Sabra Cooking; Meshing my Israeli-Mediterranean Heritage with my Texas Roots. Fresh, Honest, Delicious Food my Kids Love

If you inspire kids to eat well then it’s not a challenge to get them to eat their veggies every meal. Here are some fun ways to make fruits and veggies more interesting without smothering them in ranch!

Try this super easy recipe of braised short ribs and smoked cheddar grits, yum!

Check out my video series for AOL. This one is how to make for picnic foods that aren’t fussy or messy. My fab is the fried chicken pretzel roll sandwich!

I adore a great summer cocktail, but it’s hard to enjoy it when I know how many extra calories they pack. This is my skinny mojito, no sugar but a splash of Domaine (ginger liquor) and low cal ginger beer make it sweet and flavorful. Give it a try, super easy. Enjoy!

Mejadra!!!

Mejadra is the Middle East’s version of rice and beans. If you have never tried this remarkably flavorful dish, you are missing out. Meant to be a side dish, it’s so filling I ate it as awhile meal. The combination of lentils and rice makes it a complete protein and the deed spices of turmeric and cinnamon make it incredibly healthful. I love a dollop of labane (full fat Greek yogurt or sour cream will suffice) on top for a cool acidic bite. 

Mejadra (lentils and rice)
1 cup brown lentils
1 cup basmati rice
1 onion sliced
Corn flour for dusting onions
Oil for frying
2 tsp ground cumin
1 tsp ground turmeric
1 tsp cinnamon

Cook lentils and rice in separate bowls according to directions.

Meanwhile slice onions thinly and toss with corn flour to remove moisture. Heat oil and test temperature by frying one onion. When it starts to bubble, the oil is ready. Fry onions in batches until golden brown, like onion rings. Remove onto paper towels to drain. 

In a large mixing bowl combine rice and lentils and add the spices. Crunch up half of the fried onions and add to the bowl. Toss mixture gently (over mixing make the lentils mushy, which will make the whole dish gummy and sticky). Place in a bowl and top with the rest of the onions and dollop with labane.  Enjoy!

Mejadra!!!

Mejadra is the Middle East’s version of rice and beans. If you have never tried this remarkably flavorful dish, you are missing out. Meant to be a side dish, it’s so filling I ate it as awhile meal. The combination of lentils and rice makes it a complete protein and the deed spices of turmeric and cinnamon make it incredibly healthful. I love a dollop of labane (full fat Greek yogurt or sour cream will suffice) on top for a cool acidic bite.

Mejadra (lentils and rice)
1 cup brown lentils
1 cup basmati rice
1 onion sliced
Corn flour for dusting onions
Oil for frying
2 tsp ground cumin
1 tsp ground turmeric
1 tsp cinnamon

Cook lentils and rice in separate bowls according to directions.

Meanwhile slice onions thinly and toss with corn flour to remove moisture. Heat oil and test temperature by frying one onion. When it starts to bubble, the oil is ready. Fry onions in batches until golden brown, like onion rings. Remove onto paper towels to drain.

In a large mixing bowl combine rice and lentils and add the spices. Crunch up half of the fried onions and add to the bowl. Toss mixture gently (over mixing make the lentils mushy, which will make the whole dish gummy and sticky). Place in a bowl and top with the rest of the onions and dollop with labane. Enjoy!

Roasted Cauliflower Salad

My husband can polish off a whole head of cauliflower when it’s roasted. Usually I sprinkle it with Parmesan at the very end to bring out the nuttiness, but this time I mixed it up and tried Ottolenghi’s recipe from his new book, Jerusalem. It is delicious!  The celery lightens it up and makes it a more filling salad. 

2 heads cauliflower chopped into large bite size pieces (they shrink when roasted)
Olive oil 
Salt
3 celery stalks with leafy tops
Small handful parsley
Small handful toasted hazelnuts, shelled and roughly chopped

Heat oven to roast at 375. Drizzle the cut cauliflower with olive oil and salt and put on a baking sheet (do not crowd florets). Roast for 20-30 minutes or until browned. Let cool to room temperature. 

Slice celery and toss with cauliflower and hazelnuts. Top with a drizzle of olive oil, sprinkle of coarse salt and chopped parsley, enjoy!

Roasted Cauliflower Salad

My husband can polish off a whole head of cauliflower when it’s roasted. Usually I sprinkle it with Parmesan at the very end to bring out the nuttiness, but this time I mixed it up and tried Ottolenghi’s recipe from his new book, Jerusalem. It is delicious! The celery lightens it up and makes it a more filling salad.

2 heads cauliflower chopped into large bite size pieces (they shrink when roasted)
Olive oil
Salt
3 celery stalks with leafy tops
Small handful parsley
Small handful toasted hazelnuts, shelled and roughly chopped

Heat oven to roast at 375. Drizzle the cut cauliflower with olive oil and salt and put on a baking sheet (do not crowd florets). Roast for 20-30 minutes or until browned. Let cool to room temperature.

Slice celery and toss with cauliflower and hazelnuts. Top with a drizzle of olive oil, sprinkle of coarse salt and chopped parsley, enjoy!

This was a segment I did for Good Morning Texas. I think it would make a delicious Father’s Day dinner. So easy to prepare, plus any guy would like it. It’s fork tender, so kids can eat it easily as well! Enjoy

Beet purée 

I served this as a side dish at my dinner party this past Saturday. I adapted it from my current favorite cook book, ‘Jerusalem’ by Ottolenghi. It’s got a kick and it gets more potent the second day, so go easy on the jalapeño if you’re not into heat. 

3 medium red beet roots
1.5 cups low fat Greek yogurt
2 garlic cloves minced
1/2 jalapeño, ribbed and seeded
Salt and pepper to taste
Goat cheese for garnish

Wash the beets and place them on a large sheet of foil.  Drizzle with olive oil and sprinkle with coarse salt. Wrap the foil tightly around the beets and roast in the oven at 375 for an hour. When they are done you should be able to easily pierce the beet all the way through with a knife. Allow to cool. 

In a food processor purée beets, yogurt, garlic, jalapeño and salt until smooth paste. Scoop into a bowl and garnish with crumbled goat cheese. Serve cold.

Beet purée

I served this as a side dish at my dinner party this past Saturday. I adapted it from my current favorite cook book, ‘Jerusalem’ by Ottolenghi. It’s got a kick and it gets more potent the second day, so go easy on the jalapeño if you’re not into heat.

3 medium red beet roots
1.5 cups low fat Greek yogurt
2 garlic cloves minced
1/2 jalapeño, ribbed and seeded
Salt and pepper to taste
Goat cheese for garnish

Wash the beets and place them on a large sheet of foil. Drizzle with olive oil and sprinkle with coarse salt. Wrap the foil tightly around the beets and roast in the oven at 375 for an hour. When they are done you should be able to easily pierce the beet all the way through with a knife. Allow to cool.

In a food processor purée beets, yogurt, garlic, jalapeño and salt until smooth paste. Scoop into a bowl and garnish with crumbled goat cheese. Serve cold.

Beet purée 

I served this as a side dish at my dinner party this past Saturday. I adapted it from my current favorite cook book, ‘Jerusalem’ by Ottolenghi. It’s got a kick and it gets more potent the second day, so go easy on the jalapeño if you’re not into heat. 

3 medium red beet roots
1.5 cups low fat Greek yogurt
2 garlic cloves minced
1/2 jalapeño, ribbed and seeded
Salt and pepper to taste
Goat cheese for garnish

Wash the beets and place them on a large sheet of foil.  Drizzle with olive oil and sprinkle with coarse salt. Wrap the foil tightly around the beets and roast in the oven at 375 for an hour. When they are done you should be able to easily pierce the beet all the way through with a knife. Allow to cool. 

In a food processor purée beets, yogurt, garlic, jalapeño and salt until smooth paste. Scoop into a bowl and garnish with crumbled goat cheese. Serve cold.

Beet purée

I served this as a side dish at my dinner party this past Saturday. I adapted it from my current favorite cook book, ‘Jerusalem’ by Ottolenghi. It’s got a kick and it gets more potent the second day, so go easy on the jalapeño if you’re not into heat.

3 medium red beet roots
1.5 cups low fat Greek yogurt
2 garlic cloves minced
1/2 jalapeño, ribbed and seeded
Salt and pepper to taste
Goat cheese for garnish

Wash the beets and place them on a large sheet of foil. Drizzle with olive oil and sprinkle with coarse salt. Wrap the foil tightly around the beets and roast in the oven at 375 for an hour. When they are done you should be able to easily pierce the beet all the way through with a knife. Allow to cool.

In a food processor purée beets, yogurt, garlic, jalapeño and salt until smooth paste. Scoop into a bowl and garnish with crumbled goat cheese. Serve cold.

'Couscous' with roasted veggies

A few of my friends are gluten intolerant (I’ve actually been trying it for the past several months, I’ve never felt better!) so when I wanted to make couscous I thought I’d try it with quinoa instead. The result is a nuttier, crunchier dish that pops with every bite. 

Roasted vegetable couscous
1 large eggplant
3 green zucchini
3 red bell pepper
1 cup quinoa
1 handful chopped Italian parsley 
Small block good sheep milk feta 

Combine 2 cups of water and the 1 cup of Quinoa and bring to a boil, put a lid on and simmer for 15 minutes. Turn off heat and let steam with the lid still on. 

Meanwhile cut all the vegetables into 2 inch cubes, sprinkle with salt and pepper and drizzle with olive oil. Toss and spread on a baking sheet (make sure they are not touching and don’t overcrowd the pan). Roast at 375 for 20-30 minutes or until browned and wilted. 

Fork quinoa and toss with vegetables, feta and parsley. Drizzle a good glug of olive oil on top and final sprinkle of kosher salt.

'Couscous' with roasted veggies

A few of my friends are gluten intolerant (I’ve actually been trying it for the past several months, I’ve never felt better!) so when I wanted to make couscous I thought I’d try it with quinoa instead. The result is a nuttier, crunchier dish that pops with every bite.

Roasted vegetable couscous
1 large eggplant
3 green zucchini
3 red bell pepper
1 cup quinoa
1 handful chopped Italian parsley
Small block good sheep milk feta

Combine 2 cups of water and the 1 cup of Quinoa and bring to a boil, put a lid on and simmer for 15 minutes. Turn off heat and let steam with the lid still on.

Meanwhile cut all the vegetables into 2 inch cubes, sprinkle with salt and pepper and drizzle with olive oil. Toss and spread on a baking sheet (make sure they are not touching and don’t overcrowd the pan). Roast at 375 for 20-30 minutes or until browned and wilted.

Fork quinoa and toss with vegetables, feta and parsley. Drizzle a good glug of olive oil on top and final sprinkle of kosher salt.