Aug 16, 2011 | From my Kitchen
So it’s the holy month of Ramadan, I though this time I would post a recipe that’s both light and suitable for the occasion. This version of rice pudding is good as a night snack before the fasting hours begin, not only that, its extremely easy and fast to prepare.
You will need:
1/2 cup rice (short grain)
1 1/2 cups water
12 TBS fat-free powder milk*
2 TBS cornflour
4 cups of water
4 TBS sugar
4 TBS orange blossom water (ma zaher)
Wash the rice thoroughly and drain, put in a pot with the water till boiling, lower the heat and wait for the rice to become soft (around 15 min).
In a separate bowl mix the powder milk, corn flour, water, and sugar, then add the mixture to the cooked rice. Keep stirring till boiling. Add the orange blossom water and continue stirring till the mixture thickens.
Pour into 6 glasses and put in the fridge, serve cold.
You can decorate with ground pistachios.
Calories: 147
* you can exchange 12 TBS f powder milk and 1 cup of water with 4 cups of fat free milk.
Bon Appétit!
Jun 24, 2011 | blog, From my Kitchen
Well it is summer season already, not only do we not have time to cook, as most of us are vacationing, we need to eat something light, healthy, easy to make, and most probably have its ingredients lying in our kitchen anyway.
This linguine is one of my favorites it literally takes 10 minutes to prepare and that’s just due to the time cooking the pasta takes.
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May 18, 2011 | From my Kitchen
It’s the 19th of the month again and time for an easy recipe from my favorites, actually it was one my best friend and I abused during university years, and now the addiction has been transferred to my kids.
This is a basic Mac and Cheese recipe but I tend to use different shapes and try lighter versions to not be eaten up by any guilt.
Ok get your pots ready, I am sure most of you have these ingredients ready, it only takes 15 minutes, pasta cooking time included!
What you will need
1 package of Pasta of any kind, here I chose the extra large shell type called Paguri
1 tsp of Olive Oil
Mushrooms you can use fresh or canned, depends on what you have
300 ml Cream, here I used the light version for a lighter meal
8-10 Cheese slices, I used the light version, it is preferable you use real cheese if you don’t mind the calories
Fresh black pepper
A pot of boiling salted water
Instructions
Boil pasta according to package directions the drain. In the pot drizzle the oil then add the mushrooms and sauté for a while, add the cream and stir on low heat. Start adding the cheese slices one by one and stir till melted. Drop in the pasta, grate some fresh pepper and Voila!
That’s it, if you have parmesan or fresh basil add them to your dish for additional zest!
Bon Appétit!
Mar 19, 2011 | From my Kitchen
It is known that Lebanese and the Middle Eastern cuisines in general use lentils in many of their recipes. Variations of soups, salads, and dips can be made with this wonder food. My personal favorite is the Lentil soup (flat greenish one) with added pasta to make it a full meal that is healthy, light, and extremely tasty. All members of the family will love it.
For this recipe you will need:
2 cups lentils/ the flat greenish kind picked and washed
1 onion finely chopped
Water (try to fill the pot to 3 quarters, you might need to add more later on)
3/4 cup small pasta, here I used Conchigliette a small shell like pasta
3 Chicken stock cubes (this will replace salt)
1 TBS ground cumin
1/2 tsp ground cinnamon
1/2 tsp 7 spices
1 lemon squeezed on the side to add optionally to individual bowls
Instructions
As a first step boil the lentils and combine with the onions, wait until lentils are soft. The good thing about this specific type of lentils is that it cooks quickly. Add the spices, the chicken cubes, and the pasta which will need around 8 minutes to cook. You might need to increase hot water since the pasta will be absorbing a large amount. Make sure the water you add is already hot, in case there are any undone lentils, cold water will halt their cooking.
Stir and taste, you might want to add some salt according to taste. Serve in individual bowls hot, you can a dash of squeezed lemon depending on preference.
The lemon will serve as a flavor booster and a source of vitamin C that will further aid the absorption of iron in the lentils.
Enjoy !!
Feb 19, 2011 | From my Kitchen
This has to be the easiest and fastest Chocolate Chip cookies recipe ever. I would go through the “from scratch” versions but most of the time I am in a hurry I try to make up the use of cake-mix by using omega 3 fortified eggs and additional ground walnuts to minimize the “unhealthy” factor.
For this recipe you need:
1 box of yellow cake mix
2 eggs (free range or omega 3 versions are preferred)
1/3 cups butter softened (I use Lurpack light and sometimes combine with Elle & Vire 75% fat-free)
1/3 cup ground walnuts
1 packet semi-sweet chocolate chips
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Oct 19, 2010 | From my Kitchen
My blog is 2 months old already, I would like to celebrate with you by posting this really easy and tasty recipe anyone can do at home.
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