Summer slaw (cabbage salad)

 

INGREDIENTS

 

• ▢ 2 cups shredded red cabbage
• ▢ 2 cups shredded green cabbage
• ▢ 1/2 red bell pepper, cut into bite-sized pieces
• ▢ 1/2 orange bell pepper, cut into bite-sized pieces
• ▢ 1/2 yellow bell pepper, cut into bite-sized pieces
• ▢ 1/2 English cucumber, cut into bite-sized pieces
• ▢ 1/2 cup sugar snap peas, cut on the diagonal
• ▢ 1 pint Sunburst tomatoes, sliced into halves

Vinegar Coleslaw Dressing

• ▢ 2 tablespoons sour cream , or plain Greek yogurt
• ▢ 1/4 cup red wine vinegar
• ▢ 1 tablespoon toasted sesame oil
• ▢ 1/2 teaspoon kosher salt
• ▢ 1/4 teaspoon fresh black pepper
• 1.5 tsp sugar 
• Eyeball olive oil 

INSTRUCTIONS

 

• In a small mixing bowl, combine the vinegar, sesame oil, sour cream and salt and pepper. Whisk until well combined. Set aside.
• Meanwhile, in a large mixing bowl, toss the cabbages, peppers, peas, cucumber, and tomatoes.
• If serving immediately toss with dressing. Otherwise, dress the slaw salad right before serving.

• 
  

Hot cocoa mug cake

 

1. Whisk together 1/4 cup flour, 2 Tbsp granulated sugar, 1/4 cup hot cocoa mix, 1/4 tsp baking powder, and a pinch of salt in a small bowl.
2. Add in 1/4 cup hot water, 2 Tbsp vegetable oil, and 1/4 tsp vanilla. Stir together with a whisk together until no clumps of flour remain.
3. Pour into a 12 oz or larger microwave-safe mug and sprinkle 1 Tbsp of chocolate chips over the top of the batter. 
4. Heat for 60 seconds then check the doneness by inserting a toothpick into the center of the cake. If it comes out mostly clean with a few moist crumbs (melted chocolate is ok too if you hit a chocolate chip), your mug cake is ready! If the batter is still liquid in the center, heat for an additional 15 seconds, then retest with a toothpick. Repeat until your mug cake is cooked through.
5. Let the cake cool for a few minutes 

Air fryer frozen puff pastry

 https://airfryerworld.com/air-fryer-frozen-puff-pastries/

360F for 8 mins, flip, another 6-8 mins

Air fryer cookie

 Nestle chocolate chip cookie dough - 300F for 8 mins. Use parchment paper cut to size 

Chocolate chip oatmeal muffin

 

Oatmeal Chocolate Chip Muffins

★★★★★

5 from 21 reviews

• author: LILY ERNST
• total time: 40 MINUTES
 
• yield: 12

These oatmeal chocolate chip muffins are soft, moist, and fluffy. They have crispy muffins tops, a hint of warm cinnamon spice, and they are loaded with chocolate chips.

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ingredients

• 1 & 1/4 cups (105g) quick rolled oats
• 2/3 cups (165ml) milk
• 1/2 cup (125ml) vegetable oil
• 1 cup (200g) granulated sugar
• 2 large eggs
• 2 tsp vanilla extract
• 1 & 1/4 cups (160g) all-purpose flour
• 1 tbsp baking powder
• 1 & 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg (optional)
• 1/2 tsp salt
• 1 cup (175g) chocolate chips

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instructions

1. In a large mixing bowl, stir together the rolled oats and milk. Let stand for 15 minutes. Meanwhile, preheat the oven to 375F, line your muffin pan with paper liners, and gather your other ingredients. 
2. Whisk in the vegetable oil, granulated sugar, eggs, and vanilla extract.
3. In a separate bowl, toss together the flour, baking powder, cinnamon, nutmeg (if using), salt, and chocolate chips. Add the dry ingredients to the wet ingredients and mix until just combined.
4. Spoon the batter evenly into each muffin cup. Sprinkle with some more rolled oats and top with a few more chocolate chips if desired.
5. Bake for 20-22 minutes or until a toothpick inserted into the center comes out clean.

notes

Leftovers can be stored in an airtight container for 3-5 days at room temperature.

To freeze – Place the completely cooled muffins in a freezer-friendly container or ziplock bag and store them in the freezer for up to 3 months. Thaw overnight in the fridge and warm up in the microwave for a few seconds before serving.

Find it online: https://www.littlesweetbaker.com/oatmeal-chocolate-chip-muffins/

Jorda

!!!!Double up for Eid proportions!!!!!

Basmati rice 1 cup - soaked 30 mins 

Water

Orange food coloring 1 tsp

Bring to boil, put in rice, take off when 80% done

Drain and spread out in strainer

1/2 sugar 

Ghee 1/4 cup with  sugar

Cinnamon 2 sticks, cloves 4-5 pieces, cardamom 2

1 orange diced and raisin to be stirred in when sugar melts 

Stir in soaked rice and 1/4 tsp salt 

Sauté 3-4 mins

Stir in 3 tbsp sliced nuts - almond/pistachio

Cook for 10-15 mins on low heat 

Serve warm

Double up for Eid 

Pizza dough

 Ingredients 

5 c flour + 1/2 c more if needed

2 c water

1 tbsp active dry yeast

1 tbsp olive oil

1 tbsp salt

1/2 tsp sugar

Instructions

1. Heat up 2 cups of water for 60 seconds in the microwave, the water should be pretty warm but not hot 
2. Add the active dry yeast, give it a little stir and then sprinkle the 1/2 tsp of sugar over top 
3. Let the yeast get foamy, about 5 minutes 
4. In the bowl of a stand mixer add 4 cups of flour, salt and olive oil 
5. Attach the dough hook 
6. With the mixer on low start adding the yeast water 
7. Once the water has started to combine with the dry ingredients, add another cup of flour 
8. Mix this on med/low speed for a couple minutes 
9. If you notice it's still sticky and not a smooth ball shape yet, add the last 1/2 c of flour little by little (don't add all of it and risk dry dough) 
10. Check the consistency - press your finger into the dough, it should bounce back 
11. Take the dough out of the bowl and rub olive oil around the inside of that same bowl
12. Put the dough back in the bowl, cover with plastic wrap or a towel
13. Let the dough rise for 45-60 minutes (once it's doubled, it's done) 
14. After risen, pour the dough on to a floured surface 
15. For two 16" pizzas, cut the dough in half 
16. For four personal size pizzas, cut the dough in fourths 
17. Use your hands to roll each piece tightly, tucking the edges into the bottom so its very taught 
18. Place them on a floured counter and leave some space between them and cover each with a lightly oiled piece of plastic wrap, until you are ready to form them into pizzas 
19. You can can skip the above step if you are just going to freeze the pizza dough, or if you just want to freeze one dough ball it can go straight into a ziploc bag then to the freezer 

20. Notes

    1. Adding the sugar to the water/yeast mixture helps it to activate, even more.

    
    

    https://moderncrumb.com/homemade-pizza-dough/#