Kiafardaily

Tag: fariba’s own healthy recipes

Fespinach Egg Dish

An easy Sunday Breakfast at Fariba’s!

fespinach-baked-eggs

 

Tomo is a dear girl from Japan who lives in Vancouver. She is a  friend of my daughter, Farnaz, and comes to our house to visit regularly. Last weekend, she was our guest and on Saturday morning Farnaz came to me with a request for breakfast.

Well, I told her that a good breakfast needs an excellent list of fresh ingredients! Without grocery shopping, it is not going to turn out a pretty and tasty breakfast! She hopped onto her car and came back with a bag of things I have listed as ingredients! And you can guess the happy ending! I served them this delicious breakfast that I am going to give you the recipe just down below!

 

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Ingredients: 

8 fresh whole eggs

2 bunches baby spinach

250g  feta cheese, cubed

2tsp sumac

Salt and pepper

1Tbsp butter

Toasted bread slices for serving

Method:

Grease the bottom of an oven-proof dish with butter. Warm up the oven to 350F.

Meanwhile, blanch the spinach in boiling water for max 1 minute. Drain and rinse with cold water. Squeeze the water out and chop up. Mix spinach with feta cheese and sumac. Arrange the mixture in the pan into four sections.

Crack the eggs in the pan and season with salt and pepper.

Bake in the oven for max 10 minutes until the eggs are slightly set. Let cool for 5 minutes. And serve with toasted bread and a green salad if desired! My choice for greens are mixed greens we buy from grocery stores and simply toss them in a large bowl first with olive oil and then with some vinaigrette of your choice! Enjoy every bit! Cheers!

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Classic Chicken Roast

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Sometimes it is just good to have a classic chicken with not much of add on flavors and spices. You could serve this chicken with bread, sauce, and any vegetables. If you like to make your own home made chicken sandwiches- of any sort- you can refrigerate the roasted chicken in the fridge for few days or even freeze it. My suggestion to you is that just buy good quality free range or organic chicken. Believe it or not, the quality of ingredients does have a big impact on what comes out of the oven.

Market List

a whole chicken, washed and pad dried

2 tbsp butter, softened or olive oil

salt and pepper

2 celery branches, cut coarsely

2 medium carrots cut coarsely

1 medium onion, cut into wedges

2 garlic cloves

1 cup of water or vegetable broth

1 tbsp flour

How to make it

Preheat oven to 400 F.

Make sure that the chicken is at room temperature. Leave it out of the refrigerator for 30 minutes. Season the chicken cavity with salt and pepper. Fill it with 1/3 of carrot, celery, onion, and garlic. Close the chicken cavity and tighten up the legs with cooking string. attach the wings with two toothpicks or wood skewers cut in half. Mix soft butter with a pinch of salt and rub it all over the chicken skin.

Pile the rest of the chopped vegetables on a baking dish. Add the water. This prevents the vegetables from drying out in the oven and creates a juicier chicken roast. Place the chicken to rest over the bed of vegetables. I just put two fresh rosemary branches I had at home. You do not have to add it or add other herbs if you have them handy.

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Put the chicken in the preheated oven. Cook chicken for 1 hour and 15 minutes. If you choose an extra large chicken, more than 2 kilos, increase the time to 1 hour and half.

15 minutes before you take the chicken out of the oven, baste it with some melted butter and honey mix. This gives your chicken a shiny and crispy look that anyone would die for!

Take the chicken out of the oven and cover with foil. Let rest for 20 minutes so it is ready for carving.

Meanwhile, make gravy if you desire. Empty the juice under the chicken into a saucepan. Sieve the vegetables, pressing down to get all the juice out and add it into the saucepan. Sauté a tablespoon of flour with a tablespoon of butter in a small skillet for five minutes. Add it slowly into the juice, stirring constantly over medium heat to achieve desired thickness. The best ratio of juice to flour is one cup to one tablespoon. This ratio gives you perfect smooth and consistent gravy that accompanies your chicken.

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Baked Fish Fillets in a Bag!

FAribarajabi

I can call the Monday of last week a fish day! I bought some white fish fillet. The first thing came to me for cooking my fish was poaching it! I used thyme, oregano and spices to diffuse all the flavor into the fish and added as little as oil possible. Poaching is a great way of preparing fish and poultry because meat stays pretty moist with a little juice from vegetables that is so delicious and tasty.
This dish is not only delicious, but also makes zero mess in the kitchen during preparation and after serving. If you make this dish, you don’t have to wash plates! This makes this food a great pick if you are out of time or if you have friends coming over for a night gathering. What else you can ask for? You have a delicious meal ready in minutes, yet hours of fun and laughter!

Ingredients
300 gr fish fillet, cut into two pieces
1Tbsp olive oil
1/2 cup cherry tomatoes, washed
1small red onion, cut into wedges
1 large zucchini, sliced
2 tsp fresh or dry thyme
4 fresh garlic cloves, skinned
2Tbsp lime juice or red wine vinegar
2tsp spice mix: garlic powder, paprika, crushed black pepper, dill seed, and coriander powder
1/2 tsp sea salt
2 pieces of parchment paper, cut into 40 by 40 cm

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Directions
Warm up the oven to 450 F.
Combine spice mix with olive oil in a small bowl and rub the fillets into the spice on both sides.
Fold the paper in half crosswise. Open the papers and place the fish fillets beside the fold-line. Arrange zucchini, cherry tomatoes, herbs,and garlic at the top of the fish. Drizzle lime juice over the mix. Fold each paper and crimp the edges to seal each pocket.
Bake in the oven for 20 minutes. Serve hot with warm bread.
Note: if parchment paper is not available, you can use aluminum foils instead.

fishfillet

Greek Pasta Salad

greek pasta salad

I love the simplicity in making and richness of taste in this salad. I originally learned this recipe from Whole Foods Market. It looked perfect every time I passed the salad bar. I decided to make my own version.

Ingredients

  • 1 large red onion, coarsely chopped
  • Sweet green pepper, seeded and chopped
  • 2 medium tomatoes, coarsely chopped
  • 2 medium English cucumber, coarsely chopped
  • 150 g feta cheese, cubed
  • 1 teaspoon dried oregano
  • 250 g dried penne pasta
  • ½ cup kalamata (black) olives
  • 1 tablespoon olive oil
  • 3 tablespoon red wine (grapes) vinegar
  • Salt and pepper

 Cooking Directions

 Bring a large saucepan of water to boil.  Add salt and penne pasta. Cook according to the package cooking directions, until cooked tender but firm to the bite. Drain and let cool.

Mix all the chopped vegetables in a large mixing bowl. Add the olives, oregano, vinegar, olive oil, and salt and pepper. Toss well.

Mix in the cooled past. Transfer to the serving dish and garnish with the cubed feta cheese.

This salad serve 6-8 people.

 

 

Italian Carciofi Salad

This salad is full of taste because it has all yummy and flavorful ingredients in one bowl. It is like a     gathering for celebration of “taste”. I have made this salad in many occasions, and believe it or not, there has not been a single time when there is been a left over!  Since this salad is very easy to mix and makes a lot, it is a great choice for big family barbeque and parties. Or, just simply add some chicken grill and turn it into a dinner for two!

Italian Carciofi Salad

Ingredients

  • 1cup Kalamata black olives, seeded
  • 1cup cherry tomatoes, halved optional
  • 1 large cucumber, diced
  • 1 medium red onion, diced
  • 1 cup fresh or canned artichokes, cut
  • ½ cup Parmesan cheese, finely grated
  • ¼ feta cheese, diced
  • 1lb romaine lettuce, sliced
  • 1 tablespoon pesto
  • ¼ cup red wine vinegar or white balsamic
  • 2 tablespoon olive oil
  • Pinch of salt

 Directions

Mix the sliced lettuce, cucumber, artichokes, onion, olives, and tomatoes. Add the parmesan cheese and mix well.

Mix pesto with vinegar and salt and add to the salad mix. At the end add olive oil and feta cheese. Toss well.

To serve, transfer into individual dishes or a large serving bowl.

Lemon Ginger Drink

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Lemon Ginger Drink is a healthy home remedy for cold and flu!I made a big jar in the morning and it was my fuel for all day.  Note: you can make this drink with soda water, add ice cubes and turn it into a punch for your parties. That definitely will do! Lemon Ginger Drink is a healthy home remedy for cold and flu!I made a big jar in the morning and it was my fuel for all day.  Note: you can make this drink with soda water, add ice cubes and turn it into a punch for your parties. That definitely will do! Lemon Ginger Drink is a healthy home remedy for cold and flu!I made a big jar in the morning and it was my fuel for all day.  Note: you can make this drink with soda water, add ice cubes and turn it into a punch for your parties. That definitely will do!

Ingredients

1tablespoon Honey

1tablespoon fresh ginger, finely shredded

2 Fresh lemons

Directions to make this yummy and curative drink:

Shred ginger (1tablespoon) and mix with fresh lime juice and honey. Add warm water. Adjust sweetness and sourness to your personal taste! Add few lemon slice for extra zest and texture.

Lemon Ginger Drink is a healthy home remedy for cold and flu!I made a big jar in the morning and it was my fuel for all day.

Note: you can make this drink with soda water, add ice cubes and turn it into a punch for your parties. That definitely will do!

LemonGinger Drink

Savory Chives Cakes

Savory Chives Cakes

This is a perfect appetizer that can be served with goat cheese and bread on the side. TzatZziki sauce is also a perfect mate for chives cake.
This is an original recipe that I created and tested many times in my kitchen. I always keep leftovers for my husband and son who come home hungry and look for a ready-to-eat yummy thing. Just remember, if you do not have non-stick muffin cups, use muffin papers for easy removal and serving. Enjoy

 Savory Chives Cake 2

Ingredients

500g chives, finely chopped
2 tablespoon all purpose flour
5  eggs, beaten
1/4 cup raisin
1/4 cup sunflower seed or walnut (coarsely chopped)
2 tablespoon vegetable oil
1 teaspoon turmeric
1 teaspoon baking powder
Salt and pepper

 

Cooking Instructions

Preheat the oven to 350 F. Mix the beaten eggs, turmeric, salt, pepper, flour, raisin and sunflower seeds. Add the wet ingredients to the chives and stir until just combined.


Grease the non-stick muffin cups with vegetable oil using a brush. Divide the batter among muffin cups and bake in the preheated oven for 20 minutes, until cooked and firm.Savory Chives Cakes4

 

Let them sit for a while to cool a little down and serve them in individual plate or a large platter.


Serves 4-6 people

Tropical Honey Fruit Salad

This salad is very easy to make and it needs little preparation. If you are hosting a party and look for a quick and healthy desert that dazzles on your table, this is the one. You can also make a bowl and share it with your friends in a potluck party!
Ingredients

  • 2 Mangos
  • 1 pineapple
  • 4 bananas, sliced
  • 1 papaya
  • 1 cup seedless grapes
  • 3 kiwis (optional)
  • 1 starfruit, sliced (optional)
  • 1/3-cup honey
  • ¼ cup lime juice
  • A pinch of salt
  • 1 pomegranate

Preparation

Cut pineapple, mangos, kiwis, into bite size cubes. Seed the pomegranate, and grapes.
Mix all fruits. Just before serving slice bananas and add them with lime, salt.
Drizzle honey over the salad and serve as a nice dessert in individual clear glasses in a large glass bowl.

Thai Duck Red Curry

Duck Thai Red Curry is one of the yummiest dishes at my home. Whenever I like to treat everyone with a tasty food and pineapples are in season, I grab a fresh one, chop it up into big chunks and prepare this meal in less than an hour. This is also a great dish if you have a group of friends over for dinner. I cooked it once in my party and everyone was in love with this dish. The sweetness of pineapple, the basil flavor, and the creamy sauce make this dish irresistible! 

This is one of the yummiest dishes at my home. Whenever I like to treat everyone with a tasty food and pineapples are in season, I grab a fresh one, chop it up into big chunks and prepare this meal in less than an hour. 

If you did not have boneless duck breast, use boneless chicken thighs. I guarantee that it as yummy as the duck, though slightly different.

 ThaiRedcurry

Ingredients

  • 3 cups jasmine rice, uncooked
  • 4.5 cups water
  • 4 garlic cloves, crushed
  • 50 g ginger, shredded
  • 2 tablespoons Thai red curry paste
  • 400 g coconut milk
  • 400 g duck, skinless boneless cut into thin strips
  • 3 tablespoons fish sauce
  • 1 tablespoon white sugar
  • 1/5 cups pineapple, cut into chunks
  • 2 tablespoon chopped fresh basil
  • 2/3 cups cherry tomatoes
  • 5 bay leaves
  • Sesame oil (preferable) or vegetable oil
  • Fresh basil leaves, to garnish
  • A pinch of salt

Cooking Instructions 

Mix the rice with water and cook for 20 minutes, until fully cooked.

Heat teaspoon oil in a preheated wok or large heavy-base skillet. Add garlic and ginger. Sauté for 1 minute and set aside. Add the half the duck meat into the skillet and cook for 5 minutes. Sauté the other half. Transfer duck and ginger-garlic mix into a pot.  

Heat a teaspoon oil to the skillet and sauté red curry paste for one minute. Add the coconut milk, fish sauce, bay leaves and sugar. Stir for two minutes until consistent and creamy. Transfer to the pot and mix with duck. Cook for 5 minutes on low heat.

Stir the cherry tomatoes, and pineapple chunks, and basil leaves into the curry and cook for 2 minutes.

Transfer the curry to large serving bowl and garnish with basil leaves for extra flavor. Serve with rice. 

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TOTAL PREPARATION TIME 30 minutes

TOAL COOKIN TIME 20 minutes

This dish serves 4-6 people. 

 

 

 

Salami Omelet

I serve the omelets with its baking dish with fresh whole-wheat sesame bread. This is a great dish for brunch meals. It is a great source of protein with a good portion of vegetables and fiber. 

Ingredients

salami omelet

  • 300 g Beef Salami, cut into small pieces.
  • 2 tablespoons lemon juice
  • 2 tablespoons vegetable oil 
  • 2 tablespoons butter (optional)
  • ½ each yellow and green bell pepper seeded and cut into cube size pieces
  • 250 g green beans, cut
  • 1 bunch leak or chives, cut for garnish
  • 1-teaspoon oregano, dried or fresh
  • 8 eggs, separated
  • ¼ cup all purpose flour
  • ½ cup milk or cream
  • Black pepper and salt
  • 1/3 cup parmesan cheese, grated
  • 200 g mushrooms
  • ½ cup provolone cheese, grated

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Instructions:

Preheat oven to 400 Fahrenheit.

In a medium sauté pan, over medium heat, add a tablespoon vegetable oil and sauté onion and salami pieces until golden. Add the green and red pepper and green beans. Sauté for two minutes. At the end, add mushrooms, lemon juice, and oregano. Remove from heat. 

In a medium bowl, beat the egg whites and add a pinch of salt. A stiff peaks will form. In another bowl beat the egg yolks and add the flour, milk and a teaspoon of black pepper. Mix well.

Fold in the egg whites into yolk mix with a rubber spatula. 

In a baking dish, melt butter and a tablespoon vegetable oil

Melt butter and a tablespoon vegetable oil in the baking dish. Pour half of the egg mixture into the dish. Scatter the salami vegetable fillings on the top, and then sprinkle the provolone cheese over the Salami filling. Then, pour the remaining egg mixture. Bake for 15 minutes.

Remove from the oven and sprinkle Parmesan cheese. Put back into the oven for five minutes until golden brown. 

This dish serve 6 people.

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