Swiss chard and lentils soup …. سلق و عدس

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Swiss chard and lentils soup is a traditional Old Palestinian  soup that is made with chard, potatoes, whole chickpeas and lots of lemon juice. What you get is a naturally gluten free vegan nutritious, delicious and satisfying meal for lunch or dinner any day of the week.

Ingredients:

  • 1 cup lentils washed 
  • Bunch of Swiss chard
  • 1 small onion diced
  • 2 small potatoes diced
  • 1 cup whole cooked chickpeas drained
  • 1 tsp dried coriander crushed
  • 1/2 tsp cumin powder
  • 1 tsp dried mint
  • 1/2 tsp dried chili crushed ( optional)
  • 2 tbs corn oil
  • 3 cups vegetable broth
  • Juice of 2 lemons
  • 1 tsp dried mint
  • Salt to taste 

Method:

  1. Wash theSwiss chard really good
  2. Wash the lentils 
  3. Cut the stems of the chard leaves and set them aside
  4. Chop the leaves roughly and the stems.
  5. In a medium sized pot heat the 2 tbs of oil and sauté the onion until translucent. 
  6. Stir in the coriander, cumin and chili.  
  7. Stir in the lentils and potatoes.
  8. Add the broth and let cook on a medium low heat for about 30 minutes.
  9. Stir in the Swiss chard and chickpeas and let cook for about 20 minutes more.
  10. Taste the soup to adjust the salt
  11. Turn off the heat and stir in the lemon juice and dried mint.
  12. Serve it hot with lemon wedges and toasted bread.

Enjoy!

Spinach fatteh … فتة السبانخ

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Ingredients:

  • 1 lb ground beef
  • 1 small onion diced
  • 2 tbs corn oil
  • 2 garlic gloves mashed
  • 1 tsp ground coriander
  • Pinch of turmeric 
  • 1/2 tsp cinnamon
  • 1/2 tsp allspice 
  • Salt and pepper to taste
  • 1 cup whole cooked chick peas drained from water
  • 3-4 pita bread cut into squares and deep fried
  • 4 cups organic baby spinach if not available regular spinach works just fine
  • 1 cup water or chicken broth

For sauce :

  • 2 cups plain yogurt
  • 1 clove garlic mashed 
  • Pinch of salt 

For garnish:

  • Toasted nuts, parsley  

Method:

  1. In a large sauté pan heat the 2 tbs of oil on a medium heat stove and add the onions
  2. Sauté onions until translucent and then add the garlic and coriander.
  3. Add in the ground beef and brown it until most liquid absorbed
  4. Sprinkle with the turmeric, cinnamon, allspice, salt and pepper.
  5. Stir in the spinach and let cook for couple of minutes
  6. Add the water to the spinach/ ground beef mixture, cover the pan and let cook for about 10 minutes
  7. Stir in the chickpeas and let cook uncovered for about 5 minutes
  8. Adjust salt and turn of the heat
  9. In a small bowl mix in yogurt, garlic and salt and set aside
  10. In a medium size Pyrex or a serving dish spread the fried pita bread squares
  11. Top it with the spinach/ ground beef mixture
  12. Spread the yogurt on top, and garnish with the nuts and parsley

Enjoy!

Tip: if you like some crunchiness in the bread, donot add the spinach/ground beef mixture and the yogurt until serving time.

French onion soup

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Ingredients:

  • 2 tbs unsalted butter
  • 3 tbs corn  oil
  •  4 cups sliced onions
  • 2 cups beef broth
  • 1 tbs brown sugar
  • 2 tbs apple cider vinegar 
  • 1 teaspoon dried thyme
  •  sea salt and pepper to taste

For serving:

  •  4 slices French bread
  • 4 slices provolone or gruyere cheese
  • 1 cup mozzarella cheese shredded

Method:

  1. Melt butter with  oil in an 8 quart stock pot on medium heat. Add onions and stir occasionally until onions are deep golden brown and caramelized, about 15 minutes. 
  2.  Add  salt, pepper, brown sugar,  vinegar and thyme,  and simmer covered for 30 minutes.
  3. Heat the oven broiler.
  4. Ladle soup into oven safe serving bowls and place one slice of bread on top of each (bread may be broken into pieces if you prefer). Layer each slice of bread with the cheese. Place bowls on cookie sheet and broil in the preheated oven until cheese bubbles and browns slightly.
  5. Enjoy!

Mini chocolate cupcake hearts … ميني كب كيك قلوب الشوكولاتة مع الجاناش

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Ingredients:

  •  1 cup brown sugar
  •  3/4 cup plus 2 tbs all-purpose flour
  •  1/4 cup plus 2 tbs unsweetened cocoa powder, sifted
  • 3/4 tsp baking powder
  •  3/4 tsp baking soda
  • 1/2 tsp salt
  •  1 large egg, room temperature
  •  1/2 cup yogurt, room temperature
  •  1/4 cup canola oil
  • 1 tbs vanilla extract
  •  1/2 cup boiling water
  •   1/2 tsp instant Coffee, it adds a depth t the flavor .

For chocolate ganache:

  •   9 ounces bittersweet chocolate, chopped
  •  1 cup heavy cream

 Method:

  1. To prepare cupcakes,  preheat oven to 350F. Grease muffin tin or line with muffin liners.
  2.  In a large bowl, mix together sugar, flour, cocoa powder, baking powder, baking soda and salt.
  3.  Crack in the egg, spoon in the sour cream, and pour in the oil and the vanilla. Mix with a wooden spoon until just combined.
  4.  Pour in the boiling water slowly. (Be careful not to add all the hot water at once or you will end up with scrambled eggs in the cake batter ) . mix until smooth and liquidy.
  5. Divide batter evenly among prepared muffin cups, about halfway full. Transfer muffin tin to oven and bake for 12 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely. 

To make the ganache:

  1. Place the cream into a microwave safe bowl. Heat the cream in the microwave for 1 minute. When the cream is hot enough, add chocolate pieces and whisk until smooth. 
  2.  Allow the ganache to cool slightly before dipping the cupcakes in it.
  3. Dip each cupcake in the ganache using a fork until all covered.
  4.  Cool the ganache dipped cupcakes on a wire rack and place them in the fridge for an hour before serving.

* Enjoy! 

Here is a video of how to do this recipe

Spinach hummus … حمص بالسبانخ

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This a silky creamy hummus and  adding spinach to it, gives it a nice vibrant hue and a ton of nutrients. It truly tastes like the classic hummus, but it’s way more fun. 

Ingredients:

  • 2 cups whole chickpeas (garbanzo beans) cooked and drained from water
  • 2 cups baby spinach leaves washed
  • 4 tbs tahini
  • Juice of 1 1/2  freshly squeezed lemon
  • 1 garlic clove mashed
  • 1/2 tsp salt, plus more to taste
  • Water as needed
  • Olive oil for topping

Method:

  1. Add everything but the the chickpeas to the pitcher of a blender or food processor. Pulse, until all ingredients turned into a smooth paste.
  2. Add the chick peas and water as needed to get things moving, until the hummus is completely smooth.
  3. Taste and add additional salt if desired.
  4. Transfer into  a serving dish and drizzle with olive oil.
  5. Serve with pita bread 

Enjoy!

Bell pepper chicken stir fry

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Bell Pepper chicken Stir fry is an easy fast and healthy recipe that I serve with white rice.

Ingredients:

  • 3 bell peppers (red, green and yellow) thinly sliced
  • 1 lb chicken breast, cut into pieces
  • 2 tbs corn oil

Marinate:

  • 1 tbs ginger garlic paste (a slice of fresh ginger and a clove of garlic grated)
  • 1/2 tbs corn starch
  • 1 tbs low sodium soy sauce
  • I tbs sweet chili sauce
  • 1 tbs corn starch
  • Pinch of  salt

Sauce:

  • 1 tbs hoisin sauce
  • 1 tsp sugar
  • 1/4 teaspoon sesame oil
  • 1 tsp  cornstarch
  • Pinch of salt
  • Pinch ofof white pepper (optional)
  • 1 cup of water

Method:

  1. Marinate the chicken with all the ingredients in the Marinade, for 15 minutes.
  2. In a small bowl stir in all the ingredients for the sauce until combined.
  3. Heat up 1 tbs  of the oil in a wok and stir fry the chicken until the surface turns opaque, and set aside.
  4. Heat up the remaining 1 tablespoon of the oil and stir fry the bell peppers for couple of minutes.
  5. Transfer the chicken into the wok and stir to combine well with the bell peppers. Add the Sauce (stir it before using so there is nothing settles at the bottom), stir fry continuously until the sauce thickens and the chicken is completely cooked. Dish out and serve immediately with white rice.

Enjoy.  

Baghrir/ 1000-hole Moroccan crepes … البغرير المغربي

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Ingredients:

  • 250 gram fine semolina (1 1/2 cup)
  • 4 tbs all purpose flour
  • Pinch of sat and turmeric 
  • 1 tab yeast
  • 1 tsp baking powder
  • 375 ml warm water (1 3/4 cup)

Method:

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  1. In a blender, pulse in the semolina, flour, yeast, salt, and turmeric until combined.
  2. Add water and  blend on the lowest speed for 2 minutes (the blending time allows the semolina to become finely ground so it thickens the Baghrir batter). 
  3. Add the baking powder and continue blending for 4 minutes more. 
  4. Pour the Baghrir batter into a big bowl, cover with plastic wrap and let rest at room temperature until foamy, about 25 minutes.
  5. To Cook the Baghrir, heat a small non-stick skillet over medium heat. Stir the batter, and use a ladle to pour batter into the hot skillet. Pour carefully and slowly into the center and the batter will spread evenly into a circle. (Do not swirl the pan as you would for a crepe; the batter should spread itself.) Make the Baghrir the size you like.
  6. Bubbles should appear on the surface of the Baghrir as it cooks. Don’t flip the Baghrir, It only gets cooked on one side.
  7. Cook for about two minutes, or until the beghrir doesn’t appear wet anywhere on the surface. It should feel spongy, but not sticky or gummy when you touch it lightly with your finger. 
  8. Transfer the Baghrir to cool in a single layer on a clean kitchen towel. 
  9. Repeat with the remaining batter. 
  10. Serve Baghrir on the side of honey butter or jam.