Coptic Dad & Mom

Very easy, very delicious. My favorite way to eat eggplant now!

Baked Eggplant Slices
(inspired by Almond Crusted Baked Eggplant)

1 large eggplant sliced, salted, drained
1/2 cup olive oil
2 tbsp balsamic vinegar
2 tbsp lemon juice
1 tsp garlic powder
1 tsp cumin
salt & pepper to taste
1 1/2 cups mashed potato flakes
oil spray

[Prep the eggplant by peeling in stripes, slicing in 1/4 inch rounds, salt heavily and let sit on layers of paper  towels for 30 min. minimum. Then rinse under cold water and press dry between paper towels.]

Mix oil, vinegar and spices together in one bowl and put the flakes in another.
Dip the eggplant first in the oil mix, then in the flakes to coat.
Lay slices on a greased cookie sheet, then spray tops lightly with oil.
Bake at 425 for 20 min. flipping halfway.

I recommend either dipping in your favorite sauce or topping with fresh seasoned tomatoes. Or just eat them plain--they are yummy!

I have made this easy and incredible dessert three times now... And each time I am just as amazed by the deliciousness :).


The first time I had fried ice cream in a Mexican restaurant was in college, so this has the best memories for me! Though I am far removed from those friends and those times, I can indulge in some nostalgia with this yummerful* treat.

I got this recipe from the Imperfect Housewife. I wanted to make individual servings in glass ramekins (? or cups?), so I halved the recipe. I'm so grateful that I didn't actually have to deep-fry balls of ice cream. I also decided to add food coloring, just for fun!

This recipe is made with butter. I never use butter in cooking or frying so this is both really indulgent and guilt-free. How often do I get to eat something so butter-yum with a giant grin on my face?

Ingredients

Topping
1/2 stick butter
1/2 c. of sugar
1 1/2 c. of crushed cornflakes

Ice Cream
1 qt. of vanilla ice cream (softened)
1/2 container of whipped topping
1/2 tsp. cinnamon
a few drops of food coloring (optional)

Directions

Soften a quart of vanilla ice cream (usually about 20 min. out of the freezer does the trick).

Melt 1/2 a stick of butter in a large skillet on medium high. Add 1/2 c. of sugar and 1 1/2 c. of crushed cornflakes, stirring constantly for about three minutes. Cover the bottoms of six ramekins/cups with half the cornflake mix.


Beat the quart of ice cream with 1/2 a container of whipped topping, 1/2 tsp. cinnamon and a few drops of food coloring until smooth.


Pour into ramekins, and top with the remaining cornflakes.

Freeze until dinner. Set out five minutes ahead of eating time... Then enjoy!!

There are so many possible variations. Add berries or nuts or tiny marshmallows or chocolate chips. Skip the cinnamon and try another spice. Use the food coloring to create layers in different colors. It just feels (and tastes) like "homemade" ice cream!


*an actual review by a family taste tester :D

This recipe is 100% adaptable. I actually make it a different way every time. Different cheeses or no cheese, ground beef or some other protein... as long as there's no rice involved and lots of tomato sauce or salsa.. it's going to be yummy.

3 green peppers (or 1 per person)
1 medium onion, chopped
1 lb. Ground Beef
mashed potatoes, to suit (about 3 medium potatoes)
2 c. Salsa or Tomato Sauce
3/4 c. shredded cheddar
crumbled bacon (optional)

Prep the green pepper by removing the seeds and pith and cutting in half lengthwise. Blanche the green pepper halves in boiling water for 5 min. (I doused them in ice cold water afterwards; though it didn't make an earth-shattering difference, I'll probably do it again.) Set to drain and cool on paper towels.

Saute the onion in a little oil. Add the ground beef and cook thoroughly. Drain, if you like. Add salt and pepper to taste.

Stir in mashed potatoes to preferred ratio. I like mine 1:1, so I add enough mashed potatoes to double the beef mixture*. Spoon the mixture into each pepper half, getting it into all the nooks and crannies of bell pepper goodness.

Cover the bottom of a 9x13 pan with the rest of the tomato sauce. Set the six pepper halves inside it carefully.

Top the mixture with a teaspoon of salsa or tomato sauce, then a hearty sprinkling of cheddar cheese and bacon, if you like.

Bake at 350 for 20-30 min. or until cheese is totally melted.


*Some tips about the filling:
--I take a super shortcut and use dry mashed potatoes and water. This helps me make exactly as much mashed potato as I need and no more.
--No matter how many peppers I'm filling, I only make one pound of beef. If I'm only filling 3 pepper halves, I use less potato. If I'm making for guests too, I increase the potatoes and add more cheese/bacon on top. This just makes my life simpler.
--I also like to saute some yellow and red peppers with the onions occasionally, to add more veggies to the filling.

*Other thoughts:
Why this recipe?
The idea for this recipe originally came from a stuffed poblano I had in a Mexican restaurant in college. It had an amazing cheesy potato filling. I knew (and still know) nothing about Mexican food. I only realized it was a poblano pepper about two years ago when I saw the familiar oblong shape in the Kroger near the bell peppers. I had already made up this recipe to recreate that old college experience using what I did know.

Why don't I use poblano peppers now, you ask?
Abouna doesn't like any level of heat. I sometimes roast a poblano and chop it up and sprinkle it on top of the filling.

Why don't I mix cheese in the filling? Abouna's not a huge cheese-maniac like I am, so I have mercy on him and on my waistline by putting the cheese where it counts--right on top! Feel free to adapt the filling any way you like!

WE'VE MOVED! SEE THE MOLOKHIA RECIPE ON OUR NEW SITE: CopticDadandMom.com!

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Being Egyptian means that you have to be completely mad about certain dishes. These dishes are not up for discussion. Molokhia is one of them, maybe even the cornerstone of them all. Our forefathers, the Ancient Egyptians, builders of the Pyramids and whatnot, ate molokhia.

For about four years now, I have had a household ban on requests for molokhia. The first time I made molokhia it was too watery. The second time I burned it. Let's pause for a second here so I can explain: molokhia is a stew... a soup... I burned soup. Not just any soup... Ancient Egyptian soup. The shame.

Finally--it took four years--I worked up the courage to try again. I am so glad I did because it's one of my favorite foods, and I now live 700 miles away from my mama and my teta (grandma). Who's going to make it for my family if I don't?

I have one more note about molokhia before I get to the recipe and photos. There are some guidebooks out there (not naming any names) that give molokhia a bad name. In fact, a certain Egyptian friend of mine took some Americans to Egypt and was shocked to find that they refused to try molokhia (cornerstone of Egyptian cooking) based on a description in a guidebook. Throw away the guidebook, people.

There's nothing weird or unusual about molokhia. It doesn't even have any strange flavors. If you like garlic and/or have ever been willing to try any Asian soup, you will love molokhia.



Molokhia (Vegan)

3 cups veggie/chicken/beef broth*
1 package frozen minced molokhia (mincing your own? you'll need this)*
5-6 garlic gloves, crushed
1 Tbs oil
coriander, powdered (optional)

Bring the broth to a rolling boiling and drop in the molokhia frozen slowly. Be careful: there's the outside colorful package then a clear tight plastic wrapping. Remove both (now why would I think I need to tell you that...). And don't let the boiling water splash you!

Turn down the heat to let it simmer until the molokhia is completely thawed. In a frying pan, saute the crushed garlic until golden, stir in a dash of coriander and dump into the molokhia. Bring to a boil one more time, and you're done!

Serve over rice or make a fattah by dropping pieces of pita bread into your bowl and fishing it out with a spoon to enjoy it soaked in yummy garlicky goodness.

Notes:

1. Most people eat this fitari with a chicken broth from an entire roast chicken that they serve next to it. However, for the fast days, I make my own broth by boiling an onion, a potato, and a carrot for about 20 minutes. I scoop them out and then add two Maggi vegetable bouillon cubes to the water. Notice that then I don't need to add any salt or pepper. It's perfect!

2. You can find molokhia at your local Middle Eastern grocery store.

2  tsp yeast
1 TB sugar
2 cups warm water
4 cups flour
1/2 cup oil
1 TB sesame seeds, toasted
1 TB whole cumin seeds, toasted
1 tsp salt

Preheat oven to 350 degrees. Proof yeast by stirring in a bowl with sugar (or honey if you're feeling ambitious) in warm water and setting aside for 10 minutes.

When the yeast is bubbly, stir in two cups of flour in half cup increments to make a bread dough. Add oil, sesame seeds, cumin seeds, and salt. Stir in the other two cups of flour and knead into a smooth dough. Add more water or flour as needed to get a good consistency (not sticky).

Leave the dough to rise for an hour (until doubled), then shape into breadsticks. Bake at 350 in a greased baking sheet for 30 minutes until golden.

Simple Fried Pastries (fiteer)

Flour
Water
Pinch of salt
oil for pan frying

Mix flour and water with a pinch of salt. You need a bread dough that's not sticky, so use a ratio of about 2:1, flour to water. That is, if you use 2 cups flour, you will need about 1 cup water to get the right consistency.

Roll out medium-sized balls of dough with a rolling pin. Fry in a pan until golden.

Eat with powdered sugar or syrup or any jam or jelly to satisfy your sweet tooth. Eat with tahina or olives or fava beans for salty. And, of course, if you're not fasting, cheese would be delicious.

The first time I posted this recipe, I didn't have any photos to show for it.  Here are photos of my grandmother's famous "lo2met el-ady" (also spelled luqmat al-qady لقمة القاضي) or judge's meal (Egyptian fried donut holes). I adore these but don't have the nerve to make them myself!

They are also related to (and sometimes referred to as) zalabia, but in my family we never call them that and they don't have the heaviness of store bought zalabia. They are more like Greek loukoumades (and look, it's practically the same word!). Lo2ma literally means mouthful, but in actual usage it's more like small meal or snack. The idea is that, although it's simple, it tastes very high class :).





1 leveled TB of yeast
1 tsp. of sugar
2 c. of flour
1 small potato, peeled, boiled, mashed and cooled
a pinch of salt (1/4 tsp. or less)
water as needed
oil for deep frying

Prepare the potato. Meanwhile, set the warm water, the sugar, and the yeast to rise for 15 minutes, until yeast is smoothly dissolved. Mix in flour, salt, the potato, and water as needed until you have a cake batter consistency. Leave to rise 30 minutes.

Drop in teaspoonfuls in the hot oil until golden. Sprinkle with powdered sugar or make a syrup to pour over it.

My sister called the other night to say that she was stopping by and would like to have dinner with us. "And it would be really nice if... you know, if you were making your lasagna tonight." So, I put away the Boca burgers and whipped this together instead.

It isn't easy to make lasagna without meat or cheese... But amazingly, this is a hit. It's one of the few ways I'll eat spinach.

lasagna (10 strips)
frozen spinach (half a 12 oz. bag or more)
jar of Ragu Super Vegetable Primavera (2.5 cups of sauce)
3 TB flour (or 2 TB overfull)
2 cups soy milk
1 vegetable bouillon (maggi)
panko, for topping
salt & pepper to taste
lemon juice to taste
oil

Preheat oven to 350 degrees. Cook lasagna according to package ingredients.

Saute frozen spinach in a saucepan until thoroughly thawed and cooked through. Add salt (about 1 tsp) and pepper (to taste). Sprinkle with lemon juice (2 tsp?). Empty the pot to use for the béchamel.

Heat oil in the saucepan on high and stir in the flour for the béchamel. Add in the soy milk and the bouillon, stirring constantly. Heat until thick and relatively smooth.

Drain lasagna. Pour 1 cup of ragu on the bottom of a 9x13 pan. Lay down four strips of lasagna. Pour 1/2 cup of sauce on the lasagna and spread the spinach. Lay down three strips of lasagna and spread the sauce. Lay down three more strips of lasagna, making sure the corners especially are soaked.

Pour the bechamel over the last lasagna layer and sprinkle with panko. Bake in the oven for 25 min. Optional: switch the oven to broil for five extra minutes to brown the top. Enjoy!

This is the bread which came down from heaven—not as your fathers ate the manna, and are dead. He who eats this bread will live forever. John 6:58

I made these on Saturday; they were wonderful.



3 Tb oil
1 c. warm water
3 c. all purpose flour
3/4 teaspoon salt

2 c. mashed potatoes
1/4 cup canola oil
1 small onion, finely chopped
1/2 teaspoon pepper
1/2 teaspoons salt

Make the filling first by sauteeing the onions and folding them into the mashed potatoes. Season as desired (I would go Egyptian--lemon, cumin.

Make the dough and dumplings according to Isa's instructions (which are wonderful and abbreviated below):

Pour the water and oil into a large bowl. Add 2 cups of flour and the salt, keeping one cup aside. Stir with a fork, then knead with your hands into a loose dough.

Sprinkle your counter with flour, then turn the dough out onto it and knead. Add the reserved cup of flour as needed to get a smooth, elastic dough that isn’t tacky.

Bring a pot of salted water to boil while you roll out the dough. Roll half the dough out to about 1/16 of an inch thick, which is to say, very thin but not see through.

Use a glass or a cookie cutter to make 3 1/2 inch circles. Stuff with about a teaspoon of filling (at room temperature or colder) and seal by pressing with water.

To boil, gently lower pierogis in to the water with a slotted spoon. Boil about six at a time. When they float they are ready. If for some reason they aren’t floating, it takes about 4 minutes for them to cook. Use a slotted spoon to transfer them to a plate as you prepare the rest. Cover finished ones lightly with tin foil to keep warm. Proceed until all pierogi are boiled.

(You can follow this step with pan frying, if you like, but I skipped that. A friend also mentioned that she sets them in the freezer first.)

I will abundantly bless her provision: I will satisfy her poor with bread. (Psalm 132:14)

This recipe is a combination of ones found at The Verdant Life and About.com.

2 c. flour
1 TB baking powder
½ tsp salt
4 TB vegan margarine (I used some leftover Crisco and Smart Balance Light)
¾ c. soy milk (you may need more--mine was dry)

Preheat oven to 400 degrees.

Sift flour, baking powder, and salt together in a bowl

Cut in margarine using a fork, then use your hands to make the mixture extra crumbly.

Slowly milk gradually until a soft dough forms (key words here: soft dough). Turn out onto a lightly floured surface and knead lightly. Don't over knead or you'll have rocks on your hands.

Use rolling pin to roll dough to 1/2 inch thick. Use the rim of a drinking cup to cut biscuits. Put them on an ungreased baking sheet. Bake 12-15 minutes until the tops are golden brown.

Therefore you now have sorrow; but I will see you again and your heart will rejoice, and your joy no one will take from you. (John 16:22)

This was an incredibly delicious dinner, packed with vegetables.  It was a winner, ranking 10 out of 10.  We will absolutely be making this again.

1 box (1 lb.) tri-color rotini
½ bag of frozen broccoli (about 6 oz.)
¼ bag of frozen crinkle cut carrots (about 3 oz.)
1½ TB oil
2 TB flour
1 maggi (vegetable bouillon), crushed
2 c. organic (no sugar added) soy milk
1 TB lemon juice
1 tsp. garlic powder
salt
pepper

Extra Béchamel for Topping (1/2 recipe)
1 TB oil
1/2 maggi (vegetable bouillon)
1 TB flour
1 c. organic (no sugar added) soy milk
panko

Preheat oven to 350 degrees. Cook pasta according to package ingredients (add to boiling water, boil for 8-9 min.). Cook vegetables according to package (cover with water in saucepan and bring to boil, boil for 10 min., and strain).

Put oil in saucepan on high. Add flour and crushed maggi and stir until smooth (do not brown flour). Gradually add soy milk, stirring constantly to keep it smooth as it thickens. When it thickens, add garlic, salt, pepper, and lemon juice. Stir in cooked broccoli and carrots

Pour pasta and bechemel into deep pan (9x13 or 9-inch round). Mix thoroughly.

Make béchamel topping, as follows:
Put 1 TB oil in saucepan on high, and stir in 1 TB flour, 1/2 crushed maggi, and 1 cup soy milk until thick.

Pour béchamel over pasta and sprinkle liberally with panko.

Bake at 350 degrees for 30 min. If needed, put under broiler for 2 min. to brown panko.

A voice was heard in Ramah, lamentation, weeping, and great mourning, Rachel weeping for her children, refusing to be comforted, because they are no more. (Matthew 2:18)



2 TB butter
1 medium onion, chopped
2 TB flour
2 c. milk
2 c. water
1 maggi (vegetable bouillon)
3 chicken breast tenderloins, cooked and shredded (I used leftovers)
2 c. broccoli, steamed and chopped
1 c. shredded cheddar cheese
salt and pepper to taste

Melt the butter at medium high heat. Saute the onions until golden brown.
Add the flour and stir thoroughly. Add the milk and maggi and stir until the consistency is smooth.
As the mixture thickens, add the water and stir again.
When the soup has reached the desired thickness, add chicken and broccoli.
Take the soup off the heat and stir in the cheese to melt (or wait and let each diner decide how cheesy to make his/her bowl!).

But let all those rejoice who put their trust in You; Let them ever shout for joy, because You defend them; Let those also who love Your name Be joyful in You. (Psalm 5:11)

I made a terrible realization today that I plan siami meals around the vegetable and fitari meals around the protein. What ends up happening is that we have little to no vegetables in our fitari meals... !

In light of that, I made a conscious decision about which vegetables would be in today's dinner: peppers.



2 TB oil
1 medium onion, chopped
1 poblano pepper, prepared (instructions) and chopped
1 lb. ground beef
1/4 c. tomato sauce (for me, Ragu Robusto sauteed onion & garlic)
salt and pepper

1/4 c. shredded cheddar cheese
1/2 green bell pepper, chopped
1 stalk of green onions, chopped
2 mozzarella string cheese sticks, peeled in four

1 ball of pizza dough, left to rise

Preheat the oven to 450 degrees.

Saute the onions in the oil until golden brown.
Stir in the poblano peppers then add the ground beef.
Cook beef thoroughly then drain any excess liquid.
Add the tomato sauce, salt, and pepper.
Stir and cook until liquid is reduced as much as possible.

When the dough has risen, press it into deep dish pan.
Add the ground beef mixture (draining off as much liquid as possible).
Add the cheese, peppers, and onions.
Use the mozzarella to stuff the crust by pressing into the dough at the edges and rolling down.

Bake for 15 min. or until crust is golden brown.

Note: The poblanos add a little subtle (and delicious) heat.  If you can't take the heat, don't put in as much chopped poblano (but a little really boosts the flavors!).

Mix yogurt, lemon, salt, pepper, oregano and garlic in a bowl.
Mix chicken with mixture and marinate 1 to 2 hours at room temperature
Thread chicken on skewers with pieces of onion in between and broil for 5-8 min. on each side.
Serve with rice and chopped parsley or

For a sandwich
Stuff chicken and onions into a bread of your choice, top with chopped parsley, and enjoy!

(Hint: serve it up truly Egyptian style with lemon quarters for extra squeezing.)

Jesus said to her, I am the resurrection and the life. He who believes in Me, though he may die, he shall live. (John 11: 25)

Habibi told me, after I made these for the first time, that traditionally people don't eat sweets on Good Friday. Somehow I missed that memo! But my favorite thing about these muffins is that they are bittersweet, just like Good Friday is. We remember with joy our own salvation and with sorrow the price that was paid on our behalf.

This recipe is based on Habibi's banana bread recipe:


1 1/4 cups applesauce
1 1/2 cups flour
1/3 cup oil or shortening
1 cup sugar
1 teaspoon vanilla
1 teaspoon baking soda
1 tablespoon cocoa powder
chopped walnuts
cinnamon
cloves
allspice
salt


With a wooden spoon, mix all the wet ingredients, then add the baking soda, salt, cocoa powder and spices. Add the flour and mix well. Pour into a greased muffin tin. Bake for 1/2 an hour at 350 degrees or until toothpick comes out clean.

"How sweet are Your words to my taste, Sweeter than honey to my mouth!" Psalm 119:103

Syrup

1 c. sugar
1/2 c. water
1 TB lemon

Bring to boil sugar and water. Add lemon to mixture, stirring until thick and sugar is dissovled (about 5 min.).

"Rejoice and be exceedingly glad, for great is your reward in heaven, for so they persecuted the prophets who were before you." Matthew 5:12

Since the events of Naga Hammadi, I have felt very silly writing about food but too overwhelmed to write about the grief and joy of the Coptic Church for her martyred sons.

However, I was introduced to the website FoodGawker.com, which is beyond addictive and beautiful. It made me feel like food was part of the joy of life again.

Lent is upon us, and I wanted to share one of my favorite desserts of all time, linked to the best memories of my childhood.

Lo2met el-Ady

1 leveled TB of yeast
1 tsp. of sugar
2 c. of flour
1 small potato, peeled, boiled, mashed and cooled
a pinch of salt (1/4 tsp. or less)
water as needed
oil for deep frying

Prepare the potato. Meanwhile, set the warm water, the sugar, and the yeast to rise for 15 minutes, until yeast is smoothly dissolved. Mix in flour, salt, the potato, and water as needed until you have a cake batter consistency. Leave to rise 30 minutes.

Drop in teaspoonfuls in the hot oil until golden. Sprinkle with powdered sugar or make a syrup to pour over it.

And the Word became flesh and dwelt among us, and we beheld His glory, the glory as of the only begotten of the Father, full of grace and truth. (John 1: 14)

Three Ingredient Fish

10 tilapia filets
2 lemons, sliced
1/2 medium onion, chopped

Rinse frozen tilapia filets under lukewarm water. Set onions, then filets in rimmed baking dishes (I used two 9x13 pans). Add salt & pepper to taste. Layer lemon slices above. Bake at 425 degrees for 15-17 minutes until fish flakes easily.

WE'VE MOVED to CopticDadandMom.com! Read Basic Pizza Dough over there!

Seek the LORD and His strength;Seek His face evermore! (Ps.105:4)

Basic Pizza Dough

Mix 2 teaspoons yeast, 2 teaspoons sugar, 1 1/2 cups very warm water in a large bowl. Let sit five minutes until bubbles form on the surface.



Add 3 1/2 cups bread flour(whatever the brand is Sam's Club sells in 25 lb bags is awesome) and 1/4 teaspoon salt. Mix or knead using methods listed below. Form into a ball and lightly coat with oil (extra virgin olive oil gives it a great scent). Let rise covered in a warm place for an hour.



Use immediately or refrigerate in a plastic ziploc bag for up to 24 hours or freeze for use within a week.

Makes 2 medium pizzas.

Uses of the Dough
* Vegetable Pot Pie
* Pizza
* Rolls
* You're limited only by your imagination!

Mix or Knead
1. You can follow these directions using a food processor to do the kneading for you.
2. You can also use a handheld mixer with that swirly attachment to knead and finish up by hand like this:

For unto us a Child is born, unto us a Son is given; And the government will be upon His shoulder. And His name will be called Wonderful, Counselor, Mighty God, Everlasting Father, Prince of Peace. (Is. 9: 6)


Penne Aglio e Olio w/Broccoli Onion Sauce

Boil one pound penne. Crush five cloves of garlic and saute. Drain pasta and add 1/2 cup extra virgin olive oil and garlic. Add salt to taste. Toss to coat evenly.

Chop 1/2 a medium onion and saute on high heat. Stir in 2 heaping tablespoons of flour and 1 cup water. Stir until blubbly and thick. Take off burner and add 2 cups steamed chopped broccoli. Add salt, pepper, and oregano to taste.

Serve pasta with a little sauce on top of each serving. Serves 4.