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Cooking Matters Michigan

Empowering families with the skills, confidence and knowledge to prepare healthy and affordable meals

Potluck party, OFL style

jhartrick

Our Eating Right class at Crestwood graduated last week (yay graduates!). On the last day we usually make a sweet treat, such as the Pineapple Carrot Cupcakes or Chocolate Cake. Personally, I (Dorothy) think it's more fun when there's a potluck involved, especially when it involves delicious foods that you normally wouldn't make on your own because you have no clue (ahem, me). Our participants really wanted to have a potluck so they brought authentic Middle Eastern and Indian dishes to the party. What a spread! There was grape leaves and tabbouleh, chicken and rice, pitas with yogurt and zatar. It was amazing. Volunteers Laurie and Chef Dave brought homemade caramel apples and salsa, respectively. Thanks to our Crestwood participants for the following recipes and a great time! spread

Yakni Pulav (baked rice with chicken)

chicken

Chicken or lamb

4 cups of basmati rice, soaked for 1/2 hour

Ginger paste

Garlic paste

3 medium onions, finely sliced

1 tomato, chopped

Black pepper

cloves

cardamom

cinnamon

Use Shaan Yakhni pulav available in Indian store

Oil

2 tablespoons of yogurt

Fry onions till golden in oil then add ginger and garlic pastes. Saute for a few seconds and add tomatoes, yogurt, species and chicken and saute. Add water to make soup. Let it boil until chicken is tender.

Serve the soup and mix with rice. Soup level should be 1-inch above the rice, then bake it in oven on 350 for 40 minutes.

Basboosa (semolina cake)

1 cup of semolina

1 cup dry coconut

1/2 cup sugar

1/2 cup oil

1 tablespoon baking powder

2 eggs

Mix the eggs, baking powder, oil and sugar in a blender.

Put the semolina and coconut in a large bowl then add the wet mixture. Put in pan.

Put in oven at 375 for 30 minutes or until golden on top.

While that is baking, make the glaze, which is a simple syrup or shera. In a pot, mix 1/2 cup of sugar with 1/2 cup of water over medium heat for five minutes. Top the cake with the shera when it is done.