Mediterranean Meal

Sunday afternoon I FINALLY finished Eden's fabric book- one more thing for her to chew on! I am SO SO SO glad this project is over. It's a little sloppy looking because I just winged it- no pattern- not much forethought, but it's all for Eden and she doesn't know the difference. Here are a few pages:



Speaking of the little munchkin- she was so cute last night! It was pretty gloomy and rainy yesterday and we were in desperate need of a walk so we went to the mall. Of course a little browsing took place as well. We stepped into Payless and she LOVED trying on shoes! What a girl.

Here's this week's menu-

M- Date Night!
T- Kefta (Meatballs) with Yogurt Dipping Sauce and Citrus Tabbouleh (recipe below)
W- Rice and Beef Stuffed Peppers (recipe in side bar)
Th- Szechuan Pork (recipe in side bar)
F- French Toast with Fruit Topping and Chicken Spinach Sausage

Monday night a neighbor friend who had practically BEGGED to keep Eden watched for a few hours while Thomas and I got a little brake. We ate delicious sandwiches in an empty restaurant, splurged on magazines, comics, and books at Hastings, and read them while enjoying java jacks coffee and watching NeanderPaul perform (way cool!).


This is from last night's dinner- no pictures- but it was delicious AND pretty. It's from the Mediterranean Mezzas cooking class I attended.

Citrus, Olive Oil & Herb Tabbouleh
1 and 1/2 cups bulgur (light, cracked wheat)
1 and 1/2 cups boiling water
1/4 cup olive oil
1/4 cup fresh lemon juice
1 tablespoon grated lemon zest
1 tablespoon honey
3 large garlic cloves, minced
Optional: 1 teaspoon ground coriander
2- 15 ounce cans mandarin oranges, drained, roughly chopped
1 packed cup flat leaf parsley leaves, chopped
4 large green onions, ends trimmed, chopped (whites & greens)
1 cup packed fresh mint leaves, chopped
3/4 cup chopped pitted kalamata olives

Place bulgur in large bowl. Mix in the boiling water. Let stand until bulgur is tender and water is absorbed, about 15 minutes.
Whisk the oil, lemon juice, zest, honey, garlic, and (optional) coriander in small bowl to blend; set aside. Add salt to taste
Mix the oranges, parsley, green onions, mint and olives. Add oil mixture; toss to blend. Season with salt and pepper. Let stand at least 30 minutes to blend flavors. Makes 8 servings.

Kefta (Meatballs) with Yogurt Dipping Sauce
1 cup packed fresh cilantro leaves, chopped
2 green onions, ends trimmed, finely chopped
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1 teaspoon salt
1/2 teaspoon ground allspice
1 large egg, beaten lightly
2 tablespoons dried currants, chopped raisins OR chopped dried apricots
1 pound ground lamb or ground chuck (needs at least 10% fat)
1 cup fine fresh bread crumbs
Minted Yogurt Sauce (see recipe below)

Preheat oven to 450. Combine all of the ingredients except the lamb and breadcrumbs in large bowl. Add the lamb and bread crumbs and mix well, being careful not to compact the meat.

Form level tablespoons of lamb mixture into 1 1/4 inch meatballs, arranging ona tray as formed. (Note: Meatballs may be prepared up to this point 1 day ahead and chilled, covered loosely.)

Bake meatballs in upper third of oven 8-10 minutes, or until golden and just cooked through. Serve with the yogurt sauce. Makes about 3 dozen meatballs.

Minted Yogurt Dipping Sauce (Labeneh):
2 containers Greek Yogurt (about 1 and 1/2 cups)
1/4 cup packed fresh mint leaves, chopped
1/2 teaspoon salt, or to taste.

Stir all together.