Recipe Sifter

Louisiana courtbouillon of redfish, the classic Cajun fish stew. Whole redfish or red snapper steaks simmered in a brown roux, holy trinity, tomatoes, herbs, and white wine. Spooned over rice, this is bayou comfort food.

Homemade hot chili powder blend with paprika, turmeric, dried chili peppers, cumin, oregano, and cayenne. More pungent and fresher than store-bought. Keeps for 6 months on the shelf.

Lentil pasta soup with orzo, Italian green beans, tomatoes, and four dried herbs in a chicken broth base. A hearty one-pot soup finished with vinegar and croutons.

Roasted eggplant and pepper salad with celery, garlic, black olives, red wine vinegar, and oregano. A make-ahead Italian antipasto served at room temperature.

Mystery pizza with a ricotta cheese crust made from just ricotta and flour, topped with tomato paste, oregano, Worcestershire sauce, mushrooms, and mozzarella. A gluten-light, no-yeast personal pizza.

Cuban-style black beans simmered with bay leaves, then enriched with a sofrito of onion, green pepper, garlic and oregano. Naturally vegan, gluten-free and high in fiber. Serve over rice.

Mexican-style broiled flank steak marinated overnight in lime juice, garlic, and oregano. Slice thin against the grain and serve with tortillas and guacamole.

Hearty kabocha squash chowder with smoky bacon, sweet bell pepper, and fresh thyme. Chunks of golden squash thicken the broth as they soften. Topped with smoked almonds for crunch.

Pedernales River chili made Texas-style with coarse ground beef, lard, ground chile, and no beans. A bold, no-frills LBJ-era recipe simmered low for an hour.

Nothing is better than a bowl of warm chili in a cold day, it warms you up instantly with lots of yumminess.

Hearty three-bean chili con carne with lean beef, roasted peppers, and warm spices for crowd-pleasing game day dinners that serve 12 from one pot.

Mexican ancho chile sauce with tomatoes, cumin and oregano. Smoky dried chile sauce simmered until thick, ready in 75 minutes.

Hearty vegetarian chili with meatless crumbles, dried apricots, and warm spices, simmered in beer and tomato sauce for a sweet-savory twist on classic chili.

This thick and sturdy herbed omelet lets the full flavor of fresh artichokes shine through.

White chicken chili with dried white beans, green chiles, cumin, and oregano, finished with shredded Monterey Jack, salsa, and sour cream. Serves twelve from one pot.

A high fibre, meat filled bread from scratch recipe.