broccoli

Beetroot Roca Salad.

Hello everybody.

Remember the strawberry pineapple cake from last week? Well I did another one today for my friends’ birthdays,we went out for breakfast to Cafe Hanin again and I took it with me. Happy Birthday everybody .

Lunch was spaghetti with chicken,broccoli,sun dried tomatoes,pesto sauce and cream topped with Parmesan cheese,really yummy .

I also made this delicious salad I saw on Pinterest , it contains beetroot,roca leaves,feta cheese,flax seeds,mushrooms and peppers,dressing is simple vinaigrette, so refreshing.

Beetroot is a very healthy nutritious veggie,I always boil some and use in salads or simply sliced with a drizzle of lemon and olive oil when in season, excellent source of vitamins,fibers and anti oxidants  plus having many medical uses such as lowering blood pressure and many many more.

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20141105_162530  pesto pasta with chicken and broccoli.

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Diet Starts Today !

Hello everybody.

New month resolution DIET and back to daily WALKING habit, too much events and invitations since end of Ramadan,so now after school opened and sadly said goodbyes to most of Summer visitors it’s time to stop our mouths a bit don’t you think? hope this decision holds on cause only today I got two invitations for the next upcoming weeks , well I’ll do my best to compromise 🙁

I won’t start a fixed written diet,will try to cut down bread,carbs in general and portions cause I do have a family to feed and I won’t cook special meals for myself .

Today’s dish is very simple and easy,chicken breasts stuffed with spinach and garlic with herbs, lemon juice and soy sauce for seasoning,no salt and a bit of olive oil.

* Ingredients and method:

* chicken breasts cut in the middle.

* garlic and spinach.

* lemon juice and soy sauce.

* broccoli and mushrooms or any vegetables you prefer.

* oregano,basil or any herbs for seasoning.

* crush garlic and mix with spinach then stuff inside breasts.

* season with lemon juice and herbs.

* heat some olive oil in skillet then add breasts,keep turning till golden on both sides.

* add veggies and sprinkle all with some soy sauce then leave to simmer on low heat till all done.

* serve with simple salad .

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Strawberry Shortcakes :)

Hello everybody. This morning my youngest son amazed me with a question ” Are we allowed to repeat one of the recipes you posted or you have to cook something new? ”

I was really impressed,my hubby and boys are becoming like me,always thinking what to cook the next day and how to keep ideas and recipes flowing !! Thank God I think one can always innovate and search,each day comes with its new post without even planning 🙂

So upon my son’s request I cooked chicken with broccoli and mushrooms but made rice instead of pasta on the side.As for today’s title,I made these cute strawberry shortcakes for my son’s friends who came over this afternoon,better than eating candy and sweets !

Ingredients and method:

* fresh strawberries.

* cream ( 2 packs dream whip)

* for the shortcakes:

* 1 3/4 or 2 cups flour.

* 3/4 cup butter.

* 1/2 cup sugar.

* 1 tsp baking powder.

* 1/4 cup cream or milk.

* pinch of salt.

* crushed almonds (optional)

* stem and cut strawberries,add a bit of sugar on them and leave aside till cakes are done.

* beat cream powder as directed till stiff and keep in fridge to cool.

* beat butter with sugar then add salt,baking powder and flour.

* mix with your hands till dough is crumbly.

* add milk or cream gradually and knead till you form a firm but not hard ball then leave to rest 15 minutes.

* roll dough to a rectangle then using a cookie cutter or cup form circles then move to a floured baking pan. keep flouring surface of table or use wax paper to avoid sticking.

* add crushed almonds on top then bake for 10-13 minutes or till biscuits are golden.

* assemble layers of biscuits,cream then strawberries in cups or glasses or plates as you wish,garnish with strawberry syrup and fresh mints.

* keep in fridge to cool before serving.

That’s today’s post,hope you all like and try it 🙂

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Appetizers:Russian Salad,Broccoli Soup and Spinach Pastries.

Hello eveybody.
Today I only made a salad and soup cause I still have some leftovers from yesterday. I also made some spinach pastries. Tomorrow i’ll make a new dish Inshallah.
* Russian Salad:
This salad is very easy but a bit fatty cause It has lots of mayonnaise. But  I always use light one hoping to decrease the damage :).
You simply boil some beans, carrots, sweet corn and potatoes in water till tender then add salt, pepper, bit of vinegar and a good amount of mayonnaise to cover them. Mix gently.
Note: boiled eggs are usually used in this salad also in it or as garnish but I don’t actually use it..it’s fine without it as well.

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*Broccoli Soup:
Love this delicious healthy soup.
   Used to make it with fresh cream but one day I ate it at my sweet aunt Nabiha, it was very light but creamy as well. Trick is using one big potato with it so that when mixed together with the broccoli it gives a creamy rich texture.
Ingredients and method:
* 1 big potato peeled and cubed.
* 5-6 broccoli florets.
* 2 green onions.
* 1 cube maggi.
* 2-3 big spoons oatmeal.
* 1/2 cup milk.

* heat a bit of butter, stir chopped onions, potatoes and half of the broccoli.
* add the oatmeal, maggi, salt and pepper. Mix all together.
* add 4 cups water and the milk.
* simmer till vegetables are done.
* mix with hand mixer or in blender.
* add rest of broccoli florets. Leave to simmer for 15-20 minutes.

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* Spinach Pastries.
I was looking in my freezer and fridge wandering what else to do, found some puff pastry left from last time’s  chicken pie  and some spinach so thought to do these pastries . Hoped they’ll taste as good as they look.
I simply added black pepper, a piece of white cheese and a small piece of cream cheese, then closed the pastry as a parcel and baked them.

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Actually all tasted delicious and satisfying. ♡♥♡♥

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Amazing fresh pesto sauce:)

Hello everybody.today is grocery day as usual I found a bunch of fresh basil leaves so tempting to make pesto sauce and use it right away in a meal.

So I decided to make chicken with mushroom and broccoli,pasta with pesto on the side very easy and delicious dish.
I must mention that my friend and colleague Maha..has the credit of teaching me how to make pesto sauce and it always tastes perfect better than the one bought from grocery stores.I always think of you dear Maha when I make it.

For the pesto you need:
*Bunch of fresh basil leaves.
*1 clove of garlic.
*a small bunch of pine nuts. (I once used almonds and walnuts….yummy also).
*1 small spoon salt.
*1 big spoon grated parmesan cheese.
*olive oil.
Mix all ingredients in food processer..except the olive oil till smooth then start adding the oil till you get a creamy sauce.
Note:you can store the sauce in small containers and keep them in the fridge you can use it with salads.steaks,chicken or anything you desire.

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As for the chicken..you’ll need:
*2 large boneless chicken breasts.
*1 pack fresh mushrooms.
*.bunch of fresh broccoli florettes.
*fresh cooking cream.
*1 cup milk.
*grated parmesan or mozzarella cheese.
*salt.pepper.mixed spices.

You cut the chicken to large cubes..then sautee them in a bit of butter till brownish.add salt.pepper. spices.
Arrange mushrooms and broccoli on top.then add cream and milk…
Leave to simmer until cream is thick,I sometimes add 1 big spoon of flour to thicken the sauce if the cream is low fat.

As for the pasta cook it as usual in salted water and when done,remove water.add salt and pepper ..then add the pesto sauce and mix it well.

Serve chicken and pasta together..sprinkle with cheese on top,I’m sure you’ll love it.
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Amazing fresh pesto sauce:)

Hello everybody. …today is grocery day as usual…..I found a bunch of fresh basil leaves……so tempting to make pesto sauce….and use it right away in a meal.

So I decided to make chicken with mushroom and broccoli,,,pasta with pesto on the side….very easy and delicious dish.
I must mention that my friend and colleague Maha..has the credit of taching me how to make pesto sauce…and it always tastes perfect….better than the one bought from grocery stores….I always think of you dear Maha when I make it.

For the pesto you need:
*Bunch of fresh basil leaves.
*1 clove of garlic.
*a small bunch of pine nuts. (I once used almonds and walnuts….yummy also).
*1 small spoon salt.
*1 big spoon grated parmesan cheese.
*olive oil.
Mix all ingredients in food processer..except the olive oil till smooth then start adding the oil till you get a creamy sauce.
Note:you can store the sauce in small containers and keep them in the fridge….you can use it with salads.steaks…chicken…anything you desire.

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As for the chicken..you’ll need:
*2 large boneless chicken breasts.
*1 pack fresh mushrooms.
*.bunch of fresh broccoli florettes.
*fresh cooking cream.
*1 cup milk.
*grated parmesan or mozzarella cheese.
*salt.pepper.mixed spices.

You cut the chicken to large cubes..then sautee them in a bit of butter till brownish.add salt.pepper. spices.
Arrange mushrooms and broccoli on top.then add cream and milk…
Leave to simmer until cream is thick….I sometimes add 1 big spoon of flour to thicken the sauce..if the cream is low fat.

As for the pasta..cook it as usual in salted water and when done..remove water.add salt and pepper ..then add the pesto sauce and mix it well.

Serve chicken and pasta together..sprinkle with cheese on top…..I’m sure you’ll love it….
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