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.