Swiss Chard and Lentil Soup

This is a recipe of a very flavorful winter soup. The soup is very simple to make and only uses a handful of ingredients and it's very healthy.

Swiss Chard and Lentil Soup
Source: My own recipe
Serves: 8

Ingredients:

11/4 kgs  swiss chard, rinsed well and chopped
1      lg     onion, chopped
1      cup  brown lentils, picked and rinsed
1      cup  carrots, peeled and cubed (optional)
2      cup  potatoes, peeled and cubed
3             vegetable boullion cubes
11/2-2 lt  water
2      tbsp olive oil
salt and pepper to taste
Lemon wedges to serve
  
 Directions:

1.In a large stock pot, pour the olive oil and add the onions. Sautee the onions until translucent.
2.Add all the rest of the ingredients except the salt and pepper.
3.Let the soup simmer on medium heat for about45 minutes until all vegetables are tender and lentils are cooked.
 4.Add salt and pepper to taste.
 5.Serve the soup with lemon wedges.

Beer Battered Fish

Beer Battered Fish

Source: Emeril Lagasse

Ingredients:

8 cups  vegetable oil

13/4 cups  beer

2 large eggs

3 cups flour, in all

1 teaspoon baking powder

Salt and pepper

mixed spices, any blend you prefer with fish

500 gms  white fish fillets, cut into long strips

 

Directions:

1.In a mixing bowl, combine the beer, eggs, 2 1/2 cups of the flour, and baking powder. Whisk the mixture until the batter is smooth. Season with salt and pepper.

2.Season the fillets and remaining flour with the mixed spices. Dredge the fillets in the flour. Turn up the heat to the oil.

3.Dip each piece of fish into the beer batter, covering the fish completely. Shake off any excess batter and place the fish in the hot oil.

4.Fry the fish in two batches, for about 4 to 5 minutes on each side, or until the fish is crispy. Remove the fish from the oil and drain on a paper-lined plate. Season the fish with salt and pepper.

Burghul Bi Dfeen

The recipe i'm posting today is of one of my favorite dishes. This a lebanese dish made with burghul which is basically a whole grain, bulgur is usually sold parboiled,  dried and partially de-branned .  For this dish i'm using the coarse burgul, this dish is traditinally made using lamb but you can use other meats such as beef, turkey or chicken. I have made this dish before using chicken meat from a whole chicken but i prefer the traditional method which uses lamb. This is a very flavorful dish, i hope u give it a try. Usually when using burghul you have to spread it on a flat tray and pick out any impurities but nowadays it is mostly sold clean but you do have to rinse it a couple of times.


To start measure out all of your ingredients.

Set a dutch oven (pot) on medim fire and add the butter or oil whichever you are using then add the onions and stir until golden in color. Once the onions turn golden add the meat and half of the spices and salt. Stir till meat gets browned.

When meat browns add the chick peas and stir for about 2 minutes. Then add enough broth to cover the meat , bring broth to a boil then let simmer for at least 30 minutes till meat is tender.

In the mean time set a skillet on low heat and add the rest of the butter or oil then add the burghul and rest of the salt and spices. Stir to mix the spices well.  Keep stirring for about 3 minutes.

When the meat is tender add the burghul and rest of the broth. Bring to a boil then let simmer on low heat till all liquid evaporates.

Spoon onto a serving platter and garnish with toasted pine nuts. Serve this dish with a green salad or some yoghurt.

Burghul Bi Dfeen:

Ingredients:

11/2 cups burghul, rinsed and drained
2      cups chick peas
250  gms lamb cubes
5      med onions, quartered with roots left intact
2      tsps  salt
1      tsp   cinnamon
1/2   tsp   cumin
1/2   tsp   cardamom, ground
1/2   tsp   black pepper
1/2   tsp   tumeric (optional)
 4-5  cup vegetable broth
3      tbsp clarified  butter or any vegetable oil (divided)
1/4   cup  pine nuts, toasted


Directions:

1.Set a dutch oven (pot) on medim fire and add the butter or oil whichever you are using then add the onions and stir until golden in color. Once the onions turn golden add the meat and half of the spices and salt. Stir till meat gets browned.
2.When meat browns add the chick peas and stir for about 2 minutes. Then add enough broth to cover the meat , bring broth to a boil then let simmer for at least 30 minutes till meat is tender.
3.In the mean time set a skillet on low heat and add the rest of the butter or oil then add the burghul and rest of the salt and spices. Stir to mix the spices well.  Keep stirring for about 3 minutes.
4.When the meat is tender add the burghul and rest of the broth. Bring to a boil then let simmer on low heat till all liquid evaporates.
5.Spoon onto a serving platter and garnish with toasted pine nuts. Serve this dish with a green salad or some yoghurt.

Pretty in pink, sugar cookie cupcakes

I love iced cookies, they look so pretty, almost too pretty to eat. When i had some time on my hands i decided to whip up a batch of cookies and royal icing and get going... I decided i was gonna use my new cup cake cookie cutters and decided on white and pink for the icing colors.

For the cookie recipe i decided on 'Spice brown sugar cut-out cookies, you are free to use any cut out cookie recipe like. This recipe was good choice as the cookies didn't turn out too sweet since i was going to ice them generously with royal icing.

Spiced Brown Sugar Cut-Out Cookies

Source: annie's eats blog

Ingredients:

3 cups all-purpose flour

2 tsp. baking powder

½ tsp. salt

½ tsp. ground cinnamon

¼ tsp. ground ginger

1/8 tsp. grated nutmeg

1/8 tsp. allspice

½ cup sugar

½ cup light brown sugar, packed

16 tbsp. (2 sticks) unsalted butter, at room temperature

1 large egg

1 tsp. vanilla extract

Directions:

Combine the flour, baking powder, salt and spices in a medium bowl; whisk to blend.  In the bowl of an electric mixer, combine the sugar, brown sugar and butter.  Beat on medium-high speed until light and fluffy, 2-3 minutes.  Blend in the egg and vanilla.  With the mixer on low speed, mix in the dry ingredients just until incorporated.  Form the dough into a disk and wrap tightly in plastic wrap.  Chill until firm, at least 30-60 minutes.  

When ready to bake, preheat the oven to 350˚ F.  Line baking sheets with parchment paper or silicone baking mats.  On a lightly floured surface, roll the dough out to about ¼-inch thickness.  Use cookie cutters to form desired shapes and transfer to the prepared baking sheets.  

Bake 10-12 minutes.  Let cool on the baking sheet a few minutes, then transfer to a wire rack to cool completely.  Decorate as desired.

Royal Icing
Ingredients:4 cups powdered sugar, sifted
2 tbsp. meringue powder
5 tbsp. water
Food coloring, to tint icing if desired

Tools:
Piping bag(s)
Squeeze bottles
Toothpicks

Directions:
Combine all ingredients in the bowl of a stand mixer fitted with the paddle attachment.  Mix on low speed until the sheen has disappeared and the icing has a matte appearance (about 7-10 minutes).  Transfer the contents of the mixing bowl to an air-tight container.  This will be the stiffest consistency of the icing, and at this point it is still too stiff to use for decorating.  Add water a very small amount at a time and stir by hand until fully incorporated.  Continue until the icing has reached a consistency appropriate for piping. 
At this point if you need to color your icing  Liquid food coloring can be used but you need to be careful as it could thin out your icing – add powdered sugar as needed to compensate for any thinning that occurs. Gel food coloring is a better choice if available as it doesn't thin out your icing.
 (Remember, if you are having any difficulty piping, it is still too thick.  Add a little more liquid and try again.)  Using a pastry bag, pipe around the edges of each cookie.  Let stand so the icing will set.  Make sure to keep the leftover icing covered at all times when not in use so that it does not begin to harden.
Once all the cookies have been edged, transfer some of the remaining icing to a separate air-tight container.  Thin out by incorporating a small amount of water at a time, until the icing drips off the spoon easily when lifted and then smooths in with that still in the bowl.  If you go too far and the icing is too thin, add more sifted powdered sugar to thicken it again. 
If you need to color your icing  Liquid food coloring can be used but you need to be careful as it could thin out your icing – add powdered sugar as needed to compensate for any thinning that occurs. Gel food coloring is a better choice if available as it doesn't thin out your icing.(I used liquid food coloring with no problems at all as i only needed a drop of it to color my icing).Once the icing has reached the desired consistency, transfer it to a squeeze bottle (or a plastic bag with a hole in one corner), and flood the area surrounded by the piping on each cookie.  If it does not completely spread to the edges, use a toothpick to help it along.  Allow to set.

Oreo Truffles

This a recipe for scrumptious truffles, i knew i had to try these since i first spotted them on (http://www.bakerella.com/). This recipe doesn't call for a lot of ingredients but it does require some effort.

Oreo Truffles:

Ingredients:
200 gms   Philadelphia Cream Cheese
3     pckgs Oreo cookies
White chocolate ( i used vanilla candy melts), to coat the truffles
Bitter-sweet chocolate for drizzling on top

To start:

Dump all of your oreos into the food processor.

Process your cookies till you get fine crumbs.

Next you mix in the cream cheese, you can do that by hand or in the food processor which is what i did.

Then form balls out of the mixture and place them on a sheet to be frozen before coating.

Freeze your oreo balls for about 30-45.

In a double boiler or water bath melt your white chocolate/candy melts.

Dip your oreo balls one by one in the melted chocolate and coat evenly. Here's what i did , i used an egg separator tool to dip the truffles and drain the excess chocolate and used a mini spatula to lift truffles out.

 Place the coated balls on a sheet of wax paper.

When all of the trufles are coated , you can place them in the freezer for a while to speed up the hardening process or wait till they harden on their own.

Once you coating has hardened, melt your bitter sweet chocolate in a water bath and pour into a piping bag or ziploc bag and snip off a tiny bit in the corner.

Drizzle your truffles with the melted chocolate, tada..... that's it. Wait till your chocolate drizzles harden and enjoy!!!!!!

Date Balls

This a recipe for sweet little treats that can be made in no time. They're great to have around the house to enjoy with a cup of tea or incase any guest pops in unannounced as they keep pretty well. This is a very easy recipe that uses only a few ingredients.


Let's get started.

To start you need to pit your dates if not pitted.


Then proceed to grind your almonds.

In a sauce pan on low heat add your butter. When the butter melts add the spices then add your dates. Stir with a wooden spoon and try to mash your dates till they all stick together and fom a paste.

Set the date paste aside till it's cool enough to handle. Then take a small piece in your hand and form a patty or disc, place a walnut half in the middle of the patty then wrap your patty around it to form a ball. Roll your date balls in the ground almonds.

Enjoy!!!




Ingredients:


1    cup  dates
2    tbsp butter, unsalted
1    tsp   ground cinnamon
1    tsp   ground cardamom
1/2 cup  almonds
 walnut halves

Directions:

1. Pit dates.
2. Grind almonds.
3. In a sauce pan set on a low flame melt the butter then add the spice and dates. Mash your dates with a wooded spoon till they all stick together and form a paste.
4. Set the date paste aside till cool enough to handle.
5. Take a small piece of the date paste in your hand and form a patty, place a walnut half in the middle and wrap the patty around the walnut and roll between the plams of your hands to form a ball.
6. Keep going till you use up all of your date paste.
7. Roll you date balls in the ground almonds.

Mjaddara

Whenever i feel like cooking a vegetarian dinner mjaddara is one i opt for most often, it is very simple to make and doesn't involve using a lot of ingredients but it tastes divine. Mjaddar is a middle eastern dish usually cooked using burghul but i like to cook it with rice instead which is sometimes known as 'Mdardara' to differentiate between the two. This dish is usaully served with a green salad or yoghurt.

To start , pour your lentils on a tray or flat dish and pick out any stones or any undesirables. Then rinse the lentils well. Rinse your rice a couple of times and then soak it in water. In a small pot add your lentils and add enough water to cover, boil your lentils on medium heat until almost done. While your lentils are boiling, in a skillet , pour olive oil and set on low fire. Add onions to the skillet and cook till golden brown. When done, remove the onions and set aside and reserve the olive oil. When your lentils are done pour out the liquid , measure, and add enough to measure up to 2 cups. Drain the rice. In the same pot with the lentils add the rice, water, salt and spices. Bring the pot to the boil then let simmer till all liquid has evaporated. Once it's ready, fluff up the mjadara and add 2-3 table spoons of reserved olive oil. To serve, spoon mjadara onto a serving platter and top with onions. Serve with a green salad or some dressed yoghurt.

Ingredients:

1 cup brown lentils
1 cup long grained rice
2 cup water, plus more for boiling the lentils
1 pc  large onion, sliced into half moons
2 tsps salt
1 tsp cumin
dash black pepper
olive oil to fry onions

Monster Cookies

I felt like baking something sweet yesterday so i decided on mosnster cookies because they're Yousef's(my son) favorite cookies. And mmmmmmmm... were they delicious, so that's why i'm sharing the recipe with you.

Here it goes:
I measured out all my ingredients and i'm ready to start...

First mix the first seven ingredients.

Next add the rest of your ingridients, excluding the chocolate chips and M&M's and mix well.

Then add the M&M's and chocolate chips and mix real good.
Then scoop out 1/4 cup fulls of batter on to your baking sheets and bake till golden brown.
These cookies are really yummy, i hope u try the recipe and enjoy them as much as i and my family did.

Here's the recipe and detailed directions:


Monster Cookies
Yield: 26 large cookies
Baking time: 10-12 minutes
Source: Brown eyed baker

Ingredients:
3 eggs
1 cup granulated sugar
1 cup light brown sugar
1 teaspoon vanilla extract
1 teaspoon corn syrup
2 teaspoons baking soda
1 teaspoon salt
½ cup (4 ounces, or 1 stick) unsalted butter, melted
1½ cups chunky peanut butter
4½ cups rolled oats
½ cup all-purpose flour
¾ cup chocolate chips
¾ cup M&M’s

Directions:
1. Preheat the oven to 350 degrees F. Line your baking sheet(s) with parchment paper or spray with non stick spray which is what i did.  If you need to re-use your baking sheet run them under cold water to cool them down.
2. In a large mixing bowl, stir together the eggs, both sugars, vanilla extract, corn syrup, baking soda and salt. Then stir in the melted butter and peanut butter, followed by the oats and flour. Lastly, stir in the chocolate chips and M&M’s. Let the dough rest for 30 minutes.
3. Drop the dough by ¼ cupfuls onto baking sheets. Use your fingers to flatten the dough slightly. Baking for 10-12 minutes, or until the cookies are a light golden brown (mine took 15 minutes). Cool on a rack and then store in an airtight container at room temperature enjoy.