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Sunday, November 29, 2009

Leftover feast..... Turkey Salad Sandwich

Time is flying away really fast.Thanksgiving is over and Christmas is around the corner. 2009 is ready to say Adios ,whether we are ready for it or not. But before i could drown myself into all these thoughts and start planning, i had leftovers from thanksgiving dinner waiting to be used in some creative manner.But in no way i was ready to plan a trip to grocery store and neither i was planning to re-live the long cooking drill of thanksgiving preparation but yes i wanted to enjoy food. So the plan was to fix a Fast and Easy meal with plenty of flavor

Turkey Salad Sandwich yes i know there is nothing new to it but what else can be so quick and so much flavorful,all i did was chopped an apple and a stalk of celery mix with mayo, sour cream some seasoning made a quick Turkey Salad and spread it on toast with lettuce. Now thats what for me is perfect use of turkey with no added efforts and time. I am sure you will enjoy too....


1 cup Chopped Turkey
1 stalk of Celery chopped finely
1/2 cup Apple chopped finely
1 tbsp Mayonnaise
2 tbsp Sour cream
2-3 tbsp Milk
2 tsp Mustard
1/2 tsp Black pepper
1 tsp Sugar
Salt to taste
Lettuce as desired
2 Slice of whole wheat bread

This turkey salad will make spread for 2-3 servings(of 2 slices each),but you can increase or decrease the filling as per your taste.I used light Mayonnaise and light Sour cream but again it totally up to your taste.Since its just such easy no fuss recipe play with it.You can add grapes to the salad or may be add slice of tomato in your sandwich.Create and enjoy just the way u like it.


In a bowl mix Mayonnaise, Sour cream, Mustard and Milk(i add milk to keep the salad little moist). Seasoned it with salt and pepper, add chopped Turkey, Celery and Apples. Toast the bread slices, put lettuce on the toast and spread the salad.Enjoy

Friday, November 27, 2009


The November 2009 Daring Bakers Challenge was chosen and hosted by Lisa Michele ofParsley, Sage, Desserts and Line Drives. She chose the Italian Pastry, Cannolo (Cannoli is plural), using the cookbooks Lidia’s Italian-American Kitchen by Lidia Matticchio Bastianich and The Sopranos Family Cookbook by Allen Rucker; recipes by Michelle Scicolone, as ingredient/direction guides. She added her own modifications/changes, so the recipe is not 100% verbatim from either book

What a challenge,it was so much fun and was easy ,i made few changes in the recipe of shell and filling was simple heavy cream whipped with icing sugar and rose essence.the end result YUMMOOOOOOO


All purpose flour 1cup
Apple cider vinegar 2tbsp(any vinegar can be used)
Butter 2tbsp
Sugar 1tbsp
Baking powder 1tsp
Chilled water 4tbsp

2 cup Heavy Cream
3/4 cup icing sugar
Rose Essence few drops

Pistachio for sprinkle
VEG OIL for frying the shells


Mix dry ingredients of shell recipe add butter and mix it,add vinegar and water and mix losely till all comes together.From here we follow the steps given in challenge for chilling the dough and finally frying the shells for cannoli's.
Once u fry the Cannoli's,let them cool and in the mean time whip heavy cream with sugar and add few drops of rose essence, fill Cannoli's and sprinkle chopped pistachio.

This is what i call simple and elegant desserts.
Thanks Daring Baker and Lisa Michele for this wonderful challenge

Wednesday, November 18, 2009


Art of using spices is all it take to make millions and millions of unforgettable flavours.They can be used in both sweet and savory preparations, it can be little intimidating at first but once u start playing with them u cant stop.Play with them they are fun. Ok i agree easier said than done, i had my share of mishappenings, my hubby was on fire and not in a good way because i made this absolutely sensuous curry for him but at least i tried and learned my lesson along the way(Sorry Honey) that not all spices can be fun if not used in right proportion.

This Spicy Coconut Sauce has great depth and flavors and can be use for many preparations like Chicken or Vegetables as their base sauce.Heat can be adjusted to personal preference.Fish used here is Mahi Mahi, i like the delicate flavor of this fish but u can use any white fish.


  • Mahi Mahi 1lb(cut in pieces)
  • Onion 1medium
  • Tomato's 2-3medium
  • Ginger 1inch piece
  • Garlic 4 cloves small
  • Jalapeno 1(remove seeds for less heat)
  • Tomato paste 2tbsp
  • Coconut milk 2cups
  • Mustard seeds 1tsp
  • Coriander seeds 1tbsp
  • Cumin seeds 1tsp
  • Black peppercorns 1tsp
  • Turmeric 1/2tsp
  • Paprika 1/2 tsp
  • Salt according to taste
  • Oil 2tbsp


Heat a non-stick pan and add Cumin seeds, Coriander seeds and Black peppercorns and roast them for 2-3 Min's or till they start turning brown and releasing their aroma, this process happens really fast so keep an eye or they will burn.Make coarse powder of these roasted seeds in coffee grinder or in mortar.Make puree of Onion, Tomato, Ginger and Garlic and set aside.

Heat oil in a skillet, add Mustard seeds and wait for a minute. Once they start splattering add the puree u made with 1/4 cup of water. Cook for 4-5 minutes, once the water start drying out and oil start separating from the puree add Turmeric, Paprika, Salt and Tomato paste and cook for another 30 seconds till all blend together. Now add 1cup of water and Fish and cover and cook for 10 minutes on low simmer till the fish is done.

Once the fish is cooked check for the thickness of curry if too thick add water for desired consistency, remember we will be adding Coconut milk so don't add too much water. Add Coconut milk, Cilantro and Jalapeno and let all cook again on low simmer for another 5 minutes till everything blend together.

Curry is ready, Serve with steam rice. Enjoy.....

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