RECIPE WED # 18: Samak bi Tahini...Fish with Tahini

Ok, so I am totally in love with tahini sauce, it is soooooooooo yummy... LOVE!!! 

So in my hunt for recipes to use it I ran across 3 recipe for fish all 3 very simple...don't you find the tastiest dishes contain 5 or less ingredients?

I think I will like them all, one is called TAGEN~  a dish consisting of grilled or baked white fish, smothered in creamy tahini paste/butter & chicken stock, the second is basically SAMAK bi TAHINI  translated fish with tahini- and it has olive oil in place of stock and fish is cooked in the tahini sauce in stead of a sauce splashed over top of it like in the tagen recipe & the 3rd is a twist on plain old tuna salad.

Going to include all not really sure which I will like more?? Leave a comment on which you have tried and what you liked/disliked about it, would love to hear your input!

First up:

 TAGEN:

• 2 Lbs grilled or oven baked firm white fish
• 1/2 cup of tahini 
• 1 onion diced & sautéed until fragrant and soft
• 1/2 cup of chicken broth. 
• EVOO
• Kosher salt, fresh cracked pepper corns, dill (dried or fresh)-chopped to taste
• Fresh Lemon

Coat fish in  EVOO and season w/ splash of lemon wedge & sprinkling of s,p, & dill bake or grill until forks easily flakes, don't over cook!

To make tagen, you’ll need to add 1/2 cup of tahini to 1/2 cup of chicken broth. Add this mixture to a hot pan with sautéed, diced onions and continue stirring until the sauce begins to boil. Add the sauce to a grilled fillet of white fish add a squeeze of lemon wedge for freshness and sprinkle of chopped dill and enjoy tagen.

SAMAK BI TAHINI:

• 2 lbs. fish{any firm white fish: tilapia, orange roughy, flounder, cod whatever is cheapest that day}
• 1/2 cups tahini
• 1/4 cup lemon juice
• 2 tablespoons warm water
• 1 large onion, sliced
• olive oil
• kosher salt 
• fresh cracked pepper corns
• fresh or dried dill to taste

Drizzle olive oil and season fish w/ kosher salt, fresh ground black pepper, and chopped fresh dill  and bake in baking pan at 350 degrees for about 12-14 minutes, or until fish flakes easily with fork.

Remove from oven and set aside.

In a medium bowl, combine tahini, olive oil and water. Mix until a sauce forms, adding more water and lemon juice as needed.

Spread sauce over fish and cover with onion slices.

Bake for 25 minutes at 325 degrees.

Serve immediately or place in refrigerator and serve cold. Serve fish with tahini with white rice and lemon wedges. 

Tuna Fish salad with Tahini Paste

• 1/4 to 1/2 cup tahini paste, depending on taste
• 1 6 oz. can of tuna, drained
• 1/4 yellow onion, chopped & sauteed
• 1/2 tomato, chopped
• dallop of real mayo
• kosher salt, fresh cracked pepper, dill to taste
• fresh lemons wedges
• lettuce, shredded or whole leaf, whatever is preferred

Chop vegetables & lemons, cook onions and set aside.

Open can of tuna, drain and flake in a medium bowl. Add vegetables and desired amount of tahini sauce & mayo. Mix well until all ingredients have combined squeeze a lemon wedge to two according to taste.

Serve tuna salad with tahini chilled or as is in a pita or on regular sandwich bread. It is also a great stand alone dish to toss with romaine for an entree salad. 

TEACH ME TUESDAY: Pita Tips

After making several batches of pitas 

from my master dough I have used 

these tips... 

AND made it a whole lot easier!!!!!

Imagine found here

I use my master dough to make pitas but  
will pinch off 2 portions-

I use 

Artisan Bread in 5 minuntes a Day 

"Bule" Master Dough

1. Roll out in a rope, and pinch off 10-12 small pieces. 
2. Place balls on floured surface. 
3. Let sit covered for 10 minutes. 
4. Preheat oven to 450 deg F- 
5. Make sure rack is at the very bottom of oven.  
6. Be sure to also preheat pizza stone.

• Roll out each ball of dough with a rolling pin into circles. Each should be about 5-6 inches across and 1/4 inch thick. 
• Once placed in oven add 1/2C water to broiler pan to create steam 
• Bake each circle for 4 minutes until the bread puffs up. 
• Turn over and bake for 2 minutes more.  
• Remove each pita with a spatula from the baking sheet and add additional pitas for baking. 
• Take spatula and gently push down puff. 
• After cooled, immediately place in storage bags.

Pita bread can be stored for up to a week in a pantry or bread box, and up to a month in the freezer. 

Be sure to use THICK freezer bags when storing in the freezer.

I even will wrap pitas in paper towels 

to prevent the ice crystals from forming 

on pitas and making them soggy. 

Menu for Oct 14-20, 2012

It has months since I have planned my menu a week at time, if you recall I had major abdominal surgery on July 11, 2012 stayed a week and then 2 weeks later had another 7 day say because  a dangerous massive infection. I was so sick I couldn't even deal with the meals, so my church and family brought meals over for the first 4-6 weeks. Thankfully I made enough food to stock the freezer &  I still have meals or at least the protein portions ready for cooking/assembly for a few more months.

I am back on the "wagon" 

with planning menus for the week, 

even with the expensive part of the meals in the freezer ready, we have been spending way too much on groceries. I found a 6lb can of tomato puree for $3.59 so I have bought as many cans as I can afford. 

I tried to make meals around those cans, and make interesting at the same time 

then fill in the rest with meals I have in the freezer along

 with veggies and starches I have found on sale. 

Basically 

I am splitting the can into 3rds this week, won't be as much left over sauce but much more economical. 

Breakfasts Choices:
Cereal,  Fruit, waffles, pancakes, toast w/jelly, Smoothies, French Toast,Yogurt, Ham& Cheese Omelets, English Muffins.

Lunch Options:
Grilled Cheese, Tomato Soup, Chicken Noodle Soup, Ham Monticrisco Sandwiches, Macaroni & Cheese, Chicken Nuggets, Carrots & Dippings, Yogurt, Applesauce, Cottage Cheese, Fruit, Mini English Muffin Pizzas, Left Overs, Buttered Noodles, Meat & Cheese Plate Munchies.

Snack Munchies:
Protein Bars, Smoothies, Yogurt, Trisket Crackers, Cheese Chunks, Hummus, Bunny Cheddar Crackers, Cottage Cheese, Fruit, Baby Carrots & Dippings, Meat & Cheese Plate,  Granola bars, Fiber & Fruit Bars

Supper:

Sunday:
Crock Pot Carnitas, Salsa Potatoes, & Corn

Monday:
Baked  Chicken Parm Chef John Sytle & Pasta w/mushroom marinara sauce side (Mozzarella, Pasta, ) & salad 

Patates sto Fourn

Greek Stuffed Chicken from this site

 Tuesday:

Greek Stuffed Chicken 

w/ Patates sto Fourno,  (basically Greek Roasted Potatoes, sounds more interesting in Greek doesn't it?) & Humus w/carrots

Wednesday:
Crock Pot Beef Goulash (Beef Roast, Tomato Puree, Beef Stock, Paprika ) w/ Egg Noodles & sweet corn niblets

Thursday:
Coconut Chix w./roasted potatoes, garlic, & onions, plus steamed broccoli

Mongolian Beef

Linked to Menu Mondays
& Homeaking

Friday:
Mongolian Beef & Broccoli w/Rice

Saturday:
Homemade Pizza (Make AB5M/D Master Dough for Dough & Chef John's Sauce- Use Sausage, Mushroom, Pepperoni) w/salad & roasted veggies ( frozen from CSA share zucchinis & squash)

RECIPE WED # 17: Romanian Grilled Minced Meat Rolls (MICI)

I love these, but since I did not grow up on the taste of them I have taken some liberties with the recipe and this is not as authentic as it once was, I will include the original recipe with my substitutions...

Ingredients:

• 2 pounds ground beef
• 8 ounces chopped suet (don't really have that lying around, so I added 1/2 gr pork)
• 1/4 teaspoon baking soda
• 1/2 teaspoon caraway seeds ground toasted cumin seeds (Not a fan of caraway seeds, so cumin is close in taste just smokier in flavor)
• 3 cloves garlic, minced
• salt and pepper to taste
• 1 teaspoon finely ground juniper berries
• 2 tablespoons plus 1/2 t water Gin  (juniper berries {jb}, are what makes gin, so I substitute berries and water for for Gin- I just know that jb would go to waste in my pantry- could also substitute rosemary spring or ground bay leaf)
• 3 tablespoons vegetable oil-(Used xtra virgin olive oil)
• 2 tablespoons beef broth stock

Directions

1. In a medium bowl, mix together the ground beef, suet (gr. pork), baking soda, caraway seeds (Cumin), garlic, salt, pepper and juniper berries , using your hands. Mix with your hands for about 15 minutes until mixed will get tough if over mix, adding a little bit of the water gin at a time. This part can be made a few hours ahead of time if you like, giving the flavors a chance to mellow.
2. Preheat a grill for high heat. With wet hands form the meat into rolls about 3 inches long and 1 inch thick. Brush lightly with oil.
3. Grill the meat for 5 to 10 minutes, basting frequently with a mixture of beef broth and any remaining oil, until well done.
4. I will pan fry or roast in 350 oven basting (every 10 min or so) until well done or if roasting will place in a foil tent with beef stock.

TEACH ME TUESDAYS: How I keep my WHITES, WHITER!!

AS you know, I have been making my own laundry detergent- liquid for nearly a year now:

• It has worked great, 
• Saved us money, 
• Helped us to make a smaller carbon footprints on the earth!! 

SUPER-DUPER-right?, only thing my whites have not been so "WHITE".... 

more like grey & dingy, so sad! 

I really don't want to use bleach, so I tried various whiteners, so far this formula I found has worked quite nicely!

DIY "Oxy-Cleaner" Soak for Whites

3 CUP Peroxide
2 & 1/2  CUP Water
2 & 1/2 CUP Baking Soda

1. I mixed this into an upcycled, LARGE, WIDE MOUTH, Pickle jar. 
2. Shake well & use  1/4-1/2 C on a HOT WATER setting& allow the water to fill up with laundry soap and clothes but stop before agitation begins.
3. Allow WHITE clothes to soak for 20-30 min
4. Continue with cycle and Wash clothes as usual

Another simple trick to whiten any white even those "stains" that clothe diapers get:
Hanging to Line DRY in the Bright Sun Shine will whiten any load!

 

RECIPE WED #16: Chicken Tortillas Soup

 Ingredients

• 1 onion, chopped
• 3 cloves garlic, minced
• 2 teaspoons chili powder
• 2 T Smoked Paprika
• 1 teaspoon dried oregano
• 1 (28 ounce) can tomato Puree
•  3 C chicken Stock
• 1/2 C Chili Pepper Brine
• 1 cup whole corn kernels, cooked
• 1 (15 ounce) can black beans, rinsed and drained
• 1/4 cup chopped fresh/dried cilantro
• 1 & 1/2 Lb boneless chicken breasts
• Squeeze of 1 Lime 

Garnish

• crushed tortilla chips
• quacamole
• shredded Monterey Jack cheese
• chopped green onions
• Sour Cream
• Chopped Fresh Cilantro

Directions

1. In a med bowl add corn, beans, cilantro, chili powder, smoked paprika, oregano, tomato puree, stock, lime juice and chiles brine stir to combine.
2. Into Crock pot add chicken breasts, onions, & garlic. 
3. Pour rest of ingredients over top
4. Cook on low for 4-6 hours
5. Cool to room temp and add to (2)- 1, Gallon Freezer Bags
6. Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, cheese, and chopped green onion.

Teach Me Tuedays: Making Homemade Yogurt-2nd Time around Homemade Yogurt:

Making Yogurt with Store Bought Yogurt as a Starter

I have had some ppl voice their concerns about making yogurt at home and I have done so much reading and research from various web sites and books-

basically yogurt is created using "helpful" bacteria (usually lactobacillus bulgaricus & streptococcus thermophilus), found in Dannon PLAIN, which will cause the WHOLE milk to ferment.

For all the science behind what these particular HELPFUL BACTERIA do to the WHOLE milk check the blog below!

Before pasteurization and refrigeration, this was the only way to make milk last longer !!!
 

I find this  homemade yogurt to be more like a Keifer than a thick yogurt. Remember that MOST STORE BOUGHT YOGURTS use pectins and other such additives to thicken. IF you want a thicker yogurt, after making use a mesh strainer lined with cheese clothe or a coffee filter and place over a bowl in fridge. The Whey will strain off and make a thicker yogurt. Don't waste the "whey", use it to ferment veggies, add to lemonade (MY personal fav!), this is good stuff!!

2nd Time around Homemade Yogurt:
I learned some things from the last time I attempted making yogurt at home from a yogurt starter.

• If you hold the WHOLE milk at 185°F for 30 minutes, you will get a thicker consistency-just read that, only held that temp for minutes, if it doesn't get thick this time I will remember to hold 185 for 30 min next time.
• Make sure house is not colder than 68- ideal temp is 70-72. Too cold temps won't allow the starter to ferment the WHOLE milk into yogurty loveliness!
• Allowing the  starter to sit 9-12 hours-is the stage of tanginess I like!
• Just found out about using the lactobacillus bulgaricus & streptococcus thermophilus cultures, the yogurt I used doesn't have those 2 listed, so if you are going to make a yogurt with the thought of having a "mother starter" you need to check the ingredients for these 2, apparently Dannon's Plain Yogurt is the one that contains this strain, not a fan of the way that way one tastes will check other brands to see if they contain these 2. UPDATE: Wasn't an issue-  it tasted fine!
• Place yogurt in the coldest part of your refrigerator and wait overnight, for a tastier and thicker yogurt.~THE BACK OF THE FRIDGE!
• The recipe I initially used called for 1/2C yogurt & for the one I have seen from a very reputable home yogurt maker uses 2-3T of starter. It was just fine with only 2-3T, I do this now.
• Take 2-3T from your container right away so the starter doesn't die off if you wait too long and if you aren't going to be making yogurt within 5 days- freeze your starter. Just thaw in fridge overnight and proceed with the recipe as usual. I do this all the time, not an issue!
• USE WHOLE MILK! Lower fat milk didn't give me a good result.

  Now the recipe I use (From Web site Below):

• 1/2 gallon of WHOLE milk (The amount of  WHOLE milk you use, is the amount of yogurt you will make so use what your family will gobble up!)
• 2-3 Tbs of plain Dannon yogurt (as a starter)
• 1 8-10 Qt stock pot
• 1 4-5 Qt pot with lid
• 1 Metal or plastic spoon (NO WOODEN SPOONS!)
• 1 candy thermometer with clip
• 1 Heating pad (can be replaced by a hotplate)

Milk as it starts to cook, notice the bubbles are starting to get @ 130 degrees   

DIRECTIONS:

Heat the WHOLE milk to reach 185°F  this temp will kill any bacteria- stir constantly.

Helpful Hints:
•While you are waiting for the milk to reach 185°F, fill your sink about 1/4 of the way with cold water. You know- while your stirring the yogurt at the same time, you can do this! :-)
•For your final trick...Add some ice to the sink water.

Notice the the texture of the milk @185 degrees

This took about 10-15 min over med heat, if you do this method you need to constantly stir so you don't scald the WHOLE milk.

If you do not have a thermometer, this is also the temperature that milk will begin to froth, like in a latte.

Once the temp heats to 185 degrees- keep the WHOLE milk at this temp for 30 min, Haven't tried this method yet.UPDATE: Did try and it helps slightly, enough that I do it every time now.

Cool to WHOLE milk to 108°F -110°F . 

This is the temperature where you get to  
start the yogurt magic. 
(For reasons behind this phenomenon check the blog below)

Slowly & Carefully place the pan of WHOLE milk into the sink that has been filled with ice water.  The level of cold water in the sink REALLY needs to be pretty much even with the level of WHOLE milk in the pot.- I waited for the WHOLE milk to cool on its own, with the thought that yogurt likes to be still and undisturbed about 10-15 min and I also stirred occasionally to help cool, pretty much same results.

Adding the yogurt starter

Pour your 2-3 Tbs of yogurt into your 110°F milk.

Helpful Hints:
•Again, if this is your first batch, use only Dannon plain yogurt. All
future batches you will make using your own.

Yogurt all warm and cozy

The 7+ Hour Wait
After stirring you need to leave the yogurt undisturbed and warm for at least 7 hours!  I used a corner of my stove top &  turned the hood light on. (I know seems scary, but that back burner doesn't work)

Stir WHOLE milk well to incorporate the yogurt you just added.

I covered with a towel bc of all the blogs I read told me to allow "natural gasses to escape".


**The household temps will affect the yogurt setting up, so be sure to really insulate the yogurt. NOT too hot either or you will kill all that healthy bacteria... Wait at least seven hours to uncover.

What I did to make my own YOGURT MAKER: 

Set heating pad to medium and place on a cutting board or as I did a pizza stone. Place your pot of yogurty goodness on top. I THEN Cover with several towels and blanket to insulate THE PAN and keep  it toasty as my household temps are below 68- I really wrap it up.


NOW THAT YOU WAITED PATIENTLY  OVERNIGHT AND LEFT THAT YOGURT ALL SNUGGLY AND UNDISTURBED...

Stir, Stir, Stir!!

THE BEST PART!! After waiting at least 7 hours, or in my case 9-12 hours, it's like Christmas time, you get to see what all those patient hours made!!

Remove from heating pad, uncover yogurt,  & use a sterilized spatula/spoon to combine the curds in with liquid.  

DON'T BE SCARED! 

IT might look like you did something wrong at first or smell a bit "off" it is normal, all cheese kinda smells off to me anyways...

Helpful Hints:

•Sometimes there might be a strong, cheesy odor, and you might even see some greenish liquid on top. This is ok, it's part of the process and what want to you to see, it freaked me out at first too!

•Really stir it well to incorporate the clumpy curds into any remaining liquid, you DON'T want curds and whey, remember what happened to Little Miss Muffet dontcha?

Almost there!!

Pour YOUR yogurty delicousness into chosen container/s & cover with tight fitting lid/s...You can use any containers that have a GOOD fitting lid and can hold whatever size batch you are making, I sometimes use more than one container.

Helpful Hints:

•Yogurt will be thinner than commercial yogurt, remember they use thickeners plus, your yogurt is not yet in its finished state, see below*

*Once you stir the yogurt like you mean it, quite robustly, you stop the whole process then storing in coldest part of fridge overnight will help thicken it up. Trust me it does help! For the science part check the blog below

Chillaxxxxx 
& Enjoy all that delicious yogurt that saved you bunches of money & in my personal opinion TASTES wayyy better!!

This blogg "How to make Your Own Yogurt" 

is amazing if you have any in depth questions or want to see more pics, I got a lot of my info from this blog...

http://www.makeyourownyogurt.com/