Food - User contributions [en]

Torsch

2020-09-09T21:53:43Z

Aaron:

==Ingredients==

* 1-1/2 cups (375 mL) walnuts
* 3 cloves garlic, peeled
* 1/2 cup (125 mL) extra-virgin olive oil
* 3/4 cup (185 mL) pomegranate molasses (available at Middle Eastern food shops)
* 1/2 tsp (2 mL) sugar
* 3/4 cup (185 mL) plain Balkan-style yogurt
* 2 lb (900 g) trimmed beef tenderloin, cut into 1-1/2-inch (3.5-cm) chunks
* Salt + freshly ground black pepper to taste

* 8 wooden skewers (8-inch/20-cm)

==Directions==
Place walnuts and garlic in food processor. Pulse until finely chopped.

With motor running, add olive oil in thin, steady stream. Stop machine.

Add pomegranate molasses and sugar. Pulse until smooth.

Transfer marinade to large, non-reactive bowl. Whisk in yogurt.

Add beef. Season with salt and pepper. Mix thoroughly.

Cover tightly with plastic wrap and refrigerate overnight.

Soak skewers in hot water 1 hour. Drain and pat dry.

Thread meat unto skewers, dividing it evenly and pushing to top. (About 4 to 5 chunks per skewer.) Let kebabs sit at room temperature 30 minutes.

Preheat grill to high. Place band of foil at bottom of grate to protect skewer ends from burning.

Rub grate with oiled cloth.

Grill kebabs, turning to cook on all 4 sides, until they reach desired doneness, 8 minutes for medium-rare, 12 minutes for well-done.

[[Category:Recipes]][[Category:Internet Recipes]]

Pork chops

2020-09-09T21:51:14Z

Aaron: Created page with "The steak of a pig"

The steak of a pig

Dinner Rolls

2020-09-09T21:41:51Z

Aaron:

== Ingredients ==

* 1 tablespoon rapid-rise yeast
* 3 tablespoons white granulated sugar, divided*
* 1/2 cup warm water, (110-115˚F)
* 1 cup milk
* 1/4 cup butter, melted
* 1 1/2 teaspoons salt
* 4 cups bread flour, (or all purpose four), plus about 1/4 cup extra for dusting your work surface
* 2 tablespoons melted butter, for brushing baked rolls

== Directions ==
Heat oven to 200°F | 100°C (if using your oven to proof the dough).

Mix the yeast, 1 tablespoon of sugar and warm water in a large bowl. Let sit for 7-10 minutes until foamy and frothed.

While yeast is activating, combine the milk and butter in a 2-cup capacity microwave safe jug. Microwave on high for about 40-50 seconds, or until butter has half melted and milk is luke warm. Stir in remaining sugar and salt. Give it a light mix until the butter completely melts through the milk, and the sugar dissolves. Add to the yeast in the bowl.

Add in 2 cups of flour, giving it a light mix to combine with a wooden spoon, then add in the remaining 2 cups of flour. Mix until starting to pull away from the walls of the bowl (about 1-2 minutes). Turn out on a lightly floured work surface and use the extra 1/4 cup of flour in tablespoon increments to knead until smooth, elastic and slightly sticky (about 4-5 minutes kneading). (Lightly oil your hands if the dough gets too sticky.)

Transfer dough back into the bowl. Cover with a warm damp towel.

TURN OVEN OFF and transfer bowl of dough to the warm oven, leaving the door ajar for the first 10-15 minutes or so.

After 15 minutes, close oven door and allow the dough to double in size (another 45 minutes).

Scrape dough onto a lightly floured work surface or kitchen bench, knead lightly for about 30-40 seconds if needed to bring the dough together, and mould into a loaf shape. Cut in half, then cut both halves into 6 equal pieces (you should now have 12 equal pieces all together).

Working one by one, lightly flatten each piece of dough in the palm of your hands, then bring up all sides to form a peak on top (like a tent shape), and pinch and seal this peak. Flip it over and you should have a smooth top! Ensure there are no cracks. If there are, turn the roll upside down again and smooth the cracks out towards the peak you just made, pinching the seal again, and flip over to double check the top is smooth. (Use a light dusting of flour in your hands to prevent sticking if you need to.)

Arrange rolls, smooth side up into a lightly greased 9x13-inch baking pan or dish (you can line your pan or dish with parchment paper if you wish).

Preheat oven to 375˚F | 190˚C (or 350°F | 180°C for fan forced ovens).

Lightly spray rolls with cooking oil spray, cover with plastic wrap and let rise again until just about doubled in size, (about 30 minutes).

Bake in a preheated oven for 20-25 minutes, or until rolls are golden browned. (Check them after 18 minutes to make sure they are ok.)

Lightly brush with a little extra melted butter, and transfer to a cooling rack.

[[Category:Recipes]][[Category:Internet Recipes]]

Barg Kebab

2020-09-09T21:35:50Z

Aaron:

== Ingredients ==

* 2 lb filet mignon
* 1 onion, sliced
* 1/2 tsp saffron, ground and dissolved in 1 TBS of hot water
* 1/2 cup plain yogurt
* 2 TBS extra virgin olive oil
* 2 garlic cloves, crushed
* 1 tsp salt
* 1 tsp ground black pepper
* 2 TBS unsalted butter
* 2 lavash bread

== Directions ==

Cut filet mignon into thin layers about 2-inches wide.

Place meat in a large shallow container and mix in with onions, half of saffron liquid, yogurt, olive oil, garlic, salt and pepper.

Coat all pieces of meat completely with marinade.

Cover and marinate at least overnight and up to 2 days in the refrigerator.

Start your charcoal at least 30 minutes prior to grilling.

Slide filet pieces close together onto metal skewers, leaving room on each end of the skewer to handle without burning yourself. This also insures the meat is resting on the hottest part of your grill.

Add butter and remaining saffron liquid in a small saucepan cook over medium heat until melted.

Grill kabobs for 3-4 minutes each side, for medium-rare, turning occasionally and basting with butter-lemon mix.

Remove skewers from heat and remove meat from skewers by grabbing it and sliding it down with lavash bread.

Place meat on a serving platter and cover with another piece of lavash bread to keep the food warm.

[[Category:Recipes]][[Category:Internet Recipes]]

Chicken Kebabs

2020-09-09T21:34:05Z

Aaron:

==Ingredients==

* 1 1/2 tablespoons Aleppo pepper* or 2 teaspoons dried crushed red pepper plus 2 teaspoons Hungarian sweet paprika, plus additional Aleppo pepper or paprika for sprinkling
* 1 cup plain whole-milk Greek-style yogurt** (8 ounces)
* 3 tablespoons extra-virgin olive oil
* 2 tablespoons red wine vinegar
* 2 tablespoons tomato paste
* 2 teaspoons coarse kosher salt
* 1 teaspoon freshly ground black pepper
* 6 garlic cloves, peeled, flattened
* 2 unpeeled lemons; 1 thinly sliced into rounds, 1 cut into wedges for serving
* 2 1/4 pounds skinless boneless chicken (thighs and/or breast halves), cut into 1 1/4-inch cubes

== Special Equipment ==
Flat metal skewers

==Directions==
If using Aleppo pepper, place in large bowl and mix in 1 tablespoon warm water. Let stand until thick paste forms, about 5 minutes.

If using dried crushed red pepper and paprika combination, place in large bowl and stir in 2 tablespoons warm water and let stand until paste forms, about 5 minutes.

Add yogurt, olive oil, red wine vinegar, tomato paste, 2 teaspoons coarse salt, and 1 teaspoon black pepper to spice mixture in bowl; whisk to blend.

Stir in garlic and lemon slices, then chicken. Cover and chill at least 1 hour. Do ahead Can be made 1 day ahead. Keep chilled.

Prepare barbecue (medium-high heat). Thread chicken pieces on metal skewers, dividing equally. Discard marinade in bowl.

Sprinkle each skewer with salt, pepper, and additional Aleppo pepper or paprika.

Brush grill rack with oil. Grill chicken until golden brown and cooked through, turning skewers occasionally, 10 to 12 minutes total.

Transfer skewers to platter. Surround with lemon wedges and serve.

[[Category:Recipes]][[Category:Internet Recipes]]

Torsch

2020-09-09T21:32:17Z

Aaron:

==Ingredients==

* 1-1/2 cups (375 mL) walnuts
* 3 cloves garlic, peeled
* 1/2 cup (125 mL) extra-virgin olive oil
* 3/4 cup (185 mL) pomegranate molasses (available at Middle Eastern food shops)
* 1/2 tsp (2 mL) sugar
* 3/4 cup (185 mL) plain Balkan-style yogurt
* 2 lb (900 g) trimmed beef tenderloin, cut into 1-1/2-inch (3.5-cm) chunks
* Salt + freshly ground black pepper to taste

* 8 wooden skewers (8-inch/20-cm)

==Directions==
Place walnuts and garlic in food processor. Pulse until finely chopped. With motor running, add olive oil in thin, steady stream. Stop machine. Add pomegranate molasses and sugar. Pulse until smooth. Transfer marinade to large, non-reactive bowl. Whisk in yogurt. Add beef. Season with salt and pepper. Mix thoroughly. Cover tightly with plastic wrap and refrigerate overnight.

Soak skewers in hot water 1 hour. Drain and pat dry. Thread meat unto skewers, dividing it evenly and pushing to top. (About 4 to 5 chunks per skewer.) Let kebabs sit at room temperature 30 minutes.

Preheat grill to high. Place band of foil at bottom of grate to protect skewer ends from burning. Rub grate with oiled cloth. Grill kebabs, turning to cook on all 4 sides, until they reach desired doneness, 8 minutes for medium-rare, 12 minutes for well-done.

[[Category:Recipes]][[Category:Internet Recipes]]

Dinner Rolls

2020-09-08T14:35:35Z

Aaron: Created page with "Ingredients 4 -5 cups all purpose flour 2 tbsp rapid rise, instant yeast 1/3 cup granulated sugar 1 tsp salt 1 1/2 cups warm milk , 110 degrees 5 tbsp butter, softened 1 egg ,..."

Ingredients
4 -5 cups all purpose flour
2 tbsp rapid rise, instant yeast
1/3 cup granulated sugar
1 tsp salt
1 1/2 cups warm milk , 110 degrees
5 tbsp butter, softened
1 egg , room temperature
2 tbsp melted butter
Instructions
Combine 3 cups of flour, yeast, sugar, salt, warm milk, butter, and egg in the bowl of a stand mixer.
Attach the dough hook and turn the mixer on to the lowest speed and mix until flour is incorporated, scraping down the sides of the bowl as necessary.
Increase speed to medium and beat for 2 minutes.
Add 1/2 cup flour and blend with the dough hook until incorporated. And another 1/2 cup flour and repeat, mixing at medium speed for another 2 minutes until a ball of dough is formed.
Add additional flour as necessary. The dough should be slightly sticky and soft and pulling away from the edge of the bowl.
Transfer the dough to a lightly greased bowl and cover with a towel or plastic wrap. Let rise for 30 minutes at room temperature.
Remove the towel or plastic wrap and deflate the dough by punching down lightly.
Pinch off pieces of the dough and form 24 rolls. You can weigh them to keep the rolls close to the same size. Mine were about 2 ounces each but this will vary depending on how much flour you added.
Transfer the rolls to a lightly greased quarter baking sheet or 9 x 13 baking dish. Cover with a towel or plastic wrap and let rise for an additional 30 minutes at room temperature.
Preheat oven to 375 degrees. Bake the rolls for 12 to 15 minutes or until golden brown and cooked through. If the rolls are getting too brown, just tent the rolls with foil.
Remove rolls and brush hot rolls with the melted butter. Serve immediately or store cooled rolls in a plastic bag for up to 3 days.

Barg Kebab

2020-09-08T14:31:59Z

Aaron: Created page with "Ingredients 2 lb filet mignon 1 onion, sliced 1/2 tsp saffron, ground and dissolved in 1 TBS of hot water 1/2 cup plain yogurt 2 TBS extra virgin olive oil 2 garlic cloves, cr..."

Ingredients
2 lb filet mignon
1 onion, sliced
1/2 tsp saffron, ground and dissolved in 1 TBS of hot water
1/2 cup plain yogurt
2 TBS extra virgin olive oil
2 garlic cloves, crushed
1 tsp salt
1 tsp ground black pepper
2 TBS unsalted butter
2 lavash bread
Instructions
Cut filet mignon into thin layers about 2-inches wide.
Place meat in a large shallow container and mix in with onions, half of saffron liquid, yogurt, olive oil, garlic, salt and pepper.
Coat all pieces of meat completely with marinade.
Cover and marinate at least overnight and up to 2 days in the refrigerator.
Start your charcoal at least 30 minutes prior to grilling.
Slide filet pieces close together onto metal skewers, leaving room on each end of the skewer to handle without burning yourself. This also insures the meat is resting on the hottest part of your grill.
Add butter and remaining saffron liquid in a small saucepan cook over medium heat until melted.
Grill kabobs for 3-4 minutes each side, for medium-rare, turning occasionally and basting with butter-lemon mix.
Remove skewers from heat and remove meat from skewers by grabbing it and sliding it down with lavash bread.
Place meat on a serving platter and cover with another piece of lavash bread to keep the food warm.

Chicken Kebabs

2020-09-08T14:31:16Z

Aaron: Created page with "INGREDIENTS 1 1/2 tablespoons Aleppo pepper* or 2 teaspoons dried crushed red pepper plus 2 teaspoons Hungarian sweet paprika, plus additional Aleppo pepper or paprika for spr..."

INGREDIENTS
1 1/2 tablespoons Aleppo pepper* or 2 teaspoons dried crushed red pepper plus 2 teaspoons Hungarian sweet paprika, plus additional Aleppo pepper or paprika for sprinkling
1 cup plain whole-milk Greek-style yogurt** (8 ounces)
3 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
2 tablespoons tomato paste
2 teaspoons coarse kosher salt
1 teaspoon freshly ground black pepper
6 garlic cloves, peeled, flattened
2 unpeeled lemons; 1 thinly sliced into rounds, 1 cut into wedges for serving
2 1/4 pounds skinless boneless chicken (thighs and/or breast halves), cut into 1 1/4-inch cubes
Special Equipment
Flat metal skewers
PREPARATION
If using Aleppo pepper, place in large bowl and mix in 1 tablespoon warm water. Let stand until thick paste forms, about 5 minutes. If using dried crushed red pepper and paprika combination, place in large bowl and stir in 2 tablespoons warm water and let stand until paste forms, about 5 minutes. Add yogurt, olive oil, red wine vinegar, tomato paste, 2 teaspoons coarse salt, and 1 teaspoon black pepper to spice mixture in bowl; whisk to blend. Stir in garlic and lemon slices, then chicken. Cover and chill at least 1 hour. Do ahead Can be made 1 day ahead. Keep chilled.
Prepare barbecue (medium-high heat). Thread chicken pieces on metal skewers, dividing equally. Discard marinade in bowl. Sprinkle each skewer with salt, pepper, and additional Aleppo pepper or paprika. Brush grill rack with oil. Grill chicken until golden brown and cooked through, turning skewers occasionally, 10 to 12 minutes total. Transfer skewers to platter. Surround with lemon wedges and serve.

Torsch

2020-09-08T14:30:25Z

Aaron: Created page with "Torsh Kebabs (Beef in Pomegranate Walnut Marinade) 1-1/2 cups (375 mL) walnuts 3 cloves garlic, peeled 1/2 cup (125 mL) extra-virgin olive oil 3/4 cup (185 mL) pomegranate..."

Torsh Kebabs (Beef in Pomegranate Walnut Marinade)

1-1/2 cups (375 mL) walnuts

3 cloves garlic, peeled

1/2 cup (125 mL) extra-virgin olive oil

3/4 cup (185 mL) pomegranate molasses (available at Middle Eastern food shops)

1/2 tsp (2 mL) sugar

3/4 cup (185 mL) plain Balkan-style yogurt

2 lb (900 g) trimmed beef tenderloin, cut into 1-1/2-inch (3.5-cm) chunks

Salt + freshly ground black pepper to taste

8 wooden skewers (8-inch/20-cm)

Place walnuts and garlic in food processor. Pulse until finely chopped. With motor running, add olive oil in thin, steady stream. Stop machine. Add pomegranate molasses and sugar. Pulse until smooth. Transfer marinade to large, non-reactive bowl. Whisk in yogurt. Add beef. Season with salt and pepper. Mix thoroughly. Cover tightly with plastic wrap and refrigerate overnight.

Soak skewers in hot water 1 hour. Drain and pat dry. Thread meat unto skewers, dividing it evenly and pushing to top. (About 4 to 5 chunks per skewer.) Let kebabs sit at room temperature 30 minutes.

Preheat grill to high. Place band of foil at bottom of grate to protect skewer ends from burning. Rub grate with oiled cloth. Grill kebabs, turning to cook on all 4 sides, until they reach desired doneness, 8 minutes for medium-rare, 12 minutes for well-done.

Kristi's General Tso

2020-06-25T14:46:31Z

Aaron:

General Tso

To feed two people generously, you need 2 large (Masellis sized) or 3 small chicken thighs, de-skinned and boned, cut into bit sizes.

Place chicken in a bowl to marinate for 30 minutes. Marinade is 1 egg white, 1 tbsp soy sauce, 1 tbsp sake. You can probably use white wine..but I'm using sake as a substitute for Chinese cooking wine as it is.

In another bowl combine 1/3 cup of flour, 1/3 cup of cornstarch (or panko, Nick prefers cornstarch, I think they are both good but different), and 1/2 tsp baking soda. 100% flour is ok, but not as fluffy and crispy.

Combine the flour mixture with the chicken, gently mix just until everything is coated (you don't want over mix and create a paste, doesn't stick as well to the chicken). I use canola oil, just over medium heat, about an inch of it in a deep wide pan to fry. I do it in two batches, keep the cooked ones in a warm oven on a cookie sheet or foil. They only take a few minutes, I've never timed it, but you'll be able to judge when they get golden.

Sauce:
I did not have Chinese cooking wine, or Chinese black vinegar. I would love to try this with those ingredients, but the substitutions work really well.

In a small saucepan over low-medium heat combine:
4 tbsp soy sauce
2 tsp balsamic vinegar (or Chinese black vinegar)
4 tbsp sake (or Chinese cooking wine)
2 tsp oyster sauce
6 tbsp of icing sugar - you can probably use white or brown, but the recipe called for this and it works
1 tbsp of cornstarch

[[Category:Recipes]][[Category:Internet Recipes]]

Still and heat until thickened. Pour over the chicken to coat, or use as a dipping sauce. Serve with vegetable fried rice and never order from the Mandarin again...not that anyone has done that.

Kristi's Pizza Dough

2020-06-25T14:46:16Z

Aaron:

Pan Pizza for 12" cast iron pan
First cook bacon in the pan. Pour out access grease, but don't clean it. Add a bit of olive oil and make sure it's greased up the sides. If you don't cook bacon, just use olive oil...but it's so good with bacon grease!

Dough:
Combine 1 cup APF or bread flour, 1 tsp sugar, 1/2 tsp of salt in a bowl. In a liquid measuring cup combine 1/2 cup warm (not hot, err on lukewarm) with 1/4 tsp yeast (I use bread machine). Let bloom for a few minutes, mix, add 1 tbsp of olive oil, mix and immediately pour into the flour. Stir with wooden spoon until combined, dough will be very sticky.

Flour hands and knead the dough right in the bowl. It's a small amount, easy to do with one hand and not dirty your counter. Add just enough flour to make it possible to knead, but keep as wet as possible. After about 10 minutes of kneading, cover dough in olive oil, leave in the same bowl. Let it rise an hour or so on the counter, or put it in the fridge for several hours or days. Let it rise an hour or so after taking it out of the fridge. Then shape it in the pizza pan and let it rise 30 minutes before cooking,

Cooking:
Turn your oven to 400F, rack in the middle. Put the pan with dough on largest stove element, turn to medium. Timer 4 minutes - in that time top the pizza with everything but the cheese. This sets the bottom of the crust - too much and it's over done, too little and the pizza is too sloppy to eat by hand. After the 4 minutes, in the oven for 7 minutes. Take out, turn on the broiler, top with cheese, broil 2-3 minutes until cheese starts to brown.

Half a pizza is a serving for one person. It shouldn't be, but it will happen. Don't be ashamed, just steer into the skid.

[[Category:Recipes]][[Category:Internet Recipes]]

Kristi's General Tso

2020-06-25T14:45:16Z

Aaron: Created page with "General Tso To feed two people generously, you need 2 large (Masellis sized) or 3 small chicken thighs, de-skinned and boned, cut into bit sizes. Place chicken in a bowl to..."

General Tso

To feed two people generously, you need 2 large (Masellis sized) or 3 small chicken thighs, de-skinned and boned, cut into bit sizes.

Place chicken in a bowl to marinate for 30 minutes. Marinade is 1 egg white, 1 tbsp soy sauce, 1 tbsp sake. You can probably use white wine..but I'm using sake as a substitute for Chinese cooking wine as it is.

In another bowl combine 1/3 cup of flour, 1/3 cup of cornstarch (or panko, Nick prefers cornstarch, I think they are both good but different), and 1/2 tsp baking soda. 100% flour is ok, but not as fluffy and crispy.

Combine the flour mixture with the chicken, gently mix just until everything is coated (you don't want over mix and create a paste, doesn't stick as well to the chicken). I use canola oil, just over medium heat, about an inch of it in a deep wide pan to fry. I do it in two batches, keep the cooked ones in a warm oven on a cookie sheet or foil. They only take a few minutes, I've never timed it, but you'll be able to judge when they get golden.

Sauce:
I did not have Chinese cooking wine, or Chinese black vinegar. I would love to try this with those ingredients, but the substitutions work really well.

In a small saucepan over low-medium heat combine:
4 tbsp soy sauce
2 tsp balsamic vinegar (or Chinese black vinegar)
4 tbsp sake (or Chinese cooking wine)
2 tsp oyster sauce
6 tbsp of icing sugar - you can probably use white or brown, but the recipe called for this and it works
1 tbsp of cornstarch

Still and heat until thickened. Pour over the chicken to coat, or use as a dipping sauce. Serve with vegetable fried rice and never order from the Mandarin again...not that anyone has done that.

Kristi's Pizza Dough

2020-06-25T14:44:45Z

Aaron: Created page with "Pan Pizza for 12" cast iron pan First cook bacon in the pan. Pour out access grease, but don't clean it. Add a bit of olive oil and make sure it's greased up the sides. If you..."

Chicken Burrito Bowls

2017-04-02T22:46:11Z

Aaron: Created page with "Serves 4–6 ==INGREDIENTS== * 2–3 boneless skinless chicken breasts * 3 bell peppers, any color, sliced * 1 large red onion, sliced * 2 tablespoons olive..."

Serves 4–6

==INGREDIENTS==

* 2–3 boneless skinless chicken breasts
* 3 bell peppers, any color, sliced
* 1 large red onion, sliced
* 2 tablespoons olive oil
* 1 tablespoon taco seasoning
* Salt and pepper
* 1 jar salsa
* 3 cups cooked brown rice, divided
* 1 can black beans, drained and rinsed
* 1 can corn
* 1 cup shredded cheddar cheese
* 1 lime, sliced into wedges
* Fresh cilantro to garnish

==PREPARATION==

1. Preheat oven to 400˚F/200˚C.

2. Line a baking sheet with foil.

3. Place the chicken, peppers, and onions on the baking sheet and drizzle with oil.

4. Sprinkle the taco seasoning evenly over both sides of the chicken breasts.

5. Salt and pepper the peppers and onions, tossing to coat.

6. Top each chicken breast with a generous pour of salsa.

7. Bake in a preheated oven for 25 minutes.

8. Rest chicken for 10 minutes, before slicing into strips.

9. Add a base of brown rice to 4 food storage containers. Top each with a scoop of black beans, corn, additional salsa, cheddar cheese, cooked peppers and onions, and sliced chicken. Garnish with fresh cilantro and a lime wedge.

10. Store in the refrigerator (and enjoy any extras immediately). Can be kept refrigerated for up to 4 days.

11. Meal-prep FTW! Enjoy!

[[Category:Recipes]][[Category:Internet Recipes]]

Rainbow quinoa salad

2016-07-22T14:24:35Z

Aaron: Created page with "==INGREDIENTS== 1 cup Quinoa, rinsed 2 cups Water ½ teaspoon Pink Himalayan Sea Salt 1 cup Red Cabbage, shredded 1 cup Corn Kernals, cooked 1 Red Pepper, diced..."

==INGREDIENTS==
1 cup Quinoa, rinsed
2 cups Water
½ teaspoon Pink Himalayan Sea Salt

1 cup Red Cabbage, shredded
1 cup Corn Kernals, cooked
1 Red Pepper, diced
1 Carrot, diced
1 bunch Baby Broccoli, de-stemmed

=For Dressing=
2 tablespoons Sesame Oil
1½ tablespoons Tahini
3 tablespoons Rice Vinegar
2 teaspoons Coconut Sugar
1 tablespoon freshly minced Ginger
½ cup Vegetable Broth
¼ teaspoon Pink Himalayan Sea Salt

=INSTRUCTIONS=
In a small pot, combine quinoa, salt and water. Bring to a boil, turn down to a simmer and cover. Let cook for 15 minutes.

Meanwhile, lightly steam carrot and broccoli - make sure they still remain slightly crunchy.

Once quinoa is cooked, transfer to a large mixing bowl and add in Red Cabbage, Corn, Red Pepper, Carrot and Broccoli. Toss to combine.

In a small bowl, whisk dressing ingredients together.

Pour dressing into quinoa a little at a time, and toss with each addition. Do this until all the dressing has been used.

Enjoy your warm, delicious quinoa!

Bounty bars

2016-01-23T17:16:13Z

Aaron: Created page with "Ohmygoodness YUM!! Home made Bounty Bars with just 3 ingredients (and no baking)! 400 g milk chocolate 3 cups shredded coconut 1 cup condensed milk Mix the coconut an..."

Ohmygoodness YUM!! Home made Bounty Bars with just 3 ingredients (and no baking)!

400 g milk chocolate
3 cups shredded coconut
1 cup condensed milk

Mix the coconut and condensed milk together and shape into bars.

Place in the freezer for about 15-20 mins.

Melt chocolate and cool slightly.

Dip the coconut bars in the melted chocolate to cover them.

Place on a lightly greased tray in the fridge to set. ENJOY!

Pumpkin pie

2013-11-28T15:43:08Z

Aaron: Created page with "== Filling == * 2 & 1/4 cup canned pumpkin (not pumpkin pie filling) * 1/2 cup natural cane sugar or brown sugar * 1/4 cup full-fat coconut cream (or almond milk)*, soften..."

== Filling ==

* 2 & 1/4 cup canned pumpkin (not pumpkin pie filling)
* 1/2 cup natural cane sugar or brown sugar
* 1/4 cup full-fat coconut cream (or almond milk)*, softened
* 1 tbsp Earth Balance, softened
* 1/4 cup pure maple syrup (other sweeteners may work, but the flavour will change slightly)
* 3 tbsp arrowroot powder (or cornstarch)
* 2 tsp vanilla extract
* 2 tsp cinnamon
* 1/2 tsp ground ginger
* 1/2 tsp nutmeg
* pinch of ground cloves

== Crust ==

* 1 cup GF certified rolled oats, processed into a fine flour OR 1 cup GF oat flour
* 2 cups raw pecans
* 2 tbsp sugar
* 3 tbsp ground flax
* 1 tsp ground cinnamon
* 1/2 tsp kosher salt
* 1/4 cup brown rice syrup (acts as the binder, honey may work if you prefer that)
* 1 tbsp coconut oil or Earth Balance

== How-To ==
Grease a 9-inch pie dish very well and preheat the oven to 350F. In a blender, process your oats into a very fine flour. If you don’t think your machine can get the oats fine enough, then I suggest buying oat flour from Bulk Barn or other store. The oat flour needs to be very fine in this crust, not flaky or chunky.
In a food processor, add 2 cups pecans and process until it starts to clump and oils start to release (about 35 secs), but don’t make pecan butter either. You should be able to make a ball with the pecan dough
Melt earth balance with brown rice syrup for about 30 secs in microwave. Stir. Transfer clumpy pecan mixture into a large bowl and mix with the rest of the ingredients. Using your hands, squeeze the dough over and over to combine very well. You should be able to form a ball with it. If it's too dry add a bit more oil.
Spoon the pecan dough onto pie dish and smooth out evenly. Press down firmly with fingers to form a crust, bringing it up along the sides. Press as firmly as you can. Prick base with fork 12-13 times. Prebake at 350F for 9-12 minutes, watching closely so it doesn't burn. Remove and cool for 10 mins.

In a large bowl, whisk together the maple syrup and arrowroot powder (or cornstarch). Now add all ingredients and whisk together, adjusting spices to taste. Add more sweetener if desired.

Scoop the filling into crust and smooth. Cover crust with crust shield (or tin foil). Bake for 50-55 minutes at 350F. Place on cooling rack for 1 hour. Transfer to fridge to set for a minimum of 3 hours or overnight. (this step is very important!) Do not slice pie until it has set in the fridge for 3 hours minimum.

Slice with a very sharp knife, very slowly and carefully for best results. A bit of crumbling may occur, but that’s ok because it’s rustic and made from scratch! The main part is it tastes incredible. Yum!

[[Category:Recipes]]

Barbeque sauce

2013-04-13T04:36:17Z

Aaron: Created page with " * onion * garlic * butter * orange juice/rind * cider vinegar * raisins * molasses * ketchup * chilli powder * crushed red pepper flakes * dijon ..."

* onion
* garlic
* butter
* orange juice/rind
* cider vinegar
* raisins
* molasses
* ketchup
* chilli powder
* crushed red pepper flakes
* dijon mustard
* worcestershire sauce
* cloves
* honey
* beer
* whole roma tomatoes
* oregano
* brown sugar
* liquid smoke

[[Category:Recipes]]

Oven roasted ribs

2013-04-13T04:32:01Z

Aaron:

Season

Base at 450 for 30 minutes

Remove, drain and dry roasting pan, sauce ribs

roast at 300 for 25

turn, sauce again, roast for 20

broil / grill, more sauce

[[category:Recipes]]

Oven roasted ribs

2013-04-13T04:31:37Z

Aaron: Created page with "Season Base at 450 for 30 minutes Remove, drain and dry roasting pan, sauce ribs roast at 300 for 25 turn, sauce again, roast for 20 broil / grill, more sauce"

Season

Base at 450 for 30 minutes

Remove, drain and dry roasting pan, sauce ribs

roast at 300 for 25

turn, sauce again, roast for 20

broil / grill, more sauce

Flax seed bread

2013-03-25T00:46:45Z

Aaron: Created page with "==Ingredients== * 1 1/3 C warm water * 2 T canola, or vegetable oil * 3 T honey * 1 1/2 t salt * 1 1/2 C white bread flour * 1 1/3 C whole wheat flour * 1/2 C grou..."

==Ingredients==

* 1 1/3 C warm water
* 2 T canola, or vegetable oil
* 3 T honey
* 1 1/2 t salt
* 1 1/2 C white bread flour
* 1 1/3 C whole wheat flour
* 1/2 C ground flax seed
* 2 t bread machine yeast

==Directions==

Place all ingredients into bread machine, in order listed.

Set to basic bread cycle, on crust color of your choice. (I prefer light).

[[Category:Recipes]][[Category:Internet Recipes]]

Chicken Breasts WIth Herb Basting Sauce

2013-03-05T00:59:34Z

Aaron: Created page with " 3 tablespoons olive oil 1 tablespoon minced onion 1 clove crushed garlic 1 teaspoon dried thyme 1/2 teaspoon dried rosemary, crushed 1/4 teaspoon ground sage 1/4 teaspoon ..."

3 tablespoons olive oil
1 tablespoon minced onion
1 clove crushed garlic
1 teaspoon dried thyme
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon ground sage
1/4 teaspoon dried marjoram
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/8 teaspoon hot pepper sauce
4 bone-in chicken breast halves, with skin
1 1/2 tablespoons chopped fresh parsley

Directions

Preheat oven to 425 degrees F (220 degrees C).

In a bowl, prepare the basting sauce by combining olive oil, onion, garlic, thyme, rosemary, sage, marjoram, salt, pepper, and hot pepper sauce.

Turn chicken breasts in sauce to coat thoroughly. Place skin side up in a shallow baking dish. Cover.

Roast at 425 degrees F (220 degrees C), basting occasionally with pan drippings, for about 35 to 45 minutes. Remove to warm platter, spoon pan juices over, and sprinkle with fresh parsley.

[[Category:Recipes]]

Chicken Burger Melts

2012-12-22T07:44:06Z

Aaron: Created page with "Ingredients1 egg white1/2 cup (125 mL) minced green onions1/4 cup (60 mL) minced fresh parsley2 tbsp (30 mL) dry breadcrumbs2 tbsp (30 mL) water1 tsp (5 mL) Dijon mustard1/4 tsp ..."

Ingredients1 egg white1/2 cup (125 mL) minced green onions1/4 cup (60 mL) minced fresh parsley2 tbsp (30 mL) dry breadcrumbs2 tbsp (30 mL) water1 tsp (5 mL) Dijon mustard1/4 tsp (1 mL) salt1/4 tsp (1 mL) dried basil or thyme1 clove garlic, minced1 lb (454 g) ground chicken6 slices cheesePreparation
In bowl, whisk egg white; whisk in onions, parsley, bread crumbs, water, mustard, salt, basil and garlic. Mix in chicken and shape into 6 patties about 1/2 inch (1 cm) thick.

Fry patties in lightly greased nonstick skillet over medium heat or broil or grill on greased rack about 4 inches (10 cm) from heat and cook for about 5 minutes per side or until golden brown on both sides and no longer pink inside. Top with cheese slices; cover pan and cook for 1 to 2 minutes, or broil or grill, until cheese melts.

[[Category:Recipes]]

Tilapia Caramelized Onion

2012-11-22T00:56:46Z

Aaron:

Tilapia Caramelized Onions, Tomatoes and Goat Cheese

==Ingredients==

*4 Tilapia Fillets
*1 large Red Onion Sliced thin
*1 large Tomato cubed
*4 ounces of Goat Cheese crumbled
*2 tablespoons of Worcestershire
*4 tablespoons of Butter
*Salt and Pepper to taste

==Directions==

Melt Butter in large frying pan
Add onion and brown
Add the tilapia
Sprinkle the Tilapia with the Worcestershire and salt and pepper
Cover and simmer on low for 5 minutes
Top the Tilapia with tomatoes and simmer for another 5 minutes or until the fish is no longer translucent (depending on the thickness of the fish)
Remove from pan and plate with caramelized onions, tilapia, tomatoes and top with goat cheese

[[Category:Recipes]][[Category:Internet Recipes]]

Pork Tenderloin with Mushroom Sauce

2012-11-13T01:09:28Z

Aaron: Created page with "Ingredients 1 lb (500 g) pork tenderloin 1/4 tsp (1 mL) each salt and pepper 2 tbsp (25 mL) vegetable_oil 2 large shallots, finely chopped (or 1 small onion, chop..."

Ingredients

1 lb (500 g) pork tenderloin

1/4 tsp (1 mL) each salt and pepper

2 tbsp (25 mL) vegetable_oil

2 large shallots, finely chopped (or 1 small onion, chopped)

8 oz (250 g) cremini mushrooms, sliced

1/4 tsp (1 mL) dried thyme

Pinch each salt and pepper

1/4 cup (50 mL) white_wine or sodium-reduced chicken broth

1 cup (250 mL) sodium-reduced chicken broth

1 tbsp (15 mL) each butter, softened, and all-purpose_flour

3 tbsp (45 mL) chopped fresh parsley

Preparation

Sprinkle pork with salt and pepper. In skillet, heat 1 tbsp (15 mL) of the oil over medium-high heat; brown pork all over. Transfer to foil-lined baking sheet; roast in 400°F (200°C) oven until juices run clear when pork is pierced, about 18 minutes. Transfer to cutting board and tent with foil; let stand for 5 minutes before slicing.

Meanwhile, in same skillet, heat remaining oil over medium-high heat; saut?hallots until softened, about 3 minutes. Add mushrooms, thyme, salt and pepper; saut?ntil mushrooms are golden, about 6 minutes.

Add wine; cook until evaporated, stirring and scraping up any brown bits. Add broth; cook for 5 minutes.

Mix butter with flour and add to sauce along with parsley; simmer, stirring, until thickened. Stir any juices from pork into sauce. Serve with pork.

Tilapia Caramelized Onion

2012-11-06T13:55:10Z

Aaron: Created page with "Tilapia Caramelized Onions, Tomatoes and Goat Cheese 4 Tilapia Fillets 1 large Red Onion Sliced thin 1 large Tomato cubed 4 ounces of Goat Cheese crumbled 2 tablespoons of Worce..."

Tilapia Caramelized Onions, Tomatoes and Goat Cheese

4 Tilapia Fillets
1 large Red Onion Sliced thin
1 large Tomato cubed
4 ounces of Goat Cheese crumbled
2 tablespoons of Worcestershire
4 tablespoons of Butter
Salt and Pepper to taste

Melt Butter in large frying pan
Add onion and brown
Add the tilapia
Sprinkle the Tilapia with the Worcestershire and salt and pepper
Cover and simmer on low for 5 minutes
Top the Tilapia with tomatoes and simmer for another 5 minutes or until the fish is no longer translucent (depending on the thickness of the fish)
Remove from pan and plate with caramelized onions, tilapia, tomatoes and top with goat cheese

Mock Tuna Salad

2012-07-23T11:07:27Z

Aaron: Created page with "1 (16 ounce) can chickpeas, mashed (garbanzo beans) 2 tablespoons mayonnaise 2 teaspoons spicy brown mustard 1 tablespoon sweet pickle relish 2 green onions, finely chopped ..."

1 (16 ounce) can chickpeas, mashed (garbanzo beans)
2 tablespoons mayonnaise
2 teaspoons spicy brown mustard
1 tablespoon sweet pickle relish
2 green onions, finely chopped
salt and pepper
1 tablespoon finely minced yellow onion (optional)

Read more at: http://www.food.com/recipe/mock-tuna-salad-chickpea-salad-87187?oc=linkback

Main Page

2012-04-19T16:25:25Z

Aaron:

<big>'''Hello and welcome to my cookbook'''</big>

Now without mobile browser support!

[[:Category:Recipes]]

[[:Category:Internet Recipes]]

[[:Category:Crock Pot Recipes]]

[[:Category:BBQ]]

[[:Category:Never Tried]]

[[:Category:Fast]]

[[:Category:Restaurants]]

Baked Haddock With Spinach And Tomatoes

2012-02-27T18:33:17Z

Aaron: Created page with 'Ingredients * 1 tablespoon butter * 1 cup thinly sliced onion * 2 (10 ounce) packages chopped frozen spinach, thawed and squeezed dry * 1/4 teaspoon freshly grated nutmeg * …'

Ingredients

* 1 tablespoon butter
* 1 cup thinly sliced onion
* 2 (10 ounce) packages chopped frozen spinach, thawed and squeezed dry
* 1/4 teaspoon freshly grated nutmeg
* 1/2 teaspoon salt
* 1 1/2 pounds haddock fillets
* 1 (14.5 ounce) can diced Italian plum tomatoes, juices reserved
* 1/2 teaspoon dried thyme
* 1/4 teaspoon dried tarragon
* 1 tablespoon butter
* 1 tablespoon minced onion
* 1 teaspoon cornstarch

Directions

Preheat oven to 375 degrees F (190 degrees C). Lightly butter a 2-quart casserole or baking dish large enough to hold haddock fillets in a single layer.

Melt 1 tablespoon of the butter in a skillet over medium heat and cook the onion slices, stirring occasionally, until soft, about 5 minutes. Stir in spinach and nutmeg and cook for about 3 minutes.

Arrange haddock fillets in baking dish. Spoon equal portions of the spinach mixture between the fillets. Spoon drained tomatoes around fillets and sprinkle with the thyme, tarragon and salt.

Bake, uncovered, for 20 to 25 minutes or until fish flakes easily with a fork.

While fish is baking, make the sauce. If necessary add enough water to reserved tomato liquid to make 1 cup. In the skillet, melt the remaining 1 tablespoon butter over medium heat. Stir in the minced onion and cook until soft, about 5 minutes. Add 3/4 cup of the tomato juice to the onions. Bring mixture to a boil. Whisk the cornstarch into the remaining 1/4 cup juice, then add to the skillet. Reduce heat and simmer, stirring, until sauce thickens slightly. Pour sauce over baked fillets and serve.

Raw Avocado and Cucumber Soup

2012-02-06T15:06:32Z

Aaron: Created page with '2 Large Avocados 1/2 cucumber 1/4 onion 1/2 cup plain yogurt 2 garlic cloves 1 cup and a half cold water Salt and Pepper to taste Scoop out avocado flesh, cut up cucumber,…'

2 Large Avocados

1/2 cucumber

1/4 onion

1/2 cup plain yogurt

2 garlic cloves

1 cup and a half cold water

Salt and Pepper to taste

Scoop out avocado flesh, cut up cucumber, add everything else to the blender. 2 servings.

[[Category:Recipes]][[Category:Internet Recipes]]

Guacamole

2012-02-06T15:05:35Z

Aaron: Created page with '2 avocados Half an onion 1 clove garlic, grated Lemon juice, fresh Cilantro (coriander) Sea salt This is a quick and easy 10-minute recipe that will impress houseguests and…'

2 avocados

Half an onion

1 clove garlic, grated

Lemon juice, fresh

Cilantro (coriander)

Sea salt

This is a quick and easy 10-minute recipe that will impress houseguests and is all-natural and healthy for your skin. Just chop and mash up all the ingredients in a bowl, then throw a couple of sprigs of cilantro on top for presentation.

[[Category:Recipes]][[Category:Internet Recipes]]

Jerk rub

2012-02-06T15:04:43Z

Aaron:

This is a great Jerk, wet rub. The combination of the onion, scallions, peppers, and spices give this rub a fantastic flavor. You can adjust the heat by increasing or reducing the amount of peppers in the recipe.
Prep Time: 15 minutes

Total Time: 15 minutes

Yield: Makes about 2 cups

Ingredients:

1 onion, chopped

1/2 cup scallion, diced

4 habanero peppers, finely chopped

2 teaspoons dried thyme

2 teaspoons salt

1 teaspoon allspice

1 teaspoon black pepper

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

Preparation:

Combine all ingredients in a blender and blend until smooth. Store in an airtight container, refrigerated for up to one month.

[[Category:Recipes]][[Category:Internet Recipes]]

Jerk rub

2012-02-06T15:03:37Z

Aaron: Created page with 'This is a great Jerk, wet rub. The combination of the onion, scallions, peppers, and spices give this rub a fantastic flavor. You can adjust the heat by increasing or reducing th…'

This is a great Jerk, wet rub. The combination of the onion, scallions, peppers, and spices give this rub a fantastic flavor. You can adjust the heat by increasing or reducing the amount of peppers in the recipe.
Prep Time: 15 minutes

Total Time: 15 minutes

Yield: Makes about 2 cups

Ingredients:

1 onion, chopped
1/2 cup scallion, diced
4 habanero peppers, finely chopped
2 teaspoons dried thyme
2 teaspoons salt
1 teaspoon allspice
1 teaspoon black pepper
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
Preparation:

Combine all ingredients in a blender and blend until smooth. Store in an airtight container, refrigerated for up to one month.

[[Category:Recipes][Category:Internet Recipes]]

That Chicken Curry

2011-08-15T11:53:42Z

Aaron: Created page with '==Ingredients== * 1 14-ounce can unsweetened coconut milk,* whisked to blend * 1 1/4 teaspoons Thai curry paste* * 1 large red bell pepper, cut into 1/3-inch-wide strip…'

==Ingredients==

* 1 14-ounce can unsweetened coconut milk,* whisked to blend
* 1 1/4 teaspoons Thai curry paste*
* 1 large red bell pepper, cut into 1/3-inch-wide strips
* 1 medium onion, thinly sliced
* 1 pound chicken tenders, cut crosswise in half
* 1 tablespoon (packed) brown sugar
* 1 tablespoon fish sauce (nam pla)*
* 1 cup chopped seeded tomatoes
* 1/3 cup thinly sliced fresh basil
* 1 tablespoon fresh lime juice

==Directions==

Bring 1/4 cup coconut milk and curry paste to boil in large skillet over medium-high heat, whisking constantly. Add bell pepper and onion; sauté 5 minutes. Stir in chicken, remaining coconut milk, sugar and fish sauce. Cook until chicken is cooked through, stirring often, about 5 minutes. Stir in remaining 3 ingredients and simmer 1 minute. Season with salt.

[[Category:Recipes]][[Category:Internet Recipes]]

Adobo

2011-02-10T20:58:30Z

Aaron:

This week’s recipe is derived from the adobo served at Purple Yam. It is a dish Dorotan developed at Cendrillon, a restaurant he and Besa owned and ran together in SoHo until 2009. (A version of it appeared in their 2006 cookbook, “Memories of Philippine Kitchens.”) There is soy sauce in it, and the coconut milk that is common to the southern part of Luzon, the island from which Dorotan hails.

As the mixture cooks, the rice vinegar turns mellow, and the sauce thickens in the heat. There are notes of garlic and bay, of chicken fat and chili fire, coconut sweetness and the nutty saltiness of soy. The combination is ridiculous: a dark and creamy flavor that covers the chicken in silk.

Care should be taken in the assembly of the ingredients. If you can manage to secure Filipino coconut sap vinegar, that would be best, though good-quality rice vinegar from the supermarket will yield excellent results as well, and white wine or even cider vinegar will do in a pinch. (Coconut sap vinegar is available in specialty markets and, as always, online.) A fresh bottle of soy sauce on the lighter end of the taste spectrum would also not be in error, rather than something from that dusty bottle in the back of the larder.

Combine these with your chicken thighs (best-quality again, please), a ton of garlic and chilies, bay leaves and pepper. Allow the marinade to do its work. Then place the mixture in a heavy pot, bring to a simmer, and cook for around a half-hour, until the chicken is tender. Remove the chicken and allow the sauce to reduce. (Really, that’s it.)

At Purple Yam, Dorotan finishes the process by tossing the chicken into a deep-fryer, to crisp and to caramelize it at once. Then he returns the pieces to a reduced version of the sauce and serves the dish in a small clay pot, where it bubbles and steams enticingly. For the home cook, however, some time under the broiler will achieve much the same effect.

Serve with white rice and some steamed or sautéed greens.

Now taste what you have. Next time you may wish to increase the amount of vinegar or soy sauce in the marinade, or reduce it a little or a lot. You may wish to add more chilies or even Vargas’s crazy brown sugar. You may wish to have less coconut milk, or none at all. You may wish to have more.

This is adobo. Every man an island.

Chicken Adobo
By SAM SIFTON
Published: January 5, 2011
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Related

Food: The Cheat: The Adobo Experiment (January 9, 2011)
Sautéed Baby Bok Choy (January 9, 2011)
1 cup coconut milk

¼ cup soy sauce

1½ cup rice vinegar

12 garlic cloves, peeled

3 whole bird’s-eye chilies or other fiery chili

3 bay leaves

1½ teaspoons freshly ground black pepper

3 to 4 pounds chicken thighs.

1. Combine all of the marinade ingredients in a large, nonreactive bowl or resealable plastic freezer bag. Add the chicken and turn to coat. Refrigerate overnight or for at least 2 hours.

2. Place chicken and marinade in a large lidded pot or Dutch oven over high heat and bring to a boil. Immediately reduce heat to a simmer and cook, stirring occasionally, until the chicken is cooked through and tender, around 30 minutes.

3. Heat broiler. Transfer chicken pieces to a large bowl, raise heat under the pot to medium-high, and reduce the sauce until it achieves almost the consistency of cream, about 10 minutes. Remove bay leaves and chilies.

4. Place chicken pieces on a roasting pan and place under broiler for 5 to 7 minutes, until they begin to caramelize. Remove, turn chicken, baste with sauce and repeat, 3 to 5 minutes more. Return chicken to sauce and cook for a few minutes more, then place on a platter and drizzle heavily with sauce. Serves four. Adapted from Amy Besa and Romy Dorotan, Purple Yam restaurant, Brooklyn.

[[Category:Recipes]][[Category:Internet Recipes]]

Jamaican Curried Goat

2011-02-06T17:14:36Z

Aaron: Created page with '==Ingredients== * 2 pounds [goat] meat * 2 tablespoons curry powder * 2 fresh chilli peppers, seeded and minced * 2 cloves garlic, minced * 1 tsp salt * 1 tsp …'

==Ingredients==

* 2 pounds [goat] meat
* 2 tablespoons curry powder
* 2 fresh chilli peppers, seeded and minced
* 2 cloves garlic, minced
* 1 tsp salt
* 1 tsp ground black pepper

* 1 medium onion, chopped
* 1 celery stalk, chopped
* 2 1/2 cups vegetable stock or water
* 1 bay leaf
* 3 to 4 boiling potatoes, peeled and cut into 2 inch chunks

==Directions==

Combine meat, curry powder, chilli peppers, garlic, salt and pepper in a bowl, cover and refrigerate for at least 1 hour or up to 12 hours. Remove meat from marinade, pat dry and reserve juices. Brown in a dutch oven at medium high heat in 2 tbsp vegetable oil, in batches if necessary. Remove the meat, add onion and celery, stir until they begin to brown. Add any reserved juices, meat, stock and bay leaf, bring to a boil, cover and simmer over low heat for 1 hour. Add potatoes, cook until potatoes are fork tender, 20 to 40 minutes. Serve with rice and naan if that's how you roll.

==References==

The Joy of Cooking

[[Category:Recipes]]

Adobo

2011-01-06T16:23:41Z

Aaron: Created page with 'This week’s recipe is derived from the adobo served at Purple Yam. It is a dish Dorotan developed at Cendrillon, a restaurant he and Besa owned and ran together in SoHo until 2…'

Stir-Fried Sweet Potatoes

2010-09-21T17:35:26Z

Aaron:

Stir-Fried Sweet Potatoes
Published: September 14, 2010
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Time: 20 minutes
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Andrew Scrivani for The New York Times
Stir-fried sweet potatoes.
Related

==Ingredients==

* 4 scallions, trimmed and cut into one-inch pieces
* 2 garlic cloves
* 1 piece fresh ginger (an inch long), peeled
* 1 small fresh hot chili (like jalapeño or Thai), stem and seeds removed
* 1 1/2 pounds sweet potatoes, peeled and cut into one- to two-inch chunks
* 3 tablespoons peanut oil
* Salt and freshly ground black pepper
* 1 tablespoon soy sauce, more for serving.

==Directions==

1. Put scallions in food processor and pulse until finely chopped; remove. Add garlic, ginger and chili to the processor and pulse until minced; remove. Fit the processor with grating blade and grate sweet potatoes.

2. Put oil in a large nonstick or well-seasoned cast-iron skillet over medium-high heat. When hot, add garlic-ginger-chili mixture and fry for 30 seconds. Add half the scallions and all the potatoes and sprinkle with salt and pepper. Cook, stirring or tossing, until the potatoes are lightly browned, about 10 minutes; the potatoes need not be fully tender.

3. Add soy sauce, toss once, and transfer potatoes to serving platter. Garnish with remaining scallions and serve immediately with additional soy sauce, if desired.

Yield: 4 servings.

[[Category:Recipes]][[Category:Internet Recipes]]

Stir-Fried Sweet Potatoes

2010-09-21T16:34:38Z

Aaron: Created page with 'Stir-Fried Sweet Potatoes Published: September 14, 2010 RECOMMEND TWITTER E-MAIL SEND TO PHONE PRINT REPRINTS SHARE Time: 20 minutes Enlarge This Image Andrew Scrivani for The…'

Stir-Fried Sweet Potatoes
Published: September 14, 2010
RECOMMEND
TWITTER
E-MAIL
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PRINT
REPRINTS
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Time: 20 minutes
Enlarge This Image

Andrew Scrivani for The New York Times
Stir-fried sweet potatoes.
Related

The Minimalist: The Food Processor: A Virtuoso One-Man Band (September 15, 2010)
4 scallions, trimmed and cut into one-inch pieces
2 garlic cloves
1 piece fresh ginger (an inch long), peeled
1 small fresh hot chili (like jalapeño or Thai), stem and seeds removed
1 1/2 pounds sweet potatoes, peeled and cut into one- to two-inch chunks
3 tablespoons peanut oil
Salt and freshly ground black pepper
1 tablespoon soy sauce, more for serving.
1. Put scallions in food processor and pulse until finely chopped; remove. Add garlic, ginger and chili to the processor and pulse until minced; remove. Fit the processor with grating blade and grate sweet potatoes.

2. Put oil in a large nonstick or well-seasoned cast-iron skillet over medium-high heat. When hot, add garlic-ginger-chili mixture and fry for 30 seconds. Add half the scallions and all the potatoes and sprinkle with salt and pepper. Cook, stirring or tossing, until the potatoes are lightly browned, about 10 minutes; the potatoes need not be fully tender.

3. Add soy sauce, toss once, and transfer potatoes to serving platter. Garnish with remaining scallions and serve immediately with additional soy sauce, if desired.

Yield: 4 servings.

Skewers

2009-12-06T18:11:58Z

Aaron:

Sticks for stabbing food. If using bamboo soak in water at least half an hour before use. Use two per skewer to keep food from twisting. Do not insert in nose.

[[Category:Gear]]

Lemon Roast Chicken

2009-12-06T18:11:20Z

Aaron:

==Ingredients==

* 3 lb [[whole chicken]]
* 2 [[lemons]]
* 4 [[green onions]] finely chopped
* 2 tbsp chopped [[lemon thyme]]
* 2 cloves [[garlic]], crushed
* 1 tbsp [[olive oil]]
* 6 sprigs [[lemon thyme]]
* 4 thin slices [[prosciutto]]

==Directions==

1. Preheat oven to 350F. Trim the chicken of any excess fat and sinew. Rinse out cavity and dry with paper towels

2. Place lemons, green onions, lemon thyme, garlic and freshly ground [[black pepper]] in a mixing bowl and mix together well. Spoon into chicken.

3. Bend wings back under body. Tie drumsticks together with (non-toxic) string. Place on a wire rack in roasting pan. Brush with oil and top with sprigs of lemon thyme. Cover the breast with overlapping slices of prosciutto.

4. Cover chicken with foil and roast to 1 hour 15 minutes or until cooked through. Remove foil and cook for another 15 minutes until skin is crispy. Allow the chicken to rest 15 minutes before carving.

[[Category:Recipes]]

Water

2009-12-06T18:09:38Z

Aaron:

Mostly harmless.

[[Category:Ingredients]]

Red pepper

2009-12-06T18:09:22Z

Aaron:

Communist capiscan

[[Category:Ingredients]]

Pork shoulder

2009-12-06T18:09:01Z

Aaron:

Cheap, delicious, buy buy buy

[[Category:Ingredients]]

Olive oil

2009-12-06T18:08:31Z

Aaron:

[[Extra-virgin olive oil]] that's had it's swerve on.

[[Category:Ingredients]]

Jicama

2009-12-06T18:08:12Z

Aaron:

Big potato/apple thing, kinda scary.

[[Category:Ingredients]]

Green pepper

2009-12-06T18:07:49Z

Aaron:

Hippie capiscan

[[Category:Ingredients]]

Flank steak

2009-12-06T18:07:25Z

Aaron:

Mmmmmm belly meat.

[[Category:Ingredients]]

Extra-virgin olive oil

2009-12-06T18:06:59Z

Aaron:

If you can't drink it don't cook with it.

[[Category:Ingredients]]