Tabouleh

This is an easy and delicious middle eastern salad that pairs perfectly with Arabic and Mediterranean recipes, but also with many other international dishes regardless of their country of origin. Just be prepared to chop, chop, chop...

Recipe

Total Time: 30 min

Servings: 10

Ingredients

Burghul

4 oz burghul (Dark cracked wheat #1)

1 1/2 cups packed parsley leaves, chopped

1/4 cup packed mint leaves, chopped

9 oz red onion, diced

9 oz roma tomato, chopped

4 oz green onion, chopped

2 tbsp lime juice

2 tsp salt

1 tsp freshly ground black pepper

6 tbsp extra virgin olive oil

Steps

1. Place burghul into a mixing bowl and add water just to cover. Let it rest for approx. 20 minutes

2. Use a fine mesh colander and your hands to drain, leaving the burghul as dry as possible

3. Thoroughly mix the burghul with all the remaining ingredients

4. Serve

Vegetables

Serve with

Toasted Almond Rice (To be published January 11 2013)

 

Middle Eastern Cabbage Rolls (To be published January 11 2013)

Glazed Pecans and Parmesan Arugula Salad

Recipe

Total Time: 15 min

Servings: 4

Ingredients
4 cups arugula
5 oz fresh Parmesan cheese, shaved
1/2 cup roasted and glazed pecan pieces
2 tbsp extra virgin olive oil
3 tbsp white balsamic vinegar
1/4 tsp freshly ground black pepper
1/2 tsp salt

Steps

1. In a small bowl, mix olive oil, white balsamic vinegar, salt and pepper. Set aside
2. In a large bowl, mix arugula and Parmesan cheese
3. Place arugula and cheese on a flat plate and top with pecan pieces
4. Add dressing

Serve with
Rice with Golden Noodles (Published January 10 2013)
Peach and Rosemary Breaded Chicken Breasts (Published January 10 2013)

Rice with Golden Noodles

Recipe

Total Time: 30 min

Servings: 4

Ingredients
1 cup white rice, uncooked
4 tbsp vegetable oil
3/4 cup fine egg noodles, crushed to smaller pieces
4 large garlic cloves, minced
1 tbsp salt

Steps

1. Heat a pot pan over high heat and add oil and noodles. Stir until they acquire a golden appearance (Don't over exceed cooking so noodles don't burn)
2. Add rice and garlic, mixing well
3. Add 2 cups of water and salt, stirring for a few seconds
4. Bring to a boil and let the rice almost dry up
5. Stir and cover the rice. Cook over low heat for about 10 minutes
6. Bring the rice at the bottom to the top (no stirring) and cook covered, over low heat, for about 10 more minutes

Serve with
Peach and Rosemary Breaded Chicken Breasts (Published January 10 2013)

Glazed Pecans and Parmesan Arugula Salad (Published January 10 2013)

Peach and Rosemary Breaded Chicken Breasts

Recipe

Total Time: 45 min

Servings: 6

Ingredients

Julienne cut, peeled peaches

3 skinless, boneless chicken breast halves
2 tsp salt, divided
1/2 tsp freshly ground black pepper
1/8 cup yellow mustard
2 cups canola oil
3 cups bread crumbs
1 cup rosemary leaves
6-9 rosemary twigs
3 eggs
2 julienne cut, peeled peaches, divided
1/2 cup butter
2 tbsp sugar


Steps

Chicken cutlets

1. Cut chicken breasts into thin slices (2-3 cutlets per halve breast)
2. Season breasts (if possible 1 hour before cooking) with 1.5 tsp salt, pepper and mustard. Thoroughly combine these ingredients with your hands. Set aside
3. Heat frying pan over medium heat and add butter and 1.5 peaches (Add butter and peaches at the same time so butter doesn't burn). As soon as butter melts, top peaches with sugar and stir sporadically until peaches acquire a dark yellow-brown appearance



Peach compote

4. Remove pan from heat and let cool for a couple of minutes. Pour the peaches and butter in a blender and puree. Set this compote aside
5. Mix the bread crumbs and rosemary leaves in a bowl. Place this dry mix on a flat plate. Set aside
6. In a small bowl, beat the eggs, adding 1/2 tsp salt. Set aside
7. Heat canola oil in a large frying pan. Dip each cutlet in eggs and then press into the dry mixture on both sides
8. Place each cutlet in the frying pan and saute over medium heat for about 3 minutes on each side or until they acquire a browned appearance. Place over a paper towel to remove excess oil



Chicken in frying pan

9. Top each cutlet with a tsp of the peach compote and garnish with a couple of peach juliennes and rosemary twigs

Serve with
Glazed Pecans and Parmesan Arugula Salad (To be published January 10 2013)

Rice with Golden Noodles (To be published January 10 2013)
 

Loaded Eggs Benedict

Recipe

Total Time: 20 min

Servings: 4

onion-tomato paste

Ingredients
4 eggs
3 egg yolks
1/4 tsp Dijon mustard
1 tbsp fresh lemon juice
1/4 tsp hot pepper sauce
1/2 cup butter
1 tbsp butter
1 tsp butter
1 tsp salt, divided

half muffin

4 halves English muffins
3 roma tomatoes, chopped
1/4 large white onion, diced
1/2 tsp freshly ground black pepper
1.5 tbsp cream cheese
4 slices of Canadian bacon
4 slices muenster cheese

Steps

square cut cheese

1. Grease 4 silicone egg poachers with 1 tsp butter. Place eggs in poachers and top with 1/3 tsp salt (a dash for each egg.) Set aside
2. Heat a large frying pan over medium heat and add 1 tbsp butter and onion. Add the butter and onion at the same time so butter doesn't burn). Add the tomatoes and cook until onions are transparent. Add 1/3 tsp salt and 1/2 tsp pepper. Set aside
3. Fill a frying pan (at least 3 inches depth) 1/2 full of water and bring to a boil

silicone egg poachers

4. In the meantime, bake English muffins in a 300 degree oven for a couple of minutes. Remove from oven and spread the cream cheese on top of the muffins. Square cut the cheese slices into 4 smaller squares and place on top of the cream cheese spread. Place a slice of Canadian bacon on top of the cheese slices. Bake the muffins again in a 300 degree oven until the cheese melts. Set aside

5. Place silicone egg poachers in frying pan as soon as water starts to boil and cover pan with a lid. Cook over high heat for 4 minutes (if you like them runny) 5 minutes (medium firmness) and 6-7 minutes (if you like a firmer yolk)

6. Meanwhile, prepare the Hollandaise sauce: In a blender, combine the egg yolks, mustard, lemon juice, 1/3 tsp salt and hot pepper sauce. Cover and blend. Melt 1/2 cup butter. Pour the butter into the egg yolk mixture and blend. Pour this in pot a cook over low heat and stir constantly until ready to serve

7. Remove the egg poachers from frying pan and scoop out the eggs with a spoon. Place the eggs on top of the prepared warmed muffins. Top the eggs with 1 tbsp of the egg yolk mixture and 1 tbsp of the onion-tomato paste

hollandaise sauce

According to the original recipe, after the first cut the yolks should flow out onto the plate. Anyway you should enjoy them, so if you don't like runny eggs, just cook them for a few more minutes on step 5 and eat them however you like. Just indulge yourself in a delicious breakfast and start your day with a smile!