tag:blogger.com,1999:blog-75118272799707269752024-03-14T00:21:17.154-07:00by naremanFood for you.byNaremanhttp://www.blogger.com/profile/16157074063731721044noreply@blogger.comBlogger16125tag:blogger.com,1999:blog-7511827279970726975.post-79403583231098500122011-03-17T11:33:00.000-07:002011-03-17T11:33:50.015-07:00Pot Roast with Red Wine and Mushroom Gravy<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-gmd26Idn_PY/TYJTUhS9rPI/AAAAAAAAAH4/nEpDvqMckSc/s1600/pot%2Broast.jpg" imageanchor="1" style="clear:left; float:left;margin-right:1em; margin-bottom:1em"><img border="0" height="130" width="98" src="http://4.bp.blogspot.com/-gmd26Idn_PY/TYJTUhS9rPI/AAAAAAAAAH4/nEpDvqMckSc/s400/pot%2Broast.jpg" /></a></div><br />
Happy St.Patty's Day! And what a better way to kick off St.Patrick's Day than with a ROAST! This was my first roast and boy was it tender and juicy! This is a Paula Deen Special. I cooked it on 250 degree F instead of 350 degree F and I added mushrooms to it and YUM is all I can say! I hope that you enjoy this Roast as much as my family did. <br />
<br />
<br />
<br />
Ingredients<br />
<br />
1 (3 to 4-pound) boneless chuck roast<br />
2 tablespoon salt <br />
2 tablespoon black pepper <br />
2 tablespoons garlic powder<br />
2 tablespoons vegetable oil<br />
1 cup thinly sliced onion wedges<br />
2 cup thinly sliced mushrooms<br />
3 cloves garlic, crushed<br />
2 bay leaves<br />
1 can cream of mushroom soup<br />
1/4 cup red wine<br />
2 tablespoons Worcestershire sauce<br />
1 cube beef bouillon <br />
3/4 cup water<br />
<br />
<br />
<br />
Preheat oven to 250 degrees F.<br />
<br />
Add the garlic powder, salt and pepper to a small bowl. Rub seasoning into the roast on both sides. Heat oil in a large skillet and brown the roast, searing it on both sides. Place the meat in a roaster pan. Add onions, mushrooms and garlic to skillet for 1 to 2 minutes to absorb leftover roast juice., Place into roaster pan with meat and bay leaves.<br />
<br />
Combine the mushroom soup, wine, Worcestershire sauce and beef bouillon into a bowl. Pour over the roast. Add water.<br />
<br />
Cover pan with foil and bake for 3 to 3 1/2 hours or until tender. Serve on a large platter topped with the gravy and sprinkle a bit of chopped parsley and Enjoy!!<br />
<br />
Remove and discard the bay leaves.byNaremanhttp://www.blogger.com/profile/16157074063731721044noreply@blogger.com6tag:blogger.com,1999:blog-7511827279970726975.post-1153392370946477942011-03-15T05:28:00.000-07:002011-03-15T05:28:34.185-07:00Toum-Middle eastern Garlic Sause<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-4NKF2kfHkaM/TX9aFKiZsbI/AAAAAAAAAHw/aMza6xBnOk4/s1600/garlic%2Bsauce.jpg" imageanchor="1" style="clear:left; float:left;margin-right:1em; margin-bottom:1em"><img border="0" height="192" width="263" src="http://3.bp.blogspot.com/-4NKF2kfHkaM/TX9aFKiZsbI/AAAAAAAAAHw/aMza6xBnOk4/s400/garlic%2Bsauce.jpg" /></a></div><br />
Mmmmm....Garlic! This stinky little wonder....how I LOVE thee. You're not Arabic if you don't eat this little wonder with EVERYTHING! I grow up eating this with eggs, chicken, lamb, beef, fish, etc. The only thing I didn't eat it with was fruit! After trying several different recipes I found this particular recipe by Fouad's The Food Blog to emulsify just right! Hope you enjoy this as much as my family and I did!<br />
<br />
<br />
Ingredients<br />
4 cups of canola or vegetable oil<br />
1/2 cup lemon juice<br />
1 cup peeled whole garlic cloves <br />
1 tablespoon salt<br />
<br />
Put salt and garlic cloves in food processor and pulse. Scrape the sides a couple of times and pulse some more, until the garlic is nicely even in chunk size<br />
<br />
Turn on the food processor and in a very very thin stream, add 1/2 cup oil very gradually. Adding too much oil too soon will split the sauce<br />
<br />
Add 2 teaspoons lemon juice, also gradually, allowing them to mix together<br />
Repeat steps 2 and 3 until all your ingredients have been used up. Do NOT exceed the oil and lemon juice quantities in each repetition<br />
<br />
After the 2nd addition of oil, you will notice the emulsion take place. If your sauce doesn’t split, then you’ve done well and added the oil in the required slow manner. You can add any left over lemon juice at the end, but add it slowly as the food processor churns through. If the sauce splits, just stop because it’s ruined. Abort the mission, add an egg white and make aioli instead! Enjoy!byNaremanhttp://www.blogger.com/profile/16157074063731721044noreply@blogger.com0tag:blogger.com,1999:blog-7511827279970726975.post-47494858862847095712011-03-09T12:05:00.000-08:002011-03-09T12:05:19.788-08:00Malfoof-Stuffed Cabbage with Basmati Rice and Ground Turkey<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-lNiy8FbAJWs/TXaeTe1ZFsI/AAAAAAAAAHo/h_plzkbJTMI/s1600/cabbage.jpg" imageanchor="1" style="clear:left; float:left;margin-right:1em; margin-bottom:1em"><img border="0" height="78" width="130" src="http://3.bp.blogspot.com/-lNiy8FbAJWs/TXaeTe1ZFsI/AAAAAAAAAHo/h_plzkbJTMI/s400/cabbage.jpg" /></a></div><br />
This is a true FAV! Traditionally, it's made with Ground Lamb. However, I just had a baby 10 weeks ago. So, I MUST get these dreadful 10 lbs off like yesterday! Therefore, I decided to substitute the ground lamb for ground turkey and MY-oh-MY was it tasty!<br />
<br />
<br />
Ingredients Needed:<br />
<br />
1 Cabbage Head<br />
1.25 lbs. Ground Turkey<br />
2 Cups Basmati Rice<br />
1-2 small Russell Potatoes <br />
E.V.O.O (Extra Virgin Olive Oil)<br />
2 Tablespoons Chicken Base<br />
2 Tablespoon Cumin<br />
1-2 Tablespoon Salt<br />
1-2 Tablespoon Black Pepper<br />
1-2 Tablespoon Garlic Powder<br />
1/2 Cup dried Mint Leaves<br />
6 Cloves of Garlic <br />
A couple of Lemons<br />
<br />
Over MED-HIGH heat place a large Non-stick Pan filled<strike> half way</strike> with water. Cut the core out of the cabbage and place cabbage into the pan. Once cabbage is semi-tender peel back each layer one leaf at a time (don't force it allow the leaves to become tender as they steam) and stack onto a plate. Once you cannot peel back any further you will come to the center/heart of the cabbage. Carve the center just enough for stuffing. <br />
<br />
Heat some E.V.O.O in a large pan on MED-HIGH heat, once the oil is hot (running across the pan) add the ground turkey. Add 1 Tablespoon of the following: Cumin, salt, pepper, and garlic powder. Brown the turkey slightly. DO NOT fully cook. Strain and set aside.<br />
<br />
In a medium pot add E.V.O.O and 2 cups of Basmati Rice to 3 cups of water on HIGH heat. Bring to a boil, then add 2 Tablespoons chicken base and mix until dissolved. Once the water reduces to half remove the rice. (DO NOT FULLY COOK)<br />
<br />
In a large bowl combine the rice, turkey, 1 Tablespoon of the following: Salt, black pepper, garlic powder and cumin. Mix well.<br />
<br />
Lay out one cabbage leaf flat at a time and fill with 2-3 Tablespoons of the turkey and rice mixture; spread across the center of the leaf and fold the top over and roll to the end.The rolls should be the width of 2 fngers. (Repeat; smaller/larger leaves add more or less rice)<br />
<br />
In a Large Pot; line the bottom of the pot with sliced potatoes. Place the stuffed cabbage heart in the center then layer the cabbage rolls around the heart until you reach the top. Make sure the fold is placed downward and the layers are tight knit (if loose the rolls with come undone while cooking). Fill the pot half way with water and place on MED-HIGH heat. Secure top of pot by placing a dinner plate face down. ( keeps the rolls from coming undone during cooking). 30-35 minutes or until tender.<br />
<br />
Heat some E.V.O.O in a saute pan on MED-HIGH heat, once the oil is hot (running across the pan) add crushed garlic and flash-fry. Pour over top of cabbage. Then, crumble dried mint over top, finish with a squeeze of lemon and Walla!<br />
<br />
Enjoy!<strike></strike>byNaremanhttp://www.blogger.com/profile/16157074063731721044noreply@blogger.com0tag:blogger.com,1999:blog-7511827279970726975.post-9608674715207653082010-03-30T09:53:00.000-07:002010-04-09T10:49:24.981-07:00Kousa Mahsi with Rice and Lamb in a Tomato Sauce<div class="separator" style="clear: both; text-align: left;"><a href="http://1.bp.blogspot.com/_K5Jj8EccrEU/S7JSur-qr4I/AAAAAAAAAGU/2NLNQiP4HlA/s1600/Kousa1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="223" src="http://1.bp.blogspot.com/_K5Jj8EccrEU/S7JSur-qr4I/AAAAAAAAAGU/2NLNQiP4HlA/s400/Kousa1.jpg" width="400" /></a></div><br />
This dish is going back to basics...."Old school style!" A dear friend of mine has been craving and asking for this delicious dish!.....without further Ado, KOUSA MAHSHI ( stuffed marrows/zucchini).....This is for you...Brad! Enjoy!<br />
<br />
INGREDIENTS NEEDED:<br />
<br />
15 medium size Kousa (marrow squash)<br />
1 LB. ground Lamb<br />
2 cups Long grain rice or Basmati Rice (my preference)<br />
4 cups water<br />
1/2 cup tomato paste <br />
1 cup Chicken broth<br />
2 TB. salt<br />
1 TB. black pepper<br />
1/2 ts cumin<br />
1/2 ts allspice<br />
1/2 ts Accent<br />
4 cloves crushed garlic<br />
1/2 cup dried crushed mint<br />
1 cup Extra virgin olive oil<br />
<br />
FOR THE TOMATO SAUCE:<br />
<br />
Add 4 cups water<br />
1/2 cup tomato paste<br />
1/4 cup E.V.O.O<br />
1TB salt<br />
2 TB black pepper<br />
1/2 ts Accent<br />
1/2 ts cumin<br />
1/2 ts allspice<br />
1 cup chicken broth<br />
1 bay leaves<br />
<br />
Mix all the ingredients in a pot on HIGH heat and bring to a boil. Then, let simmer for 30 minutes uncovered.<br />
<br />
FOR THE KOUSA (marrow squash)<br />
Scrub marrows well. Hollow/crave the marrows/Kousa out from one end (small end) with apple corer or small spoon. Soak the rice in water for 20 mins. Mix the rice, lamb and seasonings together. Stuff squash three-quarters full (rice will expand;over stuffing will result in thee Explosion of the Kousa). Lay several meat bones on bottom of a large pot. Arrange stuffed marrows in layers over bones. Pour the finished Tomato sauce over the Pot with Kousa. Cover the pot and simmer for an hour, or until squash is tender. Uncover and simmer to thicken sauce.<br />
<br />
<br />
Place a saute pan with 1/4 cup of E.V.O.O on HIGH heat. Once the oil is hot flash fry 3-4 crushed cloves of garlic.Quickly pour over the top of the Kousa with 1/2 cup dried crushed mint. Allow to simmer a few minutes more.<br />
<br />
Once the Kousa/marrows are tender serve in a Plate top with the Tomato Sauce!<br />
Enjoy!byNaremanhttp://www.blogger.com/profile/16157074063731721044noreply@blogger.com3tag:blogger.com,1999:blog-7511827279970726975.post-66920840768137087952010-03-10T08:45:00.000-08:002010-03-30T19:32:04.258-07:00Lamb Shank with Navy Beans over Basmati Rice<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_K5Jj8EccrEU/S5fMeHhJW-I/AAAAAAAAAGE/lJkAxEEJlAM/s1600-h/2007-10-08_lamb-shank.jpg2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_K5Jj8EccrEU/S5fMeHhJW-I/AAAAAAAAAGE/lJkAxEEJlAM/s320/2007-10-08_lamb-shank.jpg2.jpg" /></a></div>I decided to go back to my roots and cook up some delicious and oooooh so tender.....LAMB. Lamb....lamb...lamb....lamb...lamb and more.........LAMB! My girls just absolutely LOVE lamb. They especially loved this delicious and oooooooooooh so flavorful dish!<br />
<br />
<br />
Ingredients needed:<br />
<br />
2 Lamb Shanks<br />
Mirepoix (1 carrot, 1 celery and 1/2 white onion)<br />
2 Bay Leaves<br />
1 teaspoon Black Pepper<br />
8 cups water<br />
2 cups Basmati Rice <br />
1 large can of whole tomatoes<br />
2 Cloves garlic<br />
1 Tablespoon chicken base <br />
1/2 teaspoon 7 season spice<br />
1/2 teaspoon cumin<br />
2 Tablespoon Black Pepper<br />
2 -3 Tablespoon Sea Salt<br />
1/4 cup E.V.O.O<br />
<br />
Let's get started...<br />
First, boil the Lamb Shanks in a large pot with 8 cups of water on HIGH. Add the mirepoix, bay leaves, and 1 Tablespoon Black Pepper and E.V.O.O. Bring to a boil. Let the lamb cook on MED-HIGH for about 4 hrs....skim the fat/grease off the top as it's cooking. (the stock will reduce so add 1-2 cups of water as needed)<br />
<br />
Second, Strain the the lamb stock. Place the stock , shanks and bay leaves back into the pot. Take the mirepoix and puree in a food processor with a little water. Puree the can of whole peeled tomatoes. Rinse the Lima and Navy beans. Small dice 1 carrot and 1 celery. Combine all the above ingredients with cumin, black pepper, 7 season spice and sea salt to the pot. Bring to a boil and then let simmer for 2-3 hours (skimming any/or all impurities) or until beans are tender. Once the beans are tender.. flash fry 2 cloves of garlic with E.V.O.O and pour over the pot let simmer for 5-15 mins.<br />
<br />
Third, Take 2 cups of Basmati Rice, 3 cups of water 1 Tablespoon of chicken base and a heavy splash of E.V.O.O. Cook on HIGH uncovered until the water reduces by half. Then, cover tightly and let it cook on LOW for about 10 mins or until rice is tender.<br />
<br />
Grab a plate add some rice top with Lamb and beans sqeeuze a bit of lemon over it and sparkle with chopped parsley! Enoy!byNaremanhttp://www.blogger.com/profile/16157074063731721044noreply@blogger.com1tag:blogger.com,1999:blog-7511827279970726975.post-88283798095553756092010-02-10T10:35:00.000-08:002010-03-30T19:32:28.147-07:00Simple Tomato with Meat Sauce<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_K5Jj8EccrEU/S3L7pIniI4I/AAAAAAAAAFs/sQLwb2-efA8/s1600-h/meat+sauce.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="211" src="http://3.bp.blogspot.com/_K5Jj8EccrEU/S3L7pIniI4I/AAAAAAAAAFs/sQLwb2-efA8/s320/meat+sauce.jpg" width="320" /></a></div>My little girls said,"Mommy I'm hungey!" <br />
We decided on the famous "Pasta".....Mmmmm.<br />
However, I wanted it to be much more tastier than the basic pasta served with thee "jar" of spaghetti <a class="iAs" classname="iAs" href="http://www.ehow.com/how_5837352_make-simple-tomato-meat-sauce.html#" itxtdid="9491046" style="background-color: transparent ! important; background-image: none; border-bottom: 0.075em solid darkgreen ! important; color: darkgreen ! important; font-size: 100% ! important; font-weight: normal ! important; padding-bottom: 1px ! important; padding-left: 0pt; padding-right: 0pt; padding-top: 0pt; text-decoration: underline ! important;" target="_blank">sauce</a>. So, tonight we're cooking a very simple tomato with meat sauce. I hope you enjoy this!<br />
<br />
You will need the following <a class="iAs" classname="iAs" href="http://www.ehow.com/how_5837352_make-simple-tomato-meat-sauce.html#" itxtdid="16931678" style="background-color: transparent ! important; background-image: none; border-bottom: 0.075em solid darkgreen ! important; color: darkgreen ! important; font-size: 100% ! important; font-weight: normal ! important; padding-bottom: 1px ! important; padding-left: 0pt; padding-right: 0pt; padding-top: 0pt; text-decoration: underline ! important;" target="_blank">ingredients</a>:<br />
<br />
1 can peeled whole tomatoes<br />
1 can tomato sauce (plain)<br />
1/2 lb. ground beef<br />
3 cloves garlic<br />
4 pearl onions or (1/2 white onion)<br />
1 large carrot<br />
1/2 large celery<br />
olive oil<br />
sea salt, black pepper & white pepper<br />
<a class="StrongLink" href="http://www.ehow.com/basil/">basil</a>, oregano, thyme and crushed red peppers<br />
<br />
First, brown the ground beef on HIGH in a saute pan with some olive oil, sea salt and black pepper. Use a fork to break up the meat as it's <a class="iAs" classname="iAs" href="http://www.ehow.com/how_5837352_make-simple-tomato-meat-sauce.html#" itxtdid="9491029" style="background-color: transparent ! important; background-image: none; border-bottom: 0.075em solid darkgreen ! important; color: darkgreen ! important; font-size: 100% ! important; font-weight: normal ! important; padding-bottom: 1px ! important; padding-left: 0pt; padding-right: 0pt; padding-top: 0pt; text-decoration: underline ! important;" target="_blank">cooking</a>. Once it's cooked drain the grease/fat and put the meat to the side.<br />
<br />
Next, you will need a medium sauce pot. Peel and crush the garlic. Then, small dice the onions, carrots and celery. On MED-HEAT pour some olive oil in the pot and sauté the garlic, onions, carrots and celery until they are tender (not carmelized). Then, add the tomatoes to the pot; using a masher, mash the tomatoes up in the pot. Add a little chicken stock, the cooked ground beef, Bay leave, basil, thyme, oregano, crushed red peppers, sea salt and white pepper (black pepper will do as well). Let simmer for 30-45 mins. During this time choose your favorite pasta and boil it with sea salt and olive oil until cooked for al denta 5-7 mins.)<br />
Drain the pasta and serve in a large bowl with the Meat sauce sparkle some chopped parsley over it and DONE!<br />
<br />
Enjoy!byNaremanhttp://www.blogger.com/profile/16157074063731721044noreply@blogger.com1tag:blogger.com,1999:blog-7511827279970726975.post-57798273967653059942010-02-10T09:39:00.000-08:002010-04-04T17:27:34.471-07:00Middle-eastern Spicy Chicken Dumplings Soup<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_K5Jj8EccrEU/S3Lu8wmWuNI/AAAAAAAAAEk/SDpn2n2fs6w/s1600-h/make-spicy-chicken-dumplings-soup-200X200.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://2.bp.blogspot.com/_K5Jj8EccrEU/S3Lu8wmWuNI/AAAAAAAAAEk/SDpn2n2fs6w/s200/make-spicy-chicken-dumplings-soup-200X200.jpg" width="200" /></a></div>Mmmmm...Mmmmmm! This is a delicious quick and fairly easy <a class="iAs" classname="iAs" href="http://www.ehow.com/how_5888783_make-spicy-chicken-dumplings-soup.html#" itxtdid="17890003" style="background-color: transparent ! important; background-image: none; border-bottom: 0.075em solid darkgreen ! important; color: darkgreen ! important; font-size: 100% ! important; font-weight: normal ! important; padding-bottom: 1px ! important; padding-left: 0pt; padding-right: 0pt; padding-top: 0pt; text-decoration: underline ! important;" target="_blank">soup</a> to make that will last a few days...if you're Lucky. My girls, Hanna and Amani literally duke it out ...I mean elbows in the air; for this tasty soup. I hope you enjoy my soup as much as we do! Enjoy!<br />
<br />
<br />
<br />
<br />
<br />
<br />
Ingredients Needed:<br />
<br />
2 Chicken Breasts, cut into small pieces (I prefer Amish Chicken)<br />
1/2 cup small diced white onion<br />
1 cup small diced peeled carrots<br />
1 cup small diced celery<br />
1/2 cup peas<br />
1/2 cup chopped broccoli<br />
1/2 corn<br />
8 cups cold water<br />
3 cloves crushed garlic<br />
2 TBSP curry<br />
2 TBSP black pepper<br />
1 teaspoon cumin<br />
1 TBSP Crushed red peppers<br />
4 TBSP sea salt <br />
1 TBSP ACCENT<br />
1/4 cup E.V.O.O<br />
2 TBSP chicken base<br />
1 cup flour<br />
<br />
First, Place all the vegetables ( NOT the garlic), spices, E.V.O.O and chicken base into the pot with the water on HIGH heat.Bring to a rapid boil then turn down to MED heat let that <a class="iAs" classname="iAs" href="http://www.ehow.com/how_5888783_make-spicy-chicken-dumplings-soup.html#" itxtdid="16931592" style="background-color: transparent ! important; background-image: none; border-bottom: 0.075em solid darkgreen ! important; color: darkgreen ! important; font-size: 100% ! important; font-weight: normal ! important; padding-bottom: 1px ! important; padding-left: 0pt; padding-right: 0pt; padding-top: 0pt; text-decoration: underline ! important;" target="_blank">cook</a> uncovered for 30 minutes, then let it simmer. Next, place a saute pan on HIGH heat with some E.V.O.O, add the cloves of crushed garlic and quickly flash fry (once you smell the strong garlic aroma its done...DO NOT BURN!)pour over the soup(oil and all). In the same saute pan, heat on HIGH with E.V.O.O and add the chicken season with salt and pepper and only brown the chicken. Once browned drain the oil and fat and add to the soup.<br />
<br />
Now for the dumplings....mix a little water with the flour until it becomes dough like. Once it is dough like pull small pieces off and drop them into the soup until there is no more dough left. Let the pot continue to simmering for 30 more minutes during this process skim the top of the soup for impurities.<br />
<br />
Pour a bowl squeeze a little fresh lemon over it and garnish with some chopped parsley! Enjoy!byNaremanhttp://www.blogger.com/profile/16157074063731721044noreply@blogger.com1tag:blogger.com,1999:blog-7511827279970726975.post-13690933648734510282010-02-07T10:53:00.000-08:002010-02-10T07:04:04.144-08:00Homemade Pesto Sauce<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_K5Jj8EccrEU/S3K_2loY7PI/AAAAAAAAADM/TboR8SVjo38/s1600-h/PestoSauce_n_lg.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_K5Jj8EccrEU/S3K_2loY7PI/AAAAAAAAADM/TboR8SVjo38/s320/PestoSauce_n_lg.jpg" /></a></div> Sauces are one of my favorites to make. I love combining different ingredients such as; fresh herbs, spices and oils together. Pesto is one of the easiest sauces you can make. My girls Hanna and Amani love helping make this delicious sauce because they too help put the basil into the food processor ... one by one....by one!<br />
<br />
<br />
<br />
Ingredients you will need:<br />
<br />
1/4 cup Extra Virgin Olive Oil<br />
3 cloves garlic<br />
2 cups of fresh Basil<br />
1/4 cup Parmigiana cheese<br />
1/4 cup Romano cheese<br />
1/4 cup roasted Pine Nuts or toasted Walnuts<br />
1 teaspoon Black pepper<br />
1 teaspoon Crushed Red Pepper<br />
<br />
Wash then dry the Basil. Once the Basil is dried pick the Basil leaves off of the stems (side aside). Set up a large plate lined with paper towel. Then, on HIGH heat place a sauté pan with 1/4 cup of Extra Virgin Olive Oil. Allow the oil to get hot (when the oil runs across the pan) place the Pine Nuts in the oil and with a large spoon constantly move the Pine nuts around(or they will BURN). Once they are a golden brown color remove and drain the oil quickly onto the paper lined plate.<br />
If you use Walnuts instead of Pine Nuts; lay the Walnuts on a flat sheet and place in toaster oven. Toast until they are golden brown....DO NOT BURN!<br />
<br />
In the food processor, combine the garlic, Parmigiana cheese, Romano cheese, Basil, Pine Nuts or Walnuts, Crushed Red Peppers, Black Pepper and E.V.O.O (slowly add the E.V.O.O as the ingredients are blending together.) Once the consistency is slightly thick ... sauce like, it is ready!<br />
<br />
Add it to pasta, dipping with bread, mozzarella & tomatoes, Toasted Salami and Goat cheese sandwich, scrambled eggs and to whatever else you may have a taste for. ENJOY!byNaremanhttp://www.blogger.com/profile/16157074063731721044noreply@blogger.com1tag:blogger.com,1999:blog-7511827279970726975.post-43410838649343407372010-01-20T13:23:00.000-08:002010-03-30T19:37:55.909-07:00Spicy Pan-Seared lamb Chops<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_K5Jj8EccrEU/S3LA3f4VoDI/AAAAAAAAADU/D_SibRcf2D4/s1600-h/lambchop.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="180" src="http://3.bp.blogspot.com/_K5Jj8EccrEU/S3LA3f4VoDI/AAAAAAAAADU/D_SibRcf2D4/s200/lambchop.jpg" width="200" /></a></div>One of my absolute favorite meals to eat anytime are Lamb Chops! My girls, Hanna and Amani love watching me make my delicious "chops ".... they love eating them even more. I must say I do make the best lamb Chops.....so I'm told! I hope you enjoy making and eating these tasty Chops as much as my family does. Enjoy!<br />
<br />
<br />
Ingredients Needed:<br />
<br />
1 Large zip loc bag<br />
3 lamb chops<br />
2 TBSP curry powder<br />
2 TBSP cumin<br />
2 TBSP black pepper<br />
2 TBSP sea salt<br />
2 TBSP crushed red pepper<br />
3 splashes of Worcestershire sauce<br />
1 teaspoon ACCENT<br />
2 TBSP onion powder<br />
3 crushed cloves of garlic<br />
1 lemon<br />
1/4 cup E.V.O.O<br />
<br />
Wash the lamb chops with cold water and rinse. Place them into the Large Zip loc bag and combine all the ingredients. Cut up the lemon in 4 quarters, squeeze into the bag and add the remains to the bag too. Next, seal the bag air tight and mix all the ingredients up. Refrigerate over night.<br />
<br />
Preheat the oven on 450 degrees. Heat a large pan with E.V.O.O on High. Once the pan is hot pull the lamb chops out of the bag and place in the pan. With a pair of tongs sear all sides of the lamb chops. Once all sides are seared cook each side for 1 minute. Then, place in the oven for 2 mins (no flipping needed). After 2 mins, pull them out place them on a cutting board, cover with foil and let them rest for a 5 mins. Finally, Plate them in a in a trier (meaning, let them fan out in a circle resting on one another) garnish with a little sprinkle of chopped parsley and ENJOY!byNaremanhttp://www.blogger.com/profile/16157074063731721044noreply@blogger.com0tag:blogger.com,1999:blog-7511827279970726975.post-39445472745341401142010-01-08T12:16:00.000-08:002010-03-30T19:32:59.938-07:00Crushed Lentil Soups<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_K5Jj8EccrEU/S3LBoVCI-RI/AAAAAAAAADc/SAlcBSUbp_Y/s1600-h/redlentils.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://2.bp.blogspot.com/_K5Jj8EccrEU/S3LBoVCI-RI/AAAAAAAAADc/SAlcBSUbp_Y/s200/redlentils.jpg" width="200" /></a></div>Winter is here....burrrrrrrrrr! This is another one of my childhood recipes. My mother used make this soup like she was cooking for the "Soup Kitchen" for the masses. The masses we were ... with 5 hungry and cold kids, mom always had Crushed Lentil soup on the stove during winter time. During these cold months me and my girls love soup! Crushed Lentil soup is one of our favorites.<br />
<br />
<br />
Ingredients needed:<br />
<br />
2 cups of red lentils<br />
8 cups of water<br />
1/4 cup Extra Virgin Olive Oil<br />
3 cloves of garlic<br />
1/4 white onion<br />
3 Tablespoons Curry<br />
1 teaspoon Cumin<br />
1 teaspoon Accent<br />
salt & Black Pepper t.t<br />
<br />
<br />
In food processor puree the following:<br />
<br />
3 cloves of garlic<br />
1/4 white onion<br />
1/4 water<br />
<br />
<br />
Place the lentils and water in the pot over HIGH heat for 20 mins. Skim the surface for impurities. Add the puree, chicken base, curry, cumin, accent, olive oil, salt and black pepper. Let simmer for 30 mins. (The longer it simmers the thicker it will be.)<br />
<br />
Serve in a bowl with sliced onions, black olives, lemon wedges and toasted pita on the side! Enjoy!byNaremanhttp://www.blogger.com/profile/16157074063731721044noreply@blogger.com0tag:blogger.com,1999:blog-7511827279970726975.post-75575942180542167132010-01-05T06:34:00.000-08:002010-03-30T19:37:21.990-07:00NY Strip Steak and Eggplant topped with a Garlic-Lemon Sesame Sauce<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_K5Jj8EccrEU/S3LC2KOgd_I/AAAAAAAAADk/SH2GypcVL4s/s1600-h/nystrip.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="157" src="http://1.bp.blogspot.com/_K5Jj8EccrEU/S3LC2KOgd_I/AAAAAAAAADk/SH2GypcVL4s/s200/nystrip.jpg" width="200" /></a></div>Last night my girls and I made a couple of 2in NY Strip Steak with a delicious Eggplant topped with a garlic-lemon sesame sauce...yummy!<br />
<br />
I have a great butcher that I found in Eastern Market. I have been buying all my meat from Barry at Embassy Foods for years! His Quality and quantity of meat is so much better and fresher than any chain store. Not too mention he butchers and trims it to your liking.<br />
<br />
<br />
For the Eggplant:<br />
<br />
Garlic-lemon Sesame Sauce:<br />
<br />
Combine the following ingredients in a food processor:<br />
<br />
1/4 cup tahini (sesame seed oil)<br />
1/4 cup E.V.o.o<br />
1/4 cup water<br />
2-3 cloves garlic<br />
1/4 cup parsley<br />
1-2 teaspoon sea salt<br />
1/2 juice of lemon<br />
<br />
Blend and you have Garlic-lemon Sesame sauce.<br />
<br />
I thawed out 2-2in NY strip steaks overnight in the fridge. Once thawed, season the steaks with a generous amount of salt, Black Pepper, and accent,let stand at room temperature for 1 hour before cooking. This allows the steak to absorb the seasoning and makes it more tender. Heat a large pan on HIGH with a generous amount of E.V.O.O, place the steaks in the pan and sear all side. Cook each side for 2 mins then place the entire pan in the oven for about 4 mins (Med-Rare). If you like it a little more done add on another minute or so. Pull the pan out and place the steaks on a cutting board to rest for about 5mins.<br />
<br />
Peel and slice the eggplant in 1/2 inch slices (Round slices). Lay the Sliced pieces on a flat tray salt both sides and soak in shallow water for 30 mins. (Soaking the eggplant in water reduces excess oil absorbing once fried) Place a medium sauce pan with 3/4 vegetable oil over MED-HIGH heat. Gently squeeze the excess water from the eggplant rings. Place 1-2 eggplant slices/rings into the frying oil. Flipping once...once it is turns a golden brown color then strain and remove.Lay flat on paper towel to absorb the excess oil. <br />
<br />
Plate the steak and eggplant side-by-side pour some of that tasty Garlic-lemon sesame sauce on top of the fried eggplant and a sprinkle of chopped parsley for garnish! Enjoy!<br />
<br />
*PLEASE READ ENTIRE RECIPE BEFORE YOU START*byNaremanhttp://www.blogger.com/profile/16157074063731721044noreply@blogger.com0tag:blogger.com,1999:blog-7511827279970726975.post-56973355058454301592009-12-22T16:23:00.000-08:002010-03-30T19:35:46.214-07:00Last Night's Menu: BBQ Ribs with a Balsamic- Fig Sauce<div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_K5Jj8EccrEU/S3LRBxO6ytI/AAAAAAAAAD8/EP2PKAWrhf0/s1600-h/ribs.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="179" src="http://2.bp.blogspot.com/_K5Jj8EccrEU/S3LRBxO6ytI/AAAAAAAAAD8/EP2PKAWrhf0/s320/ribs.jpg" width="320" /></a></div>I took 1 slab of Beef Ribs and started by washing and generously coat them with sea salt and Black pepper then, set them aside.<br />
<br />
I whipped up a delicious sauce...Oooooh my, I definitely out did myself with this sauce. Hope you enjoy it as much as me and my girls did!<br />
<br />
In a food processor combine the following:<br />
<br />
1/2 cup molasses<br />
1/4 cup "Bone Suckin Sauce"....this is the name of the BBQ sauce<br />
1/4 cup Extra Virgin Olive Oil<br />
healthy splash of Balsamic Vinaigrette <br />
3 cloves garlic<br />
2 TBSP Crushed red peppers<br />
2 TBSP grd Black pepper<br />
2-3 TBSP sea salt<br />
1 TBSP Accent<br />
2 TBSP sesame seeds<br />
2 dried figs ( chop em up then add to the processor...makes it easier to blend)<br />
<br />
Take a large pan heat on HIGH, add some E.V.O.O then pan sear the ribs. Next place them on a cookie rack on top of a baking sheet...this will drain all the juices and fat and make them nice and crisp! Pour some of that delicious BBQ sauce just made all over the ribs. Then, take a brush and evenly coat the ribs. Cover with foil toss em in the oven to bake at 250 degrees for 3 hrs. YUMMMMMMMMMMMY!!...outside will be nice and crisp as the inside is so so tender. Use the left over sauce for dipping!<br />
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_K5Jj8EccrEU/S3LTYRuwvdI/AAAAAAAAAEU/kg2wzrTHiQI/s1600-h/spinach.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://2.bp.blogspot.com/_K5Jj8EccrEU/S3LTYRuwvdI/AAAAAAAAAEU/kg2wzrTHiQI/s200/spinach.jpg" width="200" /></a></div><b>For a Side Dish:</b><br />
<br />
Sauteed Spinach w/ Balsamic Apricot, Figs, Raisins and Pine Nuts<br />
So easy.<br />
<br />
Cut up and combine the following ingredients in a bowl with 1/2 cup of Balsamic Vinaigrette: let soak for 30 min.<br />
<br />
1 hand Full dried Apricots<br />
1 hand Full dried Figs<br />
1 hand full of Raisins (no need to chop)<br />
<br />
In a large saute pan heat on HIGH add E.V.O.O, add 3 crushed cloves of garlic then add 2 bags of spinach (spinach reduces down to half) and saute, add sea salt and black pepper. Once the spinach has reduced/wilted turn the heat to MED, add the dried fruit mixture (drain the excess balsamic first) add roasted Pine Nuts let all the ingredients cook together for a few minutes. Serve with shaved Parmigiana on top! Enjoy!byNaremanhttp://www.blogger.com/profile/16157074063731721044noreply@blogger.com1tag:blogger.com,1999:blog-7511827279970726975.post-82607026092505979562009-12-09T14:58:00.000-08:002010-02-10T09:30:51.877-08:00Last nights dinner....Garlic Herb Baked Chicken with Vegetables<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_K5Jj8EccrEU/S3Ls9S-t5MI/AAAAAAAAAEc/j3WgzhXOx34/s1600-h/bakedchkn.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="195" src="http://3.bp.blogspot.com/_K5Jj8EccrEU/S3Ls9S-t5MI/AAAAAAAAAEc/j3WgzhXOx34/s200/bakedchkn.jpg" width="200" /></a></div>The girls and I wanted something just a bit lighter and ooooooh, not so middle-eastern...although, middle-eastern is our FAV! Soooo, here it is....Lemon-Garlic Herb Baked Chicken with Vegetables.<br />
<br />
We started with a 1.5lb AMISH chicken, wash the bird in cold water, salt and squeeze 2 lemons over the entire bird.Then,lightly flour the bird (this gets all the slime and stench of the chicken.) Rinse the chicken once more.<br />
<br />
Add 2-4 TBSP of the following: Salt, Black Pepper, Tarragon, Crushed Rosemary,and Thyme.<br />
<br />
1/4 cup Olive Oil (i love Extra Virgin Olive Oil)<br />
2 Lemons<br />
<br />
Combine all the above and coat the chicken with (don't be shy)<br />
<br />
Next, Raise,Peel and cut (byes cut= a cut on an angle) the following vegetables <br />
<br />
Green beans, potatoes, sweet potatoes, carrots, celery, onions and mushrooms.<br />
<br />
Place the Veggies in a deep tray and add the herbs and spices as above. Also, add 2 TBSP of ginger and vanilla. Mix all the ingredients very well together. Then, place the Chicken over the vegetables and cover with foil.<br />
<br />
Bake it at 350 degrees for about an 1-1.5 hours. The last 5-10 mins turn the broiler on HIGH to brown the chicken.<br />
<br />
Once its done. Plate the Chicken on a pretty platter surround with the vegetables. chop up some parsley and sparkle over the chicken!<br />
<br />
Enjoy!!byNaremanhttp://www.blogger.com/profile/16157074063731721044noreply@blogger.com0tag:blogger.com,1999:blog-7511827279970726975.post-9027794399539299492009-12-02T09:24:00.001-08:002009-12-03T10:36:33.732-08:00What to do with Turkey left overs??My girls are very bored with the Turkey left overs....Hmmmm,what to do? Well,if you're like me....I over did it with the 18 pounder!! So, I have over 10 lbs off this bird left and we've been eating it everyday since Saturday....BoooOoRing. I decided to bag up small portions of turkey by having one bag all dark meat, a second bag of mixed meat and so on...I tossed em into the freeze. <br /><br />Hanna says,"Mommy, I'm HuuUuNgry"<br />For Lunch today I decided to use the Turkey in place of chicken.I made:<br /><br />Potatoes on a Prayer...(Translation from Arabic to English) 30 mins.<br />This is a dish my mother made with chicken/turkey for me and my 5 siblings growing up. She was single mom raising 5 kids....nothing went to waste in our house.This is dish is one of my favorites!<br /><br />I placed a large pot on the stove top and filled it 1/2 full of water I added 1 TBSP chicken base to it, bring to a boil. Then, reduce to Med-High heat, cut up 1 Turkey Breast ( or 2 Chicken Breasts....however,we are working with left overs.)a little salt, black pepper, cumin, curry, of course ACCENT....my fav.. add to the pot.<br />Peel and medium dice 2 large potatoes then deep fry them.Drain the grease from the potatoes ( I line a plate with paper towel to soak up all the excess grease.)Add the potatoes to the Pot.<br />Wash,peel and chop (small slices) 1 chive (you may use any type of onion u have laying around...if you are using a small onion only use 1/4 of it and just dice it up.)..this happens to be what I have laying around. Add to the pot.<br />Take a small saute pan on HIGH and add some olive oil to it,let the oil heat up in the pan then add 2-3 smashed cloves of garlic to it. Just flash fry the garlic cloves....just enough to bring out the flavor, DON'T BURN EM! (you'll know they are ready once you smell the garlic...yum!)takes just a few seconds if the pan is hot. Pour the garlic and oil right over the pot with everything else.let it simmer for a few seconds.<br />Finally, grab a plate put some rice in it and pour a couple of scoops of the Turkey and Potatoes on top then sprinkle chopped parsley on top and a squeeze of lemon. There you have it..."Potatoes on a Prayer"<br /><br />I hope you enjoy this dish as much as me and my girls!<br /><br />If you would have a questions...just ask!byNaremanhttp://www.blogger.com/profile/16157074063731721044noreply@blogger.com0tag:blogger.com,1999:blog-7511827279970726975.post-54769441454415308382009-11-28T21:48:00.001-08:002010-02-10T10:18:12.795-08:00Thanksgiving Dinner.Middle-Eastern Style..Gobble,Gobble<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_K5Jj8EccrEU/S3LzyOdU1jI/AAAAAAAAAEs/1mZu7tzGmic/s1600-h/turkey.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://1.bp.blogspot.com/_K5Jj8EccrEU/S3LzyOdU1jI/AAAAAAAAAEs/1mZu7tzGmic/s200/turkey.jpg" width="200" /></a></div>Making a Feast for my Family with my girls Hanna and Amani...of course!<br />
<br />
We started with an 18 pounder <span style="font-weight: bold;">Amish Turkey</span> (any Amish poultry is my fav) We washed it with cold water then squeezed 3 fresh lemons all over it (this gets that poultry stench <br />
right out!) We heavily seasoned the bird with extra v olive oil, spicy curry, mild curry, fresh ground cumin, cardamom, salt, black pepper, garlic powder, melted whole butter, crushed red peppers, and ACCENT! Then, we peel and cut up potatoes in quarter lengths, cut some tomatoes and mushrooms in quartered lengths, peeled pearl onions, 5-6 whole garlic cloves,large chopped celery and carrots...mixed with all the same ingredients as the turkey.. mix the veggies in the tray and add the bird right on top, place the trusty popper in the breast....covered with foil and into the oven at 325 degrees for 5 hours ( or until the popper pops, this is what I go by..the POPPER that is) The last half hour cook the bird uncovered so the bird will brown. Right when that popper pops put the broiler on hi and watch the browning carefully basting during this process...it takes all of 2-5 mins this makes the skin nice and crispy. Carve the Bird and top with the roasted veggies. so Yummy and Tender it literally fell right of the bone and melted in our mouths...MMmmmmmm!<br />
<br />
<span style="font-weight: bold;">SIDES:</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_K5Jj8EccrEU/S3L0ar4d3qI/AAAAAAAAAE0/gFThJN8Vk9M/s1600-h/perfect-mashed-potatoes-l.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://4.bp.blogspot.com/_K5Jj8EccrEU/S3L0ar4d3qI/AAAAAAAAAE0/gFThJN8Vk9M/s200/perfect-mashed-potatoes-l.jpg" width="200" /></a></div><span style="font-weight: bold;">Homemade Mashed Potatoes</span>....Boil then peel the potatoes....Mash them up add heavy cream, butter, salt and white pepper...done.<br />
<span style="font-weight: bold;"><br />
GRAVY:</span> drain the Turkey juices into a small sauce pan (after the bird is cooked) next, brown some dry flour up in a separate pan/pot. Once flour is browned add to the turkey juices whisking like there's no tomorrow..once it thickens, Voila you have a GRAVY!...done<br />
<span style="font-weight: bold;"><br />
</span><br />
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_K5Jj8EccrEU/S3L0-alvFyI/AAAAAAAAAE8/L4wKMZULfTA/s1600-h/sweetpot.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://1.bp.blogspot.com/_K5Jj8EccrEU/S3L0-alvFyI/AAAAAAAAAE8/L4wKMZULfTA/s200/sweetpot.jpg" width="200" /></a></div><span style="font-weight: bold;">Sweet Potatoes with a Cinnamon Ginger Sauce</span>....peel and medium dice or (large dice if you'd like) melt some butter, crush some walnuts, cinnamon, pinch of salt and black pepper. Toss and mix it all up with the potatoes. <br />
<span style="font-weight: bold;">FOR THE SAUCE:</span> 1 bottle of dessert wine add cinnamon sticks, vanilla beans(or vanilla flavoring if u don't have the beans) peel and mince some fresh ginger add all these to the dessert wine and let it reduce by half....as this reduces make a simple syrup in a separate sauce pot..which is 2 cups of sugar to 2 cups of water, bring to a boil then simmer until it thickens. Once it thickens Pour the simple syrup into the dessert wine (Moscato Wine) reduction, let simmer until it thickens....once it thickens let it cool this will really thicken it just right. After that pour the sauce over the sweet potatoes and in a baking pan cover with foil and throw it into the oven for about an hour mixing once or twice while baking.After an hour stick a fork in a potato or two for tenderness...done. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_K5Jj8EccrEU/S3L2YZtUhVI/AAAAAAAAAFE/tLqMvxUbxGs/s1600-h/ricelamb.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="136" src="http://2.bp.blogspot.com/_K5Jj8EccrEU/S3L2YZtUhVI/AAAAAAAAAFE/tLqMvxUbxGs/s200/ricelamb.jpg" width="200" /></a></div><span style="font-weight: bold;">Basmati Rice with peas and Ground Lamb topped with Toasted Pine nuts</span> Brown 1/2 lb of Lamb or (Beef if you prefer)and season with cumin, salt, black pepper, garlic powder, and ACCENT! Drain the fat. Then,in a separate pot you take 2 cup of Basmati rice and add 3 cups of water to a pot, add chicken base, salt and Extra V olive oil bring to a boil (uncovered) until the water has reduced by half.Cover and simmer on low for 15 mins or taste for tenderness. Next, boil some peas in pot once they are done combine all ingredients into a large pot fluff/ mix lightly with a fork (so it doesn't clump) Last, add a generous amount of Extra V olive oil to a sautée pan and brown a generous amount of pine nuts, stirring frequently (so u don't burn the nuts) FINALLY, serve the rice in a pretty bowl and pour the pine nuts right over it with a sprinkle of fresh chopped parsley!....done.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_K5Jj8EccrEU/S3L2rawxfdI/AAAAAAAAAFM/zky71xxUmac/s1600-h/nw_stuffing.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="161" src="http://3.bp.blogspot.com/_K5Jj8EccrEU/S3L2rawxfdI/AAAAAAAAAFM/zky71xxUmac/s200/nw_stuffing.jpg" width="200" /></a></div><span style="font-weight: bold;"><br />
Stuffing:</span> Small dice onions, celery and mushrooms then sautée with Extra V olive oil until tender. Then, add chicken broth and chicken base to the veggies simmer a minute <br />
or 2 then add a "good ole box of Stove Top stuffing" to the mix...Mix all this together for a minute and Done. <br />
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div><span style="font-weight: bold;">CORN:</span> Good ole canned corn add some butter, salt and white pepper...DONE.<br />
<br />
Don't forget the cranberry sauce....my fav is straight out of the can....YUMMY!<br />
<br />
<br />
All of this was a Tradition Thanksgiving Dinner with a Twist of the Middle-East!<br />
<br />
If you'd like the detailed recipes feel free to ask me and my GIRLS we'd love to share them with you!!<br />
<br />
Enjoy.byNaremanhttp://www.blogger.com/profile/16157074063731721044noreply@blogger.com0tag:blogger.com,1999:blog-7511827279970726975.post-40964067441134917442009-11-22T10:19:00.000-08:002010-02-10T07:06:53.204-08:00Chili Bean Soup with Frito's<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_K5Jj8EccrEU/S3LGD_Ci2DI/AAAAAAAAADs/wHtViOdWtr4/s1600-h/chili.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://2.bp.blogspot.com/_K5Jj8EccrEU/S3LGD_Ci2DI/AAAAAAAAADs/wHtViOdWtr4/s200/chili.jpg" width="200" /></a></div>IIt was so much fun making the first batch of my chili with Hanna and Amani on this cold and windy fall day....<a class="iAs" classname="iAs" href="http://www.ehow.com/how_5866767_make-chili-bean-soup-frito_s.html#" itxtdid="16931674" style="background-color: transparent ! important; background-image: none; border-bottom: 0.075em solid darkgreen ! important; color: darkgreen ! important; font-size: 100% ! important; font-weight: normal ! important; padding-bottom: 1px ! important; padding-left: 0pt; padding-right: 0pt; padding-top: 0pt; text-decoration: underline ! important;" target="_blank">Cooking</a> with my girls...Hanna and Amani.Their favorite part about eating chili is the FRITO'S chips on top! YUMMY!<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
Ingredients needed:<br />
<br />
1 lb. ground lamb <br />
1 large can of diced tomatoes<br />
4 cups water<br />
1 cup kidney beans <br />
1 cup pinto beans<br />
2 TBSP beef or chicken base<br />
3 crushed <a class="iAs" classname="iAs" href="http://www.ehow.com/how_5866767_make-chili-bean-soup-frito_s.html#" itxtdid="17123695" style="background-color: transparent ! important; background-image: none; border-bottom: 0.075em solid darkgreen ! important; color: darkgreen ! important; font-size: 100% ! important; font-weight: normal ! important; padding-bottom: 1px ! important; padding-left: 0pt; padding-right: 0pt; padding-top: 0pt; text-decoration: underline ! important;" target="_blank">cloves of garlic</a><br />
4 TBSP chili powder<br />
2 TBSP cumin<br />
2 TBSP paprika<br />
2 TBSP black pepper<br />
2 TBSP white pepper<br />
3 salt (don't be shy with the salt) <br />
2 TBSP crushed red peppers<br />
1/4 CUP olive oil<br />
2 Bay leaves <br />
1 tsp Accent<br />
1/4 cup small diced onion<br />
1/4 cup small diced celery<br />
<br />
First, heat a pot on MED-HIGH with E.V.O.O. Add the celery, onions and garlic and sauté until tender. Then, add and brown 1 lb of ground lamb , and of course you can use your choice of beef or chicken. Then, add chili powder, cumin, black pepper, white pepper, salt (don't be shy with the salt) crushed red peppers, paprika, olive oil, and of course my <a class="iAs" classname="iAs" href="http://www.ehow.com/how_5866767_make-chili-bean-soup-frito_s.html#" itxtdid="17960095" style="background-color: transparent ! important; background-image: none; border-bottom: 0.075em solid darkgreen ! important; color: darkgreen ! important; font-size: 100% ! important; font-weight: normal ! important; padding-bottom: 1px ! important; padding-left: 0pt; padding-right: 0pt; padding-top: 0pt; text-decoration: underline ! important;" target="_blank">secret ingredient</a> for EVERYTHING Accent! Combine all together. Then, drain the fat/grease from the meat. Next, add the large can of diced tomatoes, kidney beans, navy beans, bay leaves, 4 cups of water and the beef base.<br />
<br />
Next, Bring to a boil and then let it simmer for 45-60 mins (the longer it simmers the thicker and heartier it will get.) Make sure you skim the grease/ impurities of the top as it's cooking.<br />
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Pour into a Bowl add little of sour cream, shredded cheddar cheese, small diced onions and Frito's chips atop and of course a sprinkle of chopped parsley! ENJOY! <br />
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Hope you Enjoy making it and chowing down as much as we did!!byNaremanhttp://www.blogger.com/profile/16157074063731721044noreply@blogger.com0