Beef Pepper Rice

 

Ingredients

• 3 cups cooked rice, warm
• 4 tbsp maple syrup, or honey
• 4 tbsp soy sauce, low sodium
• 2 tbsp mirin
• 2 tbsp water
• 1 tsp garlic powder
• ½ tsp black pepper, or more, to taste
• ½ tsp onion powder
• 1-1½ lb shabu shabu beef, or sliced beef
• 1 tbsp oil
• 2 tbsp butter, divided in half
• ¼ cup sweet corn
• ¼ cup scallions, sliced
• 1/4 cup shiitake or enoki mushrooms

Instructions

• Cook jasmine rice in your method of choice. I use a rice cooker.
• Make the sauce by combining maple syrup, soy sauce, mirin, water, garlic powder, pepper, and onion powder and set aside.
• In a large skillet over medium-high heat, add a splash of oil and add the beef to it. Cook until 80-90% browned and drain any excessive liquid in the pan.
• Push the beef to the side of the pan, making a large enough space in the middle of the pan for a bowl of rice. Add 1 tbsp butter to the middle of the pan and let it melt for a few seconds. Add mushrooms and cook down for a few minutes. 
• Tightly pack around 3 cups of rice into a bowl and invert it into the middle of the pan, over the butter.
• Remove the bowl, drizzle the sauce over the rice and beef, and then top with the corn. Let everything cook together, untouched for 2 to 3 minutes. The bottom of the rice will get nice and crispy while the sauce cooks with the beef.
• Top off with the rest of the butter and green onions before serving.

Veggie Enchilada

Sauce

Source - Feasting @ Home

• 14.5 ounce can diced tomatoes (with juices) preferably fire-roasted tomatoes ( or tomato puree)
• ¼ cup water
• 2 Tablespoons olive oil
• 1 teaspoon  apple cider vinegar
• 2 teaspoons chili powder
• 1 teaspoon granulated garlic ( or 2 garlic cloves)
• 1 teaspoon cumin
• 1/4  teaspoon chipotle powder  (or smoked paprika for smoky flavor)
• 1  teaspoon kosher salt
• 1 teaspoon dried oregano (or 2 teaspoons fresh) 

Filling

• Butter
• Leeks/Onions
• Carrots
• Broccoli / asparagus / cauliflower / etc.
• Black beans
• Tortillas
• Shredded Cheese

Directions

• Preheat oven to 400 F
• Make the enchilada sauce, place all ingredients in a blender and blend until smooth.
• Saute leeks, then carrots, then hearty veg, add the beans.
• Grease a 9 x 13 baking dish. Pour 1/2 cup of the enchilada sauce and spreading around so the bottom of the pan is nicely coated.
• Assemble your Enchiladas: Place 1/2 cup filling down the center of the tortilla add 2-3 tablespoons grated cheese over top and wrap it up tightly. Place enchilada seam side down over the sauce. Repeat with the remaining 7 tortillas nestling them side by side. Pour the remaining Enchilada Sauce over the enchiladas, leaving the edges exposed if you like (for crispy edges). Sprinkle with remaining cup of cheese.
• Place in the hot oven, foiled for 20 minutes then uncover for the last 6-10 minutes until cheese is nice and melty. Let stand 10-15 minutes before serving ( tented with foil). Scatter the remaining chopped cilantro over the enchiladas. Serve with sour cream and hot sauce.

Artichoke and Feta Quiche

Yield: makes 1 quiche

Ingredients

Frozen pie crust (9in.)

Filling:

1/2 cup thinly sliced shallots

1 cup chopped thawed frozen artichoke hearts

1 cup crumbled feta

Custard:

1 1/4 cups half-and-half

2 tablespoons chopped fresh flat-leaf parsley

3 large eggs

Kosher salt and freshly ground black pepper

Directions:

Preheat the oven to 375 degrees F.

Press a piece of foil over the chilled crust, then fill with pie weights, raw beans or rice. Bake to set the crust, about 20 minutes. Remove the foil and weights and bake until the crust is light brown, 5 to 10 minutes more. Let cool slightly before adding the filling.

Directions For the Filling: 

Sprinkle the shallots evenly into the crust. Combine the artichoke hearts with the feta and sprinkle it in an even layer over the shallots.

For the custard: 

Whisk together the half-and-half, parsley, eggs, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl.

Pour the custard over the filling. Lower the oven temperature to 350 degrees F and bake until set, 35 to 50 minutes. Let cool at least 30 minutes before serving warm or at room temperature.

Link to Recipe

Pan Fried Potatoes

 Ingredients

2 large russets, or 1 lb fingerling or small yellow potatoes cut into bite sized pieces

2 Tbs olive oil

1/2 tea ground cumin

1/2 tea paprika

1/2 tea garlic powder

1/2 tea salt

1/4 tea black pepper

Put the potatoes in a pot of cold water. Bring to a rolling boil and cook until potatoes are fairly soft. Drain the pots and add them to a frying pan with the oil and spices. Cook to desired crispiness. 

Butternut Squash Risotto with Spinach

 

1. Originally from feastingathome.com

   ingredients

   • 2 tablespoons olive oil (or butter)
   • 2 cups sliced leeks (one extra large leek)
   • 4 garlic cloves, rough chopped
   • 8 sage leaves, chopped
   • 1 cup Arborio rice or short-grain Spanish rice (Bomba)
   • 2 heaping cups butternut squash, cubed
   • 1/4 cup white wine (or skip it)
   • 2 cups veggie stock or chicken stock or broth (or water and one teaspoon or cube veggie bouillon)
   • 1/2 teaspoon salt
   • 1/8  teaspoon white pepper (or sub black pepper to taste)
   • 1/2 teaspoon nutmeg the nutmeg makes this- don’t leave it out!
   • ——
   • 2–3 handfuls baby spinach or chopped kale
   • OPTIONAL: 1/4 – 1/2 cup parmesan, pecorino, manchego, goat cheese, vegan cheese or cashew cheese – or the leave cheese out and use LEEK OIL for garnish. Or stir in 1-2 tablespoons of butter or ghee, or a drizzle of olive oil.
   • Optional: Maple Glazed Pecans

2. STOVETOP INSTRUCTIONS: ( you will need 4-5 cups warm stock) 

   1. ROAST BUTTERNUT: Toss the butternut with olive oil, salt and pepper and ROAST the butternut in a 400 F oven on a parchment-lined sheet pan until caramelized and tender 25-30 minutes. At the same time make risotto.
3. RISOTTO: In a large heavy-bottomed pot or dutch oven, heat the olive oil over medium heat and add the washed leeks. Saute until fragrant and tender, covering with the lid for a few minutes to let them steam a bit. Add garlic and sage, saute 2 more minutes until fragrant.
4. Add the rice and saute 1 minute, stirring. Add a splash of white wine, and cook this off. Add the salt, pepper and nutmeg. Add 1-2 cups warm stock (enough to cover the rice), stir and bring to a gentle simmer. Simmer until most of the liquid is absorbed.  Continue adding broth 1 cup at a time, letting the rice absorb it slowly, stirring often over med-low heat, until the rice is plumped, slightly al dente, yet creamy, about 20-25 minutes. If adding kale, add it with the last cup of broth. If adding spinach, you can stir it in at the end. Keep the risotto thick and hearty or add more stock to loosen it up a bit.
5. Stir in the roasted butternut and spinach and optional cheese or butter. Taste, season and adjust salt and pepper.  If bland, it probably needs more salt.
6. Garnish with the leek oil and maple glazed pecans.

Smashed Chickpea Salad Sandy Witch

From: TheKitchn 

1 (15-ounce) can chickpeas

1/2 small red onion

1/4 cup finely chopped fermented pickles (2 to 3 pickles), such as Bubbies

1 medium stalk celery

1/3 cup shredded carrots

1/4 cup plain Greek yogurt

1 tablespoon apple cider vinegar

2 teaspoons whole grain mustard

1/2 teaspoon ground turmeric

1/4 teaspoon kosher salt

Freshly ground black pepper

4 slices multigrain bread

Arugula, for topping

Sliced tomato, for topping

INSTRUCTIONS

Drain and rinse 1 can chickpeas. Place about half of the chickpeas in a large bowl and mash completely with a fork. Add the remaining chickpeas. Finely dice 1/2 small red onion, 1/4 cup fermented pickles, and 1 medium celery stalk, adding all to the bowl.

Add 1/3 cup shredded carrots, 1/4 cup plain Greek yogurt, 1 tablespoon apple cider vinegar, 2 teaspoons whole grain mustard, 1/2 teaspoon ground turmeric, 1/4 teaspoon kosher salt, and a few grinds black pepper, and stir to combine.

Divide the chickpea salad evenly between two slices of multigrain bread, top with arugula and sliced tomatoes, then close the sandwiches with two more slices of bread.

RECIPE NOTES

Storage: Store leftover chickpea salad in an airtight container in the refrigerator for up to 4 days.

Green Chili Adobo

From More Mexican Everyday by Rick Bayless

Makes one quart

1/2 head garlic, separated into unpeeled cloves
5 fresh serrano chiles
1 large bunch cilantro, roughly chopped (about 2 cups loosly packed)
1 large bunch flat-leaf parsley, roughly chooed (about 2 cups loosly packed)
1 cup olive oil
2 generous teaspoons salt

Set a large (10 inch) skillet over medium heat. Lay in the garlic and chilies and roast, turning regularly, until soft and browned in spots, about 10-15 minutes. Cool until handleable, then slip off the garlic paper and remove the chili stems (no need to remove the chili seeds.

In a blender or food processor, combine the garlic and chiles with the cilantro, parsley, olive oil and salt. Process, stopping to scrape down teh sides if necessary, until nearly smooth (it should look a little like pesto.) Transfer to a quart size and store, covered, in the refrigerator, where it will last several months.

The Simplest Uses for Green Chile Adobo
1. Toss with pasta and a little grated Mexican queso anejo, Parmesan or Romano
2. Mix into eggs before scrambling or making an omelet
3. Mix into sour cream (and/or mayo) for a dip or sandwich spread
4. Whisk into a simple vinaigrette or creamy dressing
5. Smear over grilled or roasted vegetables like squash/zucchini
6. Drizzle on bean dip or hummus
7. Mix with sashimi-grade raw fish and lime juice for an instant ceviche
8. Stir into meatloaf before baking

Umami Chicken

Adapted from Rick Bayless Facebook Live during Covid-19 Isolation


Ingredients
2 Tb olive or veg oil
2 tea black peppercorns
2 tea Mexican oregano, dried
1/2 tea All Spice
4 small or 2 large chicken breasts
1 white onion, sliced
3 garlic cloves, sliced
4 carrots, peeled, chopped on the bias
1/2 c chicken or veg broth
1/4 c apple cider vinegar
Pickled or jarred jalapenos to taste (around 2 whole)

Directions
Put peppercorns, oregano and All Spice into a morter and grind to a powder.

Add a couple tablespoons of Olive or Veg oil to a skillet, heat to medium high.

Pound chicken flat so that each breast is an equal depth all around. Sprinkle chicken with spice mixture on both sides.

Add chicken to the skillet and cook on both sides until 75% done.

Remove chicken to a plate, add onions and garlic to skillet. Caramelize onions well. Add carrots to skillet and cook until carrots are a bit soft but still crunchy.

Add broth, cider vinegar and jalapenos to skillet. Stir until combined, about 5 minutes.

Add chicken back to skillet. Move chicken to bottom, cover with carrot-onion mixture if necessary. Continue to cook until chicken is done and carrots are the texture you prefer.

Serve and enjoy!

Mariella's World Famous Smoothie

Ingredients

1-2 cups kale, rainbow chard or any green
1 carrot
1 apple
1 orange
1 Tb fresh ginger
1 Tb fresh turmeric
ice

Mix in Vitamix

Tropical Smoothie

Ingredients

1 banana
1/2 green apple
1 carrot
handful of spinach (or other green)
Tb or two parlsey
1/4 cup walnut halves
Tb fresh turmeric or ginger
juice of 1/2 lemon
3/4 cup OJ
ice

Blend in the Vitamix

Beetroot Ginger Smoothie

Ingredients

1 beet, washed and quartered
1 apple, cored and quartered
1 carrot, loosely chopped
Handful of spinach (or other green)
Tb fresh ginger, peeled
couple of ice cubes


Put the ingredients in the Vitamix, add enough water to cover and blend. Do not overblend or the beets will cook.

Porchetta

From: NYT Cooking

Ingredients
1 (7- to 8-pound) bone-in, skin-on pork shoulder roast, or a 6- to 7-pound boneless roast, fat trimmed to 1/4-inch thickness
¼ cup chopped fennel fronds
¼ cup chopped fresh rosemary
2 teaspoons chopped fresh sage leaves
5 garlic cloves, grated or mashed to a paste
 Finely grated zest of 1 lemon
1 ½ tablespoons kosher salt
1 teaspoon fennel seed
¾ teaspoon red pepper flakes
½ teaspoon black pepper
¼ cup extra-virgin olive oil

Directions
Step 1
Score skin and fat all over pork, taking care not to cut down to the meat.

Step 2
In a food processor or mortar and pestle, combine fennel fronds, rosemary, sage, garlic, lemon zest, salt, fennel seed, red pepper flakes and black pepper. Pour in oil. Pulse or mash until it forms a paste. Rub all over pork. If using a boneless roast, tie with kitchen string at 2-inch intervals. Transfer to a large bowl and cover with plastic wrap. Refrigerate at least 6 hours and preferably overnight.

Step 3
Remove pork from refrigerator 1 to 2 hours before you want to cook it. Heat oven to 450 degrees. Transfer pork to a rimmed baking sheet and roast 35 minutes. Reduce temperature to 325 degrees and cook an additional 2 hours 45 minutes to 4 hours, until a thermometer inserted into the thickest part of the meat reads 180 degrees, which will give you sliceable, tender meat. (Bone-in roasts will take longer than boneless ones.)

Step 4
Transfer pork to a cutting board and let rest 15 to 30 minutes before serving. Make sure everyone gets some of the cracklings.

Chili

Recipe By: KelBel (Genius Kitchen) 

INGREDIENTS 
1 lb ground venison or 1 lb ground beef or 1 lb ground turkey 
2 onions, diced 1 green pepper, diced 
1 tablespoon jalapeno, finely chopped 
1 (14 ounce) cans Mexican-style tomatoes ( like Rotel) 
2 (8 ounce) cans tomato sauce 
2 tablespoons cumin 
2 tablespoons chili powder 
1 teaspoon salt 
1/2 teaspoon cayenne pepper 
1/2 teaspoon paprika ( smoked if you can find it) 
1 (14 ounce) cans kidney beans, drained and rinsed 
1 (14 ounce) cans black beans, drained and rinsed 
1 cup water 

TOPPINGS
sour cream 
cheddar cheese 
green onion 

DIRECTIONS
Cook ground meat with onions and peppers in dutch oven. 
Drain excess grease and add tomatoes, seasonings, and water, bring to a boil. 
Add beans, cover and simmer 1-2 hours. 
Serve with toppings.

Turkey Gravy

Recipe By: J. KENJI LÓPEZ-ALT (Serious Eats)

Ingredients
3 large onions, roughly chopped (about 1 1/2 quarts)
3 large carrots, peeled and roughly chopped (about 1 quart)
4 stalks celery, roughly chopped (about 1 quart
12 thyme sprigs
1 whole turkey (12 to 14 pounds total), butterflied according to these instructions, backbone, neck, and giblets reserved
2 tablespoons vegetable oil
Kosher salt and freshly ground black pepper
1 1/2 quarts low-sodium homemade or store-bought chicken or turkey broth
2 bay leaves
3 tablespoons butter
4 tablespoons flour

Directions
1. Adjust oven rack to middle position and preheat oven to 450°F. Line a rimmed baking sheet or broiler pan with aluminum foil. Scatter 2/3 of onions, carrots, celery and thyme sprigs across bottom of pan. Place slotted broiler rack or wire rack directly on top of vegetables.

2. Pat turkey dry with paper towels and rub on all surfaces with 1 tablespoon oil. Season liberally on all surfaces with salt and black pepper (if using a brined, salted, or Kosher turkey, omit salting step, see note above). Tuck wing tips behind back. Place turkey on top of rack, arranging so that it does not overlap the edges, pressing down on the breast bone to flatten the breasts slightly.

3. Transfer turkey to oven and roast, rotating occasionally, until an instant read thermometer inserted into the deepest part of the breast registers 150°F, and the thighs register at least 165°F, about 80 minutes.

4. While turkey roasts, make the gravy. Roughly chop the neck, backbone, and giblets. Heat remaining 1 tablespoon oil in a 3 quart saucepan over high heat until shimmering. Add chopped turkey parts and cook, stirring occasionally, until lightly browned, about 5 minutes. Add remaining onions, carrots, and celery and continue to cook, stirring occasionally, until vegetables start to soften and brown in spots, another 5 minutes. Add chicken stock, remaining thyme, and bay leaves. Bring to a boil and reduce to a bare simmer. Allow to cook 45 minutes, then strain through a fine mesh strainer into a 2 quart liquid measuring cup and discard solids. Skim off any fat from the surface of the broth.

5. Melt butter over medium-high heat in a 2 quart saucepan. Add flour and cook, stirring constantly until flour is golden brown, about 3 minutes. Whisking constantly, add broth in a thin, steady stream until it it all incorporated. Bring to a boil, reduce to a simmer, and cook until reduced to about 1 quart, about 20 minutes longer. Season to taste with salt and pepper, cover, and keep gravy warm.

6. When turkey is cooked, remove from oven and transfer rack to a new baking sheet. Allow to rest at room temperature for 20 minutes before carving. Carefully pour any collected juices from out of the roasting pan through a fine-mesh strainer into a liquid measuring cup. Skim off excess fat and dicard. Whisk juices into gravy.

7. Carve turkey and serve with gravy

Turkey Brine

Recipe By:SHERI GAILEY (All Recipes)

Ingredients
1 gallon vegetable broth
1 cup sea salt
1 tablespoon crushed dried rosemary
1 tablespoon dried sage
1 tablespoon dried thyme
1 tablespoon dried savory
1 gallon ice water

Directions
1) In a large stock pot, combine the vegetable broth, sea salt, rosemary, sage, thyme, and savory. Bring to a boil, stirring frequently to be sure salt is dissolved. Remove from heat, and let cool to room temperature.
2) When the broth mixture is cool, pour it into a clean 5 gallon bucket. Stir in the ice water.
3) Wash and dry your turkey. Make sure you have removed the innards. Place the turkey, breast down, into the brine. Make sure that the cavity gets filled. Place the bucket in the refrigerator overnight.
4) Remove the turkey carefully draining off the excess brine and pat dry. Discard excess brine.
5) Cook the turkey as desired reserving the drippings for gravy. Keep in mind that brined turkeys cook 20 to 30 minutes faster so watch the temperature gauge.

Ginger Cranberry Sauce

INGREDIENTS
½ cup water
zest and juice of 1 lime
½ cup sugar
½ cup real maple syrup
1 bag fresh cranberries (12 oz/340 g)
1 Tbsp fresh ginger, grated
pinch of salt
freshly ground pepper

METHOD
1. Put the water, zest, lime juice, sugar and maple syrup into a medium-sized heavy saucepan. Bring to a boil over high heat. Reduce heat to medium and simmer uncovered until the sugar has dissolved, about 3 minutes.
2. Add cranberries and continue to simmer for 5 minutes, stirring occasionally. Add ginger and mix well. Continue to simmer for an additional 8-10 minutes, until most of the cranberries pop.
3. Season with salt and pepper to taste and serve.

Ranch Dressing

From West Coast Cooking by Greg Atkinson

1 c plain yogurt
1 c homemade Mayo
2 Tb snipped chives
1 Tb fresh parsley
1 clove garlic, grated or chopped very small
1 Tb apple cider vinegar
1 tea sugar
1/2 tea salt
1/2 tea pepper

Stir all the ingredients together. The dressing keeps, covered in the fridge for up to 1 week.

Mayo

From West Coast Cooking by Greg Atkinson

1 whole egg
2 Tb white vinegar
1 Tb Dijon
1 tea salt
1/4 tea white pepper
2 c Canola oil

In a food processor white the egg with the vinegar, mustard, salt and white pepper for about a minute. With the motor running, slowly stream in the oil.

Hippie pasta with pine nuts and kale

Adapted from West Coast Cooking by Greg Atkinson

1 gallon boiling water
2 Tb plus 2 tea salt
1 lb fresh tubular pasta
1/2 cup dried fruit such as currents, cranberries or cherries
1 bunch kale, cut into strips
1/2 c olive oil
1/2 c pine nuts
4 cloves garlic, peeled and thinly sliced
1 tea pepper
Grated Parmesan

1. Put the water and 2 Tb salt in a large stockpot over high heat, and when the water coves to a full, rolling boil, add the pasta. Cook until the pasta is just tender, about 7 , then drain it, saving 1 c of the cooking water to pour over dried fruit.

2. In a small bowl, pour the reserved cup of pasta water over the dried fruit, let them stand in the water to soften while you prepare the other ingredients.

3. Put the oil in a large saute pan over medium-high heat and cook the pine nuts in the oil until they are fragrant and just beginning to brown, about 2 minutes. Add the sliced garlic and saute until it is bubbling hot but not browned. Add the kale and saute for 2 minutes, or until it is wilted.

4. Drain the fruit and add them to the sauteed kale mixture, then toss the hot greens with the cooked pasta, season with salt and pepper and serve, passing the Parmesan separately.

Meat Loaf

From West Coast Cooking by Greg Atkinson

1 lb ground beef
1 lb ground pork
1 Tb oil
1 med onion, peeled and coarsely chopped
2 eggs
1 cup panko
1/4 c water
1/4 c ketchup
1 Tb salt
1 tea pepper
1 tea dried thyme
1/2 tea freshly ground nutmeg
4 slices bacon (optional)

1. Preheat the oven to 375 and oil a 2-quart ceramic or glass baking dish. Put the ground beef and pork in a large mixing bowl.

2. Finely chop the onion or put it in the food processor and process, pulsing until the onion is virtually pureed. Add the eggs, panko, water, 1/4 c ketchup, salt, pepper, thyme, and nutmeg and pulse to incorporate.

3. Pour the mixture from the food processor into the mixing bowl with the meat, and with your hands, work the mixture until all of the ingredients are thoroughly combined.

4. Shape the mixture into an elongated oval shape and place it in the oiled pan. If desired, lay half-slices of bacon over the loaf.

65. Bake the meat loaf until a thermometer inserted in teh middle reads 160, about an hour. Allow to rest for 10 minutes before slicing.