recipes

See also family recipes.

• Roast chicken and vegetables:
  • preheat oven to ~400.
  • cover a spatchcocked chicken with salted garlic butter at least an hour before cooking
  • chop up hearty vegetables: carrots, beets, parsnips, sweet potato, onion, brussels sprouts, etc. Lightly coat w/ olive oil and salt and pepper.
  • Place vegetables on a foil-covered tray (also lightly coated with olive oil), in the oven, and chicken on a wire rack above the tray, so that the chicken juices drip down onto the vegetables.
  • Roast for ~25min, then flip vegetables. After another 15min or when they're done, remove the vegetables (and replace w/ an empty tray to catch drippings). Cook the chicken about another 20 minutes, until it registers an internal temperature of 165 in the deepest part of the breast.
• Salmon and cauliflower green beans:
  • Salt and pepper a boneless skinless salmon fillet(s), and lay on top of a bed of herbs (dill, or maybe thyme) on a baking sheet.
  • Cook at 250 for ~50mins, until the internal temperature is 145.
  • Meanwhile, prepare cauliflower rice: sautee shallots in olive oil until soft, then add riced cauliflower and saute. Dress with lemon juice and season to taste.
  • Meanwhile, prepare green beans: heat a little bit of water and ~2lbs of green beans, with salt to taste, in a large covered skillet, for 5-6 minutes until the beans are mostly cooked (but not mushy). Drain the water, add oil and garlic, and sautee to brown the garlic and mix w/ green beans.
  • Serve salmon, sprinkled with lemon juice, on a bed of cauliflower rice, accompanied by green beans.
• Sous-vide pork chops with apple chutney: salt and then cook the pork chops. when done, sautee chopped apples in butter, then add dried cranberries, a bit of maple syrup, cider vinegar, and mustard, and the sous vide juices. Remove from pan. Brown pork chops in the same pan, and serve with the chutney.
• Instant pot lentil soup: sautee onions until soft. Then add four sliced beyond sausages, a bunch of chopped carrots and celery, some thyme, smoked paprika, salt, pepper and sautee until barely soft. Add garlic and lentils (1.5 cups), stir for a few seconds, then add 4 cups broth. Top with greens (rainbow chard, collard greens, kale, etc) as desired and let them cook in. Finally, add two 15oz cans tomatoes (one crushed, one fire-roasted diced). Pressure cook on HIGH for 15 minutes. Let pressure release. Finally top with a lot of fresh lemon juice (3-4 large lemons).
• Mango Sriracha roasted chicken thighs
• Butter Mochi Cake Muffins: brown 1/4 cup (2oz) off butter. in a bowl, combine 1 cup (200g) sugar, 2 cups (300g) Mochiko rice flour, 2 tsp (8g) baking powder, .5 tsp (3g) salt. mix the butter with a 13.5oz can of coconut milk, 2 room-temp eggs, 1.5 tsp vanilla. add the dry ingredients and mix well. Pour into generously buttered muffin tin, and sprinkle black and white sesame seeds on top. Bake at 350 for 55-65 minutes.
• Instant pot (vegetarian) bolognese: saute an onion w/ carrots and celery. Add 1lb vegetarian (beyond or impossible) beef, salt, pepper, saute 5-10 minutes until browned. Add garlic, 4oz tomato paste, oregano, a pinch of nutmeg and cinnamon, red pepper flakes, saute for a minute. Add 3/4 cup wine (the recipe says red, but apparently white is more traditional) and cook about 2 minutes until reduced. Then add 29oz can crushed tomatoes and 1/4 cup vegetable stock. Pressure cook on high for 20 minutes. Once done, quick-release pressure, add juice of one lemon and a bit (1/2 cup) of milk or sour cream or greek yogurt, and simmer ('low saute') for ten minutes to thicken as desired. Serve with red lentil pasta and a green vegetable.
• Whole wheat molasses bread: Add to bread machine in this order.
  • 0.75 cups (170g) water (if using dry milk) OR 0.5 cups (115g) water and 0.25 cups (55g) milk.
  • 2.5 tablespoons (50g) molasses
  • 1/2 teaspoon (3g) salt
  • 1.25 cups (150g) whole wheat flour
  • 1.33 cups (160g) bread flour
  • 2 tablespoons (28g) melted butter
  • 1.25 tablespoons (10g) dry milk, if milk not already added.
  • 1.33 tablespoons (16g) sugar
  • 1.5 teaspoons (4.2g) fast-rising yeast
• Spicy szechaun green beans. Notably: don't add garlic first.
  • Add green beans to a wok of hot oil and saute until they start to wrinkle, 3-5 minutes.
  • Add garlic and chili paste and toss to saute.
  • Add soy sauce, rice vinegar, and sugar to taste, and a splash of water, and cook until the liquids have mostly boiled off.
• Vegan Palak Tofu - Instant Pot Pressure Cooker - Piping Pot Curry):
  • Press 1lb extra firm tofu to remove water, chop into small cubes, and pan-fry until browned.
  • In the instant pot on sauté mode, add some oil and 1-2 tsp of cumin seeds. When they start to sputter, add a chopped onion, 0.5oz minced ginger, garlic, and red chilis or chili flakes. When onion is lightly browned, add 15oz can diced tomatoes, 1 tsp coriander, 1/2 tsp each of black pepper, turmeric and cayenne chili powder (optional), 1/4 cup water, and 1lb frozen spinach. Pressure cook on high for 5 minutes, then quick-release pressure.
  • After pressure cooking, add salt, garam masala, and coconut milk/cream to taste.
  • Stir in the tofu and let it rest for at least 5 minutes to absorb flavor.
• Chana masala: Saute lots of chopped onion (2-3 onions) with cumin and salt. Add some minced fresh ginger, garlic, and chili pepper (fresh serrano, or dried red flakes), then add 1tbsp coriander and 1tsp each turmeric and chili powder, and stir. Add 28oz can crushed tomatoes, 4 15oz cans of chickpeas (drained), and 0.5-1 cups of water to thin. Reduce heat and simmer (stirring occasionally) for 20+ minutes until thickened. Add 1tsp garam masala, lemon juice (about 1 lemon), and adjust the other spices to taste.
• Vegan naan:
  • Add 1tsp each of sugar and instant yeast to a large bowl. Top with 3/4 cup warm (not hot) water and wait a few minutes for it to start frothing.
  • Add 2 cups flour, 1tsp salt, 3/4tsp baking powder, 3tbsp coconut cream or yogurt (optional), and 2tbsp olive oil and stir to form dough.
  • Knead the dough for 2-3 minutes, then let it sit covered for 30 minutes to rise. Once risen, flatten the dough and divide it into 8 pieces.
  • Heat a cast iron pan on medium heat. Roll each piece on a floured surface into a circular shape about 1/4in thick. Cook in the pan until large bubbles form, then flip and cook another 1-2 minutes to brown the other side.
  • Serve brushed with (vegan and/or garlic) butter and fresh herbs (cilantro or parsley)

• Kale-Squash panzanella salad with brown butter vinaigrette:

• Cardamom buns: this recipe https://www.bonappetit.com/recipe/giant-cardamom-bun was good but (optionally) cut and twist the dough into individual buns.
• Brown butter pumpkin snickerdoodles: https://www.ambitiouskitchen.com/pumpkin-snickerdoodles/:
  • 1 cup salted butter BROWNED and COOLED
  • 1 cup packed brown sugar
  • 1 cup granulated sugar
  • 2 teaspoons vanilla
  • 2 egg whites (NOT THE FULL EGG)
  • 1/2 cup pumpkin puree
  • 3 cups all purpose flour
  • 4 teaspoons pumpkin pie spice
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt.