Black Bean Potato Pie

This is a free-style dish. It's great for cleaning out the refrigerator.

2 T olive oil
1 onion, 1/4" dice
1 2-oz link sausage (optional), see note 1
1 black bean burger
1/2 green or red bell pepper, 1/4" dice
1 small can corn, drained
3 large garlic cloves, minced
salt, pepper, chili powder, paprika, clove, and oregano
2 medium potatoes, peeled 1/4" slices or julienne
2 T flour
1 c chicken stock, see note 2
1/4 lb Swiss, cheddar, or gruyere cheese, grated
1 c milk

Note 1. You can skip the sausage and substitute one more black bean burger. You can use just about any sausage you want: Italian, chorizo, pork, etc.

Note 2. Use a robust chicken stock (make your own). You can substitute a hearty vegetable stock for the chicken stock.

Heat the oven to 350°F.

Heat the oil in a large skillet on medium high heat. Spread the onions in the skillet. Fry for about two minutes, then turn. Continue frying the onions, turning every couple of minutes until they are well-browned. Remove the onions to a plate and set aside.

If necessary, add a little oil to the skillet. Remove the sausage from its casing and crumble in the skillet. Break up the black bean burger into the skillet. Brown the sausage the the burger pieces, turning frequently. When the mixture is browned, add bell pepper, and fry until the pepper is brightly colored and limp. Lower the heat to medium low.

Add the corn and garlic to the sausage mixture, and season to taste. Stir in the cooked onions, and remove the mixture from the heat. Set aside.

Butter a large covered casserole. Layer half the potatoes in the bottom of the casserole. Lightly salt the potatoes, and sprinkle with 1 T flour. Spread 1/2 the bean-sausage mixture over the potatoes, and top with 1/2 of the grated cheese. Repeat the layers.

Pour the chicken broth over the casserole. Pour enough milk to bring the liquid up to about 2/3 the side of the casserole dish.

Bake covered for 30 minutes. Remove the casserole lid, and continue baking for another 25 - 30 minutes. Let stand for 5 minutes or so before serving.

Thai Chicken Soup

2 c chicken broth (salt-free or regular)
2 t sugar
3 - 4 slices ginger root, peeled and matchsticked
2 kaffir lime leaves, torn into pieces
1 - 2 Thai chilis, cut into strips
1/4 t Thai chili pepper or cayenne pepper
1/2 c straw (or white) mushrooms, sliced
1 T fish sauce (optional, see note below)
1 c chicken (uncooked or cooked)
3 T fresh coriander leaves
juice from 1 lime

Bring the chicken broth to a boil. Add the sugar, ginger, and kaffir leaves. Simmer for two minutes. Add the chilis, Thai chili pepper, mushrooms, fish sauce, and chicken. Simmer for three to four minutes, or until the chicken is no longer pink, and completely cooked. Remove from the heat and add the coriander leaves and the lime juice. Serve immediately.

Note: if you do not use the fish sauce, you may want to add salt, especially if you are using unsalted broth.

White Bean Dip

1-10 oz can white beans, rinsed and drained
3 T chunky peanut butter
3 T olive oil
2 T plain yogurt
2 large cloves garlic, peeled and minced
juice from 1/2 lime
1 t cumin seed, toasted (See note, below)
3 whole cloves
1/4 t black pepper corns
1/8 t cayenne pepper
1/4 t salt

Combine one-half of the beans and the peanut butter in a food processor bowl, and process until the peanut butter and the beans are incorporated. Scrape the mixture into a mixing bowl.

In the processor bowl, combine the remaining beans and the yogurt, and process until smooth. Scrape the mixture into the mixing bowl. Add the garlic and lime juice to the bean mixture.

In a grinder, or mortar, grind the cumin, cloves, and black pepper corns. Add all of the spices to the bean mixture.

Whisk the dip until all the ingredients are mixed together. Garnish with a swirl of olive oil and paprika. Serve with pita or crackers.

Chard Panade☺

This recipe is a nod to Molly Wizenburg's Chard Panade. Just reading her blog made me want to try a savory dish like this.

Serves 4

For the Panade:
5 c chicken or vegetable stock (see recipe, below)
6 T olive oil
1 large sweet onion
1 bunch chard
2 cloves garlic, minced
2 c shredded cheese (Swiss, sharp cheddar, gruyere)
1/2 loaf (8 - 10 oz) rustic bread, cut into 1" cubes

In a saucepan, bring the stock to a quick boil, and reduce it by about one-third.

While the stock is boiling, heat 2 T olive oil in a large iron skillet over medium high heat. Peel and thinly slice the onion (1/8"). Spread the sliced onions in the skillet and let sit for about three minutes. Stir the onions occasionally to caramelize. Take care not to burn them. Remove the cooked onions to a plate, and remove the skillet from the heat.

Stem and wash the chard. Coarsely chop it. Add another 2T olive oil to the skillet and heat over medium high heat. Spread the chard in the skillet, and cook for about 30 seconds. Stir the chard to coat with the hot oil. Add the minced garlic and stir for ten or fifteen seconds. Add a couple of tablespoons of stock, then cover with a lid, and continue cooking for about two minutes. Remove from the heat, and set aside.

Butter a 9" covered casserole dish. Spread about one-quarter of the caramelized onions in the bottom of the dish. Layer one-third of the bread cubes. Cover with one-third of the chard and one-third of the cheese. Continue layering the onions, bread, chard, and cheese, finishing with the cheese. Pour the reduced stock over the casserole. Swirl the remaining olive oil over the top of the casserole. Cover the dish, and bake at 350°F for 30 minutes. Remove the cover, and continue baking for another 20 minutes.

For the Vegetable Stock:
2 T olive oil
1 large yellow onion, chopped
1 large carrot, peeled and grated
1 parsnip, peeled and grated
2 stalks celery, chopped
1/4 c red wine
5 c water
1 T fish sauce (optional)
salt to taste
3 whole allspice
3 whole cloves
1/2 t whole black pepper

Instructions for the Vegetable Stock:

Heat the oil over medium high heat. Add the onion, and fry the onion until it is dark brown and caramelized. Do not let the onion burn.

Add the carrot, parsnip and celery, and continue sauteeing the vegetables, until they begin to brown. Scrape the vegetables into a saucepan, and deglaze the skillet with the red wine. Add the deglazed liquid to the saucepan.

Add the water to the vegetables, and heat over medium high heat until the stock is boiling. Add the fish sauce, and taste for salt (it may not need any). Grind the allspice, cloves, and black pepper, and add to the stock. Keep at a simmer for 30 to 45 minutes. Strain and discard the solids. Refrigerate.

Apple Sour Cream Cake

This recipe is adapted from Fantastic Apple Sour Cream Coffee Cake on Food.com. A Wahoo to Kittencalskitchen.

15 servings

Cake:

1/2 c butter
1 c granulated sugar
2 eggs
2 t vanilla extract
2 c flour
1 t baking powder
1 t baking soda
1/4 t salt
1 c sour cream
2 c sliced apples (2 large apples, peeled, quartered, and sliced)

Topping:

1 c chopped walnuts
1 c packed brown sugar
1 t ground cinnamon
1/2 t ground nutmeg
1/4 c butter

Heat the oven to 350°F. Butter and flour a 13" x 9" pan, or a large bundt pan, and set aside.

In a large mixing bowl, cream the butter and sugar for a couple of minutes. Add the eggs, and continue to cream the mixture for another 5 minutes.

In a bowl, mix together the remaining cake dry ingredients. In two additions mix in the dry ingredients alternately with the sour cream into the butter mixture. Carefully fold in the apples.

Mix together all of the topping ingredients in a bowl until the mixture is crumbly and the butter is incorporated.

If you are using a bundt pan, sprinkle 1/2 of the topping mixture in the bottom of the pan. Spread one-half of the cake batter in the prepared cake pan. Sprinkle with the rest of the topping mixture, and spread with the remaining cake batter.

If you are using a 13" x 9" pan, spread 1/2 of the cake batter in the pan. Sprinkle with 1/2 of the topping mixture. Spread the rest of the cake batter over the topping, and sprinkle the rest of the topping over the cake.

Bake 35 - 40 minutes for the 13" x 9" pan or 45 - 50 minutes for the bundt pan. Test the cake with a toothpick.

If you are using the bundt pan, let the cake cool for 5 - 10 minutes, then remove the cake from the pan, and finish cooling on a rack or plate.

The cake is best served warm with vanilla ice cream and warm toffee-caramel sauce.

Toffee-Caramel Sauce

This recipe comes (with some changes) from food.com. Thanks to ElaineM. I made this sauce for an apple cake. It's really good!

1/2 c butter
1/2 c brown sugar, packed
1/4 c white granulated sugar
1-1/2 T water
pinch of salt
1/2 c evaporated milk
2 t vanilla extract

Heat the butter, sugars, water, and salt in a pan over medium heat. Stir constantly, and after it begins to boil, cook for another 3 - 5 minutes. The longer it cooks, the thicker the sauce. Remove the pan from the heat, and stir in the milk and vanilla. The sauce will thicken as it cools.

Scalloped Zucchini

Serves 2

1 medium zucchini
1/4 c bread crumbs
1/2 t salt
1/2 t pepper
1 c grated cheese (parmesan, gruyere)
1/2 c milk

Grease an 8" x 8" baking pan. Preheat the oven to 350ºF

Wash and slice the zucchini in 1/4" slices. Toss together all of the ingredients except the milk, and arrange in the baking pan. Pour the milk over the zucchini mixture. Bake 35 - 40 minutes.

Cucumber Salad

Serves 2

1 medium cucumber
2 t kosher salt
2 T rice vinegar
1 t sugar
1 T sesame oil
1/4 t ground black pepper

Wash and peel the cucumber. Slice it thinly (about 1/8"). I use a manoline, although some of you out there are very good with knives.

Layer the cucumber slices in a plastic colander, salting each layer as you go. Sprinkle any remaining salt on the cucumber slices, and gently toss them. Spread them out in the colander, and set aside for at least 15 minutes.

In a small bowl, mix together the vinegar and sugar. Add the sesame oil. Set the dressing aside. (See the note, below.)

Wash your hands. Rinse the cucumber slices in the colander under running water. Use your hands, and squeeze as much liquid as you can from the cucumber slices. Place the squeezed slices in a small serving bowl.

Pour the dressing over the cucumber slices. Sprinkle the ground pepper over the cucumber. If you are not serving the salad immediately, refrigerate it.

Note: If you aren't worried about sodium, you can add 1 T fish sauce or soy sauce to the dressing. Increase the sugar by 1/2 t to 1 t. A sprinkle of cayenne pepper adds a zing, too.

Chili Rellenos

Serves 2

2 small poblano peppers
2 - 4 T queso blanco
1 egg
1/4 c yellow cornmeal
1/2 t salt
1/2 t paprika
2 T corn oil
1/2 small onion, chopped
2 cloves garlic, minced
1/2 cup enchilada sauce
1 chili pepper en adobo + sauce

Roast the peppers in an oven broiler (or over a gas burner) until the skin blisters and chars. Place the roasted peppers in a paper bag, and close the bag tightly.

Beat the egg in a small dish and set aside. Mix together the cornmeal, salt, and paprika on a flat plate.

Remove the peppers from the bag, and remove the skin. Carefully, cut around the stem, and remove the seeds from each pepper. Stuff each pepper with the queso blanco.

Heat 1 T oil in a small iron skillet over medium heat.

Roll each stuffed pepper in the cornmeal mixture, then roll it in the egg, then roll it again in the cornmeal mixture. Fry the stuffed pepper until well browned on each side (2 - 3 minutes per side). Remove the peppers to a warm serving plate.

Quickly add the remaining breading mixture to the skillet, and pour the remaining beaten egg over it. Quickly fry it, and place on the serving plate.

Add another tablespoon oil to the skillet, and fry the onions and garlic until translucent. Add the chili en adobo and the enchilada sauce, and heat until simmering and thickened. Pour over the stuffed peppers, and serve.

Pulled Pork

2 lb boneless country pork ribs
2 T olive oil

Rub

1/2 t pepper corns
3/4 t kosher salt
5 allspice pods
1/2 t cumin
1 t chipotle chili powder
1 t Spanish paprika

Sauce

1 large onion, chopped
1 - 15 oz can diced tomatoes
3 - 4 cloves garlic, minced
3 - 4 shakes of Angostura Bitters
1 t Worcestershire sauce
2 t liquid smoke
1 T vinegar
2 T brown sugar

Note: Believe it or not, you can get boneless ribs! Who'd a thought? You can use a pork loin roast if you can't find the ribs.

Mix together the rub ingredients in a spice mill, and whir until blended. Rub the spices into the surface of the ribs, and set aside for about 15 minutes or so.

In a dutch oven, heat the olive oil on medium heat until it smokes. Place the ribs fat side down in the dutch oven, and sear 3 - 5 minutes on each side. Remove the ribs from the dutch oven to a plate.

Turn the stove to low-medium and add the chopped onions and garlic to the oil in the dutch oven. Stir to coat the onions, and fry until the onions are translucent. Turn the burner to low, and add the remaining sauce ingredients, including any remaining rub. Simmer for about 5 minutes, and remove from the heat.

Turn the oven on to 250ºF. Place the ribs in the sauce, cover the dutch oven, and roast in the oven for at least a couple of hours.

Before serving, remove the meat from the sauce and shred it using a couple of forks. On the stove, reduce the sauce by half over medium high heat. Adjust its to taste for salt, pepper, vinegar, and heat (hot sauce, anyone?). Combine the reduced sauce with the shredded pork. Serve in a sandwich.

Chocolate Coconut Meringue Pie

This recipe was inspired by my Aunt Virgie Lee. She recently served Coconut Meringue Pie and Chocolate Creme Pie, and she gave me a slice of each. I thought, hmmm, I could put these together. So with the help of Grace Parisi (Food and Wine) and Emeril Lagasse (Food Network) (and three or four other recipes), I came up with a custard that could be adapted to both the chocolate pie and the coconut meringue pie.

1 – 9” baked pie shell (see note)
3/4 c sugar
1/3 c flour
Pinch of salt
1 pint half and half
4 large eggs, separated
1 t vanilla
1 c sweetened shredded coconut, toasted (see note)
2 oz bitter-sweet chocolate baking chips
2 t butter
1/8 t cream of tartar
1/4 c sugar

1. In a saucepan, whisk together the 3/4 c sugar, flour, and salt. Whisk in the half and half until smooth. Cook over medium heat, whisking until the mixture is the thickness of sour cream, about eight minutes.

2. In a bowl, whisk the egg yolks, then whisk 1/2 c of the hot mixture into the egg yolks. Whisk the egg mixture back into the saucepan and cook over medium heat, whisking constantly until thickened, about two minutes. Stir in the vanilla.

3. Pour two-thirds of the hot custard into a medium mixing bowl.

4. In the saucepan, stir in the bitter-sweet chocolate baking pieces and the butter. Scrape into a small bowl. Press plastic wrap directly on the top of the custard. Refrigerate until chilled.

5. In the mixing bowl, stir in the coconut. Press plastic wrap directly on the top of the custard. Refrigerate until chilled.

6. Spread chocolate custard over the bottom of the pie shell. Spread the coconut custard over the top of the chocolate custard, being careful not to mix up the layers. Chill the pie.

7. Preheat the oven to 350ºF. In a large stainless steel bowl, beat the egg whites with the cream of tartar at medium speed until frothy. Increase the speed to high and beat until firm peaks form. Add the remaining 1/4 c sugar, 1 T at a time, and beat until glossy. Bake for seven minutes, or just until the meringue is golden.

Note: For a beautiful pie crust, pre-heat the oven to 350ºF. To make a dense pie crust, capable of standing up to custard, roll out the pie dough one inch larger all around than a glass 9” pie plate. Ease the dough into the pan. Fold the edge of the dough underneath itself, then flute or pinch the edge to make a rim. Chill the dough for fifteen minutes. Carefully press a sheet of aluminum foil into the rolled out dough, and pour pie weights (or a pound of dried beans) into the foil. Bake for 30 minutes (you may need to reduce the heat, if the crust is browning too much). Carefully remove the foil and weights, and return the crust to the oven for another 7 – 10 minutes. Remove from the oven, and cool completely before filling the pie.

Note: To toast the shredded coconut, preheat the oven to 350ºF, and spread the coconut evenly in the bottom of a 9" x 13" cake pan. Toast the coconut for two minutes. Remove it from the oven and turn it with a pancake turner. Return the coconut to the oven for one minute, then remove the pan from the oven and turn the coconut. Repeat the toasting and turning until the coconut is as brown as you like it. The coconut burns very easily, so never keep it in the hot oven for more than a minute.

Wilted Lettuce

Serves 4 (sides)

1 large head leaf lettuce (see note)
1/8 lb thinly sliced pancetta
3 spring onions, chopped
6 cherry tomatoes, rinsed and halved -or- 1 medium tomato chopped
2 or 3 cloves garlic, chopped
1 T olive oil
2 T vinegar (see note)
parmesan cheese, for grating
black pepper

Note: You can use a leaf lettuce mix, including escarole. Stay away from iceberg. You'll need 6 - 8 c chopped lettuce. You can use just about any kind of vinegar. I mix together white and balsamic.

Rinse the lettuce in cold water, then dry it in a salad spinner. Coarsely chop the leaves, and set aside.

Lay out the sliced pancetta, in a large cold skillet (with a cover), and fry on medium heat until the pancetta begins to curl and lightly brown. Turn it, and fry until lightly crisp. Take the skillet off the heat, and remove the pancetta. Coarsely chop it.

Add the olive oil, onions, and garlic to the skillet, and return it to the stove. Fry for about a minute over medium heat. Add the tomatoes, and fry for another minute.

Pack all of the lettuce into the skillet, then pour the vinegar over the top. Cover the skillet, turn the heat to very low, and wilt the lettuce for five minutes.

Remove the cover, and stir the lettuce, tomatoes, and onions to lightly mix them. Plate the wilted lettuce. Sprinkle with the chopped pancetta. Pour the pan liquor over the salad, if you wish. Grate some parmesan cheese over the lettuce, and add a grind of black pepper. Serve immediately.

Spinach Colcannon

Inspired by a recipe from Spiral Path Farm in Pennsylvania.

Ron and I have half a share in a CSA farm in Pennsylvania. The following recipe is adapted from their recipe.

1 lb (or more) sausage
2 medium vidalia onions, chopped
5 cloves garlic, minced
2 bunches spinach, rinsed and coarsely chopped
1 t salt
6 medium potatoes, 1/2" dice, skins on
4 T olive oil, divided
1/2 t salt
1/2 t pepper
1/2 t dried oregano
1 pint half and half
1/2 lb cheddar cheese, grated

In a large skillet (with a cover), brown the sausage over medium heat. Add the onions and cook until the onions are soft and are beginning to carmelize. Add the garlic and fry for another minute or so. Add all the spinach to the sausage, cover the skillet, and turn off the heat. Let the spinach wilt a few minutes, then sprinkle the mixture with 1 t salt. Cover the skillet and set aside.

Heat the oven to 450ºF. Place the diced potatoes in a large plastic food bag. Drizzle with 2 T olive oil. Seal the bag and completely coat the potato pieces with oil. Spread the potatoes in a single layer on a large, rimmed cookie sheet. If desired, sprinkle the potatoes with salt, pepper, and herbs. Place the potatoes in the oven and roast for 15 minutes. Remove the potatoes from the oven, and turn them with a metal spatula. Return to the oven and continue roast for another 10 - 15 minutes.

Remove the potatoes from the oven, and scrape them into a large bowl. Mash them and add the half and half, salt, pepper (to taste), and oregano to make mashed potatoes.

Heat the oven to 350ºF. Grease a 9" x 13" baking pan. Adjust the seasoning of the sausage and spinach mixture, and layer it in the bottom of the baking pan. Spoon the mashed potatoes on top of the spinach. Sprinkle the cheese over the potatoes. Bake for 30 minutes.

Fish Tacos ☺

Serves 2 or 3

A tip of the hat to Ortega® as the inspiration for this Fish Tacos recipe. I substituted tuna for white fleshed fish, and lime juice for lemon juice in the original recipe. I also added chipotle pepper, and I left out the 1/4 c cilantro in the mayonnaise mixture, because I didn't have any.

Filling

1/2 c sour cream (non-fat is okay)
1/2 c mayonnaise (low-fat is okay)
2 chipotle peppers en adobo, finely chopped (about 2T)
1 package taco seasoning mix, divided
3/4 lb tuna steaks, cut into 1/4" x 1" pieces
2 T vegetable oil
2 T lime juice
8 corn tortillas, warmed

Toppings - If you are in a hurry, make use of the salad bar at the supermarket. You can even cheat with store-bought guacamole.

chopped tomatoes
chopped scallions
chopped cabbage or curtido
guacamole (1 avocado, 1/4 t salt, juice of one small lime)
sour cream

Mix sour cream, mayonnaise, chipotle, and 1/2 spice mix in a small serving bowl.

Mix together tuna, vegetable oil, lemon juice, and remaining spice mix. Let stand for a few minutes. Fry the tuna mixture in a medium high skillet, turning it at least once. The tuna cooks very quickly, two to three minutes on each side. As soon as the tuna is done (it will have turned a whitish color), place the fish in a serving dish.

Fill warmed tortillas with tuna and a tablespoon of the mayonnaise mixture. Top with chopped cabbage, tomatoes and scallions, guacamole, and sour cream.

Potato Salad

4 servings

2 medium red potatoes, 1/2-inch cubed
3 stalks celery, finely chopped
1/2 bunch green onions, washed, trimmed, and thinly sliced
1 small dill pickle, finely chopped
6 large pitted olives, sliced
2 cloves garlic, minced
2 T olive oil
2 T vinegar
2 t prepared country mustard
1/2 t salt
1/2 t ground black pepper
1/2 c parsley, chopped

Scrub the potatoes and remove any blemishes. Cube the potatoes, cover them with cold water in a small sauce pot, and bring the potatoes to a boil over medium-high heat. Lower the heat to a lazy boil, cover the pot and cook the potatoes for 9 - 10 minutes. Do not cook them any longer!

While the potatoes are cooking, chop the vegetables, and place all of them, except the parsley, in a large bowl. When the potatoes are cooked, drain them in a colander and let them cool for five minutes or so, then add them to the vegetables in the bowl.

Drizzle the olive oil over the potatoes and vegetables and mix very lightly. Mix together the mustard and the vinegar. Pour over the potatoes and mix very lightly. Carefully, fold in the chopped parsley. Cover, and refrigerate the salad a couple of hours before serving.

Jerk Chicken

This recipe is adapted from one that was published on FoodJamaica.net.

2 bunches green onions
4 T soy sauce
1 T Salt (to taste)
2 limes, zested and juiced
1 t dried thyme, or 2 T fresh thyme
1/4 c allspice berries, ground
4 - 6 scotch bonnets or habañeros
1 - 2 inches ginger, cut into chunks
4-6 cloves of garlic
1/4 c brown sugar
1/2 t cinnamon
1/4 t nutmeg

Mix all of the ingredients together in a blender, and pulse, then blend until smooth.

Rub the paste between the chicken skin and the flesh, as well as the chicken cavity. Smoke over an indirect fire with wood chips for an hour, and finish barbecuing over a slow fire until the chicken is done.

Fried Mashed Plantains

Serves 2

2 ripe plantains
4 T butter
2 - 3 cloves garlic, minced
1/8 t cayenne pepper
salt and pepper, to taste

Cut off the ends of the plantains. Steam the plantains for 30 minutes (or until the plantain's skin splits). Peel the steamed plantains and mash with a fork.

Melt the butter in a large (iron) skillet over low-medium heat. Add the garlic to the butter and fry for 30 seconds or so. Add the mashed plantains to the skillet, and stir them with a spoon or spatula to coat them with the butter. Sprinkle the plantains with the salt (start with 1/4 t), pepper, and cayenne pepper.

Every couple of minutes or so, turn the plantains with a spatula or wooden spoon. Break up the plantains into small pieces as they brown. Continue frying for about 15 minutes until the plantains are well browned.

Taste, and adjust salt and pepper. Serve immediately.

Spicy Black Bean Burgers ☺

Serves 7 (14 burgers)

Notes: You can substitute 2 c cooked brown rice for the bread crumbs. To make the Spicy Black Bean Burgers spicer, you can substitute a large jalapeno pepper for the green chilies. If you like green olives, chop up about about a half cup of olives and add them. You can also vary the seasonings: e.g. substitute cajun seasoning for the chili powder and cumin. I basically season these with what tickles my nose as I'm making them.

1 lb dried black beans
8 c water for soaking the beans
8 c water for cooking the beans
1 medium onion
8 oz sliced mushrooms
2 small can chopped green chilies
2 c dried bread crumbs
2 t hot sauce
1/2 t cayenne pepper
2 T chili powder
2 t cumin powder
2 t oregano
1 t coarsely ground black pepper
1 t kosher salt

Soak the black beans in 8 c water overnight. Drain the beans and cover with 8 c water. Cover and bring to a boil. Turn the heat to low and cook for at least an hour, until the beans are cooked, but still a little firm. Drain the beans, reserving the liquid for soup.

Rinse the beans and place them in a large mixing bowl. Wash your hands thoroughly, and mash the beans with your hands. Finely chop the onion and the mushrooms (you can use a food processor). Add the onions, mushrooms, and remaining ingredients to the beans. Use your hands to blend the mixture together.

Heat a tablespoon of oil or butter in a griddle or skillet over medium heat. Make 1/2 c patties out of the bean mixture and fry about 8 minutes on each side. You can also bake (at 400ºF for 20 minutes) or grill the burgers. The uncooked burgers freeze well. You can cook the burgers directly from the freezer.

Spaghetti and Meatballs

For the sauce:

2 T olive oil
1 large onion, thinly sliced
4 large cloves garlic, crushed
1 large green pepper, chopped
1 large carrot, pared and thinly sliced
2 stalks celery, chopped
1/2 lb mushrooms, sliced
1 large can tomatoes, pureed or crushed
2 14-oz cans diced tomatoes
1 t salt (or to taste)
1/2 t ground pepper (or to taste)
1 or 2 chilis, crushed
2 t dried basil
2 t dried oregano

Heat the oil over low-medium heat in a large soup pot. Saute the onions and garlic for three or four minutes, then add the green pepper, carrot, and celery. Cook, uncovered, until the vegetables soften and cook down. Stir occasionally to prevent the vegetables from scorching. The onions will caramelize a bit during the cooking.

Add the mushrooms to the vegetables, and cook for an additional three or four minutes. Add additional olive oil if the vegetables are sticking to the bottom of the pot.

Add the pureed and diced tomatoes and the spices. Heat to boiling, then adjust the heat so that the sauce simmers gently, but maintains the simmer. Cover and continue to cook on simmer while you prepare the meatballs.

For the meatballs

1 lb lean ground turkey or beef
1 egg
1/2 c milk
1/2 c bread crumbs
1/2 t salt
1/2 t ground pepper
1/4 t grated nutmeg
2 T olive oil for frying

Break up the ground meat in a large bowl. In a small bowl, soften the bread crumbs and milk. Pour the bread mixture over the meat. Break the egg over the meat and bread, and sprinkle the salt, pepper, and nutmeg over the mixture. With your hands, thoroughly mix the meat, bread crumbs, and egg together.

Break off tablespoonfuls of the meat mixture, and form into meatballs, and place on a plate prior to frying them. Heat the olive oil in a heavy skillet over medium heat and fry the meatballs for a couple of minutes, then turn them and fry an additional minute or two. Add the browned meatballs to the tomato sauce.

Continue to simmer the sauce over very low heat for another couple of hours, stirring it occasionally. Serve over spaghetti or other favorite pasta.

Chicken Paprika

1 large cooked chicken
4 T paprika
3 T cooking oil
2 onions sliced
2 green peppers, chopped
1/2 lb sliced mushrooms
4 cloves garlic, crushed
2 c chicken broth
salt and pepper
2 c sour cream
2 T cornstarch

Remove the chicken meat from the skin, bones, and carcass. (Save the skin and bones to make stock.) Cut the chicken into bite-size pieces.

In a dutch oven, heat the oil over medium heat. Add the paprika and fry for a minute. Add the onions, peppers, mushrooms, and garlic. Fry for five minutes or so until the vegetables are soft. Stir occasionally.

Add the chicken and chicken broth. Cover the pot, and simmer for at least an hour, stirring occasionally.

In a small bowl, mix the cornstarch with some of the cooking liquid. Slowly stir into the pot, and cook until the liquid is thickened. Remove the pot from the heat. Slowly stir in the sour cream. Serve over noodles or rice.

Braised Root Vegetables and More

You can adapt this just about anyway you want

2 T olive oil
2 med turnips, julienned
1 med potato, julienned
2 parsnips, peeled and thinly sliced
2 carrots, peeled and thinly sliced
2 stalks celery, trimmed and thinly sliced
1 onion, chopped
2 - 4 cloves garlic, minced
salt to taste
pepper to taste
1/4 c liquid (stock, water, juice, wine)

Prepare the vegetables, and heat a covered dutch oven or soup pot over low-medium heat. When the dutch oven is heated, add the oil, and immediately start throwing vegetables in the pot. Stir the vegetables with a metal spatula to coat them. Salt and pepper the vegetables to taste (1/4 - 1/2 t salt, and 1/2 t pepper to begin with) and let them cook for about 10 minutes, stirring occasionally. Add 1/4 c liquid to the pot and cover the pot with a tight-fitting lid. Turn the heat to low, and continue braising for 10 minutes.

Rodkaal – Danish Braised Red Cabbage

Serves 6 – Note: best made at least one day before serving. This recipe come from a Moscow, Idaho childhood friend, Karen Barr.

1 medium head of red cabbage (about 2 lbs)
4 T butter cut into pieces
1 T sugar
1 t salt
1/3 c water
1/3 c white wine vinegar
1/4 c red or black currant jelly
2 T grated apple

Wash the cabbage, remove tough outer leaves and cut the head from pole to pole. Cut out the core and slice thinly to make roughly 9 Cups shredded cabbage.

Preheat oven to 325 degrees F. Combine butter, sugar, salt, water and vinegar in a cast iron Dutch oven or 4 – 5 qt enameled iron casserole. On the stove top, melt the butter mixture and add shredded cabbage, tossing with a wooden spoon. Bring to a boil, cover with a lid, and place the pot in the oven to braise for 2 hours.

About 10 minutes before the cabbage is finished, stir in the currant jelly and grated apple, then pop back in the oven to complete cooking.

The “piquant” taste will improve if by resting the cooked cabbage in the fridge overnight – I add a another Tablespoon of currant jelly, then reheat on top of the stove to serve hot as a side dish for pork, goose, or turkey.

Aunt Virgie Lee's Swedish Kringle

My Aunt Virgie Lee made this dessert for me on a visit. With desserts like this one, she always keeps me coming back!

Crust:

1-1/4 c flour
1/2 c butter
4 T cold water

Preheat oven to 400°F.

Cut butter into the flour. Add the water. Form into a dough, and press into the bottom of a jelly roll pan.

Filling:

1 c water
1/2 c butter
1 c flour
3 eggs
1 t vanilla

In a saucepan, boil the water and the butter. Remove from eat and add the flour all at once, stirring until combined. Add each egg, one at a time, beating until the egg is incorporated. Stir in vanilla.

Spread the filling over the crust. Bake for 20 minutes. Reduce the heat to 375°F, and bake for another 25 minutes.

Frosting:

2 c powdered sugar
pinch of salt
2 T softened butter
1 t vanilla
2 T evaporated milk

Beat together the sugar, salt, and butter. Stir in the vanilla. Beat in the milk. Frost the kringle while it is still slightly warm. Cut the kringle into bars.

Note: For a chocolate frosting, add 2 T cocoa to the powdered sugar and salt before beating in the butter.

Stuffed Peppers

2 - 4 servings

1 c brown rice
1/2 c red lentils
3 c chicken broth (or water)
4 poblano peppers (or medium green or red peppers)
1 T chili powder
1-1/2 c cooked, chopped meat (e.g. leftovers)
2 large cloves garlic, minced
1 can diced tomatoes (or 1-1/2 lb ripe tomatoes, chopped)
1 small can corn
1 can black beans
4 oz grated cheese (Mexican blend, cheddar, Swiss, whatever)

Bring the chicken broth to a boil in a covered saucepan. Add the brown rice, cover, and cook on low heat for 30 minutes.

While the rice is cooking, broil or roast the peppers on all sides over direct heat until the skin begins to blister and blacken. Put the roasted peppers in a paper bag, and close the bag tightly.

After the rice has cooked for 30 minutes, add the rinsed red lentils to the rice, cover, and continue cooking on low for 15 - 20 minutes. Toward the end of the cooking time, check to see that the rice is not boiling dry, and that the rice and lentils are tender. You may need to add a little water to the pot. When the rice and lentils are cooked, and the liquid is absorbed, set the pot off the heat, and keep the pot covered.

Peel the peppers. Carefully, cut out the top, and remove the seeds and membranes, and discard them. Set the peeled peppers aside.

Mix together the rice and lentil mixture, the chili powder, the chopped meat, and the minced garlic. If necessary, add salt to taste. Stuff the peppers with the filling.

Lightly grease a baking dish. Drain the diced tomatoes and place them in the bottom of the dish. Drain the black beans and pour over the tomatoes. Drain the corn and pour over the other vegetables. Arrange the stuffed peppers on top of the vegetables. Spoon the rest of the filling mixture around the peppers. Top with the grated cheese. Bake at 350º for 30 minutes, until the peppers are tender, and the vegetables are hot.

Note: I've never tried this with fresh tomatoes. I'm guessing, though that you should cook them down a bit to cook off some of their liquid.

Crispy Potatoes

4 medium Bliss or Yukon potatoes
2 T olive oil
1/2 green or red pepper, cut into strips
2 cloves garlic, minced
salt
pepper
1/2 c shredded cheese (you decide which one)

Set the oven to 450ºF. Place a large cast iron skillet in the oven to heat.

Rinse the potatoes. With a paring knife, remove the eyes from the potatoes, and cut them into 3/4" cubes. Place the potatoes in a small bowl, and cover with rinse with cold water. Drain the potatoes in a colander.

Put the drained potatoes back in the bowl, and toss with the olive oil. Remove the skillet from the oven, and spread the potatoes in the skillet. Sprinkle the potatoes with salt and pepper to taste. Bake the potatoes for 30 minutes, turning them every 10 minutes.

Stir in the pepper strips and the minced garlic. Bake for another 10 minutes. Remove from the oven, and sprinkle on the cheese. Bake for another 5 minutes, and turn off the oven. Let them sit for fifteen minutes or so before serving.

Bread Salad

1/2 Baguette (or other sturdy high-gluten bread) broken into 1-1/2" cubes (about 4 - 5 c bread cubes)
2 lb ripe tomatoes
4 medium cloves garlic, minced
olive oil
1 Japanese eggplant
1 medium green pepper
1/2 bunch green onions
juice of 1 lime
oregano
salt
pepper
1/2 bunch basil

Place the bread cubes in a large bowl. Peel the tomatoes (see note below). Remove the hard core, then scoop out the seeds, pulp, and liquid into a bowl and set aside. Chop the tomato flesh, and add to the bread.

In a large skillet, heat 2-3 T olive oil over medium-high heat until it shimmers, then add the tomato seeds and pulp and half of the minced garlic. Stir the mixture constantly until most of the liquid is boiled off, the the pulp is thickened. Remove from the heat and pour on top of the bread mixture.

Heat the oven to 400°F. Trim the end of the eggplant, and split lengthwise. Put on a rack over a cookie sheet and bake until softened (about 20 - 25 minutes). While the eggplant is baking, chop the green pepper and the green onions, and add to the bread mixture. Season to taste the bread mixture with salt, pepper, and oregano.

Remove the eggplant from the oven. Peel and chop it. Heat 2 T olive oil on medium heat in the skillet. Add the eggplant and the remainder of the minced garlic. Cook until the mixture is soft, then mash it. Season the eggplant to taste with salt and pepper. Add the eggplant to the bread mixture.

Refrigerate the salad until it is cold. You can make the salad a few hours before serving. Just before serving, chiffonade the basil, and toss the salad.

Note: To peel ripe tomatoes, fill a large bowl with very cold water and set aside. Boil two inches of water in a large pot on the burner's high setting. Add several tomatoes to the boiling water and boil for 30 seconds. With a skimmer or strainer, remove the tomatoes immediately to the bowl of cold water. Repeat until you have blanched all of the tomatoes. If your tomatoes are ripe, the skins should come off easily.

Peach Cobbler

Fruit

2 large peaches, peeled, pitted, and sliced
juice of 1 small lime
1/4 t almond extract
2 T butter, melted
3 T brown sugar
1/2 t cinnamon

Cake

1/4 c butter
1/3 c granulated sugar
1 egg
1 t vanilla extract
1 c flour
1 t baking powder
1/4 t salt
1/3 c milk

Melt 2 T butter in an 8 x 8 baking dish. Preheat the oven to 325ºF. Sprinkle the brown sugar over the melted butter. Toss the peach slices with the lime juice and almond extract, then arrange the peaches on the brown sugar.

Cream together the 1/4 c butter and granulated sugar. Whisk in the egg.

Sift together the flour, baking powder, and salt. Combine half of the flour mixture with the creamed mixture. Then add half of the milk and mix until smooth. Repeat adding the remaining flour and milk.

Pour the cake batter over the peaches. Bake for 35 minutes. Serve with ice cream, whipped cream, or cream.

Bread Pudding

1 baguette (10 oz)
2 T butter, melted
1/3 c raisins
3 eggs
1 pt half and half
1 c milk
1/3 c sugar
2 t vanilla extract
2 T apricot jam or orange marmalade
cinnamon
2 T Kahlua

Butter an 8-inch glass square baking dish.

Slice the baguette into 3/4-inch slices. You won't need the whole loaf, but cut about 20 slices. Place the slices on a broiler rack, and toast them on both sides under the broiler until browned. Break each slice into four or five pieces and put the toasted pieces in a large bowl. You should have about 2 cups of toast pieces. Drizzle the butter over the toast pieces and stir to coat. Place the toast pieces in the baking dish. Scrape any melted butter over the pieces. Sprinkle the raisins over the toast pieces.

Preheat the oven to 350ºF. In a saucepan, bring a quart of water to a boil. While the water is heating, mix the eggs, half and half, milk, sugar, vanilla, and jam until fully combined. Pour over the toast pieces. With the back of a spoon, push the toast pieces into the liquid so that the toast absorbs the custard mixture. Sprinkle the top of the pudding with cinnamon.

Place the baking dish in the center of a 9-inch x 13-inch cake pan. Pour the boiling water into the cake pan. Carefully, place the pudding and its water bath in the preheated oven and bake 35 - 40 minutes. The pudding is done when a knife stuck in the middle of the pudding comes out clean (rather than coated with pudding). Do not overcook!

Remove the pudding's baking dish from the water bath. Spread the Kahlua over the top of the bread pudding. Refrigerate it until serving. The pudding can be served cold, at room temperature, or slightly warm.

Pork Country Ribs

2 lb country pork ribs
1/2 t salt
1/2 t ground pepper
1 T olive oil
1/4 c ketchup
1/2 t liquid smoke
1 T fish sauce
2 T brown sugar
2 T cider vinegar
1 large clove garlic, minced
1 t oregano
1/8 t Thai chili spice or cayenne pepper

Heat the oven to 225ºF. Heat the olive oil in a Dutch oven over medium temperature. Use 1/2 of the salt and pepper to season one side the ribs. When the oil begins to smoke, put ribs, seasoned side down, in the dutch oven. Use the remaining salt and pepper to season the top side of the ribs. Fry the ribs for about five minutes, then turn, and continue to fry for another four to five minutes.

While the ribs are frying, mix all of the remaining ingredients. Remove the ribs from the heat. Brush the top of the ribs with the sauce, and turn the ribs over. Brush the other side of the ribs.

Cover the dutch oven, and bake the ribs for an hour.

Uncover the ribs and pour off and reserve accumulated liquid. Turn the ribs, brush them with the remaining sauce, cover the dutch oven, and continue to bake for another hour.

Remove the ribs from the oven. Add any additional accumulated liquid to the reserved liquid. Cover the dutch oven, and set the ribs aside while preparing the sauce.

Skim the fat from the liquid. In a small skillet, boil the liquid over medium high heat until it is reduced by about half. It will be slightly thickened.

Remove the ribs to a serving dish. Spoon the sauce over the ribs.

Phillip's Rum Punch

I tasted this in the Caribbean, and it reminds me of a boat undersail and a glass of libation in hand.

1 part coconut or white rum
1 part amber or medium rum
3 parts pineapple/orange or tropical juice
1 part sour mix
enough grenadine to give some color
bitters to taste
orange or grapefruit zest (optional)