Tag: easy

Egyptian Falafel, the best recipe out there (t’aamiya)

Egyptian Falafel, the best recipe out there (t’aamiya)

It has been a frequent complaint when we go out to eat at Middle Eastern restaurants: “they just don’t make falafel like they do back in Egypt.” We have tried countless places, and although it still may taste good, it doesn’t ever taste the same. Oh, […]

Orange Coconut Cake

Orange Coconut Cake

My maternal grandmother (Teta) made an incredible orange coconut cake. Sweet, moist, and fluffy, the old recipe sitting in my mother’s tattered red leather bound book, brought back nostalgic memories to my mother as she touched its pages. She read through the fading blue ink […]

Pretend play snow!

Pretend play snow!

play snow

Over winter break, I had the pleasure of being stuck at home with my two lovely girls, ages 2 and 5. I had to come up with fun activities daily and the games and toys became redundant quickly. First I considered those cool magic sand or play dough activities I see so often on Pinterest, but I really did not want to worry about that HUGE mess. Then I saw this awesome sensory play involving pretend snow that would actually help clean my tables and floors! So we went ahead and made some pretend snow, of course.

play snow hands

Mixing the shaving cream and baking soda!
Mixing the shaving cream and baking soda!

 

 

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Each girl had her own bin, to prevent spillage.
Each girl had her own bin, to prevent spillage.
Making snowballs!
Making snowballs!

I would say we used about 1 cup of baking soda and half a can of the cheap, white Barbasol shaving cream. I have a huge bag of baking soda I bought from Costco, which expired for cooking purposes. So naturally it is the ideal choice for play activities. Check out the economy bag at Costco next time you are there!

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Creamy lentil soup (shorbat ads)

Creamy lentil soup (shorbat ads)

Shorba means soup in Arabic. Ads means lentils, so shorbat ads translates literally into soup of lentils. This popular soup is a Ramadan staple and will be found at Iftar (the daily meal of breaking the fast during Ramadan) tables quite frequently in the Arab world. It […]

Salted Caramel Brownie Cookies

Salted Caramel Brownie Cookies

Mmmmmmm who doesn’t love those chewy, fudgey, decadent, edges of brownies lining the sides of  your brownie pan? So rich and chocolatey, and a nice chewy crisp make the texture of the infamous brownies on the edge beloved to many. What could be better? How […]

Upside-down Peach Cake

Upside-down Peach Cake

Nothing smells like summer better than some perfectly ripe and sweet juicy peaches. The smell is just heavenly.

fresh peach sliced peaches

The peaches are fantastic this summer. I sampled one at the store, was knocked off my feet with its peachy perfect scent and sweetness, so I bought a huge crate. Then when I was at home feeding my kids peach after peach, I was worried they would run out at the market, so I went back the next day and bought more. Then I had several large crates of big, juicy, golden peaches. I bit off more than I could chew, and thought I needed to start baking some delicious treats. This peach cake was hands down our favorite!

peach upside-down cake

I took the concept of a pineapple upside down cake and swapped the pineapple for some equally golden and gorgeous peaches. I used my basic yellow cake recipe and deepened the flavor with a caramel texture by subbing out the white sugar for some sweet dense brown sugar. I also added moisture with some sweet peach juice and pureed peaches! What a perfect match. The sweet caramelized topping of the peaches dripping over the moist peach infused cake is just divine. I really intended to eat this with some ice cream. But it seems we ate it all up before I made it to the grocery store to buy some! Oh and make sure you have some people around to help you eat when you bake this cake, because it is that good. Unless you have better self control than me.

peach cake slice
Serve it up with vanilla ice cream on the side!

The cake whips up very quickly and easily and you don’t even need a mixer. I use fresh juice from these ripe peaches in the batter, which was really no problem extracting since the juice was literally dripping all over while I peeled and sliced the peaches. Any peach that got a bit goofed up while slicing, just gets tossed into the blender to puree for the batter.  Some will ask, “Can I use canned peaches?” Yes, you can but that is not as flavorful, fresh, and clean as using delicious fresh tree ripe peaches. Preservative free and whole-some baking for me! Use firm, ripe peaches, not overly ripe peaches as they will be hard to slice and peel. I found it easiest to first slice the peaches with the skin on, then stripped off the peel off of each slice. Somehow, that thin skin actually holds together all that juicy flesh.

sliced peaches

fresh peach puree
Fresh peach puree- made some great baby food as well!

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peach floral design
Fleur de peach

So back to this recipe.

I arranged the peach slices in a pretty round flower design on the bottom of my pan. Notice I used a spring form pan, thinking it will be easier to pop out the cake. Horrible idea. The butter from the caramel sauce dripped all over my oven. I don’t know what I was thinking. At least I realized this before I put it in the oven and set the pan on top of a larger baking sheet. What a mess that made! And I probably lost some of that oozy gooey carmel topping! Hey, it happens. Use a regular round cake pan, not a springform 😉

I mixed the sugar and eggs with some coconut oil and olive oil followed by the pureed peaches. Then combine the flour mixture, and some moisture with yogurt and milk, and you are set for a seriously deliciously moist cake!

pour batter over the peach slices peach upside down cake

This is a moist cake, so it will bake for 35-45 minutes. Mine took exactly 39 minutes.

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Upside-down Peach Cake
A deliciously moist peach cake, topped with caramelized fresh juicy peaches.
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Prep Time
15 min
Cook Time
40 min
Total Time
55 min
Prep Time
15 min
Cook Time
40 min
Total Time
55 min
Ingredients
  1. 3 eggs
  2. 1 tsp vanilla extract
  3. 3/4 c brown sugar
  4. 1/2 c white sugar
  5. 1/2 c olive oil or 1/4 olive oil and 1/4 coconut oil
  6. 1/4 c vanilla or plain yogurt
  7. 2 c all purpose flour
  8. 4 tsp baking powder
  9. 1/2 tsp salt
  10. 1 tsp cinnamon
  11. 1/2 c pureed fresh peaches
For the peach topping (at the bottom of the pan)
  1. 1/4 c unsalted butter, melted
  2. 1/2 c brown sugar
  3. 4-5 peaches, sliced and peeled
For the topping
  1. Pour the melted butter on the bottom of the pan. Evenly sprinkle the brown sugar over the butter. Be sure to sift any lumps. Place the sliced peaches over the butter-sugar mixture evenly in a circular, floral design.
For the batter
  1. Pre-heat the oven to 350 degrees (f).
  2. Whisk the eggs, vanilla extract, and sugars until frothy.
  3. Add the oil and pureed peaches to the egg mixture.
  4. In a separate bowl, sift the flour, baking powder, salt, and cinnamon.
  5. Gradually add the dry mixture to the wet egg and sugar mixture.
  6. Add the yogurt and stir; be careful not to over mix.
  7. Pour the batter carefully and evenly over the sliced peaches.
  8. Bake in oven for 35-45 minutes, until the top is golden and a toothpick inserted in center comes out clean.
  9. Allow the cake to cool for 10 minutes before flipping onto serving dish.
Sugar & Garlic https://sugarandgarlic.com/

Garden Vegetable Linguine

Garden Vegetable Linguine

This delicious linguine pasta dish features spinach, pea shoots, onion, and garlic, with some hearty portabella mushrooms and sweet red bell peppers.  Pasta is such an essential go-to dish to create a flavorful and easy meal with a variety of vegetables and fresh ingredients. I […]

Avocado Pesto Pasta Salad

Avocado Pesto Pasta Salad

I love pesto. And I love avocados. This dish combines these two loves into a flavorful and fresh pasta salad!  I’m a proponent of creative cooking, and using ingredients you have on hand to create delicious meals. Its a survival skill that comes in handy when […]

Baba Ghanouj (Eggplant Dip)

Baba Ghanouj (Eggplant Dip)

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This dip is SO flavorful, zesty, and delicious! Roasted eggplant, fresh garlic, lemon juice and a dash of tahini sauce are what make up this delicious spread. Traditionally the eggplant is charred or grilled first to impart a smoky flavor, and some people use some of the roasted and charred skin to infuse more smokiness to this dip. But I do not prefer the smoky flavor so completely omitted the charring step. If this is something you like, you could easily do this step first by charring on a grill or resting over the flame of a gas range. Baba Ghanouj is usually mashed, with some texture to it. I love mine smooth and velvety and how my Vitamix completely incinerates the seeds (which have healthful enzymes!),  but you could reserve some of the eggplant flesh and mash it into the puree at the end to leave some texture, if you prefer. Drizzle with olive oil and paprika powder and serve with pita bread.

 

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Baba Ghanouj (Eggplant Dip)
A healthy and flavorful combination of roasted eggplant, garlic, lemon, and special spices make this the perfect dip or spread on sandwiches!
Write a review
Print
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Ingredients
  1. 1 large eggplant
  2. 1 lemon, juiced
  3. 1 1/2 tbsp tahini (sesame paste)
  4. 1/2 tsp salt
  5. pinch of pepper
  6. 1/4 tsp cumin
  7. 1/4 tsp smoked paprika
  8. pinch of cayenne (optional)
  9. 4 large cloves of garlic (or more!)
Instructions
  1. Wash the eggplant, cut a slit down the side, and place on a pan to roast in the oven. Place in middle rack of the oven at 350 degrees for 30-45 minutes. Eggplant will begin to collapse and shrivel. Remove once a knife easily slides into the flesh and allow to cool for 15 minutes.
  2. With a large spoon, scrape out all the flesh and scoop into a blender or processor. Add the garlic, lemon juice, tahini, salt, pepper, cumin, paprika, and optional cayenne pepper.
  3. Pulse to incorporate all ingredients, then puree for about 45 seconds on high (this way you do not encounter any seeds). If you prefer a chunkier texture, first puree the garlic, seasoning and tahini until smooth then pulse in the eggplant to desired consistency.
  4. Spoon onto a serving platter, smoothing the top. Use a butter knife to draw a line down the center or in a circular swirl, depending on desired pattern and shape of the serving dish. Drizzle olive oil on top and it will settle where you "carved" a line into the dip. Sprinkle some paprika, and garnish with parsley.
  5. Serve with pita bread and enjoy!
Sugar & Garlic https://sugarandgarlic.com/
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Banana Date Smoothie

Banana Date Smoothie

This banana date smoothie is a sweet and energizing drink to replenish your body with essential vitamins and minerals, as well as a good dose of protein. For this reason, this drink is perfect for Ramadan fasts. My father concocted this delicious drink one Ramadan, […]