Mujadra is tasty, quick, and easy to make. It can be served as the main course (which we do sometimes on those busy Wednesdays when the girls have gymnastics till 8:30 PM!
Show Notes for CF117 This is Jeff Young the Catholic Foodie at CatholicFoodie.com, and you’re listening to episode 117 of The Catholic Foodie: Super Simple Summer Salads. Welcome, folks, to the
A special feast and a new beer are on the menu today, and I am very excited to share them with you! Last week Char and I had our good friends and fellow
Char joins me on the show today to recap the Greek Fest. We talk about grilling, share some feedback, and I talk Char into sharing her Tabouleh (tabouli) recipe. Dinner woes? Sarah Reinhard
On the menu today… a mega seafood blowout with Big D, a long-overdue date night with my honey, our Lebanese New Year’s celebration (complete with grape leaves and hummus!), and the Epiphany
It’s unusual for us, but this year we had three Christmases… at least we celebrated Christmas three times with family. Sort of. Actually, the first Christmas celebration was a baptism. My brother-in-law
No matter how you spell it, it is still the same yummy goodness of tomatoes, parsley, mint, bulgar wheat, onions, green onions, olive oil and lemon juice. And it is oh-so-good! I am
Be Greek for 3 days! That was the theme for Greek Fest 2009 [http://www.greekfestnola.com]. Join us at the fest! Listen to episode 20 [http://telescopenut.com/CF/CF20.mp3]. Opa!
Should be called “yummus” cause it’s so good. This hummus is a staple in our household. We make it all the time. Simple. Delicious. Easy. Enjoy! INGREDIENTS: * 2 cans of chick peas,
Marhaba, habibi! “Hello, dear” in Arabic. In episode 9 we recap our experience at the Lebanese convention, including the Maronite liturgy we attended on Sunday. We respond to feedback about Lebanese food and
In this episode we talk about the various rites that make up the Roman Catholic Church (& I hope I don’t make it too confusing!). I pay particular attention to the Maronite Catholic
Ingredients: * 1 lb. ground lamb * 1/2 cup (scant) raw long grain white rice * Granulated garlic or fresh pressed garlic * Salt * Cayenne pepper * Juice of 1/2 a lemon * 2 tablespoons butter, melted