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Talin’s Seasoned Potatoes With Veggies & Chicken Breast

Today, I am going to be introducing you to My recipe of Seasoned Potatoes with Veggies and Chicken Breast Meal. I have been cooking this for a long time since I can remember, and I love to cook this healthy and great meal. The Potatoes I use for this dish are small to medium White Potatoes. This will make about 4 servings. Here is the recipe.

Ingredients:

8 White Potatoes – Medium and Small or both assorted. – (Make sure you buy the ones without the sandy feeling. Buy the clean White Potatoes where you can just wash them. ) Do not peel off the skin of the Potatoes. — Make sure they are diced and a good size. Depends on your preference..

2 Green Peppers —- washed and chopped . – Make sure there are no seeds from the Green Peppers.

2 Carrots —- Skin Peeled, then washed, then chopped and keep chopping and making sure they are circles.

2 Red Onions —- Chopped in Stir Fry size — Not too big and not too small.

1 Red Pepper —- Chopped and again make sure no seeds from inside.

2 Tsp — of Seasoning Salt

2 – Tsp — of Mushroom or Vegetable Bouillon Mix

2 – tsp of Rosemary or Sage.

4 Boneless Skinless Chicken Breasts. Washed

2 tbsp of Chicken Seasoning

1 tsp of Basil

1 tbsp of All purpose seasoning

—————————————————————————-

To Prepare the Chicken Breast:

In a Oven Pan Spray some Cooking spray, and add about 3 cups of Water.

Then Season your Washed Chicken Breast with the Chicken Seasoning, Basil and All Purpose Seasoning and then immerse them into the water. Preheat the oven to 350 Degrees Celsius Convection cooking mode – Then put the Chicken Breasts in the middle of the oven and let them cook – which should take about 1 hour and 5-10 minutes to cook — It will come out tender and beautifully done. Remember Chicken must be cooked well done and thoroughly to prevent food borne illnesses.

To Prepare the Vegetables and Potatoes While the Chicken is being Cooked: I say to start cooking the Veggies about more than half way through when the Chicken is Cooking

in a Wok or Non Stick deep Wok, Add 3 tbsps of Olive Oil — Before the Wok gets hot, put the Washed and Diced potatoes, Let them cook for about 10 minutes on Medium High in between, but make sure they are not too mushy. Add the Carrots, Green and Red peppers, then add just 2 tbsp of water, after that Add the red onions, then add the bouillon mix, seasoning salt, and the rosemary or Sage, and let it cook for about 10-12 minutes on medium heat.

Then afterwards you take out the Chicken Breast that is done and then Plate the Potato and Veggie mix together and there you have it. A Meal for 4  – Health Wise. This is an easy and great meal to serve during the week or weekend, however you prefer. Remember you can always add and subtract the ingredients, you can even put more vegetables like Broccoli, Cauliflower into the mix as well. Depends on your preference. Bon Apetit!

Talin’s Special Pomegranate Vegetable Salad

Pomegranates are one of my favourite fruits to eat and pomegranates can be used in so many ways as juices, a snack, salads and so much more. Pomegranates Originated from Armenia. Even though the Apricot is Armenia’s National fruit, but Pomegranates are equivalent to that. Pomegranates have so much nutrients and health benefits. You can get them at your local grocery store or specialty grocery stores. They are lovely fruits and I like them a lot. Well, here is how you make Talin’s Pomegranate Vegetable Salad.

You will need:

- 1 Red Onion – Chopped into Salad Size…

- 1 or 2 Romaine Lettuce – the full thing —- depends on how many people will be having salad.. Wash the romaine lettuce

- 2-3 Pomegranates — take the red seeds out — first before doing so, wash the pomegranate from the outside….

- Washed 1 Green Pepper — chop into salad size pieces.

- Half of a Cucumber or a whole one — Washed and chopped  into salad size pieces.

- 1 or 2 tomato’s on a vine — washed and chopped into salad sized pieces.

- 2 or 3 Celery Sticks WASHED. Chopped into elbow macaroni like pieces but slightly bigger…..

- 2 Lemons washed skin — Squeezed  ————— Mix this with the 2 ingredients below:

- 2 tablespoons of Olive Oil

- 2-3 sprinkles of SEA SALT

—- Optional — You can put Feta Cheese, A little Cracked black pepper, Black Olives…

*****Remember to wash all your ingredients very well and discard the ends.******

To Prepare:

Just incorporate all the salad ingredients into a big salad bowl, then add the pomegranate seeds on top then the Lemon Olive Oil juice, then toss and mix the salad very well until all the ingredients incorporate with each other and there you have it. A HEALTHY SALAD.

Enjoy!!!!

Talin’s Special Pomegranate Vegetable Salad

Pomegranates are one of my favourite fruits to eat and pomegranates can be used in so many ways as juices, a snack, salads and so much more. Pomegranates Originated from Armenia. Even though the Apricot is Armenia’s National fruit, but Pomegranates are equivalent to that. Pomegranates have so much nutrients and health benefits. You can get them at your local grocery store or specialty grocery stores. They are lovely fruits and I like them a lot. Well, here is how you make Talin’s Pomegranate Vegetable Salad.

You will need:

- 1 Red Onion – Chopped into Salad Size…

- 1 or 2 Romaine Lettuce – the full thing —- depends on how many people will be having salad.. Wash the romaine lettuce

- 2-3 Pomegranates — take the red seeds out — first before doing so, wash the pomegranate from the outside….

- Washed 1 Green Pepper — chop into salad size pieces.

- Half of a Cucumber or a whole one — Washed and chopped  into salad size pieces.

- 1 or 2 tomato’s on a vine — washed and chopped into salad sized pieces.

- 2 or 3 Celery Sticks WASHED. Chopped into elbow macaroni like pieces but slightly bigger…..

- 2 Lemons washed skin — Squeezed  ————— Mix this with the 2 ingredients below:

- 2 tablespoons of Olive Oil

- 2-3 sprinkles of SEA SALT

—- Optional — You can put Feta Cheese, A little Cracked black pepper, Black Olives…

*****Remember to wash all your ingredients very well and discard the ends.******

To Prepare:

Just incorporate all the salad ingredients into a big salad bowl, then add the pomegranate seeds on top then the Lemon Olive Oil juice, then toss and mix the salad very well until all the ingredients incorporate with each other and there you have it. A HEALTHY SALAD.

Enjoy!!!!

Talin’s Cinnamon/Lemon Zest French Toast

I came up with a new recipe… Its so tasty!

I am quite impressed…

1. First you take 2-3 eggs

2. crack the eggs and put it in a large soup bowl

3. take about a tablespoon full of cinnamon and put it with the eggs

4. take one lemon, wash the lemon skin

5. take a zester and zest the lemon’s yellow skin

6. put the zest right into the eggs/cinnamon

7. mix them all up really well

8. take 2 or 3 toasts and soak it in the eggs

9. Put a pan and put extra virgin olive oil and cook…

and you have A LEMON ZEST CINNAMON FRENCH TOAST :)

Armenian Pizza — Laghmajoun – MesaShod – Armenian Style

Hello All, this is my last Delicious week recipe.

 

Armenian Pizza :)

 

Enjoy the recipe

 

Printed from THEGUTSYGOURMET.NET

INGREDIENTS: Makes 10-12

 

Dough:**See Note

• 1 teaspoon active dry yeast

• ½ tsp sugar

• ½ cup lukewarm water

• 3 cups all purpose white flour

• ½ tsp salt

• 1 tablespoon olive oil

** NOTE: You can use medium sized fluffy flour tortillas and skip the dough making. Be sure when

you bake the lahmajoon/lahmacun, that you oil the baking sheet when you bake them.

 

Topping:

• olive oil for the brushing the dough before the topping

• 1 tablespoon butter

• 2 cloves crushed garlic

• 1 large onion, grated

• 1 tomato skinned and chopped – put tomato in a deep bowl and cover with boiling water for 2

minutes, remove and peel. Leave seeds and juice with the tomato, do not discard.

• salt to taste

• 1 – 2 teaspoons sugar

• 12-16 oz ground lamb – can use 85% fat ground beef.

• 2 tablespoons tomato paste

• 1 tsp red pepper flakes

• 1 large lemon, juice of

• 1 green bell pepper, finely diced

• 1 pickled Jalapeno pepper finely chopped

• 1 cup flat leaf parsley, finely chopped

• 1 cup fresh spearmint, finely chopped

• 1 tsp. cumin

• 1 tsp. paprika

 

MAKING THE DOUGH:

** NOTE: You can use medium sized fluffy flour tortillas and skip the doughmaking. Be sure when you bake the lahmajoon/lahmacun,

that you oil the baking sheet when you bake them.

 

In a small bowl mix yeast and the sugar. Add 1/2 cup of warm water, stir well, cover the bowl. Keep the mixture in a warm place

for about 15 minutes to full activate the yeast.

 

Add the yeast mixture to the remaining flour and water. Knead well until the dough is soft and smooth.

 

Place the dough in a large oiled bowl, cover and let sit in a warm area of your kitchen for 1 hour or until the dough has doubled

in size.

 

Take the dough out and punch down. Divide the dough into 10-12 balls just slightly smaller than a tennis ball. Roll and set aside

on a floured surface and cover with a damp towel. Set the oven at 450º F.

 

MAKING THE TOPPING:

Add the onion, garlic and butter to a skillet and sautè until translucent. Take off the stove and let cool.

 

Take all your prepared vegetables and place them all in a large bowl. If you have a food processor, this would be the time to

give all the vegetables a few pulses to get them all into a fine spreadable size. DO NOT PROCESS TO AN UNIDENTIFIABLE MUSH!

 

Add pepper flakes, salt, sugar, paprika, cumin and lemon juice into a large bowl with the other ingredients and mix well by hand

until you have well mixed, spreadable topping.

 

Take balls of dough and roll into a round, circle or an oval measuring up to 1/16 to 1/8 inches in thickness. Place on a baking

sheet that has been oiled with olive oil, canola oil or cooking spray. Brush each round with olive oil (Extra Virgin is best). Top

with 2-3 tablespoons of the topping and spread the topping very thinly. Make sure you have an even layer.

 

Each baking sheet will hold two lahmajoon/lahmacun. You should have 3 or 4 baking sheets to keep things moving. Keep your

eye on the sheets in the oven to make sure they bake evenly. You may have to move things around the oven.The oven should

remain at 450°F – not too high and not too low. Since you are going to be constantly opening the oven, the temperature ideally

will stay between 400º F and 350ºF. Cooked Lahmajoon/Lahmacuns are crispy at the edges and pliable in the center. You can

stack your finished lahmajoon/lahmacun topping side to topping side and bottom to bottom. Cover them with a damp towel to

keep them from getting too brittle.

 

You are now ready to fill them with fresh parsley, cucumber slices, sweet onion slices or other fresh veggies and a drizzle of

lemon juice and extra virgin olive oil, roll them up and enjoy these Anatolian delights.

Armenian Cheese Boreg

Hi Everyone,Tomorrow will be the last of my Middle Eastern Armenian Recipes week, then I will resume to the regular blogging. Enjoy the last 2 recipes of today and tomorrow.

A phyllo dough turnover filled with cheese and parsley and baked to a golden brown. Similar to the Greek Spanakopita, but a bit more cheesy and lighter in texture. They can be served hot or at room temperature Like many Mediterranean and Middle Eastern recipes, the phyllo dough co-stars with the feta cheese to make this a spectacular snack. The packaged phyllo dough available today makes recipes like this a cinch, compared to the exhausting and time consuming drudgery of rolling out sheets and sheets of tissue paper-thin phyllo dough.

RECIPE PRINTED FROM: THEGUTSYGOURMET.NET©

INGREDIENTS: Makes 2 dozen

●   ½ pound, or more,  butter melted,  or better yet Clarified Butter.

●   Purchase 1 box phyllo dough at your supermarket (Athens or Apollo brands are the best).  You will
     need the whole box.

FILLING: 
●  1½ lbs. Jack cheese,  or ricotta,  or Armenian or Greek (Feta) cheese. Mix or take your choice.  Feta is
    the most authentic.  I like to mix feta and jack cheese ½ and ½.
●  1 cup chopped Armenian or Italian parsley,  Flat leafed.
●  2 eggs [beaten well]
●  ½ teaspoon salt
●  ½ teaspoon white pepper
●  Mix the above ingredients for the filling

DIRECTIONS: 

1.  Preheat oven to 400°F

2. Cut your phyllo dough sheets into 4 inch wide strips and the length of the longest dimension of the
    sheet of phyllo.

3. Brush a strip with butter and place another strip on top of that strip.  Butter that strip and add
    another until you have stacked 4 buttered strips.  

4. Place a tablespoon(s) of filling on the end of the strip and fold over the end into a triangle.  Now as
    you would fold a flag,  fold the filling and strip into a successions of triangular folds until you reach
    the end.  Brush butter on both sides and place on a baking sheet.  Do this until all the phyllo or the
    filling is used up.  Should come out pretty close to even and approximately two dozen triangular
    turn-overs..**SEE COOK'S NOTES**

5. Bake the cheese boreg triangles in a 400°F oven for approximately 20-25 minutes until they are
    golden brown.

6. As soon as they are cool enough to handle,  serve as an appetizer or a side dish

**COOK'S NOTES** 
1.  If you only need a dozen, you can now put a tray full in the freezer and freeze.  When frozen,  you
     can store them in your freezer in plastic zip-lock® bags and bake them,  without thawing,  at a later
     date.

Almond Baklava with Rosé Water

Almond Baklava With Rose Water..

Ingredients.

  • 1 2/3 cups sugar
  • 1 1/2 cups water
  • 2/3 cup honey
  • 2 cinnamon sticks
  • 8 2×1/2-inch strips orange peel
  • 2 teaspoons rose water*

 

  • 1 cup (2 sticks) unsalted butter, melted
  • 3 cups coarsely chopped almonds
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice

 

  • 15 fresh phyllo pastry sheets or frozen, thawed

 

  • Plain yogurt

Stir 1 1/3 cups sugar, 1 1/2 cups water, honey, cinnamon sticks, and orange peel in saucepan over medium heat until sugar dissolves. Increase heat; bring to boil. Remove from heat. Mix in rose water. Chill until cold.

Preheat oven to 325°F. Brush 13x9x2-inch metal baking pan with some of melted butter. Mix almonds, ground cinnamon, allspice, and 1/3 cup sugar in medium bowl.

Fold 1 sheet of phyllo in half to form 12×9-inch rectangle. Place folded sheet in prepared pan. Brush with melted butter. Repeat with 4 more folded sheets, brushing top of each folded sheet with butter. Sprinkle half of nut mixture over. Top with 1 folded pastry sheet and brush with butter. Repeat with 4 more folded sheets, brushing top of each with butter. Sprinkle remaining nut mixture over. Repeat with 5 more folded sheets, brushing top of each with butter. Using sharp knife, make 5 diagonal cuts across phyllo, cutting through top layers only and spacing cuts evenly. Repeat in opposite direction to form diamond pattern. Bake until golden brown, about 40 minutes.

Strain rose syrup. Spoon 1 cup syrup over hot baklava; cover and chill remaining syrup. Recut baklava along lines all the way through layers. Let stand 4 hours. (Can be made 1 day ahead. Cover and let stand at room temperature.) Serve baklava with yogurt and remaining syrup.

* Available at Middle Eastern markets and specialty foods stores.

Recipe Credits found from website above.

Armenian Nutmeg Cake

Recipe Credits and Website go to

http://www.dishesfrommykitchen.com/2012/04/armenian-challenge-daring-bakers-april.html

Ingredients For The Armenian Nutmeg Cake:
Milk – 1 cup
Baking soda – 1 tsp
All-purpose – 2 cups
Baking powder – 2 tsp
Brown sugar, firmly packed – 2 cups
Butter – 3/4 cup (preferably unsalted, cubed)
Walnut pieces -1/2 cup you may need a little more
Ground nutmeg – 1 to 1 1/2 tsp (5 to 7 ½ ml) (5 to 8 gm) (try to grate it fresh yourself; the aroma is enchanting)
Egg – 1
 Method:
1. Preheat your oven to moderate 350°F/175°C/gas mark 4.
2. Mix the baking soda (not baking powder; that’s for the next step) into the milk. Set it aside.
3. Sift together the flour and the baking powder into a large bowl. One sift is fine
4. Add the brown sugar. Go ahead and mix the flour and brown sugar together.
5. Toss in the cubed butter.
6. Mash the butter with a fork into the dry ingredients (you can also use your fingers if you want). You’ll want to achieve a more-or-less uniform, tan-colored crumbly mixture.
7. Take HALF of this resulting crumbly mixture into your spring form (9”/23cm) pan. Press a crust out of it using your fingers and knuckles. It will be easy.
8. Crack an egg into a mixer or bowl.
9. Toss the nutmeg in with the egg.
10. Start mixing slowly with a whisk attachment and then increase to medium speed, or mix with a hand whisk if you’re doing it manually. Once it’s mixed well and frothy (about 1 minute using a standing mixer, or about 2-3 minutes of vigorous beating with a whisk), pour in the milk and baking soda mixture. Continue to mix until uniform.
11. Pour in the rest of the crumbly mixture. Mix that well, with either a paddle attachment, or a spatula. Or continue to use the whisk; it won’t make much of a difference, since the resulting batter is very liquidy.
12. Pour the batter over the base in the spring form pan.
13. Gently sprinkle the walnut pieces over the batter.
14. Bake in a preheated moderate oven for about 30-40 minutes. You’ll know it’s done when the top is a golden brown, and an inserted toothpick comes out clean.
15. Allow to cool in the pan, and then release. Enjoy!

A Middle Eastern Dessert — Basbousa, Namoura — Delicious

A Delicious Middle Eastern Recipe. Dessert
Basbousa, Namoura

We make this in our family during special occasions and among everything else throughout the year.

This one of our popular desserts.

  • 1 1/2 cups semolina flour
  • 1/2 cup white sugar

  • 1 cup plain yogurt

  • 1/2 cup vegetable oil

  • 3 tablespoons flaked coconut

  • 1 tablespoon baking powder

  • 6 whole almonds, split in half

  • 1 1/2 cups water

  • 1 3/4 cups white sugar

  • 2 tablespoons rose water

Directions

  1. In a medium bowl, mix together the semolina flour, 1/2 cup of sugar, yogurt, oil, coconut, and baking powder. Set aside for 30 minutes.
  2. In a small saucepan over medium-high heat, stir together the water, 1 3/4 cups sugar, and rosewater. Bring to a boil, and boil for 3 or 4 minutes. Remove from heat, and set aside to cool to room temperature.
  3. Preheat the oven to 350 degrees F (175 degrees C). Spread the semolina batter into the bottom of a 9×13 inch baking pan. Slice into squares or diamonds, and place on almond half onto each piece.
  4. Bake for 20 minutes in the preheated oven, or until light brown. Switch the oven setting to broil, and broil until the top is golden, 2 to 3 minutes. Remove from the oven, and pour the syrup over the squares. Serve warm.

Recipe Credits go to All Recipes Website.  http://allrecipes.com/recipe/basboosa/detail.aspx

 

Talin’s Cauliflower Pilaf Rice Medley With Ground Beef

Hello, I have not written up a recipe in a few days, so I decided to write one today. Its my Cauliflower Rice Pilaf Medley with Ground Beef…

What you need:

Half a cauliflower — Cauliflower must be washed, then cut up into bite sized pieces.

3 Cups of Parboiled Rice — Washed well of about 3-4 times —

3 tablespoons of Margarine Butter

1 Extra Lean or Lean Ground beef — about 1 cup full or 2 cups full

1 and a half teaspoon of Nutmeg

1 teaspoon of All Spice.

2 teaspoons of salt

A handful or two of each of —- Pine Nuts, Slivered Almonds, Walnuts in pieces. Not too small though, —-

3 Teaspoons of Olive Oil

————-

How to Prepare:

Take a large pot

First you cook the ground beef well done with the Margarine butter, then you add in the Nutmeg, Allspice, Salt after it is cooked thoroughly –

as the meat is cooking in a separate pan with the olive oil, you incorporate the pine nuts, slivered almonds and walnuts and get them to a golden brown. Do not let it burn. take it off the burner… KEEP THIS UNTIL THE END

then you go back to the meat, as you cook that take the washed cauliflower and distribute it evenly and do not mix with the meat….

then you put the washed rice over the cauliflower and spread it evenly — AGAIN DO NOT MIX

then you add the Finishing touch of the pine nuts, slivered almonds and walnuts —- AGAIN DO NOT MIX.

Then you take 6 and a half to 7 cups of water – put into the pot and let it come to a boil,

after it comes to a boil, put the pot cover and leave it slightly open about an inch or half an inch and put the stove onto medium and leave it cooking for about 10-15 minutes. depending how long the water fades. it can be more.

You don’t want the rice to be mushy. just make it al dente…..

BON APETIT!

Talin’s — Armenian Tabouleh Salad

Hello, today is the day where the week of Delicious Armenian and Middle Eastern Food Recipes Kick off as I had stated a couple of days ago. I would like to start with Tabouleh Salad (TAB-OO-LEI). Without Further do, Here is the moment you have all been waiting for.

is a healthy and tasty salad served throughout the tables of Armenian, Middle Eastern People. It is important to incorporate
fresh parsley and mint when making this masterpiece we call tabouleh. Many traditional Lebanese and Armenian recipes for tabouleh use a
much higher proportion of parsley to bulghur. If you prefer this style more than the rest, increase the parsley to 3 cups as desired to your preference.

Ingredients include:
1 cup fine (#1) bulghur wheat
1 1/2 cups fresh parsley, chopped finely
3/4 cup cooked chick peas, chopped (Not necessary but if you like you can include this into it)
1 cup green onions, thinly sliced
1 large tomato, chopped to fine pieces
1/4 cup fresh mint, chopped finely
1/4 cup extra virgin olive oil
1/4 cup lemon juice
salt to taste and to preference.

Preparation
1. With the bulghur mix with 2 cup cold water and let stand 1 hour to slightly soften.
2. Press out excess moisture and water in strainer.
3. Wash parsley thoroughly, and then drain and pat dry with paper towels, remove the stems and discard, finely chop leaves.
4. Mix the parsley with the bulghur in a large bowl, add chick peas(optional), green onions, tomato and some fresh mint.
5. Combine the oil, lemon juice and salt, pour over tabouleh and mix thoroughly and constantly.
6. Chill well before serving in the refrigerator for over 2 hours or you have the tabouleh salad instantly. Depends on the time you have.
7. Spoon tabouleh into small bowls lined with lettuce leaves for presentation and you can decorate the tops too with any ingredient not chopped in the recipe above.

Serve with pita bread or you can just eat it like that..

Notes
If you can’t find #1 bulghur, use #2 (medium sized bulghur) instead.

A Delicious Week Ahead For Everyone! Stay Tuned. Many Surprises Coming Your Way

It is with great joy and excitement, that I report to you all today, that starting tomorrow, It will be a very delicious week with so many Armenian and Middle Eastern Authentic Dishes and Recipes. I will show you tricks on how to prepare them, I will be outlining them with key flavours, and among so many other surprises that are headed your way. I have already prepared all the recipes that I will be featuring per day and I just cannot wait to have them posted up. I want to show to the world what we Armenians and Middle Eastern people eat on a regular basis and show to people different types of dishes that many are and have always been interested in. A lot of my readers/fans always wanted to know what we eat and how we prepare things, what we do to entertain our loved ones who come over, among many tasty recipes. Armenians and Middle Eastern dishes have unique types of foods and we carry a wide selection of all kinds of foods to eat from Appetizers, Vegetable Dishes, Meats, Breakfasts, Lunches, Dinners, Desserts, Pastries, and I will be giving you ideas on what to prepare during the upcoming Christmas holidays, and all year round.

In this world, there are so many different types of foods, styles, herbs, spices, and so many ways you can create your masterpiece with ingredients and it is an interesting world of culinary, cooking and baking. It is incredible what you can do with food, how it all comes together, the right texture, taste, and filling our tummies with goodness and a necessity in life that all of us need in life. I cannot wait until I show you all some interesting recipes, ingredients and products needed, the quantity, preparation, notes, and among so many different things. Stay tuned for a delicious and mouth watering week to come. :)

Stay Tuned For My Armenian/Middle Eastern Recipe Week Starting December 8 – 15, 2012

Hello everyone, due to popular demand and many people wanting to know about different types of food I eat, prepare and what my ethnic background eats, how it is prepared, what spices, herbs, among specific amounts to everything. I will be featuring an array and variety of Armenian and Middle Eastern foods that a lot of people are interested in. It is coming time to Christmas celebrations and gatherings with the family, and it is timely and it gets people to think about different recipes and create a new masterpiece in everything. So basically I will be writing and posting about different recipes that I have cooked myself, have learned from my family and friends, and basically what we love to eat with appetizers, deserts, dinner, breakfast, lunch, baking different cakes, pastries, salads, finger foods, meatballs, soups, among other delicious types of food. It will be quite exciting to me to share with the world my favourite Armenian and Middle Eastern Dishes. So stay tuned and get your taste buds ready for a new world in the culinary world and among everything else. Enjoy and have great Christmas and enjoy the holidays and every other day. :)

The Joyful Moments Of Cooking and How Much I Love It

In my life, one of the most joyful and satisfaction I receive is when I cook, bake and enjoy my time in the kitchen with all my favourite kitchen appliances that make my cooking a lot more enjoyable and fun at the same time. I was 8 years old and I remember cooking rice for the very first time. It was the best feeling in the world when my mom taught me how to wash it and cook it. Now with my mom’s supervision she watched me as I cooked and she said, great job and it was my first time doing it. I got so excited. From then on, I started cooking a lot for my family and then as soon as I turned 14 years old, I did not need supervision anymore, and I could do everything on my own. I learned how to make lasagna, chicken soup, and other different types of food since I was 10 years old. When I turned 20 years old, I began to take over the kitchen and I would tell my mom to go relax, and I told her I got this. So now without my mom being in the kitchen, I do all sorts of dishes, I bake cakes, cupcakes, I make cookies, jello, home-made ice cream, fruit platters, salads, I marinate meats, I make meatballs, Ravioli, Armenian and Middle Eastern Dishes, I make my famous Chilli, different types of breakfast, dips, sauces, and everything, Among other delicious things that my family, and who comes over to my house, that always want seconds and even thirds sometimes. I sometimes think, I should have made extra, but I love it when there is no left overs.  I love making everything from scratch. I seldom go and buy ready made easy stuff, I enjoy making it all on my own. The best way to make it and you know exactly what is going into your food without all the added calories and ready made products. Sometimes you see ready made pasta, and lasagna trays from the grocery store, I never even touch those. I make mine fresh. You never know how long those things have stayed like that. I’d rather do it myself and it is a lot more fun that way.

I remember a time when I invited my whole group of friends over for Armenian Style Ravioli Called (Mante, Manti, Mantuh, Mantee, However they spell it), and the whole extra large pot finished amongst everyone and to this day, they want my Armenian Style Ravioli, but that day will come again when I will invite them over.  I remember a time when I cooked for over 20-25 people and all on my own. I had over 4 or 5 different dishes with salads, meats, and rice. It was a lot of fun although it was very hard to take it all on myself, but I made sure that the flavours were perfect and that everyone enjoyed it and they sure did. I love taking on big tasks on my own. Although it is great to receive help too, but I like taking on challenges and doing things on my own. especially when it comes to cooking. I don’t know, but I have become a perfectionist in the kitchen and I just love things to be cooked evenly, the sizes and I love presentation. Even if its just for my family on a regular dinner night. I just love presentation. I get the joys and satisfaction when doing so.

When I go grocery shopping, I also donate food to the less fortunate, and I put food in the food bank boxes that are put in front of grocery stores or in certain shelters, at my church they have food banks and I put a few non-perishable food items in the box. I love donating food to them. Knowing that a family out there who is less fortunate and needy is fed, that also makes me happy and that also makes me feel great that someone doesn’t have to go to bed hungry at night. It feels great to donate.

Food is my specialty and knowing that my family enjoys it and knowing that I made this with my love and care is what it important to me. I don’t cook because I have to everyday and I don’t cook for the sake of it, I actually love doing what I do and making sure my family is fed with the best possible nutrition.  Happy Cooking everyone!

Talin’s Veggie Eggplant Casserole – Recipe

Hello, Here is my recipe on my Veggie Eggplant Casserole. I love healthy food, and I enjoy making you. You will too. It is very simple with a few simple ingredients. It is as follows.

Ingredients Needed:

1-2 large regular eggplants, 4 medium sized cooking onions, 1-2 green/red peppers, 4-5 Vine tomatoes, 3-4 Green Zucchini, 1 Red Onion, 1-2 Celery Sticks, – All must be thoroughly washed.

A Cup and a half of Tomato Paste, 1 and a half cups of water, 2 teaspoons of salt, 1 teaspoon of black pepper, 1 teaspoon of All Spice, 1 teaspoon of Cumin, 1 teaspoon of Onion Powder, 1 clove of Garlic.

How to Prepare:

Take all this A Cup and a half of Tomato Paste, 1 and a half cups of water, 2 teaspoons of salt, 1 teaspoon of black pepper, 1 teaspoon of All Spice, 1 teaspoon of Cumin, 1 teaspoon of Onion Powder, 1 clove of Garlic.

and mix them all together in a different mixing bowl. If you need to add a bit more water go for it, but don’t add too much of it.

Then Chop all to bit sized pieces maybe even a bit larger in size. 1-2 large regular eggplants, 4 medium sized cooking onions, 1-2 green/red peppers, 4-5 Vine tomatoes, 3-4 Green Zucchini, 1 Red Onion, 1-2 Celery Sticks, – All must be thoroughly washed.

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Then take a casserole dish to put in the oven, preheat oven to 350 degrees, then put all your veggies in first, then take the sauce and run it over the casserole and there you have it, dinner for 4… it depends on how big your family is, or how many people you have make veggies and sauce according to how many people are in your household…

Enjoy :)

bon apetit!