Beet and Kohlrabi latkes


a different,lo carb take on potato latkes

2 medium beets,peeled
1 kohlrabi peeled
1 medium onion
1 egg beaten
3 Tbsp flour
3 Tbsp oil

grate the beets,kohlrabi and onion together using a medium grater
place in a strainer and squeeze out the excess liquid
stir in the egg and flour and mix well

Heat the oil a skillet over medium high heat until a drop of water sizzles
scoop about 1/3 cup of the beet mixture into the skillet and press down with  a spatula to form each latke

cook over medium high heat 5-7 minutes. flip and saute 5-7 minutes on the other side

serves 2-4

Chicken in a pot with barley and vegetables


A hearty meal for 4

3/4 cup pearled barley
1 whole chicken 5 lbs or so
4 carrots roughly chopped
3 leeks,white and light green only,sliced into 1 inch pieces
2 onions roughly chopped
1 bunch kale
3 garlic cloves peeled
3 sprigs fresh rosemary
1 bay leaf
2 cups canned chicken broth
1 Tbsp oil
1/4 cup brandy

prepare the barley according to the package directions. drain and set aside
Season the chicken inside and out with pepper. place the rosemary,bay leaf and garlic cloves in the chicken cavity

In a large dutch oven heat heat the oil
place the chicken breast side down. cook until browned 8-10 minutes a side or so
remove from the dutch oven and set aside
pour the brandy into the dutch oven and stir up any browned bits
add the kale and cook 2-3 minutes until it starts to wilt
return the chicken to the dutch over and sprinkle the onions,leeks and carrots around the chicken
pour in the chicken broth and 1 cup water
bring to a boil
reduce heat to  medium,cover and cook 60-75 minutes until the chicken is cooked throughly

remove the chicken from the dutch oven and carve
stir the cooked barley into the broth to rewarm

serve the chicken with some barley,broth and veggies in bowls

serves 4


Collard greens with bacon


3 bunches collard greens (about a pound)
1 tbsp oil
6 slices bacon diced
1 tsp pepper
1 1/2 Tbsp sriacha sauce (or other hot sauce like franks)
1 Onion diced
3 cups chicken broth

remove the stems from teh greens and chop into 2 inch pieces
add the oil to a large pot
heat and add the bacon
cook over medium heat until crispy
add the onion and saute 5 minutes or so until the onion is soft
add the green and saute until they are wilted
add the sriacha,chicken broth and pepper
bring to a boil,reduce heat to a simmer,cover and simmer 1 hour

if you wish you can strain the juice (pot likker)off and used it to dip bread in.

serves 6


Pumpkin Pie moonshine


Just in time for the holidays

1 Gallon Apple cider
1 1/2 Tbsp Pumpkin pie spice
29 oz can Pumpkin pie mix
1 cup brown sugar
3 cups everclear
1 cup whipped cream vodka

mix everything but the booze in a large pot.
use an immersion blender to puree everything
add the booze.
pour into 1 qt mason jars
chill and let age. (10 days -2 weeks at a minimum)
shake well before drinking

makes about 6 quarts

eggplant and tomato stew


an easy to fix turkish side dish

2 medium potatoes cut into bite sized chunks (yukon golds work well)
1 large eggplant cut into cubes
2 green bell peppers cut into small chinks
1 14oz can diced tomatoes
2 Tbsp tomato paste
1/2 Tbsp minced garlic
1 Tbsp ground coriander
1 Tbsp sugar
1 bunch dill chopped
1/4 cup olive oil
1 cup water

In a large saute pan heat the olive oil
add the potatoes and cook 5-6 minutes stirring occasionally
add the garlic and coriander stir and cook 30 seconds
add the tomatoes,tomato paste,sugar,eggplant and pepper
add the water and stir well
bring to a boil,reduce heat to medium and cook covered 15 minutes
uncover and cook 5-10 more minutes until the veggies are soft
stir in the dill

korean style shortribs


1 1/2 lbs boneless short ribs thinly sliced (i bought bone in ribs and deboned them myself quickly)
lettuce for lettuce cups
1/2 asian pear grated (or a nice sized barlett if no asian pear available)
1 garlic clove minced
3 Tbsp soy sauce
1 1’2 Tbsp gochujang (korean red pepper paste)
1 Tbsp grated fresh ginger
1 Tbsp light brown sugar
1 Tbsp sesame oil

in a small bowl mix all the ingredients except the meat and lettuce
place the meat in a ziploc bag
pour in the marinade and chill 2-8 hours in the fridge

heat 1 Tbsp oil in a large skillet until hot
add the marinated meat
stir fry 5 minutes or so until the meat is cooked through

serve with the lettuce for rolling up

serves 4