Tuesday, August 28, 2012

Simple Tuna Pasta Salad

Mustard and dill really add wonderful flair to 

the flavor of this simple salad. It's really very 

inexpensive to serve.


1    Package (7 ounces) small pasta shells or the one of your Choice , cooked and drained
1    Can (6 ounces) tuna, drained and flaked
1    Large carrot, shredded
1/4 Cup chopped Green onion
3/4 Cup mayonnaise
1    TBS lemon juice
2    Teaspoons prepared mustard
1    Teaspoon dill weed
1/2 Teaspoon salt
1/8 Teaspoon pepper


1- In a large salad bowl, combine the pasta, tuna, carrot and onion. Combine remaining ingredients, whisk until smooth.

2- Pour over pasta mixture , toss to coat. 

3- Cover and refrigerate for1-2 hours. 


Beignets de Carnaval or Bugnes

These French-donuts are very easy to do , often flavored with lemon peel or orange and sprinkled with icing sugar. They are Called Beignets de Carnaval or Bugnes or oreillettes This recipe will delight all ages on Snack time.


1   Cup and 3 TBS all purpose Flour ( you may need some more to get a smooth dough)
3   Eggs
3   TBS sugar
3   TBS butter (Softened)
1   Pinch of Salt 
1   Lemon Zest
Canola oil to Fry 
Icing sugar to Sprinkle 


1- in Large Bowl pour the Flour , form a well and add the Lemon Zest , Eggs , the Sugar, salt , and the Softened Butter .

2- Work with the fingertips adding the flour and form a ball of dough.

3- Wrap in foil and let set between 1 and 2 hours in the fridge.

4- Roll out the dough as thinly as possible with a rolling pin (5mm Max thickness).
Cut squares with a knife ( about 3 x 7 cm) or other forms according to your desire.

5- Heat a frying oil. Fry donuts on each side a few minutes (the time they are golden)
Drain on paper towels and let cool.

6- Sprinkle with icing sugar.

PS: We can put the vanilla, lemon zest and lemon juice or orange blossom water to vary the flavors, also use the cinnamon or a little honey to Drizzle ...It's up to you!

Thursday, August 23, 2012

Chicken Tikka Masala

An easy recipe for Chicken Tikka Masala Chicken marinated in yogurt and spices and then served in a tomato cream sauce.


For the Chicken Marinade:

  • 1    Cup yogurt
  • 1/2 Lemon Juice
  • 2   Teaspoons ground cumin
  • 1   Teaspoon ground Cinnamon
  • 2   Teaspoons cayenne pepper
  • 2   Teaspoons freshly Ground Black Peppers
  • 1   TBS minced fresh ginger
  • 4   Teaspoons salt, or to taste
  • 3   Chicken breasts, cut into bite-size pieces
4   Long skewers

For the Sauce:

1 Tablespoon butter
  • 1 Clove garlic, minced
  • 1 Jalapeno pepper, finely chopped
  • 2 Teaspoons ground cumin
  • 2 Teaspoons paprika
  • 3 Teaspoons salt, or to taste
  • 1 Can tomato sauce
  • 1 Cup heavy cream


1- In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, Ginger and  salt. Stir in chicken, cover, and refrigerate for 1 hour.

2- Preheat a grill for high heat.

3- Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side.

4- Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. 

5- Serve hot over Steamed Basmati Rice 

Sunday, August 19, 2012

Moroccan Stuffed Bread

This is a delightful version of Moroccan Stuffed Bread or Stuffed "Rghayef" like we say by Moroccan , i actually got the recipe from one of my friends and i really liked  the result , you can always make it with any kind of other Filling you like and Enjoy!.


For the Dough:
2   Cups of all purpose Flour
2   TBS Sugar
1   TBS Yeast
1   Teaspoon Baking Powder
1/2Teaspoon Salt 
Warm water to gather the Dough 

 2   TBS Butter & 1/4 Cup Canola oil melted together
 1     Egg Yolk

For the Filling:
1    Cup chicken Breast cut into Cubs
2    Shredded Carrots 
1    Copped Onion
1    Garlic Minced
2    TBS Parsley
1/2 Cup vermicelli (Socked in hot water and drained)
1    Teaspoon Salt 
1/2 Teaspoon Black Pepper
1    Teaspoon Ginger
1    TBS Olive oil


1- In Bowl Mix the Flour and Sal , and in the middle make a hole and pour the Yeast , Sugar and the Baking Powder and some water , and Cover, let it rest for some 15 Min.

2- Prepare the filling at this time , in a Pan pour Olive oil and Saute the Onion , Carrots , vermicelli , and Parsley with the Garlic and the spice together .

3- Go back to the First Mixture and pour little by little the warm water till you Obtain a Dough , Knead for some Min then Cover and let raise for 1 Hour .

4- When the Dough raise form Small balls and then stretch with the Butter and Oil into thin Circle then form a square and set aside , Following the same steps of making Mssemen.

5- start with the First formed square , stretch it and make the filling inside then gather it's Corners to the center and set aside into a non Stick Baking Dish.

6- Do the Same to all Dough squares then Lightly Press each square And  Decorate the Center with an Olive or a Preserved Jalapeno Pepper  and Brush with an Egg yolk.

7- Preheat the Oven at 350F and Cook for 30 min Or till Golden Brown on the Top.

Wednesday, August 15, 2012

Chewy Coconut Cookies

I always loved those Cookies , with their chewy texture and Coconut taste they are excellent , i'm glad that i can make them at home for my own.


1 Cup and 3 TBS lightly Ground Coconut 
1/2 Cup  & 1  TBS Sugar
1                     Teaspoon vanilla extract
3                      Egg white
 candied Fruits or cherries to decorate 


1- Mix the vanilla extract with the Coconut .

2- Mix the Egg white with your electric Mixer till obtainment of  a firm snowy Mixture , then start adding 1 TBS of Sugar at the time while u keep Mixing , This addition of sugar gives cohesion and consistency to the Mixed egg white , the texture at the end must be very Creamy and very Firm .

3- whisk your coconut and vanilla mixture with the Creamy Egg white with a wooden spoon.

4- then pour 1 full Teaspoon of the mixture in non-stick pan (or use non stick sheet) and decorate with a piece of candied fruits or cherries .

5- Bake at 350F for 15 to 18 min , or until they are lightly Brown.
Closely monitor the cooking because they cook so fast 
Let it cool before removing to your Plate .


Boccucce d'angelo

Those Italian Cookies are perfect For a tea Time , Normally they use Half candied cherries  for the decoration but i used little bit of strawberry Jam. 


1 & 1/2  Cup all purpose Flour ( you may need little bit More to get the dough)
13          TBS Butter (room temperature)
1/2         Cup Sugar
3            Egg yolks
candied cherries or Jam


1- Using an Electric mixer Cream the butter  and the Sugar very well. 

2- Add the yolks and mix well.

3- Finally add the flour gradually. Gently mix everything together and form a dough.

4- Then form small balls the size of a very small ball , then make a small hole with your finger in the middle of it .

5 -  Place on a baking Pan with parchment paper and decorate with candied cherries or little bit of the Jam . Bake on 350F for about 20 minutes. Closely monitor the cooking because they cook fast enough! They should be barely golden!


Monday, August 13, 2012

Asian Shrimp Noodle Soup

this is a Simple , Fast , Delicious and Healthy Recipe! 
Fun to eat it with the Chopsticks.


Rice Noodles
Green onions 
Seaweeds cut into Small Peaces ( i used the Ito-Wakame branches)
Olive Oil
1 TBS soy Sauce
1  Bay leaf
2  TBS ground Ginger root
Salt & Black Pepper to Taste
5-6 Cups of Chicken or vegetable Stock


1- Soak your Rice Noodles in warm water 

2- in a pan put some olive oil & Saute your green onions , Cabbage  then add your shrimp , Ginger root , Bay leaf ,Salt and Pepper , your Chicken or vegetable Stock , rice Noodles and bring to boil over medium heat  for 15 min then add your seaweeds and Soy Sauce , let boil for an other 5 min.

3- Serve Hot .

Moroccan Mini-Crackers (Dried Tomatoe Flavor)

Crackers or "Fekkas" by Moroccan language have been represented always by sweet or savory version , they are an ideal Option for a Soiree.
I choose today to put this Savory version of it , the crisp texture of those ones is accented by the richness of dried-tomatoes & Cumin.


50 gr   Soft salted butter
1          TBS cumin or (cumin seeds)
3 to 4   TBS cold milk
4           TBS dried tomatoes (that were pureed and blended with 1  TBS olive oil) 
1           Teaspoon dried thyme
1           Teaspoon salt
1/2        Teaspoon Black pepper
1/2        Teaspoon ground ginger                                         
1           Teaspoon Hot red pepper
1            Medium Egg 
1/2        Teaspoon baking powder
 2          TBS juice of fresh lemon
 2          Cups or more of all-purpose Flour to get a Dough 


1- In a large bowl, mix in all the ingredients except flour and milk.

2-Gradually, add flour and milk until you form a ball of dough not too moist, not too dry. Don't over knead the dough which should be slightly sticky.

3-Cover and refrigerate for at least 1 hour.

4- Divide the dough into very small equal balls, then shape each ball to form long bread sticks-like (very thin logs).  To suit Mini-Fekkas size, each dough stick should be as thick as 1 finger.

5- Cover and freeze the dough for 1 hour or more.

6- Remove 1 stick of chilled dough, working with one piece at a time and keep remaining pieces in the freezer.  Using Kitchen scissors or a knife, cut each log diagonally into very thin slices.

7- Preheat oven at 350°F

8-Transfer Mini-Fekkas on baking sheets, close but not touching, and bake for about 20 to 25 minutes .

9-Let cool completely and store in an airtight tin.



One of the most popular dishes in Korean cuisine, bibimbap is a nutritious rice dish of steamed rice and pre-cooked vegetables.
Bibm means 'Mixing' and Bap means 'Rice' in Korean.


(for 2 sevings)

2    Cups Steamed Rice let warm
1    Carrot in Julienne
6    Chopped mushrooms 
4    Chopped Green Onions in Julienne 
1/4 Copped  red Cabbage 
1/2 Cup or less bean sprouts
1    Cup Spinach
1   Dried Seaweed in julienne 
2   Eggs cooked over easy (Optional)
1/4Cup Ground beef
Sesame oil
Soy Sauce
Korean Red Pepper paste
1Teaspoon Sesame seeds
1 and 1/2 Teaspoon Cloves of garlic 
vinegar (rice or Apple vinegar if Available)
Salt & Pepper to taste


1- Marinate the beef:
in a bowl put the Beef & add 1/2 Teaspoon Soy Sauce + 1/2 Teaspoon Sugar +1/2 Teaspoon sesame oil+ 1 Glove minced Garlic + Pinch salt & pepper.
Mix well and set aside

2- Prepare the Sauce:
in a Small bowl combine: 3Tbs Red Pepper Paste + 1/4 Teaspoon Soy Sauce +1 Teaspoon vinegar + 1 Teaspoon Sugar + 1 Teaspoon Sesame oil + 1/2 Teaspoon minced Garlic + 3/4 Teaspoon Sesame Seeds.
Mix well and set aside 

3- Prepare the Vegetables & the Beef:

 -in a Pan over a medium Heat Cook your Marinated Beef stir until it's Totally Cooked & set aside.

 -Saute each of your vegetables in your Pan Except the seaweed with little bit of Sesame oil 1 Min or 2 Each or less (let them stay crunchy).

4- Serve your Dish :
In the center of your serving-Bowl put 1Cup of the warm Steamed rice and put each of your Cooked veggies in addition of the seaweeds in Julienne around it then Top with  1 TBS of your Cooked Beef and your Red Pepper-Sesame Sauce then the Egg if you like Eggs with the Bibimbap.
When ready to eat, mix all ingredients together , The bibimpap should be moist and not dry.

PS: Depending of your Taste, if your like your Dish to be more Spicy by adding more Sauce your can always Double the Sauce amount.
=> You can always Cook the Same way any other Kind of vegetables  Available in your Fridge or you like, you can even use some Lettuce leaves & Cucumbers in Julienne with no need to saute them.

Wednesday, August 8, 2012

Homemade Preserved Peppers

This is a Moroccan style Homemade Preserved Sweet peppers They are so Tasty & Already the smell that emanates from the jar makes you want to taste them before time.


1            Cup white vinegar
3 & 1/2 Cups Bell Peppers ( Green, red , yellow)
200 ml  Olive Oil 
2            Garlic Gloves
2             Bay Leaves
1 & 1/2  Teaspoon Sugar
Salt  to  Taste


1 - First clean & wash the peppers ,Carefully remove all the small seeds and the white Lines who are in the middle of each pepper ,Then slice it.

2- In a saucepan bring all ingredients listed : Vinegar , Olive oil , Garlic , Sugar and Salt and bring to boil, Then Turn off the Heat  add the peppers and leave 3 to 5 minutes.

3- Finally, after 3 minutes, put your peppers into small jars or in a large jar like me and pour the boiling liquid & Cover your Peppers.

4- Keep it well Close in your pantry For 3 to 4 days and the More we let them marinate the better they taste.

P.S: it serve to complement our pizzas or quiches or pies or Sandwiches. 
         No need to refrigerate 

Chicken Empanadas

There are so many different types of empanada fillings so in this one i Choose a recipe from Paula Deen , and i say it was Excellent.


1         Big Chicken Breast 
1         Cup Mexican Blend cheese
4         Ounces cream cheese, softened
  • 1/4      Cup chopped red bell pepper
  • 1         Jalapeno, seeded and chopped
  • 1         TBS ground cumin
  • 1&1/2 Teaspoons salt
  • 1/2      Teaspoon pepper


1- Preheat oven to 400 degrees F, and prepare a baking pan with a non stick cooking sheet.

2- Cook your chicken Breast in 1 Cup water with some Sage leaves , salt and black pepper , then when it's Cooked shred it into pieces.
3-  in Big bowl Combine the Chopped red pepper , Chopped & seeded Jalapeno , Mexican Cheese blend and the Cream cheese and Mix well with the Cumin , salt and Black Pepper .  

4- Unroll 1 Empanada Dough or (pie crust ) onto a lightly floured surface. Roll into a 15-inch circle. Cut out rounds, using a 3-inch cookie cutter. Re-roll dough as needed. Repeat procedure with remaining pie crusts, making 12 to 15 circles total. 

5- Arrange 1 round on a clean, flat surface. Lightly brush the edges of crust with water or egg yolk or flour and water creamy mixture . Place 1 heaping teaspoon of chicken mixture in the center of the round. Fold the dough over the filling, pressing the edges with a fork to seal. 

6- Repeat with the remaining rounds and chicken mixture. (Up to this point, the recipe can be made ahead and frozen for up to 1 month). Arrange empanadas on the prepared baking sheet , Brush with egg yolk or Milk before Baking for 15 minutes or until lightly Brown .

PS: you can always keep your chicken brought to use it in Soup or other Meal that require it   

homemade empanada dough

Making empanada dough is not  hard as it sounds, it's a pie crust Dough if you like , you can always make it on your own especially if you have a food processor, and even if you don’t it is still pretty easy because the dough should not be overworked and requires minimal kneading.

Ingredients :

(for 15 medium size or 25 small empanada discs)
3            Cups all purpose flour
1/4         Teaspoon salt
1 & 1/2  Sticks unsalted butter , cold and cut into 12 pieces
1             Egg
4 to 5     TBS Chilled water


1- Mix the flour and salt in a large bowl.

2- Add the butter, and Mix with the Flour with your hand to have crumbly mixture , then add  egg and water until a clumpy dough forms.

3- Form a ball and chill in the refrigerator for about 30 minutes   ( i gently rub some flour on my dough to not stick) 
4- Roll out the dough into a thin sheet and cut out round disc shapes for empanadas (use round molds or a small plate).

5- Use immediately or store in the refrigerator or freezer to use later.

PS: your Discs should be really thin.

Tuesday, August 7, 2012

Moroccan Potato Tortilla

Potato Tortilla Originally is a Spanish Dish adapted by the Moroccan Cuisine by adding a Moroccan Touch of Flavors to it , It is also called Tortilla de Patata or Potato Omelet.


4   Large Potatoes Peeled and cut     into Small Cubes 
1   TBS  Chopped Cilantro
3    Large Eggs beaten with 2 TBS Milk
1    Medium chopped yellow Onion saute in 1 TBS olive oil
2    Teaspoon Salt (Not Full)
1/4 Teaspoon Cumin
1/4 Teaspoon Paprika 
Pinch of Black Pepper


1- Fry your Potato Cubes into some canola oil until lightly Brown,   then set aside to drain .

2- in Big Bowl Combine Cilantro , salt & Pepper , Paprika & the fried Potato Cubes.

3- Mix well then Add the Beaten eggs with the 2TBS Milk , and Mix.

4- Pour into non-stick baking Pan and Shake to Flat the potato Mixture into the Dish.

5- Preheat the Oven into 400 F , Bake for 15-20 min .