My Favorite Recipes (6)

isorf_ad1.jpg 

My favorites just keep a coming!!!

Please feel free to add your recipes to this list. I like to try different versions of salsa as well.

Lentil Soup

This heart warming meal makes it even more tastier when complimented with  sandwiches, salads or slices of freshly baked whole-grain bread.

  • 1 tablespoon canola oil
  • 1 cup onion, chopped
  • 1 cup carrot, chopped
  • 6 cups water
  • 1 (16 ounce) jar salsa, mild
  • 1 1/4 cups dry lentils, rinsed

Directions:

  1. Heat oil in dutch oven or large soup pot over medium heat.
  2. Add onion and carrot; cook and stir 3 to 4 minutes.
  3. Add water, salsa and lentils. Bring to a boil.
  4. Reduce heat, simmer 30 to 40 minutes or until letils are tender.
  5. Serve by placing in a bowl and topping with a dollop of sour cream, sliced black olives, chopped green onions or corn chips.
    Be creative!

Fries with Salsa

4 servings

3 Idaho potatoes, cut lengthwise into 1/4-inch pieces
3 cups grapeseed oil ( I just use regular oil)
1 tablespoon chopped parsley
1/2 teaspoon salt
1/2 teaspoon mild chili powder
1 teaspoon smoked paprika
1 teaspoon cornstarch
2 tablespoons chickpea flour
Salsa  
Rinse the potatoes under cold running water for 20 minutes. Strain and pat dry.

Combine the cornstarch and chickpea flour in a large bowl. Add the potatoes and toss to coat.

Heat the oil in a Dutch over or other large pot to 350 degrees F. Working in batches to avoid overcrowding, add the potatoes and fry until golden and cooked through, about 5 minutes. Remove from oil and toss with parsley, salt, chili powder, and paprika. Serve with salsa.

Grilled Tomato Salsa

6 tomatoes, divided
2 red chili pepper
1 red pepper
2 cloves garlic
3/4 cup olive oil
Juice from 2 limes
2 anchovies, finely chopped
2 scallions, finely chopped
1 tablespoon chopped cilantro
1 tablespoon chopped parsley
Black pepper and salt

Preheat the oven to 450 degrees F.

Brush 3 of the tomatoes, the chilies, the red pepper, and the garlic with the olive oil and spread in a single layer on a sheet pan. Roast for 12 minutes, then remove from oven. When cooked enough to handle, roughly chop.

Chop the remaining tomatoes into a fine dice. Toss in a large bowl with the lime juice, anchovy, scallion, and cilantro. Add the roasted vegetables and parsley. Season with salt and pepper.

Spinach Dip

2  tubs of the Philadelphia Cream cheese
1 1/2 cups of lightly cooked spinach (I use 4 cubes of the frozen spinach
defrosted)
1 dash of Worcestershire sauce
1 squeeze of lemon
1/2 small onion grated
250 grams ghoda cheese

Blend all the ingredients together. Place in an oven proof dish and bake
until it bubbles or cook in the microwave until it bubbles.

Oatmeal-Raspberry bars

1 1/2 cups all-purpose flour
1 1/2 cups oatmeal
1 cup brown sugar
1/2 tsp. baking soda
3/4 cup butter (room temperature)
1 cup of fruit preserves

Blend the flour, oatmeal, brown sugar, and baking soda. Cut the butter
into the the mixture until it is crumbly. Pat 2/3 rds of the mixture into
the bottom of a 13x9x2-inch pan (glass is best). Spread the preserves over
the top of the crumbs. Sprinkle with the remaining crumbs. Bake at 375
degrees for 25 to 30 minutes. (I bake it until it starts to turn light
brown. Cool and cut into bars. (hint: cut them after about 20 minutes of
cooling.)

Dried fruit can be used by placing cut up dried fruit into 1 cup of
boiling water and 1/2 cup of sugar. Simmer until thick and fruit starts to
loose shape.

Chicken Enchiladas (Sabroso to the taste)

I like to use corn tortillas instead of flour. It is a matter of choice.

Ingredients

8 soft flour tortillas
3 cups chicken broth
1 bay leaf, fresh or dried
2 sprigs fresh oregano
1 medium to large onion, quartered
4 6- to 8-ounce boneless, skinless chicken breasts
2 cups tomato sauce
2 teaspoons hot cayenne pepper sauce (several drops)
1/4 teaspoon ground cinnamon (2 pinches)
2 teaspoon chili powder, divided
2 tablespoons tomato paste
1 teaspoon ground cumin
Salt
2 1/2 cups Monterey Jack shredded cheese
1/4 cup cilantro leaves, roughly chopped, optional

Preparation

Preheat oven to 275°F.

Wrap tortillas in foil and warm in the oven, or wrap in a damp cloth towel and warm up in the microwave.

Place a medium-sized skillet over high heat. Add chicken broth, bay leaf, oregano and onion, and bring up to a bubble. Add chicken breasts and bring back to a bubble then cover with a lid and reduce heat to medium. Poach chicken in broth 10 minutes or until cooked through. Remove the cooked chicken from the stock and let it cool a bit so that you can handle it. Reserve poaching liquid.

While the chicken is poaching make the enchilada sauce: In a sauce pan, combine the tomato sauce, hot sauce, cinnamon and 1 teaspoon of chili powder. Bring up to a simmer over medium heat and then reduce heat to low, keeping sauce warm until you are ready to use it.

Shred the cooled chicken into small strips using two forks or your fingers.

Transfer the shredded meat to a bowl and add 1/2 cup of cooking liquid, tomato paste, 1 teaspoon chili powder and 1 teaspoon cumin, season with a little salt and pepper

Remove tortillas from oven and switch broiler on high.

Pour a little of the enchilada sauce, about 1/4 cup, on the bottom of a casserole or baking dish. Divide chicken mixture equally between the warm tortillas by piling it up on the bottom half of each tortilla and rolling into a tube.

Place enchiladas seam side down on top of the sauce in the baking dish. Once all the enchiladas are in the pan, pour remaining hot tomato sauce over them and top with cheese.

Place in enchiladas in hot oven 6 inches from broiler and broil 5 minutes to melt cheese and set enchiladas. Sprinkle with the chopped cilantro and serve.

Serves 4.  Enjoy!!!

4 responses to this post.

  1. Mashallah sis, I remember you mentioning a while back this delish recipe. I will try it soon enough, as just the recipe and instructions have me :P~ que sabroso mmm… What I like about it the most is how easy it seems and the ingredients is one that is in any home without buying a whole bunch of spices you will only use for one recipe. I just wanted to ask quickly… could I freeze the enchiladas and just before cooking in the oven take them out and spread the cheese on top and bake in the oven? That would just be the icing on the cake if possible. Que delicia de receta… Jazak Allah Khairan for sharing it!!! Abrazos 😉

    Reply

  2. As-salaamu’alaykum wa Rahmatu Llahi wa Barakatuhu my dearest sister,

    I pray things are well at your end. I haven’t heard from you in a while.

    I had no idea you had recipes here.. yummy.. insha’Allah I shall be trying them out.

    Jazak’Allahu khair.

    Love Farhana

    Reply

  3. Hey i was wondering how much you would to set your theme up on my weblog for me, because i really like the look of your weblog but i do not know how to build such a nice graphic.

    Reply

  4. Salam Sister.

    Loved the recipes..You ahve a great blog..

    Good luck..

    Reply

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: