Tasty Recipes from Recipe Wizards

This year Halloween falls on a Saturday, so there will be lots of weekend opportunities to host a ghoulish gathering. Here are some easy party ideas – because the focus should be on fun, not on party prep:

- Meal-in-a-bowl: The party menu should be full of treats, but free of tricks. Plan a festive main course that can stand on its own without a side dish. Select something with a warming blend of brilliant colors and vibrant flavors. No need to set a formal table – this dinner is portable.

- Party starters: Have guests bring appetizers. That way there will be plenty of goodies for guests to nibble while you’re putting the finishing touches on the main course. Pumpkins make fabulous bowls for hors d’oeuvres. Hollow them out and allow the interior to dry for several hours. Arrange raw veggies in them or line them with plastic wrap if you’re stowing something crunchy, like popcorn or chips. Or if you prefer, serve dips in hollow miniature pumpkins.

- Seeds of Halloween: Kids love to prepare and eat pumpkin seeds. To make them, preheat oven to 350 degrees. Rinse the strings from two to three cups of pumpkin seeds and pat dry with paper towels. Mix seeds with two tablespoons vegetable oil and one teaspoon coarse salt, such as kosher. Toss well to coat all seeds. Place in a single layer on baking sheet or jellyroll pan (a baking sheet with sides). Bake 12-15 minutes in preheated oven. Taste and add more salt, if desired. If you prefer, you can add the taste of the Mediterranean. Use olive oil instead of vegetable oil, and when you add the salt, add one teaspoon of herbes de Provence, a blend of dried herbs popular in the south of France.

Recipes:

TORTILLA CHICKEN SOUP

Yield: 6 to 8 servings

2 tablespoons vegetable oil

6 boneless, skinless chicken thighs, cut into 1-inch crosswise strips

3 medium onions, cut in half, thinly sliced

2 stalks of celery, trimmed, diced

2 medium cloves garlic, minced

3 (14 1/2-ounce) cans chicken broth

1 cup water

1 (28-ounce) can diced tomatoes, drained

1 (7-ounce) can mild chilies, such as Ortega

2 (11-ounce) cans corn kernels

2 teaspoons ground cumin

2 teaspoons chili powder

6 corn tortillas, cut into 1-inch strips

Salt and pepper to taste

Garnish: Sour cream

Garnish: Tortilla chips

Garnish: Sprigs of cilantro

Optional garnish: Minced pickled jalapeno chilies

1. Heat oil in large, heavy-bottom pot or Dutch oven. Add chicken thigh strips and brown on both sides. Remove chicken with slotted spoon or slotted spatula, leaving oil in pan; place chicken in bowl. Add onions and celery; cook, stirring frequently, until onions start to turn golden brown. Add garlic; cook 1 minute.

2. Add chicken, chicken broth, water, tomatoes, chilies, corn, cumin and chili powder. Bring to boil; reduce temperature to simmer. Simmer 45 minutes.

3. Stir in tortillas; simmer 3 minutes. Taste; add salt and pepper, as needed.

Presentation: Ladle into soup bowls. Garnish each with spoonful of sour cream, 2 or 3 tortilla chips and sprigs of cilantro. Put out small bowl of minced pickled jalapeno chilies, if desired; those who want spicier mixtures can add a little to their soup.

Nutritional information (per serving): 329 calories, 19.2 grams protein, 39.8 grams carbohydrates, 13 grams fat, 36 percent calories from fat, 42 milligrams cholesterol, 1,348 milligrams sodium

HOT BAKED POTATO SALAD

Yield: 4 servings

4 large baking potatoes, such as russets

Vegetable oil to rub on potatoes

About 1 teaspoon coarse salt, such as kosher

Freshly ground black pepper to taste

2 small bunches watercress, trimmed, washed, drained

1 cucumber, peeled, seeded, thinly sliced; see cook’s notes

1 pound green beans, trimmed, cut in 1-inch lengths, blanched until tender crisp, drained

1/2 red onion, cut in half, thinly sliced

Salt to taste

2 tablespoons vegetable or olive oil

1/2 cup roughly chopped walnuts

2 tablespoons fresh lemon juice

2 tablespoons balsamic vinegar

3/4 cup crumbled blue cheese

Optional garnish: 4 tablespoons sour cream; see cook’s notes

Cook’s notes: To seed cucumber, cut in half lengthwise; use bowl of a spoon to scoop out seeds. I like to add a large tablespoon of sour cream to each potato before topping with salad mixture.

1. Adjust oven rack to middle position. Preheat oven to 400 degrees. Scrub and dry potatoes. Prick several times with tines of fork. Rub with oil. Season with coarse salt and pepper. Place on oven rack and bake 45-60 minutes, depending on size of potatoes.

2. Meanwhile, prepare salad: Combine watercress, cucumber, green beans, red onion; season with salt and pepper.

3. Prepare dressing: In a medium skillet, heat 2 tablespoons olive oil on high heat. Add walnuts and toast 2 minutes, stirring occasionally. Slowly and carefully add lemon juice and vinegar; use caution because it will splatter. Cook 1 minute. Remove from heat. Add cheese. Pour over salad; toss.

4. Place potatoes in shallow bowls. Open potatoes by making a large “X” on top of each one and squeezing open with your hands. Mound salad into and on each hot potato. Serve immediately.

Nutritional information (per serving): 567 calories, 17.2 grams protein, 80.33 grams carbohydrates, 22.1 grams fat, 35 percent calories from fat, 15 milligrams cholesterol, 860 milligrams sodium

Source: Adapted from “The Olives Table” by Todd English (Simon & Schuster, 1997, $32)

MINNEAPOLIS – As I discovered on a trip to Istanbul, Turkey, the flavors of the region are made for summer. Hot and hungry, I wandered through the city’s Grand Bazaar, where vendors vied for attention with promises of good deals on their carpets, silver and spices. In an out-of-the-way corner, a little cafe promised relief in the form of lamb kebabs and pita bread. I took the bait and, once refreshed, returned to the crowded bazaar.

For centuries, Turkey was the crossroads of the world as traders brought culinary traditions, as well as spices and other goods, from one country to the next. The result was an amalgam of memorable flavors. Like those early traders, I’ve incorporated traditional recipes from the expansive region – Middle East, North Africa, Mediterranean – for a summer menu that pays homage to those crossroads and their summer heat.

In your own back yard – or kitchen grill – you can prepare a refreshing meal with lamb kebabs seasoned with a spice blend popular in North Africa. Add the traditional cooling agent, raita (the Greek variation of the region’s yogurt sauce), a salad of bulgur wheat and parsley from the Middle East, Moroccan mint tea and icy granita from Italy – and you have a made-in-the-shade summer meal.

And the best news, wherever the cook may call home? This menu is quick and easy to prepare, and easily adapted for any size crowd or taste. Prefer chicken or beef to lamb? Then make the kebabs your way. The spice blend works with any meat.

As for the cook? With a menu this easy, any cook will have time – and energy – for guests.

Recipes from “Come One, Come All/ Easy Entertaining With Seasonal Menus,” by Lee Svitak Dean (Minnesota Historical Society Press).

MINT TEA

Serves 6.

Note: Mint tea, served hot, is a traditional Middle Eastern drink. If you prefer iced tea, either prepare the mint tea in advance and refrigerate it, or serve the tea, cooled, over ice. In that case, use a little more green tea leaves in the preparation because the ice will dilute it. From “Come One, Come All/ Easy Entertaining With Seasonal Menus,” by Lee Svitak Dean.

6 1/2 c. almost boiling water

3 bags of green tea, or about 1 tablespoon green tea leaves

20 spearmint leaves

2 tsp. sugar

Directions

Bring the water almost to a boil (green tea leaves need water a little less hot than black tea leaves so the tea doesn’t become bitter). Pour a little of the boiling water into the teapot to warm it; then discard the water.

Add the tea and the rest of the hot water. Let steep for 2 to 3 minutes. Add the mint and sugar. Serve immediately, or cool and serve cold.

Nutrition information per serving:

Calories 9

Fat 0 g

Sodium 3 mg

Carbohydrates 2 g

Saturated fat 0 g

Calcium 10 mg

Protein 0 g

Cholesterol 0 mg

Dietary fiber 0 g

TABBOULEH SALAD

Serves 6.

Note: In parts of the Middle East, where this is a traditional salad often served among the appetizer plates called “meze,” tabbouleh (tuh-BOO-luh) is scooped up into lettuce. The base of the salad is bulgur wheat and parsley. Bulgur is made of wheat kernels that have been steamed, dried and crushed; it has a chewy consistency. It can be found in the health-food section of supermarkets, in the aisles with rice and Middle Eastern foods, and in the bulk-food section. Sometimes it’s in a box that simply says tabbouleh salad. From “Come One, Come All.”

1 c. bulgur wheat

2 c. water

l c. olive oil

l c. fresh lemon juice (about 3 lemons)

1 bunch fresh parsley (either Italian flat-leaf or curly-leaf), chopped, or more

1 medium onion, finely chopped (about 3/4 c.)

1 large cucumber, peeled, seeded and diced (about 1 c.)

2 to 3 tomatoes, seeded and chopped (about 11/2 c.)

Salt and pepper

Lettuce leaves, if desired

Directions

Measure bulgur into a medium-size bowl. Bring 2 cups water to a boil; pour over bulgur, cover, and let sit for about 30 minutes, until bulgur has absorbed the water. Drain any excess.

Combine the olive oil and lemon juice, and toss with the bulgur. Add the parsley, onion, cucumber and tomatoes. Season to taste with salt and pepper. Refrigerate until 30 minutes before serving; it tastes best when it’s not too cold. Serve in a lettuce leaf, if desired.

Variation: Add 1/4 cup or more chopped mint to the salad.

Nutrition information per serving:

Calories 434

Fat 37 g

Sodium 31 mg

Carbohydrates 26 g

Saturated fat 5 g

Calcium 57 mg

Protein 4 g

Cholesterol 0 mg

Dietary fiber 6 g

Diabetic exchanges per serving: 2 vegetable, 1 bread/starch, 71/2 fat.

LAMB KEBABS WITH HARISSA

Serves 6.

Note: Harissa (hah-REE-suh) is a North African spice mixture (this makes about 1 cup harissa to toss with the lamb). If you would like to serve more harissa on the side, for food safety make a new batch or set some aside). If you use wood skewers, soak them in advance for about 20 minutes. From “Come One, Come All.”

2 tbsp. chile powder, such as ancho or chipotle (see box)

3/4 tsp. minced garlic (about 2 garlic cloves)

1 tbsp. fresh lemon juice

1/2 c. extra-virgin olive oil

1 tsp. salt

1 1/2 tsp. ground cumin

3 lb. boneless lamb shoulder or leg

1 red onion, cut in 1- to 1 1/2-in. chunks

Vegetable oil

12 to 18 skewers

Directions

To make the harissa: Combine chile powder, garlic, lemon juice, olive oil, salt and cumin. Adjust seasonings as preferred. If desired, make additional harissa to serve on the side with the kebabs. (Don’t re-use the harissa that was mixed with the raw lamb because of food safety reasons.)

To make the lamb kebabs: Trim exterior fat from lamb and discard. Cut lamb into 1- to 11/2 -inch cubes and toss them in harissa shortly before cooking.

Preheat the grill or the broiler. Oil grate or broiler pan for easier turning of the meat. Alternate meat and onion chunks on skewers, leaving a small space between pieces of meat. Cook over high heat until meat is at preferred doneness, turning once after about 5 minutes, and cooking an additional 2 or 3 minutes for medium rare. Serve kebabs atop a bed of rice.

Nutrition information per serving:

Calories 405

Fat 29 g

Sodium 500 mg

Carbohydrates 4 g

Saturated fat 6 g

Calcium 26 mg

Protein 32 g

Cholesterol 105 mg

Dietary fiber 1 g

Diabetic exchanges per serving: 1 vegetable, 4 lean meat, 31/2 fat.

RAITA

Makes about 2 cups.

Note: Some variation of this cucumber yogurt dip (called RY-tah in India) is served all over the Middle East and along the Mediterranean to cool the palate when spicy foods are served. For smaller pieces of cucumber, grate it. From “Come One, Come All.”

1/2 cucumber, peeled and seeded

1 c. plain nonfat yogurt

1/2 small onion, diced (about 1/2 c.)

2 tbsp. chopped parsley

Salt and white pepper

Directions

Pat the cucumber with paper towels to get it as dry as possible. Dice to make about 1/2 cup.

In a medium bowl, combine the cucumber, yogurt, onion and parsley; stir to mix. Season to taste with salt and pepper. Marinate at least 1 hour in the refrigerator to blend flavors.

Nutrition information per 1/3 cup:

Calories 28

Fat 0 g

Sodium 33 mg

Carbohydrates 4 g

Saturated fat 0 g

Calcium 87 mg

Protein 3 g

Cholesterol 1 mg

Dietary fiber 0 g

Diabetic exchanges per serving: 1 vegetable.

LEMON GRANITA

Serves 6.

Note: This is best served the day it is prepared, when the ice crystals are large and flaky. They look like tiny snowflakes. Meyer lemons are particularly good with this (but hurry as their season is almost over). If you let the granita freeze solid, you will lose the flaky texture – and end up with sorbet, which isn’t so bad, either. From “Come One, Come All.”

3 c. water

1 c. sugar

Zest of 2 lemons

3 c. juice (from 6 large lemons)

Directions

In a saucepan, boil the water, sugar and lemon zest together until the sugar dissolves. Remove from heat and mix in the lemon juice Cool.

Pour into a shallow container, such as a 9- by 13-inch pan, and cover. Freeze until the edges are frozen, about 1 to 2 hours. Remove the pan from the freezer and, using a fork, scrape the ice, moving from the edge to the center. Return to the freezer.

Repeat at least three times, every 30 minutes or so, until the mixture has become large ice flakes. Serve the same day as made.

Nutrition information per serving:

Calories 155 Fat 0 g Sodium 30 mg

Carbohydrates 41 g Saturated fat 0 g Calcium 19 mg

Protein 1 g Cholesterol 0 mg Dietary fiber 1 g

Diabetic exchanges per serving: 3 other carb.

BASMATI RICE

Serves 6.

Note: Basmati rice has a nutty, perfumed aroma. The cooking method in this recipe comes from Raghavan Iyer, a Minneapolis author of several Indian cookbooks, including “660 Curries” and “The Turmeric Trail.” Before the rice is cooked, he rinses it several times to remove the starch. Then he soaks the rice for 30 minutes. This method makes for perfect fluffy – and fragrant – rice. It can be made in advance and reheated by covering the rice with boiling water and then draining it.

1 1/2 c. uncooked basmati or other long-grain rice

2 1/4 c. cold water

Directions

To rinse rice, place it in a medium saucepan and add enough water to cover. Rub the grains of rice with your fingers to remove the starch and any dust; drain. Repeat several times, draining each time, until the water is clear.

Once clean, add 2 1/4 cups cold water to the rice and soak for 30 minutes. Bring to a boil, stirring once; reduce heat to medium-high. Cook uncovered 5 to 6 minutes, stirring occasionally until most of the water has evaporated.

Reduce heat to low. Cover and cook 5 minutes; remove from heat and let stand covered 5 to 10 minutes. Fluff with a fork before serving.

Nutrition information per serving:

Calories 163

Fat 0 g

Sodium 1 mg

Carbohydrates 37 g

Saturated fat 0 g

Calcium 9 mg

Protein 3 g

Cholesterol 0 mg

Dietary fiber 1 g

Diabetic exchanges per serving: 2 1/2.

ALL ABOUT HARISSA

The cook controls the intensity of the heat in harissa, which will depend on which chile you use. If it’s dried ancho chiles (which are large and mild), you’ll have a milder flavor than if you use small dried red peppers, such as cayenne. (Often, the packaging indicates the level of heat for a particular chile. Chipotles, for example, are rated 5.5 on a 10-point scale; ancho chiles are at 3.5.)

You can find the chiles already ground in some supermarkets that carry a variety of Mexican chile seasonings. Or you can buy the dried peppers whole and grind them yourself. To grind whole dried chiles, first remove the stems and, if possible, scrape out the seeds if the peppers are hot (wear gloves to protect your hands from the oils). Process to a powder using a blender or food processor. A 1-ounce package of dried chiles makes more than enough ground chile for this recipe.