Lunch Box Chronicles: Day One-Hundred Sixty-Seven (Sweet Trio-Spelt Right Dough, Figs, Walnuts)

Daily I am reminded of the gift in friendship.   This past month has been a testament to the value of friendship, both new and old.  Just before leaving for a 5 day journey to visit my dear friend Veronica of 32 years who lives in Mexico, I had dinner in NY with two friends of 3.2 months.   May, I just say that both encounters were precious.

Jess, Ruthie, and I had an evening of shared recipes, shared clothing, kvetching and kvelling.  Our newly formed sweet trio shared traditions from our respective cultures.  Thank you Ruthie for the Yiddish, and I shared some Lebanese cooking traditions.  For dinner, we collaborated to make my favorite recipe flayir bil-flayfli, walnut pepper pies.   We topped off the night with a sweet dessert for this sweet trio.

Here is the sweet trio recipe for you to share with your friends, old and new.

Spelt Right dough, fig paste, and walnuts.  Perhaps, we should name it, TRIBESSIE (for Beth, Jess, and Ruthie).

Preheat oven to 450F.  Thaw and rise Spelt Right dough in package.   Cut in 10-12 small pieces.  Flatten the pieces in rounds.  Set on well oiled baking pan.  Blend 1/4 fig paste, 1/2 cup walnuts together.  Place a dollop of the mix in the center of the dough.  Make into triangles.  Bake at 450 for  15-20 minutes.

Enjoy, Enjoy, Enjoy.

Lunch Box Chronicles: Day One-Hundred Thirty-Six (Vegan Eggplant-Chick Pea Stew, Cinnamon Spice and Everything Nice)

This is one of my favorite VEGAN recipes.  It is adapted from “A Taste of Lebanon” by Mary Salloum. 

While there is not an ounce of spelt in this recipe, the Middle Eastern treat of combining cinnamon and olive oil surfaces not only in this delicious recipe but also in our Cinnamon Raisin Royale Spelt Right Bagels.

Eggplant-Chick Pea Stew (Bitinjan mah Hommous)

Ingredients:

1 large onion (finely to coarsely chopped)

1/4-1/2 cup of extra virgin olive oil

1 16 ounce can of organic chic peas (garbanzo beans)(rinsed and drained)

3 1/2 cups of water

1 large eggplant

1 1/2 teaspoons of sea salt

1/4 teaspoon of pepper

1/4 teaspoon of cinnamon

1/4  cup of tomato paste

Place onions and oil in saucepan.  Cook until onions are golden brown.  Add drained chick peas and water.  Cook for approximately 5 minutes.

Peel eggplant and cut into 1 inch cubes.  Add to chick pea mixture.  Add seasonings and tomato paste.  Cover and cook for 20-25 minutes on medium heat, stirring occasionally until eggplant is tender.  May be served hot or cold.  Serve with brown rice.

I make my brown rice, by sautéing 2-3 gloves of garlic (mashed with about 1/2 teaspoon of salt) in about 3 TBL of olive oil, added 1 cup of brown rice and continuing sautéing until rice is slightly crisp.  Then add 2 cups of hot to boiling water.  Bring rice to boil, then lower heat and let simmer until done (about 1/2 hour).  Watch carefully because it might need more water.

This was a perfect easy dish after a busy Sunday doing a demo of Spelt Right Pizza at the Whole Foods in Portland.

It is possible, yet sometimes challenging, to make great meals for your kids despite a busy schedule.  While this may not look like a meal enjoyed by kids, my 9 year old devoured it with the request for a second helping.

Hope you enjoy this as much as we do.  PS, the wine is for me, not the kid.