Mashed Potatoes

(Original recipe makes 3 servings)

 

Ingredients:

4 big Russets potatoes. (Almost 600 g)
3Tbsp. heavy cream
2-3 Tbsp. milk
2 1/2 Tbsp. (35 g) butter
1 clove garlic, minced
Salt and Pepper
Parsley or chives to garnish

Directions:

Place the potatoes in a medium pot. Pour cold water on the top of the potatoes until the water covers the top of the potatoes. Place the lid, turn on the heat to the high and bring the water to a boil. Reduce the heat and let the potatoes cook completely. When the potatoes are done, drain the water, peel the potatoes and put them into a medium bowl. Warm up the butter, heavy cream, and milk together on the stove. Pour the mixture over the potatoes. Add garlic, salt, and pepper. Mash the potatoes with a potato masher until all the potatoes become smooth. Transfer the mashed potatoes to a serving bowl, garnish with parsley or chives, and serve.

My Notes:

• To cook the potatoes, always use cold water. Using hot water in the begging, gives you unevenly cooked potatoes in the end. 
• The best potatoes for mashing are russets, Yukon golds, and Yellow Finns potatoes. Russet potatoes have a higher amount of starch, which is a necessary aspect of making this dish. They also absorb the butter and cream better when compared with other kinds of potatoes. In addition, they give you a fluffy and light texture than a gluey and gummy one after mashing. Yukon golds are the second best potatoes. They have a golden color with a buttery texture, which makes them a good option. Yellow Finns Potatoes are not perfect by their own, but, if they combine with russet potatoes, they make a beautiful mashed potatoes. 

• You can serve this delicious side dish beside your favorite meats and cooked vegetables.
• Don’t over mash the potatoes. Over-mashing the potatoes will give you a gluey texture than fluffy one.
• For many people, mashed potatoes is a simple and basic side dish that can be used beside their meats and other vegetables. It is not always like that. You can add many other ingredients to this simple side dish to change the taste or even the texture. Some Ingredients such as cheddar cheese, roasted garlic, sour cream, and cream cheese are the best option that you can add to your dish

Corn Salad with Bell Peppers

(Original recipe makes 5 servings)

Ingredients

2 ½ cups frozen, canned, or fresh corn (cut from 2 ½ large ears)

Half of a red bell pepper, seeded, cut into small pieces

Half of a green bell pepper, seeded, cut into small pieces

Half of a medium tomato, seeded, cut into small pieces

1 green onion, cut into small pieces

2 ½ tablespoons red wine vinegar

½ tablespoon brown sugar

1 tablespoon olive oil

1/2 teaspoon dried oregano

Salt and black pepper

Directions:

In a medium salad bowl, combine the corn with the red and green peppers, tomato, and green onion.

In a small bowl, whisk together the red wine vinegar, brown sugar, olive oil, dried oregano, salt, and pepper. Pour the salad dressing on the top of the salad. Toss all the ingredients well. Chill the salad for 1 hour and serve it.

My Notes:

If you are using fresh corn, cook corn in a large pot of boiling water for 4 to 5 minutes, drain, and rinse with cold water.

Strawberry Sorbet

(Original recipe makes 5 servings)

Ingredients:

1 cup water
2/3 cup sugar
2 cups (16 ounces, or 450 ml) crushed fresh strawberries
1/2 cup watermelon juice

Directions:

In a small saucepan, combine sugar, and water. Put the mixture over a medium heat, stir until sugar completely dissolves. When the mixture comes to a boil, stop stirring, reduce the heat, and let the syrup stay over a low heat for 5 more minutes. In the end, turn off the heat, and put the saucepan aside to cool off for 10 minutes.

Meanwhile, wash the strawberries, remove the stems, and use a blender, or a food processor to crush them. 

In a medium bowl, combine the strawberries, syrup, and watermelon juice. Pour the mixture in a medium loaf pan, cover, and put it in the freezer for 4 to 5 hours. Every two hours, check the mixture, and stir it with a fork, or spoon. After 5 hours, it is ready to be served

Okra Stew

(Original recipe makes 3 servings)

Ingredients:

2 tablespoons olive oil (or vegetable oil)
1 medium onion, finely chopped
2/3 lbs. (280 g) cubed lamb or beef stew meat
1 garlic clove, minced
1/2 tsp turmeric
1/4 tsp ground cumin
1 tbsp. tomato paste
Salt and black pepper
2-3 tbsp. lemon juice
1/4 tsp ground cinnamon
1/2 lbs. okra

Directions:

Heat the oil in a large cooking pot over medium heat. Stir in the onion, and cook for 2-3 minutes or until tender. Add the meat, and cook until the meat starts to brown (about 10 minutes).

When the meat color becomes brown, add garlic, turmeric, ground cumin, tomato paste, salt, and pepper. Cook for 2 more minutes until all the ingredients mix well with the meat.

Add enough boiling water to cover the meat, cover, and cook the meat on medium- low heat until it gets tender. Check from time to time, if you need to add more water.

Meanwhile, cut the stems off the okra, rinse and put aside.
When the meat is completely cooked, and has 1-2 cups juice left (if it has more than 1-2 cups juice, let some of the juice evaporate before adding the okra), add the okra, cover, and let the okra cook for 10-12 minutes. In the end, add ¼ teaspoon cinnamon and lemon juice. Taste, and adjust the seasoning (salt, pepper, and lemon juice). All done. Serve with rice, and your favorite salad

My Notes:

• I know there are plenty of different recipes. Many people add other ingredients to the dish such as potatoes, tomatoes, eggplant, zucchini, and split peas. I decided, this time, to keep it very simple. In the future, I will add different kinds of okra stews to my collection

• When you add the okra, don’t cook it more than 10- 12 minutes. The okra cooks very fast, and it will lose its shape.

• Cook the okra as the whole. Do not cut the okra into smaller pieces. It gives you a gooey stew at the end.

• When you’re shopping for the okra, always buy small and tiny ones. Those big ones are hard and chewy.

• Many people do not know how to use this kind of vegetable. This recipe is one of the easiest recipes that gives you this choice to try this vegetable.

Black Bean Salad

(Original recipe makes 4 servings)

 Ingredients:

1 15-ounce can black beans (or 1 ½ cups), rinsed and drained
1 cup canned corn or fresh corn
1 bell pepper (either yellow or orange), seeded and chopped
1 medium tomato, seeded and chopped
1 clove garlic, minced
2 green onions (or ½ of a small red onion), chopped
1 teaspoon salt
1/2  teaspoon black pepper
1/2 tablespoon sugar
4 tablespoons extra virgin olive oil
5 tablespoons fresh lemon juice
2 tablespoons chopped fresh cilantro
1 Hass avocado, chopped

Directions:

In a large bowl, combine the black beans, corn, bell pepper, green onion, tomato, and one tablespoon of cilantro.

In a separate small bowl, whisk together minced garlic, salt, black pepper, sugar, olive oil, and lemon juice.

Pour salad dressing on top of the salad, and mix very well. Taste, and adjust the seasoning (salt, pepper, and lemon juice). Chill for 1 to 2 hours in the refrigerator. Right before serving, add chopped avocado. Mix gently. Garnish salad with 1 remaining fresh chopped cilantro. Serve immediately.

My Notes:

• This is one of my son’s favorite salads.
• If you like to use dried beans, use ½ of a cup, and cook them with adequate boiling water, drain, and rinse under cold water.
• If you are using fresh corn, you need to use 1 1/2 ears corn. Cook corn in a large pot of boiling water for 4 to 5 minutes. Drain, and rinse with cold water.
• This salad is one of the best options to use beside your summer BBQ.

Chicken Tikka Kebab

(Original recipe makes 4 servings)

Ingredients:

1 ¾ pounds chicken (legs, or chicken breast halves)
4 tablespoons yogurt
6 teaspoons ginger paste
6 teaspoons garlic paste
½ teaspoon black pepper
½ teaspoon cumin powder
½ teaspoon turmeric
A pinch of nutmeg
A pinch of cardamom powder
3 tablespoons lemon juice
2 ½ tablespoons gram flour
2 tablespoons olive oil
Salt
Butter for basting

Lime/ Lemon wedges to garnish

Directions:

Chickens; cut the chicken into 1"- 2" pieces (if you are using chicken legs, debone the legs first).

Marinade: whisk the yogurt in the large bowl, add the remaining of ingredients (except butter), and mix very well.
Add the chicken pieces to the mixture, and stir well until chicken is well coated.
Keep the marinated chicken in the refrigerator for 3- 4 hours, or overnight.
Thread chicken on bamboo, or metal skewers. Remember to soak the bamboo skewers in water for 30 minutes before using them. Divide chicken pieces equally on each skewer (at least 1/2 inch apart).
Preheat outside barbecue, or grill to medium-high heat. Roast chicken on a moderately hot heat. Brush chicken with melted butter. Turn frequently, until chicken cooks properly.

If you are using an oven to prepare your kebab, you need to pre-heat oven to 450 degrees. Place the skewers on a greased baking sheet. Put the baking sheet on the center rack of the oven. Cook chicken for 10 minutes. After 10 minutes, turn on broil, brush chicken with melted butter. Roast chicken for another 6 minutes. Turn them over and roast them for 6 more minutes. Once done, garnish with fresh lemon, or lime juice. Serve with your favorite veggies, salad, and/or pita bread.

My Notes:

• I used the oven to prepare the chicken. If you are using an oven like me, cut chicken into one-inch pieces. It is easier to cook them thoroughly.
• I wrapped the end of my each bamboo skewer in little pieces of aluminum foil to keep them from charring.
• If you are using bamboo skewers, soak them in the water for 30 minutes before using them (It keeps them from being burned).
• I did not use chili pepper in this recipe. If you like your kebab to be really spicy, add ½ teaspoon chili pepper to the ingredients.
• It is a very easy recipe to prepare, and the taste is really good.

Loukoumades (Greek donuts)

Ingredients:

1 cup of lukewarm water
1 cup of lukewarm milk
12 g active dry yeast (4 1/2 teaspoons)
3 1/4 cups flour
3 tablespoons sugar
1 tsp. salt
3 tablespoons olive oil
1/4 teaspoon cinnamon
A pinch of ground cardamom ( a pinch= 1⁄16 teaspoon)
A pinch of nutmeg
A pinch of ground cloves
Oil (enough to fill 1/2 of your pan)

Garnish:

Honey
Cinnamon powder
Walnuts- chopped to very small pieces

Directions:

In a medium bowl, add the water, yeast, and one tablespoon of sugar, and gently stir. Cover the bowl, and put aside for five minutes until the yeast dissolves, and starts to rise up.In another large mixing bowl, combine the milk, flour, two tablespoons of sugar, salt, olive oil, cinnamon, cardamom, nutmeg, and ground cloves. Add the yeast to the rest of the ingredients, and whisk at high speed until you get a sloppy mixture. Cover the bowl, and put in a warm place for one hour (or more).

Add enough vegetable oil to a deep-frying pan (to fill one-half of the pan). Heat the oil on high heat until it gets hot enough for frying (test the oil by dropping a small piece of the dough into the oil).To shape the donuts, use two teaspoons to drop the dough into the oil. 
Place a small bowl of water beside your batter bowl, and dip the spoons in the water every time before you scoop the dough. Be careful not to crowd the pan by dropping too many of dough balls.

When dough balls are golden, remove them with a slotted spoon, and put them on a paper towel.
You can also shape the donuts, by plunging your hand into the batter. Make the fist, and get a little of the mixture into the palm of your hand by a small spoon (see the picture).

When done, transfer donuts to a serving dish.To garnish the donuts, pour honey on the top of warm loukoumades, dust with cinnamon, and sprinkle with ground walnuts.

My Notes:

• It is one of the easiest recipes to make.

Spinach Salad with Garlic Bread

(Original recipe makes 6 servings)

Ingredients:

600 g spinach (11/2 pounds), stems removed
3 green onions, cut to small pieces
5-ounces button mushrooms, sliced to medium pieces
1 big tomato, sliced to medium pieces
1 large bell pepper (either red, orange, yellow, or green), sliced to medium pieces
1/2 cup feta cheese, crumbled
1/2 cup lemon juice
1 teaspoon dry oregano
5 teaspoons olive oil
2 cloves garlic, minced
1 small French bread baguette

Directions:

In a serving salad bowl, mix spinach, green onions, mushrooms, bell pepper, and tomato. Set aside.
In a small bowl, whisk together 1/4 teaspoon minced garlic, and two teaspoons olive oil. Set aside, and save it for the bread
In another bowl, combine the feta cheese, lemon juice, dry oregano, remaining olive oil, remaining  minced garlic. Mix well. Set aside
Place French bread slices on a baking sheet, and broil each side until golden (four minutes for each side).
Rub olive oil and garlic mixture over top of each slice.
Pour dressing mixture over salad, and mix gently.
Serve salad along with garlic bread.

My Notes:

• You can serve this salad along with your own favorite bread.
•  I used my homemade fresh bread in this recipe.
• This salad recipe is a perfect option if you are looking for a light lunch, or maybe even a quick snack.
• The pictures show half of the recipe.

Avocado Hummus

(Original recipe makes 6 servings)

Ingredients

1 (15-ounces) can chickpeas, drained and rinsed (1 1/2 cup chickpeas or 2/3 dry chickpeas)
2 medium garlic cloves, peeled and smashed
1/4 cup fresh lemon juice, plus more as needed
1/4 cup tahini
2 medium avocados
Salt and pepper
1/2 tsp cumin powder
1 tablespoon extra-virgin olive oil, plus more to serve
A handful spinach leaves ( Optional)

Directions:

Place all the ingredients in a food processor or blender and begin to process (add the chickpea liquid as needed). When everything is mixed well, it should be a creamy and smooth puree. If you like to enhance the green color of your avocado hummus, wash a handful spinach leaves and mix them with the rest of ingredients.
Taste the mixture and adjust the seasoning. Serve in a serving bowl. Drizzled with the olive oil and sprinkled with some pepper flakes. Enjoy

Fried Potato Patties

(Original recipe makes 15 patties)

Ingredients:

3 big cooked potatoes, (Not very huge)
Sea salt
1/2 tsp. ground turmeric
1/2 tsp. ground cumin
1/2 tsp ground black pepper
1 tbsp. all-purpose flour
2 tbsp. dried dill
2 garlic cloves, minced
1 egg

Vegetable oil

Directions:

Boil the potatoes in generously salted water until tender. Peel, and mashes them. Let it cool down before adding other ingredients.

Add sea salt, ground turmeric, ground cumin, ground black pepper, flour, dried dill, garlic, and egg. Mix all the ingredients very well until you get a sloppy mixture. Taste and adjust the seasoning (salt and pepper).

Heat some vegetable oil in a medium non-stick frying pan over medium heat. Drop a large spoonful of the potato mixture and flatten gently, or you can shape the mixture in your hand and put it in the oil.

Fry one side of the patty, before turning it over. Check from time to time to make sure you did not burn them. Turn them over and cook for another 5 minutes. Put the patties on a paper towel before transferring them to a serving plate.

My Notes:

• Warning!!! This type of Patty (with boiled potatoes) absorb too much oil. I usually make this recipe with grated raw potatoes, which absorbs less oil (in the future, I will put the second recipe here). 

• For this recipe, I added dried dill. You can also change the taste of the patties with adding other types of herbs (such as dried mint, chives, or parsley) 

• You can serve these patties with tomato slices, pickles, olives, radishes, fresh basil, and bread, or your favorite vegetables. 

• This is one of the best, fast meals for an outside picnic.

Hummus

(Original recipe makes 6 servings)

Ingredients

2 cups canned chickpeas (20 Oz), or 3/4 cup dry chickpeas, half the liquid reserved
1/3 cup tahini
8 tabs. fresh lemon juice
2 garlic cloves
1/2 tsp. ground cumin, plus a sprinkling for garnish
1 tsp. salt
1/2 tsp. paprika, plus a sprinkling for garnish
2 tbsp. olive oil, plus oil for drizzling
1 tbsp. fresh parsley, chopped

Directions:

Put the chickpeas, tahini, lemon juice, garlic, ground cumin, salt, paprika, and olive oil in a food processor, or blender. Blend very well until to produce a smooth puree (add the chickpea liquid, or water as needed).

Transfer mixture to a serving bowl. Taste, and adjust the seasoning (salt, and lemon juice).

Garnish with extra chickpeas. Drizzle olive oil over the mixture. Sprinkle with paprika, ground cumin, and parsley (I didn't have the fresh parsley, so I used dried parsley flakes).

My Notes:

• You can eat your hummus with Pita Chips, fresh pita, raw veggies, or pretzels.  
• You can also use it on your sandwiches.

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Fresh Strawberry Cake

Ingredients

2 1/4 cups sifted flour

1⁄4 tsp. salt
2 tsp. baking powder

1/2 tsp. baking soda
1⁄2 cup butter+ vegetable oil
1 cup sugar
2 extra-large eggs
1 tsp. vanilla
3⁄4 cup fresh crushed strawberries

Strawberry Glaze:

2 cups chopped strawberries

1/3 cup sugar

1 tbsp. cornstarch

1 tbsp. lemon juice

2 tbsp. butter, melted

1/2 tsp vanilla

Directions:

Preheat oven to 350 degrees F, or 175 degrees C. Grease, and flour an eight-inch round cake pan.
Sift together flour, salt, baking soda, and baking powder three times (It helps your cake to rise up more).
In a medium mixing bowl, combine the butter, oil, sugar, eggs, and vanilla. Beat for two minutes. Add flour gradually to the mixture.
In the end, add crushed strawberries. Beat for three more minutes.
Pour batter into the prepared cake pan. Bake for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool for fifteen minutes.

Strawberries Glaze: Combine strawberries, sugar, cornstarch, lemon juice, butter, and vanilla in a saucepan; bring to a boil. Reduce heat; cook 3 minutes or until thick. Drizzle glaze over cake.

My Notes:

• If you don't like strawberry glaze, just use fresh strawberries (as I did for today). 

 Check out my video on YouTube

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