• 1 cup macaroni
• 1 (19 ounce) can chickpeas (garbanzo beans), drained
• 4 tomatoes, chopped
• 1 onion, chopped
• 1 clove garlic, minced
• 6 ounces feta cheese, crumbled
• 1 cup pitted black olives
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 cup olive oil
• 1/4 cup fresh lemon juice

Directions

1. Bring a medium saucepan of lightly salted water to a boil.
2. Add macaroni, and cook 8 to 10 minutes, or until al dente.
3. Rinse under cold water to chill, and drain.
   Meanwhile, combine the chickpeas, tomatoes, onion, garlic, feta cheese, olives, salt, pepper, olive oil, and lemon juice in a large bowl.
4. Set aside to marinate while the pasta is cooking.
5. Mix macaroni with chickpea mixture.
6. Cover, and refrigerate for at least 30 minutes to blend flavors.

• cooking spray
• 1 1/2 cups white sugar
• 1/2 cup butter
• 1 teaspoon vanilla extract
• 6 ounces cream cheese, softened
• 2 eggs
  1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/4 cup white sugar
• 2 large baking apples, peeled and chopped

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Spray an 8-inch springform pan with cooking spray.
2. Beat 1 1/2 cup of sugar with the butter, vanilla extract, and cream cheese in a bowl until soft and creamy; beat in the eggs one at a time, beating well after each addition. Whisk together the flour, baking powder, and salt in a bowl.
3. In a separate small bowl, stir together the cinnamon with 1/4 cup of sugar. Stir 2 tablespoons of the cinnamon-sugar mixture into the flour mixture; reserve the rest of the cinnamon sugar. Stir the flour mixture into the butter mixture to make a smooth batter, and mix in the apples.
4. Pour batter into the prepared pan. Sprinkle the top of the batter with the reserved cinnamon-sugar mixture.
5. Bake in the preheated oven until the cake pulls away slightly from the edges of the pan, about 1 hour and 15 minutes. Cool cake completely on a wire rack before removing the pan and slicing the cake.

Ingredients:

1 fresh frozen whole turkey, thawed or 1 fresh frozen whole turkey
8 -10 quarts water
2 cups kosher salt
1 cup honey
3 -4 teaspoons fresh coarse ground black pepper
10 -12 garlic cloves, peeled
2 bunches fresh thyme
1 bunch fresh sage
4 -5 cups chicken stock
2 -3 lemons
2 -4 teaspoons olive oil

Directions:

1. Remove giblets and neck from turkey, reserve for gravy. Rinse turkey with cold running water and drain well. Blot dry with paper towels.
2. Prepare brine by mixing water, honey and salt in a large bowl. Stir until honey dissolves. Add half the thyme and sage along with the garlic and black pepper. Set aside. Add chicken stock.
3. Line an extra-large stock pot with a food-safe plastic bag. Place the rinsed turkey in the bag and pour brine over the turkey. Gather the bag tightly around the turkey, causing the turkey to be surrounded by the brine. Seal the bag and refrigerate the pot, bag and brined turkey for at least 12 hours.
4. Pre-heat oven to 350
   ]]> https://foodiepa.com/main/?feed=rss2&p=222 1 https://foodiepa.com/main/?p=126 https://foodiepa.com/main/?p=126#comments Thu, 17 Nov 2011 18:48:10 +0000 Administrator http://www.foodiepanama.com/?p=126 Shaksuka is one of the most popular egg dishes in Israel.

    

   Ingredients:

   • 1 tablespoon olive oil
   • 1 medium onion, roughly chopped
   • 2 garlic cloves, minced
   • 1 teaspoon jalapeno, minced and seeded (or more to taste)
   • 2 red peppers or 2 green peppers, roughly chopped
   • 8 fresh plum tomatoes, roughly chopped
   • 2 (28 ounce) cans Italian plum tomatoes, strained (peeled)
   • 1/2 teaspoon hot paprika or 1/2 teaspoon cayenne pepper
   • 2 teaspoon sweet paprika
   • 1 teaspoon turmeric
   • 1 teaspoon salt, more to taste
   • 1 teaspoon fresh ground black pepper, more to taste
   • 1 teaspoon sugar
   • 1 cup canned tomato juice
   • 1/2 cup vegetable broth
   • 4 large eggs
   • za’atar spice mix, for serving
   • 4 pita warmed breads

   Serving of 4 people.

    

   Directions:

   1. Place large saute pan over medium heat, add and heat oil. Add onion and saute until lightly browned.
   2. Add garlic, jalapeno and bell peppers, and saute 2 minutes more.
   3. Add fresh and canned tomatoes, reduce heat to low and simmer for 5 minutes.
   4. Add hot and sweet paprika, turmeric, salt, pepper and sugar. Stir for 1 minute.
   5. Add tomato juice and vegetable broth and bring to a full boil. Reduce heat to low and simmer, uncovered, until mixture is very thick and has little liquid left, about 1 hour; stir occasionally to make sure vegetables do not stick to bottom of pan, and add more tomato juice or vegetable broth as needed. Taste and season with salt and pepper.
   6. Gently crack eggs into pan, taking care not to break yolks. Simmer until whites solidify but yolks remain runny, about 8 minutes, or as per personal preference.
   7. Ladle equal portions of vegetables and eggs into 4 serving bowls. Sprinkle with zaatar to taste, and serve with warm pita bread.

    

    

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