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.
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, Side Dishes

Redskin Potato Salad

Listen to Episode 37: A Good Redskin Potato Salad

Ingredients:

  • 5 lbs redskin potatoes
  • 6 hard-boiled eggs
  • 6 celery ribs
  • 5 green onions
  • 1 1/2 c lite sour cream
  • 1 c regular mayo
  • 1 Tbsp dill
  • 1/2 tsp garlic
  • 1/2 tsp onion
  • 1/2 tsp salt
  • 1/4 tsp pepper

Directions:

  • Clean potatoes, place in a large pot, and cover with water. Bring potatoes to a boil and cook for 10 minutes. Drain and cool.
  • Cut up potatoes in 1/2 or 3/4 inch chunks, chop celery, onions, and eggs. In a large bowl put 1/2 of the potatoes, then 1/2 of the chopped celery, onion, and egg. Repeat.
  • Mix dressing ingredients in a separate bowl (lite sour cream, mayo, dill, garlic, onion, salt, & pepper).
  • Pour over potatoes. Fold to blend.
  • Refrigerate for at least 3 hours or overnight.
Lunch/Dinner, Soup, Vegan

Vegetable Soup

Listen to Episode 32: More Soup For You!

Ingredients:

  • 29 oz tomato pureé
  • 46 oz vegetable juice
  • 4 carrots, chopped
  • 4 celery ribs, chopped
  • 1/2 head cabbage
  • 1 Tbs garlic
  • 6 potatoes, cut up
  • 1 can green beans
  • 2 c frozen corn
  • 2 c frozen lima beans
  • 2 c peas

Directions:

  • Shred cabbage in the food processor.
  • In a large pot, mix tomato pureé, vegetable juice, carrots, celery, cabbage, and garlic.
  • Add water using the tomato pureé and vegetable juice cans (equivalent to 75 oz, rinses out cans). Cook for 2 hours, until cabbage is cooked and clear.
  • Add potatoes and cook about 45 minutes more.
  • Add green beans with juice and cook 10 minutes. Add corn and lima beans, cook 10 minutes. Add peas last, cook 10 minutes.
  • Serve hot with a fresh loaf of Mary Mac Bakehouse bread!
Lunch/Dinner

Zucchini Lasagna

Listen to Episode 22: Chopped: Zucchini

Ingredients:

  • 1 1/2 to 2 lbs dry ricotta cheese
  • 1 lb shredded provolone cheese
  • 1 c grated Romano cheese
  • 2 zucchini
  • 1/4 tsp granulated garlic
  • 1/4 tsp basil
  • 1 dash salt
  • 1 dash pepper
  • 2 eggs

Directions:

  • Slice zucchini into long pieces, like lasagna noodles.
  • Mix ricotta, provolone, and Romano cheeses well. Add garlic, basil, salt, and pepper. Add 2 eggs and mix well.
  • Layer in 9×13 glass baking dish as follows: sauce, zucchini, cheese, sauce, zucchini, cheese, sauce.
  • Bake at 350°F for 35-40 minutes.
Lunch/Dinner

Mop and Bop Burgers

Listen to Episode 16: Mop And Bop Burgers

Ingredients:

  • 2 lbs ground beef
  • 1/2 c Italian bread crumbs
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 tsp garlic
  • 1 tsp basil
  • 1/2 lb provolone cheese, sliced
  • Pasta sauce, warmed

Directions:

  • Mix all ingredients (except provolone and sauce) well. Divide mixture into 8 patties.
  • Bake, broil, fry, or grill to medium.
  • Top with pasta sauce and a slice of provolone cheese, serve on a good roll.

Ingredients:

  • 2 lbs ground beef
  • ground bacon
  • 1/2 c plain bread crumbs
  • 1 egg
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 tsp granulated garlic
  • 1/2 c minced onion

Directions:

  • Mix all ingredients (except ground bacon) well. Divide mixture into 8 patties, press ground bacon into the outside of each patty.
  • Bake, broil, fry, or grill to medium.
  • Serve with barbecue sauce on a good roll.
Lunch/Dinner

Crockpot Pulled Italian Beef

Listen to Episode 12: Hot Italian Beef

Ingredients:

  • 2-3 lb beef roast – chuck or English cut, fat removed
  • 1 12-oz can dark beer
  • 1 12-oz jar (drained) pepperocini peppers
  • 2 Tbs Italian seasoning
  • 1 Tbs minced garlic
  • 1/2 tsp each: salt, pepper, garlic powder

Directions:

  • Trim fat from beef, set aside. Put seasoning, garlic, beer, & peppers into the crockpot. Place beef on top.
  • Season beef with salt, pepper, & garlic powder.
  • Cook 8-10 hours on low.
  • Remove beef from crockpot. Carefully remove peppers from juice to a bowl. Shred beef and return to crockpot.
  • Serve on hard rolls with juice for dipping. Serve peppers the on side – they are hot!