Spicy Peruvian Roasted Chicken

• 1 whole chicken
• 3 pounds of yellow potatoes
• 1/4 cup vegetable oil
• 1/4 cup vinegar
• 3 cloves garlic
• 1 teaspoon chile powder
• 1 teaspoon cumin
• 1 teaspoon garlic salt
• 1 teaspoon paprika
• 1 tablespoon soy sauce

Bulgogi

3 tablespoons soy sauce

1 tablespoon sesame oil
1 tablespoon sesame seeds
1 clove garlic, minced
1 teaspoon sugar
1/2 teaspoon ground black pepper
1 carrot, julienned
1 green onion, chopped
1/2 yellow onion, chopped


1. In a large resealable plastic bag, combine soy sauce, sesame oil, sesame seeds, garlic, sugar, salt, and black pepper. Place beef, carrots, and onions in the bag; seal, and shake to coat the vegetables and beef with the sauce. Refrigerate for at least 2 1/2 hours. I prefer to marinate mine overnight.
2. Preheat a grill for to heat. I use an indoor grill that works well, but I suspect you could also do this outside on a charcoal grill. Discard marinade.
3. Place on grill, and cook for 15 to 20 minutes, or to desired doneness.

Caldeen (Coconut chicken / fish curry)

Black Dal

Dal

Fava Bean Salad

1 can fava beans, drained and rinsed
2 tomatoes, chopped
1 diced
1 cucumber, diced
2 cloves garlic, minced
1/4 cup chopped fresh parsley
1 lemon, juiced
3 tablespoons olive oil
1 teaspoon ground cumin
salt and black pepper to taste

This salad doesn't sound so impressive, but it's very good. Especially if you have a chance to let it marinate overnight. The fava beans have a very meaty and substantial flavour to them.

Black Eyed Pea and Kale Soup

olive oil
1 large onion, diced
carrots, sliced
cloves garlic
1 sprig(s) fresh thyme
1/4 teaspoon(s) crushed red pepper, or to taste
1 bullion cube
28 ounce can of diced tomatoes
about 5 cup(s) chopped collard greens, or kale leaves (about 1 bunch), tough stems removed. You can also use some of the frozen stuff, but it doesn't have much texture and might make the soup kind of goopy
Smoked Ham Steak / sausage... whatever ya got

The easiest way to do this is to saute the vegetables and put everything in the crock pot for the day.

Roast Chicken with Vegetables

Chicken
Vegetables to roast: potato, onion, garlic, acorn squash, Brussels sprouts, carrots, celery, yams, red peppers.
olive oil
herbs for marinade: oregano, basil, old bay seasoning
salt
pepper
hot sauce

1. brine the chicken overnight
2. marinate the chicken for as long as possible with whatever you're using: olive oil, lemon juice, Herbs, etc.
3. Cook the chicken for about 45 minutes at 350. Then add the vegetables and cook for another 45 minutes

Simple Pinto Bans

This is midways between pinto bean chili and a pinto bean side dish. You can serve it as a main course with salsa and cheese and tortillas, or as an sidedish with a larger meal:

Pinto Beans
* 1 pound pinto beans, soaked overnight then simmered until tender. My crock pot has been giving me trouble here. I think on high.
* 4 cups cold water
* 1 cup coarsely chopped onion
* 1 can (28 ounces) tomatoes
* 2 garlic cloves, minced
* 2 teaspoons chili powder
* 1/4 teaspoon ground cayenne pepper, optional
* 2 teaspoons salt
* 1/2 lb. pork
* 2 tsp. ground cumin

Soak the pinto beans overnight, put them in the crock pot all day with the tomato, spices, fried onion and garlic, enough water to cover, and spices.

Middle Eastern Roasted Chicken

This chicken is an attempt to recreate the chicken from Holy Land. Theirs comes with hummus, so usually we eat this with hummus and pita bread and a small salad:

whole roasting chicken (3 lb chicken)
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cumin
1/4 teaspoon turmeric
olive oil, vegetable oil, butter
Paprika
1 lemon, quartered

Roast for 45 minutes at 350, and then if you're adding vegetables put them in and roast for another 45 minutes.

Tandoori Chicken

So this is really less a recipe than an endorsement of a particular product: SWAD brand Tandoori Masala. Pick it up at your local Wal-Mart or Superamerica.

The recipe is just on the back of the jar, but it tastes fantastic. The really best way to make it is outside on a charcoal grill... then you get the smokey tandoori taste. If you do it inside it's ok, but nothing to brag about.

1 teaspoon minced ginger
1 cup yogurt
4 pounds of chicken, chopped up
2 tablespoons of the SWAD masala

marinate overnight, and then grill or roast.

Shakshuka

Had Shakshuka at the wonderful Hummus Kitchen (http://www.hummuskitchen.com/) in Manhattan. It's a Middle Eastern stew with an egg in it. This recipe from the Boston Globe (http://www.boston.com/lifestyle/food/articles/2009/07/01/shakshuka_recipe/) but I've sort of messed with it. You can also add meat (in the one I had there was sausage and only one egg).

2	tablespoons olive oil
2	cloves garlic, finely chopped
1/2	teaspoon crushed red pepper
1 1/2	cups canned tomatoes, drained and crushed in a bowl
1/2	teaspoon ground cumin
2	tablespoons tomato paste
8	eggs

1. In a skillet, heat the oil. Add the garlic and crushed pepper. Cook, stirring constantly for 1 minute or until the garlic is lightly browned. Add the tomatoes and cumin. Cook, stirring often, for 10 minutes.

2. Add the tomato paste, cover the pan, and simmer for 2 minutes. Taste for seasoning; the sauce should be highly flavored. Add more crushed red pepper or salt, if you like

3. One by one, break the eggs into the tomato sauce, jiggling the pan a little to spread the whites.

4. Partially cover the pan and cook over low heat for 5 minutes or until the whites set. Adapted from “Book of New Israeli Food’’

Baba ghanoush

2 eggplants, about 1 pound total
4 garlic cloves, coarsely chopped
1/4 cup tahini (sesame seed paste)
1 lemon, juiced
1 handful fresh coarsely chopped
1/2 teaspoon ground cumin
Kosher salt and freshly ground black pepper
1/2 cup extra-virgin olive oil

Roast the eggplant. it takes longer than you think it would. then let it cool enough to get rid of skin and mix with the other ingredients in the food processor.

Sort of Italiany Soup

• 1 pound Italian sausage
  
• onions
  
• garlic
  
• white cannellini -- soaked overnight or canned
  
• 2 cans (14-1/2 ounces each) diced tomatoes
• 1 teaspoon dried basil / oregano / Italian seasoning
  
• Spinach and / or other vegetables as you have or want
  
• serve with Parmesan cheese
  

Hummus

Crackers

Goya Chicken

Liver Pate

For an inexpensive variation on foie gras, try chicken livers in this tasty pate. Plan ahead for overnight refrigeration to let flavors blend.

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Ingredients:

• 4 hard-boiled eggs, reserving 1 for the garnish
• 1 large onion, finely chopped
• 1 medium clove garlic, crushed
• 1/3 cup soft margarine or 5 Tbsp rendered chicken fat
• 1 tsp sea salt or kosher salt
• 1 pound (450 g) cooked kosher chicken livers
• 20 grinds black pepper
• Generous pinch of ground nutmeg

Preparation:

Gently saute onion and garlic in the fat over low heat until browned, but not burned. Sprinkle onions and garlic with salt as soon as they begin to wilt.

Slice 3 of the hard-cooked eggs in half. Refrigerate the remaining egg to be used for garnish.

Scrape the sauteed onion, garlic, and drippings into the bowl of a food processor fitted with the metal blade. Blend until smooth. Add hard-cooked eggs, cooked chicken livers, black pepper, and nutmeg. Process until smooth. Taste and adjust seasoning, keeping in mind that flavor will increase during refrigeration.

Scrape chicken liver mixture into plastic wrap-lined decorative mold or bowl. Cover with another layer of plastic wrap, pressing wrap to touch the top of the pate. Refrigerate at least 12 hours or overnight.

When ready to serve, take pate from refrigerator and remove plastic wrap covering. Invert onto a decorative dish and remove bottom layer of plastic wrap. Let rest at room temperature 30 minutes to 1 hour, then grate remaining hard-boiled eggs over the top before serving.

Serve with warm French bread or challah, melba toast, or saltines.

May be refrigerated up to 5 days or frozen up to 1 month.

Yield: 6 to 8 servings as an individual appetizer or 10 to 12 as a party spread

Old Bay Seafood Soup / Boil

1-2 cups of water

1 can (12 ounces) beer (optional)

1/2 cup OLD BAY® Seasoning

4 medium red potatoes, quartered

2 large onions, cut into wedges

1 Smoked chorizo sausage, cut into 2-inch pieces

8 ears fresh corn, shucked and halved crosswise / or frozen corn

2 unpeeled jumbo shrimp (21 to 25 count)

1 28 oz can of tomatoes

Mix the sausage, corn, tomatoes, potatoes, onions, beer, Old Bay seasoning in the crock pot and let stew all day. This will create a marvelously strong bit of broth in there. When you're ready to eat, add the shrimp and just let them cook through. Then, you can strain everything out and eat it as a boil, or just eat in all together as a soup / stew / stoup.

Korean BBQ

Feijoada

Salad

Mexican Soup

Lasagna

Makes two trays of Lasagna

One Box Whole Wheat Lasagna Noodles
One container low-fat cottage cheese
1 teaspoon (or so) Italian Seasoning
4 cups shredded mozzarella cheese
two eggs
Some spinach or other vegetables (preferably roasted) that you have around.

Meat Sauce (see recipe below)
2 lb. ground turkey
2 tablespoons olive oil
a lotta garlic
2 (28 oz.) can tomatoes, chopped or mixed in blender for few seconds
1 (6 oz.) can tomato paste
Some wine
1 teaspoon salt
1/8 teaspoon pepper
1 teaspoon Italian Seasoning

so, you saute the turkey and the garlic, and then add the tomatoes and wine and other ingredients to make the sauce. Y can do this ahead in the crock pot.

When this is done, layer sauce, noodles, cottage cheese / vegetable mixture.

bake for about an hour sealed with tin foil so the noodles will cook.