Focaccia

 

Focaccia is my favorite my bread to make! I adapted this recipe from Sally's Baking Addiction

Ingredients

• 2 cups warm water (100-110 F)
• 2 teaspoons sugar
• 2 teaspoons instant dry yeast
• 1 cup extra virgin olive oil
• 6-7 garlic cloves, roughly chopped
• 1 rosemary sprig (or 1 tbsp dried rosemary)
• 1 tablespoon salt
• 5-6 cups all purpose flour
• Toppings: olive oil, rosemary, whatever you would like

Instructions

1. In a small pot, warm up olive oil with garlic and rosemary until aromatic. Set aside and allow to cool.
2. Whisk 1 cup water, 1 tsps sugar, and 2 tsps yeast in a bowl. Cover and allow to rest for 5 minutes.
3. Add the other cup of water, 1/4 olive oil from above (making sure to not allow rosemary or garlic to get in), salt, and 1 cup of flour. Beat for 20 seconds. Add the remaining dough slowly, continuing to beat on low.
4. Knead the dough with your hands, the dough should be soft but not sticky. It should not break either. 
5. Allow dough to rise for 2-3 hours.
6. Grease a large baking pan (with 1 inch tall sides) with olive oil. I use a pastry brush because it helps.
7. Once dough is ready, punch it to release dough. Place on the oiled baking pan and stretch it to fit the pan. You might need to let it settle a little before it fits the entire pan. Allow to rest for another 2-3 hours.
8. Pre-heat oven to 450 F.
9. Then poke the dough to make dimples into the bread. Pour olive oil rosemary/garlic mixture from above. Allow it to get into the grooves. Sprinkle any other toppings of your choice.
10. Bake for 20-23 minutes or until light browned on top.

Pizza

 I have adapted my pizza dough from Sally's Baking Addiction.

Ingredients

• 1 and 1/3 cup warm water (between 100-110 F)
• 2 and 1/4 teaspoons instant yeast (standard packet)
• 1 tablespoon sugar
• 2 tablespoon olive oil
• 3/4 teaspoon salt
• 4 cups flour (spoon and leveled)
• Optional: oregano, basil

Instructions:

1. Mix sugar and water. Add yeast and whisk. Cover and let set for 5 minutes. It should get frothy.
2. Mix flour, salt, and olive oil. You can add the oregano basil here if you would like.
3. Slowly pour in the the yeast mixture.
4. Mix and knead the dough. The dough should be soft. It should not be sticky! If you poke it, it should slowly bounce back.
5. Grease a pot, add dough mixture, cover with a wet clean kitchen towel. You can place in a warm oven (less than 150F) to help with rising.Allow to rise for 60-90 minutes.
6. Pre-heat oven to 475 F.
7. Punch the dough to release any air bubbles. Divide the dough in half. Flatten out dough with rolling pin or hands.
8. Add sauce and toppings.
9. Bake for 12-15 minutes.

Tabooleh

 

Ingredients

• 3 bunches parsley
• 2 medium tomatoes (beefsteak are good)
• 4 green onion sprouts
• 1 cup fine bulgur wheat
• 3-4 lemons
• 3 tbsp olive oil
• salt

Instructions:

1. Squeeze lemons for juice.
2. Add lemon juice to cover bulgur wheat. Add some oil and water. Continue to monitor as the wheat will soak up the fluids. Keep adding lemon juice/water until bulgur wheat is soft and edible.
3. Cut off parsley stems. Cut up parsley into small pieces. 
4. Chop tomatoes and green onions.
5. Mix parsley, tomatoes, green onions, and bulgur wheat.
6. Add lemon juice, olive oil, and salt to taste.

Safiha (Arab meat pies) using Impossible meat

 

Ingredients

• 4 cups flour
• 1 packet yeast
• 1 tbsp honey
• 1 tbsp salt
• 1 tsp sugar
• 1 egg
• 1 cup oat milk
• 1/2 cup canola oil
  
  
• 1 small onion
• 2 lb impossible meat
• 1 garlic clove
• 1 small tomato, chopped,
• 1 tsp cardamom
• 1 tsp salt
• 1/2 tsp cumin
• 1/2 tsp baharat
• 1 tbsp yogurt
• 2 tbsp tomato paste

Instructions

1. Mix yeast, sugar, and 1/4 cup warm water. Cover and leave for 10 minutes.
2. Mix flour, honey, salt, egg, warm milk, oil. Add yeast mixture. Knead and allow 1 hour for dough to rise.
3. Make meat mixture: onion, meat, tomato, spices, yogurt, and tomato paste.
4. Make meat pie mixtures as shown by pictures below.
5. Cook for 10 minutes at 450F.

Butternut Squash Soup

Ingredients:

• 1 medium onion, chopped
• 2 medium carrots, sliced
• A bunch of celery, sliced
• 3 cups butternut squash, cut
• 5 garlic gloves
• 1/2 cup butter
• 6 cups vegetable stock
• 1 tbsp salt
• 1 tsp pepper
• 1 tbsp maple syrup
• 1 tsp cinnamon
• 1 tsp ginger

Instructions:

1. Heat butter in pot on medium heat.
2. Add onions and cook until aromatic.
3. Add vegetables until slightly browned. Add stock and spices.
4. Cook on high for 40 minutes or until vegetables are soft.
5. Once vegetables are cooked, puree using immersion blender.

Apple banana bread

 

Ingredients:

• 2 eggs
• 1/3 cup plain Greek yogurt
• 1/2 cup vegetable oil
• 2 ripe bananas
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 1 tsp vanilla extract
• 2 cups all purpose flour
• 1 tsp baking soda
• 1/2 tsp cinnamon
• 1/2 tsp salt
• 2 medium apples, peeled and diced

Streusel Topping

• 6 tbsp flour
• 8 tbsp sugar
• 1/2 tsp cinnamon
• 2 tbsp melted bugger

Instructions

1. Preheat oven to 325 F. Spray two 9" loaf pans with baking spray.
2. In a large bowl, whisk eggs, yogurt, and vegetable oil. Add ripe bananas, sugars, and vanilla. Mix well until combined.
3. Add flour, baking soda, cinnamon, and salt. Mix well until combined.
4. Fold in apples.
5. Pour half of batter into each baking pan. 
6. Combine Streusel ingredients. Sprinkle half of streusel mix over each loaf.
7. Bake for 60-70 minutes. 
8. Remove from oven and allow to cool.

Tomato Bisque Soup

More soup! This time one of my favorites, tomato bisque.
I based my recipe, on this.

Ingredients:

• 3 tbsp. butter
• ½ onion
• ½ cup carrots, chopped
• 2 cloves garlic
• 3 tbsp. flour
• 2.5 cups broth (or water with 1 tbsp/cup)
• 3.5 cups tomatoes, chopped, peeled
• 1 tsp. Dried parsley
• 1 bay leaf
• ½ cup heavy cream (I didnt have heavy cream or enough milk, so I combined 1/4 cup milk and 1.5 tbsp. butter)
• 1 tsp. salt
• Black pepper
• 1 tsp. brown sugar
• 10 fresh basil leaves

Directions:

1. Boil water and add whole tomatoes. boil until skin starts to crack. Then remove from heat. Allow to cool then peel and chop. Make sure to conserve the juice.
2. Heat butter in large pot over medium.
3. Add onions, carrots, and garlic. Cook, covered, until soft, which takes about 8 minutes. Make sture to stir occasionally.
4. Stir in flour, and cook for 3 minutes.
5. Add broth and tomatoes and bring to a boil. Stirring constantly.
6. Add in spices.
7. Lower the heat and simmer for 30 minutes.
8. Remove from heat, and allow to cool.
9. Remove bay leaf, and puree in blender until smooth.
10. Whisk in heavy cream and salt. Pepper to taste.
11. Garnish with basil, cilantro, cheese, and so on.

Serve hot and enjoy!

PS. It had a rich tomato taste. If you like it to be creamy add more heavy cream.

Peanut Butter and Nutella Chocolate Bar Recipe

I had some peanut butter I wanted to use so I searched for a good peanut butter chocolate bar recipe, but then I didn't have enough peanut butter so I had to add some Nutella.  I played around with the recipe and this is what I came up with! 

Prep time: 15 minutes

Makes: ~16 pieces

Ingredients:

• 3/4 cup peanut butter
• 3/4 cup Nutella
• 3/8 cup butter
• 3/8 cup brown sugar
• 1 cup powdered sugar
• 2 cups chocolate chips

Directions:

1. Combine peanut butter, Nutella, butter, and brown sugar in a microwavable bowl.
2. Microwave for around 30 seconds or until the butter is more or less melted. Combine well.
3. Add powdered sugar, 1/4th of cup a time until well combine.
4. Put in a 9X9 by glass pan.
5. In a separate bowl microwave chocolate chips for 30 seconds until melted. Mix well.
6. Add chocolate mixture on top of the peanut butter mixture. 
7. Cool in fridge or at room temperature. 

*Note: Once it solidifies, it makes it harder to cut the pieces. I would allow it set for a little, cut the pieces, then refrigerate to become even more solid. 

Next time, I think I might make this in minicupcake form. 

Enjoy 

Baked Meatballs Recipe

I adapted this recipe from Alton Brown's recipe. I really liked it and thought it was great. The seasoning is enough such that you can eat it on its own or with a sauce. Enjoy! 

Prep time: 15 minutes

Cook time: 20 minutes

Makes: 25-30 meatballs

Ingredients:

• 1 pound ground beef
• 1/3 cup parmesan cheese
• 1/3 cup bread crumbs
• 1.5 tsp dried basil
• 1.5 tsp dried parsley
• 1/2 tsp red pepper flakes
• 1 whole egg

Directions:

1. Preheat oven to 400 F.
2. Combine ground beef and dry ingredients.
3. Add whole egg. Combine well.
4. Roll into 1 inch balls and place on baking sheet. 
5. Bake for 20 minutes or until golden brown. 

Spaghetti Squash with Mushrooms and Zucchini

Hello!
I haven't updated in a long time, but I wanted to restart this blog. I have been cooking a lot more and have many new recipes. Please me comment with any recipes you think I should try out.

This year I tried out one of those food services that send you all the ingredients for a recipe (HelloFresh). They were interesting. Often times I have found the seasoning to be lacking, but the concept is great. This particular recipe was great the way it was made. I might have added more Parmesan cheese because more cheese is always good.

Ingredients

• 1 spaghetti squash
• 1 zucchini, medium
• 4 oz button mushrooms
• 1 bunch oregano (you really  need 3/4 of this)
• 1/4 cup Parmesan cheese, shredded
• 1 can coconut milk
• Olive oil

Directions

1. Preheat oven to 400 degrees.
2. Halve the spaghetti squash, lengthwise. This is difficult so be careful! Then scoop out the seeds. 
3. Drizzle the flesh with olive oil and season with salt and pepper. 
4. Place the halves flesh side down on a lightly oiled pan and bake in the oven for 30-40 minutes. It should be ready when the flesh is tender.
5. Halve the zucchini lengthwise, then thinly slice. Thinly slice the mushrooms and roughly shop the oregano leaves (discard the stems).
6. Heat some olive oil in a large pan over medium-high heat. Add the mushrooms and cook for 4-5 minutes, until golden brown. Be sure to toss to make sure nothing gets burned. 
7. Then add the zucchini, half the oregano, and a drizzle of olive oil. Cook for 4-5 minutes, until softened. Season with salt and pepper. 
8. Add the coconut milk and bring to a simmer over medium-low heat. Turn off heat. 
9. Once the spaghetti squash is cooked, allow it to slightly cool. Then scoop the flesh into the coconut milk mixture. Careful to not break through the shells because you will be using them to serve the mixture.  
10. Add the Parmesan cheese to the coconut milk mixture and combine thoroughly. Season with salt and pepper. 
11. Scoop the mixture into the squash shells. Garnish with remaining oregano and more cheese if you would like. Serve and enjoy!

Pumpkin Soup

This is a very easy recipe to make and it is soo good! I adapted the recipe from here.

Ingredients

• 2 tbsp. olive oil
• 1 onion chopped
• 1 cup chopped carrots
• 1 cup any additional vegetables (butternut squash or so on)
• 1 cup canned pumpkin puree
• 4 cups vegetable or chicken broth
• 1 tbsp. lemon juice
• salt to taste
• pepper to taste
• 1/2 tsp. dried cilantro
• 2 tsps. olive oil
• 1 clove garlic, minced
• 1/8 tsp. paprika
• 1 tsp. cumin

Directions:

1. Heat up olive oil in pot. Add onions and cook until translucent. 
2. Add remaining vegetables and cook until soft. Around 5 minutes.
3. Stir in pumpkin puree.
4. Add remaining ingredients. 
5. Bring to a simmer and then reduce heat to low. Cook for about 40 minutes. 
6. Allow to cool and puree on a blender.
7. Add sour cream as a garnish if you would like!

I love this soup. It tastes like your normal vegetable soup, and very easy to make!

Parmesan Crusted Tilapia

I was walking home from work and I passed by the Whole Foods. I was lured in my the amazing fresh smell haha. As I walked around the store I picked up some tilapia because I swear this store can make anything look appetizing.
I am not a big tilapia person so I was trying to figure out what to do with it. I found a recipe on All Recipes and adjusted it a little bit using the comments and what ingredients I had.

Ingredients

• 1/4 cup melted butter
• 1/2 cup parmesan cheese (I just used canned grated kind)
• 1 tsp. mustard
• 2 tbsp. fresh lemon juice 
• 1/4 tsp. dried basil
• 1/4 tsp. black pepper
• 1/8 tsp. celery salt
• 1/8 tsp. paprika
• 1/4 tsp. garlic powder
• 1/8 tsp. chili powder
• 2 fillets (recipe makes enough for 3)

Directions

1. Pre-heat your oven to the broil function or 450F if you don't have it.
2. Line pan with foil and place fillets in pan in a single layer. Place the pan within a few inches of the top. Broil for 3 minutes on each side.
3. Combine butter, cheese, and spices.
4. Remove pan from oven and cover fillets with butter/cheese mixture.
5. Broil for 5 minutes or until top is browned.
6. ENJOY.

Because I did. This is definitely going on my weekly dinner list.

Pumpkin Cheesecake

I think my favorite season is fall for two reasons.
1. The beautiful weather.
2. Pumpkin flavored food and drinks.

I have tried layered pumpkin cheesecake and just regular mixed pumpkin cheesecake, but I wanted to try a new recipe this time. I decided to try Paula Deen's recipe.

Ingredients:

• Crust
• 1 3/4 cup graham cracker crumbs
• 3 tbsps. light brown sugar
• 1/2 tsp. ground cinnamon
• 1 stick melted butter
• Filling
• 3 (8 oz) packages cream cheese, at  room temperature
• 1 (15 ounce) can pureed pumpkin
• 3 eggs plus  egg yolk
• 1/4 cup sour cream
• 1 1/2 cups sugar
• 1/2 tsp. ground cinnamon
• 1/8 fresh nutmeg (I subs. with an equal amount of cloves)
• 1/8 tsp. ground cloves
• 2 tbsps. all-purpose flour
• 1 tsp. vanilla extract

A few things about the ingredients:

• They now sell graham cracker crumbs (not crusts!) crumbs at the grocery store. I highly recommend them. They are good for 3 nine inch pies. You can also add stuff to the crust to add some flavoring. 
• The more at room temperature the cream cheese is, the easier it is to work with.

Directions:

1. Pre-heat oven to 350F.
2. Mix all dry crust ingredients. Then add melted butter. Press down flat in pan. I used a 9-inch springform pan. 
3. Beat cream cheese until it is smooth.
4. Add remaining ingredients, in order of list above.
5. Beat until smooth.
6. Pour into pan.
7. Bake for 1 hour.

So, I am still getting used to my new oven at home. The cheesecake did not crack the whole baking time! I made the mistake of opening the oven too early and it cracked.  :-(

The trick to cheesecakes is to allow them to cool very slowly. I didn't do this, this time, but next time I would suggest

1. After baking for 1 hour, turn off oven and leave cheesecake in until the oven temperature completely cools back to normal.
2. Remove cheesecake and allow it to cool.
3. Place in fridge :-)

Enjoy!

Uno Leche Cake

Hello!
Long time no blog! I apologize for the hiatus in posting. I have made plenty of food, but have not taken pictures!

So on Saturday I had a dinner party and my mom asked me to make something. I was at my parents house so I had to make do with what they had. And to my avail they only had boxed cakes! I was going to settle for just making that, when a good friend said I "was no longer the person she used to know." So I had to improvise. Upon the amazing search tool on all-recipes I found a recipe and improvised a bit. Or a lot.

The name comes slightly from the ingredients and a play on tres leches cake.

Ingredients

• 1 package Devil's food cake (I used gluten-free cake) + required ingredients on package
• 1 can (14 ounce) of sweetened condensed milk
• 6 ounces caramel topping
• 1 (8oz) container whipped topping
• 1/2 bag of peanut butter chips (or more)

Directions:

1. Bake cake according to directions on package, except use only half the amount of butter.
2. When cake is cooked put wholes in the cake using the end of your spatula. Try to not go all the way down. I just made rows of holes.
3. Pour condensed milk over cake such that it goes through the holes.
4. Heat up the caramel and do the same.
5. Allow to slightly cool then add whipped cream.
6. Sprinkle peanut butter chips on top. ENJOY.

Garlic Spinach

Ingredients:

• 1 10 oz bag of fresh spinach
• 4 cloves garlic
• Feta cheese to taste
• Lemon juice to taste

Directions:

1. Thinly slice the garlic.
2. Heat up some oil in a skillet.
3. Add garlic and saute for a minute or so, or until slightly colored.
4. Add spinach in chunks. Don't add more spinach until the spinach already in the skilled has wilted.
5. Remove from stove skillet, add lemon juice and feta cheese. Add a sprinkle of salt.
6. Enjoy!!

Nutella Self Frosting Cupcakes

I love Nutella so what is not better than nutella cupcakes? Better yet, self frosting cupcakes.
I found this recipe online.

Ingredients:

• 10 tbsps. butter, softened (I used vegetable oil, next time I would stick to butter)
• 3/4 cup white sugar 
• 3 eggs
• 1/2 tsp. vanilla
• 1 3/4 cups flour
• 1/4 tsp. salt
• 2 tsp. baking powder.
• Nutella (around 1/3 cup)

Directions:

1. Preheat oven to 325F. Line the cupcake pan with liners.
2. Cream butter and sugar.
3. Add eggs one at a time. Add vanilla.
4. Stir in flour, salt, and baking powder.
5. Fill each liner 3/4th the way. 
6. Top each cupcake with around 1 tsp. Nutella (more if you would like). Swirl Nutella with toothpick.
7. Bake for 20 minutes or until the toothpick comes out clean (from batter). I needed a little bit more time.

Enjoy! If anyone has any other ideas of what to bake using Nutella please post them here!

Double Peanut Butter Paisley Brownies

Had peanut butter chips. Wanted something sweet. This was the product.
I found the recipe on the bag.

Ingredients:

• 1/2 cup butter, softened
• 1/4 cup creamy peanut butter
• 1 cup sugar
• 1 cup packed brown sugar
• 3 eggs
• 1 tsp. vanilla extract
• 2 cups flour
• 2 tsps. baking powder
• 1/4 tsp. salt
• 1 10 oz. pkg. peanut butter chips
• 1/2 cup chocolate syrup

1. Heat oven to 350F.
2. Grease 13X9in baking pan. (I used a smaller pan, so the brownies were thicker and took longer to cook).
3. Beat butter and peanut butter. Add sugar and brown sugar, beat well. 
4. Add eggs. Beat well.
5. Blend in vanilla.
6. Add in flour, baking powder, and salt.
7. Stir in peanut butter chips.
8. Add half the batter to the pan. Squeeze out like to the right -->
9. Add remaining batter. Swirl around with knife.
10. Cook for 35-40 minutes or until lightly browned. I cooked for an additional 10 or so minutes because I used a smaller pan.
11. Enjoy :-)

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 :-)

Ingredients:

• 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!

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 :-)

Ingredients:

• 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.

Directions:

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!

Peanut Butter Cookies

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


Ingredients

• 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

Directions

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.