Jasmin Rose Ibrahim is thrilled to have explored Ottawa as the Live Eye host on CTV Morning Live, Ottawa’s number one morning show. She proudly represents Lebanese Cuisine on CTV Life's One World Kitchen. Jasmin has hosted, as well as produced, Ottawa Experts, and co-hosted numerous episodes of Daytime Ottawa on Rogers TV. Additionally, Jasmin worked on the production team and modelled for CBC's lifestyle show The Goods.
Born in Ottawa, Jasmin developed a passion for food and entertainment at a very young age. She grew up spending a lot of time on her family farm in Embrun, Ontario. There she learned to grow and appreciate food in all its glory. Inspired by her father, who was a successful restaurateur and the incredibly talented women who prepare food at the Ottawa Lebanese Festival, Jasmin fell in love with Lebanon at first sight, and Lebanese cuisine at first bite!
As a proud alumni of the University of Ottawa, she feels privileged to have worked in the office of Ottawa's Mayor and City Manager. She adores her hometown, and seeks exploring new cultures and food through travel adventures whenever possible!
540ml can chickpeas
1 Clove Garlic
1 tsp. Salt
4 tbsp. Tahini
2/3 cup Lemon Juice
1/4 cup Water
1 tsp. Paprika (optional)
1 tbsp. Oil (optional)
1. Drain and rinse chickpeas. Place in food processor.
2. Add garlic, tahini, lemon, salt and water. 3. Mix very well until texture is smooth.
4. Serve on a platter and garnish with paprika, oil and parsley.
12 White Zucchini
1 Lb. Ground Beef
1 cup rice
1 tsp. Salt
1/2 tsp. Pepper
1/2 tsp. Cinnamon
1/2 tsp. Allspice
1 cup Water
2 tbsp. Butter
3 Cloves of Garlic
4 1/2 cups Tomato Sauce
1. Wash Zucchini and cut off end pieces. 2. Carefully core the centre, leaving a thin shell.
3. Mix together meat, rice, salt, pepper, cinnamon and allspice.
4. Stuff zucchinis loosely with meat mixture leaving 1/2” from top of shell to allow for rice expansion.
5. Melt butter in a deep pot.
6. Add garlic, sautée until brown then add dried mint.
7. Place stuffed shells in a deep pot. Add tomato sauce and water to cover shells.
8. Bring to a boil. Reduce heat to a low and simmer to 40 - 50 minutes.
9. Serve & enjoy!
5 cups Flour
1/2 tsp. Salt
1 tsp. Yeast
1 tsp. Sugar
1/2 cup Oil
1. Preheat oven to 375 degrees Fahrenheit.
2. Mix yeast and sugar in 1/2 cup warm water. Let rest for 10 minutes until mixture bubbles.
3. Mix flour and salt in large bowl.
4. Make a well in mixture and add yeast and oil.
5. Fold mixture together.
6. Knead flour until well blended and dough is smooth. (Add extra flour or water if needed)
7. Sprinkle flour over top and cover with plastic wrap and a towel.
8. Let rise in a warm place for approximately 1 - 2 hours. Allow it to double in size.
9. Divide dough into even balls.
10. Pat with fingertips into rounds. Use flour to avoid sticking.
11. Add zaatar mixture to surface and print fingertips into dough to create indentations.
12. Bake for approximately 10 - 15 minutes until lightly browned.
June 12, 2018 marked the first annual REDBLACKS Women’s Training Camp.
As someone who always strives to give back to my community, I joined an impressive group of like-minded women with two objectives; to make a positive impact on young girls and remove barriers they face in participating in sports.
After four hours of interactive activities, challenges and “coaching”, my team and I not only learned the basics of football, we practiced drills with various REDBLACKS players and enjoyed the on-field refreshments.
Thanks to Henry Burris, Trevor Harris, Nigel Romick, John Gott, William Powell and Coach Richard Campbell (to name a few) for being such great hosts and encouraging everyone to get in the game.
Finally to the OSEG Foundation staff, the REDBLACKS Women’s Training Camp leadership committee and all the volunteers that brought this event to fruition, high fives all around! Looking forward to seeing you all again on the field next year.
Copyright © 2017 The Jasmin Rose - All Rights Reserved.