Food Recipes #Delicious #HealthyRecipes #EasyFood #Vegan #Vegetables #Recipes

By Fine Cooking staff | Fine Cooking Issue 10 Servings: six to eight. This makes a wonderful dip for vegetables and, of course, pita bread. If you cook your own chickpeas, make sure they’re very tender. Ingredients 19-oz. can chickpeas, or 1 cup dried chickpeas that have been soaked and cooked until very tender 1/2 cup tahini (sesame-seed paste) 1 clove garlic 1/3 cup fresh lemon juice Kosher salt to taste Olive oil for drizzling Cayenne for sprinkling Preparation If using canned chickpeas, drain them, reserving the liquid, and rinse them. If using dried, cooked chickpeas, drain them and reserve 1/2 cup of the cooking liquid. Purée all the ingredients in a food processor until very smooth, adding the reserved liquid as needed. You should have a medium-thick paste (if it’s still too thick, thin it more with water). Season with salt. Transfer the hummus to a shallow bowl, drizzle with olive oil, and sprinkle with cayenne. Serve with pita bread or raw vegetables.

By Fine Cooking staff | Fine Cooking Issue 10 Servings: six to eight. This recipe also works well with okra, spinach, escarole, and chard. Fresh or canned tomatoes may also be added. Ingredients 1/4 cup olive oil 4 large onions, cut in half and sliced 1/8-inch thick 2 lb. green beans, ends trimmed Kosher salt and freshly ground black pepper to taste Preparation In a large frying pan, heat the oil over medium heat. When it’s hot, add the onions. Sauté for a few minutes, until the onions turn translucent. Reduce the heat to low and cook, stirring occasionally, until the onions turn a rich caramel color, 20 to 25 minutes. Rinse the beans in a colander; you want just a small amount of water to cling to them. Add the beans to the onions, stir, and cover the pan. Keep the heat low and cook for about 45 minutes, stirring occasionally. These beans are not served al dente; they should dull in color and become limp. Season with salt and pepper and serve hot or at room temperature.

By Ris Lacoste | Fine Cooking Issue 82 Servings: four to six. This classic Lebanese dish is flavored with hints of cinnamon and allspice. It’s wonderful with any roasted meat but especially good with lamb. Ingredients 1/4 cup extra-virgin olive oil 1 medium onion (about 8 oz.), halved lengthwise, trimmed, and thinly sliced lengthwise (about 2 cups) 1 lb. fresh green beans, rinsed well, stem ends trimmed 1/2 tsp. kosher salt; more as needed 1/4 tsp. freshly cracked black pepper; more as needed 2 cups canned diced tomatoes (from a 28-oz. can), drained 4 large cloves garlic, peeled and thinly sliced 1 tsp. granulated sugar 3/4 tsp. ground allspice 1/2 tsp. ground cinnamon Nutritional Information Preparation In a large (12-inch) skillet with a lid, heat the olive oil over medium heat. Add the onion and cook, stirring occasionally, until soft and lightly golden, 4 to 5 minutes. Add the green beans, salt, and black pepper, and stir well. Reduce the heat to medium low and cook, stirring occas...

Here's a recipe for a yummy Lebanese omelet! It's made with eggs, parsley, and grated zucchini. This meatless dish can be eaten for breakfast, lunch, or dinner! It's also delicious with pita bread and radishes. Ingredients: 2 medium sized zucchinis grated (2 cups of hallowed out zucchini insides) 1 cup chopped parsley 1 small finely diced onion (as fine as you can get it) or half of a medium one 4 eggs 2 pinches of pepper 1 teaspoon of salt Olive oil Instructions: 1. Grate zucchini by using a cheese grater 2. Combine all ingredients (except egg) into bowl 3. In a separate bowl, beat eggs and add to mixture and mix all together 4. Prepare a plate covered with paper towels to place ejjeh after it's removed from the skillet (this will help soak up the excess oil) 5. In heated skillet, add 4 tablespoons of olive oil (may need more as you fry) 6. Once oil is heated, add 1/4 cup of mixture to oil and cook like an omelet, wait until bottom is cooked and then flip it over (arou...

Kefta is a delicious combination of grilled meat, parsley and onions. It tastes amazing wrapped in pita and dipped into homemade hummus. It also tastes great with a side of tabouli! . Preparing kefta is quick and easy and you won't need too many ingredients!  Ingredients: 1 pound ground beef 1 cup of diced white onion or 1 diced small onion 1/2 cup of chopped parsley Salt  Pepper  (Makes 12 kefta pieces) Instructions: 1. Mix beef, diced onion, parsley, 1 teaspoon of salt, and 1/4 teaspoon of pepper in bowl 2. With approximately 2 tablespoons of mixture, mold into hotdog-like pieces  3. Grill on a medium heat grill for 15-20 minutes or until cooked through 4. *Optional* In a separate bowl, chop up about 1 cup of parsley, 1/2 cup of onion sliced the long way, 1/2 teaspoon of sumac and mix together to serve under your grilled kefta Source: Eva's Lebanese Cooking

I do not know you but  really I love a cup of tea or coffe with a piece of cake but ...  homemade. .  I am impressed in the supermarkets  as people buy  cakes or others  for  Tea but really never is the same. Well, I made this cake last night (baking from scracht) and today I finish it. Although sometimes I am very tired I like it (if I can cook at night and the next day finish it. A cake with poppy seeds from a small book that impressed me with its recipes. (Golden : Sweet & Savory baked delights from the Ovens of London's) A couple of young and amazing bakers! I love thinking that somehow with my blog in all these years I have helped with my recipes to eat more healthy and delicious. thanks to all of you Adapted from :  Golden: Sweet & Savory baked delights from the Ovens of London's (Itamar Srulovich & Sarit Packer) Ingredients For the cake batter 190 mg /ml vegetable oil 300 grams granulated sugar 4 eggs 200  grams all purpose...

After all happened  last time (you know) I have had  a terrible fatigue.  Fortunately not for cooking, but to follow an order, make the posts, many of you know  what all we have do  when we have a blog. But I do not want to get carried away, my mom was a fighter and many days she got tired but later was ok. And I love my blog, so many friends and recipes, and always tell the twins if you need a recipe look my blog kids :) They asked for recipes my mom made and I have a lot.  Well anyway, among the things I have done was this Crumble of apples and raspberries, so good. I hope you like the recipe. A hug for all, Gloria Source: La cuisine facile de Nathalie Ingredients 3 medium  appples (Fuji /pink lady or Braeburn) peel and  and cut in cubes 250 grams fresh or frozen raspberries 100 grams brown sugar 25 grams butter 1 teaspoon vanilla extract For crumble 200 grams all purpose flour 100 grams cold butter 50 grams almond podwer 50 grams oat flakes 1 t...

I did not know how to start this post.  But first of all, I appreciate all the love and greetings you have given me here.  Of course it has been (and is difficult) my mom was not only my mommy, she was a very good friend.  I was blessed to have her around and help her as much as I could, we talked every day, and often I would lie next to her to talk or listen to music. Anyway . it's hard. They are many years, sharing, things, life, everything. Well little by little I go back to cooking, I had to do it, because or if I was not going to let myself be carried away by the pain and I do not want to. I also have a family that still expects me to cook, my dogs and rabbits :) This recipe is not complicated but I wanted something simple and rather rustic. And of course I love galettes. Thanks for everything Source : Delicious UK magazine Ingredients 1 1/2 cups almond flour  1 1/2 cups all purpose flour 1/2 cup  plus 2 tablespoons granulated sugar divided 1/2 teaspoon sal...