Irving Neighborhood Cookbook

Neighborhood Cookbook

City of Irving | Communications Department | 825 W. Irving Blvd., Irving, Texas 75060

Table of Contents Appetizers 4 Soup, Salad, Vegtables 8 Desserts 15 Casseroles 29 Sandwiches 32 Dinner 36

Appetizers

Corn Dip Submitted by Lynda McCallum – Northwest Place Neighborhood Association

Ingredients 1 can Mexicorn 2 cans whole kernel corn 1 pound grated cheddar cheese or colby jack 2 bunches green onion, chopped

12 oz jar jalapenos, drained and diced 1 cup mayonnaise 16 oz sour cream Fritos

Directions Mix all ingredients together. Refrigerate several hours or overnight. Serve with scooped Fritos.

Appetizers

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Appetizers

Texas Dip Submitted by Tekla Baker – University Park HOA

Ingredients 1 10 oz. can of cream of mushroom soup 1 10 oz. can of cream of chicken soup 1 small can of chopped chilis (drained) 1 10 oz. can of corn (drained) 1 10 oz. can of roasted tomatoes (chopped/ drained) 1 lb. ground turkey or beef (cooked/drained) 1 10 oz. can of black beans (rinsed/drained) 1 large bag of tortilla chips 2 cups of shredded pepper jack or cheddar (divided)

1 tsp. garlic salt 1 tsp. paprika 1 tsp. chili powder 1 tsp. cumin 1/2 tsp. salt Sour cream for garnish (optional) Chopped tbsp. of cilantro for garnish (optional)

Directions Heat oven to 350 degrees. Cook meat and drain. Add a handful of crushed up tortilla chips to the bottom of a 13x9 casserole dish. This will help the dip from sticking. Stir all ingredients listed above in a large mixing bowl. (Make sure you drained first as indicated above!) Add and stir in 1 cup of shredded cheese to the dip. Add two handfuls of crushed up tortilla chips to the mix. Spread the mix into the pan. Sprinkle the remaining 1 cup of cheese on top of the dip.

Bake for 30 minutes uncovered @ 350. Serve with tortilla chips.

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Appetizers

Appetizers

Cranberry Sauce Submitted by Daryush Mir – Northwest Place Neighborhood Association

Ingredients 3/4 cup sugar 1/2 cup orange juice 1/2 cup water 12 oz fresh cranberries rinsed/picked through pinch of salt

1 cinnamon stick 1 piece of orange peel (use a potato peel or paring knife)

Directions Combine sugar, orange juice, and water in a large saucepan over medium heat. Stir to combine. Add cranberries, salt, cinnamon stick and orange peel. Bring to a simmer over medium heat, stirring frequently. Continue cooking, for about 10 minutes, or until all or most of the cranberries have popped. Let cool for at least 30 minutes. Cover and refrigerate until ready to use. Can be made up to 3 days in advance.

Appetizers

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Orange and Pineapple Salad Soup, Salad, Vegetable

Submitted by Bonnie Sauer – Irving Hospital District Neighborhood Association

Ingredients Small carton of cottage cheese (low fat) ½ carton of Cool Whip (can use sugar-free or Small box of Orange Jello (can use sugar-free) Lite version) Small can of Mandarin Oranges, drained Small c an (or ½ regular-sized can) of crushed pineapple, well drained

Directions Refrigerate the cans of pineapple and orange sections before making it.

In a medium-sized bowl, combine the cottage cheese with the Jello crystals and mix well.

Add the remaining ingredients and mix well, remembering to strain the crushed pineapple completely with a spoon. Cut the orange sections in half (optional). This makes about four servings.

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Soup, Salad, Vegetable

Berry Cheesecake Salad Soup, Salad, Vegetable

Submitted by Rebecca Banks – City of Irving

Ingredients 8 oz (1 package) of softened cream cheese ½ cup sugar 8 oz (1 container) of Cool Whip 1 pt. blueberries 1 pt. raspberries 1 lb strawberries

Directions Wash berries. Trim and slice strawberries. Set aside. In a large mixing bowl, beat cream cheese until its smooth. Then beat in sugar. Fold in Cool Whip in the cream cheese and sugar bowl. Mix until combined. Fold in strawberries and blueberries. Then add raspberries last until mixture is combined. Do not over mix. Refrigerate for at least one hour then serve.

Optional: Add layers of angel food cake or shortcake to make a delicious berry truffle. Also, substitute or add other fruit as desired.

Soup, Salad, Vegetable

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Moroccan Harira Soup Soup, Salad, Vegetable

Submitted by Kausar Khatri – Northwest Place Neighborhood Association

Ingredients 500 g stewing beef (cut into small cubes) 1 onion - diced 2 celery stalks - chopped 3 carrots - chopped 1 cup chickpeas (prepare per package) 1 cup green lentils (prepare per package) 2 garlic cloves - minced ½ cup pasta 1 tomato paste 8 cup stock 2 fresh coriander - finely chopped 2 fresh parsley - finely chopped 1-2 cup spinach - coarsely chopped 1 tsp turmeric ½ tsp cinnamon - ground ½ tsp ginger - ground

½ tsp paprika ½ tsp cumin - ground 1 tsp coriander - ground 1 tsp salt 1 tsp freshly ground black pepper

Directions Heat oil in a large pot on medium heat. Saute onion, celery and garlic until translucent. Add beef, turmeric, cinnamon, ginger, paprika, cumin and coriander to pot and stir to toast the spices and brown the beef for approximately 2-3 mins. Pour in stock, carrots, chickpeas, lentils and tomato paste and stir well. Bring to a boil then reduce heat to low and simmer for 20-30 mins. Add the pasta and let cook 8-10 mins. Soup will thicken. Add salt and pepper. Finely chop the fresh parsley and cilantro. Save a bit for garnish. Roughly chop a handful of spinach and add to pot with the herbs. Once spinach has wilted the soup is ready to be served.

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Soup, Salad, Vegetable

Vegetable Medley Tian Soup, Salad, Vegetable

Submitted by Rebecca Banks – City of Irving

Prep time: 5-10 minutes, Cook time: 55 minutes, Serves 4-6 people

Ingredients 1 medium baking potatoe 1 ½ tsp g arlic powder or 1 tsp of minced garlic 1 yellow onion 2 medium roma tomatoes 1 medium yellow squash (2 small squash) 1 medium zucchini (2 small zucchini)

2 tsp Italian seasoning 1 tsp salt 1 tsp black pPepper 1 Tbl olive oil 1 cup Italian cheese blend

Directions Wash vegetables. Thinly slice potatoe, squash, zucchini and tomatoes. Chop onion into small pieces. Preheat oven to 400°F. Use a pan and sauté chopped onions and garlic on the stove for 5-7 minutes, or until fragrant. Using a small round pan spread the onion and garlic mixture evenly at the bottom. Then Arrange the thinly sliced vegetables standing up in a circle around the pan, alternate them as you go. Continue layering until you have filled in the middle. Make sure there are no open spaces. Drizzle 1 TB olive oil on the top and sprinkle Italian seasoning, salt and pepper for taste. Cover with aluminum foil and bake for 30 minutes. Remove foil and sprinkle Italian cheese mixture on the top. Bake uncovered for an additional 15 minutes or until cheese is golden brown.

Optional: Consider adding or substituting egg plant for the dish

Soup, Salad, Vegetable

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Swiss Potatoe Soup Soup, Salad, Vegetable

Submitted by Tammy Hanson, City of Irving

Ingredients 1 package sausage 2 Tbl butter 1/4 cup chopped onion 2 cups diced potatoes 1 cup boiling water 1 tsp salt 1 pinch Marjoram 3 cubes chicken bouillon 2 Tbl flour

3 cups milk 1 Tbl parsley 1 cup shredded cheese

Directions Cook sausage. Drain. Set aside. Melt butter, add chopped onion, add potatoes, water, salt, Marjoram and bouillon cubes. Cover, simmer until potatoes are tender. Add sausage.

Blend flour and a little milk. Gradually stir into potatoe mixture with remaining milk. Cook over medium heat until thick. Stir in parsley. Put in a bowl and top with cheese.

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Soup, Salad, Vegetable

Green Enchilada Chicken Soup Soup, Salad, Vegetable

Submitted by Ann Craft – Sherwood Forest Neighborhood Association

Ingredients 2.5 lbs boneless, skinless chicken breasts or thighs 28 oz can green enchilada sauce 24 oz chicken broth 1 cup half and half or heavy cream

2 cup Monterey jack cheese 4 oz cream cheese, cubed at room temperature (or softened) 4 oz green salsa (salsa verde) salt and pepper to taste

Directions In a 6-quart slow cooker add chicken breast or thighs, green enchilada sauce, and chicken broth. Cook on Low 6 to 8 hours. Remove chicken and shred. Add shredded chicken, jack cheese, cream cheese, half and half, and green salsa to slow cooker. Turn crockpot to warm and stir until cheeses are melted. Add hot sauce or additional salsa to taste. Serve and enjoy!

Delicious topped with avocado, cilantro, green onion, and sour cream.

Instant Pot Instructions: Cook your chicken on high pressure with 1 cup of broth for 8 minutes. Do a quick release after 10 minutes. Remove chicken and shred. Set pot to saute medium, and add remaining broth, shredded chicken, green enchilada sauce, salsa, and heat until warm. Add cheese and remaining ingredients. Stir until cheese is melted. Season with salt and pepper if needed.

Stovetop Instructions: In a large stockpot, add chicken and broth. Simmer until chicken is done and can easily be pulled apart. Remove chicken and shred. Add shredded chicken, enchilada sauce, half and half, jack cheese, cream cheese, and green salsa to the pot. Stir and heat soup until it is warm and the cheese is melted. Season with salt and pepper if needed. Serve with additional green salsa, hot sauce, and sour cream on the side. Make sure your cream cheese is at room temperature before adding to soup. To add spice use additional green salsa or a green chili hot sauce.

Soup, Salad, Vegetable

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Easy Peach Cobbler Submitted by Mary Beth Higbie – Northwest Place Neighborhood Association

Desserts

Ingredients 1/2 cup butter 2 cups sugar (save 1 cup aside) 1 cup flour 1 1/2 tsp baking powder 3/4 cup milk 1 large can of peaches - sliced 1 tbs cinnamon

Directions Melt 1/2 cup of butter in 13 x 9 pan. Sift together sugar, flour and baking together. Stir in 3/4 cup of milk. Pour mixture over butter BUT DO NOT STIR. Pour peaches over batter. DO NOT STIR. Sprinkle saved sugar and cinnamon over all. DO NOT STIR. Bake at 350 degrees for 4550 minutes.

Desserts

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Heritage House Lemon Balls Submitted by The Heritage Society

Desserts

Ingredients 1 12 oz. package vanilla wafers, crushed 1 cup ground almonds 2 cups confectioners’ sugar 1/2 cup frozen lemonade concentrate, thawed 1/2 cup melted butter

Directions Stir all ingredients until well blended. Let stand 5 minutes then form into balls (tablespoon).

Roll in flaked coconut. For better flavor store a few days before serving in refrigerator or they may be frozen. It makes 4 dozen.

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Desserts

Apricot Tar tlets Submitted by The Heritage Society

Desserts

Ingredients Pastry: 1 cup butter or margarine 6 oz. cream cheese 2 cups flour Filling: 8 oz. dried apricots 1 cup sugar

Directions Pastry: Let butter or margarine soften in mixing bowl for one hour. Add cream cheese and blend with fork until smooth and creamy. Add flour in fourths, blending after each addition.

Work into smooth blended dough. Pinch off piece of dough, shape into a ball about 1 to ¼ “diameter and put in miniature tins. Press against bottom and sides and prick with fork. Bake at 400 degrees for 15-18 minutes. The recipe makes 4 dozen (8 dozen in tiny muffin tins).

Filling: Quarter apricots and cover with water. Simmer until tender (30 minutes). Don’t boil dry.

Drain water, add sugar, and simmer while stirring constantly until thickened (5 minutes). Cool and spoon into baked pastry shells. Add a tiny dollop of whipped cream just before serving.

Desserts

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Flourless Peanut Butter Chocolate Chip Cookies Submitted by Lynda McCallum – Northwest Place Neighborhood Association

Ingredients

Desserts

1 cup firmly packed brown sugar 1 cup chunky peanut butter 1 large egg 1 tsp baking soda 1/2 tsp vanilla 1 cup milk chocolate morsels

Directions Stir together the first 5 ingredients in a medium bowl, using a wooden spoon. Stir in Chocolate morsels. Drop cookie dough by rounded tablespoonfuls onto a parchment paper lined baking sheet. Bake at 350 for 12 minutes or until puffed and golden. Cookies will be soft in the center.

Cool cookies on baking sheet five minutes. Remove to a wire rack.

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Desserts

Ice Cream Dessert Submitted by Lynda McCallum – Northwest Place Neighborhood Association

Desserts

Ingredients 1 package Pecan Almond Sandie cookies ½ gallon of ice cream 1 jar Caramel Crème (sundae topping)

Directions Butter or spray 9x13x2 pan or dish. Crush cookies - in a gallon-size Baggie makes it easy.

Line bottom of pan or dish with ½ of the cookie crumbs. Cut and place softened ice cream in pan. Drizzle crème over top. Top with remaining crumbs. Place in freezer at least an hour. Cut in squares. Optional: Top with whipped cream and cherry. (Chocolate lovers can use chocolate cookies and sundae topping.)

Desserts

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Pumpkin Bread Submitted by Lynda McCallum – Northwest Place Neighborhood Association This recipe comes from my mother-in-law, Frances McCallum, by way of her mother, Mary Blanche Coffman Smith, and Mary B’s sister, Georgia. Mary B came to TX from her home in Jefferson City MO by covered wagon in 1911. Her sister Georgia lived in Jefferson City as well. Georgia was blind in older age, and was an avid baseball fan, listening to all the games on radio. (What strikes me about these old recipes is that the ingredients were things they would have “on hand” not have to run to grocery to purchase.)

Desserts

Ingredients and Directions 1-1/2 cu sugar ½ cu corn oil 2 eggs, beaten 1 cu pumpkin (Mix sugar, oil, and egg. Add pumpkin.)

1-3/4 cu flour ½ tsp baking powder 1 tsp soda 1 tsp salt ¼ tsp cloves 1 tsp cinnamon ½ tsp nutmeg ½ tsp allspice Add in dry ingredients to above mixture.

Mix well with fork.

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Desserts

1/3 cu water ½ cu chopped nuts ½ cu raisins Add to above mixture. Pour into greased, floured loaf pan(s), bake at 350 @ for 50 to 60 minutes when toothpick comes out clean. In #303 cans, grease & flour, pour one half full, bake about 45 min.

Rolo-Pecan Treats Submitted by Lynda McCallum – Northwest Place Neighborhood Association

Desserts

Ingredients Rolo candies Pecans or Walnuts

Directions Unwrap Hershey’s Rolo candies and place on a foil-lined cookie sheet. Heat in a 325 degree oven for approximately 2-1/2 minutes; just long enough to soften the candies. (You do not want them to melt. Watch closely for a shiny glazed look.) Remove from the oven and press a pecan or walnut half into each Rolo. Refrigerate for a few minutes for candies to harden again. *You can also soften these in microwave on a low power level setting of 30 for 20 to 30 seconds – on a paper plate lined with waxed paper.

Desserts

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Symphony Bar Brownies Submitted by Lynda McCallum – Northwest Place Neighborhood Association

Ingredients

Desserts

1 Duncan Hines regular brownie mix 3 8oz symphony candy bars (almond and toffee bits)

Directions Mix brownie mix with cake-like instructions choice on back of box. Pour about half of mixture into 9 x 13 greased pan. Put 3 candy bars on top of this layer. The 3 candy bars will almost cover the batter. Add remaining brownie mixture as top layer. Bake according to brownie directions (350 degrees for 30-40 minutes until edges look done and pull away from sides of pan). Needs to set overnight or be refrigerated for an hour or more in order to cut and remove easily.

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Desserts

Candied Pecans Submitted by Rebecca Banks – City of Irving

Prep time 10 minutes, Cook time: 40 minutes, Yields 6 cups

Desserts

Ingredients ½ cup granulated white sugar ½ cup lite brown sugar 1 Tbl ground cinnamon 1 tsp fine Sea Salt 1/8 tsp g round cayenne (adds a hint of heat with the sugar) 3-3 ½ cups raw pecan halves (12oz) 1 egg wWhite, briefly whisked

Directions Preheat oven to 300°F. Line a large baking sheet with parchment paper. In a small bowl, mix cinnamon, granulated and brown sugars, salt, cayenne until it is evenly combined. In a separate large bowl, mix the pecans and the whisked egg white. Then add in the small bowl mixture and toss until pecans are evenly coated. Spread the pecans in a single layer on the baking sheet. Bake for about 20 minutes, then give them a brief stir. Bake for an additional 20 minutes, or until the pecans are fragrant and the sugar coating is cooked. (The sugar coating will harden once the pan is removed from the oven). Remove the pan from the oven and place on wire cooling rack. Let the pecans cool to room temperature. Optional: Use pecans in trail mix, on top of casseroles or ice cream. Consider using other types of nuts like peanuts or walnuts instead of pecans.

Desserts

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Oatmeal Power Cookies Submitted by S. Nelson

Ingredients

Desserts

Liquid Ingredients: 1 cup of unsweetened applesauce 1 egg 1 tsp of vanilla Dry Ingredients: 1 cup of plain oatmeal 1/4 cup protein powder (Like Livfit Organic Plant Protein) 1/8 cup Hersey’s unsweetened chocolate 1/4 cup golden raisins

1/4 cup walnuts 1 tbsp cinnamon 1/4 tsp salt 1 tsp black pepper (for a bit of a kick! And, sometimes I add some instant coffee for a bit of a mocha flavor.)

Directions Start with your liquid ingredients and then add the dry ingredients or else the dry ingredients won’t mix as well. Mix everything together adding a little more applesauce if the mixture is too dry. (I prefer a Pyrex glass bowl to see how well it’s mixed.)

Drop by big spoonfuls onto a greased cookie sheet or use parchment paper. Bake 15 minutes at 350 degrees, but keep an eye on them the last 5 minutes. Enjoy!

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Desserts

Peanut Brittle Submitted by Teddie Story

Desserts

Ingredients 2 cups light corn syrup 2 cups sugar 1/2 cup water 4 Tbl corn oil margarine 3 cups salted peanuts 2 tsp baking soda

Directions Grease baking sheet. In heavy 3-quart saucepan stir together corn syrup, sugar, water and margarine. Cook over medium heat, stirring constantly, until sugar is dissolved and mixture comes to a boil. Continue cooking without stirring until temperature reaches 280 degrees on a candy thermometer. Gradually stir in peanuts. Continue cooking, stirring frequently, until temperature reaches 300 degrees. Remove from heat. Stir in baking soda. Immediately pour mixture onto baking sheet. Spread mixture evenly to edges with greased spatula. Cool. Break into pieces. Makes about 3 pounds.

Instead of spreading candy onto baking sheet, spread a piece of foil about 16 inches long on a hard table. Pour candy onto foil and let dry. in about 1 1/2 hours, candy will break when lifting it off foil.

Desserts

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Heathly Homemade Oreo Cookies Submitted by Prathiba Chokkanadan

Ingredients

Desserts

1 cup whole wheat flour 1/4 cup cocoa powder 1/4 cup + 1 Tbl melted butter 3-4 Tbl milk 1 tsp vanilla essence 1/2 cup cane sugar (powdered) Pinch of salt 1 tsp baking powder

1/4 tsp baking soda For the cream: 3 Tbl butter Few drops vanilla essence 1/2 cane sugar

Directions Combine all the dry ingredients and keep aside. Mix all wet ingredients and gradually add to the dry ingredients and knead to make a soft dough. Refrigerate it for a minimum of 20 mins.

Roll it out by spreading the dough between two parchment papers and cut out circles. Line the greased trays and place the shaped cookie dough leaving some gap for them to expand.

Preheat oven for 350F. Bake for 12 to 14 mins ( varies from oven to oven).

Meanwhile prepare the cream by beating the butter (at room temperature) and add sugar and vanilla essence. To make the process quick, use an electric hand blender and cream has to be thick. Once the cookies are done, cool them and place some cream in between them and make a sandwich and enjoy your creamed cookies, the homemade oreo cookies.

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Desserts

Tea Cakes Submitted by Toni Graham I find that this recipe, with the 2-inch cookie cutter, makes about 85 cookies.

2 eggs 2 cups sugar 1 cup butter, softened 1/2 tsp baking soda 1 cup buttermilk 1 tsp vanilla

6-7 cups flour 1 tsp baking powder red tinted sugar (or any color) Parchment paper for lining cookie sheets 2-inch, round cookie cutter

Desserts

Ingredients

Directions Preheat oven to 400. Get the eggs out of refrigerator to let them warm up a little. Soften the butter in microwave (30% power for 1 min, 15 seconds, or so). Beat eggs, sugar, and softened butter in a large bowl. I use a wooden spoon for this. Dissolve baking soda in buttermilk, briefly stirring to dissolve. Add vanilla. Put baking powder in your first cup of flour. Add flour until a stiff dough forms (for me, this is usually about 6 1/2 c flour). Lightly flour your counter, and rolling pin, roll out cookie dough a little at a time. You want the cookies fairly thick, but not too thick. I use a 2� cutter, but you can use a slightly larger cutter if you prefer. Place cookies on parchment-paper-lined cookie sheets. Sprinkle cookies with the tinted sugar - I use red tinted sugar at Christmas. Press sugar lightly into the tops of the cookies. Bake at 400 for about 7 minutes. You do not want the cookies to brown, but a slight golden brown around the edges is fine. Remove to a cooling rack.

Desserts

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Breakfast Casserole Submitted by Emma Petty – Barton Estates Neighborhood Association

Ingredients Optional 1 cup chopped green onions

Casserole

1 cup d iced PRECOOKED meat, such as ham, sausage, bacon, smoked sausage, etc.

2 cups frozen

tater tots or O’Brien potatoes (I prefer the O’Brien) 2 cups grated cheddar cheese 1 can G rands biscuits cut in 1/4th (don’t substitute, use the best) 1 dozen eggs

Directions In a large bowl, beat eggs and add all other other items, stir well. Pour into the prepared bundt pan and cook 40 minutes. Serve with toast and a side of salsa. This will feed 10 people or 8 really hungry ones.

Casserole

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Working Person’s Quick and Easy Casserole Submitted by Emma Petty – Barton Estates Neighborhood Association

Ingredients 1 lb good quality ground beef 1 can Ranch Style Beans 1 pkg. Knorr’s Spanish Rice Mix 1 can Rotel Tomatoes Optional - Grated Cheddar Cheese

Casserole

Directions Preheat oven to 350 – Prepare Spanish Rice and set aside. Brown meat and drain if necessary.

Combine all ingredients, place in casserole and cook for 30-35 minutes, stirring occasionally, or until it is bubbly. Remove from oven and top with cheese if desired. Serve with a tossed salad and garlic toast This is easy to double, triple etc. for larger groups.

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Casserole

Small Tea Sandwiches Submitted by The Heritage Society

This amount makes enough spread for about 80 small sandwiches.

Ingredients 2 8 oz. packages cream cheese 4 Tbl mayonnaise 1 6 oz. dried beef 2 Tbl sweet pickle relish 2 tsp chopped green onions

Directions Soften cream cheese and blend in mayonnaise (more if needed for spreading consistency).

Add finely minced dried beef, onions and relish.

Sandwich 32

Sandwich

Tuna Salad Sandwiches Submitted by The Heritage Society

Ingredients 1 cup celery, finely chopped 2 cups onions, finely grated 2 tablespoons capers 4 cups mayonnaise 1 teaspoon mustard 1 – 6-1/2 oz. can tuna 1 cup pecans, finely ground

Salt and Pepper to taste

Directions

Sandwich

Combine all ingredients. Spread onto bread and cut anyway that you fancy.

Sandwich

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Pepper-Nut Sandwiches Submitted by Lynda McCallum – Northwest Place Neighborhood Association

Ingredients 8 oz cream cheese, softened 1/2 cup sour cream 1/4 cup mayo or Miracle Whip 1 medium bell pepper, finely chopped 1/2 cup green onion, finely chopped 1 cup pecans, finely chopped

Directions Mix first 3, add remaining ingredients.

Sandwich 34

Sandwich

Dinnner

Sweet and Sour Sausage Balls Submitted by Kerri Miene

Ingredients 1 lb bulk sausage 3/4 cup ketchup 2 TB brown sugar 2 tsp. soy sauce 2 tsp. lemon juice 1/2 cup pineapple chunks (if desired) 1/3 cup water Rice

Directions Form 1� bulk sausage into balls. Brown and drain. Pour out fat. Put balls back in pan with other ingredients. Cover and simmer 10 minutes. Serve over cooked rice.

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Dinner

Dinner

Easy Cashew Chicken Submitted by Tammy Hanson - City of Irving

Ingredients 6 raw chicken thighs (boneless, skinless) 4 Tbl coconut oil (for cooking) 1/2 cup raw cashews 1 medium green bell pepper 1 tsp ground ginger 2 Tbl rice wine vinegar 3 Tbl liquid aminos

1 Tbl chili garlic sauce 2 Tbl minced garlic 2 Tbl sesame oil 2 Tbl sesame seeds 2 Tbl green onions 1/2 medium white onion Salt and pepper

Directions Heat pan over low heat and toast cashews for 8 minutes or until lightly brown. Dice chicken into 1 inch chunks. Cut onion and pepper into large chunks. Increase heat to high and add coconum oil in pan. Add chicken and cook for about 5-8 minutes (fully cooked). Add pepper, onions, garlic, chili garlic sauce and seasonings. Cook on high for 2-3 minutes. Add liquid aminos, rice wine vinegar and cashews. Cook on high and allow the liquid to reduce down until it is a sticky consistency. Serve in a bowl and top with sesame seeds. Can also serve with rice.

Dinner

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Dinnner

Musakhan (Sumac Chicken on Flat Bread) Submitted by Jumana Alkhatib

Ingredients 1 tsp ground allspice 1/2 tsp ground cardamom 1/2 tsp ground cumin 4 Tbl sumac, plus more for sprinkling 4 whole chicken legs (thigh and drumstick; about 2½ lb. total) Kosher salt

Black pepper 1 cup Extra-virgin olive oil 3-5 medium white onions, coarsely chopped 1/4 cup pine nuts or slivered almonds Taboon bread (or Turkish or Indian flatbreads for serving)

Directions Preheat oven to 425°. Place chicken in a large mixing bowl with 2 tablespoons of the oil, cumin, sumac, allspice, 1 teaspoon of salt and a good grind of black pepper. Mix well to combine, then spread on a parchment-lined baking tray. Roast until the chicken is cooked through. This will take about 30- 45 minutes. Remove from oven and set aside. Don’t discard any juices which have collected in the tray. Meanwhile, put 2 tablespoons of oil into a large sauté pan, and place on a medium heat. Add the pine nuts and cook for about 2-3 minutes, stirring constantly, until the nuts are golden brown. Transfer to a bowl lined with kitchen paper (leaving the oil behind in the pan) and set aside. Add the remaining of the oil to the pan, along with the onions and ¾ teaspoon of salt. Return to a medium heat for about 15 minutes, stirring from time to time, until the onions are completely soft and pale golden but not caramelised. Add 2 tablespoons of sumac, the remaining 2 teaspoons of cumin and a grind of black pepper and mix through, until the onions are completely coated. Remove from heat and set aside. When ready to assemble the dish, set oven to a grill setting and slice or tear the bread into quarters or sixths. Place them under the grill for about 2–3 minutes, to crisp up, then arrange them on a large platter. Top the bread with half the onions, followed by all the chicken and any chicken juices left in the tray. Either keep each piece of chicken as it is or else roughly shred it as you plate up, into two or three large chunks. Spoon the remaining onions over the top and sprinkle with the pine nuts and a final drizzle of olive oil. Serve at once, with yoghurt and a wedge of lemon alongside.

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Dinner