Here are the recipes for the stuff I made last night. It was all Sooooo good!! This is all stuff I made up the recipes for except the Pita Bread, that is someone elses recipe.
Recipes!!
Hummus
2 Cans Garbanzo Beans/Chick Peas 1 drained, 1 undrained
2 Lemons, Juiced, or about 1/4 cup Lemon Juice
3 Cloves Garlic
1/3 Cup Tahini
1/8 Tsp Salt
1 Tsp Cumin
1/2 Tsp Paprika
1/4 Tsp Pepper
1/2 Cup Olive Oil
Directions
Mix all ingredients in a blender or food processor until smooth in consistency. Adjust seasonings to taste, if you hummus is too sour, add more tahini if it is too bitter, add more lemon juice, if it is missing body add more olive oil.
Once it tastes right, pour it into a bowl and chill in refrigerator until ready to serve. Before serving, drizzle with more olive oil and garnish with a sprinkle of paprika and fresh ground pepper.
Pita Bread
1 1/8 cups warm water (110
degrees F/45 degrees C)
3 cups all-purpose flour
1 teaspoon salt
1 tablespoon vegetable oil
1 1/2 teaspoons white sugar
1 1/2 teaspoons active dry yeast
Directions
1 Place all ingredients in bread pan of your bread
machine, select Dough setting and start. When dough has risen
long enough, machine will beep.
2 Turn dough onto a lightly floured surface. Gently roll
and stretch dough into a 12 inch rope. With a sharp knife,
divide dough into 8 pieces. Roll each into a smooth ball.
With a rolling pin, roll each ball into a 6 to 7 inch
circle. Set aside on a lightly floured countertop. cover with
a towel. Let pitas rise about 30 minutes until slightly puffy.
3 Preheat oven to 500 degrees F (260 degrees C). Place 2
or 3 pitas on a wire cake rack. Place cake rack directly
on oven rack. Bake pitas 4 to 5 minutes until puffed and
tops begin to brown. Remove from oven and immediately place
pitas in a sealed brown paper bag or cover them with a damp
kitchen towel until soft. Once pitas a softened, either cut in
half or split top edge for half or whole pitas. They can be
stored in a plastic bag in the refrigerator for several days
or in the freezer for 1 or 2 months.
Moroccan Yogurt Cashew Chicken
4 Chicken Breasts
1/4 cup Olive Oil
2 TBSP Tahini
1/2 Stick Butter
1 Cup Plain Yogurt
2 Cloves Garlic (Pressed)
1/4 Cup Cashews
1 Tbsp Pine Nuts
1 Pear Cored and Wedged
2 Tbsp Chopped Cilantro separated
1/4 Cup Prunes
1/4 Cup Yellow Raisins
1 Tsp Coriander Ground (or crushed)
2 Tsp Garam Masala
1/8 Tsp Cinnamon (ground)
1/8 Tsp Cloves (ground)
1 Tsp Salt
1 Tsp Yellow Curry Powder
1/8 Tsp Cardamom
1/2 Lemon, juiced
Directions
1 Slice chicken breasts into strips and place in a bowl.
2 Combine olive oil, all spices, garlic and salt in a small pan and heat on medium until spices become aromatic about 2 min do not scorch the spices. Pour oil and spices over the chicken, stir in the tahini and let marinate for 15 min.
3 In a large pan melt butter over medium heat and add chicken carefully. Add nuts and dried fruits. And cook about 3 min until chicken is cooked on the outside.
4 Add yogurt (I LOVE Stonyfield Farms cream on top whole milk yogurt available at Whole Foods), pear and 1 TBSP Cilantro and cook over LOW heat for 20 min or until the chicken is cooked through. Add Lemon juice right before serving. Serve chicken over Sweet Rice with cilantro garnish.
Sweet Rice
1 Cup Basmati rice (Dont even think of trying this with some other kind of rice)
2 1/4 cups water
1/4 Cup Cashews
1 Tbsp Pine Nuts
5 pitted dates cut up
10 prunes
2 Cloves Garlic Pressed
1/4 cup Yellow raisins
1/4 cup olive oil
1 Tsp Garam Masala
1/2 Tsp Ground Cinnamon
1/2 Tsp Ground Cloves
1 Tsp Salt
1 Tsp Chopped Cilantro
1/2 Tsp Yellow Curry Powder
1/4 Tsp Black Pepper
Directions
Combine ALL ingredients in a baking dish large enough to allow the rice and fruit to expand. Cover with lid or foil and place in 375 degree oven for 30 minutes or until rice is cooked through.
Lentil Soup
1 Small sweet onion chopped
1/8 Stick butter
1 Cup Brown Dried Lentils
2 carrots sliced
1 TSP Salt
3 Cups Water
2 Tbsp Pataks Vindaloo Curry Paste
Melt butter in a medium saucepan and add onion. Cook onion on Medium heat stirring constantly until browned. Add the other ingredients, cover and simmer soup over med/low heat for 40 to 60 min or until lentils are soft and soup has thickened. Water may need to be added as it cooks. Adjust curry paste as needed to make it more or less spicy.
Date Roll
1/2 cup prunes
1/2 cup raisins
10 pitted dates
cup walnuts
cup cashews
TSP salt powdered or ground to a fine dust
Put all ingredients in a food processor and chop until it forms a sticky lump. Remove and make a log and refrigerate. Serve in thin slices.
Recipes!!
Hummus
2 Cans Garbanzo Beans/Chick Peas 1 drained, 1 undrained
2 Lemons, Juiced, or about 1/4 cup Lemon Juice
3 Cloves Garlic
1/3 Cup Tahini
1/8 Tsp Salt
1 Tsp Cumin
1/2 Tsp Paprika
1/4 Tsp Pepper
1/2 Cup Olive Oil
Directions
Mix all ingredients in a blender or food processor until smooth in consistency. Adjust seasonings to taste, if you hummus is too sour, add more tahini if it is too bitter, add more lemon juice, if it is missing body add more olive oil.
Once it tastes right, pour it into a bowl and chill in refrigerator until ready to serve. Before serving, drizzle with more olive oil and garnish with a sprinkle of paprika and fresh ground pepper.
Pita Bread
1 1/8 cups warm water (110
degrees F/45 degrees C)
3 cups all-purpose flour
1 teaspoon salt
1 tablespoon vegetable oil
1 1/2 teaspoons white sugar
1 1/2 teaspoons active dry yeast
Directions
1 Place all ingredients in bread pan of your bread
machine, select Dough setting and start. When dough has risen
long enough, machine will beep.
2 Turn dough onto a lightly floured surface. Gently roll
and stretch dough into a 12 inch rope. With a sharp knife,
divide dough into 8 pieces. Roll each into a smooth ball.
With a rolling pin, roll each ball into a 6 to 7 inch
circle. Set aside on a lightly floured countertop. cover with
a towel. Let pitas rise about 30 minutes until slightly puffy.
3 Preheat oven to 500 degrees F (260 degrees C). Place 2
or 3 pitas on a wire cake rack. Place cake rack directly
on oven rack. Bake pitas 4 to 5 minutes until puffed and
tops begin to brown. Remove from oven and immediately place
pitas in a sealed brown paper bag or cover them with a damp
kitchen towel until soft. Once pitas a softened, either cut in
half or split top edge for half or whole pitas. They can be
stored in a plastic bag in the refrigerator for several days
or in the freezer for 1 or 2 months.
Moroccan Yogurt Cashew Chicken
4 Chicken Breasts
1/4 cup Olive Oil
2 TBSP Tahini
1/2 Stick Butter
1 Cup Plain Yogurt
2 Cloves Garlic (Pressed)
1/4 Cup Cashews
1 Tbsp Pine Nuts
1 Pear Cored and Wedged
2 Tbsp Chopped Cilantro separated
1/4 Cup Prunes
1/4 Cup Yellow Raisins
1 Tsp Coriander Ground (or crushed)
2 Tsp Garam Masala
1/8 Tsp Cinnamon (ground)
1/8 Tsp Cloves (ground)
1 Tsp Salt
1 Tsp Yellow Curry Powder
1/8 Tsp Cardamom
1/2 Lemon, juiced
Directions
1 Slice chicken breasts into strips and place in a bowl.
2 Combine olive oil, all spices, garlic and salt in a small pan and heat on medium until spices become aromatic about 2 min do not scorch the spices. Pour oil and spices over the chicken, stir in the tahini and let marinate for 15 min.
3 In a large pan melt butter over medium heat and add chicken carefully. Add nuts and dried fruits. And cook about 3 min until chicken is cooked on the outside.
4 Add yogurt (I LOVE Stonyfield Farms cream on top whole milk yogurt available at Whole Foods), pear and 1 TBSP Cilantro and cook over LOW heat for 20 min or until the chicken is cooked through. Add Lemon juice right before serving. Serve chicken over Sweet Rice with cilantro garnish.
Sweet Rice
1 Cup Basmati rice (Dont even think of trying this with some other kind of rice)
2 1/4 cups water
1/4 Cup Cashews
1 Tbsp Pine Nuts
5 pitted dates cut up
10 prunes
2 Cloves Garlic Pressed
1/4 cup Yellow raisins
1/4 cup olive oil
1 Tsp Garam Masala
1/2 Tsp Ground Cinnamon
1/2 Tsp Ground Cloves
1 Tsp Salt
1 Tsp Chopped Cilantro
1/2 Tsp Yellow Curry Powder
1/4 Tsp Black Pepper
Directions
Combine ALL ingredients in a baking dish large enough to allow the rice and fruit to expand. Cover with lid or foil and place in 375 degree oven for 30 minutes or until rice is cooked through.
Lentil Soup
1 Small sweet onion chopped
1/8 Stick butter
1 Cup Brown Dried Lentils
2 carrots sliced
1 TSP Salt
3 Cups Water
2 Tbsp Pataks Vindaloo Curry Paste
Melt butter in a medium saucepan and add onion. Cook onion on Medium heat stirring constantly until browned. Add the other ingredients, cover and simmer soup over med/low heat for 40 to 60 min or until lentils are soft and soup has thickened. Water may need to be added as it cooks. Adjust curry paste as needed to make it more or less spicy.
Date Roll
1/2 cup prunes
1/2 cup raisins
10 pitted dates
cup walnuts
cup cashews
TSP salt powdered or ground to a fine dust
Put all ingredients in a food processor and chop until it forms a sticky lump. Remove and make a log and refrigerate. Serve in thin slices.
VIEW 16 of 16 COMMENTS
dane_valek:
I definitely agree with thedarkness on the cookbook.
leanimal:
Hey - have you ever tried making baba ghanoush - it tastes a lot like hummus, only with eggplant instead of chick peas - it's a bit more of a pain, but if you get really good, skinny eggplants, it can taste AMAZING. I have a basic 4 ingredient recipe, but I'm sure you can find plenty online.