1/2 lb frozen broccoli florets
1 boneless, skinless chicken breast (about 2/3 lb.)
1 Tbsp olive oil
Pinch of salt and pepper
1 yellow onion
2 carrots
4 cups cooked long grain rice or brown rice
3 Tbsp butter
3 Tbsp flour
1 cup chicken broth
1 cup whole milk
1/2 tsp salt
1/4 tsp smoked paprika
Freshly cracked pepper
8 oz medium cheddar, shredded
1. Take the broccoli out of the freezer and allow it to begin to thaw. Once it's soft enough to cut with a knife, cut the florets into smaller, bite-sized pieces.
2. Cut the chicken breast into small 1/2-inch cubes. Season with salt and pepper. Heat a large skillet over medium, then add the olive oil and swirl to coat the surface. Add the chicken pieces and cook until slightly browned on the outside. Remove the chicken pieces to a large clean bowl.
3. While the chicken is cooking, finely dice the onion, and peel and slice the carrots. Add the onion and carrots to the skillet after the chicken is removed and sauté until the onions are softened. Transfer the onions and carrots to the bowl with the chicken.
4. Add the chopped broccoli florets (even if not fully thawed) and the cooked rice to the bowl with the chicken, onions, and carrots. Stir to combine, then add 1/2 of the shredded cheddar (about 1 cup) and stir to combine again. Set the mixture aside.
5. Begin to preheat the oven to 350ºF and coat the inside of a 2 quart casserole dish with non-stick spray. Add the butter and flour to the same skillet used to cook the chicken and vegetables. Cook and whisk the butter and flour over medium heat until it begins to foam, then continue to stir and cook for one minute.
6. Slowly whisk the chicken broth into the flour and butter mixture. Allow it to come up to a simmer, at which time it will thicken. Once thickened, whisk in the milk and allow it to come up to a simmer again. When it's thick enough to coat a spoon, season with smoked paprika, freshly cracked pepper, and salt.
7. Pour the sauce over the rice mixture in the bowl and stir until everything is combined and coated in sauce. Transfer the mixture to the casserole dish. Sprinkle the remaining shredded cheese over the casserole.
8. Bake the casserole, uncovered, for about 35 minutes or until it becomes golden brown around the edges. Serve hot.
4 tablespoons crushed chili flakes
2 teaspoons five spice powder
3 tablespoons toasted sesame seeds
1 teaspoon ground Sichuan peppercorn
2 whole star anise
2 bay leaves
1 cup vegetable oil (or grapeseed oil)
1 piece thinly sliced ginger
1. Combine chili flakes, five spice powder, sesame seeds, star anise, Sichuan peppercorns, and bay leaves in a heatproof ceramic bowl that can hold at least 2 cups liquid. Place the bowl on a heat resistant coaster.
2. Heat oil in a wok (or a skillet) over medium-high heat. Add ginger. When the ginger starts to wither and turns golden brown, immediately turn off the heat. The oil should reach 370 degrees F (190 C) and no higher than 400 F (200 C) if read with an instant thermometer.
3. Carefully pour oil or use a ladle to transfer oil into the bowl of mixed spices. The oil will bubble for a few seconds and cook the spices. While the the oil is bubbling, use a metal spoon to stir gently to mix the spices, so they’ll cook thoroughly.
4. When the oil cools down a bit, scoop out and discard the star anise and bay leaf.
5. The oil is now ready to use! Its flavor will mature if you let it rest for a day, allowing the spices to infuse into the oil.
6. The oil can be stored covered at room temperature for two weeks, or up to six months in the fridge in an airtight container or Jar.
To create chili oil with a beautiful red color without being too spicy, use Sichuan chili flakes. The chili flakes are made with premium peppers that have a vibrant color with fewer chili seeds.
1 bag dry beans my favorite is a 15 bean mix
4 -6 ham hocks
1 large onion chopped
6 cloves garlic minced (more if desired)
1 large bay leaf
1 teaspoon oregano
1 teaspoon pepper
salt
Instructions
Wash the beans and remove all gravel and such. let soak overnight
Place the beans, onions, and garlic in a slow cooker filled with water. Add the all the spices you like don't limit yourself. Place on high until bubbling then turn down to 2 1/2 to simmer
Reduce heat to simmer on med-low heat and cook for 2 hours, adding more water as needed.
Place in ham hocks until they are tender and falling apart; allow to cool so they can be handled.
Remove meat from ham hocks (discarding fat) Put bones in the freezer after cooled) and return all the chopped meat to the beans.
Simmer another 2 or 4 hours. Let sit until it is completely cooled then enjoy with cornbread, don't forget the banana peppers!
1 cup milk, unsweetened almond, coconut, or dairy
1 tsp honey
1 tsp coconut oil, optional
1/4 tsp each of ground turmeric, ginger, cinnamon and cardamom
freshly ground black pepper
In a small saucepan, gently heat the milk of your choice with the honey and optional coconut oil.
Bring to the point where it is almost boiling, then remove from heat.
Whisk in the spices until well blended. Strain through a fine mesh strainer, if desired.
Add some freshly ground pepper, stir with a cinnamon stick and serve.
Recipe Notes
To make a big batch, use 1/4 cup each of ground turmeric, ginger, cinnamon and cardamom. Store in a glass jar. Makes 1 cup of mix. Add 1 teaspoon of this mix to 1 cup of milk and follow the rest of the recipe to make an individual drink.
Author: Cookie and Kate from Love Real Food
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 cups Category: Sauce Cuisine: Italian
INGREDIENTS
2 tablespoons extra-virgin olive oil
1 yellow onion, chopped
1 red bell pepper, chopped
½ teaspoon salt, divided
2 cloves garlic, pressed or minced
½ teaspoon dried oregano
¼ teaspoon dried tarragon
¼ teaspoon ground cinnamon
1 can (15 ounces) diced or crushed tomatoes
1 can (15 ounces) pumpkin purée
1 to 2 tablespoons butter
1 to 2 teaspoons balsamic vinegar
Freshly ground black pepper
Finely grated Parmesan and chopped fresh parsley, for garnish (both optional)
INSTRUCTIONS
Warm the olive oil in a large skillet over medium heat. Once it’s simmering, add the onion, bell pepper and ¼ teaspoon of the salt. Cook, stirring often, until the onions and pepper are very tender, 6 to 8 minutes.
Add the garlic, oregano, tarragon, and cinnamon. While stirring, cook until fragrant, about 1 minute.
Add the tomatoes and cook for 1 minute, while stirring.
Add the pumpkin purée and stir to combine. Continue simmering for 5 minutes, then remove it from the heat.
Carefully transfer the mixture to your blender. Add 1 tablespoon butter and 1 teaspoon vinegar. Blend until very smooth and creamy.
Season generously with freshly ground black pepper and additional salt (I usually add another ¼ teaspoon salt).
For a more luxurious sauce, add another tablespoon of butter, or for more tangy complexity, add another teaspoon of vinegar. Blend to combine.
Stir into warm pasta. Serve with freshly grated Parmesan and chopped parsley on top.
NOTE
MAKE IT DAIRY FREE/VEGAN: Omit the butter or blend in olive oil instead. Use vegan Parmesan or omit it.
MAKE IT GLUTEN FREE: This sauce is gluten free. Just serve it over gluten-free pasta.
1 tablespoon guajillo chile powder
1 tablespoon achiote powder or paste
1/4 cup pineapple juice (you could use the juices from the sliced pineapple can)
1/4 cup white vinegar
3 garlic cloves minced
1 tsp. Mexican oregano
1/2 tsp. ground cumin
1/4 tsp. ground black pepper
1/2 teaspoon ground cinnamon
3 whole cloves
1 1/4 tsp. salt
mix in a bowl and then set a side
1 Lbs. pork butt (Shoulder) cut in 1/3 inch steaks
Salt and pepper to season the meat
1 can of sliced pineapple
1 medium size bunch of cilantro, washed and finely chopped
1 medium size onion finely chopped
Corn tortillas
A good spicy or mild salsa of your choice
season the meat with salt and pepper. place the marinate and steaks in a large bowl or baking dish or heavy duty zipper-lock bag to marinate the meat.
marinade for at least 4 hours or overnight (believe me it tastes way better), and then grill the steaks. grill some slice pineapple along the meat to add to the tacos when serving. then chopped the scliced pineapples in to chucks
slice the meat finely and make your tacos with warm tortillas, topped with chopped onion and cilantro, chopped pineapple and a salsa of your choice.
other ways of cooking the meat
1. To cook in the Vertical Rotisserie stake the meat intercalating with some slices of onions and pineapple. Let any marinade drain for about 20 minutes before starting the timer. 1 Hr. is enough to cook 2 pounds. Shave the meat with a sharp knife and place it in an already warm skillet to give it that crisper taste as they do at the taquerias in Mexico.
2. The second option is using the broiler of your oven. Cut the meat as for Kabobs and insert into the skewer placing onion and pineapple slices between the meat. Since the meat is cut in smaller portions this method will take about 20 minutes to cook rotating at least 2 times while cooking.
3. Now, this is the easiest since almost anyone has a frying pan or skillet at home. Once your meat has marinated cut in small fine strips. Make sure to remove any excess adobo sauce.Warm the frying pan and add 1 – 2 Tablespoons of oil until hot enough that when you place the meat it sizzles. Add onion and pineapple slices along the meat to cook. Turning as needed to avoid the meat to stick to the pan. Cook for about 12 -15 minutes.
Mmmm. that is good football watching food.. which is critical
Vietnamese Green Papaya & Beef Jerky Salad - Goi Du Du Kho Bo
1 green papaya (shredded)
1/3 pound beef jerky
thai basil, cut into strips
Salad Dressing
1/2 cup low sodium soy sauce
3/4 cup sugar
3/4 cup vinegar
1 cup water
5 garlic cloves, thinly sliced
sriracha, chili paste, or sliced bird's eye chiles (optional)
Peel, de-seed, and shred the papaya.
Toss shredded papaya with basil.
Top with beef jerky strips and dressing, to taste.
Boom!
the easiest place to find the jerky is in Vietnamese supermarkets.
Another place you can find this is in those Vietnamese-Chinese stores that sell preserved foods.
If you don’t have Viet markets nearby you can use any kind of beef jerky. The flavor is good, but the sheets of jerky are pretty thick, so you can cut the strips thinner to compensate. By comparison, the Vietnamese/Chinese version is sold pre-cut, and has a slightly sweeter taste.
Banh Mi with Lemongrass Pork Recipe (Banh Mi Thit Noung)
Ingredients:
1/2 lb boneless pork butt
(cut into 1/4-inch thick slices, 8-inch length by 2 1/2-inch width)
1 to 2 8-inch baguette rolls, sliced lengthwise in the center
1/2 bunch cilantro leaves
2 Jalapeno chilies, deseeded and thinly sliced
Pickled carrots and daikon (store-bought or homemade)
Mayonnaise
Lemongrass Pork Marinade:
1/2 cup minced lemongrass
1/2 cup sugar
3 tablespoons fish sauce
1 1/2 tablespoons ground black pepper
5 shallots, peeled and minced
3 cloves garlic, peeled and minced
2 tablespoons roasted sesame oil
2 tablespoons peanut oil/regular cooking oil
2 tablespoons sweet soy sauce
Lightly pound the pork slices with a mallet/back of the kitchen knife. In a bowl, mix all the Marinade ingredients well. Put in the pork slices and marinade for about 1-2 hours/overnight. Discard excess marinade before use.
Preheat grill until ready to use. Gently arrange marinated pork slices onto the grill. Grill until the pork is nicely charred on both sides and meat is thoroughly cooked. If use indoor broiler oven, broil for 5-7 minutes on each side or until the meat is completely cooked and nicely charred.
Remove lemongrass pork from grill and assemble the baguettes with mayonnaise spread, and then put the sliced Jalapeno chilies, a slice of grilled lemongrass pork, and finish off with a handful of pickled carrots and daikon and cilantro leaves. Serve a whole baguette or cut the baguette into half.
Do Chua Recipe – Vietnamese Pickled Daikon & Carrots
1/2 lb daikon radish
1/2 lb carrots
1 tablespoon salt
Vinegar Solution
1/2 c hot water to dissolve 5 tablespoons sugar
1 c water
4 tablespoons distilled vinegar
Cut carrots and daikon to desired size.
Sprinkle salt and toss well. Soak for 15 minutes.
Rinse thoroughly and slightly squeeze to remove excess moisture. Dry & add to jars.
Dissolve sugar in hot water, then combine with remaining vinegar and water.
Add vinegar solution to jars to cover daikon & carrots. Seal, store at room temperature until pickled to your taste, checking every 12 or 24 hours.
Refrigerate when ready, up to 3 weeks, or until too sour or veggies lose their crunch.
Ingredients
3/4 cup pearl barley
11 cups vegetable stock
2 tablespoons extra-virgin olive oil
1 1/2 cups chopped onion
1 cup chopped carrots
1/2 cup chopped celery
1 cup thinly sliced mushrooms
Salt to taste
1/2 bunch parsley
Instructions
1. In a saucepan, combine the barley and 3 cups of vegetable stock. Bring to a boil over medium heat, cover, and simmer for 1 hour, or until the liquid is absorbed.
2. Meanwhile, heat the olive oil in a large pot and add the onion, carrots, celery, and mushrooms. Cover and cook the vegetables for about 5 minutes, until they begin to soften.
3. Add the remaining vegetable stock and simmer 30 minutes, covered.
4. Add the barley and simmer 5 minutes more. Add salt to taste and ladle into bowls. Serve garnished with chopped fresh parsley.
Ingredients
3/4 cup pearl barley
11 cups vegetable stock
2 tablespoons extra-virgin olive oil
1 1/2 cups chopped onion
1 cup chopped carrots
1/2 cup chopped celery
1 cup thinly sliced mushrooms
Salt to taste
1/2 bunch parsley
Instructions
1. In a saucepan, combine the barley and 3 cups of vegetable stock. Bring to a boil over medium heat, cover, and simmer for 1 hour, or until the liquid is absorbed.
2. Meanwhile, heat the olive oil in a large pot and add the onion, carrots, celery, and mushrooms. Cover and cook the vegetables for about 5 minutes, until they begin to soften.
3. Add the remaining vegetable stock and simmer 30 minutes, covered.
4. Add the barley and simmer 5 minutes more. Add salt to taste and ladle into bowls. Serve garnished with chopped fresh parsley.
Calories 158
Protein 4.5g
Saturated Fat 0.7g
Monounsat Fat 3.8g
Polyunsat Fat 0.84g
Carbohydrate 22.3g
Fiber 3.2g
Cholesterol 0mg
Vitamin A IU 135
Vitamin E 0.8
Vitamin C 3mg
Calcium 23mg
Magnesium 1.26mg
Ingredients
2 tablespoons extra-virgin olive oil
1 onion, sliced
1 pound frozen supersweet yellow or white corn
3 cups vegetable stock
1 cup cashew milk
1 teaspoon smoked paprika or more to taste
Sea salt ad freashly ground black pepper, to taste
6 tablespoons chopped fresh chives
1. Heat the olive oil in a soup pot over medium -high heat. Add the onions and saute, stirring occasionally, until they are translucent and beginning to color, about 5 minutes. Add the frozen corn and stir to mix well. Add the vegetable broth, raise the heat to high, and bring to boil.
2. Cover the pot, lower the heat, and boil gently for 5 minutes. Add the cashew milk, smoked paprika, salt, and pepper, and continue to cook for another minute.
3. Remove the pot from the heat and use an immersion blender to puree the soup. (You can do this in a regular blender, but let the soup cool first to avoid splashing hot liquid.)
4. Heat the pureed chowder over low heat to desired serving temperature. Adjust the seasoning if necessary.
To serve, top each bowl with a tablespoon of chopped chives or a swirl of chive-induced oil.
1/3 cup minced fresh lemongrass (white part only)
1/4 cup minced shallot
2 tablespoons minced garlic
3 tablespoons fish sauce
3 tablespoons sugar
2 tablespoons sweet soy sauce
1 1/2 tablespoons sesame oil
1/4 teaspoon salt
1/2 teaspoons freshly ground black pepper
Garnish:
1/4 cup roasted peanut, crushed
1/4 cup slightly sautéed scallion
Slice the steak into small thin pieces approximately 3/4? square and 1/4? thick.
Combine all the ingredients for the Marinade. Add the Marinade to the meat and mix well. Marinate for at least 1 hour.
Soak the wooden skewers in water for at least 30 minutes. Insert the meat through the wooden skewers.
Heat up the grill. Grill the meat for at least 2-3 minutes on each side, or until desired tenderness.
Garnish the Lemongrass Beef Skewers with bits of crushed peanuts and sautéed scallion before serving.
To make the sautéed scallion, heat up a non-stick pan with 2 teaspoons cooking oil. When the oil is hot, add in the 1/4 chopped scallions. Add salt to taste. Slightly sautéed for 1 minute.
1 lb (907g) tilapia fillet
3 tbsp (45 ml) fish sauce
2 tbsp (30 ml) vegetable oil
½ tsp salt
2 tbsp (30 g) sugar
½ tsp ground pepper
2 tbsp (30 g) tapioca flour
½ tsp baking powder
¼ cup finely chopped green onion, white part only
vegetable oil for frying
you will need a meatgrinder or food processor
Wash and dry the fish fillets well with paper towel. Then cut into cubes.
Mix sugar, salt, pepper, fish sauce, and oil well until dissolved. Pour this mixture into the fish fillet cubes, and mix well.
Cover with plastic wrap and place in the freezer for 2 hours, or until the fish is extremely chilled, but without actually freezing.
Take the fish out of the freezer, and grind it the first time.Then cover, and place in the freezer to chill again, for about 2 more hours. Take out, and repeat grinding a second time.
After grinding all the fish a second time, if it is not chilled enough, we need to place in freezer a third time to chill again before moving to the next step.
Mix tapioca flour with baking powder, and add to the ground fish bowl. Start running the KitchenAid stand mixture with the paddle attachment, gradually mix on slow speed flour mixture into the ground fish. Then raise to medium speed, and continue mixing for 5 minutes, or until the mixture is well combined. Finally, add the chopped green onion and stir well.
For frying Heat the oil while shaping the fish paste into the size you want. When the oil starts to smoke, drop the fish cake into the oil. Fry one side for about 6 minutes, then flip it over and continue fry an other side for 6 more minutes until it is well done. Take out and place on a paper towel to absorb the excess oil. Let it cool down a bit, slice then serve.
You can make a lot, then store in the freezer for several months.
Steaming
Steam the fish patties on Medium heat for 10-12 minutes.
Baking
Brush the cakes with vegetable oil and place on a lined or non-stick baking pan. Bake the fish cakes at 400 degrees F for 25 minutes. Flip the cakes about half-way through so they brown evenly.
1 package of Menlo Brand All Purpose Wrappers (It will say Vietnamese Cha Gio on it). This is typically found in the frozen section of an Asian supermarket and Let the package defrost a bit before separating the wrappers so you don’t tear them up.
2 lb ground chicken or pork (makes 30 egg rolls)
1 medium jícama (1/2 cup)
2/3 cup chopped onion
1/8 cup wood ear mushrooms, chopped
1/2 cup bean thread noodle, cut into 1"-1.5" threads from an asian supermarket
1 tsp salt
1 tsp pepper
1 tsp sugar
1 large egg yolk to seal the wrapper; whisked
vegetable oil or canola oil for frying
1. Soak bean threads in hot tap water and mushrooms in 40-second microwaved hot tap water until soft. About 30 minutes.
2. Shred or finely chop onion and squeeze excess moisture out by hand. Add ½ tsp salt to jícama, microwave until slightly soft and squeeze excess moisture out by hand.
3. When soft, chop bean thread noodles and mushrooms.
4. Add bean thread, mushrooms, onion, salt, pepper, and sugar into a large mixing bowl and mix thoroughly. Add pork or chicken and mix well. Add jícama last and mix well.
5. Wrap the egg rolls and fry at 325°F until golden brown and fully cooked inside. About 12-16 minutes per batch or bake at 425° for 10-15 minutes or until lightly browned.
Step 1: Evenly spoon about 2 tablespoons of the pork mixture into a corner of the egg roll wrapper.
Step 2: Roll up the corner until you hit the middle two corners. Remember to tuck and tighten as you roll up.
Step 3: Pull the two side-corners into the center.
Step 4: Continue to roll up the egg roll until you have this cute little envelope.
Step 5: Spread the egg yolk around the edges of the top corner of the wrapper.
Step 6: Continue to roll up the egg roll until it's nicely sealed.
2 lb. baby red potatoes, halved (or quartered if large)
6 slices bacon
16 oz. tub sour cream
Juice of 2 lemons
1/2 package ranch seasoning
kosher salt
1 cup shredded Cheddar
1/2 cup freshly chopped chives
1. In a large pot of boiling water, cook potatoes until fork tender, about 15 minutes. Drain and rinse under cold water, then transfer to a large bowl.
2. Meanwhile, in a large skillet over medium heat, cook bacon until crispy. Transfer to a paper towel-lined plate to drain, then crumble.
3. In a small bowl, stir together sour cream, lemon juice, and ranch seasoning. Adjust seasoning if necessary.
4. Add sour cream mixture to potatoes and toss until combined. Add cheddar, chives, and bacon and toss until combined. Refrigerate at least 1 hour before serving.
1 cup mayonnaise
1 1/2 tablespoon apple cider vinegar
1 tablespoon honey
3/4 teaspoon celery seeds
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 medium green cabbage, very thinly sliced (about 4 cups)
1/2 medium red cabbage, very thinly sliced (about 4 cups)
2 medium carrots, peeled; julienned or grated
Whisk mayonnaise, vinegar, honey, celery seeds, salt, and pepper in a large bowl to combine. Add green and red cabbage and carrots to dressing and toss to coat. Cover and chill until ready to serve.
1 pound lean ground turkey
1 cup oats
2 eggs
10 ounces frozen spinach thawed, chopped, drained
1 cup feta cheese crumbled
1 tsp minced onion or finely chopped onion
1/2 tsp garlic powder
1/4 tsp black pepper
1 pinch salt
1. Thaw and thoroughly drain spinach. The best method I've found is wringing it out by hand.
2. Add all ingredients into a large mixing bowl. Combine with your hands. Do not over mix.
3. Form into 6 patties. Preheat kitchen griddle to medium-heat and spray with nonstick spray. If grilling, oil grill grate and bring to medium high heat.
4. Heat burgers 8 minutes in griddle, or 4 minutes per side on the grill.
5. Serve warm on a toasted whole wheat bun with your favorite toppings.
If you want to freeze these burgers for later, it's easy. Form all the meat into raw patties, then wrap the burgers you want to freeze in plastic wrap. Add the wrapped burgers into a large ziplock baggie and freeze. When you're ready to eat, thaw in the fridge then cook as you would normally.
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