What's for DINNER?????

This question is always on my mind! Every morning, I think “what should I make for dinner?”  Then I ask my husband, “what do you want for dinner?” and I get no help there.  So then I rummage through my recipe book or website to see what pops out at me.  Yesterday I rummaged through my facebook food pics and thought “ah ha!”  I saw my meat pie pictures.  I like this recipe because it’s simple, few ingredients, and I can clean up while the pies are cooking!  So I took a short cut and bought the dough at Trader Joe’s, they’re ready made pizza dough in a bag works pretty well for this recipe. photo 1 (6) Then my little teeny person that hangs around my kitchen saw what I was doing and insisted that she much help…of course I had to let her.  She LOVES to roll out the dough, and she’s getting pretty good at it, if I might add. photo 2 (5) She finished rolling out the dough, and then I spread out the meat on each flat pie and threw them in the oven. I did clean up time, while my little helper played with the pumpkins.  20 minutes later, my meat pies were done, and I add a side of Greek yogurt to go with them.  They were so satisfying and pretty healthy If I may say so myself. If you use 1 bag of Trader Joe’s dough, cut it into 10 rolls, and 1lb of ground beef, each pie averages about 180-200 calories, not bad for a filling pie! photo 3 (5) Here’s my simple meat pie recipe: http://dedemed.com/mediterranean/sfeeha-square-flat-meat-pies-recipe/

Soothing Sultry Soup…

The chill is in the air and pumpkins EVERYWHERE…what does this mean??? PUMPKIN SOUP TIME !!!!!!!!!photo (34) When this time of year comes around, I can’t wait to buy up my sugar pumpkins and get to baking.  But pumpkin are not just great in cookies, cakes, and breads, they’re great in savory dishes as well.  Like my pumpkin soup recipe or my pumpkin kibbeh recipe, both are vegetarian and full of fiber and flavor.  You can even use canned pumpkin if you have to but I always to prefer to bake my pumpkins and harvest all that nice pumpkin meatiness.   This weekend I decided to make my amazing pumpkin soup recipe, it’s savory with a touch of sweetness…and very filling.  I like to top it with toasted seeds or croutons.  And I like to make large quantities and either give it out or freeze it.  If you’ve never tried pumpkin soup and seem to be a bit hesitant, I would say, just give it ONE try, even if you don’t like pumpkin, you’ll still love this soup! photo (31) RECIPE: http://dedemed.com/mediterranean/mediterranean-pumpkin-soup-recipe/

How to Make a Stew with your leftovers

Yesterday I made some grilled chicken (shish tawook), and while it was amazing and my toddler loved it, I wanted to make something else for her with the chicken. I was craving some okra, and had some mini okra frozen in the freezer, and since I had the leftover chicken, what’s better than joining the two! I skipped the cooking the meat or chicken part of the recipe since my chicken was already cooked, I just cut it up into small cubes. I continued to sauteed the onions, garlic, and okra, then I add the chicken and tomato sauce, and whatever other ingredients my recipe asked for, let it simmer for a bit so that the flavors merge. The flavors were amazing! No one could tell that I used grilled chicken for the recipe, and little to say my toddler was a happy camper. Here’s the recipe: http://dedemed.com/mediterranean/bamia-okra-stew/ photo (26)

Quick Chicken

So yesterday I was in the mood for shish tawook (grilled chicken skewers) but I didn’t have time to skewer the chicken, I was in a bit of a hurry. I decided to just cut the chicken breast into thin wide slices and grill them as chicken strips. I was also out of yogurt so I just left that out of the marinade. The chicken tasted amazing! It was tender and juicy, just make sure not to over grill it, I grilled it on low for about 10-12 minutes, it was perfection! So next time you’re in the mood for grilled chicken, just use my shish tawook marinade recipe and skip the skewer part! photo (23)

A protein filled breakfast with NO meat!!!

I was inspired on Sunday to make a ful mudammas (Breakfast Beans) when I saw a post from one of my cousins on instagram, she had made it for her family.  I haven’t made this dish in a few months but I always crave it…I guess I get to lazy sometimes (hard to believe I know)  Luckily I had the fava beans in my pantry, I whipped it up in about 7 minutes, and even got my little toddler to eat it as well…I was a happy mommy.  A breakfast/brunch full of protein with a large side of vegetables, definitely a MUST TRY!!! Here’s the recipe: http://dedemed.com/mediterranean/ful-mudammas-recipe-breakfast-beans/ photo (21)

I love Spinach…just as much as Popeye!!!

When I was a kid anything green would be thought of as “ewwwww”, whether it was green bean stew, okra, or spinach.  But I loved spinach pies, so my mom would say, see you do like spinach, just like Popeye!  I eventually got over my aversion to “green” food and started to embrace it more when I found out that I was anemic.  I figured I had to integrate it into my everyday regiment…and so I did.  Here’s a super easy spinach dish that’s full of flavor and nutrients!  The recipe is not yet up on my site, it will be up this week, but here’s the link to the Youtube video: https://www.youtube.com/watch?v=gWXDTINJzu4  

My name is DedeMed and I am a Pumpkin Addict!!!

Yes yes yes! I am a pumpkin addict, and I have been for a very long time now.  NO, I didn’t jump on the pumpkin bandwagon, I’ve been obsessed since I was a little kid.  Soooo, when I moved to California I discovered Trader Joe’s and their plethora of pumpkin goods. Pretty much anything you can imagine, pumpkin ravioli, pumpkin ice cream, pumpkin cream cheese, pumpkin crackers, pumpkin jam, pumpkin oatmeal…I mean the list is endless. And being the pumpkin junkie that I am, I buy it all in large quantities so that I can try to extend the enjoyment of pumpkin well beyond the fall season. photo-15-624x468 Now one this I DO NOT buy is pumpkin soup.  This earthy soup is slightly sweet and savory. It is amazingly flavorful and not overwhelmingly pumpkin.  It’s definitely a must try.  Check out my easy pumpkin soup recipe here on DedeMed.com and you can even make it in large quantities and freeze it, which is what I love to do.  Another is my pumpkin kibbeh, which is a very traditional dish…but that’s a different blog post. http://dedemed.com/mediterranean/mediterranean-pumpkin-soup-recipe/  

Tabouli time!

There’s still time to find some fabulous parsley at the grocery store. And what’s even better, I don’t know of any other salad that lasts for 2 or 3 days in the refrigerator after being mixed, it even tastes better the next day!  So whether your looking for a side dish or a main dish, this tabouli salad hits the spot!photo (13)

Autumn is Here!!!!

My favorite place to shop during the fall/autumn season is Trader Joe’s. They have fantastic pumpkin products, beautiful flowers, gourds, squash, and best of all fruit. Of course it’s apple season, and me being from Michigan, I have a strong bond with my apples. I found some beautiful honeycrisp apples and red anjou pears, they were just calling my name. If you find honeycrisp apples at your store, they are a must buy!!! Now, what recipes will I make with these apples… Trader Joe’s

Stuffed squash and eggplant

photo 2 So sometimes I go to the grocery store with no idea of what to make for dinner, but then I walk through the vegetable section and find my inspiration. A few days ago I found some amazing Mexican squash and these mini eggplant, they were just calling out for me to make stuffed squash and eggplant, which I also call ablama and sheikh el mihshi. I used the squash pic to core out the squash, I also call it a kusa pic on my sit, and if you don’t have one you can buy one on my store page store.dedemed.com photo 1 (5) I made this beautiful and fragrant stuffing, it was amazing! I had to keep myself from eating it up before I used it to stuff the vegetables. photo 2 (4) I aligned them beautifully in my casserole dish. photo 3 (4) Lastly just pour your tomato sauce gently over the stuffed squash and eggplant and bake. While they were baking I prepared my rice to go on the side. I also love eating this dish with a nice spicy hot sauce, like a Louisiana hot sauce that has that nice vinegar taste to it…I think I may need to make this again! photo 4 photo 2 For the recipe go to: http://dedemed.com/mediterranean/stuffed-baked-squash-and-eggplant-recipe-ablama-2/
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