Preheat the oven to 325°F (165°C), and butter a loaf pan.
Mix the dry ingredients (flour, salt, baking powder, baking soda, and cinnamon) together in a bowl.
In another bowl, stir sugar, oil, yogurt, vanilla, and eggs until well mixed.Fold the dry ingredients into the wet ingredients just until combined.
Then, Stir in zucchini and oatmeal until well combined. Pour batter into prepared pan.
Bake for 45 to 60 minutes until a toothpick inserted comes out clean. Remove the pan from the oven and allow it to cool for 15 minutes. Then, puts the loaf on a cooling rack to cool completely. Slice and serve.
1 pound ground beef 1 egg, beaten 1/2 cup bread crumbs 3 tablespoons grated Parmesan 1 tablespoon dried parsley 2 garlic cloves, chopped Salt and pepper
Sauce:
3 tablespoons extra-virgin olive oil
3-4 garlic cloves, crushed
1 small onion, finely chopped
1 (28 ounces) can crushed tomatoes
2 tablespoons tomato paste
1/2 teaspoon black pepper
1/2 cup chopped parsley
Some fresh basil leaves, thinly sliced, or 1/2 teaspoon dried basil
Directions:
Place water over the stove at a high heat. Once the water reaches a consistent boil, put pasta in the water and stir. While the pasta is tender, drain in a strainer. Return the pasta to the pot, and keep it warm.
Mix the beef, egg, breadcrumbs, cheese, garlic, parsley, salt, and pepper.
Shape the meat into your desired size (1 1/2 inches), and fry on a medium heat.
Put a deep skillet over moderate heat. Heat the olive oil.
Add the finely chopped onion. Cook until translucent.
Add the crushed tomatoes, tomato paste, garlic, pepper, and herbs. Bring to a simmer. Reduce the heat, and cook for about ten minutes. Add the meatballs to the sauce, and pour some sauce over them. Cook the sauce along with the meatballs for ten more minutes. Reduce the heat completely, and keep the sauce warm.
Put the pasta and the meatball sauce in two different serving bowls, and serve them separately. Place pasta on your plate. Top with meatballs, sauce, extra grated cheese, and parsley.
2 tablespoons olive oil
2 medium eggplants, thinly sliced
1 zucchini, sliced
1 potato, sliced
1 small onion- diced
2-3 garlic cloves, chopped
5 to 6 whole fresh tomatoes- chopped
1/2 (14.5 ounces) can lentils, drained
1/4 cup chopped fresh parsley
1 tbsp chopped fresh dill or 1/2 tbsp dried dill
1 teaspoon dried oregano
1/2 tsp cinnamon
Salt and ground black pepper
3/4 cup crumbled feta cheese
béchamel sauce
2 tablespoons all-purpose flour
1 3/4 cups milk
salt and pepper
1/8 tsp ground nutmeg
1 egg, beaten
1/3 cup grated Parmesan cheese
Directions:
Preheat oven to 375 degrees F (190 degrees C). Peel the eggplants, potato, and zucchini. Slice them into small pieces.
Heat oil in a big skillet. Cook the vegetables (eggplants, zucchini, and potato) in oil until lightly browned on both sides. Remove them from the oil and put them on a paper towel. Add the onion in reserved oil and cook until tender. Add garlic, chopped tomatoes, cooked lentils, oregano, cinnamon, dill, parsley, salt, and pepper, stir well. Cover, and reduce heat to medium. Let the mixture cook for 10-15 minutes until tomatoes are soft. On the bottom of a 13x9 inch baking dish, Layer about 1/2 of the eggplant, 1/3 of the zucchini, 1/2 of the potato, and 1/2 of the feta. Spread the lentil mixture evenly over vegetables; Finish with a layer of the remaining roasted vegetable slices (potato, eggplants, and zucchini). Sprinkle with remaining of feta cheese.
Cover and bake at 375 degrees F for 20 minutes. In a medium saucepan, heat the butter until melted. Add the flour and cook until the mixture turns into a light golden color. Add the hot milk to the butter mixture, whisking constantly until very smooth. Bring to a slow boil. Remove from heat, season with salt, pepper, and nutmeg; cool for 5 minutes, and stir in beaten egg. Remove from the oven, Pour sauce over vegetables and Sprinkle 1/3 cup grated Parmesan cheese on top of the sauce. Bake, uncovered, for another 25 to 30 minutes, or until the top is golden brown. If the top is not brown, turn on the broiler and broil for a minute or two.
1 tea bags
1/4 cup sugar
2 cups cold water
1/2 cup loosely packed fresh mint
1/2 (6-oz.) can frozen lemonade concentrate
Garnish: fresh citrus slices
Directions:
On the stove, bring 1/5 cups water to a boil.
Remove the pot from heat, and add tea bags and fresh mint. Cover it for 15 minutes.
Remove tea bags and mint. Stir in sugar until dissolved.
Pour tea into a container, and stir in 2 cups cold water and lemonade concentrate. Serve over ice. Garnish with fresh citrus slices.
My Notes:
It is one of the Perfect drinks during the hot summer days.
It is not too sweet.
Don't skip the mint or the lemon/lime/orange slices. They make the drink.
1 cup water 1/2 pound pitted dates, diced 1 teaspoon lemon juice 1 1/2 cups rolled oats 1 1/2 cups flour 1/2 teaspoon baking soda 1 teaspoon baking powder 1 cup brown sugar 1 cup margarine or butter, softened
Directions:
Preheat oven to 350 degrees F (175 degrees C).
Combine the water and dates in a small pot. Mix them over low to medium heat until the dates soft and thickens. Stir in one teaspoon lemon juice and remove from heat to cool down.
In a large bowl, combine all dry ingredients (oats, flour, brown sugar, baking soda, and baking powder). Mix in the margarine until crumbly. Spread half of mixture into well- greased 8 x 12 pan and press down evenly. Over this, evenly spread the date mixture. Crumble the remaining oat mixture over the top of the dates.
Bake for 25 to 30 minutes in preheated oven, or until golden brown. Cool before cutting into squares. My Notes:
It is very easy to make this dessert. Its taste also is very good.
The juice of one lime, or two tablespoons lemon juice
1/2 cup diced onion
3 tablespoons chopped fresh cilantro 2 tomatoes, diced 1 garlic clove, minced Sea salt to taste
1 pinch ground cayenne, or black pepper (optional)
Directions:
In a medium bowl, Combine mashed avocados, lime juice, and salt. Add all the other ingredients; onion, cilantro, tomatoes, and garlic. Once all the ingredients listed above are mashed, add the cayenne pepper. Mix all the ingredients well. Refrigerate 1 hour for the best flavor, or serve immediately.
My youtube video shows you simple step by step instructions on how to make this delicious avacado salad
7- 8 romaine lettuce leaves- rinsed, dried, and chopped 2 tomatoes, chopped One cucumber, sliced into thick moons ½ green pepper (bell pepper), chopped Some feta cheese, cut into small cubes 7-8 black olives 2-3 walnuts- chopped into small pieces 1/4 cup dried cranberries Half lemon, juiced Sea salt to taste Two tablespoons olive oil
Directions:
Whisk the olive oil, lemon juice, and salt, together in a small bowl. Combine all the ingredients together in a large salad bowl. Pour mix dressing over salad, toss and serve.
My Notes:
If you like your salad dressing to have a sourer taste, juice one lemon.
You can also use 7-8 cherry tomatoes instead of one large tomato.
For the salad dressing, you can purchase your favorite salad dressing and use it in this salad.
