A simple way to make an easy meal tangy and delicious. Continue reading
Category Archives: Main dishes
Navajo Green Chili
My dad's unique chili. The heat intensity depends on the chilis that you use. You can use canned chilis or roasted Anaheim peppers. Continue reading
Disgustingly Healthy Eggplant Parmesan
I usually make this in a pie pan and it serves 4-6 people, depending on how hungry you are and what you serve it with. You can double the amounts and make it in a 9×13 for a larger group. Continue reading
Dueser's American Chop Suey
This is the dish called many different things by many different people: "Macaroni and beef," "American ChopSuey," "Hungarian Goulash." I call it comfort.
If you have ever tried getting a recipe from your beloved grandmother, you will know that this is the best i could do, and will add/subtract as you see fit. The V-8 and butter are key, though) Continue reading
Anne's Perfect Ham and Cheese Scrambled Eggs
I hate scrambled eggs. Except, that is, when I make them. These, I like. Even my dad says they're perfect! If you're looking for firm eggs, go somewhere else; these are both moist and gooey, while not undercooked (I have a horror of salmonella). Serves 1 to 2. Simply double to serve 3 to 4 (or two people with bigger appetites).
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Sopa de Albondigas (Meatball Soup)
My dad's recipe, from a Mexican co-worker. I omit the celery all the time, just 'cause I don't have it. I've never found another recipe that uses tomatillos, but they both thicken the soup and add a great flavor. If you wish, you can blanch or roast the tomatillos, remove the skins, and mash instead of chopping, but it's so much easier just to chop. Measurements are approximate; I just judge by eye and throw stuff in. Use more or less water and broth depending on how thin you like it; if you don't use home-made broth, it will be saltier and not as fresh-tasting, but that's totally up to you. Cilantro is also known in some parts of the world as "fresh coriander". Killer with home-made tortillas. Continue reading
What to Do With Stale Bread, Part I (Rivka's Cheese Strata)
Yummy and cheesy, a delicious way to use up stale bread.
(Adapted from several online strata recipes.) Continue reading
Star Anise and Fennel Seed Rub for BBQ Pork Leg (or other meat)
My favourite dry spice rub for pork – it suits the flavour perfectly and makes the crackling extra special.
Can be used on any other kind of meat roast with success. Continue reading
McDonald's in a Blender
Not entirely healthy, and looks a bit gross, but it's fast and easy and kids love it. Continue reading
Shan's Surprise
A lovely stir-fry that provides all the colors of the rainbow in a vegetable and sausage smorgasbord of delightful tastes, textures, and sensation. Continue reading