Recipes

From Rich Cassem:

 

Rich's Really Good Chili

 

I prefer to plop all of these ingredients into a crock-pot set on low for 11 hours, stirring once or twice along the way.

 

3 lbs chuck(cubed)
1large onion, chopped

1tsp cumin

1tablespoon oregano

1tablespoon salt

3tablespoons chili powder

1tsp black pepper

3 inch dried red pepper(chopped fine)

15 oz can tomato sauce

1clove garlic(crushed)

1tablespoon MasaHarina mixed with a little water, to thicken

 

Alternatively, you can Brown meat and onion in a large pot. Add spices and tomato sauce. Cook one hour. Add garlic and cook an additional 20 minutes. Stir in masa harina at last minute to thicken and give nice corn flavor.

 

From Nancy Lloyd Pfhal:

Orange Blossoms

2 1/2 cups all purpose flour

2 teaspoons baking powder

1 1/2 cups sugar

3/4 cup unsalted butter 

2 eggs 1 teaspoon vanilla

1/2 cup orange juice, freshly squeezed

1 cup mini chocolate chips

 

1. Preheat oven to 350 degrees F.

2. Grease and flour a 10" x 15" jelly roll pan.

3. Sift flour and baking powder together and set aside.

4. Cream butter and sugar. When light and fluffy, add eggs, beating well after each, and vanilla.

5. Add dry ingredients alternately with orange juice.

6. When batter is smooth, stir in the mini chocolate chips

7. Bake 20 minutes at 350 degrees F, or until done.

8. Glaze while warm.

 

Orange Glaze

2 cups sifted confectioners sugar

1/4 cup orange juice, freshly squeezed Grated rind of an orange

 

1. Mix all together until smooth and creamy.

2. Spread evenly on top of the warm orange blossoms.

 

 

From Caitlin Jacobs:

Pizza with kale, beet pesto & goat cheese

Ingredients:

1 lb of your favorite homemade pizza dough

1 cup chopped roasted red beets (about 1 medium beet)

3 cloves garlic, roughly chopped

½ cup walnuts, roasted

½ cup Parmesan cheese, grated

2 tablespoons lemon juice

½ cup olive oil

2 cups lacinato kale leaves, thinly sliced

1.5 cups grated mozzarella cheese

2 ounces goat cheese

 

Make the beet pesto:

1. Add beets, garlic, walnuts, Parmesan, lemon juice and salt to taste to a food processor or blender and pulse several times.

2. Leaving the food processor (or blender) running, slowly add the olive oil until all ingredients are well combined. (This makes more than what you'll need for 1 pizza. Freeze the rest for later!)

Make the pizza:

1. Preheat the oven to 415 degrees F.

2. Dust cornmeal on a baking sheet and press or roll the dough to desired thickness.

3. Bake the dough for 5 to 7 minutes with no toppings.

4. Remove the crust from the oven and spread 1 cup of beet pesto over it. Add the kale leaves, followed by the goat cheese and mozzarella. Note: the kale will cook down in the oven.

5. Bake pizza for 20 to 25 minutes or to desired crispness.

Spicy Korean Stir-fried Pork

Ingredients: 1.5 lbs thinly sliced pork shoulder

 1/3 cup Korean chili pepper paste (gochujang)

3 tablespoons finely minced garlic

2 tablespoons freshly grated ginger

2 tablespoons soy sauce

2 tablespoons turbinado sugar

1 tablespoon Korean hot pepper flakes (gochugaru) -- May substitute crushed red pepper flakes, but reduce the amount by at least half (unless you like super-spicy food!)

1 tablespoon sake or rice vinegar

1 tablespoon toasted sesame oil

1 tablespoon honey

1 tablespoon crushed toasted sesame seeds

1 onion, thinly sliced

4 scallions, cut into 2 inch lengths

Rice and butter lettuce, to serve

 

Method:

1. In a large bowl, mix together gochujang, garlic, ginger, soy sauce, sugar, sake, sesame oil, honey and sesame seeds. Add thinly sliced pork and, using your hands, make sure each piece is evenly coated.

2. Add onions and scallions and mix well. Allow to marinate for at least 2 hours, or overnight.

3. Heat a heavy frying pan over medium-high heat. It is better to cook this in batches than try to cook it all at once. Cook half the pork until the onions are translucent and the meat is fully cooked, about 6 minutes. Transfer to a serving plate and cook the other half of the pork.

4. Serve with rice and lettuce. Let each diner wrap little parcels of pork and rice into lettuce leaves and eat with their hands!

From Andrew Robb:

Ande ki Kari (Eggs in Spicy Tomato Sauce)

Source: https://cooking.nytimes.com/recipes/1018673-ande-ki-kari-eggs-in-spicy-tomato-sauce

 

Makes: 4 servings
Cook Time: 1 hr 15 mins

 

Ingredients

8 large eggs, at room temperature 
3 medium tomatoes, halved through their equators 
3 tablespoons butter, ghee, safflower oil or grapeseed oil 
3 tablespoons coconut oil 
2 cups onions, finely chopped 
6 cloves garlic, finely grated or minced 
2 tablespoons ginger, grated 
1/2 teaspoon cumin seeds 
1 stick cinnamon 
8 pods cardamom, lightly crushed with the flat side of a knife 
2 teaspoons coriander 
1 teaspoon cumin 
1 teaspoon turmeric 
1/4 teaspoon red pepper flakes 
1/4 teaspoon ground black pepper 
2 teaspoons kosher salt 
1/2 cup boiling water 
1 teaspoons garam masala, to taste 
3 tablespoons cilantro, finely chopped 
Plain yogurt, for serving (optional) 
basmati rice or flatbread, for serving, cooked 

 

Directions

1. Hard-boil the eggs: Bring a large pot of water to a boil, then carefully lower eggs into water. Cook for 9 to 10 minutes, then transfer with a slotted spoon to an ice bath. Let cool, then crack and peel. Reserve.

2. Set a box grater over a bowl. Starting with their cut sides, grate the tomatoes through the large holes so tomato pulp falls into bowl. Discard skins. Measure out 2 cups tomato purée. (Save the rest for another purpose, such as adding to a vinaigrette.)

3. Heat ghee (or butter or oil) and coconut oil in a large skillet over medium-high heat. Stir in onions and cook until deeply golden brown, 15 to 20 minutes, stirring constantly to encourage even browning.

4. Stir in garlic, ginger and cumin seeds; cook until fragrant, about 2 minutes. Stir in cinnamon and cardamom and cook another 1 minute. Stir in coriander, cumin, turmeric, red pepper flakes and black pepper, then add tomato purée. Cook, stirring frequently, until sauce is thick and fat begins to separate, about 10 minutes. Stir in salt and boiling water. Reduce heat to medium and simmer, covered, until sauce is thick and has a satin sheen, 7 to 12 minutes. Remove from heat and let sit, covered, for another 20 minutes to let flavors meld.

5. When ready to serve, cut eggs in half lengthwise. Bring sauce back to a simmer over low heat, stir in garam masala, and gently add eggs to sauce. Simmer just long enough to heat eggs through. Top with cilantro and serve with yogurt and rice or flatbread if desired.

 


 

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Washington, DC 20003

(202) 543-4200

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