibbe craving and had frozen artichoke hearts (and no I’m not going to peel and clean 14 artichokes…if you have the time awesome peel me some too). I grew up eating kibbe…a very popular dish among the Lebanese n other eastern mediterraneans. Your average kibbe and most famous is the lamb or beef…which consists of an outer shell made of ground lamb or beef and bulgur (a form of whole grain wheat similar to cracked wheat). The inner stuffing consists of sautéed ground lamb or beef onions spices and toasted pine nuts. It’s fried or baked…I prefer fried but baked is just as delicious. Some kibbe is grilled n even steamed/boiled (don’t invite me to the boiled party please). Artichoke hearts are fibrous and holds together well. My grandmother would make a pumpkin kibbe…really it’s endless just use your imagination and create 🙂 I’ve also substituted asparagus and broccoli for artichoke and the stuffing you can substitute ground turkey for beef. Quinoa is a great substitute for bulgur if you want a gluten free kibbe. Great way to get your kids to eat their veggies. My kids love kibbe…eaten hot or room temperature even straight out of the fridge…always so AMAZING! Below is a picture recipe of artichoke heart kibbe…comment me w any questions. Enjoy!

Pitachick’s Artichoke Heart Kibbe

about 14 not 15 😉 artichoke hearts (frozen or fresh it’s your call)

quartered sprinkled w salt n steamed till super tender about 30-45 min

large bowl add about 2 1/2 cups of bulgur #1 (which is the finest…#4 is the coarsest) 1 tsp salt, 1/2 tsp pepper, 1/4 tsp allspice, 1/2 tsp seven spice, 1 onion pureed w about a 1/4 cup water

this is what it looks like after combining ingredients w your hands (best tools)

add the artichoke hearts and mash away w a pestle…or a hammer (just kidding)…great stress reliever

THE…

AFTER…

MATH

form into a small ball…you can make your balls larger or smaller.

use your finger to start forming

form away…

let your hand guide you

about a 1 1/2 pound sautéed ground beef, 2 chopped onions, 1/4 tsp allspice, 1/4 tsp cinnamon, 1/2 tsp seven spice, 1 tsp salt n 1/2 tsp pepper…after sautéing add 1/4 cup toasted pine nuts. I like to let it completely cool before filling…place in fridge or freezer for a quick cool

about a tablespoon in each ball…depending on how small or large your balls are

form into a small football

ready for the fryer…poor little balls 🙁

fry in peanut oil or your favorite frying oil till golden brown

great appetizer or a main meal…your friends will love you for them…your family will do anything for you for them…your neighbors will smell the aroma n come over uninvited to “borrow” some sugar

eat w a side of hummus or yogurt and a crisp juicy refreshing mediterranean salad. You can also freeze them before you fry in freezer bag or airtight container…take them out n fry when needed to feed yourself, your family or for that get together you’ve been meaning to have. Easy to make…just takes a little time n practice forming…but so worth it. You can always use your food processor to combine ingredients. I puree the onion n water in my NutriBullet…just make sure to wash well after using n before your hubby makes a smoothy…sorry Georges 🙁 but hey we’ve got kibbe now!!!

the making of Abou Steak Sandwich…the mediterraneanized steak sandwich n the cousin of Mr. Shawarma…

December 30, 2014pitachick 2 Comments

flank steak grilled medium rare drizzle olive oil seven spice (med market) salt n pepper

yellow squash zucchini grilled drizzle olive oil salt n pepper

golden brown skinny cut potatoes fried in canola oil salt drizzle garlic olive oil because the frying oil wasn’t enough 😉

mediterranean salad romaine lettuce onion tomato parsley sumac (med market) salt olive oil lemon juice

tahini sauce recipe on blog

ciabatta bread lightly toasted

pickled turnips n pickled wild cucumbers (med market)

DRUM ROLL PLEASE…

my mom ate the above sandwich…she’s now on cloud 9 n won’t come down

please comment w any questions…ENJOY 😉

It’s Saturday night and you have remnants of Christmas dinner in the fridge…make a sandwich…

December 27, 2014pitachick

I did…I call it my Christmas dinner (flank steak n frites) sandwich. I’ve been dreaming thinking n fantasizing about making this sandwich all year long…make sure to have a cozy glass of pinot noir or merlot n a ticket to cloud 9 because that’s where ur going after a bite into this luxurious sandwich.

flank steak seasoned w salt n pepper little olive oil grilled about medium rare sliced thin
skinny frites (potato fries) fry skinny cut potato in canola or peanut oil till golden brown remove n sprinkle w light salt n a drizzle of garlic olive oil (because the frying oil wasn’t enough)
caramelize sliced onions n mushrooms in some olive oil sprinkle salt n pepper n drizzle w balsamic vinegar
fresh arugula n spinach tossed in olive oil lemon juice salt n pepper
ciabatta bread lightly toasted or french baguette
creamy horseradish mayo (combine lots of horseradish w ur favorite mayo) generous spread on both sides of bread

assemble any which way u want and ENJOY the delicious layers of flavor n texture…ur mouth will love u for it! Happy New Year…n yes I haven’t forgotten about the falafel balls (I’m a little sidetracked w holiday stuff n steaks n frites n wine)

It’s Sunday and you still have 15 lbs of turkey…

November 30, 2014pitachick

chicken ciabatta shish tawook sandwich

This chicken (today it’s a turkey) sandwich is my take on the Lebanese shish tawook I had in Lebanon during my last visit…I think I tried every shish tawook sandwich in that country (Cut n Grill in Jounieh had one of the best)…I was in love with this sandwich. I immediately came back home and made my version with ciabatta bread vs pita bread. Since your swimming in turkey make your turkey version using these simple steps. You will want to know this information before you proceed…fresh garlic is an inhibitor of cancer cells.

2 slices of fresh lightly toasted ciabatta bread (you want the crust on both sides of bread)
spread a generous amount of garlic mayo on inside of both breads to make this sandwich creamy and moist (mashed garlic about 2 gloves combined with 1/2 cup of mayo)
or make your own in a blender (recipe below)
place layer of left over turkey meat that’s been drizzled with garlic olive oil (recipe below) it’s a garlic party or if making the original chicken version use grilled seasoned w salt n pepper chicken breast sliced thick and drizzled w garlic olive oil
add a layer of cabbage slaw that u’ve prepared earlier (recipe below)
layer of french fries (cut potatoes into skinny sticks and fry in canola or peanut oil till golden brown take out and blot on paper towel sprinkle with some salt)
last layer of sliced mediterranean pickles you find in your local mediterranean store or dill pickles are fine I won’t tell anyone

garlic mayo

4-5 gloves of garlic
generous sprinkle of salt
squeeze of lemon about 1 teaspoon of juice
1 egg white
blend above well
1/2 cup of olive oil* or canola oil that you will drizzle little by little 1 tablespoon at a time into blender while it’s on till you get a fluffy white garlic mayo
store in air tight container for a week in fridge

quick n easy mediterranean cabbage slaw

1/2 green cabbage head (thinly sliced)
drizzle of olive oil about 4 tablespoons (also a tiny drizzle of that garlic olive oil you’ve made…remember garlic party)
1/2 teaspoon salt to taste
juice of 1/2 lemon
In a medium bowl toss above ingredients…that’s it quick n easy…you could do it in your sleep!

garlic olive oil

4 large garlic cloves
1/2 cup olive oil
pinch of salt
Mash up garlic n salt until paste consistency
In a small bowl whisk together mashed garlic n olive oil

* please note make sure your olive oil is not bitter…some brands tend to be bitter and can be overpowering

Below is the type of mortar n pestle I use to mash up garlic (mediterranean market)

guess who’s back with a carpaccio you will LOVE…

November 18, 2014pitachick 4 Comments

I’m a HUGE fan of the italian classic beef carpaccio…this is my eastern mediterranean inspired fusion which is also vegetarian. I came up with it one night when I had a barrel of tahini sauce left over and thought I can’t keep using this as a facial mask…I’m turning into a sesame seed. I love how beautiful this dish looks…the tri-colored pattern and the fresh light green arugula situated in the middle of the platter with the sprinkling of toasted pine nuts. Even more I love how delicious, thanks to the layering of flavors, this dish is. Serve as an appetizer, salad, side dish…you can add a grilled protein to it and make it a main dish…it’s versitile. Sliced lightly toasted ciabatta bread with it is perfecto…or stove top heated pita bread. My mouth is watering so I’m posting and going back into the kitchen to finish eating the platter of delight which is…

pitachick’s eggplant zucchini & yellow squash carpaccio

1 large japanese eggplant
1 large italian zucchini
1 large yellow squash
1 small bag of arugula
olive oil to pan fry veggies & drizzle arugula
salt
pepper
juice of 1/2 lemon
toasted pine nuts
tahini sauce (recipe below)

thinly slice eggplant, zucchini & squash on a bias (at an angle)
in a large pan or or flat griddle drizzle some olive oil and lightly brown slices on both sides (I cook each vegetable separately and make sure to cook through about a couple minutes on each side)
remove and lightly sprinkle with salt & pepper.
arrange eggplant, zucchini, & squash in a pattern on a large platter (you can arrange platter with the eggplant, zucchini & squash the day/night before and cover with plastic wrap…take out an hour before serving and finish up other steps)
in medium bowl toss arugula, lemon juice, drizzle of olive oil, salt & pepper
drizzle with tahini sauce
then gently place tossed arugula over vegetables, drizzle with more tahini sauce and sprinkle with toasted pine nuts and enjoy on lightly toasted ciabatta, french bread and of course THE PITA slices…savor the moment yummy! Salad, side dish, appetizer…great with cocktails…that’s right!

tahini sauce

1/2 cup tahini (sesame seed paste most neighborhood markets carry it now or mediterranean market)
1/3 cup water or a little more (it has to drizzle easily)
juice of 1 lemon
1 to 2 large garlic clove depending how much you love garlic
salt to taste about 1/2 teaspoon
sprinkle of cayenne for heat if that’s your thing

by hand

mash garlic glove into paste consistency and combine into a small bowl with tahini, water, lemon juice and salt.
use a wisk to incorporate until smooth and creamy.
add more water or more tahini if needed to get the easily drizzle consistency
this can be made and refrigerated up to a week in an air tight container…remove an hour before using

or use blender and blend till super smooth

So many uses…dressing for salads, sandwiches…dip for veggies, chips…sauce for meats, kabobs and of course a facial mask 😉 rich in calcium and B vitamins…so B sure to eat your tahini sauce. Remember to comment me with any questions…ENOY!

purslane pies in pictures…

October 10, 2014pitachick

aka baaleh fatayer…

wash well n dry purslane

rustic chop w yellow onion n saute in generous amount of olive oil sprinkle salt to taste

once cooked through cool and then add sumac lemon juice n toasted pine nuts

savory pie dough

roll out…

quarter of an inch thick

use a round cup or cookie cutter

roll out each circle again for extra thinness

place about tablespoon of purslane n using finger tip lightly tap outer circle w a little bit of water to help seal pie

assemble gently lifting side over other side

don’t forget to leave a little open vent to release stem (even purlane pies get mad…who wants to be in an oven?!)

into the oven on the highest temp about 500 degrees fahrenheit for about 8 min till golden brown

right out of oven brush w olive oil

cool before u eat n for extra tang squeeze a little more lemon juice through the little vent (yup that’s right)

welcome to…

mouth heaven 😉

please comment me w any questions…more detailed recipe to follow…ENJOY!!!

a succulent bowl of weed…

September 21, 2014pitachick 4 Comments

baaleh be zeit (purslane in olive oil)

I know the next blog was supposed to be all about that high and mighty falafel ball…but guess what falafel ball, not today…I got side-tracked not by a ball but by a weed. A weed that grows like crazy in Vegas…maybe it’s all the fun and excitement in the air. We all know weeds are super annoying especially when your trying to keep your yard as nice as your neighbor’s who’s on the HOA board…and some weeds make u feel good…this is a versatile succulent weed that I normally use in fatoush salad (recipe coming soon). Eaten raw or cooked, I’ve used this weed in my purslane savory pies, the main ingredient in a salad, purslane fritatta, in a risotto and the list goes on. Today’s dish takes this weed to another level of flavors…it’s sautéed w onion, garlic fresh tomato and finished off with olive oil and a squeeze of lemon…simple delicious n lets not forget weeds are good for you too…this one’s high in vitamin A, C and tons of vitamin E. What’s this weed you ask…in arabic we call it baaleh and the english word is purslane…not porcelain. This dish can be a side dish, tossed w pasta or eaten like bruchetta w pita or ciabatta bread is how I do it at room temp or straight from the fridge. You’re going to love ur purslane and your purse…cuz it’s FREE. If you can’t find your weed supply in your yard or neighbors yard or down the street on a corner you can also find it in the mediterranean market and I’ve also seen it in the mexican markets…VIVA LA PURSLANO!!!

A couple bunches of purslane (about 12 ounces) washed, large rustic* chop w stems and all
2 small or 1 large yellow onion rustic chop
about 8 large garlic gloves (that’s right 8) rustic chop
2 small or 1 large ripe tomato rustic chop
generous amount of olive oil (about quarter cup to sauté and then some more to drizzle at the end)
salt n pepper to taste
the squeeze of 1 lemon at the end

*rustic chop = rough chop (rustic just sounds better)

On high heat in a large pan sauté the onion, garlic and purslane in olive oil w salt n pepper for a bout 5 minutes
Then add the tomato and on medium heat cook down for about 20 minutes till purslane stems are tender (make sure to gently stir mixture couple times so it doesn’t stick to bottom of pan
Transfer to a beautiful bowl or plate
Drizzle w olive oil and squeeze lemon on top and let it cool off
If you have toasted pine nuts laying around sprinkle on top as well for extra flavor and texture
If you are a lover of heat sprinkle some cayenne pepper

Enjoy at room temp and refrigerate the rest in container…good for a week.

my blog’s been clogged…

September 19, 2014pitachick

but not for long…next on the menu falafel patties…stay tuned 😉

brussels sprouts never looked so good…

August 1, 2014pitachick 6 Comments

and good for u…

whether you need a side dish a main dish or a late night snack…this full of flavor brussels sprout will have you shouting to the world “EAT YOUR BRUSSELS SPROUTS”. I was never a huge fan of that little mini me cabbage…but after reading (or scanning) a book that Georges bought n placed right next to my sink in the bathroom (sending me a message?!) I had no choice but to go thru it…plus it has pictures 😉 its the “Anticancer” book by David Servan-Schreiber, MD, PhD. Bruno the Brussels Sprout was up there on all the “inhibition of cancer cell growth” charts…along w garlic, leeks, scallions. This recipe is a double power punch of cancer cell growth inhibitors…cuz they get dressed up in my garlic olive oil. Very simple n delicious…I eat them hot, room temp or right out of the fridge for an anytime snack…pop them in ur mouth n enjoy!

A bag of brussels sprouts about 9 oz (wash/dry, cut stems n cut in halves)
sprinkle of salt n pepper
drizzle of olive oil
about 4 tablespoons of garlic olive oil (recipe below)
*sprinkle of cayenne for heat lovers

In a large bowl toss brussels babes w a sprinkle of salt, pepper n a drizzle of olive oil
Place a large skillet or griddle on high heat (I use a large skillet with ribbing to make grill marks…looks more appealing to the eye) scatter brussels sprouts n sear for about 3-4 minutes on each side till you get beautiful sear marks
Turn them over to other side n sear away…another 3-4 minutes (they don’t over cook n have a nice bite to them)
While their searing prepare your garlic olive oil n place about 4 to more tablespoons of the oil depending how garlicky you like into a large bowl (u can use same bowl u used earlier)
transfer finished brussels sprouts into bowl n toss till garlic olive oil n brussels beauties are married..*remember to sprinkle some cayenne if you love a little heat
Eat n enjoy…store the remainder in a nice glass or plastic container (good for a week or so in fridge)

They’re brussels not brussel…I just learned that today 🙂

garlic olive oil

4 large garlic cloves
1/2 cup olive oil
pinch of salt

Mash up garlic n salt until paste consistency
In a small bowl whisk together mashed garlic n olive oil

Below is the type of mortar n pestle I use to mash up garlic (mediterranean market)

when there’s a monsoon…

July 15, 2014pitachick 2 Comments

…it’s time for monSOUP…

pitachick lentil n swiss chard soup

So the weather outside is frightful but the fire inside is not in your fireplace but on ur stove…I say even if it’s 90 degrees outside it’s time for soup. Turn up ur AC to high throw on a scarf n snuggle up to a hot bowl of delicious comfort…

1 lb bag of brown lentils (rinse n drain)
about 10 cups of water
1/4 cup of olive oil
1 large yellow onion (rustic dice) rustic = large (rustic sounds better)
1 garlic bunch about 10-12 cloves (half rustic chop…other half mashed/super fine chop)
1 bunch cilantro (washed/dry fine chop)
1 bunch swiss chard leaves (rustic chop) stems (fine chop) make sure to wash n dry swiss chard
2 teaspoons salt to taste
1/2 teaspoon black pepper
1/2 teaspoon cumin (this “helps” relieve the gas in lentils…so they say?!…I don’t know who “they” are but my mom believes everything they say)
juice of 2 lemons
sumac (maroon colored spice that’s tangy…mediterranean market)
pita chip pieces for garnish
u can also garnish w freshly chopped cilantro if you love this herb like I do
if you love a little or a lot of heat add cayenne pepper (your call. . .you’re the boss)

In a large pot on medium-high heat drizzle olive oil, sauté onions, swiss chard stems (not leaves) salt and black pepper for a couple mins
Add rustic chop garlic continue sauté for couple more mins
Add lentils and incorporate with sauté
Turn up heat add water and bring to boil
Reduce heat to low cover w lid and simmer for about 30 mins
Add swiss chard leaves and simmer for about 20 mins more
Right before you turn off heat add cilantro and the other half of garlic (mashed/super find chop)
Simmer for couple more mins (this gives the soup a pow wow of more layered flavors. . . .I promise)
Lastly add lemon juice and get ready to enjoy something delicious and super good for you
Ladle into soup bowl, garnish with pita chip pieces and sprinkle some sumac
Serve w lemon wedges on the side just in case someone didn’t get enough tart action

Enjoy my friends…comment me with any questions 😉

salad-a-thon…

July 13, 2014pitachick

You might’ve noticed my last (and only lol) posts have been salads. I’m just in that mood…maybe the heat and the dehydrating has caused me to want to munch on salads all day…or maybe the extra poundage I’ve put on since last summer :/ anyhoot I hope you’ve enjoyed making n eating them cuz we have a change of salad plans. We’ve been experiencing some monsoon action here in Vegas n has put a damper on the salad-a-thon. It’s beginning to look a lot like christmas…well maybe not that far although I do still have my christmas tree up…no worries it’s not real. In honor of the rain thunder n lightning my next post (drum roll please…or should I say drum bowl)…is a SOUP 😉

vibrant n satisfying…

July 11, 2014pitachick 2 Comments

medmex (mediterranean mexican) potato salad

this potato salad is a twist on my mom’s lebanese version and my love for mexican flavors n textures. When i first told my mom about it she was like “oh no I don’t think so (in her lovely accent)…you cannot put cilantro and abocado (yes abocado) in a potato salad…it’s against the law.” I did it anyway n she was in love all over again…n not with a guy named George. first off potatoes super satisfying…mixed in w the textures of the corn, red onion n red pepper…the freshness of the citrus juices n cilantro n don’t forget the buttery texture of the avocado…you will be all over it n so will your family n friends…n neighbors too if you want. This is not a mayonnaise drenched potato salad (which i don’t mind once in awhile).

10 small to medium yukon gold potatoes peeled or not (wash well if peel is on…cut into 1 inch dice n steam in large pot…not boil)
1 small to medium red onion (super small dice)
1 red pepper (super small dice)
1 cup corn (off the cob or frozen) quick cook thru by blanching or quick sauté (you still want a slight crunch)
1/2 bunch of cilantro (wash/dry well n finely chop)
2 avocados (small dice)
1 1/2 teaspoon salt to taste (taste before serving to adjust)
1 teaspoon of mild Aleppo pepper (mediterranean market)
juice of 1-2 lemons depending on size (about 1/4 cup…I like a little more cuz I’m tarty for the party)
juice of 1 lime
1/2 cup of olive oil (check ur olive oil n make sure its not too bitter or too strong n overpowering…if it is use a lighter olive oil for salad dressing)

In a large pot steam diced potatoes till tender…use a fork to check about 20-30 minutes.
Transfer to large bowl to cool
Once cooled add remaining ingredients to potatoes and gently toss till completely incorporated…and that is it!
Remember to taste for salt…n add extra lemon juice if you like it a little more lemony
Don’t forget cayenne pepper for those of you who like a little heat.
If your serving in a large platter like the pic garnish w extra cilantro and sliced lime n lemon.

If you have any questions comment me 😉 ENJOY!!!

baja cali meets the middle east

July 1, 2014pitachick 2 Comments

fish pita tostada

4 small to medium white fish filets…tilapia, halibut or cod
4 mini pita bread separated so makes 8 total (Trader Joe’s or Sprouts)
2-3 tablespoons olive oil…used to lightly pan fry fish
salt for seasoning
sprinkle of black pepper or cayenne (for heat if that’s ur thing)
1 lemon
quick n easy mediterranean slaw (recipe below)
garlic olive oil (recipe below)
tahini sauce (recipe below)
chopped italian parsley for garnish
thinly sliced pickled turnips for garnish (mediterranean market)

Season both sides of filets with salt n pepper (for heat sprinkle with cayenne pepper too).
In a large skillet on high heat drizzle olive oil place seasoned filets n pan fry for about 2-4 min on each side depending on thickness of filet
Turn off stove squeeze juice of 1 lemon on filets n using a small spoon drizzle w a little garlic olive oil

Place quarter to half the filet (depending on size of filet) on lightly pan fried pita bread (in canola or peanut oil pan fry pita bread till light golden brown n place on paper towel (you can also drizzle w olive oil n bake them till light golden brown if you prefer..but no fun n not the same exciting flavor)
Drizzle fish with tahini sauce
Spoon slaw over fish n drizzle some more tahini sauce
Garnish with chopped parsley n a couple turnip strips…DELICIOUS!
You could also heat small/med size pita bread on stovetop…separate pita bread, assemble n enjoy like a soft taco
If I was a fish tostada this would be me…Lebanese inspired Southern California classic 😉

quick n easy mediterranean slaw

1/2 green cabbage head (thinly sliced)
2 radishes (thinly sliced strips…julienned)
generous drizzle of olive oil about 4 tablespoons
1/2 teaspoon salt to taste
juice of 1/2 lemon

In a medium bowl toss above ingredients…that’s it quick n easy…you could do it in your sleep!

tahini sauce

1/2 cup tahini (sesame seed paste)
1/3 cup water
juice of 1 lemon
1-2 garlic cloves
salt to taste about 1/2 teaspoon
sprinkle of cayenne for heat if that’s how you roll

by hand

Mash garlic n combine into a small bowl tahini paste, water, lemon juice n salt. Use a wisk to incorporate until smooth n creamy.
Add more water or more paste to get it to the consistency you love…I love it when it drizzles easily like salad dressing

or use blender n blend ingredients till super smooth

Tahini is high in calcium and B vitamins…so B sure to add tahini to your diet 🙂

garlic olive oil

4 large garlic cloves
1/2 cup olive oil
pinch of salt

Mash up garlic n salt until paste consistency
In a small bowl whisk together mashed garlic n olive oil

Below is the type of mortar n pestle I use to mash up garlic (mediterranean market)

VIDEO RECIPE COMING SOON!

rainbows n tables

June 29, 2014pitachick 2 Comments

It was the last teacher appreciation luncheon of the year n the theme was “somewhere over the rainbow” so somewhere I knew I had most of what I needed to turn the tables into an array of beautiful colors. Each table was shades of one color…red, yellow, green, blue n my favorite orange. I used things I had at home, bought somethings old n new n found somethings here n there. An eclectic array of different heights, textures, shades, layers n elements make the tablescape more beautiful n appealing to the eye. I prefer using organic materials fabric tablecloths, glass, terra cotta, ceramic, candles, metal, real fruit plants n flowers…I stay away from plastic unless it’s fantastic plastic 🙂 I also made a huge rainbow that went on the outside building over the buffet table…dollar tree store colored tissue paper, card stock boards, shipping tape n Elmer’s school glue…my years at preschool came in handy. You can take simple things n make them fabulous just by how u use n display them…don’t be afraid to step out of the box n use items u would’ve never thought to.

this blog is for all…

June 29, 2014pitachick

…the people who love to eat…especially mediterranean fusion. Who love to be inspired and inspire. I created this blog to share my thoughts ideas recipes. Everything and anything I see as delicious beautiful stylish inspiring innovative creative…and so on. My major focus is food w a minor in style…life fashion fun n home. Sharing is caring!

juicy n refreshing

June 29, 2014pitachick 3 Comments

spinach tabouli salad

the original tabouli is made with just parsley (a lot of it!) no spinach. I came up with this recipe when I was craving tabouli and didn’t have enough parsley…but did have a truck load of spinach! I love adding the cucumber for texture and another layer of flavor. This salad is very comforting…it’s fresh, full of texture and taste. The lemon juice adds just the right amount of tang and juice…remember tabouli is a juicy salad…don’t give me a dry tabouli.

1 (8-12 oz) bag baby spinach (pre-washed if not wash and dry)*
1 parsley bunch (discard stems…wash and dry well)
2-4 mint sprigs (use leaves discard stems)
1/4 cup or small handful of #1 bulgur (cracked wheat size #1)**
2 large tomatoes
4 persian cucumbers or 1 english cucumber (leave peel on)
1 small white or red onion or ½ large
juice of 1 lemon (about ¼ cup)
¼ cup olive oil
1 teaspoon salt
1 teaspoon sumac (tangy flavored spice/mediterranean market)
lettuce or grape leaves to eat with (optional)

finely dice tomatoes and cucumbers
finely chop onion, mint, parsley and spinach
in a large bowl toss the bulgur in w the tomatoes to soak up the juice…let them marry for about 5 minutes
combine the rest of the ingredients and toss
how easy was that! serves about 4 super hungry friends or 6 with small appetites…Enjoy!

*I’ve also substituted the spinach for baby kale or a 50/50 mix of both
**you can also substitute bulgur for quinoa (cook quinoa first recipe on box)…or omit both if your watching your carbs. For a heartier tabouli double or triple up on the bulgur or quinoa but you’ll have to add a tiny bit more salt, lemon juice n olive oil to taste.

below is a pic of baby kale n a double dose of quinoa tabouli.

fast n fresh

June 28, 2014pitachick 6 Comments

green n white tuna salad

I was craving a light quick refreshing salad…i opened my favorite cabinet the refrigerator and grabbed…

one romain lettuce washed dried n roughly chopped
half a granny smith apple washed n sliced
a very generous handful of arugula
a quarter white onion finely sliced
can of albacore tuna drained
juice of half a lemon
generous drizzle of olive oil about a quarter cup
half teaspoon salt to taste
dash of pepper or cayenne for a little heat

tossed it all in a comfort bowl…plopped myself on the sofa and savored every bite…crisp moist w a little tang

pitachick

mediterranean made…

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Author: pitachick

you say pico de gallo…I say pico de ghassan

when your home is full of sickos including yourself…you make chicken soup

ain’t nobody got time for making knafeh bil jibneh…but sometimes (or all the time) u just want that flavor…

it’s taco tuesday….

I call it taboulimole…

mushroom maniac…

end of summer fatoush salad…

it’s almost harvest season people…

my panela cheese sandwich got a makeover….

killer kefta that won’t kill u…

It’s gettin’ hot in here so take off all your brussels sprouts…

What’s for breakfast…lunch or snack…or a quick dinner for someone who’s addicted to this herb…

Last night’s Christmas dinner…is today’s lunchy lunch lunch…

tahini sauce

Fa la la la la la la lafel Balls

artichoke heart kibbe…it’s not a falafel ball but sure looks like one…

the making of Abou Steak Sandwich…the mediterraneanized steak sandwich n the cousin of Mr. Shawarma…

It’s Saturday night and you have remnants of Christmas dinner in the fridge…make a sandwich…

It’s Sunday and you still have 15 lbs of turkey…

guess who’s back with a carpaccio you will LOVE…

purslane pies in pictures…

a succulent bowl of weed…

my blog’s been clogged…

brussels sprouts never looked so good…

when there’s a monsoon…

salad-a-thon…

vibrant n satisfying…

baja cali meets the middle east

rainbows n tables

this blog is for all…

juicy n refreshing

fast n fresh