Pressure Cooker Split Pea Soup

A delicious recipe for a vegetarian split pea soup made in a pressure cooker. Simple, quick, and effective. Just how I like it. Enjoy!

Pressure Cooker Split Pea Soup

Yield: 6-8 servings
Ingredients

• 1 lb split peas, soaked and rinsed
• 1 medium onion, diced
• 1 celery, diced
• OR 1 tablespoon dried celery leaf
• 1 tablespoon oil
• 2 bay leaves
• 1 teaspoon salt
• 6 cups water

Cooking Directions

1. Add everything to the pressure cooker. Mix well.
2. Close and lock the lid.
3. Cook on high pressure for 5 minutes.
4. Let cool via the natural release method off the burner.
5. Open the pressure cooker, remove the bay leaves, mix, and serve.

Pressure Cooker Carnitas

Delicious carnitas made so quickly and easily in a pressure cooker. It takes almost as long to cut up the pork into cubes as it does to cook it in the pressure cooker. I don't think I'll ever go back to slow cooking again. Just amazing. Enjoy!

Pressure Cooker Carnitas

Yield: 12-16 servings
Ingredients

• 1 4-5 lbs. pork shoulder, trimmed of excess fat (outside only), cut into 1-1.5 inch "cubes"
• 1 medium onion, diced
• 2 tablespoons garlic powder
• 1 tablespoon salt
• 1 teaspoon chili powder
• 1.5 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 1.5 cups water

Cooking Directions

1. Combine dry ingredients.
2. Heat stove top pressure cooker over medium high heat. Brown meat on most sides, if possible.
3. Add spices and mix.
4. Add onions and mix.
5. Add water and mix. Add the bone (from the pork shoulder) and push to the bottom.
6. Cook at medium to medium high pressure for 45 minutes.
7. Release pressure via the quick release method.
8. If you want it crispy, continue below. Otherwise, serve immediately.
9. Remove pork. Uncover and cook one hour to reduce cooking liquid.
10. Set oven to broil.
11. Transfer pork and cooking liquid to large baking sheet.
12. Pull apart larger pieces with two forks, and then press pork into roughly uniform thickness.
13. Place under broiler for 2-5 minutes until browned. Use a large, flat spatula to flip the pork and brown again for 2-5 minutes more.

Banana Blossom Stir Fry

A meal my wife made up on the fly (winged it, as she likes to say). Once you've gone through the long, long, long processing of the banana blossom, it's pretty easy. That info you can find here.

The banana blossom gives an almost coconut-like taste to the dish. It's texture is reminiscent of green onions, perhaps. Not hard, slightly crunchy. Plus, it's just fun to try a new ingredient! Enjoy!

Banana Blossom Stir Fry

Yield: 4 servings
Ingredients

• 1 banana blossom, prepared
• 2 tablespoons canola oil
• 1 onion, chopped
• 1 carrot, peeled and chopped
• 1/4 teaspoon turmeric
• 2 eggs
• 4 garlic cloves, minced
• 1 cup cooked rice, dry

Cooking Directions

1. Boil the prepped banana blossom for a minute. Drain.
2. Heat the canola oil, stir fry the onion and carrot, then the banana blossom a few minutes later. Add turmeric.
3. Add the cooked rice until heated through. Add whatever sauces and seasonings you like. Set entire mixture aside.
4. Scramble the eggs, add the garlic, then add the rice mixture back to the pan. Stir well and enjoy.

Stuffed Roast Pork Loin

This one's a little tricky and takes a little time, yet the roast that emerges is savory with a not-too-sweet stuffing. It's huge and well worth it. It also works extremely well without the stuffing. The brine is just that delicious. Enjoy!

Stuffed Roast Pork Loin

Yield: 8-10 servings
Ingredients

• 2 quarts pork brine
• 2.5 pound pork loin roast
• 1/2 cup fennel, cut into 1 1/2 by 1/2 inch pieces
• canola oil
• 1 teaspoon garlic, minced
• 1 tablespoon onion, chopped
• 1 cup fig and balsamic jam
• 1/4 cup stock
• 1/4 teaspoon dried thyme
• kosher salt and fresh black pepper
Pork Brine
• 1/4 cup honey
• 12 bay leaves
• 3 tablespoons rosemary
• 1/4 teaspoon dried thyme
• 1 teaspoon dried parsley
• 1/2 cup garlic cloves, crushed, skin on
• 2 tablespoons black peppercorns
• 1 cup kosher salt
• 8 cups water
Fig and Balsamic Jam
• 0.8 pounds figs, preferably Black Mission or Kadota, stems removed and coarsely chopped
• 1/2 cup sugar
• 1/4 cup balsamic vinegar
• 1/2 teaspoon black peppercorns, tied in a sachet
• lemon juice

Cooking Directions

Pork Brine
1. Combine all ingredients in a large pot and bring to a boil. Boil for 1 minute, stirring to dissolve salt. Remove from heat and cool completely, then chill before using.
Fig and Balsamic Jam
2. Combine figs, sugar, balsamic vinegar, and sachet in a large saucepan. Bring to a simmer over medium-high heat, then lower to maintain a gentle simmer. Cook, stirring to break up large chunks of fig, until the jam reaches 215 F to 220 F. Remove from heat and remove the sachet. Add lemon juice to taste. Let cool to room temperature.
Pork Roast
3. Pour the brine into a large container and add the pork. Refrigerate for 10 hours but no longer.
4. Remove pork and rinse. Pat dry or let air dry. Discard brine.
5. With a long knife, make a horizontal lengthwise cut all the way through the center of the loin. Work from both ends. Then make a vertical cut to form a cross.
6. Set a rack over a baking sheet and line with paper towels.
7. Heat a small amount of canola oil in a medium pan over medium heat, cook fennel for 2-3 minutes until just tender. Add garlic and shallot and cook for 1 minute. Stir in the jam until warm, then add stock, thyme, and salt and pepper to taste. Stir until combined. Transfer to a bowl and let it cool completely.
8. Preheat the oven to 350 F. Put a roasting rack in a roasting pan and put it in the oven.
9. Meanwhile, use your fingers to widen the cavity in the meat. Stuff the pork loin from both ends all the way to the center. Tie the loin with kitchen twine.
10. Season the loin with salt and pepper all over. Heat some more canola oil in a large pan over medium-high heat until smoking. Brown the loin on all sides, 2-3 minutes per side.
11. Transfer the pork to the roasting pan and roast for 30-40 minutes, or until the pork is 135 F to 140 F. Remove from the oven and let it rest in a warm spot for 30 minutes.
12. Remove the string and cut into 1/4 inch slices. Plate and sprinkle with coarse salt.

Red wine braised short ribs

This is such a powerful yet simple dish. The braising really tenderizes and brings out the flavor of the short ribs, like it does to so many other delicious dishes (e.g. Osso Buco). Serve this on its own, with potatoes, polenta, or, as pictured, risotto. Enjoy!

Red wine braised short ribs

Yield: 1 piece per serving
Ingredients

• 3 pounds boneless beef short ribs
• seasoned flour
• 4 tablespoons olive oil
• 2 onions, diced
• 4 carrots, diced
• 2 celery ribs, diced
• 8 garlic cloves, minced
• 1 cup red wine
• 1 14 oz. can plum tomatoes, broken up
• 2 cups chicken stock
• 1 tablespoon fresh oregano, chopped
• 2 teaspoons dried herbs de Provence
• salt and pepper

Cooking Directions

1. Preheat the oven to 400 F.
2. Coat the shortribs with seasoned flour and brown in the oil.
3. Remove from the pan and add the onion, celery, mushrooms, garlic, and carrots.
4. Sauté another 5 minutes, add the wine, and reduce by half.
5. Add the tomatoes, stock, and herbs. Cover and braise covered in the oven for 1 hour at 400 degrees then reduce the heat to 350 F, uncover, and continue cooking for another hour or until tender.
6. Season with salt and pepper to taste.

Roast asparagus salad with baked goat cheese

This is a wonderful, fresh, and flavorful salad. Rich but not too rich. The asparagus gets tender, the dressing is outstanding, and the goat cheese is crispy yet smooth. Serve it as a starter or just as a light meal. Enjoy!

Roast asparagus salad with baked goat cheese

Yield: 4 servings
Ingredients

• 1/4 cup olive oil
• 1/4 cup shallot, minced
• 2 tablespoons balsamic vinegar
• 1 teaspoon Dijon mustard
• 4 cups frisee
• salt and pepper
• 2 pounds asparagus
• olive oil
• kosher salt
• black pepper
• 1 cup flour
• 1 egg, beaten
• 1 cup milk
• 2 cups panko breadcrumbs
• 4 slices goat cheese (3/4 inch slices)

Cooking Directions

1. Place the shallot and olive oil in a skillet and cook for 2 minutes over medium heat.
2. Add the vinegar, mustard, salt, pepper, and stir well to incorporate. Set aside and cool to room temperature.
3. Preheat the oven to 375 F.
4. Break off the tough ends of the asparagus, and, if they're thick, peel them.
5. Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle liberally with salt and pepper.
6. Roast the asparagus until tender but still crisp.
7. Meanwhile, put the flour in one bowl, mix the egg and milk in one bowl, and put he breadcrumbs in one bowl.
8. Dip the cheese slices into the flour, then the egg-milk wash, and then into the breadcrumbs, alternating your hands.
9. Refrigerate until ready to use.
10. When ready to use, turn the oven broiler to low. Place the goat cheese discs onto an oiled pan and place under the broiler on high. Broil until brown.
11. Toss the frisee in the dressing until well-coated, then season with salt and pepper.
12. Plate, and top each salad with a goat cheese disk and asparagus spears. Finish with extra salt and pepper.

Stuffed Peppers

Stuffed peppers are incredibly easy, yet seem fancy and nostalgic at the same time. Of course you can have the filling be whatever you like, but the following recipe works pretty well. Some versions include and slightly watered-down ketchup that is poured over the filled peppers before adding the cheese on top, though we found that wasn't necessary and made it a little too sweet. Just keep the basic method for blanching the peppers the same, and you can go to town on whatever filling you want. Enjoy!

Stuffed Peppers

Yield: 4 servings
Ingredients

• 4 bell peppers, tops removed, cored and seeded
• 1/2 cup rice
• 1 1/2 tablespoons olive oil
• 1 onion, minced
• 12 ounces ground meat
• 3 garlic cloves, minced
• 1 14.5 ounce can diced tomatoes, drained
• 5 ounces (about 1 1/4 cups) cheese, shredded
• 2 tablespoons fresh parsley, chopped
• salt and pepper

Cooking Directions

1. Boil 4 quarts of water with 1 tablespoon salt in a large pot. Cook peppers until they begin to soften, about 3 minutes. Remove and drain peppers with a slotted spoon or tongs.
2. Add the rice to the pot and cook until tender, about 13 minutes. Drain rice and transfer to a large bowl.
3. Heat the oil in a large skillet over medium-high heat. Add the onion, stirring occasionally, until it begins to brown, about 5 minutes. Add the ground meat, breaking it into small pieces until no longer pink, about 4 minutes. Stir in the garlic and cook for 30 seconds. Transfer to the bowl with the rice.
4. Add the tomatoes, 1 cup of cheese, the parsley, and salt and pepper to taste.
5. Heat the oven to 350 F with the rack in the middle.
6. In a 9-inch square baking dish, place the peppers cut side up. Divide the filling evenly among the peppers. Sprinkle the rest of the cheese on top.
7. Bake until the cheese in browned and the filling is heated through, 25 to 30 minutes. Serve immediately.

Baked Sprouted Falafel

This falafel is extremely easy. All you need is a food processor to make the falafel dough and you're all set. Even better, they're baked and still get a crispy crust on the outside. Enjoy with your favorite sauces, hummus, whatnot. The only thing you really have to prep for in the sprouting, but that super easy. Make them bigger ro smaller too. Experiment and go crazy. I'd like to see one giant falafel. Enjoy!

The Easiest Gluten-free Sprouted Baked Falafel

Yield: 6-8 servings
Ingredients

• 1 cup dried chickpeas
• 1 garlic clove, chopped
• 1/2 onion, quartered
• 1 teaspoon cumin
• 1/2 teaspoon cayenne pepper
• 1/2 cup fresh parsley
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1/2 tablespoon lemon juice
• 2 tablespoons olive oil

Base Frittata Recipe

This is merely a base recipe for a frittata. You can put pretty much anything you want in a frittata, as long as you cook certain things beforehand. Some vegetables definitely need to be cooked before going in the oven, along with any meat you might use.

As you can see, we topped ours with avocado. Yep, delicious. Enjoy!

Base Frittata Recipe

Yield: 6-8 servings
Ingredients

• 12 eggs
• 3 tablespoons water
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 teaspoon herbs
• 1 onion, chopped
• 1/2 lb vegetables
• 2 teaspoons oil

Cooking Directions

1. Adjust oven rack to upper-middle position.
2. Whisk eggs, water, the salt, the pepper, and herbs in medium bowl until well combined. Set eggs aside.
3. Heat oil in 12-inch oven-safe skillet over medium heat until shimmering. Add onion and cook until it softens slightly. Add vegetables and cook until beginning to brown.
4. Turn on broiler.
5. Add egg mixture to skillet and cook, using spatula to stir and scrape bottom of skillet, until large curds form but eggs are still very wet, about 2 minutes. Shake skillet to distribute eggs evenly; cook without stirring for 30 seconds to let bottom set.
6. Put skillet under broiler and broil until frittata has risen and surface is puffed and spotty brown, 3 to 5 minutes.
7. When cut into with a knife, eggs should be slightly wet and runny. Remove skillet from oven and let stand 5 minutes to finish cooking.
8. Using spatula, loosen frittata from skillet and slide onto cutting board. Cut into wedges and serve.

Homemade Tamales

Did you know that the singular form of tamales is tamal? Now you'll never order a tamale again. You're welcome.

Homemade Tamales

Yield: 48-60 tamales
Ingredients

• 1/8 cup chili powder
• 1 teaspoon kosher salt
• 1 tablespoon paprika
• 1/2 tablespoon garlic powder
• 1/2 tablespoon onion powder
• 1 teaspoon cayenne pepper
• 1 teaspoon black pepper
• 1/2 teaspoon cumin
• 2 lbs cooked meat
• 4 to 5 dozen dried corn husks
• 2 lbs masa (yellow cornmeal)
• 1 1/2 tablespoons kosher salt
• 1 tablespoon baking powder
• 7 1/2 oz (about 1 cup) lard
• 3 to 4 cups liquid

Cooking Directions

For the meat:
1. In a small bowl, combine the chili powder, kosher salt, paprika, smoked paprika, garlic powder, onion powder, cayenne pepper, black pepper and cumin.
2. Mix onto whatever cooked meat filling you already have.


For the wrappers:
3. Place the husks in a large bowl or container and submerge completely in hot water. Soak the husks until they are soft and pliable, at least 45 minutes and up to 2 hours.


For the dough:
4. Place the cornmeal, salt, and baking powder into a large mixing bowl and combine. Add the lard and, using your hands, knead together until the lard is well incorporated into the dry mixture. Gradually add enough of the reserved liquid, 3 to 4 cups, to create a dough that is like thick mashed potatoes. The dough should be moist but not wet. Cover the bowl with a damp towel and set aside until ready to use.


To assemble the tamales:
5. Remove a corn husks from the water and pat dry to remove excess water. Working in batches of 6, lay the husks on a towel and spread about 2 tablespoons of the dough in an even layer across the wide end of the husk to within 1/2-inch of the edges. Spoon about 1 tablespoon of the meat mixture in a line down the center of the dough. Roll the husk so the dough surrounds the meat, then fold the bottom under to finish creating the tamale. Repeat until all husks, dough, and filling are used. Optionally, tie the tamales, around the center, individually or in groups of 3, with kitchen twine.


To cook the tamales:
6. Stand the tamales upright on their folded ends, tightly packed together on a steamer in a large pot. Add enough water so the liquid comes almost to the bottom of the tamales. Try not to pour the broth directly into the tops of the tamales. Cover, place over high heat and bring to a boil. Remove the lid, reduce the heat to low to maintain a low simmer, and cook until the dough is firm and pulls away easily from the husk, 1 to 1 1/2 hours.
7. Serve the tamales warm. For a 'wet' hot tamale, serve with additional simmering liquid. Store leftover tamales tightly wrapped in plastic wrap in the freezer. To reheat, remove the plastic wrap and steam until heated through.
8. Leftover masa can be stored in the freezer as well.

Based on Alton Brown's recipe.

Chili with Beer

Some might call this boilermaker chili. Some might call it tailgate chili. Those two names conjure up different meanings for me, especially concerning their list of ingredients, so I simply named this chili with beer.

Like all tomato sauces, this is better as leftovers, though still incredible the day of. The longer it simmers, the better it'll be too. Enjoy!

Chili with Beer

Yield: 8 servings
Ingredients

• 1.5 pounds ground meat (can be anything with or without sausage)
• 1/2 pound dried beans, soaked overnight, sprouted if desired
• 1 28 oz can diced tomatoes with juice
• 1/2 6 oz can tomato paste
• 1 onion, chopped
• 2 celery stalks, sliced
• 1 carrot, sliced
• 1 green bell pepper, seeded and chopped
• 1 red bell pepper, seeded and chopped
• 2 small cubes of beef bouillon
• 1/2 cup beer
• 2 tablespoons chili powder
• 1.5 teaspoons Worcestershire sauce
• 1.5 teaspoons garlic, minced
• 1.5 teaspoons dried oregano
• 1 teaspoon cumin
• 1 teaspoon hot sauce
• 1/2 teaspoon dried basil
• 1/2 teaspoon black pepper
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon paprika
• 1/4 teaspoon salt

Cooking Directions

1. Heat a large pot over medium-high heat. Cook and crumble the ground meat into the hot pan until evenly browned. Drain off fat.
2. Stir in the soaked beans, diced tomatoes, and tomato paste.
3. Stir in the onion, celery, green and red bell peppers, bouillon, and beer.
4. Stir in chili powder, Worcestershire sauce, garlic, oregano, cumin, hot sauce, basil, black pepper, cayenne, paprika, and salt.
5. Stir together, then cover and simmer over low heat for at least 2 hours, stirring occasionally.
6. After 2 hours, taste and adjust salt, pepper, and chili powder as desired. The longer it cooks, the better it'll taste. It'll also get better when refrigerated like most tomato sauce-based dishes.

Chicken Liver Pate

The onion could be doubled, increasing the deliciousness. Otherwise, keep as is.

Chicken Liver Pate

Ingredients

• 1 lb chicken livers, cleaned
• 1/2-1 stick cold, unsalted butter, cut into pieces
• 1 onion, chopped
• 4 garlic cloves, minced
• 2 tablespoons capers
• 2 bay leaves
• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 cup whiskey, cognac, or brandy

Cooking Directions

1. In a large pan, melt 1/2 stick of the butter over medium-high heat. Add the onions and cook, stirring, until soft, about 3 minutes. Add the garlic and cook for about 30 seconds. Add the chicken livers, 1 tablespoon of capers, the bay leaves, thyme, salt, and pepper, and cook, stirring, until the livers are browned on the outside and still slightly pink on the inside, about 5 minutes.
2. Add the whiskey and cook until most of the liquid is evaporated and the livers are cooked but still tender.
3. Remove from the heat and let cool slightly. Take out the bay leaves.
4. In a food processor, puree the liver mixture. If desired, add the remaining butter in pieces and blend. Add the other 1 tablespoon of capers. Adjust the seasoning to taste.
5. Pack the pate into a bowl. Cover with plastic and refrigerate until firm, at least 6 hours.

Osso Buco with Beef

Osso Buco is a classic Italian dish that usually uses veal shanks. We wanted to see if we could create the same flavors but with a less expensive meat. Blade steaks were used because they're comparatively inexpensive and are a tough cut. Tough cuts like veal shanks and blade steaks are perfect for braising, which is exactly how osso buco is cooked. By the end, the meat became tender and fell apart easily and soaked up much of the flavor of the braising liquid. It was extremely easy, and I would make it again as-is any time. Enjoy!

Osso Buco with Beef

Yield: 4 servings
Ingredients

• 1.5 pounds blade steak
• 2 tablespoons canola oil
• 1 onion, chopped
• 2 carrots, peeled and chopped
• 6 garlic cloves, crushed and diced
• 15 oz can diced tomatoes
• 1/2 cup dry white wine
• 1 cup broth
• 1 bay leaf
• 1/2 teaspoon dried thyme
• salt and pepper to taste

Cooking Directions

1. Trim and season the blade steaks with salt and pepper.
2. Preheat oven to 300 F.
3. Heat skillet or dutch oven on medium-high heat. Add 1 tablespoon of oil.
4. Drop the steaks in pan and sear it thoroughly, using a pair of tongs to turn it. When a nice brown crust has developed on all sides of the meat, remove it from the pan to a bowl.
5. Pour in most of the wine and scrape the pan to remove the browned bits. Remove to the bowl with the steaks.
6. Add the carrots and onions and cook for 5 minutes or so, or until the onion is slightly translucent. Add the garlic and after 30 seconds, add the rest of the wine and scrape the pan again.
7. Add the remaining ingredients and mix. Add the steaks and juice from the bowl. The liquid should cover 3/4 of the steaks.
8. Cover and put in oven at 300 F.
9. After 40 minutes, flip the steaks and cook uncovered for another 40 minutes.
10. Replace cover, reduce heat to 250 F, and cook for 1 hour.
11. Serve with polenta, rice, or risotto. Serve with gremolata if desired.

Homemade Mushroom Stuffing

If you ever wanted to make your own stuffing (or dressing) instead of buying that boxed stuff, this is as easy as it gets. Enjoy!

Homemade Mushroom Stuffing

Yield: 10 servings
Ingredients

• 4 tablespoons butter
• 1 onion, chopped
• 3 celery stalks, sliced
• 1/2 pound mushrooms, sliced
• 1/2 teaspoon kosher salt
• 1 teaspoon dried thyme
• 10 cups dried breads cubes (1 inch)
• 1 cup water or broth
• 1 teaspoon dried parsley

Cooking Directions

1. Melt butter in a large pan. Saute onions and celery on medium heat until onions are translucent.
2. Add mushrooms, salt, and thyme for 5 minutes.
3. Turn off heat. Add bread cubes and gently stir them into the mushroom mixture.
4. Slowly pour water or broth over the bread cubes folding everything carefully so the bread cubes do not break apart too much.
5. Preheat oven to 350 degrees F.
6. Scoop stuffing into a medium casserole dish and bake uncovered for 40 minutes or until nice and toasty on top.

Turkey Croquettes

What do you do with those turkey leftovers? Make croquettes, of course!

Simple and nice and crispy, you'll enjoy the texture and much as the taste. They reheat well in a toaster oven as well. Enjoy!

Turkey Croquettes

Yield: 20-22 croquettes
Ingredients

• 1 tablespoon unsalted butter
• 1 medium onion, minced
• course salt and freshly ground pepper
• 1 teaspoon dried thyme
• 2 cups finely chopped cooked turkey
• 1/8 cup milk
• 1 cup mashed potatoes
• 1/4 cup all-purpose flour
• 1 egg, beaten
• 1 1/2 cups bread crumbs
• canola oil

Cooking Directions

1. Melt butter in a large skillet over medium-high heat. Add onion, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Cook for 3 minutes. Stir in thyme, and cook for 1 minute. Stir in turkey, then milk, and cook until liquid evaporates, about 30 seconds. Transfer to a large bowl, and let cool for 10-15 minutes.
2. Add potatoes, flour, and egg to turkey, and season with 1/4 teaspoon salt and 1/4 teaspoon pepper.
3. Form 2 tablespoons turkey mixture into balls and drop into a shallow bowl of breadcrumbs, turn to coat, and pat into 2-inch disks. Arrange in a single layer on a baking sheet, and refrigerate for 10 minutes.
4. Heat a very shallow layer (sheen) of oil in a skillet over medium heat. Working in batches, cook croquettes in a single layer until golden brown, about 2 minutes per side. Transfer to paper towels to drain. Pat tops with more paper towels.

Modified from Martha Stewart.

Spanakopita (Spinach Pie)

Spanakopita (Spinach Pie)

Yield: 1 big pan of pie
Ingredients

• 3 tablespoons olive oil
• 1 large onion, chopped
• 1 bunch green onions, chopped
• 2 cloves garlic, minced
• 2 pounds spinach, rinse and chopped
• 1/2 cup fresh parsley, chopped
• 2 eggs, beaten
• 1/2 cup ricotta
• 1 cup feta, crumbled
• 8 sheets phyllo dough
• olive oil for brushing

Cooking Directions

1. Preheat oven to 350 degrees F. Lightly oil a 9x9 inch square baking pan.
2. Heat 3 tablespoons olive oil in a large skillet over medium heat. Saute onion, green onions and garlic, until soft and lightly browned. Stir in spinach and parsley, and continue to saute until spinach is limp, about 2 minutes. Remove from heat and set aside to cool completely. This is very important!
3. Squeeze spinach of excess moisture. This is very important too!
4. In a medium bowl, mix together eggs, ricotta, and feta. Stir in spinach mixture. Lay 1 sheet of phyllo dough in prepared baking pan, and brush lightly with olive oil. Lay another sheet of phyllo dough on top, brush with olive oil, and repeat process with two more sheets of phyllo. The sheets will overlap the pan. Spread spinach and cheese mixture into pan and fold overhanging dough over filling. Brush with oil, then layer remaining 4 sheets of phyllo dough, brushing each with oil. Tuck overhanging dough into pan to seal filling.
5. Bake in preheated oven for 30 to 40 minutes, until golden brown. Cut into squares and serve while hot.

Roasted Chicken on a Bed of Roots Vegetables

A larger chicken can be used. Just adjust the cooking time. Also, various other root vegetables would be perfect. More delicate vegetables can be added later in the cooking time as well. In addition, I would suggest cutting the oil and butter down if you prefer less oily vegetables. Enjoy!

Roasted Chicken on a Bed of Roots Vegetables

5 stars

Yield: 4 servings
Ingredients

• 1 4 to 4.5 lb whole chicken
• kosher salt and freshly ground black pepper
• 6 garlic cloves, smashed and peeled
• 6 thyme sprigs
• 2 large leeks
• 3 tennis-ball-sized rutabagas
• 2 tennis-ball-sized turnips
• 4 medium carrots, peeled and cut in half
• 1 small onion, cut into quarters
• 8 golf-ball-sized red potatoes
• 1/3 cup canola oil
• 4 tablespoons unsalted butter, room temp

Cooking Directions

1. Let chicken stand at room temperature for 1.5-2 hours.
2. Remove innards. Generously season cavity with salt and pepper, add 3 cloves of garlic and 5 sprigs of thyme and massage the inside. Truss the chicken.
3. Cut off the dark green leaves from the top of the leeks. Trim off and discard any darkened outer layers. Cut the leeks and rinse well.
4. Cut off both ends of the rutabagas, then cut off the skin. Cut into 3/4 inch wedges. Repeat with the turnips.
5. Combine all the vegetables and remaining garlic and thyme in a large bowl. Toss with 1/4 cup canola oil and season with salt and pepper. Spread the vegetables in a large cast iron or roasting pan.
6. Preheat oven to 475 degrees.
7. Rub the remaining oil all over the chicken. Season generously with salt and pepper.
8. Make a nest in the center of the vegetables and rest the chicken in it.
9. Cut the butter into 4 or 5 pieces and place over the chicken breast.
10. Put the pan into the oven and roast for 25 minutes. Reduce the heat to 400 and roast for another 45 minutes or until the thighs and under the breast are 160 degrees and the juice runs clear. Add 5 more minutes if needed.
11. Transfer the chicken to a carving board and let rest for 20 minutes.
12. Just before serving, reheat the vegetables over medium heat on the stove, turning an glazing them in the juices.
13. Cut the chicken into serving pieces, arrange over the vegetables, and serve.

Baked Chicken Souvlaki

Have a hankerin' for chicken souvlaki but no grill? Or is it winter and too damn cold out for such nonsense?

Then hurry on up and get your baked souvlaki on! Easier than the grill and just as good! Serve with some warm, soft pita bread and maybe a tzatziki sauce. Enjoy!

Baked Chicken Souvlaki

Yield: 6-8 servings
Ingredients

• 2 lbs chicken breasts, cut into chunks
• 3 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 teaspoons dried oregano
• 1 onion, cuty into quarters
• 1 bell peppers, cut into large pieces

Cooking Directions

1. Place all ingredients into a zip lock bag. Shake to coat evenly. Allow to marinate for at least 2 hours.
2. Dump contents into a baking dish, spreading evenly.
3. Bake at 350 F for 45-60 minutes, until the chicken begins to turn golden brown.

Couscous Tabbouleh

Traditionally, tabbouleh is made with bulgur, a "cereal food made from the groats of several different wheat species, most often from durum wheat." Sounds so dry and boring. So jazz up your tabbouleh with a happy helping of couscous instead. It'll feel lighter and most likely will soak up the flavors better.

Serve on a bed of lettuce or next to a beautiful piece of moussaka. Enjoy!

Couscous Tabbouleh

Yield: 5 servings
Ingredients

• 1 1/4 cup dry couscous
• 1/2 cup boiling water
• 6 tablespoons olive oil
• 1/3 cup lemon juice
• 1 tomato, diced
• 1/2 onion, chopped
• 4 tablespoons fresh parsley
• salt and pepper

Cooking Directions

1. Mix boiling water with dry couscous.
2. Add olive oil and lemon juice. Stir well.
3. Cover and let sit for 5 minutes.
4. Fluff with a fork. Add diced tomato, chopped onion, and fresh parsley. Add Salt and pepper to taste.
5. Toss lightly. Refrigerate for 15 minutes.
6. Fluff with a fork and serve.

Vegetarian Moussaka with Sweet Potatoes

A vegetarian version of our original Moussaka. Instead of meat, we chose portobello for its meaty qualities. Plus, how can you not love portobello and eggplant together in one dish? This one also includes a layer of sweet potatoes on the bottom that really goes nicely with the cinnamon and nutmeg spices used throughout the dish.

Moussaka

Yield: 8-12 servings
Ingredients

• 3 eggplants, peeled and cut into half-inch slices
• 1 sweet potato, cut into 1/4 inch slices
• salt
• 1/4 cup olive oil
• 1 tablespoon butter
• 1 pound portobello mushrooms, cut into 1/2 inch pieces
• salt, to taste
• black pepper, to taste
• 2 onions, chopped
• 1 clove garlic, minced
• 1/4 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/2 teaspoon Italian herbs
• 2 tablespoons dried parsley
• 1 8-ounce can tomato sauce
• 1/2 cup red wine
• 1 egg, beaten
• 4 cups milk
• 1/2 cup butter
• 6 tablespoons flour
• salt, to taste
• white pepper, to taste
• 1.5-3 cups parmesan, grated
• 1/4 teaspoon nutmeg

Cooking Directions

1. Lay the slices of eggplant on paper towels, sprinkle lightly with salt, and set aside for 30 minutes to draw out the moisture. Then in a skillet over high heat, heat the olive oil. Quickly fry the eggplant until browned. Set aside on paper towels to drain.
2. In a large skillet over medium heat, melt the butter and add the portobello, salt and pepper to taste, onions, and garlic. After the mushrooms have lost some of their liquid, sprinkle in the cinnamon, nutmeg, herbs and parsley. Pour in the tomato sauce and wine, and mix well. Simmer for 20 minutes. Allow to cool, and then stir in beaten egg.
3. To make the bechamel sauce, begin by heating the milk to about boiling. Melt the butter in a large skillet over medium heat. Whisk in flour until smooth. Remove from heat and gradually pour in the hot milk, whisking constantly until it thickens. Season with salt, and white pepper.
4. Arrange a layer of sweet potato as shingles, then a layer of eggplant in a greased 9x13 inch baking dish. Cover eggplant with all of the portobello mixture. Cover with remaining eggplant. Pour the bechamel sauce over the top, and sprinkle with the nutmeg.
5. Bake for 1 hour at 350 degrees F (175 degrees C).