2 cups Egyptian rice
2 bunches of parsley
4 tomatoes
1 small onion
1 1/2 Tbls tomato paste
Red pepper (Shata) as needed
Salt
Citric acid to taste
3 Tbls dried mint
Olive oil
2 Tbls. Pomegranate molasses sour kind
Ingredients
Instructions
I used Caesar Vinaigrette.
Keto Meatball Subs
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4
Ingredients
For the meatballs:
* 1 pound ground beef
* 1 clove garlic crushed
* 1/4 teaspoon dried basil
* 1/4 teaspoon dried oregano
* 1/4 teaspoon black pepper freshly ground
* 1/2 teaspoon salt
For the dough:
1 1/2 cup super fine almond flour
* 1 teaspoon xanthan gum
* 1/4 teaspoon salt
* 1/4 teaspoon dried oregano
* 2 teaspoons baking powder grain free and aluminum free
* 1 large egg
* 1 ounce cream cheese room temperature
* 2 cups finely grated, part-skim mozzarella cheese
* For the assembly:
* 4 tablespoons spaghetti sauce (check the carb content)
* 4 slices provolone cheese cut in half
* 2 teaspoons fresh basil chopped (optional)
* 1 tablespoon grated or finely chopped provolone cheese (optional)
Instructions
For the meatballs:
1. In a medium mixing bowl, mix the ground beef, garlic, basil, oregano, pepper and salt. It’s easiest to use clean hands for this. Divide the mixture into about 16 equal portions. Form each portion into a ball shape
2. Heat a large well-seasoned skillet over medium-high heat. If you do not have a well-seasoned skillet, or choose to use meat with a low-fat content, you may need to spray the pan with coconut oil before the next step.
3. Add meatballs to the skillet and cook on medium high. Do not allow the meatballs to touch. If your skillet is too small to cook all of your meatballs without touching, cook them in batches.
4. Brown all sides of the meatballs, then turn the heat to low and continue cooking until done in the middle. Remove meatballs to a plate and set aside.
For the dough:
1. Preheat oven to 375º Fahrenheit. Have two pieces of parchment paper, about 20 inches long, and a rolling pin available. Set up a double boiler. A saucepan with mixing bowl that fits on top works perfectly for this purpose. Fill the lower part of the double boiler with 1-2 inches of water and place over high heat. Bring water to a boil, then turn to low heat to keep it simmering.
For the dough:
2. In the bowl for the double boiler (not over heat), whisk together the almond flour, xanthan gum, salt, oregano, and baking powder. Stir in the egg. Mixture will appear mealy. Stir in the cream cheese and the mozzarella cheese. This will not combine with the rest of the ingredients at this point.
3. Place the bowl containing the mixture over the simmering water. Stir constantly until cheese melts and the mixture becomes dough-like. Be careful not to burn yourself from the escaping steam or the hot bowl. I use a silicone oven mitten to hold the bowl for this step.
4. Turn dough out onto one of the pieces of parchment. Knead a few times to throughly mix the dough. Pat dough into a rectangular shape and cover with the second sheet of parchment paper. Roll dough into a rectangle about 10″ X 14″. Slide the parchment containing the dough onto a cutting board. If necessary, trim off the rough edges using a serrated knife or a pizza cutter. Cut the dough in half crosswise, then in half lengthwise to create 4 equal sections.
5. Slide the parchment containing the dough onto a cookie sheet. On each section, place two halves of the provolone cheese, then arrange 4 meatballs lengthwise over top. Spoon one tablespoon of spaghetti sauce over the the 4 meatballs on each rectangle.
6. Pinch the edges of the short sides together. Sprinkle with the additional basil and grated provolone, if using.
7. Bake in the preheated oven for 15-20 minutes.
Recipe Notes
Serving size: 1/2 a sub, or about 3.5 ounces
Per serving:
Calories: 369
Fat (g): 27
Carbs (g): 6
Fiber (g): 3
Protein (g): 28
Net carbs (g): 3
Ingredients
Directions
1. Whip the cream until it makes stiff peaks.
2. Combine the condensed milk, 1/2 cup of the pistachios & pudding mix together until blended.
3. Fold in the whip cream with the condensed milk mixture. Add some green food coloring if you want a more intense shade of green.
4. Pour into glass or metal container, close air tight lid or cover well with plastic wrap and place in freezer for a min. of 6 hours, preferably overnight.
Remove from freezer and sprinkle with the remaining 1/4 cup crushed pistachios.
Ingredients
• 3 eggs
• 1cup truvia baking blend sugar
• 2⁄3 cup canned pumpkin
• 1teaspoon baking soda
• 1teaspoon cinnamon
• 1⁄2 teaspoon nutmeg
• 3⁄4 cup almond flour
Filling
• 1 8 oz. package softened cream cheese
• 6-8 ounce container of Greek yogurt (I used Dannon light and fit Vanilla yogurt)
• 1 tsp. truvia nectar (this does have a little sugar in it)
• 1 tsp. vanilla extract
For the filling combine all ingredients in the mixing bowl of a stand mixer or you can use a hand mixer. Process until light and fluffy, set aside for later.
Cake roll directions
1. In a large bowl, beat eggs and sugar. Beat in remaining cake ingredients.
2. Grease a 10″x15″ jelly roll pan. Spray the pan with a little coconut oil and line pan with parchment paper, then spray the parchment paper also with coconut oil spray.
3. Pour batter into the pan and spread evenly. Bake at 350F for 15 minutes. *Cake cooks fast so watch carefully to avoid burning the edges.
4. While cake is baking, sprinkle powdered sugar heavily over the kitchen towel, using a sieve or sifter. * Note for the powdered sugar I didn’t have any so I put the truvia bakers blend in my Nutra Bullet and processed until I had powdered sugar.
5. Turn hot cake onto the towel.
6. Remove parchment paper. Trim off burnt or crusty edges.
7. Sprinkle more powdered sugar over the hot cake and quickly roll up with towel inside. Let cake cool completely, about 30 minutes.
8. Meanwhile, prepare filling by beating together all ingredients until smooth and creamy.
9. Unroll cooled cake and spread with the filling mixture. Roll up cake with filling on the inside. Wrap in waxed paper and then foil.
10. Refrigerate or freeze. To serve, slice cake about 1/3-inch-thick and sprinkle with pumpkin spice seasoning.
The dough is very easy to make. All you need is water, egg, pinch of salt and flour.
1 cup of warm water
1 teaspoon salt
1 large egg
3 ½ + cups all purpose flour
Put flour and egg and mix it all until well combined; add salt and water, I do this in the food processor.
Roll the dough in batches to 1/8˝ thick and cut out circles 5 ½˝ in diameter
This recipe yields about 40 disks 5 ½˝ in diameter.
4 big potatoes boiled and mashed or use mabshara. (Cheese grater)
2 big onions (chopped and sautéed in olive oil.
Mix all of these together
Salt
Pepper
Red pepper
Onions
Potatoes
Prepare your dough and let rest for about 30 minutes.
Then start making the Haliva.
Dough
2 cups fine semolina (smeed)
1/2 cup flour
1 tsp. baking powder
dash salt
1 cup raw sesame seeds
1 1/2 cup heavy whipping cream
1 tsp. orange blossom water
Filling (قشطة)
1 cup milk
2 Tbls. flour
2 Tbls. sugar
1 tsp. orange blossom water
Technique for the making the cream filling قشطة
Add your milk to a sauce pan, add the flour and sugar. Taking a whisk mix well before turning on your stove. Use a wooden spoon or silicone spatula, stirring constantly until thickened. After the cream thickens take it off the stove to cool it will thicken as it cools.
Other items needed for this recipe
Canola or corn oil
Stand Mixer
Deep fryer (or deep-frying pan)
Simple syrup
Ground pistachios for decoration
Directions
Using your stand mixer with the standard paddle add the following ingredients. Smeed, flour, sesame seeds, baking powder, dash of salt and orange blossom water. Turn on the mixer to mix the ingredients. Add the( قشطة ) cream make sure your cream is not cold as in from the refrigerator.
Run your mixer at slow speed until mixed. Take the dough out cover and let rest for 30 minutes to 3 hours.
Using your pastry roller or rolling-pin roll out the dough thin. Lay out on cutting mat and using your round cookie cutter of your choice, cut out your shape. Take your cut round shapes and form into a cone. Set aside until you have all of your cones finished.
Set your deep fryer setting to 350 degrees. Take the cones and carefully place them in the basket. Turning them so that they are a lightly golden brown.
Take them out of the oil drain on paper towels then place them in the syrup. Remove them from the syrup let drain on a cooling rack.
Fill the cavities with the cream قشطة and then dip into the ground pistachios.
Place on serving tray with a small bowl of syrup.
Stuffed Semolina Pastries
Dough
4 1/2 Cups Kanafeh dough
3 Tablespoons Caster Sugar
1 Cup unsalted Butter
Syrup
This recipe is used in a variety of desserts. Prepare it and keep it in your cupboard or in the refrigerator. It will keep for up to three months.
Ingredients:
6 cups sugar
3 cups water
3 tablespoons lemon juice
1 Tablespoon Rose water or Orange Blossom water
1 Tablespoon Honey
Preparation:
In a saucepan combine sugar and water over medium high heat. Stir sugar until dissolved.
Stir constantly until mixture begins to thicken, and add lemon juice. Continue to stir until syrup begins to boil. Add in your choice of Rose/Orange Blossom water and honey. Remove from heat and allow cooling.
Filling (Your choice)
½ cup pistachios ground small
½ cup walnuts ground small
½ cup hazelnuts ground small
½ cup cashews ground small
½ cup pecans ground small
½ cup very fine coconut
1 Tablespoon Caster sugar
1 Tablespoon Orange Blossom Water
Directions
1. Melt butter; prepare your kanafeh dough by putting it in the food processor until small pieces but not super fine. The softer it is the better for fitting into the mini doughnut pan.
2. Prepare your nut/coconut mixture by adding the sugar and orange blossom water until a paste is formed.
3. Fill the mini doughnut pan with the dough place in a 350 oven for 20-25 minutes until light golden brown. (If you want them crunchy let them stay in longer until darker in color)
4. Have your syrup ready when the kanafeh doughnuts come out of the oven, place them in the syrup until they have the amount you want on them.
5. Take a small amount of the filling and place it in the hole of the mini doughnut.
INGREDIENTS
1 or 2 large eggplants
Salt
Pepper
Italian seasoning
1 jar of spaghetti sauce
Olive oil
Freshly ground black pepper
1/2 cup all-purpose flour
1/2 cup Italian breadcrumbs
2 large eggs, beaten
1 lbs. of shredded mozzarella cheese
1 cup grated parmesan cheese
METHOD
1.Cut eggplants lengthwise into thick slices. Arrange one layer in the bottom of a large colander and sprinkle evenly with salt. Repeat with remaining eggplant, salting, until all eggplant is in the colander. Weigh down the slices with a couple of plates and let drain for 2 hours. The purpose of this step is to have the eggplant release some of its moisture before cooking.
2.When eggplant has drained, press down on it to remove excess water, wipe off the excess salt, and lay the slices out on paper towels to remove all the moisture.
3.In a wide, shallow bowl, combine flour and breadcrumbs and about 1/4 cup of parmesan cheese, salt, pepper and Italian seasoning. Mix well. Pour beaten eggs into another wide shallow bowl. Place a large, deep skillet over medium heat, and pour in a a half inch of olive oil. Dredge the eggplant slices first in the beaten egg then in the breadcrumb mixture. Working in batches, slide coated eggplant into hot oil and fry until golden brown on both sides, turning once. Drain on paper towels.
4.Preheat the oven to 350°F. In the bottom of a 10×15 inch glass baking dish, place fried eggplant slices, top with sauce, and cheeses.
5. Bake until cheese has melted and the top is slightly brown, about 30 minutes. Allow to rest at room temperature for about 10 minutes before serving.
2 Cornish Game Hens
2 teaspoons salt
Black pepper
1 onion, chopped
2 cloves garlic, chopped
2 carrots, sliced
2 stalks celery, sliced
1 tablespoon minced fresh ginger root
1/2 teaspoon paprika
3/4 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon ground cayenne pepper
1/4 teaspoon ground turmeric
1 1/2 cups chicken broth
1 cup crushed tomatoes
1 cup canned chickpeas, drained
1 zucchini, sliced
3/4 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon ground cayenne pepper
1/4 teaspoon ground turmeric
1 1/2 cups chicken broth
1 cup crushed tomatoes
1 cup canned chickpeas, drained
1 zucchini, sliced
Falafel & Such 