Spinach and Feta Hummus

http://tastykitchen.com/recipes/appetizers-and-snacks/spinach-and-feta-hummus/

Makes 10 servings.

30 ounces, weight Garbanzo Beans Drained
1-½ cup Fresh Spinach
8 ounces, weight Feta Cheese
⅓ cups Olive Oil
5 Tablespoons Lemon Juice
4 Tablespoons Tahini
2 Tablespoons Red Pepper Flakes
2 cloves Garlic, Peeled
2 teaspoons Salt

Combine the garbanzo beans, spinach, olive oil, lemon juice and tahini in a large food processor. Pulse until combined. Add the feta, red pepper flakes, garlic and salt. Pulse until combined. Taste and add salt or more red pepper flakes if desired.

Chicken Souvlaki with Tzatziki Sauce

http://www.myrecipes.com/recipe/chicken-souvlaki-with-tzatziki-sauce-10000000698653/

Makes 2 servings.

Ingredients

Souvlaki:
3 tablespoons fresh lemon juice
1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried oregano
2 teaspoons olive oil
1/2 teaspoon salt
4 garlic cloves, minced
1/2 pound skinless, boneless chicken breast, cut into 1-inch pieces
1 medium zucchini, quartered lengthwise and cut into (1/2-inch-thick) slices
Cooking spray

Tzatziki Sauce:
1/2 cup cucumber, peeled, seeded, and shredded
1/2 cup plain low-fat yogurt
1 tablespoon lemon juice
1/4 teaspoon salt
1 garlic clove, minced

Preparation
To prepare souvlaki, combine the first 5 ingredients in a zip-top plastic bag; seal and shake to combine. Add chicken to bag; seal and shake to coat. Marinate chicken in refrigerator for 30 minutes, turning once. Remove chicken from bag; discard marinade. Thread the chicken and zucchini, alternately onto each of 4 (8-inch) skewers. Heat a grill pan coated with cooking spray over medium-high heat. Add skewers; cook 8 minutes or until chicken is done, turning once.
To prepare tzatziki sauce, combine cucumber, yogurt, 1 tablespoon lemon juice, 1/4 teaspoon salt, and 1 garlic clove, stirring well. Serve the tzatziki sauce with souvlaki.

Tabouli

With guest chef, Kenny for Mediterranean food night. :)

http://www.dailyunadventuresincooking.com/recipe/tabouli-recipe/

Makes 4 servings.

1 cup bulgar
2 medium tomatoes
1/2 English cucumber
1/2 green pepper
5 green onions
1 cup fresh parsley, finely chopped
2 tablespoons mint, finely chopped
1 lemon juiced
3 tablespoons olive oil
salt and pepper

Put bulghar in a bowl and stir in 2 cups of boiling water. Cover with a plate and let sit for 30 minutes. While the bulghar cooks you can prep the vegetables. Ideally the tomatoes, cucumber and green pepper are all chopped the same size, a dice of about 3/4 cm. When dicing the tomatoes and cucumber first de-seed them. Then chop the green onions very thinly.
Once bulgar is cooked put it in a fine mesh sieve and press out the water. Put in a salad bowl and add vegetables, parsley and mint. Whisk together lemon juice, olive oil and salt and pepper. You want about ~1/2 teaspoon salt and ~1/4 teaspoon pepper but adjust for your tastes. Add dressing to tabouli salad and toss to combine.

Ginger Lemon and Coriander Fish Soup

150 g fish fillets, sliced

1 carrot

2 scallions

6 cups water

1/4 lemon, sliced

1 -2 tablespoon garlic, grated

1 -2 teaspoon gingerroot, grated

1 -2 tablespoon coriander, chopped

2 tablespoons fish sauce

1 tablespoon soy sauce

1 tablespoon vegetable bouillon granules

Directions:

1. Bring 6-8 cups of water to boil in a large pot and add lemon slices (squeeze them into the water and then throw them in the pot).

2. Add as much ginger and garlic as you can handle! the more, the better - reduce heat to low.

3. Julienne (long ultra-thin slices) carrot and scallions and add to pot.

4. Slice fish (or chicken if you want to substitute) into bite size pieces and add to soup mix - bring back to boil for 1-2 minute, then reduce heat to simmer.

5. Add all other ingredients and simmer for 1/2 hour.

6. Variation: add fresh chilli sparingly, if you like it hot!

7. Lemongrass is a wonderful additive if you have it in your pantry.

Read more: http://www.food.com/recipe/ginger-lemon-coriander-fish-soup-168428#ixzz1V3bR4Ogb

German Knoedel

http://chadogroup.com/oma/semmel_knoedel/

Bread Dumplings

Makes 10-11 dumplings

2 'Crusty French Baguette Breads'

1 med. onion- finely chopped

2 tbsp. butter

1 tbsp. salt

1/2 cup of fresh parsley, chopped

1-1/2 to 2 cups milk

4 eggs

2/3 cup flour

1/2 cup bread crumbs

Boiling, salted water

I am able to purchase the bread at my local "Jewel" grocery store.

I'm sure it's available elsewhere also.

Leave the bread sit overnight, in it's wrapper

otherwise it makes a BIG mess when it's cut.

Cut the bread in half to make it easier to handle.

Cut it in thirds to make 3 layers.

Cut it lengthwise to make long strips from the 3 layers

Cut it across to make cubes.

Melt the butter and saute the onions until they are translucent.

Add the parsley and saute just a little longer.

Let the mixture cool.

Sprinkle the salt over the cubed bread. Heat the milk almost to boiling.

Pour it over the bread. Set aside to cool.

Go relax while this cools- you deserve it!

When the bread-milk mixture is cool,

pour the onion-parsley mixture on top and mix it well.

Use your hands- it's easier!

Whisk the eggs to mix them thoroughly.

Pour over the bread mixture. Mix well.

Add the flour and bread crumbs and mix well.

If the mixture doesn't hold it's shape and seems too soft-

add more bread crumbs.

Dip your hands into water and shape the dough into dumplings.

Start with an amount that fits comfortably in your hand

and they will be the right size.

Drop into boiling water. When the water boils again,

cook for 15 minutes longer.

Test one of the dumplings by cutting it in half.

If the center is still doughy, they are not done.

After removing them from the water stab each one to let the steam escape.

Serve with gravy!

Angel Food Cake Dessert

Created by Chef Myrriah :)