cabbage soup

 

 

 

 

Ingredients:

  • 4 cups of browned ground beef (approx 2 pounds)
  • salt and pepper as desired
  • 4 cups of shredded cabbage
  • 1 cup of shredded carrots
  • 2 medium onions, finely chopped
  • 4 cloves of minced garlic
  • 12 cup of tomato puree
  • 1 cup of white vinegar
  • 2 tbsp of oregano
  • 2 tbsp basil
  • 4 tsp brown sugar

Instructions:

1-  In a large skillet, brown ground beef with onions and garlic.

2-  Prep your shredded veggies and prepare to layer.

When making soups, I recommend layering the ingredients.  I don’t always precook the ingredients together because they will meld in the pressure cooker. The reason for layering the ingredients is so that you get a somewhat equal amount of each item in your soup.  Otherwise you run the risk of having a jar of really chunky meaty soup and a jar of mostly broth.

3- Divide your ingredients by the number of jars you’ll be using.  I used four sanitized 2-quart jars for this recipe. Proceed to layer the ingredients in equal parts in the following order: meat, cabbage, carrots.

4-   In a blender, puree your tomatoes.  You can used canned tomatoes, tomato juice from your garden, or a vegetable-tomato juice mixture.  Add your sugar, vinegar and herbs to this.

5- Fill the jar the rest of the way with water, leaving an inch of headroom.

 

6- Process in a pressure canner at 10-11 pounds for 90 minutes.   Be sure to adjust for altitude.

When it’s time to serve your Great cabbage, you can do it in a few different ways:

  • As is, right out of the jar
  • With 1 cup of already cooked rice stirred into it
  • Cook a cup of rice in the soup, which will soak up most of the liquid, turning it into more of a Great cabbage casserole.
  • Some people like cabbage topped with sour cream.
  •  

Butheina Alnounou

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Basic “Chip” Cookie Recipe

 

We have used all sorts of goodies in this recipe.  This recipe makes the best light, soft chocolate chip cookies you ever had.

Ingredients

  • 1 cup of brown sugar
  • 1/2 cup of melted coconut oil
  • 1/2 cup plain nonfat yogurt
  • 2 tsp vanilla extract
  • 1- 3/4 cups  flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 cups of chips (chocolate, white chocolate, – whatever!)

Directions

  1. Preheat the oven to 375 degrees F (190 degrees C).
  2. Grease cookie sheets (I use coconut oil for this)
  3. With a fork, mix the sugar, vanilla, coconut oil and yogurt until light and fluffy.
  4. Sift together the flour, baking soda, and salt and then stir into the creamed mixture until incorporated.
  5. then mix in chocolate chips. Drop by rounded teaspoonfuls 2 inches apart onto the prepared cookie sheets.
  6. Bake for 8 to 10 minutes in the preheated oven, until the edges begin to brown. Cool for a minute on the cookie sheets before removing to wire racks to cool completely.

 

Butheina Alnounoi

 

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Baked Garlic Chicken and Potatoes

Summary: A traditional garlic chicken dish from syria

Baked Garlic Chicken Ingredients (4 servings)

•             4 lbs of chicken legs/quarters/breasts

•             5 medium potatoes

•             20 cloves of garlic (or 1.5 heads)

•             1 cup of freshly squeezed lemon juice

•             4 table spoons of olive oil

•             salt to taste

•             A pinch of Syrian 7-spices

•             Vinegar (optional)

Baked Garlic Chicken Preparation Method

1.            Soak chicken in vinegar for 2 minutes (to help remove the “chicken” smell), rinse them well with cold water then dry them with paper towels.

2.            Make cuts in chicken in order to allow for garlic sauce to seep deep inside.

3.            Rub chicken with a table spoon or two of olive oil, a pinch of salt, and a pinch of Syrian7-spices 

4.            Peel potatoes then cut them in disks of about 1/2 inch, salt lightly.

5.            Place chicken on bottom of baking tray (preferably metal), place potatoes on top, and bake at 400F (medium heat) for about 40-50 minutes, or until the chicken is cooked.

6.            Meanwhile place the garlic cloves, 1/2 teaspoon of salt and 2-3 table spoons of olive oil in a blender/food processor and spin for 4-5 minutes, add the lemon juice and spin for another 4-5 minutes until you have a nice lemony-garlicky sauce.

7.            Once the chicken has baked, take the tray out of the oven and very carefully drain any excess liquids/fat/water that you see on the bottom.

8.            Pour the garlic sauce all over it while mixing it well with the potatoes, put back in the oven and broil for another 5-10 minutes until the potatoes turn reddish

9.            Serve warm.

Preparation time: 15 minute(s)

Cooking time: 1 hour(s) 5 minute(s)

Number of servings (yield): 4.

   Butheina Alnounou

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Autumn Garden Stew

 

Ingredients:

  •  4 pounds of stew beef, cut into cubes
  • 4-6 cups (total)of cubed potatoes, parsnips, turnips and/or rutabaga (any ratio)
  • 2 cups of carrot rounds
  • 3 cups of finely chopped onion
  • 4 cloves of garlic, crushed and minced

Liquid:

  • 8 cups of water
  • 1 tbsp of rubbed thyme
  • ½ tbsp. marjoram
  • 2 tbsp parsley
  • 2 MSG-free beef bouillon cubes (optional)

Directions:

(This is a raw-packed food – the meat and vegetables will cook in the pressure canner and do not need to be cooked ahead of time)

  1. In a stockpot, combine the ingredients for your liquid and bring to a boil.
  2. Meanwhile, layer meat and vegetables into your sanitized  jars in the order listed above.
  3. Pour the hot liquid over the layered meat and vegetables.
  4. Lid your jars and process them in your p-canner for 90 minutes at 10 pounds of pressure.   Be sure to adjust for altitude.

Optional: when you are ready to serve your stew, add I tbsp. of flour to half a cup of water and whisk into a paste.  Stir this into your stew as you heat it up – this will make a thick, hearty gravy.

 

Butheina Alnounou

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Pistachio Baklawa Recipe

Enjoy the Middle Eastern Cuisine and learn how to make Pistachio Baklawa.

Serves: 12 persons


Preparation time : 30 minutes
Cooking time : 30 minutes


Ingredients

for the syrup:

2 cups sugar or 400 g

1 cup water or 250 ml

1 tablespoon lemon juice

for the baklawa:

15 sheets filo pastry, thawed if frozen

¾ cup butter or 150 g, melted

¼ cup caster sugar or 50 g

1 cup ground almonds or 100 g, mixed with the caster sugar

for the filling:

2½ cups pistachio nuts or 375 g

1 tablespoon blossom water

2 tablespoons rose water

1 tin NESTLÉ® Sweetened Condensed Milk or 397 g

3 slices toast bread, crust removed

Preparation

To prepare the syrup:

In a small pot, dissolve sugar in water and bring to boil then simmer until it becomes a syrup. Stir in lemon juice and set aside to cool.

To prepare the filling:

Combine all ingredients for the filling in a blender; beat until well combined and set aside.

To prepare the baklawa:

Grease a 40cm x 30cm oven tray, place 1 sheet of filo pastry, brush with butter and repeat the same with 5 more sheets.

Carefully spoon the filling all over the pastry.

Place 1 sheet of filo pastry to cover the filling, brush with butter and sprinkle with a little of almond mixture.

Top with another sheet. Sprinkle with little almond mixture and repeat method with the remaining sheets.

Brush the surface with melted butter, then cut parallel lines through pastry and filling to get diamond shaped pieces.

Bake in a 185°C preheated hot oven for 25-30 minutes or until it becomes golden color.

Pour the cool syrup over the baklawa as soon as it comes out of the oven.

                                                                                                           Butheina Alnounou

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