1 ½ pounds ground beef, 85 % lean 1 cup uncooked white rice (I prefer Uncle Ben’s converted rice) 1 small can tomato sauce 1 teaspoon black pepper 1 TB salt 1/8 tsp. cinnamon 1/8 tsp. allspice 2 lemons 100 Grape leaves (about 2 jars)
In a large mixing bowl, combine first seven ingredients and add juice of 1 lemon. Mix well with hands. Wash grape leaves and pour boiling water over leaves to soften in a colander. Place about one tablespoon of meat mixture on veined side of each grape leaf. Spread across in a line, turn in the side ends and roll up completely. Line bottom of a large baking pan with unfilled grape leaves, then place filled grape leaves evenly in rows in pan, layering them and crisscrossing each layer. Add water almost to cover. Cover pan with aluminum foil and bake in preheated 400 deg. oven for about 45 min. to an hour (until water is absorbed and grape leaves are soft). Add juice of 1 lemon 5 min. before removing from oven.
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 1 16 oz can of chickpeas or garbanzo beans 1/4 cup liquid from can of chickpeas 3-5 tablespoons lemon juice (depending on taste) 1 1/2 tablespoons tahini 2 cloves garlic, crushed 1/2 teaspoon salt 2 tablespoons olive oil
Drain chickpeas and set aside liquid from can. Combine remaining ingredients in blender or food processor. Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth. Place in serving bowl, and create a shallow well in the center of the hummus. Add a small amount (1-2 tablespoons) of olive oil in the well. Garnish with parsley and/or paprika(optional).
Serve immediately with fresh, warm or toasted pita bread, or cover and refrigerate.
For a spicier hummus, add a sliced red chile or a dash of cayenne pepper.
Hummus can be refrigerated for up to 3 days and can be kept in the freezer for up to one month. Add a little olive oil if it appears to be too dry.
 (pronounced hash-wah)
This derivative of one of my favorite Syrian dishes (al-Hashweh), employs lean chicken breast, whole grains, and my favorite legume, BLACK BEANS. The unique
Middle-Eastern spices give it a flavor that is quite savory, but with not-so-subtle hints of sweetness.
Ingredients:
8 oz, roasted chicken breast (boneless/skinless) season liberally w/salt and pepper
12 oz (dry) package of Israeli couscous
1 can of black beans (rinsed and drained, well)
1 TBSP ground cinnamon
1 TBSP ground allspice
1 TBSP kosher salt
1 TBSP black pepper
1 TBSP onion powder
1 TBSP garlic powder
Cook the couscous in a tightly-covered saucepan, according to instructions.
I like to tear the cooked chicken into shredded, bite-size pieces but you can also cut it into bite-sized pieces. When this is done, add the chicken into the dish, then, add the spices, and black beans, and fold together. Put the lid back on the pan, and let it sit for a few minutes, while the spices are infusing into the couscous.
Serve on a beautiful serving tray, and garnish with fresh mint or parsley sprigs!
Serves 4
1 1/2 Cups Grape Nut cereal
4 whole eggs and 4 egg whites (or 2 cups of egg substitute, if you're into substitutes!)
1 cup skim milk
1 TBSP of pure vanilla extract
2 tsp ground cinnamon
2 tsp freshly-grated nutmeg
1 tsp ground allspice
Pre-heat oven to 350° and place a pan of water on the bottom rack.
In a large bowl, whisk the eggs, milk, extract and spices until well-combined. In a 13" glass baking dish (lightly-sprayed w/cooking spray), line the bottom w/the grape nuts. Gently pour the egg-mixture over the grape nuts. Bake for 45 minutes, or until the custard is just set (it will complete-set as it cools). Serve warm (microwave) or cold, with skim milk and maybe a little honey.
Serving size, 1 CUP, cooked.
4 Cups sweet potatoes, peeled and chopped into ½" cubes
1 red onion, finely-sliced
3 TBSP olive oil
1 TBSP Kosher salt, fresh cracked pepper, onion powder, and garlic powder
1 can of black beans, rinsed and drained well
1 tsp ground cinnamon, allspice, and ginger
Preheat oven to 375°
In a large bowl, drizzle olive oil over the potatoes and onion. Add the spices, and combine well. Roast, uncovered on the top rack in the oven, for 45-50 minutes, stirring twice so that it cooks evenly. When potatoes are fork-tender, remove from oven, then add black beans, cinnamon, allspice, ginger, and gently fold in. Adjust seasonings, if necessary. Serves 4.
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10 Minute Meals
