It’s Saturday and for us that usually means more treats, more bread, or just anything a little more decadent. But in between those less good-for-you moments, I like to make sure we’re all getting in our vitamins and nutrients. Enter this Turmeric & Spinach C Booster. It’s delicous, refreshing and packs a nice nutricious punch. And just in case you need more proof that this is indeed yummy, the kids gave it two thumbs up and my littlest did her happy smoothie dance.
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Have you ever heard of or tried Turkish Simit? If not, then I’m excited to enlighten you to something new today. And if you have and are a fan, then perhaps this post will inspire you to take a little trip abroad and try your hand at making your own at home. Simit are a popular, if not the most popular, Turkish street food. It’s a circular shaped bread that’s encrusted with lots and lots of sesame seeds. It’s often compared to a bagel, but is pretty different, only being slightly reminiscent in appearance. The simit is crisp on the outside, but much lighter on the inside than a bagel. And they have a slight sweetness that comes from a dunk in pekmez, or grape molasses, before getting coated with sesame seeds and baked. They don’t get that classic boiling water bath that a bagel gets.
This tasty Turkish specialty, said to have originated in Istanbul some time in the 1500’s (during the Ottoman Empire,) is typically enjoyed over breakfast (kavhaltı) with some cheese, olives, tomatoes and cucumbers but as it is sold on almost every street corner from these cute little red trolleys, it really makes for a perfect grab-and-go-anytime-snack for most. In fact, I have come to look forward to enjoying one almost every time I have been out and about on the streets of Istanbul. A tradition I have missed while in quarantine.
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I’ve noticed when it comes to hummus, there are typically two camps of people. Those who like it super light and creamy and those who prefer it a little thicker, and more dense. I am definitely a fan of the former. Maybe that’s a result of being lucky to have had so many store bought varieties available at grocery stores in the states, which are usually more on the creamy side. Also, I find the softer and fluffier it is, the easier it is to scoop up with a nice piece of pita bread or cucumber round. Which is pretty much the point, right? Unless you are so in love with it, you just eat it by the spoonful like the youngest hummus fan in our house. She can’t get enough.
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Like so many others around the world right now, I have been drawn into making my own sourdough starter. And I’ll admit, for the first few days I was excited, but then that excitement turned to being annoyed that I had taken on another “living” thing that I needed to remember to feed at a certain time twice a day, every day. I’ve already got two hungry little mouths asking for a snack every five minutes, sometimes even while still in the high chair not having finished a meal. The last thing I needed was one more. After all, the other less high maintenance breads I have been making have been really good. But, I love a good loaf of sourdough, so here we are.
Well, I’m happy to report, that without even making said loaf yet (my starter is ready,) I already feel the “extra work” was so worth it. I have been using the tossed starter to make the most Delicious Sourdough Discard Crackers, as well as other yummy recipes, like amazing sourdough pancakes. That recipe is coming next.
These crackers are exactly what I was looking for in a recipe using the starter discard. So many other recipes I came across, and tried, called for more flour. And they weren’t that great. I wanted a recipe that only used the discard and maybe a few other ingredients like nuts or seeds for texture and herbs for flavor. This one fits that bill perfectly. A little butter is added but it goes a long way into making the crackers extra crispy and delicious. (I recommend butter over olive oil for the flavor and texture.)
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I’ve just realized I’ve been sitting on this post for over a year. It was written but never made it past the draft category. Well I’m sorry about that because I think I’ve been depriving you of one of my favorite recipes that is on constant repeat in our house……
Not sure about you, but I love granola. Whether it’s by the handful as a snack or with some milk or yogurt and berries, I won’t turn it down. Store bought granola can be great in a pinch but it usually contains way too much sugar and other stuff I often can’t pronounce. Add the fact that, here in Istanbul, the choices for decent organic granola or any other cereal for that matter are slim pickings. And the littles like a bowl of cereal every now and then in addition to their other morning favorites like oatmeal or pancakes. So, I make a fresh batch almost weekly. Homemade granola is so fast and easy to make and beats the store bought stuff any day. And what’s better than knowing that exactly what goes into your kid’s breakfast is free from added preservatives or unnecessary sugars? Read more
