Cincinnati “Skyline” Chili

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This recipe has been in my family for almost 30 years! This spiced meat sauce is cooked for at least 4 hours and then served over spaghetti. Traditional toppings include cheddar cheese, diced onions, oyster crackers, and beans (we skip the beans).


It is absolutely gorgeous in Kansas right now. I took a drive the other day and had to pull over to capture this rainbow on a sunny day. So perfect!


I just love these hills.  Deep breath.


Despite the beautiful, understated view, I have not been feeling very inspired to post recently.

There are a couple of reasons for this:

1. I’m dieting. Sort of. The baby’s half birthday came and passed. Along with that came the realization that I won’t have the metabolism of a breastfeeding mother forever. My goal is to reach the healthy BMI range, and I still have about 12% of my body weight to lose. Ug.

2. Flu season started early, and I was the only person healthy in my house. Let me tell you about how much leisurely free time I had to cook and write. None. Yup.

3. I haven’t felt inspired. My produce service was temporarily stopped. I tried some new foods, but I wasn’t happy with the results. I’m in a creative rut.


Finally, I had an idea. A non diet friendly idea, but that’s ok once in a while.


Instead of a new recipe, why not turn to one of the oldest recipes in my possession?


I was born in Cincinnati. My parents lived there while my dad attended grad school and my mom taught inner city. Then they whisked me on a tour of the country that ended in a red brick house in Kansas.


But my story started in Cincinnati, and I LOVE this chili.

There’s nothing quite like Cincinnati’s Skyline Chili. Just take a look at the ingredient list, and that’s evident.

Just try it. You won’t be sorry!


Cincinnati "Skyline" Chili

This recipe has been in my family for almost 30 years! This spiced meat sauce is cooked for at least 4 hours and then served over spaghetti. Traditional toppings include cheddar cheese, diced onions, oyster crackers, and beans (we skip the beans).
Servings 8


  • 1 quart cold water
  • 2 lb ground beef
  • 1/2 tsp cumin
  • 1/2 tsp black pepper
  • 1/2 tsp cayenne pepper
  • 1 tsp cinnamon
  • 1 garlic clove minced
  • 1 tbsp salt
  • 2 tbsp chili powder
  • 1 1/2 tbsp allspice
  • 2 medium onions minced
  • 1 6 oz can tomato paste
  • 3 bay leaves
  • 2 dashes Worcestershire sauce
  • 1 lb box spaghetti
  • Toppings: cheddar cheese, oyster crackers, diced onion


  1. In a large pot, crumble the raw hammer into the water.
  2. Add everything else.
  3. Simmer for 4 hours, stirring occasionally.
  4. Drain/scoop off excess water and grease. Cook spaghetti per package instructions.
  5. Serve over spaghetti with desired toppings.

Chickpea Curry Over Brown Basmati Rice

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Something magical happens as the onion and the curry powder bloom over the heat. Flavors come to life, and the stress of the world melts away. These vegan curried chickpeas over brown basmati rice feed body, mind, and soul. It’s one of my favorite recipes, in case you can’t already tell.

I was on the fence about writing about this.  Google chickpea curry and a TON of identical recipes will come up, and mine isn’t all that different.  One of those was what inspired me to cook this for the first time several years ago, but as time passed, the recipe changed.  Now I use fewer ingredients and have upgraded to brown basmati rice (which you can now buy at Aldi grocery stores!).


Chickpea curry is one of our favorite recipes, and it served to be a huge inspiration to writing about food in the first place.  I clearly remember the day: screaming fussy baby and we’re STARVING.  My husband volunteered to do the cooking for the evening (he was that hungry haha), so I’m calling instructions over the partition between the living room and the kitchen while doing the mom-things that needed to be done.

Me: “Are the onions in the skillet opaque yet?”

Adam: “Yes. Now what do I do?”


I shout off the next several ingredients off the top of my head, including where to find them in the kitchen, reminding him to shake the can of coconut milk.  I ended up coaching him through the entire dinner process off the top of my head from the other room.

Now maybe that’s something that lots of people can do.  I know several of the women in my family could probably cook a favorite recipe blindfolded.  Adam, however, was apparently impressed.


After seven years of marriage, I managed to surprise him by doing something unexpected. And that’s a pretty good feeling.

There’s something about getting encouragement from someone you love, someone who knows you better than anyone else, that’s just the little push you need to try something new 

Both Non-Baker and my site broke triple digits in views this month.  We’ve moved beyond just the friends and family who feel loving obligation to read what we write into a small community of kind readers who happened to stop by.

(In case you didn’t know, my sister, Anna, and I realized that we were both flirting with the idea of starting very different food blogs, so we started at the same time.  Check out Anna’s blog sometime!  It’s great!)

So why do I share a recipe that’s been done before on the internet?  Because sharing a recipe is also showing a little piece about who I am.

So enjoy chickpea curry.  Its texture is absolutely perfect, not to mention its flavor.


  • 1 C brown basmati rice
  • 2 1/4 C water
  • 1 yellow onion, chopped
  • 2 tbsp olive oil
  • 1 tbsp curry powder
  • 1/2 tsp cayenne
  • 1  14 oz can coconut mil
  • 1 tbsp honey
  • 1 tbsp hot chili paste (sriracha or other  brand)
  • 2 14 oz cans chickpeas (garbanzo beans)


  1. Cook the rice per package instructions.
  2. Start the onion cooking in olive oil over a medium heat in a large deep skillet.  Stir occasionally.
  3. When onion is opaque, add curry powder.  Allow curry to cook with onion for about a minute to meld the flavors.  Add the cayenne pepper.
  4. Give the can of coconut milk a shake, as it naturally separates.  Pour into the pan.
  5. Add the honey and chili paste.  Let the sauce bubble for a minute or so. (Taste and adjust flavor as needed. Some curry powder and chili paste is more mild than others.)
  6. Drain cans of chickpeas and dump into curry sauce.  Stir to combine.
  7. Serve curry sauce over rice in bowls.  Enjoy!

Something magical happens as the onion and the curry powder bloom over the heat. Flavors come to life, and the stress of the world melts away. These vegan curried chickpeas over brown basmati rice feed body, mind, and soul. It's one of my favorite recipes, in case you can't already tell.

Handmade Pierogies

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These happy little dumplings filled with potato originally hail from Pre-war Poland (now the Ukraine).   The types of filling can vary, but potato, onion, and cheese are common.   This versitle dough can be baked, boiled, or fried from its frozen state. Perfect for holidays or make ahead for a quick and impressive side to any meal.

When a member of the University Christian Church Solid Rock Youth Group asked me to submit something for their silent auction, how could I say no? My alma mater just as much as my high school, this is the place where I met my high school sweetheart, now my husband of 7 years. Their leader married us. The trips–the summer camps, CIY conferences, missions trips to Mexico and New Orleans and Alabama–greatly influenced who I am today. It feels like just a summer or two ago, not a decade ago. I wouldn’t be surprised if my R.A.M. letters are still tucked into a box somewhere.

So, really,  how could I say no?


I had made and donated pierogies before, so that was what I offered.  I mean, who wouldn’t want little smile-shaped pockets of mashed potato?

These little dumplings take a little more effort than my standard recipe, but Pierogies are my love language, so I find that it’s worth it.  And, since you do all the work ahead of time, it only takes a few minutes to enjoy this terrific side dish on a busy evening.


They’re just my favorite.  You can tell because in this digital age, I actually took the time to write down the recipe on a card.


Just ignore the fact that I misspelled vegetable here, please.  *face-palm*

Start with the dough.  A large bowl and a well of flour filled with the liquid ingredients.  Go slowly; the best things in life cannot be rushed.


I took a chance, and used my dough hook on my Kitchen-Aid stand mixer to handle the kneeding of this dough.  I was nervous because I had never used that feature before, but it worked like a charm!  And watching it go was more than mildly satisfying.

While the dough rests, start peeling and boiling potatoes to make the filling.


I’ve never met a flavor of pierogi that I didn’t like.  Green onion and cheddar are my favorites, but today I made cheddar and onion.

Roll out the dough to about 1/8 of an inch thick, and cut into circles using a biscuit cutter or an upside down cup.  Stuff with about a tablespoon of potato in each.  Seal the edges with loving attention to detail — nobody wants a watery pierogi.

Most importantly, lay flat individually on a wax paper lined cookie sheet and leave in the freezer for 24-48 hours until frozen.


I tried to rush this process once.  I bagged a bunch of half-frozen pierogies and proudly walked into Thanksgiving dinner, unaware of the catastrophe that awaited.  Skip to the end of the story: me in tears, all the pierogies stuck together, most of them ripping open while they boiled.


A few people politely ate raw, watery pierogi dough that year. I am so sorry.

Ok back to today, because I’ve mastered this process now, and I’d rather repress that memory.  After freezing this batch for a day, of course I had to taste test!  Obviously I’ve learned SOMETHING from the Thanksgiving Day fiasco!



I boiled them first, 5 minutes, but then I fried them up in a skillet with a little olive oil.  Ya know, for my health.  Butter would be even better.

Soft and freshly boiled is fine, but that little bit of brown, crispy crust just puts them over the top.


So please, if you are attending the UCC Silent Auction tonight, bid some $$$ on my pierogies, because it’s for a good cause.



  • 3 C all purpose flour
  • 1 C water
  • 1 large egg
  • 1 tsp vegetable oil
  • 1 tsp salt

Potato Filling:

  • 1 1/2 lbs russet potatoes
  • 6 oz grated cheddar
  • 1 tbsp garlic salt


  1. Put flour in a large, shallow bowl, and make well in the center.  Add water, egg, oil, and salt.  Carefully beat together with a fork, not to disturb the flour.  Continue stirring, gradually incorporating flour until a soft dough forms
  2. Transfer dough to a floured surface and kneed about 8 minutes, or use a dough hook and kneeding setting on a stand mixer.
  3. Dump dough onto clean counter top.  Invert bowl over dough and let sit at room temperature for 1 hour.
  4. While dough stands, peel potatoes and cut into 1 inch pieces.  Boil potatoes about 8 minutes.  Drain, add cheese and garlic salt, and mash (feel free to use a stand mixer here too!).
  5. Let potatoes cool, and scoop with a cookie scoop to make uniform rounded balls.  Refrigerate until dough is ready.
  6. Half the dough, and roll out to 1/8 inch thick.  Cut 24 rounds with a floured cutter.
  7. Place a single round in the palm of your hand, add a potato ball in the center, and use your fingers to close the dough around the ball.  Pinch the edges firmly and seal completely.
  8. Freeze for 24 to 48 hours.  They can remain in the freezer for 3 months (if they last that long).
  9. When ready to eat, boil pierogies for 5 minutes or until they float.


Optional: drain and fry in a small amount of olive oil until a crust forms.

Vegan “Kartoffelsalat” (German Potato Salad)

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Kartoffelsalat, or German potato salad, is traditionally served warm.  Fresh dill, sautéed onion, and a hint of vinegar makes this salad delicious while still being light and nutritious. This salad is a great vegan option and dairy and egg free, perfect for any social gathering or potluck. Break free of the gelatinous supermarket potato salad, and enjoy the freshness of the ingredients that brings everyone back wanting more.

Kartoffelsalat, or German potato salad, is traditionally served warm. Fresh dill, sautéed onion, and a hint of vinegar makes this salad delicious while still being light and nutritious. This salad is a great vegan option and dairy and egg free, perfect for any social gathering or potluck. Break free of the gelatinous supermarket potato salad, and enjoy the freshness of the ingredients that brings everyone back wanting more.

One of my favorite local restaurants here in Manhattan, KS is the Little Apple Brewing Company.  They are known for their beef, and I challenge you to find a better burger than theirs.  Even if you can find a better burger (doubt it), I know you will not find a better combo than a big juicy burger and a side of German potato salad.  Ordering a side of German potato salad with a LABCO burger is how I was introduced to this amazing dish in the first place, and it’s one of my all-time favorite dinners out, which is saying a lot.

This recipe is no copycat of the LABCO German potato salad, and it doesn’t try to be.  Traditional German potato salad uses bacon and its grease, and I imagine the restaurant has no qualms including similar high fat and sodium content in their decadent side dish. Instead, this recipe is much lighter and uses no animal by-products; it’s vegan and allergy friendly!


For some reason, I recently confidently volunteered to bring potato salad to a dinner function even though I knew some people who couldn’t eat dairy and eggs.  It wasn’t until later that I realized that all my potato salad recipes relied on ranch, sour cream, or mayo.  You know the feeling??

Yup. Gob understands.

I studied vegan potato salad recipes without finding anything that struck my fancy, mostly because I struggled to imagine a non-fried potato in any form not being paired with dairy!  (Baked potatoes without sour cream OR butter OR cheese??! Shudder!)

Inspiration came in the form of a gift from an old man at my community garden.  My garden neighbor generously offered some fresh dill that he was thinning out anyway.  Not really familiar with how to even use fresh dill, I initially took it to be polite, but the dill completely inspired this recipe.  It has never even crossed my mind to grow dill, but I really enjoyed finding ways to use it!  Now I can’t wait to get the stuff in the ground to use again!

I confess, when I made this salad, I didn’t realize until JUST before it was time to leave for dinner that I didn’t have any apple cider vinegar in the house. With no time to buy any, I tasted and eventually served the salad without the vinegar because it was SO GOOD.  I later added the vinegar on another attempt, and the result was a completely a different salad, and both versions are absolutely delicious and very enjoyable!



  • 3 lbs yukon gold potato, cubed
  • 1 large onion, diced
  • 1/4 C olive oil
  • 1/4 C apple cider vinegar (optional)
  • 2 tbsp fresh dill, chopped
  • Salt and pepper


  1. Cover the potatoes in water in a large pot and bring to a boil.  Cook until completely tender. Drain and transfer to a large bowl.
  2. Meanwhile, heat the olive oil and the onion in a skillet over a medium-high heat, stirring often, until the onion is soft and translucent.  Add vinegar to skillet and remove from heat.
  3. Pour the skillet contents over the potatoes, add the dill, and mix until distributed evenly and potatoes are slightly crushed.  Salt and pepper to taste.  German potato salad is traditionally served warm, but this salad is also yummy cold.

Extra note: Vinegar is the quintessential ingredient when making German potato salad.  However, the vinegar is optional and can be adjusted to taste.  If the hint of vinegar is not a flavor you enjoy, I would recommend only adding a couple of tablespoons or eliminating it altogether.  The salad without the vinegar is still absolutely delicious!  I can’t say it enough!