Tuesday, February 28, 2012
2 tb. Olive oil
2 tb. Butter
4 scallions, finely minced
1 ½ pounds boneless skinless chicken breasts
Cut into 1 in. pieces
1 tsp. sumac
½ tsp. ground cardamom
¼ tsp. allspice
1 tsp. cinnamon
1/2 tsp salt
¼ tsp. ground pepper
4 whole pockets breads cut in half to form 8 pockets
Preheat oven to 350 degrees. In a large heavy skillet, heat the oil and butter over med. heat.
Add the scallions and cook until soft but not browned. Add the pieces of chicken and sprinkle with
The spices, salt and pepper. Cook, stirring often for about for about 15 min. until the chicken
Is tender but juicy. Taste and adjust seasonings as desired. Fill each pita halfway with the chicken
Mixture, wrap each with foil and heat in the oven for 10 min. unwrap and top with a dollop of Greek yogurt and sprinkle with sumac. Serve while hot.
Thursday, February 23, 2012
1- cup Cherry tomatoes cut in half
½ - cup Goat cheese crumbles
1/3 cup chopped walnuts
1 shallot, peeled and roughly chopped
1/2 tablespoon dried basil leaves
1/4 cup balsamic vinegar
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 cup olive oil
Put the shallot and basil into the bowl of a food processor fitted with a metal blade. Pulse until the shallot is finely chopped. Add the balsamic, sugar, salt and pepper and pulse again. With the machine running, add the olive oil in a steady stream through the feed tube. Pour the vinaigrette into a small bowl and serve.
Toss the greens together with just enough vinaigrette to coat, about 1/2 cup. Place them in a decorative bowl and top with the cherry tomatoes and Walnuts and goat cheese. Serve the remaining vinaigrette on the side.
Monday, February 13, 2012
|2 scoops of vanilla ice cream drizzle with 1/2 tbls. of tahini and 2 tablespoons of honey sprinkle with granola & serve|
|Granola as it looks right out the oven.|
2 1/2 cups of old fashioned oats
1/3 cup maple syrup
1/4 cup tahini
2/3 cup pepitas (pumpkin seeds) unsalted
2/3 cup sliced almonds
2/3 cup chopped pecans
2/3 cup raisins or cranberries or mix together both
1 tablespoon ginger powder
1 teaspoon cinnamon
Preheat oven to 325°. Place Parchment paper on a baking sheet
1) In a small bowl, mix with a fork syrup, tahini, and cinnamon until incorporated. In a large bowl, mix all remaining ingredients until well-distributed.
2) Drizzle the syrup-tahini mixture overtop, stirring with a fork until all dry bits are at least slightly wet and clumps have started to form.
3) Spread granola on a large baking sheet lined with a parchment paper in a thin layer and bake at 325 for 10-12 minutes.
4) Remove from oven, stir with a fork to move pieces from edge to center and from top to bottom. Make sure pieces that have started to brown are in the center and well-surrounded.
5) Return to oven and bake 10-12 more minutes, until golden brown throughout. Granola will not be crunchy when it leaves the oven; don’t worry — it’ll crisp up as it cools. Once cool, transfer to air-tight container; granola will keep this way for up to 1 month.
* To make the Ice Cream sundae...
2 scoops of vanilla ice cream drizzle with 1/2 tbls. of tahini and 2 tablespoons of honey sprinkle with granola & serve
Wednesday, February 1, 2012
1 pd. bag of dried 15 bean mix. Soaked overnight and rinsed
1 pound of ground meat browned( I used turkey)
1 med. yellow onion diced
2 16 oz.- cans Fire roasted tomatoes ( do not drain)
1 -32 oz. container chicken broth
½ cup diced bell pepper
1/2 tsp. sage
¼ tsp. black pepper
½ tsp. Thyme
Pinch of salt
Soak beans over night and rinse and drain and put in the crock pot. Brown the meat in a skillet and add to the beans. Add diced onion, 2 cans of fire Roasted tomatoes with the juice, all the chicken broth, diced bell pepper, sage, pepper , thyme, and salt also in the crock pot, stir and cook on high and are simmering for 3 hours or until beans are tender, you can water if needed.