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Every day new recipe of appetizer,soups, salads,main courses and desserts.

Saturday, June 18, 2011

Tandoori chicken and Asparagus with Cream recipe

Marinade for the chicken
Ginger root-2 inches piece, peeled and grated
Garlic-4 peeled and minced
Cumin seeds - 1 tsp grounded
Cardamom - ¼ tsp
Cloves - ¼ tsp grounded
Cayenne pepper - ½ tsp
Salt - ¼ tsp
Plain yogurt - 1 cup
Chicken pieces - 4 lbs
Vegetable oil or cooking oil - 4 tsp
Paprika powder - 1 tsp (for color)
Turmeric - ½ tsp
Tomato paste 1 tbs.
white vinegar 2 tbs.
lemon juice 4 tbs.

clean the skin of chicken, wash, drain and keep aside

Prick each chicken piece a few times with a fork (to infuse marinade)

Mix grated ginger, garlic, cumin seed, cayenne pepper, cardamom, cloves and yogurt

Transfer chicken pieces to a foil-lined baking pan

Pour over the yogurt mixture

Use your hands to coat the meat completely

Place in an airtight container

Leave for minimum 2 hours or overnight or longer in the refrigerator

Remove from fridge 30 minutes before cooking

Heat oven to 240º C or 475º F

Line a baking tray with aluminum foil

Dribble oil over the chicken in the pan

Sprinkle turmeric

Place baking pan in the oven

Cook for one hour until the pieces turn brown and dry

Turn the pieces halfway though cooking

Drain off excess oil to avoid soggy output.

Wait till the meat comes off the chicken..

Ingredients for the pasta :
pasta boiled
1 onion chopped wings
3 cloves garlic chopped
1 package asparagus
2 carrots cut to big pieces
2 sticks celery
7 pieces fresh mushroom
1 cup cream
1 ts dry basil
white pepper and 1 ts ginger
2 tbs oil.
In a cause pan heat the oil, add the onion for two minutes. then add the rest of all the vegetables.
add salt , white pepper , ginger, and cover the pan for 5 minutes.
After that add the cream and let the sauce boil for 4 minutes. then add the boiled pasta and the basil.
stir the food very well and serve it with the chicken

Sunday, February 6, 2011

Yogurt salad


  • 1 small cucumber chopped into small cubes
  • 1 cup yogurt
  • 1 clove garlic, crushed
  • 1 / 4 cup water
  • 1 / 2 teaspoon salt
  • 1 teaspoon dried mint

  1. In a bowl place the garlic, salt and yogurt. By fork, mix and add gradually water.
  2. Add the cucumber and mint.
  3. Serve this cold salad with Rise and chicken.

Friday, February 4, 2011

Foul with Tahini

  1. 1 Can fava beans 16oz
  2. 2 Large minced Garlic
  3. 1 tsp of salt
  4. 1 tbsp Tahini 
  5. 1/2 Cup lemon juice
  6. 1/2 cup chopped tomato
  7. 1/2 cup chopped parsley
  8. 1/2 tsp cumin
  9. 1 tsp cayenne pepper
  10. 1/4 cup extra virgin olive oil
  • In a pot warm up the fava beans .
  • In a large bowl  place minced garlic, salt, Tahini, lemon juice, cumin and combine with fork. 
  • Add the water which in the can and stir.
  •  Add the beans then mix with a spoon. Top with freshly chopped parley, tomato, olive oil and cayenne pepper. Serve with pita bread.

Wednesday, February 2, 2011

Chicken Musakhan Palestinian Recipe

  • 1 whole chicken, cut into 4 pieces
  • 5 cups water
  • 1/2 cup extra olive oil
  • 3 medium red onions sliced
  • 2 tablespoons sumac
  • 1 teaspoons allspice 
  • 1 tablespoon salt
  • 10 tortilla flat bread
  • 3 tablespoons pine seeds, toasted
  1. Place chicken and water in a large pot and bring to boil. Remove foam as it appears then add salt, simmer for 70 minutes or until chicken is cooked.
  2.  Remove chicken and throw away the water. Set aside to cool. Remove and throw bones and skins. Flake chicken to strips and keep aside.
  3. In a saucepan, heat olive oil on medium heat; add onions and fry for 10 minutes or until the onions become tender.
  4. Add the prepared chicken strips, allspice, sumac and pine seeds. Simmer and stir for 5 minutes or until all are well combined (add salt if it’s needed).
  5. Add some chicken mixture evenly on a center of each piece of bread. Roll bread and brush with some olive oil the top of each roll. put it in a grill pan heat until becomes slightly brown in color.  
  6. Serve with yogurt.

Friday, January 14, 2011

Mushroom salad

  • 1 head broccoli separated into small flowers 
  • 1 cup mushroom shopped  slices 
  • 1 small carrot shredded
  • 2 tbs pesto cream sauce 
  • 1 ts salt
  • 1 ts ground black pepper 
  •  3 tbs extra olive oil
  1. Preheat the oven on broil.
  2. Place the broccoli, mushroom in a resealable bag. Add the oil, salt and black pepper, close the bag and shake to mix.
  3. Pour into a tray and broil for 15 minutes with stir after each 5 minutes.
  4. Serve with pesto cream sauce and decorate with carrot. 

Monday, January 10, 2011



  • 3 eggs
  • 1 tsp vanilla
  • 1/3 cup milk
  • 1/4 cup butter
  • 2 tsp baking powder
  • 1 cups flour
  •  2/3 cups sugar
  • Cup cake pan
  • Icing

  1. preheat the oven to 350 F.
  2. In a large bowl mix butter, sugar, eggs. milk, vanilla. beat all these ingredients for 5 minutes.
  3. Add the flour and baking powder, mix them for 3 minutes.
  4. Place the liners in cupcake pan.
  5. Fill up the cupcake with the mixture for 2/3rd  the liner..
  6. 15 to 20 minutes you will need to baking the cupcakes.
  7. Decorate the top with icing.

Spinach pasta

  • 2 cups leaves spinach chopped
  • 200 grams boneless chicken cubes
  • 1 cup mushroom chopped slices
  • 4 cloves garlic, crushed
  • 250 grams spaghetti pasta
  • 1 tbs corn oil and 1 tbs butter 
  • 1 ts ground ginger
  • 1 ts white pepper
  • 2 ts salt 
  •  1/2 cup fresh cream
    1. Cook the pasta according to the instructions on the box.
    2. In a sauce pan over medium heat,  add oil and butter , then add chicken and stir until it  browns.
    3. Add spinach, garlic,mushroom and season.
    4. Salt and cook for 15 minutes on low heat.
    5. Add the fresh cream and leave them on medium heat for 5 minutes.
    6. Place  the cooked pasta in a serving dish, and distributed the spinach mixture and chicken on it.

    Tips to lose weight without stress 2

    First things first

    1. First read Tips to lose weight without stress 1 .
    2. Start now to change your life style. Do not wait for the beginning of the next month or the next year.
    3. Don't panic about your overweight.
    4. Gradually lower the amount of fat from your meal . e.g, replace the whole milk with 1% low fat milk.
    5. Gradually lower the amount of cheese from your meal .
    6. Decrease the number of sugar spoons from tea and coffee.
    7. Decrease the number of salt spoons from your meal.
    8. Cook your meals at home, don't buy it from the store.
    9. Eat fresh fruit instead of juice. 
    10. Give your body its time to get use to these tips.

    Saturday, January 8, 2011

    Omelet Asparagus


    • 1 bunch asparagus, chopped
    • 1 cup celery chopped
    • 1 cup mushroom 
    • 4 cloves garlic, crushed
    • 1 medium onion, chopped
    • 1 / 2 bundle parsley and 1/2 bundle coriander
    • 4 eggs
    • 1 / 3 cup fresh cream
    • 1 / 2 cup mozzarella cheese shredded 
    • 2 tablespoons oil
    • 2 teaspoons salt
    • Pinch of (Ginger, cardamom ground ,white pepper ground, white pepper ground)


    1. Preheat oven to 400 F. In a saucepan, add the oil and place on medium heat.
    2. Add the onion to the saucepan, after 5 minutes add the celery, stir and cover the pan.
    3. After 5 minutes, add  the asparagus, mushroom and garlic.
    4. Season and add the salt, cover again the pan for 5 minutes, then add the parsley,  coriander and put the pan aside.
    5. In a deep bowl mix the eggs, cream, and cheese.
    6. In a  non stick tray pour the pan and then add the eggs mixture.
    7. Place in the oven for 30 minutes.    

    Tandoori Chicken  

    Wednesday, January 5, 2011


    • 2 lb  lamb meat big pieces  (or you can use 1 whole chicken cut in 4 pieces)
    • 1 1/2 cups Basmati rice
    • 3 1/2 cup water
    • 2 chopped fresh tomatoes
    • 1 carrot shredded
    • pinch of scraped orange skin
    • 1 big onion  finely chopped
    • 4 garlic cloves, minced
    • Spices (ground coriander, black pepper, cinnamon, turmeric powder)
    • Salt as desired 
    • 1 tablespoon tomato paste1
    • 1 tbs butter and 1 tbs corn oil 
    • 2 black dried lime or 2 tbs lemon juice 
    • 1/3 cup raisin
    • fried almonds and cashews 
    1. Place the casserole pan on medium heat, add the butter and the oil. Fry the onion for 5 minuets.
    2. Add  the pieces meat and wait until become brown. Add the carrot, garlic, scraped orange ski, and fresh tomato, cover for 5 minuets. 
    3. Add the spices, dried lime, tomato paste and the water, cover the casserole, low the heat, let the food boil for 90 minutes.
    4. Clean the rice by water and drain it. Add the salt to the meat. Add the rice, raisin . Let the food boil  on medium heat   for 10 minutes. low the heat to simmer and let the food for 25 to 30 minutes.
    5.      Serve the rice in a large dish. Place the rice first, top with meat and garnish with almonds.

    Sunday, January 2, 2011

    Pizza 2011


    • 6 slices of toast
    • pizza sauce 
    •  Pieces of tuna. 
    • Mozzarella cheese shredded
    • Green olive chopped to circles


      1. Preheat the oven to 400 F.
      2. Brush the toast slices with olive oil on both sides.
      3. Spread the sauce over one of sides then add tuna pieces,olives and cheese.
      4. Brush the tray with olive oil and arrange the pizza toast.
      5. Place the tray in oven for 8 to 10 minutes.