
Lately, now that I have more time on my hands, I find myself in the kitchen a lot. Cooking has become like art to me, well, it is an art actually. I have become so curious that I find myself browsing though cookbooks in bookstores, and scanning food magazines while I wait in the grocery line. I’ve even taken up listening to a new podcast all about the science and history of food.
And though I may have been feeling the pull toward the culinary arts gradually, I realized that it wasn’t so new. I had always been interested in some form of cooking as far back as grade school. I remember being in my childhood kitchen trying to recreate a recipe for chip dip, that my mother had served at a party a few nights before. Diligently working to combining Miracle Whip with salt, pepper and any other spices I could find. Then there was the cake decorating class I took in the seventh grade, and the time I eagerly convinced my mother to teach me how to make her homemade macaroni and potato salads as a teenager.
I had somehow missed the fact that it wasn’t just the fine arts that intrigued me, but cooking as well. I like the idea of creating little edible masterpieces every time I’m in the kitchen. However, that being said, it has to be easy and it has to be fun. If it is a long drawn out process, recipes that take a great deal of time or are too complicated, I am kind of out. I’ll leave those to my husband!
Mostly it is just me having some fun, playing around and learning what works and what doesn’t. Purely everyday sort of stuff. Until, I got inspired by my favorite food podcast to try something a little more challenging.
After listen to an episode about the history of Chinese American food, I decided to dig a little deeper into my own ancestry and find out what culinary delights it might have to offer. Being a mixture of Irish, Scottish, Canadian and Lebanese it was hard to pick. But since I have always loved Italian food, I decided to go with the Mediterranean side. So, Lebanese it was.
As I explored the rich history of mediterranean food, I stumbled on Maureen Abood and her classic Lebanese Mediterranean cuisine. Perfect, I thought! And as I scrolled through her collection of recipes, it brought back fond memories of the “Syrian food” my Lebanese grandfather and his siblings used to bring to our family gathering on special occasions. The stuffed grape leaves, the Syrian bread, it was all so good!
It didn’t take much convincing for my husband, he was in! And after deciding on an easy dish we were off to the supermarket to source the ingredients for our green bean and lamb stew. It seemed to be about the right skill level for us. “I don’t think we can mess this up,” I confidently said to my husband.
Perhaps a little too simple, we thought, after returning from the store and surveying all the fixings. Hmm, is this going to be good, I mused? Of course, it was best that the recipe wasn’t too complicated, because there is nothing easy about the two of us working together in the kitchen… or anywhere for that matter. We are not good collaborators and I don’t share well when it comes to my kitchen… because it is my kitchen after all! Let’s just say the stew wasn’t the only thing quietly simmering away. But as the delightful aroma started to waft through the air, all was forgiven.
And the results? The green been and lamb stew was amazing! Lip smacking good!! It just goes to remind me that some of the best things in life are the simple, uncomplicated things. The moment making stuff. The mundane stuff I guess, except there was NOTHING mundane about that stew! My Lebanese grandfather would have been proud!
If you are interested in the recipe or want to learn more about Maureen and her Lebanese Mediterranean Cuisine, I have attached a link to her website: https://maureenabood.com/







