Origin: Georgian

Stir fry onions about 5 minutes.  Add rest of ingredients; mix well, cover & cook over low heat for 1 hour until chicken is tender & sauce is formed & thickened.

Variation

Stir fry chicken over low heat.  Add water 1 – 2 tbsp every now and then for 10 minutes.

Add onions & potatoes; cook over low heat for 10 minutes, covered.

Separately put remaining ingredients in skillet; reduce sauce for 15 minutes.

Add to chicken.  Cover pan & cook over low heat for 20 minutes.  Should sauce evaporate too quickly, add ½ cup of water.  Cook 10 more minutes.

Origin: Italian

1 medium onions, chopped

1 tbsp olive oil

1 tsp butter

salt to taste

2 cups fresh tomato sauce or 2 lbs ripe tomatoes

6 cups vegetable broth

additional 1 tbsp olive oil

2 – 3 clove garlic

2 cup Arborio rice

¾ cup white wine

1 – 2 tbsp parsley, chopped

1 – 2 tbsp basil, chopped

grated cheese & toasted pine nuts for garnish

Sauté onion in oil & butter with dash of salt. 

If using fresh tomatoes, peel tomatoes & chop.  Sauté in oil with garlic and cook about 15 minutes.

Add rice to onion and stir gently for 2 minutes.  Pour in wine & stir until absorbed.

Add broth and stir.  Keep mixture at a simmer.  Add a ladle of tomato sauce & herbs.  Stir & simmer until absorbed.  Continue until rice is al dente, about 30 minutes.

Garnish with cheese, fresh basil, toasted pine nuts.

1 medium eggplant, peeled & cubed

4 – 5 fresh tomatoes, peeled & cut up

1 onion, chopped

1 pinch dill weed

½ cup parsley, chopped

juice of 1 lemon

½ cup water

salt to taste

2 tbsp oil

Simmer all together in covered pan for 30 minutes.  If too much liquid, allow to simmer uncovered until thickens (use less oil).

*To peel tomatoes: plunge tomatoes in boiling water for about 30 seconds.  Remove and cool. Tomatoes can now be parted easily from skins.

Origin: Turkish

2 lbs dried white beans

1 tsp salt

¼ tsp pepper

8 cups water

1 lb potatoes (about 4), quartered

1/3 lb celery heart with leaves, cut in thick slices

¼ cup tomato paste

Cover beans with water and soak overnight.

Put beans, salt, pepper & 8 cups of water into large pan.  Bring to boil.  Simmer over low heat covered for 1½ hours.

Add potatoes & celery, and cook for 30 minutes more.

Add paste.  Simmer over low heat for 15 minutes.

Origin: Georgian

2 eggplants, chopped coarsely

salt

3 tbsp oil

2 medium onions, chopped (1 cup)

1 lb potatoes, peeled & ½” cubed

2 carrots, grated (1 cup)

¼ fresh coriander, chopped

4 cloves garlic, chopped

¼ tsp pepper

1 lb tomatoes, cubed

optional: 2 sweet peppers, ½” cubed

Mix eggplant with salt.  Let sit for 30 minutes.  Rinse with cold water & press out water.

Heat oil.  Stir fry onions.  Add eggplant, potatoes, tomatoes, carrots.  Mix well.  Put over low heat for 20 minutes, covered.

Add spices.  Cook 10 more minutes, covered.

Origin: Greek

¼ cup oil

3 lbs onions, cubed & rinsed in cold water

1 cup canned tomato sauce

1 lb ripe tomatoes, cubed

3 large green peppers, seeded & cubed

salt to taste

½ cup raw rice

Heat oil.  Add onions & simmer for 15 minutes.  Stir.  Add tomato sauce, tomatoes, peppers & salt.  Mix well.  Cover & cook very slowly for 1 hour.

Add rice.  Stir well.  Continue to simmer over very low heat for 30 minutes.  If too much liquid, simmer 10 minutes more without cover.

½ cup safflower oil

½ tsp dry mustard

2 tsp honey

dash of paprika

2 lbs asparagus, steamed until crisp-tender

2 eggs, hard-cooked, minced

3 tbsp cider vinegar

½ tsp pepper

¼ tsp garlic powder

dash of hot pepper sauce

6 cherry tomatoes

1 lemon rind, coarsely grated

Make vinaigrette sauce by combining oil, vinegar, honey, mustard, pepper, garlic powder, paprika, and hot sauce.  Pour over asparagus, cover & refrigerate.  To serve, garnish each serving with a cherry tomato and 1 tbsp of the egg.  Top with lemon rind.  Serves 6.

3 large green or slightly ripe red tomatoes

salt

freshly ground black pepper

1 cup fine yellow cornmeal or all-purpose flour

½ cup vegetable oil

Slice tomatoes into ¼-inch thick pieces.  Sprinkle both sides with salt & pepper.  Dredge tomato slices in cornmeal until coated.  Let dry on wire racks for 5 – 10 minutes.

Heat oil in a large skillet over medium heat; skillet is ready when dropping in a bit of tomato results in a lively sizzle.  Carefully slip as many tomato slices into skillet as will fit without overlapping. **You may have to fry in batches**  Fry slices, turning once, about 5 minutes, until tender & golden brown on both sides.  Place on plates covered with paper towels to drain, & repeat with remaining slices.  Makes 6 to 8 servings.

Origin: Greek

 2 lbs zucchini (4)

3 eggs, beaten

½ lb farmers or pot cheese

½ tsp salt

¼ cup bread crumbs or matzah meal

2 tbsp butter

Grate zucchini coarsely.  Mix with eggs, cheese, salt & crumbs.  Pour into well buttered 8” X 8” X 2” pan.

Bake on middle rack in a 350˚ oven for 30 minutes or until brown.

Origin: Greek

2 lbs eggplants (4)

2 tsp salt

¼ cup oil

4 cloves garlic, chopped

½ cup tomato sauce

6 oz tomato paste

1½ cup water

2 eggs, beaten

½ lb grated mozzarella cheese

Cut each eggplant lengthwise into 3 equal slices.  Sprinkle with salt & let stand for 20 minutes.  Dry on paper towel. 

Heat oil in pan – stir fry garlic until golden (about 2 min).  Add tomato sauce, paste & water.  Mix well.  Simmer over low heat for about 15 minutes.

Heat oil in skillet.  Dip the eggplant slices into beaten eggs, fry over moderate heat for 2 min.

Assemble: layer eggplant; tomato sauce, cheese.  Continue for 3 layers, ending with cheese. Bake in a 350˚ oven for 30 minutes.