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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Rice Salad

Alot have happened those 2 weeks. all I can say is that 24 hours a day isn’t enough but we try to make the most of it and I sure am doing my best.

back to cooking,

I was talking to a friend of mine yesterday and she mentioned my rice salad. it’s been a while since I made it so I thought it would be a good time to introduce it here :)

I usually make it with wild rice or black rice, but I tried the mixed rice pack this time. tasted a bit different, more starchy but great never the less. It disappeared 5 minutes after I made it!

Recipe:

  1. Onion (optional)
  2. Tomato
  3. Parsley
  4. This salad dressing
  5. Garlic and Ginger

Directions:

  1. take a cup of rice, rinse it with water and cook it with boiling water and a bit of salt.
  2. let it rice cool a bit then mix it with the dressing
  3. add in the garlic and ginger
  4. then add parsley, tomato and onion.

You can add as much dressing as you want, what ever veggies you would like to add and enjoy it’s freshness.

can’t be any easier. not really a salad. its a well dressed rice dish.

I hope you like it as much as I do :)

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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Veggie Couscous

Hello,

Today’s dish is not only delicious, it’s also easy to make :)

Veggie Couscous with beef broth. YUMMY!

Ingredients:

  1. 3 1/2 cups of beef broth (if not available then substitute with water and maggie cubes)
  2. 2 TBS minced ginger
  3. 2 Garlic cloves
  4. 2 Tsp Curry Powder
  5. salt
  6. shredded carrots
  7. Bell peppers
  8. Zucchini
  9. chick peas
  10. olive oil and butter (1 TBS is enough)
  11. Spring onions (3-4 full)
  12. fresh green chili
  13. Mustard seeds

Directions:

  1. In a medium sized pot, heat the olive oil and butter and drop the mustard seeds.
  2. Once they start popping, add spring onions and chili
  3. add garlic and ginger, and a bit of  the broth if you feel its going to burn.
  4. continue sauteing the mixture and add carrots, peppers and zucchini
  5. add all the spices and continue mixing.
  6. once everything softens up a bit, add the broth and bring it to a boil o remove it from the heat
  7. drop chick peas and couscous and fold it in (once, don’t mix) and cover the pot for 4-5 minutes.
  8. its done :), flake the couscous with a fork and serve it as a side dish with chicken or meat.

Today, Our main dish was oven roasted boneless lamb leg with veggies, the sauce was amazing with the couscous. try mixing in different sauces for different flavors like BBQ sauce, sweet and sour or salad dressings :)

My favorite addition is a nice crispy salad and a tangy dressing mixed with couscous. YUMM

Bon Appetit!

Basma.

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