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Thanksgiving 2014

My neighbours and I are all tired of Thanksgiving Turkey. We sort of got the idea (blame it on the Jack) of having what you come up with.

The rules are simple.
  1. Half must be "leftovers", or "whatever is in the cabinet / refrigerator".
  2. No going to the store.
  3. No burning each other out.
  4. 3/4 of the audience (people who did not cook it) have to be able to eat it.
So, we'll see what we get. We all love spicy stuff.
  • 3 clove garlic
  • 1 medium onion
  • 1/2 pound tube steak, sliced 1/4" thick medallions
  • 1 can beans (2 would have been better)
  • 1 can tomatoes
  • 1 C leftover canned corn, in juice
  • 2 T sliced jalapenos
  • 1/4 C nopalitos
  • 2 T bouillon powder (or 2 cubes)
  • 1/4 t cayenne pepper
  • 1/2 t cumin
  • 1/2 t curry powder
  • 1 T ginger
  • 1/2 t mustard
  • 1 T sesame seeds
  • 1/4 t tumeric
  • 2 C rice
  • 3 C water (4 C total, for 2 C rice)
And cook.
  1. Saute the garlic and onion (I love the smell of sauteing garlic).
  2. Add everything else but rice and water, bring to boil, reduce to simmer, cook 1/2 hour or so.
  3. Add rice, and water, being to boil, reduce to simmer, cook until rice is tender.
  4. Drink more Jack.
  5. 3 of us added just a tiny bit of Tabasco - and we all ate it.
  6. See what else we got - but my neighbours don't publish recipe blogs. 8-(

Ginger Sesame Green Beans

Quick, easy to make, came right out of the cupboard when I couldn't find anything else.
  • 1 can cooked green beans
  • 1/2 t chicken bouillon
  • 1 p cayenne pepper
  • 1/2 t dried, chopped garlic
  • 1 t ginger
  • 1 t dried, chopped onion
  • 1 t sesame seed
  • 1 s soy sauce
  • 1 d sugar
  • 1 p tumeric
  • 1 d vinegar
  • 2 C dried pasta, cooked, drained, and cooled
  1. Combine everything but the beans in a bowl.
  2. Drain the beans into the bowl, and mix the bean juice and everything else, well.
  3. Add the beans to the bowl, mix again.
  4. Cover mixture, put in refrigerator to marinate.
  5. Allow an hour or two for the liquid to soak into the veggies (dried, chopped garlic and onion has to reconstitute).
  6. When ready, toss the marinade with pasta.
  7. Add green beans, toss again.
  8. Serve.
  9. Substitute cooked rice for pasta, if you wish.
  10. In cold weather, the beans could be warmed in a wok.

Chuck's Potatoes Au Gratin

This is yet another example of making what you want, with what you have in the kitchen.
  • Butter, 1 T (opt).
  • Celery, 1 stalk.
  • Cornflakes or similar cereal, crumbled / crushed, 1 C (opt).
  • Onion, 1 medium.
  • Potatoes, 5 - 6 medium, sliced and quartered.
  • Soup, anything creamy (I used tomato), 1 can.
  • Milk, 1/4 C or so.
  • Cheese, 1 C (I used Parmesan grated).
  • Cumin, 1/4 t.
  • Ginger, 1/2 t (OK, I like ginger).
  • Pepper, 1/4 t (I add pepper to everything).
  • Salt, 1/4 t (If you wish).
  • Tumeric, 1/4 t (It's good for you).
  1. Slice the potatoes, 1/4" thick - then quarter the slices.
  2. Dice the onion, and the celery.
  3. Mix celery, onion, and potatoes in a large casserole dish, and microwave until the potatoes are chewy (15 - 30 minutes).
  4. Grate or mince the cheese, if necessary.
  5. Mix the cheese, milk, soup, and spices - pour the mixture over the vegetables, and mix well.
  6. (Opt) Melt butter / margarine, mix with cornflakes, pour over the soup / vegetable mixture.
  7. Bake in oven or microwave, until potatoes are soft, and cheese is nicely melted (another 15 - 30 minutes).

Dumlyama / Dymlyama

All of the other recipes (see below) say beef or lamb for the meat - and basil / dill is the green herbs.


Another version of the recipe:


As the old saying goes,
Google is your friend.
And using Google for Dumlyama, and again for Dymlyama, I found one recipe, in English (accompanied by a lot of recipes, predictably, in Russian).
Mutton - two kg potatoes - two kg, carrots - one kg, Bulgarian pepper - one kg, cabbage - forks (1 kg), onion - one kg tomatoes - one kg, garlic - 10 cloves, a bunch of dill, a bunch of basil vegetable oil - 0, five l, salt, pepper, bitter - 1struchok. First, prepare all the food. The meat cut into chunks, see my 3x3, clean all vegetables. Potatoes are leaving a whole, a major cut in half, carrots, peppers in half, tomatoes, onion rings, cabbage in large pieces (10 pieces of forks). Tying thread bunches of greens. Take the cauldron at the bottom of the pour vegetable oil, laid a layer of meat, salt, onion layer on it, a little tomato, a layer of potatoes and carrots on it, the top layer of tomatoes and peppers, salt. All pours garlic, put a pod of red hot pepper, keeping stalk. Laid a layer of cabbage, add some salt again, cabbage, cover with tied bundles of herbs, then put the whole cabbage leaves, cover with all the big dish, cover with lid and set on fire. Cook for one hour.
Starting with the first ingredient (translated)
4 pounds of mutton
It is obvious that this recipe is designed to feed a large family. I'll not be attempting this in my own kitchen - so I'll plan to post an actual recipe, in 2 - 3 months, at the soonest.

And briefly glancing at the Russian recipes, in the Google searches, and translated, I can tell that there are many variations - with different meats, herbs, spices, and vegetables.

Corn / Mushrooms / Peas

Lots of the veggies, that I like.
  • 1/4 t black pepper
  • 1 t bouillon (1 cube)
  • 1/8 t cayenne pepper
  • 1/4 t cumin
  • 1 t ginger
  • 1/4 t paprika
  • 1/8 t tumeric
  • 2 cl garlic
  • 1/2 medium onion
  • 1/2 jalapeno pepper
  • 1/2 pimiento pepper
  • 1 can corn
  • 1 can mushrooms
  • 1 can peas
  • 1 can tomatoes
  • 1 T vegetable oil
  1. Dice onion and pimiento, and mince garlic and jalapeno.
  2. Saute garlic, in oil, until golden brown.
  3. Add onion, saute until transparent.
  4. Add other vegetables.
  5. Bring to boil, reduce to simmer, cook 10 - 15 minutes.

Garlic Ginger Carrots

Simple to make, using just what I had on hand.
  • 4 carrots, peeled and sliced
  • 1 medium onion, chopped
  • 2 large garlic cloves, minced or thinly sliced
  • 4 C water
  • 2 t bouillon / 2 bouillon cubes
  • 1/8 t cayenne pepper
  • 1/4 t coriander powder
  • 1/2 t cumin
  • 1/4 t garam masala
  • 1/2 t ginger
  • 1/4 t black pepper
  • 1/4 t tumeric
  1. Saute garlic and onion, briefly - just long enough for garlic odor to arise.
  2. Add water, and other ingredients.
  3. Bring to boil, mix well.
  4. Reduce to simmer, cook until carrots are soft enough.
  5. Serve over boiled rice.

Banana Curry Rice

A quick and easy way to use up a left over banana, and improve on plain white rice.
  • 1 C white rice.
  • 2 1/2 C water.
  • 1 T chicken bouillon / 2 bouillon cubes.
  • 1/2 t curry powder.
  • 1/4 t garam masala.
  • 1/4 t ground coriander seed.
  • 1/8 t cayenne pepper.
  • 1/8 t tumeric.
  • 1/4 medium onion, diced.
  • 2 cloves garlic, smashed and minced.
  • 1 banana, sliced horizontally, 1/4" thick slices.
  1. Combine rice and water, bring to boil.
  2. Stir constantly, adding bouillon, spices and vegetables.
  3. When rice starts to thicken, turn heat down to slow simmer, stir frequently.
  4. Add banana.
  5. When rice starts to get sticky, stir then cover.
  6. Remove from heat, let rice absorb the remainder of the water, until soft.
  7. Serve with pasta sauce / salsa / chili sauce to taste.