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.
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

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.
Lunch/Dinner, Side Dishes

Better Homes and Gardens Mac n’ Cheese

Listen to Episode 43: Mac n’ Cheese with John Anthony

Ingredients:

  • 1 1/2 c (uncooked, 3 c cooked) elbow macaroni
  • 1/4 c butter
  • 1/4 c finely chopped onions
  • 2 Tbs flour
  • 1 dash salt
  • 1 dash pepper
  • 2 c milk
  • 2 c cheese (1 1/2 c colby and 1/2 c jack)

Directions:

  • Cook macaroni per package. Drain.
  • Cook onion in butter. Add flour, salt, and pepper. Stir and cook to make a roux.
  • Add milk, stir and cook until thickened. Add cheese, melt and stir. Add macaroni and mix well.
  • Serve as is for a creamy macaroni and cheese or bake 30 minutes at 350°F.
Lunch/Dinner

Pittsburgh Salad

Listen to Episode 42: The Pittsburgh Salad Episode

Ingredients:

  • Salad greens
  • Assortment of vegetables
  • Hard-boiled eggs, cooked & quartered
  • Shredded cheese
  • Fries (see Oven Fries recipe)
  • Cooked meat
  • Salad dressing, any

Directions:

  • Salad greens are your choice (bib, iceburg, or romaine lettuce, spinach, etc). Typical vegetables are tomato, cucumber, olives, onion, carrot, celery, and radish.
  • Use 1 hard-boiled egg per salad. Shredded cheese is typically provolone, mozzerella, or cheddar. Meat is usually grilled chicken breast, steak, or shrimp.
  • Assemble in order: bed of salad greens, assorted vegetables, eggs, hot meat, hot fries, cheese, and top with salad dressing.
  • Voila! A Pittsburgh Salad!
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

Five Can Chili

Listen to Episode 25: Five Can Chili

Ingredients:

  • 2 cans diced tomatoes
  • 2 cans beans
  • 1 can tomato soup
  • 1-2 cans water
  • 1/2 – 1 lb meat, pre-cooked (or cubed yams) – Optional
  • 1 1/2 Tbs chili powder
  • 1 tsp cardamom
  • Chopped veggies

Directions:

  • Put all ingredients into a 4 quart or larger crockpot. Mix well.
  • Cook on low for 6-8 hours. If using fresh yams or sweet potatoes instead of meat, plan to cook 2-3 hours longer or cook on high as they will take longer to cook.
  • Serve with cornbread or a good homemade bread.
  • Use ground beef, turkey, or hot sausage. For vegetarian or vegan, use yams or sweet potatoes. You can even make it without, for a more soup-like chili.
  • Also optional: chopped peppers, onions, or tomatoes.