Sweet & Sour Meatballs

Baked Potato Chowder

Chile con Carne

Ingredients:
1 Lb. ground Beef
1 medium Onion, chopped
2 stalks of Celery, chopped
1 Garlic clove, crushed
1 teaspoon Chili Powder
1 teaspoon Salt
1/8 teaspoon of Black Pepper
2 Tblsps Oil
1 6-ounce can (2 cups) Stewed Tomatos
2 15-ounce cans Kidney Beans, undrained
6 ounces of water
1 Cup shredded Chedar Cheese

Directions:
In a large skillet, brown ground Beef, drain excess fat. Add Oil, Onion and Celery. Cook until Onions are tender. Stir in remaining ingredients except Beans. Simmer covered, 30 to 45 minutes. Stir in beans; heat through. Garnish with shredded cheddar cheese, if desired. Serve with white rice.

Makes 6 servings

Roasted Bell Pepper Soup with Ciabatta

Ingredients:
1 kilogram Red Bell Peppers
1 Tablespoon of Oil
1/2 Cup of chopped Shallots - DO NOT substitute with green onions, if you have to, sbustitute with a red onion
2 Garlic cloves, crushed
1 Tablespoon of fresh Thyme
2-3 Cups of Vegetable Broth
1/2 Cup of Cream
2 teaspoons of Redwine Vinegar
1/4 teaspoon of Cayanne Pepper
1 Tablespoon of diced fresh Basil leaves
1-2 teaspoon of Salt
Papper bag

Directions:
Heat oven to maximum heat setting and set to "broil" or "grill". Place Bell Peppers on a wrack with a pan or casserole dish under them to catch the drippings. Check Bell Peppers every few minutes to see if blackened, then turn, and continue process until all sides have been roasted this way. Then, carefully remove the Bell Peppers to a papper bag, and let them sit for about 7 minutes. This will loosen the skin from the Bell Peppers. If they are still too hot to handle, remove them from the bag and let them cool before peeling them, or use kitchen gloves. Peel seed, and chop all peppers.

In a medium-sized pot, heat Oil, and then add the Shallots, Garlic and Thyme and saute for about 2 minutes. Add Vegetable broth and the Bell Pepper peices. Simmer uncovered until the Bell Peppers are very soft, about 20 minutes.

With a hand blender, blend the soup until smooth. Add Cream, Vinegar, Salt, Basil, and Cayanne Pepper. Stir. Serve warm with warm Ciabatta bread.

Dampfnudel with Vanilla Sauce

Pepper Stew

Ingredients:
2teaspoon Oil
1 small Onion, chopped (about 1 Cup)
1 green Bell Pepper, seeded, chopped
4 garlic cloves, crushed
1 spicey chili pepper, diced (remove seeds to make less spicey)
1/2 teaspoon ground Cumin
3 Plum Tomatos, chopped
19 Ounce can of Garbanzo Beans, drained and rinsed
a dash of Parpika
4 Eggs
Salt
Pepper

Directions: In a medium-sized pot, heat Oil over medium-high heat. Add Onions and cook until soft, stiring frequently. Add Bell Pepper, Chili, garlic, and ground Cumin. Cook until soft, about 3-5 minutes. Add Tomatos and Garbanzo Beans and bring to a simmer. Cook Tomatos until they break down into a sauce. Reduce heat, but maintina simmer, about 10 minutes.

Season with Salt and Pepper to taste. Individually crack each Egg and drop onto a part of the stew--DON'T break the yolks!! Cover and cook over medium heat until the Eggs are cooked, about 5-7 minutes. Sprinkle eag Egg with Paprika.

Transfer one Egg to each plate and extra stew. Serve Immediatley. Goes well over rice.

Serves 4 people.

Chili-Lime chicken with Bratkartoffeln and Salad

Chili-Lime Chicken Ingredients:
4 Chicken legs and Thighs
juice of 1 big Lime, or 2 smaller Limes
2 Tablespoons of Chili powder
1 teaspoon Cayan Pepper
1/2 teaspoon Salt
1/4 teaspoon Garlic powder
1/4 teaspoon Onion powder

Chili-Lime Chicken Directions:
Preheat oven to 200°C (417°F).
In a small bowl, whisk together Lime juice, Chili powder, Cayan Pepper, Salt, Garlic powder, and Onion Powder. Place the chicken in a casserole dish, and rub the marinade all over the chicken. Use all of the marinade. Let it sit for 10 minutes. Place in the oven and bake each side for 10 minutes (total baking time of 20 minutes). At this point take some of the drippins from the chicken and spoon over the chicken to remoisten. Then, set the oven to Broil (Grill) for about 5 minutes, or until the tops of chicken are a bit crispy.


Bratkartoffeln Ingredients:
4 medium-sized Potatoes (do NOT use baking potatoes)
1/4 Cup Vegetable Oil
Salt
Pepper
Oregano

Bratkartoffeln Directions:
In a medium-sized pot, place Potatoes on the bottom (do NOT peel or wash!!*), and cover with water. Boil the Potatoes until they are completely cooked through, about 15-30 minutes, depending on the size of the potatoes. Prick with a knife to se if they are done. If they are not hard in the middle, then remove from heat. Remove the Potatoes from the pot of water and let cool for about 10 minutes (or until cool enough to handle). Peel the Potatoes with a knife, the skin should be loose, so this should go quickly. Then, slice the Potatoes into thin rounds.

In a skillet, heat the Vegetable Oil and then add the Potatoes and saute. Add all dry ingredients imediatly, and saute until all the flavors have mixed in well. Serve warm. (Bratkartoffeln also make excellent breakfast potatoes).

*It is VERY important not to peel or wash the Potatoes before boilling. If you scrub the potato you risk rubbing some skin off, and if the skin has been rubbed off of the Potatoes, they will be more grainy and crumble apart when cutting and cooking.

Salad Ingredients:
Lettuce
Tomato
Green Pepper
Cucumber

Salad Directions:
Mix together and add your favorit salad dressing. Or, use the dripping from the Chili-Lime Chicken as a Salad Dressing.

German Continental Breakfast

This is a typical German breakfast that you can find in any restaurant, Cafe, Hotel, or Biergarten.

Breakfast for 2

Ingredients:
2 hard boiled Eggs
10 Cucumber slices
1 Tomato, sliced
different types of your favorite Deli meats and cheeses, mine inclue Ham, Pate, and Entmentaler
2 Kaiser Rolls
a few slices of bread
your favorite sandwhich spreads, i.e. Mustard, Tomato Paste, Salad Cream, Mayonnaise, etc.

Directions:
Asemble Sandwiches as you wish, topping with Tomato and Cucumber slices. Enjoy!

Italian Artichokes

Ingredients:
3 Italian Artichokes (a smaller softer-leaved Artichoke)
1/2 teaspoon Salt
1/2 teaspoon Pepper
1 1/2 teaspoons ground Cumin
1 Tablespoon Olive Oil
Water
a Pressure Cooker*

Directions:
Cut the tips off of the stems of the Artichokes. If the artichokes are too long to fit in the pressure cooker, then cut them down to size, but keep the stems and throw in the pressure cooker. Add all ingredients and then fill up the pressure cooker with water enough to cover most of the artichoke, but not too much. The more water that is in the pressure cooker, the blander the spices will be. I also don't recomend filling up the pressure cooker more than half way, doing so could make the boilling water spout out through the pressure escape valve.

Place on the stove top and set to the highest temperature. Once the preassure has built up to maximum, set a timer for 20 minutes, and let it continue to cook. When the 20 minutes are over, turn off the sotve and let the pressure cooker realease all its built up pressure, then carefully open, and enjoy!

This makes an excellent side dish, cook more or less Italian Artichokes with this recipe adjusting the spice amounts accordingly. To have an artichoke as a main course, just use Globe artichokes instead (because they are larger), just bump up the cooking time to 30 minutes.

*It is VERY important to use a pressure cooker for this recipe, or it could take hours too cook.