The Art of Making the Perfect Sabzeh!

Every year around this time I start preparing my Sabzeh for Norooz. I have to admit it has taken me a while to get that perfect green bunch. My sabzeh used to look like a bald head with a few remaining hair! But after many trial and errors I can get a pretty nice Sabzeh for my haft sin. Here are some tips: I use Sadaf brand wheat that's labeled "Gandom Sabzeh" or regular lentil "adas" Soak the contents for two days and change the water daily. On the thrid day you should notice some roots starting to sprout. That's when you need to drain the water and pour them in your special dish. Don't be stingy and make sure you cover the dish to the top. This will help your sabzeh be full and green. Next soak a paper towel and cover the entire surface. Keep the towel wet by spraying it with a water bottle twice a day. Don't let it dry out. Once you see the sprouts are pushing the towel you can remove the paper towel. However you still need to spray it twice a day and keep it where it could get indirect sun light. Too much sun will make it turn yellow. Once it's nice and full don't forget to tie a nice red ribbon around it and save it for 13 be dar.

Nuttela Caramel Short Bread Brownies

These brownies are very delicious and moist. What you need is: One cup flour One cup butter 1/2 cup sugar Set oven for 350 degrees. Mix these ingredients and press in baking pan. Bake for 10 minutes and set aside. One cup Nuttela One bar salted caramel chocolate bar Traders Joe brand 3/4 cup flour 3 eggs 1 cup butter 1/2 cup sugar 1/2 cup walnuts Beat eggs, sugar and and butter. Add flour, nuts, chocolate and Nuttela. Pour mixture over short bread. Bake for 40 minutes.

Valentine Glow Sticks

These are my valentine presents to my first graders today :)

Valentines Cookies

I made these cookies for Sheerins friends  since they are having a valentines day celebration and it's her friends birthday. It was very simple and quick!

Ingredients 

1 egg

1 cup sugar

1 cup butter

3 cups flour

2 tsp baking powder

1 cup butterscotch chips

1 cup melted caramels

1 tsp vanilla extract

1 tsp almond extract

Beat egg and sugar until soft. Add flour baking powder and butter. Add the vanilla and almond extracts and the butterscotch chips. I used my kitchen aid so it was easy to make the dough. 

Cut small pieces and using a cookie cutter cut out your cookies. Preheat oven to 350 and  bake for 15 min

In a small bowl microwave the caramel pieces with 1/4 cup milk until melted.

When cookies are cool spread the caramel over the cookies and sprinkle the top.

Yalda a Persian Celebration of the Winter Equinox

I made this korsi for shab Yalda at our Farsi School. Persians celebrate the winter equinox with special snacks and reading poetry. Here is a more complete history:

The Festival of "Yalda" - Winter Solstice Celebrations/Traditions in Iran The winter solstice, December 21st or 22nd, is the longest night of the year. For example, this year, on 21st December London (England) will see only seven hours and 49 minutes of daylight. Near the winter solstice, the length of the day changes very slowly, as does the Sun's height in the sky - one of the reasons why the long winter nights seem to go on forever! In Iran, the winter solstice has been celebrated for centuries and it is called Shab-e yalda, which refers to the birthday or rebirth of the sun. Yalda is a Syriac word and means birth (tavalod and meelaad are from the same origin). The ceremony is traced to the primal concept of Light and Good against Darkness and Evil in the ancient Iranian religion. This night with Evil at its zenith is considered unlucky. The last day of the Persian month of 'Azar' is the longest night of the year. From this day forward, Light triumphs as the days grow longer and give more light. This celebration comes in the Persian month of 'Day', which was also the name of the pre-Zoroastrian creator god (deity). Later he became known as the God of creation and Light, from which we have the English word day (the period of light in 24 hours). The Persians adopted their annual renewal festival from the Babylonians and incorporated it into the rituals of their own Zoroastrian religion. The occasion was celebrated in the festival of 'Daygan' dedicated to Ahura Mazda, the Lord of Wisdom. Fires would be burnt all night to ensure the defeat of the forces of Ahriman (principle Evil). There would be feasts, acts of charity and a number of deities honoured and prayers performed to ensure the total victory of the sun that was essential for the protection of winter crops. There would be prayers to Mithra (Mehr) and feasts in his honour, since Mithra is the Eyzad (deity) responsible for protecting " the early morning light", known as 'Havangah'. It was also assumed that Ahura Mazda would grant people's wishes. Early Christians took this very ancient Persian celebration and linked it to Christ's birthday. Today, the date for Christmas has slightly changed, but there are many similarities such as, lighting candles, decorating trees with lights, staying up all night, singing and dancing, eating special foods, paying visits to family and friends, ...

Persimmon Cake

Yasmin and I made this cake with some persimmons we had this fall. It turned out very moist and delicious! Here is the recipe.

Ingredients:

4 large ripe persimmons
1 1/2 teaspoons baking soda
1 3/4 cups sugar
1/2 cup butter or vegetable oil, room temperature
3 extra large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
1 cup toasted walnuts

Directions:

Peel and smash the persimmons and set aside
preheat oven to 350 degress
Beat eggs , sugar and vanilla
Add flour, baking soda and spices
Add butter or vegetable oil
pour in your persimmons and mix together with walnuts
transfer batter to prepared pan
bake for 45 minutes or until toothpick comes out dry

Chicken Zucchini Enchilada

I made this chicken enchilada as a low carb alternative to the regular one.

Here's the recipe. It's quick and very easy!

One pound chicken breast

Six zucchini's

Half an onion

One can of diced tomatoes 

One cup parmesian cheese

Cook the chicken breast with some salt and pepper and set aside

Cook the zucchini's for ten minutes or until soft

Chop the onion into small peieces and sauté with olive oil

Meanwhile cut the zucchini's the long way and take out the flesh with a spoon

Add the flesh to the onions

Shred the cooked chicken and add it to the onion mix. Add your favorite seasoning at this point. 

Next set the zucchini's side by side in a pirex. Pour the chicken mix over the zucchini's. 

Add the can of diced tomatoes over the mixture. 

Top with the shredded parmesian cheese and bake at 350 degrees for 15 min.