Monthly Archives: March 2012

Kaikat Al Khaleej

I love having this aroma filled cake for
brunch or with tea, it’s perfect. All of the amazing flavors of the Gulf are
packed into this small package for a beautiful burst of flavors. I prefer
sukary dates which are soft however if you live in the West where good dates
are hard to come by you should soak your dates to become soft before baking for
about 5 minutes in boiling water.

1 cup dates, cut up
1 cup water
1/4 cup butter at room temperature
1 cup sugar
1 egg
1/2 teaspoon vanilla extract
1-1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cardamom
1 pinch saffron threads soaked in 1
teaspoon rose water
Pinch salt
Sesame seeds
1.     
Pre-heat
oven to 350F. In a large mixing bowl add sugar and butter. With a hand mixer
beat until fluffy. Add egg, mix well.
2.     
Add
vanilla, baking powder, cardamom, salt, rose water and saffron, mix then add
flour and water. Mix well. Fold in dates.
3.     
Grease a
loaf pan then sprinkle sides and bottom with sesame seeds. Carefully pour
batter into pan. Place into oven cooking for 50-60 minutes or until a toothpick
comes out clean.
4.     
Carefully
empty pan onto a serving plate, slice and serve.
Yields: 1 loaf cake

Cardamom Iced Coffee

When the weather starts to get warm I absolutely
adore iced coffee.  I am really not a fan
of vanilla or even chocolate coffees so I usually opt for plain. One day I had
the idea to add cardamom to mix as I was making it and it quickly became a
favorite. Cardamom goes along very well with coffee like it does with most
things. You can even make this mixture ahead of time and store in the fridge
minus the ice cubes of course, I do.

2 tablespoons instant coffee
1 tablespoon sugar (or to taste)
1 cup milk
4 tablespoons boiling water
1/2 teaspoon ground cardamom
Ice cubes
Whip cream for topping, optional

1. In a cup
add coffee, sugar, and cardamom and boiling water, stir allowing dissolving. 

2. Add coffee
mixture into a blender cup. Add milk, blend well. Pour into a tall cup adding
whip cream on top.

Yields: 1 cup 

Growing Scallions

About a month ago on Pinterest I saw a post
where a woman tried growing her on scallions at home. I personally use
scallions a lot when cooking. They are not expensive here but I really just
wanted to see if this worked so I tried it out for myself. If you want to try
it for yourself here is what you do. I took my scallions and placed them in a
small jar and added enough bottled water to only cover the roots and bottoms.
Every day I wash the roots in the sink and add fresh water to them. I also sit them
outside my window seal in the daytime for sunlight.
I am really shocked at how green they have
stayed and how fast they have grown. All you do is snip what you need making
sure to keep the bulb and root intact. When growing the top will look a bit
dead and all you do is snip that but not all the way to the bottom, just
keeping a bit. It’s really important to change your water daily because it
would get gross just sitting all the time. When I first started this process I
was using a small glass jar but as time passed I moved them to a larger one
since they grew. I think a clear jar works best so sunlight can get through.

Lemon Pepper Chicken Breast

This is my go to
recipe when I need to get some food on the table for my family yet I do not
feel like cooking. It’s so fast yet it taste great. You can cook some rice as a
side or use the leftover rice that you may have on hand. Oh and did I mention
this is a healthy dish?
4 tablespoons
olive oil
3 chicken breast,
skinless and boneless
1 teaspoon black
pepper
2 tablespoons
lemon juice
1 teaspoon onion
powder
1.     
In a small
bowl add 2 tablespoons olive oil, black pepper, lemon juice and onion powder.
Stir well.  Pour mixture all over chicken
breast, covering well.
2.     
In a sauté
pan on medium heat add remaining olive oil. Place chicken into pan. Cook for
about 7 minutes on each side. Cook through until no longer pink.
Yields: 3
servings.