Well it is summer season already, not only do we not have time to cook, as most of us are vacationing, we need to eat something light, healthy, easy to make, and most probably have its ingredients lying in our kitchen anyway.
This linguine is one of my favorites it literally takes 10 minutes to prepare and that’s just due to the time cooking the pasta takes.
It’s the 19th of the month again and time for an easy recipe from my favorites, actually it was one my best friend and I abused during university years, and now the addiction has been transferred to my kids.
This is a basic Mac and Cheese recipe but I tend to use different shapes and try lighter versions to not be eaten up by any guilt.
Ok get your pots ready, I am sure most of you have these ingredients ready, it only takes 15 minutes, pasta cooking time included!
What you will need
1 package of Pasta of any kind, here I chose the extra large shell type called Paguri
1 tsp of Olive Oil
Mushrooms you can use fresh or canned, depends on what you have
300 ml Cream, here I used the light version for a lighter meal
8-10 Cheese slices, I used the light version, it is preferable you use real cheese if you don’t mind the calories
Fresh black pepper
A pot of boiling salted water
Boil pasta according to package directions the drain. In the pot drizzle the oil then add the mushrooms and sauté for a while, add the cream and stir on low heat. Start adding the cheese slices one by one and stir till melted. Drop in the pasta, grate some fresh pepper and Voila!
That’s it, if you have parmesan or fresh basil add them to your dish for additional zest!
Well it’s the 19th again, and the blog is now 8 months old, which means its time for one of the very easy and tasty recipes from my kitchen. Since its already heating up, and everyone is switching to lighter foods getting ready for the summer season, I thought this popular dessert would be just perfect. This can be made with sugar free gelatin, and the angel food cake is already a naturally fat-free food. Berries are full of benefits, your nutritionist would be proud.
For this recipe you will need:
1 package angel food cake mix
1 1/4 cups cold water
2 packets (4 servings each) Berry flavor Gelatin (jello) can be sugar-free
2 cups boiling water
4-5 fat free berry flavored yogurt such as Elle & Vire 0% fat free Blueberry
1 packet of frozen mixed berries
Preheat the oven to 180 degrees Celsius. Mix the Angel food cake mix with the water according to packet directions in a glass or metal bowl (not plastic), then put in separate loaf pans without any grease. You can use the angel food cake pan as well but the loaf bread pans are more likely to be available.
Once the cake is done and cooled as per package directions, cut it into small pieces.
Get a nice glass bowl you will put the final assembly in. At the bottom put half of the cake pieces randomly. In a bowl mix the gelatin dessert with the boiling water, mix well, add 1/2 of the berries then put the bowl in fridge for 15 minutes, before it sets.
Pour 1/2 of the gelatin mixture on the cake, layer with half of the fruit yogurt. Put the second layer of cake, gelatin mixture, and the fruit yogurt. Garnish with the remaining berries.
Cool the dessert in the fridge for at least 2 hours, after which the gelatin will set and trifle is ready to devour.
Options: you can have single berry flavor, and you can have individual servings that would look nicer to guests, you can use glass ice cream bowls.
I’m sure you’ll love it,
Bon Appétit !
It is known that Lebanese and the Middle Eastern cuisines in general use lentils in many of their recipes. Variations of soups, salads, and dips can be made with this wonder food. My personal favorite is the Lentil soup (flat greenish one) with added pasta to make it a full meal that is healthy, light, and extremely tasty. All members of the family will love it.
For this recipe you will need:
2 cups lentils/ the flat greenish kind picked and washed
1 onion finely chopped
Water (try to fill the pot to 3 quarters, you might need to add more later on)
3/4 cup small pasta, here I used Conchigliette a small shell like pasta
3 Chicken stock cubes (this will replace salt)
1 TBS ground cumin
1/2 tsp ground cinnamon
1/2 tsp 7 spices
1 lemon squeezed on the side to add optionally to individual bowls
As a first step boil the lentils and combine with the onions, wait until lentils are soft. The good thing about this specific type of lentils is that it cooks quickly. Add the spices, the chicken cubes, and the pasta which will need around 8 minutes to cook. You might need to increase hot water since the pasta will be absorbing a large amount. Make sure the water you add is already hot, in case there are any undone lentils, cold water will halt their cooking.
Stir and taste, you might want to add some salt according to taste. Serve in individual bowls hot, you can a dash of squeezed lemon depending on preference.
The lemon will serve as a flavor booster and a source of vitamin C that will further aid the absorption of iron in the lentils.
This blog is 5 months today, I am overwhelmed with everyone’s feedback keep them coming! For this month I am sharing another one of my favorite recipes: Beef Strogonoff. I have no idea if this is the original recipe I got from mom as I tend to change some ingredients or methods with time. Yet I still promise you, it is one of the best recipes you will ever come across, you will love it!
1 KG Beef sliced julienne
2 TBS Flour
pinch of black pepper
1 TBS Oil (I use canola for health benefits)
2 Large onions diced
300-500 gr Fresh mushrooms sliced
5 green (spring) onions
2 pcs bouillon (chicken stock)
1 tomato peeled and diced ( it can be easily peeled once put in very hot water for a while)
1 Liter Whipping Cream
2 TBS dried oregano
First mix the beef with the pepper and flour. In the meantime heat the oil, start adding the onions and flip until withered. Add the beef and keep stirring until there is no pink in the meat. Add the mushrooms, the green onions, the tomatoes, and chicken stock. Mix all together then add the whipping cream and let them all integrate together and thicken. Once you feel it is done, which is just a few minutes until the cream heats and starts boiling, add the dried oregano, mix and turn the heat off. Try it, you might like to add salt depending on your taste. Be careful not to overcook and burn the cream. For best results you can use cream specially made for cooking.
It is best devoured with tagliatelle pasta or plain white rice as shown in photos above.
It’s the end of the year, and tradition calls for that special dessert for New Year’s Eve: Mont Blanc, a dessert made mainly from chestnuts and formed into a mountain shape, thus the name.I already know many of you are staying in or are hosting parties at home, for that I decided to include the link to this recipe to enable you to get the ingredients on time. Remember this dessert should be consumed within one day.
Mont blanc is a French dessert basically with a soft layer of cake with a pillowy mound of chestnut cream, all topped with strands of sweet nutty chestnut puree. It’s creamy, sweet and earthy with 3 different textures in each bite. So for this dessert we will have the genoise (the cake base), the chestnut puree which can also be store-bought , and the chestnut cream laid on top of the cake.
Bon Apetit and Happy New Year !
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Today my blog is 4 month old,and it’s that time again, time for the monthly recipe from my modest kitchen. As usual a very easy one. Sayadieh, rice with fish, is a traditional Lebanese dish which is very elaborate and time consuming with a large number of ingredients. This is my easy version that is healthy, low in fat, and complete with nutrients. This is a family favorite and an easy way to insert fish into your and your kids’ diet.
To prepare the fish you will need:
1 kg fish fillet preferably Hamour, you can use frozen version if you don’t have access to fresh fish
2 tsp cinnamon powder
2 tsp cumin powder
Juice of 1 lemon
salt and pepper
2 tbs olive oil
For the sauce you will need:
4 onions (the secret to this dish) sliced
2 Tbs olive oil
2 cups fish or chicken stock
1 tsp cinnamon
1 1/2 cups long grain rice, you can use basmati if you prepare its also good
1/2 a cup of slivered almonds
2 Tbs of pine seeds or any other nuts you may choose to decorate your dish
At first prepare the fish fillets by applying oil to a baking try, and sprinkle the fillets with the cinnamon, cumin, salt, and lemon juice to both sides of the fillet , cover with aluminum foil and put in the oven which is preheated to 180 degrees Celsius. After around 10 minutes, turn them around and remove the foil.
In a pot heat the oil and add the 4 sliced onions, keep flipping them until they are caramelized. This will take some time and be careful not to burn them. Add the stock and the spices. Let them simmer well. Then you should blend them with a hand blender until smooth.
In a large put, put the rice and the onion sauce you blended, add around a cup to a cup and a 1/2 of water , mix and cook like you usually cook the rice. Fluff them with a fork from time to time. The rice will become a bit brownish in color due to the caramelized onion.
Check on the fish, turn them around until cooked and golden on both sides. Do not over-cook as they will become rubbery.
In a small frying pan, spray some fat-free oil, heat the pan and add the slivered almonds. Once almonds are golden, remove and add the pine nuts or whatever nuts you chose for sprinkling on top of your dish.
Assemble you dish as the photo above, put the born rice made with the onion sauce, lay the fish fillets and sprinkle the nuts.
Enjoy a very healthy dish full of flavor and benefits.
Bon Appétit !
For the 3 month anniversary of my blog I am sharing this Mexican recipe my mom makes us on the days she wants to guarantee everyone’s satisfaction with her meal choice, this is also my sister’s favorite. Its really easy to make, and very kid friendly. Try it, you will enjoy it!
For this recipe you will need:
My blog is 2 months old already, I would like to celebrate with you by posting this really easy and tasty recipe anyone can do at home.