Baklava Rolls

(Original recipe makes almost 45 baklava pieces)

Ingredients:

12 ounces (1 1/2 cups) mix unsalted nuts (or you can just choose one type of nut)
1/2 tsp ground cinnamon
3/4 cup unsalted butter + vegetable oil
One package of phyllo pastry (16 Oz, 1 lb, 454 g)
1  3/4 cups sugar
1 2/3 cups water
1 small cinnamon stick
1 tsp lemon juice
Pinch of ground cardamom
Pistachio for garnishing (finely chopped)

Directions:

For syrup: combine sugar, water, cinnamon, and lemon juice in a medium pot and place it on the stove over high heat. Bring it to a boil. When it starts boiling, reduce the heat to a medium low and keep it on the stove between 10 and 12 minutes. In the end, add the ground cardamom and turn off the stove.
Melt the butter and combine it with vegetable oil.
Combine ground cinnamon and mix nuts.
Use a pastry brush and spread the butter  and vegetable oil mixture over the first layer of phyllo pastry. Then, spread some mixed nuts all over the first layer of the dough. Roll the first layer with a wooden roller. Butter the second layer of the dough (don't spread any nuts on this layer). Roll the second layer on the first rolled layer. Squeeze the rolled sheets from both sides to the middle of the roller. Then, push the dough from one side of the roller to remove it from the roller and place it in the pan. Repeat the procedure with remaining phyllo dough until all done.
Use your brush again, and brush some butter over top of the rolls. Bake at 350 degrees F or 175 degrees C between 30 and 35 minutes or until it gets lightly brown. In the last 10 minutes, keep an eye on the rolls not to burn them. Take the pan out. Cut the rolls in bite size pieces and pour cold syrup on top of the warm rolls. Top with crushed pistachios. Leave the rolls in the pan for 2-4 hours until the syrup is absorbed.

My Notes:

• If you are able to find a thin bread roller, it will be perfect. Otherwise, thicker bread roller works.
• You can use either a combination of different unsalted nuts (walnuts, almonds, pistachio, pecan and cashews or just choose one type).
• After 30 minutes, check the roles frequently not to burn them.
• The syrup has to be cold when you pour it on top of warm baklava.
• This type of baklava is really easy to make and you can have too many of them in a short time.
• It is a great option for big gatherings.

Chicken with White Beans and Mushroom Sauce

(Original recipe makes 4-5 servings)

Ingredients:

 4-5 tbsp. olive oil/ vegetable oil
1 small onion, chopped to small pieces
2 garlic gloves, minced
8 ounces (240g) mushrooms (white or brown), slice to medium pieces
4 tbsp. all-purpose flour
1 pound boneless chicken thigh, cut to medium pieces
1/2 tbsp. Italian seasoning
2 cups chicken, or beef broth
1/2 tbsp soy sauce
1/2 tbsp sugar
1/2 tsp paprika
Salt and pepper
1/2 cup can white beans, drained but not rinsed(you can also use dry white beans. cook first before adding)
2 tbsp. fresh parsley, finely chopped
2 tbsp. fresh basil, finely chopped
3 tbsp. fresh lemon juice

Directions:

Add 2 tablespoons olive oil to a medium pan over a medium heat. Add chopped onion to the pan, saute it for 2-3 minutes. Add garlic, mushroom slices and half of the flour. Saute them until is lightly brown (5-6 minutes). Turn off the heat and pot the pan aside.
Use another pan. Pot it over a high-medium heat. Add the remaining of the oil to the pan.Then, add the chicken pieces to the pan and saute them until they become brown. Add the remaining of flour, chicken broth, Italian seasoning, soy sauce, sugar, paprika, salt (don't add too much salt) and pepper. Bring it to a boil, reduce the heat, cover, and cook the chicken for 10-12 minutes. After that, add the prepared mushroom slices, beans, parsley, and basil. Uncover, and cook it for 10 more minutes. In the end add fresh lemon juice, taste the food and adjust the seasoning. Turn off the heat. It is ready to be served.

My Notes:

• You can serve this delicious food over hot noodles, steamed rice, or steamed vegetables.
• It is one of  most delicious foods that you can make it for your family

Chocolate Cranberry Muffins

(Original recipe makes 6 muffins)

Ingredients:

½ cup cocoa powder
½ cup boiling water
1 ½ cups all-purpose flour
2 tsp baking powder
¼ tsp baking soda
2/3 cup sugar
1 tsp vanilla
2 large eggs
½ cup butter or margarine
2/3 cup whole milk
1/3 cup pecans or walnuts
½ dried cranberries

Directions:

Preheat oven to 350 degrees F.
Grease the muffin cups, using either a nonstick cooking spray or butter.
Whisk the cocoa powder and boiling water until completely mixed. Put aside.
In a small bowl, sift together the flour, baking soda, and baking powder. Put aside.

In a medium mixing bowl, beat the sugar and two eggs very well for 3- 4 minutes. Reduce the speed of the electric mixer, add the vanilla and butter. Start to beat the mixture for 2-3 more minutes. Then, add the cocoa mixture. Now, gradually, add the milk and flour. Mix them to the mixture using a fork. After they become thicker, use the electric mixture. In the end, add pecans (or walnuts) and cranberries, and mix them very well. Spoon equal amounts of the batter into your prepared muffin cups. Bake between 20 to 25 minutes or until a toothpick or a fork inserted into the muffin comes out clean. Let cool in the muffin pan for 10 minutes. Serve warm.

My Notes:

• These delicious muffins are not too sweet. If you like to make them sweeter, increase the amount of the sugar to ¾ cup.
• They are very moist and delicious, and they are perfect for your breakfast with a cup of coffee or tea.
• The combination of cocoa, pecans, and cranberries makes the taste of these muffins incredibly good. 

Butter Thin Cookies

(Original recipe makes almost 30 cookies)

Ingredients:

¾ cup butter or margarine
¾ cup sugar
½ tsp vanilla
1 tsp fresh lemon juice
2 eggs
1 cup flour

Directions:

In a medium mixing bowl, mix sugar and butter. Beat it for 2-3 minutes. When it becomes very creamy, add eggs to the mixture. Beat it for 2 more minutes. Add vanilla and lemon juice in the same time. In the end, add flour gradually to the mixture and mix very well.
Grease a big cookie sheet, Drop by half tablespoonful on cookie sheet.
Bake at 375 degrees Fahrenheit about 10 minutes, or until brown around the edges

Apple Coffee Cake

Ingredients:

2/3 cup sugar
1/4 cup butter, or margarine
1 egg
1/2 cup milk
2 tsp baking powder
1/2 tsp. vanilla
1/4 tsp. salt
1/3 cup raisins
2 apples, cut to thin slices

Topping

½ tsp. cinnamon

1 tbsp. sugar

Honey Glaze:

2 1/2 tbsp. butter
1/3 cup honey

Directions:

Lightly, grease a medium 11 by 8-inch glass baking dish.
In a medium mixing bowl, mix together butter, sugar, and egg. Beat for 2-3 minutes or until it becomes very creamy and soft. Then, add the milk and the flour. Start beating the mixture again until all the ingredients are mixed together very well. In the end, add the raisins. Spread batter into your prepared baking dish. Put apple slices on top.

In a small bowl, combine 1/2 tsp cinnamon and sugar. Sprinkle the mixture on top of the cake.
Bake it at 375 degrees F for 40 minutes.
When it is baked, take it out from oven. Leave it for 10 minutes for it to cool down.
Cut the cake into medium squares. Pour the honey glaze over coffee cake pieces.

Honey Glaze:

Place a small pot over low heat. Add butter to the pot. When it is almost melted, add 1/3 cup honey.

My Notes:

• This is a moist, delicious, and tasty coffee cake that can be baked in a short period of time.
• If you don’t have honey available, feel free to use other types of syrup.

Tangerine Banana Sorbet

(Original recipe makes 4 servings)

Ingredients:

5 tablespoons Sugar

1/2 cup water

1 1/2 bananas, peeled

1 cup tangerine juice

Directions:

Combine water and sugar in a small pot, Stir the water until the sugar is dissolved. When it starts boiling, reduce the heat and keep the mixture on the stove for 5 more minutes. Remove from heat, let cool and then refrigerate until cold.

Put the bananas in a blender along with prepared syrup and tangerine juice, blend until smooth.

Freeze the mixture in an ice-cream maker according to the manufacturer’s directions.

Put into a freezer safe container. Cover, and freeze for a couple of hours.

Greek Meatballs and Spaghetti

(Original recipe makes 4-5 servings)

Ingredients:

10 ounces (300 g) spaghetti
Salt, for pasta water

Yogurt sauce:

¾ cup Greek, or plain yogurt
1 clove garlic, minced
4 tablespoons parsley, finely chopped

Meatballs:

1 ½ pounds ground beef
2 tablespoons chopped fresh mint, or 1 ½ tsp dry mint
2 eggs
½ cup bread crumbs
1 medium onion, finely chopped
1 tablespoon vegetable /olive oil
Salt and pepper

Sauce:

1 can tomatoes (450 g)
½ tsp dry basil
2 tablespoons parsley, finely chopped
Salt and pepper

Directions:

Yogurt sauce: combine ¾ cup yogurt, garlic, and chopped parsley. Mix very well. Put it in the fridge until serving.

Meatballs: In a medium bowl, combine, beef, bread crumbs, mint, eggs, chopped onion, salt, and pepper. Use your hand to mix all these ingredients together (5-6 minutes). After that, start to shape the mixture into small meatballs (walnut size).

Add 1 tablespoon oil in a wide frying pan. When the oil gets to its highest point, place meatballs in the pan. Brown the meatballs until every side is brown.

When you have finished browning the meatballs, empty the extra oil in the pan, add tomatoes, parsley, dry basil, salt and pepper to the pan. Cover the pan and Increase the heat, and let the tomatoes get to a boil. When it starts boiling, add the meatballs to the sauce. Reduce the heat, cover and let the sauce cook for 15 minutes.

Meanwhile, place a big pot on the stove, add some water and bring it to a boil. When it starts boiling, add some salt and spaghetti. Cook the spaghetti for 7-8 minutes, drain and keep it warm.

In the end, serve the spaghetti in a big serving bowl, pour sauce and meatballs on top and bring it to the table. Serve in each plate alongside with yogurt sauce.