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Yesterday, we started off with a tour of cool and inspiring things in Lina’s kitchen (click here for more details). Today, it’s time to reveal the healthy, easy and tasty recipes Lina taught me while I was there.

We’ll start off with this quick grilled fish recipe.

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What you’ll need (for 3 persons)

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– 3 fish – Lina chose the Turkish “Ajaj” fish (make sure to choose them generously plump). The advantage of this fish is that it’s tasty and also has a good price – 1kg costs only 7 dollars.

– 2 tablespoons of flour

– Oil – Lina uses Grape Seed oil which is really healthy

– 3 lemons – sliced

How to make it:

1) Roll each fish in a bit of flour

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2) Add the lemon slices on top and inside the fish if you wish

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3) Sprinkle with grape seed oil and bake in the oven for approximately 30 minutes or until golden

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And enjoy with a green salad or mouhammara (see ingredients picture), recipe soon.

The second recipe is of Armenian origin. It’s similar to the white beans we once cooked (click here) but with added tomato juice.

What you’ll need (for 3 persons)

– 0.5 kg White beans (or aysha khanum beans if you live in an arab country)

– 1 tablespoon of Grape seed oil

– 2 white onions, sliced

– White pepper and salt

– 3 juicy tomatoes, diced

– 250 ml of tomato juice

– Water

– Egyptian rice with vermicelli

How to make it:

1) Shell the beans and wash with water

2) In a casserole, heat the grape seed oil, add the beans and mix for 10 minutes

3) Add the onions and heat for 10 minutes

4) Add white pepper and salt, to taste

5) Add the diced tomatoes and mix

6) Add the tomato juice with a bit of water, mix, bring to the boil then let it simmer for approximately 10 minutes and there you go!

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Both recipes are so quick, easy and affordable that they’re great for weekday meals!

I hope you enjoyed this first kitchen tour on Breadonbutter. I’ll be coming back with more tours soon!

The thing I like about Lebanon is that wherever you go to buy food, you get out of the place having learned something valuable to your cooking skills’ evolution. In Mar Mikhael, the street where we live, I sometimes feel like time has stopped. Leaving new constructions and hip bars and restaurants aside, small merchants still exist, people living in the neighborhood for ages still stop by to buy their groceries, everyone knows everyone and life is not so complicated.

So when our guest chef Jean came back last week from the grocer’s with a new kind of bean (white beans to be more exact) AND a new recipe, I was thrilled to try something new. This dish has Armenian origins and can serve as a nice homey meal when you have no idea what to cook.

What you’ll need:

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–  2 cups of White Beans

– 1 big White Onion, diced

– 6 cloves of garlic, crushed

–  Fresh coriander leaves
–  The juice of 1 lemon
–  Salt and Pepper to taste
– Olive oil
How to make it:
1) In a casserole, cook the onions in olive oil, then add the beans and stir
2) When the beans are cooked at 90%, add the crushed garlic and coriander leaves and toss until well combined. Season to taste
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3) Add the lemon juice on top, toss and leave for a minute then turn off the fire and you’re done!
Serve with fresh onions, slices of lemon, and green chili if you’re a spicy lover 🙂
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My advice would be to enjoy this dish on a summer day in the mountains, where the weather is fresh and you’re away from city heat!
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