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Serves 3

1 can of tuna in water
1 cup of chopped tomatoes
1 cup of mixed frozen vegetables
1 cup of milk (or cream)
3 cups of cooked pasta (Penne or Fusilli)
1 small chopped onion
1 chopped clove of garlic
2 tablespoons of olive oil
1 tablespoon of Italian mixed herbs
1 tablespoon of fresh or dried basil
Some fresh chopped cilantro
Salt and pepper
Parmesan cheese

In a pan, add olive oil, onions and garlic, salt and pepper, let it cook for one minute then add the tomatoes, Italian herbs and basil then add the thawed frozen vegetables and let them cook for about 2-3 minutes. Add the milk or cream and drained tuna. Meanwhile cook the pasta. When the vegetables are cooked toss the cooked pasta and mix all together. Serve with parmesan cheese on top and fresh cilantro.

About 4-6 servings

2 and a half chopped apples
1 cup of sugar
1/4 spoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1 egg beaten
1 cup of flour
1/4 cup vegetable oil
1/2 cup crushed walnut

Mix apples with sugar and let it sit for half an hour.
Mix the egg, oil, salt, spices, flour, baking soda, few drops of vanilla, nuts, then the apples. I used the regular baking pan that I use for banana bread or any cake. Bake for 30-35 minutes, in a 350 degrees oven. You may serve with powdered sugar on top.
PS: It will stay a bit moist when it comes out of the oven until it completely cools.

Serves 2

2 eggs
1/2 cup of broccoli
1 small onion
1 small tomato
1/2 a bellpepper
1/4 cup of grated cheese (of your choice)
1/2 teaspoon of cumin
1 teaspoon of olive oil
Salt & pepper

Dice all the vegetables, and in a non-stick pan start adding the olive oil, onions then the rest of the vegetables. Whisk the eggs then add, and mix them all together. Add the cumin, salt and pepper then the cheese.
Serve with pita bread.

Serves 3-4

1 eggplant
1 big onion sliced
3 cloves of garlic, sliced
1 can of cooked chickpeas or garbanzo beans
2 cups of canned cut tomatoes along with the juice
1 tablespoon of tomato paste
1 cup of water
Olive oil
1 tablespoon of all spice (or 7 spices)
Salt and pepper

Take most of the skin of the eggplant by peeling it, leave some stripes and slice it into medium slices. Add salt and pepper, brush it with olive oil and bake it until it's half cooked. Meanwhile, cut the onion in half and slice it, medium slices too not too thin and add to a pan, sprinkle olive oil, some salt and pepper and let it cook until golden, then add the garlic and tomatoes. let all cook until tomatoes are tender then add the allspice, tomato paste and a cup of water and cook on low heat for 10 minutes. Now add the chickpeas, mix all together then add the eggplant and let them simmer for another 8-10 minutes. Voila!

Tip: A lot of people still fry the eggplant (half way) and let them drain on a paper towel then add it to the mix. However, I bake them for less calories, but what I do also is after I take them out of the oven, in a non-stick pan I add some olive oil and add the eggplant to brown them a little bit. This gives them a wonderful flavor, color and texture.

For those who like to fry the eggplant, don't forget to sprinkle salt on those slices and let them drain their water half an hour at least before you fry them so they don't absorb a lot of oil.

Serve with any green salad.

Servings 1-2

1 small eggplant
1 small tomato
1 small bellpepper
1 to 2 scallions (or any kind of onions)
1 clove of garlic minced
Some chopped parsley
Juice of a small lemon and some olive oil
Salt & pepper

Put the whole eggplant as is, (only cut and remove the stem from the top), on a baking sheet and bake it. You'll notice when it's done that the juice came out on the baking sheet and the skin is almost toasted and it becomes soft when you punch it with a knife.
Let it cool for a bit then cut it in half and remove the skin; just cut it roughly into pieces and put it in the salad bowl, it's ok if it has some juice still. Then chop or dice the rest of the ingredients and add them as well. Finally, add the salt, pepper, lemon juice and olive oil.

Serves 2-4
1/2 pound of fresh Green beans
1 onion, diced
2 cloves of garlic, sliced
1 1/2 cup of canned diced tomatoes
1 teaspoon allspice
1 tablespoon of tomato paste
olive oil, salt and pepper

For the Rice:
1 1/2 cup of rice
1 teaspoon of butter and a dash of salt

In a pan, add onions, olive oil (I usually eyeball, just enough to coat the onions), dash of salt and pepper, cook for a couple of minutes then add the garlic, green beans, let them cook for few minutes then add the tomatoes, and keep cooking for another few minutes then add 1 tablespoon of tomato paste and water enough to cover what's cooking. Let it all simmer until the beans are cooked. Meanwhile, in another pan, add 1 teaspoon of butter, then add the rice, when the butter coats the rice, add 3 cups of water (or according to directions) and let it simmer.
Serve with any kind of salad.

PS: This recipe is good also if you add meat to it (cubes or minced), if you wish to do so, add the meat with the onions then continue the recipe.

Zaatar is one of my favourite spice or herb or condiment or whatever you wish to call it. Man'oushi pies (Zaatar pies) are a Lebanese specialty, whether for breakfeast or as an appetizer. But if you are craving one and pie crust or dough is not ready why not replace it with a slice of bread like I did!
All you have to do is mix it with olive oil and spread it on the sandwich and toast it for a bit and voila!
I also had one with cream cheese and just sprinkled some zaatar on top, mmmmmm!!!

P.S: This Zaatar mix can be found in Middle Eastern stores. It is mixed with sumac and sesame seeds.


authorHello, my name is MAG. I've been running this blog since 2007.
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