PHOLOURIE

Here’s a simple but delicious pholourie recipe, whenever i feel homesick, this is my go to snack ๐Ÿ™‚

INGREDIENTS

  • 6 cups flour
  • 2 cups split peas powder
  • 2 packs yeast
  • 2 tsps salt (or to taste)
  • 2 tsps saffron powder
  • 4 tsps minced bandania (or cilantro)
  • 2 tsps minced garlic
  • minced hot pepper (to taste)
  • warm water
  • vegetable or canola oil for frying

DIRECTIONS

1. Mix the first 8 ingredients together and add the warm water until you get a semi firm dough

2.Then cup your hand and beat air into the dough

3. Let rest for 30 mins

4. Heat about 1 inch of oil over medium high heat

5. Drop rounded dough by the tbsp into oil and fry until golden

6. Serve with all your favorite condiments, tamarind sauce, mango chutney and pepper sauce.

TIP : Its much easier to use a small to medium cookie scoop to form the pholourie into round balls

CITRUS CAULIFLOWER RICE

Hey guys! I’ve been testing some healthier recipes that I’ve found in books and online. Today’s experiment was cauliflower rice! I hate cauliflower, but this actually had a nice taste ๐Ÿ˜๐Ÿ˜๐Ÿ˜‹

INGREDIENTS:
  • 1 large head fresh cauliflower (about 2-3 pounds)
  • 2-3 tablespoons ghee (for cooking & flavoring) *you can also try butter or flavored coconut oil*
  • 1/2 medium onion, diced (about 1/2 cup)
  • 1 clove garlic, minced (about 1 teaspoon)
  • 1/2 teaspoon Aleppo pepper (or crushed red pepper flakes)
  • zest from 1 lemon (about 1 tablespoon)
  • 2 teaspoons lemon juice (I used 1 1/2 tbspsย โ™ฅ๏ธ lemon)
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 cup fresh parsley leaves, minced (about 2 tablespoons)
DIRECTIONS:

  1. Prep the cauliflower. Break the cauliflower into florets, removing the stems. Place the florets in the food processor bowl and pulse until the cauliflower looks like rice. This takes about 10 to 15 one-second pulses. You may need to do this in a few batches to avoid overcrowding (which leads to mush).

2. Cook the aromatics. Place 2 teaspoons ghee in a large, nonstick skillet and heat over medium-high, about 3 minutes. Add the onion and cook until itโ€™s translucent, about 5 minutes. Add the garlic and Aleppo pepper and stir-fry until fragrant, about 30 seconds

 

3. Finish it up. Add 1-2 tablespoons ghee to the pan, along with the cauliflower, lemon zest, lemon juice, salt, and pepper. Stir everything together and sauteฬ until the cauliflower is tender, about 5-7 minutes. Stir in the parsley, try a bite, then add more salt and pepper, if necessary.

 

MIX IT UP!

Replace the lemon zest & juice with lime and swap in cilantro instead of parsley.

Keep the lemon and replace the parsley with fresh or dried rosemary.

Meal prep fajita bowls: citrus caulifower rice, chicken, peppers and onions, guacamole, pineapple chow

AVOCADO SALAD

I stumbled across three recipes today and they all looked so delicious that I had to try it! I’ve been trying to eat healthier and I’m on the search for easy and delicious recipes. I ate this salad for dinner with turkey that I seasoned with spicy taco seasoning mmmhmmmm!

Here’s the recipe

1 lb Roma tomatoes

 1 English cucumber 

1/2 medium red onion, sliced 

2 avocados, diced 

2 Tbsp extra virgin olive oil or sunflower oil 

Juice of 1 medium lemon (about 2 Tbsp)

 1/4 cup (1/2 bunch) cilantro, chopped

1 tsp sea salt or 3/4 tsp table salt 

1/8 tsp black pepper 

DIRECTIONS 

Gently stir all the ingredients together, add the salt and pepper just before serving.

AU GRATIN POTATOES

Au gratin potatoes is an easy dish that goes with almost anything! The ingredients are cheap and you probably already have them in your pantry or fridge! This is a slightly lightened version *so I can eat a little more of it yay me!*. Give this a try if you’re bored of the same old mashed potato as a side every week. *I still love you mashed potatoes, you complete me!* ๐Ÿ’•

We had this yummy cheesy potato dish with cajun grilled salmon and roasted garlic asparagus! ย Here’s my salmon stealing superhero Hailey โค ๐Ÿ˜€DSC_6107

INGREDIENTS

    • 1 tablespoon butter
    • 1 medium onion, thinly sliced
    • 1 -2 tablespoon flour
    • 2 cupsย low fat milk
    • 2 lbs potatoes, thinly sliced
    • 2 cups shredded low-fat cheese ( I use extra sharp cheddar and mozzarella)
    • 1 teaspoon salt
    • 1โ„4ย teaspoon black pepper
  1. DIRECTIONS
  2. Heat oven to 375 degrees.
  3. Thinly slice potatoes (I used my food processor, I love that thing)906709_10155507786105431_3595937942901911516_o
  4. Coat a 2-quart baking dish with cooking spray.
  5. Melt butter in a large frypan over medium heat; add in onion and cook stirring occasionally until onion begins to brown (about 5 minutes).11206619_10155507786060431_8762224442090326059_o
  6. Stir in flour, then slowly add in milk.
  7. 11194409_10155507786475431_6884644291803507043_o
  8. Add in potatoes; stir to mix; bring to a boil.
  9. Stir in 1 cup cheese, salt and black pepper.11148832_10155507786470431_6750918319184762305_o
  10. Pour mixture into prepared baking dish then spread out.
  11. Bake for 1 hour uncovered.
  12. After 1 hour cooking time cover with foil and continue to bake another 20 minutes more.
  13. 11165047_10155507786490431_801498758716641130_o
  14. Change oven to broil heat.
  15. Sprinkle the remaining cheese over potatoes and broil 6-inches from heat until the cheese is golden (about 1-2 minutes).10854295_10155507786915431_1677532549819606027_o
  16. Cool 5 minutes before serving
  17. 11194505_10155507786975431_2510220217835346557_o