Sunday, September 23, 2012

Kafta with Potatoes. Baby turning two

Baby turning two.
 It's September! I and V. don't want to admit to ourselves that Summer is over, so we decided to extend it. Every weekend, we will do something special. So far, our September weekends have included camping, Traverse City, and Baby's birthday party. Hopefully this will go on.. until the snow comes.

 It's working. It still feels like summer, and we're not as stressed as before. Maybe this also has to do with Baby turning two. Does it just get easier, with the occasional terrible two's tantrums?

 I weaned Baby two weeks ago, and I proudly boast nursing for two years. But now I'll just say, "It feels great to reclaim the ownership of my body". It's been three years since I felt that way.

 To celebrate, I and my friend G. joined a Pilates class. The last time I was in a workout class was during my pregnancy, and since then I've only exercised at home using dvd's. I love being able to go out, sometimes, again.

It's getting cold outside, and Kafta with Potatoes is a warming winter dish.  

My friend prepared this cookie cake for Baby's second birthday.
Cheese and fruits assortment.

Kafta with Potatoes, and a side of rice

 Recipe: Kafta with Potatoes
  • 1lb ground lamb
  • 1/2 lb ground beef
  • 1.5 cups chopped parsley
  • 1 cup chopped onion
  • 1 tbsp olive oil
  • 1.5 tbsp Lebanese allspice (if not available, replace with poultry spice)
  • 1 teaspoon cinnamon 
  • 1 teaspoon black pepper
  • 1 tbsp salt
  • 5 medium potatoes (peeled, washed, and sliced in 1/4 inch disks)
  • 2 medium tomatoes (sliced in little cubes)
  • 1 can (8oz, 227 grams) tomato sauce.
  • 1 cup water
  • salt to taste
  • 4 tbsp olive oil
  • 1 teaspoon crushed red pepper
  1. Steam the potatoes until soft (like 20 minutes).
  2. In a food processor, blend the parsley and the onions for 10 seconds.
  3. Mix the parsley and onion blend with the lamb, beef, Lebanese allspice, cinnamon, black pepper, and salt (this is Kafta).
  4. Brush 1 tbsp olive oil at the bottom of a large pan, and spread the meat mix in the pan evenly.
  5. Bake in oven (425 F) for 30 mins, or until meat cooked. Remove from oven.  
  6. Evenly spread steamed potatoes on top of the meat, then the cubed tomatoes.
  7. Mix tomato sauce with 1 cup water; add salt to taste (I use 1 teaspoon), and pour evenly on top of the meat, potatoes and tomatoes.
  8. Add 4 tbsp olive oil, and sprinkle crushed red pepper. 
  9. Cover pan with tinfoil, and again, bake in the oven (425 F) for 25 minutes.
Enjoy with a side of rice.

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