2lbs. skinless, boneless chicken breasts 8 ozs. white mushrooms, chopped 1 medium shallot, finely chopped 2 - 3 garlic cloves, minced 1 tablespoon Worchestershire Sauce 1/4th cup butter & 2 -3 pats of butter 1 0.75 oz package of Italian salad dressing mix 1 10.75 oz. can of cream of mushroom soup 1/2 cup of dry white wine 4 ozs. of cream cheese with onions and chives (the tub variety works best)
Fresh chives, chopped for garnish
1. Sauté garlic and shallot in pats of butter with Worchestershire Sauce, then set aside; sauté mushrooms in butter and place in bottom of slow cooker. Place chicken breasts on top.
2. Melt the half-cup of butter in a medium saucepan; stir in Italian dressing mix. Add mushroom soup, cream cheese, and wine; heat over medium heat and stir until all ingredients are combined. Pour over chicken; likewise pour sautéed shallot and garlic over as well.
3. Cook on low for 4 - 41/2 hours; serve over rice or noodles, sprinkled with fresh chives.
1. Sauté carrots, celery, onions, and garlic in oil in large saucepan for 6 or 7 minutes. Add 6 cups of broth and stir in black-eyed peas and herbs; heat to boiling, then reduce heat and simmer, covered for 45 minutes to one hour, until peas are almost done.
2. Add lentils and simmer, covered, 30 to 45 minutes, until peas and lentils are tender. Add additional broth if necessary. Season with salt and pepper. Remove bay leaf before serving.
1. The soup holds over in the refrigerator for several days but thickens; add a small amount of broth when reheating.
2. A variant version calls for adding 10 ozs. of diced, fire-roasted tomatoes when the lentils are added.
3. A spicier version can be made by including a teaspoon of hot paprika, cayenne paper, or red paper flakes. Or one could use a deseeded and finely chopped jalapeno or serrano pepper or a fire-roasted Hatch pepper.
4. This is the vegan version of this soup; one could use chicken stock instead.
Karniyarik 4 small eggplants 1/2 cup oil 3/4 cup hot water with 1 tbsp crushed tomato
Filling: 3/4 lb. ground lamb or ground beef 1 small onion, sliced 1 medium tomato, put aside 4 thin slices, dice the rest 1 small cubanelle pepper, put aside 4 thin slices, chop the rest 1-2 garlic cloves, sliced Salt Pepper 1 tbsp crushed tomato 3/4 cup hot water
Peel alternating strips of skin lengthwise for each eggplant. Sprinkle salt on top and put aside for about 20 minutes. Squeeze, wash and dry them with a paper towel. Heat the oil in a skillet over medium-high heat and fry every side until nicely colored. Cut a slit in each eggplant and scoop out most of the seeds, making sure they don't fall apart. Place them in a clean pan.
Meanwhile cook all the filling ingredients in a small pot on medium heat. All the water should evaporate. Stir constantly towards the end.
Fill the eggplants equally with the filling using a teaspoon. Place the sliced tomato and green pepper on each eggplant. Pour 3/4 cup of hot water with 1 tbsp crushed tomato into the pan from the side. Cover the lid. Cook on medium-low heat for about 15 minutes.
1. Ground lamb is more common in the actual Turkish recipe, but ground beef works fine, too.
2. I personally like the meat filling with the addition of 1 or 1.5 tablespoons of freshly chopped dill and an equal amount of Italian parsley or cilantro.
3. Any kind of green pepper will do just as well as cubanelles, depending on personal tastes. I'll be using Hatch peppers in the batch I'm making tonight.
4. They can also have cheese on top during the final stage of cooking; mozzarella or fontina works nicely for this, I've discovered.
5. Using yogurt as a dipping sauce adds another flavor to the mix; I've also sometimes mixed a dash (a teaspoon or so) of harissa with the yogurt to spice things up a bit.
1. In a saucepan over medium heat, stir together the sugar, balsamic vinegar, and pepper. Simmer until liquid has reduced by 1/2; it should become somewhat thicker. Remove from heat and set aside.
2. Place cut sides of peaches down on lightly-oiled grill surface. Cook for about 5 minutes on medium-high heat or until flesh is caramalized. Turn peaches, brushing the cooked surface lightly with the balsamic glaze, and cook curved surfaces for another 2 - 3 minutes.
3. Remove peaches from grill; peel should slip off easily at this point. Place on serving dishes, drizzle more of the balsamic glaze over them, and sprinkle liberally with crumbled bleu cheese.