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 not with lamb and grape leaves but with ground pork and beef cloaked with deeply caramelized cabbage. It is served here with lingonberry preserves cut with vinegar and Worcestershire sauce, and made velvet with butter. The dish goes beautifully with boiled potatoes.” Time: 90 minutes Yield: 4 servings INGREDIENTS Meatloaf: 2 tablespoons plus 1 teaspoon unsalted butter 1 head green cabbage, approximately 3 pounds, cored and shredded 3 tablespoons Cadamom

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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 mix well Leave in the fridge for 30 minutes. Shape in 2 inch oval patties Grill for about 20 minutes using direct and indirect heat. Sear and brown on direct heat for each side then put patties on indirect for remaining time. Notes:  Traditionally breadcrumbs are not used in Burlgarian Kyufte, but I prefer a softer texture so use Panko. You may also cook these in the oven at 375

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Bulgarian Tarator, Cold Cucumber Soup

[vc_row][vc_column][vc_column_text]Tarator is a delicious and healthy cold soup.  It is also so very easy to make especially on hot summer days since no cooking is needed.  This can be served as an appetizer too.   Ingredients: 1 large cucumber, peeled and diced  1 garlic clove, pressed  or diced very finely  1/2 tsp salt, or more to taste  2 Tbsp olive or sunflower oil  1 – 2  Tbsp dill weed  2 cups plain Greek yogurt  2 cups cold water  2 Tbsp chopped walnuts In a large deep bowl combine cucumber, garlic, salt, oil and dill. Add yogurt and stir to combine. Dilute with cold water, mixing well, making sure there are no

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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 and stir gently until warm. Stir in za’atar, transfer to bowl and serve with crusty bread.

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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 charcoal or gas grill; the fire should be medium-low and the rack about 4 inches from the heat.  (Since it was raining, we heated a large skillet to sauté the zucchini.) Cut 1 1/2 pounds zucchini into 1/2-inch-thick slices.  Put into bowl. Stir 1/4 cup za’atar and 2 tablespoons olive oil into the bowl with zucchini.  Toss so zucchini is coated with za’atar and season with salt, pepper and/or sumac.

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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 cup unsalted peanuts 1/4 cup raisins 4 chicken thighs Directions: Toast pumpkin seeds, peanuts and raisins in medium hot skillet for 1 minute.  Watch carefully to not burn. Put in processor and puree. In saucepan warm broth, add mole blend.  Add seed and raisin mixture.  Stir over low heat, adding more broth if needed.  Sauce should be consistency of tomato sauce with lumps from the nuts and raisins. Coat a

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Broccoli and Spinach Salad with Vadouvan Dressing

1 1/2 pounds baby broccoli or broccolini 3/4 cup virgin coconut oil* (or ghee), melted, divided  Fine sea salt 1 medium-size lime, quartered 6 ounces baby spinach 1/2 cup roughly chopped toasted salted cashews 1 cup cilantro leaves 1 to 1 1/2 tablespoons French Vadouvan Curry Preheat oven to 425°. Cut broccoli into 3-in. lengths and halve thick stems lengthwise. Line 2 large, rimmed baking sheets with parchment paper or silicon mat and divide broccoli between them. Heat coconut oil in a small sauce pan on low heat. Drizzle 3 tbsp. coconut oil over each sheet of broccoli and season

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Vadouvan Carrots

  This easy recipe creates a tasty and healthy appetizer. 1 – 2  tbsp French Vadouvan Curry 2 garlic cloves, finely minced 1 c. plain whole-milk Greek yogurt, divided Olive oil Kosher salt and pepper, to taste 1 pound carrots, tops trimmed, scrubbed Chopped cilantro Preheat oven to 425°F. Mix vadouvan, half of garlic, 1/2 cup yogurt, and 3 tablespoons oil in a large bowl until smooth; season with salt and pepper. Add carrots and toss to coat. Roast on a cookie sheet, turning occasionally for 25-30 minutes. Notes: 1.  The more Vadouvan used, the spicier (hot) the carrots are. 2.  Try this

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Vadouvan Lamb Chops

1 tbsp French Vadouvan Curry 4 to 6 lamb chops, about 1 pound 2 tsp kosher salt 2 c. whole fat yogurt, divided 1/4 c. olive oil 4 cloves garlic, sliced 2 4-inch sprigs rosemary 1 c. whole fat yogurt 2 tsp cornstarch Juice of 1 lemon 1. In sealable bag, combine lamb, vadouvan, salt, and 1 cup yogurt. Marinate 2 hours or overnight. Turn large skillet on high heat. 3. While skillet is heating, combine olive oil, garlic, and rosemary in small saucepan and heat on low, 10 minutes. Discard rosemary. 4. In large bowl, combine remaining yogurt and cornstarch. Slowly pour in olive

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Sumac Chicken

Prep Time: 15 mins        Cook Time:  45 mins      Total Time:  1 hr Ingredients 4 small bone-in chicken thighs 2 oranges 1 tbsp sumac 1 tsp salt 1 tsp allspice powder pinch of black pepper 1 red onion quartered 3-4 garlic cloves , pressed 1/4 cup olive oil 6 springs fresh thyme or 1 tsp dried thyme Instructions Preheat oven to 375 F. In a bowl combine olive oil, spices,  juice from 1 orange, garlic cloves and thyme. Stir to combine. Marinate chicken in bowl for 10 – 20 minutes. Slice the second orange into rounds.

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Creamy Peppercorn Sauce for Steak

Classic peppercorn sauce perfect on ribeye steak. 1/3 cup brandy  3/4 cup  beef broth , low sodium  1/2 cup  heavy thickened cream 2 – 3 tsp coarsely crushed whole black peppercorns or brined  green peppercorns, drained Option- Add sauteed mushroom to sauce at end. Directions: Sear steaks in heavy skillet, place on oven-proof plate, cover and keep in warm oven (200 degrees) while making the sauce. Add brandy or cognac into the same skillet and let it simmer rapidly, scraping the bottom of the pan, until it has mostly reduced about 2 minutes. Add broth, bring to simmer and let it simmer rapidly for

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Avocado and Green Peppercorn Soup

Coriander, cumin sauteed with onion make a rich, earthy base for this avocado soup. Prep Time:  45 min.    Serves: 6 Ingredients: 1 medium onion, cut in medium dice 2 garlic cloves, minced 1 tablespoon ground coriander 1 teaspoon ground cumin 1 teaspoon annatto powder 1⁄4 cup olive oil 4 large ripe avocados, peeled, pitted, and coarsely chopped 2 1⁄2 quarts low-fat chicken broth Optional:  1⁄3 cup green peppercorns in brine, drained (recipe to brine your own) salt and pepper, to taste garnish with cilantro leaf,  queso fresca or cheddar cheese, lime DIRECTIONS: In a large saucepan, cook the onion, garlic, and spices in the olive oil over moderate heat for 10 minutes, stirring

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Brined Green Peppercorns

6 stalks rinsed, fresh green peppercorns, or 1/2 cup dried green peppercorns 3 tsp. kosher salt 1/4 cup white wine vinegar 1⁄3  cup fresh lemon juice 1⁄8 tsp. ground turmeric Pack peppercorn stalks in a sterilized glass jar. (Or, reconstitute dried green peppercorns in 2 cups boiling water mixed with 4 tsp. kosher salt until tender, about 30 minutes, and drain.) Boil white wine vinegar or fresh lemon juice and 1⁄2 cup water in a 2-qt. saucepan. Stir in remaining salt and turmeric until dissolved; let cool slightly and pour over peppercorns, leaving about 1⁄2” space at the top of the jar. Place lid loosely on

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Saucy Corn Cobbettes

Ingredients: 1 corn on cob for each person Hank’s Herb Infused Hot Sauce – Buffalo wing flavor for those who love heat Merquen Infused Maple Syrup – the heat and smokiness of Merquen pepper blend  are magnified by the caramel tones of the maple syrup. Salt & Pepper to taste   This is such an easy appetizer or side dish.  Cut cobs into 1 – 2 “ rounds.   I use a large, strong knife with a hammer.  Place the knife on the cob, use hammer to split the section apart.  Boil, steam, grill or oven roast corn cobs.  I

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Sri Lanka Kale and Coconut Salad

1 medium red onion chopped 1 to 2 jalapeno peppers seeded and chopped (See note) 12 ounces kale stems removed and leaves chopped in tiny pieces (See Note) 1/4 teaspoon ground cumin 1/2 cup shredded coconut unsweetened (See note) 1 to 2 tablespoons lime juice salt and pepper to taste Heat a large, deep, non-stick skillet. Add the onions and peppers, and cook, stirring often, until onions soften. Add water by the tablespoon if needed to prevent sticking. Add the kale and a splash (about 1/4 cup) of water, along with the cumin and pepper. Cover and cook 4 –

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Sri Lanka Fish Curry

1 lb tuna (or other mild, dense fish), chopped into 3″ cubes 1 onion chopped 3 cloves garlic 1 tomato chopped 1 1/2 cup coconut milk 1 Cinnamon Stick Ceylon (3″) 1 tsp Chili Powder 1 tsp Turmeric 1/2 tsp salt 1 tsp Mohara’s Sri Lanka Curry Blend   Directions In pot mix fish with all spices.  In Sri Lanka this would be done with hands and the mixture would be thoroughly massaged.  Add onions, tomato, cinnamon and 1 cup of coconut milk.  Heat to boil, turn down to simmer for about 20 minutes.  Add 1/2 coconut milk.  Simmer until

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Sri Lanka Chicken Curry

INGREDIENTS 2 – 3 tbsp coconut oil ½ large onion yellow or red 4 garlic cloves minced or crushed in mortar and pestle 1 inch piece of ginger minced crushed in mortar and pestle 6 – 7 curry leaves or 2 bay leaves or 3 Makrut Lime Leaves 2 ½ tbsp roasted Mohara’s Sri Lankan Curry Blend 1 large ceylon cinnamon stick ½ tsp salt plus more to taste 2 tsp turmeric 1 tsp cayenne pepper – less if you like it less spicy 1 tbsp  paprika 2 lbs chicken, whole chicken cut into sections OR any bone-in chicken thigh or leg pieces (large thigh pieces should be cut in half) 2 – 3 serrano peppers, cut length-wise with or without seeds or jalapeno peppers for less

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West African Jollof Rice

[distance1][one_fourth] Serves: 3-4 people [/one_fourth][one_fourth] Prep Time: 30 min [/one_fourth][one_fourth] Difficulty: Intermediate [/one_fourth][one_fourth] Cooking: 7 hours[/one_fourth][distance1] [distance1] Servings: 4 to 6 Ingredients 2 cups long grain rice 1/4 cup olive oil 1/2 tablespoon butter 1 onion, sliced 1 celery, diced 1 green pepper, diced (remove the seeds & membrain) 2 -3 garlic cloves 1 cup chicken breast, diced not cooked preferably 1/2 inch piece ginger, peeled and grated or 2 tsp ginger powder 1 tablespoon ground paprika (Smoked, Spanish, Hungarian – your favorite) 1 – 2 tsp cayenne, add more if you want it hotter (I wait until I add rice to taste for

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Zahtar Grilled Chicken

1/4 cup olive oil 2 tablespoons zahtar 2 tablespoons lemon juice 1 teaspoon lemon zest 1 teaspoon minced garlic 1/4 teaspoon salt 1/4 teaspoon pepper 4 chicken thighs (6 to 8 oz. each) 1 lemon, cut into 4 wedges 8 green onions Preparation 1Whisk together oil, zaatar, lemon juice, zest, garlic, salt, and pepper in a large bowl. Add chicken and turn to coat. 2Heat grill to medium (350° to 450°). Grill chicken, skin side down, until browned, 5 to 8 minutes; watch for flare-ups and move chicken to a cooler spot if needed. Turn chicken and grill until cooked

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