John’s Prize-Winning Green Chile Stew

John Cannon, one of my mother’s best friends, developed this recipe. He is a very inventive cook and always makes the most delicious food.

2 lb pork roast
6 cloves garlic
2 lbs potatoes, diced
1 lb onion, diced
2 16-oz cans diced tomatoes, undrained
16 oz jar green chile, undrained
5 Tbsp ground cumin
2 Tbsp ground coriander
water or chicken broth

1. Make six slits in pork roast and stuff with garlic cloves. Bake at 350 degrees until roast can be shredded. Combine shredded pork and remaining ingredients in a large stockpot, cover with water or chicken broth and cook until vegetables are done, approximately 30 minutes. Top with grated cheese and serve with warm flour tortilla.

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Sweet & Sour Green Chile

John Cannon, one of my mother’s best friends, developed this recipe. He is a very inventive cook and always makes the most delicious food.

8 oz green chile, cut in 1″ chunks
3/4 cup sugar
3/4 cup vinegar
1/2 tsp dill
1 tsp minced garlic

1. Mix sugar, vinegar, dill and garlic.
2. Pour over chiles.
3. Refrigerate overnight.

• Serve with cream cheese & Ritz crackers.
• Also delicious on chicken, pork, and hamburgers.
  

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Swiss Mushrooms

This recipe was card number 17 of a collection that was sold in the late 70’s or early 80’s. It does not give the name of the company that sold it. I only got a handful of the recipes as a sample set and this was one of only a few that I kept.

1 lb small mushrooms
1 Tbsp butter
1 Tbsp onion, minced
1 clove garlic, minced
3 Tbsp parsley, chopped

Sauce

1 Tbsp butter
1 tsp paprika
1/4 cup half & half
1 cup Swiss cheese or Gruyère

1. Heat oven to 400 F.
2. Saute mushrooms in butter. Remove from pan.
3. Saute onion and garlic until soft. Mix with mushrooms.
4. Distribute mixture into 4 small baking dishes.
5. Melt butter in saucepan. Stir in paprika.
6. Slowly add half & half and bring to a boil.
7. Remove from heat and stir in cheese until melted.
8. Pour over mushrooms.
9. Bake until lightly browned, about 10 minutes.

• If mushrooms are large, slice or quarter before sauteing.
  

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Portuguese Fish Supper

adapted from Rachael Ray

1 Tbsp extra-virgin olive oil
1/3 pound Mexican chorizo, casing removed
1 medium onion, chopped
2 large cloves garlic, chopped
1 large bundle kale
few gratings of nutmeg
Salt and freshly ground black pepper
1 cup chicken stock
8 oz can tomato sauce
15 oz can diced tomatoes
1 Tbsp fresh thyme, chopped
4 thick pieces cod or haddock fillets (6-8 oz each)
Old Bay seasoning
Italian parsley, chopped

1. Heat the extra-virgin olive oil over medium-high heat in a high-sided skillet or Dutch oven.
2. Add chorizo and render for a couple of minutes, then add onions and cook until softened, about 5 minutes.
3. Stir in garlic and cook for 1 to 2 minutes.
4. Strip kale leaves from stems. Slice stems into ¼” pieces (like celery). Chop leaves coarsely.
5. Stir in the stock, tomato sauce, diced tomatoes, kale stems, and thyme. Bring to a simmer and cook over low heat for 10 minutes.
6. Add kale leaves and toss to wilt, then season with a few grates of nutmeg and salt and pepper, to taste.
7. Season the fish with Old Bay seasoning and salt and pepper, to taste. Add the fish to the sauce and cover. Cook until the fish is opaque and cooked through, about 5 to 7 minutes.
8. Ladle into shallow bowls garnished with parsley.
9. Serve with crusty bread for mopping.

• Rachael Ray uses Spanish chorizo, but I have not found it in my area, so I substitute Mexican chorizo. I believe the seasonings are the same, but Mexican chorizo is a raw sausage.
  
• You can discard the kale stems if you prefer, but with a little extra cooking they taste great & I hate to waste them.
• You can substitute Swiss chard or spinach for the kale. 
• You can substitute any other seafood for the fish – shrimp, scallops, or ???

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Thai Chicken and Broccoli Slaw Wraps with Spicy Peanut Sauce

adapted from Healthified Peanut and Broccoli Slaw Wraps

I did not cook the vegetables and I doubled the peanut sauce recipe, but I think it may still need more sauce

12 oz skinless, boneless chicken breast, cut into thin strips
1/4 tsp garlic powder
1/8 tsp black pepper
1 tsp ginger, minced
2 cups packaged shredded broccoli (broccoli slaw mix)
2 green onions, sliced
12 leaves basil, sliced or chopped
3 Tbsp mint, chopped (optional)
4  10-inch whole wheat tortillas, warmed

Peanut Sauce

1/4 cup creamy peanut butter
2 Tbsp water
2 Tbsp reduced-sodium soy sauce
2 cloves garlic, minced
2 tsp ginger, minced
1/4 tsp cayenne pepper (optional)

1. Sprinkle chicken strips with garlic powder and pepper. Coat an unheated large nonstick skillet with nonstick cooking spray. Preheat skillet over medium-high heat. Add seasoned chicken and ginger; cook and stir for 2 to 3 minutes or until chicken is no longer pink. Remove from skillet; keep warm.
2. Toss broccoli slaw, onions, basil, and mint.
3. Combine sauce ingredients. Heat over very low heat until melted and smooth, whisking constantly.
4. Top tortillas with chicken strips and vegetable mixture. Drizzle with Peanut Sauce. Roll up tortillas. Cut each wrap in half. Serve immediately.

• You can substitute 1/4 tsp ground ginger for each tsp of fresh ginger.
  

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Baked Spiced Sweet Potato Fries

adapted from Baltic Maid
I decreased the salt and increased the cayenne

1-2 Tbsp olive oil
1 clove garlic, grated
2-3 sweet potatoes, about 1 1/2 lb
1/2 tsp sweet paprika
1/2 tsp ground cumin
1/4 tsp black pepper
1/4 tsp salt
1/8 tsp cinnamon
1/8 tsp ground ginger
1/8 tsp ground cayenne

1. Preheat oven to 450°F.
2. Combine the olive oil and garlic, set aside.
3. Wash, peel and cut the sweet potatoes into sticks that are about 1/3 of an inch thick.
4. Place the potatoes into a bowl. Pour the oil and garlic mixture over the sweet potatoes and toss until evenly coated.
   Stir together the paprika, cumin, pepper, salt, cinnamon, ginger and cayenne. Sprinkle over sweet potatoes, and toss until evenly distributed.
5. Place the potatoes onto a lightly oiled baking sheet in a single layer, trying not too crowd them too much.
6. Bake for 20 minutes, turn over and bake for another 10-15 minutes or until they are crispy on the outside.

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Judy’s Northern Chili

recipe courtesy of Judy Trimarchi

2 lb ground beef
2 large onions, coarsely chopped
2 cloves garlic, minced
1-2 Tbsp chili powder
2 – 28oz. cans whole stewed tomatoes, undrained
2 – 16oz. cans light red kidney beans
salt, to taste

1. Put a tea kettle of water on to heat up.
2. Brown ground beef until fairly brown, keeping pieces fairly large.
3. Towards end of browning process, throw in onions. When onions are soft, add garlic. Cook for 1-2 minutes.
4. Add chili powder. Reduce heat to low.
5. Open tomatoes and drain juice into pot. If using whole tomatoes, use kitchen shears to cut into large, bite-sized chunks and drop into pot.
6. Add beans.
7. Add hot water until you have a thick or thin soup, whichever you like.
8. Salt to taste.
9. Bring to low boil.  Simmer for 5-10 minutes.
10. Serve with saltines or cornbread.

• Keeps well in fridge or freezer.
• Substitute canned or fresh diced tomatoes.
• Substitute pinto or white beans.
  

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Sour Cream Chicken Enchiladas

Lyn Ortega, Albuquerque, New Mexico (1980)

Lyn was a friend of my mother’s – a fun person and a wonderful cook.

2 cloves garlic, minced
1 cup green chile, roasted, peeled and chopped
5 tomatoes, diced
1 med onion, chopped
1# chicken breast, cooked & shredded
1 pint sour cream
1/2 lb grated cheddar or cheddar/jack blend
12 corn tortillas or 8 flour tortillas

Directions

1. Combine garlic, chile, tomatoes & onion in a saucepan. Cook until onions are tender & sauce is thickened.
2. Combine chicken, cheese & sour cream. Fill tortillas with mixture & roll up. Top with sauce & sprinkle with more cheese.
3. Bake at 350 until browned & bubbly, about 30 minutes (45 min if refrigerated before cooking).
4. Serve with sour cream.

• You can substitute 1 can diced tomatoes, undrained.
• I use nonfat sour cream or plain yogurt.
  

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Dorian’s Marinara Sauce

recipe created by Dorian Lara especially for his Eggplant Parmesan

extra virgin olive oil
1/2 large yellow onion, diced
1/4 carrot, diced
1/3 large head garlic, peeled and diced
1 – 28 oz can crushed tomatoes
1 – 28 can diced tomatoes
1 – 6 oz can tomato paste
dried oregano
dried basil
dried thyme
dried marjoram
dried rosemary
black pepper
1/2 cup fresh basil, chopped
10 “twigs” fresh thyme, strip leaves from stems

Directions

1. Heat olive oil in large stock pot.
2. Add onion and carrot and saute until onion is just barely caramelized.
3. Reduce heat and add garlic (reserving 2 cloves). Cook for 1 to 2 minutes.
4. Add all tomato products. Mix thoroughly.
5. Add dried herbs and pepper to taste.
6. Add fresh basil and thyme leaves (discard the stems).
7. Simmer for 1-2 hours partially covered. If it looks a little runny, remove lid and cook until thickened.
8. Before serving, add the two reserved cloves of garlic – just smash and toss them in.

• Yes, that’s 1/3 of a head of garlic, not 1/3 of a clove.
• You can use an “Italian seasoning” blend to replace the dried herbs if you prefer.
• You can make a double or triple batch and freeze the extra.

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Giuseppe Trimarchi’s Italian Thanksgiving Stuffing

family recipe from Judy Begley Trimarchi

1 onion, chopped
3 Tbsp olive oil
1 1/2 lb ground beef
1 – 4 oz can mushrooms
1 – 28 oz can whole tomatoes
salt & pepper, to taste
2 hard boiled eggs, chopped
1-2 cups dry bread crumbs
1/4 cup grated Parmesan
2 cloves garlic, minced

Directions

1. Saute onions in olive oil in frying pan until onions start to lightly brown.
2. Add ground beef and garlic. Stir until browned.
3. Take mixture out of pan with slotted spoon and leave oil in pan.
4. Rinse mushrooms in cold water and drain. Add to pan. Brown them slightly, push them to the side of the pan.
5. Drain tomatoes and crush against side of bowl with fork.
6. Add tomatoes to pan and simmer for 10 minutes.
7. Add the ground beef mixture, salt and pepper to taste and let it simmer on low heat.
8. In a mixing bowl, combine hard boiled eggs, 1 cup bread crumbs, Parmesan and garlic.
9. Add crumb mixture to the meat mixture in frying pan and mix well.
10. If the mixture appears too watery, add more bread crumbs until the mixture seems appropriate for a stuffing. Add more salt and/or pepper, if needed.
11. Mix well.
12. Cool mixture slightly before stuffing in turkey.
13. If baking it separately, put in a large metal or glass baking dish about 1.5″ deep and bake at 350 for about 45 minutes. Since the meat and eggs are already cooked, the only concern is that it dry out a little and get a little crusty on top.

Judy says, “My husband’s name is Joseph Trimarchi – named after his grandfather, Giuseppe Trimarchi. In each generation, the oldest son of the oldest son names his firstborn boy after his grandfather – and so the generations go back from our son, Anthony Jordan, to my husband Joe, to his dad, Tony, to Guiseppe, to his father, Antonino, and so on – as far back as we can trace.

Guiseppe immigrated from Messina, Sicily in 1924 and eventually opened a deli near the waterfront in downtown Boston. Shipyard workers would come into the deli in the mornings to get fresh bread and cold cuts to take to work for their lunches. Guiseppe started hollowing out loaves of Italian bread and stuffing in the cold cuts to make it easier for the men to eat at the job site. He has been credited with inventing the sub sandwich!

This is his recipe for an Italian turkey stuffing. Double the recipe if you want to both stuff the turkey AND have some left over to bake in a pan. We often bake one recipe’s worth in a pan as a supplement to the traditional stuffing in our turkey. It is really delicious!!”

• You can substitute canned chopped tomatoes for the whole tomatoes.

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