Eggplant and tomatoes with feta


1 Large eggplant peeled and cubed
1 lb roma tomatoes roughly chopped
1/2 cup crumbled feta
2 Tbsp balsamic vinegar
6 Tbsp olive oil
1 Tbsp italian seasoning

In  small bowl mix the vinegar,oil and italian seasoning
mix the eggplant and the tomatoes in a baking dish
stir in the vinagrette
bake at 450 for 40 minutes
stir in the feta and serve

If you wish you can grill this in a foil pan instead of baking


Grilled shellfish and vegetables


2 Lbs Mussels
1 dozen clams
2 tomatoes cut in half
1/2 red onion cut into 2 wedges
1 bunch broccolini
2 zucchini sliced
3-4 carrots cut into pieces
2 basil sprigs
olive oil

tear off 4 large sheets of foil (24 inches square or so
clean and debeard the mussles
scrub the clams

place the veggies in a large bowl. drizzle with olive oil and salt. mix well
heat a grill to high heat
grill the broccolini about 1 minute a side until lightly charred
remove and set aside
grill the red onion about 2 minutes
remove and set aside
grill the carrots and zucchini about 2 minutes aside
grill the tomatoes,cut side down about 2 minutes

double up the foil sheets
divide the shellfish between the foil
place the veggies over the shellfish along with a sprig of basil
drizzle a little olive oil over all
add 1 Tbsp water per facket
seal tightly if needed use another sheet

Grill about 25 minutes turning occasionally
remove and serve in bowls,discarding any shellfish that didnt open

mediterranean chicken and beets zoodles


A simple mediterranean style dish that uses a spiralizer to turn the beets into “noodles”
1 1/2 lbs boneless skinless chicken breasts
3 medium golden beets
1 can artichoke hearts drained
1/2 cup italian dressing
3/4 cup sliced pitted kalmatta olives
1 tsp dried basil
1 tsp paprika
1/2 tsp allspice
1/2 cup white wine
1/2 cup chicken broth
3 Tbsp oil,divided

in a small bowl mix the italian dressing and artichoke hearts. set aside

season the chicken breast with salt and pepper
spiralize the beets into medium noodles

heat 1 Tbsp oil in a large skillet.
saute the chicken breasts over medium heat in the oil turning a few times until no pink remains about 20 minutes
transfer to a plate and keep warm

add the chicken broth and wine to the pan and stir up any brown bits.
add the paprika,basil and allspice and bring to a boil

add the beets and cook over medium high heat 4-6 minute sor so until beets are tender
add the artichokes and olives to the ban and cook 1 minutes.
add the chicken and their juices to the pan and mix well

serves 2-4

Mexican style corn


a mexican inspired corn side dish,very quick and easy

1 lb frozen corn
2 poblano peppers,seeds removed and diced
1 red onion diced
1 tsp minced garlic (2 cloves)
juice of 2 limes

in a large skillet heat some oil
add the peppers and onion and saute,over medium high heat stiring occasionally 6 minutes
add the corn and garlic and continue to sautee 5 minutes until heated thru
stir in the lime juice and serve

Chicken soup


6-7 lb roasting chicken giblets
4 quarts water
1 Tbsp salt
4 carrots roughly chopped
2 stalks celery roughly chopped
1 large onion peeled and halved
2 Tbsp better than bullion soup base
handful of dill sprigs
8 whole peppercorns

Place the chicken in a large stock pot.
add the water,the chicken should be jusr about submerged, you can adjust the water a little.
bring to a slow boil
after 15 minutes or so skim off the foam/schmuts that rises to the surface. stir the chicken a bit to get more schmutz to rise
reduce heat to simmer
add everything else except the dill
continue to simmer,partially covered for 3 1/2 hours
add the dill and simmer 1/2 hour more
strain the broth reserving the veggies and chicken
return the veggies to the broth
using an immersion blender puree the vegetable. this adds a lot of flavor at the cost of making the broth cloudy instead of clear. if you insist on clear broth omit this step
chop up some of the chicken meet and add to the broth

If you wish chill overnight and remove some of the fat from the surface make sure to leave some behind for added flavor


makes 1 gallon



spicy braised chicken drumsticks


based on a recipe in bon appetit. its got some spice but isnt real hot

10-12 chicken drumsticks
1 onion diced
8 grated garlic cloves
2 inch piece ginger,grated
1/4 cup soy sauce
1/4 cup gochujang (korean chili paste)
2 Tbsp sugar
1 tsp ground black pepper
1 Tbsp chinese rice wine
1 Tbsp sesame oil
4 cups chicken broth
4 Tbsp butter

mix onion,garlic,ginger,soy sauce,chili paste sugar,sesame oil,black pepper and rice wine in a bowl and set aside

in a large deep skillet melt the butter. add the chicken and lightly brown all over about 5-6 minutes total
add the sauce and cook 3 minutes
add the broth and bring to a boil
reduce heat to a simmer,partial cover and cook 50 minutes or so until chicken is done

serve over rice pouring some of the sauce over the chicken

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