Zucchini and Bacon Pangrattato

Buttery golden zucchini with bacon pangrattato is a great combination of tender and crunchy making this dish one of our favorite sides. I have been known, in fact, to make a meal of it!

During the summer, when the zucchini abounds in our local honesty boxes and farm stands, I am always on the lookout for new ways to prepare it. While searching, I came across a Nigel Slater recipe online that sounded interesting. For the record, I love Nigel Slater and, in my book, he can do no wrong. 

HOWEVER, in the instance of this recipe, Nigel was clearly, ahem, mistaken. He called the breadcrumb topping gremolata! You and I both know that gremolata is an Italian condiment consisting of chopped parsley mixed with lemon zest and garlic. And it would be very tasty sprinkled on some zucchini but what Nigel actually made was a pangrattato! Because breadcrumbs. 

Potaytoe, potahtoe. Still delicious. 

Zucchini with Bacon Pangrattato

I use the very handy real bacon crumbles I buy in Costco for this dish but it’s never crispy enough, hence the extra frying step. If your bacon is already cooked extra crispy, you can skip that. Just put the bacon and butter in the pan and add the rosemary and garlic right away. This recipe is adapted from the one I found online (link above) but it is originally from Nigel’s 2013 book, Eat, The Little Book of Fast Food.

Ingredients

1/3 cup or 40g crumbled cooked bacon

2-3 tablespoons butter, divided

1 short sprig rosemary

1 clove garlic

Several sprigs parsley

About 1 oz or 28g day-old bread

zest small lemon

Fine sea salt

Freshly ground black pepper

Olive oil

3 medium zucchini, approximate weight 340g

Method

Slice some day-old bread thinly. 

I like to use baguettes because they get pretty hard the same day I buy them. This pangrattato is the perfect way to use a stale baguette up that might otherwise be thrown away.

Cut the slices up in to smaller bits and pulse them in a food processor to make breadcrumbs. 

Pull the leaves off of the rosemary and parsley sprigs and mince them and the garlic finely. Zest the lemon. 

In a large skillet, fry the bacon with one tablespoon of butter, until it gets crispy.

Add the minced rosemary and garlic. 

Stir for a minute or two then add the fresh breadcrumbs. 

Add more butter if the crumbs look dry. Let these cook until golden, turning them regularly, then toss in the minced parsley and the lemon zest. 

Season generously with fine sea salt and freshly ground black pepper. When all is crisp and golden, remove from the pan and wipe it with a paper towel. 

Trim the ends off of the zucchini and then cut them in half lengthwise. Cut each half in diagonal pieces. 

Sauté them in the skillet with a drizzle of olive oil and some butter until they are golden on all sides. 

Season well with salt and pepper. 

Pile them in a serving bowl.

Top with a generous helping of the bacon pangrattato. 

Store any leftover pangrattato in a sealed container in the refrigerator. 

Enjoy! 

Whew! That’s a wrap on our Alphabet Challenge for 2024! This is the 26th edition, brought to you by the letter Z. Many thanks to Wendy from A Day in the Life on the Farm for organizing and creating the challenge. Check out all the Z recipes below:

• Jolene’s Recipe Journal: Easy Ziti Bake
• Culinary Cam: Zabaglione alle Mandorle
• Karen’s Kitchen Stories: Zuppa Toscana
• Blogghetti: Baked Ziti with Ground Beef
• Food Lust People Love: Zucchini with Bacon Pangrattato
• Sneha’s Recipe: Zucchini Balls & Chicken Bake -Keto
• A Day in the Life on the Farm: Kolokithipites
• A Messy Kitchen: Zucchini Jam
• Magical Ingredients: Zhoug Zalouk Paratha Pockets
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Zesty Italian Balsamic Baked Oyster Crackers
• Mayuri’s Jikoni: Za’atar Swirls

Here are my posts for the alphabet challenge, thus far:
A: Anchovy Deviled Eggs
B: Spicy Braised Ginger Pork Belly
C: Cecilie's Favorite Coleslaw
D: Cajun Chicken Eggplant Dressing
E: Everything Pizza Tartin
F: Baked Chicken and Feta Meatballs
G: Grape Juice Jigglers
H: Crispy Bacon-wrapped Chicken Hearts
I: Raspberry Rhubarb Ice Cream
J: Java Dry Spice Mix Chops 

K. Korean Barbecue-style Meatballs 

L. Easy Lamb and Fresh Tomato Curry 

M. Fresh Mint Sauce 

N. Miso Butter Noodles 

O. Spicy Orange Braised Short Ribs 

P. Homemade Piri Piri Sauce 

Q, Cointreau Glazed Orange Quick Bread 

R. Leek and Lobster Mushroom Risotto 

S. Cheesy Sausage and Egg Casserole 

T. Stuffed Turkey Cutlets 

U. Spicy Urad Dal -

V. Spicy Vinegar Braised Chicken 

W. Honey Walnut Brittle 

X. Xmas Eggnog Fudge 

Y. Yemma Aouïcha – Eggplant with Chickpeas 

Z. Zucchini and Bacon Pangrattato - this post!

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Yemma Aouïcha – Eggplant with Chickpeas

Traditionally made with dried chickpeas soaked overnight and a spice paste called derssa, Yemma Aouïcha is a tasty classic dish from Algeria. It's so good!

I must confess that not only have I not been to Algeria, I had never heard of this dish before I started my search for recipes that begin with the letter Y. But as soon as I saw the dish name on one list, I began to look for more information about it and the mysterious spice paste derssa (or dersa or even dersah) that seemed integral and yet a little different in each recipe. 

These are the sorts of rabbit holes I adore when I am researching a recipe. I learn so much about other countries and cultures. For one, it seems that many Algerian recipes have chickpeas in them. Families almost always have a small bowl soaking overnight so that they can be used the next day. 

Derssa, however you spell it, is essential in many of the dishes and while some ingredients change, adding caraway and paprika, for instance, they all contain garlic, cumin, some form of red pepper and olive oil. 

Yemma means mother in the Algerian language and Aouïcha is the variation of the name Aïcha, which means “she who lives” or “alive and well.” 

When I started making the derssa with the amount of ingredients listed below, I realized that my little food processor couldn’t process such a small amount smoothly so I ended up doubling the recipe and using only half – about 4 1/2 tablespoons or 60g - in the Yemma Aouïcha. If you have to do the same, use leftovers as you would harissa. Or make this dish again! That is my plan.

Yemma Aouïcha – Eggplant with Chickpeas

NOTE: Start 8-12 hours ahead by soaking the chickpeas! Or you can substitute canned chickpeas. I measured mine after cooking so I am confident telling you to use 1 cup or 150g and rinse well. I give the approximate weight of my eggplant below but a little more or a little less won’t make any difference. 

Ingredients

For the derssa:

4 cloves garlic

1 red chili pepper

1 teaspoon cumin powder

1 teaspoon paprika

1/2 teaspoon freshly ground black pepper

1/2 teaspoon fine sea salt

2 tablespoons olive oil

For the Yemma Aouïcha:

1/3 cup or 66g dried chickpeas (or see note above the ingredient list)

2 large eggplant, approx. weight 2 lbs or 796g

1/4 cup or 60ml canola or other light oil

3/4 cup or 150g rice (I used extra-long grain Basmati)

3 cups or 720ml vegetable or chicken stock

small bunch cilantro, hard stems removed, chopped roughly, plus extra to garnish

1 lemon, cut in wedges to serve

Method

Soak your chickpeas in plenty of cool water for at least 8 hours, or overnight.

Make the derssa by combining all of the ingredients in a small food processor. 

This is one recipe's worth. I actually doubled it, as mentioned above.

Blend till smooth. You can use a mortar and pestle as well. Refrigerate until ready to use. 

When you are ready to cook, wash and rinse the soaked chickpeas. Boil the chickpeas in fresh water for about 10 minutes then drain them in a colander. They should be half cooked and will finish cooking later. 

Cut the eggplant into small cubes.

In a large nonstick pan add a little of the oil and fry the eggplant in batches till they are golden brown, for about 10 minutes. 

Put the browned eggplant in a large bowl and fry the next batch until they are all golden.

Remove the hard stems from the cilantro and chop the tender stems and leaves. 

In a large pot, combine the chickpeas, eggplant and the derssa with 3 tablespoons canola oil.

Mix all the ingredients together. Pour in the rice and the chopped cilantro.

Cover with the stock, bring to a low boil and then simmer, covered, for 20 minutes.

 

Check it and if some of the rice is still hard, add a little water and simmer for another 5 minutes or until the rice is cooked.

Remove from the heat and leave covered until ready to serve. 

Serve warm, drizzled with a little bit of lemon juice and garnish with a little chopped cilantro and a lemon wedge. And since I made double the derssa, I added a little more of that on top. 

Enjoy! 

Welcome to the 25th edition of the 2024 Alphabet Challenge, brought to you by the letter Y. Many thanks to Wendy from A Day in the Life on the Farm for organizing and creating the challenge. Check out all the Y recipes below:

• Jolene’s Recipe Journal: Gingerbread Cinnamon Rolls 
• Food Lust People Love: Yemma Aouïcha – Eggplant with Chickpeas 
• Karen’s Kitchen Stories: Japanese Milk Bread with Yudane (Shokupan) 
• Culinary Cam: Garlicky Yogurt Topped with Çılbır, Turkish Poached Eggs 
• Blogghetti: Fresh Fruit Yogurt Parfaits 
• Sneha’s Recipe: Kiwi Yogurt Whip 
• A Day in the Life on the Farm: Tzatziki 
• Mayuri’s Jikoni: Thandai Baked Yogurt 
• A Messy Kitchen: Yuzu Pie 
• Magical Ingredients: Yuca Paratha 
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Jalapeño Yellow Cornmeal Brown Sugar Cookies

Here are my posts for the alphabet challenge, thus far:
A: Anchovy Deviled Eggs
B: Spicy Braised Ginger Pork Belly
C: Cecilie's Favorite Coleslaw
D: Cajun Chicken Eggplant Dressing
E: Everything Pizza Tartin
F: Baked Chicken and Feta Meatballs
G: Grape Juice Jigglers
H: Crispy Bacon-wrapped Chicken Hearts
I: Raspberry Rhubarb Ice Cream
J: Java Dry Spice Mix Chops 

K. Korean Barbecue-style Meatballs 

L. Easy Lamb and Fresh Tomato Curry 

M. Fresh Mint Sauce 

N. Miso Butter Noodles 

O. Spicy Orange Braised Short Ribs 

P. Homemade Piri Piri Sauce 

Q, Cointreau Glazed Orange Quick Bread 

R. Leek and Lobster Mushroom Risotto 

S. Cheesy Sausage and Egg Casserole 

T. Stuffed Turkey Cutlets 

U. Spicy Urad Dal -

V. Spicy Vinegar Braised Chicken 

W. Honey Walnut Brittle 

X. Xmas Eggnog Fudge 

Y. Yemma Aouïcha – Eggplant with Chickpeas - this post!

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Xmas Eggnog Fudge

Turn everybody's favorite creamy, sweet holiday beverage into Xmas Eggnog Fudge with this simple recipe your friends and family are sure to love. It's perfect as a holiday gift or to take on the road for when you need an eggnog fix.

One of my favorite recipes for the holidays is my grandmother's homemade eggnog.  She always made enough for a houseful, starting with a gallon of milk and almost one dozen large eggs. 

I remember one of my last Christmases at home, following her around the kitchen as she made a batch, writing down the ingredients and her steps. Just four ingredients for a thick, rich, wonderful eggnog. When I got back to my house, I copied it out more neatly into a blank leaf at the back of my Good Housekeeping. I didn’t want to lose it.

I tend to halve the recipe for our smaller household and that still makes plenty. Mo’s homemade eggnog is always served warm with a splash of some strong stuff, either bourbon or rum. 

We also always have store-bought eggnog on hand because we like to drink it cold, spiked or not, and use it in baked goods like my streusel coffee cake, eggnog pound cake, muffins and mousse or homemade candy, like this Xmas eggnog fudge. 

I think it would be fair to say that we are huge fans of The Nog. Hope you are too!

Xmas Eggnog Fudge

Abject apologies for the lack of process photos for this recipe. The lighting was terrible and shots of the pot on the stove would genuinely not have been helpful to include. Make sure you use a timer and a candy thermometer and follow the instructions. You’ll be fine. (Any questions? Leave me a comment.)

Ingredients

2 3⁄4 cups or 550g sugar

1 cup or 240ml commercial good quality eggnog (NOT low fat)

1/2 teaspoon salt

6 ounces or 170g white chocolate, chopped roughly (Use good quality- not baking chocolate or chips)

1 1⁄2 cups or 85g mini marshmallows

1⁄2 teaspoon cinnamon

1 cup or 150g almonds, toasted and chopped coarsely

1⁄8 cup or 30g butter (Do not substitute margarine!)

Freshly grated or powdered nutmeg for decoration. 

Method

Line a 9x9-inch 23x23cm pan with aluminum foil and set aside.

In a heavy bottomed saucepan, mix together the eggnog, sugar and salt, bring to a slow rolling boil over medium to med-high heat. Do not walk away from the pot. If it threatens to boil over, turn the heat down just a little bit. You still need a rapid boil. Set a timer for 2 minutes when it starts to boil.

When the timer rings, remove the pot from the stove and stir in the marshmallows and cinnamon.

Put the pot back on the stove and bring it back to a rolling boil and set the timer for 6 minutes. 

Put your candy thermometer in the pot. The temperature should reach at least 234°F or 112°C but no higher than 238°F or 114°C. Then the pot should be removed from the heat.

When the 6-minute timer rings or the mixture reaches the proper temperature, whichever happens first, remove the pot from the stove and stir in the butter, white chocolate and chopped almonds.

Stir rapidly with a wooden spoon until the butter and chocolate have melted and are completely incorporated and the mixture has a glossy appearance. 

Pour it into your prepared foil-lined pan and quickly sprinkle with nutmeg, if desired. Leave to cool completely at room temperature. 

To cut, remove the fudge from the pan by lifting the foil lining out and cut it into small squares with a sharp knife. It’s very rich so you can cut them quite small. 

You can put the squares in little candy liners to serve (or gift) or stack them on a decorative plate. 

Store in a sealed container in a cool, dry place. 

Enjoy! 

Welcome to the 24th edition of the 2024 Alphabet Challenge, brought to you by the letter X. Many thanks to Wendy from A Day in the Life on the Farm for organizing and creating the challenge. Check out all the X recipes below:

• Karen’s Kitchen Stories: Brothless Ramen with XO Sauce 
• Sneha’s Recipe: Chicken Xacuti 
• Mayuri’s Jikoni:Mushroom Xacuti 
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: X’s & O’s (Hugs & Kisses) Brown Sugar Cookies
• Jolene’s Recipe Journal: Xavier Soup 
• Blogghetti: Xiaodianxin - Eggless Chinese Butter Cookies 
• Food Lust People Love: Xmas Eggnog Fudge 
• Culinary Cam: Xoconostle Tartlets 
• Magical Ingredients: Xoconostle Xnipec Paratha 
• A Messy Kitchen: Xoi - Vietnamese Sticky Rice 
• A Day in the Life on the Farm: Xylocarp Cocktail 

Here are my posts for the alphabet challenge, thus far:
A: Anchovy Deviled Eggs
B: Spicy Braised Ginger Pork Belly
C: Cecilie's Favorite Coleslaw
D: Cajun Chicken Eggplant Dressing
E: Everything Pizza Tartin
F: Baked Chicken and Feta Meatballs
G: Grape Juice Jigglers
H: Crispy Bacon-wrapped Chicken Hearts
I: Raspberry Rhubarb Ice Cream
J: Java Dry Spice Mix Chops 

K. Korean Barbecue-style Meatballs 

L. Easy Lamb and Fresh Tomato Curry 

M. Fresh Mint Sauce 

N. Miso Butter Noodles 

O. Spicy Orange Braised Short Ribs 

P. Homemade Piri Piri Sauce 

Q, Cointreau Glazed Orange Quick Bread 

R. Leek and Lobster Mushroom Risotto 

S. Cheesy Sausage and Egg Casserole 

T. Stuffed Turkey Cutlets 

U. Spicy Urad Dal -

V. Spicy Vinegar Braised Chicken 

W. Honey Walnut Brittle 

X. Xmas Eggnog Fudge -  this post!

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Honey Walnut Brittle

This microwave recipe for Honey Walnut Brittle is super easy and quick, yet delightfully buttery, nutty and delicious. I think Gram would approve.

There was really nothing my grandmother liked more than a good old-fashioned peanut brittle so occasionally I used to make or buy her some. She wasn’t really supposed to be eating candy because of her diabetes but, hey, the occasionally treat didn’t kill her. 

In fact, she lived to the impressive age of 99 1/2 years old. When she passed away in July of 2013, we already had a big shindig planned for December to celebrate her 100th birthday. Truly, we expected her to live even longer than that.

Though a child of the early 1900s who rode a horse and buggy to school every day, she eagerly embraced cooking breakthroughs like the microwave and canned "cream of" soup. Her favorite cooking appliance was a little toaster oven. She made all sorts in that thing, from biscuits to baked chicken thighs and mini pizzas. 

As I stirred this microwave brittle, I thought of Gram and how much she would have enjoyed both eating it and how easy it is to make.  

Honey Walnut Brittle

You need a large microwaveable bowl for this recipe! When it boils in the microwave and again when the baking soda is added at the end, the mixture foams up and will overflow a small bowl. This recipe is adapted from one on All Recipes.

Ingredients

1 cup or 200g sugar

½ cup or 120ml honey

1 cup or 100g chopped walnuts 

1 tablespoon unsalted butter, plus more for greasing the foil

½ teaspoon fine sea salt

1 teaspoon vanilla extract

¾ teaspoon baking soda

Method

Line a large baking sheet with foil and grease it well with butter.

Mix the sugar and honey together in a large microwave-safe glass bowl. 

Place in the microwave and cook on high for 1 minute. 

Stir, and cook 1 minute more. 

Stir mixture again, and cook until mixture boils and the sugar is completely dissolved, an additional 30 seconds to 1 minute. I watched through the microwave door and mine started to bubble up at about 45 seconds. 

Fold the walnuts into the sugar/honey mixture. 

Heat in the microwave another 3 minutes, stirring between each minute. (I took photos all along the way but do you truly need to see them all? I'm guessing not.) The bowl will be hot so use mitts to protect your hands. 

Stir in the butter, salt and vanilla extract. 

Microwave until mixture is caramel in color, an additional 1 to 2 minutes.

Carefully remove the hot bowl from microwave, and quickly stir in baking soda until fully incorporated. This will foam up!

Immediately pour the mixture onto your buttered foil-lined pan. 

Allow to cool until the brittle is set, about 15 minutes in a cool kitchen. It could take longer in a warm place. In hot Texas, I popped mine in the refrigerator when I got impatient. Break into pieces and store in an airtight container.

Enjoy! 

Welcome to the 23th edition of the 2024 Alphabet Challenge, brought to you by the letter W. Many thanks to Wendy from A Day in the Life on the Farm for organizing and creating the challenge. Check out all the W recipes below:

• Jolene’s Recipe Journal: Whole Wheat Waffles 
• Culinary Cam: Roasted Watermelon Radish with Maple-Kissed Tahini Sauce 
• Karen’s Kitchen Stories: Homemade Wonton Soup 
• Blogghetti: Slow Cooker Ham and White Bean Soup 
• Food Lust People Love: Honey Walnut Brittle 
• A Messy Kitchen: Whiskey Sriracha Caramel Corn 
• Sneha’s Recipe: Cheesy Wafer Pav 
• A Day in the Life on the Farm: Salted Caramel Whiskey Espresso Cocktail 
• Mayuri’s Jikoni: Walnut Chocolate Tartlets
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Whiskey-Soaked Raisin Baked Stove Top Stuffing

Here are my posts for the alphabet challenge, thus far:
A: Anchovy Deviled Eggs
B: Spicy Braised Ginger Pork Belly
C: Cecilie's Favorite Coleslaw
D: Cajun Chicken Eggplant Dressing
E: Everything Pizza Tartin
F: Baked Chicken and Feta Meatballs
G: Grape Juice Jigglers
H: Crispy Bacon-wrapped Chicken Hearts
I: Raspberry Rhubarb Ice Cream
J: Java Dry Spice Mix Chops 

K. Korean Barbecue-style Meatballs 

L. Easy Lamb and Fresh Tomato Curry 

M. Fresh Mint Sauce 

N. Miso Butter Noodles 

O. Spicy Orange Braised Short Ribs 

P. Homemade Piri Piri Sauce 

Q, Cointreau Glazed Orange Quick Bread 

R. Leek and Lobster Mushroom Risotto 

S. Cheesy Sausage and Egg Casserole 

T. Stuffed Turkey Cutlets 

U. Spicy Urad Dal -

V. Spicy Vinegar Braised Chicken 

W. Honey Walnut Brittle - this post!

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Spicy Vinegar Braised Chicken

Tangy and tasty, this spicy vinegar braised chicken is made with balsamic and red wine vinegars and lots of garlic. It’s delicious! 

Back in the day, it was quite common, at least in the southern United States to save rendered bacon grease for frying other ingredients. In fact, I have my grandmother’s can on my stove today but I must confess that it now contains just the regulators for my pressure cooker.  

Not because I don’t save my bacon grease – bite your tongue! - but because I keep my bacon grease in a Mason jar in the refrigerator. It lasts for ages like that and I just keep adding to it whenever I fry bacon.

I guess in the old days, refrigeration wasn’t common. My mom remembered when an ice box was actually an ice box and a man would deliver a big block of ice each week to put in the bottom drawer to keep everything up top cool. 

All of that to say, this recipe calls for bacon grease! It adds a lot of flavor but if you don’t save yours – why not? - please substitute olive oil or canola. 

Spicy Vinegar Braised Chicken 

We like food spicy so I use a whole teaspoon crushed red pepper here. Use less if spicy isn’t your thing. This recipe is adapted from one on New York Times Cooking. 

Ingredients

2.2 lbs or 1 kg bone-in chicken thighs

Fine sea salt and black pepper

2 tablespoons bacon grease (or substitute olive or canola oil) 

6 garlic cloves, peeled, smashed and lightly chopped

1 teaspoon crushed red pepper

½ cup or 120ml good quality balsamic vinegar

½ cup or 120ml good quality red wine vinegar

5 1/2 oz or 155g baby roma tomatoes, halved

For garnish and added flavor:

Small bunch cilantro, hard stems discarded, chopped

Method

Season chicken well on both sides with salt and pepper. In a large sauté pan, heat the bacon grease over medium heat. Panfry the chicken, skin side down first, making sure not to crowd the pan. We want to get some good color on the skin and if the chicken is packed too tightly, it will steam instead of fry. 

Turn the chicken once the skin is browned and panfry till golden on the other side as well. Remove the chicken from the pan and set aside on a plate deep enough to contain any juices that form. 

Remove all but a couple of tablespoons of the oil from the pan. Add the garlic to the pan and cook until it starts to become fragrant and lightly golden, about 2 minutes. 

Add in the crushed red pepper and fry for another 30 seconds or so. Pour in the vinegars and bring to a boil. 

Reduce the heat to medium low and put the chicken and any accumulated juices back in the pan. 

Cover and cook for 15 minutes, basting the chicken occasionally with the sauce. The chicken will let out juice so for a while you’ll have more sauce but just keep cooking. 

Remove the lid and continue cooking and basting until the sauce is almost completely gone and the chicken is fully cooked inside. (You can check by cutting into one of the thighs. There shouldn’t be any pink left near the bone.)

Add in the tomato halves and pop the lid back on for a minute or two, so they warm through. Baste again so that the tomatoes are covered with sauces.

Sprinkle with the chopped cilantro. 

Enjoy! 

Welcome to the 22th edition of the 2024 Alphabet Challenge, brought to you by the letter V. Many thanks to Wendy from A Day in the Life on the Farm for organizing and creating the challenge. Check out all the V recipes below:

• Jolene’s Recipe Journal: Vanilla Mug Cake 
• Culinary Cam: Teriyaki Sauce-Swabbed Venison Burgers on Seeded Sourdough Buns 
• Sneha’s Recipe: Veggies Mixed Dal Khichdi 
• Karen’s Kitchen Stories: No Churn Vietnamese Coffee Ice Cream 
• Blogghetti: Homemade Vanilla Latte 
• Mayuri’s Jikoni: Vegetable Cutlets 
• A Day in the Life on the Farm: Vietnamese Chicken Stirfry 
• A Messy Kitchen: Tropical Vols Au Vents 
• Food Lust People Love: Spicy Vinegar Braised Chicken 
• Magical Ingredients: Val Dal Veggie Paratha 
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Sweet & Spicy Balsamic Vinegar Deviled Eggs

Here are my posts for the alphabet challenge, thus far:
A: Anchovy Deviled Eggs
B: Spicy Braised Ginger Pork Belly
C: Cecilie's Favorite Coleslaw
D: Cajun Chicken Eggplant Dressing
E: Everything Pizza Tartin
F: Baked Chicken and Feta Meatballs
G: Grape Juice Jigglers
H: Crispy Bacon-wrapped Chicken Hearts
I: Raspberry Rhubarb Ice Cream
J: Java Dry Spice Mix Chops 

K. Korean Barbecue-style Meatballs 

L. Easy Lamb and Fresh Tomato Curry 

M. Fresh Mint Sauce 

N. Miso Butter Noodles 

O. Spicy Orange Braised Short Ribs 

P. Homemade Piri Piri Sauce 

Q, Cointreau Glazed Orange Quick Bread 

R. Leek and Lobster Mushroom Risotto 

S. Cheesy Sausage and Egg Casserole 

T. Stuffed Turkey Cutlets 

U. Spicy Urad Dal -

V. Spicy Vinegar Braised Chicken - this post!

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