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! :)