No. 406Recipe Card Posted on Leave a comment

Spiced Grape Chutney

Spiced Grape Chutney

Thank goodness for fresh fruit & vegetable delivery during this confinement. My local delivery from Imperfect Foods included a large portion of dark purple grapes…hum what recipe might work? When in doubt a chutney makes use of fruits with added spices for a punch–Spiced Grape Chutney, for the win. Continue reading Spiced Grape Chutney

No. 398Recipe Card Posted on Leave a comment

Crispy & Cheesy Roasted Fennel

Crispy Cheesy Roasted Fennel

Happy Spring Holidays. We are still going to celebrate, even though many of us are on our own this year. Most definitely a different kind of holiday, but food creates comfort and reminds us how grateful we are for our lives. Crispy Cheesy Roasted Fennel is on the menu. Yes, it’s crispy-buttery and full of spices, cooking at home, always a little jewel. Continue reading Crispy & Cheesy Roasted Fennel

No. 391Recipe Card Posted on Leave a comment

Spiced Lentils & Brown Rice (Mejadra)

Spiced Lentils with Brown Rice

Spiced Lentil & Brown Rice first came onto my radar through Jerusalem the Cookbook, now a classic. Humble ingredients, lentils and rice, are spiced to create a wonderfully satisfying
vegan dish, for lunch dinner, or breakfast. A savory dish that truly is a little jewel.

MIDDLE EASTERN COOKING

The flavors and spices used in Middle East cuisine are among my favorites: cinnamon, cumin, ginger, and allspice. My friends from the Middle East have over the years given this California girl some lessons, and the dishes work wonderfully in our California cuisine template.

Kitchen standards like Chickpea & Fava Stew (Ful), Zahtar Chicken & Tangerine Couscous and Roasted Strawberries with Labneh and are among my go-to recipes, fresh, simple and healthy eating. Once I began cooking the cuisine, I sought out cookbooks to widen my knowledge. Yotam Ottolenghi and Sami Tamimi’s book, Jerusalem, not only shares recipes but stories from both of the chef’s childhoods and the food they grew up on.

Here at Bijouxs Little Jewels, I keep the recipes surprising, delicious and created for the home cook. I love to experiment with new recipes from cultures all over the world – good food is universal. Many times my friends introduce me to new recipes, food is all about sharing.

Spiced Lentils & Rice (Mejadra)SPICED LENTILS & BROWN RICE

I love simple dishes that combine a grain with a legume, such as Arroz Congri (Cuban Rice and Black Beans and Frijoles de la Olla (Beans in a Pot). This combination is satisfying and economical dining. The recipe can be made either in the Instant Pot or stovetop. I have made this both ways, and since I purchased the Instant Pot I have been giving it a try to simple and hasten long cooking dishes. In about 15 minutes Spiced Lentil & Brown Rice is ready to serve.

Spiced Lentils & Rice (Mejadra)

I have made a few minor adjustments, such as using less oil to sauté the shallots, and topping with fresh cilantro, a drizzle of olive oil and additional fragrant spices. A spoonful of yogurt sauce would lend a creamy texture. Finish with a green salad and some fresh fruit. Cuisines from around the world are little jewels.

No. 362Recipe Card Posted on Leave a comment

Herb Salad with Jicama & Cherries

Herb Salad with Jicama & Cherries | Bijouxs Little Jewels from the Kitchen

“In the spring, at the end of the day, you should smell like dirt.”~ Margaret Atwood.

The delight of stepping out into the garden and snipping fresh herbs, is one of the best garden investments a cook can make. No. 362 Herb Salad with Jicama & Cherries, a salad looking to summer and another little jewel from the kitchen. Continue reading Herb Salad with Jicama & Cherries