Cooking with Leyla

Win A Bottle of Bee-Free Honee!!!

noreply@blogger.com (Leyla Hur) — Wed, 24 Aug 2011 04:47:00 +0000

WIN A FREE BOTTLE OF

BEE-FREE HONEE!!!

You've read my review and I am STILL raving about it, Bee-Free Honee, it is simply delicious and while it's great as a honey substitute in cooking, there is nothing like a slice of toast with Bee-Free Honee slathered across it. DEEEEE-licious!

It is really great for vegans and non-vegans alike. For those with allergies to bee honey, this is a fabulous substitute and is also perfect for children under the age of 2 years old without fear or risk of Botulism.

So, I love it SO much, I spoke with Katie Sanchez, the owner of Bee-Free Honee and she has been kind enough to give a free bottle away to one lucky person!

OK, so this is how you can enter for a chance to win a free bottle of Bee-Free Honee,

Make sure you join my Facebook page as well as my Twitter page to get regular updates about new recipes, product reviews, restaurant reviews, and give-aways.

There are three seperate ways you can enter the competition:

(1) Just leave a comment below telling me what your favorite way to use/eat honey is and how you would use Bee-Free Honee!

(For your comment to be counted as an entry, you must be following Cooking With Leyla on Facebook, Twitter and/or Google Friend Connect!)

(2) Share my blog with your Twitter friends. Just @ reply "CookingWLeyla" and tell your friends to enter this contest give-away.

(3) Update your Facebook status and be sure to tag Cooking With Leyla; of course, share my blog and social profiles with your friends and tell them about this contest.

There is no limit to the number of times you can enter this give-away.

This giveaway is only open to U.S. residents and starts tomorrow, Wednesday August 24th 2011 and will end Friday, September 9th at Midnight (PST). The winner will be chosen randomly and there is no purchase necessary to enter. The winner will be announced here on the blog on September 12th.

Good Luck!

"Bee-Free Honee" Review

noreply@blogger.com (Leyla Hur) — Thu, 28 Jul 2011 04:51:00 +0000

A couple of weeks ago, my attention was brought to a bee-free honey. Just a few days prior, my husband was asking me if there was such a thing. At the time, I had never heard of it and told him that I felt it might be something he'd have to learn to do without. As vegans, we do not eat honey or use anything that comes from honey or bees. That is not for health reasons, but for ethical reasons, environmental reasons, and the idea of ingesting something that has been vomited up kind of rubs us the wrong way.

Some people balk at this idea, shake their heads, and even laugh at us because we choose to not eat honey, but let me explain further. To truly understand why we don't eat honey, I also have to explain that veganism is not just a fad diet or simply done for health reasons, veganism is a complete way of life. It is, a lifestyle.

"Veganism is a way of living which excludes all forms of exploitation of, and cruelty to, the animal kingdom, and includes a reverence for life. Even the most careful keeper cannot help but squash or otherwise kill many of the bees in the process. During unproductive months, some beekeepers may starve their bees to death or burn the hive to avoid complex maintenance." ~ Jo Stepaniak.

"Like other factory-farmed animals, honeybees are victims of unnatural living conditions, genetic manipulation, and stressful transportation ... Profiting from honey requires the manipulation and exploitation of the insects' desire to live and protect their hive." ~ PETA

For us, honey is simply not an option. And sadly, for many of us, we grew up eating and loving the taste of honey. Until two weeks ago, I had resigned myself to the fact that there was probably no substitute for honey and it may well be something that we would be without for the rest of our lives. For us, this "sacrifice" in order for taste, was worth it.

Enter Katie Sanchez, owner of RAES Foods Inc., and creator of Bee-Free Honee.

I first contacted Katie when I first learned about the honee and asked where I could find it and if there was a chance that my local Whole Foods Market was carrying it. I told her that I wanted to give it a try and then write a review about my experience with it. I was super surprised when she wrote back and sent me a bottle to try and review.

Eagerly I checked the mailbox each day anticipating receiving the bottle. My anticipation even traversed into my dreams and I dreamed about the amber liquid on toast. How was it going to taste? Was it going to be like honey... really? I was as excited as a kid waiting anxiously for Christmas morning. If she had truly created a product that would replace traditional bees honey, with the same textures, and multiple uses, both my husband and I would be in heaven. And, I promised myself that I would do all that I could to help promote the honey and get word out there about it.

So while I waited, I learned more about Katie and how the bee-free honee had come into being...

Like me, Katie's love of cooking started when she was very young. For her 10th birthday, she asked that as a gift, she'd like to cook dinner for the family. Like me, cooking inched its way into her blood stream, and passion began to take hold. She grew up in Mound, MN, where her family had an apple orchard in their front yard and her father (ironically) was a bee keeper.

With that passion for cooking etched deeply within her soul, Katie went on to cooking school in Louisiana where she worked on a line in order to get her foot in the door of a pastry department, as making pastries was her preference.

Eventually, she found an opportunity at D'Amico Cucina, in Minneapolis where she worked as the assistant to Pastry Chef Leah Henderson and under Chef Jay Sparks. After 3 years, she left D'Amico Cucina and went to work at an all natural bakehouse in St. Paul. It was in this bakehouse that Katie began working with vegan products and learned about the all-natural-food world.

In her work at the bake house, Katie often wished she could use honey in some of the vegan items since the vegan sweeteners were very strong and they often masked the subtle flavors of vanilla or hints of lemon. However, being vegan items, this was not a possibility.

Then in 1999, a miracle for vegans everywhere took place. While trying to make a less sweet version of apple jelly and being a novice with jelly, Katie accidentally created something that was definitely not jelly. Not wanting to be wasteful, she 'canned' it only to discover in the morning, that what she had was honee!

Like most of us, she heard about the decline of the bee population in Colony Collapse Disorder (CCD) and the scary scientific estimation that bees will be extinct in the US by 2035. Knowing that bees are vital to our plant life and food chain, she asked herself two questions, could she reproduce her honee and was there a market for it?

She went back to the kitchen and after much trial and error she was able to say that she had a solid recipe.

Bee-Free Honee is made with only three ingredients; apples, vegan quality pure cane sugar, and lemon juice. There is only enough sugar in the honee to achieve the thickness and stickiness of traditional honey.

Bee-Free Honee is safe for children under 2-years of age to ingest as there is no fear of the disease Botulism, which is a concern with bee-honey. It is also safe to ingest for those who have an allergy to traditional honey. Plus, it is all natural and vegan - YAAY for vegans like my husband and me who were beginning to really start missing the amber goodness.

When Katie began her journey, she was told that she would need to thicken the honee with chemicals or gum, as the process that she was using was too time consuming and it was not considered "manufacture friendly". With other factors in the mix, and learning that she would have to change the way she processed the honee altogether, so that manufacturers would find it profitable, Katie decided to not proceed. Instead, she found a local winery in Minnesota who were intrigued with her product and idea for manufacturing the honee, and decided to help her out.

The winery guided Katie through every process of manufacturing the honee on a large scale and she also learned about the industry as a whole. She has developed a great relationship with the winery, and is involved in the production of each batch of her honee.

Finally, the day arrived when my much anticipated package arrived. It was all that I could do to not run into the house tearing open the package. Yes! I was excited and anticipation was growing with each step into the house. Plus, I'd not had lunch yet, so possibly it was hunger that was fueling me forward.

Toast made, Bee-Free Honey in hand, I sat down to give it the all-important taste test. Days of anticipation building, waiting, imagination running in circles around my head for this very moment, were finally satiated in that first bite.

It was not exactly like traditional bee-honey, but it was as close as I can ever see anyone coming to it. It is absolutely delicious. There is even that delightful little sensational "burn" that honey creates in the very back of my throat as I am swallowing. My anticipation of this package was so well worth it and so well deserved of the build-up that I had given it. I have to say, I am in love! It is scrumptious.

I have used it in a few things that I have made, and have yet to create the recipe that Katie gave me for a fabulous ginger lemonade, but that is next on my agenda.

Katie has done a fabulous job and I urge you to go immediately to Amazon.com and purchase a bottle to try. If you are in Minnesota, Bee-Free Honee is for sale in 40 Cooperatives and grocery stores, as well it is available in Whole Foods Market in Minnesota and Chicago.

Because I loved it SO much, I spoke with Katie about having a give-away, to which she was really delighted to take part in. So tomorrow, I will post the details of the give-away. Make sure you have this page bookmarked (or Follow me with Google Friend Connect) and you "Like" Cooking With Leyla on Facebook, and/or follow me on Twitter @CookingWLeyla.

Happy Cooking, Happy Eating!

Recipe Review - Seitan Corned Beef

noreply@blogger.com (Leyla Hur) — Thu, 14 Jul 2011 18:21:00 +0000

As I am experimenting my way through the different uses for seitan, I came across a video for Seitan Corned Beef, and it really excited me. For one, I am trying to experiment with textures to create something that is really similar to meat; and two, I am looking at expanding my range.

I am also working on a recipe book as well as a possible cooking show, so I am doing a lot of experimenting.

When in experimental stages, I usually do a Google search and then browse through recipes, watch cooking demonstrations, and then device my own version of the ideas I have seen. Sometimes, I browse recipes and videos to gain inspiration to create something completely different.

In this instance, I followed a recipe I had seen on You Tube, and I was really excited. Corned beef sandwiches with a side of potato salad spoke to my stomach, who answered back to me in a deep grumble.

So here is the recipe I followed;

1 gallon water (to boil loaf)

Dry Ingredients
2 cups vital wheat gluten flour
2 Tbs. granulated onion
2 Tbs. paprika
2 Tbs. whole fennel seed (coarsely ground)
2 Tbs. whole caraway seed (coarsely ground)
1 Tbs. salt
1 tsp. ground cloves
1 tsp. ground black pepper

Wet Ingredients
1 cup vegetable broth
1/2 cup olive oil
2 Tbs. molasses
1 Tbs. vinegar

It is mixed well together and then formed into a loaf and wrapped in cheese cloth, then boiled. Simple right? I love that there was no kneading in this whatsoever.

Simply whisk the dry ingredients together well, then whisk the wet ingredients, then pour them together (make sure the vegetable broth is at room temp if not cool. Any heat to it, will begin to "cook" the vital wheat gluten and make it hard to mix well together.

Mix the wet into the dry, and stir with a wooden spoon until it 'comes together'. Form it into a flat type loaf - as regular corned beef would look like - and place onto a doubled-over cheese cloth (or aluminium foil). Tie the ends of the cheese cloth so that it looks like a candy (do the same with the aluminium foil, just fold the ends under).

Pop into a large pot of simmering water, then cover and let simmer for 1 hour and 15 minutes. Remove from water, let drain in a colander, and sit for about 10 minutes. Remove to a cutting board, remove the cheese cloth (or aluminium foil), and let sit a further 10 minutes (or refrigerate until cooled completely then use for sandwiches), before slicing.

OK, so here I went wrong... I did not have caraway seeds. So I did a search on an alternative to caraway seeds. I can up with cardamon, but use half the amount as what is called for caraway seeds because of how strong it is flavoured.

Well, even half the amount was too much for this recipe. So I have caraway seeds on the top of my shopping list for the next trip to the grocery store.

Besides the caraway/cardamon seed "issue", I found that 1 TBSP of salt was too much. Plus, I had used a vegetable bouillon cube, which added further to the saltiness. While it was not to the point of not being able to eat it, it was still too salty for my liking, as I don't like to use a lot of salt.

I didn't have cheese cloth, not for lack of trying, I went to a couple of different supermarkets and stores, and could not locate it anywhere. I'd seen if for sale last year at the 99 Cent store, which I didn't grab at the time because I didn't need it; but now, they don't carry it anymore. So instead, I wrapped it in aluminium foil, which many recipes have said to do with seitan. No problem.

While it was not "bad", I am definitely going to experiment further, adding my own little twists. The texture was awesome and great on a sandwich with Vegenaise, lettuce, tomato, sliced cucumber, and thin sliced onion.

Once I get the "perfect" mix that I am happy with, I'll post that recipe also.

Happy Cooking, Happy Eating!

1-1/2 Quart Cuisinart Ice Cream, Sorbet & Frozen Yogurt Maker Giveaway

noreply@blogger.com (Leyla Hur) — Tue, 28 Jun 2011 05:24:00 +0000

My dear friend, Lauren (from Lauren's Latest) is giving away one [1] 1-1/2 Quart Cuisinart Ice Cream, Sorbet & Frozen Yogurt Maker.

If you want to enter the contest before it’s over, you should head over to Lauren’s foodie blog right now!

Leave her a comment and tell her that "Leyla" sent you over.

What’s YOUR favorite ice cream?!!

(Leave a comment below…)

Why Going Vegan Is Good For You And The Planet... Plus You Get To Eat Cupcakes Too!

noreply@blogger.com (Leyla Hur) — Tue, 10 May 2011 15:19:00 +0000

As I approached my birthday and the idea of getting "older" started to weigh in, my mind began turning to healthier alternatives in my cooking and eating habits.

I have never really taken my health into too much consideration, even after I was diagnosed with severe diabetes, high cholesterol and high blood pressure. Even after having two heart attacks in 2004, I took note, but did not make too many changes to my eating life-style. I cut many things down to moderation, but drastic change, not-so-much.

Maybe it is laziness, or maybe its the old 'bury your head in the sand' idea that I had when I was much younger, and seemed "invincible"; whatever it was, I really didn't put too much effort into creating that kind of change.

When I was younger, I used to be able to think about losing weight, cut down on my portions, and the numbers on the scale dropped down easily and without too much effort. Not-so-much since I hit my mid-thirties. Now it seems everything is taking a lot more effort. And it seems my health is waring more on my body and screaming at me to start paying attention.

So as my birthday loomed large, I began to take note clearly of what was going in to my body as well as start looking at other factors of what I was ingesting.

A couple of my vegan friends began to talk to me about veganism, another friend began to implement it in to her diet. Even Oprah and her entire staff did a one week vegan only stint. I even stumbled upon a bakery here in the Valley that makes vegan cupcakes. Was this some Divine sign that I was supposed to start looking more at this lifestyle?

So, I began to do some research into veganism, and learned that it is not only a much healthier life-style, but it is also healthier for our environment and our planet. What I learned was really eye-opening.

Remove the whole PETA stance and animal rights, etc. (and yes, the idea of killing an animal for my culinary enjoyment does bear a bit of a burden on me, as I am such an animal lover), but instead I looked at the costs to the environment that animal agriculture causes. It was really not something that I had given much thought to previously.

This is what I learned...:

1) Animal agriculture takes a devastating toll on the earth. It is an inefficient way of producing food, since feed for farm animals requires land, water, fertilizer, and other resources that could otherwise have been used directly for producing human food.

2) Animal agriculture's dependence on higher yields accelerates topsoil erosion on our farmlands, rendering land less productive for crop cultivation, and forcing the conversion of wilderness to grazing and farm lands.

3) Animal waste from massive feedlots and factory farms is a leading cause of pollution in our groundwater and rivers.

4) The United Nations Food and Agriculture Organization has linked animal agriculture to a number of other environmental problems, including: contamination of aquatic ecosystems, soil, and drinking water by manure, pesticides, and fertilizers; acid rain from ammonia emissions; greenhouse gas production; and depletion of aquifers for irrigation.

5) In a time when population pressures have become an increasing stress on the environment, there are additional arguments for a vegan diet. The United Nations has reported that a vegan diet can feed many more people than an animal-based diet. For instance, projections have estimated that the 1992 food supply could have fed about 6.3 billion people on a purely vegetarian diet, 4.2 billion people on a 85% vegetarian diet, or 3.2 billion people on a 75% vegetarian diet. [Source]

Ever since watching An Inconvenient Truth a few years ago, I have been even more keen and aware of the environment, as well as doing my part in reusing, recycling, using alternative products in an effort to reduce greenhouse gases. I even changed every light bulb in my house to energy efficient ones, which has actually reduced my electric bill each year.

So when I began my research in to this lifestyle, I was impressed to take the cost to the environment that meat producing agriculture presents.

Turning to my health, I think drinking the glass of milk I did the other night, and the reaction my body had to it (it has long been suspected that I was lactose intolerant), kind of put another peg on the positive side to veganism.

My husband and I discussed the options, and while there are times where I crave meat, for the most part, I can easily do without. We have decided to implement a vegan-ISH diet into our lives. We're starting slowly, we're seeing how it works out.

One of my friends suggested replacing one meal a day with something vegan. When he first suggested this, my thoughts went straight to my bowels and gas-filled intestines from all the beans we'd be eating. But the more I began to ask questions, the more I was told that most things can easily be replaced with a vegan alternative; including *gasp* ice-cream and... cup cakes! Which I tried for the first time this past week when I treated myself to a vegan cup-cake from Cruelty Free Cupcakes located at Joe's Farm Grill in Gilbert Arizona.

I was not quite sure what I expected with the cup-cakes, initial thoughts of something dry and more than likely taste-less or possibly, too sweet. I've tried unleavened cakes at Passover time before, and was expecting something quite... "sandy" in texture and flavour.

So, while I was excited to give it a try, I wanted to make sure I was "ready" for this, cup of milk in hand "just in case". I was so tremendously surprised. Any misconceived notion of "sand", "dried out, tasteless, falling to pieces" cake flew out the window. It was incredibly moist. The Chocolate Espresso frosting was heavenly. I have to say, it was one of the best cupcakes I have ever tried.

The only problem with this new craving, is the fact that all weekend I have been craving more! I would definitely say that they are addicting after only one bite. The fact that they are vegan would surprise even the most discerning of animal product aficionado.

As I watched videos online on "how-to" recipes, I began to see how easy it truly was to replace daily items with vegan alternatives. Gardein makes a whole range of products that are meat substitutes. I have yet to make it over to Whole Foods and check out their selections, but I am pretty excited to give them a try.

I have been using TVP (Textured Vegetable Protein) for several years, and have had great success with it.

So I guess the question arises, am I foregoing meat and all meat product for a complete 100% vegan lifestyle? That is hard to say where I am sitting right now. I have a husband who adores meat with a crazed obsession, and so this experimentation of replacing a couple of meals a week with a vegan alternative, is going to be interesting.

He focuses very much on textures as well as flavours; to date, we've not had much success with tofu which is something I grew up with and love. But in looking at some variations in cooking methods, I think I am getting a better understanding in the versatility that tofu has, and will definitely be getting in to the kitchen to experiment and then see how my husband likes what I've created. And yes, it mainly will consist of "fooling" his taste buds in to believing that he isn't actually missing out on flavour or texture.

As it stands, we're replacing a couple of meals a week with a vegan alternative, in hopes that we'll eventually be eating meat-based products a couple of times a week, and eventually not-at-all.

I'll definitely keep you posted on our new adventure and journey.

Happy Cooking, Happy Eating!

---

Links for more information:

Vegetarian/Vegan Starter Kit
"Eating for Life"
"57 Health Benefits of Going Vegan"
VeganHealth.org
Vegan Outreach
Accidentally Vegan
Eating Vegan for the Environment
The Vegan Society
Vegan vs. Vegetarian - What Kind of Diet is Best For The Environment

The Vegan Club

Oven-Baked Lemon Cod

noreply@blogger.com (Leyla Hur) — Mon, 25 Apr 2011 17:46:00 +0000

Last week my husband went over to the discount supermarket and picked up two whole cod fillets for $10 and change.

These cod fillets were huge! In fact, it was pretty much an entire fish, sans head and bones!

For anyone who is on a budget, especially in the current economic state, I highly suggest you seek out discount supermarkets in your area. Last month, my husband and I bought almost $300 worth of groceries for less than $90! That included luxuries such as steaks, fish, fresh blueberries, strawberries, artichokes, etc!

On this last trip, my husband came home with steaks and fish, next time he has his eye on buying lobster tails!

Many of these stores have restaurant packaging so you could easily buy a huge packet of French fries for $1 or $2! When my husband and I went last month, eggs were on sale for 50cents a dozen... we bought 8 dozen!

It truly is well-worth your checking out, some stores are not as well laid out as others, but keeping an open mind and keeping a look-out for great deals and a recipe progressing in your head as you browse through the shop, will enable you to make some amazing buys.

This weekend, I decided to make the fish. Since the fillets were in one bag and I did not want to re-freeze the other fillet once it was defrosted, this meal gave us two dinners. (Note: Re-freezing meats and fish that have been thawed can lead to the meat or fish going bad. Once defrosted, use the meat or fish within one day.)

With just a little butter, a little salt and pepper, and some thinly sliced vegetables and lemon, these fish fillets are so easy to make, fast to make, delicious and incredibly healthy. You can serve them with boiled potatoes, steamed brown rice, barley "risotto", or oven-baked potatoes (like I did... I'd been craving baked potatoes for about a week!).

You can also serve it with a lovely crisp salad.

I can't wait to go back again this week and get more fish and may even splurge for a couple of lobster tails! Stay tuned to this page for more wild and wacky recipes coming up!

Happy Cooking, Happy Eating!

Ingredients:

Cod fillets
1/4 stick of butter, thinly sliced
1/2 red onion, sliced very thinly
2 zucchinis, sliced very thinly
1 carrot, julienned
1 red pepper, julienned
1 lemon, sliced very thinly seeds removed
Salt and pepper to taste

Heat oven to 400*F

1. On a large piece of aluminium foil (long enough to fit around the fish and roll to create a "parcel"), lay the butter slices down. Place the vegetables over top in layers and sprinkle with a little salt and pepper.
2. Lay fish fillet over top of vegetables, sprinkle salt and pepper to taste, place sliced lemon over top of fillets. Depending how large the fillets are, using a half-side of fish, lay 3-5 lemon slices over top.
3. Pull the aluminium foil up and meet the edges together and fold over, continue to fold over until just above the fish, leaving a little room for the parcel to expand and steam the fish and vegetables. Fold over the sides and make sure the entire parcel is sealed well. Place on a cookie sheet and put into the oven. Bake for 25 minutes.

Serve with oven roasted potatoes, baked potato, steamed brown (or red) rice, or barley risotto.

TIP: These fish parcels can be cooked on the BBQ as well. Make sure you use a heavy-duty aluminium foil if you do.

Easter's Coming, There's Nothing Like Homemade Cinnamon Rolls

noreply@blogger.com (Leyla Hur) — Thu, 21 Apr 2011 09:05:00 +0000

A few days ago, one of my neighbour's gave me some scented candle oils, so last night I decided I was going to give them a whirl. I mixed Butter Pecan Pie with Vanilla Pearl oil and then sat back to relax. As the candle warmer melted the base candle, and the oils released their delicious scent into the air, "something" happened to me. My stomach began communicating with my palate and the next thing I knew I had a major desire to bake.

I next found myself in the kitchen whipping up a batch of easy yeast dough, readying it to rise overnight in the fridge in preparation to make Cinnamon Rolls.

Maybe these candle oils are not such a good thing. Although I think my husband and neighbours are very happy as my baking means everyone gets treats.

Proofing takes 2 - 3 hrs. These are ready

for the oven

This recipe is very easy, it is just time consuming in that the rising and proofing takes time, standing and mixing, rolling, and cutting takes no time at all. The results are absolutely divine.

With Easter coming up this weekend, fresh, warm, homemade cinnamon rolls make a great alternative to other sweet buns, or maybe even in addition to them.

Many people like a thick, buttery frosting with their cinnamon rolls, for me personally, I much prefer a regular thin glaze which is not as heavy. I will put both recipes following the cinnamon roll recipe for you to decide, or do half the batch with glaze and half with frosting.

You can freeze the dough and get it out Saturday night to cook them early on Sunday morning for Easter Brunch.

Happy Cooking, Happy Eating!

Ingredients:

1 cup water
1 cup (2 sticks) butter (unsalted)
3/4 cup sugar (I ran out of white sugar so I substituted with packed brown sugar)
2 tsp salt

1 cup cold water

4 eggs, lightly beaten

2 (0.25oz) package yeast
1/2 cup warm water (NOT hot)

7 1/2 cups plain white flour

1/2 cup (1 stick) butter
1 cup brown sugar
1/4 cup cinnamon
2 cups raisins (optional)
2 cups chopped and toasted nuts; hazelnuts, pecans, or walnuts (optional)

1. In a large pot, bring 1 cup of water to boil. Add the 1 cup of butter, sugar, and salt; stir until the butter is melted and the sugar is dissolved. Remove from heat and add the 1 cup of cold water, set aside until mixture is lukewarm.

2. Crack and beat the eggs lightly. Add a little of the lukewarm liquid mix into the eggs, beating all the time, to "coddle" the eggs, then add the egg mix to the sugar and butter mixture, stir well.

3. In a separate bowl, add the packets of yeast to the 1/2 cup warm water and stir making sure the yeast is dissolved. Allow to sit for 5 minutes until frothy.

4. Add the yeast to the mixture and stir well.

5. In a large bowl, add the flour and add the liquid mixture to the flour. Mix very well. Cover bowl with a lid and place into the fridge overnight. (You can slightly grease the lid to ensure that the risen dough will not stick to the lid)

6. When ready to roll out the dough, divide into thirds or quarters (I divided into quarters).

7. Lightly flour your surface and very light work the dough - it does not need much or hard kneading, but a just a little light working to get the dough more pliable. Roll the dough out into a 12x16 inch rectangle, and about 1/2 and inch thick.

These look good already!

8. Spread each rectangle with 1/4 of the softened stick of butter (if you've divided the dough into quarters or 1/3 stick of butter if you've divided it into 1/3s).

9. In another bowl, combine the brown sugar and the cinnamon until very well combined.

10. If you are using the raisins and toasted nuts, make sure you have these prepared in a separate bowl and within reach.

11. Sprinkle 1/4 of the brown sugar and cinnamon mix over each rectangle. Make sure the mix reaches to the edges of the dough.

12. Sprinkle 1/4 of the nut and raisin mix over top of the cinnamon mix and make sure that it reaches the edges of the dough.

13. Roll the dough up very carefully like you would a jelly roll.

14. Cut into 1 - 1 1/2 inch slices and place close (but not too close) into a large greased baking pan. You can bake these in four separate baking sheet, or use one large turkey roaster pan.

15. Let cinnamon rolls rise (proof) for 2 - 3 hours or until double from original size.

Out of the oven, ready for glaze and

our tummies

16. Bake at 375 for 15 minutes (if using smaller separate pans) or for 35-40 minutes if using a large turkey roaster baking pan, or until lightly browned.

17. Remove from oven and let cool for about 10 minutes, then drizzle glaze over top of the warm rolls, or spread the rolls with frosting.

Makes approximately 3 - 4 dozen cinnamon rolls.

Cinnamon Roll Glaze

2 cups powdered sugar
4 TBSP plus 1 tsp, milk
2 tsp vanilla (you can use maple syrup flavouring in substitute)

1. Mix everything well together until you have a smooth and runny glaze, drizzle over cinnamon rolls. Allow to sit for about 15 minutes, then add next glaze.

Second Glaze

3 cups powdered sugar
4 TBSP milk
2 tsp vanilla (you can use maple syrup flavouring in substitute)

1. Mix everything very well together to create a smooth glaze. Pour over the cinnamon rolls.

Cinnamon Roll Frosting

1/2 cup (1 stick) softened butter
2 cups powdered sugar
2 TBSP milk
1 tsp vanilla (you can use maple syrup flavouring in substitute)

1. Cream all ingredients together. Spread over warm cinnamon rolls.

Slow-Cooked Oven Roast Citrus Chicken

noreply@blogger.com (Leyla Hur) — Sun, 10 Apr 2011 09:10:00 +0000

It is citrus season in Arizona! The lemons are heavy and dropping from the tree in such number its hard to keep up with.

Today's weather was really cool in the Valley of the Sun, and our heater decided that today (of all days) it was going to be "testy", and act up. Trying to keep the house warm, I made a peach crisp in the oven, and then very slow-baked this dish. The results were marvelous.

I had a packet of chicken legs in the freezer, a head of cabbage in the fridge, and I was itching to try the red rice I had recently percured.

BTW red rice is very healthy for you. It's known to invigorate the body, aids digestion, removes blood blockages in the body, and is often used to lower cholesterol.

Red rice is a good source of thiamin (vitamin B1), riboflavin (vitamin B2), fibre, iron and calcium. The flavor of cooked red cargo rice is generally more sweet and nutty, and the rice is more chewy than standard white polished rice. It does take longer to cook, but it is definitely worth it.

Tonights dinner was absolutely delicious, with a hint of citrus that just gave it a "clean" and "fresh" taste. The red rice was awesome, and I think I've found my new fave grain.

You're definitely going to want to give this a try!

Happy Cooking, Happy Eating!

Ingredients:

6 chicken legs
1 tsp fresh ground black pepper
1 tsp kosher salt
1 tsp Middle Eastern 7-Spices
Juice from 1/2 lemon
1/2 red onion, sliced
1/2 head of cabbage, leaves kept whole
1/4 tsp chicken powder

3 cups hot water
1 TBSP butter
2 tsp salt
1 1/2 cups red rice

1. In an oven proof bowl, use the cabbage to line the bowl. Add the red onion over top, sprinkle with chicken powder.
2. In a separate bowl, mix the chicken legs with pepper, salt, 7-Spices and lemon juice. Place the chicken over top of the cabbage and onions.
3. Bake at 300*F for 2 hours, then reduce heat to 250* for a further 30 minutes while rice is cooking.

4. In a cooking pot, add hot water butter and salt and bring to a boil, add red rice.
5. Bring the water to a boil again, reduce heat to very low and let simmer (stirring occasionally) for 30-40 minutes (or to desired texture of rice).
6. Drain any remaining liquid from rice before serving.

NB: You can substitute the chicken legs with a whole chicken

The Easiest Biscuits Ever

noreply@blogger.com (Leyla Hur) — Wed, 23 Mar 2011 02:33:00 +0000

I have tried for several years to make biscuits from scratch, and have failed each time. I have made scones for years, so why was I simply not "getting" it when it came to biscuits?

Each time, I was reduced to having to turn to a ready-made packet mix or one of those, open the packets and bake-type biscuits. While a great option in a bind, its quite disappointing when that is the only option to turn to, when you really, really want to do something homemade.

I must admit that I had come this close to giving up, but then I came tried this easy, no fail recipe. I am delighted to report that I had complete success and we munched on the largest, lightest, most fluffy and delicious biscuits with a Beef and Vegetable "Gravy" for dinner.

If you have ever had trouble making biscuits, try this recipe. The key is to NOT knead it too much. Just be light with the dough. When cutting in the butter, use a fork again keeping your hands out of it as much as possible.

And if you've never had trouble making biscuits, give this one a try anyway, they really are delicious!

Happy Cooking, Happy Eating!

Ingredients:

2 (level) cups Self-rising flour
1/4 tsp salt
1/2 cup unsalted butter, softened (alt. you can use vegetable shortening)
1 cup milk

1. Mix the flour with the salt. Add the butter and using a fork, "cut in the butter" until the butter is mixed in well.
2. Add milk, a little at a time. You might not need to use all the milk, just enough to moisten all the flour mix until the dough is somewhat sticky but comes together well.
3. Turn the dough on to a floured surface (use a generous amount of PLAIN flour for kneading), and flour your hands well.
4. Turn the dough into the flour and then knead very lightly for about 1 minute. Pat the dough out (lightly) and using a round cookie cutter (I used the top of a drinking glass) that has been floured, cut the dough out. Pull the dough back together and pat out again and cut more biscuits until all the dough has been used.
5. Place the biscuits on a well greased baking sheet (or cookie sheet) and brush the tops of the biscuits with a little melted butter (optional).

Bake in a 400*F oven for 15 minutes.

Beef and Vegetable "Gravy"

noreply@blogger.com (Leyla Hur) — Wed, 23 Mar 2011 02:29:00 +0000

This dish was originally introduced to me by my husband and carries a rather rude name "S**t on Shingles" (otherwise known as "Stew on Shingles" or "Chipped Beef"). It was something that his father had learned to cook while in the military and had passed it down to my husband.

"Chipped beef on toast (or creamed chipped beef on toast) is a culinary dish comprising a white sauce and rehydrated slivers of dried beef, served on toasted bread. Hormel recommends flavoring the dish with Worcestershire sauce and dried parsley. In military slang it is commonly referred to by the dysphemism "Shit On a Shingle" (SOS)—or more politely, "Stew On a Shingle" or "Same Old Stuff". Chipped beef is also often served on English muffins, biscuits, home fries, and in casseroles.

Wentworth and Flexner cite no origin, but note that "shingle" for slice of toast has had "some use since 1935" in the U. S. Army, mostly in the expression "shit on a shingle," and that the latter had "wide World War II Army use." [Source]

My husband usually makes it with potatoes, and without too many vegetable ingredients in the gravy itself, so tonight I decided to make a version of this dish only "a la Leyla".

Served with homemade biscuits and this is a very hearty and filling meal.

Happy Cooking, Happy Eating!

Ingredients

1/4 lb lean ground beef, fried dry (without fat)
1/4 large onion, diced finely
2 cloves garlic, diced finely
1 green pepper, diced finely
1/4 tsp chicken powder
2 TBSP plain white flour
Salt and Pepper to taste
1 cup water

1. Fry the beef until cooked through. Add onions, garlic, and green peppers. Fry for about 2 minutes.
2. Add flour, chicken powder, salt, and pepper. Stir well to coat everything.
3. Add water and stir very well to prevent clumps. Reduce heat and allow to simmer for about 5 minutes, stir occasionally to prevent burning and clumping.

Serve with hot biscuits.

Beef Pommes Anna

noreply@blogger.com (Leyla Hur) — Fri, 18 Mar 2011 20:57:00 +0000

I learned about this dish the other day, and when I saw it being cooked, I was mesmerized. My mouth salivating, and I knew I had to replicate it as fast as possible.

But, as you know me by now, I always put a little twist on what is "conventional", and Pommes Anna was no different.

As I got out my mandolin, and figured out how to use it, as it really was the first time I'd ever done so, usually preferring to use a good ol' knife technique, I tried to think what I was going to do. I did not have any cheese to put between the layers, so what to do...?

I had planned to make meat balls and thought "why not just combine it all together?" So, I did. Served with fried eggs, this was a delicious dinner, but would make an amazing breakfast also, replacing regular hashed browns with Pommes Anna. You could also substitute the beef filling with corned beef, mixed with some finely diced onions. I think I will try that version for Sunday morning brunch!

And, as per usual, this is really easy to make, and it does not take long either.

Happy Cooking, Happy Eating!

Ingredients

8 medium-size potatoes, sliced very thinly using a mandolin
1/4 lb lean ground beef
Garlic salt to taste
Fresh ground black pepper to taste
Leyla's House Steak Rub*
Oil (to grease pan)
1/2 stick unsalted butter, melted

1. Grease the bottom and sides of an oven-proof round pan.
2. Lay the first layer of potatoes in a circular pattern starting in the center of the pan and working your way out. Brush lightly with butter and a little salt and pepper (you will repeat the butter brushing, salt and pepper on each layer of potatoes). Place layers of sliced potatoes until half the potatoes are used.
3. Place ground beef mix and spread it thinly as a layer.
4. Add another layer of potatoes, butter brush, salt, and pepper, over top of the beef, and continue with the layers until all the potatoes have been used.
5. Place pan over high heat and fry for about 5 minutes until golden brown. If you are using a frying pan, drain some of the oil off and "flip" the potato cake over using the lid as an aid. If you are using a deeper pot and can not do this, omit this step.
6. Place pan into a hot (450*F, 230*C or Gas mark 8) for 25 - 30 minutes.
7. With the help of a lid, drain off as much of the fat as possible. Place a plate over the pan, and over the sink, and in one motion, flip the pan upside down onto the plate. The Beef Pommes Anna will flip right out. Let it sit for a couple of minutes before cutting it and serving it.

* Leyla House Steak Rub

In a bowl, mix together:
White pepper
Garlic powder
Kosher salt
Fresh ground black pepper
Fennel seeds
Chili powder
Paprika
Ground Angelica

Lean Cuisine Recall, Here's a Safe, Healthy Alternative

noreply@blogger.com (Leyla Hur) — Fri, 18 Mar 2011 01:21:00 +0000

A couple of days ago, Nestle Prepared Foods began receiving complaints from consumers in Minnesota, South Dakota, and Wisconsin, that they had found hard plastic in the Lean Cuisine frozen spaghetti and meatball dishes. As a result more than 10,000 pounds of Lean Cuisine frozen spaghetti and meatball dishes have been recalled.

This recall really got me thinking, and it really hit home to me that we have become a race of people where many rely on frozen dinners, and other microwavable convenient dishes as opposed to days-gone-by where women created meals from scratch consistently.

In my thinking about this, I remembered the time in Hong Kong when we got our very first microwave oven. For quite some time, we had heard people raving about the microwave and how convenient it truly was. So finally, my parents broke down and bought us one.

We tried it to heat left overs up, and it was amazing! Soon, Mum decided she was going to take this microwave to a whole new level and cook a meal in it!

My Dad and older sister were out of town on business, and so that meant that Mum and I were home alone for dinner.

She grabbed two chicken legs and seasoned them nicely, and then popped them on the glass plate (without anything underneath!). She put it on to cook for 15, then 25, then 35 minutes, and still this chicken was not cooking. After a combined time (opening and closing it at each time point) of almost two hours and Mum complaining that it is much faster cooking the "old fashioned way" compared to "this", we suddenly smelled a ghastly stench - there really is no other word to describe it! And began to see the microwave "cavity" filling up with a putrid smoke.

Mum rushed to stop the cooking process and opened the door to the microwave, which only let out the incredible stench that flooded into the kitchen, amongst smoke. And there, laying on the glass plate were our uncooked chicken legs, with a black tar oozing out of them.

They had cooked so long that the bones and surrounding meat had dissolved into a black tar that stuck to the glass plate like a super glue, never to be removed again. While the outside was still as raw as when Mum took them out of the fridge.

That was the end of that microwave, and Mum and I bundled ourselves in to a taxi headed for the closest restaurant.

It took Mum several more years before she would use a microwave again, in earnest. To this day, when she has something in the microwave, she never moves too far away from it "just in case" and keeps an eagle eye on the "process" inside the microwave cavity. And no item is ever placed directly on to the glass plate without something under it... ever!

After that "disaster", we returned back to the way we had always done things, frozen meats were taken out in advance and placed on the counter on a plate to thaw slowly. Foods were cooked from scratch, and microwaveable dinners never even considered.

So, when I learned of the recall of the Lean Cuisine Spaghetti and Meatballs, it did not really phase me because it did not affect me. But the more I thought about it, the more I thought about what I would do in substitute if what I had enjoyed eating, that was part of a diet plan, would be removed from me? And so I came up with this recipe for a light alternative that can be used over pasta according to your diet plan.

Happy Cooking, Happy Eating!

Ingredients:

1/2 lb ground turkey meat
1 large egg white, beaten slightly with 1 tsp water
1 TBSP fresh parsley, chopped finely
1 TBSP fresh basil, chopped finely
1 TBSP fresh oregano, chopped finely
1/2 TBSP fresh thyme, chopped finely
1 clove garlic, mashed
1 slice whole wheat bread, ground to coarse crumbs
Pinch of chicken powder
Salt and Pepper to taste
Olive oil for frying

1 medium onion, diced
4 cloves garlic, chopped
1 can whole peeled tomatoes in juice, chopped coarsely
1/4 cup low-sodium chicken stock
2 carrots, peeled and diced
1 celery stalk, diced
2 fresh tomatoes, diced
6 button mushrooms, diced coarsely
2 TBSP fresh coriander, chopped
Salt and pepper to taste
Olive oil for cooking

Choose whole wheat spaghetti
Parmesan cheese, optional

1. In a bowl, mix together the turkey meat, egg, parsley, basil, oregano, thyme, garlic, bread crumbs, chicken powder, salt and pepper and mix together very well. Form into 2" balls and cook in a hot oiled (olive oil) frying pan, until browned on all sides. Remove from heat.

2. In a cooking pot, pour a small amount (approx 1/2 tsp) olive oil and bring to heat. Add the onions and cook until they are translucent.Add the garlic and cook until the aroma of the garlic wafts through the air.

3. Add the canned tomatoes, fresh tomatoes, carrots, celery and chicken stock to the pot. Bring to a boil and then reduce to low and simmer for 20 minutes (covered - ensure liquid remains).

4. Add the turkey balls to the sauce and cover and cook an additional 10 minutes (stirring occasionally).

5. Add salt and pepper for taste and add the mushrooms. Cook for 3-5 minutes, then add the coriander for last minute of cooking, stirring the pot to incorporate it through.

Serve over whole wheat spaghetti and 1/4 - 1/2 tsp fresh Parmesan sprinkled over top.

Serves: 4 smaller portions

Stir Fry Creamy Pasta

noreply@blogger.com (Leyla Hur) — Thu, 17 Mar 2011 07:37:00 +0000

The other day, I took a rare opportunity to sit and watch The Food Network and watched "Giada at Home". On a rare occasion, I enjoy watching the Food Network, the only thing I feel is that if they are going to show it, they should come around and share it!

That said, as I was watching Giada, she made a very interesting looking pasta dish, of which I made a variation of tonight. Giada's dish was called "Penne with Butternut Squash and Goat Cheese", and I definitely want to give it a try next time.

My variation was quite different, except that I used her method of putting the cheese into a bowl and letting the pasta and pasta water melt it to create a creamy sauce, but it truly was amazing and was a real explosion of flavours in our mouths. As I sit here and type this, my mouth is STILL doing a "happy dance" from the flavours.

This dish is really easy to make and is not time consuming either, and you can eat it at room temperature (for a picnic or luncheon) or hot.

Happy Cooking, Happy Eating!

Ingredients:

1lb packet Rigatoni pasta
1 TBSP Unsalted Butter
1 tsp Olive Oil (or regular vegetable oil)
1/4 lb beef tenderloin, sliced very thinly (alt. use chicken breast sliced thinly)
1/2 large red pepper, diced
1 med green pepper, diced
1/2 cup frozen corn
1 large onion, diced coarsely
6 cloves garlic, cut in half lengthways and then sliced
1/4 tsp chicken powder
Salt and Pepper to taste
1 pkt Cream Cheese, softened (alt. use mild goats cheese)
1 large pot of boiling water with a handful of salt

1. Add the pasta to the boiling salt water, cook according to package directions (10-12 mins)
2. Melt butter in a pan with the oil, add onion and garlic and fry until golden brown
3. Add beef (or chicken, if using) and cook until it just turns colour, add the peppers and cook for about 3 minutes. Add the frozen corn and fry for another 3 minutes, stiring frequently.
4. Add salt, pepper, and chicken powder, mix well.
5. In a large bowl, add the softened cream cheese (or goat's cheese if you are using).
6. Using a large slotted spoon (or spider spoon), remove the pasta from the boiling water to the bowl with the cream cheese. Don't worry if you get some pasta water into the bowl, it will aid with melting the cheese. Pour the very hot stir fry mix over top. Add 1/4 cup of boiling pasta water.
7. Stir everything together very well using two salad spoons. The heat and the hot pasta water will melt the cheese and create a creamy sauce. Keep mixing together until everything is very well combined.

Eat immediately while hot, or allow to come to room temperature letting all the flavours marry together.

This is a great dish for a pot luck or a picnic, if you keep it in the fridge, make sure you allow the pasta to come to room temperature before serving.

Quick 'N' Easy Garlic Lemon Chicken

noreply@blogger.com (Leyla Hur) — Fri, 25 Feb 2011 07:53:00 +0000

Often I am looking to make a fast dinner where I don't have to stand too long to create it. I have mentioned in the past that my Magic Bullet blender sits on my counter, and I do in fact use it on an almost daily basis.

I have been in a mega Fibromyalgia and arthritis flare-up for the past few days, so standing for any length of time in the kitchen is not really an option for me tonight. So I thought about what I could make fast and easy, and still maintain a delicious taste for my beloved taste-tester.

This is what I came up with. I kind of got the idea for this dish when I went to one of our local Middle Eastern grocers where they sold whole roasted rotisserie chickens. After I had cut the chicken up to serve it, I had a little skizz (look) into the cavity and saw half lemons and mounds of chopped garlic and spices. Not one to shy away from tasting something different and trying to "figure it out", I grabbed a spoon and "went digging". The flavours were amazing and I easily placed them.

Tonight I decided to try and fashion our meal off of that but adding a few of my own "tastes" to the flavour and to grind everything together to make a sauce for our rice.

As it cooks in the oven, the aroma filling the house is delectable. Served over rice with a side salad, this dish is filling, but also very healthy. Cooked on an outdoor grill would lend to the flavours - however, if doing that, then I suggest removing the bone to aid in the cooking time.

I hope you will give it a try and will love it as much as we did.

Happy Cooking, Happy Eating!

Ingredients:

1/2 lemon juice
8 cloves garlic
3 TBSP oil
1/2 tsp 7 Spices
1/8 tsp turmeric
1/2 tsp cumin powder
1 tsp coriander, ground
1/2 tsp salt
1/4 tsp pepper
1/4 tsp paprika
1/8 tsp fennel seeds
2 lbs chicken legs

1. Put everything but the chicken in to the Magic Blender, and mix until like a smoothie consistency
2. Rinse the chicken legs and pat dry. Place into an oven safe dish. Pour the sauce over the legs and then rub to make sure every part of the chicken legs are covered
3. Cook in a HOT 395*F oven for 45 minutes.

Serve with rice or pita bread with hummus and salad

Tomato Fava Dip

noreply@blogger.com (Leyla Hur) — Fri, 25 Feb 2011 06:24:00 +0000

A more recent friend of mine, and fellow blogger Munaty Cooking posted a recipe the other day called Mashed Fava with Tomato which looked amazing. I knew I had to try this out.

So I went to the grocers and bought my fava beans (in the can) and everything I thought I needed... except, Tahini sauce. Something I usually have in my kitchen, but had just ran out and forgot to pop it on my list.

Not one to "give up" so easily, I wanted to make this today and had to find a substitute, so I did, and it was amazing! I am looking forward to trying Muna's dish next time I go to the grocers and grab more fava beans and tahini sauce. But today, I created an awesome variation, that did not last long on our lunch table.

Happy Cooking, Happy Eating!

Ingredients:

1 cup canned fava beans
1 can whole peeled tomatoes, chopped finely
3 cloves garlic, finely chopped
2 TBSP oil
Salt to taste
1 onion, finely diced
2 TBSP tomato paste
1/2 tsp ground cumin

1. Fry the onion until translucent, add tomatoes, garlic, and cumin. Stir for 3 minutes on medium heat.
2. Add the fava and mash with a potato masher. Stir on low heat
for 2 minutes.
3. Add tomato paste and stir to mix it. Add the juice from the canned tomatoes and stir for 2 minutes on medium heat until thickens like a thick jam.

Serve cooled with olive oil drizzled over and warm pita bread.

Pita Brunch Pie

noreply@blogger.com (Leyla Hur) — Sun, 20 Feb 2011 22:01:00 +0000

I am always looking for new and interesting ideas for Sunday brunches. This morning, I browsed the fridge and knew that I did not want simple "scrambled eggs" or even "cheese scrambled eggs".

As I began cracking the eggs and adding the milk, I remembered that we just bought some parmesan cheese and felt that this would be a great add to the eggs... Because this cheese has a high salt content, I did not add too much salt, what else to add? Hmph, garlic powder, turmeric, and black pepper. Simple, but packs a punch.

But again, scrambled eggs? No, still not resonating with me.

Peeking out at me on the counter, I spied a packet of pita bread, and that sealed the deal for me in this creation; I am going to make a pie, eggs and pita bread. Simple, easy, and fast to make.

Happy Cooking, Happy Eating!

Ingredients:

8 eggs
3 TBSP parmesan cheese
1/8 tsp turmeric
1/2 tsp garlic powder
1/4 tsp ground black pepper
1/2 tsp salt (or to taste)
1/4 cup milk
2 6" pita bread
1/2 tsp Unsalted Butter (to grease pan)

Heat oven to 395*F

1. Beat the eggs with milk, parmesan cheese, turmeric, garlic powder, salt, and black pepper until completely combined and frothy.
2. Grease a 6" round baking dish, add 2 slices of pita bread to the bottom of the pan.
3. Add the egg mix over the top. Bake in the oven for 20-25 minutes.

Serve with sliced fresh tomatoes.

Potato Lamb Pie

noreply@blogger.com (Leyla Hur) — Sun, 20 Feb 2011 20:37:00 +0000

Last night I was met with a terrible burden... I was planning to make roast chicken legs for dinner, but the chicken I had bought a couple of days ago had gone off! GREAT!

Now I had a mega dilemma, what to make?

I had ground lamb in the fridge and as I rattled my brains to come up with something fast, I developed an "idea". How it turned out, one would not know.

Oh boy, it was time for prayer again!

I was really tired last night and so did not want to spend hours in the kitchen, and it was cold last night and I thought it was definitely an "oven" night.

"Oven" night is often a one-pot dish cooked in the oven which helps heat the house. Its quick to whip together and is really hearty.

That in mind, I knew exactly what I was going to do.

Popping the ground lamb into a bowl, I whipped up something quickly in the Magic Bullet for flavour, and peeled and washed potatoes and grabbed the peas out of the freezer. Everything set.

The pie took shape and the oven did a great job warming the house as we waited and the aroma was a perfect air freshner for the house. As our bellies began to sing a familiar tune, the beeper on the oven went just in time, dinner was ready.

We dug in and Ben loved it! He told me that this really had to be up on the blog and be shared. So, as an "obedient wife" (I say that rather tongue-in-cheek") here I am writing this blog and sharing the recipe.

Without further adieu, here is the recipe. Enjoy!

Happy Cooking, Happy Eating!

Ingredients:

1 1/2 lbs ground lamb (you can substitute ground beef, ground chicken, or ground turkey also for a different flavour)
6 potatoes, peeled and sliced thinly
1 TBSP lemon juice
6 cloves garlic
1 onion, quartered
2 TBSP oil (olive oil will add a great flavour, alternatively use vegetable oil)
1/4 tsp Middle Eastern 7-Spices
1 tsp salt (or to taste)
1 tsp ground black pepper
1 tsp ground cumin
1 cup frozen peas
1 tsp salt (or to taste)
2 tsp garlic powder

1. Heat oven to 395*F
2. Line the bottom of a deep pie dish (or pan) with 3 of the sliced potatoes
3. In a bowl, place the ground lamb.
4. In the Magic Bullet (or blender) grind together the lemon juice, garlic, onion, oil, 7-Spices, salt, black pepper, and cumin until it looks like a smoothie. Add to the lamb and mix together very well. Add the lamb to the layer of potatoes and press down and smoothe out.
5. Add the peas on top of the lamb and spread out over the lamb.
6. Spread the rest of the potatoes to the top of the peas making sure that everything is covered.
7. Sprinkle the salt and garlic powder over the top of the potatoes.
8. Cover the pan with aluminium foil (or a lid) and pop into the oven. Cook at 395*F for 45mins to 1 hr.

Middle Eastern-Style Rice

noreply@blogger.com (Leyla Hur) — Sun, 20 Feb 2011 20:35:00 +0000

This is great served together with the Beef Neck Soup, or with anything you wish.

Happy Cooking, Happy Eating!

Ingredients:

1/4 cup spaghetti noodles broken into small pieces
2 cups rice (you can use short or long grain)
1 TBSP unsalted butter
1/2 tsp vegetable oil
1/4 tsp salt
2 cups beef broth
1 cup water

1. Melt butter with oil in a cooking pot, once butter is melted add the spaghetti noodles. Cook until the spaghetti begins to turn brown. Add the rice, and cook until it begins to turn colour. Add the beef broth and stir well. Add the cup of water and the salt.
2. Bring the liquid to a boil, then reduce the heat to low, cover and cook for 15-20 minutes until the rice is cooked through.

Beef Neck Soup

noreply@blogger.com (Leyla Hur) — Sun, 20 Feb 2011 20:34:00 +0000

I was at the halal butcher the other day and saw that they had beef neck for sale at only US$1.99 per pound. I was really curious about this because I had never seen that for sale before, so I asked the butcher what is the best way to cook this. He told me emphatically "soup"!

But, growing up in Hong Kong and having parents who were very diverse in the cuts of meats that we ate, I thought "why not?" So I decided to buy a couple of pounds of beef neck and try it out.

I was not sure what kind of "soup" I was going to make with this, and quite honestly, I was very surprised to find how much meat the neck actually contained.

As I browsed through the produce section, I found a bag of turnips for 99 cents. They were a little "soft" as they were over-ripe, but I always browse this part of the produce section because there is always great bargains to be had. Sometimes, you just have to peel a little more or cut a bit more, but generally these are perfect buys especially if you are working with a limited budget.

Sadly, not many of the large chain supermarkets offer this, so if you are looking for a good bargain, venture in to the smaller "mom & pop"-style grocery stores.

I also grabbed a few heads of cabbage, and was already formulating in my mind the dish I was going to attempt to make.

When I came home, I rinsed the beef; most people generally do not do this, but when I buy beef that has bone and has been cut, I always give it a rinse to ensure than any bone fragments are washed off.

I peeled my turnips, cut my cabbage, and rummaged through the fridge to see what else I'd pop into this "soup".

I had to think what "style" I was going to go for, Chinese or Middle Eastern-style? I decided to go Middle Eastern-style considering I'd bought the meat from a Middle Eastern grocer. Next time, I'd experiment with making it Chinese-style.

After it boiled and then simmered for about 2 hours, it was ready, and taste testing was amazing!

I thought that it was a bit "light" for dinner, and decided to make rice to go with it on the side.

Everything ready, I dished up with a little prayer. "I" liked the flavour, but sometimes Ben is not as keen.

No worries on that concern, Ben LOVED it!

Here is the complete recipe and I hope that you will "love" it too! It's SO wonderful on a cold night, and here in Arizona, we've certainly had a couple of those lately.

Happy Cooking, Happy Eating!

Ingredients:

2lbs beef neck, cut (have your butcher cut it into 2" thick pieces)
1 tsp oil, for frying
3lbs turnips, peeled and quartered
1/2 head cabbage, diced (about 1")
1 large onion, diced
6 cloves garlic
1 red chili, seeds removed
2 TBSP vegetable oil
2 tsp lemon juice
2 tsp chicken powder
1/2 TBSP Turmeric
1 tsp Middle Eastern 7-Spices
1 tsp Angelica
8 - 10 cups water

1. Rinse the beef neck to ensure that all the bone shards are rinsed off. Heat the pot and add the 1 tsp oil. Add the beef and fry until all sides are browned. Remove from the pot and set aside.
2. In the magic bullet (or blender), blend together the garlic, chili, lemon juice, and 2 TBSP vegetable oil. Put into the pot that the beef was frying in and fry until it begins to turn golden brown.
3. Add the onions and fry until translucent. Add the chicken powder, turmeric, 7-spices, and Angelica.
4. Add the turnips and the cabbage, and fry for about 3 minutes. Add the beef necks back to the pot and then add the water. Stir well.
5. Bring the pot to a boil and then reduce the heat to low to simmer.
6. Cook approx 2 hours, stirring occasionally.

Valentine's Passion, Passion Fruit Cheesecake

noreply@blogger.com (Leyla Hur) — Sun, 13 Feb 2011 23:59:00 +0000

It's Valentines Day! The day of love and couples rekindling their passion for each other.

These days, so many of us are watching our weight, and if we have eaten a heavy romantic dinner, we may be looking for something lighter and more refreshing to sweeten our palatte.

The first time I had passionfruit cheesecake was in Australia, where passionfruit is abundant in the summertime. It was very light, packed full of flavour, and rather unique.

Since this is the time of year for "passion", I thought I'd present this recipe for you and wish you a most passionate Valentine's Day with the one you love.

Happy Valentines Day!!!

Happy Cooking, Happy Eating!

Ingredients:
6 shortbread cookies (to fit base of ramekin - Scottish shortbread is best)
1 cup cream cheese, broken up
1 cup ricotta cheese
2 eggs
1/2 cup caster sugar
2 TBSP lime juice
2/3 cup passionfruit pulp
1 TBSP sweet, unsalted butter (for greasing)

Topping:
1 cup passion fruit juice
1 teaspoon fresh lime juice
1 1/2 teaspoons powdered unflavored gelatin
2 tablespoons sugar
Pulp and seeds from a fresh passion fruit

Method:
1. Preheat oven to 325*F
2. Grease each ramekin with sweet unsalted butter.
3. Place 1 shortbread round in each ramekin. If shortbread biscuit does not fit ramekin exactly, break off some biscuit pieces from another shortbread and fill space until base is covered.
4. In a food processor, mix together cream cheese, ricotta, eggs, sugar and lime juice until the mixture becomes smooth.
5. Stir through the fresh passionfruit pulp until evenly dispersed.
6. Spoon mixture into each ramekin dish - enough to fill the dish. The mixture won't rise.
7. Bake in oven for 12-15 minutes.
8. Cool and then set in the refrigerator until cooled completely. Bring to room temperature and then gently remove cakes from ramekins and place right side up with the shortcake biscuit on the bottom. Replace back in the fridge.

Topping Method:
1. Put half the passion fruit juice and all the lime juice in a medium bowl and sprinkle the gelatin over the surface. Don't stir. Set aside until the gelatin "blooms", about 1 minute.
2. Boil the remaining passion fruit juice and all of the sugar in a small saucepan until the sugar dissolves. Whisk the hot juice into the gelatin mixture until smooth. Refrigerate until just begins to set, about 20 minutes.
3. Stir in the fresh passion fruit pulp and seeds and spoon over the top of the cooled cheesecake. Refrigerate for at least 8 hours or overnight.

HAPPY

DAY!!!

Crockpot Osso Bucco and Risotto

noreply@blogger.com (Leyla Hur) — Tue, 08 Feb 2011 23:39:00 +0000

A few years ago, I was at my local Asian supermarket and found some huge osso bucco cuts and tried my first attempt at using this cut of meat. My first attempt was not so successful and the meat was extremely tough.

I had to think about this for a bit. I had never (and still have not really) made a traditional Osso Bucco, but from what I have discovered, it seems that it is a dish that varies from person to person and place to place.

After I got my crockpot, I thought to give my hand to this attempt again. Cooking this cut of meat in the slow cooker (or slowly on the stove) makes it amazing, you do not need to use a knife to cut it, and it literally melts in your mouth.

So, quite often now I will buy this cut of meat and create another meal with it.

On Sunday night, I made another creation which my husband loved so much, he literally inhaled it and did not even have a moment to tell me how much he loved it until it was gone!

So, I figure, if he loved it that much, I would have to share my recipe with you.

Usually, I put a lot more ingredients (veggies) in, but I kept it really light this time and using the cabbage was amazing because it literally dissoled and added to the taste of the juice.

I also served it over a sort of risotto which just married the flavours up perfectly.

I hope you will love this as much as we did!

Happy Cooking, Happy Eating!

Ingredients:

Osso Bucco beef cut pieces
2 medium onions, diced
3 cloves garlic, diced
1/4 head of cabbage, diced finely
1 zucchini, quarterd and sliced in bite size piece
1/2 tsp chicken powder
2 TBSP garlic powder
Pepper and salt to taste
1/4 cup water
1 TBSP ketchup

1. Combine everything but the meat together, "dig a hole" and put the beef in (season separately with garlic powder, salt and pepper). Put crockpot on HIGH, and cook for 4 hours.

Risotto

When making the Risotto, you really can not leave it and stir almost constantly.

Ingredients:

2 cups orzo pasta
1 TBSP butter
1 tsp vegetable oil
1/2 tsp chicken powder
1/4 tsp garlic powder
3 cups water

1. Melt butter together with oil to prevent the butter from burning. Add the orzo and toss well to cover all pasta with the grease. Add the chicken and garlic powders and mix in well.
2. Add 1st cup of water and stir until all the water evaporates, the risotto will start getting sticky. Add second cup of water and keep stirring until water has evaporated. With the third cup of water, add it a little at a time "feeling" the texture of the risotto. Keep adding water and stirring well until the orzo is cooked through. Then keep stirring until it becomes rather dry; it will be really quite sticky by now so ensure you are stirring well and nothing is getting stuck to the bottom of the pan, which will burn.

Serve with the osso bucco, place a bed of risotto in a large bowl and cover with the meat and vegetable. Ladle the drippings over the dish.

This is a very hearty meal and will serve 2 to 4 people.

New Year's Kick-off Competition Winner Announced!!!

noreply@blogger.com (Leyla Hur) — Fri, 04 Feb 2011 08:59:00 +0000

WINNER ANNOUNCED!!!

Thank you to everyone who entered to win the New Year's Kick-Off Give-Away Olive Garden Gift Card.

It was a really great kick-off to 2011 and I am really excited to announce the winner; using a random number generator, the winner is...

Number 18 "Newmani_rgv".

Congratulations to Newmani_rgv for being the very first winner of 2011 and the very first winner of my very first competition with Cooking With Leyla!

I will be contacting you directly to get your information to send you your Gift Card.

New competitions will be run throughout 2011, so make sure that you are connected with me on Google Friend Connect, a fan on Facebook, and following me on Twitter; as well, check back here often for details.

Happy Cooking, Happy Eating!

Middle Eastern-style Baked Yogurt Chicken

noreply@blogger.com (Leyla Hur) — Fri, 28 Jan 2011 21:12:00 +0000

As I thought about what to make for dinner, my mind wandered to an idea I had heard about some time ago, yogurt chicken. I was positive I had tried something like this somewhere, possibly even tried making it, but it was obviously something that really did not make too much of an impression on me to stand out in my memory.

I truly had a "hankerin" to try something new and decided that I would have a go at making yogurt chicken. This is something I know that is quite popular in Indian, Middle Eastern, and Mediterranean cooking, but which "theme" would I go with?

We had just finished off a huge pot of lamb biryani I had made the other night, with left overs enough for several meals, and so I was not in the mood for more curry; and I was positive, neither was my husband.

I had a quick search on the internet for basic themes and ingredients, and then created my own version; which, if I may say so myself, truly was delicious and it DEFINITELY is one that stands out in my memory now.

We currently do not have a BBQ, so I baked it in the oven, but it would be amazing after marinating to pop it on the BBQ for cooking. Or alternatively, you can also grill it in the broiler. But baking it in the oven is good also and you have a little bit of sauce for your rice and vegetables.

This has a little bit of a spicy kick to it, because the marinade calls for an entire chili - when you remove the seeds it prevent it from getting too spicy as most of the heat in chillies are found in the seeds.

I hope you enjoy this dish, and please remember to post your comments below.

Happy Cooking, Happy Eating!

Ingredients:
2-3 LBS chicken (I use thighs and legs, but you can use breast meat also)
1 cup good quality Greek yogurt
Juice from 1/2 lemon
1 whole red chili, seeds removed
3 cloves garlic
1 inch piece ginger
1 1/2 tsp ground cumin
1 1/2 tsp ground coriander
1 tsp garlic powder
1 tsp Middle Eastern 7 Spices
1/2 tsp salt or to taste
1/3 cup oil (I used vegetable oil, but you can also use olive oil)

1. Rinse and pat dry chicken, set aside in an oven-safe bowl (if you are baking the chicken)
2. In a food processor, blender, or Magic Bullet, place the yogurt, lemon juice, whole chili, ginger, garlic, cumin, coriander, 7 spices, salt, and oil, then blend it until it is all smoothe like a smoothie.
3. Pour the yogurt marinade over the chicken, making sure that the marinade completely coats all pieces and all sides of the chicken. Leave to marinate 1 - 2 hrs.
4. Heat oven to 395*F, or heat your grill or BBQ. Place chicken into the oven and cook for 1 hour (or place chicken on the BBQ or grill pan, letting much of the yogurt marinade to drain off but still coating the chicken. Cook until chicken is cooked through.

Serve with rice and vegetables.

Leyla's Black Plum Jam

noreply@blogger.com (Leyla Hur) — Thu, 27 Jan 2011 07:17:00 +0000

The other day, my husband and I were introduced to a Middle Eastern supermarket. We decided to take a drive down and check out what they had.

We cruised down aisle after aisle looking at the wonderful, and in some cases, unusual items and then we hit the meat department and then the produce department.

In the produce department, I found several bags on special for 99cents. After identifying the contents of the bags, I piled in to my shopping cart, over ripe black plums, red chilis, and avacado.

My husband was a little unsure about my purchase and wondered what I'd make with "rotting fruits". I assured him they were not "rotting" but still had incredible goodness left in them. With a doubtful look, he said he was interested to know what I'd make with each item.

I immediately knew what I'd make with the plums and the chilis; and the avacado, well since I am the only one actually likes them, I'm going to put my creative hat on with an idea my Mum gave me earlier today. But that's not what this post is about.

While I have a tree filled with oranges, I had four in the house that needed to be eaten, so I decided to incorporate them into tonights plum jam recipe. It lends a very subtle, "je ne ces quoi" quality to the jam.

The scent of the plums boiling down did make the house smell almost as if I was boiling Chinese medicine and was quite an earthy scent, not unpleasant in the least but not like I imagined plum jam to smell. The taste of the jam is quite different from the scent that wafted through the house, and is sweet and packed full of flavour.

As with most of my jam recipes, this one takes its time to cook down, it is the old way of making jam, and to me, it is the best as the flavours are much richer and deeper than many of quick recipes that I have tried.

On a slice of warm toast, or even on a warm scone, this jam is sure to delight your senses.

Happy Cooking, Happy Eating!

Ingredients:
2LBS very ripe black plums, chopped
4 oranges, skinned and chopped
5 cups sugar
5 cups water

1. Place all ingredients into a large cooking pot and bring to the boil, reduce heat to lowest setting and simmer for 3-4 hours until the liquid coats the back of a spoon.*

* Place a small plate into the fridge. To test if the jam is ready and can be removed from heat, put a tablespoon of jam and liquid on to the plate and let it sit on the counter for a minute or two. The jam is ready when it is no longer runny and running the tip of a spoon through the liquid creates a defined path without it running together.

2. Let jam sit for 15 minutes and then ladle hot jam into jam jars, cleaning any that has run down the side of the jar and around the mouth of the jar. Allow to cool almost completely before placing lid.

Store in the refidgerator.

Kicking Off The New Year Give-Away - Update

noreply@blogger.com (Leyla Hur) — Thu, 27 Jan 2011 06:31:00 +0000

We are coming down to the last days of the contest and I want to make sure that you all have a chance to win, so please get your entries in for your chance to win.