Archive : January 2019

Oven Baked Salmon with Veggies

• Rita Feghaly Moussa
• January 13, 2019

Ingredients:

For each piece of Salmon filet, you would need:

Baking Paper

One small onion cut in circles (or a potato)

Two tablespoon of roughly chopped spinach (or swiss chard)

One tablespoon of thinly chopped fennel

One teaspoon of freshly chopped dill

One small smashed garlic

Two pieces of sun-dried tomatoes thinly sliced

Two pieces of caperberries

One tablespoon of toasted sesame seeds

One teaspoon of turmeric powder

1/4 teaspoon of black pepper powder

1/4 teaspoon of dried herbs

1/4 teaspoon of grated lemon rind

1/2 a lemon’s juice

One tablespoon of olive oil

Salt to taste 

Method:

Preheat the oven to 200 degrees Celsius, cut and prepare all the vegetables. Place the onion rings in the middle of the baking paper, put the salmon piece on top, sprinkle with lemon juice, salt, spices and herbs. Cover with the vegetables then add the sesame seeds and the caperberries on top.

Close the baking paper well, cook in the oven until it’s done (20 min should be enough). Don’t over cook.

Take out from the oven, discard the baking paper, and add the olive oil on top. Can be served with roasted potatoes and/or a fresh salad of your choice.

Enjoy!

Winter Soup

• Rita Feghaly Moussa
• January 9, 2019

Ingredients:

One chopped onion

Two chopped garlic cloves

One chopped celery stick

One small carrot peeled and chopped

One cup of peas

One cup of green beans

One cup of peeled and chopped sweet potatoes

One cup of cauliflower 

Two tablespoons of chopped fennel

Two tablespoons of chopped leek

Two tablespoons of chia seeds

One tablespoon of mixed dried herbs

One tablespoon of turmeric

One teaspoon of black pepper

One tablespoon of cinnamon

One teaspoon of mixed spices

Two cups of tomato purée (passata)

Two cups of organic home made chicken broth (search for the recipe in my pages)

Boiled water (around 2 L)

2 cups of gluten free pasta of your choice 

Organic olive oil

Chopped parsley and roasted pumpkin seeds for garnish

Method:

Wash, peel when necessary and chop small all the vegetables.

Bring the water and the stock to boil, add the spices, the herbs, then the vegetables. Let them boil for 15 min. Add the pasta, and let them boil again on medium heat for a maximum of 10 min, stirring occasionally. Turn off the heat, drizzle with olive oil, season with salt and pepper, serve with chopped parsley and roasted pumpkin seeds.

Enjoy!

Refreshing Salad

• Rita Feghaly Moussa
• January 6, 2019

Ingredients:

Romaine Lettuce

Roma Tomatoes

Shredded Carrots

Red Bell Pepper

Few Raw Cashew Nuts

Few Dried Cranberries 

Few Roasted Pumpkin Seeds

Toasted White and Black Sesame Seeds

Olive Oil

Lemon Juice

Himalayan Salt

Method:
Wash, cut and mix all the vegetables, decorate with the cashew nuts, the cranberries and the roasted pumpkin seeds, sprinkle with toasted white and black sesame seeds. Season with Himalayan salt, olive oil and lemon juice.

Enjoy!