Saturday, Apr 21, 2018
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Mediterranean Delight Dip

3/4 cup diced, seeded tomato

2 tablespoons chopped, pitted Greek olives

2 teaspoons olive oil

3/4 teaspoon dried oregano leaves

1/4 teaspoon salt

1/8 teaspoon pepper

3/4 cup chopped, seeded cucumber

3/4 teaspoon dried dill weed

1/4 cup fat-free plain yogurt

6 pita breads, cut into triangles

For the hummus:

1 15-ounce can garbanzo beans, rinsed, drained

1/4 cup fat-free plain yogurt

2 to 3 tablespoons tahini (sesame seed paste)

2 cloves garlic

1 tablespoon lemon juice

1/4 teaspoon salt

1/8 teaspoon cayenne pepper

To make the hummus: Process all ingredients in a food processor until smooth.

Spoon the hummus onto a large plate or serving platter, leaving a border around the edge of the plate. Combine tomatoes, olives, oil, oregano, salt, and pepper; spoon mixture over hummus, leaving a border of hummus showing. Spoon combined cucumber and dill weed over tomatoes, leaving a border of tomatoes showing. Spoon yogurt over cucumbers. Serve with pita triangles.

Yield: 1 3/4 cups

Source: Bean Education & Awareness Network

3 pounds chicken wings

1/2 cup soy sauce

1/2 cup honey

1/4 cup lemon juice

1/4 cup water

3 tablespoons ketchup

2 cloves garlic, minced

1 teaspoon ginger root, minced

1 teaspoon sesame oil

1 teaspoon Chinese five-spice powder

2 tablespoons cooking sherry

1 tablespoon black sesame seeds

1 teaspoon salt

1/2 teaspoon black pepper

1/2 cup basil leaves, coarsely chopped

Rinse chicken wings and pat dry; set aside. In large bowl, combine soy sauce, honey, lemon juice, water, ketchup, garlic, ginger, sesame oil, five-spice powder, cooking sherry, sesame seeds, salt, and pepper. Stir to mix. Add chicken wings to bowl; cover and allow to marinate in refrigerator 2 hours or up to overnight.

Preheat oven to 400 degrees. Remove wings from marinade and place in single layer on roasting pan or cookie sheet. Place in oven and roast 30 minutes. Turn wings; spoon additional marinade over wings. Discard remaining marinade. Return wings to cook additional 20 minutes. Serve immediately, sprinkled with chopped basil leaves.

Wings can also be grilled about 7 to 8 minutes per side, brushing with marinade after turning.

Yield: 4 appetizer servings

Source: National Chicken Council

4 chicken breast halves, boneless and skinless

4 cups water

1 14-ounce low-sodium chicken broth

3/4 cup mayonnaise

1 tablespoon curry powder

1 tablespoon lime juice

1 teaspoon honey

1/2 teaspoon ground ginger

1/2 teaspoon salt

1/4 teaspoon black pepper

1 red onion, medium-sized chopped

1 cup red seedless grapes, halved

1 ripe mango, peeled and diced

1/2 cup roasted cashews

6 leaves lettuce

6 soft sandwich rolls

In medium-sized saucepan over medium heat, bring water and chicken broth to low simmer. Add chicken and cook, uncovered, for 6 minutes. Remove pan from heat and cover; let stand until chicken is cooked through, about 15 minutes. Transfer chicken to a plate and cool 10 minutes. Chop chicken into 1/2-inch pieces.

While chicken is cooling, in large bowl whisk together mayonnaise, curry, lime juice, honey, ginger, salt, and pepper. Add chicken, onion, mango, grapes, and cashews. Stir gently to combine.

Slice each roll and place lettuce leaf on each. Divide chicken salad among the six rolls and serve.

Yield: 6 sandwiches

Source: National Chicken Council

4 tablespoons butter, at room temperature

3 1/2 teaspoons any variety honey, at room temperature

Place butter in a medium bowl, and pour honey over it. Using the back of a wooden spoon, slowly blend the honey into the butter.

You can keep the honey butter, covered, in the refrigerator or at room temperature for up to 2 weeks. During the summer months, leave it in the refrigerator.

Yield: 4 servings, as a spread

Source: Zingerman's Guide to Good Eating by Ari Weinzweig

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