Recipe: Lime-Marinated Giant Mushroom Fajitas

By | August 28, 2016

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Fan of Mexican food? I absolutely am, in fact Mexican ranks second as my favourite cuisine of all times. Whenever I crave a fajita, a sizzling one with all the works, I usually head to one of the American franchises around Kuwait. However, since I’m trying to live a healthier life sans the excess salt, fat, and surprise spice that attacks my stomach mercileccily I began to make mine at home. This recipe must be the easiest, lightest, and quickest way to get a guiltless fajita fix. Read more »

Recipe: Pear and Berries Salad

By | December 17, 2013

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This is not a recipe per say, its just a salad I tossed together because I didn’t want the fruits in my fridge to go bad and added a few bits and pieces there. Salad, especially with berries, is more of a summer or spring dish than winter which you’d want to keep warm in with a chunky vegetables soup and crunchy pieces of bread. Perhaps some melted cheese and rubbed garlic on that bread. Mmm… in any case, I don’t mind salads in the winter at all and this berries and pear salad with warm cheese and warm caramelised nuts would add a bit of colour to those grey afternoons.  Read more »

Recipe: Quinoa with Okra Stew

By | September 23, 2013

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Ever since I began cooking quinoa I really wanted to use it with one particular dish, maraq bamiya (okra stew). You see, if quinoa passes the maraq bamiya test, it can reside their proudly on my pantry for the rest of time, banishing every last morsel of rice from the premises. The dieticians in Kuwait have been urging us to replace rice with quinoa and I already tried that twice with the quinoa mushroom risotto and the quinoa with dill & broad beans (bajela w shbent) and both time quinoa posed as the perfect protein-packed fiber-laden replacement to white rice therefore I Read more »

Recipe: Vegetarian Okra Stew (Maraq Bamiya) with Vermicelli Rice

By | March 26, 2011

Though I’m not a fan of Kuwaiti rice based dishes, maraq bamiya is a different story. Ever since I was a toddler I adored maraq bamiya. I always thought it was very hard to make until I tried it myself. Now whenever i long for maraq bamiya I make it and within one hour it’s ready on the table. It takes 20 minutes to make but 40 minutes to cook slowly on the stove o “yetsakar” so it would Read more »