PIEROGI

Adapted from Recipe Tin Eats and The Cozy Apron

Ingredients:

 

Dough:

3 T unsalted butter

½ c water

2 c flour, plus more if necessary

1 t salt

1 egg, whisked

 

Filling:

1 c mashed potatoes

1 c sauerkraut, drained

¼ c grated white cheddar cheese

¼ t salt

½ t pepper

 

Onion Garnish:

1 yellow onion, diced

2 T butter, unsalted

½ t salt 

Method:

Dough:

Heat the butter and water in a small saucepan just until the butter begins to melt.  Turn off heat. 

Add the flour and salt to the bowl of a stand mixer and mix briefly.  

Pour in the butter water  and the whisked egg, and mix using a silicone spatula until shaggy.  Attach the dough hook and knead for 5 minutes, until soft and smooth.  If the dough seems very sticky, add one T of flour.

Cover and rest dough for 30 minutes.

Filling:

Mix all filling ingredients together, taste for seasoning, and set aside.

Assembly:

Flour one or two baking sheets and set aside.  Set a large pot of salted water to boil.

On the floured counter, roll half of the dough out until thin.  Cut into rounds using a 3" cutter.  Roll scraps into a loose ball and cover.  Using a 1 T disher, portion filling onto cut out rounds.  Using your finger, dampen half of the edge of each round, then fold dry half over and press edges together.  Place on floured baking sheet.  Repeat with remaining dough and filling.

Once water is boiling, add pierogi 10 at a time, turn heat down, and cook for 5 minutes.  Drain, repeat with remaining pierogi.

 

Onion Garnish:

Cook onion with butter and salt over low heat in a saucepan until golden and caramelized.  Set aside. 

 

Serve with onion garnish, sour cream and dill. 

CHILEAN ZUCCHINI STEW

Adapted from this blog

Ingredients:

 

2 T olive oil 

1 large onion, chopped

3 garlic cloves, minced

1 T chili powder

2 t cumin

1 t coriander

 

2 large zucchini, quartered lengthwise and chopped 

5 large tomatoes, quartered, cored and chopped

kernels from 2 ears of corn

1 can black beans, drained

1 can chopped fire-roasted tomatoes with green chilies 

2 c water with Knorr chicken bouillon

 

 

Method:

 

Heat oil in large dutch oven and cook the onion and garlic until onion is transparent.  Add spices and sauté until fragrant, about 30 seconds. 

 

Add remaining ingredients, top with stock and enough water to cover.  Bring to boil, then simmer until zucchini is cooked and looks somewhat translucent.  Taste for seasoning and serve over brown rice, garnished with sour cream, avocado, cilantro, cheddar cheese, and/or yumm sauce.

TURKEY & TOFU CHILI

Adapted from earlier Chili with Baked Potatoes

 

Ingredients:

Tofu:

1 block extra firm tofu, lightly squeezed and then grated directly into a baking dish

1½ T soy sauce

1 T rice vinegar

¼ t Maggi seasoning

1 t knorr chicken powder 

 

3 T. olive oil

2 onions, diced
2 carrots, diced
2 garlic cloves, minced

1 lb ground turkey

 

Spices:
2 T chili powder
1 T dried oregano
1 T smoked paprika
1 T ground coriander seeds

 

1 28-oz can of chunky tomato sauce, fire roasted

3½ c water (or 28 oz)

1 t knorr chicken powder 

1 14-oz can pinto beans 

1 14-oz can black beans

2 bell peppers, diced

1 T soy sauce

2 T apple cider vinegar

 

Salt & pepper 

Cheddar cheese, grated

Sour cream

Scallions, sliced

Methodology:

 

Mix tofu marinade ingredients in a medium bowl.  Pour over tofu and toss.  Spread out in the baking dish and roast at 400°F for 30 minutes, stirring every 10 minutes. 

 

Heat the olive oil in the bottom of a large dutch oven.  Add the onions and stir over medium heat until the onions are translucent, 5 to 10 minutes.  Add the carrots and garlic, and cook 2 minutes, stirring.

Add the ground turkey to the pot and cook until no longer pink, stirring and breaking up the meat with a large spoon.  Add the spices and cook for another minute.

Add the tomatoes, water, knorr, beans, peppers, and soy sauce, and bring to a boil.  Lower the heat to a simmer and cook, stirring occasionally, for 30 minutes.

Check water level.  Correct seasoning, add vinegar to taste, and serve with cornbread, rice, or over split baked potatoes.  Top with grated cheddar cheese, sour cream and scallions.

COLLARD GREENS & BEANS

Ingredients:

1/4 lb pancetta, thinly sliced then diced

1 onion, sliced from root to tip

2 bunches collard greens, washed, trimmed into 1"x2" pieces, stems thinly sliced

4 cloves garlic, thinly sliced

3 c water

1 t knorr chicken bouillon powder

2 15-oz cans pinto beans, rinsed

1 t sherry vinegar

1/4 t black pepper, ground

Method:

Cook the pancetta in a large dutch oven over medium heat until the fat renders.  Remove the pancetta, and reserve, keeping the fat in the pan.

Add the onion to the hot pan and cook until it begins to brown slightly.

Add the collard greens, garlic, water and bouillon powder, and bring to a boil.  Reduce heat to maintain a simmer, partially cover, and cook for 45 minutes, adding more water as necessary.

Add beans, vinegar and black pepper, cook for 15 minutes.  Taste for seasoning, serve.

HOT CHOCOLATE

From the NYTimes, paywalled

Ingredients:

1/2 c water

1/4 c unsweetened(, dutch processed) cocoa powder

3 c milk

1 T sugar

1 pinch salt

4.5 oz chopped bittersweet chocolate

Methodology:

Whisk the water and cocoa together until smooth in a medium saucepan.

Whisk in milk, sugar and salt, and heat over medium flame until tiny bubbles form around the edge of the pan.

Remove from heat, pour in the chopped chocolate, and leave undisturbed for 1 minute.  Whisk thoroughly, taste for sweetness, and serve.

Top with whipped cream, if desired.

SPICY CUMIN LAMB

Straight from the Xi'an Famous Foods cookbook

Serves 4-6

Ingredients:

20 oz boneless lamb leg, ideally partially frozen

1 T cornstarch

1 T plus 1/4 c olive oil, divided

3 scallions plus 2 scallions, trimmed and sliced (2 are reserved for serving, below)

2" piece ginger, peeled and finely chopped

3 garlic cloves, peeled and sliced

3 T ground cumin

2 t salt

1 T red chili powder

1 medium red onion, sliced

3 longhorn peppers, diagonally sliced into rings

Noodles and sauce (for 2 servings):

Whatever noodles you want to serve this with, cooked according to package instructions

1/2 c cabbage or bok choy, chopped into 2" pieces, blanched 30 seconds in noodle water

2 scallions, reserved from above

1 celery stalk, chopped

4 T noodle sauce, see below (or substitute with 2 T soy sauce, 2 T black vinegar, 1 t oyster sauce)

XFF chili oil, to taste (or chili flakes, optional)

Noodle sauce:

1/2 c soy sauce

3 T black vinegar

2 t oyster sauce

1/4 t sugar

1 star anise pod

1/2 t sichuan peppercorns

1 bay leaf

1/4 t salt

1/2 t fennel seeds

1" piece fresh ginger, peeled and sliced

dash of white pepper, ground

Combine all ingredients in a saucepan with 2 T water, bring to a boil over high heat.  Turn the heat down, simmer for 2 minutes.  Then remove from heat, cover, and let steep 10 minutes.  Strain and refrigerate.

Methodology:

Slice the lamb into 1/4" thick slices.  Place into a large bowl with the cornstarch and 1 T oil and mix together until all the lamb is coated. 

In a large skillet, heat the remaining 1/4 c oil over high heat for 1 minute.  Add the scallions, ginger and garlic and saute for 30 seconds.  Add the lamb and stir fry for about 5 minutes, until fully cooked.

When the meat turns an even brown color, turn the heat to low, add the cumin, salt, chili powder, peppers and onions.  Stir to combine, cook 1 minute, and set aside.

Place one serving of noodles in a large bowl, top with half blanched vegetable, half scallion and celery.  Pour over 2 T noodle sauce, add portion of cumin lamb, add chili oil to taste.  Serve.

SCALLION, GINGER, CHICKEN SOBA SOUP

Recipe adapted from the Carbivore cookbook

Ingredients:

2 T shallot oil, or olive oil

2 T minced ginger

8 scallions, thinly sliced, white and green parts separated

2 shallots, quartered and thinly sliced

4 garlic cloves, thinly sliced

1/2 t ground coriander, or the same of whole coriander

4 bone-in, skin-on chicken thighs, skin removed from half

8 c chicken broth, or a mixture of water, better-than-bouillon, and knorr chicken cubes

2 T soy sauce

4 baby bok choy, torn into quarters

2 T rice vinegar

2 t toasted sesame oil

10 oz soba (or 3 bundles), cooked according to package directions, drained and rinsed

1/2 c cilantro stems and leaves, chopped

Methodology:

Heat a large dutch oven over medium heat and add the oil.  Add the ginger, white scallion parts, and shallots, and sauté until just turning golden, 2 or 3 minutes.  Add the garlic and coriander, and cook, stirring, until it takes on the slightest color, 2 more minutes. 

Deglaze with broth, nestle in the chicken, and simmer until the chicken is done, 30-45 minutes.  

Remove the chicken to cool.  Once cool, shred the meat.

Add the bok choy to the broth and cook for 4 minutes.  Return the chicken to the pot, until reheated, and remove from heat.  Add vinegar and sesame oil, and serve over soba, garnished with cilantro.

CHICKEN CHILI VERDE

 Vaguely adapted from the Trader Joe's recipe

Ingredients:

3 T olive oil, divided

3 leeks, light parts only, cleaned and cut into 1/4" half moons 

1/2 t salt

6 cloves garlic, finely sliced

1/2 t whole cumin seeds

1/2 t ground coriander

1 jar Trader Joes Salsa Verde sauce

1 lb boneless, skinless, chicken thighs (approx. 4 thighs)

4 poblano peppers, broiled, peeled, deseeded, and chopped

2-3 jalapeño peppers, deseeded, chopped into 3/8" pieces, divided*

1 T chicken better than bouillon

4 c cooked beans, from 1/2 lb dried beans

To serve:

Brown rice

Sour cream

Cheddar cheese, shredded

Cilantro, sliced

Sliced Avocado

Lime wedges

Corn tortillas, warm

Methodology:

Heat 2 T of the olive oil in a large pot over medium heat.  Add the leeks and salt, and cook, stirring, until the leeks begin to slump, but haven't taken any color.  Move the leeks to the side.  Add the remaining 1 T oil, the garlic and the spices, and stir continuously until the garlic begins to lightly toast.

Deglaze with the salsa verde and 2-3 c water.  Add the chicken, peppers (see * note) and chicken bouillon, making sure the chicken is below the water line.  Bring to boil, then reduce heat to simmer for 45-60 minutes, until the chicken is tender.

Remove the chicken and shred with two forks.  Meanwhile, add the beans to heat through.  Return the chicken to the pot, bring back to boil, and serve.

______

* Not all jalapeño peppers are spicy.  If yours are not spicy, or if only one is spicy, reserve the spicy one for adding at the table.  If they're all spicy, only use one in the soup, and pass the remaining two at the table. 

CHICKEN, CHICKPEA AND TOMATO STEW

 Recipe from @thebatchlady

Makes 6 portions

Ingredients:

2 T olive oil

2 medium onions, diced

1/2 t salt

3-4 garlic cloves, roughly chopped

1 t cumin seeds

2 T harissa paste

2 T tomato paste

1 t smoked paprika

1 28-oz can diced, fire roasted tomatoes

1 can chickpeas, drained

2 lbs boneless, skinless chicken thighs

Methodology:

Preheat the oven to 300°F and put the oven rack as low as possible.

Heat the olive oil in a large dutch oven over medium heat.  

Add the onions and salt and sweat them, stirring occasionally, until they turn translucent.  

Add the garlic and stir frequently, to prevent scorching.  

Add the cumin seeds (and a little extra oil, if necessary), and let them fry for 30 seconds.  

Add the harissa and tomato paste and stir well.  Fry for one minute, stirring constantly.

Stir in the paprika, diced tomatoes, chickpeas, and chicken, and stir to combine.  Rinse the tomato can out with water and add that water to the pan, as well as any additional water needed to raise the level to cover the chicken.  Bring pan to a simmer.

Partially cover the pan and place in the oven for 1 hour.  Stir, adjust for seasoning, and return to the oven for half an hour, uncovered.

Serve with couscous, quinoa or mashed potatoes.

SHEET PAN CHILI CRISP GNOCCHI AND VEGETABLES

 From Hetty McKinnon, via Food52

Ingredients:

For Gnocchi/vegetables:

1 package shelf-stable gnocchi, usually 17.5 oz (500g) (more is OK, just increase oil and chili crisp amounts slightly)

1 or 2 yukon gold potatoes, cut into 1/2" cubes

3 T olive oil (try garlic-infused?)

2 to 3 T Lao Gan Ma chili crisp, divided

3/4 t salt, divided

Freshly ground black pepper

4 Japanese eggplants, 10"-12" long

2 large or 4 small heads of bok choy

1 bunch scallions, divided

2 t toasted sesame oil

For Scallion Sour Cream:

8 oz sour cream

1/2 package of lipton french onion dip mix

2 scallions, finely sliced

Juice of 1/2 lime or lemon

Methodology:

Preheat oven to 400°F.

Bring a pot of salted water to boil, cook the gnocchi and potato cubes for the time listed on the gnocchi package (usually 2-5 minutes).  

While the gnocchi and potatoes are cooking, add 2 T olive oil, 1 T chili crisp, 1/4 t salt and 1/2 t black pepper to a large bowl.  Stir to combine.  Drain the gnocchi and potatoes and add to the large bowl.  Mix well and spread out in one layer on a large sheet pan, leaving some space free.  Place into the preheated oven and set a timer for 15 minutes.

Slice the eggplants in half, then cut on the diagonal into pieces 1 1/2"-2" long.  Mix another 1 T olive oil, 1 T chili crisp and 1/4 t salt in the large bowl, add the eggplant and toss to combine.  Take the sheet pan out of the oven and add the eggplant, trying to place the pieces cut-side down, so they make full contact with the pan.  Return the pan to the oven and roast for the remaining time.

Cut/tear the bok choy into quarters (if large), or halves (if small). Cut all but two scallions in half, then into 2" lengths (thinly slice and save the remaining 2 scallions, 1/3 for garnish, 2/3 for the scallion sour cream).  Toss the bok choy and scallions in the large bowl with 2 t sesame oil, 1 t chili crisp, and 1/4 t salt.

Once the 15 minute roast time has elapsed, and the scallions and bok choy to the sheet pan and return to the oven until the white bulbs of the bok choy and scallions are tender, about 10-12 minutes. Remove from oven and serve with scallion sour cream.

In a small bowl, mix sour cream, 2/3 of sliced scallions, french onion dip mix, and lime juice.

BIGOS - POLISH HUNTER'S STEW

Adapted from the below recipes, to match the bigos I had when I lived in Chełm, Poland, in 2007.

http://chowhound.chow.com/topics/387982
http://www.simplyrecipes.com/recipes/polish_hunters_stew/ 

Ingredients:

1⁄2 lb meat for veal stew
1⁄2 lb pork shoulder (cubed)
1⁄2 lb meat for beef stew
Boczek (Polish pork belly, like salt pork or slab bacon), chopped into pieces
1ʼ, or 1-2 lb kielbasa, chopped into pieces
1 smoked ham hock
1-2 large onions, rough chopped
1 head cabbage, chopped
1 1⁄2 lb fresh mushrooms
25 oz fresh sauerkraut, or more

1 oz dried porcini or other wild mushrooms (soaked, reserving the strained soaking liquid) 

Stock cubes (not actual stock, too much liquid)

Bay leaf 

1 T caraway seeds

1 T juniper berries

1 T black peppercorns

1 C red wine

Handful pitted prunes

Methodology:

Pour hot water over the dried mushrooms and submerge them for 20-40 minutes, or until soft. Grind or crush the juniper berries and black peppercorns roughly; you donʼt want a powder. 

Cut the pork shoulder into large chunks, about 2 inches. Cut the sausages into similar-sized chunks. 

Drain the sauerkraut and set aside. 

Clean off any dirt from the fresh mushrooms and cut them into large pieces; leave small ones whole.

Heat the bacon fat or vegetable oil in a large lidded pot for a minute or two. Working in batches if necessary, brown the pork shoulder over medium-high heat. Do not crowd the pan. Set the browned meat aside.

Put the onion and fresh cabbage into the pot and sauté for a few minutes, stirring often, until the cabbage is soft. Sprinkle a little salt over them. The vegetables will give off plenty of water, and when they do, use a wooden spoon to scrape any browned bits off the bottom of the pot. Once the pot is clean and the cabbage and onions soft, remove from the pot and set aside with the pork shoulder.

Add the fresh mushrooms and cook them without any additional oil, stirring often, until they release their water. Once they do, sprinkle a little salt on the mushrooms. When the water is nearly all gone, add back the pork shoulder, the cabbage-and-onion mixture, and then everything else except the prunes and red wine. Stir to combine.

You should not have enough liquid to submerge everything. Thatʼs good: bigos is a “dry” stew, and besides, the ingredients will give off more liquid as they cook. Bring everything to a simmer, cover the pot and cook gently for at least 1 1⁄2 hours. Add the cup of red wine.

Bigos is better the longer it cooks, but you can eat it once the ham hock falls apart. Check at 2 hours, and then every 30 minutes after that. When the hock is tender, fish it out and pull off the meat and fat from the bones Discard the bones and the fat, then chop the meat roughly and return to the pot. Add the prunes and cook until they are tender, at least 30 more minutes.

BORSCHT

Adapted from the SFC and Food Wishes

Ingredients:

Leftover brisket, cut into 1/4" x 3/4" pieces
Leftover onion-apple gravy
4 T leftover beef tallow, or butter, divided

Group 1:
3 large beets, peeled and cut into 3/8" cubes
3 bay leaves
3 sprigs thyme
3 yukon gold potatoes, cut into 1/4" cubes

Group 2:
4 carrots, diced
1 leek, dark and light parts cut in 1/4" slices, separated
4 stalks celery, cut in 1/4" slices

1/4 head red cabbage, cut into 1/4" x 1/2" pieces

Toppings:
Dill
Sour cream
Dark bread


Methodology:

Add 4 c water to the onion-apple gravy in a large soup-pot.  Add the bay leaves, thyme and beets and bring to simmer, cooking until the beets are firm-tender.  Add the potato and continue simmering until the vegetables are tender.

Meanwhile, saute the dark leek slices in 2 T tallow in a large lidded skillet until softened (cover with a lid for the first few minutes), then add 2 more T tallow and the carrots, leek and celery.  Saute uncovered, stirring frequently, until the vegetables are tender.

Add the group 2 veg, sliced brisket, and red cabbage to the group 1 pot.  Simmer for a few minutes, and serve topped with sour cream and dill.

This soup is also delicious served atop the leftover mashed potatoes from the previous night's brisket meal.

LENTIL SOUP with a HAM HOCK

Recipe adapted from The Spruce Eats

Ingredients:

1 smoked ham hock
1 qt (4 c) chicken stock (or better than bouillon)
1 qt beef broth (or better than bouillon)
2 bay leaves
2 sprigs thyme
1/2 t black pepper

1 c carrots, diced
2 c onion, diced
1 c celery, diced
2 c dry lentils, picked over and rinsed

Red wine vinegar, to taste


Methodology:

Add the hock, both liquids, bay leaves, thyme and pepper to a stock pot, and bring to a boil.  Simmer on low for 2 hours.

Add the carrots, onion, celery and lentils, and simmer until the lentils are tender, about 40 minutes.  Remove the hock from the pot, remove the meat from the bones, shred into small pieces, and add back to the pot.  Taste for seasoning, and add vinegar if you'd like.


******
Great served over spätzle!

SEVILLE ORANGE MARMALADE

Recipe adapted from The Wednesday Chef

Makes approx. 6 half-pint jars

Ingredients:

6 Seville oranges, well scrubbed.  Weigh in grams and note the weight.
Approx. 980 g granulated sugar, or the same weight as the oranges
2 vanilla beans, cut in half lengthwise and seeds scraped
1 Meyer lemon, juiced


Methodology:

Cut the oranges in half, and juice through a mesh strainer into a large, non-reactive pot.  Remove the pips from the strainer and tie up in a cheesecloth bundle.  Place the bundle in the juice-filled pot.  Scrape out the remaining fruit pulp from the strainer and add to the pot.

Cut each orange half into thirds, and then cut those strips width-wise as thin or thick as you'd like.  Place these in the pot as well.  Top with water in the same weight as the oranges, or approx. 1 liter.  Leave to soak overnight, or up to 24 hours.

Bring the pot to a boil and simmer gently with the lid on for around 1 - 1 1/2 hours, or until the peel is soft and nearly translucent, stirring occasionally.  Remove the cheesecloth bundle and squeeze well to remove any remaining juice.

Pour the sugar and lemon juice into the pot and simmer, lid off, until the marmalade reaches 218°F.  Mix in the vanilla seeds, then cut the pods into 3 or 4 segments each and add them into the pot.  Stir well.  Pour into sterilized jars, making sure each jar has a piece of vanilla bean, and tighten the lids.  Turn upside-down and leave to seal on the counter for 12 hours.  Once sealed, clean off the jars, label and store. 


To sterilize jars:

Wash with hot water and soap.  Rinse and allow to dry.  Place upright on a baking sheet in a 275°F oven for 20 minutes.  Meanwhile, boil the lids for 5 minutes.

ROASTED VEGETABLES WITH QUINOA AND HALLOUMI

Adapted from Eat Your Way to Managing Diabetes
Serves 2 with leftovers for lunch

Ingredients:

1 small zucchini, cut into 1/4" rounds

1 red bell pepper, cut into 3/4" squares

1/2 red onion, sliced

A large handful cherry tomatoes

1 1/2 T olive oil, divided

1/2 package halloumi, in 1/4" slices

1/2 t za'atar

Optional: lemon wedge

Methodology:

Heat the oven to 375°F.  Spread the vegetables out on a large baking sheet and toss with 1 T of the oil.  Season well with the za'atar, and salt and pepper, and roast for 25 minutes, tossing halfway through.

Start the quinoa:

Quinoa recipe

Once the vegetables and quinoa are finished, heat the remaining 1/2 T oil in a small skillet and fry the halloumi slices until golden on both sides.

Serve the quinoa with the roasted vegetables and halloumi on top.  Dust with additional za'atar, if necessary.  Optionally: squeeze a lemon wedge over the dish before serving.

DELICATA SQUASH & RADICCHIO SALAD

Adapted from A Modern Way to Eat, by Anna Jones


Ingredients:

3 delicata squash, halved, seeded and cut into 1/2" half-moons
Olive oil
1 head radicchio
1/4 pomegranate, seeded
4 sprigs fresh mint

Dressing:
2 medjool dates, pitted
2 T balsamic vinegar
Juice of 1/2 lemon
2 T olive oil

Top with:
3/4 t za'atar
Crumbled feta (optional)


Methodology:

Preheat oven to 425°F / 220°C.

Toss delicata slices on a half sheet-pan with just enough olive oil, about 1 T.  Rub with your hands to cover, and then arrange in rows in a single layer, each half-moon pointing in the same direction (this makes them easier to flip).  Season with salt and roast in the oven for 10 minutes.  Using tongs, flip the slices and roast for another 15 minutes.  Flip once more, rotating pan, and roast for another 10-15 minutes, or until both sides are caramelized, and the inside of each slice is creamy and soft.

Meanwhile, mash the dates with the vinegar in a salad bowl.  (If the dates are too hard, place them and the vinegar in an oven-safe ramekin and roast with the squash for 5 minutes.  Remove, let cool, and then mash.)  Add the lemon juice and slowly whisk in the oil, so that an emulsion forms.  Pour into a small bowl and reserve.

Shred the radicchio and mint leaves, and toss in the salad bowl with the pomegranate seeds and half of the dressing.  Once the squash is finished roasting, add it to the bowl with the rest of the dressing and toss well.  Sprinkle with the za'atar and serve.


Roasted Squash Seeds:

Delicata squash seeds
Olive oil
Salt

Preheat oven to 330°F / 165°C.

Separate the seeds from the stringy membrane, discarding any dark or malformed seeds.  Rinse and drain well.  Spread on a foil-covered baking sheet, drizzle lightly with olive oil and sprinkle with salt.  Roast for 10 minutes, then stir.  Continue roasting until seeds are golden-brown and toasted, 5-10 minutes.  Cool and store in an air-tight jar.

CABBAGE ROLLS

Modified, from Chef John.  This recipe makes about 16 smaller rolls or 12 large rolls, depending on the size of the cabbage leaves.  


Ingredients:

Filling:
1 lb ground beef
1 lb ground pork (or veal if available)
3/4 C long grain white rice (try with brown rice next time)

5 cloves garlic, minced
1 bunch flat-leaf parsley, minced
1 T fresh thyme, minced

2 t salt
1 t black pepper
1 t dried garlic
1 t dried onion
1/2 t cayenne pepper
1 t fish sauce
2 t worcestershire sauce
1 egg
1/4 C melted butter (1/2 stick)

Braising liquid
1 28oz can crushed tomatoes
1 large yellow onion, halved and cut into 1/4" slices.
4 C broth (chicken or beef)
1 C water (used to rinse out the tomato can)

1 large green cabbage


Methodology:

Preheat the oven to 350°F.

Mix the filling together until it is uniform (don't worry about over-mixing it).

Bring a large pot half-filled with water to the boil.  Core the cabbage and place in the water, turning occasionally.  A cabbage leaf should detach from the head approx. every 45 seconds.  Detach as many leaves as possible, and set aside to cool.

Fill each cabbage leaf with a roll of filling (about 1/3 C to 1/2 C in volume), and wrap loosely.

Place a few leftover smaller cabbage leaves on the bottom of a large pot.  Top with half of the crushed tomatoes and half of the onion slices.  Season with salt and pepper.  Place as many cabbage rolls as comfortably (but not tightly) fit on top of this base.  Repeat until all cabbage rolls have been placed, then top with another few leaves.  Pour over the broth and water, adding additional water if necessary to cover all the rolls. 

Cover pot and place in the oven to braise for 1 hour.  Check liquid level, pressing down on rolls if they are floating, and adding water if necessary.  Braise for another hour, checking occasionally.  Rolls are finished when they are tender and easily pierced with a fork.

Allow to cool slightly before serving rolls, well sauced, with crusty bread.

CHICKEN THIGHS WITH PAPPARDELLE

Ingredients:

Chicken thighs

Strip pancetta and/or bacon (diced)

Red onion (small, diced)

4-5 carrots, in large slices (1/3 to ½-inch thick)

3 cloves garlic

¼ c dried porcini mushrooms

1 T tomato puree or thick sauce

2/3 c white wine

Chicken stock (2 ¼ cups)

Zest from ½ an orange

1/3 c cream

1 t dijon mustard

Olive oil

Rosemary

Thyme

Salt & pepper

Parmesan cheese

Methodology:

Brown the chicken pieces in the oil, then remove from pan. 

Add pork fat, then onion, and cook till soft. 

Add garlic, carrots, and mushrooms, scraping bottom of pan to loosen browning from chicken. 

Salt lightly and pepper. 

Add the tomato puree, then wine, stock, rosemary, and thyme. 

Return chicken pieces to pan and cook covered, one hour. 

Remove chicken from the pan and tear meat from the bone (making sure to avoid all tiny bone and cartilege; you can decide whether you like the meat in larger chunks or shredded; I prefer chunks). 

While you’re removing meat, boil the liquid in the pan for about 5 minutes, to reduce quantity of liquid. 

Return meat to pan and cook on low for around 20 minutes covered. 

Immediately before serving, mix the mustard with the cream and add orange zest, then add the cream mixture to the ragout.  

Serve on pappardelle (or other pasta) with parmesan cheese.

CHILI WITH BAKED POTATOES

Superceded by Turkey & Tofu Chili

 

Cobbled together from these two recipes: 

Beef Chili

Three Bean Chili

Ingredients:

3 T. olive oil
2 onions, diced
2 carrots, diced
2 garlic cloves, minced

2 lbs. ground beef, or ground turkey

Spices:
2 T. chili powder (urfa is good)
1 T. dried oregano
1 T. smoked paprika
1 T. ground coriander seeds

1 28-oz can of chunky tomato sauce, fire roasted
3 1/2 c. water
1 T. better than bouillon, beef var.
1/2 c. pinto beans
1/2 c. black beans
1/2 c. kidney beans
2 bell peppers, diced

1 T soy sauce

2 T. apple cider vinegar

Salt & pepper
Cheddar cheese
Sour cream
Chives


Methodology:

Heat the olive oil in the bottom of a large, heated soup-pot.  Add the onions and stir over medium heat until the onions are translucent, 5-10 minutes.  Add the carrots and garlic, and cook 2 minutes, stirring.

Add the ground beef to the pot and cook until no longer pink, stirring and breaking up the meat with a large spoon.  Add the spices and cook for another minute.

Add the tomatoes, water, bouillon, beans, peppers, and soy sauce, and bring to a boil.  Lower the heat to a simmer and cook, stirring occasionally, until beans are softened, about 3 hours.  Check water level occasionally, adding more water to taste.

Once beans are soft, add vinegar.  Correct seasoning and serve with cornbread, or over split baked potatoes.  Top with grated cheddar cheese, sour cream and chives.

BAKED POTATOES

Ingredients:

Russet potatoes
olive oil
Salt & pepper


Methodology:

Scrub and dry the potatoes.  Prick all over with a fork.  Rub with olive oil and season with salt and pepper.  Place on a foil-covered baking sheet in a 425°F oven for 1 hour, then check for doneness by piercing with a knife.

Split and cover with chili.

LATE WINTER / EARLY SPRING ORECCHIETTE

Ingredients:

6.5 oz. orecchiette pasta
7 cups of kale
8 asparagus spears

Sauce:
3 garlic confit cloves
3 pieces of shallot confit, chopped
4 oz. creme fraiche
4 oz. greek yogurt
2 t. Penzey's Fox Point seasoning
1/2 c. grated Parmigiano Reggiano cheese
Salt and pepper to taste


Methodology:
Bring a large pot of salted water to boil, and add pasta. 1 minute before the cooking time has elapsed, add the kale and asparagus to the pasta pot.  Cook for an additional 3 minutes, then drain, reserving 1 cup of pasta water.

Meanwhile, heat the garlic confit in a large skillet and mash it with a fork.  Add the rest of the sauce ingredients and heat carefully, without allowing it to boil.  When pasta is drained, add it to the skillet and cook, mixing constantly, for 1 minute.  Top with grated cheese, taste for seasoning, and serve.