Ingredients
1/2 pound boneless beef sirloin, thinly sliced against the grain into strips
2 tablespoons sesame oil
1/2 cup Beans Sprouts, heads and roots off
1/2 cup carrots, diced or pre-shredded
1 cup bell pepper, diced
1/2 pound fresh egg noodles
2 teaspoons cornstarch
3 tablespoons soy sauce
Salt and ground black pepper, to taste
Directions
In a large bowl, combine cornstarch, soy sauce, and beef and toss to coat. Marinate the steak for 15 minutes.
Blanch the noodles in boiling water for 3 - 5 minutes, or cook according to the package directions.
In a large skillet or wok, heat 1 tablespoon of oil over high heat. Add the beef and stir-fry for about 3 minutes or until beef gets browned. Remove the beef from the skillet and reserve.
In the same skillet, add the remaining oil and sauté the carrots, bell pepper and bean sprouts and cook for 3 minutes until vegetables are slightly softened. Add reserved beef, noodles and soy sauce and cook for 1 minute. Season with black pepper, to taste and serve.
bahar Poultry bean sprouts, beef, bell pepper, carrots, noodles, soy sauce
Ingredients
2 tablespoons sesame oil
4 cups white rice, cooked
1 tablespoon fresh garlic, finely minced
1/2 cup green onion, sliced
1 cups of Beans Sprouts, heads and roots off
1/2 cup carrots, diced or pre-shredded
2-3 tablespoons soy sauce
Salt and ground black pepper, to taste
Directions
Heat the oil in a large skillet over medium heat. Add onion, garlic, bean sprouts and carrots, sauté until soft, about 4-5 minutes. Add rice and soy sauce; cook 1 minute, stirring constantly. Fluff with a fork and season, to taste, with salt and black pepper.
bahar Sides bean sprouts, carrots, green onions, rice, soy sauce
Ingredients
2 tablespoon olive oil
4 chicken thighs with bones and skin, about 2 pounds
1/2 cup yellow onion, sliced
2 cups potatoes, diced
1 cup carrots, diced
1 cup red bell pepper, diced
1 tablespoon garlic, minced
2 tablespoons fresh parsley leaves, chopped
1 cup water
Salt and ground black pepper, to taste
Directions
Heat 2 tablespoons olive oil in a large skillet over medium heat. Season the chicken thighs with salt and pepper. Place the chicken, skin side down in the skillet and sear until golden brown, about 3 to 4 minutes. Turn the chicken over and sear on the second side for another 3 to 4 minutes. Add the rest of the ingredients and put the lid on cook for about 1 hour. Serve it with your favorite bread.
bahar Poultry carrots, chicken thighs, onions, parsley, potatoes, red bell pepper
Ingredients
6 cups low-sodium chicken broth or vegetable broth
1/3 cup long-grain white rice
2 large eggs
3 tablespoons fresh lemon juice
1 scallion green, thinly sliced
Salt and ground black pepper, to taste
1 tablespoon dill, chopped
Directions
In a large saucepan, bring the broth to a boil over moderately high heat. Add the rice and salt. Reduce the heat and simmer, covered, until the rice is just tender, about 25 minutes. Whisk eggs together in a medium bowl until frothy. Bring the soup to a boil and slowly pour it into the eggs, whisking constantly so that the eggs do not curdle. Stir in lemon juice, and then quickly chill in an ice bath, stirring occasionally until cold. Stir in scallion, dill and salt and pepper to taste.
bahar Soups/Stews chicken broth, eggs, lemon, rice
Ingredients
2 pounds grouper fillets
3 tablespoons olive oil
1 red bell pepper, cut into 1-inch strips
2 cups ripe tomatoes, chopped
3/4 cup onion, chopped
2 garlic cloves, minced
1 tablespoon fresh parsley, chopped
3 ounces feta cheese (about 2/3 cup, crumbled)
Salt and pepper to taste
Directions
Preheat oven to 400° F.
Heat about 2 teaspoons of the olive oil in a large nonstick, ovenproof skillet over medium-high heat. Add the peppers and onions and sauté until slightly softened, about 2 minutes. Add the garlic and sauté another minute. Add the tomatoes; stir, remove pan from the heat and cool about 5 minutes. Place fish fillets in the skillet and spoon the tomatoes and vegetables over the top. Sprinkle with parsley, feta, pepper, and drizzle with the remaining 1 teaspoon olive oil. Bake for 15 to 20 minutes or until fish flakes with a fork. Serve immediately. Serve with crusty Italian loaf bread, pasta, or rice.
bahar Seafood feta, grouper, red bell pepper, tomatoes
Ingredients
2 tablespoons olive oil
1 whole chicken, breasts removed (reserve for some other recipe)
1 cup carrots, diced
1 cup celery, diced
1 cup zucchini, diced
1 cup onion, diced
1 garlic clove, minced
1/2 cup parsley, finely chopped
1 tablespoon tomato paste
2 tablespoons flour
6 cup low sodium chicken broth
1/2 cup your favorite pasta (you can use egg noodles, bow ties, orzo and etc.)
Salt and pepper to taste
Directions
Cut the parts of the chicken (not the breasts) into small pieces with a chef’s knife.
Heat the oil in a large soup pot and saute the chicken until light brown, about 5 minutes. Add carrots, celery, zucchini, onion, garlic, parsley and pepper sauté until translucent, approximately 4 to 5 minutes. Add flour and paste and cook for 1 minute. Add broth and pasta; let it simmer on medium heat for 40 minutes. Check for salt and pepper, add if necessary.
bahar Soups/Stews carrots, celery, chicken, garlic, onion, Pastas/Grains, Soups/Stews, zucchini
Ingredients
4 (10 inch) whole wheat tortillas
4 tablespoons light mayo
1/2 pound deli sliced turkey breast
1 cup baby spinach leaves
1/2 cup red onions, thinly sliced
2 medium tomatoes, thinly sliced
8 slices bacon, cooked until crisp
Salt and pepper, to taste
Directions
Spread mayonnaise on tortillas. Place the bacon, turkey breast, tomato, onion and spinach in the center of the tortilla. Sprinkle with salt and pepper. Roll up tightly, sealing the bottom by folding in.
bahar Sandwiches bacon, onions, spinach, tomatoes, tortillas, turkey breast, wrap
Ingredients
1 cup long grain rice
1/2 stick butter
3 cups low sodium beef broth
1 teaspoon cumin
Directions
Preheat oven to 350 degrees F.
Melt butter in skillet. Add rice and cumin and cook over medium heat, stirring frequently, until butter is almost absorbed, about 3 to 5 minutes. Pour the mixture into casserole dish and add broth. Bake rice in the oven until tender and liquid is absorbed, about 50 minutes.
bahar Sides cumin, rice
Ingredients
2 cups chopped cooked chicken
2 tablespoons olive oil
1 cup chopped carrots
1 cup chopped celery
2 garlic cloves, minced
1 cup quick-cooking barley
6 cups low-sodium chicken broth or vegetable broth
1/2 cup chopped fresh parsley
Salt and black pepper to taste
Directions
In a large soup pot, heat the olive oil. Add the onion, celery, carrots, parsley and garlic, stir to coat with oil, and sauté for about 5 minutes. Add chicken broth and bring to boil, reduce heat, and simmer, partially covered, 25 minutes or until vegetables are tender. Season with salt and pepper. Add chicken and barley; cook 10 to 15 minutes. Ladle the soup into bowls and serve.
bahar Soups/Stews barley, carrots, celery, chicken, onions
Ingredients
1 large cauliflower
5 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper, to taste
Directions
Preheat oven to 400 degrees F.
Wash and break the cauliflower into flowerets. Place cauliflower pieces on a large sheet of heavy-duty aluminum foil and drizzle with oil. Season with salt and pepper and place into the oven for 25 minutes, or until lightly browned.
bahar Sides cauliflower
Ingredients
1 pound whole-wheat rotini pasta (3/4 of a 16-ounce box)
2 tablespoon olive oil
1/2 cup red onion, thinly sliced
1 cup cherry or grape tomatoes, halved
2 cups fresh baby spinach leaves
1/2 cup Kalamata black olives
1 medium cucumber, peeled, seeded and diced
3 boiled eggs, chopped ( egg whites only)
1/2 cup crumbled feta cheese
Salt and ground black pepper
Directions
Cook pasta according to package directions. Drain and transfer to a large bowl. In a saucepan, over medium heat, add the oil. When the oil is hot, add onions. Season with salt and pepper. Sauté for about 2 minutes and add tomatoes and spinach, cook for about 1 minute or until spinach is fully wilted. Cool slightly then add to the pasta bowl. Add the rest of the ingredients and toss. Leave it in the fridge for half hour before serving
bahar Salads/Dressings cucumbers, egg whites, feta, kalamata olives, rotini pasta, salad, spinach, tomatoes
Ingredients
1 tablespoon olive oil
1 pounds chorizo sausage (or other smoked sausage), diced
4 ounces button mushrooms, quartered
1/2 cup celery, chopped
1/2 cup carrots, chopped
1 cup thinly sliced chopped green onions
2 garlic cloves, sliced
1 (15-ounce) can cannellini beans, drained, rinsed and mashed
4 cups low-sodium chicken broth or vegetable broth
1 (11-ounce) can evaporated skimmed milk
Salt and black pepper to taste
Directions
Heat the olive oil in a soup pot over medium heat. Once hot, add the sausage to the pan and cook, stirring occasionally until caramelized, about 5 minutes. Add the mushrooms, carrots and celery to the pan and cook for 7 to 8 minutes. Add the skimmed milk and bring to boil. Reduce the heat to medium-low, cover and simmer for 20 minutes. Season with salt and pepper. Ladle the soup into bowls. Serve hot, with crusty bread slices.
bahar Soups/Stews cannellini beans, carrots, celery, mushrooms, sausage, Soups/Stews
Ingredients
1 eggplant (1-1 1/4 pounds), roughly chopped into 1 inch cubes
2 ripe red tomatoes, sliced in half
1 red bell pepper, seeded and roughly chopped into 1 inch cubes
1 small onion, cut into 1/2-inch-thick slices
3 garlic cloves, peeled
3 tablespoons minced fresh flat-leaf parsley
2 tablespoons extra-virgin olive oil
Salt and black pepper, to taste
3 tablespoons lemon juice
Directions
Preheat the oven to 375 degrees F. Toss together eggplant, tomatoes, bell pepper, onion, garlic and olive oil, season with salt and black pepper to taste. Spread evenly on a baking sheet and place in the oven.
Roast for 45 minutes, until the vegetables are lightly browned and soft, cool slightly. Place the vegetables in food processor; add parsley and lemon juice and pulse until the mixture is smooth. Serve with pieces of warm pita or your favorite vegetables for dipping.
bahar Appetizers appetizer, dip, eggplant, garlic, red bell pepper, tomatoes
Ingredients
1 butternut squash (about 2 pounds), peeled, halved, seeded, and diced
3 tablespoons extra-virgin olive oil
3 garlic cloves , smashed
4 cups low-sodium chicken broth or vegetable broth
1/2 cup parsley, chopped
1 cup non-fat plain yogurt
1/2 teaspoon cinnamon
Salt and ground black pepper, to taste
Directions
Heat the olive oil in a soup pot over medium heat. Add the onion, garlic, parsley, cinnamon and cook until translucent, about 5 minutes. Season with salt and pepper, to taste. Add the squash and the chicken broth and continue to cook, stirring occasionally, until the squash is fork tender, about 25 minutes.
Working in batches, puree the soup in a blender until the mixture is smooth. Return the soup to the pot and reheat over medium heat. Stir in the non-fat yogurt and serve it in the soup bowl.
bahar Soups/Stews butternut squash, Soups/Stews, vegetarian, yogurt
Ingredients
Mushroom ravioli:
2 lb button mushrooms, sliced
1/2 cup parsley, chopped
2 tablespoons olive oil
Salt and black pepper, to taste
40 wanton wrappers
Cream sauce:
3 slices bacon, diced
1/2 cup parsley, chopped
1/2 cup onion, chopped
2 garlic cloves, minced
1/2 cup heavy cream
1/2 cup chicken broth
2 tablespoons cream cheese
Directions
Ravioli
In a large sauté pan heat the olive oil. Add the mushrooms and season with salt and pepper. Cook until all the liquid has evaporated from the mushrooms, about 5 minutes. Add parsley and cook for 2 minutes, season with salt and pepper, to taste.
Assembly
Put small amount of mushroom mixture into middle of a wonton wrapper, take water or egg wash and wipe along 2 corners of the wonton wrapper. Fold in half to make a triangle. Continue until are all assembled.
In a large pot of boiling salted water, add ravioli and cook until they come to the surface. It takes about 3 minutes. Carefully remove the ravioli from the water and immediately put in the sauté pan with the sauce and gently simmer for 1-2 minutes.
Sauce
Sauté bacon in large saucepan over medium heat until golden, it takes about 3 minutes. Add garlic, parsley and onions; sauté 3 minutes. Stir in heavy cream, cream cheese, chicken broth and bring to a simmer.
bahar Pastas/Grains cream sauce, mushrooms, ravioli, wanton wrappers