Falafel

Chickpeas:
1 cup dried chickpeas, soaked overnight
2 cloves garlic
1 bay leaf
1 carrot, peeled
1 rib celery
1/2 onion
Kosher salt

Falafel:
1 1/2 teaspoons coriander
1 1/2 teaspoons cumin
1/2 cup finely chopped fresh cilantro
1/2 cup finely chopped fresh Italian parsley
1/4 cup breadcrumbs
2 cloves garlic, smashed and finely chopped
2 to 3 grates lemon zest
1/2 Spanish onion, small diced
Flour, for dusting
Kosher salt

Garnish:
Pita bread
Chopped lettuce
Diced tomatoes
Peeled, grated cucumbers
yogurt Sauce, recipe follows
Directions

Peanut or other neutrally flavored oil, for frying

To cook the chickpeas: Drain the chickpeas from the soaking water and place in a medium saucepan. Toss in the garlic, bay leaf, carrot, celery, and onion. Add water to the pan until it covers the chickpeas by about 2 inches of water.

Put the pan on a high heat and bring the water to a boil, reduce to a simmer and simmer until the chickpeas are very soft and tender, 35 to 40 minutes. Turn the heat off.

Season the water generously with salt and let sit for 15 minutes. Drain the chickpeas from the cooking liquid and remove the veggies, and bay leaf and discard.

To make the falafel: In a food processor, pulse the chickpeas until they look coarse and grainy but are NOT a puree.

Transfer the pulsed chickpeas to a mixing bowl and add the cilantro, parsley, breadcrumbs, garlic, lemon zest, onions and spices. Gently stir to combine. Taste the mixture to see if the mix needs seasoning, season with salt if needed.

Form the mixture into balls the size of walnuts and gently press to make patties. Lightly dust with flour on both sides and pat off excess. Place the patties on a sheet tray and let hang out in the fridge for at least 1 hour, or over night.

Add oil to a large straight-sided saute pan until the oil is about 1/2-inch deep. Bring the oil to a medium-high heat. Add the falafel to the pan and fry them on both sides until they are brown and crispy.

Remove the falafel from the pan and dry on paper towels.

Serve the falafel in pitas with lettuce, tomatoes, cucumbers and yogurt Sauce.

Yogurt Dipping Sauce:

1 cup plain yogurt
1/2 tablespoon lemon zest
1 tablespoon freshly squeezed lemon juice
1 tablespoon freshly chopped cilantro leaves
2 teaspoons freshly chopped parsley leaves
1/2 teaspoon ground cumin
Salt to taste

Chicken Carbonara

From Foodnetwork
I found this recipe when I had some extra roast chicken. I didn't have a lot of the ingredients so I made several substitutions and it was great! I am sure it would be even better with everything.

2 teaspoons olive oil
4 ounces thinly sliced pancetta, chopped (I used bacon)
2 teaspoons minced garlic
2 1/2 cups whipping cream (I used milk)
1 cup freshly grated Parmesan
8 large egg yolks
1/4 cup chopped fresh basil leaves (I used dry)
1/4 cup chopped fresh Italian parsley leaves (I used dry)
Salt
1 pound spaghetti
4 cups coarsely shredded chicken (from 1 roasted chicken)
Freshly ground black pepper
1/2 cup chopped walnuts, toasted (Had to leave these out)
1 tablespoon finely grated lemon peel (All I had was lemon juice)

Directions

Heat the oil in a heavy large frying pan over medium heat. Add the pancetta and
garlic and saute until it is brown and crisp, about 8 minutes. Cool slightly.

In a large bowl, whisk together the cream, cheese, yolks, basil, and parsley to blend.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook until it is just tender but still firm to the bite, stirring occasionally, about 10 minutes. Drain.

Add the chicken to the pan with the pancetta and stir to combine. Next, add the spaghetti and the cream mixture and toss over medium-low heat until the chicken is heated through and the sauce coats the spaghetti thickly, about 4 minutes (do not boil or you might end up scrambling the eggs). Season the pasta, to taste, with pepper and salt if needed (the pancetta will likely add all the salt you need). Transfer the pasta to a large wide serving bowl. Sprinkle the walnuts and lemon zest over, and serve.

Asian Lettuce Wraps

2 tsp canola oil
4 cloves garlic, minced
1 tablespoon minced fresh ginger
1 lb ground chicken or finely diced chicken
3 ounces mushrooms, finely chopped (about 8 small mushrooms)
1/2 tsp kosher salt
4 C bagged coleslaw mix or thinly shredded cabbage
1 8oz can sliced water chestnuts, drained, rinsed, and finely minced
1/2 C thinly sliced green onions
4 Tbs soy sauce
1 tsp sesame oil
1 lemon, zested and juiced (about 3-4 Tbs juice)
1/3 C roughly chopped cilantro
1-2 heads iceberg lettuce

Dipping/Drizzling Sauce
4 Tbs soy sauce
4 Tbs rice vinegar
3 Tbs water
2 tsp honey
1-2 tsp finely minced fresh ginger
1/2 tsp sriracha (or put a small amount in individual portions of the sauce to adjust the spice)

Heat a very large skillet to medium-high heat on the stove top. When hot, add vegetable oil and then garlic and ginger. Saute for about 30 seconds, until fragrant, and then add ground chicken, chopped mushrooms, and kosher salt. Cook for about 5 minutes, stirring often, until chicken is cooked through. (*At this point, sometimes I have some extra liquid in the pan from the chicken. If it’s quite a bit, I tilt the pan and spoon it out so the chicken can cook and not boil.) Add cabbage/coleslaw, water chestnuts, and green onions. Cook for about 2 minutes, until cabbage starts to wilt. Add soy sauce, sesame oil, the zest from the lemon and the lemon juice, and hot sauce to taste. Remove from heat and stir in cilantro.

To prepare dipping sauce, combine all ingredients and whisk to combine.

To serve, carefully remove the individual leaves from the head of lettuce. (The closer you get to the center, the easier it becomes!) Place chicken mixture in the leaves and serve with sauce.

Yield: about 5 C chicken mixture. Makes 14-16 lettuce wraps.

Recipe from Our Best Bites
The only thing I changed was to put the hot sauce in the dipping sauce instead of the wraps so that some of us could have it spicy and some could have it mild. And I did dice the chicken because it didn't seem like it was worth the mess of grinding it. I liked the chicken diced and will probably always do it like that.

Chicken Piccata

• 2 skinless and boneless chicken breasts, butterflied and then cut in half
• Sea Salt and freshly ground black pepper
• 2 cups all purpose flour, for dredging
• 6 tablespoons unsalted butter
• 5 tablespoons extra-virgin olive oil
• 1/3 cup fresh lemon juice
• 1/2 cup chicken broth
• 1/4 cup brined capers, rinsed
• 1/3 cup fresh parsley, chopped

Directions

Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.

In a large 10 or 12-inch skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.

Reduce heat to medium low and add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.

Smoked Turkey and Artichoke Panini

One loaf rustic sourdough bread
One jar marinated artichoke hearts
Garlic-Herb sandwich spread (recipe below)
Smoked Deli Turkey
Provolone
Tomato, sliced
Extra Virgin Olive Oil

Garlic-Herb sandwich spread:
1 1/2 C mayo
1 large clove garlic
1/2 T lemon juice
zest from 1/2 lemon (1/4-1/2 t)
1/2 t fresh rosemary
1/2 T fresh oregano
1T fresh basil

Place mayo in a small food processor. Finely mince garlic, or press, and add to mayo. Add lemon zest then juice. Chop all herbs and add to mayo mixture. Process until smooth and combined.

Rustic Lemon-Onion Chicken

4 boneless, skinless chicken breast halves or tenders
1 teaspoon dried thyme, plus 1 small bunch fresh thyme, leaves chopped
Salt and freshly ground black pepper
4 tablespoons olive oil
1/4 cup all-purpose flour
1 red onion, thinly sliced
1/4 cup white wine, optional
1 cup chicken broth
1-2 lemons, juiced (4 tablespoons)
1 to 2 tablespoons butter
Spinach "bed", recipe follows

Season chicken with dried thyme and salt and pepper (can pound chicken first). Heat a large saute pan over medium heat and add the oil. Dredge the chicken in flour, add to the hot oil and saute until cooked through. Set chicken aside to rest on plate tented with foil.

In same saute pan, over low heat, add onions and fresh thyme and cook until aromatic.

In a measuring cup, measure out wine, if using, and broth, and add the lemon juice. Turn the heat up to high, and deglaze the pan with the broth mixture until starting to reduce.

Remove the pan from the heat and finish the sauce by whisking in butter. Season with salt and pepper, to taste.

Place a bed of cooked spinach on a serving platter, top with the chicken. Spoon the sauce over the chicken and serve.

Spinach "bed":

1 bag pre-washed fresh spinach
3 tablespoons water
1 tablespoon butter (optional-or spray butter)
Salt and freshly ground black pepper

Microwave spinach in a covered microwave-proof dish with a few tablespoons of water on high for 4 minutes, or until hot. Drain, and toss with butter, and salt and pepper, to taste.

Roasted Asparagus with Lemon Vinaigrette

3/4 pound fresh asparagus, woody stems removed
2 tablespoons extra-virgin olive oil or cooking spray
Kosher salt and freshly ground black pepper

For the Vinaigrette:
1/2 teaspoon Dijon mustard
1/2 lemon, juiced
1 tablespoon olive oil
Kosher salt and freshly ground black pepper

Preheat the oven to 400 degrees F.

In a large bowl toss the asparagus in the olive oil or spray with cooking spray, and liberally season with salt and pepper. Spread the stalks out on a baking sheet, in a single layer, and roast until tender but still firm and moist, about 10 minutes.

Meanwhile, make the vinaigrette: In a small bowl, vigorously whisk together the mustard and lemon juice. Slowly drizzle in the olive oil, whisking quickly to emulsify the olive oil into the juice mixture. Season with salt and pepper, to taste.

Transfer the asparagus to a serving platter, toss with the vinaigrette and serve. The dish may be eaten warm or cold.

Broiled Salmon with Citrus Glaze

1 side, skin-on, sockeye salmon, 1 1/2 to 2 pounds, pin bones removed
1/3 cup dark brown sugar
2 tablespoons lemon zest
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

Position a rack in the oven 3 inches from the broiler. Line a half sheet pan with aluminum foil and place the salmon on the pan.

Place the sugar, zest, salt, and pepper into the bowl of a small food processor and process for 1 minute or until well combined. Evenly spread the mixture onto the salmon and allow to sit for 45 minutes, at room temperature.

*Put the salmon in a different pan to broil it after it has sat for 45 minutes.

Turn the oven on to the high broiler setting for 2 minutes. After 2 minutes, place the salmon into the oven and broil for 6 to 8 minutes or until the thickest part of the fish reaches an internal temperature of 131 degrees F on an instant-read thermometer. Remove the salmon from the oven and allow to rest, uncovered, for 8 to 10 minutes. Serve immediately.

Lemon Garlic Chicken

1 teaspoon dried oregano

1/2 teaspoon season salt

1/4 teaspoon pepper

2 pounds chicken breast halves, skinned and rinsed

2 tablespoons butter or margarine 

1/4 cup water

3 tablespoons lemon juice

2 cloves garlic minced

1 teaspoon chicken bouillon granuals

Combine oregano, salt, and pepper.  Rub all of mixture into chicken.  Brown chicken in butter in skillet.  Transfer to slow-cooker.  Place water, lemon juice, garlic, and bouillon in skillet.  Bring to a boil, loosening brown bits from skillet.  Pour over chicken.  Cover.  Cook on high 2 hours or low 4 hours.  Cook until chicken it tender.  

Lemon Chicken Italiano

6 boneless, skinless chicken breasts

1/2 cup flour

7 tablespoons olive oil

Salt and Pepper to taste

2 cups marinara sauce of your choice

4 tablespoons fresh lemon juice

2 tablespoons chopped fresh parsley

Pound chicken breasts between sheets of waxed paper or plastic wrap until flattened.  Put flour an chicken in a plastic bag and shake to coat chicken.  Melt 3 tablespoons of the butter and the 1 tablespoon oil in a large skillet.  Place chicken in skillet and cook over medium high heat for about 5 minutes per side.  When cooked through, sprinkle with salt and pepper to taste.  Place marinara sauce in the bottom of an oven proof serving dish; top with chicken.  Place chicken in a 250-degree over to keep warm while preparing lemon sauce.  

To make lemon sauce, melt remaining 4 tablespoons butter in the same skillet, scraping up brown bits from the pan.   Add onion and saute until tender.  Remove from heat.  Add lemon juice and parsley.  Pour hot sauce over chicken and serve.