Parsley, olive oil, pecans and garlic. I enjoyed toasting the garlic on top of my new gas range until it was brown and soft. Be careful as two of the cloves burst open with a splatter. Don't be over generous with the parsley and pecans as I was, as the amounts listed keep those ingredients from over powering. It was too bitter, but with a small amount of fresh lemon juice tasted rich and balanced. I used it to flavor the cooked acorn squash halves before adding other components. The rest of the parsley pesto we will have over angel hair and gluten-free ramen noodle pastas. Making this pesto was a fun way to help use up a surprise ingredient of parsley in our Fruit/Vegetable box, and also give a different flavor to winter squash.

I love this dairy-free, delicious rice pudding made with light coconut milk. I leave out the garam masala. It is important to use medium rice. I had been using arborio rice, but it tasted too starchy. A real comfort food!

We serve this for Holiday dinners at the request of the guests! I make it in my slow cooker that can also saute, etc, so I make the cheese sauce in it, throw in the pasta and can forget about it.

This delicious faux chicken wing dish made from cauliflower is really delicious, but it turns out dripping in too much oil/ghee, so I cut the ghee in half. We have not tried the Paleo ranch dressing recipe.

This is a meat-heavy mixture without eggs, milk, breadcrumbs, etc, but does have onion and herbs. I like it for a quick supper. The meatballs cook in a dish in the air fryer covered with a jar of marinara tomato sauce. I find that unless I move them around half way through cooking, some of them are not cooked all the way through. This is a simple tasty way to turn one lb of ground bison into a very fast meal and I like it served on millet brown rice ramen noodles for a one person portion.

It will taste different depending on what type of mustard you use. Whole seed mustard made a thin sauce and many of the seeds did not stick. It helped for the final 4 minutes of cooking after the sauce was added, to stop at 2 minutes, add more sauce and shake, then cook for the final two minutes.

I used gluten-free beer, flour and bread crumbs in this recipe. The trick was to be sure to spray on enough oil to saturate the coating or it came out dry and unappetizing. It was nice to be able to manipulate the recipe and make something gluten free. The amount that is proacticaql to make at one time depends on your air fryer.

Good, but following the cooking time made the chicken overcooked. Very interesting tomato based flavor with ham, golden raisins, port, brandy and lots of garlic!

I really missed crackers on a gluten-free and Paleo diet. This recipe sounded intriguing, I also added my favorite, cumin seed. However the crackers turned out oily, most were bending and tasted of ground almonds. Still looking for that perfect cracker recipe.

These are the best looking gluten-free muffins I have made. I chose the recipe as it had a majority of almond flour instead of other processed grains like rice. The flavor was robust and dense. I usually am not happy with the taste of commercially available blueberries and that was the case here, but with great blueberries it would be even better. The almond, sugar, lemon zest topping made it a real crowd pleaser.

This unique and flavorful pasta sauce has no tomatoes, but plenty of vegetables and the lentils and Italian sausage give it a hearty delicious flavor. I choose this slow cooker recipe for the ingredients and was thinking it would make a soup. I served it over a funny big bubbly shaped pasta, and it caught a lot of the sauce and worked well. It would be great for cold weather.

I used a pound of chickpeas and was glad not to have made the full recipe. I did peel the chickpeas and think that I should have cooked them longer initially as the skins were not loosened at all. I was delighted to learned how to remove the skins with the aid of baking soda. I aso whisked the peeled peas as they cooked, not waiting until the end of the cooking period. I liked the thickened but chunky texture. It is a some what plain soup and went well with the City bread to make a complete meal.

I had a big batch of the first baby zucchini from my CSA as the basis for this recipe. Since they were so tender, I gave the potatoes ahead start cooking. I cut back on the olive oil. The caper topping turned was could have been a mundane dish into something spectacular. My sons who are not fond of capers even commented on the random bursts of saltiness.

What an interesting way to cook greens. I wanted to more healthful version of the Collard cobbler recipe we like. Although this did not call for collard greens, I just cooked them longer until they were tender. I did not have fennel, so added extra dill. She gave the option of either using polenta or cornmeal, so I used polenta on the bottom and cornmeal on the top. This worked very well, there was enough moisture on the bottom to cook the polenta and I am not sure how well it would have cooked on the top, but the cornmeal turned out cooked and crispy. I love the capers in here, but with the tougher nature of the collards and the pickled flavor of the capers, it tasted like eating grape leaves! This sounded very strange to me, but I was able to cut out nice big slabs for serving with the crusts intact.

I started with half of the water as I have found her soups too thin. Otherwise I followed the recipe exactly. It cooked smoothly until I added the tahini mixture and it acted just like a Yellowstone mud pot, so I thinned it somewhat with boiling water from my electric kettle. This sounded strange, but we loved the chewiness of the arborio rice, the flavor of the soup base, and definitely the saltiness of the olive garnish really made this soup work. The large amount of tahini made a great filling Lenten soup. I will repeat this surprisingly delicious soup.

This syrup is not cloyingly sweet like some of the syrups largely made with honey. It cooks for 15 minutes to thicken and reduce. I used a Spanish orange liqueur. The clove and cinnamon taste too strong in the syrup when tasted by itself. But when poured on the custard semolina custard pie, it tastes just right.

I usually do not make my own stock, but you can not buy lamb stock. Make this the day before so that you can easily skim all of the congealed fat off of the top. I did not bother to take the time to chop the meat into little pieces, but browned the shoulder blade chops whole. This made a very flavorful lamb broth.

Least year I learned the hard way to dunk the barley rusks from the Greek festival as I broke my tooth on one. This recipe intrigued me.The dough worked up like Playdough, soft and sticky, but still crumbly. Once again, patting out the dough was frustrating and the rolling pin made quick work of it. However my pieces were 9 X 4 " in size, smaller than her 6 X 12", but just as thick. I did not use wheat flour so as to keep them gluten-free. I found her directions to make the rings confusing, but pried up the long edges, carefully rolled them to the middle, pinched the edges together and then gently rolled the log form to try and achieve a cylinder shape and the pinched the ends together to form rings. Six fit on a pan, but I would have needed more pans if I had made them as big as she suggested, which would have made the long baking times problematic. I am not sure why you cool them, before drying them at 200 for seven hours. I did try them periodically. They were raw inside before drying, tasted rich and tasty at 2 hours of drying, and at 5 hours tasted more like dog biscuits (yes, I really liked them when I was 4 years old) and just like the barley rusks from the Greek festival so I took them out after 5 hours. I still don't know why they are called black. Because of the addition of the oil, they did not seem tough enough to break a tooth.

An unusual flavor popping pudding. I used a high quality organic concord grape juice. My bottle only had four cups of juice so I removed one tablespoon of semolina flour. I was glad for the desired temperature as I reached that faster than the specified time. If I had cooked it to a particular thickness, I would probably have overcooked it.With no additional sweetner added, it tasted just right although not sweet. The blanched almonds sliced easily, and I toasted them in my convection oven. I did not make the sugared basil leaves as I do not cook with raw egg and had no dried egg white powder on hand. Instead, I decorated it with additional sliced toasted almonds. This would be great as a finish to a hot, spicy main course. I divided it all into individual dishes so it could cool faster. A thick chewy skin developed on top, with it being softer underneath at first. It is important to let it fully cool and then the texture is wonderful, uniform small, soft particles.

My songs worked well on my warm stove. The dough also worked well according to the directions and I was delighted with the amount of whole wheat flour. My confusion started with the shaping of the loaves. For me 15 X 4" is not an oblong, but an extreme rectangle. To achieve this shape, the dough had to be more than "slightly flattened". The first loaf I tried to shape by patting, but the second I very quickly formed into shape with my rolling pin. I couldn't understand how 3 to 4 widely spaced slits could form a cross-hatch pattern on this long, skinny loaf and I did not want to risk that this thin loaf would deflate. I was supposed to put it on a well oiled sheet, but I put it on parchment as it usually works well for me. Don't do this! You brush it with water twice and some must have soaked into the bottom crust. I bagged the bread while slightly warm and instead of a crispy crust, I ended up with a very soft crust. But it did have a great sour tang and was the perfect bread to cut up and serve with soup for a crowd.

This interesting cake went well,the thick batter spread nicely and it was easy to layer the Cyprus sweet-wine soaked raisins mixed with chopped almonds, cinnamon and sugar between the two layers of batter. I used a layer of greased parchment to help turn the cake out of the 10 inch spring form pan. This is where things went wrong. The cake baked perfectly in the allotted time, and when I turned it over and peeled off the parchment, I had a hard top through which he syrup would not penetrate. I couldn't even pour the first third of syrup as it was already pooling. I finally dumped it all on top and went to bed. Don't expect to be able to eat this soon after making it. I tried skewering it all over with minimal penetration. Perhaps pouring very hot syrup over a very hot cake would help. Maybe the ratio of ingredients is off. This cake has potentential. My cake was dry with a delicious hidden filling and amazing lemon syrup on top. It wasn't the syrup soaked cake of my dreams. However she does call it "frosting" the cake with the syrup, so maybe that is how it should turn out.

I went against her advice and used what I could find, a boneless leg of lamb. I inserted the slivers of garlic. After fighting with my mortar and pestle for a while I turned to my spare coffee grinder that I use for spices and it quickly and uniformly pulverized the mustard seeds and peppercorns. I found it helpful to pour some of the oil on top of the lamb as well as pouring it in the pan to roll the herb-coated roast in. It took longer to cook this roast than the time indicated, and as carefully as I was watching, it overshot the temperature that I was aiming for. I followed her advice to let it rest in a warm place, advice that I will not follow again as I watched all the juices run out. However this did produce a beautiful crust and flavorful roast. My previous experiences with Greek flavored lamb have been dissapointing as they lacked the rosemary flavor I crave, and exploit oregano, not one I look for with lamb. However this was a pleasant surprise and tasted great with the recommended pickled onions.

The caramelized crispy bits were easy to make, you just need to watch the carefully so they do not burn over the high heat. I sliced them, and if you make them even in size, that makes the cooking easier. My largest pieces were not crispy, and the smallest pieces were the darkest. Using peeled cloves made this very fast. I used 16 cloves. This was great on the single vegetable cabbage salad. I could see using this on a wide range of dishes.

I followed Southern Cooker's lead and also made this single vegetable salad with raw cabbage, using my mandoline to make short work of shredding the cabbage. I also whipped up the oil and lemon Greek oil and lemon dressing. It was the fastest and simplest cabbage salad I have ever made. I topped it with the fried garlic topping and it turned it into a rather special salad.

Another great use of Arborio rice. I liked that the filling consisted of uncooked rice, meat, onions, dried fruit etc. It mixed up quickly, but such a small amount was used in each leaf that it was easy to stuff each leaf, but took a long time. The directions worked perfectly for cooking the stuffed grape leaves. I used ground pork because I had the exact amount needed on hand. The dried mango that I substituted for apricot gave a sweet burst of flavor even without pre-soaking it in wine. I have cooked a lot of stuffed grape leaves, but this recipe is now my favorite both to cook and to eat.

These crispy, intensely almond flavored macaroons had the perfect contrasting creamy interior. I chose this recipe to use up some of those egg whites left over from the egg yolk sauces and rice pudding. It turned out to be a lot more work with blanching, skinning the almonds, and slicing them. It ground up well, but it was difficult to scoop out into pleasing shapes. It was all worth it, these are nothing like the gummy ones that come out of the store bought packages.

This made a decent salad. My favorite village salad in Cyprus had a blob of potato salad. I made mine with yellow pepper, really ripe tomatoes, and California olives. I loved the addition of capers. I did reduce the oil and chose the lemon juice option. I am not used to cucumbers in Greek salads, but I really liked it.

We love chicken with forty cloves of garlic, so could not resist this recipe. I bought peeled garlic cloves, so it was straight forward to put together and then let cook in the oven. I used my Dutch oven instead of a clay pot, and the recipe worked well. If you are looking forward to whole garlic cloves you will be dissapointed as they do disintegrate into the sauce as she describes. The olives however retain their texture and give bursts of salty flavor.This turned out okay, but is not a recipe that I feel a need to repeat.

This seems more like a torte than a cake. I toasted the walnuts and skinned them as much as possible to reduce any bitterness. The directions worked well here. I like coffee, but not coffee flavored anything else, so I made a lemon flavored syrup instead of the coffee syrup. It was delicious, the flavors felt Greek and went together well. It was hard to wait the specified time, but it was worth waiting for. Be careful and only use the amount of syrup specified, it is perfect.

Fish cooked on top of the stove with zucchini, tomatoes, a leek and a rich avogolemono sauce. I used steelhead trout. The thickest part was not cooking, so I moved that part over the flame and that helped it finish cooking without over cooking the rest of the fish. I couldn't 't bring myself to use sage and we loved it with Greek oregano. The sauce did turn a lovely pinkish color from the tomato juice. It made a great meal served with rice.

This bread is very quick to make as it only rises after shaping. My dough was so sticky that I did use flour to shape the rings even though the directions said not too. However the egg wash and seeds went on smoothly. I could not resist putting a light sprinkle of sea salt on the second batch. Although the sesame and cumin seeds were great, we loved the ones that also had salt the best. I would not make them again without the salt.

These large garlic bread crumb stuffed mushroom caps looked perfect with crispy-looking beautifully browned bread crumbs. However during the cooking in the butter, the liquid from the mushroom stems makes the bread crumbs mushy. I recommend leaving them out for that reason. I also think using sturdy bread crumbs are important. This was not as delicious as it looked.

We grilled these skewers and they turned out quite well. Not liking either tarragon or Ouzo, I substituted another Greek herb, oregano. I highly recommend it if you also do not like licorice flavored dishes. We served this over rice the first time and the leftovers in pita bread with tomato, lettuce, onion and vinaigrette.

This cream sauce made up very easily. I made it ahead by 20 minutes and it held well until everything else was ready. I am usually not a fan of nutmeg in savory dishes, but the small amount here was fine. I mad it for the cauliflower dish so added more nutmeg and lemon juice which gave it even better flavor.

This mixture of fresh breadcrumbs, butter, lemon peel, fresh thyme, etc. browned up beautifully. As there was no lemon juice the lemon flavor was rather subtle. A very nice and somewhat different way to cook salmon.

I followed all of the directions except that I cut the curry powder from 5 teaspoons to 2, and for me it had the perfect balance of sweetness from the apples and apple cider, smoothness thanks to my immersion blender, and richness from the ½ cup of cream. With tow whole roasted butternut squash, this made a big batch of soup. I did not think it needed the dollop of sour cream on top. Well worth doing again and would work well as a first course for a special occasion.

There was a fair amount of chopping involved. I loved the interesting mix of zuchinni, corn, bell bepper, onion and toasted cumin seeds. I could have used more of the cumin, but the flavor was good. I baked it in my 2 quart pyrex dish and it baked perfectly. I was suprised and impressed that the other two members of the family finished off this 6 serving size dish and there were no leftovers for lunch the next day.

I could not resist making this recipe with fresh kale from my CSA. I used a mix of very aromatic dried mushrooms and fresh baby bella mushrooms. I love barley and this soup sounded, smelled and looked great. It was not spectacular and seems to be missing something. We did try the thicker leftovers as a pilaf with fish.

These are based on a blonde brownie recipe that contains a substantial amount of butter and brown sugar. To make Congo bars you add carefully toasted unsweetened coconut shreds to chopped pecans, chocolate and white chocolate chips. My son says they are now his favorite cookie.

So delicious, they are dangerous. This recipe in the book is a little odd as it is Just two paragraphs at the bottom of a page without a separate list of ingredients. I was inspired to try it as these were one of my mother's favorite cookies. These are dense, full of flavor and the walnuts in addition to the raisins add great bursts of flavor.

I was suprised at how well this rice pudding turned out. I think that 2/3 of a cup of raisins would be more satisfying than the 1/2 cup specified. I had a previous experience with a stovetop rice pudding recipe turning to mush, so I was skeptical about the 1 quart of milk that cooks down. So I only added 2 cups to start with, but it took all the milk nicely. I used Valencia rice and that may have contributed to the success of this recipe. However I should have removed all of the pudding from the pot when I was done cooking it, as the heavy-bottomed pot kept cooking and scorched what was left in the pan.

Do not omit the grated orange peel. These muffins tasted a little flat without it. I omitted it as I had already grated it off of the two oranges I used for the juice in the muffins (to use in Swedish Limpa bread). I like that these muffins had some whole wheat flour. More dates would have helped as well.

A great quick meal from ingredients you are likely to have on hand. I used white corn tortillas, canned black beans, her cooked salsa and grated cheddar cheese. It is easy to either expand or reduce the number of servings you make. I would have prefered to make it in the skillet, but I needed speed, so made it in less thna 5 minutes in the microwave. A nice emergency dinner.

A carefully fried sunny-side up egg on a corn tortilla with cooked salsa and I used Feta cheese. I had no cilantro, so used chives as a garnish. This was quite different from what I call Huevos Rancheros - scrambled eggs and salsa in a flour tortilla. This was fun to make from ingredients that I had on hand in the refrigerator, and was appreciated.

I had a very similar experience to QS. I tried a new kind of apple, SweeTango. Very good for eating and cooking, both sweet and tart at the same time. The fragrance of the cooking apples was amazing. When I was ready to stop cooking the apples I had some juice in the bottom of the pan that I reduced to a syrup after taking the apples out. We also tried to eat it up warm. The galette was quite hard and not that flavorful.

This may well have been my first frittata. It seemed a good way to use up the last of that big bag of broccoli. I had all of the ingredients on hand, and with the potatoes, it seemed like it would be enough for dinner. The directions worked well and when I was afraid to cook it any longer on the top of the stove (fearing overcooking), I transferred it to the broiler and it finished cooking the top nicely. As you can see from the photos, I couldn’t resist dumping the last of the leftover shredded cheddar cheese from a Boy Scout trip and then adding some of her (also leftover) cooked salsa. We all enjoyed it and the leftovers were great for lunch the next day.

I cheated here using the somewhat dry left over brown rice in the refrigerator and a can of black beans. I did cook the onion, chiles and garlic however. Wow, what incredible flavor! She said to serve immediately, but that did not happen of all members of the famly. Using dryish brown rice was great here as it did not become soft and mushy. We served it with the new Johnsonville Brothers chorrizo sausages (grilled) and it was a great meal. These beans and rice would also make a great main dish aall by themselves.

This simple filling had goat cheese, herbs and garlic. Use a small clove! I absent mindly used the largest garlic clove I found and the filling was a little too strong. My husband missed any hint of tomato in the filling. Some sun-dried tomatoes would be one way to fix this. Or you could process a can of pasty ready tomatoes for a rapid, chunky flavorful sauce like I do for cheese sticks. I did like the simplicity of this filling and how nicely it worked in the dough, baking perfectly without making the dough wet.

This made a nice dense loaf of sweet rye bread. I added the large amount of grated orange zest, and crushed anise seed, but left out the cardomen regretfully as I can no longer tolerate it. This was OK, but was not the texture I was looking for (this was very smooth). I also think fennel seeds would taste better than the anise and I also think they would give more character whole, not crushed. I have been looking to recreate the best ever Swedish Limpa bread made by my mother’s friend. I should just ask for the recipe.
Still, this made two nice small loaves of bread that are great toasted.

I was very drawn to this unusual recipe with tomatillos and green pumpkins seeds. When I dry roasted the pumpkin seeds only one popped and then they continued to brown. However once I removed them from the heat they continued to pop and crackle for a long time. This looked like kiwi in the food processor (which I used instead of the recommended blender) with the dark bits of pumpkin seed contrasting against the lighter green of the tomatillo. I ended with tiny particles in the slightly chunky sauce; it was not smooth, but we loved it. I also left out 2 important ingredients, cilantro and Serrano chili. But it was a visual appealing and nice topping for grilled salmon. It was almost seamless, the flavor of the salmon and green pipian seemed really close and I had to keep checking to see if I had the sauce on my salmon. I would like to try it again when I do have cilantro.