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Crispy “Breaded” Chicken

Berna Khoury’s Chicken Recipe:

INGREDIENTS:

500 grams chicken breasts – Maison Chal from Better Life Market 1/4 cup unsweetened almond milk (or coconut milk)
1/4 cup almond meal (can just crush whole almonds in a grinder) 1/2 tsp salt, 1 tsp pepper, (optional: 1 tsp fresh parsley, 1 tsp garlic / onion powder, 1 tsp smoked paprika), avocado oil, ghee or coconut oil for baking (optional – see tips)

prep time: 10 min, cook time: 30 min, yield: 3 servings

INSTRUCTIONS:

1- Preheat oven to 200°C
2- In 2 separate flat dishes: 1-place the almond milk. 2-place the ground almonds and mix with spices of choice.
3- Pat chicken dry with paper towel and dip and coat each breast in the almond milk first and then in the almond flour / spice mixture.
4- Place on a parchment paper and if necessary drizzle with a bit of avocado oil (see tips)
5- Bake 25 – 30 minutes.

TIPS & VARIATIONS:

– Careful not to over-bake. chicken can easily become dry. Cook time will depend on the thickness of your chicken.
-Can make nuggets or strips / fingers by cutting chicken into desired shapes. Just make sure they have similar sizes so they all cook evenly. – I personally don’t drizzle with oil anymore, because I find the texture to be crispier this way.
– Serve with your favorite homemade sauce, lots of greens and a starchy veggies mash (see index for recipes)

Nutritional Information / Serving:

Calories:……………………………………280

Fat:…………………………………………..10g

Carbohydrates:……………………………4g

Fiber:………………………………………….2g

Protein:……………………………………..32g

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Easy Organic Recipe For You To Try At Home

Organic Chicken Chickpea Stew Recipe!

Quick Chicken and Chickpea Stew Recipe with tomatoes cooked on a stove, in a slow cooker or Instant Pot. Plus how to turn into a healthy freezer meal instructions for busy families!

  • Prep Time: 8 minutes
  • Cook Time: 45 minutes
  • Total Time: 53 minutes
  • Yield: 5 persons

Ingredients:

  • 1 large onion, finely chopped
  • 3 large garlic cloves, minced
  • 1kg bell peppers, seeded and coarsely chopped
  • 1kg boneless & skinless chicken breasts, cubed
  • Olive oil, for frying
  • 800g tomatoes
  • 1 cup quinoa, uncooked
  • 2 x 400g cans chickpeas, rinsed & drained
  • 2 cups vegetable or chicken broth, low sodium
  • 1 1/2 tsp salt
  • Ground black pepper, to taste
  • 3 bay leaves
  • 1/2 cup tahini
  • 1/2 cup fresh parsley or basil, finely chopped

Instructions:

  1. Stovetop: Preheat large dutch oven on low heat, swirl a bit of avocado oil to coat and add onion and garlic. Cook for 5 minutes, stirring occasionally. Increase heat to medium, add pepper and cook for 5 more minutes, stirring occasionally. Add chicken, cook 5 more minutes, stirring occasionally.
  2. Add tomatoes, quinoa, chickpeas, broth, salt (You might need to add less salt if beans and broth you are using are not low sodium), pepper and bay leaves; stir, cover and cook on low for 20 minutes.
  3. Instant Pot: Add ingredients in exact order listed: onion, garlic, bell pepper, chicken, quinoa, chickpeas, broth, salt, pepper, bay leaves and tomatoes. DO NOT STIR. Pressure cook on High for 20 minutes and afterwards release pressure with Quick Release method.
  4. Slow Cooker: Preheat large dutch oven on low heat, swirl a bit of avocado oil to coat and add onion and garlic. Cook for 5 minutes, stirring occasionally. Increase heat to medium, add pepper and cook for 5 more minutes, stirring occasionally.
  5. Transfer to a large slow cooker along with chicken, tomatoes, quinoa, chickpeas, broth, salt, pepper, bay leaves; stir, cover and cook for 4 hours on High or 8 hours on Low.
  6. Last Step for All: Turn off heat; add tahini and herbs, stir and let stand for a couple minutes.

If cooking in Instant Pot, pressure cook on High from frozen with 2 cups of water (stock) for 20 minutes with Quick Release. Add tahini and parsley, stir and serve.

If cooking in a slow cooker, you would have to saute onion, garlic and pepper before freezing with other ingredients. Thaw in the fridge for 24 hours (food safety thing), then add to a large slow cooker with 2 cups of water (stock) and cook for 4 hours on High or 8 hours on Low. Add tahini and parsley, stir and serve. 

How to Preserve:
Refrigerate in an airtight container for up to 5 days.

Freezer Meal: In a gallon size Ziplock bag, add all ingredients, except water (stock), tahini paste and parsley, finishing with tomatoes on top. Let as much air out as possible, seal and freeze for up to 3 months.

Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Thaw on a stovetop covered on low.

 

All The Ingredients That You Need Available On Our Products Page.

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Preparing Kishk for winter

Under the mid-summer sun, kishk is spread and left to dry on white sheets on the rooftops of Lebanese villages, before it is ground into powder. Kishk, a preserved dairy product made from cracked wheat fermented in milk and yogurt, is prepared in different ways and is used in the cuisines of Iran, Turkey, Mongolia, Transcaucasia and the Levant, namely Lebanon, Syria, Palestine and Jordan.

Kishk has been prepared and consumed in Lebanon since the 10th century. Kishk can be prepared using cow, sheep or goat milk; however the kishk found on the market is made with cow milk exclusively as goat milk gives it a strong, acidic taste, which might not be appealing to the wider public.

Traditionally, kishk is prepared with brown wheat bulgur; nevertheless, consumers prefer a light colored, whitish kishk powder. To satisfy their demand, kishk producers use white wheat bulgur instead of the brown one; however, for their house consumption, producers still use the brown wheat bulgur.

During the first 4 days after soaking bulgur in yogurt, it is rubbed by hand on a daily basis, to make sure that yogurt is fully absorbed by the coarse bulgur grains. Meanwhile, more yogurt is added gradually in order to keep the mixture from drying out. Salt is also added to the mixture to prevent mold formation.

Kishk is then left to ferment for 9 days, after which “green” kishk is obtained, which is consumed fresh like labneh, or conserved in extra virgin olive oil in glass jars. Green kishk is then spread on cloth sheets, on the house’s rooftop to dry under the sun. Every morning, it is rubbed between the palms of the hands to break the kishk mixture into smaller pieces and accelerate the drying process. When fully dry, kishk is sifted then ground into a fine powder to become the kishk mix we know.

Traditionally, rubbing and sifting kishk was considered as a social event when the neighborhood women used to gather on one roof to help each other, an occasion to share stories and anecdotes.

The use of dry kishk differs among Lebanese regions. Kishk can be prepared in different forms such as salads (Wild mint and kishk salad “Meeykeh”); soups (“shorbet Kishk” and “Kishkiyye”); fillings for turnovers or mana’eesh; hot dishes such as kebbeh with kishk (“kebbeh b kishk”), kishk with eggs (“kishk aala bayd”), cabbage with kishk (“malfouf aala kishk”), wheat-flour dough with kishk (maacaroon b kishk), meat raviolis with kishk (“shish barak b kishk”), etc.

Reposted from the Food Heritage Foundation http://food-heritage.org/preparing-kishk-for-winter/.

 

 

[From the Food Heritage Foundation]

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What are Parabens and Phthalates and Why You Should Avoid Them

First, let’s talk about Parabens. You’ve probably seen all-natural skincare products proudly advertise that their products contain “No Parabens”. Merriam Webster defines parabens as “either of two antifungal agents used as preservatives in foods and pharmaceuticals: a: methylparaben or b: propylparaben.” These agents are esters of para-hydroxybenzoic acid, which is why they’re collectively called parabens. Wisegeek.com says “advocates of organic and natural foods and cosmetics have expressed concerns over the use of parabens in consumer products for years, but there is little evidence to warrant it. While it is true that methylparaben is readily absorbed through the skin as well as in the intestinal tract, it is converted back into para-hydroxybenzoic acid and quickly excreted through urine. In fact, the only negative side effects that have been documented are contact dermatitis and skin sensitivity, both occurring with rare frequency and only in reaction to very high concentrations of test material.”  If skin sensitivity isn’t enough to warrant avoiding parabens, what about breast cancer or male infertility? Breastcancerfund.org sites studies showing that “parabens are estrogen mimickers (agonists), with the potency of the response being related to the chemical structure. Parabens can bind to the cellular estrogen receptor. They also increase the expression of many genes that are usually regulated by the natural estrogen estradiol and cause human breast tumor cells (MCF-7 cells) to grow and proliferate in vitro.” The January 2009 issue of Reproductive Toxicology reports that there is a probable interaction between parabens and the health and activity of cells in the testes, meaning a possible decrease in sperm production in males.

Phthalates (pronounced THA-lates) are plasticizing chemicals that are probable human reproductive or developmental toxins and endocrine disruptors. Phthalates cause reproductive birth defects in laboratory animals, particularly males. Two phthalates often used in cosmetics (dibutyl and diethylhexyl) have been banned in the European Union. Unfortunately, phthalates are still found in some nail polishes and hair sprays, and are commonly hidden on ingredient labels under the term “fragrance.” During our research on fragrance oils we found that there can be up to 500 chemicals in any one fragrance oil, and since fragrances are considered proprietary information they are not required to be listed on the ingredients label.

Even though both parabens and pthalates are both considered safe by the FDA, we believe that there is enough concern about the harmful side effects of these chemicals to steer clear of products which use them, especially pregnant women, babies and pubescent young adults. Think about the cumulative effect of all the products you use which contains these chemicals. The FDA considers these ingredients safe in the levels they’re found in cosmetic and skincare products. But what about repetitive use on a daily basis? Deodorants, lotions, body washes, shampoos, conditioners, moisturizers, toners, perfumes, eyeliner, mascara, lipstick, eye shadow, powder, foundation, hair styling products, etc. Many of us use these items daily, if not multiple times per day. It’s understandable why women had a higher occurance of parabens in their urine when you consider that most women use more of these types of products than men do.

So why are parabens so ubiquitous in cosmetics and food if they can potentially cause so much harm? Manufacturers began using parabens when they realized they could extend the shelf life of their products. They are an inexpensive way to extend the shelf life of mass manufactured products.  When a lotion or similar product becomes contaminated with bacteria, terrible health problems occur. In the 1950s, some people were struck blind after using spoiled lotions. As soon as the government discovered the dangers of skincare products gone bad, it became law to add preservatives to lotions, exfoliators, and other similar items. Shelf life grew from a few short weeks to over 2 years. Parabens just happened to be the cheapest, most readily available preservative around, so that’s what was used. The dangers of parabens were not yet known. Some major cosmetic and skincare companies are tapping into the all-natural market, as people are becoming more concerned with their health, and making changes to improve it. Most of those companies, however, will carry an all-natural line to appease the conscientious shopper, but will still formulate most of their products conventionally with parabens and phthaletes. Reformulating products to use all natural ingredients is expensive and timely, after all.

How do you know if your products contain parabens or phthalates?  The FDA does not regulate the cosmetics industry, and they are able to use whatever ingredients they like, except for a few ingredients that have been prohibited.  However, under the authority of the Fair Packaging and Labeling Act (FPLA), FDA requires an ingredient declaration on the cosmetic products sold at the retail level to consumers. Consumers can tell whether some products contain phthalates or parabens by reading the ingredient declaration on the labels of such products. Parabens are commonly listed on product ingredient labels as methylparaben, propylparaben, ethylparaben and butylparaben. The regulations do not require the listing of the individual fragrance ingredients; therefore, the consumer will not be able to determine from the ingredient declaration if phthalates are present in a fragrance.

Today there are many all-natural skincare lines available. The Mod Cabin is one of them. We make your skincare or beard care at the time of your order. The product you receive is a fresh, all-natural product, that will nourish your skin and hair from the outside, like fresh food nourishes your body from the inside. Avoiding mass produced cosmetic and skincare products is a good defense for avoiding harmful chemicals, but you should always read the ingredients label to be sure. The Mod Cabin always lists every ingredient used in the formulation of our products, even the specific essential oils used in each product. If skin sensitivity, cancer, and general health concern you, you will definitely want to look into using paraben-free and phthalate-free skincare products.

Published by the the mod cabin, original link:

What are Parabens and Phthalates and Why You Should Avoid Them

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The Benefits of Goat Milk

With a lower content of lactose, Goat’s milk is usually easier to digest than Cow’s milk. Plus it has more calcium, potassium and Vitamin A.

Goat farming is widespread in the marginal areas of Lebanon; the adopted breeding system is the extensive pastoral system, centuries old, relying on pastures as its main source of feed. The local goat population consists mainly of the indigenous breed of Baladi goat characterized by its rusticity and ability to value the limited resources of the tough land that no other ruminants can reach.

The consumption of goat milk is valued on the national level, especially in the regions that exhibit goat farming. In 2010, goat milk production reached 32 million tons. Goat dairy products are consumed as cheese, laban, labneh, ayran and other more typical products characterized by their production and conservation techniques like KishkAmbarees labneh and Darfieh cheese. While Ambarees, traditionally produced in the Bekaa Valley, consists of fermented raw goat milk in earthenware jars, Darfieh cheese, a specialty of North Lebanon, is fermented in a cow skin prepared in advance particularly to make this cheese.

Goat milk production is seasonal, and preservation methods of caprine dairy products vary: goat labneh and Ambarees are usually shaped into small balls and conserved in glass jars with olive oil, Ambarees can also be frozen for later use, Darfieh cheese is conserved in olive oil as well, baladi goat cheese is preserved in brine (salty water), and kishk is well-maintained as powder to be used in soup and other recipes.

Source: The Food Heritage Foundation.

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Terwi2a : The Lebanese Breakfast

Take a morning trip with Sami to discover the enchanting world of traditional Lebanese breakfast foods. Based on the book “From Akkar to Amel, Lebanon’s Slow Food Trail”, this documentary will take you on a virtual voyage to the land of thyme and honey.

  • Directed & produced by: Carole Mansour
  • Date of release: 2008
  • Language: Arabic
  • Sub-titles: English

Source: Slow Food Beirut