Friday, March 29, 2019

Wild Mushroom Soup with Turnip Pickled

The mushroom soup id one of my favorite soup all around!! This soup always tends to surprise you with variety 
of taste, the flavor twinkle between the diversity fo the wiled mushroom. 

Not to mention the mushroom you collect yourself form the nearby woods, it's normally the best flavor and taste you will ever get! But also to have those, you should know what you're bringing at the end of the day. 
Some of the wiled mushrooms are very dangerous to eat or to try. You must know the edible kinds before you cooke it. 
Here I used Three kinds of mushroom, Cremini, Shiitake and Purcine, those three make a good soup with great desirable aroma, I intended not to use any milk or creme at this recipe.
Adding at the end an extra touch of the pickled turnips and few cubes of Bulgarian Cheese. That made a huge difference then the typical normal mushroom soup. Also don't forge the extra drizzles of Truffle Oil, this mushroom soup is something you should try soon! Take my word, you will feel the spring season just started... sheers

Ingredients:


  • 4 Cups of chopped Mushroom
  • 1 Medium size of onion  julienne  
  • 3 Gloves of minced Garlic
  • 4 Cups of chicken broth
  • 1 Tspn of oregano
  • 4 Tbspn of olive oil
  • 1/4 Tspn fo nutmeg 
  • 1/4 Tspn of black pepper

Method:

Saute the Onion and the garlic for 3 - 4 min or till the onion become translucent. Then add the mushroom and  oregano, black pepper while you keep cooking for another 5 - 6 min. 
Take a small part, about one cup of the sauted mushroom and onion and put it aside.
Add the chicken broth to whatever left of the mixture, and put it in the blender for few at medium speed, till become smooth. Add the mushroom and onion you preserve, finally add the nutmeg and let it boil for one minute....Enjoy 


Vegetarian Falafel Veggie Burger Recipe - Food I Make

Falafel is very old traditional dish and sandwich at the Middle-East, some say the name Felafel, but I prefer Falafel as we originally pronounce it. Falafel's major ingredients is typically consist of chickpeas and other spices, however in Egypt it's made of fava beans instead of chickpeas and called "Taameah". Falafel is originally made for sandwiches, and here in the US served now in a plate with the sauce and vegetables all comes separately. what's in the sandwich, and what made it so great! Normally couple pieces of "Felafel", Tahini sauce, parsley, tomato and left"pickled turnip" the last item people some times eat it on the side.
People consider the falafel as the fast food of the Middl-Eastern countries, it's easy to make and healthy, so you find there are so many small restaurants, fast food places and food buggies, almost everywhere. Falafel wasn't widely introduced  in the USA till the last 15 or 20 years! Thus started being the king among vegetarians, probably for the same reasons: Healthy, delicious and easy to make. 

Ingredients:

  • 3 Cups of check peas soaked overnight 
  • 1 small bunch of parsley
  • 1 Mediume onion
  • 5 Gloves of garlic
  • 1 Tblspn of cumin
  • 1 Tblspn of coriander
  • 1 Tblspn of salt
  • 1 Tspn of cayenne
  • 1 Tspn of baking soda

Methode:

Soak the check peas over night or at least 6 hrs. Then in a mixer blender combine the parsley, onion and the garlic and mix it, tel became  smooth gravel, don't over mix them! add the the rest of the pieces , cumin coriander cayenne and the salt, then at the end add the baking soda, mix them all together well, cover the mixture and let it rest for one hour.
Heat good amount of vegetable oil in deep saucepan at about 350F chap in your hand the felafel as small patties "Please watch the video" and fry them batch till become golden brown, enjoy it with Teheni sauce, parsley, tomato and pickles.


Friday, March 22, 2019

Ratatouille Gratin Vegetable Recipe - Food I Make

Vegetarians Love Spring Veggie Gratin

The recipe changes from time to time, this last virgin is preferred now! However I add sometimes potato or artichoke. The idea of the tomato bed and covered with the olive oil bring the magic, mixed flavors of the vegetable, oregano and olive oil is fantastic! The cheese could be more or less, however I like it sometimes without cheese. Simple light dish could be served hot or cold.

Ingredients:

  • 1 Eggplant
  • 3 tomatos
  • 2 zucchini
  • 2 Tblspn of Tomato past
  • 5 Tblspn of olive oil
  • 2 Tspn of oregano
  •  5 cloves of garlic
  • 1 onion
  • 1/2 cup of gruyere cheese "optional"

Method:

Saute the garlic with olive oil for 1 min, add the shopped onion, stir for another 4 min, then add the tomato past and mix it with one cup of water and let it cook for 3- 4 min. 
Spread the mixture on even tray, cut slices Zucchini, eggplant and tomato. Arrange it all on the top of the sauce, bake cover at 350F for 30 min, uncover sprinkle the cheese if desired, and return to oven for another 10min.. Hop you enjoy it.

Yield: Medium tray, serving 4 - 6 


Thursday, March 14, 2019

Beets Avocado Fresh Salad with my Guitar Background

Spring Vegetable and Balsamic Dressing

Spring is almost here in Washington D.C. Top priority food to prepare is salad and salad and salad... No matter where you are or where you go, to the lake to the river or picnic, always salads fits. Noodle salad, tabouli, fettoosh, and greek salad one most be always ready to enjoy the food and the place as well!
Salads are easy to make, however the secret always is selecting the correct combination of greens with the right dressing and then you're good to go.
Here I used cooked beets and avocado with sweet pepper, the cheese was Halloomi, but other kind of cheese will work, as I did try it with Feta and tasted great!
The aged balsamic vinegar is a good choice always with similar kind of dressing, I mixed balsamic with olive oil, oregano and roasted sesame seeds, and finally black pepper.

Wednesday, March 13, 2019

Macaroni Cheese Recipe Gruyere Halloumi

Mac Cheese with My Guitar


We didn't make this dish often in the past, but my son loved it when he tried it first at school, I couldn't tell how did it taste there! Cz there are tons of recipes for this dish.
So I made mine, but I twisted the name for my son, so he may try it without comparing the taste to his first experience. As normally what you try first will become the standard and the best even if it wasn't the original!! So I called mine "Halloumi Macaroni Tray" and my son loved it!! Although later on he discovered the trick, but he still like mine even butter then the school's copy. I intended to add to the famous traditional Mac Cheese dish extra topping of Halloumi cheese, this cheese has a high melting point, with unique nutty flavor, and It's made of sheep and goat milk. This touch really made the difference for sure! The only thing not great, that the dish in the video here came out less moist then I wanted to be, therefore I tweaked the recipe for 3 cups of milk instead of 2 1/2 in the video, and that will do it perfectly. I hope you will give it a try.

Ingredients

2     Cups of macaroni
3      Cups of milk
1/2  Cup of Gruyere cheese
1/2  Cup of Cheddar cheese
1/2  Cup of Halloumi cheese
1/4  Cup of bread crumb
5     Tblspn of butter
2     Tbspn of flour
1     Tspn of paprika
1/4   Tspn turmeric

Method  

 Oil the water with dash of salt and cook the macaroni, after it's cooked place in strainer under cold water.  In a medium size pot, heat 3 tblspn of butter on medium heat, then add the flour, paprika and turmeric, stir for 2 - 3 min and then add the milk, sometimes at this step four with this amount of butter will make some lumps, not to worry whisking will resolve those completely, and you will have a less fat at the dish!
Add the milk and whisk the mixture till gets smooth and little thick, let it boil for one minute and then turn off the heat, and add the macaroni mix it well, then add half of the Cheddar and Gruyere cheese. 
Melt the butter and mix it with the bread crumb, then mix it together with whatever left from the cheese plus the Halloumi. Top it on the oven try and bake at 350 F for 10 - 15 min, till you get the perfect color topping! Enjoy   




Monday, March 11, 2019

Falafel Veggie Berger is Food of Heaven!

No meat or slaughtering.. may be that's why I said heaven!! Where suppose to be the most peaceful and safe place for all.. oh that's is a big introduction for the falafel, or some people still twist the name a little and call it "felafel" but no matter how you call it, it's a great dish and sandwich should everybody try. 
It's amazingly getting popular the last few years in the Washington D.C area, and people loved it, so now you find it every where at the big/small super market. 
I cal falafel the fast food virgin of the Middle East, we grew up on falafel, remember use to eat it twice a week at least. The small little shop near the school was own by "Hael Rad" the man Hael wasn't a business type of guy, rather a carpenter as in the back of his house, he use to sell bamboo and wood lugs, but he found his gold mine -I think- by selling the falafel sandwiches and chewing gums for the nearby elementary school. I don't think he was a good cook, as his wife use to hand him the falafel ready and hot from the small little delivery window connected directly to his house. 
The genius idea of his sandwiches, that you don't have to buy the whole sandwich, you may buy a quarter of the sandwich, something to fit you allowance for the day, like "quarter of pita bread and one piece of falafel inside with parsley and tahini sauce for topping"  and you're good to go.
Falafel is completely vegetable made of garbanzo or fava beans, with selected aromatic spices, storm your appetite before you start eating. Added to the flavor the pita bread vegetable and the great tahini sauce. We will have an excellent recipe for the Falafel next week hopefully will see you then. 

Saturday, March 9, 2019

Strawberry Blueberry Breakfast with Milk Cheerios


Cereal Healthy Diet Breakfast with Maple 


Nothing easier then adding the milk to cereal and start eating!! Soon will find it very boring, so having the right combination and ingredients gets little tricky sometimes at all type of food.. unless you're always in a harry and considering this satisfactory as something, you've used to it and never go wrong!! I like to add little other touches every now and then to add extra colors to the plate and make it always appealing.
Here is one of my colored cereal simple with strawberry, blueberry, dried cranberry and cinnamon. Then adding a generous amount of natural maple syrup.. I strongly recommend to give it a try, unless you're already did.  

Tuesday, March 5, 2019

Pizza Vegan Mushroom Leek Homemade شطيرة البيتزا الخضارية

Home Cooking Pizza Lower Calories

What is the secret about the homemade pizza!! It's the ingredients, yes and then the joy of making the pie, there is no place for profit here except the taste with good glass of wine. Mass production made everything and I said every thing mediocre not only in pizza, but also in guitar made and color paints!
I like the taste of the cheese in pizza, not only chewing it... here I used gruyere and some mozzarella. The sauce is easy to make with the garlic and olive oil, I normally add fresh basil to the sauce, but not with this recipe! I tended keep the harmony taste between the cheese against the mushroom and leek. 
I'ts always great to have the dough ready and homemade, as we had it in one of the recent recipe, if you ever try it with ready made dough from the market, please let me know how is the results.

Ingredients

  • Pizza dough
  • 8oz  Mushroom
  • 2 Cups of chopped leek
  • 1/2  Onion
  • 6 Tblspn olive oil
  • 2 Cloves of garlic
  • 2 Tblspn of tomato paste

Method

Cut the mushroom, leek and onion julienne or minced, sauté the onion with two table spoon of olive oil, just before golden colors, then add the mushroom and cook it for about 4 -8 min it depends how moist are your mushroom, however cooke it till evaporate  there liquid, now the time to add the leek and that doesn't need much to cooke, may be about 1 or 2 min only.
Another two tbspn of live oil add garlic, sauté for 1 min or 2 then add the tomato past and stir  for 30 sec.
Place the dough on dust a pizza peel with good amount of flour, then place the dough. Spread the tomato sauce, the leek and mushroom topping, then sprinkle with the cheese.
Bake at 450F at 8 - 10 min, hope you enjoy!