Syrian Cooking – Strained Yoghurt Cheese – Laban im Sufah

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Sep 012012

Laban im Sufah

is a fantastic snack, or Hor D’oevre, or anytime dip for Syrian bread or any cracker of your choice.

Even raw veggies like red peppers, celery or carrots make a good dipping stick.

Recipe direct from Maria’s Kitchen: The Foodprint of My Life

1 qt. yoghurt
½ tsp. salt, to taste
2 tsp. garlic powder, to taste
Olive oil
Dried mint

Line a coffee funnel with filter paper. Spoon yoghurt into filter paper. Best left overnight in the refrigerator. The water (whey) in the yoghurt will drain leaving a thick cheese curd. Mix the salt and garlic into the cheese. Spread onto a low flat dish. Sprinkle top with olive oil and dusting of dried mint. Serve with wedges of pita bread. *My grandson Keith and my granddaughter Nicole really love this.

This is a real Syrian appetizer

You, your guests, your family will love this, we promise.

Baked Salmon with Pecan Topping

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Jul 272012

Today’s Theme is Cooking for Entertaining, How to impress your Guests.

Cooking to Impress your Guests

We used the recipe fromMaria’s Kitchen”, a delightful little cook book full of great ideas that come from specially collected and cherished recipes, many handed down from mother to daughter.  Maria Wyshak, the author, has brought us a wonderful selection that she has collected from her close friends who always shared their favorite and are credited for the recipe in the book.

Baked Salmon with Pecan Topping

1 salmon filet

2 T clarified butter or olive oil

1 cup chopped pecans

½ cup Italian bread crumbs

¼ cup chopped parsley

1 clove crushed garlic


Mix nuts, bread crumbs, parsley and garlic to use as topping. Brush salmon with clarified butter then pile on pecan topping firmly. You can drizzle a little more butter over fish and then put in the refrigerator until ready to bake. Bake for l5 minutes at 400º. Serve with lemon wedges.

-Blondie Samora


We substituted the pecans with shaved almonds because that what a creative chef does, :)

After following the recipe by mixing breadcrumbs, parsley, nuts and garlic, we decided to add the color on top which was the orange pepper.  What a wonderful delight and my guests were blown away.



The Difference Between Butter and Margarine?

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Feb 292012

DO YOU KNOW the difference between butter and margarine?

They both have the same amount of calories.  Butter is slightly higher in saturated fats at 8 grams compared to 5 grams, so what gives?

Here are a few facts about butter you might find interesting…

Eating butter increases the absorption of many other nutrients in other foods.

  • Butter has many nutritional benefits where margarine has few to none, and only because they are added!
  • Butter tastes much better than margarine and it can enhance the flavors of other foods.
  • Butter has been around for centuries where margarine has been around for less than 100 years.

According to a Harvard Medical Study, eating margarine can increase heart disease in women by 53% verses eating the same amount of butter.

And now for a few facts about margarine…

1. Very high intrans fatty acids

2.  Triples risk of coronary heart disease

3.  Increases total cholesterol and LDL (the bad cholesterol)

4.  Lowers HDL cholesterol, (the good cholesterol)

5.  Increases the risk of cancers by up to five fold

6.  Lowers quality of a mother’s breast milk

7.  Decreases immune system response

8.  Decreases insulin response

And Here Is The Part That Is Very Interesting!

Margarine is but ONE MOLECULE away from being PLASTIC!!

This fact alone was enough to have me avoiding margarine for life and anything else that is hydrogenated, (hydrogen is added, changing the molecular structure of the substance).  Try this yourself at home… place a tub of margarine in your garage or shaded area and check it in a few days. You will notice a couple of things: no flies, not even teeny weenie micro-organisms will go near it and it does not rot or smell because it has no nutritional value.

So I ask you, would you melt your Tupperware and spread it on your toast?