From Corinne Cooley
For 5-10 minutes, boil 1 clove of garlic, bay leaves, and lamb in 2 cups of water. Pour off the water.
For 1 minute, activate the spices by frying the cinnamon, cardamom, and cloves in the oil.
Add the onions. When the onions are lightly browned, add the ginger, garlic and green chilies.
For 5 minutes, saute all that with the boiled meat.
For 5 minutes, cook with half the garam masala mix and the rest of the spices (turmeric, red chili powder, cumin, coriander).
Add the tomatoes and salt and cook until a couple minutes after the liquid is gone.
Add 2 cups of water and cook until the meat is tender.
For 5 minutes, fry the whole thing up with the remaining garam masala mix. Serve with the cilantro.
From Jason Enevoldsen
Grind together.
Mix up marinade.
Marinate chicken for as long as possible – preferably 3-24 hours. Lightly coat vegetables and fruit by tossing in medium bowl with oil, salt and pepper to taste.
Skewer chicken and vegetables.
Grill, turning each every couple minutes, until chicken is fully cooked
From Jason Gift Enevoldsen
Cook the bacon and set aside, saving a little of the fat.
Simmer garlic in olive oil, then add the tomatoes (and the red pepper flakes) until they start to brown a little. Add wine and perpperoncini and cook down to a sauce. Mix with parsley and bacon, serve over thin pasta.
This and Green Tomato and Bacon Pasta Sauce are similar but different.
From Julie Enevoldsen
Stew: Saute chicken parts and chopped onion. Add chicken broth and cook until chicken is tender. Add diced celery, carrots, potatoes, and herbs: fresh parsley, thyme, possibly oregano, and black pepper. Sometimes Julie adds green beans or peas with just enough time to cook through (10-20 minutes)
This first part would work in the slow cooker. Probably about 4 hours on high, or better, 8 hours on low. Make sure the chicken is cooked through and the potatoes are soft. The following directions take place on the stovetop.
Thicken the stew: Mix a little flour with cold water and stir into the simmering broth. Stir until thickened. How much? Not sure. You don’t want it really thick. Maybe 2-3 tbs flour for 4 cups broth? Add some, wait until it thickens, add more if needed.
Dumplings: Measure, then sift the dry dumpling ingredients three times (yes, I usually do this). Break the egg into a measuring cup. Add milk substitute or water to make up ½ cup with the egg. Beat/mix well.
Stir liquid slowly into the sifted ingredients. Mix until blended, but don’t overmix. Batter should be stiffish.
Drop dumpling dough by heaping tablespoons, distributing evenly across the surface of the simmering stew. Put on the lid. Simmer *gently* for 5 minutes. Turn the dumplings over (they tend to float by this point), and simmer 5 more minutes. Serve immediately.
Before all the broth is added (prettier, so you can see all the goodies), and after. Photo (c) attribution: Alice Enevoldsen
Saute chicken parts and chopped onion. Add chicken broth and cook until chicken is tender. Add diced celery, carrots, potatoes, and herbs: fresh parsley, thyme, possibly oregano, and black pepper. Sometimes Julie adds green beans or peas with just enough time to cook through (10-20 minutes)
This would work in the slow cooker. Probably about 4 hours on high, or better, 8 hours on low. Make sure the chicken is cooked through and the potatoes are soft.
This is the same recipe as the stew for Chicken and Dumplings.
A big bowl of the tastiest chicken soup. Photo attribution: Alice Enevoldsen
I have a theory that everyone loves their own mom’s chicken soup recipe when feeling ill. This is true whether your mom opened a can of Campbell’s, or boiled up bone broth overnight and spiced it according to her own mom’s mom’s mom’s tradition.
From Debbie Gift
Put it all in a pot and cook until the chicken is done and the celery is soft. If you have enough energy, chop everything into bite size pieces first.
This recipe would be just as effective in a slow cooker. Try 4 hours on high, or better 8+ on low, but make sure the chicken is cooked through.
I have a theory that everyone loves their own mom’s chicken soup recipe when feeling ill. This is true whether your mom opened a can of Campbell’s, or boiled up bone broth overnight and spiced it according to her own mom’s mom’s mom’s tradition. The greatest thing about this one, is that you can make it by just tossing all the ingredients in a pot if you’re the sick one. No chopping needed.
The greatest thing about this one, is that you can make it by just tossing all the ingredients in a pot if you’re the sick one. No chopping needed.
From Selma Marie Schiefer Schury
Put all fruit in the food processor until finely ground. Add sugar. Mix. Let stand in the fridge overnight. Stir and serve.
This is an old family recipe, and an alternative to sweet cooked cranberry sauce.
From Jessica Branom-Zwick
Panfry or roast chicken with garlic, olive oil, salt, pepper, and some of the lemon juice. Serve or cook a little longer with basil sauce (see basil sauce recipe).
Cook pasta, toss with olive oil, some of the lemon juice, and sun dried tomatoes. Serve.
From Alice
Buzz garlic and ginger into a paste with a little water.
Heat 1 tsp oil, adding the paste, onion, tomatoes, and all the spices except the mustard and the chilies. Cook until fragrant and softening — about 10 minutes.
Add chicken, coat with spices. Cook uncovered for 15 minutes, then cover and cook another 5 minutes.
Head the rest of the oil as hot as possible, add the mustard and chilies for about 3 minutes. Add to the chicken and cook until chicken is done through.