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.
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.
Today my blog turns 1 month old!! Thank you everyone for your lovely comments and support!! On this day it also happens to be my beautiful sister’s birthday! I would love to wish her a Happy Birthday! Hope she has a lovely one!
The title of my Blog means a bit of everything, its why I will include posts related to various issues that contribute to forming our “lifestyle”. I am not a professional cook or chef myself but cooking and baking are among my hobbies, food is a MAJOR part of my life. I have a good reputation regarding my cooking skills, which is why I will share with you the most popular recipes. Since I am a mom of two, have a fulltime job, and now this blog, my recipes are usually very fast, convenient, and simple. I am very “health” conscious though I tend to use some unhealthy options for lack of time or substitutes. Every month I will throw in a recipe , hope you like them!
This dessert was actually a recipe given to me by a friend I used to work with at my previous job in Lebanon, every time I make it its a huge hit. The basic tiramisu has mascarpone, this one relies on whipped cream and condensed milk instead with the addition of bananas, hence the name “with a twist” 🙂 Yes I know very fattening but I only make it 2-3 times a year and I make it in small portions for control. You can’t use low fat cream as it will not be fluffy like this one, I tried it, it didn’t work. So let’s get started!