Well lunch today was two opposite dishes, first very old and traditional the other kind of new and modern. Had to do this to please everyone and hopefully to have enough leftovers for tomorrow.
Okra with olive oil, a simple dish with few ingredients, you simply fry okra with some olive oil till crispy, add chopped garlic and tomatoes. Add salt, pepper and chili and leave on very low heat till all done.
Other dish was chicken cubes cooked till done with some chopped onion and garlic, then I added fresh mushrooms, broccoli and fresh cream and cooked till cream is thick and veggies tender,all served on a bed of fresh yummy pasta from Maysas.Pasta.
Roast beef is for lunch today, usually accompanied with baked potatoes and veggies,which were all done in a different way I saw last night on my favorite source of new recipes Pinterest.
First I’ll start with the beef,sealed in hot oil butter mixture at first in a deep pan then I added some onions and garlic and gradually started adding boiled water and left it to simmer for 3 hours. Removed the beef to rest,added some flour to the sauce to make a gravy, so tender and yummy.
As for the potatoes here are the ingredients and method :
* 2 cups salt.
* medium sized potatoes.
* one whole head of garlic.
* some rosemary leaves.
* 1 tablespoon butter.
* drizzle of olive oil.
* in a deep thick oven pan spread the salt evenly.
* place the potatoes, rosemary and garlic after cutting the hard top.
* cover tightly and bake for 40-50 minutes.
* remove garlic to cool.
* drizzle olive oil on top of potatoes and back in the oven for another 10 minutes.
* meanwhile remove soft garlic pulp and add butter to it, I added a bit of yogurt as well to make a bit sour.
* cut potatoes and add garlic spread in it.
Serve with any roast or chicken.
As for the mushrooms, cut them to big pieces then add butter, oil, garlic, lemon juice, capers, salt and pepper and bake them till tender. Add chopped parsley when done.
This morning I realized that I haven’t cooked in a week now, loved the break but guess it’s time to make a good fulfilling dish today.
Happens that I have some cute baby chicken I bought from Centro Stores that I think would be perfect with the sauce I saw Chef Deema Hijjawi make yesterday in the morning show, she did it with chicken breasts though.
Ingredients of sauce:
1 big chopped onion.
3 cloves garlic.
1 bunch of fresh coriander.
1 tsp of cumin,coriander,chili,salt,pepper and all spice.
1 tablespoon tomato paste.
1 cup yogurt.
some olive oil.
Blend all these in food processor then rub all over and inside chicken.
bake for 1 1/2 hour in low heat uncovered then roast till golden.
Leftovers aren’t enough today so I had to do something as a backup. Option was chicken Ceazar salad but it turns out I don’t have any chicken left so a plain one was done.
Found a small plate if chicken liver in my freezer,healthy easy option as well though as my hubby said they turned out a bit dry, always in my case when I make them unlike when he cook them don’t know why.
My sweet stuffed pickled peppers are done, so yummy!
Thank God all leftovers and today’s dishes are gone except a bit of salad that I kept for the boys as a night snack.
* 1/2 kg chicken liver.
* 2 sliced onions.
* chili green pepper.
* olive oil,salt,pepper and pomegranate sauce.
* saute onions and peppers in heated oil,then add livers and stir.
* add salt and pepper then leave to simmer on low heat till dine ( 30-40 minutes)
* when done turn off heat and add one big spoon pomegranate sauce and stir all together.
Saw those lovely small eggplants yesterday just perfect for pickling for now and making makdous later on.
I combined two recipes together, so stuffing was a mix of tomatoes, garlic and chili peppers.
Ingredients and method :
# small eggplants.
# finely chopped tomatoes.
# minced garlic.
# hot green and red peppers.
# lemon slices and juice.
# salt, chili flakes.
Water and salt brine.
# boil eggplants till a bit tender.
# mince garlic with chili peppers then mix all with tomatoes, lemon juice and 1 tablespoon salt.
# stuff eggplants as much as you can.
# arrange them in a clean glass jar then add water salt brine.
# leave to be done for 1 week.