Last week I realized for very long time I didn’t use my dried beans and that wasn’t good because always when I was thinking to make them but the long time to prepare them causes easily to giving up without even thinking further. One day while I was thinking how to solve this dried bean problem a great idea light up immediately to rescue! Yessss, Soaking! boiling! and freezing! dried beans.
While soaking the reddish beans to save energy and time I diced to soak all of the dried beans, chickpeas and green lentils I didn’t boil the chickpeas and green lentils ( but if you like you can) just drain them well and freeze them but I boiled the reddish beans and beans they are super short-cut to your meal after long working/tired day. Just de-freeze how much you need and boil them with little water and salt about 5-10 min.
Enjoy it over your salad, in mazza or main dishes.
Let’s start up to something quicker&healthier!
1 medium organic onion thinly sliced
1 cup cooked organic reddish beans
1 small organic avocado
1-2 tbs extra virgin olive oil
1 tsp sea salt
1 tsp sumac
1 tbs pomegranate sour or lemon juice
2 tbs of finely diced organic parsley (optional)
Soak reddish beans in 4-5 cups boiled water over night
Rinse them well
Cook them 30-40 min. or more or less until you can taste to mash them with back of spoon on a plate easily this shows they are done.
Drain them if there is excess water.
Add half tsp of salt and mix the beans.
Mix half tsp of salt and sumac with diced onions.
Mix onions, beans and parsley add pomegranate sour and olive oil.
Put it into one side of serving plate.
With help of spoon remove the skin of avocado and cut into chunks.
Put it beside the beans.
Enjoy this delicious healthy dish over special dried bread called baqisma or tacos or favorite choice of your bread.
Spring is little ways away buttt… bit of fashion helps the wait and makes us look forward to it.
Here are some shoes we are looking forward to wear when the warmer weather hits: A nice Tory Burch wedge is comfy and stylish under any jean or dress. Wild tribal pair of flat sandal. We are in love with this pair from Sol Sana. Looking at them is an instant shot of sunshine and smiles. These comfy casual sandals from Ishvara hail from Spain. The cool design and the color combo makes them perfect for weekend runabouts.
My snack bunnies sometimes I eat them for breakfast with cup of tea or for a quick lunch at office or for take away or just any where they are like my life savers . As most of the times as I do you can make these buns and freeze them then when you are ready to serve them de-freeze as much as you need or if want to give them fresher taste put them in preheated oven for few min. cool and fill them with feta actually they are looking pretty good at partys as well and please keep them at refrigerator after filling. Enjoy them as soon as possible! they have 3-4 days to survive :))) short shelve life.
This short shelve life reminds me something very important worth to share with our beloved readers&followers! Did you ever think when buying our food we are buying our (lives or death) our (health or illness). I want to share this great information with you about short&long shelve life what ever you buying is directly effecting your life want to know how?
Here is how
If you are buyer of long shelve-life products means unfortunately more likely gives you shorter&sick live.
Good news if you are buying shorter shelve-life means long&healthier live so please be aware of the shelve of your life & health.
Buy +more fresh -less or no more canned & only what you need because less is more!
Finally the recipe take the start!
3 -1/2 cups flour
1 tbs sugar
1/2 tbs sea salt
1 tbs instant yeast
1/2 cup lukewarm water
1/2 lukewarm milk
1 egg white for inside the dough and the yolk for top of buns
1/3 cup extra virgin olive oil
100 gr organic feta cheese (creamed) if it’s too hard you can add 1 tbs milk or olive oil to make it spreadable.
Only parsley leaves diced finely.
Come on to make the lovely Feta-Bunnies!
Preheat oven 180 c.
Add flour, sugar and salt mix. make hole in center.
Add yeast, milk, water, oil and egg white and knead.
Cover the dough with cloth and leave it 30 min.
Make small chestnut sized balls or ovals from dough.
Line them on parchment papered pans spread egg yolk on top and leave 10 min.
Bake them until golden brown.
Cool them completely.
Cut one side of the buns fill it with feta cheese leave some feta outside to stick parsley easily then dip them in parsley.
I’m ready to give myself more fresh & shorter shelve life feta-bun party!
Ok, finally I decided to write about my obsession with anything coconut. Have always really liked coconut, but about few years ago got more serious as I learned more about the healthy benefits of coconut.
Coconut is another miracle of nature that is yummy and smells amazing. So many uses for this amazing nut – hard not to love it.
Coconut Juice and Flesh Best way to experience this is to have fresh coconuts. I will never forget the coconuts in Thailand. Last year, during our trip to Thailand coconut juice became our official drink. We were delighted to also discover we could scrape and eat the flesh. Coconut juice is more hydrating than water.
Coconut Flakes Coconut flakes come in various shapes and sizes. Most common use is in baking. I love the large hefty flakes that I can crunch and taste the coconut flavor. I use them in the mornings: little yogurt, blueberries, and coconut flakes!
Coconut Butter Warning – if you read beyond this section we will not be responsible for your coconut addiction.
Coconut butter is great for cooking, baking, or just as a spread on a piece of good bread. BUT mixing couple spoonfuls mixed with dark cocoa powder makes the best impromptu desert!!
Coconut Oil Yes, you can cook with it. BUT even more importantly you can use it for your skin and hair. I am close to ditching my body lotion altogether and completely switch over to coconut oil. It is important to emphasize you should use organic cold pressed virgin coconut oil. If your hair is too fine you may not want to use it besides as a mask to nourish the hair. But if you are sporting a bushy lush head of hair – your hair will love you for using coconut oil. Btw – if you live in a cold climate the coconut oil will naturally solidify, that does not mean it is bad. This is normal, it will easily turn liquid with a bit of warmth.
Some sweet-dreams anyone? Who doesn’t like a sweet-dream like this you don’t have to dream-big to get this sweet! wait!! Surprisingly I made this torte many times and it’s foolproof so don’t be afraid to try it it’s guaranteed recipe but you can be afraid for only to get addicted or addict others unfortunately I made this mistake during one of the Easter time and every Easter when family and friends visiting asking me if I made Easter-famous almond meringue torte. This photo is from last Easter I’m sorry I even couldn’t took another photo to show you when you serve this torte how beautiful it stands in a plate because swept away immediately anyway when you will try it yourself you’ll see how sweet it looks & tastes!
Let’s start hand’s on-to dream-big to get our sweet-dream!
1/2 cup butter
1/2 cup sugar
1/4 tsp salt
4 large egg yolks
1 tsp vanilla extract
3 tbs milk
1 tsp baking powder
1 cup flour
4 large egg whites
3/4 cup granulated sugar
1/2 cup sliced almonds
1 tbs sugar
1 box instant vanilla pudding
2 tsp vanilla extract
1-3/4 heavy cream
Fresh strawberries, black berries, raspberries, blueberries
Preheat oven 175 c
Line 45 x 35 x 3 cm. pan with non-stick parchment or grease the pan.
Cream together butter, sugar salt and egg yolks
Add vanilla, milk, baking powder and flour beat.
Spread the batter in pan.
Beat egg whites till light.
Continue beating gradually add sugar.
Till meringue is smooth and stiff.
Spread meringue on batter.
Sprinkle almonds then cinnamon and sugar.
Bake it 30 min. till lightly browned.
Remove it from oven cool it 15 min.
Gently loosen the edges measure it cut it into half then cut one half into half again to make it easier to handle it.
Mix vanilla pudding with heavy cream and vanilla till thick spread it over one half of the cake layer of meringue side.
Add layer of berries I use small strawberries sliced into half.
Top other layer of cake layers meringue side up if almonds will fall off just sprinkle them back on top.
Enjoy immediately or refrigerate till you would like to enjoy it!
Before we start to this traditional family recipe I want to give you a great tip that I learned it from my aunt during summer I collect the fresh grape leaves and just line them on top of each other then wrap them with aluminum foil and put them in freezer bag and freeze them when I took them from freezer I have to be very careful because when they freeze they are very fragile so when you touch them you have to be very careful! and after you de-freeze them they are ready to use & enjoy sunny summer taste!
Are you ready to enjoy?
Organic grape leaves
1 cup organic rice
1/2 cup organic coarsely ground wheat
1 or 1/2 cup Greek yogurt
1 tbs organic butter or ghee or olive oil
1 tsp pressed organic garlic
1 tsp sea salt
2-3 cups boiling water (you will need more or less water it depends of what type of rice and leaves you use)
For Top ( for 1 person)
1 large organic egg (optional)
1 tbs organic butter, ghee or olive oil
1/2 tsp sea salt
1/4 cup water
2 tbs fresh green garlic leaves diced very thin I don’t have fresh green garlic leaves so I used normal garlic cloves crushed.
You can use just rice or just wheat or as I do you can mix them.
Rinse rice and wheat.
Mix melted butter, yogurt, garlic and salt to rice and wheat mix them well.( I didn’t have enough yogurt at home so my mixture looks dry but normally should be runny and wet yogurt gives special flavor and character which is the specialty of this recipe.
Then as below you see the photos put some rice and wrap the leaves.
Line up them in pot the closure side should be faced down.
When you reach the last row if you have left over leaves you can cover the top of wraps or if you don’t have that’s fine.
Cover the lid bring to boil 20-30 min. or until the rice and wheat cooked well.
If you are using very big leaves yo can dived them into 2 pieces or just make big wraps my leaves were very small.
Now our Aprakh is ready carefully take each Aprakh and line it in plate.
Put butter in pan until heated pour scrambled egg and stir fry put the crushed garlic and salt stir-fry then add boiling water boil it 1-2 min. it should be little water left when you put it over the
Okay I know its worth it but isn’t it enough we wait… aaawww it smells garlicious!
Give me a moment please! I have to eat and sweep this I stand to much.
My mother told me a lot about how they were happy when they had a chance to get a quince from the tree; they were putting it in their wardrobes between their clothes to give nice smell to their clothes at that times when they did not have perfumes. I can imagine quince scented wardrobes it was very nice, safe and healthy way to smell good…. and she adds those time the quinces and all fruits were smelling really good but now days unfortunately and sadly they didn’t… and after it begins to getting ripe in the wardrobe they took it and made it into a dessert like this — during those days nothing was to throw but to use it use it reuse it! When she prepare this dessert always as I use to ask her what were they doing that times it’s always nice to hear old quality stories especially during long winter nights.
Favorite winter dessert!
I’m always getting very exited when doing this veryyy simple but amazing dessert. The smell, the taste, the look Oh my GOD it’s terrific!
This is why honey bees like it :)))
First you need fire if you have fire place or stove like me you are very lucky you just have to wait until the log is turn to a nice fire it’s relaxing to sit in front and watch for a while.
Come on get up it’s time to take one nice smelled organic quince wash it well.
I wish I had a tree.
Wrap it with aluminium foil like this
Put it on top of the fire-coals. I remember my mom was covering it with fire-coals as well you can do the same or turn it every 10 min. to cook every part of it.
I check it out. It wasn’t cooked yet it wasn’t soft and the skin should be burned. Cover the foil again put on fire-coals to wait more.
It should be burned more than the picture more than half of it should be burned. This takes 40 min. with me because I didn’t have enough coals and the quince was big. If you have enough coal and to cover it with them maybe this will take 15 or 20 min. I think.
Remove it from foil cut it in half first.
Peel the burned skin. Remove the seeds from the pits. It smells amazing.
Put 1 tsp of honey in each half of quince cut nice slices. If you like more honey drizzle over more honey or you can serve it with scoop of ice cream.
This is for 2 person but I ate all of it veryyummmmyyyy.
I opened the refrigerator and see I have cauliflower that I bought last week so I start to think what can I create today?? Different, delicious, easy, simple, healthy. Okay I find it! Cauliflower pasta with garlic yogurt mmmm…. sounds good healthy smart
1 cup pasta
1-1/2 cups cauliflower cut into small pieces
1 cup greek yogurt
1 tbs extra virgin olive oil
1 tsp sea salt
1 tsp pressed garlic
On top (optional but yummy)
1 tsp hot pepper flakes
1 tsp olive oil
Cook the pasta with water and salt as it says on it’s own package.
Add olive oil and cauliflower stir for 1-2 min.
Add just little bit of boiling water and salt and cover the lid let boil 5-8 min until it gets soft but firm as pasta.
Combine cauliflower and pasta let them cool.
Combine yogurt and garlic take tablespoon fulls put on top of cauliflower pasta.
In small pot combine olive oil and hot pepper let them 1-2 min to heat then drizzle over the yogurt.
This eggplant recipe was made a day after when I made eggplant mazza so you can grill your eggplants a day before but as you can see they get brown this time because I didn’t soak them in lemon juice and use them immediately anyway the taste is same just the color is darker. If as me you like to eat it simply with bread and yogurt with fresh mint or you can eat it with meat or rice as how you like. Just use your creativity!
What you need to get started is
1/2 cup organic eggplant (2 small or 1 big)
1 egg (optional)
1 tbs extra virgin olive oil
3 cloves of garlic
1 tsp sea salt
some parsley to decorate
Prepare the eggplants as same as eggplant mazza but don’t soak them into lemon juice use them directly.
Dice them finely or mash them (sometimes I like to cut them in small cubes you can do if you like).
If you use the egg first scramble the egg.
Heat the olive oil.
Put the eggs when they start to take shape stir them to create small pieces of eggs. (Like stir fried eggs)
Add eggplants cook them for 5 min.
Add salt and garlic cook 5 min. more.
That’s it it’s ready! it’s easy and quick for a delicious dish isn’t it?
Give it a nice shape decorate it with some parsley or herbs and enjoy!