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, 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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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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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.)


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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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Slow Cooker Green Beans

  • 2 pounds frozen green beans
  • 1/2 sweet onion, diced
  • 4 t minced garlic
  • 1/2 t salt
  • 1/4 t pepper
  • 1/4 C olive oil

Place in slow cooker and stir. Cook on high for 3 hours.

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Easy Chicken Shwarma

  • 1 1/2 t ground cumin
  • 1 1/2 t turmeric powder
  • 1 1/2 t ground coriander
  • 1 1/2 t garlic powder
  • 1 1/2 t paprika
  • 1 t ground cloves
  • 1 t onion powder
  • 1/2 t cayenne pepper
  • 3 pounds boneless chicken
  • salt
  • 2 large lemons, juiced
  • 1/3 C olive oil

Preheat oven to 425 degrees.

In a small bowl, mix the cumin through cayenne pepper. Set aside.

Cut chicken into chunks; sprinkle with salt in large bowl. Add the spice mixture and toss to coat. Add the lemon juice and olive oil. Toss again.

Place the chicken in a lightly-oiled roasting pan and bake for 30 minutes.

Serve on pitas with Rice and Spice and Mediterranean Salad.

based on recipe by The Mediterranean Dish

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Mediterranean Salad

  • 5 Roma tomatoes, diced (about 3 C)
  • 1 large English cucumber, diced
  • 1/2 to 3/4 C chopped fresh parsley leaves
  • 1/8 t salt
  • 2 t freshly squeezed lemon juice
  • 2 T olive oil
  • 1 t ground sumac
  • 1/8 t pepper

In a large mixing bow, place the diced tomatoes, cucumbers, and parsley. Season with salt and toss. Set aside for 5 minutes or so.

Add the lemon juice, olive oil, sumac, and pepper. Give the salad a gentle toss. Enjoy!

based on recipe by Suzy Karadsheh (She added 1/2 t pepper.)

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