Red and Black Chili

 

I call this Red and Black Chili (or “Bulldog Chili”) based on UGA’s colors, which are ubiquitous and fun here in Athens, especially on game days. But aside from the colors this is a fairly traditional, if hopefully tasty, Tex-Mex chili. 

The recipe feeds six to eight heavy eaters – but leftovers are appreciated. Serve in shallow soup bowls with some rice at the bottom of the bowl, if desired. And grated cheddar or jack cheese can be sprinkled on top, along with a dollop of sour cream. 

2 strips uncooked bacon, finely minced

1 medium-large onion, coarsely diced

2 cloves garlic, minced

2 pounds ground beef (preferably 85% lean)

2 bay leaves

4 tablespoons chili powder

1 teaspoon paprika

3/4 teaspoon oregano

3/4 teaspoon ground cumin

1/2 teaspoon ground allspice

1/4 teaspoon black pepper

1/4 teaspoon (or more) crushed hot pepper

2 teaspoons salt, plus more to taste

1 (28-ounce) can diced tomato, including the juice

2 (14-ounce) cans black beans, rinsed and drained

1 cup water

1 small red bell pepper, medium diced

 

Cooked rice (white or brown) for serving, optional

Grated cheddar or jack cheese and/or sour cream for serving, optional

 

In large pot, fry minced bacon with the onions, stirring frequently, until onions start to turn golden. Add garlic and meat. Cook until raw color leaves the meat, breaking the meat up as it cooks. 

Add bay leaves, dry spices and herbs, plus 2 teaspoons of salt. Fry gently 2 minutes, stirring frequently. Add tomatoes, and simmer about 10 minutes, stirring occasionally. 

Add the beans and water. Simmer 5 minutes. Add diced bell pepper. Simmer 10 minutes. Taste and add salt as needed. Add a little water to make a medium-thick consistency, if desired. Remove bay leaves at the end of cooking. 

Let sit 10 minutes, stir, and taste and adjust salt if needed. 

Chili is richer in flavor if made ahead and reheated. 

If desired, place some cooked white or brown rice in bottom of bowl before adding the chili. 

Sprinkle with grated cheddar or jack cheese, or dollop with sour cream, if desired

 

Sauerkraut for Autumn, Braised with Apple and served with Bratwurst 

Sauerkraut is the traditional way plentiful summer cabbage was preserved for eating in winter in the old days in Central and Northern Europe when few fresh vegetables were available. Unbeknownst to those eating sauerkraut back then, essential Vitamin C was preserved along with the cabbage, and probably prevented a lot of scurvy in those populations. 

Sauerkraut and Bratwurst,  Parsleyed Potatoes

Cooking that pickled cabbage with smoked ham or sausage, and brightening it with ingredients like apples was a way to enjoy summer produce when the weather had turned cold. The cooking methods for garnished sauerkraut are numerous in Germany, German-speaking areas of Switzerland, and the Alsace region of France. Often some smoked pork, such as a knuckle or chunk of ham, is simmered in with the kraut, and sausage is added at the end. 

Here is an Oktoberfest apple-braised sauerkraut with bratwursts cooked in at the end. The sauerkraut in October would have been recently made and relatively mild in flavor. Bratwurst sausages, typically made of pork and/or veal and white to very light tan in color, are originally from Bavaria, the home of Oktoberfest. Good imported Bavarian bratwurst are available from Trader Joes. I also like Johnsonville Beer Brats, made in Wisconsin, the American Bratwurst heartland, which are available at supermarkets. I prefer cooking a white wine into sauerkraut Rhineland style, though in Bavaria cooking the kraut cooked with beer would be more common. 

The sausage and kraut can be eaten as a snack – with bread and beer as in southern Germany. Or the dish can be served with boiled potatoes or noodles if making a meal of it. Accompany with good mustard, or my favorite sauce made from equal quantities of Dijon mustard and sour creamplus a touch of horseradish. A Pilsner or lager beer pairs traditionally with this dish, but chilled white wine such as a fairly dry Riesling or a Grüner Veltliner does well. 

The recipe serves 4-6 people.

 

1 small onion, finely diced

2 tablespoons sunflower or other non-olive vegetable oil

1 medium apple, such as Granny Smith, peeled, cored and diced

1 (14-ounce) jar or can shredded sauerkraut, juice squeezed out

1/2 cup white wine (or lager beer)

3/8 teaspoon black pepper

8 juniper berries (optional)

1/4 teaspoon caraway seeds

1 tablespoon brown sugar

14-16 ounces bratwurst or smoked sausage, cut in 2-inch lengths.

Salt, if needed 

In stainless steel or enamel pot, fry onion lightly in 3 tablespoons oil until softened. Add apple. Fry several minutes, stirring frequently. Add drained sauerkraut, and stir and fry 2 minutes. 

Add wine and seasonings. Simmer, covered but stirring frequently, until sauerkraut and apple pieces are becoming tender, adding a little water only if dry. Taste and add a little salt if needed. Add the bratwurst or smoked sausage and simmer, covered but stirring frequently, until sausage is fully heated. Taste for salt once more, and add a little if needed. 

Serve alone as a snack, or as dinner accompanied by boiled or steamed small potatoes or buttered noodles. The condiment is mustard, such as brown or horseradish mustard (not the bright yellow American hotdog mustard), or a sauce of Dijon mustard mixed with an equal amount of sour cream and a small amount of horseradish.

 

“Hot Blond” Chili

 

This is the non-traditional chili that I won overall first prize with years ago at a chili competition at a rowdy sports bar in Atlanta on Super Bowl Sunday. It’s a white chili, with turkey, white beans, sour cream and habanero peppers. While it contains none of the usual red or green ingredients, it’s especially flavorful. It can be made quite hot, depending on the number of habanero peppers it uses. 

The recipe serves six to eight.

1 medium-large onion, finely chopped

2 thick or 3 thin slices (raw) hickory-smoked bacon, finely chopped

1 tablespoon olive oil

2 large cloves garlic, minced

3/4 teaspoon ground cumin

3/4 teaspoon ground allspice

3/4 teaspoon oregano

1/4 teaspoon ground black pepper

1/4 teaspoon ground annatto seed (“Achiote Molido” at Mexican groceries)

1 or more small whole orange or yellow habanero chile peppers

1-1/2 pounds ground turkey

Water as needed

1-3/4 teaspoons salt, plus more to taste

2 (14-ounce) cans Great Northern beans, drained but not rinsed

1/4 cup sour cream

Garnish:

Grated “Queso Blanco” or “Cotija” (Mexican-style crumbling cheese)

Coarsely chopped cilantro, including part of stems

Fry onion, bacon, and olive oil together until onion softens and begins to turn golden. 

Reduce heat. Add garlic, herbs and spices plus whole habanero(s). Stir and fry one minute. 

Add meat. Raise the heat. Break up meat as it fries. When raw color is gone, stir in 1 cup water plus the salt. Simmer, covered, stirring occasionally, until meat is tender, 10-15 minutes. Add a little water if needed, so there is always a bit of liquid with the meat. 

Add the drained beans. Heat together for five minutes, stirring occasionally and adding a little water to keep it moist but not soupy. Taste and add salt if needed. Stir in sour cream and simmer several minutes. Taste for salt at end of cooking and add some if needed. Remove habanero(s). 

The chili is tastiest when made ahead and reheated to serve. 

Sprinkle lightly with crumbled cheese and chopped cilantro for serving.

 

Greek Salad 

 “Greek” salad with feta cheese is in fact a more general type of salad enjoyed throughout the eastern Mediterranean, from Bulgaria to Turkey to Lebanon as well as in Greece. It was introduced to Americans through Greek restaurants, and thus its common name. Romaine is the most appropriate available lettuce, but other types of loose-leaf lettuce, and even iceberg lettuce, can make a successful salad. In the US, the feta cheese is typically crumbled and sprinkled on top of the salad. In Europe bigger chunks are arranged around the salad for the diner to break up and eat along with the salad. The method I describe here produces the salad familiar to Americans. 

The recipe serves six. 

Vinaigrette (dressing)

1 medium-large clove of garlic

3/4 teaspoon salt

1 teaspoon sugar

3/8 teaspoon black pepper, preferably freshly ground

1/2 teaspoon oregano, crumbled between the fingers

Juice of one lemon

2-1/2 tablespoons red or white wine vinegar

1 tablespoon water

4 tablespoons Extra Virgin olive oil 

Salad vegetables

2 hearts of romaine lettuce or 1 medium-large head of romaine

1 medium cucumber or 2 small Persian cucumbers

1 small-medium onion, red if possible

3 medium tomatoes or 1 1/2 cups “grape” or cherry tomatoes

4 sprigs flat (“Italian style”) parsley (optional)

1/4 pound feta cheese

20-24 black Greek (e.g., Kalamata) olives

10 small pickled green peppers (“pepperoncini”) or 1/4 cup sliced pickled banana peppers

6-8 anchovy fillets (optional) 

Prepare vinaigrette: Thoroughly crush garlic in a bowl with the salt and sugar, using the back of a spoon. Mix in remaining ingredients. 

Prepare vegetables: Rinse and drain lettuce and tear or cut into 2-inch pieces. Place it in a very large bowl. Peel cucumber only if skin is tough or waxed. Cut cucumber in half lengthwise. Cut out seed cavity, unless seeds are very small. Thinly slice cucumber on the diagonal, and add to the bowl. Peel then thinly slice onion lengthwise into thin “julienne” strips or crosswise into rings and add to the bowl. Core then cut tomatoes into chunks (or cut grape or cherry tomatoes in half lengthwise) and add to bowl. Cut leaves off the parsley, if used, and add to bowl. 

Drain feta and either slice it 1/4-inch thick (and cut in half if the pieces are long) or crumble it. Set aside. Drain and set aside the olives, peppers, and anchovies, if used. 

Shortly before serving, add vinaigrette to lettuce mixture in bowl. Toss to moisten thoroughly. Taste a piece of lettuce and, if necessary, add a little salt or vinegar and toss again. When fully seasoned, place the salad mixture on a large platter or wide shallow bowl. Distribute feta slices or sprinkle if crumbled, on salad. Arrange the olives, pickled peppers and, if used, the anchovies on top of the salad, and serve immediately.

 

Easy-to-make Norwegian Apple Cake 

Although incredibly simple and actually low in calories (no oil or shortening), this cake or, more accurately, torte, is a rich-tasting dessert. It is patterned after a recipe from my sister-in-law, Libbet, who learned it in Vermont. While the cake is satisfying alone, I include a recipe for honey-tinged whipped cream for a topping. Good vanilla ice cream also works well. 

Made by Christina Dondero

The “cake” will serve six to eight.

With cooking spray or butter, grease a 9-inch pie dish (preferably glass or ceramic) or a spring-form pan. Heat oven to 350 degrees.

1/2 cup flour

1/2 cup sugar

1 teaspoon baking powder

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/8 teaspoon salt

3 medium-large apples, such as Golden Delicious, Rome, or Braeburn

1 egg

1 teaspoon vanilla extract

1/4 cup slivered or sliced almonds, or coarsely chopped pecans

Combine the dry ingredients. Peel and core apples. Cut them into 1/2-inch slices. Mix these into the dry ingredients. Lightly beat egg and vanilla together in a small bowl, and stir them into fruit just until moistened.

Spoon mixture into prepared baking dish and smooth top. Sprinkle with almonds or pecans.

Bake 40-45 minutes, or until the middle bounces back when you touch it. Serve warm or at room temperature. Top with a dollop of whipped cream, if desired.

 

Honeyed Whipped Cream 

1 cup (1/2 pint) heavy whipping cream

2 teaspoons honey (orange blossom is particularly good) 

Combine cream and honey in cold mixing bowl. Beat, scraping bottom of bowl frequently, to mix honey in well, until fluffy and slightly firm.

 

Chicken sautéed with Olives, a Spanish Tapa 

Tapas in Spain began centuries ago as bread slices set atop glasses of wine, such as sherry, at taverns. "Tapa" means a "lid" or "cover." The point of the tapa was to give the drinker a little solid food along with his wine.-- or perhaps to keep the fruit flies out of it. A thin slice of ham from the omnipresent dry cured ham leg at the establishment could be added to the bread, or a slice of cheese.

By the 20th century, chefs began creating special small dishes to accompany wine, and tapas became the draw to the bar even more than the wine. Tapas can be highly varied, depending on the imagination of the chef, the season, and the region of the country. Cheese, ham, roasted almonds, and  olives are very common, but small seafood dishes show up at the Mediterranean coast and tiny grilled pork tenderloin  kebabs (Pinchos, or Pinchitos, Morunos) in mountainous Basque country.

Here is one of my favorites, chicken sautéed with olives, Pollo con Aceitunas. It is similar to what we make at the restaurant for catering buffets, The seasonings include bay leaf, paprika, sherry and honey. The dish can be served warm or at room temperature. It certainly can pair with a dry sherry, but it works well with many white wines.

The recipe makes enough for small tapa-sized servings for six or more people, but multiples of the recipe are easy for making buffet-table quantities. 

 

1 pound boneless, skinless chicken breast

1 tablespoon lemon juice

1 tablespoon sherry

7/8 teaspoon salt, plus more to taste

1/2 teaspoon ground coriander

1/2 teaspoon cornstarch

1/2 teaspoon paprika

1/8 teaspoon black pepper

1/2 small onion, very finely minced or pureed in the food processor

1 medium-large clove of garlic, finely minced or pureed in the food processor with the onion

2 tablespoons extra virgin olive oil

1 bay leaf

2 teaspoons honey

1/2 cup small pimento-stuffed “Spanish” olives

1 tablespoon chopped parsley for garnish

 

Trim away any tough parts and fat from the chicken and cut the flesh in 3/4-inch cubes. Marinate (at least 20 minutes) with the lemon juice, sherry, salt, coriander, cornstarch, paprika and pepper, stirring occasionally. While the chicken marinates, prepare the onion, garlic, tomato, and olives, keeping them in separate piles. 

Heat the oil to medium high in a frying pan. Fry the onion-garlic mixture, stirring frequently, until it begins to turn pale golden. Add the bay leaf and  chicken and its marinade, and stir and fry until the raw color is gone from the chicken. Then fry another 3 minutes, stirring often. Lower the heat and stir in the honey and olives. Heat for about two minutes. Remove from the heat. Taste the sauce, and add a little salt, if necessary. Stir in about half the parsley.

When serving, dust with the remaining parsley.

 

 Index of Recipes

 

This blog is my low-tech, and continuing, effort at an online cookbook based on my recipes. Unlike many blogs, it was not intended to discuss current topics. 

However, the blog format, while a convenient way for me to share my recipes, over 100 so far, is not particularly reader-friendly. It tends to show the viewer the more recent postings and makes earlier ones harder to find. Those earlier ones include some of my favorite recipes, which I started with back in July of 2019. This Recipe Index, hopefully, makes the earlier recipes and their stories more accessible. I will update it from time to time as I post additional recipes. 

I’ve grouped the recipes by category (appetizers, meat, desserts, etc.), but I’ve also grouped them by ingredient preference (vegan, vegetarian, gluten-free, etc.). Many recipes show up in several categories. 

Blog posts do not have page numbers. But they do have unique posting dates attached to them. To find an actual recipe from the index, check the date of the recipe posting and go to the Blog Archive for that date, easiest done in the computer version, rather than the I-phone version of the blog. The computer version shows the blog archive over on the right, and you simply click on the month and year when the recipe of interest was posted. The I-phone version requires that you scroll down all the way to the date of the recipe you are looking for. That works, but is more tedious. 

Here are the recipes I’ve posted thus far, arranged by topic as well as dietary preferences. I hope you find ones that interest you. Bon appétit!

 

Appetizers/Snacks

Artichokes with easy dipping sauce                                                    7/6/20

Blond Chili (with turkey)                                                                   9/19/22

Buffalo Chicken dip, easy                                                                   9/8/19           

Chicken sauteed with Olives, a Spanish Tapa                                    8/30/22

Chickpea salad                                                                                   8/24/22

Chimmichurri sauce and Choripan                                                      6/3/21

Creamy Black Bean Dip                                                                   12/28/19

Cucumber-Yogurt sauce (Cacik, Tzatziki)                                          8/20/19

Easy Black Bean Dip                                                                           9/23/19

Egg-Zucchini Frittatas                                                                           4/8/22

Fig (or Apricot) Feta Appetizer                                                         10/28/19                                                                                       

French Lentil Salad                                                                              8/29/21

Fresh Salsa (for dipping tortilla chips)                                                8/26/19

Fried Cheese                                                                                          7/5/22

Gazpacho, Cold Spanish soup                                                              6/24/21

Greek Salad                                                                                           9/13/22

Hummus bi Tahini                                                                                  8/7/19

Hungarian Cottage Cheese appetizer                                                   10/2/19

Lentil and Tomato dip                                                                          9/14/19

Popovers                                                                                               4/15/22

Red and Black Chili                                                                             9/29/22

Roasted Cauliflower with tahini-lemon sauce                                     8/14/19

Sesame-Marinated Broccoli, Korean                                                  11/1/19

Turkish White Bean salad                                                                   8/31/19

Watermelon and Feta salad                                                                 6/13/21

Wild Mushrooms sautéed with Goat Cheese                                     10/22/21  

                      

Condiments

Apricot or Nectarine chutney                                                             12/2/19

Candied Jalapeños                                                                              6/19/22

Chimmichurri sauce and Choripan                                                      6/3/21

Cucumber-Yogurt sauce (Cacik, Tzatziki)                                          8/20/19

Fresh Salsa                                                                                           8/26/19

Fresh Peach Salsa                                                                                 7/25/22

Minted Cream Sauce for salmon or lamb                                          12/28/19

Rémoulade, Easy                                                                                  5/24/22

Russian Radish Salad with sour cream and dill                                   10/2/19

Spiced Applesauce for potato pancakes or pork                                  12/2/19

 

Meat and Meat Dishes

Arroz con Pollo (Spanish-Caribbean chicken with rice)                     9/4/19

Beef Stroganoff                                                                                  1/17/22

Blond Chili (with turkey)                                                                   9/19/22

Bolognese, Italian meat sauce                                                             1/3/20

Broccoli stir-fried with Chicken                                                         8/12/22

Buffalo Chicken dip, easy                                                                   9/8/19 

Chicken breast medallions Dijon                                                        11/1/19

Chicken Enchiladas, New Mexico style                                             8/28/19

Chicken Fajitas                                                                                   5/26/21

Chicken Medallions roasted with fresh herbs                                     8/21/19

Chicken sauteed with Olives, a Spanish Tapa                                    8/30/22

Chimmichurri sauce and Choripan                                                      6/3/21

Chinese braised pork (“Red Cooked”)                                             12/30/19

Golden Chili                                                                                       8/28/19

Green Beans and rice, Cajun                                                              10/6/19

Green Vegetables stir-fried with chicken and garlic                          11/1/19

Greek-Turkish Meatballs                                                                    8/20/19

Grilled Chicken, Vietnamese style                                                     7/25/19

Jerk Chicken, Jamaican                                                                      6/25/21

Lamb braised with Turnips or Brussels Sprouts                                  5/6/22

Meatloaf, gluten-free                                                                          1/20/20

“Mongolian” Beef                                                                                9/2/19

Moussaka with eggplant and meat                                                     10/1/19

Northern Thai honey-spiced chicken, plus dipping sauce                 12/11/19

Pad Thai Noodles                                                                                5/11/21

Peanut sauce Chicken, African                                                         8/21/22

Pork and Cabbage Goulash                                                                11/9/19

Pork braised with Nectarines or Plums                                              7/12/22

Pork or Pork/Beef Baked Meatballs                                                    7/27/22

Red and Black Chili                                                                            9/29/22

Russian Meat and Rice meatballs (Tefteli)                                         10/2/19

Russian Meat pie (Pirog)                                                                    8/14/19

Sauerkraut with apple and Bratwurst                                                  9/29/22

Spaghetti Sauce with meatballs                                                          7/30/19

Swedish Meatballs with cream and dill sauce                                    8/30/19

Sweet Peppers braised with chopped meat                                         8/25/20

Thai Massaman Curry with beef                                                         8/31/19

Thai Red Curry with chicken                                                               8/7/19

Turkish Meatballs stuffed with fruit                                                   7/29/20

Wasabi-Miso crusted chicken with chili garlic aioli                           12/2/19

 

Seafood

Lemon-Dill roasted Salmon, easy                                                      12/28/19

Minted Cream Sauce for salmon or lamb                                          12/28/19

Pan-fried Salmon with brown butter and fried capers                         8/24/19

Sweet and Sour Fish, Chinese                                                             9/13/19

Thai Fish with Chili-Lime Sauce                                                         7/10/21

 

Vegetarian and Vegetable Dishes

Acorn Squash, roasted                                                                        11/5/19

Apple Cake, Norwegian, easy                                                             9/4/22

Apricot or Nectarine chutney                                                             12/2/19

Artichokes with easy dipping sauce                                                    7/6/20

Brussels Sprouts glazed with Balsamic vinegar                                  7/8/22

Brussels Sprouts sautéed with cream or Balsamic vinegar                11/5/19

Butternut Rosato (Pink) sauce for pasta                                             9/11/19

Candied Jalapeños                                                                              6/19/22

Cauliflower cheese bake, easy                                                            3/19/20

Cauliflower Gratin, Provençal                                                           8/21/19

Cheese-potato “meatballs” for spaghetti                                            2/18/20

Chickpea salad                                                                                   8/24/22

Chimmichurri sauce                                                                              6/3/21

Coleslaw, deli style                                                                              5/24/21

Creamy Black Bean dip                                                                     12/28/19

Cucumber-Yogurt sauce (Cacik, Tzatziki)                                          8/20/19

Curried Lentils with Vegetables, Sabji Dal                                         8/18/22

“Drunken” Black Beans                                                                      8/26/19

Easy Black Bean dip                                                                           9/23/19

Egg-Zucchini Frittatas                                                                          4/8/22

Eggplant Parmesan                                                                             9/23/19

Fig (or Apricot) and Feta appetizer                                                   10/28/19

French Lentil Salad                                                                              8/29/21

Fresh Salsa                                                                                          8/26/19

Fresh Peach Salsa                                                                                7/25/22

Fried Cheese                                                                                         7/5/22

Gazpacho, Cold Spanish soup                                                            6/24/21

Greek Salad                                                                                         9/13/22

Greek-Style Pasta salad                                                                        6/7/21

Hummus bi Tahini                                                                                8/7/19

Kale braised with apple                                                                      3/29/20

Lentil and Tomato dip                                                                         9/14/19

Lentil and Vegetable soup                                                                   8/23/20

Lima beans prepared like Greek fava beans, with dill                        2/18/20

Neapolitan Spicy Cauliflower with garlic and lemon                         7/29/20

Pasta Primavera                                                                                   3/19/22

Pesto with Pasta                                                                                   6/10/21 

Quiche                                                                                                 7/26/20

Red Cabbage Coleslaw                                                                      10/29/19

Rémoulade, Easy                                                                                5/24/22

Ratatouille (Provençal vegetable medley)                                          8/21/19

Rice Pilaf with dried fruits and peas                                                   8/24/19

Roasted Cauliflower with tahini-lemon sauce                                    8/14/19

Russian Radish Salad with sour cream and dill                                  10/2/19

Sesame-Marinated Broccoli, Korean inspired                                    11/1/19

Spiced Applesauce (for potato pancakes or pork)                              12/2/19

Stovetop Macaroni and Cheese                                                          10/1/19

Sweet and Sour Red Cabbage with Apple                                        12/27/21

Turkish White Bean Salad                                                                  8/31/19

Watermelon and Feta salad                                                                 6/13/21

White Beans braised with Sage                                                          7/12/22

Wild Mushrooms sautéed with Goat Cheese                                    10/22/21  

Winter Squash, sautéed, over jalapeño cheese grits                           10/5/19

 

Salads

Caesar Salad                                                                                       7/16/22

Chickpea salad                                                                                   8/24/22

Coleslaw, Delicatessen style                                                               5/24/21

French Lentil Salad                                                                             8/29/21

Greek Salad                                                                                         9/13/22

Greek-Style Pasta salad                                                                        6/7/21 

Red Cabbage Coleslaw                                                                     10/29/19

Russian Radish Salad with sour cream and dill                                  10/2/19

Turkish White Bean Salad                                                                  8/31/19

Watermelon and Feta salad                                                                 6/13/21

 

Pasta Dishes/ Rice Dishes

Arroz con Pollo (Spanish-Caribbean chicken with rice)                    9/4/19

Bolognese, Italian meat sauce                                                             1/3/20

Butternut Rosato (Pink) sauce for pasta                                            9/11/19

Greek-Style Pasta salad                                                                       6/7/21 

Orzo Risotto with Peas                                                                        5/2/22       

Pad Thai Noodles                                                                               5/11/21

Pasta Primavera                                                                                 3/19/22

Pesto with Pasta                                                                                  6/10/21

Pistou (Provençal pesto) with noodles                                               8/22/19

Rice Pilaf with dried fruits and peas                                                  8/24/19

Spaghetti Sauce with meatballs                                                         7/30/19

Spiced Rice (Pilaf)                                                                               8/1/22

Stovetop Macaroni and Cheese                                                          10/1/19

 

International

Apple Cake, Norwegian, easy                                                             9/4/22

Arroz con Pollo (Spanish-Caribbean chicken with rice)                     9/4/19

Beef Stroganoff                                                                                 1/17/22

Bolognese, Italian meat sauce                                                             1/3/20

Broccoli stir-fried with Chicken, Chinese                                         8/12/22

Butternut Rosato (Pink) sauce for pasta                                             9/11/19

Cauliflower Gratin, Provençal                                                            8/21/19

Chicken breast medallions Dijon                                                        11/1/19

Chicken sauteed with Olives, a Spanish Tapa                                    8/30/22

Chickpea salad, Turkish                                                                      8/24/22

Chimmichurri sauce and Choripan                                                       6/3/21

Chinese braised pork (“Red Cooked”)                                              12/30/19

Cucumber-Yogurt sauce (Cacik, Tzatziki)                                          8/20/19

Curried Lentils with Vegetables, Sabji Dal                                         8/18/22

Egg-Zucchini Frittatas                                                                          4/8/22

Eggplant Parmesan                                                                             9/23/19

French Lentil Salad                                                                             8/29/21

Fresh Salsa                                                                                          8/26/19

Fried Cheese                                                                                         7/5/22

Gazpacho, Cold Spanish soup                                                            6/24/21

Green vegetables stir-fried with chicken and garlic                           11/1/19

Greek Salad                                                                                         9/13/22

Greek-Style Pasta salad                                                                        6/7/21 

Greek-Turkish Meatballs                                                                     8/20/19

Grilled Chicken, Vietnamese style                                                      7/25/19

Hummus bi Tahini                                                                               8/7/19

Hungarian Cottage Cheese appetizer                                                  10/2/19

Jerk Chicken, Jamaican                                                                      6/25/21

Lekerli cookies                                                                                    12/6/20

Lemon-Dill roasted Salmon, easy (Greek Cypriot)                           12/28/19

Lentil and Vegetable soup                                                                   8/23/20

Lima beans prepared like Greek fava beans, with dill                        2/18/20

“Mongolian” Beef                                                                               9/2/19

Moussaka with eggplant and meat                                                     10/1/19

Neapolitan Spicy Cauliflower with garlic and lemon                        7/29/20

Northern Thai honey-spiced chicken, plus dipping sauce                 12/11/19

Orzo Risotto with Peas                                                                          5/2/22       

Pad Thai Noodles                                                                                 5/11/21

Pasta Primavera                                                                                   3/19/22

Peanut sauce Chicken, African                                                           8/21/22

Pesto with Pasta                                                                                  6/10/21

Pistou (Provençal pesto) with noodles                                                8/22/19

Pork and Cabbage Goulash                                                                 11/9/19

Sauerkraut with apple and Bratwurst                                                  9/29/22

Ratatouille (Provençal vegetable medley)                                          8/21/19

Rémoulade, Easy                                                                                5/24/22

Rice Pilaf with dried fruits and peas                                                  8/24/19

Roasted Cauliflower with tahini-lemon sauce                                    8/14/19

Russian Meat and Rice Meatballs (Tefteli)                                        10/2/19

Russian Meat Pie (Pirog)                                                                    8/14/19

Russian Radish Salad with sour cream and dill                                  10/2/19

Sesame-Marinated Broccoli, Korean inspired                                    11/1/19

Spaghetti Sauce with Meatballs                                                          7/30/19

Swedish Meatballs with cream and dill sauce                                    8/30/19

Sweet and Sour Fish, Chinese                                                             9/13/19

Thai Fish with Chili-Lime Sauce                                                         7/10/21

Thai Massaman Curry with beef                                                         8/31/19

Thai Red Curry with chicken                                                                8/7/19

Turkish Meatballs stuffed with dried fruit                                          7/29/20

Turkish White Bean Salad                                                                  8/31/19

White Beans braised with Sage, Italian                                              7/12/22

 

Vegan/Fully Plant-Based

Apricot or Nectarine chutney                                                             12/2/19

Brussels Sprouts glazed with Balsamic vinegar                                   7/8/22

Brussels Sprouts sautéed with Balsamic vinegar                                11/5/19

Candied Jalapeños                                                                               6/19/22

Chickpea salad                                                                                    8/24/22

Chimmichurri sauce                                                                               6/3/21

“Drunken” Black Beans                                                                      8/26/19

French Lentil Salad                                                                              8/29/21

Fresh Salsa                                                                                          8/26/19

Fresh Peach Salsa                                                                                7/25/22

Gazpacho, Cold Spanish soup                                                             6/24/21

Greek-Style Pasta salad (non Feta version)                                          6/7/21 

Hummus bi Tahini                                                                                8/7/19

Lima beans prepared like Greek fava beans, with dill                        2/18/20

Neapolitan Spicy Cauliflower with garlic and lemon                         7/29/20

Kale braised with apple                                                                      3/29/20

Lekerli cookies                                                                                    12/6/20

Lentil and Vegetable soup                                                                   8/23/20

Ratatouille (Provençal vegetable medley)                                          8/21/19

Rice Pilaf with dried fruits and peas                                                  8/24/19

Roasted Cauliflower with tahini-lemon sauce                                    8/14/19

Sesame-Marinated Broccoli, Korean inspired                                    11/1/19

Spiced Applesauce, condiment (using olive oil)                                 12/2/19

Sweet and Sour Red Cabbage with Apple                                        12/27/21

Turkish White Bean Salad                                                                  8/31/19

 

Gluten-Free

Acorn Squash, roasted                                                                        11/5/19

Apricot or Nectarine chutney                                                             12/2/19

Arroz con Pollo (Spanish-Caribbean chicken with rice)                     9/4/19

Artichokes with easy dipping sauce                                                    7/6/20

Blond Chili (with turkey)                                                                   9/19/22

Bolognese, Italian meat sauce (minus the pasta)                                 1/3/20

Brussels Sprouts glazed with Balsamic vinegar                                   7/8/22

Brussels Sprouts sautéed with cream or Balsamic vinegar                 11/5/19

Buffalo Chicken dip, easy                                                                     9/8/19 

Candied Jalapeños                                                                               6/19/22

Chicken breast medallions Dijon                                                        11/1/19

Chicken Enchiladas, New Mexico style                                             8/28/19

Chicken Fajitas                                                                                   5/26/21

Chicken Medallions roasted with fresh herbs                                     8/21/19

Chicken sauteed with Olives, a Spanish Tapa                                    8/30/22

Chickpea salad                                                                                    8/24/22

Chimmichurri sauce                                                                              6/3/21

Chinese braised pork (“Red Cooked”) (use gluten-free soy sauce)  12/30/19

Coleslaw, Delicatessen style                                                                5/24/21

Creamy Black Bean dip                                                                      12/28/19

Curried Lentils with Vegetables, Sabji Dal                                         8/18/22

“Drunken” Black Beans                                                                      8/26/19

Easy Black Bean dip                                                                           9/23/19

Egg-Zucchini Frittatas                                                                          4/8/22

Fig (or Apricot) and Feta appetizer                                                   10/28/19

French Lentil Salad                                                                              8/29/21

Fresh Salsa                                                                                          8/26/19

Fresh Peach Salsa                                                                               7/25/22

Golden Chili                                                                                       8/28/19

Greek Salad                                                                                         9/13/22

Green vegetables stir-fried with chicken (if G-F soy sauce)              11/1/19

Grilled Chicken, Vietnamese style                                                     7/25/19

Hummus bi Tahini                                                                               8/7/19

Hungarian Cottage Cheese appetizer                                                  10/2/19

Jerk Chicken, Jamaican                                                                       6/25/21

Kale braised with apple                                                                       3/29/20

Lamb braised with Turnips or Brussels Sprouts                                    5/6/22

Lemon-Dill roasted Salmon, easy                                                      12/28/19

Lentil and Vegetable soup                                                                    8/23/20

Lima beans prepared like Greek fava beans, with dill                         2/18/20

Meatloaf, gluten-free                                                                            1/20/20

Minted Cream Sauce for salmon or lamb                                           12/28/19

Neapolitan Spicy Cauliflower with garlic and lemon                          7/29/20

Northern Thai honey-spiced chicken, plus dipping sauce                  12/11/19

Pad Thai Noodles                                                                                  5/11/21

Pan-fried Salmon with brown butter and fried capers                          8/24/19

Peanut sauce Chicken, African                                                             8/21/22

Pesto (sauce only)                                                                                 6/10/21

Pork and Cabbage Goulash                                                                   11/9/19

Pork braised with Nectarines or Plums                                                 7/12/22

Sauerkraut with apple and Bratwurst                                                    9/29/22

Ratatouille (Provençal vegetable medley)                                            8/21/19

Red and Black Chili                                                                              9/29/22

Red Cabbage Coleslaw                                                                       10/29/19

Rémoulade, Easy                                                                                    5/2/22

Rice Pilaf with dried fruits and peas                                                    8/24/19

Roasted Cauliflower with tahini-lemon sauce                                      8/14/19

Russian Meat and Rice Meatballs (Tefteli)                                          10/2/19

Sesame-Marinated Broccoli, Korean (use gluten-free soy sauce)       11/1/19

Spiced Applesauce, condiment                                                            12/2/19

Spiced Rice (Pilaf)                                                                                 8/1/22

Sweet and Sour Red Cabbage with Apple                                          12/27/21

Sweet Peppers braised with chopped meat                                          8/25/20

Thai Fish with Chili-Lime Sauce        (use rice flour)                          7/10/21

Thai Massaman Curry with Beef                                                         8/31/19

Thai Red Curry with chicken                                                                 8/7/19

Turkish White Bean Salad                                                                    8/31/19

Wasabi-Miso Crusted Chicken with chili garlic aioli                           12/2/19

Watermelon and Feta salad                                                                   6/13/21

White Beans braised with Sage                                                             7/12/22

Wild Mushrooms sautéed with Goat Cheese (omit the toast)              10/22/21  

Winter Squash, sautéed, over jalapeño cheese grits                              10/5/19

 

Baked Items

Acorn Squash, roasted                                                                           11/5/19

Apple Cake, Norwegian, easy                                                                 9/4/22

Blueberry Bread Pudding with Raspberry Sauce                                   11/7/21

Cauliflower Gratin, Provençal                                                               8/21/19

Chicken Medallions roasted with fresh herbs                                        8/21/19

Cinnamon Flop, Coffee Cake                                                                6/26/22

Egg-Zucchini Frittatas                                                                             4/8/22

Eggplant Parmesan                                                                                9/23/19

Fresh Fig Tart                                                                                         8/10/20

Fruitcake Bars                                                                                         1/11/21

Lekerli cookies                                                                                       12/6/20

Moussaka with eggplant and meat                                                         10/1/19

Popovers                                                                                                 4/15/22

Pork or Pork/Beef Baked Meatballs                                                       7/27/22

Quiche                                                                                                     7/26/20

Russian Meat Pie (Pirog)                                                                        8/14/19

 

Desserts

Apple Cake, Norwegian, easy                                                                 9/4/22

Blueberry Bread Pudding with Raspberry Sauce                                  11/7/21

Fresh Fig Tart                                                                                        8/10/20

Fruitcake Bars                                                                                        1/11/21

Lekerli cookies                                                                                       12/6/20