Tilapia Quiche

Tilapia Quiche

  • Servings: 4-6
  • Time: 1 hours, 25 minutes
  • Difficulty: easy
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You could say this recipe is everything but the kitchen sink, I had few freezer items that I needed to use.

I never thought to use fish in a quiche until tonight, I had tilapia filet in the freezer and wanted to make something special with it, did not want to just make another baked fish in the oven…

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I started looking in the freezer and I found half a bag of mixed sliced bell peppers, half a bag of mixed frozen vegetables.

In the refrigerator found a bag of baby spinach and a large zucchini that both would have been tossed in the trash by next week, also had some leftover chopped cilantro, half of an onion, and chopped green onion from the other night when I made chicken fajita…

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Also I had few cups of baking mix that I had to get out of my pantry, I got all the ingredient on my kitchen counter and started writing the recipe….. So the tilapia quiche was born…

So the king of the house said he don’t think this is going to taste good, he never heard of Tilapia Quiche!!! Well neither than I but hey why not, developing a recipe is my game and trying different things is the way to go in my kitchen…

You could use a ready-made pie crust but I loved the crust I made with the ready baking mix, light, crumbly, and airy.

The egg will set but it will have a little juice from the vegetable and I think that is what made it delicious.

My son would never eat vegetables to save his life, he said and I quote” as you know mom normally I don’t eat vegetables, but this is really good” and he asked for second, I thought to myself high five mom for hiding the vegetables…

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Filling

.2 lbs. tilapia filet

.6 extra large eggs

.1/2 cup grated Parmesan cheese

.2 tbsp. butter

.3 tbsp. olive oil

.1 1/2 cup mixed frozen vegetables

.2 cups chopped zucchini

.1/2 medium chopped onion

.3 tbsp. chopped fresh cilantro

.1/2 tbsp. hot curry powder

.1 tbsp. chopped fresh flat leaves parsley

.1 bag baby spinach 5 oz.

.3 garlic cloves chopped

.1 tbsp. salt

.1 tbsp. black pepper

.1/2 tbsp. paprika

.1/4 cup buttermilk

Crust

.2 1/4 cup ready baking mix

.3-4 tbsp. vegetable shortening

.2-3 tbsp. buttermilk

.2 tbsp. fresh thyme

.1/4 tsp. black pepper

Spray a quiche pan with none sticks vegetable spray and set aside.
Line a cookie sheet with aluminum foil and top it with parchment papers.(you will thank me later)

In a food processor, add baking mix, shortening, thyme, black pepper and pulse until it is a coarse mixture, while the processor on add the buttermilk one tablespoon at a time until the dough comes together.

Add the dough to the quiche pan and spread with clean hands making sure to spread it up the sides too.

Freeze for 25 minutes.

In a small bowl, mix spices and salt, and set aside.

Preheat oven 375 (conventional)

To make the filling, cut the tilapia to bite size chunks… on medium low heat, in a large sauté pan heat the oil and butter, add the fish, sprinkle some of the spices and brown for 2- 3 minutes, remove on to a plate and set aside.

In the same pan, add chopped onion and zucchini sprinkle with some of the spices and cook until golden about 3 minutes.

Add the frozen mixed bell pepper, frozen vegetables, and cook for few minutes, sprinkle with some of the spice mixture and mix well…The liquid from the frozen vegetable will deglaze the pan and create delicious flavor.

Add garlic and cook for few seconds, add spinach and sauté until welted remove from the heat and let it cool for 5 minutes.

In a large bowl, whisk eggs, buttermilk, cilantro, green onions, parsley and Parmesan cheese, add the rest of the spice mixture.

Take the crust out of the freezer, place on the prepared cookie sheet, add a little of the egg mixture to the crust, add the cooked fish and spread with spoon making sure its a single layer, top with the cooked vegetables, add the rest of the egg mixture. Some of the mixture will spell but that is why the cookie sheet is covered no worries.

Bake the quiche for 50-55 minutes or until the middle is set, covering it with foil mid way to keep the top from burning.

Let it cool for 10 minutes before slicing.

Serve with tomato salad. Enjoy!

Chicken Stroganoff 

Chicken Stroganoff

  • Servings: 4
  • Time: 35 minutes
  • Difficulty: easy
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My husband loves chicken, and this time he requested a creamy sauce with it, his take on beef stroganoff… Which it is a very delicious dish I might add, but that’s another recipe for another time… So I said why not let’s try it!

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The chicken was really moist and delicious, the creamy sauce was full of flavor, I added a good amount of curry powder and a little nutmeg…

Also added a low fat sour cream and fresh baby spinach to make it semi healthy since the half and half is rich and full of delicious flavors on its own!

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This dish could be served with either couscous, mixed vegetables, a salad, brown rice pilaf or whole wheat pasta!

lets just say it was a hit and approved by my picky eaters…

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.6 lbs. chicken breast, boneless, skinless

.1 large onion sliced

.5 cloves chopped garlic

.1/2 tbsp. black pepper

.1/2 tsp. freshly grated nutmeg

.1 tbsp. and 1/2 tsp. salt divided

.3 cups half and half room temperature

.1 cup low fat sour cream room temperature

.4 tbsp. olive oil divided

.2 tbsp. unsalted butter divided

.1/2 tbsp. chopped fresh marjoram

.1/2 tsp. chopped fresh oregano

.1 tbsp. hot curry powder

.1 bag 5 oz. fresh baby spinach

.1 package of whole-wheat spaghetti

.2 tbsp. chopped green onions for garnish

Cut the chicken in to small bite size, heat half the olive oil and half of the butter in a large skillet on high heat, add part of the chicken in one single layer and brown, add some of the salt and pepper while the chicken is browning.

Remove on to a clean bowl and continue browning the rest with continuing adding some of the salt and pepper, you have to season each layer as you go on.

Add the rest of the olive oil and butter; add the onion and sauté until golden.

Add the rest of the salt and black pepper, add nutmeg, curry powder, and cook for few seconds.

Add the garlic, and cook for few seconds making sure not burn it.

Return all of the chicken back to the skillet and add chopped marjoram, chopped oregano, fresh spinach and cook for few minute until all the chicken is coated with the onion and spices and the spinach is welted.

Add half-and-half and bring to boil, lower the heat, and simmer until the sauce is thick and reduced by half, about 5-8 minutes.

Mix in the low-fat sour cream and cook for a minute just to heat it through.

Cook spaghetti according to package instructions, drain and add to the chicken mixture, mix well, garnish with green onions and serve. Enjoy!

Basbousa– Harisi

Basbousa-Harisi

  • Servings: 8
  • Time: 1 hours 10 minutes
  • Difficulty: easy
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Basbousa is a delicious Middle Eastern cake served
at wedding, engagements, and birthday parties as a symbol of
happy gathering.

Made from cooked semolina and topped with simple syrup. Coconut
is also a delicious addition.

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The syrup contains rose water or orange water that adds a touch of
sweetness and delicious fragrance.

I have this recipe since home economics in high school, hand writing
by me in cooking notebook that I created back then, this
notebook seen better days as you could see.

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Throughout the years, I added unsweetened shredded coconuts in to the
batter, just as an extra-added delicious flavor.

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Cake

.3 cups of semolina

.1 stick room temperature butter or margarine

.1/2 cup sugar substitutes or regular sugar

.4 tbsp. baking powder

.3 cups plain yogurt

.4 tbsp. untoasted peanuts or almonds

.1/2 cup unsweetened shredded coconuts

Syrup

.6 cups sugar subs or regular sugar

.1 cup water

.1/8 tsp fresh nutmeg

.2 tbsp fresh lemon juice

.3 tbsp. rose water

.1 stick of cinnamon

Make the syrup ahead, few hours before making the basbosa.

In a medium sauce pot, add all the syrup ingredient except the
rose water, stir until sugar is dissolved, on medium heat bring
to boil, about 5 minutes, lower heat and let it simmer for 10 minutes
or until its thickened.

Set aside to completely cool.

Preheat oven 355

Butter an 8 x 8 baking pan , set aside.

In a large bowl, add semolina and butter, with clean hands work the
semolina in to the butter, with fingertips until all incorporated.

Add baking powder, sugar, coconuts, and yogurt, mix well with rubber
spatula.

Add to prepared pan, with butter knife score the batter to triangle,
and place one peanut or almond in each triangle.

Bake for 30-40 minutes or until golden brown.

Remove the pan from the oven and place on cooling rack, drizzle
the entire syrup on top of the basbosua while still hot in order
to absorb it.

Let the pan stand until completely cooled, about 30 minutes.
Serve with hot tea or Arabic coffee, Enjoy!

Chocolate-Puffs

Chocolate-Puffs

  • Servings: 6
  • Time: 45 minutes
  • Difficulty: easy
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I am not a chocolate lover; my kids take after their dads, for me it has to be a delicious dessert in order for me to enjoy chocolate! Also I am not a lover of overly sweet desserts… However, with these Puffs filled with all this ooey gooey chocolaty goodness, won me over today when I made them…

I had a package of whole-wheat Puff pastry squares and I did not know what to make with them, I have made them with cheese most of the time and they are absolutely, amazingly delicious, but I wanted to make a sweet treat, so I came up with this one.

I choose dark chocolate, and dusted it with sugar free powder sugar so my husband will be able to eat some of these delicious puffs.

These chocolaty puffs could be prepared quickly to serve after dinner or at any gathering.

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Preheat oven 375

Line up a cookie sheet with parchment paper and set aside.

In a small bowl, beat the egg with water and set aside.

.1 package of whole-wheat puff pastry, 22 oz. thawed overnight in the refrigerator

.1 bag dark chocolate morsels

.1 egg

.1 tbsp. water

.1/4 cup sugar free powder sugar

Roll out each square of puff pastry in one direction to create a 1/2 inch thick long sheet, cut to two strips.

In each strip line up 10 chocolate morsel length wise, roll the pastry tight and making sure all the chocolate covered.

Repeat until all the puffs are used.

Line up in on cookie sheet leaving 2 inches space between them.

With pastry brush, lightly brush the puffs with the egg wash.

Bake for 25-35 minutes.

Let the puffs cool in the pan for 5 minutes, dust with powder sugar and arrange on serving platter. Enjoy!

Pudding – Mahalabia

Pudding-Mahalabia

  • Servings: 8
  • Time: 6 hour, 15 minutes
  • Difficulty: easy
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Are you vegetarian? Do you have an egg allergy? Well this tasty treat is for you!

This delicious mahalabia always served during hot summery nights at any Middle Eastern table.

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My mom always prepared it early in the day, so when dinnertime comes, it is cold and refreshing.

Pudding-Mahalabia is simple, delicious dessert to make in no time, light enough to eat after lunch or dinner.

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The hint of rose water makes it so refreshing and fragrant.Topped with mix of nuts, spices, and shredded coconuts also add a delicious flavor.

The Middle Eastern Pudding -Mahalabia – is the healthier alternative for the regular pudding; beside it does not contain any eggs but also versatile, switching the whole milk with low fat or nonfat milk is a healthier version.

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I made this version as a sugar free with nonfat milk!

 

Pudding-Mahalabia

.8 cups nonfat milk

.1 1/4 sugar substitutes

.3 tbsp. rose water

.1 1/4 cup corn starch

Topping

.1 cup mixed nuts of your choice

.1/4 cup unsweetened coconut

.1 tsp. ground cinnamon

.1/8 tsp. ground nutmeg.

.2 tbsp. rose water

In a medium size sauce pot, add milk reserving 1 cup on the side and on medium high heat, let the milk comes to low boil, stir in the sugar.

Add the cornstarch to the reserved cup of milk and whisk until all the lumps dissolved.

Reduce heat to medium low and add the cornstarch slurry with constant whisking to avoid getting lumps.

Whisk for about 3- 5 minutes, switch to wooden spoon and keep stirring until the milk is thickens and coat the back of the spoon.

Turn off the heat and stir in the rose water.

Carefully with a soup ladle, scope the pudding and add to serving ramekins.
Line the ramekins on a cookie sheet and cool in the refrigerator for 4-6 hours.

Mix the topping ingredient without the rose water and set aside.

When serving, drizzle the top with a little of the rose water and with 1-2 tsp of the nuts mixture, Enjoy!

Stuffed Zucchini 

Stuffed Zucchini

  • Servings: 6
  • Time: 1 hours, 25 minutes
  • Difficulty: intermediate
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This dish is one of the most famous dishes in the Middle East; it is on every table at every home at any given time!

In Arabic, This dish called   K-o-s-a  M-a-h-s-h-I, and in Hebrew,  K-e-sh-oo-ee-m.

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Mahshi means stuffed, Kosa and Keshooeem means zucchini!

I love making this dish and my family loves to eat it…

It is one of the easiest dishes to make and for sure, one of the most delicious meals served at any dinner table!

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To serve this dish for weeknight’s dinner, I would recommend cleaning and storing the zucchini in a colander in the refrigerator overnight; making sure it is completely dry…

For vegetarian version of this dish, substitute the meat with chopped fresh flat leaves parsley and chopped tomatoes, and for the butter substitute it with extra virgin olive oil and continue with the rest of the instructions…

In addition, I have made this dish with small cut bite size turkey for the none red meat eaters, and it is equally delicious!

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I do not recommend ground beef or ground turkey, as it will disappear and become mush during cooking for some reason, for added flavor I would recommend using the chili cut size method for the beef or turkey.

I also highly recommend using short-medium grain rice for any stuffed vegetable dishes, as I tried the long grain rice, i did not find it as flavorful as the short-medium grain, and long grain rice takes a lot longer to cook than any vegetable, so the vegetables will be overly cooked by the time the rice is done.

.7.25 Lbs. white zucchini about 26 pieces

.2 lb. small cut stew / chili size beef

.1/2 sticks unsalted butter melted

.1 tbsp salt divided

.1/4 tbsp black pepper

.2 cans tomato sauce 12 oz each

.2.5 cups short / medium grain rice

In a large bowl, rinse the rice until the water runs clear, add water to cover the rice and soak for 20 minutes.

Wash the zucchini and dry with clean tea towel.

With paring knife, remove the top of the zucchini and remove only the small white part on the bottom, do that for all of them.

Gently, with zucchini corer removes the inside of each zucchini, finish all, and do not worry about breaking one or two of them it will happen, do not stress about it, they are useable.

Melt the butter and set aside to cool.

Wash the zucchini with cold water, set in a colander to drain.

Drain the rice, making sure all the water drained, and the rice is somewhat dry.

To the rice, add meat, black pepper, melted butter, and 1/2 tbsp. salt.

With clean hands, combine the mixture making sure the meat and the rice completely mixed so each zucchini would have enough meat in it.

Stuff each zucchini with the rice and meat mixture half way, making sure to leave about two inches space from the top for the rice to expand.

Arrange in a large pot and complete the rest.

In a large bowl combine the tomato paste and water, add two cans of tomato sauce mix well to dissolve the tomato paste, add the reminder of the salt, add the mix to the zucchini.

On high heat, cover and bring to boil, it will take about 5-10 minutes, reduce the heat and simmer for about 25 minutes or until the rice is fully cooked…With a fork, break one of the zucchini to test the rice making sure its fully cooked, if not cover and simmer on low heat for additional 5 minutes.

Uncover and let the sauce reduce a little, about 5 minutes.

Serve hot with warm pita bread, Enjoy!

Sourdough Bread

Sourdough Bread

  • Servings: 12
  • Time: 2 hours, 25 minutes
  • Difficulty: easy
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Baking bread at home is one of my passions; I love the aroma that fills the house, especially sourdough bread. And I am sure there is millions of recipes out there for sourdough bread but this is the same recipe I came up with and been making it for years and years and I guarantee you, you will love it too.

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Bread is my weakness and I will admit to that, there is no bread that I would say no to, yes, it is bad for the hips, but I cannot resist the temptation of fresh, hot baked bread.

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I have been keeping a bread starter, flour, water mixed and kept in the refrigerator for as long as you feed it, and that is what makes sourdough, sourdough…

Sourdough is a labor of love since the starter takes a long time to ferment, so patience is necessary to make the bread.

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However, let me tell you the rewards out ways the hard work and the time, when you smell and eat the homemade, delicious, warm, and crusty bread, you would know how much it is worth the efforts.

Starter

.2-cup water divided

.2-cup all-purpose flour divided

Dough

.5 2/3 cups all-purpose flour

.1 3/4 warm water

.1/2 tbsp. salt

.1 1/4 cup dough starter

.2 tbsp. cornmeal

For the starter, mix 1 cup flour and 1 cup water in a large plastic container, and let it stand for 12 hours in a warm corner in your kitchen uncovered, after 12 hours, mix gently, discard most of the starter, keeping about 1/2 cup, add the remaining flour and water, mix well and let stand uncovered for another 12 hours.

In a large bowl of a stand mixer, add all the dough ingredients except the cornmeal, run the mixer on low for about 1 minute.

Let the dough stand for 20 minutes in order for the flour to absorb the liquid.

Turn the mixer on and work the dough for about 10 minutes, cover and let it stand for about 1 hour.

Sprinkle baking sheet with the cornmeal and set aside.

Gently work the dough on floured surface and form a ball, or to any shape you like…the dough will be sticky… replace the dough on the baking sheet, cover with clean tea towel, and let it rise again for 40-55 minutes.

Preheat oven 375

With a sharp knife, make three slashes on the top of the dough.

With spraying bottle filled with water, spray the dough and bake for 45-55 minutes.

In the last 15 minutes spray the bread and the pan twice with the water to create a steam in order to have the delicious crust, and continue to bake.

Serve the bread with cheese or butter and jam, Enjoy!