Ladies Who Dine --April
May. 21st, 2009 07:34 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
sarahbyrddI owe recipes from the April dinner! The menu was as follows:
Smokehouse Almonds
Curried Cauliflower Flat bread
Minted White Bean & Yogurt Soup
Roasted Chicken with Za'atar
Israeli Salad
Baklava
I was quite pleased with how the menu turned out, and even happier that it involved a minimum of shopping and used up several things I had in the fridge and freezer, including my home made yogurt.
The almonds and baklava were purchased. Thanks Juli for bringing the delicious baklava assortment. Greek bakeries are a good reason to NOT live in Astoria: I'd be in them every day.
The flatbread recipe came from the NY Times. I'm planning on keeping it and the variations mentioned in the related article in my repertoire. Tasty, and good for using up odds and ends. http://www.nytimes.com/2009/04/22/dining/221mrex.html?_r=1&scp=1&sq=cauliflower%20flatbread&st=cse
The soup can be served warm or cold and is based on a Weight Watchers recipe that's good enough to serve anyone. Though I don't bother with the fat free broth, I prefer to use my own, and often add more shallots/onions, and use whatever yogurt I have be it full fat or fat free ... and probably more lemon juice and mint ... well, recepies are just a guideline, right?
Minted White Bean and Yogurt Soup
1/2 C fat-free chicken broth
1 medium shallot coarsely chopped
15 oz can of cannellini beans (or other white bean)
8 oz plain yogurt (low fat)
1/4 tsp black pepper
1 Tbl fresh lemon juice
1 Tbl mint leaves, fresh, minced
Bring chicken broth to a simmer in a small pot. Add shallot and simmer until tender, about 5 minutes. Add rinsed beans, yogurt and pepper; puree with an immersion blender (or transfer to a blender and puree). Stir in lemon juice and mint to taste. Chill
Roast Chcken w/ Za'atar
Quarter a roasting chicken and pat dry. Place pieces in an oiled baking dish, drizzle (or brush) pieces with with olive oil, season with salt, pepper, and Za'atar. Drizzle with pomegranate molasses, about 2 Tbls. Cook for 30 minutes at 400°F. Then lower the heat to 350°F and cook for 10-30 minutes more until juices run clear (not pink) when poked with a sharp knife. Za'atar and pomegranate molasses are available at Fairway, Kalustyans and other middle eastern specialty shops.
Israeli Salad
Chopped tomatoes
Chopped, peeled and seeded cucumbers
Chopped parsley
Lemon juice
Salt & Pepper to taste
There you have it!
Smokehouse Almonds
Curried Cauliflower Flat bread
Minted White Bean & Yogurt Soup
Roasted Chicken with Za'atar
Israeli Salad
Baklava
I was quite pleased with how the menu turned out, and even happier that it involved a minimum of shopping and used up several things I had in the fridge and freezer, including my home made yogurt.
The almonds and baklava were purchased. Thanks Juli for bringing the delicious baklava assortment. Greek bakeries are a good reason to NOT live in Astoria: I'd be in them every day.
The flatbread recipe came from the NY Times. I'm planning on keeping it and the variations mentioned in the related article in my repertoire. Tasty, and good for using up odds and ends. http://www.nytimes.com/2009/04/22/dining/221mrex.html?_r=1&scp=1&sq=cauliflower%20flatbread&st=cse
The soup can be served warm or cold and is based on a Weight Watchers recipe that's good enough to serve anyone. Though I don't bother with the fat free broth, I prefer to use my own, and often add more shallots/onions, and use whatever yogurt I have be it full fat or fat free ... and probably more lemon juice and mint ... well, recepies are just a guideline, right?
Minted White Bean and Yogurt Soup
1/2 C fat-free chicken broth
1 medium shallot coarsely chopped
15 oz can of cannellini beans (or other white bean)
8 oz plain yogurt (low fat)
1/4 tsp black pepper
1 Tbl fresh lemon juice
1 Tbl mint leaves, fresh, minced
Bring chicken broth to a simmer in a small pot. Add shallot and simmer until tender, about 5 minutes. Add rinsed beans, yogurt and pepper; puree with an immersion blender (or transfer to a blender and puree). Stir in lemon juice and mint to taste. Chill
Roast Chcken w/ Za'atar
Quarter a roasting chicken and pat dry. Place pieces in an oiled baking dish, drizzle (or brush) pieces with with olive oil, season with salt, pepper, and Za'atar. Drizzle with pomegranate molasses, about 2 Tbls. Cook for 30 minutes at 400°F. Then lower the heat to 350°F and cook for 10-30 minutes more until juices run clear (not pink) when poked with a sharp knife. Za'atar and pomegranate molasses are available at Fairway, Kalustyans and other middle eastern specialty shops.
Israeli Salad
Chopped tomatoes
Chopped, peeled and seeded cucumbers
Chopped parsley
Lemon juice
Salt & Pepper to taste
There you have it!
