Chada
Chada is a rich, thick buttery bread that is wonderful served with tea as an afternoon snack. My dad got the nickname “chada boy” because he gets so excited every time anyone in the family makes it. Leftover pieces can be easily frozen in large freezer bags.
Ingredients (makes 2 chada breads):
Bread:
5 c. flour
1 c. milk
1 c. butter (not unsalted)
2 packages yeast
1 pinch salt
3 eggs, beaten
1 Tbsp. sugar
sesame seeds (if desired)
Egg Wash:
2 eggs
1/4 c. water
Filling:
(Multiply X2 – one for each chada bread)
1 c. + 3 Tbsp. butter, melted
2 c. flour
Instructions:
Bring milk just to a boil, then take off stove to cool. Add butter, and then add yeast only when luke warm. Then add sugar, and pour mixture into the flour and salt in a large bowl. Add beaten eggs to the mixture. Mix well, but do not knead dough in excess. Cover and let rise in a warm place until it doubles (at least 1 hour).
Punch down and let rise again. Then divide into 4 equal size balls.
Prepare the first batch of filling. To make the filling, stir filling ingredients together until the consistency of peanut butter. Simmer the mixture over medium heat, stirring constantly until it becomes a light brown color. Let stand until thickened before coating bread.
Meanwhile, roll 2 of the dough balls out to fit a cookie sheet (about 10 or 11 inches long and 5 inches wide).
Pour filling on top of first rolled dough, spreading it out evenly. Then carefully place the second roll of dough on top to create a large ‘sandwich’.
Pinch ends with a fork and cover top and edges with egg wash.
Sprinkle with sesame seeds if desired.
Cook in oven at 350 degrees for about half an hour, until the top is golden brown.
Repeat process for second chada.
Let cool, cut into approximately 2-inch strips, and enjoy!
Pesto
My Aunt Denise’s pesto recipe – great in the summer months and so versatile.
In a food processor/blender:
1/3 c. olive oil
2 c. packed basil leaves
3 cloves garlic
1/2 c. pine nuts (can substitute walnuts)
1/2 c. Parmesan Cheese, shredded
1/4 tsp. salt
some grinds of black pepper
Whirl together, using a spatula to scrape down the sides. Move to an airtight tupperware container and put up to 2 Tbsp. olive oil over the top to keep the color from darkening. Seal container and refrigerator or freeze, if you are not using immediately. Serve over pasta, shrimp, chicken or tomatoes.
Southwestern Turkey Burgers
A yummy Southwestern treat to spice up those plain old turkey burgers. Serve with spicy Southwestern hummus (see previous post) for a hearty meal.
Ingredients:
1 lb. ground turkey
1/2 to 1 jalepeno/serrano pepper to taste), minced
1 small red onion, minced
1 garlic clove, minced
3 tbsp chopped cilantro (or parsley)
salt & pepper, to taste
1/2 tomato, minced (squeeze out some of the extra juices)
3/4 of a can of black beans (optional)
4-6 slices of asadero or monterey jack cheese (optional)
4-6 slices of pita bread or burger buns
Mix all ingredients except the cheese and buns and form into patties. Cook on a pre-heated grill or indoor grill pan
sprayed with olive oil. When burgers are almost done, top with the cheese and cover lightly with foil to allow the cheese to melt. Serve on top of burger buns or in pita pockets. Makes about 6 small or 4 large burgers.
Buffalo Chicken Sausages with Creamy Goat Cheese Dressing
I was trying to figure out how to cook these buffalo style chicken sausages I got at the supermarket and ended up making this creation. It was really tasty! Hope you enjoy.
Ingredients:
4 Chicken Sausages, buffalo flavor
4 hot dog buns or rolls
Mixed greens (I like the organic fresh herb mix you can get in the plastic package)
1 c. plain yogurt
1 Tbsp. crumbled goat cheese (can also use blue cheese)
~1 tsp. ranch dressing mix (to taste)
1/4 c. water
1/2 red onion, sliced
1/2 green pepper, sliced
1 tsp. olive oil
To make the dressing, mix the yogurt, water, ranch dressing mix and goat cheese and set aside in the refrigerator.
Put chicken sausages on a hot stove top or outdoor grill until they are nicely charred on both sides. Meanwhile, saute the peppers and onions in the olive oil until they are caramelized. Toast the buns, then put a sausage on each one and top with the peppers and onions. On the side, dress the greens with a drizzle of the prepared dressing. Enjoy!
Indian Style Marinated Grilled Lamb Chops
I re-created this recipe from the baby lamb chops I always order from my favorite Indian restaurant. The lamb chops are juicy, tangy and well seasoned. A perfect treat any time of year.
Ingredients (serves 2):
6 lamb chops*
1/2 red onion, sliced
Non-stick cooking spray
Marinade (approximate amounts):
2 c. yogurt
1/2 tsp. ground cumin
1/2 tsp. ground coriander
1/2 tsp. chili powder
1/4 tsp. garlic powder
salt & pepper, to taste
Garnish:
Cilantro, chopped
lemon wedges
Instructions:
Mix marinade ingredients together in a large bowl. Put in rib chops and spoon marinade over them so they are covered with the marinade. Refrigerate for at least 20 minutes (longer is better). Meanwhile, heat up a stovetop or outdoor grill and spray with nonstick cooking spray. When the grill is nice and hot and the lamb chops are done marinating, put the chops on the grill (may spatter a bit so watch out). Allow to char nicely on both sides – about 4-5 minutes per side, depending on the thickness and desired doneness. Recommend to cook them to medium rare. Remove lamb chops from grill when they are done and cover them with tin foil to keep them warm. Spread onions out over the grill if using a stovetop grill. If outdoor grill, cook onions on tin foil or another solid surface. When they are softened and slightly charred, remove the onions. Serve the lamb chops over the bed of charred onions and garnish with fresh cilantro and lemon wedges.
*Note: Rib chops are recommended, but you could also use loin chops. If loin chops are used, you will need fewer as they’re usually larger.
Hareesa
Hareesa is a warm, creamy comforting dish that is something like a heartier version of oatmeal. Chicken and wheat are cooked together on low heat for hours until it becomes a smooth oatmeal-like consistency. Our grandmother served hareesa to her family when they came home from midnight mass on Christmas Eve, and she would always offer it to us when we arrived at her house at 2am after making the long drive from Wisconsin to Michigan.
Ingredients:
2 c. pearl wheat (can be found in Middle Eastern specialty stores), rinsed and drained
1 small whole chicken (3-4 lbs.), washed thoroughly
1-2 tetra containers or about 4 cans chicken broth
Ground coriander
Melted butter
Instructions:
Place the chicken in a large stock pot or dutch oven and pour in enough chicken stock so that the chicken is totally submerged. Simmer on medium heat until the chicken is cooked through, skimming off any fat that collects on top. Carefully remove the chicken from the pot (reserving the cooking liquid) and let cool on a cutting board. Pour the chicken stock cooking liquid through a fine sieve into a large roasting pan. Add the pearl wheat to the chicken stock and set aside. When the chicken is cool enough to handle, remove all skin, bones and veins so that only the tender pieces of meat remain. Shred the chicken meat and place it into the roasting pan. Mix thoroughly. Place in a 250 degree oven overnight or for at least 6 hours.
In the morning (or after 6 hours), use an immersion blender or hand mixer and beat the mixture thoroughly until it becomes creamy and smooth — the consistency of oatmeal. Add more chicken broth if needed. Serve in a bowl with melted butter and ground coriander on top.
Alternative cooking method: Use a crock pot instead of the oven to cook the chicken mixture overnight.
Quick Baked Apples
4 Granny Smith Apples (or any other good baking apple)
2 frozen pie crusts
2 tsp. of Cinnamon
1 tsp. of Ground Cloves (or pumpkin pie spice)
4 tsp. brown sugar
A few pats of butter
Tabbouleh Salad
This is a wonderful refreshing salad that’s great in the summer months. Be sure to use the freshest possible produce. Serve it up with pita or alongside your favorite Assyrian meal.
Ingredients:
1 c. regular or “light” bulgur wheat (suggest Bob’s Red Mill brand), rinsed thoroughly
~3/4 c. warm water
1 c. Italian parsley, finely chopped
1/4 c. fresh mint, finely chopped
1/2 c. green onion, finely chopped
3 medium tomatoes, finely chopped
1 small cucumber, finely chopped
1/3 c. olive oil
The juice from 2 lemons
1/2 tsp. salt, to taste
1/4 tsp. black pepper, to taste
Instructions:
Place the bulgar wheat in a bowl and pour over enough warm water so that it is completely covered. Let soak about 30 minutes or until it becomes somewhat tender. Soaking time will be slightly longer for regular bulgur (the brown, not white stuff). Drain the wheat so that any excess water is removed.
Combine the drained bulgur wheat and all the chopped vegetables and herbs into a large bowl. Add the lemon juice, olive oil, salt & pepper and mix thoroughly. Chill for at least 1 hour (longer is better). Before serving, mix again to re-distribute the dressing. Add more lemon juice/olive oil to taste. Enjoy with slices of toasted pita bread.
Healthy Veggie and Goat Cheese Sandwich
1/4 avocado, sliced
Several slices of roasted red peppers
Several fresh tomato slices
1/4 c. crumbled goat cheese
Several slices of English cucumber
A drizzle of balsamic vinegar and salt & pepper
2 slices multigrain bread with lots of seeds on it (ie. flax seed)
Instructions:
Arrange all the vegetables and goat cheese on the bread, drizzle with balsamic vinegar and salt & pepper. Enjoy!
Christine’s Greek Lemon Chicken Soup
The perfect cold remedy.
Ingredients:
• 4 boneless skinless chicken cutlets (or 2 boneless chicken breasts, butterflied)
• 4 cups (1 tetra container) chicken stock
• 1 small bunch of parsley – ½ cup chopped and a few sprigs unchopped
• 1 bay leaf
• A few sprigs of fresh thyme
• 3 medium carrots, diced
• 3 shallots, chopped
• 2 cloves garlic, minced
• 1 zucchini, diced
• Juice of 2 lemons
• 1 cup uncooked orzo (or any other tiny pasta)
• 2 eggs
• Salt & pepper, to taste
Bring the chicken broth, bay leaf, sprigs of thyme and parsley, salt & pepper and the juice of 1 lemon to a simmer. Add the chicken and poach (gently simmer over low heat) until chicken is cooked (about 15-20 mins). Meanwhile, in a large stock pot sauté the carrots, zucchini, shallots and garlic a few minutes until just tender.
Remove the chicken, let cool slightly, chop into bite size pieces and set aside. Pour the chicken stock that the chicken was poached in through a strainer into the sautéed veggies. Scrape off any bits from the bottom of the pan. Return the soup to a boil. Add the orzo. Simmer until the orzo is al dente (slightly underdone). Add some boiling water if additional liquid is needed. Add the chicken pieces and turn off the heat.
In a small bowl, whisk the eggs until they are frothy and add the juice from the second lemon. Whisk in some of the hot soup into the egg mixture VERY slowly to temper the eggs (so they don’t scramble). Once the egg mixture is hot, slowly stir it into the soup. Add the chopped parsley and additional salt & pepper (if needed) and serve. Enjoy!
