Swordfish Kebabs

This is just one of the many varieties of kebabs available on the streets of Istanbul, where they are often served wrapped in a warm pide (flatbread). At home, they can be served with rice pilaf or wrapped in warm pita bread.

Yield

4 servings (serving size: 2 kebabs)

Ingredients

• 1 cup chopped onion
• 1/4 cup fresh lemon juice (about 2 lemons)
• 2 tablespoons olive oil
• 1 tablespoon minced garlic
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon black peppercorns
• 1/4 teaspoon crushed red pepper
• 1 pound swordfish, cut into (1/2-inch) cubes
• 1 pint large cherry tomatoes
• 4 poblano chiles, seeded and cut into 1-inch pieces
• Cooking spray

Preparation

Prepare grill.

Place first 9 ingredients in a food processor; process until smooth. Combine the marinade and swordfish in a bowl. Cover and refrigerate 30 minutes.

Remove fish from bowl, reserving marinade. Thread fish, cherry tomatoes, and poblano chiles alternately onto each of 8 (12-inch) skewers. Place kebabs on grill rack coated with cooking spray. Cook 10 minutes or until fish flakes easily when tested with a fork, turning and basting frequently with the reserved marinade.

Nutritional Information

Calories:

245 (28% from fat)

Fat:

7.7g (sat 1.7g,mono 3.5g,poly 1.6g)

Protein:

25.4g

Carbohydrate:

20.3g

Fiber:

5.1g

Cholesterol:

44mg

Iron:

2.6mg

Sodium:

702mg

Calcium:

43mg

Marinated Green Beans and Tomatoes with Dill

Yield

Makes 10 servings

Ingredients

• 3 pounds fresh green beans, trimmed
• 1/4 cup coarsely chopped fresh dill or 1 teaspoon dried dill weed
• 1 large garlic clove, finely chopped
• 1 1/2 teaspoons salt
• 1/2 teaspoon freshly ground pepper
• 1/4 cup extra-virgin olive oil
• 1 1/2 pounds tomatoes (about 3 large), peeled, cored, seeded, and cut into 1/2-inch pieces
• 1/2 small red onion, thinly sliced
• 3 tablespoons fresh lemon juice

Preparation

1. Cook beans, covered, in a large pot of lightly salted boiling water over high heat 10 minutes or until crisp-tender.

2. Place dill and next 3 ingredients in a large heatproof glass bowl. Drain beans well, and add to dill mixture. Add olive oil, and toss well. Add tomato and onion, and toss gently. Cover and refrigerate up to 24 hours.

3. Remove beans from refrigerator, and let stand, covered, at room temperature 1 hour. Add 2 tablespoons lemon juice, and toss gently. Taste for seasoning, and add remaining lemon juice, if desired.

Lemon Couscous

Yield

4 servings (serving size: 1/2 cup)

Ingredients

• 1 1/4 cups water
• 3/4 cup uncooked couscous
• 1/4 cup sliced green onions
• 2 tablespoons finely chopped fresh parsley
• 2 tablespoons orange juice
• 1 teaspoon grated lemon rind
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

Preparation

Bring water to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Stir in onions and remaining ingredients.

Nutritional Information

Calories:

102 (3% from fat)

Fat:

0.3g (sat 0.0g,mono 0.0g,poly 0.0g)

Protein:

3.7g

Carbohydrate:

21.8g

Fiber:

1.3g

Cholesterol:

0.0mg

Iron:

0.8mg

Sodium:

151mg

Calcium:

9mg

Persian Poached Pears

Yield

4 servings

Ingredients

• 4 large Bosc pears
• 1 cup water
• 1 cup dry white wine
• 2 tablespoons sugar
• 2 tablespoons honey
• 4 dried apricots
• 2 (3 x 1/2-inch) lemon rind strips
• 1 (3-inch) piece vanilla bean, split lengthwise, or 1 teaspoon vanilla extract
• 1 whole clove
• 4 reduced-calorie vanilla wafers, crushed
• 5 tablespoons coarsely chopped pistachios, toasted and divided

Preparation

Peel and core pears, leaving stems intact. Slice about 1/4 inch from base of each pear so it will sit flat.

Combine water and next 7 ingredients (water through clove) in a large saucepan; bring to a boil. Add pears; cover, reduce heat, and simmer 10 minutes or until tender. Remove pears and apricots from cooking liquid using a slotted spoon; chill pears and apricots. Bring cooking liquid to a boil; cook until reduced to 1 cup (about 15 minutes). Strain cooking liquid through a sieve over a bowl; discard solids. Chill.

Chop apricots. Combine apricots, wafer crumbs, and 1 tablespoon pistachios. Stuff about 2 tablespoons apricot mixture into each pear cavity. Place pears in each of 4 bowls. Spoon 1/4 cup syrup over each pear; sprinkle each with 1 tablespoon pistachios.

Note: Use a melon baller to core pears.

Nutritional Information

Calories:

251 (22% from fat)

Fat:

6g (sat 0.7g,mono 3.4g,poly 0.9g)

Protein:

3.4g

Carbohydrate:

51.5g

Fiber:

6g

Cholesterol:

0.0mg

Iron:

1.7mg

Sodium:

24mg

Calcium:

41mg

Grilled Chicken on Greens with Creamy Harissa Dressing

Yield

Makes 4 dinner salads

Ingredients

• 1 pound boned, skinned chicken breast halves (about 2 halves; see Notes)
• 1 teaspoon finely shredded fresh lemon zest
• About 1 tbsp. olive oil
• 3/4 teaspoon salt, divided
• 3/4 teaspoon freshly ground black pepper, divided
• 1/2 teaspoon smoked paprika (pimentón; see Notes)
• 1/2 teaspoon ground cumin
• 1/2 medium red onion, peeled, halved crosswise, and thinly sliced into half-moons
• 1 cup plain low-fat yogurt
• About 1 tsp. harissa sauce or paste (see Notes)
• 1 tablespoon chopped mint, plus more for garnish
• 2 teaspoons freshly squeezed lemon juice
• 8 cups loosely packed mixed baby greens
• 1 cup 2-in.-long carrot matchsticks (1 medium carrot)
• 1/2 red bell pepper, very thinly sliced lengthwise into strips
• 1/4 cup quartered, pitted kalamata olives

Preparation

1. Put chicken breast halves between pieces of plastic wrap and pound with a meat mallet or the back of a small, heavy saucepan until 1/4 in. thick. Whisk lemon zest, olive oil, 1/2 tsp. salt, 1/2 tsp. pepper, the smoked paprika, and cumin together in a small bowl. Put chicken breasts in a large, wide bowl and add marinade, rubbing all over chicken to coat. Cover and chill at least 3 hours and up to overnight. Allow chicken to come to room temperature before grilling. Meanwhile, rinse onion and dry it with paper towels.

2. Prepare a gas or charcoal grill for medium heat (you can hold your hand 1 to 2 in. above cooking grate only 4 to 5 seconds). Lay chicken on well-oiled grate and cook, turning once, until cooked through, 6 to 8 minutes. Transfer chicken to a plate or cutting board, tent with foil, and let rest 5 minutes.

3. Meanwhile, whisk yogurt, harissa, 1 tbsp. mint, remaining 1/4 tsp. salt and 1/4 tsp. pepper, and the lemon juice together in a small bowl. Slice chicken on the diagonal across the grain into 1/4-in.-thick strips.

4. In a large bowl, toss together greens, carrot, bell pepper, onion, and olives with 1/2 cup dressing until just coated.

5. Divide salad among 4 plates and top with chicken. Drizzle remaining dressing over salads, dividing evenly, and garnish with remaining mint.

Note: Nutritional analysis is per serving.

Nutritional Information

Calories:

274 (27% from fat)

Protein:

32g

Fat:

8.1g (sat 1.7)

Carbohydrate:

17g

Fiber:

3.9g

Sodium:

739mg

Cholesterol:

69mg

Persian Lamb Kebobs

Title: Persian Kebabs

     Yield: 6 servings

     2 lb Lamb, cut in 1-inch cubes         1/2 ts Pepper, fresh
   1/2 c  Salad oil                           6    Bay leaves
   1/4 c  Lemon juice                         4    Small tomatoes, halved
     2    Cloves garlic, crushed              2    Green Pepper, cubed
     1 ts Salt                                2    Small egplants, cubed

 Prepare marinade: combine oil, lemon juice, garlic, salt, pepper and bay
 leaves.  Marinate meat cubes for 4 to 5 hours in refrigerator.

 Thread meat, vegetables, and bay leaves on skewers.  Brush with marinade.
 Broil 3 minutes on each side, or barbecue 5 minutes on each side.  Serve
 immediately.

Persian Rice Pilaf

Yield

Makes 6 cups

Ingredients

• 2 tablespoons butter or margarine
• 1 small onion, chopped
• 1/2 cup slivered almonds
• 1 1/2 cups uncooked basmati rice
• 1/2 cup golden raisins
• 1 1/2 teaspoons ground turmeric
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 3 cups chicken broth

Preparation

Melt butter in a skillet over medium-high heat; add onion and almonds, and sauté 7 minutes or until onion is tender and almonds are golden. Stir in rice and next 4 ingredients; sauté 2 minutes. Add broth, and bring to a boil; cover, reduce heat, and simmer 20 to 25 minutes or until rice is tender.

Prep: 10 min., Cook: 35 min.

Middle Eastern Carrot Salad

Yield

8 servings (serving size: 1/2 cup)

Ingredients

• 2 cups coarsely chopped carrot (about 4 medium)
• 1 cup uncooked Israeli couscous
• 2 1/4 cups water
• 1 (3-inch) cinnamon stick
• 3 tablespoons finely chopped fresh cilantro
• 2 tablespoons finely chopped fresh parsley
• 2 1/2 tablespoons extravirgin olive oil
• 1/4 teaspoon grated lemon rind
• 1 tablespoon fresh lemon juice
• 3/4 teaspoon salt
• 1/2 teaspoon ground cumin
• 1 garlic clove, minced

Preparation

1. Combine first 4 ingredients in a large saucepan; bring to a boil. Cook 10 minutes or until carrot and couscous are tender. Drain; discard cinnamon stick. Combine couscous mixture, cilantro, and remaining ingredients in a large bowl; toss gently to coat.

Nutritional Information

Calories:

160 (27% from fat)

Fat:

4.8g (sat 0.7g,mono 3.1g,poly 0.5g)

Protein:

4.3g

Carbohydrate:

25.6g

Fiber:

2.2g

Cholesterol:

0.0mg

Iron:

1.2mg

Sodium:

253mg

Calcium:

23mg

,TURKISHChick Pea Salad Recipe

250 gr. chick peas
1/3 cup sesame oil
2-3 lemons
3/5 cup olive oil
1 teaspoon red pepper
1 teaspoon salt

Soak chick peas in warm water overnight. Boil chick peas in a saucepan with a lot of water. Strain the chick peas and puree them. Blend the sesame oil with the puree of chick peas. Add lemon juice to the mixture until its taste becomes sour. Add the red pepper and salt. Mix the salad well so that it is liked mashed potatoes. Put the salad into a serving dish and add a dressing of olive oil and red pepper before serving.

Minestrone Soup

2 carrots (1 minced, 1 sliced)
2 celery stalks, sliced
1/4 head cauliflower, broken
1/4 bunch escarole
1/4 bunch spinach
1/4 bunch endive
3/4 onion (< minced, 1/2 slivered)
1/4 head cabbage
1 cup peas
2 zucchini, sliced and quartered
1 can peeled tomatoes
3 potatoes (2 chopped, 1 thinly sliced)
1/2 cup canned chick peas
1/2 cup canned kidney beans
1/4 teaspoon sage
2 Tablespoons olive oil
salt pork, minced
ditalini
salt 2 quarts. water

Fry minced carrot, minced onion, and salt pork in olive oil until onions are clear. Add sage and canned tomatoes. Let cook for a few minutes and then add water. Salt to taste. Add 2 potatoes, sliced carrot and celery, and cauliflower. Let simmer for 10 minutes. Add thinly sliced potato. Add spinach, escarole, onion, endive, peas, zucchini, and cabbage. Let cook for 15 minutes. Add beans and ditalini. Cook for another 10 minutes.

Avgolemono (Greek Lemon Soup)

Yield

6 servings (serving size: 2/3 cups)

Ingredients

• 2 cups low-salt chicken broth
• 1 cup water
• 3 tablespoons fresh lemon juice
• 2 large eggs, lightly beaten
• 1 cup hot cooked long-grain rice
• 1/2 teaspoon salt
• 1/8 teaspoon white pepper
• 6 lemon slices

Preparation

Heat broth and water in a medium saucepan over medium-high heat. Gradually add hot broth mixture and lemon juice to eggs, stirring constantly with a whisk. Return egg mixture to pan. Cook over medium heat until slightly thick (about 15 minutes), stirring constantly. Remove from heat; stir in rice, salt, and pepper. Ladle soup into each of 6 bowls; serve with lemon slices.

Nutritional Information

Calories:

74 (27% from fat)

Fat:

2.2g (sat 0.8g,mono 0.6g,poly 0.2g)

Protein:

3.8g

Carbohydrate:

9.6g

Fiber:

0.2g

Cholesterol:

72mg

Iron:

0.5mg

Sodium:

252mg

Calcium:

18mg

Avgolemono (Greek Lemon-Egg Soup)

Yield

4 servings

Ingredients

• 6 cups low-sodium chicken broth
• 3/4 cup long-grain rice
• 2 cooked chicken-breast halves, skin discarded and meat shredded
• 2 large eggs, at room temperature
• 1/3 cup fresh lemon juice
• 1 lemon, thinly sliced

Preparation

Heat the broth and rice in a large saucepan to boiling. Reduce heat to simmering; cover and cook 15 minutes or until the rice is cooked. Add the chicken. Remove the soup from heat and cover. Whisk the eggs and lemon juice in a medium bowl until frothy. Remove about 1 cup hot broth from the soup and slowly add it to the eggs, whisking continually. Slowly stir the warmed eggs into the soup. Ladle into bowls and serve immediately with a slice of lemon.

Nutritional Information

Calories:

314 (0% from fat)

Fat:

7g (sat 2g)

Protein:

28mg

Carbohydrate:

36g

Fiber:

1g

Cholesterol:

145mg

Iron:

3mg

Sodium:

178mg

Calcium:

47mg

Baked Penne with Veal

Yield

12 servings (serving size: 6 servings per baking dish)

Ingredients

• 1 pound ground veal
• Vegetable cooking spray
• 4 cups chopped onion
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon sugar
• 1/2 teaspoon pepper
• 1/4 teaspoon ground cloves
• 4 garlic cloves, minced
• 3 (14.5-ounce) cans diced tomatoes, undrained
• 2 tablespoons margarine
• 2 tablespoons all-purpose flour
• 3 cups 1% low-fat milk
• 1 1/2 cups egg substitute
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 6 cups hot cooked penne (about 12 ounces uncooked pasta)
• 1/2 cup (2 ounces) grated fresh Romano cheese
• 1/4 teaspoon ground cinnamon

Preparation

Cook veal in a large nonstick skillet over medium heat until browned, stirring to crumble. Drain in a colander; set aside.

Coat skillet with cooking spray, and place over medium-high heat until hot. Add onion; sauté 10 minutes. Add 1 teaspoon salt and next 6 ingredients (1 teaspoon salt through tomatoes); bring to a boil. Reduce heat, and simmer 20 minutes, stirring occasionally. Return veal to skillet; simmer an additional 10 minutes. Set veal mixture aside.

Melt the margarine in a medium saucepan over medium heat. Add flour, stirring constantly with a wire whisk until blended. Gradually add milk, stirring constantly. Bring to a boil; reduce heat, and simmer 10 minutes or until slightly thickened, stirring constantly. Remove from heat; set aside.

Place egg substitute in a medium bowl; beat at high speed of a mixer until doubled in volume. Gradually add hot milk mixture to egg substitute, stirring constantly with a wire whisk. Stir in 1/2 teaspoon salt and 1/8 teaspoon pepper.

Preheat oven to 350°. Combine veal mixture and pasta in a large bowl, stir well. Divide veal mixture evenly between 2 (11 x 7-inch) baking dishes coated with cooking spray. Pour sauce evenly over each dish of veal mixture (poke with a fork in several places to allow the sauce to run to the bottom of the dish). Combine cheese and 1/4 teaspoon cinnamon; stir well, and sprinkle evenly over each dish of veal mixture. Cover and bake at 350° for 30 minutes. Uncover and bake an additional 15 minutes. Let stand 15 minutes before serving.

Nutritional Information

Calories:

276 (36% from fat)

Fat:

10.9g (sat 2.9g,mono 3.3g,poly 1.1g)

Protein:

18.9g

Carbohydrate:

33.7g

Fiber:

2.7g

Cholesterol:

38mg

Iron:

2.7mg

Sodium:

615mg

Calcium:

196mg

Bainbridge Island Vineyards Greek Garlic Chicken

Yield

8 servings

Ingredients

• 8 chicken legs (thighs and drumsticks attached; about 5 lb. total)
• 2/3 cup minced garlic (about 3 heads)
• 1/2 cup lemon juice
• 1/4 cup olive oil
• 2 1/2 tablespoons dried oregano
• 2 tablespoons coarse-ground pepper
• 1 to 2 tablespoons salt
• 1/4 cup chopped parsley
• Parsley sprigs

Preparation

1. Rinse chicken, pat dry, and pull off and discard lumps of fat. Put legs in a rimmed 12- by 17-inch pan.

2. In a bowl, mix minced garlic, lemon juice, olive oil, oregano, pepper, and salt. Smear garlic mixture evenly over chicken, then arrange legs, cut side down, in a single layer.

3. Bake in a 375° oven until skin is well browned, about 1 1/2 hours (1 1/4 hours in a convection oven). After 45 minutes, baste chicken with pan juices every 10 to 15 minutes.

4. Transfer chicken to a warm platter. Skim and discard fat from drippings. Add 1/2 cup boiling water to pan, stir to loosen browned bits, and pour sauce into a bowl.

5. Scatter chopped parsley over chicken; garnish with parsley sprigs. Add sauce to taste.

Nutritional Information

Calories:

419 (56% from fat)

Protein:

38g

Fat:

26g (sat 6.1)

Carbohydrate:

7.5g

Fiber:

0.8g

Sodium:

420mg

Cholesterol:

129mg

Assyrian Barbecued Salmon

Yield

Makes 4 servings

Ingredients

• 2 cloves garlic, minced
• 1 1/2 tablespoons lemon juice
• 1 1/2 tablespoons extra-virgin olive oil
• 1 teaspoon ground cardamom
• 1/2 teaspoon ground cloves
• About 1/2 teaspoon salt
• 1/4 cup sesame seed
• 2 tablespoons minced fresh dill
• 4 salmon steaks (each 3/4 to 1 in. thick, 2 to 2 1/3 lb. total)
• Lemon wedges

Preparation

1. In a bowl, combine garlic, lemon juice, olive oil, cardamom, cloves, and, if desired, 1/2 teaspoon salt.

2. On a plate, mix sesame seed and dill.

3. Rinse salmon steaks, drain, add to oil mixture, and turn to coat. Lift out steaks, 1 at a time, and lay each cut side in seed mixture to coat. Place in a single layer on a plate.

4. Lightly oil a barbecue grill over a solid bed of medium coals or a gas grill on medium heat (you can hold your hand at grill level only 5 to 6 seconds). Lay fish on grill. Close lid on gas grill.

5. Cook fish until browned on bottom, 3 to 4 minutes. Turn with a wide spatula and continue to cook until fish is opaque but still moist-looking in center of thickest part (cut to test), 4 to 6 minutes more.

6. With spatula, transfer fish to plates. Season to taste with salt and juice from lemon wedges.

Nutritional Information

Calories:

468 (60% from fat)

Protein:

42g

Fat:

31g (sat 5.7)

Carbohydrate:

3.5g

Fiber:

1.1g

Sodium:

411mg

Cholesterol:

118mg

Baba Gha-Hummus

Yield

2 cups (serving size: 1/4 cup)

Ingredients

• 1 large eggplant
• 3 tablespoons tahini (sesame-seed paste)
• 1 1/2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 3/4 teaspoon salt
• 1/8 teaspoon ground red pepper
• 2 garlic cloves, chopped
• 1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained

Preparation

Preheat oven to 375°.

Pierce eggplant with a fork. Place eggplant on a jelly roll pan. Bake at 375° for 30 minutes or until tender. Cool and peel; discard skin.

Combine eggplant, tahini, and remaining ingredients in a food processor; process until smooth.

Nutritional Information

Calories:

114 (30% from fat)

Fat:

3.8g (sat 0.5g,mono 1.3g,poly 1.6g)

Protein:

4.3g

Carbohydrate:

17.3g

Fiber:

5g

Cholesterol:

0.0mg

Iron:

1.5mg

Sodium:

368mg

Calcium:

51mg

Paella

3/4 cup olive oil
1 cup grated onion
1/2 boneless pork shoulder cut into 1-inch cubes
1 3 lb. chicken cut into 8 pieces
1 teaspoon finely chopped garlic
2 cups peeled, seeded and chopped tomatoes
2 bay leaves
4 sprigs fresh parsley
salt and freshly ground black pepper
1/2 teaspoon pulverized saffron
1/4 lb. sweet green peppers, seeded, deribbed and cut into thin strips
1/4 lb. green beans, trimmed and cut into 1 inch lengths or
9 ounces frozen artichoke hearts, thawed
12 mussels, well scrubbed
1/2 pound small clams, scrubbed, soaked in cold water 30 minutes
3 cups raw imported Spanish or Italian rice (or Uncle Ben's Converted)
7-oz. jar roasted red peppers, drained and cut into thin strips
1/2 shelled and deveined shrimp
1/4 pound fully cooked chorizo sausage, skinned and thinly sliced
2 lemons quartered

In a large casserole heat 1/3 cup olive oil and in it cook 1/2 cup grated onion for two minutes, stirring. Add the pork and chicken and saute for 5 minutes stirring. Then add garlic, tomatoes, herbs, salt, pepper and saffron. Cover and cook over medium heat about 25 minutes, stirring from time to time.

Meanwhile, steam the mussels and clams in 1 cup water until they open, about 5 minutes. Discard any that do not open. Reserve the mussels, clams, and cooking liquor and discard the shells. Strain the liquor. Add the green peppers and green beans or artichokes to the casserole. Cook covered 5 to 10 minutes longer.

Meanwhile, heat the remaining olive oil in a paella pan and cook the remaining 1/2 cup grated onion 1 minute. Add the rice and cook stirring until all the grains are coated, 8 to 10 minutes. Add the mussel and clam liquor plus 7 cups water to the casserole. Bring to the boil.

Penne Alla Napolitana

12 oz. penne or other small tubular pasta
4 Tbsp. virgin olive oil, divided
2 Tbsp. minced garlic
1 cup pitted ripe olives, sliced
1/4 cup packed fresh basil leaves, chopped
1 tsp. bottled red pepper flakes
2 cups Tomato sauce 1/2 cup cubed mozzarella cheese
1/2 cup grated Parmesan cheese

Drop penne into kettle of boiling water, return to boil and boil gently for 8 - 10 minutes or until al dente. Drain, toss with 1 Tbsp. olive oil, return to pan and keep warm.

Sauté garlic slowly in 3 Tbsp. olive oil in skillet until softened but not browned. Add olives, basil, red pepper and tomato sauce. Heat. Stir in cheeses and heat, stirring, until chunks begin to melt. Pour over pasta. Pass additional grated Parmesan cheese to sprinkle over if desired.

Pennetini in White Sauce

1 pound pennetini (little unribbed penne)
6 ounces brandy
6 ounces heavy cream
6 ounces porcini (or 1 ounce porcini + 5 ounces. shitake)
3 1/2 cups hot chicken stock
4 Tablespoons olive oil
1/4 cup chopped fresh Italian flatleaf parsley
1/2 cup freshly grated Parmesan
1/2 cup reserved porcini juice
cracked black pepper to taste

Saute pennetini in 3 ounces of olive oil for 7-8 minutes in broad pan until browned (o.k. if unevenly browned, but not burned). Meanwhile, soak porcini (but not shitake, if used) in enough water to cover (but at least 1/2 cup) for at least 3 minutes. Remove porcini, squeezing mushroom juice into soaking water. Reserve juice and chop mushrooms. After pennetini is sauteed, add brandy to pennetini pan and saute further until brandy has evaporated. Set aside. Begin to saute mushrooms in remaining olive oil in another pan with parsley. Add cracked black pepper. Return pennetini to heat and add hot chicken stock. Reduce while mushrooms cook. When mushrooms are lightly browned, add 1/2 cup reserved porcini juice and reduce. Pennetini should end up somewhat crisp from the sauteing, but some chicken broth should remain. As last step, add cream and then cheese to mushroom mixture. Heat and stir to evenness. Blend the pennetini mixture with the mushroom mixture and serve, with fresh parsley garnee.

Arabic Eggplant Stew

Yield

Makes 6 to 8 servings

Ingredients

• 2 pounds eggplant
• 3 onions (6 oz. each), chopped
• 1 tablespoon olive oil
• 1 can (14 oz.) garbanzos
• 2 cans (14 1/2 oz. each) diced tomatoes
• Salt and pepper

Preparation

1. Rinse eggplant. Trim off and discard stems. Cut eggplant into 2-inch cubes.

2. In a 9- by 13-inch pan, mix eggplant, onions, and oil.

3. Bake in a 450° oven, stirring occasionally, until eggplant is very soft when pressed, about 45 minutes.

4. Drain and rinse garbanzos. Drain tomatoes and reserve juice. Measure juice and add water to make 1 1/3 cups.

5. Add garbanzos, tomatoes, and juice mixture to eggplant.

6. Continue to bake, stirring occasionally, until vegetables are hot, about 20 minutes. Add salt and pepper to taste.

Nutritional Information

Calories:

123 (21% from fat)

Protein:

4.7g

Fat:

2.9g (sat 0.3)

Carbohydrate:

22g

Fiber:

4.9g

Sodium:

229mg

Cholesterol:

0.0mg