Category : Recipes

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!

Swiss Chard and Lentil Soup

• Rita Feghaly Moussa
• August 2, 2018

Swiss Chard and lentil soup

Ingredients:
One cup of lentils washed and drained
1 medium onion finely chopped
2 smashed garlic
1 medium carrot washed, peeled and cut into small cubes
1 small sweet potato washed, peeled and cut into small cubes
1 small potato washed, peeled and cut into small cubes
2 small courgettes, washed and cut into small cubes
10 cups of Swiss chard washed, and roughly chopped
3 liters of water
Lemon juice, salt, pepper and olive oil to taste.

Method:
Simply put all the ingredients in the water, except the Swiss Chard, the lemon juice and the olive oil. Let them boil, then cover and reduce the heat to medium low.
When the vegetables are cooked, add the Swiss chard, let it simmer for around 10 minutes, then turn off the heat and add the lemon juice, the olive oil, adjusting the salt and pepper too to your own taste.
Enjoy!

Simple shrimp quinoa salad

• Rita Feghaly Moussa
• June 27, 2018

Ingredients:

• 4 cups of cold cooked quinoa
• 200g of peeled, clean and grilled marinated shrimps (recipe below)
• 2 carrots cut in small cubes
• 1 red pepper cut in small cubes
• 1 small green chili, finely chopped (optional)
• 1 cup of baby spinach coarsely chopped
• 1/4 cup of chopped parsley
• 1/4 cup of chopped scallions (green onion)
• 1 tablespoon of lemon pieces cut very small
• 1 smashed garlic clove
• 1 teaspoon of fresh grated ginger
• 2 tablespoons of toasted sesame seeds

Method:

Grill the shrimps and set them aside.

Mix all the ingredients, add the sauce and mix again, add the shrimps and mix for the last time.

Serve immediately.

Sauce:

Lemon juice, olive oil, salt and dry oregano

Shrimp’s marination:

2 garlic cloves smashed, 1 tablespoon of tomato paste, 1 tablespoon of freshly grated ginger, 1/2 cup of lemon juice, 2 tablespoons of tamari sauce,  1/2 cup of olive oil, black pepper. Marinate over night.

Enjoy!

Mussels in garlic lemon and olive oil sauce

• Rita Feghaly Moussa
• June 9, 2018

Ingredients:

• 500 gr of fresh mussels (washed and drained)
• 4 tbsp of olive oil (divided in half)
• 1 tbsp of butter
• 1 cup of lemon juice
• 1/4 cup of white wine (optional)
• 1 small onion finely chopped
• 6 small cloves of garlic finely chopped
• 2 tbsp of diced carrots
• 2 tbsp of chopped celery
• 1 tbsp of diced red pepper
• 1 tbsp of chopped fennel
• 1 tbsp of chopped leek
• 1 tsp of chopped fresh chili pepper
• 1 tbsp of fresh thyme (more to garnish)
• 3 tbsp of chopped parsley
• salt and pepper

Method:

Sauté the onion, garlic, carrots, celery, red pepper, fennel, leek and chili pepper, in 2 tbsp of olive oil until tender, then  add the mussels, the lemon juice, the wine and the thyme, mix well, cover and let them steam for 10 to 15 min, or until all the mussels open, over moderate heat.

When it’s done,  add the butter, the 2 tbsp of olive oil, the parsley, mix well and season with salt and pepper. Enjoy!

Potatoes and Beef Ragoût

• Rita Feghaly Moussa
• May 13, 2018

Potato and beef ragoût

Ingredients:

1kg of potatoes, washed, peeled and cut into cubes
250 gr of organic or grass fed minced beef
3 garlic cloves smashed with 1/2 tsp of Himalayan salt
2 onions chopped finely
1 warm cup of organic beef broth
2 cups of organic passata
1 tbsp of tomato paste, diluted In 2 cups of warm water
4 tbsp of fresh coriander roughly chopped
2 tbsp of roasted pine seeds
2 tbsp of chia seeds
1 tbsp of turmeric powder
1 tsp of cracked black pepper
1 tsp of cinnamon
1 tsp of mixed pepper
1 tsp of dried coriander
1/2 tsp of cumin powder
1/2 tsp of nutmeg powder
1/2 tsp of cloves powder
3 tbsp of organic olive oil

Method :

Heat the pan, add 3 tbsp of water, as soon as it starts bubbling, add the onions, followed by the garlic, after a minute, add the pine seeds, mix them well, then add the meat followed by all the spices, mix well again, turning for around 7 min on medium heat. Now that the meat is done, throw in the potatoes, the cup of passata, the diluted tomato paste, the chia seeds and the dried coriander, turn them few times to blend the flavors well, then add the broth, cover, reduce the heat to low, and let it simmer until the potatoes are done, stirring frequently. When it’s done, adjust the salt and pepper, turn off the heat, then add the fresh coriander and the olive oil. Stir few times then serve warm with brown organic rice on the side, and a green salad with organic apple cider and olive oil dressing.

Enjoy!

Grilled Marinated Chicken

• Rita Feghaly Moussa
• May 9, 2018

Serving:

2 persons

Ingredients:

• 4 Organic chicken breasts
• 1 teaspoon of smashed garlic
• 1 tablespoon of tomato paste
• 1 teaspoon of cinnamon
• 1 teaspoon of chopped fresh tarragon (or dry)
• 1 teaspoon of chopped fresh thyme (or dry)
• 1 teaspoon of freshly grated lemon
• ½ teaspoon of dry mint
• ½ teaspoon of black pepper
• ½ teaspoon of freshly grated ginger
• 2 tablespoons of olive oil
• 4 tablespoons of freshly squeezed lemon juice

Method:

Mix all the ingredients well. Marinate the chicken pieces overnight. Heat the grill and cook until done, discarding the marinade. Or heat the oven and bake with the juices, uncovering 10 min before it is done.
Serve with brown rice, and your favorite steamed vegetables.

Enjoy!

Baked Salmon

• Rita Feghaly Moussa
• April 16, 2018

Creamy Kale Cold Soup

• Rita Feghaly Moussa
• April 13, 2018

Ingredients:

6 cups chopped kale, stems removed
3 garlic cloves smashed
1 onion chopped
2 potatoes cut into small cubes (or 1 sweet potato)
1 litre of water
1 cup of bone broth (or vegetable stock)
2 tbsp of milled flax seeds
2 avocados peeled and chopped into chunks
2 tbsp of organic olive oil
1 tbsp of dry mint
1 tsp of dry parsley
1 tsp of dry oregano
1 tbsp of turmeric powder
1 tsp of ground black pepper
1 tsp of cinnamon powder
1 tsp cayenne chili (optional)
Salt and pepper to taste

Method:

Boil the water then add the stock, the onion, garlic and potatoes, let them simmer for 20 min. Add the kale, herbs, spices, flax seeds, salt and pepper, let them boil for 10 min. Remove from heat.
Mix the soup in a blender, with the avocados and the olive oil. Adjust the salt and pepper to your liking.
You can enjoy it hot or cold. It is a very nutritious and filling soup.

Enjoy!