Month: September, 2014

Cabbage Chili





When I was a kid, my dad used to make this chili for supper once in a while specially in winter. I always remember not getting enough of this chili. I just had to have an extra bowl! Now,I make this for my family in the fall, when it is raining and kind of cold outside. For me, it is a great feeling when everybody in the family get together and eat home made chili AND bread.

This is a very healthy bowl of chili because minimum oil is used in making this recipe, and nothing is deep-fried. If you are a vegetarian, substitute meat with ½ cup garbanzo beans and ½ cup kidney beans.



2 tablespoons olive oil

1 large onion, chopped

250g (half a pound) ground beef

1 tablespoon tomato paste

2 tablespoons flour

2 tomatoes, chopped

1 liter low sodium vegetable stock

2 table spoon fresh or dried cilantro

1 teaspoon coriander

1 teaspoon ground cumin (optional)

1 teaspoon sweet chili pepper

Paprika powder to garnish

2 tablespoon Sour cream to serve (optional)


  1. Sauté onion and ground beef in a large, heavy saucepan with olive oil. Stir frequently until soft.
  2. Add the chopped cabbage, tomato paste, ground coriander, sweet chili powder, and flour. Sauté for 4 more minutes. Stir constantly. Slowly add the vegetable stock to the pan. Stir well until it starts boiling. Then, reduce the heat and simmer for 10-15 minutes.
  3. 5. Add the chopped tomatoes. Simmer for 15 more minutes. Or, until the cabbage is tender. Stir in the chopped cilantro.
  4. Pour into a warm bowl and serve with garlic roasted baguette slices or bread of your choice.


How to make Garlic Roasted baguette

In a small bowl, mix 2 minced garlic cloves and add 1 tablespoon butter or olive oil. With a fork, mix well. Using you hands, rub it on breads on both sides. Place them on an ovenproof rack and roast them for 10 minutes. Take them out and let cool for a bit. They are fragrant and golden; they are amazing side dish for your chili




Black PLum Served with Chicken Fillet

In this blog I would like to share this yummy and quick recipe that you can make for your loved ones. I cooked this food when I was in Iran this summer with local plums. I made it for my mom and dad and served it in an old serving plate my grandpa had given to my mom.

I think that cooking is the best way to express your love toward a person. You too can prepare this great dish in little time and eat it with great pleasure with somebody you adore. Hope you like its simplicity and taste.



500 gr chicken fillet

2tbsp olive oil

4tbsp Red wine vinegar

1 tsp dried rosemary or basil

10 black plums,halfed & seeded

Cooking Instructions

Preheat oven to 350 °F. Mix vinegar, sugar, 1 tbsp olive oil and dried rosemary , stir well.

Place plums in a medium bowl and mix with the prepared save.

Roast the plums in an over proof dosh for 30 minutes.

Meanwhile , mix chicken fillets with salt, pepper and 1tbsp olive oil and grill each side for 5-7 minutes .

Note: Grill one side completely. Do not turn over before the down side is golden brown. If you turn the chicken too quickly, it will lose its juice and it becomes hard.

Serve grilled chicken and plums in a servery dish . garlic bread and steamed rice and great side options .