Light pan seared chicken

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This recipe is dedicated to all people who are trying to restrict there calories but want to eat food that looks beautiful..I personally hate diet food and i think it just make me feel deprived but i like sometimes to eat light food that looks and taste no less that regular food,that;s why i thought  about this chicken recipe that is succulent,moist ,juicy and very light..Here is how i made it:

INGREDIENTS:

  • Boneless skinless chicken breast
  • 1 onion
  • 1 celery stalk
  • 1 carrot
  • bay leave
  • cardamom
  • peppercorns
  • lemon juice
  • jalapeno pepper
  • 1 tablespoon butter

METHOD:

-put the chicken with the carrot,celery.onion,bay leave,peppercorn.cardamom with cold water in a pan a start putting on a low heat to make a brothimage

-let the broth simmer on a low heat for about 45 mins until the chicken is cooked the take the chicken outimage

-continue boiling the broth until it is reduced to about half a cup and this is the jus that is going to be the sauce of the chickenimage

-prepare the pan to sear the chicken by adding 1 teaspoon of butter ,herbs of your choice and some slices of jalapeno if you like the heatimage

-add the chicken on high heat and leave it to take a nice colorimage

-now ready to assemble you dish..cut the chicken into slices and put on a platter then drizzle with the jus of the broth concentrate ,add the jalapenos..I have served it next to an eggplant ,zucchini caponata…

BONNE APPETIT

serving: 1 breast

calories:350

 

 

 

nablus konafa

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 Hey my friends,i know that you stopped now to see what is this delicious dessert that have such a beautiful melted cheese, even me when i did it i was so impressed and happy,i used to eat nablus konafa always in the oriental restaurants in USA..and also my mother in law makes it for us all the time..that;s why i was encouraged to go ahead and try it..Here is how i did it:

INGREDIENTS:

  • konafa
  • specialized nablus konafa red color
  • 1/4 cup butter
  • mozzarella cheese (traditionally nablus cheese or akawi cheese mixed with mozzarella)
  • rose water syrup
  • pistachios to decorate

METHOD:

-start by mixing the butter with the food colorimage

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-spread the butter in the baking panimage

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-put the konafa in the food processor and mix until looks like this

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-put in a bowl and miz with 3 tablespoons of oil image

-spread in the pan and press so tight and leave some of the konafa outsideimage

–spread the cheese and leave the edgesimageimage

-put the remaining konaka in a pan and start browning a little bitimage

-then sprinkle over the cheese to prevent the cheese from sticking to ur serving dish laterimage

-turn the low medium heat and start turning the konafa over the stove until the konafa brown an crisp and the cheese is melted.it will take no more than 15-20minsimage

-flip the konafa and drizzle with syrup and decorate with pistachiosimageNow you need to make everyone panic and come right away and leave what they r doing because this moment of gooey cheese is irresistible ..but i they miss it no problem you can still reheat it again..its yummy..

ALL MY FRIENDS ENJOY THIS LOVELY RECIPE

BONNE APPETIT
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Rosemary focaccia

 

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Rosemary focaccia is probably the easiest kind of bread that you can make,,it’s basically pizza dough that is topped with olive oil ,olives,rosemary and garlic..super delicious and here is how to make it

INGREDIENTS:

  • 3 1/2 cups flour
  • 2 1/4 tsp dry yeast
  • 1 cup lukewarm water
  • 1 tablespoon sugar
  • 2 tsp salt
  • 1/2 cup olive oil
  • olives
  • garlic whole cloves
  • rosemary

METHOD:

-add the yeast to the 3/4 cups of water with sugar and let it foam 5 minsimage

-add the flour with 1/4 cup of olive oil and kneadimage-dissolve the salt in the last 1/4 cup of waterimageimage

-after kneading until smooth put in an oiled bowl,cover and let rise for 2 hours in a warm placeimage

-after rising punch downimage

-prepare the baking pan by sprinkling some corn flour an drizzles of olive oilimage

-spread the dough on the counterimage

-transfer to the baking sheet and poke with you finger as much as you canimage

-drizzle 1/4 cup of olive oil over the dough to fill the dips..then add olives.rosemary.garlic and a sprinkle of salt..at this stage you can add some grated cheese as well..image

-let it rest for 30 mins then bake in a 420 degree F OVEN for about 30-40 mins until cooked and golden brownimageENJOYY THE BEST AND THE SIMPLEST BREAD EVER,ADD NEXT TO YOU DINNER TABLE OR DIP IN YOU FAVORITE SOUP OR EAT JUST LIKE THAT,DELICIOUS..

BONNE APPETIT

Serves=12 (Serving Size 46 g)

calories=200

Nutrition Facts

Calories = 208

Calories from Fat
79
% Daily Value*
Total Fat

8.8g
13%
Saturated Fat

1.3g
6%
Cholesterol

0mg
0%
Sodium

1mg
0%
Potassium

39mg
1%
Total Carbohydrates

28.8g
10%
Dietary Fiber

1.0g
4%
Sugars

1.1g
Protein

3.8g

 

Vitamin A 0% Vitamin C 0%
Calcium 1% Iron 9%
Nutrition Grade B-
* Based on a 2000 calorie diet

 

fava beans and eggs tajin

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Hello my friends,wanted to share this recipe with you,this is me and my husband lovely late night dinner (sohour) in Ramadan.It’s a beautiful looking dish,elegant way to present the two most nutritious foods for late night dinner in Ramadan,i love to make it in single ramekins for each person..

Here is how to make it:

ingredients;

  • 1/2 onion
  • 2 cups fava beans cooked
  • tomato juice
  • 1 tablespoon butter
  • 4 eggs
  • red pepper flakes

Method:

-add finely chopped onions with the red pepper flakes in a pan with 1 tsp oil and cook for 10 mins then add the butter to melt,then the drained fava beans and stir trying to mash it with a wooden spoon( here u can add as well chickpeas,sausages,peppers,tomatoes..any additions as u like make it ur own).

-add 1 cup of tomato sauce and season with salt and pepper,cook until u reach the consistency of the beans u like.

- butter the ramekins well..add about 1/2 cup of beans in each ramekin then make room for the egg and drop one egg in each ramekin..sprinkle with salt and pepper and add a drop of oil over each egg to flavor( better to add a tablespoon of cream )image

-put in a preheated 375 oven for 15-20 mins then take out and decorate with parsley or chives and serve with a lovely hot pita bread..enjoyy.

-this recipe is very variable so you can use your best way to do beans in it..it will always taste delicious..

BONNE APPETIT:)

Serves=4

calories=200

 

Homemade balah el sham

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Hi my friends, time to share my absolute favorite oriental dessert with you..Bala7 el Sham..this recipe is soo easy you ll all say why i haven’t made it before..we thought it’s hard and we only buy it but actually it’s pretty simple..i have made these yesterday and my husband was totally impressed he couldn’t believe it..they were crunchy on the outside and fluffy inside..and the best part they stayed this way until the next day..

Here is how to make it:

INGREDIENTS:

  • 250 ml water
  • 50 grams butter
  • 50 grams vegetable oil
  • pinch of salt
  • 1 tablespoon sugar
  • vanilla
  • 3 eggs
  • 200 grams flour

METHOD:

  • Put the water,salt,sugar,oil.butter unto a pot and boil on the stoveimage
  • the moment it boils  dump in the premeasured flour all once and stir constantlyimage
  • first it will be lumpy then the dough will start t come together and pull from the potimage
  • keep stiring for a minute the take out and press on a flta surface to cool completely..you can fasten this step by putting it in a mixer on to let the steam come outimage
  • leave it to cool from 30 mins to an hour then start add you eggs one at a time until completely incorporated ..with the vanillaimage
  • now you batter should be readyimage
  • put only 1/3 the batter into the piping bag because the batter is heavy it could break the bag. use the size top that you like..i prefer the biggest one because this mimics the best one i used to buy in Egypt.image
  • now put the cold oil into the frying pan and don’t turn the heat on except after you finish piping all pieces of dough..image
  • now turn the heat on low until you see them start puffingimage
  • now turn the heat on medium high and let them cook turning then around for even cookingimage
  • prepare your syrup next to you( 4 cups sugar+2 cups water+3 tablespoons+lemon juice+cinnamon stick+cardamom+anise flourimage

By the way this is not an insect into my syrup.this is the anise flower has been broken while boiling the syrup

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  • this is the color you want,now dump into the syrup to coat and remove immediately ..serve hot with a nice cup of tea and guarantee you ll feel so accomplished..imageimage

Bonne Appetit

 

 

Fillet mignon au poivre

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Hey guys,i always wished to learn how to make the perfect steak..we use to cook meat for so long until it dries out thinking that this is the way to do ..However it is the matter of the piece of meat itself..some cuts of meat need long low and slow cooking to be tenderized and others just need a sear with a beautiful seasoning..Fillet mignon is probably the most tender part of steak u can have,it literally melts in your mouth and because i is soo good by itself it just needs a little to be done..If you have someone special that u really wanna impress with a beautiful steak this is the one to choose, because if cooked perfectly u can guarantee a juicy piece of meat that taste like butter..

Here is the best way to cook it:

INGREDIENTS:

for the meat

  • fillet mignon cuts of meatimage

  • rosemary

  • 1 tablespoon butter

♦for the sauce poivre(peppercorn sauce):

  • 2 tablespoons heavy cream

  • 1/2 cup chicken or beef stock

  • peppercorns(poivre)

METHOD:

-Prepare a pan that can goes into the oven and preheat oven at 400 degreef F (180 degree C)image

-dry the meat really well with a paper towel,season all sides with salt and pepper(rub it well).

-Add 1 tablespoon of oil into the pan turn the hight heat until the oil sizzles

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-add the meat to the pan and don’t move for 3 mins..

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-after 3 mins turn around for seconds

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-put in the oven immediately and leave for 10 mins for medium well steaks(depending on how you like you meat inside,if you want it really well done leave for 15 mins)

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-after 10 mins take out on the stove again..ad 1 tablespoon of butter with the rosemary,tilt the pan so the butter accumulates on one side(BE CARE FULL THE HANDLE WILL BE HOT)..

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-.keep pouring this herb-ed butter accumulating over the steak..repeat that for 3- 5 mins .

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-take the meat out and leave to rest..at this point u can test it with a meat thermometer or just press over the meat to ensure the level of donness you want..for rare..feel like the 1st web space of the hand…for medium feel like the big palm muscle at the bottom of the first finger…for well ..feel like the muscles over the wrist…Simply if this is hard and it could be u can just dedicate one slice to cut and see just to be sure..sometimes we don’t want surprises at the dinner table..I Have cut one and this is how it looked like

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-this was perfect medium to me..

-now prepare the peppercorn sauce:

image-put the peppercorn over a board

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-use a heavy bottom pan and press it to crush the peppercorn

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-u want some to be crushed and some to be whole.like that..

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-add the peppercorns to the pan on medium heat for a minute

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-add the chicken stock and delaze the pan..the add the heavy cream..swirl it and leave to thicken on medium low heat

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-put back you steaks..

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-at this point if you want a lighter color just add a little more cream which i did(you can use milk if you want a lighter dish).

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-cover the meat with the sauce

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-I have served it next to a risotto cake and simple green salad and this is a fabulous and simple meal to give to your loved ones..

BONNE APPETIT

 

Risotto cakes

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This Risotto cake is always the dish that i make the next day of making risotto with the leftovers..and to be honest ,me and my husband we love it even more than risotto itself because simply fried food taste the best..this is the truth..it’s crunchy on the outside..creamy on the inside with the melted cheese..heaven on earth..

Here is how i make it:

No ingredients for this one ..only leftover risotto..some cheese..egg.and bread crumbs..

-take your leftover risotto out of the fridge and divide into parts depnding on how much you have left

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-put the cheese inside half of them and be generous.

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-cover with the other ones and seal well

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-put in egg then coat with bread crumbs ..the i decided to change there shape..

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-fry in a 350 degree F oil

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-put on a cooling rack to drain the oil and you can see if you cut it the oozing cheese..

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-Serve immediately while hot before the cheese set so you get the wow factor when people cut into it and see the melting cheese..best everrr..

Bonne Appetit

wild mushroom risotto

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This recipe was a request from one of my dear friends,i didn’t grow up eating risotto and i wasn’t familiar with the recipe at all,but the first time i heard about it was in HELL,s kitchen competitions of Gordon Ramsay..where it showed it’s a really hard dish to make so after a while i said i want to learn how to make this recipe..and i wasn’t that hard it just needs some attention an delicacy while making and i have fallen in love with it since and its been. A favorite..

Here is how i make it;

ingredients:image

  • 1 cups short grain rice
  • 1 shallot
  • 3 tablespoons butter
  • 6-7 cups chicken stock
  • wild mushrooms
  • bay leaves
  • spring of thyme
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup heavy cream

method:

- start by removing the stems of the mushrooms and cut into slices

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- remove the small ones to prepare for decoration

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- add 1/2 tablespoon butter and saute  until has a beautiful color for 15 mins ,add some salt and set aside to decorate with at the end.

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- add the remaining mushrooms and saute as well with some 1 tablespoon of oil on high heat until it has golden color then add 1/2 tablespoon of butter,salt ..cook for 5 more mins then remove and set aside

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-add 1 tablespoon of oil,add the shallot and cook until translucent then add 2 tablespoons butter the stir in the rice with the bay leave and thyme..image

 

- meanwhile u should heat ur chicken stock and add to it the mushroom stems to flavor and set next to ur risotto pot.image

-add the mushroom back

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- put one ladle of stock, it should steam if the pan is hot

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- stir until it is completely absorbed..

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- keep adding one cup at a time until completely absorbed before adding the next one,stirring constantly..

- keep doing the same until the rice has plumped up ,became creamy and taste aldente with a little bite in the middle..now it’ time to add the last cup of chicken stock and 1/4 cup of heavy cream..stir ..cover and let cook on low heat for 5-10 mins..

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-lastly add the Parmesan cheese then plate and top with the reserved small mushrooms .parsley and serve hot…

BONNE APPETIT

Nutrition Facts

Serves =4 (Serving Size 54 g)
Calories=300
Calories from Fat

27
% Daily Value*
Total Fat

3.0g
5%
Saturated Fat

1.8g
9%
Cholesterol

10mg
3%
Sodium

6mg
0%
Potassium

41mg
1%
Total Carbohydrates

38.0g
13%
Dietary Fiber

1.3g
5%
Protein

3.3g

 

Vitamin A 2% Vitamin C 0%
Calcium 1% Iron 4%
Nutrition Grade C+
* Based on a 2000 calorie diet

Mango konafa

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Hello my fiends..This is my first time making mango konafa,and before i wasn’t convinced of it at all because i kind of like traditional things more, but i decided to give it a try because i just bought a nice box of mangoes from costco and i wanted to use them differently..and honestly i m glad i did it because it tasted fabulous..really we should be open to anything new because there r a lot of beautiful new things that we shouldn’t miss at all. After researching so many wayes to do it i decided to it this way which guarantee an intense mango flavor between each layer of super crunchy konafa..

here is how i made it:

ingredients:

  • konafaimage
  • 2 tablespoons of butter melted with 2 tablespoons oil( for this small one but if you r making a whole pan use 1/2 cup butter)
  • creme patissiére(custard cooled)
  • 1 large mango
  • mascarpone cheese
  • whipped cream
  • syrup

method:

-start by adding the melted butter to the konafa after flaking it and distribute the konafa into ur baking dishes 2 make discs of konafa

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-fill them up and press down well

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-i packed all the mini pans over each others to compact the konafa into a disc

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-then this wasn’t enough.i needed something heavy to press down on the pans so i used a brick but anyone can use any heavy pan as an alternative

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-put in the oven for about 45 mins until golden brown

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-start preparing the mango creme filling by whipping 2 tablespoons of mascarpone cheese

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-add to it 4 tablespooons of whipped creme image

-fold gently

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-now add the creme patissiére and fold

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-Pass the creme thru a siff mesh to remove any lumos then add chopped mangoes

image-now ur mangoes creme is ready

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-after cooled completely remove the konafa discs gently

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-start assembling 1st layer of konafa the drizzle with 2 tablespoons of syrup and leave for 5 mins to cool

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-add 1 tablespoon of mango creme,chopped mangoes and fill edges with whip creme then second layer of konafa then 2 tablespons of syrup and leave to cool again 5 mins

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-add the mango creme again

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-then chopped mangoes and fill edges with whip creme

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-put the final layer of konafa ,syrup and top with thinly sliced mangoes (dip the mangoes 1st in the syrup so the become shiny ..the refrigerate until ready to eat

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BONNE APPETIT

 

 

 

 

 

Homemade Atayef

 

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Ramadan has finally came and now i am so exited to start making all the arabian delights that we all love and makes this month so special..these are our ethnic food that we grew up on,but back in time,a little more than 2years ago when i used to live in my lovely country egypt we didnt need to make the batter..these things were available and fresh easily everyday and just ready to be filled ,but since i came to the USA finding a good atayef with a small elegant size is a litlle hard,but this couldn’t stop me,i had to make it myself and swear that it will be even better..

 So i decided to make it from scratch,it was so easy and i have to say that making these was so much fun to do..

ingredients:

  • 2 1/2 cups flour
  • 2 cups warm water
  • 1 tsp dry yeast
  • 2 tablespoons sugar
  • 1 tsp baking powder
  • pinch of salt

method:

-Mix all the ingredients together with a whisk, it ll be a bit lumpy in the begining

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- keep mixing until the batter become smooth and a little elastic it should be also watery so if it’s still think add 1/4 cup water .cover and leave to rise for 2 hours in a warm place.

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-Now it’ time to prepare the filling:

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-i like to use a mix of pecans or walnuts,almonds,hazelnuts,golden raisins and coconuts

-toast the nuts 1st then chop them..mix with the coconut,1/2 cup sugar,cinnamon and nutmeg and this is ready..

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-after 2 hrs the batter should be full of bubbles and well risen.

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-Now i have transferred it into this lovely batter container from MARTHA STEWART collection that will help me poor the batter easily without a mess.

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-heat the griddle then add the batter with the size u like..leave to cook until it forms bubbles and dries completely only on one side..

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-leave it to form bubbles and dry completely only on one side.

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- this is how it looks

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-after taking them off the griddle to add the next batch,cover them with a clean towel like babies so they don,t dry out..

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- now start filling them up

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-NOw u can fry them immediately or freeze until ready to use. After frying dip quickly into the syrup,take out and serve..

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No words could describe how good this is,warm,sweet .full of nuts and the batter is perfectly crunchy on the outside just enough ..heavenly..

Bonne appetit;))

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