25 May

food journal–25/05/11

Breakfast

– 2 little spelt buns that I proofed on Monday and baked last night; I wasn’t happy with the flavour of these guys. 1 bun was eaten with with jam (unphotographed) and the other with Norwegian brown cheese

– banana—nice and brown, just like it’s meant to be

Homemade Spelt Bun

DSCF5716

Lunch

-leftover vegan corn and black bean chili
-2 spinach fatayer (it was supposed to be 3 but one accidentally got stuck in the toaster at the office and burned to a char)

Vegan Corn and Black Bean ChiliSpinach Fatayer

Snack

-stress at work drove me to the candy dispenser for Skittles. 20 minutes later I sugar-crashed and fell asleep at my desk. (I only got 1 red skittle?! Damn you, candy dispenser)

– once I got home I ate another one of those little spelt buns, plain. They’re really small I swear.

Skittles

Dinner

Doesn’t this look amazing?

Vegan Oil Down

It’s supposed to be a Grenadian Oil Down but I took liberties with the recipe. In the end it came out phenomenal—a very tasty, stick to your ribs, West Indian flavoured stew.

I took the recipe from Sasha at Global Table Adventures one of my favourite blogs. She’s cooking dishes from every country in the world in alphabetical order (she’s at the G’s). How awesome is that?

I had already started the prep work for the recipe when I cut into the yucca that I just happened to have lying around (what can I say, I’m impulsive in the produce section!) and found that it had gone bad. I subbed parsnips for the yucca (the only other root veggie I had lying around) and it turned out fabulous!

In the mix is carrots, parsnips, celery, onion, spinach, coconut milk, curry, and dumplings (aka spinners and sinkers).

Vegan Oil Down

Workout

Yesterday I went out for a 5 mile run which felt super quick compared to the distances that I’ve been doing lately but it also felt really tough on my legs. My legs felt like lead and then I started to develop pain in my right knee and my left heel/ankle.

Considering the discomfort of the run I was pretty surprised to see that I ran it in 50 minutes which about a minute/mile faster than I have been running lately.

Today I came home and did an Eoin Finn yoga podcast and followed that up with Jackie Warner’s 20 minute core workout. I still suck terribly at that core workout—I’m always doing the easy modifications! I’d like to make it my goal to have Jackie’s 6 pack but I think that would be highly unattainable.

 

Pigeon Pose

24 May

Spinach Fatayer

Spinach Fatayer

Last night I decided it would be a good idea to make spinach fatayer. Fatayer is a Lebanese turnover that is usually stuffed with meat or spinach and sometimes cheese. The spinach are by far my favourite.

I don’t make these very often because:

1) They take a hell of a lot of time. – I started at 8:00 and the fatayer were done and the kitchen was clean at 10:30. The last batch was extremely sloppy and I was practically falling asleep while I worked on it.

2) My aunt’s fatayer are always better. – Always.

Spinach Fatayer

 

But, I had a craving and my cravings hardly go unacknowledged so it was well worth the time and effort. And, this time around they turned out pretty damn good, I must say. Matt and I are chomping through half the batch (the ugly half) and the rest I tossed in the freezer to be defrosted for a potluck party we’re hosting this weekend. They make kickass appetizers or snacks.

Spinach Fatayer

I used a recipe from Joumana at Taste of Beirut and took her advice to roll out the dough very thin. I’m used to eating fatayer that are doughy but I really liked how thin the dough in this version; it really made the tart spinach filling stand out (although, with my long nails, it was a bitch to work with).

I don’t think I got my dough quite as thin as Joumana’s, but I still liked the result.

Spinach Fatayer

Spinach Fatayer

From Taste of Beirut; Makes ~50

Ingredients: 

Dough:

5 cups All Purpose Flour
1 T dry yeast
1 T sugar
1 T salt
3/4 cup oil (canola, or olive oil)
1 1/2 cups water

Spinach:

2 lb of frozen chopped spinach
1 large white onion
1/4 cup sumac
1 t paprika
pinch of cayenne
1 T salt
1/2 t black pepper

1/4 cup lemon juice
1/4 cup extra-virgin olive oil
2 T pomegranate molasses

Directions:

Combine the yeast with 3/4 cup of the warm water and the 1 T sugar to proof. Meanwhile, in a large bowl mix the oil and remaining water with the flour.  When the yeast has bubbled, add it to the flour mixture. Knead the dough on a floured surface until it is as smooth and soft (about 5-6 minutes by hand). Let it proof until it has doubled in size, while you mix the stuffing.

  1. Defrost and thaw out the spinach. Place them in a colander and squeeze them out very thoroughly. You want the spinach very dry.
  2. Finely chop the onions and place them in a bowl with the spinach. Add the spices.
  3. In a separate small bowl combine the olive oil, lemon juices and pomegranate molasses. Pour this dressing onto the spinach mixture a little at a time until the spinach is just moistened (too much and the turnovers will open when baking).
  4. Now back to the dough. Working with half of the dough at a time, roll the dough very thin on a greased counter 1/16” thick (no more than 1/8” thick). Using a 4” cookie cutter, cut the rolled out dough into rounds. Place about one tablespoon of stuffing on each fatayer.
  5. Lift the fatayer and pinch 2 ends first and then the third to form a pyramid.
  6. Place them on cookie sheets and bake them for 18 minutes in a preheated oven at 350F until the top and bottoms are golden.
  7. Cool and eat at room temperature or slightly warm. (I like to put them in the toaster oven if I eat them the next day) These freeze really well.

Spinach Fatayer