Radish & Arugula Salad


  • 3 cups baby arugula
  • 4 radishes, thinly sliced
  • 2-3 teaspoons Vidalia onion, finely chopped
  • 1 lemon
  • 1-2 teaspoons extra virgin olive oil
  • salt, pepper, garlic powder


Mix the arugula, radishes, and onion in a salad bowl

Squeeze the lemon juice over top

Pour the olive oil over all

Sprinkle with salt, pepper, and garlic powder. Toss gently. Feast. Then have a little more

Fasolia Beans with White Rice


  • 2 cups of red beans
  • 1 lb of beef stew chunks (or filet)
  • 6 teaspoons of tomato paste
  • 10 cloves of fresh garlic, minced
  • 1 small onion, finely chopped
  • 1/2 cup of olive oil
  • 1/2 teaspoon of salt (or to taste)
  • 1 teaspoon of Lebanese 7-Spices
  • 1/3 teaspoon of black pepper
  • 5 teaspoon of ground cinnamon
  • 3-4 cinnamon sticks (optional)
  • 1 teaspoon of dried cilantro leaves (optional)
  • 1 cup of rice
  • 1/4 cup of vermicelli (bird nest or angel hair vermicelli)


Soak the beans for 6 hours or overnight

When ready, rinse them then add to a cooking pot with 6 cups of water, boil for 5 minutes then drain the beans and discard their water

Add the beans back to the pot with 6 cups of fresh water and bring to a boil again, then lower heat to minimum and let simmer for 40-80 minutes depending on what type of beans you have. Well cooked beans get smashed easily between your finger tips

Add 1 finely chopped onion to a deep pot and lightly fry with 3-4 tea spoons of oil (olive oil) on medium heat while stirring

When onions start turning a bit pinkish (10 minutes in), add the minced garlic and cilantro leaves, and saute for a couple of minutes

Cut meat into small cubes (1 inch) and add to pot on top of onions and garlic

Then add  salt, 7-spices, black pepper, ground cinnamon to meat pot, stir well for a few minutes until the beef turns light brown

Add 3 cups of warm water to the meat pot, stir well and bring to a boil

Pour the cooked beans with their water on top of the meat pot

Add the tomato paste, stir well, and let simmer on low heat for another 20-30 minutes while stirring occasionally

While the chili simmers, chop the vermicelli into 1 inch pieces then lightly fry with a tiny bit of butter, or oil, then add them to your rice maker or rice pot along with 1 cups of rice and 2 cups of water, a bit of salt, and let cook on low heat for 20 minutes or until rice is done

Serve chili hot in a bowl on top of a few spoons of rice

Riz B Hummus


  • 1 cup dry chickpeas
  • 2 teaspoons baking soda
  • 1 medium onion finely diced
  • (300g) minced beef
  • 1 1/2 cups basmati rice
  • 1/2 cup pine nuts
  • 1/4 cup vegetable oil
  • 2 cardamom pods
  • 2 cloves
  • 1 1/2 tablespoon allspice
  • 1/4 teaspoon cinnamon1 bay leaf2 cups water for boiling3 teaspoons salt & to taste


Wash and soak the chickpeas overnight in water in addition to one table spoon of baking soda

Drain and wash then place in a pot with fresh water and another one table spoon of baking soda

Boil the chickpeas until tender to bite but not mushy

Drain and set aside

In a medium pot, heat 1/4 cup of veg. oil

Fry the pine nuts to golden brown, then transfer to a dish with absorbent kitchen paper

In the same pot, fry the diced onion on low heat until tender and translucent

Add the minced beef and stir fry for 2 mins then add the spices, 1 tsp salt and bay leaf. and stir fry for another 5 minutes

Add the washed rice to the pot and mix well with meat until well coated with spices

Add the cooked chickpeas and give a little light mix then top with 2 tsp salt and boiling water. (Water level should be 1 cm above the rice)

Cover and cook for about 20 mins or until the rice is fully cooked and fluffed. The best way is to keep the rice pot lid on and wrap it with a blanket. Let it rest for at least an hour. This allows all the steam to settle, the flavors to set in, and the rice will fluff up to full length

Plate and garnish with pine nuts, and serve with a side of yogurt salad

Avocado Mac n Cheese 


  • 2 large avocados, peeled and pitted, plus more for garnish
  • 2 table spoons lemon juice, 1/2 cup
  • Unsalted butter 1/2 cup
  • All-purpose flour 2 cup
  • Whole milk kosher salt
  • Freshly ground black pepper 3 1/2 cup
  • Shredded white cheddar 1/2 cup
  • Freshly grated parmesan 300 grams
  • Fusilli pasta, boiled


Place avocados in a medium bowl and add lemon juice to prevent browning

Mash until smooth

In a large pot or saucepan, melt butter

Sprinkle in flour and cook until slightly golden, 2 to 3 minutes

Pour in milk and whisk until combined. Season with salt and pepper

Let simmer until it starts to thicken, about 5 minutes

Turn off heat and add mashed avocado and cheeses to pot

Whisk until smooth

Add pasta and stir until fully coated in cheese sauce

Season again with salt and pepper if needed

Top with chopped avocado and serve

Raspberry Buckwheat Pancake


  • 1 1/2 cups (125 grams) buckwheat flour (or use 50-50 blend of buckwheat and all-purpose flour, see notes)
  • 1 1/4 cups (295 ml) milk, dairy and non-dairy both will work
  • 2 tablespoons white vinegar or fresh lemon juice
  • 4 tablespoons unsalted butter, melted, plus more for skillet
  • 1 tablespoon sugar
  • 3/4 teaspoon baking soda, see notes for substituting baking powder
  • 1/2 teaspoon fine sea or table salt
  • 1 large egg
  • 1 teaspoon vanilla extract


Make batter

In a 2-cup measuring jug or bowl, stir the milk and vinegar (or lemon juice) together, and then set aside for five minutes. (This mixture mimics buttermilk, which when mixed with the baking soda later in the recipe, makes the pancakes fluffy)

Meanwhile, whisk the flours, sugar, baking soda, and the salt in a medium bowl

Whisk the egg and vanilla into the milk

Make a well in the center of the flour mixture

Pour the milk mixture and melted butter into the well and use a fork to stir until you no longer see clumps of flour. It is okay if the batter has a few small lumps – it is important not to over-mix the batter

Cook pancakes

Heat a large skillet (or use a griddle) over medium heat. The pan is ready if when you splatter a little water onto the pan surface, the water dances around the pan and eventually evaporates.

Lightly brush the skillet with melted butter. Use a 1/4-cup measuring cup to spoon batter onto skillet

Gently spread the batter into a 4-inch circle

When the edges look dry, and bubbles start to appear and pop on the top surface of the pancake, turn over. This takes about 2 minutes

Once flipped, cook another 1 to 2 minutes or until lightly browned and cooked in the middle

Serve immediately with warm syrup, butter, and your favorite pancake toppings

English Pound Cake


  • All Purpose Flour, sifted – 3 Cup(s)
  • Butter – 1 Cup(s)
  • Salt – 4 1/2 Tablespoon
  • Vanilla Extract – 1/2 Teaspoon
  • Almond Extract – 1/4 Teaspoon
  • Baking Soda – 1/4 Teaspoon
  • White Sugar – 3 Cup(s)
  • Sour Cream – 1 Cup(s)
  • Orange Extract – 1/4 Teaspoon
  • Eggs – 6


Pre-heat the oven to about 350°F (180°C)

Grease and flour a tube pan of 25 cms

Sift the flour, salt and baking soda together in a bowl and set aside

Take a large bowl, beat sugar and butter together until fluffy and light

Add vanilla, almond, orange extract and sour cream

Mix well and add flour

Add one egg at a time, rotating with the flour mix, beating well after every addition Pour the batter into the 10 inches tube pan

Place the tube pan in the pre-heated oven at 300°F (150°C) and bake for about 70 minutes

Insert a toothpick in the center of the cake and if it comes out clean, the cake is done

Take out the cake from the oven and allow it to cool

Cut into slices and serve

Chocolate Marble Cake

Preparation Time: 10 Minutes

Cooking Time: 50 minutes



Vanilla Cake Batter:

  • ½ cup (135 grams) curd / yogurt, fresh
  • ½ cup (120 grams) sugar
  • ¼ cup (55 grams) oil
  • 1 tea spoon vanilla extract
  • 1 cup (170 grams) maida / plain flour
  • pinch baking soda
  • ½ tea spoon baking powder
  • pinch salt
  • 2 tea spoon water

Chocolate Cake Batter:

  • ½ cup (135 grams) curd / yogurt, fresh
  • ½ cup (120 grams) sugar
  • ¼ cup (55 grams) oil
  • 1 tsp vanilla extract
  • ¾ cup (127 grams) maida / plain flour
  • ¼ cup (20 grams) cocoa powder
  • pinch baking soda
  • ½ tea spoon baking powder
  • pinch salt
  • 2 tea spoon water


Firstly, scoop 2 tbsp of vanilla cake batter and transfer to a cake tin

On top of vanilla cake batter add 2 tbsp of chocolate cake batter

Alternatively, add vanilla and chocolate cake batter allowing to spread naturally

Using a back of the spoon, give a zig-zag swirl to get a nice design without disturbing the layers

Pat the tray twice to remove the air incorporated into the batter

Place the cake tray into the preheated oven. bake the cake at 180 degree Celsius for 50 minutes

Further, allow the cake to cool completely and later cut into thick slices and serve

Finally, serve the egg-less marble cake