Easy Baklava
Here is an Easy Baklava recipe. You will find phyllo dough in the freezer section of your grocery store. This dessert is sure to become a big hit with family and friends.
INGREDIENTS
1 Pound Phyllo Dough
1 Pound Finely Chopped Walnuts
1 Pound Unsalted Butter
1 Pound Honey
2 Cups Sugar
2 Cinnamon Sticks
2 Cups Water
Preheat your oven to 350° F. You will need an oblong pan that is the size of the phyllo sheets – approximately 9×13 inches. Generously butter the pan. Add 8 sheets of phyllo dough to the pan. Butter the phyllo dough. Add a thin layer of nuts and then add a layer of phyllo dough. Make sure to generously butter each layer of the phyllo dough. You will want your phyllo dough covering each layer well. Alternate the nuts and plyllo layers until you end with the phyllo dough. Make sure to use ALL of the butter. Cut the Baklava into diamond shaped pieces before baking. Make sure that you cut all the way to the bottom of the pan. Place in the oven and bake for 50 minutes. Keep an eye on your baklava as you don’t want it overcooked. You will want the Baklava to be golden brown. Remove from the oven and let cool, in the pan, on a wire rack. Now it’s time to make the sauce. In a large size pan cook together the honey, sugar, cinnamon sticks and water. Bring to a boil and make sure to skim off any foam. Allow the mixture to boil until it is quite thickened. Taste test the sauce. If you need to add an additional 1/2 cup of sugar than go ahead. When the sauce is thickened, allow to cool. Remove the cinnamon sticks and throw them away. Pour the cooled sauce over the baked Baklava. Makes about 3 dozen.
Chicken & Vegetable Kebabs
These kebabs are so easy to make and very low fat.
INGREDIENTS
2 Large Chicken Breasts Cut Into 1 Inch Cubes
1 Cup Halved Mushrooms
½ Medium Red Bell Pepper Seeded & Cut Into 1 Inch Cubes
1 Small Yellow Squash Cut Into ½ Inch Rounds
1 Small Zucchini Cut Into ½ Inch Rounds
½ Red Onion Cut Into Wedges
1/3 Cup Olive Oil
¼ Cup Balsamic Vinegar
1 Tablespoon Worcestershire Sauce
2 Teaspoons Minced Garlic
1 Teaspoon Dried Rosemary
1 Teaspoon Dried Tarragon
Place the mushrooms, vegetables and onions in a large, self closing, plastic bag. In a small bowl combine the olive oil, vinegar, Worcestershire sauce, garlic, rosemary and tarragon. Pour into the bag. Seal the bag and refrigerate for 2 hours. You can either grill these or cook under the broiler in your oven. On 12 inch skewers alternate the ingredients. Arrange the chicken cubes, pepper, squash, onion and zucchini. Gook under the broiler for 10 minutes or until the chicken is no longer pink in the center, turning once. Remove from the oven or grill and place on a serving platter. Serve over rice. Serves 4
Lamb Kabobs
I love lamb and I love to eat lamb kabobs. Here is an easy recipe for those of you who are lamb fans.
INGREDIENTS
16 Large Shallots
4 Tablespoons Fresh Lemon Juice
2 Tablespoons Chopped Fresh Rosemary
3 Tablespoons Olive Oil
1 ½ Teaspoons Sea Salt
1 ½ Teaspoons Coarsely Ground Black Pepper
2 Pounds Lamb Cubes
2 Peppers Cut Into Slices
In a 3 quart saucepan, heat shallots with water to cover to boiling over high heat. Reduce heat to low and cover. Simmer for 5 minutes and drain. In a medium bowl, mix the lemon juice, rosemary, olive oil, salt and pepper. Add the lamb, peppers and shallots. Toss to coat. Cover and refrigerate for 3 hours. Toss occasionally. Prepare the grill. On skewers, thread the lamb, peppers and shallots. Grill the kabobs over a medium heat for 8 to 10 minutes. Turn occasionally. Remove from grill and serve with a Greek Salad. Serves 4
Baba Ghanoush
INGREDIENTS
2 Small Eggplants (1 Pound Each)
2 Thinly Sliced Garlic Cloves
2 Tablespoons Olive Oil
4 Teaspoons Fresh Lemon Juice
¼ Cup Tahini (Sesame Seed Paste)
½ Cup Plain Yogurt
½ Teaspoon Ground Cumin
1 Teaspoon Salt
¼ Teaspoon Freshly Ground Pepper
Preheat oven to 400° F. With a knife, cut slits all over eggplants and insert garlic slices in the slits. Place the eggplants in a baking pan and roast for 1 hour until the eggplant is collapsed and tender. Remove from the oven and cool enough to handle. Cut the eggplants in half. Scoop out the flesh and place in a colander se over a bowl. Discard the skin and let drain 10 minutes.
Transfer the eggplant to a food processor with a knife blade attached. Add the olive oil, lemon juice, salt and pepper. Add the cumin, tahini and yogurt, pulsing to combine. Spoon into a bowl and cover & refrigerate up to 4 hours. Serve with toasted pita bread wedges. Makes 2 cups
