Dalia's Kitchen: zucchini

A beautiful Baked Goat's Cheese Salad and snuggly afternoon...

Image by Sukaina Rajabali from my cookbook
"Food, Love and Life from Dalia's Kitchen"

I decided to work from home today as I desperately needed to get back to a ton of urgent emails, and to be honest also because I promised my little man I would be home this afternoon. I also realized my baby girl is growing so quickly, smAllah - she is already nine months old and I feel like I gave birth just a few months ago! So I think I simply needed a snuggly afternoon with my little munchkins and thus home has been my office today :)

I noticed a beautiful ashed piece of goat's cheese in the fridge, so I made a gorgeous salad, very much like the one in my cookbook, which I'm posting the recipe of today. I added some thinly sliced, raw courgettes I received in my organic box yesterday, just to mix it up a little from my usual salad. A quick and divine lunch :)

Much love,

D xx

Quinoa Salad with Zucchini & Dried fruits

Image by ITP Publishing

I absolutely love quinoa salads. And what I love even more, is salads you can make ahead of time and eat whenever you please. Just like this one. Easy, healthy and delicious. Enjoy! xx

Serves 4

Prep & Cook Time: 30 minutes

· 2 cups quinoa

· 1 cup chick peas

· 6 zucchinis, cut into rounds

· 1 cup dried figs, cut into small pieces

· ¼ cup sunflower seeds

· ½ cup parsley, finely chopped

· 1/3 cup balsamic vinegar

· 1 cup olive oil

· Salt and pepper to taste

1. Cook the quinoa as directed on the pack then set aside and let it cool.

2. In a pan, heat a little olive oil and sauté the zucchinis for a few minutes, just until they soften slightly, set aside and let it cool.

3. Make the dressing by whisking balsamic with olive oil and season to taste.

4. In a large salad bow, toss all the ingredients together and incorporate the dressing a little or as much as you like. Season to taste. Enjoy!

As featured in Harper's Bazaar Arabia - October 2012.

Sausage Casserole

So Phares caught his first cold a couple of days ago, and even though I know it's completely normal, I guess it's a little tougher when it's the first time.. And so I spent the past two days at home, and had my sis and her little munchkins over for lunch which was lovely.. And once again it was time to cook something not overly sophisticated, which would be delish and nutritious for the little ones but still delish enough for Joujou and myself to enjoy it too!

Looking through my pantry I realized I had a lot of sausages so I decided to make a sausage casserole with some steamed rice on the side.. It was easy to make and delicious, and perfect for a family meal :)

Serves 6

Prep & Cook Time: 30 minutes

3 jars Frankfurter sausages (or similar) chopped into rounds
1 large onion
2 garlic cloves, minced
1 can cannelini beans
1 can peas
1 can baby carrots
2 zucchinis, cut into small chunks
1 can of chopped tomatoes
1 1/2 cup of beef or stock
1/4 cup light cooking cream
1/4 cup freshly chopped parsley
1 tsp brown sugar
1 tsp salt
1/2 tsp white pepper

In a large pot, heat some olive oil and sauté the onions until translucent. Add the garlic and cook for a few minutes before adding the sausages.

Sauté for a minute or so then add the beans, peas, carrots, zucchini, parsley, cook them for a minute or so before adding the chopped tomatoes, stock, sugar, salt and pepper. Cover and simmer for about 10 minutes.

Finish by adding the cream, some more seasoning to taste and serve with steamed rice. Bon Appétit!

Older Posts

A beautiful Baked Goat's Cheese Salad and snuggly afternoon...

Quinoa Salad with Zucchini & Dried fruits

Sausage Casserole

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