Harissa Chicken with Hummus, Tabbouleh and Tzatziki Sauce

This week--and I do mean all week--I've been craving the flavors of the Middle East. Mint, cumin, olive oil and lemon juice. To satisfy this yen, I've been busy with homemade versions of some of my favorite foods, hummus, tabbouleh and Harissa chicken with cool, yummy tzatziki sauce for dipping. Just typing this makes my mouth water!

As with all cooking, use the freshest organic ingredients you can find for better taste and optimum health.



Harissa Chicken

1 1/2 pounds boneless, skinless chicken breasts and thighs
5 TBS good quality extra virgin olive oil
1 TBS dry Harissa seasoning
1 tsp Himalayan pink salt

Combine all ingredients in a gallon-sized plastic zipper bag. Massage mixture into chicken until it is well coated.

Bake on a cookie sheet (with sides) at 375 degrees for 20 minutes, or until thickest portion of meat is no longer pink inside.

May be served hot or cold.

Tabbouleh

1 cup Bulgar wheat (also called couscous), presoaked for 30 minutes in 2 cups boiling water

3 tomatoes, diced

2 English cucumbers, peeled, seeded and diced

4 cloves garlic, minced

1 cup Italian flat leaf parsley, chopped

1/3 cup mint leaves, chopped

1/2 cup fresh lemon juice

2/3 cup good quality extra virgin olive oil

Combine all ingredients and allow to marinate 2 hours, or overnight, to allow flavors to properly marry.

Hummus

1 large can chickpeas (also called Garbanzo beans), drained and rinsed

4 cloves garlic, minced

4 TBS fresh lemon juice

3 TBS tahini

1 tsp smoked Celtic salt

1 tsp cayenne pepper

2 TBS good quality extra virgin olive oil

Combine all ingredients in food processor, or using an immersion blender, process until very smooth. Add more EVOO or lemon juice as needed to achieve desired consistency.


Tzatziki Sauce

2 cups of good quality, plain Greek yogurt
2 English cucumbers, peeled and diced
1 TBS fresh dill weed, minced
3 cloves garlic, minced
2 TBS fresh lemon juice
2 TBS good quality Extra Virgin Olive Oil
2 TBS white onion, minced

Combine all ingredients and allow to marinate in the refrigerator overnight.

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Smothered Meatballs and Mushroom Gravy

Here's another Southern delicacy, homemade meatballs slowly smother cooked in a rich mushroom-laden gravy. It's so delicious, a friend recently visiting while it was being made, immediately went to the store to get what she needed to make it!

Remember to use the best quality mushrooms you can find. I recommend baby 'bellas for their delicious, rich flavor.

Smothered Meatballs and Mushroom Gravy

Meatballs:
1 pound lean ground meat (either beef, turkey or chicken will do nicely)
1 egg
3 TBS milk (I use soy)
1/4 cup Italian seasoned breadcrumbs
2 cloves garlic, minced
2 TBS yellow onion, chopped
1 TBS Worcestershire sauce
1/2 tsp Tabasco sauce ( I use regular flavor, but the garlic would do well here, too)
1/2 tsp Paul Prudhomme's Meat Magic Seasoning
salt and pepper to taste

Gravy:
4 TBS Extra virgin olive oil
1 medium yellow onion, chopped
1 package baby 'bella mushrooms, sliced
1 large Portabella mushroom, diced
2 cans cream of mushroom soup, plus one can of warm water
2 TBS Worcestershire sauce
2 TBS Dry Sherry (NOT cooking sherry, the real thing)
freshly ground black pepper to finish

Combine all ingredients for the meatballs in a large bowl. Let marinate 30 minutes to 2 hours in the refrigerator.

In a large skillet, heat the EVOO over medium heat. Form meatballs by hand, or with an ice cream scoop as you prefer. Fry in EVOO until well browned on all sides. Remove from pan.

In oil and meatballs drippings, saute the onion and mushrooms until tender. Add soup, water, Worcestershire and dry sherry to the skillet, mixing well. Return meatballs to pan, stirring to cover them with gravy mixture. Cover, reducing heat to low. Cook at least 1-2 hours, adding water as needing to keep gravy from becoming thick enough to scorch.

Finish with freshly ground black pepper or pepper melange. Serve over rice or mashed potatoes. This pairs well with green veggies such as roasted Brussels sprouts or braised broccoli.

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Texas Caviar

This is one of those recipes that is ubiquitous down home in Texas and Louisiana. It's all about the black-eyed peas ( and I don't mean the musical group, even though they seriously rock). In the winter we eat Hoppin' John. In the summer, it's this--Texas Caviar.

To turn it into more of a main dish meal, I add those lovely little bocconcini--fresh mozzarella balls. If you can't find those, simply cut string cheese sticks into bite-sized pieces. The new Tomato-Basil flavor is especially good with this.

Texas Caviar

1 16oz package frozen black-eyed peas (you can substitute fresh, or canned that you rinse thoroughly)
3 Roma tomatoes, chopped
1 medium red onion, diced
2 cloves garlic, minced
2 scallions ( green onions), sliced
10-12 pimento-stuffed green olives, sliced
3 TBS flat leaf Italian parsley, chopped
1 TBS grated Parmesan cheese
1/4 cup good quality extra virgin olive oil
4 TBS garlic red wine vinegar
salt and freshly ground pepper to taste

Prepare peas according to package directions. Drain and rinse in cold water until completely cool. Add remaining ingredients, mixing thoroughly. Refrigerate at least 2 hours before serving, but preferably overnight.

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New look for an old blog

Hello again, Faithful Readers and my fellow Caffeinated Feline Enthusiasts.

Just a bit of an update. "The Pedantic Bohemian's Pantry" blog is now "Cats, Coffee &."

Since the Facebook page seems to be taking off, I thought it would be nice to add a blog to share my own recipes. They'll be a more rounded mixture of Paleo, gluten-free, desserts, and a few vegetarian/vegan ones as well.

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Thanksgiving Pumpkin Yeast Bread

THANKSGIVING PUMPKIN YEAST BREAD

This yummy, vegan and gluten free bread is so good, it may just start a new tradition at your house!

1 cup plain soy or almond milk, room temperature

1 cup baked fresh pumpkin, mashed

1 cup EACH Amaranth flour, brown rice flour, almond flour/meal, ground flax meal

1 cup walnuts, chopped

1 cup raisins, soaked in rum overnight and drained

2 tablespoons pumpkin pie spice

2 tablespoons walnut oil

2 teaspoons salt

1 package bread machine active dry yeast

In bread machine pan, combine milk and yeast, allowing to rest for 20 minutes. Add pumpkin, flours, oil, and salt, selecting Whole Wheat and Medium color loaf. Process as normal, adding raisins and walnuts when the bread machine signals for them.

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