Main Dishes
Side Dishes

Main Dishes

Stuffed Poblanos

Preparation time:  30 minutes.
Cooking time:  50 minutes.
Resting time:  20 minutes total.
Total time:  about 1 hour, 40 minutes.

Calories per serving:  308

Materials needed:  Covered baking dish (or baking tray and some foil)

Chopped, seeded jalapeños2eachIf you want it less spicy, you can cut this in half.
garlic cloves, thinly sliced6each
serrano chile, chopped1eachIf you want to make it less spicy, you can leave this out.
sweet onion, medium, chopped1each
pattypan or other tender summer squash2cups4.8decilitres
avocado oil2Tablespoons3centilitres
yellow cherry tomatoes, halved1cup2.4decilitres
Black-eyed peas, drained and rinsed15.5oz.439grams
Salsa (optional)2Tablespoons3centilitres
quinoa, cooked2cups4.8decilitres
persimmon vinegar1Tablespoon1.5centilitrespersimmon vinegar can be hard to get; apple cider vinegar is OK
poblano peppers, large, seeded4each
pepper jack cheese, coarsely grated¼cup6centilitrescan substitute plain jack to reduce heat or plant-based cheese substitute to make this dish vegan
black pepper, fresh ground½teaspoon2.5millitres
yogurt or labnegarnish
dill, mincedgarnish
green onions, choppedgarnish

1.  Sauté squash, jalapeños, garlic, serrano, onion & spices in avocado oil. Sprinkle with salt. Add water to soften.
2.  Add tomatoes, peas and salsa and simmer for about 20 minutes, adding water as needed. Add quinoa to mix during last 5 minutes of simmering.
3.  Brush whole poblanos with avocado oil and broil for several minutes until blistered. Cool, cut and seed.
4.  Once stuffing mixture is cool enough to handle, mix in vinegar & cheese (if poblanos were hollowed with only stem end removed) and fill peppers. If you chose to halve the poblanos lengthwise, fill with cheese-less stuffing mix, then cover with the grated cheese.
5.  Place stuffed peppers in baking dish. Cover (e.g. with foil) and bake at 375°F (190°C) for 15 minutes.
6.  Remove cover and continue baking at 375°F (190°C) for another 15 minutes.
7.  Garnish with yogurt or labne, dill and green onions.
Serves 4 (1 pepper/ person, though I ate 2)

2020/July/19; created and contributed by CMH.

California Bouillabaisse

Preparation time:  40 minutes.
Cooking time:  50 minutes.
Resting time:  20 minutes total.
Total time:  about 1 hour, 50 minutes.

Calories per serving:  378 (including optional corn, but not aioli); 401 including corn and aioli.

Special materials needed:  Big cooking pot; mortar & pestle; untreated natural fiber string.

'Havasu' & 'Baron' hot peppers, sliced thinly or chopped3eachIf you want it less spicy, use more 'Baron' and fewer 'Havasu'. We used 1 'Baron' + 2 'Havasu' when we made it first.
garlic cloves, thinly sliced10each
fresh whitefish, calico bass or other fresh fish2.5lbs.1.14kilogramsThe type of fish may affect cooking time.
onions, large, including healthy greens, sliced3each
'Yukon Gold' or fingerling potatoes, cubed1.5lbs..68kilogramsBe sure to match the size of the potato cubes to the type of fish. They will cook the same amount of time, so firmer fish will let you use somewhat larger cubes, whereas you should cut smaller cubes with more tender fish
olive oil, garlic infused¼cups59millilitres
tomatoes, chopped4cups946grams
grapeseed oil¼cup59millilitres
orange zest1Tablespoon15millilitresshould be organic; we used 'Paige' mandarins for the zest
basil sprigs including leaves & flowers3-4each one about 4 inches long
rosemary2-3twigs, 4 inches long each
salt, coarse1teaspoon5.7gramsplus some extra bits listed below
black peppercorns, whole1Tablespoon15millilitres
corn, canned14.75oz.418gramsoptional

  1. Slice onions, sauté in grapeseed oil plus 1 tsp. coarse salt. Add water as needed to ensure onions wilt completely.
  2. Add sliced/chopped peppers. Sauté a few minutes more, then add garlic and cook until garlic is transluscent.
  3. Make bouquet garni by tying rosemary and basil together with untreated, natural-fiber yarn or string.
  4. Crush peppercorns with thyme and salt in mortar with pestle.
  5. Add tomatoes, potatoes, orange zest and bouquet garni
  6. Heat a pot of water to boiling, lower heat to a simmer.
  7. Cut fish into 1" x 2" chunks and lay in a single layer in a separate pan.  Sprinkle fish with pepper/salt/thyme mix.
  8. Lay fish pieces on top of veggies and drizzle fish with garlic olive oil.  Let rest 10 minutes with no heat.
  9. Pour enough of the almost-boiling water over fish to cover all ingredients.  Bring to a rolling boil and cook 15-20 minutes.
  10. Turn off heat and let stand 5-10 minutes, depending on the doneness of the fish.
  11. Serve with crusty French bread and dollop of aoli (optional).
Serves 10 or more.

2020/December/25; created and contributed by CMH.

Side Dishes

White Beans with Greek Basil and Cherry Tomatoes

Preparation time:  30 minutes.
Cooking time:  35 minutes.
Resting time:  5 minutes.
Total time:  about 1 hour, 10 minutes.

Calories per serving:  116

Materials needed:  Covered skillet

Diced, large, seeded jalapeño 1each
garlic cloves, thinly sliced6each
sweet onion, medium, chopped1each
Cannellini beans1cup2.4decilitres
avocado oil2Tablespoons3centilitres
yellow cherry tomatoes, whole½cup1.2decilitres
cumin, ground1teaspoon4.2grams
black pepper, ground½teaspoon1gram
sherry, dry2Tablespoons3centilitres
persimmon vinegar1Tablespoon1.5centilitrespersimmon vinegar can be hard to get; apple cider vinegar is OK
Greek basil¼cup0.6decilitresfresh is best
salt1teaspoon4.2gramssplit into two applications (see instructions below)

1.  Sauté jalapeño, garlic, & onion in oil. Sprinkle with salt. When oil becomes scarce, add approximately ½ cups water, lower heat to medium and simmer until onions soften.
2.  Add beans, 1 cup water, cumin, ¼-½ tsp. salt and black pepper and simmer for about 20-30 minutes, until beans are soft. Add more water if necessary to prevent scorching.
3.  Add tomatoes and simmer for 5 minutes more.
4.  Add sherry, vinegar and basil and stir. Taste and adjust salt, if necessary.
5.  Turn off heat. Serve with fresh-baked French bread or sticky rice.
Serves 4.

2020/September/25; created and contributed by CMH.

Woodled Tepary Beans

Preparation time:  15 minutes.
Cooking time:  45 minutes.
Resting time:  0 minutes (Just don't burn your mouth!).
Total time:  about 1 hour.

Calories per serving:  About 100

Materials needed:  Covered skillet

Sweet "lunchbox" peppers, sliced2-3each
garlic cloves, thinly sliced2each
sweet onion, medium, chopped1each
Brown tepary beans½cup1.2decilitres
avocado oil1Tablespoons3centilitres
yellow cherry tomatoes, halved½cup1.2decilitres
black pepper, ground½teaspoon1gram
white wine, dry½cups1.2decilitres
water1Tablespoon1.5centilitrespersimmon vinegar can be hard to get; apple cider vinegar is OK
salt½teaspoon2.4gramswill also need some coarse salt (see below)

1.  Sauté peppers, garlic, & onion in oil. Sprinkle with coarse salt. When oil becomes scarce, add wine, lower heat to medium and simmer until onions soften.
2.  Add beans, ½ tsp. salt and black pepper and simmer until beans are soft, adding more water if necessary to prevent scorching. (Check and stir every few minutes.)
3.  Add tomatoes and simmer for 5 minutes more.
4.  Taste and adjust salt, if necessary.  Beans will be chewy, but not dry or crunchy if cooked properly.
5.  Turn off heat. Garnish with sprigs of Greek basil or chopped green onions. Serve with fresh-baked French bread.  This is unbelievably delicious! The beans had been picked out of our garden the previous day, but most were fully dry and hard before being cooked.
Serves 4.

2020/October/04; created and contributed by CMH.

Winter Squash Fritters

Preparation time:  15 minutes.
Cooking time:  6-8 minutes per skillet full o'fritters.
Resting time:  0 minutes (Just don't burn your mouth!).
Total time:  about 30 minutes.

Calories per serving:  About 282

Materials needed:  Skillet

Winter squash flesh, baked, peeled and mashed2cups4.8dlsquash must be good quality, but need not be sweet; should be mature and dry, starchy fleshed
coriander, ground1tsp.0.5cl
sweet onion, chopped½cup1.2decilitres
cumin, ground1tsp.0.5cl
olive oil1Tablespoons1.5centilitres
ginger, ground½tsp.2.1gram
black pepper, ground½teaspoon2.1gram
masa harina¾cups1.8decilitres
Ultimate Burn hot sauce1tsp.0.5clThis was an outstanding hot sauce, but may be out of production. Therefore, I am posting the entire ingredients list from the label so that you may have a chance to get close to the wondrous qualities this sauce imparts
medium salsa½cup1.2dl

1.  Squash, coriander, cumin, salt, black pepper, ginger and masa harina should be mixed in one bowl
2.  Eggs, hot sauce, salsa and onion should be mixed together in a separate bowl
3.  Fold egg/salsa/onion mix into squash mix and let sit 5 minutes before cooking so the ingredients can get to know each other.
4.  Put olive oil and butter into skillet and spread evenly over medium heat.
5.  Use about 1/4 cup of the final mix for each fritter. Cook over medium to medium-low heat 3-4 minutes, mashing the mix flat, then flip and repeat on the other side. Outside should be light brown and egg component should be fully cooked.
6.  Serve with 1) black-eyed peas or black beans AND 2) your favorite cooked greens AND 3) fresh sweet cherry tomatoes and you have a fantastic and nutritious vegetarian meal.
Serves 4.

2020/November/12; created and contributed by CMH.


Orange Lebne Coffee Cake

Preparation time:  30 minutes.
Cooking time:  about an hour.
Resting time:  10-15 minutes.
Total time:  about 1 hour, 45 minutes.

Calories per serving:  444

Materials needed:  Angel food cake pan, mixing bowls, cutting board.

Butter8oz.227gramsequivalent to 2 sticks in USA; Guns do not substitute
Lebne1cup227gramsoriginal recipe called for sour cream
Whole wheat pastry flour2cups454grams
baking soda½teaspoon2.1grams
baking powder½teaspoon2.1grams
walnuts, finely chopped1cup226grams
cinnamon1teaspoon4.2gramsmix in 2 teaspoons of the sugar
orange extract1teaspoon4.2grams
orange juice, freshly squeezed1Tablespoon13gramsfresh is best
orange zest, grated from organic Paige mandarins or similar1teaspoon4.2gramswe used Paige mandarins because they were available at the time and had beautiful rind; creativity with the season is advised
cloves, freshly ground¼teaspoon1.2grams
cardamon, freshly ground¼teaspoon1.2grams

  1. Grease and flour an angel food cake pan.
  2. In one bowl, mix 2 tsp. (8.5 g) of the sugar with the cinnamon, cardamon, cloves and the chopped nuts.
  3. In a second bowl, mix flour, baking soda and baking powder.
  4. In a third and larger bowl, mix butter, sugar (except the 2 tsp. you mixed into the cinnamon) and eggs until fluffy.
  5.   Add vanilla and blend with lebne in the third bowl (with the butter, etc).
  6.   Add flour mix to this big bowl and mix.
  7. Spoon half the batter in to angel food cake pan.  Batter will be thick, but not as thick as Zack Plesac.
  8.   Sprinkle half the cinnamon-nut mixture over the batter in the angel food cake pan.
  9. Spoon in remaining batter and sprinkle the top with the other half of the cinnamon-nut mix.
  10. Place in cold oven.
  11. Bake at 325°F (163°C)
  12. Test for doneness by poking a toothpick into the top of the cake. If it pulls out cleanly, it's done.

Serves 12 (or 2 Americans).
2021/January/01; created and contributed by CMH.

Pink Peach Ice Cream
Préparation 2 hours Cooking 0’ Rest 0’
Calories per person 407 Catégorie
from :


Previously published :

Anton Callaway. 2004. Pomona. Fall. p.6.

Ingrédients Quantity Unit Calories Serves Qté Unité
Indian Blood Cling* peaches, pitted 2 cup 132 3 450 g
sugar 3 Tablespoon 144 36 g
lemon juice 1 Tablespoon 112 15 ml
cream 1 cup 821 237 ml
vanilla extract 1 teaspoon 12 5 ml
Blend ingredients until smooth.
Freeze in ice cube trays.
Re-blend after the cubes freeze and serve.
*We have also made this recipe with 'Honey Babe' peaches and the result was almost as good. I imagine that any decent peach could be used and it would turn out well. Of course, the color of the peach will determine the color of the ice cream; yellow-fleshed peaches make a golden, instead of pink ice cream.



Preparation time:  10 minutes.
Cooking time:  0 minutes.
Resting time:  0 minutes.
Total time:  about 10 minutes.

Calories per serving:  23

Materials needed:  Nuthin' special.

garlic cloves6each
mayonaisse2Tablespoons25.6gramsKensington or other very good mayo is advised
cayenne, ground1teaspoon4.3grams
lemon juice3Tablespoons45millilitres
  1. Crush garlic cloves into a small bowl.
  2. Add other ingredients and mix thoroughly with a fork.  Meant to accompany the California Bouillabaisse, but can be used with other dishes in states where that's still legal.

Serves 10

2020/December/25; created and contributed by CMH.

Ultimate Burn Hot Sauce ingredients

Apple cider vinegar, habañero peppers, filtered well water, mango puree, clear shoyu, garlic juice, salt, lime juice, wood-aged cayenne pepper mash, sweet potatoes, ginger puree, onion powder, natural flavors & spices, pure capsicum & xanthan gum.
This outstanding hot sauce was made for PEPPERS, but hasn't been listed in their catalog for a while. If some skilled and adventurous person can bring this sauce back to life, you will do the culinary and gustatory world a great service!