Good nuts, pretty nuts

Walnuts and almonds are so good for your health: they are said to prevent heart disease and lung and prostate cancer and nourish brain cells. Walnuts and almonds also contain healthy calories and healthy fats. In fact, those who incorporate these two nuts into their regular diet are said to be less likely to gain weight.

I love walnuts with my tea and feta for breakfast; and I usually use almonds on my salad. My favorite nut dish however, is the one on the picture. Just on its own, as a side dish, appetizer, filler, snack, and with bear as a chaser or “mazeh”. Read the rest of this entry »


Wholesome ideas for Holidays Season: Veg.s and dips

Fresh vegetables and two home-made dips or the whole family to savor : Guacamole and Persian Shallot marinated in yogurt (maast-o-mosir) and garnished with chopped chives.


Tasty Porcupine

This is my most recent “invention”, see what you think

Ingredients: A large plump grapefruit (or any citrus fruit larger than that). Cubed cheddar cheese (or any hard cheese of your choice). 300 gr. Pitted green and black olives; cherry tomatoes, large, table grapes (red, or green), one cup each. Wooden toothpick (about 40). Read the rest of this entry »


Roman-beans dish, for the love of the good old days

 

This is a side dish and a favorite chaser or mazeh among many Iranians; it goes particularly well with the Iranian hard liquor, aragh. A mazeh should be spicy and delicious of course, and should ideally contain a lot of protein. Charcoal-grilled lamb’s liver (jegar) for instance is another renowned mazeh. In Iran, Kidney beans dish is by tradition prepared and sold by restaurant, bars (when we had them) and street venders. However, khoraak looia is very easy to prepare at home; it is nutritious, tasty and always good to have as a side dish, or even on its own.

Ingredients: Read the rest of this entry »


Salads, for the love of a pretty table

Never underestimate the power of a refreshing and gorgeous-looking bowl of salad, even of the simplest type; it adds color to your table, flavor to your main dish, and admiration towards your taste

No. 1 : Cabbage-Noodle Salad. Grate the carrot and chop the cabbage. Still fry sliced almond briefly (w/o oil) and mix with cabbage-carrot. Top with dried rice noodle. The dressing (salt and rice vinegar) should go just before serving else it soften and noodles Read the rest of this entry »


Three appetizers: with beets, mushroom, and lentil/avocados

Okay, these three appetizers do not have to be served together of course, but if you decided that they do make a pretty ensemble, rest assured it won’t take you a lot of “active” time to prepare them.  And keep in mind that beets, lentils and avocado all have outstanding notorious benefits.

  1. 1. Oven roasted beets: Buy a bunch of fresh (with leaves) beet.  Cut off the stems and the leaves, but do not throw them away; you can steam cooked or use them in a variety of soups. Trim off the ends, wash and brush the whole beets. Wrap all three or four turnips in a large aluminum foil and crunch up the sides together to seal. Turn oven to 325C and bake in the middle row for at least two hours or until they are soft enough to peel easily. This method results in juicy and deep sweet beets with a taste incomparable to any other method. Cut and arrange in a cute plate! Read the rest of this entry »