HUNGARIAN INSPIRED TWICE BAKED POTATOES
GARNISH: SOUR CREAM AND CHIVES
BAKE THE POTATOES ONE HOUR ON 350. LET THEM COOL SLIGHTLY. CUT THEM IN HALF AND SCOOP OUT THE MIDDLE.
SAUTE THE ONION IN THE BUTTER FOR 5 MINUTES, ADD THE SPINACH AND MIX THOROUGHLY. ADD THE POTATOES AND THE REST OF THE INGREDIENTS. PUT THE MIX BACK IN THE POTATOES.
BAKE FOR HALF HOUR ON 375. GARNISH WITH THE SOUR CREAM AND CHIVES AND SERVE!
LAMB STUFFED CABBAGE ROLLS WITH HERB TAHINI SAUCE
-1 DICED ONION, 1/4 CUP OLIVE OIL, 1/2 TSP SALT
-LAMB MIX: 1 POUND GROUND LAMB, 1/2 CUP PANCETTA, 1/4 CUP BREAD CRUMBS SOAKED IN 1/4 CUP MILK, 1 TSP SALT, , 1/2 CAYENNE, 1 EGG, 1/2 CUP EACH FRESH PARSLEY AND MINT, 1/2 CUP PARMESAN CHEESE
-HEAD OF CABBAGE (CUT OUT SOME OF THE HEART, PUT IN BOILING WATER AND TAKE THE LEAVES OUT TO COOL AS THEY FALL OFF)
-TAHINI SAUCE: 2 CUPS FRESH PARSLEY, 1/2 TSP SALT & PEPPER, 2 TBS LEMON, 1/3 CUP WATER
OLICE OIL SPRAY AND OLIVE OIL.
GARNISH: FRESH PARSLEY AND SCALLIONS
HEAT OVEN TO 325. THOROUGHLY COMBINE ALL THE LAMB MIXTURE. PUT THE MIX IN THE CENTER OF A CABBAGE LEAF. FOLD IN THE SIDES FIRST AND ROLL THEM UP. PUT THEM IN A GLASS BAKING PAN THAT HAS BEEN GENEROUSLY SPRAYED WITH AN OLIVE OIL SPRAY.
DRIZZLE THE LEAVES WITH OLIVE OIL AND A CUP OF WATER. COVER AND BAKE FOR 45 MINUTES. UNCOVER AND PUT IN THE OVEN FOR ANOTHER 15 MINUTES.
WHILE IT'S COOKING MAKE THE TAHINI SAUCE BY PUTTING ALL OF THOSE INGREDIENTS IN A FOOD PROCESSOR.
DRIZZLE THE LEAVES WITH THE SAUCE, PARSLEY AND SCALLIONS AND ENJOY!~
1 16 OUNCE JAR OF SPAGHETTI SAUCE OR MARINARA
2 CUPS SHREDDED MEXICAN CHEESE
PREHEAT YOUR OVEN TO 325
SAUTE THE GARLIC AND SHALLOTS IN THE BUTTER AND OIL UNTIL SOFT. ABOUT 4 MINUTES. LET COOL. ADD EVERYTHING TOGETHER BUT SAUCE AND CHEESE AND MIX THOROUGHLY.
CUT THE ENDS OFF THE PEPPERS THEN CUT ONE SIDE OF THE PEPPER FROM ONE END TO THE OTHER WITHOUT CUTTING THROUGH TO THE OTHER SIDE.
STUFF THE PEPPERS WITH THE MIX.
PUT A LAYER OF SAUCE ON THE BOTTOM OF A GLASS, SPRAYED PAN, ADD THE PEPPERS, COVER THE REST OF THE SAUCE ON TOP. COVER AND BAKE ONE HOUR.
UNCOVER, ADD THE CHEESE AND COOK ANOTHER 5-10 MINUTES UNTIL ALL OF THE CHEESE MELTS
THESE ARE AMAZING!!!!
MUJADARA (RICE & LENTILS) TOPPED WITH CARAMELIZED ONIONS
ONION MIX: SLICED RED AND WHITE ONION, 1/4 CUP LIGHT OLIVE OIL, 6 CLOVES OF GARLIC SLICED
GARNISH: 1/2 CUP CILANTRO AND PARSLEY, 2 CHOPPED SCALLIONS
PUT 5 CUPS OF WATER IN A PAN, ADD CRUSHED GARLIC, CUMIN, SALT, PEPPER AND BAY LEAVES AND BRING TO A BOIL.
ADD RICE AND COOK FOR 10 MINUTES ON LOW.
ADD LENTILS AND SIMMER FOR ABOUT 20 MINUTES. IF YOU NEED MORE LIQUID, ADD MORE WATER AND A LITTLE OLIVE OIL. ALSO TAKE A TASTE AT THIS POINT AND SEE IF YOU WANT MORE SALT & PEPPER OR EVEN A LITTLE CAYENNE.
IN A SEPARATE PAN, ADD ONION MIX TOGETHER AND COOK ABOUT HALF HOUR.
WHEN RICE MIX DONE, REMOVE BAY LEAVES, TOP WITH CARAMELIZED ONIONS AND FRESH HERB MIX
IT'S FLAVORFUL, NUTRITIOUS AND A GREAT SIDE DISH!
LATKES
I MINCED THE ONION AND PARSLEY IN THE FOOD PROCESSOR AND THEN ADDED EVERYTHING ELSE TO IT SO IT BLENDED THOROUGHLY
I FORMED THE PATTIES AND PUT THEM IN THE FRIDGE FOR A COUPLE HOURS.
I FRIED THEM IN SUNFLOWER OIL UNTIL BROWN AND CRISPY ON BOTH SIDES (ABOUT 3-4 MINUTES PER SIDE)
THEY WERE AWESOME! SERVED WITH TZATZIKI SAUCE, HUMMUS AND FRESH LEMON
FABULOUS FALAFEL
I PUT EVERYTHING IN A FOOD PROCESSOR, ROLLED THE MIX INTO BALLS AND PUT THEM IN THE REFRIGERATOR FOR A COUPLE HOURS.
WE FRIED THEM IN OUR DEEP FRYER IN SMALL BATCHES SO THEY DIDN'T STICK TOGETHER.
WE SERVED THEM WITH HOMEMADE TZATZIKI SAUCE
THEY WERE SOOOOO MOIST AND HAD SO MUCH FLAVOR!
SWEET & SMOKY SCALLOPS
1 TBS BUTTER & LIGHT OLIVE OIL
PAT DRY THE SCALLOPS WITH PAPER TOWELS
MIX ALL THE SEASONINGS
COVER THE SCALLOPS WITH THE SPICE MIX AND SAUTE ON A MEDIUM HI HEAT 3-5 MINUTES PER SIDE.
PORK & ASPARAGUS STIR FRY WITH LIGHT PEANUT SAUCE
1/2 POUND THAI RICE LINGUINE NOODLES
SAUCE: 1/4 CUP SOY SAUCE, 3 TBS CREAMY PEANUT BUTTER, 2 TBS HONEY, 2 TBS LIME JUICE, 2 CUPS CHICKEN STOCK, 1 TBS GRATED GINGER, 2 CLOVES CRUSHED GARLIC, 1/2 TSP BLACK PEPPER
PUT ALL THE INGREDIENTS FOR THE SAUCE IN A SAUCEPAN AND SIMMER THE WHOLE TIME YOU'RE COOKING THE MEAT AND VEGETABLES.
SAUTE THE PURPLE ONION, ASPARAGUS, GINGER & GARLIC IN THE OIL FOR 5 MINUTES. SET ASIDE. IN THE SAME PAN SAUTE THE PORK AND SCALLIONS UNTIL COOKED. ADD THE ASPARAGUS BACK TO THE MIX AND COOK FOR ANOTHER 5 MINUTES.
IN A 3RD POT, COOK THE NOODLES ACCORDING TO THE DIRECTIONS.
I SPRINKLED SOME HUNGARIAN PAPRIKA ON TOP JUST FOR FUN!
MIX EVERYTHING TOGETHER AND ENJOY!
TWICE BAKED SWEET POTATOES
4 SWEET POTATOES, 1 CUP HEAVY CREAM, 2 TBS CHIPOTLE PEPPERS IN ADOBO SAUCE, 2 TBS BUTTER, 2 TBS CREME FRAICE, 1 TSP SALT AND PEPPER, 2 TBS MAPLE SYRUP
GARNISH: MAPLE SYRUP AND FRESH PARSLEY
BAKED THE POTATOES FOR 45 MINUTES IN A 350 DEGREE OVEN. LET COOL (NOT COMPLETELY) CUT IN HALF AND SCOOP OUT THE INSIDES. MASH THE PEPPERS SEPARATELY AND THEN MIX EVERYTHING TOGETHER
FILL THE SHELLS WITH THE MIX AND BAKE FOR ANOTHER HALF HOUR.
GARNISH WITH A DRIZZLE OF MAPLE SYRUP AND PARSLEY
STUFFING WITH SAUSAGE
EXTRA BUTTER
TAKE THE SAUSAGE OUT OF THE CASING, CHOP UP INTO SMALL PIECES AND BROWN IN THE OLIVE OIL.
PUT THE ONION, CELERY, CARROT, GARLIC AND SAGE IN A FOOD PROCESSOR AND CHOP SMALL
ADD VEGGIES, STOCK, BREAD AND SPICES TO THE MIX. THOROUGHLY MIX THEN TURN OFF TO COOL. MIX IN THE EGG.
GREASE YOUR PAN WITH A LITTLE BUTTER. ADD THE STUFFING. PUT HUNKS OF BUTTER ON TOP OF EVERYTHING. BAKE COVERED FOR 20 AND THEN UNCOVERED FOR 10 TO GET SOME CRUNCHY PIECES ON TOP.
IT'S GOT GREAT FLAVOR!
DEVILED EGGS
GARNISH: PAPRIKA
CUT EGGS IN HALF AND SCOOP OUT YOLKS. MIX YOLKS WITH ALL OF THE INGREDIENTS AND PUT MIXTURE IN WHITE PART OF EGG. GARNISH WITH PAPRIKA. EASY!!
CREAMED KALE
EXTRA SALT FOR WATER
BLANCH KALE IN SALTED WATER FOR 7 MINUTES. DRAIN.
SAUTEE GARLIC IN BUTTER UNTIL SOFTENS. ADD EVERYTHING ELSE AND SIMMER FOR 20 MINUTES COVERED.
ENJOY!!!
SOUTHERN SAUSAGE AND BEAN DIP INGREDIENTS: 1 POUND GROUND SAUSAGE (I USED HOT BUT SWEET WOULD ALSO WORK), 1/4 CUP OLIVE OIL, 1 CHOPPED ONIO...
