Hummus

Hummus

Ingredients :
- cans chick peas, reserve juice -
- 2-3 cloves garlic -
- 2 tbsp. Tahini (sesame seed paste) -
- 1 tsp.salt -
- 1/4 cup cold water -
- 1/3 cup fresh lemon juice -
- 1/4 cup olive oil -

How to Prepare :
1. Heat the chick peas in a saucepan. In a food processor, add beans, tahini, water, salt and garlic. Mix until smooth, about 4 minutes. It should be the consistency of dip; if not, add 1/4 cup of juice from the beans (I almost always add the juice; it's more smooth this way). Then add the olive oil and lemon juice; mix again for 2 minutes.
2. Put in a shallow bowl, sprinkle olive oil and paprika on top, and garnish with fresh parsley and mint leaves.
3. This can be eaten with pita bread, crackers, salad, whatever you'd like; if you want it thicker, omit the ban juice.

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Khoresht Anaar-Aveej

Khoresht Anaar-Aveej

Ingredients :
- chicken pieces, 1-1.5 kgs -
- ground walnuts, 500 grams -
- rice-flour, 2 spoonfuls -
- herbs (parsley, mint, coriander, spring-onion ends), 500 grams -
- 3-4 onions -
- garlic, 2-3 cloves -
- pomegranate juice, 3-4 glasses (or 4-5 spoons of pomegranate paste) -
- sugar, 2-3 spoons -
- 1/2 cup of cooking oil -
- salt -

How to Prepare :
1. Peel onions and slice thinly. Fry in oil until slightly golden. Wash chicken pieces and fry in onions until color changes. Add 3 glasses of hot water and bring to boil. Turn heat down and let boil slowly for about 30 minutes adding more hot water if needed.
2. Wash and rinse the herbs, then finely chop them. Peel garlic cloves and thinly slice them. Fry herbs and garlic in oil for a few minutes.
3. Add herbs, salt, ground walnuts and pomegranate juice or paste (if using pomegranate paste, add 2 more glasses of hot water and bring to slow boil). If pomegranate juice or paste is sour, add some sugar to the khoresht. Dissolve rice-flour in a cup of cold water and add to khoresht near the end of cooking


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Gado-Gado

Gado-Gado

Preparation time : 15 minutes
Cooking time : 15 - 20 minutes
Serve : 6
Calories 147 per portion

You will need :
- 100 g / 4 oz cabbage, shredded -
- 100 g / 4 oz french beans, cut into 4 cm / 1/2 inch lengths -
- 100 g / 4 oz carrots, sliced -
- 100 g / 4 oz cauliflower, devided into small florets -
- salt -
- 50 g / 2 oz bean-sprouts -
- 2 hard-boiled eggs, shelled and sliced (optional) -
- 50 g / 2 oz salted peanuts to garnish -

For the sauce :
- 4 tablespoons crunchy peanut butter -
- juice of 1 lemon -
- 4 tablespoon water -
- Few drops chilli sauce -
- pepper -

Simmer the cabbage, beans, carrots and cauliflower separetly in boiling salted water for a few minutes until jus tender

Quick & Easy Cookbook

Saleeg

Saleeg

"This is a traditional Saudi main dish, made of rice with chicken or meat served with it."

Ingredients :
- 3 pods black cardamom -
- 1 cinnamon stick -
- 1 medium red onion -
- 1 (3 1/2) pound chicken, split in half lengthwise -
- 1 teaspoon dried cilantro -
- 1/2 teaspoon ground black pepper -
- 1/2 teaspoon salt -
- 2 cups long grain white rice -
- 3 cups milk -

How to Prepare :
1. Preheat oven to 350 degrees F (175 degrees C).
2. Place the chicken, cardamom pods, cinnamon, and whole red onion into a large Dutch oven. Fill with enough water to cover the chicken, and bring to a boil over medium-high heat; boil for 20 minutes. Reserve 4 cups of the resulting chicken stock in a large saucepan.
3. Remove the chicken and onion from the Dutch oven and place in a roasting pan. Season the chicken with the dried cilantro, black pepper, and salt; cover with aluminum foil.
4. Bake the chicken in the preheated oven for 30 minutes, then remove the foil and continue baking until the chicken becomes golden brown.
5. Meanwhile, pour the rice in with the reserved chicken stock. Bring the rice to a boil over high heat, stirring occasionally. once it reaches a boil, cover the saucepan and reduce the heat to low, simmer covered for 15 minutes. Stir the milk into the rice and bring the heat back up to medium-low; cook uncovered until no liquid remains. Serve the rice topped with the chicken and onion.

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Pomegranate Stew with Chicken (Khoresh Fesenjan)

Pomegranate Stew with Chicken (Khoresh Fesenjan)

"Chicken, onions, finely processed walnuts, and pomegranate juice are simmered to perfection. The sauce should be as thick as a good chili. Serve with saffron steamed basmati rice. Enjoy! If you prefer, substitute angelica powder for cardamom; instead of pomegranate juice, you can substitute 1/2 cup pomegranate paste diluted in 2 cups water."

Ingredients :
- 2 tablespoons olive oil -
- 1 1/2 pounds chicken legs, cut up -
- 1 white onion, thinly sliced -
- 1/2 pound walnuts, toasted and finely ground in a food processor -
- 1 teaspoon salt -
- 4 cups pomegranate juice -
- 1/2 teaspoon cardamom (optional) -
- 2 tablespoons sugar (optional) -

How to Prepare :
1. Heat olive oil in a large skillet over medium heat. Place chicken and onions in skillet, and cook 20 minutes, stirring occasionally. Mix in pureed walnuts, salt, pomegranate juice, and cardamom. Bring to a boil. Reduce heat to low, cover, and simmer for 1 1/2 hours, stirring occasionally. (If the sauce becomes too thick, stir in 1/4 cup warm water.) Mix in sugar, adjust seasoning, and simmer 30 minutes more.

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Mrouziya

Mrouziya

Ingredients :
- 2 pounds lamp chunks -
- 2 cups water -
- 2 teaspoons Ras El Hanout -
- 1/4cup honey -
- 1/4cup olive oil -
- 1/2 cup whole blanched almonds, toasted -
- 1/4 cup raisins -
How to Prepare :
1. Heat oven to 345 degrees.
2. Coat the lamb with Ras El Hanout spice. Place spiced lamb in a 5-quart pot with an appropriate lid.
3. To the pot, add the water, honey and olive oil
4. Bake in the oven for about 2 hours until the meat tenderizes.
5. Remove the meat from the pot and keep warm. Remove extra oil.
6. To the pot, add the raisins. Boil until the raisins are fully cooked and the stew has thickened.
7. Return the lamp to the stew. Bring back to boil for about 2 minutes.
8. Decorate with the toasted almonds. Serve with warm bread, or with cooked Saffron rice, Raisins and Almonds.

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Moroccan Ksra

Moroccan Ksra

"This tasty flat bread is usually made to be eaten with tagine, a spicy Moroccan stew."
Ingredients :

- 7/8 cup water
- 2 1/4 cups bread flour -
- 3/4 cup semolina flour -
- 1 teaspoon anise seed -
- 1 1/2 teaspoons salt -
- 1/2 teaspoon white sugar -
- 2 teaspoons active dry yeast -
- 1 tablespoon olive oil -
- 1 tablespoon sesame seeds (optional) -
How to Prepare :
1. Place the first set of ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select DOUGH cycle; press Start. Do not put the olive oil or sesame seeds in.
2. When the dough cylce signals its end, remove the dough from the machine, and punch down. Divide the dough into two halves, and shape into balls. Flatten the balls to a 3/4 inch thickness. Place them on a lightly floured baking sheet. Cover with towels, and let rise until double in size, about 30 minutes.
3. Preheat the oven to 400 degrees F (200 degrees C). Brush the top of each loaf with olive oil, and sprinkle with sesame seeds if you like. Prick the tops of the loaves all over using a fork.
4. Bake for 20 to 25 minutes in the preheated oven, or until the loaves are golden, and sound hollow when tapped. Serve warm or cool.

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Sweet Potato / Pecan Pancakes

Sweet Potato / Pecan Pancakes

Prep : 15 min, Cook: 5 min.

Ingredients :
- 1 cup cooked sweet potatoes, peeled, and roughly mashed -
- 1/2 cup of pecans gently broken -
- 2 eggs -
- 1/3 cup of whole wheat flour -
- 1/3 cup all purpose flour -
- 1 tsp. baking powder -
- 2 Tbs. unsalted butter, melted -
- 1/2 cup milk, plus extra -
- 1 cup sour cream (or if overseas mix lebnah with equal part of yogurt) -

How to Prepare :
Combine sweet potatoes and eggs in a bowl. Mix thoroughly and set aside. Sift flour and baking powder together in another bowl. Stir into sweet potato mixture. Stir in melted butter and milk, adding more milk if necessary to create a thick, lumpy sauce which will coat the back of a wooden spoon. Heat a heavy nonstick skillet or griddle over medium high heat to 375°F. When hot, lightly brush surface with oil. Add about 1/4 cup batter per pancake to skillet and cook 2-3 minutes or until small holes appear in batter and bottom is browned. Turn cakes and cook about 1 minute or until browned. Repeat process until all pancakes are cooked. Serve immediately or keep warm in 200°F oven until ready to serve. Serve with sour cream.

This recipe serves 6 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 6 only.

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Frozen Yoghurt Cones

Frozen Yoghurt Cones

Ingredients :
- Fruit yoghurt -
- Ice-cream cones -

How to Prepare :
1. Freeze yoghurt until the mixture is firm but not frozen hard.
2. Scoop mixture into ice-cream cones.


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Banana Bread

Banana Bread

Ingredients :
- 5 T butter -
- 1/2 c granulated sugar -
- 1/2 c firmly packed light brown sugar -
- 1 large egg -
- 2 egg whites -
- 1 t vanilla extract -
- 1-1/2 c mashed, very ripe bananas -
- 1 3/4 cups all purpose flour -
- 1 t baking soda -
- 1/2 t salt -
- 1/4 t baking powder -
- 1/2 of heavy cream -
- 1/4 c chopped walnuts -

How to Prepare :
- Preheat oven to 350 degrees.

Spray bottom only of a 9x5x3 inch loaf pan with non-stick cooking spray. Beat batter in large bowel with an electric mixer set at medium speed until light and fluffy. Add granulated sugar and brown sugar; beat well. Add egg, egg whites and vanilla; beat until well blended. Add mashed bananas and beat on high speed for 30 seconds. Combine flour, baking sode, salt and baking powder in medium bowel. Add flour mixture to butter mixture, alternately with cream, ending in flour mixture. Add walnuts to batter, mix well. Pour batter into prepared loaf pan and bake until browned and a toothpick near the center comes out clean. This is about 1 hr 15 minutes baking time. Cool bread in pan, cool completely on wire rack.
Slice and serve with butter and jam, or eat plain.


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Baklava

Baklava

Ingredients :
- 1 package phillo pastry sheets -
- 4 cups chopped walnuts or pistachios -
- 1 tablespoons cinnamon -
- 1 teaspoon allspice -
- 1 teaspoon nutmeg -
- 1/2 teaspoon ground cloves -
- 1/2 cup sugar -
- 1 pound unsalted butter -
- Honey Syrup -
- 4 cups sugar -
- 2 cups water -
- 2 tablespoons lemon juice -
- 1/2 cup honey -

How to Prepare :
In a heavy saucepan combine all ingredients for honey syrup and bring to a boil over medium heat. Continue to boil for 5 minutes. Take from heat and let cool. Preheat oven to 350F. Butter a 9" x 13" glass pan. Combine nuts, sugar and spices in a bowl, set aside. Melt butter. Layer half of the phillo dough sheets one at time into glass pan, brushing each sheet with melted butter. Pour nuts mixture over dough and continue layering remaining phillo sheets as before. Cut into 2" diamonds. Bake 30 minutes. Reduce heat to 225F and bake an additional 30 minutes. Pour cooled syrup over warm pastry. Let stand at least one hour before serving


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Oatmeal Raisin Cookies

Oatmeal Raisin Cookies

Ingredients :
- 1 3/4 cup all purpose flour -
(for healthier cookies, I use 1 cup all-purpose & 3/4 cup whole wheat flour) -
- 1 tsp baking soda -
- 1/2 tsp salt -
- 1 1/4 cup packed brown sugar -
- 1 cup (2 sticks) butter or margarine, softened -
- 1/2 cup granulated sugar -
- 2 large eggs -
- 2 tbspn milk -
- 2 1/2 cup quick or old-fashioned oats -
- 1 3/4 cups raisins -
- 1 tsp cinnamon (optional) -

How to Prepare :
1. Preheat oven to 375.
2. Combine flour, baking soda, salt, and optional cinnamon in a bowl. Stir well to mix evenly.
3. In a large bowl, beat brown sugar, granualted sugar, and butter until creamy. (Eat some!) Then beat in eggs and milk.
4. Gradually beat in flour mixture until well mixed. Then stir in oats and raisins. Mix well until everything's evenly coated and smelling delicious.
5. Drop by rounded tablespoon onto ungreased baking sheets.
6. Bake for 9-10 minutes for chewy cookies, or 12-13 minutes for crispy cookies. (I usually do about 11 minutes. Everything in moderation!) Cool on baking sheets about 1 minute before removing to wire racks.

Depending on the size of the dough drops, this will make 3 or 4 dozen cookies, 12 per sheet.


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Chicken Quesadillas

Chicken Quesadillas

Ingredients :
- 4 Maple Lodge Farms Fajita Breast Roast -
- 4 ozs / 125 g cream cheese, softened -
- 3 ozs / 100 g chevre (goat's cheese) -
- 1/2 lb / 250 g 10-inch (24 cm) tortillas -
- 1 roasted red pepper, cut into thin strips -
- 2 green onions, chopped -
- 1 tomato, diced -
- 1/2 cup / 125 ml chopped coriander -

How to Prepare :
Lay tortillas on work surface. Combine cream cheese and chevre. Spread 1/4 of the cheese mixture over the surface of each tortilla. Top 1/2 the tortilla with some fajita chickenbreast roast strips, red pepper, green onion, tomato and coriander. Fold in half and press down gently. Bake in a single layer on a baking sheet at 400° F (200°C) for about 10 minutes (or grill about 2 minutes per side). Cool slightly before cutting into wedges. Serve with sour cream, guacamole or salsa if desired.


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Chicken Pot Pie

Chicken Pot Pie

Ingredients :
- 4 cups vegetable mix (peas, carrots, potatoes)
- 1 to 2 tablespoons vegetable oil
- 3 tablespoons butter
- 1 cup chopped onion
- 1 cup chopped celery
- 2 cups cubed cooked chicken
- 1 1/2 cups chicken broth (make broth from chicken)
- 1/2 cup milk
- 3 tablespoons flour
- 1 teaspoon curry powder
- 1 teaspoon salt
- 1/2 teaspoon fresh ground pepper
- 1 package puff pastry

How to Prepare :
1. Preheat oven to 400 degrees F.
2. Toss vegetables with oil and spread evenly onto a sheet pan. Place into oven and cook until golden brown. (this is to be done if the vegetables are frozen, otherwise you can cook the vegetables any way you like-don't over cook as they will go into the oven again later)
3. In a saute pan heat 1 tablespoon of butter and sweat the onion and celery.
4. In another saucepan, heat the broth and milk.
5. Add 2 more tablespoons of butter to the celery mix and cook out the water. Add the flour and curry and cook for 1 to 2 minutes. Whisk in the hot milk mixture and cook until thickened. Add the salt and pepper. Toss the vegetables and the chicken. Pour into a baking pan, and top with 1 sheet of puff pastry. Place into the oven and cook until puff pastry has browned and the mixture is hot and bubbly, about 25 minutes.

(you can cut the puff pastry into circles and lay them side by side-slightly overlapping- to cover the chicken mixture)

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Chicken and Tomato Pasta

Chicken and Tomato Pasta

Ingredients :
- 1 lb/500g Maple Lodge Farms Extra Lean Ground Chicken -
- 1 Onion Chopped -
- 1 Clove Garlic, Minced -
- 1 tbsp/15ml Olive Oil -
- 28oz/796mL Can Crushed tomatoes -
- 1/2 cup/125mL Grated carrot -
- 1 lb/500g Spaghetti, cooked and drained -
- Salt and Pepper -

How to Prepare :
In skillet, cook onion and garlic in oil until softened. Add chicken and cook, breaking up with back of spoon, for about 5 minutes. Add tomatoes, carrot and seasoning. Bring to boil; reduce heat and simmer for 15 to 20 minutes, stirring occasionally, until thickened. Serve over hot cooked pasta. Makes 4 servings.


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Chicken and Mushroom Loaf

Chicken and Mushroom Loaf

Ingredients :
- 1 1/2 lbs / 750 g Maple Lodge Farms Ground Chicken -
- 1/2 cup / 125 ml dry bread crumbs -
- 1 small onion, chopped -
- 1 egg -
- 1 tsp / 5 ml salt -
- 1/2 tsp / 2 ml dried thyme -
- 1/2 tsp / 2 ml pepper -
- 2 cups / 500 ml sliced fresh mushrooms -
- 1 tbsp / 15 ml butter -
- 1/4 cup / 50 ml chili sauce -

How to Prepare :
In a bowl, combine ground chicken, bread crumbs, onion, egg and seasonings. In a skillet, cook mushrooms in butter for 3 to 4 minutes. add to chicken mixture; mix well. Spoon into an 8 x 4 inch (1.5 L) loaf pan and smooth the surface. Bake at 350° F (180°C) for about 1 1/4 hours until a meat thermometer registers 185°F (85°C). Spread chili sauce over the surface after baking 1 hour. Let stand for 10 minutes before slicing.

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Crispy and Creamy Doughnuts

Crispy and Creamy Doughnuts

Ingredients :
- 2 package envelopes active dry yeast -
- 1/4 cup warm water 105 to 115 degrees -
- 1 1/2 cups Warm Milk lukewarm -
- 1/2 cup White sugar -
- 1 teaspoon Salt -
- 2 Eggs -
- 1/3 cup Shortening -
- 5 cups All purpose flour -
- 1 quart Vegetable oil for Frying -
- 1 teaspoon Vanilla -

How to Prepare :
1. Sprinkle the yeast over the warm water, and let stand for 5 minutes, or until foamy.
2. In a large bowl, mix together the yeast mixture, milk, sugar, salt, eggs, vanilla, shortening, and 2 cups of the flour. Mix for a few minutes at low speed, or stirring with a wooden spoon. Beat in remaining flour 1/2 cup at a time, until the dough no longer sticks to the bowl. Knead for about 5 minutes, or until smooth and elastic.
NOTE: While you are preparing the dough. Turn your oven to 200 degrees for 1 minute, then turn off the oven. Then open the door.
Place the dough into a greased bowl, and cover. Making sure that the oven is off. Set in oven to rise until double. Dough is ready if you touch it, and the indention remains.
3. Turn the dough out onto a floured surface, and gently roll out to 1/2 inch thickness. Cut with a floured doughnut cutter. Let doughnuts sit out to rise again until double. Cover loosely with a cloth.
4. Heat oil in a deep-fryer or large heavy skillet to 350 degrees F (175 degrees C). Slide doughnuts into the hot oil using a wide spatula. Turn doughnuts over as they rise to the surface. Fry doughnuts on each side until golden brown. Remove from hot oil, to drain on a wire rack. Dip doughnuts into the glaze while still hot, and set onto wire racks to drain off excess. Keep a cookie sheet or tray under racks for.

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