I post recipes here the way that I make them, so of course you should feel free to adapt these to what your family likes!
To make this blog user-friendly, I put tags for each major ingredient of each recipe, as well as for type of dish, and ethnicity, so you can go to the list on the side here (scroll down) and search for specific things.
If you like a recipe, please comment! If you have a yummy adaptation, please leave that in the comments as well!

Lebanese Spinach Puffs

I stumbled across a Lebanese cookbook on the "new arrivals" shelf at our library, and as I started flipping through it I realized that all my life I'd been craving Lebanese food, and I'd never even known it! Most of this recipe is just copied straight from that cookbook, however I have added a couple of notes of my own as well.
These are a bit labor-intensive, but they are fun, and they are yummy.
If you're not into spinach, try stuffing them with cheese, sausage or other spiced meat, or a combination.

Preparation time:
Dough--5 min, plus 1 hr 15 min rising
Filling--10 min (do it while the dough is rising)
Putting it together--an hour
Bake time--18-20 min
They are time and labor-intensive, however they keep well in the fridge or freezer, are good cool or cold, and reheat well too.

1 cup + 1 Tbs lukewarm water
1 1/2 tsp yeast
1/4 tsp sugar
3 cups flour
3/4 tsp salt
3 Tbs olive oil
In a small bowl, dissolve the yeast and sugar in the water. Mix well. Set aside for several minutes, allowing the yeast to proof (foam). Combine the flour and salt in a separate bowl.
Make a well in the center of the flour mixture. Pour the yeast mixture into the well, followed by the olive oil. Using one hand, quickly mix and knead the ingredients to form the dough. (If the dough seems sticky, which it probably will, sprinkle in a little more flour.)
Use both hands to lift the dough out of the bowl and tuck and shape it into a ball. Sprinkle flour around the sides and bottom of the bowl, then set the ball back in. Sprinkle the top of the dough with some more flour. Cover the bowl with a dish and set it aside in a warm place to rise for 1 hour 15 min.

2 lbs frozen chopped spinach (thawed, drained, and squeezed dry) (I use 3 10oz boxes, but you can also fill it out with some shredded zucchini or other mild vegetable)
1-1 1/2 cups chopped onion (chopped little)
1 Tbs salt (yes that's a tablespoon)
1/4 tsp ground black pepper
1/3-1/2 c olive oil
1/3-3/4 c lemon juice
1 Tbs lemon zest if available

Squeeze the thawed spinach over a colander with small perforations. It is very important to make sure that all the moisture has been hand-squeezed out of the spinach, otherwise the filling will be wet and the pastries may open while baking.

In a bowl, combine the spinach and onion. Just before you are ready to fill the pastries, add the salt, pepper, olive oil, lemon juice and lemon zest, and mix well. (Mixing the salt with the onions at the last minute prevents the onions from producing additional moisture in the filling.) [The original recipe calls for 1/3 c olive oil and 3/4 c lemon juice, however I find that is a little tangier than I like. So I prefer to make it closer to 1/2c of each. It's still tangy.]

Once the dough has risen, roll out half the dough on a lightly floured surface to a 1/8" thickness. [It will be around 16" across. If you make it thinner/bigger, it still works, however you will end up with more dough than filling...when that happens to me I grab a little cheese or whatever to fill up the leftovers. Also, use as little flour as you can to do the job. If you get too much flour, the dough will not stick closed very well.] Gently hold the rolled-out dough by the edges and lift it about 2 inches off the counter (this will allow any contraction in the dough to occur before cutting). Cut the dough into 3 inch rounds with a cookie cutter; make one cut directly next to another to maximize the number of rounds.

Preheat the oven to 450*F. Foil-line a baking sheet, lightly brush it with olive oil, set it within reach.

Pick up one dough circle at a time and hold it stickier-side up in your hand. Put about 2 Tbs of filling into the middle of the round (this will probably seem like too much filling, but you want it stuffed so they will be plump once they are baked). Use a fork [or one of your fingers] to push the filling inside as you close up the dough. Be sure to keep all the edges free of filling, or they will not stick together. Form a triangle by raising three sides of the dough up and over the filling until they meet in the center. Press them closed.

[this video is made by the guy who wrote the cookbook, showing how he stuffs and closes the puffs]

Pinch each seam closed, securing the filling inside the triangle. Remember to keep the seams free of filling. Repinch the seams so that the pastry will not open while baking. Reshape the pastry into a triangle as needed, and place it on the greased foil-lined baking sheet. Fill and close the remaining dough rounds in the same manner, and place them on the baking sheet about 1/4 inch apart. Repeat with the second half of the dough.

Dip a pastry brush in a few tablespoons of olive oil and generously dab the tops and sides of each triangle puff. Place the tray in the middle rack of the oven and bake for 18-20 minutes.

Traditionally, spinach puffs are served at room temperature. Our family likes them a little warmer than that, but as I said before, they are also pretty good straight from the fridge.

* To prepare ahead, you can keep them in the fridge for a few days, or in the freezer for a few weeks. Freeze uncovered on a baking sheet, then transfer to an air-tight bag or container. Reheat thawed puffs at 350* for 5-7 minutes.

Pulled Pork (or Beef) Sandwiches

You've asked for slowcooker recipes...

My husband actually does most of the crockpot cooking around here. He does this one with a homemade barbecue sauce. Sorry, I can't give you the recipe for that, because he can't give me the recipe for that, because he just dumps stuff in and does it by smell every time. 
Purchased barbecue sauce usually has lots of additives, but if you learn to make your own it can be free of gluten and other allergens... ours usually has tomato paste, tomato sauce or ketchup, brown sugar and/or honey, vinegar, chili powder, garlic powder, liquid smoke, salt, etc...(Obviously to be GF you'd then have to eat the meat with a fork, rather than on a bun...but we tend to do that sometimes anyway!)
You can also do this with beef brisket.

1 pork shoulder of several pounds (other pieces may work also, but you want one that will shred apart, so not chops or loin) With or without bone is fine.
Barbecue sauce
(that's it!)

Put the (thawed) meat in the crockpot, cover it with barbecue sauce (as in, put sauce all over it, not bury it under a lake of sauce!). Cook on high for a few hours. I always like to check in on it about halfway through the day,  and if it's cooking fast then switch it to low...but it can go on high for a good 6-8 hours (or on low for 10-12 I would guess).When it is done, get a fork or knife or tongs and pull the meat all apart. Stir it around, add a little more sauce if you like, and let it cook a few more minutes.
Serve on rolls (I used these ones) with mayo and/or barbecue sauce.

(Fresh) Salsa

I got this recipe from my aunt. Of course it can be adapted (some of our adaptations are mentioned at the bottom). I like it chunky and fresh, (and I can it that way--just put it raw in the jar) but it doesn't develop a thick sauce that way. If you like a thick sauce, you'll need to simmer it on the stove a while. I can't give you any specific directions for that though, because, as I said, I don't do it. ☺

makes about 3-4 cups of salsa (I usually 6x it or more for canning)

3 med/large tomatoes
1 onion
2 cloves garlic
1 sweet pepper (bell, any color)
1 hot pepper (I use jalapenos, but if you like it hot use something hotter or use more of them)
1 tsp salt
1 tsp sugar
2 Tbs something acidic (apple cider vinegar or lime juice is what we usually use, but lemon juice or other vinegar would work also)
cilantro, if desired

Chop it all up--I like my tomato, onion, and bell pepper chunks bigger and my garlic and hot pepper minced into oblivion...do what you like.
Toss all the veggies into a big bowl, and then sprinkle the spices and vinegar/juice over the top. Mix mix mix! Yum yum yum!

If you're canning it, put it straight into the jars, and process following the directions for tomatoes (it is acidic enough to process in a waterbath or steam canner, you don't need a pressure cooker).

Some of our favorite variations
Lime/garlic/cilantro ~ Use lime juice instead of vinegar, double the garlic, put in a bunch of cilantro.
Spicy ~ Use a habanaro pepper instead of jalapeno, or use 2-3 jalapenos instead of just one. Cilantro will add kick as well if you like that flavor.
Southwest ~ add a (drained) can of corn and a (drained) can of black beans to the recipe above.
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