Suzy Eats

Spices……Mediterranean Foods are known for their rich flavors which come from the vast amount of fresh spices cultivated around the Mediterranean.

If you are an avid reader of the blog, you can see the many recipes call for cumin. Cumin has been used since ancient times and is cultivated in the Mediterranean. It is one of the most popular spices in the world. I actually found one source that says only black pepper is used more frequently than cumin. I definitely recommend it on meats to give them a warmer, spicier flavor.

But…what are the health benefits?? Cumin can be boiled with water to make a tea that can help treat a stomachache. It is also known to help with digestion and there is some scientific evidence that states it stimulates enzymes to break certain foods down making digestion easier.

It is great for morning sickness and heartburn. It is especially useful on foods that may cause “gas” such as cauliflower or beans. If you sprinkle some cumin, you may decrease the flatulence that you, your family or guests will experience from eating these foods. Cumin also contains iron which is important in……pregnancy, patients undergoing chemotherapy, anemia and others.  It can also help lessen the duration of the common cold.

Finally, recent studies also state that cumin may have anti-carcinogenic properties. In other words, it may help to fight cancer.

I say add a dash of cumin to EVERYTHING…it doesn’t hurt. Adds great flavor and has many health benefits.

One of my best friends who is an amazing cook adds cumin to everything, and I think that is her secret to cooking so I won’t say her name but she knows I am talking about her 🙂

What are some of your favorite spices?? What do you want to hear more about?? Let me know.

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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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Try this Fava Bean Dip Recipe. Please let me know how you like it. 🙂

16 ounces of fresh fava beans, shelled and peeled (canned fava beans also okay) 
2 tablespoons lemon juice or freshly squeezed lemon
2 tablespoons tablespoon extra virgin olive oil
1/2 teaspoon salt

pita bread for serving

1. Fill a medium saucepan with water and bring it to a boil. Pour in the fava beans. Boil the beans for approximately 5 minues. Drain, reserving about 1 tablespoon of the cooking liquid. Peel the fava beans. 
2. Put the beans, cooking liquid and lemon juice into a blender or food processor. (Add more liquid to make a thinner dip).
3. Remove the mixture and place into a serving bowl. Stir in the salt. 
4. Serve with pita bread for dipping.

Other tips: Add tomatoes or onions or parsley.

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I received this weight loss tip from one of my readers. She said that when you are eating out at a restaurant and you begin to feel full that you should immediately stop eating….AND then, pour water directly onto your food so that it “tastes watery” and is no longer edible. (this only applies if you are not planning to take the food home). She says this helps her stop eating unnecessary calories.

Just don’t dessert!! 🙂

Thanks Amanda!!

Thoughts on this tip??? Do you have any tips?

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