Weekly Menu (2)

To help you with your daily cooking, How To Be Super Mom decided to post weekly menus.

Weekly Menu

Monday (Meat) : Steak with Lemon Sauce, Mashed Potatoes, Green Salad

Tuesday (Vegetarian) : Vegetarian Artichoke Stew with Sautéed Spaghetti

Wednesday (Chicken): Chicken Parmesan, Vegetable Sauté 

Thursday: Left Overs Day *

Friday (Vegetarian) : Tomato Soup, Super Mom Salad, Double Cheese Baked Potatoes

Saturday ( Fish): Syadyeh ( Lebanese Fish and Rice) and Green Salad

 

Sunday (Fish) : Vegetable fish Rolls, Tomato basil Sauce

Weekly Dessert: Egg-less Custard Chocolate Pound Cake

* Let Thursday be a cooking free day, take a break from that kitchen and serve Left Overs.


P.S : All the recipes corresponding to the dishes mentioned in the menu will be posted on How To Be Super Mom. If you don't find the recipe you are looking for be sure that it will be added soon.


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Weekly Menu 2

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Steak with Lemon Sauce

My Mother In-Law Taught Me This Delicious and Easy Recipe

Ingredients

2 garlic cloves, roughly chopped
1 tbsp olive oil
600 g beef steaks ( about 5 portions)
1/8 cup lemon juice
1/4 cup red wine
1 cup boiling water
1/2 cube beef Maggi
Salt and Black Pepper to taste
1 tbsp corn starch

Directions

1. In  a preheated grill skillet, sauté the garlic in olive oil.
2. When golden, add the steaks and flip over until the surface is cooked.
3. Pour the lemon juice, wine, salt and pepper and simmer for 3 minutes.
4. Add the boiling water and the Maggi cube, simmer for 15 minutes. 

Secret Trick: For a thicker sauce, mix corn starch with a little of cold water, pour over the mixture and boil for few minutes.

*Serve with mashed potatoes and sautéed vegetables.

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Lebanese Fish & Rice (Syadyeh)

This is the easiest Syadyeh version created by How To Be Super Mom

Ingredients

*For the fish marinade

1 kg fish fillet

The juice of 1 lemon

1/4 cup olive oil

1 medium onion, cut into julienne slices

2 tbsp cumin powder

1/2 tbsp cinnamon powder

1 tsp salt

*For the rice

1 1/2 cup long grain white rice

1 medium onion, chopped

2 medium onion, cut into julienne slices, caramelized

1 tbsp cumin

2 tbsp olive oil

1 tsp cinnamon

1 tsp salt

1 cube Maggi fish broth  

5 cups warm water or 5 cups fish bouillon

*For the "Tajen" or sesame paste sauce

1 1/2 cup Tahini ( sesame paste)

1/8 cup lemon juice

1/3 cup water

1 tp salt

1 large onion, cut into julienne slices

1/3 cup roasted pine nuts

*For the display

Pita bread or Lebanese bread sliced and grilled

Directions

Tip: Read the recipe well, and start preparing the rice, fish and tajen in the same time to finish faster.

Fish Directions

1. Marinate the fish over night in all the mentioned ingredients
2. In a preheated pan, grill the fish on high heat until golden
3. Cover, reduce the heat and leave for 6 minutes or until cooked through

Rice Directions

1. In a large heated pan, place 1 tbsp olive oil and the 2 onions cut into julienne. Keep stirring until the onions are caramel brown and partially roasted.
2. Remove from heat
3. In a pot, pour 1 tbsp olive oil and 1 chopped onion, cook until golden
4. Add the rice, and stir for 1 minute
5. Add the cumin, cinnamon and salt, stir.
6. Add half of the caramelized Julienne onions, stir well.
7. Add the water, cover and bring to the boil
8. Add the Maggi Fish cube
9. Reduce heat and simmer until water dries

Tajen Directions

1. In a large pan, pour 1 tbsp of olive oil, the onions and cook until golden
2. Meanwhile, in a bowl pour the Tahini
3. Add the lemon and keep stirring while adding the water little by little. What we want is a diluted cream texture. Stir in the salt.
4. When the onions are golden, add the Tahini on a high heat, keep stirring to keep it from sticking.
5. The tahini will have a bubbly appearance when it is done.
6. Add the pine nuts and serve, aside, in a small bowl 

Syadyeh takes a long time to cook,  and if I was to follow my grandma's recipe I would never dream of finishing on time. That is why I decided to make my own recipe. Do try it and tell me what you think.

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Caramelized Sole Fish

 For a better result chill overnight!

Prepartion time: 30 minutes
Serves 5

Ingredients

1 large onion, cut into julienne slices
9 tbsp olive oil ( reserve 3 for the salad)
250 ml red wine vinegar
50 g raisins
500 g sole fillets, cut crosswise into pieces about 5 cm wide*
1 tbsp plain flour
1/8 cup pine nuts
1 bunch of rocket leaves
1/3 cup orange juice

Directions

1. In a preheated frying pan, heat 1/3 of the oil. Add the onion slices with a little of salt and pepper. Caramelize the onion slices by cooking them on a very low heat for 20 mns until soft and richly browned.
2. Add the red wine vinegar and the raisins to the onions. Heat to boiling, and boil for 2 minutes.
3. Transfer the mixture to a bowl.
4. Aside, season the flour with salt and black pepper and coat the fish pieces with the flour mixture.
5. Heat the remaining oil in the same pan, and cook the fish over medium heat until browned, 2-3 minutes.
6. Spread the sole in the baking dish, and cover them with the vinegar mixture
7. Sprinkle with roasted pine nuts, cover tightly and leave to marinate in the refrigerator from 12 to 24 hours.
8. Mix the orange juice with 3 tbsp olive oil, salt and black pepper to taste
9. Pour over rocket leaves
10. Serve the fish on a bed of rocket leaves salad  

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Vegetable Fish rolls with Tomato Basil Sauce

 An easy dish for an elegant dinner

 

Preparation Time: 40 minutes

 

Ingredients

• 1 zucchini
• 1 carrot
• 1 stick celery
• 4 fish fillets
• salt and ground black pepper to taste
• 1 tbsp lemon juice
• 1 tbsp canola oil 

 

For the marinade

1/4 cup olive oil
2 tbsp lemon juice
1 tsp garlic powder
1 tsp dried basil

For the sauce

• 2 tbsp butter
• 1 medium onion, finely chopped
• 1 tsp freshly crushed garlic
• 1/2 cup dry white wine
• 4 large tomatoes(peeled, seeded and chopped)
• 1 tbsp tomato paste
• salt and ground black pepper to taste
• 1 tbsp chopped fresh basil leaves

Directions

Mix the marinade ingredients, pour over the fish fillet, cover and refrigerate for 1 hour minimum.

1. Preheat a large skillet or grilling pan.
2. Cut vegetables into 10 cm thin strips
3. Place fillets and season with black pepper and salt
4. Divide vegetable strips amongst fillets, and roll up around vegetables.
5. Secure with toothpicks.
6. Pour canola oil over moderately heated skillet, cook the fish on high heat for 2 mns, turning them over.
7. Then reduce the heat and cover, and allow to grill until cooked through for approximately 15 minutes.

To make the sauce:

1. Melt butter in a saucepan, add onions and garlic, and cook stirring until the onions are soft.
2. Add wine, tomatoes, tomato paste, and salt and black pepper to taste.
3. Bring to a boil, reduce heat, and simmer until the sauce slightly thickens. 
4. Add basil, and stir well.
5. Spoon sauce over fish rolls 

You can serve it on a bed of steamed, long grain, white rice

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Tandoori Fish

 

  A quick, delicious and spicy recipe for all fish lover to enjoy!

Ingredients

1/2 cup yogurt
1 tsp mild chili pepper
1 tsp paprika
1 tsp ground cumin
1/2 tsp coriander
1/2 tsp turmeric
1 tsp garam masala
2 tsp garlic powder
1 tsp tomato purée
4 tbsp lime juice
700 g fish fillet, cut into 4 pieces

Directions

Mix together the yogurt, chili powder, paprika, cumin, coriander, turmeric, garam, masala, garlic, tomato purée, and lime jice.
Place the fish in a large, non metallic dish.
Pour over the marinade and turn to cover.
Cover and refrigerate for 4 hours or overnight, turning occasionally.
Preheat the grill to high. Place the marinated fish in an oven tray.
Place under the grill and cook for 8 minutes or until the fish is cooked through, turning once.
You can serve the fish with Raita

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Chicken, Ham & Cheese Pie

A delicious pie that could make an excellent picnic food!

Preparation Time: 40 minutes
Total cooking time: 1 hour
Makes one 20 cm pie

Ingredients

For the pastry
3 cups plain flour
180g butter, chopped
1/3 cup iced water

For the filling
1 kg chicken mince
1 tsp dried thyme
1 tsp dried sage
1 tsp garlic powder
2 eggs lightly beaten
4 spring onions, finely chopped
2 teaspoons finely grated lemon zest
2 tsp French mustard
1/3 cup cream
100 g sliced ham, finely chopped
100 g processed Mozzarella, grated
1 egg, lightly beaten, extra

For the chicken sauce

70 g butter
70 g white flour
750 ml boiling chicken broth

Directions

1. Preheat oven to moderate 180 C (350 F) place flour and butter in food processor.
2. Process for 20 sec until mixture is  fine and crumbly. 
3. Add almost all the water, process for 20 sec or until mixture comes together.
4. Turn onto a lightly floured surface, press together until smooth.
5. Roll out two-thirds of the pastry and carefully line a 20 cm spring form tin, bringing pastry up 2 cm higher than the sides.
6. Cover with plastic wrap until required.
7. Keep pastry trimmings for decoration. 

 

For the filling

1. Place chicken, herbs, eggs, onions, zest, mustard, garlic and cream in a large bowl and stir with a wooden spoon until well combined. 
2. Place half the chicken mixture into pastry-lined tin and smooth surface.
3. Top with ham and Mozzarella, then remaining chicken mixture.
4. Brush around inside edge of pastry with egg.
5. Roll out the remaining pastry and lay over top of mixture.
6. Press edges of pastry together.
7. Trim pastry edges with a sharp knife.
8. Turn pastry edges down. Use index finger to make indentations around inside edge. 
9. Decorate top or leave plain. 
10. Brush top of pie with beaten egg and bake for 1 hour or until golden brown.

For the Sauce

1. Cut the butter to cubes
2. Melt the butter on a low heat preventing any coloration
3. Remove from heat, add flour and whisk well
4. Bring to the heat, and keep whisking until the mixture is well combined and get a whitish color
5. Then add the boiling chicken broth while whisking constantly, until the sauce gets the desired.consistency.

Bon Appétit!





 
 

 

Mediterranean Green Beans in Oil or Loubieh Bi' Zeit

Preparation time: 35 minutes
Cooking: 2 hours

Ingredients

1 Large onion, finely chopped
5 red plum tomatoes, peeled and pureed
2 whole garlic heads, cleaned and slightly peeled
1 kg green beans, washed, cut off the ends and cut in half
1 tsp salt
1/8 cup olive oil
4 cups water
1 tsp tomato paste

Directions

Heat a pot, pour the olive oil, onions and 2 whole garlic heads.
Stir on a high heat until the onions are golden.
Add the green beans, and don't forget to cut off the ends and cut the beans in half
Stir every minute or until  the green beans' color slightly changes, in approximately 5 mns.
On the side, mix the water with the tomato paste and salt.
Pour the water mixture and pureed tomatoes over our cooking ingredients.
Bring to the boil, then reduce to low heat, and simmer for 1 hour and a half or until the beans are very tender.
* Taste it for salt.
Bon appétit!

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Baked Rigatoni With Meatballs

Ingredients

3 garlic cloves
1 bunch of basil
1 kg pureed tomato
400 g Rigatoni
salt to taste
ground black pepper to taste

For the Meatballs

2 tbsps fresh parsley leaves
500 g lean minced beef
125 g grated Parmesan cheese
Juice of 1/2 lemon
1 egg
3 tbsp olive oil for soufflé dish

Directions

Finely chop garlic
Chop Basil leaves
Pour the pureed tomato in a frying pan and add 2/3 of the garlic, the basil and a pinch of salt
Cook over medium heat, stirring occasionally, until slightly thickened, 10-12 minutes; there should be some liquid left in the pan
Season to taste with salt and pepper, and set aside.
Wipe the frying pan clean

How to make the meatballs

Chop the parsley leaves
Put the minced beef, 1/4 of the Parmesan, the chopped parsley leaves, remaining garlic, lemon juice, salt and pepper in a bowl.
Add the egg.
Mix all the ingredients in the bowl with your hands until they are thorougly combined.
Shape the mixture into meatballs
Heat the remaining oil in the frying pan.
Fry the meatballs in batches until they are brown 2-4 minutes

Bake the Rigatoni

Heat the oven to 190 C
Brush the inside of the soufflé dish with olive oil
Boil the rigatoni for 8 to 10 minutes
In a saucepan, stir the pasta and sauce together until the pasta is well coated with sauce
Spoon 1/3 of the previous mixture in the dish, spoon half the meatballs, sprinkle with 1/3 of Parmesan
Repeat those steps, add the remaining pasta sauce and sprinkle with Parmesan.
Bake for 35 minutes.

Bon Appétit!

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Grilled chicken marinated in a zesty italian dressing

Ingredients

• 2 kg skinless, boneless chicken breasts
• 1 cup vinegar
• 1 1/3 cup olive oil
• 2 tbsp water
• 1/2 tbsp garlic powder
• 1/2 tbsp onion powder
• 1/2 tbsp white sugar
• 1 tbsp oregano
• 1/2 tsp black pepper
• 1/4 tsp thyme
• 1/2 tsp basil dried
• 1/2 tsp dried parsley
• 1 tsp salt

 Directions

Combine all the ingredients and poor over chicken. Marinate in the refrigerator over night. A zippy bag works great. Cook on a grill or in the oven.

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Grilled Salmon

Recipes:Fish Fingers

How To Be Super Mom: Fish Fingers

Ingredients

• 4 fish fillets
• 2 eggs
• 1 cup milk
• 2 tbsp mustard
• 1/2 tsp oregano
• 1/2 tsp thyme
• white pepper to taste
• salt to taste
• 300g flour
• 300g breadcrumbs
• 3 eggs lightly beaten

Directions

Cut the fillet into 4 cm large finger, marinate them in milk, mustard, white peper and salt.

Mix the flour with the herbs, roll fish in the flour mixture. dip in eggs then breadcrumbs.

Store them in the freezer or use them instantly. You can either deep fry them or bake them in the oven.

I choose to bake them for a healthier result :D

You can serve them with cocktail sauce on the side and Bon Appétit!

* If you like this recipe add it to your : How to be super mom manual!!!

Recipe: Mediterranean Spinach Stew With Rice

Meditterranean Spinach Stew With Rice

Ingredients

• 800 g frozen spinach, chopped
• 1/3 cup lemon juice
• 1 big yellow onion, finely diced
• 2 cloves garlic, finely chopped
• 3 tbsp fresh cilantro
• 2 tbsp olive oil
• 300g lean ground beef
• 2 cups white jasmin rice
• 1/2 cup vermicelli
• 7 cups water
• salt and pepper to taste

Directions for the Spinach Stew

In a pre-heated pot, on Medium heat add 1 tbsp olive oil, diced onions and chopped garlic. Stir until golden, then add the fresh cilantro.

Keep stirring, add the ground beef, pepper and salt.

When the beef is half cooked add the lemon juice and 1 cup of water

Add the chopped frozen spinach don't thaw it.

Bring to a boil, then reduce heat to Low, and keep it cooking for 1 hour.

Directions of rice

Mean while, in  a small pot add 1tbsp olive oil and vermicelli and keep stirring on High heat until golden, add rice, salt and 6 cups of water. 

Bring to a boil, then reduce to Low heat and cover.

Keep cooking until water dries.

Bon Appetit!

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Recipe: Arroz Con Pollo Slow Cooker Recipe

 Arroz Con Pollo

Ingredients

1 pinch saffron

2 tablespoons boiling water

1 large yellow onion, chopped

2 cloves garlic, minced

1 red bell pepper, seeded and chopped

1 cup converted long-grain rice

1 tablespoon vegetable oil

2 whole bay leaves

1 teaspoon dried oregano

1/2 teaspoon ground paprika

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

14 ounces canned plum tomatoes, drained and chopped

8 boneless chicken thighs

salt and pepper, to taste

1 1/2 cups lowfat, low-sodium chicken broth

1 cup frozen peas, defrosted

Directions

1. In a small bowl, combine the saffron and boiling water and set aside.
2. In a large skillet, sauté the onion, garlic, pepper and rice in the vegetable oil. Season with the bay leaves, oregano, paprika, salt and pepper.
3. Add the plum tomatoes and stir well.
4. Transfer the vegetable and rice mixture to the Crock-Pot® slow cooker.
5. Season the chicken thighs with salt and pepper.
6. In the same skillet, sauté the chicken thighs until browned.
7. Place the chicken thighs on top of the rice layer in the stoneware.
8. Add the saffron and water, and the chicken broth.
9. Cover; cook on High for 1 hour, then reduce to Low for 7 to 9 hours.
10. Thirty minutes before the end of cooking, add the frozen peas and mix the contents thoroughly.

Bon appetit!

We are waiting for your reviews.

Recipe: Grilled Salmon

Healthy Dinner Menu

Dear working moms and stay-at-home moms, since you both don't have enough time to cook please do try these quick and healthy recipes. Dinner will be ready in no time!

Grilled Fish

Ingredients

• 1 kg Salmon or Frozen fish fillets
• 1/4 cup olive oil
• 2 tbsp lemon juice
• 2 tbsp white vinegar
• 1 tsp garlic powder
• 1 tsp dried basil 
• 1/4 tsp black pepper
• pinch of salt

Combine olive oil, lemon juice, vinegar, garlic powder, basil, pepper and salt. Pour the mixture over salmon fish and marinated for at least one hour.
Cook on a grill.
Bon apetit!!


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