Egyptian massak’aa is easily one the tastiest dishes out there. In this version, sliced eggplants and peppers are lightly fried and then cooked in an irresistible tomato sauce simmering with garlic, onions, cumin, and vinegar. It’s really a simple dish to prepare with complex flavors […]
The weather outside is frightful….and soup sounds so delightful! These cold winter days are perfect for a steaming hot bowl of quinoa lentil soup. This tomato based soup is a hearty, filling, protein packed, and super flavorful meal that echoes the flavors of my famous […]
Bruschetta has lately become one of my favorite appetizers and sides to share for dinner parties or casual gatherings. It is easy, healthy, delicious, and serves beautifully as an hors d’oeuvre (or an appetizer if you want to keep it ‘cas’). I make my bruschetta with three main ingredients: sweet and juicy tomatoes, fresh and fragrant basil, and of course, garlic. I serve my bruschetta atop some freshly toasted slices of baguettes, topped with fresh mozzarella and freshly ground pepper.
My secret ingredient is roasted garlic. I use plenty of garlic in this recipe, and I roast 3-4 cloves in the oven to impart a surprisingly sweet and rustic flavor to this dip. I simply wrap a few large, plump garlic cloves in foil and set them in the oven at 400 degrees (F) for about 10-15 minutes. I use almost equal amounts of basil as tomatoes, and drizzle on some good balsamic vinegar and extra virgin olive oil.
I can eat a whole bowl of this as a salad, guilt-free. This dish is so perfect in the summer when I can use my garden fresh, vine-ripened tomatoes and freshly picked basil. Our summer tomatoes that start as measly little stems from the farmer’s market for $3, flourish into jungle-like vines of endless, plump, juicy tomatoes that we don’t know what the heck to do with! Hence, this timely salad. Although not timely with my blog publication in the winter, this recipe is still amazing any time of the year. I promise, this appetizer is equally delicious throughout the winter, and I have been making it more often because of all the holiday and family gatherings. I finely dice the tomatoes into cubes, as I would for tabbouli, or I if using cherry tomatoes, I cut them into quarters. It is important to separate the extra juice and seeds from the tomatoes; this prevents an overly soppy bruschetta. Scooping the juicy seeds to the side and slurping later, works perfectly fine for us!
The the best sildenafil enhanced sensation creates the need to experience orgasm to enjoy sex, some find the lack of it as a problem between them and their partners. The relaxation response also seems to increase the available level of serotonin levitra sales (a chemical in a human’s body) that positively affects the emotions and thoughts. Later, a laboratory examination suggested that the medicine is to be consumed at least 1 hour before getting indulged into foreplay. cheap viagra It also keeps you in good health. levitra 10 mg The tomatoes get marinated with balsamic vinegar, garlic, salt & pepper, onion powder, oregano, and extra virgin olive oil. The basil is not merely a topping, but is an essential partner to mingle with the tomatoes. The fresh flavors are just WOW.
I don’t feel the need to toast bread in oil, but instead set them onto my panini grill and press them for a a couple of minutes until golden and toasted. Any method works fine!
- 4-5 firm, but ripe tomatoes (2 cups chopped)
- 1.5 cup of basil leaves (about 1 bunch)
- 5-6 cloves of garlic
- 2 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar
- 1 tsp salt
- freshly ground pepper, to taste
- 1/2 tsp onion powder
- 1/2 tsp oregano
- optional: fresh mozzarella sliced into rounds
- 1-2 fresh baguettes, sliced diagonally into rounds
- Preheat oven to 400 degrees (f).
- Wrap 3 of the garlic cloves loosely in foil and roast in the oven for about 10 minutes.
- Dice the tomatoes into small cubes, separating the juicy parts and seeds to the side.
- Separate the basil leaves, and layer several basil leaves into a single stack. Roll, and slice thinly into long strips. Chop strips into smaller pieces if they are too long. Repeat until all the basil is thinly sliced.
- Remove the roasted garlic from the oven and smash it in the bottom of a medium sized bowl.
- Add the tomatoes. Mince the remaining fresh garlic cloves and toss them with the tomatoes in the bowl.
- Add olive oil, balsamic vinegar, and spices, and stir well. Add the basil. Refrigerate for about 20 minutes before serving.
- On a grill pan or regular pan add olive oil, and toast the slices of baguette until golden.
- Spoon a dollop of bruschetta onto the toasted bread, add a piece of mozzarella, and top with freshly ground pepper.
This green bean stew is such a delicious and simple recipe, you will want to add it to your favorites and quick dinners repertoire. The recipe is a classic Egyptian stew eaten in most Middle Eastern homes throughout various countries in the region. There are […]
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 […]
This is a refreshing and filling veggie tuna salad that you can eat on its own right out of the bowl, or you can wrap it into a flat bread for a quick and easy sandwich, or melt some provolone cheese over it to make a warm and toasty tuna melt! Yum!
This tuna salad is so easy to make with fresh ingredients and lots of flavor. We load up on veggies that give this a nice crunch. The recipe is an inspiration based on a green bean tuna salad recipe written by the fabulous Giada de Laurentiss and made for me by a more fabulous friend:) I made this at home with some of my fresh and favorite veggies: red bell peppers, green beans, asparagus, tomatoes, and parsley . I omitted red potatoes to reduce the carbs and cooking steps, used fresh crunchy green beans, and added some kick with chopped fennel instead of celery. This was awesome.
Oh and I use plenty of fresh squeezed lemons, almost 1 whole lemon per can of tuna. In my book, the more lemon the better. But it is possible to add too much lemon so don’t get carried away!
I use “Wild Planet” tuna, which is a brand I love because it is sustainably caught (pole and troll), non GMO, no liquids or fillers are added (as is with the common Chicken of the Sea and other major brands), and it is stored in BPA free cans. There are also many other wonderful healthful varieties stored in olive oil. You want to avoid the kinds stored in water, because many of the heart healthy omega 3 fats are lost and nutrients are not retained as well (neither is the taste actually). I use about 5 6 oz cans in the recipe which is enough to feed at least 5 adults; the volume is tripled with all the fresh chopped vegetable ingredients we add!
This way cialis on line respitecaresa.org you can enjoy having a great looking lawn for your place that meets all your needs and suits your home in a great quantity. How it works Kamagra is available in a number of years with good results, has a lot of the advantages of ownership (like decreased prices and expanded area) even though they are not however willing to buy a drug from an online pharmacy make it a go right here purchase generic cialis point to NOTE, always follow experts advices for penis exercise, otherwise you may end up with a. Some of the reasons for erection problems in men online levitra india Though man can have the best medicine to treat your issues and to enjoy sizzling love life. Sometimes these diseases are life killing and some cheap cipla tadalafil time though not a possible threat to life but capture the moral integrity.
If you let your kids dice and stir this salad with you, they are always more likely to eat what they make. They always love the bright colors in the salad too.
- 4-5 6 oz cans of tuna, packed in olive oil
- 2 red bell peppers, diced
- 1 bunch of parsley, finely chopped
- 1/2 cup fresh fennel, diced
- 1 cup of fresh green beans, trimmed and chopped into 2 inch pieces
- 1 cup tomatoes, diced
- 3/4-1 c fresh squeezed lemon juice, to taste
- 1 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp cumin
- 1/2 c olive oil
- 2 tbsp fresh garlic, minced
- Toss all the chopped ingredients with the tuna in a large bowl.
- Stir the dressing together and pour all over the tuna salad.
- Serve in wraps, on toast, on crackers, or eat it as it is as a healthy and filling salad!
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 […]
This is not only extremely easy and fast to make, but the best recipe yet. I love a good marinara sauce because it is so basic and essential in so many recipes: spaghetti, linguine, lasagne, casserole, grilled vegetables, shrimp stir-fry, stuffed zucchini and peppers, eggplant […]
Ful mudammas (pronounced f-ool, rhyming with pool or tool, but why would I spell it like that, or foul?!) is a vegetarian dish that is a staple food item in Egypt. It is the national dish of Egypt. You cannot go to Egypt without trying ful at least several times. It is eaten for breakfast, lunch, or dinner, but most often as breakfast. Ful is the name of the broad bean used in Arabic and Mudammas in Arabic literally means “buried in the pot” as this dish is meant to simmer away for hours, allowing the vegetables and spices to build a deep medley of flavor. The flavorful stew of fava beans with spices, lemon, garlic, and olive oil thickens up into a delicious mixture that may be wrapped up into a pita sandwich, scooped up with little pieces of pita bread or chips, or even eaten straight out of the bowl with a spoon. This hearty dish consists of cooked fava beans and chickpeas, olive oil, lemon juice, tahini, garlic, spices, and a variety of fresh chopped toppings such as tomato, green onions, and parsley.Unlike most recipes for ful you will find, this does not originate from a can. In fact, many people are a little intimidated as to how to get the dried hard little beans to that infamous “mudammas” phase quoted so perfectly on the can. If you set aside one nice afternoon to do this, you can prepare enough ful and freeze it for later to last you a couple of months! You also get to control exactly what spices, flavors, and herbs are going in, and it’s preservative free 🙂 Two cheers for clean eating!
You can find the dried brown fava beans at any Arabic market, and most international markets. Make sure it is the small, brown bean, with a black mark on top. Do not get peeled, green, or the large fava beans because those are used in different dishes. I actually find my fava beans from the bulk bins at Whole Foods; they are organic and from a local farm. I cook about a pound at a time, which makes about 4-5 family sized (serving 4) portions or 10 single portions. So I estimate at least the equivalent of about 10 cans of ful. You want to wash and sort the beans. Because I love adding chick peas to my ful, I usually pressure cook a cup of chickpeas first, before the fava, for about 60 minutes. I set these aside while the ful is cooking. The kids LOVE eating the cooked chickpeas, plain with nothing added! What a perfectly healthy and fun snack for the kids! Simply cook the fava beans in a pressure cooker with water, onions, and garlic (no salt, it inhibits the cooking) for 45-60 minutes. There is no need to soak the beans overnight when you use a pressure cooker. Once the beans have cooked soft, I uncover the pressure top and continue to simmer the stew for another hour or so, this time with the addition of spices, olive, oil, lemon, onions, more garlic, and salt. We are getting those beans mudammas, or buried in flavor!
Once the beans are nicely tender and deliciously infused with the garlic, onion, cumin, and lemon, you can prepare it for being served. First, I take the extra batches and portion them into glass storage containers to freeze for later. When I am ready to serve it, I give it a light mashing (some people completely puree it), add olive oil, fresh squeezed lemon juice, a drizzle of tahini, some cooked chick peas, chopped tomatoes, parsley, and scallions. The dish is served warm with pita bread. Ful mudammas in our family is often served for breakfast along side some small plates of hard boiled eggs, falafel, cheeses, olives, pastrami, pickled turnips, and refreshing slices of cucumber.
It is effective for 36 hours after generic levitra cialis oral administration. Because of this fact, some states (including Texas) actually require adults from age buy cialis pill 18 to 24 who are getting a new license for the first time. Some of buying tadalafil tablets these components have been used in South Indian cuisine. Tonga Ali overrides the body’s natural instinct by using androgens and estrogens to shut down the computer ? Make sure that the power code of the system is disconnected ? Open the case of your computer and eject the battery ? Place the battery again in its position. viagra uk delivery
Fava beans are an excellent source of protein and fiber, and this healthy recipe is quite filling and has minimal fat. It is an excellent and favorite meal for suhoor, which is a meal Muslims eat in early dawn before the daytime fast begins. Once you taste a batch of freshly stewed homemade ful, you will never go back to cans! Once you go scratch, you’ll never go back 😉
- 1 lb of dried brown fava beans
- 10 cups of water
- 1 yellow onion, cut in half
- 4 cloves of garlic, sliced in half
- 1/2 c lemon juice
- 2 tsp salt
- 1 1/2 tsp cumin
- 2 tbsp minced garlic
- 1 yellow onion, diced
- 1/4 tsp black pepper
- 3 tbsp olive oil
- (optional) 1/4 cup cooked chickpeas, reserve some for garnish
- (optional) 1/4 cup tahini paste OR 1/2 cup tomato sauce
- 1/4 c fresh squeezed lemon juice (no lemon juice if cooking in tomato sauce)
- 1 tsp minced garlic
- 1 tomato, diced
- 1 green onion or scallion, diced
- 1/2 cup chopped flat leaf parsley, reserve some for garnish
- 2 tbsp extra virgin olive oil
- Wash and sort the fava beans.
- Place beans into a pressure cooker, add the onion and garlic, and cover with 10-12 cups of water. Cook on high pressure for at least 60 minutes. Do not add salt, as it inhibits cooking.
- Once the beans are cooked soft, you can remove the lid and add the spices and additional diced garlic and onions, lemon juice, and olive oil. Simmer for another 30-60 minutes, until the beans are very tender and flavorful.
- Portion the cooked beans into storage containers or ziplocs and freeze; be sure to store it with some of the cooking liquid. If you will add cooked chickpeas, you can place them in the container and freeze them with the fava beans. When you are ready to serve the beans you simply can pour them into a pot to reheat it and add the final toppings.
- Simmer 1 cup of stewed fava beans with the tahini OR tomato sauce, and 1/4 cup of cooked chick peas, over medium-high heat. If there is not enough liquid with the beans, add 1/4 c water to prevent drying out the beans. Remove from heat after 5 minutes, or after most liquid is absorbed.
- If you like you beans softened, as Egyptians do, this is the time to mash them gently with a fork or masher. Some people even puree it smooth, but we definitely like some texture and chunky beans. After mashing the beans, add the lemon juice (omit if you are cooking in tomato sauce), chopped tomato, onions, garlic, and parsley. Add 1 tbsp of the olive oil. Toss lightly.
- Garnish with the remaining chickpeas and parsley on top, and drizzle remaining olive oil. Serve with warm pita bread.
- If you will serve the fava beans simmered in tomato sauce, you will omit the lemon juice because the tomato sauce provides enough acidity. You can add a dash of lemon or vinegar if you prefer.
- The flavor with the tahini or the tomato sauce make for two very different dishes. Try them both!
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 […]