Molokhia Soup Recipe
- 2 frozen packages (or 800 grams) of diced Molokhia (about 240 calories total) Note: Molokhia also comes as whole leaves (even if frozen). You do not want this unless you are making a different kind of preparation such as a Lebanese or Vietnamese version.
- 6-8 crushed garlic cloves (about 18 – 24 calories)
- 4 cups of chicken broth / chicken flavored vegetable broth / equivalent chicken bullion cubes (about 20 cal.) Note: You can also use beef broth, but only if the beef broth is light and freshly made. I wouldn’t recommend canned beef broth.
- 1 tablespoon of vegetable oil (120 calories)
- 1/2 teaspoon of salt and then add to taste (if you use bullion cubes, they may already be salty enough)
- A pinch of fresh ground black pepper.
- Optional, but recommended: White rice and/or toasted pita bread (about 150 cal. per 1/4 cup of rice or 160 cal. per half a large pita)
Bring 4 cups of broth to a boil.
Open up your packages of Molokhia leaves as soon as your broth is about to boil. Do not thaw the leaves ahead of time. That “X” shape isn’t anything special. It’s just how my mother used to open the package quickly with a knife and it’s fun, so I do it too.
Carefully drop each package of frozen molokhia into the boiling broth.
Bring the broth back up to a mild boil and then just let it simmer. You do not want to boil this soup very hard. A low simmer is perfect.
Stir the molokhia every once in a while to really get the molokhia melted (only about 15-20 minutes).
While that is cooking, make your white rice and/or toast some pita bread in the oven. Set the oven to 325 degrees and place the bread inside right on the rack.
After a few minutes take out the bread when it has a nice golden brown color to it. Watch it closely because it can go from perfect to flat out burned in seconds. Carefully remove the bread from the racks and let them cool. If you’re not careful, the bread can shatter in your oven and that’s just a huge pain.
Once the bread has cooled, crumble each large piece into small bite-sized pieces.
As soon as the molokhia is all melted, let the pot simmer (not boil) for about 5 minutes and then turn off the heat.
In a small saute pan, heat up a tablespoon of vegetable or olive oil on medium heat.
Add in 6 crushed cloves of garlic (8 if you really like it garlicky) and saute while stirring frequently until golden brown. Be careful not to burn the garlic! At this point add in the pinch of crushed black pepper to the garlic and saute together.
Once the garlic is ready, bring the pan over the pot with the Molokhia in it and then ladle some of the Molokhia over the garlic. If you get a satisfying sizzle noise then you’re doing it right.
Repeat this step so that all of the garlic in the pan is now in the pot. I’m not sure why this is done except that this is how it is done at my house. It’s an easy way to get the garlic out of the pan and mix the soup at the same time.
That’s it. Molokhia is ready to be served on its own, or over some rice and/or some toasted pita bread. Add salt to taste. If you happened to use chicken flavored bouillon cubes, then it might already be salty enough. If you just used chicken or beef broth then you will definitely need salt. At my house, we each add however much salt we want to our own bowl because we all have different tastes. Serve the Molokhia alongside fried/roasted rabbit, chicken, seafood, or a spinach pie!
Plantain Omelette Ingredients
- 1 ripe plantain
- 2 eggs
- 1 frankfurter (Satis)
- ½ a tomato
- ½ an onion
- ½ teaspoon salt
- 2 tablespoons green peas
- A few leaves leafy vegetables
- Vegetable oil
- Habanero pepper (optional)
More information about the ingredients
- For best results, use ripe but firm plantains.
- These leafy vegetables work well with this recipe: Ugu, Spinach and Scent leaves.
Before you prepare Plantain Pie
- Peel and slice the plantain into thin discs (see video). Fry till golden and set aside.
- Slice the onions, habanero pepper (if using it) and the leafy vegetables. Cut the frankfurter and tomato into small pieces. See the video to see how I cut mine.
- Break the eggs, beat, add the salt and mix very well.
- Fry the onions in a small quantity of vegetable oil for 1 minute.
- Add the tomato, frankfurters and green peas and fry for 2 minutes.
- Pour the result into the egg, add the sliced leaf vegetables and stir.
- Heat a small quantity of vegetable oil and pour the egg mix from step 3 into the pan such that the mix is well spread out to cover the pan.
- Reduce the heat to very low and once the edge of the omelette cakes, lay the fried plantains flat on the omelette to cover it.
- Shake your frying pan from time to time and once the plantain omelette cakes all over, gently transfer it to a flat plate, see video.
Slice up like pizza and enjoy with other breakfast dishes.
Chorizo Breakfast Tacos with Potato Hash and Eggs
Prep 10 m
Cook 8 m
Ready In 18 m
- Heat oil in a nonstick skillet over medium-high heat until shimmering. Add potatoes, onion, garlic powder, and onion powder to one side of the skillet and season with salt and pepper. Add chorizo sausage on the other side of the skillet and saute, breaking up with the back of a spoon, until browned, about 5 minutes. Turn over the potatoes after a couple of minutes so they get brown on both sides.
- Combine eggs, milk, 1 tablespoon cilantro, salt, and pepper in a bowl. Reduce heat and pour egg mixture into the skillet. Stir eggs until they are very softly set, about 3 minutes. Remove from heat.
- Spread out warmed tortillas and divide potato, chorizo, and egg mixture among them. Sprinkle with remaining 2 tablespoons cilantro. Top with Cheddar cheese and salsa.
Sweet Plantain Hash & Eggs
- 1/3- cup vegetable oil or more
- 3 -4 large ripe plantains
- 2 cups black beans sub sausage
- ½ medium onion diced
- 1 teaspoons smoked paprika
- 1 teaspoon minced garlic
- 3 cups diced tomatoes 14.5-ounce can diced tomatoes
- ½ tablespoon smoked paprika
- 1 small bell Pepper diced
- ½ teaspoon cumin optional
- Cayenne pepper
- 2 teaspoons bouillon powder optional
- 2 Tablespoons parsley
- Salt and pepper to taste
- Cooking spray
- 3-4 Large Eggs
Preheat Oven to 400 Degrees F
Using a sharp knife cut both ends off the plantain. This will make it easy to grab the skin of the plantains.
Slit a shallow line down the long seam of the plantain; peel only as deep as the peel.
Remove plantain peel by pulling it back. Dice plantains (medium to large dice or cut according to preference.
Heat up a large skillet or cast iron with oil up to ¼ inch- medium-high heat until hot but not smoking.
Fry the plantain in batches, turning once, until lightly brown, about 5 minutes. Do not overcrowd the pan (it will make the plantains to be soggy and absorb excess oil)
Use a slotted spoon, transfer the fried plantains and drain on paper towels.
Spray a baking sheet and place plantains on them in a single layer; spray lightly over the plantains using the canola oil spray and bake at 400 degrees F, turning plantains frequently – for about 12 -20 minutes or till plantains turn slightly brown.
Next add about ¼ cup or more oil in a skillet followed by onions, garlic, cumin, smoked paprika, cayenne, sweat for about a minute.
Then add bell pepper, diced tomatoes, bring to a simmer, and add beans bouillon powder and cayenne pepper
Cook for about 7-10 minutes, stirring occasionally to prevent burning burn. Adjust for seasoning, and then sprinkle with parsley.
Crack about 3-4 eggs or more over the top of the hash in different spots. Add a little extra salt and pepper to the eggs if you wish. Place the skillet in the preheated oven on the top rack and bake at 400 degrees F or until the eggs are cooked to preference
Remove from oven, transfer to a plate and serve with more hash plantains, avocados and/or bread.
Sweet Plantain hash & eggs – A delicious skillet breakfast Casserole that is brimming with flavor and packed full of protein! Beans and eggs. Make it for lunch and dinner too! Great Anytime.
You know what? I just can’t get out of my breakfast rut. I can count how many meals I make just using ONE hand alone.
Um.. Embarrassing, especially for a person who’s always cooking.
Believe me, I have tried and it’s hard to get out of a routine when you are press for time.
But tell you what; on the weekends it’s another ball game – I eagerly await-dreaming up new flavors to try out especially for breakfast.
It sets the tone for the rest of the weekend and keeps me in good spirits.
This here, is Hash plantain made with beans, bell pepper (might I add, abundantly available this time of the year) tomatoes and other spice mix, then top with eggs.
The best part about this incredibly flavorful, hearty and filling, nutritious, paleo breakfast and is that is topped with fried eggs. And it’s just visually appealing.
I enjoyed eating this plantain hash so much that I had it for lunch too! And then made another set for my brother to pick up.And he totally fell in love with it.
You can crack as many eggs into the pan as you want and cook them until they are cooked to your taste. Or just fry the eggs and place on top of the hash either way works beautifully.
Serve with extra plantains or bread and avocado and or hot sauce
- With picking out plantains it is best to get plantains that are ripe, yellow with few black spots and firm, Not overly ripe (Dark skin) because it would end up too mushy. Unripe plantains are best when fried not suitable here.
- Replace plantains with sweet potatoes if plantains not available
- Omit the Eggs and make it completely Vegan