Sunday, January 29, 2012

Foul (Middle Eastern Fava Bean's Breakfast)

Good morning! (Good noon?)
I made this last week and have been meaning to post it, but got swamped with work.

So this a mix of the Syrian and Jordanian way to do this dish. Enjoy :-)


  • 1 can fava beans
  • 1 medium tomato
  • 3 tbsps. olive oil (or as needed)
  • 1 lemon
  • 1-2 cloves of garlic
  • 2 stalks green onion
  • Parsley (granish)
  1. Open the fava bean can and place contents in a small pot. Cook on medium heat until soft.
  2. While the fava beans cook cut up the green onions, the tomato, and the garlic clove.  Place in medium bowl. -->
  3. Once the fava beans are ready you are going to need to mash them. Make sure the liquid level is not too high. You want them to have a smooth consistency, not too runny. I usually just mash it in the pot. 
  4. Add fava beans to the bowl. Add olive oil and lemon juice. Mix everything. It is kind of hard to describe, but you can look at the picture below to see the consistency. Add salt to taste.
  5. Add chopped parsley to garnish.
  6. Add additional olive oil or lemon juice to taste.

I know this recipe was slightly confusing, so if you have any questions please don't hesitate to ask!

Saturday, January 14, 2012

Breakfast potatoes

I am a very picky person when it comes to breakfast. Cereal? Not the biggest fan. Warm and salty potatoes? Love them.
I found a recipe online, but then changed a bunch of stuff.
Enjoy :-)


  • 3 medium Russet potatoes
  • 1.5 tsp all-purpose seasoning
  • 1 tsp paprika
  • 1 tsp. garlic powder
  • Any additional seasonings you want. 
  • Onions (optional)
The above spice measurements are estimates. It is all dependent on your own taste.

  1. Wash potatoes.
  2. Cut up potatoes into small cubes. (as seen above)
  3. Boil potatoes for 20-25 minutes, or until softened. They need to be soft, but not soft enough that they are mashed potatoes.
  4. Remove from heat and place in a colander.
  5. Add spices and toss gently. 
  6. Heat up some butter or oil in a skillet. 
  7. At this point, if you want to have onions, saute the onions.
  8. Add potatoes and saute for around 5 minutes or until golden. Be very gently when flipping over the potatoes.
  9. When golden take off heat and enjoyyyy.

The picture below is a breakfast we had at home a few weeks back. We had the potatoes, vegetables, foul (fava beans), labne (strained yogurt). and hummus.
Would anyone want to see the recipe for foul?
Leave me a comment if you do!

Tuesday, January 10, 2012

Peanut Butter Cookies

As you may have noticed I have been on a cookie baking binge. I adapted the recipe found here.


  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1/2 cup peanut butter (creamy or chunky, depending on your taste)
  • 1/2 cup butter,softened (take it out ahead of time, DON'T melt it in the microwave)
  • 1 egg
  • 1 1/4 cup flour
  • 3/4 tsp. baking soda
  • 1/3 tsp. baking powder
  • 1/4 tsp. salt
  • 1 tsp. vanilla

  1. Heat oven to 375F
  2. Mix sugars, peanut butter, butter, and egg in large bowl.
  3. Stir in remaining ingredients.
  4. Cover and refrigerate for at least 30 minutes.
  5. Shape dough into 1 inch balls.
  6. Place on greased cookie sheet and flatten with fork.
  7. Bake for 9-10 minutes or until light golden brown. 

Just a note! There is a great way to control spreading of your cookies. The firmer the cookie, the less they will spread.  A good way to keep a dough firm is by refrigerating the dough. 
There is actually a lot more factors that go into this: type and amount of fat, type and amount of flour, and type and amount of liquid.

Wednesday, January 4, 2012

Oatmeal Raisin Cookies

When you are in the mood for something sweet, but want something slightly on the healthy side oatmeal raisin cookies are the best way to go. I got this recipe from the oats box. I did halved the recipe because I didn't want to make too many cookies. 

  • 4 oz butter (1 stick)
  • 5/8 cup brown sugar
  • 3/8 cup sugar
  • 1/4 tsp. baking powder
  • 1/4 tsp. salt
  • 1 egg
  • 3/4 cup flour
  • 1 tsp. vanilla extract (or lemon juice if you dont have vanilla extract)
  • 1 tsp. cinnamon
  • 2 cups raisins
  • 1.5 cups quick oats 

  1. Pre-heat oven to 350F.
  2. Beat butter, sugars, and vanilla until creamy. (Side note: the cookies will be softer if you take out the butter ahead of time).
  3. Add in remaining ingredients until well blended.
  4. Refrigerate dough for at least 30 minutes. Again, this allows for the cookies to be soft and chewy. 
  5. Form dough into 2-inch balls. Place on greased pan or cookie sheet.
  6. Bake 16-18 minutes or until edges are golden.

 Also, if you don't want to make raisin cookies you can substitute with other ingredients. Just don't add the cinnamon and the raisins. Just make sure you add roughly around two cups.

-Chocolate chips
-White chocolate chips and dried cranberries
-Coconut flakes
-Nothing :-) Just an oatmeal cookie

 <- cookies will also hold their form better if you allow them to cool.

Once cookies are slightly cooled, eat and enjoy :-)

Monday, January 2, 2012

Chocolate Chip Cookies- Update

I posted a recipe a few months back of chocolate chip cookies, but didn't have any pictures. I made some more recently and took pictures!

I know, I know. They are probably the simplest thing to make, but they are so good to eat!

  • 1 1/4 cups brown sugar
  • 1/2 cup vegetable oil
  • 1/4 cup melted butter
  • 2 tbsp. milk
  • 1 tbsp. vanilla
  • 1 egg
  • 1 3/4 cups flour
  • 1 tsp. salt
  • 3/4 tsp. baking soda
  • 1 cup semisweet chocolate chips (or more! ;-))
See if I had different types of chocolate chips I would add them. 

  1. Pre-heat oven to 375F.
  2. Combine sugar, vegetable oil, butter, milk, and vanilla in a large bowl. Beat until well belnded.
  3. Beat in egg.
  4. Combine flour, salt, and baking soda in separate bowl. Mix into sugar mixture.
  5. Stir in chocolate chip cookies. 
  6. Drop by the tablespoonfuls onto pan.
  7. Bake for 8 minutes.