Saturday, July 28, 2012

Israeli Roast Eggplant, Hummus, and Pickle Pitas



INGREDIENTS
1 large baking potato
Salt
1 medium eggplant, sliced 1/2 inch thick
3 tablespoons extra-virgin olive oil, plus more for brushing
1 cucumber—peeled, halved, seeded and cut into 1/2-inch dice
1 large tomato, cut into 1/2-inch dice
1 large jalapeño, minced
2 garlic cloves, minced
3 tablespoons chopped cilantro
2 tablespoons chopped parsley
2 tablespoons fresh lemon juice
Freshly ground pepper
4 thick, sturdy pita breads, warmed
1 cup hummus
1/4 cup tahini, at room temperature
4 large hard-cooked eggs, sliced
4 small dill pickles, thinly sliced

DIRECTIONS
Preheat the oven to 425°. In a small saucepan, cover the potato with 2 inches of water and bring to a boil. Cook over moderate heat until just tender, about 20 minutes. Drain and let cool, then peel the potato and slice it 1/4 inch thick. Season the potato slices with salt.
Meanwhile, arrange the eggplant slices on a rimmed baking sheet and brush both sides with olive oil. Season with salt and bake for about 10 minutes, until browned and tender.
In a large bowl, add the cucumber, tomato, jalapeño, garlic, cilantro and parsley. Toss with the lemon juice and 3 tablespoons of olive oil and season with salt and pepper.
Cut off 2 inches from the side of the warm pitas to make openings in the pockets. Gently open the pitas. Spread the hummus on the bottoms and 1 tablespoon of tahini over it. Layer the potato slices, eggplant, egg and cucumber-tomato salad in the pitas, along with some of the salad juices. Top with the pickle slices and serve.

COMMENTS
Recipe found in Food & Wine's July 2012 Issue, posted with the following comments:
At Butcher & Bee in Charleston, S.C., owner Michael Shemtov and chef Stuart Tracy prepare this messy, incredibly tasty vegetarian sandwich, called a sabich, with vegetables, hummus, house-baked pita and herbs from a garden right behind the restaurant. “The sandwich is Iraqi-Israeli, just like me,” Shemtov says. “It’s a personal dish.”

Tuesday, July 24, 2012

Zucchini Banana Bread


Prep Time: 15, Cook Time:1 hour, Ready in: 1.5 hours

INGREDIENTS
1 medium zucchini, shredded, moisture squeezed out
1 1/4 cups flour
1 teaspoon baking soda
1/2 teaspoon cinnamon
pinch of freshly grated nutmeg
1/2 teaspoon salt
3/4 to 1 cup sugar (depending on how sweet you like your bread)
2 eggs
1/2 cup canola oil
1 large or 2 small overripe bananas, mashed
1 teaspoon vanilla extract






DIRECTIONS
Preheat oven to 350. 
Grease a 9x5 loaf pan and line with parchment paper. 
In a medium bowl, whisk flour and baking soda, nutmeg, cinnamon and salt. 
In another bowl, combine sugar, eggs and oil and beat on high speed with a handheld until creamy and light. 
Mix in mashed bananas and vanilla and beat until combined. 
Stir in dry ingredients until incorporated and then stir in grated zucchini. 
Pour batter into pan and bake for about one hour.  


COMMENTS
Recipe from Mehan's Kitchen.
Bread turns out a little moist. 

Thursday, July 19, 2012

Baked Sesame Ginger Chicken


Ingredients
  • 6 chicken drumsticks or thighs
  • Sesame oil
  • 2 heaping Tablespoons brown sugar
  • 3 heaping teaspoons toasted sesame seeds
  • 1 heaping teaspoon powdered (or fresh grated) ginger
  • 1 teaspoon salt
  • 2 cloves garlic, finely minced
  • 1 teaspoon cayenne pepper
Instructions
  1. Preheat oven to 420 degrees.
  2. Dry chicken thoroughly with a clean cloth and place in a medium sized bowl. Drizzle with sesame oil and toss to coat.
  3. Combine all remaining ingredients in a small bowl and mix thoroughly.
  4. Sprinkle sugar mixture over chicken and toss so that chicken is thoroughly coated.
  5. Place chicken on a baking sheet, skin side up, and bake for 25-35 minutes, or until the top is brown and crispy and the chicken is no longer pink inside.
  6. Get ready to lick your fingers!

Recipe from The Endless Meal


Friday, July 6, 2012

Israeli Tabouli


Ingredients
1 cup Israeli couscous
Kosher salt and freshly ground black pepper
1/4 cup lemon, zested and juiced
3 tablespoons olive oil
1 cup finely chopped parsley
1/2 cup finely chopped cilantro
2 tablespoons chopped fresh mint
3 to 6 scallions, chopped
3 tomatoes, seeded and diced
1 cucumber, peeled and diced

Place 1 cup couscous in boiling water and follow packaging instructions. Once cooled, transfer to container and add all other ingredients. 

*Optional, to use whole wheat and/or pre-cooked couscous.

Thursday, July 5, 2012

Stuffed Peppers, Southwest Style

Prep Time: 20, Cook Time: 30-40, Ready-in: 60 minutes

Ingredients
1 cup long-grain white rice
1 Tbsp olive oil
6 green onions, thinly sliced, white and green parts separated
1 cup frozen corn
1/2 cup black beans, optional
1 4.5 ounce can chopped green chilies 
1/4 cup canned diced tomatoes or salsa  (optional to omit green chilies and double the quantity of salsa)
1 tsp cumin  
1/2 tsp paprika
1/4 tsp cayenne red pepper
4 ounces (1 cup) grated Monterey Jack cheese, divided
kosher salt and black pepper
4 large bell peppers, halved lengthwise, ribs and seeds removed

Directions 
Preheat oven to 350 degrees. 
Prepare the rice according to the package. 

Meanwhile, in a large skillet over medium-high, heat the olive oil. Stir in the rice, corn, green chilies, diced tomatoes, and 1/2 cup of cheese. Add the green onion whites, cumin, paprika, and cayenne red pepper.

Add 1/2 cup of water to the bottom of a 9x13 baking dish, then arrange bell peppers, cut side up in the dish. Fill the peppers with the filling. Cover the dish tightly with foil. Bake for 30-40 minutes or until the bell peppers are tender. Uncover and add the remaining cheese. Bake for 5-8 more minutes or until the cheese is bubbly and turning golden brown.  

Garnish with green onions and drizzle with salsa (if desired), and serve. 

Comments:
Adapted from Sunny Side Up.
Peppers were still fresh after 50 minutes in 350. Next time try 400 degrees. 
Definitely think a meat version would be better, but this was still very good.