Chicken Kafta with Cucumber Yogurt Sauce

Traditionally, Kafta is made with ground lamb (or a mixture of beef and lamb). In an effort to continue my healthy cooking habits I decided to use ground chicken. Kafta is either grilled on a bbq, or simmered in a sauce. I did neither. I decided to make use of the broiler on my oven, and it worked wonderful. The kafta is very simple, and doesn't use many ingredients. You wouldn't know it though because the flavor is so intense. I made a cool cucumber sauce with some left over yogurt, a little mint and cucumbers to serve on top (or just dip into). The sauce complimented the kafta well, I'm glad I made it (it was a last minute decision).

This was the first time I used ground chicken and I am really happy how the kafta turned out. I don't think I want to go back to red meat, it was that good!

Chicken Kafta

1 lb ground chicken

1/4 cup grated onion

2 tbs. fresh chopped parsley

2 tsp. ground coriander

2 tsp. cumin

1 tsp. garlic powder

1 tsp. olive oil

1.5 Tbs. bread crumbs (I used this because the grated onion made the meat rather wet)

salt and pepper to taste

Preheat oven to broil

Mix all ingredients together and shape into oblong patties. Lightly oil an oven safe grill pan and arrange the patties on top. put in broiler and cook for about 5-6 minutes each side. (the temp may vary so keep an eye on them.)

Serve with a simple puree of cucumber, mint, and yogurt.

This is how I enjoyed mine, but they are just as good alone.

Curried Rice Salad

I made this side dish to bring to a going away tiki party. A couple of my friends (coworkers) will be moving to brazil for a teaching opportunity. I am so VERY jealous of these girls, but I am also so happy for them. I can only imagine all that they are going to experience, and hopefully I will be able to visit one day. I'm going to miss them!

I was unsure what to bring to the party, because I knew it was going to be outside, and I was sure all the normal potato salads, etc. were covered. I sort of threw this recipe together and was quite happy with it. The spiciness of the curry, with the cool yogurt and sweet raisins made this a great (and healthy, yay!) dish to bring to an outdoor party.

This recipe could probably make 15-20 servings (maybe even more) so feel free to scale it to your preference.

Curried Rice Salad

2 Cups Basmati rice

2 Tbs. canola oil

4 1/4 cups chicken stock (I used homemade)

1 1/2 cup diced celery

1 cup diced onion

1 1/2 cup diced carrots

1 cup frozen peas

1 cup sliced unsalted toasted almonds

1 cup rasins (any type will do, I think golden would be nice but I used regular)

1 1/2 cup fat free yogurt

2 Tbs. curry powder (or to your taste)

2 tsp. cumin

1 tsp. garam marsala

salt and pepper

Heat a large sauce pan over med. heat and add canola oil. Add onions and saute until they are transluscent. Add rice and toast about 2-4 minutes. Add stock bring to a boil, cover and reduce heat and cook for 20-25 minutes. When rice is almost fully cooked add peas and stir. Let peas cook through (a couple minutes) and take pot off burner. Transfer rice to a fine mesh colander and rinse under cold water until rice is slightly cold. Shake out excess water and transfer to a large bowl.

In a seperate bowl, add yogurt and spices. Mix together well and add to rice. Add the rest of the ingredients and mix well. Cover with plastic wrap and chill up to an hour.

Beef Tamales

Keeping with the theme of eating healthy (and mexican, lol) I made beef tamales. I have never made tamales before and they were on my "to make" list, so when I saw a Cooking Light recipe for them I decided to give them a try. I have to admit, they were a bit time consuming (because of the cook time for the beef, and then the steaming) but I didn't care. I was making these. I couldn't believe the nutritional info, so little fat and calories, in a serving size of two tamales that meant I could have 3, lol! Unfortunately, 2 were plenty. They are pretty filling. I made slight variations to the original recipe only because I didn't read it well. Oh well, I doubt they would effect the nutritional value little, if any. I made a super easy red chili sauce to accompany the tamales. The sauce lent a wonderful flavor to them I'm so happy I decided to make it.

Chad had never had tamales before and wasn't sure how to eat them. After a little Tamale 101, he understood. : )

I am really happy that these turned out so well. Next time I'm sure to use left over beef or pork instead of braising, and then steaming in the same day. That took about 2 1/2 hours. Definitely not a weeknight meal unless some of the work is done ahead of time.

Beef Tamales

(Cooking Light)

Filling:

Cooking spray

1 1/2 cups chopped onion 2 garlic cloves, thinly sliced

1 pound beef stew meat

1 cup water

1/2 teaspoon salt

1 tablespoon all-purpose flour

1 1/2 teaspoons ground dried red New Mexico chile

16 large dried cornhusks

Dough:

3 cups masa harina

1 teaspoon salt

1 tablespoon butter, melted

2 teaspoons canola oil

1 cup fat-free, less-sodium beef broth

1 cup water

Remaining ingredients: 16 long thin strips dried cornhusk ,1 cup Red Chile Sauce (optional)

My Red Chili Sauce:

1 8oz. can tomato sauce

1 1/2 Tbs. Chili powder

1 Tbs. cumin

1 tsp. sugar

dash of salt and pepper

Mix all together in sauce pan and simmer 5 minutes.


Preparation
Preheat oven to 350°.
To prepare filling, heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion and garlic to pan; sauté 4 minutes or until onion is tender. Add beef; sauté 5 minutes, turning to brown on all sides. Stir in 1 cup water and 1/2 teaspoon salt; bring mixture to a boil. Cover and bake 1 1/2 hours or until beef is tender.
Transfer beef to a bowl with a slotted spoon. Pour drippings into a glass measure. Add enough water to drippings to equal 1 cup. Wipe pan with paper towels.



Shred beef into bite-sized pieces. Heat pan over medium-high heat. Coat pan with cooking spray. Return beef to pan; sprinkle with flour. Cook 1 minute, stirring constantly. Stir in ground chile; stir in drippings mixture. Reduce heat, and cook 7 minutes or until liquid almost evaporates, stirring often. Remove from heat; cool to room temperature.
Place whole cornhusks in a large bowl; cover with water. Weight husks down with a can; soak 30 minutes. Drain husks.



To prepare dough, combine masa and 1 teaspoon salt in a large bowl. Add butter and oil; stir well. Add broth and 1 cup water; stir until a soft dough forms.

Working with one husk at a time, place about 1/4 cup masa dough in the center of the husk; press dough into a 4 x 3-inch rectangle. Spoon about 2 tablespoons beef mixture down one side of the dough. Using the corn husk as your guide, roll tamale up, jelly-roll style; fold bottom ends of the husk under. Tie 1 corn husk strip around tamale to secure; stand upright in a vegetable steamer. Repeat procedure with the remaining whole corn husks, masa dough, beef mixture, and corn husk strips.

Steam tamales, covered, 50 minutes, or until the dough is firm. Remove tamales from vegetable steamer; let stand 5 minutes. Serve with Red Chile Sauce, if desired.

(Take a look at my make shift steamer!)


8 servings (serving size: 2 tamales)


Nutritional Information
CALORIES 145(27% from fat); FAT 4.3g (sat 1.4g,mono 1.6g,poly 0.9g); IRON 1.4mg; CHOLESTEROL 20mg; CALCIUM 49mg; CARBOHYDRATE 19.9g; SODIUM 268mg; PROTEIN 7.9g; FIBER 2.2g

Chili-Lime Oven Roasted Corn on the Cobb

With summer here I have been trying to eat simpler and healthier. I needed a side dish for the tamales I was making (above) and with some suggestions from friends on the nest, I decided that I would make corn. I decided to oven roast the ears in their husks for more flavor. To add even more flavor I decided to make a spread them with a chili-lime and butter spread. I have never had corn prepared this way so I was really excited to see how it turned out. I loved the way the kitchen smelled with the corn roasting away in the oven.

After taking them out they were a little paler then I thought they should be. But after tasting (and brushing with the reserved butter) they were heaven. They chili-lime flavor was incredible, just as I was hoping.

Chili-Lime Oven Roasted Corn

2 Ears of corn

2 Tbs. unsalted butter

2 tsp. chili powder

juice of half a large lime or juice of one small whole lime

dash of salt and pepper

Preheat oven to 375

Peel husks away from corn and remove the silk. Replace husks and soak in cold water for 20 or so minutes. Remove corn from water and let excess drip off. Peel back husks. Melt butter and add the other spices. Whisk until combined. Brush butter mixture all over corn and return husks. I you can remove one long husk and tie it around to keep the husks close to the cobb. Put in a pyrex and roast in oven for 30 minutes. Serve with exess butter if needed.

Fish and Chips

A couple of weeks ago Chad and I had a casual dinner with some friends at a local restaurant/bar that was English pub themed. On the menu they had fish and chips, which Chad ordered. I forgot how much Chad liked this dish. I forget because Chad isn't a big seafood lover but he really likes cod fish, which is the typical fish used for fish & chips. I guess he likes this English dish because he had lived in England for a few years when he was younger. Or he just likes fried things. : - P

On my usual weekend trip to Trader Joe's I saw that they had some frozen cod fish for a resonable price. I decided to pick it up and make my husband happy with fish and chips at home.

I wanted to make this without any worries, so I looked for a recipe on Cook's Illustrated, a site I trust because I know their recipes have been tested. They haven't failed me yet, and their recipe for fish and chips was wonderful. I probably would add a little more of the spices to the batter only because I like spicy, but other than that this recipe is solid.

Fish & Chips

(CI)

3 pounds russet potatoes(about 4 large potatoes), peeled, ends and sides squared off, and cut lengthwise into 1/2 inch by 1/2-inch fries

3 quarts peanut oil (or canola oil), plus 1/4 additional cup
1 1/2 cups all-purpose flour
1/2 cup cornstarch
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika
1/8 teaspoon ground black pepper
Table salt

1 teaspoon baking powder
1 1/2 pounds 1-inch-thick cod fillet (or other thick white fish, such as hake or haddock) cut into eight 3-ounce pieces

1 1/2 cups beer (12 ounces), cold

1. Place cut fries in large microwaveable bowl, toss with 1/4 cup oil, and cover with plastic wrap. Microwave on high power until potatoes are partially translucent and pliable but still offer some resistance when pierced with tip of paring knife, 6 to 8 minutes, tossing them with rubber spatula halfway through cooking time. Carefully pull back plastic wrap from side farthest from you and drain potatoes into large mesh strainer set over sink. Rinse well under cold running water. Spread potatoes onto kitchen towels and pat dry. Let rest until room temperature, at least 10 minutes and up to 1 hour.

2. While fries cool, whisk flour, cornstarch, cayenne, paprika, pepper, and 2 teaspoons salt in large mixing bowl; transfer 3/4 cup of mixture to rimmed baking sheet. Add baking powder to bowl and whisk to combine.

3. In heavy-bottomed Dutch oven, heat 2 quarts oil over medium heat to 350 degrees. Add fries to hot oil and increase heat to high. Fry, stirring with mesh spider or slotted metal spoon, until potatoes turn light golden and just begin to brown at corners, 6 to 8 minutes. Transfer fries to thick paper bag or paper towels to drain.

4. Reduce heat to medium-high, add remaining quart of oil, and heat oil to 375 degrees. Meanwhile, thoroughly dry fish with paper towels and dredge each piece in flour mixture on baking sheet; transfer pieces to wire rack, shaking off excess flour. Add 1 1/4 cups beer to flour mixture in mixing bowl and stir until mixture is just combined (batter will be lumpy). Add remaining beer as needed, 1 tablespoon at a time, whisking after each addition, until batter falls from whisk in thin, steady stream and leaves faint trail across surface of batter. Using tongs, dip 1 piece fish in batter and let excess run off, shaking gently. Place battered fish back onto baking sheet with flour mixture and turn to coat both sides. Repeat with remaining fish, keeping pieces in single layer on baking sheet.

5. When oil reaches 375 degrees, increase heat to high and add battered fish to oil with tongs, gently shaking off excess flour. Fry, stirring occasionally, until golden brown, 7 to 8 minutes. Transfer fish to thick paper bag or paper towels to drain. Allow oil to return to 375 degrees.

6. Add all fries back to oil and fry until golden brown and crisp, 3 to 5 minutes. Transfer to fresh paper bag or paper towels to drain. Season fries with salt to taste and serve immediately with fish.

Baklawa

Oh Baklawa. One of those desserts you cannot just have a piece of. The delicious syrup over the buttery layers of phyllo stuffed with delicious nut meats. I used a basic recipe from my Baker's Odyssey cookbook, but I altered a bit to my liking. It only called for walnuts, but I used half walnut and half pistachio. I also used rose water instead of orange flower water since that is all I had.

Preperation is a bit tedious, I'll admit. But in the end, who cares? The delicious little bites of heaven make you quickly forget how long it took you to baste every sheet of that dough. I love how this recipe make a whole 9 x 13 pan. You will most definitely have a bunch leftover to feed your friends, or just nibble on during the week. This was the dessert I served for my Lebanese Cuisine for my lunch club. And yes ther is some leftover, which I'm sure won't last a couple more days. My menu for this little feast consisted of:

Hummus

Baba Ganoush

Tabouleh

Stuffed Grape leaves

Kibbee Sounieh (baked)

Spinach Fattayer (pies)

Yogurt

Toasted Pita

Baklawa

I was pleased how everything turned out. And I felt like I was back home in MI. Thanks to my Jiddy and Papa, for helping with the recipes. Mwah!

Baklawa

(a Bakers Odyssey, pg. 140)

Syrup:

3 cups sugar

2 cups water

2 Tbs. orange flower water ( I used Rose Water)

1 Tbs. lemon juice

Filling:

1 lb. walnuts ( I use half walnut, half pistachio)

1/2 cup sugar

1-2 Tbs. orange flower water (again I used rose)

1 lb. (one pkg.) phyllo dough thawed

3 sticks butter (clarified)

Combine the sugar and water in a sauce pan and bring to boil over med. heat. Cover and cook 3 minutes. Remove syrup and stir lemon juice and rose water in. Cover and refrigerate until completely cooled.

Filling:

Chop nuts, sugar and rose water in food processor until they are small pieces but not ground. refrigerate until ready to use.

Brush the bottom and sides of 9 X 13 pan with clarified butter

Lay one sheet down and fold over to fit if needed. brush lightly with butter. repeat until you have used one package of phyllo(usually a carton comes with two individually wrapped portions).

Take filling and spread evenly over phyllo. Repeat the layering process with the remaining phyllo.

When finished layering score phyllo length wise into 5 strips. Then cut diagonally in 6ths to make diamond shape. Use a sharper knife to cut all the way through after scoring.

Bake for 30 minutes at 350. After 30 minutes lower to 30 minutes and bake another 35-40 minutes. If it is starting to brown early cover with foil. Take out of oven and pour COLD syrup over hot baklawa (do not add hot syrup)

Before serving garish with crushed walnut or pistachio. Let sit a couple hours before serving.

Kibbee Mehlieh- Fried Kibbee Balls

Okay, so I'm not really sure how to spell the "fried" part in English, so I did the best I could phonetically. These are a special treat for me considering they are fried meat balls and I don't eat them very often. But if I ever have any kibbee nayi and stuffing left over from making a baked kibbee, I like to make a couple of them rather than throw away or freeze the leftovers. I made the baked kibbee for my lunch club and ended up with a bit of stuffing and nayi left over, so I decided to make these football shaped goodies. They are so tasty and crisp. Many Lebanese restaurants serve them as appetizers. So I usually order them. Hey, it's not very often I get them so I eat them when I can. : )

Basic Kibbee Nayi and Stuffing

Take about 2 Tbs. of kibbee and make a ball in your hand. Push your finger in the middle and make an indentation large enough to fit stuffing. Add some of the stuffing (hashwit). Close the ends into a point like a football. Cook in hot oil for a minute or two. Sahtein!

Moutabal Bathinjan- Baba Ganoush- Eggplant dip

Another favorite of mine. I love eggplant. Grilled, sauteed, broiled, fried, and made into a dip. this recipe is very similar to making a hummus, but instead the star ingredient is eggplant. Very easy to make and great to use as a spread on pita sandwiches, vegetables, or just scooping up with some great pita. You can play around with this recipe to your taste. I don't have very exact amounts because everytime I make this it varies. I'll post a general recipe, but make sure in between pulsing the mixture in the food processor you are tasting. Add as you go along, don't add all at once.

Moutabal Bathinajan- Baba Ganous

1 large eggplant pricked with a fork and leaf of stem removed (not the stem itself)

2 Tbs. tahini

1/4 cup lemon juice

salt

pepper

2 galic cloves halved

fresh chopped parsley for garnish

Heat oven to 400 degrees and while waiting to heat up line a baking pan with foil. Roast eggplant until skin is starting to blister. Turn every once in a while to avoid burning. this should take about 20-30 minutes depending on the size of the eggplant.

Remove the eggplant from oven an let cool. Halve the eggplant or remove skin and chop the flesh. transfer to a food processor and add a tbs. of tahini, couple tbs. of lemon juice, one garlic clove, salt and pepper. Process a minute and taste. Add to it as you see fit. Serve with toasted pitas, or however you wish.

Fattayer Sabanegh- Spinach Pies

Keeping to my "L" club theme of Lebanese cuisine, I decided to make another favorite. See, when I think of eating Lebanese food, I can't just have one meal. It needs to include all the mezze, or small dishes to go with it. I love these pies, the tang of the lemon in the spinach combined with the slight crunch of the pine nuts make them heavenly. Think of these as a Lebanese calzone, without cheese or tomato. Although, using this basic ajeen (dough) for a calzone might not be a bad idea.

Fatayer Sabanegh

Basic Ajeen (savory dough)

4-5 cups flour

1 package yeast

2 tsp. salt

2 tsp. sugar

1/3 cup warm water (100-110 degrees)

1/4 cup olive oil

1 1/2 cups water at room temp (use more if needed)

2 tsp. olive oil

3 Tbs. melted butter

Add yeast and sugar to a small bowl and pour in water and mix together. Wait about 10 minutes until yeast mixture starts to foam. In another large bowl add flour and mix in salt. Make a well and add olive oil and yeast mixture. Add remaining water and mix with a wooden spoon until loosely combined. transfer to a floured surface and knead the dough until elastic.

Put back into clean large bowl that has been oiled with the 2 tsp. of olive oil. Cover with plastic wrap, then a kitchen towel and let rise for about an hour or until double in size. When doubled, punch down and separate into balls a little smaller than a baseball. Set aside for 15 minutes and let rise slightly.

Filling:

3 boxes frozen spinach, (thaw and place in cheese cloth and squeeze as much juice as possible)

1 large onion finely chopped

2 garlic cloves minced

2 Tbs. sumac

2 tsp. salt

2 tsp. pepper

1/4 cup lemon juice

2 Tbs. olive oil

1/2 cup pine nuts

Heat a large skillet over med. heat. Add olive oil and let heat a couple minutes. Add onions and cook about 5 minutes. Add pine nuts and cook until toasted. Add the rest of the ingredients and cook about 5 minutes more. Set aside to cool.

Fill the pastry:

Take ball with floured hands and pat into a circle. Roll with rolling pin until fairly thin.

Add filling and pinch to make an isosceles triangle. Bake at 375 for 30 minutes. Brush with butter after 15 minutes to make it shine. Take a Tbs. or more of filling and put on top of dough. Since you are making a triangle I suggest you put the filling in the shape of a triangle as well. Pinch together to make an isosceles triangle and set aside and cover so they don't dry out.

Bake at 375 for 30 minutes. Brush with butter after 15 minutes to make it shine.

Warak Enab- Stuffed Grape Leaves

It was my turn to host lunch club so I thought I'd throw together a Lebanese feast. I started with the grape leaves, since they would take the most time (If you are making 50 that is).

I swear, I could eat these everyday. There is something about the flavor, and the size that makes me eat more than I should. But, I don't feel bad because they really are not that unhealthy. I like to eat them as is, others prefer to top with some type of yogurt sauce. Either way, they are a great snack, app, or meal in itself.

Warak Enab-Stuffed Grape leaves

50 + grape leaves stemmed and rinsed

1 lb. ground lamb or beef (lean)

1 1/2 cups long grain rice uncooked

2 tsp. allspice

salt and pepper

1 tsp. coriander

dash or two of garlic powder

2 Tbs. fresh chopped parsley

Juice of 2 lemons (or 1/4 cup)

1/2 cup lemon juice (for pot)

3 garlic cloves chopped (for pot)

2 lemons sliced (for bottom of pot)

2 Tbs. olive oil

water to cover leaves

heavy plate

bowl of water

After stemming leaves rinse well to remove the brine. Let dry. In the meantime, prepare the filling by adding meat, rice, allspice, coriander, garlic powder,parsley, juice of lemons, salt and pepper. Mix well using hands. Take about a Tbs. of meat filling and make a little cigar. Place at the bottom of leaf and roll up like a burrito.

To prepare the pot:

Add olive oil to a large heavy pot. Lay several grape leaves (I use the ones that are broken or torn badly) on the bottom, and lay the lemon slices on top.

Arrange grape leaves in a circular pattern and then alternate layers, seam side down. Do not put to close, or to far apart. Sprinkle chopped garlic between layers. Add water, place plate on top to weight the leaves down, and add a bowl of water on top of that to add even more weight. This will prevent the leaves from coming undone. Heat water to a boil, turn down heat and let simmer for 45 minute. Remove carefully with tongs and enjoy!

Elly's Soutzoukakia

Thanks to my Nestie friend and fellow food blogger Elly, I had a fabulous dinner tonight. I know the name isn't the easiest to pronounce (for us non Greeks that is) but it sure was easy enough to prepare. This dish provides all the comforts. Football shaped meat balls in tomato sauce spiced with cumin. The simple ingredients is what drew me to the recipe in the first place. Well, that and the mouth watering picture on her blog. I followed the recipe with some minor exceptions. I didn't have a 15oz can of the tomato sauce so I used 8oz tomato sauce and tomato paste. I also used beef broth + water (about a cup more ). And I used double the garlic and cumin. Hubby liked it as well. Definitely a meal I'll make again. Thanks Elly!

Elly's Soutzoukakia

(Elly says Opa!)

1 lb. ground beef1 small onion, finely minced or grated (reserve 2-3 Tbsp).

1 tsp. salt

1/2 tsp. dried oregano1 clove garlic, pressed

2 Tbsp. fresh parsley or 2 tsp. dried

1 egg1-2 Tbsp. bread crumbs (optional, my grandmas don't add them)

olive oil

1 large (15 oz.) can tomato sauce

1 can water

1 bay leaf

1/2 tsp. cumin

1 (good) pinch sugar

salt and pepper

corn starch slurry (optional)

Mix together the beef, onion, garlic, salt, oregano, parsley, egg, pepper to taste and breadcrumbs (if using). Form the mixture into elongaged oval-shaped meatballs.
Heat olive oil in a pan and pan-fry the meatballs until they are browned on all sides (you don't have to cook them through). Remove. You can probably bake the meatballs instead if you want, but simmer the sauce longer and maybe use a little beef broth in place of the water to add some depth to the sauce.

To the pan, add the 2-3 Tbsp onion (and more oil if necessary) and cook until translucent. Add the tomato sauce, water, bay leaf, cumin, sugar and salt and pepper to taste. Bring the mixture to a low boil and add the meatballs. Simmer about 10-15 minutes. If you want a thicker sauce, add a corn starch slurry at the end.
Serve over mashed potatoes or rice.

I had mine over rice and dh (plate above) had his over potatoes.

Kibbee Sounieh (Baked Kibbee)

So this was the star of our Lebanese feast tonight. To accompany it we had the hummus and tabouleh and I made some Lebanese rice and served it all with toasted pita bread. I have been craving kibbee for a month now, and kept putting it off. Since I was home all day I decided to make it tonight. Whenever I go to MI to visit my family, I always get to eat my favorite Lebanese foods. My Jiddy's wife LuLu (Sitti) is probably the best Lebanese chef I've ever met. She prepares food daily in a popular restaurant in St. Clair Shores Mi, so I am very lucky when she prepares it for me (us, the family loves it too!)

Here is a pic of my plate. That is the hummus in the background. I admit, I am stuffed!


This recipe is hers. I actually have it written down in a cookbook I recieved as a favor at my Aunt Monica's bridal shower. I am so happy to have it because omg, it is good stuff!
I used the food processor to make the meat nice and smooth, and I know others say to knead it. But her recipe said to use it so I did. I did knead however, when I added the bulgar. I also only used lamb for the stuffing as that is the only package Publix had left. The texture of the final product was perfect. It came out crispy on the top like I like it, and the stuffing was moist and delicious.

Kibbee Sounieh


For the Kibbee (Nayi- can be eaten raw)
1 large onion coarsley chopped
1 1/2 lbs. very lean ground lamb (or beef)
1 1/2 cups fine bulgar soaked in water for about 10 minutes (cover in about a cup of water)
1 tsp. salt
1 tsp. allspice

Place onions in food processor and process finely. Add meat to onions and process a couple more minutes. Water (approx. 1/2 cup) may be added to facilitate the mixing. Place mixture in a large bowl and add bulgar and seasonings. Knead mixture thoroughly with had which you can keep wet by dipping in cold water (so it won't stick).
Kibbee Nayi is served drizzled with olive oil, pita, and raw white onions.

Kibbe Stuffing (Hashwit)
1/2 cup pine nuts
2 Tbs. unsalted butter
1 lb. lean ground lamb or beef
1 large onion finely chopped
1/4 tsp. cinnamon
1 tsp. allspice
2 tsp. salt
2 Tbs. melted butter

Saute pine nuts and onions in butter. When pine nuts get toasted add meat. Cook until meat is browned all over. Keep warm.

Baked Kibbee (putting it all together)

Split Kibbee mixture (Nayi) into 2 halves. Spread the first half evenly in an 8x8 square pan greased with olive oil. Spread the stuffing evenly over the kibbee. On waxed paper spread the second half of kivvee with fingers to fit over mixture. Flip kibbee layer over top of the stuffing while matching edges. Remove wax paper and using fingers even out edges and surface of kibbee. Cut into diamonds (traditional) or squares. Make a hole in the midde and add butter over kibbee. Cook at 375 for 40-45 minutes.

Tabouleh

I could seriously eat this stuff all day. I just love the freshness of it and what is wonderful is that it is so good for you!

This is great on it's own, scooped up with pita, in a sandwich, however you choose to eat tabouli is up to you. I made this to add to our Lebanese feast tonight. I don't even care that Chad won't touch it. More for me! This is another dish that is not time consuming. The hardest part is chopping, and I can get that done in under 10 minutes. : )

Tabouli

1 bunch curly parsley finely chopped

1/4 cup chopped mint

1 cup tomatoes chopped (I used grape but any variety will do)

1/2 cup chopped purple onion

1/2 cup cucumber finely chopped (I omitted tonight because I didn't have any on hand)

1 cup fine burgul wheat (#1 is a good grind for this)

3/4 cup water

Juice from 1-2 lemons

2-4 Tbs. good olive oil

1 tsp. salt

Put burgul in a bowl and cover with water. Let sit about 10 minutes until water is absorbed. In the meantime chop all veggies and put in a bowl. Add burgul to bowl and toss until evenly distributed. Add lemon, olive oil and salt and mix. Put in fridge for 15 minutes to chill, or serve immediately.

Hummus

Nothing beats the flavor of hummus. So satisfying on a pita, or just about anything. It is rather simple and quick to make to. I used my standby recipe, the one I got from my step grandmother or Sitti. Chad made this tonight. Thank God. I had so much working in the kitchen that him helping me out was a blessing. This is one of his favorite dishes to make so I knew I could count on him to help out.

I made this to go with my Lebanese themed dinner tonight, and it was a great addition. I'm glad I have leftovers, it will make a nice addition to my lunch tomorrow as well.

Hummus

1 can garbanzo beans (drained juice reserved)

2 Tbs. Tahini (sesame paste, add as you go tasting while processing)

Juice of one lemon (again, add as you go)

2 garlic cloves coarsely

pinch of salt

Put ingredients into food processor and process until smooth, you may need to add some of the reserved juice to get it to a smooth consistancy. I usually need to add 1/4 cup. You don't want it runny, so be careful how much you add. To serve put in a shallow bowl or plate and run you spoon around the interior about 2 inches from the edge. Drizzle good olive oil in the groove you have created and sprinke paprika all over. Serve with toasted pita chips or what ever you please.

Colcannon

I've never heard of this recipe before. Don't know why, but I guess I never looked for Irish inspired foods as much as I have this past week. I knew I wanted to make a brisket for St. Patty's as well as cabbage but since Chad wouldn't eat cabbage on its own, I needed something else. When I came upon this recipe on various sites, I thought this would be a perfect way to introduce Chad to cabbage. I love the stuff and can eat it prepared almost any way (no Kim Chi for me), but combined with potatoes seemed like a winner here.

I sauteed the cabbage on it's own, and cooked the thick cut bacon separately as well. In the end I just combined everything together. Very tasty, and Chad was impressed too. : )

Happy St. Patrick's Day!

Colcannon

5 medium potatoes cut into large chunks (jackets on)

2 cups cabbage shredded

1/2 cup yellow onion diced

3 garlic cloves minced

3 slices thick cut bacon cooked and chopped

3 Tbs. unsalted butter divided

1/2 cup half and half

Salt and Pepper to taste

In a large pot add potatoes and cover with water. Bring to a boil over high heat and boil for 15 minutes or until tender. Meanwhile heat 1 1/2 tbs. butter over med. high heat in a medium sized skillet. Add onions and cabbage and cook 10 minutes until cabbage is wilted and onions are beginning to caramelize. Add Garlic and cook about 5 minutes more. While the cabbage is cooking put bacon on small baking sheet covered with foil and cook in oven until crispy (about 15 minutes).

When Potatoes are fork tender drain and return to pot. Add half and half, the rest of the butter salt and pepper. Add the cabbage mixture, and chopped bacon and mix well.

Guinness Braised Brisket

To honor St. Pattys day I thought I'd make a brisket. But to go a step further I decided to braise it in Guiness and Irish whiskey (I got this idea from the FN). After browsing a few recipes, I decided to not follow one but go at in on my own. It was so hard to wait for this. Chad and I were starving by the time dinner was ready, it took about 3 hours for this 2.45lb brisket to get nice and tender. It was well worth the wait, but I wouldn't classify this as a weeknight meal unless you don't mind eating a little later (we like to eat at 7ish).

I made a simple gravy with the pan drippings and a flour and water slurry. It made a great addition to the whole dish.

Guiness Braised Brisket

1 2-3 lb brisket

flour for dredging

salt and pepper for seasoning the meat

1 Tbs. canola oil

1 onion chopped coarsly

5 garlic cloves smashed

3 medium carrots peeled and roughly chopped.

1 sprig rosemary

2 tsp. whole allspice

2 tsp. caraway seeds

2 bottles guiness

1/3 cup Irish Whiskey

Salt and pepper for seasoning

Preheat oven to 325

Bring brisket to room temperature and season liberally with salt and pepper. Dredge in flour and shake off excess. Heat oil in a large cast iron skillet (or dutch oven) over med. high heat. Sear meat on both sides 4-5 minutes each until you get a nice brown crust. Add beer and whiskey (stand back when you do this) and the rest of the ingredients except carrots. Bring to a simmer cover tightly and put in oven for 2 1/2-3 1/2 hours, or until tender (add carrots the last 45 minutes). Take brisket out of pan and let rest covered with foil for 10 minutes.

To make the pan gravy:

Heat remains in the pan over low heat and bring to a simmer. Add 1/2 cup water and a flour and water slurry. Stir vigorously with a whisk until it all comes together and continue to simmer for a few minutes longer. Spoon over sliced brisket.

Fakes Me Ryzi/Greek Lentils and Rice

To go along with the Greek theme tonight, I browsed around looking for a side dish. I came across this recipe. Because Chad and I love lentils, I decided to give it a go. It was very simple, but I did change the recipe up a bit. I really liked the flavor of this dish, and I will probably make it again, but I think next time I may make it a one pot meal by adding some meat or even shrimp. My modifications are in orange.

Fakes Me Ryzi

2 cups of dried small brown lentils
sea salt
8 cups of water (I used fresh home made turkey stock so I omitted the water and bouillion.)
1 small vegetable bouillon cube

1 cup of long grain rice
1 large carrot, grated
1 large onion, finely chopped
2 cloves of garlic, finely chopped
1 1/2 cups of unseasoned tomato sauce or 3 tablespoons of tomato paste dissolved in 1 1/4 cups of water
1 sprig of fresh rosemary (or 1 bay leaf, or 1 sprig of fresh oregano)
1/4 teaspoon of freshly ground pepper
1/4 cup of olive oil (optional)

Rinse lentils under running water. Place in a large pot with plenty of cold salted water and boil over high heat for 10 minutes. Drain and discard water.
Heat 2 tablespoons of olive oil in a large pot. Add onions and shredded carrots and cook until onions are soft. Add garlic, pepper and 2 sprigs of fresh oregano and saute a few minutes longer. Add stock and tomato sauce and bring to a boil. Add rice, lentils and salt to pot and simmer 20 minutes.

Greek Pitas

These pitas were so delicious, and perfect recipe for use of the ground chuck I had in the fridge. I originally had no idea what to do with the meat. I didn't want to make some of the same old recipes that I have. So I went to where I usually go when I need some inspiration for a recipe, Cooks Illustrated.

I always find what I'm looking for on that site. The best part is these recipes are tested to ensure the a fool proof end product.

The recipe was relatively quick to make once the yogurt for the tzatziki had been drained. I think I may omit the oil for the frying next time though, my meat had enough fat rendered in the pan that it didn't really need the additional Tbs. of oil.

I cut up some tomatoes, shredded some lettuce, added some fabulous feta cheese, and stuffed all of it in the toasted pita, and enjoyed a very nice Greek sandwich.

Greek Pita

For Tzatziki Sauce

1 cup plain whole-milk yogurt ( I used lowfat)
1/2 medium cucumber , peeled, seeded, and diced fine (about 1/2 cup)
3/8 teaspoon table salt
1 tablespoon fresh lemon juice
1 small garlic clove , minced or pressed through a garlic press (about 1/2 teaspoon)
1 tablespoon finely chopped fresh mint leaves or dill

For Beef Patties
4 (8-inch) pita breads (see note above)
1/2 medium onion , chopped coarse (about 3/4 cup)
1 tablespoon fresh lemon juice
1/2 teaspoon table salt
1/4 teaspoon ground black pepper
2 tablespoons minced fresh oregano leaves
3 medium garlic cloves , minced or pressed through a garlic press (about 3 teaspoons)
1 pound 80 percent lean ground chuck
1 tablespoon vegetable oil

1. For the Tzatziki Sauce: Line fine-mesh strainer set over deep container or bowl with 3 paper coffee filters or triple layer of paper towels. Spoon yogurt into lined strainer, cover, and refrigerate for 30 minutes.

2. Meanwhile, combine cucumber, 1/8 teaspoon salt, and lemon juice in colander set over bowl and let stand 30 minutes.

3. Discard drained liquid from yogurt. Combine thickened yogurt, drained cucumber, remaining 1/4 teaspoon salt, garlic, and mint in clean bowl.

4. For the Patties: Adjust oven rack to middle position and heat oven to 350 degrees. Cut top quarter off each pita bread. Tear quarters into 1-inch pieces. (You should have 3/4 cup pita pieces.) Stack pitas and tightly wrap with aluminum foil. Process onion, lemon juice, salt, pepper, oregano, garlic, and pita bread pieces in food processor until smooth paste forms, about 30 seconds. Transfer onion mixture to large bowl; add beef and gently mix with hands until thoroughly combined. Divide mixture into 12 equal pieces and roll into balls. Gently flatten balls into round disks, about 1/2 inch thick and 2 1/2 inches in diameter.

5. Place foil-wrapped pitas directly on oven rack and heat for 10 minutes. Meanwhile, heat oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add patties and cook until well browned and crust forms, 3 to 4 minutes. Flip patties, reduce heat to medium, and cook until well browned and crust forms on second side, about 5 minutes longer. (See below for tips on flipping patties.) Transfer patties to paper towel-lined plate.

6. Using soup spoon, spread 1/4 cup Tzatziki Sauce inside each pita. Divide patties evenly among pitas; top each sandwich with tomato slices, 1/2 cup shredded lettuce, and 2 tablespoons feta. Serve immediately.

Curried Turkey with Vegetables and Almonds

After a lovely Thanksgiving dinner yesterday at my mom's house there was quite a bit of turkey leftover. Knowing I absolutely love turkey, she bagged about 2 lbs. of it for me to take home.

Why, you ask, were we celebrating Thanksgiving in March? Well, my bday was March 2nd and because I celebrated in Nola that weekend, my family ended up celebrating it last night.

Still confused?

Whenever one of her children has a bday she makes them a birthday meal and invites family and friends over to celebrate. Whatever we want she'll make. My yearly request is to have TG dinner with all the fixen's. I love turkey and don't get to eat it that often (besides having it in a sandwich) so I figured this is one way to get the delicious roasted bird on a day that isn't realated to the pilgrims and the Mayflower.

I was going to have chicken tonight, but decided that using the turkey was a more economical choice since it probably won't be as good tomorrow. Chad was in the mood for curry so I decided to make it into a curry dish. I added some frozen veggies that I had on had and toasted up some almonds to throw in as well. Very quick and simple meal, but with a ton of flavor.

Curried Turkey with Vegetables and Almonds

1 lb. cooked turkey (or chicken)

2 Tbs. unsalted butter

1 onion diced

3 garlic cloves minced

1 Tbs. of each: curry powder, gharam masala, chili powder

2 bay leaves

2 tsp. fresh grated ginger

1-2 Tbs. lemon juice

1 8oz. can tomato sauce

1 cup. plain lowfat yogurt

1/2 cup half and half

1/2 cup toasted sliced almonds

1 cup frozen veggies of your choice (I had a pea, carrot, green bean and corn blend)

Heat butter in a large skillet over med. high heat. Add onions and cook until soft and transluscent. Add garlic and cook a minute longer. Add bay leaves, ginger and spices and lemon juice. Stir to combine cooking for about a minute. Add the tomato sauce, yogurt and half and half stirring to combine. Add turkey and simmer about 15 minutes over low heat. Add toasted almonds and veggies and cook 5 minutes more. Serve over rice and garnish with fresh parsley.