Here’s the recipe cards!
- 8 lbs boned, skinned chicken thighs
- 4-5 red onions
- 1.5 cups lemon juice
- 2 cups olive oil
- 4 tsp kosher salt
- 2 Tbs, 2 tsp pepper
- 2 Tbs, 2 tsp cumin
- 1 Tbsp red pepper flakes
- 1 tsp cinnamon
- 2 Tbsp minced garlic
Mix marinade ingredients together, then add sliced or quartered onions and chicken. Put in ziplock bag and let marinate several hours or overnight.
Preheat the oven to 425.
Grease a shallow pan. Take the chicken and onions out of the marinade and spread it in a single layer on the pan. Cook for 45 minutes or more.
Chop up the chicken a bit, if you like, and finish cooking it so it crisps up a bit more.
Serve chicken and onions with pita bread triangles, cucumbers, tomatoes, assorted olives, feta cheese, fresh parsley, pomegranates or grapes, fried eggplant, and yogurt sauce.
- 32 oz full fat Greek yogurt
- 2 Tbsp minced garlic
- 1/4 cup lemon juice
- 1 tsp salt
- 1/2 tsp pepper
- fresh parsley or dill, chopped (optional)
Mix all ingredients together. Use for spreading on grilled meats, dipping pita or vegetables, etc.
Pork banh mi
- 5-6 lbs Pork loin
- 1 cup fish sauce
- 12 Tbs sugar
- 1 minced onion
- 4 Tbs minced garlic
- 1.5 tsp pepper
Veggies and dressing
- Sriracha sauce
Slice the raw pork as thinly as you can.
Mix together the fish sauce ingredients and add the meat slices. Seal in a ziplock bag to marinate, as it is horrendously stinky. Marinate several hours or overnight.
Grill the meat over coals or on a pan under a hot broiler.
Toast a sliced baguette or other crusty bread.
quick-pickled carrots and/or cucumbers for banh mi, bibimbap, ramen, tacos, etc.
An easy way to add tons of bright flavor and crunch to a meal. We pickle carrots and cucumbers most often, but you can also use radishes, red onions, daikon, or any firm vegetable.
- 6-7 medium carrots, peeled
- 1 lb mini cucumbers (or 1 lg cucumber)
For the brine (make double if pickling both carrots and cukes)
- 1 cup water
- 1/2 cup rice vinegar (other vinegars will also work; you'll just get a slightly different flavor)
- 1/2 cup sugar
- 1 Tbsp sale, preferably kosher
Mix brine ingredients together until salt and sugar are dissolved.
Slice or julienne the vegetables. The thinner they are, the more flavor they pick up, but the more quickly they will go soft, so decide how soon you are going to eat them and cut accordingly!
Add them to the brine so they are submerged.
Cover and let sit for a few hours or overnight or longer. Refrigerate if you're going to leave them overnight or longer.
Italian wedding soup
A simple, tasty soup subject to many variations
- 6 cups (1.5 quarts) chicken broth
- 1-2 handfuls fresh spinach or kale, torn up
- 1/2 cup small uncooked pasta like ance di pepe
- freshly-ground pepper and parmesan cheese for finishing
for the meatballs:
- 1 lb ground turkey (may use ground pork or combination)
- 1/2 tsp salt
- 1/2 tsp ground pepper
- 1 Tbsp minced garlic
- 1 egg, beaten
- 1/2 cup bread crumbs
- 1/2 cup grated parmesan
Mix together all meatball ingredients with your hands. Form into about 25 small meatballs.
Heat up the chicken broth in a pot.
To cook the meatballs, either bake them on a pan in a 350 oven for about 25 minutes, then add them to the broth, or drop them into boiling broth and cook for about 25 minutes.
When meatballs are cooked through, add pasta and greens and cook for another 15 minutes until pasta is soft.
Serve in bowls and top with more pepper and parmesan cheese.
Pumpkin quick bread or muffins
Makes 2 loaves or 18+ muffins
- 15 oz canned pumpkin puree
- 4 eggs
- 1 cup veg or canola oil
- 1.5 cups sugar
- 3.5 cups flour
- 2 tsp baking soda
- 1.5 tsp salt
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1/2 tsp ground cloves
- 1/4 tsp ground ginger
- oats, wheat germ, turbinado sugar, chopped dates, almonds, raisins, etc. optional
Preheat oven to 350. Butter two loaf pans or butter or line 18 muffin tins.
In a large bowl, mix together dry ingredients.
In a separate bowl, mix together wet ingredients. Stir wet mixture into dry mixture and mix just to blend.
Optional: add toppings or stir-ins of your choice.
Spoon batter into pans or tins. Bake about 25 minutes for muffins, about 40 minutes for loaves.