With less than a month left just before the baby is due to arrive, a riot of feelings are bombarding me as I am attempting to get mentally and physically ready. The excitement that our small family (or probably not so little any longer) soon get to meet the tiny person that has been kicking my ribs out for the past months. The nervousness how this baby will influence our family members’s dynamic. And the dread that we won’t have time to hug all our young children and every other enough as we will be drowning under all the duties of each day life.
I don’t consider I can be fully mentally ready for all the adjustments that are coming. But I am at least trying to solve a few practicalities. I have just started filling the freezer with soups, bread and vegetable patties. I have also picked up a tiny variety of new garments for the baby and brought down the ones we saved from Isac from the attic. Isac has been sleeping in our space right up until now but will quickly move in collectively with Elsa. Issues are starting to fall into location, piece by piece.
One bump in the preparations is that David in fact is traveling to Turkey tomorrow and will be there for a number of days for a mission with WFP, meeting Syrian refugees and documenting their stories (he will tell you more about it here on the site quickly). Even if I am not thrilled about the timing, we both felt like this was anything we wished to be involved in. I’m just crossing my fingers that the baby isn’t too keen to come out early (and that he will remain secure down there)!
Recently, I have been creating variations of the Greek dish Gemista (a.k.a stuffed vegetables). The children are loving it and have been shoving there faces full with the stuffing even just before it’s baked.
The standard way of getting ready the rice is to let it cook with each other with the rest of the stuffing elements but because we are using red or black rice, we cook it individually and then add it, otherwise it stains the entire filling and it just doesn’t appear pleasant.
In Greece they normally also add some potato slices in in between the vegetables on the tray and then pour a thin layer of tomato passata to cover the bottom of the tray. This slightly cleaner method operate properly in our family members as the children adore to hold the stuffed veggies with their hands with out obtaining messy. But feel free of charge to include potatoes and tomato sauce for a much more conventional consider.
We used a mix of green, yellow and red tomatoes and peppers and it came out so gorgeous. If you only have red tomatoes, that of course functions as effectively. It is effortlessly made vegan by swapping the feta cheese with tofu.
Gemista – Rice Stuffed Vegetables
200 g/ 1 cup red rice, rinsed
500 ml / two cups water
one tsp sea salt
one kg / two lb mixed tomatoes and/or bell peppers (approx 15 greens, much less if they are large)
1-2 tbsp olive oil or coconut oil
one red onion, peeled and finely chopped
1 clove garlic, peeled and finely chopped
twenty wrinkly black olives, pitted
two tbsp pickled capers, drained
2 tbsp finely chopped fresh mint
two tbsp finely chopped fresh parsley
1 handfull almonds, chopped
2 tbsp lemon juice
4 tbsp raisins or finely chopped dates
150 g /1 cup feta cheese (optional)
one cup all-natural yogurt
1 tbsp olive oil
two tbsp lemon juice
two tbsp finely chopped mint leaves
1 tiny clove garlic, peeled and finely chopped
salt and black pepper
Preheat the oven to 175°C / 350°F.
Location rice and water in a saucepan, bring to a boil, lower the heat instantly and let simmer on reduced heat for as prolonged as instructed on the packet (meanwhile prepare the other elements). Drain if necessary and transfer the cooked rice to a massive mixing bowl.
Trim off the best of every single tomato. Use a small spoon to scrape out the seeds and flesh from the tomatoes and into a bowl. Slice each bell pepper lengthwise and discard the seeds, alternatively trim off each top and discard the seeds (dependent on the shape of the pepper).
Heat oil in a skillet, add onion, olives and capers. Finely chop the tomato flesh and add it together with the seeds and liquid. Sauté for about 15 minutes till soft and fragrant, then transfer to the mixing bowl. Add the rest of the substances and stir to combine. Fill upp the tomatoes and bell peppers with the stuffing, pressing down really gently as you go. Area the caps back on prime of the tomatoes and bell peppers. Spot the greens in a greased ovenproof dish and bake in the oven for thirty-35 minutes or till the tomatoes and bell peppers are soft, golden and have somewhat burnt edges. Whisk with each other the ingredients for the yogurt sauce in a small bowl although the veggies are in the oven.
Serve the stuffed veggies with a drizzle of yogurt sauce and a simple side salad of option.
PS! We are having a supper club at Urban Deli in Stockholm next Monday, 26th September at 17.00. We have created a dinner menu with each other with them and it involves a few smoothies from our new book, warm dishes from our other books and a dessert. We will be there all evening to talk about our books, food philosophy, response concerns and also consider to sit down and chat with all of you. Hopefully we will all have a great and cosy Monday evening. Tickets can be obtained right here!
We have also released a few new merchandise with each other with Urban Deli – a curry, a salad, a smoothie and a scrumptious overnight oats – that are sold as take-away boxes on all their locations.