Tuesday, December 18, 2007
Super easy! :)
1 box of readily breaded eggplant cutlets from Trader Joe's®
1 large can of crushed tomatoes
small onion, chopped
salt & pepper
Whole Wheat Penna pasta (boiled)
Parmesan cheese (Trader Joe's® sells it without animal rennet)
-Prepare the eggplant cutlets according to the instructions on the box right before you're ready to eat
- To make the sauce: Heat a tablespoon of oil oil in a sauce pan, add onion, when onion starts to soften add the garlic. Add some fresh basil leaves if available. Now you can add the crushed tomatoes, and you can add a little bit of water so the sauce is not too thick. Bring the sauce to a boil, then add some salt, pepper, Italian seasoning and simmer for about 20 minutes.
And there you go! you have a delicious, healthy and nutritious meal in minutes! Enjoy! :)
Delicious for breakfast or lunch! :)
1 can Americana® fava beans (you can get it at any Arab store.. I like the Americana brand)
1 chopped tomato
Roasted peppers for garnish
A dash of ground cumin
-Place contents of can in an 8-inch pan, add the cumin and simmer (covered) on medium-low heat until it comes to a boil. Let it cook for about 10 minutes until the fava beans are easily squished with a fork.. that means that they are fully cooked.
-After the fava beans are cooked add some lemon juice to taste then squish half of the beans with the fork.
-Transfer to a plate and garnish with tomatoes, peppers (if you like), and olive oil.
Enjoy this tasty and filling meal with some whole wheat pita bread and a hot cup of tea! :)
Wednesday, December 12, 2007
This recipe is soooooo delicious... I don't usually like pumpkin pie, but this is so yummy... I got the recipe from Hajira! :)
1 (15 oz) can of pure pumpkin puree (NOT the pumpkin for pumpkin pie)
1(14 oz) can of sweetened condensed milk
1.5 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp all spice
1/2 tsp salt
Preheat oven to 425 degrees.
Mix the pumpkin, milk, egg YOLKS (hold onto the whites), and spices
and salt together. Whip the egg whites until they start to form soft
peaks, or at the very least begin to become very foamy - the more you
beat them, the fluffier it'll be. Fold the egg whites into the
Pour it into a pie shell (I usually make it w/ graham crackers and
butter or use a store bought graham cracker crust)- get the bigger size shell not the small one.
Bake for about 15 minutes at 425. During this time, make the topping:
2 tblspn all purpose flour
1/4 cup brown sugar
1 tsp cinnamon
2 tblspns unsalted butter (cut into small pieces)
1 cup chopped walnuts
Mix the flour, sugar, cinnamon together and then add the small pieces
of butter and crumble it into the mixture w/ a fork or pastry
blender, or whatever you want. Then add the walnuts.
After those 15 minutes are up, take the pie out of the oven, and
reduce the temperature to 350 degrees (otherwise, the topping will
get a gross burned taste - trust me!) Sprinkle the topping all over
the pie evenly, and put it back in the oven and bake it for about 45
mins or so, or until you feel it's set... NOTE: the pie will be puffed up when you take out of the oven, don't worry it's normal just sprinkle the topping confidently hehe
Side note: In the pumpkin mixture, I said to add cinnamon, ginger,
nutmeg, etc... you can always get one of those little pumpkin pie
spice containers, they have cloves and some other things in it as
well. I usually add a little pinch of it just for a little extra
something. If you decide to use the pumpkin pie spice instead of the
ones I said to use, add some extra cinnamon separately, because they
add it to the spice, but it's not enough compared to the rest of the
Friday, November 9, 2007
|•||1/2 cup Shortening |
|•||1/2 cup Peanut Butter|
|•||1/2 cup firmly packed brown sugar|
|•||1/2 cup sugar|
|•||1 large egg|
|•||2 tablespoons milk|
|•||1 teaspoon non-alcoholic vanilla extract (or 1/4 teaspoon vanilla powder) |
|•||1 3/4 cups All Purpose Flour|
|•||1 teaspoon baking soda|
|•||1/2 teaspoon salt|
|•||48 kisses chocolates |
|1.||HEAT oven to 375° F.|
|2.||CREAM together shortening, peanut butter, brown sugar and 1/2 cup sugar. Add egg, milk and vanilla. Beat well.|
|3.||STIR together flour, baking soda and salt. Add to creamed mixture. Beat on low speed until stiff dough forms.|
|4.||SHAPE into 1-inch balls. Roll in sugar. Place 2 inches apart on ungreased cookie sheet.|
|5.||BAKE for 10 to 12 minutes or until golden brown.|
|6.||TOP each cookie immediately with an unwrapped chocolate piece, pressing down firmly so that cookie cracks around edge. Remove from cookie sheets to cool.|
Tuesday, October 23, 2007
1 cup butter, melted (that's two sticks)
3/4 cup confectioners sugar
2 teaspoons Baking Powder
1/4 teaspoon vanilla powder (or 1 teaspoon non-alcoholic vanilla extract)
2 1/2 cups flour
Strawberry jam (or any kind of jam you like)
-Preheat oven to 350
-Melt butter and while it cools off mix dry ingredients.
-Mix all ingredients together with a spoon until well blended.
-spread dough with rolling pin and cut into circles using a small cup.
-Place dough circles onto ungreased cookie sheet and bake for about 13 minutes or until light golden.
-Let cookies cool and then spread some jam on one cookie and place another one on top.
-Sprinkle with some confectioners sugar for decoration
If you'd like to make the cookies with a hole in the middle, cut out a smaller circle from the dough before you bake the cookies. From each pair of cookies cut out a smaller circle from one of them.
Sunday, August 19, 2007
(dinner for two, and you may have an extra plate to pack for your husband's lunch the next day)
1/2 box of pasta (any kind you like, I prefer tri-colored pasta)
4 chicken breast cutlets
1/2 cup of zesty Italian dressing
fresh ground pepper
mushrooms, washed and sliced (small box)
1/2 stick of butter
2 tablespoons flour
-Marinade chicken in dressing and some pepper, keep it in the fridge for half an hour before cooking time.
-grill chicken on non-stick grill pan. After chicken is cooked through slice it into strips.
-saute chopped mushrooms in non-stick pan with a tiny bit of oil or butter and some salt. Toss cooked mushrooms with chicken when done.
-Boil pasta until cooked, drain, don't wash it. Then toss with chicken and mushrooms.
-When you're ready to eat -or about a half hour before your husband comes home :) ... start to make the alfredo sauce.
-Melt butter in sauce pan, add flour, mix with wire whisk. Add milk gradually and continue to whisk over medium heat. Keep adding milk until sauce is nice and creamy yet not too thick.
-Add some Parmesan cheese if you like and add salt to taste... sometimes I add 1 or 2 tablespoons of sour cream for more flavor...
-Mix sauce with the pasta mixture and serve.
-Add some chopped parsley for garnish or some chopped sundried tomatoes.
1 cup all-purpose flour
1 cup milk
3 tablespoons butter, melted
1 tablespoon sugar
2 heaping teaspoons baking powder
1/2 teaspoon salt
-Beat egg and vanilla with whisk
-add remaining ingredients, mix well.
Grease heated griddle if necessary (I just used an ungreased non-stick pan). To test griddle/pan, sprinle with few drops of water. If bubbles skitter around, heat is just right.
-Pour batter onto pan from large pitcher or half cup measure. Cook pancakes until puffed and dry around edges. Turn and cook other side until golden brown. (To keep pancakes hot, stack on hot plate with paper towels in between)
-Makes about 6 4-inch pancakes.
Banana Pancakes: beat into mixture, 1 medium banana, cut into 1/4 inch pieces.
Whole Wheat Pancakes: subtitute whole wheat flour for the all-purpose flour and packed brown sugar for the granulated sugar. (I tried this but the whole wheat flour made my pancakes too dry, you might want to only substitute half a cup of flour with whole wheat and use white flour for the other half)
Yogurt Pancakes: substitute 1 1/4 cups plain yogurt for the milk. Decrease baking powder to 2 teaspoons and beat in 1/4 teaspoon baking soda.
Cornmeal Pancakes: Substitute 1/2 cup cornmeal for 1/2 cup of the flour. Subtitute dark molasses for the sugar if desired.
Nut Pancakes: Stir in 1/4 to 1/2 cup chopped nuts.
Blueberry Pancakes: Stir in 1/2 cup fresh or frozen blueberries (thawed and well drained).
Buttermilk Pancakes: Substitute 1 cup buttermilk for the milk. Decrease baking powder to 1 teaspoon and beat in 1/2 teaspoon baking soda.
Wednesday, June 27, 2007
Taken from kraft's food & family magazine.
|1/2 cup hot fudge ice cream topping, warmed|
|1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided|
|1 pkg. (4-serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling|
|8 OREO Chocolate Sandwich Cookies, chopped (about 1 cup)|
|12 vanilla ice cream sandwiches, unwrapped|
|POUR fudge topping into medium bowl. Add 1 cup of the whipped topping; stir with wire whisk until well blended. Add dry pudding mix; stir 2 min. or until well blended. Gently stir in chopped cookies; set aside.|
|ARRANGE 4 of the ice cream sandwiches, side-by-side, on 24-inch-long piece of foil; top with half of the whipped topping mixture. Repeat layers. Top with remaining 4 ice cream sandwiches. Frost top and sides of dessert with remaining whipped topping. Bring up foil sides. Double fold top and ends to loosely seal packet.|
|FREEZE at least 4 hours before serving. Store leftover dessert in freezer.|
Friday, June 1, 2007
1/2 cup flour
3/4 cup confectioners sugar
zest of half an orange
1 tsp. Baking powder
2 Tbs. butter
1 Large can of sliced Peaches in syrup
2 Tbs. confectioners sugar
2 Tbs. corn starch
Juice of 1 orange
2 drops of lemon juice
-Preheat oven to 350
-Mix cake ingredients together with a spoon, then spread in half cookie sheet pan. (it's going to spread really thin, this is really the crust for the dessert). (for a normal size cookie sheet just double up the ingredients).
-Bake in the oven for about 15 minutes or until light golden.
-Let is cool, then spread the peach slices on top.
-In sauce pan, combine: orange juice, lemon juice, peach juice, corn starch and sugar. Bring to boil, and let thicken.
-Remove from heat, pour over cake and peaches.
-Let cool and enjoy!
Thursday, May 31, 2007
3 chicken breast cutlets (or more, depends on how much you need), cut into thin strips
1 tsp fresh ginger
1 tsp sugar
4 Tbs soy sauce
1 Tbs corn startch
4 tsps corn starch
1 clove garlic, minced
1 onion, chopped
1 broccoli bunch, cut
1 1/4 cups water
-Combine: 1 Tbs corn startch, with 1 Tbs soy sauce, sugar, ginger, and garlic with chicken. Mix well.
-Heat 1 Tbs of oil in non-stick skillet, add chicken and stir fry until chicken is done.
-In another pot or skillet, heat Tbs oil, add broccoli and onion. I usually put the lid on for a few minutes so the broccoli can cook from the steam, don't over cook though. Stir in chicken.
- In another bowl. Combine: water, 4 tsp corn startch, and 3 Tbs soy sauce, mix well. Then add this mixture to the broccoli and chicken. Bring to boil, cook and stir until sauce thickens.
Tip: You can add some sliced carrots to this recipe, try it with beef strips too!
Tuesday, May 29, 2007
This recipe is taken from Food & Family magazine.
|12 NILLA Wafers (or a similar wafer), divided|
|1/4 cup thawed Cool Whip Whipped Topping|
|10 slices banana (about 1 small)|
|2 Vanilla pudding snacks (the ready made ones)|
Toss banana slices with small amount of lemon juice.
Everyone who's tried this dessert LOVED it, and it looks pretty too! I used the clear disposable plastic cups! :)
Tuesday, April 17, 2007
This soup is excellent for getting over a cold or flu!
-3 or 4 chicken breast cutlets (cubed)
-carrots (chopped the way you like, cubes or julienne)
-noodles ( I use the very small and thin ones that we put with the rice, "sh3eeriyyeh")
-chicken broth (I usually take the wings and neck of the chicken-on the bone- and make the broth out of that)
-1 tablespoon of vegetable oil
-salt and pepper
-1 cube of chicken broth (if needed)
-Make the chicken broth (scroll down for instructions)
-Fry the chicken cutlets in the oil until the chicken is golden brown, add salt and pepper as needed.
-bring chicken broth to a boil and then drop chicken cubes, celery, carrots, potatoes
-once the veggies are almost cooked, drop in the noodles.
-taste the soup, if you feel it needs some more flavor you can add a chicken broth cube at this point. You might wanna leave off adding salt until after this step because the chicken broth cubes are usually salty.
Chicken broth instructions:
-Place chicken pieces in large pot
-Add water up til about 1-2 inches over the chicken
-bring to boil, let the "white" fat come up on the sruface then take it off with a spatula.
-after no more white stuff comes out, add a chopped onion, some cardamom and let it boil for about 45 minutes on medium-low heat.
-drain the ingredients into a strainer, while saving the chicken broth into another pot :)
Saturday, April 7, 2007
1 cup chocolate chips
1 tbspn shortening
1 box strawberries (about 15)
About 1 tbspn white chocolate chips
1) In a saucepan melt the chocolate chips and shortening on the lowest heat possible (or use a double broiler).
2) Keep stirring just until everything is smooth and creamy. It may take a while since it's on such low heat.
3) Dip the strawberries into the chocolate while it's still warm and smother deliciously. Place them on wax paper to cool.
4) Heat white chocolate chips for 30 seconds in the microwave, then take them out and stir them (they'll be pretty chunky) then heat for another 30 seconds, then take them out and keep sitrring patiently until they melt and become smooth. If you over heat them, they'll become cakelike (trust me).
5) Pour white chocolate chips into corner of ziploc bag, and snip a *teeny* piece off the corner. Squeeze to drizzle smooth whiteness over delicious brown chocolate-covered strawberries.
When you're done, leave them out at room temp for 15 minutes if you want the chocolate to be soft, or put them in the fridge if you want it to be crunchy and snap when you bite into it.
Friday, April 6, 2007
2 1/3 cups flour
1 2/3 cups sugar
1/4 cup bananas (or 3 medium bananas, the more ripe the better)
2/3 cup shortening or vegetable oil
2/3 cup buttermilk or yogurt
1 1/4 teaspoon baking powder
1 1/4 teaspoon baking soda
2/3 cup nuts (chopped), i like to use walnuts
pinch of salt
-preheat oven to 350
-Combine all ingredients, mix with handmixer for 30 seconds on low speed. Then for 3 minutes on medium speed.
-Place batter in greased and floured pan (13x9)
-Bake for 45-50 minutes
(note this picture doesn't include the raisins)
1 cup basmati rice
2 chicken breasts or thighs/drum sticks on the bone
3/4 cup shredded carrots (available at the supermarket)
1 packet of raisins (I use the snack size packets)
garam masala spices, salt, pepper, cinnamon, cumin
1 large onion (chopped)
1 tsp sugar
1 jalapeño pepper, chopped.
- Fry the onion and jalapeno in 2 tablespoons of vegetable oil
-before the onions become brown, add the chicken. Stir the chicken until it becomes white all around :)
-add water and cook the chicken until it is cooked all the way through and tender (I like to simmer it, covered, on medium-low heat until it's completely cooked and almost falling off the bone). Of course you can add the salt and pepper the chicken anytime you like. I usually add it when it's almost cooked.
-Meanwhile, wash the rice and drain it about 5 times.
-In a frying pan, add carrots, raisins, a pinch of cinnamon, a pinch of cumin, and about 1 tsp of sugar, and a tiny bit of oil. We're not looking to cook the carrots here because they are going to cook again with the rice and they might fall apart. Just stir fry for about 2 or 3 minutes.
-Combine washed and drained rice with carrot mixture. Add 3/4 tsp of salt. Along with 1 tablespoon of garam masala spices.
-Add this mixture on top of the chicken. Add water until it covers everything by half an inch.
-Bring food to a boil, let it boil for a few minutes. Simmer and cover for about 20 or 30 minutes until rice is completely cooked.
Monday, March 26, 2007
1 stick butter (melt and wait for it to cool)
3/4 cups brown sugar
3/4 cups white sugar
-whisk those ingredients together first, then in another bowl mix:
2 1/4 cups flour
1 teaspoon salt
3/4 teaspoon baking soda
1/4 teaspoon vanilla powder
1 bag chocolate chips
-heat oven to 350
-add the dry ingredients gradually to the mixture of wet ingredients
-spoon batter onto cookie sheet in the size you like
-bake for about 11 minutes (don't over bake)
2 1/2 cups flour
1 1/2 cups sugar
3 teaspoons baking powder
1/4 teaspoon baking soda
3/4 cup oil
zest of 1 orange
1 cup of fresh orange juice
-preheat oven to 375
-Mix dry ingredients
-beat eggs, sugar, orange zest and oil, with hand blender until fluffy
-add dry ingredients to egg mixture gradually
-when mixture gets thick, start to add orange juice (don't over mix, just until everything is well blended)
-bake for about 35 minutes, or until inserted toothpick comes out clean.
Monday, March 19, 2007
This is an extremely yummy recipe, although I'm not so sure how healthy it is. I got it off of the back of a HUGE bag of Toll House chocolate chips. The recipe is actually for "ChocOatChip Cookies," but I just put raisins instead of chocolate chips. I've made it a few times, and alhamdulillah it always tastes really good.
1 3/4 cup all purpose flour
(for healthier cookies, I use 1 cup all-purpose & 3/4 cup whole wheat flour)
1 tsp baking soda
1/2 tsp salt
1 1/4 cup packed brown sugar
1 cup (2 sticks) butter or margarine, softened
1/2 cup granulated sugar
2 large eggs
2 tbspn milk
2 1/2 cup quick or old-fashioned oats
1 3/4 cups raisins
1 tsp cinnamon (optional)
WHAT TO DO:
1. Preheat oven to 375.
2. Combine flour, baking soda, salt, and optional cinnamon in a bowl. Stir well to mix evenly.
3. In a large bowl, beat brown sugar, granualted sugar, and butter until creamy. (Eat some!) Then beat in eggs and milk.
4. Gradually beat in flour mixture until well mixed. Then stir in oats and raisins. Mix well until everything's evenly coated and smelling delicious.
5. Drop by rounded tablespoon onto ungreased baking sheets.
6. Bake for 9-10 minutes for chewy cookies, or 12-13 minutes for crispy cookies. (I usually do about 11 minutes. Everything in moderation!) Cool on baking sheets about 1 minute before removing to wire racks.
Depending on the size of the dough drops, this will make 3 or 4 dozen cookies, 12 per sheet. You can half the recipe if you prefer =) Enjoy with some delicious tea or a glass of milk or a delicious latte, or deliciously on their own, and praise Allah! Alhamdulillah!
Tuesday, March 13, 2007
4 cups vegetable mix (peas, carrots, potatoes)
1 to 2 tablespoons vegetable oil
3 tablespoons butter
1 cup chopped onion
1 cup chopped celery
2 cups cubed cooked chicken
1 1/2 cups chicken broth (make broth from chicken)
1/2 cup milk
3 tablespoons flour
1 teaspoon curry powder
1 teaspoon salt
1/2 teaspoon fresh ground pepper
1 package puff pastry
-Preheat oven to 400 degrees F.
-Toss vegetables with oil and spread evenly onto a sheet pan. Place into oven and cook until golden brown. (this is to be done if the vegetables are frozen, otherwise you can cook the vegetables any way you like-don't over cook as they will go into the oven again later)
-In a saute pan heat 1 tablespoon of butter and sweat the onion and celery.
-In another saucepan, heat the broth and milk.
-Add 2 more tablespoons of butter to the celery mix and cook out the water. Add the flour and curry and cook for 1 to 2 minutes. Whisk in the hot milk mixture and cook until thickened. Add the salt and pepper. Toss the vegetables and the chicken. Pour into a baking pan, and top with 1 sheet of puff pastry. Place into the oven and cook until puff pastry has browned and the mixture is hot and bubbly, about 25 minutes.
(you can cut the puff pastry into circles and lay them side by side-slightly overlapping- to cover the chicken mixture)
This came out so yummy when I made it, enjoy! :)
Friday, March 9, 2007
Wednesday, March 7, 2007
2 1/2 pounds fresh tomatoes (mix of fresh cherry, vine and plum tomatoes)
6 cloves garlic, peeled
2 small yellow onions, sliced
1/4 cup extra-virgin olive oil
Salt and freshly ground black pepper
3 cups water
2 bay leaves
2 tablespoons butter
1/2 cup chopped fresh basil leaves (optional)
1/2 cup heavy cream
1 maggi chicken cube (optional)
Preheat oven to 450 degrees F.
Wash, core and cut the tomatoes into halves. Spread the tomatoes, garlic cloves and onions onto a baking tray. Drizzle with 1/4 cup of olive oil and season with salt and pepper. Roast for 20 to 30 minutes, or until caramelized.
Remove roasted tomatoes, garlic and onion from the oven and transfer to a large stock pot. Add water, bay leaves, and butter. Bring to a boil, reduce heat and simmer for 15 to 20 minutes.
Wash and dry basil leaves, if using, and add to the pot. Use an immersion blender to puree the soup until smooth, (or pour the soup into a regular blender). Return soup to low heat, add cream. Season to taste with salt and freshly ground black pepper.
(it usually looks nicer than this hehe)
3 eggs (of however much you would like), beaten
sun dried tomatoes (to taste, I used about 1/4 cup with this), chopped
small onion, chopped
1 Medium potato
1 tablespoon of olive oil or vegetable oil
salt & pepper (to taste)
-Set oven to broil
-Peel potato and cook in microwave for about 4 minutes or until done
-Chop potato into thin slices or small cubes
-In large non-stick pan heat oil, add onions and cook until lightly browned
-add in chopped sun dried tomatoes and potatoes, cook for 2 minutes
-add eggs to make a round omelet
-place in oven for 2 minutes (make sure you don't forget them because they'll burn easily!)
serves 2-4 depending on appetite, this is great for brunch, lunch, or even dinner! :)
Wednesday, February 28, 2007
2/3 cup butter/margarine, softened
2/3 cup brown sugar
1 1/2 cups old-fashioned oats
1 1/2 cups flour
1 tsp. baking soda
1/2 tsp. salt
2 large eggs
1 cup dried cranberries
2/3 cup white chocolate chips
-Preheat oven to 375
-Using an electric mixer, beat butter and sugar until light and fluffly.
-add aggs, mix well.
-In another bowl, combine all other ingredients, mix well.
-Gradually start adding the dry ingredients to the butter, sugar, and eggs mixture. (I usually do this in 3 additions). Mix well.
-On an ungreased cookie sheet, place heaping teaspoonfuls of batter about 1 inch apart on each side.
-Bake for 10-12 minutes or until golden brown and delicious!
-Cool on wire rack.
(makes about 2 1/2 dozen cookies)
ENJOY!! and make dua for me afterwards cause they are really yummy! hehehe
I'm only going to post recipes I've tried, and I'll try to always include a picture of it.
have fun and enjoy!