Chicken breast with mushroom and cream

Hi every one! I know it’s been so long since my last post! Ill try to post more often I promise.   Well I’ve been working out for the last couple of months and now I want to try out the low carb, high protein and high fat diet. Because my carb intake is relatively high (I LOVE BREAD) and I’m so impatient with my gym workouts, I’ll follow a this diet for a week or two, as I need to boost my metabolism to burn more fat! I will be fasting couple of times as well during this phase. The story behind my fast is the article I read last night and as I fast in Ramadan it can’t be too hard for me! Anyhow, I’ll be posting everything I’ll have during this period ! Eliminating carbs in cooking is a challenge for me! So I though sharing it with you guys might be a good idea.   Here’s the article: http://greatist.com/fitness/why-you-should-exercise-on-an-empty-stomach PS. I always kept an eye on my fat consumption but never thought of carb! Ill increase my fat ( new grocery list)  and protein intake. So ill be trying new fatty food!   I have also doubled my water intake, I drink 2 glasses of water before and after each meal.

Chicken breast with mushroom and cream

photo 1

You would have to excuse my photos in the coming posts as I don’t have my camera with me, I’m using phone cam and I do suck at taking pictures I have to say.

Day one: (Fasted)

Ingredients:

  • 1 large chicken breast ( cut lengthwise/butterfly)
  • 2 tbsp. of cream cheese (I used Philadelphia, Greek yogurt will work fine too)
  • 1 cup sliced mushroom ( 3 to 4 mushrooms)
  • Salt and pepper to taste

Chicken marinate:

  • 1 tablespoon white vinegar,
  • rub with paprika
  • 1 teaspoon dried italian herbs

Direction:

Add and heat olive oil, grill your chicken breast, around 5 min each side, on the unfilled side of your pan, add your mushrooms, suite, when mushrooms start to wet, take of your chicken and set aside. Add your cream cheese to the mushroom add salt and pepper. Stir no more than 1 minute. Top your chicken breast with mushroom and cheese. Enjoy your very quick and satisfying meal!

Salad:

photo 2

Ingredients:

  • lettuce – bunch
  • 1 beetroot – squared
  • 10 kalamata olives
  • feta cheese squared
  • 1/2 teaspoon dried herbs
  • Dress with 2 teaspoons vinegar and olive oil.

Snack:

1 scoop chocolate protein shake powder 2 tablespoon light soy milk In a bowl mix to form a thick pudding like shake. Enjoy ! – just to satisfy my sweet tooth

Snack 2 : I did not have dinner I was too full !

  • 3 celery sticks- chopped
  • 30 g feta cheese crubled
  • 1 teaspoon zaatar
  • 2 teaspoon olive oil

And thats all I had for day one.

Steak salad with roasted potatoes

Steak salad with roasted potatoes

1

Serves : 4

 

Ingredients

One large potato or 2 medium ones,

2 pieces of steak, thin preferably

1 head romaine lettuce

2 tablespoon chopped dill – fresh

3 tablespoon chopped parsley – fresh

1 tablespoon olive oil

paprika

photo 5 (1)

Steak marinade

3 tablespoons soy sauce

2 tablespoons Worcester sauce

2 tablespoons balsamic

3 crushed garlic

3 tablespoons olive oil

Black pepper

IMG_3575

 

IMG_3593

 

Dressing – Creamy balsamic dressing

4 tablespoons olive oil

2 tablespoon balsamic vinegar

1 tablespoon plain yogurt

½ tablespoon Dijon mustard

salt

Add all dressing ingredients and shake – shake

 

Cooking method

If you have thick steak cuts just like mine, place steak in fridge for couple of hours just until hard, run a sharp knife to cut through the steak horizontally doubling each steak piece.

Once cut rub with pepper, I like the taste of black pepper so I completely covered it, you can add based on your preference. Marinade, cover and place in fridge overnight or 2-3 hours will be fine too.

marinate

once ready, heat griller, grill steak on high heat, 3 minutes each side for medium well, if you’re not sure if your steak is ready yet or not pink from the inside, cheat, cut through the thickest part and take a look.

 

Roasted potatoes

Cut potato each ½ cm wide, place on wax paper or foil, sprinkle black pepper, paprika, fresh herbs and olive oil, give a good mix making sure both sides are covered, place in oven at 180 C – 375 F for 20 to 25 minutes approximately.

1

 

2

 

IMG_3591

 

 

photo 1 (1)

 

photo 3 (1)

 

photo 4 (1)

 

P.s the roasted potatoes smell heavenly *heart break*

Hope you like it ! see you next post !

 

Chicken Fajita with rice

Chicken Fajita with rice

IMG_3281

Marinate chicken Overnight:

4 boneless chicken breasts

1 teaspoon paprika

½ teaspoon red pepper

1 teaspoon turmeric

¼ teaspoon cumin

½ tablespoon oregano

½ teaspoon sea salt

Sprinkle ginger powder

2 tablespoons olive oil

½  tablespoon apple cider vinegar

1 lemon juiced

Sprinkle lemon pepper (optional)

 - cover bowl of marinated chicken and place in fridge.

Mix seasonig

Mix seasonig

Rice ingredient:

1 ½ cup rice (Any kind)

1 onion – finely chopped

3 medium tomatoes – blended

2 garlic – crushed

2 tablespoons tomato pure

½ teaspoon turmeric

1 tablespoon paprika

½ teaspoon cumin

Salt

Pepper

3 cups Vegetable/chicken stock

blend tomatoes and onions saperately  to make your life easier

blend tomatoes and onions saperately to make your life easier

 IMG_3253

Side:

4 coloured bell peppers – thinly sliced

 IMG_3257

IMG_3258

Cooking method:

In a deep sauce pan cook garlic and onion until golden, stir in the rice for 2 minutes, add the blended tomato and cook for 2 minutes, then add in the puree as well as 3 cups of vegetable stock. Notice that the water should be 2 centimeters AT MOST above the rice, once simmered, cover and leave for 15-20 minutes on low heat.

On a heated griller, cook the marinated chicken 4-5 minutes on each side or until satisfied. On the same griller, add the leftover sauce from marinating the chicken and grill the bell peppers for a couple of minutes. Add olive oil, salt and pepper.

IMG_3265

IMG_3271

IMG_3275

Bon Appétit

Bon Appétit

Grilled Balsamic chicken breast

Grilled Balsamic chicken breast

Serves: 4

Ingredients:

For chicken:

1 garlic clove – crushed

1 lemon – juiced

2 tablespoons white vinegar

1-teaspoon fresh ginger – shredded

2 tablespoons balsamic vinegar

4 chicken breasts

Fresh mushroom – Optional

Salt and pepper

photo 1

 For Salad:

1 romaine lettuce

1/2 cup beans sprout

3 cucumbers 

1 large tomato

- chop all ingredients, mix and set aside.

Marinate chicken breast for few hours in lemon juice, vinegar, along with garlic, ginger, salt and pepper.

 

10 minutes before grilling the chicken breasts add in balsamic vinegar.

 

Heat the griller, add in breast, cook each side for 5 to 6 minutes, once cooked leave chicken for 2 minutes, meanwhile saute mushrooms in marinate sauce for about 2 to 3 minutes.

photo 4 (2)

top chicken breasts with mushrooms, you can have it with salad just like I did.

Salad Dressing : 

2 lemons – juiced

4 tablespoons of olive oil

dash of salt

photo 2 (2)

ENJOY

Hawai

Hawai

Pistachio Cream filled puff pastry

IMG_4446

Pistachio Cream filled puff pastry 

Ingredients – makes 2 dozens

Puff pastry roll

Crushed pistachio

4 tablespoons Simple syrup

1 tablespoon Butter

Simple sugar syrup – you can find the recipe under desserts – Semolina cake / Basbousa

Filling ingredient

½ cup milk

½ cup thick cream – قشطه / قيمر

½ teaspoon cardamom powder

2 tablespoons rosewater

3 tablespoons corn flour

3 tablespoons crushed pistachio

IMG_4445

How to make filling:

In a saucepan add corn flour, add cold milk stir to dissolve, add rest of the ingredients, and constantly stir on low heat until thickened.

IMG_4452

 To assemble:

Cut 2 ½ inch wide puff pastry, then cut across to form squares, fill squares with ½ tablespoon of filling and fold,

 IMG_4421

Repeat process for all,

IMG_4405

Brush top and bottom with butter, brush with syrup and place in oven at 200 C

IMG_4422

For 10 min to 12 min or until golden brown

 IMG_4424

Once taken out of oven, top with syrup and pistachio.

IMG_4442

IMG_4448

Enjoy 

Manarola, Cinque, Italy

Manarola, Cinque, Italy

Potato Mushroom Soup

Potato Mushroom soup

IMG_4437

Ingredients:

4 medium sized potatoes – peeled and quartered

2 medium onions – finely chopped

¼ teaspoon spices

½ teaspoon black pepper

100(g) mushrooms

50(g) butter

¾ cup fresh milk

¼ cup cooking cream

IMG_4441

Preparation

Fill ¾ of a deep saucepan, add in quartered potatoes and leave on medium high heat to boil for around 40 minutes.

 

Meanwhile suite onion with 2 tablespoons of olive oil and 25(g) butter  and add seasoning.

 

In another saucepan melt 25(g) butter, add mushroom, suite around 3 to 4 minutes then set aside.

 

Dissolve 1 cube of vegetable stock in 2-tablespoon warm water and set aside.

 

Once potatoes are cooked, add suited onions, vegetable stock, fresh milk, and cooking cream.

 

Use a hand blender to blend all ingredients in saucepan, until you get a smooth texture.

 

Add suited mushroom and leave to simmer on low heat for another 15 min – 20 min

Adjust salt and pepper to taste

Garnish with parsley

IMG_4386

 

 

 

IMG_4391

 

 

IMG_4387

 

IMG_4393

 

IMG_4396

 

IMG_4398

IMG_4404

 

IMG_4440

 

IMG_4434

 

One word: RAHEEEEEEEEEB 

Bl3afyah see you next post

image

Rangineh

Rangineh

 IMG_4344

Ingredients:

1 cup white flour

¾ cup butter

2 cups soft dates ( رطب)

1/4 cup wallnuts

1-tablespoon coconut flakes

1 teaspoon cinnamon powder

Preparation:

IMG_4296

 Deseed dates and replace with half a walnut.

IMG_4298

In a saucepan melt butter, add flour and stir, keep stirring constantly until batter turns golden brown, around 8 to 10 minutes on high/medium heat.

IMG_4306

Once ready carefully spoon batter onto dates, be extra careful you might burn hand!

IMG_4313

Sprinkle 1 teaspoon cinnamon and coconut flakes.

IMG_4342

Leave at room temperature to cool – 15 minutes

IMG_4346

Serve with tea

Jamaica

Jamaica