Some Good Food by Sina Mizrahi

some good food BY SINA MIZRAHI

Tabbouleh with Pom Seeds

This Lebanese salad is lemony (love), herb-packed (love more), and dotted with fine bulgur for heft and chew. It’s fresh and crisp and most of the work is chopping the vegetables finely. Fine bulgur, also called j’rish, drinks up liquid, so it’s a no-cook situation. You can substitute with cooked grains or even cauliflower rice, if needed. I add pomegranate arils for a burst of fruity tang.

Ingredients

» ½ cup fine bulgur, rinsed » 1 cup boiling water » 2 ripe tomatoes, finely diced » 2 Persian cucumbers, finely diced » 1 bell pepper, finely diced » ½ red onion, finely diced » 1 jalapeño pepper, finely diced (optional) » 2 cups parsley leaves, finely chopped » ¼ cup loosely packed mint leaves, finely chopped » 2 Tbsp extra virgin olive oil » 2 Tbsp lemon juice » 1 tsp sea salt » ½ tsp coarse black pepper » ¼ cup pomegranate arils

Preparation

Place bulgur into a medium bowl. Pour in boiling water; cover. Set aside to allow bulgur to absorb moisture and plump up, 30 minutes.

Add remaining ingredients. Toss to combine. Taste; adjust seasoning.

Recipes reproduced from Good Food by Sina Mizrahi with permission from the copyright holders ArtScroll/Mesorah Publications, LTD.

Pretzel Chicken Strips with Jalapeño Honey

Serves 4-6 I felt quite ingenious when, ten years ago, I ran out of breadcrumbs and crushed the pretzels my toddler left over from his lunch to coat chicken strips. It made for a delicious coating and I patted myself on the shoulder for that clever move. I did not know it was already a thing; regardless, in my nest it was revolutionary. I upgraded it with a stroke of hot jalapeño honey (it’s barely spicy) and a dipping sauce. It is now complete. And my kids (and I) love it.

Ingredients

Chicken » 2 cups salted pretzels » 1 egg, beaten » ½ tsp granulated garlic » ½ tsp granulated onion » ¼ tsp sea salt » ¼ tsp black pepper » 1¼ lb. chicken breast, cut into » ½-inch strips Jalapeño Honey 1/3 cup honey ½ jalapeño pepper, sliced Dijon Dip » ½ cup mayonnaise » 2 Tbsp Dijon mustard » 1 Tbsp Jalapeño Honey

Preparation

Preheat oven to 450°F. Place a wire rack over a rimmed baking sheet.

In the bowl of a food processor, pulse pretzels until coarsely crushed, but some larger pieces remain; transfer to a shallow dish. In a large bowl, combine egg, granulated garlic, granulated onion, salt, and pepper. Add chicken; stir to coat.

Dredge chicken in pretzel crumbs; transfer to wire rack. Generously coat with cooking spray; bake until golden and the edges are crisp, 12 minutes. Flip, spray with more oil, and bake for another 10-12 minutes.

Prepare the Jalapeño Honey: In a saucepan, heat honey and jalapeño over medium-low heat until it reaches a light simmer. Remove from heat; steep for 5-7 minutes. Optional: Strain through a sieve to remove jalapeño and seeds.

Prepare the Dijon dip: Combine mayonnaise, mustard, and Jalapeño Honey in a small bowl.

To serve: Transfer chicken to a serving platter; brush Jalapeño Honey on both sides. Serve with Dijon dip.

Tip: Line the baking sheet with foil for easier cleanup.

Date Roll Cookies

Makes 40 cookies These cookies are perfect, and I don’t say that lightly. They are a bakery staple I grew up with but only love the homemade version. The tender shortbread-ish crust wraps around sweet, sticky date paste in a union that even chocolate can’t improve. Make them plain first. After that (because there will be repeats), load them with halva, nuts, marzipan, chocolate chips; they handle it all. The powdered sugar dusts them beautifully, like a fresh blanket of snow. One batch makes plenty, so share the love.

Ingredients

» 6 cups (750 g) sifted allpurpose flour » 2 tsp (10 g) baking powder » ½ cup (100 g) sugar » 2 tsp (10 g) vanilla sugar » ¼ tsp (2 g) fine sea salt » 1 cup orange juice » 1 egg white » 1 cup neutral oil » ½ cup (100 g) solid coconut oil, cut into chunks » 15 oz (450 g) date spread » Powdered sugar, for dusting

Preparation

Preheat oven to 350°F. Line 2 baking sheets with parchment paper.

In a medium bowl, whisk together flour, baking powder, sugar, vanilla sugar, and salt. Add orange juice, egg white, oil and solid coconut oil; knead until a smooth dough forms. You can also use a stand mixer with the paddle attachment on medium speed. Shape dough into a ball; cover and refrigerate 20 minutes.

Divide dough into 4. On a lightly floured surface, working with one at a time, roll out into a 14x12-inch rectangle, smear with ¼ of the date spread and carefully roll lengthwise into a tight log. If the dough tears, pinch it back in place. With a sharp knife, slice into 1-inch pieces. Place cookies on the baking sheet, close together. Repeat with remaining dough, adding preferred toppings over the date spread before rolling (see Try This).

Bake until golden brown, 24-26 minutes. Remove from oven; allow to cool completely before dusting with powdered sugar. Transfer cookies to an airtight container; they will stay fresh for up to 5 days. Or double wrap in plastic wrap and freeze for up to 3 months.

Try This: Sprinkle chopped, roasted nuts (walnuts, hazelnuts, almonds, macadamia, etc.), ground coconut, marzipan, shredded halva, or chocolate chips over the date paste for extra flavor. You can use fruit jams, chocolate spread, or lotus or nut butters instead of the date paste. The possibilities are endless – have fun!

Note: If necessary, you can omit the egg white.