Easy Banana Pudding from Scratch (No Meringue)

Picture not taken or owned by Simply Neema

Ingredients:

2/3 cup cane sugar

2 tbsp. flour

1/2 tbsp. vanilla extract

2 1/2 cups whole milk

1/8 tsp salt

3 tbsp. butter

2 egg yolks

4 ripe bananas

1 box Nilla wafers

Tools:

Mixing bowl

2 small bowls

9x5 loaf pan

Whisk

Spoon

Saran wrap

Directions:

1. Add sugar, flour and salt to the mixing bowl. Stir well.

2. Pour milk into the sugar mixture and whisk for about 30 seconds. 

Note: At this point you are not trying to get the sugar to dissolve.

3.  Using a small bowl, separate eggs whites from the egg yolks placing the egg whites in one bowl and the egg yolks in another.

Tip: If you do not want to discard the egg whites you can of course use it as meringue or  freeze them and use as needed.

4. Add egg yolks to mixture one at a time whisking after each addition. Mix well.

4. Pour into a medium sized pot (3 quarts). Place on medium low heat.

5. Stir continuously with a spoon (not a whisk) for 15 minutes. Making sure to scrape the bottom and corners of the pot to prevent scorching.

Note: It is best to use a spoon during this step because the whisk will not get into the corners of the pot and as a result will burn the pudding.

6. It is ready when the pudding makes visible ribbons when drizzled over the surface. 

7. Remove from heat and add butter and vanilla.

8. Pour pudding into a bowl and cover with saran wrap.

9. If you would like to eat the pudding as is, allow to set for 2 hours in refrigerator. However, to make banana pudding allow to cool in the refrigerator for at least 30 minutes before assembling.

10. With 5 minutes left on the timer, slice the bananas.

11. As for the cookies, you can leave them whole or crunch them up into chunks. It's up to you.

12. In the order of cookies, bananas, then pudding, alternate the layers. You should have 3-4 layers with the last one being the pudding.

13. At this point, I either add a final layer of bananas and coarse to fine cookie crumbs on top or I make a checkered pattern with the cookies and bananas. 

Note: Keep in mind that this doesn't have to be perfect. Just have fun with it and do what you think you and/or your family will like:)

14. Cover the dish with saran wrap and let set for at least 2 hours.

15. Enjoy!

I hope you try and enjoy the recipe. Please feel free to send me pictures or a written review via Instagram (@SimplyNeema) or Twitter (@SimplyNeema). Also, if you liked the recipe, share it so others can enjoy it too. Thank you!:)

Simple Cauliflower Rice

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🍚😋 ——— 1 head of cauliflower 2 tbsp olive oil 1 tsp salt 1/2 tbsp. parsley Pinch of cayenne pepper (optional) ——— + Remove leaves and core from #cauliflower. + Roughly chop the cauliflower. + Place in a bowl and let soak in a cold salt water bath for 5 minutes. + Rinse cauliflower about 3-4 times to make sure all of the salt is removed. + Using a #food processor, blend 1/2 of the cauliflower until it is the size of rice. + Once complete, pour into a bowl and blend the other half. + Place a large skillet on medium low heat and add olive oil. + Add cauliflower to pan along with salt, parsley and cayenne pepper. + Mix until #seasonings are incorporated. + Cover pan with lid and #cook on medium low heat for 5 minutes + #Serve☺️

A post shared by (N)A(E E M A)H ZAAKIRAH (@simplyneema) on Jan 15, 2018 at 4:19pm PST

Salmon Burrito

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🌯SWIPE LEFT🌯 ———— 🌯 Salmon Burrito 3/4 tsp salt per fillet 1/2 tsp paprika per fillet Pinch of cayenne pepper per fillet ———— 🌯 Vegetables for burrito 1 medium onion (sliced) 4 cloves garlic (minced) 2 stalks green onions (chopped) 1 red bell pepper (sliced & cut into thirds) 1 tsp salt ———— • Wash and remove skin from salmon fillets • Season salmon on both sides with salt, paprika and cayenne pepper (on one side) • In a Sauté pan on medium-low heat, place 2 tbsps of olive oil in pan and add garlic. Let cook until fragrant (approx. 30 seconds) • Add remaining vegetables to the pan in 30 second intervals. Add 1/4 tsp salt after each addition (1 tsp salt total). • Let vegetables cook for 3 minutes, place in a bowl then set aside. ———— 🍅 Pico de Gallo 2 tomatoes (diced) 1 medium onion (diced) 2 cloves garlic (minced) 1 lime 1 1/4 tsp salt Handful of cilantro (chopped) ———— • Wash and diced tomatoes. Set aside • Peel, rinse and dice onions. Set aside • Peel and mince garlic. Set aside • Wash and chop cilantro. Set aside • Place ingredients into a mixing bowl, mix and add salt. • Wash and squeeze lime into mixture. Mix and serve😋

A post shared by (N)A(E E M A)H ZAAKIRAH (@simplyneema) on Jan 19, 2018 at 11:39am PST

Easy Homemade Noodles

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🥢DON’T FORGET TO SWIPE🥢 ——— Even though the music is Italian, I made a Thai inspired dish with my noodles😊 What kind of dish will you make?😋 ——— 🍜Recipe for Noodles 🔸200g all purpose (unbleached) flour 🔸1/2 tsp salt 🔸2 eggs 🔸1 tbsp olive oil 🔸1 tbsp water ——— 📝Note(s): 🔹Knead dough until it is smooth and let rest in refrigerator for at least 1 hour. 🔹Roll out the dough until you can almost see through it. Fold onto itself. Cut as thin or thick as you like. 🔹It only takes about 1 minute to cook the noodles. They will float when they’re ready. ——— #noodles #homemade #homemadepasta #pasta #lomein #goodfood #homecook #dinner #instafood #foodie #asiannoodles

A post shared by (N)A(E E M A)H ZAAKIRAH (@simplyneema) on Jun 13, 2018 at 4:05pm PDT

Quick Meal: Salmon Kabobs

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☺️🍽SWIPE TO SEE HOW I MADE IT🍽☺️ —— Today’s dinner: Salmon Kabobs, mashed potatoes and a bell pepper squash medley☺️ —— What did you cook/eat for dinner today?😋 —— 🍴Tools🍴 3 small mixing bowls Kabob skewers Stove top grill pan Small saucepan —— 👩🏿‍🍳Curry Butter Sauce👩🏿‍🍳 1/2 stick of (salted) butter 1 1/2 tbsp fresh chopped parsley 1/2 tsp curry powder 1 bay leaf A pinch of salt . 1. Place all ingredients into a small saucepan 2. Cook on low heat until butter is melted and starts to simmer. 3. Set aside. —— 🐟🍢Salmon Kabobs🍢🐟 1/2 yellow bell pepper (large dice) 1/2 orange bell pepper (large dice) 1/2 yellow onion (large dice) 6 cherry tomatoes (halved) Approx. 1lb of salmon (cubed) . 1. After chopping all of the ingredients, place the yellow and orange bell pepper and onion into a bowl. Add about 1/2 tsp salt. Mix well 2. In another bowl, add 1/4 tsp salt to the cherry tomatoes. 3. Lastly, add about 1/2 tsp salt to the salmon. You can also add cayenne pepper. 4. Skewer each ingredient in any order you like. 5. Heat grill pan on medium heat. 6. Rub butter onto the grill pan. 7. Place skewers on grill and cook for about 3 minutes on each side. 8. After the first flip, pour curry butter sauce over each skewer. You can do both sides if you like. 9. Serve with your choice of sides😋 . . . . #SimplyNeema #salmonkabobs #salmondinner #homecookedmeals #homecookeddinner #cookingonthegrill #salmonrecipe #dinnerideas #dinnertime #eatrealfood #eattolive #healthyeating #healthyrecipes #cookyourownfood #thebiteshot #foodphotography #foodphotooftheday #foodprep #goodfoodchoices #keepitsimple

A post shared by (N)A(E E M A)H ZAAKIRAH (@simplyneema) on Sep 19, 2018 at 5:16pm PDT

Quick Meal: Pan Seared Snapper

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For a quick meal, I made pan seared snapper, yellow rice (previously made), and vegetable medley with lentil soup (previously made). It took me about 30 minutes (maybe less) to prepare and cook this meal. . I placed it in a YOHOOLYO Electric Lunch Box Food Heater that I purchased on @amazon. My husband takes this to work and all he has to do is plug it in 1 hr before he’s ready to eat and voilà! dinner is served😊 . We also invested in getting him a thermos (also from amazon) so he can take some soup with him. It stays hot for HOURS like hot hot lol —— Vegetable mix: 4-5 cloves of garlic 1 tomato 1 small onion 1/8 tsp salt Fish: 2 filet of snapper/salmon 1/8 tsp smoked paprika 1/4 tsp parsley 1/8 tsp salt Cayenne pepper (optional) 1 tbsp olive oil 1 tbsp butter Vinegar wash: 1 tbsp vinegar 2 cups water Instructions: 1. Slice the onions, garlic and tomatoes. Place in a bowl, add salt and put it aside. 2. Clean fish in vinegar wash for about 5 minutes. 3. Rinse fish and pat both sides dry. 4. Sprinkle 1/8 tsp salt evenly on each side of each filet. Put the smoked paprika, parsley and cayenne pepper on the skinless side of the fish. 5. Heat a skillet on medium low heat. Add butter and olive in pan and allow to heat until butter sizzles. 6. Place fish in pan skin size down. Let cook for 2 min. 7. Flip, add vegetable mix, and let cook for 2 min. 8. Serve with a side of browned rice/cauliflower rice/potatoes and your favorite vegetables. 9. Enjoy!❤️

A post shared by (N)A(E E M A)H ZAAKIRAH (@simplyneema) on May 9, 2019 at 6:32pm PDT

The Perfect Chocolate Chip Cookie

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I’m going to make some whole wheat dark chocolate chip cookies today! Who’s with me!?🙋🏿‍♀️😋 —— 🍪RECIPE🍪 1 cup whole wheat flour (I use bob’s red mill organic whole wheat flour) 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 cup (1 stick) butter, softened 3/4 cup raw sugar 1 teaspoon pure ground vanilla or 1/2 tsp vanilla extract 1 large egg 4oz of chocolate chips (more or less can be added depending on what you like) —— • Preheat oven to 350° F. • Combine flour, baking soda and salt in a small bowl. • Cream butter and sugar together until light and airy (about 4 minutes). • Add egg to creamed butter mixture. Mix until fully incorporated. Add vanilla. • Gradually add in flour mixture, stirring after each addition. • Stir in chocolate chips. • Let chill for 1 hour in the refrigerator. • Drop by rounded tablespoon onto ungreased baking sheets. • Bake for 12-15 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. —— This recipe makes about 18 cookies (depending on the size)😊 . . . . #SimplyNeema #thekitchn #lovefood #bakedfromscratch #bakefeed #bakersgonnabake #onmytable #easyrecipes #foodstyling #chocolatechipcookies #chocolatechipcookie #homemadefoods #chocolatelover #foodporn #delicious #inthekitchen #summereats #summerbaking #bakedgoods #tastingtable #realsimple #cookiebaking #dessertrecipe #cookiegram #bakery #bakinglove #thecookfeed #soulfood

A post shared by (N)A(E E M A)H ZAAKIRAH (@simplyneema) on Aug 9, 2019 at 3:26pm PDT

How to Make Perfectly Browned Rice

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Our bodies turn starch and other carbohydrates into glucose for energy. When our blood sugar (glucose levels) is high for a protracted period of time, also known as hyperglycemia, it can damage nerves, veins, arteries and organs, like the pancreas- the organ that produces insulin. When the pancreas becomes damaged or stops working, as seen when a person is hyperglycemic, there is little or insufficient insulin produced which can lead to diabetes. 𝑺𝒐 𝒘𝒉𝒂𝒕 𝒆𝒙𝒂𝒄𝒕𝒍𝒚 𝒄𝒂𝒏 𝒚𝒐𝒖 𝒅𝒐 𝒕𝒐 𝒑𝒓𝒆𝒗𝒆𝒏𝒕 𝒅𝒊𝒂𝒃𝒆𝒕𝒆𝒔? 1. Brown your rice. 3. Don't make a habit of eating rice and beans in the same meal 4. Stop eating potatoes (except if you live in frigid zones or if you can't afford better quality vegetables). 5. Dont make a habit of eating pasta. 6. Don't eat sweets at every meal. 7. Eat more fruits and vegetables. ------- Ingedients: 2 cups basmati rice 3 3/4 cups water 3 tbsp olive oil Salt to taste (add no more than 1 tsp) Directions: 1. Add rice to a small bowl. 2. Gently rice rinse with water (as shown in video). Pour off water, using your hand to keep the rice from falling out. Repeat until water is fairly clear. 3. Fill bowl of rice with bottled water until rice is covered. Soak for 15 minutes. 4. During the last 2-3 minutes of soaking, heat your skillet on medium low heat. 5. Once heated, add olive oil to the pan. 6. Pour water off of rice and complete 2 once more. 7. Pour rice into pan and stir making sure all of the rice is coated with olive oil. 8. Stir the rice frequently (every 2 minutes) to ensure the rice is cooking evenly and to prevent sticking. Keep pan on medium low heat. 9. While the rice is toasting, place water into the pot and allow to come to a boil. 10. After about 7-10min, most of your rice should be lightly toasted. 11. Add water to the pan and stir. Be sure to scrape the sides and get all of the grains in the water. 12. Cover with a lid and allow to cook on low heat for 7-10 minutes. The rice is done when it's soft but still holds its shape. It is overcooked when the rice is too fluffy/mushy. 13. Let cool for 5 min. before stirring. 14. After 5 min, flake with a fork and serve😊

A post shared by (N)A(E E M A)H ZAAKIRAH (@simplyneema) on Aug 12, 2019 at 6:48pm PDT

Easy Peezy Lentil Chili

Picture is not taken or owned by Simply Neema

Even though this recipe is extremely simple it is absolutely delicious! Give it a try and let me know what you think:)

Ingredients:

2 cups brown lentils

2 tbsp. salted butter

8 cups water

8 cloves garlic (minced)

Note: I love garlic but if you don't, try adding 4 cloves of garlic and see how you like it. After you make it and it tastes like something is missing, add 6 cloves next time

1/2 medium onion (diced)

8 tbsp. tomato sauce

Note: If you can, please find tomato sauce in a glass jar not the one in the can. 

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1/2 tbsp. oregano

1 tbsp. chili powder

1 tbsp. cumin

2 tbsp. flour

1/2 tsp cayenne pepper

2 - 2 1/2 tsp salt

Note: Start with 2 tsps. if that is not enough for you add an addition 1/2 tsp

Tools:

Medium sized pot with a lid

Mixing spoon

Cutting board

Kitchen knife

Tasting spoon

Directions:

1. As always, begin by preparing your mis en plas (fun fact) which is, a French culinary term that literally means "putting in place". This word is used in professional kitchens when it is time to prep your ingredients before you start cooking. Doing this will help save a lot of time in the kitchen.

2. Dice and mince the necessary ingredients (stated above in the ingredient list).

3. Heat up the pot on medium low heat. After about 2 minutes place butter in the pan. Allow to melt completely before adding other ingredients.

4. Swirl the pot around to evenly coat the bottom. Place garlic and onions in pot. Mix and let them sauté in the pan for about 30 seconds.

5. Place the seasonings (cumin, chili powder, oregano and cayenne pepper) and flour in the pot, stir and allow to toast for 30 seconds. Do not add salt at this point. (fun fact) Adding salt to the lentils before they are cooked causes them to become tough.

6. Add tomato sauce and water. Allow to come to a low boil.

8. Once the water is boiling, add the lentils, increase to medium heat and cover with a lid.

9. Allow the lentils to cook for 30 - 40 minutes. Stirring every 15 minutes

Note: Check the lentils after 30 minutes and taste them. If they are still a little crunchy cook them for an additional 10 minutes.

10. Once all of the lentils are soft, reduce the heat to low then add salt. Allow to cook for 5 minutes.

11. Taste to make sure the chili is seasoned to your liking.

12.  Add your favorite toppings or eat as is :)

I hope you try and enjoy the recipe. If you did, please feel free to send me pictures or a written review via Instagram (@SimplyNeema) or Twitter (@SimplyNeema). Also, if you liked the recipe, share it so others can enjoy it too. Thank you!:)

Lentil Curry Soup

Picture is not taken or owned by Simply Neema

(Red) Lentil Curry Soup

My version

Ingredients:

1 1/2 cups lentils 

4 1/2 cups water

2 roma tomatoes (cubed)

1/2 medium onion (diced)

4 cloves garlic (minced), if you love garlic like me, mince 2 more cloves of garlic:) 

1 tbsp. curry powder

1 tsp cumin

1/4 tsp garam masala

3 tbsp ghee or butter
3/4 tsp salt

cayenne pepper (optional)

Tools:

Medium sized pot with a lid

Mixing spoon

Cutting board

Kitchen knife
Food processor (optional)

Directions:

1. Begin by preparing your mis en plas (fun fact) which is, a French culinary term that literally means "putting in place". This word is used in professional kitchens when it is time to prep your ingredients before you start cooking. Doing this will help save a lot of time in the kitchen.

2. Cube, dice and mince the necessary ingredients (stated above in the ingredient list).

3. Heat up the pot on medium low heat. After about 2 minutes, place ghee/butter in the pan. Allow to melt completely before adding other ingredients.

4. Swirl the pot around to evenly coat the bottom of the pot. Place garlic and onions in pot. Mix and let them sauté in the pan until they become fragrant (about 30 seconds).

5. Place the tomatoes in the pot along with the seasonings (curry powder, garam masala, cayenne pepper and cumin). Do not add salt at this point. (fun fact) Adding salt to the lentils before they are cooked causes them to become tough.

6. Cook the mix for 1 minute.

7.  Add water to the pot and allow to come to a low boil.

8. Once the water is boiling, add the lentils, reduce to low heat and cover with a lid.

9. Allow the lentils to cook for 15-20 minutes. This is the reason I love to use red lentils for soup, they cook very quickly compared to the other varieties.
Note: If you do not have red lentils you can try the recipe using a different type of lentil. (fun fact) It takes 30 minutes for brown lentils to cook and 40 minutes for green.

10. Once all of the lentils have split, reduce the heat to low then add your salt. Allow to cook for 2 minutes.
Note: If you are using a different kind of lentil, you may need to adjust the amount seasonings. Add salt 1/2 tsp at a time tasting after each addition to ensure you don't over season the soup.

11. Taste to make sure the soup is seasoned to your liking.
Note: If you feel like you need more seasonings, add a little more salt or curry powder a pinch at a time, tasting after each addition. Once you are satisfied with the flavor, let it cook on low heat for another 2 minutes.

12. You can serve it as is or blend it in a food processor.

I hope you try and enjoy the recipe. If you did, please feel free to send me pictures or a written review via Instagram (@SimplyNeema) or Twitter (@SimplyNeema). Also, if you liked the recipe, share it so others can enjoy it too. Thank you!:)