Miss Farah

Archive for the ‘cooking’ Category

Last night after gym, my friend and I were starving so we headed to one of the local superstores and decided to have a light dinner. We had something called “Hawader”…Hawader in arabic derives from the word ready!  Meaning that the food that we prepared is very easy and fast to make.

What we had:

– Labneh with olive oil

– Black sliced olives

– Bread (fat free)

– Zaatar

– Fondel Cheese ( not Lebanese but you can add it)

– Brie Cheese ( not Lebanese but you can add it)

– Halloum Cheese (lebanese)

– Makdous (Eggplant- Walnut- red capsicum- garlic and olive oil)

Everything was ready from the supermarket we just cut some tomatoes and added cucumber.

The dinner was amazing healthy and light!

Having “Hawader” either for breakfast or dinner is a very nice family meal as well! Sahten!! 🙂

 

Mixing the ingredients

Crepes on pan

Spread the nutella

Roll nutella crepe like a sandwich

Voila!!!! Enjoy it with your family 🙂

There’s this recipe that we always to make and the crepe  turns out great even better than at restaurants! It’s all about the dough then you just have to spread nutella. I wanted to share this recipe with because first most of us love crepes and it’s a very easy recipe for the whole family.

Ingredients:

– 2 cups milk

– 2 eggs

– 1 tbsp sugar

– 2 tbsp butter (melted)

– sprinkle of salt

– 1 1/2 cups flour

Mix all the ingredient with a blender. Then get a non-stick pan. Spray some oil on the pan and let it heat for half a minute. With a big spoon spread some of the mixture in the pan (just like pancakes) let it heat up and turn brown a little then turn it to the other side. spread the nutella and roll it like a sandwich., and voilaaaa!

This is our family’s all time favorite dessert! I learned this recipe from mom. It is very easy I even memorized it!

Ingredients:

yellow cake mix ( Betty Crocker)

– Chocolate Chips ( semi sweet)

– 1/3 butter

– 2 eggs

– 1 tsp of  powdered vanilla

– 1/3 minced walnut (optional- to make it healthier)

Procedure: Oven 180 degrees

First get a bowl and put half of the yellow cake mix, then 2 eggs, 1/3 cup of butter, then mix with spoon until the mixture is yellow in color.

Then put the other half of the cake mix, vanilla, walnut and chocolate chips. Mix them with a wooden spoon.

Get baking or cookie trays, don’t put any oil on the trays.

Get a teaspoon of the chocolate chip cookie mixture and start placing them on the tray. They dont have to be a perfect circle.

This mixture will make around 40 to 48 cookies. Don’t put alot in the teaspoon or too little.

When your done place them in the oven. Now the trick to making them soft is not to keep them for too long in the oven or they will be crunchy. Once you start seeing a little bit of brown color at the bottom of the cookie then that means you can start baking the top. The same goes here don’t keep them for too long 3 minutes or even less is enough. Keep the cookies looking yellow and not brown.

Let them cool down for an hour or so. They taste even better the next day!!

Enjoy….I want some nowwwww…oops :s

Everybody loves fried food and especially french fries! People who want to stay healthy and at the same time don’t want to miss out on fried food are recommended to get Tefal Actifry!

My sister got it for her family a few months ago and she tells me it’s amazing. You can even fry nuggets, chicken etc…

All you gotta do is put one spoon of oil, set the timer, and you can happily leave it doing its thing while you do yours.

You have to make sure fresh chips are totally dry before you put them in or they do come out soggy.

You can buy it online here: http://www.amazon.co.uk/Tefal-ActiFry-Low-Electric-Fryer/dp/B000T76UOE

Kids love cotton candy but don’t let them eat much it can cause cavity because of excess sugar!  it is fun to make cotton candy and it’s not that hard why don’t you do with your children? Check out the recipe

Cotton Candy

5 cups white granulated sugar
1 cup Water
1.25 cups light
corn syrup or honey
Food coloring and/or flavor of choice

Cover the kitchen floor and any surface near your workspace with newspaper.
Lay out a long sheet of wax paper.
Combine the water, sugar and syrup in a deep saucepan and bring the temperature to 310 degrees. This is called the hardball stage. Be very careful with hot sugar, it can burn you.

If you want colored cotton candy, divide the sugar-syrup and add in a few drops of color to each.

Now the fun part, Take a long fork and dip it into the sugar, Over the wax paper quickly swing your hand back and forth, creating thin long strings of sugar. Do this quickly 4 or 5 times. Gently, but quick;y, pull the fibers together with your hand, forming nice big, fluffy cotton balls You want to do this before the sugar cools completely.

To Make an edible stick to put the cotton candy on, just pour a 1/4 wide by 5 inch long strip of the sugar onto the wax paper, allowing a bulb at the bottom and top. After it dries, gently push the cotton candy ball on the top. Else you can use popsicle sticks or even paper towel rollers -or none at all.

Repeat with as much sugar as you like.
You can also use flavorings like lemon or cherry, in which case you can add 2 tablespoons of cheery juice or lemon juice to the sugar when cooking.

If you have gluten allergies in your home, forget about it. That is, unless you have twenty minutes to whip up a recipe that will win over your gluten intolerant kids in no time. It is just a great treat for those who can’t have wheat.

The Gluten-Free All-Purpose Flour Mix

(This mix can be substituted for traditional recipes, cup for cup. Just remember to add xanthan gum to your mixture. The xanthan gum works as a gluten substitute, webbing the dough together, working as a binding agent. Traditionally, it’s 2 teaspoons for bread recipes, 1 for cakes and 1 ½ for cookies.)

  • 3 Parts Corn Starch
  • 3 Parts White Rice Flour
  • 2 Parts Soy flour
  • 1 Part Masa Flour

The Cookie Part

  • 1 1/4 cup gluten-free All-Purpose Flour
  • 1/2 cup unsweetened cocoa
  • 1 1/2 teaspoons xanthan gum
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup sugar
  • 1/2 cup plus 2 tablespoons butter, room temperature
  • 1 large egg

1. In a medium-sized bowl, mix the flour, cocoa, xanthan gum, baking soda and powder, salt, and sugar.

2. Beat in the butter and the egg. Continue mixing until dough comes together in a mass.

3. Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately 2 inches apart. With moistened hands, slightly flatten the dough. You could use cookie cutters to make perfect “O’s,” but the rough edges were yummy, too. Pick your battles.

4. Bake for 9 minutes at 375 F. Set on a rack to cool.

The Filling Part

  • 1/4 cup room-temperature butter
  • 1/4 cup vegetable shortening
  • 2 cups sifted powdered sugar (Trust me, sift the sugar if you want the filling to be smooth…I learned the hard way.)
  • 2 teaspoons vanilla extract

1. Place butter and shortening in a mixing bowl, and at low speed, gradually beat in the sugar and vanilla.

2. Turn the mixer on high and beat for 2-3 minutes until filling is light and fluffy.

3. To make a cookie, pipe teaspoon-sized blobs of cream into the center of a cookie using a pastry bag, or a plastic bag with the corner cut off.

4. Place another cookie, approximately equal in size to the first, on top of the cream. Lightly press, to work the filling evenly to the outsides of the cookie. Repeat until all the cookies have been creamed.

5. Side note: Make sure to make an even number of wafers. May sound like common sense to you, but I lack that most days and almost ended up with an extra cookie. It wouldn’t have been a tragedy, as I’m sure I would have found use for it in the bottom of my milk jug, but still, just keep an eye on those cookies.

These were such a success, I don’t think I can tell you. They taste like the real thing, only better. The filling was sinfully fantastic. There is nothing, absolutely nothing in this world, better than a freshly baked Oreo…unless it also happens to be gluten-free.

This Article was taken from: www.parentingsquad.com

 

 

We can all use a little extra help becoming organized in the kitchen and during meal planning. The best way to ease stress is to be prepared. Make a list of frequently used items and attach it to your refrigerator door. Every weekend, check for items that you’re running low on, and take a trip to the store to replace them. Here are some items to get you started:

In your refrigerator:

* Eggs (or egg substitute)
* Fat-free Parmesan cheese
* Fresh fruit
* Green onions
* Jar of minced garlic
* Low-fat shredded cheese
* Low-fat yogurt
* Low-sodium soy sauce
* Pre-washed and sliced veggies
* Reduced-calorie margarine
* Fat-free milk

In your freezer:

* Boneless, skinless chicken breasts
* Frozen pasta such as tortellini or ravioli
* Frozen vegetables
* Frozen yogurt
* Lean meat
* Leftovers!
* Salad-size shrimp

Thanks to Weight Watchers for the suggestion!

However some parents want their kids to have more fat then just get food that are not low in fat.