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 Almost Turkish Piyaz Total time: Approximately 15 minutes.
Adapted from Burcu’s Antalya Bean Salad (Antalya Usulü Piyaz) on Almost Turkish Recipes.
2 cups of cooked northern beans
1/2 onion, cut finely in half-moons
1/2 cup parsley, finely chopped
1 Tbsp crushed pepper
2 hard boiled eggs, sliced or diced
Dressing:
1/4 cup tahini
1/4 cup vinegar
1/4 cup lemon juice
2 cloves of garlic, minced
Mix together dressing ingredients, set aside.
In a small bowl, knead onion slices with 1 tsp salt. Rinse and drain.
In a medium large bowl, mix together beans and onions. Stir in dressing, coat well. Fold in parsley and eggs. Sprinkle with crushed red peppers.
Serve chilled or room temperature.
 Tabouli Total time: 35 minutes.
Adapted from Holy Land Brand’s website.
2 cups dry bulgur wheat
2 cups very hot water
1 cucumber, chopped and blotted with paper towel
1-3 small tomatoes, chopped
3 green onions, finely chopped
2 cups fresh chopped parsley
1 clove garlic, minced
Dressing:
1/2 cup fresh lemon juice
1/2 cup extra virgin olive oil
1 tablespoon pepper, or to taste
2 teaspoons salt, or to taste
In a small bowl, mix together dressing ingredients, set aside.
Soak the wheat in the hot water until the water is absorbed, about 30 minutes. Drain any excess water, if necessary, and squeeze dry. I normally take this time to chop up all my vegetables.
Combine the salad ingredients, including wheat, in a large bowl. Gently stir dressing into the salad.
Serve chilled or at room temperature. Makes about 8 cups, 12 to 16 servings.
This made a whole lot of salad. We ate it for almost 4 days, with lots of help from friends, in pita bread with other assorted yummies. I’ll definitely be halving this recipe in the future (I don’t think quartering it will work very easily).
 Beef Stew before stewing Total time: 5.5 to 10 hours.
It all depends on the size of your crock-pot. I use the larger amounts now because I have a 5 quart Rival crock-pot!
1-2 pounds of beef, any style cut, chopped into 1″ to 2″ cubes
3-4 potatoes, quartered
2-3 carrots, cut into 1 inch pieces
1-2 stalks of celery, finely chopped
1 onion, finely chopped
1-3 cloves of garlic, minced
1 bay leaf
1 tablespoon Sambal Oelek
1 teaspoon coriander seed
1 teaspoon yellow mustard seed
1 teaspoon sugar
1/4 teaspoon black pepper
salt to taste
Place into crock-pot in this order:
garlic
Sambal Oelek
celery
onions
beef
remaining seasonings except salt
potatoes
carrots
Fill crock-pot with water until just below the vegetables – or to the tops of the vegetables. Cook on high for 1 hour, then simmer for 4 to 6 hours. Alternatively, just let it simmer 8 to 10 hours. Salt to taste just before serving.
Caution! Sambal Oelek is HOT HOT HOT!
I normally use a normal spoon to dish out my Sambal Oelek, and I use one heaping and a half scoop, which is about the equivalent of 1 tablespoon. That’s about as warm as I like it. Some chili isn’t that hot. Just use caution.
I start my crock-pot at 9:30am, and it simmers until 6pm. I don’t use any thickeners, but if you like your stew thick, definitely add some potato or cornstarch just before serving.
 Before! Total time: 7.5 to 9.5 hours.
It’s not just for St. Patrick’s Day! Cabbage is really good for you!
1-2 pounds of corned beef
1/2 head of cabbage
3 large potatoes
1-2 carrots
1 onion
1 clove of garlic
black pepper
2 cups of water
The corned beef seasons everything on its own, really. DO NOT ADD SALT.
Cut the corned beef into halves. Chop all vegetables down to size (somewhere between a large gumball and your fist, it’s your preference, really).
Place into crock-pot in this order:
meat
water
seasonings
onion
potatoes
carrots
cabbage
 Finished product. Cabbage color shows it's done, and you can see where the water/juice level has risen. Cook on high for 1 hour, then turn to low for 6-8 hours more. I normally start my crock-pot at 10am, and then turn it down at noon for dinner by 5pm. If I want to eat at 6pm, I turn it down at 11am. Check on it around 2pm and make sure the water level is almost the same height or the exact same height as your vegetables; add more water if necessary.
 After! (Although we'd already eaten some.. *cough*.. just couldn't wait..)
 Garnishes add a unique flavor to every bowl. Total time: 1.5 hours on the stove or 4-8 hours in the crockpot.
2-3 chicken breasts
2 cans of chicken broth
2-3 tomatoes
2 poblanos
4-6 cloves of garlic
1 medium onion
1 shallot
juice from one lime or half a lemon
handful of chopped cilantro
1 bay leaf
2 tsp cumin
1 tsp salt
1 tsp pepper
1 tbsp oregano
2 or more tsp NM or CA red chili
1 or more tsp chipotle (for smoky flavor)
garnish with
lime wedges
sliced avocado
cilantro
green onions
cheese
sour cream
8 or more small corn tortillas
1/2 c vegetable oil
alternatively, you can use corn tortilla chips out of the bag
Boil chicken breasts in just enough water to cover them until just cooked. Let cool, but do not drain.
Puree tomato, poblanos, garlic, onion, shallot and juice.
Chop or shred chicken breasts. Combine chicken, leftover water, tomato mix, chicken broth and seasonings in a pot or crock-pot. Bring just to a boil and simmer for one hour.
To prepare your own tortilla strips, slice tortillas in vertical strips 1/4 or 1/2 inch wide. Brown lightly in hot oil, drain on paper towels or in a metal colander.
I used my crock-pot, and I cooked it on high from 2pm to 6pm… but I think I could have had the same results in a pot on the stove for an hour. I didn’t puree my vegetables, either. It was more like stew, so next time, I’m definitely pureeing. New Mexico or California chili powder doesn’t add a lot of heat, but it does add a lot of flavor. You can leave them out or substitute cayenne to make it hotter or normal chili powder to change the flavor. Or leave them all out… I’m sure it’ll still taste good. I squeezed in a lime wedge into my own bowl to get the exact taste I was looking for.
Some people add corn or black beans. I’m not a fan, as I like my soup to be just chicken and tortillas.
 Tangy, sweet, spicy, lovesit. Total time: Approximately 4 hours.
* 1 head of cabbage, thinly sliced
* 1 carrot, thinly sliced
* 1/3 cup milk
* 2 fluid ounces plain yogurt
* 2 fluid ounces mayonnaise
* 1 tablespoon spicy vinegar
* 1 teaspoon dry mustard
* 1 tablespoon green onions
* 1 teaspoon of sugar
* 1 teaspoon cayenne pepper (optional!)
* salt and pepper to taste
Directions
Generously salt the cabbage and drain in colander for 3 hours. Rinse thoroughly and dry.
In a separate bowl, combine all of the ingredients except the cabbage and carrot. Whisk to combine evenly. Toss the cabbage and carrot with the dressing.
 Vegetarian Black Bean Soup with Cornbread Total time: 20-24 hours.
1 pound of dried black beans
1 large white onion, finely chopped
1 medium tomato, finely chopped
1 cup of cilantro, finely chopped
1 lemon, juiced
1 – 4 serrano peppers, finely chopped (more = hotter)
Salt and pepper to taste
Cheese, sour cream, green onions, corn chips
Soak the beans for 12 hours to plump them up. Wash and rinse.
Put the beans, onion, tomato, lemon and peppers (cilantro optional) into the crock-pot. Fill crockpot with water until it covers everything. Cook on high for 8-10 hours or until desired tenderness/mushiness.
Garnish with leftover cilantro, cheese, sour cream or yogurt, green onions and corn chips. Serves 6-8.
We normally serve it with cornbread.
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