Hash brown crusted frittata …. كاسارول البطاطا و البيض

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One of my family favorite dishes for breakfast, made of a layer of hash brown topped with beaten eggs, veggies and cheese and then baked in the oven.

ingredients:

  • 3 cups, shredded frozen hash browns, thawed and drained
  • 4 tablespoons (1/2 stick) butter, melted
  • 3 large eggs, beaten
  • 1 cup half-and-half
  • 3/4 cup diced cooked mortadella ( optional)
  • 1/2 cup diced green onions
  • 1 cup shredded Cheddar cheese
  • Salt and freshly ground black pepper

Method:

  1. Preheat oven to 400 F.
  2. Gently press the drained hash browns between paper towels to dry them as best as possible. In a 9-inch pie plate, toss the hash browns with the melted butter into the plate. Press them into the bottom and up the sides to form a crust.
  3. Bake for 20 to 25 minutes until golden brown and starting to crisp.
  4. Meanwhile, in a large mixing bowl, combine the remaining ingredients.
  5. When the hash brown crust is ready pour the egg mixture over it and return to the oven.
  6. Lower the oven temperature to 350 degrees F and bake for about 30 minutes until the quiche is light golden brown on top and puffed.

This recipe adapted from Paula Deen.

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Falafel tart … تارت الفلافل

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Are you looking for a healthy version of falafel? If yes, then this is the perfect recipe for you.

Ingredients:

  • 4 eggs
  • 1 cup vegetable oil
  • 1/2 cup onion finely diced
  • 2 Garlic cloves mashed
  • 1 cup powdered milk
  • 2 cups parsley finely chopped
  • 1 1/2 cup chickpea flour
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp crushed coriander
  • 1 tbs baking powder
  • 1 tsp dried red pepper (optional )
  • 1/2 tsp cumin
  • Sesame seeds and nonstick spray to coat the tart pan

Method

  1. Preheat oven to 350F./180C.
  2. 1 in the food processor bowl, add all the ingredients but not the sesame seeds mix until all ingredients incorporated.
  3. Spray the tart pan with nonstick spray and then sprinkle the bottom and the sides with sesame seeds
  4. Spread the falafel batter on the tart pan
  5. Sprinkle more sesame seeds on top of the batter
  6. Bake the falafel tart in the middle rack of the preheated oven for about 20-30 minutes or until inserted tooth pick comes out clean
  7. Let it cool on a wire rack for about 10 minute
  8. To serve the tart, smother some hommos dip or tahini sauce on top. And top it with pickles and veggies.

Enjoy!

Tex mex chicken and rice skillet

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Ingredients:

  • 2 tbs vegetable oil
  • 1 can Mexican  style corn
  • 1 lb boneless skinless chicken thighs
  • 1 tbs southwestern seasoning mix
  • 2 cups uncooked long grain rice washed and soaked in water for ten minutes.
  • 2 cups chicken broth
  • 1 1/2 cup salsa verde
  • 2 tbs chopped cilantro for decoration ( optional )
  • 1 cup shredded Mexican cheese blend

Method

  • Over a medium high heat stove, heat 1 tbs of oil in a skillet.
  • In a colander drain corn and pat dry with a paper towel.
  • Add corn to skillet in a single layer. Cook without stirring 5 minutes, until corn caramelized on one side. Remove corn from skillet and set aside.
  • Cut chicken into 1 inch pieces
  • In a bowl mix chicken with seasoning
  • Add chicken to the same skillet and cook for 6 minutes or until center of chicken no longer pink stirring occasionally. Remove chicken from skillet and set aside
  • Add remaining 1 tbs of oil to the same skillet and add rice. Stir until well coated with oil
  • Add broth and salsa and bring to a simmer over medium heat
  • Cover skillet and reduce heat to low
  • Simmer until all liquid is absorbed
  • To serve, spoon rice on the serving plate and add chicken on top
  • Sprinkle with cheese and corn
  • Cover and let stand 5 minutes until cheese is melted
  • Sprinkle with cilantro
  • Enjoy!!

Linguine with clams in lemon garlic sauce

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Ingredients:

• Coarse salt and water for cooking spaghetti

• 1 pound spaghetti

• 2 tbs olive oil

• 2 cloves garlic, smashed

• 1/2 tsp red pepper flakes

• 1 1/2 pounds littleneck clams, scrubbed

• 1 cup vegetable broth

• 2 tbs parsley chopped

• Juice of 1 lemon

• 3 tablespoons unsalted butter

Parsley and lemon slices to garnish

Method:

1. Bring a large pot of water to a boil; salt generously. Add spaghetti, and cook until slightly underdone, about 7 minutes. Drain pasta, reserving 1 cup of cooking liquid. Set aside.

2. Meanwhile, heat oil in a large skillet over medium heat. Add garlic and chile pepper; cook until garlic is golden, about 2 minutes. Add clams and broth, and raise heat to high. Bring to a boil; cover, and cook, shaking occasionally, 2 to 3 minutes, until clams open. Stir in parsley. Transfer to a bowl; set aside.

3. Return skillet to medium-high heat. Add reserved pasta water and lemon juice; reduce until slightly thickened, about 2 minutes. Remove from heat; whisk in butter. Add clam mixture and spaghetti. Cook over medium-low heat until heated through, 2 to 3 minutes. Season with salt and pepper; garnish with parsley and lemon slices.

Butter chicken … الدجاج بالزبدة

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A very delicious chicken dish with silky tomato gravy . Many versions of the recipe exist, typically dressed chicken, traditionally on the bone in India, served off the bone in the United States The chicken is traditionally cooked in a tandoor, but can also be grilled, roasted or pan fried. The gravy needs to be cooked until there is no raw tomato flavor. The sweetness and the color of this dish make it a kids favorite .

Ingredients:

For chicken marinade

• 1 tbs ginger garlic paste

• 1 tsp red chili powder

• 1 tsp coriander powder

• salt

For gravy

• tomato ketchup ( optional )

• cilantro leaves

• 1/2 tsp Crushed Fenugreek Leaves

• 2 slices green chillies

• 1 tsp ginger garlic paste

• 100 ml fresh Cream

• 4 pieces cashew nuts

• 1/2 tbs Sugar

• 1/2 tsp cumin seeds

• 1 tsp red chili powder or less    (depends on how spicy you like it )

• 200 grams tomato diced

• butter 100 grams

• salt to taste

• 1 tsp ginger garlic paste

• 1 medium onion diced

• 500 grams raw chicken slices

• saffron soaked in 2 tsp of hot water for color

Directions:

1 1. cut chicken into thin slices and apply ginger garlic paste, salt, chili powder and  coriander powder . shallow fry in oil and set aside .

2 Keep the oil and the scraping in the pan and add cumin seeds, onion, ginger garlic paste .

3  Fry until onion translucent . Add tomatoes, cashews and other spices and cook covered with little water till everything is mashed up .

4 Let the sauce cool . In a blender purée the sauce until fine and thick in texture .

5 In the same pan add butter and let melt . Add the sauce and some water . Cook on a medium flame . Add sugar, ketchup and cream .

6 To have a beautiful orange color add couple of tsps of Saffron that was soaked in hot water .

7  Now add chicken and let cook for 5 minutes .

8 Decorate with cilantro leaves .

This recipe adapted from chef Vahrehvah.

Buche de noel … سويسرول الشوكولاتة

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for the cake:

• 1/2 cup all-purpose flour

• 1/4 cup cocoa powder

• 1 tsp baking powder

• 1/2 tsp salt

• 4 eggs

• 2/3 cup sugar

• 1/2 tsp instant coffee

• 2 tbs corn oil

Filling

• 1 cup semi-sweet chocolate

• 1/2 cup heavy whipping cream

• 1 cup heavy whipping cream, chilled

For ganache

• 3/4 cup semi-sweet chocolate

• 2 tbsp heavy whipping cream

• Cocoa powder for dusting

Method:

1. Preheat the oven to 350F (180C). Butter a 12X16 inch (30×40 cm) baking tray and line it with parchment paper.

2. In a medium bowl whisk flour with cocoa powder, baking powder and salt. Set aside.

3. In a large bowl add eggs and sugar. Beat with an electric mixer until lemon yellow and foamy. Add oil and mix until well incorporated.  Add instant coffeee and then gradually add flour mixture.

4. Pour the batter into the prepared baking tray and spread evenly into the corners using the back of the spatula.

5. Bake for about 12 minutes until a toothpick inserted into the center comes out clean.

6. Take a parchment paper and sprinkle with cocoa powder. This helps the cake to not stick. Flip the cake over the paper. Remove the parchment paper it was baked with.

7. While still hot roll with the parchment paper inside. You will have to do it while is still hot/warm otherwise it cracks. Let cool completely.

8.Prepare the filling. Place chocolate and cream in a heatproof bowl and place over a pan with simmering water. Melt over low heat.

9. In another bowl whip cream until stiff peaks form. Mix in the melted chocolate.

10. Unroll the cake and spread the chocolate filling evenly over the cake.

11. Roll the cake back up. Refrigerate for at least 1 hour before serving.

12. Dust the roll with cocoa powder. To make the ganache on top for decoration simply melt the chocolate with cream and spread it on top of the cake roll. Let the ganache set for an hour in the fridge and serve.

Turkish red lentil soup … شوربة العدس على الطريقة التركية

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Ingredients:

• 1 cup red lentils, rinsed and drained

• 1 small onion finely chopped

• 1 potato chopped

• 1 carrot chopped

• 1 tbs tomato paste

• 1 tbs pepper paste

• 1 tsp paprika

• 1/2 -1 tsp red pepper flakes depends on how spicy you like it.

• 1 tsp cumin

• 1 tsp ground coriander

• 1 tbs dried mint

• 3-4 tbs vegetable oil

• 5 cups Vegetable or chicken broth

Method :

1 Sauté the finely chopped onion in oil until translucent,

2 Stir in the tomato paste, pepper paste. Cook for 2-3 minutes.

3 Add in the rinsed lentils, potato and carrot, and stir for 1 minutes.

4 Add 5 cups of broth and boil until the lentils are fully cooked.

5 Add spices, and stir.

6 Blend the soup with the hand mixer into a smooth consistency.

7 Crush the dried mint in between your hands.

8 Stir to combine, If it’s too thick add some more hot waterproof broth.

9 Taste it to adjust salt.

10 Serve in a bowl with a piece of lemon and pita bread crackers.