Za'atar bread

I was introduced to za'atar on my first trip to Dubai and Kenya. Ever since then, I've been looking for ways to use it. I finally came across a flatbread recipe that looked simple enough. The only issue was how long it took to make it, given that you have to let the dough rise for a few hours. But hey, if you don't have any plans for the day, this works out wonderfully.

This is the second time I've made this and have to day, it turned out a whole lot better than the first time. Next time I think I'll add carmelized onions.

What to do with leftover chili?

Can you believe this is my second post in one week??

This comes from a suggestion from my friend Amy in Singapore. By the time I get home and thinking of dinner, she's in the office pondering breakfast.

I was on a roll from last night, wondering what else I could make for dinner tonight. I think, Amy being Amy, threw out a random dish: nachos. Little did she know that I actually had everything (sans one) to make this! This came together in less than 30 minutes. Of course, it helped that I had a ton of chili left over from the weekend. But that's besides the point.

Now what to do about dessert???

It's a purple kind of night!

Helloooo!!!! Long time no cook! I was finally able to get to my CSA this week as Monday was a holiday. I absolutely loved getting all those fresh veggies and fruit, and tonight I put them to good use.

Roasted brussels sprouts and purple cauliflower: this was so easy to make. I let the cast-iron pan heat in the oven as it was pre-heating. Meanwhile, trim and halve the brussels sprouts and cut the cauliflower into florets. Drizzle with olive oil, sprinkle with salt and pepper and mix well.

Roast for 15 minutes or so and serve warm. YUMM!!!

The second purple dish: smashed purple potato salad. I was going through the fridge and really needed to get use up some of the potatoes and I remembered coming this recipe on one of my favorite cooking websites: smittenkitchen.com.

This is just as simple as roasting the brussels sprouts. Boil the potatoes in salted water until tender. Once cooked, peel and smash in a bowl using a fork. Add a handful of finely chopped red onion or shallots, handful of finely chopped cilantro (the original recipe called for parsley, but I only had cilantro on hand) and lemon juice. Salt & pepper to taste and mix well.

As I was eating the potatoes, I kept thinking "what does this remind me of??" It finally came to me! Bhel puri! It was the combination of cooked potatoes, onion and cilantro. All it needed was some bhel mix. But that will be for another day and another post.

ps - btw did you know that it's brussels sprouts? All along I was saying "brussel sprouts". who knew!