Spiced Chicken Broth

4 chicken legs of 1 whole chicken( be sure to use organic)
5 cloves
5 cardamom pods
Cinnamon stick or granulated cinnamon
1/4teaspoon Black pepper corns
4 -5 cups water
1 onion,celery,carrot
2 bay leaves not in pictures
I also did not add any salt this can be added when you cook with the broth.

HOW 2

Start by bringing about 4 cups of water to a boil adding everything but the chicken.
Once it comes up to a boil add chicken.
As it cooks you will see scum floating on the surface use a spoon to remove it.
Lower the heat and allow the chicken to cook for about 1 hour.
Remove from heat take out chicken use the meat for anything you like.
Strain the broth two times to remove any spices you may even use a cheese cloth to catch everything.
Place into a container ,allow to cool down.
Once its cooked it should look gelatinous this is amazing broth with so many health benefits. You may also freeze or jar this stuff up.

INSTAGRAM STORY POST OF HOW TO MAKE BROTH

Fall Vegetable stew (Served with cous cous)

4 mixed carrots peeled and chopped

2 summer squash chopped
4 cloves sliced garlic
1 sweet potato peeled and chopped
1/4 of each chopped green,yellow,red bell pepper
1 shallot diced
olive oil
2 1/2 cups vegetable broth
1/4 cup chopped cilantro
spices:
1/2 teaspoon turmeric
1/2 teaspoon black pepper
1 tablespoon ground cumin
1 teaspoon onion powder
 salt to your liking
How2:
In a pot add olive oil on med heat add carrots and sweet potato saute for about 3mins.
Add in sweet potato,bell peppers,squash,and garlic saute an additional 5mins until some of the vegetables begin to cook.
add garlic,and spices.
add in broth it should be just enough to cover but completely submerge the vegetables. bring up to a boil then reduce heat to low.
simmer for about 45mins with the lid slightly open.
once the broth has cooked down and the vegetables are tender add cilantro.
serve with a side of couscous or rice.
Sahtain

Jordanian curry pea stew (Bazella Ordoni بازيلا الأردني)

To prep the meat 

1-2 lb stew meat
4cups water
1 onion
4 Cardamom pods
1 cinnamon stick
1 tablespoon black pepper corns

Stew components
1 16oz bag mixed veg( corn.peas,carrots,green beans blend)
1/2 onion diced
2-3 tablespoons tomato paste
stock from the meat
tablespoons curry powder
salt to taste
tablespoons olive oil

how2:

In a pot add meat and the meat prep ingredients bring up to a boil cook for 1 hour or until meat is tender.

to make the stew in another pot add olive oil, on med heat add onions followed by the mixed vegetables sautee until heated through and the onions are soft.
add tomato paste followed by salt and 1/2 of the curry powder.
mix well on med-low heat for about 10mins to combine and allow the spices and tomato paste to cook.
strain and measure about 3-4 cups of the beef stock if you want it lighter you may do half stock half water.
add in the meat bring up to a simmer cook for 15-20mins. once the stew is almost done add additional tablespoon of curry. adjust any salt.
serve up with rice.
Sahtain!!

Penne with pesto and baby greens(Gluten free)

1 box of gluten free pasta

1/2 cup fresh made or (jar organic pesto)
2 cups cherry tomato
1 cup baby spinach
1 cup baby kale
1 cup baby chard
salt/pepper
1/4 cup Parmesan cheese for garnish(Optional)

How 2:

In a pot boil the pasta according to box instructions.
while pasta is cooking in a baking dish add the fresh vegetables,and pesto.
once pasta has cooked strain and place the hot pasta over the vegetables.
add pesto,salt and pepper if needed.
Toss together and finish in a 350df oven for 15 mins until the vegetables wilt and tomatoes soften
garnish with Parmesan if needed,
ENJOY!

Sweet Potato kibbeh كبة البطاطا الحلوة

This can be made with sweet potato, pumpkin

or any root vegetable you love!

crust/ outer mixture:
3 cups sweet potato puree
1 cup cracked wheat (Burglar)
1 tablespoon kibbeh spice
salt/pepper
1/4 cup water

Filling:
2 large onions sliced
1/4 cup pine nuts
1 cup chopped spinach or romaine lettuce
1/8  teaspoon kibbeh spice
1-2 tablespoons pomegranate molasses
olive oil
some water to help you form it

How2:

In a pot add cooked sweet potato Irecommend you do this while its hot because it will allow the burglar to soften up. if your using quinoa pre cook it a bit and omit the water.

Place on a low heat add burglar and lil water as needed. allow it to steam for 3mins turn heat off and allow it to sit on the warm stove. mix in spices set aside. I sometimes place this in a bowl and allow it to rest overnight it gives a better outcome but if your short on time you may work with it right away.

In another pan saute onions until they are translucent and starting to develop color.
add in pine nuts, cook additional 2mins until it begins to become lightly golden add the spinach or romaine lettuce. saute slightly and finish it off with pomegranate molasses and spices simmer for 1 min this will allow the molasses to concentrate.

Pre heat oven 350df

To form:

divide the mixture in a way that the bottom crust will be slightly thicker than the top the key is to have enough to cover the top as well.

what works best is to dip your palms into water and slowly press sections out, place into a oiled baking dish. once you have the bottom ready smooth out and add he filling.

for the top layer continue pressing sections separately and using some water to help smooth out the finished product.

score with a knife,decorate with almonds,drizzle some olive and bake for about 25mins until golden brown. allow the kibbeh to come to room temp or wait before serving so that it does not fall apart.
serve up with salad or some lovely mint yogurt sauce.
ENJOY!


NOTE: If you cannot find kibbeh spice just use a mixture of ground cumin,blackpepper,allspiceand dried basil

I roasted mines first you may also boil them

Brownies (Egg-less)

1 1.2 cups graham cracker crumbs
1/2 cup unsweetened cocoa
1 teaspoon instant coffee(optional)
1 (14oz.) sweetened condensed milk
1/4 cup melted butter
3 tablespoons water

how2:
Preheat oven to 350df, grease a 9in square baking pan.
In a bowl combine graham crackers wit coco powder.
add in sweetened condensed milk,coffee,water,and butter. mix well.
place in the baking dish, bake 25mins until the top springs when you touch it lightly.Allow them to cool then cut them into bars.
ENJOY!
Tip: use this recipe and add anything your heart desires, chocolate chips,coconut,candies,nuts anything!

Labneh (Creamy Yogurt Cheese)

2 tubs of whole milk yogurt
2 teaspoons salt
1 unused clean pillow case or cheese cloth
2 large bowls
Strainer that fits into the bowl
To store:
Glass container
How2:
Take the yogurt, place in a large bowl, mix with a whisk to break it up and make it creamy.
Add the salt, mix again.
Take the pillow case drench it under water, squeeze excess water out.
Place the wet case into a the large bowl ,opening it up while the edges drape over the sides.
Pour the yogurt mixture into the pillow case.
Collect the sides together and with your hands push down to have the yogurt in one part of the pillow cause squeeze slightly to remove some of the liquid.
Take the excess fabric and tie a tight knot.
Some people hang theirs from a cabinet to get excess water before refrigerating.
But I prefer to first throw away the first amount of liquid in the bowl, place a standing strainer and place the bag of yogurt on the strainer. You may place a heavy pot on it and place in the fridge for 24 hours.
the liquid will drain away leaving you with a soft creamy cheese.
You may keep it for a bit extra if u like it a bit more dry.
At this stage you may remove it from the bag place in a glass container, or as you can see in the pictures i have rolled mines and put them in a jar and poured olive oil over them.
Eat with pita bread, fresh vegetables or on a bagel!
ENJOY!
TIPS: If you make them into balls you may take them out of the oil and roll them in herbs before eating. You may also use lower fat yogurt!

Cheesy Mashed Cauliflower (Alternative to Mashed Potatoes)

1 whole or (1 bag frozen) cauliflower

1/4 cup cream cheese
2-3tablespoons soft butter
1/2 cup Parmesan cheese
salt/pepper to taste
1/4 teaspoon garlic powder

how2:
if your using fresh cauliflower steam or boil in shallow water until cooked, strain set aside.
once its cooked add it to a food processor or blender. In the picture I used a hand blender.
pulse until it becomes chopped finely.
add to the cauliflower cream cheese and 1/2 butter save about 1 tablespoon for the top. also add salt,pepper and garlic powder.
blend until creamy it will look like mashed potatoes.
place in a baking dish or pan. add remaining butter scatter it around the top.
Sprinkle with parm cheese. or add a bit of butter.

TIP: you can also top with more cheese and place into a baking dish broil until it becomes brown and bubbly.for best results work with the cauliflower when its still hot it allows it to blend better.
ENJOY!

Muminah's Cheesy Eggs

These have been a hit with my family!
so I decided to share it with you all :D

4 eggs
3 slices of cheese(Any you like I use american cheese)
pinch salt&pepper
1 tablespoon oil or butter
1/8th cup milk or cream

How2:
In a bowl whisk eggs,milk,pepper and salt.
in a skillet on med-high add the oil or butter.
lower the heat to about med heat add the slices of cheese, once they begin to melt add the eggs.
with a spatula continue to move the eggs around combining it with the cheese.
continue to move the eggs around mixing the cheese with the egg, you will notice the cheese will begin to disappear.
the eggs may appear still funny keep turning until it begins to dry slowly. once its done the eggs will appear very fluffy and it will be no longer wet or runny.
serve it up with some bread and vegetables.

ENJOY!

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Cantaloupe Sorbet made with Agave nectar

1 cantaloupe
1 or 1/2 cup agave nectar,
It depends on sweetness of the fruit.
1 cup water
Ice cream machine
Bag of Ice
3-4 cups Kosher salt
extra water for the machine

How 2:
*Peel,remove seeds and chop the cantaloupe up into small pieces.
*Taste it first this can help you see if its sweet enough you may add less agave.
*Place some of the pieces into a blender, add 1/2 the water then puree.
*Add pieces little by little if you need more water add the other 1/2 this depends on the sweetness and ripeness of the cantaloupe. puree completely, place into bowl.
*Add in agave nectar a little at a time taste the sweetness, the mixture will appear like a cantaloupe syrup.
*Place in freezer to cool it for a few Min's while you set the machine up.
*I used a old style ice cream machine that why I have ice, kosher salt, and extra water in the list of things needed.
*If you are using a newer machine with a freezer base then follow the instructions of your machine you will not need the kosher salt, ice and water.
*Set up the machine according to your machines settings.
*Pour the cantaloupe mixture into the ice cream base. if you have the old style one like me put it together place salt water and ice around the base. secure and turn the machine on according to your settings.
*This takes a bit of time and again its according to the machine you use. every few Min's go check on it to see if its iced and formed the blade will appear to not turn when its set.
*when its ready pour into freezer safe containers. freeze right away for at least 5 hours.

Blueberry loaf(Diabetic friendly)

• 
  
• 1/2 cup Canola oil or butter 
• 2/3 cup agave or1 cup splenda
• 2 eggs
• 1/2 cup milk( any kind soy, or almond if your vegan)
• 1 teaspoon vanilla powder
• 1 3/4 cups flour
• 1 teaspoon baking powder
• 1 package of fresh bluberries
• zest of 1 lemon
• 
  
• How2:
• In a bowl combine dry ingridents.
• In a smaller boel beat eggs and add the oil.
• followed by the blueberries.
• Mix well, add the lemon zest.
• combine it well then place the batter into a greased loaf pan.
• Bake at 350DF for 50mins or untill its golden and a tooth pick or knife comes out clean.
• This tastes great the next day
• Note: if you dont use agave or splenda you may use 1 cup of sugar for this recipe.
•  
• 
  

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Gluten/peanut free Sunflower butter N' Jelly Cookies

1 cup sugar
1 egg
1 cup sunflower butter
1/4 cup strawberry preserves
oil spray
cookie sheet pan

HOW2:

Add the sugar and mix well.

Add the egg and combine well. The mixture will be sticky so place in freezer or refrigeration before working to get firm.

Preheat the oven to 350DF.

Take a 1/4 teaspoon of batter roll in a ball place on cookie sheet. I like to make a imprint to prevent them from puffing straight up.place a small amount of strawberry preserves in the imprint.

Bake for 15mins. they will still be soft. If you bake to long they will be hard.

wait for them to cool then place them on serving platter. 

Enjoy! these are great with some almond milk or some coffee.

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Gluten Free Almond/Peanut butter crumble cookies

1 cup sugar
1 egg
1/2 cup peanut butter
1/2 cup almond butter
7 mini dark chocolate peanutbutter cups

How2:
In a bowl add peanut butter and almond butter ( you may use only peanut butter if you cant find almond butter).
Add the sugar and mix well.
Add the egg and combine well. The mixture will be sticky so place in freezer or refrigeration before working to get firm.
Preheat the oven to 350DF.
Take a 1/2 teaspoon of batter roll in a ball place on cookie sheet. I like to make a imprint to prevent them from puffing straight up.
Bake for 9-10mins. they will still be soft. If you bake to long they will be hard.
Wait for a few mins to cool a bit but still warm.
Place peanut butter cups into a food processor and blend until small crumbles form. freeze them so they don't melt right away on the cookie.
place the crumbles on the warm cookie place in fridge for a bit so they don't melt all the way.
Enjoy! these are great with some almond milk or some coffee.

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