FOFC Recipe Box

[Dodgerchick]

Golden Milk
from Turmeric Tea Benefits & 5-Minute Golden Milk Recipe | Wellness Mama (https://wellnessmama.com/223/turmeric-tea/)

Ingredients

- 2 cups milk of choice such as almond pecan, coconut, or dairy, or use bone broth in place of the milk for a more hearty tea
- 1 tsp turmeric
- ½ tsp cinnamon powder
- pinch of ground black pepper
- tiny piece of fresh peeled ginger root or ¼ tsp ginger powder
pinch of cayenne pepper optional
- 1 tsp raw honey or maple syrup or to taste optional

Instructions
Blend all ingredients in a high-speed blender until smooth.
Pour into a small saucepan and heat for 3-5 minutes over medium heat until hot, but not boiling.
Drink immediately.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

We've made this countless times and it's delicious. Can't beat healthy and yummy :)

[AnalBumCover]

Ahh, the 2 year bump. Right on schedule.

Any Instant Pot recipes around here?

[tarcone]

French Dip

Chuck roast a couple pounda
2 cans of french onion soup
1 can of beef consomme

Place in crock pot on low for 8 hours or high for 4 hours.

Favorite bread
Provolone cheese.

Bake bread with provolone cheese on it for 15 minutes at 350

Take beef out and take however much of left over juice and place in small pot and boil, then reduce and simmer for 10 minutes.

This is an easy and tasty french dip sandwich.

Enjoy.

[Critch]

A pint of cherry tomatoes
12oz of brussels sprouts, quartered
A store bought packet of potato gnocchi (about 16oz)
Half a red onion, diced
A little chopped fresh parsley if available, if not leave it out. I forgot once and didnt notice.
2 cloves of garlic crushed. (Or more. I go more. I like garlic)

Combine in a big bowl, add olive oil, salt and pepper. Mix it all up so everything is a bit olive oily.

Spread out on parchment paper on an oven tray. 9 minutes in an oven heated to 450, mix it all around and then back in for another 9 minutes.

Serve in a bowl and grate Parmesan cheese over it, to taste.

Totes delish, as what's her name used to say.

[GrantDawg]

Nice bump, Critch.

[cuervo72]

Ok, I was trying to think of things to make tonight and that might be it.

[cuervo72]

Well I thoroughly enjoyed that - thanks Critch! I roast Brussels sprouts regularly and have done so with tomatoes, onions, and potatoes (sometimes carrot slices), but never all at the same time and I'd never considered gnocchi. That was a good twist.

I did end up using grape tomatoes rather than cherry (cheaper) and I think a pound of Brussels, because that's how they come and what am I going to do with an extra 4oz of sprouts?

My wife thought it was ok, but maybe was a little heavy on the veggies (damn you, extra sprouts!). Maybe scale back (or even eliminate) the Brussels, maybe fewer tomatoes. And the gnocchi, maybe a bit chewy? (I didn't know if we were supposed to boil/parboil them, and didn't. I rather liked the consistency, myself). Oh, and maybe if you lubed them up more -- like say with a sauce, or something.

(Note taken. Next time, one order of Brussels a la Critch, one order gnocchi with Garlic & Herb tomato sauce.)

[Ghost Econ]

I have nothing to add, but getting slightly less bad at cooking really feels good. Don't ask me to cook a five course meal, but I can almost competently make a dinner my family won't immediately shun.

[Critch]

Glad you enjoyed it Cuervo. We'd got into the trap of both being too tired after work to bothering cooking, ending up with veggie burgers in the microwave or going out, so the pan sheet recipes were to try and break that habit. Quick to prepare, can even prepare in advance.

That's the favorite so far, I've made it a few times but never really messed with the base recipe. Once I forgot the basil, once I forgot the garlic but no big alterations.

And yeah, the gnocchi is meant to be like that. Straight from the packet, no extra preparations. We originally got the recipe from a pan sheet cookbook we picked up from Ollies for $2.99, it said the gnocchi would have the texture of "sophisticated tater tots". Which make me laugh a lot for some reason.

[thesloppy]

I have been slowly working on a recipe for beans and rice cuz I can get about 6 servings out of it, and pack it for lunch or eat it for dinner. I've pulled from several recipes, focusing on ease and time (mostly by not soaking the beans), but it still takes about an hour from start to finish and some prep work, so I dunno if it can really be categorized as quick or easy....but too bad.

Quick and Easy Beans and Rice

Ingredients:

3 15oz cans of red kidney beans drained with bean juice
1 15oz can of diced tomatoes with juice
1 lb andouille sausage
1/2 lb diced ham (or whatever smoked meat you have)
1/2 Tblspoon butter
1/2 Tblspoon cooking oil
1 onion
1 pepper
2 celery stalks
Spice Mix:
1 & 1/2 Tablespoons (Tony Chachere’s Original preferred) Cajun Seasoning
1/2 Tbsp granulated garlic
1/2 tsp paprika
1/8 tsp onion powder
1/8 tsp cumin
1/2 tsp tomato paste (optional)
1/4 tsp lemon powder

3 cups water/broth
1/2 Tablespoon of vinegar/lemon/acid
Salt to taste if necessary
3-4 Tblspoon corn starch for thickening
Parsley/green onions for garnish
2 cups uncooked white rice


Prep:

Cut sausage into halves the long way, then 1/4 slices (think the size of a bean)
Dice smoked meat (size of bean)
Dice vegetables (size of bean)
Chop garnish
Blend 1 can of beans with it's bean juice until smooth (optional)

Cooking:

Brown sausage and set aside when done
Add butter and oil to sausage fat in pan
Saute onion, pepper and celery until onion is translucent
Add spices and saute for 30 seconds
Add water/broth/bean juice
Add beans (and blended if using)
Add smoked meat
Bring to boil then simmer for 30 min
Smash beans against side of pot
Cook for another 30 min
Start cooking rice w/20 min to go, cook according to package
Form a slurry mixing your starch and 2-3 Tblspns of water
Add starch slurry to thicken
Cook for 20 min
When done add sausage
Add acid to brighten
Taste for seasoning add more salt and acid as necessary
Serve in bowl
Garnish & top w/ rice

[KingZal]

I tried this recipe out of a Martin Yan (Yan Can Cook) cookbook, and it was a hit. Though the recipe calls for chicken breast, you can make it without (more on that below).

Cold Mixed Noodles, Sichuan-Style

Noodle Ingredients

1 package Chinese egg or spinach noodles (about 12 oz)
2 teaspoons sesame oil
1/2 cucumber, julienned
1/2 red bell pepper, julienned
1/4 pound fresh mung bean sprouts*
2 cups shredded cooked chicken breast


Dressing Ingredients

1/3 cup chicken broth
1/3 cup sesame seed paste/tahini or chunky peanut butter
2 tablespoons soy sauce
2 tablespoons rice vinegar
2 teaspoons sesame oil
2 teaspoons chili sauce (sriracha, sambal oelek, etc.)

1/2 teaspoon sugar
1/2 teaspoon ground toasted Sichuan peppercorns*


Directions

1. Cook noodles in a pot of boiling water according to package directions. Drain, rinse with cold water, and drain again. Place noodles in a bowl and add sesame oil; toss to coat.
2. Add cucumber, bell pepper, and mung bean sprouts; toss to mix. Place on a serving plate and arrange chicken over the top. Cover and refrigerate until chilled.
3. Prepare dressing: combine broth and sesame seed paste in a bowl; whisk until blended. Add remaining ingredients and mix well.
4. Pour dressing over noodles and toss before serving.

Some notes on this recipe, from my personal experience:
-I used 2 tablespoons of sriracha by mistake and liked it better that way, though I added a touch more sugar to balance it. You can always adjust the broth to taste.
-I added salmon to the dish once and it was delicious (though maybe not traditional). I marinated it in soy sauce, olive oil, and a little sriracha before baking it at 400F for 15(?) minutes. I tossed half the flaked salmon with the rest of the noodle ingredients before layering the rest on top and refrigerating.
-I don't use Sichuan peppercorns or mung bean sprouts, since I can never seem to find them when shopping

[cuervo72]

1 lb dry pinto beans
2 cups beef broth
Med onion, chopped
16oz jar salsa verde
1 can diced tomatoes (fire roasted)
1-1.5lb thick, boneless pork chops (I had 1.25lb/3 chops)

Throw everything in the instant pot, cook for 28 min (or so), let decompress for 20min or so. I topped mine with a dollop of sour cream and made muffins with hush puppy mix to go with it. Quite pleased with how it turned out.

[cuervo72]

Time for another instant pot creation.

1 lb dry black beans
4 cups beef broth
med onion, chopped
minced garlic
garlic salt
7oz can chipotles in adobo sauce
2.5 lbs (or thereabout) beef (steak, cubed, whatever)

40 min, slow release. I vented after about 30min then let it sit off for about as long to thicken up/cool off a bit. The chipotles give a bit of a mouth tingle but what they add to the taste is worth it.

[cuervo72]

Ah hell, one more, I already typed it all out in a text to my son last week.

1 bag black eyed peas
2 cups chicken broth
2 stalks celery, chopped
1 yellow onion, chopped
1 can diced tomato (celery/onion variety)
collard greens
1 Tbsp minced garlic (appx)
vinegar (maybe 2-3 Tbsp)
couple shakes of paprika
cajun spice (more shakes than paprika)
Ham

20 minutes on high, left it for about 25 min after that before venting. I decided to cut the amount of broth given the tomatoes and other veggies, and it was the right choice. Good consistency — not too watery, peas not overly mushy but not firm either. The ham was a package of three steak-like slices (about a 1/4 inch thick), but not the “water added” kind, a little more rough/messy. Had to cut some bone out. Cut it into pieces before putting it in the pot. The greens were from a bunch, I used maybe half. Sliced out the thickest part of the stems and used the rest (basically folded the leaves in half and then sliced off part of the middle).

[GrantDawg]

Those both sound good.

Sent from my SM-S938U using Tapatalk

[GrantDawg]

Trying out a white bean chilli recipe today. Will post it if it tuns out well.

Sent from my SM-S938U using Tapatalk

[cuervo72]

Those both sound good.

The beef/black bean is also good with tater tots and melted cheese (I microwave the tots to get them started, then finish in the toaster oven with the cheese and put all that on top of the beans).

[cuervo72]

Another lazy man's soup. Or stew, if you don't like the term "fish soup" (my wife does not, though she doesn't eat it either way).

3 cans tomatoes and okra (and corn)
2 cans cannellini beans
3 frozen fillets swai
seasoning*
broth (1-2 cup)

Open cans, dump in pot (do not drain). Add fish, broth, seasoning. Heat to near boil then turn down to simmer, cover.

Just got through a batch of this, perhaps the best yet. I thought I was buying three cans of the veggies (I used Margaret Holmes) WITH CORN, but it turned out only one had corn. Might have liked a little more. I've tried this with various seasonings - Old Bay, cajun, etc. This batch I believe was "Tony Chachere's Original Creole Seasoning." Ollie's special. Probably sacrilege, but I believe I prefer it over the OB version. Amount of seasoning was inexact, as my non-measurements usually are.

Seemed to get better each time I pulled it out of the fridge. Good with some broken tortilla chips sprinkled in.

[JPhillips]

I do love a soup that gets better after a couple days in the fridge.

[flere-imsaho]

You should do curries. Every curry gets better after a day or two in the fridge.