Julie Morris's Page

Just thinking of you. I was asked to make a raw dessert for someone new to my church. Guess what? She has the same name as you. Too funny.

Can't wait for your video :D Thanks.

I made your No Bake Brownies and dusted it with Whole Food Optimizer in Choco. It was awesome! It was already awesome before I dusted it. Amazing! Please do blog this :D

Thank You,
Jeri - Oahu

do you know Egyptian Koshary Recipe ?
try do it hahaha

Ingredients
1 cup brown lentils
1 cup rice (I used brown and wild rice blend)
1/2 pound whole grain pasta
1 1/2 teaspoon Salt

For the fried onions :
2 medium onions,sliced
2 tablespoon vegetable oil or extra virgin olive oil

For Spicy tomato sauce(salsa)
2 cups tomato puree or 1 can(8 oz) crushed tomatoes
1/2 a medium onion,finely chopped.
3 garlic cloves, finely chopped.
1 teaspoon hot chili powder
1 teaspoon ground cumin
1/4 teaspoon ground pepper
1 Tablespoon white vinegar
1 tablespoon vegetable oil or extra virgin olive oil

Method
Cook lentils ,pasta and rice
Cook all the 3 separately in salted water.
Cook the rice with 2 cups of water and some salt until tender but not mushy.set aside.
Cook the pasta in salted water until al dente,drain and set aside.
Cook the lentil in 2cups of salted water until tender about 30 minutes in a covered skillet and 9-10 minutes in a pressure cooker on medium heat.drain any excess water.

Fry the Onions
Heat the oil in a large pan,add the onions and saute until nicely brown,stir occasionally.When done transfer on to a paper towel to strain excess oil.
Prepare the tomato sauce
In the same pan ,Saute onions until soft, then add garlic and fry to a pale brown. Add tomato puree,chili powder,cumin and simmer for 15-20 minutes, until sauce is cooked and becomes thick . Add vinegar ,pepper and salt, cook 2-3 more minutes .
To serve
Arrange a layer of cooked pasta,lentils and rice on each of the serving plates.Top with tomato sauce and garnish with fried onions and cooked chickpeas .Serve with a bowl full of Dakka on side.


Suggested Accompaniment - Dakka(Vinegar cumin garlic sauce)
Ingredients needed:
2 teaspoon cumin seeds ,coarsely ground
4 garlic cloves
1/2 a cup of vinegar
1/2 a cup of hot water
1 teaspoon of hot chili
salt and pepper

To make Dakka :
Take garlic cloves and hit them with the end of the knife, but don't break them up. Add into white vinegar and water mix. Add some cumin and coriander into the vinegar as well as salt and pepper and hot chili. Stir and let sit for an hour.Serve on side with Koshary.

egyptian say
we belhana we alshefa haha
i hope you like it

Ah yes, that makes sense. I've made a similar sauce in the past using capers. Olives, capers, anchovies and I guess dulse all add a load of taste to a sauce.

I forgot aobut that cake. That was really good... Quite moist. No worries if you don't have the recipe. I tried making a version of it from memory but it bombed... I'm not really a desert person. I tend to create on the fly with recipes and you can't do that as much with deserts because amounts need to be exact.

Hey julie!! I tried both the Mint ice cream bars and the zucchini fettucini. Both tasted delish!! I can't believe eating raw is so easy, thanks for the recipes!