Chocolate Drizzled Oatmeal Raisin Cookies

I was craving something sweet but everyone was in bed so I had nothing else to do but bake. I opted for the ever so easy oatmeal raisin cookie, but what is a cookie without chocolate? What a mouthwatering cookie we have here. Quick go grab a glass of milk 1 cup all purpose flour 1-1/2 cups oats 1 teaspoon ginger, ground 1/2 teaspoon nutmeg 1/2 teaspoon cinnamon, ground 1/2 teaspoon baking powder 1/2 teaspoon baking soda 3/4 cup brown sugar 1/3 cup raisins 1 egg, beaten 1/2 cup sunflower oil 4 tablespoons milk 8 squares baking chocolate 1. Preheat oven to 400 F. In a large mixing bowl add four, oats, ginger, nutmeg, cinnamon, baking powder, baking soda, sugar, raisins, egg, oil and milk, mix well. 2. On a lightly greased baking pan drop cookies (about 2 tablespoons) onto baking pan. Bake for 10 minutes. Allow cookies to cool on wire rack. In a microwave safe bowl add baking chocolate. Cook until melted, about 1-3 minutes. With a spoon drizzle chocolate atop cooled cookies. Yields: 10 big cookies

Potatoes Kofta

I was thinking of a different recipe that would sweep my husband off his feet. Therefore, I came up with this. Boy was he ever happy when he saw this on the table, but what was even better was all the ooh’s and ahh’s I got. We could not stop gobbling these little things down and how incredibly filling they are, you do not need anything else on the table. If you really want to play this recipe up make an assortment of side dips. We all love meat and potatoes so this recipe right here is a sure winner. 1 pound ground beef 2 extra large potatoes, boiled and mashed 1 onion, finely diced 4 garlic cloves, diced 1/2 teaspoon pepper 1/2 teaspoon cumin 1/2 teaspoon coriander 1/2 teaspoon kholengan, ground 1/2 tablespoon salt 5 eggs, beaten 2-1/2 cups breadcrumbs Sunflower oil for frying 1. In a large mixing bowl, add potatoes, beef, onion, garlic, pepper, cumin, coriander, Kholengan, salt, 1 egg and 1/2 cup breadcrumbs. Mix well with hands. Add 4 eggs into a bowl and 2 cups of breadcrumbs into another bowl. 2. In a large sauté pan on low-medium heat add sunflower oil, just enough to fry, oil should reach almost half way to kofta when frying. Make sure oil does not start to get to hot. Quickly make mixture into egg size shapes, and then form into a disk shape by gently pressing. Place each kofta into egg mix then roll in breadcrumbs. Add kofta into oil and fry on each side until golden. Remove and drain on paper towels. Yields: 40

Carrot-Zucchini Fritters




Fritters are so versatile and that is what I love most about them. You can practically make anything into one. This is also a great recipe to use when you have too many vegetables and you’re afraid they may spoil.  You can use corn, potatoes, sweet potatoes, peas or zucchini and carrots like I have chosen. You can add dips such as hummus or plain yoghurt which goes perfect with these snacks perfectly.

2 medium zucchinis, shredded
1 large carrot, shredded
1 scallion, chopped
1 egg, beaten
1/2 teaspoon salt
1/2 teaspoon pepper
1-1/2 cup flour
Sunflower oil for frying

1. In a large mixing bowl, add zucchinis, carrots, egg, scallion, salt and pepper, mix well. Add 1/2 cup flour, mix. You should have a dough like consistency if you do not add more flour until you do.

2. Form yolk size balls, and then flatten. In a large sauté pan with enough oil for frying on medium heat, add fritters. Fry on each side until golden.

Yields: 12

Myzithroboureko

This is a really fast and easy dessert to make. Have you had baklava? Well, this is pretty much the same but with a sweet cheese filling, its so fabulous. 1 cup myzithra cheese or any other soft cheese ( I use LaVache Quirit ) 1 egg, beaten 2 tablespoons sugar 1/2 tablespoon cinnamon, ground 6 sheets fillo dough, cut in half 4 tablespoons butter, melted 1. In a large bowl add cheese, egg, sugar and cinnamon, mix well. Preheat oven to 350 F. In an 8x8 baking pan add 3 sheets of the fillo, buttering the top of each with a brush. Pour cheese mix over top 3, continue to layer the next 3 making sure to butter top of each sheet. 2. Bake pastry for 45 minutes or until golden brown. Pour sugar syrup atop pastry, you find the recipe for syrup here. Yields: 8 servings And what is a pastry without some Turkish coffee?

Rustic Lentil Soup and My Ginger Paste



You will never have lentils any other way after you try this recipe. Trust me! This recipe is the top Turkish soup recipe, try it and you will find out why. This is a very filling dish so make some nice warm bread with some tea and relax to an amazing authentic bowl of Turkish lentils.

1 cup red lentils
1 medium onion, finely chopped
1-2 garlic cloves, finely chopped
4 tablespoons butter
3 cups water
1 chicken bouillon cube
4 tablespoons tomato paste
1 teaspoon cumin
1/2 teaspoon crushed red pepper
Salt and pepper, to taste

1.     Wash lentils until water runs clear and is no longer cloudy.

2.      In a 2-quart saucepan on medium heat, sauté onion with butter for 1 minute, add garlic sauté until golden. Add lentils and 1 cup water, stir.

3.      Put the lid on half way and cook for 5 minutes. The lentils will absorb the water quickly, so check often. Add chicken cube, remaining water, tomato paste, cumin, crushed red pepper, salt and pepper. Cook for 10 more minutes with the lid half way on over medium heat.

Yields: 4 servings



I love cooking with fresh ginger. But ginger goes bad so fast before you ever get a chance to use it all. So a great way to save some time and money is make a ginger paste and freeze it, all you have to do is pop it out when you need it and wow you have fresh already done ginger. You can also do this with herbs and garlic, I do.

Just chop your ginger up and add it into a food processor or blender with a bit of water, you want a smooth puree. Place the tray in a plastic freezer bag. When you need some for a recipe simply pop a piece out and there you go.

Hot Cross Buns

Hot cross buns! Hot cross buns! One a penny two a penny - Hot cross buns If you have no daughters, give them to your sons One a penny two a penny - Hot cross buns This rhyme has been in my head for a week, I am going crazy. I guess its better than the usual "Dora the explorer" or "Shes a little princess" song that I have stuck in my head. Ahh life as I mother you have to love it. I have always wanted to make hot cross buns since I was a kid and read this rhyme, something just seemed really cool about them. Why else would they make that rhyme? Do you remember the movie Heidi? That was my favorite growing up. I always wanted to eat bread and cheese so I could pretend to be her when I was playing. Maybe I was just a weird kid, lol. Anyway, I finally made my buns. They were so cute and fun, everyone at my husbands work loved them. 4 to 4-1/2 cups all-purpose flour 1 package active dry yeast 3/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg Dash ground cloves 3/4 cup milk 1/2 cup butter 1/3 cup granulated sugar 3 eggs 2/3 cup raisins 1 beaten egg white 1 cup sifted powdered sugar 1/4 teaspoon vanilla 1 tablespoon milk 1. In a large mixing bowl combine 2 cups flour, yeast, cinnamon, nutmeg, and cloves. In a pan heat and stir milk, butter, sugar, and 1/2 teaspoon salt until warm (120 degree F to 130 degree F) and butter almost melts. Add milk mixture to dry mixture. Add eggs. Beat with an electric mixer on low to medium speed 30 seconds, scraping bowl. Beat on high 3 minutes. Stir in and as much remaining flour as you can. 2. Turn out onto a lightly floured surface. Knead in enough remaining flour to make moderately soft dough (3 to 5 minutes total). Shape into a ball. Place in a greased bowl, turning once. Cover; let rise in a warm place until double (about 1-1/2 hours). 3. Punch dough down. Turn onto floured surface. Cover; let rest 10 minutes. Divide dough into 20 portions. Shape portions into smooth balls. Place balls 1-1/2 inches apart on greased baking sheet. Cover; let rise until nearly double (45 to 60 minutes). 4. Using a sharp knife, make a crisscross slash across top of each bun. In small bowl combine beaten egg white and 1 tablespoon water. Brush mixture of egg white and water over rolls. Bake in a 375 degree F oven 12 to 15 minutes or until golden brown. Cool slightly. For icing, in a mixing bowl combine powdered sugar, vanilla, and milk or juice. Stir in additional milk or juice, 1 teaspoon at a time, until icing is of drizzling consistency. Drizzle icing into slashes atop each bun. Serve warm. Yields: 20 Adapted from Better Homes and Gardens So do you all remember the pickled lemon and garlic that I made? If not go here and check them out. I took a picture of them the other night, this is a month of sitting. Only another month left, I am excited.

No Bake Cookies

My mom used to make these growing up and I loved sneaking in the refrigerator late night and eating them all. I cannot believe I have never made these since they are so simple. They may not be the prettiest cookies around but hey they sure beat most in taste alone. The bad part about these is that you can not just eat one so watch out. 1 cup sugar 4 tablespoons baking cocoa 1/4 cup butter, cubed 1/4 cup milk 1 cup quick-cooking oats 1/4 cup flaked coconut 3 tablespoons peanut butter 1/2 teaspoon vanilla extract 1. In a large saucepan, combine sugar and cocoa; add butter and milk. Cook and stir over medium heat until mixture comes to a boil; boil for 1 minute. 2. Remove from the heat; stir in oats, coconut, peanut butter and vanilla. Let stand until the mixture mounds when dropped by tablespoonfuls onto waxed paper. Cool until set. Yields: 1 dozen

Butter Chicken

I have not been in the cooking mood that I usually am. I truly think it is due to the lack of space in my kitchen. However, we may be moving here soon so I am excited. Anyway back to my point (I know I had one). I have never really used my crock pot much due to the fact when I was pregnant I bought one of those frozen crock meals, well it was the most horrid thing we have ever ate. Therefore, my husband just thought that is how all crock food tasted. It came to me that I have a crock pot and that it’s pretty easy from what I hear, I was sure I could make my husband a crock pot believer. So as you see I have been using it every night for the past few nights and I continue to. The food I have made so far has been nothing less of amazing and so easy. And guess what? He believes! This butter chicken OH MY GOSH you all. I was so impressed with myself that I could not even believe I made this. It was as if someone snuck it in from an Indian restaurant. The chicken was so soft it was actually shredding. 4-5 boneless skinless chicken breasts, diced 2 tablespoons butter 2 teaspoons garam masala 1/2 teaspoon turmeric 2 teaspoons coriander 1/2 teaspoon chili powder 1 teaspoon sunflower oil 1 teaspoon paprika 1 teaspoon ginger, ground 2 garlic cloves, diced 1/4 teaspoon cinnamon 1/2 teaspoon cardamom, ground 1/2 onion, diced 3/4 cup chicken stock 1/2 cup tomato paste 1 tablespoon white vinegar 1/2 teaspoon salt 1 small green chili 1/2 cup yogurt 1/4 cup Half and Half or heavy whipping cream 1. In a 9-inch skillet on medium heat add oil, butter, chicken, garam masala, turmeric, coriander, chili powder, paprika, ginger, onions, garlic, cinnamon, cardamom and salt, mix well. Cook until chicken is lightly white. (Do not fully cook you only want to brown). 2. Add skillet mixture into crock-pot. Add chicken stock, vinegar and tomato paste. Remove top from chili and add to crock-pot whole. 15 minutes before recipe is done add yogurt and cream, mix well. Cook on low for 8 hours or high for hour hours. Yields: 4 servings