Hey there, food lovers! If you're anything like me, you probably love the idea of diving into a rich, flavorful Mediterranean meal. But when it comes to actually cooking it at home, you might hesitate. It seems like it could be a lot of work, or maybe you don’t have all the exotic ingredients on hand. Well, popular blogger Yumna Jawad is here to change all that with her brand-new cookbook, The Feel Good Foodie Cookbook. She's making Mediterranean cooking simple, fun, and delicious!
Yumna shares, "The way I cook for my family today is all about creating meals that are easy, packed with nutrients, and full of flavor. These dishes blend my Mediterranean roots with my Midwestern life, making them quick and satisfying. Think of meals that taste like they took hours to prepare, but actually come together in no time. Tonight’s dinner? Sorted!"
Spaghetti With Creamy Yogurt Sauce
(Serves 4)
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8 oz. spaghetti
2 tbsp. olive oil
2 tbsp. pine nuts
3 garlic cloves, minced
1 cup plain whole-milk yogurt
1 tbsp. tahini
1⁄2 tsp. salt
2 tbsp. chopped fresh parsley
Directions:
1. Let's start with a large pot of salted water. Bring it to a boil, then cook your spaghetti until it’s al dente, just like the package says. When it's ready, set aside about 1/4 cup of the cooking water. Drain the pasta and keep it aside for now.
2. In a large skillet, heat up the olive oil over medium heat. Add the pine nuts and let them dance in the pan until they're golden brown and fragrant. This usually takes about 2 to 4 minutes. Once they're ready, scoop them out with a slotted spoon and transfer them to a small bowl.
3. Take the skillet off the heat for a moment. Stir in the minced garlic until it's aromatic, which should take about 30 seconds. Then, add in the yogurt, tahini, and salt. Whisk everything together until you've got a smooth, creamy sauce.
4. Now, bring the cooked pasta back into the picture. Add it to the skillet along with the reserved pasta water. Place the skillet back on the heat and cook, tossing everything together, until the sauce thickens and coats the pasta beautifully. This should take about 1 to 2 minutes. Finish by scattering the toasted pine nuts and chopped parsley over the top. Serve it up hot and enjoy!
PER SERVING: 345 calories, 10 grams protein, 47 grams carbs, 2 grams fiber, 4 grams sugar, 13 grams fat.
Herby White Bean Burgers
(Serves 4)
1 (15 oz.) can white beans, drained, rinsed and patted dry 1⁄4 cup labneh*
1 shallot, chopped
1⁄2 cup parsley, chopped
1 tsp. oregano
1⁄4 tsp. salt
1⁄2 tsp. pepper
1 large egg
1 cup grated Parmesan
1 cup panko breadcrumbs
2 tbsp. olive oil
4 burger buns
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1. Let’s begin by blending the white beans and labneh in a food processor until you get a coarse puree. Once that’s done, toss in the shallot, parsley, oregano, salt, and pepper. Pulse a few times to combine.
2. In a mixing bowl, beat the egg and then add the bean mixture, Parmesan cheese, and breadcrumbs. Mix everything together until it’s well combined. Shape the mixture into four patties, each about a half-inch thick.
3. Heat the olive oil in a large nonstick skillet over medium heat. Once it’s hot, add the burgers and cook them for about 5 minutes on each side until they're golden brown and cooked through.
Serve these beauties in burger buns with your favorite toppings, like lettuce, tomatoes, or a dollop of yogurt sauce.
*To make labneh: Line a fine-mesh sieve with two layers of cheesecloth, leaving about 4 inches of overhang. Place the sieve over a bowl, pour in 32 oz. of plain whole-milk yogurt, and stir in half a teaspoon of salt. Tie the ends of the cheesecloth over the yogurt and let it sit in the fridge for 24 to 48 hours. Once it’s ready, unwrap the labneh and transfer it to a clean bowl.
PER SERVING: 515 calories, 26 grams protein, 70 grams carbs, 9 grams fiber, 3 grams sugar, 17 grams fat.
