Stuffed Eggplants باذنجان محشي بالزيت

I’ve tried this dish about 5 or 6 years ago. An old friend of the family brought the tiniest, softest, most delicious stuffed eggplants ever. Tasted like stuffed vine leafs ورق عنب. She left the country before we were able to get the recipe from her. This is my way of imitating it.. I kinda miss her!

Ingredients:

  1. 1 cup of rice
  2. 1/2 cup parsley
  3. 1/4 cup tomato
  4. 1/4 cup onions
  5. salt
  6. black pepper
  7. potato slices
  8. small eggplants (the light purple and white ones.)
  9. half a cup of lemon
  10. 1/4 cup olive oil
  11. 1 Garlic clove

Directions:

  1. Wash the eggplants and snap the head off.
  2. Carve all the flesh out, leaving about .5 cm of flesh. (I stuffed 6 small eggplants, 4 small zucchinis and there was still more stuffing left, so if you want, you can cut use 3/4 cup of rice instead of 1 )
  3. sprinkle the eggplants with salt from the inside and leave them for 5 minutes. Continue reading
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Roasted Red Bell Peppers.

If you haven’t tried it before, then you’re missing a whole bunch of new flavors.

If you have, then you’ll understand why is it special to me.

I do not like eating bell peppers in any dish, unless they’re roasted.. they become all soft, glossy and sugary. Just amazing!

It can be eaten alone with a light tangy sauce, wrapped around feta cheese and herbs, puréed and added to tomato sauces, in salads or pastas. Very versatile. Mix it with any dish and it will give it  an extra oomph.

Here’s how you start,

Place the bell peppers on open fire. Keep turning it until it turns black.

Place it in a small bag or a plate covered with plastic wrap. Let it cool Continue reading

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Our Chicken Liver, lebneh mix!

 

I’m on a tight schedule, therefore i thought of the quickest way to give you 13cups.com readers something really juicy and delicious to make. its a 15-20 minute recipe to cook, and its so easy to make and follow.

you need to have the following

  1. chicken liver –  per product preference
  2. a pinch of salt and pepper
  3. olive oil – italian or french, its better than the heavy other ones – a small drizzle Continue reading
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Rocca, Apple Walnut Salad

After A full day at work, all I wanted was a light crunchy salad followed by fulfilling sandwich. So I made the following :)

Ingredients:

  1. Rocca
  2. Thin apple slices
  3. Walnuts
  4. lemon
  5. olive oil
  6. salt
  7. black pepper
  8. Balsamic vinegar
  9. mustard seeds.

Directions: drop everything together in one bowl and mix ;)

Bon Appetit!

Basma.

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Smoked Salmon Pizza

 

I have a pound of Mascarpone cheese laying around in the fridge. Whenever I have an ingredient that’s as versatile as Mascarpone cheese, I will never stop thinking about it until I consume it all with cooking :), so I thought of many recipes, and this pizza is one of them.

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I do not mind eating it all day, everyday.. so delicious, and feels so right.

there is a new pizza place that’s opening soon in Kuwait, so I thought this would be a great reason so try out their amazing brick oven that they built specially for this new brand.. I’m in love <3

this pizza is pretty simple to make, and very delicious!

 

 

Ingredients:

  1. Pizza Crust (I made my own, from one of the cook books I have, but I prefer Jamie Oliver’s recipe. however, you can always use a ready made crust)
  2. Tomato Sauce (you can either use bottled sauces or saute onions, garlic with olive oil and add oregano, salt, pepper, and tomato puree and let it simmer for like half an hour)
  3. Rocca (Rocket).
  4. Smoked Salmon.
  5. Mascarpone Cheese. 
  6. olive oil
  7. lemon

 

Directions:

  1. pour a good amount of tomato sauce on the crust, the easiest way is to pour a spoon full in the middle and swirl your way to the edges.
  2. place it in the oven until the crust is fully baked
  3. take it out and add a spoon full of mascarpone cheese on it and spread it around, you’ll have a pink sauce all over.
  4. scatter Rocca leaves and shredded smoked salmon on top then drizzle some olive oil and a squeeze of lemon.

 

if you’re a smoked salmon lover, you’ll adore this recipe like I did.

 

 

 

Bon Appetit!

Basma

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Quick Shrimp Wrap

 

 

I had shrimps and tortilla wraps in the freezer, sour cream that’s about to expire, enchilada sauce and veggies in the fridge.

so I made shrimp wraps for lunch :)

Ingredients:

  1. Boiled shrimps
  2. sour cream
  3. enchilada sauce or tomato sauce with extra cayenne pepper, curry powder and cumin.
  4. maggie cube (optional)
  5. shredded cabbage
  6. onions
  7. garlic.
  8. for the veggies: spring onions, rocca, lettuce and cucumbers (with any homemade dressing)

 

Directions:

  1. take the tortilla wraps for the freezer and set it aside to defrost.
  2. in a pot, saute` the onions, garlic and cabbage together, once they whither a bit, add the maggie cube.
  3. toss in the shrimps and keep mixing.
  4. add either tomatoes sauce or enchilada sauce to the mix for extra moisture; for every 500 grams of shrimps, 5 table spoons of sauce is enough.
  5. take it off the heat and mix in with sour cream. just enough to make it creamy.

 

let your guests or family assemble their own wraps. you only need 3 plates; shrimp mixture, veggies and tortilla.

 

 

Bon Appetit!

Basma.

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Egg Muffins and Roasted Garlic

 

 

 

-Roasted garlic may sound unpleasant, but you have to try it to really know what I’m talking about. once you roast the whole garlic, it becomes caramelized and sweet. Always a great addition to any white sauce (for pastas for example), can be used as a pizza topping, mashed potatoes (my favorite addition), soups, dips, as also, you can make the most amazing garlic bread ever by only spreading the garlic on a piece of toasted bread and adding a drop of olive oil on top.

Directions:

  1. take the whole garlic, cut the top part to expose the “flesh”
  2. sprinkle some salt on top
  3. Drizzle olive oil on the garlic (you can also add balsamic vinegar, tastes great)
  4. put it in the oven for 15 minutes in 200 degree heat. I usually put it for 5 extra minutes until they’re slightly browned.

when you do it, you’ll be left with bits of garlic; don’t throw them, mix them with eggs, olive oil, chili, sausages… whatever combination you like and put them in the same muffin tin you’re using for the roasted garlic. you will get the most amazing, aromatic egg muffins you’ll ever taste. I like mine simple; salt, pepper, olive oil and garlic bits and I sometimes add a pinch of baking powder if I want it extra fluffy.

Bon Appetit!

Basma.

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Veggie Chicken Bake.

 

 

 

It started as a normal, boring ratatouille and ended up with a succulent chicken baked dish.

Today’s dish is very easy to do and fits everyone’s schedule. This dish is perfect for busy people, since I have very little time to cook these days. hopefully, my schedule will be cleared up by end of this week and I’ll be back to cooking :)

Ok, let’s start

 

 

 

 

Recipe: the recipe is very flexibl, you can use whatever veggies you want.

  1. onion
  2. garlic
  3. eggplant
  4. carrots
  5. parsnip
  6. green chili pepper
  7. bell pepper
  8. tomato sauce (either bottled or do your own (garlic, tomatoes, tomato paste, oregano, curry, salt, pepper, water)
  9. shredded mozzarella cheese
  10. salt, pepper, paprika, cumin, 1 table spoon of dried onion soup(gives it the extra oomph)
  11. naif’s frozen chicken fajita
  12. tomatoes

 

Directions: can’t be any easier :)

  1. dice the eggplants and soak them with salted water.
  2. in a pot, mix olive oil and corn or canola oil together.
  3. saute` the onions first until withered. add in the chili pepper and garlic. keep stirring
  4. remove the eggplants from with salted water and drop them in the pot
  5. Drop the chicken fahita strips and add the bell peppers
  6. add the spice mix and diced tomatoes.
  7. keep mixing, add the shredded parnsip and carrots
  8. for the tomato sauce, whenever you feel the mix is dry, add a bit.
  9. in a small ramiken or a baking dish add the veggie mix first, then 1-2 TBS of tomato sauce, then mozzarella. repeat and end with mozzarella.
  10. bake for about 10 minutes in a 200 degree celcius and enjoy eating it for lunch.

 

 this little ramiken was my lunch today. very fulfilling :)

Bon Appetit!

Basma

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Cellophane Noodle Salad

what happened yesterday?

I had a sleep over (yes at age 24 heh). Woke up at 9 am in the morning before everyone else and made french toast for my nieces. it’s easy to make and they love french toast.

I didn’t have my camera with me :), so here’s how its done in case you don’t know how: 2 eggs, 1 TBS of yogurt, little bit of salt, and sugar. beat everything together and just soak the toast one piece at a time. melt some butter in a frying pan and just place the toast until they’re slightly browned. when they’re done. sprinkle some caster sugar on top of each toast and serve them with maple syrup.

Today’s dish:

I can’tbelieve it reached 37 degree Celsius today! it was extremely hot and it took me forever to reach home.

to cool off, I wanted to cook something very light and summery so i decided to make this salad.

cellophane noodles or glass noodles are made of  mung bean, cornstarch and water, but it doesn’t mean that they’re light in calories :), its just different! it can be added to soups, or eaten cold as a salad. very easy to prepare and very versatile.

Ingredients:

  1. Cellophane noodles.
  2. Spring onions
  3. Shredded carrots
  4. Shredded cucumbers
  5. Broccoli
  6. Any type of protein (optional. I just shredded the meat from today’s lunch -ribs- but shrimp goes really well with it)
  7. Green chili, cut really to small pieces
  8. Light soy sauce
  9. Lemon juice
  10. Garlic

Directions:

  1. Soak the noodles in cold water for about 20 minutes.
  2. in a small bowl, combine soy sauce, lemon, garlic, spring onion and green chili together. adjust ingredients to taste. I used 1 small chili, 1 lemon, 3 garlic cloves, 2 spring onions and then poured say sauce… I think it was maybe half a cup or less)
  3. mix in the carrots and cucumers and let them soak.
  4. steam the broccoli until they’re cooked but still have some crunch. if you’re using frozen broccoli, just use the microwave to defrost them and cut them to smaller pieces and add them to the salad.
  5. for the noodles, you can soak them in hot water for 30 seconds to a minutes to make it softer. or saute` them with the veggies. but for this recipe, soaking them in hot water works.
  6. remove the noodles from the hot water immediately then start cutting them if they’re all tangled up together or leave them as is. I like mine cut to 15 cm pieces.
  7. mix everything together and mix in the shredded meat or boiled shrimps.

Sometimes, stripping down recipes to their very basic ingredients makes them even more delicious :)

Bon Appetit!

Basma.

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