يريش الكسالى

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Sorry I haven’t been able to post anything lately. I’ll try to post more stuff this month.

طبخة اليوم هي يريش الكسالى. ينفع حق اللي يدرسون برة مثلي او اللي يبون شي لذيذ و سريع و يدفي بما ان الشتا على الابواب.

اللي تحتاجونه اهوا التالي:

١- كوب شوفان
٢- عدد اثنين طماط وسط او واحدة بس مع معجون طماط
٣- نصف بصلة كبيرة
٤- ملح و فلفل اسود و لومي بودر حسب الرغبة
٥- ثوم اذا تبون. انا احط نص فص ثوم

الطريقة:
١- بالخلاطة، خلطوا الطمام و البصل و الثوم مع بعض.
٢- سخنوا الجدر و حطوا مقدار ربع ملعقة زيت و فوقه الخلطة و خلوها تطبخ لين يغمج لون الطمام.
٣- ضيفوا الشوفان و قلبوا الطبخة عدل و ضيفوا الملح، و الفلفل الاسود و اللومي
٤- ضيفوا مقدار كوبين ماي و خلوه يطبخ. ما تبون تنطرون وايد حطوا كوب و نص
٥- خلوه يطبخ على نار هادية لي لمى يصير ثقيل بس مو وايد.

اذا عندكم وقت زيادة، اول شي طبخوا البصل بروحه، و بعدين الطماط. عشان تتعزز النكهة

و بالعافية :)

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محروق صبعه – Cooking for One

Hello!

It’s been a while :) and I apologize for that specially that it’s ramadan and I know most of you wanted new recipes. First of all thank you so much for reading the blog, the amount of readers I’m getting everyday is surprising, I’m really glad that you guys are benefiting from what I’m posting here :)

I moved to the states, finally did it! And I’ll be posting as much as I possibly can.

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بما ان رمضان فطبخت اليوم محروق صبعه على طريقتي بالخضار. عادة الطبق يستخدم معاه خبز ايراني من الخباز و انا استخدمت تورتيا و الخضار المتواجدة كان خوش فطور

الطريقة وايد سهلة.

المقادير تكفي لأربع الى خمس اشخاص:

- ربع بصلة حمرا كبيرة مقصصة صغار أو بما يعادلها (ثلث كوب)
- علبة طماط مقصص
- ملعقة كبيرة معجون طماط
- شريحتين كبار تورتيا او ٤-٥ صغار
- فصين ثوم مهروس
- ملعقة كبيرة كزبر مهروس
- ملح و فلفل أسود و كركم أو كاري
- نصف بطاطا كبيرة
- خضار: كوسى، قرع، باذنجان (انا حطيت بلاك بينز تقريبا ٣ ملاعق كبيرة و مشروم بيبي پورتابيلا و يسمى كريميني)
- ملعقة واحدة دهن فقط.

الطريقة:
- بجدر، نسخن الدهن و نضيف البصل ثم الثوم و الكزبر. نحمسه عدل بعدين نضيف البهارات و معجون الطمام و الطمام و نقلبه.
- نضيف الخضار و نخليهم ياخذون ريحة الحمسة لمدة ٥-٨ دقايق. نضيف ماي مغلي لي لما يصير كأنه شوربة خفيفة
- نقصص الخبز بيدنا و نضيفه للخلطة. حجم الخبز يكون تقريبا ٥سم في ٥ سم.
- نخلط الخبز، و نقصر على النار و نخلط الطبخة كل ٦-٧ دقايق.

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- يتم اضافة ماي زيادة كل شوي و بعدين نخليه يثقل على نار هادية مع التقليب. الخبز راح يتقصص مع التقليب عشان چذي بدينا بقطع كبيرة

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- نخلي الخلطة تثقل و نسكر النار.
- عند التقديم: يضاف في الصحن كزبر و ثوم فرش أو نقدر نشوحه على النار مع شوية دهن بعدين نحطه فوقه.

كمية الماي: بالنظر.. انا اول شي ضفت تقريبا ٢-٣ اكواب. بعدين قلت كمية الماي و ضفت كوب و بعدين وراها كوب بعد فترة.
اذا ثقلت الخلطة و الخضار ما استوت او الخبز لي الحين يابس نضيف ماي زيادة، هذا قياسنا. لمى تكون بثقل الصورة الاولى لازم يكون كل شي مستوي. و حطوا ببالكم ان الطبخة تثقل لمى نسكر النار اخر شي.

بالعافية :)
بسمة

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Butter Bean Dip

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Making my own meals everyday is becoming a habit :)

I’m having weird cravings recently for everything vegetarian. Couple of days ago I made sweet potato microwave chips and dipped them in labna. Then popcorn with hummus at night!

Today’s dinner will be popcorn with this delicious dip.

العشا اليوم نفيش ويا تغميسة الفاصوليا البيضا

 

Ingredients:

  1. 1 can of butter beans – make sure they’s preserved in water and salt and not sugar. علبة فاصوليا بيضا محفوضة بالماي و الملح
  2. Half a minced garlic clove نص فص ثوم مفروم
  3. The juice of one lemon عصير ليمونة وحدة
  4. A pinch of salt if needed ملح اذا احتجتوا
  5. Around 1/4 tsp of black pepper ربع ملعقة صغيرة فلفل اسود
  6. Finely chopped parsley بقدونس مفروم

Put everything in your food processor and mix away! :) that’s it!

 

حطوا كل شي بمحضرة الطعام و خلطوا :)

تقدرون تاكلونه مع بطاط او ناتشوز او نفسي مع نفيش

بالعافية

 

You can eat it with chips, nachos or dip couple of popcorns like me :)

 

 

 

Bon appetit!
Basma.

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Preserved Lemons – أچار الليمون

This is the easiest lemon preserve ever. All you need is a sterile jar, coarse salt, a knife and lemons.

Start with cleaning the lemons by brushing them then cutting the lemons the same way I did and sprinkling some salt inside the cuts

أول شي تغسلون الليمون عدل و تفرشونه بفرشة بعدين تقصون الليمونة مثل الصورة و ترشون ملح داخل الليمون

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Then try to fit as much lemons as you can in the jar, the cut side facing down or tilted downwards. Press the lemons to fit more lemons in the jar. They will reduce in size with time.

و بعدين صفوا الليمون داخل القرشة و يكون الطرف المقصوص مواجه تحت عشان ينزل العصير. حاولوا تضغطون الليمون و تحطون ليمون بالقرشة كثر ما تقدرون لان حجمهم راح يصغر مع الوقت

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Sprinkle some salt on top of the jar when you’re done and close it. Leave it be for 3-5 days and then see if the juices from the lemons have covered the lemons. If not, add lemon juice till it covers the lemons.

و لمى تصفون كل الليمون و تخلصون رشوا ملح فوق اخر شي و سكروا القرشة و خلوها لمدة ٣-٥ ايام. بعدين شوفوا اذا العصير اللي نزل من الليمون مغطي الليمون خلوه. و اذا مو مغطي الليمون، زيدوه عصير.

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There’s another way of doing this. You can mix garlic and chili flakes with the salt and use it like I mentioned above.

تقدرون بعد تضيفون ثوم و فلفل على الملح و تستخدمونه نفس الطريقة اللي كتبتها.

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Leave the jars for 3-4 weeks then consume them the way you like. You can add them to sandwiches, use as condiment with rice, cook with them. Their uses are endless :)

خلوه لمدة ٣-٤ اسابيع يستوي بروحه و بعدين تقدرون تستخدمونه بالطريقة اللي تبونها. بالساندويتشات، مع العيش، بالطبخ. كل شي :)

تاكدوا ان القرشة نظيفة عدل قبل لا تبدون. و بالعافية

I’ll be updating you with pictures when they’re ready.

Bon appetit!
Basma.

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Mushroom N Cream

 

 

Hello!

This is one of my favorite simple recipes. All you need is dried black mushrooms which you can get from Singarea. If you’re not familiar with this place, it’s a grocery shop run by a korean family and they have all sorts of asian food supplies. I got to know it from Nouf almudhayan’s show; spotlight.

 

let’s start with the ingredients:

 

  1. Dried mushrooms
  2. Salt and pepper
  3. Thinly sliced onions
  4. Cream
  5. Garlic
  6. Onions
  7. Chili flakes
  8. A tiny bit of lemon juice :)
  9. Parsley for garnish
  10. White Rice

 

Directions:

  1. Soak the mushrooms in hot water for about 7-10 minutes. Once they’re soft, slice them and set them aside. Don’t through the water, you’ll use it later on.
  2. In a pot or a large skillet, spray some olive oil and saute the onions. Once they’re softened, add the spices and garlic.. saute them for a minute then add in the mushrooms.
  3. Lotsa liquids will come out of the rehydrated mushrooms. All the flavors will be infused together at this yummy stage :), you can add a spoon of mushroom water now if you feel the dish is dry.
  4. Add Cream to the mix and as much mushroom water as you want until it reaches the desired consistency.
  5. Serve it with rice and garnish it with parsley

 

 

That’s it! its a fairy easy dish that packs on a lot of flavors because of the dried mushrooms. I added potato cubes to the mix, you can do that too and eliminate the rice if you want.

 

 

 

Bon Appetit!

Basma.

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Artichokes – My Favorite Dish

This is probably the best thing I’ve ever eaten. Its delicious and easy to make.


Ingredients:

  1. Artichoke globes
  2. Lemons
  3. 1 Garlic
  4. White Vingegar
  5. 2 Garlic cloves
  6. Olive oil

Directions:

  1. Cut the tip of the artichokes and boil them with 2 lemons cut into quarters, white vinegar, and a whole garlic head (tips cut off)
  2. Once you can remove the leafs without any force, remove the artichokes from the heat and strain it.
  3. In a blender, blend olive oil, garlic and lemon.
  4. And you’re done! all you need to do is tare each leaf and dip the end of it with the sauce and eat the flesh. once you reach the heart, remove the feather like thingies and soak the heart with the dressing and eat it.

That’s it :)


Nutritional Info:

Each Artichoke has:

  1. 90-105 calories depending on its size
  2. 3.6 grams of fat
  3. 8 grams of fiber
  4. 5 grams of protein.


Bon Appetit!

Basma :)

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Baked Kabosha Squash


I wanted something flavorful and delicious for dinner so I made what I want to think of as a healthy alternative to our regular deep fried fries. If you’re not into kabocha squash, go with any type squash.

Ingredients:

  1. 1 medium sized squash (the firmer the better) peeled and cut similar to fries.
  2. Paprika, garlic powder and salt &pepper to taste.
  3. 1-2 TBS olive oil which is optional.

Directions:

  1. In a bowl, mix olive oil with squash, and sprinkle the spices on top. Give them a toss and spread them over a cookie sheet or foil. You can also spread the squash first and drizzle olive oil and spices on top.
  2. Place them in a pre-heated oven (200 Celsius) for 30-40 minutes or until they’re browned and dry in the edges.


I like my fries to be extra soft and caramelized. If you want them to be crispy, bake them for 40-45 minutes.



That’s it!

I’m charging my camera so I snapped a picture with my blackberry this time :)

Bon appetit!
Basma.

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Pesto/Sun Dried Tomatoes Pasta.



Alright!


I Apologize for the lack of posting these days, I’ve had a very hectic month with the preparation and execution of Givekuwait.com in the past 3 months (yes, I work at Wataniya :) )


I cooked 3 dishes only this month, along with the small, day to day recipes and I’ve been preparing for my cook book (fingers crossed x), and I managed to destroy yet another laptop, hence the lack of posts :)


Today’s dish is very easy. all you need is the following :


  1. A really good pesto brand, I love Marks and Spencer’s Pesto.
  2. Olive Oil and a knob of butter
  3. Sun Dried Tomatoes
  4. Linguine Pasta
  5. Garlic
  6. Salt and Pepper
  7. Parmesan Cheese
  8. Roasted Pine nuts

Directions:

  1. Cook the Pasta till it’s al dente. Not smushy, but not undercooked.. you know, just right :). then stop the cooking process by straining them with cold water. drizzle them with olive oil so they don’t stick.
  2. In a pan, heat the olive oil and butter (add as much oil as you want), then add garlic, once it’s cooked but not burned add the linguine, and add the salt and pepper and sun dried tomato slices, and keep tossing the pasta to absorb all the flavor. if you feel it’s a bit dry, add a bit of the pasta water to the mixture. some people like to add cream at this stage but I don’t.
  3. Add as much pesto as you want. if the pesto is salty, eliminate the salt part. I usually add just 2 TBS. continue mixing in low heat but don’t over do it, otherwise it will burn and be bitter.
  4. Add the pine nuts and parmesan cheese and serve while it’s hot :)



That’s it! :)


p.s, I’ll be posting illustrations if images are not available from now on :)



Bon Appetit!

Basma.

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Seaweed Salad

I’ve been busy cooking this weekend. Made 2 sponge cakes, trying to figure out what went wrong with my readers’ cakes. and I finally got it. Gas ovens tend to dry out cakes, so if you’re using a gas oven or an electric oven and your cake became dry from the outside and mushy from the inside, then you need to cover it with foil for at least half of the time. One reader tried this tip today and it worked very well for her. she increased the heat from 175 to 180 and covered the cake with foil. Foil let’s cakes evenly cook which is what we want.. speaking of that, I think I’ll get me a slice for dinner!

The second dish I made was a seafood soup inspired by Tom Yam soup, but it’s not really a tom yam soup. I’ll post it later on this week. it has zero fat and it’s quiet nice!

—–

Got another easy recipe for you today :)

I went to the Korean grocery store that Nouf Al Mudhayan featured in her second spot light episode. One of the things I got was a pack of dried seaweeds; all colors! you only need to soak them with water than they’re good to go.

Here’s what I did:

Ingredients:

  1. Seaweed
  2. Lettuce
  3. Rocca
  4. Pickled Ginger (optional)
  5. 1 TBS Sesame oil
  6. A splash of Lemon
  7. 1 TBS Soy sauce
  8. A splash of Vinegar
  9. Garlic (Optional)
  10. A pinch of black pepper

Directions:

  1. Soak the seaweeds in water until they’re tender again and mix them with the veggies.
  2. Shop up some pickled ginger and add it to the salad if you want. I like to eat it separately
  3. Shake ingredients 5-10 together in a jar and mix them with salad. If you don’t like Sesame oil or Asian flavors, just go with a simple olive oil/lemon dressing. Everything works

Bon Appetit!

Basma.

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