Love,Cook and Eat

This middle eastern dish can be eaten as an appetizer or a side dish. It Is usually made hot with cayenne pepper that's why it is called Batata Harra ( hot potatoes), But since my son who is 2 years old is going to eat from it, I skipped the Cayenne pepper and served it with hot sauce on the side.


Ingredients:

1 large Idaho potato ( about 1LB)
3/4 to 1 cup Chopped cilantro
7-8 cloves of garlic minced
1 tsp salt
1/8 tsp black pepper
1/2 tsp ground coriander
2 tbs vegetable oil
plus vegetable oil for frying potatoes

Directions:

Peel Potato and cut into i inch cubes.
Heat oil to 350 degrees and deep fry potatoes.
While potatoes are frying, Heat 2 tbs of vegetable oil in skillet over medium heat, saute garlic for 1/2 min and then add chopped cilantro and saute for another 1/2 minute until it wilts.
When potatoes are done,Drain from oil and  put in the the skillet with garlic and cilantro, add the salt and spices and mix until well combined.

This dish is an easy healthy appetizer from the Middle East, best if eaten warm. Can be served with pita wedges or simply eat with a spoon.


Ingredients:

1 cup brown lentils
5-6 cups water to cook lentils
juice of 1 1/2 big  lemons ( about 1/2 cup lemon juice)
1 tsp salt
2 tbs olive oil
2-3 cloves garlic minced

Directions:

Make sure lentils are clean of any small stones or anything else.
Combine lentils and water and cook over medium high heat until it boil, cover and simmer for 20 -30 mins until lentils are fully cooked.
While lentils are cooking , prepare dressing by combing garlic, lemon juice, salt and olive oil.
Drain lentils, Don't drain all the way keep them a little bit wet.
In a Bowl mix lentils and dressing.
Serve while warm.

Pita is used to scoop sauces or dips such as hummus and to wrap kebabs, gyros or falafel in the manner of sandwiches. Most pita are baked at high temperatures , causing the flattened rounds of dough to puff up dramatically. When removed from the oven, the layers of baked dough remain separated inside the deflated pita, which allows the bread to be opened into pockets, creating a space for use in various dishes.It is a custom in the middle eastern cuisine to eat almost everything in Pita Bread.

Ingredients:

4 cups all purpose flour
1 tbs yeast
1/2 tsp baking powder
1 1/4 tsp salt
1 tsp sugar
2 tbs vegetable oil
1 tbs olive oil
1 cup warm water
1/4-1/2 cup warm milk ( depending of flour)

Directions:

Mix yeast and sugar in warm water and set aside for 10 mins.
In your stand up mixer , combine flour, salt,baking powder. Stir for 30 secs using the hook attachment.
Add the 3 tbs oil and 1/4  cup warm milk to the yeast mixture.
While the mixer is on. gradually add the yeast mixture. If the dough needs more liquid add one tbs of milk at a time, until a ball forms and cleans side of bowl.

** If needing by hand after combing the flour, salt and baking powder. form a hole in the middle add the liquid ingredients and start mixing slowly and knead for 10 mins

Spray a bowl and place dough in side and also lightly spray the dough's top. Cover and place in a warm place from 1 1/2 to 2 hours until in double in size.

Form dough in 8 tennis size balls,place on a floured surface and  cover with a wet cloth , I use flour sacks cloths , but you can use a kitchen towel too.





Let them rest for 30 mins .

Heat your oven to your maximum temperature, mine can go up to 550 degrees. Place rack on Lowest position and place you pizza stone. cook sheet what ever you are using in the oven to heat for 15 mins.

After the sheet heats for 15 mins, Slide you doughs , closing your even dough after each one you put. You want to trap the heat inside as much as you can.

** I used a wood cutting board and a parchment paper on top to slide my doughs.

Keep an eye on the doughs it need few mins until it puffs, when you take your bread out ,cover with a towel . If you don't they will dry up.

When you bread out and before putting the other doughs close the over door for about a min so you can restore the heat lost, then slide your doughs again and so on until you are done.

After the bread cools and deflates for 5 mins , place in plastic bags to keep them soft.

Baba Ghanoush is a popular appetizer dish in the Middle East. It is similar in concept to Hummus But instead of chickpeas , eggplant is the main ingredient. Enjoy this dip with pita bread.

Ingredients:

1 large eggplant roasted and peeled
juice of 1 1/2 big lemons ( about 1/2 cup)
1 tsp salt
2 garlic cloves minced
1/3 cup tahini paste ( sesame paste)
** for those of you who can't find tahini paste near them you can make it by roasting 3 cups sesame seeds in a 350 degrees oven for 10 mins and in a blender , blend with a 1/4 cup of vegetable oil on high speed. I never tried this because I always have tahini paste available, but I read that you need a powerful blender to do it.
Some chopped parsley and olive oil for garnish.

Directions:

In a 450 degrees oven,  roast eggplant for 25-30 mins, turning it halfway.
Wrap the eggplant with aluminum foil and let it rest for 10 mins. ( this will make it easier to peel).
After it rests, peel eggplant.




In a blender , blend eggplant ( cut in pieces) with salt , lemon juice,garlic and tahini sauce.
Garnish with chopped parsley and olive oil and serve with pita bread.

I rarely buy marinara sauce in jars. I usually make my own. Below is the recipe for the marinara sauce that I used for the Three Cheese Baked Ziti.

Ingredients:

2 cans 14 oz diced tomatoes
1 8oz tomato paste
2 1/2 tbs olive oil
1/2 cup diced onion
3 cloves garlic minced
1/2 tsp salt
1/4 tsp black pepper
2 1/2 tsp Italian seasoning


Directions:

Drain the diced tomatoes and keep their water.
In food processor, Crush the tomatoes along  with the tomato paste.
Over medium heat, saute onions in olive oil for 2 mins. Add garlic and saute for about 30 secs. Add the tomato mixture with all the spices and 1/2 a cup of the reserved tomato water . Bring to Boil , Cover and simmer for 10 mins.

Yields about 3 cups.

Why three cheese? Simply because I love cheese and whenever I have the chance to add more , I do it.I made this casserole yesterday because I had so many things to do during the day and I thought preparing this in the morning and putting it in the fridge and just bake it when my husband comes home is so convenient.I used my own marinara sauce for this recipe but of course you can use your own or even just use a store bought one.

Ingredients:

1/2 lb ziti  pasta ( I used penne)
6 oz  ground beef
2 tbs onion
1/2 tbs vegetable oil
1/4 tsp salt
1/4 tsp oregano
1/4 tsp basil
pinch of black pepper
8 oz ricotta cheese
2 1/2 cups mozzarella cheese divided
1/4 cup grated Parmesan cheese
3 cups marinara sauce ( recipe follows)

Directions:

Over medium heat , bring a pot of water ( salted + few drops of oil)  to boil, and cook pasta for 10 mins. Do not over cook.
While pasta cooks, heat oil in a skillet over medium heat and  saute onions for 2 mins and  add gound beef,salt, pepper,basil and oregano and  cook unitl beef is browned.

Drain pasta, and in a bowl mix pasta, 2 3/4 cups of sauce, beef , ricotta cheese and 1/2 cup of mozzeralla cheese.

In a baking dish ( I used a 8x8 )  spread the 1/4 cup of sauce left on the bottom and then pour mixture over the sauce and top with  2 cups mozzeralla cheese and 1/4 cup of parmeasan.

Bake in a 375 degrees oven for about 25-30 mins or until bubbly on the sides and broil of couple mins on top.

Never thought making chocolate mousse is that easy. I always had it in restaurants but never tried it at home. I got encouraged to do it because recently I  bought a stand up mixer and now I'm up to try any recipe even if requires  a lot of whipping which I avoided before.I substituted some of the chocolate in this with Nutella but you can stick with only chocolate.


Ingredients:

2 ounces semi sweet chocolate ( cut into small pieces)
2 ounces Nutella about 1/4 cup or (2 ounces of semi sweet chocolate)
2 large eggs separated
1/2 tsp vanilla extract
1/2 cup whipping cream
1/8 tsp cream of tartar
2tbs butter
2tbs sugar

Directions:

In a stainless steel bowl set over a saucepan of simmering water, melt the chocolate and butter. Remove from heat and set aside to cool for a few minutes. Then whisk in the two egg yolks. Refrigerate while you whip the egg whites and whipping cream.
In the bowl of your electric mixer (or with a hand mixer), whip the two egg whites with the cream of tartar until foamy. Gradually add  1tbs sugar and continue to beat until stiff peaks form.

In another bowl, whip the heavy cream, remaining one tablespoon sugar, and vanilla extract until soft peaks form.

Remove the chocolate mixture from the refrigerator, and stir a couple of spoonfuls of the beaten egg whites into the chocolate mixture to lighten it, and then fold the remaining whites into the chocolate mixture, gently but thoroughly. Fold in the whipped cream.

Spoon the chocolate mousse into six individual serving dishes or glasses. Cover and refrigerate for a couple of hours.