Dina Lipkind

I am of Jewish-Russian and Irish descent.

My daughter is a beautiful blend of Haitian, Dominican, Russian and Irish!

We live in Brooklyn – and being a foodie family comes naturally as there is a plethora of choices. We are fortunate to be able to access all types of cuisine, we love to cook and entertain at home most of all.

We really enjoy all food but our most favorites that are associated with special holidays or occasions from our family’s diverse background. We celebrate many traditional holidays with our large extended family and look forward to special holiday dishes.

We really enjoy all food but our most favorites that are associated with special holidays or occasions from our family’s diverse background.

Whether it is celebrating Haitian New Year’s – soup ja’mou is always essential; it is a vegetable soup of stewed pumpkin that can be made with meat. Potato latkes are an annual Chanukkah celebration served with sour cream and applesauce. Fresh challah bread we enjoy at Friday night dinner which we enjoy dipping in hummus, babganoush or matbucha – some of our favorite Middle Eastern delicacies.

Rice and peas is a savory CARIBBEAN vegetarian dish that we all enjoy and is often a part of the lunchbox repertoire in our household. I love to MAKE A TWIST that blends many different flavors and can be tweaked to be a bit spicier.

Majedra – rice and lentils

Ingredients:

1 Tbsp olive oil
1 clove of garlic minced
1 c brown rice – rinsed
1/2 c lentils -rinsed as well – I love to use French blue lentils for color and texture
3 c water or veg broth
1 onion – thinly sliced rings
1/2 tsp sea salt
1/4 tsp black pepper

Seasoning: (optional but highly recommended)
1 tsp cumin
1 tsp allspice
1 tsp cinnamon
1/2 tsp nutmeg
** alternative and use 1 Tbsp – saffrito instead of spices if you wish

Heat 1 tsp olive oil
add minced garlic – brown for 1 minute
toast rice and lentils in pan for 1-2 minute
add seasoning and liquid – stir well
bring to a boil and then lower flame and cook for approximately 45 minutes or until fluid is absorbed and the rice is tender
Heat the remaining 2 tsp of olive oil when sizzling add onions and saute till crispy.
Serve with fried onions on top – can be enjoyed as a very savory grain salad.
salt and pepper to taste

Add siracha or chopped herbs if you wish – enjoy!

Thanks Dina for sharing your family and story with us!
You can find Dina Lipkind MS, RDN, CDN at www.dina.lipkind.nutrition.com