Monday, October 31, 2011

Avocado Giveaway Winner...









True Random Number GeneratorMin: Max: Result:11Powered by RANDOM.ORG




Congrats to #11...Julie! I will get your mailing info from you, Miss Julie. 

Thanks to everyone who entered this giveaway. 

Have a Happy Halloween! 

Lebanese Kebbeh Recipe - How to Make Lebanese Kebbeh


The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Lebanese Kebbeh  Recipe. Enjoy the Lebanese Cuisine and  learn how to make Lebanese Kebbeh.

Ingredients

500 g finely minced meat (lamb or beef)
400 g fine burghol
1 onion, grated
Salt and pepper
Vegetable oil for deep frying
100 g coarse minced meat
50 g pine nuts
1 onion chopped fine
1 tbsp veg oil


Preparation

To prepare the kebbeh, soak the burghol in water, squeeze it well to drain and mix it with the minced meat and the onion, to obtain a paste.

Add salt and pepper.

To prepare the stuffing, stir fry the meat in the oil until half cooked, season with salt and pepper, add the onion and the pine nuts, keep stirring for 2 more minutes, and leave to cool.

To form the kebbeh balls, take a piece of kebbeh dough (as big as a ping pong ball), shape it well as a ball, hold in the left hand, and poke a whole in it with the right index, to form thin walls.

Insert stuffing, and close the ball in a pointed rugby ball shape.

Fry in hot oil until golden

* If you dip the tip of your finger in cold water it helps in forminng the kebbe ball and sticking the top end close. 

More Arabic Food Recipes: 

Lebanese Spicy Red Pepper Paste Muhammara 
Phyllo with minced beef

Muhammara with spiced bread 

Labneh

Hummus Dip...Two Ways (Regular and Sundried Tomato)

Lemon Cilantro Eggplant Dip


Save and share Lebanese Kebbeh Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Saturday, October 29, 2011

Majjiga Janthikalu (Buttermilk Crispies)


Hi blog friends wish you all a belated happy dewali. I am sharing one of my dewali preparations, a traditional savory andhra snack whose main ingredients are curd and sago. It is a tangy and crispy snack which kids would love to munch. Here is the recipe

Ingredients
  • 4 cups homemade rice flour
  • 1 cup sago (Sabudana/Tapioca)
  • 2 cups curd
  • 10-15 medium size green chilles paste
  • 2 tbsp roasted channa dal powder
  • salt to taste
Procedure

Soak the rice for 4 hours, drain the water completely and pat it dry and make it a fine powder. Keep aside

Soak the sago in 1 cup curd for 2 hours.

Now mix the rice flour, soaked sago , green chillies paste, salt, roasted channa dal powder nicely. Then add little by little curd and check the consistency.Blend nicely until the prepared dough should not stick to the side of the vessel.

Heat oil to fry in a deep bottom pan,set the three hole plate in the jantikalu gottam/murukku press and now fill the dough in jantikalu gottam and slowly press one inch over the hot oil.

Fry on medium flame and flip it occasionally till it becomes golden brown and looks crispy. Remove it and place on a paper towel to absorb the excess oil.

Store it a air tight container once its completely cooled.

Note:

1. Oil should be properly heated initially medium to high flame and it should not be too hot as it will get charred and if too cold will not fry properly.

2. Adding roasted channa dal powder makes it more crispy.

3. The green chilli paste should be very fine otherwise it will stick to the plate inside the murukku press and dough will not come out smoothly

4. Sago should be properly soaked.To check if it is soaked properly press it between your fingertips and it should be completely soft.

Vanilla Pudding Cinnamon Rolls


Cinnamon Rolls are just such a luscious treat. They are so versatile, too. Eat them for a dessert, an afternoon snack, or breakfast. There are many recipes for cinnamon rolls. I found this recipe from Mel's Kitchen Cafe. She also has a recipe for Cream Cheese Frosting, but I don't like cream cheese frosting. At. All. Not on any cake or any other dessert. Never have. So I used the tub of Betty

Friday, October 28, 2011

Baked Moroccan chicken and rice recipe


The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Baked Moroccan chicken and rice Recipe. Enjoy the Moroccan Cuisine and  learn how to make Baked Moroccan chicken and rice.

Cooking Time 35 minutes

Ingredients (serves 4)

1/4 cup apricot jam
1 1/2 tablespoons Moroccan seasoning
1 garlic clove, crushed
1 tablespoon olive oil
500g chicken thigh fillets, trimmed, cut into 3cm pieces
2 cups long-grain rice, rinsed
1 brown onion, thinly sliced
1 large tomato, roughly chopped
1/2 cup frozen peas
2 1/4 cups salt-reduced chicken stock
1 lemon, juiced
steamed green beans, to serve

Method

Preheat oven to 220°C. Combine jam, seasoning, garlic and oil in a bowl. Add chicken and stir to coat. Season with salt.

Place rice in a 5cm-deep, 22cm x 26cm (base) baking dish. Top with onion, tomato and peas. Pour over stock and 1/4 cup of lemon juice. Top with chicken.

Bake, uncovered, for 30 to 35 minutes or until chicken is cooked through and rice tender. Serve with steamed beans.

Source
Super Food Ideas - August 2007, Page 32
Recipe by Michelle Lucia

More Arabic Food Recipes:

Moroccan mince pilaf
Moroccan marinated sausages
Moroccan swordfish
Arabic Lamb and Potato Pie
Brown Penne Pasta with Salmon
Shrimps with Eggplant and Potato Soufflé  

Save and share Baked Moroccan chicken and rice recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Shutterfly Christmas Card Winners...






Congrats to #11, April who loved the Top Moments card; #5 Meghan who also loved the Top Moments card; and #8 Kim B. who loved the Believe in Wonder card.



I love that I got to pick more than one winner! 



Meghan and April, I will email you to give you your code for 25 free cards of your choice, courtesy of Shutterfly.



Kim B- I need your email address! Please email me at mandybird208{

Wednesday, October 26, 2011

Avocado Recipe Contest and Giveaway!






I love me some avocados. I'm not a huge fan of guacamole, but regular avocados and I are great friends. I am teaming up with The Amazing Avocado to bring you this contest and a giveaway.




What’s better than a home-cooked holiday meal with your family and friends? A home-cooked meal prepared by an award winning chef.















Avocados from Mexico has partnered with an all-star

Lebanese Grilled Garlic Chicken - Farrouj Mashwi Recipe


The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Lebanese Grilled Garlic Chicken - Farrouj Mashwi Recipe. Enjoy the Lebanese Cuisine and  learn how to make Lebanese Grilled Garlic Chicken - Farrouj Mashwi.    

This is an excellent chicken dish from Lebanon, especially if you’re a garlic lover. It’s easy to make and uses all healthy ingredients.

Type Chicken
Level Easy
Prep Time 20 Minutes
Total Time 3 Hours 45 Minutes
Yield 6 Servings

Tools You Will Need:


1 large Ziploc bag
Mortar and pestle or food processor
1 large bowl
1 tsp
Grill

Ingredients:

1 lb whole chicken cut up, gizzards discarded
1 lemon, freshly squeezed juice
½ cup of extra virgin olive
½ tsp sumac
6 cloves garlic
½ tsp salt

Directions:

1. Take each piece of chicken and make several cuts through each piece against the grain to the bone so that marinade can be completely absorbed.

2. Using a food processor or mortar and pestle, grind the garlic up into a paste.

3. Add lemon, salt and olive oil and mix thoroughly until creamy.

4. Put chicken and garlic mixture in the large Ziploc bag and massage bag to fully cover the chicken with the mixture.

5. Marinate for 3 hours or more in the refrigerator.

6. Grill chicken over a medium flame and cook until done – when juices run clear (about 10-15 minutes on each side).

Best Served With: Toum

Source www.amideastfeast.com

More Arabic Food Recipes:

Chicken muhammara (Djej muhammara)
Chicken, harissa and aubergine tagine
Moroccan-style chicken
Easy lemon chicken tagine
Chicken Stew with Beans
Chicken Shawarma

Save and share Lebanese Grilled Garlic Chicken - Farrouj Mashwi recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Lebanese Spicy Red Pepper Paste Muhammara Recipe


The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Lebanese Spicy Red Pepper Paste Muhammara Recipe. Enjoy the Lebanese Cuisine and  learn how to make Lebanese Spicy Red Pepper Paste Muhammara recipe.

Serve this spicy muhammara paste with warm pita wedges or crackers and with crunchy vegetables

Type Vegetarian
Level Easy
Prep Time 10 Minutes
Total Time 15 Minutes
Yield 6 Servings

Tools You Will Need:

1 cup
1 tsp
1 tbsp
Baking sheet
Food processor
Small saucepan

Ingredients:

3 medium red bell peppers, steams, and seeds removed
1 medium Vidalia onion, chopped
½ cup olive oil
½ cup whole-wheat breadcrumbs
¾ cup walnuts, crushed
1-1½ tbsp chili powder (add more for a Spicer paste)
¼ tsp cumin
2-3 tbsp water

Directions:

1. Preheat oven 350F

2. Preparing the peppers:

On a lightly greased baking sheet, place red peppers. Roast for
approximately 12 minutes turning occasionally.

Remove from the oven and peel the skin off.

3. In a small, lightly greased (use olive oil) saucepan, sauté the onion
until translucent (about 5 minutes). Set aside to cool.

4. In a food processor, puree the breadcrumbs and the water. Add just
enough water to create an even paste.

5. Finishing up:

Add the onions, the peppers, and the oil to the food processor and
bland until an even paste.
Best Served With: Pita Bread

More Arabic Food Recipes: 
   

Phyllo with minced beef

Muhammara with spiced bread

Labneh

Hummus Dip...Two Ways (Regular and Sundried Tomato)

Lemon Cilantro Eggplant Dip

Extra-Creamy Hummus  

 

Save and share Lebanese Spicy Red Pepper Paste Muhammara Recipe


Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Tuesday, October 25, 2011

Happy Diwali!!!


Wishing you all a very Happy Diwali/Deepavali. Enjoy the Festival of lights with lots of sweets and savouries with Family and Friends. Stay safe.



Here is my Diwali Platter


Wishes


Padma from Padma's Recipes

Totally Tasty Tuesdays





I'm almost done with the potato harvest and it will be nice to be a stay home mom again. My hat's off to those of you who work outside of the home. You are super women! 

I'm excited to show you this week's featured recipes. Take a look...







Witches' Brooms

from Crazy for Crust







Bacon Jalapeno Corn Chowder

from Crumbs and Chaos







The Perfect Spinach & Artichoke Dip

from

DIWALI RECIPES - Sweets and Snacks






Below are some Diwali Sweets and Snacks recipes with links.

Sweets:-

Athirasam/Kajjaya / Ariselu Boondhi Laddu Sweet Boondhi Badusha Coconut Burfi  Ukkarai Kaju/Cashew Katli Badam/Almond Katli Milk / Doodh Peda Chocolate Milk Peda Badam Halwa Sukhiyan Rawa Laddu Savouries / Snacks :-Kai/ Suthu Murukku Murukku Type 1 Murukku Type 2 Kara Boondhi Seedai Thattai / Nippattu Maida Murukku

Monday, October 24, 2011

Shutterfly Holiday Cards Giveaway


I was contacted by Shutterfly to let you know about their holiday card collection. I used them last year and had so much fun choosing which design to use on our Christmas cards. They turned out great! All I had to do was upload a photo and choose the card and they send the cards and envelopes to you. It really couldn't be any easier. That's important, right? Who has time to fiddle around with

Sunday, October 23, 2011

ATHALAKKAI IN TAMARIND GRAVY



Athalakkai or Kaasara Kaaya in Tamarind Gravy/ Puli Kuzhambu / Pulusu
Athalakkai in Tamil(Momordica cymbalaria- botanical name) / Kaasara Kaaya in Telugu, Karsikayi in Kannada, Kattupaval inMalayalam and in Marathi it is known asKadavanchi, Kuduhunchi.Athalakkai looks very similar to small bittergourd but, both are very different in shape and taste. These are less bitter in taste. South Indian

Saturday, October 22, 2011

Lamb, feta and lentil fattoush recipe


The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Lamb, feta and lentil fattoush Recipe. Enjoy the Lebanese Cuisine and  learn how to make Lamb, feta and lentil fattoush recipe.   

Cook up a healthy Lebanese salad of lamb and lentils, combined with feta and crisped pita bread.

Preparation Time 30 minutes
Cooking Time 35 minutes

Ingredients (serves 4)

300g (1 1/2 cups) French-style green lentils (see top tips)
125ml (1/2 cup) extra virgin olive oil, plus extra, to drizzle
11/2 lemons, juiced, plus extra cheeks, to serve
2 tsp sumac (see Top tips)
3 lamb backstraps, trimmed
2 Lebanese pita breads, split in half
2 small Lebanese cucumbers
200g grape tomatoes, halved
1 bunch red radishes, trimmed, cut into wedges
1/3 cup torn flat-leaf parsley
2 tbs chopped mint leaves
2 tbs chopped coriander leaves
3 spring onions, finely chopped
100g feta, crumbled

Method

Place lentils in a pan, cover with 8cm cold water and bring to the boil over medium heat. Cook for 30 minutes or until tender. Drain. Place in a large bowl.

Meanwhile, to make dressing, whisk oil, lemon juice, sumac, 1 tsp salt and 1/2 tsp freshly ground black pepper in a small bowl. Reserve 2 tbs for lamb.

Toss remaining dressing with warm lentils. Set aside. Preheat a chargrill pan over medium heat. Toss lamb with reserved dressing in a bowl. Chargrill for 3 minutes each side for medium-rare or until cooked to your liking. Rest for 5 minutes. Drizzle pitas with a little extra oil and season with salt. Cook for 45 seconds each side or until toasted.

Halve cucumbers lengthwise. Using a spoon, scoop out seeds and discard. Cut into 1cm pieces, then add to lentils with tomatoes, radishes, herbs and onions. Break bread into 2cm pieces, add to salad and toss to combine.

Cut lamb into thin slices on the diagonal, then layer on a platter with salad. Scatter with feta and serve with lemon cheeks.

Notes
Top tips: French-style green lentils are available from selected supermarkets and delis.

Sumac is a reddish-brown, sour ground Middle Eastern spice from supermarkets.

Source
MasterChef - September 2011, Page 87
Recipe by Sophia Young

More Arabic Food Recipes: 

Eggplant & couscous salad with yoghurt dressing
Chickpea Fattoush
Lentil & tomato salad with garlic lebanese bread
Lebanese Fattoush Salad with Grilled Chicken
Mediterranean-style bean salad
Spiced bulghar wheat with roasted peppers

Save and share Lamb, feta and lentil fattoush recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Chicken Fried Steak


Chicken Fried Steak is one of those easy hearty dishes. You can't really mess it up, unless you don't have enough breading on it. That's no good. I have found recipes out there in cyber land and they are generally the same. I chose to use The Neely's recipe since 1. I love them and their recipes, and 2. It has a gravy recipe to go with the steak. I served it up with mashed potatoes and was in

Friday, October 21, 2011

Wiiner of the Yoplait Gift Pack






The winner of the Yoplait Gift Pack goes to #18...amberbe24.



She said, "Our favorite is bananna milkshakes made with bananna flavor pudding, bannanas, milk and ice!"



Congrats and I will email you. Be on the lookout for more giveaways!



Wednesday, October 19, 2011

Eggplant & couscous salad with yoghurt dressing recipe


The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Eggplant & couscous salad with yoghurt dressing recipe Recipe. Enjoy the Lebanese Cuisine and  learn how to make Eggplant & couscous salad with yoghurt dressing recipe.  

Garlicky yoghurt and fresh herbs are top taste matches for charred eggplant -- try it in this salad!

Preparation Time 15 minutes
Cooking Time 10 minutes

Ingredients (serves 4)

190g (1 cup) couscous
250ml (1 cup) boiling water
6 Lebanese eggplants, halved lengthways
Olive oil spray
130g (1/2 cup) low-fat Greek-style natural yoghurt
2 tbs cold water
1/2 tsp ground sumac
Pinch of crushed garlic
1/2 cup fresh mint leaves, torn
1/2 cup fresh continental parsley leaves, torn

Method

Preheat a barbecue grill or chargrill on medium. Place the couscous in a heatproof bowl. Add boiling water. Cover and set aside for 5 minutes to soak. Use a fork to separate the grains.

Meanwhile, spray the eggplant with oil. Cook on chargrill for 5 minutes each side or until tender and golden.

Combine the yoghurt, cold water, sumac and garlic in a bowl until well combined. Season with salt and pepper.

Divide the couscous among serving plates. Top with eggplant, mint and parsley. Drizzle over yoghurt dressing.

Notes

Serves 4 as a light meal.

More ideas: Stir-fry chopped Lebanese eggplant, chilli, garlic, ginger and kecap manis. Cut eggplant into pieces. Marinate in honey and soy sauce. Thread onto skewers and cook on the barbecue.

Source
Good Taste - February 2011, Page 28
Recipe by Gemma Luongo

More Arabic Food Recipes: 

Chickpea Fattoush
Lentil & tomato salad with garlic lebanese bread 

Lebanese Fattoush Salad with Grilled Chicken
Mediterranean-style bean salad
Spiced bulghar wheat with roasted peppers
Moroccan tomato and chickpea salad

 
Save and share Eggplant & couscous salad with yoghurt dressing recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Tuesday, October 18, 2011

Totally Tasty Tuesdays






Welcome to another week of great recipes! I love all the Halloween treats that were linked up this week! So fun. 



Here are a couple of Halloween goodies I've made in the past...







Candy Corn Cupcakes







Halloween Snack Mix



Please link up some more Halloween goodies if you have more to share. Otherwise, your favorite recipes are very welcome.







Halloween Jello Jars

from

Monday, October 17, 2011

Yoplait Smoothie Gift Pack


I can't help myself. I have another giveaway for you. It's just cuz I love you all so much.

Yoplait through MyBlogSpark is providing this giveaway to one lucky reader.





Since September, Yoplait Chocolate Banana Smoothie joins four delicious flavors of Yoplait Frozen Fruit and Yogurt Smoothies: Triple Berry, Strawberry Banana, Blueberry Pomegranate, and Strawberry Mango Pineapple.



Yoplait

ATHALAKKAI VATHAL / VADAGAM


Athalakkai in Tamil(Momordica cymbalaria- botanical name) / Kaasara Kaaya in Telugu, Karsikayi in Kannada, Kattupaval inMalayalam and in Marathi it is known asKadavanchi, Kuduhunchi.
 



Athalakkai looks very similar as small bittergourd but, both are very different in shape and taste. South Indian recipes like Poriyal(stir fry), fry, pulikulambu( tamarind gravy) and vadagam can be prepared

Sunday, October 16, 2011

Carrot Semiya Payasam


With dewali just around the corner this carrot semiya payasam is one of my favorite festival foods. It is quick and easy to prepare. Additional of carrot gives it a very nice color and enhances its flavor. Here is the recipe

Ingredients
  • 4 cups milk
  • 1/2 cup broken vermicelli/samiya
  • 1/2 cup grated carrot
  • 1/2 cup sugar
  • 1/4 cup dry fruits (cashewnut,almond,kishmish, chironji and elachi)
  • 1 tsp ghee
Procedure

In a deep bottom pan take 4 cups of milk and heat it.

While you wait for the milk to boil, in another pan heat 1 tsp ghee and fry the vermicelli/samiya to light golden brown and keep aside

In the same pan another spoon of ghee and fry the dry fruits till light golden brown and keep aside

Once milk starts boiling add the vermicelli , grated carrot and stir it nicely and let it cook. Stir occasionally every minute.

Once its cooked switch off the flame add the sugar and stir nicely. The sugar will melt automatically with the heat

Add the dry fruits and serve warm

Saturday, October 15, 2011

ebook-100 Yummy Diwali Recipes by Indus Ladies





The eagerly awaited eBook - "100 Yummy Diwali Recipes" is available for download @ http://www.indusladies.com/100diwalisweet. "IndusLadies has compiled an eBook for this Diwali consisting of "100 Yummy Sweets & Desserts recipes", contributed by various Food Bloggers! Go ahead and download it @ http://www.indusladies.com/100diwalisweet.

You can see my "Ukkarai" recipe in this ebook. Feel free

Bubble Up Enchiladas


You will be making these quite often. Let me just get that out there. They can be made with one hand tied behind your back. Or by your husband when you are out harvesting potatoes, driving a big ol' dump truck while Tigger (that's his name) loads you up from the potato harvester machine. 

Or something like that.



Did you get that these are easy to make?

Plus the kids will gobble them up like

Thursday, October 13, 2011

Semolina and Pistachio Cake - How to Make Semolina and Pistachio Cake


The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Semolina and Pistachio Cake recipe. Enjoy our quick and easy  recipes and learn how to make Semolina and Pistachio Cake.


Preparation time :  30 minutes
Cooking time :     10 minutes
Resting time :     6 hours
Cooling time :     4 hours

Ingredients (Serves 8 persons )

    275 g butter, melted
    1½ cups semolina or 275 g, coarse
    2½ cups pistachio nuts or 375 g, peeled
    ½ cup sugar or 125 g
    1 tablespoon rose water
    For the kashta filling:
    1 tin NESTLÉ® Sweetened Condensed Milk or 395 g
    3 cups water or 750 ml
    90 g corn flour
    1 tablespoon rose water
    1 tablespoon blossom water
    For garnishing:
    2 tablespoons icing sugar

Preparation

Combine melted butter and semolina and set aside at room temperature for 6 hours. Pulse the pistachio with the sugar and rose water until finely ground but do not over process as the nuts will become oily. Add the pistachio mix to the semolina and mix well. Divide the mixture in half and shape into 2 × 26 cm rounds, on a tray lined with waxed paper. Chill until firm.

To prepare the kashta, combine the NESTLÉ® Sweetened Condensed Milk , water and corn flour in a saucepan. Bring to boil, stirring constantly, and cook until thick. Remove from heat and add the flavoured water, to taste. Cover the surface with plastic wrap and set aside to cool completely.

To assemble the recipe, line a 26cm spring form tin with plastic wrap, crossing at right angles and hanging down the sides. Place one of the pistachio and semolina rounds in the base of the tin, spoon over the cooled kashta and top with the remaining round. Refrigerate for 4 hours before serving, dusted with icing sugar. 

More Arabic Food Recipes:

Coconut Basbousa

Low Fat Basbousa with Yogurt

Arabic fried macroons

Caramel Date Fingers

Pistachio Dates Truffles

Almond Sesame Balls 


Save and share Semolina and Pistachio Cake recipe 

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Tuesday, October 11, 2011

PUDINA ALOO BATH / MINT PALAV


Pudina(Mint) Aloo(Potato) Bath( Rice Variety) / Mint Palav or Pulao
 

Who does not love the aroma of some freshly plucked leaves right from our own garden and preparing it right away. I just love the smell of mint in anything and especially the smell that we get from frying the leaves, it just fills in the air. This rice is so simple to prepare, all you have to do is just cook the rice

Gooseberry Patch Cookbook Winner








Congrats to #105...

#22



M.J.



Please contact me within 48 hours with your mailing address.

Email me @ mandybird208{at}yahoo{dot}com

After that, I'll have to choose a new winner.



Thanks for entering and be sure to check out Totally Tasty Tuesdays" Halloween Edition

Totally Tasty Tuesdays






Welcome to the Halloween Edition of TTT! I am featuring some great Halloween goodies this week and would love you to link up some more this week. If not, you can still link up whatever recipe you'd like to share. Enjoy!







Halloween Trash Candy

from Shugary Sweets



I mean really. What kid won't eat that?







Candy Corn Brownie Bites

from Crazy for Crust



Way too cute!







Monday, October 10, 2011

GOOSEBERRY THAYIR PACHADI


Goose Berry / Amla / Nellikkai / Usirikaya Thayir(Yogurt/Curd) PachadiGooseberries are an excellent source of vitamin C, and a good source of vitamin A,calcium, iron, and phosphorus.


Gooseberry - 4 or 5( fresh or frozen)Coconut - 1/4 cup gratedGreen Chillies - 4 ( as spice needed)Ginger - 1/2 inch pieceCurd/Yogurt - 1 1/2 - 2 cupsSalt as neededMustard seeds - few by countUrad Dhal - few by

Saturday, October 8, 2011

Apple Cake with Vanilla Caramel Sauce


Hooray for Fall! I love the changing of the seasons. I love the cool nights when I don't quite need the heater on, but still has a chill in the air. I love that I don't need my AC on anymore. Just perfect weather. This is when I break out all those comfy cozy recipes. Soups, stews, hearty warm dishes are what I love about Fall. Like this dessert. It is best served warm with the Vanilla Caramel

Thursday, October 6, 2011

Chicken muhammara (Djej muhammara) recipe


The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Chicken muhammara (Djej muhammara) recipe. Enjoy our quick and easy  recipes and learn how to make Chicken muhammara (Djej muhammara).

Ingredients

1 pound of chicken tender fillets or a chicken cut up in eight pieces
6 ounces of small boiling onions
1 pound of potatoes
1 cup of tomato juice
olive oil, as needed
1/2  cup of red pepper paste (optional)
1 Tablespoon of pomegranate molasses
1 teaspoon of mashed garlic
salt, pepper, seven-spice (optional), a dash of ground cinnamon

Method

Peel the potatoes, cut in chunks and store in a bowl filled with water. Boil some water and pour over the onions for two minutes; peel the onions and set aside.

Heat some olive oil and brown the onions on all sides; add the chicken and brown on both sides. Add the potatoes, garlic, tomato sauce, red pepper paste, pomegranate molasses, salt, pepper, cinnamon, seven-spice, and about one cup of water. Cover the dish and bring to a simmer; let simmer for 10 minutes.

Uncover the pan and let the sauce reduce for 15 minutes. Taste, adjust seasonings and serve. 

Source (Taste of Beirut) www.tasteofbeirut.com  

More Arabic Food Recipes:

Tzatziki, chicken and tabouli wraps
Chicken Stew with Beans
Easy lemon chicken tagine
Tabbouleh with Chicken and Red Pepper
Chicken Shawarma
Lebanese Chicken and Potatoes

Save and share Chicken muhammara (Djej muhammara) recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Free Pillsbury to First 3 People!


Pillsbury through MyBlogSpark has provided a free product to the first 3 people to click below:

Note: This is not  a giveaway. Just an instant coupon.












 



After that readers can still click on it for a $1 off coupon. Still a "sweet" deal!


Tuesday, October 4, 2011

Totally Tasty Tuesdays






I'm gonna make this quick. I am still busy with the potato harvest, but I couldn't forget TTT now could I?



In case you didn't know, I'm doing a review and giveaway with Gooseberry Patch, so be sure to enter here!



Ok here we go...







Baked Ravioli 

from Life as a Lofthouse



Heaven Sakes Holly! Yum-o!







Broccoli and Cauliflower Au Gratin

from Meg's Everyday Indulgence



I

Monday, October 3, 2011

Gooseberry Patch Cookbook Giveaway


I was recently contacted by the good folks at Gooseberry Patch. They wanted to see if I'd be interested in doing a review and a giveaway of their Quick & Easy Christmas cookbook. 



Um...Yeah I think I might!

I really love Gooseberry Patch. They are always bringing us new and fun cookbooks and ideas. Have you checked out their blog? I am a frequent visitor over there. I'm always linking up

Saturday, October 1, 2011

Mandy's Favorite Chocolate Chip Cookies


I love chocolate chip cookies. They are the original cookie. They are the original after-school snack. They are also kinda hard to accomplish in the perfect way. What is up with that? It isn't like it is a complicated recipe. They just are tricky to get to turn out just right. I've been trying for over 11 years to get them to turn out to my satisfaction. Now, before you all start saying that