Appetizers, Condiments, Recipes
French Onion Dip
Makes 2 cups Ingredients 4 teaspoons beef bouillon granules 2 tablespoons onion, minced, toasted 1 teaspoon onion powder ¼ teaspoon freshly ground black pepper ½ teaspoon sugar ½ teaspoon dried...
Entrees, Recipes
Roasted Chicken Thighs With Winter Squash
Credit to Melissa Clark, New York Times Cooking for original recipe. Time: 45 minutes, plus 30 minutes’ marinating Yield: 4 servings INGREDIENTS 1/2 lemon, ends trimmed, halved lengthwise, seeds...
Beverages, Recipes
Sri Lanka Cinnamon Tea
4-5 Sri Lanka Cinnamon sticks, aka Ceylon Cinnamon 6-8 cups water Put cinnamon and water in pan. Turn burner to medium high Steep, do not boil, for 40 minutes This...
Beverages, Recipes
Immunity Shot
Spices are amazingly healthy for us. The following recipe comes from the book, Power Spicing by Rachel Beller, MS, RDN. Makes two 2 oz shots 1/2 cup coconut water 1 tablespoon...
Recipes, Sides, Uncategorized
Roasted Squash with Japanese 7 Spice
2 lb squash, Italian, summer, in 2″ cubes 1 tablespoon olive oil 1/4 teaspoon salt 1 teaspoon Bluegrass soy sauce (or tamari for gluten-free) 1/2 teaspoon Bourbon Smoked Sugar 2 tsp Japanese 7 Spice Instructions Preheat oven to...
Entrees, Recipes, Sides
Noodles with Japanese 7 Spice
4 servings INGREDIENTS 2 tablespoons vegetable oil, divided 4 cups very coarsely chopped green cabbage (from about ¼ medium head) 2 7-ounce packages instant ramen or udon noodles, flavor packets...
Appetizers, Condiments, Recipes
Roasted Chestnuts
Every Murphys Open House Jan fires up the grill and roasts chestnuts over the open fire to gift our community. We still hear the “I’ve never had a roasted chestnut...
Recipes, Salads
Pickled Mushroom Salad
INGREDIENTS 2 pounds mixed mushrooms, (I used shitake, cremini and button) ½cup grapeseed oil 2 teaspoons kosher salt 1 teaspoon coriander seeds 1 teaspoon fennel seeds ½teaspoon black peppercorns 1...
Entrees, Recipes
Kalpudding (Meatloaf with Carmelized Cabbage)
Adapted from New York Times recipe by Sam Sifton. “This is a Swedish version of a dish with roots in the Ottoman Empire, an infidel’s version of Turkish dolmas, made...
Appetizers, Entrees, Recipes
Bulgarian Kyufte (meatballs)
2 lbs minced meat (60% pork, 40% beef) 1 onion, chopped ½ cup bread crumbs – optional 1 -2 tbsp Kiril’s BBQ Rub Add all ingredients together and...
Appetizers, Recipes
Warm Olives with Za’atar
4 tablespoons extra virgin olive oil ¾ pound brine-cured black olives and/or green olives, drained (olives with pits hold up better) 2 heaping tablespoons za’atar. Heat oil in pan over low heat. Add olives...
Recipes, Sides
Zucchini with Za’atar
1 ½ pounds zucchini ¼ cup za’atar 2 tablespoons olive oil Salt and pepper (or sumac if you are on low sodium diet) Parsley, for garnish PREPARATION Heat a...
Appetizers, Recipes
Deviled Eggs Mole Style
This is a fun variation of standard deviled eggs. Ingredients: 8 hard boiled eggs, peeled and cut in half 2 -3 Tablespoons mayonnaise 1 teaspoon Entube Mole (mole paste...
Entrees, Recipes
Easy Mole Chicken
If you do not have a whole day to create traditional mole sauce, this is for you! Ingredients: 6 Tablespoons Mole Blend 6 Tablespoons broth 1/4 cup pumpkin seeds 1/4...