Middle Eastern Salad

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.

Oleana's Whipped Feta

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.

New York Street Cart Chicken and Rice

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.

Base Frittata Recipe

This is merely a base recipe for a frittata. You can put pretty much anything you want in a frittata, as long as you cook certain things beforehand. Some vegetables definitely need to be cooked before going in the oven, along with any meat you might use.

As you can see, we topped ours with avocado. Yep, delicious. Enjoy!

Base Frittata Recipe

Yield: 6-8 servings
Ingredients

• 12 eggs
• 3 tablespoons water
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 teaspoon herbs
• 1 onion, chopped
• 1/2 lb vegetables
• 2 teaspoons oil

Cooking Directions

1. Adjust oven rack to upper-middle position.
2. Whisk eggs, water, the salt, the pepper, and herbs in medium bowl until well combined. Set eggs aside.
3. Heat oil in 12-inch oven-safe skillet over medium heat until shimmering. Add onion and cook until it softens slightly. Add vegetables and cook until beginning to brown.
4. Turn on broiler.
5. Add egg mixture to skillet and cook, using spatula to stir and scrape bottom of skillet, until large curds form but eggs are still very wet, about 2 minutes. Shake skillet to distribute eggs evenly; cook without stirring for 30 seconds to let bottom set.
6. Put skillet under broiler and broil until frittata has risen and surface is puffed and spotty brown, 3 to 5 minutes.
7. When cut into with a knife, eggs should be slightly wet and runny. Remove skillet from oven and let stand 5 minutes to finish cooking.
8. Using spatula, loosen frittata from skillet and slide onto cutting board. Cut into wedges and serve.

Homemade Tofu

Tofu is very easy to make at home. It takes a little time, and a little more hands-on time than Tempeh, but it's worth it. Normally, you need fancy ingredients to coagulate the tofu, but here we have a method using citric acid, which you might have around if you make cheese. Since it does use citric acid, it might be a little more tangy than you're used to. It pairs nicely with soy sauce and garlic. Enjoy!

Homemade Tofu

Yield: 4 servings
Ingredients

• 200 g soy beans
• 1/2 teaspoon citric acid
• water

Cooking Directions

1. Soak the beans for at least 8 hours.
2. In a food processor, grind the soaked soy to a fine paste, like hummus almost. Add water if needed.
3. In a large pot add enough water to the paste to bring it to milk consistency.
4. Bring it to boil then switch to a simmer. Let it simmer on low flame for 15 minutes.
5. Line a sieve with a cloth and filter the milk. The result is soy milk. The byproduct after filtering the milk is called okara. This is rich in protein.
6. Mix citric acid to 1/4 cup water. Add this solution to the soy milk and stir it once. Then let it stay for 5 minutes.
7. The milk will curdle. Filter this through a cloth-lined sieve.
8. Squeeze out the water or keep the filtered tofu on a flat surface and cover it with the cloth on all the sides. Keep some heavy object on top and leave it for 30 minutes or to desired firmness.
9. Remove weight and open the cloth. Cut it into small pieces and use.