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.
Found an amazingly fresh bunch of basil at grocery store today, couldn’t resist taking most of it and instantly made pesto and cooked in it. So aromatic and nutty, I even added some walnuts with the pine nuts, delicious 😋
fresh pesto sauce.
shrimps pesto pasta with garlic and lemon juice.
After cleaning and arranging my fridge, found an eggplant and a bunch of radishes that must be cooked or eaten before they’re ruined, so eggplant turned to dip and radish a salad with lemon juice and parsley.
Pesto was quickly done with shrimps garlic and pasta with Parmesan cheese on top.
Since yesterday’s lunch was so old fashioned today’s choice is extra Italian! Fettuccine Alfredo with mushrooms and chicken was the main dish, on the side I made this yummy sort of garlic bread but with rich stuffing.
Saw this recipe on Facebook yesterday,you mix some chopped artichokes, spinach, cream cheese, mozzarella or kashkaval or cheddar as you like, season with garlic powder salt and pepper and any other herbs like basil or oregano.
Cut the baguette to three pieces, remove the inside and stuff it with the mixture . Cut to small slices then brush all with butter, garlic powder and parsley ( I used thyme instead).
Wrap the loaf with foil paper, bake for 20 minutes then uncover and bake for another 10 minutes.
Serve hot with any pasta or pizza, so easy and delicious.
It’s been a long long time since I cooked lasagna, I’m really surprised !
As the title say this dish is always a good option,everybody loves it .
Today I made simple basic recipe,with white sauce and minced meat with tomato sauce, I added some vegetables to the meat sauce ,peas, carrots and sweet corn,this is optional of course plus I used the special moussaka spices I have from Limasol/Cyprus.
A tip my best friend Sireen once told me is to add one tablespoon of flour to the tomato sauce mixture so as to thicken it.
I also added dried oregano and a big spoon pesto sauce,so yummy.
You may wandered what did I do with all these cherry tomatoes in the oven, well they were very ripe and tender so this what you do…
I baked the whole tomatoes with one chili pepper, sweet yellow pepper, garlic,rosemary, oregano,salt and olive oil alongside the cake till all tender and a thick sauce is out. I then mixed all together in the blender.
Used this sauce with some fresh mushrooms,pesto and fresh cooking cream as sauce for fettuccine.
Sprinkle with Parmesan and oregano when served.
A last goodbye treat for my friend and her lovely kids before heading back home, cooked lentils with pasta,fried onions,garlic and coriander . A traditional Syrian dish حراق اصبعه meaning when translated literally ” burned fingers”
An easy nutritious appetizer that’s originally done with lentils and special dough or small pasta as a quicker substitute then all boiled together with pomegranate sauce,lemons,fried onions,garlic and coriander topped with fried bread pieces.
Ingredients and method:
* 1 cup brown lentils.
* 2-3 cloves garlic
* 3-4 onions.
* bunch of coriander.
* 1/2 cup lemon juice.
* 2 spoons pomegranate sauce ( دبس رمان ).
* 1 cup small size pasta.
* cubed fried pitta bread.
* salt, pepper, cumin powder.
* wash lentils then boil in 4 cups of water , add salt and 1 spoon cumin.
* add the pasta and leave to simmer till done.
* add lemon juice, pomegranate sauce.
* fry the onions in oil till golden.
* crush garlic and chop coriander then saute them in some oil.
* add half the amount of onions and garlic to lentil pasta mixture. Leave to simmer till it thickens and homogeneous. You might need to add some water.
* upon serving,, in a deep dish put some of the bread in the bottom.
*add the lentil mixture.
* decorate with the rest of garlic, onions and bread cubes.
* serve hot.
Back to normal life routine today, went grocery shopping and kitchen started buzzing after a three day vacation.
Since it’s extremely hot and nobody wants to eat something hot or heavy after eating in restaurants past couple of days one feels so full right?
Well end result for lunch was this amazingly cool salad which consists of watermelon cubes, cherry tomatoes, feta cheese and sprinkled with green onions, mints and lemon slices, I then added a drizzle of pomegranate sauce and olive oil. Really yummy.
I also made some pasta with white cheese and parsley and tacos. All very delicious.
Mid week light meal, we usually have one either Tuesdays or Thursdays, no meat, chicken or heavy cooked stuff.
Each one of the boys wanted something and since they’re both easy and needs minimum effort I did the two.
Old fashioned local pasta with local white cheese and parsley or as we used to call it Teita’s pasta,simple delicious one I even bought the old kind (Ghazal number 1) a must for this dish.
Other one was tuna salad, made a rich dressing containing mustard, mayonnaise, relish, chili jam, lemon juice,oil and salt then added all salad ingredients and tossed everything together, fresh and nutritious.