Ingredients

• 1 kg (2.2 lb) sour cherries, pitted
• 300 ml (1 generous cup) sour cream
• water
• 2 slices of lemon with rind on
• 3 tbsp. sugar
• 1 pinch of cinnamon
• 1-2 whole cloves
• 1 teaspoon of plain flour or corn starch for thickening the soup

Preparation

1. Cover the pitted cherries with just enough water to cover.
2. Add the sugar, 2 lemon slices, cinnamon, cloves, and a pinch of salt.
3. Bring to a slow boil, which will take about 25-30 minutes. Reduce the heat to medium-low, and simmer until the fruit is soft, about 6-7 minutes.
4. In a small bowl, whisk together the sour cream and flour or corn starch with 1/4 c. of the hot cherry liquid from the pot. Add another 1/4 c. of cherry liquid and whisk to combine. Then slowly add this back into the soup, whisking to avoid lumps.
5. Bring back to a boil, while stirring, then simmer for thirty seconds to make sure the thickener works.
6. Set aside to cool. Discard the lemon slices. Refrigerate until well chilled.

combined from a few online sources

Ingredients

• 480 grams (2 cups) Greek yogurt (thickest available)
• 1 medium cucumber
• 3 garlic cloves, pressed
• 3 tablespoons olive oil
• 1 teaspoon red wine vinegar
• salt
• pepper

Preparation

1. Grate the cucumber, with skin on. Place it in a strainer, sprinkle with salt, mix, and let sit for 10-15 minutes. Then, squeeze out excess water, placing it into a bowl with the yogurt.
2. Add remaining ingredients, mix, and refrigerate for at least a few hours.

Real Greek Recipes

Ingredients

• 14.5 oz can diced tomatoes
• 2 cups kritharaki (or orzo)
• olive oil
• 1 cube of chicken stock
• salt
• halloumi (optional)

Preparation

1. Cover the bottom of a saucepan with olive oil. Heat on medium-high heat.
2. Add the pasta, and stir for a minute to coat with the olive oil.
3. Add the tomatoes and their juice to the pan.
4. Add 850 mL of water and one cube of stock (or 500 mL of liquid stock plus 350 mL of water, if your stock is in liquid form).
5. Bring to a boil, stirring occasionally to prevent the pasta from sticking to the bottom.
6. Cook until the pasta is fully soft (not al dente). Taste for salt (potentially lots!).
7. Serve immediately, or, if there is too much broth in the pan, let stand for a few mintues and it will probably be absorbed. Can be topped with grated halloumi, if you’d like.

Business Insider (lol)

Ingredients

• 1/4 c. turbinado sugar
• 1/4 c. packed light brown sugar
• 2 tsp. balsamic vinegar (use the good stuff)
• 1/8 tsp. black pepper
• 1/4 tsp. salt
• 1 1/4 lb. blueberries, rinsed (4 c.)
• 1 3/4 lb. plums or pluots, sliced (4 c.)
• 1/4 c. tapioca starch
• 9" pie pan with pie dough, along with 6 extra strips for lattice
• 2 tbsp. cream cheese, at room temperature
• 2 tbsp. unsalted butter, cubed and chilled
• 1 lg. egg, beaten
• 1 tbsp. sugar

Preparation

Make the filling: Combine the first five ingredients. Whisk until the mixture forms a wet paste, then add the fruit and starch. Toss with your hands until thoroughly mixed.

Remove the crust and lattice strips from the fridge. Using a small offset spatula, spread the cream cheese across the bottom of the pie pan. Layer the fruit mixture on top, making sure not to mound it in the center. Dot the filling with the butter cubes.

Weave the lattice strips across the top and finish the crimped edge of the pie. Put the assembled pie into the freezer for a 15-minute rest.

Preheat the oven to 450 degreees. Line a baking sheet with parchment paper. Place the pie on the sheet, brush the lattice and crimped edge with egg. Sprinkle evenly with sugar. Bake for 15-20 minutes, until the crust is evenly golden brown. Lower the temperature to 350 and continue to bake for 1 to 1 1/2 hours, until the juices are bubbling in the center.

Remove the pie to a wire rack to cool for 4 to 6 hours and serve.

one of mom’s cookbooks

Ingredients

• 1 1/2 tbsp. red pepper flaks
• 1 1/2 tbsp. soy sauce
• 1 1/2 tsp. toasted sesame oil, plus more as needed
• salt and pepper
• 1/2 c. + 1 tbsp. vegetable oil
• 6 tbsp. roasted, salted peanuts, coarsely chopped
• rind of 1/2 orange, in 2" to 3" strips
• 1 lb. ground chicken (or pork)
• 10-12 oz. ramen or udon noodles (pref. fresh)
• 3 tbsp. finely chopped chives

Preparation

1. In a medium bowl, combine pepper flakes, soy sauce, and sesame oil. Set aside.
2. Bring a large pot of salted water to boil. Meanwhile, in a large skillet over medium heat, cook the 1/2 c. oil, peanuts, and orange rind, shaking the pan occasionally, until the peanuts are golden and bubbling, 3 to 5 minutes. Immediately pour the contents of the skillet over the red pepper mixture (it may splatter) and set aside.
3. In the same skillet, heat the remaining tbsp. of oil over medium-high heat. Add the chicken and press down into a single layer. Season generously with salt and pepper. Cook, without stirring, occasionally pressing down, until the bottom is browned, 5-7 minutes. Break the chicken up into small pieces and cook, stirring occasionally, until cooked through, 1-2 minutes more.
4. While the chicken cooks, cook the noodles according to package directions, until chewy but not soft. Drain and toss with a bit of sesame oil.
5. Remove and discard the orange rind from the chili oil. Off the heat, add enough chili oil to coat the chicken, scraping up any browned bits. Add noodles and toss, adding more chili oil to fully coat. (If you don’t use it all, you can store it for two weeks in the refrigerator.) Top with chives and serve.

NYT

Ingredients

• 16-18 red chili pods
• hot water
• 2 cloves garlic
• salt to taste

Preparation

Wash chilis inside & out. Soak in hot water until soft (abt an hour). Place in blender with enough water to cover, leaving 2" headspace. Blend until smooth and skins disappear. Add a bit of water if too thick. Add garlic, blend 1 min. Salt to taste.

Grandmommy

Ingredients

• 4 lbs. pork (shoulder chops or pork steaks or roast, cubed)
• 2 tsps salt
• 3 garlic cloves, crushed
• 3 tsps whole-leaf oregano
• 1 qt. blended red chili

Preparation

Sprinkle meat with salt. Add garlic & oregano to blended chil. Pour over meat and marinate in refrigerator overnight (8 to 24 hrs). Cook slowly on top of stove or at 350° in oven until meat is tender. Thick slices of potato may be marinated with the meat. (Your tastebuds may say this also needs cumino)

(6 servings)

Grandmommy

Ingredients

• flour tortillas
• carne adovada
• grated cheddar cheese
• green onions
• pinto beans (for serving)

Preparation

Limp flour tortillas in red chili sauce. Fill with chunks of carne adovada, grated cheddar cheese and chopped green onion. Place in baking dish and cover with red chili sauce. Heat in 350° oven until cheese melts, about 15 mins.

Serve with potatoes marinated with meat, boiled pinto beans and chopped lettuce.

Grandmommy

Ingredients

• pot roast
• garlic
• salt
• pepper
• 1 1/4 oz. ground cumin
• 2-3 onions, thickly sliced
• green chile

Preparation

1. Bake pot roast, covered in water in the oven, with salt, pepper, and garlic to taste. It should take around 4 to 6 hours.
2. Let cool enough to remove the bone, fat, and gristle.
3. Add the cumin, onions, and green chile. Simmer until the onions are cooked.
4. Serve in burrito form, or in bowls with cheddar cheese and hot buttered tortillas.

Ingredients

• ½ cup plus 2 tablespoons/140 grams unsalted butter (1¼ stick), melted and cooled slightly, plus more for greasing the pan
• 1 cup/180 grams finely ground yellow cornmeal
• 1 cup/130 grams all-purpose flour
• 1 teaspoon baking powder
• ¾ teaspoon kosher salt
• ½ teaspoon baking soda
• 1 large egg
• ¾ cup/165 grams packed light or dark brown sugar
• 1 cup/240 milliliters canned pumpkin purée
• ½ cup/120 milliliters buttermilk
• ½ cup plus 2 tablespoons/150 milliliters maple syrup
• ¼ cup/15 grams pumpkin seeds (pepitas)

Preparation

1. Heat the oven to 375 degrees. Butter an 8-inch square baking pan. Line with parchment paper, leaving a 2-inch overhang on two sides. Butter the parchment.

2. In a medium bowl, whisk together the cornmeal, flour, baking powder, salt and baking soda.

3. In a large bowl, whisk together ½ cup melted butter, the egg, brown sugar, pumpkin purée, buttermilk and ½ cup maple syrup. Fold in the dry ingredients. Transfer the batter to the prepared pan, and smooth out the top.

4. Top evenly with the pumpkin seeds. Bake until a toothpick inserted into the center comes out with moist crumbs attached, 25 to 30 minutes. Meanwhile, combine the remaining 2 tablespoons of melted butter and the remaining 2 tablespoons maple syrup.

5. Transfer bread in the pan to a wire rack. While the bread is still warm, brush the entire surface with the butter-maple mixture. Remove the cornbread from the pan using the overhanging parchment, and cut cornbread into pieces. Serve warm or at room temperature.

NYT