Beasts go Middle East

Bonnie kept the wine flowing at this Middle Eastern feast...

Tabouli

Contributed by Sarah

Ingredients:

1 cup bulgar

2 medium tomatoes

1 cucumber

1/2 green pepper

5 green onions

1 cup fresh parsley, finely chopped

2 tablespoons mint, finely chopped

1 lemon juiced

3 tablespoons olive oil

salt and pepper

Directions:

Put bulgar in a bowl and stir in 1 cup boiling water. Cover with a plate and let sit for 30 minutes. While the bulgar cooks prep the vegetables. Cut tomatoes, cucumber and green pepper all the same size. Remove seeds from tomatoes and cucumber before dicing. Chop the onions very thinly. Once the bulgar is cooked drain excess water (can also use a mesh sieve to press out the water if you have one). Put in a salad bowl and add vegetables, parsley and mint. Whisk together lemon juice, olive oil and salt and petter to taste. Add dressing to tabouli salad and toss.

Edamame Hummus

Contributed by Bonnie

One package edamame (Trader Joes)

One can garbanzo beans.

1/4 cup olive oil

Juice from one lemon

Fresh chopped garlic (to taste)

2 tablespoons sesame seeds

Salt and pepper to taste

Put everything in a blender or food processor blend to preferred consistency. Serve with pita.

Omer's Turkish Salad

Contributed by Bonnie

4 large cucumbers chopped

4 large tomatoes chopped

1 small red onion chopped

Feta cheese (optional)

1 tablespoon red pepper flakes (or to taste)

1 tablespoon rosemary

1 tablespoon oregano

Juice from one lemon

Olive oil and balsamic vinegar to taste

Place tomatoes, cucumbers, and onions in bowl.

Add crushed red pepper, oregano, and rosemary.

Drizzle with lemon juice and balsamic vinegar.

Drizzle with small amount of olive oil, just enough to coat.

Top with feta cheese and serve!

Date Wafer's

Contributed by Bonnie

One package Madagascar vanilla wafers.

One package dried dates.

Remove pit and press dried date onto the flat side of wafer and serve!

Loubia b'Zeit

Contributed by M’Daya

Ingredients:

-1kg of fresh green beans trimmed or frozen

-600g ripe tomatoes diced or 2 tins crushed tomatoes

-3 onions chopped

-4 cloves of garlic crushed

-4 tbs olive oil

-2tbs lemon juice

-salt and pepper

Cooking:

Heat oil in a saucepan, add onion and fry until soft.  Add garlic and beans.  Keep frying on low heat for 15 mins or until beans start to wilt. Add the tomatoes, lemon juice, salt and pepper. Cover and cook on low heat for 45 minutes. Serve warm or cold with pita bread.

(I also typically add more lemon juice, since I love the taste).

Eggplant Moussaka

Contributed by Keri

Ingredients:

2 large eggplant, sliced into 1/4 inch rounds

2 large potatoes, thinly sliced

2 large zucchini, cut lengthwise into 1/4 inch slices

1/2 cup extra-virgin olive oil

5 tablespoons butter

7 tablespoons all-purpose flour

5 cups milk

1 pinch ground nutmeg

salt to taste

1 egg yolk, beaten

1 tablespoon olive oil

1 1/2 pounds ground beef

1 onion, chopped

1 teaspoon oregano

salt and pepper to taste

1/2 cup chopped fresh parsley

5 ripe tomatoes, chopped

1 cup crumbled feta cheese

Directions:

Preheat an outdoor grill for medium-high heat and lightly oil grate or you can Preheat oven to 375 degrees F. Brush eggplant, potatoes, and zucchini lightly with extra-virgin olive oil. Grill or bake vegetables until just tender and golden brown. Layer potatoes into the bottom of a 9x13 inch glass baking dish. Next layer in the eggplant, followed by the zucchini; set aside. Melt butter in a large saucepan over medium heat. Whisk in the flour, and cook until the flour smells slightly toasted, about 5 minutes. Whisk in milk, nutmeg, and salt. Bring to a bare simmer over medium-high heat, then reduce heat to medium-low and simmer 10 minutes. Place the egg yolk into a bowl, and quickly whisk in 1/4 cup of the thickened milk, a tablespoon at a time. Quickly stir the egg yolk mixture into the thickened milk until smooth, then set aside. Meanwhile, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Stir in the ground beef and onion, and cook until the beef is crumbly and no longer pink. Drain off any excess grease, then stir in the oregano, parsley, tomatoes, salt, and pepper. Turn heat to medium-low, cover, and simmer for 10 minutes, stirring occasionally. To assemble, spread the meat mixture over the vegetables, and sprinkle with the feta cheese. Pour the white sauce over the top, and smooth with a spatula. Bake moussaka in preheated oven until bubbly and golden brown, about 30 minutes.

Maast-o-Khiar (Persian Cucumber Yogurt)

Contributed by Anna

Mix:

32oz. plain yogurt 

1 - 1 1/2 long English cucumber

1 shallot, finely chopped

5 Tbsp dried dill weed

2 Tbsp. finely chopped mint (can use dried)

1 tsp. salt

1 tsp. pepper

Garnish with Mint

Heat flatbread (Trader Joe's is great) in oven or on open flame on stove, and cut before serving.

Artichoke and Feta Cheese PizzaContributed by Alex

Ingredients:
1 6.5-ounce jar marinated artichoke hearts, drained, 2 tablespoons
marinade reserved
1 tablespoon yellow cornmeal
1 10-ounce tube refrigerated pizza crust dough
6 ounces plum tomatoes, thinly sliced into rounds
1 cup crumbled herb-seasoned feta cheese (about 4 ounces)
1/2 medium-size sweet onion (such as Vidalia or Maui), thinly sliced
15 Kalamata Olives, sliced into quarters
2 tablespoons thinly sliced fresh mint

Instructions:
Preheat oven to 425°F. Cut artichokes into 1/2-inch pieces. Sprinkle
baking sheet with yellow cornmeal. Unroll pizza crust dough onto
prepared baking sheet; press out dough to 11-inch square. Brush dough with 1 tablespoon reserved marinade. Top dough with artichokes, plum tomato slices, crumbled herb-seasoned feta cheese, kalamata olives and sweet onion slices. Drizzle with remaining 1 tablespoon marinade. Bake pizza until crust is crisp and golden, about 15 minutes. Transfer to platter. Sprinkle with mint. Cut pizza and serve.

Shakshuka

Contributed by Naomi

Ingredients:

1 bell pepper
1 large fresh tomato
3 scallions
2 celery stalks
Pickled jalapeno pepper
4 eggs
Canned Tomato paste or tomato sauce
salt
Black pepper
Paprika
Celery Seed
Ground Cumin
Extra Virgin Olive Oil
Water

Directions:

1. In a large pan, heat oil until hot. Chop, add in, and sauté bell pepper, scallions, celery, pickled jalapeno pepper, and fresh tomato.
2. Add salt, black pepper, ground cumin, paprika, and celery seed (season to taste).
3. Add spoonful of tomato paste and water. Whisk well until completely combines. Allow to simmer.
4. Crack eggs into mixture, cover to poach. 
 * Serve in bowl with fresh french bread or pita
 * Serves 4 people (add as many eggs as you like)

 

Miami Night

Heather had us over for Miami inspired dishes and mojitos...and all the coke we could handle. Just kidding! But there are no photos so I guess you'll never know...

Vegetarian Taco Salad

Contributed by Naomi

Chop:

Romaine Lettuce

Red Cabbage

Tomatoes

Chives or Onion

*Combine together in a bowl

Add In:

Garbanzo beans

Pumpkin Seeds

Vegetarian Taco Seasoned ground "beef"

Mix all ingredients together and dress with dressing of your choice. I recommend Trader Joe's Low Fat Cilantro Dressing.

Cuban Toasties (an appetizer version of the classic sandwich)

Contributed by Sarah

Ingredients:

1½ ounce deli ham, finely chopped (1/3 cup)

3 ounces shredded Swiss cheese (3/4 cup)

1/3 cup mayonnaise

1/2 small onion, finely chopped

1½ teaspoons chili sauce (I used Sriracha)

1 teaspoon yellow mustard

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

2-3 dill pickles, thinly sliced

Directions:

Preheat the oven to 500°. In a small bowl, stir together the ham, cheese, mayonnaise, onion, chili sauce and mustard.  Arrange the bread slices on a foil-lined baking sheet. Place 2 pickle slices on each slice of bread  and then spread about 1 tablespoon of the ham mixture on top. Bake for 8 to 10 minutes, until golden and bubbly. Cool for a few minutes before serving.

Baked Plantains

Contributed by Bonnie

Ingredients:

Plantains!  (Plantains are best when yellow with lots of brown spots)

Preheat oven to 450 degrees

Spray cookie sheet with cooking spray

Cut the ends off the plantains and peel

Cut plantain at slightly diagonal angle into half inch thick slices

Place slices on cookie sheet

Spray tops with more cooking spray

Bake for 10-15 minutes flipping the plantains once in the middle of baking time

*For a desert option, dust tops with cinnamon and sugar before baking.

Vegetable Paella

Contributed by Keri

Ingredients:

8 oz mushrooms, quartered

1/2 cup + 2 TB olive oil, divided

3 cloves garlic, chopped

1 cup diced onion

1 medium red bell pepper, diced

1 medium green bell pepper, diced

1 pound uncooked Valencia or Arborio rice

1 tsp saffron, crushed

1 1/4 tsp salt

3 cups vegetable broth

1 (9oz) package frozen artichoke hearts, thawed (or use 1 can)

1/2 cup frozen petite peas

1/2 cup diced carrot

1 medium tomato, seeded and diced

1/3 cup sliced pimiento-stuffed olives

1/4 cup sliced green onions

1/4 cup roasted red bell peppers, cut into strips

3 medium lemons, cut into wedges

Directions:

Preheat oven to 400 degrees. Sauté mushrooms in 2 TBS olive oil over medium high heat for 2-3 mins or until soft and light brown; set aside. Heat remaining oil in ovenproof skillet, and sauté garlic, onion, and peppers 8 minutes or until soft. Add rice, saffron and salt, and stir until rice is covered with oil. Add broth, and bring to boil. Cover pan with aluminum foil, place in the oven and bake for 8 mins. Stir in reserved mushrooms, artichoke hearts, carrot, peas, and tomato; cover and bake for 8 more mins. Remove foil and bake 8-12 mins or until heated through. Remove from oven and top with olives, green onions, roasted red pepper, and lemon wedges.

Cuban Black Beans Recipe

Contributed by Heather

2 (16 2/3 ounce) cans black beans, liquid drained and reserved-make sure to reserve liquid

1 large onion, chopped

1 2/3 green pepper, chopped

6  large garlic cloves, minced

1 tablespoon cumin powder

1  teaspoon oregano

1 teaspoon salt

2  tablespoons red wine vinegar

Cayenne pepper and Lime to taste

Directions:

Fry the onion and pepper in a little oil. Add the garlic and sauté a little. Introduce a little of the bean liquid until all previous ingredients are soft. Add the beans with the remaining liquid. Add spices and simmer about 30 minutes, add lime as well. Add the vinegar just before serving. For best results simmer on low for 2-3 hours, covered.

Picadillo

Contributed by Alex

Ingredients:

1 medium onion, chopped

1 clove garlic, chopped

1 medium green bell pepper, chopped

1 tablespoon olive oil

1 pound ground beef

1/4 cup stuffed pimento olives, chopped

Kosher salt and freshly ground black pepper

Crushed red pepper flakes

1 (8-ounce) can tomato sauce

Rice and beans, or tortillas, for serving

Directions:

In a large skillet over medium heat, sauté onions, garlic, and pepper in olive oil until softened, about 5 minutes, stirring occasionally. Add ground beef and olives and continue stirring to break up and brown the meat. Season with salt, pepper, and red pepper flakes. When beef has browned, add tomato sauce gradually while stirring. Cook 1 to 2 minutes longer to incorporate sauce. Serve over rice or tortillas.

Cuban Style Salad

Contributed by Anna

Ingredients:

2 lbs baby spring mix

1/3 pint cherry tomatoes, halved

1/3 pint red grape tomatoes, halved

1/3 pint yellow grape tomatoes, halved

1 15 oz. can organic black beans

2 cups cooked organic Quinoa (substitute water with vegtable or chicken broth)

1 large mango, chopped

2 medium avocados, chopped

1/3 purple onion, sliced

2 tbsp. mint, finely chopped

Dressing:

2 garlic cloves, finely chopped

approx. 1/4 cup dijon or yellow mustard

approx. 1/3 cup lime juice, freshly sqeezed

approx. 1/8 cup champagne vinegar

approx. 1/8 cup o fmint, finely chopped

dash of black petter

2 tbsp purple onion, chopped

Combine all dressing ingredients into a food processor and slowly add approx. 1/2 cup cilve oil and emulsity. Toss 1/2 of dressing with the salad, set aside remaining for guests to add more according to their taste.

Mini-Hawaiian Night

Tonight we gathered at Laina's for mini-Hawaiian themed treats (in honor of our mini host and her love of all things Hawaiian)...

Old School Mai Tai's

Contributed by Bonnie

1 shot (or 1 1/2 to taste) Whaler's dark rum

1 shot (or 1/2 to taste) Mr. T's Mai Thi mix or Trader Vic's Mai Tai Mix

Pour over crushed ice

Top with orange-pineapple juice

Garnish with pineapple slice

Mimi's Curried Hawaiian Chicken Salad

Contributed by Keri

Ingredients:

4 boneless, skinless chicken breasts, cubed

2 cups mayonnaise

1 tablespoon curry powder

1 teaspoon lemon juice

1 tablespoon soy sauce

1 1/2 cups slivered almonds, toasted

1 pound seedless green grapes, halved

2 cups chopped celery

1 (8 ounce) can sliced water chestnuts

1 (20 ounce) can pineapple chunks, thoroughly drained

paprika, for garnish

Directions:

Place chicken in a large pot of lightly salted water, and bring to a boil; simmer until tender and cooked through, about 25 minutes. Drain, set aside. When cool enough to handle, chop coarsely, and place into a large bowl. In a separate bowl, stir together mayonnaise, curry powder, lemon juice, and soy sauce. Stir the toasted almonds, grapes, celery, water chestnuts, and pineapple into the chopped chicken. Gently fold in all but 1/2 cup of the dressing. Cover, and refrigerate salad and reserved dressing for several hours (or overnight). Before serving, adjust dressing to taste, and garnish with paprika and any remaining almonds.

Mini Coconut Cream Pies (a Weight Watchers Recipe)

Contributed by Sarah

Ingredients:

1 (1 oz) pkg sugar free vanilla pudding

2 cups milk

3 oz fat free cream cheese

8 oz light Cool Whip

Toasted coconut

1 teaspoon coconut extract

6 mini graham cracker crusts

Directions:

Prepare pudding mix according to package directions. Blend in cream cheese and 3/4 cup Cool Whip. Stir in 1/2 cup toasted coconut and coconut extract. Spoon about 1/3 cup pudding mixture into each crust. Top with a dollop of Cool Whip and the rest of the toasted coconut just before serving. Makes 6 mini pies. 252 calories each.

Chocolate Covered (Coconut) Macadamia Nuts

Contributed by Naomi

Ingredients:

Macadamia Nuts

Olive Oil Spray

Shredded Coconut

Milk Chocolate Chips

Directions:

Melt milk chocolate chips in a double boiler. Stir frequently to avoid burning. Stir in Macadamia nuts to chocolate (*and coconut if preferred) until completely coated. Lightly spray mini cupcake liners (placed in mini cupcake pan for shape) with olive oil to avoid sticking. Spoon chocolate mixture into cups, smooth surface, and decorate with a nut (and coconut). Place in fridge or freezer to set.

Mexican Night

Caity hosted a Mexican themed night in August...hot summer nights call for spicy food, spicier conversation and LOTS of tequila...

Veggie Taquitos

Contributed by Bonnie

Ingredients:

1/2 cup finely chopped onion

1 teaspoon chopped garlic

1/4 teaspoon cumin

1/4 teaspoon salt

1/4 teaspoon crushed red pepper

1 (4.5 ounce) can chopped green chiles

1 teaspoon canola oil

1 1/2 cup veggie ground (Yves Veggie Cuisine)

1 can vegetable broth

16 (6 inch) corn tortillas

1 cup shredded mexican blend cheese

Cooking spray

Preheat oven to 425 degrees

To prepare filling:

Can be made night before.  Leave at room temperature 15 minutes before use. Heat oil in large nonstick skillet over medium-high heat. Add onion and garlic, saute 3 minutes or until onion is tender. Add veggie ground round and cumin, salt, red pepper and chiles. Cook 5 minutes.  Set aside. Bring vegetable broth to a boil in a large saucepan.  Reduce heat and simmer. Working with one tortilla at a time, carefully dip tortilla into broth for 2 seconds using tongs. Place softened tortilla on a paper towel. Spoon about one tablespoon filling across lower third of tortilla.  Top with cheese to taste. Roll up. Place rolled tortilla on a baking sheet coated with cooking spray. Lightly spray rolls with cooking spray. Bake at 425 for 13-15 minutes or until rolls are desired crispness.

Tres Leche Cake

Contributed by Keri

Ingredients for the cake:

3/4 cake flour, plus extra for pan

1 teaspoon baking powder

1/2 teaspoon kosher salt

1/2 cup unsalted butter, room temperature

3/4 cup sugar

5 whole eggs

1 1/2 teaspoons vanilla extract

For the glaze:

3/4 of a 12-ounce can evaporated milk

3/4 of a 14-ounce can sweetened condensed milk

3/4 cup half-and-half

For the topping:

2 cups heavy cream

8 ounces sugar

1 teaspoon vanilla extract

Directions for the cake:

Preheat the oven to 350 degrees F. Lightly oil and flour a 13 by 9-inch metal pan and set aside.

Whisk together the cake flour, baking powder and salt in a medium mixing bowl and set aside.

Place the butter into the bowl of a stand mixer. Using the paddle attachment, beat on medium speed until fluffy, approximately 1 minute. Decrease the speed to low and with the mixer still running, gradually add the sugar over 1 minute. Stop to scrape down the sides of the bowl, if necessary. Add the eggs, 1 at a time, and mix to thoroughly combine. Add the vanilla extract and mix to combine. Add the flour mixture to the batter in 3 batches and mix just until combined. Transfer the batter to the prepared pan and spread evenly. This will appear to be a very small amount of batter. Bake on the middle rack of the oven for 20 to 25 minutes or until the cake is lightly golden and reaches an internal temperature of 200 degrees F.

Remove the cake pan to a cooling rack and allow to cool for 30 minutes. Poke the top of the cake all over with a skewer or fork. Allow the cake to cool completely and then prepare the glaze.

For the glaze:

Whisk together the evaporated milk, sweetened condensed milk and the half-and-half in a 1-quart measuring cup. Once combined, pour the glaze over the cake. Refrigerate the cake overnight.

Topping:

Place the heavy cream, sugar and vanilla into the bowl of a stand mixer. Using the whisk attachment, whisk together on low until stiff peaks are formed. Change to medium speed and whisk until thick. Spread the topping over the cake and allow to chill in the refrigerator until ready to serve.

Balls Night

Diana wanted us all to come over and put her balls in our mouths...

Oreo Snowballs

Contributed by Naomi

Ingredients:

1 package Oreos

1 block of reduced fat cream cheese

1 teaspoon vanilla

2 tablespoons powdered sugar

1 bag of white chocolate chips

Small pat of butter

Directions:

Grind the Oreos until they are the consistency of coffee grinds. Mix cream cheese with sugar and vanilla. Add ground Oreos to cheese mixture. Once combined well form into small balls and put on cookie sheet with parchment paper. Put the balls in the freezer for about 45 - 1 hour to set. Melt the white choc chips and butter together in the microwave or on a double boiler (make sure u stir often so they don't burn. Roll the balls in the hot chocolate mixture using toothpicks or your fingers. Place the completed balls back on parchment paper and put back in freezer for another 45 mins to set. I have found it most helpful to melt the chocolate in the microwave. I used Olive Oil instead of butter, yet continue to explore ways to thin the chocolate for a lighter coating. Enjoy!

Cornbread Stuffing Balls

Contributed by Sarah

Ingredients:

1 pkg. (10 or 12 oz.) corn muffin mix

1/2 c. butter, melted

1 c. chopped celery

1 c. chopped onion

1/4 c. chopped parsley

1/2 tsp. rubbed sage

1/2 tsp. thyme

1 tsp. salt

1/4 tsp. pepper

1 egg

1/2 c. canned clear chicken broth, undiluted

Directions:

Make and bake corn muffin mix in a pan as directed. Cool and then crumble into mixing bowl. Preheat oven to 325 degrees F. Heat 1/4 cup butter in skillet. Add celery, onion and parsley and saute, stirring until celery and onion are tender.

Add to crumbled cornbread, along with seasonings, egg and chicken broth. Mix well. With hands, lightly form mixture into balls. Arrange in greased shallow baking dish. Brush with rest of butter. Bake covered, 30 minutes. Remove cover; bake 15 minutes longer or until browned on top. Makes approximately 10-15.

Spinach Balls

Contributed by Alex

Ingredients:

2 (10 ounce) packages frozen chopped spinach, thawed and drained

2 cups Italian-style seasoned bread crumbs

1 cup grated Parmesan cheese

1/2 cup butter, melted

4 small green onion, finely chopped

4 eggs, lightly beaten

salt and pepper to taste

Directions:

Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix the frozen chopped spinach, Italian-style seasoned bread crumbs, Parmesan cheese, butter, green onion, eggs, salt and pepper. Shape the mixture into 1 inch balls. Arrange the balls in a single layer on a large baking sheet. Bake in the preheated oven 10 to 15 minutes, until lightly browned. I added a little bit of garlic powder and seasoning salt, and also think adding some cayenne pepper could have added a little something! Serve with mustard.