Dolma: Stuffed Grape Leaf Snack with Brown Rice

Dolmas come about often in my kitchen, but in various avatars each time. Stuffed Kohlrabi dolma, or stuffed Swiss chard dolma, and even stuffed Collard greens dolma are fun to make.

Now that grape leaves are handy in the backyard, the traditional grape leaf dolmas come about on and off. Blanching the grape leaves is the first step: just dunk them in boiling water for a few minutes and then plunge them in ice water to make them pliable and ready for stuffing.

The stuffing/filling, sometimes, is just leftovers that works well. And sometimes, it is tailor-made, like this time: a mix of chewy brown and wild rice with onions and dried fruits and nuts and Swiss chard from the garden.

Additionally, I steam the tightly wrapped filled dolmas; if steaming is not an option, then, place them in a pan with about half an inch of water and allow the water to boil, cover or weigh them down, and cook for about 5 to 8 minutes before serving.

I like them better as leftovers the next day, served at room temperature or chilled, with some tahini-yogurt-based dip.

Freekeh, Pearl Millet, Wild Rice Tabbouleh

Freekeh. Young green wheat. Cracked. Toasted. Chaff and straw removed. High fiber. Whole grain. Hearty.

Pearl Millet. High fiber. High Protein. Rich in B vitamins. Whole grain.

Wild Rice. Grass grains. Native to North America. Gorgeous color. Antioxidants. High fiber. Good protein.

Naturally, the three come together often in my kitchen. Not just as a rice substitute, but as a great base for salads and the ever-popular Bowls!

Any combination of fresh shredded/grated veggies would work, of course. This time, I put my trusty Salad Shooter to good use and made a small pile of shredded/grated veggies including celery, kale, flat-leaf parsley, carrots, and red onions. Some chopped dried fruits and toasted nuts went in as well - dates, apricots, cranberries, almonds, walnuts. Some chopped green apples too. Diced cucumbers. A generous block of Feta cheese got crumbled over the salad for that unbeatable texture and flavor.

The dressing is, as always, a fusion of international flavors: Lemon juice, Ethiopian berbere powder, mirin, apple cider vinegar, grape molasses, avocado oil, and a touch of sesame oil for the finish that leads by the nose.

I know, I should have measured and noted it all down properly. Sorry about that. Will try next time. Dressings come about quite fluidly and organically for me: add a little of this, taste and wrinkle nose, add a little of that, taste and nod with faith, a little of something else, taste and call it just-right.

Chicken with Mango and Pepper Sauce

Growing up with more than two dozen varieties of mangoes, enjoyed every season till we can't bear the smell of it anymore, it is no surprise that mangoes excite me, even if I get just two or three varieties in the local markets.

A ripe mango, some Turkish Pepper paste, some roasted red bell peppers, a few Walla Walla onions from the home garden, and a few leaves of fresh mint also from the home garden came together for this dish.

A jar of Tazah® Hot Pepper Paste is a staple in my kitchen. It is fairly mild, even though it is labeled Hot.

Cut the chicken breast in half and serve this dish with a drizzling of sauce and a side salad for a light yet satisfying meal. Or, serve the whole chicken breast floating in a bowl of sauce with some hot brown basmati rice on the side and some home-made naan to mop up any remaining sauce.

Ingredients
2 boneless skinless chicken breasts, thawed
1 medium mango, peeled and diced
2 Tbsp vegetable oil

For the rub:
1 tsp cumin powder
1 tsp paprika powder
1 Tbsp Tazah® pepper paste
1 tsp salt
¼ cup distilled white vinegar
1 Tbsp vegetable oil

For the sauce:
3 Tbsp Tazah® Turkish Pepper paste
6 to 8 Pickled Walla Walla Pearl Onions (I had it handy and wanted to use it; this is optional)
½ cup chopped roasted red bell peppers
1 cup chicken or vegetable stock
3 or 4 fresh mint leaves

Preparation

1. Carefully slit the chicken breast to create a pocket
2. Combine the ingredients for the rub to make a thick paste and rub the chicken breasts with it
3. Reserve some diced mango for garnish, some for the sauce, and stuff some of the diced mango into the pockets in the chicken breasts, securing with toothpick as needed; marinate for about 20 minutes (or more if preferred)
4. Heat the vegetable oil in a pan and place the chicken breasts carefully in the pan at high heat and let it sit for about 2 minutes; then flip the breasts over, turn heat to low, cover and cook for 10 minutes till chicken breasts are cooked through; remove from heat
5. While the chicken breast is cooking, make the sauce; combine the sauce ingredients in a sauce pan and simmer at medium high heat till the sauce reduces and thickens to desired consistency; taste and adjust salt
6. Slide in the chicken breasts into the simmering sauce, allow to simmer for about 5 minutes more in low heat
7. Garnish with the reserved mango pieces, some fresh mint leaves and spring onions if handy