I had the most wonderful opportunity to guide some amazing women through a cooking journey yesterday… They were a group of strong, capable and caring gals, each with their own strengths ~ we found a common bond or two; formed a new bond or two.  I feel blessed, and certainly enriched by your company!  Thank you for sharing your time with me…

Menu

hummus with chapati

tabbouleh on romaine wedges

saffron rice

rice pudding with almonds and cinnamon

frozen, candied grapes

Chapati

• 2 1/4 cups flour
• 1 cup water
• 1 tsp salt
• 2 T plain yogurt
• 4 T melted butter 

Place flour into large bowl; add yogurt and salt, start with1/2 cup water, adding more to make dough; stir with wooden spoon until all ingredients are incorporated.  Sprinkle with a little flour, cover and let rest for 5-10 minutes (I use this time to get my butter melted, pan hot, kitchen cleaned). Flour surface and hands well, take a walnut-size ball of dough, roll out with floured rolling pin. Place chapati on hot grill pan, cooking about 30-45 seconds per side; brush with the melted butter, move to paper towel or cloth, continue with remaining dough. Serve ~ enjoy! 

*goes great with grilled chicken skewers, lamb meatballs with yogurt sauce, hummus, or spicy dishes!

Hummus

• 1 can chickpeas (reserve liquid)
• 1 can cannellini or other white bean
• 6 cloves garlic
• juice of 1 lemon
• 1/4- 1/2 tsp crushed red pepper flakes
• 1/4 cup tahini
• 1/4 cup olive oil
• salt to taste

Place all ingredients, minus the olive oil, in a blender (food processor); pulse until beans and garlic start to break down. Add olive oil in a stream to form paste; use bean liquid as necessary for consistency of your choice. Enjoy with flat breads, sliced veggies, meats ~ v

Tabbouleh

• 1/2 teaspoon kosher salt plus more
• juice from 1 1/2 lemons
• 4 garlic cloves, minced
• 1 small red onion, thinly sliced
• 1/2 cup extra-virgin olive oil
• Freshly ground black pepper
• 1 large English cucumber, cut into 1/4″ pieces
• 1 pint cherry tomatoes, halved
• 2/3 cup chopped flat-leaf parsley
• 1/2 cup chopped fresh mint
• 2 scallions, thinly sliced
• 2 cups water
• 2 cups bulgar wheat

Pour water over bulgar, cover and let sit for an hour; meanwhile, cut and combine all vegetables and herbs, season with a little salt; when bulgar has absorbed all the water, mix in vegetable-herb mixture, season with olive oil, lemon and salt as needed.  Toss to mix ~ enjoy!

Simple rice pudding

• 1/2 cup arborio rice
• 3 cups cold milk
• 1 1/2 cups sugar
• 2 tablespoons cornstarch
• pinch of salt
• 1 cup chopped almonds
• 2 teaspoons ground cinnamon

In large saucepan over medium heat, bring 1 cup water to boil. Stir in rice, cover, and return to boil. Lower heat and simmer until water is absorbed, about 10 minutes.

While rice is cooking, pour milk into large bowl. Whisk in sugar and cornstarch until dissolved. Stir in rosewater. When rice is cooked, raise heat to high, pour milk mixture over, and stir constantly until mixture returns to boil. Lower heat and simmer, stirring occasionally, until rice and milk are incorporated, about 30 minutes. Pour into 4 ramekins or 1 medium-sized serving dish and chill, covered, at least 3 hours or serve warm.

Sprinkle with almonds and cinnamon just before serving.