Sweet potatoes pie

My oven was having a pie party tonight, i been baking for a while and i am officially done with the pies for thanksgiving!

The house smells like heaven, I made a delicious homemade sweet potatoes pie, a pumpkin pie and a mix of cherries and blueberries mini pies, they all look and smell delicious!

I made it easy on myself this year and used readymade pie crusts and no shame in that! And did I mention that they all sugar free? Yes they are!

I will be working on my turkey tomorrow to get it ready for the big day!

I love thanksgiving, its my favorite holiday!


Thanksgiving lunch at the office

Thursday we had a Thanksgiving lunch at the office, each person made a dish or brought something to share, and as I do every year, I prepared my delicious juicey Turkey!

Everyone raved about how delicious and moist the Turkey was. I dry rubbed it with my special mixed spices over night in the fridge uncovered and baked until golden brown!

I carved it at home and served it in my slow cooker, and kept it on warm until lunchtime.

I also made a pan of pumpkin pie but i didn’t make it the traditional way because I would have ended up making three individual pies to serve everyone! I tripled my recipe and made it into one sheet and it turned out amazing. I used my own mix of pumpkin pie spices and that made a difference in the taste!

I did not make my own crust. I used #Pillsbury Ready made pie crust as a short cut, it was a delicious, melt in your mouth buttery crust!

Kofta – – Middle Eastern Meatloaf

Kofta-Middle Eastern Meatloaf

  • Servings: 5
  • Difficulty: easy
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Kota is the most beloved and most famous dish in the middle east, its delicious and ohh its so easy to make.

Every home has its own recipe to prepare this dish, its widely made in a pan like my mom’s recipe below, or as a Kabob on skewers, or long shaped meatballs.

The long shaped meatballs or the Kabob skewers are always served with Hummus , fries and pita bread.


Any way its prepared it will be delicious served with middle eastern salad.

1.50 lbs. Lean ground beef

2 cups Parsley

1 large Onion

4 Med Size Tomatoes

4 Med Size Potato

1 1/2 Tbsp. Black pepper plus extra (optional)

1/2 Tbsp. Table Salt plus extra (optional)

1 Tbsp. Curry powder

2 Tbsp. Olive oil

3 cups Water

4 Tbsp. butter cut to small pieces

Preheat oven to 450

In a food processor, separately chop parsley and onion, making sure not to over chop them, need a minced consistency not watery soup.

Add chopped parsley and onion to the ground beef, add salt, pepper, curry powder and olive oil, mix well until all combined.

In 9 x 13 inch baking pan with clean hands pat down the meat mixture, making sure its evenly distributed it in the pan.

Add sliced Potatoes and top with sliced tomatoes and butter, sprinkle with additional salt and pepper if you desire, add water and cover with aluminum foil.

Bake for 35-45 minutes depending on your oven, uncover and bake for additional 10-20 minutes.

let the pan cool for 5 minutes.


Fava Beans and Lupini Beans

Fava Beans and Lupini Beans

  • Servings: 8
  • Difficulty: easy
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This dish bring so many childhood memories, it was sold by street vendors back home! We used to buy it and munch on it on the way home from school.
My husband misses eating this delectable treat and i been promising him to make some for him for a while, so today I made some and it was amazing.


Last week I made him the Lupini Beans and it was delicious as well.


It’s easy to make and delicious to eat.


1 bag of large dry fava beans or Lupini beans about 1 LB and 8 Oz

6-8 cups of cold water

1/2 tbsp. of cumin

1/2 tbsp. sea salt

2 tbsp. of chopped fresh flat leaves parsley.

2 tsps. baking powder

Place the beans in to a large pot rinse well and discard of the water.

Add 6-8 cups of cold water and let stand on the counter covered over night!

Do not mix the beans if you are making both kinds, use two different pots for each beans and follow the rest of the recipe!

Next day, place the pot covered on high heat and bring to boil, lower the heat to simmer, stir in the baking powder, cover and simmer for 35-40 minutes or until fork tinder.

Drain the beans and wash with cold water for two minutes to stop the cooking process, drain completely.

Add Salt and Cumin and mix well, do not add Cumin to the Lupini beans as it wont work with it, sprinkle with fresh chopped parsley and serve.

Pack the left over in airtight container and save in the refrigerator for about a week if they last that long!


Chicken Mushroom Ragu

Chicken Mushroom Ragu

  • Servings: 1
  • Difficulty: easy
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I been eating healthy for the past few months, and I been testing recipes as I go along on this journey.

chicken mushroom ragu1

I made up this recipe for lunch today, its delicious, healthy and satisfying.

chicken mushroom ragu2

1/2 cup tomato sauce
3 OZ cooked chicken breast marinated in 2 tbsp. of your favorite fat free BBQ sauce
3 cups raw mushroom
1/4 tsp. dry basil
1/3 tsp. sea salt
1/4 tsp. black pepper
pam original oil spray
1/4 cup of water
2 tsp. fat free sour cream
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/3 tsp. cayenne pepper (optional)

spray a large sauté pan with Pam original oil spray and on medium high heat cook the chicken until its fully cooked.

remove the chicken from the pan and set a side.

add the mushroom and cook for a minute, add all the spices and cook for additional minute, add half the water and cook for one more minute.

return the chicken to the pan, add tomato sauce, sour cream and the rest of the water, cook for one minute and serve.