8 Servings
Remove skin from chicken and shred meat into large pieces. Set aside.
In a small frying pan, add olive oil and heat over medium heat. When oil is hot, add chopped onions and saute until soft.
In a large pot or Dutch oven, add broth, all seasonings, salt, pepper, carrots, green bell peppers and sauteed onions. Bring to a boil. Reduce to simmer for about 10 minutes to soften vegetables, and then add shredded chicken. Continue to simmer while making dumplings.
While stew is simmering, prepare dumplings. Open can and remove biscuits. On a lightly floured surface, roll each biscuit to 1/4-inch thick. With a knife, cut each biscuit into 4 pie-pieces. Set aside.
Skim surface for any fat that has risen to top. Stir in chicken gravy.
With the stew still simmering over low heat, stir in dumplings a few at a time. Once all dumplings are in to pot, cover with a tight fitting lid and cook for 10 minutes.
Drain the Fava
beans and save water *to be used later*
Measure out 6 cups of water *use the water used to soak beans and add fresh
water as needed to complete 6 cups*
Reduce heat to medium and cook for 45 minutes, or until beans are soft. *Check
after 40 min. since cooking times can vary.
Once beans are tender, remove beans from heat, drain *do not throw out the
water – you may need some*, and puree in a blender.
Return pureed Fava beans to saucepan and bring to a boil. *Add water if needed*
Stir in cumin, garlic, lemon juice and olive oil and bring to a boil, then
lower heat to low.
Simmer for about 5 minutes.
Garnish with parsley and
Enjoy!
Yogurt and Garlic sauce
Serves up to 4
This delicious and creamy concoction may be served with pita bread, as a side dish or as a sauce to drizzle over yummy veggies!
1 cup plain yogurt
1 garlic clove (large) - mashed
1/4 teas. salt (kosher or coarse)
Fresh ground pepper - to taste
2 teas. olive oil
1 teas. mint leaves - fresh and finely minced
Mix all ingredients together and mix well - until creamy in consistency. Cover and chill for 1 hour. Serve and Enjoy!
Harira (Chickpea Soup)
Serves 6
Total Prep: 30 minutes
Total Cook: 2-3 hours
This thick, stew-like soup is eaten in many countries of the Middle East. Bread is usually served on the side. Although the recipe calls for cooking the soup 2 -21/2 hours, generally allowing the soup to cook longer allows the chickpeas to become more soft and the stock thickens nicely.
Add lemon juice after tasting the soup. Allow for your own palate.
(Serves 4)
1 Large Eggplant
3 Cloves Garlic (more or less to taste...I personally LOVE garlic!)
4 Tablespoons Tahini Sauce (thick paste made of sesame)
4 Tablespoons Lemon Juice (preferably the real stuff)
Salt & Pepper (to taste)
Oven: Pre-heat oven to 400 F and place eggplant (wrapped in aluminum foil) for about 1 hour.
Grill: Skewer to secure eggplant and roast on grill until skin becomes crispy and eggplant is soft.
Remove skin and cut cooked eggplant into small pieces. Finely mash your garlic cloves, salt and pepper together and add to eggplant. Next, add the tahini sauce and lemon juice. Mash and mix well until you get a smooth consistency. You can use a blender or food processor to cut down on the work.
To garnish: Serve in a bowl with a drizzle of olive oil, some chopped parsley, diced tomatoes and a sprinkle of paprika. You can get creative and add any other topping you prefer, such as pine nuts, pistachios or even diced bell peppers! Don't forget to cut up some warm pita bread! Yum!
Enjoy!