Hoda's Kale Chips

Since I haven't sent one of my healthy/crazy recipes for a while I thought it was time ;)

Kale is SUPER good for you, one of the best leafy greens out there, loaded with lots of vitamins and nutrients....so I made these today and they were really tasty

HODA'S KALE CHIP

1 bunch of Kale

2 Tablespoons of Coconut Oil

1 Tablespoon of Sea Salt

• Cut up the Kale (without the stalk) into small pieces and toss it in coconut oil and salt. Lay one layer on a pan and bake for 20 min. The Kale comes out crispy, and very tasty.

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Mona Z's Garlic Green Beans with Almonds

This was really filling and tasted great! I used this recipe and added toasted almonds on top. I edited the recipe below to reflect that.

MONA Z'S GARLIC GREEN BEANS WITH ALMONDS

1 pound green beans, washed, tips snapped (the inspiring recipe called for 3/4 pound)

1 tablespoon olive oil (the inspiring recipe called for 1 1/2 tablespoons peanut oil which I think would add a great touch)

3 cloves garlic, peeled, smashed flat with side of a knife, then roughly chopped(don't skip this and this is one time when even I won't use garlic from a jar) 

1/4 cup water stirred with 1/4 teaspoon sugar

Salt & pepper

About 12 almonds

• Heat skillet on MEDIUM HIGH and oil till shimmery 
• Add garlic, sprinkle with salt -- cook 30 seconds or til lightly golden, stirring 
• Add beans -- turn to coat well Stir in water/sugar -- cook 1 minute, stirring occasionally 
• Cover -- cook 2 - 3 minutes, stirring occasionally, til beans are slightly wilted but still crunchy 
• Uncover & increase heat to HIGH -- cook 2 minutes (mine took considerably more) til liquid has evaporated and beans are cooked but still bright green 
• Taste -- adjust salt as needed 
• Transfer -- to serving dish, drizzle with syrupy liquid from pan 
• Toast a handful of sliced almonds and toss with the green beans.

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Raquel's Grilled Eggplant & Tomato Towers

Ok gals so this is my recipe for this month. I made it for my husbands friends the other day and they really liked it.

RAQUEL'S EGGPLANT & TOMATO TOWER

2 large eggplants

2 large tomatoes

2 cups rocca leaves, (jarjir)

1/3 cup mozzarella cheese, grated

1/3 cup parmesan cheese, grated

3 tbs. oregano

1/4 tbs. garlic crushed

6 tbs. olive oil

2 tbs. lemon juice

1 tbs. vinegar

salt , pepper

• Cut eggplant and tomatoes into thick slices and grill them on an electric grill or pan with 2 tbs of olive oil, season with salt and pepper. 
• Mix the two kinds of cheeses with 2 tbs. of oregano.and one slice. 
• In oven tray, arrange the vegetables by making towers, place one slice of eggplant as the base, add 1 tsp. of the cheese mix thne put the tomato slice and 1 tsp. of the cheese mix than another slice of eggplant finish off with cheese. 
• Put the tray in the oven until the cheese melts and gets a light brown color. 
• Make the dressing by mixing the remaining olive oil with lemon, vinegar, oregano, salt and pepper. 
• In a large flat plate, make a bed of rocca leaves and place the eggplant towers on top. Add 1 tbs. of the dressing over each one.

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Nerrt's Meatless Kubbi Balls with Yogurt

SO DELICIOUS!!!!

NERRT'S MEATLESS KIBBI BALLS WITH YOGURT

1 ½ cups bulgar (not course, the fine - na3am)
1 cup flour
¼ cup water (as needed)
Salt and pepper to taste

• You can either use the bulgar dry, add the flour, salt, pepper and ¼ cup of water and mix. OR You can clean the bulgar with water (which is what I prefer), drain water, and then add the flour, salt, and pepper ( with this method, you probably will not require the ¼ cup of water since you've already soaked the bulgar with water).
• If the mixture is too dry, you add more water. If it's too moist, you can let it sit approx 5 minutes uncovered to let it dry up a bit. If it's still too moist, you can add more flour.
•  In the meantime, heat water in a pot and bring it to a boil.
• Take a handful of the mixture and roll it between your hands working it to form a long piece (like a rope).
• Holding the long piece in one hand, use the index finger and thumb from the other hand to cut it into individual pieces no more than an inch long.
• Once you finish cutting the long piece, take the small individual pieces and roll them into balls between the palms of both hands. I've mastered doing 3-4 at a time.
• Repeat steps 4-6 until the entire mixture is formed into balls. You should keep a small bowl of water to dip your hands and to help re-mix the mixture if it gets too dry.
• Place the balls into the pot with boiling water. Do not cover. Boil approx. 10 - 15 minutes until the balls are cooked. Adjust heat accordingly so it doesn't overflow.
• Drain balls and water into strainer. Place into a dish.
•  Add yogurt and serve.
• Options: You can add minced garlic, or powdered garlic, dried mint, and/or salt if desired.
• The meatless kibbi balls can be refrigerated with yogurt added later.

Note: Believe it or not, I find this a quick meal as I make it in the morning before I go to work, and it takes me around 30 minutes. It's a great meal in the summer….very cool, refreshing, and filling. The above measurements will feed 2 adults and 2 kids. See pictures to help you out.

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Jujey & Rana's Lubiya - Green Beans

Here's a quick & easy vegetarian meal that is super healthy. Rana took this pic and said she added a pinch of cinnamon., some tomato paste, and used fresh tomatoes! Looks so good Rana!!

JUJEY & RANA'S LUBIYA (Fasoliya) - GREEN BEANS


2 tbsp olive oil
1 large diced onion
1 garlic clove
1 package of frozen green beans
1 can diced tomatoes (or fresh if u have time)
salt and pepper to taste

• Fry onions in oil until soft, add garlic, green beans let cook for a few min.,
• Add tomatoes, salt and pepper, mix, cover and simmer for 20 min.
• Serve ontop of rice, or eat with bread

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Rana's Bulgur

Best alternative to rice!!!! You can replace bulgur for rice in almost any recipe.

RANA'S BULGUR

1 very small onion, finely chopped
1/2 green/yellow/red bell pepper chopped
1 carrot grated
olive oil
salt
pepper
1 cup brown/red bulgur
2 cups water

•  Heat oil in small pot.
• Fry onion until opaque. Add pepper and carrot.
• Add bulgur, stir for a minute.
• Add water. Let boil then simmer on low until water is absorbed.

Note: If you are using the small grain bulgur, use 1 1/2 cups water.

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Rana's Cauliflower Steaks with Cauliflower Puree

So I tried Rana's recipe the other day, and OMG it was delicious!! My pics are horrible of it, but I will post one, just so u can see kinda what it looks like. I only had small florets, so i couldn't cut a big one...but oh well it tasted great!!

From Rana:
 I would love to hear your reviews on this one. My husband and children love it so much.

"Few ingredients, big payoff: Large "steaks" are cut from a head of cauliflower, sautéed until golden, then baked until tender. They're served over a simple puree made from the cauliflower florets. An impressive first course, this can also be a lovely side."

Puree is wonderful by itself in place of mashed potatoes.

Changes/adjustments I made:

It states in the recipe to brown the cauliflower steaks then place in oven, I would just put in the oven directly after brushing with oil because it comes out too dark otherwise.

You may not be able to get perfect cauliflower "steaks", just keep cutting 1-inch thick slices. Otherwise, you will need too many cauliflower heads.

Skip the "drying" of the boiled florets in the oven. Just put them in the blender as is.

RANA'S CAULIFLOWER STEAKS WITH CAULIFLOWER PUREE

1 1 1/2-pound head of cauliflower
1 1/2 cups water
1 cup whole milk
2 tablespoons vegetable oil plus additional for brushing

• Preheat oven to 250°F. Using sharp heavy knife and starting at top center of cauliflower head, cut two 1-inch-thick slices of cauliflower, cutting through stem end. Set cauliflower steaks aside.
• Cut enough florets from remaining cauliflower head to measure 3 cups. Combine florets, 1 1/2 cups water, and milk in medium saucepan, and sprinkle with salt and pepper. Bring to boil and cook until cauliflower florets are very tender, about 10 minutes. Strain, reserving 1 cup cooking liquid. Spread florets on large rimmed baking sheet, and bake 10 minutes until slightly dry. Transfer florets to blender. Add reserved 1 cup cooking liquid and puree until smooth. Return puree to same saucepan and increase oven temperature to 350°F.
• Heat 2 tablespoons vegetable oil in heavy large ovenproof skillet over medium-high heat. Brush cauliflower steaks with additional oil and sprinkle with salt and pepper. Add cauliflower steaks to skillet and cook until golden brown, about 2 minutes per side. Transfer skillet to oven and bake cauliflower steaks until tender, about 10 minutes.
• Rewarm cauliflower puree over medium heat. Divide puree between 2 plates; top each with cauliflower steak.

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Rana's Spinach and Rice with Lemon

I had lots of spinach in my fridge and looked up a few recipes before I came across this one. It turned out really good and the kids loved it... it was thumbs up all around. Not pretty to look at, but tasty. You can leave the spinach and rice separate as well and just put them side by side.

RANA'S SPINACH AND RICE WITH LEMON
2 tablespoons unsalted butter
1/4 cup finely chopped shallots (2 to 3)
1 cup long-grain white rice
1 2/3 cups low-sodium chicken broth (13 fl oz)
2 tablespoons extra-virgin olive oil
1 tablespoon chopped garlic (2 cloves)
3 (10-oz) bags spinach, tough stems discarded
1 teaspoon salt
1/4 teaspoon black pepper
2 to 3 teaspoons fresh lemon juice

• Heat butter in a 1- to 2-quart heavy saucepan over moderately low heat until foam subsides, then cook shallots, stirring occasionally, until beginning to turn golden, about 2 minutes. Add rice and cook, stirring constantly, until grains turn opaque, about 2 minutes. Reduce heat to low, then stir in broth and cook, covered, until liquid is absorbed and rice is just tender, about 15 minutes. Remove from heat and let stand, covered, until ready to use.
• While rice is cooking, heat oil in a 6- to 8-quart heavy pot over moderate heat until hot but not smoking, then cook garlic, stirring constantly, until it begins to turn golden, about 1 minute. Add all of spinach, salt, and pepper and cook, turning and stirring with tongs, until wilted and tender, about 3 minutes. Stir in 2 teaspoons lemon juice, then add rice and stir until just combined. Season with salt and pepper, then add up to 1 tablespoon lemon juice (to taste).

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