Stuffed Zucchini in Yogurt Sauce – Kousa b Laban

Below quantities for 4 to 5 People.
1 kg small sized zucchini (15 cm and less)

2 tablespoon olive oil
1 large onion finely chopped
300 g minced lamb meat (low fat) or ground beef
2 cubes chicken broth (optional)
2 crushed gloves of garlic
1 teaspoon salt (or more)
¾ teaspoon black pepper
1 teaspoon Cinnamon
1 tablespoon pine nuts (optional)
1 cup short grain rice

4 cups low fat yogurt
1 egg
1 ½ tablespoon cornstarch

1 teaspoon dry mint




-The zucchini pulp is scooped using a special utensil (found in Middle Eastern Food stores) or the handle of a tablespoon. First cut both ends of zucchini (slightly).
If you've never done this before, place the scooper next to the zucchini and estimate the full length – 2 cm to avoid opening a hole in the closed end of the zucchini. Slowly turn (using your wrist) the scooper in 90 degrees counter rotating moves while removing the scooped pulp gradually (this is the only tough part about the whole thing).
-Wash with water and let dry. You can use the pulp for another side dish so you don't have to throw away, but I really don't feel like writing about it today.



-Over medium heat in a large pot heat olive oil, add chopped onion stir for 5 minutes then add minced lamb, garlic, black pepper, Cinnamon and pine nuts. Continue stirring for another 5 minutes then add washed and rinsed rice and chicken broth and stir for 1 final minute then turn off heat, remove and place in a bowl.
-Let cool at room temperature.

-Stuff the zucchini with (above) using your fingers ) until ¾ full and slightly pressed.



-Add cornstarch and the egg to Yogurt in large pot and stir constantly with a wooden spoon over medium (don't stop at all – if you do the yogurt sauce will break apart and becomes useless) until boiling. Immediately reduce heat to medium/low then stop stirring (now you are safe). Add the stuffed zucchini to the yogurt and cook for 60 minutes (uncovered).
-Remove, sprinkle with dry mint and serve.

Bon Appétit !!

Irish Cream Liqueur .

Ingredients

• 1 (750 milliliter) bottle Irish whiskey
• 8 3/4 ounces milk chocolate
• 2 (14 ounce) cans sweetened condensed milk
• 2 (12 fluid ounce) cans evaporated milk
• 2 1/2 cups heavy cream
• 1/4 teaspoon instant coffee granules
• 
  

Directions

1. Pour a small amount of whiskey into a large bowl. In the top of a double boiler, melt chocolate, stirring constantly until smooth. Mix the melted chocolate with the whiskey in the bowl. Gradually stir in the sweetened condensed milk and the evaporated milk. Stir in the cream, instant coffee granules, and the remaining whiskey.
2. Pour mixture into 3 (750 ml) bottles, seal and store in refrigerator. Best if kept at least 1 month before using. To serve: shake bottle well, serve in small glasses over crushed ice.

What about Apple Chips ?

2 large apples, cored (I used Red Delicious)

2 T. sugar (optional)

1 t. cinnamon

canola oil spray

Preheat oven to 200 degrees.

Thinly slice apples crosswise about 1/8-inch (2 mm) thick with a mandoline or sharp knife.  Arrange apple slices in a single layer on two parchment-lined rimmed baking sheets, and spray with canola oil cooking spray.

If using sugar, combine in a small bowl with cinnamon.  Put mixture into a sieve and sprinkle evenly over apple slices.

Bake in the top and bottom third of the oven until apples are dry and crisp, about 2 hours (mine took a little longer than that to get crisp, but I didn't use sugar).  Remove from oven and let ‘chips’ cool completely before transferring to a sealed container for up to 3 days.  Makes about 2 cups of apple chips




ET Voilaaaaaaaaa  : 

Hot Chocolate with Marshmallow Hearts by marthastewart: So sweet and easy!

Ingredients

• 4 cups whole milk
• 2 tablespoons sugar
• 2 tablespoons plus one teaspoon unsweetened Dutch-process cocoa powder
• 4 tablespoons finely chopped or shaved semisweet chocolate

Directions

1. Bring all ingredients to a simmer in a medium saucepan over medium heat, stirring until chocolate has melted (do not let boil). Pour into mugs, and serve.

Holiday and Birthday Fun !

Low-Fat Creamy Chive Dressing .

• 1/3 cup nonfat Greek yogurt
• 2 tablespoons chopped fresh chives
• 2 tablespoons 1-percent milk
• 2 tablespoons apple cider vinegar
• 1 tablespoon low-fat mayonnaise dressing
• 1/4 teaspoon salt
• 1/4 teaspoon coarsely ground black pepper
• 
  
•                           

• In a small bowl, with a wire whisk or fork, mix the yogurt, chives, milk, vinegar, mayonnaise, salt and pepper until well blended (or combine the ingredients in a jar with a tight-fitting lid and shake to blend). If not using right away,   cover and refrigerate for up to 3 days.                                            
  
  Calories per 2 tablespoon serving: 21
  
  
  
  
  

Do you know how to do low fat Hummus ??

Prep time: 10 minutes
Time from start to eating: 10 minutes
Makes enough for about 2 cups of hummus.

• 1 can chickpeas (or 1/2 cup dried, fully cooked)
• 1 Tbsp tahini
• 1 lemon, juiced
• 1-2 garlic cloves, pressed
• 1 tsp salt (approx)
• 1 tsp cumin (optional)
• Radishes, cut into sticks
• Carrots, cut into sticks
• Cucumber, cut into sticks
• Possible garnishes: fresh parsley, paprika, cumin

1. Rinse and drain the chickpeas. If you are using dried beans, they will need to be fully cooked before you start. 
2. Add chickpeas to a food processor (best choice) or blender (works ok) with enough water to come halfway up the beans. Blend to a thick paste, then add tahini, lemon juice and garlic and blend to a light cream, adding more water if necessary.
3. Spread the hummus on a plate, and sprinkle with any or all of: chopped fresh parsley, paprika and cumin.
4. Serve with vegetable sticks for dipping. I hope you enjoy this low fat hummus recipe, the latest of my healthy vegan recipes. What do you think? Let me know by leaving a comment below.

Honey Almond Pastries.

Adapted from The Australian Women’s Weekly Best Food Desserts

Makes 32

1 1/2 cups toated blanched almonds
1/3 cup caster sugar
1 teaspoon ground cinnamon
30g butter, softened
8 sheets fillo pastry
100g butter, melted
1 cup honey
1 tablespoon of lime juice
lime rind
1 tablespoon toasted sesame seeds

Method

1. Preheat oven to 160 degrees. Grease two oven trays.

2. Blend or precess almonds, sugar, cinnamon, softened butter and 3 teaspoon of water until mixture forms a paste.

3. Cut fillo sheets in half lengthways, then in half crossways; cover fillo rectangles with baking paper, then with damp tea towel. Brush one fillo rectangle with melted butter; using hands, roll 1 level tablespoon of the almond mixture into log shape. Place log at short end of fillo rectangle; roll to enclose mixture, folding in sides after first complete turn. Brush with melted butter. Repeat with remaining fillo rectangles, melted butter and almond mixture.

4. Place pastries, seam-side down, on prepared trays. Bake, uncovered for about 15 minutes.

5. Meanwhile, bring honey and lime juice and lime rind to a boil in medium saucepan. Reduce heat: simmer, uncovered, 3 minutes.

6. Add hot pastries, in batches, to honey mixture, turning until well coated; drain on greased wire rack. Sprinkle with seeds; cool completely before serving.

Let's start Lebanese Food ! Lebanese Samki Harra Recipe so tumi !!

Probably the most popular and well know out of all the middle-eastern cuisines, Lebanese food has a distinct flavor to it- thanks to a rich cultural history and a profound impact of region on its flavor, Lebanese food is definitely one of the best one can find anywhere in the world. 
                           
                                                                     

INGREDIENTS: This quantity should yield 4 servings

• 1 white fish, scaled and cleaned, weighing about 3 pounds
• 1 bunch of fresh cilantro, stems discarded and leaves chopped
• 1 head of garlic, cloves peeled (at least 12 cloves total)
• 1   cup of walnut halves (can add pine nuts or pistachios)
• 2 chili peppers  such as jalapeño, or red chili pepper
• 3/4 cup of lemon juice
• extra lemons
• 1 tablespoon of ground cumin
• 1 teaspoon of ground coriander
• 1 teaspoon of ground cardamom (or cinnamon)
• 1/2 teaspoon chili pepper flakes
• 1 cup (or more) tahini
• 1/2 cup (or more) of water
• salt, pepper, to taste
• 1/2 cup of extra-virgin olive oil, or more as needed
• 
• 
  
• METHOD:
  COOKING THE FISH
  1. Rub the fish all over with a cut lemon. Pat dry. Heat the oven to 400F.
  2. Mash the  cloves of garlic with a pinch of salt and the sliced jalapeño peppers (can do it in a mini-processor), in order to obtain a paste.  Add the chopped cilantro leaves. Pulse and when it is well mixed, divide the mixture in half, reserving one half for the sauce later.  Add the cardamom (or cinnamon) , cumin, pepper, coriander, and mix it all together. Add about 1/4 cup of lemon juice and olive oil to the mixture.
  3. Spread the paste evenly inside the fish and a bit on top. If using fish fillets, just rub it onto the fillets. Cut a few lemon slices and place them on top of the fish and all around. Cover the fish with foil and bake for about 30 to 45 minutes until the fish flakes easily with a fork and is cooked.
  MAKING THE SAUCE:
    
  1. Take the garlic and jalapeño paste (the half that you have used  already) along with the cilantro. Heat 1/4 cup of olive oil in a skillet and add the paste, stirring. Do not let the garlic burn, so cook for only 3 minutes at the most until fragrant. Let cool.
  2. Grind the walnuts until almost powdery and set aside.
  3. Heat the tahini in a saucepan, adding 1/2 cup of  the lemon juice and a bit of water to obtain a smooth sauce. Add the garlic and cilantro paste.  When the sauce thickens and boils, remove from the heat.
  4. Taste the sauce and add more lemon juice  or salt to your liking. Add the walnuts and stir to mix.
  FINAL ASSEMBLY OF THE DISH:
     
  1. Skin the fish and debone it as much as possible. Then put it back together on a serving platter.
  2. Pour the sauce over the fish dabbing it with a spatula,  leaving the head intact.
  3. Garnish with parsley or cilantro leaves, pomegranate seeds, toasted pine nuts or walnuts and an olive to modestly cover the eye of the fish.
  4. Serve warm or at room temperature.
  

Sa7tein !!!