5nine66

Lentil saladIngredients 
Green lentils 1 cup
3 small tomatoes
8 rucola / gargeer leafs
10 stems of coriander 
5 stems of mint 
5 olives green or black

Directions:

Wash lentils, boil with some rosemary (dry or fresh), and one bay leaf – once boiled drain the water and set aside to cool.

Dice the tomatoes in small peaches
Chop the rucola, coriander and mint all together
Once lentils are cools mix the rest of the ingredients, add some salt juice of 1 lemon and about 1 tbs of olive oil . 
Your salad is ready to be served
Buon appetito
 

  

   

  

  

Something special and it came out really nice.

Ingredients 

4 medium size potatoes boiled, 

4 heads of bok  choy

9 little broccoli flowers

2 tsp pumpkin seed

Dressing :

1 ripe avocado

2tbs white balsamic

Salt pepper to taste

Wash broccoli and bok choy,  you put in a container the white pats and the broccoli poor boiling water over wait a minute then add the green part, leave for a few seconed remove from water leave in a strainer until potatoes and dressing is ready.

Cut the boiled potatoes in small pieces put in a pan sprinkle with some black pepper and a drop o olive oil, on a low heat gently sauté 

Mash the avocado add the vinigar salt pepper and blend until you reach s creamy consistency you may add a little water to make it smooth. 

Mix every thing together in a serving dish, poor the dressing over rverything add the pumpkin seeds, toss s few times  and it’s ready to be enjoyed. 

Buon appetito 

  

Today I bring to you a unique salad.

Ingredients:

Bock choy  2 to 3 heads separate the leaves, Broccoli about 1 cup small pieces,  Cattot 1 pealed and cut thinly, medium Beeat 1/2 ( pre boiled) diced, 1/2 cup beans pre boiled (optional),  Sesami 1 tbs, Pumkin seeds 1tbs.

Place in a deep bowl first 3 ingredients, boil some water and poor over the vegetables leave for less than a minute, take them out and place in a salad bowl, add the rest of the ingredients. 

Dressing: 3 tbs Soya, 2tbs Sesami oil , a pinch of Ginger a pinch of Turmeric , 1tsp chilly honey, and 2 tbs White Balsamic vinigar. Mix everything together and poor over salad . 

Buon appetito 

   
 

Another salad day for me and I have to say it’s the perfect marriage between the I gredients.

Chop some rucola, coriander and ment. About 1 mini coffe cup

Cut thinly anout 6 leafs of romain lettuce, 1 Med tomato, 1 celery stock, 1/2 a small beet (boiled), 1 cucumber, anout 6 or 7 olives, a bunch of baby spinach, 2 to 3 chopped walnuts and anout 12 dried cranberries and finally about 2tbs of quinoa.

Garnish with a little olive oil, a little salt and the juice of 1 lemon.

Buon appetito 

   

As we are in the period prior to Easter, most people still with lots of pleasure practice lent, people have also modernized this practice by giving up things they like such as sweets, chocolates, cigarets, alcohol, etc. as for me I do it the traditional way where I give up all meats, poultry, dairy, and their byproducts. Hens becoming vegetarian with every sense of the word.

Today I prepared a very nice salad with quinoa, white beans, fennel, carrots, 2 types of lettuce, cucumbers, celery, marinated portobello mushrooms, and hearts of palm.

Dressing: a spoon of sesame oil, a spoon of pomegranate sauce, a tea spoon of turmeric, a little salt and half a small lemon.

Good and healthy salad 

Buon appetito, 

  

Finally a form of winter has started, and it is a good excuse to do make a nice hearty soup. 

This is called Harisa, my mother used to do it and my siblings and I used to love eating it. 

So today for the first time I decided to do it, don’t worry nothing complicated in the contrary it is very simple .

Ingredients :

1 whole chicken 

500g of barley (hariis)

Salt to taste 

1 cube of chicken broth 

In a large bowl wash the barley Abl leave in water, and in a large pot boil the chicken, add a little salt and the cube,  boil until the point the meat is about to separate from the bones; remove the chicken and set aside, drain the barley and put in the boiling chicken broth and let it cook on low heat, remove the bones of the chicken and shred the chicken with your hands creating thin threads of chicken add it to the barley and continue cooking you may add a little black pepper if you wish, taste and make sure that it has the right amount of salt ( remember it must not over power) gently fold the soup and in the process shredding the chicken more and more , let it cook for about an hour or a little longer and constantly steering it with a wooden spoon, it should look creamy and thick . 

Remove from heat and enjoy a hearty soup garnish with a little cumin and hot olive oil. 

Buon appetito

   
   

Today for the first time I cooked stuffed vegetables “Dolma” or “Mahshi”, and if I could  be a biased judge I can honestly say not bad at all. 

As far as I know most people use lamb, but I prefer do cook with beef,  ingredients

Ground beef, round rice, onions, tomatoes , dill, a little parsley – season with chilli pepper, salt , pepper, and allspice – mix all together – 

Prepare the vegetables you wish to stuff, I chose green capsicum, eggplant, zucchini, tomatoes, onions, 

Stuff all the vegetables (tightly) with ought breaking  I chopped half an onion and put in the bottom of the pot, on top I placed one layer of veal ribs flattened, chopped 2 cloves of garlic , then start putting the vegetables starting with the zucchini,  eggplant, tomatoes, green capsicum, and finally the onion, chop one more Clive of garlic and drop here and they addtotjat the juice of 2 lemons place a dish over everything cover and on medium heat, cook everything .

It took about an hour turn off  the stove and  remove from heat you can either turn it upside down in a serving dish or one by one remove from pot and place on the serving dish……. Buon appetito  

   
Yummy the meat of the ribs just fell off the bone 🙂 

Chicken green chilly coconut 

Chicken marinated in green chilly paste onion  overnight, heat the oven place the chicken pieces in the  a oven safe roasting dish add some potatoes I chose small red skin halved cook for an hour , then prepare the coconut milk ( I used powder milk) pour over over the chicken and cook for another 20 min.  Delicious and easy to make  Buon appetito  

  

 

Today I decided to cook some pasta (fusilli) with sea food red capsicum boc choy a touch of cream seasoned with salt chilli pepper black pepper and thyme .

Sauté an onion with a little olive oil, when transparent add the chilli Peppe 1 dry one then the sea food ( you can use frozen as well)  once the seafood is almost cooked you add the red capsicum in the meantime you have the water boiling salted and ready to welcome the pasta throw in the pasta once you have about 6 minutes for it to be ready as the boc choy a little of the pasta water summer and add a little cream season with salt and black pepper and leave it on low heat until pasta is ready. Drain the water put in a serving dish add the sauce and serve.  Buon appetito