Suburban Homecraft

Education and Resources for Living Well with Little

Recipes

Eating locally and simply doesn’t have to be boring. Here are some of our favorite recipes that use simple ingredients, including a lot of the things we make in class. They also end up being pretty cheap, too. Feel free to share this page!

Mayonnaise

This staple is so easy to make, it literally takes less time than putting on your coat, finding your keys, getting to the car, and backing out of the driveway if you’ve found you’ve run out of mayonnaise. By the time you could get to the grocery store, you could have a fresh batch of mayo made and the blender cleaned up, plus it’s a fraction of the cost and you just saved a half gallon of gas.

Ingredients:

1 large egg
3 Tbs. cider vinegar
1/2 tsp. salt
1/2 tsp. dry or 1 tsp prepared mustard (optional)
1 1/4 cups oil

Place the first four ingredients in a blender with a little of the oil. Process a few seconds.

With the blender running, drizzle oil into the mixture until all of it is incorporated. Scrape the mayonnaise into a container and store in the refrigerator.

Try customizing your mayo with fresh garlic or garlic powder, paprika, chili powder, herbed vinegar instead of cider, or any other variant you can think up!

(adapted from the Moosewood Cookbook)

Tofu Mayonnaise

If you’d rather not have egg in your mayonnaise, raw or not, try this vegan alternative.

Ingredients:

1 packed cup silken tofu (you can use regular, but silken is much better)
1 small clove garlic, minced, or 1/4 tsp. garlic powder
1 tsp. good quality prepared mustard
2 tsp. cider vinegar
1/4 to 1/2 tsp. salt (to taste)
1/4 cup olive or cooking oil

Place everything but the oil in a blender or food processor and process until very smooth.

With the blender running, drizzle oil into the mixture until all of it is incorporated. Scrape the mayonnaise into a container and store in the refrigerator.

(Adapted from the Moosewood Cookbook)

Grilled Peach Salsa

Ingredients:

2–3 large peaches (about 3 cups)
4–5 tomatoes (about the same volume as peaches)
1–2 jalapeño peppers (to taste)
1/4 cup honey
1/4 cup cider vinegar
1/4 cup fresh basil
salt and pepper to taste

Cut peaches in half, brush cut surfaces with oil and grill about 5 minutes on each side to brown and loosen skins (under the broiler of a toaster oven works well for this is you don’t have the grill going). Remove from grill, let cool, and remove skins. Chop peaches and place in large bowl.

Cut tomatoes in half and gently squeeze out most of the jelly and seeds. Chop tomatoes, mince jalapeños, and add both to the bowl with the peaches.

Stir in honey, vinegar, chopped basil, salt, and pepper. Chill in refrigerator at least 2 hours.

Excellent on grilled meats, or on Zucchini Feta Pancakes, below.

(Modified from the Simply in Season (Summer section) cookbook)

Pesto

Ingredients:

3 cups (packed) fresh basil leaves
4–5 large cloves garlic
1/3 cup hazelnuts
1/3 cup parmesan cheese, sliced thin
1/4 cup olive oil

Put garlic, nuts, and cheese in a food processor and run until chopped small. Add basil leaves and process until chopped. Drizzle in olive oil as it runs until you get a fairly smooth, paste (run shorter or longer to get the size leaf bits you prefer). This makes a very thick pesto. Thin with olive oil if it is too thick for your purpose.

We make large batches when basil is in season and freeze it in ice cube trays, then pop the cubes out into a zip bag to pull out as we need it all year long. One cube in a small bowl with an extra tablespoon olive oil thaws in the microwave in about 20 seconds.

Berbere

This Ethiopian spice blend is EXTREMELY hot, but also packed with a fantastic combination of flavors. Feel free to reduce the heat to suit your taste in order to enjoy the amazing flavor profile this produces.

Ingredients:

1/4 cup ground red pepper (cayenne if you can handle it, Korean Gochugaru if you want less heat)
1/3 cup paprika
1 tsp salt
1 Tbsp minced ginger
1 Tbsp minced garlic
1/2 tsp cardomom
1/2 tsp ground fenugreek
1/2 tsp ground nutmeg
1/4 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground allspice

Mix everything well. Spread on a baking tray and roast at 300°F for 20 minutes, stirring once at ten minutes. Check at 8 minutes to prevent over-cooking. When fully dried, cool and store in a sealed container. Stores better refrigerated, but not necessary.

Yogurt

It is super easy to make your own. If you are using skim or low fat milk, add some powdered milk to bulk it up a little or it will be very thin. This recipe makes two quart-jars of yogurt, but you can scale it up or down as you like.

Ingredients:

8 cups (2 quarts) milk
1/2–1 cup powdered milk (optional, for thicker yogurt)
4 Tbsp yogurt

Put about 1/2″ of water in a large pot (big enough to hold all your milk). Cover the pot, tucking a large spoon and a digital thermometer under the lid (leave handle/meter portion out). Bring water to a boil and let boil for 1 minute to sterilize the inside of the pot and the utensils.

Set lid aside and use it as a sterile spoon rest for your spoon and thermometer. Pour the boiling water into a measuring cup and then discard. Your cup is now also sterile. Do not wipe pot or anything else.

Measure milk into the pot and stir in optional powdered milk. Warm the milk, stirring frequently, to 180°F. Remove the pot from the heat and allow the milk to cool to 115°F.  Measure out your yogurt, stir in a little warm milk to thin it out and smooth out any lumps, and add it to the pot.

Pour the milk into clean wide-mouth quart jars (or whatever container(s) you want the yogurt to be in), cover loosely, and incubate* at as close to 110°F as possible for 4–8 hours (the warmer the milk, the faster it will go). When the yogurt is set, remove containers, let cool to room temperature, and then refrigerate.

*Two ways to incubate your yogurt. 1) If you have an oven with a light you can leave on, turn your oven on to its lowest setting (170°F). As soon as it reaches temperature, turn it off and turn on the oven light. Wait 5–10 minutes and incubate your yogurt in the closed oven. 2) Use a heating pad in a cooler. You’ll have to experiment with the right setting – put a quart jar of warm water in with the heating pad on medium overnight. Check the temperature of the water in the morning and adjust the heating pad accordingly (you should only need to “calibrate” your heating pad/cooler set-up once).

Sourdough Biscuits

Ingredients:

2 cups flour (up to half whole-wheat)
1/2 tsp salt
1 tsp baking soda
1 Tbsp baking powder
1/2 cup (1 stick) cold butter, sliced
2 cups sourdough starter

Combine dry ingredients in a large bowl or food processor. Cut in butter or pulse in food processor until pieces are 1/4″ or less. Mix in sourdough starter and form into a flat ball. Roll out about 2X longer than wide on a floured counter, then fold into thirds. Rotate 90° and roll out and fold again. Repeat one more time. Roll out about 3/4″ thick and cut into biscuit shapes. Place on ungreased baking pan and bake at 425°F for 12–15 minutes.

Granola

granolaThis is a staple at our house. The basic ratio is 7 cups dry to 1 cup wet, with a minimum of half the dry ingredients being oats. Beyond that, you can vary the proportions of dry ingredients however you like. The more flour or other binder you use, the more/larger clumps/nuggets you will have. Makes about 3 quarts.

Ingredients:

3 1/2 cups rolled oats
3 1/2 cups of a combination of (1/2–1 cup each): wheat germ, whole grain flour, corn meal, flax seeds or meal, powdered milk, sunflower seeds, sliced or chopped nuts, wheat and/or oat bran
1 cup honey and/or molasses
2 T oil
1/4 cup nut butter (optional)

Combine dry ingredients in a large bowl and stir to mix thoroughly.

Heat liquid ingredients and optional nut butter and mix.

Thoroughly combine wet and dry ingredients and spread loosely on a baking pan.

Bake at 300°F, stirring gently every 10 minutes, until golden brown, about 30 minutes.

(Adapted from the More With Less cookbook)

Baked Oatmeal

This is a great way to serve oats for people who don’t like the consistency of regular oatmeal. It comes out firm and cake-like. Break it up in the bowl and serve with milk. You can make up bags/containers of the pre-measured dry ingredients to just pull out and mix with the wet ingredients in the morning. It’s easy to double everything and bake for an extra 5 minutes in a 9″x13″ pan to serve more people.

Serves 4–6 for breakfast

Ingredients:

2 cups rolled oats
1/3 cup brown sugar
1 tsp. baking powder
Cinnamon or other spices, to taste
1/2 cup raisins or other dried fruit
1-1/2 cup milk
1/2 cup applesauce
2 Tbsp oil
1 egg, beaten

Combine dry ingredients in a medium mixing bowl. Combine wet ingredients separately, mix thoroughly, then add to oat mixture.Stir well and pour into a greased 8″x8″ baking pan. Bake 30 minutes at 375°F. Serve warm with milk.

Optional: Add 1/4 cup whole wheat flour for a more cake-like consistency.

Sourdough Pancakes

Serves 4–6 for breakfast

Ingredients:

1 cup sourdough starter
3/4 cup milk
1/2 cup water
1-3/4 cup flour
1 egg, lightly beaten
1-1/2 Tbsp. sugar
3/4 tsp. salt
1 tsp. baking soda
butter or oil for pan

The night before, combine starter, milk, water, and flour in a large bowl. Cover and let stand in your oven with the light on (if possible) overnight (if your oven light can’t be turned on manually, turn the oven on to it’s lowest temperature. when it beeps that it is heated, turn it off and the residual heat will work to let the sourdough develop).

The next morning, beat the egg and gently combine into the sourdough mixture along with the sugar and salt. Just before frying, stir in the baking soda.

Fry on a griddle or large frying pan.

Crêpes

Serves 4–6 for breakfast

Ingredients:

3 large eggs
4 cups milk
3-1/2 cups flour
1/2 tsp salt
butter or oil for pan

Beat eggs together and combine with 2 cups of the milk. Stir in flour and salt until smooth. Slowly add remaining milk while stirring.

Heat large frying pan on medium-high heat (if you can get two pans going at once, the cooking process goes much faster). Lightly greas pan with butter or oil (butter works better). Ladle about 1/3 cup of batter into pan and swirl to cover entire bottom of pan with a thin layer of batter. Fry on one side until completely set – about 2 minutes. flip and cook on other side about 1 minute. Transfer to plate and repeat until all the batter is used.

Serve with a variety of fillings: jam, powdered sugar and lemon juice, melted chocolate chips combined with peanut butter (cheap ersatz Nutella), diced fruit and yogurt, etc.

Crêpes also make a fun dinner option with savory fillings.

Corn Fritters

Good for breakfast or dinner, depending on the toppings.

Serves 4 as a full meal

Ingredients:

4 cups corn off the cob
2 large eggs, separated
1/2 cup flour
1 Tbsp. sugar (optional)
1/2 tsp. salt
pinch freshly ground pepper
oil for the pan

Combine corn, egg yolks, flour, sugar, salt, and pepper in a bowl. In a separate bowl, beat the egg whites until stiff. Fold egg whites into corn mixture.

Heat 1–2 Tbsp. oil in a heavy skillet. When very hot, drop in about 1/4 cup fritter batter for each fritter, spaced about an inch apart. Fry until golden on the bottom, then flip and cook until golden on the other side, about 3 minutes per side. Repeat until batter is used.

Serve with syrup for breakfast, yogurt and/or salsa for dinner.

Beignets

These are as close to the famous donut-like confections from New Orleans as I’ve been able to create. Eat them plain, as is traditional, or fill them with custard (recipe included). I make them every Mardi Gras for family and to share with friends. The dough needs to chill overnight, so you can prepare everything the night before, roll out the dough as the oil heats, and fry them up fairly quickly in the morning. Makes about 3 dozen, so scale the recipe accordingly. I make half in the morning for us and half in the afternoon to share.

Ingredients:

1/2 cup warm water
1/2 Tbsp/package active dry yeast
3/4 cup sugar
1/2 tsp. salt
2 eggs, slightly beaten
1/2 cup milk
3 cups all-purpose flour
1/4 cup (half stick) softened – almost melted – unsalted butter
4 cups vegetable oil for frying
1/4 cup powdered suger

In a large bowl, dissolve yeast in warm water. When yeast starts to bloom, add sugar, salt, eggs, milk, and blend well. Add half the flour and mix until smooth. Add the butter and remaining flour and stir until it forms a smooth dough. Cover and chill overnight.

Start the oil heating in a large saucepan. Setting 7 on the large burner of our electric stove is perfect. While the oil heats, flour your counter, take about 1/3 of the dough, dust the top with a little more flour, and roll out about 3/16″ thick. Cut or use a biscuit cutter or glass to make about 2-1/2″ rounds or squares. Slide beignets into the hot oil a few at a time. They should pop up in the oil after about 5–10 seconds. Let them fry about 3 minutes, the flip in the oil and fry another 2 minutes. If they don’t puff, tip them a little back and forth on the first side to heat them more evenly. When done, use a slotted spoon to lift them out onto a plate covered with a couple layers of paper towel. Use a small sieve of sifter to sprinkle powdered sugar over the tops.

Custard filling: Make a half recipe of Egg Custard before frying or even the night before. Cut a hole in the side of each beignet and spoon or pipe custard inside.

Dishes made with Sauerkraut

Fermentation was the original preservation method for fresh vegetables. If you see an old European recipe that includes both cabbage and vinegar, it was probably originally made with sauerkraut – try substituting, you’ll probably like it better.

Borscht

This hearty soup, served with a thick slice of a dark rye bread, makes a great light dinner all by itself, or serve as a first course to something more substantial.

Serves 4

Ingredients:

2 Tbsp butter or oil
1 medium onion, chopped
3 cups vegetable or chicken broth
1 pint sauerkraut including brine
2 cans shoestring cut beets, or 1 quart home canned beets, including juices
1 tsp dill (1 Tbsp if using fresh)
sour cream or yogurt to top

Heat butter or oil in soup pot. Add onion and sauté until just starting to brown.

Add broth, sauerkraut, beets, including sauerkraut and beet liquids, and dill. Return to boil, reduce heat to simmer at least 10 minutes, but it can sit at a simmer for an hour or more if you have something else to cook or you want to prepare ahead.

Serve with a dollop of sour cream or yogurt on top.

Solyanka

This simple casserole is great on a cold winter night.

Serves 4 as a full meal

Ingredients:

2 medium potatoes
1 cup cottage cheese
3/4 cup yogurt
1 Tbsp butter or oil
2 cups onion, chopped
1/2 tsp salt
1 pint sauerkraut
2 medium carrots, grated
3-4 cloves garlic, minced
1 Tbsp dill (2 Tbsp if using fresh)
black pepper, to taste
sunflower seeds
paprika

Peel potatoes (or don’t), cut into cubes, and boil until mashable, about 8 minutes. Drain and mash, combining in cottage cheese and yogurt.

While potatoes are cooking, heat butter or oil in a large, deep skillet. Add onions and salt and sauté about 5 minutes. Add sauerkraut, carrots, and garlic, and cook about 5 more minutes. Remove from heat and stir in dill and pepper.

Combine vegetables with potatoes and spread into a greased 2-quart casserole dish. Sprinkle sunflower seeds on top and dust with paprika.

Bake uncovered at 350°F 35–40 minutes, or until heated through and lightly browned on top.

(Adapted from the Moosewood Cookbook)

Caramelized Onion Sauce

Serves 4 as a full meal

Ingredients:

1/4 cup olive oil
2–3 large onions, sliced into narrow rings or half-rings
1/2 tsp salt (omit if using cooking sherry)
1/2 cup dry white wine or 1/4 cup cooking sherry
1 medium-large bunch arugula, coarsely chopped
1 cup crumbled blue cheese or Gorgonzola
4–5 cups short pasta (like penne or rotini)

Heat olive oil in a large skillet. Add onions and saute over medium heat about 10 minutes. Add salt and continue cooking over low heat until the onions are very soft and caramelized, stirring occasionally (10–30 minutes, the longer the better).

Start the pasta cooking.

Add the wine or sherry, and simmer over medium heat 5–10 minutes, until most of the liquid has cooked off. The onions can sit off the heat at this stage until the pasta is mostly done.

Turn heat up to medium on the onions, add the chopped arugula and stir until the greens are thoroughly wilted.

When the pasta is done, add blue cheese to onions and stir just until combined. Drain pasta and combine with sauce. Stir enough to distribute everything but still leave some chunks of blue cheese.

(Adapted from the Simply in Season cookbook)

Bean and Rice Skillet

Hearty, filling, and easy. This has become one of our comfort food meals. Serves 4 as a full meal

Ingredients:

1 medium onion, chopped
1 small green or red sweet pepper
2 cups cooked black beans (or other beans)
2-1/2 cups broth (chicken, vegetable, or other)
1 cup uncooked rice
1/4 tsp crushed hot chilies
1/2 tsp each dried thyme, chili powder, and cumin
2 cloves garlic, minced
1 bay leaf
1 cup cheddar cheese, grated

Sauté onion and sweet pepper in a large frying pan in 1 Tbsp olive oil until soft. Add all other ingredients except cheese and bring to a boil, reduce heat, and simmer covered until rice is done: 25 minutes for white rice, 45 minutes for brown rice. Remove from heat. Remove bay leaf. Sprinkle grated cheese on top and cover for 3–5 minutes until cheese is melted.

(Modified from the Simply in Season (All Seasons section) cookbook)

Kusheri

Takes a little prep, but not too complicated, and makes a delicious, pretty meal fit for company or a regular day at home. Serves 4 as a full meal.

Ingredients:

Carmelized onions:

3 Tbsp olive oil
2 large onions, sliced
4 cloves garlic, minced

Sauce:

2 cups canned tomatoes
1/4 cup tomato paste (1/2 can)
2 Tbsp green or red bell pepper, minced
1/4 cup chopped celery leaves
1/2 tsp salt
1/2 tsp cumin
Cayenne or crushed red pepper, to taste

Rice and Lentils:

1–2 Tbsp oil
1 cup lentils
2-1/2 cup hot broth/stock (vegetable or meat – up to you)
salt and pepper to taste depending on broth used
1-1/4 cup rice
3/4 cup hot broth/stock

Onions: Cut onions in half and slice into half-circles. Heat oil in large skillet/frying pan, add onions, and cook over medium heat until thoroughly browned, stirring occasionally up front and more frequently near the end while everything else cooks. Add garlic for last 5 minutes.

 

Sauce: While onions start cooking, combine all sauce ingredients in a medium saucepan and bring to a slow boil. Reduce heat to simmer while everything else cooks, stirring once or twice; or turn off heat and cover, bringing back to a simmer before serving.

Rice and Lentils: Heat oil in a large soup pot. Add dry lentils and brown over medium heat about 5 minutes, stirring frequently. Add 2-1/2 cup hot broth, salt, and pepper. Cook uncovered 10 minutes at a low boil. Stir in rice and last 3/4 cup hot broth. Swirl pan to shift rice to bottom. Return pot to boil, reduce heat to low, cover, and simmer 25 minutes. Stir once at about 15 minutes.

Serving: Spread rice and lentils on plates with a small divot in the middle. Spread a ladle-full of sauce over the rice/lentils, and top with browned onions.

(Modified from the More With Less cookbook)

Thai Green Beans

Quick and easy, especially if you have frozen home-grown green beans to pull out of the freezer. Start the rice before you start cooking and everything should be finished at about the same time. Serves 4 as a full meal.

Ingredients:

1 pound firm tofu
1 medium onion, chopped
3 cloves garlic, minced
1 Tbsp fresh ginger, minced
4–5 cups fresh or frozen green beans
1/4 cup soy sauce
1/4 cup Thai sweet chili sauce or home-made pepper jam

Cut tofu into 1/2–3/4″ cubes and fry in a large frying pan in 2 Tbsp oil until crispy on 2-3 sides. Add onion and fry until onion just starts to brown. Add garlic, ginger, and green beans and sauté one minute. Stir in soy sauce and chili sauce, cover, and let simmer until beans are tender – just a couple minutes for frozen/thawed beans, 7–8 minutes for fresh. Serve over rice.

(Modified from the Simply in Season (Summer section) cookbook)

Gingered Kale and Tofu

Takes a little prep, but the results are delicious. Serves 4 as a full meal.

Ingredients:

1/4 cup soy sauce
1/2 cup chicken or vegetable broth
1/4 cup cider or rice vinegar
2 Tbsp brown sugar
1 pound firm tofu, cut into 1″ cubes
2 Tbsp oil
6 cups kale, coarsely chopped
3 Tbsp fresh ginger, minced
1/4 cup lime juice
ground red pepper/red pepper flakes, to taste

Combine soy sauce, broth, vinegar, and brown sugar in a small sauce pan, bring to a boil, and simmer one minute, then remove from heat. Cut tofu into 1″ cubes and spread in a single layer in an oven-proof pan (7″x11″ baking dish works well). Pour warm sauce over tofu and set aside for at least 10 minutes, stirring once or twice. Drain sauce back into sauce pan and drizzle cooking oil over drained tofu cubes. Broil tofu, stirring every 4–5 minutes until browned on several sides. While tofu broils, sauté kale and ginger in a little oil until the kale is wilted. Add lime juice and pepper and remove from heat. When tofu is browned, toss with kale and as much reserved sauce as desired. Serve over hot rice.

(Modified from the Simply in Season (Autumn section) cookbook)

Lentilburgers

This is a cheap, healthy, delicious burger option. Adjust the firmness of the lentils to suit your taste. Spice it up by adding some mustard, garlic, hot peppers, or anything else you’d like to the mixture. Adding a slice of cheese on top after you turn the patties helps hold everything together. Makes 4 large patties.

Ingredients:

2/3 cup dry, cleaned lentils
1-1/3 cup water
1/4 tsp salt
1/2 cup saltine cracker, crushed as small as you can (12 crackers)
1/4 cup onion, minced
2 eggs
2 Tbsp tomato sauce or ketchup
salt and pepper to taste

Bring the water to a boil in a medium saucepan with the salt. Add lentils, cover, and reduce heat to low to simmer — 20 minutes for firm lentils, 23 minutes for medium, or 28 minutes for soft lentils.

While the lentils cook, crush the crackers in a mixing bowl – the smaller the better. Add the minced onion, salt, and pepper.

When the lentils are done, drain them and add the hot lentils to the mixing bowl. Stir to combine everything. Crack the eggs on top, beat slightly, add tomato sauce or ketchup and mix everything together thoroughly.

Form into patties and fry in a hot skillet in a couple Tbsp oil. Use a spatula to push the patties into shape in the pan. When loose lentils are browned, turn the patties and fry on the other side. Serve as any other burger.

(Modified from the More With Less cookbook)

Sweet Potato Quesadillas

Fairly quick, cheap, delicious meal. Serves 4 as a full meal.

Ingredients:

1-1/2 cups onion, chopped
2 cloves garlic, minced
2 tsp dried oregano
1-1/2 tsp each dried basil, oregano, chili powder, cumin
Crushed red pepper to taste
1/2 tsp salt
4 cups peeled and grated sweet potato
4 large (10″) flour tortillas/gorditas
Grated cheddar or jack cheese

ques_fillingSauté onion and garlic in 2 tbsp olive oil in a large frying pan until slightly browned.

Add herbs, spices, and salt, and cook another minute.

Add sweet potato, and cook about 5 minutes, stirring/turning frequently until cooked through.

ques_assemblyOil a baking sheet with about 1 Tbsp oil. Use the tortillas to spread the oil and completely oil one side of each tortilla (you can stack them oiled side to oiled side to minimize mess). Spread 1/4 of the filling on 1/2 of each tortilla (un-oiled side in), add hot sauce if desired, add cheese, and fold in half on the baking pan. Add a couple shreds of cheese on top.

quesadillasBake in pre-heated oven at 400°F until brown and crisp, about 20 minutes. Cut into wedges and serve plain or with sour cream and/or salsa.

(Modified from the Simply in Season (Winter section) cookbook)

Zucchini Feta Pancakes

Use up that extra zucchini in this quick, light meal. Serves 4 as a full meal.

Ingredients:

4 eggs, separated
4 packed cups grated zucchini
1 cup crumbled feta cheese
1/2 cup finely minced red onion (or scallions or chives)
1 Tbsp. minced fresh basil
salt and pepper to taste
2/3 cup flour
oil for frying

Combine zucchini, egg yolks, feta, onion, seasonings, and flour. Mix well.

Beat egg whiles until stiff.

Fold egg whites into the zucchini mixture.

Heat 2–3 Tbsp oil in a heavy skillet. When it is very hot, add large scoops of batter (about 1/3 cup) and fry on one side until set and browned, then turn and fry on second side until browned.

Serve immediately, topped with sour cream or yogurt and salsa.

(Modified from the Moosewood Cookbook)

Zucchini Feta Pancakes with Grilled Peach Salsa and sour cream

Zucchini Feta Pancakes with Grilled Peach Salsa (recipe above) and sour cream.

Chicken Wat

This is a VERY spicy dish from Ethiopia. It is generally served with injera. One hint to how spicy it is is to realize that what looks like tomato sauce has no tomatoes in it – it is all chili. Feel free to cut the chili to taste. Serves 4.

Ingredients:

1 pound chicken pieces (breast cut into quarters is OK, but I prefer thighs cut in half or whole drumsticks)
2 Tbsp lemon juice
1 tsp salt
2 cups onion, finely chopped/minced, or ground in a food processor/blender
1 Tbsp garlic
1 tsp ginger root, minced
2 Tbsp paprika
1/4 cup Berbere (use a half recipe here if you don’t want extra)

Cut up (or leave in larger pieces) your chicken and sprinkle with lemon juice and salt. Let stand while preparing other ingredients.

When done, heat 2 Tbsp oil in a large skillet. Add onions, garlic, and ginger and cook over medium heat until onions are translucent. Add spices, including Berbere, and cook, stirring, 2–3 minutes.

Add 1/2 cup water. When just about boiling, add chicken with all the liquid, turning to coat well with sauce. Bring back to a low boil, reduce heat, cover, and simmer at least 30 minutes for cut pieces, 45 minutes for whole. Check once or twice and add a little water if it’s getting too dry.

(Optional) While chicken cooks, hard-boil one egg per person.

When serving, cover a plate with a piece of injera, ladle chicken and sauce over the injera, add a peeled hard-boiled egg cut into quarters (optional), and serve with more injera to use as scoops instead of utensils.

(Adapted from the Extending the Table cookbook)

Wacky Cake

This super easy cake is mixed right in the pan, so there’s not even a mixing bowl to clean up. It is rich and moist, and egg- and dairy free. You can reduce the oil to 1/2 cup and add an extra 1/4 cup water. You can frost it or try it served with applesauce on top!

Ingredients:

3 cups flour
2 cups sugar
3/4 cup cocoa powder
3 tsp baking soda
2 tsp salt
3 Tbsp cider vinegar
3/4 cup oil
3 tsp vanilla
2 cups water

Mix all dry ingredients thoroughly in a 9″ x 13″ baking pan (I put a third of each in a sifter and sift around the pan, then repeat twice with the rest of the dry ingredients). Make 3 holes in the dry ingredients and pour 1 Tbsp vinegar, 1/4 cup oil, and 1 tsp vanilla in each. Pour the water over everything and mix well with a spatula. Check from under the pan to make sure you’ve gotten all the dry ingredients up off the bottom. Bake at 350°F for 45–50 minutes, or until a toothpick comes out clean.

Egg Custard

This simple custard is delicious plain, with fruit, or as a filling or topping for other deserts or breakfast.

Ingredients:

1/4 cup sugar
3 Tbsp corn starch
2 cups milk (whole is best, but whatever you’ve got)
3 egg yolks, slightly beaten in a small/medium bowl or cup measure
1 tsp vanilla extract

Combine sugar and corn starch in a medium saucepan. Add 1/4 cup milk and stir until smooth. Add remaining milk and heat until thickened (just about boiling), stirring constantly. Add about 1/4 cup of the thickened milk to the egg yolks, mix thoroughly, and pour back into the saucepan. Continue to heat until it just starts to boil and thickens, stirring constantly. Remove from heat and cover for 5 minutes. Stir in vanilla, cover again, and set aside… Serve warm or chill for filling or other uses.

Swiss Plum Tart

Is it a dessert? Is it breakfast? This fall treat is low enough in sugar to pass for either one.

plum_tartIngredients:

Dough

1-1/3 cups flour
3 Tbsp sugar
1/4 tsp baking powder
pinch of salt
5 Tbsp unsalted butter (or use salted and omit pinch of salt)
1 large egg

Filling

1/4 cup sugar
2 Tbsp flour
2/3 cup whole milk (or half-and-half)
1 large egg (or use 3 whole eggs and omit extra yolks)
3 egg yolks
1 Tbsp Kirsch (or substitute 1 Tbsp brandy or 1 tsp vanilla or 1/2 tsp almond extract)
about 10–12 medium Italian (prune) plums, rinsed, cut in half, and pitted

For the dough, combine dry ingredients in a food processor and pulse. Add butter and pulse in. Add egg and continue to pulse until dough forms a ball. Roll the dough on waxed paper into a 12″ circle and line a 10″ tart pan with it.

For the filling, combine the sugar and flour in a mixing bowl, then whisk in the milk, egg(s), yolks, and kirsch. Pour into the prepared crust. Float the plum halves in the custard – as many as will fit snugly in a single layer. Snack on the extra plum halves.

Bake at 375°F until crust is golden brown and the filling is set, about 40 minutes.

Upside-Down Pear Gingerbread

Ingredients:

1/4 cup brown sugar
2 Tbsp sugar
1 Tbsp butter
1 Tbsp water
2 pears, sliced
—
1 cup flour
2 pears, sliced artfully
1 cup flour
1 cup whole wheat flour
1 tsp baking soda
1 tsp ground ginger
1/2 tsp ground cinnamon
1/4 tsp each ground nutmeg, ground cloves, ground allspice, salt
—
1/3 cup butter, softened
1/2 cup brown sugar
1 egg
—
1/2 cup molasses, honey, or combination
1/2 cup buttermilk

Combine first 4 ingredients in an ovenproof, microwavable casserole dish. Microwave on low until butter melts. stir. Arrange sliced pears on top of syrup.

Stir together dry ingredients – flour, soda, and spices – and set aside.

In a mixing bowl, beat together butter and brown sugar with an electric mixer until light and fluffy. Add egg and beat another minute. Alternately add combined molasses/buttermilk and dry ingredients to creamed mixture. Spoon over pears in baking dish. Bake in pre-heated oven at 350°F until a toothpick inserted into cake comes out clean, about 45 minutes. Remove from over and let cool about 5 minutes. Turn onto a platter. Serve warm or cooled with whipped cream.

(Modified from the Simply in Season (Autumn section) cookbook)

Chocolate Hazelnut Baklava

A bit of work, but this decadent desert is definitely worth it.

baklavaIngredients:

2 cups hazelnuts, lightly toasted
1-3/4 cups granulated sugar
1 Tbsp ground cinnamon
1 cup butter
1/2 cup unsweetened cocoa
12 sheets phyllo dough
3/4 cup honey
3/4 cup water
1 Tbsp lemon juice
1 Tbsp light corn syrup

In a food processor, finely grind the hazelnuts with 1/4 cup sugar and the cinnamon. Set aside.

In a small saucepan over low heat, thoroughly combine butter and cocoa, keeping it warm as you assemble the baklava. Brush a 9×13 inch pan with a little of the butter mixture.

Lay a sheet of phyllo in the pan. half the sheet will be hanging outside of the pan. Brush the phyllo in the pan with butter mixture and fold the phyllo in half to make 2 layers in the bottom of the pan. Repeat with 3 more sheets to make 8 layers of phyllo. Spread half of the nut mixture on top.

Repeat the layering process with 2 more sheets of phyllo. Spread remaining hazelnut mixture on top. Repeat the layering process with the remaining 6 sheets of phyllo.

Lightly score the top of the phyllo (about halfway through the top layer) in a diamond pattern: cut 3 evenly spaced parallel lines the long way to make four even strips, then cut diagonal lines to make even diamonds. You should end up with about 24 diamonds with 8 triangles on the ends.

Bake in a preheated oven at 325°F for 35–40 minutes. Let cool enough to handle and cut through all layers following the score lines.

In a heavy saucepan, combine the honey, water, remaining 1-1/2 cups sugar, lemon juice, and corn syrup. Bring to a boil. Reduce heat and gently simmer 3–4 minutes. Pour the hot syrup over the cooled baklava. Allow the syrup to soak in at least an hour.