Chicken Noodle Soup, Moroccan Cigars, Spinach and Feta Pies, Turkey Burgers,

White Meat Chicken Soup with Egg Noodles
Adapted from 1996 Cooks Illustrated

Ingredients
1 tablespoon vegetable oil
4 Chicken Breasts
2 medium onions , cut into medium dice
2 quarts boiling water
Table salt
2 bay leaves
1 large carrot , peeled and sliced 1/4-inch thick
1 medium rib celery , sliced 1/4-inch thick
1/4 teaspoon dried thyme
2 cups egg noodles (3 ounces), preferably wide
1/4 cup minced fresh parsley leaves
Ground black pepper

Instructions
1. Heat oil in large soup kettle. When oil shimmers and starts to smoke, add chicken breast halves; sauté until brown on both sides, about 5 minutes. Remove and set aside. Add half of chopped onions to kettle; sauté until colored and softened slightly, 2 to 3 minutes. Increase heat to high; add boiling water along with breast halves, 2 teaspoons salt, and bay leaves. Return to simmer, then cover and barely simmer until chicken breasts are cooked and broth is rich and flavorful, about 15-20 minutes.

2. Remove chicken breasts from kettle; set aside. When cool enough to handle, shred into bite-size pieces. Strain broth and skim fat from broth, reserving 2 tablespoons plus the rest of the broth.

3. Return kettle to medium-high heat. Add remaining onions, along with carrot and celery; sauté until softened, about 5 minutes. Add thyme, along with broth and chicken; simmer until vegetables are tender and flavors meld, 10 to 15 minutes. Add noodles and cook until just tender, about 5 minutes. Adjust seasonings, stir in parsley, and serve.

Moroccan Meat "Cigars"
Adapted from "The Book of Jewish Food" (Below makes 15, original recipe makes 32... just double the below for 32 cigars)

1 onion, chopped
2 tablespoons Peanut or Sunflower oil
1/2lb ground beef (we're using turkey)
3/4 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon nutmeg
pinch of cayenne
Juice of 1/2 lemon
1 cup water
2 tablespoons finely chopped parsley
Philo dough, About 4-6 sheets

Make the filling:
Fry the onions in oil until soft. Add the meat and stirr until is changes color. Ad salt and pepper to taste, cinnamon, ginger, nutmeg, cayenne and lemon juice. Stir Well. Add 1 cup water and cook, covered for 30 minutes. remove lid toward the end to dry it out. Put mixture in a food processor until it's a soft paste. Stir in Parsley. Set aside to cool.

Make the cigars:
Cut each sheet of filo into 4 rectangles. Pile the rectangles on top of eachother so they don't dry out. Brush the top strip lislty with oil. Take a lump of the meat, smaller than a walnut, and press it into a sausage shape in your hand. Place it along one short end of a strip of filow 1 inch from the edge. roll it up like a cigarette, turning the ends in about a thired of the way to trap the filling, then continue to roll with the sides open. Repeat with the remainder of the strips

Bake:
Brush the tops with a little egg yolk mixed with a teaspoon of water will give them a more golden color. Bake at 325 for about 30 minutes or until crisp and golden.

Spinach and Feta Borekas
Adapted from "the Book of Jewish Food"

For the crust:
1 recipe basic pie dough (see below)
1 egg yolk mixed with 1 teaspooon water

For the filling:
1lb frozed chipped spinach, thawed (we used fresh spinach, steamed and squeezed.
2 eggs, lightly beaten
1/2lb feta cheese, mashed
4 tablespoons grated Parmesan
Salt and pepper

Make the filling:
Drain the spinach in a colander and press all the water out. mix with the rest of the filling ingredients.

For the Pie Dough:
1/2 cup grapeseed oil
4oz unsalted butter
1/2 cup water
1/2 teaspoon salt
3 2/3 cup flour
2 Tablespoons sesame seeds (optional, for the tops)

Heat the oil and butter in a pan over low heat until the butter melts. Add the water and salt and beat well. add the flour gradually- enough to make a soft, greasy dough that hold together in a ball, stiring with a fork to begin with, then working it in with your hand. dough should be handled as little as possible. Leave it to rest, covered in plastic wrap, at room temperature for 20 minutes.

1. Take walnut-sized lumps and roll each into a little ball. Press and squash between your palms and pull into a 4-inch round. Put a teaspoon of filling in the middle of each round and fold the dough over the filling into a half moon. Pinch the edges firmly togeter to seal.

2. Place the pies on oiled trays. Brush with egg yolk mixture and sprinkle with sesames seeds. Bake at 350 for 30 minutes.


Turkey Burgers
Adapted from Cooks Illustrated, July 2008

Ingredients for 4 burgers (I will cut it in half for dinner for two)
1 pound lean ground turkey
1/2 teaspoon table salt
1/2 teaspoon ground black pepper
2 teaspoons Worcestershire sauce
1/2 cup ricotta cheese
2 teaspoons Dijon mustard
1 tablespoon vegetable oil or canola oil

Instructions
1. Transfer ground meat to medium bowl. Stir in salt, pepper, Worcestershire sauce, ricotta cheese, and mustard until blended, and divide meat into 4 portions. Lightly toss one portion from hand to hand to form a ball, then lightly flatten ball with fingertips into 1-inch-thick patty. Repeat with remaining portions.

2. Heat a large, heavy skillet (preferably cast-iron or stainless steel with an aluminum core) over medium heat until very hot, 4 to 5 minutes. Swirl oil in pan to coat bottom, then add burgers. Cook over medium heat without moving burgers until bottom side of each is dark brown and crusted, 3 to 4 minutes. Turn burgers over; continue to cook until bottom side is light brown but not yet crusted, 3 to 4 minutes longer. Reduce heat to low, position cover slightly ajar on pan to allow steam to escape, and continue to cook 8 to 10 minutes longer, flipping burgers if necessary to promote deep browning, until center is completely cooked. Remove from pan and serve immediately.

Tangy Coleslaw, Sloppy Joe-Stuffed Potatoes,

Tangy Coleslaw
Adapted from Cooks Illustrated, May 2011

1/4 cup cider vinegar , plus extra for seasoning
2 tablespoons vegetable oil
2 Tablespoons sliced celery leaves
1/4 teaspoon ground black pepper
1/2 large green cabbage (about 1 pound), cored and shredded fine (about 6 cups)
1/4cup sugar, plus extra for seasoning
1 large carrot , peeled and grated
2 tablespoons chopped fresh parsley leaves

1. Combine 1/4 cup vinegar, oil, celery leaves, and pepper in medium glass or metal bowl. Place bowl in freezer until vinegar mixture is well chilled, at least 15 minutes and up to 30 minutes.

2. While mixture chills, toss cabbage with ¼ cup sugar and 1 teaspoon salt in large microwave-safe bowl. Cover with large plate and microwave on high power for 1 minute. Stir briefly, re-cover, and continue to microwave on high power until cabbage is partially wilted and has reduced in volume by ¬one-third, 30 to 60 seconds longer.

3. Transfer cabbage to salad spinner and spin cabbage until excess water is removed, 10 to 20 seconds. Remove bowl from freezer, add cabbage, carrot, and parsley to cold vinegar mixture, and toss to combine. If desired, adjust flavor with sugar or vinegar. Season with salt to taste. Refrigerate until chilled, about 15 minutes. Toss again before serving.

Sloppy Joe-Stuffed Potatoes
Adapted from Oct. 2011 Food Network magazine

1 Vidalia onion, chopped
1 Green bell pepper, chopped
1lb ground turkey or beef
1 cup tomato sauce
1 cup water
1 tablespoon brown sugar
1 tablespoon cider vinegar
1 teaspoon cumin
4 baked russet potatoes
1 cup shredded cheddar cheese (optional)

Saute onion and pepper in olive oil until soft. add ground turkey and brown. Add tomato sauce, water, brown sugar, cider vinegar and cumin. Simmer until thick. Spoon onto baked potatoes and garnish with cheese.

Cranberry Nut Bread, Potato and Leek Soup, Buttermilk-Brined Pork Loin, Multigrain Pancakes

This week is a short week because my Mother-in-Law is visiting for Thanksgiving. We plan on making pancakes the morning of T-giving, so I'm going to document the recipe I always use for my pancakes. I'm also making another jar of strawberry jam from a few weeks ago and we plan on having Chicken Burgers on Salad greens as well.

Cranberry Nut Bread
My own!

1 cup whole wheat flour
1 cup all purpose flour
1 cup sugar
1 1/2 teaspoons baking powder
1 tsp salt
1/2 teaspoon baking soda
3 oranges (squeeze them for juice, about 3/4 cup, and zest for 1Tbsp zest)
2 Tbsp vegetable oil
1 egg, well beaten
1 1/2 cups fresh or frozen cranberries, coarsley chopped
1/2 cup chopped pecans (or any other nut)

Preheat Oven to 350 and butter a 9x5 loaf pan.

1. Mix flour, sugar, baking powder, baking soda and salt in a bowl.

2. Stir in juice, oil, zest and egg. Mix until well blended.

3. Stir in cranberries and nuts, then spread mixture evenly in pan.

4. Bake for 55 minutes or until toothpick comes out clean. Cool on rack for 15 minutes, then take the loaf out and cool completely.

Potato and Leek Soup
adapted from Cooks Illustrated, March 2010

4 leeks, white and light-green parts halved lengthwise, washed, and sliced thin (about 4 cups). Separate the dark green parts and cut into 2-inch pieces
2 cups low-sodium chicken broth
2 cups water
4 tbsps (1/2 stick) unsalted butter
1 medium onion, chopped medium (about 1 cup)
1 small russet potato (about 6 ounces), peeled, halved lengthwise, and cut into 1/4-inch slices
1 bay leaf
1 (4-inch) sprig fresh thyme or 1/8 teaspoon ground thyme
1 large slice sandwich bread, lightly toasted and torn into 1/2-inch pieces

1. Bring dark-green leek pieces, broth, and water to boil in large saucepan over high heat. Reduce heat to low, cover, and simmer 20 minutes. Strain broth through fine-mesh strainer into medium bowl, pressing on solids to extract as much liquid as possible; set aside. Discard solids in strainer and rinse out saucepan.

2. Melt butter in now-empty saucepan over medium-low heat. When butter foams, stir in sliced leeks, onion, and 1 teaspoon salt. Reduce heat to low and cook, stirring frequently, until vegetables are softened, about 10 minutes.

3. Increase heat to high, stir in reserved broth, potato, bay leaf, and herb sprig and bring to boil. Reduce heat to low and simmer until potatoes are tender, about 10 minutes. Add toasted bread and simmer until bread is completely saturated and starts to break down, about 5 minutes.

4. Remove and discard bay leaf and herb sprig. Transfer half of soup to blender and process until smooth and creamy, 2 to 3 minutes. Transfer to large bowl and repeat with remaining soup. Return soup to saucepan and bring to simmer; season with salt and pepper to taste. Serve with garnish (Fried leeks, crisp bacon bits, a dollop of sour cream, or freshly chopped chives).

Buttermilk-Brined Pork Loin
Adapted from FabulousFoods.com Juloy 2007

3 cups buttermilk
2/3 cups kosher salt
1 tablespoon lemon zest
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh sage or 1 teaspoon dried
4 pork chops (each 1 1/4 to 1 1/2 inches thick and 8 to 12 ounces)
2 teaspoons freshly ground black pepper
flour for coating
3 tablespoons olive oil

1. To brine the pork chops: Pour the buttermilk into a plastic storage container or stainless steel bowl and stir in the salt until completely dissolved. Add the lemon zest, rosemary, and sage. Add the pork chops, making sure they are completely immersed in the brine. Cover and refrigerate for 3 to 4 hours.

2. Preheat the oven to 400° F.

3. Remove the chops from the brine and rinse off the buttermilk. Pat dry. Season generously with black pepper, and dredge each chop in the flour, shaking to remove the excess. Set the chops aside.

4. In a non-stick oven proof skillet large enough to hold all the chops, heat the oil over medium-high heat. Put the chops in the pan and cook for 2 to 3 minutes or until nicely browned. Turn and cook 3 minutes more. Transfer the skillet to the oven and bake the chops for about 15 minutes or until they are firm to the touch and/or register 145° F on an instant-read meat thermometer inserted in the middle of a chop.

5. Remove the chops to a platter and let rest 5 minutes before serving.

Multigrain Pancakes
Adapted from Food.com, July 2009

1/2 cup all-purpose flour
1/4 cup whole wheat flour
1/4 cup cornmeal
2 tablespoons sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 eggs
1 cup buttermilk
2 tablespoons butter, melted
maple syrup, peanut butter, jam (whatever you want for a topping!)

1. In a large bowl, combine dry ingredients.
2. In a small bowl, beat egg and add buttermilk and butter.
3. Stir into dry ingredients just until moistened.
4. Pour batter by 1/4 cupfuls onto a hot lightly greased griddle.
5. Turn when bubbles form on top of pancakes. Cook until second side is golden brown.