Everything Tastes Better with Za'atar!

Oh, how I have been waiting to discuss this with you (my readers).  As you probably have noticed, I have included the spice blend of Za'atar in many of my recipes.  If you are unfamiliar with this amazing spice blend, you are in for a treat!  I am going to tell you what it is, why it is included in almost ALL my recipes, and also encourage to you buy at least a pound of this stuff to keep on hand in your pantry.

I encountered this magical little blend after my husband returned from a government contracting position in Kuwait.  Shortly before flying home, he asked if I wanted anything special from this Middle Eastern country.  Knowing that I am woman completely in love with food, only one thing entered my mind....SPICES.  I told him to go the local store and buy me LOTS of spices.  I named a couple of spices that I particularly wanted him to bring home, including curry powder and the holy grail of spices - saffron.  He told me he would just gather various spices and bring some that were unusual as well.  I never could have imagined that this one shopping trip would change my culinary life forever!

Upon returning home, he took out the plethora of spices he gathered at the store.  He had many I had never heard of before, including tekkia and za'atar.  He brought star of anise, cumin, curry, cardamom pods, cassia powder, and much more.  I am still using those spices today from this trip.  As I took them into the kitchen, I began to discover flavors I had never imagined.  I had fallen in love with Middle Eastern cuisine during college in 2001 while dating a man from Saudi Arabia (who had an entourage and his own bodyguards, and also told me he had 51 brothers and sisters - I think he may have been a member of the royal family).  Although the relationship only lasted a couple of months, and I couldn't understand half of the words he said, he gave me the gift of loving the food from his region of the world.

Back to the real point here, the star of the show - za'atar - was a spice I took from my new collection and began to sprinkle it on chicken, beef, pork, etc.  I researched this spice and discovered it can be used in almost EVERYTHING.  Now, I sprinkle this spice blend on my eggs, my sandwiches, all types of meat and my macaroni and cheese.  It even helped me to win a Chili Cook-Off with a white chili over 200 other contestants.  Upon accepting the award, I had to mention that I used a secret weapon in my chili - za'atar.  Most in the crowd had never heard of this spice blend, and I am venturing to say that many of you haven't either.

After using this is everything, even a broth mixture I drink when I am sick (my daughter calls it "Mama Mia Soup)...I ran out one day.  It was like my heart just stopped in that moment.  As you can read in the link I will post at the bottom of this blog, this spice blend varies from family to family in the Middle East, and each recipe is closely guarded by family members.  It is passed down from generation to generation as a family secret.

This little spice blend is so intriguing.  It has a unique flavor that I have not yet been able to replicate,  or even pinpoint exactly which spices are included.  It's a mystery!

Shortly after running out of this precious culinary gold, I searched the Internet and found various sites selling it, but did not know which one would be best.  This past Christmas, we visited Jeff's family in Alabama and while driving home, we noticed a store selling Middle Eastern foods.  I had to stop!  The workers told me they were from Iraq, and pointed me to the best za'atar in the store.  It only cost me $3.50 per pound. I took home three pounds! A pound will last you at least 6 months to a year, depending on how addicted you are to the stuff (I admit my addiction).

I implore you to visit this link telling more about za'atar and its origins.  I also would highly recommend that you follow the link I have posted to buy some, or visit your local Middle-Eastern store and ask for the best za'atar in the house.  It will be a purchase that you will never regret!


WHAT IS ZA'ATAR?
http://en.wikipedia.org/wiki/Za'atar

BUY SOME NOW!
http://www.amazon.com/Ziyad-Green-Zatar-16oz/dp/B004PBZJF6/ref=sr_1_4?s=grocery&ie=UTF8&qid=1344700235&sr=1-4&keywords=Zaatar

Just as a tip, this blend comes in many varieties and colors.  Once again, I say GO GREEN!  It is the best.

From my home to yours,
Sarah
--The Cheap Gourmet Mom

Going Green: Cream of Vegetable Pasta Soup

While reading about how to feed my family more healthy foods, I learned that the best way to shop is to stick to outside perimeter of the grocery store. This keeps you from buying pre-packaged and over processed foods that contain little nutritional value, with high fat and salt content. I have been putting this technique into practice and find that my shopping cart is mostly full of meat, fruits and vegetables. I visit the center aisles to get items such as whole oats, Bulgar wheat, cereal and pasta. I and finding that following this idea has led us to make healthier choices. Tonight, as I looked into my refrigerator, I saw so many vegetables that they will no longer fit into the crisper drawer. This was never a problem in the past, but now my fridge is overflowing with colorful items. I decided to gather a few vegetables and make my own soup in the blender. I recently purchased a Ninja Professional blender and food processor. I decided what better way to test my new product than to throw a bunch of veggies into the carafe and watch it work! I have never made this recipe before tonight, but I must say it is definitely one I will be making over and over again. Take a little trip with me and GO GREEN!

Cream of Vegetable Pasta Soup

6 cups organic chicken broth (or stock)
2 1/2 cups leafy spinach
1 bundle of celery (7-8 individual stalks)
3 carrot sticks, halved
1 floret of broccoli
2 tsp. minced garlic (or 2 whole garlic cloves)
1 tsp. white pepper
3 Tbsp. garlic salt
1 Tbsp. smoked chipotle paprika
3 Tbsp. za'ater
1 cup buttermilk
1 cup plain Greek yogurt
1 can cream of mushroom soup
1 1/2 cups of Mexican cheese
16 oz. elbow macaroni *(I prefer Hidden Vegetable for extra nutritional value)*

sour cream (for a garnish)

Makes 11 cups for $1.82 per serving


Place spinach, celery, carrot, broccoli, salt, paprika, za'ater, white pepper and garlic into the blender. Pour chicken broth into blender and blend for 30 seconds, or until smooth. Add buttermilk, yogurt, cream of mushroom soup, and blend until creamy. Empty blender carafe into a large saucepan and heat on medium high for 5-7 minutes. Add cheese and stir until melted completely. Add pasta and cook for another 7-9 minutes on medium-high until pasta is al-dente. Remove from heat and let stand for 3-5 minutes, soup will be thickening.


Ladle into a bowl and garnish with a dollop of sour cream. Enjoy!


From my home to yours,
--Sarah Cox
The Cheap Gourmet Mom