For the second challenge, we are asked to tackle a classic dish from another culture. My choice? I’m taking us all on a quick trip to Egypt! Here are a few reasons why:

• Because I really, really, really want to go there.
• Because if I could share a meal with anyone, ever, in the history of humankind, it would be Cleopatra.
• Because I was in the middle of studying Ancient Egypt for an Art History exam, and I thought, if I was a chef around 2600 BC, what would I cook for a Pharaoh?
• Because Egypt is a bit… dry, and I was immensely intrigued by what can possibly be made (deliciously) in the North African desert.

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Lucky for Egypt, it lies at the coast of the African continent. This means there is a large body of water nearby. Not to mention, the Nile river flows through what once was Mesopotamia. This means the land is fertile. Which means there’s more to eat than sand in Egypt. Things are looking great so far.

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While researching this particular cuisine, I was pleased to discover that its influences include Persian, Arab, Greek, Italian and Turkish- which makes sense considering they’re in pretty close proximity. Culinary staples in Egypt are beans, peas, cucumbers, dates, figs, grapes, wheat, barley, and by the coast, fish.

Which brings me to the point of this post: I used many of these culinary staples to create a classic and delicous Egyptian meal. The menu: Catfish with Lemon-Tahini Sauce, Koshary Pasta, and Stuffed Dates.

Catfish with Lemon-Tahini Sauce

(from Gourmet, August 1999)

Ingredients:

1 garlic clove

1/4 cup well-stirred tahini

1/3 cup water

1 1/2 tablespoons fresh lemon juice

1/4 teaspoon ground cumin

1/4 teaspoon salt

2 teaspoons coriander seeds

two 6-ounce catfish fillets

1 tablespoon olive oil

2 tablespoons coarsely chopped fresh flat-leafed parsley leaves

Directions:

Coarsely chop garlic and puree in a blender with tahini, water, lemon juice, cumin and salt. Set aside.

Crush coriander with a knife or a mortar and pestle. Pat fish dry and season with salt and pepper. In a 10-inch skillet, heat olive oil over medium-high. Saute fish for 2 minutes, then turn over and sprinkle with coriander. Cook 2 minutes more, or until cooked through.

Divide tahini sauce between two plates and top with fish, some oil from the skillet, and parsley.

Yield: 2 servings

*Note: I doubled the recipe and it turned out great.

The catfish was probably the most challenging and intriguing part of this meal. I had never cooked it before, and I don’t think I’ve ever eaten it. However, it turned out great! Catfish has a thick, meaty texture and was a perfect centerpiece for the meal. The strong tahini sauce lent itself well to the mild flavor of the fish, and the coriander wasn’t too powerful. Overall, it was a complex medley of unique flavors that I had never experienced before. I thoroughly enjoyed it!

Koshary Pasta

(from TourEgypt.net)

Ingredients:

2 cups cooked brown rice

2 cups cooked whole-wheat penne pasta

2 Tbsp white vinegar

1 tsp. ground cumin, divided

1/2 tsp. garlic powder

1 cup cooked lentils

1 can (15 ounces) crushed tomatoes

1/2 cup water

1 1/2 Tbsp sugar

3/4 tsp. ground cinnamon

1/2 tsp. salt

1/4 tsp. crushed red pepper

3 medium yellow squash, cut into 1/2-inch pieces

2 medium onions, thinly sliced and carmelized (optional)

Directions:

Cook grains and lentils according to package directions. Combine rice and pasta in the bottom of a shallow serving platter or casserole dish. Keep warm.

Whisk together vinegar, 1/2 teaspoon cumin and garlic powder in a medium bowl. Add cooked lentils and stir to combine. Spoon over rice and pasta.

Combine tomatoes, water, sugar, cinnamon, salt, remaining 1/2 teaspoon cumin and red pepper in a medium saucepan. Cook over medium heat for about 5 minutes, until heated through, stirring occasionally. Stir in squash and cook another few minutes over low heat. Spoon tomato mixture over lentil layer. Partially stir tomato mixture into the other layers, but do not completely combine all layers. If desired, top with carmelized onions.

Yield: Serves 4-6 people.

The Koshary pasta was delicious. The combination of flavors, especially the cinnamon, reminded me of my favorite Moroccan dishes. Lentils, rice and pasta together were hearty and comforting- I can see myself making this again in the dead of winter and substituting seasonal vegetables. It’s a stick-to-your-ribs kind of dish! Everyone loved it.

Stuffed Dates

(a family recipe)

Ingredients:

10-20 dried dates

10-20 walnut halves

1/4 cup smooth peanut butter

1/4 cup granulated sugar

Directions:

To prepare, make a slit in one side of a date so that you can open it up. Stuff with either a walnut half or a bit of peanut butter, then roll in sugar. Repeat with remaining dates and nuts or nut butter.

Little did I know that my family’s traditional holiday treat hails from Egypt! My mom has been serving these for years and they are my brother’s favorite snack. They’re super fun to make, and everyone helped put them together. For Elliott, who’d never had them before, they were a huge hit. I don’t think we had any leftovers!

I would call this Egyptian meal a huge success. It was out of my comfort zone, new to everyone, and very good. Although my family members were the only guests, I secretly pretended that Cleopatra herself was seated next to me, enjoying every bite. I think she would have been pleased. Until my wish to dine with her is granted for real, fantasizing will have to do.

*Please note that most of the pictures were taken by Elliott while I was cooking. I can only claim one of them as my own. Let’s give him a big round of applause, he deserves it.

The event did not disappoint! Hosted by Stonyfield*, it was held at the Greens restaurant at Fort Mason in the city, and we were served several appetizers that featured yogurt in some way. As always, everything was outstanding! I was so intrigued by the different ways the chef prepared the yogurt. It added such a unique flavor and texture to each dish.

Roasted Red Pepper Soup with a yogurt and basil garnish. Once the soup is done simmering, it is taken off the heat and the low-fat plain yogurt is stirred in.

The ingredients list for this soup is so simple, yet the flavors are so complex! I tasted sweet notes, a subtle spice, and an irresistible creaminess from the yogurt. It tasted exactly like a bisque, and I would never have questioned the absence of cream. I learned that yogurts with a higher fat content hold up better to heat, so when cooking with nonfat yogurt, it’s necessary to remove the soup from the flame first to prevent curdling.

Chilled cucumber, heirloom tomato and yogurt salad on toast- cool and refreshing.

Corn Cakes with Chipotle Yogurt Sauce- the perfect contrast between sweet corn and spicy chipotle.

Spinach and Chard Spread with Greek Yogurt on toast- perfectly tart, luxuriously creamy, surprisingly healthy.

Orzo Salad with Zucchini, Mint and Yogurt Cheese

The cheesiness in the orzo salad reminded me exactly of Ricotta! In this unique process, yogurt is strained for 5 hours or overnight and develops a new texture and taste all its own.

After tasting to our hearts’ content,we listened as Kate gave us the lowdown on making yogurt part of our daily cooking. She said that yogurt can replace half the fat content of any recipe, providing you with probiotics, B vitamins, protein, and many other important nutrients. She also said that buying organic yogurt is extremely important. If you have limited organic dollars, spend them on meat and dairy. I thought this was a great piece of advice. These days, we have no idea what kinds of hormones and viruses contaminate our animal products. Better to be safe than sorry!

Stay tuned for upcoming posts on more ways to cook with yogurt! For now, here are a few of my favorites:

• Mediterranean Frittata with Greek Yogurt
• Carrot Cake with Greek Yogurt Frosting
• Apple Crisp Topping with Greek Yogurt
• Yogurt and Dill Dipping Sauce for Zucchini Cakes

Other ways I like to use yogurt:

• As a topping for oatmeal, along with fruit and nuts
• Mixed with a little honey as a fondue for strawberries
• As a topping for Buckwheat Blueberry Pancakes

In other news, voting for Project Food Blog is now OPEN! If you enjoy my posts, think I deserve a shot at becoming The Next Food Blog Star, or you’re just looking for something to keep you busy on a Monday morning, I would LOVE your support! Click HERE to go to the voting page!

*Please note that I attended this event for free. I am not under contract with Stonyfield nor am I obligated to endorse the product or event in any way. See here for more information.

I don’t think I’ve yet made it explicit on this space that I’m participating in Project Food Blog 2010. Hosted by Foodbuzz, it’s a challenge with almost two-thousand participants to find our Next Food Blog Star. This is my first entry for the contest, a sort of tribute to everything I know and love about blogging and an attempt to explain to you why I have what it takes to win the title. Bear with me for a short while, and hopefully by the end of this narrative I’ll have you convinced.

When faced with the question, Why are you the next superstar?, my first reaction might be to show you my best and biggest smile, throw my hands in the air, strike a pose and proclaim, Because I AM! But after noticing the blank stares and furrowed brows of my intended audience, I may lower into a cross-legged seat, sit on my hands and think about it more, because this question is multifaceted and much too large to answer in one simple sentence. Therefore, I’m going to start with the basics. Why do I blog? What defines me as a blogger?

I’ll attempt to keep this as uncomplicated as possible, for the sake of your delicate attention span. Of course, I could go into how I love making connections with strangers from all over the world, how I love a good challenge, how I believe in myself, how I will ruthlessly pursue self-improvement until I succeed, how I’m ignited by the unfamiliar… the list goes on. These statements are all legitimate and very true. But they are not what defines me, what makes me stand out, what makes The Chocolate Fig a blog you won’t find duplicated. My prediction is that these are the statements we’re going to find duplicated, and I don’t want to risk repeating what you’ve heard before.

It has taken me weeks to figure out how to sum up The Chocolate Fig in a few words, hence this submission being dangerously close to the deadline, but here we go. I blog because I want to encourage your confidence in healthy cooking and baking. I want to show you all that it is really not as hard as it seems. If I can do it, believe me- everyone can. Moreover, I want to make you laugh. And smile. I want to inspire you. I want to make you feel good about being unsure! Take it from me, it’s a ton of fun to have absolutely no idea what you’re doing while you’re in the middle of doing it. I want you to feel welcome here, to feel at home, to feel like this is a good place to be for a little food-obsession fix.

Sure, I really enjoy reading about what professional chefs manage to create out of thin air and what the most pristine restaurant reviewers have to say about trends in Foie Gras. But let’s be honest, only a small amount of food bloggers can relate to this level of skill and prestige. What I think the blog world needs is someone who everyone can relate to. Someone who can let her taste buds and lust for flavor guide every single decision regardless of know-how, skill and training (or lackthereof). Someone who can laugh at herself, who isn’t afraid to ask for advice, who values the experience over the end result.

When it really boils down (no pun intended), I love creating. Via The Chocolate Fig, my goal is to continue creating an organic environment for personal growth, for me as well as you. It’s also to keep us all entertained, keep us laughing, keep us nodding our heads at the computer screen saying, Yeah girl, I know. I’ve been there. I hear you. That looks delicious, by the way. I want you here with me when I unsuccessfully replace spelt flour for all-purpose, having forgotten to adjust the liquid amounts. I want your input when I slave over Millet Risotto, disappointed that the inventive idea in my head did not play out as expected. I’m no nutritionist, I’m no chef, I’m no professional certified anything. What I value most is health, flavor, and a balanced gastronomic experience. Not only will you find simple and wholesome salads, you’ll also find a particular Pineapple Upside-Down Cake that breaks all the rules. Nothing is off limits!

Finally, I want to provide you with some of the tools necessary to live Nourished Lives. As we embark on this adventure, remember that I’m learning along with you. I guess if a definition is what we’re after, I’m defined by my curiosity.

So… have I convinced you that, when I throw my hands in the air and flash my pearly whites and sing a song and dance a jig and tell you that I AM THE NEXT FOOD BLOG STAR, I really, really mean it?

I hope so.

But just in case you need another reason, here I am singing to my salad. This is a little unbecoming… but I like you, and I trust you won’t judge me. Thanks.

Desperate for a clear head. Desperate for energy. Desperate for muscles that don’t complain the minute I start my running watch. Desperate for more time to blog. Desperate for  more sleep and less stress. Desperate for easier mornings.

Don’t get me wrong, I am really grateful for absolutely every part of my life. Yes, every last one of the aforementioned barriers to my happiness is part of a larger picture. That picture, my existence, is pretty great. I mean- I’m getting an education. I have a supportive family that I can’t imagine a day without. I have the kindest friends in the world. I have access to fresh, wholesome food and clean water on a daily basis. I have a body that can run, jump, swim, hike, and do anything I ask of it.

So what do I really have to complain about?

I’ve come to the conclusion that if I can take one of my hurdles and lower it slightly, the way that I’m feeling might change a bit too. I hope. I really hope.

The question: Simplify my mornings. How can I sleep a little more and still be out the door by 6:40 am?

The answer: Muffins!

Luckily, I really like baking. Even luckier, I really like baking muffins. The challenge: bake breakfast into a muffin. I firmly believe that every meal should be enjoyed, savored, in a seated position and not rushed. But please, just this once, let it be something I can grab, sit, eat, and go. As it turns out, this isn’t so hard to do.

Coconut Blueberry Nut Butter Muffins

-Inspired by Oh She Glows-

1 cup whole grain spelt flour

3/4 cup whole wheat flour

1/4 tsp. salt

1 tsp. ground cinnamon

1/2 cup shredded coconut

1/4 cup ground flaxseed

1 tsp. baking soda

1/2 tsp. baking powder

1/3 cup honey

1 tsp. vanilla extract

1 1/4 cup coconut milk

2 Tbsp cashew butter

3 Tbsp almond butter

1 egg

1 cup blueberries, frozen or fresh

Directions:

Preheat oven to 375. Grease a muffin tin with coconut oil or line with paper liners and set aside.

Combine dry ingredients (flours, salt, cinnamon, coconut, flax, baking soda, and baking powder) thoroughly in a large bowl. In a microwave-safe bowl, heat honey and nut butters for two 20-second intervals to soften. Stir! Let cool for a sec. Add the egg, vanilla and coconut milk and whisk thoroughly to incorporate. Add wet ingredients to dry and stir to combine. Add blueberries and stir gently, being careful not to overmix. Pour into muffin tin and bake for 20-25 minutes, until a tester comes out clean. Let cool and then remove to a rack.

Please enjoy these as much as I do. They’re not very sweet, so replace the honey with sugar if you prefer. Let them soothe you in times of stress, gently quell your hunger pangs around 3 o’clock, or nourish your empty morning belly. Here’s to simplicity, if only in theory.

Impatiently waiting for my FIGS…

Almost perfect pears…

They’ve got a little suntan!

Fall is coming, and so is our fruit. The only challenge will be deciding what to make with this batch of nature’s bounty. I’m thinking breads, tarts, cakes, salads… the possibilities are endless. Of course, you’ll get to be a part of the adventure. Stay tuned for Fall Fruit Fun, and have a lovely Labor Day!

Pistachio & Cherry Salad: spinach, cherries, pistachios, green beans, avocado with a dijon-balsamic vinaigrette.

To serve 4 people, I used about 4 cups spinach, 2 cups cherries, 1/2 cup shelled pistachios, a large handful of green beans and 1/2 avocado.

Directions: Wash and dry all produce. Halve and pit cherries, stem and chop the green beans, and slice the avocado. Combine in a large salad bowl with spinach and pistachios.

Dijon-Balsamic vinaigrette: This is perhaps my favorite salad dressing of all time. I don’t know any measurements, because I prefer to use guesstimates. Fiddle with the quantities and figure out what works for you. 2 parts olive oil to 1 part balsamic vinegar, 1 Tbsp Dijon mustard, ground black pepper, a little honey and a little sesame oil. Into a small sealable container and shake-shake-shake.

Sesame-crusted Salmon: I saw Rachel Ray do something similar with scallops on TV a few weeks ago, and I’ve been thinking about it ever since. She seared them in a skillet, but I baked the salmon and it developed a really nice golden crust. To serve 4 people, use 4 7-ounce fillets of salmon, 2 cloves garlic, 4 green onions, lots of sesame seeds and a bit of olive oil.

Directions: Preheat oven to 400 degrees. Remove the skin of your fish and cut into medium-sized chunks. Toss in a bowl with a few tablespoons of olive oil to lightly coat. Mince garlic and chop the green onions. Combine in a shallow dish with about 1/4 cup sesame seeds. Roll salmon pieces in sesame mixture on all sides and place in a baking dish lined with tinfoil. Bake for 12 minutes, then switch to the Broil setting and cook another 3-4 minutes, until lightly browned and bubbly. When ready to serve, drizzle with sesame oil.

As the seasons slooowly begin to turn, I find myself wanting to eat outside in the evening heat more and more. I’m one of those people who grasps tightly to something the moment I feel it starting to leave. I don’t let go easily, and Summer is no exception. I plan to enjoy it ’til its last warm breath!

But then it will be Fall, and I will have every excuse to throw myself even further into spiced baked goods. You have this to look forward to in the coming months :)

Let me start by saying that I love desserts that have anything to do with apples. When I began to rebel against traditional birthday cake as a kid, the first confection I requested was homemade apple pie. There’s something about the combination of tender apples with warm and spicy cinnamon, swimming in their own syrupy juices and tucked into a flaky crust. Holy, I say.

The crisp I’m about to share with you is slightly different, however. As you know, I’m a fan of putting a healthy spin on things and trying new combinations. In fact, now that I think about it, I don’t think I’ve ever made the same thing twice. Everything comes out different every single time, simply because I always manage to find some random ingredient to throw in or some new technique to try.

I might have fibbed a little right then. I may have made my Jalapeno Cheddar Cornbread exactly as I wrote it. My friends, I guess there are some things you just shouldn’t mess with.

Apple crisp is not one of them.

It can be made better, much better, and I’m about to tell you how. This crisp has a tart crust made from almonds and pecans. It has a crumble topping that uses Greek yogurt. Yep, yogurt in crumble topping. It has minimal sugar, no butter and plenty of great spice. It’s magical!

Let’s begin!

Start by grinding 1 cup each of almonds and pecans in a food processor to make a coarse flour. Be careful not to process too long, or you may end up with nut butter.

Take 1 1/2 cups of your almond/pecan meal and place in a bowl with 1/4 cup olive oil and 1/8 cup softened coconut oil. Then add 1/3 plus 1/6 cup brown sugar, 1/2 teaspoon vanilla extract, and a few shakes of cinnamon. Mix it all together to form a sticky dough. Grease a 9-inch pie plate with coconut oil and press the crust into it, like so:

Bake at 350 degrees for 20 minutes, then allow to cool completely before filling.

For the filling, peel and chop 2-3 apples, depending on size. The ones I used were quite large, so I only needed 2. Combine in a bowl with 1/4 cup sugar and 1 Tbsp plus 1 teaspoon cornstarch. Set aside while you make the crumble topping.

For the crumble, combine 3/4 cup rolled oats, 3/4 cup of the nut flour you just made, 1/2 teaspoon cinnamon, a pinch of salt, 1/3 cup melted coconut oil, and 1/3 cup Greek yogurt. Mix well.

Once your crust is pretty much cooled, fill it with the apple mixture and make sure to scrape all the juices in there. Sprinkle the crumble topping evenly over the top. You may have to use your hands, like I did, because it’s a little dense.

Bake at 400 degrees for 25 minutes, until golden on top. The edges of the tart crust may burn slightly, but don’t worry. You can easily remove the burned parts. Let cool slightly, if you can wait that long, and then serve. It would probably be fantastic with a scoop or two of Vanilla Island Coconut Bliss ice cream! I’m obsessed with this stuff at the moment.

Apple Crisp with Almond & Pecan Crust

1 1/2 cups almond/pecan meal, or any nut meal you prefer

1/4 cup olive oil

1/8 cup coconut oil, softened

1/3 + 1/6 cup brown sugar

1/2 tsp. vanilla extract

a few shakes of cinnamon

Directions for crust:

Combine all ingredients above to form a sticky dough. Press into a 9-inch pie plate greased with coconut oil. Bake at 350 degrees for 20 minutes, and allow to cool completely.

2-3 sweet apples, peeled and chopped

1/4 cup brown sugar

1 Tbsp + 1 tsp. cornstarch

3/4 cup rolled oats

3/4 cup almond/pecan meal

1/2 tsp. cinnamon

pinch of salt

1/3 cup coconut oil, melted

1/3 cup nonfat plain Greek yogurt

Directions for filling and crumble:

Combine apples with brown sugar and cornstarch. Toss to evenly coat, and set aside.

Combine oats, nut meal, cinnamon, salt, coconut oil, and yogurt. Mix thoroughly. Once the tart crust has cooled, pour in the apple mixture. Sprinkle the crumble evenly over the top. Bake at 400 degrees for 25 minutes, until golden. Slightly cool, and serve!

Yield: About 6-8 servings.

What’s your favorite birthday dessert, cake or not?

Hopefully, you were intrigued enough to wonder what I made with my abundance of apples. Well, I have a few deserving friends who were in need of housewarming gifts. So naturally, I baked them a nourishing breakfast. An apple cinnamon breakfast, to be exact!

Now my friends have a warmly spiced and nutritious way to start their day- at least for the next week or so. The addition of almond flour in place of some of the whole-wheat makes for a slightly more dense but still soft cake. The subtle nutty flavor compliments the apples and cinnamon perfectly. Make one for yourself, and see what I mean!

Apple Cinnamon Breakfast Cake

Modified from 101 Cookbooks‘ Unfussy Apple Cake.

2 cups crisp red apples, diced and with the skin on

2 cups whole-wheat flour

1/2 cup almond meal

1 Tbsp. baking powder

2 tsp. cinnamon

1/2 cup brown sugar

pinch of salt

2 eggs

1 cup buttermilk

1/4 cup olive oil

rolled oats and white sugar for the top

Directions

Preheat the oven to 400 degrees. Spray a 8×8 glass baking dish and line the bottom with parchment paper.

Place chopped apples in a bowl of water along with the juice of one lemon. Set aside. Combine the flours, baking powder, cinnamon, sugar and salt in a large bowl. In a separate bowl, whisk the eggs and buttermilk. Whisk in the olive oil. Pour wet ingredients over the dry ingredients and stir until just combined. Drain the apples well and fold into batter.

Pour batter into prepared pan, pushing into edges, and sprinkle with a handful of rolled oats and then a couple teaspoons of sugar. Bake for about 20-25 minutes, until cooked through and golden on top. Serve with a little Greek yogurt!

Makes about 9 servings.

How do you feel about wordless posts? Ever done or want to do one? Any wisdom you’d like to share? Keep an eye out for the next post, which is my second apple recipe of the week: Apple Crisp with an Almond-Pecan crust!

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