Recipes from Home

because an index card box is so last century…

meat & poultry

6 Aug 2018 by Katja

Puerto Rican Arroz con Pollo

This is a nice version of chicken and rice, adapted from Mama’s Puerto Rican Chicken and Rice, from Ambitious Kitchen. Some of the changes I made were for taste, some due to what I had hanging around the house.

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16 Feb 2014 by Katja


Four Rouladen will feed two people. At the grocery store, ask the butcher for four slices of top round, 1/4 inch thick. It will be around 3/4 lb of meat.

  • four 1/4 slices of top round

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20 Jan 2013 by Katja


These meatballs came from a Moldavan recipe in Please to the Table.

  • 1 1/2 lbs ground pork
  • 1/2 lb ground beef
  • 1 medium onion, grated
  • 2 cloves garlic, finely minced
  • 1/4 cup cold milk

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18 Feb 2012 by Katja

Pork Carnitas

Right up until the step where the liquid evaporates this looks like it’s going to be nothing much, but the caramelization of the orange juice and pork fat does the trick.

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26 Dec 2009 by Katja

Chicken and Dumplings

  • 2 tbsp olive oil or chicken fat
  • 1 onion, diced
  • 3 carrots, diced
  • 2 stalks of celery, diced
  • 2 cloves of garlic, finely chopped
  • 2 tbsp flour
  • 4-6 cups salted water or chicken stock

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2 Dec 2009 by Katja

Grilled Leg of Lamb Mediterranean


  • ½ large sweet yellow onion, chopped
  • 1 large spoonful garlic confit (or maybe 10 garlic cloves, chopped)
  • 1 small can San Marzano tomatoes, drained (you’ll have maybe five) (I used 5-6 of our frozen garden tomatos, peeled)

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3 Apr 2009 by Katja

Sweet and Sour Brisket

  • 3 pounds brisket (you can also use pot roast, but fattier/higher connective tissue cuts are best)
  • 3 cloves minced garlic
  • ground black pepper
  • 1 tbsp vegetable oil
  • 2 large onions, sliced

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2 Mar 2008 by Katja

Very Un-Authentic Curry

  • 2 tablespoons butter
  • 1 onion, diced
  • 2 tablespoons flour
  • 1 tablespoon curry powder
  • 1 1/2 cups hot chicken broth
  • cooked chicken, cubed
  • 1-2 apple, cubed
  • raisins

In a skillet, melt the butter. Cook the onion until translucent. Sprinkle in the flour and the curry powder and stir. Add the hot broth SLOWLY, stirring all the time (this is the basic technique for white sauce).

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by Katja

Goulash (Szekely Gulyas)

  • 1 pound sauerkraut, fresh, canned or packaged
  • 2 tablespoons olive oil
  • 1 cup finely chopped onions
  • 1/4 teaspoon finely chopped garlic
  • 1 tablespoon half-sharp Hungarian paprika (don’t use the stuff from the grocery store; it’s just for color, not for taste)

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