Middle Eastern Influenced Meal

Middle Eastern Influence.  Lately I've been craving the food from Cafe Instanbul....a local restaurant that has delicious Turkish Cuisine...I wish I could eat there a few times a week! I just love it. But, that just isn't convenient or practical...so I thought I'd try and bring a little of it home....here is what I've collected from searching and reviewing recipes online. My kids said this was one of the best meals ever! So I'll take that as a big compliment for my first attempt at bringing a little of the mediterranean home.



Ok, the meat was supposed to be a "kabob" which is ground meat on a stick, shaped like a hot dot....well, that wasn't working for me, and I was too tired to fuss around and get it to stay on the stick, so I made 4 oz "patties" instead and grilled on my cast iron grill pan. I think they tasted just as good...so are my Middle Eastern Inspired meat patties!

Middle Eastern Inspired Meat

 1 pound lean ground sirloin 

1/4 cup fresh parsley leaves, minced

2 tablespoons plain yogurt

2 tablespoons za'atar (a recipe for this classic spice blend follows)

1 tablespoon ground cumin

1 tablespoon paprika

 1 tablespoon ground sumac (this I buy in the Middle Eastern section of my local grocery, it comes in 1 lb packages!)

1/4 teaspoon sea salt

black pepper, freshly ground

 2 cloves garlic, minced

1 egg

1/2 Vidalia onion, minced

2 tablespoons EVOO (extra-virgin olive oil)

Combine sirloin, parsley, yogurt, za'atar, cumin, paprika, sumac, salt, some cracked pepper, garlic, egg and onion, and mix. Cover and refrigerate for 2 hours to marinate. 






Preheat a grill pan on medium-high. Make 4 oz patties, and lightly coat the patties with the olive oil. Turn the grill pan down to medium and grill for 3-4 minutes per side. 


Za'atar Recipe

I have this I bought at a Middle Easter Grocery on High St. but in searching online I found various recipes and based on my spice label, have combined these and will try it soon...mix this with some EVOO and use it to dip pita bread in, or add some to the pepper and tomato salad as additional spice.

4 tablespoons ground sumac 

 2 tablespoons whole thyme

3 tablespoons toasted sesame seeds, coarsely ground

2 tablespoons oregano

2 tablespoons ground marjoram

1 teaspoon savory (optional)

1 teaspoon basil (optional)

2 tablespoons coarse salt 

Crush the sesame seeds in a mortar, with a pestle.
Add the other ingredients and crush with the pestle.

Cacik (pronounced Ja-zhick)

2 cups plain yogurt, place in a strainer with cheese cloth or paper towel and let water drain away, best if you can do this for a few hours or all day while you are away (Or just buy a container of greek plain yogurt)


3 medium cucumbers, peeled, seed scraped, and diced very small


2 cloves garlic, diced very small


salt (I prefer kosher or sea salt)


2 tablespoons ground and dried mint (I used fresh from my garden, about 6 Tbsp minced)

• 2 tablespoons EVOO (extra virgin olive oil) 

• Place drained yogurt in a large bowl. 
Add all other ingredients, except salt, and mix thoroughly.  Chill in refrigerator for about two hours before serving. (Tonight I garnished mine with the zest of a lemon and an additional drizzle of EVOO).

Fresh Tomato and Pepper Salad

1 green bell pepper, cut into 1" squares
1 red bell pepper, cut into 1" squares
2 tomatoes, cut in half, squeeze out pulp and seeds, chop
1/4 to 1/2 of a red onion cut into 1/2" squares
1 clove of garlic, minced (or grated in with a microplane)
zest and juice of 1 or 2 lemons
EVOO
Kosher salt and pepper to taste
Feta, crumbled
Combine and toss...enjoy!

Pita Bread
Yes, you can buy this, but my boys will tell you this is fun to make at home and yummy!

1 C plus 2 Tbsp warm water
2 1/2 tsp active dry yeast
1 Tsp sugar (I prefer demera/sugar in the raw)
1 tsp kosher salt
3 1/4 C unbleached white flour


If you have a food processor, toss it all in and hit the dough cycle...if using a mixer, add the yeast and sugar to the warm water and let stand for about 5 minutes, then add teh salt and flour.  Mix and then knead until you have a smooth dough, let rise an hour to an hour and a half.


Preheat oven to 450 degrees F.  Place a pizza stone in the oven, this is a great addition, but a sheet pan will do.


After the first rise, or dough cycle, punch down dough and let rest 30 minutes, then divide into six pieces and roll out about 6 inch circles. Place a few of the rolled out pitas on the stone or sheet pan and let bake for 5-6 minutes, place on a wire rack to cool. Continue until all are baked.  Most will puff, some won't.  They still taste great.

Fennel & Carrot Gratin

This is one just of those dishes that just makes the entire house smell sooooo good! Great to take to summer picnics and covered dish events! I'm serving this with grilled chicken breasts and brown basmati rice I've cooked and then mixed in one bunch of chopped cilantro, kosher salt and white pepper.

Fennel & Carrot Gratin



Extra Virgin Olive Oil
4 medium uncooked fennel bulbs
1 lb uncooked carrots, peeled and ends trimmed
kosher salt
fresh thyme
2 C of Italian blend shredded cheese (or shredded parmeson and asiago)
Chicken Stock
Fresh orange juice
Zest and juice of one lemon

Preheat oven to 400°F. Coat a 9 X 13 inch baking casserole dish with EEVO.

Slice fennel vertically into 1/3-inch-thick slices (don’t worry if some pieces break apart); place 1/2 of the 

fennel in a single layer in your baking dish. Drizzle 1 tablespoon oil evenly across all fennel slices; 

sprinkle with 1/2 teaspoon salt, half of the cheese and 1/2 of the fresh thyme leaves. Set aside. 


       

Slice carrots on a diagonal into long 1/4-inch-thick slices; layer onto fennel and cheese.

       

Add the final layer of fennel in prepared casserole dish; drizzle with olive oil, 1/2 tsp salt, sprinkle with 

thyme and then the remaining cheese. 

              

Cover dish with foil; roast for 30 minutes to soften fennel. Remove foil and roast until vegetables are browned and cooked through, about 30 to 40 minutes more. Remove from oven, top with lemon zest and drizzle with orange and lemon juice. 

Indian Fusion..Indian Spiced Chicken

I love the well balanced flavors of Indian food....so Alan announces he is hungry, and I have 3 boneless skinless chicken breasts...what to make.  Well, I know I can't go wrong with something I make up with curry!  And since this was a hit, it is a keeper and I'll share with you.

Indian Spiced Chicken

3 boneless, skinless chicken breasts, cut into about 1 inch chunks

a few Tbsp of grapeseed oil or olive oil

1 TBSP Curry Powder

1 Tsp Ground Cumin

1 Tsp Garam Masala (Indian spice mix found in the spice section of most groceries)

1/2 tsp Garlic Powder

3 Tbsp dried onion

1 tsp salt

1 tsp honey

Juice of one lemon.

Combine all ingredients in a glass bowl and let marinate for 30 minutes to a few hours.

Veggies--Part 1 roasted, Part 2 sauteed

Part 1

1 bunch of broccoli, cut into florets and the stalks peeled with a vegetable peeler and cut into 1 inch chunks

Place on a sheet tray, drizzle with oil, sprinkle with a pinch of kosher salt (go easy here) in a preheated 425 degree oven and roast for about 30 minutes.

Part 2

1 large leek, greens into compost, white cut in half lengthwise and washed well, then cut into 1 inche pieces

3-4 carrots, peeled and cut on the bias into 1/4 inch slices

1/2 of a spicy pepper like a jalapeno minced

3-4 garlic cloves, minced

1/3 C of golden raisins or regular raisins is fine too.

White wine

kosher salt and white pepper to taste

While the broccoli is roasting the rice is cooking (recipe below)....saute vegetables in a few Tbsp of oil for 4-5 minutes, then add the raisins and add about 1/4 cup of white wine and cook until wine is almost reduced and vegetables are tender (not mushy). Season with salt and pepper. Place in a bowl and set aside. Mix broccoli into vegetables when it comes out of the oven.

In the same pan you cooked the vegetables add the chicken and saute for 3-4 minutes then add about 1/2 cup of white wine and cook until chicken is cook through....about 8-9 minutes. You will have a nice light sauce.

Toppings:

Toast pine nuts or almonds to top dish with.

Paneer (Indian cheese, white and crumbly) or I used feta as it is also a crumbly white cheese and this is fusion...and what I had!

Brown Basmati Rice

2 C of brown basmati rice

2 C of chicken stock

2 C of water

1/2 bunch of cilantro, or to taste

kosher salt

I cook my rice in a rice cooker, the package of rices says to bring to boil, cover and reduce to a simmer and cook for approx 40 minutes, but check your package. When the rice is cooked I stirred in my chopped cilantro and about 1 tsp of kosher salt.

To assemble

Place rice on plate, top with vegetable mixture, then chicken, pine nuts and cheese.

At Home Burrito Bowls

I was thinking of going out tonight but then I thought, nope...I can do this. The primary reason I was thinking of going out is....my dishwasher is sitting in the middle of my kitchen! YUCK....I really dislike washing dishes...I wash anything plastic as I don't put it in the dishwasher that said, nor do I purchase any cooking items now with plastic! I want my glass and stoneware to be washed while I sleep thank you...in the middle of the night on my timed cycle for less expensive electricity! I wish I had a cleaning up fairy that visited me..but no such luck.  Also with the dishwasher in between my island and sink counter, well it is a bit inconvenient! Oh well....here are the results from me being stubborn and cooking anyway...I'm enlisting Alan to dry tonight!

So, here is my take on BURRITO BOWLS....

Chicken & Peppers

3 boneless chicken breasts, cut into chunks
Place in a glass bowl and add:
1 Tbsp of chili powder
1 Tbsp of ground cumin
1 tsp of garlic powder
1 tsp of kosher salt
grape seed oil
1 lemon, juiced
Combine the chicken with the chicken and let marinate for 30 minutes to a few hours.

1 green bell pepper, sliced

1 red bell pepper, sliced

1/2 of a white or  yellow onion, sliced

Place on a plate until ready to cook the chicken.










In a heavy saute pan or cast iron grill pan, add grape seed oil and cook the peppers and onion on high heat to give a good char on them.  Then remove and add more oil and chicken, sear chicken on all sides then add about 1/4 cup of chicken stock and simmer for a 7-9 minutes until cooked through. To make your burrito bowl....layer the rice, beans, peppers and onions, chicken, salsa on top...and optional is to add sour cream and sliced avocado or guacamole!









Mexican Brown Rice

2 C of brown basmati rice
2 C of chicken stock
2 C of water
1/2 bunch of cilantro, or to taste
kosher salt

I cook my rice in a rice cooker, the package of rices says to bring to boil, cover and reduce to a simmer and cook for approx 40 minutes, but check your package. When the rice is cooked I stirred in my chopped cilantro and about 1 tsp of kosher salt.





Black Beans

1/2 of a red onion, chopped
1/3 of a jalepeno, chopped (mine was a good sized jalapeno!)
3 cloves of garlic, chopped
1 15 oz can of organic black beans, BPA free can if possible
chicken stock
kosher salt
grape seed oil

Saute onion, jalapeno and garlic in oil for 5-6 minutes, add well-rinsed and drained black beans, then add enough chicken stock to barely cover the beans, bring to a boil and cook until liquid reduces just below the beans, then add a pinch of salt, mash some beans with a potato masher, and stir, it's ready to use.

Tomato & Corn Salsa

1 large container of grape tomatoes or 2 small
1/2 of a red onion
2/3 of a jalapeno (my large one from the beans)
1/2 bunch of cilantro
3-5 garlic cloves, peeled
1 lime
kosher salt
frozen corn

In a food processor, place the onion, jalapeno, and garlic, pulse to chop, then add the cilantro, pulse again until well combined.

Add the tomatoes and pulse to desired consistency. Place in a glass bowl and add a pinch of salt and the  zest and juice of the lime.  Stir in about 1/2 cup of frozen corn and let macerate while you prepare the rest of the dinner.

My nephew now has 7 little chicks —Buff Orpingtons! They are Mac's 7 Lucky Ladies!  

This little chic is interested in the camera! I can't wait for some of Mac's ladies eggs.

Grilling! Pork Chops and "Bar-sotto" AND a Kale Chip TIP!

Pork Chops

4 thick cut pork chops, natural with minimal processing, no hormones or antibiotics

6 Tbsp of grainy style mustard

2 Tbsp of honey

1 tsp of herb de provence

Mix the marinade together and rub on pork chops, let stand about 30 minutes and then grill until slightly pink inside (160 degrees internal temp). 

Bar-sotto  

This is my version of risotto without using just a plain white rice.  I use Pearl Barley instead to incorporate a healthy whole grain into the meal. I mix it up all different way with a varitey of cheeses, vegetables and mushrooms....once you make this creamy satisfying dish, you'll add your favorites to the basic recipe too!

•                2 tablespoons extra-virgin olive oil

•                1 small onion, diced

•                1 1/2 cups pearl barley

•                1/2 cup dry white (or red wine, depending on what I'm doing!)

•                3 cups chicken stock (or beef stock, depending on what I'm mixing in)

•                1/2 to 1 cup vegetables, tonight I used steamed green beans and cut them into small pieces

•                1/3 cup grated cheese, I used parmesan (goat cheese/chevre, blue cheese, brie)

•                Fresh herbs or other aromatics, tonight 2 Tbsp of fresh basil chopped

•                1/4 cup low-fat organic milk (heavy cream, for special occasions)

•                Vinegar or lemon juice. I used the zest and the lemon juice tonight

•                Salt and freshly ground black pepper

In a heavy-bottomed medium saucepan, heat the olive oil. Add the onion and saute until fragrant and translucent. Add the pearl barley and toast for 2 minutes, stirring occasionally. Add the wine and cook until absorbed. 

Gradually add the stock, stirring frequently. Bring to a simmer and cover; cook for 8 to 10 minutes until the liquid is almost absorbed and orzo or barley is tender. Remove from heat. 

Stir in the vegetables, grated cheese, fresh herbs or aromatics, milk, and zest and juice of one lemon. Season the barsotto with salt and pepper and serve. 

Variations: 


Lemon-Asparagus: add 1/2 cup steamed diced fresh asparagus, 1 tablespoon lemon juice, and zest from 1/2 lemon. 



Mushroom: 1 cup wild or culitvated mushrooms. Substitute chicken or beef stock with mushroom stock if desired. Add 3/4 teaspoon fresh chopped thyme leaves and 1/2 cup Parmesan cheese. 



Sweet Corn with Bacon: Add 1/2 cup sweet corn, 1 tablespoon sugar, and 1/2 cup cooked and crumbled bacon.

AND FINALLY....

HERE IS A KALE CHIP UPDATE:

Tear a bunch of kale into "chips" drizzle with extra virgin olive oil and kosher salt, bake at 350 for about 15-20 minutes...now the new tip...place a wire cooling rack on your sheet tray so the air can circulate around the chips...makes crispier chips!

I also have been adding other seasoning, like garlic or Italian Seasoning blend!

More soon!!!

Meatballs! Lemon Layer Cake! YUM!!!

I am woefully behind here....and I will get back to blogging about my CSA bag and making dinner from what I get in the bag. I've been spending my spare time researching toxins that have found their way into our lives to the point they are making us all very unhealthy. We think we are making good choices, but are we? I am shocked at the number of additives that have crept into "food" lately, as well as personal care items and cleaners. Each on their own may not have enough of a toxicity level to upset anyone, but remember you are assaulted by these in a variety of products all day long, day after day. So the levels are making an impact on our health and the health of our families. So, I've been trying to clean up our diet and lives even further. I like to read thezerowastehome.com for ideas and to strive to do the best that I can, I understand it is so far from a perfect or ideal world, but there is so much room for improvement! I've found many other wonderful websites with information to get the dangerous chemicals (not all are bad, but I don't want the toxic ones in my home) out of our foods, cleaners, and bathroom products.I'll try to get these together for another post when I have more time.  I can't believe how much better I feel as this journey continues. 

So last night I made fresh meatballs as my younger son requested spaghetti and meatballs...odd but they won't eat meat sauce. No matter, we use the leftovers for meatball subs to change it up, and I actually enjoy making them!

Amy’s Sirloin and Pork Meatballs with Fresh Herbs

1lb of ground sirloin (Natural, no hormones or antibiotics fed to the animals)

1lb of ground pork   (Natural, no hormones or antibiotics fed to the animals)

2 eggs, organic, free range, lightly beaten

1/2 cup shredded Parmesan

1/2 cup bread crumbs, seasoned

1/4 cup of organic milk

 2 cloves of garlic, pressed, OR1/2 tsp of garlic powder

1 small bunch of Italian parsley chopped

1 bunch of basil chopped

1-2 tsp kosher salt

1/2-1 tsp pepper

1-2 TBSP olive oil

Gently combine.  Shape into meatballs, I like medIum size about 2-3 TBSP. place on sheet tray and bake at 375 for approx 20-25 minutes.

Place in tomato sauce and simmer for 20-30 minutes. Serve over whole wheat spaghetti or soft polenta.

I simmered in two jars of my favorite organic marinara sauce (I often make my own, but only if I can find canned tomatoes in BPA free cans...so often organic marinara sauce sold in a glass jar is my base for my sauces).

Lemonade Layer Cake

This recipe is from a Cooking Light Magazine 2002. I have not found lemonade concentrate that is high fructose corn syrup free, and this is a family favorite, since it doesn't use that much I just use it, but I can't wait for Earth Fare to open in late April, as I'm hoping to find my substitute there! It is dessert and you should eat any dessert in moderation anyway. But I do use organic ingredients below where I can get them....flours, butter, lemons, etc.

Ingredients

            Cake:

            1 1/3 cups granulated sugar

            6 tablespoons butter, softened

            1 tablespoon grated lemon rind

            3 tablespoons thawed lemonade concentrate

            2 teaspoons vanilla extract

            2 large eggs

            2 large egg whites

            2 cups all-purpose flour

            1 teaspoon baking powder

            1/2 teaspoon salt

            1/2 teaspoon baking soda

            1 1/4 cups fat-free buttermilk

            Cooking spray

            Frosting:

            2 tablespoons butter, softened

            2 teaspoons grated lemon rind

            2 teaspoons thawed lemonade concentrate

            1/2 teaspoon vanilla extract

            8 ounces 1/3-less-fat cream cheese

            3 1/2 cups powdered sugar

Preparation

Preheat oven to 350°.

To prepare cake, place first 5 ingredients in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add eggs and egg whites, 1 at a time, beating well after each addition. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, salt, and baking soda; stir well with a whisk. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; beat well after each addition.

Pour batter into 2 (9-inch) round cake pans coated with cooking spray; sharply tap pans once on counter to remove air bubbles. Bake at 350° for 20 minutes or until wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Cool completely on wire rack.

To prepare frosting, place 2 tablespoons butter and the next 4 ingredients (2 tablespoons butter through cream cheese) in a large bowl; beat with a mixer at high speed until fluffy. Add powdered sugar, and beat at low speed just until blended (do not overbeat). Chill 1 hour.

Place 1 cake layer on a plate; spread with 1/2 cup frosting. Top with remaining cake layer. Spread remaining frosting over top and sides of cake. Store cake loosely covered in the refrigerator.