Butterscotch Brownies

We make these every Christmas.  You should too!

Ingredients

1/2 cup melted butter

2 cup brown sugar

2 egg

1/4 tsp salt

1.5 cup Flour

2 tsp baking powder

1 tsp vanilla

1 cup walnuts (use whatever nuts you wish!)

Directions

Mix everything together.

Spread in a 9 X 13 pan.

Bake for 25 minutes in a 350 oven

Cut while still warm.

Grown Up Mac and Cheese for Two

I am always looking for something to make that is the right amount for two of us and this is a winner!

Don't be afraid to deviate from the choice of cheeses or pasta.  Use similar styles of cheese like instead of Gruyere, try some Jarlesberg.  What you like and what you have on hand is the key.

Ingredients

4 ounces thick-sliced bacon

Vegetable oil

Kosher salt

2 cups elbow macaroni or cavatappi

1 1/2 cups milk

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

4 ounces Gruyere cheese, grated

3 ounces extra-sharp Cheddar, grated

2 ounces blue cheese, such as Gorganzola crumbled!

1/4 teaspoon freshly ground black pepper

Pinch nutmeg

about a quarter cup of bread crumbs

2 tablespoons of melted butter

2 teaspoons of your favorite dried Italian herbs

Directions

Preheat the oven to 400 degrees F.

 Cook bacon in the microwave and set on paper towels to soak up the grease.

Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.

Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt the butter in a medium pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or 2 more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, blue cheese, 1 teaspoon salt, pepper, and nutmeg. Add the cooked macaroni and crumbled bacon and stir well. Pour into 2 individual size gratin dishes.

Mix the bread crumbs with the herbs and butter.

 Sprinkle the bread crumb mixture over the top of the pasta. Bake for 35 to 40 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

Beef Stroganoff

Beef Stroganoff

From Anne Armstrong who made this for our international Dinner Group's Christmas party. 

1/4 cup butter

1/2 cup minced onions (sauté in butter)

1 pound ground chuck (or stew beef cut in small pieces) add to sautéed onions and sauté

1 clove garlic (pressed) I used 2 cloves

2 Tbsp flour

2 tsp salt (I would use less probably)

1/4 tsp pepper

1/4 tsp paprika

1 pound sliced fresh mushrooms

Add last 6 ingredients to meat mixture and sauté 5 minutes

Add: 1 can cream of chicken soup

Simmer uncovered 10 minutes

Stir in 1 cup sour cream when ready to serve.

Serve over noodles, potatoes or rice.

Serves 6-8

Gingerbread Cookie Bars

From Six Sisters

Ingredients

½ cup Butter, melted

¾ cup Granulated Sugar

¼ cup Brown Sugar

½ tsp Vanilla

1/3 cup Molasses

1 Egg

2 tsp Baking soda

2 cups Flour

1 TBSP Cinnamon

½ tsp Ground Ginger

¼  tsp Ground Cloves

¼  tsp Ground Nutmeg

½ tsp Salt

1 recipe of your favorite cream cheese frosting (optional but why not?!?!?)

Process

Preheat oven to 350.

Coat a 9 X 12 baking dish with nonstick cooking spray.

In a mixing bowl, beat butter, sugar, brown sugar, vanilla and molasses on medium speed until creamy.

Add the egg and beat till fully incorporated.

Add flour, spices and salt and mix till well combined.

Spread dough into prepared pan to the very edges.

Bake 15 to 20 minutes but don’t overcook.  Bryce will be mad.  The cookie should be moist.

Cool on a wire rack completely before adding frosting.

Cut into squares and enjoy!   

Lemon-buttermilk Icebox Pie (Lemon curd pie)

Lemon-buttermilk Icebox Pie (Lemon curd pie)

I got this recipe from Southern Living-a gift from my sisters who live in North Carolina.  It was very well received at our Thanksgiving celebration this year.

Ingredients

1 can (14 oz) sweetened condensed milk

1 Tbsp loosely packed lemon zest

½ Tbsp Fresh lemon juice

3 large egg yolks

¼ cup buttermilk

1 recipe graham cracker crust

Directions

Preheat oven to 325.

Whisk together first three ingredients into a bowl.

Beat egg yolks with a hand blender at high speed for 4 to 5 minutes until yolks become pale and ribbons form on surface when the beaters are lifted.

Gradually whisk in condensed milk mixture and whisk until thoroughly combined.

Whisk in buttermilk.

Pour into prepared crust.

Bake at 325 for 20 to 25 minutes or until set around edges. 

Cool on a wire rack for one hour.

Cover pie with a sprayed plastic wrap and freeze for 4 to 6 hours.

Graham Cracker Crust

Crumb Crust

Ingredients

1 ½ cup graham crackers

¼ cup sugar

1 tsp kosher salt

6 Tbsp butter, melted

Instructions

Process crushed crackers, Sugar and salt until finely chopped.

Add melted butter and process till combined.

Press into a nine inch pie pan, bottom, sides and lip.

Freeze for 30 minutes.

Fill and proceed!

Cream Scones

Cream Scones Recipe

Ingredients:

2 cups (9 ounces) All Purpose Flour  

1 Tbsp baking powder

3 Tbsp sugar

1/2 tsp salt

5 Tbsp cold unsalted butter grated

1 cup heavy cream

2 Tbl. of sugar for sprinkling on top

Directions:

Preheat oven to 400 degrees.  Mix the flour, sugar, salt, baking powder in a large metal bowl.  Grate the butter into the flour mixture.  Mix together with flour with a large metal fork.

Stir in heavy cream,  mixing the dough by hand until it forms into a uniformed and slightly moistened dough.  Don’t over mix! 

On a floured surface, grab enough dough to fit into your hand about the size of a baseball and gently roll it in a ball.

Flatten the ball and until your disk is approx. 3/4″ in height. Press down the outside of the dough circle so the center is slightly taller. 

Evenly sprinkle sugar on top of each circle.

Cut each circle in quarters. You should have enough dough to make 4 circles and 16 scones.

Bake on a un-greased cookie sheet, or line a baking sheet with parchment paper. Bake for 15 minutes until the bottoms are golden brown. Remove scones from baking sheet and cool on a wire rack. Serve with butter and jam. Enjoy!

My favorite variant of this is to add a half cup of crystallized ginger and an equal amount of chopped pecans.  Mix them into the flour before you add the butter and proceed as normal.   Brush the top with ginger sugar (ground ginger mixed with coarse sugar). 

Try and eat just one.

Honey Glazed Carrots

Ingredients

Salt (for the boiling water)

1 pound baby carrots

2 tablespoons butter

2 tablespoons honey

1 tablespoon lemon juice

Freshly ground black pepper

1/4 cup chopped flat-leaf parsley

Directions

In a medium saucepan, bring water to a boil. Add salt and then carrots and cook until tender, 5 to 6 minutes. Drain the carrots and add back to pan with butter, honey and lemon juice. Cook until a glaze coats the carrots, 5 minutes. Season with salt and pepper and garnish with parsley.

Recipe courtesy of Sunny Anderson

French Onion Soup

French Onion Soup

From Cook’s International

Ingredients

3 tablespoons unsalted butter , cut into 3 pieces

6 large yellow onions (about 4 pounds), halved and cut pole to pole into 1/4-inch-thick slices (see illustration below)

Table salt

2 cups water , plus extra for deglazing

1/2 cup dry sherry

4 cups low-sodium chicken broth (see note)

2 cups beef broth (see note)

6 sprigs fresh thyme , tied with kitchen twine

1 bay leaf

Ground black pepper

Cheese Croutons

1 small baguette , cut into 1/2-inch slices

8 ounces shredded Gruyère cheese (about 2 1/2 cups)

Preparation

For the soup: Adjust oven rack to lower-middle position and heat oven to 400 degrees.

Generously spray inside of heavy-bottomed large (at least 7-quart) Dutch oven with nonstick cooking spray.

Place butter in pot and add onions and 1 teaspoon salt.

 Cook, covered, 1 hour (onions will be moist and slightly reduced in volume).

Remove pot from oven and stir onions, scraping bottom and sides of pot.

 Return pot to oven with lid slightly ajar and continue to cook until onions are very soft and golden brown, 1 1/2 to 1 3/4 hours longer,

Place pot over medium-high heat.

Cook onions, stirring frequently and scraping bottom and sides of pot, until liquid evaporates and onions brown, 15 to 20 minutes.

Continue to cook, stirring frequently, until pot bottom is coated with dark crust, 6 to 8 minutes, adjusting heat as necessary.

Stir in 1/4 cup water, scraping pot bottom and cook until water evaporates and pot bottom has formed another dark crust, 6 to 8 minutes.

Repeat process 2 or 3 x, until onions are very dark brown.

Stir in sherry and cook until sherry evaporates, about 5 minutes.

Stir in broths, 2 cups water, thyme, bay leaf, and 1/2 teaspoon salt, scraping up any final bits of browned crust on bottom and sides of pot. Increase heat to high and bring to simmer.

Reduce heat to low, cover, and simmer 30 minutes.

Remove and discard herbs, then season with salt and pepper.

For the croutons: arrange baguette slices on baking sheet and bake in 400-degree oven until bread is dry, crisp, and golden at edges, about 10 minutes. Set aside.

To serve: Adjust oven rack 6 inches from broiler element and heat broiler.

Set individual broiler-safe crocks on baking sheet and fill each with about 1 3/4 cups soup. Top each bowl with 1 or 2 baguette slices (do not overlap slices) and sprinkle evenly with Gruyère.

Broil until cheese is melted and bubbly around edges, 3 to 5 minutes.

Let cool 5 minutes before serving.

Easy no Knead yeast rolls

I wish I could remember where I got this from-wandering around on the internet... This recipe is a keeper since I have made them a dozen times and they have turned out every time!

Ingredients 

2 [1/4 oz] packets rapid rise yeast [such as Fleischmann's]

1/4 cup granulated sugar, plus 1 tsp

1 1/3 cup of lukewarm water or milk

4 cups all purpose flour

1 tsp salt

1 large egg

8 Tbsp butter, divided

Directions:

In a measuring cup, dissolve both packets of yeast and 1 teaspoon of sugar in 1 1/3 cup of lukewarm water.  If you use hot water or milk, it will kill the yeast and the bread won't rise.  So, make sure the water is lukewarm not boiling. [tip: I use water most often for these rolls]  Let the yeast mixture sit on the counter for 5-7 minutes to allow the yeast to "bloom."  You'll see bubbles and froth begin to gather on the top.

 In a medium size mixing bowl, sift together the flour, salt and sugar.  Add the egg

After the yeast has developed, gradually add it to the dry ingredients in the bowl, along with 5 tablespoons of melted butter.  Begin to blend the ingredients together, using a large spoon incorporating more liquid as you go.  I used a silicone spatula, and the dough didn't stick to it, making this task a lot easier

Then, after I incorporated all of the flour, it looked like this.....I then placed it into a buttered bowl, and covered it with a damp cloth.

 Allow the dough to sit in a warm, draft free place, covered for 1 hour.  After one hour, the dough had doubled.  The smell of the rising dough was heavenly and could only be topped by the aroma of the rolls while they were baking.

You can make these rolls any size you like, of course.  I used a 2 ounce ice cream scoop, lightly sprayed with cooking spray, to separate the dough into even portions after punching it down to release the air bubbles.  Roll into a ball in your hands then arrange side by side, in a buttered non-stick metal baking pan. I used a 10-inch cast iron frying pan.  [Tip: It's important that the rolls to be uniform in size so they'll bake evenly.]

Melt the remaining 3 tablespoons of butter and using a pastry brush, lightly brush the tops.  Reserve some of the melted butter to brush on the tops after the rolls come out of the oven, too.  How many times can I say butter in this recipe?  We are making bread, right?  ☺ At this point, you can cover with a damp cloth and allow the rolls to rise again until doubled.  [about an hour]  I baked them immediately, so, the rolls you see in the pictures didn't rise twice.   Patience?  Not so much...

Bake in a preheated 400°F oven for 20-22 minutes.  Gorgeous, right?  It doesn't get much simpler, or better than that!  Serve hot.

  Yield: 24  small rolls or 12 large rolls

Cook's note:

To make the rolls in advance: 

After forming the dough into rolls, cover with a damp cloth or plastic wrap sprayed with cooking spray and refrigerate overnight, if desired.   Uncover, brush with melted butter just before baking at 400°F for 20-22 minutes until golden.  The rolls will continue to slowly rise even in the refrigerator.

Mandazi-East African Donuts

Mandazi -East African Donuts  

A friend, Odilliah Shibale posted this on her facebook page and we had to try it!  Yum!

Ingredients

two cups warm water

two teaspoons baking powder or one teaspoon dry yeast

four cups all-purpose flour

one-half cup sugar

one-quarter teaspoon cardamom

two tablespoons butter, margarine or vegetable oil

one-quarter cup warm milk (optional)

one egg, lightly beaten (optional)

1 pinch salt

4 cups oil (for deep frying)

Directions

1. All pastry ingredients should be allowed to come to room temperature if they have been in the refrigerator. If using yeast: mix the yeast with a few spoonfuls of the warm water.

2. In a mixing bowl combine the flour, baking powder, Sugar, and spice (cardamom is most common in Eastern Africa). Add the yeast. Mix the water, butter, milk, and egg together. Gradually add this mixture to the flour while kneading into dough. Knead until a smooth and elastic dough is formed—fifteen to twenty minutes. If using yeast: Place dough in a clean bowl, cover with a cloth, and allow to rise in a warm place for an hour or more. If using baking powder, let dough rest for several minutes.

3. Divide the dough into several hand-sized pieces. Roll or press the pieces into circles about one-half inch thick. Cut circles into halves or quarters (or whatever you like). Some cooks place the doughs on a cookie sheet and let them rise a second time.

4. Heat a few cups of vegetable oil to 300 degrees Fahrenheit in a skillet or deep pot. Fry the doughs in the hot oil, turning a few times, until they are golden brown all over. Fry only as many together as can float in the oil without touching one another. Place on paper towels to drain. Serve warm.

Powdered sugar option for the finished product!  

Brown Butter Pear Cake

Brown Butter Pear Cake by Yoly  Nanci Zombro found this one for me.  I made it once without the frosting and people loved it.  The frosting looks like a winner as well, I just did not have time to ice it.  We both suffered from an abundance of pears and this helped wonderfully well.

Ingredients

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1 1/2 cups white sugar

3 eggs

1 cup vegetable oil

1 teaspoon vanilla extract

2 cups peeled and diced pears

1 cup chopped walnuts

Brown Butter Icing:

1/2 cup butter

2 cups confectioners' sugar

1 teaspoon vanilla extract

3 tablespoons water

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch tube pan.

Mix flour, baking soda, salt, cinnamon, and nutmeg together in large bowl.

Beat sugar and eggs with an electric mixer on medium speed in a separate bowl until light and fluffy, about 3 minutes. Beat in oil and 1 teaspoon vanilla extract until well-blended. Mix in flour mixture until batter is smooth. Fold in pears and walnuts. Pour batter into the prepared tube pan.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 55 minutes. Cool in the pan for 10 minutes before inverting on a wire rack to cool completely, about 30 minutes.

Melt butter in a saucepan over medium-low heat, stirring constantly until it is a rich brown color and has a nutty aroma, about 5 minutes. Remove from heat; stir in confectioners' sugar and 1 teaspoon vanilla extract until icing is thick and smooth. Stir in water 1 tablespoon at a time to thin icing to desired consistency. Drizzle icing over cooled cake.

Lemon Lush -GF version

Lemon Lush –GF Version

This recipe was adapted by Nanci Zombro

Crust:

1.5 Cups King Arthur GF Baking Mix

3/4 Cup Earth Balance Soy Free Buttery sticks - non GMO, dairy free, vegan

1 Cup chopped walnuts (any nut will do)

Layer 1

1 tub plain Better Than Cream Cheese made by Toffuti

1 Cup Powdered Sugar

1 Cup Cool Whip

Layer 2

2 sm pkg Lemon Instant Pudding

4 Cups Lactose Free Milk or Coconut milk

Cover with plain Cool Whip.  Sprinkle with nuts.

Parmesan Potatoes

Years ago, Angela got me a bed and breakfast cookbook.  It was a compilation of recipes served in Northwest Bed and Breakfast hotels.  We made this recipe right away and it has been a staple of many a Lewis gatherings ever since.  Easy, tasty, and the leftovers everyone wants...if only there were any!

6 medium potatoes, peeled

½ cup grated Parmesan Cheese

¼ cup flour

1 tsp salt

Pepper to taste

½ cup butter. Melted

Preheat oven to 350.

Quarter potatoes and then cut them in half again.

In plastic gallon zip lock bag, combine cheese, flour and seasonings.

Pour melted butter into a 9 X 13 pan.

Add potatoes to plastic bag and mix with flour.

Add coated potatoes to pan and toss them in butter.

Bake for 30 minutes.

Stir potatoes.

Bake for another 20 minutes.

Baked Potato Soup

 Ingredients

4 large baking potatoes (Idaho or russet)

12 slices   bacon

1 onion diced

1/2 cup all-purpose flour

6 cups 2 percent low-fat milk, heated

5 ounces sharp Cheddar, grated

Kosher salt and freshly ground black pepper

4 ounces sour cream

3 tablespoons finely chopped fresh chives

Directions

Preheat the oven to 350 degrees F.

Place the potatoes on a roasting tray and bake for 45 minutes. When done, the tip of a paring knife should go through the potatoes easily.

Sauté the diced onion in some light olive oil till translucent.

 

Add the flour to the onions in the pot and stir to combine.

 Cook, without adding color, until the flour and fat has combined, about 1 minute.

 Pour in the milk while you whisk to incorporate. 

Cook over medium heat until bubbly and thickened, stirring frequently, about 15 minutes.

Scoop out the potato pulp from the skins and add to the milk mixture. Mash with the back of a wooden spoon leaving it a little bit chunky.

Prepare bacon in microwave.   I like mine to be slightly crunchy for this application.

Beyond this point, you can add the bacon directly to the soup or allow people to garnish as they will.  I usually do not add them to the soup but serve them as condiments to make the vegetarians happy.

Add the cooked bacon (leaving a little out for garnishing the soup), 1 cup of the cheese, and season well with salt and pepper. Stir until the cheese has melted.

Remove from the heat.

Ladle the soup into bowls, drizzle with sour cream (from a squeeze bottle), sprinkle with remaining bacon bits, grated cheese and chives.

Mustard Sauce (not glaze)

This is from Nadine Onstot who made it for a ham dinner at SPC.

1 c. white sugar

1/2 c. yellow mustard

1/4 c. vinegar

1/2 c. water

1 T flour

1 beaten egg

1/4 c. butter

Mix sugar and flour in pan. 

 Add liquids and egg. 

 Stir. 

 Add butter.

Cook over low heat until thickened.

Store in jar in refrigerator.

Insanely Easy Vegetarian Chili

Ingredients

1 TB vegetable oil
1 Cup Chopped Onions
3/4 Cup Chopped Carrots
3 cloves Garlic, minced
1 Cup Chopped Green Pepper
1 Cup Chopped Red Bell Pepper
3/4 Cup chopped celery
1 TB Chili Powder
1.5 Cups Chopped fresh Tomatoes
1.5 Cups Chopped fresh Mushrooms
1 Can (28 oz) whole peeled tomatoes with liquid, chopped
1 Can (19 oz) Kidney Beans with liquid
1 Can (11 oz) Whole Kernel Corn, un-drained
1 TB ground Cumin
1.5 tsp dried oregano
1.5 tsp dried basil

Directions

Heat oil in large saucepan over medium heat

Sauté onions, carrots, and garlic until tender.  

Stir in green pepper, red pepper, celery and chili powder.

Cook until vegetables are tender, about 6 minutes.

Stir in mushrooms, and cook 4 minutes.
  
Stir in tomatoes, beans, corn.  

Season with cumin, oregano and basil.


Bring to a boil, reduce heat to medium.  

Cover and simmer for 20 minutes, stirring occasionally,

Baked Mashed Potato Casserole

This recipe is from Nanci Zombro.  We have used it at SPC many times.  

Ingredients

·        14 tablespoons unsalted butter, softened, and more for the pan

·        6 pounds Yukon Gold potatoes, peeled and cut into chunks

·        2 tablespoons plus 1 teaspoon kosher salt

·        1 ½ cups sour cream

·        1 teaspoon black pepper

·        6 tablespoons finely chopped chives

·        ⅔ cup bread crumbs

·        ⅔ cup grated Parmigiano-Reggiano cheese

Directions

1.     Lightly grease a 9-inch-by-13-inch baking pan.

2.     In a large pot, bring the potatoes, 4 quarts water and 2 tablespoons salt to a boil. Boil potatoes until fork tender, about 20 minutes. Drain.

3.     Mash potatoes with 10 tablespoons butter, sour cream, 1 teaspoon salt, and pepper. Mash in the chives. Taste and adjust seasoning, if necessary. Spread potatoes into the prepared pan. Cover and refrigerate for up to three days.

4.     In a small bowl, combine the remaining 4 tablespoons butter, bread crumbs and cheese. Mix together until it forms coarse crumbs. Crumbs can be refrigerated for three days.

5.     Heat the oven to 400 degrees. Sprinkle crumbs over the top of the potato casserole and bake until golden and crisp, 30 to 40 minutes.

Lentil Soup

We made this for a dinner at Southminster and people loved it.  Vegetarian and GF!

From Alton Brown

Yield:6 servings

Ingredients

2 tablespoons olive oil

1 cup finely chopped onion

1/2 cup finely chopped carrot

1/2 cup finely chopped celery

2 teaspoons kosher salt

1 pound lentils, picked and rinsed

1 cup peeled and chopped tomatoes

2 quarts chicken or vegetable broth

1/2 teaspoon freshly ground coriander

1/2 teaspoon freshly ground toasted cumin

1/2 teaspoon freshly ground grains of paradise

Directions

Place the olive oil into a large 6-quart Dutch oven and set over medium heat.

Once hot, add the onion, carrot, celery and salt and sweat until the onions are translucent, approximately 6 to 7 minutes.

 Add the lentils, tomatoes, broth, coriander, cumin and grains of paradise and stir to combine.

 Increase the heat to high and bring just to a boil.

 Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes.

Using a stick blender, puree to your preferred consistency.

Serve immediately.

Dahl

Ingredients 

1/4 cup ghee or clarified butter

1 1/2 cups diced onions

2 tablespoons minced garlic

2 jalapeno peppers, cored, seeded and minced

1 tablespoon cumin seeds, toasted and crushed

2 cups orange lentils

2 tablespoons finely minced ginger

2 tablespoons Garam Masala, recipe follows (Just buy it!)

1 tablespoon salt

1 teaspoon ground black pepper

1 tablespoon sugar

1 bay leaf

3/4 cup diced tomatoes

1/2 tablespoon rice vinegar

8 cups vegetable stock

Garam Masala:  (We bought ours at grocery store- out West, you can do that...)

1 tablespoon black peppercorns

1/2 tablespoon whole cloves

1 tablespoon plus 1/2 teaspoon cardamom seeds

3 tablespoons cumin seeds

3 tablespoons coriander seeds

4 (3-inch) cinnamon sticks

1/4 cup dried red chilies

1/2 tablespoon freshly grated nutmeg

Directions

In a large pot, heat the ghee and stir-fry the onions just until wilted, do not brown. Add the garlic, jalapeno, cumin, lentils, ginger, Garam Masala, salt, pepper, sugar and bay leaf. Saute for 1 to 2 minutes, until the herbs and spices bloom (aromatic). Add the tomatoes and deglaze with the vinegar. Add the chicken stock, bring to a boil and then lower to a simmer and cook until lentils are tender, stirring occasionally. Taste and adjust seasoning with cumin, salt, pepper and sugar.

Garam Masala:

In a large saute pan, combine the black peppercorns, cloves, cardamom seeds, cumin seeds, coriander seeds, cinnamon sticks, and dried red chilies. Over medium heat, cook just until slightly toasted, stirring constantly. Turn off heat and stir in the grated nutmeg.

Transfer to a food processor and grind to a fine powder. Pass through a fine strainer. Allow to cool to room temperature. Store in an airtight jar. Use as needed.

Chicken Biryani

Ingredients

300 g basmati rice

25 g butter

1 large onion, finely sliced

1 bay leaf

3 cardamom pods

1 small cinnamon stick

1 teaspoon turmeric

4 chicken breasts, sliced

4 tablespoons curry paste

85 g raisins

850 ml chicken stock

coriander, chopped

sliced almonds

Directions

Soak the rice in warm water, then wash in cold until the water runs clear.

Heat the butter in a saucepan and cook the onions with the bay leaf and other whole spices for 10 minutes. Sprinkle in the turmeric, then add chicken and curry paste; cook till aromatic.

Stir the rice into the pan with the raisins, then pour over the stock. Place a tight fitting lid on the pan and bring to a hard boil, then lower the heat to a minimum; cook the rice for another 5 minutes. Turn of the heat & leave for 10 minutes. Stir well, mixing through half the coriander.

To serve scatter over the rest of the coriander and the almonds.

The Best Ever Shawarma White Sauce

We needed to make ten times this for our dinner tonight for fifty people- we ended up with over seventy and it was the first food item to run out!  Very tasty!

Serves: ½ cup

Ingredients

½ cup Greek Yogurt (sour-cream can also be used but we did not.)

Juice of half a lime

1 tablespoon Tahini (The recipe says optional but we used it)

3 garlic cloves, minced

2 tablespoons fresh dill, chopped (1 teaspoon dry can also be used)

5 mint leaves (dry can also be used)

½ teaspoon salt

Instructions

Place all the ingredients in a food processor or blender and process for 1 minute or until light and fluffy.

Let this sauce sit for at least four hours in your fridge to blend together!

 Store in the fridge, in an air tight container for up to 2 weeks.

Middle Eastern Chicken Kebabs

This was also used at our Islamic inspired dinner.  It will now be one of my families go-to chicken dinners!  

By Jennifer Segal

Servings: 4-6

Ingredients

1 cup plain whole milk Greek yogurt

2 tablespoons olive oil

2 teaspoons paprika

1/2 teaspoon cumin

1/8 teaspoon cinnamon

1 teaspoon crushed red pepper flakes (reduce to 1/2 teaspoon if you don't like heat)

Zest from one lemon

2 tablespoons freshly squeezed lemon juice, from one lemon

1-3/4 teaspoons salt

1/2 teaspoon freshly ground black pepper

5 garlic cloves, minced

2-1/2 pounds boneless skinless chicken thighs (or 2 pounds boneless skinless chicken breasts), trimmed of any excess fat and cut into large bite-sized pieces

1 large red onion, cut into wedges

Vegetable oil, for greasing the grill

Instructions

In a medium bowl, combine the yogurt, olive oil, paprika, cumin, cinnamon, red pepper flakes, lemon zest, lemon juice, salt, pepper and garlic.

Thread the chicken onto metal skewers, folding if the pieces are long and thin, alternating occasionally with the red onions. Be sure not to cram the skewers. (Note: You'll need between 6-8 skewers.) Place the kebabs on a baking sheet lined with aluminum foil. Spoon or brush the marinade all over the meat, coating well.

Cover and refrigerate at least eight hours or overnight.

Preheat the grill to medium-high heat. To grease the grill, lightly dip a wad of paper towels in vegetable oil and, using tongs, carefully rub over the grates several times until glossy and coated. Grill the chicken kebabs until golden brown and cooked through, turning skewers occasionally, 10 to 15 minutes. Transfer the skewers to a platter and serve.

Basmati Pilaf with Dried Fruits and Almonds

I used this recipe for an Islamic Inspired dinner at Southminster Presbyterian Church.  It was very well received!

By Jennifer Segal, adapted and modified from Cooks Illustrated

Servings: 4

Ingredients

1-1/2 cups basmati  rice

3 tablespoons unsalted butter

1/2 cup finely chopped yellow onions, from one small onion

1/2 teaspoon cumin

1/2 teaspoon ground turmeric

1/4 teaspoon cinnamon

2 cloves garlic, minced

2-1/4 cups water

1-1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/3 cup dried fruit, such as currants, raisins or finely chopped dried apricots

1/4 cup sliced or slivered almonds, toasted until golden

Instructions

Place rice in medium bowl and add enough water to cover by 2 inches. Using your hands, gently swish grains to release any excess starch. Carefully pour off water, leaving rice in bowl. Repeat four to five times, until water runs almost clear. Using a fine mesh strainer, drain water from rice. Place strainer over bowl and set aside.

Melt butter in a pot over medium-low heat. Add onions and cook, stirring regularly, until softened but not browned, about 4 minutes. Add cumin, turmeric, cinnamon, and garlic to sautéed onions and cook until fragrant, about 30 seconds longer. Add rice to pot, and cook, stirring constantly, for about 3 minutes. Add water, salt and pepper to rice and return to a boil. Reduce heat to low, cover, and simmer until all liquid is absorbed, 15-18 minutes. Off heat, remove lid, and sprinkle dried fruit over rice (do not mix in). Place lid loosely over pot and let stand 10 minutes. Toss in toasted almonds, fluff rice with a fork, then serve.

Kugel

From of Dave Lieberman

Ingredients

1/2 pound wide kosher for Passover egg noodles

1/2 stick butter, melted

1 pound cottage cheese

2 cups sour cream

1/2 cup sugar

6 eggs

1 teaspoon ground cinnamon

1/2 cup raisins

Directions

Preheat oven to 375 degrees F.

Boil the noodles in salted water for about 4 minutes.

Strain noodles from water.

Combine all ingredients besides cooked noodles in a large mixing bowl.

 Then combine noodles with remaining ingredients and pour into a greased, approximately 9-by-13-inch baking dish.

Bake until custard is set and top is golden brown, about 30 to 45 minutes.