Chorizo Meat Loaf

1# of lean ground beef
¼# chorizo sausage
4-5oz. crushed saltines
1 egg
1c± milk
1 med. chopped onion

Using clean hands, combine everything in a big mixing bowl. Form into a loaf and bake at 350° for an hour. Cover and let stand 5-10 minutes so the juices can settle and cuts are cleaner. Serve with your favorite fresh and steamed vegetables. . .Lin

Learned a great cooking tip from my son! STEAM your eggs in a covered vegetable steamer for 12-15 minutes for a much better 'hard boiled' equivalent. The big advantage to this is the shells practically fall off! No more losing 1/4 of an egg stuck to the inside membrane. Try it. You'll switch! . . .Lin

Lamb and Barley Soup

1# ground or cubed lean lamb
12oz. Pale Ale
1 med. onion
1½c chopped celery
2 med. chopped carrots
3 lg. cloves minced garlic
¾c pearled barley

Saute' the lamb with 1/3 onion, finely chopped in a little butter or olive oil. Brown and deglaze with a little of the ale at a time until meat is very brown. Pour in remaining ale, add all the vegetables and barley. Stir and simmer a few minutes.

Add 4-6c water. Bring soup to a low boil, simmer until barley is done, approximately an hour. Half way through this time, check broth for flavor, adding beef soup base as needed. Serve with a tossed salad and/or crusty bread. . .Lin 

Chicken Vegetable Curry

1# chicken breast meat
1 med. onion
1c good white wine
1c diced celery
1 med. carrot
½ sweet red pepper
1 lg. sweet potato
1 lg. Yukon Gold potato
14oz.± curry sauce

In a little butter or olive oil, saute' the cubed chicken with a little chopped carrot and 1/3 of the onion, finely chopped, until onion is translucent and chicken begins to turn white. Add wine, cover and simmer 10 minutes.

Stir in the remaining chopped-sliced vegetables. Add more wine if needed. Simmer another 30-45 minutes. Stir in the curry sauce and once again bring mixture back to a simmer. Cook this way, with just a tiny bubbling simmer, for another half hour and serve. . .Lin

Summer Vegetable Chicken Stir-Fry

1 half-pound boneless skinless chicken breast
3 large garlic cloves – minced
1 med. green zucchini – chopped
2 med. yellow zucchini – chopped
1 med. eggplant – chopped
1 white turnip – chopped
1 green kohlrabi – peeled and chopped
½ med. onion – chopped
1c sunflower seeds

Saute' the chicken breast in a little olive oil and garlic. In another pan, combine all the remaining vegetables, seeds and seasonings with a drizzle of olive oil and some white wine. Simmer until vegetables start to appear translucent. Cut the chicken into bite-size pieces and add to the vegetables. Heat-saute' until everything's done the way you like. Top with fresh grated Italian cheese. . .Lin

Red Vegetables

2 med. beets
2 med. carrots
1 red onion
sea salt
fresh ground pepper
2T butter

Scrub beets and carrots well, but don't peel. Slice-cube both into a non-stick pan. Add ½-1” of water, cover and steam 10-15 minutes. Add sliced onions and a little more water if needed. Cover and steam another 5 minutes. Uncover, add seasonings and butter stirring until melted and all water has evaporated. Serve as a vegetable side dish or add toasted almonds to create a main dish. . .Lin

A Great Grilled Sandwich

2 slices of your favorite bread
4 slices of smoked turkey or chicken
lots of thinly sliced onion
2-3 slices sharp cheddar or Swiss cheese
grape tomatoes or other fresh vegetables

Assemble all the ingredients on one slice of bread. Top with another slice, buttered on the outside. Put buttered side down on a hot griddle. Butter the top slice. Flip after 3-5 minutes. Cover, turn off heat and wait another 3-5 minutes. Serve with a fresh vegetable garnish. . .Lin

Individual Onion-Cheese Omelet

½ med. onion - chopped
2 lg.-ex.lg. eggs
fresh ground pepper
2T shredded cheddar

Saute' the onion in butter for 2 minutes. Add eggs and pepper. Stir to 'scramble'. Cook and slowly stir until egg dries a little. Crumble the cheese on top. Cover and turn off heat. Let stand 2 minutes before serving with some beautiful grape tomatoes. . .Lin

Fall Farmer's Market. . .

Went to Farmer's Market this morning.  If you have one, don't forget to do some of your shopping there.  Ours is only in operation from June - October.  Such a short season to buy fresh and local from farmers in your area.

Individual Carrot-Two Cheese Omelet

1 carrot – chopped
1T coconut oil
¼ onion – chopped
1 jumbo egg
fresh ground pepper
2T soft goat cheese
2T shredded cheddar

Saute' the carrot in coconut oil for 2 minutes. Add onion, then the egg and pepper. Stir to 'scramble'. Cook and slowly stir until egg dries a little. Add both cheeses, cover and turn off heat. Let stand 2 minutes before serving. . .Lin

Chorizo-Cabbage Soup

1 lg. onion
1 lg. clove of garlic
1 lg. stalk of celery
2 lg. carrots
2T bacon grease
1 head of cabbage
1 can diced tomatoes
6oz. chorizo sausage

Chop all the vegetables. Saute' the first 4 in the bacon grease. When sizzling, after about 5 minutes, add the chopped cabbage, tomatoes, a can of water and the chorizo. Simmer 30-60 minutes. Serve with crusty bread. . .Lin

Coconut Egg Scramble

1T coconut oil
¼ large onion – chopped
a few pieces of cheese and salami
1 jumbo egg

Saute' onion in the coconut oil until translucent. Add chopped cheese, salami and the egg. Scramble the mixture and cook until set the way you like it. Serve with steamed vegetables or fresh fruit. . .Lin

Gazpacho Simmered Chicken Breasts

For 1 chicken breast: Cut in bite-size pieces and saute' in a little onion and 1-2T coconut oil. When sizzling, add a few large tablespoons of the gazpacho and more onions. Stir, then cover and simmer 15 minutes. Serve with steamed vegetables, quinoa or rice. Nice and spicy :-). . .Lin

Spicy Mixed Vegetable Gazpacho

There were 9 of us here for a potluck last night. The pictures show the evolution of the original vegetable tray.

This was a good balance of vegetables for a cold, raw gazpacho. I made this in the blender adding a clove of elephant garlic and about a cup of spicy Hot V8.

If you want to make a milder version, use a smaller clove of garlic and regular V8. . .Lin

Potato-Corn Chowder

3 fresh ears of corn
2 big leeks
3-4 medium-large potatoes
1 med. onion
2 stalks celery
2 carrots
2T bacon grease
2c water
powdered chicken soup base
2T flour – corn, wheat or gluten-free
fresh ground black pepper
a pinch of cayenne pepper
2-3c whole milk or cream

Husk and boil corn 8-10 minutes. Cut off cob into a big non-stick kettle or soup pot. Add sliced leeks, diced potatoes, onion, celery and carrots. Simmer and stir in bacon grease until translucent or a little browned – for about 20 minutes. Add remaining ingredients, stir and simmer another 5-10 minutes. Serve with crusty, buttered bread. . .Lin

Israeli Couscous Chicken Soup

1# chicken breast meat
3 celery stalks
3 carrots
1 med. onion
1 lg. clove garlic
6c± water
powdered chicken soup base
½c Israeli couscous
1c frozen edamames or peas

Chop then saute' the first 5 ingredients in a little olive oil or butter until chicken begins to brown and vegetables are translucent. Add the rest then simmer a half hour or more. . .Lin

Cleansing Green Drink

1 mini English cucumber
1 medium carrot
1 clove garlic
½-1 bunch curly parsley
a 1” chunk of peeled ginger
1 lemon – zest and juice
1-2c water

This will kick start any diet or food elimination program you might want to try. It really cleanses your system!

Blend or juice the ingredients. Blended it's a little thick and grassy, but once it's at that stage you can strain it into a big glass to get the same effect as using a juicer. . .Lin

Quinoa-Garbanzo Tabouli

1c quinoa – rinsed well
1½c water
zest of 1 lemon
juice of 1-2 lemons
1 clove of elephant garlic – minced
½c extra virgin olive oil
½t sea salt
fresh ground pepper
3 pickling cucumbers – rough peel and chop
1 bunch curly parsley – chopped fine
1 bunch green onions – sliced
1 can garbanzos – drained and rinsed
1 pint grape tomatoes – cut in quarters

Cook the quinoa in the water, simmering gently for 10-15 minutes. Take off heat and let stand while chopping and assembling remaining ingredients. Combine everything in a medium-large bowl. Chill several hours before serving. . .Lin

Strawberry Salad

butter lettuce or baby spinach
½ medium onion – sliced
¼-½ c slivered almonds
4-5 big ripe strawberries – sliced
½ sliced avocado – optional
feta cheese crumbles
raspberry vinaigrette dressing

Combine all in a large bowl. Top with cheese and drizzle with dressing. Makes one very large or two side salads. . .Lin

Broccoli Cauliflower Salad

1c golden raisins
1c carrot matchsticks
1c roasted-salted sunflower seeds
1 med. onion – chopped
Ranch dressing
1 sm. head cauliflower
1 crown broccoli

In a large bowl combine the first 5 ingredients using enough dressing to hold everything together. Add cauliflower and broccoli, broken into florets. Stir until well mixed then chill an hour or longer. . .Lin

Garlic Cheddar Egg Salad

1 med. onion – chopped
2-4 dill pickles – chopped
salt and pepper
1c shredded garlic cheddar cheese
6 jumbo eggs -- hardboiled

Combine onions, pickles, mayo and seasonings. Stir in shredded cheese and chopped eggs. Use for sandwiches, with crackers or on a rice cake. . .Lin

Broccoli Salad

½-¾c mayonnaise
a splash of white Balsamic vinegar
½c raisins
1 med.-lg. Onion – chopped
1c matchstick carrot shreds
½c slivered almonds
½c sunflower seeds
2 broccoli crowns – break into florets

Combine first 3 ingredients in a large glass bowl. Warm in the microwave – about 45 seconds on high. Add remaining ingredients, combine and chill a couple hours before serving. . .Lin

Baby Back Ribs

1 2-3# rack pork ribs
salt and pepper
barbeque sauce

Place seasoned ribs in a roasting pan. Add about ½” of water to the bottom of the pan and roast, covered, in a 200° oven for 3½ hours. Transfer to a platter, place ribs over medium heat on the grill. Cook meat side down, for 10 minutes to crisp it up a bit. Flip the rack then brush with barbeque sauce. Cook an additional 10 minutes. Serve with potato and salad. . .Lin

Spicy Quinoa Salad

½c quinoa, red, white or multi-colored
1c water
4 mini peppers, slice-chopped
½ lg. onion, slice-chopped
salt and pepper

Cook quinoa in water until absorbed. Cover and let stand 20 minutes. Meanwhile, in a medium glass bowl combine vegetables with a vinaigrette dressing.

Season with salt and lots of red and black pepper for a spicy flavor. Add quinoa and toss. Let chill an hour or so to blend flavors and marinate vegetables well. Serve over chopped lettuce with crumbled feta cheese on top. . .Lin

Cauliflower Chicken Curry

1# chicken breast meat
2 med. sweet potatoes – cubed
1 med. sweet onion – rough chopped
1c rough chopped celery
1 can AROY-D red curry
1 can coconut milk – optional

Brown the chicken in a little butter. Add vegetables and curry sauce and simmer until everything is cooked the way you like it, 30-45 minutes. At the very end add the coconut milk and heat to a simmer. Serve as is, like soup, or over rice. . .Lin

Quick Fresh Coleslaw

½ med. head green cabbage
¼ med. head red cabbage
1 sm. sweet onion
1 carrot

½c canola oil
½c white balsamic vinegar
½t salt
½t pepper
½t ground celery seed

Thinly slice the cabbage and onion into a medium bowl. Add grated carrot. Combine next ingredients for dressing in a jar with a tight fitting lid. Shake well, pour over vegetables, mix, chill for about an hour before serving. Shown with a Chopped Chicken Chorizo Burger and tomatoes. . .Lin

Quick Corn Chili

½# pork loin
1 can corn
1 med. onion – chopped
1 can chili tomatoes
1 can red or black beans

Cut the pork in cubes and brown in a little butter with the corn and half the onion. Cook and stir this until the pork and corn have picked up a little bit of a char. Add remaining onion, tomatoes and drained beans. Simmer about a half hour. Top with a little sour cream and serve with some crusty bread. . .Lin

Asian Coleslaw

¼ head of red cabbage
½ head of green cabbage
1 shredded carrot
1T black sesame seeds

1/3c toasted sesame oil
1/3c white vinegar
2T soy sauce
2T maple syrup
1T minced garlic

Thinly slice the cabbage into a medium bowl. Add carrots and sesame seeds. Combine last 4 ingredients and shake well to create the dressing. Let the dressing stand for 5 minutes, shake again, pour over cabbage and blend. . .Lin

Pesto Egg Salad

4 jumbo eggs – hardboiled
1 sm. sweet onion – minced
3T mayonnaise
2T basil pesto

Chop the eggs then combine all the ingredients in a small bowl. Serve over a bed of mixed crispy greens or as a sandwich on some crunchy-chewy Italian bread. . .Lin

Pepper-Pork Curry

1¼# very lean pork
~ cut in cubes or strips
1 lg. onion – chopped
2T butter
2 med. sweet potatoes – peeled and cubed
2 carrots – cut in chunks
3 stalks celery – sliced
6 multi-colored mini peppers
~ core, seed and cut in rings

Saute' the pork and a little of the chopped onion until pork begins to brown. Add remaining vegetables and stir-saute' a few minutes before adding curry sauce. Simmer on low heat about an hour. Serve as is or over rice. . .Lin

Beef Barley Soup

 1# chuck tender steaks
~ cut in cubes
2T butter
2T Balsamic vinegar
~ or ~ a little beer
3 sliced carrots – sliced
3 stalks celery – chopped
2 medium onions – chopped
1 15oz. can diced tomatoes
½c long cooking pearl barley
seasonings, beef soup base

Brown the meat in butter and vinegar (or beer). Add vegetables and saute' a little while then add the tomatoes, 2-3 cans of water and the barley. Season with sea salt, fresh ground peppers or whole peppercorns and some dry beef soup base. Serve with corn bread or slabs of crusty Italian bread. . .Lin

Truffle-Shallot Angel Hair Pasta

cooked angel hair pasta
1lg. shallot
1T butter
truffle oil
Parmesan cheese

Saute' the chopped-sliced shallot in the butter until translucent. Add the pasta and drizzle generously with truffle oil.

Saute' and stir a little until the oil is snapping. Toss with Parmesan cheese in the pan, season with a little sea salt, ground red and black pepper. Serve as a side dish for Shrimp Scampi. (shown sprinkled with snipped garlic chives). . .Lin 

Chorizo Pepper-Pork

1# boneless center cut pork chops
6-7 colorful sweet mini-peppers
1 lg. garlic clove or shallot
1 med. onion
2 stalks celery
1 14.5oz. can diced tomatoes
*6-12oz. Mexican chorizo 'sausage'

Cut the fat off the pork and cut the meat into cubes. Saute' it in a little butter – stir fry until browning – about 15 minutes. (*Chorizo isn't always a solid. Often times it's soft, and more sauce-like, as is the case with this chorizo. If you can find the solid chorizo sausage, cut it in pieces and saute' it with the pork. Otherwise, hold the more liquid form chorizo, to add at the end of the cooking process.)

Add all the vegetables, chopped or sliced, to the pork pot. Continue to saute' about 15 minutes, covered, until translucent. Next stir in the tomatoes and simmer 5 minutes. At the end, add the sauce-like chorizo and continue to simmer another 20 minutes adding a little water if needed. Serve over rice with a side of refried beans. Or as I did, add a can (or two) of rinsed-drained beans for a Chorizo Pork Chili to be served with crusty bread or crackers. . .Lin

Plain Old Fashioned Potato Salad

5-6 med. potatoes
2-3 lg. eggs
1 med. onion
3 stalks celery
2-3T spicy brown mustard
1t sugar
a splash of white Balsamic vinegar
salt and pepper

Cover potatoes and eggs with cold water in a 5qt. pot. Bring to a boil and simmer 20 minutes. Let stand another 5-10 minutes then drain and chill with cold water. Meanwhile, chop the onion and celery into a medium-large glass bowl. Add enough mayonnaise, to hold everything together, and remaining ingredients. Combine well. Then peel the still-wrm eggs and chop those into the mix. Peel and cube the warm potatoes and stir everything together in the big glass bowl. Sprinkle with paprika and fresh snipped chives. Chill an hour or so to blend the flavors. . .Lin

Ken and Lin's Russian Dressing

1c vegetable oil
1c ketchup
½c sugar
½c water
1/3c vinegar
2T horseradish mustard
1T horseradish
1t salt
1t hot Hungarian paprika

Combine all in blender jar. Blend, pulsing, several times until all is combined well. Makes about 3 cups. . .Lin