Eating healthy food is very important for everyone of us . Most of us Muslimas dedicate our lives to our families .So we have to be extra concerned what our family members are eating ,what our children are eating and how healthy it is .
I personally don't like spending too much time on the kitchen .I enjoy doing other things ,especially spending more time on studying my religion or doing my hobbies ,but I do enjoy cooking also .
I prefer to be organazied with food ,this way cooking doesn't keep me busy ,or doesn't take my entire day on cooking and cleaning .
I prefer to plan what to cook for the whole week .I choose the recipes or write down what I will make and put things that we need to buy in a grocery list .
Ok these are few recipes I would like to share with you and this is something I'm planning to make this week inshaAllah
Recipes taken from http://www.delish.com/
Spanish Chicken and Rice
Total Time: 1 hr
Prep Time: 35 min
Cook Time: 25 min
Oven Temp: 350
1 tablespoon(s) olive oil
8 bone-in chicken thighs, skin removed
1/2 teaspoon(s) salt
1/4 teaspoon(s) coarsely ground black pepper
2 medium green peppers, cut into 1/2-inch pieces
2 clove(s) garlic, crushed with press
1 large onion, chopped
1 tablespoon(s) paprika
2 can(s) (14 1/2-ounce) diced tomatoes
1 can(s) (14- to 14 1/2-ounce) chicken broth
3 cup(s) water
2 1/2 cup(s) long-grain white rice
1 package(s) (10-ounce) frozen peas
1 cup(s) salad olives or coarsely chopped pimiento-stuffed olives
Preheat oven to 350 degrees F. In 5- to 6-quart Dutch oven, heat oil on medium-high until hot. Sprinkle chicken all over with salt and black pepper; cook, in 2 batches, about 6 minutes per batch, until lightly browned on both sides. With tongs, transfer chicken pieces to small roasting pan (13" by 9") or jelly-roll pan (1 1/2" by 10 1/2").
Cover roasting pan with foil and bake chicken 25 to 30 minutes or until juices run clear when thickest part of thigh is pierced with tip of knife.
Meanwhile, in same Dutch oven, cook green peppers, garlic, and onion about 10 minutes or until vegetables are tender, stirring occasionally. Stir in paprika and cook 30 seconds. Add tomatoes with their juice, broth, water, and rice; heat to boiling on high. Reduce heat to low; cover and simmer 10 minutes. Stir in frozen peas and olives.
Grease two 2- to 2 1/2-quart glass or ceramic baking dishes. Spoon half the rice mixture into each prepared baking dish. Carefully tuck thighs into hot rice mixture. Cover and bake one dish 25 minutes or until rice is tender and most of liquid is absorbed. Fluff rice to serve. Meanwhile, prepare second baking dish for freezing (see Thawing and Reheating Tips).
Instead of Dutch oven you can use normal pan.
Mediterranean Tuna-Noodle Casserole
Serves: 8 Edit
Total Time: 55 min
Prep Time: 35 min
1/3 cup(s) olive oil, plus more for baking dishes
Coarse salt and ground pepper
1 pound(s) wide egg noodles
2 red bell peppers (ribs and seeds removed), thinly sliced
1/2 cup(s) all-purpose flour
5 cup(s) whole milk
4 can(s) (6 ounces each) tuna in olive oil, drained
1 can(s) (14 ounces) artichoke hearts, drained and thickly sliced
5 scallions, thinly sliced
1/2 cup(s) finely grated Parmesan
Preheat oven to 400 degrees. Lightly oil two 8-inch square (or other shallow 2-quart) baking dishes. In a large pot of boiling salted water, cook noodles until 2 minutes short of al dente; drain, and return to pot.
Meanwhile, in a 5-quart Dutch oven or heavy pot, heat oil over medium. Add bell peppers; season with salt and pepper. Cook until crisp-tender, 4 to 6 minutes. Add flour and cook, stirring, 1 minute. Gradually add milk, stirring until smooth. Cook, stirring occasionally, until mixture comes to a simmer.
Remove from heat; add mixture to noodles in pot, along with tuna, artichoke hearts, and scallions. Season with salt and pepper, and toss. Divide between prepared baking dishes, and sprinkle with Parmesan. Bake until golden and bubbling, about 20 minutes
Please share your recipes and cooking ideas .Leave your comments and subscribe to a blog !!!