By: Kate Davies
I discovered the joy of these savory lentils in my early twenties. In addition to being a simple, affordable meal, stewed lentils and rice topped with fried onion is pure comfort. Mujadra, Mejadra, and Mujadara are all names for the middle-eastern dish, which typically has warm spices and is sometimes served with yogurt sauce. Mejadra (as I’ll call it from now on) is like chicken soup. There are many ways to make it, and those of us who have developed our own version regard it as a warm and satisfying staple when comfort food is required.
Some versions of Mejadra are ‘one-pot’ meals (Hungerpot, anyone?) however I love pairing my lentils with Farro (a hearty, ancient form of wheat). Farro requires a longer cooking time than rice, which can complicate the timing if you don’t want your lentils to turn to mush. This is a marvelous opportunity to use chicken or vegetable stock instead of water to increase the rich, savory profile of this dish. Continue Reading…
My superstar husband not only held down the fort while I was away, but he also managed to cook (and photograph) some delicious dinners! This chicken and rice dish is one of our favourite dishes that he makes: it is quick, easy, and uses very few ingredients which is always helpful!
With that, I’ll hand things over to Hungerpapa. (Sorry if that name is super duper cutesy, but it simply can’t be avoided.)
Welcome to our first edition of Friends with Recipes! My friend Sarah owns an absolutely gorgeous online children’s shop called Archie’s Boutique. In addition to being super stylish and uber cool, she is also a super sweet mama to two beautiful boys. Teatime at her house is always delicious, so I thought she would be perfect to start off our series! (That, and she was the one who made me start this blog in the first place, so it was easy to convince her to join in the fun.)
Here is Sarah’s favourite family dinner! I can’t wait to give it a try!
Cod, Chorizo & Chickpea Stew – Sarah Archard
As an American in London I can tell you that the only reliable place to get good Mexican food is in my own home. Sure, there are some decent places for Mexican food (Wahaca being one), but no where I can reliably get a good enchilada. Especially not a good vegetarian one!
I’ve adapted this recipe with a few adaptations to make it simpler and more to my taste. I hope you enjoy it as much as we do!
Does anyone remember that TV show called Semi Homemade with Sandra Lee? That’s what I always think of when I take massive shortcuts as I do in this quick meal. I’m kind of embarrassed to show you how to make this because it involves a product that I am a bit ashamed of using: pre-cooked rice. WAIT! Before you stop reading, give me a second to explain . . . Okay, I don’t actually have a great explanation, other than I saw a friend using it to make dinner one night and it tasted great! No joke. Since then, I have always kept a bag of it around, because I inevitably forget to cook rice until the rest of my meal is already made. I use this “Mexican style” version in this dish: