I use Smitten Kitchen’s recipe as the base. https://smittenkitchen.com/2020/04/layered-yogurt-flatbreads/
Youngest son and I just ate ice cream for lunch. Sometimes you have to live a little.
Easy night. (what else is new??!) Shaved (raw) beef that I will sizzle in a pan with onions, green pepper, mushroom and top with provolone. H will take his in a bun, I’ll eat mine on a plate. More of the delicious watermelon. If it wasn’t so warm I’d do some home fries but don’t really want to heat up the kitchen.
I want to eat at most of these houses. No one would want to eat at mine, lol! I am not much of a cook and my husband has a limited palette.
I made dough today for pita bread. I will report back how it turns out. I can not buy good pita bread where I live now. How can a person live somewhere where there is no pita bread and the bagels are terrible?
Chicken tacos for dinner.
Chicken tacos and pita bread for breakfast at your house? I’m coming! 
I’ve made naan but I don’t know if I’ve made pita…
I’ve been wanting to try those yogurt flatbreads so good to know they’re worth the effort!
My Sunbasket came today - choice of salmon, pork chops, or turkey bolognese. Personally I’d like chicken tacos. And someone else to make them!
I like my ice cream this way (invented in Detroit, it’s called a Chambord Hummer):
1 oz Chambord
1 oz rum
2 scoops vanilla ice cream*
Blend Chambord, rum, and ice cream in blender on low-med for one minute. Garnish with fresh raspberries and mint sprig.
(*I’ve been known to substitute chocolate.)
@milee30 Can you share your recipe for lablabi. I saw several recipes online; since I’ve never had it, I don’t know which recipes are good. Is your heritage Tunisian?
I love to cook but there are days I hate cooking! I’m not sure why I’m so burnt out on cooking since I’ve always cooked most nights.
I marketed today and I bought 4 pints of ice cream. I’m not usually a big ice cream person but I’ve become one. I bought one pint of a very expensive local ice cream. I try to limit it to Friday and Saturday nights.
I did get local strawberries yesterday. Plus a big bag of cherries. Makes me happy.
Unfortunately, no, I’m not Tunisian but based on my eating preferences (love spice and variety) I would love to visit. I’m a member of the Pasty White Tribe, people of no spices or pigment, so none of my really tasty recipes are family recipes. I just use the Wall Street Journal recipe as a base and adjust a little based on what my family likes - a little more garlic and sometimes substitute chili garlic paste for the harissa and cilantro for the parsley. It’s behind a paywall, so let me see if I can copy it.
Lablabi (Tunisian Chickpea Stew)
Total Time: about 1½ hours Serves: 4
Lablabi tastes best when made with dried chickpeas, as the beans create their own delicate broth while they simmer, but if you don’t have the time to cooked dried beans—which takes about 1 hour—a canned version will substitute. A filling meal in itself, the soup can stand alone or be paired simply with a light, crunchy salad and mint tea.
8 ounces (1½ cups) dried chickpeas, sorted and soaked at least 4 hours (or 2 15½-ounce cans of chickpeas, rinsed and drained)
6 garlic cloves, peeled
1 bay leaf
Kosher salt
4 teaspoons cumin seeds, toasted and freshly ground
1 tablespoon Tunisian harissa, plus more for serving
Approximately 4 cups day-old bread (the equivalent of 4 crusty rolls or 4 slices rustic bread)
½ preserved lemon, or more to taste
4 eggs (optional)
3 tablespoons extra-virgin olive oil, plus more for serving
Juice of 1 lemon
4 tablespoons chopped fresh parsley
2 to 3 sun-dried tomatoes packed in extra-virgin olive oil, thinly sliced
2 to 3 tablespoons capers, rinsed and coarsely chopped
Parsley
- Drain the chickpeas. Put them into a medium soup pot with 2 quarts water. Add 3 garlic cloves and the bay leaf. Bring to a simmer over medium heat. Cover, adjust to a very gentle simmer, and cook until barely tender, about 45 minutes. Add 1½ teaspoons salt and continue simmering until tender, another 15 to 30 minutes. Discard the bay leaf. If you wish to work ahead, the chickpeas may be cooked, cooled, and refrigerated for several days at this point. (If using canned chickpeas instead of dried chickpeas, combine chickpeas with 6 cups water or broth and proceed with recipe starting with step 2.)
- To make the soup: Mince remaining garlic cloves and add to the chickpeas along with 2 teaspoons cumin and the harissa. Cover and simmer gently for 25 minutes.
- Meanwhile, prepare the garnishes. Tear the day-old bread into small bite-sized pieces. Rinse the preserved lemon and remove its seeds and, if desired, the pulp. (You may eat only the rind or the rind and pulp). Cut rind in half lengthwise and slice thinly. If using eggs, poach them until the whites are just set (about 3 minutes) and transfer to a bowl of cool water until ready to serve.
- Add 3 tablespoons olive oil and the juice of half a lemon to the soup, simmer for another 5 minutes. Taste. The broth should be seasoned but not overly salty, as some of the garnishes are salty.
- To serve, divide bread among 4 deep soup bowls. Ladle hot soup and chickpeas over the bread. Settle a poached egg on top, if desired. Garnish each bowl with several slices of preserved lemon, chopped parsley, sun-dried tomato, capers, a dollop of harissa, a pinch of cumin, a drizzle of olive oil and the remaining lemon juice. (Alternatively, arrange all the garnishes in small dishes on the table, and invite everyone to top their own bowls.) Stir the soup, breaking up the egg and distributing the garnishes, before eating.
Ended up not making dinner at all last night so made the big salad tonight. Hit the spot.
Sweet and sour chicken with onion, green pepper, mustrooms and carrots. Rice.
Made the sheet-pan greek chicken dish posted awhile back. Yum! I didn’t have all the ingredients, so played around with the recipe a little.
Thank you to whoever posted it.
Totally inappropriate meal here given the weather but I made spaghetti and meatballs.
Salmon tonight. Pan seared skin on fillets - chimichurri sauce. Sautéed fennel, squash and tomatoes. Glass of red wine.
There’s no bad time for spaghetti and meatballs in my book.
It’s always a good night for spaghetti and meatballs ?
I made the Korean beef recipe I shared up thread, but subbed quorn crumbles for the ground beef. Served with rice and an arugula salad.
Spaghetti and meatballs is my fav comfort meal! Good in any weather!
DD did dinner tonight. Pasta with lemon cream sauce, shrimp, asparagus and spinach from farmers box. Cheesy Texas toast. I did a strawberry blueberry crisp to use them before they went bad.
Reheated borscht for dinner, leftover pizza for lunch. Supplemented with fresh cherries!
Went to Costco and got berries, veggies, steaks, and halibut - our meals for the rest of the week are all set.