The Glorious Taco

I'm not sure I would be alive without tacos. I love breakfast tacos, meat tacos, and even my latest healthy lentil tacos. I might shrivel up and die if there were no such thing as tacos. So when you get a chance today, hug a Mexican. Tell them THANK YOU for their ingenious contribution to your menu.

I have found that everyone does Taco Night a little different. Being that I used to be a young kid who barely knew how to boil water when I got married, I figured I would share what I know about tacos - just in case someone out there needs to know... even though it seems really too easy to take up recipe-blog space. Who knows, maybe it might give someone out there who already knows how to cook some new ideas, too.

We make tacos about once a week or once every other week. I usually alternate them with Cheese Enchiladas or some other Mexican dish so that we can at least have Mexican (or Tex-Mex) one night a week.

FOR THE MEAT EATERS:

Everyone should know how to make tacos.

lean ground beef cooked with chopped onion
McCormick Taco Seasoning
pan-fried flour or corn tortillas (with butter or oil)
chopped lettuce
chopped tomato
shredded Mexican style cheese
sour cream

Serve with:
refried beans
Spanish rice

FOR THE BREAKFAST FANATIC:

Breakfast tacos are probably what Jesus eats now that he's in heaven.

eggs
butter
crisp thick bacon (fat chopped off)
pico de gallo (mixture of chopped onion, tomato, cilantro and jalapeno)
shredded cheese
warm, pan-fried flour tortillas (fried with a touch of butter)

Optional:
Salsa

FOR THE VEGETARIAN OR HEALTH-NUT:

A cow doesn't have to die for you to enjoy the yummy taste of a taco for dinner.

Lentil-Rice Casserole (with the right seasoning blend it subs as the meat)
Seasoning: Cumin, Coriander, Garlic, Salt, Pepper, Chili Powder, Jalapeno Tabasco, Onion, Cayenne...
pan-fried flour or corn tortillas (with butter or oil)
chopped lettuce
chopped tomato
shredded Mexican style cheese
sour cream

Serve with:
Dessert (because you saved some calories, right?)

Note: All tacos taste good with sweet tea. Not too sweet. Even breakfast tacos. Trust me. I know these things first hand.


Next up... what to do with Taco Leftovers...


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Technorati Tags: Food, Texas, Mexican, Meals, Spanish Rice, wonderful, Southwest, Recipe, Delicious, Side-Dish, Eat, Rice, Cook, Cooking, Tex-Mex

Chicken Tacos, Refried Blackbeans, and Cilantro-Lime Rice (with Guac & Chips)

This is a great Southwest flavored meal that is healthier than beef tacos and lighter as well. It makes a super dinner for guests, also (they will think you went to a LOT of trouble and it really isn't that hard to make). My husband loves taco night, and this was an interesting twist on a family favorite that we are sure to repeat often! Who needs to pay to eat out when you can eat like this at home?!

This recipe is for a family of 4. Increase the measurements if you have older children that eat like adults (mine are 11 and 9 right now), or if you have more than 4 to feed!

INGREDIENTS FOR PABLANO-CORN SALSA
1/4 cup frozen corn
1 roasted pablano pepper (instructions on roasting below)
Julienned red onion (about 1/4-1/2 of an extra-large red onion)
Butter or Olive Oil
Garlic (1-2 cloves minced)
Salt (to taste)
Mexican Oregano (1/4 tsp)
Green Jalapeño Tabasco
dash of pepper

INGREDIENTS FOR CHICKEN TACOS
2-4 large chicken breasts (depending on how much meat your family eats)
Hungarian Hot Paprika (1/4 tsp - sprinkled evenly)
Lemon Pepper (1/4 tsp)
Ground Coriander (1/2 tsp)
Cilantro (chopped leaves)
Corn Tortillas
on the side - lettuce and sour cream

INGREDIENTS FOR CILANTRO LIME RICE (inspired by Chipotle)
1 cup Basmati Rice
3 tbsp butter (1 for cooking with, the other 2 for tossing in to coat afterwards)
Lime Juice (about 1/4 cup)
1.5 cups water
Cilantro (1/4 cup chopped leaves)
Salt (to taste)

INGREDIENTS FOR REFRIED BLACKBEANS
Can of refried blackbeans
1-2 tsp. water
3-4 tblsp. milk
Ground coriander (about 1/2 tsp)
Salt (to taste)
Pepper to taste
Dash of Green Tabasco to taste

GUACAMOLE
2 large Avocados
1.5 tbsp salt
1 tsp ground coriander
1/4 cup lime juice
1/4 cup chopped fresh cilantro leaves
1/8 cup chopped red onion
1/2 to 1 finely chopped (& seeded) serrano pepper if you like it spicy (we do)
corn chips for dipping

FOR SERVING AT THE TABLE
bowl of corn, pablano, onion salsa
bowl of sour cream
bowl of chopped/shredded fresh lettuce
Green Tabasco
hot covered plate of tortillas
bowl of cooked, seasoned chicken
bowl of guac
bowl of chips
hot plate and pot of rice
hot plate and pot of beans
serving utinsils
place setting for 4
iced tea for 4


STEPS FOR PREP:
1. Broil/roast your pablano pepper. Turn the oven on broil and place cleaned pablano pepper on a flat cookie sheet 2 inches from the burner for a few minutes - turning it as it browns - then set it inside in a sealable tupperware bowl to enhance the flavor while you prepare the rest of the meal.

2. Start your rice. Place all the ingredients except 2 tblsp of the butter and the cilantro in a pan with a tight-fitting lid. Bring to a boil and stir once. Place the lid on the pan and turn the stove to just above simmer for exactly 15 minutes. [note: Basmati rice is the best and easiest to cook with - always timely perfection and hardly EVER disappoints you by the way it turns out. It also has a delicious and unique flavor. I would not substitute it. If you have trouble finding it, check your local Indian/Asian/Mid Eastern markets. They usually sell it cheaper, also!]

3. Start your beans. Place all the ingredients in a small pan with a lid. Blend well and cook over low heat until the meal is done. If the beans begin to get crisp around the edges of the pan, simply stir and lower the heat.

4. Start the sautéed onion, corn and pablano salsa. Cut your onion and peppers. Heat a skillet with butter or oil. Add your veggies (corn, onion, pablano peppers) and garlic to the skillet and sauté to desired consistancy (I like mine a bit browned or burnt at tips). As you sauté, add spices (salt, Mexican oregano, green Tabasco, pepper). When done, set aside in small glass bowl on the table.

5. Start your chicken. Re-use the same pan you cooked the peppers in. Cut excess fat off breasts and use meat scissors to cut into bite-sized strips (about 1 inch), perfect for filling small corn-tortilla tacos. You can cut it directly above a heated pan that has a little butter or olive oil in it to prevent sticking. As the pieces sizzle, add your seasonings. When browned and completely cooked, place chicken in a small bowl with a lid to keep warm.

6. Fluff your rice. When rice timer goes off, open the lid, fluff the rice with a fork, turn off the heat, and re-cover until you are ready to eat.

7. Have your husband or an older kiddo make the guacamole. Mash together all ingredients and set in a small glass bowl on the table with a bag of extra-thin restaurant style corn chips.

8. Fry your tortillas. Spread each corn tortilla with butter on each side and fry on medium high until soft and slightly browned (not hard or crispy). Place each tortilla in a tortilla warmer or other dish that has a lid to prevent the warmth from escaping. Any leftover tortillas can be used in Migas the next morning!

9. Have the kids set the table. Fill iced tea glasses while they work.

10. Put the rice, beans, chicken, and other items in the "For Serving at the Table" list above on the table. Enjoy your chicken taco meal!


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Technorati Tags: Corn, Tacos, Meal, Recipe, Cooking, Chicken, Eat, Mexican, pablano pepper, rice, side dish

Green Bean Casserole Anyone?

I've shared my green bean recipe before (well, actually it is Richard's recipe to begin with). My husband hates the traditional GBC (Green Bean Casserole), but my mother LOVES it. We make the old fashioned kind AND a few varieties around here. I enjoyed this post during the holidays at Blog Her. I know it is really belated, but I had it in draft mode in here and forgot about it until Spring. I love green beans in the summer months, too - so here are a few really early recipes for next Thanksgiving OR a few somewhat early recipes for this summer's green bean crop! Whatever floats your boat.


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Technorati Tags: Green Beans, Side Dish, Cooking, Veggies, Eat, Food, American, Recipes, Casserole

Too Easy Black Beans

Yes, I know that using canned beans isn't exactly gourmet... but when you are in a hurry to get dinner on the table and are making a few other things that require your full attention, canned beans sometimes happen. Here's a way to slip a can of beans into your meal without having to feel ashamed.

INGREDIENTS
1 can black beans (your favorite brand)
1 teaspoon olive oil or butter
2 cloves of Garlic
1 serrano chili
handful of chopped onion
1/2 teaspoon of cumin
1/4 teaspoon coriander powder
1/4 teaspoon of Mexican oregano
salt and pepper to taste
1 teaspoon of sour cream

INSTRUCTIONS
Pour the beans into a small pot - juice and all - and simmer on low heat. In the mean time, use a small skillet and the olive oil or butter to fry the serrano chili, garlic and onion until onion is tender. Scrape pan off into black beans (being sure to include any run-off oil). Add spices and sour cream, continue to cook on medium low until bubbly. Remove from heat and serve.


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Technorati Tags: Beans, Mexican Food, Cooking, Side Dish, Eat, Food, Easy Cooking, Recipes, TexMex, Food and Drink

Greek Lentil and Orzo Salad with Pita Crisps

I just made this because I didn't want a meaty meal and I was in a hurry (not to mention that lentils and orzo make a very affordable meal per portion). We're packing for our holiday vacation today and the house is a wreck. This hit the spot and the kids actually loved it - despite the fresh onion and red bell pepper in it. The sauce and feta on top is the trick. With the pita chips, the whole meal becomes a fun and festive Greek "dip"! Follow these easy steps to a QUICK meatless Greek meal.

Pita Crisps
2 pita pocket breads
nonstick cooking spray

Salad
1 tblsp olive oil
1 clove garlic, minced
3/4 cup dry lentils, rinsed
2 cups water
1/2 tsp salt
1/2 tsp garlic salt
1/8 tsp ground black pepper
6 oz. (3/4 cup) uncooked orzo or rosamarina (rice shaped pasta)
1/2 cup coarsely chopped green bell pepper
1/4 cup sliced kalamata or ripe black olives
1/4 cup coarsely chopped red onion
Dash each or to taste after done cooking (after draining): cumin, garlic salt, cayenne pepper, pepper, garlic powder, coriander, and parsley flakes.

Dressing and Topping
3/4 cup plain yogurt
1/2 cup shredded cucumber, well drained
1/2 tsp dried dill weed
dash salt and celery salt
1/2 cup crumbled feta cheese (I use sun-dried tomato & basil flavored feta)

Instructions
1. If you make your own pita crisps, you can use this step. If you have a bag of Stacey's Pita Chips, you can skip this step!... Heat oven to 375 degrees F. Cut each pita into 6 wedges. Separate each wedge into 2 layers. Arrange wedges, rough side up, in single layer on ungreased cookie sheet. Spray generously with nonstick cooking spray (I would use a brush with olive oil rather than spray). Bake at 375 F for 10 minutes or until crisp and lightly browned.

2. In large skillet, heat oil (I used a tad bit more - see step 6) over medium heat until hot. Add garlic and lentils; cook and stir 3 to 5 minutes or until lentils are golden brown. Add water, salt, garlic salt, cumin and pepper. Cover; cook 20-25 minutes or until lentils are tender but NOT mushy, stirring occasionally.

3. In medium bowl, combine yogurt, cucumber and dill. Mix well and set in refrigerator to chill and allow flavors to blend while you continue cooking.

4. Chop veggies (onions, bell pepper, olives) and set aside.

5. Cook orzo to desired doneness as directed on package (this only takes about 7 minutes and I would coat with a dab of butter or olive oil if you have to set them aside because the pasta 'grains' tend to stick). Don't overcook - no mushy orzo! Drain your pasta and set aside until lentils and veggies are ready.

6. Drain off any excess liquid from lentils after you have tasted a few and they are tender enough to eat, but not splitting and mushy. I had to boil mine for about 2 minutes after I let them simmer 20. I also used a tad bit extra of olive oil (maybe an extra 1/2 tblsp), and it came in handy when I mixed the rest of the ingredients together to use the oil left in the pan. Turn off the heat entirely and use the lentil pan to mix your ingredients. Touch up seasonings (see last item on ingredient list for salad).

7. Put serving portions on plates and line outside of plate with pita chips. Serve each portion with a generous spoonful of sauce and a tablespoon of crumbled (with fork) feta on top. Scoop up meal with pita chips or eat with fork. You could also pack a warm fresh pita with this mixture and eat it like a Greek burrito. YUMM!!!


Altered recipe from Pillsbury Classic Cookbooks - Apr. 1997 - #194 - "Pasta Beans & Rice Cookbook" (from grocery store check-out line).

Technorati Tags: Delicious, Vegetarian, Cuisine, Dinner, Lunch, Food, Quick Meals, Meatless Meals, Pasta, Cooking, Recipes, Greek, Lentils, Greek Food

Yellow Curried Split Pea and Potato Soup

Another of my grocery-store check-out line finds, this recipe is a wonderful cold weather treat. Surprisingly filling, you don't have to go out of your way to serve it with much else. It would be good with some Indian spice tea and hot Indian bread (such as buttery, whole-wheat Paratha/ crispy-fried poppadums with tamarind dipping sauce/ or just plain, warm, puffy naan). You can substitute green vegetables instead of red if you just don't have the red, but the color of the soup will be more of a green-pea color and not as appealing aesthetically. The flavor, however, will not be much different. This is a nice meal for two (especially since the kids tend to balk at curried dishes, at least mine do!). I made this last on our "date night" and my husband had two bowls!

Ingredients
1 tablespoon hot chili oil or vegetable oil (you can add hot spices instead)
1 large red bell pepper, chopped (1.5 cups)
1 large onion, chopped (1 cup)
1 large carrot, diced (1 cup)
1 teaspoon finely chopped ginger root
2 cloves garlic, finely chopped
1-2 red jalapenos, finely chopped and seeded
1 1/4 cups dried yellow split peas, sorted and rinsed
2 cups chicken broth
1 tablespoon curry powder
1 teaspoon salt
1/2 teaspoon garlic salt
2 medium potatoes, peeled and cut into 1-inch cubes
1 can (14 oz) unsweetened coconut milk
Cilantro-Yogurt Sauce (see other recipe below)

Sauce Ingredients
1/2-1 cup plain yogurt
2.5-3.5 tablespoons chopped fresh cilantro
1/2-1 teaspoon grated lime peel

Instructions
Heat oil in 3 quart sauce pan over medium high heat. Cook bell pepper, onion, carrot, ginger, garlic and chilies in oil, stirring occasionally until onion is tender.

Mix Sauce ingredients and set aside in refrigerator to blend flavors (chill at least 30 minutes).

Stir in remaining ingredients except Cilantro-Yogurt Sauce. Heat to boiling and reduce heat. Cover and simmer 35-45 minutes or until peas and potatoes are tender. Top each serving with Cilantro Yogurt Sauce in dollops here and there. Garnish with fresh cilantro (optional).


Technorati Tags: Food, Curry, Soup, Winter, Vegetarian, Meals, Indian Cuisine, Indian, Cooking, Recipes, Spicy, Yummy

Lentil-Rice Casserole & Burritos

This sounds really weird. I'll admit it. A friend gave me this casserole recipe because we were broke and needed cheap ideas for meals and it took me a year or more to actually TRY it. I just couldn't imagine lentils tasting good in a burrito. Well, Kelly... I'm sorry for my lack of faith in you! It tastes great. My husband could not believe how good it was - considering it was a meatless burrito! The only thing we changed up is the amount of spices. We like a little more spice in our Mexican tasting dishes.



Ingredients

2 cups water
1.5 tbsp oil
1 cup chicken broth (if you use a whole can, subtract a little of the water)
1 tblsp soy sauce
1/2 cup uncooked brown rice
3/4 cup uncooked lentils
1/4 cup instant minced onion/or onion powder/or 1 sm. chopped and sautéed onion
1/4 tsp Mexican oregano
1/2 tsp thyme
1 tsp garlic powder (or you can used pan-fried minced garlic)
1 tsp garlic salt
2 tsp cumin
1/2 tsp cayenne pepper
3/4 cup grated cheddar cheese
taco stack fillings: lettuce, chopped onion, chopped tomato, chopped cilantro, sour cream, shredded cheese



Instructions

1. Preheat oven to 300 f degrees and gather all ingredients.
2. Blend all ingredients in a casserole dish (except cheese).
3. Bake uncovered for 2-2.5 hours or until tender and water is absorbed.
4. To serve, top hot casserole with cheese and serve OR spoon casserole into pan-fried and buttered flour tortillas and top mixture with cheese - roll like a burrito and serve with black beans on the side.



Faster Instructions for when you can't wait on the oven...

This is usually how we make this dish. I'm not the kind of cook that prepares way in advance (I'm more of the 30 minute meal type).

1. heat oil on skillet
2. pan-fry and lightly brown lentils with garlic and onion
3. add spices
4. add enough water to barely cover the lentils (or about 1 cup)
5. bring to a boil, stir, and cover to simmer for 30 minutes or until slightly tender (don't overcook or lentils will get mushy)
6. cook brown rice as instructed on package
7. blend rice and lentils together
8. add seasonings to taste (sometimes cooking the lentils washes out the seasoning - I even like to keep some seasoning on the table to add right in the tacos)
9. pan fry your tortillas and wash and chop your veggies to lay out on the table
10. let everyone create their own tacos with a choice of your fillings in separate bowls on the table (we love to get out the fancy serving dishes for this and make it pretty)



Recipe from my friend Kelly.

Technorati Tags: Food, dinner, burrito, recipes, easy meals, Mexican food, beans, lentils, rice, lunch, quick meals, cooking, cuisine, yummy, vegetarian, thrifty, cheap meals, casserole

No More Boxed Falafels

No mystery here... Falafels are the "Veggie Burger" of the Mid-East. Sometimes served as balls, flattened ovals, or patties, they are always delicious. They are a quick meatless meal for week-nights, and yet fancy enough for company. This recipe has made them a cinch to make from scratch as well!

After moving out of state, we had a hard time finding our favorite mix, so I started looking for a recipe to see if I could come up with a home-made version of one of our favorite meals. I found this recipe after a lot of researching (comparing recipes from the internet with each other), and I have made it three times now. Every time, the falafels have come out great. I made it with the sauce once, and the sauce was also good. I also like to make a Lebanese Yogurt Sauce to use on the falafels - which is what I used tonight. My husband has told me that (although the Telma brand falafel mix is great) he wants me to make them fresh from now on. I'd say that means this recipe is a winner!

I'll post the Lebanese Yogurt Sauce recipe later. I have a stack of recipes a mile high on my desk... maybe I can get to them all this week.



Sean's Falafel and Cucumber Sauce

Submitted by: Sean (on Allrecipes.com) - THANKS SEAN!
"This is a great recipe for falafel. Everyone that I have made it for loves it. Yum!!"

Original recipe yield: 4 servings.

Prep Time:20

MinutesCook Time:10

MinutesReady In:1 Hour

Servings:4

-------------------------------------------
FALAFEL INGREDIENTS:
1 (15 ounce) can chickpeas (garbanzo beans), drained
1 onion, chopped
1/2 cup fresh parsley
2 cloves garlic, chopped
1 egg
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon salt
1 dash pepper
1 pinch cayenne pepper
1 teaspoon lemon juice
1 teaspoon baking powder
1 tablespoon olive oil
1 cup dry bread crumbs
oil for frying

SAUCE INGREDIENTS:
1 (6 ounce) container plain yogurt
1/2 cucumber - peeled, seeded, and finely chopped
1 teaspoon dried dill weed
salt and pepper to taste
1 tablespoon mayonnaise

-------------------------------------------
DIRECTIONS:
In a large bowl mash chickpeas until thick and pasty; don't use a blender, as the consistency will be too thin. In a blender, process onion, parsley and garlic until smooth. Stir into mashed chickpeas.

In a small bowl combine egg, cumin, coriander, salt, pepper, cayenne, lemon juice and baking powder. Stir into chickpea mixture along with olive oil. Slowly add bread crumbs until mixture is not sticky but will hold together; add more or less bread crumbs, as needed. Form 8 balls and then flatten into patties.

Heat 1 inch of oil in a large skillet over medium-high heat. Fry patties in hot oil until brown on both sides. (I might add here that if the oil starts to foam, you might drain the skillet and start with fresh oil. This usually happens half way through the falafel cooking and you may have some burnt pieces on the bottom that need to be discarded as well.)

In a small bowl combine yogurt, cucumber, dill, salt, pepper and mayonnaise. Chill for at least 30 minutes.

-------------------------------------------

The sauce above is similar to TZATZIKISAY (pronounced: za-ZEE-keeA) flavorful, versatile Greek cucumber sauce that often accompanies gyro; made with yogurt, grated cucumber, olive oil, minced garlic, and fresh mint or dill. You can use this sauce, or Lebanese Yogurt Sauce (or any other sauce you may prefer). We like to eat our falafels with thinly sliced kosher dill pickles (spicy pickles also work well), lettuce, thinly sliced tomatoes, and thinly sliced red/purple sweet onion.

Technorati Tags: Delicious, Vegetarian, Cuisine, Dinner, Lunch, Food, Middle Eastern, Arabian Cuisine, Lebanese, Cooking, Recipes, Sauce, Yummy, Greek Food

J. Frank Dobie's Frijoles (A Historical Perspective on a Tex-Mex Standard)

J. Frank Dobie's Frijoles (A Historical Perspective on a Tex-Mex Standard)

I cooked these over the weekend, and made them without any meat (forgot to add the salt pork). I also didn't have any little chili peppers to add in. They were wonderful without either! I have also enjoyed them with the pork and peppers. You decide what's best for you. The magic ingredient, however, is the honey - don't leave that one out! Cornbread and beans (served with a little chow-chow relish) are a wonderful and filling meal... although, they might fill you with a bit of prairie wind! This recipe is in my family cookbook, but it didn't originate there. My relative found it in "Canyon Echo's, Prairie Dog Pete", and shared it with us. The title of the article is the title of my post. Enjoy!

- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
Dobie was born in 1888 in Live Oak County in deep south Texas where the legendary Longhorn was making it's last stand as an untamed symbol of Texas. In the same area he learned much of the vivid lore of the state's early days from the old time vaqueros. An historian and naturalist, Dobie spent most of his adult years as a Professor of English at the University of Texas in Austin. He received many awards, including the Presidential Medal of Freedom in 1964 (the same year he died in his sleep at age 76). He was a prolific writer, well known for capturing the legends and history of the Lone Star State.

Beans are the staple in Hispanic diets and this is how Dobie once described his favorite way of preparing them.

"It's hard to find old time red beans, but you can buy pinto beans in pound packages. First pick out the rocks and wash the beans. Rocks are less numerous than they used to be. Wash the beans twice in warm water. I like to soak them all night and start cooking the next morning.

Cook two hours or so and then add some ham hock or salt pork. When the ham hock has cooked for an hour or so, add two or three good-sized onions, whole. At this time or a little later, add a half-cup of honey. The tangier the honey, the more savory the beans will be. It's better not to add it until the beans are fairly soft. Add salt if you need it.

Summer and Fall when the little red Mexican peppers, Chili Petinas (pequins) are in season, I like to put in a dozen or so.

A big plate of frijoles with lots of onion, chili petinas and corn bread, with honey or sorghum to go with the corn bread make a balanced and strengthening diet. The chilies have lots of vitamins."

- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
*I ADD TO RECIPE: a bit extra honey (to taste), salt & pepper, celery salt, garlic salt, garlic powder, and season salt - last time it was "soul food seasoning". The pequins make it a bit hot - so if you like more mild beans, just add in a few, or none at all. I bake Jiffy brand cornbread (it's sweet enough to not need added honey) and serve it with real butter to go along with my beans. Chow chow is an added luxury when I have stuff to make it. Before, I have used pickled banana peppers and jalapenos chopped up instead. Sometimes the kids will just eat a dill pickle with their bowl of beans. Do whatever your family wishes!

Medieval Feast Menu

This is a wonderful meal that we made when we did a feast for the kids after studying a month-long unit on Kings and Queens. I hope you'll enjoy these recipes as much as we did. The only recipe that is lacking from this list is a 5$ rotisserie chicken from your local grocery store! Everyone loved the food at our feast, and it was fun to eat flowers! We sometimes make these just for fun, because they all were so tasty.

"A Salat" (Salad)

Serves 6

Salads, made mainly of herbs, were popular throughout the Middle Ages, often served at the start of a meal, rather than after the main course. The make up of the salad would change according to the season and what grew in the cook's herb garden, so feel free to adapt this basic recipes desired. Do NOT make it with dried herbs!

• 2 bunches of watercress
• 2 cartons of mustard and cress
• 1 medium leek, very finely sliced
• 6 spring onions or scallions, chopped small
• 1 bulb of fennel, slicked in thin match-sticks
• 1 large handful of fresh parsley, pull off into small sprigs
• the leaves from 1 young sprig of fresh rosemary
• the leaves from 4-6 prigs of fresh mint, slightly chopped
• 6 fresh sage leaves, slightly copped
• the leaves from 2 small branches of thyme
• a few leaves from any other herb you have (take care not to use too much of any very strong flavored ones)
• sea salt and freshly ground black pepper
• 2-3 tablespoons wine vinegar
• 4-5 tablespoons olive oil
• edible flowers (optional)

Wash the cresses, herbs and fennel and dry all thoroughly. Mix them,with the leek and spring onions, in a large bowl, sprinkle with salt and pepper, and mix again. Mix the oil with the vinegar and pour over the salad just before serving.
*******

"Savoury Tosted or Melted Cheese"

(Brie Cream Sauce)
Makes 1 cup -- approximately 8 servings

• 1/4 cup butter
• 1/4 cup cream cheese
• 1/4 lb Brie or other strongly flavored cheese (farmers will work, but Brie is wonderful)
• 2 Tbsp whole milk (though not in the original recipe, I find that a bit of milk helps gives this a better consistency, and helps the whole thing hang together better)
• 1/4 t white pepper

Melt butter. Melt cream cheese in butter. Add milk. Cut up the farmer's cheese and stir it into the mixture over low heat. You may want to use a whisk to blend the two together, though a spoon will do. It does not to separate. When you have a uniform, creamy sauce you are done.

Serve over toast, put on toast and broil for 30 seconds-1 minute, mix in (or serve over) things like asparagus, bacon, sautéed onions, etc.
*******

Baked Pears

Serves 6-8

• pears, cored
• cinnamon & sugar to taste (optional)
• cloves (optional)

Place whole, cored fruit in a baking dish or pan and bake at 400° F until the fruit has completely turned a deep brown, about 1/2 hour to 45 minutes. Sprinkle with cinnamon & sugar and serve.
This recipe is much less elaborate than it appears in the original, and is simply pears baked in an oven, very much like our contemporary baked apple but without the addition of sugar & spices.

Baked pears were thought to have medicinal properties and were one of the foods considered appropriate for the ill, hence the instruction to give them to the sick person. Feasts often ended with baked apples & pears, served with the other spices & confections of the dessert course. Keeping that in mind, the modern recipe has been sweetened with a little cinnamon & sugar.

You may also slice them in halves, poke a few cloves in them, sprinkle them with a little brown sugar and a pinch of cinnamon and bake them that way - the sugar will turn to a nice golden syrup. Asian pears taste the best - we have tried three or four different varieties, and this was the one that won the day!
*******

Chyches (baked Chick-Peas)
Serves 6-8

• 3 cups chickpeas, dried or canned
• the cloves of 2 whole garlic bulbs, peeled but left whole
• olive oil
• 1/2 tsp. each pepper & cloves (or season to taste)
• pinch saffron
• dash salt

If using canned peas, rinse well and drain; place chickpeas in a single layer on a baking sheet and roast in a 400° F oven for approx. 45 minutes, turning the peas midway through roasting to evenly cook. (Less time may be required when using dried.) Be sure that they are completely cooked through - the texture and aroma will be that of roasted nuts. Remove from oven; place chickpeas in a pot with the garlic cloves; add enough water to come to about 1/4 to 1/2 inch from the top of the peas. Top off with olive oil, adding enough to just cover the peas. Add spices, and bring to a boil; reduce to a simmer, and continue cooking until garlic softens, about 10-15 minutes. Drain well or serve in the broth; serve hot. Serves 6-8.
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Perry of Pesoun (Peas and Onion)
Serves 6-8

• 2 lbs. frozen or fresh shelled peas
• 2-3 small onions, minced
• 3 tbs. olive oil
• salt & sugar to taste
• pinch saffron

Bring to a boil the onions & peas; add the remaining ingredients and return to boil. Reduce heat slightly and cook until the vegetables are tender. Drain & serve. Dress with a little extra olive oil if desired.

The kind of peas available in the Middle Ages would have required additional cooking, hence the instructions in the original recipe to cook the peas until they burst, cool them, then cook again with the other ingredients. Saffron too expensive? Use a drop or two of yellow food coloring instead. Even a hint of turmeric does nicely.
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"Makerouns "

(Medieval Macaroni & Cheese - delicious!)
Serves 6-8

• 3-4 lb. freshly home-made, un-dried noodles OR 1 lb. dried egg noodles*
• 1 tbs. oil
• large pinch salt
• 2 cups grated cheese (see: How to Cook Medieval - Cheese)
• 1 stick butter

Boil noodles with oil & salt until al dente (tender-crisp). Drain well. In a serving bowl or platter place some melted butter and cheese. Lay noodles on top and add more butter and cheese. Serve as is or continue adding layers of butter, cheese, and noodles. Use extra cheese as necessary. Serve immediately, or place in a hot oven for several minutes and then serve.

Makerouns appears to be the ancestor of macaroni, and this dish may best be described as "medieval mac-n-cheese." The period receipt advises to prepare it like "losyns" (lasagna), with layers of noodles, butter, and cheese. I find Cheddar cheese the tastiest, but feel free to try other varieties. The dish is wonderful when prepared with un-dried freshly made noodles, but works with a dried purchased variety as well.

*The original recipe noodles are essentially boiled pastry dough; if you have a pasta maker, feel free to use it in making your makerouns, boiling them while still fresh and un-dried. Egg noodles are probably the best to use when purchasing a commercial brand. Keep in mind the difference in weight between dried and un-dried noodles.

Recipes taken from the internet a few years ago (not sure who to give credit for as they might all be from different sites!)

Hummus (Chick Pea Dip) with Garlic & Parsley

This is a little bit of Lebanese HEAVEN. Kev and I love Hummus. It goes best eaten with warm, slightly toasted pita bread. Right before you dive in to it, put a little mashed-potato-type mound on your plate, make a tiny depression in the middle like you would for gravy, and fill the hole with olive oil and a generous sprinkle of good quality paprika (Hungarian is best). I have altered the recipe from the book to our tastes - so if you buy the cook-book, it will not be the same as it is here. We actually prefer our Hummus to most restaurants. My favorite Hummus has been at Pappa's Greek restaurant: Yai Yai Mary's in Houston, Texas - USA.

Hommous bi Tahini

• 1 19oz. can chick peas/garbanzo beans
• 1/4 cup sesame seed paste (Tahini) * found in international food stores/health food stores
• 2 cloves garlic
• 1/2 tsp. salt
• 1/4 cup lemon juice (this is not a typo!)
• finely chopped fresh parsley (about 2 tsp) - optional
• dash of pepper
• olive oil (for a garnish) - optional
• paprika (for a garnish) - optional

Open can of chick peas and drain liquid into a small bowl. Dump chick peas, Tahini, garlic, salt, lemon juice, parsley, pepper and 1/2 of the liquid from the chick pea can into the blender or food processor. If you want to make your dip thinner, you can add a little more chick pea liquid later. Blend until smooth and creamy. Garnish with olive oil and paprika as stated above and use as a dip for pita bread. Goes well served with Chicken Kabobs, Greek Salad, and seasoned basmati rice.

Enjoy!

Recipe from "A Taste of Lebanon: Cooking Today the Lebanese Way" by Mary Salloum