Super Trio Green Pies

Kale is gaining popularity for its health benefits.  the Vitamins and minerals found in kale serve as anti-inflammatory agents, immune boosters, and aid in cancer prevention. Kale is also rich in antioxidants that help protect the body.

Ingredients:

1/2 pound of fresh chopped baby spinach, baby kale and baby chard  

1 bunch of cilantro chopped

1 big onion diced

1 T sumac

1 lemon squeezed

¼ Cup toasted pine nuts

½ Teaspoon  salt

Fresh black pepper

Pinch of chili pepper

¼ cup olive oil

Empanadas readymade dough rounds for easy preparation or home made dough.

·        Prepare spinach and kale and the green mixture, pine nuts, onion and seasonings, combine and massage together and taste for seasonings.

·         Fill dough with 1 tablespoon or more spinach mixture. Close in half   and pinch the sides.

·        Preheat oven to 350F and on a baking sheet spray with vegetable oil arrange the pies and brush with an egg wash and bake till golden.

Tuna Tartar

Here’s an appetizer to please a crowd. I buy grade A tuna frozen  for sushi. My family and guests always request it. It will sure impress even the non raw fish eaters!!!! Enjoy.




1 bag of good quality chips

1-pound fresh tuna cut into small cubes ¼ in

1 teaspoon of wasabi

3 Tablespoons oriental sesame oil

2 Tablespoons chives minced

5 Tablespoons of soy sauce or more

3 to 4 dashes Tabasco

Coarse salt and fresh black pepper



Mix tuna with sesame oil, chives, wasabi and Tabasco. Season with salt and pepper serve immediately or cover and refrigerate up to 2 hours.

Pickled Turnips

Very easy to make these turnips (kabiss lift) they are good with lentil dish Moujadara and with falafel, they are also good as appetizer. I like to eat them right out of the jar. The reason I make my own is because they are much better than store bought and they have a great crunch to them!

Ingredients:

2 pounds Turnips peeled and sliced thinly

½ beets for coloring

1 part (cup) boiling water

1part (cup) vinegar

1 Tablespoon kosher salt



Fill the turnips in jars add water and empty in a measuring cup. With a half the amount fill a pot with the kosher salt and let boil to dissolve, let cool. Add the rest of amount with vinegar. When cool add it to the jar seal and keep refrigerated for at least one week.

Mouhamara, Walnut Spicy Spread

Last night went to dinner and had a great mezza at “Halabi”. Great food like always. One of their dishes that I like is Mouhamara, great for appetizer served with toasted pita. I make it every time I have a crowd and its always a success! Good to make for the superbowl.



Ingredients:



1-cup ground walnuts

1 teaspoon red pepper paste

½ teaspoon red pepper

2 tablespoons breadcrumbs (if needed)

1 tablespoon lemon juice

1 jar red bell pepper roasted drained and crushed

Dash of salt

1-T pomegranate syrup





In a food processor finely grind walnuts. Remove from food processor to a bowl. Back in the food processor add pimentos, pepper paste, lemon juice, and salt. Pour over the walnuts and blend; if the mixture is runny add some breadcrumbs.

Spread on a platter garnish with halved walnuts, jalapeno slices and drizzle with olive oil.



You can use mouhamara on pies and sprinkle with sesame seeds, bake and serve.

Chicken Pine Nuts and Sumac Rolls

Yummy chicken rolls can be your lunch or dinner or cut up small for appetizers. Have them with salad, sour cream, salsa, hummus or just alone. You can make them with leftover chicken or the store bought already roasted ones. (Happy to report that my daughter made them tonight with the help from this site yay my plan is working :) She did the one in this picture. She added some jalapenos too, bravo Reya.

Serves 4


1 chicken breast boneless skinless

2 Tablespoons olive oil + 2 Tablespoons

1 onion chopped + 1 whole

1 Tablespoon sumac

Salt

Pepper

1 bay leaf

1 pack tortilla bread or mountain bread (Markouk found in specialty stores) or pita bread.

¼ cup pine nuts




Rinse the chicken breast and sauté in small pan with 2 tablespoons olive oil add whole onion, 1 bay leaf, cinnamon, salt and pepper and cover with water. Let cook for 30 -35 minutes or until done. Remove water and reserve for soup.With the help of two forks tear the meat apart into small bites and set aside.

In another pot sauté chopped onion with the rest of the olive oil for 5 minutes till translucent in color, add pine nuts and sauté till they are gold in color. Now add the torn chicken and the sumac and blend well. Remove from heat.

Prepare the bread you have available. Spread 2-3 tablespoons of filling and roll like a burrito secure with a toothpick. Repeat until you use all the chicken filling.

Pre-heat oven 350. Spray oil on a cookie sheet, place rolls and bake 10-15 minutes until warm and gold in color.

Serve hot with salad or cut them into half for appetizers.

Cheese in fillo dough - Soubereg

Soubereg is a great appetizer. It’s a mix of different cheeses and layered with thin sheets of dough. In Lebanon and its regions they still do it the old fashioned way. The dough is made and rolled very thin and cooked it in boiling water before layering it onto a baking dish. Well I have taken the shortcut and use phillo dough that you can buy ready made. This dish is a winner with my guests and family. Thank you Sylvia for sharing this recipe. I made it my own by removing the butter completely and making it healthier. Enjoy!


Ingredients:


1 pack fillo dough

1 pack shredded mozzarella

1 pack Akawi cheese or (feta) diced

1 pack soaked haloumi cheese diced

2-3 scallions or 1 onion diced

1 bunch of parsley chopped

1 jalapeno finely diced (optional)

2 eggs slightly beaten

Salt if needed (taste mix before adding eggs)

Pepper

1-cup warm milk

Oil spray



In a bowl mix onion, cheeses, parsley, egg, salt and pepper. Defrost and divide fillo dough in half cover 2nd half with warm moist towel.

In a deep baking dish, spray bottom and add a first layer of dough and spray with oil. Spray each layer and continue till half of dough is covered add ½ the milk. Layer the cheese mixture on the dough and with second half cover and with each layer and spray with oil.

Bake at 350°for 20 minutes. Remove from oven and carefully with a serrated knife slice into serving 3inch squares. Put back in oven and continue baking till golden color.



· Note you can make a Calzone with pizza dough with the cheese filling.

Serves 6-8

Grape Leaves in Oil

Fresh grape leaves are in season. You can find them in specialty stores, if you do, you have to have them. I like to get some and freeze because they are much better than the ones in brine. I made some last week I added one chopped jalapeno with the rice and we couldn’t wait to eat the leftover the next day. I’ve taken the liking of jalapenos ever since I moved to Houston, I add it to salads and just about to everything else!!!


Ingredients:




1 pound fresh grape leaves or 1 pound jar in brine

1 bunch parsley trimmed and chopped

1 bunch mint leaves washed and chopped

1 ½ cup short grain rice rinsed and drained

1 onion or 2 scallions chopped

2 medium tomatoes chopped

¼ cup olive oil

1-teaspoon salt

½ teaspoon sweet pepper or allspice

2-lemon juice



Some extra leaves to line the pot



Mix all ingredients except for the leaves. To prepare the leaves, first boil water in a pan. Then boil few leaves at a time for a couple of minutes each and drain. On a cutting board, lay several leaves with veins facing out and fill each with one tablespoon of stuffing fold sides and roll to wrap. In a large pot, layer with some grape leaves. Start layering the leaves until stuffing is finished. Put a dish over the leaves to keep rolled grape leaves down, cover with lemon juice then water until 1-inch cover the leaves. Put over medium heat until liquid starts to boil, add ½ tsp salt. Cook for an hour on a very low heat. Until leaves are soft and rice is done. Leave in pot to cool then invert on a large platter and serve.

Serves 6-8

Grandma Malake's Meat Pies (Lahm B'aajin)

I was debating what recipe I should post next, then immediatly I decided on one of my Grandma's recipes. I am sorry to say my Grandma  passed last week. She was six month shy from her 100th birthday. She was a terrific person, God fearing, kind and selfless, I am lucky I got to know her, and become her student. She was a terrific cook, and she tought me not only how to cook, but how to become a better person. So its only fair to pay a tribute to my Grandma Malake (Queen) may you rest in peace. I love you.


Ingredients:


1 pound ground beef

3 tomatoes diced and drained from liquid

1 onion grated

2 T vegetable oil

2 T pomegranate’s syrup

1 tsp nutmeg

½ tsp cumin

1 tsp sweet pepper

1 tsp salt


1 pizza dough recipe*

Mix all ingredients and prepare dough. Roll dough on a lightly floured surface and cut 3-inch circles. Place on a oiled baking sheet fill with 1 tablespoon of meat mixture and pinch four corners to make a square and bake in 350F oven until crust turn gold.

For Pizza Dough

¼ C warm water

½ tsp sugar

1 package dry active yeast

3 C all purpose flour

2 Tablespoons olive oil

1 Tsp salt

¾ C cool water


1. Prepare dough stir water yeast and sugar in a bowl until dissolved let stand in a warm place 10 minutes until foamy.

2. Place flour oil  salt and yeast mixture in food processor with motor running add water in a steady stream, process until mixture forms a ball, if dough is sticky add a little flour.

3. Turn out dough on a floured surface, knead 7 minutes until smooth and elastic. Place in lightly greased bowl turning to coat. Cover in damp towel let ret 30 minutes in a warm place.

4. Punch down dough divide and shape into 2 equal balls, place on a lightly greased plate. Turning to coat. Cover tightly with plastic wrap. Refrigerate 2 hours or overnight remove one hour before baking.



Serves 6-8