Hello Mommy Moments readers. I have some exciting news. Since I last wrote in this space, I have become a first time Grandma! Our gorgeous little granddaughter (literally only 6 pounds) came bursting into the world this past weekend and we are over the moon with joy. Since her arrival, I have been cooking in the morning and using the drop off of food to see her again.
She has rosebud lips and the cutest little turned up nose. She came complete with a set of wrinkles on her forehead that creates a worried expression when she is just waking up. Her cry is like an exotic bird that makes us all giggle when we hear it. Perhaps the novelty of this will wear off. In fact, I am quite certain that it will.
Our son is a natural Daddy just like my wonderful husband. He handles the baby and his wife with authority and tenderness at the same time. Our daughter-in-law who is a doula, looks like this is her 6th child and not her 1st as she is so proficient with how to manage the challenges. We have been trying to limit our visits to once daily, and as I indicated above, I typically use the offering of food as my excuse. I have been trying to provide economical meals that can be reheated easily with a vegetable accompaniment and a side salad. This morning I roasted a batch of root veggies and made a rustic bacon and mushroom sauce to have over whole wheat pasta.
Next time, I am considering making a dish called “Lacmajun” (also seen spelt “Lahmacun”). Which, when translated, means “meat on bread”. It is a Turkish dish that we have enjoyed while vacationing on Isla Mujeres and dining at our favourite Mediterranean spot called Olivia’s.
- Cuisine: Turkish/Mediterranean
- 1 T canola oil
- ½ red onion, finely chopped
- 3 cloves garlic, finely chopped
- 1 jalapeño pepper, seeded and finely chopped
- 8 oz. ground beef (in Turkey ground lamb is often used)
- 1 small ripe tomato, finely chopped
- ½ t paprika
- ½ t cayenne pepper
- 1 bunch mint, stems removed, chopped into ribbons
- ¼ c chopped parsley
- ½ c pine nuts (or ¼ c pine nuts, ¼ c almonds to reduce cost), toasted
- pepper to taste
- 1 lemon cut in ½
- 4-6 slices naan bread
- Saute onion, garlic and pepper in canola oil until soft and fragrant.
- Add ground beef and continue to cook until all pink has disappeared. Drain off excess fat.
- Add chopped tomato, spices, herbs and nuts and combine in pan.
- Spread onto naan bread and season with pepper to taste.
- Place on a baking sheet and heat at 375 for 10 minutes.
- Squeeze with lemon and serve immediately.
- A drizzle of tahini sauce can also be added if desired.
In spite of what appears to be some spicy ingredients, the dish is flavourful but not fiery. It can be eaten on the run and is good for next day left overs.
This past holiday, we saved Olivia’s for our last meal after our final glorious sunset at Playa Sol and dined under a palapa in their garden.
Have you heard that Kathryne is going to Tuscany?! You can read all about WHY she is going HERE.
Kathryne Grisim grew up in the hospitality business and she and her husband of almost 30 years, owned their own family restaurant at one time. She currently teaches social media and hospitality and is a food, travel and restaurant writer for Winnipeg Women Magazine, the Canstar newspapers, and her own blogs: www.foodmusings.ca andwww.boomchicaboom.ca. Food Musings was selected Winnipeg’s favourite blog by Uptown Magazine in 2012 and is Urban Spoon’s number one Manitoba Blog. Kathryne is proud to be a regional ambassador for Food Bloggers Canada, Canada Beef and Sobey’s. She is an imaginative cook and especially enjoys preparing food that will demonstrate to her family how deeply she cares for them. In Kathryne’s world food=love!