Broccoli & Cheese Rice

A friend of mine made something like this a while back, and as I was running out of time and ideas for dinner, I decided to try it!

When my little boy eats nonstop, I know I did well. I served this with sauteed catfish, it was quick and easy.


WHAT YOU NEED: (Serving 3-4)

½ cup of broccoli
1 cup of uncooked rice
2 cups of water
2 tsp of olive oil
2 tbsp flour
1 tbsp butter
¾ cup of milk (or ½ cup of cream)
¾ cup of cheese
2 cloves of garlic crushed
Salt & pepper
Crush red pepper (optional)
Oregano (optional)

LET’S GET STARTED

1) Stir fry broccoli & garlic in oil (add red peppers and oregano)
2) Add rice, and mix thoroughly
3) Add water, and put temperature on high until it boils, then put back to low heat covered until cooked.
4) Mix cold milk and flour, then put on a pan and bring to a simmer.
5) Add cheese of your choice, until well melted, then add the butter and mix well.
6) Add the cheese sauce to the rice, and mix with a fork!


That’s it!

Lunch Today: Mint Corn & Spanakopita

Ok, at first when I saw this on TV, I thought, are you serious? MINT CORN??? But then today, as I tried to tackle this lunch thing, I noticed I had corn, mint, and butter!

I gave it a try, and I fell in love... Oh and so did my toddler :)

WHAT YOU NEED: (Serving 3-4)

½ stick of butter
2 cups of corn
¼ cup of fresh chopped mint.
Salt
Crush red pepper (optional)
Thyme (optional)

LET’S GET STARTED

1) Melt butter in a pan
2) Add corn, and cook for about 10 minutes (you will start hearing popping noises)
3) Sprinkle with salt and mix well
4) Turn stove off, and fold in the mint

That’s it!

I added thyme and crush red pepper to the butter since I love herbs and my husband loves some heat!

Spanakopita was store bought (frozen). One day I will attempt it, and share the recipe with all of you!

Tomato Soup

This is one of the easiest soups I've ever made. Use different variety and colors of tomatoes, and it will be a crowd pleaser!


WHAT YOU NEED

3 or 4 different kinds of tomatoes
12-15 leaves of basil
1/2 to 1 medium onion (1/2 for 4 serving, full for 6 or more)
1/3 cup of heavy cream (Optional)
Salt & Pepper
2 cloves of garlic
Olive oil

LET'S GET STARTED

1) Heat oven to 375
2) Chop up all the tomatoes and onions, and place them flat on a tray
3) Add the garlic and basil, then drizzle the olive oil on top (about 4 tablespoon)
4) Put tray in the oven until they soften (about 30 minutes)
5) Once out of the oven, put the baked mixture in a pot on the stove top. Add 1 cup of water (2 if serving 8)
6) Bring to a boil, then use the blender to turn it into a smooth consistency.
7) Add salt & pepper to taste
8) If a creamy consistency is desired, add the heavy cream.

Enjoy!

Apple Zeppole

Ok so I was watching the food network and Giada made these look so easy and delicious so I thought I'd give them a try. They came out great (for my taste buds) but the best thing is, it took me 25 minutes to prepare the dough and cook them, so I highly recommend them!

WHAT YOU NEED

1 large apple, peeled and grated (I used a cheese grater) 1/4 cup sugar
1 stick butter 1/4 teaspoon salt 1/2 cup water 1 cup flour 4 eggs confectioners' sugar for dusting Oil for frying (She recommends Olive, I used vegetable)

LET'S GET STARTED

1) In a sauce pan, bring the following to a boil: Butter, water, sugar, and salt.
2) Add flour and stir for about 5 minutes
3) Transfer the flour mixture into a bowl and beat smooth, then add one egg at a time
4) Add the grated apple into the mix, and stir with a spoon
5) Start Frying!

I used half a teaspoon because it doubled its size when it was fried, dry on a paper towel, transfer to a plate and sprinkle with confectioner sugar.

For more details, please visit:

Food Network Site

Enjoy!

Algerian Holidays Sweets

Marzipan Fruits

These are delicious homemade Almond Paste cookies from scratch, and I mean from scratch! I first peeled the almonds, roasted, and then turned them into powder. After mixing with sugar and eggs, the fun begins!

Now as much as I want to put the recipe up, I think this one will remain a secret as it is in the process of turning into a business.

Algerian Cuisine: Roses

It is the Algerian tradition to celebrate with sweets. Holidays, weddings, births, you name it, we bake it! The more variety, the better. It’s not uncommon to see 5-10 different almond/walnut sweets at Algerian celebrations. I tried these for the first time, although it takes practice to make them look as actual roses, they are worth it!


WHAT YOU NEED

Dough

3 Cups of Flour
1 Cup of Melted Butter
1 Teaspoon of Salt
1 Tablespoon of Sugar
3-5 Tablespoons of Orange Blossom Water (OB)
Red/Blue Food Coloring

Mix flour, salt, and sugar, then add the melted butter. Knead the dough well, and add the OB slowly. Mix red and blue food coloring (3:1 ratio) to get a rose color. Set aside to prepare filling

Filling

1 Cup of Ground Walnuts
1/3 Cup of Confectioner Sugar
Zest of 1 Lemon (I used orange)
1-2 Teaspoons of Orange Blossom Water (OB)


Mix the first three ingredients then add OB slowly. Mixture should not be too soft or too sticky but smooth when you roll it in your hand.

Syrup

1 Cup of Honey
1 Tablespoon of Orange Blossom Water (OB)

Melt honey in the microwave for about 45 seconds so it liquefies, then add OB.

LET’S GET STARTED

1) Pre-heat oven to 350, butter a tray then sprinkle with flour and set aside.
2) Roll the dough on a flat surface, use a cookie cutter or something circular to cut our even circles ( I used my napkin ring holder)
3) Place 5 circles overlapping each other
4) Roll the walnut mixture in a thin log and place in lower half of the circles
5) Roll the circles slowly from one end to the other, then cut the ending with a sharp knife. Place on tray, and repeat.
6) Bake for about 20-25 minutes
7) As soon as it comes out of the oven, dip the roses in the honey syrup then set aside on wax paper and voila!

This should make about 25-30 roses!

Enjoy!

(Click on Image to view a closup)

Sweet-n-Spicey Meatballs

I've made these a couple of times for my guests this month, and some requested the recipe so here we go! Now I don't have a recipe for the actual Meatballs, I basically just get lean beef, some bread crumbs, spices, and one egg.


WHAT YOU NEED

½ Cup Onions
1 Teaspoon of Crushed Red Pepper
1 Cup of Ketchup
1 Teaspoon of Vinegar (or Lemon Juice)
2 teaspoons of Brown Sugar (or Honey)
1 Tablespoon of Olive Oil
Sesame Seeds (Optional)
Lettuce (Optional for Presentation)

LET’S GET STARTED

1) Sauté onions and Olive Oil until they turn translucent.
2) Add crushed red peppers, and sauté for another minute
3) Add ketchup, brown sugar, and vinegar, and whisk
4) Add meatballs and toss
5) Season with sesame seeds


Enjoy!

Eggless Tiramisu

This is a quick, easy to make dessert that always gets the crowd excited! However, there’s always a guest or two who are pregnant or nursing, not to mention little kids. I had to remake the recipe by making it raw eggs free and flexible with caffeine.

WHAT YOU NEED

8 oz Mascarpone Cheese
12 oz Cool Whip (or 2-3 cups of Heavy whipping cream)
2 Tablespoon Cream Cheese
1/2 Cup of Sugar (1 Cup if using Whipping Cream)
Cocoa Powder
1 Cup of Room Temperature Caffeine-Free Coffee (as strong or light as you want)
15 Lady Fingers (depending on size of your dish)

LET’S GET STARTED

1) If using Whipping Cream, beat until it looks like cool whip.
2) Beat Mascarpone Cheese and Cream Cheese with sugar, then add one tablespoon from the coffee you made
3) Fold the cheese with the whip
4) Start layering:

Quick Dip lady fingers in the coffee, then layer them on tray (They should not be soaked)
Pour half of the cheese mixture on top
Cover with Cocoa powder
Repeat for second layer

Creative Tip: You can add vanilla flavor to whip. Nutella can also be added to the whip for a more chocolaty flavor.

This recipe serves about 10-15 people

Homemade Baby Food

When I first introduced solids to my son (around 5 months) It was important for me to be efficient and organized. Although I still use store bought baby food on the go, or when I am too tired to cook, homemade food is always healthier, especially that first year.

WHAT YOU NEED

Blender/Mixer
Steaming Pot
2 Average Size Sweet Potatoes
1 Medium Size Butternut Squash
3 Medium Pears
4 Cloves of Garlic
Ice Trays
Ziploc Bags

Sweet Potatoes

1) Peel and cut into small cubes
2) Put water in pot, and put potatoes and 2 peeled garlic cloves in the steamer until soft for about 30 minutes.
3) Blend vegetables, and add the boiled water slowly until you reach consistency you want.
4) Place the blended mixture in ice cubes.
5) Label 2-3 Ziploc bags with date, and vegetable name.
6) Once frozen, take out the mixture from ice trays, and place them in the Ziploc bag.
7) Each cube is about an ounce. This makes about 20 oz.

Butternut Squash

1) Follow Sweet Potatoes steps 1-6
2) This makes about 22 oz, and my son’s favorite!

Pears

1) Follow Sweet Potatoes Steps 1-6 (but no garlic here!) You may add a pinch of cinnamon.
2) This makes about 12 oz.

When ready to serve, take out as many ounces as you want, and warm it in the microwave, or in a plate over hot water. It is recommended to try one vegetable at a time for about 3-5 days, then you can start mixing the cubes together.

Family, Husband, and Guests

I’ve made my kitchen a culinary lab; a place to innovate, test, and create. The judges consist of my kids, husband, extended family, and friends.

My family loves to eat, and judges mainly on presentation. My father always said: Your eyes eat first. My parents have taught me that presentation matters, and to respect yourself, family, and guests by serving in the best manner possible.

My husband’s eyes never lie. He is the most honest judge, but judges oh so gently. His taste buds are different then mine. His mother is an experienced homemaker, who’s fed her children the best of Pakistani cuisine. However, our tastes are extremely different, but hey we still get along! How do I know he likes a dish? Well he goes for second, third, and so on and so "fourth".

My guests and friends are always considerate, and of course they will never judge harshly. I get extremely excited when we invite friends over for dinner, as it’s the best time for me to really try out new and old recipes.

Having a grandmother full of traditional Algerian recipes, a mom who’s an expert baker, a husband of Pakistani background, and an American culture filled with opportunity, the culinary innovations are endless! So please enjoy, and feel free to throw in suggestions!