Friday, February 17, 2012

Tip of the day...closing food bags in a creative way

Here is another great way to seal an open bag of chocolate chips, powdered milk and other food items that come in a bag...pretty niffty...

Wednesday, February 15, 2012

For Chocolate's Sake


Since I found out that am pregnant and though I know that I should watch my caffeine intake in addition to the fact that chocolate has some caffeine in it; I just can’t stay away from anything chocolate. Sigh!!! It is so heavenly, yet I know that all the work out I need to do after having my baby will not be that heavenly!!! Oh well!!!
Tonight, I decided to try another recipe from the girl who ate everything.  “A chocolate Peanut butter Chocolate Chip cookies”, so can you say chocolate twice…that makes me a happy camper.
So in order not to ramble too much here is the recipe. Try it and it will be one of your favorite cookies to make.
Chocolate Peanut Butter Chocolate Chip Cookies

Ingredients:
1 1/2 cups flour
1/2 cup cocoa
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, softened
1 1/2 cups sugar
1/2 cup peanut butter
2 eggs
1 teaspoon vanilla
1 1/2 cups semi-sweet chocolate chips

Directions:

  Preheat oven to 350 degrees F or 175 c.
 In a small bowl, mix flour, cocoa, soda and salt using a wire whisk and set aside.
 In another bowl, cream butter, sugar and peanut butter until light and fluffy.
 Add eggs and vanilla and mix until combined.
 Add flour mixture to creamed mixture and mix until combined.
 Stir in chocolate chips.
 Roll cookie dough into 1-1/4 inch balls.
 Place on parchment paper covered baking sheet. Bake for 10 minutes. Cookies will still be soft but will set up after cooling. Place cookies on cookie rack to cool.

 Makes around 3 dozen cookies.

Tuesday, February 14, 2012

Cheesy Creamy Broccoli Soup

I love it when we have family members or visitors coming over to stay for few days. I know that many of you would think that I must be out of my mind especially that nowadays we have enough to do on our plate. For me, it is a great way to see each other and a great excuse to spend more time in the kitchen whipping up a batch of cookies, cupcakes or making a nice lunch.
This week I have decided to make lunch and a dessert on a daily basis for my relatives, who am very much enjoy having over. We had a lot of catching up to do, so why on an empty stomach!!! Yet  another excuse for me to celebrate food!
So I have been really busy cooking these days, however I hate that fact that am so lazy I still didn’t buy a new camera. Photos am taking with my mobile are very dull and don’t do any of these great dishes any right. My only hope is that you will try them and see for yourself.
This soup, am sharing with you today is very hearty and has nutrition..am trying to convince myself that if I eat a cheesy cream broccoli soup that am still getting all the great nutritious goodies from the broccoli disregarding the calories from the soup…oh well…you have to balance it out.
This recipe comes from another blog which I love so much.
Cheesy Creamy Broccoli Soup
Adabpted from: Mel Kitchen's Cafe
Ingredient:

1 3/4 cups chicken broth
1 small onion, diced
1/3 cup all-purpose flour
1/4 cup (4 tablespoons) butter
1/2 teaspoon pepper
1/2 teaspoon salt
2 cups milk
1 1/2 cup shredded cheddar cheese, preferably sharp or extra sharp
1/2 cup shredded swiss cheese
2 1/2 to 3 cups chopped, lightly steamed or blanched broccoli


Directions:

In a pot, melt butter and add onion; saute for 3 minutes to 5 till tender. Add flour, salt and pepper. Cook for 2 minutes then add warm milk. Stir and heat together on medium heat until soup starts to thicken, about 5-8 minutes. Add warmed chicken broth and continue to stir until well blended. Add cheeses and stir until completely melted. Stir in steamed broccoli. Add more salt and pepper to taste, if needed. Serve immediately in bowls or bread bowls.




Wednesday, February 8, 2012

Simple yet delicious


It has been a while since my last post …my only excuse is that I have been so busy preparing my two children for the 2nd semester of school and buying important things for my LO to come. And to top it all off, not having a good camera around makes me so upset that I can’t capture the loveliness of dishes as I really want…sigh. I really need to get one soon…maybe tomorrow; hmmmm just a thought of all the dishes that I want to take photos of.
One week is down from February and I have a big plan for new things to try. Nonetheless, I still love old, simple and straight forward dishes like the Bulgar Zucchini Pilaf; which I made the other day. It is called “Abu Shalhoob” and don’t ask me why?!!! This is the name I was told by my mother.
Bulgar Zucchini Pilaf (Abu Shalhoob)
Ingredients:

2 table spoons olive oil
1 small onion, chopped finely
2 big size zucchini chopped medium cubes
2 cups of coarse bulgar (big size grain), washed and rinsed
3 cloves of garlic, minced

½ a bunch of cilantro, chopped
Salt, Pepper

Boiled water or chicken stock

Directions:
In a medium size pot, sauté onions in olive oil for a minute or two till they are softened. Add zucchini and a pinch of salt. Cook for few minutes till it is soft.


Add bulgar, salt and pepper then boiled water or stock (enough to cover the bulgar as you can add few sprinkles later if it needs it). Bring to a boil then simmer over low heat, half covered till bulgar absorbs the water and is cooked all the way through.



Add garlic and cilantro and toss to combine. Serve hot with a bowl of yogurt. I just love it!!!