Author Archive

Rice and Spice

  • 1/2 t turmeric
  • 1/2 t ground mustard
  • 1/2 t caraway
  • 1/4 t salt
  • 1/4 t cumin
  • 1/4 t coriander
  • 1/8 t cardamom
  • 1/8 t celery seed
  • 1/8 t pepper

Combine the above in a small bowl.

  • 2 T ghee
  • 2 T olive oil
  • large onion, chopped
  • 2 ribs celery, finely chopped
  • 4 cloves garlic, minced
  • 1 1/2 c jasmine rice, uncooked
  • 4-5 cups chicken broth

Heat ghee and olive oil in a large skillet. Saute onion and celery until onion is wilted, adding garlic halfway through. Add spice blend and rice; stir for two minutes. Pour in chicken broth and simmer over medium heat, covered. Stir occasionally until rice is cooked and liquid is absorbed (about 20 minutes).

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Potato Pepper Skillet

  • 6 medium to large potatoes, cubed
  • olive oil
  • 1 sweet onion, chopped
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 6 garlic cloves, finely minced
  • salt and pepper, to taste
  • 2 T fresh parsley, finely chopped

Boil potatoes until fork tender. Drain and set aside.

Heat oil in a heavy bottom pan or cast iron skillet. Add onions and peppers, saute. Add garlic and cook 1 more minute. Add the boiled potatoes and cook, stirring occasionally until the potatoes are slightly roasted. Season with salt and pepper. Sprinkle fresh parsley and serve.

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Hungarian Stew

  • 3 lbs. beef stew meat (if not prepared kosher, increase salt below)
  • 2 large sweet onions, diced
  • 3 lbs. potatoes, cut into sixths
  • 4 medium parsnips, cut into 3/4 inch chunks
  • 4 medium carrots, cut into 3/4 inch chunks
  • 2 tomatoes, cored and chopped
  • 2 Italian frying peppers, chopped
  • 6 cloves garlic
  • 1/4 C sweet paprika
  • 4 t caraway seeds
  • 2 t sage
  • 2 t thyme
  • 2 t salt
  • 1/2 t pepper
  • 8 C water

Place meat in the bottom of a large roasting pan coated with olive oil. Place veggies over the meat. Sprinkle garlic over the veggies. Mix the dry spices and sprinkle them over the veggies. Pour water over the top. Cover and bake at 375 degrees for 2 hours and 15 minutes (1 hour and 45 minutes in a convection oven). Serve in bowls.

adapted from getpocket.com

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Crispy Baked Chicken Tenders

  • 1 (8 oz.) bag Kettle Brand chips, any flavor
  • 2 1/2 pounds boneless, skinless chicken tenders
  • 2 small eggs

Pulse chips in a food processor until they are finely crumbled. Transfer the crumbled chips to a small bowl. Whisk the eggs in a separate small bowl. Dip the tenders in the egg mixture and then the chips. Place on a parchment-lined baking sheet. Bake for 12 minutes. Flip. Bake for 8 more minutes or until the chicken is cooked through.

Serve with your favorite dipping sauces.

adapted from gimmesomeoven.com

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Baked Zucchini

  • 6-8 medium zucchini, cut to desired length and quartered
  • sweet onion, halved and cut in wedges, optional
  • olive oil
  • 1 t dried thyme
  • 1 t dried parsley
  • 1 t dried basil
  • 1 t garlic powder
  • 1/4 t paprika
  • 3/8 t coarse salt
  • pepper
  • freshly grated Parmesan cheese

In a large mixing bowl, pour olive oil over the zucchini and onions. Stir to coat. Mix the spices in a small bowl and pour over the zucchini and onions; stir to coat evenly. Spread the zucchini and onions onto a large jelly roll pan covered with parchment paper. Sprinkle with pepper and Parmesan cheese. Bake until tender (20 minutes or more) at 350 degrees. This is also great grilled. Either way, serve immediately.

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Quinoa & Chickpea Salad

  • 1 1/3 C dry quinoa
  • 1 t kosher salt or other coarse salt
  • 4 cloves crushed garlic
  • 2 T and 2 t grated lemon zest
  • 3/4 C lemon juice (juice of 3 lemons)
  • 3/4 C olive oil
  • 1 t ground pepper
  • 2 cans chickpeas, drained and rinsed
  • 2 C shredded carrots (4 medium carrots)
  • 2 avocados, diced
  • prewashed spring mixed greens
  • crumbled feta cheese, optional

Cook quinoa according to package directions. Meanwhile, sprinkle salt over garlic on a cutting board. Mash with a knife until a paste forms. Scrape into a medium bowl. Whisk in lemon zest, lemon juice, oil, and pepper. Transfer 3/4 C of the dressing to a small bowl and set aside.

Add chickpeas, carrots, and avocados to the bowl with the remaining dressing. Gently toss to combine. Let stand for 5 minutes to allow flavors to blend. Add the quinoa and gently toss to coat.

Place greens in a large bowl and toss with the reserved 3 T dressing. Divide the greens onto plates. Top with the quinoa mixture and (optional) feta cheese.

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Gluten-Free Cornbread

  • 3 C buttermilk
  • 2 large eggs
  • 7 T butter, melted and divided
  • 2 t salt
  • 1 t baking powder
  • 1 t baking soda
  • 4 1/2 C cornmeal

Preheat oven to 400 degrees. Place a 9-inch cast-iron skillet in the oven to preheat with the oven.

In a large bowl, whisk together buttermilk, eggs, 5 T melted butter, and salt. Stir in baking powder, baking soda, and cornmeal.

Remove cast-iron skillet from the oven. Carefully swirl the remaining 2 T melted butter in the skillet. Pour batter into skillet and bake until golden brown, 38 minutes. (An inserted toothpick should come out clean.)

southernliving.com

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Spaghetti Squash

  • 1 spaghetti squash, halved lengthwise and seeded
  • 2 T olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 1/2 C chopped tomatoes
  • 3/4 C crumbled feta cheese
  • 3 T sliced black olives
  • 2 T chopped fresh basil

Preheat oven to 350 degrees. Place spaghetti squash with cut sides down on a lightly greased baking sheet. Bake 30 minutes. Remove squash from oven and set aside to cool enough to be easily handled.

Meanwhile, heat oil in a skillet over medium heat. Cook and stir onion in oil until tender. Add garlic; cook and stir until fragrant, 2 to 3 minutes. Stir in tomatoes and cook until tomatoes are warmed through.

Use a large spoon to scoop the stringy pulp from the squash and place in a medium bowl. Toss with the vegetables, feta cheese, olives, and basil. Serve warm.

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Vegetarian Hoppin’ John

  • 5 C vegetable broth
  • 2 C long grain rice
  • 1/4 C olive oil
  • 2 onions, chopped
  • 1 T garlic, minced
  • 4 (15 oz.) cans black-eyed peas, rinsed and drained
  • 1 t Cajun seasoning
  • 1/2 t salt
  • 1/4 t pepper

Bring broth and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender (20 minutes).

Heat olive oil in a pot over medium-high heat. Saute onion in hot oil until translucent. Stir rice, black-eyed peas, and spices into the onion, cover and cook until flavors blend (about 10 minutes).

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Falafel Patties

  • 1 C chopped fresh parsley
  • 12 cloves garlic, minced
  • 4 t ground cumin
  • 1 t ground coriander
  • 1 t salt
  • 1 t baking soda
  • 4 (15 oz.) cans garbanzo beans, drained and rinsed
  • 1 C chopped sweet onion
  • 1/4 C flour
  • 4 eggs, beaten

Mix spices in a small bowl. Coarsely puree garbanzo beans one can at a time adding some of the spices to each batch. Combine the pureed beans in a large bowl.

Wrap onion in cheese cloth and squeeze out as much moisture as possible. Add onion to the bean mix. Stir in the flour and egg. Shape mixture into 16 large patties and let stand for 15 minutes.

Preheat oven to 400 degrees.

Heat olive oil in a large skillet over medium-high heat. Cook patties until golden brown, about 3 minutes on each side. (Consider using an oven-safe skillet so you can transfer it to the oven.)

Bake the patties in the oven until heated through, about 10 minutes.

adapted from allrecipes.com

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