Toast stuffed with chicken recipe

Photo: Toast stuffed with chicken recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Toast stuffed with chicken Recipe. Enjoy the Arabic Cuisine and  learn how to make Toast stuffed with chicken.

Ingredients

Slices of fresh toast
Skinned and boneless pieces of chicken
Slices of fried chopped onion
Sumac
Dry thyme
Olive oil
Salt and pepper
Normal flour
Whisked eggs
Bread crumbs
Frying oil

Method

• Cut edges from the toast (can be used in making of bread crumbs). Press them.
• Slice the chicken in thin slices and mix with onion. Add sumac, thyme, olive. Season the filling with salt and pepper.
• Put a suitable amount of the filling on one edge of the toast, roll it to take the shape of a finger, and then press it.
• Roll on the flour and dip it in the whisked egg. Roll it in bread crumbs. Make sure it is covered either with flour or bread crumbs.
• Put in the refrigerator for an hour to stiffen. (They could be put in plastic bags and kept in the freezer to be used later.
• Fry in preheated oil until it becomes brown. Put on kitchen towel paper to absorb excess oil.

More Arabic Food Recipes: 

Cumin pancake with hummus
Red Pepper Hummus with Toasted Pita Triangles
Grilled Veggie Hummus Wrap
Middle Eastern Platter
Harissa lamb & houmous flatbreads
Falafel & halloumi stacks

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The most important meal of the day? Breakfast, of course! We are usually in a hurry in the...

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Peach Blackberry Cobbler Recipe

Is there a more old-fashioned word than cobbler or cobbled? It brings to mind a shoemaker in a Hans Christian Andersen fairy tale or those stone streets in Europe (the ones that are so treacherous if you're wearing high heels). Just the word alone is quaint, charming and feels handmade. Which of course brings me to the culinary version of cobbler. A cobbler is basically sweet biscuit dough formed into tiles and 'cobbled' together on top of baked fruit. It's the kind of thing you can make year round, just varying the fruit with the season. Because it's so chilly in San Francisco in August, it's really the perfect dessert at the moment. We'll have to a while longer before making ice cream I'm afraid.

My most recent cobbler combines organically grown peaches I got from my friend Gayle who annually adopts a tree from the writer and farmer Mas Masumoto, dark as night blackberries from Driscoll's and a spice I am crazy about, cardamom. I recommend combining a couple types of fruit, it makes the cobbler prettier thanks to the contrasting colors, but also adds more texture, complex flavor and sweetness. I also recommend adding a bit of spice. If black pepper and mint had a love child, it would be cardamom. It's an exotic and aromatic spice, common in both Indian cuisine and in Nordic baking. I added a touch of it to both the fruit and the biscuit topping but it's still very subtle.

This cobbler is based on a Sara Moulton recipe. She makes a scaled down version that bakes in a one quart pan in the toaster oven (I use an 8x8 inch pan instead). It's really smart for small households because cobbler is best fresh from the oven. In fact, if you preheat the toaster oven and then get cooking I find it reaches temperature just at the point the cobbler is ready to bake.

Note: You can blanch and peel the peaches if you like, but I prefer leaving the skins on.

Peach Blackberry Cobbler
Makes 4 servings

4 peaches, cut into 1/4 inch slices
1 1/2 cup blackberries
3 Tablespoons sugar
1 Tablespoon cornstarch
1/8 teaspoon cardamom

Topping
1/2 cup flour
1 1/2 teaspoons sugar
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/8 teaspoon salt
1/4 teaspoon ground cardamom
2 Tablespoons unsalted butter
1/4 cup buttermilk plus more for the tops of the biscuits
1 teaspoon turbinado sugar

Preheat oven to 375 degrees. Combine the peaches, blackberries, cornstarch, cardamom and sugar and toss gently to combine. Transfer to an 8 inch square baking pan.

In a bowl combine the flour sugar, baking powder, baking soda, salt and cardamom. Cut in the butter using a pastry blender until the mixture resembles the texture of small peas. Stir in the buttermilk to form a soft sticky dough. Knead into a ball then turn out onto a well-floured work surface and roll to a thickness of about 1/2 inch. Use a biscuit cutter or wine glass to cut out 4 biscuits gathering the trimmings and rolling again as necessary. Arrange the biscuits over the fruit. Brush biscuits lightly with additional buttermilk using a pastry brush, sprinkle with turbinado sugar, and bake for 25 minutes or until golden brown. Serve warm with or without vanilla ice cream.

Enjoy!

DO NOT REPRINT WITHOUT PERMISSION! ©2011 Cooking with Amy. All rights reserved. This material may NOT be published, rewritten or redistributed without permission. If you are reading this post somewhere other than Cooking with Amy, the Oyster Local blog or Gather.com, then the site where you found this post is illegally publishing copyrighted material.

Alaska Diary Day One

Welcome to Cordova, a remote Alaskan town Southeast of Anchorage. The population is around 2,000 people (though it swells to around double that in the Summer during salmon season). The life of the town is tied to the Copper River. Salmon fishing is not just an important part of the economy but a way of life.

It's a place where you go for a hike instead of going to the movies and host a potluck instead of making dinner reservations and wear Xtratuf boots all year round. People fish, forage, hunt. And the annual festivals celebrate things like salmon, wild berries and fungus (at the fungus festival you can win a prize for the best mushroom themed decorated pair of Xtratuf boots!). There are scientists, fishermen and processors, environmental advocates and a whole lot of overlap between them all.

Cordova is also the home of the Copper River/Prince William Sound Marketing Association, Alaska's first regional seafood development association and host of my trip.


'In Alaska, you are never more than 5 minutes away from being cold and wet,' someone told me the night I arrived. And true enough, it was grey and drizzling when I landed on a connecting flight from Anchorage (you can only get to Cordova by flight or ferry).


First thing after breakfast we head to the dining room of the Orca Adventure Lodge to meet our fishing guide. While we wait, what do we food bloggers get excited about? A massive 113 year old diesel powered stove named Bertha that we spy in the kitchen.


...and the engaging chef, Jeremy Storm, who told us about the challenges of shopping and cooking in a far off Alaskan outpost.


Intrepid food bloggers, we steeled ourselves and cast our lines. The zen of fishing is irresistible. You are at one with nature and catching a fish doesn't even matter. The only one that got pulled from the water by a neighboring fisherman got thrown right back in but it provided a little excitement all the same. My fish? He got away!


Alaskan haute couture aka Copper River Fleece.


Does this tell you how important restaurant culture is in Cordova? (note the spelling on the sign)


I was told by a fisherman that the favorite wine in Cordova is 'Take me to Hawaii!' I think most folks will have to settle for Baja Taco, even though it's only open during the Summer.


The tacos are filled with Copper River salmon, but of course.


When not catching fish or eating them, you can print with them, especially if you get instructions from local gyotaku artist Pat McGuire.

Note:The unwitting model in the photos is none other than Joelen of What's Cooking Chicago?, another blogger on the trip.

A huge thanks to Copper River/Prince William Sound Marketing Association for hosting me in Cordova. If you enjoyed this post, check out Day Two...

DO NOT REPRINT WITHOUT PERMISSION! ©2011 Cooking with Amy. All rights reserved. This material may NOT be published, rewritten or redistributed without permission. If you are reading this post somewhere other than Cooking with Amy, the Oyster Local blog or Gather.com, then the site where you found this post is illegally publishing copyrighted material.

Planning for the Hunger Challenge

Shopping on a tight budget isn't impossible, but it does take work. Yesterday I started planning for the Hunger Challenge, a campaign to help raise awareness about hunger in our community. For one week during Hunger Action Month participants live on a very limited food budget, comparable to what food stamp recipients live on. In 2008 just seven of us participated in the Hunger Challenge and the budget was $3 a day, this year there will be over 50 250 people participating and the budget is $4.72 per day.

Tomorrow I will be shopping with CBS reporter and Hunger Challenge participant Juliette Goodrich at Foods Co. Yesterday I read the Food Co weekly flyer and planned my menu based on sale items and what I know I can afford.

Here is what I plan on cooking and eating, for new dishes I will post the recipes throughout the week:

Dinners:
Panela and Vegetable Kabobs - a new recipe I will be creating for the challenge. Panela is a cheese similar to haloumi but much less expensive.

Chicken and Bacon Quesadillas - another new recipe that I am creating for the challenge.

Chicken and Rice Soup - past participant Vanessa Barrington made this recipe a few years ago l based on a recipe by Andrea Nguyen

Moroccan Chicken & Lentils - I will be modifying a Bon Appetit recipe I found on Epicurious

Pasta Fagioli - truly cucina povera, something I made the first year of the Hunger Challenge, but this time I think I will add some spinach

Chili - I will make this using a variety of beans, corn, onions and peppers

Red beans and rice

For breakfast, I will eat oatmeal or eggs

For lunch I will eat leftovers or quesadillas. In past years, I have eaten peanut butter and jelly sandwiches, but I just don't want to do that again.

Of course my plans may change depending upon what I find at the store and how much I can buy...

DO NOT REPRINT WITHOUT PERMISSION! ©2011 Cooking with Amy. All rights reserved. This material may NOT be published, rewritten or redistributed without permission. If you are reading this post somewhere other than Cooking with Amy, the Oyster Local blog or Gather.com, then the site where you found this post is illegally publishing copyrighted material.

How to Eat for $7 or Less a Day

Welcome new readers! If you found my blog in the US News & World Report story about living on a budget on Yahoo! Finance and are looking for budget shopping and cooking ideas, please check out my Hunger Challenge posts. You'll find recipes, tips and more.

Thanks!

Amy

DO NOT REPRINT WITHOUT PERMISSION! ©2011 Cooking with Amy. All rights reserved. This material may NOT be published, rewritten or redistributed without permission. If you are reading this post somewhere other than Cooking with Amy, the Oyster Local blog or Gather.com, then the site where you found this post is illegally publishing copyrighted material.

Grocery Shop, July 10

Bought at DeMille's Farm Market in Salmon Arm.

Corn, kale, leaf lettuce, 2 kinds of apples, blueberries, cherries, carrots, potatos.  Missing: loaf of cheese bread.

A Visit to Straus Creamery & Cowgirl Creamery

In the San Francisco Bay Area we are very lucky to have such incredible dairy products produced in our own backyard. Though many enjoy the milk from Straus Family Creamery and cheeses from Cowgirl Creamery very few have seen exactly where those products come from. Last week I got a chance to visit both, thanks to Cathy Strange, the Global Cheese Buyer for Whole Foods Market. While visiting California she took a small group of writers to visit both the dairy and the cheesemaking facility, at Tomales Bay and Petaluma. I learned what makes Albert Straus, Peggy Smith and Sue Conely such pioneers.


Albert Straus is a second generation dairyman. He took over his parents farm which was established in 1941. He transformed what was a struggling conventional dairy and converted it to the first organic organic dairy West of the Mississippi River in 1994. Despite all the challenges of running a dairy farm today it is thriving. In moving forward, he embraced many of the practices from the past, including using glass bottles, selling milk that is not homogenized and bringing back Jersey cows and Jersey crossbreeds. Jersey cows are smaller and produce less volume of milk so they were bypassed in favor of Holsteins but yield a richer, higher fat milk.


To be organic, all the feed must be organic and free of growth hormones rBGH and rBST, but Straus goes one step further, verifying that the feed is GMO free as well. The cows are milked twice a day, and the young calves live in clean and idyllic quarters with plenty of access to pasteurized milk which helps them grow to be particularly healthy and robust.

All power at the dairy is offset by a methane gas digester that takes waste from the cows and turns it into electricity.


Straus has led by example, encouraging many local dairies to 'go organic.' Now 50% of the dairies in Marin and Sonoma counties are organic.


Peggy Smith and Sue Conley co-founders of Cowgirl Creamery got into the cheese business, inspired by the Straus matriarch, and Albert's mother, Ellen Straus. Both women came from the restaurant world and began by creating fresh organic cheeses from Straus milk. They still make clabbered cottage cheese, creme fraiche, and fromage blanc, but what they are most known for are some of their unique aged cheeses, especially the soft ripened bloomy rind Mt. Tam, Inverness and my favorite, the luxurious triple cream washed rind Red Hawk, so pungent and buttery, which won best of show at the American Cheese Society in 2003.


Peggy and Sue work with local organizations like Marin Organic and the Marin Agricultural Land Trust (where Sue is currently board chair) to ensure that farmland is protected.


At their main cheesemaking facility in Petaluma, not far from Straus dairy they use the freshest milk, and are particularly gentle with the cheese curds, creating very high quality cheeses.

Thanks Cathy! Come back and let's visit some more cheesemakers soon.

While Straus Family Creamery is not regularly open to tours, you can book ahead if you wish to visit Cowgirl Creamery or take a class.

DO NOT REPRINT WITHOUT PERMISSION! ©2011 Cooking with Amy. All rights reserved. This material may NOT be published, rewritten or redistributed without permission. If you are reading this post somewhere other than Cooking with Amy, the Oyster Local blog or Gather.com, then the site where you found this post is illegally publishing copyrighted material.