When wife Jan went off to Burning Man I wanted to give her some quick, easy, and filling camp foods. Two conditions were that it would cook in a short time and not produce any waste water—throwing old pasta water onto the playa was strictly forbidden. I had settled on the idea of making “box” dishes—like RiceARoni®. A spice packet, pre-measured and mixed ingredients that you just add water to and simmer. My za’atar orzo was very popular with her camp.
Tag Archives: za’atar
Karl’s Za’atar Chicken Skewers
When I asked wife Jan what she wanted for Mother’s Day dinner she looked at the list of Noom recipes she had given me. One of the few that she listed that I have not already done was chicken skewers. Looking at the Prevention recipe—Most, if not all, of Noom’s recipes are direct links to the Prevention site—it struck me as under-seasoned and dry. Jan suggested that she really liked za’atar, so I went with that. Za’atar is a Middle Eastern spice blend of thyme, oregano, marjoram mixed with toasted sesame seeds, salt, and frequently sumac—although each country, from Morocco to Iran, has their own distinctive blend.
Filed under Chicken, Main Dishes
Karl’s Slow Roasted Harcourt Verts with Za’atar Breadcrumbs
I was making my birthday dinner and I wanted side dishes to go with my barbecued lamb. I looked on-line for ideas. I decided to have green beans as one of my dishes. I adapted a recipe from Spruce Eats to suit my tastes and needs.
Filed under Side Dishes, Vegan, Vegetables
Karl’s Za’atar Orzo with Pine Nuts for Burning Man
Wife Jan is going off to Burning Man again. Last year she broke her arm, I hope she comes back in one piece this year. As usual, I am making quick cooking camp meals for her group.
Filed under Pasta, Side Dishes, Vegan, Vegetarian
Karl’s Za’atar Deviled Eggs
Jan’s Ethno Breakfast has come around again. For the last one I had made 2 dozen Cajun deviled eggs. I did not want to make exactly the same thing again, so I thought I would make these Middle Eastern with za’atar.
Filed under California Fusion, Side Dishes
Karl’s Za’atar Orzo
I needed a starch dish to go with my ham steak and coleslaw for a week night dinner. I wanted something that would be quick and easy, so I decided to use orzo—instead of rice. To keep things interesting, I chose to spice it up with za’atar.
Filed under California Fusion, Pasta, Side Dishes, Vegetarian
Karl’s Za’atar Grilled Corn
One thing was requested by many for our Labor Day barbecue was corn on the cob. I am making koobideh hamburgers, so I though some za’atar sprinkled on the corn would fit the Fusion Middle Eastern theme. Since I am less fond of corn, I break the ears into smaller pieces—they are easier to eat and everyone knows that two small pieces have fewer calories than one big piece.
Filed under California Fusion, Side Dishes, Vegan, Vegetarian
Karl’s Za’atar Pizza with Beef and Onions
Looking for a quick Saturday night dinner. Jan wanted za’atar pizza, but Eilene and I wanted a bit more protein. Beef on the side to add as you will.
Filed under Beef, California Fusion, Main Dishes, Sauces and Spices
Karl’s Za’atar Crackers with Harissa Humus
Earlier this week I made some raspberry crackers. This led Jan to thinking about: What other unexpected things you could you add to crackers? Her answer was the spice blend za’atar. She asked me to make these crackers for Sunday’s dinner.
Filed under bread, Side Dishes, Vegetarian