Jeyda's Community Recipes

A living collection of recipes from Jeyda's friends and family.

Vegetarian Stuffed Grape Leaves

Ragheb

Leaves

Ingredients

  • 1.5 cup short grain rice for stuffing
  • 2 tomatoes
  • 1 onion
  • 1 bunch parsley
  • 10 mint leaves
  • 1 Lemon Juiced
  • 2 tablespoons olive oil
  • Salt and Pepper
  • 0.5 kg of preserved grape leaves
  • 1.5 cups of lemon juice
  • ¼ cup olive oil
  • 2 Potatoes
  • 1 Tomato
  • 1 large spicy pepper

Instructions

  1. Mix stuffing ingredients together. Let stand for 10 minutes.
  2. Strain the stuffing ingredients and set aside the juices.
  3. Boil grape leaves for 1 minute
  4. Cut stem off.
  5. Place half a tablespoon of the stuffing on a grape leave.
  6. Wrap the grape leaves loosely.
  7. Line the bottom of a pressure cooker with unstuffed grape leaves.
  8. Important, potatoes will burn if you don’t do this. Remember to do this future Ragheb!!!!
  9. Place cut potatoes and tomatoes on top of the grape leaves.
  10. Line up stuffed grape leaves.
  11. Cover with a dish and bowl to weight down grape leaves.
  12. Add water to the top.
  13. Add the stuffing juices.
  14. Cook in pressure cooker for 10-15mins, or on stove for 1hr
  15. Add 1.5 cups of lemon juice, ¼ cup of olive oil, ¼ cup of vegetable oil.
  16. Cook until done.

Chicken Curry

Chef Saumya

Chicken Curry

Ingredients

  • 4 teaspoons coriander seeds
  • 2 teaspoons cumin seeds
  • 2 teaspoons fennel seeds
  • 1/2 teaspon cardamom seeds
  • 1/4 teaspoon black peppercorns
  • 20 fresh curry leaves
  • 1/4 coconut oil
  • 1 medium yellow onion
  • 6 garlic cloves
  • 3 tablespoons peeled and minced fresh ginger
  • 1 tablespoon ground paprika
  • 2 teaspoons ground tumeric
  • 2 teaspoons kosher salt
  • 3 medium plum tomatoes, chopped
  • 1 to 3 bird's eye chiles, minced
  • 1 whole chicken, skin removed, cut into 10 pieces
  • 2 (6-inch) pieces pandan leaves
  • 1 (3-inch) cinnamon stick
  • 1 fresh lemon grass stalk, trimmed and bruised
  • 1 cup full-fat coconut milk
  • 2 teaspoons white vinegar

Instructions

  1. Combine the coriander, cumin, fennel, cardamom, peppercorns, and 15 curry leaves in a small skillet over medium heat and toast, stirring occasionally, until fragrant, about 2 minutes. Transfer to a spice grinder or mortar and pestle and grind to a fine powder. Add the curry leaves and grind to a fine powder. Set aside.
  2. Heat the oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering. Add the onion, garlic, and ginger and cook, stirring occasionally, until softened, about 5 minutes. Add the paprika, turmeric, salt, and ground spices and cook, stirring occasionally, until fragrant, about 2 minutes. Stir in the tomatoes, chiles and remaining 5 curry leaves.
  3. Add the chicken and toss to cover it in the onion mixture. Add the pandan leaves, cinnamon stick, and lemongrass. Cover and cook, stirring occasionally, until the chicken is cooked through, about 20 minutes.
  4. Add the coconut milk and simmer, uncovered and stirring occasionally, until the chicken is cooked through and the sauce has thickened slightly, about 20 minutes or more.
  5. Add the vinegar and season to taste with salt.

Cornbread Dressing

Chef Grant

Cornbread

Ingredients

  • 1 Pan Cornbread
  • 4 pieces toast (some people use 5)
  • Green onions or regular onion
  • Celeary
  • 2 eggs
  • Chicken broth

Instructions

  1. COOK ONION AND CELERY IN ONE STICK OF BUTTER OR OLEO UNTIL SOFT
  2. BREAK TOAST AND CORN BREAD INTO CHUNKS IN LARGE BOWL - ADD CHICKEN BROTH, CELERY - ONIONS - TO THIS - MIX WELL
  3. ADD SALT PEPPER - SAGE AND ANY OTHER SEASONING YOU MIGHT LIKE - POUR INTO PAN OR DISH
  4. PUT AT LEAST ANOTHER HALF STICK BUTTER ON TOP BEFORE BAKING.
  5. THIS MIXTURE SHOULD BE ALMOST SOUPY - SO DON'T PANIC.

Italian Wedding Soup

Chef Jeyda

Italian Wedding

Ingredients

  • 12 cups chicken broth
  • 2 tablespoons olive oil, plus additional for greasing and serving
  • 1 pound lean ground turkey
  • ½ cup panko bread crumbs
  • ⅓ packed cup fresh parsley leaves, finely chopped
  • 1 egg, lightly beaten
  • 3 to 4 garlic cloves, minced
  • 1 teaspoon kosher salt (such as Diamond Crystal)
  • ½ teaspoon black pepper
  • ½ cup freshly grated Parmesan, plus more for serving
  • ¾ cup orzo, ditalini, acini di pepe or another small soup pasta
  • 3 packed cups baby spinach or kale, thinly sliced
  • 1 lemon, zested and halved
  • ¼ cup fresh dill, oregano or basil, roughly chopped (optional)

Instructions

  1. Combine the chicken broth and 2 tablespoons oil in a large pot and bring to a boil.
  2. Meanwhile, add the turkey, panko, parsley, egg, garlic, salt, pepper and ½ cup Parmesan to a large bowl. Mix with a fork or clean hands until combined. Gently roll the mixture into 12 medium (2-inch) or 20 small (1½-inch) meatballs and transfer to a baking sheet lined with lightly oiled aluminum foil or a silicone baking mat.
  3. Heat the broiler to high and set an oven rack 6 to 8 inches from the heat. Broil the meatballs until brown on two sides, turning halfway through, about 3 to 4 minutes per side.
  4. Add the pasta to the boiling broth and cook over medium until al dente, then lower the heat to a low simmer.
  5. Add the meatballs to the broth and simmer on low until completely warmed through, 3 to 5 minutes, stirring occasionally. Remove from the heat, and add the spinach and lemon zest, stirring well to wilt. Season with salt and pepper to taste.
  6. Divide the soup among 4 bowls. Drizzle each with olive oil, sprinkle with more Parmesan and squeeze a bit of lemon over the top. Scatter the dill over the top, or stir in.