Month: January 2012

Lemon Garlic Shrimp

categories: 500 Calories or Less, Posts, Recipes, Seafood

Lemon Garlic Shrimp Recipe
Ingredients
1 lb shrimp (I used pre-cooked, tail-off)
salt and pepper to taste
1/4 cup egg substitute (egg beaters)
1/3 cup Italian seasoned breadcrumbs
Garlic Podwer, to taste
Lemon Pepper, to taste
Dried Oregano, to taste 
Cooking spray 
Chopped Parsley and Lemon wedges for garnish
Directions:
Preheat oven to 450°. Spray a baking sheet with cooking spray.
Put the egg beaters in one bowl.
Mix Breadcrumbs with Garlic Powder, Oregano and Lemon Pepper and place in another bowl.
dip each shrimp in the egg mixture, then dip in the breadcrumbs and place on a baking sheet.
Spray the top of the shrimp with cooking spray. Bake for 10-15 minutes
Serve with Lemon Wedges and chopped parsley.
Servings: 4
Nutrition Information: Cals 137. Carbs 8g. Fat 1g. Protein 24. Sodium 642mg. Sugar 1g.

Fattoush [Arabic Salad]

categories: 500 Calories or Less, Arabic Food Made Easy, Posts, Recipes, Salads

 

 

Fattoush has become my Tayta’s favorite salad in recent days. I don’t blame her. It’s a pretty simple salad with tons of flavor. At my parent’s house, we’d usually have Fattoush everyday in Ramadan preceded by lentil soup. I could seriously make a meal out of Fattoush. They two key ingredients: Garlic and Pita Bread. Yes, pita bread. They serve as Arabic-style croutons with much less fat.

The original recipe calls for frying up the pita bread. However, my mother, and Tayta both have been baking their pita bread for Fattoush since as long as I can remember. We’d only get the fried ones for a special treat, namely when my mom hosted her dinner parties.

Fattoush Recipe

Ingredients

1 Large Pita Bread, cut into 1-inch squares
3 Green Onions, chopped
Romaine Lettuce
1 large Tomato
1 Cucumber
Vinegar, to taste (I’d say a couple tablespoons, if not more)
4 cloves Garlic, smashed
1 tablespoon Sumac
1-2 tablespoon Olive Oil
Sea Salt, to taste
 

Directions

Preheat oven to 400 degrees.
Place pita bread pieces on a baking tray and bake for 10-15 minutes, until hardened.
Mix together the vegetables.
Then add the garlic, olive oil, vinegar, salt and sumac.
Top the salad off with the pita bread.

 

Servings: 4

Nutrition Information: Cals 95. Carbs 11. Fat 5. Protein 2g. Sodium 108mg. Sugar 2g.

 

 

Chicken Shawirma

categories: 500 Calories or Less, Arabic Food Made Easy, Chicken, Posts, Recipes

Chcken-Shawirma

 

The best chicken shawirma I’ve ever had was in Amman, Jordan. Back when we used to spend our summer vacation abroad, my sister and I would make our way to our then favorite spot Al-Daya’a (I’m sure there are newer places that have set up shop). It was amazing – 4 or 5 years ago. Tender chicken, wrapped in warm pita bread stuffed with turnips and garlic sauce. The garlic sauce is something I won’t forget. But it wasn’t special to Al-Daya’a. Every shawirma and Kabob place had this magical sauce – a sauce that goes with all meat and perfect for dipping your fries. Well, I found a really easy way to create that same garlic sauce taste.

Chcken-Shawirma

All of a sudden, I was craving some chicken shawirma. And while Washington, DC is not short of shawirma shops like Shwarma King, Shawarma Spot, and DC Shawarma Food Truck, I wanted to make it at home and in enjoy it in the comfort of my warm home without having to battle city traffic.

Adapted from Mama’s Lebanese Kitchen

 

Print
Chicken Shawirma

Yield: 2 servings

Ingredients

  • 1 lb -1.5lbs of thinly cut skinless boneless Chicken Breast
  • 1/4 cup of Lemon Juice
  • ¼ -1/2 teaspoon of crushed Thyme
  • 1/2 teaspoon of Paprika
  • 2 tablespoons of Plain Nonfat Yogurt
  • 1 1/2 tablespoons of Vinegar
  • 4 crushed Garlic Cloves
  • 1 tablespoons Vegetable Oil
  • 1/2 tablespoon of Salt

Instructions

  1. Mix all ingredients together and marinate the chicken overnight in the fridge.
  2. Using a Panini grill, grill the marinated chicken for 15 minutes, or until done.
  3. Serve rolled in pita bread with pickled turnips and Garlic Sauce.
    4. Easy Garlic Sauce Recipe: Mix together 3 cloves Garlic, smashed, 1/2 cup Nonfat Plain Yogurt, and Sea Salt to taste.

Notes

Nutrition Information: (With ½ Large White Pita Bread) Cals 388. Carbs 24g. Fat 10g. Protein 50g. Sodium 754mg. Sugar 5g.

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Fish Lasagna

categories: Pasta, Posts, Recipes, Seafood

Bet you’ve never heard of fish lasagna before this blog post. Well, this isn’t your average red-sauce, ground beef lasagna. It’s so much better. It basically consists of tilapia, lasagna noodles, lots and lots of cheese and a creamy alfredo sauce. This recipe is brought to you by my mother. It’s one of my favorite dishes from home. And I just found out – the day I recreated this dish – that it’s one of my mother’s own creations.

 

 
 
 
 
 
 
 
 
 
Mom’s Fish Lasagna Recipe
 
Ingredients
2 jars Light Creamy Alfredo Sauce
9 Lasagna Noodles
2-3 Tilapia Filets
2 tablespoons I can’t Believe It’s not Butter
1 tablespoon Olive Oil
Sea Salt, to taste
Lemon Pepper Spice
Mozzarella Cheese, to taste
Grated Parmesan Cheese, to taste
 
 
Directions
Rub each tilapia filet with butter and lemon pepper sauce, then broil for 15 minutes until flaky
Meanwhile, boil the lasagna noodles with olive oil and sea salt
Once the lasagna noodles are done boiling, lay flat onto paper towels to dry. 
Break the tilapia into pieces.
Layer the Lasagna in a baking dish as follows: Alfredo Sauce, Noodles, Tilapia, Alfredo Sauce, Mozzarella, Parmesan – Noodles, Tilapia, Alfredo Sauce, Mozzarella  Parmesan – Noodles Tilapia, Alfredo Sauce, Mozzarella, Parmesan. Don’t put tilapia over the top layer of noodles. Just use Mozzarella and  Parmesan Cheese. 
Cover with aluminum foil and bake for 30 minutes. 
Remove the foil and bake for an additional 20-30 minutes to melt the top layer of cheese. 
 
 
 
 
Servings = 6-8
 
Nutrition Information: Cals 347. Carbs 23g. Fat 19g. Protein 24g. Sodium 938mg. Sugar 2g.

Stuffed Green Peppers

categories: Posts, Recipes, Vegetables & Sides

 

Stuffed-Green-Peppers

I found out that the trick to Arabic food, and stuffing specifically is that you can pretty much stuff anything using the same simple stuffing recipe – tomatoes, peppers, grape leaves, cabbage, potatoes – you name it, we stuff it.

Stuffed-Green-Peppers

And you won’t believe how easy it is to make this all-purpose stuffing. So, how does it work exactly? Well, basically it means that everything you stuff has an Arabic taste to it. Which in my opinion is delicious. Stuffed Green Peppers are super easy to make – done in under an hour.

Print
Stuffed Green Peppers

Ingredients

  • 2 Green Peppers
  • ½ lb Ground Lean Beef
  • ½ Onion, chopped
  • ½ teaspoon Allspice
  • Salt
  • Pepper
  • Lemon Juice
  • ½ can Tomato Paste
  • 1 espresso-sized cup Lemon Juice
  • Olive Oil
  • Water to taste

Instructions

  1. Heat oil in a medium-sized pan, add onion and cook until translucent.
  2. Add ground beef.
  3. Add Allspice, salt and pepper and brown the meat.
  4. In the meantime, cut open two green peppers, removing the seeds. You can discard the tops.
  5. Once the meat is browned, spoon the mixture into each green pepper.
  6. Mix together tomato paste, lemon juice and water and pour into a baking dish.
  7. Carefully place each stuffed pepper into the baking dish and cover with aluminum foil.
  8. Bake at 350 degrees for 40 minutes.

Notes

Nutrition Information: Cals 371. Carbs 11g. Fat 28g. Protein 24g. Sodium 60mg. Sugar 5g.

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