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.
Karl’s Za’atar Orzo with Pine Nuts
for Burning Man
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.
Karl’s Za’atar Deviled Eggs
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.
Karl’s Za’atar Orzo
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.
Karl’s Za’atar Grilled Corn
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.
Karl’s Za’atar Pizza with Beef and Onions
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.
Karl’s Za’atar Crackers with Harissa Humus