Arabian Wraps

I don't really know what to call this, so I made up that name.  The meat and veggies is definitely like the stuff we had in the Middle East, and it is in a pita so the name fits.  But if you think of a better name, please use it!

Arabian Wraps

Ingredients:
1 flank steak
1 T garam masala spice (can buy at Indian or Middle Eastern markets)
1 T garlic, minced
1/4 tsp chili powder
2 bell peppers, cut into 1" chunks
2 medium onions, cut in half and then quartered (so eighths?)
Pita bread or pita wraps (I prefer whole wheat)
Hummus
Plain yogurt or sour cream

Mix together the garam masala, garlic, and chili powder in a small bowl, then rub onto both sides of meat.  Thread cut up peppers and onions onto skewers.  Heat a grill over medium-high heat.  Grill meat and skewers for 6 minutes, rotating half-way.  Remove skewers.  Continue to cook meat over medium-low heat for an additional 6 minutes, rotating half-way.  Let meat sit for 5 minutes, then slice cross-grain and at an angle to create very thin slices.
On a pita or pita wrap, spread a thin layer of hummus.  Add some meat, grilled peppers and onions, and a dollop of sour cream or yogurt.  Wrap and eat!
Serves 6.

Hummus

So good.  So easy.  I think this recipe was originally from Barefoot Contessa.  I've been using it for years, and had many a Middle-Easterner raving about it.  You can find Tahina (or Sesame Paste) in the same aisle as the peanut butter.

 

Hummus

Ingredients:

2 cups (one can) chickpeas

1 ¼ teaspoons salt

4 small cloves garlic, minced

½ cup tahina (sesame seed butter)

Juice of 1 lemon

2 tablespoons liquid from the chickpeas (or water)

8 dashes pepper sauce (Tabasco) or 1/8 tsp cayenne pepper

Olive oil, for garnish

Paprika, for garnish

Instructions:

Place all ingredients in a food processor or blender.  Puree until smooth.  Taste for seasoning and add salt, liquid, or lemon juice as needed. 

Pour mixture into a serving dish.  Garnish with a swirl of olive oil and a sprinkling of paprika.  Makes about 2 cups.

Tacos

Tacos are a big deal in my family.  Growing up, taco night was always something to look forward to.  It was also the one time my dad did the cooking.  The taco tradition comes from my dad's side of the family, and even today if we are all getting together to visit, we'll have a taco party to celebrate.  It's great to have everyone in the kitchen, chopping tomatoes, shredding lettuce, frying shells, grating cheese.  This is how we do it.

Tacos

Ingredients:
1 lb ground beef
1 packet taco seasoning mix (I use McCormick's)
1 package small corn tortillas (however many you want to eat--this recipe makes enough for about 15 tacos)
1-2 cups vegetable or canola oil
2 tomatoes, diced
2 cups chopped lettuce
1/4 lb mild cheddar cheese, grated
Salsa, sour cream, guacamole, and other toppings as desired

In a large skillet, brown the ground beef.  Drain the fat, then mix in taco seasoning according to package directions.  Keep covered on low heat while you prepare the taco shells.
In a small frying pan pour enough oil so that it is about 1/4-1/2" deep.  Heat the oil over medium-high heat for about 3 minutes, or until you hear it beginning to pop.  Carefully put one tortilla in the oil.  Using two forks, turn it over quickly, then fold it in half.  Let it sit cooking in the oil until desired hardness (I like mine chewy, which takes about 15 seconds, but if you like them hard leave it there for 30 seconds or more).  Flip it to the other side and let it cook the same amount of time.  Remove the folded shell from the pan and let drain, upside-down, on a plate that is covered with paper towels.  Repeat for the remaining tortillas.
To assemble taco, take one shell and add a small layer of meat inside.  Add layers of cheese, tomatoes, lettuce, and whatever other toppings you'd like.  Enjoy!

Serves 4-6.

Guacamole

The best guacamole I ever had was when we were on our honeymoon in Puerto Vallarta, Mexico. This is a close second in my opinion. Sometimes I add chopped tomatoes to it, though it's not pictured that way this time. Enjoy!

Guacamole

Ingredients:
2 perfectly ripe avocados
1 T minced garlic
1 T freshly-squeezed lime juice
1/8-1/4 tsp Kosher salt
A dash of Tabasco sauce or cayenne pepper
1 medium tomato, diced (optional)

Put all ingredients in a bowl. Mash with a fork until desired consistency (if you like it really smooth you can put it in a food processor). Serve with chips or on any Mexican food.

Poppy Seed Dressing

This is practically the only dressing I use. I love love love it. It's good on ANYTHING! Once you try it, you won't be able to give it up. Recipe originally from The All New Good Housekeeping Cookbook.

Poppy Seed Dressing

Ingredients:
1 cup vegetable oil
1/3 cup cider vinegar
1/2 cup sugar
1 T grated or very finely chopped onion
1 T poppy seeds
1 tsp dry mustard
1 tsp salt

In a food processor or blender, combine all ingredients. Process until smooth and thick. Transfer to a bowl or jar; cover and refrigerate. Makes about 2 cups. Keeps refrigerated for 1-2 months.

Celebration Salad

I don't really have a name for this salad, but it's the one I make whenever we're having people over to celebrate anything. So I decided to call it Celebration Salad! Of course, being a salad, you can add to or subtract ingredients at will and it will probably still be delicious. That's the great thing about salads. The key to making this fantastic is the dressing--once you taste it you won't be able to live without it!

Celebration Salad

Ingredients:
6 cups mixed greens
1 medium cucumber, quartered, and then cut cross-wise into 1/4"-thick triangles
1 tomato, chopped
1/2 red bell pepper, chopped
6 large strawberries, quartered
1/4 cup fresh or frozen blueberries (if using frozen, don't thaw first--they'll be easier to toss into the salad frozen)
1 avocado, peeled and cut into 1/2" pieces
2 T feta cheese, crumbled
1-2 T craisins
2 T sugared sliced almonds (I buy the "Almond Accents" brand, Butter Toffee flavor)
Poppy Seed dressing

Combine all in a large bowl. Serve with dressing on the side. Serves 8-10 as a side salad or 4 as a main dish.

Sloppy Joes

Every time I talk or even think about sloppy joes I think of Adam Sandler singing the Lunchlady Land song.  But don't let that stop you from making these!  This is an America's Test Kitchen recipe, so you know it's good.  And it's super fast--20 minutes from start to finish, and that includes chopping the onion.  Yum!

Sloppy Joes

Ingredients:
1 T oil
1 medium onion, chopped
1 clove garlic, minced
1/2 tsp chili powder
1 lb ground beef
1/4 tsp salt
1/8 tsp ground black pepper
1 tsp brown sugar
1 cup crushed tomatoes
1/2 cup ketchup
1 dash Tabasco sauce
6 sandwich buns

In a large skillet, heat the oil over medium-high heat.  Add the onion and stir-fry until softened and lightly browned, about 2 minutes.  Add the garlic and chili powder and cook about 30 seconds.  Turn heat to medium and add the ground beef, salt, and pepper.  Cook, stirring occasionally, until the meat has browned, about 3 minutes.  Add the tomatoes, ketchup, and Tabasco sauce, stirring well to combine.  Let simmer for about 4 minutes, until thickened slightly.  Put 1/2 cup of the meat sauce onto each bun.  Serve hot.
Serves 6.