Welcome to Chuck's Kitchen - now addressed as Recipes Dot Nitecruzr Dot Net. Note the Food Category index, in the sidebar.

Sesame Mint Rice

Encouraged by my recent success with using mint as a spice, I decided to continue.

Jalapeno slices added, as a garnish. What can you do, to photo rice, after all?

  • 2 C rice
  • 4 1/2 C water (4 C for the rice, 1/2 C for the onion flakes)
  • 2 t bouillon
  • 1/2 t curry powder
  • 1/2 t ginger
  • 1 T mint
  • 1 T sesame seed
  • 2 cloves garlic, sliced
  • 1 T onion flakes

  1. Start with rice, in water.
  2. Bring water to boil, stir frequently.
  3. Add bouillon, spices, garlic, onion.
  4. Reduce to simmer, cover.
  5. Stir occasionally.
  6. When all of the water is absorbed by the rice, and the rice barely sticks to the spoon, stir once more, cover, and turn heat off.
  7. Let rice finish cooking, and cool.
  8. Serve topped with a bit of salsa (Herdez is my fave), sourdough bread, and lemonade.

Curry Potatoes

I love the smell of garlic in the evening - it smells like - - - dinner.

Eat first, take pictures after. And this is what was left.


  • 6 medium / 12 small potatoes, chopped
  • 3 cloves garlic, thinly sliced
  • 1 T sliced jalapenos
  • 1 T nopalitos
  • 1 can chopped tomatoes
  • 1 can red beans
  • 2 T bouillon powder / 2 cubes bouillon
  • 1/4 t cayenne pepper
  • 1/2 t coriander powder
  • 1/2 t cumin powder
  • 1 T curry powder
  • 1/2 t garam masala


  1. Chop potatoes, slice garlic.
  2. Heat up dutch oven, until water sizzles on bottom.
  3. Cover bottom with oil.
  4. Saute garlic 15 seconds or so, just long enough until the room fills with the aroma.
  5. Add potatoes, stir like crazy 1 - 2 minutes until potatoes brown just slightly.
  6. Add beans and tomatoes, mix. With the right amount of potatoes, the top layer should be 1/2 floating in juice.
  7. Add nopalitos and jalapenos, and a bit of juice from each jar.
  8. Add spices, and mix well.
  9. Bring to boil, reduce to slow simmer.
  10. Stir frequently.
  11. When potatoes just stick to the spoon, cover pan, turn off heat, let it finish and cool down to not burn your mouth.
  12. Serve with sourdough bread, or steamed tortillas - and dark Mexican beer.

Winter Stew

My least favourite season of the year - so maybe I will "celebrate" with a new recipe (OK, I am posting it 2 days late!).

In this case, I had run out of ginger - but mint and rosemary made an interesting substitute.
  • 2 T / 2 cubes bouillon
  • 3 cloves garlic, sliced thinly
  • 1 medium onion, diced
  • 1 jalapeno pepper, minced
  • 3 or 4 good sized carrots, chopped
  • 1 can corn
  • 1 can peas
  • 1 can tomatoes, diced
  • 1/2 pound tube steaks
  • 1/4 t black pepper
  • 1/4 t cayenne pepper
  • 1 T chili powder
  • 1/2 t cumin
  • 1 T dried mint, crumbled
  • 1/2 t rosemary, crumbled
  • 4 C water
  • 2 C white rice

  1. Dice, chop, mince, slice fresh vegetables, set aside.
  2. Slice tube steaks, into 1/4" medallions.
  3. Heat up large dutch oven, add 1 T or so cooking oil, saute garlic 30 seconds or so (I Love the aroma of garlic, frying).
  4. Add onions, jalapeno pepper, saute until onion is transparent.
  5. Add bouillon, carrots, corn, peas, tomatoes, spices, tube steak medallions, water, mix well. Cook until largest chunks of carrots are chewy.
  6. Add rice, mix well. Cook until rice is soft. Stir rice frequently, add water if necessary.

Serve with warm (steamed) tortillas, and dark Mexican beer - Negra Modelo would be my fave here.

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.

»http://www.youtube.com/v/sAldVsayIm8

Another version of the recipe:

»http://www.youtube.com/v/VCcgLJ-gHfE

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.