Monthly Archives: March 2016

Jello-Sugar Free

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Jello-sugar free

  • Servings: 12
  • Difficulty: easy
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Who does not love Jello, little kids and big kids loves it.

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I created this recipe for the fact we could not eat store bought Jello, because it contained pork gelatin, and for a long time I searched the internet for the alternative Halal / Kosher key ingredient to create it.

When I found beef gelatin few years back I was in haven and I been making homemade Jello ever since.

Fruit could be added to the Jello before refrigerating(I use sugar free caned fruit)and top with homemade whip cream before serving.

I always use plastic cups when I am serving this delicious treat to the little kiddos. Easy to handle and no one breaks my nice glassware.

.8 cups boiling water

.3 packets Kool-Aid any flavor, I used Cherry

.2 1/2 cups of Sugar Substitutes

.1/2 cups beef gelatin

Line up baking sheet with 12, 20oz plastic cups, set aside.

In a large heatproof bowl, add Kool-aid, sugar substitutes and beef gelatin.

Carefully pour the boiling water while whisking, keep whisking until everything dissolved and no lumps.

By using a small gravy ladle, carefully fill the plastic cups all the way.
Refrigerate overnight.Enjoy!

Cheese sauce

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Cheese sauce

  • Servings: 8-12
  • Difficulty: easy
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I tested a cheese sauce last night and it turned out delicious, hearty,
and cheesy goodness… And the meat added an extra delicious flavor.

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I also used the same sauce to test my homemade Nachos and it turned out as
delicious as the Penne dish.

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Also tested this sauce with steamed vegetables and there are no words to
describe the flavor, all I could say that it is absolutely delicious.

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I am still in the testing stages with this sauce; I have to try and work on
it few more time, so I won’t post it just yet.

I promise I will once I get it perfect and up to standard to post.

Pizza

Posted in main dish by

Pizza

  • Servings: 6
  • Difficulty: easy
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Try this pizza with my perfect whole-wheat dough.

I have been craving pizza for the past few days and today, I decided to make some. I made my homemade whole-wheat dough; I love the nutty taste that whole wheat gives the pizza.

I also had some help from the store; rotisserie chicken was an easy ingredient to add to the pizza without any hassle or wasting time roasting the chicken.

I made three versions, one as a calzone stuffed with strip of chickens, ricotta cheese, and mozzarella cheese for the gamers in my family “it’s easy to eat”!

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Other ones had the same filling but it was open face pizza, and the last one had pesto as the base and a mix of ricotta cheese and mozzarella, black pepper and they all were delicious!!

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.Whole-wheat dough recipe

.2 cups whole milk ricotta

.2 cups mozzarella cheese

.3 cups shredded cooked chicken

.3 tbsp. pesto

.1/4 tsp. black pepper

.1 egg beating with 1 tbsp. water for wash

Preheat oven to 480

Cut the dough in to 4 pieces; roll out the dough for each pizza about 2 inches thick.

Mix ricotta cheese with the mozzarella and add black pepper.

For the calzone, spoon some of the ricotta and mozzarella mixture on to one side of the rolled out dough and spread with a spoon, add a little of the shredded chicken, fold the dough over the mixture and seal with a fork.

Brush the eggs wash over the dough and bake for 20 minutes or until its golden brown.

for white pizza spread some of the cheese mixture on to the rolled out dough and spread with a spoon.

Add the rest of the shredded chicken and bake for 20 minutes or until the crust is golden.

For the pesto pizza, spoon the pesto on to the rolled out dough and spread with a spoon, add the rest of the cheese mixture and bake for 20 minutes.

Wrap the fourth piece of dough in zip top bag and freeze for later use if you prefer. Enjoy!

Blackberry-Coconut Cupcakes

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  • Servings: 6-12
  • Difficulty: easy
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I wanted to create a dessert recipe with the Blackberry syrup
I bought from the Middle Eastern store for a while; it is rich
concentrated syrup that is used to make cold icy drink for these hot
summer nights.

However, the first time I made these cupcakes the recipe gave me 9 cupcakes
and I was like what the heck? Where are the rest of the cupcakes?

Do not take me wrong, they were delicious but I had to have my 12 cupcakes, therefore, I had to re work the recipe until I got my 12 cupcakes.

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The hint of the blackberry along with the coconuts gives it
this delicious light and airy flavor.

.1 1/2 stick softened margarine

.1 1/2 cup sugar substitutes

.1 cup self rising flour

.3 eggs room temperature

.1 tsp. baking powder

.3/4 cup unsweetened shredded coconut plus more for the toping

.5 tbsp. blackberry syrup

.1/4 tsp. salt

Preheat oven 355

Line muffin pan with paper and set aside

1-In a stand mixer add margarine and sugar substitutes and mix well.

2-Add blackberry syrup.

3-Add eggs one at a time, mixing well after each addition.

4-Sift flour, salt, baking powder and add coconut to the mixture, on low speed add to the margarine mixture, mix for few seconds.

5- Add milk and mix well on high speed for about 50 seconds.

6-With an ice-cream scope fill the cupcakes paper and bake for 25 minutes.

7- Remove from oven and cool on cooling rack for 10 minutes, remove from the pan and cool completely before icing.

8-Ice the cupcakes with your favorite icing flavor; I used my sugar free icing and top it with coconuts. Enjoy!

Shepherd Pie

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Shepherd Pie

  • Servings: 4-6
  • Difficulty: easy
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Shepherd’s pie is an easy meal to prepare for weeknight dinners; I love the smooth texture of the mashed potato alongside the chunky beef.

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The simple spice mixture with the flavor of the sumac brings this dish to its fullest deliciousness.

Pair it with a simple tomato salad and dinner served.

.6 large reset potato peeled and boiled

.8 tbsp. butter divided plus more for the pan

.1 tbsp. olive oil

.1 1/2 Lb. beef cut to small bite

.1 large onion chopped

.1 tsp. sumac

.1-cup buttermilk

.1-cup milk

.1 tbsp. salt divided

.1 tbsp. black pepper divided

.1/4 tsp. curry powder

1 tbsp. chopped parsley

Preheat oven 420

1-Butter 9 x 13 inch baking pan and set aside.

2-In a large sauté pan add 4 tbsp. butter, chopped onion; add 1/2 tbsp. salt, 1/2 tbsp. black pepper, sumac, and curry powder. Cook until onion is golden.

3-Add beef and sauté until fully cooked about 4-5 minutes.

4-In a large bowl smash boiled potato with potato ricer for smoother texture, add milk, buttermilk, 1/2 tbsp. salt, 1/2 tbsp. black pepper and 4 tbsp. butter, mix well until all combined.
If the potatoes a little dry, add more milk.

5-Divide the mashed potato in half, add the first half in to the bottom of the prepared pan and smooth it with speculate.

6-Add the cooked beef and smooth it to cover the entire layer of the mashed potato.

7-Add the second layer of the mashed potato and smooth completely to cover the meat.

8-Drizzle the olive oil on top and bake for 35 minutes.

9-Turn the oven off and turn on the broiler, broil for 2-3 minutes to brown the top. sprinkle with chopped parsley and Enjoy!

Spaghetti Alfredo–Mussels

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Spaghetti Alfredo-Mussels

  • Servings: 4-6
  • Difficulty: easy
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Any whole-wheat pasta is all right in my book, I love the nutty flavor, and I love to cook with it all the time.

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This time I had help from the store, I used a ready-made jar of Alfredo sauce to speed up dinner.

.1 bag- 2 lb. Frozen fully cooked mussels

.1 and 1/2 package whole wheat thin spaghetti

.2 tbsp. olive oil

.3 tbsp. butter

.3 medium shallots chopped

.4 cloves minced garlic

.1/2 tbsp. salt

.1/2 tsp. black pepper

.16 oz jar readymade Alfredo sauce

.1/2 cup grated parmesan cheeses

.1-cup alcohol-free white wine

.2 tbsp. fresh parsley or fresh basil

.1/2 cup pasta water

1-In a large skillet, over medium high heat add butter, oil, shallots, salt and pepper. Cook for few minutes until soft.

2-Add garlic and cook for 1 minute.

3-Lower the heat, add alcohol-free wine, mussels, and stir to mix, cover, and cook for 3-4 minutes.

4-With slatted spoon remove the mussels from the pan and set aside.

5-Turn the heat up and let the sauce reduce for about 3 minutes.

6-In the main time, remove the mussels from the shells and add to the sauce.

7-Add Alfredo sauce and mix well, cook for 1-2 minutes.

8-Cook spaghetti according to the package instructions.

9-reserve 1/2 cup of pasta water

10-Drain the spaghetti and add to the sauce, toss in the parmesan cheese, pasta water, parsley or basil.

Serve with homemade garlic bread. Enjoy!

Garlic Bread

Posted in bread, main dish by

Garlic Bread

  • Servings: 4-6
  • Difficulty: easy
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There is nothing could beat a fresh bread, I love it and I would be a happy camper if I just lived on bread by itself. Wrong but its sooo right…

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I love to make my own fresh crunchy garlic bread it’s as easy as opening frozen packaged bread.

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.1/2 stick room temperature butter

.3 garlic gloves- grated

.1/8 tsp. salt

.1 tbsp. grated parmesan cheese

.1 loaf sourdough bread

.1 tbsp. fresh minced parsley

Preheat oven 375

1-Slice the bread to 1-inch thick slices and toast for 15 minutes making sure to flip the slice on the other side half way.

2-In a small bowl, add butter, parsley, salt, parmesan cheese, mix well and set aside.

3-Turn off the oven and turn on the broiler.

4- remove bread from the oven and Let it cool for few minutes.(if you skip this step the butter will melt all over the place)

5-Spread the butter mixture evenly on each slice and toast under the broiler in the middle rack for 1-2 minutes making sure not to burn it.

Serve with any spaghetti dish. Enjoy!

Beef steak

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Beef Steak

  • Servings: 4
  • Difficulty: easy
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Steak is a delicious easy meal to prepare when it is cooked the right way!

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I made it on the stovetop with large flat skillet, little butter and olive oil, few minutes and a delicious dinner is served.

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I also prepared chicken cutlets for none red meat eater.

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.2 – 1 lb. each beef steak

.1 large onions thinly sliced

.1 Anaheim Chile sliced

.5 tsp. Salt divided

.5 tsp. Black pepper divided

.5 tbsp. olive oil divided

.5 tbsp. butter divided

.1 tbsp. chopped fresh parsley

.1/2 cup alcohols-free white wine

1-On high heat melt 1 tbsp. olive oil and 1 tbsp. butter, sprinkle the top side of the steak with 1 tsp salt and 1 tsp of black pepper, replace in the pan-seasoned side down.

2-Sprinkle the upper side with 1 tsp of salt and 1 tsp black pepper, let it cook without moving it, after exactly 4 minutes flip the steak over and cook for another 4 minutes.

3- Remove the steak and let it rest covered for 10 minutes for the juices to redistribute.

4- Repeat with the second steak.

5- In the same skillet add the remaining oil and butter, add sliced onion, sliced Anaheim Chile, remaining salt and black pepper, cook until golden brown.

6- Add alcohols-free white wine, scrape the skillet, and let it reduce, about 2-3 minutes.

5- Thinly slice the steak against the grain and serve with the onion-Chile compote and fresh parsley on top. Enjoy!

Note: I like my steak well done so I covered my skillet the last minute when cooking it on the second side.

Tomato Salad

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tomato salad

  • Servings: 4
  • Difficulty: easy
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Easy refreshing side dish, its made in few minutes when you are crunched for time.

.5 Medium Tomatoes

.1/4 Medium onion

.1 tbsp. minced fresh Parsley

.1 tbsp. minced fresh Cilantro

.1/4 tsp. Cumin powder

.1 tbsp. Salt

.1 tbsp. Olive oil

.Juice of half a Lemon or to taste

Chop the tomato and onion to medium size, add parsley, cilantro, salt, cumin, olive oil and lemon juice and mix well and serve.

one of my favorite food to pair with this delicious salad is my Cauliflower omelet.

 

BBQ Hot Wings 

Posted in main dish by
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hot wings and bbq wings

Bbq hot wings

  • Servings: 4
  • Difficulty: easy
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What better to serve for the football game other than hot wings. I like making them and my family love ves to eat them!

My Daughter mad her special sauce for the wings this time and they were absolutely delicious!!

Chocolate chip muffins-sugar free

Posted in Desserts by

chocolate chip muffins

  • Servings: 6-12
  • Difficulty: easy
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Chocolate chip is just delicious and heavenly on its own, but can you imagine a muffin filled with ooey gooey melt in your moth chocolaty goodness? it is just amazing.

These muffins are not your average sugar free muffins, one bite and you are hooked on the irresistible taste of the filled morsels.

The dark chocolate morsel were filled with Cherry filling and this was the first time baking with it, and it turned out delicious and added just the right flavor to the muffins. I will be using them again for sure!

I guarantee you will not eat just one or two or three :)!

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.1 bag 9 oz filled baking morsels

.1/2 cup brown sugar substitutes

.1 stick of butter

.1/4 cup low-fat milk

.1 1/2 cup all-purpose flour

.1 tsp. baking soda

.1 tsp. baking soda

.1/4 tsp. salt

.1 tsp. vanilla

.1 large egg

Preheat oven 375

Line muffin pan and set aside.

In a stand mixer bowl, add butter and brown sugar substitutes and cream well until the butter is fluffy and the sugar dissolved.

Add egg and mix until incorporated, add Vanilla.

Sift flour; add baking powder, baking soda, and salt.

On low speed, add flour mix in thirds alternating with the low-fat milk.

With an ice-cream scope, fill muffin liner all the way up and bake for 18 minutes or until toothpick comes out clean.

Cool in the pan for 10 minutes, remove to cooling rack, and cool completely. Enjoy!

Pasta with seafood Medley

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pasta seafood

  • Servings: 4-6
  • Difficulty: easy
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Seafood and pasta is the most delicious combination of food!

There is nothing like the taste of mini scallops, baby octopus, and oyster in rich garlicky broth! Add a touch of lemon juice and its zest and you have a light healthy meal in no time!

Seafood is one of the healthiest protein and the easiest to cook, with a whole-wheat pasta to complete a healthy delicious meal. In addition, do not forget the crusty bread to soak up all that succulent to die for broth!

.2 Lbs. seafood medley (mixed baby octopus, baby shrimp, oyster, mini scallop and sliced calamari).

.4 tbsp olive oil

.1 cup water

.1/2 cup white wine (alcohol free)

.2 tbsp butter

.4 cloves garlic minced

.1 tbsp salt

.1 tbsp black pepper

.1/2 tsp. crushed red pepper

.1 tbsp chopped fresh parsley

.1 can whole Corn kernel 15.25 oz

.2 medium Shallots chopped

.1 cup freshly grated parmesan cheese plus more for serving

.1/2 cup freshly grated fontinella cheese

.Juice and zest of 1 lemon

In a medium sauce pot heat olive oil and butter add shallots, sauté until soft.  Add garlic and cook for few seconds.

Add water, wine, salt, black pepper and red crushed pepper bring to boil. Add seafood, cook for two to three minutes.  With slotted spoon remove the seafood and set aside.

Add corn to the broth and cook for 5 minutes. Return the seafood and mix well.  Turn the heat off.

Cook your pasta according to the package instruction.

Drain the pasta and add to the seafood, add cheese, lemon juice, zest and mix until all combined.

Top with fresh chopped parsley, grated cheese and serve with crusty bread. Enjoy!

Fresh basil could replace the parsley if desire.

Chicken Soup with Barmicili

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Chicken Soup, with Barmicili

  • Servings: 4-6
  • Difficulty: easy
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soup

 

Soups are hearty, delicious warm your soul kind of food doing the winter!

When the weather is cold and windy outside, that is what we had here in our sunny California, it has been raining all night long for the past two days in our area, windy and cold…

There is nothing will bring you warmth and a cozy feeling more than a good bowl of soup.

.1 Tbsp unsalted butter

.2 tbsp olive oil

.3 stocks celery chopped

.1 medium onion chopped

.2 medium carrots peeled and diced

.1/2 cup frozen corn

.1/4 frozen peas

.1/2 cup frozen cut green beans

.1 tbsp. Ginger, freshly grated

.1/4 cup parsley chopped

.2 Cups Barmicili pasta

.2 tbsp salt

.1 tbsp black pepper

.12 cups chicken broth or water

.3 pieces cooked chicken breast and cut to chunks

.1 medium green bell pepper diced

.2 fresh bay leaf

.1 tbsp curry powder

.2 tbsp lemon juice

.1 large French baguette sliced

In a large pot heat olive oil and butter, add onion, celery, carrots and bell pepper, add salt, black pepper, bay leaf and curry powder, sauté until vegetable are soft.

Add water or chicken broth and bring to gentle boil, add cooked checking, grated ginger, frozen peas, frozen cut green beans and frozen corn, lower heat to simmer and add barmicili, cook for 15 minutes or until the barmicili if fully cooked.

Add chopped parsley, lemon juice, cook for 1-2 minutes.

Serve with sliced crusty baguette.

Pear Muffins

Posted in Desserts by

pear muffins

  • Servings: 6-12
  • Difficulty: easy
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Who said you could not have a tasty, delicious, sweet muffin
without the calories! These muffins are one of many sugar free, low-fat healthy muffins I have created.

The sugary topping mixed with cinnamon gives warmth and satisfaction for
that moment when you are really craving and must have your sweet fix for
the night without feeling guilty all night long or promising yourself to
hit the gym in the morning.

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.2 cups All-purpose flour

.1 tbsp baking powder

.1 tsp. baking soda

.3 tsp. cinnamon divided

.1 cup sugar substitutes plus 2 tbsp.

.2 large eggs

.1 cup low-fat milk

.2/3 cup virgin olive oil

.3 small ripped pear peeled and chopped to small bite size
( i used Bartlett pears)

.1/8 tsp. salt

Preheat oven 380

Line muffin pan with cupcakes paper and set aside.

Mix 2 tbsp sugar substitutes with 1 tbsp cinnamon and set aside.

In a bowl of stand mixer, add olive oil, 1 cup sugar substitutes
and mix well until combined.

Add eggs one at a time mixing well after each addition.

In a separate bowl sift flour; add baking powder, salt, baking soda,
2 tbsp cinnamon.

On low speed, add dry ingredients in 3 additions alternating with
the milk starting and finishing with the dry ingredients.

Add chopped pears and mix by hand, making sure not to over mix.

With ice cream scoop fill the papers with the batter, sprinkle the
top with the sugar and cinnamon mixture, and bake for 22 minutes.

It should make 12 muffins

Sauteed Mushroom

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Sautéed mushroom

  • Servings: 2
  • Difficulty: easy
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Mushrooms consider being the beef for vegetarians around the world, it has the same delicious taste and kind of the same texture when its cooked.

I am not a vegetarian by any means, I am a meat and potato kind of woman, but every now and then I like to have meat free meals and this one is one them!

According to medical research, mushroom has many health benefits, one of them is lowering cholesterol especially Shitake mushroom and that is one of our favorite mushroom to cook with.
This is one of the flavorful, healthy, simple and easy  mushroom dinners to make in no time.

.1 1/2 lb Portabella Mushroom chopped

.1 1/2 lb Shitake mushroom chopped

.8 large Eggs

.1 tsp. Salt

.1/2 tsp. Black Pepper

.2 tbsp Butter

.1 tbsp olive oil

.1 tbsp minced Parsley

.2 medium Shallots chopped

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Over high heat in a large sauté pan, add butter and olive oil add chopped shallots and sauté until golden add chopped mushrooms and cook for 3-5 minutes, stirring occasionally, Add salt and black pepper.

Lower heat and add eggs and stir, cook until eggs are set.
Top with chopped parsley, serve with tomato wedges. Enjoy!

Green beans – stew

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Green beans stew

  • Servings: 4-6
  • Difficulty: easy
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 I love this dish.  It is easy to whip up for dinner in 30 minutes or less.  It is a hearty, delicious, and a healthy dinner to serve to your family, and an easy way to make sure the kids eat their vegetables at the same time.

One of the key ingredients to prepare this dish is to have a well-stocked pantry, having canned vegetables, and a variety of canned soups on hand will make your life easy and make you look like rock star with your family when dinnertime comes!

My mother always used fresh cut green beans because she does not approve of using canned green beans, but I had to tailor the recipe to accommodate the cooking time I have, without losing or compromising the delicious flavor.

.2 lbs. Beef stew small cut pieces

.5 cloves of Garlic minced

.2 cans of Hearty Tomato soup 19 oz. each

.2 tbsp. Tomato paste

.4 cans cut Green beans 14.5 oz. each

.1 tbsp. Salt

.1/2 tbsp. Black pepper

.2 1/2 cups of Chicken broth

On high heat in a large saucepan melt butter, add beef and sauté for few minutes, meat is not fully cooked.

Add garlic and sauté for few seconds add salt and black pepper.

Drain green beans and add to the meat, add two cans of hearty tomato soup, tomato paste, and chicken broth. Bring to boil lower heat to medium and simmer for 20 minutes with occasional stirring.

Served with Rice pilaf and fresh lemon juice enjoy!

Ground Turkey meat could replace the beef in this dish and it is equally delicious.

Shakshuka

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Shakshuka

  • Servings: 3-4
  • Difficulty: easy
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This dish called Shakshuka in Arabic and it means a “mess”.

It is one of the most known traditional dishes in the Middle East.

I remember growing up watching my mom make her delicious Shakshuka. I helped her prepare it so much and eating so much as well.

The Harissa (a paste made from red-hot chilies, cumin, and ton of other spices) is what gives it that signature delicious taste and depth of flavors.

All I can say about this dish is amazingly delicious!

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.1 large Onion minced

.6 cloves of garlic minced

.6 Roma tomato minced

.7 large Eggs

.4 tbsp olive oil

.2 tbsp Butter

.1 tbsp Salt

.2 tsp Black Pepper

.1 tsp Cinnamon

.1 tsp crushed Red Pepper

.½ tbsp Harissa paste

.1 cup white Wine

.3 tbsp chopped fresh Cilantro

In a large sauté pan on high heat add olive oil and butter, add minced onion, salt and black pepper and sauté for about 3-4 minutes or until golden.

Add minced garlic and sauté for few seconds; add tomato, crushed red pepper, cinnamon, harissa paste, stir well and cook for 5 minutes. 

Add white wine and cook covered for another 5 minutes.

With wooden spoon make seven wells, crack each egg in separate well, cover and cook on a low heat until the eggs are set, for about three minutes.

Sprinkle chopped cilantro on top and serve it family style with warm pita bread.

Enjoy!