Rosa’s Fried Rice

Pic and recipe courtesy of Rosa Velez


3 cups pf white rice
2 tablespoons of hoisin sauce
3 tablespoons of soy sauce
1 tsp of wistershire sauce 
3 tablespoons of sesame seed oil
5 cloves of grated garlic
1 tsp of grated ginger
Sat and pepper to taste
Bag of Frozen veggies of carrots and peas
1/2 of chopped onions 
1/2 cup of chopped peppers 
2-4 eggs scrambled then put aside


In a big deep frying pan put in oil chopped onions and peppers cook for 4 mts, add garlic and ginger cook for couple of mts then add veggies and sauces cook a couple of mts then add rice, salt and pepper to taste combine all together if need of more soy sauce add to your liking and combine all ingredients together stir fry for 5 mts then add cooked scrambled eggs at end combine all together, enjoy!



Recipe and pic courtesy of Shauna Yousef 
Made by her 11 year old! “She did it all on her own and it tastes better than any restaurants”


-1 15 oz can of chickpeas, drained and rinsed (or 1.5 cups cooked chickpeas)
-1/4 cup lemon juice
-1/4 cup tahini
-2 tbsp olive oil
-1 garlic clove minced
-1 tsp cumin
-Salt to taste
-Paprika to garnish
-2 to 3 tbsp water


In food processor, mix tahini and lemon juice for 30 seconds, scrape down sides, mix another 1 min. Add garlic, cumin, salt oil. Mix for 30 secs, scrape sides, mix for another min. Add 1/2 chickpeas, mix for 1 min, scrape sides, add other half of chickpeas, mix for additional 1 to 2 mins til smooth. It'll be thick, so add 2-3 tbsp of water til desired texture.

Sprinkle top with paprika.