Israeli Stuffed Peppers

3 -  1 of each color, red,  yellow,  orange bell peppers

1  -  zucchini grated

1 -  large onion chopped

1 -  tablespoon of garlic

1 -  teaspoon of thyme

1 -  teaspoon rosemary

1 ½-  teaspoons of mint

¼ - teaspoon of Baharat

8 ounces of ground lamb

1 cup of Israeli couscous-

4 - tablespoons of lemon juice

1 2/3 cups of chicken stock

Olive oil
Salt
1 - 4 ounce container of plain Greek yogurt
1/2 cup chopped Parsley

Slice the peppers in half lengthwise through the stems and remove the seeds. Place the peppers cut side down in a baking dish with a little bit of olive oil  and bake at 450 for about 15 minutes until they are lightly browned and  tender.  Then flip them over and leave in the dish.
    While the peppers are cooking start your filling by browning the onions,  after onions are slightly browned add in the garlic and herbs and stir for a minute or two,  add in the lamb and 3 tablespoons of lemon juice, cook the lamb until it is brown and crumbly.

Pour in the chicken stock, 1 tablespoon of lemon juice and the couscous, bring to a boil and cover until the couscous is tender and most of the liquid has evaporated.  Then stir in the grated Zucchini and cover and simmer for another 5 min. Add a drizzle of olive oil if needed,  salt  to taste.  Combine the couscous and the lamb mixture together. Fill the peppers with about 2/3 cup of the lamb mixture put back In the oven for another 5 to 10 minutes.  Top with a tablespoon of yogurt and a little bit of mint and serve.

Pecorino Romano and Leek pasta

3 Tbs. butter
2 large leeks thinly sliced
1 pound  box Penne pasta
½ pint of heavy whipping cream
1 cup grated Pecorino Romano cheese
11/2 cup of Cherry tomatoes cut in half
3 handfuls of Fresh baby spinach
1 tsp. olive oil


Melt  the butter with the olive oil in a large pan, put in the sliced leeks ,cover and cook on a low heat, stirring occasionally for about 10 minutes.

While the leeks are cooking, boil the penne pasta in salted water according to the box directions.   Meanwhile add the whipping cream to  the leeks and add ¾ of the cheese. Stir well until the cheese melts. Take off the heat.

Drain the pasta and put  into the leeks and sauce  mixture and stir  until the pasta is coasted . Stir in the spinach a big handful at a time until it is  slightly wilted. Take off the heat and stir in the tomatoes  and  put in a serving bowl and sprinkle with remaining cheese.

Asiago Cheese Bread

Asiago Cheese Bread

Makes 2 loaves
I use a bread machine to make the dough

¾ cup hot water
¾ cup  cold buttermilk
4 1/2 tbs. sugar
1 ¾ tsp. yeast
4 cups bread flour
2 tsp. salt
2 tbs. melted butter
3 tbs. of Potato powder  or instant potatoes
1 ½ cup  of shredded Asiago cheese


 I set  my bread machine on the dough  cycle. Then put in water and the milk and add sugar, potato powder and yeast  and start the machine. Add 2cups of flour, salt ,butter and then the  remaining flour and 1 cup of the Asiago cheese. 

Watch the dough ball. It should be firm  and  satiny, if  it look dry add more water a little at a time or if  it looks  to moist and not forming a ball add more flour a little at a time. The dough should rise nicely.

Once the cycle is completed and the dough has risen take it out of the machine and divide and put it into 2 greased bread pans, put in a warm area  and let the bread dough double in size before baking  then sprinkle the remaining Asiago cheese on top and bake at 350 degrees for about 30 min. or until golden brown on top.

Sicilian Asparagus Pizza

Makes 2 - 14 in. pizzas 

Sicilian Tomato Sauce   

3 tbsp olive oil
1 onion, chopped
2 tbsp jar chopped garlic
1(28-oz) can crushed tomatoes Puree)
4 Roma tomatoes diced
2 tbsp dried parsley
1 tbsp ground rosemary
Salt and pepper to taste  

heat 3 tbsp olive oil on medium-high heat. Add onion, garlic  and saute until onion begins to brown. Add tomatoes and puree and rosemary. Stir well and bring to a boil. Reduce heat to low and let Simmer 45 minutes.
After 45 minutes, add parsley  cook 15 minutes more.




Pizza Dough
Ingredients
1 3/4 cup warm water
1 (1/4-ounce) package active dry yeast (recommended: RapidRise)
2 teaspoons salt
4 1/2 to 5 cups bread flour
3 tablespoons olive oil, plus more for bowl
Directions.
Measure out 1 3/4 cups warm water (it should be pleasantly warm on your wrist). Sprinkle the yeast on top of the water and allow it to activate, about 10 minutes.
Put the salt and 2 cups of the flour into a food processor . Pulse 5 times to blend. Pour in the yeast and water and pulse 5 times. Add the olive oil. Add the remaining flour 1 cup at a time, pulsing and scraping the sides of the bowl until well blended. As soon as the mixture is combined, dump it out onto a well-floured board and knead for 15 turns, until the dough is smooth and elastic.
Place the dough in a greased bowl and turn to coat all sides. Cover with plastic wrap . Allow the dough to rise in a warm place for about 45 minutes, until doubled in size, then punch it down. Divide it in half; each half will make 1 (14-inch) pizza.
Place on a cornmeal-dusted pizza pan . Roll up edge slightly to create a ridge around the pizza pan.


Pizza topping
1 pound thin asparagus
3 tbls. Grated parmesan
1 pound grated mozzarella

Cut off the ends of the asparagus and discard.  Cut the asparagus in to 3 in. pieces. Bring a kettle of water to a boil and add 1 tbls. of olive oil. Blanch the asparagus 3 min. and drain, rinse with cold water to stop the cooking process and drain well.
 With the pizza rolled and placed on the pizza pan, spread the Sicilian sauce  on each pizza, top with the asparagus and the mozzarella . Sprinkle with the parmesan  and a sprinkle of black pepper.

Bake at 450 degrees oven for 12 min. or until bubbly and golden brown.

Summer Squash Gratin

2 large zucchini  sliced

2 large yellow squash  sliced

1 medium onion  sliced

½ cup of bread crumbs

1/3 cup grated Parmesan cheese

1 tsp dried thyme

½ tsp dried oregano

½ tsp salt

¼  tsp pepper

3 tbs. Olive oil
Preheat oven to 350 degrees and brush a 9 x 11 glass baking dish with oil.

 Slice zucchini, squash and onion  and set aside. Mix together bread crumbs, Parmesan, thyme, oregano, and salt and pepper.     Make 1 layer of the zucchini and the squash in the casserole dish and drizzle with Olive Oil . And sprinkle with  1 tbs. of the  bread crumb mixture.  Add 1 more layer  of the zucchini, squash, oil and crumb mixture, then add the onion slices over top and add 1 final layer of the zucchini, squash, oil and crumb mixture.  Cover with foil and bake until tender about 1 hour.  Uncover and top with remaining bread crumb  mixture, you  can add a little more cheese if desired and bake about 10 - 15 minutes more until crispy on the edges and golden brown on the top  and serve.                                                                         

Chicken Curry

slow cooker  recipe

Ingredients

3 tbs. flour
3 tbs. curry powder
1 1/2 tsp. ground cumin
1 tsp. salt
6 boneless skinless chicken thighs cut into chunks
3 peeled potatoes cut into chunks
4 carrots bias sliced
1 golden delicious apple peeled and  chopped
1 med. yellow onion chopped
2 cloves minced garlic
1 serrano pepper seeded and finely chopped
1 tsp. chicken bouillon
½ cup water
1 13 ½ ounce can of coconut milk
½ cup golden raisins

Directions
In a large ziplock bag combine flour, curry powder, cumin and salt. Add chicken, seal and shake.

In a 3 1/2 or 4 quart slow cooker combine potatoes, carrots, apple, garlic, Serrano  pepper and chicken  bouillon. Top with chicken. Pour water over the chicken  mixture.

Cook  on high heat setting for 3-4 hours.

Stir the  coconut milk into the chicken mixture and add the raisins. Cover and cook for 30 more minutes.

Serve over Basmati rice.

Cardamom Apple mini cakes

Ingredients

2 ¼ flour
1 tsp. baking soda
½ tsp. salt
1 tsp. ground cardamom
2 eggs
1 ½ cup sugar
1 cup natural  applesauce
1 ½ tsp. vanilla
½ cup melted butter
½ cup buttermilk
3 peeled  and chopped golden delicious apples

Glaze

1 ½ cups confectioners sugar
1 tblsp. melted butter
3 tblsp. Apple juice
¼ tsp. cinnamon
Preheat oven to 350 degrees.  Butter and flour  mini bundt cake pan ( makes 6 cakes at a time) Using this pan it make 12 mini cakes, you could use 2   12- cupcake pan and it would make 24 cupcakes.


Sift the flour, baking soda, salt and cardamom together and set aside.

Beat the eggs and sugar together, using a mixer on med. high speed, until the mixture forms a thick ribbon when the beaters are lifted from the bowl.  Reduce the speed to low and mix in the vanilla and applesauce. Add ½ cup melted butter, ½ buttermilk and beat until combined. Gradually add the flour mixture and mix until smooth.
 Fold in the apples and put about a 1/2 cup  of batter in each mold. Bake for about 20- 25  minutes or until a toothpick comes out clean.

Cool for about 5 minutes and unmold the cakes and cool completely.

Glaze

Stir the remaining melted butter, confectioner sugar , cinnamon and the  apple juice together in a med. Bowl until smooth and drizzle  over the cooled cakes, let the glaze set before serving.

Layered Tuna Salad

1 ½  cup shredded mild cheddar cheese
1 ½ cups mayonnaise ( mayo. with  Olive oil is even better)
1 small bag frozen peas
2 - 6.5 ounce cans albacore tuna drained
4 Roma tomatoes  diced
1 English cucumber sliced
2 cups cooked elbow macaroni
4 green onions sliced
2 tsp. Dijon mustard
2 cups chopped fresh baby spinach
1 tsp. dill

In  a small bowl, add the drained tuna and the dill and mix.


Cook the  pasta, drain and cool.

In a very large bowl( a large  mixing bowl works well, this is a big salad.) create layers, put in the chopped spinach, then add the pasta, then the diced cucumber, then the diced tomato.  Next add the tuna dill mixture, then the frozen peas.

In a small bowl add  the mayo. chopped green onion and Dijon and mix, spread over top of the peas and make sure it goes to the edges, this seals in the flavor. Then top it with shredded cheese.

Cover with plastic wrap, and refrigerate over night.

Spinach Tortellini with Basil Walnut Pesto

¼ cup chopped walnuts
1 tblsp. Chopped garlic
1 tsp. salt
1 tsp. pepper
1 ½ cup olive oil
½ cup grated parmesan
1 20 oz. Buitoni mixed cheese  tortellini
1 cup of chopped baby spinach
1 cup fresh basil  leaves packed

To make the pesto…

Place the walnuts and garlic in  a food processor for 30 sec. and add the basil, salt and pepper with food processor  running, slowly pour  in the olive oil and process until the pesto is thoroughly pureed. Then add the parmesan and puree for a minute. Put the pesto in a bowl and set aside.


Bring a large pot of water to boil and cook the tortellini according to the package. And drain when its cooked and put in a serving bowl.
Add the pesto to the  tortellini and mix thoroughly and then add the fresh chopped spinach, toss around till the spinach becomes wilted, drizzle the tortellini with a bit of olive oil and sprinkle with  parmesan and serve warm.

Tuscan Tuna Bread Salad

¾ cup cherry tomatoes halved

1 -15 oz can of cannellini beans  rinsed  drained and rinsed

1 can of tuna drained

½ long baguette cut into cubes

 1 shallot diced

2 teaspoons Dijon mustard

1 tablespoon  balsamic vinegar

4 tablespoons olive oil

Salt and pepper

2 tablespoons of dried basil

Put the tuna, tomatoes, shallots, beans and bread in  a medium or large bowl and mix, in a separate bowl wisk together mustard, vinegar, olive oil, basil, and salt and pepper. Pour over other ingredients and mix well. Serve at room temperature . Serve over chopped Romain lettuce and fruit.

Vinaigrette and Salad dressing recipes

Italian Vinaigrette

¾ cup extra virgin olive oil
¼ cup white wine vinegar
½ tsp minced garlic
½ tsp. dried oregano
1 tsp. chopped parsley
Salt and pepper to taste

Place all ingredients in a blender and mix for about 10 seconds or until fully combined.
  Transfer to a glass bowl and let stand for 30 min. to let the flavors meld. Give the dressing a good whisk before serving.

Makes 1 cup of dressing

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Lemon  and Olive Oil Dressing

1 tsp. Dijon mustard
2 tblsp. Orange juice
2 tblsp. Lemon juice
4 tblsp. Olive Oil
Salt and Pepper

Mix together Dijon, juices, salt and pepper with a whisk.

Slowly add in Olive oil, continually whisking. Drizzle over salad and serve.
You can store in the refrigerator up to a week. Just whisk before serving.




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Basic Red Wine Vinaigrette


½ cup- Red Wine vinegar                                                                       1-tsp.salt                                                                                                                      
1 ½ cups -  Olive Oil
¼  tsp.- pepper

In a bowl, combine vinegar, salt, pepper, and oil. Mix thoroughly.

Makes 2 cups.

Great on Salad or deli style sandwiches.

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Pastisio

Greek Lasagna


Ingredients…
Salt and pepper
1 pound Penne pasta cooked and drained
2 pounds ground turkey
1 large onion diced
1  12oz. can of tomato paste
½ tsp. cinnamon
2 tsp. Greek oregano
3 tsp. minced garlic
6 tbsp. butter
½ cup all-purpose flour
3 cups milk
1 cup of shredded Parmesan cheese
1 cup plain Greek Yogurt   

Directions…
Make the meat sauce first..
In a large sauce pan over med  heat cook turkey and breaking it apart  with a wood spoon so it is crumbly and cook till it is done. Add onions, cook stirring occasionally until translucent. Drain the meat and onion mixture in a colander and return to the pan.
  Stir in tomato paste, cinnamon, garlic, oregano and 2 cups of water, simmer stirring occasionally until thickened, 15-20 minutes. Season with salt and pepper.

Cook the Penne pasta, drain and reserve. Preheat the oven to 375 degrees

To make the Béchamel (cheese ) sauce…
In a med. sauce pan, melt butter then add the flour in slowly over med. heat whisking till thick and slowly add the  milk until incorporated, about 30   seconds. Cook whisking often until mixture is thick and bubbly and coats the back of a wooden spoon. 6-8 minutes. Stir in the Parmesan and Greek yogurt.

Stir the pasta and the meat sauce together and transfer to a 9 x 11 baking dish. Pour the cheese sauce over the top and smoothing with the back of a spoon until level.  Bake until browned in spots 35-40 minutes. Remove from oven , let cool 15 minutes  before serving.

Roasted Parmesan Asparagus

1 pound fresh Asparagus
1 tblsp. Olive oil
1 pinch of salt
¼ tsp. ground pepper
½ cup grated Parmesan

Preheat oven to 400 degrees

Trim about 2 inches off the bottom of the Asparagus.
Lay them in a baking sheet in a single layer and drizzle with olive oil.
Sprinkle with salt and pepper. Roast for 15 minutes. Sprinkle with Parmesan and return to the oven for about 5 minutes more.  Serve

Classic Tzatziki

A Traditional Greek dip

Ingredients

1 cup grated seeded peeled cucumber
1 pinch of salt
1 cup plain Greek yogurt
1 tbls. chopped mint
2 tsp. chopped dill
2 tsp. lemon juice
 2 garlic cloves minced

 Place grated cucumber on several layers of paper towels and sprinkle with a pinch of salt. And let sit for 30 minutes.

 In a bowl combine cucumbers, yogurt and remaining ingredients, stirring until blended.  Top with a sprinkle of mint and  refrigerate at least 1 hour before serving.

Leek and Garlic Fritters

4 cups cleaned thinly sliced leeks
1 tbls. Olive oil
3 gloves minced garlic
1 tbls. Chopped parsley
3 eggs, beaten
2 tbls. All purpose flour
Salt and pepper to taste

-Olive oil for frying

Rinse and drain the sliced Leeks.

Mix together Leeks, Olive oil, Garlic, Parsley, eggs, flour, and salt and pepper together.

Heat oil in a large frying pan. Measure out 1/3 cup  fritter mixture and add to the hot pan, flatten one side slightly and fry over med. until golden brown. Only do a few fritters at a time to leave room to flip them.  Add more oil if needed. Remove and drain on paper towels, and serve hot.

* I serve mine with Yogurt Cucumber dip*

Sumac Marinated Chicken Thighs

Marinade

½ cup  Olive Oil
2 tbls. Sumac
Salt  and black pepper

Place 6 boneless skinless chicken thighs in a gallon size ziplock bag and add marinade and put refrigerator over night.


Preheat oven to 400 degrees and place chicken on a baking sheet and bake for 30 minutes or until done.


* Sumac - Sumac is considered essential for cooking in much of the Middle East; Sumac has a very nice, fruity-tart flavor which is not quite as overpowering as lemon. Flakes from the berry are a lovely, deep red color which makes a very attractive garnish.
Sumac can be purchased from the
Spice house  http://www.thespicehouse.com/spices/powdered-sumac

Beef Kabobs

Makes 10 Kabobs

1 pound ground beef
½ cup of chopped parsley
1 med. onion finely chopped
1 tsp. baking soda
4 garlic cloves minced
1 tsp salt
1 tsp ground black pepper
½ tsp cumin
¼ tsp cinnamon


Mix all the  ingredients, except the beef.
Add the beef and mix again.
Divide the beef mixture into 10 even portions and roll each into a long round shape.

Fry the Kabobs in a sauce pan with a little olive oil, turning the beef until it is nicely cooked. Approx. 5 min. on each side or until the Kabobs are cooked through.

Chicken Pepperonata

Ingredients

8  boneless skinless Chicken thighs

2 Tbs. Whole Wheat  flour

Olive oil

1 small Onion sliced thinly

1 Tsp. minced Garlic

1 each large Red, Yellow and Orange Bell Peppers, seeded and  thinly sliced.

1-14 ounce can of chopped Tomatoes  ( do not drain the Tomatoes)

1 Tbs. chopped  Greek Oregano

½ cup  of water

Salt and Pepper



How to make

Toss the  chicken in the flour

Heat the oil in a pan and  fry the chicken quickly until lightly browned and remove  from the pan.

Add the onion  and peppers to the pan  used for the chicken and gently  saute until soft.

Add  garlic, tomatoes and oregano and water and bring to a boil stirring

Arrange the chicken on top of the vegetables . Season well with salt and pepper, then cover the pan tightly. Simmer for 25 minutes or until chicken is completely cooked through and tender.  Serve over cooked  Basmati Rice.