Za'atar Slow Cooker Chicken - Serves 2 large or 4 small servings

Adapted from: Taste Of Home

Grade Level - 2, in Ducbee's Opinion (Hands get dirty, but that's it)

(1 - easiest, 5 - difficult)

Ingredients
1/8 cup za'atar seasoning

1/8 cup olive oil

1.5 tsp dried oregano

1 tsp salt

1/4 tsp ground cumin

1/4 tsp ground turmeric

1.5 lb bone-in chicken thighs or drums (5-ish pieces)

1/2 cup olives (green and kalamata are a good mix)

1/4 to 1/3 cup dried apricots

1/4 to 1/3 cup pitted dried plums (prunes)

1/4 cup water (or chicken or vegetable broth if you have some to use up)

Cooked basmati or other rice or cous cous (optional), to serve

Equipment/Other:
Crockpot/Slow cooker

Large bowl

Directions

1. In the bottom of a slow cooker, arrange olives, apricots, and plums.
2. In a separate large bowl, combine the first 6 ingredients.
3. Add chicken to the bowl; toss to coat
4. Add 1/4 cup water (or broth); top with chicken. Cook, covered, on Low for 5-6 hours (our crockpot was just under 5) or until chicken is tender.
5. Serve with rice or cous cous

Grains

Cooking Various Grains- Notes and Tips:

Quinoa
Rice cooker: 1 cup grain, 2 to 2.25 c water (rinse thoroughly!)


Rice: 
BROWN RICE in a rice cooker: After adding 2 scoops of rice into the cooker (using the cup accompanying the cooker), add water until it hits the "3" line.  After the cooker is finished, allow it to rest (lid closed) on WARM or unplugged for 5 to 10 minutes
BLACK RICE in a rice cooker: same as brown rice
WHITE RICE in a rice cooker: After adding 2 scoops rice into the cooker, add water until it hits the 2.5 line.


Cous Cous:
1 c grain to 1 c water
Favorite two methods:

• A) STOVETOP: In a pot, add appropriate amount of water and optional 1 tbsp butter/oil and a pinch of salt.  When it boils, add cous cous, but immediately remove from heat and cover with lid.  Let it stand for 5 minutes before fluffing with fork.
• B) KETTLE: Heat appropriate amount of water.  Meanwhile in a separate medium-sized bowl, add cous cous and optional 1 tbsp butter/oil and pinch of salt.  When the water boils, pour it into the bowl.  Seal the bowl immediately with plastic wrap or lid and let it stand for 5 minutes before fluffing with fork.

Farro:
1 c grain to 2 c water
Stovetop: Combine grain with water in a pot and bring to a boil. Reduce heat to low, cover and simmer for 25 to 40 minutes, until grains are tender and have absorbed all of the liquid.

Barley:

Stuffed Bell Peppers - Serves 2

Grade Level - 3, in Ducbee's Opinion

(1 - easiest, 5 - difficult)

Ingredients

2 bell peppers

1/4 pound ground turkey/bison

2 tablespoons olive oil

1/2 onion, chopped

1 garlic clove, minced

Half jalapeno, seeded and diced

1.5 tablespoon chopped fresh parsley or cilantro

1/3 tsp cumin

1 cup cooked brown rice, tabouleh, or cous cous (uncooked equivalent: ¼ cup)

¾ cup cup tomato sauce

2 ounces shredded cheese (mozz or other)

 Dried oregano or basil

salt & pepper to taste

Equipment/Other:

Large skillet

Baking dish to fit peppers standing up

Directions

Cut tops off peppers, seed insides, and arrange peppers in a large baking dish. Chop usable portion of the tops.

Preheat oven to 400 degrees F (205 degrees C).

Heat oil in a large skillet over medium heat. Saute chopped peppers, onions, garlic, and jalapeno in oil until soft.  Stir in meat, cumin, and parsley/cilantro. Reduce heat to low, and continue cooking for 5 minutes. Mix in cooked rice and ½ cup tomato sauce. Season to taste with salt, pepper, dried oregano or other herbs. Spoon the mixture into the peppers, and top each with remaining tomato sauce.

Cover, and bake about 45 minutes. Uncover, top each pepper with cheese, and bake until cheese is melted.