1. This was the first time we have ever not had enough food, usually there are leftovers. This is a testament to how delish our dinner was. Everyone was licking their plates and asking for more. King Hock then went on to warn me what it will be like in the future to feed growing boys, he said I will have to make triple the amount of food, hmmmm.
2. In the middle of dinner my 3 year old son exuberantly complimented my dinner, and then proclaimed his love for me, my heart melted.
3. My 2 year old son stuck his head into his plate and covered his hair in mustard and ketchup, at the request of his brother.
4. My 3 year old then walked over to the 2 year old, picked up his plate and smashed it into his face, covering his face and body with food.
5. The 3 year old then was sent to his room for punishment, during the middle of our dinner, first time ever.
You know what they say... there's a first time for everything.
Our dinner tonight included Turkey Kebabs, Syrian Rice with Apricots and Almonds, and Sauteed Green Beans
Here are the recipes and pics:
Turkey Kabobs
This recipe was inspired from the cookbook Levana's Table.
1 medium onion, quartered
3 T. olive oil
4 cloves garlic
1 small bunch flat leaf parsley, including stems
1 small bunch mint, leaves only
1 T. cumin
1 T. paprika
pinch of cayenne, optional if you like it spicy, I left this out because my kids were eating it too
2 pinches salt
freshly ground pepper, to taste
2 pounds ground turkey
Prepare the grill or preheat the broiler.
Combine the onion, olive oil, garlic, parsley, and mint in the bowl of a food processor, and pulse until finely chopped, do not let it get watery.
Transfer this mixture to a bowl and add the cumin, paprika, cayenne (if using), salt, pepper, and turkey. Mix together.
Form into 18 logs approx. 1 inch in diameter and 4 inches long. Thread onto presoaked wooden skewers, or metal skewers.
Broil or grill for 2-5 minutes per side, until the meat is cooked through.
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Syrian Rice with Apricots and Almonds
This recipe is from the cookbook Levana's Table by Levana Kirschenbaum
1/2 C. olive oil
1 large onion, sliced very thin (about 2 C.)
2 C. jasmine rice, very important to use jasmine rice DO NOT SUBSTITUTE
good pinch of saffron
4 C. water
1 C. dried apricots, coarsely chopped
1/2 C. chopped flat leaf parsley, packed
salt and pepper
3/4 C. slivered almonds, toasted
Heat the oil in a heavy pot over medium heat. Add the onions and saute until they are dark brown, 20-30 minutes, if they start to brown to quickly lower the flame.
Add the rice and the saffron, stir and cook for a minute or two, until fragrant. Add the water and bring to a boil. Reduce the heat to medium , cover and cook for 15 minutes.
Remove the lid, stir in the apricot and parsley. Add salt and pepper to taste, and the recover and cook for 5 more minutes.
Turn off the heat and stir in the almonds. Serve hot or room temperature.
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Sauteed Haricot Verts (Thin Green Beans)
Melt 2 T. tub margarine in a large sautee pan over medium high heat. Add a bunch of haricot vert. Shake the pan every so often to cook them evenly. Add juice from 1/2 a lemon, and salt and pepper to taste. If they are cooking too slow, you can cover the pan with a lid and steam them. Cook for about 5 minutes.
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This was the first time I have ever made this dinner, and it will not be the last.
Have a good night. Pin It
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