creamed spinach


2 bunches spinach (1.5-2 lbs)
2 cups 1/2 and 1/2
4 Tbsp butter
6 Tbsp flour
1 shallot diced
2 cloves garlic diced
1/4 cup parmesean cheese
1/4 cup swiss cheese

blanch the spinach in salted water 2 minutes
drain and squeeze out as much water as possible
chop and set aside

in a medium saucepan melt the butter
saute the shallot and garlic 1 minute
add the flour and cook over low-medium heat for 2-3 minutes making a light blond roux
trickle in the 1/2 and 1/2 stirring continuously and cook 2 minutes until thickened.
stir in  the cheese
return the spinach and mix well and cook 1-2 minutes until warm

serves 4-6


Jamaican spiced pork tenderloin


1 pork tenderloin sliced lengthwise and unfolded like a book

2 inch piece peeled ginger peeled and chopped
3 Tbsp olive oil
3 Tbsp fresh lime juice
1 1/2 tsp kosher salt
1 tsp ground allspice
1 tsp ground pepper
1 tsp ground coriander

in a food processor add the marinade pieces and process into a paste
spread over both sides of th epork and let marinade at least one hour,up to overnight

grill 5 minutes a side or to 145 on a meat thermometer

Hungarian Goulash


3 1/2-4 lbs chuck roast cut into cubes
3 pounds onions diced
16 oz jar roasted red peppers
1/3 cup sweet paprika (not hot or smoked)
2 Tbsp tomato paste
1 Tbsp +1 tsp apple cider vinegar divided
4 carrots cut into 1 inch rounds
2 bay leaves
salt an pepper

preheat oven to 325
season the beef with salt and pepper
in a food processor blend the roasted peppers,paprika,tomato paste and 1 Tbsp vinegar until smooth

heat 2 Tbsp oil in a large dutch oven
cook the onion covered until soft 8-10 minutes
add the pepper mixtures and continue cooking uncovered 2 more minutes without stirring
stir in the beef,carrots and bay leaves mixing well
cover and place in the oven and cook 2 1/2 hours stirring every 30 minutes or so
remove from oven and pour the juice into a gravy separator
return the gravy to the meat and stir in the 1 tsp vinegar
return to the oven and cook 30 more minutes

serve over spaetzle

serves 4-6

Tuscan style white beans and sausage with sage


a very hearty dish
1 lb dried great northern beans
1 lb sweet italian sausage
2 onions. 1 cut in 1/2 and 1 chopped
1 carrot diced
4 cloves garlic minced and divided
2 Tbsp fresh sage chopped and divided
14 oz can diced tomatoes drained
2 bay leaves
1 tsp salt

either soak the beans over night or quick soak by boiling for 1 minute and letting sit covered for 1 hour

simmer the beans in 2 quarts  water with the 1/2 onion, 2 cloves garlic the bay leaves, the salt and 1 Tbsp sage for 90 minutes or until the beans are tender
drain the beans reserving 2 1/2 cups broth and discarding the onion and bay leaves

in a large dutch over saute the sausage 8 minutes until light brown
add the chopped onion and diced carrot
saute 8 minutes until soft
add the remaining garlic and saute 30 seconds
add the tomatoes, the beans, the remaining Tbsp sage and the reserved broth
cook covered for 30 minutes

serve with grated parmesean

serves 4

Tandoori Chicken


4 lbs chicken

2 cups plain whole milk yogurt
juice of 1 lemon
2 Tbsp minced ginger
4 cloves minced garlic
1 tsp ground coriander
1 tsp salt
1 tsp tumeric
1/2 tsp cayenne
1/2 tsp ground black pepper
1/2 tsp cumin
1/2 tsp saffron

In a food processor mix 1 cup yogurt with the rest of the ingredients
stir in the remaining cup of yogurt and mix well

in a large bowl coat the chicken with the marinade
cover and refrigerate overnight

heat a grill over to medium indirect heat
cook the chicken 40-50 minute suntil done

instapot lamb stew with dates and cinnamon


2 lbs leg of lamb cubed
1 red onion sliced
8 pitted dried dates
1 stick cinnamon
3 bay leaves
8 garlic cloves peeled
5 slices ginger
1 cup chicken broth
1Tbsp tomato paste
2 Tbsp cornstarch dissolved in 1/4 cup water
2 Tbsp oil

spice rub
1/2 Tbsp tumeric
1/2 Tbsp ground black pepper
1/2 Tbsp ground coriander
1/2 Tbsp cumin

mix the spice rub in a small bowl
place the cubed lamb in a plastic ziploc
add the spice rub and shake to coat well

in the istantpot heat the oil on saute until hot
add the lamb and saute 4 minutes
add the sliced onion and the ginger
saute 5 more minutes stirring often

add everything else except the cornstarch mixture
seal the instapot and cook on manual for 30 minutes
release the pressure
add the cornstartch mixture and stir well to thicken

serve with couscous