Ingredient: olive oil

Empanadas

This is very similar to what our Spanish tutor said her mom made when Señora Swart was growing up in Argentina. Since 8 April is National Empanada Day, we decided to surprise her with some during our lesson.

Vegetable Stew

An excellent stew to serve on top of rice or Luphuftu.

If you have an overabundance of fresh tomatoes, they work wonderfully in this recipe. Just be sure to skin them before adding.

Afghan Red Bean Chili

Our friend “Muzzy” made us this recipe so many years ago. It is an easy vegetarian dish that is great with spaghetti.

Pita Bread

Even though this bread does not always puff up or pull apart into a pocket, it is still a very good flat bread.

The longer the dough has to sit in the fridge, the better it tastes. It can be made up to three days ahead, but it is also good if you are making it last minute.

Chicken Pot Pie Soup

This is basically the inside of a pot pie. Instead of a crust, either serve with fresh biscuits or, like Audrey recommended, cheese crackers! While this is good the first day, leftovers for lunch was even better.

Pasta Fagioli

There are so many different ways to make this bean and pasta soup. This is just a rough guideline.

Aunt Bonnie’s (Reble) 12 Grain/Seed Bread

We asked Aunt Bonnie for a good bread recipe when we were in Colorado. She was super sweet and gave us this recipe plus all the ingredients that we needed to make it. While Aunt Bonnie found all the ingredients and Adrian ground everything, we enjoyed spending the afternoon just chatting and being able to be with Aunt Bonnie and Uncle Bill. We then walked back “home” to enjoy the rest of our lazy Sunday.

Samosas

This was a favorite treat at all church potlucks! While this is very close to what I remember from Swaziland, I would love to be able to compare it and see how close we really are.

If you do not like spice, cut the spices in half for your first batch. These are not hot, but they are spicy.