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Spicy Red Snapper (Bloody Mary with Gin)
Drink

Spicy Red Snapper (Bloody Mary with Gin)

4.6

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Place ice cubes into a cocktail shaker, and pour in tomato juice, gin, lemon juice, hot sauce, and Worcestershire sauce. Season with chili powder, garlic powder, cumin, celery salt, pepper, and horseradish. Cover and shake until the outside of the shaker has frosted. Pour contents (including ice) into a 12 ounce highball glass. Garnish with celery, pickle, olives, and lemon wedge before serving.

By fouab

Espinacas con Garbanzos (Spinach with Garbanzo Beans)
Dinner European

Espinacas con Garbanzos (Spinach with Garbanzo Beans)

4.5

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Heat the olive oil in a skillet over medium-low heat. Cook the garlic and onion in the oil until translucent, about 5 minutes. Stir in the spinach, garbanzo beans, cumin, and salt. Use your stirring spoon to lightly mash the beans as the mixture cooks. Allow to cook until thoroughly heated.

By Vanessa Moore

Paddy's Chile Verde
European

Paddy's Chile Verde

4.2

Prep
30 min
Cook
255 min
Total
285 min

Instructions

  1. 1 Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
  2. 2 Arrange the tomatillos, onions, poblano peppers, and garlic on a baking sheet.
  3. 3 Cook the vegetables under the broiler until the skins are charred on the side facing the heater elements; turn the vegetables and continue cooking until equally charred, 3 to 5 minutes per side.
  4. 4 Remove and discard the root and outer skin from the onion and garlic; remove and discard the stem and seeds from the peppers.
  5. 5 Working in batches, combine some of the tomatillos, onion, poblano peppers, garlic, chipotle peppers in adobo sauce, lager-style beer, cumin, salt, and pepper in a blender to about half full. Holding the lid in place, pulse a few times to get the mixture moving before leaving the blender on to puree to a smooth texture; pour into a slow cooker.
  6. 6 Heat the oil in a large saucepan. Cook and stir the lamb cubes in the hot oil until browned on all side, about 5 minutes; transfer to the slow cooker.
  7. 7 Cook on High for 4 hours.

By wsf

Chicken Salad with Couscous
European

Chicken Salad with Couscous

4.1

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Prepare couscous pasta according to package directions, using chicken broth for liquid. Drain and set aside.
  2. 2 In a large skillet combine the wine, oil, 1 tablespoon lime juice, 1 teaspoon cumin and garlic; mix all together and add chicken. Simmer over low heat until all liquid has evaporated and chicken juices run clear, 5 to 7 minutes.
  3. 3 Remove chicken from skillet and mix in a large bowl with remaining 1 tablespoon lime juice, remaining 1/2 teaspoon cumin, green bell pepper, red bell pepper, yellow bell pepper, green onion and couscous. Garnish with a few black olives per serving.

By Christian Booher

Vegetarian Baked Beans in Tomato Sauce
Dinner European

Vegetarian Baked Beans in Tomato Sauce

3.0

Prep
10 min
Cook
360 min
Total
850 min

Instructions

  1. 1 Place kidney beans in a large saucepan. Cover with water and soak for 8 hours, or overnight.
  2. 2 Drain water from kidney beans. Pour in fresh water to cover by 1-inch; add 1 teaspoon salt.
  3. 3 Cook beans over low heat for 2 hours. Remove from heat; drain excess water from pan until it just covers beans.
  4. 4 Stir in tomato paste, brown sugar, vinegar, cornmeal, remaining 1 teaspoon salt, cumin, hot paprika, and ginger to beans. Mix well.
  5. 5 Cook bean mixture over low heat for 2 hours. Stir to loosen any beans on the bottom of the pan. Continue to cook over low heat until bean mixture has reduced and thickened, about 2 hours more.

By Churgin

Air Fryer Spanish Potato Wedges
Dinner European

Air Fryer Spanish Potato Wedges

4.5

Prep
5 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Cut potatoes into 8 equal wedges, keeping them under 5 inches long to avoid breaking.
  2. 2 Place potato wedges in a bowl with hot tap water and soak for about 10 minutes. Remove potatoes from the water, rinse, and pat dry with a paper towel.
  3. 3 Preheat an air fryer to 375 degrees F (190 degrees C). Spray the air fryer basket with cooking oil spray.
  4. 4 Add potatoes to a large bowl and drizzle with oil. Combine chili powder, cumin, paprika, coriander, garlic powder, and cinnamon in a bowl and sprinkle over potatoes; toss well. Transfer potatoes to the air fryer basket without overcrowding. Cook in 2 batches if necessary.
  5. 5 Air fry for 10 minutes. Open air fryer and use tongs to carefully flip the wedges. Cook until crispy and golden brown, 10 to 15 minutes more. Season with salt and serve immediately.

By lutzflcat

Spicy Three Pepper Hummus
Appetizer European

Spicy Three Pepper Hummus

4.5

Prep
15 min
Cook
Total
495 min

Instructions

  1. 1 In the bowl of a stand mixer, combine the garbanzo beans, olive oil, lemon juice, tahini, garlic, jalapeno, and juice from the jalapeno jar. Season with black pepper, cayenne, cumin and oregano.
  2. 2 Mix using the whisk attachment on low speed until the ingredients start to blend, then turn the speed to medium, and blend to your desired consistency. Cover and refrigerate overnight to allow the flavors to blend. Make sure your container is sealed well, or your fridge will smell like garlic!

By FLCRACKER

Moroccan Cooked Pepper Salad
Lunch European

Moroccan Cooked Pepper Salad

4.3

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Preheat the oven broiler.
  2. 2 Place the green bell peppers on a baking sheet, and broil, turning occasionally, 5 minutes, or until tender and scorched on all sides. Remove from heat, peel, and chop.
  3. 3 Heat the olive oil in a skillet, and mix in the peppers and tomatoes. Stir in sugar. Season with paprika, parsley, cumin, salt, garlic powder, and pepper. Continue cooking until tomatoes are heated through. Serve topped with olives.

By HIMEESGIRL

Rice Cooker Spanish Rice
Dinner European

Rice Cooker Spanish Rice

3.8

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Combine tomatoes, rice, tomato sauce, chicken broth, corn, bacon, onion, red bell pepper, olives, salsa, and chili powder in a rice cooker. Seal the cooker and select rice setting according to manufacturer's instructions; cook until tender, 20 to 25 minutes.

By suept

Classic Pub Goulash (Keto)
Dinner European

Classic Pub Goulash (Keto)

3.7

Prep
15 min
Cook
120 min
Total
135 min

Instructions

  1. 1 Melt lard in a pot over high heat. Add onions; cook and stir until browned, about 15 minutes. Remove pot from heat, add paprika, and stir quickly to combine with onions and prevent burning.
  2. 2 Add meat to the pot and place over high heat. Cook and stir until browned on all sides, 5 to 10 minutes. Season with salt and pepper. Add tomato paste and stir to combine. Add water, garlic, and cumin. Reduce heat to low and cover the pot. Cook, stirring occasionally, until meat is very soft, at least 1 1/2 hours. Stir in marjoram and cook another 10 minutes.

By Jakub Jify Pyrta

Musaka
Dinner European

Musaka

4.1

Prep
15 min
Cook
55 min
Total
70 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C).
  2. 2 Heat olive oil in a large skillet over medium heat. Cook and stir ground beef in hot oil until crumbly and evenly browned, 5 to 7 minutes. Season with paprika, cumin, salt, and pepper. Stir in potatoes and cook for 2 to 3 minutes. Stir in tomato sauce and summer savory. Pour in enough water to just barely cover. Reduce heat and simmer for 15 minutes.
  3. 3 Pour meat mixture into a 9x13-inch baking dish and spread evenly. Mix together yogurt and beaten egg in a small bowl; spread over meat mixture to cover.
  4. 4 Bake in the preheated oven until the top is golden brown, 30 to 40 minutes.

By Lisa

Spanish Cauliflower Rice
Dinner European

Spanish Cauliflower Rice

5.0

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Heat oil in a skillet over medium heat. Add onion and cook until translucent, about 3 minutes. Add garlic and cook 2 minutes more. Add red belle pepper and tomato. Cook another 3 minutes.
  2. 2 Add cauliflower rice, broth, tomato paste, cumin, paprika, oregano, and ancho chile powder to the skillet. Stir to combine and cook about 5 minutes.
  3. 3 Taste and adjust seasoning if desired. Cook until cauliflower still has a bite and is not mushy, 3 to 5 minutes more. Season with salt and pepper before serving.

By JenEats

Chicken Mushroom Strudel
Dinner European

Chicken Mushroom Strudel

4.9

Prep
30 min
Cook
Total
95 min

Instructions

  1. 1 Remove meat from roasted chicken by tearing it into bite-size pieces with your hands.
  2. 2 Melt butter in a nonstick skillet over medium-high heat. Add mushrooms and 1/2 teaspoon salt. Stir and cook until mushrooms are browned, about 5 minutes. Add onions and 1/2 teaspoon of salt and cook until onions are softened, about 5 minutes. Season with remaining salt, pepper, cumin, smoked paprika, and cayenne pepper. Stir and cook for about 30 seconds.
  3. 3 Pour in heavy cream and cook, stirring, until thickened, gold and bubbling, 5 to 7 minutes. Reduce heat to medium-low and mix in fresh tarragon. Add chicken and stir until sauce is absorbed into the chicken and mushroom mixture. Place mixture into a bowl. Add lemon zest and lemon juice. Fold in Gruyere cheese and mix until well combined. Cover and refrigerate until filling is chilled, at least 30 minutes.
  4. 4 Set out puff pastry sheet onto a lightly floured parchment paper and roll out to a 12 x 15 inches rectangle. Lightly dust the surface of the puff pastry with flour and place another sheet of parchment paper on top. Roll out the pastry sheet so that it lays flat. Transfer with the parchment paper onto a baking sheet and freeze for about 10 minutes so it is firmed up.
  5. 5 Preheat the oven to 450 degrees F (220 degrees C).
  6. 6 Move dough onto a work surface with the parchment paper. Using the tip of a knife, lightly score the pastry into 3 strips lengthwise. Using a knife or pizza cutter, cut away the top 2 corners of the top so it resembles a triangle shape. Take one of the corner pieces that was removed and use water to stick it to the middle section of the bottom (which will help with sealing the strudel).
  7. 7 Starting at the scored center section by the pointy side, make 3/4 inch cuts all the way down one side, following the angle of the top. Repeat on the other side following the top angle and creating the same number of sections as on the first side. Transfer parchment paper with dough onto a baking sheet.
  8. 8 Add 1/2 of the chicken mushroom filling to the middle section. Fold the top and bottom of the middle section pastry over the top of the filling. Start folding the dough strips alternately over the filling, covering the entire strudel. Trim off excess dough. Brush the top of the pastry with a beaten egg.
  9. 9 Place in the center of the preheated oven and bake until golden brown and crisp, 35 to 40 minutes. Let sit for 5 to 10 minutes, then slice and serve.

By John Mitzewich

Slow Cooker Mediterranean Stew
Dinner European

Slow Cooker Mediterranean Stew

3.6

Prep
30 min
Cook
480 min
Total
510 min

Instructions

  1. 1 In a slow cooker, combine butternut squash, eggplant, zucchini, okra, tomato sauce, onion, tomato, carrot, broth, raisins, and garlic. Season with cumin, turmeric, red pepper, cinnamon, and paprika.
  2. 2 Cover, and cook on Low for 8 to 10 hours, or until vegetables are tender.

By BROMFIELD

Sausage-Stuffed Piquillo Peppers
Appetizer European

Sausage-Stuffed Piquillo Peppers

4.7

Prep
15 min
Cook
20 min
Total
45 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Brush a baking dish with 1 tablespoon olive oil.
  2. 2 Heat 1 tablespoon olive oil in a skillet over medium-high heat. Saute sausage, green onion, and a pinch of salt in hot oil until meat is browned and crumbly and onion is translucent, 5 to 7 minutes. Remove from heat and cool for 10 minutes.
  3. 3 Mix rice, goat cheese, egg, 2 tablespoons parsley, garlic, cumin, 1 teaspoon blood orange zest, and cayenne pepper together in a bowl. Spoon rice mixture into each pepper. Place stuffed peppers in a single layer in the prepared baking dish. Scatter almonds over the top, drizzle with 1 teaspoon olive oil, and sprinkle with salt.
  4. 4 Bake in the preheated oven until stuffed peppers are heated through and filling is hot, 15 to 20 minutes. Drizzle 1 tablespoon blood orange juice, remaining 1 teaspoon olive oil, and remaining parsley over the top.

By John Mitzewich

Portuguese Pork and Clams
Dinner European

Portuguese Pork and Clams

4.3

Prep
Cook
Total

Instructions

  1. 1 To Marinate: Combine the wine, garlic, oregano, salt, pepper, bay leaves, and cumin in a nonporous glass dish or bowl. Mix together. Add pork and toss to coat. Cover dish or bowl and refrigerate to marinate for 2 to 3 hours.
  2. 2 Heat oil in a large skillet over medium heat. Add onion and saute until soft. Remove pork from dish or bowl (reserving marinade) and add to skillet; brown quickly, then add potato cubes, reserved marinade, beans, cayenne pepper and clams or mussels. Cook until open, about 7 minutes. Garnish with parsley and serve hot.

By Richard Tebaldi

Russian Chili
Dinner European

Russian Chili

3.9

Prep
15 min
Cook
60 min
Total
75 min

Instructions

  1. 1 In a large skillet over medium heat, cook beef until brown. Drain and let cool. Rinse with water. Drain.
  2. 2 In a large pot over medium heat, cook onion, bell pepper and celery in oil until just tender. Stir in ground beef, beer, water, chili powder, salt, pepper, parsley and cumin. Reduce heat, cover and simmer 30 minutes.
  3. 3 Stir in tomato paste and cook 10 minutes more.
  4. 4 Stir in kidney beans and heat through. Remove from heat and stir in sour cream.

By Captain Cook

Currywurst
Dinner European

Currywurst

4.0

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Heat the oil in a skillet over medium heat. Cook the onion in the hot oil until soft, but do not brown.
  2. 2 Combine the tomato paste, 3 tablespoons water, brown sugar, salt, cumin, mustard, cinnamon, cloves, and vinegar in a pot over medium heat; simmer 2 minutes; stir in the cooked onion. Mix together 1 tablespoon vegetable oil, curry powder, Hungarian paprika, ketchup, and 1 cup water in a bowl; stir into tomato paste mixture; simmer another 2 minutes.
  3. 3 Cook the bratwurst in a large skillet over medium heat until browned. Pour the sauce into the skillet with the bratwurst. Reduce heat to low and cook until sausages reach an internal temperature of 165 degrees F (75 degrees C), about 10 minutes.

By PERPIGILLIUM

Gazpacho IV
Lunch European

Gazpacho IV

4.4

Prep
25 min
Cook
Total
505 min

Instructions

  1. 1 In a large bowl, mix the tomatoes, tomato juice, beef broth, green bell pepper, celery, cucumber, onion, garlic, olive oil, lemon juice, and balsamic vinegar. Season with basil, parsley, salt, pepper, cumin, hot pepper sauce, and Worcestershire sauce. Cover bowl, and refrigerate gazpacho 8 hours or overnight before serving.

By Allrecipes Member

Chef John's Patatas Bravas
Side Dish European

Chef John's Patatas Bravas

4.6

Prep
25 min
Cook
20 min
Total
90 min

Instructions

  1. 1 To make the sauce: Combine garlic, smoked paprika, and salt in a mortar and pestle or food processor; process until smooth. Mix in mayonnaise, sherry vinegar, tomato paste, chipotle chile powder, and cayenne pepper until combined. Cover and refrigerate sauce.
  2. 2 To make the spice blend: Mix salt, black pepper, paprika, and chipotle chile powder together in a small bowl. Set aside.
  3. 3 To make the potatoes: Pour water into a large saucepan. Stir salt, smoked paprika, cumin, and bay leaves into water. Bring to a boil, reduce heat to low, and cover; simmer for 10 minutes.
  4. 4 Stir potatoes into seasoned water, bring to a boil, and simmer until potatoes are tender but not fully cooked, 4 to 5 minutes. The tip of a paring knife should easily insert into the center of a potato cube. Drain potatoes and transfer to a wire rack to cool completely, about 45 minutes.
  5. 5 Heat vegetable oil in a large cast iron skillet or Dutch oven to 350 degrees F (175 degrees C).
  6. 6 Add cooled potato cubes and cook, stirring frequently, until golden brown, 5 to 6 minutes. Transfer potatoes to a baking sheet lined with paper towels to cool slightly. Toss in a bowl with spice blend; drizzle sauce on top or serve as a dipping sauce.

By John Mitzewich

Chef John's Gazpacho
Appetizer European

Chef John's Gazpacho

4.8

Prep
45 min
Cook
Total
165 min

Instructions

  1. 1 Combine diced tomatoes, cucumber, bell pepper, green onion, jalapeño, and garlic in a large bowl. Stir in salt, cumin, oregano, cayenne pepper, and black pepper.
  2. 2 Place cherry tomatoes, olive oil, lime juice, balsamic vinegar, and Worcestershire sauce in a blender. Cover and purée until smooth.
  3. 3 Pour puréed mixture through a strainer into the tomato-cucumber mixture; stir to combine.
  4. 4 Place 1/3 of the tomato mixture into the blender. Cover, turn blender on, and purée until smooth. Return puréed mixture to the remaining tomato-cucumber mixture. Stir to combine. Cover and chill in the refrigerator for 2 hours.
  5. 5 Season cold soup with salt and black pepper to taste. Ladle into bowls and top with basil.

By John Mitzewich

Hearty Spanish Beef Stew
Dinner European

Hearty Spanish Beef Stew

5.0

Prep
10 min
Cook
140 min
Total
150 min

Instructions

  1. 1 Heat 1 tablespoon oil in a Dutch oven over medium heat. Add bell pepper, onion, and garlic. Cook until onions are tender and start to caramelize around the edges, about 5 minutes. Add diced tomatoes.
  2. 2 Combine flour, smoked paprika, sweet paprika, oregano, cumin, salt, and pepper in a resealable plastic bag. Add beef stew meat and shake to coat.
  3. 3 Heat remaining oil and butter in a skillet over medium-high heat and brown coated beef on all sides, 3 to 5 minutes per side.
  4. 4 Transfer browned stew meat to the Dutch oven. Add water and vinegar; stir to combine. Cook over low heat for 1 1/2 hours.
  5. 5 Remove the lid and add olives. Cook stew for an additional 30 minutes. Adjust seasonings to taste.

By thedailygourmet

Chef John's Chicken Tikka Masala
Dinner European

Chef John's Chicken Tikka Masala

4.8

Prep
25 min
Cook
45 min
Total
70 min

Instructions

  1. 1 Gather all ingredients. Place chicken in a bowl. Drizzle vegetable oil over chicken; toss to coat.
  2. 2 Whisk together salt, garam masala, cumin, coriander, paprika, turmeric, black pepper, cayenne pepper, and cardamom in a small bowl. Sprinkle over chicken and turn to coat evenly.
  3. 3 Melt clarified butter in a large, heavy skillet over high heat. Cook chicken thighs in hot butter until browned on all sides, 5 to 10 minutes. Transfer chicken to a plate. When cool enough to handle, cut chicken into bite-sized pieces.
  4. 4 Make sauce: Place the skillet with chicken drippings over medium-high heat. Stir onion into the skillet; sauté until onion softens and turns translucent, 5 to 6 minutes. Stir in tomato paste and cook until paste caramelizes, about 5 minutes. Stir garlic and ginger into tomato-onion mixture; cook until fragrant, about 1 minute.
  5. 5 Pour crushed tomatoes into the skillet. Bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon. Pour in coconut milk and chicken broth; bring to a simmer, reduce heat to medium-low, and cook, stirring occasionally, until flavors blend and sauce is slightly reduced, about 15 minutes.
  6. 6 Stir chicken and any accumulated juices into sauce. Add cilantro and red pepper flakes; bring to a simmer, reduce heat to medium-low, and cook until chicken is cooked through and tender, 10 to 15 minutes. Season with salt and black pepper.

By John Mitzewich

Oktoberfest Chili
Dinner European

Oktoberfest Chili

4.5

Prep
25 min
Cook
330 min
Total
355 min

Instructions

  1. 1 Cook and stir bratwurst in 1 tablespoon bacon drippings in a large skillet over medium heat until browned and no longer pink inside, about 15 minutes. Drain excess grease.
  2. 2 Heat remaining 1 tablespoon bacon drippings in a large, deep pot over medium heat. Add onion, bell pepper, jalapeños, and garlic; cook and stir until onion is translucent, about 8 minutes. Add bratwurst to the pot; stir in red beans, petite diced tomatoes, tomato sauce, crushed tomatoes, tomato juice, sauerkraut, beer, chili powder, sugar, salt, black pepper, cumin, garlic powder, paprika, allspice, and oregano.
  3. 3 Bring chili mixture to a boil, then reduce heat to a simmer; stir in milk chocolate until melted and dissolved. Simmer for 5 hours, stirring occasionally.

By bbuedel

Chicken Empanadas
Lunch European

Chicken Empanadas

4.7

Prep
30 min
Cook
75 min
Total
195 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Pour olive oil into a saucepan; add onion, poblano, garlic, salt, pepper, chipotle, cumin, oregano, cayenne, and cooked chicken, pressing down as you go. Add currants.
  3. 3 Place saucepan over high heat; cook until onions begin to soften slightly, about 3 minutes. Stir in diced tomatoes with green chiles. Pour in 1/3 cup water and mix to combine.
  4. 4 Bring mixture to a simmer; reduce heat to medium and cook, stirring occasionally, until liquids are cooked down, 30 to 45 minutes. Remove from heat and let cool to room temperature, about 30 minutes. Chill thoroughly before use, 1 to 2 hours.
  5. 5 While filling simmers, combine flour, salt, and sugar for dough in a bowl with your hand. Grate in cold butter, pausing as needed to combine.
  6. 6 Drizzle in beaten egg and water. Mix with a fork until it starts to form a shaggy dough.
  7. 7 Use your hands to squeeze mixture into a lump of dough; transfer to a work surface and knead into a ball of dough, 10 to 15 seconds. Wrap dough in plastic wrap and refrigerate for at least 1 hour, up to overnight.
  8. 8 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Unwrap chilled dough and transfer to a lightly floured work surface. Use a bench scraper to divide into 8 equal pieces. Roll each piece into an 8-inch circle.
  9. 9 Drain any excess juice from filling. Top each dough circle with a rounded 1/2-cup measure of the chicken mixture. Sprinkle some pepper Jack cheese over top.
  10. 10 Brush edges of each dough circle with a small amount of water to dampen; fold over and seal with fingertips, making sure to not trap in any pockets of air. Crimp using your fingertips or a fork.
  11. 11 Combine beaten egg and 2 teaspoons water for egg wash. Transfer empanadas to the prepared baking sheet and brush over egg wash. Sprinkle with cayenne.
  12. 12 Bake in the center of the preheated oven until browned and crispy on the edges, about 35 minutes. Transfer to a wire rack to cool for about 5 minutes before serving.
  13. 13 Serve warm and enjoy!

By John Mitzewich

Lamb and Rice Stuffed Cabbage Rolls
Dinner European

Lamb and Rice Stuffed Cabbage Rolls

4.6

Prep
30 min
Cook
105 min
Total
165 min

Instructions

  1. 1 Melt butter in large skillet over medium heat; heat oil in the melted butter. Cook and stir 1/2 diced onion until translucent, about 8 minutes. Add garlic and cook and stir for 1 minute. Remove from heat. Stir in 1 teaspoon black pepper, cumin, cinnamon, cayenne pepper, and oregano. Set aside to cool to room temperature.
  2. 2 Combine lamb, rice, 2 teaspoons salt, 1/4 cup parsley, almonds, and currants in a large bowl. Add cooled onion mixture and mix until combined. Cover and place in the refrigerator until ready to use.
  3. 3 Fill a large pot halfway with water and bring to a boil. Remove the core from the cabbage head and place the head in the boiling water. Cover and simmer until leaves begin to fall away, about 5 minutes. Remove the 2 outer layers of leaves to a paper towel-lined plate, cover and continue cooking for 1 to 2 more minutes. Remove the remaining large leaves to the plate. You will need 8 large and about 7 smaller leaves.
  4. 4 Preheat oven to 350 degrees F (175 degrees C).
  5. 5 Take 1 cabbage leaf and remove the root end. Place about 1/2 cup of the lamb mixture toward the bottom edge of the cabbage leaf and roll into a log. Repeat with remaining lamb mixture and 7 more large leaves to create 8 cabbage rolls.
  6. 6 Line the bottom of a large casserole dish or Dutch oven with 4 or 5 smaller cabbage leaves. Place cabbage rolls on top; season with salt and black pepper. Add bay leaves and tomato puree. Pour in chicken broth. Sprinkle 1/2 sliced onion over the top and cover with 3 or 4 more cabbage leaves. Cover casserole.
  7. 7 Bake in the preheated oven until the lamb is tender and the rice is cooked, 1 hour and 15 minutes to 1 hour and 30 minutes. Remove from the oven and allow to rest for 30 minutes. Serve with pan juices poured over the top and garnished with feta cheese and 2 tablespoons parsley.

By John Mitzewich

Mulligatawny
Dinner European

Mulligatawny

Prep
30 min
Cook
75 min
Total
165 min

Instructions

  1. 1 Rub chicken breasts with chili powder and 1 teaspoon salt. Place in a baking dish and let rest for 1 hour.
  2. 2 Preheat the oven to 400 degrees F (200 degrees C).
  3. 3 Bake chicken in the preheated oven until no longer pink in the centers and juices run clear, about 15 minutes. Remove from the oven and coarsely shred with 2 forks; set aside.
  4. 4 Pour coconut oil into a large pot and heat over medium heat. Add carrots, apple, onion, and celery. Cook for 5 to 6 minutes, then add in garlic and ginger. Cook 1 minute more.
  5. 5 Pour in 4 cups chicken stock, coconut milk, lentils, both curry powders, cumin, thyme, mustard, cinnamon, oregano, coriander, turmeric, nutmeg, cayenne, and bay leaf. Bring to a simmer. Reduce heat to medium-low and cook for 30 minutes.
  6. 6 Fish out and discard the bay leaf. Use an immersion blender to blend into a smooth sauce. Add tomato paste and chicken; cook for another 20 minutes. If it appears too thick, add a little more stock, but the soup is pretty thick. Season with remaining 1 teaspoon salt.
  7. 7 Spoon cooked rice into bowls and ladle soup over top to serve.

By Brian Genest