Israeli Couscous Salad

Make the couscous:
2 c Israeli (pearl) couscous
2 TBS olive oil
2 1/2 c boiling water

Saute couscous in oil for 3-4 minutes until lightly toasted.
Carefully add boiling water.
Cover and let simmer 8-10 minutes, stirring occasionally.
Allow to cool.

Make Dressing:
Wisk together--
1/2 c olive oil
juice of 2 lemons
2 tsp ground cumin
1 1/2 tsp cinnamon
salt and pepper

Assemble salad:
1 15-oz can drained and rinsed chickpeas
3/4 c chopped dried apricots
1/2 c currants or craisins
1/2 c chopped mint, parsley, and/or cilantro
Add in the cooked couscous & dressing and mix well.

Just before serving toss in
3/4 c toasted slivered almonds.

I like to add a little garlic oil and touch of cayenne.
I also like to add crumbled feta cheese.  These give it a bit more zip.

Homemade Granola

In a large bowl mix together:
4 c old fashioned oats
1 1/2 c sliced almonds
1/2 c packed lt brown sugar (or 1/4 Splenda Brown sugar blend)
1/2 tsp salt
1/2 tsp ground cinnamon

In a saucepan  warm (or microwave for 30 seconds)
1/4 c vegetable oil
1/4 c honey
Stir in 1 tsp vanilla.

Add liquid to oat mixture and stir.
Spread granola in a 15 x 10 inch pan and bake at 300 degrees for 40 minutes.
Stir on baking pan every 10 minutes while in oven.
Transfer pan to cooling rack and let cool completely.

Add:
1 1/2 c craisins

Store in airtight container or self-sealing plastic bag. 
Store at room temperature for a week or freeze up to 3 months.

Serve with yogurt, on ice cream, or use as a topping for a fruit pie.
I like it best for breakfast with Greek Gods Honey yogurt.

Molten Chocolate Cake

4 oz bittersweet chocolate, chopped (~1 cup)
4 Tbs unsalted butter
4 Tbs sugar (divided)
2 large eggs, separated
1/2 tsp vanilla extract
1/4 tsp salt
Butter and granulated sugar for ramekins

1. Preheat oven to 375 degrees. Rub four 4-6 oz ramekins with butter then pour sugar & shake around to coat inside. Pour remainder of sugar out. Place on baking sheet and set aside.

2. Boil a pot of water then turn off heat.  Place chocolate and butter in heatproof bowl over pot and allow to melt, stirring occasionally.  Once melted, remove from heat and stir in  2 Tbs sugar & vanilla then egg yolks. Set aside.

3. In medium bowl with electric mixer, beat egg whites & salt until a soft peak forms.  Still beating, add remaining 2 Tbs sugar and beat until mixture is stiff and glossy.

4.  Using rubber spatula, mix 1/3 egg white mixture into chocolate.  Gently fold in additional egg white mixture just until combined.  Divide among ramekins. (Can be made ahead up to this point, covered and refrigerated for 1 day.)

5.  Bake until tops are puffed and cracked but insides are still quite soft (15-30 minutes depending on ramekin size and if pots were refrigerated.)

Serve with Mascarpone Cream or whipped cream.

Mascarpone Cream

4 oz Mascarpone cheese
1-3 oz heavy cream
dash powdered sugar

1. Using electric mixer, combine Mascarpone cheese with 1 oz cream and a dash of powdered sugar.

2. Add additional cream as needed until desired consistency is reached.

Tavuk Yahnisi (Chicken Stew)

2 lbs chicken thighs

4 Tbs olive oil

2 or 3 cloves of garlic

2 large onions

1/2 jalapeno pepper seeded and minced

1 15 oz can diced tomatoes with juice

1/2 tsp salt

2 Tbs ground sumac

1/2 tsp pepper

 

 

Leave skin and bone on thighs, it is more authentic, or use skinless.

Cut chicken into thirds or quarters. 

Sauté chicken in oil for about 8 minutes.

Add garlic, jalapeno pepper and onions (cut into lenghthwise slices).

Brown until translucent.

Add tomatoes and sumac and cook on low heat for about an hour

or until the chicken is tender.

Salt and pepper to taste.

 

 

Serve with Basmati or yellow rice.

Focaccia

Mix in mixer for 3-4 minutes:
3 c all purpose flour
1 2/3 c water, room temp
1 1/4 salt
Let rest 20 minutes.

Add:
1 1/2 tsp yeast (bread machine yeast)
1 1/4 sugar
Mix at low 1-2 minutes, then higher speed about 5 minutes till dough pulls from side of bowl.

Oil a large bowl, pour dough into bowl and oil top of dough (olive oil or spray).
Cover with plastic wrap and let sit 2 to 2 1/2 hours until triple in volume.

Put oil on cookie sheet. Pour in dough and gently spread with finger tips.
Let rest 5 -10 minutes.  Poke with fork (like pricking a pie crust).
Add salt and rosemary to top.

Bake at 450 for 15 minutes.

Remove from cooking sheet to cooling rack.

(Can be used as a base for pizza.)  Freezes and warms up well.

Cherry Pecan Chocolate Chip Oatmeal Cookies

 

Ingredients

• 1 1/4 cups (6 1/4 ounces) all-purpose flour
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/4 cups (3 3/4 ounces) old-fashioned oats
• 1 cup toasted pecans, chopped
• 1 cup (4 ounces) dried tart cherries (sour cherries)
• 3/4 cup bittersweet chocolate chips or 4 oz. of chopped bittersweet chocolate
• 12 tablespoons unsalted butter (1 1/2 sticks), slightly softened
• 1 1/2 cups (10 1/2 ounces) packed brown sugar
• 1 large egg
• 1 teaspoon vanilla

Instructions

1. Place an oven rack in the middle of the oven and preheat to 350 degrees. Line 2 baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In another medium bowl, mix together dried cherries, toasted pecans, oats, and chocolate chips.
3. In the bowl of a stand mixer, mix together butter and sugar until no lumps remain, about 1 minute. Add the egg and vanilla, stopping to scrape the sides of the bowl with a rubber spatula if necessary and mix for about 30 seconds. On low-speed, slowly add the flour mixture until just combined. Then turn off the mixer and fold in the oats and cherry mixture with a rubber spatula.
4. Roll dough into 1/4-inch balls and place on the baking sheet, lightly flattening each ball to 1-inch thickness. Place the balls 2 1/2 inches apart on the cookies sheets.
5. Bake the cookies one sheet at a time for 20-22 minutes, rotating the cookie sheet halfway through, until cookies are medium brown and the edges are set. Don't worry, the cookies will appear a little underbaked in the middle.
6. Let the cookies cool for 5 minutes on the cookie sheet and transfer to a wire rack to cool completely.

Chocolate Turtle Cookies

Ingredients

• 1 cup all-purpose flour
• 1/3 cup cocoa powder
• 1/4 teaspoon salt
• 8 tablespoons (1 stick) butter, softened
• 2/3 cup sugar
• 1 large egg, separated, plus 1 egg white
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• 1 1/4 cups pecans, chopped fine
• 14 soft caramel candies
• 3 tablespoons heavy cream

Instructions

1. Combine flour, cocoa, and salt in bowl. With electric mixer on medium-high speed, beat butter and sugar until light and fluffy, 2 minutes. Add egg yolk, milk, and vanilla and mix until incorporated. Reduce speed to low and add flour mixture until just combined. Wrap dough in plastic wrap and refrigerate until firm, 1 hour.
2. Adjust oven rack to upper-middle and lower-middle positions and heat oven to 350 degrees F. Line 2 baking sheets with parchment paper. Whisk egg whites in bowl until frothy. Place pecans in another bowl. Roll dough into 1-inch balls, dip in egg whites, then roll in pecans. Place balls 2 inches apart on prepared baking sheets. Using 1/2-teaspoon measure, make indentation in center of each ball. Bake until set, about 12 minutes, switching and rotating sheets halfway through baking.
3. Microwave caramels and cream in bowl, stirring occasionally, until smooth, 1 to 2 minutes. Once cookies are removed from oven, gently re-press existing indentations. Fill each with 1/2 teaspoon caramel mixture. Cool 10 minutes, then transfer to wire rack to cool completely. Try not to devour them all at once.

From America’s Test Kitchen Holiday Cookies 2010 Special Issue