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.
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!
This easy-tasty hors d’oeuvres it’s vegan with simple ingredients you can serve it on top of toasted bread or with crispy sticks or crackers.
This recipe is for summer for your health use all veggies at their season please!
Okay let’s get started
1/2 cup organic eggplant (2 small eggplants or 1 big)
1 tbs extra virgin olive oil
1 tsp organic sea salt
1 tbs organic lemon juice
2-3 cloves organic garlic (optional but tasty)
Grill the eggplants on top of grill fire or in the oven
Before doing this please use knife or use a fork just to make holes in eggplants this will help to stem escape and not exploding while you grill them.
After you grill them immediately remove them from oven and start to peel them for that you can hold them from their stalk if your fingers burning then just divide the eggplant lengthwise and remove the eggplants with spoon.
Immediately add the lemon juice this process will help them stay whiter and prevent them becoming brown.
After you peel them dice them finely or mash them and let them cool completely.
Put salt, and garlic.
Put some scallions or parsley on top drizzle with olive oil.