Feijoada - Brazilian Black Bean Stew

Recipe Name: Feijoada - Brazilian Black Bean Stew

Story: Kristy made this for Peter's birthday and it was absolutely delicious. We've had versions of this in the family over the years from their time living in Brazil.

Years you've been making it: Many

Author / Creator: Kimberly Killebrew

Submitted by: Kristy

Ingredients: 

• 1 lb dried black beans (I use Chiapas or Midnight black beans from Rancho Gordo, but you could use almost any one)
• 3 tbls cooking oil
• 1 lb pork shoulder, left whole and shredded at the end of cooking or cut into chunks
• 2 large onions, sliced
• 5 cloves garlic, minced
• 1/2 lb fresh Italian or other spicy sausage, casing removed and crumbled
• 1/2 lb smoked sausage, such as linguica or kielbasa, sliced into rounds
• 1/2 lb thick sliced bacon, cut into small pieces
• 1 smoked ham hock
• 4 bay leaves
• water
• 1 tbls beef bouillon base (e.g., Better Than Bouillon)
• 1 - 2 cans diced tomatoes
• 1 - 2 cans black beans
• 1/2 tsp black pepper
• salt to taste
• hot sauce, according to heat preference
• orange, washed and cut into slices, served on the side

Directions: 

1. Soak the beans in a large bowl of water overnight.
2. In a large Dutch oven or heavy duty pot, heat the oil over medium-high heat and brown the pork shoulder until generously browned on each side. Remove the pork and set aside. In the same pan, add the bacon and cook until slightly crispy (for the best flavor leave the grease but you can drain some of it if you prefer). Add the onions and cook the onions until soft and translucent, about 5 minutes. Add the garlic and cook for another minute. Add the crumbled Italian sausage and smoked sausage and cook until the crumbled sausage is no longer pink.
3. Return the pork roast to the pot along with the smoked ham hock. Drain, rinse, and add the black beans to the pot. Add the bay leaves, black pepper, and beef bouillon base. Cover the contents of the pots with water until the meat is just barely covered (about 2 quarts). Bring to a boil, reduce the heat to low, cover and let simmer for 2 hours, making sure the beans are soft. About 1.5 hours into the cooking time, if using whole pork roast, remove and either shred or cut into chunks, and return to the pot. Do the same with the meat on the smoked ham hock. 
4. Add 1 to 2 cans diced tomatoes.
5. If the feijoada is too liquidy*, uncover the pot and continue to cook for another 20 mins or so to allow some of the liquid to evaporate. Add more salt to taste as needed. Add some hot sauce according to heat preference. Discard the bay leaves.
6. Serve with rice and the fresh orange slices.
7. *It always is too liquidy for me, so I puree 1-2 cans of black beans with their liquid and add.

Notes: 

This is always a bit better a day or two after making to allow the flavors to marry and grease to rise to the top. Surprisingly there isn't a ton of grease, but I scoop it off anyway.

Potato and Shrimp Salad

Recipe Name: Potato and Shrimp Salad

Story: With a little imagination and wanting something different, I looked in the refrigerator and started pulling ingredients that I thought might go well together, be simple and tasty. We enjoyed it but still a work in progress, particularly as far as quantities.

Years you've been making it: 1 year

Author / Creator: Suzy

Submitted by: Suzy

Ingredients: 

• 1/2 lb shrimp
• 1/2 cup of chopped onion
• 1/2 cup of chopped celery
• 1/2 to 1 tsp Old Bay seasoning or zataran creole seasoning
• 2 baking potatoes
• 1 cup of mayo (I add 1 to 2 tbls plain low fat yogurt to thin the mayo)
• Pinch of salt

Directions: 

1. Thaw shrimp if frozen, if fresh, cook and peel and devein, then cool in the refrigerator
2. Sprinkle half of the seasoning on the shrimp
3. Cut the shrimp into small pieces
4. Bake the potato until just done. I usually cook in the microwave for time saving and simplicity
5. Cool potatoes in the refrigerator. Then peel and cut into small cubes
6. Mix the onions, celery, mayo, yogurt, and remainder of seasoning.
7. Combine mixture with the potatoes and shrimp. Then refrigerate for a couple of hours to get all the flavors melded together.
8. Serve on lettuce. If desired, top with parsley or cilantro.

Notes: 

I usually keep cooked, peeled and deveined shrimp in the freezer to have available for multiple recipes.

When I went online to look for a similar picture, I found many recipes much like mine. So there are many versions that can be adapted to my recipe.

 

Scalloped Oysters

 

Recipe Name: Scalloped Oysters

Story: This is a handwritten recipe found in Grandma / Grandpa Whittier's old documents.

Years you've been making it: 1960s

Author / Creator: Grammy Whittier

Submitted by: Dustin

Ingredients: 

• 1 Pint oysters plus liquor
• 1/4 lb mushrooms
• 6 Tbls of butter
• 3 Tbls of flour
• Milk
• 1/4 tsp oregano
• 2 Tbls parsley
• Salt and pepper
• 8 oz large egg noodles, cooked
• 4 hard boiled eggs, chopped
• 1 cup buttered bread crumbs

Directions: 

1. Set overn to 400
2. Drain oysters, save liquor. Set aside
3. Melt butter in saucepan, add mushrooms. Take mushrooms out of butter.
4. Blend in flour.
5. Measure oyster liquor and add milk to make 1 3/4 cups liquid.
6. Slowly add and stir liquid into flour mixture.
7. Stir in oregano, parsley, and seasonings.
8. Cook and Stir until sauce is thick, 3 mins.
9. In shallow baking dish, alternate layers of cooked noodles, eggs, oyster and mushrooms.
10. Pour sauce overtop, sprinkle with bread crumbs.
11. Bake 15 mins.
12. 4 to 6 servings.

Jamaican Chicken Curry

Recipe Name: Jamaican Chicken Curry

Story: So, this is a new dish we tried just a few months ago this year. At a kid's birthday party, of all places lol. They served food made by a Jamaican guy, and "Jamaican Chicken Curry" was one of the dishes. It was the best curry I have ever had.

Years you've been making it: Since 2023

Author / Creator: Brad and Vilma neighbor in Bahrain

Submitted by: Vilma 

Ingredients: 

• Marinade
• • 3 lb skinless chicken thighs
  • 2 tbsp Jamaican curry powder (*see notes)
  • 1 tsp poultry seasoning
  • 1 tsp all-purpose seasoning
  • 1 tsp all-spice seed
  • 2 stalks scallions, chopped 
  • 2 sprigs fresh thyme 
  • 2 cloves garlic, minced 
  • 1/2 tsp fresh ginger, chopped
  • 1 tbsp olive oil 
  • 1/2 tsp salt
• Curry
• • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 1 large bell pepper, chopped 
  • 1 Scotch Bonnet pepper, chopped for a spicy version or leave whole for a less spicy version (** see notes)
  • 2 cloves garlic, chopped
  • 2 tablespoons Jamaican curry powder
  • 1 - 1 1/2 cups water
  • 1 pound yellow potatoes, peeled and diced
  • 1 large carrot, peeled and diced
  • 3 sprigs of fresh thyme
  • 1/2 tsp all-purpose seasoning
  • Salt and pepper to taste

Directions: 

1. Marinate. Cut chicken thighs into chunks, mix with all marinade ingredients and marinade from 30 minutes to overnight.
2. "Burn the curry powder." Once the marinating is done, heat the oil in a large pot or Dutch oven over medium-high heat. Add the curry powder and cook for about a minute, to let the curry powder bloom. This is called "burning the curry", which is not actually burning it. 
3. Add marinated chicken and cook for 10 minutes to brown, flipping halfway through.
4. Add 1 to 1 1/2 cups of water. Add onion, thyme, salt and pepper to taste, and all-purpose seasoning. The more water you add, the more sauce you will have, but it won't be as thick. Cover and simmer for 15 minutes. 
5. Add carrot, potatoes, bell pepper, garlic, and one whole Scotch Bonnet pepper. Cover and simmer for about 10-15 minutes until veggies are softened, and the chicken is fall-off-the-bone tender and cooked through (165˚ F).
6. Serve with rice and enjoy!! 

Notes: 

* Make sure to use Jamaican curry powder as it is different from other curry powders and affects the taste. This powder has lots of turmeric - it will stain your hands, wooden spatulas. 

** If you do not like it spicy, add the Scotch Bonnet pepper whole and make sure it does not burst during cooking. I used whole Habanero pepper instead because there was no Scotch Bonnet available, and it was amazing. 

Jamaican curry powder: The person who introduced us to this recipe recommended this one from Amazon. I believe any type that says "Jamaican Curry" is fine. I watched lots of videos on YouTube, and a lot of people are recommending the Betapac brand. 

I recommend watching YouTube videos. 

This is a pretty good reference: https://www.chilipeppermadness.com/recipes/jamaican-curry-chicken/

And, these from YouTube:

https://www.youtube.com/watch?v=gq_8e3brwJA&t=584s

https://www.youtube.com/watch?v=2IdtMsQYdbo

This is an example of all-purpose seasoning. 

Shepherd's Pie

 

Recipe Name: Shepherd's Pie

Story: I really enjoy shepherd's pie, and although technically it is supposed to be made with lamb, I will make this with ground beef or venison most of the time since I usually have that on hand.

Years you've been making it: Since 2017

Author / Creator: Some combination of online recipes that I've tweaked over the years

Submitted by: Dudstin

Ingredients: 

• 1 package of ground beef, venison, or lamb (roughly 1 to 1.5 lbs)
• 3 tbls butter
• 1 large yellow onion, chopped
• 2 carrots, cut small (peeled if preferred)
• 4 cloves of garlic, minced
• 2 tbls tomato paste
• 1/4 cup flour
• 2 cups beef (or chicken or lamb) stock
• 2 tablespoons Worcestershire sauce
• 1/2 tablespoon Dijon mustard
• 4 or 5 sprigs thyme, fresh
• 1 tsp dried sage
• 1 tsp dried rosemary
• 1 tbsp. kosher salt
• 1 tsp. black pepper
• 1 cup frozenpeas
• 2 pounds russet potatoes, peeled and diced
• 5 tbls butter
• 1/2 cup cream, milk, or salted water
• Optional: 2 egg yolk
• Optional: Shredded cheese or grated parmesan cheese
• Kosher salt and black pepper

Directions: 

1. Preheat oven to 425
2. Brown ground beef, remove and set aside.
3. Add butter, sauté onions until soft, roughly 5 mins. Add garlic and sauté until soft, 2-3 mins.
4. Add tomato paste and stir until mixed, 2 mins.
5. Add flour and mix, this is the beginning of the gravy. Stir until just slightly blond.
6. Slow add in the beef stock until all is incorporated and no lumps of flour.
7. Add Worcestershire, dijon, thyme, sage, rosemary, and carrots.
8. Cook until somewhat thickened, about 10 to 15 mins.
9. Add black pepper, and then salt to taste (start with 1/2 tbls and add until preferred).
10. Remove from heat and mix in the frozen peas.
11. Grease a 9x11 baking dish, add meat mixture to dish.
12. Top with mashed potatoes, spreading over the top. Optionally - top with cheese.
13. Bake at 425 for 15 - 20 mins until top starts to brown.

Make mashed potatoes your desired way. You want it to be slightly loose so it is easier to spread. It will thicken up as it bakes. Adding the egg yolk to the mashed potatoes makes it richer, helps it thicken, and helps it turn golden brown, but this is optional.

Roasted Red Pepper Tomato Soup

Recipe Name: Roasted Red Pepper Tomato Soup

Story: Other than chicken and rice soup, I find this to be a very nutritious and soothing soup. Don't be fooled the red peppers do not make it spicey. So, if you want a little kick add crushed red peppers.

Years you've been making it: Since 2005

Author / Creator: Suzy / Mom

Submitted by: Suzy / Mom

Ingredients: 

• 3 red bell peppers, rinsed, stemmed, seeded, and halved
• 3 Tbs olive oil
• 1 onion, peeled and chopped
• 2 cloves garlic, peeled and minced
• 1 can (28 oz.) whole tomatoes
• 1 Tbs Paprika
• 3 cup vegetable or low fat chicken broth
• 2 tsp. lemon juice
• Salt and pepper
• Creme Fraiche or plain yogurt
• Chopped parsley

Directions: 

1. Preheat the broiler. Place the red pepper halves, cut side down, in a baking pan and broil 4-5 inches from the heat, until the skins are black and blistered, about 8 minutes. Let cool, uncovered 10-15 minutes. Peel the peppers and place in a bowl, reserving any juices.
2. In a 3-4 quart pan over medium heat, add the olive oil and the onion. Stir often until the onion is soft, about 5 minutes. Add the garlic and stir until translucent, 1-2 minutes. Add the roasted peppers and tomatoes, along with their juices and the paprika. Bring to a low simmer and cook, stirring occasionally, about 3 minutes.
3. In a blender or food processor, puree the soup in small batches until smooth. Return puree to the pan and stir in broth and lemon juice. Stir over medium heat until hot. Season with salt and pepper to taste.
4. Ladle into cups or bowls and garnish with a dollop of creme fraiche or plain yogurt and parsley.

Notes: 

This sounds labor intensive but it really is not. Roasting the red peppers as described makes it very easy to peel the skins off.

I use a wand to puree the tomatoes and red peppers and it makes a lot less mess.

Spicy Pulled Pork

 

Recipe Name: Spicy Pulled Pork

Years you've been making it: Long time

Author / Creator: Forest

Submitted by: Dustin

Ingredients: 

• 1 stick butter
• 2 cups vinegar, apple cider preferred, white works too
• 1/2 cup cayenne powder
• 1/2 cup crushed red pepper flakes
• Salt to test

Directions: 

1. Cook pork butt however your preference until fall apart tender. Easiest method is in a crock pot with some water.
2. Once pork butt is done, pull it / shred it (can just do it in the same crock pot)
3. Melt the butter in a small pot, then add all other ingredients.
4. Pour mixture all over the pulled pork and mix in.
5. Serve on hamburger bun / bread.

Notes: 

This sounds like it would be very spicy, and although it is pretty spicy, the vinegar does balance it out. It has an excellent "north carolina" pulled pork flavor.

Chuck's Italian Sandwich

 

Recipe Name: Chuck's Italian Sandwich

Story: Sometime around 2017, Dad shared his favorite way of making an Italian sandwich. I was traveling and happened to stop at a Subway. Subway always reminded me of him, we'd go there often, especially on the way to the race track. I always remember him getting an Italian sandwich, but never knew what he put on it. He said this is how he always remembered having it, even as a young child. Recently during this past year I found the ingredients list he had shared with me.

Years you've been making it: Long time

Author / Creator: Chuck Whittier

Submitted by: Dustin

Ingredients: 

• Danish ham
• American cheese
• White onions, thinly sliced
• Green peppers, sliced
• Cured black olives, chopped
• Tomatoes, sliced
• Sour pickles, sliced
• Salt and Pepper 
• Blend of canola and olive oil

Directions: 

1. Grab your favorite sub roll.
2. Add ham then cheese.
3. Top with tomatoes, onions, peppers, olives and pickles.
4. Sprinkle with some salt and pepper.
5. Add some of the blended oil.

Notes: 

*picture is not the actual sandwich, just for reference / example.

Creamy Cheddar Potato Soup with Bacon

Recipe Name: Creamy Cheddar Potato Soup with Bacon

Story: This was a recipe that one of Suzy's neighbors gave her.

Author / Creator: Suzy's neighbor

Submitted by: Suzy / Mom

Ingredients: 

• 1 bunch of scallions
• 1-12 oz. bacon roughly chopped
• 3lb. russet potatoes peeled and cut into 1/4 inch, (7-8 cups)
• 2 C chopped yellow onion- about 1 large onion
• 3TBS. butter
• 3 small garlic cloves chopped
• 1tsp kosher salt
• 1/2 tsp black paper
• 6 cups chicken broth
• 8oz. white cheddar cheese shredded  (2C)
• 1/2 C heavy cream
• 2 OZ. yellow Cheddar Cheese. Shredded

Directions: 

1. Chop scallions separating green and white parts
2. Cook bacon in a large Dutch oven over medium, stirring occasionally, until crisp 10-15min.
3. Using a slotted spoon, transfer to a plate lined with paper towels, leaving 2 TBS of bacon dripping in Dutch oven
4. Add potatoes, onion, butter, garlic and white scallion pieces to Dutch oven, and cook over medium until onions are slightly softened, 5-6m. 
5. Add flour , salt, and pepper and stir until all ingredients are coated.
6. Cook, stirring constantly, 1m. add  in broth until combined.
7. Bring mixture to a boil. Then reduce heat to medium low, summer until potatoes are tender about 12 m.
8. Using a potato masher lightly mash mixture, leaving some whole pieces of potatoes.
9. Add white cheddar and cream , stirring until the cheese melts. Keep warm
10. Ladle soup into bowls. Top servings with bacon, green scallion pieces, and yellow Cheddar.

Notes: 

This makes me hungry especially since it is getting cooler.

I like the white cheddar with the topping of yellow.

If you do not want to use whole cream you can use half and half.

Stuffed Portobello Mushrooms

 

Recipe Name: Stuffed Portobello Mushrooms

Story: Today you can Google and find almost anything you want.  I searched to find something different with the Portobello being stuffed with vegetables and cheese. It is a complete meal. The original recipe is for 8. But Forest and I found one mushroom to be enough as a full meal.

Years you've been making it: Since 2023

Author / Creator: Mackenzie Gore (updated 2023)

Submitted by: Suzy / Mom

Ingredients:

• Cooking Spray
• 8 Portobello mushrooms, washed and stems and gills removed
• 2 tsp. extra virgin oil
• 1 (8oz) block cream cheese softened
• 1 (10oz) pkg. frozen spinach, defrosted and squeezed dry
• 1 c shredded mozzarella
• 6 strips of bacon cooked and chopped
• ½ c cherry tomatoes, quartered
• 2 cloves garlic minced
• 1 tsp. dried oregano
• Kosher salt
• Fresh ground pepper
• Pinch crushed red pepper flakes
• ½ c. panko breadcrumbs
• 1/4 c. freshly grated Parmesan
• 4 Tbsp melted butter
• Fresh chopped parsley for garnish

Directions: 

1. Preheat oven to 400. Grease a large baking sheet with cooking spray. Place mushrooms stem side down on pan and brush with oil.
2. Bake for 10 minutes or until they begin to soften. Soak up any excess water on the pan with paper towels
3. In a large bowl combine cream cheese, spinach, mozzarella, bacon, tomatoes, garlic and oregano. Season with salt, pepper, and a pinch of red pepper flakes
4. In a medium bowl combine panko, parmesan, and melted butter
5. Flip the mushroom caps over and stuff with the cream cheese mixture. Top with panko mixture.
6. Bake until cheese is melty and tops are golden, 15 minutes.
7. Garnish with parsley

Notes: 

It is a good meal for company because it can be prepared ahead of time and then put in the oven when ready to serve.  Or downsize as I did with Forest and myself.

I am not sure how well it would be as left overs or frozen for later use. Certainly something for you to explore.

Slow Cooker Chicken Fajita

 

Recipe Name: Slow Cooker Chicken Fajita

Story: Kristy sent this to me. I was looking for recipes that could be made ahead of time. I was preparing for a trip to the mountains to meet with Brad, Vilma, and of course Alexander. I did not want to spend a lot of time cooking. It is easy to make and freezes well. Brad made it during Thanksgiving week. Everyone enjoyed it. I think it will become one of our family's favorite.

Years you've been making it: Since 2020

Author / Creator: Alyssa River

Submitted by: Suzy / Mom

Ingredients: 

• 1 lb boneless skinless chicken breast
• 2 10.75 oz cans condensed cream of chicken soup
• 1 cup salsa
• 2 cups frozen corn
• 1 15 oz can black beans drained and rinsed
• 1.5 cups water
• 1 tsp ground cumin
• 1/2 tsp dried cilantro
• 1 cup shredded cheese

Optional toppings: Sour cream, diced tomatoes, green onions, cilantro, lettuce, diced avocado, tortilla strips.

Directions: 

1. Spray slow cooker with cooking spray. Add chicken to the bottom of the slow cooker. In a medium sized mixing bowl mix cream of chicken soup, salsa, corn, black beans, water, cumin, and cilantro. Pour over the top of chicken.
2. 
   
3. Cook on low for 4-6 hours. Remove the chicken and shred with two forks. Place back into the slow cooker and add shredded cheese. Continue cooking until cheese has melted about 15 minutes. Serve with your favorite toppings

Tuna Noodle

 

Recipe Name: Tuna Noodle recipe

Story: As I looked over the year, I tried to think of what recipe became a favorite that I had not done before and decided it was my tuna noodle recipe. It looks way more complex than it should for only four ingredients (really the first two are all that is "necessary", but I add the last two to give it more depth).

Years you've been making it: Since 2022

Submitted by: Kristy

Ingredients: 

• One 6.7 oz jar of tuna in olive oil with oregano or sun dried tomatoes (I use Tonnino brand)
• 6 oz spaghetti or linguini (probably any pasta would work)
• Lemon juice
• 1/2 cup of grated parmesan (more for serving)

Directions: 

1. Cook pasta until al denta (according to package). If you have parmeson rind on hand, add it to the water. It makes the pasta a bit "stickier" (I do this for all pasta recipes)
2. Strain pasta, keeping about 1 cup of pasta water
3. Put whole jar of tuna and olive oil in bottom of pan, chopping up tuna to bite size
4. Put pan on low heat, add pasta back in with spritz of lemon juice and about 1/2 cup of parmesan
5. Stir together adding pasta water 1/4 cup at a time until it all comes together. I usually only use about 1/2 cup of pasta water, then save the rest until after dinner. If there are leftovers, I add the pasta water before storing the pasta - it will help keep the dish from getting too dry.
6. Enjoy!

Beef Bourguignon

 

Recipe Name: Beef Bourguignon

Story: I've always wanted to make Beef Bourguignon, but to be honest I just figured it was a fancy pot roast. I was wrong, this is sooo good, and yes the whole bottle of wine is needed.

Years you've been making it: Since 2023

Author / Creator: https://kellyscleankitchen.com/2023/06/29/beef-bourguignon-updated/

Submitted by: Dustin

Ingredients: 

• 3-4 lb boneless beef chuck cut into 1 inch cubes
• salt and pepper
• oil
• 3 strips of bacon, diced
• 2 carrots, peeled and diced
• 2 leeks, white and pale green only, diced
• 1 onion, diced
• 8 garlic minced
• 2 tbsp tomato paste
• 2 bay leaf
• 1 tbsp dried thyme
• 1 bottle of burgundy or pinot noir
• Beef stock as needed
• 30 pearl onions
• 1 box of mushroom caps
• 4 tbsp butter or ghee
• Minced parsley

Directions: 

1. Preheat the oven to 325F.
2. Cube and season beef, pat dry with a paper towel.In a large dutch oven, add oil over medium high heat and sear beef, working in batches to make sure not to overcrowd the pan. Remove the beef and set aside.
3. Add bacon to the pot and saute until crispy. Add onions, carrots, and leeks and saute until translucent, salting as you go. Add garlic and saute another 2 minutes. Add the tomato paste and coat the vegetables all over and saute until a deep rusty color, around 4 minutes. Deglaze with red wine all over, scraping up the brown bits in the pan.
4. Bring the pot up to a very low bubbling simmer, like very low amount of bubbles, and place a lid on. Add all meat back to the dutch oven. Add bay leaf and thyme, and submerge with red wine and about a cup or two of stock, if you want it to be a little lighter you can use half stock half wine. Traditionally it is all wine but I like to throw some stock in there. Season with salt and pepper if needed, bring up to a simmer, cover with a lid and cook in the oven for 2 hours. After two hours check to see if the meat is fork tender, if it is pull it out of the oven and set aside. If it is still tough, keep in the oven for another 30 minutes or until it is no longer tough.
5. Meanwhile, prepare  your pearl onions and mushrooms. To peel pearl onions, place them in boiling water and turn off the heat and let them sit for 10 minutes, drain, cut off the root end, and the outer layer will easily peel off the outside of the onions. In a large pan over  medium heat, add butter and saute the pearl onions and mushrooms until cooked through, salting as you go. I add the pearl onions first to make sure they are halfway cooked through before adding the mushrooms, because the onions tend to take longer. Once those are done, add them to the finished beef bourguignon.
6. Mix everything together stovetop over medium heat, top with  minced parsley, and serve.

Notes: 

I pretty much followed this recipe precisely as written with a few minor adjustments. When browning large amounts of meat like this, I find that it is easier / better to season the whole beef chuck with salt and pepper, and then sear whole for about 5-7 mins on each side (getting a nice crust). I will then cut it into 1-2 inch cubes to add back to the stew later.

I bought frozen pearl onions (they are already peeled, much easier), and I sauteed the onions and mushrooms separately (there are too many to really saute all together, you'll just end up steaming them).

Easy Cheesy Spaghetti Squash

 

Recipe Name: Easy Cheesy Spaghetti Squash

Story: My friend Leslie is always exploring new recipes. Her husband Jim has had heart problems for many years and they have stayed away from mostly red meat. This dish is hearty enough to eat as a meal or add other vegetables or some meat such as seafood or chicken.

Years you've been making it: Since 2021

Author / Creator: Unknown- Craft

Submitted by: Suzy / Mom

Ingredients: 

• 1 small spaghetti squash (2 ½ lbs.)
• ¼ c of Mayonnaise
• 1 tsp flour 
• ¼ tsp garlic powder
• ¾ cup milk
• 1 cup Shredded Sharp Cheddar Cheese
• 3 slices cooked crumbled bacon
• Pepper

Directions: 

1. Heat Oven to 400 F  Prep 25 min. Total 1hr. 5 min. Serves 4
2. Cut small spaghetti squash lengthwise in half Remove and discard seeds. Place squash halves cut side down in shallow baking dish Add 1 cup of water.
3. Bake 35-40 minutes or until squash is tender and cool slightly 
4. Whisk ½ Real Mayonnaise. 1 tsp flour, ¼ tsp garlic powder, in medium microwaveable bowl until blended. Gradually stir in ¾ c milk. 
5. Microwave on high 2 min. or until thickened, stirring each minute. 
6. Stir in 1 c shredded sharp Cheddar Cheese. 
7. Microwave 1 minute until cheese is completely melted and sauce is well blended.
8. Use fork to pull squash flesh into spaghetti like strands, spoon into strainer. 
9. Drain well
10. Place into 4 serving bowls
11. Top with cheese sauce and crumbled bacon. 
12. Sprinkle with cracked black pepper.

Notes: Enjoy!

Spinach and Feta Turkey Burgers

 

Recipe Name: Spinach and Feta Turkey Burgers

Story: A new friend of mine Billie gave me this recipe. I am not sure where it came from. She is using it to help lose weight. While this is a good purpose, I am looking for recipes to help Forest with his gout. He is a big beef eater which is one of the worst things for gout so this seemed like a good substitute for a regular hamburger.

Years you've been making it: Since 2022

Author / Creator: Unknown

Submitted by: Suzy / Mom

Ingredients: 

• 1 lb ground turkey
• 1 egg lightly beaten
• 1 garlic clove minced
• 2 oz feta cheese crumbled
• 5 oz chopped frozen or fresh spinach (if frozen, thaw and squeeze as much liquid out as possible)

Directions: 

Combine all the ingredients and make equal patties. I found it makes four good patties. The best thing to do is to make these ahead and leave in the refrigerator for at least 1 hr. so the ingredients can set. But then take them out and let them come to room temperature before cooking.

They can be cooked on the grill or on a skillet.

I served these on a bed of fresh spring mix and some ranch dressing and Forest really loved it.

Notes: 

I added a pinch of onion salt or powder as well. If you want to spice it up a bit, add a small pinch of cayenne.

Miso Glazed Salmon

Recipe Name: Miso Glazed Salmon

Story: I love salmon and I've had miso glazed fish before (cod usually). Honestly I prefer this miso glazed salmon vs. using a white fish.

Years you've been making it: Since 2022

Author / Creator: Simply Recipes, https://www.simplyrecipes.com/recipes/miso_glazed_salmon/

Submitted by: Dustin

Ingredients: 

• 2 tablespoons red miso or 3 tablespoons white miso
• 2 tablespoon sake
• 2 tablespoons sugar (less or more to taste)
• 2 teaspoons soy sauce
• 4 (6-ounce) skinless salmon fillets

Directions: 

1. Mix the miso, sake, soy sauce, and sugar in a bowl.
2. Pour half of the mixture into a container large enough to fit the salmon fillets, then pour the rest over the top of the fish. Make sure the fish is coated with the miso sauce.
3. Cover the container and marinate for at least 30 minutes, and up to overnight.
4. Line a broiling pan with aluminum foil. Brush a little vegetable oil over the foil and lay the salmon fillets on top. Make sure there is an even, thin coating of marinade on top of the fish.
5. Place the fillets no closer than about 6 inches from the broiler element in your oven. Broil for 6 to 10 minutes, depending on how thick the fillets are and how hot your broiler is.
6. Keep an eye on the salmon. The marinade has sugar in it that can easily cause the glaze to burn. If it starts charring and the cooking isn't yet finished, place the fish on a lower rack in the oven.
7. Serve with rice and stir-fried vegetables.

Notes: 

Since it is usually just me, I will only make 2 salmon filets (or one larger one), but I still make the same amount of glaze. I will also add about 2 tbls of neutral oil. I prefer to put the salmon in a ziploc bag, and then pour the marinade in the bag with it, this gives better coverage. Then I stick it in the fridge and rotate every so often. I find that it should really marinade for at least a few hours.

I don't cook this under a broiler, I prefer to have more control of the cook temp as I like my salmon between med-rare and med, going past this makes it dry. I don't normally have very thick filets, closer to 1.5 in. Preheat pan on med heat, add a little oil, and pan sear for about 2-3 mins on each side. Careful, the glaze has quite a bit of sugar, so it can burn easily. Some charring is fine, but you don't want it to be acrid. If you are using a thicker salmon, turn the heat down to med low, and you can even cover the pan with a lid (this will cause more steam and help prevent burning). I highly recommend a non-stick pan.

Stuffed Cabbage Rolls

Recipe Name: Stuffed Cabbage Rolls

Story: I am finally sharing a Lithuanian recipe with you. I grew up eating this dish since it is one of our traditional dishes. It wasn't something we made often, probably once every couple of months. 

Submitted by: Vilma

Ingredients: 

• 1 green cabbage
• 1.4 lb ground pork
• 1/2 cup white rice
• 1 onion, diced
• 1 large carrot, grated
• 1 celery rib, minced
• 2 tbsp butter
• 3 tbsp tomato sauce
• Chicken broth, about 1 cup
• Salt & pepper
• Flour

Directions: 
1. Pour water over rice to soak.
2. In a large pot bring water with salt to a boil. Cut out the cabbage core and submerge the head into boiling water. Cook over medium heat for about 10 minutes. Start to carefully remove softened top layer of leaves with a fork and place on a plate. Keep removing each slightly softened leaf until the smallest ones are left (too small to make a roll). 
3. Heat butter in a pan, add onion and carrots. Cook until slightly softened. Transfer to a bowl, add celery, ground pork, rice, pinch of salt and pepper. Mix everything well.
4. Cut off thicker parts of the stem from cabbage leaves to make them thinner and easier to roll. Put a spoonful of filling on each leaf, fold the sides and make a roll. 
5. Add flour to a plate and lightly coat each roll. Fry each roll sightly on all sides and transfer to a deep pan. 
6. Mix chicken stock with tomato sauce and pour over the cabbage rolls. You want the rolls fully covered. 
7. Bring to a boil, cover, turn the heat to low and simmer for about an hour. Stir in a little bit of sour cream at the end, simmer for 2 more minutes. 

Serve with roasted potatoes. 

Notes: 
Enjoy!

Paprika White Wine Bucatini

Recipe Name: Paprika White Wine Bucatini

Story: I've been making this recipe since 2015. I was drawn to this recipe because of the technique and ease of making this gourmet pasta. Alcohol-removed wine or stock can be substituted for the white wine. And I've found over the years that the pasta is still delicious with minimal stirring and less of the risotto technique (I've tried adding most of the liquid at once, covering, and stirring only a few times, and it's still turned out great). I like my food with a kick, so I usually make it with spicy sausage and hot paprika. It's a perfect winter pantry recipe. Hope you enjoy! 

Years you've been making it: Since 2015

Author / Creator: https://iwillnoteatoysters.com/paprika-white-wine-bucatini/

Submitted by: Chelsea

Ingredients: 

• 2 tbsp olive oil
• 1 large yellow onion , chopped finely
• 1 lb Italian sausage, sweet or spicy , casings removed
• 3 tbsp sweet paprika
• 1 tsp kosher salt
• 2 cups dry white wine
• 3-3 1/2 cups chicken or vegetable stock
• 1 lb bucatini , broken in half if your pan isn't wide enough… you will want to have the whole pasta submerged at all times
• 1/4 cup freshly grated parmesan , more for garnish
• chopped chives garnish
• fresh black pepper

Directions: 

1. In a large, wide sauté pan with lid, heat the olive oil over medium-high heat. You will want this pan to be wide enough to have all the bucatini in laying flat. If your pan is not wide enough, break your pasta in half.
2. Add the onions and sauté until translucent and starting to brown, about 5 minutes.
3. Add the sausage and break it up as it browns, about 4 minutes.
4. Add paprika and salt and sauté for 30 seconds until fragrant.
5. Add the white wine and scrape the bottom of the pan as it bubbles to release the bits of flavor.
6. Add 1 cup of the stock. Once it comes to a boil, add the bucatini and reduce the heat to medium-low.
7. Cover the pan. Stir often making sure the bucatini doesn’t stick to the bottom.
8. Once the sauce begins to reduce and thicken, add stock one cup at a time, stirring and covering in between stirs.
9. Continue doing this with the remaining stock until the pasta is cooked through. It will take anywhere between 16-18 minutes. This is like cooking risotto; adding liquid as needed until cooked through. If you're out of stock, use water!
10. Once the bucatini is al-dente, toss in the parmesan and some black pepper. 
11. Check for seasoning and adjust with the salt. Plate and garnish with chives and Parmesan. Enjoy!

Salmon Patties

Recipe Name: Salmon Patties

Story: Salmon patties are nutritious and economical.  I am not sure where I learned to make them but I think it came from Chuck or at least his mom.

Author / Creator: Mom / Suzy, but I think some of the information came from the Whittier's family.

Submitted by: Mom / Suzy

Ingredients: 

• 1 can wild caught salmon (I like this particularly because it has the bones in it which has a high calcium level, but you can also use leftover fresh salmon).
• 1 egg
• 1/4 cup of bread crumbs
• 2 tsp dill (I prefer fresh but dried can be used)
• 1 Tbsp Dijon Mustard

Directions: 

1. Mix everything together: How simple and healthy!
2. Pan fry with a little oil until crispy

Notes: 
I use a sauce that I really like with this:

• 1/2 cup mayonnaise
• 1 Tbs dijon mustard
• 1 Tbs dill (fresh is best)
• dash of Worcestershire sauce

Duck Confit

Recipe Name: Duck Confit

Story: I ran out of recipes with a story, so I decided to share a new recipe I made this year.  The idea of duck confit reminds me of Paris and so "feeds" my travel passion.

Author / Creator: 
https://www.washingtonpost.com/food/2021/02/23/duck-confit-recipe/

Submitted by: Kristy

Ingredients: 

• 1 tablespoon kosher salt
• 2 teaspoons chopped fresh thyme leaves or 1 teaspoon dried (may substitute rosemary or sage)
• 1 teaspoon freshly ground black pepper
• 8 moulard duck legs (about 4 pounds total, see NOTES)
• 1 head garlic, halved across the equator (optional)
• Strips of zest from 1 orange (optional)

Directions: 

1. In a small bowl, combine the salt, thyme and pepper. Sprinkle half of the seasoning mixture over a large, rimmed baking sheet. Place the duck legs in a single layer on top and sprinkle with the remaining seasoning mixture. Cover with plastic wrap and refrigerate for at least 24 and up to 72 hours.
2. When ready to cook the duck, position a rack in the middle of the oven and preheat to 250 degrees.
3. In a large, ovenproof skillet or Dutch oven (a 7-quart oval oven works better than an 8-quart round Dutch oven), arrange the legs in a single layer, skin side down, so they fit snugly. Nest the garlic head halves and orange zest among the duck pieces. Cover and transfer the skillet or pot to the oven for 2 hours.
4. Remove the lid, flip the duck over, skin side up, cover with a large piece of aluminum foil, and continue to slow-roast for 1 hour and 30 minutes more, or until completely cooked through and you can wiggle a bone in the leg without any resistance.
5. If serving right away, transfer the legs, skin side up, to a large, rimmed baking sheet and increase the oven temperature to 450 degrees. Return the duck to the oven for about 20 minutes, or until the skin is crispy. (Otherwise, transfer the duck, the cooking liquid and all of the rendered fat to a large container with a lid, let cool to the touch, no more than 1 hour, then cover and refrigerate. When ready to serve, follow reheating directions in the storage field.) Discard the orange zest before serving or storing.

Notes: 

• Make Ahead: The duck legs need to be seasoned and refrigerated for at least 24 and up to 72 hours before cooking.
• Storage Notes: If the duck legs are submerged in fat, they can be refrigerated for up to 1 month. Otherwise, the duck legs can be refrigerated for up to 5 days. To reheat, position the rack in the middle of the oven and preheat to 450 degrees. Place however many duck legs you plan to serve on a rimmed baking sheet and roast for about 20 to 30 minutes, or until the skin is crispy.
• Where to Buy: Duck legs can be found at well-stocked supermarkets, online or at butcher shops.
• Moulard duck legs often vary in size. If yours are larger — closer to 1 pound each, instead of 8 ounces — add about 12 hours of curing time and adjust the seasonings accordingly.
• To make roasted fingerling potatoes, about 1 hour 30 minutes before the duck is done (around the time when you flip the legs,) on a medium, rimmed baking sheet, toss the potatoes with a generous drizzle of olive oil — or extra duck fat, if you have it — and season liberally with kosher salt. Place in the oven and roast for 1 hour 30 minutes or until browned all over and luxuriously tender.