MOVING OUT: a menu
somebody queue up Billy Joel and grab a tissue
July has been a chaotic month!
If you can’t tell from the title…I’m moving.
Moving out of my college town has been very bittersweet. I’m excited for what’s to come but have grown incredibly nostalgic about the last 2-3 years I spent here, especially this last year of college.
I started “In My Siti Era” in this house, sitting at my dining room table (where I’m currently writing this post). I’m incredibly grateful for all the meals shared here, the failed recipes, the late-night meal prepping, and everything in between.
I’ll mostly miss the mundane, everyday routine moments.
Sitting in the left corner of the dining table facing the window, hanging out in the performing arts building, catching up with my roommates, highs and lows, bumping into friends at the store, last-minute outings, stress-baking to avoid memorizing lines or finishing assignments, the list goes on...
Speaking of avoiding assignments…that’s what I’m currently doing writing this! As I type away, the pile of Goodwill dropoffs lingers in my peripheral view. But, for just a few minutes, I thought it’d be funny to share what I’ve made to use up what I have before moving!
Chickpea Bulgar Bowls
Unfortunately, have no footage of this gorgeous bowl so just use your imagination.
For context: I was out of town for a week, and have about two days to move, which is plenty of time, right?
I was surprised to see the straggling produce from last week to be in good shape! A red bell pepper, half an English cucumber, one avocado, and one lime both on their last legs.
I also used a staple that you can find in most Middle Eastern families’ kitchens—wheat bulgar.
I love wheat bulgar, specifically the medium-course; the goldilocks of wheat bulgar.
It’s a cheaper alternative to more complex grains like quinoa but has a nuttier and chewier texture compared to rice.
Another staple used—chickpeas. I will not go further in boring you about my love for garbanzo beans.
The bowl:
Za’atar pan-fried chickpeas
half of the avocado
a quarter of the cucumber
half the bell pepper
bulgar
lime juice
feta
While making this, I was in the midst of some minor jet lag, and this was the best cure. It was hearty, satisfying, bright, and incredibly light.
Mujudara
Mujudara is one of the simplest Lebanese dishes I know and a great pantry dish.
Onions. Lentils. Rice. That’s all!
While I can’t fully remember how my Siti made it (as this was a food I avoided to the highest degree until I got to college), it’s so easy to make!
Saute your onions until they’re beautifully caramelized with slightly burnt pieces into the mix, seasoned with cumin, cinnamon, salt, pepper, and turmeric.
Boil your lentils until almost cooked, add your rice and half the onions, cover, put on medium-low, and stir often until the rice is done. Add the rest of the onions on top, boom you’re done.
I boiled the lentils and rice in homemade broth I had in the freezer to use up one more thing before I move. Plus it adds more depth of flavor versus just using water.
On a cold day, this is incredibly cozy. On a hot, summer day, it’ll do!
“Breakfast Cookies”
This was a recipe I discovered back in 2016 on Pinterest during my “gluten-free” phase (that’s a story for another day). I’ve scoured my old Pinterest account to credit the recipe developer, but cannot find it.
Cookie is a loose term, though.
It’s basically baked oatmeal formed into “cookie” shapes, but they’re simply delicious. I used to eat them for breakfast all the time in high school and college, as well as any time of the day because they were stuffed with chocolate chips.
I used up the majority of the oats in my pantry, all the chocolate chips I could find, along with some frozen bananas and a sad jar of almond butter waiting to be used up.
They aren’t for everyone, but these are always a 10/10 in my book.
wheat bulgar breakfast bowl? let me explain…
I don’t know what to call her, but I’m definitely going to make her again.
Savory breakfast grain bowls are a new concept to me; they’ve existed for a long time (think congee, "savory oats”, cream of wheat? etc.) but these recipes never came to mind.
Using the rest of the wheat bulgar from the day before, plus avocado, green onions, and a gorgeous fried egg on top with toasted sesame seeds and some seasoning?
THIS was the dish that inspired me to write this post.
I will definitely be making this again.
Bittersweet is the only word I can describe moving out as a post-grad young adult. I’m excited for what’s ahead and living with my hands as wide as I possibly can.
Here’s to a new chapter of life, and whatever the heck it looks like!
With love,
Cara