Martha and Jessica’s House
Hi All,
October 17th already! Time goes much too fast. I fear I’m turning into a blimp as we eat our way across Massachusetts. Along with slowly learning the updated photo programs on my computer, I now have to learn the all of the options on my new Nikon Coolpix P510 camera. My next email will have photos from that camera. I already really like it but I think once I actually read the instructions I’ll like it even more.
So that’s it.
Ru
We arrived in Brookline at Martha and Jessica’s house Monday afternoon. I’ve known Martha since 1979 when I began work at the Roanoke County Public Library. Then in 1990 Martha took herself up to Boston to Simmons for a Masters in Children’s Literature. She never came back so every year since then I’ve visited Martha; or Randal and I have visited Martha. Martha meets every Wednesday with her art buddies Kitty and Marion. I get to go too when we visit. Wish I could go every Wednesday.
But speaking of food, Martha made some wonderful noodles with chicken and veggies our Monday night. Tuesday night we had a very international dinner with leftovers from lunch at Al Wadi Lebanese Restaurant www.alwadiboston.com supplemented with some Mexican takeout from Anna’s Taqueria http://www.annastaqueria.com/ (Tonight, Wednesday, Martha made great fish soup; one of our favorites. I chopped the potatoes and squeezed the second lemon to make juice for our seconds and thirds on the soup.)
Pumpkin Kibbeh from Al Wadi
Two layers of baked pumpkin puree stuffed with spinach, onions, sumac served over mdardara.
Mdardara is simmered rice and lentil topped with caramelized onions.
Martha and I each ordered the Pumpkin Kibbeh which made plenty of leftovers for Tuesday dinner and Wednesday lunch. We had first been served some thin pita-like bread and some sesame dipping oil and then a larger than usual side salad. So by the time our meal came we were much less hungry than when we had ordered. The pumpkin puree is mixed with different flours and is pretty dense so very filling as is the lentil mdardara. But it was really quite good and spicy.
Our leftovers.
We actually weren’t quite sure what we’d eaten so I’ve searched it out and below is a recipe that would make an interesting side dish for Thanksgiving especially if your guests include vegetarians.
“Pumpkin Kibbeh is one of my favorite recipes. It’s very popular during lent. I personally like it all year long or even for Thanksgiving. This recipe can be made into Kibbeh balls and fried too. This time I decided to bake it in the oven. This vegetarian recipe is healthy and full of nutrients.”
http://hommuswtabbouli.blogspot.com/2010/03/pumpkin-kibbeh.html
Makes about 5 servings (in a 9×9 inch baking pan):
For the Kibbeh:
2 cups of cooked pumpkin (I used the ready spiced canned pumpkin)
2 cups of fine bulgur wheat
1 cups of wheat flour
1 egg
Salt & pepper to taste
1 teaspoon of allspice
For the filling:
2 cups of cooked spinach
2 cups of cooked chickpeas
1 chopped onion
1/2 cup of pine nuts or chopped almonds
Some olive oil (about 2-3 tablespoons)
1 tablespoon of vegetable oil to rub the bottom of the pan (even if it’s non-stick)
– Mix all the ingredients of the Kibbeh and refrigerate for half an hour. Meanwhile, prepare the filling. In a skillet, add olive oil and onions and nuts let all cook for a couple of minutes or until the nuts start to brown a bit, then add the cooked spinach, then chickpeas, spices, salt & pepper. Cook until the ingredients combine together for like another couple of minutes.
– Get the Kibbeh mix and divide in 2 parts and spread the first part in the baking pan, add the filling then add the second layer, making sure that the same thickness is applied, same as any kind of pie made.
Bake in a 400F oven until it’s fully cooked and golden browned on top, which is from 30-40 minutes depending on the oven.
Serve with any green salad of your choice.
Mdardara
Serves 4
Ingredient:
1 cup of lentils
1 cup of white rice
1 cup of olive oil
2 onions sliced (medium half circles)
1 tablespoon of allspice
1 tablespoon of cumin
Salt, pepper to taste
5 cups of water
In a pan, add the 5 cups of water and the lentils, cook on medium until the lentils are half way cooked, then add the rice then the allspice, cumin, salt and pepper. Let them cook on low. Meanwhile, in a skillet, add olive oil and the onions, season with some salt and pepper and let them brown but be careful not to burn them. After the onions are ready, drain the remaining olive oil and add it to the lentils and rice that are cooking. After the rice and lentils are cooked and the water is absorbed, transfer to the serving plate and add the onions on top. Serve with plain yogurt or a salad.
Brookline Reservoir .9 miles once around. Twice around even better.
Beautiful fall colors.
Watching the second Presidential Debate, Randal, Martha, and Jessica.
Jessica was watching the debate for extra credit for Social Studies. “What was the answer?” she kept asking. There was no answer was my response…..what a waste of time! My opinion anyway.
Birthday Cake!
We re-celebrated my birthday with wonderful chocolate mousse cake. I say re-celebrated as we had some cranberry bread dessert at Julia’s on the night of my birthday when MJ and Vinney came for dinner. They brought the cranberry dessert and some Lindt chocolate balls.
Next email, Art Wednesday at Kitty’s house.