My husband had to fly to Dubai last weekend for business so Talal and I had the house to ourselves. I tend to always crave things more when I know that I can not have them and I was really wanting Japanese Hibachi. I thought I would give it a go on my own for our dinner and it turned out pretty good. I made my version much more healthy as you can see. If you have ever had Hibachi in America then you already know about the mayo sauce that comes with it. Us Americans go crazy for that sauce and I have not found it anywhere else but this recipe is pretty accurate and goes along perfect with the meal.
4 skinless boneless chicken breasts, cubed
2 steaks, cubed (I used filet Mignon)
1 small white onion
2 small zucchinis, sliced
3 tablespoons olive oil
8 tablespoons soy sauce
4 tablespoons butter
salt and pepper to taste
1/2 tablespoon sesame seeds
1. In a large saute pan on medium heat add two tablespoons of oil. Add chicken, salt and pepper. Cook until thoroughly done then sit aside. When finished cook steaks then add chicken back into pan. Add onions, butter and soy sauce. Sprinkle seeds on top, mix then remove from heat.
2. In another small skillet on medium heat add remaining oil, zucchinis, salt and pepper. Cover and allow to cook for about 6 minutes or until soft.
1 cup mayonnaise
1/4 cup water
1 tablespoon melted butter
1/2 teaspoon garlic powder
1 teaspoon sugar
1/4 teaspoon paprika
1 dash cayenne pepper
1. In a bowl whisk add all of the ingredients together until the sauce is creamy. Add a small amount of water at a time until you get the consistency you want. Refrigerate over night for best results.
Moussaka has always been a meal I enjoy regardless if it’s the Greek version or this Saudi one. This is a typical dish that is served in a Saudi home for dinner. We usually make samboosas, salad and some sort of soup to serve alongside it.
1 large eggplants
2 tomatoes, sliced
2 green peppers, cleaned and sliced
1 pound cooked ground beef or lamb
1 large potato, cleaned and sliced
1 large white onion, minced
1-1/2 cups water
1 tablespoon tomato paste
salt and pepper to taste
2 garlic cloves, minced
1 teaspoon ground cumin
juice of 1/2 lemon
1/2 cup olive oil
Parsley, chopped for garnish
1. Peel the eggplants into strips (2cm slices). In a saute pan on medium heat add oil. Fry then arrange at the bottom of a baking dish. Next later potato slices.
2. Preheat oven to 350F. In the same saute pan add onions and garlic, cook until tender. Add tomato paste, salt, pepper, cumin, water and lemon juice, bring to a full boil then remove from heat.
3. Our the sauce on top of vegetables in the baking dish. Add the meat then later with green peppers and tomato slices. Cover the top with foil and cook for 1 hour. Garnish the top with parsley.
Yields: 6-8 servings
These may 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.
If you plan on freezing like I do after I make one for lunch, then just shape the patties and wrap in a small packet of aluminum foil. I then add 3 packs per freezer bag and freeze until needed.
1 medium red onion, chopped
2 garlic cloves, smashed
1 medium carrot, grated
1 tablespoon olive oil
1/2 teaspoon dried thyme
2 slices white bread, crust removed
1 pound lean ground beef
1. In a 9-inch skillet on medium heat, add olive oil. Add onion, garlic, carrot and thyme. Cook until under is tender, about 3 minutes.
2. In a food processor, add onion mixture and bread. Pulse until well combined. In a bowl, add beef and mixture. With hands combine well until through mixed.
3. Place burgers on a hot grill. Cook until no longer pink, about 5 minutes on each side.
Yields: 8-9 mini burgers