Kaddo Bourani

A wonderful Afghani meal, Kaddo Bourani fed my soul (and my soul sisters) last night. A good friend made it for me earlier this week with ground turkey which was something different. I made it with ground chuck which is what the recipe calls for, but both ways were awesome. Note that the pie pumpkins are VERY hard to cut so I did choose to use the butternut squash (the last from our garden) which was perfectly permissable. I love the Israeli spices, especially in the fall.

I even took it a step further this morning and made some delicious toast upon which I put two fried eggs and a bit of the meat sauce and yogurt mint sauce. Suffice it to say it was wonderful! I can imagine the meat sauce could be a great addtition to many different types of dishes.

Happy fall! Bon appetit!!!!!!!!!!

https://www.epicurious.com/recipes/member/views/kaddo-bourani-50023120

Mexican Chicken Tortilla Soup

I've made a zillion Mexican soups over the years, and never tire of them. This one is pretty on par with the black beans, corn, cilantro, chips, etc. I like the spices in this one. The family loves the spiciness. Spiced very Mexican...Very filling. Always a big hit, especially on a cold, wet rainy day. Bon appetit!

https://www.isabeleats.com/mexican-chicken-tortilla-soup/

Whiskey Brined Pork Chops with Tomato Plum Relish served atop Sweet Corn and Chive Polenta

With a hurricane upon us I must use up whatever I can in the frig in the event we lose power. The garden has produced some late summer things and I hate to waste food. Here goes...a recipe I found in the local newspaper. One thing I LOVE to do when cooking is to "layer" food... a good base layer, a protein, topped off with a beautiful flavorful medley. This recipe captured all my culinary requirements. Sweet corn polenta with fresh corn, whiskey (alcohol marinades always a good thing) brined pork chops and tomato plum relish with fresh garden tomatoes, the last of the season. YUM! Paired with a bottle of delicious CA wine, I am a happy camper. So we've been cooking for three hours...therein is the joy. My opinion...I would substitute grits for polenta (I'm not a huge polenta fan), warm up the relish versus serving it cold...Other than that, I think it is delicious and beautuiful. Bon appetit!!!!!!!

https://www.pressreader.com/usa/the-herald-sun/20180822/281801399813891

https://siouxcityjournal.com/lifestyles/food-and-cooking/celebrate-summer-with-fresh-corn-polenta-and-pork-chops-and/article_c5ace742-4411-5cde-a654-e2ac3eebf156.html