African Curried Coconut Soup with Chickpeas

  • 1 ½ cups raw chickpeas, black-eyed peas or a mix, soaked overnight
  • 1 cup millet, quinoa, or brown rice
  • 2 Tbsp olive oil
  • 1 medium onion, chopped
  • 1 medium red bell pepper, chopped
  • 1 jalapeno chili, seeded and finely chopped
  • 2 large cloves garlic, finely chopped
  • 3 cups vegetable broth
  • 2 tomatoes, chopped
  • 1 Tbsp curry powder
  • ½ tsp salt
  • freshly ground black pepper, to taste
  • 1 lb mixed greens—kale, collards, mustard greens, Swiss chard
  • 1 (14 oz) can light coconut milk

Drain the beans that you’ve soaked overnight.  Put in a pot and cover with water until the water is about an inch higher than the beans. Add about 1 Tbsp salt to the water. Bring to a boil. Cover and simmer for 20-30 minutes or until beans are tender. Drain and set aside.

Put the millet in a pan and cover with 3 cups water. Cover, bring to a boil, and then simmer for 20-25 minutes or until water has evaporated. Set aside.

In the meantime, heat the oil in a medium stockpot over medium heat. Add the onion, bell pepper, and chili and cook, stirring, until softened, about 5 minutes. Add the garlic and cook, stirring constantly, 1 minute.

Add the broth, chickpeas, tomatoes, curry powder, salt and black pepper. Bring to a boil over high heat. Reduce the heat and simmer gently, uncovered, stirring occasionally, about 10 minutes. Add the greens and stir until wilted.

Add the coconut milk and millet and cook, stirring occasionally, until heated through, about 4 minutes. Add salt, pepper, and curry powder to taste. Serve warm.


Recipe type: 

Anderson’s Split Pea Soup

  • 8 cups water
  • 2 cups green split peas
  • 1 rib celery coarsely chopped
  • 1 large carrot chopped
  • ¼ tsp thyme
  • 1 dash red pepper
  • 1 bay leaf
  • salt
  • pepper

Combine water, peas, celery, carrot, onion, thyme, red pepper and bay leaf in large kettle. Season to taste with salt and pepper. Boil vigorously 20 minutes, then reduce heat, cover, and simmer until split peas are tender. Press soup through fine sieve and reheat just to boiling point.


Recipe type: 

Apricot Chicken

  • 1 3½ pound chicken, cut into eighths
  • paprika
  • ½ cup apricot jam (can substitute another variety)
  • ½ cup mayonnaise
  • ½ tsp pepper
  • 1 tsp garlic pepper

Place chicken in a container. Sprinkle paprika on chicken.

In a small bowl, mix together the jam, mayonnaise, pepper and garlic powder. Pour sauce over chicken.

Cover container and refrigerate for a few hours or overnight.

Preheat oven to 350° F.

Bake chicken, covered, at 350° F for 45 minutes. Uncover and bake for another 30-45 minutes, or until the chicken is lightly browned and cooked through.


Recipe type: 

Apricot Chicken with Scallions

Serves 4

  • 4 skinless boneless chicken breast halves
  • 4 chopped green onions
  • 16 ounces apricot halves in light syrup
  • 2 tsp soy sauce
  • ½ Tbsp 5-spice powder
  • 4 drops sesame oil
  • 3 Tbsp sherry
  • 2 Tbsp oil

Pound each chicken piece between sheets of plastic wrap until roughly ½ inches thick. Trim scallions, eliminating most of the green part. Chop into ½ inch segments. Drain the apricots, reserving the liquid. Combine reserved liquid with the soy sauce, 5-spice powder, sesame oil, and sherry.

Place a large nonstick frying pan over medium-high heat, add oil and heat until oil is sizzling. Add scallions and sauté until just browned. Using a slotted spoon, remove them to a bowl. Add a little more oil if needed. When it resumes sizzling, add the chicken breasts and brown each side. Drain any excess fat and reduce heat to medium-low.

Return the scallion pieces to the pan along with the apricots, then drizzle in the syrup-sherry mixture. Cover and simmer 3 to 5 minutes, turning chicken to coat with liquid. Avoid overcooking. The chicken should be opaque, with no signs of pinkness near center.

Serve with steamed rice. Sprinkle with toasted sesame seeds and chopped cilantro, if desired.

Per serving: 284 calories, 8g fat, 28g protein, 21g carbohydrate, 2g fiber, 260mg sodium.


Recipe type: 

Beef Barbecue

Serves 10

  • 2 pounds stew meat, cubed
  • 15 ounces tomatoes, chopped
  • 1 onion, chopped
  • 2 cups water
  • 1 dash chili powder
  • ½ tsp salt, to taste
  • ½ tsp black pepper
  • ½ cup ketchup
  • ¼ cup cider vinegar
  • 2 ⅔ tablespoons Worcestershire sauce
  • 2 garlic cloves, minced
  • 3 drops hot pepper sauce
  • 1 tsp smoke flavoring

Do not attempt this recipe in a crock pot, since no evaporation takes place there.

Combine all ingredients in a very large heavy pot. Simmer uncovered over low heat until beef falls to shreds, stirring occasionally. This will take 5 to 6 hours; watch carefully the last hour to make sure that it is not sticking. Mixture should be very thick. The mixture fills a large pot before cooking but becomes a small amount by the time it is cooked.

Per serving: 184 calories, 8g fat, 20g protein, 7g carbohydrate, 1g fiber, 350mg sodium.


Recipe type: 

Beef Brisket

Serves 6

  • Brisket
  • 1 can cranberry sauce
  • 1 pkg dry onion soup mix
  • 1½ cups barbecue sauce
  • 1 onion, diced

Place brisket in slow cooker, mix other ingredients together and pour over. Cook on low for at least six hours.


Recipe type: 

Beef Stew

Serves 8

  • 4 pounds stew meat
  • 3 cups onion soup
  • 1 cup burgundy
  • 3 Tbsp tomato sauce
  • 4 allspice berries
  • 2 bay leaves
  • 1 tsp thyme
  • 3 large garlic cloves
  • ¼ tsp pepper
  • salt

Simmer until done!


Recipe type: 

Brandy Mustard

  • ¾ cup yellow mustard seeds
  • ¼ cup brown mustard seeds
  • 6 Tbsp brandy
  • 1 1/3 cup cider vinegar
  • 2/3 cup water
  • ½ cup light brown sugar
  • 1 Tbsp Kosher salt

Stir mustard, brandy, vinegar and water together in non-reactive container. Cover and let sit at room temperature for 2 to 3 days. Seeds will swell and soften. Place in food processor, add remaining ingredients, and process until desired consistency (often takes at least 3 minutes of processing). For smoother texture, use blender instead. Refrigerate.

Mustard will be sharp at first but mellows with age.

This mustard is very Dijon-like.

Makes about 3½ cups.


Recipe type: 


  • 2 teaspoons salt
  • Freshly ground pepper to taste
  • 1 5-pound brisket of beef, shoulder roast of beef, chuck roast, or end of steak
  • 1 garlic clove, peeled
  • 2 tablespoons vegetable oil
  • 3 onions, peeled and diced
  • 1 10-ounce can tomatoes
  • 2 cups red wine
  • 2 stalks celery with the leaves, chopped
  • 1 bay leaf
  • 1 sprig fresh thyme
  • 1 sprig fresh rosemary
  • ¼ cup chopped parsley
  • 6 to 8 carrots, peeled and sliced on the diagonal

Sprinkle the salt and pepper over the brisket and rub with the garlic. Sear the brisket in the oil and then place, fat side up, on top of the onions in a large casserole. Cover with the tomatoes, red wine, celery, bay leaf, thyme, and rosemary.

Cover and bake in a preheated 325° F oven for about 3 hours, basting often with pan juices.

Add the parsley and carrots and bake, uncovered, for 30 minutes more or until the carrots are cooked. To test for doneness, stick a fork in the flat (thinner or leaner end of the brisket). When there is a light pull on the fork as it is removed from the meat, it is “fork tender.”

This dish is best prepared in advance and refrigerated so that the fat can be easily skimmed from the surface of the gravy. Trim off all the visible fat from the cold brisket. Then place the brisket, on what was the fat side down, on a cutting board. Look for the grain — that is, the muscle lines of the brisket — and with a sharp knife, cut across the grain.

When ready to serve, reheat the gravy.

Put the sliced brisket in a roasting pan. Pour the hot gravy on the meat, cover, and reheat in a preheated 350° F oven for 45 minutes. Some people like to strain the gravy, but I prefer to keep the onions because they are so delicious.


Recipe type: 

Brisket in Wine Sauce


  • 1 (2 ½ -pound) beef brisket, thick-cut
  • 1 Tbsp paprika
  • ½ tsp basil
  • 1 tsp salt
  • 1 tsp pepper
  • 3 medium onions, sliced
  • 2 cloves garlic, peeled, halved
  • 1 ½ cups ketchup
  • 1 ½ cups dry red wine
  • 1 ½ cups water

Preheat oven to 325° F. Rinse brisket. Place in roasting pan. Rub paprika, basil, salt and pepper into meat. Scatter onions and garlic over meat. In a medium bowl, mix ketchup, wine and water. Pour over brisket. Cover pan tightly with aluminum foil, tenting so that the foil does not touch the meat. Bake at 325° F for 3 hours, or until a digital instant-read thermometer inserted into the center of the brisket reads 190° for well done.


Recipe type: 


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