Crazy Texan's Corner

Blessing in Disguise

2010-09-20T14:23:00.001+01:00

Where does one begin after all this time. Ramadan has come and gone and now the children are back to school and the yearly routine has begun. After my last post I was somewhat a victim regarding privacy issues. I felt like I was 10 yo and being scolded like a school child. I have been on facebook for ages and have allot of friends from all over. One night, my mother-in-law decided that facebook is haram after watching a show on televison regarding the issue. My husband then being between a rock and a hard spot. Got on my facebook page and had a holiday. My blog also suffered but you can recover that anytime during a 3 month period.
I was angered at first. Then anger lead to mistrust, ill feelings and even a little bout of depression. Then the email frenzy began from angered friends wanting to know why they had been deleted. Some were understanding and some were down right mean. Which made me realize the reality of the internet world. Our friendship only goes as far as a facebook comment or status update. So I can gossip about how your day is going.
It was then that I did a little soul searching and realized just how much time I spend on facebook. My day didnt start with my facebook status or worried about upseting someone when you werent there to comment on there bad day ect ect. Even when my day was bad. I didn't spend the daybeating myself up why no one cares. It was then I told myself..C'mon Lynda this stuff is virtual.
How does one define a friend? I know I'm not the only person who has asked this very question. Friends come in many forms and shapes. But its in those unexpected ones you find the most comfort. That kind email or simple phone call. Dropping by to see you and spread a little love. My list can go on and on.
Then reality set in and the blessing that God had given me was clear. My actions and how I feel doesnt have to be subjected to the masses for judgement. That my wasted time on facebook could be directed to other places and loved ones who really need me. Even to my blog which I love so dearly.
Algerian life can be hectic as it is without added stress. I still dont agree with my mother-in-laws commanding my life. But, you have to take thngs with the punches and consider that she's 80. I can only imagine what I'll be like at that age...God Forbid!
So on that final note I will end this post. Looking forward to talking back with you soon and until then......Happy Cooking!! :)

An Algerian twist to a Sounthern Classic...

2010-06-19T20:12:00.001+01:00

With ramadan creeping up on us. I have started to put a menu plan together for my family. I could post mine but what my family likes might not work for you. So, I decided to post recipes before the blessed month comes. To try to give you some ideas this year. I'm going to rotate my posts to cover a wide variety of things. Posts on main meals, dessets, salads, soups and appetizers.

I have always loved southern fried chicken but had very little success with making my own. It always tasted better somewhere else. Finally frustrated and wanting some fried chicken. I turned to internet to help me on my quest. I ended up on a Food network video and I owe this women for my success. Her step by step instructions were fabulous and it finally made clear the process for me.

After trying my first batch with success. I then looked to add my own little twist to the recipe. Something that would appeal to my hubby's algerian ways. It worked and he now requests this recipe often. Plus, what a ramadan delight. Its not that hard to make and you can fry ahead of time and warm in the oven closer to the breaking of tha fast. Paired with some wonderful salads and some french fries. Where can you go wrong. I apolgize for my picture taking again but I'm working on that. I cooked mine darker than you would normally...stems from a past expierience.

Algerian Style Fried Chicken

I chicken cut up ( salted and left to rest for 2 hours)
I bunch of coriander
3 to 4 containers of natural yougurt or 1 lg container
3 cloves of garlic
red pepper, black pepper, and cumin
flour to coat pieces

Place chicken in container, add spices and yougurt and marinate overnight. When ready to cook. remove chicken pieces, flour and fry.
I would also like to thank Maria for sharing this lovely recipe.....xxxx

Below is the video in which I took the recipe...enjoy!

To the Land where Islam began....

2010-06-15T23:36:00.000+01:00

It's been quite awhile since I have blogged to all of you. Life has been strolling along and time has flown by. The kids are finally about to finish school and I have a little more time to sit down and relax. Between cooking, school runs, guests, and after school activities. My blog suffered as a consequence.
In the meantime many things have happened. I'm healthier, kids have drove me more insane, and Hubby took his mother to Omra! I believe they had the easy part of it all. As I was left to care for guests and cook a welcoming feast fit for a king.
Fifteen days flew by before I knew it and it has now been over a month since they came back from Saudi Arabia.
Enjoy the pics and for all my muslim readers: May Allah send you to the blessed place of Islam. Inshallah, we will meet there....xx

Can you keep it real?

2010-03-07T10:01:00.000+01:00

Here we go right.....Lynda is going to ramble some :) Kids are finally back to school ....YAY!! I'm back to the grind and my mind is turning a mile a minute. I received an email last night which was rather, needless to say, an attack on a small country . I'm not a social bug by any means and have found it quite comforting to keep to myself over the years. I would rather have a small group of really good friends than a bunch of slush. I keep it real and expect you to do the same. I know sometimes my outwardness can put you off but I'm going to tell you like it is. Thats me keeping it real :) Perhaps my level of deen is for some is....( under level). So that is the reason for this post.
Ive seen allot for my 38 years. I became a Muslim because God choose to show me his beauty through a dream. Which sent me on many years of searching for answers. I've lived in many places, met many people, and found the answers I was looking for....alhamdulilah! I lived in Gaza for almost 3 years and yes I have seen the Palestinian perspective. I've been doused with gasoline and used for target practice with lite matches. But God protected me and I didn't catch fire. Not to mention beat up and hit by a car. All for the sake of Allah and my religious choice.
Through it all I have been able to keep it real. When you meet me in person. I'm not going to bombard you with my life story unless you ask :) After that....you asked for it..lol The most important thing I have learned is that you can't be something your not. You can't take the Texan out of me and I don't plan on it anytime soon. My mouth goes afoul from time to time, You'll find me head banging to Megadeath in my kitchen and when a person needs me I'm there. Friends and family come first and I will do anything to see them happy. Even if its at my own personal sacrifice.
So I will continue to keep it real and my blog real. I will continue to have friends from all religions and I will still listen to ROCK MUSIC!
Much love to my REAL followers. and God Bless................................xxxx Lynda

Chimichanga Delight!!!

2010-03-05T17:10:00.000+01:00

What is the perfect sin for me? Chimichangas baby.....Oh LA LA!! I have been wanting to try this Mexican classic for sometime. Today the fat lady sang and I was able to give it a try. I did quite allot of Internet searching for this recipe. The only thing about this classic that put me off was .....its deep fried!!! So by chance I happened to find a video from About.com. It has a pretty basic chimichanga recipe that anyone can do at home.

But for us ladies who are living in Algeria. It's not just as simple to go to the supermarket and buy the ingredients. Tortillas being the first thing on the list. When I first came to Algeria, tortillas was the first thing that I missed. So I have been making mine homemade for sometime. I could use a little work on my shaping but other than that it's perfect.

The photo above is the ones I made just this morning. You can see what I mean about shape work ....lol But this recipe is fool proof. Anyone can do it!!

Basic Tortilla Recipe

3 cups flour
3 tbsp. vegetable oil
2 tsp. yeast
1 cup warm water
pinch salt

In a bowl add your flour, oil, and pinch of salt . Let your yeast proof in the cup of warm water and when its foamy. Add to the flour and knead until you get a dough. Now let the dough rise for about an hour. Anything less and you will not achieve a good tortilla. After it has risen, roll into balls. The on your oven place an old non stick pan and allow to heat up. You need to do this step dry! Do not add oil to the pan. Roll out your tortilla and place in the pan. When you get light brown specks . Flip over, cook, remove from pan and place on a plate. Continue cooking until you have finished all your dough. This recipe should make about 8 to 10 tortillas.

So now that we have our tortillas....dive in Baby!! For the filling I complicated things a bit. I like mine loaded and with no beef. Chicken is my preference or should I say hubby has a chicken thing..lol I must please the masses so here it what I used for the filling.

Filling:

1 whole chicken cut up
1 onion
1 bunch of coriander (chopped)
2 cloves of garlic
red pepper, black pepper, salt and cumin
2 grilled green peppers ( peeled )
3 cups grated cheddar
1 tbsp. sour cream

In a cooker or pan (I used a cooker) Place the chicken, chopped onion, coriander and spices. Cook until done and remove from pan. De-bone your chicken and reduce the liquid until its practically evaporated. Place the chicken and grilled peppers in a food processor. Chop everything up and place in a bowl. Add cheese and sour cream and fill your tortillas .

Now simply follow the video instructions! Fry lightly then bake in the oven for 15 mins until crunchy. I served mine with homemade salsa and sour cream. I will post my salsa recipe on a later date promise! The options are endless really. You could even serve with it some mexican rice on the side....YUM!!

Homestyle....Magrib Style....Is there any other way?

2010-03-02T14:23:00.000+01:00

Maghrib I promised and here is a fish melange your sure to love. As I have mentioned in many posts my hubbies family is from Tlemcen. Situated very close to the Moroccan border. Anyone wishing to experience good maghrib cooking in Algeria. This is the place to go! I lived the first seven years of my marriage in Tlemcen and was given a crash course in maghrib cooking....FAST!!

During my first pregnancy, I got this craving for fish. I have no clue where it came from since I never really was a fish person growing up. My mother-in-law quickly prompted my husband to take me to Ghazaouet a port town about an hours drive from Nedroma. Apon arriving there my husband took us to this little pecherie just on the port for fish. I can still remember the smell and crates of fresh fish being cleaned for hungry paying customers.

Soon after the birth of my daughter I begged my hubby to take me again. Wanting to really appreciate what I was eating and perhaps get a introduction to the chef that cooked these lovely fish platters. God answered my prayers and with a great pleasure a short Moroccan man showed me the ropes. I was quite surprised at how simple it all really was. I also signed my life on the dotted line to never share who he was and to continue to keep coming in the future.

Fresh calamari, crevettes and anchovies from the market

Fresh fish of your choice......I used the above but you can used the same method with sardines and melon
2 bunches of fresh cialtro
3 cloves of garlic
red pepper, cumin, salt, black pepper
1/2 kilo of flour / 2 cups of bread crumbs for calamri
vegetable oil for frying

Take the fish and place in bowls as I have done above. Add some vegetables oil, spices and chopped up coriander. Allow the fish to marinate for at least 1 hour to absorb all the spices. Then in a seperate bowl put some flour and roll the fish to coat well and fry. Its as simple as that! For your calamari, roll those on bread crumbs and keep in mind that it gets tough fast. 1 to 2 minutes and anything over that it has to be cooked in water for an hour to become tender again.

Here is the finished result! Your own homemade maghrib style fish you can make without going the distance to get it. It's just that easy!
Enjoy!!!!!!!!

Hell did freeze over...lol

2010-03-01T18:01:00.001+01:00

Man the ice is cold and wet...haha! No matter how hard I try to make time to sit down and blog. I get more tasks to do :( I have endless things to tell you about. But the main concern is for my childrens education. Teachers have went on strike for the second time this year and it looks like its going to be longer than the first one.

Algerian teachers vow more strikes

I can understand the position of Algerian teachers but being on the home front. I have a totally different outlook. I can relate to strikes for better buildings, materials, programs ect. But instead its always for money and not the students. Algerian schools fall very short from our counterparts. Plus the level of teachers education level is often lower than the students his/her are teaching.

Just before the strike began my children were given middle of the year exams. Where my daughter scored a zero and my son a 3. I was quickly prompted by the teacher that my children were under level. Angry for her remark I vowed to show her differently. I have since hired a private tutor to help them in there studies. I also have taken it upon myself to personally learn to write and read Arabic to help them also. I must say its like hittin nails on the head but God Willing we will succeed.

Also hubby has fixed our computer and now I'm able to save posts for future days. I have some maghrib dishes I know your going to love....:)

See ya'll soon and and prayers will be appreciated....xx

I know you're wanting to know :)

2010-02-01T14:12:00.000+01:00

Where have I been right? I've been living the Algerian grind. Endless trips to take the kids to school, mad dash to get meals ready, being naughty on facebook, and spending time learning some new dishes which to share with you. I have also been practicing my picture taking but let's face it..I'm no photographer.
I'm enjoying my new revived life as a healthy person. No more needles and being cooked in a microwave :) My nerves are less on edge and hubby and I have seemed to work out the marriage bumps we were having. Now I'm dealing with a whole new set of challenges...does it ever end!!!
Hubby and I have started looking for a small apartment here in Algiers. Its a monumental task but I'm looking forward to having my own little place. Not to mention the stability for the kiddos. Most of all to have a kitchen that I want. Decorate how I please, since that is where my time is mostly spent. I know that its still a couple years down the road until it will be completed ect. I'm excited and happy and thankful to God for this gift.
I also learned that oatmeal cookies are possible in Algeria. Thanks to a tip from my ever so wonderful bff " Henia". then i searched up some recipes online and with a combo of things..I'm the queen of cookies. Oatmeal that is anyway :) I'm still doing a little tweaking on the recipe but looking forward to sharing it with you.
Well, I guess I'll close my quacker for the time being and make regular posts. Which so many of you have be emailing me about. I'm also glad to know that so many of you found success with the pancake syrup recipe. It just made my day to know I can bring a little happiness into your kitchens..xx See you when the rooster crows and not when hell freezes over. Until then...........Stay CRAZY!!!!!!!

Looking Back

2010-01-16T11:28:00.001+01:00

Checking my hair in the mirror this morning. Was the ever greeting gray hair replacing my once beautiful sandy blond. I couldn't help then to notice the small wrinkles around my eyes and mouth. The things that went through my mind...ahhhh!
Then my mind turned me back to my younger days and the day I got married. Was a scary time for me. Traveling to France to meet a man that may or maybe not be the one for me. I suppose every bride goes through those emotions and looking back on it. I"m so glad I didn't give in to the pre-jitters..lol
Marriage isn't easy and there aren't any hand manuals on how to go about it. I would say that it's significantly harder being married in Algeria as supposed to living in a modern country..Europe, USA, ect My husband and I lived in France the first year of marriage and it was wonderful. Sometimes when things get a little stressed I look back on that time and hold it close. Telling me I know the man my husband can be :)
To think that getting married was a obstacle. Coming to Algeria in 1998, during the last years of terrorism. I'm telling you I had some big ones down there to make that move. I suppose love makes you invincible kinda. Life was nothing like it is now. There wasn't cell phones and English t.v. No internet with unlimited access and many of the comforts I have now. Just me, hubby and my mother-in-law , with a huge 3-story house to keep up and not a clue to go about the cleaning rituals of Algerian women.
Don't even touch the kitchen aspect. An American who is used to buying everything in a box or can. There wasn't places to eat out at that time. You were to afraid of car bombs and the unknown. My husband didn't let me go out in those days. I was home bound for days at a time. It was a hard time for me.
I admit I almost abandoned ship twice with all the stress. But then god threw me a curve ball when I got pregnant with my first daughter. Then I was so into being a mother I forgot everything else. Then I began becoming more confident in language . Hubby decided it was ok for me to adventure somewhat on my own. later i found out that he had talked to all of them before to make sure I was being well taken care of...sweet :)
Now I'm the mother of 4, drive a car, and have all the freedom I wish. I no longer kill people with my dishes and can say I hold my own with any Algerian woman here. It takes courage to come live here and everyday you hear of someone taking the steps I took so many years ago. I salute your courage and may the life you choose bring you happiness.

xxoo

Where there is a will..There is a way

2010-01-13T20:41:00.003+01:00

Well, this is for all my DZ sisters who miss their pancake syrup. For those of you who know me personally, you know that pancake syrup has been the one thing I've missed since I came to Algeria. With perseverance I have succeeded in finding a decent recipe. I have tried other online recipes but they all ended up tasting like sugar syrup. I would like to add that the butter flavoring is important in this recipe and that you follow it step by step. I'm sure you will be happy with your results and your family will keep asking for more.

If your wondering where you can find the butter flavoring. You can find it in most places where they sell stuff for desserts. Its called butter extract and buy the vanilla in the box not the packages. Good luck and enjoy !!!!

Lynda's Homemade Pancake Syrup

2 cups warm tap water
4 cups sugar
2 tablespoons molasses
1-1/2 teaspoons vanill flavoring
1/4 teaspoon butter flavoring (optional)

In a three-quart saucepan combine the water, sugar and molasses. Put the pan on the stove over medium heat. Stir every now and then until the syrup comes to a rolling boil. Watch the syrup carefully because it has a tendency to foam and will boil over if your pan is too small. If this starts to happen, remove the pan from the heat and turn the heat down. After the syrup boils, cover the pot and simmer it for ten minutes over a low flame. Do not stir it for this ten minutes. Remove the pan from the heat. Take off the lid and let it cool on the counter for about 15 minutes. Stir in the vanilla flavoring and butter flavoring. Store the syrup in a clean quart canning jar or a clean ketchup bottle (32 oz). I use a funnel to pour the syrup into the jar because the hot syrup can get a little messy. Be careful not to burn yourself.

Howdy Partners!!

2010-01-12T17:30:00.000+01:00

Yehaw!! It is so good to be back blogging again. I have renewed energy and strength and hope to be blogging more. I have to admit that 2009 was a roller coaster year for me but 2010 brought me in with good spirits. I have overcome my health hurdles and now looking forward to a long and happy life.

Laying in my bed last night, I gave much thought to this blog and what I wanted to do with it. I didn't want to confine myself to just cooking but be able to reflect on all aspects of my life here in Algeria.

Although being a housewife, the majority of my time is spent in the kitchen. I have made a section for those days when I just want to blog about daily things. (trips, complaints, new discoveries ect )

I know some of you are curious where I have been for the last couple months. Its been kinda a mix of doctors, life, and my own personnel struggle. I went through a bout of depression. Where my faith was tested but things have gotten better now and I have God and my friends to thank for that. As for everything else.....me be dandy!!!

So for all of you out there ....................

May God Bless each of you this coming year. Live life everyday as if its your last and never look back.

xoxoxo

A Minty Chocolate Delight!!

2009-12-12T21:15:00.000+01:00

Howdy to all my blogosphere family!! I know I have been out of touch these days. But, I'm feeling better, more motivated and ready for the New year. Christmas season is rolling around and I have been thinking of my Christian friends who are preparing sweets for the holidays. Growing up Christmas was always a big affair in my family. Gram would put up the biggest tree possible and gifts would fill up half of the room. The family would come from all over and the fun would begin. Since I converted to Islam I don't celebrate Christmas day but transferred all that family tradition into " One Big New Year's Eve" bang!!!
I was laying in my bed the other day thinking about those girl scout cookies called " Mint Thins". They are my favorite cookie and I crave them from time to time. Wondering around the supermarket I was looking at those flavored syrups you use for water. I seen "Menthe" flavor and a light went off. I could substitute this for peppermint extract perhaps. So searching over the net and finding many a recipe. I have managed to create a Minty Choco cookie that will make any chocolate lover " Scream with delight"
I know that for some of you out there.This cookie will seem a little time consuming. But if your looking for something that is different and special. This is the cookie for you!
Also, I know some of you mentioned better pics. I'm working on that and hope to be able to use my hubby's camera soon. See all of you soon and keep a look out for more posts. i'll be posting up some more great holiday recipes for those of you who need a little inspiration this year. xxxx

Lynda's Mint Cookies w/ White chocolate filling

2 1/4 cups all purpose flour
1/4 cup cornstarch
6 tbsp unsweetened cocoa powder
1/2 tsp salt
1 cup white sugar
1/2 cup butter, room temperature
1/3 cup milk (any kind)
1/2 tsp vanilla extract
3/4 tsp peppermint extract

In a small bowl, whisk together flour, cornstarch, cocoa powder and salt.
In a large bowl, cream together butter and sugar. With the mixer on low speed, add in the milk and the extracts. Mixture will look curdled. Gradually, add in the flour mixture until fully incorporated.
Shape dough into two logs, about 1 1/2 inches (or about 4 cm) in diameter, wrap in plastic wrap and freeze for at least 1-2 hours, until dough is very firm.
Preheat oven to 375F.
Slice dough into rounds not more than 1/4 inch thick - if they are too thick, they will not be as crisp - and place on a parchment lined baking sheet. Cookies will not spread very much, so you can put them quite close together.
Bake for 13-15 minutes, until cookies are firm at the edges. Cool cookies completely on a wire rack before assembly. After cookie have cooled. Add a dot of hazelnut nutella in the center of the cookie and make like a "Oreo" or sandwich cookie.

Dark Chocolate Coating
10-oz dark or semisweet chocolate
1/2 cup butter, room temperature

In a microwave safe bowl, combine chocolate and butter. Melt on high power in the microwave, stirring every 45-60 seconds, until chocolate is smooth. Chocolate should have a consistency somewhere between chocolate syrup and fudge for a thin coating.
Dip each cookie in melted chocolate, turn with a fork to coat, then transfer to a piece of parchment paper or wax paper to set up for at least 30 minutes, or until chocolate is cool and firm.
Reheat chocolate as needed to keep it smooth and easy to dip into.

Good luck!!!!

1,2,3 Viva Algerie!!!!

2009-11-18T18:18:00.007+01:00

Its the moment of truth for Algeria and I have been cooking up treats to help ease nerves tonight. It's almost 30 minutes till game time and spirits are high. This was really the perfect occassion to get out some of my superbowl recipes from back home.
I even got the kids involved ...... gotta love child slave labour :))

I would also like to give a big round of support for our team and May God bring you home victorious!!!!

I will post recipes for all these dishes at a later date. So, for those who would like to know what is pictured here:

Chocolate cupcakes with white frosting
Cheese-ball with crackers
Tuna salad on toasted bread
Chicken and Almond curry with rice
I also made knafa and calzones which you can already find in my recipe section!!

God Bless!! xxxxxx

touching base.......

2009-11-15T15:02:00.000+01:00

My house looks like a twister, every bone in my body hurts and I don't even know where to start trying to get things back together. My son really shook me up when I found him sleeping in our living room. I was ill that day and he spent all the afternoon cleaning up our living room. Then passed out in the coffee table waiting for mommie to get up and wipe the floor. I just sat in the chair looking at him for more than a hour. Yelling at anyone who would try to disturb him. It was then I realized just how much things have affected my kids during these trying times.
Even my daughter came home with some Mexican spices that she and her daddy found at the supermarket. I was surprised and thrilled. Even Algeria can give me a gift once in a awhile. So Bouteflika if you ever read this.......Please import pancake syrup!!!
I also realized that my blog has really got some fans.....NO PRESSURE HUH!! Walking in Harrach to go pay my cell bill. I was stopped by a sweet British woman and her daughter in the market. She said " Is that you? The crazy Texan with the cooking blog? I started looking around me with one thought...." I'm in the Algerian version of PUNK'ed" ..lol"
I must say that it was also a gift in itself. To know that I could make a difference in someones kitchen and also meet another wonderful muslimah sister living and doing the Algerian grind. Like so many of us!! As she requested to be anonymous..shes got me topped for the longest in Algeria. She has been here for 25 years!!!
My thoughts have also been with Ameena who recently got married, Henia who doesnt want to hurry up and have that baby already!! Your killing me woman!! xxxx and a lovley sister who is in Tunis and miss her posting comments and presence on my blog....you have 5 kilos of homemade cous cous waiting for you. xxxx
It feels so good to write on here again. Like a weight off my shoulders. I would also like to say to all of you who read my blog. Keep my in your prayers and I'll be back to posting soon. Another week and my brian should just be fried enough to get back in the kitchen and seek some real adventure.
Much love and cook cook cook but dont kill in the process.....lynda

Taking Time.....

2009-11-07T14:39:00.000+01:00

Well I have been estranged for awhile. My posts have become more distant and I know some of you are wondering " What's up!"
I have been having stomach pain and been back to the hospital. Allot of stress at home with family problems and my monthly blood analysis came back positive. So it's back to treatment :(
A certain family member has decided that my dearest should get a secondary consort. Although it hasn't happened yet. You still go through the motions and hurt feelings.
Also, I have been searching my soul and trying to get closer to God.
I've decided to take some time off from the computer and get myself together. I'm looking into some hot bath treatments here in Algiers and saving up for a pilgrimage to Mecca. It would be simple to save up for myself but since my mother-in-law has not gone yet. She takes priority and just decided to save for all of us .
I'm going to be an aunt again soon as " Henia" is moving closer to her due date. I'm excited about that and want to be in good health. So, I can do all the things I want to.
I also recently discovered butternut squash and actually made a decent pumpkin pie. It was so good and I will post the recipe at a later time.
I don't plan on being gone long. Perhaps a couple of weeks or so. I'll be on certain medications and it will be just be enough to keep my own ship afloat. I'll miss all of you and you can contact me by email at lynda_beghdadi@yahoo.com. I promise to check regularly and for those of you who have it. You can reach me by phone.
Tons of hillbilly hugs and kisses, keep your cooking juices flowing and see you before the rooster crows twice.

The wonders of Powdered Milk

2009-11-02T19:55:00.000+01:00

I finally got my blues in gear and with much soul searching and prayer. I'm back to my cheery ol self.
I also have to confess that if I was living in U.S.A. This blog would'nt exist and I would just simply walk by the powdered milk section in the supermarket, like I always used to. Amazing how life takes you on a journey you never would expect. Twists and turns, an occassional tornado and God forbid it never happens " A RECTOR 10 EARTHQUAKE"
I know some of you can sympathize with me when you get homesick for those meals you grew up on. Just a little feeling of home away from home. That is what this blog is really about for me. To offer others a little taste of my insane kitchen and just perhaps make there tummies a little happier.
So many times I have found a recipe and it requires evaporated or condensed milk. You can get sweetened condensed milk in Algeria but at almost 200 dinars a can. It can get quite costly. I have yet to even find a can of evaporated milk in my 12 years of living here. So, for many years I put those recipes aside until one day while surfing the net I decided to look up making it for myself.
Now a smarter and more frugal cook. I don't need to put aside recipes that require these ingredients. I always keep a box of nestle powdered milk on hand and I don't have to feel guilty about putting a dent in the pocket book.

Evaporated Milk:
To make evaporated skim milk you only need dry milk powder and water. Measure 1-1/3 cups water into a jar or bowl. Add 1 cup of instant dry milk powder. Stir or shake to combine. This is the equivalent of a 12-ounce can of evaporated milk.

Sour Milk:
To sour reconstituted milk, just add a little vinegar to it, and stir it up. For instance, if a recipe calls for 1-cup of sour milk or buttermilk, then measure a tablespoon of vinegar into a measuring cup. Add reconstituted milk to reach the 1-cup mark. Stir the milk gently. In a moment or two, it will sour. This can replace soured milk or buttermilk in baking recipes.

Sweetened Condensed Milk:
On the stove, bring to a boil 1/2-cup of water, 1-cup of sugar and 3-tablespoons of margarine or shortening (butter flavored shortening is good). Add a dash of salt. Stir the mixture every now and then. When it comes to a full rolling boil, remove it from the heat. Allow it to cool slightly. Add a cup of instant dry milk powder. Use a whisk to stir it smooth. A fork or a spoon will not get the mixture smooth, you really need a whisk, or egg beaters. There, you are done. This is the equivalent of a can of sweetened condensed milk. This will keep unrefrigerated for a day or two because of the sugar. I have never kept it longer than that without refrigeration. In the fridge it will keep for 2 weeks. For longer storage than that, I freeze it.

What a week!!

2009-10-26T08:27:00.000+01:00

Phew!!! I need a group hug and fast!! I have been fighting the blues lately. Not to mention that my mother-in-law broke her foot. What a scare that was!!! This week has been a roller coaster of recurring memories and doctor visits.
It all started after my last post. Was watching a little t.v and the movie Forrest Gump came on. Before I knew it I was sitting in my old apartment " back in my single days" and my best friend " Karen Villareal" was making her famous tuna sandwiches. Which later on we would all laugh and call them "Forrest Gump Sandwiches". She would make them for us and do a mean impression of Forrest. " Stupid is as stupid does!!"
Karen and I go way back. She was a light in the tunnel of darkness and a loving friend. Sharing many of the same life experiences. We could relate to each other. "No sense in being polite about things and get to the fucking point!" she would say.
Her love for life, was your love for life! Then one day she was gone! I was devastated and still am. I'm in tears just writing about it.
It took a Oprah Winfrey show to get me thinking about it and I've finally reached a point in my life where I need to let things go. I've carried hurt and pain around to long. Then I started to analyze my life and how I perceive it. Pain and hurt guide it. It defines how I will go into a situation and like always " Be careful your in a mine field and be on your guard!" I suppose this could be a blog all in its own..." My journey to becoming a lighter person!" But one blog is enough. So you'll just have to bear with me...xxx
So, this is my first step to lighter me :)

" A few words for Karen"

I remember the first day we met. You were the sweet smiling nurse's aide who wrapped my wounds and said " Life is never easy baby girl! Grin and roll with the punches!"

Your loving arms replaced my mothers when the groom never showed up at my first attempt at marriage.

You loved me for my faults and encouraged my dreams,

Financed me when I was poor and gave me a place to always come to if needed,

Helped me overcome a horrible rape and miscarriage and never judged descisions,

Your love was unconditional and I miss you. The pain of losing you is still like a dagger in my heart. I blame myself because I didn't take you to the airport. Always saying " What if " I made sure the man who killed you paid for it. Went to him in jail and made him look at your picture. Screamed and called him every possible name I could think off. Showing up at every court date until he got the death sentence. I did the best I could to get you a muslim funeral but your family wouldn't even consider it. I felt like I let you down for so many years but now I realize that it was God's will you died. Instead I'm going to hold on to our treasured moments spent together and know that one day we will meet again. I love you forever and thank you for loving me.xxxx

Bring on the Heat !!

2009-10-20T11:05:00.000+01:00

It's starting to get cold in Algeria and those hot and conforting Tex-mex dishes come to mind. I can remember a small diner just by the El Paso, Tx boarder. Ameila the owner, would serve up her homemade tex-mex meals and keep us coming back for more. So with all that in mind I decided to make this classic. I have adapted this recipe because it's typically made with sausage. For those of you living where it's available. You could substitute the hamburger for turkey sausage. ( yes, I said hamburger!!! The hick still comes out from time to time) .

Chile Relleno Casserole

8 to 10 green peppers grilled and peeled
250 grams ground beef
1 onion diced
1 clove garlic
1 green chili diced for heat
Cheddar cheese grated
Berber soft cheese
formage frais or ricotta cheese
6 to 8 eggs
salt, pepper, red pepper, oregeno
tomato sauce of preference

In a frying pan, brown your ground beef with the onions, garlic, spices and chili. Take off the heat and place in a bowl. Add your ricotta or fromage frais, soft cheese, and chedder. Mix well until everything is combined.

In a casserole dish, add the tomato sauce of your preference to the bottom. Stuff your green peppers with the filling and place in the sauce. Add any remaining stuffing in the sauce. Add more cheddar, then place your eggs in a bowl and whisk until light and fluffy. Add salt, pepper and some more cheeseto the eggs. Then pour over the top and bake until eggs are cooked. Serve with crusty bread. Serves 6 to 8

If you are searching for a simple tomato sauce. This is what I use for this recipe: 2 cups water, 3 tbsp tomato concentrate, garlic, parsley, salt, pepper, red pepper and a jalepeno pepper. Cook on the stove until hot and bubbly.

I'm an open book...:p

2009-10-19T11:06:00.000+01:00

Some of you asked ..."What does your kitchen look like in Algeria?" Well here it is!!!

You also asked " How would best describe it? " and my answer is: " A place where every cooking crime is committed with passion..lol"
My kitchen has come along way since a devastating fire last year. Which could have taken the life of me and my family. I still don't know how I managed to get knocked out in the balcony from the explosion and get back up with out hardly a scratch.It was funny to see the look on the firemen's face when they showed up an hour later and asked " Who put out the fire?" I look back on it now with thankfulness :) So many things factored in that day and I owe allot to my school training as a child in school.
When I seen the flames rolling towards the sitting room. Towards the electrical box and gas line. It was instant reaction and screamed to my husband to turn the gas off and get the people out of the apartment building. While they hurried to get the gas off. I got the kids and mother-in-law out of the apartment. As I left I could see my whole life going up in flames. Once the family to safety my training set in and it was Attack!!!! As everyone watched the flames spread. I screamed for water and started the attack. Crawling in on the floor to break the glass to change the direction of the fire. Taking it from the path of the electrical box and impending danger. Then with buckets of water I finally put the fire out.
Once everything was over and reality set in...I was devastated! Things that were once my cooking pride and joy. Gone in a matter of 5 minutes! Allot of good came out of the experience though :) I met my best buddie in the whole universe " Henia " and had a new respect for life.
Now a year has passed and things are pretty much back to normal. I still don't have many of the things I lost but I'm working on it. Some can't be replaced but my life and family are more important.
My little kitchen is far from Martha Stewart but gets the job done. It's my own little corner of insanity where things come to life. Even the chicken talks to me ...lol In that my creations are made with the best love and intention.

A sweet surpirse!!

2009-10-17T11:17:00.001+01:00

I just can't stop asking myself......" Why I never thought of this recipe!"
It's a combination of zucchini bread with the sinful taste of chocolate. More moist than any cake possible and a family pleaser to boot. What more could I ask for in a dessert :)
I would like to thank " Simply recipes" for sharing !!!!

Ingredients

2 1/2 cups regular all-purpose flour, unsifted
1/2 cup cocoa
2 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
3/4 cup soft butter
2 cups sugar
3 eggs
2 teaspoons vanilla
2 teaspoons grated orange peel
2 cups coarsely shredded zucchini
1/2 cup milk
1 cup chopped walnuts or pecans
Glaze (directions follow)

Preheat the oven to 350°F. Combine the flour, cocoa, baking powder, soda, salt, and cinnamon; set aside. With a mixer, beat together the butter and the sugar until they are smoothly blended. Add the eggs to the butter and sugar mixture one at a time, beating well after each addition. With a spoon, stir in the vanilla, orange peel, and zucchini. Alternately stir the dry ingredients and the milk into the zucchini mixture, including the nuts with the last addition. Pour the batter into a greased and flour-dusted 10-inch tube pan or bundt pan. Bake in the oven for about 50 minutes (test at 45 minutes!) or until a wooden pick inserted in the center comes out clean. Cool in pan 15 minutes; turn out on wire rack to cool thoroughly. Drizzle glaze over cake.

Glaze: Mix together 2 cups powdered sugar, 3 Tablespoons milk, and 1 teaspoon vanilla. Beat until smooth.
Cut in thin slices to serve. Makes 10-12 servings.

Roasted Green and Red Pepper Salad

2009-10-05T14:24:00.004+01:00

Some of my fondest memories have to be of the three years I lived in Bejaja. I was received with open arms and accepted into there culture. There was no racial barriers or fear of rejection. Just a pure love of life and tradition. Sometimes, when I put on my traditional Kablye dress I can almost feel the air on my face and see " Khalti Haja" on her balcony making her morning bread and calling me to come turn her green peppers so they don't burn. I got just that feeling this morning when I went to the market and decided to make " Khalti Haja's traditional pepper salad"

This traditional family recipe reaches back many generations and "Khalti haja" was proud to pass it on to me. She would always tell me how she would prepare it with her mother and grandmother . Then they would climb the steep hill to visit " Yemma Gouraya " and enjoy an afternoon picnic. I also had the wonderful experience to climb to the top of Gouraya. Moaning and complaining I would die in the process but once I reached the summit the breathtaking view was worth all its effort.I hope this recipe will bring joy into your kitchen and home. Perhaps as you grill the peppers and the sweet aroma fills the air. You can just for a moment feel the love of Bejaja, Algeria and the Kabyle people.

" Khalti Haja's Roasted green and red pepper salad "

2 green peppers ( roasted and peeled)
2 red peppers ( roasted and peeled)
1 fresh tomato grated
olive oil
vingegar
salt to taste

Roasting peppers are't tricky at all. All you need is old non stick pan and put it on the burner. Place the peppers on the dry pan and cook on the heat until they blister. Place in a plastic bad and let them sweat. then the skin should just peel away. please take not I mentioned an old nonstick pan. Once you use it, the pan will strictly be for grilling peppers. You could also do it in the oven but I prefer this method. After you peel your peppers, dice and place in a bowl. Add olive oil, vinegar, grated tomato, and salt. Mix up and serve with your favorite bread. Enjoy!!

"As the Chicken Turns"...

2009-10-02T17:35:00.000+01:00

I'm sure some of you are familiar with the famous soap opera "As the world turns". I haven't seen it for years but my hubbies love for chicken has convinced me to have one of my own...."As the chicken turns"..:p There is only so many ways you can cook it but I'm always looking for a new edge.
You will also notice that my blog has updated and I added some new gadgets for you to access my recipes easier. I also added some music but if it gets to much for your ears you can simply pause it. My blog just wouldn't be me if I didn't have music on it :)
I made my classic Chicken with olives after hubby decided that he didn't want cous cous. I really like this recipe because its so easy and tastes good. if your lookin for some chicken inspiration..then this one is for you!

"Chicken with chic peas and green olives "

1/2 chicken cut up
1 onion diced
1 tomato grated
1 tsp. tomato concentrate
Handful of chic peas and green pitted olives
salt, pepper, red pepper and safron
1 tbsp. vegetable oil

In a pressure cooker place the oil and slightly brown your chicken and onions. Add enough water to cover your chicken and add the remaining ingredients. Cover and cook until your chicken is tender. Then reduce your sauce until it is thick. Would like to mention that olives are salty so you can easily over do it in this recipe. So you might want to add your salt after you taste.. Serves 2 to 4

Yea! Yea! Hoochie Mama!

2009-10-02T10:55:00.000+01:00

Life is just amazing and when God blesses he does it in abundance. I got a call from the Doctor yesterday and I'm HEALTHY!!!!!! I also met an amazing sister.....God Bless Ya!!! and I'm getting excited about my new nephew who will be born in November!
I actually sat down last night and decided that I would try menu planning. I'm not sure how that is going to work but I'm going to give it a try. I figured if "Henia" can do it..........so can I :p
I just wanted to share the great news with all of you and say "Thanks"!! I have to get running....housework and lunch beckon me. I've got to get the chicken and olives going.:p
Until next time...." Happy Cooking and keep adventuring!! "

Still Alive and Kicking :p

2009-09-28T17:42:00.000+01:00

First, I would like to wish everyone a "belated" Happy Eid!! May God bless each of you this coming year and fill your hearts with joy and continuous happiness. xxxx

I'm sorry I kinda checked out there on my last post and never got the chance to get back with all of you. I have been going through chemo treatments and towards the end just got the best of me. Plus, making sweets for Eid, keeping a smiley face for my kids and the everyday chores of being a housewife....must I say more :p

I really wanted to share some great dessert and cookie recipes with you guys. But like my dad used to say " NEVER SAY NEVER" So, with a plan in mind I'm going to post throughout the year different things and when the next Ramadan rolls around you should have some ideas. Also, there are some other celebrations I will reflect on also.

I was talking to my mom the other day via messenger and she was just going on and on about pancakes. Not knowing she was killing me with every sinful bite as I watched her devour it. I decided to look up pancake syrup and like so many things.........I CAN'T DO IT!!!! I can achieve an American breakfast but the only problem is the maple syrup or just that "OLD AUNT JEMIMA'S " I used to take for granted. My mom was like " Why don't you use fruit syrup or jelly!" Right at that moment I thought if I could pass through this computer screen I would give my mom one of those famous "Three Stooges Slaps"...lol Then after we ended our discussion I thought that I would try to make some effort this year and learn more breakfast recipes....french toast, streudle, ect.

It really feels good to be posting again and thx so much for everyone's comments. With a special holla to "Sarah" and my best friend in the whole world " Henia" If I manage to get a little nutty from time to time from radaition. Feel free to "Three Stooge Slap" me back in gear..lol
Until next time.....xxxx

Ramadan Day 22 - Calzones Anyone!!

2009-09-12T20:00:00.000+01:00

Woot!! pizza crust no longer eludes me! We've been at war for years and now I've finally won. I now have a no fail pizza crust recipe that anyone can make. With Eid getting closer and my journey to make the desserts will begin. My table is getting lighter so I have time. I finally decided what I'm going to make and I'll be posting each recipe for anyone who needs some inspiration. But, for now here is the recipe for these delicious little suckers. Enjoy!

"Calzone's "

For your pizza crust:

4 cups flour
1 1/3 cup water
2 tsp bread yeast
1 tsp. salt
1 tbsp. sugar
1/4 cup oil

In a bowl combine the flour, sugar, yeast and salt. Mix it up with a fork or spoon. Add the oil and warm water. Now dig in with your hands and knead until you form a dough. Let the dough rest for 20 minutes - then knead again and roll into small balls. let rest again for about 5 minutes and your ready to use.

For the filling:

300 grams of ground beef
1 or 2 chicken breasts
1/2 cup olives chopped
1/2 cup mushrooms
1 clove garlic
1/2 onion chopped
1 tomato finely chopped
salt, pepper, red pepper
cubed cheese of choice ( I use Cheddar and Berber cheese)

Cook all of the above except cheese in a pan. Let cool and roll out your pizza dough to your desired size. Place filling and add cheese. Fold over, pinch and coat with egg yolk. Bake until golden brown..makes 20 calzones

* For those of you who are curious and wondering what is next to the calzones. Those are mini- quiches. I will post on a later date. Good luck!!*

Ramadan Day 21 - Filet De Dide (Hank Williams Syle )

2009-09-11T21:57:00.000+01:00

Let me set the scene for you here: Hank Williams on my MP3 player, my lucky bandanna I've had since Randy Travis threw it at a concert and I caught it and a Kabyle dress. Add a little two-step around the kitchen and that's me making my filet this afternoon. Hubby thought it was hilarious and all my kids were looking for something to put on there heads. I didn't get that "Crazy Texan" reputation for nothing :) The day was just "Peachy"!
I have to confess the butcher's are getting light on there feet. Not much of a meat choice and I'm not one to buy those pre-maid filets. Just don't know how fresh a meat your getting. So I just decided to do one myself :) It turned out successfully and I got quite a few sugar-daddy kisses for this baby. You' ll have to forgive me for a picture problem I have on this recipe. For some reason my camera didn't keep the photo I took after it was cooked :( I do have the photo I took after I assembled and I know you all are spectacular cooks and can swing the rest. Grilling is a cinch !!!

"Filet De Dinde"

4 to 5 turkey breast slices
250 grams ground beef
1 egg
1 small onion
salt, pepper, cumin, and red pepper
some assorted veggies to put in your roasting pan

The assembly is a little tricky but not to bad. You make to long strings ( Horizontal) Then you need about 4 to 6 strings placed ( vertically ) Now place your turkey breasts over the strings and season. In a bowl, add your ground beef, grated onion, spices, and one egg. Mix well and make a log in the middle of the turkey breasts. Now fold over your breast to cover the meat. Be careful not to move the string. Now tighten and tie. Be sure to season everything well and then place on your roasting pan. In your roasting pan put some butter, a sliced tomato. onion, bay leaf, potato, carrot ect. You can run wild with this part and cook to your family's taste. Roast until done....about 1 1/2 hours...serves 4 to 6

Ramadan day 20- Berkoukes " An Algerian Tradition"

2009-09-10T20:21:00.000+01:00

What is it about berkoukes that sends my kids running? Could it be that I craved it in all my pregnancies. I have to confess that I love this soup so much that I actually learned how to make my own. It requires some patience to learn how to roll the semolina and get them all the same size. But well worth it if you eat it often :)
Berkoukes is an Algerian specialty. It is made in the same matter as cous cous. Except the finished grains are much larger. I learned to make berkoukes from a lovely Berber lady in Bejaja. How the memories come flooding into my mind as I remember my the wonderful times I spent there.
My recipe is a little different though. I don't let all the vegetables in the soup. Instead I blitz them just like you would do harira and then add the berkoukes. I prefer it this way and really the ways to cook this are endless. You can also add a meat of your choice. As for making your berkoukes...........there is really no way for me to explain it to you. Perhaps that can be a "Youtube" aspiration :)

"Lynda's Berkoukes"

2 tbsp olive oil
2 tomatoes, chopped
1 tbsp tomato purée
1 medium courgette (zucchini), diced
1 medium potato, diced
1 onion, chopped
6 garlic cloves, finely chopped
2 tsp dried mint, crumbled
fresh or dried coriander
salt , pepper
450g berkoukes

Add 2l water to a pan, bring to a boil then add the salt. Add all the remaining ingredients (except the berkoukes) to the pan and return to a boil. Reduce to a brisk simmer, cover and cook over medium heat for until vegetables are tender. Blitz your soup and then add the berkoukes. Cook until done and soup has thickened slightly.

I would suggest that you put your berkoukes in water and let sit while you veggies are cooking. It makes the process so much more easier. Good luck!!

Ramadan Day 19 - Eggplant Casserole

2009-09-09T16:06:00.000+01:00

Now that Ramadan is coming to an end soon...The days we have fasted more than the days left. I decided to make this wonderful casserole. I got this recipe from my bff ( henia) and been making it for my family ever since. I love this recipe because you can make it in advance and just stick it in the oven an hour before your ready to eat. I have also made this and put it in the freezer for a rainy day. It even came out better..Woot!!

"Eggplant Casserole"

2 to 3 eggplant ( peeled, sliced and salted 30 min before cooking)
1/2 kilo ground beef
1 onion
1 clove garlic
2 tbsp. tomato concentrate
3 to 4 potatoes ( cut, diced,seasoned and fried in oil)
sauce berchamel ( a.k.a white gravy)
shredded cheese of choice
salt, pepper

White Gravy Recipe:

2 cups milk
2 tbsp. flour
2 tbsp. oil
salt, pepper

In a saucepan, brown your onion, ground beef, and garlic. Set aside and fry your potatoes(you could substitute this for mashed) Then rinse your eggplant and fry and place on a paper towel. Then in a casserole dish: add potatoes, then cheese, eggplant, cheese, beef filling, and top with white gravy sauce. then add more cheese for topping. Bake in oven until golden brown and cheese is melted. This is a hearty meal and serve 6 to 8 plp.
For your white gravy: in a saucepan add your oil and flour. Make a rue and slowly add your milk until you get a thick gravy..season

Ramadan - Banana Cream Delight!!

2009-09-09T00:04:00.000+01:00

Well peeps I finally got my comment box fixed ..PHEW!! I was beginning to second guess if I should continue posting until my Bff told me there is no way to leave comments. I would really enjoy your feedback on my recipes and like to be able to answer any questions you might have. I'm still getting the hang of this whole blogging thing ....SO "BEAR" WITH ME PLZ :)
My hubby hasn't been on the comp today...hehehehe So I'm taking advantage to put up another dessert recipe for you guys. Living in Algeria has taught me so many different things. Learning how to do things from scratch, conserving water, and appreciate just how the rest of the world lives outside of USA. There is those days when suddenly a food will pop into my head or a commercial will come on T.V with a entree or dessert I haven't eaten in a coon's age. So, it's off to the internet to search " How ".
This dessert has to be one of my biggest triumphs..next to cottage cheese " Woohoo" For those of you who like "Banana cream Pie" This is a must try and will not disappoint.

"Banana Cream Pie w/ Walnuts and Pineapples"

For the crust:

250 grams flour
125 grams butter or margerine
pinch salt
enough water to form a dough

For the filling:

1 cup sweetened condensed milk
1 cup milk
4 egg yolks beaten
2 tbsp. butter
2 tbsp. sugar
3 tbsp. cornstarch
vanilla extract or sugar
2 bananas, pineapples, and walnuts

Make your pie crust and bake in the oven till golden brown. In a saucepan, add your milk, sweetened condensed milk, cornstarch, sugar and vanilla. Cook over medium heat until everything is dissolved. Then take out a cup and slowly add/whisk to your egg yolks in a separate bowl. Then add back into the sauce pan and cook until it thickens. In your pie crust: place sliced banana's and cover with with your filling. Cool in the fridge for an hour, then top with pineapples and walnuts. then decorate with some whipped cream and additional walnuts. Serve 4 to 6 people

Ramadan Day 18 - Do you want to get hypnotized?

2009-09-08T18:55:00.000+01:00

I've got a chocolate delight for you. It has all the combination's of a sinful dessert and won't break your pocket book. I just look at this thing and gain about 100 pounds!!! This is for all my chocolate loving peeps out there.......Enjoy!!!!!!

"Sinful Chocolate Cheesecake"

200 grams of soft cheese ( I use Berber)
6 eggs
4 tbsp. sugar
1 tsp. pure vanilla
1 pkg plain cookies
4 tbsp melted butter
2 bars of good chocolate
2 tbsp sour cream
2 tbsp cocoa powder

Place the soft cheese in a food processor. Add sugar, vanilla, 1 bar melted chocolate ( must be cool or will cook the eggs), coco powder and add egg one at a time as you blend. Be sure to stop halfway thru and scrape the sides to be sure you mix everything. Pour into a bowl then add your biscuits in the processor as well and process until you get a crumbly consistency. then place on a bowl and add the melted butter and mix. In a pie dish, place the cookie mixture on the bottom. Press down until you have a crust on the bottom. Pour in your batter and bake in the oven on 180 until its set. For the topping...Melt 1 bar with a little butter, milk until you get desired consistency. Add sour cream and cool and place over the top. Decorate with whipped cream and sprinkles.

Ramadan Day 16 - My fish Story........

2009-09-06T20:26:00.000+01:00

This dish took me by surprise totally. I'm not into fish and hardly eat it but my family asks for it quite often. Fasting has been hard for me with all this heat, so I have been lazy and waking up at 11am everyday. To be honest I don't think I would make it otherwise. I don't mind the not eating but can't do without drinking. If I got up early and spent the whole day working up a thirst. Everything that moved would be a bottle of coke, just waiting for me to drink.....lol
I was up till 4am last night cleaning my house and doing laundry. I layed down thinking..awe I'll get up..NOT!!!!!!! I just remember my kids standing over me saying " I don't think she's dead!! " I opened my eyes made a monster sound and sent the kids running to only here my mother-in-law say.."You know what time it is..it's 2pm!" Talk about the fastest navy shower of my entire life. Then it was a dash to the butcher and supermarket.
When I got to the butcher, just the same ol choices. Turned over to the frozen section and seen these white fish fillets. I thought ummmmmmm.....looks interesting. Price wasn't to bad either. It read "Pangas Fillets" and I thought this will require some internet searching. I got home on the net to only discover it was another form of catfish. Lights and bells rang in my head and I remembered a cajun version with caper sauce. We received guests at the last minute and this dish really put out that " SWANKY WOW FACTOR" appeal. I really hope you try this recipe ........IT ROCKS!!!!!!!!

" Cajun Catfish with Caper Sauce"

2 to 4 Panga fillets " or also know as "Basa"
Cajun spices of choice
1 cup flour
1/2 butter

For your caper sauce:

3 tbsp. capers
2 tbsp Worcestershire sauce
1/2 small onion finely chopped
1/2 stick butter
Cajun spices
1/2 tsp Dijon mustard
salt, pepper
1 tbsp. lemon juice
1/2 cup sour cream
1 clove garlic

If your using fresh then simply skip defrosting. Add your flour and spices and coat your fillets well. In a frying pan add the butter and heat until its foamy but be careful not to burn. Add your fish and fry on both sides for 4 to 5 mins until slightly golden brown on each side. Remove and place in a warm oven while you prepare your sauce.
For the sauce: add the butter, garlic and cook your onions until they sweat. Add the remaining ingredients and put about 3/4 cup water. Cook and reduce, then add the sour cream and pour over your fish drippings in the other pan. Cook until your sauce is thick. Place your fish on a platter and cover with sauce. Serves 2 to 4 people

Ramadan Day 13 - Little Miss Muffit........

2009-09-03T17:33:00.000+01:00

I did it!!!!! I made curds and whey Little Miss Muffet style. Also thanks to Henia for giving me the tip after she did it herself. That is one of the things I missed the most living in Algeria. I'm cottage cheese revived!! It doesnt look like the store bought but now I can look on the brightside of life. All those bags of Algerian milk don't have to go to waste after all :)))). WOOOOOOOOHOOOOOOOOO!!!!

"Homemade Cottage Cheese "

1 bag of milk
1 cup of vinegar

Heat the milk in a very large pot over low heat. Heat it gently so the milk won’t burn. When the milk is very hot (about 120°), stir in about a cup of vinegar. Stir the mixture up gently. Turn off the heat and allow the mixture to sit for about 10 minutes, don’t skip this part. The mixture has to sit for the milk to have a chance to curdle. Now there should be a big clump of white cheese curd in the middle of a pool of clear amber liquid. Look at it to make sure. If the liquid is still milky, then you need to add more vinegar to finish curdling the cheese. Add a couple of spoonfuls of vinegar at a time and stir gently. More of the cheese will curdle and clump up. Continue until all of the cheese is curdled, and the liquid is clear. This liquid is called whey. The white clumps are called curds. You have made curds and whey, just like Miss Muffet.

Now the cheese must be rinsed. Line a strainer or collander with cheese cloth, or a thin cloth napkin, or a clean baby diaper. Get the cloth wet with a little water. Carefully pour the big pot of curds and whey into the strainer. Let all of the whey strain off. Run a little cold water over the curds to cool them down, and to rinse out all of the whey. Squeeze the curds with your fingers to break them up, and rinse them thoroughly. Gather up the cloth around the curds. Squeeze it to remove as much of the moisture as you can. This part takes a few minutes. Be patient, and squeeze the cloth covered ball until it is quite dry.

Now, open up the cloth and transfer the cheese curds to a bowl or container. Stir the salt into the curds.

Ricotta or Cottage Cheese: The cheese you have now will work as ricotta cheese in lasagna, or pretty much any where else. To turn it into cottage cheese, add a little evaporated milk or yogurt to “cream” it and stir to combine. You can divide the mixture in half and make some of each if you want to give them both a try.

Ramadan Day 12 - Love them Apples!!!

2009-09-02T22:23:00.000+01:00

The days are passing by so fast and our appetites getting smaller. Amazing how our stomachs shrink so quickly. I have to admit what a madhouse Algiers is at Ramadan time. I think it's worse than Christmas shopping season..lol I managed to get through the market today and saw some wonderful apples. A light bulb clicked and I instantly thought " Apple Tart". Its amazing to watch the people shop and see the vendors do there selling. It's one of the things I enjoy most about living in Algeria.

I've been brainstorming on what desserts I'm going to make for Eid this year. Hubby has had a change of heart and decided to stay in the capital instead of going to Tlemcen. I'm kinda happy about that because by the end of Ramadan my energy has depleted. Just can't imagine hitting the road for eight hours, arriving, and making a mad dash to get the house clean for the "Big Day".
I'm also on a quest to learn to make my own cottage cheese My best friend " Henia" made me jealous today because she has finally managed to do it. I don't know how its going to turn out. Will it be success or poison....if I don't repost you will surely have the answer. I've also discovered powdered milk and it's many benefits......"Wonderful and Endless Options" With the price of food hitting the roof and the budget getting higher. I'm glad there is hope out there for those of us living on a limited income.
Well enough of my rambling on. Wish me luck tommorow and here is my recipe for " Apple Tart"

"Apple Tart"

For the crust:

250 grams flour
125 grams butter
1 egg yolk
pinch of salt
water

For the filling:

6 large apples ( sliced)
1 tbsp flour
1/2 cup sugar
1 tsp cinnamon
2 to 3 tbsp butter

Make your crust and place in the fridge for about 1 Hour. Roll out and place in a pie or tart dish. Add your filling and place dots of butter all over your apples. Bake in the oven on 180 until done.

Ramadan Day 10 - Remembering the children

2009-08-31T20:31:00.000+01:00

I thought I was going to be able to post everyday this Ramadan but with my hubby taking over the computer and my endless house duties.....ahhhhhh! Ramadan is not just about cooking but also a spiritual cleansing. I have been doing some deep cleaning for my soul and asking God to make me better and to help overcome my many faults...which are quite a few! I was in the kitchen and couldn't help but reflect on a earlier time in my life. When I didn't have a place to stay and the nearest bridge was my home. Until a kind Muslim family opened me their hearts and door to there home. It was Ramadan 1995 and I was homeless, working 3 jobs and trying my best to save up to fix my car and get back on my feet.You wouldn't have known it looking at me. From the outside I was fine and most people didn't even have a clue of what I was going through. I would break the fast at the town mosque, chat with friends, and head off on my feet. Until, one family suspected my suffering and followed me from a distance. Thanks to there kindness I was able to get back on my feet. Since then I always try to do good deeds when I can. There is a orphanage here in the place where I live and I decided to take some food and treats to them to break the fast with. You should have seen the look on there faces when I showed up with all that food. It was worth all the hard work to put it together. May God bless and have mercy on those in need this Ramadan! "Gram's Chili"

1 kilo ground beef
2 cans of kidney beans
1/2 can tomato concentrate
2 cloves garlice
1 onion diced
salt, pepper, red pepper

In a pot, brown ground beef , onions, garlic, and spices. Add water and tomato paste. Cook until done. I omitted the pork sausage from this recipe but you can top with grated cheese and serve with rice on the side. This also tastes good the next day when all the spices have had a chance to infuse in the sauce. serves 4 to 6 The kids went wild when they ate this easy American classic.................. " Snickerdoodle Bars "

1 kilo peanuts ( roasted and cooled )
1 pkg confectioners sugar
2 tablets of chocolate
1 pkg. cookies of choice
2 tbsp. melted butter
1 tbsp. milk

In a food processor add the roasted peanuts. Slowly add some vegetable oil until you get about the consistency of chunky peanut butter. Occasionally scraping the sides until you get the desired consistency. Place in bowl and add the sugar until you get a soft dough. Then crush the cookies and add the melted butter and place in the bottom of a rectangular pan. Then pat in the peanut dough and cover with melted chocolate and top off with some more chopped peanuts. Place in the fridge and cut into bars when ready to serve. Makes about 25 bars * You can add a twist to this recipe and also place a layer of jelly . Assemble as such....crumbs, dough, jelly, then more dough and topping * I also made this Ramadan classic................. "Classic Rice Pudding "

2 cups cooked rice
2 cups milk
1/2 cup sugar
1/2 cup raisins
1/2 cup raosted slivered almonds
2 tbsp. butter
clove, nutmeg, cinnamon, and vanilla

Place all the ingredients in a heavy saucepan and cook until thick. Place in cups and cool in fridge until ready to serve. Makes 6 cups

Ramadan day 7 - Back in the groove of things..

2009-08-28T21:16:00.000+01:00

I'm back!!!!!! It took me forever to get back into my blog after my email was hacked. Not surprising huh!!! I wish I could have a cyber virus and attack all those stinkers before they even get the chance...grrr They put a crinkle in my panties and plans but not all is lost. I also had a minor setback health wise but I'm keeping strong and not going to let it spoil my spirits. My daughter "Yusra" was so cute this afternoon helping me in the kitchen. She was making her first attempts at washing the dishes. One of the memorable moments that mark you forever. I couldn't help but think of my own childhood and being so eager to learn things in the kitchen. Now all I want to do is "GET OUT"....lol My mother-in-law hasn't been feeling well and she requested I make one of my gram's classic recipes. She was well known for her delicious deserts and was a master of cheesecakes. She could make a cheesecake out of just about anything. I can remember one summer day when I was about nine. Gram Skillen sent us off to pick strawberries and peaches. Hats and baskets in hands we set out on a mid morning adventure. We returned with our baskets full of course and about 1/2 on us. Gram quickly sent us off to the wash bins and she headed to the kitchen. By the time we were done and eaten our lunch. She walked out with this delicious Strawberry/Peach cheesecake. Ahhh the good ol days!!! "Gram"s strawberry and Peach Cheesecake"

200 grams of soft cheese ( I use Berber)
6 eggs
4 tbsp. sugar
1 tsp. pure vanilla
1 pkg plain cookies
4 tbsp melted butter
strawberries and peaches

Place the soft cheese in a food processor. Add sugar, vanilla and add egg one at a time as you blend. Be sure to stop halfway thru and scrape the sides to be sure you mix everything. Pour into a bowl then add your biscuits in the processor as well and process until you get a crumbly consistency. then place on a bowl and add the melted butter and mix. In a pie dish, place the cookie mixture on the bottom. Press down until you have a crust on the bottom. Pour in your batter and bake in the oven on 180 until its set. Then top with topping of your choice.

Ramadan Day 2 - 3

2009-08-25T13:43:00.000+01:00

I'm sorry I haven't posted last couple days but I have been bombarded with company and just couldn't get the chance to sit down a post. Ramadan is all about family and I seem to get loads every year with my reputation for good cooking. I really don't mind at all and it makes for more fun in the evening time when the men decide to get out there violins and entertain us. Makes dish washing so much more fun and seems to go faster. Sometimes I wish secretly they could play me some Texan fiddle and I get my 2-step going on but so much for wishful thinkin..:p I always get requests from my guests for this soup. They always pass up there classic harira and beg me for this lentil classic. I learned this from a lovely Egyptian lady when I first converted to Islam. "Madame Eiadi's Lentil soup"

3 cups of lentils ( soaked for 2 hours)
2 onions
2 cloves garlic
2 tomatoes + 1 tbsp. tomato concentrate
1 bunch chopped coriander
salt, pepper, cumin,
1/2 chicken cut up

In a pan add water, chicken, lentils, 1 onion, tomatoes and spices. Cook until lentils and chicken are tender. remove chicken and de-bone. In a small pan cut onion in thin slices and fry in olive oil with garlic until its slightly burnt. Add to lentil soup and blitz. Add chicken pieces and chopped coriander. Serves 4 to 6 plp My guests also requested this Texan favorite and American classic. I had planned to make a chicken fillet but I got a sudden response of FINGERS! FINGERS! WE WANT FINGERS! "Grams Chicken Fingers"

1 kilo of chicken breasts or turkey breast
2 eggs
3 cups of milk
flour
salt, pepper and red pepper

Cut breasts into long thin pieces and set aside. In a separate bowl add milk and eggs and whisk until well mixed. place flour and add spices in another bowl. Then take pieces - dip in milk mixture then flour - repeat this twice. Then fry until golden brown and place on paper towel. Here also is a wonderful white gravy sauce to go with these fingers "Grams White Gravy "

3 cups of milk
2 tbsp. flour
2 tbsp vegetable oil
salt and pepper

In a saucepan add oil and flour. Cook over heat until four is mixed well. Be careful not to brown the flour or you'll get a brown sauce. Then slowly add milk until you get a smooth gravy. Add spices. For dessert I went Syrian all the way. I just love the look on my guests faces when I say this is made out of cheese. I've made quite a reputation for myself with this dessert. " Syrian Knafa "

1 pkg of katif
1/2 pkg margarine
150 grams of Berber soft cheese
100 grams grated mozzarella
1 eggs
3 tbsp. sugar
ground roasted almonds

In a round baking dish place half the pack of katif and 1/2 the butter (melted) rub gently into the dough and cook in the oven until golden brown. Repeat this for the top layer as well. In a robot, add the soft cheese. sugar and egg. Mix well. then add grated mozzarella and place on one layer of the dough. Cover the cheese mixture with top layer of katif and bake in the oven until cheese is melted. Then pour sugar syrup and let sit until ready to serve. For easy sugar syrup...1 1/2 cups sugar to 1 cup of water. few drops of lemon and orange water. Cook until coats back of spoon.

Ramadan - day 1- My quest begins.......

2009-08-22T21:15:00.000+01:00

First, I would like to wish all a very blessed Ramadan and May God protect and keep you safe. I was busy since I opened my eyes this morning. Having little ones who don't fast I had to do our typical routine and get them situated before I could begin to start cooking for later. I admit ladies the first day of fasting always seems to get the best of me. The heat is out of the roof this year and I had to look deep into myself for inspiration and not to let temptation get the best of me. But, I managed to get a flow going and before I knew it "magrib" had arrived. I didn't make a dessert today since hubby was a sweetie and brought home some lovely cakes and things. I knew just how much he loved and thought about me being in the kitchen. Sometimes the simplest things are what matters most. Overall, the day was successful and I managed to send everyone with a smile and full tummy on the first day of this blessed month. Until tomorrow and may your cooking inspiration flow..... "Harira from Tlemcen"

3 medium tomatoes
1 potato
1 carrot
1 zucchini
1 medium onion
1 bunch of fresh coriander
1 bunch of fresh mint
1 stick of celery or leaves
1 tsp. tomato concentrate
1 1/2 liter of water
chicken stock or cubes ( up to you)
1 cup of flour
1/2 cup vermicelli
salt, pepper, carvi

In a pan add your water, vegetables, spices, and fresh herbs. Do not cut them up but simply tie them with a string so you can take them out later. After your veggies have cooked, you want to blitz everything to make it consistent. I put my flour in with the veggies then blitz so i don't get lumps in the soup. Then add heat and allow the soup to thicken..you don't want it to thick or to thin..after you get the desired consistency add the vermicelli and some fresh mint and coriander. When soups reaches a boil again turn it off and cover until time to serve....serve 4 to * You can add beef, lamb or chicken to this recipe..just omit broth and cook with veggies* "Bourek with ground beef and cheese"

1 pkg of dioul
1/2 kilo ground beef
1 onion grated
2 eggs
salt, pepper, and cheese of choice

Place ground beef in a saucepan and add onion, spices. Cover just barely with water and let cook until water has evaporated. Add eggs and cook then set aside until it cools. Then place 1 tbsp in dioul with cheese, roll into cigar shape and rub with butter. Bake on a buttered cookie sheet in the oven till golden brown....makes 16 to 18 My version of " Moroccan Bastela"

1 whole chicken cut up
1/2 kilo ground beef
1 onion
1 bunch of coriander
1 bunch of parsley
salt, pepper and 1 pkg. dioul
2 cups grated cheese of choice
5 eggs

In a pressure cooker or Pan of choice. Add water, chicken, ground beef, chopped onion, chopped herbs and spices. Cook until done and reduce the sauce until its almost totally evaporated. take out the chicken and remove from the bones and shred into small pieces. place with the beef and add the eggs and cook until done. Then take out a round baking dish, butter,and place dioul on bottom....then around the sides place filling add cheese then tuck and close. Butter and bake in oven....serves 4 to 6 * here is the Moroccan version with recipe and how to form bastela on YouTube: http://www.youtube.com/watch?v=G0Deq-xU3_I " "Gram's Easy Smeezy Potato Salad"

3 to 4 medium potatoes cut into cubes and boiled
1 cup mayonnaise
1 tsp. mustard
chopped green pepper
2 boiled eggs
chopped celery and grated carrot ( optional)
pepper

Mix and ingredients in a bowl and chill in the fridge....serve 4 to 6

A little taste of Tlemcen.....

2009-08-19T22:14:00.000+01:00

Sorry it took so long to get back with you guys. But, I have been busy getting ready for Ramadan and putting the house back together after having so many guests. I wanted to post a couple of traditional recipes from my husbands home city of Tlemcen. Tlemcen is a beautiful city full of tradition and well known for its hospitality. As well as its Islamic and French history. I had the opportunity to dress my daughter in the traditional brides dress this summer. It brought back so many memories of my own marriage and for the first time wearing so much gold in my entire life. Big deal for a " country girl like me" Not to mention my initation into the Algerian culture. I'm fond of these dishes because they are so easy to make. I cook mine in a pressure cooker but you can easily cook them in a slow cooker or even a simple covered pan. You would just need to adjust your liquid. Also, you can make these in the morning and put in the fridge and then warm them later. I would also like to add for you health conscious people out there that the oil in these recipes are a must or it will just taste funny. Good luck and enjoy!! "Chicken with Chickpea's and French Fries"

1 chicken cut up
1 onion grated
1 tomato grated+1 tsp. tomato concentrate
3 tbsp. vegetable oil
1/2 cup soaked chic peas
salt, pepper, red pepper, saffron

Place oil in bottom of cooker add onion and chicken. Brown chicken and cook onion until sweats. Place water, grated tomato + paste, spices and chic peas. Cover and cook until chicken is done and then reduce your sauce. Place in a platter of your choice and serve with french fries around the side. If you are serving many guests and require sauce for a large crowd you can always reduce your liquid by half and add a tablespoon of cornstarch. You will need to adjust your spices but always remember your sauce should not be higher than the sides of the chicken. This dish is called in Tlemcen " Poulet bel Frite" " Meatballs with Chickpea's and French Fries"

1 kilo ground beef
1/2 cup of soaked chickpeas
2 onions grated
1 tomato grated+1tsp. tomato concentrate
3 tbsp. vegetable oil
salt, pepper, red pepper, saffron and cumin

Place oil and cooked grated onion until it sweats. Add water, grated tomato + paste, and chickpeas. In a separate bowl put your ground beef, 1 grated onion and spices except for saffron. Mix together and roll into little meatballs and drop in the boiling water. Don't forget to add the same spices to the pan also. Also would like to add that the saffron is for coloring only. Cover and cook and reduce like the first recipe. You can also add a twist and place button mushrooms to add a total different flavor to the dish. Serve with french fries around the side. This dish is called in Tlemcen "Kufta mara bel Frite"

Ride'em Cowboys, Ride on................

2009-08-16T13:04:00.000+01:00

My guests happily arrived on time and I've been cooking like a mad woman on a mission. I couldn't help but think of my great grandmother. A pioneer of her time, cooking genius, and the most wonderful person you'll ever meet. I can remember the summer harvests and the hot Kansas sun. Our days would start early in harvest season and Gram would always start with her "ChuckWagon Soup". A traditional family recipe passed down from generation to generation, dating back to the first settlers on the great frontier. While she cooked it, she would indulge us in family history and tell us how her grandpa used to be childhood friends of "Jessie James". It was also a training time for all of us "youngin's". As we would get to do all the peeling, dicing and chopping. My great grandma passed in 2003 at the ripe old age of 100. Her recipe has now passed into my own family and I would like to share it with you. I truly love this soup when guests arrive because it is filling and helps to quench appetites before you move on to the main course. Also this soup can be served by itself on a cold winter day. I hope you enjoy this family recipe and that it also finds its way into your kitchens and hearts............ "ChuckWagon Soup"

1 kilo of good beef ( cut into cube size of your choice)
1 large onion
2 carrots
3 to 4 potatoes
1 cup of frozen or canned peas
1 liter of water
2 beef broth cubes
salt, pepper, red pepper, garlic and coriander

You first must marinate your meat, at least 4 hours or the night before. This is a very important step so that your meat will be tender when you cook it. To marinate your meat, place beef in a bowl with some salt, pepper, red pepper, vinegar ( any kind will do ), oil, soja or Worcestershire sauce. If you don't have soja or Worcestershire sauce its not required but it adds a awesome flavor to the soup. Place in fridge until ready to use. After meat is marinated, coat meat in flour. You can do this in a bowl or ziploc bag, whichever is easy for you. Then place floured meat in a pan with hot oil. Add onion, carrot, and garlic and fry until meat has browned slightly. Pour water and add bouillon cubes. Cover and let simmer on low heat until your meat starts to become tender. Add potatoes, peas, and coriander and if you like a little heat in your soup. Perhaps some hot peppers to get the blood flowing. Cover and cook until your meat and potatoes are cooked. Your soup will be a thick mouth watering delite. Serves 4 to 6 people. *This is also a wonderful slow cooker recipe*

Sleepless Nights

2009-08-12T00:22:00.000+01:00

I must say that I just can't seem to sleep these days. Not to mention hubby gave me shocking news that 10 of his family members will be coming in from Tlemcen to stay for 2 or 3 days. Truly, that has been the hardest thing for me to absorb living in Algeria. The loads of company you get each year at vacation time ......ahhhhhhh! So, after much thought I decided to look at the brighter side of things. This will give me a chance to post some recipes before Ramadan and give you guys some ideas. I've also been thinking just how my hubby is going to react to breaking some of his traditions this year. Soup is a must at every meal. I find this to be one of my biggest challenges in this whole thing. Unless your Rachael Ray or Nigela, I don't think I will be able to cook 31 soups..lol But I defiantly have some surprises in store. Including some new desert recipes and main courses. I also learned some excellent appetizers and gratins.....OH LA LA!!! So, like us Texan's say....." See ya'll when the rooster crows" and happy cooking :)

The Adventure Begins

2009-08-08T13:46:00.000+01:00

I must say after much procrastinating. I've finally dived into my blog and ready to share my adventures. I suppose I could write a huge introduction on how I ended up to this point in my life but through my posts I'll share all the sorted details :).

With the Holy month of Ramadan just days away, I wanted to dedicate this blog to the 31 days we must prepare luscious meals for the breaking of the fast. I've made it a personel challenge this year to prepare a unique menu for each day. Not sure if I will be succesfull but I'm going to try my best. I do promise to keep it real on this blog and post recipes that have been successful for me. I look forward to coming days and sharing all my disasters and successes in my quest to cook the " Ultimate Ramadan". May God Bless

All recipes

2009-08-07T16:47:00.002+01:00

Main Courses
___________

Calzones
Bourek with ground beef and cheese

Chicken with Chickpea's and French Fries

Meatballs with Chickpea's and French Fries

Moroccan Bastela

Grams Chicken Fingers

Cajun Catfish With Caper Sauce

Eggplant Casserole
Filet De Dinde
Chicken with chic peas and green olives
Chili Relleno Casserole

Soups
___________
ChuckWagon Soup

Harira from Tlemcen
Madame Eiadi's Lentil soup
Gram's Chili
Lynda's Berkoukes

Desserts
____________
chocolate cheesecake
banana cream pie
kanafa
Gram's Strawberry and Peach Cheesecake
Snickerdoodle Bars
Apple Tart
Classic Rice Pudding
Chocolate Zucchini Cake
Chocolate Mint Cookies

Main Courses

2009-08-07T16:35:00.001+01:00

Chicken with Chickpea's and French Fries

Meatballs with Chickpea's and French Fries

Moroccan Bastela

Grams Chicken Fingers

Cajun Catfish With Caper Sauce

Eggplant Casserole
Filet De Dinde
Chicken with chic peas and green olives
Chili Relleno Casserole

Soups

2009-08-07T16:26:00.000+01:00

ChuckWagon Soup

Harira from Tlemcen
Madame Eiadi's Lentil soup
Gram's Chili
Lynda's Berkoukes

Desserts

2009-08-07T16:05:00.003+01:00

chocolate cheesecake
banana cream pie
kanafa
Gram's Strawberry and Peach Cheesecake
Snickerdoodle Bars
Apple Tart
Classic Rice Pudding
Chocolate Zucchini Cake
Chocolate Mint Cookies

About me

2009-08-06T16:40:00.034+01:00

What Can I tell you about my crazy self.....ummmmmmmmm :)

I hung up my cowboy boots and hat when I married my Algerian husband in 1998. I left the Texas life for the desert and haven't looked back. I have four beautiful children and a wonderful circle of friends from all over the world.

I started this blog to share my cooking adventures with others but decided there is so much more to talk about. This blog is not only about cooking but about the struggles of everyday life in Algeria.

Welcome to my world and feel free to sit back and enjoy the laughs and tears.

Feel free to email and introduce yourself at lynda_beghdadi@yahoo.com

Hillbilly Talk

2009-08-05T17:31:00.009+01:00

Crazy Texan's Corner

Blessing in Disguise

An Algerian twist to a Sounthern Classic...

To the Land where Islam began....

Can you keep it real?

Chimichanga Delight!!!

Homestyle....Magrib Style....Is there any other way?

Hell did freeze over...lol

Algerian teachers vow more strikes

Also hubby has fixed our computer and now I'm able to save posts for future days. I have some maghrib dishes I know your going to love....:)

See ya'll soon and and prayers will be appreciated....xx

I know you're wanting to know :)

Looking Back

Where there is a will..There is a way

Howdy Partners!!

A Minty Chocolate Delight!!

1,2,3 Viva Algerie!!!!

touching base.......

Taking Time.....

The wonders of Powdered Milk

What a week!!

Bring on the Heat !!

I'm an open book...:p

A sweet surpirse!!

Ingredients

Roasted Green and Red Pepper Salad

"As the Chicken Turns"...

Yea! Yea! Hoochie Mama!

Still Alive and Kicking :p

Ramadan Day 22 - Calzones Anyone!!

Ramadan Day 21 - Filet De Dide (Hank Williams Syle )

Ramadan day 20- Berkoukes " An Algerian Tradition"

Ramadan Day 19 - Eggplant Casserole

Ramadan - Banana Cream Delight!!

Ramadan Day 18 - Do you want to get hypnotized?

Ramadan Day 16 - My fish Story........

Ramadan Day 13 - Little Miss Muffit........

Ramadan Day 12 - Love them Apples!!!

Ramadan Day 10 - Remembering the children

Ramadan day 7 - Back in the groove of things..

Ramadan Day 2 - 3

Ramadan - day 1- My quest begins.......

A little taste of Tlemcen.....

Ride'em Cowboys, Ride on................

Sleepless Nights

The Adventure Begins

All recipes

Main Courses

Soups

Desserts

About me

Hillbilly Talk

Hell did freeze over...lol

I know you're wanting to know :)

Looking Back!