Fatoush Feeds 6-8 people usually
2 heads of romaine lettuce
1 large cucumber (or two small)
4 cups cooked chickpeas
2 full garlic cloves
.5 teaspoon salt
1/2 cup tahini
1/2 cup lemon juice (start by using 1/4 cup and add as you need)
2 tablespoons Salt
Olive oil and chopped up parsley
Jar of Herdez green salsa
3 garlic cloves
1 bunch of Cilantro
1 poblano pepper
2-3 jalapeños (only if wanted spicy)
1 bar of cream cheese
2 cubes of Knorr chicken bouillon
1/2 cup water
10 corn tortillas
1/2 vegetable/canola/corn oil
Shredded cheese mozzarella or Mexicana -tex mex blend
Salt and pepper
Remove skin and bones from chicken and shred or chop up, set aside. Remove stem and seeds from poblano pepper. Put oil in a pan, heat up to medium heat. And add pepper, cook 3-5 min the takeout and put in blender then put sauce once blended need to be put in a pot or pan and cooked on medium heat till it boils stirring constantly.
Put jar of Herdez Salsa Verde, cilantro, garlic cloves, 2 cubes of chicken bouillon, water and cream cheese in the blender, process until you have a smooth sauce.
Heat a skillet over medium heat; warm oil on medium high heat and warm the tortillas one at a time to soften about 10 seconds per side. Transfer onto a plate covered with paper towels to drain any excess oil.
Preheat oven to 350°F.
Spread ⅓ of the sauce in a greased 9" X 12” baking dish. Or individual oven-proof plates if you prefer. Fill the center of each tortilla with the chicken and roll it up. Arrange the enchiladas in 1 layer, seam side down. Cover with the rest of sauce; sprinkle with cheese. Bake 25-30 minutes or until cheese starts to brown. Serve immediately and garnish with onion slices.
1 teaspoon oil
1 chicken drumstick, thigh or breast
Salt and pepper to taste
1 garlic clove section
1 fresh bay leaf
1 tablespoon of water
¼ cup of soya sauce
¼ cup of rice vinegar or white vinegar
1 teaspoon of brown sugar
Heat skillet to medium-high heat, put oil and garlic in frying pan, brown chicken on all sides then add remaining ingredients except for sugar. Cook on medium heat until chicken is cooked thoroughly. Add sugar at the end to balance the taste. Can be cooked in a crockpot or oven after the chicken has been browned.
5 snow peas
¼ can of young corn
¼ red pepper
¼ green pepper
¾ cup cauliflower florets
¼ cup chopped cabbage
¼ yellow onion sliced
½ teaspoons cornstarch
¾ tablespoons cooking oil
¼ can of chicken broth
¼ cup of soya sauce
Salt and ground pepper to taste
Wash and cut all vegetables. In a large frying pan on medium to high heat add oil, onion, and garlic then sauté (optional add ginger or meat- seafood, chicken, pork). When onion and garlic are browned, add meat, and cook through. Add ½ of the chicken broth and all soya sauce then add firmer to softer vegetables place lid on pan and stirring often in between additions, while veggies are sautéing, in a small bowl stir together remaining chicken broth and cornstarch. When vegetables are cooked (still firm not mushy) add cornstarch and broth mixture, lid and cook for additional 2-5 minutes until broth thickens. Plate and garnish with choice of boiled egg, raw onion rings or any garnish of your choice.
Irene Makofka from the Philipinnes