Bev's Recipe Collection

• 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.)

• 3 pounds lean ground beef
• 3 pints water
• 3 onions, finely chopped
• 1 (15 oz.) + 1 (8 oz.) can tomato sauce
• 3 T vinegar
• 1 T soy sauce
• 1 T cloves garlic, minced
• 6 T chili powder
• 1/3 C cocoa powder
• 2 1/4 t salt
• 1 1/2 t ground cumin
• 1 1/2 t ground cinnamon
• 3/4 t ground cayenne pepper
• 1/2 t ground cloves
• 1/2 t ground allspice
• 2 small bay leaves
• 2 pounds spaghetti noodles, cooked
• shredded (orange, for color) cheddar cheese
• oyster crackers, optional

Place the ground beef in a large pot. Cover with the water. Bring to a boil, stirring and breaking up the beef to a fine texture. Cover and slowly boil for 30 minutes (until the meat is thoroughly cooked). Remove from heat, cool, refrigerate in the pot overnight.

The next day, skim the solid fat from the top of the pot. Discard the fat. Place the beef mixture over medium heat, and stir in the onions and other ingredients (through bay leaf). Bring to a boil. Reduce heat to a simmer, and cook, stirring occasionally for 3 hours. Add water if necessary to prevent the chili from burning. Makes 10 servings

Serve over spaghetti noodles and top with shredded orange cheddar cheese. Serve oyster crackers on the side. 🙂

slightly adapted from allrecipes.com

• 1 3/4 C flour
• 1/2 t salt
• 1/4 t baking powder
• 3 T olive oil
• 1/2 C hot water

Combine flour, salt, and baking powder in a bowl. Stir in the oil with a spoon. Stir in hot water. Transfer to a flat surface and knead for about 30 seconds until it forms a smooth ball. Start preheating an ungreased cast iron pan to medium-high. Cut dough into 8 equal pieces. Form each piece into a smooth ball. Roll each ball super thin. (Try to use very little to no flour as this helps the dough stick to the counter a bit so it’s easier to roll thin.) Place each tortilla in the hot pan and cook about a minute, turning once. (You can press down any large bubbles.) Place under a kitchen towel. Once cool, store in an airtight bag.

Makes 8 eight-inch tortillas

Wash and salt the potatoes. Slice a cross shape about 1/4″ thick into each potato.

Bake at 400 degrees for nearly 2 hours. Cut deeper into the slices you made initially. Bake 10 more minutes.

Push open the crispy, crackly, salted skin. Drop butter into the lightest, fluffiest baked potato you ever made. Salt and pepper to taste.

• 4 pounds carrots
• 1/4 C olive oil
• 1/4 C honey
• 2 T Dijon mustard
• 2 t crushed rosemary
• 1 t salt
• 1 t black pepper
• 1/2 t garlic powder

Clean the carrots and half lengthwise. Place in a single layer on a parchment-lined jelly-roll pan.

Mix the ingredients in a bowl and pour over carrots. Coat the carrots evenly.

Bake at 425 degrees for 25 minutes until the carrots are tender. Serve immediately.

• 3-4 salted matzah squares
• 2 T butter
• 1/4 C honey
• 1/2 t vanilla
• 1/2 C semi-sweet chocolate chips
• 1/4 C roasted peanuts

Line a large jelly roll pan with parchment paper. Arrange the matzah squares on the pan, breaking them as needed to fit.

Melt the butter in a saucepan over medium-low heat. Stir in the honey and vanilla.

Coat one side (or both sides) of each matzah with the honey mixture, and place on the parchment paper.

Bake at 350 degrees for 5 minutes. The caramel should be bubbling on the tray (if you coated the bottom side) and the matzah golden. Be careful not to overcook.

Sprinkle the chocolate chips on the matzah pieces. Spread melted chocolate evenly on the matzah.

Sprinkle on the peanuts.

Place in the freezer or refrigerator until the chocolate is hardened.

Break in pieces and store in the refrigerator.

~adapted from http://blogofjoy.com/

• 2 large ripe bananas
• 1/3 cup peanut butter
• 2/3 cup applesauce
• 1 teaspoon vanilla
• 1 1/2 cups oats
• 1/2 nuts, raisins, coconut, and/or chocolate chips

Mash bananas and peanut butter together in a bowl. Stir in applesauce and vanilla, then remaining ingredients. Let sit 10 minutes before dropping cookies on a baking stone. Bake at 325 degrees for 20 minutes, or until firm. Leave cookies on stone for 5 minutes before transferring them to a cooling rack. Enjoy at any temperature.

Makes 32 cookies

Thank you, Nancy, for sharing this recipe!

• spaghetti squash, halved lengthwise and seeded
• olive oil
• 1 bunch asparagus, trimmed and cut
• 5 leaves fresh basil, chopped
• 1/2 t salt
• 1/4 t pepper
• 1 C cherry tomatoes, halved (optional)
• 2 T roasted slivered almonds

Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Coat the inside of spaghetti squash with olive oil and place, cut-side down, onto the baking sheet. Bake 40 minutes. Remove and let cool 15 minutes.

Heat 2 T olive oil in a large skillet on low. Cook and stir asparagus till tender yet firm to bite (about 5 minutes).

Shred squash. Mix squash and spices into asparagus. Add more olive oil if too dry. Cook and stir 1 minute.

Remove from heat and mix tomatoes and pine nuts into squash mixture.

adapted from allrecipes.com

• 4 lb round roast, cut 1/4″ thick
• olive oil
• 1 medium onion, chopped
• 1/2 C chopped green pepper
• 1/2 C chopped red pepper
• 2 T fresh cilantro, chopped
• 2 cloves garlic, minced
• 2 T lime (or lemon) juice
• 1 t salt
• 1 can Rotel

Place meat in slow cooker. Pour a generous amount of olive oil over meat; stir. Combine remaining ingredients in mixing bowl and and spoon over meat. Lift meat slightly to allow the veggie mixture to seep around it. Cover and cook on low for 8-10 hours (high: 4-5 hours).

Excellent over jasmine rice with a side dish of zucchini and yellow squash.

adapted from Rival’s Owner’s Guide

• 1 1/2 t turmeric
• 1 1/2 t cumin
• 1 1/2 t cinnamon
• 1 t salt
• 1 t coriander
• 1 t cardamom
• 1/2 t sweet paprika
• 1/4 t pepper
• 1 large head cauliflower, cut into small florets
• 10 medium-sized carrots, peeled and cut into 1/2″ pieces
• olive oil
• 2 medium sweet onions, chopped
• 9 garlic cloves
• 3 15-oz cans chickpeas, drained and rinsed
• 3 15-oz cans diced tomatoes
• fresh parsley

Preheat the oven to 475 degrees.

Mix the spices in a small bowl.

Place the cauliflower florets and carrot pieces on a large baking sheet covered with parchment paper. Drizzle or spritz generously with olive oil. Sprinkle half of the spice mixture over the veggies, then toss.

Bake for 20 minutes. Remove from heat and set aside. (Turn the oven off.)

Heat 1/4 C olive oil in a large stock pot on medium. Add onions and saute for 3 minutes, then add the garlic and the remaining spices. Cook for 2-3 more minutes, stirring constantly.

Add the chickpeas and tomatoes. Stir in the veggies. Bring everything to a boil, then reduce to medium-low, cover part way and cook for another 20 minutes. Stir occasionally, adding a little water if needed.

Remove from heat and transfer to serving bowls. Garnish with fresh parsley. Enjoy over couscous or quinoa.

adapted from themediterraneandish.com