Sunday, January 31, 2016

Chicken Francese دجــاج فرنسي

If you think of chicken as bland, try this quick and flavorful preparation. Parmegiano- Reggiano, fresh parsley and lemon slices add an irresistible zest.

  • 1 ½ lbs. chicken scaloppine
  • Salt and pepper to taste
  • 1 cup all-purpose flour
  • 4 eggs
  • 4 T Parmigiano Reggiano
  • 2 T finely minced fresh parsley leaves
  • ¼ cup olive oil, more as needed
  • ½ cup dry white wine
  • 1 ½ cups chicken stock
  • 8 thin lemon slices, seeds removed
  • 3 T butter

  1. Place 2 pieces of scaloppine between sheets of plastic wrap and pound with a meat pounder to 1/4-inch thickness. Season both sides with salt and pepper.  Repeat with remainder of scaloppine.
  2. Place the flour in a shallow plate.
  3. Beat the eggs along with 1 T water, the cheese and parsley in a wide bowl.
  4. Heat oil in a large skillet over medium heat.
  5. Dredge both sides of scaloppine in flour and then dip into egg mixture to coat completely, allowing the excess to drip off.
  6. When the oil is hot, place two scaloppine at a time in skillet and fry until golden, about 2 minutes on each side.  Add a little more oil if necessary. Remove to a large platter and cover to keep warm.
  7. Pour oil from skillet.  Return the skillet to high heat and add wine.  Reduce by half.  Add chicken stock and lemon slices and boil for 5 minutes.  Remove lemon slices and continue boiling the sauce until reduced by half.
  8. Off heat, swirl butter into skillet until the sauce is thickened. 
  9. Add scaloppine, turning them until coated.  
  10. Divide among 4 plates and garnish with lemon slices.  
  11. Serve immediately.

Friday, January 29, 2016

Strawberry with Dream Whipe Cream فراولة بكريمة الدريم ويب

  • ظرف كريمة دريم ويب
  • كوب فراولة طازجة
  • كوب حليب
  • سكر ناعم

تخلط كريمة الدريم ويب مع الفراولة والحليب والسكر الناعم والثلج في الخلاط وتصب في أكواب ويوضع أعلاها حبة فراولة للزينة.

Thursday, January 28, 2016

How to cope with TEFAL utensils كيفية التعامل مع أواني التيفال

إن للأواني المطلية "التيفال" مزايا عديدة، وتحرص أغلب السيدات على اقتنائها واستخدامها، من أجل التغلب على مشكلات المواد الدهنية، كما أن لها ميزة عدم التصاق الأطعمة بها، لكن عند استعمال هذه الأواني علينا أن نراعى الأمور التالية:لا يوضع الإناء فارغاً على النار، بل توضع الأطعمة فيها قبل وضعها على النار.
  • وإذا أريد تحمير شيء ما، فيدهن الإناء دهنا خفيفا بفرشاة من النايلون مخصصة لذلك.
  • وإذا أريد تقليب ما بداخل الإناء فإننا نستخدم ملعقة من الخشب ولا نستخدم أبدا أي أداة معدنية.
  • لا يستعمل السلك المعدني أو أي إسفنجيات خشنة لتنظيف الإناء من الداخل، بل ينظف بقطعة إسفنج ناعمة خاصة به.
  • لا تقطع الأطعمة في الإناء حتى لا يتعرض للخدوش.
  • لا يسخن الإناء إلى درجة كبيرة ولا يوضع أبدا على نار مرتفعة.
  • إذا تغير لون الطلاء الداخلي من الرصاصي إلى البني فليس لهذا التغير أية أهمية، ويمكنك تجنب ذلك بتحاشي تسخينها أو تعريضها لنار مرتفعة، كما يمكن التخلص من هذا الون البني بغلي ماء "جافيل" خالص في الإناء لبضع دقائق، ويشطف الوعاء بعد ذلك عدة مرات ثم يجفف.

Wednesday, January 27, 2016

Homemade Pizza بيتزا منزلية

Your Own Pizza Pie? That’s Amore!

The highlights of this recipe are partially baking the dough rounds before adding toppings and sautéing the toppings before adding them to the pizza. The pizza doesn’t bake long enough to give the raw ingredients a caramelized taste. (Serves six.)

Pizza dough
  • 1 package (2 ¼ t) active dry yeast
  • 1 ½ cups warm water (110 degrees)
  • 4 cups all-purpose flour plus extra for dusting
  • 2 t salt
  • 2 T extra virgin olive oil
  • Toppings (go nuts, prepare your favorites)

  • Avoid prepared pizza sauce. Instead, chop up a tomato or handful of tiny tomatoes and sauté in a nonstick pan with a teaspoon of olive oil, pinch of salt and pepper. Mash as tomato softens.
  • ½ cup sliced mushrooms, sautéed
  • I cup thinly sliced sweet pepper (think yellow, red or orange for color) lightly sautéed.
  • 1 small sliced Vidalia onion sautéed until beginning to caramelized
  • 4 cloves of thinly sliced garlic added to caramelized onion
  • One hot and one sweet Italian sausage, crumbled and sautéed
  • 1/2 cup pitted Kalamata or Turkish olives sliced in half
  • 2 T fresh basil, chopped
  • ½ t red pepper flakes
  • ¼ t dried oregano
  • ½ t salt
  • ¼ t freshly ground black pepper
  • ¾ lb. fresh mozzarella, thinly sliced*

The dough
Proof the yeast by dissolving it in warm water. It should foam up. Put the flour and salt in a food processor using the steel blade. Pulse briefly and then add the yeast mixture in a slow stream. Stop processor, add oil and pulse a few times.
On a lightly floured surface knead dough briefly and form into three balls. * * Place on a baking sheet, cover with a towel and let rise about 45 minutes until double in bulk.
Place baking stone in a 450-degree oven.

Shaping, Topping and Baking
Press out dough with your fingers from the center out on a floured surface (preferably a marble slab). Shape dough into three 12” rounds about ¼” thick.. Allow a lip on the edge. Poke a few holes with a fork in the dough to keep it from puffing up. Lift onto a peel, slide onto hot baking stone and bake one at a time, unless baking stone can accommodate more, for four minutes until lightly baked. Take out of oven and divide toppings among crusts. Arrange slices of cheese on top. Return to oven and bake another 6 minutes, just until cheese is melted and starting to bubble. Run under the broiler for a couple of minutes to brown the top. Don’t overbake or cheese will become leathery. Cut into wedges with a pizza cutter.

*Place cheese in freezer for 20 – 30 minutes to make slicing easier.
**At this point dough can be refrigerated or frozen for use later. Each ball will make pizza for two.

Tuesday, January 26, 2016

Vegeterian Penne Pasta بــاســتـــا بـالـخــضـــار

Prep Time: 20 min.
Cook Time: 20 min + 15 min (for Pasta)
Serves: 4-6

  • Penne Pasta – 16 oz (approx 500 g)
  • Olive Oil – 2 Tbsp
  • Garlic – 4 large cloves, roughly chopped
  • Italian Seasoning – 1 tsp
  • Crushed Chili Flakes – to taste
  • Onion – 1 large, sliced
  • Bell Pepper – 2, sliced (your choice of color)
  • Sun Dried Tomato in Oil – 1/4 cup, chopped
  • Artichokes Hearts in Oil – 1/2 cup, sliced
  • Tomato – 1 large, chopped
  • Salt – to taste
  • Lemon Juice – to taste
  • Fresh Basil – for garnishing
  • Shredded Parmesan Cheese – for garnishing
  • Toasted Pine nuts – 1 tbsp
  1. Boil the Pasta with water and salt and cook them as per package directions AL Dante.
  2. Once cooked, drain and keep aside. 
  3. In a wok style pan, add in the Olive Oil and the Garlic and heat over medium flame.
  4. Once warm, add in the Italian Seasoning by rubbing it between your palms.
  5. Add in Crushed Red Chilli Flakes to taste. Cook for 30 seconds.
  6. Add in the Onions, mix and allow them to cook for a minute.
  7. Add in the sliced Bell Peppers and mix well.
  8. Increase the flame to high and cook for a couple of minutes.
  9. Add Salt, Artichokes and Sun Dried Tomatoes and mix well.
  10. Add in the chopped Tomatoes cook for another minute.
  11. Add in the Pasta and start mixing again.
  12. Also add in the Lemon Juice and cook till the Pasta is heated all the way through.
  13. Last but not the least, garnish with torn up Basil Leaves, Pine Nuts & Shredded Parmesan Cheese.
  14. Serve hot with some Garlic bread.

Monday, January 25, 2016

Potato Terrine حاوية البطاطا

Here's an appetizing recipe for one of the most popular main dishes: the potato terrine. The nice thing about it is that it can be flavoured with various ingredients, your favourite ones!

Let's see how to do! We'll need:
• 2,2 lbs (1 kg) of mealy potatoes
• 1 1/3 cups (200 g) of peas
• 2 oz (60 g) of diced smoked bacon
• ¾ cup (70 g) of grated parmesan cheese • 2 eggs
• 1 tsp of chopped chives / salt and pepper to taste
• 1 ½ tbsp (20 g) of butter / just under ½ cup (100 ml) of milk

Begin by boiling 1 ½ pounds (700 g) of potatoes in salted water, for about 40 minutes.
Peel the remaining potatoes and cut into 1/10-inch (3 mm) thick slices, you can use a vegetable slicer.
Once sliced, boil for 15 minutes until tender.

Meanwhile, brown the bacon in a pan; once browned, add the peas; then finish cooking adding some hot water, if needed.

Peel and mash the potatoes, which have been boiled, then add the peas with bacon, the parmesan cheese, saving 2 tablespoons, the eggs, the milk and the chopped chives; blend everything and add salt and pepper to taste.

Line a 1 ½-quart loaf pan with baking paper, then arrange the potatoes, pour in the puree and cover with the remaining slices. Sprinkle with grated parmesan cheese and add a few knobs of butter.
Then bake at 350°F (180°C) for 30 minutes; to make it golden brown, raise the temperature to 410°F (210°C) during the last 10 minutes.

Our potato terrine is ready, serve with a fresh salad!

Sunday, January 24, 2016

Some Advice For The Conservation of Food بعض النصائح لحفظ المواد الغذائية

‏1‏ ـ يمكن تجميد الأعشاب الطازجة بوضعها داخل مكعبات ثلج ترص داخل أكياس بلاستيكية لاستخدامها عند الحاجة بعد فترة طويلة‏.‏
‏2‏ ـ للحفاظ على طراوة ولين الخبز لأطول فترة ممكنة يوضع قطعة من البطاطس أو التفاح في خزانة الخبز‏.‏
‏3‏ ـ قبل البدء بتفريغ خليط صنع الكيكة أو التورتة بإستخدام الملعقة تغمس في اللبن الحليب حتى تمنع التصاق الخليط‏.‏
‏4‏ ـ للاحتفاظ بقطع البسكويت مقرمشة يوضع مكعب سكر معها داخل وعاء حفظ بغطاء‏.‏
‏5‏ ـ لمنع غليان الأرز وانسكابه خارج إناء الطهي يوضع في الإناء ملعقة خشبية‏.‏
‏6‏ ـ للحفاظ علي البصل طازجاً لأطول فترة ممكنة يجب لفه دون تقشيره بورق الألومنيوم‏.‏

Saturday, January 23, 2016

Seafood Gumbo بامية بالمأكولات البحرية

A glorious gumbo is southern comfort food at its best. This one features shrimp, scallops, crab, andouille sausage and okra in a nourishing and soul-warming shrimp stock .The shrimp and scallops are seared before added to the stock and the okra sautéed in a hot skillet to lose most of its “ropey” texture. I hope you’ll love it.

Shrimp stock
• Peanut or vegetable oil
• Reserved raw shells, tails and heads from shrimp (see seafood preparation)
• 1 carrot, chopped
• 1 stalk celery, chopped
• 1 large onion, chopped
• 1 Turkish bay leaf
• 6 cups water
• ¾ cup dry white wine

In a large sauce pan, heat 2 T oil to hot and sauté shrimp shells, carrot, celery and onion for 5 minutes stirring frequently. Add bay leaf, water and white wine. Bring to a simmer and cook at medium heat for 40 minutes. Strain through a fine mesh sieve and discard solids.

While stock is simmering, prepare the following:
• ½ lb andouille sausage* cut into thin slices
• 1 large onion, finely dice
• 2 celery ribs, finely chopped
• 1 red bell pepper, finely diced
• 3 cloves garlic, finely diced
• ½ cup tomatoes, seeded and chopped
• 1 t fresh thyme, chopped
• ¼ t cayenne pepper

Brown andouille in a lightly oiled large skillet. Remove to a paper towel lined plate. Heat 2 T oil in skillet and add onion, celery, bell pepper, garlic, tomatoes, thyme and cayenne pepper and cook until soft. Set aside to be added to roux.
• 1 stick unsalted butter
• ½ cup flour

In a large stockpot or Dutch oven make a roux. Melt butter and gradually add flour stirring until a rich caramel color is reached. Gently add the vegetable mixture. Cook for another 3 minutes.
Bring shrimp stock to a boil. Gradually whisk cups into the roux mixture. Bring back to a boil and then lower the heat to a simmer.

• 1 lb. large shrimp, cleaned. Reserve shells, tails and heads. (If possible, buy shrimp with the heads on.)
• 6 large sea scallops, muscles removed, cut in half horizontally
• 6 oz. lump crabmeat

Wipe out the large skillet and add 2 T oil. Heat to almost smoking. Add scallops seasoned with salt and pepper. Sear about 1 minute on each side. Remove and set aside. Add more oil if necessary to sauté shrimp seasoned with salt and pepper. Sauté until just pink, about 3 minutes. Set aside with scallops.

• ½ lb. okra cut into 1/4 –inch slices
In a dry skillet, sauté okra over medium high heat, turning frequently until they lose most of the liquid and begin to caramelize, about 10 minutes. Be careful not to scorch it. Season with salt and pepper. Remove from skillet.
• Optional: up to 1 ½ t file powder**
• 2 T chopped green onion

Add andouille, okra, scallops, shrimp and crabmeat to shrimp stock. Stir to combine. If additional thickening is desired, take off heat and add file powder accordingly, stirring constantly. Cover and let sit for 10 minutes before serving. Garnish with chopped green onions and serve in large bowls or soup plates over hot white rice.

*andouille—a spicy smoked sausage found in some supermarkets, specialty markets and online.
**file powder—ground dried leaves of the sassafras tree used to thicken and flavor Creole dishes; available in the spice or gourmet section of most large supermarkets.

Photographer Bill Brady
Recipe Provided by Phyllis Kirigin

Thursday, January 21, 2016

Chantille Cream with Banana موز مع كريم شانتيل

كريم شانتيل
  • 4 أكواب حليب
  • 3 ملاعق طحين
  • ملعقة واحدة نشا
  • بيضتان
  • كوب سكر
  • ملعقة ليمون حامض للموز

تخقق جميع المكونات جيداً على البارد ما عدا اللموز وعصير الليمون. ثم توضع على النار مع استمرار الخفق حتى تجمد. في هذا الوقت يقطع الموز حسب الرغبة ويرش فوقهم عصير الليمون لكي لا يتغير لون الموز. يوضع الموز أولاً بقعر الكاسة ثم الكريمة وبعدها الموز.

وصفة مقدمة من السيدة سوزي عبيد

Wednesday, January 20, 2016

Shellfish Stew يـخـنة المـحـــار

This recipe serves: 4

  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 2 large yukon gold potatoes cut into 2 inch cubes
  • 2 stalks celery, finely chopped
  • 2 cloves garlic, minced
  • salt to taste
  • freshly ground black pepper
  • 1 teaspoon minced, fresh thyme, or 1 teaspoon dried
  • 3 bay leaves
  • 1/2 cup white wine
  • 1 28-ounce can diced tomatoes, drained
  • 2 cups fish stock or clam juice
  • 1 dozen littleneck or cherrystone clams
  • 12 medium shrimp, peeled and deveined
  • 1 pound mussels, scrubbed
  • 3/4 lb sea scallops
  • 3 Tablespoons fresh cilantro leaves, coarsely chopped

  1. Heat the olive oil in a soup pot over medium heat. Add the onion, celery, potatoes (par boiled or microwaved) and garlic, salt and pepper to taste and cook until the vegetables begin to soften, about 5 minutes.
  2. Add the thyme, bay leaves and wine and bring to a boil. Cook until the wine is almost gone.
  3. Add the tomatoes and fish stock (or clam juice ) and cook for 5 minutes more.
  4. Rinse the clams and add them to the pot, covered cook for 5 minutes.
  5. Add  mussels. Cover again and cook for 1 minute. Stir in shrimp and scallops. Cook until just translucent, 4 to 6 minutes. Remove from heat, add cilantro
  6. Season with salt and pepper if needed and serve hot.
2 cup servings

Tuesday, January 19, 2016

Sea bass in a salt crust

Sometimes cooking fish may seem a challenge, but today I'll suggest you a simple recipe with a healthy and fat-free cooking method: the sea bass in a salt crust .

Let's see together what ingredients we'll need:
  • over 6 cups (1 kg) of coarse salt
  • 3 ½ cups (1 kg) of table salt
  • 3 egg whites
  • 1 organic lemon
  • 1 clove of garlic • aromatic herbs, such as (bay, thyme, sage, rosemary, dill)
  • 1 sea bass of about 1,8 lbs (800 g)
  • extra virgin olive oil
Let's make the sea bass in a salt crust:
  1. This is our sea bass, as you can see it's already gutted; so just wash it, then chop all the aromatic herbs and grate the zest of the organic lemon. In a small bowl, mix a spoonful of chopped aromatic herbs, the minced garlic and a teaspoon of lemon zest. With this mixture... fill the belly of the fish.
  2. In a large bowl, put the 3 whipped egg whites, add the remaining chopped aromatic herbs and the grated lemon zest, after that add the table salt and the coarse salt.
  3. The mixture for coating the fish is ready. If you think it's too dry, you can add 1 more egg white or a little water. Take a baking pan, line with parchment paper and make a bed of salt, about 6/10 inch (1 ½ cm) thick. Now take the sea bass, lay it on the bed and cover with the mixture.
  4. We're ready to bake our sea bass, completely coated with a salt and herb crust: we'll bake it at 390°F (200°C) for 40 minutes.
  5. 40 min. -- 390°F (200°C)
  6. After such time, take the sea bass out of the oven, let it rest for 5 minutes, then break the crust with a kitchen hammer.
  7. Our wonderful sea bass is ready! With this cooking method, we'll maintain and enhance the flavor of the sea bass, thanks to the protective crust of salt. Before tasting, you must remove the head, the skin, cut into halves and remove the central bone, then you can serve it with extra virgin olive oil, pepper or any dressing you like. From Sonia and GialloZafferano, bye bye and see you next video recipe.

Monday, January 18, 2016

Daily Diet الوجبة الغذائية اليومية

يوصي خبراء التغذية وأخصائيُّوها بأن الوجبة اليومية يجب أن تشتمل على عدد معين من الأطعمة من بين مجموعات خمس وهي:
  • الخضراوات
  • الفواكه
  • الخبز والأرز والفطائر والمأكولات القمحية
  • الحليب واللبن الزبادي والجبن
  • اللحوم والدواجن والسمك والبقول الجافة والبازلاء (البسلة)، والبيض والمكسرات.
وينسق العاملون في مجال التغذية خدمات الطعام المدرسي، كما يخصصون وجبات المرضى بالمستشفيات، ويقدمون استشارات في التغذية للأفراد، ويديرون أنظمة غذاء عالمية كما يفحصون العلاقة بين الوجبات والصحة، ويبحثون عن طرق لتحسين تعبئة الأطعمة وتوزيعها وكذلك يبتكرون أغذية جديدة.

تخطيط وإعداد الوجبات
يستدعي التخطيط لإعداد الوجبات مراعاة عوامل عدة، إذ يجب أن يكون الطعام مغذيًا ولذيذاً، كما يجب أن تكون تكلفته ضمن حدود إمكانات المرء. ويجب على الطاهي كذلك أن يأخذ بعين الاعتبار الوقت اللازم لإعداد الوجبات ليتسنى له التخطيط لها إذا دعت الحاجة لذلك، كأن تكون مشاغله كثيرة ووقته ضيقًا. فيكون التخطيط للوجبات المغذية مرتبطا بالإلمام بالمبادئ الأساسية لحاجات الجسم الغذائية، وكذلك العناصر المغذية المتوفرة في كل نوع من أنواع الطعام. ويقسم أخصائيو التغذية أنواع الطعام إلى مجموعات أساسية، وينصحون بتناول حصص محددة يوميًا من كل مجموعة من هذه المجموعات. وقد أوردنا هذه المجموعات في مقالة التغذية والتي تشمل أيضًا قائمة بعدد الحصص المطلوبة من كل مجموعة. وتجدر الإشارة إلى أن وجبات الطعام المعدة على أساس هذه الإرشادات تزود الجسم بالعناصر الغذائية الضرورية، دون أن تضيف إليه سعرات حرارية زائدة عن الحد المطلوب.

Baba Ghanoush بابا غنوج

من المقبلات اللبنانية المعروفة وهو عبارة عن باذنجان أسود مشوي وطماطم وفلفل رومي وثوم وطحين. 


  • 1 كيلوغرام من الباذنجان المشوي
  • حبة فلفل رومي أحمر
  • 3 فصوص ثوم مطحون
  • نصف كيلوغرام من الطماطم
  • نصف كوب عصير ليمون
  • كوب من الطحينة
  • ملح
  • زيت زيتون 


  1. يطحن الباذنجان الأسود حتى ينعم.
  2. تقشر الطماطم والفلفل الرومي وتفرم مفرماً ناعماً.
  3. يخلط الباذنجان الأسود والطماطم والفلفل الرومي والثوم والملح وعصير الليمون والطحينة.
  4. توضع في صحن التقديم ثم يرش عليها زيت الزيتون.

Sunday, January 17, 2016

Pesto Chicken دجاج بصلصة الحبق

"A simple way to prepare chicken that looks like you spent a lot of time preparing. It can also be prepared ahead of time and refrigerated until baked. Be sure to use a good quality pesto for best results. I like to serve it with pasta, but it is also nice sliced and served on a green salad."

  • 4 skinless, boneless chicken breast halves
  • 115 g prepared basil pesto, divided
  • 4 thin slices prosciutto, or more if needed
Preheat oven to 400 degrees F (200 degrees C). Grease a baking dish.
Spread about 2 tablespoons of pesto per chicken breast over the top of each breast, and wrap each breast in prosciutto slices to cover the entire breast. Place the wrapped chicken breasts into the prepared baking dish.
Bake in the preheated oven until the chicken is no longer pink, the juices run clear, and the prosciutto is lightly crisped, about 25 minutes.