Corn cakes

I based this off a combination of a recipe for arepas and a recipe from Recipezaar for corn cakes. I used grits because it was what I had in the house, though a corn meal might be even better and then you could remove the corn starch as an ingredient. I'm still looking for Goya masarepa to make real arepas though! Another option might be to leave out both the oil and the corn starch for a lower fat option.

1 - 1.5 c grits (I started with 1 cup and then added some more when I saw it was too watery)
1/4 tsp salt
1.5 c boiling water
1.5 Tbsp olive oil
1.5 Tbsp corn starch

1. Mix the grits and salt together in a large bowl.
2. Add the boiling water and stir very well.
3. Add the olive oil and corn starch and stir again.
4. Let it sit, mixing occasionally, until a thick batter is formed.
5. Heat some more olive oil in a skillet and scoop about 1/4 c batter into the pan.
6. Flatten a little with a spatula if you want thin patties, add more batter if you want larger and thicker patties.
7. Fry both sides until crispy and browned. Blot oil so they don't get soggy.
8. Slice open and make your favorite sandwich!

Beef Paprikash with nukedlach (nut-free, dairy-free, soy-free)

I love this traditional Hungarian dish! This is an old family favorite and can be made with chicken, beef, lamb, veal, whatever you have in the house. Feel free to play with amounts to your own taste, it's a very flexible recipe. Tomatoes are a nice addition to this stew since they have lycopene, a long-chain carotenoid well-known for its bright color and potential prevention of cancer, especially of the colon. Colored peppers brighten up this stew and add some more healthy carotenoids. Paprika is also made from peppers and is very typical to the Hungarian cuisine. Smoked or hot paprika is even better to make the taste of the paprikash complex. Peppers (Capsicum anuum) are well known for having high levels of Vitamin C, which was discovered in Hungary....Tomatoes also are high in Vitamin C. If you are allergic to tomatoes, it is no big deal to double the amount of peppers instead. Nukedlach are free-form noodles or dumplings made with egg, flour, water and salt. They're really a lot of fun. I made mine half with white rice flour and half with bread flour but this recipe could easily be made gluten-free with the use of gluten-free flour mix.


Paprikash

Vegetable oil
1.5 - 2.0 lbs beef, cut into bite size pieces or 1 whole chicken cut into eights
1 large onion, diced
1 small tomato, sliced or diced
1/2 red pepper, sliced into strips
1/4 - 1/2 cup red wine
Salt and pepper to taste
Paprika
Water

Directions:
1. Coat the bottom of a large stockpot with vegetable oil.
2. Saute the onions, tomato and peppers for 5 minutes or until softened.
3. Add the meat, wine and as much water as needed to cover all the meat and vegetables.
4. Sprinkle paprika into the stew until the liquid turns a deep, dark red. Salt and pepper to taste.
5. Cook over low for 1 1/2 hours or until meat is softened.
6. Serve of noodles, rice, mashed cauliflower, mashed potatoes or nukedlach (recipe below).

Nukedlach:

1. Crack and beat two eggs in a large bowl or container.
2. Add 1 cup of water to make about 3 cups of nukedlach.
3. Slowly mix in flour until dough thickens to a mayonnaise-like consistency.
4. Salt to taste.
5. Scrape small bits of the dough into boiling salted water.
6. Scoop out using a slotted spoon or small colander.
7. Pour some of the Papriksah liquid over the nukedlach to flavor them and keep them wamr until eating.

Enjoy!!!

3 bean salad (vegetarian, gluten-free, dairy-free, soy-free, egg-free, etc)

3 bean salad (Linda's recipe)


Beans are a great source of fiber and protein, especially for vegetarians or those who don't much meat or fish. This recipe is quick and really easy. Canned vegetables are a great way to get nutrients even in the middle of the winter, when it's hard to find good fresh produce. Feel free to play with the spices, this is a recipe that's great for experimentation! Sometimes I add diced jalapeño or serrano chilies to the salad to heat it up, or I make it a 5 bean salad with the addition of white beans or pinto beans or lima beans. You could also add corn and other vegetables to make it a layered salad in a beautiful glass or crystal bowl. Cumin is a spice native to the Middle East, it's very characteristic of dishes in the area. It's very savory and has a distinctive flavor, really very enjoyable. It's purported to be an antiseptic and aid in digestive health.

1 15.5 oz can of chickpeas
1 15.5 oz can of pink beans, kidney beans, or red beans
1 14.5 oz can of cut green beans
1/2 red onion, diced small or 3 small shallots, sliced very thin
5 cloves of garlic, diced small
1/2 cup olive oil
1/4 cup tarragon, cider or red wine vinegar
1 tablespoon cumin
1 teaspoon chili powder
salt and pepper to taste

Directions:

1. Combine all 3 cans of beans in a large bowl or container.
2. Dice onion/shallots and garlic; mix into the bean mixture.
3. Pour the oil and vinegar over the salad.
4. Add all the spices.
5. Mix very well.
6. Taste to determine if more oil, vinegar or spices are needed.
7. Serve immediately or, for better flavor, marinate in the fridge until it's time to eat.