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

Tarka Dal


i decided to try my hand at making an indian vegetarian dish. i found a recipe and madified it to make it into a complete meal.
very tasty and just a hint of heat

1 eggplant diced
1/2 lb okra sliced
4 shallots sliced
1 inch piece of ginger grated
1 Tbsp minced garlic
1 Tbsp mustard seeds
16 fenugreek seeds
1 tsp salt
2 Tbsp tomato paste
4 cups water
4 tomatoes chopped
juice of 1 lemon
1/2 tsp cayenne
1 tsp garam masala
4 Tbsp ghee or oil divided
1/4 cup oil
1 cup red lentils

in a large saute pan heat the oil
saute the eggplant and okra for 7-10 minutes until soft and set aside

in a large sauce pan heat 2 Tbsp ghee
add the shallots and saute 2 minutes
add the mustard seeds and cover until the seeds start to pop
remove the cover and add the garlic,ginger,fenugreek and salt
quickly stir and add the tomato paste, water and lentils
simmer 15 minutes
stir in the tomatoes,lemon juice and reserved eggplant/okra mixture
simmer 10-15 minutes until the lentils are tender

in a small sauce pan het the ghee until hot.
turn off the heat and sitr in the garam masala and cayenne
immediately pour over the dal and serve

serves 4



I had never heard of Shakshuka until recently. Basically its eggs poached in a tomato sauce.  It’s very popular in Israel and the Mid east. They eat it for breakfast or lunch but my version is actually a dinner dish.  In addition its easy to make and is a one pot meal. This is the version i made but you can use jarred spaghetti sauce if you want,or even chili. pretty much any tomato based sauce

1 Lb hot Italian sausage
4 eggs
1 onion diced
1/2 lb sliced mushrooms
8 cloves garlic sliced
1 poblano pepper seeded and diced (use a jalapeno if you want it hotter,an anaheim for milder)
28oz can diced tomatoes
6 oz can tomato paste
2 bay leaves
1/4 cup red wine
1 Tbsp sugar
2 Tbsp olive oil

In a skillet brown the sausage. remove and set aside
add the olive oil to the pan.
saute the onions until they start to soften
add the mushrooms  pepper and continue cooking until soft.
pour in the red wine and stir up any brown bits.
add the tomato paste and garlic
cook 2 minutes stirring constantly
add the canned tomatoes,sugar,reserved sausage and bay leaves.
bring to a boil and simmer 30 minutes
make a small depression in the sauce and carefully crack an egg into it
repeat for the other 3 eggs
simmer 10 minutes or so until the eggs are poached.

serves 4

Meatloaf with bacon and mushrooms


comfort food…. bacon….  yum

1 1/4 lbs ground beef
1/2 lb bacon diced
1 lb mushrooms finely chopped in a food processor
1 onion diced
1 shallot diced
1/2 cup chopped basil
3 Tbsp Worcestershire sauce
1/2 cup ketchup
2 eggs1 1/2 cups italian seasoned bread crumbs

preheat oven to 350
in a large skillet cook the bacon until crispy
remove the bacon and reserve leaving the grease behind
saute the onion and shallot until just soft
add the chopped mushrooms and continue sauteeing until the liquid the mushrooms release is mostly evaporated
in a large bowl mix every thing together except the ketchup just until well mixed
place into a 5×9 loaf pan
spread the ketchup over the top
bake for 60-75 minutes

serves 4

parmesean roasted cauliflower


Based on a bon apetit recipe
If your not a cauliflower eater this recipe may change your mind

1 head cauliflower cut into florets
1 large onion halved and sliced
6 cloves garlic unpeeled
1/4 cup olive oil
1tsp dried thyme
1/2 cup grated parmesean
ground pepper

preheat an oven to 425
spread the cauliflower on a rimmed baking sheet
spread the onion and garlic between the florets
drizzle the oil over all
sprinkle the thyme and pepper over all

roast for 40 minutes stirring occasionally
sprinkle the cheese over all
roast 10 more minutes

served 3-4