Our love for Middle Eastern food continues with this delicious tabbouleh made with millet berries. We’ve never had millet berries before but it’s kind of like bulgar and cous cous. The kiddos tried tabbouleh for the first time and devoured it!
You can easily substitute bulgar or cous cous for the millet.
Recipe adapted from War Eagle Mill.
Ingredients:
- 1 c. millet berries
- 2 c. water
- 3/4 c. parsley, finely chopped
- 1/3 c. mint, finely chopped
- 1 cucumber, peeled and diced
- 4-5 green onions, diced
- 1 1/2 c. tomatoes, diced
- 1/4 c. olive oil
- 1/4 c. lemon juice
- 1 1/2 tsp. salt
- 1/2 tsp. pepper
Directions:
- Bring 2 cups water and 1 cup of water to a boil; cover, reduce heat to a simmer and cook for 15 minutes or until liquid is absorbed. Uncover and fluff with fork and let cool.
- Place parsley, mint, cucumber, green onions and tomatoes in a large bowl.
- In a small bow, stir together olive oil, lemon juice, salt, and pepper.
- Add cooled millet to bowl with veggies and combine; then add the dressing mixture and toss to coat.
- Cover and refrigerate for at least 2 hours.
Millet Tabbouleh:
This taco pizza is quick to make and can be customized to your liking. It’s so tasty and so easy! The picture above has half with just beans, cheese and tomatoes, and the other half has beans, cheese, taco meat, and tomatoes. But the possibilities are endless….add jalapenos, avocado, sour cream salsa, etc. Be creative!
Ingredients:
- 1 package (13.02 oz) refrigerated bread dough
- 1 lb. meat or veggie meat crumbles
- 1 packet of taco seasoning
- 1/2 c. water
- 1 15 oz can of refried beans
- 1 c. shredded cheese
- 1 1/2 c. chopped tomatoes
- Other toppings: lettuce, jalapenos, olives, avocado, sour cream, salsa, etc.
Directions:
- Preheat oven to 425*
- Spray large cookie sheet with cooking spray. Remove dough from package and unroll in center of cookie sheet. Press dough to form 10×14 rectangle. With a fork, poke dough about every 2 inches. Bake 8-10 minutes or until crust browns.
- Meanwhile, in a skillet cook meat if using until no longer pink. Add taco seasoning and water and stir until mixture becomes thick.
- Heat refried beans with some water so that they are spreadable.
- Spread beans evenly over crust leaving 1/4 inch border around edges. Add cheese to the beans then top with the meat mixture, tomatoes, and any other toppings of choice.
- Cut pieces and serve with salsa, sour cream, guacamole, and enjoy!
Taco Pizza:
This hearty and healthy dinner was enjoyed by everyone, and it’s easy to make which is always a plus.
Adapted from Taste of Home Casseroles, 2011.
Ingredients:
- 2 tsp. oil
- 1 medium onion, chopped
- 1/4 c. flour
- 1 tsp. dried basil
- 1 tsp. dried thyme
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 2 1/2 c. skim milk
- 1 TBSP Worcestershire sauce
- 1 16oz. package frozen mixed vegetables
- 2 c. cooked chicken, cubed (can use rotisserie chicken)
- 2 TBSP Parmesan cheese
Biscuit Ingredients:
- 1 c. all purpose flour
- 1 TBSP sugar
- 1 1/2 tsp. baking powder
- 1/4 tsp. salt
- 1/3 c. skim milk
- 3 TBSP oil
- 1 TBSP fresh parsley, minced
Directions:
- In a large skillet, heat oil over medium high heat; then add the onion and cook until tender. Stir in the flour, basil, thyme, salt and pepper until blended. Gradually stir in milk and Worcestershire sauce until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened; then add the vegetables, chicken, and cheese and reduce to low.
- Meanwhile, in a medium bowl, combine four through salt. In a small bowl combine milk, oil and parsley; then stir into dry ingredients until just combined.
- Transfer hot chicken mixture to a greased 2 1/2 quart baking dish. Drop biscuit batter by rounded tablespoonfuls onto chicken mixture.
- Bake uncovered at 375* for 30-40 minutes or until biscuits are lightly browned.
Chicken and Biscuits Casserole:
This pot roast recipe is so good! I’ve made quite a few pot roast recipes and they all seem to be missing something, but the sweetness from the cranberry sauce adds that missing element. Everyone enjoyed this dinner, and it will certainly become a favorite at our house. Definitely company worthy too!
Recipe from Hot Recipes in Cool Dishes
Ingredients:
- 1 TBSP oil
- 1 beef roast, 3-5lbs
- 1/2 c. red wine or beef broth
- 1 packet of powdered onion soup mix
- 1 can of whole cranberry sauce
- 2 tsp. garlic, minced
Directions:
- Preheat oven to 325*
- Heat large skillet over medium high heat, and add oil. Then add the roast and brown well on all sides.
- Place roast in a 2.5 quart baking dish.
- Add remaining ingredients to the skillet, stirring constantly until the cranberry sauce melts.
- Pour sauce over the roast int he baking dish, cover and bake for 2.5 – 3 hours, or until meat is fork tender.
Sweet and Sour Pot Roast:
We love Middle Eastern food. Our love for Middle Eastern food really developed when we were living in Baton Rouge (who would’ve thunk it!), and then we moved to Houston, and there was a delicious restaurant down the street from our townhouse.
This salad is so good, and even the kiddos loved it (and the dressing)!
Salad Ingredients:
- Butter lettuce
- 1 red pepper, chopped
- 2 mini cucumbers, sliced
- Red onion, thinly sliced (not too much)
- 3 TBSP mint, chopped
- 3 TBSP parsley, chopped
- Pita chips
Salad Dressing Ingredients:
- 2 tsp. garlic, minced
- 2 tsp. olive oil
- 2 TBSP lemon juice
- salt & freshly ground black pepper, to taste
Directions:
- Combine salad ingredients in a large bowl.
- Combine dressing ingredients in a small bowl.
- Add dressing to salad and top with pita chips.
Labanese Fatoush Salad:
This recipe is so delicious, and is very kiddo approved!! When I made this I made baked everything in one dish. Next time I’ll put the chicken and potatoes in separate dishes (because there was too much in the baking dish).
Lemon Garlic Roasted Potatoes Ingredients:
- 1/4 c. olive oil
- 3 TBSP garlic, minced
- 1/3 c. white wine
- 1 TBSP grated lemon zest (2 lemons)
- 2 TBSP freshly squeezed lemon juice
- 2 tsp. Italian seasoning
- Kosher salt and freshly ground black pepper
- 2 lbs small potatoes, quartered
Lemon Garlic Roasted Potatoes Directions:
- Preheat oven to 400*.
- Combine olive oil through salt and pepper in a 9 x 13 baking dish (3.5 quart).
- Boil the potatoes until just tender and add to mixing dish, toss to coat (shorter baking time) OR add raw potatoes and toss to coat (longer baking time).
- Bake uncovered for shorter baking time: 20 minutes OR longer baking time: 45 minutes.
Lemon Garlic Chicken Ingredients:
- 1/4 c. olive oil
- 3 TBSP garlic, minced
- 1/3 c. white wine
- 1 TBSP grated lemon zest (2 lemons)
- 2 TBSP freshly squeezed lemon juice
- 2 tsp. Italian seasoning
- Kosher salt and freshly ground black pepper
- 4-6 boneless chicken breasts
Lemon Garlic Chicken Directions:
- Preheat oven to 400*.
- Combine olive oil through salt and pepper in a 9 x 13 baking dish (3.5 quart).
- Add chicken and toss to coat.
- Bake uncovered until done 20-40 minutes, depending on thickness of chicken.
Lemon Garlic Chicken and Roasted Potatoes:
Published by Rachel April 1st, 2013
in 4 Stars, Family Recipe, Sides and Vegetarian.
If you like spanikopita, you’ll love this spinach pie. My Grandma Boden used to make a spinach pie (it didn’t have the cheeses in it), and I loved it, and I really love this one too.
Ingredients:
- 1 rolled 9 inch pie crust, room temperature
- Olive oil
- 1 onion, diced
- 2 lbs. frozen spinach, defrosted
- 4 eggs
- 1/4 c. small curd cottage cheese
- 6 oz. feta, crumbled
- 1/4 tsp. nutmeg
- 1/2 tsp. Italian seasoning
- 1/2 tsp. salt
- 1/4 tsp. pepper
Directions:
- Preheat oven to 350*.
- Spray pie plate with cooking spray and unroll pie crust and place in pie plate.
- Heat olive oil in a nonstick skillet over medium high heat; add onions and cook until they turn translucent and begin to caramelize.
- Add the spinach, and cook for 5 minutes. Drain spinach and onions well.
- In a mixing bowl, beat the eggs, and then add remaining ingredients and add the spinach and onions.
- Pour the mixture into the crust and bake for 90 minutes or until a knife inserted into the center comes out mostly clean.
Spinach Pie
Published by Rachel March 25th, 2013
in 5 Stars, Bread, Kid Approved and Sides.
This pretzel recipe comes from honestcooking.com, and they are sooooo good!!! They have soft chewy insides with a crisp outside. Great recipe to get kids involved in the kitchen. Enjoy hot out of the oven, with mustard, or sprinkle with cinnamon and sugar for a sweet treat.
Ingredients:
- 1 1/3 c. water
- 2 tsp. salt
- 1 package of fast acting yeast
- 11 oz. (approximately 2 1/4 c.) all purpose flour
- 11 oz. (approximately 2 1/4 c.) whole wheat flour
- 2 oz. butter, melted
- 1/4 c. honey
- vegetable oil for bowl
To boil pretzels:
- 10 c. water
- 1/3 baking soda
- 1 large egg, beaten with 1 TBSP water
- salt
Directions:
- Combine the water, salt, yeast, flour, butter and honey.
- Using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes.
- Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil.
- Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.
- Preheat the oven to 450* degrees F.
- Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.
- Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.
- In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope.
- Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel.
- Place onto the parchment-lined half sheet pan.
- Place the pretzels into the boiling water, 1 by 1, for 30 seconds.
- Remove them from the water using a large flat spatula.
- Return to the half sheet pan, brush the top of each pretzel with the beaten egg and water mixture and sprinkle with the pretzel salt.
- Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.
Honey Whole Wheat Pretzels:
Not the prettiest dish to photograph, but it is so delicious! Everyone LOVED this…even -s, who’s not too crazy about anything sweet potato. Both kiddos requested that I make this again, and it will definitely be made at Thanksgiving.
Adapted from Tara McConnell’s Hot Recipes in Cool Dishes.
Filling Ingredients:
- 3 lbs. sweet potatoes, peeled and chopped
- 1 c. Craisins (reduced sugar)
- 1/2 c. brown sugar
- 4 TBSP butter, melted
- grated zest and juice of 1 orange
- 1 tsp. cinnamon
- 1/2 tsp. allspice
- 1/2 tsp. salt
Topping Ingredients:
- 1/2 c. brown sugar
- 1 c. flour
- 1 c. chopped pecans
- 1/2 c. butter, melted
Directions:
- Preheat oven to 400*.
- Add potatoes to a large pot of water; bring to a boil and cook until tender.
- Meanwhile, in a mixing bowl, combine Craisins through salt.
- In another mixing bowl, combine the topping ingredients.
- When potatoes are tender, drain and return to pot; add Craisin sauce and mash with a potato masher.
- Spray a 3 qt baking dish (7 x 9 ish) with cooking spray and add potato mixture and spread topping over the potato mixture (may want to take a knife and spray with cooking spray to more easily spread the mixture).
- Bake for 30 minutes or until the topping has browned.
Cranberry Sweet Potato Casserole:
Aunt Nancy’s 3 Bean and Corn Salad is a Clark family staple. It’s delicious and great for picnics, potlucks, summertime, and anytime!
Ingredients:
- 1/4 c. vegetable oil or olive oil
- 2 T. white vinegar or rice wine vinegar
- 1 T. soy sauce
- 1/4 tsp. pepper
- 1/4 tsp. salt (I omit)
- 1 can (19 oz.) garbanzo beans, rinsed and drained
- 1 can (16 oz.) kidney beans, rinsed and drained
- 1 package (9 oz.) frozen green beans, but, thawed, and drained
- 1 1/2 c. frozen corn, thawed
- 1/2 c. sliced green onions
Directions:
- Mix/beat oil, vinegar, soy sauce, salt, and pepper with a fork until slightly thickened.
- Add remaining ingredients and toss to coat.
- Cover and refrigerate at least 1 hour. Toss before serving. Serves 6.
3 Bean and Corn Salad:
