Mushroom soup

Ingredients


1. Mushroom 3 cups (chopped in small pieces)
2. Chicken broth 2 cups+ more if needed
3. Milk ½ cup
4. Sour cream ½ cup
5. Flour 2Tbsp
6. Garlic 5 cloves
7. Onion 1 small to medium
8. Parsley ¼ cup (finely chopped)
9. Oil for frying
10. Salt to taste
11. Cumin ½ tsp

12. Lime or lemon juice (optional)

Directions

Heat about 2-3 Tbsp oil in a pot and add chopped onion. When onion start to turning gold add chopped garlic stir for a few minutes. Add cumin and some salt. Add mushrooms and stir occasionally for about 5-7 minutes. Add flour and stir for a few more minutes.

Pour the broths, stir, and bring to boil then cover the pot and let cook in a lower heat for 15 minutes or until liquid get thicker. Add chopped parsley. Mix milk and the sour cream and pour in the soup, bring to boil and turn the heat off after a couple minutes!
Use sour cream and parsley leaves as garnish.
You may have the soup with lemon/lime juice if you like sour taste!

Enjoy!!!

Cake 1

Ingredients


1. All purpose flour 2 cups
2. Butter (unsalted) 50 gram
3. Milk 1 cup
4. Oil ¼ cup
5. Sugar 1 cup
6. Egg 3 medium size
7. Baking powder 2tsp
8. Baking soda ¼ tsp
9. Vanilla extracts 1tsp
10. Cocoa powder 1 Tbsp

Directions


Separate egg whites from the egg yolks. Pour them in a separate bowls.
Beat egg whites thoroughly until turn white and stiff. Beat egg yolks as well and while you are beating add sugar to the yolks and mix until their color turn lighter and look creamy.

Add milk, melted butter oil and vanilla to the yolks and sugar and mix. Fold beaten egg whites on the other ingredients and mix. In a separate bowl mix flour, baking powder and baking soda, (I preferred to sift flour before adding to the cake)

Add sifted flour to the cake, mix well. Get 1 cup of the batter and mix with cocoa powder.
Pour the batter in a floured 9” round cake pan (you may also use loaf pan)

After that you pour the chocolate color batter over it in any shape that you like you may like round or cross line or etc.

Bake in preheated oven on 300 F degree for 50 minutes.

Enjoy!

Semi stuffed open side eggplants (Shekampareh)

Although I love this food I don’t make it so much at home, because I am the only one at home who likes it. In this post the photo belongs to last time I was at my mom’s place so this is my mom's kitchen and the food which my dear mommy was cooking for us!


Ingredients

1. Eggplant 4-5 (long and thin ones are preferred)
2. Ground beef or turkey 8 oz
3. Tomato 1 large
4. Green bell pepper 1
5. Onion 1 small size
6. Tomato past 1 Tbsp
7. Turmeric 1 tsp
8. Oil to fry
9. Salt to taste
You may also use some hot pepper or cumin or any other spices that you like with eggplant.

Directions

Wash the eggplants, cut the stem but leave some part which is attached to top of eggplant (according to picture) using a sharp knife make a shallow cut along the length of each eggplant. Fry all sides of eggplants until they get soft a little bit, set aside.
Sauté onions in 2 Tbsp of oil, when they turned golden brown add ground meat stir frequently, add turmeric, salt and other spices if you are using any. When all the meat juice absorbed stir for a few minutes more and add half of tomato paste and stir for a few more minutes (add oil if needed).

Now slightly open the eggplants in the cut place and fill them with the meat mix as much as you can and arrange them in a shallow skillet pan with lid.

Cut the bell pepper and the tomato in slices and put all over the filled eggplants.

Mix the rest of tomato paste with 1 cup of water, 2 Tbsp of oil and some salt and pour to the pan slowly (never pour the watery mixture over eggplants)

Turn the heat on bring to boil and turn to low cover the pan and let the dish cook for about half an hour or until eggplants are cooked. at the end not so much water should remain in the pan (you may add more or less water depending on how you like)

Serve with rice or bread.

Enjoy!!!

Spinach and prune stew ( khoreshte aloo sfenag)

Ingredients:


1. Meat 10 oz (chopped beef or chicken)
2. Spinach 1.5 pound
3. Dried yellow or red Prunes 10-15
4. Onion 1 medium size
5. Turmeric ½ tsp
6. Oil 5 Tbsp
7. Salt to taste

Directions:

Chop onion and sauté in 2 Tbsp of oil until turn golden brown add meat and stir fry for about 10 minutes or until all juice absorbed.

Wash spinach and chop them then fry them in rest of oil separately, set aside.

A few hours earlier soak prunes in warm water and set aside.

Add turmeric and salt to meat and stir for a couple more minutes add 1 cup of water cover the dish and let cook for half an hour then add prunes with their soaked water cover and let cook for another half an hour then add fried spinach and cook for 10 minutes.

(Depend on what kind of meat you are using, timing should be different)

Serve on rice.

Enjoy!!!