Italian meatballs in spaghetti sauce … كرات اللحمة مع صوص البندورة على الطريقة الطليانية

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Delicious and flavorful Italian comfort food that please everyone in the family

Ingredients:

• 1 lb ground beef

• 1/2 cup Parmesan cheese

• 1/3 cup breadcrumbs

• 3 cloves of garlic, pressed or minced

• 1 Tbsp dried basil

• 2 Tbsp dried parsley

• 1 tsp salt

• 1/2 tsp black pepper

• 1 egg

Method:

1. preheat oven to 400F. In a bowl, combine everything except the beef and mix well.

2. Add the beef and blend, trying not to work the meat too much (works best with your hands)

3. Form balls (any size you want) of the meat and place on a cookie sheet.

4. Bake them in the preheated oven for 20 minutes (this could be longer or shorter depending on the size of the meatballs).

5. Place meatballs in the sauce (recipe follows) and simmer for at least a half hour.

6. Serve the cooked meat balls over pasta and garnish with basil leaves.

Enjoy!!

To make the sauce:

Ingredients:

• 12-15 fresh tomatoes (peeled, chopped and blended in a food processor)

• 1/2 onion, finely chopped

• 4 cloves of garlic and 4 tsp dried basil

• 2 tsp black pepper

• 1 tbs sugar (optional)

• 2 tbs olive oil

• 1/3 cup of grated Parmesan or Romano Cheese

Method:

1. Heat the olive oil in a 5+ qt. pot over medium heat, and add the onion.

2. Saute until translucent, stirring often and being careful not to burn it.

3. Add the chopped or pressed garlic.

4. Heat for another one to two minutes, making sure not to burn the garlic, then add all the tomatoes, black pepper, basil and sugar. Stirring often, bring to a low boil.

5. Reduce heat to low and simmer for 2 1/2 hours stirring often.

6. For the first half of the simmer time, do so with the pot uncovered, then cover.

7. Add the cheese, stir in and simmer for an additional 5 minutes or so.

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Sesame cookies … ka’ak bsimsim

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Ingredients:

  • 1 tbs fennel seeds crushed
  • 1 tbs anise seeds crushed
  • 1 tsp mahlab powder
  • 125 gr. or 9 tbs butter softened at room temperature
  • 6 tbs powdered sugar
  • 1/2 cup vegetable oil
  • 2 eggs (1 egg white will be used to brush the top)
  • 2 tbs vinegar
  • 1/4 cup warm water
  • 1 tsp salt
  • 2 1/4 tsp baking powder
  • 3 1/2 cups all purpose flour.

For coating:

1 egg white and 1 cup toasted toasted sesame seeds (optional).

Method:

  1. Preheat oven to 350F.
  2. In a big bowl, whisk together butter, sugar, 1 egg, 1 egg yolk, water, vegetable oil and vinegar.
  3. In another bowl mix flour, salt, mahlab, fennel seeds, anise seeds and baking powder.
  4. Add the dry ingredients into the wet mixture slowly and carefully while mixing with your hands,
  5. Knead everything with your hands until you get a soft non-sticky dough.
  6. Divide the dough into egg size balls.
  7. Roll each ball into a 4 to 6 inches rope.
  8. Connect the ends of the rope together by pressing with your fingers to seal.
  9. Or cut each rope into diamond shape like I did in the first picture
  10. In a small round dish have the egg white ready, and in another big dish add the sesame seeds.
  11. At this point, if you choose not to use sesame seeds for topping, then just dip them in the egg white.
  12. Otherwise dip them in the egg white first and then in Assamese seeds to coat.
  13. Place the cookies on a baking sheet lined with parchment paper.
  14. Bake in a preheated oven until golden brown.
  • Enjoy with a cup of tea!😊

Quince compote … كومبوت السفرجل

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Ingredients:

  • 2 pounds quince (about 3 large)
  • 3/4 cup sugar
  • Optional flavorings: Cloves, star anise and/or whole cinnamon

Method:

1. Peel the quince with vegetable peeler.

2. Cut the quince in half, slice into quarters and cut away the core and seeds.

3. Place cut quince into a bowl of water: As you finish with each quince quarter, place in a large bowl of water to prevent browning.

4. In a medium size saucepan, mix together water, sugar, and any flavorings you like; simmer, stirring until the sugar is dissolved.

5. Add the quince and cover with a lid.

6. Simmer for 30 minutes, or until the quince is turning pink and is tender.

7. Refrigerate in the poaching liquid: When the quince is pink and tender, turn off the heat and either strain and use right away, or refrigerate the quince in the poaching liquid for up to 7 days.

Enjoy!!

Pumpkin soup … شوربة القرع

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Ingredients

  • 6 cups chicken stock
  • 1 1/2 tsp salt
  • 4 cups pumpkin puree
  • 1 tsp chopped fresh parsley
  • 1 cup chopped onion
  • 1/2 tsp fresh chopped sage
  • 1 clove garlic, minced
  • 1/2 cup heavy whipping cream
  • 1/2 tsp crushed red pepper

Method:

  1. Heat stock, salt, pumpkin, onion, thyme, garlic, and peppercorns. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered.
  2. Puree the soup in small batches (1 cup at a time) using a food processor or blender.
  3. Return to pan, and bring to a boil again. Reduce heat to low, and simmer for another 30 minutes, uncovered. Stir in heavy cream. Pour into soup bowls and garnish with fresh parsley or pumpkin seeds.
  4. Enjoy!!

Tahini and walnuts pastries … معجنات الطحينة والجوز

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Flakey  soft dough filled with tahini and walnuts

Ingredients

  • 2 1/2 cups all purpose flour
  • 1 tbs active dry yeast
  • 1/2 warm water
  • 1/2 cup warm milk
  • 1/2 cup vegetable oil
  • 1/2 cup sugar
  • 1/2 tsp salt

 For filling

  • 3 tbs tahini
  • 1 stick (8 tbs) butter
  • 1/2 sugar
  • 1 cup of finely crushed walnuts

For egg wash

  • 1 egg and a drop of vinegar

For topping:

  • Apricot preserve

 Method:
To make the dough:

  1. In the bowl of your stand mixer fitted with the dough attachment, add yeast, sugar, water, milk and oil. Mix to combine
  2. Add flour and salt. Start kneading the dough on medium speed for 4 minutes or until a soft elastic dough obtained. You might need more flour if the dough sticks to the sides of the bowl.

3. Cover the dough with plastic wrap and let rest in an air draft place until double in size (30-45 minutes).

4. Meanwhile, in a small sauce pan and on a medium heat stove melt butter.

5. Stir in tahini and sugar until combined. Set aside.

6. On a well floured surface, knead the dough with your hands to form a log.

7. Divide the log into 16 equal size pieces.


8. Form the dough pieces into balls, arrange them in a floured dish and cover them with plastic wrap.


9. Unroll each ball into a thin disk. Divide the balls into two stacks of 8 disks

10. Spread 2 tablespoons of the tahini mixture on top of the disk

11. Sprinkle 1 tsp of walnuts on top.

12. Repeat the same procedure with the other stack of the 8 disks.

13. Unroll the stack of the 8 layers dough to form a big rectangle

14. With the pizza cutter, divide the rectangle into 8 columns.

15. Twist each column and roll it as in picture.

16. Arrange the pastries in cookie sheet and set aside to rest for 10 minutes

17. Mean while, preheat your oven to 425F.

19. Brush pastries with the egg wash

20. Bake them in the middle rack of the oven until golden brown

21. Microwave the apricot preserve for 30 seconds

22. Brush pastries with the apricot preserve and keep them in an air tight container to maintain freshness.

Enjoy!!

Pumpkin chocolate chip cupcakes

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Ingredients:

  • 1 3/4 cups all-purpose flour 
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/2 cup dark brown sugar
  • 2 large eggs
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1 cup chocolate chips
  • 1/2 cup vegetable oil
  • 1/3 cup milk
  • 1 tsp vanilla extract

Method:

  1. Preheat oven to 350F degrees. Spray two 12-count muffin pans with non-stick spray or line with cupcake liners. Set aside.
  2. In a large bowl, add the flour, baking powder, baking soda,chocolate chips, salt, cinnamon, nutmeg, and cloves together until combined. Set aside.
  3. In a medium bowl, whisk the brown sugar and eggs together until combined. Add the pumpkin, oil, milk, and vanilla until combined. Add the wet ingredients into the dry ingredients and stir until just combined. Do NOT overmix the batter.
  4. Spoon the batter evenly into 14 cups; fill the unused cups one-third full with water to prevent warping. Bake for 17-18 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.
  5. Decorate with Any frosting you like, here I used cream cheese frosting.

Teriyaki chicken and broccoli … ترياكي الدجاج و البروكلي

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This dish is a family favorite, so easy to do and it doesnot take a lot of time. If you are craving Asian, this is the perfect recipe.

Ingredients:

  • 4 cups fresh broccoli 
  • 1 large boneless, skinless chicken breast, diced into 1-inch cube
  • 1 tbsp. vegetable oil
  • 1 tsp. Garlic powder
  • 1/2 tsp. Crushed red chili pepper

For the sauce:

  • 3 garlic cloves, minced
  • ½ cup low-sodium soy sauce
  • ¼ cup water
  • 2 tbsp. rice vinegar
  • ¼ cup dark brown sugar
  • 2 tbsp. cornstarch
  • Sesame seeds for garnish

Method :

  1. To make the sauce, In a small bowl, whisk together all the ingredients and set aside.
  2. In a medium size bowl, mix chicken cubes with the garlic powder and chili pepper, and set aside.
  3. Bring a medium pot of water to a boil and add the broccoli. Blanch the broccoli for 5 minutes then immediately transfer the broccoli to an ice bath (a large bowl of water with ice in it) to stop the cooking process. Set aside.
  4. In a skillet, brown chicken on both sides with vegetable oil over medium high heat. Add the broccoli (excess water drained well) then turn the heat down to medium. Gently pour in the sauce and let thicken, about 5 minutes. Gently toss the ingredients in the sauce until everything is coated well.
  5. Serve it with white rice.

Enjoy!!😊

Notes:

If you’re using frozen broccoli, you will not need to do step 2. 

Make sure you thaw the broccoli out well and drain it of excess water. Add to the skillet the same time the fresh broccoli is added in step 3.