Ingredient: Water
HAZELNUT CHOCOLATE-FILLED OAT COOKIES
HAZELNUT CHOCOLATE FILLED OAT COOKIES Fulfilling, guilt-free and delicious tasting cookies, made only with healthy ingredients! Servings 18 Large cookies Prep Time 20 minutes Cook Time 12 minutes Ingredients For the Hazelnut Chocolate Filling 12 Medjool dates (Soaked in hot water for 20-30 minutes)1 cup…
FREEKEH FRESH
FREEKEH FRESH
Servings 4 people
Prep Time 15 minutes
Cook Time 25-30 minutes
Ingredients
For the FREEKEH
- 2 cups Freekeh
- 3 tbsp olive oil
- 2 Large Onions (diced)
- 1 cup Fresh Parsley (Roughly chopped)
- 1 cup Cilantro (Roughly chopped)
- 1 tsp Sea Salt
- 1/2 red chili (optional – I usually use Thai Chili for an intense taste)
- 2 1/2 cups Water
- 4 cloves garlic (minced)
- 1 tsp Cardamom
- 1 tsp Coriander
- 1 tsp Paprika
- 3/4 tsp All Spice
- 1/4 tsp Fennel seeds
- 1/8 tsp Cinnamon
- 1/8 tsp Turmeric
- 1 Bay Leaf
- Freshly Ground Black Pepper (to taste)
For the TOMATO TOPPING
- 5 Large Fresh Tomatoes (chopped)
- 1/2 cup Fresh Parsley (chopped)
- 3 tbsp olive oil
- 1 1/2 Lemons (Juice of)
- Pinch of Salt
- Caramelized Onions
- Roasted Almonds
- Pomegranate Seeds (Optional)
Instructions
For the FREEKEH
- Begin with washing and draining your freekeh, two to three times, and picking out any foreign debris. Then cover it with fresh water to soak for 20-25 minutes, then drain and set aside.
- In a large pot, add the olive oil and diced onions and sauté with a pinch of salt until the onions caramelize (10-12 minutes) & stir frequently. When nicely browned remove half of the caramelized onions and set them aside in a bowl to use for the tomato topping mix
- In a blender, combine the parsley, cilantro, chile, and salt with the 2½ cups of water. Blend on high until completely blended (the water will turn into a green color) and set aside
- Put the pot with half of the caramelized onions back on medium-high heat, add the garlic and sauté for 30 seconds then add all the spices: 1 tsp cardamom, 1 tsp coriander, 1 tsp paprika, ¾tsp allspice, ¼tsp fennel, black pepper, ⅛tsp cinnamon, ⅛tsp turmeric, and bay leaf.
- Stir the spices around until fragrant, then add the freekeh and the blended herb water. Bring it to a boil and simmer for about 10 minutes, then cover the pot, reduce your heat, and cook for another 25-30 minutes or until well cooked.
For the TOMATO TOPPING
- For the tomato topping, combine the chopped tomato, parsley, olive oil, lemon juice, pinch of salt, the remaining half portion of caramelized onions, and the pomegranate seeds if you choose to add them
- In a saucepan, roast some almonds with a drizzle of oil until golden brown.
- After 25-30 minutes remove the freekeh from the heat, uncover and fluff with a spatula, then cover again.
- Garnish with the tomato topping, toasted almonds & optional pomegranate seeds.
Recipe Notes
Rich in nutrients, protein, and fiber this Freekeh Salad-like dish will leave your taste buds dancing with intense flavors!
A nutty & smoky taste, a healthy Nutrilicious Delight!
MINI SPINACH PIES “FATAYER”
MINI SPINACH PIES “FATAYER” A Mediterranean, Lebanese delicacy packed with nutrition! Cuisine Lebanese Servings 60-70 mini pies Prep Time 2 hrs Cook Time 15-20 minutes Ingredients For the filling 4 bunches Fresh spinach or dandelions Washed, dried, and finely chopped 1 Large yellow onion finely…
MUSHROOM & ASPARAGUS LEMON RISOTTO
MUSHROOM & ASPARAGUS LEMON RISOTTO
Full of fresh flavors, this versatile dish is fragrant, lemony, tasty and healthy!
Servings 4 servings
Prep Time 15 Minutes
Cook Time 20 Minutes
Ingredients
For the Risotto
- 1 tbsp coconut oil
- 300 grams Fresh Thin Asparagus chopped
- 2 cups Cremini Mushrooms sliced
- 2 cloves garlic minced
- 2 cups Green Onions chopped
- 1 1/2 cups Brown Rice
- 4 cups Water
- 1 cube mushroom stock (I use organic)
- 1 1/2 tsp Turmeric
- Salt & Pepper to taste
For the Risotto Sauce
- 2 Whole Lemons zest & juice
- 3 cloves garlic
- 3/4 tsp Salt
- 1 tsp Freshly Ground Black Pepper
- 1/2 cup olive oil
Instructions
For the Risotto
- In a large pot heat 1 tbsp. of coconut oil, add the minced garlic and stir until fragrant and the garlic is lightly browned.
- Add the sliced mushrooms and stir until slightly tender, about 2-3 minutes. Add the chopped asparagus with a dash of salt and freshly ground pepper to taste.
- Stir all together for a few minutes until fragrant.
- Add the brown rice and turmeric and mix with the asparagus and mushrooms for 2-3 minutes.
- Add the water and mushroom stock and cover to cook for 20 -25 minutes or until well done, stirring occasionally.
For the Risotto Sauce
- In a bullet or food processor, add the lemon juice & zest along with the garlic, salt, black pepper, and olive oil and pulse until evenly combined, and you have a zesty sauce. Set aside.
- Once the rice is well done, mix in the chopped green onions and add the sauce once ready to serve.
- This recipe is best served warm but also tastes delicious eaten cold with a side of greens.
Recipe Notes
Bon appetite!
