Easy Chicken Gyros & Tzatziki Sauce

INGREDIENTS

• 4 chicken breasts, pounded to 1/2 inch thickness (I use thighs and don't pound them, it's fine.  Better, even)
• 1 tablespoon Mediterranean seasoning (you can substitute Italian seasoning in a pinch)
• 1 red pepper, thinly sliced
• 1/2 red onion, thinly sliced
• 4 pitas 
• optional: lettuce, feta cheese crumbles

Tzatziki Sauce

• 1/2 English cucumber, peeled and diced
• 1 cup cold plain Greek yogurt
• 4 teaspoons minced garlic
• 1 tablespoon dried dill
• 1 tablespoon lemon juice 
• salt & pepper

INSTRUCTIONS

1. Puree all sauce ingredients in a blender or food processor (see note). Cover and chill until ready to serve. (If you have time, make this a few hours in advance or the night before so that the flavors can marinate)
2. Season chicken breasts with Mediterranean seasoning. Cook in a large skillet or pan over medium heat 5-6 minutes on each side until cooked through. Cut into strips.
3. Lay pitas on a clean surface. Add lettuce (if desired), chicken, red pepper strips, and onions. Top with tzatziki sauce and feta (if desired). Fold pita over like a sandwich, or roll it into a "tunnel shape".

* Super quick and easy for a weeknight dinner - takes 20 min to get it all together, you can make the sauce and chop veggies as the chicken cooks.
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Original recipe: Creme de la Crumb
Posted by Jasmine

Basic Bread Pudding

Ingredients:

• 1 10oz loaf stale French bread (or 7 c any type bread), crumbled
• 4 c milk (no less than 2%, can replace a portion with irish cream, pina colada mix, etc.)
• 2 c sugar
• 8 TBS butter, melted
• 4 eggs
• 2 tsp vanilla
• 1 c raisins (or blueberries or whatever)
• 1 c coconut (or whatever)
• 1 c chopped pecans (or whatever)
• 1 tsp cinnamon
• 1 tsp nutmeg

Directions:

1. Combine all ingredients...texture should be that of cream of wheat: very moist, but not soupy
2. Pour into buttered 9x12 baking dish or larger (or try making it in a muffin tin - cute!)
3. Place into non-preheated oven and bake at 350 for approx. 1 hour, or until the top is golden brown.  Serve warm with sauce

Whiskey Sauce

Ingredients:

• 8 TBS butter
• 1 ½ c powdered sugar
• 2 egg yolks
• ½ c Bourbon (to taste) (substitute fruit juices or liquors to complement the pudding)

Directions:

1. Cream butter and sugar over medium heat until all butter is absorbed.
2. Remove from heat and blend in egg yolk.  
3. Pour in bourbon gradually to your own taste, stirring constantly.  Sauce will thicken as it cools.  Serve warm over bread pudding.

Makes 16-20 servings

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Original recipe: I took a cooking class as like a touristy thing to do in New Orleans and this was their recipe

Posted by Jasmine

Kufteh Berenji - Persian Meatballs

 Ingredients

• 1 cup Basmati rice
• 1/2 cup yellow split peas

• 2 eggs, whisked
• 2 teaspoons Persian Spice mix*
• 1 large onion, grated
• 1 lb ground beef or turkey
• 1/2 cup chopped savory
• 1/4 cup chopped tarragon
• 1 cup chopped fresh dill
• 2 cups chopped fresh parsley
• 2 cups chopped scallions

• 1 large onion, sliced
• 2 cloves garlic, crushed
• 1 cup tomato juice
• 2 cups chicken stock
• 1/4 cup fresh lime juice
• 1/2 teaspoon saffron threads  

Optional for garnish: pomegranate, chopped mint and toasted pistachios

Directions

1. Pick over the rice and peas and rinse. Cook the rice and peas covered for 30 minutes until cooked thoroughly.
2. Place the eggs, spice mix, onion, ground meat, fresh herbs, and scallions in a large mixing bowl and mix with cooked peas and rice. Knead the mixture thoroughly until it resembles a smooth paste. You can do this by hand or with the aid of a mixer fitted with a paddle at low speed.
3. In a large sautee pan lightly coated with olive oil, add the sliced onion and garlic and sauté until lightly caramelized. Add the tomato juice, chicken stock, lime juice and saffron. Simmer for 15 minutes. Adjust seasoning.
4. Shape the meat mixture into meatballs and gently add them to the simmering sauce. Cook until the meatballs are cooked through (about 15 minutes).
5. Serve with fresh pita and plenty of sauce. Garnish with pomegranate, chopped mint and toasted pistachios.

*Persian Spice Mix (Advieh) is made from equal parts cinnamon, coriander, sesame seeds, cardamom, and cumin (all ground). If you can find pesticide free rose petals they should be added, if not use a drop of rose water in the sauce.

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Original recipe: My Jewish Learning

Posted by Jasmine

Happy Salad

Ingredients

• A bunch of spinach
• A handful of blueberries
• A handful of walnuts
• 1 of those little packets of salmon, sold by the cans of tuna
• I like to put feta on it
• Some vinaigrette (for example, see below)

Directions

1. It's salad, I'm sure you'll figure it out

Rosemary Red Onion Vinaigrette

Ingredients

• 4 Tbsp minced red onion
• 2 teaspoon mustard
• 2 teaspoon salt
• 6 Tbsp white wine vinegar
• 2 large garlic clove, chopped
• 2 heaping tablespoon of minced fresh rosemary + sprigs
• 1 cup olive oil

Directions

1. Put the minced onion, mustard, salt, vinegar, garlic and rosemary into a blender and purée it for a bit. 
2. Pour the olive oil in slowly and then blend that for a bit.

*So the ingredients in this salad are supposed to be good for your brain and help with depression, if you eat them regularly.  Not like one salad and you're off meds forever or anything, just that these things are good for your brain.

**The vinaigrette was originally for a fish recipe, but there was a ton leftover and it turned out to be good on this salad as well, when I had some the next day.

All-Purpose Gravy

Ingredients

• 3 tbsp butter
• 3 tbsp flour
• any spices you feel are appropriate
• 2 c beef or chicken broth (or 1½ cups of broth and ½ cup milk

Instructions

1. Melt butter in a small saucepan over medium heat. Sprinkle flour and spices on top and whisk until fully incorporated. Cook until it's golden.
2. Slowly add liquid, whisking constantly, until mixture begins to bubble. Reduce heat to medium-low-ish and simmer, stirring frequently, until gravy thickens.

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Posted by Piera

(this was kinda patchworked from various recipes I've seen over the years. I like this ratio of ingredients but, as Jasmine says, YMMV)

Cincinnati "Skyline" Chili

Total Time:(make a day ahead) 4 hrs 20 mins  Prep:20 mins  Cook:4 hrs
Yield:6 servings

Ingredients

• 1 quart water (cold)
• 2 pounds ground beef
• 2 cups crushed tomato
• 2 yellow onions (diced)
• 4 cloves garlic (minced)
• 1 tablespoon Worcestershire sauce
• 1 tablespoon unsweetened cocoa
• 1/4 cup chili powder
• 1 teaspoon cayenne
• 1 teaspoon cumin
• 2 tablespoons cider vinegar
• 1 bay leaf
• 1/4 teaspoon cloves (ground)
• 1 teaspoon cinnamon
• 1 1/2 teaspoons salt

For serving:

• Cooked spaghetti pasta to serve chili over
• Beans (I like black, but at the restaurant it's red kidneys)
• Chopped onions
• Oyster crackers
• Hot sauce (Tobasco and Tapatios are my favs)
• Shredded cheddar

Steps to Make It

1. Gather the ingredients. 
2. Add beef and water to a 4-quart pot.
3. Bring to a simmer while stirring, until the ground beef is in very small pieces.
4. Simmer for 30 minutes and add all the rest of the ingredients.
5. Simmer uncovered on low for 3 hours.
6. Add water as needed if the chili becomes too thick.
7. Refrigerated the chili overnight; the next day, remove the layer of fat from the top before reheating 

Cincinnati "Skyline" Chili can be ordered/served 5 different ways: 

1. Just the chili (honestly, eew.  That is not the purpose of this kind of chili)
2. Chili served over spaghetti 
3. Chili, spaghetti, and grated Cheddar cheese 
4. Chili, spaghetti, cheese, and onions 
5. Last but not least and my favorite: Chili, spaghetti, cheese, onions, and beans 
6. (On a hot dog - any combo of the above, but on a hot dog instead of spaghetti)

All are served with oyster crackers, and don't be shy with the Tobasco

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Original recipe: Cuisinart

Posted by Jasmine

Chimichurri Sauce

Ingredients

• 1 cup flat-leaf parsley, firmly packed
• 3 cloves garlic, FRESH
• 2 tbsp oregano, FRESH
• 1/3 cup extra virgin olive oil
• 1/4 cup red wine vinegar
• 2 tsp lemon zest, optional
• pinch red pepper flakes, optional
• salt

Directions

1. Combine parsley, garlic, and oregano in the bowl of a food processor. Pulse until herbs are finely chopped and garlic is minced.
2. Transfer herbs to a medium bowl and stir in olive oil, vinegar, and lemon zest (if using).
3. Season with salt and a pinch of red pepper flakes (if using)

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Original recipe: unknown

Posted by Emilee

Tomato Basil Cream Sauce

Ingredients:

• 2 tablespoon olive oil
• 4 cloves garlic
• 1 ½ cup cherry tomatoes, halved
• ¾ cups heavy cream
• Fresh basil

Directions:

1. Heat olive oil in a small skillet over medium heat. Add garlic and cook 1-2 minutes. 
2. Add cherry tomatoes and cook until softened. (Tip: make sure tomatoes are facing flat-side-down.) 
3. Smoosh the halved tomatoes gently to determine if they're done; when soft enough they will release their juice and flesh with gentle prodding.
4. Reduce heat to low and add cream.
5. Let simmer for 15 minutes. Sauce will turn slightly pink and coat the back of the spoon. 
6. Season to taste with salt and pepper.

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Original Recipe: Life's Ambrosia

Posted by Emilee

Emilee's Famous Alfredo Sauce

This alfredo is great with pasta or as a pizza/dipping sauce.

Ingredients:

• 4 oz cream cheese (half of one brick)
• 2 cloves garlic
• 3/4 c parmesan cheese, shredded or grated
• 1 tbsp butter
• 1/2 c milk (sub heavy cream + water for keto)
• Garlic powder to taste
• Salt to taste
• Black pepper to taste

Directions:

1. Heat butter in a saucepan over low/medium heat. Saute garlic until aromatic.
2. Add milk or heavy cream. Allow to warm up, but not boil.
3. Add cream cheese and allow to melt. Stir until combined. (Tip: cut cream cheese into smaller bits so it melts faster)
4. Add parmesan cheese. Stir until smooth. 
5. Season with garlic powder and/or salt to taste.

(Note: If you'd like it thicker, add more cream cheese & parm. If you'd like it thinner, add more milk or heavy cream/water.)

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Original Recipe: Emilee

Posted by Emilee

Servings: 6
Carbs/serving: 4g

Sweet Potato & Avocado Tacos

Ingredients

• 2 medium sweet potato(es), cubed
• 1 teaspoon olive oil
• ½ teaspoon chile powder
• 1 c cooked black beans
• 1 avocado, diced
• 2 scallions, diced
• 6-8 corn or flour tortillas
• ¼ cup feta or Cotija cheese
• Optional: 1 small roasted jalapeño, diced

Avocado Yogurt Sauce

• ½ cup Greek yogurt
• 1 small avocado
• 1-2 tsp minced garlic
• 1-2 tbsp lime juice (to taste)

Instructions

1. Preheat oven to 400° F.
2. Toss sweet potato cubes with oil, chile powder, salt, and pepper, and spread in one layer on a baking sheet. [1] Bake for 20 minutes, or until soft.
3. In a small food processor (or with an immersion blender), blend yogurt, avocado, garlic, and lime juice until smooth. Taste/adjust as needed.
4. Assemble tacos with roasted sweet potatoes, diced avocado, black beans, scallions, and cheese. Top with avocado yogurt sauce.