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Miriam Hajiyeva Has Us Set with Some Simple Recipes to Make During Your Break
Baked Sweet Potato:
Sweet potato, washed, ends trimmed off, dryed
2 tbsp Olive oil
1 tbsp Dried parsley flakes
Salt
Butter and sour cream, for topping
Cut the sweet potato evenly in half. Add an equal amount of olive oil, salt, and parsley flakes to each half of the sweet potato and rub the sweet potato until it is evenly coated.
Line a tray with parchment paper and bake the sweet potato halves at 450 degrees for 35 minutes. Top with sour cream and butter.
Easy Tuna Salad: (1 serving)
1 stick celery, chopped
1-2 pickles, chopped
1 hard-boiled egg, chopped
Lemon juice, 1 squirt
2-3 tbsp mayo
Salt, to taste
1 can of chopped tuna (of choice)
Combine the celery, pickles, egg, lemon juice, and salt. Then add the chopped tuna and mix until well combined. Add the mayo and mix well until combined.
Easy Scallion Pancakes:
2 cups milk
1 ½ cups all-purpose flour
3-4 stalks of green onion, chopped
Oil, for frying
Butter, for frying
Soy sauce, to serve
Combine the milk and flour in a large bowl and stir until well combined. Toss in the green onions and fold the mixture a few times.
Heat a frying pan over medium heat. When heated, toss in some butter and enough oil to coat the surface of the pan. Spoon in the pancake mixture in whatever size you like (mini-sized is easier to cook). Lower the heat a little bit and add chunks of butter or oil as you see fit (When there are little to no popping sounds on the pan or if the pancakes are starting to stick). Cook each pancake until golden brown on each side, about 3-4 mins on each side.
Serve with soy sauce for a saltier meal, or eat plain and top with sesame seeds.
Miriam Hajiyeva Gives Us A Healthy Breakfast
Healthy Morning Muffins:
1 ¼ cups all-purpose flour
½ cup brown sugar
½ tsp baking soda
½ tsp baking powder
½ tsp ground nutmeg
½ tsp ground cinnamon
½ salt
1 cup oats
½ cranberries/raisins
3 tbsp olive oil
1 large egg
⅓ cup milk
4 medium carrots, shredded
1 ripe banana, smashed
In a large bowl, whisk together the flour, sugar, soda, powder, nutmeg, cinnamon, salt, oats, and cranberries/raisins. Next, add the olive oil, egg, milk, carrots, and banana and mix until well combined.
Divide mixture evenly among a muffin tin/cupcake tray that is lightly greased in order to prevent sticking. Bake the muffins at 400 degrees for 20-25 minutes.
Miriam takes on Tik Tok
Banana Bread:
¾ cups of sugar
⅓ cup vegetable or olive oil
2 eggs
1 cup mashed ripe banana (2 large bananas)
¾ tsp grated lemon zest
1 ½ cups all-purpose flour
¾ tsp baking soda
½ tsp salt
½ cup chopped nuts and/or chocolate chips
Heat oven to 325℉. In a large mixing bowl, beat together (with a hand mixer or use an electric stand mixer) sugar, eggs, and oil. Stir in bananas and lemon zest. Sift together flour, baking soda, and salt in a separate bowl. Then add to the banana mixture and stir until well combined. Fold in the nuts and/or chocolate chips.
Pour the mixture into a well-greased baking dish or loaf pan. Bake for 50-60 minutes or until a toothpick inserted comes out clean.
Another great recipe from Miriam Hajiyeva
Refried Beans and Fried Corn Chips:
1 package of corn tortillas
1 cup olive oil, for frying
1 small onion, chopped
2 tomatoes, chopped
1 can pinto beans, rinsed, drained, and mashed (some bigger pieces are ok)
½ tsp minced garlic
Salt, pepper (to taste)
½ tsp Oregano
½ tsp garlic powder
Fresh herbs of choice (cilantro, parsley), chopped
½ tsp each of parsley flakes and basil
For corn chips: cut or rip the corn tortillas into chip-sized pieces. Heat 1 cup of olive oil on medium heat. Toss in your tortilla pieces without overcrowding the pan. Fry for 3-4 mins on each side or until golden brown. Fry all the pieces and set them aside on a sheet of paper towel to drain the excess oil.
For refried beans: Heat a tbsp of olive oil on medium heat. Toss in the onion, tomatoes, and garlic. Fry for about 10 minutes until the onion is translucent. Then, add the mashed pinto beans and mix together until well combined. Add the seasonings (can omit any if you do not have them) and stir again. Fry for another 10-15 minutes. Serve the beans as a dip for the chips and top with cheese and/or sour cream.
Another great recipe from Miriam Hajiyeva
Carrot Cake Baked Porridge:
1 cup rolled oats
1 carrot, shredded
1 tbsp almond milk
1 tbsp applesauce
1 tsp cinnamon
½ tsp vanilla extract
Salt, to taste
Cook oatmeal: Add oats to a pot with one cup of water. Bring to a boil and reduce heat to low for 10 minutes. Mix in the rest of the ingredients and transfer mixture to a baking dish. Bake, uncovered for 25-30 mins at 350 degrees.
Top with nuts, maple syrup or sweetened yogurt.
Another great recipe from Miriam Hajiyeva
Tuna Pasta Bake:
400g pasta, cooked
800 ml chopped tomatoes (can omit)
2 tins tuna, chopped or shredded
2 cloves garlic, finely chopped
1 shallot or onion, chopped
Salt and pepper, to taste
2 cups cheese, shredded
Olive oil, for frying
Fry garlic and shallot in oil until lightly browned. Add chopped tomatoes and simmer before adding salt and pepper.
Mix well, add pasta and tuna, mix again. Add shredded cheese and mix until melted through the mixture.
Place the mixture in a baking dish and cover with aluminum foil. Bake at 350 degrees for 15-18 minutes.
Another great recipe from Miriam Hajiyeva
Fried Rice Cheese Balls
Ingredients
1 small onion, chopped
1 tbsp olive oil, plus 2-3 cups for deep frying
1 tsp unsalted butter
1 cup white rice, unwashed
1.5 cups chicken stock
Salt and pepper, for seasoning to taste
1 cup grated cheese
5 - 10 of 2cm cubes of cheese
2-3 tbsp frozen green peas
2-3 cups bread crumbs
1 cup all-purpose flour
2 eggs, beaten
Heat 1 tbsp olive oil in a pan with butter. Fry the onion until lightly browned. Add the UN-RINSED rice into the pan with the onion and mix. Add the chicken stock and mix again. Add salt and pepper and cook rice for 20 minutes on med-low heat covered, or until the rice is cooked.
Take off the lid and cook for 3 more minutes. Add the frozen peas and cook for another 5 mins. Take the rice off of the heat, add shredded cheese and mix. Cool the mixture in a separate bowl.
Prepare 3 separate bowls. In the first bowl add the flour, in the second the beaten eggs, and in the third the bread crumbs.
Wet your hands slightly and take a big chunk of rice with your hands, press it down in your hand and add one cube of cheese in the center. Fold the rice around the block of cheese and add more rice on top if needed. Roll gently in flour first, then the eggs, and then breadcrumbs. Make sure each layer is well coated. Place 2-3 cups of oil in a pot and heat on medium high heat. Once heated, place 2-3 rice balls at a time in the oil and fry for 3-5 minutes on each side, or until golden.
Miriam Hajiyeva is back with another recipe guaranteed to please
Rice and Soy Sauce Bowl:
2 cups white rice, cooked, (Jasmine or Basmati rice works well)
4 tbsp frozen green peas
2 garlic cloves, finely diced
1 onion, finely chopped
1 to 2 tbsp low sodium soy sauce
1 green onion, diced
1 small handful of fresh cilantro
1 or 2 cooked chicken breasts, finely chopped (Can substitute any other protein or remove)
Olive oil and unsalted butter, for cooking
Sesame seeds (for topping)
Heat 1 tbsp olive oil in a pan over medium heat and add garlic, onion, and chicken. Fry stirring often, until the onion is translucent. Add the rice, green peas, cilantro, and 2 tbsp butter. Continue frying over medium heat for 5 minutes, stirring often. Pour in soy sauce and cook for 2 more minutes.
Place a serving in a bowl and top with green onion, sesame seeds, and more soy sauce if desired.
Saja Elkurtehi is back here with a timeless classic
Potato Wedges
c0fe2c7f04e4a9955cdae9a9fbcdfed0.movIngredients
4 Russet Potatoes
1 tbs. Salt
½ tbs. Turmeric
½ tbs. dried Oregano
½ tbs. Thyme
¼ tbs. Cayenne pepper
½ tbs. Onion powder
½ cup olive oil
Steps
Chop potatoes into quarters.
Mix all spices together in a separate bowl.
Add oil to potatoes then add the spices and mix.
Place on an oven safe tray and bake in the oven for 20 minutes at 370°F and ENJOY!
Miriam Hajiyeva shares a delicious recipe that's also healthy, or at least we hope it's healthy
Guacamole
3 avocados, halved, seeded, peeled
1 lime, juiced
½ tsp kosher salt
½ tsp ground cumin
½ tsp cayenne
½ onion, diced
½ jalapeno, seeded and minced
2 tomatoes, seeded and diced
1 tbsp chopped fresh cilantro
1 clove garlic, minced
In a large bowl, place the avocado and lime juice. Toss to coat. Drain, and reserve the lime juice for later.
Using a potato masher, add the salt, cumin, cayenne, and mash. Fold in the onions, tomatoes, cilantro, and garlic. Add the extra lime juice and mix just until combined.
Let guacamole sit at room temperature for 1 hour before serving.
Saja Elkurtehi makes a homemade classic
Chicken Shawarma
d7f7b0d03872cc24ff64993102ac5134 (1).movIngredients
4 Chicken breasts
5 tbsp Greek yogurt
1 Sweet pepper
1 Jalapeno
4 Tomatoes
3 Chili peppers
2 Onions
2 Garlic cloves
½ cup oil
Spices
2 tsp Salt
1 tsp Onion powder
1 tsp Cayenne pepper
1 tsp Sumaq
1 tsp Ground turmeric
1 tsp Granulated garlic
1 tsp Black pepper
6 Small pieces mistika
1 tsp Ground cloves
Steps
Slice the chicken breasts then wash thoroughly
Mix in all the spices, yoghurt, garlic cloves and oil with the chicken
In a separate bowl dice up all the vegetables and add salt and oil.
Put in each mix in separate glass oven safe pan (one for chicken and one for vegetables) and cover with aluminum foil and put in the oven on 370 degrees fahrenheit
After 20 minutes remove aluminum foil.
Leave in the oven for another 25 minutes or until the chicken is bronzed and the vegetables are soft.
Make a wrap or a shawarma bowl and ENJOY!
Miriam Hajiyeva is back with a all time favourite
Easy Sugar Cookies
Ingredients
2 ¾ cups all-purpose flour
1 tsp baking soda
½ tsp baking powder
1 cup butter, softened
1 ½ cups white sugar
1 egg
1 tsp vanilla extract
Steps
Mix all ingredients together until clumpy dough forms.
Form dough into a quarter fist-sized ball and place on a parchment-lined baking sheet. Without overcrowding the tray, pat cookies down into a more or less flatter shape.
Bake at 375°F for 8-10 minutes, or until cookies are golden.
Miriam Hajiyeva cooks an exciting dish
Chickpea and Fried Egg Curry
Ingredients
(4 Servings)
3 tbsp olive oil, divided, plus more
4 medium garlic cloves, thinly sliced
Salt, pepper (To taste)
1 cup chopped onion
1 to 2 tbsp cumin (ground or seeds)
2 cans rinsed and drained chickpeas
2-3 large tomatoes, chopped
3 cups (or more) chicken broth
4 large eggs
Steps
Heat oil in a pot or pan over medium heat. When oil begins to shimmer add onion and garlic. Cook, stirring often for 3-4 minutes. Add cumin and stir for 1-2 more minutes. Add chickpeas and tomatoes, cook for 8-10 more minutes.
Add 3 cups of broth. Bring to a simmer while scraping any browned bits from the bottom of the pan. Reduce heat to a medium simmer, occasionally mashing some chickpeas with the back of a spoon until sauce is thickened, about 15-20 minutes.
Fry the eggs separately in another pan in any style you want them. Sunny Side up is great. Pour the stew into a bowl and top with one fried egg. Season to taste with salt and pepper.
Saja Elkurtehi bakes a mouthwatering dessert
Lemon Cake
Lemon Cake.movIngredients
1 lemon
1 teaspoon vanilla sugar
3 eggs
1 ½ cups sugar
1 cup orange juice
1 teaspoon baking powder
1 cup oil
3-4 cups flour
Steps
1. Grate the lemon peels into a large bowl. (approximately 1 spoonful)
2. Crack three eggs over lemon peels and mix with vanilla sugar.
3. Add the sugar and mix well.
4. Pour the orange juice and oil into the mixture and mix well.
5. Add flour one cup at a time and mix baking powder with the flour then mix into the mixture.
6. Keep adding flour until the mixture is thick, but still consistent
7. Transfer the mixture into your oven pan and bake for approximately 30 minutes at 380 degrees Fahrenheit.
*stick a fork into the cake to ensure that it's thoroughly baked.
8. Leave it to cool then sprinkle some powdered sugar over it and ENJOY!!
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