Kifli – Hungarian Cookies – Vegan Version

Posted on December 12, 2015 by Mark KarneySeptember 4, 2020

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.

Substitutions:

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.

Technique:

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.

Bruschetta

Posted on December 11, 2015 by Mark KarneySeptember 4, 2020

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.

Bruschetta

December 11, 2015

by Mark Karney

Ingredients

1 Large red onions.
2 28 oz. cans diced or whole roma tomatoes, drained and slightly rinsed. You can use the equivalent amount of very ripe fresh Roma tomatoes. Avoid supermarket tomatoes.
1/3 c Olive oil
1/3 c Balsamic vinegar
3 Tbsp fresh bbasil
2 tsp. dried Italian seasoning.
1 tsp. granulated garlic
Salt to taste

Instructions

Dice the onions and tomatoes if using whole ones, and mix with the basil.
Whisk together the olive oil and balsamic vinegar and pour over the vegetables.
Serve on sliced fresh Italian bread or Crostini. It's even better if you brush the bread with garlic and olive oil and grill it or stick it under the broiler for a few minutes

Notes

I revised the recipe recently to use canned tomatoes, because the tomatoes available in stores, especially in the winter, are usually hard and tasteless, The only way I would use fresh tomatoes is if they were very ripe and from my own garden or a good farmer's market.

Ellie’s Cheddar Slices

Posted on December 11, 2015 by Mark KarneySeptember 4, 2020

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.

Ellie's Cheddar Slices

December 11, 2015

by Mark Karney

Ingredients

½ lbs Sharp cheddar cheese (shredded or ground)
1 Tbsp Worcestershire sauce
¼ tsp Powdered mustard
2 Whole eggs (beaten)
Black pepper to taste
4 Slices raw bacon
12 White bread slices

Instructions

Mix the first 5 ingredients in a food processor until smooth.
Spread on the bread slices. (This is a little easier if you use frozen or semi-frozen bread.)
Dice the bacon finely and sprinkle on top.
Toast in a 375° oven for 15-20 minutes until golden brown.

Notes

For freezing, don't bake them. Put them on a cookie sheet in the freezer until they are hard. Then separate unbaked pieces with wax-paper and wrap well with tinfoil. To toast, place frozen pieces on cookie sheet and toast in a 375° oven until golden brown. (25 – 30 min.)

Natalie’s Crescent Christmas Cookies

Posted on December 9, 2015 by Mark KarneySeptember 4, 2020

This is a traditional recipe that Natalie got from her mother. They are butter cookies, but unique in that the dough is a yeast dough and they have less sugar than typical butter cookies.

Natalie has been making them since we were first married, and Christmas wouldn’t quite be Christmas without them.

Natalie’s Crescent Christmas Cookies

December 9, 2015

by Mark Karney

Ingredients

1 pound cold butter
1 cup of sugar
1 cake of compressed yeast
2 eggs, separated
4 cups all-purpose flour
Chocolate sprinkles

Instructions

In a mixer, cream together the butter and sugar until fluffy.
Separate the eggs and reserve the whites.
Crumble the yeast into the egg yolks and add to the butter/sugar mix.
With the mixer still running, gradually beat in the flour.
Take about a 1 Tbsp. ball of dough and roll between your hands until elongated to about 2 1/2 inches.
Dip about 3/4 in. of the ends of the dough in egg whites and then chocolate sprintkles.
Bend into crescents and place on ungreased cookie sheet.
Bake for 10-12 minutes at 375 degrees.

Amount Per Serving: 2
Calories		249.69 kcal
% Daily Value*
Total Fat 15.9 g		24.5%
	Saturated Fat 9.86 g	49.3%
	Trans Fat 0.62 g
Cholesterol 53.96 mg		18%
Sodium 7.82 mg		0.3%
Total Carbohydrate 24.39 g		8.1%
	Dietary Fiber 0.64 g	2.6%
	Sugars 8.4 g
Protein 2.88 g

Vitamin A 15.0 %		Vitamin C 0.0 %
Calcium 0.98 %		Iron 5.8 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Karney Family Recipes

Cookie Press Butter Cookies

Posted on December 8, 2015 by Mark KarneySeptember 4, 2020

Here’s the traditional recipe for Cookie Press Christmas cookies. This is a classic, but you still need the recipe, so here it is in a convenient place.

Cookie Press Butter Cookies

December 8, 2015

by Mark Karney

Ingredients

3 ¾ cups all-purpose flour
1 teaspoon baking powder
½ tsp. salt
1 ½ cups unsalted butter, softened
1 cup white sugar
2 egg yolks
2 tablespoons milk
1 tablespoon vanilla extract
2 egg whites
2 tablespoons water

Instructions

Cream together the butter and sugar until light and fluffy. Mix in the egg yolks, 2 tablespoons milk, flour, baking powder, salt and vanilla. Chill the dough.
Preheat the oven to 400 degrees F (205 degrees C).
Fill the cookie press and shape the cookies on an ungreased baking sheet. Brush the top of each cookie with the egg whites mixed with 2 tablespoons of the water.
Decorate with colored sugar or candy sprinkles as desired.
Bake at 400 degrees F (205 degrees C) until the cookies are golden brown on top, about 10 minutes. Don't overbake.

Amount Per Serving: 2
Calories		212.25 kcal
% Daily Value*
Total Fat 12.04 g		18.5%
	Saturated Fat 7.45 g	37.3%
	Trans Fat 0.47 g
Cholesterol 42.8 mg		14.3%
Sodium 70.44 mg		2.9%
Total Carbohydrate 23.48 g		7.8%
	Dietary Fiber 0.53 g	2.1%
	Sugars 8.53 g
Protein 2.6 g

Vitamin A 11.32 %		Vitamin C 0.0 %
Calcium 2.37 %		Iron 5.38 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Karney Family Recipes

Fresh Cranberry Relish – Fancy

Posted on November 11, 2015 by Mark KarneySeptember 4, 2020

We have been making a fresh cranberry relish for Thanksgiving as long as I can remember. This recipe is a little more complicated, but it is still no-cook, fresh and healthy.

Fresh Cranberry Relish – Fancy

November 11, 2015

by Mark Karney

Ingredients

1 medium unpeeled orange—scrubbed, halved, seeded and cut into 2-inch chunks
1 medium Granny Smith apple—peeled, cored and cut into 2-inch chunks
½ medium unpeeled lemon—scrubbed, seeded and cut into 2-inch chunks
4 cups fresh or frozen cranberries (1 pound)
¾ cup coarsely chopped pecans or pistachios.
½ - ¾ cup sugar
½ teaspoon fresh grated nutmeg (to taste)
½ teaspoon ground ginger (to taste)

Instructions

Wash the cranberries and pick through them, removing any soft or shriveled ones.
Pulse the berries in a food processor until they are chopped fine, and then put them in a bowl.
In a food processor, combine the orange, apple and lemon and pulse until finely chopped.
Transfer to the bowl with the cranberries and stir in ½ cup of the sugar, the nutmeg, ginger and the nuts. Mix well.
Taste and add more sugar if necessary.
Refrigerate for a few hours to allow the flavors to blend.

Amount Per Serving: 1/2 cup
Calories		119.41 kcal
% Daily Value*
Total Fat 5.04 g		7.8%
	Saturated Fat 0.45 g	2.3%
	Trans Fat 0.0 g
Cholesterol 0.0 mg		0
Sodium 1.08 mg		0%
Total Carbohydrate 19.47 g		6.5%
	Dietary Fiber 3.14 g	12.6%
	Sugars 14.61 g
Protein 0.97 g

Vitamin A 0.36 %		Vitamin C 13.55 %
Calcium 1.38 %		Iron 1.87 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Karney Family Recipes

Fresh Cranberry Relish

Posted on November 11, 2015 by Mark KarneySeptember 4, 2020

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.

Fresh Cranberry Relish

November 11, 2015

by Mark Karney

Ingredients

1 pound bag of cranberries
1 large orange
½ cup of sugar, adjust to your taste

Instructions

Wash the cranberries and pick through them, removing any soft or shriveled ones.
Pulse the berries in a food processor until they are chopped fine, and then put them in a bowl.
Peel the orange and remove seeds.
Put the orange pieces in the food processor and process until well pureed.
Add the pureed orange and the sugar to the cranberries and mix well.
Add more sugar if necessary.
Refrigerate for a few hours to allow the flavors to blend.

Amount Per Serving: 1/2 cup
Calories		56.84 kcal
% Daily Value*
Total Fat 0.07 g		0.1%
	Saturated Fat 0.01 g	0.1%
	Trans Fat
Cholesterol 0.0 mg		0
Sodium 0.84 mg		0%
Total Carbohydrate 14.74 g		4.9%
	Dietary Fiber 2.11 g	8.4%
	Sugars 11.28 g
Protein 0.29 g

Vitamin A 0.31 %		Vitamin C 14.65 %
Calcium 0.92 %		Iron 0.63 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Karney Family Recipes

Smoked Salmon Spread

Posted on September 1, 2015 by Mark KarneySeptember 4, 2020

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.

Smoked Salmon Spread

September 1, 2015

by Mark Karney

Ingredients

8 ounces smoked salmon, flaked fine
8 ounces cream cheese
1 large Jalapeno pepper, chopped fine
1 bunch of green onions, slit and chopped fine (or equal amount chopped chives)
2 teaspoons dried dill or more fresh (to taste)
1/2 teaspoon white pepper (to taste)

Instructions

Flake salmon into a bowl with a fork
Blend all ingredients thoroughly with a spoon.
Taste and adjust seasonings.
Chill to let flavors blend.
Serve on crackers or thin slices of baguette.

Amount Per Serving: 2 Tablespoons
Calories		66.01 kcal
% Daily Value*
Total Fat 5.49 g		8.4%
	Saturated Fat 2.87 g	14.4%
	Trans Fat 0.0 g
Cholesterol 18.85 mg		6.3%
Sodium 147.15 mg		6.1%
Total Carbohydrate 0.76 g		0.3%
	Dietary Fiber 0.1 g	0.4%
	Sugars 0.53 g
Protein 3.49 g

Vitamin A 6.81 %		Vitamin C 1.93 %
Calcium 1.66 %		Iron 1.22 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Karney Family Recipes

Notes

If the spread is too stiff, add a little sour cream until the right consistency is reached.
You can use mayonnaise instead of cream cheese in case you are avoiding dairy, or happen to like that flavor profile better. Add enough to hold the spread together, probably about 4 oz.

Pasta Primavera

Posted on March 27, 2015 by Mark KarneySeptember 4, 2020

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.

Pasta Primavera

March 27, 2015

by Mark Karney

Ingredients

½ pound mostaccioli or rotini
¾ stick of butter
2 cups sliced fresh broccoli
3 medium carrots, thinly sliced
1 cup diced green onions
4 cloves garlic minced
2 teaspoons dried basil
½ teaspoons black pepper
Salt to taste
3 cups sliced fresh mushrooms
12 ounces pea pods
½ cup dry white wine
Freshly grated parmesan cheese

Instructions

Cook the pasta until tender, drain and keep warm.
Melt the butter in a large skillet and stir in broccoli, carrot, garlic, basil, salt and pepper.
Cook for 6 to 7 minutes until the broccoli is just tender.
Add the mushrooms and cook for two minutes more.
Add the peapods, onion, and wine, cover, and cook for two more minutes making sure that the vegetables are crisp tender.
Taste and adjust seasonings.
Toss the vegetable mixture with the pasta and serve with fresh grated Parmesan cheese.

Amount Per Serving: 2 cups
Calories		241.03 kcal
% Daily Value*
Total Fat 9.38 g		14.4%
	Saturated Fat 5.58 g	27.9%
	Trans Fat 0.35 g
Cholesterol 22.78 mg		7.6%
Sodium 424.16 mg		17.7%
Total Carbohydrate 30.94 g		10.3%
	Dietary Fiber 3.98 g	15.9%
	Sugars 4.91 g
Protein 7.04 g

Vitamin A 33.32 %		Vitamin C 56.14 %
Calcium 6.38 %		Iron 11.39 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Karney Family Recipes

Mark’s Clam Chowder

Posted on January 26, 2015 by Mark KarneySeptember 4, 2020

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.

Mark’s Clam Chowder

January 26, 2015

by Mark Karney

Ingredients

6 strips bacon, optional
1 large or 2 medium onions (diced)
5 pounds red potatoes unpeeled, diced.
1 pound carrots, diced
1 sweet red pepper (diced)
12 cups (96oz.) chicken stock
Water as needed
1 pound bag frozen corn
4 6.5 ounce cans minced or chopped clams with juice
1 can whole baby clams 10 ounces
1 bottle of clam juice 10 ounces
Black pepper
4 large sprigs fresh rosemary
Salt to taste, if needed

Instructions

Dice the bacon and fry in a large deep pot until crisp. Remove excess fat, leaving about 1 Tbsp.
Add the diced onion and black pepper. Cook until slightly browned.
Add potatoes, carrots, pepper, broth and enough water to cover.
Bring to a simmer and cook for 15 minutes.
Skim off any foam that forms on the surface. (This will get rid of most of the fat)
Add frozen corn, clams, clam juice and rosemary sprigs.
Return to boil and simmer another 15 minutes making sure potatoes are done.
Adjust seasonings, remove the rosemary stems and serve.

Amount Per Serving: Bowl
Calories		476.55 kcal
% Daily Value*
Total Fat 10.73 g		16.5%
	Saturated Fat 3.14 g	15.7%
	Trans Fat 0.04 g
Cholesterol 59.59 mg		19.9%
Sodium 1570.18 mg		65.4%
Total Carbohydrate 57.97 g		19.3%
	Dietary Fiber 6.23 g	24.9%
	Sugars 9.72 g
Protein 38.05 g

Vitamin A 52.36 %		Vitamin C 39.06 %
Calcium 11.53 %		Iron 43.17 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Karney Family Recipes

Natalie’s Hot Ham and Cheese Sandwiches

Posted on January 26, 2015 by Mark KarneySeptember 4, 2020

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.

Natalie’s Hot Ham and Cheese Sandwiches

January 26, 2015

by Mark Karney

Ingredients

20-24 Sandwich Rolls
7 cups of leftover ham, ground in food processor
4 cups grated sharp cheddar cheese
9 stalks of celery, chopped fine in food processor
1 can pitted black olives, chopped fine in food processor
1 large onion, chopped fine in food processor
2 Tbsp. Worcestershire Sauce
4 Tbsp. prepared mustard
Black Pepper to taste
Mayonnaise to barely moisten (about 4 Tbsp.)

Instructions

Process ingredients as described
Mix all ingredients together except the sandwich rolls.
Scoop out the center of sandwich Rolls
Fill with the mixture
Bake in pre-heated 325F oven for about 15 minutes
Enjoy

Notes

These can be made and frozen and baked later, baking time will of course increase. They can also be frozen after baking and reheated in the oven.
Please note that the quantities of ingredients can be adjusted to what you have on hand and to your taste. Be creative!

Karney Chex Mix

Posted on January 26, 2015 by Mark KarneySeptember 4, 2020

Chex Mix is a holiday tradition, and yes we have modified the original recipe that appears on the cereal boxes. More nuts of course!

Karney Chex Mix

January 26, 2015

by Mark Karney

Ingredients

4 cups Corn Chex Cereal
4 cups Rice Chex Cereal
4 Cups Wheat Chex Cereal
2 Cups Mixed Nuts (No Peanuts)
1 Cup Peanuts
1 Stick Butter (8Tbsp.)
2 Tbsp. Worcestershire Sauce
1 ½ tsp. Lawry’s Seasoned Salt
¾ tsp. Garlic Powder
½ tsp. Onion Powder

Instructions

In a large microwaveable bowl mix the cereals and nuts.
In a small microwaveable bowl melt the butter (40 sec. on high or until melted.)
Stir in the seasonings and mix well.
Pour over the cereal mixture, stirring as you pour, until evenly coated.
Microwave on high for 6 minutes, stopping to stir thoroughly every two minutes.
Cool before serving.

Shrimp Spread

Posted on January 25, 2015 by Mark KarneySeptember 4, 2020

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.

Shrimp Spread

January 25, 2015

by Mark Karney

Ingredients

1 - 4 oz. can sustainable, wild caught Oregon baby shrimp
2/3 cup green onions, chopped fine (1/4” dice)
2/3 cup celery chopped fine (1/4” dice)
1 - small bottle of pimentos (1 ½ oz.), chopped fine (1/4” dice)
½ tsp. powdered garlic
½ tsp. hot Hungarian Paprika (to taste)
Approx. 6 oz. whipped cream cheese

Instructions

Mix first six ingredients together well and then blend in cream cheese.
Chill in refrigerator to let flavors blend.
Serve on Original Triscuit, or other non-seasoned crackers.

Tomato Salsa

Posted on October 24, 2014 by Mark KarneySeptember 4, 2020

Tomato Salsa and Salsa Verde.

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.

Tomato Salsa

October 24, 2014

by Mark Karney

Ingredients

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

Instructions

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.

Notes

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.

Salsa Verde

Posted on October 24, 2014 by Mark KarneySeptember 4, 2020

Tomato Salsa and Salsa Verde.

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.

Salsa Verde

October 24, 2014

by Mark Karney

Ingredients

1 ½ pound tomatillos, husked and quartered
¼ 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
3/4 teaspoons salt, or to taste

Instructions

Husk & wash tomatillos. Place tomatillos and garlic into a food processor. Process until pureed.
Place the mixture in a heavy pan over high heat.
Finely chop 1/4 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.

Spicy Chickpea and Leek Soup with Kale

Posted on March 1, 2014 by Mark KarneySeptember 4, 2020

Mark and Jared at the Chopping Block

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.

Spicy Chickpea and Leek Soup with Kale

March 1, 2014

by Mark Karney

Ingredients

3 Tbsp. extra-virgin olive oil
1 leek, well-cleaned and tender green and white parts cut into medium dice
1 parsnip, scrubbed well and cut into medium dice (about 1/4 X 1/4 inch)
1 carrot, scrubbed well and cut into medium dice
1 Tbsp. of fresh ginger, grated or finely diced
2 cloves of garlic, minced
1/2 - 1 tsp. red pepper flakes (to taste)
1 tsp. ground cumin
1/2 tsp. ground cinnamon
2 tsp. curry powder
2 Tbsp. tomato paste
4-6 cups chicken or vegetable stock
1/4 tsp. saffron
1 medium sweet potato peeled and cut into medium dice
1 bunch kale, tough stems removed and torn or cut into bite-sized pieces
1 15 oz. can of chickpeas (Garabanzo beans), drained and rinsed
Fresh squeezed lemon juice to taste (about 1/2 lemon)
Salt and pepper to taste
2 Tbsp. fresh parsley rough chopped.

Instructions

Heat a deep heavy pot over medium heat and add the olive oil.
Gently saute the leek, carrot and parsnip until lightly carmelized, about 7-8 minutes. Be careful not to burn the vegetables.
Add the ginger, garlic, red pepper flakes, cumin, cinnamon, and curry powder, and cook an additional minute or so until the spices are toasted.
Add the tomato paste and cook an additional minute.
Stir in the stock, saffron and sweet potato, bring to a boil, and then reduce heat to a simmer. Cook uncovered until the sweet potatoes are almost done.
Mix in the kale and continue to cook until wilted, about 2-3 minutes.
Add the chickpeas and cook until just warmed through.
Season with salt, pepper and lemon juice to taste, stir in the parsley and serve.

Mark’s Rickyard Barbecue Sauce

Posted on February 2, 2014 by Mark KarneySeptember 4, 2020

Ribs in smoker.

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.

Mark’s Rickyard Barbecue Sauce

February 2, 2014

by Mark Karney

Ingredients

1 medium yellow onion, diced fine
2 garlic cloves, minced
1 Tbsp. olive oil
1 cup ketchup
½ cup Jack Daniels Whiskey
¼ cup dark molasses
¼ cup apple cider vinegar
¼ cup brown sugar
1 Tbsp. Worcestershire sauce
1 Tbsp. soy sauce
½ tsp. black pepper
½ tsp. dry mustard

Instructions

In a saucepan, add the oil and saute the onion and garlic until translucent.
Add in remaining ingredients and bring to boil.
Reduce heat and simmer for 10 minutes. Taste and adjust seasonings.
Serve on the side with your slow cooked ribs.

The World’s Best Salad

Posted on November 24, 2013 by Mark KarneySeptember 4, 2020

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.

The World’s Best Salad

November 24, 2013

by Mark Karney

Ingredients

1 Pkg. spring mix greens
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
Olive Oil
Garlic Olive Oil
Sage & Wild Mushroom Olive Oil
Balsamic Vinegar
Black pepper, white pepper, salt.

Instructions

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.

Benedictine

Posted on July 26, 2013 by Mark KarneySeptember 4, 2020

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.

Benedictine

July 26, 2013

by Mark Karney

Ingredients

1 large cucumber, peeled, deseeded
1/4 cup chopped red onion
8 ounces cream cheese, softened
2 tsp. red wine vinegar
1 teaspoon fresh chopped dill
1/2 teaspoon salt
1/4 to 1/2 teaspoon pepper
Dash cayenne pepper

Instructions

Chop cucumber and onion by hand or pulse in food processor. It needs to have some texture and not be mushy.
Combine all ingredients and mix well by hand.
It’s best to make this a few hours ahead to let the flavors blend in the refrigerator.

Notes

Benedictine has a delicate flavor and is best served on white bread rounds or water crackers. Herbed or flavored crackers will overwhelm the delicate flavors. You can also use it as a sandwich spread. or use it to create tea sandwiches.

Hilary’s Chinese Chicken Salad

Posted on March 26, 2013 by Mark KarneySeptember 4, 2020

Hilary’s Chinese Chicken Salad

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.

Hilary’s Chinese Chicken Salad

March 26, 2013

by Mark Karney

Ingredients

3 boneless skinless chicken breasts
1 head of cabbage, shredded
1 pkg. Ramen noodles
4 oz. sliced almonds
1/4 cup sesame seeds

Dressing

6 Tbsp. sugar
Juice from 1 lemon
4 Tbsp. rice wine vinegar
1/4 cup extra virgin olive oil
1 tsp. salt
1 tsp. ground ginger
1/4 tsp. black pepper

Instructions

Simmer the chicken breasts in water until done, about 45 minutes.
Break Ramen noodles into small pieces, and mix with almonds and sesame seeds.
Toast the noodles, almonds and sesame seeds on a cookie sheet in a 350 degree oven until golden brown. (About 10 minutes)
Dice the chicken and mix with the shredded cabbage.
Mix the dressing ingredients together and shake well in a sealed container.
Add the dressing and the noodle, almond and sesame mixture to the cabbage and chicken, just before serving.

Notes

Adjust the amount of cabbage as you desire for the amount of chicken used. Some people like less cabbage and more chicken.
Cook the chicken in chicken broth for more flavor, then use the cooking liquid to make soup.
You can make the dressing, toasted noodle mixture, chicken and cabbage in advance and toss them together at the last minute for a nice crisp salad.
You could optionally add cashew nuts to the salad.

Flatbread

Posted on March 2, 2013 by Mark KarneySeptember 4, 2020

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.

Flat Bread

March 2, 2013

by Mark Karney

Ingredients

1 1/2 cups warm water
1 pkg. fast rising dry yeast
1 tsp. sugar
1 cup rolled oats
1/4 cup whole wheat flour
1/4 cup flax seed meal
2 1/2 - 3 cups flour
1 tsp. salt
3 Tbsp. olive oil
1 egg
1 Tbsp. water
fresh rosemary, black peper, sesame seeds or other herbs

Instructions

Put warm water in a bowl and stir in sugar.
Sprinkle yeast on top and let it react for a few minutes.
Stir in oats, flax seed meal and whole wheat flour and let the liquid soak in for 5 minutes or so.
Add salt, two cups of flour and oil and knead with a bread hook on an electric mixer or by hand.
Gradually add in more flour until a soft, but non-sticky ball of dough forms.
Cover and let the dough rise in a warm place for at least 1/2 hour.
Preheat your oven to 400 degrees.
Flatten the dough on your board into a circle about 1 inch thick.
Cut the dough, pizza style, into 16 pieces.
Roll each piece of dough into a ball and roll out on a floured board to a elongated piece a little less than 1/8 inch thick.
Put the pieces on parchment covered cookie sheets.
Whisk together the egg and 1 Tbsp. water.
Brush each piece of dough lightly with the egg mixture and top with either rosemary, black pepper or toasted sesame seeds.
Lightly push the toppings into the dough, and bake for 15-20 minutes till crisp and golden brown.

Kale Quiche with Oven Dried Tomatoes

Posted on January 6, 2013 by Mark KarneySeptember 4, 2020

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/

Kale Quiche with Oven Dried Tomatoes

January 6, 2013

by Mark Karney

Ingredients

6 cups Kale - ribs removed and chopped
1 Small Onion – Sliced thin
3 Cloves of Garlic - minced
1 ½ Tbsp. Olive Oil
Fresh Ground Pepper
4 Green Onions- Chopped
4 eggs
2 Tbsp. flour
¼ Cup Milk
5 oz. Swiss Cheese Grated
2 tsp. dried oregano
8 Oven Dried Tomato halves or sun dried tomatoes cut into ½ inch strips.

Instructions

Fry onion for a couple of minutes in olive oil, then add kale and garlic. Reduce heat and sauté for about 5 minutes. Season liberally with black pepper. Remove from heat and allow to cool.
Beat eggs and whisk in milk and flour. Add green onions, cheese, oregano and Kale mixture and mix thoroughly.
Pour into greased 9 inch Quiche dish or pie pan. Top with roasted or sun dried tomatoes, pressing them into the mixture.
Bake at 350 for about ½ hour or until fork inserted in Quiche comes out clean.
Let set for 10 minutes or so before cutting.

Notes

See the recipe for Oven-Roasted Tomatoes

Thanksgiving Turkey Stuffing

Posted on November 27, 2012 by Mark KarneySeptember 4, 2020

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.

Thanksgiving Turkey Stuffing

November 27, 2012

by Mark Karney

Ingredients

2 lbs. Jimmy Dean Original Pork Sausage
1 lb. ground beef (Ground Round)
1 full bunch of celery
1 14 oz. bag Brownberry Herb Seasoned Stuffing - shredded
1 14 oz. bag Brownberry Herb Seasoned Stuffing - cubed
2 large onions
4 1/2 - 5 cups warm milk (2%)
1 Tbsp. Mrs. Dash Table Blend (To Taste)
1 Tbsp. black pepper (To Taste)
1 Tbsp. Garlic Powder (To Taste)

Instructions

Cook the sausage and beef separately until done, chop with spatula as you cook to avoid clumps.
Drain on paper towels.
Mix the meat with the stuffing.
Cut the celery into approx 2 in. lengths and chop fine in the food processor.
Mix in.
Cut the onions into cubes and chop fine in the food processor.
Mix in.
Add the seasonings and enough milk to moisten.
Mix well
Stuff the Turkey and cook.
Put the rest of the mixture in a large (10 x 16) baking pan, cover with foil, and bake at 350 for 1/2 hour. Uncover and bake another 10-15 minutes until the top is crisp.

Calabacitas

Posted on September 27, 2012 by Mark KarneySeptember 4, 2020

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.

Calabacitas

September 27, 2012

by Mark Karney

Ingredients

2 medium zucchini (or mixture of green and yellow)
2 Tbsp. of olive oil
1 medium onion
2 cloves of garlic
1 12 oz. bag frozen corn
4 or 5 roasted chili or Hungarian or chili peppers (Mixture of sweet and hot according to taste)
1/2 to 3/4 cup cheddar, jack, or mexican cheese blend

Instructions

Peel & chop the peppers.
In a large skillet, saute the onion, garlic and zucchini in the oil until they just starts to brown.
Thaw the corn under warm water and mix it in along with the chopped peppers.
Cover and heat through.
Mix in the cheese and serve.

Notes

The roasted peppers really add to the taste. Put the peppers on a grill and roast until they are thoroughly blackened. Then place them in a bowl, cover with plastic wrap, and allow them to cool. At this point, it will be easy to remove the skins. Then remove the stem end and seeds and chop.
You can used canned, diced chili's if you don't want tot go to the trouble of doing your own roasting.

Hungarian Sour Cream Salad Dressing

Posted on September 10, 2012 by Mark KarneySeptember 4, 2020

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.

Hungarian Sour Cream Salad Dressing

September 10, 2012

by Mark Karney

Ingredients

1/4 cup sour cream
1 Tbsp. white vinegar
2 tsp. sugar.
1 tsp. paprika (optional)
1/2 tsp. Lawry's Seasoned Salt (optional)

Instructions

Mix the first three ingredients together. Add more vinegar if you like a thinner dressing. This is the traditional way my mother made it.
For a little more zing, mix in the paprika and seasoned salt.
Serve over lettuce salad, tomatoes or cucumber salad.

Grilled Tuna with Aioli, Capers and Grilled Tomatoes

Posted on May 25, 2012 by Mark KarneySeptember 4, 2020

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

May 25, 2012

by Mark Karney

Ingredients

Tuna steaks for grilling
Quick Aioli
Capers
Cherry Tomatoes
Red Onion sliced thin
Olive Oil
Salt and pepper

Instructions

Prepare the Quick Aioli
Cut each cherry tomato in half. You'll need for or five halves pr steak.
Pou a little olive oil over the cut tomatoes. I use a Tuscan Flavored oil, but you can add your own Italian spices if you don't have the infused oil.
Make sure your tuna steaks are completely thawed. Rub with olive oil and salt and pepper.
Grill the steaks to your liking.
While the steaks are cooking, cook the tomatoes over high heat in a grill pan. You don't need to cook them a lot,
When the steaks are done, spread about 1/8 inch of aioli over the top.
Sprinkle generously with capers.
Top with four or five tomato halves and garnish with a bit of red onion.
Serve immediately.

Horseradish and Rosemary Mashed Potatoes

Posted on May 25, 2012 by Mark KarneySeptember 4, 2020

Here’s a interesting variation on mashed potatoes.

Horseradish and Rosemary Mashed Potatoes

May 25, 2012

by Mark Karney

Ingredients

Boiled Potatoes
Prepared horseradish
Chopped fresh Rosemary
Butter or butter substitute
Salt and pepper

Instructions

Boil the potatoes as you normally would. Skin on or off according to preference.
Drain the potatoes just when the start to get soft and crumbly.
Add butter or substitute to taste and mash with potato masher.
Add prepared horseradish and chopped Rosemary to taste.
Add a little milk or almond milk if the potatoes are too stiff. (Be careful, too much milk will make the potatoes heavy and pasty.
Garnish with Rosemary sprigs.

Quick Aioli

Posted on May 25, 2012 by Mark KarneySeptember 4, 2020

Making home made aioli is wonderful, but it is time consuming. Here’s a simple recipe for a quick aioli that is a delicious accompaniment for grilled fish and appetizers.

Quick Aioli

May 25, 2012

by Mark Karney

Ingredients

1/2 cup Smart Balance Omega Plus Light Mayonnaise.
3 large cloves of garlic
2 tsp. Dijon mustard
Black pepper

Instructions

Put the mayonnaise in a small bowl.
Use a garlic press to add the garlic to the mayonnaise.
Add the Dijon mustard and fresh ground black pepper to taste and mix well.
Refrigerate for at least an hour to let the flavors blend.

Amount Per Serving: 1 Tbsp.
Calories		50
% Daily Value*
Total Fat		0
	Saturated Fat	0
	Trans Fat
Cholesterol		0
Sodium		0
Total Carbohydrate		0
	Dietary Fiber	0
	Sugars
Protein

Vitamin A		Vitamin C
Calcium		Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Karney Family Recipes

Notes

Smart Balance mayonnaise has good fats and is not horrible on calories.

Red Cabbage Coleslaw

Posted on May 25, 2012 by Mark KarneySeptember 4, 2020

Here’s a light summer recipe that’s a colorful and delicious main dish accompaniment for summer grilled

Red Cabbage Coleslaw

May 25, 2012

by Mark Karney

Ingredients

1/2 medium red cabbage, thinly sliced
4 green onions, thinly sliced
3 medium carrot, grated
2 tablespoon olive oil
1/4 cup balsamic vinegar (Flavored balsamics like tangerine or strawberry enhance the recipe)
1 tablespoon sugar
salt and pepper, to taste

Instructions

Combine vegetables in a large mixing bowl.
In a microwavable bowl combine oil, vinegar, and sugar; Microwave uncovered for about 45 seconds to dissolve sugar.
Pour hot dressing over vegetables; mix well.
Refrigerate to blend flavors.

Gulyas Leves (Goulash Soup)

Posted on March 26, 2012 by Mark KarneySeptember 4, 2020

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!

Gulyas Leves (Goulash Soup)

March 26, 2012

by Mark Karney

Ingredients

5 or 6 slices of bacon, chopped
1 large onion
4-6 cloves of garlic (to taste)
1/2 tsp.caraway seeds
Olive or Canola oil
1-2 lbs. of beef roast, cubed
1 Tbsp. paprika or more (Don't skimp!)
Water
Salt to taste
Fresh ground black pepper (to taste)
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

Instructions

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.
Remove parsley and bay leaves and serve.

Notes

Can be served with hot Hungarian peppers added as a garnish.

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Fresh Cranberry Relish – Fancy

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Mark’s Rickyard Barbecue Sauce

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The World’s Best Salad

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Benedictine

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Hilary’s Chinese Chicken Salad

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