Monthly Archives: May 2016

Corn Dog Muffins

Posted in bread, main dish by

Corn Dog Muffins

  • Servings: 12-24
  • Difficulty: easy
  • Print

The combination of corn bread and hot dogs is behind delicious, kids and adults enjoys eating them at any given time!

IMG_5269

We all enjoyed them when shopping at the mall, corn dogs and lemonade was one of the snaks my kids asked for all the time.

IMG_5303

I combined the two in muffin version and the results were amazing!

Just a hint of sweetness meets savory.

They are on the healthy side also, coconut oil replaced the butter and sugar substitutes replacing the granulated sugar.

It was the perfect combination with BBQ, yes, we started our long weekend BBQ from today, and it will continue until Monday!

Preheat oven 375

Spray two muffin pans with vegetables oil spray and set aside.

.1/2 cup all purpose flour

.2 1/2 cup buttermilk

.1/4 tsp salt

.2 tsp baking powder

.1/2 cup melted coconut oil or melted unsalted butter

.2 1/2 cups corn meal

.2 large eggs

.6 beef hot dogs cut in to 5 pieces each

.1/3 cup sugar substitutes or granulated sugar

In a large bowl, combine flour, cornmeal, baking powder, salt, and sugar set aside.

In measuring cup, stir in buttermilk and eggs, whisk until completely combined.

Add the buttermilk mixture to the dry and stir.

Add the melted coconut oil or butter and stir until the mixture comes together.

With ice cream scoop fill the muffin pan halfway, insert the cut up hotdogs, one in each muffin.

Bake for 25-30 minutes making sure to turn the pans halfway.

Cool on wire rack for five minutes, remove, and cool completely.

Drizzle with honey on top before serving.

The muffins could be served warm or at room temperature.

This recipe makes about 22-24 muffins, Enjoy!

Cabbage Salad

Posted in salad by

Cabbage Salad

  • Servings: 4
  • Difficulty: easy
  • Print

I am on the roll these days with delicious side dishes, this one my mom made all the time growing up and I love it now as much as I loved it back then.

IMG_5061

It is easy, simple, and healthy, that is all I could say about it.

IMG_5052

This salad is perfect prepared a day before; the raw cabbage needs to marinade in the lemon juice and olive oil overnight or few hours before serving.

IMG_5050

.1 medium size green or red cabbage

.3 minced garlic cloves

.1/4 cup lemon juice

.1/4 cup olive oil

.1/2 tbsp. salt

.1/8 tsp. crushed red pepper

Remove the first 2 layers of the leaves, I find the first layers are not clean to use from being handled and touched by people at the store.

With a sharp knife, shred the cabbage in to thin slices making sure to remove the core and any hard rips, you could use a food processer and chop it but that’s another equipment to wash!!!

Add the shredded cabbage in to a large bowl, add lemon juice, salt, red crushed pepper, olive oil and minced garlic, with clean hands mix well until all combined.

Cover with plastic wrap and store in the refrigerator for few hours or overnight.

Served with Beef Shawarma, chicken kebabs or any other meat dishes, or just by itself as a healthy lunch or dinner.

Tonight I paired it with grilled lemon chicken. Enjoy!

Corn-Bell Pepper Relish

Posted in main dish by

Corn-Bell Pepper Relish

  • Servings: 4
  • Difficulty: easy
  • Print

I had a leftover assorted bell pepper from the other day when I made a vegetable pizza and I wanted to use them before they expire, and I had a big bag of frozen corn, I normally buy big bags of frozen vegetables, it is cheaper that way!
IMG_5209

I had to come up with a quick side dish that will not take a long time to prepare, and a healthy one at the same time.IMG_5201

This dish turned out awesome, it was delicious and healthy as a side dish to any meal, and tonight I paired it with frozen readymade chicken patties, from the freezer to the oven, cannot get simpler than that…Just keeping it real here!

IMG_5211

Tonight I did not feel like cooking an entire meal, because I wanted to test a chocolate cake recipe I wrote the other day, and I did not want to be in the kitchen all night long after a busy day at the office…

I promise to post the cake recipe if it comes out the way I invasion it. 

.3 cups frozen corn

.1 cup chopped green bell pepper

.1/2 cup chopped red bell pepper

.1/2 cup chopped yellow bell pepper

.1 tbsp butter

.3 tbsp olive oil

.1/2 tbsp salt

.1/4 tbsp black pepper

.1/4 cup whipping cream

.2 medium shallots chopped

.1/2 tsp crushed red pepper

.1 tsp grated fresh ginger

.1 tsp lemon zest

In a large skillet over high heat, add olive oil and butter, add chopped shallots and the mixture of bell pepper, sauté for 2-3 minutes or until slightly brown.

Add salt, black pepper, crushed red pepper, grated ginger, lemon zest and mix well.

Add corn and cook for 2 -3 minutes just to heat it through, add the whipping cream and cook for 1 minute or until slightly thickened.

This recipe could be completely transformed in to vegan dish, by replacing the butter with coconut oil and the whipping cream with coconut milk, its equally delicious. Enjoy!

Vegetable Relish

Posted in main dish by

Vegetable Relish

  • Servings: 4
  • Difficulty: easy
  • Print

We have our favorite Mexican restaurant that we go to for our date nights dinner, hubby and I sometimes order fish tacos, and with it comes a delicious mix of sautéed vegetable.

IMG_5064

I created my own spin on the dish, and guess what he said my dish tasted better, I was very happy to hear that.

IMG_5045

I added garlic and lemon juice, it gave it a slight of freshness, and it did taste better than the restaurant version.

IMG_5047

I also added white wine; and once it was reduced, the flavor was amazing.

IMG_5055

It is such an easy and healthy dish to make at home, and it took no time at all to prepare it, it is truly an easy side dish to make for dinner on a busy weeknights.

.2 medium size Italian zucchini

.2 large zucchini

.3 large carrots peeled

.1 cup of fresh cut green beans

.1/2 tbsp. dry basil

.1/2 tbsp. salt

.1/4 tbsp. black pepper

.3 tbsp. olive oil

.2 cloves of minced garlic

.1/2 cup alcohol free white wine

.Juice of half a lemon

Wash and dry all the vegetable.

Cut both type of zucchinis and carrots lengthwise, turn, and cut to thin sticks.

Try to cut the vegetable in to the same size, in order for it to cook at the same time, but do not fuss over it.

On high heat, heat olive oil in large sauté pan, add carrots and cook for 2-3 minutes.

Stir occasionally, add zucchini, cut green beans, salt, and cook until soft about 2-3 minutes.

Add garlic, dry basil, black pepper and cook for few seconds, add white wine, lemon juice and stir well, let it reduce uncovered for few minutes.

Serve with baked chicken or baked fish, Enjoy!

Molokhia

Posted in main dish by

Molokhia

  • Servings: 4
  • Difficulty: easy
  • Print

Molokhia is the leave of jute plant, the leaves are minced and cooked with chicken or beef; it is very popular in the Middle East and North African kitchens, it is one of the most famous dishes in Egypt, its cooked with rabbit meat.

IMG_4952

The consistency of this dish is not appealing to some people, they call it slimy, but I guarantee you once you taste this delicious dish you will not call it that.

IMG_4950

The sautéed-minced garlic in brown butter, adds scrumptious flavor, add a squeeze of fresh lemon juice and you are on your way to taste the best dish on earth as my hubby calls it.

IMG_4951

I remember my mom used to buy the fresh molokhia in huge bundles to feed our large family, we kids used to help her by plucking the leaves off the stems, she used to use the mezzaluna knife to mince it.

IMG_4953

It is very hard to find fresh Molokhia leaves in the states, but it is widely sold frozen in individual bags or in dry form at any Middle Eastern markets.

I also found the dry version on line.

Molokhia is one of the easiest dishes to make, let me show you how.

IMG_4955

.1 large skinless, boneless chicken breast

.2 bags of frozen mince molikhia 14 oz. each or 6 cups of dry molikhia

.6 cups of water

.1/2 tbsp. salt

.5 cloves mince garlic

.4 tbsp. butter

In a medium size pot, combine chicken breast with water, cover and bring to boil.

Lower heat to medium low and simmer for 20-25 minutes.

Remove the chicken on to a plate and set aside to cool.

Carefully reserve a 1 1/2 cup of the poaching liquid and set aside, cool the rest of the liquid in a container for an hour, pour in to Masson jar with tight fitted lid and store in the refrigerator to use in soups.

For the dry molokhia reserve 2 cups of the poaching liquid.

With paper towel, carefully clean the same pot; on low heat add butter and garlic, sauté the garlic until light golden and making sure not burn it.

With kitchen scissors snip along side of the bag, squeeze the molokhia out and add to the pot, repeat with the second bag.

if you are using the dry molokhia, add all 6 cups at once.

Add the reserved poaching liquid, salt, and stir well, simmer covered for five minutes.

With two forks shred the chicken in to bite size pieces, add to the molokhia and simmer for another five minutes, or ten minutes for the dry version.

For vegetarian version opt the chicken and the poaching liquid , and use vegetable stock instead.

Serve with day old pita bread or rice pilaf, fresh lemon wedges, green bell pepper and jalapeño pepper. Enjoy!

Alfredo Sauce

Posted in main dish by

Alfredo Sauce

  • Servings: 6
  • Difficulty: easy
  • Print

It is easy to open a jar of any kind of store bought sauces, but this easy recipe of alfredo sauce will change your mind.

IMG_4115

The delicious white sauce filled with cheese and scrumptious flavor, and trusts me on this one; it will beat any readymade sauce.

IMG_4119

It is a make ahead sauce, freezes well for a month in zip top bags or for a week in the refrigerator in airtight container.

IMG_4112

I always use this delicious, scrumptious sauce as a base for my white pizza, but this time I paired it with my home style meatballs and made baked penne for dinner.

IMG_4121

Preheat oven to 375

.2 cups whipping cream

.4 cups hot milk (non-fat)

.3 tbsp. olive oil

.3 tbsp. coconut oil

.1/2 cup + 2 tbsp. flour

.1/2 tbsp. salt

.1/2 tbsp. black pepper

.1/2 tsp. nutmeg

.1 tbsp. chopped fresh thyme

.1 cup + 3 tbsp. gradated parmesan cheese divided

.1 cup mozzarella cheese

.1 1/2 cup reserved pasta water

.1 bag whole wheat Penne pasta

.2 tbsp. chopped fresh parsley

In a heavy bottom pot, on medium heat, add the olive oil and coconut oil, add flour.

Cook the flour for 2-3 minutes.

Whisk in milk and whipping cream, continue to whisk to avoid any lumps.

Switch to wooden spoon, add salt, black pepper, nutmeg, and thyme, cook until the sauce is thick, and coat the back of the spoon.

Off the heat add 1 cup of parmesan cheese and mozzarella cheese; stir until the cheese melted.

Cook the penne according to the package instructions, before darning the pasta, make sure to reserve 1 1/2 cup of water.

In 9 x 13 baking pan sprayed with nonstick vegetable spray, add pasta.

Reserve 2 cups of the sauce and set aside in airtight container for later use.

Add home-style meatballs to the remaining sauce, mix well.

Add sauce and meatballs to the pasta, add the reserved pasta water, mix well making sure all the pasta covered with the sauce.

Top it with the remaining parmesan cheese and bake for 10-15 minute.

Sprinkle chopped parsley and serve with French baguette.

Save the reserved sauce in the refrigerator to use with pizza. Enjoy!

Home-Style Meatballs

Posted in main dish by

Home-Style Meatballs

  • Servings: 6
  • Difficulty: easy
  • Print

Making your own meatballs at home is as easy as opening a frozen bag of meatballs from the store, it takes no time to get it done, it is healthier, and you know what kind of meat you are serving to your family.

IMG_4108

The other day all I had in the freezer ground beef and ground chicken, each of the meat was not enough to make dinner for everyone, and I did not feel like getting dressed and drive to the store just to get another lb. of beef to make meatballs.

I have few delicious recipes of meatballs, but I never made this one, by combining the ground beef and the ground chicken, these meatballs were born!

Combining both meats made the meatballs juicy and delicious and it was enough to feed the entire family.

IMG_4110

This recipe is a total make ahead meal, let the meatballs cool completely, add to zip top bags and freeze.

But that day I added the meatballs to my delicious Alfredo sauce and made baked penne.

.1 lb. ground beef

.1 lb. ground chicken

.1/2 tbsp. salt

.1 tsp. black pepper

.1 tbsp. minced garlic about 3

.1 medium minced shallots

.1 egg

.1/4 tsp. ground cinnamon

.1/4 cup parmesan cheese

.1/4 cup plain bread crumbs

.6 tbsp. olive oil divided

.6 tbsp. coconut oil divided

In a large bowl, add all the ingredients except the olive oil and the coconut oil.

With clean hands, mix well until the meats completely combined.

With a small ice cream scope form little meatballs, roll in the palm of your hand, continue until all the meat is used, the mix should make about 66 mini meatballs.

In a large heavy bottom pot on high heat, combine 3 tbsp. olive oil and 3 tbsp. coconut oil.

Add some of the meatballs to the pot making sure to line up in single layer, brown for 1-2 minutes on each side, remove, and set aside, continue by adding the rest of the olive oil, coconut oil and brown the rest of the meatballs. Enjoy!

Lamb Barley Stew

Posted in main dish by

Lamb Barley Stew

  • Servings: 4
  • Difficulty: easy
  • Print

Lamb is one of my favorite meat to cook with; I love the aroma and the delicious flavor the lambs adds to each dish!

IMG_4380

I was surprised my hubby ate this dish; he is not a big fan of lamb but he loved it and loved the flavor.

IMG_4338

The long slow cooking made the lamb tender and falls off the bones, it had a delicious melt in your mouth scrumptious flavor.IMG_4339

Barley was a surprise addition for my hubby, he never ate it before, and honestly, I never cooked it before!

IMG_4340

I bought the bag of barley I think three months ago when I was checking out the grains at the store and it caught my eye and I thought why not, so I bought it and I have been wanting to use it in one of my recipes for a while.

IMG_4343

It added a delicious healthy texture to the stew , I also added large carrots and I was surprised they held their shape even with the long cooking time!

Oh yes I forgot to mention, this dish is cooked in the slow cooker, yes over night or all day… you either wake up to the delicious aroma filling your home or having the delicious aroma when you walk in after work.

IMG_4379

The dish was so hearty that I did not serve any side dish with it.

.3-4 lb. lamb shanks

.2 cups barley rinsed

.1 large onion chopped

.1 medium serrano pepper chopped

.2 tbsp. fresh rosemary chopped

.2 tbsp. fresh marjoram chopped

.1 tsp fresh thyme chopped

.1 cup celery with leaves chopped

.3 large carrots washed, unpeeled and cut to large pieces

.1 1/4 alcohol free white wine

.6 cups water or vegetable stock

.1 1/2 tbsp. salt

.1 tbsp. black pepper

.1 tsp coriander powder

.1/2 tsp ground cinnamon

.4 tbsp. olive oil divided

.4 cloves garlic smashed

In a small bowl mix salt, black pepper, ground cinnamon and coriander and set aside.

In a heavy bottom pot on high heat, add 2 tbsp. olive oil to heat, sprinkle some of the spice mixer on half of the lamb shank and line in single layer in the hot oil.

Brown the lamb on each side; the lamb will not be fully cooked remove to the insert of the slow cooker.

Continue with the rest of the lamb making sure to sprinkle some of the spices on each addition.

Add the remaining olive oil; add onion, carrots, serrano pepper, garlic, and celery, brown for few minutes making sure to add the rest of the spice mixture, stir for about 2-3 minutes.

Add the white wine to deglaze the pan, add the herb mixture, and stir for 1 minute making sure to left all the delicious flavor from the bottom of the pan.

Add the mixture to the lamb, add barely, water, and mix well until the entire ingredients incorporated.

Turn on the slow cooker on low heat for 8 hours. Enjoy!

Ricotta-Orange Cupcakes

Posted in Desserts by

Ricotta-Orange Cupcakes

  • Servings: 12-14
  • Difficulty: easy
  • Print

The smell of orange baking is one of the most delicious aromas you could have in the kitchen.

IMG_4349

I love to bake with orange in any form, juice, zest or extract, it taste delicious in cupcakes, cakes or pound cake, and I think the mix of orange juice with the ricotta cheese made this recipe as delicious as it can be.

IMG_4353

It is moist, fluffy texture with the delicious flavor and aroma of the orange juice that I loved about it, and the added bonus its sugar free…

IMG_4347

To my surprise this recipe made a good amount of wet batter, I was so worried that I might have added too much orange juice but it was already mixed and no going back…

I ended up with 24 cupcakes and 1 loaf and I was happy with that, the hubby gets his loaf and my co-workers get the cupcakes…

IMG_4351

I made up this cake because I always tend to buy too many containers of ricotta cheese and I had a big gallon of orange Juice, so I started writing it, and this recipe was born.

.3 1/2 cups of all-purpose flour

.4 tbsp. corn starch

.1 cup large golden raisin

.1 1/2 cups whole milk ricotta cheese

.1 1/2 sticks room temperature butter

.2 cups sugar substitutes

.2 cups orange juice with pulp

.1 1/2 tbsp. baking powder

.1/2 tbsp. baking soda

.1/8 tsp. salt

.4 large eggs room temperature

.1 tbsp. vanilla extract

Preheat oven to 375

Line muffin pans and set aside, spray a loaf pan with none-stick vegetable spray, line with parchment paper, spray again, and set aside.

In a stand mixer with the flat beater attachment, cream the butter, add the sugar 1 cup at a time and mix well after each addition, beat for 2 minutes until its smooth and the sugar incorporated with the butter.

Add eggs one at a time mixing after each addition add vanilla extract and mix well.

Sift flour,corn starch, baking soda, salt, and baking powder.

On a low speed, add the flour mixer to the creamed butter in thirds alternating with the orange juice, starting and ending with the flour.

With ice cream scope, fill the cupcakes all the way.

Add the rest of the batter to the loaf pan.

Add 4-5 raisins to the top of each cupcake add the rest to the top of the loaf, do not mix.

Bake the cupcakes for 29-30 minutes

Bake the loaf for 40-45 minutes

Cool in the pans for 5 minutes, transfer to wire racks and cool completely before serving.

Top with fresh whipped cream, but I prefer there delicious orange flavor on its own. Enjoy!

Baba Ghanoush

Posted in main dish by

Baba Ghanoush

  • Servings: 4
  • Difficulty: easy
  • Print

Baba Ghanoush is one of the most famous dishes throughout the Middle East, in fact the entire world.

IMG_4102

It is healthy and delicious to serve as a side dish with kebabs or by itself as a main dish with crusty bread or warm pita bread.

DSCF5898

DSCF5895IMG_4091IMG_4093IMG_4094IMG_4095

Baba Ghanoush and I been having a love affair since I could ever remember, I love making it, eating it at any time of the day; it was a happy day when my mom used to make it growing up!

This recipe is easy, delicious and full of flavor, I love adding roasted bell pepper to my mom original recipe for added flavor.

IMG_4101

.2 large eggplant

.2 garlic cloves minced

.1/2 cup tahini (sesame paste)

.1/2 cup warm water

.1/4 cup fresh lemon juice

.1/2 tsp. cumin

.1 1/4 tsp. salt

.1/4 tsp. cayenne pepper

.1 tbsp. chopped fresh parsley divided

1/8 tsp. paprika

1 tbsp. olive oil

Preheat oven broil on high.

Place the oven rack in the middle section of the oven.

Line up two small baking sheets with aluminum foil (very easy clean up later), spray with non-stick vegetable spray, and set aside.

Wash and dry the eggplants and bell pepper, cut the ends off the eggplants and make a deep slit in the middle of each eggplant for the steam to escape so it will not explode in the oven.

Place the bell pepper on one of the prepared baking sheets and the eggplants on the other one, broil side by side for 45 minutes making sure turning them every few minutes.

Remove baking sheet and set aside for the vegetable to cool enough to handle.

With clean hands, gently remove the skin off the eggplant.

Remove the skin off the bell pepper, some will not come off, but that’s added flavor to the dish.

Do not wash the vegetable…

Chop the bell pepper to medium size pieces and set aside in a medium size bowl.

Place the eggplants on wooden chopping block and with a sharp knife finely chop it until you have smooth consistency.

Add to the bell pepper.

In a separate bowl combine tahini, water, lemon juice, garlic, salt, cayenne pepper, cumin, half the chopped parsley and whisk well.

Add the dressing to the eggplants and pepper mixture, stir until completely incorporated.

sprinkle with the remaining chopped parsley and top with paprika, and olive oil.

Serve as side dish next to chicken kebab, or just a main course with a warm pita bread and simple tomato salad. Enjoy!

Corn-Asparagus Salad

Posted in salad by

Corn-Asparagus Salad

  • Servings: 4
  • Difficulty: easy
  • Print

I could never keep Asparagus long enough in my refrigerator to cook them, I always buy it and forget about it until the following weekend when I clean my drawers and say ohhhh there they are!!

IMG_4105

So this time I made sure to keep them visible so they would be in my face every time I open the door of the refrigerator.

IMG_4088

Also had a bag of frozen corn in the freezer I needed to start using, and had mixed colors of bell peppers and these also have a short shelf life.

So I roasted the bell peppers and added them to the corn and asparagus and this salad was born.

IMG_4105

I paired it as a side dish with my easy to prepare chicken kebab and baba ghanoush.

Salad

.2-3 lb. asparagus chopped to 2 inches

.3-4 cups frozen corn

.2 roasted yellow peppers

.4 tbsp. olive oil

.2 medium shallots chopped

.1 tsp. paprika

.1 tsp. chili powder

.1/2 tsp. salt

Dressing

.2 tbsp. olive oil

.1/4 cup fresh lemon juice

.1 clove garlic, minced

.1 tbsp. chopped flat leaves parsley

.1 tbsp. fresh chopped thyme

.1/2 tsp salt

.1/2 tsp. pepper

.1 tbsp. lemon zest

Preheat oven broil on high.

Line up baking sheet with thick layer of aluminum foil, spray with non-stick vegetable spray.

Wash and dry bell pepper and place on the baking sheet, broil for 10 minutes or until all side blistered making sure to turn it every few minutes.

Remove and set aside to cool.

On medium high heat, in a large sauté pan, heat olive oil add chopped shallots, add salt and sauté for few minutes or until light golden.

Add chopped asparagus and cook for 3-5 minutes, mix in paprika and chili powder… In the main time peel, deseed and chop the bell peppers.

Add to the pan and mix with the asparagus.

Add corn mix and cover to cook for 4 minutes.

Make the dressing

In a measuring cup add olive oil, minced garlic, lemon juice, chopped parsley, chopped thyme, salt, pepper, and lemon zest, and whisk well.

Turn off the heat, add the dressing to the pan, mix well, cover and let it stand for 5 minutes for the flavor to incorporate… Enjoy!

Chicken Kebab

Posted in main dish by

Chicken Kebab

  • Servings: 4
  • Difficulty: easy
  • Print

Who does not love Kebab!! We all do, in our house everyone ask for it again and again…

IMG_4096

Kebab is any skewered meat or vegetables that grilled in the oven or on an outdoor grill.

IMG_4090

I made mine without the hassle of using the skewers, It is easier after a long day at work, it has the spices and the flavor but without spending extra time on skewering the meat.

IMG_4097

The chicken was moist and full of flavor, the mixed simple spices were packed with flavor.

.3 lb. cut mixed chicken white and dark meat

.1 tbsp. curry powder

.1 tsp salt

.1/2 tsp black pepper

.1/2 tsp cumin

.1/4 tsp cinnamon

.3 tbsp. olive oil

.3 tbsp. fresh lemon juice

.3 tbsp. fresh lime juice

Line up two baking sheets with aluminum foil, spray with non-stick vegetable oil spray, and set aside.

Wash and dry the chicken with paper towel and place in a large bowl.

In a small bowl mix, curry powder, salt, black pepper, cumin and cinnamon, add to the chicken and mix well with clean hands.

Add olive oil and lemon and lime juice, and mix again until the chicken completely coated with the spice mixture.

Cover with plastic wrap and let the chicken set at room temperature for 30 minutes.

Preheat oven to 435

Line up the chicken on the prepared baking sheets in single layers, bake for 10-15 minutes.

Serve the chicken with corn-asparagus hot salad and baba ghanoush,

 

Enjoy!

Lemon Lime Cookies

Posted in Desserts by

Lemon Lime Cookies

  • Servings: 12-14
  • Difficulty: easy
  • Print

Pucker up everyone these cookies are lemony and limey in the most delicious way you could imagine.

IMG_4082

The lemon and lime mixture brings out the summery sunshine in these cookies, I had a lot of lemons and limes in my refrigerator, and I have not made these delicious cookies for a while.

IMG_4074IMG_4077

They are sweet and buttery without the fat from the butter, they are healthy in a way since they are sugar free also…

IMG_4081

.4 1/2 cups all purpose flour

.1 tsp baking powder

.1 tsp. salt

.2 cups coconut oil

.1 1/2 cups sugar substitutes

.4 tbsp. lemon zest

.4 tbsp. lime zest

.2 tbsp. vanilla extract

.6 tbsp. lemon juice

.2 tbsp. lime juice

.2 cups of powder sugar substitutes

.2 eggs room temperature

Preheat oven to 375

Line up three cookie sheets with parchment paper and set aside.

In a bowl of a stand mixer, combine the coconut oil and 1 1/2 cups of sugar, mix well until creamy.

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

Add vanilla extract and mix well until mixture is fluffy, about 1 minute.

Sift flour; baking powder and salt, on low speed add the flour mixture in third and mix well after each addition.

Add 1 tbsp. of each, lemon zest and lime zest. Add 1 tbsp. lemon juice and mix for few seconds until all incorporated.

With a tablespoon dollop the cookie dough on to the prepared cookie sheets leaving 1-2 inches apart between them.

Pour the lime juice on to a flat plate, and add the remaining sugar in to another flat plate, dip the bottom of drinking glass in to the lime juice and then dip in to the sugar, flatting each cookie to about 1/2 inch each. Repeat until all the cookies are done.

Bake for 18-19 minutes depending on how chewy or crispy you want them.

Remove and cool in the pan for 5 minutes, carefully remove from the pan and cool completely on cooling rack.

Mix the remaining lemon juice, lemon zest, lime zest with the powder sugar, adding more sugar and lemon juice , or less depending on how thick or thin you want the glaze.

With a tablespoon drizzle the glaze on to the cookies evenly and let it stand for few hours or until the glaze is set. Enjoy!

Crusty Sourdough Bread

Posted in bread by

Crusty Sourdough Bread

  • Servings: 8-12
  • Difficulty: intermediate
  • Print

Today I tested a new recipe of sourdough bread. I know the carbs issue but who can resist fresh hot baked crusty bread!

IMG_4048

This bread left to rise for about 4 hours without being disturbed! In the mean time, we went to breakfast, and grocery shopping.

IMG_4046IMG_4045

After 4 hours, I gently worked the dough with a little bench flour, divided it in to two loaves, and let it rest again…

IMG_4050

Letting the dough rise for that long is what made the flavor intensify, and gave it the extra sour taste… The bread turned out amazingly delicious, crusty yet soft, and chewy!

IMG_4059

.9 cups bread flour

.2 1/2 cups bread starter (see recipe)

.1 tbsp. dry yeast

.2 1/2 hot water

.2 tbsp. sugar substitutes

.1 1/2 tbsp. salts

.1 egg whites

.1/2 tbsp. water

.1/2 tsp poppy seed

.1/2 tsp raw unsalted sunflower seed

.1/2 tsp flaxseed

.1/2 tsp black untoasted sesame seeds

.4 tbsp. corn meal

.Spray bottle with cold water

To make the Starter


.3 cups of all-purpose flour

.1 tbsp. dry yeast

.3 cups of warm water

combine all the starter ingredient and mix well in a large plastic container, cover with plastic wrap, and leave it at room temperature for 12 hours.

In to a stand mixer bowl with a flat beater attachment, add 8 and 1/2 cups of flour, salt, dough starter, yeast, and sugar. Mix for few seconds to incorporate, add water and mix for 2 minutes.

Switch the flat beater with the dough hook, let the mixer run on low speeds slowly until the dough comes together, and pulls away from the bowl.

On high-speed let the mixer runs for 5 minutes to work the dough.
Place the dough in a large bowl sprayed with nonstick spray, spray plastic wrap with the nonstick spray and cover the bowl, place a clean tea towel on top of the plastic wrap and let the dough stand in a warm corner of the kitchen for 4 hours.

Sprinkle the corn meal on to two cookie sheets and set aside.

Turn the dough on to floured surface, with sharp knife gently cut the dough in half to two pieces.

With floured hands Work the dough gently with fingertips, bring the dough together to a long log shape tucking in the bottom and smoothing the side, and place each loaf on the prepared cookie sheet or if you prefer use a large loaf pans.

Gently to avoid deflating the dough, smooth the dough with fingertips to the length and width you desire, cover with tea towel and let it stand for 15-20  minutes.

Preheat oven to 460 degrees, when time is up lower the heat to 455 degrees.

In a small bowl Mix all the seeds and set aside.

With a sharp razor, slash each of the loaves with three 1-inch slashes, add the water to the egg white and whisk, with a pastry brush, brush the top of one of the loaves with the egg wash and sprinkle the seeds evenly on top of it.

Brush the second loaf with some of the white wash.

Bake for 35 minutes, after the first 15 minutes, spray the bread and the cookie sheet with water and bake for another 15 minutes, do not over spray the dough, just few sprits for each loaf.

After 15 minutes spray again, bake until the time is up and the loaves are golden, and gives a hollow sound when taping the bottom of the bread.

Let the bread cool on the cookie sheets for 5 minutes or until it is cool enough to handle, remove and cool completely on to cooling racks before slicing.

Cut the bread to thin slices and keep in plastic zip top bags in the refrigerator or the freezer.

To save the rest of the starter keep in a large plastic container covered in the refrigerator and feed it once a week by removing a cup of the starter and add one cup of flour and one cup of water, mix and return to the refrigerator. To use again let stand at room temperature overnight.

Enjoy!