Moghrabieh

 "Can you believe SAMAH made moghrabieh?" - my family. 

Let's hope it was a rhetorical question. Or not? I'm not really sure which is better.  

Yes, I made moghrabieh.  And it was G-O-O-D.   If you're not from the arab world,  moghrabieh might not be something you're familiar with.  It's a warm, cozy dish of rolled semolina cooked in homemade chicken broth, and then topped with browned chickpeas and onions, and the chicken breast itself.  Mmm.  My husband likes to eat this as a soup (as seen in the picture), and so really if you make it the way I do, the essence of the entire meal is the homemade chicken broth.  The chicken breast is boiled in water filled with cinnamon sticks and an onion, and simmered for at least an hour - can you imagine the comforting flavors and aromas that arise from this pot? I feel warm just thinking about it!

This looks like a complicated meal and you're going to be tempted to chicken out of doing, but really, it's SO simple.  It's probably not the ideal meal for someone who is too busy to cook and wants a fast meal on the go, but if you're unemployed and bored ( like me), kill some time in between job-hunting and get creative - try this recipe!!! Your family will be impressed, I guarantee it:) Everyone's going to think you spent the whole day slaving on this meal when actually it takes an hour altogether!!

Serves 2

Ingredients:

1/2 package Moghrabieh

1 boneless skinless chicken breast

5 whole small onions, peeled

Half a can of chickpeas (or 1 cup fresh - cooked) 

A few cinnamon sticks

1 whole large onion, peeled

Some Allspice, black pepper, cinnamon, and salt to taste.

2 tablespoons vegetable oil

How to make it:

1) Wash and clean the chicken breast.  

2) Make the chicken broth: In a large pot, boil the chicken breast in plenty of water - once it stars foaming and the chicken turns white, throw out the water in the sink and then boil the chicken again in plenty more water, the large whole onion and cinnamon sticks. Simmer altogether for at least an hour. In the meantime.....prepare the rest:

3) In a separate pan, heat 1 tablespoon of vegetable oil and brown the small whole onions.  Add a dash of allspice and salt to the onions. When they start to take on a bit of color, turn off the heat and transfer them on a plate - set aside.

4) In the same pan, sautee the chickpeas until golden, and combine with the whole onions. Add the chickpeas and onions to the pot of chicken.

5) Make the moghrabieh: In a separate large pot, heat 1 tablespoon vegetable oil and add the moghrabieh.  Sautee on medium heat until golden.  Add a dash of allspice, black pepper, salt, and cinnamon.  When the moghrabieh takes on some color,  add  1 cup of the broth from the pot of chicken.  Keep stirring.  When the moghrabieh balls absorb all the broth, add another cup of chicken broth.  Let them simmer on medium-low heat for 40 minutes. Every 10 minutes or so, stir the moghrabieh balls and taste one.  If it's not soft and dough-like, add more broth and stir.  Keep checking on them every now and then.  When the balls are soft (after about 40 minutes), they're done! And that's IT!!! Easy, right?! 

If you want to serve it as a soup the way I did, then poor some broth into each bowl and tear up the chicken by hand into whatever size you prefer (the size of a tablespoon is good for soups).  Then add as much moghrabieh as you like to the broth.  And there you have it!

If you want to serve it without the broth, as a less-soupy moghrabieh, you can serve the moghrabieh on a plate, and drain the broth from the pot of chicken, and top the moghrabieh with the chicken pieces, chickpeas and onions! 

I hope I explained it well - please let me know if ever I am unclear with any of my recipe explanations and I'll try to improve!

 

Hope you try the moghrabieh - and enjoy it :) Bon Appetit!! :)

 

The Ultimate Chocolate Chip Cookies

I was never very fond of the different brands of chocolate chip cookies that are sold at the grocery store....they're never soft enough, never chewy enough, their texture and taste is just all wrong.... they just don't satisfy my need for the perfect chocolate chip cookie. And why would you ever buy them when you can have so much fun baking them on your own with this amazing recipe???

This recipe makes by far the most perfect chocolate chip cookies I've ever tasted - and the recipe isn't mine .... it's a hand-me-down from my sister :) But it's the ultimate chocolate chip cookie recipe with a little bit of my added touch. :P

These cookies take me back a couple of years when my sister would invite her friends for dinner and these cookies had to be on her menu! I made them for my sister-in-law and brother-in-law when they came over the day and they wouldn't believe me that I made them from scratch because each cookie was the same size and according to them they were just too perfect :P 

I really recommend this recipe for a fun baking experience and a little splurge on your healthy diet :P  You can't eat completely healthy all the time - live a little :)

Here's what you'll need:

Ingredients:

2 and 1/4 cups flour

3/4th cup sugar

1 tsp baking soda

1/2 tsp salt

3/4th cup Omega-3 Margarine (My sister uses butter, it's up to you!)

3/4th cup packed brown sugar

1 tsp vanilla extract

2 eggs

3/4th package milk chocolate chips (My sister uses semi-sweet chocolate chips -it depends on what you like really)

 

Pre-heat the oven to 375F and grease a large baking sheet with a non-stick spray or a bit of vegetable oil.

Stir together flour, baking soda and salt in bowl. Beat butter, sugar, brown sugar and vanilla in a different large bowl until creamy. Add the eggs and beat well. Gradually add in the flour mixture and beat well. Stir in chocolate chips. Make them into perfect balls (small or medim size depending on how many cookies you want and how big u like your cookies)  When you place the balls on the baking sheet, lightly push down on each ball with your hand to spread it a little.  Make sure each ball is the same size and give them space because they will melt and grow larger in size in the oven!

You can make these in batches of 12 cookies or however many fit onto your baking sheet!

Bake 8-10 minutes or until lightly browned. This recipe should make about 5 dozen cookies (If you make them the size of mine, it'll make 3 dozen cookies) 

Really watch the cookies in the last 2 minutes of baking time because if you're like me and think they haven't browned enough, you'll end up with some hard cookies and sore teeth!!! (I over-baked my first batch, but i learned my lesson for my last 2 batches and they turned out deeeeeelicious!!!)

I suggest you serve these right out of the oven - that's when they are at their yummiest and you won't be able to resist anyway :) I garauntee you'll have to make these manyyy more times for your family and friends once they try them :)

 

Bon appetit!!! :)

Marble Swirl Cake

Marble cake is all about compromise.  I love chocolate.. my husband loves vanilla.. So how about a chocolate-vanilla marble cake to satisfy us both? :P 

This cake is also really fun to make.  I made it with an Omega 3 - margarine instead of butter, but you can also make it with vegetable oil to reduce any "bad" fats in your cake. If you've ever wondered what the difference between margarine and butter is .... Let me explain a little thing about butter: it naturally contains trans fats (bad fats) just like those that are added to products like chips.  But, according to the Food and Drug Administration which approves all the foods that go onto the supermarket shelves and then into your home, there is really no difference between the trans fat that occurs in cows and the kind that is artificially created in the food industry.  Those trans fats are essentially created by partial hydrogenation - turning liquid oil into a solid fat like shortening that adds creaminess and shelf life to commercial baked goods and yummy buttery cakes.  Trans fat is also created when oils are heated in deep-fat fryers - (remember those bad fats in french fries I was talking about in the Potato post? These are them.)

Now, the margarine I'm using is a better alternative - why? Although margarines can be made from any of a wide variety of animal or vegetable fats, mixed with skimmed milk, salt, and emulsifiers, the margarine I use is only made from vegetable fats and the rest of those ingredients excluding animal fats, thus very little saturated fat (bad fats).  Not only is it low in saturated fat, the manufacturer also added omega-3-fatty acids (which we cannot produce in our body and thus they are essential to us) and they play a big role in brain function and can reduce heart disease too!  (Omega-3's occur naturally in many types of fish) However..having said that, margarine still has to be consumed in moderation like everything else high in fat - Like butter, margarine is about 80% fat, 20% water and solids, and fortified with vitamin A, and sometimes D.

Ok enough about the nutrition aspect, let's enjoy this marble cake now: it's really easy to make! 

Ingredients:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup white sugar
• 1/2 cup Omega-3 margarine (or 1/2 cup of vegetable oil)
• 2 eggs
• 1 cup of 2% milk
• 1 teaspoon vanilla extract
• 3 tablespoons unsweetened cocoa powder

Now let's put it together:

Preheat oven to 350 degrees F. Grease a 9 inch round pan with a non-stick spray or a tiny bit of vegetable oil.

1. Place flour, baking powder, salt, sugar, margarine (or oil), eggs, vanilla, and milk into mixing bowl. Beat slowly to moisten, then beat with an electric mixer at medium speed for about 2 minutes until smooth. Reserve 3/4 cup of the batter; pour the remainder into pan.
2. Stir cocoa into the 3/4 cup reserved batter. Drop by spoonfuls over top of white batter. Using a knife, (this is the fun part) swirl the cocoa batter into the white batter to incorporate it in a marble effect. (I "accidentally" reserved too much of the batter to mix with the cocoa, and thus my cake was a little more chocolaty than it should have been...... Oops :P )
3. Bake in preheated oven for 35 minutes, until an inserted wooden pick comes out clean.

Bon appetit!!! :)

Lentil Love

I love to whip out my lentil soup recipe when I'm in the need for a warm, hearty meal to get cozy with on a chilly winter night. Lentils have a delicious earthly flavor and are full of  nutritious goodies: they are very low in saturated fat (the bad fat), cholesterol and sodium. They are crazy high in protein, iron, fiber, and lots of other good stuff, leaving you feeling full and satisfied for a few hours :)  In a cup of cooked lentils, you'll consume around 250 calories of goodness. Personally, I like to make my lentil soup with brown or green lentils, and keep it simmering for at least 2 hours to let all the flavors mingle together.  I also like to compliment my lentil soup with a garlic cheese bread!  Here's how to make some lentil love:

Ingredients:

- 2 cups of brown lentils

- 1 onion, chopped

- 4 or 5 cloves of garlic, minced

- 3 cups chicken broth

- 3 cups vegetable broth (you can also use dehydrated chicken/veg. broth, just follow the package directions for adding water to the dehydrated broth)

- 1 medium potato, peeled and cut into small cubes

- 2 ripe tomatoes

- 2 teaspoons ground cumin

- 1 teaspoons black pepper

- Salt to taste

- A pinch of red pepper flakes

- Some cilantro and olive oil to garnish your soup when finished

- 1 tablespoon vegetable oil to sautee onions and garlic

Step 1: Heat the vegetable oil on medium heat in a big pot, and sautee the onions until translucent. Add the garlic, sautee both until golden

Step 2: Reduce the heat, add the lentils, potato cubes, tomatoes, and spices. Mix together for half a minute. 

Step 3: Add the broths and bring to a boil.  Then reduce the heat to low, and let it simmer for 2 hours.

The soup will be done when the potatoes and tomatoes have melted, and the lentils have split.  Brown lentils will retain their form pretty well though.  Important note: Keep stirring your soup every now and then so it doesn't stick to the pot.  Also, If your lentils soak up all the water, add more water as needed.

Taste your soup before serving to check for any need for additional spices or salt.

Garnish your soup with a bit of fresh lemon, cilantro and a swirl of olive oil! Enjoy! :)

How to make the garlic bread:

Ingredients:

- 1 long white baguette (or brown if you want an extra dose of fiber!)

- 4 cloves of garlic, minced

- 2 tablespoons of olive oil

- 2 handfuls of part-skim mozzarella cheese

Step 1: Combine the garlic and olive oil in a bowl

Step 2: Slice the baguette on an angle, and use a brush to spread the olive oil-garlic mixture on each slice. 

Step 3: sprinkle mozzarella cheese on each baguette slice.

Step 4: pop in the oven for 3 minutes under a low-broil setting. When the cheese has melted and everything looks all golden, serve with the soup and enjoy!! :)

Bon appetit! :)

Girl's night Menu

So I had my girlfriends over Friday night, and cooked up a yummy dinner for them! (..or at least they said it was yummy:P) I tried to make different options, for those who are vegetarian and those who aren't! I also wanted to stick with meals/recipes that I've made before - don't take risks when you're having people over. So here was the menu: Veggie salad with balsamic dressing, bruchetta, vegetarian lasagna, a lebanese dish called "Riz bi djej", and a rather unhealthy, delicious dessert: homemade brownies!!  OK I cheated with the brownies but everything else on the menu is actually quite healthy :)

We really enjoyed this meal and I was happy with the result. I hope you try some of these dishes as they are extremely easy to make and don't take much time at all.  I am really happy to see that many of my followers (especially on facebook) have been trying my recipes :) it gives me motivation to continue blogging!! Thanks everyone :)

So let us start with the Bruchetta:

This bruchetta is made with tomato, basil, garlic, and a pinch of mozzarella cheese. The garlic and basil really add an amazing flavor to this bruchetta.  Everyone really enjoyed these! Here's how to make this yummy appetizer:

Ingredients:

Baguette (white or brown - I chose white)

3 cloves minced garlic

1 cup cherry tomatoes, cut into small slices

A few handfuls of part-skim mozzarella cheese

2 teaspoons dried basil (Fresh basil would be better if you have it)

1 tablespoon vegetable oil or olive oil

Extra olive oil to drizzle on the baguette slices

In a skillet, sautee the minced garlic in the vegetable oil (or olive oil if you choose, although as I have mentioned in other posts that the vegetable oil is better for sauteeing) until golden.

In a tupperware, add the garlic to the chopped tomatoes and basil.  Close the tupperware and shake well.  Let the mixture sit for a few minutes so the flavors mingle a bit.

Cut the baguette on an angle into thin slices (as seen in the picture)

Drizzle the baguette with olive oil using a brush.

Top with the tomato mixture, and top that with a pinch of mozzarella cheese.

Place the bruchetta slices in a baking dish/pan, and pop them in the oven on BROIL for 2 minutes or until the cheese melts. Watch them so they won't burn.

Enjoy!!

The bruchetta really went well with my vegetarian lasagna recipe, which is quite healthy without all the meat and white sauce which regular lasagna is usually made with.  I really recommend you try my lasagna if you want a lighter version or if you just don't eat meat!

Ingredients:

1 package oven-ready lasagna

3/4 package of part-skim Mozzarella cheese

A handful of feta cheese

2 cup of spinach

1 tsp black pepper

2 teaspoons of dried basil

1 tsp salt

3 cloves garlic, minced

1 onion, chopped

1 can of tomato sauce

2 tablespoons vegetable oil 

How to do it:

Sautee the garlic and onion in olive oil until the onion is transluscent and garlic is golden.  In a bowl, mix the tomato sauce with the onion and garlic, basil, salt and pepper, and set aside.

Combine ricotta cheese, spinach, feta cheese

Place 4 noodles on a rectangle baking dish length-wise 

Spread half the ricotta cheese mixture over the noodles

Spread 1/3rd of the layer of tomato sauce

Add another layer of noodles, then the rest of the ricotta cheese, another layer of tomato sauce.  

Add another layer of noodles, another layer of sauce, and top with mozzarella cheese.

Cover the baking dish loosely with aluminum foil and bake for 40 - 45 minutes at 350F (sauce should be bubbling after 40 minutes)

Uncover and bake for 10 more minutes, until cheese has melted and browned a bit on the sides.Let sit for 10 minutes for the layers to set, then cut into square slices and serve!

Next on the menu was Riz Bi Djej.  This is an amazing lebanese dish that my mom makes and it tastes fabulous (when my Mom makes it at least!) :P It's also extremely healthy if you use lean meat (beef, not lamb) and only the breast of the chicken (dark meat of the chicken contains all the fat)  This is the way my mom always made it and it has always been one of my favorite dishes - it's also my husband's favorite dish so I'm always making it! It's so easy once you get the hang of it, and it goes great with salad and 2% yogurt :)

Ingredients:

2 cups of long rice (for 2 people plus will give you some leftovers)

250 grams minced meat

1 kg chicken breast

1 onion (peeled) and cinnamon sticks (for boiling the chicken with)

2 handfuls of pine nuts and almond slices

All-spice, sweet pepper, black pepper and salt to taste

How to do it:

Boil the chicken breast in a pot with water and boil ONLY until the chicken is covered with white foam. Drain and add more water, and boil the chicken again with the onion and cinnamon sticks. Simmer for at least an hour, covered. ( I simmer for 2 hours)

In another big pot, sautee the meat in 1 teaspoon vegetable oil until brown, turning constantly and mincing the meat with a wooden spoon as it is sauteeing. Once the meat is cooked through, cover it with a bit of water and bring to a boil. Let it sit until the chicken is done.  Once the chicken is done, add 4 cups of the water from the simmering chicken to the pot where the meat is sitting.  Add the rice and the spices to the pot and bring to a boil. Then simmer for 17 minutes (Check your box of rice to see the directions - they vary between the brands of rice - some rice requires soaking before being cooked).

While the rice is cooking, sautee the almond slices and pine nuts in 1 teaspoon of vegetable oil. Serve the rice topped with the chicken breasts, and compliment with salad and yogurt. Bon appetit :)

Now, if you still have room for dessert (Who doesn't?), here is my sister Sally's famous brownies recipe!! She gave me this recipe a few days before I had the dinner party and I tried a batch on my husband. It was SO easy to make, and absolutely delicious - they're the perfect brownies - the perfect texture, not cakey at all! Once you make these brownies, you will never resort to Betty Crocker's brownie mix again! And you have my sister to thank for that :)

So these brownies are not exactly healthy, but they are a delicious weekend treat - and you don't have to have 10, have 1 and your sweet tooth will be satisfied :)

Ingredients:

1 stick butter (about 1/2 cup)

1 cup sugar

1 teaspoon vanilla extract

1/2 cup flour

1/3 cup cocoa

1/4 teaspoon baking bowder

1/4 teaspoon salt

2 eggs

How to make it:

Pre-heat oven to 350F. Grease a square pan with a bit of vegetable oil or non-stick spray.

In a large bowl, beat together the butter, sugar and vanilla with an electric mixer.  Add the eggs, and beat well until fluffy. Stir together the flour, cocoa, baking powder and salt, then gradually add to the egg mixture and beat until blended. Bake for 20-25 min (Set the timer to 20 minutes and check on it - when the brownies are done, the toothpick should come out with a bit of crumbs) Let cool and cut into squares. This is a small batch, so to control your portions, share it with a bunch of friends and you probably won't get to have more than 1 anyway :)

So that was my dinner party menu! I didn't include the salad recipe because salad recipes are a joke, everyone should be able to throw together a creative salad with a bunch of veggies and I recommend a healthy balsamic dressing as it's the best finishing touch to a colorful, flavorful heart-healthy salad :)

I hope you get to try some of these recipes! Good luck!! :)

The Veggie Burger King

There really is nothing better than making things from scratch - especially when it's food :) I was first inspired to make veggie burgers from scratch when I was searching the web for vegetarian recipes. I found a great veggie burger recipe, and altered it to suit my taste, and whatever veggies I could find in my fridge. You can get really creative: each time I make this, I change up the veggies and have fun with it!  Literally any veggies will taste great in a veggie burger, and no need to mention how healthy these are!! These burgers are really easy to make, all you need is a good "food chopper" or a food processor, and a little creativity.  I personally suggest a food chopper because it will not make the mixture of veggies very smooth.  The food chopper will give you the perfect consistency.  If you do use a food processor, don't blend the ingredients together too much. 

The ingredients:

- 2 1/2 cups boiled chickpeas, OR canned chickpeas, "garbanzos," rinsed and drained.

- 1 cup of 2 more kinds of veggies: some suggestions - mushrooms, any kind of beans, zucchini, eggplant, bell peppers...etc!

- 2 large eggs 

- 3 garlic cloves, minced

- 1/2 teaspoon salt

- 1/3 cup fresh cilantro

- 1 onion 

- 1 cup toasted bread crumbs

- 1 teaspoon cumin

- 1 teaspoon dried thyme

- 1 teaspoon sweet pepper

- 1 teaspoon black pepper

- 1 teaspoon oregano

- 1 tablespoon extra-virgin olive oil

 

If you are using sprouted chickpeas, steam them until just tender for approx. 10 minutes. It's a lot easier and faster to use the canned chickpeas, so if you're using those, you can go ahead and combine the chickpeas and other veggies, garlic, eggs, and salt in a food processor/food chopper.  If you are using a food chopper, do not add in the eggs yet. Do not over-puree the mixture - Stop when the mixture reaches the consistency of a very thick, chunky hummus. Pour into a mixing bowl and if you were using a food chopper, you can now add in the eggs, and use a whisk to mix and fold them well into the mixture.  Add the breadcrumbs and all the spices, stir, and let sit for a couple of minutes so the crumbs can absorb some of the moisture. At this point, you should have a moist mixture that does not stick to your hands. It should be able to roll on and off your skin easily.  Once you have the right consistency, dive in.  First, you must know that in order to make a perfect patty, u must make the perfect ball.  Grab about a handful of the mixture and form into a perfect ball.  The ball should not be sticky, but rather smooth.  Then pat the ball down into a patty. You should be able to form the entire mixture into twelve 1 1/2-inch-thick patties. If the mixture is too moist, you can always add more bread crumbs a bit at a time to firm up the dough. If the mixture is too dry, add a bit of water.  

 

Heat the oil on medium-low in a heavy skillet (I use a grill pan to get those cool grill marks :P) and add 4 patties at a time.  Cook for 7 to 10 minutes, until the bottoms begin to brown. Flip the patties and cook the second side for 7 minutes, or until golden. You can cook all the patties, or store the rest in the fridge (up to 1 week) or freeze for later use.

Serve on a regular white bun or whole-wheat bun if you want some extra fiber! Garnish your burger bun with more veggies - iceberg lettuce, round tomato slices, dill pickles, red onions (cut round) and whatever your heart desires! Compliment them with some garlic roasted potato wedges! Yum.

My husband and I really enjoyed these - I made them today with all the veggies i had available in the fridge - chickpeas, eggplant, and zucchini! 

So there you have it, a perfect meal to satisfy your cravings, and a heart-healthy one too ... You can't go wrong with veggies! 

Bon appetit :)