This is Jamie’s mom’s recipe; Pat made it and brushed it on chicken while we were there for dinner, and it was absolutely delicious!
- 2 Tbsp brown sugar
- 1 Tbsp paprika
- 1 tsp salt
- 1 tsp dry mustard (like Keen’s)
- ¼ tsp chili powder
- 1/8 tsp cayenne pepper
- 2 Tbsp Worcestershire Sauce
- ¼ cup vinegar
- 1 cup tomato juice
- ¼ cup ketchup
- ½ cup water
- 1 onion, finely chopped
Mix all ingredients in a saucepan. Bring to a boil and simmer about 15 minutes, or until slightly thickened.
Aunt Weezie is an amazing cook, and undaunted by hoards of hungry guests. She told me that this recipe is from Canada’s “Chatelaine Magazine”, back in the 70’s.
- ½ cup butter, divided
- ½ pound mushrooms, thinly sliced (approximately 2 ½ cups)
- ½ cup coarsely chopped onion
- 1 1/3 cups pearl barley
- 5 cups hot chicken broth, divided
Preheat oven to 350F.
In 2 Tablespoons butter, sauté the mushrooms until they are tender, 4 – 5 minutes. Lift out the mushrooms with a slotted spoon, and set aside.
In same skillet, heat remaining butter; and sauté the onion until it’s golden, about 5 minutes.
Add barley to onions in pan, and cook over low heat, stirring frequently, until barley is golden brown, another 5 minutes..
Remove from heat; stir in mushrooms, and 2 cups of hot broth.
Turn mixture into a 2-quart casserole, and bake, covered, about 30 minutes.
Stir in 2 more cups hot broth, cover, and bake another 30 minutes or until barley is tender.
Finally, stir in remaining cup of broth, and bake 20 minutes longer.
Serve hot as a “side”.
Elie Krieger’s recipe
- 2 teaspoons canola oil
- 1/2 small red onion, diced (1 cup)
- 1 red bell pepper, seeded and diced
- 1 cup drained, rinsed canned black beans, preferably low-sodium
- 1/4 teaspoon chili flakes
- Salt and freshly ground black pepper
- 8 eggs
- 1/3 cup (about 1 1/2-ounce) shredded pepper Jack cheese
- Cooking spray
- 4 (10-inch) whole-wheat tortillas (burrito-size)
- 1/4 cup reduced-fat sour cream
- 1/4 cup salsa
- 1 large tomato, seeded and diced
- 1 small avocado, cubed
- Hot sauce
Heat the canola oil in a large nonstick skillet over a medium-high heat. Cook the onions and peppers until onions are softened and peppers are slightly charred, about 8 minutes. Add black beans and red pepper flakes and cook until warmed through, another 3 minutes. Season with salt and pepper and transfer to a dish.
Whisk the eggs then stir in the cheese. Spray the skillet with cooking spray, and reheat the skillet over a medium heat. Reduce heat to low and add eggs, scrambling until cooked through, about 3 minutes.
Spread each tortilla with 1 tablespoon each sour cream and salsa, then layer with black bean mixture, scrambled eggs, diced tomato and avocado. Season, to taste, with hot sauce.
Roll up burrito-style and serve.
Adapted from recipe by “vegangela”.
- 1 Tbsp vegetable oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 Tbsp fresh ginger root, grated
- 2 Tbsp tomato paste (from a tube)
- 2 Tbsp curry powder (we like Lahlah’s Madras)
- 1/2 tsp hot pepper flakes
- 4 cups broth (chicken or vegetable)
- 1 can coconut milk
- 1 400g can diced tomatoes
- 1 1/2 cups dry red lentils
- 2 or three handfuls of sliced or chopped kale or spinach
- salt and pepper, to taste
- Garnish: chopped cilantro, plain Greek yogurt
- In a large pot, heat the oil over medium heat and saute the onion, garlic, and ginger until onion is translucent.
- Add the tomato paste, curry powder, and red pepper flakes and cook for another minute, stirring constantly.
- Add the broth, coconut milk, diced tomatoes, and lentils. Cover and bring to a boil, the lower heat and simmer for 20-30 minutes, until the lentils are very tender.
- Season to taste with salt and pepper.
- Add the greens and cook for another minute, if desired.
- Serve with garnishes.
Sauté in a Dutch oven or large pot, until softened:
- 1/2 a small onion, finely minced
- 1large celery stalk, finely minced
- 1 medium size carrot, peeled and grated
- 1tsp garlic paste, or one finely minced garlic clove
- 1 28oz tin of diced tomatoes with Italian herbs, include juice*
- 1 14.5 oz tin of diced tomatoes, include juice
With a hand blender, purée the soup. Alternatively, dump the sautéed vegetables into a blender, and add half of the tomatoes. Purée until smooth, then pour into the soup pot. Add the second half of the tomatoes to the blender, purée until smooth, and add to pot. And put back on heat. Add:
- 3/4 cup cream (any fat content that you prefer)
Stir and heat through. Add salt and black pepper, to taste.
If desired, top with any of the following:
- Sour cream dollop
- Plain Greek yogurt dollop
- Fresh basil, chopped or chiffonaded
- Home made croutons
- A sprinkle of shredded sharp cheddar cheese
* you can use plain diced tomatoes and just add some Italian seasoning, or fresh basil and oregano.
We use this to marinate vegetables for grilled veggie and soft goat cheese sandwiches on ciabatta buns; we marinate and grill red peppers, red onions, eggplant, zucchini, portobello mushroom caps, and anything else that strikes our fancy, topped off with fresh baby greens.
- 1 tsp garlic paste (prepared, or make your own by mashing a garlic clove with salt)
- 1/2 cup red wine vinegar
- 1 shallot, minced
- 1 tsp Dijon mustard
- salt, to taste
- freshly ground black pepper, to taste
- 1 cup extra virgin olive oil
- In a jar, shake together all of the ingredients EXCEPT for the olive oil.
- Add olive oil to the jar, and shake well.
- Taste, and adjust seasonings.
OPTIONAL (and recommended):
Add 1/3 cup minced fresh herbs, of choice (such as flatleaf parsley, basil, thyme)