DINNER TONIGHT.... grilled greek chicken, sliced baked sweet potatoes, grilled zucchini hummus, salad and basmati rice but don't forget the toum

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MOONLIGHT DINNER WITH RESA AND PATRICK


Grilled Chicken 

5 - 6 chicken thighs with any extra fat trimmed

3-4 garlic cloves minced

1/2 lemon zested and juiced

1 tbsp chicken rub 

  • THE CHICKEN DRY RUB
  • 4 teaspoons dried Italian season - oregano/parsley/ thyme 
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 2 teaspoons salt
  • 2 teaspoons cornstarch
  •  2 teaspoons chicken-flavored bouillon granules
  • 2 teaspoons dried celery flakes
  • 1/2 teaspoon ground cinnamon  
  • 1/2 teaspoon ground nutmeg 

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  • Baked Sweet Potatoes 
1 large sweet potato 

in the toaster over 45 minutes on 450.

Cool and peel the sweet potato then slice into rounds. 

Sprinkle kosher salt and olive oil - serve


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Grilled Zucchini Hummus

1 14 oz can of chickpeas or cook your own - drained 
2-3 cloves garlic 
3-5 tbsp tahini 
1/2 - 1 lemon 
1-2 tbsp water if needed
1 zucchini grilled with nice small spots of char

in a food processor place the garlic and pulse to make sure it's broken up. 
add chickpeas, tahini, and lemon to the food processor and let it spin for a few minutes till smooth. 
add water if needed - the texture should be loose but not watery. 
once the hummus is smooth add in the grilled zucchini and pulse till broken up but not smooth. 

--- other grilled veggies I've used: eggplant, red bell peppers,  chili peppers like jalapenos or poblanos.
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Salad

I build my salad with some vinaigrette dressing at the bottom, this is to help break down veggies that can be hard to digest.

dressing: 
1 garlic clove minced
1-3 tbsp cider vinegar
2-4 tbsp olive oil 
pinch of salt 

dressing in the bottom of the bowl then build up:
cabbage
cucumbers 
carrots
onions
spinach
herbs (what's in the garden: fennel, basil, parsley, oregano) 
romaine lettuce 
sprouted pumpkin seeds 
sunflower seeds

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Basmati Rice

1:1 ratio into the pressure cooker with 1 tsp salt.

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toum - Lebanese Garlic Sauce

  • 1 cup garlic cloves peeled
  • 2 teaspoons kosher salt
  • 3 cups neutral oil such as canola or safflower
  • ½ cup lemon juice
  • Take garlic cloves into a food processor and add the kosher salt to the garlic cloves. 
  • Let it spin on low for a minute so the garlic becomes minced. 
  • This is an important step moving forwards to use the slow drip cup to add the oil then juice in batches while the food processor is spinning. 

  • ---emulsification warning!  If you do this incorrectly you can break the sauce ----

  • With the food processor is running on low, slowly pour one to two tablespoons of oil.
  • Stop and scrape down the bowl. 
  • Start it up again and add another tablespoon or two of oil into - the garlic should start looking creamy.
  • Once the garlic looks smooth and emulsified increase the speed to high and start pouring the oil and alternate with the ½ cup of lemon juice until all the oil and lemon juice is incorporated. 

  • This will take about 15 minutes to complete.
  •  Makes about 4 cups.
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This is the dinner I made for Resa and Patrict on the eve of the full moon in July 2021


 

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