By Callie Frye

Callie Frye is a Black, cis woman, panqueer and a Russophile. She is also Deaf and a native American Sign Language (ASL) user. Callie is a former legal advocate for Disability Rights California (protection & advocacy system for people with disabilities – every state has one). She received my Master’s degree in International Public Service from DePaul University and Bachelor’s degree in International Government from Gallaudet University.

Many people asked me how my fixation on Russia emerged. Here is my story: I went on a four months backpacking trip in Europe with my former college roommate back in the summer of 2013. That was with the goal of visiting every Southern and Eastern Europe and we accomplished the goal. I stopped by in Sofia, Bulgaria for the 2013 Summer Deaflympics and I bumped into a group of Russian athletes and spectators. We hit it off almost immediately and very well. I ended up hanging out with them every day. They were so friendly, forthcoming, and generous. I learned many things about Russian history and culture through their stories. I have been increasingly and consistently fascinated by anything Russian. As a result, I have been a magnet to Russia. I ended up gaining more Russian friends, and I visited the country for the very first time for the 2018 FIFA World Cup. My entire experience in Russia was awestruck. It was beyond mesmerizing because I never thought my trip there would have been more pleasant than my time in…to name a few London, Paris and Rome.

My love for cooking began when I’d travel overseas regularly. I have been to over 30 countries and that sparked my affinity for different cuisines outside my traditional, childhood dishes. I LOVE trying new and interesting recipes. The reasons why I love cooking; I eat out less in order to save more money, it is fun and relaxing, you get to adapt and make it delicious so you can enjoy food more AND you can exchange recipes with your foodie friends and expand your culinary skills! That is what I’ve been aiming for.

Chickpea, Spinach & Mushroom Curry (Vegan)

1 small onion, finely chopped

8 oz. mushrooms, sliced or quartered

1 tablespoon cooking oil

2 teaspoons garlic powder

1 tablespoon curry powder

1 tablespoon cumin1 teaspoon chili powder

1-2 teaspoons coriander

1 tablespoon + 1 teaspoon tomato paste

2 cups sliced tomatoes

1/4 cup marinara or tomato puree

1 15 oz. can coconut milk

1 15 oz. can chickpeas

2 cups baby spinach Cilantro and red chili flakes for serving

INSTRUCTIONS

Add onions and oil to pan, cook for 3 min. While those are cooking, you can cut the mushrooms and add to pan. Cook another 7 min, stir occasionally and add some water to prevent burning if needed. Add spices, tomato paste and sliced tomatoes. Cook 2 min, stirring. Then add remaining ingredients except the baby spinach. For the coriander powder, you can add the 1 teaspoon and cook 5 min, taste and add another teaspoon for deeper flavor. Cook at gentle simmer for 10 min, partially covered. Add spinach, stir and cook some more minutes until wilted. Serve with chopped cilantro and red chili flakes.

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White Chili with Ground Turkey

1 onion, chopped

3 cloves garlic, minced

1 1/2 pounds ground turkey

2 (4 ounce) cans canned green chile peppers, chopped

1 tablespoon ground cumin

1 tablespoon dried oregano

1 tablespoon ground cinnamon

ground cayenne pepper to taste

salt to taste

ground white pepper to taste

3 (15 ounce) cans cannellini beans

3-5 cups chicken broth depending on how watery you like your chili

2 cups shredded Monterey Jack cheese

INSTRUCTIONS

In a large pot over medium heat, combine the onion, garlic and ground turkey and sautée for 10 minutes, or until turkey is well browned. Add the chile peppers, cumin, oregano, cinnamon, cayenne pepper to taste and white pepper to taste and sautée for 5 more minutes.

Add two cans of the beans and the chicken broth to the pot. Take the third can of beans and puree them in a blender or food processor. Add this to the pot along with the cheese. Stir well and simmer for 10 minutes, allowing the cheese to melt.

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Shrimp and Chorizo Paella

2 red bell pepper, thinly chopped into long strips

4 cloves garlic, minced

6 oz. dried chorizo, chopped

1 tablespoon cooking oil

1.5 cups Arborio rice

2 teaspoon smoked paprika

2 teaspoon turmeric

6 cups seafood stock OR 6 cups water + 3 tablespoons seafood concentrate

4 tablespoons mayonnaise

20 oz. shrimp

12 oz peas

Salt

Black pepper

INSTRUCTIONS

Core, deseed, and thinly slice bell pepper. Mince garlic. Thinly slice chorizo into rounds. Heat a drizzle of olive oil in a large pan over medium-high heat. Add bell pepper and chorizo. Cook, stirring occasionally, until bell pepper is slightly softened and chorizo is lightly browned, 2-3 minutes. Stir rice, half the garlic, half the paprika, and all the turmeric into the same pan; cook until fragrant, 30 seconds to 1 minute. Stir in 6 cups water/stock, stock concentrates, and salt. Bring to a boil. Cook, stirring occasionally, until water has evaporated and rice is tender, 15-20 minutes. TIP: Add a splash of water if liquid evaporates before rice is fully cooked.

Meanwhile, in a small bowl, combine mayonnaise and a pinch of remaining garlic to taste. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

Rinse shrimp under cold water, then pat dry with paper towels. Season all over with salt, pepper, and remaining paprika. When rice is almost finished, heat a large drizzle of olive oil in a second large pan over high heat. Once pan is hot, add shrimp and cook, stirring occasionally, until opaque and cooked through, 3-4 minutes. Once rice is finished, turn off heat and stir in peas. Taste and season with salt and pepper. Top with shrimp and drizzle with garlic aioli. TIP: Serve directly from pan for a family-style paella experience.