Wednesday, September 9, 2015

Coconut Carrot Soup

This soup is wonderful. It is warm and creamy, and has a delicious sweet coconut flavor. It was probably the simplest soup I have ever made and one that I will make again. 

1 tbsp cold-pressed coconut oil or olive oil
1 small onion, chopped
2 garlic cloves, chopped
1 tsp ground turmeric 
10 medium size carrots, peeled and sliced
5 tomatoes, chopped
water, enough to cover
salt & black pepper
1 can (14 oz) full fat coconut milk

Heat oil in a pot. Add onions, garlic and turmeric and sauté until soft and fragrant. Add carrots and tomatoes and cook for a minute or so, while stirring. Now add water, salt and pepper, cover and let simmer for 30 minutes or until the carrots are tender.

When the soup is ready, use an immersion (hand) blender to puree until smooth. Stir in the coconut milk, taste and adjust the flavors. Serve the soup in bowls with a swirl of Greek yogurt.

Source: adapted from Green Kitchen Stories
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Saturday, August 15, 2015


Eggs baked in a tomato-red pepper sauce spiced with cumin, paprika and cayenne and served with pita bread. This traditional Middle Eastern breakfast dish is super delicious and comes together rather quickly. It's perfect for brunch or those 'breakfast for dinner' nights. Thanks Adel for sharing the recipe and more importantly for preparing it on our beach trip. We enjoyed it very much.  

My little apprentice!

3 tablespoons extra-virgin olive oil
1 large onion, halved and thinly sliced
1 large red bell pepper, seeded and thinly sliced
3 garlic cloves, thinly sliced
1 teaspoon ground cumin
1 teaspoon sweet paprika
teaspoon cayenne, or to taste
1 (28-ounce) can whole plum tomatoes with juices, coarsely chopped
¾ teaspoon salt, more as needed
¼ teaspoon black pepper, more as needed
1 cup feta cheese, crumbled
6 large eggs
Chopped cilantro, for serving
Hot sauce, for serving

Heat oven to 375 degrees. 

Heat oil in a large skillet over medium-low heat. Add onion and bell pepper. Cook gently until very soft. Add garlic and cook until tender. Stir in cumin, paprika and cayenne, and cook 1 minute. Pour in tomatoes and season with 3/4 teaspoon salt and 1/4 teaspoon pepper; simmer until tomatoes have thickened, about 10 minutes. Stir in crumbled feta.

Gently crack eggs into skillet over tomatoes. Season with salt and pepper. Transfer skillet to oven and bake until eggs are just set, 7 to 10 minutes. Sprinkle with cilantro and serve with hot sauce.

Source: NYT Cooking
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Wednesday, July 15, 2015

Butter Cookies

As Ramadan is approaching its last few days, mom has been busy in the kitchen making yummy sweet treats for Eid celebration. 

I have to brag that these little bit size butter cookies are amazing. They are so soft and literally melt in your mouth. I eat one after the other after the other and still can't stop. 

Towards the end of the night, the little bit size cookies became sandwiches filled with jam and rolled in nuts. Thanks mom! Hope you always continue to make us these yummy treats. RECIPE COMING SOON!!!

Eid Mubarak to all that are Celebrating!

Source: daliasdelights original, mom's recipe
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Tuesday, June 30, 2015

Strawberry No Bake Ice Box Cake

This layered dessert is so easy to make and is fancy enough for parties and showers. Graham crackers, homemade whipped cream, fresh strawberries, and chocolate. Who would say no?

2 pounds fresh strawberries, washed and patted dry
3 3/4 cups heavy cream, divided
1/3 cup powdered sugar
1 teaspoon vanilla
1/2 teaspoon rosewater, optional
4 sleeves (or 24 whole crackers) graham crackers
2 ounces dark chocolate, finely chopped

Cut each strawberry into thin slices.
With a hand mixer or in the bowl of a stand mixer, whip 3 1/2 cups of cream until it just holds stiff peaks. Add the confectioners sugar, vanilla, and rosewater (if using) and whip to combine.
Spread a small spoonful of whipped cream on the bottom of a 9x13-inch baking pan. Lay down 6 graham crackers. Lightly cover the top of the graham crackers with more whipped cream, and then a single layer of strawberries. Repeat 3 times, until you have 4 layers of graham crackers. Spread the last of the whipped cream over the top and swirl it lightly with a spoon. Add a few more strawberries.
To make the ganache, heat the remaining 1/4 cup cream until bubbles form around the edges, then pour over the chopped chocolate. Let it stand for a few minutes, then whisk until the mixture is thick and glossy. Drizzle this over the layered dessert with a spoon, or transfer to a squeeze bottle and use that to drizzle.
Refrigerate for at least 4 hours, or until the crackers have softened completely. Garnish with additional berries.  
Source: The Kitchn

Congratulations Omayma! You were a beautiful bride! Thank you Donia, Reem, and Nikki for making all this yummy food. And thank you Nikki for making this particular icebox cake! 
Loved all of it!


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