I don’t think my mother knew what a Vegan was and I’m sure making Vegan cookies never crossed her mind, although she was very health conscious in her cooking in her later years. But, times change and I have a number of friends who became Vegan this year, some of whom I have gifted at Christmas with nut roll and Kifli. I always like a challenge, so I decided to see if I could make both of these traditional Hungarian recipes in Vegan form. I made a batch of the cookies in Vegan form and my wife said they were better than what I made last year. So I made two batches of Vegan Kifli and two batches of Vegan nut roll. I had my oldest son taste both without telling him about the change and he though I really outdid myself this year. So, I was happy that the recipe worked and worked well.
I won’t publish the whole Vegan Kifli recipe here, just the Vegan substitutions and a few other notes. Refer to the original recipe for the technique, because it is the same for Vegan as the normal recipe.
Use margarine or vegan butter in place of the butter, same amount.
Use almond milk in place of the milk.
To replace the two eggs, mix two tablespoons of ground Chia and Flax seeds (I used Raw Organics “Real Cold Milled Organic Golden Flax Seed & Organic Chia Seed”) with 6 Tablespoons of hot water and let it sit for about five minutes until thickened.
The sour cream was a little more complicated. Start with a cup of raw cashews (Trader Joes has these at a good price) and cover with boiling water. Let soak for at least 30 minutes and then drain. Put them in a food processor with 1 Tablespoon of cider vinegar and 1 1/2 teaspoons of lemon juice and 1/8 teaspoon of salt. Blend to form a thick paste and then add water, 1 Tablespoon at a time and blend until the desired consistency is reached. You’ll need to add 3 to six Tablespoons.
Everything else is the pretty much the same. Remember to keep the dough on the soft side. If it is too dry, it will be hard to roll. The only difference is that these cookies do not brown like the non-vegan recipe. So bake them for 20 minutes and adjust the baking time for your later batches if necessary. When I was baking multiple trays of cookies, I set the oven to convection cooking.
This is an easy recipe, I came up with it after having something similar at the Tapas Restaurant, La Tasca. It is best if you make it a day ahead so the flavors get to blend. This is one of the things I always make for Christmas Eve. And I usually make enough that we have it as a side dish for Christmas brunch.
This award winning recipe (My oldest son, Jared, won first prize in an appetizer contest with it) comes from my Aunt Ellie, my mother’s younger sister. Aunt Ellie loved to entertain and we always looked forward to these cheddar slices around holiday time. Where she got this recipe, I’ll never know, but since it involves bacon and bread, it may have it’s roots in a traditional Hungarian recipe. This has been a traditional Christmas Eve treat for our family and we usually make enough to last all the way through the holiday season and into the winter, as it freezes very well.
Years ago I was looking for a fresh alternative to the gooey, canned cranberry sauce that was traditional at Thanksgiving. I came up with this simple recipe and we have been serving it on Thanksgiving ever since. It is a quick, no-cook recipe.
Smoked salmon is a staple of our diet and is the primary food that I make in my smoker. This is a quick recipe for a delicious spread that can be used on crackers or thinly sliced french bread or probably even as a vegetable dip. I used smoked chunk salmon in this recipe as opposed to the thinly sliced Lox that you would put on a bagel, but that would probably work, too. I just haven’t tried it.
Natalie found this recipe many years ago in a magazine or newspaper and has been making it ever since. It’s been modified a little from the original, but we always try to make recipes our own. This is a nice summery vegetarian meal that goes extremely well with a glass of crisp white wine.
I’ve been making this clam chowder for a long time. I came up with the recipe to mimic what you might get at a clambake, and to avoid the excess calories of New England Clam Chowder. This is a large recipe, because I usually make it for a crowd or we eat it for a few days. This recipe should scale down well. Serve it with crusty sourdough or rye bread.
This is a great way to use up leftover ham. But these are so good, we’ve been known to go out and get a small canned ham just to make these. They freeze well and are nice for parties. You can make them ahead and pop them in the oven just before you are ready to serve.
Shrimp has been getting a lot of bad press lately, mostly because of the questionable conditions under which it is farmed. When I saw that my favorite grocery store, Heinan’s, carries sustainable, wild caught Oregon baby shrimp, I came up with this recipe for a quick appetizer spread.
This summer I grew tomatillos and made a great Salsa Verde. At the same time I made some traditional Red Salsa from the Roma tomatoes in the garden. This is a cooked salsa and closely approximates the salsa we are served at our favorite Mexican restaurant. The trick is to peel the Roma tomatoes. I’ve used canned tomatoes and it’s almost as good. In fact you are probably better off with good canned Roma tomatoes than the typical anemic Roma tomatoes that you find in the grocery stores off season.
1 ½ lbs. (Approx. 8 large) Ripe Roma tomatoes or canned whole peeled Roma tomatoes.
1/2 large white onion or more to taste, chopped coarsely
4 large cloves garlic
2 jalapeno peppers or more to taste, chopped coarsely
¼ cup chopped cilantro
2 tablespoon fresh oregano
3/4 teaspoons salt, or to taste
If you are using fresh tomatoes, wash tomatoes and slice off the stem end. Cut an “X” through the peel on the other end. Put the tomatoes into rapidly boiling water. Leave them in a couple of minutes until the skin starts to split and remove them with a slotted spoon.
Let them cool a bit and then pull off the skin.
Place peeled tomatoes or canned tomatoes, garlic, and oregano into a food processor. Process until pureed.
Place the mixture in a heavy pan over high heat.
Finely chop 1/2 onion and 2 jalapenos in the food processor and add to the pan.
Bring to boil, then reduce heat to medium-low, and simmer until the mixture starts to thicken, about 15 - 20 minutes.
Remove from heat. Cool and then add cilantro and salt to taste. Add additional chopped jalapeno and onion to taste.
I found some tomatillo plants at the garden center this spring and planted them in the garden, specifically because I had never used tomatillos in cooking and I knew that this would force me to do it. The plants produced prolifically and i perused the web a bit and combined and modified a couple of recipes and came up with what everyone thought was a pretty good Salsa Verde (Green Sauce). We used it as a dip with chips, but it could be served over chicken or other Mexican recipes.
Last Christmas, Natalie gifted our oldest son, Jared and me with a cooking class at The Chopping Block which is a wonderful cooking school and gourmet shop at Lincoln Square in Chicago. (See the link at the left) This was my second class there, and the first for Jared — hopefully there will be many more.
One of the recipes that we prepared was this soup, and it is to die for. It uses fall and winter vegetables, is very healthy, and is hearty enough to be a complete meal. The combination of spices creates a rich, unique and complex flavor palette. Jared and I couldn’t wait to try this at home, which we both did the week after the class. It is certainly going to be a fall and winter favorite. Many thanks to The Chopping Block for this wonderful recipe.
Year’s ago we were driving through Tennessee on our way to a video shoot in Chattanooga and stopped to eat at a roadside restaurant. In the gift shop I found a book, Jack Daniel’s Old Time Barbecue Cookbook. This is a wonderful book that tells the history of barbecuing, the techniques and culture of barbecue and has many recipes that came from Jack Daniels employees and other traditional barbecue sources. This recipe is adapted from some of the sauce recipes in that book.
I’ve had a smoker for a long time and I like the taste of smoky ribs. In the tradition of the barbecue greats, I smoke the ribs without the sauce and you add your own sauce before you indulge. That way the great taste of the meat comes through and you are not eating sugary candied pork that is so often passed off as barbecued ribs.
For the past few years we have attended a Food & Cooking Expo that usually happens in November. There are booths set up where you can sample the wares of different food vendors, exhibits of kitchen utensils and cookware, and best of all, the cooking demonstrations. At the demonstrations a chef prepares a dish before the audience, and while he is making the recipe on stage, the staff in the back room is making a lot more and everyone in the audience gets to sample the finished product.
This salad comes from one of these expos. The flavors blew me away and I call it “The World’s Best Salad. Now, it’s a bit more work than a simple salad, but it’s worth the effort for holidays or a special occasion.
Oven Dried tomatoes. (See the recipe on this site.) 3 or 4 halves per serving
1 Large Eggplant
4 Slices Fresh Italian Bread
Mozzarella Balls – Ciliegine (Cherry Size) 3 or 4 per serving
Garlic or garlic powder
Garlic Olive Oil
Sage & Wild Mushroom Olive Oil
Black pepper, white pepper, salt.
Prepare the Oven Dried Tomatoes according to the recipe on this site. I usually make these fresh from the garden in the summer and freeze them for special occasions and the holidays.
Dry the Mozzarella balls and marinate them with a bit of garlic infused olive oil and some black pepper. Peel and cube the eggplant. Mix with oil and spices the same way and then broil under a broiler until browned.
Chop the bread slices into ½ inch cubes. Toast in a frying pan over medium to high heat with about 2 Tbsp of olive oil. Stir often. Season with garlic powder and white pepper. Cook until lightly browned.
Wash and dry greens. It is important that they are dry so that the oil sticks to them. Toss with some sage and wild mushroom olive oil, sprinkle with a bit of Balsamic vinegar and toss together. I have a sprayer for the balsamic vinegar which makes it easy to evenly coat the salad greens without overdoing it. The secret of this recipe is to not use a lot of vinegar.
Arrange greens on individual salad plates. Top with 3 or 4 tomato halves, eggplant, 3 or 4 marinated mozzarella balls and croutons.
I am always looking for ways to use up the summer bounty of produce and here’s another one. Benedictine is a Kentucky staple, but little known outside of the state. Now, this culinary creation has nothing to do with the good monks who make wine and bread in the basements of their monasteries, but was invented by Jenny Benedict (thus the name) around the turn of the 20th century. Jenny started a tearoom on downtown Louisville’s South Fourth Street in 1911. Her recipe was cream cheese, cucumber juice, onion juice and salt and pepper and a pinch of cayenne, and a couple of drops of green dye. It became and still is an institution in Louisville, where, I am told, they spread it on everything.
Lilly’s restaurant in Louisville serves an updated version of the recipe which features the crunch of cumbers and onions, rather than just the juice. Here is my version of the recipe with a couple modifications to bring out the flavor of the cucumbers, a feature of my summer garden.
For Jared and Izabella’s wedding shower, Natalie’s sister, Valarie, made a wonderful chicken salad that came from her daughter Hilary’s recipe. There were many requests at the shower for the recipe, so here it is. This is an easy-to-make healthy recipe that can easily be scaled up for a crowd.
Valarie says that the salad is also delicious when served in taco shells.
I was looking for something unique to go along with hummus rather than the usual pita bread, so I modified my pizza dough recipe a bit and came up with this flatbread recipe. It’s easy to make other than it takes a bunch of cookie sheets, but it is worth the trouble.
I topped my pieces with fresh rosemary, others with toasted sesame seeds, and some with fresh black pepper. You can be innovative here. This recipe contains a significant amount of whole grains without being overly heavy.
Fresh flat bread goes well with hummus and tapenades or you can add various toppings for a full light meal or appetizer.
I created this recipe for New Year’s Day brunch since the Kale in the garden was still in good shape despite snow and evening temperatures in the mid teens. The oven dried tomatoes were frozen in mid September and were as good as freshly made ones. The recipe for those is at https://karneyfamilyrecipes.com/2013/01/06/oven-dried-tomatoes/
This is the traditional recipe for Thanksgiving turkey stuffing that Natalie has made since we’ve been cooking our own Turkey. Everyone raves about it, and for us it’s the definitive stuffing. It’s the recipe that she got from her mother. I might add, that as long as she’s been making it, (25 years+), I’ve been cooking the Thanksgiving bird outside on the Weber.
Calabacita is Spanish for squash, but in New Mexico it can mean a dish made from squash. This is a recipe from New Mexico that came via Char Welch, whose sister lives in Santa Fe. Of course I modified it a bit, I always do.
The reason I got the recipe is because we have a wonderful new grocery store in town, Heinens, out of Cleveland, Ohio. A couple of weeks ago they were roasting Hatch chili peppers in their parking lot. I didn’t know a Hatch pepper from a hole in the ground, but I bought a couple of pounds of them, anyway. They were roasted, but the skin needed to be scraped off and the seeds removed, which I did. I used some in a couple of recipes and froze the rest.
Char bought a bunch, since she knew what they were, a staple of southwestern cookery, and a product of the town of Hatch, New Mexico. That’s why she gave me the recipe.
I will usually try recipes a few times before I put them on the website, but this one is a winner so here it is. I didn’t use Hatch peppers in the recipe, but my home-grown Hungarian banana peppers.
This is the only salad dressing that I ever knew when I was growing up. It’s especially good on cucumber salad, but I never ate cucumbers back then. As my mother said, “I didn’t know what I was missing.” It’s a simple recipe and I give you both the original version and my spiced up version.
This is a wonderful summer recipe when you want to grill something healthy. It is pictured here accompanied by Horseradish and Rosemary Mashed Potatoes, and Red Cabbage Coleslaw. The Quick Aioli recipe used on the tuna would definitely work on salmon and could dress up some appetizers. This was my first attempt at grilling tuna and it turned out superb. This recipe is definitely going to move to the top of the rotation!
Grilled Tuna with Aioli, Capers and Grilled Tomatoes
When I was growing up, despite being immersed in Hungarian cookery, no one in the family ever made Hungarian Goulash. I guess it wasn’t part of the Northern Hungarian cuisine.
When Jared and Izabella went to Hungary a couple of years ago, Jared had Gulyas cooked over an open fire at the farm of Izabella’s uncle. The next Christmas, Jared asked for a Bogracs (cooking pot) and a tripod, which he received. We finally tried it out with Jared and Izabella making us Gulyas Leves just as Izabella’s family made it in Romania. The recipe is a bit loose so adjust the quantities according to your taste. You don’t have to cook it over a fire (but that’s the fun part), a pot on the stove will work , but you’ll lose the smokey flavor that comes from the fire. Enjoy!
4 or 5 carrots, peeled and cut into 1/2-inch rounds
1 or 2 parsley roots, peeled and cut into 1/2-inch rounds
1 small bunch of parsley, tied together
4 bay leaves
2 lbs. of potatoes, peeled and cubed
Cook the bacon in the pot over high heat until the grease starts to render.
Add the onion, parsley root, garlic, and caraway seeds and cook for a couple minutes until the onion begins to brown.
Add the meat and brown on all sides, adding a bit of oil if necessary.
Remove from heat and cover with thin layer of paprika and stir (IMPORTANT!!! Heating the paprika too much will cause it to turn bitter, so make sure to remove the pot from the heat. Don't skimp on the paprika, it is what makes this dish red and gives it its flavor)
Add water to cover the ingredients and place back on heat.
Add salt and pepper to taste.
Add the small bunch of parsley, tied for easy removal later, and the bay leaves.
Add the carrots.
Cook for 2-3 hours.
Finally add potatoes and cook until the potatoes are done.