Moroccan Summer Vegetable Stew

  Whenever my schedule becomes a little bit hectic, I find myself falling into that all too familiar trap of ordering a lot of take out food. Pizza, Chinese food, and of course, Wawa hoagies. Yes, of course, it's very convenient to just stop and pick something up on my way home from whatever show I'm rehearsing, but after a while, I CRAVE something fresh. So, inevitably, I wind up going to the produce market, seeing which veggies look the best, and then making something a little more colorful and a little less fried.
 Since I happen to live in the Garden State, I have access to an entire rainbow of fresh produce, and Summer always brings some of my very favorite veggies. All it took was a quick google search which brought me to the perfect recipe for all of my fabulous faves.
 It's from a blog called Veganosity and it's absolutely delish! One of the things I like about it (just like the website says) is that it just happens to be Vegan. In other words, there aren't a whole lot of Vegan versions of non Vegan ingredients. That always seems to be a better choice, in my book. For instance, if I were choosing a low carb menu, I would prefer to have foods that were naturally low in carbs, instead of, say, a low carb "pasta" or low carb "bread", know what I mean? It just tastes better! So, in this case, you just have vegetables, broth, aromatics, herbs, and spices. I wasn't necessarily looking for something Vegan, but it just so happens that it is! This is DEFINITELY the welcome change I had been craving. It's also really quick to throw together, so you don't have to worry about slaving over a hot stove. Usually, my go to summer veggie recipe is the Avocado Gazpacho recipe that I got from my school pal, Kathleen. I think this recipe needs to be added to the rotation!



1 tbs vegetable oil
1 red onion, diced
2 medium carrots, peeled and cut into 1/4 inch coins
1 bell pepper, any color, seeded and diced
2 medium zucchini, diced
1 yellow summer squash, diced
1 tbs ginger, minced
1 clove garlic, minced
4 cups vegetable broth
1 can coconut milk
1 tbs (or more to taste) garam masala spice blend
1 tsp coarse salt
2 medium tomatoes, diced

fresh cilantro, chopped, for garnish
couscous or rice for serving



 Heat the oil in a large pan on medium heat. Add the onion, bell pepper, and carrots. Cook until the onion becomes translucent. Add the zucchini and cook until it begins to brown around the edges. Add the yellow squash, ginger, and garlic and cook for two minutes. Add the vegetable broth (if you want a stronger coconut taste, only add three cups of broth instead of four), coconut milk, garam masala, and salt and stir well to combine. Bring to a boil, then turn the heat down to simmer for five minutes. Add the tomatoes and cook for another five minutes.
Cook the couscous or rice according to package directions. Fluff with fork. Place on a plate, pour stew over. Top with chopped cilantro.



Tips:
I've often heard that some people find cilantro to have a soapy taste. If you fall into this category, just use fresh parsley!  And btw, instead of sprinkling it just over the top, I added the cilantro right into the stew at the end.
The stew will thicken just slightly as it simmers. If you would like a thicker stew, make a quick slurry of a couple tbs of flour with an equal amount of cold water or broth, then stir it into the stew. Bring it up to a boil until it thickens.

Joey's Chicken Enchiladas

 About a million years ago, I was having a Mexican themed dinner for my gang of friends. As I always like to do, I made a bunch of different things with the intention of taking photos and sharing the recipes with everyone. I even came up with my own enchilada sauce for the occasion! Well, somehow or other, the dinner happened, but the photos didn't, and ever since then I've been looking for the right time to make these fabulous enchiladas again so I could take a photo and share the recipe with you. 
 Well, that time has FINALLY arrived! Don't they look yummy?
Now, usually, when I come up with a new recipe, it takes me a few tries for it to land exactly where I want it, but with this recipe, I think I landed it on the very first go. They're cheesy and gooey and saucy and savory and as spicy as you want to make them! You can even save time by assembling them ahead of time. I'd say they were definitely worth the wait.
Hope you like 'em!

1 rotisserie chicken
1 onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 tsp ground cumin
salt and pepper to taste
1 can diced tomatoes, (don't drain)
1 cup shredded cheddar cheese (or more to taste)
Taco size flour or corn tortillas
sliced scallions
Easy Enchilada Sauce



Pull the chicken off the bones and use a fork to shred. Set aside.
In a sauce pan, saute onions, peppers, until they begin to soften. Add spices and continue to saute for a few more minutes. Add diced tomatoes and shredded chicken. Stir to combine. Remove from heat. Add about half of the shredded cheese. Stir to combine. Set aside.
Coat the bottom of a casserole dish with enchilada sauce.
To assemble enchiladas:
Dip tortillas in enchilada sauce so that it is coated on both sides. Lay it flat on a plate. Fill with a big heap of the chicken filling, then roll into a log. Place each tortilla roll into the baking pan. Top with more enchilada sauce and the rest of the cheese. Bake for 35-40 minutes at 350ºF or until melted and bubbly. Top with sliced scallions. I like to serve it with a bit of sour cream on top and a little fresh salsa!

Tips:
I purposely didn't add any heat because I'd rather leave that up to you. What kind of heat do you like? You can add jalapenos or your favorite chilis to the chicken mixture with the other peppers. You can add crushed red pepper flakes or Tabasco sauce to the sauce. For a little smokey flavor, you can add chipotle peppers in adobo sauce to the filling. You can add Sriracha to everything! Choose your heat, choose the amount, or just leave it out!
If you have burrito size tortillas instead of taco size, just cut them in half and proceed as directed. 

Joey's Easy Enchilada Sauce

 This sauce only takes a few minutes to throw together and it's absolutely the perfect thing for your next Mexican themed dinner. What kind of enchiladas do you like? Chicken? Beef? It goes with everything! It's my own recipe and I hope you like it! Oh, and if you wanna add some heat, go for it!

3 tbs oil
3 tbs flour
2 tbs chili powder
1 tsp ground cumin
1/2 tsp garlic powder
salt and pepper to taste
4 cups chicken stock
1 6oz can tomato paste


Add oil and flour to a sauce pan. Over medium heat, whisk together to make a paste. Add the spices and whisk to combine. Add the chicken broth and tomato paste. Whisk again until smooth. Let it simmer for about 15 minutes. It should be a little on the thin side, not quite as thick as ketchup. If it becomes too thick, just add a little more broth. Adjust salt if needed. That's all there is to it!

Tips:
I like to measure all of the spices into a small bowl and then add them all at once. This way you're not burning the first spice by the time you finish measuring and adding the last one.
If you don't have chicken broth, you can use powdered or cubed bouillon. Just omit the added salt. Or you can just use plain water.
If you'd like some heat, add as much crushed red pepper flakes or cayenne pepper as you like!!

Feijoada, Brazilian Black Bean Stew

 Are you as excited for the Olympics as I am??? If you know me, you know that I don't watch sports AT ALL. But when it's time for the Olympics, I'm glued to the TV for two weeks. I love all of it! The ceremonies, the victories, the lifelong dreams, the backstories, and of course I love learning about the culture of the host city. When I learned that the Olympics were going to be held in Rio, I immediately started researching Brazilian recipes. I decided to go with their national dish, which is this delicious and hearty black bean stew called Feijoada (pronounced fay-ZHWA-da).
 Now, I have to confess, I had never heard of it, I've never cooked Brazilian food, and the closest I've ever been to Brazil was when I went to a Brazilian restaurant. But from what I understand (and correct me if I'm wrong) this is one of those dishes that has as many versions as there are home cooks. Everyone has a family recipe, which of course is better than any other. This is clearly Brazilian comfort food at its best! I just like the fact that it's another delicious stew to add to my repertoire. You put the pot on the stove, let it simmer all afternoon, and the whole house smells amazing. 
 I made this for my family's Opening Ceremonies party (in which everyone brings a different International dish), but you don't have to have a party to make this. Just pick a Sunday when you know you'll have a few hours at home and let it simmer all day. I promise you'll be glad you did!



1 lb dry black beans
a few glugs of olive oil
1 lb boneless pork, cut into chunks
1 lb beef cubes
2 large onions, chopped
3 or 4 cloves garlic, minced
1 lb carne seca or corned beef, cut into chunks
1/2 lb sausages, such as chorizo or Italian sausage
1 lb smoked sausage, such as linguica or kielbasa
1 smoked ham hock or shank
3-4 bay leaves
Water
1 6 oz can tomato paste
Fresh parsley or cilantro
sliced oranges


 Pour boiling water over the black beans and let them sit while you prepare the rest of the stew.
Heat the olive oil in a large pot over medium-high heat and brown the pork. When it has browned, remove the meat from the pot, set aside. Do the same thing with the beef cubes, removing them from the pot after browning. Now add the onions to the pot. Brown them, stirring occasionally, scraping up any browned bits from the bottom of the pot. Add the garlic and stir well. Add the beef and pork back to the pot along with the other meats and the bay leaves. Add just enough water to cover. Cover and bring to a gentle simmer. Let it simmer for about an hour. Drain the black beans from their soaking liquid and add them to the stew. Simmer gently, covered, until the beans are tender, about an hour and a half. Add the tomato paste, and stir well. Continue to simmer, uncovered for about another hour or until the meat begins to fall off the ham hock. Serve over white rice with a sprinkle of fresh parsley or cilantro and a few slices of fresh orange. A classic side dish would be sautéed collard greens, if desired.


Tips:
The key to this dish is having lots of different meats and letting them simmer for a long time. It also lends itself to using whatever kind of meats you like. It's basically just a lot of pork and beef, leaning a little more on the pork side. Do you like things spicy? Use a spicy sausage to flavor your stew and serve it up with some hot sauce. You could also add some crushed red pepper. 
Full disclosure, the addition of the tomato paste is not authentically Brazilian, but I found several recipes that include it, so I went with it. I've also seen recipes that use different kinds of beans, white beans, etc, but from what I understand, black beans are classically used here.
I didn't add any salt at all because there is quite enough from the corned beef, the ham hock and the smoked sausage. Just sayin!

Coconut Rice with Black Beans

 Here's a quick dish that is as hearty to eat as it is easy to make. Yes, I know rice can be a little boring sometimes, but stay with me! You're gonna love this one! It's amazing how adding a few simple ingredients can turn plain white rice into a fan favorite!!
 I made this for one of my themed dinners (this was for Mexican night, of course) and it was a big hit! But why wait until Mexican night? Go ahead and serve it as a delicious side dish anytime! It goes great with chicken, beef, or pork, and the beans make it so hearty that it can stand alone as a meatless main dish. Serve it with a nice salad and you're good to go! Enjoy!


2 tbs oil (or butter)
1 onion, chopped
1 cup uncooked rice (I like Jasmine rice)
1 cup chicken stock (or vegetable stock, or water)
1 cup unsweetened coconut milk
salt and pepper
pinch of nutmeg
1 15 oz can black beans, rinsed and drained


 Heat the oil in a small saucepan over medium heat. Add the chopped onion, and cook until it has softened and turned translucent, about 3 minutes. Add the rice and stir until coated with the oil. Pour in the coconut milk and stock; season with nutmeg, salt and pepper. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the liquid has been absorbed and the rice is tender, about 18 minutes. Stir in the black beans, and cook a few minutes until hot. 

Tips:
The first time I made this, I was surprised at how buttery it turned out, rather than coconutty. I really wanted it to have a more pronounced coconut flavor. So, I tried using all coconut milk instead of doing half coconut milk and half chicken stock. I was figuring more coconut milk equals more coconut flavor, right? Well, yes, but it turned out to be FAR too oily. Ah well, live and learn. So, even if you don't use stock, you still need to cut the coconut milk with something, even if it's just plain water. I suppose if you'd like it to be more coconutty, you could add a few drops of coconut extract.

Classic Egg Rolls

 No matter what I order from a Chinese menu, whether it's Beef and Broccoli, or Sesame Chicken, or any number of other classic Chinese American entrees, there is always ONE thing that I will order. EGG ROLLS! It's true! I literally order egg rolls 10 times out of ten. Not even kidding. Tbh, it's how I decide whether or not a Chinese food restaurant is good enough. Well, dumplings too, but that's another story for another time.
 A few months ago, I invited the gang over to make home made Chinese take out. We made our own Beef and Broccoli, and of course we had to make our own egg rolls too. They were DELICIOUS!  I LOVE when we have days like that, with everyone getting involved with the cooking. Lots of laughs, great food, and good friends, usually ending with the dishes piled to the ceiling by the time we're done. LOL Well, like my friend Kelsie said to me recently "Happy kitchens rarely see a clean day!" Hmm.... I wonder if she read that in a fortune cookie somewhere...
 Anyway, if you've never made you're own egg rolls, invite a few friends over, get everyone involved and have an egg roll making party. I bet you there won't be any left when you're done!

1 pound ground pork

1 teaspoon ground ginger

1 teaspoon garlic powder

1 quart peanut oil for frying

2 tablespoons all-purpose flour

2 tablespoons water

1 bag cole slaw mix

8 (7 inch square) egg roll wrappers

 Season pork with ginger and garlic powder and mix thoroughly. Heat mixture in a medium skillet, stirring, until pork is cooked through and is no longer pink. Set aside. 
In another large skillet heat oil to about 375F or medium high heat. While oil is heating, combine flour and water in a bowl until they form a paste. In a separate bowl combine the cabbage, carrots and reserved pork mixture. Mix all together. 
Lay out one egg roll wrapper with a corner pointed toward you. Place about a 1/4 to 1/3 cup of the cabbage, carrot, and pork mixture on egg roll wrapper and fold corner up over the mixture. Fold left and right corners toward the center and continue to roll. Brush a bit of the flour paste on the final corner to help seal the egg roll. 
Place egg rolls into heated oil and fry, turning occasionally, until golden brown. Remove from oil and drain on paper towels or rack. Serve with plum or duck sauce, and top with sesame seeds or chopped spring onions, if desired.

Tips:
You can usually find ready-made egg roll wrappers in the produce section of your grocery store.
I like to serve the egg rolls with duck sauce. I tried a recipe for home made duck sauce, but it wasn't quite what I was looking for. One of these days I'll get around to finding the right recipe. And when I do, I'll be sure to pass it on!

Classic Beef with Broccoli

 If there is ONE kind of take out food I could eat several times a week, it would absolutely Chinese food. Actually, I could probably eat it every single day and not get tired of it. From Sesame Chicken to Egg Rolls to Chicken with Garlic Sauce to Lo Mein, I love it all. One of my all time go-to favorites is absolutely, hands down, your classic beef with broccoli. It's the tender beef, it's the stir fried broccoli, yes. But for me, it's all about the savory delicious oyster sauce. OMG I could pour that sauce over anything. It's just so good! Marinate the beef in it with a few other ingredients, throw it into a wok, and in less time than it takes to have it delivered to your door, you're enjoying fabulous beef and broccoli. Simple, right? Serve it with your choice of rice, and you're good to go.
 I made this for the gang a few months ago and everyone loved it. Definitely gonna need to make this again soon! You should give it a try too!

1/3 cup oyster sauce

2 teaspoons toasted sesame oil

1/3 cup sherry

1 teaspoon soy sauce

1 teaspoon white sugar

1 teaspoon cornstarch

3/4 pound beef round steak, cut into 1/8-inch thick strips

3 tablespoons vegetable oil, plus more if needed

1 thin slice of fresh ginger root

1 clove garlic, peeled and smashed

1 pound broccoli, cut into florets

	Whisk together the oyster sauce, sesame oil, sherry, soy sauce, sugar, and cornstarch in a bowl, and stir until the sugar has dissolved. Place the steak pieces into a shallow bowl, pour the oyster sauce mixture over the meat, stir to coat well, and marinate for at least 30 minutes in refrigerator.
	Heat vegetable oil in a wok or large skillet over medium-high heat, and stir in the ginger and garlic. Let them sizzle in the hot oil for about 1 minute to flavor the oil, then remove and discard. Stir in the broccoli, and toss and stir in the hot oil until bright green and almost tender, 5 to 7 minutes. Remove the broccoli from the wok, and set aside.
	Pour a little more oil into the wok, if needed, and stir and toss the beef with the marinade until the sauce forms a glaze on the beef, and the meat is no longer pink, about 5 minutes. Return the cooked broccoli to the wok, and stir until the meat and broccoli are heated through, about 3 minutes.

Tips:
You'll find bottled oyster sauce in your grocery store in the international foods aisle.
Don't have a wok? Use a big skillet!

Classic Beef Stroganoff

 I absolutely LOVE the Olympics. I know, I know, that may be a surprise to some, since I never follow any sports at all. But every two years I'm completely GLUED to the TV for two weeks watching every Olympic event, every personal back story, every medal ceremony, and everything about the host country's culture. It's always SO exciting!
 For the Sochi Olympics, though, I have to say I was a little bit torn. With all of the political controversy surrounding the games (especially since it goes against me personally), I wasn't sure if I would do my usual Olympics blogpost. But in the true spirit of the Olympic Games, I've decided to do as I always do, even though I don't agree with certain beliefs and laws. I've decided to set aside politics, support the athletes, and celebrate the Games by highlighting a classic dish from the host country. And frankly, I don't believe that one man's opinions are that of an entire country, so here we go.
 I did some research and apparently this is one of those dishes that has a million different variations, and no one dish is THE classic. This actually happens quite often with well-known dishes because everyone has a Grandmother who "makes the best in the whole world", and so forth. I always try to find the version that is the most popular, or at least the one that has the most things in common. And I think I've found it! Of course, I've tweaked it here and there, but here we are!
 It's really simple to make, it just takes a little extra time. And it's SO flavorful. For me, it's all about the wine and the sour cream. ABSOLUTELY delicious! It's hearty and comforting and I didn't want to stop eating it, even after I was full. Maybe you can serve it to your family as you watch The Games! Definitely give this one a try.

1 tbs vegetable oil

2 pounds beef chuck roast, cut into 1/2-inch thick strips

salt and pepper to taste

2 tbs butter

1 medium onion, sliced or diced

8oz sliced mushrooms

3 cloves garlic, minced

3 tbss all-purpose flour

1/2 cup dry white wine

1 10oz can beef broth

1 cup sour cream

1 tbs fresh chopped chives

salt and pepper to taste

 

 Season beef generously with salt and pepper. Heat oil in a large skillet over high heat. Add beef to the pan and cook, stirring constantly, until liquid evaporates and meat browns. Remove meat from the pan and set aside. Stir butter, mushrooms and onions into the pan and cook and stir over medium heat until the vegetables are lightly browned. Add garlic and stir for 30 seconds. Stir in flour and cook for 1-2 minutes until incorporated. Stir in wine and beef broth, scraping the bottom of the pan to release any browned bits. Bring to a simmer, cook for 3-4 minutes, until the sauce thickens. Return beef to the pan. Bring to a simmer and cook on low heat for about 1 hour with the lid on, until the beef is tender and the sauce is thick. Stir every 20 minutes scraping up the bottom of the pan to make sure it doesn't burn. After an hour, or when the beef is very tender, stir in sour cream. Stir in chives. Adjust seasoning with salt and pepper, if needed. Serve with rice or buttered noodles.

Tips: I'm not sure if mushrooms are very traditional, but many recipes seem to include them, so why not? Be sure it doesn't burn while it's simmering for an hour. I just used a wooden spoon to scrape up any browned bits on the bottom of the pan as it simmered, and it just kept getting richer and deeper in flavor. LOVE that. If you want to make this ahead, I would follow it right up until it's time to add the sour cream, and then add it right before serving.

Mexican Vinaigrette

 I recently made a Chicken Tortilla Lasagna for my friend Michele. Now, if I were serving a regular Italian lasagna, I would also serve a nice crisp tossed salad. So I decided to do a Mexican inspired salad to go with my Mexican inspired lasagna. I basically started out with a regular honey mustard vinaigrette, and then added some Mexican flavors to it. It turned out great! Very quick, very simple, very fresh. It was also very light and it didn't overpower any of the salad veggies. It was so good, we both had a second helping of salad before going for the lasagna! Try it!

2 tbs apple cider vinegar
3 tbs honey
2 tbs fresh lime juice
1 tsp chili powder
1 tbs mustard
salt and pepper to taste
a few shakes crushed red pepper
1 tbs chopped fresh cilantro
1/2 cup vegetable oil

Whisk together all ingredients except the oil until well blended. SLOWLY drizzle the oil into the mixture while whisking constantly. Serve immediately or store in the fridge.

Tip:
If you're not a fan of cilantro, just use chopped fresh parsley instead.
I chose romaine lettuce and a bunch of fresh veggies, such as sliced red and orange bell peppers, sliced zucchini, vine ripened tomatoes, and sliced scallions. I also topped the salad with some diced avocado and a sprinkle of shredded cheddar cheese. Love!

Colcannon

 Have you ever heard of colcannon? It's a mixture of leafy greens and mashed potatoes and it's a traditional Irish dish, usually served in winter and spring when kale comes into season. The first time I heard of it was while watching Tyler Florence as he was visiting Ireland and the home of an Irish cook. It immediately reminded me of Bubble and Squeak, with the cabbage and potatoes and all. It's made slightly differently but it's just as good! It's quick and simple and you can serve it as an easy side dish with boiled ham or corned beef. Love it!
 Oh, and be sure to make a well in the center and place a knob of fabulous Kerrygold Irish butter in it, so you have a little lake of melted butter. Then you dip a little in the well with each bite.
How can this not be good?

4 russet potatoes (2 to 2 1/2 pounds), peeled and cut into large chunks
Salt and pepper
5-6 Tbsp unsalted butter (with more butter for serving)
3 lightly packed cups of chopped kale, cabbage, chard, or other leafy green
3 green onions (including the green onion greens), minced (about 1/2 cup)
1 cup milk or cream

 Put the potatoes in a medium pot and cover with cold water by at least an inch. Add 2 tablespoons of salt, and bring to a boil. Boil until the potatoes are fork tender (15 to 20 minutes). Drain in a colander.
 Return the pot to the stove and set over medium-high heat. Melt the butter in the pot and once it's hot, add the greens. Cook the greens for 3-4 minutes, or until they are wilted and have given off some of their water. Add the green onions and cook 1 minute more.
 Pour in the milk or cream, mix well, and add the potatoes. Reduce the heat to medium. Use a fork or potato masher and mash the potatoes, mixing them up with the greens. Add salt and pepper to taste and serve hot, with a knob of butter in the center.

Tips:
I used savoy cabbage because it looked particularly nice and green at the market. I was originally gonna use kale, but strangely the market was sold out. I suppose lots of people had the same idea I did!
For an easy variation, you can substitute parsnips for half of the potatoes. You can also add chives, leeks, and/or bacon. Mmm...bacon. 
Yes, yes, I know it has lots of butter and cream and carbs and possibly lots of bacon..., but I'm not telling you to eat it every day, now am I??? 

Crock Pot Honey Sesame Chicken

 Here's an easy crock pot dish that I got from my niece, Katie, who got it from a blog called The Comfort of Cooking. (I love when people send me recipes!!) She had just made it in her crock pot and told me that "this one is a winner." Works for me! It's quick to prepare, it uses simple ingredients, and seriously, ANYONE can make it. Pretty awesome, huh? You just throw some chicken in, pour the marinade over it, and turn it on! I love recipes like this! And who doesn't love a crock pot recipe? It's perfect for a Sunday when you're running errands or doing laundry, etc. And frankly, I can never say no to Sesame Chicken. It's one of my all time faves!!  So give this one a try!
Thanx Kate!!


6-8 boneless, skinless chicken thighs or 4 chicken breasts (about 2 pounds)
Salt and pepper
1/2 cup diced onion

2 cloves garlic, minced

1/2 cup honey
1/4 cup ketchup

1/2 cup low-sodium soy sauce
2 tablespoons vegetable oil or olive oil
1/4 teaspoon red pepper flakes
4 teaspoons cornstarch

1/3 cup water
2 packets minute rice, optional
1/2 tablespoon (or more) sesame seeds

3 scallions, chopped

 Place chicken in Crock Pot and lightly season both sides with salt and pepper.

In a medium bowl, combine onion, garlic, honey, ketchup, soy sauce, oil and red pepper flakes. Pour over chicken. Cook on low for 3-4 hours, or high for 2 hours.

Remove chicken to a cutting board, leaving sauce. Shred chicken into bite-sized pieces; set aside. Prepare rice according to package instructions.

In a small bowl, dissolve 4 teaspoons cornstarch in 1/3 cup water; add to crock pot. Stir to combine with sauce. Cover and cook sauce on high for ten more minutes, or until slightly thickened.

Add cooked rice to 4 plates, top with chicken and spoon sauce over top. Sprinkle evenly with sesame seeds and chopped scallions.

Enjoy!

Tips:

You can add some red bell pepper to it, if you like, or just make it as directed. This would also be great to serve with some steamed broccoli. But whatever you do, be sure to include the chopped scallions over the top.  Katie said that was the best part!

Papaya Chicken

This is an easy Indian dish that I saw Bal Arneson making on her show. It was so easy and quick and it looked so delicious, I knew I wanted to try it. I love adding fruit to savory spicy dishes, so this one was right up my alley. ok, now, I'm sure some people may be a little reluctant to try an Indian dish because they're worried it might be too spicy, but it's not spicy HOT, it's just spicy FLAVORFUL! And the yogurt and papaya balance everything out so it's just nice and warm and comforting. YUM! I made this dish a while back when Chris and Claire were coming over for Sunday dinners, and they LOVED it! We kind of pushed our weekly dinners to the back burner for the holidays, but I think it's time to get back to them! They're always up for it whenever I want to try a new Indian dish. You should try it too!

2 tablespoons grapeseed oil
1 onion, chopped
2 tablespoons grated fresh garlic
1 tablespoon grated fresh ginger
1 tablespoon cumin seeds
2 teaspoons ground coriander
1 teaspoon fenugreek seeds
1 teaspoon paprika
2 large chicken breasts, boneless and skinless, cut into 1-inch pieces
1/2 cup plain yogurt
1 cup papaya chunks, either fresh or jarred


 Place a large skillet over medium-high heat and add the oil. When the oil is hot, add the onion, garlic and ginger and saute until the onion is softened, about 4 minutes. Add the cumin seeds, coriander, fenugreek seeds, and paprika and toast for 10 seconds and then add the chicken pieces and cook until it is nearly done, about 8 minutes. Add the yogurt and finish cooking the chicken, about 2 more minutes and then stir in the papaya chunks. Serve the chicken with rice or rotis.

Tips:
 You don't have to use grapeseed oil. Any vegetable oil is fine.
I added kosher salt and cracked black pepper to taste, just 'cause.
The key spice, in my humble opinion, is the cumin seeds. It seems to me you could substitute ground cumin if that's what you have on hand.
You can find fenugreek seeds in Indian or Asian markets, or you can order them online. Even if you can't find them, I think the dish is still worth making without them.
If your papaya is green and hard, just place it in a paper bag at room temperature for a few days. When it's ripe enough, the color will have changed slightly and it will give a little when pressed with your finger.
Oh, btw, just fyi, roti is Indian flatbread, in case you were wondering.

Spaghetti Pie

 

 Did you know that January 4th was National Spaghetti Day? I must admit that I was not so informed in advance, (otherwise I would have posted this recipe on the actual day!) but better late than never, right?
 Here's a really easy recipe that uses spaghetti in a non traditional way. Besides being delicious, it's really economical because you can make 2 pies out of only a pound of pasta. And you don't use as much marinara sauce, so it goes a lot further. And it's super easy!!! Make this one in advance and then just pop it in the oven for an quick mid-week dinner. Your family will love you for it!

8 oz cooked spaghetti
olive oil
2 eggs
1 cup grated Parmesan cheese
1 cup ricotta cheese
1 cup marinara sauce, either purchased or home made
1 cup shredded mozzarella cheese
Dried Italian seasoning (optional)

Heat oven to 350F.
Toss spaghetti with olive oil in large bowl. Stir in eggs and Parmesan cheese. Pour spaghetti mixture into greased pyrex deep dish pie plate. Press it down in the center and up the sides to form into a "crust". Spread ricotta cheese over pasta to within an inch of the edge. Spread the marinara over the ricotta. Top with mozzarella cheese. Sprinkle with more Parmesan cheese and dried Italian seasoning. Bake for about 25-30 minutes. Let it sit for a few minutes before cutting with a sharp knife.

Tips:
 If you have more than one pie plate, it's easy to form the crust simply by pressing an empty pie plate into the one with the spaghetti. It shapes it into the perfect crust!
 The amounts are just guesses. I honestly didn't measure a thing. I just added everything until it was enough.
 For an easy variation, use a different kind of pasta sauce. How about alfredo sauce? or maybe a delicious and creamy tomato blush sauce? Use any pasta sauce you like!
 I used 8 oz of pasta because I wanted MORE pasta in each slice. It is a SPAGHETTI pie, after all. But if you'd prefer a greater cheese/sauce to pasta ratio, go ahead and use a little less spaghetti. You'll have a thinner "crust" which will give you more room for the cheese and sauce in the pie.

Hogmanay Steak Pie

If you're not familiar with Hogmanay, it's a Scottish word for the last day of the year and it's basically the celebration of New Year's Eve. It's usually the beginning of a celebration that can last for days! It is believed the Scots inherited the celebration of Hogmanay from the Vikings and their celebration of the shortest day but many believe that as Christmas was virtually banned and not celebrated in Scotland from the end of the 17th century until the 1950’s, New Years Eve was a good excuse for some revelry and the excuse to drink whisky and eat good food. Hogmanay involves parties and festivals across Scotland with the largest and most famous public party in Edinburgh.
 How's that for a bit of history??? Anyway, being a Scot herself, Claire was the first to bring Hogmanay to my attention and she asked me if I would make her a traditional steak pie to celebrate the beginning of the new year. Sounds good to me!! So, I looked up several recipes, and as is often the case, I decided to take what I like from a few different recipes and make them into one.
 And here we are! This is my version of a traditional Scottish Steak Pie. It's warm and comforting and savory and delicious! Serve it up with some mashed potatoes and turnips (tatties and neeps!) and you're ready to go. Even if it's not the last day of the year, I highly recommend making it! As the Scots would say "Lang may yer lum reek", which means "Long may your chimney smoke!"
Happy Hogmanay!

2 lbs beef cubes
1 medium onion, roughly chopped
4 or 5 ribs of celery, roughly chopped
1 lb button mushrooms, sliced
 Big pinch dried thyme
Big pinch dried rosemary
2 or 3 bay leaves
1/4 cup flour
2 cups beef broth
1 cup red wine
salt
lots and lots of black pepper
Frozen puff pastry
1 egg


Heat oven to 325F.
In a heavy pot or Dutch oven, add a few tbs oil or butter. Pat the beef cubes with paper towels to make sure they're dry, then add them to the pot in one layer. Do this is batches if you need to. Resist the urge to stir them about. Just let them sit and brown. Turn them over and do the same thing on the other side. Remove them from the pot and set aside in a bowl.
 Add the celery and onions to the pot. Let them saute until they begin to soften. Add the mushrooms, thyme, rosemary, and bay leaves, and continue to cook for a few minutes. Add flour. Cook and stir for a few minutes longer. Add broth, wine, salt and pepper. Add the beef back into the pot along with any accumulated juices, and give it another good stir. Cover the pot and place it in the oven for about 2 hours. When the beef falls apart, it's ready. Remove from the oven and let it cool.
 Increase oven heat to 400F.
 Place the cooled stew in a baking dish. Cut strips of the puff pastry and place them around the edges of the dish. (Moisten the underside of the strip to make sure it sticks to the dish) Now cover the entire pie with a sheet of pastry. Press it down on the edges to seal. Trim the excess and crimp to make a decorative edge. Brush the top with a bit of beaten egg mixed with a few drops of water or milk. Make a few slits in the top to allow steam to vent. Place in oven for about 30 minutes or until golden and bubbly. Let it sit for 5-10 minutes before serving.

Tips:
Instead of beef broth, you can use 2 cups of water and 2 beef bouillon cubes. Just reduce the amount of salt that you add. Actually, you could probably omit it altogether since there is quite a bit of sodium in the bouillon.
You can make the stew in advance then assemble the pie and bake it when you're ready to serve.
Traditional Steak Pie is usually just beef with onions, but I added celery and mushrooms because I like them! Add anything you like! If you're not a fan of turnips, feel free to serve it with just regular mashed potatoes.

Oh..one other thing...
This is NOT my picture. I borrowed it from a blog called Kittens in the Kitchen. I figured maybe they wouldn't mind if I were to borrow their picture just until I can take a few pictures of my own. As soon as my pie is finished, I'll swap out their picture for my own. I just wanted to hurry up and get the recipe posted in case anyone wanted to make it for New Year's Eve!

Cannoli Dip

 I first heard of this recipe from my brother, Denny, who got it from Rick's niece, Barbie. I'm not sure where she got the recipe, but like I always say "Since she's the one who brought it to me, she's the one that gets the credit for it!" As Denny says "She's like the Cuneo Family dip queen. She always has really easy and really good stuff." That works for me!!
 I always love a good party food recipe, and when it's as easy as this one, well, what could be better? Seriously, this is crazy stupid easy. Just stir everything together! What could be easier than that? And it's just as delicious! You might wanna make a double batch because your guests will devour it!
Thanx Den! And Thanx Barb!

2 cups ricotta cheese
8 ounces softened cream cheese
1 1/2 cup 10x powdered sugar (do they still call it 10x?)
1 tsp vanilla
1 cup mini chocolate chips

Mix together and chill (both you and the mixture).
Serve with cannoli chips, broken pizzelles, broken waffle cones, or strawberries.

Tips:
When I first tried it, Aniell and AJ and Kelsie were here for the sampling, and we tried a few different dippers. Our favorite was the cinnamon sugar coated pita chips. The sweet cinnamon made it SO yummy! Oh! And the strawberries were pretty amazing too!

Other dipper options:
Graham crackers broken into sticks.
Fresh pineapple, cut into wedges.
Tortillas, or won ton wrappers, cut into triangles, deep fried and then sprinkled with cinnamon and sugar.

Joey's German Red Cabbage

 When my brother, Chris, asked me to choose a German menu for our weekly Sunday dinner, he requested red cabbage to go with our meal. Always striving for the authentic traditional recipes, I launched into research mode, looking for the perfect recipe. Well, it seems that everyone in creation has a German Oma who used to make this for every holiday. There are a MILLION versions of this! Well, ok, maybe not a million. But definitely a hundred thousand. And since I couldn't decide which recipe was the right one for me, I decided to take components from several different recipes (as I often do) and make my own! So there. I hope you like it as much as I do. Hopefully, it's as good as your grandma used to make!

3 slices of bacon, diced
2 granny smith apples, peeled, cored and sliced
1 large red onion, thinly sliced
1 head red cabbage, thinly sliced
1 cup red wine
1/2 cup apple juice
1/4 cup brown sugar
1/4 cup cider vinegar
4 whole cloves
2 bay leaves
salt and pepper to taste

 Place the bacon in a large heavy pot over medium heat. Slowly render the fat. Add the apples and onions. Saute until they become soft. Now add the cabbage and let it cook down for a few minutes. In a small bowl, mix remaining ingredients until well combined. Add to the pot and give everything a good stir. Cover and simmer for 1 1/2-2 hours. Serve with pork or sausages, and a side of mashed potatoes or potato dumplings.

Tips:
To make it all shiny and glossy and rich, you can add a pat or two of butter on top as you bring it to the table and let it melt right in. 
If you like a lot of bacon, or apples, or onions, add a lot! Add as much as you like!

Spaetzle

 
 Have you ever had spaetzle? It's a German egg noodle that you make by dropping the dough into boiling water. It's SUPER simple to make and is ready in literally less than 10 minutes! Well, wait...actually, that's not necessarily true....
 If you make it the old fashioned way (by using a knife to scrape the dough off the cutting board into the pot), it takes a while and probably requires LOTS of practice and German grandmother to teach you.
 It CAN be ready in as little as 10 minutes, though, if you have a spaetzle maker! It's a simple kitchen gadget that kind of looks like a flat cheese grater with a container that sits on top. When you slide the container back and forth, the dough gets pushed through the holes into the pot of boiling water and creates noodles. How fun is that? So simple, yet so brilliant. They're extremely inexpensive too! (You can also get them for as little as $10.00 on Amazon.com!)
 So buy yourself a handy dandy little spaetzle maker and give this recipe a try. I promise you, once you try it, you'll be making it all the time!

4 eggs, beaten
1/3 cup of milk
2 teaspoons of salt
2 cups of all-purpose flour

Mix together with a wire whisk in the order listed. Dough will be sticky, almost like a thick batter. Bring a pot of salted water to a boil. Spray spaetzle maker with nonstick cooking spray. Place spaetzle maker over pot and pour dough inside the holder on top. Slide back and forth over boiling water. The dough will be pushed through the holes and fall into the pot creating noodles. The spaetzle is ready when it floats. Give it an extra stir, just to make sure ll of the noodles are cooked. Remove with slotted spoon, drain. Toss with melted butter and a sprinkle of fresh parsley, if desired. Serve with sauerbraten or pork and sauerkraut.

Tip:
Instead of tossing with butter, you can chop up some bacon in a pan over medium heat to render the fat, then add the cooked spaetzle and give everything a good toss.  So good!

 Oh, and one other thing....
Everyone seems to have a different way of saying it. Do you say it like SPATE-zul? Or like SHPET-zul? Or combine the two, and say SPET-zul? Anyone? anyone?

Joey's Sauerbraten

 Many many years ago, my fabulous friend, Jessie, invited me to have dinner with her family. Her mother, Jody, and I seemed to be kindred spirits in many ways, especially when it came to cooking, so it was really nice to be invited to their home. Jodie cooked up a scrumptious German feast and I remember bringing the dessert (a cherry torte that had Kirsch in it, which is a cherry flavored German brandy). I must confess that I had never tasted sauerbraten until that night, but I was an immediate fan. If you're not familiar with it, it's a German pot roast that is marinated for a really long time in red wine and vinegar and spices. It's so delicious and rich and flavorful! I remember being amazed that she added crushed gingersnaps to thicken the gravy instead of flour because I had never heard of such a thing. Yes, Gingersnaps! Crazy, right? Whodathunk it? But honestly, that's the traditional thing! I think that's now one of my favorite parts of the whole recipe. And the sweetness of the cookies balances with the sour of the vinegar and the spices all work together perfectly.
 Since then, I've often thought about making it, but never seemed to have my act together far enough in advance. Well, that is, until now! Ever since Chris and Claire have been coming over for Sunday dinner, we've been trying exciting and different cuisines. Chris requested something German for an Oktoberfest sort of a vibe, and so I figured this was the perfect time to FINALLY make sauerbraten! This recipe is my own and it's sort of a combination of many recipes all smushed together. I hope you like it. And thanx again to Jessie and Jody and The Carey Family for the fabulous dinner and fond memories!!

Marinade:
2 cups red wine
1 cup red wine vinegar
2 cups water
1 tsp kosher salt
1 tbs cracked black peppercorns
2 tbs pickling spice
12 juniper berries (or 2 tbs gin)
1 medium onion, thinly sliced
2 bay leaves

ROASTING/ SAUCE INGREDIENTS:
3 strips thick cut bacon, cut into small strips
1 large onion, cut into large chunks
2 or 3 carrots, roughly chopped
3 ribs celery, roughly chopped
1/4 cup sugar
12-15 old fashioned gingersnap cookies, crushed

Place all marinade ingredients in a small sauce pot and simmer for 10 minutes. Remove from heat and let cool.

Place roast in a non metal (glass or ceraminc) bowl. Pour the marinade over the roast.  Cover and keep in the fridge for 3 days, turning at least once a day.
 
Remove meat from marinade and pat completely dry with paper towels. Strain the marinade through a fine sieve and reserve the liquid. Discard spices and onions.
In heavy, 5-quart dutch oven, over medium heat, cook the bacon to render the fat. Remove bacon. Set aside. Add the beef roast and brown on all sides. Transfer to platter and set aside.
Add the onions, carrots, and celery to the pot. Cook over moderate heat until soft and light brown (5-8 minutes). Add meat along with the sugar to the pot. Pour in 2 cups of the reserved marinade and 1/2 cup of water. Cover tightly. Bake in 350 degree oven for 3 hours.
Transfer the roast to a platter and cover with foil to keep warm while sauce is made.
Strain the solids from the cooking liquid and skim away any fat. You will need at least 2 1/2 cups for the sauce. If additional liquid is needed, add some more of the reserved marinade.
Pour the liquid back into the pot and add the gingersnap crumbs. Cook over moderate heat, stirring frequently for approx. 10 minutes, allowing the cookie crumbs to dissolve completely and thicken the sauce to the desired consistency. Depending upon the amount of liquid, you may need to add additional cookie crumbs. Serve with dumplings, boiled potatoes, or spaetzle, and red cabbage.

Tips:
Ok ok, I know what you're gonna say.. 3 DAYS? Yes. That's correct, 3 days! Some recipes even go so far as to marinate it for up to TEN days, but I think 2-3 is just fine. Basically, if you want a more sour sauerbraten, let it marinate longer.
Be sure to turn the roast in the marinade several times throughout the marinating process. If the meat is completely submerged, then you don't have to do it as often. If you don't have the right size bowl, you can put the roast and marinade in a large oven bag and then turn it a couple times a day.
You can use a sauerbraten spice blend instead of the pickling spice, but frankly, I couldn't find any, and many recipes called for pickling spice, so I went with it.
This is traditionally served as a holiday dinner, but why wait until then???

Macaroni and Cheese, Indian Style

 Since I get so many requests for Indian recipes, I figured I've give this recipe a try. Yes, it's mac n cheese, so you know it's all about comfort, but the addition all the warm Indian spices is a delicious twist that makes it into a whole new mac n cheese experience. It's just as easy to throw together and it's delicious! So if you like Indian flavors, you absolutely MUST make this. It's SO rich and warm and it's the perfect thing for a chilly night. Chris and Claire are always talking about how much they love Indian cuisine, and they LOVED it when I made it for one of our Sunday dinners. So, big thanx go out to the Spice Goddess, Bal Arneson, for contributing another delicious recipe to my growing collection of Indian recipes! Try it!


3 tablespoons butter
Salt
4 cups dried macaroni 
2 tablespoons minced ginger
2 cloves garlic, minced
1 onion, minced
1 tablespoon garam masala
1 teaspoon ground cumin
1 teaspoon ground turmeric
1/2 teaspoon smoked paprika
1/4 teaspoon ground cardamom
1/4 teaspoon red chili powder
2 ripe tomatoes, diced
1/4 cup all-purpose flour
A pinch of pepper
3 cups milk
4 cups grated white Cheddar 
1/4 cup breadcrumbs 

  Preheat the oven to 350 degrees F. Grease a 9-inch-by-13-inch ovenproof dish with 1 tablespoon of the butter.
Fill a large pot with water and place over medium-high heat. Bring to a rolling boil and season with some salt. Add the macaroni and cook until tender but still firm, 8 to 10 minutes. Drain.
Melt the remaining 2 tablespoons butter in a large skillet over medium-high heat. Then add the ginger, garlic and onions. Stir and cook until the onions are just beginning to turn golden, about 5 minutes. Add the garam masala, cumin, turmeric, paprika, cardamom, chili powder and tomatoes and cook for 5 minutes. Add the flour and a pinch of salt and pepper and stir for about 2 minutes. Slowly add the milk and continue to stir as it thickens. Cook until the sauce is thick enough to coat the back of a spoon, 15 to 20 minutes. Add 3 cups of the cheese and stir until melted.
Add the drained macaroni to the baking dish, and then pour over the cheese sauce and stir as it settles and coats all the macaroni. Sprinkle the top with the rest of the grated cheese and the breadcrumbs and bake until the top is golden and the macaroni is hot and bubbling, about 30 minutes. Serve hot.

Tips:
One of my favorite things about this recipe was is the addition of diced tomatoes. Usually when I make mac n cheese, I serve it with stewed tomatoes on the side, but this has the tomatoes right in the casserole. FABULOUS. I remember Chris saying he found himself searching for more chunks of tomato as he was eating. I think maybe next time I'll add a bit more. If you like a lot, add a lot!!

Sausage, Peppers, and Onions

 For the longest time, whenever I made sausage, peppers, and onions, I kept it simple. So simple, in fact, that I didn't add anything else. Just sauteed onions and peppers over sweet Italian sausage. Maybe some salt and pepper, but nothing else. There was always enough spice in the sausage to flavor the whole dish. Fine.
Then I tried this recipe from Giada De Laurentiis.
Let me just say that I need to buy a vowel because O......MY..... GOD. This is seriously some of the best sausage peppers and onions I have ever tasted. I'm not even kidding. I don't think I'll ever go back to my old method. This one CLEARLY wins. Hands down. It's spicy but not hot, it's rich but not heavy, the sauce is to die for, and it's super easy to make. You ABSOLUTELY need to try this one. I think I need to make another batch....

1/4 cup extra-virgin olive oil
1 pound sweet Italian turkey sausage
2 red bell peppers, sliced
2 yellow onions, sliced
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon dried oregano
1/2 cup chopped fresh basil leaves
4 garlic cloves, chopped
2 tablespoons tomato paste
1 cup Marsala wine
1 (15-ounce) can diced tomatoes
1/4 teaspoon red pepper flakes, optional
4 to 6 fresh Italian sandwich rolls, optional


 Heat the oil in a heavy large skillet over medium heat. Add the sausages and cook until brown on both sides, about 7 to 10 minutes. Remove from the pan and drain. Keeping the pan over medium heat, add the peppers, onions, salt, and pepper and cook until golden brown, about 5 minutes. Add the oregano, basil, and garlic and cook 2 more minutes.
Add the tomato paste and stir. Add the Marsala wine, tomatoes, and chili flakes, if using. Stir to combine, scraping the bottom of the pan with a wooden spoon to release all the browned bits. Bring to a simmer.
Cut the sausages into 4 to 6 pieces each, about 1-inch cubes. Add the sausage back to the pan and stir to combine. Cook until the sauce has thickened, about 20 minutes.
Serve in bowls. Or, if serving as a sandwich, split the rolls in half lengthwise. Hollow out the bread from the bottom side of each roll, being careful not to puncture the crust. Fill the bottom half of the roll with sausage mixture. Top and serve sandwiches immediately.

Tips:
Whenever I cook sausages in a pan, I always like to go low and slow. Make sure your heat isn't too high and just let them do their thing in the pan. Then every so often, give them a turn. They'll cook much more evenly. The same is true for the peppers and onions. If the heat is too high, you'll brown everything too quickly instead of really bringing out the sugars and letting them caramelize. I also like to let it simmer over a really low heat for a while longer than the recipe directs. I just think it tastes better!
 I used regular sweet Italian sausage instead of turkey sausage, and I used regular green bell peppers instead of the red. I'm sure that any sausage (hot or sweet) and any color of bell peppers would work perfectly fine.
 If you don't have Marsala wine, you can substitute whatever kind of wine you like. You could even just add chicken broth instead. It won't be exactly the same, but it'll still be delicious!
 Instead of serving this on sandwich rolls, try serving it over any cut pasta, such as rotini. It's heaven on a plate!!