Healthy Food Recipes

Ingredients :

·         1 lb. fresh, pitted dates

·         1/2 c. (1 stick) butter

·         3/4 c. all-purpose flour

·         1 tsp. ground cardamom or 2 tsp.cinnamon

·         1/4 c. powdered sugar for sprinkling

How To Make :

·         Divide dates among 6 individual dessert bowls.

·         Place butter in a small saucepan and melt over medium heat. Add flour and cook, stirring constantly with a whisk, 2 to 3 minutes, or until flour is golden brown but not burnt. Add

·         cardamom or cinnamon, stir, and remove from heat. Let sit 2 to 3 minutes, stirring occasionally.

·         Pour butter mixture over dates, dividing it equally among dishes. Allow to sit 15 minutes, or until cool. Dust lightly with powdered sugar and serve.

       Preparation and cooking time: 10 minutes (plus 15 minutes cooling time) Serves 6

Ingredients :

Pastry:

·         1 c. ground almonds

·         3/4 c. sugar

·         1 tsp. ground cardamom

·         1 c. ground pistachios, plus 1.5 tbsp.

·         finely chopped pistachios for garnish

·         4 tbsp. (1/2 stick) butter, melted

·         6 large sheets phyllo dough,thawed*

Syrup:

·         3/4 c. sugar

·         6 tbsp. water

·         2 tbsp. rose water

How To Make :

·         Preheat over to 375°F.

·         In a medium mixing bowl, combine almonds with 6 tbsp. of the sugar and 1/2 tsp. of the cardamom. In a second bowl, combine pistachios with remaining sugar and cardamom. Set aside.

·         Brush an 11_7-inch baking dish with melted butter. Place one layer of phyllo dough in dish and use a pastry brush to brush dough with butter. Add another layer, also brushing this one with butter.

·         Spread the almond mixture in an even layer over pastry. Add another sheet of phyllo and brush it with butter. Add the pistachios in a layer over the dough. Add the last two sheets of phyllo, buttering each one before you place it on top of the pistachio mixture.

·          Use a fork to prick small holes in the baghlava’s surface. Place in oven and bake 20 to 30 minutes, or until golden brown.

·         While baghlava is baking, prepare syrup. Place sugar and water in a saucepan over high heat and bring to a boil. Reduce heat slightly and boil gently for 15 minutes. Remove promptly from heat and stir in rose water.

       ·    Remove baghlava from oven. Use a sharp knife to cut it into small diamond-shaped pieces. Pour syrup over all and sprinkle with pistachios.

Ingredients :

·         2 eggplants or 4 zuchinni, tomatoes,bell peppers, or onions*

·         3/4 c. uncooked rice

·         1 tbsp. olive oil

·         1/3 lb. lean ground lamb or beef

·         1 large onion, chopped

·         1 clove garlic, minced

·         1/3 c. pine nuts (optional)

·         8-oz. can crushed tomatoes

·         1/2 tsp. cinnamon

·         1/2 tsp. allspice

·         1/4 c. fresh parsley, finely chopped

·         1/2 tsp. salt

·         1/4 tsp. black pepper

How To Make :

·         Prepare vegetables for stuffing.

·          Rinse rice well in a colander under running water. Place in a bowl, cover with warm water, and soak.

·         Heat olive oil in a large, deep skillet over medium-high heat. Add meat. Using a spatula or spoon to break up any lumps, cook 5 minutes, or until meat begins to brown. Add onion, garlic, and pine nuts (if using) to pan and sauté 3 to 5 minutes more.

·         Add tomatoes, cinnamon, allspice, parsley, salt, and pepper. Mix well, cover pan, and simmer 10 minutes.

·         Drain rice and add to pan. Cook, stirring occasionally, 15 to 20 minutes longer.

·         Fill vegetables of your choice. Place stuffed veggies in a baking dish with 1/2 c. water and cover with aluminum foil. Bake at 350°F for 45 minutes

Preparation time: 15 minutes Cooking time:1 hour 20 minutes Serves 4