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 🙂

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!

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 😉

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)

pitachick

mediterranean made…

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