Egyptian Lentil Soup

It’s time for the MENA (Middle Eastern & North African) Cooking Group. This monthly group has for goal to help us discover the culture and cuisine of the countries found in these parts of the world. The host of the month will choose a savory and a sweet dish from the country and the members pick one dish to make.

This month we are exploring Egypt and I chose the Egyptian Lentil Soup.

Egyptian Lentil Soup side

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Mother’s Day Brunch and Creamy Lentil Salad

I hope all the mothers out there enjoyed a wonderful Happy Mother’s Day this past weekend. I always have my parents over that day. We used to do it in the evening but this was our 3rd year with an earlier brunch format which I love. Instead of serving the plates in the kitchen, everything is laid out on the table.

Since I prepare several dishes I usually surf the net for inspiration. I wanted to thank all the bloggers who’s recipes inspired this years brunch. Clik on the links for the recipe. I did prepare a Creamy Lentil Salad of my own too. It really was a way to use up leftovers and it was success. use what every veggies you have at home.

mothers day 12

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Shopping Spree at Rube’s Rice

If you ever go to Toronto the main Farmer’s Market in the city is held Thu, Fri and Sat at the St Lawrence Market. Plan to give yourself a lot of time to explore the market if you are a foodie, it is huge. I first visited this market about 7 years ago and I fell in love with one particular shop specialized in rice.

correction: South Market open Tue to Sat (food shops) and the Farmer’s Market is on Sat only

© City of Toronto

Lost on an island stand in the middle of a corridor of the basement floor is Rube’s Rice. Rube is the owner and one of the first tenants of the present day market. He specializes in rice, beans, lentils, couscous and anything dried. I was so amazed back then by the exotic selection of rice I bought about 5 different kinds. I always dreamed of coming back one day to this shop.

Alas it took 7 years until I made it back. Not because I has not returned to Toronto since then, I have many times, but because we always ran out of time on the agenda. A couple of weeks back I was again in the Ontario capital city visiting a dear friend. We finally made it back to the market and to Rube’s Rice shop….10 minutes before the closing of the market! It was a mad dash. Kind of funny when you think about it: I am not a huge fan of rice…not the plain white kind.

Well I may have been short on exploration time but I did not waste a minute in grabbing another selection of rices to take home. Next trip -which may very well be in a month or two – I demanded that a real trip to the market with plenty of leisurely time be on top of the outings list. But in the mean time I will share with you my rice finds!

Wehani rice

2 parts water for 1 part rice, bring to a boil and simmer 45 min

Wehani is an aromatic red whole-grain rice from northern California. It was developed from basmati rice seeds from India. Its grains are reddish-brown in color and slightly resemble wild rice. When cooked, the rice produces an aroma similar to that of hot buttered peanuts, and is slightly chewy.

Jade Rice

1 1/2 parts water for 1 part rice, bring to a boil and simmer 20 min

Now this one I was already familiar with and just adore this unique rice. Bamboo rice is short grain white rice infused with pure fresh bamboo juice. When cooked, it is pale green and tends to be quite moist and viscous, causing the grains to stick together. This rice is high in vitamin B, and gives it a flavor and aroma much like that of a green tea.

Madagascar rice

1 3/4 parts water for 1 part rice, bring to a boil and simmer 20 min

The Madagascar Pink Rice, a unique Malagasy rice variety grown from a single seed, has an elusively aromatic taste of cinnamon, cloves and nutmeg, and is also nutritionally dense.

Volcanic rice

1 3/4 parts water for 1 part rice, bring to a boil and simmer 30 min

Volcano Rice is a mineral and an antioxidant packed blend of traditional aromatic West Java rices grown on volcanic soils rich in magnesium, manganese and zinc. It is grown by family farmers in the Tasikmalaya region of Indonesia.

Israeli Couscous

1 1/4 parts water for 1 part rice, bring to a boil and simmer 9 min

Not a rice but it seems like this couscous is everywhere all of a sudden, especially in the foodie blogosphere. Ptitim is an Israeli toasted pasta shaped like rice or little balls. Outside of Israel it is known as Israeli couscous or Jerusalem couscous. Ptitim were invented during the rationing period in Israel, from 1949 to 1959, when rice was scarce.