Hummus and Baba Ghanoush

Hummus

• 1 16 oz can of chickpeas (garbanzo beans)
• 1/4 cup liquid from can of chickpeas
• 3 to 5 tablespoons fresh lemon juice
• 1 1/2 tablespoons tahini
• 2 cloves garlic, crushed
• 1/2 teaspoons salt
• 2 tablespoons olive oil

Directions:

1. Drain the chickpeas and set aside the liquid.
2. Combine all of the ingredients in a blender or a food processor. Add chickpea liquid while blending for about 3 to 5 minutes until thoroughly mixed and very smooth.

Baba Ghanoush

• 1 large eggplant
• 1/4 cup tahini, plus more if needed
• 3 garlic cloves, minced
• 1/4 cup fresh lemon juice, plus more if needed
• 1 pinch ground cumin
• Salt to taste
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon flat-leaf parsley, chopped

Directions:

1. Heat a grill to medium-high.
2. Preheat the oven to 375 degrees F.
3. Score the eggplant in several places with a fork and place it on the grill, about four to five inches from the fire.
4. Grill the eggplant, turning frequently, until the outer skin is blackened and blistered and the flesh feels soft to the touch, about 10 to 15 minutes.
5. Transfer the eggplant to a baking sheet and cook until very soft, another 15 to 20 minutes.
6. Remove eggplant from oven, cool and peel off skin.
7. In a large bowl mash the eggplant with a potato masher or a fork.
8. Add tahini, garlic, lemon juice and cumin and mix well until smooth.
9. Season with salt and pepper and taste, adding more tahini or lemon juice depending on your palette.

Asparagus and Scallion Tart [Rachel Allen]

SERVES 6–8 / VEGETARIAN
This is one of the very best savory tarts and it is perfect in the late spring/early summer when asparagus is in season. It is light and delicate in flavor, and has a wonderful crisp shortcrust pastry base.
10-in Shortcrust Pastry shell, baked blind
1 tbsp olive oil
7 oz scallions, trimmed and finely sliced or chopped
7 oz asparagus spears, trimmed
Salt and freshly ground black pepper
4 eggs
11/2 c heavy cream
1 oz Parmesan cheese, finely grated
Preheat the oven to 350°F (180°C). To make the tart filling, heat the olive oil in a small saucepan, add the scallions and cook over a low heat until soft. Cook the asparagus by dropping it into boiling water with a pinch of salt, cover and bring back up to the boil, then remove the lid and boil, uncovered, for 3–4 minutes until it is just cooked. Drain, and then slice the asparagus into 11/2-inch pieces, at an angle.
Whisk the eggs in a bowl, add the cream and the cooked scallions and season. Pour this filling into the cooked pastry shell, still in the pan. Drop the asparagus into the tart and sprinkle the grated Parmesan cheese over the top. Carefully place the tart into the preheated oven and cook for 20–30 minutes, or until the tart is just set in the center. Remove from the oven, and serve out of the pan, hot or at room temperature.

Onion and Blue Cheese Tart

SERVES 6–8 / VEGETARIAN
Combined with a big green salad, this tart is perfect for an alfresco lunch in the garden.  It is nice and easy to make, too, and there is no need to prebake the pastry. 
FOR THE PASTRY:
2 c (9 oz) all-purpose flour
9 tbsp (1 stick plus 1 tbsp) butter
Pinch of salt
1 egg, beaten
FOR THE FILLING:
1/4 c olive oil
3 very large onions, peeled and sliced
2 sprigs of fresh thyme or rosemary
Salt and freshly ground black pepper
4 oz blue cheese, crumbled roughly into 1/2-in pieces
Make the pastry following the method of Savory Shortcrust Pastry and allow it to rest in the fridge. Meanwhile, place the olive oil in a saucepan and add the sliced onions, herbs and salt and pepper. Stir, put on the lid and cook over a low heat for
about 20 minutes, stirring regularly, until the onions are soft and tender. Discard the herb sprigs and pour out onto a plate to cool.
Roll out the chilled pastry between two sheets of plastic wrap. When it is big
enough to line a 10-inch round tart pan, remove the top layer of plastic and flip the pastry into the pan with the remaining sheet of plastic on top. Press it into the edges of the pan, remove the plastic and trim the edges. Using a fork, prick holes into the base of the pastry shell. If you have time, it is best to allow the pastry to cool again before it goes into the oven to cook, so pop it into the freezer for 5 minutes if possible.
Preheat the oven to 350°F (180°C). Place a baking sheet in the oven to heat up (this will help the base of the tart cook more evenly).
Pour the onions into the chilled pastry shell, place on the hot baking sheet in the oven and cook for 25–35 minutes until the pastry around the edge is crisp and golden. About 3 minutes before the end of the cooking time, sprinkle the tart with the crumbled blue cheese and pop back into the oven for another 3 minutes. The blue cheese will just begin to melt. Remove the tart from the oven and allow to cool slightly before sliding out onto a serving plate.

Salmon Cakes 2 Ways: Mexican or Mediterranean

SERVES 4–6
This foolproof recipe makes about 12 salmon cakes for a family supper. You can also use this recipe to make about 40 mini salmon cakes for small bites to serve with drinks for an informal party. They are absolutely delicious served with flavored mayonnaise and Tomato and Cucumber Salsa. Again, if your children do not eat spicy food, you can omit the chile or Tabasco.

3/4 lb filleted and skinned salmon, roughly chopped
4 tbsp (1/2 stick) butter
2–3 garlic cloves, peeled and crushed
4 oz fresh white breadcrumbs
1 egg, whisked
2 tsp Dijon mustard
2 tbsp lemon juice
2 tbsp chopped fresh cilantro (you can chop the small stalks too)
6 scallions, chopped
2 tsp Worcestershire sauce
1–2 tsp Tabasco sauce or 1 deseeded and chopped chile (optional for children)
3-4 tbsp olive oil, for cooking

Combine all the ingredients except the olive oil in a food processor and whiz to combine. Taste for seasoning and add salt, pepper, and more lemon juice or Tabasco, if necessary. If you do not have a food processor, chop up the salmon as finely as possible and mix together all the ingredients in a bowl. Shape into 3-inch patties or 11/2-inch diameter patties for mini salmon cakes. Pan-fry in 3–4 tablespoons olive oil on a medium heat for 3–4 minutes on each side (2-3 minutes for mini cakes), or until golden. Serve on warm plates.
MEDITERRANEAN VARIATION
Omit the Tabasco or chile and substitute the same amount of basil for the cilantro in the salmon cakes and serve with the mayonnaise and salsa.
[Rachel Allen]

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Falafel
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Fettia
Pita

Moroccan Chicken

(with fresh mango and toasted almonds)
1 lb boneless, skinless chicken breasts
2 tbsp Moroccan Rub, divided
1 tsp salt, divided
1/3 cup blanched slivered almonds (optional)
1 tbsp vegetable oil
1 can (14 oz) chicken broth
½ cup water
1 medium red onion
1 large mango (about 1 lb)
1 pkg (10 oz) uncooked plain couscous (1½ cups)
½ cup lightly packed fresh cilantro leaves
1. Cut chicken into 1-in. pieces with Utility Knife. Combine chicken, 1 tbsp of the rub and ½ tsp of
the salt in Classic Batter Bowl; toss to coat using Master Scraper.
2. If using, place almonds into (12-in.) Skillet; cook over medium heat 4-6 minutes or until golden
brown, stirring frequently. Remove nuts from Skillet using Square Slotted Spoon; set aside. Add
oil to Skillet; heat 1-3 minutes or until shimmering. Add chicken to Skillet in a single layer. Cook
and stir 5-6 minutes or until chicken is no longer pink in center; remove chicken from Skillet and
keep warm.
3. In Small Batter Bowl, combine broth, water, remaining 1 tbsp rub and remaining ½ tsp salt. Slice
onion lengthwise into thin wedges using Santoku Knife; add to Skillet. Cook 4-5 minutes or until
onion is tender and beginning to caramelize, stirring occasionally. Add broth mixture; bring to a
simmer. Stir to loosen browned bits from bottom of Skillet.
4. Slice mango into thin wedges (see Cook’s Tip). Stir mango, couscous and chicken into broth
mixture. Remove from heat; cover and let stand 5 minutes or until liquid is absorbed. Snip
cilantro using Kitchen Shears. Toss cilantro into couscous with almonds and serve immediately.
Yield: 6 servings
Nutrients per serving (excluding optional ingredient): Calories 320, Total Fat 4 g, Saturated Fat .5 g,
Cholesterol 45 mg, Carbohydrate 44 g, Protein 24 g, Sodium 890 mg, Fiber 3 g
Cook’s Tips: To slice mango into wedges, cut off top and bottom of fruit. Peel using Serrated Peeler.
Slice along both sides of the flat pit to remove the flesh. Trim remaining flesh from the edges of the
pit. Cut the flesh into thin wedges.
Curry powder can be substituted for the Moroccan Rub, if desired.
©The Pampered Chef, Ltd., 2008

Deli Boutique Barley Corn Salad

Cooked barley
cooked corn kernals - 1c
purple onion, red and green bell pepper chopped finely - 1/4 c
oil, vinegar, salt, pepper, garlic
piece of sausage or ham
black beans and pinto beans - 1/4 c


Saute meat in oil, add garlic to flavor oil.  Whisk in vinegar, salt and pepper to make a vinaigrette.
Add beans to flavor them.  Mix in onion and peppers, then corn.  Combine with barley and chill.

Portugese Sausage & Peppers (Linguica)

serves 6
45 mins

1.5 - 2# linguica
4-6T water or white wine
3-4T evoo
1 large onion, in 1/8" slices
4 green or red bell peppers, sliced
2 garlic cloves, fine chopped
1/2t oregano
s/p
2-3t red wine vinegar

cook sausage in water over med heat until liquid gone and meat sizzles.  Cont to cook, turning once until browned, all over.  Remove and set aside.  Cool and cut to1/2" slices.  Remove any fat, add evoo.  Add vegs and herbs and cook stirring until tender, about 10 mins.  Return sausage to pan and simmer.  Season with s/p and vinegar and serve with red Zinfandel wine.

Baked Greek Chicken with Potato-y Sauce

This is a common meal in Greece and smells delicious while it is cooking.

4 boneless, skinless chicken breasts
Juice of two lemons
4 or 5 potatoes, peeled and sliced french-fry style
1/2 cup olive oil
1/2 to 1 cup water
One head garlic, the cloves peeled but whole
Oregano, salt and pepper to taste

Place chicken in a shallow baking tray. Arrange potatoes around chicken pieces. Scatter whole peeled cloves of garlic around chicken and potatoes.

Mix together lemon juice and olive oil, and pour evenly over chicken and potatoes. Add water until potatoes are just about covered. Add salt, pepper to taste. Cover chicken and potatoes with generous amounts of oregano. Bake at 350 degrees F, until tops of chicken
are reddish brown.

Turn chicken, stir potatoes, and sprinkle on more oregano. If potatoes aren’t at least half-covered with liquid, add water. Return to oven for about 15-20 minutes. Chicken is done when both sides a lightly browned and potatoes are soft when touched with a fork.

Serve with a crusty bread or with pita bread.

Serves 4.

ULTRA FAST VERSION USING LEFTOVER ROTISSERIE CHICKEN - A LOW FAT ATHENIAN ROOM MEAL!

heat olive oil + garlic + leftover chicken meat... add water or broth + oregano... meanwhile bake frozen french fries at 450 for 15 mins... then use fries as base and pour chicken and broth over it all.

Best Hummus Ever

Toast 1 teaspoon cumin seeds in a little skillet until fragrant and dark, about a minute. Pour them into a mortar and pound with a pestle. Add 2 garlic cloves to the cumin and pound them until they become paste. Scrape everything into a food processor and add 1/4 cup tahini, a pinch of cayenne, kosher salt, pepper, the juice of 1 1/2 lemons, and 2 (15-ounce) cans chick peas, drained. (Davis also gives instructions for making this with freshly cooked and hand-peeled dried chick peas, but we haven't gone there yet). Pulse the machine a few times, then add 1/3 cup oil in a steady stream. (This is more than Davis uses, he calls for 5 tablespoons). If it seems too thick, you can thin it out with water, but Daniel uses even more oil.
To serve, spread it on a plate and drizzle on more oil, then sprinkle with a touch more cayenne, black pepper, and salt. Enjoy. And let me know if you think the hummus lives up to the title.

Fast Bruschetta

From Martha Stewart:

Canellini Beans with Herbs
Heat 1 garlic clove + 4 minced anchvy fillets in 2 T oilive oil until fragrant, 1 min. Stir in 19 0z can beans, drained and rinsed, and 1 t each fresh rosemary, sage and thyme. Cook til beans warm. Spoon onto 8 slices bruschetta. Drizzle with EVOO.

Roasted Peppers and Herbed Ricotta
Stir 1 c ricotta + 1/2 t coarse salt + 2 T EVOO + chopped fresh oregano. Season with ground pepper. Spread on 8 slices bruschetta. Cut 1 roasted red pepper into 8 strips. Place 1 strip on each slice. Drizzle with EVOO.

Feta Radish Spread

Martha tells you to make your own pita chips here but I simply ran out of time. I brought my clients store-bought pita chips instead. Another change I made was to use more yogurt (a full 7 oz. container instead of the 1/4 cup she called for) to eliminate the need for olive oil in the spread.

1 package sheep’s milk feta cheese (7 or 8 ounces), coarsely chopped
1- 7 oz. container Greek yogurt (DT: I used low fat)
2 tbsp. fresh lemon juice
3 tbsp. coarsely chopped fresh flat-leaf parsley
4 radishes, quartered and thinly sliced

Pulse the feta, yogurt, and lemon juice in a food processor just utnil the mixture is thick and spreadable, about 10 pulses. Transer to a medium bowl, and stir in the parsley and radishes. Serve with pita chips or crackers. (The dip can be made, without the radishes and parsley, 1 day ahead. Cover and refrigerate. Add parsley and radises just before serving.)

Warm Red-Lentil Dal with Pita Chips

Serve this dal as a dip with pita chips or as a side dish with grilled meats or fish.Per serving: 189 calories, 5 g fat, 11 mg cholesterol, 25 g carbs, 291 mg sodium, 12 g protein, 3 g fiber

• 1/2 pound red lentils (about 1 1/4 cups), picked over and rinsed
• One 14 1/2-ounce can low-sodium chicken broth, or homemade, skimmed of fat
• 1 cup water
• 1/2 teaspoon turmeric
• 2 tablespoons unsalted butter
• 4 garlic cloves, minced
• 1 1/4 teaspoons cumin seeds
• 1/2 teaspoon crushed red-pepper flakes
• 1 large tomato, seeded and finely diced
• 1/4 cup fresh mint, finely chopped
• 1/2 teaspoon coarse salt

In a medium saucepan, combine lentils, broth, water, and turmeric. Bring to a boil, reduce heat, and simmer, stirring occasionally, until the lentils are tender, about 20 minutes. Meanwhile, melt butter in a small saucepan; add garlic, cumin seeds, and crushed red pepper. Cook, stirring, until fragrant, about 3 minutes. Remove the lentils from heat, and stir in the garlic mixture, diced tomato, mint, and salt. Serve warm.

Chicken with Lemon Oregano & Feta

INGREDIENTS 1 chicken (3 to 3 1/2 pounds), quartered 1 tablespoon olive oil 1 1/2 teaspoons dried oregano 1 tablespoon lemon juice 1/4 teaspoon salt 1/8 teaspoon fresh-ground black pepper 1 tablespoon butter, cut into 4 pieces 1 1/2 ounces feta cheese, crumbled (about 1/3 cup)

DIRECTIONS Heat the oven to 375 degrees F. Coat the chicken with the oil; arrange the pieces, skin-side up, in a large roasting pan. Sprinkle the chicken with the oregano, lemon juice, salt, and pepper. Top each piece of chicken with a piece of the butter. Cook the chicken until the breasts are just done, about 30 minutes. Remove the breasts and continue to cook the legs until done, about 5 minutes longer. Remove the roasting pan from the oven; return the breasts to the pan. Top the chicken pieces with the feta cheese. Press any cheese that rolls off into the pan back onto the chicken. Baste the chicken with the pan juices. Heat the broiler. Broil the chicken until golden brown, about 2 minutes. Serve with the pan juices. Menu Suggestions Balance the tanginess of lemon and feta with a mild side dish such as orzo tossed with a little olive oil or sautéed zucchini.

Recipe reprinted by permission of Food and Wine. All rights reserved.

Nutrition Information Serves 4 - Facts Per Serving: Calories: 460 Fat. Total: 13g Carbohydrates, Total: 1g Cholesterol: 215mg Sodium: 486mg Protein: 80g Fiber: 0g % Cal. from Fat: 25% Fat, Saturated: 0g

Chicken with Italian Salsa Verde

Source: Quick From Scratch - Italian
Active Time: 15 Minutes Total Time: 20 Minutes Serves 4
Perk up boneless chicken breasts with piquant salsa verde. In Italy this tangy green sauce often accompanies poached chicken or fish and boiled meat. We think it's delicious on sautéed and grilled foods as well. INGREDIENTS 2/3 cup lightly packed flat-leaf parsley leaves 3 tablespoons drained capers 3 cloves garlic, 1 whole, 2 minced 4 teaspoons lemon juice 1 teaspoon anchovy paste 1/2 teaspoon Dijon mustard 3/4 teaspoon salt 1/4 teaspoon fresh-ground black pepper 1/2 cup plus 1 tablespoon olive oil 4 boneless, skinless chicken breasts (about 1 1/3 pounds in all) 1/4 teaspoon dried thyme
DIRECTIONS Put the parsley, capers, the whole garlic clove, the lemon juice, anchovy paste, mustard, 1/2 teaspoon of the salt, and 1/8 teaspoon of the pepper into a food processor or blender. Pulse just to chop, six to eight times. With the machine running, add the 1/2 cup oil in a thin stream to make a slightly coarse puree. Leave this salsa verde in the food processor; if necessary, pulse to re-emulsify just before serving. In a large frying pan, heat the remaining tablespoon of oil over moderate heat. Season the chicken breasts with the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper and the thyme and put them in the hot pan. Cook the chicken until brown, about 5 minutes. Turn and cook until almost done, about 3 minutes longer. Add the minced garlic and cook for 30 seconds, stirring. Cover the pan, remove from the heat, and let steam 5 minutes. Serve the breasts with their juices and then the salsa verde poured over the top.

Beluga Lentils, Feta, Red Pepper Salad (epicurious)

Black Beluga Lentils, when cooked properly, are firm with a delightful black sheen. This recipe is designed to really bring out the colors of the ingredints. The flavor takes care of itself.

Servings: 4

1 C Black beluga lentils (available at surfasonline.com)
2 Red peppers
1 Red onion
1 lb Feta cheese
5 tsp chopped Rosemary
1Tsp chopped flat leaf parsley
Good olive oil (about one-half cup)
salt to taste
Bib lettuce (optional)

Cook the beluga lentils by bringing them to the boil and turning down the heat to a simmer. They cook quickly and it is essential to not over-cook them. When finished, drain but do not rinse. Set in the refridgerator to cool.

Roast the red peppers according to your favorite method. Seal them for 30 minutes and then peel. Cut into postage stamp sized pieces.

Dice the red onion a little smaller than the peppers.

Cube the feta.

Keep all prepared ingredients seperate until just before serving. Mix quickly but gently, without overworking the lentils. Serve on bib lettuce cups.

The black, red, white and green are startling contrasts, looks great, tastes wonderful and the seperate parts can be prepared the day before.

French Pilaf in Rice Cooker

Serves 6-7

1/2 stick butter
1/2 c chopped shallots
2 c long grain white rice
3.25 c chicken stock
1/2 t salt

Melt butter in cooker. Add shallots and stir 2 mins. Add rice and stir coating all until hot, 10 mins. Add stock and salt, stir to combine. Cook on regular cycle. Steam 10 mins on Warm. Fluff. Keeps on Warm for 2 hours.

Rice Cooker Paella

Serves 4-5

2 c med grain white or Valencia (not Japanese)
2.66 c + 2T water
1/2 t salt
3 oz chorizo or other smoked sausage cut into 1/4" dice
1.5# boneless breast chicken, trimmed and cut into 2" strips
2 T evoo
1 minced shallot
1 small red pepper seeded and chopped
2 cloves garlic minced
3/4 c frozen petite peas
1t dried oregano, crumbled
1/4t saffron threads, crumbled
3/4 c water + 3/4 c bottled clam juice
1/2 c dry white wine
1/4t red pepper flakes
2t cornstarch
salt
hot pepper sauce
chopped fresh parsley leaves

Spray cooker bowl. Add rice + 2.66 c water and salt. Swirl. Cook on reg cycle. Steam 10-15 mins on Warm. Fluff.

In 12" nonstick skillet cook suasage with 2T water over med-high stirring untilw ater gone and sausage brown... 5 mins. Drain on paper towels. Add chicken to skillet, cook through (5 mins) and put with sausage. Add evoo to skillet with shallot, pepper, garlick. Reduce to me low and cover. Cook 4 mins til tender. Stir in peas oregano and saffron.

Small bowl mix fish stock, wine and pepper flakes. Whisk in cornstarch until dissolved. Pour in skillet and bring to simmer. Add meat. Cook til thickened 1-2 mins. Add salt and hot pepper sauce to taste.

Serve - rice in shallow bowls, top with saute and sauce. Sprinkle with parsley. Serve immediately.

Greek Lemon Dill Feta Rice

Serves 3-4

1.5 c rice (brown or basmati)
2 c chicken stock (2.66 if brown rice)
2 T evoo
2 small white boiling onions, chopped
1/4 c fresh lemon juice
1 T minced fresh dill or 1 t dillweed
1.5 t minced fresh mint or 1/2 t dried mint crumbled
1 c crumbled feta
1 lemon cut in 8 wedges

Spray cooker. Cook rice and stock in regular cycle. Let steam on Warm for 10 mins. Meanwhile heat evoo in skillet on med and cook onions 5 mins. Add to rice with juice, dill and mint. Stir to distribute. Close and let steam for 10 mins on Warm. Serve topped with feta and lemon wedge. DO NOT ADD lemon juice until serving.

French Potato Salad (Flay, Moulton) *****

GRILLED/FLAY VERSION:

2 1/2 pounds small new potatoes (red and yellow), scrubbed
1/2 cup olive oil
Salt
Freshly ground black pepper
3 tablespoons white wine vinegar
1 tablespoon Dijon mustard
1 small red onion, halved and thinly sliced
8 cornichon, finely diced
2 tablespoons capers, drained
1/4 cup coarsely chopped fresh chervil, for garnish

Cover potatoes with water in a medium saucepan. Add 2 tablespoons salt. Bring to a boil; reduce heat, and simmer until tender, about 8 minutes. Drain potatoes and let cool and slice in half.

Heat the grill to medium.

Brush the potatoes with 1/4 cup of the oil and season with salt and pepper. Place the potatoes on the grill, cut-side down and grill until lightly golden brown, about 4 minutes. Turn the potatoes over and continue grilling until just cooked through, about 4 minutes longer.

While the potatoes are grilling, whisk together the vinegar, mustard and oil in a large bowl, add the red onion, cornichon and capers and stir to combine.

Remove the potatoes from the grill and immediately add to the bowl with the other ingredients and gently stir to combine. Season with salt and pepper. Let sit at room temperature at least 15 minutes before serving. Garnish with chopped chervil.

BOILED/MOULTON VERSION:

3 cups (2 pounds) potatoes, cooked and peeled
1/4 cup white wine
2 tablespoon tarragon vinegar
1 teaspoon dijon
6 tablespoons olive oil
Salt
Pepper
Parsley

While still warm cut potatoes into 1/4-inch chunks or medium dice. Then whisk together tarragon vinegar, salt, mustard and olive oil. Drizzle vinaigrette over warm potatoes.