Suzy Eats

Thyme and Olive Oil was a VERY common breakfast food in my home growing up. At the time I never realized how healthy I was eating. My mom would prepare sandwiches of thyme & olive oil on fresh pita bread or flatbread. We called it “zait and zaatar”. It could also be used as a dip as well. You would dip a pita chip or piece of pita bread into the olive oil and then into the thyme. The thyme was dried and mashed so it easily stuck to the olive oil for dipping. It makes for a very filling and healthy meal. We know many of the benefits of the olive oil, but what are the benefits of thyme? What makes it so healthy to eat?

For all of the gardeners, thyme is a perrenial and can easily be planted at home. Also, insects do not like it so you are guaranteed it will stay fresh. In ancient times, thyme was used to give off an excellent Read the rest of this entry »

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As promised here is a recipe for homemade pita bread. If you want it to stay fresh just place it in a plastic bag after baking and freeze it. It should last about 1 month that way. Just take a piece out of the freezer and warm it up when you would like to eat it.

Otherwise go ahead and enjoy it right away 🙂 It is great warm!! 🙂 and it should last about 1 week.
Read the rest of this entry »

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This is a very simple way to make mint tea. As I mentioned in my previously blog, Mint Tea is one of my favorites so there was no way that I could discuss mint tea and not include a recipe.

Ingredients

• Tea
• Water
• Fresh Mint Leaves
• Sugar or sweetener

Instructions

1. Boil the water and when it comes to a boil add the tea bag and turn off the stovetop.

2. Place 3-5 fresh mint leaves into the bottom of the cup and add 1 teaspoon of sugar (can adjust to taste).

3. Pour the tea onto the fresh mint.

4. Serve

(Can make it mint ice tea by simply adding ice)

*Mediterranean and Middle Eastern Healthy Eating*

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Hope everyone affected by this terrible blizzard is safe and that the snow stops all over the country 🙂 !!  As you can see, I am more of a “sun” person. Are you??? I like driving in the snow though because people are always a lot nicer and more calm.

I had a request for a Lentil Soup Recipe from a reader, and I have decided to post this one. I think this recipe is perfect for a “snow day”.

It includes Red Turkish Lentils which are very easy to cook since you do not need a blender or mixer to create the soup texture. Remember to soak them for at least 1 hour before cooking them.

Ingredients:
1 tablespoon olive oil (HEALTHY 🙂 )
1 medium yellow onion, diced
2 fresh garlic cloves, minced
3 cups water
1 cup Red Turkish lentils
½ cup carrots, diced
1 teaspoon salt
½ teaspoon ground black pepper
1 teaspoon tumeric
½ teaspoon ground cumin
1 tablespoon fresh cilantro

How To:
1. Place a large soup pot on the stovetop on medium heat, add the olive oil and then sauté the onions, garlic for about 5 minutes or until golden in the heated olive oil.
2. Add the water, lentils, carrots, salt, black pepper, tumeric, cumin. Bring to a boil for a couple minutes then simmer on medium-low for 1 hour or until the lentils are soft.
3. Stir. Top with cilantro and serve. Enjoy!!

Quick and Easy.

Tips: Can also top with rosemary if you want a “lemon” flavor

Please let me know how you like it 🙂

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Mujadarah Recipe

Serves 4 

Vegetarian, vegan (if you use oil or margarine instead of butter), and gluten free

Ingredients

6 medium yellow onions, sliced thin (yellow onions are healthier than white)
2 tablespoons of olive oil (can also use butter)
2 tablespoons vegetable oil
2 cups green or brown lentils (GREEN is my favorite plus it has more fiber)….(red is not a good choice for this) 
2 cups white or brown rice (Brown is healthier but either is fine) 
1/2 teaspoon cinammon and 1/2 teaspoon cumin
1 teaspoon salt and 1 teaspoon pepper

Instructions:

1. Slice the onions into long pieces (do not dice). Heat medium frying pan on med-high heat. Add Veg­etable Oil and  onions. Cook until onions are caramelized. (You can add one onion at a time to make easier)

2.  Boil 7 cups of water in a medium saucepan. Add lentils, salt and pep­per. Cover, reduce heat and sim­mer for approximately 20 minutes.

3.  Add rice, olive oil, cumin, cinammon and cover and sim­mer for an addi­tional 20 minutes.  Remove from stove

4. Once done with lentils and rice add the carmelized, blackened onions. 

Let me know how it turns out.

Tips:

Use same amount of cups of lentils and rice

Add flat leaf parsley or cilantro for topping when serving

Serve wtih yogurt, pita bread, salad, fruits or hummus

Ellen has also listed a recipe below in one of her comments. She said that Mujadara is one of her favorites.

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