Recipe Repository

Unlike most paprikashes or goulashes this dish has no meat in it. The dish can be made with the faux meat, or not, with similiar results. Best served with a dark amber, porter or stout brew. Serves 4.

Stew:
1/2 cup sour cream
2 teaspoons all-purpose flour
1/4 teaspoon pepper
1/8 teaspoon salt, or to taste
2 tablespoons vegetable oil
2 cups chopped onions
3 cloves garlic, minced
1 1/2 tablespoons paprika
7 cups quartered mushrooms (fresh crimini mushrooms suggested)
2 cups vegetable broth
1 oz (half a loaf) Gimme Lean Ground Beef style. (optional)

Dumplings:
3 eggs
3/4 cup all-purpose flour
1/3 cup whole wheat flour
2 tablespoons vegetable oil
1 teaspoon salt

Preparation:
1) In a small bowl mix the sour cream, 2 teaspoons flour, the pepper and 1/8 teaspoon salt. Set aside.

2) In a 4-qt saucepan heat 2 tablespoons vegetable oil over medium-high heat. Add the onions and garlic and cook, stirring, until softened (about 2 minutes). Add the faux meat, crushing it to make small crumbles. Add the paprika and stir until absorbed.

3) Add the mushrooms and stir until coated with the paprika mixture. Add the vegetable broth and bring to a boil. Reduce heat and simmer, uncovered, for about 20 minutes.

4) While the mushrooms are cooking, prepare the dumplings. In a medium bowl, beat the eggs and then add both flours, 2 tablespoons oil, and 1 teaspoon salt. Stir until completely combined. Drop the dumplings by rounded teaspoonful into a large pot of boiling water. Let dumplings boil over high heat until they rise to the top of the water. Remove from the pot with a slotted spoon. (Makes 18-24 dumplings.)

5) Add the dumplings to the cooked mushroom mixture. Stir in the sour cream mixture. Cook until heated through and serve.

Variation:
Substitute unflavored yogurt for the sour cream.

This is a great summer pasta dish that my mother and I started making several years ago. The sweetness of the tomatoes goes perfectly with the savory heat of the chilies. Serves 4.

Ingredients
8 medium garden-grown or vine tomatoes (or 14 small roma tomatoes), roughly chopped (seeds and skins may be removed, if desired)
2-3 Anaheim chili peppers (or any mild chili), seeded and minced
8 large cloves garlic, minced or crushed
3 Tbsp. olive oil
1/4 cup fresh basil, chopped
salt and pepper to taste
1 lb. fresh or dried pasta, any shape

In a large, deep frying pan, sauté the chilies in the olive oil over medium heat, until they change color a bit and become tender. Add the tomatoes, garlic and salt and pepper, and continue to cook over medium-high heat until the tomatoes are soft and begin to break up. Stir frequently to prevent burning. Turn off the heat when the tomatoes are cooked.

In a large pasta pot, bring salted water to the boil and add the pasta, cooking according to the package directions. Do not overcook! Drain the cooked pasta and then add it to the pan containing the sauce. Turn the heat on, sprinkle on the basil, and toss the pasta so that it is evenly coated. Serve immediately with a sprinkle of parmesan cheese, if desired.

Rick’s Aunt Mary made this for us on a recent visit to PA. It’s a quick meal that would be great for brunch or dinner, and works well with a side of roasted potatoes, or a crisp salad and warm bread. Serves 4.

Ingredients
2 medium zucchini
2 medium bell peppers (or one bell and one anaheim)
1 Tbsp. butter
2 Tbsp. olive oil
1 tsp. dried basil
4 large eggs
salt and pepper to taste

Wash the vegetables and cut into bite-sized pieces. Heat the olive oil and butter in a large skillet and add the vegetables, sautéing until tender. Sprinkle with the basil and salt and pepper. Whisk the eggs in a bowl. Close to serving time, spread the cooked vegetables evenly in the pan and pour the eggs over. Cook for a few minutes on medium heat, until the eggs are cooked completely. (Stir gently if necessary to make sure the eggs are cooked.)

Fast, easy, and very tasty shrimp. Adapted from a recipe at Williams-Sonoma.com. Serves 3 or 4.

Ingredients
4 or 5 tbs. olive oil
4 (or more if you like) cloves of fresh garlic, minced
1 tsp. red pepper flakes
1 tsp. paprika
3/4 to 1 lb. medium shrimp, peeled and deveined, tails on
2 tbs. fresh lemon juice
2 tbs dry sherry or sake
salt to taste
handful of chopped fresh basil or italian parsley

Warm the olive oil over medium heat in a large skillet or other heavy pan. Add the garlic, paprika, and red pepper flakes and saute for about a minute. Increase the heat and add the shrimp, lemon juice, and sherry or sake. Cook for about 3 minutes, stiring frequently until the shrimp are pink. Be careful not to over cook. Add salt to taste and the basil or parsley.

This versatile recipe is a nice change of pace from the usual side dish. Its nice, flavorful, cheap and easy to make. Look for a medium, but plump, butternut squash when selecting your gourd. Something not so shapely is preferable. Don’t worry about making too much of this recipe, as it can easily be re-heated or even turned into a delicious soup! Serves six easily.

Ingredients
1 medium/large butternut squash
2 tsp. coriander seeds
2 tsp. dried oregano
1/2 tsp. fennel seeds
2 small dried red chilies (or to taste)
1 tsp. coarse salt
1 tsp. freshly ground black pepper
1 clove of garlic
2 tbsp. olive oil

Preheat oven to 400° F. Wash the squash, then cut it in half with a large sharp knife to remove the seeds. Continue to cut the squash into approximately 1 inch thick wedges. Set them aside in a large bowl.

Put all the dried herbs and spices into a mortar and pestle and pound them up along with the salt and black pepper until you have a fine powder. Next add the garlic clove and pound it into the spice powder. Scrape out the contents of the mortar and pestle into a bowl and slowly add the olive oil, forming a paste. You may find you need more or less olive oil depending on the number of slices you have. Use the paste to thoroughly cover the the squash wedges.

Place the wedges in a line on a heavy-duty roasting tray, skin side down. Roast the squash for about 30 minutes, or until tender. Depending on your oven, you may wish to rotate the roasting pan half way through the process. The spicey flavor will sink in and the squash will crisp slightly.

This cornbread is perfect with chili, but also compliments any hearty soup or stew. The maple syrup adds richness without making it too sweet. Takes about an hour to prepare, serves 6-8.

Dry Ingredients:
1 cup corn meal (medium ground is best)
1 cup whole wheat flour
2 tsp. baking powder
1 tsp. salt

Wet Ingredients:
1 large egg
1/4 cup vegetable oil + 1 Tbsp.
1/2 cup Vermont maple syrup (or substitute honey or Grandma’s molasses)
1 & 1/2 cups milk or soymilk

Preperation
Add the tablespoon of vegetable oil to a 10-inch cast iron frying pan that has at least a 2-inch lip on it. Put this in your cold oven and preheat to 350° F.

In a small bowl, sift together the dry ingredients. In a large bowl, scramble the egg, then whisk in the oil. Whisk in the maple syrup next, and when that is combined stir in the milk. Add the dry ingredients to the wet mixture, and whisk gently just until combined. Small lumps are fine.

When oven and frying pan are heated, carefully remove the hot pan from the oven and pour in the batter, then gently place this back in the oven (on the middle oven rack). Bake for 35 minutes and check for doneness – if a toothpick inserted in the middle comes out clean it’s done, if it’s gooey it needs more time. Then remove from the oven and allow to cool for at least 5 minutes before slicing and serving. Makes 8 generous pieces.

Alternate method: distribute batter evenly in an oiled or lined 12-space muffin tin. Check for doneness at about 20-25 minutes.

This winter favorite is a truely a labor of love. It was created by Rick and Sarah and is based on their respective family recipes. The recipe is quite flexible, and despite the name it can be ready in just under two hours. Though slow-cooking enhances the flavor and we even prefer it as leftovers. The dish ages that well. While the suggested toppings are optional, cornbread is a must! Serves approximately 10 people.

Wet Ingredients:
2 tbs. olive oil
2 medium yellow onion (chopped)
3-4 medium cloves garlic (grated or minced)
2 large red bell peppers (chopped)
15 oz. red kidney beans (cooked)
15 oz. pinto beans (cooked)
15 oz. black beans (cooked)
28 oz. tomatoes (crushed) (“Fire-roasted” suggested)
30 oz. tomatoes (diced)
1 can tomato paste
3 tbs. cayenne pepper sauce
2 tbs. soy sauce
1 medium habanero pepper (pureed)
1 tbs. brown sugar
1 pint (16 oz.) Guinness Draft (substitute stouts or porters)
1 (12-oz.) package textured vegetable protein (TVP) crumbles (Boca brand suggested)
15 oz. whole kernel corn

Dry Ingredients:
1/2 tsp. oregano
1/2 tsp. celery salt
1 tbs. cumin
3 bay leaves
2 tbs. chili powder
1/2 tsp. sea salt
1/8 tsp. crushed black pepper

Suggested Toppings:
Fresh cilantro (chopped)
Fresh spring onions / scallions (chopped)
Fresh mild onions (chopped)
Sharp cheddar cheese (grated)

In a large stock pot combine the olive oil, onions, garlic, and dry ingredients. Simmer on medium heat for 2-3 minutes. Add bell peppers and cook on medium-high heat for 3-5 minutes or until vegetables are tender, adding a small amount of water if necessary.

Add all of the beans, tomatoes and tomato paste. Carefully add the cayenne pepper sauce, soy sauce, and habanero puree. Add the bay leaves, brown sugar, and slowly pour the Guinness into the mixture. Mix thoroughly and reduce heat to medium-low. Allow to simmer slowly for 15 minutes, stirring at least once. Try not to allow the mixture to come to a boil.

Next, add the crumbles and corn and stir slowly and thoroughly. Allow to simmer slowly for 30 minutes, stirring thoroughly every 10 minutes. Taste and adjust seasonings as necessary. Serve with toppings of your choice.