Author: Cary Gersh

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Garides Saganaki

Garides
Greek shrimp dish with tomatoes and feta
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1.5 lbs. large raw shrimp peeled and deveined
  2. 4 tablespoons extra-virgin olive oil
  3. 1/2 teaspoon kosher salt (I skip this ingredient)
  4. 1/4 teaspoon black pepper
  5. Juice and zest of one lemon (about 1 teaspoon zest and 2 tablespoons juice)
  6. 3 cloves garlic minced
  7. 1 small yellow onion diced (or 1/2 large)
  8. 1/2 teaspoon crushed red pepper flakes
  9. 1 teaspoon dried oregano or 1 tablespoon fresh
  10. 28 oz. canned diced tomatoes preferably fire roasted
  11. 1/4 cup dry white wine such as sauvignon blanc, chardonnay, or pinot grigio
  12. 6 oz. feta cheese crumbled
  13. Bread or pita, for serving (optional)
Instructions
  1. In a small bowl, toss the shrimp with 1 tablespoon of the olive oil, the lemon zest, 1 tablespoon (or half) of the lemon juice, 1 clove of the minced garlic, 1/4 teaspoon of kosher salt (or not), and 1/8 teaspoon black pepper. Stir to coat and set aside.
  2. Sauté the diced onion in 2 tablespoons olive oil over medium-high heat in a large skillet with a cover until softened and starting to brown (about 3 minutes).
  3. Add the remaining 2 cloves minced garlic, crushed red pepper (1/4 teaspoon), and dried oregano (1 teaspoon) to the onions. Stir and continue sautéing until fragrant, about 30 seconds.
  4. Add the white wine (1/4 cup) and remaining lemon juice (about 1 tablespoon) and stir to deglaze, scraping any browned bits from the bottom. Add the diced tomatoes (28 oz.) , and the remaining 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper to the skillet. Stir and bring to a simmer (you can cover if it gets too bubbly).
  5. Add the shrimp and any juices from the bowl into the tomato mixture and stir together. Cover and simmer for about 5 minutes, or until shrimp are almost cooked.
  6. Sprinkle the crumbled feta (6 oz.) on top and simmer uncovered for another 2-4 minutes, until shrimp are completely cooked and feta has melted (you can add the cover if it's splattering, but simmering uncovered will help it thicken a bit). Drizzle remaining 1 tablespoon of olive oil on top.
  7. Serve, preferably with crusty bread, crostini, pita, rice, or pasta, garnished with fresh parsley if desired.
Notes
  1. I made this April 2021. It's easy and delicious.
Adapted from Bowl of Delicious
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Once-In-A-Lifetime Chili

Once-in-a-Lifetime Chili
This recipe is a favorite of Dan Comly of Chester, NH, who was kind enough to share it with me.
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 can tomato sauce, plain (14.5 oz.)
  2. 1 can petite diced tomatoes, plain (14.5 oz.), including juice
  3. 1 can tomato paste (4 oz.)
  4. 1 can dark red kidney beans (14.5 oz.), drained and rinsed
  5. 1 onion, diced
  6. 1 green pepper, diced
  7. 1 clove garlic, finely chopped or put through a garlic press
  8. 2 tbsp olive oil
  9. 1 tbsp Chili powder
  10. 1/2 tsp salt
  11. 1/2 tsp pepper
  12. 1 lb. ground turkey
Instructions
  1. Heat 2 tbsp olive oil in a large pot and set heat to medium.
  2. Add onions and sauté a few minutes.
  3. Add garlic and green pepper and sauté a few minutes longer.
  4. Add the ground turkey, salt and pepper, sauté until the meat is browned.
  5. Add the tomato products (sauce, diced, paste) and beans.
  6. Add the cooked ground beef and seasonings.
  7. Season to taste. More or less chili powder, salt, pepper as you see fit.
  8. Simmer till heated through.
Variations (the "once-in-a-lifetime" part)
  1. Should work fine with any ground meat. I've used beef, turkey, and chicken. Someday I'll try pork. I'm sure it would work with ground venison, moose, bison - whatever.
  2. Works fine without meat. Consider adding another can of beans.
  3. I've also made meatless variations using tofu. Put silken tofu and tomato sauce in a blender and mix thoroughly. The tofu will disappear. Crumble extra firm tofu and add it to the onions and green peppers as you sauté. Hint: drain the firm tofu.
  4. If you're using fattier ground meat, cook first, by itself. Don't add olive oil, just put it directly in the pan to brown. When browned, drain it. For extra flavor, save some fat (at least 1 tbsp) and use that instead of olive oil to sauté the onions, garlic, and pepper.
  5. If you're using extra lean ground meat or don't care about draining off excess fat or meat essence, sauté the onions, garlic, and green pepper first, then add the meat and brown it mixed with the veggies. That gives you one less dish to wash.
  6. Black beans, pinto beans, light red kidney beans are acceptable substitutes.
  7. If you only have larger cans of sauce or diced tomatoes, use the whole thing. (I hate to use half a can of anything, it always gets pushed to the back of the fridge and forgotten until it's spoiled.) If the result is too watery for your liking, add another 4 oz can of tomato paste to thicken.
  8. If you only have an 8 oz. can of tomato paste, go ahead and use it. If the chili is too thick, add tomato juice or water to thin, an ounce at a time.
  9. No garlic? Use garlic powder. Start with 1/2 tsp. No onion? Use onion powder. Start with 1 tsp. No green pepper? Skip it.
  10. Whole canned tomatoes are an okay substitute for diced, just cut them up. You can do this after you add them to the pot or, if you want to be more precise, put into a metal bowl and cut them.
  11. Want to experiment with the seasonings without risking the entire batch? Put a tbsp or two of your chili in a small dish and add a pinch of a new seasoning there. If you like it, add some to the pot. Start cautiously, 1/2 tsp at a time. Err on the side of too little. Frequently a flavor "expands" as the chili simmers. A quantity that seemed fine when you added it can become overbearing.
  12. Unless you know that the folks you're feeding like hot stuff, add such seasonings (jalapenos, cayenne, crushed red pepper, etc.) cautiously.
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Skillet Chicken and Wedge Potatoes

Skillet Chicken and Wedge Potatoes
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Ingredients
  1. 1 pound skinless and boneless chicken breast, sliced into medallions
  2. INGREDIENTS*
  3. 1 teaspoon smoked paprika
  4. 1/2 teaspoon Italian seasoning
  5. 1/4 teaspoon salt
  6. 2 tablespoons olive oil, separated
  7. FOR POTATOES
  8. 1 tablespoon olive oil
  9. 1 tablespoon unsalted butter, melted
  10. 8 cloves garlic, chopped
  11. 12 ounces potatoes, cut into wedges
  12. 1/4 teaspoon salt
  13. 3 dashes Italian seasoning
  14. 1 teaspoon fresh rosemary, roughly chopped, optional
  15. 1 tablespoon olive oil
  16. 1 tablespoon unsalted butter, melted
  17. *GREEK, CAJUN OR OTHER SPICE MIX IS BETTER ALTERNATIVE FOR CHICKEN
Instructions
  1. In a ziploc, marinate the chicken with the smoked paprika, Italian seasoning, salt, and 1 tablespoon of olive oil. Stir to mix well and set aside.
  2. Heat up a cast-iron skillet on medium-low heat. Add the olive oil and butter, follow by the garlic, potatoes, and the rest of the ingredients. Cook the potatoes wedges until the outside is browned and the inside is cooked through about 10-15 minutes. Dish out and set aside.
  3. In the same skillet on medium heat, add the remaining tablespoon of olive oil. Pan-fry the chicken, each side for about 4-5 minutes.
  4. Push the chicken to one side and add the potatoes. Add salt to taste. Turn off the heat and serve the chicken and potatoes immediately
Notes
  1. I made this in January, 2021. The potatoes are good, but the chicken was a little bland. I'd change the spice. Good the next day, too.
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Prime Rib

Prime Rib
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 large shallot, coarsely chopped
  2. 6 garlic cloves, quartered
  3. 3 tablespoons minced fresh rosemary or 1 tablespoon dried rosemary
  4. 2 tablespoons minced fresh oregano or 2 teaspoons dried oregano
  5. 2 tablespoons minced fresh thyme or 2 teaspoons dried thyme
  6. 2 tablespoons minced fresh sage or 2 teaspoons rubbed sage
  7. 2 tablespoons olive oil
  8. 3 teaspoons pepper
  9. 1 teaspoon salt
  10. 1 bone-in beef rib roast (4 pounds) brought to room temperature
  11. Mirepoix (optional): one onion, a few carrots and a handful of celery, coarsely chopped
Instructions
  1. Season the meat
  2. Preheat the oven to 350°. While it’s warming up, start the seasoning. For a shortcut, you can definitely use a pre-made mix, but it’s easy enough to make your own from scratch. Begin by placing the shallot, garlic and herbs into a food processor; cover and pulse until it’s finely chopped. Then add in oil, pepper and salt. Cover and process until it’s blended. This will “wet” down the seasoning so it’s easy to spread on your rib roast. Rub the mix liberally over standing rib roast. Let it sit at room temperature about 30 minutes before roasting. This takes the chill off the meat surface, which aids in browning.
  3. Fill a 13×9-in. baking pan with the mirepoix and rest the meat on top. Place the prime rib fat side up, which will bathe the roast in its own flavorful juices as it cooks.
  4. Bake the meat until it reaches 5 to 10 degrees below your desired doneness. I’m a sucker for somewhere in between rare and medium-rare. That’ll take somewhere between 1-3/4 and 2-1/4 hours.
  5. You may be tempted to cut into your steamy, herb-crusted roast, but let it rest for at least 15 minutes. This gives the juices time to absorb into the meat. For larger cuts, you might want to let it stand for 5 minutes longer.
  6. If the bones are still attached, carve ‘em off with a sharpened knife. The easiest way to do this is to lift the roast onto its end using its protruding bone as a handle. Then glide the knife along the curve of the bone, detaching it from the rest of the meat. With the bones removed, you’ll be able to slice roast as thick (or thin) as you’d like.
Notes
  1. Definitely worth viewing the video and reading original link from Taste of Home. It includes an easy alternative to the seasoning (just salt, pepper and herbes de Provence)
Tools
  1. Food processor
  2. 13×9-in. baking pan (be sure the pan you choose isn’t too large, which will cause the drippings to evaporate)
  3. Meat thermometer
  4. Test Kitchen tip: For can’t-miss flavor, cut slits into the roast and stuff with minced garlic.
  5. I haven't tried making this (12/2020)
Adapted from Taste of Home
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Turkey Tetrazzini

Leftover Turkey Tetrazzini
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 package (7 ounces) thin spaghetti, broken in half
  2. 2 cups cubed cooked turkey
  3. 1 cup sliced fresh mushrooms
  4. 1 small onion, chopped
  5. 1 cup peas
  6. 3 tablespoons butter
  7. 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  8. 1 cup whole milk
  9. 1/2 teaspoon poultry seasoning
  10. 1/8 teaspoon ground mustard
  11. 1 cup shredded cheddar cheese
  12. 1 cup shredded part-skim mozzarella cheese
  13. 1 tablespoon shredded parmesan cheese
  14. Minced fresh parsley
Instructions
  1. Cook spaghetti according to the directions on the package. Drain and place in a greased
  2. baking dish. Top with turkey; set aside.
  3. In a large skillet, saute the mushrooms, peas, and onion in butter until tender. Whisk in the
  4. soup, milk, poultry seasoning, and mustard until mixed. Add cheddar cheese; cook and stir
  5. over medium heat until melted. Pour over turkey.
  6. Sprinkle with mozzarella and Parmesan cheeses (your dish will be full). Bake, uncovered, at
  7. 350 degrees for 25-30 minutes or until heated through.
  8. Sprinkle with parsley and enjoy!
Notes
  1. I made this dish in 2020. It's a good use of leftovers.
Adapted from Cooking Professionally
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Potato Latke Muffins

Potato Latke Muffins
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 2 tablespoons vegetable oil
  2. 2 medium onions, chopped
  3. 1 ¼ teaspoons paprika
  4. 1 ¾ pounds baking potatoes, peeled
  5. 2 large eggs, lightly beaten
  6. 1 teaspoon salt, or to taste
  7. ½ teaspoon freshly ground black pepper
Instructions
  1. Preheat oven to 400 degrees. Use a little of the oil to grease a nonstick 12-muffin tin.
  2. Heat 1 tablespoon vegetable oil in a heavy nonstick skillet. Add the onions, and saute over medium heat until softened, about 10 minutes. Stir in 1 teaspoon paprika; remove from heat.
  3. Coarsely grate the potatoes by hand or in a food processor. Put them in a large strainer, and press out excess liquid. Transfer them to a bowl, and stir in the onions, eggs, salt and pepper.
  4. Put a scant 1/3 cup of the potato mixture in each muffin tin. Smooth the tops lightly, brush with the remaining oil and sprinkle with a little paprika. Bake about 40 minutes, until brown at the edges and firm.
  5. Remove the muffins and serve at once, or leave in the pans to keep warm for 15 minutes or so.
Notes
  1. It's tempting to fill the muffin cups, but they'll be crispier if you only fill them half way. Using a mini-muffin pan renders the above suggestion moot.
Adapted from New York Times
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Instant Pot Chicken Cacciatore

Instant Pot Chicken Cacciatore
This isn't a true cacciatore by any measure, but it's a tasty chicken-rice dish. It's a good idea to watch the video first.
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 4 boneless, skinless chicken breasts
  2. Salt and pepper, to taste
  3. 1 tablespoon oil
  4. 1 small yellow onion, finely diced
  5. 2 cups sliced mushrooms
  6. 2 garlic cloves, minced
  7. 1 cup white rice
  8. One 15-ounce can diced tomatoes
  9. 1 cup low-sodium chicken broth
  10. 2 tablespoons Italian seasoning
  11. 4 cups baby spinach
  12. 2 tablespoons freshly grated Parmesan
Instructions
  1. Preheat the "Saute" function on the Instant Pot to its highest setting. Sprinkle the chicken with salt and pepper. Once the display reads "Hot," add the oil and heat it for 30 seconds. Arrange the chicken, seasoned-side down, in the Instant Pot. Cook until the chicken becomes golden and releases easily, about 5 minutes. Flip the chicken and cook for an additional 4 minutes. Using tongs, remove the chicken to a plate and set aside.
  2. Add the onion and mushrooms and cook, stirring often, until they begin to soften, 5 minutes. Add the garlic and cook for an additional 30 seconds. Add the rice, tomatoes, chicken broth and Italian seasoning. Season with salt and pepper and stir. Return the chicken to the Instant Pot.
  3. Place the lid on the Instant Pot and lock it in place. Set the "Meat & Stews" function for 10 minutes. It will take time for the Instant Pot to come to full pressure. The 10 minutes will begin then.
  4. Once the cook cycle is complete, carefully release the pressure using the quick-release valve and remove the lid. Using an instant-read thermometer, check that the chicken has reached at least 165 degrees F. (If it has not, set the "Meat & Stews" setting for another 3 to 5 minutes.)
  5. Serve immediately on a bed of baby spinach and top with the Parmesan. Serve immediately or chill and enjoy cold. Leftovers keep, covered, in the refrigerator for up to 3 days or frozen for up to 3 months.
Adapted from Food Network
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Chicken Shawarma | ****

Chicken Shawarma
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 2lb chicken thigh fillets , skinless and boneless (I use breasts; see Notes)
  2. Marinade
  3. 1 large garlic clove , minced (or 2 small cloves)
  4. 1 tbsp ground coriander
  5. 1 tbsp ground cumin
  6. 1 tbsp ground cardamon
  7. 1 tsp ground cayenne pepper (reduce to 1/2 tsp to make it not spicy)
  8. 2 tsp smoked paprika
  9. 2 tsp salt
  10. Black pepper
  11. 2 tbsp lemon juice
  12. 3 tbsp olive oil
  13. Yoghurt Sauce
  14. 1 cup Greek yoghurt
  15. 1 clove garlic , crushed
  16. 1 tsp cumin
  17. Squeeze of lemon juice
  18. Salt and pepper
  19. To Serve
  20. 6 flatbreads (Lebanese or pita bread orhomemade soft flatbreads)
  21. Sliced lettuce (cos or iceberg)
  22. Tomato slices
Instructions
  1. Combine the marinade ingredients in a large ziplock bag (or bowl).
  2. Add the chicken and use your hands to make sure each piece is coated. If using a ziplock bag, I find it convenient to close the bag then massage the bag to disperse the rub all over each chicken piece.
  3. Marinate overnight or up to 24 hours.
  4. Combine the Yoghurt Sauce ingredients in a bowl and mix. Cover and put in the fridge until required (it will last for 3 days in the fridge).
  5. Heat grill/BBQ (or large heavy based pan on stove) on medium high. You should not need to oil it because the marinade has oil in it and also thigh fillets have fat. But if you are worried then oil your hotplate/grill. (See notes for baking)
  6. Place chicken on the grill and cook the first side for 4 to 5 minutes until nicely charred, then turn and cook the other side for 3 to 4 minutes (the 2nd side takes less time).
  7. Remove chicken from the grill and cover loosely with foil. Set aside to rest for 5 minutes.
  8. To Serve
  9. Slice chicken and pile onto platter alongside flatbreads, Salad and the Yoghurt Sauce.
  10. To make a wrap, get a piece of flatbread and smear with Yoghurt Sauce. Top with a bit of lettuce and tomato and Chicken Shawarma. Roll up and enjoy!
Notes
  1. Chicken breast: Thighs are recommended because it has more fat for better caramelization. But I prefer cooking with chicken breasts. The best way is to cut them in half horizontally to make 2 thin steaks no thicker than 1 cm/ 2/5" each. If needed, pound lightly. Marinate per recipe. Then cook on a high heat (not medium high per recipe) for just 2 minutes on each side until golden. They will be juicy and beautiful inside!
  2. Meat can be prepared ahead and frozen: Pop the marinade and chicken in a ziplock bag and freeze straight away. Then as it defrosts, it will marinate!
Adapted from Recipe Tin Eats
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Tom’s Famous Meatloaf With Red Wine Mushroom Gravy

Meatloaf With Red Wine Mushroom Gravy
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. For the meatloaf
  2. 2 ¼ pounds ground beef (chuck is probably best but I use a little leaner cut)
  3. 1 egg + 1 yolk
  4. ⅓ cup onion, diced
  5. ¼ cup carrot, diced
  6. ¼ cup red bell pepper, diced
  7. ¼ cup celery, diced
  8. ¼ cup portobello mushrooms, diced
  9. 2 tsp garlic, minced
  10. ⅔ cup bread crumbs (may need a little more to hold loaf together)
  11. ⅓ cup crushed tomato, canned SEE NOTE BELOW (I use canned chopped tomatoes, drain the liquid, then add some liquid back in, if necessary)
  12. 1 Tbl yellow mustard
  13. 2 tsp Tabasco sauce
  14. 1 Tbl Worcestershire sauce
  15. Optional - see note below - ⅓ cup ketchup + ⅓ cup for glazing (I use ¼ cup in the loaf and a few Tablespoons for glazing)
  16. 2-3 slices of bacon
  17. ______________________
  18. For the red wine sauce
  19. 4 TB butter
  20. 1 pound button mushrooms, sliced
  21. ½ cup onion, chopped
  22. 1 cup red wine
  23. 4 TB flour
  24. 3 ½ cups beef broth
  25. Pepper to taste
Instructions
  1. Preheat oven to 325.
  2. Combine all ingredients (except the ketchup for glazing and the bacon) in a bowl and mix well. I use my hands.
  3. The original recipe says to use a 10-inch loaf pan but I use a 9x13 glass dish. If you use the glass dish, mound the meat into a loaf in the center of the dish (see the attached picture).
  4. Spread the ketchup reserved for glazing on the top.
  5. Place uncooked bacon over the top.
  6. Bake until internal temperature reaches 155 degrees, about 1 ½ to 2 hours.
  7. Serve with mushroom gravy.
  8. RED WINE SAUCE
  9. Melt the butter in a pan.
  10. Add the mushrooms and cook over medium-high heat until all of the liquid from the mushrooms is absorbed.
  11. Stir frequently, so the mushrooms brown but don’t burn.
  12. Add the chopped onion and red wine.
  13. Continue cooking until the wine has been reduced.
  14. Add the flour.
  15. Stir well so that the flour absorbs the remaining liquid.
  16. Add beef broth all at once and stir constantly until the gravy thickens.
  17. Season with pepper and serve over slices of the meatloaf.
Notes
  1. I didn’t put any ketchup in the meatloaf. Instead I use the whole 14.5 can of tomatoes after I drained them. I also did not need any of the juice from the tomatoes.
  2. Another cook made the sauce with chicken broth to serve with chicken and said it was terrific. I haven’t tried that yet.
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Elvis Presley’s Pound Cake

Elvis Presley's Pound Cake
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0 calories
0 g
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Nutrition Facts
Serving Size
0g
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
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Iron
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 cup unsalted butter softened, plus additional for buttering pan
  2. 3 cups sifted cake flour not self-rising; sift before measuring plus additional for dusting
  3. 3/4 teaspoon salt
  4. 3 cups sugar
  5. 7 large eggs at room temperature 30 minutes
  6. 2 teaspoons pure vanilla extract
  7. 1 cup heavy whipping cream
Instructions
  1. Put oven rack in middle position, but do not preheat oven.
  2. Generously butter two 8x4 loaf pans and dust with flour, knocking out excess flour. (Be sure to read NOTES if using 9x5 loaf pans)
  3. Sift together sifted flour and salt into a bowl. Repeat sifting into another bowl (flour will have been sifted 3 times total, once by itself and twice with the salt).
  4. Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 5 minutes in a stand mixer fitted with paddle attachment, or 6 to 8 minutes with a handheld mixer.
  5. Add eggs one at a time, beating well after each addition, then beat in vanilla.
  6. Reduce speed to low and add half of flour, then all of cream, then remaining flour, mixing well after each addition.
  7. Scrape down side of bowl, then beat at medium-high speed 5 minutes. Batter will become creamier and satiny.
  8. Spoon batter into pan and rap pan against work surface once or twice to eliminate air bubbles.
  9. Place pan in (cold) oven and turn oven temperature to 350°F. Bake until golden and a wooden pick or skewer inserted in middle of cake comes out with a few crumbs adhering, 75-85 minutes.
  10. Cool cake in pan on a rack 30 minutes. Run a thin knife around inner and outer edges of cake, then invert rack over pan and invert cake onto rack to cool completely.
Notes
  1. The trick to this batter is beating it the full length of time specified. So when it says 5 minutes, set a timer for 5 minutes.
  2. Be sure to sift the flours as indicated in the recipe. Sift them 3 times as directed.
  3. Butter should be softened to room temperature. This means take the butter out of the fridge 20 minutes before you will need it. You should be able to make a small indent in the butter, but your finger should not go "into" the butter.
  4. We use 8x4 sized loaf pans. If you want to make these in 9x5 loaf pans, reduce the baking time by ten minutes.
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