Megedarra - Lentils and Rice

I admit, this IS A Rather out of the blue Recipe post, but its one of Those That I Have to write about and share. One Because its so Easy and so Delicious. And Two, and this IS selfish, but the website That Gave the recipe does not have a picture and I just can not pin a recipe without a picture! ... even though I realize I'm no food photographer, its better than nothing. :)

Also, this recipe is HEALTHY! The lentils are chock full of fiber, protein, potassium, iron, B-6, and magnesium..and a whole bunch more nutrients too!

Not to leave out the asparagus, of course!

Megedarra is very popular in Egypt, and considered a poor meal. It feeds a lot and is very hearty.

What you'll need:

5 Tbsp EVOO
2 lg onions, halved and thinly sliced
1 C brown or green lentils, rinsed
5 C water
1 C rice (I use Japanese rice, rinsed 3-5 times)
salt and ground pepper
(My additions: 1/2 tsp cumin and a bay leaf)

1 C plain or Greek yogurt
2 sm garlic cloves, finely chopped
1 tsp lemon juice
1 drop Lemon essential oil
1/4 tsp ground cumin

1.  Heat 3 tablespoons of the olive oil in a large skillet. Add the onions, cover and cook over low heat, stirring occasionally, until softened, about 10 minutes. Uncover and cook, stirring from time to time, until the onions are golden brown, about 10 minutes longer.
2.  In a medium saucepan, combine the lentils and water. Bring to a boil, then simmer over low heat until the lentils are partially cooked, about 15 minutes. Stir in half the onions, the rice and 1 tablespoon of olive oil and season with salt and pepper. Cover and cook over low heat until the rice and lentils are tender, about 20 minutes. Add more water if needed to prevent sticking.
3.  Meanwhile, cook the remaining onions over high heat until dark brown and caramelized, about 5 minutes. Stir the onions frequently so they do not stick to the bottom of the skillet and burn.
4.  In a small bowl, combine the yogurt with the garlic, lemon juice and cumin. Transfer the lentils and rice to a shallow bowl and drizzle the remaining 1 tablespoon of olive oil over them. Sprinkle with the caramelized onions and serve. Pass the yogurt separately .

This CAN BE made ​​the Night before as well. You CAN find the Original Recipe here . For the Asparagus you'll need


Asparagus
EVOO
Salt and Pepper
Garlic powder
Parmesan 
Preheat oven to 375 degrees. Cut ends and clean asparagus, and place in a foil lined baking dish. Drizzle EVOO lightly over asparagus, followed by garlic powder, salt and pepper, and parmesan. Bake in the oven for 25 minutes, or until asparagus browns.

Please make these and enjoy them as much as I do !! I know everyone will love it.

*all images original to Emily's oldie but goodie



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Not your average Snickerdoodles

Years and years ago, my Sergeant brought in these cookies and he was kind enough to give me one. I remember I went nuts for them. Declaring my love (to the cookie) and demanding he get the recipe from his wife. I didn’t even know his wife, but I didn’t care. I wanted more and she had to supply it to me.

Thing was, she was a little reluctant to give it. Instead of a recipe, she’d give me a clear bag of all the dry ingredients mixed together with the remaining instructions to bake the cookies. It satisfied my need for them, but not for having it broken down so I could make them as often as I wanted.

3 more times she gave me the bag of dry ingredients, before I pleaded with her to give me the recipe. By this point months had gone by, we had become friends (it helps when you gush over someone’s cookies), and she finally conceded and I had the recipe in my hands.

First thing I noticed was how simple it was. So very simple. I’ve seen many other snickerdoodle recipes and they called for so many things, but not this one. That only served to have me fall in love with them more.

I made them and they were perfection. what can I say? I’m an exceptional baker.

Having it for years, I think it’s high time I share it with you all so you too can have perfection in the form of a snickerdoodle cookie.

One tip of mine while baking them. Under bake. I’m a major advocate for soft cookies. Hard cookies aren’t enjoyable to me. They crumble… no no no.

So when it says bake for 8-10 minutes, plan on taking them out around 8-9 minutes. I tested the first batch (in a new to me oven) this last time at 9:15 minutes and though they were soft, I took all the others out at 9. Maybe you think I’m crazy, but it’s a science and 9 minutes made them perfectly soft yet firm. (my old oven I would take them out at 8) Snickerdoodles are meant to be soft.

just sayin’

Snickerdoodles

In a bowl combine the dry:

2 3/4 C flour
1 1/2 C sugar
1/4 tsp salt
1 tsp baking soda
2 tsp cream of tartar

((if you want to give this as a gift, combine all those above in a cellophane bag with a ribbon and give them the following instructions))

1 C softened butter
2 eggs slightly beaten
1/2 C sugar
1 Tbsp cinnamon

Preheat the oven to 375 degrees. In a mixer or large bowl, cream the butter until light, add the eggs and beat until the mixture is smooth. Add the dry ingredient mix slowly and continue to beat until the dough begins to form. Combine the sugar and cinnamon in a small bowl. Shape the dough into 1 inch balls and roll in the sugar/cinnamon mix. Place on ungreased cookie sheet and bake for 8-10 minutes. Remove and cool on a wire rack.

Go forth and make many merry, my friends, by making these delectable cookies.

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Chicken Satay

I think it was out of my health insurance booklet they sent a month ago, that I saw this recipe inside. I promptly tore it out and threw the booklet away. Stuff’s not important any way.. I kid.

It looked easy and delicious, so I was eager to make it. Only thing was, while G-man was here, I learned he didn’t like satay. My first thought was, how in the world does he know what satay is?? But being the world traveler, he knows, and doesn’t like it, so I had to put this off until he left to make it just for me.

Friends, its good stuff. What’s more, its easy. I’ll say out the gate, I use boneless skinless chicken thighs and PREFER them over chicken breasts. Why? Because they’re cheaper…they’re actually the same in the way of ‘healthy’…and they have so much more flavor! I swear, no matter how long I cook a thigh, they never come out dry…ever! Thighs get such a bad rap for no reason.

The small catch to them is the excess fat that needs to be cut off. That can be time consuming, but if you don’t mind doing it, it will pay off with every bite you take.

For the recipe, its all about the marinade. What you’ll need:

Combining all of the above ingredients and after cubing the chicken, throw them all together in a bowl (and cover) or a ziploc to marinade for at least 2 hours, if not overnight.

It calls to grill them when you’re ready, but I don’t have a grill, so to the pan they go for me.

After all is said and done, eat them alone or put them on a bed of rice with a side of broccoli. Or salad. Or whatever your heart desires.

I only did the skewers for you. I took those bad boys off and immediately chowed down after this photo since I didn’t grill them. If you’re grilling them, definitely skewer them! You kinda have to.

Chicken Satay:
Prep time: 2 hours 10 minutes (due to marinade)
Cook time: 20 minutes
Yields: 6 servings

Ingredients
1 TBSP creamy peanut butter
1/4 C low sodium soy sauce (definitely make sure you get low sodium, otherwise it’ll be a SALTY dish)
1/4 C lemon or lime juice
1-1/2 tsp brown sugar
1 TBSP curry powder
1 clove garlic, chopped
1/2 tsp red pepper flakes
3 8oz boneless skinless chicken breasts cubed
lime slices (optional)
skewers

Directions
1. In a mixing bowl, combine the peanut butter through the hot pepper sauce. Place the chicken breasts in the marinade and refrigerate. Let the chicken marinate at least 2 hours, overnight is best.

2. Preheat a grill to high heat (or a stove top on med-high heat)

3. Weave the chicken onto skewers, then grill for 5 minutes per side. (or no skewers and put in a pan for 5 minutes each. Or longer to get nice crunch on the outside from the marinade)

4. Serve with lime slices (optional)

How much easier can that be? Mix it, chop it, throw it all together and go sit down for a few hours, because you have nothing else to do, right? Then 10 min into cooking, you’re done!

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Grilled chocolate sandwich

Happy Tuesday, my friends. Have you heard of these delicious sandwiches? If you haven’t let me be the first to tell you, they will change your lives forever the moment you make them.

G-man wanted to make a dessert one night and started to search for ideas. He came across this recipe and knew it was something we needed to make. I picked up the ingredients wondering what in the world he was thinking wanting grilled chocolate sandwiches but kept my reservations to myself and brought everything needed for it, home.

After dinner, we got everything ready and went to work.

It should be noted that its “required” to drop the whisk and have it roll across the top of your stove. If it doesn’t do this, your chocolate won’t taste as good.

Ok, so maybe it’ll taste just as good if not better if you don’t drop it, but I guess you’ll never know unless you do it.

These are incredibly delicious. Not too sweet like you would think (or like I was thinking). They’re just perfect.

1/4 C evaporated milk (also can use 1/2 and 1/2 or heavy cream)
3 ounces bittersweet chocolate, chopped
1 1/2 Tbsp softened butter (for spreading)
8 slices of whole wheat bread
3 Tbsp semi-sweet chocolate
chopped hazelnuts or any nuts (optional)
sliced fruit – strawberries or bananas (optional..and very good)

1. Heat milk  until just boiling, add bittersweet chocolate, let stand for 1 minute, then whisk until smooth. Let cool slightly.

2. Spread thin layer of butter on one side of each slice of bread. Divide melted chocolate onto each unbuttered side of bread, leaving a small boarder. Sprinkle chocolate chips onto each slice, top with other slice of bread and press down gently.

3. Grill sandwiches on med-high heat for 1-3 minutes on each side until golden brown and chocolate is barely melted. Serve warm.


The 2nd night we made these, we used ‘barely sweet’ chocolate and it wasn’t as good. Bittersweet chocolate is what you need to melt to make them amazing.

Run, don’t walk to the store to get everything you need to make these. Your family will thank you eternally for making them.

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Pumpkin chocolate chip cookies

A couple weeks ago, while I was at work, my sister texted me asking for my delicious pumpkin chocolate chip cookie recipe. I jumped online and into my Pinterest version 1.0, a.k.a the folder labeled “recipes” in my personal email and began scouring it for the recipe. But it wasn’t there!

I told her it must be at home and after work, looked through my recipe folder but still couldn’t find it. I began to panic. This is my famous recipe. A go to fall recipe that everyone loves! 7 days and a mild panic attack later, I remembered there was a girl on facebook that I talked with about it, well over a year ago. Only problem with that is, I’m no longer on facebook and didn’t know how to get her recipe (that was almost identical to mine).

I sent a 911 email to my friend who I hoped was friend’s with her on facebook, when I decided to reactivate to contact this girl directly. As I’m writing out my covert “I’m on facebook but not really on facebook” message, I thought I’d check my private messages just in case I still had it. Lo and behold there it was, sitting pretty with both of us comparing our recipes.

I texted my sister! I texted my friend! I texted myself! {ok, not really} I was so excited!

I promised work I’d make them for our potluck today and I went to work on them last night. OOh how they’re so good.

I bring you, my cookies.

Let me break it down for you:

Here’s everything you’ll need. {milk and eggs not shown}

Mix all the dry ingredients together in a bowl. Mix all the wet ingredients together in a larger bowl and slowly add the dry until smooth.

Add all the chocolate chips you desire…then realize it wasn’t enough and add a whole bag more.

Stir with a wooden spoon to combine and plop them on an ungreased cookie sheet. Bake, remove and let cool.

They are soft cookies. Not your crunchy variety by any means.

Now for the breakdown:

2 Cups Pumpkin
2 tsp Baking Soda
4 tsp Baking Powder
1 tsp Salt
2 tsp Cinnamon
4 Cups Flour
2 Cups Sugar
2 Beaten Eggs
2 Tbsp Milk
1 Cup Vegetable Oil*
2 tsp Vanilla
6-12 oz Chocolate Chips

Preheat over to 375 degrees.
Combine all dry ingredients together. Combine all wet ingredients. Slowly add dry into wet until blended. Add chocolate chips. Place by the teaspoon size on cookie sheet (non greased)
Bake for 12-15 minutes. Let sit, transfer to cooling rack.

*substitutes for vegetable oil (though I’ve only used vegetable oil)
1 C butter or
1 C shortening
these substitutes will require you to grease your cookie sheet, cream the butter or shortening w/the sugar, adding an egg one at a time, then remaining wet, then dry.
{again, I’ve only followed my recipe}

They are so delicious! Have a great weekend, friends!!

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Fulfilling the pins

I reeeeeeally enjoy pinterest. Like really. Where else can you pin a website to go back to later, than pinterest?
I realize there are other ‘pinterest similar’ sites out there but pinterest is the only way to go…

I have currently 90 recipe pins in my ‘yummy foods’ board. A little much, don’t you think? Sadly, I wasn’t really making too many of them, but that has changed my friends!! I was on a quest to make very healthy {yet still delicious} recipes while with my love and I’m happy to say, I succeeded.

I made:
these kale chips from Clara Photo Blog that we seriously loved.

roasted broccoli from the lovely Carissa at lowercase letters. I made this with countless dinners and we loved it each and every time.

chicken w/artichoke hearts from Gina’s Skinny Taste blog…I’m pretty sure we’ve all heard of Gina’s tasty blog before. I also made her thai chicken and pineapple stir fry. Both were great but I did have to add more sauce to both as they were a little dry. Pretty sure that was because of something I did.
Oh and I forgot I made her crock pot kalua pork and it was absolutely delicious. She says to cook for 16 hours and thankfully I questioned this with everyone and they agreed it was way too long. So I did about 8-9 hours and it turned out perfectly!

kale, white bean, sausage soup from the dear Sam at Fitness Food and Faith. This was tasty!! G-man wanted spinach in it but I actually loved having the kale in there. He added his signature Tabasco to it, but I had it as is and will be making it this week again for myself!

the loaded bowl from Clean Eating Machine blog. This WAS delicious!! G-man and I loved this. Its so colorful and yummy!

aaaand finally PB 'nana cream bites from Nom Nom Nom. These didn’t work exactly. The chocolate wouldn’t harden at all, but still tasted alright.
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I’ve also been dying for Bumble and Bumble’s Surf Spray. Once I found a ‘make your own’ Surf Spray, I couldn’t wait to make it. The first time I used my own spray, I used a blow dryer and it didn’t work that well. I was so disappointed. But I thought I’d give it another go and let it air dry on its own and it worked great! I love this stuff!

picture via Huzzah Vintage

Have you been making the recipes you pin? Or the projects you find? There’s so many wonderful ideas that so many have come up with, it makes me want to do more.

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Bake me a sandwich

I realize this is uncharacteristic. I’m not a food blogger by any means. I’m pretty certain food bloggers don’t take pictures with their cell phones throughout the whole process.

With that said, I had to share what I made for G-man and me the other night. I haven’t made this in ages and when it popped into our heads, I jumped at making it again. Its so darn yummy.

I broke it down {obviously} for you to make it super easy to follow and make.

Preheat oven to 415 degrees
Steps 1-4: Spread mayo (yes, mayo) on one side of each slice of preferably sour dough bread. Lay mayo side down on cookie sheet. Add a layer of Swiss cheese then {preferably} Bulls Eye BBQ (but I ran out…as you see)

Steps 5-8: layer with roast beef, then red peppers then more swiss. Top it off with more BBQ sauce and put the bread mayo side up.

Steps 9-12: Bake for 10 minutes, flip over, bake for another 7-9 minutes. Slice in half and serve it up.

Enjoy. Trust me, you will enjoy!

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Chicken basil quesadilla

My basil plant is overflowing with deliciousness and I haven’t quite been tapping into it like I hoped I would. It’s sitting on my neighbor’s balcony (on the 2nd floor) and me and stairs have a hate relationship right now since, well, I can’t take them too well these days.

But a few days ago, I managed to make it up there to check up on it and snipped me some yumminess to take back and darn if I didn’t have a clue what to do with it. I have no food in the house since cooking is still a chore but the only thing I could think of, and for me this is very adventurous, is making a quesadilla.

No, a quesadilla isn’t the adventurous part. Adding basil to it is. I’m a purest. I like cheese only in my quesadilla, nothing more. Anything more just gets in the way of the more cheese I could have added, but I stepped out of my box and added chicken and basil.

Verdict? Deliciously refreshing and down right a keeper! So, I’m sharing with you.

Here’s everything you need: All the cheese you want, basil, tortillas and already cooked shredded seasoned chicken (courtesy of mi madre)


Butter one side of each tortilla in the thinnest possible layer. Where all you see is a shine.


Salt the buttered side and lay it face down in a hot pan and fill with goodness.


Cover with the other, butter side up and salt the top to your little hearts content! (I like having that extra crunch it gives.)


Flip when it’s pretty and golden and crispy.


When all crispy and melty, cut in 4’s and have some nice cold milk with it. Why not!

If you make it be prepared for happiness in your mouth. I made it again 2 nights later since it was so good..and well, I had extra of everything, which helped.

1/2 cup shredded chicken
copious amounts of shredded sharp cheddar
chopped fresh basil
flour tortillas
salt
butter

Heat a pan on med to med-high heat (my stove is lame so it’s on med-high which is really a wee bit more than med). Meanwhile grate cheese, chop basil and put a thin layer of butter on one side of each tortilla. Salt the butter side and lay butter side down in hot and ready pan. Layer with basil, chicken and cheese and cover with tortilla butter side up and salt. Once crispy, about 3-5 minutes, flip to brown the other side.

Once melted and browned, transfer to your plate and slice in fours and enjoy all the melted cheese in your mouth.

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I’m a foodie. You didn’t know?

I guess I’ll be realistic. I’m not a foodie in the least. But I’m pretending because I grow my own basil. (could you envision me puffing my chest out on that line?)

Another dose of reality. Every basil plant up until this point, I’ve ever had, has died. Regardless what I do for it. The difference with this one? It started out with seeds. Let’s not discuss the fact that it almost died too. The mean sun was scorching it and the mean Emily wasn’t giving it enough water to fight the mean sun.

We prevailed though! I want to give a hearty shout out to Target for the $1 basil seeds w/adorable planter. If it wasn’t for you, awesome Target, I never would have fresh basil. *sniff sniff*

Aren’t those 3 baby basil leaves the cutest thing EVER?!!?


I had to enjoy the fruits of my labor. It' was very tedious going out into my garden over the mountains of lettuce, cucumbers, tomatoes and peppers, just to be able to pick these 3 precious basil leaves for my caprese salad.


Or…I walked into my 2nd bedroom and snapped them off from my window sill. *ahem* any way. The point is! I grew my basil and it was delectable.
See?? It was just a baby.


As you can see I had to make due with dried for the remaining part of the salad. The sacrifices I make!


I also made myself this absolutely delicious chicken dish from the amazing Gina @ Skinny Taste. Her recipes are amazing, healthy and they show all the nutrition amounts. I really was blown away by this chicken. It was so easy to do. She says to grill it but I don’t have a grill so I just did it in a skillet. Worked great!

I completely overdid it on this meal. Ate it all and I made the horrible mistake of looking at my full self in the mirror afterward.

People, don’t ever do that. I WARN YOU!

With the image of my overfed self in your brains, …cause frankly I have no where to go from there…I’ll leave you to have a most wonderful and fabulous weekend doing whatever it is you do. Pin It Now!

My momma’s tostadas

Lately I’ve had zero desire to cook. I say lately, it’s really been ever since I got home from Hawaii which was 40 days exactly. (I know this only because of my beloved pillow post from a few days ago).

But it’s true I haven’t really had but 2 real meals since I’ve been back and 2 only because it was leftovers the next night. So, imagine ramen noodles, steamed veggies, nachos, quesadillas and anything else that required less than 10 minutes to do repeated for 40 days.

It is almost physically painful to get myself in the kitchen to make me dinner. So I forced myself to make tostadas the other night because 1. they are so darn good. 2. they are the poor man’s meal…seriously who doesn’t have everything already!? 3. it is the most quick and simple meal you can make.

I didn’t even gripe about it. and that’s saying something these days.

Here’s what you need.


Because I want less of a clean up, I microwave my refried beans. I popped them in the microwave and had them sitting there ready to heat them up as my tortillas were doing their thang below.


Once the oil is poppin’ hot, place your tortilla in it. (can we please note my very long arm hairs? They’re freakishly long and may, in the future, require a hair net)


Flatten and flip these bad boys until they’re brown and crispy…I like them crispy..easier on the ol’ jaw.


Why did I make 5 you ask when it’s just me? 1. I put way too much oil in the skillet and didn’t want it to go to waste and 2. They’re great the next day with salt. Tortilla chips anyone?


I’m a ketchup person, always have been. As you may have seen on my tacos post. Since I was a wee one I’ve always had to put ketchup in a swirl pattern. It just makes it that much more good, ya know?


Then  my madness continues with my layers. It has to be, cheese, tomatoes, salt, more ketchup…


then lettuce, tapatio, more cheese, more salt, (I treated myself with avocado) and dollops of sour cream. TA-DA!!

I may have had a 3rd….my belly thanked me. My waistline didn’t.


To make these bad boys you’ll need:
Tomatoes
Grated Cheese (I always grate way more than I need, wrap remaining in a paper towel, ziploc and store in fridge. Instant grated cheese…and it stays fresh in the towel)
1 can refried beans
Corn tortillas
Vegetable oil
Shredded lettuce
Avocado (if you have and want)
Sour cream
Your desired hot sauce, I prefer Tapatio

Pour a fair amount of oil in your cast iron skillet (or regular) and heat at med-high heat. While the oil is heating, prep all ingredients. Once the oil is popping hot (drop a couple droplets of water in and if it pops it’s ready) place 1 tortilla in. Moving and flipping until desired crispness. Remove and place on a paper toweled plate. Repeat with remaining tortillas. Meanwhile, heat beans in microwave. 1 minute, stir, 1 minute stir, check to see if it’s hot enough.

Prepare your tostada the way you like and gobble it up.

SO tell me…how do YOU eat your tostada?
HAPPY EASTER EVERYONE!
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Tortellini Soup

I found this recipe thru Ree's tasty kitchen blog. When I made it, it was, eh. I couldn't figure out why I was mashing the whole tomatoes with my fingers after putting them in the pot..among other thoughts throughout making it.

So I changed it up a bit to make it my own..and truth be told...it. is. awesome!

You might ask, 'uuumm Em, when do you not say your recipes are awesome!?' And to that I would say 'it's few and far between, my dear.'

Ok really I say it all the time. You can click on the link to view the original recipe but here will be my own.

hello deliciousness

Here's all you need (I doubled the recipe, so ya know)

 chop chop! really it's mince mince

 Heat the olive oil and add the garlic and onions for about 5 minutes

 Raise your lid if you're 1 too many! Yeah, I opened 3 when I needed 2, but I went with it.

Add all the liquids and that's about a tbsp of rosemary (again I doubled it ) and bring it to a boil.

 Once it comes to a boil add the tortellini and cook and stir and cook and stir some more.

 Now add that spinach right before the tortellini is done. Lots o' spinach and stir it all in. Take it off the heat when everything is combined, wilted and lookin' oh so good.

Here's the original picture from that night, not that great I know. (I had a friend over, she was looking at me weird, I felt awkward..so I made it quick and you see the garlic bread I made more than the soup!) But alas, that is the soup. mmmm

Variations can be adding more oregano for more flavor. More broth if you want it more soupy. If I'm not doubling the recipe I'll add an extra can or 2 of broth. It gives me something to soak up with my bread. I liked adding an extra can of diced tomatoes to it. Added even more liquid and flavor. Use any diced tomatoes you have that have added spiced or add your own additional spices if you just have plain diced tomatoes. Add more tortellini, I do!

 1 TBSP olive oil
2 cloves minced garlic
1/2 whole sm onion, minced
1-1 1/2 tsp dried oregano (or more if you want)
1 quart low sodium chicken/vegetable/beef broth
1 15 oz can fire roasted diced tomatoes (or any flavored diced you have)
salt and freshly ground pepper
9 oz any variety, fresh or frozen cheese tortellini
3 C fresh spinach
Parmesan cheese to sprinkle on top

In a lg pot, heat the oil over med heat. Add the garlic and onion. Cook until the onion is softened about 5 minutes. Add the oregano, broth, tomatoes and salt/pepper to taste. Bring the soup to a boil and add the tortellini. Cook according to the package directions. A minute before the tortellini are done, add the spinach. Stir to combine. When the tortellini are cooked, remove from the heat. Add more salt/pepper to taste. Serve and top with parmesan cheese.

Serves great with any bread or rolls. The garlic bread I made went perfectly with it.
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