EASY AND FAST FOOD RECIPES

Easy Food Recipes

There are many Arabic and Western food recipes that contain many ingredients. Meat, chicken and all kinds of vegetables are included in their preparation.  The human body depends mainly on the food because it contains the various nutrients it needs such as carbohydrates, salts, minerals, fats, proteins, iron, zinc, calcium, magnesium, etc.

There are many recipes that can be prepared quickly  And easily we will mention some of them in this article.

Egyptian Shakshoka Recipe

Ingredients:

1. Four tomatoes, cut into small cubes.  
2. Nine eggs.  
3. One onion, cut into small pieces.  
4. Two teaspoons of oil.  
5. Half a teaspoon of ground cumin.  
6. Half a teaspoon of black pepper.  
7. Small spoon of salt.  

How to prepare Shakshouka: 

1. Bring a bowl and put eggs, black pepper, ground cumin, and salt, then mix the ingredients together so that the mixture is homogeneous.  
2. Bring a pan and put it on the fire, put oil and onions in it, then turn the ingredients together until the onions are roasted and wither.  
3. Add the tomatoes to the onions, and stir the mixture until the tomatoes are tender, then add the eggs and stir until tender.  
4. Bring the serving plate and pour it, then serve hot.  

Scrub potatoes and eggs Recipe

Ingredients 

1. A kilogram of potatoes cut into small cubes.  
2. Two tablespoons of obesity.  
3. Two tablespoons of oil.  
4. Two eggs.  
5. Onion, finely chopped.  
6. Teaspoon cinnamon powder.  
7. ¼ teaspoon of black pepper.  
8. A quarter of a tablespoon of table salt.  

How to prepare, 

1. put the pot on the heat, put oil and obesity in it, then add the onions and stir until tender.  
2. Add the chopped potatoes to the onions and stir until tender and tender.  
3. Bring a bowl, place eggs, cinnamon, salt and black pepper, then mix the ingredients together.  
4. Add eggs to the potatoes and stir well so that the eggs are tender.  
5. Bring a wide serving plate, pour in the scraper, then serve hot.  

Corn Soup Recipe

Ingredients 

1. three medium-sized cans of corn.  
2. Half a cup of potatoes, cut into small cubes.  
3. A quarter cup of finely chopped onion.  
4. One clove of crushed garlic.  
5. A cup of thick cream.  
6. Five cups of water.  
7. Two cups of chicken broth. 
8.  ¼ teaspoon of black pepper.  
9. A quarter of a teaspoon of table salt.  

How to prepare, 

1. put a deep pot on the fire, then add garlic, onions, potatoes and corn, then add water and chicken broth.  
2. Add black pepper and salt to the mixture and simmer to a boil.  
3. Reduce the heat to the bottom of the pot, and let the mixture boil for an additional eight minutes until the corn is well done.  
4. Remove the pan from the heat, then put the mixture in the food processor and mix until smooth.  
5. Return the mixture after mixing it to a saucepan, put it on a medium heat then add to it the thick cream and stir well, and it is preferable to leave the mixture on the fire for a quarter of an hour with continuous stirring.  
6. Remove the soup from the heat after boiling it, then bring deep dishes to serve, pour in the soup and decorate it with corn kernels and then serve hot.

Lunch

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MARIO BATALI’S ITALIAN RECIPES - Green Beans with Charred Onions

Adapted from Molto Gusto by Mario Batali

Makes 6 servings

INGREDIENTS

• 1 pound green beans or haricots verts
• 2 medium sweet onions, such as Vidalia or Walla Walla
• 1½ tablespoons balsamic vinegar
• 1½ tablespoons orange juice
• 2 tablespoons extra-virgin olive oil
• ¼ teaspoon Maldon or flaky sea salt 

DIRECTIONS

• Bring 4 quarts of water to a boil in a large pot. Add the beans and blanch until   crisp-tender, 3 to 5 minutes. Drain in a colander and cool under cold running water;  drain well. 
• Halve the onions lengthwise and trim off the ends. Cut lengthwise into ½-inch-wide slices. Heat a dry 12-inch sauté pan over medium-high heat until very hot. Add the onions and sauté until charred in spots but still crunchy, 4 to 6 minutes. During the last minute or so, add the beans, stirring and tossing to warm them through. 
• Transfer the beans and onions to a large bowl. Whisk the balsamic vinegar, orange juice,
• and oil together in a small bowl. Pour over the beans and onions, tossing to coat. Let stand
• for at least 10 minutes, or up to 1 hour, before serving. Sprinkle the beans with salt and
• serve.

Per Serving: Calories 80; Fat 4.5 g; Sat Fat 0.5 g; Protein 2 g; Carbs 10 g; Fiber 3 g; Cholesterol 0 mg; Sodium 90 mg. 

Lunch

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Cocoa-Spiced beef tenderloin with pineapple salsa

Latin American flavors come alive in this festive beef dish with fruity salsa

Period

Prep time: 20 minutes
Cook time: 20 minutes

Recipe

• ½ Tbsp  vegetable oil
• 1  beef tenderloin roast (16 oz)

For salsa:

• ½ C  canned diced pineapple, in fruit juice, chopped into small pieces
• ¼ C  red onion, minced
• 2 tsp  fresh cilantro, rinsed, dried, and chopped (or substitute ¼ tsp dried coriander)
• 1 Tbsp  lemon juice

For seasoning:

• 1 tsp  ground black pepper
• 1 tsp  ground coriander
• 1 Tbsp  ground cinnamon
• ¼ tsp  ground allspice
• 1 Tbsp  cocoa powder (unsweetened)
• 2 tsp  chili powder
• ¼ tsp  salt

Preparation

1. Preheat oven to 375 ºF.
2. For the salsa, combine all ingredients and toss well. 
3. Let sit for 10–15 minutes to marinate while preparing the seasoning and cooking the meat.
4.  For the beef tenderloin seasoning, combine all ingredients.  Lightly oil the tenderloin and spread an even layer of the dry seasoning over the entire roast.  
5. Place the seasoned roast on a roasting or broiling pan and roast for 10–15 minutes (to a minimum internal temperature of 145 ºF).  
6. Let cool for 5 minutes before carving into 16 slices (1 ounce each). 
7. Serve four slices of the tenderloin with ¼ cup salsa on the side.  

Lunch

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