These recipes are mostly greater Mediterranean inspired - ranging from the southeastern shores of Europe through the Mideast and including the cuisine of North Africa. My food philosophy is based on the premise that what we have been eating for millions of years (okay, thousands) is good. More recent additions might be okay or might not be. My three food evils are: refined sugar (poison in empty calories), hydrogenated oils (they strip your body of what you need in the name of stable shelf life) and corn not as a vegetable but used in place of grass to feed livestock and transformed into unrecognizeable and ubiquitous products. Many dishes are not vegetarian although the amount of meat in a dish is quite low. Animal fats are good for you. Also, there are no documented absolutely vegetarian self-sustaining societies. There have been many mostly vegetarian societies but none exclusively. Why? The needs of childbirth, growing healthy children and sustained extremely strenuous physical labor each play a role in wanting some meat. I hope you enjoy these recipes.
Yogurt Maker Plans |
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$ 2.95 USD
Easy to use and easy to make 5 quarts of yogurt at a time with the Yogurt Maker from the Yogurt Maker Plans. See Yogurt Maker Plans page for more details.
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 | Stupid Pasta No, no, no the pasta isn't stupid it's when you are too stupid to count more than three (if you count the cheese 4) ingredients. The ingredients are: Bacon, Onion, Pasta and cheese for topping. Shown finished off in the cast iron skillet and for the recipe see "Stupid Pasta" at the top of the page. |
 | Pan Roasted Potatoes Who doesn't love pan roasted potatoes with onions? Nobody. The only downsides are 2 1/2 hours to prepare correctly and the probelm of never making enough. Makes an excellent base for chicken or meat as in the Chicken Egg-Lemon soup. See "pan Roasted Potatoes" at the top for the recipe. |
 | Egg-Lemon Chicken Soup This soup is almost as fussy to make as a souffle requiring a delicate balance of lemon to prevent the whites from separating fron the yolks and careful timing to whip air into the whites, adding yolks and lemon and cooking over high heat to stiffen the egg proteins. The single most requested I-am-sick-feed-me-soup. Guranteed results so the effort is worth it. You might want to think of the first time through as practice. See "Egg-Lemon Soup" at the top of the page for the recipe. |
 | Spinach-Cheese Pie The many layers of filo, layered in butter and baked, both contain the separate greens portion and cheese-egg portion and turn into parchment like layers that shatter and pop when you eat it. This version uses dandelions which is more in keeping with its celebration of the beginning of spring and slightly earthier. See "Spinach-Cheese Pie" at the top of the page for the recipe. |
 | Ham and Cheese Calzone What happens when you are in a rush ? this - a so-so product. Absolute minimum times needed for yeasted bread dough and suggestions for improvements. See the top for "S0-so Calzone" |
 | Wok Fried Potatoes I love potatoes! I am surprised I don't weight 857 pounds. This dish is great with rice, beans and something green. I use peanut oil for crispy on the outside, soft, soft, soft and tender on the inside potatoes. See "Wok Fried Potatoes" at the top of this opening page for the recipe. |
 | Lamb stew with sumac By the time the stew is done you can suck off the meat from the bone. You must buy Summac powder for this dish it gives the stew a slightly tart taste, a reddish tint and superior flavor. For the recipe look for "Lamb stew with sumac" at the top of this opening page. |
 | Hash Browns + Egg This entire breakfast can be prepared in under 15 minutes from start to finish. Although there is no prep time for most of the 15 minutes you are busy. While you are waiting for one step to finish you are preparing for the next. The results are surprisingly good. See the top of the page:" Hash Browns + Egg " |
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 | White Beans with Pomegranate Syrup The addition of the pomegranate syrup makes this unusual bean dish distinctive. The syrup also adds a bit or red coloring. Pomegranate syrup or molasses is available from Mid-Eastern grocers. See "White Beans with Pomegranate Syrup" at the top of the page for the recipe. |
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