Mushroom Oat Soup

Tags

Chicken, Chicken soup, mushroom, mushroom oat chicken soup, mushroom soup, oat soup, oatmeal, Ramadan soups, side dish, Soup recipes, شوربات رمضانيه, شوربة المشروم بالشوفان, شوربة الدجاج بالمشروم والشوفان

My family favorites soup, the oatmeal with the mushroom have their secrets to this delicious creamy soup.

As it looks, this is the first soup recipe I share with you this Ramadan. Although, soup is at our Iftar menu at daily basis during Ramadan. After a long day fasting, our body is in need for a lot of liquids, to compensate the water lose. I tried to make different kinds every time. So, for now I have some pretty good soup recipes. Unfortunately, I really have shortage in time, that I barely have time to spend at internet and blogging. Ramadan times is very difficult and most of the time go mostly toward spiritual work during fasting day or praying at night, may Allah bless us all and accept our deeds.

Ramadan is a special month to me: It’s the month of worship and forgiveness. In this month, all the doors of heaven are opened, Allah calls his worshipers: Anyone in need? Anyone asking me? So Allah will respond and answer his requests. That’s why good muslims racing to make more good deeds during this month, so they can win Allah’s charity and love. They set their goals in remembering Allah, praying — including the late night and early morning prayers — reciting the Quran, seeking knowledge, the obligation to help people, honouring one’s parents and maintaining good family relations and other acts of worship, it’s the spirit of Ramadan.

In this soup recipe, I didn’t use any thickening agent, no cream nor flour. The cooked oatmeal was enough to add the creaminess and a moderate thickness to the soup, the way my family prefers it the most.
I used a pre-cooked chicken. It’s a good way to use up your leftover roasted chicken. But you can add non cooked chicken in the first step with the onion. Cook it half way then add the mushroom. Continue with the recipe as I will describe it below.

Mushroom Oat Soup.

Ingredients:

• 1/2 cup chopped finely onion
• 1 tablespoon olive oil
• 1 teaspoon garlic, minced
• 1 tablespoon butter
• 2 cups finely chopped fresh mushroom
• 3/4 cup oat old fashioned
• 6-7 cups chicken stock, or water
• 1 cup cooked chicken, shredded
• 2 tablespoon chopped fresh parsley
• salt and pepper

Direction:
1. Saute the onion in 1 tablespoon olive oil, then add the garlic, mix and sauté for 1 min.
2. Add the butter then mushroom, sauté for 5 min on medium heat, stir to not let it burned.
3. Add the oat mix well, then add the stock or water. Lower the temperature to medium low and let boil, simmer at low heat for 1/2 hour.
4. add the cooked shredded chicken pieces and parsley, mix let boil together for a couple of mins.
5. Serve with a lot of parsley on top.

 

شوربة الشوفان والمشروم
١/٢ ك بصله مفرومه ناعم
١ م ك زيت زيتون
١ م ص توم مدقوق
١ م ك زبده
٢ ك مشروم طازج مفروم ناعم
٣/٤ ك شوفان الحبوب المامله
٦-٧ ك مرقة دجاج او ماء
١ ك دجاج مطبوخ جاهز مقطع قطع صغيره
٢ م ك بقدونس مفروم طازج

نقلب البصله بالزيت على النار نضيف التوم لحتى يتدبل
نضيف الزبده والمشروم ونقلبع حتى يتدبل المشروم لمدة ٥ د على نار هاديه
نضيف الشوفان ونخفف الحراره ونقلبه بتلزيت مع المشروم لمدة ١ دقيقه
نضيف الماء ونتركه لحتى يغلي نوطئ الحراره ونتركه يطهو لمدة ١/٢ س على نار هادئه جدا
نضيف الدجاج المطهو والبقدونس ونحركه نعدل الملح والفلفل

Roasted Chicken with Vegetable & Jeweled Rice

Tags

Chicken, jeweled rice, middle eastern recipes, oven recipes, oven roasted chicken, Raisin, rice, roasted chicken, spice rub

For festive dinners I like to roast a whole chicken, with little trouble they become an impressive entree.

There are many recipes for the roasted chicken that is so good as this recipe. What makes this recipe unique is the middle eastern way on roasting the bird. Using a blend of spice seasoning mix that is massaged on the outside of the chicken, makes even the most finicky eaters being enthusiastic about the chicken’s intense, appetizing aroma, succulent meat, and beautifully browned skin.

A whole meal in one dish, with the addition of the vegetables that surrounds the chicken and has the whole flavors. Plus, to make it an easy to make recipe, by using the oven bag, just you need to wipe the inside of the bag with oil then flour to make sure the chicken skin will not stick with the bag.

The rice pilaf is one of the classics that you find in all middle east countries, it goes particularly well as an accompaniment with roasted chicken and it also often forms a stuffing for the bird.

Roast Chicken

2 whole game hen (1 1/2- 2 pounds), rinsed and patted dry
Salt and ground pepper
1/2 teaspoon of each of cardamom, dried coriander, turmeric, whole spice, cumin, and paprika
fresh thyme leaves
2 medium onions, cut quarters or smaller
3 medium carrots, cut into 3-inch lengths
3 medium red potatoes, cut quarters
1 table spoon extra-virgin olive oil, plus extra

Preheat oven to 450 degrees. Clean the chicken then pat dry with kitchen wipes.

Mix the salt and pepper with the other spices. Season chicken inside and out with spice mix, pour some olive oil and massage the chicken. make sure to reach under the skin so the chicken will absorb and have all the flavor and aroma of the spices.

Place the chicken in the oven bag in a roasting pan.

In a large bowl, toss onions, carrots, and potatoes with oil; season with salt and pepper.

Scatter vegetables around chicken, arranging it at the edge and underneath. close the bag and tuck the knot underneath, make a small slut in the bag.

Put the pan in the oven with 450 degree for 20 minutes then lower the temperature to 400 for another 40 minutes until chicken is golden brown and juices run clear when pierced between breast and leg (an instant-read thermometer inserted in thickest part of a thigh, avoiding bone, should read 165 degrees).

Jeweled Rice

2 cups basmati rice, rinsed
Cinnamon stick, bay leaves
1/3 teaspoon ground cardamom
1/3 teaspoon ground coriander
1/2 teaspoon turmeric
Salt & pepper
about 2 3/4 cup hot water
4 tablespoon canola oil
1 medium onion, peeled, thinly sliced
1/2 teaspoon sumac, for the onion
1/2 cup slivered almonds
1/2 cup pine nuts
1/2 cup raisins
1/4 cup dried of each black cherries, cranberries
Olive oil

In a bowl, soak the raisins, cranberries, and black cherried in hot boiling water. set aside while you make the rice.

In a large pot, heat 2 tablespoon canola oil, add the bay leafs, cinnamon, and the washed and drained rice.

Add the ground cardamom, the coriander, the turmeric, salt and pepper. Toast for 1 min under low heat with stirring occasionally.

Add the boiling water and magi chicken broth cubes. Bring it to boil. Taste and adjust the seasoning.

Lower the heat, cover, and simmer for about 10-15 minutes or until the rice grains expand in length. Don’t open the lid before the rice is done cooking.

Add 2 tablespoons of olive oil in a large skillet, sauté onions until golden brown, add turmeric and sumac, stir and put on a seive or kitchen papper to get rid of the eccess oil.

In the same skillet, add raisins, cranberries and black cherries, toast a little until the raisins puffed, transfer immediatly to kitchen papper to soak the eccess oil.

Finally, with the same skillet, add the pine nuts and toast until gold in color, add some oil if it needed.

Add 3/4 of the amount of onions, raisins, cherries, and nuts to the rice. Save the rest to add it to the top while serving. Stir gently with large spatula, make sure not to break the rice grains.

To serve, mound rice on a serving platter. Garnish with the browned onion, toasted raisins, cherries, cranberries, and pine nuts. Serve warm. Jeweled rice may be served with salad and yogurt.

Biscuits For Every Meal : The Daring Bakers January Challenge.

Tags

Appetizer & Sides, apricot, apricot biscuits, Baking, biscuits, breakfast scones, cambil cream of chicken soup recipes, cheddar biscuits, cheddar garlic biscuits, Chicken, corn, corn and chicken chowder, corn soup, creamy corn and chicken soup, daring bakers, daring kitchen challenge, fan tan rolls, herbed biscuits, light lunch, scone, Soup, sweet biscuits, tea time biscuits

Blog-checking lines: Audax Artifex was our January 2012 Daring Bakers’ host. Aud worked tirelessly to master light and fluffy scones (a/k/a biscuits) to help us create delicious and perfect batches in our own kitchens!

It only took me 25 minutes to get these fluffy and tasty biscuits from the fridge to your table. Which is the most thing I adore about making these all the time, and whether it’s for breakfast, snacks or even for lunch these are very welcome in my family.

The recipe was given by Audax was very successful, I followed every step in the recipe, I really like it. I played with the flavours and added a little to the original. Very special thanks to Audax Artifex for sharing these awesome recipes and dedicated her tries to get the best of the biscuits recipes.

actually, I made two kinds of biscuits, and hoped to make more but as always, the time is my big problem.

The savory one which is the Buttermilk Cheese and Garlic Biscuits. Mmm! Warm and cheesy biscuits are a snap to make, and it went very well with the warm chicken and corn cream soup. That was a superb for satisfying light lunch meal. In the biscuit batter I used grated cheddar cheese, garlic powder and sprinkle of dried parsley leaves, Other delicate fresh herbs (tarragon, chives, chervil) will work in this recipe in place of the parsley. For a browner crust, brush the tops of the biscuits with melted butter after baking, it’s also intensify the butter flavour in the biscuits.

The other kind is the sweet biscuits-Stacked Apricot Biscuit. Tender and slightly sweet, these treats are perfect for afternoon tea, and perfect  for breakfast as will. Serve with softly whipped and sweetened whipping cream, or even a your choice of jam.

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Cheddar and Garlic Herbed Biscuits

For the original recipe check audax recipes here

When the weather outside gets chilly, nothing beats this hearty chicken and corn cream soup, complete with freshly baked flaky buttery biscuits.

1 cup plain (all-purpose) flour
2 teaspoons fresh baking powder
1\4 teaspoon baking soda
¼ teaspoon salt
4 tablespoons frozen grated butter (or a combination of lard and butter)
1\2 cup cheddar cheese , shredded
1\4 teaspoon garlic powder
1 tablespoon dried parsley
about ½ cup cold buttermilk
optional 1 tablespoon buttermilk, for glazing the tops of the scones
1 tablespoon melted butter, to glaze after baking

Directions:
1. Preheat oven to very hot 450°F

2. Triple sift the dry ingredients into a large bowl.Add the cheese , dried parsley, and the garlic powder (If your room temperature is very hot refrigerate the sifted ingredients until cold.),
3. Rub the frozen grated butter (or combination of fats) into the dry ingredients until it resembles very coarse bread crumbs with some pea-sized pieces if you want flaky scones or until it resembles coarse beach sand if you want tender scones.

4. Add nearly all of the liquid at once into the rubbed-in flour/fat mixture and mix until it just forms a sticky dough (add the remaining liquid if needed). The wetter the dough the lighter the scones (biscuits) will be!
5. Turn the dough out onto a lightly floured board, lightly flour the top of the dough. To achieve an even homogeneous crumb to your scones knead very gently about 4 or 5 times (do not press too firmly) the dough until it is smooth. To achieve a layered effect in your scones knead very gently once (do not press too firmly) then fold and turn the kneaded dough about 3 or 4 times until the dough has formed a smooth texture. (Use a floured plastic scraper to help you knead and/or fold and turn the dough if you wish.)
6. Pat or roll out the dough into a 6 inch by 4 inch rectangle by about ¾ inch thick (15¼ cm by 10 cm by 2 cm thick). Using a well-floured 2-inch (5 cm) scone cutter (biscuit cutter), stamp out without twisting six 2-inch (5 cm) rounds, gently reform the scraps into another ¾ inch (2 cm) layer and cut two more scones (these two scones will not raise as well as the others since the extra handling will slightly toughen the dough). Or use a well-floured sharp knife to form squares or wedges as you desire.
7. Place the rounds just touching on a baking dish if you wish to have soft-sided scones or place the rounds spaced widely apart on the baking dish if you wish to have crisp-sided scones. Glaze the tops with milk if you want a golden colour on your scones or lightly flour if you want a more traditional look to your scones.
8. Bake in the preheated very hot oven for about 10 minutes (check at 8 minutes since home ovens at these high temperatures are very unreliable) until the scones are well risen and are lightly coloured on the tops. The scones are ready when the sides are set.
9. Immediately place onto cooling rack to stop the cooking process, serve while still warm.

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Corn and Chicken Cream Soup

3 chicken tenders, cut into small cubes
1\4 cup chopped onion
1 tablespoon butter
1 can cream of chicken soup
2 cups water
1 cup frozen corn kernels
1\4 cup shredded cheddar cheese
1 tablespoon cream cheese
1 teaspoon dried basil leaves

In a large pot over medium heat, combine the onion, butter or margarine, and the minced chicken. Saute for about 1-2 minutes, then add the corn kernels, sauté for about 5 min more.
Add the cream of chicken soup, water, salt and pepper. Add in the cheddar cheese, whisk in the cream cheese and allow to heat through. Add the herbs, Stir together, test the taste and serve.

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Apricot Biscuits

Stacked biscuits, baked in muffin cups and sweetened or not, make an attractive opener for a feast.

2 cups all-purpose flour
2 teaspoons baking powder
1\4 teaspoon baking soda
1/4 teaspoon salt
2\3 cup dried apricot, cut into small pieces
1\2 teaspoon finely grated lemon peel
2 tablespoon granulated sugar
1/4 cup shortening
3/4 cup fat-free milk
turbinado sugar (row cane)to sprinkle on the top
cinnamon (optional)
1 tablespoon melted butter for the top and between the folds

Preheat oven to 410 degrees F. Stir together flour, baking powder, baking soda, and salt in a large mixing bowl. Add in the dried apricot, the granulated sugar, and the lemon peel. Cut in shortening until mixture resembles coarse crumbs. Make a well in the center; add milk. Stir just until dough clings together.

Knead the dough gently for 10 to 12 strokes on a lightly floured surface. Divide dough in half. Roll one portion into a 12×10-inch rectangle. If desired, sprinkle turbinado sugar and cinnamon over rectangle. Cut rectangle into four 12×2-inch strips. Cut into each strip into 4 square. Stack the strips one on top of the other. Place stacks, edge-side down, in greased muffin cups. Repeat with remaining dough.

Bake in preheated oven for 10 to 12 minutes or until golden. Serve warm with cream cheese or apricot jam.

Chicken Bagel Sandwich

Tags

Chicken, chicken breast, chicken sandwich, light lunch, mushroom, sandwiches, swiss cheese, tomato pasta sauce

This is my family favourite sandwich!
It’s like you eating a chicken pasta dish but in sandwich form, very delicious, along with melted swiss cheese in a tomato sauce, this sandwich is freakin’ awesome .
My husband used to work in a bagel shop during his studying at OSU, in a lovely small town “Stillwater”, when he and some of his friends came by this sandwich. Then he passed me the recipe, as many others, and became my favourite sandwich.
Particularly with the addition of swiss cheese  and pasta sauce give it that very likely and distinguish taste, the swiss is very recommended with the sandwich other than any kind of cheeses.
You can add suateed mushrooms to the sandwich, bell pepper, caramelized onion, or leave it plain just the chicken, cheese, and the sauce.
Sometimes I use the frozen not cooked breaded chicken, and cook it in the oven before assemble it with the bread in the sandwich.

Chicken Bagel Sandwich

bagel bread
chicken breast
tomato pasta sauce
swiss cheese
fresh mushroom
italian herb spices
garlic powder

Start with the chicken season it with salt, black pepper, and the italian herbs. In a large wide skillet sear the chicken 1 minute on each side.
Add the tomato sauce and cook with the chicken for 1 minute, don’t worry if the chicken seem not cooked from the inside because it will continue cooking in the oven.
In another skillet sauté the mushrooms with oil, season with salt and pepper.

Cut the bagels into 2 slices, line a slice of swiss cheese on one bagel slice, top it with chicken along with some tomato sauce, then some mushrooms and another slice of swiss cheese, top with the other slice of bagel.

Wrap the sandwich with aluminum foil place in an oven sheet and pop it in a preheated oven at 350 f for 20 – 25 minutes.

And enjoy it as light and quick-lunch with your favourites salad.