Recipes

//Hotdishes, jello salad, all the comfort food of the People of God.//  //Add your recipe below.//  //I'm hoping to get the one for Maundy Thursday Lamb Stew.........//

//** North African Chicken with Crisped Peppers and Greens **// //(Lynne Rosetto Kasper, 2005)//

//Serves 2// //1/2 tsp each ground allspice, coriander and cumin// //1 tsp sweet paprika// //salt and freshly ground black pepper to taste// //1 large clove garlic, minced// //1 to 1 1/2 pounds boneless, skinless chicken breast, cut into 1/2-inch thick strips// //4 TBSP extra-virgin olive oil// //1 1/2 pounds mixed peppers (Lynne's mix: 2 red bell peppers, 1 anaheim, 2 jalapeno), seeded and thinly sliced// //2 very big handfuls (about 5 ounces) organic spring mix greens// //1 small to medium onion, thinly sliced// //couscous//

//1. Slip one large or two smaller shallow baking pans into the oven. Turn heat to 475F.// //2. In a large bowl, toss together the spices with a generous amount of black pepper, garlic, chicken and olive oil. Add the peppers and greens. Toss to blend.// //3. Spread ingredients on the hot baking pan. taking care not to burn yourself. Make sure pieces are spaced apart to help the crisping process. Roast 20 to 25 minutes, turning occasionally. Greens should be crisp, chicken firm.// //4. Prepare couscous according to package directions.//

//To serve, heap couscous on two plates. Pile pan roast beside it. Serve Almond Sauce on the side.//

// **Turkish Almond Sauce** // //1 small clove garlic, minced// //1/4 cup chopped sweet onion (OXO, Vidalia, Maui, etc)// //2 TBSP vinegar// //1/4 cup extra-virgin olive oil// //Salt and freshly ground black pepper to taste// //1 cup whole-milk yogurt// //1 cup whole salted almonds, coarsely chopped.//

//1. In a serving bowl, combine the garlic, onion and vinegar. Whip the olive il to make a creamy sauce. Stir in yogurt. Add the almonds just before serving to keep them crunchy.//

//Kris's Notes://
 * I have tried various vinegars in this sauce--white vinegar is my favorite for this recipe.
 * I think this recipe serves two VERY GENEROUSLY. To serve 6 adults and 3 kids, I doubled the spices and used 3 1/2 lbs chicken, 2 red, 2 orange, 2 yellow bell peppers, one large onion and approximately 10 oz of greens. We had plenty left. Also, the Almond Sauce always yields more than we can use as is. I would be wary of doubling it unless you want to eat it like soup.
 * I use a large jelly roll pan.

//from Cindy Bruce//
 * //Jeff's Zucchini Bread// **

//3 eggs// //2 cups sugar// //3 medium zucchini (shredded)// //1 cup oil// //2 tsp vanilla// //2 cups all purpose flour// //1 tsp salt// //1 tsp baking soda// //1 tsp baking powder// //2 tsp cinnamon// //1/2 tsp nutmeg// //1/4 tsp cloves//

//Heat oven to 350F// //Grease the bottoms of 2 9x5 or 8x4 pans.// //Beat eggs til fluffy// //Stir in zucchini, oil and vanilla// //Add remaining ingredients// //mix well (with a spoon)// //Pour batter into prepared pans// //Bake for 50 or 60 mins or until toothpick inserted in center comes out clean// //Cool 10 mins// //remove from pans and cool completely//