Monday, January 13, 2014

Creamy Chicken Soupe

This is the Best Chicken Soup i Ever made until now  so Creamy and Healthy In Cold Weather !!


    1    Tbsp olive oil
    1    Medium yellow onion
    1   Tbsp minced garlic
    1/2 lb. carrots, sliced
    1/2 bunch celery, sliced
    1    lb. chicken
    1    whole bay leaf
    1    Tsp dried oregano
    1    Tsp dried thyme
    to taste cracked pepper
    1-2 Tsp (to taste) salt
    1    Cup Brown rice 

    6   Cups water
   1/3 bunch fresh parsley

 for the Creamy Mix:
    2   Tbsp butter
    2   Tbsp all-purpose flour
    2   Cups whole milk


1- Heat the olive oil in a large pot over medium heat. Meanwhile, dice
the onion (and mince the garlic if using fresh rather than pre-minced). Add the onion and garlic to the hot oil and saute until tender (5 min)

 2- If using fresh carrots and celery, clean and slice them while the onions are sauteing. Add them to the pot and cook for about 5 minutes more.
  3-  Add the chicken breast (whole), bay leaf, oregano, thyme, cracked pepper, dry rice, and 6 cups of water to the pot. Do not add salt yet. Bring the pot up to a boil over medium high heat, then reduce the heat to low and let simmer for one hour.

 4-  Near the end of the hour, begin to make the creamy milk mixture. In a small pot, melt 2 Tbsp of butter over medium heat. When it is fully melted, whisk in 2 Tbsp of all-purpose flour. Cook and stir the butter and flour mixture for two minutes. Whisk in the milk and allow it to come up to a simmer, whisking occasionally to keep it from scorching on the bottom. Once it reaches a simmer, it will have thickened slightly.
5- Carefully remove the chicken pieces from the soup and shred or dice with a knife and fork. 

6- Rinse and chop the parsley. Add the parsley and the thickened milk mixture to the soup. Season with salt to taste. I used about 2 tsp of salt, but start with a little and add more as needed. I also added a touch more pepper at this point. Serve hot!


Sunday, December 1, 2013

Moroccan stuffed roasted Chicken

This is an other way for Roasted Chicken In Morocco But This time it is Stuffed With a Mix of Couscous and Almonds and dry Fruits .. That made it Little bit More Special For Holidays ( Eid el Fitr) !..


1    whole little Chicken washed and Drained 
2/3 Cup Precooked Couscous 
2    Tablespoon of Orange Blossom water
1/2 Cup Boiled Almonds ( take the skin off then Roste them and Ground Them)
1/3 Cup dry Fruits of your Choice ( I Choose Dry Raisins)
1/2 Cup of Powdered Sugar ( depend on how sweet you like it) 
1    Teaspoon Ground Ginger
4    Tablespoon Butter divided
1    Deiced Yellow Onion
1    Teaspoon Salt 
1/2 Teaspoon Ground cinnamon
1/4 Teaspoon Black pepper 
1/4 Teaspoon of Pure Saffron 
1/4 Teaspoon of Turmeric 


The Stuffing :

In a Bowl  Mix the Couscous with pinch of salt to taste , Butter , Almonds , Raisins , Sugar , Orange Blossom water , and Cinnamon Stuff your Cleaned Chicken and sew it so it will not Open while Cooking . 

The Sauce: 

1- In a big pan Cook the Diced Onion in 2 Tablespoon Butter Until it Caramelize.

2- Add the Stuffed Chicken and Sprinkle the Spices on The Top, Let it Cook for 10 Min and then add 1 Cup of water and Cook for and other 30 Min And don't forget to Turn it on the Side every 15 min.
3- After 30 Min Your Chicken Should be Ready to Go to the Over .

4- Transfer you Chicken into the Oven Pan, Cook Until well Browned for 30 to 35 Min and serve Over the Sauce with Bread and Home made Chips also a Salad of your Choice.


Monday, July 29, 2013

Homemade Naan

Naan Bread is basically just an Indian style flat bread..
It is soft, pillowy, full of lovely bubbles and so extremely versatile. .You can eat this along side of a meal to sop up gravies and Sauces, you can make flat bread sandwiches with it, top it with tomato sauce and cheese for a quick personal pizza, use it in place of tortillas for quesadillas…& so many possibilities!!


   2     Teaspoon dry active yeast
    1    Teaspoon sugar
    1/2  cup water
    2 &1/2 or 3 cups flour
    1/2  Teaspoon salt
    1/4  cup vegetable oil  or Olive Oil
    1/3  cup plain greek yogurt
    1 large egg 


1- In a small bowl, combine the yeast, sugar and water. Stir to dissolve then let sit for a few minutes or until it is frothy on top. At that point, stir in the oil, yogurt and egg until evenly combined.

2-  In a medium sized bowl, combine 1 cup of the flour with the salt. Next, add the bowl of wet ingredients to the flour/salt mixture and stir until well combined. Continue adding flour a half cup at a time until you can no longer stir it with a spoon (about 1 to 1.5 cups later).

3-  At that point, turn the ball of dough out onto a well floured counter top. Knead the ball of dough for about 3 minutes, adding flour as necessary to keep the dough from sticking. The dough should be smooth and very soft but not sticky.

4- Loosely cover the dough and let it rise until double in size (about 45 minutes). After it rises, gently flatten the dough and cut it into 8 equal pieces. Shape each piece into a small ball by stretching the dough back under itself until the top is smooth and round.

5- Heat a large, heavy bottomed skillet over medium heat and spray lightly with non-stick spray. Working with one ball at a time, roll it out until it is about 1/4 inch thick or approximately 6 inches in diameter. Place the rolled out dough onto the hot skillet and cook until the under side is golden brown and large bubbles have formed on the surface . Flip the dough and cook the other side until golden brown as well. Serve plain or brushed with melted butter.


Sunday, June 23, 2013

Sausage Pasta

It is been long time that i didn't Post any of the New recipes .. the other day i tried this Creamy sausage Pasta it is simply Delicious and satisfying.


8 Ounces Penne Pasta or any other Kind of Pasta you Like 
Sausage of your Choice
1/2 Cup Heavy Cream
2 Cups Vegetable or Chicken stock ( I used vegetable Stock)
1/2 Can tomato sauce 
1 cup mozzarella Cheese 
1 Tablespoon Olive oil 


1 - Cook pasta in large pot of boiling water , after it is fully Cooked Drain it .

 2 - Heat oil in a heavy skillet over medium heat Then Add sausage and Cook until sausage is no longer pink, stirring frequently, about 7 minutes.

3 - Add tomatoes, cream, and salt , Simmer until mixture thickens slightly, about 4 minutes Then add the Mozzarella.

4 - Bring sauce to a simmer.

5 - Add pasta to sauce and cook until pasta is heated through and sauce thickens, stirring occasionally, about 2 minutes.

6 - Sprinkle with parsley , and Serve .


Italian Chicken Pastina

This Pasta Dish is really Good , I got the recipe online and it was the first Chicken pasta dish that i found really nice , i add some spices to it and i skipped using the Bread Crumbs .


1 Cup Pastina pasta (or any small pasta) 
2 Tablespoons olive oil
1 Cup cubed chicken breast 
1 Clove garlic, minced
1 Can diced Flavored tomatoes with juice 
1 Cup shredded mozzarella
1/4 Cup chopped fresh flat-leaf parsley
1/4 Teaspoon  salt
1/4 Teaspoon freshly ground black pepper
1/8 Teaspoon ground ginger 
1/4 Teaspoon of paprika
1/4 Cup cheese mix
1/4 Cup grated Parmesan
1 Tablespoon butter, plus more for buttering the baking dish


1- Preheat the oven to 400 degrees F.

2- Bring a medium pot of salted water to a boil over high heat. Add the pasta and cook until just tender, stirring occasionally, about 5 minutes. Drain pasta into a large mixing bowl.

3- Meanwhile, put the olive oil in a medium saute pan over medium heat. Add the chicken and cook for 3 minutes. Add the onions and garlic, stirring to combine, and cook until the onions are soft and the chicken is cooked through, about 5 minutes more. Put the chicken mixture into the bowl with the cooked pasta. Add the canned tomatoes, mozzarella cheese, parsley, salt, ginger, paprika and pepper. Stir to combine. Place the mixture in a buttered 8 by 8 by 2-inch baking dish. In a small bowl mix together the cheese mix and the Parmesan cheese. Sprinkle over the top of the pasta mixture. Dot the top with small bits of butter. Bake until the top is golden brown, about 30 minutes.

Moroccan Mallow Salad with Lemon Juice and Olives - Bakoula

Common mallow (khoubiza or bakoula) grows wild in Morocco, and it's not unusual to see people gathering the leaves from fields.. They're also sold in large bunches in the markets . The leaves are chopped, steamed and then sauteed with olive oil, spices, olives and preserved lemons. The resulting cooked salad is eaten as a dip with Moroccan bread.
I Used in here some Greens and spinach leaves since i don't have any mallow so The nutrition is high and the result is the Same.  

Ingredients :

1/2 lb. (250 g) mallow leaves or a Mix of Collar Greens and spinach, stems removed (about 8 cups, packed)
1/2 cup olive oil
1/2 cup chopped parsley or cilantro, or a mix
4 cloves garlic, finely chopped or pressed
1 1/2 teaspoons paprika
1 1/2 teaspoons cumin
1/2 teaspoons salt, or more to taste
1/4 teaspoon cayenne pepper
1 to 2 tablespoons lemon juice
1 handful of red or Green olives


1- Wash the mallow or the Greens and spinach leaves Mix very well several times in a large bowl of water. Drain thoroughly. Finely chop the leaves, place them in a steamer, and steam over simmering water for 15 to 20 minutes, until the leaves darken and are tender.

2- Squeeze out any excess liquid from the steamed leaves, and transfer them to a skillet. Add the remaining ingredients (except for the olives), stir to mix, and saute over medium heat for 5 to 10 minutes, until the parsley is wilted and the flavors have blended. Adjust seasoning if desired.

3- Serve warm or at room temperature, garnishing the salad with the olives and preserved lemon rinds if u have any.

Saturday, April 13, 2013

Home made Calzone

Calzones are a favorite in any house, not only for a relaxed weekend dinner but also for wrapping up, freezing, and eating for lunches or Dinners all week ...

This recipe is so Simple and Tasty !


For The Pizza Dough:

2    Cups of all-purpose Flour
2    TBS powdered Milk 
1    Teaspoon Salt 
1    TBS Yeast 
1    TBS Olive Oil
1    TBS Sugar
Warm water to gather the Dough

For the Filling :

Tomato Sauce ( Can )
Fresh or Dried Garlic 
2 Cups shredded Mozzarella Cheese 
 Mushrooms as needed 
Pepperoni as needed 
Black pepper 
2 TBS Dried Oregano 
Egg yolk 


1- Form your Pizza Dough : add the sugar on the Yeast in a Bowl Mix with 1/4 Cup of warm water and let it rest to Foam , then in an other Bowl pour the Flour with the salt and the Olive oil and the powdered Milk Mix and Add the Yeast Form and Mix with some more warm water to Form your Dough then  let it aside to Rise for 1 hour Covered in Plastic Bag in warm Place .

2- After your Dough is Ready Divide it on equal 2 balls , Rub some Flour on Each so You can Roll Each one in Circle using a Rolling pin , put it on your Oven pan with a non stick paper on , Then in the Half of it pour some tomato Sauce , sprinkle some salt Black pepper and some Dried Garlic on , add Mushrooms , then the 1 Cup Mozzarella cheese , sprinkle 1 TBS dried Oregano and then Add the pepperoni on the Top .

3- Fold the other half of the Dough over the Filling and Close the edges by folding with your fingers or using a fork .

4- Brush the Top with the Egg Yolk and using a toothpick make a little holes on the Top to allow the air to circle in your Calzone and not form bubbles while Cooking.

5- Cook in The oven on 350 F for 30 min or Until the Top is Golden Brown.