Page 1

ræcipes by ræchel meyer

ræcipes by ræchel meyer



acknowledgments This project took every bit of my “foodie-ness” to create a collection of my best recipes. Everything you are about to see and read came from my own two hands in my kitchen on Bedford Avenue in Omaha, Nebraska. I hope this book contributes to the “foodie” in all of you. Agusto!

thank you To my husband Gino and dear friend, Amy Ryan. Thank you for believing in me.




contents 11

faux fancy Cerveza Negra Carne Asada Mussels and with Moscato Cream Sauce Pork Carnitas and Crispy Tostada Eggplant Parmesan


home grown Rainbow Salad Chicken Noodle Soup Potato Hash Summer Tortellini


asian persuasion Thai Jungle Curry Korean Beef Ribs Japanese Vegetable Teriyaki


on the side Fresh Guacamole with Homemade Salsa Creamed Spinach Garlic Portobellos Roasted Red Peppers







faux fancy It’s not all about looks…but it helps

faux fancy




Cerveza Negra Carne Asada One of the most effective ways to cook with beer is to use it as a tenderizer or a marinade. Beer contains enzymes that help break down some of the tougher fibers in meat. Using it as a marinade makes the meat more tender and flavorful at the same time. I have marinated a skirt steak for up to 3 days and the results are incredibly tender.

1-2 bottles of Negro Modelo beer

Grind the coriander, cumin, and peppercorns in a mortar and pestle or a coffee grinder. Place the skirt steak in a 9x10 baking dish. Sprinkle the freshly ground seasoning and salt over the beef. Add the diced onions, roughly chopped garlic, and chile peppers. Using the chile seeds in the marinade will increase the spiciness‌a lot. Crack the 2 bottles of Negro Modelo, or any darker beer of your preference, and pour over everything. Cover and chill overnight or up to 3 days.

1 white onion, diced

1 tbsp coriander seeds 2 tbsp whole cumin seed 1 tbsp whole peppercorns 2 tbsp coarse sea salt 3-4 cloves of garlic, roughly chopped

2 jalepeĂąos or other chile pepper 2 lb beef skirt steak (moderate marbling)

Grilling the marinated steak yields the highest flavor and adds an amazing smokiness. 7-10 minutes over medium heat on each side depending on the thickness will give you a hot bright pink center. Cut into thin strips or 6-8 oz steaks.

OPTIONAL Turn the grill down low and warm 6-8 corn tortillas for 2-3 minutes on each side. Use guacamole, salsa, or sour cream on top of the steak. Red or black beans and rice make a nice addition too.

MARBLING Those white streaks of fat in the meat are what make juicy meat with greater flavor and tenderness than lean meat.

faux fancy


Mussels with Moscato Cream Sauce 1 lb PEI mussels 1 bunch leeks 2 tbsp shallots, diced 3 cloves garlic, minced ¾ cup sweet white wine 12 oz heavy cream 1 french baquette 4 tbsp butter

Serve this as a family style appetizer or as a main dish. I have seen this dish made with Sherry wine, but using a sweet white wine refines the dish and brings out the subtle sweetness in the leeks. Cut and remove the dark green parts of the leaves and the end of the white bulb. Cut the remainder in half lengthwise and soak in a bowl of cold water. Drain leeks and dry on paper towels. Slice leeks in long skinny strips and set aside.

1 tsp flour

Melt butter in heavy large pot over medium heat. Add shallots, garlic and a pinch of salt and sauté for 3 minutes. Add the mussels, leeks, and sweet white wine. I use a Riesling or Moscato, but it really depends on how sweet you prefer the sauce. Cover and simmer until mussels open, about 6-8 minutes, depending on the size of your mussels. Using a slotted spoon, transfer the mussels to a large bowl, and be sure to discard any mussels that do not open) Whisk in the cream and flour and continue to simmer until the sauce thickens. Meanwhile, slice the french baquette lengthwise and quarter the sections. Butter the bread and broil in the oven for 3 minutes. Add salt and pepper to your sauce and pour it over the mussels and serve with bread immediately.

PREPARING LEEKS Sand and dirt hide inside the layers of the leaves. Soaking them in cold water removes the excess grit easily.



Pork Carnitas with Crispy Tostada This recipe is split in two parts. First place the pork roast into a slow cooker or dutch oven. Set the oven to 200º or slow cooker on low and roast for 6 hours. When the pork is finished, the internal temperature of the roast will be around 160º. Remove from slow cooker or dutch oven and allow to cool. This step can be done the day before, just put the pork in an air tight container and refrigerate.

2 lb bone-in pork butt roast

Once the pork roast has cooled, start by removing the bone and begin shredding the roast. I prefer to use my hands, but you can also use two forks to pull the meat apart. Be careful to remove large pieces of fat and connective tissue.

8 corn tortillas

2 jalepeños, chopped with seeds 2 tsp cayenne 2 tsp lemon pepper 2 tsp chipotle pepper 2 tsp black pepper Salt to taste

½ cup monterey jack, shredded

Set oven to broil. Spread the shredded pork on thin baking sheets and lightly salt. Evenly spread chopped jalepeños across the roast. Sprinkle the meat with the cayenne, lemon, chipotle, a black pepper. Use tongs to toss to evenly coat all the pork. Broil on high for 10 minutes mixing the pork with the tongs halfway through. Heat a saute pan over medium heat with a little oil. Heat corn tortillas on one side for 3 minutes, flip over and coat with a some of the shredded cheese. Once cheese melts, set aside to cool. Continue with the rest of the tortillas. Serve with guacamole, salsa, or sour cream and enjoy this spicy and juicy Mexican favorite.

CARNITAS Pulling the pork roast on low locks in the juices. It keeps that juiciness even after it’s been flash broiled.

faux fancy




Eggplant Parmesan Slice the eggplant lengthwise in ½ inch slices. Sprinkle the eggplant with a little salt and place under paper towels with a little weight on top for up to an hour. This process gets some of the moisture out of the eggplant. Coat eggplant lightly in the flour. Heat the a little oil in a saute pan over medium heat. Briefly fry each slice of eggplant for 2 minutes on each side. Set them aside on a cooling rack with paper towels below to catch the oil drippings. Laying the eggplant directly on the paper towels can make the bottom soggy.

2 medium eggplants

Put the eggs in a small saucepan. Fill with water about 1 inch above the eggs. Bring to a rolling boil, cover and remove from heat. Let the eggs sit in the water for 12 minutes. Remove and rinse the eggs in cool water. Remove shells and slice.

2 cups mozzarella, shredded

3 eggs ½ cup flour ½ cup olive oil 1 large onion 3 cloves garlic, minced 2 tbsp fresh basil, chopped 2 cans whole tomatoes 1 cup parmesan cheese, grated

coarse sea salt and pepper to taste

Heat the olive oil in a saute pan over medium heat. Add the chopped onions, basil, and garlic and saute for 3-4 minutes. Drain the liquid from the whole canned tomatoes and add them to the pan. Add salt and pepper to taste and simmer for up to 30 minutes. Transfer sauce to a food processor and pulse or use an immersion blender to blend the sauce. Heat the oven to 375º. Pour a little olive oil a large baking dish and arrange a layer of eggplant on the bottom. Sprinkle with parmesan followed by mozzarella and a layer of hard boiled egg slices. Drizzle a few spoonfuls of the sauce over the egg. DO NOT OVER SAUCE, it will make a mess of your dish. Continue layering the ingredients until they are all in the dish. Finish with a layer of sauce and a layer of parmesan. Bake until the top is lightly browned, about 45 minutes. Remove the eggplant parmesan from the oven and let it rest.

LET IT REST If you hate messy food or food that falls apart, let it rest for up to 30 minutes to let the cheese cool down.

faux fancy




home grown I’m a mean green hippie machine

home grown




Rainbow Salad This colorful salad is layered with fresh ingredients and loaded with valuable nutrition. It’s a salad that can easily distract from the main course of any meal. What make a great salad incredible is time. I personally believe that when you take your time preparing food, the healthier it will be for you. So when you prepare this dish, take your time and enjoy the rainbow of nutrient rich foods you are putting together.

1 head of red romaine lettuce

Cut the ends off the green and red romaine and rinse with water. Dry in salad spinner or on paper towels. Use scissors to cut thick strips of lettuce into your salad bowl. Dice the red onion into small pieces, place in a fine mesh strainer and rinse well under cold water. Dry the onions on paper towels. Cut the red or orange pepper into long strips and discard the seeds.

1 tbsp chia seeds

1 head green romaine lettuce 1 avocado 3 carrots 4 yellow tomatoes 1 small red onion 1 orange or red bell pepper

1 lemon, juiced ½ cup olive oil salt and pepper to taste

Rinse the carrots and cut the stems off. Using a cheese grater, grate the carrots over the salad. Cut the avocado in half, discard the seed and cut into long strips, similar in length and width to the peppers. Dice the yellow tomatoes and sprinkle over the salad along with the chia seeds. Layering the ingredients is what gives the illusion of a full spectrum of color. Whisk together the lemon juice, olive oil, and salt and pepper and serve alongside the salad. I sometimes use herbs like cilantro and basil or minced garlic in my vinaigrettes.

COLOR It’s easy to identify foods with the highest levels of antioxidants—they’re often the most colorful ones.

home grown


Chicken Noodle Soup STOCK 4 chicken breasts, with bones and skin 1 medium onion, chopped 2 stalks of celery, chopped 2 carrots, chopped 4 cloves garlic, smashed 3 bay leaves 1 tbsp peppercorns 1 tbsp red chili flakes 2 tbsp coarse sea salt ¼ cup olive oil 8 cups of water

SOUP 4 carrots, chopped 4 medium yellow potatoes, chopped 16 oz wide egg noodles shredded chicken ¼ flour (optional)

This is my definition of “comfort food.” I have made this exact soup for my friends who are pregnant or just had a baby, for my relatives when they get sick, or for no particular reason on the coldest day of the year. Everyone, including you, will drink every last drop right out of the bowl. Heat the olive oil in a large stock pot over medium heat. Add the chopped onion and 1 tablespoon of the sea salt. Let the onion sweat for 5-8 minutes. Add the garlic, carrots, celery, bay leaves, peppercorns, and red chili flakes. Stir the ingredients with a wooden spoon and cover the stock pot and cook for 8 minutes. Remove the lid and add the water and remainder of the salt. Bring the water to a boil. Add the chicken breasts, cover the pot, and turn the heat down to low. Cook the chicken on low for 45 minutes to an hour. Remove the stock pot from the heat and remove the chicken. Cool the chicken at room temperature for 20 minutes or until cool to the touch. Remove the skin, bones, and large pieces of connective tissue. Shred the chicken into a bowl and set aside. Strain the stock and place back over medium heat. Whisk in the flour if you prefer a thicker soup. Bring to a boil and add the carrots and potatoes. Cook the vegetables half way (or about 10 minutes) and add the egg noodles and shredded chicken. Taste your stock and add salt and cracked pepper to taste.

STOCK Making the chicken stock from this recipe is the best foundation for creating all types of comforting soups.



Potato Hash Potato hash is my favorite breakfast from my childhood. When my grammy made hash, she used an entire stick of butter. Her trick wasn’t just the butter, but cutting the potatoes into very small cubes which helps them cook much faster. I have used Peruvian purple potatoes, fingerling, baby reds, and yukons. No matter your potato of choice, just don’t forget the butter.

3-4 medium yellow potatoes or 1 small bag of fingerling potatoes ½ medium onion, diced 8 tbsp butter 2 tbsp olive oil salt and pepper to taste

If you are using a medium or large potato, cut it into half inch cubes or smaller. If you are not making it immediately, place the chopped potatoes in water so they don’t turn brown. Heat a medium pan over medium heat. Add the butter and allow to melt and bubble. Add potatoes and saute, stirring often for 8-10 minutes. Add chopped onion and olive oil and saute till the onion is soft, about 5 minutes. Remove from heat when a fork pierces the potato easily. Salt and pepper to taste. I serve this breakfast item with over easy eggs and bacon.

VARIETY With hundreds of varieties of potatoes in the world, get creative and use many different colors and kinds.

home grown




Summer Tortellini Asparagus, lemon and tomatoes are the flavors that remind me the most of summer, mainly because I grew up with tomatoes in the backyard every year during the summer. Start by filling a pot of water and bring to a boil. Salt the water with remainder of salt and add the tortellini. Cook for 15 minutes or until soft. Drain the tortellini and set aside. Rinse the asparagus and cut the ends of the stalks off. Heat a small pan with olive oil. Add the onions and half the salt. Sweat the onions for 2 minutes and add the garlic and asparagus. Saute till the onions are soft and the garlic is lightly brown.

1 ½ cups tri-color cheese tortellini 7-8 stalks of asparagus 3 small red tomatoes, chopped 1 small onion, chopped 3 cloves garlic, minced 2 lemons, juiced 2 tbsp olive oil shredded parmesan reggiano 6-8 basil leaves, sliced 2 tsp coarse sea salt black pepper to taste

Add the tomatoes and lemon juice to the vegetables and saute for 2 more minutes, stirring gently. Remove from heat and top the tortellini. Add cracked black pepper, shredded parmesan reggiano cheese, and basil. For another flavor component, and for all the meat lovers out there, add diced summer sausage when you add the tomatoes to the vegetables. The little bit of fat in the sausage makes for a great taste.

TOMATOES Use the variety of colors and flavors of tomatoes that are available during the summer. I like cherry and grape tomatoes.

home grown




asian persuasion You know, if you’re into that sort of thing

asian persuasion




Thai Jungle Curry Most curry recipes call for either curry powder or curry paste. I wanted to create a recipe that tasted authentic without “cheating” with store bought curry. Most of these ingredients can be found at a regular grocery store, but if you like trying Asian recipes; find a good Asian food store near you. Ingredients are usually less expensive and you have more variety of choices. Experiment and explore all the great flavors of Asian cuisine.


Use a food processor or blender to incorporate all the sauce ingredients. Process all the curry sauce ingredients for 2 minutes. Strain the sauce into a glass bowl and set aside.

1 can coconut milk

Start your rice by heating a small pot over medium and add a tablespoon of oil. Add 1 cup of white rice and stir with a wooden spoon. Add the water or chicken stock and bring to a boil. Cover with a lid when it starts boiling and turn down to a simmer for 20 minutes. Heat a large pan over medium heat and add the coconut oil. Add the celery and carrots and saute for 3-4 minutes. Add the broccoli and incorporate the other vegetables. Add the curry sauce and bring the heat down to a low simmer. Add the pieces of fish on top of the vegetables and sauce. It’s ok if the fish is not covered in sauce. Cover the pan and simmer for 15 to 20 minutes or until the broccoli is fork soft and the fish is flaky. When your rice is finished, remove the lid and stir it slowly and lightly with a fork. Scoop your rice onto a shallow dish and top with a generous amount of curry. Top with chopped cilantro and/or thai basil.

2 tomatoes, chopped ½ red onion ¼ cup fresh ginger, chopped 6 cloves garlic, smashed 1-2 jalepeños, chopped with seeds 2 limes, juiced

2 tbsp lemongrass 2 tbsp fish sauce 2 tbsp chili powder 2 tsp tumeric powder

CURRY DISH 1 cup broccoli, chopped 2 celery stalks, chopped 2 carrots, chopped 1 lb white fish, cut into 2 inch pieces 2 tbsp coconut or olive oil 1 cup white rice 2 cups of water or chicken stock

GINGER Keep ginger in the freezer and it will keep for months and can easily be grated on a zester or cheese grater.

asian persuasion


Korean Beef Ribs 2 lbs or 6-8 beef short ribs 1 cup water, for beef ¼ cup soy sauce ¼ dark toasted sesame oil 2 tbsp white sugar or honey 4 cloves of garlic, smashed 2 jalepeños, chopped with seeds 2 tbsp rice wine vinegar 4-6 green onions, chopped 1 cup white rice 2 cups of water or chicken stock for rice 2 tbsp sesame seeds

What draws me into the classic Korean flavor combinations is the nutty flavor of sesame oil. It is usually paired with green onions and beef and served with a variety of Korean condiments like kimchee, bean sprouts, seaweed salad, and so many more. Place the short ribs in a dutch oven or slow cooker. Cover them with the water and then add the soy sauce, sesame oil, chiles, sugar, vinegar, and garlic. Heat the oven to 200º and put the covered dutch oven in. If using a slow cooker, add the above ingredients, cover and set on low. Cook the ribs for 3-4 hours. You will know they are perfect when you try to pick up a rib and the meat falls right off. Take the ribs out of the dutch oven or slow cooker and set them on a baking sheet. Cover the ribs with foil while they rest. Strain the cooking liquid and ingredients into a large glass bowl and set aside. While the ribs rest, prepare your rice. Heat a small pot over medium and add a tablespoon of oil. Add 1 cup of white rice and stir with a wooden spoon. Add the water or chicken stock and bring to a boil. Cover with a lid when it starts boiling and turn down to a simmer for 20 minutes.

KIMCHEE This pickled and fermented cabbage condiment is the most favored side dish in Korea.



When your rice is ready, remove the lid and let it rest for 5 minutes. Skim the impurities and layer of fat off the top of the sauce and strain it again into a saute pan. Whisk in a tablespoon of flour to thicken and pour over the short ribs. Finish by sprinkling the chopped green onions and sesame seeds over the sauced ribs. Serve with white rice on the side.

Japanese Salmon Teriyaki This is a classic sweet and tangy Japanese sauce that goes with chicken, beef, vegetables, or fish. It’s simple to make this sauce to taste. If you care for a spicier sauce, add more chiles, and if you like it sweeter, more brown sugar. The combination of ingredients below may not be as traditional as one found at an asian restaurant, but when you serve it with white rice and offer your guests chopsticks…it’s as authentic as they come.

¼ cup rice wine vinegar

Start your rice by heating a small pot over medium and add a tablespoon of oil. Add 1 cup of white rice and stir with a wooden spoon. Add the water or chicken stock and bring to a boil. Cover with a lid when it starts boiling and turn down to a simmer for 20 minutes.

4-5 filets of salmon

¼ cup brown sugar ¼ cup soy sauce 2 tbsp ginger, grated 1 clove garlic, chopped 1 orange, juiced 1 tbsp sesame oil

1 cup white rice 2 cups of water or chicken stock

Start the teriyaki sauce by whisking together the vinegar, brown sugar, soy sauce, and orange juice in a large glass bowl. Heat a medium saute pan with the sesame oil. Add the garlic and ginger and saute over medium heat for 1-2 minutes. Add your whisked ingredients and simmer on low for 8-10 minutes. While your sauce simmers, lightly pat the salmon filets dry with paper towels. Place them in the sauce and cover with a lid. Cook for 7 minutes if you want a firmer texture in your salmon. Cook for 10 to 12 minutes for a completely flaky filet. When your rice is finished, remove the lid and stir it slowly and lightly with a fork. Scoop your rice onto a shallow dish and top with a piece of fish. Finish with sesame seeds on top and don’t forget your chopsticks. RICE Anytime you serve steamed rice with a dish, make it first. It takes 20 minutes for white rice and up to 40 for brown.

asian persuasion




on the side Naughty and nice, plus a little spice

on the side




Fresh Guacamole and Homemade Salsa These two recipes have such similar ingredients, I almost always make them together. They compliment any latin and mexican food dish as a great side dish or as a afternoon snack. Start by pouring the lime juice into a large glass bowl. Cut the avocados in half and remove the seed. Scoop them out of the skin and put into the bowl. Add the cumin, cayenne, and salt to the avocados. Using a potato masher, mash the mixture while also stirring slowly in a circle. Over the years, I’ve found this method really works the best to get a great consistency that’s both chunky but smooth. Use a spoon to stir in the cilantro, garlic, and red onion. Taste it to make sure it doesn’t need more salt. Add the avocado seeds back into the guacamole and serve at room temperature. Salsa is made a hundred different ways, but I stick to the basics. This recipe is also called pico de gallo or salsa fresca because it’s fresh and simple. Start with a large glass bowl and add the chopped tomatoes. Coat the tomatoes in lime juice and add the onion, cilantro and chopped jalepeño. If you like a lot of spice, add the chili seeds. Stir the ingredients together and salt the salsa to taste. OPTIONAL Some prefer a much smoother texture for salsa. Add all your ingredients to a food processor and pulse 3-4 times, just enough to break the skins of the tomatoes and jalepeños down. Since this option tends to make the salsa have more liquid at the bottom, it’s best to stir it often.

GUACAMOLE 3 avocados 2 limes, juiced ½ red onion, diced 1 clove garlic, minced 4-5 sprigs cilantro, roughly chopped ½ tsp salt ½ tsp cumin ½ tsp cayenne

SALSA 2 cups chopped roma or cherry tomatoes ½ red onion, diced 2 limes, juiced 4-5 sprigs cilantro, chopped 1 jalepeño, chopped (seeds optional) salt to taste

SWEET SIDE Adding fruit, or even a pinch of sugar, to your salsa gives you a sweet and spicy or sweet and salty combination. on the side


Creamed Spinach 1 head of fresh spinach 6 oz heavy cream Âź cup shallots, minced Âź cup garlic, minced 1 tsp salt 4 tbsp butter 2 tbsp flour (optional)

I use butter and real cream, which some may think makes it unhealthy. But having the more naughty ingredients in it makes it even more irresistible. It is very important that this dish be prepared and served immediately. I find it best to start this dish when all other items are nearly ready. Using non-packaged spinach is a personal preference of mine because the leaves are always bigger and they maintain more flavor after being cooked. Start with a large glass bowl full of cold water. Remove the base of the spinach stem and soak the leaves in the cold water for about 10 minutes. Pull the spinach leaves out of the water and put them on a dry dish towel. Pat the spinach dry. It is important that the leaves are not too wet before you cook them. Warm a saute pan over medium heat. Add the butter and allow it melt and bubble. Add the shallots and garlic and cook for 3 or 4 minutes or until the garlic and shallots are soft. Add the salt and stir for one more minute. For a thicker sauce, whisk the flour into the pan and coat the ingredients. Add the cream and turn the pan down to a simmer. Add the spinach leaves and cover the pan for 4 minutes. Uncover the pan and using tongs, slowly stir the leaves to incorporate the cream. If the cream is not thick enough, cook for a few minutes longer, turning the leaves with the tongs.

FAN FAVORITE By far my most popular side dish, most likely to be heaped on top of a delicious steak dinner.



Use the tongs to transfer the creamed spinach to a serving dish and serve immediately. Put on top of meat, use this with pasta, or even top your sandwich with it.

Garlic Portobellos I wasn’t a fan of mushrooms most of my childhood. I think it was because I was only exposed to canned mushrooms or the small morells. It took me until my adult years to learn about the glorious portobello mushroom. The meaty texture easily replaces meat in any traditional dish. Ironically, this Nebraska girl loves mushrooms cooked this way with a nice steak. The butter and olive oil together gives the mushrooms and garlic a rich taste that, on top of juicy steak, strikes perfection.

2-3 large portobello caps 3 cloves garlic, minced 3 tbsp butter Âź cup oil salt and pepper to taste

When you cut the mushroom caps; the larger pieces will absorb more of the cooking liquid and the smaller cut pieces will not, leaving some butter and olive oil in the pan. Heat a medium sized pan over medium low heat. Place the butter in the middle of the pan and pour the olive around the butter. As the butter melts, lift the pan and rotate in a circle so the oil and butter get incorporated. Add the garlic cloves to the pan. Allow the garlic to get soft and add the mushrooms. Stirring the mushrooms with a spoon can bruise the mushroom caps which can make them mushy. Gently slide the pan back and forth over the burner so the mushrooms jiggle around in the pan. Luckily, they do not take long to cook. Once they have a glossy shine from the oil and butter, remove the pan from the heat and transfer the mushrooms to a serving dish. Dress the mushrooms in the cooking sauce. OPTIONAL Once again this recipe calls for butter. Should you prefer to use a lower calorie option, replace it with olive oil, coconut oil or vegetable oil.

VEGGIE FRIENDLY Mushrooms are a great meat substitute for any dish because of its meaty flavor and hearty texture.

on the side




Roasted Red Peppers Roasted red peppers are a popular condiment for numerous Italian dishes. I love taking these on a camping trips and putting them on top of bratwursts and spicy sausages.

4 red bell peppers Âź cup olive oil (optional)

You can roast peppers in your oven or grill them on a barbecue. I prefer to grill mine on the barbecue because it is much easier to get a good char on the pepper, plus roasting inside your house can get smoky if you don’t pay attention. Turn the grill or oven on high and let the internal temperature reach well over 400º for best results. Open the grill and place all four red peppers on their side. Close grill and let the peppers grill for up to 15 minutes per side. You are looking to completely blacken all sides of the pepper. The skin will burn and turn brittle. Once the peppers are completely black, remove from the grill using tongs. BE CAREFUL. The peppers are soft and can easily fall apart. Let the peppers cool at room temperature for 30-45 minutes. Once the peppers have cooled, remove the stem on the top and start delicately peeling the blackened skin off the pepper. The flesh underneath the skin should be a dark red color and extremely soft and juicy. Lay the pepper out flat and remove the seeds. Slice the pepper into thin strips and place in a glass jar with an air tight lid. Top with olive oil if you like a little extra flavor. It also acts as a natural preservative. BURNT SKIN It seems counter intuitive to burn the pepper before you eat it, but the result is a perfect condiment. on the side


about the author Raechel Achelpohl Meyer has been exploring food and cooking for seven years and loves feeding her friends and family. She lives in Omaha, Nebraska with her husband Gino and their dog Chucho and cat Buddha. She has a Bachelor’s in both Public Relations and Graphic Design. When she is not cooking, writing, or designing; she can be found with her favorite people at her favorite camping spot.




2013 | Raechel Meyer | ræcipes ræcipes


A collection of recipes from Raechel Meyer