Cold Sesame Noodles

I love noodles!! It's a carb thing. I remember my first time having cold sesame noodles, I was taken aback. There was a large group of us and one of my friends was familiar with the restaurant so she ordered for all of us. I had no idea the dish ordered would be cold. Once I got over the shock, I realized I was in love. Not only is this dish tasty, it works particularly well when you need a quick meal (like a school lunch). The noodles only take 5 minutes to cook and it does not need to be re-heated. I actually always have a bag of flat buckwheat noodles laying around. It's perfect for that morning you decided to ignore the alarm and time got away from you.

But back to the noodles. I remember reading an article in the New York Eater about these noodles originating almost 40 years ago in New York at a restaurant called Hwa Yuan. The article stated that it was the favorite dish of all the stars. Well, we are all stars today. Hooray!!

Note: Adapted from the recipe in the New York Times. The recipe below suggests chinese sesame paste but I use tahini paste because that's what I have on hand in my house.

Cold Sesame Noodles
Makes 6 Servings

Ingredients:
1 pound Chinese buckwheat noodles (spaghetti noodles)
2  1/2 tablespoons sesame oil
3 1/2 tablespoons soy sauce
2 tablespoons Chinese rice vinegar
2 tablespoons Chinese sesame paste (or tahini paste)
1 tablespoon smooth peanut butter
1 tablespoon sugar
1 tablespoon grated ginger
2 teaspoons minced garlic
2 teaspoons chili -garlic paste - optional

Garnish: Carrots, cucumbers or radishes cut into match sticks
sesame seeds
finely chopped green onion

Note: 2 packets of soy sauce equals a little more than 1 tablespoon. Yeah, I've done it. So what.

Directions: 

Bring a large pot of water to a boil. Add noodles and allow noodles to cook about 5 minutes or until tender.

Drain pot and rinse noodles with cold water.

Sprinkle noodles with 1/2 tablespoon of sesame oil. Place noodles in the fridge.

In a bowl whisk together sesame oil, soy sauce, rice vinegar, sesame paste, sugar, ginger, garlic and chili -garlic paste (if using)

Pour sauce over noodles and toss.

Add garnishes.

This is really a versatile dish that can become a full meal if you add a protein like tofu or chicken.

So, how will you eat your sesame noodles?

Peruvian Quinoa Soup

These days some magazine is always talking about super food this and superfood that. But let's be honest, we want food that tastes good and makes us feel good. I was first introduced to quinoa by an Argentinian colleague of mine. We were having a conversation about her family being Jewish and Argentinian and how there are all these misconceptions about her. My point is she mentioned her family did not eat rice, but quinoa. At the time, I was only really familiar with food from places like Puerto Rico and the Dominican Republic because of where I grew up. I thought everyone ate rice. Boy was I wrong. Of course, she was a sweet heart and didn't embarrass me just educated me. And she did it the best way possible, with food. One of the dishes I had was sopa de quinoa - quinoa soup. It was warm and delicious and perfect for a chilly Fall day.

Sopa de quinoa can be made as a vegetarian dish or with meat. When I first had this dish in the Fall many years ago it was served with beef. And though the person who introduced it to me was from Argentina, I later learned that quinoa was the staple of several other Latin American nations like Peru. Each nation makes its version of soap de quinoa based on the food stuff of that country. This will be a vegetarian version (for all my non meat eating friends), since I'm constantly trying to prove I can make great comfort food without meat. Since this is a vegetarian version feel free to amp it up with all of the Fall vegetables you like. Me... I'm adding corn, potatoes, maybe even some squash. It's really a great healthy dish. Defying the misconception that all comfort food is bad for you. It's got tons of vegetables and the quinoa provides a healthy protein.

Peruvian Quinoa Soup
makes 6 to 8 servings

Ingredients
1 cup quinoa
2 cups of water
3 cups of vegetable stock
2 cloves of garlic minced
1/2 onion sliced
2 medium carrots (chopped)
2 stalks of celery (chopped)
1 cup of potatoes (boiled & cubed)
1 cup corn
1 cup of winter squash (cubed)
fresh parsley or cilantro
1 teaspoon cumin
1 teaspoon salt
2 tablespoon sazon
1 teaspoon oregano
1 teaspoon paprika
2 bay leaves
1 tablespoon olive oil

Directions:
Start by rinsing the quinoa. Place quinoa is a coffee filter and then place in a strainer.

Gently allow water to flow over quinoa and out the bottom of the strainer.

Place aside and allow quinoa to dry.

In a medium pot heat olive oil over medium heat.

Add garlic and onions to pot and cook until soft (about 2 minutes).

Add corn, squash pre cooked potatoes and any additional vegetables and cook for 10 minutes.

Once vegetables begin to become slightly soft, add cumin, paprika, oregano, sazon, parsley and salt.

Add quinoa and mix so all elements are covered with spices about 10 minutes.

 Add water and vegetable stock. Stir well and bring to a boil.

Once boiling turn heat to medium low and cook for 20 minutes.

Salt and pepper to taste.

Top with onions and avocados or with sour cream and diced chili peppers. Any way you top it, it's delicious.

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Corn and Poblano Empanada

September 15 is the beginning of Hispanic Heritage month. In celebration of hispanic heritage month I wanted to share some of my favorite dishes. The first is a corn and poblano pepper empanada. Typically I eat empandas filled with meat but while prepping for a dinner with some of my friends I realized I needed something without meat. Little did I know I, this carnivore would fall in love with a vegetarian empanada. The mixture of cream cheese, peppers, corn and potatoes creates the perfect gooey bite with a bite of crunch. It's extremely easy to make and requires very little cooking (especially if you use a frozen bag of corn). It's actually the prefect dish if you are in a rush  but want something filling and flavorful.

So congrats to those Latin American nations that gained independence throughout the month of September. It literally changed the course of the Americas. Of course, since I teach history, I think it's important to honor the contributions of all Americans. Of course, because of my upbringing I have an affinity for mi gente from this region. It's in their kitchens that I learned how to cook hispanic food from as young as 6 years old. My friends and their families welcomed me into their homes and their lives. Making a place for me in the kitchen and at the table allowing me to experience and enjoy hispanic food and culture years before I ever traveled anywhere. It is those bonds an ties that ignited my love of hispanic culture and cuisine. And to them I must say, thank you.

Corn & Poblano Empanada
Makes 12 Empanadas

Ingredients
1 tablespoon vegetable oil
2 poblano peppers (roasted and diced)
1 1/2 cups of corn
1/2 pound of petite potatoes (3) (diced)
1 green onion chopped
1/2 cup cilantro chopped
2 cloves garlic minced
2 ounces Mexican queso/Monterey jack cheese (shredded)
4 ounces cream cheese
1/4 teaspoon cumin
1/4 teaspoon salt
12 large empanada wrappers
1 egg, slightly beaten

Tools: baking sheet, spatula, parchment paper

Directions:

Preheat oven to 375 degrees Fahrenheit.

Roast poblano pepper over an open flame until slightly blistered. Once cooled dice.

Boil potatoes with sea salt over medium high heat for 20 minutes. Potatoes should be firm. Once cooled, dice.

Heat oil in a skillet over medium heat. Add diced garlic and stir until soft.

Add corn to garlic along with salt and cumin. Cook for 5 to 8 minutes. Corn should turn slightly brown. Remove corn and garlic from heat.

In a bowl, add cream cheese, monterey jack cheese, potatoes, poblano pepper, corn with garlic, green onion and cilantro. Season with salt and pepper.

Scoop two (2) spoonfuls of corn mixture into wrapper (use the back of the spoon to push mixture to the center.

Gently fold wrapper over lining the edges. Once edges a lined up gently press dough together with a fork.

Place parchment paper on baking sheet and spray with non-stick spray.

Gently brush empanadas with beaten egg.

Place baking sheet on the top shelf of the oven and bake until golden brown (about 20 minutes).

Note: This dish is great with some spice. When I'm not concerned with making it too spicy for my mini me I add some jalapeño peppers to the mix. I typically make a little spicy dipping sauce with garlic, hot peppers, onion and lime juice. Don't forget the salt and pepper.

How do you like your empanada? Mild or Spicy?

Fried Tofu with Ginger-Sesame Sauce

September is back to school time and many of us hope to send happy little faces to school to become better versions of themselves. So, we try to send them to school with everything they need and a little piece of home. Something that makes them smile when they open their backpack or lunchbag. But how do you fit that type of comfort in such a small bag with all of the restrictions the school has. The no gluten, no nut etc etc has been the bane of my school lunch existence. What to do? What to do?

Of course, in our house we don't change what we eat because you're a mini me, so this is another  obstacle with school lunch. But this fried tofu lunch doubles just fine for an adult and a child. The original recipe comes from Food and Wine magazine and has a bit more spice. I had to cut down on the red pepper flakes in the ginger-sesame sauce for my little but that spice can be added back in later. This sauce is actually so good, I think about pouring it over other proteins. Like maybe fried chicken wings?? I might have to give the Korean fried chicken place a run for its money. Of course, you should enjoy the sauce whatever way you choose.


Fried Tofu with Ginger-Sesame Sauce
Makes 4 servings

Ingredients:
Ginger-Sesame Sauce
1/2 sesame oil
2 teaspoons grated ginger
2 cloves grated garlic
1 scallion
1 1/2 tablespoon Soy Sauce
1 tablespoon water
1/4 teaspoon crushed red pepper flakes

Fried Tofu
14 ounces firm tofu
2 tablespoons of vegetable oil

Directions:

Slice tofu into 8 thin slabs. Allow tofu to dry on a paper towel.

Lightly sprinkle tofu with salt and press out excess moisture.

While tofu is drying out, in a small bowl whisk together sesame oil, ginger, garlic, soy sauce, water and red pepper flakes.

Set ginger sesame mixture aside.

In a large skillet heat 1 tablespoon of oil (tofu should be added to an already hot pan).

Cook the tofu in two batches using 1 tablespoon of oil for each batch.

Add tofu slabs and cook over medium heat. Cook for approximately 3 to 5


minutes on each side or until tofu is lightly browned on each side.

Spoon ginger-sesame sauce over fried tofu and sprinkle scallions over.

Serve over rice or steamed vegetables.

When packing this as a lunch, I put the sauce in a separate container to be poured over the tofu and vegetables later.

Quick, easy and versatile. If you do not like tofu, you can swap it out for any other protein and it will work.

Mexican Street Corn

After my last post several friends mentioned the street food they love. So, I think August is going to be street food month. And one item that's a summer favorite and a street food fav is corn. It's sweet and delicious. I came across Mexican street corn or elota one summer and haven't looked back.

Corn is the perfect street food because you can eat it with your hands. In Mexico it's skewered which keeps the cheese spread off your hands. The corn is slathered with a creamy, tangy spread that has a hint of heat. Initially, I wasn't sure I would like it. But that tangy spread coupled with the sweetness of the corn was absolutely perfect. Of course, I had to have another one to make sure I really liked it. I did. And the corn was the perfect compliment to a nice taco. In the end, it's a vegetable you won't have to force anyone to eat. Not even your kids.

Note: Sour cream and feta cheese were used because that's what I had in the house.

Mexican Street Corn
Makes 6 servings

Ingredients

6 husked ears of corn
1/4 cup mayo
1/4 cup Mexican creme or sour cream
1/2 cup cotija or feta cheese
2 medium cloves garlic mined
1/4 cup of cilantro
1/2 teaspoon chili powder
salt and pepper to season

Directions:
Place corn over medium high heat on a grill or grill pan (if using a pan add a little bit of cooking spray).

Cook for approximately 10 to 12 minutes turning occasionally allowing the kernels to char.

While corn is cooking mix mayo, sour cream, cheese, garlic cilantro and 1/4 teaspoon chili powder.

Add salt and pepper to taste.
(This is a thicker cheese mixture, for a thinner sauce combine ingredients in a blender for 10 to 20 seconds)

Use a spoon to coat the corn with the cheese mixture.

If you choose, add a little additional cheese and chili powder to finish.

And done!!

What's your favorite street food?

Ratatouille

Anyone else on the "New Year" workout kick? Most of my friends are in the gym but they were there  before the New Year. I'm the only one leading the charge in the opposite direction of healthy. I don't know how my husband deals with me. He great at getting his workouts in and eating healthy, then he comes home to brownies and cake. Despite my need to go against the grain, many of our meals have been protein not carb heavy these days. So much, I really needed something a less heavy. Dare I say it, healthier.

Of course, the recent snow storm hit us pretty hard so on this cold wintery weekend, I knew I couldn't  just make a "healthy" salad. We would all need something that warmed our bones. Especially, after being out in the snow all morning. Luckily our t.v. stays on the Disney channels and what movie commercial just happened to pop up on the screen, Ratatouille.

I know, I know, I am grown. But I love that movie and so does mini me. It's the movie that gave me the inspiration for what to do with all of the eggplant, tomatoes and peppers that grew in my yard one year. Initially, I was at a loss. I made baba-ganoush, sautéed eggplant and made eggplant lasagna (where I replaced the noodles for eggplant), I can't remember what other recipes I tried but the one that stuck was the ratatouille.

Many people have different ways of making the dish. Some add squash. Others mushrooms. In the end, I just used what was in the fridge. Some people dice all the vegetables. In the movie, I love how everything is sliced into perfect round circles. Unfortunately, I didn't have time for that though I would have loved to break out my mandolin. I needed it done quick, fast and in a hurry. No one wants to wait for food after being outside in the cold. Dicing the vegetables up and using  canned tomatoes cuts the cook time down to 30 minutes max. I served this over some quinoa because it's important to have protein after putting in hard work in the snow. Not to mention the Vitamin C in tomatoes can help increase the body's ability to absorb iron.

Ratatouille

Makes 6 servings

Ingredients 
1 large eggplant diced
2 bell peppers diced (yellow & green)
1 zucchini diced
1 15 ounce can of diced tomatoes
2 cloves of minced garlic
1/2 large onion diced
1/2  teaspoon of thyme
1 tablespoon of oregano
1 tablespoon of parsley
1/4 cup of olive oil, more may be needed
1 bay leaf
Salt and black pepper

Tools: Large sauté pan or dutch oven

Directions:
Place dutch oven over medium high heat and add half the olive oil.

Once pan is hot add diced onions and cook 5 to 7 minutes until they begin to caramelize.

Add eggplant and thyme sprinkle with salt and pepper.

Stir and cook eggplant for approximately 5 minutes.

Remove eggplant and onions from pan and set aside.

Add more olive oil to the pan then add zucchini and peppers.

Cook for 5 minutes making sure to turn zucchini occasionally. Sprinkle with salt and pepper.

Return eggplant, thyme and onion to the pot along with garlic, tomatoes and herbs (including bay leaf).

Salt and pepper to taste.

Cover land and cook for an additional 10 to 15 minutes stirring occasionally.

There you go a quick, easy, healthy dish that warms you up on a cold day. Add a nice French baguette, some butter and you are set.

Baked Falafel with Tahini Sauce

One of the many things my husband and I have in common is our love for all types of food. One of our favorites places to go is a little Mediterranean restaurant in downtown Jersey City. It's not fancy but it has the most delicious Middle Eastern food and we love it. Everything about it suits us perfectly. We've tried many other places, from Boston to Florida and we still prefer Ibby's. Unfortunately, we don't live near Ibby's, and in turn have been forced to try to make our own falafel.

Let me tell you, we've failed miserably countless times. Until the other day. I don't know what I did differently this time but whatever it was, it finally worked. Luckily, I've gotten better at writing down what I'm doing and writing down the changes I've made. It also helps when you start to measure ingredients and not just chop herbs and put it in a bowl.

So, though we have a deep fryer it's not yet something I've perfected and so these delicious balls of chick peas were baked. Of coarse, baking also keeps this dish nice and healthy. And it's vegetarian. I know my friends are finally happy to see something not dripped in bacon.

Hope you enjoy it as much as we did. With the tahini sauce, it really hits the spot. This one is for the books. Comfort food you don't have to feel bad about. What could be better?

Baked Falafel
Makes 6 servings

Ingredients:
2 cans chick peas
3 teaspoons of coriander
2 teaspoons of cumin
2 teaspoons of salt
1 tablespoon minced garlic
1 teaspoon of baking powder
2 tablespoons of flour
1/2 cup of chopped parsley
1/2 cup of chopped cilantro
1 large onion diced

Tahini Sauce:
1/2 cup of tahini paste
1/4 cup of lemon juice
1/2 teaspoon garlic
1/2 teaspoon of salt
1/2 cup of water

Optional: Pita pockets

Tools: food processor and baking sheet

Note: This falafel recipe can be made stove top. Allow the falafel to firm up in the refrigerator ( 1 to 2 hours) and roll in bread crumbs before frying stove top.

Directions:

Preheat oven to 350 degrees.

Rinse and drain the chick peas. Pat dry.

In food processor, combine all ingredients except flour and pulse to combine.

Allow ingredients to mix, scrape down sides until all ingredients are thoroughly combined.

Add flour 1 tablespoon at a time and pulse until mixture is no longer wet.

Add a bit more salt if necessary.

Use a tablespoon to scoop out about 16 balls of falafel.

Spray baking sheet with oil and place falafel on baking sheet.

Bake falafel for 15 minutes, then flip.

Bake another 5 to 7 minutes.

While falafel bakes, add tahini paste, garlic and lemon juice in food processor and blend gently.

Then add salt.

Begin to blend mixture adding a little water at a time.

Blend until smooth.

Drizzle tahini sauce over the falafel and enjoy. Without any guilt. That's the best type of comfort food.

Potato Latkas

I love remaking leftovers. This dish in particular reminds me of mornings when I lived in New York City. I was privileged enough to live right next to a wonderful sidewalk cafe on the lower east side. This of course was before sidewalk cafes were a dime a dozen. The owner was a older Jewish man that introduced me to my love of Jewish cuisine. From bagels with lox to baklava it was like he had the best food I couldn't get anywhere else.

Though he would never make this dish from leftover mashed potatoes, a girl's got to do what a girl's got to do. It's a great addition to breakfast and could even be eaten as a snack. So here we go.

Potato Latkas
Makes 12

Ingredients
2 cups of mashed potatoes
1 tablespoons of flour
1 tablespoon parsley
1/4 teaspoon of garlic
1/4 of red pepper
1 egg
salt & pepper to taste

Directions:

Combine potatoes, egg, parsley, red pepper and garlic in a mixing bowl.

Add flour. Mix well.

Heat oil in a skillet over medium heat.

Measure potato mixture using a 1/4 measuring cup.

Fry potatoes for approximately 4 to 5 minutes on each side using a spatula to press mixture flat.

That's it. You can serve it with sour cream or chives. Of course, you know I serve it with bacon.

Cuban Black Bean Soup

It's "Meatless Monday" and soup is what I decided would be the best answer for the cold days we've been facing. I have to admit like soup. Soup with a sandwich or soup and salad. It doesn't much matter to me. What does matter is that it is filling and delicious.

I got this recipe from a Cuban tailor that decided to open a restaurant. I'm sure he may not have given me all the ingredients he puts in his but I got the basics. Cuban Black Beans is a great meatless Monday dish. If anything reminds me of comfort it's a nice warm soup.


Here's another wonder thing about meatless mondays, with the right dish... you don't miss the meat. It's a shocker right. Not all my dishes have meat and sugar. Hope you enjoy this one. It works wonderfully if you like spice. You can tell I really like this dish because the garnish list is long.

Black Bean Soup
Makes 6 servings

Ingredients

1 bag of black beans
2 cups of water
2 cups of chicken stock
4 Roma tomatoes
1 tablespoon of garlic
1/2 Spanish onion
1/2 green pepper
1/2 red pepper
1 bay leaf
2 teaspoon oregano
2 teaspoon of cumin
1/2 tsp salt
1 tablespoon of olive oil
1/8 cup of red wine vinegar

Garnishes:
Red onion
Jalapeño peppers
Hot sauce
Cheese
Sour cream
cilantro


Tools: 4 quart pot/stock pot

Directions:

In a large pot boil 2 cups of water.

While waiting for water to boil, place beans in a colander/strainer and rinse well. Make sure there are no rocks, etc in the beans.

Pour beans into boiling water and allow to boil for 5 minutes.

Place black beans and hot water into a heat resistant bowl (glass) and allow to soak for at least 1 hour.

Dice onion, tomatoes and peppers.

After 50 minutes (of soaking beans) place oil in stock pot on medium heat.

Once oil becomes hot add garlic and onions. Allow the onions to become translucent and brown a little.

Then add peppers, tomatoes and salt. Sauté for 5 to 6 minutes

Add the beans to the stock pot with oregano, cumin and salt. Stir making sure beans are covered with seasoning.

Add 2 cups of water and chicken stock. Make sure beans are completely covered.

Allow the mixture to come to a gently boil.

Cook for 20 to 30 minutes then add the vinegar. Add any additional salt & pepper.

Allow beans to simmer for another 1 to  1 1/2 hours.

I love to serve this with some cheese or avocados and fresh tomatoes. Sometimes over rice. You don't even miss the meat with the dish.

Mini Mac & Cheese

Roll apple roll. It's a conversation I've had often with my friends. How we are so much like our parents or how our children are like us. My mini me is exactly like me. That's why I call him mini me. We are alike in so many ways. We even like the same foods. So it's no surprise that he loves cheese. If left to our own devices we would probably eat grapes and cheese for breakfast, lunch and dinner. It's something I picked up from my mother and that my mini has picked up from me.

So as the cold weather rolls in, I wanted to make my mini me a favorite to bring to school for lunch. And what dish has enough cheese to please mini me ... mac and cheese. I love old school mac and cheese. There's something about lots of cheese baked into noodles that says I love you. But I've been making stove top mac and cheese because I've needed something quickly. Can't keep mini me waiting for food. But today I cut out a bit of time so he can enjoy this baked dish at school. This dish is a combo of everything I love about baked mac and cheese as well as stove top mac and cheese. It baked and gooey with a cheese sauce. I mean who doesn't love a cheese sauce. Talk about comfort!!

Mini Mac & Cheese

Makes 12

Ingredients:
4 ounces of elbow noodles
1 egg
2 ounces of cheddar cheese (shredded)
2 ounces of monterey jack cheese(shredded)
2 ounces of parmesan cheese
2 tablespoons of flour
2 tablespoons of butter
1 cup of milk

½ teaspoon of salt

⅛ ground black pepper
bread Crumbs -Optional
salt and pepper to taste

Tools: Wire Whisk (A wire whisk works better with this cheese sauce) and cupcake pan.

Directions:

Preheat oven to 350 degrees and spray cup cake pan with oil.

Over medium heat, bring 3 quarts of water in a pot to a boil. Add a pinch of salt.

Once boiling, add the elbow noodles and cook for 6 minutes. Place noodles in a strainer and set aside.

In a saucepan over medium heat melt butter.

Once butter has completely melted, add flour and stir thoroughly. The flour will begin to brown. Keep stirring.

Add some ¼ teaspoon of salt and pepper.

Stir in milk and slowly add cheese. Whisk as you add cheese.

Add noodles. Use a spoon or spatula to make sure noodles are completely covered with cheese mixture.

Add additional salt and pepper to taste.

Remove cheese and noodle mixture from heat.

Whisk egg in a separate bowl then add to the cheese and noodle mixture. Mix thoroughly.

Add 1/2 cup of the mac and cheese mixture to each cup.

Place cupcake tin in oven and bake for 15 to 20 mins. The edges of the mac and cheese will become slightly browned.

Let the mini mac and cheese cool for about 5 minutes.

These were supposed to be part of mini me's lunch but were such as success there was nothing left. Guess I'll be making more of these before the week is over. Hope it goes as fast in your house.

Baba Ghanoush

Must be in the mood for Middle Eastern food this week. We've made all types of dishes this week and I'm kind of in the mood to just snack. Luckily, I can turn to the garden for a little healthy snack. I've been waiting for my eggplant to get a little bigger and considering my current taste buds I know exactly what I should do with it. It's baba ganoush time.

I used to eat this like a meal. One of my favorite restaurants makes a whole baba ghanoush platter with salad, pitas and lots of accouterments. Yum baba ganoush with all the fixin's. Ah good times.

Baba Ghanoush

Ingredients

3 white eggplants
3 cloves of garlic
¼ cup tahini
1-2 tbsp olive oil
¼ tsp salt
¼ tsp cumin
¼ cup lemon (2 lemons)
parsley

Directions:

Preheat oven to 375 degrees.

Place eggplant and garlic on baking sheet. Poke the eggplant with a fork, drizzle with olive oil and sprinkle with kosher salt. Roast eggplant and garlic for 30 mins or until eggplant is soft.

Let the eggplant cool.

Meanwhile chop parsley and juice lemons.

Combine lemon juice, cumin, salt and tahini.

Scoop out the flesh of the roasted eggplant and place it into a food processor with the garlic and the tahini mixture.

Pulse into a coarse mixture; then begin to add the olive oil. The mixture should begin to become smooth. Continue to pulse and add olive oil until desired smoothness.

Sprinkle parsley on top.

Traditionally this would be served with pita bread but for my gluten free friends it's also great with cucumbers and tomatoes.

Enjoy!