Extra Schmaltz!

These are truly a labor of love, but the payoff is delicious (also, they freeze well). You could make these with any meat (ie shredded chicken) or even just potatoes or cheese. This uses hot water pastry crust, which rolls out like a dream and holds up well to chunky fillings. The dough I used for these is slightly different than my previous version , so I will post the full recipe. The yellow pepper paste (ají amarillo) I used adds a very nice medium spicy flavor to the filling. I found it at Sun Foods, and it is probably available at most Latino markets. Makes 50 6" empanadas Beef Filling 2-3 lb beef chuck roast 4 medium red potatoes 1/2 c. frozen peas 6 green onions 1c + 2 c. beef bullion 2 packets unflavored gelatine 1/4 c. chopped parsley 1/4 c. aji yellow pepper paste (optional) OR 2 Tbsp. tomato paste + 3 Tbsp. hot water + 1/2 tsp. cayenne 2 Tbsp. white vinegar 2 Tbsp. salt 1 Tbsp. sugar 2 tsp. black pepper Optional additions: Hard boiled egg sl

This is an essential element in Moroccan cuisine, especially during the festive month of Ramadan, when it is used to break the daily fast, following dates and perhaps milk. This is a hearty tomato-based soup with considerable versatility, depending on the ingredients that you have on hand and the flavors that you prefer. Ingredients: - olive oil - 1-2 onions, diced - parsley and cilantro, a handful of each, minced (these can be stored in the freezer to keep them on hand) - celery, if on hand, about one stalk diced - tomatoes (I like to use at least 28 oz. canned crushed tomatoes for convenience. If you prefer to use fresh tomatoes, then remove the skins first, and then dice them. To remove skins, I would drop tomatoes in boiling water for about a minute, until the skins start separating by themselves.) - red pepper, black pepper, salt, ginger, cinnamon (optional: saffron, cumin, turmeric, ras al-hanut Moroccan spice mix) - chicken, beef, or lamb (optional -

Ingredients: 1 head cauliflower (2 lb), cut into florets 2 Tb olive oil 1/4 tsp whole cumin seed salt red pepper flakes 1 cup plain yogurt (I use Greek yogurt) 1 Tb lemon juice Method: 1) Heat oven to 425 F. On a rimmed baking sheet, drizzle florets with oil and sprinkle with cumin seed, salt, and red pepper flakes. 2) Roast, stirring once, until golden brown and tender, about 25 min. Let cool. 3) In food processor, purée cauliflower with yogurt and lemon juice. Season with salt. 4) Transfer to serving bowl. Garnish with red pepper flakes. Serve as dip with radicchio or endive (separated), carrot sticks, crackers, etc. * This dip only gets better as the flavors meld. Store in refrigerator for about five days. * Nutrition Information: This recipe serves 4. Per serv. 142 cals; 8 g fat (2 g sat fat); 5 mg chol; 13 g carb; 135 mg sodium; 6 g protein; 4 g fiber

I've been bugging mom for ages to give me this recipe, only to find out a) it doesn't actually involve hatomugi , and b) it's super simple and easy. Combine the following ingredients in a slow cooker, set to cook for 10 hours or so overnight: 1/2 part barley 1/2 part oats 4 parts water (maybe a little more depending on cooking time, mine got a little dried out sitting on warm for an extra few hours) Salt Serve with brown sugar in the morning. Really sticks to the ribs. Served with brown sugar

This sounds a little weird perhaps, and there are some haters out there who can't abide sweet with savory. But haters gonna hate, and this side dish turned out really well - I served it with roasted chicken, mashed potatoes and gravy, and it added that sweet element you get from cranberry sauce without being quite as overwhelming. Ingredients 1 head kale, coarsely chopped 2 shallots, minced 1/4 onion, minced 2 medium cloves garlic, split into 2 pieces each 2 Tbsp olive oil for sauteing 1/2 cup chicken (or veggie) broth 1-2 Tbsp sweet-tart berry preserves to taste (I used blackcurrant because that's what I had) 1-2 Tbsp dried cranberries 2-3 Tbsp red wine vinegar S&P Preparation In a heavy bottomed pan with a tight fitting lid , saute the shallots, onion and garlic over a low flame until soft. Add kale and broth, jam, cranberries, vinegar, S&P. Cook until kale is tender, 30 minutes or so, adding water if needed to keep it from burning to

These should really be called dinosaur eggs! These are a beautiful and simple accompaniment to a meal. They can be stored for several days. Make them with Congee to add some protein if you are feeling under the weather. Looks beautiful after 1.5 hrs simmering! They would have been darker if I let them steep overnight. Eggs with delicious congee . Perfect when you need something comforting and easy to digest. This is a simple recipe but it takes time. Scale up as needed for more eggs. 6 eggs 2 Tbsp. of black tea leaves(I used pu-erh) 1/4 c. light soy sauce 2 pieces star anise 1 small stick Vietnamese cinnamon 2 Tbsp. brown sugar Plenty of water First pre-cook the eggs: Place eggs in saucepan and cover with cold water. Bring to a boil, then put the lid on turn the heat off. Let sit, covered, for 11 minutes if eggs were room temperature or 13 minutes if they were cold. This will make PERFECT hard boiled eggs with pure yellow yolks (no green!) Cool the eggs in cold w