Red, Gold and Black and Green Chili – for the Crock Pot

Adapted from Moosewood Restaurant Cooks at Home

1/2 cup bulgur
3 cups undrained canned tomatoes (28-ounce can)

3 tablespoons olive oil or vegetable oil
2 cups chopped onions
3 garlic cloves, minced or pressed
2 generous teaspoons ground cumin
2 generous teaspoons chili powder

2 green bell peppers, chopped
2 cups fresh or frozen cut corn
11/2 cups drained cooked black beans (1 14-ounce can)
1 1/2 cups drained cooked red kidney beans (1 14-ounce can)
salt to taste

Add all ingredients except the bulgur wheat to the crock pot, cook for 4-6 hours. Add bulgur wheat during the last hour of cooking. Serve with grated cheese.

Lemon-Oregano Chicken

I have never made this recipe with chicken thighs, as called for in this dish. However, I made this dish with boneless breast and split chicken breast, which were both very good.

Ingredients
2 garlic cloves
3 tablespoons vegetable oil, divided
2 tablespoons fresh lemon juice, divided
8 chicken thighs with skin (about 1 3/4 pounds)
2 tablespoons unsalted butter, divided
1/2 cup reduced-sodium chicken broth
1 teaspoon dried oregano

Accompaniment: lemon wedges

Directions
Preheat oven to 450°F with rack in middle. Mince and mash garlic to a paste with a pinch of salt, then whisk together with 2 tablespoons oil, 1 tablespoon lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Pat chicken dry and coat with lemon-garlic mixture.

Heat 1 tablespoon butter and remaining tablespoon oil in a 12-inch heavy skillet over medium-high heat until foam subsides. Brown chicken in 2 batches, skin side down, until golden and crisp, 5 to 6 minutes (chicken will not be cooked through). Transfer, skin side up, to a 4-sided sheet pan.

Pour off fat (and any small burnt pieces) from skillet. Add broth and remaining tablespoon lemon juice and boil until reduced by half, about 2 minutes. Whisk in remaining tablespoon butter and oregano, then pour over chicken.

Roast chicken in oven until cooked through, about 20 minutes. Season with salt and pepper.

Serve with:Roasted Potatoes with garlic, lemon and oregano; orzo; asparagus with horseradish butter
GourmetApril 2009by Paul Grimes2009-03-17 15:05:24.0

Roasted Potatoes with Garlic, Lemon and Oregano

These are the potatoes that accompany the Lemon-Oregano Chicken. They are kind of labor intensive for me, but worth it.

Ingredients
3 pounds baking potatoes, peeled and cut into 1 1/2-inch cubes
1/2 cup olive oil4 garlic cloves, minced
1 1/2 teaspoons dried oregano, crumbled
1 teaspoon salt
Freshly ground black pepper
1/2 cup beef stock or chicken stock
1/3 cup freshly squeezed lemon juice
2-3 tablespoons chopped fresh oregano

Directions
Preheat oven to 400°F.Place the potatoes in a single layer in a 13-x-9-inch baking dish and pour the oil over them. Add the garlic, dried oregano, salt and pepper to taste and toss well to coat with the oil.

Bake the potatoes for 15 minutes. Add the stock, toss and bake for 10 minutes more. Add the lemon juice, toss and bake for 10 to 15 minutes more, or until the potatoes are cooked through.

(Highly Recommended) If you like, preheat the broiler and broil the potatoes for 2 to 3 minutes, or until golden brown.Sprinkle with the fresh oregano and serve at once.

Variation:Dissolve 1 tablespoon tomato paste in the stock, and reduce the amount of lemon juice to taste. Substitute Aleppo pepper or crushed red pepper flakes for the black pepper.

The Foods of the Greek Islands: Cooking and Culture at the Crossroads of the Mediterranean© 20002000by Aglaia Kremezi2006-05-16 16:12:53.0

Mushroom Tofu Stroganoff

Adapted from Horn of the Moon Cookbook, Ginny Callan

4 Tablespoons unsalted butter
1 ½ cups finely chopped onion (this took 1 ½ medium onions for me)
4 cloves of garlic, minced
1 teaspoon dried dill weed
2 teaspoons dried basil
3 pounds of extra firm tofu
vegetable oil for frying
2 tablespoons tamari (I could not find so I used reduced sodium soy sauce)
10 ounces mushrooms, sliced (I used baby bella)
½ teaspoon salt (may not need if using soy sauce)
¼ teaspoon cayenne pepper
3 quarts water
1 lb curly noodles
1 cup sour cream
½ cup finely chopped fresh parsley
2 teaspoons poppy seeds

Cut tofu into cubes and drain on paper towels. Brown the tofu in a non-stick frying pan with a little vegetable oil, over medium/low heat. Wait until one side is brown before flipping – this took about 7 minutes per side for me, but it depends on your pan and heat. Set cooked tofu aside on paper towels and keep warm.

Melt 2 tablespoons butter into wok or large frying pan and saute the onions, garlic, dill weed and basil for 5 minutes or less, until onions soften a bit. Add mushrooms, salt (if using) and cayenne, and saute for a few more minutes. Don’t fry so long that liquid disappears – you want the mushrooms soft, but not dry. Add the soy sauce and stir to combine. After a minute, stir in the sour cream and parsley, then cover and turn off heat.

Meanwhile, boil the noodles until tender but not mushy – this took me less time than the package recommended. Drain and return to the pot. Add 2 tablespoons butter and the poppy seeds and stir to combine. Serve noodles with stroganoff on top.

Spinach and Cheese Strata

3 Tbs Butter
1.5 cups onions
1 lb of frozen spinach, defrosted and drained
1 tsp salt
1/2 tsp pepper
dash of nutmeg
8 cups diced Italian bread
2 cups shredded sharp provolone
1/2 cup Parmesan
9 eggs
2.75 cups milk

Melt the butter in large pan, add onions and saute over medium heat until soft. Add spinach and about half the salt and pepper. Cook until spinach is warmed. Meanwhile, whisk the eggs and milk with the remaining spices and set aside. Oil the dish you are working in. Put in 1/3 of the bread cubes, 1/3 of the spinach, and 1/3 of both cheeses. Do this twice more. Then carefully pour the eggs over the entire dish. Take your time and let the bread absorb some of the liquid.

Pop a lid on the dish and let it soak over night.

The next day, take out the dish and let it sit for about 30 minutes. Preheat the oven to 350'. Bake for about 45 -50 minutes or until it is set and golden brown on the top. Put a pan under it to catch drips (do you hear the voice of experience here...).

Here is the original I based this upon.

The scones are exactly as Annie made here except (and isn't there always at least one!), I used blueberries I picked last year in place of raspberries.