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Grilled Chicken Kebabs

Serves 6 3/4 cup plain greek yogurt 6 tablespoons olive oil 4 teaspoons minced garlic 1 tablespoon minced fresh thyme 1 tablespoon minced fresh oregano 1 1/2 teaspoon kosher salt freshly ground black pepper, to taste pinch cayenne pepper 6 boneless, skinless chicken breast halves, cut into 1" cubes 3 red bell peppers, stemmed, seeded & cut into 1" pieces 2 large red onions, quartered & sliced into 1" pieces Place in cubed chicken in a large resealable bag, or storage container. Whisk the yogurt, oil, garlic, thyme, oregano, salt, pepper & cayenne in a mixing bowl. Pour over the chicken, stir & chill for 3-4 hours. Remove the chicken from the marinade. Thread each skewer with 2 pieces pepper, 1 piece onion, and 2 pieces chicken. Repeat twice. Prepare a grill: Preheat on high for 15 minutes. Clean & oil the grates. Lower the heat to medium-heat & grill the kebabs, uncovered for 10-12 minutes. Rotate them several times while cooking. Remove when the chicken is cooked through & the center is no longer pink. Transfer to a platter & serve.
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Chicken Alfredo Baked Ziti
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How to Make Apricot Fruit Leather Roll-Ups (Vegan)
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Falafel Burgers with Tahini Sauce, an American Favorite with a Mid-East Twist!
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Baked Chicken Parmesan Meatballs in Tomato Cream Sauce
Meatballs in tomato sauce are the best comfort when you're fighting an unrelenting cold. This can be eaten alone with bread or they would be great over pasta, quinoa, on a sandwich or maybe even cut up and added to a pizza. Enjoy! Yield: 6-8 servings For the sauce: 1 (28 oz.) can whole tomatoes, liquid reserved 1 tbsp. butter ¼ cup finely chopped onion 1½ tbsp. tomato paste 2 cloves garlic, minced ½ tsp. red pepper flakes Salt and pepper, to taste 1/3 cup heavy cream or half-and-half For the meatballs: ½ cup dried panko 1/3 cup grated onion 1 tsp. dried parsley 1 tsp. dried basil ½ cup freshly grated Parmesan cheese 3/4 tsp. kosher salt ¼ tsp. ground black pepper 3 cloves garlic, minced 1 large egg, lightly beaten 1½ lbs. ground chicken 2 tbsp. olive oil To finish: 4 oz. shredded mozzarella 2 tbsp. freshly grated Parmesan 2-3 tbsp. minced fresh basil (optional) INSTRUCTIONS: To make the sauce, add the tomatoes to a blender or food processor. Puree until smooth, adding a bit of the reserved liquid if necessary to smooth the mixture out. Melt the butter in a large, deep skillet or sauté pan over medium-high heat. Add the onion and cook about 1 minute, until it begins to soften. Stir in the tomato paste, garlic and red pepper flakes and mix just until fragrant, about 30 seconds. Stir in the tomato mixture, lower the heat to a simmer, and cook about 5-8 minutes, until the sauce is slightly thickened. Season to taste with salt and pepper. Remove the pan from the heat and stir in the cream. Set aside. To make the meatballs, combine the panko, grated onion, parsley, basil, Parmesan, salt, pepper, garlic and egg. Stir together with a fork just until blended. Mix in the ground chicken and knead together gently until evenly combined. Form the mixture into meatballs about 1½-inch in diameter. Preheat the oven to 400˚ F. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the meatballs to the pan in a single layer. Let cook, turning occasionally, until all sides are browned. Once all of the meatballs are browned, place them in the pan with the tomato sauce. Sprinkle the mozzarella and additional Parmesan over the top. Bake until the cheese is fully melted and bubbling and the meatballs are cooked through, about 15 minutes. Remove from the oven and garnish with the fresh basil. Serve warm.
Lemon Garlic Chicken
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How To Build An Authentic Falafel Sandwich (Vegan)
Visiting the Getty Museum is probably my most favorite reasons to drive out to Los Angeles with my friends. It's like Disneyland for art nerds, where every large building houses an immeasurable amount of visual history and work by many of the famed masters. However, all Rembrandts aside, the Getty Museum is also really close to a Zankou Chicken, a Lebanese 'fast food' restaurant that serves up bang-for-your-buck hot shwarma and falafel sandwiches. It's become a tradition of mine to stop off at Zankou after a full day of art-viewing to get tasty sandwich with my friends. So good! One of the things that makes Zankou my favorite is how they build their sandwiches - much more traditionally than most other places that serve falafel. (And while things like the 'falafel burger' might be fun every once in a while, sometimes you just want to eat something that tastes like your Mom made it, you know?) So, inspired by Zankou Chicken's falafel sandwichy goodness, I've decided I wanted to give you all a recipe showing how to make some delicious (and not dry!) traditional falafel sandwiches. Try it the next time you want to get a little more 'international' with your lunch! ------------------------------------------------------------------ Falafel Sandwiches (serves 4) 4 cups chickpeas, dried 2 large onions 1 whole head of garlic 2 bunches parsley Hot banana peppers to suit your taste Pickled turnips to suit your taste 1/2 a medium-sized cucumber, sliced 1/2 a tomato, sliced 2 tsp. cumin powder Salt and pepper to taste 1 tsp. baking powder 1/4 tsp. baking soda 2 - 3 loaves of pita bread 1 cup tahini paste 1/4 cup lemon juice 1/2 - 3/4 cup water, as needed 1/2 - 3/4 tsp. salt To Make Tahini Sauce: 1. Combine tahini, lemon juice, and two cloves of minced garlic in a bowl and stir to combine. 2. Add the water a little at a time as needed to form a smooth, creamy sauce approximately the thickness of heavy cream. 3. Season to taste with salt and more lemon juice, if necessary. To Make Falafel: 1. Soak the chickpeas overnight. Drain. 2. Combine beans, onions, garlic, parsley, and hot pepper in a food processor. Add salt, pepper, cumin, and baking powder. Mix thoroughly. 3. When ready to fry the Falafel, add baking soda. Shape into patties in 1 1/2" in diameter and 1/2" thick. (Small 'meatball' sizes are okay too!) Fry in deep hot oil until light brown and crisp. 4. Serve hot with tomato slices, cucumber slices, banana peppers, onion slices, and/or pickled turnip in pita bread in the form of a sandwich. Add the tahini sauce. ------------------------------------------------------------------ If you don't have four people to share this with, no worries! The falafel batter can be easily frozen and stored for the next time you want to make yourself a falafel sandwich. Just remember to thaw and add the baking soda just before frying.
Baked Chicken Nuggets Stuffed with Mozzarella
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Traditional Lebanese Spinach Pies (Vegan)
I was a weird little girl. I wanted to be 'Macho Man' Randy Savage when I grew up, had an imaginary friend named Ruth, and I could never eat enough spinach. Spinach was my favorite food! My mother would keep our refrigerator stocked up with boxes upon boxes of frozen spinach for when my fussy little kid palette turned down peas, brussels sprouts, and broccoli. ("The president and I don't eat broccoli," I once told my parents when they pleaded with me at the table. It's true! President Bush Sr. hates broccoli. Google it.) Perhaps my love for spinach stems from these freshly baked spinach pies, a common indulgence my mother would come home with after spending the day in the Middle Eastern market district where we lived. These spinach pies, much like any of the bread items at Fattal's Bakery (our preferred pita bread spot), were moist, chewy, fluffy, and perfect even if you had to reheat them later. If you're a fan of spankopita (Greek spinach pie) and want to try something new with the leafy green, try out this recipe and you'll have a beautiful spread of Middle Eastern comfort food at your disposal. So tasty (and vegan)! -------------------------------------------------------- Lebanese Spinach Pies (Fatayer) For the Dough: 5 lbs. all-purpose flour 3 envelopes dry yeast 5 cups lukewarm water (approximately) 2 tbsp. salt 1/2 tsp. sugar 1. Dissolve yeast in 1/4 cup of warm water. Sprinkle with sugar. Cover and let rise. 2. In a large pan, mix flour and salt. Add the yeast mixture. Gradually add the lukewarm water, mixing and kneading until dough is smooth. (This dough has to be firm enough to roll with a rolling pin.) Cover with a blanket and put in a warm place for 1 to 2 hours, or until the dough rises. 3. Cut dough into sections the size of an orange. Form into balls by tucking the dough underneath to make them round and smooth. Let rest for 30 minutes between blankets. To make Spinach Stuffing: 2 lbs. spinach 2 large onions, chopped Juice of 2 lemons 3/4 cup oil 1/2 tsp. sumac Salt and pepper to taste 1. Wash spinach. Chop. Sprinkle with salt. Let stand for 15 minutes, then squeeze out the excess moisture. 2. Mix with all the ingredients and set aside. 3. Pinch off 2 1/2" balls of dough and roll out to 4" circles. 4. Put a heaping tablespoon of filling on each circle. 5. Fold up from the bottom to the middle and bring in sides to center to form triangle. Press down seams firmly and pinch ends together. 6. Grease pan. Place pies on pan and brush tops with olive oil. 7. Bake in a preheated 400 degree oven until pies are golden brown.