everything food.

I post recipes that my family and friends love. I also give helpful hints that have worked for me over the years. Please feel free to adjust ingredients to fit your own tastes. All the pictures on this blog are taken in my home with my camera and lately my Iphone.

[hourik]

Hourik’s Manti (Both the yoghurt& the tomato based soup)

Dough

1 egg

1 cup water

1 teaspoon salt

3 cups flour

In the food processor w dough blade or kitchenaid stand mixer, mix the eggs, water and salt. Add flour and knead until smooth and not lumpy.

Let rest at least one hour, or up to overnight (in fridge If overnight.)

Divide dough into 4-8 pieces- whatever you’re comfortable with.

Roll them out into thin rectangles. You can use your pasta machine or rolling pin.

Cut into squares and fill with a pinch of ground beef filling. (Recipe below)

If you’re making yogurt mantë then shape into boats with filling showing. Arrange in greased cookie sheets.

If you’re making mantë soup with tomato sauce base, then shape into closed pouches like a hobo’s pouch on a stick. Arrange on wax paper. You can freeze at this point to use later.

Filling- (Same filling for all mantes)

1/2 lb ground beef

1 small onion, minced

1 tsp salt

1/2 tsp black pepper

1/2 tsp Baharat (recipe below)

1/4 tsp hot red pepper of choice

For Yoghurt manti-

Bake the cookie sheets full of boat shaped mantes on 350 until tops are slightly browned and crispy.

Add 3-4 cups boiling water into the cookie sheet and simmer for 3-4 minutes.

Ladle into soup bowls and top with garlic yogurt(recipe follows) and sprinkle with soomakh.

Garlic Yogurt-

2 cups labné or whole plain yogurt

6 fresh cloves garlic, pressed through garlic press

1/2 teaspoon salt

Soomakh on the side

For tomato based manti soup-

Make the base by boiling

6 cups water,

1 small can tomato sauce,

juice of 2-3 lemons,

1 tablespoon salt,

1/2 teaspoon red pepper

6 cloves crushes garlic

2 cups garbanzo beans

Let simmer for about 10 minutes.

Add mantë pouches and let simmer for another 10 minutes.

Add 1/2 cup of dried mint to the soup followed by

1/2 cup of heated oil.

Be careful so the spatters from the oil don’t burn you.

Enjoy!!

Hourik’s Baharat Recipe

 

Use in any middle eastern recipe that calls for black pepper.

It adds that amazing smell that is uniquely middle eastern. I add it to meats and salads like tabouleh and of course falafel.

 

 

1 tbsp ground allspice

1 tsp finely ground black pepper

1/2 tsp ground cloves

1/2 tsp ground nutmeg

1/2 tsp ground cinnamon

1/2 tsp ground cardamom

 

Blend together and keep in a tightly closed jar in your spice rack.

[hourik]

Hourik’s Spicy Asian Peanut Noodles

You can make the peanut sauce in advance and keep it in your refrigerator for urgent cravings! Haha

RECIPE

16 ounces Ramen noodles of your choice even the dried ramen from Top Ramen- seasoning packet discarded.

For the sauce-

1/3 cup peanut butter

2 tablespoons honey

2 tablespoons sesame oil

1/3 cup soy sauce or Tamari

1 tablespoon rice vinegar

1 tablespoon Sambal Olek(hot sauce)

1 tablespoon grated fresh ginger

4 cloves grated fresh garlic

With an immersion blender or by strong hands and a fork, combine all the sauce ingredients and set aside. You can even set aside for days at a time.

For the toppings:

Toasted sesame seeds

Cilantro

Green onions

Veggies of your choice- slightly steamed*

I use- carrots, snow peas and Bok choy

I also use chopped mango (optional)

I use a separate pan to steam my veggies in a minimal amount of water just enough to get them slightly soft. You don’t want to overcook the veggies.

Boil the ramen noodles until just soft and pliable.

Use some of the hot water to very slightly thin and warm the sauce in your bowl.

Plate by putting the noodles in first,on top of sauce, then top it with veggies, mango(optional) and green onions and toasted sesames.

Enjoy!! With chopsticks:)

[hourik]

I was feeling like spinach dip one day and definitely didn’t want to go to a restaurant to experience the pleasure so I made up this recipe with things I had in the house and always have in the house actually. The Man and I are hooked on it! I make it and keep it in the refrigerator and heat portions of it whenever we feel like it!! We enjoy it either with good, sturdy, authentic tortilla chips or sliced baguettes. By the way, I have all those things in my freezer all the time too! I found that the Man and I can’t finish a bag of tortilla chips before it goes stale. So I’ve been keeping them in the freezer and the freshness lasts forever!

Hourik’s Spinach Dip

1 lb frozen chopped spinach

1.5 cups mayonnaise

1/2 cup sour cream

4 cloves garlic mashed

1/2 tsp salt

1/2 tsp black pepper

1 cup shredded cheddar jack

2 cups shredded mozzarella

1 cup fresh grated Romano

2 slices provolone, diced

Preheat oven to 350.

Mix frozen spinach and rest of ingredients well in a large metal mixing bowl.

Place into 9x13 baking dish.

Cover with aluminum foil.

bake for 20 minutes.

Uncover.

Continue baking for another 15 minutes, uncovered.

Remove from oven and enjoy with tortilla chips or baguette slices!

Hint- The dip is not supposed to get crusty and brown on top. Only the edges should start browning a bit before it’s done. As long as the cheeses are melted and the rest of the ingredients are heated through thoroughly, you’re good to go!

[hourik]

Hourik’s Chili Con Carne w Beans

Hourik’s Chili-

Everyone likes their chili a certain way. You can tweak the recipe to your liking.

I use dry beans and then boil them but you can use canned beans if you like.

I often make this recipe with chunks of beef instead of ground beef. Do what you like.

Sometimes people like their chili with no beans and other times people like their chili with beans only.

Make sure you don’t use Chili Powder because that already has cumin and other spices in it. Use ChilE Powder which is just ground chiles and no other spices.

INGREDIENTS

1 lb ground beef or turkey

1 medium onion, chopped

2 15 oz cans diced tomatoes

2 15 oz cans tomato sauce

1 cup water

1/2 lb boiled small red beans or kidney beans

1 tablespoon cumin

1 tablespoon oregano

1 tablespoon garlic powder

1 tablespoon onion powder

1 tablespoon chilE powder

2 teaspoons salt

Toppings-

Tortilla chips

Shredded cheese

Sour cream

Green onions

Tomatoes

Avocados

Tabasco Sauce

DIRECTIONS

Brown the ground meat.

Add 2 cups water and let it simmer for a good hour or until the liquid is evaporated.

Add onions and spices.

Sauté until onions are translucent.

Add diced tomatoes, tomato sauce, 1 cup water and cooked beans and bring to a simmer.

Let it simmer for about an hour so all the flavors meld together.

Enjoy with toppings!

[hourik]

Hourik’s Pizza

I got this dough recipe from Chef John from Food Wishes! I love it ‘cause it works every single time!

I do use a scale to measure the flour and my KitchenAid mixer to knead the dough.

INGREDIENTS

19 ounces all purpose flour

1.5 teaspoons salt

1 packet yeast

1.5 cups warm water

Olive oil

DIRECTIONS

Place dry ingredients in the KitchenAid bowl and mix with dough hook.

Pour in the warm water as the dough hook is going.

Knead in KitchenAid for about six minutes.

Spray the dough ball with Pam. Cover with plastic wrap and place in a warm spot for one hour. I use my oven.

After an hour, the dough should be nice and puffy.

Oil your hands with olive oil and turn the dough out to an oiled cookie sheet with sides.

Meanwhile have the oven preheating to 550F

Spread the dough into the pan. It should cover the whole thing. If you have trouble spreading the dough out, let it rest about five minutes and then continue stretching it out until the whole pan is covered.

Let it rise for another 30 minutes.

Cover the dough with your favorite pizza sauce, then grated Parmesan or Romano then a layer of shredded mozzarella.

Add your toppings and pop into the very bottom of the oven. NOT the bottom shelf but the actual bottom of the oven.

Bake for 8 minutes.

After 8 minutes, place the pan on the middle shelf and bake for another 6-7 minutes.

Remove from the oven and enjoy!

[hourik]

Hourik’s Teriyaki Chicken with Homemade Teriyaki Sauce

Teriyaki Chicken Marinade

2 boneless chicken breast or 4 boneless thighs

1/4 cup soy sauce

1/4 cup rice vinegar

1 tsp liquid smoke (optional)

2 tablespoons sugar

1 large garlic clove, grated w zester

1 inch fresh ginger, grated w zester

Mix well to make sure the sugar is dissolved

Poor over the chicken pieces

Cover and leave on counter for about an hour or two.

Grill outside then serve with teriyaki sauce (recipe below,) white rice and steamed veggies of your choice.

I also, sprinkle freshly toasted sesame seeds on top and chopped green onions.

Hourik’s Teriyaki sauce

1/2 cup soy sauce

1/4 cup water

1/2 cup sugar

2 tbsps cornstarch (if you want a thinner sauce just use 1 tbsp corn starch.)

1/2 tsp garlic powder

1/2 tsp ginger powder

Mix dry ingredients together well, taking out all the lumps.

Mix the water and soy sauce together and add to the dry ingredients.

Cook on medium heat stirring constantly until it thickens.

You can use immediately or store in a jar in the refrigerator indefinitely!

Enjoy on chicken or beef or veggies!

[hourik]

Hourik’s Lentil Soup for Two
Main meal portions 8 ounces lentils
1 tablespoon salt or more to taste 
1/8 tsp cayenne
3 quarts water(12cups) Bring lentils to a boil and lower to simmer- covered.
Simmer for 30 minutes then add: 
1.5 ounces of alphabet noodles or noodles or your choice Simmer uncovered for another 30 minutes, so it gets thicker. Then add:
2 tablespoons fresh lemon juice
2 cloves garlic crushed
Simmer uncovered an additional 10 minutes. Then add:
2 tbsps dried mint
Top with ¼ cup very hot canola or vegetable oil immediately. I hear the oil in a small frying pan.
This last step is tricky because as the hot oil hits the soup it splatters but it’s delicious and worth the effort. 
Enjoy!!

[hourik]

Microwave Peanut Brittle

1 cup sugar ½ cup white corn syrup 1/8 tsp salt (I omit salt if I’m using salted nuts)

1.5 cups peanuts or mixed nuts 1 tablespoon butter 1 tsp baking soda 1 tsp vanilla

Stir and microwave the first 3 ingredients in a microwave safe glass bowl until pale yellow. Start checking after 3 minutes.

Add nuts and microwave for another 1 minute.

Add butter, vanilla and baking soda.

Stir as it bubbles

Pour on greased (I use Pam) cookie sheet and let cool.

Enjoy!

[hourik]

Hourik's Lemon Caper Chicken Over Pasta Before you start cooking make sure you have all your ingredients prepared so the cooking goes smoothly and in a timely manner. 1 pound thin spaghetti noodles 2-4 ounces prosciutto, diced 8 ounces mushrooms, sliced about 1/4 inch thick Two whole chicken breasts, trimmed, sliced horizontally and pounded thin. 1/4 cup flour 2 tablespoons grated Parmesan or Romano 1/4 teaspoon salt 1/4 teaspoon black pepper For the sauce- 1 stick butter, cut into 8 pieces 1/4 cup fresh squeezed lemon juice 2 cloves garlic, crushed 1/4 teaspoon salt 1/4 teaspoon pepper 1/4 cup Pinot Grigio. If you don't have that and don't wanna get it, substitute with chicken broth. 1/4 cup capers, drained Olive oil for cooking the chicken DIRECTIONS Trim the chicken well of anything you don't want to bite into. I'm obsessive about this step. Using a very sharp knife, hold the chicken breast down flat with one hand and with the other hand slice across, horizontally, so you have two pieces per chicken breast. Place in a ziplock bag and pound thin being careful not to rip it all up. If you do, oh well. It'll still taste delicious! Pour the mixture of flour, cheese, salt and pepper into the bag. Work it through the chicken pieces until they're covered on all sides with mixture. Set aside. Sauté the prosciutto pieces in a very small amount of oil on medium heat stirring constantly so they crisp up evenly. Transfer to a plate and set aside. Add the sliced mushrooms to the same pan and sauté on medium high heat, stirring constantly until they get limp and a bit browned. Not too brown. You still want them meaty. Transfer to a plate and set aside. Now add the chicken pieces to the pan and let them cook undisturbed for a good 6-7 minutes on medium heat. If you disturb them before they're cooked, the coating will stick to the pan and come off the chicken. Turn after 6-7 minutes and when it lifts off the pan easily. You can use a teflon pan if you like. It'll take the guest work out. While the chicken is cooking, start the sauce. Add 2 pieces of the butter, the garlic and the salt and pepper. Once it starts bubbling add the wine or chicken broth. Let it simmer and reduce. Check on the chicken, and turn it over if it's time to do so. After about 3 minutes of so of the sauce reducing, add half of the mushrooms and crispy prosciutto to the sauce. Continue to reduce. After it looks like it's about half done or that you can't smell the wine anymore, start adding the butter one piece at a time and whisk. When all the butter is incorporated, the sauce is done. Pour all over the pan that has the chicken cooking in it. Let it bubble for a minute and turn it off. Add the remaining mushrooms and prosciutto on top and serve over thin spaghetti. Top with some freshly grated hard Italian cheese like Parmesan or Romano. Enjoy!

[hourik]

Salmon can either be farm raised or come from its wild natural habitat in the northern Atlantic. All fish, including salmon, have contaminants and to be safe it is recommended that fish is not consumed much more then once a week- not exceeding 8 servings a month. In the case of farm raised salmon, which is widly available and less expensive then wild salmon, no more then 8 ounces a month is recommended.

Having said that, once a month or so I prepare a delicious meal of farm raised salmon that I get from Costco. It is delicious and extremely reasonable at $7.99 a pound these days. I serve it with white and wild rice, green beans plus a green salad with onions, tear drop tomatoes, dressed with olive oil, vinegar and fresh garlic.

Hourik’s Salmon Filet

6-8 servings

2 ½ lb or so whole salmon filet

2 tbsp garlic powder

2 tsps black pepper

2 tsps salt

3 tbsps olive oil

3 tbsps white vinegar

Place the olive oil in a glass baking dish. Place the salmon filet in.  Sprinkle with half the garlic powder, black pepper and salt. Turn the filet over and sprinkle with the remaining half of the garlic powder, pepper and salt.

Drizzle the white vinegar over the filet. Lift the filet gently to allow the vinegar to get to the bottom of the filet.

Let stand about 15 minutes.

Preheat oven to 420.

Bake the salmon for about 15-20 minutes on the top rack until the edges are brown.

Almonds in browned butter

½ stick butter

4 oz raw sliced almonds

On low heat sauté the almonds until they are a deep brown, stirring constantly. This will take around 10 minutes. Pour over the prepared salmon.

Serve with rice.

ENJOY!!

[hourik]

Seriously The Best Meatballs Ever...

Hourik’s Italian Meatballs

Will serve about 12 people- If you don’t need to serve that many, just freeze the extras.

2 lbs ground beef (not too lean)

2 cups plain breadcrumbs(If you want a “sturdier” meatball, use only 1 cup breadcrumbs. The more breadcrumbs, the moister and fall apart in your mouth the meatball will turn out.)

2 eggs

1 very small onion, minced

2 tbsps olive oil

8 oz tomato sauce

3 tbsps Romano cheese

1 tsp salt

1 tsp black pepper

1 tsp garlic powder + 2 cloves crushed garlic

1 tsp onion powder

½ tsp oregano

½ tsp basil

½ tsp allspice

pinch of nutmeg

Mix all ingredients well.

Make into golf size meatballs.

Arrange in a well oiled or “Pam"ed deep roasting pan.

Make sure the meatballs are covered with a very thin coating of oil. I normally oil my hands with olive oil and handle each meatball and then place it back in the pan.

Preheat the oven to 425 F.

Bake the meatballs in the oven for 20 minutes until sort of brown.

Pour the marinara sauce over the meatballs and simmer in the oven for at least 2 hours but up to 3 hours on 330F.

Hourik’s Marinara Sauce

½ cup olive oil

1 small onion diced

6 cloves garlic, crushed

1#10 can crushed tomatoes

4 15 oz cans tomato sauce

1 tbsp dried oregano

1 tbsp dried basil

1 tbsp garlic powder

1 tbsp onion powder

2 tsps salt

1 tsp pepper

Add all the ingredients and mix. Simmer with the meatballs if you made some or separately on the stove.

[hourik]

I tweaked the recipe a bit from the earlier version but it's pretty much the same. Enjoy!!

[hourik]

Thanking God for this gravy recipe!

Please DON’T be afraid of making your own stock! It’s so easy, it practically makes itself. All you need is the turkey neck from your turkey and some vegetables and herbs. When you put your turkey in the oven, just put the neck in the stockpot and the oven will bake your turkey and the stovetop will make your stock! 

Hourik’s Turkey Gravy- Makes 8 cups 

Turkey stock-

Simmer in a covered soup pot while your turkey is in the oven:

Turkey neck

1 rib celery, cut into 4 pieces

1 carrot, cut into 4 pireces

1 small onion, quartered

2 cloves garlic, halved

1 whole allspice

1 whole clove

5 peppercorns

(if you don’t have whole spices you can substitute ½ tsp ground)

1 sprig fresh sage

1 sprig fresh thyme

2 bay leaves

1 tbsp salt

10 cups water

For the gravy

1 stick butter

½ cup flour

8 cups turkey stock (If too much water evaporated and you don’t have enough, add enough water to the stock to make 8 cups)

Make a roux with the butter and flour and slowly add the turkey stock. A roux is when you melt the butter then add the flour and mix well with a whisk to make a smooth slurry. You then add the stock slowly as you stir with the whisk so you don’t get lumps.

Bring to a boil and stirring constantly, add about a ½ cup of the turkey drippings and stir.

ENJOY!!!

[hourik]

Homemade Creamed Corn for Thanksgiving

Years ago, I thought it would be an easy task to find a recipe for creamed corn. So I started my search only to find that all the creamed corn recipes I found started out with canned creamed corn. Well, I didn’t want to use canned creamed corn. So I created my own recipe to mimick the creamed corn they used to serve at a steak house we used to frequent. I make it every Thanksgiving and everytime we grill steaks. My family loves it.

Hourik’s Creamed Corn

2 lbs frozen corn boiled with

2 tbsp sugar

2 tsp salt

For the cream sauce-

6 tbsps butter

2 tbsps flour

1 tsp salt

1 tsp white pepper

1 tbsp sugar

dash nutmeg

2 cups heavy cream

In a saucepan, bring water to a boil with 2 tbsps sugar and 2 tsps salt.

Boil corn for 10 minutes and drain.

While the corn is boiing, melt the butter on medium heat. Add the flour, salt, pepper, sugar and nutmeg and use a whisk to make sure the flour is incorporated.

Slowly add the cream and whisk until it comes to a gentle simmer.

Add the corn, mix and let it simmer a few more minutes.

Enjoy!!

[hourik]

Hourik’s Cheese Crackers 6 ounces grated, sharp cheddar cheese
¼ cup butter, room temp
¾ cup flour
1/8-¼ tsp hot red pepper powder
¼ tsp salt
1 tbsp milk or cream or water Put everything in the food processor.
Process until well blended. It will still look crumbly.
Put it on your counter and press together by hand.
Roll out between two sheets of plastic wrap about 1/8 in thick.
Cut into squares.
Lift off with a small metal spatula and place on a cookie sheet.
Use a skewer to puncture a hole in the middle.
Bake in 350 oven for 15 minutes.
Keep in a tightly sealed container for about a week but they won’t last that long☺️
Enjoy!

[hourik]

Hourik’s Falafels

1 cup=7ounces dry garbanzo beans A few slices onion A few sprigs parsley,chopped ½ tsp baking powder 1 tsp. ground coriander 2 tsp. ground cumin 1 tsp allspice or baharat ¼ tsp cardamom powder 1/8 tsp cinnamon 1/8 tsp nutmeg 1/8 tsp ground cloves 1 tsp. salt ¼ tsp black pepper 2 tsp garlic powder 2 tbsp sesame seeds 1 egg OR ¼ cup flour (for binding) oil for frying

~Soak garbanzo beans overnight in 8 cups water.

~Drain the chickpeas and rinse.

~Add garbanzo beans, onions, parsley, spices, baking soda and egg OR flour into the food processor. Grind by pulsing until it looks like bulghur. You don’t want it too fine because then it will be too gummy.

~let it sit for about 15 minutes.

~Make small balls about 1 ¼" in diameter. Place on waxed paper on a baking sheet.

~Heat the oil and deep fry a few balls at a time, for about 4 minutes until golden brown. Drain on a paper towel. Keep falafel warm.

To serve: Stuff balls in a fresh pita bread together with, tahini sauce, tomatoes, onions, lettuce and pickles. Eat warm.

TAHINI SAUCE ¼ cup tahini Juice of 1 lemon, about 3-4 tablespoons 1 tablespoon water ½ tsp salt ½ tsp garlic powder

Enjoy!

[hourik]

Hourik’s Potstickers

1 package wonton wrappers 8 ounces ground pork (you can use turkey) ¼ of a small cabbage- minced 2 large shiitake mushrooms- chopped 2 green onions- minced ½ inch ginger- grated 1 clove garlic- crushed or grated 1 tablespoon light soy sauce 1 teaspoon sesame oil 1 tsp Bear’s All Purpose Chinese Sauce (optional)- recipe below Mix well.

Brush each wonton wrapper with water Place a teaspoon or so of the meat mixture in the center Fold the wrapper than crimp toward center

When all are done, heat a very heavy bottomed sauté pan or non stick pan with a bit of oil.

Brown the bottoms then pour in about 2 tablespoons water so the potstickers finish cooking by steaming.

Dipping sauce 1 tablespoon sauce 1 teaspoon Chinese rice vinegar 1 drop sesame oil ½ teaspoon grated fresh ginger Optional- Toasted sesame seeds ½ teaspoon chili sauce

Homemade All Purpose Chinese Sauce I always have this sauce in a jar in my refrigerator so when we feel like Chinese food, it’s very easy to get a Chinese meal together. ¼ cup cornstarch 1 tablespoon sugar 1 tablespoon white pepper ¼ cup Chinese Wine/Sake ¼ cup light soy sauce ¼ cup dark soy sauce ½ cup oyster or Hoisin sauce 2 tablespoons sesame oil Combine all the above ingredients in a jar. Shake well. Place in the refrigerator and use as needed.

Enjoy!

[hourik]

Hourik’s Napoleons or Mille Feuilles

This is my precious mother in law’s recipe. She was a housewife during the 1950’s through the 70s and beyond, when recipes like these were all the rage. Store bought puff pastry from the frozen section, instant vanilla pudding and milk and cream! Voila!! Let me just tell you! I can do everything from scratch which is my preferred way of cooking but this dessert is SO delicious that I will always be making it the way she did! She used to make it in a big sheet and cut them into single serving pieces. I make it in single serving pieces.

HOURIK’S INDIVIDUAL NAPOLEONS Serves 16

1 box Pepperidge Farm Frozen Pastry Sheets

For Filling 1 5.1 oz instant vanilla pudding 2 cups heavy cream 1 cups milk 1/8 tsp cinnamon

For Topping ½ cup powdered sugar 1/8 tsp cinnamon

DIRECTIONS: Defrost pastry sheets slightly. You don’t want them too soft because they become difficult to work with. You will need two cookie sheets to bake the puff pastry. Unfold each sheet and cut in half then cut each half into 4. You will have 8 rectangles per sheet. Place on cookie sheets that have been lined with greased aluminum or parchment paper. Using a fork, prick each rectangle well and bake in a preheated 400 degree oven for 14 minutes. Turn oven off and leave the cookie sheets in there until they cool completely. I like to do this step at night and by morning the pastry squares are browned thoroughly and cooled completely and ready to be layered.

FILLING: Hint- I like to chill everything ahead of time whenever whipping cream is involved.

Poor heavy cream and milk into chilled mixing bowl. Add vanilla pudding and cinnamon to chilled bowl. Beat with chilled beaters on low until well mixed then increase the speed to medium high and beat for about 3-4 minutes until it’s stiff.

ASSEMBLY: You will use two rectangles of puff pastry per Napoleon. If your rectangles of puff pastry got too puffy despite the fact that you pricked them well, feel free to remove or split the puffy layers into two.

Layer the pastry rectangles with the cream. Go around the edges so that the pastry sheets are completely hiding around the edges. Leave the top bare.

Refrigerate until ready to serve.

Dust with powdered sugar and cinnamon mixture right before serving.

Enjoy:-)