Monthly Archives: April 2012
We love having big American breakfasts in
my house so French toast is something I make quiet often. This version is my
favorite because of the buttery croissants. I like to sprinkle powdered sugar
all over the top and serve fresh fruit and freshly squeezed orange juice for a
By the way have you ever wondered if French
toast is really from France? I have because although the name implies that it’s
a very traditional American breakfast food. I am still not sure if France is
where it hails from but it seems that everyone all over the world has a
version. You can check it out here.
Also check out a few new post I have
talking about my new French Press and spices of Saudi Arabia.
3 croissants, torn into chunks
1/4 cup milk
1 teaspoon white sugar
1/2 teaspoon vanilla extract
1-2 tablespoons sunflower oil
1. In a small sauté pan on medium heat add
oil, allow to become hot.
2. In a medium sized
bowl add eggs, milk, sugar and vanilla, with a hand blender mix well.
3. Add bread chunks into eggs mixture allowing
marinating fully, about 20 seconds. Carefully add pieces into hot pan allowing
to brown on each side.
4. Place French Toast on a paper towel to
drain oil, sprinkle with powdered sugar and serve with fresh fruit.
Yields: 2 servings
Growing up I always remember opening the refrigerator
and seeing mommas grapefruit sprinkled with sugar all over the top waiting
until morning so the sweetness could soak down for her breakfast. I always
loved to share them with her. In my
family we always loved the bitterness of grapefruits. I grew up drinking
unsweetened grapefruit juice and still do this day you will find it in my
fridge and a bowl filled with plump pink and orange grapefruits on the counter.
I just so happened to see this recipe floating around Pinterest and knew I
had to try it, I am glad I did its delicious. However if you do this mixture overnight
and sit them in the fridge it will taste just as great and cold.
1 tablespoon white sugar
1/2 teaspoon brown sugar
1 teaspoon ground cinnamon
1. Pre-heat the ovens broiler. Carefully cut
the grapefruit in half and then go around the edges and seams of wedges making
grapefruit easier to remove.
2. In a small bowl add sugars and cinnamon,
mix well and sprinkle all over top of grapefruits.
3. Place on a baking sheet and broil about 3 minutes
until sugar starts to brown.
I am a huge fan of potato and pasta mixes, they are just a perfect match in carb heaven. And with added fresh green arugula added onto anything I surely cannot resist. Seriously, I love arugula so much I would eat it on a peanut butter and jelly sandwich (okay maybe not but you get the point I love the stuff). I love making vegetarian dishes in the hot months and try to add them in rotation as much as possible all that meat daily is not always the best idea. I always wonder when people thought a meal was not complete with a hunk of meat.
1/2 teaspoon fine sea salt
1 cup arugula, torn into small pieces
5-6 medium sized potatoes, peeled and
3 cloves garlic, smashed
1/2 cup diced tomatoes
1 teaspoon dried basil
3 scallions, diced
6 tablespoons olive oil
1 pound spaghetti, cooked
1. In a non-stick sauté pan on medium heat add 4 tablespoons of the olive oil. Add potatoes, cover and allow cooking until tender, mixing from time to time. About 5-10 minutes.
2. Add sea salt, arugula, garlic, tomatoes and basil, mix, cover and allow cooking for a remaining 5 minutes, mixing well.
3. In a large serving bowl drain add pasta. Add remaining olive oil, mixing well. Add potato mixture onto the top. Garnish top with scallions.
Yields: 6 servings
Fattoush has been a long time favorite of
mine especially in the Summer months. When it’s hot I just love eating small
and cool meals. Forget all that heavy rice and large dinners. This colorful Lebanese
salad is made up of the perfect fresh ingredients and topped with a light
dressing that I use for almost all my salads, I love it that much.
1 head lettuce, washed and chopped
1 bunch of parsley, chopped
1/2 bunch mint leaves, washed and drained
3 cucumbers, peeled and chopped
7 radishes, peeled and sliced
2 shallots, diced
3 garlic cloves, smashed
1/2 cup lemon juice
2/3 cup olive oil
1/2 teaspoon paprika
2 tablespoons sumac
Salt to taste
2 pita breads, cut up and fried
In a large salad bowl add lettuce, parsley,
mint, cucumbers, radishes and shallots.
In a small bowl add garlic, lemon juice,
olive oil, paprika, salt and sumac, mix well and pour over salad, mixing well.
Top with fried pita bread and serve.
Yields: 6 servings