Flatbread with za'atar and cheese

More than a year after visiting Lebanon, I still say Lebanese cuisine is one of my favorites. If I had my way, I'd eat hummus, labneh and baba ghanoush every day. And then I'd take up marathon running. There are some very good Middle Eastern restaurants and delis in the D.C. region, but I wish there were a Zaatar W Zeit nearby (the menu makes me hungry even though I just ate -- ah, the Jebneh is so good...). Well, here's my attempt at a wrap with the tangy, herby spice blend za'atar. It's not Zaatar W Zeit, but it makes my taste buds happy nonetheless. Below, I also suggest a salad that pairs well with the wrap.

Flatbread with za'atar and cheese

Za'atar:
3 1/2 T dried thyme
2 T toasted sesame seeds (see below for tips)
3 T ground sumac (find at Whole Foods or a Middle Eastern market)
1 T dried marjoram
1 tsp salt

Lebanese flatbread (pita bread also works)
Olive oil
A strong white cheese that melts well (I used sharp white cheddar)

Serve with salad:
Arugula/spring mix 
Balsamic vinegar (or Balsamic dressing)
Lemon juice
Golden raisins

To toast the sesame seeds, spread them out in a dry skillet over medium-low heat, shaking the skillet often to keep them from sticking to the bottom. Remove from heat when the seeds have turned a light brown and transfer them to a plate to cool. This happens fairly quickly, don't leave them on the stove unattended! 

Mix together sesame seeds and spices.

Place bread, open-faced, on cookie sheets and brush with olive oil. Sprinkle za'atar over the entire bread and sliced cheese on half (you will fold the bread into sandwiches after baking). Place in 325-degree oven for about 10 minutes or until the cheese has melted. (If you have a pita sandwich maker, it'd probably work well).

Serve wraps warm with side salad.

The seafront promenade in Beirut, near the university and a street full of eateries.

The American University of Beirut, off Bliss Street in Hamra,
where there is a very popular Zaatar W Zeit location.

(By H. Farrell)

Spinach enchiladas: kinda messy, really good

This recipe is another last-minute inspiration, created out of the need to make something from the salsa, tortillas and onion in my fridge. And, hey, even though most of the tortillas cracked either while I was rolling them or in the oven, they turned out quite tasty. On another note, I noticed that if you don't like spinach, you probably haven't tried my last few recipes. But you should give spinach a chance, because it is both delicious and nutritious. Enjoy!

Spinach enchiladas

1 sweet onion, chopped
1 jalapeño pepper, diced
ground black pepper
crushed red pepper flakes
salt
cumin
paprika
dried cilantro
canola oil
cheese (I used a sharp white cheddar because that's what I had)
salsa (I used medium)
soft corn tortillas
frozen chopped spinach (thawed and drained)
Lizano salsa*

*this is optional, but it's great in many dishes, including rice and beans. Look for it at your local mercado Latino.

Sauté onions and jalapeño in canola oil until soft, with pepper, salt, cilantro and generous amounts of cumin and paprika. Brush oil on tortillas and fill with thin strip of cheese, salsas, spinach and seasoned onions (don't overfill or it will fall out the ends!). Roll the tortilla and secure with wooden toothpick. Line tortillas in a greased dish and bake at 325 degrees for about 20 minutes. Serve with a spoonful of salsa on top.

(Recipe and photo by H. Farrell)

Exploring Virginia's hot springs

This is the second time this year that I've gone on an overnight road trip with no itinerary, and for the second time it was more than successful. My friends and I decided on a bed and breakfast in Warm Springs, Va., after I spent a couple hours going through scores of options on various Virginia tourism sites. We made a good choice. The Inn at Gristmill Square is located in one of Bath County's charming, tiny villages in the western part of the state. With the hot springs, George Washington National Forest and Douthat State Park nearby, and all the vineyards on the way through the Blue Ridge Mountain region, we had plenty of options for enjoying the beautiful weather. I highly recommend the area for a relaxing long weekend.

The Dan Ingalls Overlook in Bath County.

The small town of Warm Springs, Va. 

The waterwheel at the Inn at Gristmill Square.

One of the charming houses that makes up the Inn at Gristmill Square in Warm Springs, Va.

The Homestead in Hot Springs, Va., is worth a visit, even if you aren't staying in the grand resort. Here, the Crystal Ballroom -- one of the many beautifully furnished rooms.

Falling Spring Falls

Hiking in Douthat State Park

(Photos by H. Farrell)

Spinach and egg sandwiches

This started when I decided I wanted an omelette for dinner. Then I thought, what would happen if I replaced the little bit of milk in the egg batter with yogurt? The answer: if you use a whole container of yogurt, you won't get an omelette. But you will get a delicious filling for a savory breakfast or brunch sandwich. I ate this as an open-face sandwich with wheat toast, but I think it'd also be really good in a croissant. This recipe makes 4-5 sandwiches.

Spinach and egg sandwiches

4 eggs, beaten
1 container (6 oz) plain, low fat yogurt
1/2 T olive oil
salt
pepper
herbes de provence
generous handful of cherry tomatoes, diced
about 1 cup frozen chopped spinach, thawed

Mix eggs, yogurt, oil and spices in a bowl. Add to a heated, greased skillet. Stir eggs occasionally to prevent sticking to bottom of pan. When the eggs are mostly cooked, drain out of the pan any extra water and put eggs back on stove. Squeeze out extra water from spinach and add, with the tomatoes, to the eggs. Continue to stir until mixture is heated through. Serve immediately or chill for cold sandwiches.

(Recipe: H. Farrell)