What I like most  about the whole idea of blogging is authenticity. The personal touch in every single detail was one of my goals that brought this blog to life. It keeps me busy discovering new ways and techniques to deliver my personality through what I do. Fancy stuff is not as important as originality is.

This doesn’t mean that I always succeed in my experiences regarding food, photography and blogging as a whole .. I do face many difficulties, fail in many cooking trials and get the worst pictures you can ever imagine in several occasions. I was also used to seek help every now and then especially while preparing for a new recipe, in order to save more time and come up with more successful dishes.

However, later I understood that at the end of the day failure or success doesn’t matter at all .. what really matters is the experience itself .. and how to convey it to others ..

Therefore, I’ve decided to change my attitude toward this blog .. For instant, I hate it when it comes to chopping and especially onions .. I suffer, literally .. tears fill my eyes till I see nothing. However, since I wanted to do all the preparation and cooking steps all by myself, I’ve decided to buy a food processor that helps me avoid the hassle. I usually cook small amount of food, therefore, I’ve decided to chop all the onions I bought. With the help of the food processor. Then I packed the chopped onions in small plastic bags and store them in the freezer. What was really interesting is to discover that, freezing the peeled onions helps in reducing its strong aroma. On the other hand, chopping became much easier and more quick. However, it is important to chop the onions once you get them out of the freezer.

Carrot Jam

what you need to prepare?

1 kg fresh carrots

1 kg white sugar

3 medium sized mandarin

1 big lemon, juiced

 Recipe instructions

It is recommended to use reserving jars that are made of glass. As a preparation, sterilize and dry the jars then set aside.

1. Wash carrots thoroughly, peel the outer skin and grate them using a food processor for faster performance.
2. In big cooking pot, place the grated carrots then pour water till it covers all the carrots completely.
3. Place the cooking pot on a medium heat, and let the carrots boil for a while till all the carrots becomes tender and soft.
4. When the carrots are done, drain and place them in a blender and set aside. Meanwhile, wash the mandarins thoroughly and peel the outer skin.
5. Blend the juice of the mandarin with the boiled carrots for one minute or until all the ingredients are mixed together. Add sugar and lemon juice to the mixture and blend for another minute or till well mix, set aside.
6. Boil the mandarin skins for 5 minutes or till tenderness.
7. Drain the skins, then add them to the blended mixture and blend again for another minute.
8. Place the carrot mixture in a large cooking pot, cook over low heat. Stir frequently with wooden spoon for half an hour or till the jam is done.
9. Testing the carrot jam; take one table spoon of the mixture and place it on flat plate. If the jam didn’t melt and hold its shape then the jam is done.
10. Place the jam in the prepared jars and let it cool down for an hour or so.

Enjoy with love,

Maryam

I have to admit it anyway .. although the massive amount of studying and traveling I do, in the last few months I was lazy to cook!! I say this because commitment means,regardless of what makes you busy you have to find time to do what you are committed to do. The only excuse that I can’t argue with is the remodeling of my kitchen. Yeah .. I have new kitchen now .. semi-full option and updated with all the electrical equipment it contains. Starting from the electric oven going through the electric stove and ending with the electric food prossessor .. I just feel like home again.

However, I really had fun meeting new people, getting good grades, seeing new places and most of all discovering life in very different way. On the other hand, not cooking for myself held within it good and bad experinces. the good was the ability of tasting new kind of breads, waffles, shrimps, salads etc. which I wouldn’t be able to do if I didn’t take this brake. The bad was mostly about missing cooking .. which simply brings me happiness.

Hot Dogs a la Rose

This recipe was adapted from  foodnetwork.com

what you need to prepare?

1 tablespoon canola oil

1 large onion, diced

4 garlic cloves, peeled and thinly

1 1/2 tablespoons minced fresh ginger

1 handful shredded carrots, optional

Salt and freshly ground black pepper

1 teaspoon turmeric

1/4 teaspoon garam masala

1/2 teaspoon smoked Spanish paprika

1 large tomato, diced

2 tablespoons ketchup

1 (12-ounce) package hot dogs, sliced about 1/16-inch thick, or you can simply use mini hot dogs

1/4 cup water, if necessary

Recipe instructions

The experience and recipe was written by Arash, a person who I don’t know! I didn’t actually thought that people would be interested to share their own recipes and experiences in this very humble blog; however it seems they do! Thanks Arash for your sweet post and wish you all the best!

Surviving Thanksgiving 

written by Arash Allaei

I remember my first time cooking Thanksgiving dinner like it was yesterday.  The excitement, the anticipation … the absolute dread.

Cooking Thanksgiving dinner is a big deal.  Even when it’s cooking for a family that usually goes to a restaurant buffet on major holidays, you still want to cook that dinner that will make people go “ooooohh” and “aaaaahhh” and proclaim you the Best. Chef.  Ever.

When I think of cooking Thanksgiving dinner, I imagine the bright luminescence of the fine china that only gets taken out on special occasions.  A turkey that falls apart before you even bring a knife to it.  Stuffing both moist and flavorful.  Hints of “parsley, sage, rosemary and thyme.”  (Do you think Simon and Garfunkel wrote that song about turkey?  I do)

My first Thanksgiving dinner went over pretty well, thanks to this recipe.  I did not seek to make a healthy Thanksgiving dinner.  I eat healthy most of the year – Thanksgiving dinner is the time for entire sticks of real butter in one dish, opulent gravies, and pieces of pie bigger than my head.  Go big, or go home and eat a Healthy Choice turkey and cranberry TV dinner.

Or if you want to feel more civilized, I like to serve caviar, marbled buffalo cheese, and a bottle of crisp, dry white wine before dinner.  It prevents over-eating, and who won’t be impressed with caviar and fresh cheese before Thanksgiving dinner?

Here is a recipe for a moist, delicious turkey.  Guaranteed to make the people who only eat dark meat ask for seconds on the turkey breast.  WITHOUT GRAVY.  That’s right.  Gravy is for potatoes.  Not to hide your turkey.  Your turkey wants to be loved for who it is.

Ingredients

2 tablespoons fresh parsley

2 tablespoons fresh rosemary

2 tablespoons fresh sage

2 tablespoons fresh thyme leaves

1 tablespoon pepper

1 tablespoon salt

1 (15 pound) whole turkey, neck and giblets removed

Stuffing mixture

1 family sized can chicken broth

1-2 sticks of real butter

Making the turkey

1. First, off, make sure your turkey is properly thawed.  Please don’t cook your turkey frozen.  It will thank you.

2. Preheat oven to 350 degrees (F).  Line your turkey pan will foil (your dishwasher will thank you).

3.Mix up your herbs, pepper and salt.  Gently rub the herb mixture in the interior of the turkey cavity.  Set aside part of the mixture.

4.Cut up the stick of butter.  Place the slices of butter between the turkey skin and the turkey meat.  Depending on the size of turkey, you may need to use 1-2 sticks of butter.  Make sure there is butter under the majority of the skin.  Lightly coat turkey with the remaining herb mixture.

 5.Place the majority of the stuffing in your turkey cavity.  Truss the turkey to keep the stuffing inside.  (Use the rest of the stuffing as a garnish later on).

 6.Pour chicken broth over turkey, and in the turkey cavity.  Place aluminum foil over turkey (try to give some space between the foil and the turkey so it doesn’t stick to the skin.)

7.Place turkey in oven,  and cook for 2 ½ to 3 hours, or until your meat thermometer reads 180 degrees F.  For added moisture, baste the turkey periodically with the juices from the pan.

8.And that my friends, is how you make a moist Thanksgiving turkey, without breaking a sweat.  Serve with your choice of vegetables, potatoes, pasta, or make a new tradition.  Even if you are cooking, take the time to enjoy the day.  While the boys are eating Doritos and watching football, serve the ladies with a plate of freshly cubed cheeses, your favorite caviar, and a bottle of white wine in the kitchen.  And when dinner is served, let everyone else do the dishes.  You deserve it!

Taking a break from the daily routine is essential .. However, when this break is spent in one of the most beautiful places on earth would probably be >> heaven .. or even more!

I always thought that nice pictures shouldn’t always represent nice seen! pictures sometimes can be misleading .. I believe, that is because pictures always focus on colors , position, type of lens , picture elements and how to bring all these together in an artificial way that pleases the eyes .. Now, all this changed in my perspective .. I started to believe that even the most beautiful pictures can’t bring the real beauty of that specific moment .. pictures will alway be a reminder of that beautiful moment which will last in the heart and soul forever .. pictures are limited; it can’t transfer the fresh air at that moment or the nice smell of the place or even the sounds of laughter that used to surround you!

I’ve learned that before taking each picture, I have to take a one  in my heart, and remember the good days in my mind, while wishing always for the good days to remain with  more joy and happiness ..

Baked Basil Fries

Adapted from Taste of Home Guilt Free Cooking, serves 4. “A parmesan cheese and basil coating gives the fries their terrific flavor” Tammy Neubauer.

Needed ingredients 

1/4 cup grated parmesan cheese

1 tablespoon olive oil

1 tablespoon dried basil

1/4 teaspoon garlic powder

4 medium red potatoes (can be substituted with normal potatoes)

Making the Baked Basil Fries

1. In a bowl of a medium size, combine parmesan cheese, olive oil, basil and garlic powder. Cut potatoes into 1/4 inch sticks. Then add the chopped potatoes to the cheese mixture.

2. Coat a  medium size baking pan with cooking spray.

3. Place the potatoes in the baking pan and bake fro 15 minutes.

4. Turn the potatoes and continue baking for another 15-20 minutes or until crisp and tender.

5. serve hot.

enjoy with love,

Maryam

The taste of eid is very special .. this is not because of the irresistible taste of the homemade food that you will find in every house you visit .. but also you probably will be able to chat with someone  you didn’t meet for a long time ..  gathering around one table as a whole family  .. the laughter will become different, which will help you  forget about all your sorrows  ..  being able to draw a smile on every face becomes the bless of this day  .. and forgiving others you couldn’t imagine to be able to forgive is the ultimate gift!

I wasn’t prepared at all when the eid was announced .. it was almost a surprise. At that time, another plans were in mind .. I was planning to take a rest, study and maybe prepare something for the coming event .. however, taking a rest and studying weren’t  an option that I can take after all .. even the preparation happened in  a hurry .. which is usually my case in everything I do!

I used to prepare no bake desserts for my friend, which she calls refrigerator desserts, however, this month three different assignments were waiting for me to be written and submitted .. therefore, I didn’t have there urge  to prepare something special for her .. at the end of a long waiting period she called,  asking me if I’m still stick to the old days habit and prepare her something to enjoy before the month comes to an end .. “I miss your refrigerator desserts” she told me .. Although I was in a big mess, I couldn’t say that  I can’t, I’m busy  or leave it for later! she broke my heart literally .. as a result, decided to search for something doesn’t consume time, looks good and taste delicious.

When I saw this recipe I knew immediately that its the one i’m searching for! chocolate .. cream cheese .. and thick cream .. is the  happens triangle

Oreo Cheesecake

I didn’t make numerous number of cheesecakes since the beginning of this blog .. BUT I can say this .. the recipe is easy, ingredients are available in any nearby grocery and It’s delicious. However, it is better to prepare this cheesecake one day a head.

Adapted from bakersroyale.com , makes 9 inch cheesecake

What you’ll need?

The crust
1 1/2 cup graham cracker, crushed
1/4 cup packed light brown sugar
7 tablespoon unsalted butter, melted

The filling 

2 ¼ cups heavy cream

1 pound cream cheese, softened

2/3 cup sugar

½ teaspoon salt

1 tablespoon lemon juice

2 teaspoon vanilla powder

¾ cups Oreo Cookies, crushed and spare more for garnishing

Making the cheesecake

1.In a medium size bowl, combine graham cracker crumbs with brown sugar.
2. Add melted butter and blend until well combined.
3. Press the crust into 9inch pan, and refrigerate.

4. In a large bowl, beat the heavy cream until medium peaks form. Set aside.

5. In another medium sized bowl, mix cream cheese, sugar, salt, vanilla powder, lemon juice together, and beat  until getting smooth mixture.

6. Add the cream cheese mixture to the beated heavy cream and beat again until both  incorporated.

7. Gently fold in crushed Oreo cookies.

8. Fill the 9inch pan with a slight mound at the center, as the cheesecake will become slightly sunken at the center.

9. Refrigerate for at least 6 hours to or overnight to get the  best results.

10. Remove from refrigerator and smooth top to level with edges. Serve with whipping cream and/or  garnish the top with more Oreos.

enjoy with love,

Maryam

I was very excited a week before Ramadan starts, ” it’s time for new tales and a lot of  new recipes to be posted” I thought. However, the way things went since then was very dramatic and quick! I traveled, missing by that the first week of Ramadan! I’m not saying that I regret the decision I’ve made at that time, but again I’ve missed something won’t be back till the next year!

In that period, I’ve lost someone very special to me, my heart broke, I felt pain and I didn’t know what to do. On the other hand, I’ve seen new world, new opportunities and I’ve met different people from several backgrounds and different cultures! I’ve experienced extra ordinary events and went through mega shifts .. I’ve seen people who go hiking while carrying a plastic bag to collect trash, and others who passed their 80′s and still being able to fall in love! I’ve learned that life has no ending .. no limits .. and it’s wonderful as it is .. even with the moments of suffering, which can be seen as an introductory moments to happens .. I admit it, I’ve changed .. and became more real .. more authentic and unafraid to be who I am rather than what people expect me to be .. the pain I’ve suffered brought me courage to defend my heart and to speak the truth regardless the judgmental consequences .. I became more me than she or her!

By this time, I concluded that Ramadan’s tales could not be excepted, cooking is just a small part of the tale, and the gathering around one table is another way to see the story. Ramadan has  always been able to add a special flavor to my soul, or this how I see it! It also  a way to escape the very busy materialized life style and to be more spiritual  and willing to change! and this what I have done .. I’ve changed

Welcome Ramadan .. 

Carrot Cupcake

Adapted from allrecipes.com, with few personal changes! Makes around 36 medium sized cupcakes

Cake Shopping list

4 eggs

1 1/4 cups vegetable oil

1 cup white sugar

1 cup brown sugar

2 teaspoons vanilla extract

2 cups unbleached all-purpose flour

2 teaspoons baking soda

2 teaspoons baking powder

1/2 teaspoon salt

2 teaspoons ground cinnamon

3 cups grated carrots

1 cup chopped walnuts

Frosting shopping list

1/2 cup butter, softened

8 ounces cream cheese, softened

2 1/2 cups confectioners’ sugar

1 teaspoon vanilla extract

Making the Cupcake

Making the Frosting

enjoy with love,

Maryam

Most of us believe that the pasta is not cooked enough if it’s not very tender,  more transparent and not chew at all! I used to ask my mother whenever I help her cooking specially pasta the same question again and again, is it done? and tells me the same replay “wait till it get transparent and very soft” .. when it comes to me I didn’t like it cooked this way, I wasn’t that kind of believers as well .. I always liked my pasta to be chew and not over cooked! at that time I know nothing about al dente, all I knew is that the pasta tastes good this why .. that’s it .. I even thought I have strange taste toward food!

When I came to know what al dente is, I never cooked pasta again, why? actually I don’t know but maybe because I was afraid .. I always thought that my pasta is  not perfect or even good based on the local measures on who perfect pasts should taste like. However, now I discovered that I was doing the right thing all that time .. I started to look at pasta differently and that’s why I was afraid .. I was afraid from doing what I was always doing without knowing that is the right thing to do! But at the end I decided to challenge myself and to make the best al dente I ever ate ..

I always had the thought of combining olive oil, garlic and pasta .. no cream .. no tomato .. I didn’t know that the recipe even exists till I flipped my cookbook pages searching for something to do for lunch .. and  I found this .. the exact recipe always imagined and thought about long time ago! The dish was ready within an hour, well it should be a 30 minute recipe, but I can’t consider this as a drawback or something, I know that it was me .. I consumed more time preparing, taking pictures, and doing other stuff that is not related to the recipe at all .. I like to enjoy the cooking process after all and that’s makes you forget everything when it comes to time.

 Usually, I don’t stick that much to the orginal recipe, and I don’t know why! I always add a personal touch .. I feel it gives the dish am preparing a special flavor that is made for me that no one ever tasted before .. whatever, lets start with my first official al dente !

Spaghetti with Garlic and Olive Oil

Adapted from The Best 30 Minutes Recipe, serves 4 to 6.

Ingredients you need

6 tablespoons extra virgin olive oil

12 garlic cloves, minced ( which means 4 tablespoons)

1 pound spaghetti

3 tablespoons minced fresh parsley

2 teaspoons fresh lemon juice

1/4 teaspoon red pepper flakes

1 tablespoon oil

Grated Parmesan cheese, for serving

1. Making the minutes count

Sauté 3 tablespoons of minced garlic, and prepare the remaing ingredients in the meanwhile.

2. Boil water for spaghetti

Bring 4 quarts water to boil in large cooking pot.

3. Sauté garlic

Cook 3 tablespoons of olive oil, 3 tablespoons of garlic, and 1/2 teaspoon salt in 10 inch nonstick skillet over low heat. Stir often, until the garlic becomes sticky and foamy, and straw-colored. This can take about 10 minutes. Once the garlic is done remove it from heat.

4. Cook and Drain spaghetti

Add spaghetti, 1 tablespoon oil and 1 tablespoon salt to boiling water and cook. Stir regularly, until al dente. Reserve 1/2 cup cooking water for later use. Drain spaghetti and return spaghetti to pot.

5. Toss spaghetti with sauce

Stir parsley, lemon juice, red pepper flakes, remaining 3 tablespoons olive oil, sautéed garlic, and 2 tablespoons reserved pasta cooking water into spaghetti. Season with remaining tablespoon raw garlic, salt, and pepper to taste. Add reserved pasta cooking water as needed to loosen sauce. Serve, passing the Parmesan separately.

enjoy with love,

Maryam

Choose your pasta

there are two types of pasta .. fresh or dry .. the fresh pasta is a high protein durum wheat flour; the fresh is made from soft all purpose flour which makes is more delicate. In addition, there is a third type of pasta which I believe that I should mention it here before continuing! fresh egg pasta, this kind of pasta is found in the refrigerator, sealed in spoilage-retardant packing and made from pasteurized eggs.

al dente

the pasta is considered al dente when its retains some chew but is neither hard nor gummy at the center! when it comes to fresh pasta cooking, bear in mind that this kind of pasta can be easily over cooked. Therefore, it is perforable to drain the pasta few minutes before is reaches al dente! for the whole wheat and grain pastas, most of them are  gummy, grainy, or lacking in flavor. to over come this you can choose the pasta that is made from a blend of whole wheat and regular flours, and forget about trying the alternative-grain pastas that are made from rice, corn, etc.

Matching sauce and shape

short pastas are usually excellent with chunky sauces. sauces with large chunks are best with rigatoni or other large tubes. sauces with small chunks can be served with fusilli or penne. on the other hand, strand pastas are best with smooth sauces or sauces with very small chunks. as general rule, wider noodles like fettuccine, can support slightly chunkier sauces than can very thin noodles.

Setting up

pasta cooks very fast and should be served immediately, therefore, all the needed ingredients should be prepared before starting cooking the pasta. As the Italians say ” People wait for pasta, not the other way around” .

What is needed

you will need a water, pot, oil, pasta, liquid measuring cup, colander, sauce, salt, serving bowls and ladle, and pasta fork. when it comes to the water, you will need 4 quarts of water to cook 1 pound of dried pasta. the pot should be large with at least a 6 quart capacity; usually a lightweight inexpensive stockpot with sturdy handles and a lid does the job just fine! for the pasta, one pound of dried pasta generally serves four to six people as a main course. the liquid measuring cup is used to remind you to reserve some cooking water to thin the sauce, if needed. once the pasta is drained, give the colander a shake or two, but don’t shake the pasta bone-dry. the little bit of hot cooking water clinging to the pasta will help the sauce coat it. when it comes to the sauce, don’t drop the pasta into the water until the sauce is nearly ready. properly seasoned cooking water is crucial for good flavor, use 1 tablespoon of salt or 2 tablespoons kosher salt for every 4 quarts of water. pasta is better to be served in wide soup bowls, as the edge provides an easy place to twirl noodles on a fork. warm the plates  before serving the pasta because the cream sauces cool quickly and congeal. to warm the serving plates ladle about half cup of boiling water into each bowl and let stand while the pasta cooks. the pasta fork, is a long handled perforated spoon with ridged teeth.

adapted from The Best 30 Minute Recipe

enjoy with love,

Maryam

Isn’t it strange that I’m always doing the easiest and fastest recipes ever? However, it is cool when you know that you can prepare a satisfying meal within 15 minutes! I used to have the feeling that the more complex the recipe and the longer time it takes to be prepared the better the taste you would get! But, after many experiments done by myself regarding this issue, I discovered that this fact which I used to believe in was absolutely wrong!

Instead, I discovered  that the more you are able to imagine the taste of the ingredients you are mixing together, the more successful your dish would be! In general, it’s not a matter of how exact the measurement of the ingredients you are doing, except for baking a bread! it’s more about how you see your meal before  the serving step .. you can add ingredients or remove some as long as you know exactly how the final result would taste like!

Sometimes you need to give a strange recipe with high rating a try! Even though you know nothing about it .. when a lot of people agree on one recipe this is a good indication that you may discover something that would be really delicious ..  this exactly what happened with me when I first tried the carrot cake recipe! at that time I couldn’t imagine that this thing would make it .. however, since then I do bake it every weekend! .. as a hint,  always read the recipe  reviews! many of these recipes may not be as good as the ratings show! .. reviewers give you many information about their experience with this specific recipe, and they teach you how to make the best of it! therefore, whenever I want to try something new I start searching for the high rated recipes with many reviews as possible ..

Baked Beans on Bread

Well .. I can’t say this recipe was adapted from a specific site or cookbook, its mainly a collection of recipes in one .. I wanted to make something without meat, quick and easy, and still taste so good! luckily, I got what I wanted within 15 minutes .. it was easily modified to suite one person .. however, I will post it as a 4 servings recipe!

Ingredients you need

4 cans baked beans in tomato sauce, 200g each

1 medium sized onion, chopped

5 garlic cloves, crushed

1/2 teaspoon chili powder

1/2 teaspoon dry mustard

3 tablespoons barbecue sauce

1 tablespoon cider vinegar

1 tablespoon cooking oil

dash of salt, for taste

dash of ground black pepper, for taste

3 – 4 slices of bread

Making the beaked beans on bread

1. In a large skillet, heat 1 tablespoon of oil over medium heat. Add the chopped onion and the crushed garlic cloves. Stir tell both the onion and garlic get brownish golden color.

2. Add the baked beans, the chili powder, dry mustard, the barbecue sauce, cider vinegar, salt and pepper. Stir all together and adjust the heat to low.

3. While the beans are cooking cut three to four slices of bread. Place them in the bottom of your serving bowl or plate.

4. Add a 1/2 cup of water if more sauce preferred.

5. After 5-7 minutes of cooking remove the beans and pour the mixture directly over the bread slices and serve immediately.

enjoy with love,

Maryam