HUNGARIAN INSPIRED TWICE BAKED POTATOES

 HUNGARIAN INSPIRED TWICE BAKED POTATOES

INGREDIENTS: 6 BAKING POTATOES, 1 CUP MILK, 1 CUP SOUR CREAM, 2 TBS BUTTER, 1 DICED ONION, 6 CLOVES CHOPPED GARLIC, 1 TBS SALT AND PEPPER, 1 TBS HUNGARIAN PAPRIKA, 3 CUPS BABY SPINACH (DICED IN A FOOD PROCESSOR)

GARNISH: SOUR CREAM AND CHIVES

BAKE THE POTATOES ONE HOUR ON 350. LET THEM COOL SLIGHTLY. CUT THEM IN HALF AND SCOOP OUT THE MIDDLE.

SAUTE THE ONION IN THE BUTTER FOR 5 MINUTES, ADD THE SPINACH AND MIX THOROUGHLY. ADD THE POTATOES AND THE REST OF THE INGREDIENTS. PUT THE MIX BACK IN THE POTATOES.

BAKE FOR HALF HOUR ON 375. GARNISH WITH THE SOUR CREAM AND CHIVES AND SERVE!

LAMB STUFFED CABBAGE ROLLS WITH HERB TAHINI SAUCE

 LAMB STUFFED CABBAGE ROLLS WITH HERB TAHINI SAUCE

INGREDIENTS: 

-1 DICED ONION, 1/4 CUP OLIVE OIL, 1/2 TSP SALT

-LAMB MIX: 1 POUND GROUND LAMB, 1/2 CUP PANCETTA, 1/4 CUP BREAD CRUMBS SOAKED IN 1/4 CUP MILK, 1 TSP SALT, , 1/2 CAYENNE, 1 EGG, 1/2 CUP EACH FRESH PARSLEY AND MINT, 1/2 CUP PARMESAN CHEESE

-HEAD OF CABBAGE (CUT OUT SOME OF THE HEART, PUT IN BOILING WATER AND TAKE THE LEAVES OUT TO COOL AS THEY FALL OFF)

-TAHINI SAUCE: 2 CUPS FRESH PARSLEY, 1/2 TSP SALT & PEPPER, 2 TBS LEMON, 1/3 CUP WATER

OLICE OIL SPRAY AND OLIVE OIL.

GARNISH: FRESH PARSLEY AND SCALLIONS

HEAT OVEN TO 325. THOROUGHLY COMBINE ALL THE LAMB MIXTURE. PUT THE MIX IN THE CENTER OF A CABBAGE LEAF. FOLD IN THE SIDES FIRST AND ROLL THEM UP. PUT THEM IN A GLASS BAKING PAN THAT HAS BEEN GENEROUSLY SPRAYED WITH AN OLIVE OIL SPRAY.

DRIZZLE THE LEAVES WITH OLIVE OIL AND A CUP OF WATER. COVER AND BAKE FOR 45 MINUTES. UNCOVER AND PUT IN THE OVEN FOR ANOTHER 15 MINUTES. 

WHILE IT'S COOKING MAKE THE TAHINI SAUCE BY PUTTING ALL OF THOSE INGREDIENTS IN A FOOD PROCESSOR. 

DRIZZLE THE LEAVES WITH THE SAUCE, PARSLEY AND SCALLIONS AND ENJOY!~

ITALIAN SAUSAGE STUFFED BANANA PEPPERS

ITALIAN SAUSAGE STUFFED BANANA PEPPERS

 INGREDIENTS: 10 BANANA PEPPERS, 1 POUND HOT (OR MILD) ITALIAN SAUSAGE, 2 TBS OLIVE OIL, 2 TBS BUTTER, 2 CHOPPED SHALLOTS (OR 1 SMALL ONION), 4 CLOVES CRUSHED GARLIC, 6 OUNCES CREAM CHEESE (SOFTENED), 1/2 CUP PARMESAN CHEESE, 2 TBS ITALIAN SEASONINGS, 1 TSP CRUSHED RED PEPPER. 

1 16 OUNCE JAR OF SPAGHETTI SAUCE OR MARINARA

2 CUPS SHREDDED MEXICAN CHEESE

PREHEAT YOUR OVEN TO 325

SAUTE THE GARLIC AND SHALLOTS  IN THE BUTTER AND OIL UNTIL SOFT. ABOUT 4 MINUTES.  LET COOL. ADD EVERYTHING TOGETHER BUT SAUCE AND CHEESE AND MIX THOROUGHLY. 

CUT THE ENDS OFF THE PEPPERS THEN CUT ONE SIDE OF THE PEPPER FROM ONE END TO THE OTHER WITHOUT CUTTING THROUGH TO THE OTHER SIDE. 

STUFF THE PEPPERS WITH THE MIX.

PUT A LAYER OF SAUCE ON THE BOTTOM OF A GLASS, SPRAYED PAN, ADD THE PEPPERS, COVER THE REST OF THE SAUCE ON TOP.  COVER AND BAKE ONE HOUR.

UNCOVER, ADD THE CHEESE AND COOK ANOTHER 5-10 MINUTES UNTIL ALL OF THE CHEESE MELTS

THESE ARE AMAZING!!!!

MUJADARA (RICE & LENTILS) TOPPED WITH CARAMELIZED ONIONS

 MUJADARA (RICE & LENTILS) TOPPED WITH CARAMELIZED ONIONS

INGREDIENTS: 2 CUPS BASMATI RICE, 1 CUP RED OR BLONDE LENTILS, 4 CLOVES GARLIC, 1 TBS CUMIN, 2 BAY LEAVES, 1 TBS SALT AND PEPPER

ONION MIX: SLICED RED AND WHITE ONION, 1/4 CUP LIGHT OLIVE OIL, 6 CLOVES OF GARLIC SLICED

GARNISH: 1/2 CUP CILANTRO AND PARSLEY, 2 CHOPPED SCALLIONS

PUT 5 CUPS OF WATER IN A PAN, ADD CRUSHED  GARLIC, CUMIN, SALT, PEPPER AND BAY LEAVES AND BRING TO A BOIL.

ADD RICE AND COOK FOR 10 MINUTES ON LOW.

 ADD LENTILS AND SIMMER FOR ABOUT 20 MINUTES. IF YOU NEED MORE LIQUID, ADD MORE WATER AND A LITTLE OLIVE OIL. ALSO TAKE A TASTE AT THIS POINT AND SEE IF YOU WANT MORE SALT & PEPPER OR EVEN A LITTLE CAYENNE.

IN A SEPARATE PAN, ADD ONION MIX TOGETHER AND COOK ABOUT HALF HOUR.

WHEN RICE MIX DONE, REMOVE BAY LEAVES, TOP WITH CARAMELIZED ONIONS AND FRESH HERB MIX

IT'S FLAVORFUL, NUTRITIOUS AND A GREAT SIDE DISH!

LATKES

 LATKES

INGREDIENTS: 1 1/2 POUNDS SHREDDED HASHED POTATOES (CAN BE FOUND IN THE FROZEN SECTION), 1 ONION, 1 CUP MATZO, 2 EGGS, 1/2 CUP FRESH PARSLEY, 1 TSP SALT AND PEPPER

I MINCED THE ONION AND PARSLEY IN THE FOOD PROCESSOR AND THEN ADDED EVERYTHING ELSE TO IT SO IT BLENDED THOROUGHLY

I FORMED THE PATTIES AND PUT THEM IN THE FRIDGE FOR A COUPLE HOURS. 

I FRIED THEM IN SUNFLOWER OIL UNTIL BROWN AND CRISPY ON BOTH SIDES (ABOUT 3-4 MINUTES PER SIDE)

THEY WERE AWESOME! SERVED WITH TZATZIKI SAUCE, HUMMUS AND FRESH LEMON 

FABULOUS FALAFEL

 FABULOUS FALAFEL

INGREDIENTS: 1 CAN DRAINED GARBANZO BEANS, 1 ONION, 1/2 CUP FRESH PARSLEY, 3 CLOVES FRESH GARLIC, 3 CLOVES ROASTED GARLIC, 2 TBS ALMOND FLOUR (OR ANY KIND), 1 TBS EACH SALT, PEPPER, CUMIN, 2 TBS OLIVE OIL, 2 TBS LEMON JUICE, 1 TSP CORIANDER, 1/2 TSP CAYENNE, 1/4 TSP CARDAMOM, 2 EGGS, 1 CUP MATZO

I PUT EVERYTHING IN A FOOD PROCESSOR, ROLLED THE MIX INTO BALLS AND PUT THEM IN THE REFRIGERATOR FOR A COUPLE HOURS. 

WE FRIED THEM IN OUR DEEP FRYER IN SMALL BATCHES SO THEY DIDN'T STICK TOGETHER. 

WE SERVED THEM WITH HOMEMADE TZATZIKI SAUCE

THEY WERE SOOOOO MOIST AND HAD SO MUCH FLAVOR!

SWEET & SMOKY SCALLOPS

 SWEET & SMOKY SCALLOPS

INGREDIENTS: 8 SCALLOPS, 1 TBS EACH SMOKED PAPRIKA, BROWN SUGAR, CUMIN, BLACK PEPPER.  1 TSP EACH FENNEL POWDER, MUSTARD POWDER AND CORIANDER. 1/2 TSP SALT

1 TBS BUTTER & LIGHT OLIVE OIL

PAT DRY THE SCALLOPS WITH PAPER TOWELS

MIX ALL THE SEASONINGS

COVER THE SCALLOPS WITH THE SPICE MIX AND SAUTE ON A MEDIUM HI HEAT 3-5 MINUTES PER SIDE.