Renee Cologne

Renee Cologne is a multi-talented singer, songwriter, musician, recording engineer, and designer.  She has earned the Artist of the Year honor by The Artists Forum because of acclaimed albums like Rock and Roll Housewife.  Renee is also a supporter of anti-hunger causes and kindly shared her delicious recipes.



1/2 cup coarsely chopped chorizo
6 tablespoons extra virgin olive oil
1 cup chunked cooked lobster meat
1 cup peas, defrosted if frozen
1/2 pound fettuccine or other long pasta
Crushed red pepper flakes to taste
Coarse salt to taste

    Bring a large pot of water for pasta to a boil and salt it. Combine chorizo and 2 tablespoons oil in a large skillet; when it begins to brown, add lobster and peas. Cook, stirring occasionally, until hot, then keep warm while you cook pasta.
    Cook pasta until tender but not mushy, then drain. Toss with chorizo-lobster mixture, remaining olive oil, red pepper flakes and salt. Serve immediately.

    Yield:  2 large or 4 small servings.




    6 tablespoons olive oil, divided
    3 cups sliced onions
    6 large garlic cloves, minced
    1 tablespoon Hungarian sweet paprika
    1 1/2 teaspoons coarse kosher salt
    1 teaspoon turmeric
    1 teaspoon ground coriander
    1 teaspoon fennel seeds, ground
    1 teaspoon freshly ground black pepper
    1/2 teaspoon ground cumin
    1/2 teaspoon ground ginger
    2 cups drained canned diced tomatoes (from 28-ounce can)
    1 cup water
    3 tablespoons (or more) fresh lemon juice
    8 chicken thighs with bones, skinned
    8 chicken drumsticks, skinned
    1 large eggplant, unpeeled, cut into 1-inch cubes
    1 tablespoon chopped fresh marjoram
    1/2 cup whole blanched almonds or slivered almonds, toasted
    Chopped fresh cilantro

    Heat 2 tablespoons olive oil in heavy large wide pot over medium heat. Add onions and garlic. Cover and cook until onions are soft, about 10 minutes. Add paprika, salt, turmeric, coriander, fennel, pepper, cumin and ginger; stir 1 minute. Add tomatoes, 1 cup water, and 3 tablespoons lemon juice; bring to boil. Arrange all chicken in single layer in pot; spoon some sauce over. Bring to boil. Reduce heat to medium-low, cover and simmer 15 minutes. Turn chicken over, cover and simmer until chicken is tender, about 20 minutes longer.
    Meanwhile, preheat oven to 400 degrees F.  Brush large rimmed baking sheet with olive oil. Place eggplant and remaining 4 tablespoons olive oil in large bowl; toss to coat. Spread eggplant out on prepared baking sheet and bake until soft and brown, stirring occasionally, about 25 minutes. (Chicken and eggplant can be made 1 day ahead. Cool slightly. Refrigerate separately until cold, then cover and keep refrigerated.)
    Stir eggplant and marjoram into chicken. Simmer uncovered 10 minutes to heat through and blend flavors. Season stew to taste with more lemon juice, if desired, and salt and pepper. Transfer chicken to large shallow bowl. Sprinkle with almonds and cilantro.

    Yield:  2 large or 4 small servings.



    3 cups whole milk
    1 cup sugar
    2 eggs
    3 tablespoons cornstarch
    2 tablespoons cocoa
    1/4 cup whole milk
    2  tablespoons butter

    Stir milk & 1/2 cup sugar while heating in heavy saucepan – do not let boil. Mix other ingredients (except butter) in another pan over low heat until smooth. Add to pan with milk and stir until it thickens. Remove from heat. Add butter. Cool & strain into baked pie shell. Chill 2-3 hours before serving.
    Can be served with whipped cream on top!


    Thanks to Renee for sharing her recipes.  If you enjoy her recipes, please volunteer your time and contribute to your local food pantry.