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