Delicious Chocolate Chip Cookies

This recipe was a winner for the weekend and I have left only one cookie…Lets see who is going to be the lucky one to eat it.

I got the recipe from Nicole..Click to see original recipe..
2 cups ap flour
½ cup quick cooking oats
1 tsp baking soda
1 tsp salt
1 cup unsalted butter, softened
¾ cup white sugar
¾ cup brown sugar
2 tsp vanilla extract
1 egg
1 cup chocolate chips


Preheat oven to 350F and line a few baking sheets with parchment paper.

In a medium bowl, whisk together flour, oats, baking soda and salt.

In a large bowl, cream together butter and sugars. Blend in vanilla extract and egg. Slowly add in the flour mixture until nearly combined. Add in chocolate chips and stir until dough is uniform in color and chip distribution.
Drop by rounded tablespoonfuls onto prepared baking sheets.
Bake at 350F for 11-13 minutes, until lightly browned. Remove to a wire rack to cool.
Makes 40 cookies.


Celery Root Salad

Celery root salad is one of my favorite salads, even though when I was a little girl I used to hate it. I remember my mother used to mix celery root  with potato so I couldn’t tell there was celery root in. For a while her trick  worked on me but later on I began to know the difference between the texture of a potato and celery root ..Any how, now I love this vegetable and try to use the same trick on my children..Is it working? Nope, I dont think so! I guess these days kids have sensitive taste buds and can tell the difference of the textures better than I did years ago

This recipe is very easy and light..I don’t know if this recipe’s a favorite among children but if you like celery root than  you might want to try the recipe.


1/2 cup mayonnaise

1/2 cup nonfat yogurt

1 Tbsp fresh lemon juice
2 Tbsp dill
1 lb celery root – quartered, peeled, and coarsely grated just before mixing
Salt and freshly ground pepper
1 carrot, peeled,grated

1/2 cup chopped walnuts

Combine the mayonnaise, yogurt and lemon juice in a medium-sized bowl. Fold in the celery root, carrot and season with salt and pepper.Sprinkle walnuts and dill on top. Cover and refrigerate until chilled, at least 1 hour.

Spinach And artichoke Stuffed Portobellos

This is a delicious recipe by Rachel Ray…This was my first try and it was a success..

2 teaspoons extra-virgin olive oil, a drizzle
5 medium portobello mushroom caps
Salt and freshly ground black pepper
2 tablespoons balsamic vinegarStuffing:
1 tablespoon extra-virgin olive oil, 1 turn of the pan
3 cloves garlic, chopped
1 small yellow skinned onion, chopped
1 pound fresh spinach, coarsely chopped
1 can, 6 to 8 count, 15 ounces, artichoke hearts in water, drained well on paper towels
Salt and freshly ground black pepper
4 to 6 sprigs fresh thyme, chopped, about 2 tablespoons
3 slices Italian bread, toasted and chopped into small cubes
1/2 cup packaged or canned chicken or vegetable stock
1/4 cup grated Parmigiano-Reggiano, a handful

Preheat oven to 375 degrees F.
Heat a large nonstick skillet over medium high heat. Add a drizzle of oil and the portobello caps. Season caps with salt and pepper, to taste, and cook 3 minutes on each side. Add balsamic to the pan and allow the vinegar to cook away as it coats the caps. Transfer balsamic glazed caps to a cookie sheet. Return pan to the stove and add oil, garlic and onion. Saute onions and garlic 3 minutes, add spinach to the pan and let it wilt. Coarsely chop artichoke hearts in the food processor and add to the spinach. Season veggies with salt and pepper and thyme. Add chopped toast and dampen stuffing with chicken or vegetable stock. Combine stuffing and sprinkle in a little grated cheese. Top each mushroom with 1/5 of the filling. Set mushrooms in oven for 5 minutes to set the filling. Cut each mushroom into 4 pieces and transfer to a serving dish.

Turkish Cheese Pide

Pide is a very common food in Turkey..You could find pide any corner of the streets..Its like Newyork with its pizzaria stores on every corner of the streets…Pide comes in different fillings.Such as: Meat pide, spanich pide, cheese pide, and more…

Ingredients: Dough

4 cups flour

1 cup milk

2 Teaspoon active dry yeast

1 Teaspoon salt

1/2 cup Olive oil


2 cups Feta cheese

1 Egg

1 cup chopped parsley

I prepared my dough in my bread maker. But you can always prepare it the traditional way.

Dissolve the yeast in a cup with warm milk.

Pour the milk in the bread maker.

Add the flour, salt and oil in the mixture..

Set your bread maker on dough cycle. Wait only for 1 hour.

Prepare the fillings at another bowl. Just put all the ingredients and mix.

When the dough is ready, turn the dough over the slightly floured surface

Divide the dough into 8 slices and make balls. Cover the pieces with a damp cloth.

Take the first piece and flat the dough into an oval shape with using a rolling pin.

Sprinkle 2-3 tbsp stuffing onto the dough. Cover the sides, and shape it as a boat.

Transfer the pides to the oven and bake it for 20 minutes. (385F)

Serve with fruit juice or yogurd drink(ayran)



Kale with mushrooms and feta cheese

Simple and fast..But it is delicious…Emeral Lagasse and my feta cheese contribution to his recipe…What can I say!..I love feta cheese..
1 tablespoon olive oil
1 cups chopped onions

1 cup feta cheese

1 cup sliced mushrooms
1 teaspoon salt
12 turns freshly ground black pepper
1/2 teaspoon red pepper flakes
2 tablespoons minced garlic
4 cups coarsley chopped kale

1 cups basic chicken stock
Splash cider vinegar

Heat the oil in a large skillet over high heat. Add the onions, salt, pepper, and red pepper flakes and stir-fry for 2 minutes. Add the garlic, kale, mushrooms and stock and cook, stirring occasionally, for 8 to 10 minutes; add a splash of cider vinegar in the last minute of cooking. Remove from the heat and sprinkle the feta cheese on top. Serve immediately.

Cauliflower Patties


1 1/2 c. flour

2 tbsp grated Parmesan
2 eggs
1 tbsp. parsley

1 cauliflower(boiled or steamed)

2 tbsp chopped parsley

Salt, black pepper

How to make:

Break up cooked cauliflower and mash with a fork.Mix all ingredients and drop into hot oil in little patties. Brown on both sides, drain the oil.You can substitute broccoli for the cauliflower.

Fruity Muffins

I bought this small cookbook called “health cooking” and want to see if the recipes as good as the pictures…So I picked an easy recipe. Well the taste of the muffin was as good as the pictures, except my muffin was going to burn..Sometimes I can be forgetful.Thanks to my TWINS.


8 ounces self-rising whole wheat flour

2 tsp baking powder

1 ounce light muscovado sugar(I used caster sugar)

31/2 ounces dried cranberries

2 small bananas, mashed with 1 tbsp orange juice

1 tsp orange rind, grated finely

1 1/4 cups skim milk

1 medium egg, beaten

3 tbsp corn oil

2 tbsp oatmeal

Fruit spread, honey, or maple syrup to serve (optional)

1-Preheat the oven to 400F. Place 10 paper muffin cup in a deep muffin pan.

2-Sift the flour and baking powder into a mixing bowl, adding any husks that remain in the strainer. Stir in the sugar and cranberries and mix until well blended.

3-Make a well in the center of the dry ingredients and add the banana, orange rind, milk, beaten egg, and oil. Mix well to form a thick batter. Divide the batter evenly among the 10 paper cups.

4- sprinkle with a little oatmeal and bake for 25-30 minutes, until well risen and firm to the touch. transfer the muffins to a wire rack to cool slightly.

5-Serve the muffins warm with fruit spread, honey, or maple syrup.