Beans Salad

This salad is very easy to make, and pleases all kinds of visitors.

Try and enjoy.. :0)

Preparation time: 30 mns



* 1 stick celery.

* 1 small onion, finely chopped.

* 1 long thin cucumber, thinly sliced.

* 2 tblsp french salad dressing, any brand will do.

* 1 tblsp parsely, finely chopped.

* 4 different cans of beans, as desired, you can choose from black eye beans, pinto, kidney…etc.

* 1 can bean sprouts.


1. Open the four cans of beans and the can of bean sprouts, put in a canister, wash under running water, drain well and put in deep dish.

2. Add the chopped onion + chopped celery + finely sliced cucumber + chopped parsley.


Dressing Ingredients:

* 2 tblsp Olive Oil.

* 2 tblsp mustard.

* 2 tblsp lemon juice.

* 1 tblsp castor sugar.



1. Add all ingredients together, whisk well.

2. Pour the dressing over the beans, toss well making sure it is well coated, move to serving bowl, cover with lid or with stretch and seal.

3. Refrigerate at least 3 hrs before serving.

4. Serve chilled.

5. Enjoy.. :0)


Hawaiian Salad

This Salad is a party pleaser, I always get great

feedback and no one can figure out how easy it

is, I usually make it a day ahead if I am having

people over. I am sure anybody tries it will have

2 thumbs up!!!

Preparation time: 30 mns

Salad Ingredients:

* 1 can pineapple, finely drained and chopped.

*1 red apple, chopped into cubes 1/2 inch each.

* 1 iceberg lettuce, chopped.

* 1/4 a chicken, as desired, breast or thigh, cubed and cooked ( can be a left over chicken from a day before)

* 1 celery stalk, chopped about 1/2 inch.

* 1/8 kilo emmental cheese, buy one piece, and cut into cubes 1/2 inch each.

* 1 can seven-up.

* 1/4 kilo red grapes, cut into halves and seeds discarded.

* 1 cup of cubed melon, red or yellow, as desired.

* 1 cup of fresh pomegranate.


1. Put the red apple into a bowl, add the seven-up can so the apples will not change color.

2. Add all left ingredients together in a big bowl, the pineapple + the lettuce + the chicken + the celery + the cheese + the grapes + the melon + the pomegranate. All ingredients should be chopped almost the same bite size. Drain the apples well, add to the rest of the ingredients, cover with a lid or stretch and seal.

3. Refrigerate until serving time.

Dressing ingredients:

* 3 tblsp Mayonnaise.

* 3 tblsp Heavy Cream.

* 2 tblsp ketchup.

* 1 tblsp mustard.

* 1 tblsp sugar.

* 3 tblsp Italian Salad Dressing, any brand will do.


1. Whisk all ingredients together until smooth and one texture, cover, refrigerate.

2. When serving, pour the dressing over the salad, use to long tongs to toss the salad and cover it all with the dressing, put in a deep serving dish.

3. Sprinkle some grated cheddar cheese on top as a garnish if desired.

4. Enjoy!!

Egyptian Chicken Fatta

This is a very easy way to make our most famous Egyptian Chicken Fatta… enjoy


* 1 kg chicken thigh meat (red meat)

* Pomegranate Molasses

* 2 crushed garlic cloves

* 1 tablespoon of vegetable oil

* 1 tablespoon of Olive Oil (OO)

* vinegar

* 1 can whole hummus

* Sumac powder

* 2 loafs of lebanese bread

* 3 tablespoons tahini

* roasted almonds

* 2 cups of white Egyptian rice


1. Using a kitchen scissors, cut the bread into small squares, 1-2 inches.

2. Spread on an oven tray, sprinkle OO over and put in hot oven for 4-5 mns, or until light brown and crunchy.

3. In a large bowl, mix yoghurt + tahini + 3 tblspn tahini + 1 tblspn pomegranate molasses + 1/2 crushed garlic clove and cover.

4. Fry chicken in 1 tblspn of vegetable oil, on both sides till well browned. Remove chicken and ke

ep them aside.

5. In same pan, add remaining garlic + 1 tblsp of Olive Oil + 1/2 the can of Hummus and stir until hummus turn yellow. Add 3 tblsp of vinegar and let it boil.

6. Once it starts boiling, return chicken to pan, add 1 tblsp molasses and the sumac. Cover, on low heat until chicken absorbs most of the water and is done to your desire.


1. Get a big deep serving dish, layer the crunchy bread in the bottom

2. Top it with the white rice.

3. Pour the yoghurt mixture on top of the white rice.

3. Put the chicken and hummus mixture on top of the yoghurt. sprinkle with the roasted almonds.

4. Enjoy.

South Indian Shrimp Curry

I stumbled upon this recipe at Mediterrasian

This is a delicious dish, full of flavors. At the beginning I was a little weary about adding coconut milk to a shrimp dish, but after I tried it, I like very much!
For the shrimp, I tried several and the best was the raw wild caught one, not the farm raised or cooked.

South Indian Shrimp Curry


  • 2 tablespoons canola or peanut oil
  • 1 onion—chopped
  • 2 cloves garlic—finely chopped
  • 1 teaspoon finely grated ginger
  • 2 teaspoons cumin
  • 1½ teaspoons turmeric
  • 1 teaspoon paprika
  • ½ teaspoon chili powder
  • 1 cup canned tomatoes—chopped
  • 1 cup coconut milk
  • 1 teaspoon salt
  • 1 cup basmati rice
  • 16 large uncooked shrimp (prawns)—peeled
  • 2 tablespoons chopped fresh cilantro (coriander)
  • 2 tablespoons lemon juice
  1. HEAT the oil in a large saucepan over a medium heat and cook the onion for 8 minutes, stirring occasionally.
  2. ADD the garlic, ginger, cumin, turmeric, paprika and chili powder and cook, stirring, for a minute.
  3. ADD the tomatoes, coconut milk and salt and bring to the boil.
  4. REDUCE the heat to medium and simmer, uncovered, for 8 minutes.
  5. WHILE the curry simmers, cook the rice (see Cooking rice).
  6. ADD the shrimp and cilantro to the curry, cover with a lid, and simmer for another 4 minutes, then stir in the lemon juice.
  7. SERVE on a bed of rice.
  8. Bon Appetit!

Breakfast Casserole

Prep Time: 45 min

Cooking time: 1 hour


  • 6 slices of white bread cut in cubes
  • 1/2 pound of turkey/chicken cold cuts, cut in cubes (optional)
  • 2 cups of mushrooms
  • 1 cup of red/green bell peppers chopped really fine
  • 1 onion chopped
  • 4 green onions chopped
  • 2 cups of extra sharp cheddar cheese
  • 10-12 eggs
  • 3 cups of whole milk (or half and half)
  • salt
  • pepper
  • 1/2 cup finely grated parmesan cheese (the kind that looks like powder, not shredded)


  1. Preheat oven to 375 F.
  2. Sauté in olive oil and butter the mushrooms and onions and green onions with a little salt and pepper, until it is really golden brown. Set aside.
  3. In a large bowl, beat the eggs and milk and add a little bit of salt/pepper the mix really well.
  4. Add the cheese, turkey (if using) and the mushroom/onion mixture and the peppers.
  5. In very large Pyrex, spray with cooking spray and layer the bread and pour the mixture of eggs, etc over.
  6. Bake for 1 hour, and halfway through add the parmesan cheese on top….
  7. Cool it for 1/2 hour before serving….

Upside Down Date Cake

Prep Time: 30 min
Cooking time: 30 min

Cake Ingredients:
1 1/4 c flour
1 c sugar
1 1/2 tsp baking powder
1/2 tsp salt
3/4 c milk
1/2 c oil
1 egg
1/4 tsp vanilla

Directions (1):
1. Mix the flour, sugar, baking powder, vanilla and salt in a bowl.
2. Add the egg, oil and milk to the dry ingredients and mix well.
3. Set aside and prepare the date and caramel topping

Date & Caramel Topping Ingredients:
1/4 c butter
1/2 c sugar
1/4 c molasses
2 c pitted halved lengthwise dates (approx. depending on pan size)

Directions (2):
1. Preheat oven to 360 F.
2. Put butter in a square cake pan or a 9 inch round pan and melt butter by placing pan over heat or in oven.
3. Sprinkle the sugar evenly over the melted butter in the pan.
4. Pour molasses all over pan.
5. Arrange the dates facing downwards and pour the cake mixture on top.
6. Place in the middle rack of oven for around 30 min or until the cake springs back when lightly touched and is golden in color.
7. Allow the cake to cool in the pan.
8. At serving time, slide the pan over heat to loosen the sticky caramel and flip over carefully on serving dish!


Choco Chip Cookie

Prep Time: 20 min
Cooking time: 15 min


  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, melted
  • 1 cup packed brown sugar
  • 1/2 cup white sugar
  • 1 tablespoon vanilla extract
  • 1 egg
  • 1 egg yolk
  • 2 cups semisweet chocolate chips


  1. Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
  2. Sift together the flour, baking soda and salt; set aside.
  3. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
  4. Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

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