This past year I have really been looking at the food I buy and what I feed my family, especially my son. It seems that every product in the store these days is filled with preservatives and unhealthy ingredients. It’s pretty ironic how we fill our bodies with the most unnatural processed things when God has blessed us with so many healthy choices. I will be posting healthy kid recipes here at Ya Salam Cooking from now on and I hope they benefit you as much as they have been me.
One of my blog readers wrote in and
requested shrimp biryani and ironically I already had shrimp laid out to cook.
It’s been awhile since I have made Indian food so it actually sounded really
good. When cooking shrimp you have to be really careful not to overcook or else
you get a tough plastic like texture. As soon as the shrimp turns pink it
should be removed from the stove. In the oven the shrimp will be layered with
rice and covered with foil for protection. This is actually a really easy meal
and it will be even easier if you have leftover rice to use. Living in Riyadh
you always seem to have bags of rice in the fridge since every restaurant you
ever go to gives you large bags for takeout. A perfect companion for this dish
is a tomato and onion chutney or my personal favorite plain yogurt.
Pa Amb Tomaquet is the Catalonian’s version of fast food and something that you find everyone eating throughout the day. You could also call this a Catalan version of pizza. The basic version and my favorite is just fresh tomato and a good olive oil spritzed on. However you can
Add whatever toppings you may like upon yours such as cheese, pepperoni or anchovies.
4 slices crusty Italian bread
1 tomato, halved
2 tablespoons shredded cheese
1. Grill bread slices. Take tomato half and rub up and down as your grating onto bread. Drizzle with olive oil, cheese or any other toppings you may like.
Yields: 2 servings
2-1/2 teaspoons yeast
1-1/4 cups warm water
3 cups all-purpose flour
2 teaspoons sugar
1 teaspoon salt
1 tablespoon olive oil
1 egg yolk
1. In a small bowl add yeast, 2 tablespoons of the water and 1/2 teaspoon of the sugar. Sit aside and allow to sit for 5 minutes.
2. In a large mixing bowl add flour, remaining sugar, salt, yeast mixture and a little water at a time until a dough consistency has formed. Knead for 5 minutes. In a plastic bowl add olive oil. Add dough, covering with the oil into the bowl, cover with plastic wrap and allow to sit in a warm place for 1-1/2 – 2 hours.
3. Punch dough down and lay into a working surface (non-stick baking mat), shape into a 12×4 inch loaf, do not make thin. Cover with plastic wrap and allow to sit for 40 more minutes.
4. Pre-heat oven to 400F. In a small bowl add egg yolk and 1 tablespoon of water, mix well. With a pastry brush coat the entire bread with mixture. With a knife carefully cut slits across the top of dough. place bread on a non-stick baking mat on a baking sheet. Place a bowl of water in a heat proof dish and sit on bottom rack.
5. Cook for 30-40 minutes until golden and the bread sounds hollow when knocked on.
Yields: 1 loaf