December 30, 2014

Middle Eastern Salad

No comments:
Here is a great recipe for a simple and delicious salad that is very common in the Middle East. Some call it an Israeli salad, but I believe it is made (with slight variations) across the region. Enjoy!


Middle Eastern Salad

Yield: 8 servings
Ingredients
  • 1 lb cucumbers, diced
  • 1 lb tomatoes, diced
  • 1/2 cup fresh parsley, minced
  • 3 tablespoons olive oil
  • 3 tablespoons lemon juice
  • salt
Cooking Directions
  1. Mix all ingredients together. Add salt to taste.
  2. Best served immediately, as the salt will extract the juices from the vegetables and make it more liquidy.

December 17, 2014

Oleana's Whipped Feta

No comments:
Maybe you've been to Oleana, one of the best restaurants around Boston, and maybe you haven't but you love feta. This recipe will give you a beautiful whipped feta spread that goes great with cucumbers, bread, or just plain. If you've had Oleana's, let me know how this compares. Enjoy!

Oleana's Whipped Feta

Yield: 1+ cups
Ingredients
  • 1 roasted red pepper
  • 1/2 pound feta cheese
  • 2 teaspoons crushed red pepper
  • 1/4 teaspoon smoked paprika
  • 1 teaspoon lemon juice
  • 1/8 cup olive oil
Cooking Directions
  1. Discard the skin of the peppers and pulse a couple times in a food processor.
  2. Add remaining ingredients and blend the mixture for about 2 minutes, until very smooth.
  3. Refrigerate for about 30 minutes before serving to allow the dip to set.

December 03, 2014

New York Street Cart Chicken and Rice

No comments:
If you've ever had the chicken and rice from the Halal Guys in New York (or just about any of the other carts), you've likely dreamed about making it at home too. Here's a recipe for that deliciousness that closely hits the mark. Enjoy!


New York Street Cart Chicken and Rice

Yield: 6-8 servings
Ingredients
    For the chicken:
  • 2 tablespoons lemon juice
  • 1 tablespoon dried oregano
  • 1/2 teaspoon ground coriander
  • 3 garlic cloves, chopped
  • 1/8-1/4 cup olive oil
  • salt and pepper
  • 2 pounds boneless, skinless chicken thighs, trimmed of fat
  • 1 tablespoon canola oil
  • For the rice:
  • 2 cups rice, uncooked
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon ground cumin
  • water
  • salt and pepper
  • For the white sauce:
  • 1/2 cup plain yogurt
  • 1 tablespoon vinegar
  • 1 teaspoon lemon juice
  • 1/4 cup fresh parsley
  • salt and pepper
  • To serve:
  • 1 lettuce, shredded
  • 1 tomato, cut into wedges
Cooking Directions
  1. For the chicken: Combine the lemon juice, oregano, coriander, garlic, and olive oil in a ziploc bag. Season the marinade to taste with kosher salt and black pepper. Place the chicken in the bag. Turn the chicken to coat, seal the bag, and marinate the chicken in the refrigerator for 1 to 4 hours, turning occasionally to redistribute the marinade.
  2. Remove the chicken from the bag. Season with kosher salt and a lot of pepper. Heat the canola oil in a large skillet over medium-high heat until it is lightly smoking. Add the chicken pieces and cook without disturbing until they are lightly browned on the first side, about 4 minutes. Flip the chicken and reduce the heat to medium. Cook until the chicken is cooked through, about 6 minutes longer. Transfer the chicken to a cutting board and allow to cool for 5 minutes.
  3. Roughly chop the chicken into 1/2- to 1/4-inch chunks. Transfer to a medium bowl, add the marinade, cover, and refrigerate while you cook the rice and prepare the sauce.
  4. For the rice: Put rice in rice cooker. Add the turmeric and cumin. Add water to the suggested amount for 2 cups. Season with salt and pepper. Cook as normal.
  5. For the white sauce: In a small bowl, combine the yogurt, vinegar, lemon juice, parsley, and 2 teaspoons black pepper. Season to taste with salt.
  6. To serve: Return the entire contents of the chicken bowl to the skillet. Cook over medium-high heat, stirring occasionally, until heated through. Pile the chicken on top of the rice and lettuce. Top with the white sauce. Serve immediately.