Thursday, December 11, 2008

Hawaiian Shrimp Skewers

I love coming up with fun recipes for seafood--especially shrimp. Since seafood is so versatile, it can be paired with a myriad of flavors. I came up with this next recipe for those who love those sweet and tangy combinations like I do. This recipe is so quick and easy and is perfect as an appetizer,snack, side dish, or addition to any barbecue.

-1 lb. cleaned and deveined shrimp (fresh is best, but frozen works just fine)
-1 can pineapple chunks
-3 to 4 tbs. honey
-1 tsp. red pepper flakes (Use more if you want it spicy and less if you like mild heat)

*Preheat your oven to 375°
*Mix red pepper flakes and honey in a bowl.
*Remove tails from shrimp.
*Alternate threading one shrimp and one pineapple chunk onto skewers. (I recommending presoaking your skewers overnight before using them in the oven as they may set off your fire alarm.)
*Apply honey and red pepper flakes mixture to both sides of skewers with a basting brush.
*Place skewers on a tray with raised edges so that the base of the tray does not actually touch the food, but instead catches any drippings.
*Place tray with skewers in the oven for 10 minutes.
*After 10 minutes, turn over each skewer and baste one more time.
*Put skewers back in the oven for another 10 minutes.
*Serve hot or cold.

Enjoy! :)

Sunday, November 30, 2008

Southern Skillet Cornbread

I can't believe the first time I had cornbread was only just over a year ago! It is such a wonderfully satisfying food and it has quickly become one of my favorite comforts as well as my husband's. This recipe is pretty easy and you probably already have most of the ingredients in your pantry! I LOVE this recipe and I know you will too. :)

-2 cups cornmeal
-2 cups all-purpose flour
-1/2 tsp. salt
-2 tbs. baking powder
-2 eggs
-1 cup margarine, melted
-4 cups buttermilk
-Corn oil (enough to coat skillet)

*Preheat oven to 400°F.

*In a large bowl, mix together corn meal, flour, salt, and baking powder.
*In a separate bowl, mix together eggs, butter, and buttermilk.
*Add corn oil to skillet and swirl oil around to coat bottom and sides.
*Leave remaining oil in pan.
*Return to high heat for 1 minute.
*Pour the cornbread batter into the skillet and cook on high heat until bubbles start to form in the center.
*Remove from stove.
*Bake for 40 to 50 minutes, or until a knife inserted into the center comes out clean.
*Serve warm!

Southern-style Collard Greens

Collard greens are one of those secret treasures that not many know about unless they're from the south. I discovered this tasty find when I began my quest to learn southern cooking. Collard greens are quite pleasing to the palette when made the right way and they're a great way to sneak in some of those leafy greens that are so good for our health into your diet. This particular recipe is a variation of one given to me by my mother-in-law. I added a few of my own touches to it. Give it a try! :)

-4 bunches collard greens
-1 and 1/2 cups seasoned salt (I use Lawry's)
-3 beef bouillon cubes (I use Maggi)
-1 pkg. (about 10 strips) smoked turkey bacon

Preparing the greens:

It's important to make sure your collard greens are properly cleaned as they may contain a lot of dirt, bacteria, and even little bugs sometimes.

*Fill up your (clean) sink with cold water and add lots of salt (to kill any bacteria).
*Submerge collard greens in water and move around with your hands.
*Leave greens in water for about 10 minutes so that all of the debris falls to the bottom of the sink.
*Drain water and gently wash off any remaining salt and/or debris from greens.

In a large pot:
*Bring to boil about 4 qt. water.
*Add seasoned salt, beef bouillon cubes, and turkey bacon slices.

*Gently pat the excess water off of your greens with a paper towel.
* Roll out each leaf and cut out the stem so that all that's left are two clean halves of a leaf. (Some people like to keep a little stem, but it's really up to you)
*After all the greens have been destemmed, stack 5 or 6 leaves on top of each other and roll up.
*Cut the roll of greens in 1/2 inch chunks.
*Place all cut up greens into a bowl as you go along.
*When all greens are cut up, add them to your pot of boiling liquids and turkey bacon.
*Reduce heat to medium-low and allow greens to cook for 45 minutes to an hour, stirring every 10 to 15 minutes.
*Drain water, discard turkey bacon slices, and serve hot!
(Optional: Southerners often like to add some hot sauce to their greens)

Bon appetit!

Mashed Potatoes

Mashed potatoes are one of the simplest comfort foods to make. They're also one of the most satisfying. Try this classic recipe!

-2 lbs. Idaho (brown) potatoes peeled and cut into 1 inch chunks (about 5 cups)
-3/4 cup hot milk (1%, 2%, or whole milk)
-2 tbs. butter
-1/2 tsp. salt
-1/4 tsp. black pepper

Optional ingredients:
- 1/2 cup sharp cheddar cheese
-2 tbs. freshly chopped parsley or dill

*Place potatoes in large pot and add enough water to cover potatoes.
*Cook 13 to 15 minutes or until very tender.
*Drain potatoes in colander.
*Return cooked potatoes to pot and stir over medium heat, about 1 minute, until excess water has evaporated.
*With potato masher, mash in hot milk, butter, salt, and pepper.
*Beat with wooden spoon until potatoes are smooth and creamy. Stir in any optional add-ins, if desired.

Enjoy! :)

Saturday, November 29, 2008

Candied Yams

When my husband and I got married, I began learning about southern cooking and "comfort foods" to remind him of the food he grew up eating. Luckily, over the past year I've become a pro in the art of soul food. The first I heard about candied yams, it sounded like the least appetizing food possible, but it turned out to be quite the opposite. Candied yams have become one of my personal favorite comfort food dishes. The sweetness of candied yams also blend in well with other southern foods like mashed potatoes, collard greens, corn bread, and even turkey or chicken. I'm sure you guys will love this recipe as much as I do and it's so easy to make! :)


-2 cups water
-2 cups granulated sugar
-4 tbs. butter
-1 tsp. lemon juice
-1/2 tsp. ground nutmeg
-1/2 tsp. cinnamon
-8 small yams (or sweet potatoes)

*Peel outer skin from yams or sweet potaoes and slice into 1/2 to 3/4 inch thick circles.
*Rinse in cold water, allow to drain, and set aside for later use.
*In a medium pot, bring water and sugar to a boil, add butter, lemon juice, nutmeg, cinnamon and sliced yams or sweet potatoes.
*Return to boil, cover pot and reduce heat to simmer.
*Cook yams or sweet potatoes for 35 to 45 minutes until tender.
*Gently stir while cooking.

Tuesday, November 18, 2008

Oven-baked Sweet Potato Fries

A while back, my friend Emily asked me for a good recipe for sweet potato fries. I had these for the first time last summer at the Ugly Tuna Saloon in Columbus and let's just say it was love at first taste. ;) I tried my own version of this recipe and I was quite pleased with the results. I hope you all are too. :)


-4 yams (sweet potatoes)
-1/4 cup olive oil
-Salt to taste

*Preheat oven to 400°.
*Cut sweet potatoes into 1/2-inch thick lengthwise strips and toss with olive oil.
*Coat a baking sheet with non-stick cooking spray and arrange potatoes on baking sheets.
*Bake potatoes for 15-20 minutes or until golden brown on bottom.
*Turn potatoes over and bake about 15-20 minutes or until golden brown all over.
*Sprinkle with salt and serve!

Wednesday, November 12, 2008

Bariis Iskokaris and Hilib Ari

I've always been a big fan of rice. Whether it's Indian biryani or Somali bariis iskokaris. Ever since I was a child, my mother would tell me how I hated pasta and bread, but would always eat rice. So at a young age I learned how to make bariis iskokaris (mixed rice). I decided to make some for the family tonight even though my family would prefer pasta over rice :) I hope you guys like it!


-2 lbs. chopped lamb or beef (I think it tastes better with lamb) :)

-4 cups basmati rice

-2 large onions

-4 Maggi chicken bouillon cubes (available at any Indian, Somali or Arab grocer. If you don't want to use these, you may substitute one cup of chicken broth instead.)

-2 tbs. garlic

- 1/3 cup vegetable oil or ghee

- 1 tbs. saffron

- 1/3 cup ghee

-1 cup mixed vegetables

-4 cinnamon sticks

-2 large brown potatoes

*Before beginning, place lamb in a pot and add a lot of water.
*Add 2 Maggi chicken bouillon cubes instead of salt.
*Cover it and put it on the stove without adding anything else.
*Leave and allow to cook for at least 2 hrs or more until the meat becomes well done.
*Make sure you taste your meat and that the salt (from the bouillon cubes) is not too much.
*Be sure to add water if you think it will evaporate because we'll be using all that lamb broth to make our bariis iskukaris (mixed rice)

In a separate pot:

*Heat the ghee and add the onion when ghee is very hot.
*Wait until the onion is red and it almost becomes black.
*Add Maggi cubes/chicken broth, cover it and wait for at least 3 minutes.
*Add the garlic and cover it again this time adding 2 Maggi chicken bouillon cubes.
*Wait for 5 minutes until everything cooks and almost dissolves.
*Add the vegetables and cinnamon sticks together--all this time you're not adding water.
*Make sure the stove is on medium heat because you don't want your vegetables and ghee to burn.
*Wash your rice and add it, stirring for about a minute.
*Go to your other pot that had the lamb juice and take the lamb out.
*Add about 4 cups of the lamb broth into your rice and cover it for about 20 minutes.
*Mix saffron with a half a cup of water, stir, and add to one side of the rice ( it doesn't matter which side).
*Turn oven to 350°. (I usually put the oven at about 400°, but you shouldn't if it's your first time because you don't want your rice to get burned or dry.)
*Take your rice and put it in the oven.
*Wait for at least 10-15 minutes and turn oven off.
*Make sure it doesn't get burned.
*Your rice is ready to eat, but don't eat it yet because you'll want to have it with your hilib (lamb!

By now you should have your lamb waiting on a plate or in the pot. Remember we didn't use the lamb itself to make the rice but we used the lamb broth. I bet you were wondering what you would do with the lamb. Now pay attention here because this can get little tricky ;).

*Now take about 1/4 cup of vegetable oil or ghee and warm it in a separate pot and add your onion when the ghee gets warm.
*Add the 2 remaining Maggi cubes and cover it for about 2 minutes.
*Add the lamb that was already cooked, add half cup of water, and cover it for about 5 minutes.
*Add the potatoes that you already pre-sliced and cover the pot.
*Make sure the heat is on medium because we don't want our lamb burning, leave it for about 20 minutes and it should be ready... eat it with your rice :)

If you have more questions about this dish you can ask me on the blog or send me an e-mail. I hope you like it as much as I do! :)

Oven Home Fries with Peppers and Onions

This recipe is quick and easy and makes a great snack or side to any meal!

-2 and 1/2 lbs. red skinned potatoes
-3 tbs. extra-virgin olive oil
-1 green bell pepper, seeded and chopped
-1 medium onion, chopped
-1 tbs. grill seasoning (I personally love any of McCormick's grill seasonings)
-2 tsp. sweet paprika

*Preheat oven to 500°
*Coarsely chop potatoes into wedges and transfer to a non-stick cookie sheet.
*Toss with oil, peppers, onions and seasonings and place in the oven for 25 minutes, turning twice with a spatula.

Serve hot and enjoy!

Orange Chicken


-2 tbs. extra virgin olive oil
-1 whole chicken, cut into pieces
-Salt and ground black pepper
-1/2 cup chicken stock (or one bouillon cube dissolved in 1/2 cup water)
-4 to 5 thyme sprigs
-1/4 cup orange marmalade
-2 lemons, 1 sliced into rings, 1 zested and juiced

*Pre-heat oven to 400°F.
*Place a large skillet over medium-high heat with about 2 tbsp. olive oil.
*Season the chicken pieces with salt and pepper, and sear until golden brown, about 4 minutes per side.
*Transfer the chicken pieces to an ovenproof dish and place into the oven to finish cooking, about 20 minutes.
*Place the skillet the chicken was cooked in back over medium-high heat and deglaze the pan with a couple of tsp. of water, scraping up any bits that may have stuck to the bottom.
*Add the chicken stock, thyme sprigs, marmalade, lemon slices and zest to the pan and bring to a bubble.
*Reduce the heat to medium low and reduce the sauce until thick and syrupy, 8-10 minutes.
*Remove and discard the thyme sprigs, add in the lemon juice from the zested lemon and toss the chicken in pan with the glaze to coat.

Serve with white rice or eat plain! Bon appetit!

Friday, October 31, 2008

Southern-style Spicy Fried Wings


Spicy Chicken Seasoning Ingredients:

-1 tbs. seasoning salt
-1 tbs. crushed red pepper flakes
-2 tsp. black pepper
-2 tsp. cayenne pepper
-2 tsp. poultry seasoning
-1 tsp. lemon-pepper
-12 whole chicken wings, cut in 1/2 at the joint

Spicy Chicken Batter:

-2 eggs
-2 tbs. hot sauce
-1 tbs. crushed red pepper flakes
-1 tsp. black pepper
-1 tsp. cayenne pepper
-2 cups all-purpose flour
-vegetable oil, to fry

Spicy Dipping Sauce:

-1 cup sour cream
-2 tbs. horseradish
-1/4 tbs. chili sauce
-1/2 tsp. cayenne pepper
-Salt and freshly ground black pepper

Mix all the ingredients together in a small bowl.


*In a small bowl whisk together seasoning salt, red pepper flakes, black pepper, cayenne pepper, poultry seasoning, and lemon pepper.
*Reserve 2 tablespoons in a separate bowl.

*Rinse chicken wings in cold water and place into a shallow baking dish.
*Sprinkle the wings evenly with the seasoning, and let them marinate, covered and chilled, for 1 hour.

*Whisk eggs, hot sauce, red pepper flakes, black pepper, and cayenne pepper into a medium size mixing bowl.
*Set aside.
*Put the flour into a shallow dish or pie plate.

*In a large deep-fryer or large Dutch oven, heat oil to 350° on a deep-fat thermometer.

*Dip chicken wings into the egg mixture then into the flour.
*Place wings 3 at a time into the hot oil and cook for 8 to 10 minutes, turning occasionally, until cooked through and golden brown.
*Remove to a paper towel lined sheet tray.
*Make sure oil returns to temperature before adding the next batch.
*Sprinkle the wings with the reserved seasoning for extra hot wings.

Serve with dipping sauce and enjoy!

Wednesday, October 29, 2008

Saag Paneer


-1 large onion
-6 cloves garlic
-1 oz. fresh ginger
-1 lb. thawed, frozen spinach (be sure to use frozen spinach)
-1 cup plain yogurt
-4 oz. buttermilk ( I love how it makes it taste)
-2 tsp. red chili powder
-2 tsp. garam masala (available at your local Indian/Pakistani grocer)
-1 cup Half and Half milk
-6 oz. paneer (type of cheese) (available at your local Indian/Pakistani grocer)
-1 tsp. salt to taste
-1 cup green peas

*Grind the onion, garlic, and ginger into a paste.

In a medium saucepan, combine paste, spinach, yogurt, buttermilk, chili powder, and garam masala.
*Simmer at medium heat for 25 to 30 minutes.
*Mash the ingredients with a potato masher.
*Add the Half and Half.
*Simmer until the mixture has a creamy consistency, 10 to 15 minutes.
*Add the cheese and simmer 5 minutes.
*You can season it with salt if you want.
*Serve it with white rice or eat it alone like I do! :)

Zucchini Bread

Zucchini bread is one the simplest and most satisfying comfort foods you can make. It's great for breakfast, as a snack, or if you want something that's sweet, without being overpoweringly sweet for dessert. It's also a fun way to get people to eat vegetables without force! ;)


-1 and 1/2 cups granulated sugar
-1/3 cup brown sugar
-3/4 cup vegetable oil
-2 eggs
-2 cups flour
-3/4 tsp. baking soda
-3/4 tsp. baking powder
-1/2 tsp. salt
-2 and 1/2 tsp. cinnamon
-1 and 1/2 cups finely chopped zucchini
-3/4 cup walnut pieces

*Preheat oven to 350°
*Combine sugars, oil, and eggs, and mix together.
*In another bowl, mix flour, baking powder, soda, salt, and cinnamon.
*Add to sugar/oil/egg mixture to moisten.
*Carefully fold in zucchini and walnuts.
*Divide mixture into 2 greased loaf pans.
*Bake for 55 minutes or until done.

Khaliat Nahal

Making the dough

-4 cups flour

-1 and 1/2 tbs. yeast

-4 tbs. powdered milk

-1/4 tsp. salt

-2 eggs

-1/8 cup ghee, butter, or vegetable oil

-1 and1/2 cups water

*Knead this dough and leave it to rise.


-1 cup water

-1 cup sugar

-A few drops of lemon juice

*Cook on stove for 15-20 minutes on low heat.

How to put it together:

*Once dough has risen and been kneaded down, form little balls.

*Put in a small piece of cream cheese or kiri cheese (available at your local Arab store)

*Tightly close each little ball with your fingers, making sure no cheese is sticking it.

*Place on a lightly greased pan close together and mix one egg yolk and pour it over the top

of the bread.

*Place tray in oven and bake at 350° until bottom of balls are yellowish.

*when they're done baking, drizzle sweet topping over top.

Persian Kabobs

My husband and I are meat lovers so I make a lot of kabob-type dishes. This recipe is super quick, very easy, and absolutely delicious. It is also ideal if you want that grilled taste, but don't have a grill.


-2 lbs. ground meat (beef, lamb, veal or venison)
-1 packet Sadaf Ground Kabob seasoning (available at your local Indian/Pakistani/Persian/Arab grocer)
-1/3 cup water
-1/4 cup olive oil

*Combine and dissolve seasoning in a bowl with water.
*Let stand for 10 minutes.
*Add ground meat to water and spice mixture and knead in well with hands.
*Add olive oil to meat and work in well.
*Shape kabobs to your liking and place on a metal or glass baking tray that has been lightly greased with olive oil. (Exercise caution if using wooden skewers in the oven as they may trigger you smoke alarm)
*Kabobs may be grilled or broiled by being placed on the middle rack of your oven.
*Turn once after 10 minutes and then remove tray from oven after another 10 minutes.


Tuesday, October 28, 2008

Arabic Fuul Mudammas

Fuul mudammas is one of the national dishes of Sudan and Egypt, often eaten at breakfast. Though originally a peasant food, it has long been part of the daily Egyptians' diet. It is particularly renowned for being a very filling dish, with many describing it as being 'like a stone in the stomach'. This has led to it being consumed by many in the Middle East in the early morning meal to prepare for a day of fasting during Ramadan. The dish's name derives from the Egyptian language: ful is derived from the Egyptian word for fava beans, and mudammas is a Coptic word meaning "buried." The second word hints at the original cooking method, which involved burying a sealed pot of water and beans under hot coals. Thankfully, you won't have to bury anything to enjoy this flavorful dish! Bon appetit!


-1 whole onion
-2 Maggi chicken
bouillon cubes (available at any Indian, Pakistani, or Arabic grocer. If you don't want to use these, you may substitute one cup of chicken broth instead.)
-1/4 cup vegetable oil, ghee, or butter
-2 cans fava beans
-1 tbsp. salt
-1 small can tomato paste
-2 limes
-5 boiled eggs
-2 tbsp. garlic

*Heat the ghee/vegetable oil/butter and sauté the onion.

*Cover and leave it for at least 3 minutes.

*When the onion becomes red and close to dark red, add the chicken bouillon cubes and stir for 1 minute.

*Add the garlic and cover pan for 2 minutes.

*Make sure your stove is not too high but on medium heat.

*Add the tomato paste and a little water and leave it for at least 30 minutes on medium heat.

*After the tomato and everything is cooked well, add the fava beans after straining excess liquid from the cans.

*Cover and leave it for another 20 minutes and it's ready to eat!

(Note: Although fuul mudammas may be eaten with any kind of bread, it is best with chapati or Arabic breads.)

Old Fashioned Sugar Cookies

I got this recipe from my friend Jackie's mother's cook book and it is by far my favorite cookie recipe ever. I've always loved sugar cookies, but this recipe won me over with it's classic, creamy taste. I also love this recipe because it's just so much fun to make with family and friends. and the perfect project to do with children. The last time I used this recipe, I stayed up all night baking the cookies with my husband who doesn't cook or bake whatsoever, but just wanted to have some fun baking with me. :) I'm so excited for you all to try this one!


-1 cup margarine
-1 and 1/2 cups sugar
-2 eggs
-1 cup sour cream
-1 tsp. salt
-1 tsp. vanilla
-1 tsp. baking soda
-1 tsp. baking powder
-5 cups flour

*Mix butter and sugar together using hand mixer (or by hand).
*Beat eggs and add to butter and sugar mixture.
*Mix in sour cream and additional ingredients (except flour).
*Mix in flour.

*For best results, chill overnight (although you don't have to).

*Preheat oven to 375°
*Cover rolling surface with flour.
*Roll out dough using a rolling pin (Cover rolling pin in flour every now and then to prevent sticking.)
*Cut out shapes using your favorite cookie cutters.
*Grease baking tray using baking spray or butter.
*Bake cookies for 8 to 10 minutes, depending size of the cookies and your particular oven.

*Decorate with colored sugar or by dipping top of cookies in melted icing, then covering with sprinkles.


Chapati is a type of roti made in East Africa, North India, and Western India. You can find my recipe below. Enjoy! =)


- 3 cups of flour
- 2 tsp of sugar
- 1 tsp of salt
- 1 cup of lukewarm water

Making the dough:

* Pour the flour, water, sugar, and salt into a bowl and begin to mix with your hand.
* Keep on mixing until it turns into a dough- like form.
* Mix for about 5-10 minutes (depending on your speed) until the dough sticks to itself and no longer sticks to your fingers.
*Divide the dough in 4-6 pieces.
*Flatten each piece out using a rolling pin until desired shape is formed.

*Heat up a non-stick frying pan and grease it using either olive oil or butter.
*When the pan is hot enough (you can test it by throwing drops of water on it), place one chapati on the pan
*Wait around one minute (or longer depending on preference) and turn it around, giving each side equal exposure to the heat.
*Pour drops of olive oil or butter on the top, then flip it over.
*When the bottom is crisp or golden brown, you may take it off or keep it longer if you prefer a crispier chapati.

Let me know how it turns out :D

Fish Biryani

Being Indian, I've always been a huge fan of rice dishes--biryani, to be more specific. I've tasted lamb biryani, goat biryani, chicken biryani, vegetable biryani, shrimp biryani, Mughlai Biryani, and probably more that I can't recall at the moment. But I was always curious about fish biryani because I am a HUGE fan of fish. I was looking through my endless spices/masala cabinet a few weeks ago and came across a box of Shan Fish Biryani mix and thought, "why not?!" As it turns out, fish biryani is now one of my favorite kinds of biryani. Hence, the reason why I have decided to share this recipe with all of you. Bon appetit! :)


-5 or 6 pre-cut and cleaned fillets of your favorite fish (I prefer tilapia with this dish)
-4 cups of basmati rice
-2 or 3 medium onions, finely sliced (most ethnic food stores also sell bags of pre-sliced and fried onions. It is a very inexpensive way to save you tons of time and keep your house from stinking up and one bag goes a long way! Use about 1 and 1/2 cups of fried onions)
-2 cups all natural plain yogurt
-3 tablespoons ginger/garlic paste
-2 heaping tablespoons sour cream
-5 or 6 small green chillies (only if you like some extra spice)
-5 tablespoons lemon juice
-1/2 to 3/4 cup vegetable oil
-2 tablespoons ghee ( also known as clarified butter)
-Shan Fish Biryani mix (The more of the powder you use, the spicier it will be.)
-A good handful of fresh cilantro, finely chopped.

*Begin by mixing lemon juice, Shan Fish Biryani mix (if you don't want it too spicy, only use about half or so of the packet), sour cream, ginger/garlic paste, and chopped cilantro in a bowl. Apply the mixture to the fish. Cover and set aside to marinate for half an hour.
*Slice all of onions.
*Next, heat vegetable oil and ghee in a skillet and fry onions for a few minutes until golden brown.
*Then add marinated fish and green chillies and fry until the oil separates from the masala (or sauce).
*Add 2 cups of yogurt and mix in well.
*Fry mixture until fish is firm, but not overcooked.

*At this time, preheat your oven to 375°

*In a pot, bring to boil 10 to 12 cups of water and add 2 tablespoons of salt.
*In a separate pot or bowl, wash (or rinse) rice thoroughly 3 times to remove any excess starch or debris.
*Add rice to boiling water and let cook until rice is 3/4 of the way done. (You can test this by taking a grain of rice from the pot and splitting it with your fingers. If it easily breaks into two without much effort, then it is done.)
* Drain rice and spread it evenly in a 18" x 18" aluminum foil tray (or one about that size).
*Then spread fish and masala evenly over rice.
*Cover tightly with foil and place it on the lowest rack in your oven for 45 minutes.
*Be careful when taking foil off of the tray because it will be VERY hot!



Malawah is a food known to many Somali families. Most families cook it regularly during Ramadan and consider it an important part of iftar. It is sometimes compared to the French crêpe, or a buttermilk pancake. Whatever you want to call it, it's delicious!


- 3 cups of flour
- 1/4 cup of sugar (depending on preference)
- 2 eggs
- salt
- 2 cups of milk (or water, I prefer milk)
- butter

* Mix the flour, eggs, sugar, salt, and milk in a bowl using an electric hand mixer.
*When the mix is free of clumps, the malawah is ready to be made.
*Pour 1/4 cup of the batter on a hot pan (medium-heat) and spread using a ladle in a circular motion.
*When the bottom turns golden brown, spread 1 teaspoon of butter on the top of the malawah.
*Flip it over.
*When the top is golden brown, the malawah is ready to be eaten!


Classic Crème brûlée

I had crème brûlée for the first time a couple of years back at this quaint little eatery in Columbus called the Worthington Inn. It's actually an old inn that was built in 1816 that someone cleverly turned into a restaurant while maintaining all of the charm and decor. The first time I tasted crème brûlée, I realized it was very similar to something I had eaten before. It's kind of a cross between custard and flan if you've ever had those. My favorite part of this rich dessert is the crispy, sugary crust on top. Hubby and I absolutely love this dessert and we hope you will too! Enjoy!

(Hint: To make Chocolate crème brûlée, follow the recipe below, but add 2 oz. semi-sweet or bittersweet chocolate finely chopped to the hot cream mixture on the stove)

What You Will Need:

-1 cup heavy cream
-2 tablespoons sugar plus 1/3 cup sugar
-2 extra large or jumbo egg yolks (I like to use all of the egg so it doesn't go to waste)
-1/2 teaspoon vanilla extract (I use a little more, but you can add to your liking)
-professional cooking torch (Also known as a blow torch. This can be bought anywhere that sells kitchen/cooking supplies. I bought mine from Bed, Bath, & Beyond)

Preheat your oven to 300°F. Prepare some boiling water.

In a saucepan over medium heat, combine cream and 2 tablespoons of sugar. Cook, stirring occasionally until small bubbles appear around edges of pan, 5-6 minutres. Set aside.

In a bowl, beat egg yolks and vanilla until smooth and light. Pour hot cream mixture into egg yolks, a little at a time, beating continuously until well blended. Strain mixture through a fine sieve into a bowl. Divide mixture among four 4 oz. ramekins.

Arrange ramekins in a baking pan with raised sides and place on middle shelf of preheated oven. Fill pan with boiling water to halfway up sides of ramekins. Cover pan loosely with aluminum foil. Bake until custard is set, about 25-30 minutes depending on your oven. Chill for 2-3 hours.

Sprinkle remaining sugar evenly over top of cooled custards. With the cooking torch, move the flame continuously over the surface of the ramekins, in a circular motion until sugar melts and becomes golden brown and bubbly. Serve immediately surrounded by fresh berries or cut-up fruit or refrigerate for later use.