S: The Family Kitchen
BC: Created by... Shaheen Bakhshi
FC: The Family Kitchen Shaheen Bakhshi
1: The Family Kitchen Shaheen Bakhshi I would like to dedicate my book to my mother because of his love and passion for cooking. It has created great memories in my family, and I can't wait to learn the recipes she has.
2: I am Shaheen. I love my friends, family, and music. I like longboarding, sufing, and eating. A good sense of humor, honesty, and respect are important to me.
3: I always work hard and do my best. I can be very hardworking, but I still remember how to be a kid. I hate waking up early, judgemental people, and salads. This is me, I am.
4: The affects of work on family and family on work The career choice a person makes can truly affect their family because the type of work a family does will pay different amounts for different types of work. Work can also take away from family bonding time, because it consumes a lot of a person's spare time.
5: Family affects work because of the way your home life is, depending on whether it is good or bad, can have an affect o your mood at work. If you are in a good mood, and everything is going well, you are more likely to do better at work because you are more concentrated and not thinking about the problems that you are having in the family. A good stable family environment is important for a person to have a good positive work ethic.
6: Pumpkin Pie 1 package cream cheese, softened 2 cups canned pumpkin, mashed 1 cup sugar 1/4 teaspoon salt 1 egg plus 2 egg yolks, slightly beaten 1 cup half-and-half 1/4 cup (1/2 stick) melted butter 1 teaspoon vanilla extract 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger, optional 1 piece pre-made pie dough Whipped cream, for topping Directions Preheat the oven to 350 degrees F. Place 1 piece of pre-made pie dough down into a pie pan and press down along the bottom and all sides. Pinch and crimp the edges together to make a pretty pattern. Put the pie shell back into the freezer for 1 hour to firm up. Fit a piece of aluminum foil to cover the inside of the shell completely. Fill the shell up to the edges with pie weights or dried beans and place it in the oven. Bake for 10 minutes, remove the foil and pie weights and bake for another 10 minutes or until the crust is dried out and beginning to color. For the filling, in a large mixing bowl, beat the cream cheese with a hand mixer. Add the pumpkin and beat until combined. Add the sugar and salt, and beat until combined. Add the eggs mixed with the yolks, half-and-half, and melted butter, and beat until combined. Finally, add the vanilla, cinnamon, and ginger, if using, and beat until incorporated. Pour the filling into the warm prepared pie crust and bake for 50 minutes, or until the center is set. Place the pie on a wire rack and cool to room temperature. Cut into slices and top each piece with a generous amount of whipped cream.
7: The story behind the recipe: Me and my older sister began a tradition of making a pumpkin pie every Thanksgiving to help my mom out. We decided we wanted to be more involved in the cooking and our pumpkin pie always seemed to be a hit so now we make them every year. It's a great treat for everyone.
8: Classic Peanut Butter Cookies: 1 cup unsalted butter 1 cup crunchy peanut butter 1 cup white sugar 1 cup packed brown sugar 2 eggs 2 1/2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 1 1/2 teaspoons baking soda Directions 1.Cream together butter, peanut butter and sugars. Beat in eggs. 2.In a separate bowl, sift together flour, baking powder, baking soda, and salt. Stir into batter. Put batter in refrigerator for 1 hour. 3.Roll into 1 inch balls and put on baking sheets. Flatten each ball with a fork, making a criss-cross pattern. Bake in a preheated 375 degrees F oven for about 10 minutes or until cookies begin to brown. Do not over-bake.
9: The Story Behind The Recipe: Me and my friend were bored one day and couldn't think of anything to do so we decided we'd try to bake some cookies because we were hungry anyway. We looked up different recipes online, and randomly choose this one. We ended up accidently putting brown sugar instead of white sugar somehow, and it tasted really interesting but we thought it was so hilarious we ate them anyway. It was pretty gross but a good memory that made us laugh.
10: Easy Mac 1 cup macaroni 1/2 cup process cheese sauce 2 frankfurters, sliced 1 teaspoon grated Parmesan cheese 1 pinch dried oregano 4 buttery round crackers, crushed Directions 1.Preheat oven to 350 degrees F. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Heat cheese sauce in microwave, 1 minute. In 8 x 8 inch baking dish, combine cooked pasta, cheese sauce, sliced frankfurters, Parmesan and oregano. Top with crumbled crackers and bake 10 minutes.
11: The story behind the recipe: My first time making mac and cheese ever, I messed up the simple recipe because of my horrible lack of cooking skills. For some reason, I thought the cheese was supposed to be heated and not mixed in later. Minutes later, I kept wondering why my mac and cheese looked so weird, and when i asked my mom she laughed and helped me make a new bowl. I felt really dumb, but never again did I make that mistake again.
12: SHISH KABOB 1 leg of lamb, boned & cubed 2 to 3 onions, quartered Salt to taste 1 (8 oz.) can tomato sauce 1/4 c. wine vinegar 1/4 c. olive oil 1/8 c. red wine 1/4 to 1/2 tsp. garlic powder 6 green peppers 6 tomatoes Mix onions and salt. Add meat and remaining ingredients except peppers and tomatoes. Mix well, cover and refrigerate overnight to marinate. Skewer meat. Reserve marinade and onion mixture. Cut peppers and tomatoes in half and broil until skin is blackened. Place in covered pan to steam and remove skins. Add peppers and tomatoes to marinade, bring to a boil, reduce heat and simmer until onions are cooked. Broil or grill the meat. Serve on skewers or add to the vegetable mixture. Serve with rice pilaf and Armenian cracker bread.
13: The story behind the recipe: On my dad's side it's a family recipe that's been passed down for generations. My mom knows how to make it and decided to try to help me learn how to make it so i can eventually pass it on to my kids. I tried to learn the recipe, it's really confusing but I'm still learning. Me and my mom had a lot of fun making this recipe though, and we bonded a lot over this recipe, and she told me stories about her and her mom cooking together. It was a great bonding experience.
14: Scrambled Eggs with Tomatoes 8 large eggs 1/4 cup milk 1/2 teaspoon salt 1/4 teaspoon seasoned pepper 2 tablespoons butter 1 medium ripe tomato, chopped 1 tablespoon finely chopped red bell pepper 1 tablespoon finely chopped green onions 1/2 cup Monterey Jack or Cheddar cheese In a mixing bowl, beat eggs, milk, salt, and pepper together until well blended. Melt butter in skillet over medium-low heat until hot; pour in egg mixture. Reduce heat. As mixture begins to set on bottom and sides of skillet, lift and fold over with spatula. Cook until eggs are almost set; fold in tomato, finely chopped red pepper, and green onion. Heat scrambled eggs through; serve immediately.
15: The story behind the recipe: My mom decided she'd add a different twist to our regular scrambled egg breakfast one day, and everyone in my family loved it so much that she makes it all the time now. We just can not get enough of it, it's different from the usual boring scrambled eggs because of the tomatoes and bell peppers and green onions. They really give the eggs great flavor, and make us wanting more. It's very delicious and mouthwatering.
16: Sources I would like to give credit to my mother for these recipes. Google images.com