tomato | sel et sucre

West African Peanut Soup

Posted on March 12, 2012March 11, 2012 by Claire

african peanut soup

Despite my love of bacon, I’ve recently found myself cooking a surprising amount of unintentionally vegan food. Meat is sadly quite pricey (especially if you’re like me and have qualms about eating factory-farmed meat with hormones and antibiotics), so I’m turning more and more to filling meals using fresh fruits and vegetables, nuts, beans, and lentils. And I’m surprised at the great flavors I can develop using these ingredients. Take, for example, this West African peanut soup. Mostly basic ingredients, but somehow combining peanut butter and tomato paste with aromatics and curry powder yields a nearly irresistible soup. Vegans, vegetarians, and meat-eaters alike rave about this soup.

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Turkish Red Lentil Soup

Posted on March 5, 2012March 4, 2012 by Claire

turkish red lentil soup

I’ve been really enjoying red lentils lately. They fall apart when cooked which can help thicken soups and stews, and they’re great at absorbing flavors. They’re a fundamental piece of this Turkish red lentil soup which tastes amazingly complex for a dish with so few ingredients. I haven’t eaten a lot of Turkish food, and I was skeptical at first of the combination of paprika, cumin, mint, and sumac, but the flavors work perfectly together. Rich and hearty but with a freshness from the herbaceous mint and tart sumac, this soup would be a great start to a meal or a filling meal in and of itself.

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Chipotle Black Bean Soup

Posted on February 13, 2012February 12, 2012 by Claire

chipotle black bean soup

On Sundays, I love making huge pots of hearty soups to have for lunch throughout the week. Having this food stockpiled feels like a secret arsenal, a little extra something for a healthy midday energy burst. And many soups actually improve after sitting in the refrigerator for a couple days as the different flavors have a chance to meld together. This black bean soup is simple but delicious, meaning that even on my lazier Sundays, it’s an easy option to give me a head start for the week. I nearly always have all these ingredients on hand in my kitchen, too, so this is a good recipe for when I’ve gone a little too long without grabbing fresh groceries.

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Shrimp and Sausage Jambalaya

Posted on January 27, 2012February 12, 2012 by Claire

shrimp and sausage jambalaya

I love traveling; going to another place is a chance to experience another culture and connect with other people. Strangely though, most of my traveling has been outside of the United States rather than within it. Up until surprisingly recently (a couple years ago), I hadn’t even been west of western Maryland (despite having traveled internationally multiple times). But I’m planning on making my way around the US soon, and one city I know I want to stop in is New Orleans. Typically seen as a city of excess, yes (laissez les bon temps rouler), but also a city of people passionate about food and drink, two things very close to my heart.

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Nana’s Original (Manakeesh bil Zaatar)

Posted on January 20, 2012January 20, 2012 by Claire

nana's original

Despite being half-Lebanese, it wasn’t until the summer of 2009 that I was able to spend an extended period of time in Lebanon. I was studying at the American University of Beirut, taking two classes (one, a fascinating abnormal psychology course, and the other, “the art of honeymaking,” a class on beekeeping – I’ll share some great stories from this class another time, rest assured) and spending every other weekend visiting my grandparents (who I’d only met once before) in a small town in the north of Lebanon. Needless to say, it was a scary and amazing experience for me, not to mention a formative one.

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Mediterranean Tilapia

Posted on January 13, 2012January 13, 2012 by Claire

mediterranean tilapia

I recently decided that I don’t cook enough seafood. I love all kinds of seafood, and it is usually surprisingly simple to prepare. This Mediterranean tilapia is a prime example; with only a few ingredients (most of which I nearly always have on hand) and less than an hour, I can have a delicious dinner in front of me with the classic flavors of herbs de provence playing very nicely with tomatoes, olives, and white wine. This dish can be a light meal in and of itself or you can serve it with a few sides for something a little heartier.

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Pomegranate Bourbon Barbecue Sauce

Posted on December 19, 2011December 18, 2011 by Claire

pomegranate bourbon barbecue sauce

This barbecue sauce is not traditional or regional (no North Carolina, Kansas City, Memphis, or Texas sauce here); it’s my personal interpretation on what a really tasty barbecue sauce should be. Smoky, spicy, a little vinegary, and a little fruity. Bourbon adds extra smokiness and bite, while playing alongside the tart and sweet flavors of pomegranate molasses. This barbecue sauce is simple to make, and I love having it around to mix into beans, top scrambled eggs, and coat chicken or pork (especially the amazing (and easy) slow cooker pulled pork I’ll be posting the recipe for on Wednesday). This recipe can also be easily adjusted to your taste; feel free to play around with ingredient quantities to arrive on your personal favorite barbecue sauce.

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Mushroom, Cannellini, and Tomato Stew

Posted on December 16, 2011December 15, 2011 by Claire

mushroom cannelini and tomato stew

Does this stew today look a little extra appealing? That’s because I was lucky enough to be the recipient of a digital SLR camera as a holiday present from my boyfriend and parents (aw, they collaborated!). Hopefully this means I’ll be better able to represent my food from here on out, starting with this hearty stew.

Filling, delicious, and simple to make, this stew is filled with satisfying chunks of mushroom and white beans. I changed up the spicing from the original recipe, opting to go for a hefty dose of smoked paprika (one of my favorite spices) as I find the smoky flavor is a great complement to the fresh parsley.

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Kaddo Bourani

Posted on December 2, 2011November 25, 2011 by Claire

kaddo bourani

We’re approaching the end of pumpkin season, so I’ve been posting my very best pumpkin recipes last week and this week. Luckily, pumpkins keep well for a couple months (and my pumpkin puree will keep good for 6 months or more when frozen) which means after you buy up those last pumpkins, you’ll have ample time to cook these delicious recipes!

Kaddo bourani is a delicious Afghan dish that plays around with very unusual flavor combinations. Sweet pumpkin mingles here with cinnamon, topped with mint garlic yogurt and a coriander-laced tomato sauce. This seemingly disparate combination manages to come together seamlessly.

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Chickpea and Red Lentil Soup

Posted on November 9, 2011May 3, 2012 by Claire

chickpea and red lentil soup

When it starts to get cold outside, I really crave simple and filling meals, and this soup perfectly fits the bill. Red lentils are used here because they start to fall apart when cooked which works wonders on thickening the soup, and pureeing half the soup at the end helps even more in lending it a hearty thick consistency. Smoked paprika is one of my favorite spices, so I’ve made it the star of the show here (if you want, you can add some sweet paprika as well). This soup tastes equally well served plain or with a tangy dollop of sour cream or plain yogurt and can work as a full meal or a hearty appetizer.

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