Dalia's Kitchen: carrots

Image by Isidora Bojovic for ITP Publishing

I haven't been online, blogging or at work for a little while due to the most beautiful reason ever.. I gave birth to the love of my live, a beautiful baby boy mashAllah, in the early hours on 11.11.11. Baby Phares is finally here and has kept me up just staring at him as I am still in disbelief that less than 10 days ago he was curled up in my tummy.. I may sounds like a cheesy new mommy, but I must admit that I'm amazed at life's miracle.. The small munchkin is the cutest thing ever.. He looks a lot like his dad and has a feisty little character already! My family is in Dubai to welcome the family's newest member, and of course the mommies and my sis (who is a 4x mommy - bless her and her babies) are helping me out as I truly have no clue on how to take care of a newborn.. Even Racil, my partner in crime has come from Beirut especially to welcome baby Phares to this world :) It's the most beautiful feeling ever, but I would be lying if I didn't say that it was also a little overwhelming.. I've had little sleep since we got back from the hospital and am trying to get the little one on a schedule which is harder than I thought! (Yes, I am following the Gina Ford bible a recommended by many mommies!)

So this is where having a husband who loves to cook comes in quite handy.. The new daddy is cooking up a storm in the kitchen these days to let me rest a little :) I will be posting some of his recipes soon! But in the mean time I will post a Carrot & Ginger Soup which was featured in Harper's Bazaar Arabia's October Issue.. It's actually inspiring me to make my own baby food once the little one can have more than just milk.. Already concocting some lovely, healthy & homemade baby purees in my head! To be continued ;)

Serves 4 – 6

Prep & Cook time: 50 minutes

8 large carrots, cut into chunks
1 large onion, chopped
3 garlic cloves, minced
2 tbsp ginger, grated
6 cups chicken stock
¼ tsp dried thyme
¼ tsp nutmeg
1 tsp sugar
salt & cracked pepper to taste
chives for garnish

In a large pot, heat a little olive oil and butter, and sauté the onions until translucent. Add the garlic and ginger, cook for a few minutes then add the carrots, thyme, nutmeg and sugar continuing to cook for another minute or so.

Add the hot chicken stock, seasoning and cook for about 15 – 20 minutes until the carrots are tender. Use a hand blender to liquefy the soup, and continue cooking for 20 minutes to infuse all the flavors. Sprinkle with chives and serve with toasted bread. Enjoy!

Baked Rigatoni

MashAllah, my little angels Kayan and Dalia (yes, mini-me!)

My sister and her family just moved from Madrid to Dubai and I cannot begin to tell you how happy I am! Joujou, is like my other half, has always been my closest friend and living apart for all these years has really not been easy. Especially that I miss my four little nephews tremendously! I have no experience in being a mami yet, but I have the experience of Being Auntie D, and my little angels have brought so much joy to my life :)

So now that they live here, they come over for lunch and I get to cook for a few more little persons- which I absolutely love! I'm also experimenting with dishes that are more "kid friendly" if that makes any sense.. Spontaneously Joujou called saying they would pop over for lunch, and I had 1 hour to prepare lunch as the kids were starving.. I looked through my pantry and fridge, found rigatoni, cheese, carrots, peas, minced meat and so I opted for a Baked Rigatoni which the little angels absolutely adored! Super easy, and delish for kids and grown ups as well!

(I usually use low fat milk and little less butter for my béchamel sauce which you can see in other gratin recipes, but for the kids I went all out ;)

Easy. Prep & Cook Time: ~1 hour

Serves 6 - 8

750g rigatoni pasta
350g minced beef (lean)
350g minced lamb
1 large onion, finely chopped
3 garlic cloves, minced
6 carrots, cut in rounds
1 pack of frozen peas
2 cans of chopped tomatoes
2 cups Ementhal cheese, grated
1/2 tsp sugar
1/2 tsp thyme
2 bay leaves
salt and cracked pepper to taste

for the béchamel sauce

1 liter milk
3 tbsp butter
3 tbsp olive oil
4 tbsp flour
1 cup cheddar cheese, grated
freshly grated nutmeg
salt and pepper to taste

Preheat oven at 180C. In a pan, heat olive oil and sauté the onions until translucent. Add the garlic, cook for a minute or so, then add the minced meat, lamb, thyme and bay leaves. Cook until the minced meat turns golden and looks cooked through, then add the carrots and peas. Continue cooking everything on medium heat, then add the chopped tomatoes, sugar, salt, pepper and simmer for about 10 minutes.

In the mean time, cook the pasta in boiling salt water but not until it's done, just half the amount it says on the pack (about 6 minutes), so basically pre cook the rigatoni as they will cook more in the oven later and you do not want them to be too gooey!

In a saucepan, melt the butter and olive oil, add the flour and cook it through, until it turns golden brown. Add the milk and simmer until it thickens, then season with salt, pepper and freshly grated nutmeg. When the béchamel has the consistency of a thick sauce, add the cheddar cheese and set aside.

Add the meat mixture to the pasta, mix everything well (don't forget to season to taste) and start assembling your bake in the dish. Pour the pasta and meat in the dish, and top with the béchamel sauce. Finish off with the grated cheese and place in the oven for 25 - 30 minutes or until golden. Enjoy with a simple green salad. Yummy comfort food!

An unexpected turn of events (literally), the book launch and a Carrot & Ginger Soup ;)

Sausage Casserole

Carrot & Ginger Soup

Baked Rigatoni

Juicy Turkey Breast and Sweet Carrots

Braised Lamb Shanks with Baby Carrots, Cherry Tomatoes & Mushrooms

Two Deliciously Roasted Chickens

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