Category: Recipes

Stuffed Eggplant

Posted on by rchapin

This is a really delicious Indian dish that can be enjoyed with either roti or rice.

Ingredients

  • 10 – 12 small round brinjal (mini eggplants)
  • 1/2 TSP salt
  • 4 TBSP oil
  • 1 medium white or red onion, chopped
  • 6 – 7 dried red chilies
  • 2 TBSP coriander seeds
  • 1 TBSP cumin seeds
  • 1 TSP fenugreek seeds
  • 2 TSP sesame seeds
  • 9 cloves garlic
  • 1/4 cup of peanuts, or if you have a peanut allergy you can substitute with sliced almonds
→ Continue reading “Stuffed Eggplant”

Chickpea and Rice Stew

Posted on by rchapin

Ingredients

  • 1.5 cups basmati rice
  • 1 TB olive oil
  • 1/4 cup olive oil
  • 1 cup yellow onion, diced
  • 2 (14 oz) cans chickpeas, drained
  • Salt & black pepper, to taste
  • 3 garlic cloves, minced
  • 1 tsp ground turmeric
  • 1/2 tsp crushed red pepper flakes
  • 1 lemon, juiced and zested
  • 1 (32 oz) box low sodium vegetable broth
  • 4 oz fresh baby spinach
  • 1/2 cup cilantro, chopped
  • 1/2 cup parsley, chopped
  • 1/4 cup dill, chopped
  • 1 TB chives, chopped
  • 4 Naan
→ Continue reading “Chickpea and Rice Stew”

Bean and Barley Leek Soup

Posted on by rchapin

Make 3 cups of cooked barley ahead of time and have it on hand when cooking the soup.

Ingredients

  • 2 Tablespoons olive oil
  • 3 cloves garlic, minced
  • 2 leeks, diced
  • 3 carrots, diced
  • 1 bulb fennel, sliced thin (1 cup)
  • 1 (15 ounce) can no-salt added diced tomatoes
  • 1 teaspoon Herbes de Provence
  • 4 cups low-sodium vegetable broth
  • 2 (15 ounce) cans white beans,rinsed and drained
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon lemon zest
  • 4 ounces
→ Continue reading “Bean and Barley Leek Soup”

Potato Soup Slow Cooker Recipe

Posted on by rchapin

It’s cooked all day in the slow cooker and is great for a cold day. Top with bacon, cheese, and green onions for the ultimate potato soup. Prep Time: 10 mins, cook time: 5 hours

Ingredients

  • 1(80 oz.) bag frozen hash-brown potatoes (I used cubed)
  • 2 (14 0z.) cans chicken broth (see Note)
  • 1(10.75 oz.) can cream of chicken soup
  • 1/2 cup chopped onion
  • 1/4 teaspoon ground black pepper (more to taste)
  • 1 (80z) package cream cheese (softened)
  • Optional Toppings:
→ Continue reading “Potato Soup Slow Cooker Recipe”

Mama Stamberg’s Cranberry Relish

Posted on by rchapin

Ingredients

  • 2 cups whole raw cranberries, washed
  • 1 small onion
  • 3/4 cup sour cream
  • 1/2 cup sugar
  • 2 tablespoons horseradish from a jar (“red is a bit milder than white”)

Directions

  1. Grind the raw berries and onion together. (“I use an old-fashioned meat grinder,” says Stamberg. “I’m sure there’s a setting on the food processor that will give you a chunky grind — not a puree.”)
  2. Add everything else and mix.
  3. Put in a plastic container and freeze.
  4. Early Thanksgiving
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Noodle Kugel

Posted on by rchapin
  • 16 ounces (400 gm) broad egg noodles
  • 4 Tbsp. (50 gm) butter, melted
  • 1 pound (500 gm) cottage cheese
  • 1 pound (500 gm) sour cream or Israeli white cheese
  • 4 eggs, beaten
  • 1/2 cup sugar
  • 2 Tbsp. vanilla extract
  • 1 1/2 cup crushed cornflakes
  • 2 tsp. cinnamon
  • 1/4-1/2 cup sugar

Directions

  1. In a large bowl, mix the noodles with the melted butter, cheeses, eggs, sugar and vanilla.
  2. Pour into a greased 9×13 inch pan.
  3. In a separate bowl, mix the
→ Continue reading “Noodle Kugel”

Thanksgiving Sage Stuffing

Posted on by rchapin

Serves 6 to 8

Ingredients

  • 1 (about 18-ounce) loaf rustic bread, cut into 1-inch cubes (about 10 cups)
  • 6 tablespoons unsalted butter, divided
  • 2 large yellow onions (about 1 pound total), diced
  • 4 large stalks celery, diced
  • 4 cloves garlic, minced
  • 1/4 cup finely chopped fresh sage leaves
  • Leaves from 4 sprigs fresh thyme
  • 2 cups low-sodium turkey, chicken, or vegetable broth
  • 2 large eggs
  • 1 teaspoon kosher salt
  • Freshly ground black pepper

Directions

  1. Dry the bread. Arrange a rack in the middle of the oven and heat the oven to 225°F. Spread the bread
→ Continue reading “Thanksgiving Sage Stuffing”

Pumpkin Pie

Posted on by rchapin

This recipe is for pumpkin pie made from fresh pumpkin. I have not tried swapping out the pumpkin for the same volume of canned pumpkin. I typically use a Cheese or Galeux d’Eysines pumpkin. The former is a squat, grey colored pumpkin that looks like a cheese wheel and the latter like it was grown in Chernobyl and is grey covered in what can best be described as warts. The more ‘warts’ the sweeter they are. They are both delicious.→ Continue reading “Pumpkin Pie”

Pasta-Bean Soup with Fresh Herbs

Posted on by rchapin

Ingredients

  • 2 cups sliced fresh mushrooms
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon margarine or butter
  • 2 14%-ounce cans vegetable, chicken, or beef broth
  • 4 cup small pasta shells
  • 1 16-ounce can tomatoes, cut up
  • 1 15-ounce can garbanzo beans, rinsed and drained
  • 1/4 cup snipped fresh basil
  • 1 tablespoon snipped fresh thyme
  • Fresh basil sprigs (optional)

Directions

In a large saucepan or Dutch oven cook the mushrooms, onion, and garlic in hot margarine or butter till → Continue reading “Pasta-Bean Soup with Fresh Herbs”

Four Bean Enchiladas

Posted on by rchapin

Ingredients

  • 16 6-inch corn tortillas
  • 1 15-ounce can red kidney beans, rinsed and drained
  • 1 15-ounce can garbanzo beans, rinsed and drained
  • 1 15-ounce can pinto beans, rinsed and drained
  • 1 15-ounce can navy or great northern beans, rinsed and drained
  • 1 11-ounce can condensed cheddar cheese or nacho cheese soup, or 10 ounces of cheddar cheese
  • 1 10-ounce can enchilada sauce
  • 1 8-ounce can tomato sauce
  • 14 cups shredded Monterey Jack or cheddar cheese (6 ounces)
  • Sliced pitted ripe
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© 2005 Ryan Chapin