Lemon Loaf with Thyme, Yogurt & Olive Oil

The Palestinian cuisine relies heavily on what the land produces. The food is simple and seasonal. Fall begins with the olive harvest and the production of the most delicious olive oil. And right around the corner in the heart of winter is the beloved citrus season.

This lemon and olive oil cake is tribute to winters in Palestine, and to me longing for the home where I grew up.

Bright and refreshing lemons often come from Jaffa or Jericho, and fruity olive oil comes from the hills of Palestine. Creamy yogurt and earthy mountain thyme are then mixed together to make this delicious and moist loaf.

When I left Palestine as a young student, I left part of my soul there. I left pieces of my childhood. I left them with the olive trees and the blossoming lemons that crowned my grandfather's garden. They still remain standing with pride in our home in Al Ram, and I like to think they are waiting for me to go home again.

Until then it’s a lemon loaf to remember winters in Palestine, to honor the olive and lemon trees that my grandfather planted, and to always hold my beloved home close to my heart.

Lemon Loaf with Thyme, Yogurt and Olive Oil

Prep Time 30 minutes

Cook Time 50 minutes

Makes 1 loaf

About 9 servings (based on 1 inch slices)

Ingredients

• 1 1/2 cups all-purpose flour

• 2 tsp baking powder

• 1/2 tsp salt

• 2 tbsp packed fresh thyme leaves picked and roughly chopped. I used lemon thyme in this recipe but if you can’t find it go ahead and use regular thyme.

• 1 cup plain unsweetened yogurt

• 1 tsp vanilla or if you have lemon extract

• 3/4 cup granulated sugar

• 3 large eggs

• Zest of two lemons

• 1 tsp pure vanilla extract

• 1/2 cup extra virgin olive oil

Glaze

• 1 cup powdered sugar

• 1 tbsp lemon juice

• Zest of one lemon

• 1 tbsp milk or heavy cream

Directions:

• Preheat the oven to 350 degrees F. Grease a standard 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Or a 6 inch cake pan. You could also make these in the muffin tins but the baking time will change.

• Line the bottom with parchment paper. Grease and flour the parchment In the pan and make sure you grease the sides so loaf doesn’t stick.

• Sift (using a sifter or a fine sieve, discarding any lumps) together the dry ingredients: the flour, baking powder, fresh thyme leaves, and salt.

• In another bowl, whisk together the wet ingredients yogurt, sugar, eggs, lemon zest, and vanilla.

• Slowly whisk the dry ingredients into the wet ingredients. Then slowly fold in the olive oil into the batter, making sure it's all well incorporated.

• Pour the batter into the prepared pan and bake for about 50 minutes, or until a toothpick or a bamboo skewers placed in the center of the loaf comes out clean.

• Allow the cake to cool completely before you add the glaze.

For the glaze:

Whisk all the ingredients together until it’s silky and smooth. Drizzle all over the cooled lemon loaf. The Glaze will set as it cools.

You can serve with a dollop of yogurt sweetened with a bit of honey and garnish with thyme sprig.

#lemoncake #lemon #oliveoil #lemonthyme #wintercake #citrusseason #palestinianoliveoil

Citrus, Spinach & Pomegranates Salad

Gloomy winter days in Chicago require some sort of intervention. Citrus spinach and pomegranates salad with a pucker your lips sweet and savory pomegranate molasses and sumac dressing will definitely help beat the winter blues, or at least it will provide the proper vitamins. Its bursting with bright fresh flavors and beautiful colors. It uses the season's star ingredients all the citrus and ruby pomegranates. The salad has a wonderful combination of flavors and textures making it one of our go to salads in the winter months, I often serve this with roasted salmon. The Spinach pairs so well with the sweet citrus fruits and a burst of freshness and bright flavors from the citrus, sumac and pomegranate vinaigrette. The feta cheese offers a creamy salty and briny bite to compliment all the citrus sweetness. Every bite of this salad is interesting it will keep you coming back for more.

Citrus spinach and pomegranates winter salad

Ingredients

• For the dressing:

• 1/4 cup olive oil

• Juice of one lemon

• Juice of one blood orange

• 1 tsp ground sumac

• 2 tbls pomegranate molasses

• salt and fresh ground pepper to taste

For the salad:

• 1 large bunch spinach leaves stems removed or 6 cups baby spinach leaves

washed and dried

• 3-4 citrus fruits I used blood orange, Cara Cara and grapefruit. Use whatever you have or any kind you like.

• 1 pomegranate seeded

• 1 small shallot thinly sliced

• 2 oz feta cheese crumbled

Directions

1. To make dressing, in a jar with a tight lid combine dressing ingredients and shake well to combine. Add shallots. Set aside while you prepare salad.

2. Cut the top and bottom off of the oranges. Carefully slice off peel, removing the white pith. Cut into 1/2-inch thick slices. Or cut into segments.

3. Pour most of the dressing over the spinach right before serving.

4. Add the spinach to a large salad platter. Arrange the citrus segments on top. Sprinkle the pomegranate arils and the crumbled feta all over the top.

#spinachsalad #salad #winterfruits #wintersalad #pomegranatemolases #pomegranate #citrus #bloodorange #fetacheese

Red Lentil Creamy Dip

Red lentil dip is so creamy, slightly lemony and earthy from the lentils. The kids are back to school this week so this will be a great addition to their lunch boxes, slathered in a sandwich or after school served with cut up veggies. This dip has the consistency of creamy hummus Although nothing will ever replace traditional hummus in my book (certainly never chocolate hummus), But this recipe tastes so close to regular hummus that’s usually made with chickpeas.

But when I am crunched for time I love making a recipe like this as the lentils don’t need to be presoaked like the chickpeas. And these lentils are split so they cook pretty quickly.

Lentils are also a powerhouse of nutrients; they are an excellent source of B vitamins, iron, magnesium, potassium and zinc. They’re also a great source of plant-based protein and fiber. All the goodness we need to start the New Years on a healthy note. I mean who do you think ate all the Christmas cookies!!! Definitely not just Santa.

New Years is an opportunity for a fresh start, a great time to reflect, set goals big or tiny. It’s an opportunity to try new things, travel to new destinations, learn new things..etc. Or just clean the Christmas tree and all the dust that settled under it. Happy New Years lovelies. No matter your goals or expectations keep em real, fun and a bit healthy.

For my Hummus Chickpea recipe click here

Red Lentil Dip Ingredients:

Makes: 1.5- 2 cups

Prep time: 5

Cooking time: 15 minutes

Total time: 25-30 min

• 1 cup red lentils, rinsed

• salt to taste

• 1/4 cup tahini

• 2 garlic cloves (adjust to taste)

• Juice of one lemon (adjust to taste)

• 1/4 teaspoon cumin

• 1/4 tsp coriander (optional)

• 1 tablespoon extra-virgin olive oil for drizzling

• Aleppo pepper, sumac, fresh mint or cilantro are all yummy toppings for the red lentils dip.

• Serve with pita wedges, and vegetable crudités.

For my Hummus Chickpea recipe click here

Directions

* Place lentils in a pot; cover with water about 2" over the lentils making sure they are fully submerged. Bring to a boil, and then reduce to a medium simmer until tender (about 15-20 minutes) but start checking the lentils for doneness at 10 minutes. Giving the lentil a stir every so often so they don’t stick to the bottom of the pot or burn.

* Once cooked through, most of the water would of been absorbed but if you have excess strain and set aside to cool before blending.

* Combine lentils, salt, tahini, lemon juice, and cumin in a food processor or a blender and blend until smooth about 2-3 minutes. Thin with cold water or cooking liquid if too thick.

Recipe notes:

• Blend your lentils once they are completely cooled otherwise they turn into a slightly gummy consistency.

• You can cook your lentils and freeze in safe freezer bag they will keep for a few months. Thaw for soups or creamy red lentil hummus anytime you wish

• This red lentils hummus will keep in the fridge in a tight closed container for 3-4 days.

• Lentils absorb a lot of water so when stored in the fridge you might need to stir in a bit of water to combine before serving.

• Just like hummus this recipe is a canvas for flavors. You can add anything you like like roasted red peppers, chili paste or shattah and chipotle peppers are so good here too.

• This recipe is perfect as a dip with pita wedges or veggies, or a base for sandwiches with grilled vegetables or fresh tomatoes, cucumbers and feta cheese.

To serve: Spoon dip into a shallow bowl. Garnish with paprika, cumin and a nice drizzle of olive oil.

#hummus #redlentilsdip #redlentils #plantbasedprotein #vegetarian #vegan #dip #crudite