Rukhsar's "I Can't Believe There's No Meat" Buffalo Cauliflower Bites

1. Cut up cauliflower head into pieces or use frozen pieces defrosted 
2. Toss cauliflower pieces in flour
3. Dip floured pieces in a beaten egg
4. Prepare a mixture of bread runs, garlic powder, paprika powder, and some salt and pepper. Toss egged pieces into breadcrumb mix and put into a lined baking tray
5. Bake pieces in 350 degrees for 20 minutes
6. Melt some butter or coconut oil and add Buffalo sauce (franks red hot sauce
7. Toss done cauliflower with hot sauce mixture 
8. Serve with celery, carrots, and ranch 

Rukhsar's Awesome Breakfast Hash

1. Cook store-bought hash browns
2. in a pan, cook onions, red peppers, green peppers, and turkey bacon
3. toss in cooked hash browns and add salt, pepper, garlic powder, and paprika 
4. mix well and create 2-3 holes in the pan
5. crack whole eggs in the holes
6. bake in oven for 5 min, or until eggs are cooked to desired
7. add cheese and melt in oven for 2 more minutes if you want

Rukhsar's Easy Peasy Fried Rice

1. use next day or already cooked rice
2. in a pan, spray pam and scramble eggs. put on the side
3. coat pan again with pam and add onions and garlic
4. add frozen veggie mix (or fresh veggies of carrots, peas, beans, corn)
5. once cooked, add rice and eggs into the pan and mix
6. add salt, pepper, and some soy sauce

Rukhsar's Magnificent Bulgogi Beef Lettuce Wraps

1. Cut up beef steak pieces in a bowl with ¼ of a thinly sliced onion and some green onions

2. Make marinade: 1/3 cup soy sauce, 3 tablespoons white sugar, 2 tablespoons sesame seeds, 3 cloves of garlic, 1 tablespoon sesame oil, ¼ teaspoon red pepper flakes, ¼ teaspoon ginger, and 1/8 teaspoon black pepper

3. Mix in marinade with beef and onions and marinate for a minimum of 1 hour

4. While beef is marinating, prepare lettuce wraps and fillings: any lettuce of your choice (I use romaine), and any fillings, such as cucumbers, carrots, Asian pears, etc.

5. Once beef is done marinating, cook in batches to desired doneness (I like around medium rare)

6. Once all the beef is cooked, add remainder of marinade to the pan on low heat and add cornstarch to thicken

7. Add beef in and toss, garnish with more green onions

8. Assemble the wraps

Rukhsar's Amazing Udon Stir Fry

1. Fill bowl with hot water and soak udon noodles until they start to separate. Use a fork to separate if needed. Drain and rest on the side

2. Cook two carrots (chopped up matchstick style), ½ onion, mushrooms, peppers, green onions, or any other veggies you want to add in 1 tablespoon of olive or sesame oil

3. Make sauce in a bowl: 1-2 teaspoons Asian chilli garlic sauce, 2 teaspoons rice wine  vinegar, ¼ cup soy sauce, 1 teaspoon sesame oil, 2 tablespoons brown sugar, 2 cloves of garlic, and 1 tablespoon of ginger

4. Once veggies are tender, add udon noodles and stir

5. Mix in sauce and cook low heat for 3 minutes

6. Add spinach and cook until tender

Serve

Rukhsar's Veggies with Spicy Thai Peanut Sauce

Ingredients:

• broccoli
• carrots
• olive oil
• 1/4 cup creamy peanut butter
• 1/4 cup soy sauce
• 1/2 teaspoon ginger
• 2 tablespoons garlic
• 2 tablespoons apple cider vinegar
• 3 tablespoons honey
• 2 tablespoons olive oil (or substitute for chilli oil)
• Hot sauce as desired

Directions are as followed: 

1.     Cook broccoli and carrots in olive oil, set aside

2.     Make sauce in a bowl: creamy peanut butter, soy sauce, ginger, garlic, apple cider vinegar, honey, olive oil (or substitute for chilli oil) (add hot sauce to desired heat)

3.     Pour sauce over veggies and cook low heat for 5-10 minutes, stirring occasionally

4.     Serve over rice noodles, pasta, or rice

Safia's Fun Fruit Smoothie!

Safia's fruit smoothie recipe!

1 banana,
1/3 cup of yogurt,
1/3 cup of milk (use lactose free if you want)
1/3 cup of frozen fruit of your choice.

Blend!

Mohammed's Scrumptious Saleeg Recipe!

Saleeg Recipe

2 cups basmati rice To cook the chicken: 500 gram chicken breasts 1 peeled red onion Salt Black pepper 3 cardamom seeds Bay leaf 1 cinnamon stick Chicken stock cube @maggiarabia —- 2 tbsp vegetable oil 2 finely chopped red onions 2 finely chopped tomatoes Salt Black pepper Cumin Mixed spices (can basically be anything you have in your spice rack) Juice of 1 lemon 100 grams of unsalted butter Mastic 4 cups of milk —- - wash and soak your rice in warm water and set aside - wash the chicken with salt and water - in a pot add chicken and water and bring to boil - remove any fat on the surface of the water, and once removed add the peeled onion, salt and pepper, cardamom, bay leaf, cinnamon and chicken stock cube @maggiarabia - cover the pot and leave over medium heat for one hour - strain the chicken and set aside in a baking pan and keep the chicken stock - heat the vegetable oil and add the chopped onions - cook the onions until soft and brown in color - add the tomatoes, spices and lemon juice - stir and cook over medium heat for 15 mins - spread this mixture over the cooked chicken and put in the oven (350 F) for 30 mins - while the chicken is cooking, melt the butter in a pot an add the mastic - when the mastic melts add the rice and cover it with 3 inches of your chicken stock - cover the pot and let the rice cook over medium heat - once the rice has soaked up all the stock, start adding the milk gradually while continuously stirring as to not burn it - once the rice soaks up all the milk and you have the perfect texture (similar to oatmeal), it is ready to serve with your chicken and doqqos salad - —- *Doqqos salad: 4 tbsp of cilantro leaves 1 tomato Juice of one small lemon 1 small chilli pepper - add all the ingredients in a blender and serve with your saleeg

Chadi's D-E-L-I-C-I-O-U-S Chicken Musakhan Recipe!

Here is HOW TO PREPARE CHICKEN MUSAKHAN RECIPE

- Place chicken and water in a large pot and bring to boil. Remove froth as it appears then simmer for 45-50 minutes or until chicken is cooked. Remove chicken and throw away the water. Set aside to cool. - Remove and throw bones and skins. Flake chicken to strips and keep aside. - Warm olive oil in a pot; add onions and fry for 5 minutes or until the onions become tender. - Add the prepared chicken strips, crumbled MAGGI Chicken Stock cube (not mandatory), black pepper, sumac and pine seed (not mandatory). Simmer and stir for 2 minutes or until all are well combined (add salt if it’s needed). - Add some chicken mixture evenly on a center of each piece of bread. Roll bread and place it in a baking dish. - Brush with some olive oil the top of each roll. Bake in a 230ºC preheated oven until bread becomes slightly brown in color.

Katty's Delectable Peanut Butter Sauce

Peanut butter sauce/ Dressing

• 1/4 cup peanut butter 50ml
• 1/3 cup chicken stock 75ml
• 2tbsp rice wine vinegar 25ml
• 1 tbsp lemon juice 15ml
• 1tbsp soya sauce 15ml
• 2tsp sesame oil 10ml
• 2tsp minced ginger root 10ml
• 1 1/2tsp crushed garlic 7ml
• 1 1/2 brown sugar 7ml

In food processor, puree all ingredients until smooth and there you have it! This can be used on salads, pastas and Thai dishes.

Rukhsar's Scrumptious Lamb Shanks

Ingredients: 

• Lamb shanks: 2 lbs 
• Yogurt: 3 tbsp. 
• Oil: 1 tsp 
• Salt and pepper: to taste
• Red chilli powder: 1 pinch 
• Coriander powder: 1 tsp 
• Five spice powder: ½ tsp 
• Ginger garlic paste: 1 tsp 
• Meat tenderizer: 1 tsp (can use raw papaya instead) 
• Chopped onions: ¼ cup 
• Green peas: ½ cup 
• Potato (small pieces): 1 small 
• Carrots (small pieces): 1 pc.   

Instructions:

1. Mix ingredients 1-10 and marinate lamb for 48-72 hours 
2. Place marinated lamb on baking sheet with vegetables. Cover the baking sheet with aluminum foil and bake at 380 degrees for 1 hour.

Mohammed's Yummy Musakhan Rolls Recipe!

Musakhan rolls recipe

500 gram chicken breasts 1 peeled red onion Salt Black pepper 3 cardamom seeds Bay leaf Chicken stock cube @maggiarabia 1/2 cup olive oil 3 tbsp pine nuts 3 finely chopped red onions 1 tsp citric acid* Salt 3 tbsp sumac Ruqaq bread* - wash the chicken with salt and water - in a pot add chicken and water and bring to boil - remove any fat on the surface of the water, and once removed add the peeled onion, salt and pepper, cardamom, bay leaf and chicken stock cube @maggiarabia - cover the pot and leave over medium heat for one hour - strain the chicken and start to shred it using to forks to pull it apart - in the same pot (after clearing it) add the olive oil and roast the pine nuts on medium heat - remove the pine nuts from heat and and the onions to the oil - cook the onions until soft - add citric acid, salt and sumac to the onions - add the shredded chicken and pine nuts to the onions - cut the ruqaq bread into 10X10 cm squares - add a tablespoon of chicken mix to each square, fold the sides and roll - place the rolls in a baking pan, cover with foil and bake for 20 mins in medium heat - serve with plain yogurt *I was only able to find these ingredients in Arabic stores

Mohammed's Delicious Kabli Rice with Beef Recipe!

Kabli Rice with Beef Recipe!

2 cups Basmati rice 4 tbsp vegetable oil 1/2 kilo stewing beef (cubes) 1 peeled red onion 3 cardamom seeds Bay leaf Beef stock cube @maggiarabia Salt Black pepper 3 finely chopped red onions 3 tbsp of Kabuli rice spices @esnadfoods 1 tsp citric acid 2 tbsp tomato paste Peel and juice of two large naval oranges 2 large russet potatoes, peeled and cut into medium-sized cubes 3 large carrots peeled and chopped 1 tbsp Kadi water Saffron Toasted slivered almonds and raisins (optional) - wash and soak your rice in warm water and set aside - in a pot heat 1 tbsp vegetable and add beef just until the colour changes (approximately 5 mins) - add boiling water - remove any fat on the surface of the water, and once removed add the peeled onion, salt and pepper, cardamom, bay leaf and beef stock cube @maggiarabia - cover the pot and leave over medium heat for one hour - strain the beef and set the beef stock aside - heat the remaining 3 tbsps of vegetable oil and add the chopped onions - cook the onions until soft and brown in color - add the spices, salt and citric acid - add the tomato paste, orange peel and juice - add the previously cooked beef - add the chopped carrots and potatoes - add the beef stock to the pot until ingredients are covered - cook for 45 mins over medium heat - taste your stew and make sure it has enough salt and spices before adding the rice - add the previously soaked rice and make sure the water is 1 inch above - cover the pot and cook over relatively low heat until the rice absorbs all the fluid - add Kadi water and saffron - cover for 5 mins and remove from heat - add the toasted almonds and raisins - serve with Indian raita

Rukhsar's Creamy Chia Pudding

Abrar's Healthy Cauliflower Wrap Recipe!

Cauliflower wrap

Ingredients:

Wrap Ingredients:

1 head of cauliflower cut into florets

2 tablespoons olive oil

1 teaspoon curry powder

Salt and pepper to taste

Toppings: (these can be ANYTHING, but here are my preferences)

Lettuce/mixed greens

Olives (I LOVE them)

Mixed pickles (LOVE)

Pita bread/tortilla

Hummus (either homemade or store bought)

Homemade hummus ingredients:

1 cup of dry chickpeas soaked for 8-12 hours and cooked for about 3 hours on medium-low heat in a covered pot. (You can use canned chickpeas but I definitely recommend dry, it makes a difference in taste!)

2 tablespoons Tahini (you can buy this from a middle eastern store or the international isle of most grocery stores)

Salt and pepper to taste

Juice of one lemon

1 clove of garlic (optional)

Olive oil

Method:

Preheat the oven to 400 ̊ F

Line a baking tray with parchment paper

Add oil, salt and pepper, curry powder to cauliflower florets  and mix well.

Lay in a single layer on the baking tray and put in the oven for 20 mins.

In the meantime you can make the hummus (if you are making from scratch)

Place your chickpeas in the food processor; add the tahini, salt, garlic and lemon juice. Pulse for about a minute. With the processor still running, slowly drizzle in the olive oil and keep drizzling until the hummus reaches the desired consistency. (Maximum add ¼ cup olive oil, if the consistency isn’t reached add water or lemon juice, depending on your taste preference)

If you want a lighter hummus you can replace the olive oil with a little more lemon juice and water.

Note: Some people remove the skin off the hummus before putting it in the food processor. If you’d like a smoother consistency go for it. But I’m super lazy and never do it! :p

Now it’s time to assemble your wrap.

I typically use pita bread but tortillas will definitely work too!

Spread the hummus on the wrap, top with cauliflower and your desired toppings.

ENJOY!!

Abrar's d-e-l-i-c-i-o-u-s Persian bean soup (Ash) recipe!

Ash (Super healthy and delicious Persian bean soup)

This is a time consuming soup but the results are really yummy!

Before Ata kills me, this is my take on the recipe and is probably not the authentic Ash recipe

Ingredients:

Mixed dry beans (I buy a soup mix that has 5-6 varieties of beans but you can use whatever beans you prefer. The authentic recipe uses kidney beans and chickpeas) I soak about 1.5 cups of beans

2 large onions

4-5 garlic cloves

2 teaspoons Turmeric

0.5 cups of green lentils

2 teaspoons Coriander

2 teaspoons Cumin

15 stems of Dill

15 stems of cilantro

15 stems of parsley

Chives/green onions

1 pack/bag of baby spinach

Egg noodles/spaghettini (thinner noodle)

Salt to taste

Juice from lemon or lime to taste

Method:

Soak the mixed beans for 8-12 hours

Chop the onions lengthwise into thin strips

In a large pot, sautee the onion in a little oil

When the onion turns translucent add the minced garlic

Sautee for about 30 seconds or until garlic is fragrant

Add the spices (turmeric, coriander and cumin)

Top with the soaked beans and mix well

Add enough water to cover the beans by about 1 inch and bring to a boil, season with salt and pepper to taste

Lower the heat and leave it simmer for 2 hours

Add the rinsed green lentils to the pot and stir, cook for an additional ½ hour

Roughly chop the dill, cilantro, parsley and chives/green onion.

Add the herbs to the soup followed by spinach a bunch at a time until it is all wilted and incorporated into the soup. Add the noodles and stir

Let it cook for an additional 15 mins (or until all the beans are cooked to your preference), taste the soup and adjust the salt and seasonings.

Throughout the cooking process keep an eye on the soup, stir often and add water when necessary. You don’t want it to be too thin nor too think

Finally, finish the soup with lemon or lime juice to your preference

ENJOY!!

Sandy's Cool Recipe - Lunch #1

Chickpea Salad

 🍴Kitchen tools:

• 1 large mixing bowl
• Can opener
• Strainer
• Knife and cutting board

📋Ingredients:

• 10 branches of fresh dill
• ½  lemon
• 1 tbsp salt
• 1 large red onion
• 1 can of chickpeas
• 1 tbsp pepper
• 1 tbsp thyme
• 1 tbsp basil
• 3 tbsp olive oil

📢Directions:

1. Peel the skin off the red onion and dice into small pieces (real men cry during this!). lace the diced onions into the large mixing bowl. 
2. Use the can opener to open the can of chickpeas and drain it in a strainer. Rinse the chickpeas under lukewarm water to remove the preservatives. Dry the chickpeas before placing them into the mixing bowl. 
3. Chop the dill into fine pieces before placing into the mixing bowl.
4. Squeeze ½ lemon into the bowl and ensure none of the seeds get into salad. Mix all the ingredients in the bowl until well incorporated.
5. Season the salad with 1 tsp of salt, pepper, basil and thyme.
6. Add 3 tbsp of olive oil into the salad. 
7. Refrigerate overnight for best results.

📹Video: https://www.youtube.com/watch?v=IaJTVZUeyYQ&t=12s 

🍏Nutrition Information🍏

Ingredient	Notable Micronutrients (% Daily Value)	Health benefits
Fresh Dill- 1 tbsp (0.55g)	Calories-0.2 Potassium- 4.1mg	Can help protect against free radicals (contains antioxidants)
Lemon- 1 fruit (108g)	Calories- 22 Carbohydrates- 12g Fiber- 5.1g (21% DV) Potassium- 157mg Vitamin C- 83mg (139% DV) Copper (15% DV)	Low in fats, cholesterol, and sodium Good source of dietary fiber, Vitamin C, and other micronutrients
Red Onion- 1 medium onion (110g)	Calories- 44 Carbohydrates- 10g Potassium- 161mg Vitamin B6 (11% DV) Manganese (8% DV)	Great source of micronutrients including vitamin B6 and manganese
Salt/Sodium- 1 tbsp (18g)	Calories- 0 Sodium- 6976mg (291% DV)	Should be consumed in moderation
Pepper- 1 tbsp (6.4g)	Calories- 16 Carbohydrate- 4.1g Dietary Fiber- 1.6g Manganese (41% DV)	Low in fat, cholesterol, and sodium Source of other micronutrients
Chickpeas- 1 cup (240g)	Calories- 211 Sodium- 667mg (28% DV) Carbohydrate- 32 g Dietary Fiber- 11g (43% DV) Protein- 12g Vitamin B6 (88% DV) Iron (37% DV) Manganese (99% DV) Copper (19% DV)	Great source of micronutrients, and a gluten-free and vegan option for protein and fiber
Thyme- 1 tbsp (2.7g)	Calories-7.5 Carbohydrates- 1.7g Fiber- 1g (4% DV) Iron (42% DV) Vitamin K (39% DV)	Rich in micronutrients and dietary fiber
Basil- 1 tbsp (2.1g)	Calories-5 Carbohydrates-1g Fiber 0.8g (4% DV) Vitamin K (31% DV) Iron (24%)	Rich in micronutrients and dietary fiber
Olive Oil- 1 tbsp (13.5g)	Calories- 119 Fat- 13.5 (Monounsat 9.8g, Sat 1.9g) Vitamin E- (13% DV)	High level of monounsaturated fatty acids, which help lower risks of heart disease, and also rich in fat-soluble vitamins like K and E

Sandy's Magic Recipe - Lunch #2

Cheese Stuffed Mushrooms

🍴Kitchen tools:

• Knife and Cutting Board
• Oven
• Small baking pan
• Aluminum foil

📋Ingredients:

• 7 medium sized mushrooms
• 1 tbsp basil
• 1 tbsp thyme
• Shredded cheddar and mozzarella cheese
• 1/2 cup Original Philadelphia cream cheese

📢Directions:

1. Preheat the oven to 375 degrees Fahrenheit.
2. Cut and remove the stems from the mushrooms and scoop out the inside flesh. Save the flesh in a bowl.
3. Place ½ cup of softened Philadelphia cream cheese in a bowl.
4. Season the cream cheese with 1 tsp of basil and 1 tsp of thyme. Mix until the herbs are well incorporated.
5. Fill the mushroom cups with 1 tsp of the cream cheese spread and top with shredded cheddar and mozzarella cheese.
6. Place the mushrooms on the baking pan lined with aluminum foil and place it in the oven.
7. Bake for 10 minutes or until the cheese has melted and the mushrooms are cooked.
8. Remove from the oven and allow it to cool for 5-20 minutes. 

📹Video: https://www.youtube.com/watch?v=mr4D43Xq0yE 

🍏Nutrition Information🍏

Ingredient	Notable Micronutrients (% Daily Value)	Health Benefits
Mushroom- 1 mushroom (19g)	Calories-6.5 Sodium-1.7mg Carbohydrate-1.3g Vitamin B6-0.1mg (5% DV) Niacin-0.7mg (4% DV)	Low in Carbohydrate Rich in other micronutrients
Original Cream Cheese-1 tbsp (15g)	Calories-50 Fat-5g (Sat 2.8g, Unsat 1.2g) Cholesterol-16mg Sodium-53mg Vitamin A (6% DV)	Available in other fat free or low fat variations which have 16 and 30g per serving Source of other micronutrients
Basil- 1 tbsp (2.1g)	Calories-5 Carbohydrates-1g Fiber 0.8g (4% DV) Vitamin K (31% DV) Iron (24%)	Rich in micronutrients and dietary fiber
Thyme- 1 tbsp (2.7g)	Calories-7.5 Carbohydrates- 1.7g Fiber- 1g (4% DV) Iron (42% DV) Vitamin K (39% DV)	Rich in micronutrients and dietary fiber
Mozzarella Cheese - (28g)	Calories- 85, 115 Fat- 6g, 10g Cholesterol- 22mg, 29mg Sodium- 178mg, 183mg Calcium (15%, 20% DV) Phosphorus (11%, 14% DV)	Good source of calcium, and other micronutrients like phosphorus and zinc depending on the variation of cheese

Thank you to Sajad for trying out this recipe! Looks fantastic (see picture above)!