Cooking and Drinking
Cooking and Drinking
​Utilizing the monkey see monkey do approach
Cooking and Drinking
Cooking and Drinking
Cooking and Drinking
Cooking and Drinking
Recipe Graveyard
Recipes
Quinoa chili When buying ingredients buy small bag of tortilla chips.
Olive oil
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Eight cloves garlic (too much?)
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1 Onion
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1 small Red pepper
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A small chopped jalapeño pepper
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Salt and pepper
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1 tbsp Cayenne pepper
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4 tbsp Chili powder
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1 tbsp Cumin
** Start heating ingredients, then add:
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4 to 6 (try 4) tomatoes, chopped
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28 ounce can crushed tomatoes
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4 cups veggie stock
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2 cups water
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1 1/2 cups Quinoa
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One cup red kidney beans
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One cup pinto beans
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One cup of black beans
** Simmer for 25 minutes
Add one cup of corn
1 tablespoon lime juice
1 teaspoon oregano
1 tablespoon. Cilantro.
** Simmer an additional five minutes or until all the ingredients are cooked.
Vegetarian chili using Quinoa
This particular recipe makes a very large pot. A full Dutch oven would feed six or eight people. Way too much for us considering I didn't care for it after all.
Louisa liked this but I don't
This is a side dish, which I didn't care for
Remember, I don't care for stuffing
Step one,
I used the equivalent of 3/4 full loaf of round artisan bread cut into half inch cubes. Depending on the dryness, put on a dry baking sheet and put in the oven at 200° for about 15 minutes. Check to make sure you don't over cook them and end up toasting them. You just want to dry them out thoroughly.
After that, put them in the King Arthur white bowl..
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I put 3/4 of a stick of butter in the big black skillet.
I diced up 2 small cooking onions.
Diced up two stocks of celery, finally chopped
Under a low flame cook, put the onions and celery in until translucent and much of the water has been boiled out of the vegetables and mostly the butter and light brown starts to happen. This should take only about 10 minutes.
When the onion and celery is done, dump on top of the dried and cubed bread. I put in about 1/3 cup of finely diced parsley. Stir together. Adding 1 teaspoon of sage, 3/4 tablespoon rosemary 3/4 tablespoon thyme. In the bowl add 1 heavy pinche of kosher salt (no more), a few heavy grains of pepper, add approximately 1 cup of the chicken broth then start mixing.
Whip 2 medium eggs and add to total mixture once mixture is cool enough not to cook the eggs.
NOTE: I only used 1 and a 1/4 cups of chicken broth total. One cup initially then approximately another 1/4 cup along with the eggs
Set oven to 350 degrees.
When ready to place in over, either lid the pan or cover with aluminum foil.
NOTE: cook until thermometer reads 160 degrees.
Tip: pat the mixture down in the pan so that there are not loose ends sticking up to blacken or become overly hard. Flatten with the wooden spoon.
Grease 8 x 8 ceramic pan with butter.
When oven is at 350° put the lid on the ceramic dish place in oven for approximately 25 to 35 minutes could take 40 minutes but the small size portion could take less time. Then check temperature must achieve 160°. When that happens on lid for an additional 15 minutes to crisp the top. The first time I made this, after 35 min, the internal temp was 200+ degrees.
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This is a good veggie rice with bean recipe
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The filling is OK but it is extra work to make the green pepper shells. It's quite fun to make my other recipe with similar filling and a soft boiled egg over the top.
See that recipe here called Spanish rice with egg
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2 cup butternut squash (peeled and cubed)
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2 cup carrots (peeled and sliced)
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2 cup potatoes (chopped)
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2 cup celery (chopped)
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1 cup green lentils
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3/4 cup yellow split peas (or just use more lentils)
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1 onion (chopped)
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1 tsp Thyme
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1 tsb butter
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1 tsp Cheyenne pepper
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1 cloves garlic (minced)
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8– cups vegetable or chicken broth
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2 teaspoon herbs de provence
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1 teaspoon salt (more to taste)
After cooking remember to take three or 4 cups of soup out and add olive oil and blend to a creamy mixture then add back to the soup.
At the end:
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2–3 cups kale (stems removed, chopped)
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1 cup parsley (chopped)
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1/2 cup olive oil – rosemary olive oil or other herb infused oil is delicious
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a swish of sherry, red wine vinegar, or lemon juice to add a nice tangy bite
Easy individual pizzas
Please note, the pizza dough LOUISA buys in Buffalo at her co-op is actually better than Wegmans though
Buy a package of Wegmans pizza dough either frozen or refrigerated. Cut one package into three individual pizzas. Then I cut up onions, garlic, basil, salt and pepper, olives, hot peppers, mozzarella cheese, mushrooms, pepperoni, vegetarian red sauce. Can you bake at 450° for about 12/ 15 minutes or until the bottom and edges are crispy. On a hot pizza stone
I can substitute crème fraîche for cream cheese.
Here is a link to the cooking instructions
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Recipe comes from: recipe30.com
I made this dish for the first time in August 2022. I also added some extra vegetables. I found a dish to be a little too soy tasting. I'm starting to wonder how much I actually like soy sauce. The dish was also a little salty even though I used low sodium soy sauce
Step one: I made the tofu the way I usually do - three-quarter inch chunks marinated in low sodium soy sauce, then fried.
Step two: make the Jasmond rice as late as you can so it is still fresh and hot for the end of stir-frying.
Step three: I cut up broccoli, green pepper, red pepper for the stirfry.
Step four: I prepared the garlic and ginger wrapped and put in refrigerator for later.
Step five: I prepared the sauce as per the video instructions
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Well I finally made it, (Feb 2022) and it wasn't great, not even good but just Okey. I wont make it recipe again. I don't think the proportions of spices were right. Not to my liking. The rice was good and the tofu was good can't even complain about the marinade for the tofu. I think it was the tomato paste sauce it through the dish off.
Sauce for tofu
1 pk of tofu
1 cup of yogurt
1 tablespoon ginger
6 cloves of garlic
Juice from one lemon
2 tsp garam masala
2 tsp cumin
1 tsp salt
2 tsp paprika
- refrigerate at least one hour -
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sauce for a top of the rice.
One cooking onion
2 tablespoons of ginger
8 cloves of garlic
2 tsp Cumin
2 tsp turmeric
2 tsp coriander
2 tsp paprika
2 tsp chili powder
Four large tomatoes
One cup water
3/4 cup heavy cream
>>> make white rice<<<<
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​I'm going to attempt this dish January 3, 2023. I did it once before but this time I will be using feta cheese and squeezing it very well as last time I think there was too much liquid in the patties and they fell apart. Paying much more attention to flavoring and techniqu wish me luck
Second version came out better. Squeezed the mixture into towels. Use even less egg because of the smaller
Gordon Ramsay: Louisa didn't want anything to do with that cheese which is a 1/3 goat cheese. I substituted for a half a brick of Cabot cheddar cheese to make enough for two meals you need to have two cucumbers several carrots. A lot of substitutions not only the cheese but it was hard to find the watercrest so the good substitution for that is arugula. This dinner for two people because of its many components will run about $25.00 Plan on this meal taking a couple hours to put together lines, as slow as I go. I think this meal wasn't worth the effort. Don't bother making it again actually the salad was better than the veggie burger
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Ingredients:
2-3 pieces garlic
small piece ginger
3 sticks green onion
1/2 red onion
85g broccolini
4 baby king oyster mushrooms
250g udon noodles
1 1/2 tbsp soy sauce
1 tsp dark soy sauce
1 tsp hot sauce (https://youtu.be/9-vxLlKoVaY)
1 tbsp plantbased oyster sauce
1/2 tbsp maple syrup
1/2 tsp toasted sesame oil
1/2 tbsp white sesame seeds
1/2 tbsp black sesame seeds
2 tbsp avocado oil
1/4 cup veggie stock or water
Here is the link to the webpage
Note: the website in video say orange chicken they meant orange chickpea, but I suppose you could make chicken with it also.
Can substitute soy sauce for coconut
​I think brown rice is too hearty for this dish. I would stick with basmati rice. Also, the sauce was too labor-intensive to bother with. You're just as far ahead buying a jar of orange sauce. All in all, I didn't really care for it too much but might make it again after making these corrections
I made this recipe today. I think it sucked. Do not make this recipe again. Sat in my stomach like a rock and made LOUISA throw up. Way too heavy of a meal. The Filo dough was cool but the butter and milk and proportions used just did not work. I'm sure there's better pot pie recipes out there try something new try something better don't give up.
​I made this recipe today, June 1, 2022. Three stars at best
​The dish looks delicious. Will be making this for the first time mid December 2022. Let's see how it turns out if it's fantastic I should create a page or anchors to fast prepping meals or meals on the fly something like that.
Ingredients
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2 tbsp extra virgin olive oil 30 ml
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1 large onion
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2 carrots
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4 cloves garlic
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1/2 cup uncooked brown lentils 100 grams
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1/4 tsp saffron threads .17 grams
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4 cups vegetable broth 925 ml
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1 cup Spanish round rice 200 grams
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2 bay leaves
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handful fresh parsley
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pinch sea salt
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dash black pepper
​I believe I made this, but was not in love with it. Louisa liked it, but I guess I don't care for lentils all that much. I can also imagine I was so unimpressed with it that I didn't even take a photograph.
Remember when using lentils, whole lentils typically cook for 15 to 20 minutes, whereas split lentils only require 5 to 7 minutes to become softened.
You're also cooking rice in the same pan, so you want whole lentils, so they cook in the same amount of time as the rice.
Either I don't like pumpkin soup or this recipe sucks. It was heavy and starchy. I made it for the first day of Fall (22nd, sept 2022)
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I don't think I'll make this again. I guess I'm putting this on here to remind me not to bother next time I'm thinking of a Fall dish.
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Josh had some and said it was more like a pumpkin bisque.
< 4
With side salad
Easy to make, yes
pretty to look at, yes
filling in nutritious, not really.
I wouldn't bother making this again. Poor nutritional value for the effort.
This could had looked some much better but I know I over whipped the egg whites past the firm peaks stage. I went past by a minute or two and that was all it took for the whites to collapse and start getting runny. The other thing is I MAY HAVE folded the whites in too hard. I probably should have used a softer touch.
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Boil the sweet potatoes, with their skin on, for about 17-20 minutes or until tender. Let them cool slightly. You can also microwave the sweet potatoes or roast them in the oven.
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Preheat the oven to 425°F (220°C). Place a baking sheet on the middle rack in the oven. Butter 4 ramekins of 8-9 oz (230-250ml) capacity and coat the bottom and sides with fine breadcrumbs. Discard excess breadcrumbs.
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Separate whites from yolks and set aside until ready to use.
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Peel the potatoes and transfer them to a large bowl. Mash the potatoes using a potato masher.
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Add the egg yolks and salt and mix to combine.
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Stir in grated cheddar cheese, a pinch of nutmeg and freshly ground black pepper.
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Add melted butter and light cream and mix to combine. Set aside.
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Whip the egg whites until stiff peaks form.
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Gradually fold the whipped whites into the potato mixture.
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Divide the mixture evenly into the prepared ramekins. Sprinkle Parmesan, freshly ground black pepper and paprika on top of each.
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Place the ramekins onto the preheated baking sheet and bake at 425°F (220°C) for 25-30 mins until golden and puffed.
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Serve immediately. You can serve the souffle alongside a fresh salad, meat and crusty or toasted bread. Enjoy!
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Ingredients
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2 tbsp (30g) butter , plus extra for greasing
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4 tsp breadcrumbs , for coating the ramekins
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2 medium sweet potatoes (14 oz-400g) , cooked with peel on
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4 eggs
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1 cup (100g) Cheddar cheese , grated
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Pinch of nutmeg
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3/4 tsp (4g) salt
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freshly ground black pepper
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1/2 cup (120ml) light cream
Instant Pot Minestrone
Instant pot recipe page 14
6 servings
3/4 cup dried cannellini beans
soaked 8 hours or overnight.
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2 tsp Olive oil
1 cup chopped carrots 1/2" pieces
1 stalk celery cut halved then into 1/4" pieces
3/4 cup chopped onion
2 cloves garlic minced
32oz (4 cups) vegetable broth
1 can 14oz diced tomatoes
1 cup diced red potatoes
1 cup coarsely chopped green cabbage
1 small zucchini halved lengthwise then 1/4" pieces
3/4 cup sliced green beans fresh or frozen
1 1/2 tsp salt
1/2 tsp dried basil
1/4 tsp dried rosemary
1/4 tsp black pepper
1 bay leaf
shredded parmesan cheese optional
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​Drain and rinse dried beans. Press, sauté, heat oil in pot. Add carrots, celery, and onions: cook and stir five minutes or until vegetables are softened. Add garlic, cook in stir one minute. Stir in broth, tomatoes, potatoes, cabbage, zucchini, green beans, salt, basil, rosemary, pepper, and believe, mix well
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​Secure, lead and move pressure release valve to seal. Cook at high pressure 10 minutes.
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When Cooking is complete, use natural release for 15 minutes.
Then release remaining pressure and remove bay leaf-
garnish with cheese if desired.
They didn't tell you in the instructions to cook the beans beforehand. The beans after 10 min + were still hard. So I cooked for another 10. Then the veggies were mush.
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12 Cannelloni pasta
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3 cloves of garlic
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14oz - 400g washed and dried baby spinach
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3 cups fresh basil leaves
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18oz - 500g Ricotta cheese
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2oz - 60g - Parmesan cheese
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2 eggs
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Nutmeg (Grated)
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1 lemon (Zest only)
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3oz -100g Mozzarella cheese
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2 tbsp olive oil
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Salt and pepper
This dish did not have any flavor. It was mouthful after mouthful of cheese with no flavor. Maybe I don't like the filling no matter who made it but this meal sucked.
