To Freeze I bake, wrap individually in foil packets then place 3 in a freezer bag. When needed I simple pop the foil packed into the oven at 350F for about 15 minutes.
For quite a while I have heard that chocolate and zucchini mix quiet well together and have wanted to try it. Yesterday I finally decided to make my family a ‘chocolate cake’ but with the added benefits of crisp zucchini, golden olive oil and fresh yogurt. I was extremely pleased with the outcome it was moister than any cake that I have ever had. You can sprinkle powdered sugar over the top like I have or serve with fresh fruit just make sure you do not tell anyone your secret healthy ingredients.
These make look like the usual burger but I have tried to add only healthy things and chose baking or grilling over frying to get less fat. My son will never eat onions but I have found that grinding red onions which have a sweeter taste into his food goes unnoticed. Actually you can get away with grinding most healthy things into kids food for an added boost. Making all the ‘junk’ that kids like in a healthy way not only taste better but it really pays off in the long run. Buy rolls in your grocery store for the mini burger buns.
When it comes to a lot of foods I do opt for making them myself over the pre-made stuff. I never buy canned foods and I try to always eat fresh or frozen. I think those are some really important things we should all do. Recently I have really put my foot down when it comes to what I feed my son. I have been making all his food as healthy as I can and in batches so that I can freeze then use as needed. Any mother knows that it’s exhausting trying to get a four old to eat especially the right choices. But in the end you will feel a lot better knowing your little ones are eating meals that are actually good for them then giving in to all that pre-made frozen junk and fast food.
To freeze I cut squares out of aluminum foil then place 4-5 nuggets into each one and wrap. I do this until all the nuggets are finished and I place into zip-lock freezer bags making sure that most of the air is out the bag. When re-heating you simply place the foil back in the oven and bake until warm. 2 cups crushed cornflakes 1/2 teaspoon salt 4 tablespoons chopped parsley 1 cup buttermilk 4-5 chicken breast, skinless and boneless 1. Add buttermilk into one bowl, sit aside. In a another bowl add cornflakes, salt and parsley, mix and sit aside. 2. Pre-heat oven to 400F. Lay a non-stick baking mat on a baking sheet, brush lightly with olive oil. 3. Cut chicken into small pieces. Coat in buttermilk then roll in cornflake mixture. Place on baking sheet. Bake for 10 minutes, remove and flip chicken and then bake for a remaining 10 minutes.
Yields: 25-30 nuggets
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.
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 12x4 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
8 ounces skinless chicken breast
2 tablespoons olive oil
1 shallot, finely chopped
4 garlic cloves, smashed
1 teaspoon paprika
juice of 1 lemon
2 tablespoons chopped fresh parsley
salt and pepper to taste
1. Sandwhich the chicken breast between two sheets of plastic wrap. Beat out evenly with a rolling pin until the breast are 1/4 inch thick.
2. Cut the chicken into strips. Heat the oil in a saute pan on medium heat. Stir fry the chicken, shallot, garlic and paprika until thoroughly cooked. Add the lemon juice and parsley, salt and pepper.
1 large egg yolk, at room temperture
1 teaspoon white vinegar
5 tablespoons sunflower oil
5 tablespoons olive oil
4 garlic cloves, smashed
1. Place the egg yolk and vinegar in a food processor or blender. With the motor running add the olive oil, 2 teaspoons at a time.
2. When the olive oil has been added, add the sunflower oil in the same way, until it resembles mayonnaise. If it is to thick, add a little more vinegar. Stir in the garlic and salt to taste, chill.
Yields: 4 servings
Foul and tamees is truly a Saudi favorite and one of my personal favorite meals. Saudis usually eat this meal late but sometimes it can bought for breakfast. Notice I say bought and not made because well Saudis never make it. You can find it everywhere and it’s practically free. My husband and I prefer the foul made at certain places and everyone seems to also have their favorite spots. The picture above is tames and foul from our favorite hole in the wall place. We love foul with lots of stuff on top; this is what we always get. It has tahini, tomatoes, salata hara, peppers, cheese and eggs and it is amazing. I have had so many requests for this dish so I got the recipe from my mother in law, I hope you enjoy it.
1 cup split fava beans (soaked overnight)
2 small onions, minced
1/3 cup olive oil
1 tablespoon cumin
1 tablespoon pepper
2 garlic cloves, smashed
6 small tomatoes, chopped
1/2 cup cilantro, chopped
1/2 tablespoon salt
3 cups water
1. On medium heat add oil, onions and garlic, cook until tender.
2. In a saucepan on high heat add water, beans and onion mixture. Cook until water has boiled out. Lightly mash beans.
3. Add tomatoes, cumin, pepper and salt . Simmer until thoroughly cooked. Remove from heat and add cilantro, mix well.
Turkish Puffy Bread by cindy star blog
Grofarbraud by Notitie van Lien
Irish Soda Bread by Judy's Gross Eats
Italian Challah by Bread Experience Blog
Silesian Wedding Poppy Cake by 1x umruehren bitte aka kochtopf
Japanese Cream Bread by Cooketteria
Kesra by This Little Life of Mine
Ka'ak bil Simsim by Maroc Mama
Pita Bread by Anasbageri
Chocolate Gugelhipf by Hefe and Mehr
Orange Chocolate Toasted Pecan Sticky Buns by Parsley, Sage, Dessert and Line Drives
Pane Sicano by Living in The Kitchen with Puppies
Tangzhong by easier than pie
Limpa by Zesty Indian Kitchen
Bread Cones by SweetHeart DIary
Portuguese Bread Rolls by My Discovery of Bread
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