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

I know many of you are in Winter season and that's fine. But let me tell you that here we have a terrible summer with very high temperatures (and coming from years of drought) the other day I read that we are just from the countries most affected by the climate change that has caused by all of us who should take care of our planet. We dont have other. It is a fact that the Antartic poles that have the largest water reserves have decreased. That's why I'm worried about the extreme heat. Today we have 38,3 °C (100,94° F) Im waiting by my autumn! Moving to another point I always cook or bake at any time or season because is my core, my life motiv! So I made these cakes of chocolate and black sesame that had the recipe saved a long time ago. Absolutely delicious. They can be made in small loafs or in a long one. BTW black sesame is really healthy you can read here about it. Here the twins and hubby liked them a lot. Well I send h...

Stuffed Courgette (Kousa Mahshi) Recipe

Courgettes (known as zucchini to Italians and Americans) are beautifully tender vegetables with a fresh, delicate flavour. Courgettes are usually marrows harvested at a young age, although the mature fruit of certain varieties of squash may also be sold as courgettes. For this recipe you will want to use the small, slightly bulbous, pale green variety often sold as Lebanese courgette, or Mexican grey zucchini in the US. Look for firm, heavy-feeling courgettes with unblemished bright and glossy skins. Kousa mahshi is a recipe in which the courgettes are stuffed with a mixture of minced meat and rice, and then cooked in flavourful tomato sauce. You can also use this recipe to make stuffed aubergine, bell pepper, and potato – to name a few. They all are delicious with the tomato sauce-soup. In the Middle East these vegetables are often prepared together. Another stuffed marrow dish of the Levant is called Sheikh al-Mahshi. In this recipe the courgettes are stuffed with meat and spices and...

Stuffed cabbage rolls recipe (Malfouf Mahshi)

Stuffed cabbage rolls make a delicious dish for the colder months! In the Middle East they are often eaten garnished with pomegranate molasses, with some roast meat on the side. Some people like to eat them as they are; others like them with Arabic flatbread or sliced potatoes. In some houses this recipe is prepared together with other stuffed vegetable dishes, such as yabrak or stuffed courgette. We hope you enjoy trying this recipe! Ingredients 1 green cabbage, preferably with tender leaves 1 pound ground meat (fatty OK) 1 large onion 1 cup of rice (sushi, Egyptian, Italian or Turkish, or any medium-grain) 1 head of garlic 1/4 cup of dried mint 1 cup of lemon juice 1 cup of olive oil 11/2 tsp of salt (Spices for the meat) 1/2 tsp of white pepper (Spices for the meat) 4 cups of meat or chicken stock or water Directions 1. Blanch the cabbage leaves in salted boiling water for several minutes until very tender. Drain in a colander and then cut them in 5 inch squares. Reserve the thick s...

Fried Cauliflower with Tahini Sauce Recipe

The tahini sauce here is something special. I think of it as an adult version of peanut butter. Note that if you’d rather not make, or eat, the cauliflower fried, you can eat it blanched, with the tahini sauce, and that tastes darn good too. For the cauliflower: 3 tablespoons salt 1 head cauliflower 3 cups canola oil For the tahini sauce: ½ cup tahini (well-stirred before measuring) 1 small garlic clove, green shoot removed, minced (optional) 1 teaspoon salt ¼ cup water ¼ cup freshly squeezed lemon juice 1 tablespoon chopped flat-leaf parsley To prepare the cauliflower, core the head by cutting at an angle around the core. Wash the cauliflower, then break off florets, about 2-3 inches in size. Blanch the cauliflower: in a large pot, bring 8 cups of water to boil. Add 3 tablespoons salt (this will give flavor to the cauliflower) and return to boil. Add the cauliflower and cook for three minutes, just until the florets are al dente, stirring once or twice. Drain and spread out on a towel...

Grilled Pizza with Za’atar, Tomatoes & Fresh Mozzarella Recipe

Use the grill outfitted with a baking stone to get higher temps than most ovens, and in turn a crisp-bottomed but chewy crust. An overturned heavy-duty sheet pan, preheated in the grill or oven, will also work. Roma tomatoes contain less water and won’t make the crust soggy. The fresh mozzarella can be drained of some of its liquid sliced and set on paper towels, but I tried it both ways and the cheese was not soggy on the pizza even when it was not drained. The dough can be made, of course, by hand, but I found the dough dramatically more beautiful, softer and stickier (which like pizza dough, is better for flatbread) made in the food processor fitted with the metal blade. This recipe is based on Barbara Abdeni Massaad’s Man’oushe. Makes 4 10-inch pizzas, great as appetizers or with a green salad for a meal. Recipe by Maureen Abood 2 ½ cups unbleached all-purpose flour 1 cup cake flour 2 teaspoons salt 1 ¼ cups lukewarm water (90-100 degrees) 1 teaspoon active dry yeast 1 teaspoo...

They looked so good at the grocery store this week that I bought 10 pounds. I froze some of them to use in smoothies and smoothie bowls. We are eating the rest of the fresh in a variety of different ways. This salad uses a whole lot of strawberries and has the extra protein and nutrition of walnuts and feta cheese. It’s pretty, satisfying and can be on the table quickly. Strawberry Feta Spinach Salad Recipe Ingredients: 4 cups Spinach 1 T Extra Virgin Olive Oil 2 T Balsamic Vinegar 1/8 t Black Pepper 2 cups Strawberries, sliced 1 cup Walnuts 1/2 cup Feta Cheese Instructions: Put spinach, olive oil, balsamic vinegar and pepper in a large salad boil. Toss to combine. Add strawberries and walnuts. Toss again. Add feta and toss gently. Recipe Adapted : Strawberry Feta Spinach Salad @ mamalikestocook

COZY AUTUMN WILD RICE SOUP

January 23, 2019

This Cozy Autumn Wild Rice Soup is full of hearty seasonal vegetables and wild rice (plus chicken, if you would like), it’s wonderfully creamy and comforting, and easy to make in the Instant Pot, Crock-Pot or on the stovetop. For those days when you’re craving a cozy, creamy, comforting bowl of soup…I have the perfect new recipe for you. Basically the most delicious, hearty, sweet-and-savory, thick-and-creamy, comforting soup a girl could ask for. COZY AUTUMN WILD RICE SOUP RECIPE This Cozy Autumn Wild Rice Soup is wonderfully creamy and comforting. See tips above for how to modify this recipe to be gluten-free and/or vegan, if you prefer. INGREDIENTS: 6 cups vegetable stock (or chicken stock) 1 cup uncooked wild rice* 8 ounces baby bella mushrooms, sliced 4 cloves garlic, minced 2 medium carrots, diced 2 ribs celery, diced 1 large (about 1 pound) sweet potato, peeled and diced 1 small white onion, peeled and diced 1 bay leaf 1 1/2 tablespoon Old Bay seasoning 3 tablespoons butter...

Flourless Chocolate Orange Cake

January 23, 2019

It's a fabulous dessert for the weekend ahead, no more difficult than a chocolate brownie, the method is actually pretty similar, the caramel cream served with the cake really makes this something special. There is no denying it's on the richer side the spectrum so if you want to lighten it up a little you can always serve it with some poached pear, something fresh to cut through the richness of the chocolate and cream. Flourless Chocolate Orange Cake Recipe This cake is meringue based, which makes it so fluffy on the inside, yet super fudgy at the same time! Ingredients : 200g Unsalted butter 215g 70% Chocolate 5 Large Eggs, Yolks & Whites 145g light brown sugar 45g caster sugar ½ Orange, Juice & Zest Instructions : Melt the butter and chocolate over a bain-marie. Zest 1/2 of the orange and with your fingertips, rub this into the sugar to help release the oils. Whisk the light brown sugar mixture and egg yolks together, until thick and pale - about 3 minutes....

Stuffed cabbage rolls recipe (Malfouf Mahshi)

Stuffed cabbage rolls make a delicious dish for the colder months! In the Middle East they are often eaten garnished with pomegranate molasses, with some roast meat on the side. Some people like to eat them as they are; others like them with Arabic flatbread or sliced potatoes. In some houses this recipe is prepared together with other stuffed vegetable dishes, such as yabrak or stuffed courgette . We hope you enjoy trying this recipe! Ingredients 1 green cabbage, preferably with tender leaves 1 pound ground meat (fatty OK) 1 large onion 1 cup of rice (sushi, Egyptian, Italian or Turkish, or any medium-grain) 1 head of garlic 1/4 cup of dried mint 1 cup of lemon juice 1 cup of olive oil 11/2 tsp of salt (Spices for the meat) 1/2 tsp of white pepper (Spices for the meat) 4 cups of meat or chicken stock or water Directions 1. Blanch the cabbage leaves in salted boiling water for several minutes until very tender. Drain in a colander and then cut them in 5 inch squares. Reserve the thick...

Stuffed Courgette (Kousa Mahshi) Recipe

Stuffed courgette yoghurt stew recipe (Sheikh al-Mahshi)

Courgettes (also known as zucchini, baby marrow, or baby squash) are beautifully tender vegetables with a fresh, delicate flavour. For this recipe you will want to use the small, slightly bulbous, pale green variety often sold as Lebanese courgette, or Mexican grey zucchini in the US. Look for firm, heavy-feeling courgettes with unblemished bright and glossy skins. In this stuffed courgette recipe, the courgettes are stuffed with spiced meat and then cooked flavourful yoghurt. If you like yoghurt stews, you may also enjoy Shakriyeh (Yogurt With Meat) . And if you enjoy stuffed courgette, you may like Kousa Mahshi (stuffed zucchini) . Hollow out the courgettes using a tool like a long apple corer designed for this purpose; you can find them in Middle Eastern food stores. To adapt this recipe for vegetarians, use chickpeas instead of minced beef. Ingredients 2.2 lb small courgette (1 kg) 10 oz ground meat (beef or lamb) 1 large onion, finely chopped 1 tbsp canola oil Salt, to taste ...

Kibbeh Labanieh (Meat Croquettes in Yoghurt) Recipe

Kibbeh Labanieh is like most other Kibbeh dishes , this is a recipe involving a delicate mixture of Habra (lean meat paste) and bulgur wheat. The Kibbeh torpedoes or balls are boiled in yoghurt. Boiled yoghurt is common in the Middle East, it is done to create Shakriyeh (Yogurt With Meat) and Sheikh al-Mahshi (Stuffed Zucchinis With Yogurt Sauce) , and of course there is yoghurt soup. The trick in these recipes is to simmer the yoghurt without letting it curdle. One egg and a tablespoon of starch per kilo yoghurt should normally prevent curdling. Most people use corn starch, but we find that arrowroot powder also works well, perhaps even better. The safest method is to add the egg(s) and the starch to the yoghurt before bringing it to a simmer. Mix it all very well using a (hand)blender and stir the mixture regularly while simmering. It is not (or should not!) be necessary to stir all the time. If curdling happens, you are either letting the mixture boil too vigorously or you will hav...

Lemon curd & yogurt fool ( Postre de lemon curd y yogurt griego )

Here we all love lemon curd and this recipe fascinates everyone. Seriously. I also like that it is mixed with Greek yogurt and it is delicious and lighter, on top you can bring strawberries or raspberries. I use some fresh and other frozen. No problem. You can eat for breakfast or dessert, delicious. This is the typical dessert that can be made at any season of the year depending on the fruits you have (I keep freezing cherries) Hugs for all !! and thanks by be there dears! adapted from : BBC good food Ingredients 4 servings 300 g jar lemon curd (I make my own ) recipe below 500 g greek yogurt 300 g. fresh or frozen strawberry or raspberry 1 tablespoon icing sugar Method Lemon curd and yogurt fool Put the lemon curd and yogurt into a bowl. Fold together slowly for a rippled effect. Divide the mixture between four glasses and chill in fridge. Mix strawberries or raspberries and icing sugar together and gently crush, then spoon with their juices ...

Kibbeh Bil Saniyyeh (Layered Meat Pie) Recipe

Kibbeh Bil Saniyyeh means ‘kibbeh in a tray’ and is one of the easiest kibbeh dishes to make, yet full of kibbeh's delicious nutty flavour. In the Middle East, it is served as a main meal with lentil soup or it’s eaten with Arabic flatbread and a salad, the kibbeh pie then being garnished with lots of lemon juice. Prep time: 55 mins | Cook time: 45 mins | Total time: 1 hr 40 mins Ingredients Filling 3 tbsp olive oil 800 g minced lamb or beef 4 large onions, finely chopped 1 tsp baharat ½ tsp cinnamon (optional) 1 tsp salt 1 ½ tsp freshly ground black pepper 1 tbsp butter 3 tbsp pine nuts Kibbeh 1 ½ cups fine burghul, soaked overnight in 250 ml water, drained well 800 g Habra 2 large onions, finely grated 1 tsp baharat 2 tsp salt 3 tsp freshly ground black pepper 1 tbsp olive oil Directions 1. To make the filling: Heat the oil in a frying pan over low heat and add the meat. Cook, stirring constantly to break up the grains of meat. When the meat is browned and separated and the mois...

Tabbouleh (tangy parsley salad recipe)

Tabbouleh parsley salad is a common side dish in Middle East. Its spicy and tangy flavour goes well with meat dishes, particularly grilled and barbecued meats, and is also delicious with grilled cheese recipes. The dish is normally also served as part of a mazza. Authentic Tabbouleh contains about three quarters of parsley and one quarter of other ingredients. The exact ingredients differ from region to region. The recipe below shows Tabbouleh as it is made in Damascus, where the authentic cuisine normally does not use a whole lot of spices. Instead of (or together with) the black pepper you can use allspice, baharat spice mix, or as they do in Aleppo, Aleppo peppers. Prep time: 40 mins | Cook time: 20 mins | Total time: 60 mins Ingredients 250 g Flat leaf parsley (before trimming the stalks) 30 g Mint leaves 50 g Fine Bulgar wheat Small red onion One tomato 1 tsp Sumac 1/2 tsp Black pepper 1-2 Lemon according to taste Salt 4-5 tbsp Olive oil Directions 1. Start by washing and soaking ...

Habra (Lean Meat Paste for Kibbeh) Recipe

The base of all nearly all kibbeh recipes is Habra, a fat-free meat paste. Traditionally Habra is made using the mortar and pestle, a time consuming process, so sometimes all women of a family or village would work together in making a large batch. Nowadays Habra can easily be made at home using a food-processor. Prep time: 15 mins | Cook time: 40 mins | Total time: 55 mins Ingredients 1 kg inside round meat*, extremely lean 1/4 tsp baking soda 2 tsp salt ice cold water, as necessary Directions 1. Trim and defat inside round cut of meat making sure that it is impeccable and no white spots are visible (ask your butcher nicely and he/she might do this for you). 2. Pass the cleaned meat through the grinder 2-3 times (can also be done by the butcher). 3. At home, pulse the meat in the food processor with baking soda, salt and very little water (approx 1 tbsp). You want enough water to make the meat sticky, but not watery. 4. Separate into 3 500g portions and freeze until ready to use. Sour...

Kibbeh Nayyeh (Levantine Tartare) Recipe

Kibbeh Nayyeh is a raw lamb dish frequently served as part of a mazza in the Levant, garnished with mint leaves, walnuts, and olive oil. It’s normally eaten with a fork (not with flatbread, as you might expect!). Prep time: 20 mins | Cook time: 30 mins | Total time: 50 mins Ingredients 150 g Ground lamb 50 g Fine bulgar wheat Onion one quarter one half Tomato 1 tsp Chilli paste Salt Pepper Walnut Olive oil Directions 1. Soak the bulgar in cold water for an hour. It should double in size and be of equal volume to the meat. Drain and squeeze the extra water 2. Start a food processor on the highest speed then drop the onion while the machine is running. Stop the machine and scrape the sides then run again till the onion is very finely chopped. Add the tomato in the same way. Run the processor for a minute or so. 3. Now add the rest of the meat and bulgar and process in short bursts so it is all mixed but you keep the texture of the bulgar. Move to a bowl and mix by hand. Season to taste 4...

Yabrak (Stuffed Grape Leaves) Recipe

This stuffed grape leaves recipe is, unlike its vegetarian sister Yalanji, a main dish. In the Levant it is commonly consumed with Arabic flatbread and yoghurt. Because stuffing is time consuming, many household prepare Yabrak together with other stuffed vegetable dishes, such as stuffed courgette or stuffed cabbage . It is not uncommon then to have these stuffed Middle Eastern treats together at the same meal! You can use the filling in the recipe below to stuff many a vegetable, including the said courgette and cabbage, and also tomatoes, bell peppers, aubergines, potatoes, etc! Ingredients 500 gm Grape leaves 250 gm White short grain rice (I use basmati rice) 500 gm of ground meat (50% beef – 50% lamb) or use all beef 1 tsp Lebanese spice mix 1/2 tsp Black pepper 1 tsp salt 1-2 fresh lemons Directions 1. I deboned the lamb shoulders and ground it , mixed the lamb meat, beef , washed the rice and left around 1/4 cup of water over the rice and mix it with the meat and spices. In anoth...

Lebanese Lamb & Green Bean Stew Recipe

This recipe combines some popular middle eastern ingredients and is based on the common stewed green bean dish called Loubieh Ruz. I like to add some meat and serve over lemon rice to make this a simple two dish meal. Serves 4 Prep Time 20 min Cook Time 30 min Ingredients 3 cups cut green beans (cooked fresh or canned) 2 cups tomato juice, V8 juice or passata 1 yellow onion, chopped ½ red pepper, diced 2 garlic cloves, minced 1 tbsp sunflower oil 2 cups chopped lamb ½ tsp chile pepper flakes ½ tsp salt ½ tsp cinnamon Instructions 1. Steam the green beans until tender. Set aside. 2. In a deep skillet or wok, heat the oil and stir fry the onions and peppers. 3. After the onion and pepper are tender add the garlic and the meat and cook for about two minutes, stirring often. 4. Add the green beans, tomato juice and spices. 5. Simmer for 20-30 minutes. 6. Serve over rice or as a stew with bread. Notes Beef can be substituted for the lamb. I use thin sliced meat bought at a Chinese groc...

Garlicky Lebanese Lentil Soup with Swiss Chard and Lemon Recipe