Chicken Schwarma

 Not sure where I found this recipe but its great, and makes a great Greek Bowl meal with leftovers. I prefer to use all chicken thighs.

1 lb boneless skinless chicken breasts (2 large breasts)

1 lb boneless skinless chicken thighs (4 large thighs)

6 tbsp extra virgin olive oil divided

2 tsp cumin

2 tsp paprika

1 tsp allspice

3/4 tsp turmeric

1/4 tsp garlic powder

1/4 tsp cinnamon

1 pinch cayenne

Salt and black pepper

Nonstick cooking oil spray

Slice the chicken breasts into 5-6 pieces each and the thighs into 3-4 pieces each. Place them in a marinating dish or large plastic zipper bag.

In a small bowl, whisk together 1/4 cup olive oil, the spices, 3/4 tsp salt and 1/4 tsp black pepper (if you are salt sensitive, use 1/2 tsp of salt). Pour the spice marinade over the chicken pieces. Stir with a spoon till all the chicken pieces are evenly coated in the marinade.

Cover the marinating dish with plastic wrap, or close the zipper bag. Place chicken in the refrigerator and let it marinate at least 1 hour, up to overnight.

Oven Cooking Method

Preheat oven to 400 degrees F. Spray the baking sheet with nonstick cooking oil. Place the chicken pieces on the sheet, evenly spaced.

Place the chicken in the oven. Let it roast for about 15 minutes until cooked through, turning the chicken pieces once with tongs halfway through cooking.

Take chicken out of the oven and let it cool slightly. Use a sharp knife to slice the meat into small, thin shawarma-like pieces.

Heat 1 tbsp of oil in a skillet on the stovetop over medium. Pour half of the chicken into the skillet and saute for 3-4 minutes till the smallest pieces of chicken turn brown and crisp. Season with additional salt and pepper to taste, if desired.

Remove the cooked chicken from the skillet. Heat another 1 tbsp of oil and saute the remaining chicken in the same way. Serve warm.

Serve with warm flatbread, sliced lettuce, sliced tomatoes and sliced red onion. Top with Tahini Sauce.

 

Tahini Sauce

1–2 garlic cloves

1/2 tsp salt

3/4 cup tahini paste

1/2 cup freshly squeezed lime juice (or lemon juice, if you prefer)

1/4 cup cold water, more if needed

1 cup fresh chopped parsley leaves, stems removed first (optional)

 

Crush the garlic cloves with the salt into a paste (or mince the garlic and season with salt.)

Add the crushed garlic, tahini paste and lime juice to the bowl of a food processor and blend (it will be thick as it emulsifies.) Add a little bit of water and blend again until you reach the desired consistency.

Transfer the tahini to a serving bowl, and if you like stir in fresh chopped parsley.

 

Chickpea and Pasta Soup

This is a great pantry soup for those days that are short on time, and comes from Jane Brody's Good Food Book. I've made a few changes to the recipe, and it never disappoints. Great comfort meal on a cold day!

1 tbs butter or olive oil

1 medium chopped onion

1 tsp dried thyme

1 16 oz can fire-roasted diced tomato

2 minced garlic cloves

1 box beef stock

2 cans of cooked chickpeas, drained

3 large potatoes, diced

1/2 cup small pasta (shells, elbows, ditalini)

salt and pepper to taste

1/4 cup grated Parmesan

In a large pot, melt the butter and cook the onion with the thyme, stirring, for 5 minutes.

Add the tomatoes and their juice and the garlic, simmering and stirring occasionally, for 10-15 min. If the chunks of tomato are too large, smash them a bit with a potato masher so the bits are smaller.

Add the broth and chickpeas, and simmer for another 10 minutes. Add the pasta, potatoes and pepper, and simmer for another 10-15 min or until the potatoes and pasta are just tender. Thin the soup with additional stock or water if necessary. Serve the soup with some Parmesan sprinkled in each bowl. Crusty bread makes and excellent side.

Coconut Oatmeal Cookies

I've had this cookie recipe since Marc and I began dating in 1978; best oatmeal cookie recipe!

Preheat oven to 375 degrees.

1 1/2 c flour

1 tsp baking powder

1/2 tsp salt

1/2 tsp baking soda1/2 c butter at room temperature

1/2 c sugar

1/2 c dark brown sugar

1 egg at room temperature

1 tsp vanilla

1/2 c quick oats

1 cup sweetened coconut

Cream butter and sugars. Add egg and vanilla. Beat well. Add flour and dry ingredients, and beat until smooth. Mix in oats and coconut. Use a scoop to portion cookies onto a baking sheet lined with parchment. You can bake as is or use a glass to flatten the cookies a bit; I like to flatten them. Bake in a 375 degree oven for 9-12 minutes or until golden.

Polenta with Red Bean Salsa

I got this recipe in a small recipe booklet at least 20 years ago, and its a favorite. I use one poblano pepper instead of a red bell because the flavor is better.

 

Polenta

1 c. yellow cornmeal

4 c. water

1 tsp. salt

 

Salsa

½ c. chopped green pepper

1 15 ½ oz can red beans, rinsed and drained

½ c. chopped onion

¼ tsp. salt

2 tbs. chopped fresh parsley

1 tsp. chopped fresh basil leaves

1 tsp. chopped fresh oregano leaves

½ tsp. finely chopped fresh garlic

1 tbs. olive oil

1 tbs. red wine vinegar

 

Topping

2 tbs. freshly grated Parmesan cheese

 

In a small bowl, stir together the cornmeal and 1 cup of water. In a 2 qt. saucepan, bring the remaining 3 c. water and 1 tsp. salt to a full boil. Reduce the heat to medium high and slowly stir in the cornmeal mixture. Continue cooking, stirring constantly, until the mixture thickens and just comes to a boil. Reduce heat to low and continue cooking, stirring often, until the mixture is very thick, about 8-10 min. Pour into a 9 inch pie plate. Cover and refrigerate until firm, at least 2 hrs.

 

Meanwhile, in a medium bowl, stir together all salsa ingredients and adjust for taste with salt and pepper. Cover and refrigerate at least two hours.

 

Heat broiler. Invert polenta onto a cookie sheet and sprinkle with Parmesan cheese. Broil 4-5 inches from heat until cheese is light brown. Cut into wedges and serve topped with the salsa.

 

If you will not serve the entire polenta round and are only serving smaller portions, remove the pieces you intend to serve, broil them, and keep the remaining polenta refrigerated until you choose to use it.

Egg Pasta

To a food processor, add:

2 2/1 c. semolina flour

1/2 Tsp. salt

Process until mixed. In a bowl, combine:

2 tbs. olive oil

1/2 cup warm water

2 eggs

Process until mixed. Remove the dough from the processor and knead until smooth. Wrap in some plastic wrap and set aside for 30 minutes.

Divide into 4-6 pieces and use a pasta maker to roll your choice of pasta style. 

Makes 1 1/2 lb of pasta dough.

Fusilli with Shrimp and Feta Cheese

 Our favorite pasta recipe book is sadly out of print; "Sicilian~American Pasta; 99 Recipes You Can't Refuse: by John Penza and Tony Corsi, 1994. We have made nearly every recipe, here is a great one! We have also made it using goat cheese for a change and it is also delish.

28 oz can of peeled plum tomatoes

12 oz feta cheese

1 tsp chopped fresh oregano

12 kalamata olives, pitted and slide (I buy slivered and used 1/3 c)

Juice of 1 large lemon

1 lb fusilli

2/3 c olive oil

4 minced garlic cloves

1 lb large shrimp, peeled deveined and cut into thirds

 

Strain the tomatoes, cut them into quarters and put the juice in a large pan. Crumble the feta cheese into the juice, smashing down any thick lumps with a fork or potato masher. Hear slowly, but don’t let it boil, stirring to homogenize the feta. When this is done, add the oregano, olives, half the lemon juice, and tomatoes. Keep warm over low heat.

 

Bring the pasta water to a boil and add the fusilli. After it has been cooking about five minutes, start the sauce below.

 

In another pan, heat the olive oil over high heat and lightly brown the garlic. Add the shrimp and stir until done, about two minutes.  Add the other half of the lemon juice, then add the tomato-olive mixture. Stir well and turn off of the heat so as not to overcook the shrimp.

 

Undercook the pasta, drain and toss with the sauce. Cover and let the pasta sit 5 minutes to absorb the excess liquid. Serve with crusty bread!

Sicilian Caponata

 

I found this recipe in an old 1982 paperback cookbook from the Editors of Consumer Guide called Italian Cooking Class Cookbook. I think I have made just about every recipe in the book and each one is an authentic and delicious classic. This is my favorite must-make summer dish that I love to freeze for a surprise appetizer when we need something deliciously savory. 1 ½ lb eggplant 1 tbs salt 2 large red bell peppers, chopped 1 large onion, chopped 1 large stalk celery, cut into ¼ inch diagonal slices ¼ cup olive oil ¼ tsp dried red pepper flakes 1 14 ½ oz can petite diced tomatoes 1 large garlic clove, crushed 2 tbs red wine vinegar 1 tbs sugar 1/3 cup slivered kalamata olives 1 tbs drained capers Rinse then peel the eggplant and cut into ¾ inch cubes. Place in a colander and sprinkle with the salt, toss, and let it stand in the sink for an hour to let the liquid come out. Rinse the eggplant well and squeeze out all moisture in a clean kitchen towel or paper towels. Reserve. Heat oil in a large skillet over med-high heat. Sauté red bell pepper, onion, celery, and red pepper flakes for 5 min. Add reserved eggplant and cook over medium heat for another 5 min or until the eggplant starts to take on color. Remove from heat. Add the tomatoes, garlic, vinegar, and sugar to the skillet. Cook and stir over medium-high heat for 3 min. Remove from heat. Add the olives and capers to the skillet, and cook over medium-low heat stirring occasionally, until most of the liquid has evaporated and the mixture has thickened, about 10 min. Serve hot as a vegetable side dish, or cool to room temp and serve on an antipasto tray with baguette slices or crostini.