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3 Variations on Greek Wedding Soup

This recipe was on the pad that I found at the back of the cupboard during spring cleaning, it is actually from the year before we went on a mostly plant-based diet. I had made the meatballs with ground lamb, so I decided to see if I could make the same dish with plant based “meatballs” and it worked. Below are my Zucchini/chickpea meatballs but I also listed the Lamb and thought that the Falafel would work too, so there are 3 variations on the same dish. Ingredients Lamb Meatballs 1lb. ground lamb 1/3 of a cup feta cheese, crumbled 2 eggs, whisked 2 cloves of garlic, minced 3 tablespoons panko 2 tablespoons of fresh minced mint Salt and Pepper to taste Zucchini/Chickpea Meatballs 1, 15 oz

Spelt Chickpea Tomato Stew

I started working on this recipe last fall and with everything going on it I forgot all about it until today. I was cleaning up the cupboards, an annual spring event, and I came across the pad with the recipe at the back of the cupboard. On the margins of the pad and had written GTP, which are my notation its ready to post. I know this is more of a fall dish, but I like soup during the summer and this soup can be served at room temp with some nice toasted bread and cucumber salad. There were also a few other recipes on the pad with the GTP in the margin, so those will follow this one soon – enjoy Ingredients 4 cups of homemade Veggie stock, unsalted 2 cups chickpeas, soaked overnight, dra

Gumbo Z’Herbes

A few weeks back I came across this recipe in my Grandmothers cookbook, it was just a list of ingredients with a few cooking notes, and it took me a while to recreate this dish. She did list many of the greens as frozen to be defrost and drained, I choose to use fresh. And the best part of this dish is that its Vegan – Enjoy Ingredients 1 lb. of fresh mushrooms of choice, diced 1 lb. of red beans, cooked, save the cooking water † 1 small red cabbage, shredded 1 bunch of collard greens, chopped and stems removed 1 bunch of turnip greens, chopped and stems removed 1 bunch swiss chard, chopped and stems removed 1 bunch of green onions, chopped 1 bunch of Italian Parsley, chopped and stems remov

Strawberry Cucumber Dragon Fruit Summer Salad

With Summer soon upon us I have been thinking up new salads that I could serve at the Cabin. My Watermelon Strawberry salad is always a big hit but I wanted to create something new. Then the other day when I was at Chelsea Market I saw a big mound of Dragon Fruit outside the Manhattan Fruit Market and thought maybe this could be the main ingredients for my new salad for this summer. Now there are two basic types of dragon fruit, those for South East Asia, with the white insides and those from Central and South America with the pink/red insides. I think they taste the same but the manager of the market said he liked the South East Asia ones better, so I bought those. Now you want to buy t

Spicy Tortellini Pasta Salad

Ingredients 1, 20oz. package of pumpkin tortellini, prepared as directed on package 2 cups of cherry tomatoes, halved 2 ears of corn, cooked and removed from cob 1, 15oz. can of black beans, drained and rinsed 1 red onion, diced 1 red bell pepper, diced 1 avocado, diced Large handful of fresh cilantro, chopped and stems removed Dressing ¼ cup of avocado oil 2 limes, juiced and zested 3 cloves of garlic, minced 2 tablespoons of red wine vinegar 1 tablespoon of agave 1 teaspoon of ground cumin 1 teaspoon of chili powder 3 sprigs of fresh oregano, leaves removed from stems and minced Salt and Pepper to taste Directions Place all the salad ingredients in a large bowl and toss to combine. In a sm

Roasted Corn Salad

Ingredients Salad 6 to 8 strips of hardwood smoked bacon 6 ears of corn 3 cups of pasta of choice, cooked ¾ cup of Feta, sheep, crumbled 1, 15oz can black beans, drained and rinsed 2 avocados, diced 2 red onions, diced 1 small jalapeno, minced Handful of fresh cilantro, chopped and stems removed 2 sprigs of fresh oregano, leaves removed from stem, minced Dressing 1 cup of avocado mayo 2 lime, juiced and zested 1 tablespoon of red wine vinegar 1 teaspoon of hot sauce of choice 1 teaspoon of tomato paste ½ teaspoon ground cumin ½ teaspoon smoked paprika Salt and Pepper to taste Directions Dressing In a small bowl whisk together the hot sauce, red wine vinegar and tomato paste until smooth, set


I have been working at this for weeks now trying to make a falafel that does not taste like sawdust. I looked at all types of recipes but I found that there are two types of falafels, one made with chickpeas and one made with fava beans, along with a variety of seeds, nuts and herbs. So, I have been playing combinations of all these recipes and this is the one I landed on. I think it’s still a work in progress but I wanted to get feedback before I change it – Thoughts? Ingredients Falafel 1, 15oz can of chickpeas, rinsed and drained (save the chickpea water) 1, 15oz can of fava beans, rinsed and drained ¼ cup of pistachios 6 shallots, diced 5 cloves of garlic, minced Handful of fresh Itali

Phyllo Mushroom Spinach Pie

Ingredients Box of phyllo 5 pints of assorted mushrooms, sliced 8 cups of baby spinach 6 shallots, sliced 4 cloves of garlic, minced 1 Italian frying pepper, minced 4 sprigs of fresh thyme 2 tablespoons earth balance 1 tablespoon soy sauce, low salt 1 tablespoon Worcestershire sauce 1 teaspoon agave Salt and Pepper to taste Avocado oil Directions Preheat oven to 350 degrees In a large deep skillet over medium high heat, melt earth balance, one melted drizzle in some oil and whisk to combine, add shallots and pepper and sauté until soft about 4 minutes. Now add the mushrooms and sauté until wilted and the mushrooms have released their moisture. Next add the thyme, garlic, soy, Worcestershir

Shrimp Burgers

I made my spicy shrimp stack a few days ago for a dinner party, and while making the dish I thought this would make a great shrimp burger if I just added a few more ingredients to hold the burger together. With a few adjustments here is that adapted recipe – Enjoy Ingredients 2 lbs. of shrimp, cleaned, shelled, deveined, divided into two 2 medium eggs, whipped ¼ cup chickpea flour ¼ cup panko 1 stalk of celery, small dice 1 small red pepper, small dice 1 small red onion, small dice 1 small jalapeno, seeded and minced 1 lime, juiced and zested, zest for spread 2 cloves garlic, minced Handful fresh dill, chopped and stems removed Handful of fresh Italian parsley, chopped and stems removed 1 t

New Orleans Shrimp Stuffed Poblano Peppers

This is a new recipe I have been playing around with, most stuff peppers are usually meat based and II did create a Veggie stuffed recipe back in February, but I though why not try a seafood stuffed pepper. I originally tried using a bell pepper, but I always loved Chile relleno with the beans, cheese and rice and the Poblano pepper has an earthy spicy flavor. I have tried a recipe I found on the Blog, “Chili Pepper Madness” and I was great but want to go back and marry the Chile Relleno and the Cajun Shrimp that Mike Had created. Here is my take on the recipe – enjoy Note: Photo is from "Chili Pepper Madness" blog, mine turned out to dark to use. Ingredients 1 ½ lbs. shrimp, cleaned, dev

Cilantro Lime Skillet Chicken

Here is another recipe from a few years ago, its right before we moved full time to Pa., It pretty simple and quick. I originally used boneless chicken breast but I adapted to use bone-in, better flavor and the chicken will be moist. Ingredients 3 to 4lbs. bone-in chicken or 1lb. bone-less chicken ½ cup dry white wine 2 limes, zested and juiced 2 shallots, minced 6 cloves of garlic, minced 2 tablespoons of unsalted butter 1 to 2 tablespoons of agave – taste the sauce and add as needed if to tart for your taste ½ teaspoon ground cumin ½ teaspoon red pepper flakes – optional Large handful of fresh cilantro, chopped and stems removed Salt and pepper to taste Avocado oil Directions Pat chicken

Bourbon Chicken

Ingredients 3 to 5lbs. bone in chicken thighs and legs, or wings 1 cup lite brown sugar 1 cup homemade chicken stock, unsalted ½ cup water ½ bourbon of choice ½ cup apple cider, organic ½ soy sauce, low sodium ¼ cup ketchup ¼ cup cornstarch, 1 tablespoon set aside 4 shallots, minced 6 cloves of garlic, minced 1 inch of fresh ginger, grated 2 tablespoon apple cider vinegar ½ teaspoon ground cumin ½ teaspoon red pepper flakes Salt and Pepper to taste Avocado Oil Directions Place cornstarch, minus the tablespoon, salt, pepper in a large bowl, whisk to combine. Next toss chicken in mixture, getting a good coating. Place a large deep skillet over medium high heat, drizzle with oil, once shimmerin

Moroccan Fish Tagine with Ginger & Saffron

Here is a recipe that I adapted from a recipe I found on the food Blog, "Cook & Be Merry" by Lynne Hemer - I only changed a few of the ingredients and re-arranged the directions - Ingredients 4 to 6oz Cod or halibut Marinade ½ cup olive oil ¼ cup minced fresh flat-leaf parsley 1 lemon, juiced 2 tablespoons minced fresh cilantro 2 teaspoons sweet Hungarian paprika 8 threads Spanish saffron, crushed 1 teaspoon ground ginger Sauce 1 lemon – juiced 4 large tomatoes – chopped and seeded 2 large garlic cloves, pressed 1 teaspoon ground cumin Salt and pepper to taste For the bake 4 to 6 heirloom carrots, peeled, sliced diagonally ¼-inch 1 lg. white onion, thinly sliced 1 lemon thinly slic

Lobster rolls

Ingredients 4 to 6, 6 to 8oz lobster tails, frozen with shell Head of garlic, broken apart 2 tablespoons unsalted butter Sauce 2 stalks of celery, small dice 1 shallot, minced 2 tablespoons of fresh chives, minced 1 teaspoons of fresh tarragon, minced ½ cup olive oil mayo 1 tablespoon of hot sauce or Dijon mustard – optional Salt and pepper to taste 4 to 6 New England style buns (hot dog) – cut and toasted Lemon Wedges Directions Defrost lobster tails overnight. Place a large stock pot over medium high heat, fill with water, add garlic and butter, bring to boil, add lobster tails, leave on heat for 4 minute, then remove and let sit for additional 5 minutes, until lobster is tender but not ov

Cod in Red Roasted Pepper Sauce

Back in the winter when I was allowed to start adding fish back into our diets, I have been experimenting with different spices, sauces and methods of cooking the fish. The other night I was going through the fridge looking for inspiration from the various condiments on the door and I saw the jar of roasted red peppers and though that would be a nice base to create a sauce from. I had just bought some cod at the market and decided to marry the two. Ingredients Red Roasted Pepper Sauce: 12 oz. jar whole roasted red peppers, drained and chopped – you could fresh roast 4 red bell peppers but buy the jar is easier and quicker. 1 ½ cups of Sheep yogurt 1/3 cup Romano cheese, grated (sheep) 2 sh

Korean Fried Chicken Wings

I was given this recipe from a Restaurant in Philly, the owner agreed to give it to me if I do not say where I received the recipe, which I though was odd, but I agreed. I found the recipe stuck in a journal I was using back in 2015 at the time. I did make a few adaptations from the recipe I was given, I choose to bake the wings verse frying, easier, less messy and a bit healthier. – Enjoy Ingredients Brine 1 lemon, washed and halved 4 1/2-inch piece fresh ginger, unpeeled and roughly chopped 2 tablespoons honey 4 cloves garlic, unpeeled, smashed 1 tablespoon black peppercorns 1/4 cup fine sea salt 8 cups water Sauce 5 cloves garlic, minced 1 ½-inch piece fresh ginger, peeled and

Lemon Chicken & Potatoes

A few years back I was working on my first cookbook, when I had an agent, and the suggestion was to create a book around a single ingredient, like chicken. Well during our ongoing project, at home, to get rid of stuff, I came across a few of my note pads of recipes that I cut from the first book, there are well over a 100, and this is one of them (also a few I just posted). I like this dish, it was Greek inspired, but my agent felt most people would not understand or like lemon potatoes, I hope you do – Enjoy. Ingredients 3 to 4 lbs. of bone-in chicken thighs and legs, skin-on 2 lbs. of potatoes of choice, large dice 4 shallots, diced 6 cloves of garlic, minced 4 to 6 lemons, juiced and t

Chicken Flatbread Sandwiches

Keeping with Mediterranean theme, here is another recipe from my past Blog. It was a favorite and It was often in my monthly rotation. Ingredients 3 to 4lbs skin less, bone in chicken thighs – Now you can use boneless chicken breast, you will need about 1 lbs., cubed. Marinade 2 shallots, minced 4 cloves of garlic, minced 1 lemon, juiced and zested 3 tablespoons olive oil 1 tablespoon of Dijon mustard 1 teaspoon dried oregano 1 teaspoon ground cumin 1 teaspoon paprika ½ teaspoon ground coriander ½ teaspoon ground chili pepper of choice Salt and Pepper to taste Sauce 1 cup Greek Sheep Yogurt 2 small Persian cucumbers, small chopped 3 cloves of garlic, minced and smashed ¼ cup fresh chopped d

Spice Feta Dip

When I was going back through recipes from my old Blog, I came across all these dip recipes, I have updated all of them and will be posting over the next few days. This is also know as Tirokafteri - Enjoy Ingredients 1 to 3 Jalapenos, seeded and minced or any chilis of choice. 1 ½ cup of feta, sheep 1/2 cup of ricotta, sheep, drained 4 tablespoons extra virgin olive oil 2 teaspoon pomegranate vinegar ½ teaspoon of Fresh Oregano, minced Fresh Olives & Parsley for Garnish Instructions Presoak the feta in fresh water to remove most of the salt, about an hour, then cube. Place the ricotta in cheese cloth and drain off most of the liquids. Add all ingredients to a food processor and process until


I received an email for this recipe that I had posted on my old Blog back in 2004. It took a while to find and it will be the last post with the ingredient of Eggplant for a bit. This is a simple recipe and is always a big hit. A bit of Chili powder can give a bit of a hit – enjoy Ingredients 3 large eggplants, cut in half 6 cloves garlic, minced 1/4 cup extra virgin olive oil, plus more for serving 3 tablespoons freshly squeezed lemon juice, plus the zest of one Handful of Fresh Italian Parsley, chopped and stems removed Salt and Pepper to taste Chili powder – optional Olives for garnish – optional Instructions Preheat the oven to 400 degrees Line a baking sheet with parchment paper and