Recipes

Lunch/Dinner

Rachel and Portia’s Falagones

Listen to Episode 84: Falagones With Rachel And Portia

Dough Ingredients:

  • 10 c flour
  • 1 c Crisco shortening
  • 1 tsp salt
  • 4 c warm to hot tap water

Dough Directions:

  • Blend the Crisco and salt into the flour as if making a pie crust
  • Once the Crisco is blended into the flour, slowly add the water and mix until the dough is formed. The dough consistency should allow you to be able to roll each piece out with a rolling pin. Dough should be smooth and soft but not sticky.
  • Cut the dough into 10 equal size pieces. Cover with a towel and let rest for a few minutes.
  • Roll each piece into a 9-inch circle as if making a pie shell on a floured cutting board.

Filling Ingredients:

  • 5 lbs baking potatoes, peeled and sliced into a bowl of cold water
  • 4 c sweet onions, peeled and sliced
  • 2 medium green peppers, cut into pieces (hot banana peppers can be added, if desired)
  • 1 c oil
  • 1 Tbsp salt
  • 1 Tbsp black pepper
  • 1 Tbsp garlic powder
  • 1 c grated parmesan and Romano cheese (mix 1/2 c of each)

Filling Directions:

  • Make sure potatoes are drained from all the water. In a large bowl, mix all of the potato filling ingredients together, making sure all ingredients are well-blended.
  • Put 2 c of potato mixture on half of the pie shell, allowing you to top the mixture with the other half of the pie shell. Once the mixture is covered, seal the falagone with your fingers or a fork ensuring there will be no leakage when baking.
  • Vent the top of the falagone with a fork to allow venting while baking. Place on a greased baking tray. You should be able to fit 2 on a tray or 3 if the tray is larger.
  • Bake at 350°F for 1 hour. The falagone will be golden brown when completed.
Ingredients, Lunch/Dinner, Vegan

Bread and Butter Refrigerator Pickles

Listen to Episode 67: Refrigerator Pickles

Ingredients:

  • 2 lbs cucumbers
  • 1 c sweet onions, very thinly sliced
  • 2 c distilled white vinegar
  • 1 c sugar
  • 2 Tbs pickling spice
  • 1 Tbs pickling salt

Directions:

  • Wash and slice the cucumbers and onions.
  • In a large pot, combine vinegar, sugar, pickling spice, and pickling salt. Bring to a boil, make sure sugar and salt are dissolved.
  • Turn heat down and let cool 3 minutes.
  • Arrange 3 pint jars on counter and put 1/3 c sweet onions in each jar, layering with cucumbers. Pack firmly.
  • Pour the brine into the jar, leaving approximately 1/2 inch headspace. Tap jars gently on countertop to dislodge any trapped air bubbles.
  • Apply lids and let jars cool. When room temperature, place jars in refrigerator. Let sit at least 48 hours before eating.
Ingredients, Lunch/Dinner, Vegan

Garlic Dill Refrigerator Pickles

Listen to Episode 67: Refrigerator Pickles

Ingredients:

  • 2 lbs cucumbers
  • 1 1/2 c apple cider vinegar
  • 1 1/2 c water
  • 2 Tbs pickling salt
  • 6 garlic cloves, peeled
  • 3/4 tsp crushed red pepper
  • 3 tsp dill seed
  • 1 1/2 tsp black peppercorns

Directions:

  • Wash and slice the cucumbers.
  • In a large pot, combine vinegar, water, and pickling salt. Bring to a simmer.
  • Arrange 3 pint jars on counter and put 1/4 tsp crushed red pepper, 1 tsp dill seed, 1/2 tsp black peppercorns, and 2 garlic cloves in each jar.
  • Pack the cucumber slices tightly into the jars.
  • Pour the brine into the jar, leaving approximately 1/2 inch headspace.
  • Tap jars gently on countertop to dislodge any trapped air bubbles.
  • Apply lids and let jars cool. When room temperature, place jars in refrigerator. Let sit at least 48 hours before eating.
Ingredients, Lunch/Dinner

Rendered Butter

Listen to Episode 65: Rendered Butter

Ingredients:

  • 1 lb butter, salted or unsalted

Directions:

  • Slowly melt the butter in a pan over low heat.
  • Skim off the solids that form on the surface, then set the butter aside to allow any other solids to sink to the bottom.
  • Carefully pour the rendered butter off and into a clean jar.
  • Skim off any remaining butter solids. The solids can be composted or thrown away.
  • 1 lb butter makes about 3/4 c of rendered butter. You can store in a sealed jar on the counter or in the refrigerator.
Lunch/Dinner

Kofta (Lamb Balls)

Listen to Episode 63: Mediterranean Delights

Ingredients:

  • 2 lb lamb, ground
  • 1 egg
  • 1 tsp minced garlic
  • 1/4 tsp salt
  • 1 c plain bread crumbs
  • 1 Tbs olive oil
  • 1/2 tsp dried garlic
  • 1/2 tsp dried onion

Directions:

  • Combine all ingredients in large bowl, mix well.
  • Form into balls about 1 1/2 inch diameter.
  • Place on a greased cookie sheet and bake at 350°F for 40-45 minutes or until browned.
  • Serve with pepper sauce, cucumber sauce, garlic sauce, Syrian bread, and hummus.
Lunch/Dinner

Sausage Patty Sandwiches

Listen to Episode 62: Sausage Patty Sandwiches

Ingredients:

  • Red, orange, and yellow peppers, cleaned
  • Provolone cheese
  • 2 lb loose Italian sausage
  • 1 egg
  • 1 c seasoned Italian bread crumbs
  • Ciabatta buns
  • Olive oil

Directions:

  • Rub washed peppers with olive oil. Place on a foil lined baking sheet.
  • Roast in oven at 400°F (convection) until skins begin to brown and bubble.
  • Place in a pot with a lid to cool. This helps the skins to come off. Once cooled, remove skins and set aside.
  • Mix sausage, egg, and bread crumbs together well. Make into patties. Bake at 375°F for 30 minutes.
  • Brush both insides of ciabatta buns with olive oil. Add sausage patty, cheese, and roasted pepper.
Dessert

Strawberry Pretzel Jello

Listen to Episode 61: Strawberry Pretzel Jello

Ingredients:

  • 2 c crushed pretzels
  • 3/4 c butter, melted
  • 3 tsp brown sugar
  • 2 c whipped topping
  • 8 oz cream cheese
  • 1 c sugar
  • 2 3-oz packages strawberry jello
  • 2 c boiling water
  • 32 oz frozen sweetened sliced strawberries, thawed

Directions:

  • In a bowl, combine the pretzels, butter, and brown sugar. Press into an ungreased 9×13 baking dish.
  • Bake at 350°F for 10 minutes. Cool on a wire rack.
  • In a small bowl, beat whipped topping, softened cream cheese, and sugar until smooth.
  • Spread over cooled pretzel crust. Refrigerate until chilled.
  • For topping, dissolve gelatin in boiling water in a large bowl. Stir in strawberries with syrup; chill until partially set.
  • Carefully spoon over filling. Chill for 4-6 hours or until firm.
  • Cut into squares, serve with whipped topping if desired.
Lunch/Dinner, Side Dishes

Mashed Potatoes and Spinach

Listen to Episode 58: Side Dishes

Ingredients:

  • 8 potatoes, peeled, cooked, and mashed
  • 1 package frozen chopped spinach, cooked
  • 1/2 c butter
  • 1 c sour cream
  • 5 or 6 green onions, chopped
  • 8 oz chedder cheese, shredded

Directions:

  • Blend all ingredients together.
  • Place in a buttered 2 quart cassarole dish.
  • Bake for 30 minutes at 350°F.
Lunch/Dinner, Side Dishes, Vegan

Country Coleslaw

Listen to Episode 58: Side Dishes

Ingredients:

  • 1 large head cabbage, shredded
  • 1 large green pepper, sliced paper thin
  • 2 medium onions, sliced or chopped
  • 1 medium jar pimentos, drained
  • Carrot, grated (opt.)
  • Dressing (listed in directions)

Directions:

  • To make the dressing, mix 1 c salad oil, 1 c sugar, 3/4 c white vinegar, 1 1/2 tsp salt, and 1 tsp celery seed. Boil for 2 minutes.
  • Mix all vegetables in a bowl. If onions are sliced, separate the rings.
  • Pour the hot dressing over vegetables. Cover tightly and refrigerate overnight.
  • Stir in the morning or before serving. Drain the dressing off before you serve.
  • If the cabbage is very large, make another half batch of the dressing.