Tasty Salad

Feta and Vegetable Salad
"Michoteta" - Middle Eastern
use as salad, relish for sandwiches, or stuffing in warm pita bread
Yields: 3 Cups
7oz. crumbled Feta cheese (1 1/4 C)
1 cucumber, peeled, seeded and chopped
1/2 large red onion, chopped
3Tbls olive oil
2 Tbls fresh lemon juice
Combine first 5 ingredients in large bowl.
Season with salt and pepper and toss well.
Before serving, add tomatoes, Greek Olives sliced or chopped.
Garnish with chopped fresh parsley Enjoy!

Here I Am!

I made it here, finally! Now, if I can just find that recipe...

Mango Lassis

Ingredients:
2 mangos- peeled and diced
2 cups plain yogurt
1/2 cup white sugar
1 cup ice

Directions:
Blend all ingredients in a blender until smooth and enjoy!

Serves 4

Curried Mango Chicken

Ingredients:
1 tablespoon butter
1 onion, chopped
3 cloves garlic, minced
2 pounds skinless, boneless chicken breast meat - cut into bite-size pieces
3 tablespoons curry paste
1/2 cup mango chutney
1 (28 ounce) can diced tomatoes, drained

Directions:
1. Melt the butter in a skillet over medium-high heat; cook the onion and garlic in the butter until the onions are translucent, 2 to 3 minutes; add the chicken and cook about 30 seconds while stirring. Stir in the curry paste until the chicken is evenly coated. Pour the chutney and tomatoes into the pan; continue to cook until the chicken breasts is no longer pink in the center and the juices run clear, about 10 minutes.

Breakfast Breads

Banana Bread

1 1/4 cups sugar
1/2 cup butter
2 eggs
3 ripe bananas
1/2 cup vanilla yogurt
1/2 tsp vanilla
2 1/2 cups flour
1 tsp baking soda
1 tsp salt

Heat oven to 350 and grease the bottom of a loaf pan.
Mix sugar and butter in large bowl. Stir in eggs until well blended. Stir in bananas, yogurt, and vanilla. Beat until smooth. Stir in flour, baking soda, and salt just until moistened.
Bake about 1 hour or until toothpick inserted in center comes out clean. Cool on wire rack.


Zucchini Bread

3 cups shredded zucchini
1 2/3 cups sugar
2/3 cup vegetable oil
2 tsp vanilla
4 large eggs
1 1/2 cups all purpose flour
1 1/2 cups whole wheat flour
2 tsp baking soda
1 tsp salt
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp baking powder
1/2 cup chocolate chips (optional)

Heat oven to 350 and grease the bottom of loaf pan.
Mix zucchini, sugar, oil, vanilla and eggs in large bowl. Stir in remaining ingredients except chocolate chips. Stir in chocolate chips.
Bake about 1 hour or until toothpick inserted in center comes out clean. Cool on wire rack.

Limoncello

Part 1:
10-12 lemons (organic preferred - since you use the peel)
1 750ml bottle vodka (100 proof is best)

Peel the lemons making sure not to get any white pith, which is bitter. Put all peels in a glass pitcher. Pour vodka over the peels, seal the pitcher with saran wrap and a rubber band, and store in a cool dark place for 1-2 weeks. I imagine the longer you store it, the more lemony it gets!

Part 2:
3 cups water
2 1/2 cups sugar

Bring water and sugar to a simmer until sugar dissolves to make a simple syrup. Remove from heat and let cool to room temp. Pour vodka through a strainer to remove lemon peels. Mix with simple syrup. Transfer the limoncello to two smaller bottles and store in the freezer.

Part 3:
Serve straight from the freezer. Enjoy!

Cooking Club 1.14.10

Next cooking club will be an Italian theme!  We will meet at Erin's around 6.  See you there!