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

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!

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

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 airtight 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.

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!

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 😉

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!

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!!!

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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