The Art of Pasta

Let us prepare a simple, yet delicious meal. Everyone loves pasta, right?

Ingredients:

One bag of Pasta

1/2 Pound of Ground Beef

Tomato Paste

Half Diced Onion

Two Diced Pieces of Garlic

Salt & Pepper

Olive Oil

Water

How to Prepare:

Boil the water with some olive oil and salt to prevent the pasta from sticking.
Add the pasta to the water and boil it for 10 minutes.

Meanwhile, fry the onion in a large pot until golden yellow then add the garlic and stir for 5 seconds. Add the ground beef and cook on medium heat until brown. Add a dash of salt & pepper and continue cooking for 30 seconds.

Drain the pasta once finished then add to the beef.

Mix one cooking spoon of the tomato paste with warm water into the pot. Stir until the paste is dissolved and watery. Cook for 3 to 5 minutes.

You can also add some Parmesan cheese to it.
You are now ready to eat. Don’t forget your glass of wine!
Enjoy!

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Moutabal (Eggplant Dip)

Everytime someone knows that I cook Arabic food, they ask me if I know how to make Moutabal and if I can show them how. It is a very unique, tasty dip and easy to prepare.

Ingredients:

2 Medium Eggplants
3 Tbsp of Tahini (Ground Sesame)
2 Tbsp of Plain Yogurt
3 Tbsp Lemon Juice
1 Crushed Garlic.
Salt

How to Prepare:

First, We need to cook the eggplant. Poke the eggplants with a fork in different places then place them on on the top of the stove and flip it until it gets soft on all sides and the skin is crunchy.

Or you can bake the eggplant. Preheat the oven to 400F then place the eggplant directly on the rack (I put a tray full of water on the lower rack to catch anything that may drip from the eggplant).

Bake the eggplant for about 35 minutes then let it rest till it cools down and then peel it.

Crush the eggplant with a fork, then add lemon, tahini, yogurt, salt and garlic to the eggplant and mix. If you would like it to be more smooth, you can blend it. (personally I like it chunky)

Easy…

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Birthday Treat

I got this Kitchen Aid mixer for my birthday a few weeks back.

One of the first things that I made with it was a chocolate cake.  The mixer made is so easy and time saving to mix the dough and other ingredients.  It really is a great tool that everyone should add to improve their kitchen.

Chocolate Cake Recipe:

Ingredients:

One cup of Milk

Three Eggs

One and a half cup of Sugar

100g of Butter (4oz)

Three cups of Flour

One teaspoon of Vanilla Powder

Two teaspoons of Baking soda Powder

Cocoa

How to Prepare:

Using a medium cooking pot, Mix the sugar, the milk, and the butter on a medium flame until warm, not hot, while stirring continuously.


Using an electric mixer, mix the eggs and the vanilla powder.


Add the milk, butter, and sugar mixture  and mix all together for a few minutes.


Add the flour and the baking soda powder to the pot and continue mixing until it becomes creamy.
Add the cocoa (as much as desired)to the pot and mix all together.


Grease the cake’s baking sheet sides with butter and flour to prevent sticking.
Pour the mixture into the sheet.


Pre-heat the oven to 450F/250C.
Bake the cake for about 25-30 minutes.

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Athens – Greece

In May 2010, I went to Athens, Greece.  It was my first European vacation.  I was surprised how the views and buildings reminded me of my hometown Safita and many other cities in Syria.  Once I had tasted the food, the similarities increased.  The people were so friendly and warm.  I fell in love with the Mediterranean again in Evia Island.

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Fatoush Salad

Fatoush is a common salad in the Middle East. When i was growing up in Syria, good Fatoush was an indicator of a good restaurant. I always felt my mom’s was the best ;).

Ingredients:

Tomatoes

Cucumber

lettuce

Red Cabbage

Baby Arugula

Lemon

Olive Oil

Pomegranate Juice

Ground Sumac (you can find it in the Mediterranean markets)

Salt

Pita Bread

How to prepare:

Cut the tomato, cucumber, lettuce and red cabbage into small squared pieces and place into a bowl.

Add the baby arugula to the bowl. Add a pinch of salt and a teaspoon of the ground sumac.

Add a tablespoon of each olive oil and pomegranate juice to the vegetables.

Add one squeezed lemon to the salad and mix well together.

Tear the pita bread into small one inch squares and deep fry until light brown.

Add the pita bread over the salad as you eat.

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Hummus

Hummus is one of my favorite appetizers. If you have ever been to the Middle East or to a  Middle Eastern restaurant, you know hummus is an essential dish. Let’s make home-made Hummus

Ingredients:

1 Can of chick peas or 1 cups of hard chick peas
3 tablespoons of ground sesame (Tahini)
2 tablespoons of plain yogurt
1 Medium size piece of crushed garlic
One squeezed lemon (to taste)
Salt

How to prepare:

If not using canned chick peas then drain the soaked chick peas, place in a pot and add three times the amount of water. Add 1 teaspoon of salt and bring to a boil. Boil vigorously for about 10 minutes, turn the heat down, cover the saucepan and simmer until the chick peas are very soft- approx. 1 hour. Drain liquid off and reserve.

In a food processor, mix the chickpeas, tahini, yogurt, crushed garlic, the lemon and a pinch of salt together till thick and creamy.

Add one piece of ice to the food processor and blend. This will make the hummus smooth and get rid of chunks.

You can add whatever you like to your hummus (ie. red pepper, sun dried tomatoes or just add some cumin and olive oil).

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Muhammara (Tomato Dip)

A very famous Lebanese, Syrian dip

Ingredients:

  • Four Medium Size Tomatoes
  • Half an Onion Diced
  • One Tbsp of Olive Oil
  • Two tablespoons of Sweet Paprika
  • One teaspoon of Chili  Pepper
  • Salt and Pepper
  • Half a cup of Bread Crumbs
  • Half Cup of Crushed Walnuts

How to Prepare:

Boil the tomatoes for 5 to 7 minutes until skin is cracked. Peel the skin and then crush into a sauce (optional) You can crush the tomatoes with the peel if you wish.

Add one tablespoon of olive oil into a medium-sized saucepan and put on the burner at medium flame.

Add the onion and cook until golden yellow.

Add the crushed tomato to the onion and add a dash of salt & pepper to the mixture.

Cook until the sauce is thick then turn of the burner.

Add the sweet paprika and the chili pepper to the tomato sauce.

Add the  bread crumbs and the crushed almonds and mix. and mix together
Serve Cold

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Coxinha (Brazilian Chicken Dumplings)

My mom taught me this Brazilian dish a few days ago. I was hesitating to try it because it seemed like lot of work, but when I did I totally loved it and was worth the time.

Ingredient for the dough:

– Two cups of Water

– One Chicken Bouillon (Chicken Stock)

– Two Cups of Flour

How to Prepare:

Heat the water with chicken bouillon. Once it starts boiling, turn off the flame and add the flour while continuously stirring until you get sticky dough. Put on the side and let it cool well

Ingredients for filling:

–  Two Chicken Breasts

–  One small Onion

–  One Garlic Clove

–  One Green Onion

–  One Chicken Bouillon

–  Cooking Oil

–  One Tablespoon of Tomato Paste

–  Pepper (I use sweet all spice)

How to Prepare:

Cut the chicken breasts into small half inch cubes.

Dice the onion, garlic and green pepper.

Add the onion and sauté a little bit then add the garlic and stir for a minute.

Add the chicken and stir well until the chicken changes color then add green pepper and the bouillon and stir for a few minutes.

Add the tomato paste and mix all together.

Assembling the Coxinha:

Take a little bit of the dough in your hands and press well until you have a thin flat circle shape dough (the size of your palm). P.S. If the dough was too sticky, wet your hands with some cooking oil.

Add one tablespoon of the filling to the center of the dough.

Close the dough around the filling and shape into a ball. Dip the dumpling in milk then bread crumbs.

Deep fry the dumplings for few minutes until golden brown. Enjoy!!

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Chicken and Potato

It is one of those days when you have not stopped running around. You don’t want to stand anymore but you still want to have a tasty homemade meal. Here you go!

Ingredients:

Chicken 

Potatoes

Salt & Pepper

Vegetable Oil

1 Crushed Piece of Garlic

Lemon Juice

How to Prepare:

Cut the potaotes into French fries then add salt and deep fry.

Pick your favorite chicken pieces and clean them.

Put a pinch of salt and pepper on the chicken, then add a tablespoon of vegetable oil. Mix it all together.

Pre-heat the oven to 450F/250C.

Put the fries in the oven sheet with the  chicken.

Squeeze the lemon and mix with the crushed garlic. Dilute the garlic and lemon juice with 1/4 cup of water then pour over the chicken and potatoes and bake for about an hour until the chicken is well cooked, making sure to flip them after 30 minutes.

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Feeding Baby – Stage One (4 to 6 Months)

Feeding babies can be different from one person to another. It is always wise to ask your pediatrician first and test foods to see if the baby is allergic.

4-5 months (the first month you decide to start solid food)

So many doctors prefer to start feeding the baby at 6 months old but since my baby was bottle fed and he already doubled his birth weight by 4 months and was able to sit up with back support, I decided to start at 4 months. My doctor also agreed with me.
I started with the well known safest food for babies.

Safest food chart: – Avocado – Sweet Potatoes – Rice Cereal – Peas – Zucchini – Squash – Apples – Pears – Bananas

So which one to start with?? Easy, just close your eyes and point at them. It is the very first time so basically it will be one baby spoon and a little more every day.

For the first week of eating solid food, your baby will have one meal of the same food for the first 3 to 4 days after that if there is no sign of an allergy, it is time for the second type and so on until you try them all.

For about a month, the baby will be tasting a couple spoonfuls in between bottle meals. I bottled fed my baby every 3 hours.
It is preferably to feed the baby solids in the AM or early afternoon just in case there is a reaction or sign of an allergy.
Baby’s first food should be pureed to a very thin consistency.

How to puree the food:
Add the food of your choice with some water and blend (Add less water if you want a thicker or more water for a thinner puree. I.E for one banana use 1/4 cup of water.)
Sweet Potato, Squash, Peas, Zucchini and Apples should be pealed and steamed or boiled until soft before blending them with water (no need to peel Peas).

How to make rice cereal at home:

Using a milling blade in your blender, add 1/2 cup of uncooked rice and mill to a fine powder.

Add the milled rice and 4 cups of water to a pot and cover until it boils. Once it boils, turn down the heat to low and cook with the cover on for 20 minutes.

Test the consistency of the rice – if you want it thinner add more water until you reach the consistency desired.

You can add milk powder or fruit puree to the rice when feeding.

The second month:

When my baby was 5 months old and already tasted the entire chart above, I started cooking vegetable soup for him and gave him orange juice as well.

Vegetable Soup:

You start with one small tomato, one small onion, and one small potato.

Clean the tomato.

Peal the three ingredients and cut into small pieces (clean the potato after peeling it with water).

Add them to a pot and cover with water.

Once they water starts to boil, lower the flame and simmer for about 2 hours.

After 2 hours take out the vegetables and blend with some water. This will make you a 3 day meal so you only cook twice a week.

Feed the baby the first day fresh soup and put the second day in the fridge and freeze the third day batch.

After one or 2 weeks Add one of the vegetable you already had your baby taste before to the vegetable soup and the soup soon will last more than 3 days and you end up cooking once a week 🙂 (see the picture above).

A normal baby meal is 5 tablespoons or 25 baby spoons (Between 20 to 25 baby spoons is a good meal. You will increase it when you see that your baby is still hungry.

At the end of this month feeding schedule is :

Wake up Breast/Bottle

AM Cereal

Noon Vegetable soup

Afternoon Breast/Bottle

PM Breast/Bottle

Bed Time Breast/Bottle

Snacks in between meals will be 1OZ of orange juice or water and few spoons of one fruit.

Last, since the baby started having solid food, his/her bowl movements will change and not be the same anymore 🙂 to make it easier for them and help having less constipation make it a habit of giving your baby a little squeezed orange juice and water to help them have less painful movements and so they do not get backed up. After squeezing the orange make sure to remove the pulps so it doesn’t get stuck in the bottle or have your baby choke.

BIG THANKS TO MY MODEL – AIDEN PATRICK – MY HANDSOME BABY 🙂

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