• Chicken Shawarma and Yoghurt Sauce with Israeli Salad

    Since I can no longer eat pita bread or gyros meat (because it contains breadcrumbs), this is the best I can do for a Greek food fix. Luckily, this combination is fabulous.

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  • Cheap Chocolate Blender Milkshakes

    One Monday evening my kids were begging for a sweet treat, but there wasn’t anything readily available. It sounded like too much effort to mix and bake cookies or cupcakes (even if my daughter did it), and I didn’t feel like driving everybody through the McDonald’s drive through for a 59 cent ice cream cone.

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  • Sweet Sriracha Chicken Chili (aka Sucker Punch)

    I’m finally going to record this award-winning chili recipe, though mostly because I tend to forget how to make it between the infrequent (and informal) contests I participate in. Besides, I doubt anybody would ever compete with me with my own recipe, since the level of effort is so high. And if they did, I’d switch tactics. Again.

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  • Enchilada Sauce (Chili Gravy)

    I’m a big fan of enchiladas, but none of the canned sauces I’ve tried came anywhere close to what I can get in local restaurants. When I researched how to make my own, I learned that enchilada sauce isn’t really native to Mexico, it’s Tex-Mex. It’s what happens when you take Southern-style gravy and add chili powder to it. It’s chili gravy!

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  • Taco Sauce

    Most of the kids at my house love to douse every Mexican meal with taco sauce, but at $2.50 and up for a 7 ounce bottle, I just couldn’t keep us supplied. A little googling uncovered a few recipes for inspiration, and this is what I settled on. It makes about a quart, which lasts us two weeks or so.

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  • Sweet & Savory Spinach Salad

    I think this is one of the few salads that Rachel and I both really like. The combination of both sweet and savory elements is simply divine.

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  • Chimichurri

    Chimichurri is a marinade and/or sauce for beef, originally from Argentina, although I’m sure my recipe is not authentic. I actually made this a couple months back, but never got around to posting the recipe. Luckily, I saved the scrap of paper that I made up the recipe on, since it was a distillation of what I liked about a number of recipes. You can use it to marinade steaks (or other meat) or serve it at the table as a condiment.

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  • Chicken Enchilada Soup

    My wife has been a big fan of this type of soup for a long time, but this is only the first or second time I’ve attempted to make it for her myself. Fortunately, it turned out so well that I had to record the recipe for the future. To make it fancier, you can leave out the sour cream and cheese and instead add these as a garnish in individual bowl, along with a small sprig of cilantro.

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  • Teriyaki Marinade

    I got tired of buying small bottles of marinade for $3+ every time I wanted teriyaki chicken or beef, so I went Googling to find how to make it myself. As usual, I found a wide variety of recipes with different ingredients, so I cherry-picked what I liked from each. This is the result, suitable for 1 – 2 pounds of meat. This could also be thickened with arrowroot powder or cornstarch and served over vegetables.

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  • Chicken Souvlaki Pizza

    I was feeling creative this weekend. I wanted chicken pizza, but I also wanted Greek food, so I just decided to mix the two. Since I’m still following a slow-carb diet, I used a whole wheat low-carb tortilla instead of the pita, which wasn’t bad. Leave a comment and let me know what you think.

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  • Basic Hummus

    Now that I’ve pretty much switched to a “slow-carb-style” diet, I’ve wanted something to give raw vegetables some flavor. I’ve enjoyed hummus for years, but usually on pita bread, which I’m not eating right now. Like most of my recipes, I arrived at this one by combining the aspects I liked from a number of recipes found while searching Google.

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  • Kimchi

    It was reported at telegraph.co.uk (as well as a number of other sites) that when scientists fed an extract of kimchi (a spicy Korean lacto-fermented cabbage dish similar to sauerkraut) to 13 chickens infected with avian flu, 11 of the birds showed signs of recovery at the end of 1 week.

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