diff options
152 files changed, 6996 insertions, 5 deletions
diff --git a/47231 irs pin.txt b/47231 irs pin.txt new file mode 100644 index 0000000..aab852f --- /dev/null +++ b/47231 irs pin.txt @@ -0,0 +1 @@ +47231 irs pin
\ No newline at end of file diff --git a/Birds.txt b/Birds.txt new file mode 100644 index 0000000..9416093 --- /dev/null +++ b/Birds.txt @@ -0,0 +1,6 @@ +Birds + +Red tailed hawk +Cardinal +Blue jay +Yellow bellied sapsucker
\ No newline at end of file diff --git a/Brakes-.txt b/Brakes-.txt new file mode 100644 index 0000000..b485f07 --- /dev/null +++ b/Brakes-.txt @@ -0,0 +1,5 @@ +Brakes- + +Wheel cylinder - available via Napa for d300 trucks, call Monroe napa, ask for Kenny (tell him Mike Wall sent me) + +When you change master cylinder, change wheel cylinders and rubber hoses.
\ No newline at end of file diff --git a/Chipping sparrow.txt b/Chipping sparrow.txt new file mode 100644 index 0000000..5f337c8 --- /dev/null +++ b/Chipping sparrow.txt @@ -0,0 +1,12 @@ +Chipping sparrow +Titmouse +Northern cardinal +Blue gray gnatcatcher +Indigo bunting +Eastern Phoebe +Blue jay +Ruby throated hummingbird +Chimney swift +Chickadee +Black and white warbler +Bachmans sparrow diff --git a/Guides.txt b/Guides.txt new file mode 100644 index 0000000..3977882 --- /dev/null +++ b/Guides.txt @@ -0,0 +1,16 @@ +Guides + +Woman alone +Stoves +Power +Solar +Bucket system +Coffee +Waffle iron +Insurance +Batteries +Headlamps +RV clubs +Boondocking +Birdwatching +Road schooling diff --git a/Speakers 16.5 tall 11 deep 10 wide.txt b/Speakers 16.5 tall 11 deep 10 wide.txt new file mode 100644 index 0000000..a8666b7 --- /dev/null +++ b/Speakers 16.5 tall 11 deep 10 wide.txt @@ -0,0 +1 @@ +Speakers 16.5 tall 11 deep 10 wide
\ No newline at end of file diff --git a/Store.txt b/Store.txt new file mode 100644 index 0000000..f656355 --- /dev/null +++ b/Store.txt @@ -0,0 +1,3 @@ +Store + + diff --git a/recipes/1 chicken 17 healthy meals 26 bucks.txt b/recipes/1 chicken 17 healthy meals 26 bucks.txt new file mode 100755 index 0000000..d4568e7 --- /dev/null +++ b/recipes/1 chicken 17 healthy meals 26 bucks.txt @@ -0,0 +1,183 @@ +--- +title: 1 Chicken, 17 Healthy Meals, $26 Bucks, No Mayo +date: 2010-03-03T22:35:11Z +source: http://cheaphealthygood.blogspot.com/2009/02/1-chicken-17-healthy-meals-26-bucks-no.html +tags: cooking, food + +--- + +The stretchability of a whole chicken is a [frequently][1] [discussed][2] [topic][3] among food and frugality bloggers. It's commonly accepted that a single fowl will feed a family of 11 for weeks, years - even millennia. Even after 20 months of keeping CHG, I'm constantly gobsmacked by how moms and dads can create dinner after dinner from the same bird. + +Here's the thing: sometimes, those dinners aren't the healthiest meals in the world. There tend to be a lot of quesadillas and casseroles whenever these type of posts pop up, not to mention chicken salads drenched with full-fat mayo. Now, there's nothing wrong with this whatsoever (except the mayo - blech), but I wanted to see if I could put a healthier spin on it. + +In a sentence: I wanted to find out if it was possible to create a gaggle of inexpensive, lower-fat meals with the leftovers from one big ol' chicken. + +Here were my rules: + +* The budget – for EVERYTHING - was $25. +* I had to use as much food already in my pantry as possible. (Which accounted for a lot, and saved me mad dough in the long run.) +* Each meal had to feed at least two people (The Boyfriend and me). +* Bonus points for leftovers. +* The chicken had to be used up within a few days, so it wouldn't go bad. +* The meals had to have reasonable variety, preferably from a range of cuisines. It couldn't be Chicken with Spaghetti on Day 1, then Chicken with Penne on Day 2. +* The meals had to have very little added fat, since the leftover chicken would provide most of it. +And? Victory, for the most part. I ended up cooking five distinct, delicious, largely healthy dinners with PLENTY of leftovers. And miracle of miracles, there were no duds in the group. (Thanks, online reviewers!) + +However, I **did** go $0.86 over budget. I'm okay with that, though. Between what we consumed each night and ate for lunch the next day, that $25.86 made 17 full meals, which works out to $1.52 each. That's less than a cup of Starbucks coffee, so … aces. + +What follows is the menu breakdown, complete with pictures and links to four of the five recipes. The last, a _Cook's Illustrated_ curry dish, isn't online, so I transcribed it at the very bottom of this post. There's also a master grocery list, so y'all can see the price breakdown of everything. + +With that said, let's get started with introductions: Charles, these are the CHG readers. CHG readers, this is Charles. He's my chicken. He's 6.99 lbs. + +![][4]He will not look like this for long. + +**Day 1** +_[Marcella Hazan's Lemon Roasted Chicken with Carrots and Potatoes_][5] +2 servings +Chicken consumed: 10 ounces + +![][6]We kicked everything off with [Marcella's Lemon Roasted Chicken][5]. It's been featured on the blog before, with good reason. In a world of dry, lame-o poultry, it is the Queen Mum of moist, flavorful goodness. Plus, when you add a few thick-cut carrots and quartered (unpeeled) red potatoes to the pan before it starts cooking, it becomes a whole meal. (Seriously, that's all you have to do.) Together, The Boyfriend and I polished off all the vegetables and 10 ounces of chicken (five ounces each) for a Sunday night meal. + +Afterwards, we stripped the chicken bare. Nude. Butt-naked. There was nothing left on that carcass but skin and gristle. It was a little hyena-like, honestly, but fun nonetheless. In total, our booty came to 2 pounds, 4 ounces of pure, straight-up leftover meat, mostly from the breast. Here's a shot of the carnage. + +![][7]If I had half a brain, I would have saved Charles' bones to make stock. But I forgot. + +To quote the bard, "Duh." + +**Day 2** +_[Cooking Light's Chicken Picadillo with Rice and Black Beans_][8] +3 servings +Leftover chicken consumed: 1 pound + +![][9](Note: The experiment almost ended here, since I didn't go grocery shopping in time for Day 2. Fortunately, for this particular recipe, everything was in my pantry already. [Woo hoo!]) + +Going in, I had mid-level expectations for Chicken Picadillo, and was super-pleasantly surprised by the results. All in all, it's supremely easy to cook, and a nice change from the average Tex-Mex dish. Ground chicken, salsa, raisins, and almonds make up the main ingredients, but a dash of cinnamon ties it all together, giving everything a warm, lovely flavor. We ate it with plain rice and mashed black beans (to prepare: heat in pot, mash with masher, add salt and pepa), and used the leftovers to create a chicken/lettuce/salsa wrap the next day for lunch. Good times. + +**Day 3 +**_[White Chicken Chili_][10] +2-3 servings +Leftover chicken consumed: 1-1/2 cups + +![][11]This tangy, mild, ridiculously simple chili was The Boyfriend's favorite dish of the bunch. (He is the Chili King. He can do anything.) He slurped a bowl in record time, scarfed leftovers for lunch the next day, and openly wept when I told him he had finished it all. Poor guy. + +The key to keeping this dish low-fat is the beans. By lightly mashing them, you create a thicker chili consistency, and don't have to add as much cheese. FYI: If you like your chilis a little spicier, the heat is eminently adjustable here: just include the jalapeno seeds OR add another pepper altogether. + +**Day 4** +_[Food Network's Sesame Noodles with Chicken_][12] +5 servings +Chicken consumed: 1 cup + +![][13]Three days into this thing, and we were barely halfway through Charles' leftover meat. That started to change here. + +It must be known: I _loooooooove_ noodles. I _luff_ them. I _lurve_ them. I want to kiss them, but they keep falling through my fingers. (Ooo … deep.) Naturally then, this dish from Food Network was my favorite of the experiment. It's a cross between [Ellie Krieger's Aromatic Noodles][14] and this [Noodle Salad from _Cooking Light_][15], with just a little more tang. The whole shebang is a tad higher in fat than the experiment's others (see: butter, peanut), but it's the healthy, protein-y kind, so I wouldn't worry too much. + +One note: I substituted a pitted, sliced regular cucumber for the Kirby. No harm, no foul, and it worked just fine. + +**Day 5 +**_Cook's Illustrated's Chicken Curry in a Hurry_ +(recipe at bottom of post) +4 servings +Chicken consumed: 2 cups + +![][16]Finally, we had reached the end. Charles was nearly tapped by Day 5, though perhaps surprisingly, we weren't getting tired of chicken in the least. + +It's a good thing, then, we went with Curry in a Hurry. Served with a side of brown rice, it's a fast, fantastic, Indian-inspired weeknight meal that will absolutely use up the last of any leftover chicken. Plus, it's a lot of frigging food. _CI _claims it serves four people, it's really more like five or six. Maybe eight or nine if you're elves. + +Note: we skipped the peas because they represent the oppression of the worker by the bourgeoisie, and can only be freed through shared profit and community-wide effort. (Oh wait – that's not right. Actually, I just forgot to buy them. It didn't make a difference.) + +~~~ + +And that, my friends, is it. We're full. The chicken's gone. The experiment worked. + +Here's our grocery list (just like we promised!), plus the curry recipe, should you be into it. Comments and questions are welcome, and I'd love to hear what y'all have done with a whole chicken. Enjoy! + +~~~ + +**SHOPPING LIST** +(* means I already had it in my pantry or fridge) + +1 7-lb Oven Stuffer Roaster chicken: $6.92 +1 lb thick carrots: $0.67 +1-1/2 lbs red or Yukon gold potatoes: $1.42 +2 lemons: $0.80 +*1 or 2 tablespoons salt: $0.04 +*3 teaspoons olive oil: $0.11 +*2 tablespoons toasted sesame oil: $0.36 +*2 tablespoons vegetable oil: $0.18 +*2-1/2 medium onions: $0.30 +*9 garlic cloves: $0.30 +*2-1/2 teaspoons ground cumin: $0.05 +*1/4 teaspoon ground cinnamon: $0.01 +*1/2 teaspoon dried oregano or Italian seasoning: $0.02 +*Pinch ground cloves: $0.01 +*1 teaspoon crushed red pepper: $0.05 +*1/2 to 1 tablespoon curry powder: $0.07 +*1 cup bottled salsa: $0.99 +*1/3 cup golden raisins: $0.79 +*1/4 cup raisins: $0.42 +*1/4 cup slivered almonds: $0.73 +1/4 cup dry-roasted peanuts: $0.35 +1 large bunch fresh cilantro: $0.99 +*1 14-oz can black beans: $0.67 +1 can large white beans: $1.39 +*1 (15-ounce) can chickpeas: $0.67 +*1-2/3 cup uncooked brown rice: $0.95 +1 seeded jalapeño pepper: $0.25 +1 cucumber: $0.80 +6 scallions: $0.67 +2 tablespoons fresh grated ginger: $0.32 +1 can (4-ounce) chopped green chilies: $1.49 +*2 cups chicken broth: $0.60 +*1 pound spaghetti or Chinese egg noodles: $0.80 +1/2 cup smooth peanut butter: $0.21 +*1/4 cup soy sauce: $0.38 +*2 tablespoons dark brown sugar: $0.06 +*1 tablespoon rice vinegar: $0.24 +*1/2 cup plain whole-milk yogurt (we used low-fat, and it was okay): $0.28 +*1/2 cup grated low-fat Monterey Jack or white cheddar cheese: $0.50 +TOTAL: $25.86 + +~~~ + +**Cook's Illustrated's Chicken Curry in a Hurry** +Serves 4 + +2 tablespoons vegetable oil +1 onion, sliced thin +1/2 to 1 tablespoon curry powder (mine is hot, so I only use ½) +Salt +4 garlic cloves, minced +1 tablespoon fresh grated ginger +½ cup water +2 cups shredded of thinly sliced cooked chicken +1 (15-ounce) can chickpeas, drained and rinsed +1 cup frozen peas (I left this out, but please use) +1/4 cup raisins +1/2 cup plain whole-milk yogurt (we used low-fat, and it was okay) +1/4 cup minced fresh cilantro + +1\. BUILD CURRY BASE: Heat oil in 12-inch skillet over medium-high heat until shimmering. Add onion, curry powder, and 1/2 teaspoon salt and cook until onion is browned, 5 to 7 minutes. Stir in garlic and ginger and cook until fragrant, about 30 seconds. + +2\. ADD WATER, MEAT, VEGETABLES, AND COOK: Stir in water, meat, chickpeas, peas, and raisins. Cook, stirring frequently, until heated through, 3 to 5 minutes. + +3\. GARNISH AND SERVE: Off heat, stir in yogurt and cilantro and serve. Over brown rice is a good option. + +![Stumble Upon Toolbar][17] + +[1]: http://www.thesimpledollar.com/2008/08/19/the-frugal-whole-chicken-or-waste-not-want-not/ +[2]: http://simple-green-frugal-co-op.blogspot.com/2009/01/roast-chicken-dinner-uses-for-leftovers.html +[3]: http://www.workitmom.com/bloggers/36hourday/2008/10/09/5-things-to-do-with-leftover-roasted-chicken/ +[4]: http://2.bp.blogspot.com/_ACm5Moyi_QI/SZuvu_FxRuI/AAAAAAAACQU/WQXGSNsxreg/s320/Whole+Chicken.jpg +[5]: http://cheaphealthygood.blogspot.com/2007/08/roast-chicken-hunter.html +[6]: http://4.bp.blogspot.com/_ACm5Moyi_QI/SZxHEKTN3dI/AAAAAAAACRE/CtM5rnXSsXQ/s320/Marcella.jpg +[7]: http://2.bp.blogspot.com/_ACm5Moyi_QI/SZuwcvziLnI/AAAAAAAACQ8/Ac35mei49Z4/s320/Chicken+Entrails.jpg +[8]: http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1206204 +[9]: http://2.bp.blogspot.com/_ACm5Moyi_QI/SZuwUqJyV1I/AAAAAAAACQ0/axCBYUjNnB8/s320/Chicken+Picadillo.jpg +[10]: http://www.seriouseats.com/recipes/2009/02/white-chicken-chili-healthy-delicious-recipe.html +[11]: http://4.bp.blogspot.com/_ACm5Moyi_QI/SZuwLuOkdFI/AAAAAAAACQs/-8W4tSl0414/s320/White+Chicken+Chili.jpg +[12]: http://www.foodnetwork.com/recipes/food-network-kitchens/sesame-noodles-with-chicken-recipe/index.html +[13]: http://1.bp.blogspot.com/_ACm5Moyi_QI/SZuv_XmKkTI/AAAAAAAACQk/qLkyxwJQ3Bo/s320/Sesame+Noodles+with+Chicken.jpg +[14]: http://cheaphealthygood.blogspot.com/2008/01/feeding-vegan-ellie-kriegers-aromatic.html +[15]: http://cheaphealthygood.blogspot.com/2008/07/dinner-reign-oer-me-noodle-salad-with.html +[16]: http://4.bp.blogspot.com/_ACm5Moyi_QI/SZuv0cq1t7I/AAAAAAAACQc/K_1RlYhty4Q/s320/Curried+Chicken+2.jpg +[17]: http://cdn.stumble-upon.com/images/120x20_su_blue.gif diff --git a/recipes/5&10/eggplant compote.txt b/recipes/5&10/eggplant compote.txt new file mode 100644 index 0000000..3f2a401 --- /dev/null +++ b/recipes/5&10/eggplant compote.txt @@ -0,0 +1,20 @@ +eggplant compote + +1 cup EVOO +2 ilbs japanese eggplant cubed (small dice) +1 red oinion +2 pints of cherry toms halved +1 cup minced grean onion +1/4 c minced parsley +1 jalapeno seeded minced +1/2 c brown sugar +1/2 c cider vinager +1/4 t minced ginger +1/2 t cumin seed +1/2 t mustard seed +1/2 t cardamon +1/4 t tumeric +1/2 t red chile flakes +2 c chopped mint or cilantro + +saute off onion and eggplant in olive oil until eggplant has a little color and is soft. Add the rest except mint and coover over medium heat five minutes. if two thin keep cooking to reduce. if too thick add chicken stock
\ No newline at end of file diff --git a/recipes/5&10/gravlax cure.txt b/recipes/5&10/gravlax cure.txt new file mode 100644 index 0000000..43affd8 --- /dev/null +++ b/recipes/5&10/gravlax cure.txt @@ -0,0 +1,13 @@ +gravlax cure + +3 c salt +1 1/2 c sugar +1 1/2 c brown sugar +2 T Anise +24 sprigs of thyme +6 oz dill +6 oz mint +6 oz parsley +2 T CBPC (? some liquid) + +cures two large 15- 20 long filets. weight and let sit for 3-4 days depending on thickness/size of filet
\ No newline at end of file diff --git a/recipes/5&10/shallot thyme.txt b/recipes/5&10/shallot thyme.txt new file mode 100644 index 0000000..1f4d855 --- /dev/null +++ b/recipes/5&10/shallot thyme.txt @@ -0,0 +1,17 @@ +shallot thyme + +64 shallots +12 oz thyme +4 cups lemon juice +8 cups Champagne Vinegar +8 quarts Olive Oil + +small batch + +4 shallots +5/8 oz thyme +1/4 cup lemon juice +1/2 cup champagne vinegar +1/2 quart olive oil + +add olive oil last. bruise thyme. let sit for two days diff --git a/recipes/5&10/tapanade.txt b/recipes/5&10/tapanade.txt new file mode 100644 index 0000000..d0eb2d9 --- /dev/null +++ b/recipes/5&10/tapanade.txt @@ -0,0 +1,18 @@ +tapanade + +2 cups pitted kalamata olives +1 1/2 cloves garlic +3/4 tablespoon marjorum +1/4 T anchovies +1/4 cup olive oil +1/2 oz roasted red peppers + + +full recipe + +2 quarts olives +12 cloves garlic +6 T marjorum +2 T anchovies +4 oz RRP +2 cups olive oil diff --git a/recipes/5&10/tomato sauce.txt b/recipes/5&10/tomato sauce.txt new file mode 100644 index 0000000..8508bd0 --- /dev/null +++ b/recipes/5&10/tomato sauce.txt @@ -0,0 +1,14 @@ +tomato sauce + +4 cans tomatoes (cans at 5&10 were 6 lb 6 oz) crushed up +1/2 cup evoo +4 cups minced red onion +16 cloves garlic +1/2 cup rosemary +1/4 cup thyme +1 cup parsley +5 bay leaves +1 lb basil + +saute onions and all spices but parsley and basil until onions are translucent. Add tomatoes and bring to a boil. Simmer for a while and then put in ice bath. When cooled add parsley and basil. + diff --git a/recipes/Beef and Broccoli with Sesame-Peanut Sauce.txt b/recipes/Beef and Broccoli with Sesame-Peanut Sauce.txt new file mode 100644 index 0000000..997ea19 --- /dev/null +++ b/recipes/Beef and Broccoli with Sesame-Peanut Sauce.txt @@ -0,0 +1,47 @@ +Beef & Broccoli with Sesame-Peanut Sauce + +Recipe Note: This recipe can also be made with boneless, skinless chicken thighs. + +Servings: 4 + +Time in the Kitchen: 45 minutes + +Ingredients + + +Beef and Broccoli + +1 ½ pounds sirloin steak, thinly sliced (or boneless, skinless chicken thighs not sliced) (680 g) +2 tablespoons plus ¼ cup Primal Kitchen® Avocado Oil (divided) (15 ml + 60 ml) +2 tablespoons rice vinegar (15 ml) +1/3 cup coconut aminos (80 ml) +2 cloves garlic, finely chopped +2 large heads broccoli, trimmed and cut into florets +Sesame-Peanut Sauce + +1 tablespoon tahini (15 ml) https://www.marksdailyapple.com/my-16-favorite-fat-sources-plus-my-latest-big-ass-salad/ +1/4 cup unsalted, unsweetened peanut butter (60 g) +3 tablespoons coconut aminos (45 ml) +1 tablespoon toasted sesame oil (15 ml) +1 tablespoon rice vinegar (15 ml) +1-inch piece ginger, peeled and grated (2.5 cm) +1 clove garlic, finely chopped +1 tablespoon warm water (15 ml) + +Instructions + +Preheat oven to 425 ºF/218 ºC. + +In a small bowl, whisk together 2 tablespoons avocado oil, plus rice vinegar, coconut aminos, and garlic. Pour over steak (or chicken). Let marinate while preparing the rest of the recipe (or marinate several hours, if there’s time). + +Lightly coat the broccoli with the remaining ¼ cup avocado oil. Season with salt and pepper. Spread into an even layer on a rimmed sheet pan. Roast 20 to 25 minutes, until broccoli is tender and deeply browned around the edges. + +If using chicken, place the chicken thighs on a separate rimmed baking sheet, or in a 9-inch baking dish. Roast 25 minutes or until internal temperature reads 165 ºF. + +To make the sesame-peanut sauce, whisk together tahini, peanut butter, coconut aminos, sesame oil, rice vinegar, ginger, garlic and water until smooth (for a thinner sauce, add more water or coconut milk). Set aside. + +To cook the steak, first remove the meat from the marinade. Heat a wok or wide skillet with a drizzle of oil. When the oil is hot, add the meat in small batches, browning 1 to 2 minutes on each side. + +Toss together the cooked meat and roasted broccoli. Drizzle sesame-peanut sauce on top. Enjoy! + +Pressure cooker the stew meat for 6 minutes. diff --git a/recipes/Crispy Pork Belly.txt b/recipes/Crispy Pork Belly.txt new file mode 100644 index 0000000..480e562 --- /dev/null +++ b/recipes/Crispy Pork Belly.txt @@ -0,0 +1,30 @@ +from: http://siamsizzles.com/deep-fried-crispy-pork-belly-thai-style/ + + +500g pork belly +3 tbsp fish sauce +1 egg +Dash of ground pepper +1 tbsp of chicken stock powder (or any meat seasoning powder is fine) +3 tbsp tempura flour + +Step 1: Wash the pork belly, and place in a large mixing bowl + +Step 2: Pierce the fat side of the pork belly with a sharp knife to allow the marinade to be absorbed + +Step 3: Add the fish sauce, egg, pepper, chicken stock, and tempura flour into the bowl with the pork and mix everything together + +Step 4: Ensure pork is thoroughly coated in the marinade, and leave for about 30 minutes + +Step 5: Heat a saucepan of oil (or just use a deep fryer) and fry the pork until golden brown and crispy (about 10 minutes depending on size of the pork) + +Step 6: Cut the pork into strips, and serve with sticky rice or as a side dish/snack. Also serve with your favourite dipping sauce (dipping sauce recipes coming soon!) + +Dipping sauce: + +1/2 tbsp chili flakes +1 Tbsp roasted rice +1/2 tbsp fish sauce +2 tbsp lime juice +2 finely chopped coriander stalks (with leaf) +2 teaspoons of palm sugar diff --git a/recipes/Green beans with lemon and pinenuts.txt b/recipes/Green beans with lemon and pinenuts.txt new file mode 100755 index 0000000..097cc88 --- /dev/null +++ b/recipes/Green beans with lemon and pinenuts.txt @@ -0,0 +1,19 @@ +GREEN BEANS WITH LEMON AND PINE NUTS + + +Despite the fact that they require few ingredients and little effort, these beans always get raves. + +1 1/2 lb green beans, trimmed and cut diagonally into 1/2-inch pieces +1/4 cup pine nuts, toasted +2 tablespoons finely chopped fresh flat-leaf parsley +1 1/2 teaspoons finely grated fresh lemon zest +4 teaspoons extra-virgin olive oil + +Cook beans in a 4-quart saucepan of boiling salted water until just tender, about 5 minutes, then drain well in a colander. Transfer to a bowl and toss with nuts, parsley, zest, oil, and salt and pepper to taste. +Cooks' note: +Green beans can be cut 6 hours ahead and chilled, wrapped in dampened paper towels in a sealed plastic bag. + +Makes 8 servings. + +Gourmet +November 2005
\ No newline at end of file diff --git a/recipes/Lentils and Rice with Fried Onions-Mujadarrah.txt b/recipes/Lentils and Rice with Fried Onions-Mujadarrah.txt new file mode 100644 index 0000000..558d19d --- /dev/null +++ b/recipes/Lentils and Rice with Fried Onions-Mujadarrah.txt @@ -0,0 +1,20 @@ +--- +title: Lentils and Rice with Fried Onions (Mujadarrah) +date: 2015-12-09T20:58:18Z +source: http://allrecipes.com/recipe/49353/lentils-and-rice-with-fried-onions-mujadarrah/ +tags: recipes + +--- + +1 1/2 cups green lentils +1 1/2 rice +2 jars caramelized onions +2 T toasted cumin +1 T Cinnamon + +salt and pepper to taste +plain yogurt or sour cream to top it +preserved lemon and parsley to garnish + +cook lentils with cinnamon and cumin in covered pan for 15-20 min until soft. Cook rice in rice cooker. Combine rice, lentils and caramelized onions. Season to taste and serve with yogurt, preserved lemon and chopped parley. + diff --git a/recipes/Pork and mushroom burgers.txt b/recipes/Pork and mushroom burgers.txt new file mode 100755 index 0000000..401e45f --- /dev/null +++ b/recipes/Pork and mushroom burgers.txt @@ -0,0 +1,27 @@ +2 tablespoons canola oil or peanut oil +2 tablespoons minced lemongrass (from bottom 3 inches of about 4 stalks) +2 garlic cloves, minced +4 ounces fresh shiitake mushrooms, stemmed, caps chopped +1 teaspoon coarse kosher salt, divided +1 3/4 pounds ground pork shoulder (Boston butt) +2 tablespoons soy sauce, divided +3 teaspoons Asian sesame oil, divided +3/4 teaspoon cracked black pepper +1/2 cup hoisin sauce* +1 tablespoon minced peeled fresh ginger +1 tablespoon unseasoned rice vinegar +1 teaspoon hot chili sauce (such as sriracha)* +Nonstick vegetable oil spray +2 heads of Bibb lettuce, cored, leaves separated +1 cup matchstick-size strips red bell pepper +1 cup matchstick-size strips peeled carrot +1/3 cup fresh cilantro leaves +Preparation + +Heat oil in large skillet over medium-high heat. Add lemongrass and garlic; saute 2 minutes. Add mushrooms. Sprinkle with 1/2 teaspoon coarse salt; saute until mushrooms are tender, about 4 minutes. Remove from heat; cool in skillet. + +Place pork in large bowl. Mix in 1 tablespoon soy sauce, 1 teaspoon sesame oil, cracked pepper, and 1/2 teaspoon coarse salt, then fold in mushroom mixture. Using 2 generous tablespoonfuls for each, shape into 18 patties, each about 2 1/4 inches in diameter; arrange on plastic-lined baking sheet. + +Whisk hoisin sauce, ginger, vinegar, chili sauce, and remaining 1 tablespoon soy sauce and 2 teaspoons sesame oil in small bowl for sauce. DO AHEAD: Burgers and sauce can be made 6 hours ahead. Cover separately; chill. + +Spray grill rack with nonstick spray. Prepare barbecue (medium-high heat ). Grill burgers until cooked through, about 3 minutes per side. Arrange burgers on platter; set out sauce. Place lettuce, bell pepper, carrot, and cilantro in separate bowls. Serve, allowing guests to wrap burgers in lettuce and add sauce and vegetables as desired.
\ No newline at end of file diff --git a/recipes/Rasa Malaysia Omelet.txt b/recipes/Rasa Malaysia Omelet.txt new file mode 100755 index 0000000..1ba5910 --- /dev/null +++ b/recipes/Rasa Malaysia Omelet.txt @@ -0,0 +1,21 @@ +Rasa Malaysia Omelet/Stir-fried Eggs with Red Onions and Shrimp + +Ingredients: + +3 large eggs +1 teaspoon oyster sauce +3 drops of fish sauce +2 dashes of white pepper powder +1/4 teaspoon sesame oil +1 teaspoon of Shaoxing cooking wine +1/2 red onions (cut into rings and then cut the rings into half) +5 shrimps (peeled and deveined) +1 stalk scallion (chopped) + +Beat the eggs with a fork. Add all the seasoning, chopped scallion and mix well. + +Heat up the wok and add some cooking oil. Sauté the onions until aromatic or until they turn lightly caramelized. Add in the beaten eggs and keep stirring. Cook the omelet until it's slightly burned. Serve hot. + +Cook's Note: + + 1. To kick it up a notch in the luxury department, substitute the shrimps with crab meat (fresh or frozen). This omelet tastes even better with crab meat.
\ No newline at end of file diff --git a/recipes/Roast Dates with Ham.txt b/recipes/Roast Dates with Ham.txt new file mode 100755 index 0000000..6593c68 --- /dev/null +++ b/recipes/Roast Dates with Ham.txt @@ -0,0 +1,11 @@ +INGREDIENTS + 16 large Medjool dates, pitted + 16 roasted almonds + Scant 1/4 cup mild goat cheese, crumbled + 8 slices of Serrano (about 7 ounces) + +DIRECTIONS + 1. Preheat the oven to 400. Cut a lengthwise slit in the dates. Stuff each one with an almond and about 1/2 teaspoon of the goat cheese. Pinch the dates closed. Wrap each date securely in a piece of ham and arrange the dates, seam side down, on a wire rack set on a baking sheet. + 2. Bake the stuffed dates for about 7 minutes, or until they're heated through. Serve the stuffed dates warm or at room temperature. + +MAKE AHEAD The stuffed dates can be prepared through Step 1 and refrigerated for 1 day.
\ No newline at end of file diff --git a/recipes/Trail Recipes.pdf b/recipes/Trail Recipes.pdf Binary files differnew file mode 100755 index 0000000..fe54fce --- /dev/null +++ b/recipes/Trail Recipes.pdf diff --git a/recipes/_roast chix.txt b/recipes/_roast chix.txt new file mode 100755 index 0000000..67807ce --- /dev/null +++ b/recipes/_roast chix.txt @@ -0,0 +1,15 @@ +1 4.37 lb chicken +1 stick of butter +zest of 2 lemons +2 lemons +handful of thyme +rosemary +salt and pepper + +preheat to 450 + +rub chicken with salt, pepper, lemon halves, thyme. Mix softened butter, lemon zest, salt and pepper and rosemary. rub all over chicken. get into it. + +Chop sweet potatoes rub in remaining better mixture. Cut a bunch of carrots and red onion, other root vegetables. + +Cook Chicken for 45min at 450. Then add sweet potatoes, cook for 20 more minutes, pull chicken and let rest. throw in carrots, onion and whatever else and cook for 10-20 min. diff --git a/recipes/apricot and orange pork skewers with garlic and rosemary.txt b/recipes/apricot and orange pork skewers with garlic and rosemary.txt new file mode 100644 index 0000000..157d64c --- /dev/null +++ b/recipes/apricot and orange pork skewers with garlic and rosemary.txt @@ -0,0 +1,53 @@ +--- +title: Apricot and Orange Pork Skewers with Garlic and Rosemary +date: 2015-07-12T21:14:27Z +source: http://www.cookingandbeer.com/2015/05/apricot-and-orange-pork-skewers/ +tags: recipes + +--- + +Apricot and Orange Pork Skewers with Garlic and Rosemary + +Inactive Time: 1 hour or up to overnight + +Ingredients + +* 1 cup apricot preserves or jam +* 1/4 cup olive oil +* 3 tablespoons honey +* 3 tablespoons honey dijon mustard +* 1 tablespoon soy sauce +* 1 tablespoon orange juice +* 6 finely minced garlic cloves +* 4 rosemary sprigs, plus extra for garnish +* salt and black pepper +* 1 1/2 pounds pork tenderloin, cut into 1 inch pieces +* 16 cloves of garlic + +Instructions + +* In a medium bowl, whisk together the preserves, olive oil, honey, mustard, soy sauce, orange juice, minced garlic, rosemary and a dash of salt and black pepper. Add the pork tenderloin pieces and toss to combine. Cover and place in the fridge to marinate for at least one hour or up to overnight. +* Once the pork has marinated, remove from the fridge. Discard the rosemary and drain the pork. Preheat your grill or grill pan over medium-high heat. +* Using metal or wooden skewers (that have been soaked in water for 30 minutes), alternate skewering the pork and whole garlic cloves. Grew the skewers for about 15 minutes, turning them every 2 minutes or so until cooked through and brown. Remove from heat and serve immediately. Enjoy! + +2.5 + +<http://www.cookingandbeer.com/2015/05/apricot-and-orange-pork-skewers/> + +![][10] + +![Apricot and Orange Pork Skewers with Garlic and Rosemary is a grilling recipe perfect for summer! | www.cookingandbeer.com][11] + + + +[1]: http://media.cookingandbeer.com/porkskewers3.jpg +[2]: http://media.cookingandbeer.com/porkskewersthumb.jpg +[3]: https://www.facebook.com/cookingandbeer +[4]: http://instagram.com/cookingandbeer +[5]: http://www.pinterest.com/jalanesulia/ +[6]: https://twitter.com/cookingandbeer +[7]: https://plus.google.com/+JustineSulia/posts +[8]: http://www.cookingandbeer.com/wp-content/themes/CookingAndBeer_Theme/images/Print.jpeg +[9]: http://www.cookingandbeer.com/wp-content/themes/CookingAndBeer_Theme/images/Save.jpeg +[10]: http://3po.ziplist.com/wp?url=http%3A%2F%2Fwww.cookingandbeer.com%2F2015%2F05%2Fapricot-and-orange-pork-skewers%2F +[11]: http://media.cookingandbeer.com/porkskewerscollage.jpg diff --git a/recipes/asian grilled skirt steak & charred green onions.txt b/recipes/asian grilled skirt steak & charred green onions.txt new file mode 100755 index 0000000..9e10c9a --- /dev/null +++ b/recipes/asian grilled skirt steak & charred green onions.txt @@ -0,0 +1,38 @@ +--- +title: Health-Bent | Recipes | Asian Grilled Skirt Steak & Charred Green OnionsHealth-Bent +date: 2011-08-08T19:16:57Z +source: http://www.health-bent.com/proteins/asian-grilled-skirt-steak +tags: recipes + +--- + +* * * + +![][1] + +Charred, salty, cheap and quick cooking. Oh the beauty of the skirt steak! Surely not everyone has an outdoor grill, so I'd imagine an indoor griddle/grill pan or even a panini maker, would suffice well enough for this recipe. That being said, one substitution you cannot make…I just won't allow it, is the fresh ginger. Do yourself a flavor and don't use powdered. + +## Ingredients + +* 1 – 1½ lbs skirt steak +* 3 T [coconut aminos][2] ([wheat-free soy][3] will do, if you can't find aminos) +* 1 t honey +* ¼ t cayenne pepper +* 2 cloves garlic, grated or finely, finely chopped +* 1 t freshly grated ginger +* salt +* few tablespoons of melted F.O.C. (fat of choice), we used clarified butter +* 1 bunch of green onions + +## Method + +In a zip-top bag, add all ingredients, including some F.O.C., but excluding the onions. Massage the beef with [lots of emotion][4]. Let marinate for as little as 1 hour and up to 24 hours. + +When the beef is good to go, heat your grill up to super high heat. The skirt steak is so thin that we want to make sure we develop a char on the outside of the steak before it overcooks. The steak shouldn't need more than 3-ish minutes on each side. Remove the steak from the grill once it's reached your desired level of doneness. While the steak is resting, brush the green onions with a bit of your F.O.C. and some s&p. Toss 'em on the grill and let them get nice and charred. + +Slice the steak and serve with the onions. + +[1]: http://www.health-bent.com/wp-content/uploads/2011/02/skirtsteak.jpg "skirtsteak" +[2]: http://www.amazon.com/gp/product/B003XB5LMU?ie=UTF8&tag=healtbent-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B003XB5LMU +[3]: http://www.amazon.com/gp/product/B0001FI4BQ?ie=UTF8&tag=healtbent-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B0001FI4BQ +[4]: http://theoatmeal.com/comics/cook_home diff --git a/recipes/authentic thai grilled chicken recipe (gai yang ไก่ย่าง).txt b/recipes/authentic thai grilled chicken recipe (gai yang ไก่ย่าง).txt new file mode 100644 index 0000000..34ff0c8 --- /dev/null +++ b/recipes/authentic thai grilled chicken recipe (gai yang ไก่ย่าง).txt @@ -0,0 +1,261 @@ +--- +title: Authentic Thai Grilled Chicken Recipe (Gai Yang ไก่ย่าง) +date: 2015-07-18T20:44:49Z +source: http://www.eatingthaifood.com/2014/03/authentic-thai-grilled-chicken-recipe-gai-yang/ +tags: recipes + +--- + +[__ 21][1] [__ 342][2] [__ 188][3] [__15553][4] ![Thai Gai Yang \(ไก่ย่าง\)][5]Thai Gai Yang (ไก่ย่าง) + +Just like a [whole roasted fish][6], the Thai way of grilling a full chicken, known as "Gai Yang (ไก่ย่าง)," is extremely tasty. + +In Thailand, you'll find grilled chicken (Gai Yang (ไก่ย่าง) all over the place, from sit down restaurants to street side stalls where they specialize in whole grilled chicken. + +Grilled chicken is also commonly made and sold at street food vendors who sell som tam (green papaya salad). + +Some som tam, gai yang, and a few baggies of sticky rice, and you've got a meal that will make your taste buds rejoice! + +Ok, so let's get started on this Thai gai yang recipe (ไก่ย่าง). + +You could of course make this recipe with just a single whole chicken, but if I'm going to bring out the grill and fire up the charcoal, I think you may as well do a couple of birds. You could also use chicken pieces if that's what you have, but a whole chicken is more fun. + +I'm going to make 2 full chickens in this recipe, but feel free to make just one, or more for that matter. The recipe will remain basically the same, you might just need to increase marinade ingredients by a percentage. + +![Coriander root][7]Coriander root + +The first part of making Thai grilled chicken is to make the marinade (ไก่ย่าง). + +Though not all of the Thai gai yang recipes call for it, I think coriander roots really enhance the flavor. If you can find some of the roots, it adds a wonderful flavor to the chicken, and it's necessary if you want that truly authentic gai yang flavor. + +![Thai recipes][8]Slice up all the ingredients to pound + +A heap of garlic (I literally used about 40 cloves), lemongrass, black peppercorns, and coriander roots, make for the dry herb part of the marinade. + +Before pounding everything, it's easiest to chop all the ingredients into small pieces. + +![Pound the ingredients using a Thai mortar and pestle][9]Pound the ingredients using a Thai mortar and pestle + +I pounded all the ingredients using a Thai mortar and pestle, but you could also use a food processor or blender to prepare all those tasty ingredients into a paste. + +![Thai grilled chicken recipe][10]Once you have your dry ingredients, you can mix in the wet ingredients + +You don't need a fine paste, but it should just be a coarse blend of all those amazingly fragrant ingredients. + +I couldn't fit all the garlic, lemongrass, black peppercorns, and coriander roots in one round, so I had to pound a few rounds, and then mix it all together to make sure the ingredients were mixed throughout. + +![Palm sugar][11]Palm sugar + +Once the dry marinade ingredients are pounded, you can then mix in the wet ingredients. 4 tablespoons of soy sauce, 1 tablespoon dark soy sauce, 1 tablespoon fish sauce, 2 tablespoons palm sugar, 8 tablespoons of water all go into the marinade. + +Stir that up until it's like a nice chunky soup. + +![Marinate the chicken][12]Marinate the chicken + +Once your gai yang marinade is ready to go, put the chicken in a big mixing bowl and coat them with a thick layer of your marinade. + +You want to really rub the chicken, get all that marvelous garlic to cover the skin, both sides of the chicken, and even in places like under the wing. + +Bathe the chickens in that beautiful marinade – you don't want any part of the chicken to miss out! + +**NOTE**: If you plan ahead and can marinate your chicken overnight, it will taste the best. For this recipe, I marinated my chicken the day before, and then grilled them the next day. But if you don't have the time, make sure you at least marinate your chicken for a few hours before grilling. + +![Thai gai yang recipe][13]The bamboo skewers make it look pretty cool! + +It's not completely necessary to reinforce your chicken with bamboo skewers, but I will say, it makes it look pretty cool – plus it is the authentic way to make Thai grilled chicken. + +The bamboo sticks makes the chicken lay flatter of the grill, without curling up, so it's easier to grill evenly. The bamboo skewers also can be used as turning devices so you don't need to use a pair of tongs. + +Take two bamboo stick, then slide the chicken in, from the drumstick to the neck. Fasten both ends of the bamboo together using a piece of metal wire, and repeat this process on both sides of the chicken. + +Like I said, you don't need to do this, but it does look way cool. + +Charcoal will give you the best flavor when it comes to grilled chicken, but if you prefer to use a gas grill, it will still work fine. + +For charcoal, make sure you light it up and that you have a nice bed of hot coals before getting started. + +You're looking for some good heat, but indirect heat so the chicken skin doesn't burn too fast. I like to tone down my charcoal with some leftover ashes (from the previous grilling), so that the the coals are hot, but not scorching. + +![Gai yang][14]The beautiful golden skin of Thai gai yang! + +Once the charcoal is ready, it's time to put your beautifully marinated chicken on. + +You want to hear that soft sizzle as they slow cook over the fire. If you hear too much sizzle, and see flames shoot up from drips of chicken oil, you might want to tone down the fire a bit so you don't burn it. + +![Preparing the tamarind][15]Preparing the tamarind + +Once your chicken is happily roasting away, it's time to whip up some gai yang sauce (น้ำจิ้มแจ่ว). + +There are a number of different types of Thai sauces that go with gai yang, some people really like the sweet and sour ketchupy Thai sauce from the bottle, which you can use, but I prefer a fresh tamarind based chili sauce. + +I made this recipe in Thailand, but when I was visiting the United States, at the Asian supermarket, I found blocks of tamarind (like in the picture) pretty easily, so hopefully you should be able to find it wherever you are. + +Usually the tamarind pulp will be in semi-dry form, so you just add a bit of hot water to a bowl, and start to work the tamarind until it turns into a thick soupy consistency. + +![Nam jim jaew \(น้ำจิ้มแจ่ว\)][16]Nam jim jaew (น้ำจิ้มแจ่ว) + +Once your tamarind is ready to go, you add [khao kua][17] (toasted pounded sticky rice, which gives the sauce a little texture), chili flakes, a bit of sugar, and fish sauce to make it salty. + +Thai gai yang sauce is sweet and sour from the tamarind, with a bit of spice from the chili – it's a wonderful complement to grilled chicken! + +![Gai yang recipe][18]Lean-to gai yang + +Make sure you're monitoring your chicken as it grills, you don't want to turn it too often, as you'll lose some chicken juices and the marinade spices, but at the same time you don't want it to burn. + +If you do use the bamboo sticks to grill your chicken, you can try out some Thai street food style grilling techniques, like standing them up together like a lean-to. + +Also, make sure you keep using the extra marinade to baste onto the chicken. + +![A beautiful Thai grilled chicken!][19]A beautiful Thai grilled chicken! + +For my chicken, it took about _1.5 hours_ until it was fully cooked. + +The final step in this Thai grilled chicken recipe to to remove the chickens from the grill, take off the bamboo sticks, and then cut your chicken into pieces. + +![Chop the grilled chicken into pieces][20]Chop the grilled chicken into pieces + +The most fun way to cut gai yang is using a big chopping block and a Chinese cleaver. + +First, chop the chicken in half, from the neck to the butt. Then, just make swift chops with your cleaver to cut off the wing, drumstick, and then cut the breast part of the chicken into slices. + +![How could you resist tearing into this!?][21]How could you resist tearing into this!? + +By this time, you mouth will be watering beyond belief, and if you're like me, you'll probably get a sample while you're cutting it up. + +(If you can't see the video, watch it here: <http://youtu.be/3l9omsiaO2M>) + +**Time**: About 1.5 hours to grill (should marinate the day before) +**Recipe size**: 2 whole chicken +**Utensils**: Grill +**Flavors**: Salty, smokey +**Eat it with**: Gai yang (ปลาเผา) is very common to eat in Thailand along with som tam (green papaya salad) and sticky rice. But really, it goes just as well with any kind of rice as well, or just as pure delicious chicken protein. + +Be sure to [check out more of our recipes here][22]. + +Authentic Thai Grilled Chicken Recipe (Gai Yang ไก่ย่าง) + + + +![][23] + +If you're looking for a delicious way to make grilled chicken, look no further than Thai style grilled chicken known as gai yang (ไก่ย่าง). The chicken is marinated in heaps of garlic, black pepper, lemongrass, palm sugar, and some soy sauce for saltiness. Thai grilled chicken is juicy and full of amazing flavor! Here's the full video recipe: <http://youtu.be/3l9omsiaO2M> which you should watch before anything else. Also, for more authentic Thai recipes, [click here][24]. Enjoy! + +Recipe type: Grilled Chicken + +Cuisine: Thai + +Serves: 4 + +Ingredients + +* 2 whole chickens (mine were 1.8 kilos each) +* Bamboo sticks or skewers +* Charcoal +* Grill + +Marinade + +* 4 tablespoons soy sauce +* 1 tablespoon fish sauce +* 2 tablespoons palm sugar +* 1 tablespoon dark soy sauce +* 8 tablespoons water +* 4 heads garlic (30 - 40 cloves) +* 2 stalks lemongrass +* 2.5 tablespoons black pepper corns +* 8 coriander roots (optional) + +Gai Yang Sauce + +* 1.5 tablespoons khao kua (see method [here][25]) +* 1.5 tablespoons chili flakes +* 1 tablespoon of sugar +* 3 tablespoons fish sauce +* 8 tablespoons tamarind juice (you can add more or less according to how strong it is and how sweet and sour you want your sauce) +* Few sprigs of cilantro + +Instructions + +1. For this recipe, I'm going to cook 2 full chickens, together weighing in at 3.6 kilos. If you wanted, you could also make this recipe with 3 - 4 kilos of chicken pieces, or really, however much chicken you want. +2. For this gai yang (ไก่ย่าง) to be at its finest, it's best to marinate the chicken overnight and grill it the next day, but if you don't have the time, marinate the chicken for at least a few hours. + +Chicken marinade + +1. Peel about 4 bulbs of garlic, which should be about 30 - 40 cloves in all. +2. Thinly slice 2 stalks of lemongrass and cut off the roots of 8 stalks of coriander. +3. Now comes the hard part, pounding everything using a mortar and pestle (If you don't have a mortar and pestle you can blend the ingredients in a food processor (but I'd really recommend you invest in a Thai style mortar and pestle). +4. Add small amounts of garlic, lemongrass, black peppercorns, and coriander roots to the mortar and pestle and pound them until the oils come out, and you have a coarse paste. Keep pounding until all the marinade ingredients are finished. You'll probably need to load the mortar a few times. +5. Put all the pounded marinade ingredients in a mixing bowl, stir them up, and add 4 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of fish sauce, and 2 tablespoons of palm sugar. Mix everything together while adding about 8 tablespoons of water to the mixture. You should end up with a potent marinade that looks like a chunky garlicky sauce. +6. If you're using whole chickens, you'll want to butterfly cut them starting from the breast side down to the butt. Flatten the chickens out. This is going to prepare it for the grill ([Watch the video][26] to see how to do it). +7. In a big pan or mixing bowl start to rub the marinade on the chicken, making sure the garlic, herbs, and soy sauce go into all parts of the chicken. Rub down both chickens using all the marinade. +8. Cover the chickens and allow them to rest overnight. You might stir them a couple of times if you remember. + +Grilling + +1. The next day, take out your chicken, and the first step is to light your charcoal. You want a low even heat, coals that aren't too hot, but a low and even. +2. Put the chicken on the grill and begin cooking! +3. Wait about 20 minutes or so (but monitoring them to make sure they don't burn), before making your first flip. You can baste the chicken with the extra marinade. +4. Cook the chicken on low heat for about 1.5 hours, until the chicken is cooked through to the bone and the skin is golden dark brown on the outside. +5. Take the chicken off the grill, and dismantle the bamboo supports. +6. If you have a Chinese cleaver, first cut the chicken in half from the neck to the butt, and from there cut off the drumstick, wing, and chop the rest of the chicken into strips. + +Gai yang sauce (Nam jim jaew น้ำจิ้มแจ่ว) + +1. Semi-dried tamarind pulp can usually be bought at the supermarket in a small block. To rehydrate it, get a couple tablespoons of hot water and start to work the tamarind into the hot water. This should turn it into a nice tamarind water sauce. +2. In a bowl, mix 1.5 tablespoons of khao kua (toasted sticky rice, [recipe here][17]), 1.5 tablespoons of chili flakes, 1 tablespoon of sugar, 3 tablespoons of fish sauce, and 8 tablespoons of tamarind juice. +3. Mix all of the ingredients together. +4. After mixing up the sauce, make sure you taste test. You're looking for the perfect sweet, sour, and salty combination. You might need to add more tamarind juice, more sugar, or more fish sauce to balance it out. +5. Top off your gai yang sauce with some chopped up cilantro. +6. Happy eating! + +Notes + +Thai grilled chicken (gai yang ไก่ย่าง) is often eaten with som tam (green papaya salad) and sticky rice. The combination makes for an outstandingly tasty meal! + +3.2.2310 + +![Gai yang \(ไก่ย่าง\)][27]Home-made Gai yang (ไก่ย่าง)! + +If you love grilled chicken, you're absolutely going to love this Thai grilled chicken recipe (gai yang ไก่ย่าง). + +On each and every juicy piece of chicken, you'll taste that amazing flavor of garlic and coriander roots, black pepper, and a hint of soy sauce. + +Paired with that wonderful tangy tamarind dipping sauce, and [a side of sticky rice][28], chicken can hardly get better. + +If you're like me, you might eat a full chicken yourself! + +#### Join 17,000 other Thai food lovers + +If you enjoyed this post, get more authentic Thai food updates for FREE + +Get Updates [Share on Twitter 21][1] [Share on Facebook 342][2] [Share on Google+ 188][3] [Share on Pinterest 15553][4] +* * * + +[1]: https://twitter.com/home?status=Authentic Thai Grilled Chicken Recipe (Gai Yang ไก่ย่าง) - http://www.eatingthaifood.com/2014/03/authentic-thai-grilled-chicken-recipe-gai-yang/ +[2]: https://www.facebook.com/sharer/sharer.php?u=http://www.eatingthaifood.com/2014/03/authentic-thai-grilled-chicken-recipe-gai-yang/ +[3]: https://plus.google.com/share?url=http://www.eatingthaifood.com/2014/03/authentic-thai-grilled-chicken-recipe-gai-yang/ +[4]: http://pinterest.com/pin/create/button/?url=http://www.eatingthaifood.com/2014/03/authentic-thai-grilled-chicken-recipe-gai-yang/&media=http://www.eatingthaifood.com/wp-content/uploads/2014/03/gai-yang-recipe-1265.jpg&description=Authentic Thai Grilled Chicken Recipe (Gai Yang ไก่ย่าง) +[5]: http://migrationology.smugmug.com/Blog-Posts/i-WQrwdmZ/0/X2/thai-grilled-chicken-recipe-X2.jpg "Thai Gai Yang (ไก่ย่าง)" +[6]: http://www.eatingthaifood.com/2014/03/thai-grilled-fish-recipe-pla-pao/ "Pla pao" +[7]: http://migrationology.smugmug.com/Blog-Posts/i-N23mvNz/0/640x427/corriander-roots-640x427.jpg "Coriander root" +[8]: http://migrationology.smugmug.com/Blog-Posts/i-7k3MGkH/0/640x427/lemongrass-640x427.jpg "Slice up all the ingredients to pound" +[9]: http://migrationology.smugmug.com/Blog-Posts/i-rPxR44c/0/X2/thai-morta-pestle-X2.jpg "Pound the ingredients using a Thai mortar and pestle" +[10]: http://migrationology.smugmug.com/Blog-Posts/i-JBNC4rK/0/640x427/marinade-640x427.jpg "Once you have your dry ingredients, you can mix in the wet ingredients" +[11]: http://migrationology.smugmug.com/Bangkok-Restaurants/i-3CqngVC/0/L/palm-sugar-gai-yang-L.jpg "Palm sugar" +[12]: http://migrationology.smugmug.com/Blog-Posts/i-LK6TwrV/0/640x427/thai-chicken-640x427.jpg "Marinate the chicken" +[13]: http://migrationology.smugmug.com/Blog-Posts/i-MrPXPmM/0/640x427/chicken-640x427.jpg "The bamboo skewers make it look pretty cool!" +[14]: http://migrationology.smugmug.com/Blog-Posts/i-N6dK5md/0/X2/chicken-grilling-X2.jpg "The beautiful golden skin of Thai gai yang!" +[15]: http://migrationology.smugmug.com/Blog-Posts/i-nQJ9cvC/0/640x427/tamarind-640x427.jpg "Preparing the tamarind" +[16]: http://migrationology.smugmug.com/Blog-Posts/i-pQLcJ5k/0/640x427/thai-grilled-chicken-sauce-640x427.jpg "Nam jim jaew (น้ำจิ้มแจ่ว)" +[17]: http://www.eatingthaifood.com/2014/02/thai-larb-recipe/ "Khao kua" +[18]: http://migrationology.smugmug.com/Blog-Posts/i-LMsbHr9/0/640x427/chicken-legs-640x427.jpg "Lean-to gai yang" +[19]: http://migrationology.smugmug.com/Blog-Posts/i-LDLRxbQ/0/640x427/thai-grilled-chicken-640x427.jpg "A beautiful Thai grilled chicken!" +[20]: http://migrationology.smugmug.com/Blog-Posts/i-TXkNQ8F/0/X2/gai-yang-X2.jpg "Chop the grilled chicken into pieces" +[21]: http://migrationology.smugmug.com/Blog-Posts/i-vGJNG39/0/X2/gai-yang-recipe-X2.jpg "How could you resist tearing into this!?" +[22]: http://www.eatingthaifood.com/thai-recipes/ "More Thai recipes" +[23]: http://migrationology.smugmug.com/Blog-Posts/i-N6dK5md/0/X2/chicken-grilling-X2.jpg +[24]: http://www.eatingthaifood.com/thai-recipes/ "Authentic Thai recipes" +[25]: http://www.eatingthaifood.com/2014/02/thai-larb-recipe/ "Thai larb recipe" +[26]: http://youtu.be/3l9omsiaO2M "Gai yang recipe" +[27]: http://migrationology.smugmug.com/Blog-Posts/i-wrRGZ2H/0/X2/thai-chicken-recipe-X2.jpg "Gai yang (ไก่ย่าง)" +[28]: http://www.eatingthaifood.com/2015/02/how-to-make-thai-sticky-rice/ "Sticky rice" diff --git a/recipes/backpacking recipes breakfast.txt b/recipes/backpacking recipes breakfast.txt new file mode 100755 index 0000000..a22b86d --- /dev/null +++ b/recipes/backpacking recipes breakfast.txt @@ -0,0 +1,63 @@ +backpacking recipes (breakfast) + + + Breakfast (all recipes from ranger book) + + 1. Cereals + + Twigs and Rocks + 4c blueberry granola + 1/4c chopped nuts + 1-2c oatmeal + 1/4c raisins/peaches/aprocots etc. + powdered milk + brown sugar + Hot: 1 part cereal 2/3 part water + + + Superstition Surprise + 2c Instant oatmeal + 1/3c raisins + 1/3c nuts + 1/3c brown sugar + 1/4t cinnamon + 1/4t nutmeg + 3/4c powdered milk + + + Sunrise Oatmeal + 3/4c oatmeal + 1/4c dried bananas or raisins + 1tbsp powdered milk + cinnamon + 1c water + + 2. Pancakes + + Griddle Cakes + 1 1/4c flour + 2tsp baking powder + 1/2tsp soda + 1tbsp sugar + 1 egg + 1c milk + 2tbsp oil + + + Freeze dried blueberry pancakes + + + + + + + Cakes + + Blueberry Breakfast Cake + + 8oz blueberries + 2 Cups Bisquick + 1/4 cup powdered milk + 2 tbsp. sugar + dash of cinnamon + water
\ No newline at end of file diff --git a/recipes/backpacking recipes dinner.txt b/recipes/backpacking recipes dinner.txt new file mode 100755 index 0000000..0b3d898 --- /dev/null +++ b/recipes/backpacking recipes dinner.txt @@ -0,0 +1,342 @@ +backpacking recipes (dinner) + + + + 1.Pilaf de Resistance + + 1 c quick brown rice + 1/2 c instant refried beans + 2 1/4 c water + 1 sm can chicken or turkey + 1 slice of cheddar cheese + 1/4 c diced green pepper + 1/4 c chopped celery + 2 tbsp diced onion + 1/2 tsp garlic powder + 1 tsp dried celery + 1/4 tsp salt + + Boil water. Add rice. Cover and cook for ten minutes Then add all ingredients except cheese, simmer for five minutes. Add cheese and set aside for a few minutes until cheese is melted. Serves ???? + + + + 2.Tortellini + + 7 oz package of tortellini + 8 oz of tomato sauce + 2 shallots diced + 4 mushrooms diced + Cheese, oregano, salt, pepper to taste + Water + + Add tortellini to boiling water cook 10-15 min. Drain all but 2-3 tsps of water. Add tomatoes, shallots and mushrooms simmer 2-4 minutes. Season to taste with cheese etc. Serves 2 + + + + 3.Pep Jack Stew + + 1 c noodles + 1 handful dried vegetables (onions, green pepper tomatoes) + dash of cooking oil + dash of garlic powder + 2oz Monterey Pepper Jack cheese + 1/2 cup dried shrimp + water + + Boil 3-4c water. Add dried vegetables, oil and garlic. Let simmer 5 min. Add shrimp and noddles. Cook until done. Grate cheese and mix in. Serves ?????? + + + + 4.Spanish Rice with Stir Fry Vegetables + + 1 tbsp oil + 1 sm red onion + 3 sm yellow squash diced + 1 green pepper diced + 1 pkg dried spanish rice + 2 sm cans spicy V8 juice + 1 c water + 1c shredded mozzarella cheese + + Add veggies to heated oil and stir often for about 5 min. Set aside. Different pan, combine V8, water and rice bring to a boil and simmer for 15 min without lid. Combine and add cheese. Serves 2-4 + + + + 5.Burritos + + 8oz can of re-fried beans + 2 whole jalapeno peppers + 6 oz can of whole kernal corn + 3 oz can diced black olives + 3 oz salsa + grated cheddar cheese + burrito shells + + Combine beans, sliced peppers, corn and olive and cook until warm, remove and cover. Warm burrito shells, spread mixture and top with cheese and heat until cheese melts. +Serves 4. + + + + 6.Alpine Spaghetti (white sauce) + + 8 oz spaghetti + 1/2 cup parmesan cheese + 3 tbsp basil + 1 tbsp parsley + 1/4 tsp garlic powder + 1/3 cup nuts + 1 tbsp olive oil + water + + Add spaghetti to boiling water. Drain water and add oil and then the rest of the ingredients. Serves 2 + + + + + + + 7.Taco Salad + + 1 can chili con carne + 3 oz salsa + 1/2 tomato + 1/2 small onion + cheese and lettuce + tortilla chips + + Heat chili and salsa and pour over crushed chips. Dice and add tomato, onion and lettuce. Cover with cheese and allow to melt. Serves ????? + + + + + 8.Spaghetti (red sauce) + + 8 oz spaghetti noddles + spice pkg + 8 oz can of tomato paste + 1/4 lb. ground meat + + Cook noodles and sauce and combine when done. +Serves 2. + + + +Bulgur-Chickpea Salad + +Recipe Ingredients + 1/2 Teaspoon dried basil + 1/4 Teaspoon dried oregano + 1/4 Cup bulgur + 1/4 Cup dehydrated chickpeas + 1/4 Cup chopped sun-dried tomatoes + 1/2 medium fresh cucumber, peeled and diced + 1/2 small onion, diced + 1 clove garlic, diced + 1 1/2 Tablespoons lemon juice + 1 Tablespoon olive oil + 1 Pinch salt, pepper + Serves: 2 + +At Home: Combine basil and oregano in a zipper-lock bag. + +In Camp: Rinse bulgur, then add to 1/2 cup boiling water; let stand until water is absorbed. In a separate pan, cover chickpeas and tomatoes with boiling water and allow to rehydrate (approximately 15 minutes). Discard water and add bulgur. Stir in remaining ingredients, add salt and/or pepper to taste, and enjoy warm or cold. + + Calories: 287 +Carbohydrates: 47.2 +Cholesterol: 0 +Dietary Fiber : 6.6 +Fiber: 7.8 +Protein: 10.2 +Saturated Fat: 1 +Sodium: 44.4 +Total Fat: 8.5 + + +Dinner Entree + +Curried Apple-Cashew Couscous + +Recipe Ingredients + 1/2 Teaspoon coriander + 1/2 Teaspoon turmeric + 1/4 Teaspoon cumin + 1/4 Teaspoon cinnamon + 1/4 Teaspoon cardamom + 1 Pinch cayenne pepper + 1/2 Cup couscous + 2 Teaspoons vegetable oil + 1/3 Cup cashews + 1 small onion, diced + 1 small carrot, diced + 1 apple, diced + 1/3 Cup raisins + 1 Teaspoon grated fresh ginger + 1 Pinch salt + Serves: 3 + +At Home: Combine coriander, turmeric, cumin, cinnamon, cardamom, and cayenne pepper in a zipper-lock bag. + +In Camp: Pour 3/4 cup boiling water over couscous and let stand. In separate pan, sauti cashews in 1 teaspoon vegetable oil until browned. Set cashews aside. Sauti onion in 1 teaspoon vegetable oil, until soft and slightly browned. Mix in carrot, apple, and raisins. Add ginger and bagged spices to onions. Add couscous and cashews, mix well, and cook for a few more minutes until heated through. Salt to taste. + +Calories: 246 +Carbohydrates: 49.9 +Cholesterol: 0 +Dietary Fiber : 4.3 +Fiber: 5.6 +Protein: 5.3 +Saturated Fat: .3 +Sodium: 24.7 +Total Fat: 3.7 + + +Dinner Entree + +Kasha Burgers + +Recipe Ingredients + 1/4 Cup finely chopped dried mushrooms + 1/4 Cup black bean flakes + 2 Tablespoons nutritional yeast + 1 Teaspoon dried basil + 1 Teaspoon dried oregano + 1/4 Teaspoon black pepper + 1/2 Teaspoon salt + 1/3 Cup kasha + 1 clove garlic, diced + 1/2 Cup diced fresh onion + 1 Tablespoon tomato paste + 1 Teaspoon vegetable oil + Serves: 3 + +At Home: Combine mushrooms and black bean flakes in a zipper-lock bag. Place nutritional yeast (available at natural foods stores), basil, oregano, pepper, and salt in a second plastic bag. + +In Camp: Rinse kasha and add to a pot of 2/3 cup boiling water. Simmer, covered, for 10 to 15 minutes, until all the water is absorbed. In a separate container, cover mushrooms and bean flakes with 1/3 cup boiling water and allow to rehydrate. Stir often to ensure even rehydration. Add kasha. Stir in garlic and onion. Add tomato paste and yeast-spice mixture. Using clean hands, shape into patties. Fry kasha burgers in vegetable oil on medium-high heat until well browned. + +Calories: 317 +Carbohydrates: 56.5 +Cholesterol: 17.3 +Dietary Fiber : 2.6 +Fiber: 4.4 +Protein: 10.8 +Saturated Fat: 3.1 +Sodium: 535 +Total Fat: 6.8 + + +Dinner Entree + +Mediterranean Polenta + +Recipe Ingredients + 3 artichoke hearts, sliced + 1/2 Cup black olives, halved + 1/4 Cup chopped sun-dried tomatoes + 1/2 Teaspoon dried basil + 1/2 Teaspoon dried thyme + 1/4 Teaspoon dried marjoram + 1/4 Teaspoon dried oregano + 1 clove garlic, diced + 2 Teaspoons olive oil + 1 Cup cornmeal + 1 Pinch salt + 3/4 Cup grated Cheddar of jack cheese (optional) + Serves: 3 + + At Home: Dehydrate artichokes and olives in dehydrator on a low setting for 10 to 12 hours. Crumble artichokes, olives, and tomatoes and combine with basil, thyme, marjoram, and oregano in a zipper-lock bag. + +In Camp: Cover ingredients of zipper-lock bag with 2 cups boiling water and allow to rehydrate. Drain the remaining water and reserve it. Sauti rehydrated vegetables and spices with garlic in 1 teaspoon olive oil. Add 1 1/2 cups of the reserved water. Slowly stir in cornmeal. Cook for 5 minutes, until cornmeal is a thick, sticky mass of polenta. Add salt to taste. Remove from heat and allow to cool slightly. Using clean hands, shape the polenta into a log. Cool thoroughly in a zipper-lock bag by placing in a pot of cold water or snow. Then, slice the log into 3/4-inch-thick rounds. Sauti each round in olive oil, flipping as necessary, until each is thoroughly heated and well browned on both sides. If desired, sprinkle each slice with grated cheese just before serving. + + Calories: 224 +Carbohydrates: 41.5 +Cholesterol: 0 +Dietary Fiber : 7 +Fiber: 8 +Protein: 6 +Saturated Fat: 1 +Sodium: 92 +Total Fat: 6 + + +Dinner Entree + +Millet-Bean Chili + +Recipe Ingredients + 3/4 Cup black bean flakes + 2 Tablespoons bell pepper flakes + 1 Teaspoon cumin + 1/2 Teaspoon chili powder + 1/2 Cup millet + 1 small onion, chopped + 2 cloves garlic, chopped + 1 Teaspoon vegetable oil + 6 Tablespoons tomato paste + Serves: 4 + +At Home: Combine black bean flakes, bell pepper flakes, cumin, and chili powder in a zipper-lock bag. + + In Camp: Rinse millet and set aside. In a large pot, sauti onion and garlic in vegetable oil over medium heat until soft and slightly browned. Add millet, the contents of the zipper-lock bag, tomato paste, and five cups of water. Bring to a boil. Reduce heat slightly and simmer uncovered, stirring frequently, until ingredients are fully cooked and the chili's consistency is to your liking, about 20 minutes. + +Calories: 191 +Carbohydrates: 35.5 +Cholesterol: 0 +Dietary Fiber : 7.6 +Fiber: 8.5 +Protein: 7.3 +Saturated Fat: 0.3 +Sodium: 477 +Total Fat: 2.8 + + +Dinner Side Dish + +Quinoa-Sweet Potato Salad + +Recipe Ingredients + 2 Tablespoons olive oil + 1 Tablespoon apple cider vinegar + 1/2 Teaspoon salt + 1/4 Teaspoon nutmeg + 1/2 Cup raisins + 1/4 Cup coarsely chopped pecans + 1/2 Cup quinoa + 1 medium sweet potato + 1/2 onion, diced + 2 Teaspoons grated fresh ginger + Serves: 2 + +At Home: Mix olive oil, vinegar, salt, and nutmeg in a leak-proof, screw-top container. Put the raisins and pecans in a zipper-lock plastic bag. + +In Camp: Rinse the quinoa well, then combine with 3/4 cup water and simmer, covered, for 12 to 15 minutes. Peel and cube sweet potato and place in a seperate pot. Cover potato with water and bring to a boil. Slightly reduce heat and cook for 5 minutes or until somewhat tender. Discard the water and combine the sweet potato and the cooked quinoa. Add onion and ginger. Stir in the oil and vinegar mixture and the raisins and pecans. Mix well and cool in a creek or snow bank, or eat warm. + +Calories: 561 +Carbohydrates: 80.2 +Cholesterol: 0 +Dietary Fiber : 5.6 +Fiber: 8.4 +Protein: 9.3 +Saturated Fat: 3 +Sodium: 557 +Total Fat: 25.6 + + +Angry Red Lentil Tortilla Soup +First Place Entree and Overall +Chris Gilliam, Greenwood Village, CO + +4 tablespoons olive oil +1/4 cup minced onion +1/4 cup minced carrot +1 clove garlic, minced +1/2 habanero pepper, minced +1/3 cup red lentils +2 cups water +salt and pepper to taste +2 6-inch stale flour tortillas +2 tablespoons dried chives +6 tablespoons grated Manchego cheese +2 lime wedge + +In camp +Heat oil in a saucepan. Saute onion, carrot, garlic, and pepper until caramelized. Add lentils and cook for about a minute. Add water, cover, and simmer (stirring occasionally) for about 15 minutes until lentils are soft. Mash the lentils with a fork. Add salt and pepper. Rip tortillas and place them in the bottom of two bowls. Add soup, then garnish with chives, cheese, and lime. Serves two. + diff --git a/recipes/banana bread waffles.txt b/recipes/banana bread waffles.txt new file mode 100644 index 0000000..8bd7097 --- /dev/null +++ b/recipes/banana bread waffles.txt @@ -0,0 +1,23 @@ +# Gluten Free Chocolate Chip Banana Bread + +Gluten Free Chocolate Chip Banana Bread is moist, sweet, tender and filled with chocolate. Your guests will never know it's gluten-free. + +## Ingredients + +1 1/2 cup Bob's Red Mill Gluten Free 1 to 1 Flour +1 tsp baking soda +1/2 tsp salt +3/4 cup sugar +1/2 cup unsalted butter, melted and cooled +2 large eggs +1 tsp vanilla +3 ripe bananas, mashed +1/2 cup chocolate chip chunks + +## Instructions + +- Preheat oven to 350 degrees. Spray a loaf pan with cooking spray. +- Whisk all dry ingredients in a large bowl. +- In another bowl mix all wet ingredients together. Make sure butter has cooled before adding it. +- Make a well in the center of the dry ingredients and add the wet ingredients in. Mix until combined. +- Pour into prepared baking pan and top with more chocolate chunks. Bake for about 40-50 minutes or until a toothpick inserted into center comes out clean. Let cool before slicing. diff --git a/recipes/basic crepes.txt b/recipes/basic crepes.txt new file mode 100644 index 0000000..1b6fc3f --- /dev/null +++ b/recipes/basic crepes.txt @@ -0,0 +1,16 @@ +Ingredients + +2 large eggs +1 1/4 cups whole milk (10 fluid ounces; 280ml) +1 cup flour (5 ounces; 140g) +1 tablespoon melted unsalted butter or vegetable oil (1/2 ounce; 15ml), plus more for cooking +Pinch kosher salt +1 tablespoon (8g) sugar, if making sweet crepes +1 tablespoon minced fresh herbs, such as parsley, tarragon, chervil, or chives (optional; for savory crepes) + +1.5X + +3 eggs +1 7/8 cups milk +1.5 c flour +1.5 T melted butter diff --git a/recipes/beef stew.txt b/recipes/beef stew.txt new file mode 100644 index 0000000..9ac8808 --- /dev/null +++ b/recipes/beef stew.txt @@ -0,0 +1,66 @@ +https://www.seriouseats.com/recipes/2016/10/pressure-cooker-beef-stew-recipe.html + +With the aid of a countertop or stovetop pressure cooker, you can make incredibly satisfying and tasty beef stew, with tender beef and rich, browned flavors, in just about an hour and a half. That's even with pulling out all the stops and taking no shortcuts in the name of efficiency. + +Why It Works + + Searing the meat in large steaks gives you browned flavor without overcooking or steaming. + Gelatin adds body to the sauce without muddying flavors, while umami-rich ingredients add depth. + Using two batches of vegetables ensures optimum flavor and texture in the finished dish. + The pressure cooker makes short work of tenderizing a tough cut of beef. + +Read more: Excellent Beef Stew on a Weeknight? Thank Your Pressure Cooker + + Yield:Serves 6 Active time: 45 minutes Total time:1 1/2 hours Rated: + +Text Only +Ingredients + + 3 cups (720ml) homemade or store-bought low-sodium chicken stock + 4 packets powdered unflavored gelatin (1 ounce; 30g) + 3 tablespoons tomato paste (2.5 ounces; 75g) + 1 tablespoon (15ml) soy sauce + 3 oil- or salt-packed anchovy fillets, rinsed (or 1 tablespoon/15ml Asian fish sauce) + 1 tablespoon (15ml) Worcestershire sauce + 2 tablespoons (30ml) vegetable oil + 3 pounds (1.25kg) whole boneless beef chuck roast, cut into 3 steaks + Kosher salt and freshly ground black pepper + 10 ounces (280g) white button mushrooms, quartered + 4 medium carrots (10 ounces; 275g), 2 left whole, 2 cut into bite-size pieces + 8 ounces (225g) frozen or fresh pearl onions (thawed if frozen, peeled if fresh) + 1 large yellow onion (10 ounces; 275g), unpeeled, split in half + 2 small ribs celery (3 ounces; 85g) + 3 medium cloves garlic, unpeeled + 1 cup sherry, dry vermouth, or red wine (8 ounces; 235ml) + 2 tablespoons flour (about 3/4 ounce; 20g) + 2 bay leaves + 4 sprigs thyme + 1 pound (450g) Yukon Gold potatoes, peeled and cubed + 4 ounces (100g) frozen peas + +Directions + + 1. + + Combine stock, gelatin, tomato paste, soy sauce, anchovies or fish sauce, and Worcestershire sauce in a blender and blend on high speed until homogeneous. Set aside. + 2. + + In a pressure cooker, heat oil over medium-high heat until shimmering. Season beef all over with salt and pepper and add to pressure cooker, working in batches if necessary (beef should fit in a single layer). Cook, turning occasionally, until beef is well browned on 2 sides, about 10 minutes. Transfer beef to a rimmed baking sheet or large plate and set aside. + 3. + + Add mushrooms to pressure cooker and cook, stirring, until liquid is released and mushrooms begin to brown, about 6 minutes, lowering heat as necessary to prevent scorching. Add chopped carrots and pearl onions and cook, stirring, until well browned on all sides, a few minutes longer. Season to taste with salt and pepper, then transfer to a bowl and set aside. + 4. + + Add halved yellow onion to pressure cooker, cut side down. Add whole carrots, celery ribs, and garlic. Cook, turning carrots, celery, and garlic occasionally, until all vegetables are well browned, about 4 minutes. + 5. + + Add wine or sherry, scrape up browned bits with a wooden spoon, and cook until reduced by three-quarters, about 3 minutes. Add reserved stock mixture. + 6. + + Cut seared steaks into 1 1/2– to 2-inch chunks and transfer to a large bowl. Toss with flour. Add beef and any juices accumulated in the tray or plate to pressure cooker, along with bay leaves and thyme sprigs. Stir to combine, seal pressure cooker, and bring to high pressure. Cook for 30 minutes, then rapidly release pressure and open cooker. + 7. + + Using tongs, fish out and discard carrot, celery, thyme, bay leaves, onion, and garlic. Add potatoes and reserved sautéed mushrooms, pearl onions, and carrots to stew, reseal cooker, bring to high pressure, and cook 15 minutes longer. Rapidly release pressure. + 8. + + Stir in peas. Season to taste with salt and pepper if necessary. Serve immediately, or let cool overnight or for up to 5 days and reheat to serve. diff --git a/recipes/bison chili.txt b/recipes/bison chili.txt new file mode 100644 index 0000000..c37c41f --- /dev/null +++ b/recipes/bison chili.txt @@ -0,0 +1,22 @@ +via: https://agirlworthsaving.net/2013/08/no-tomato-chili.html + + +Ingredients + + 1 tablespoon of coconut oil + 1 medium onion diced + 1 lb of bison + 1 sweet potato peeled and diced + 2 carrots peeled and diced + 2 cups of water or stock + 1 tablespoon paprika + 1 teaspon decaf coffee + 1 tablespoon cocoa powder + 1 teaspoon cumin + 1 teaspoon garlic powder + 1 teaspoon dried oregano + 1 - 2 tsp sea salt + 1/2 teaspoon black pepper + 1 tablespoon chili powder + +Saute onions and beef until lightly cooked, add spices and stock. Cover pressure cooker and bring to steaming, shut off and let cool naturally. diff --git a/recipes/black bean rice.txt b/recipes/black bean rice.txt new file mode 100644 index 0000000..8f16206 --- /dev/null +++ b/recipes/black bean rice.txt @@ -0,0 +1,12 @@ +http://earlyretirementextreme.com/day-3-grocery-shopping.html (48c per serve, 973 kj per serve) + +1 cup black beans +3 cups cooked rice +2 cloves garlic +if any leftover meat, throw it in +1 carrot +2 c or so kale +1/2 onion +1 cup raisins +1/4 cup soy sauce + diff --git a/recipes/blender hollandaise.txt b/recipes/blender hollandaise.txt new file mode 100644 index 0000000..7eabd61 --- /dev/null +++ b/recipes/blender hollandaise.txt @@ -0,0 +1 @@ + 3 egg yolks
1/2 teaspoon salt
Dash of cayenne pepper
1 tablespoon cream
1 cup (1/2 pound) melted sweet butter, heated until bubbling but not brown
1 tablespoon lemon juice or white wine vinegar
Place egg yolks, salt, pepper and cream in blender, blend for a few seconds at high speed until you have a smooth frothy mixture. Still at high speed, start adding hot butter in a thin, steady stream, not too slowly. As you add butter, the sauce should thicken. When half the butter has been added, add lemon juice or vinegar. Continue blending until all butter is used.
\ No newline at end of file diff --git a/recipes/blueberry compote.txt b/recipes/blueberry compote.txt new file mode 100644 index 0000000..61a28cc --- /dev/null +++ b/recipes/blueberry compote.txt @@ -0,0 +1 @@ +Blueberry Compote
2 1/2 cups frozen blueberries, unthawed
1/3 cup sugar
1/3 cup water
Combine 1 1/2 cups blueberries, sugar and 1/3 cup water in heavy small saucepan. Simmer over medium heat until berries burst, stirring often, about 10 minutes. Add remaining 1 cup berries. Cook until compote coats spoon, stirring often, about 8 minutes. (Can be made 3 days ahead. Cover and chill.) Serve warm.
\ No newline at end of file diff --git a/recipes/bourbon pecan toffee bark.txt b/recipes/bourbon pecan toffee bark.txt new file mode 100755 index 0000000..a512061 --- /dev/null +++ b/recipes/bourbon pecan toffee bark.txt @@ -0,0 +1,144 @@ +--- +title: Bourbon Pecan Toffee Bark +date: 2014-07-20T11:18:58Z +source: http://www.nwedible.com/2013/12/bourbon-pecan-toffee-bark.html +tags: recipes + +--- + +Apparently the average American gains ten pounds between Thanksgiving and New Years. + +This bourbon pecan toffee bark will be responsible for 9 of my 10 pounds, I am sure of it. + +I was reading my current favorite cookbook, America's Test Kitchen DIY Cookbook, and staring at the recipe for chocolate toffee bark while drinking an aged Canadian rye whiskey that tastes much like the world's most grown up caramel. + +"The only thing that would make this recipe better would be if you could substitute the water for _bourbon_," I thought to myself. + +As it turns out, you can. + +![IMG_6816][1] + + +## Bourbon Toffee Bark Step-by-Step + +You really want to have everything prepared before you start. When the toffee is ready, it's not gonna wait for you to get your pan out. So have a pan ready. Line it smoothly with foil and grease. + +![IMG_6763][2] + +Heat the bourbon and butter together in a generously sized, heavy saucepan. The toffee will bubble up a lot as it cooks, and you do not want it to boil over. (Ask me how I know, and how long it takes to scrub burned toffee off your stove.) + +![IMG_6758][3] + +Add the sugar and salt into the middle of the pan – make a little sugar mountain that does not touch the sides of the pan to prevent the dreaded sugar crystallization issue. + +![IMG_6765][4] + +Smoosh the sugar down into the simmering bourbon but do not stir. Keep those sugar crystals off the sides of the pan. + +![IMG_6767][5] + +Cook without stirring until the toffee is a light caramel color, then watch carefully, swirling the toffee in the pan as needed. + +![IMG_6769][6] + +At 325-degrees F the toffee will be a rich, amber color. (Note: I am at basically sea level at my house. The temperature at which your toffee will hit the proper sugar concentration will vary by altitude. If you are making this at higher altitude, your "finished" temp will be lower. You want a dark golden-amber color and a heavy caramel – but not burnt – scent.) + +![IMG_6778][7] + +Get it off the heat right away and stir in one-third of the pecans. + +![IMG_6780][8] + +Scrape toffee out into prepared pan and chill until firm. + +![IMG_6782][9] + +Melt chocolate and coat the first side with half the chocolate. Sprinkle melted chocolate with another third of the pecans and let set up. + +![IMG_6785][10] + +Flip toffee over by placing a piece of greased foil or parchment paper over the chocolate coated side and carefully flipping everything over. + +![IMG_6786][11] + +Peel off the layer of foil to reveal the second side of the toffee. Coat this with the remaining chocolate and sprinkle with the remaining pecans. + +![IMG_6789][12]![IMG_6793][13] + +Chill toffee uncovered until fully firm and set, about 15 minutes. Break toffee into hunks with your clean hands, and <del>eat it all like a freaking glutton</del> store in a cool, dry place for up to two weeks. + +![IMG_6795][14] + +Makes an excellent homemade holiday gift. + +![IMG_6816 \(1\)][15] + + +## Printable Bourbon Pecan Toffee Bark Recipe + +Bourbon Pecan Toffee Bark + +Delicious holiday toffee bark with pecans, chocolate and bourbon. Recipe lightly adapted from the America's Test Kitchen DIY Cookbook. + +Ingredients + +* 4 oz. (8 tablespoons) butter +* ½ cup bourbon (I used Jim Beam) +* 1 cup sugar +* ½ tsp. fine sea salt +* 1½ cup (6 ounces) pecans, chopped fine and divided into 3, ½ cup portions. +* 12 oz. semisweet chocolate, chips or chopped bars + +Instructions + +Make Toffee + +1. Have everything ready before you start. Toffee waits for no one. +2. Line a 9x13 pan smoothly with foil; use enough foil so that foil runs up the edges of the pans and makes handles. Grease the foil with vegetable oil or butter. +3. Heat the butter and bourbon in a medium saucepan over medium-high heat until the butter is melted. +4. Pour the sugar and salt into the center of the saucepan like a little mountain. Gently push the sugar down into the bourbon mixture but don't get any sugar on the edges of the pan. +5. Cook sugar without stirring until it's a light golden color and measures 300-degrees F on an instant read thermometer. +6. At this point sugar will darken quickly, so reduce heat to medium, watch carefully and swirl pan to ensure toffee cooks evenly. When toffee is medium-amber in color and measured 325-degrees F, pull it off the heat and stir in ½ cup chopped pecans. +7. Immediately pour toffee into foil-lined, prepared pan and smooth. Chill until firm, about 15 minutes. + +Chocolate Coat The Toffee + +1. Melt chocolate in the microwave at 50% power, stirring frequently, or in a double boiler set over simmering water. +2. Pour half of the chocolate over the hard toffee, smoothing with a small offset spatula. Sprinkle ½ cup pecans over chocolate and gently pat down. Pop the toffee back into the fridge for 5 minutes or so, just to set. +3. Place a piece of parchment or greased foil over the chocolate-coated toffee and carefully invert the toffee onto a sheetpan or cutting board. +4. Peel away the bottom layer of foil to reveal the uncoated side of the toffee. +5. Warm remaining chocolate if necessary and spread over the second side of the toffee. Sprinkle with the final ½ cup pecans and pat down. Return toffee to the fridge, unwrapped, until fully set, about 15 minutes. +6. Break (don't cut) the toffee into generous pieces. Store in a cool, dry place in an airtight container for a week or two. + +3.2.2124 + + + + +## Related Stuff… + +_(The Amazon links are affiliate links. Purchases made through these links cost you nothing extra but allow me to continue to shoehorn whiskey into as many recipes as possible. Full financial disclosure [here][16]. Thanks for your support, guys, I would totally share my toffee bark with you.)_ + +[America's Test Kitchen DIY Cookbook][17]. You may remember this book from the [Giant DIY Bacon Tutorial][18]. I am slowly making every recipe in this book. It's the perfect gift for nerdy DIY enthusiasts. Highly recommended. + +[Williams-Sonoma Handcrafted Toffee.][19] One pound for $24. This isn't an affiliate link or anything – I just wanted to make it easy for you to do a store-bought vs. DIY price comparison. This recipe makes about 1 1/2 pounds. So, in Williams-Sonoma dollars, this is about $36 worth of toffee. I figure ingredients for this recipe were about $10. + +[1]: http://www.nwedible.com/wp-content/uploads/2013/12/IMG_6816.jpg +[2]: http://www.nwedible.com/wp-content/uploads/2013/12/IMG_6763.jpg +[3]: http://www.nwedible.com/wp-content/uploads/2013/12/IMG_6758.jpg +[4]: http://www.nwedible.com/wp-content/uploads/2013/12/IMG_6765.jpg +[5]: http://www.nwedible.com/wp-content/uploads/2013/12/IMG_6767.jpg +[6]: http://www.nwedible.com/wp-content/uploads/2013/12/IMG_6769.jpg +[7]: http://www.nwedible.com/wp-content/uploads/2013/12/IMG_6778.jpg +[8]: http://www.nwedible.com/wp-content/uploads/2013/12/IMG_6780.jpg +[9]: http://www.nwedible.com/wp-content/uploads/2013/12/IMG_6782.jpg +[10]: http://www.nwedible.com/wp-content/uploads/2013/12/IMG_6785.jpg +[11]: http://www.nwedible.com/wp-content/uploads/2013/12/IMG_6786.jpg +[12]: http://www.nwedible.com/wp-content/uploads/2013/12/IMG_6789.jpg +[13]: http://www.nwedible.com/wp-content/uploads/2013/12/IMG_6793.jpg +[14]: http://www.nwedible.com/wp-content/uploads/2013/12/IMG_6795.jpg +[15]: http://www.nwedible.com/wp-content/uploads/2013/12/IMG_6816-1.jpg +[16]: http://www.nwedible.com/ads-affiliate-links-financial-disclosure-stuff "Ads, Affiliate Links & Financial Disclosure Stuff" +[17]: http://www.amazon.com/gp/product/B009POEW56/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B009POEW56&linkCode=as2&tag=nortediblife-20 +[18]: http://www.nwedible.com/2013/12/you-can-make-bacon-at-home.html "You Can Make Bacon At Home. And It's Delicious." +[19]: http://www.williams-sonoma.com/products/handcrafted-toffee/ diff --git a/recipes/bread.pdf b/recipes/bread.pdf Binary files differnew file mode 100755 index 0000000..fae9205 --- /dev/null +++ b/recipes/bread.pdf diff --git a/recipes/brussel sprouts with pecans and blue.txt b/recipes/brussel sprouts with pecans and blue.txt new file mode 100755 index 0000000..e36ac49 --- /dev/null +++ b/recipes/brussel sprouts with pecans and blue.txt @@ -0,0 +1,17 @@ +Brussel sprouts + +2/3 cup olive oil +5 tablespoons red wine vinegar +3/4 teaspoon sugar + +4 pounds brussels sprouts, trimmed + +6 ounces Maytag blue cheese or Danish blue cheese, crumbled (about 1 1/2 cups) +Glazed Pecans, coarsely chopped + +Preparation +Whisk first 3 ingredients in medium bowl to blend. Season vinaigrette to taste with salt and pepper. + +Cook brussels sprouts in large pot of boiling salted water until crisp-tender, about 8 minutes. Drain. Transfer to bowl of ice water to cool. Drain well; pat dry. Cut brussels sprouts in half lengthwise and place in large bowl. (Vinaigrette and brussels sprouts can be prepared 1 day ahead. Cover separately; chill. Bring both to room temperature; rewhisk vinaigrette before continuing.) + +Toss brussels sprouts with enough vinaigrette to coat. Transfer to deep platter; spoon any remaining vinaigrette over. Sprinkle with blue cheese and Glazed Pecans.
\ No newline at end of file diff --git a/recipes/buckwheat crepes.txt b/recipes/buckwheat crepes.txt new file mode 100644 index 0000000..44b2abc --- /dev/null +++ b/recipes/buckwheat crepes.txt @@ -0,0 +1,44 @@ +--- +title: Whole Health Source: Buckwheat Crepes Revisited +date: 2015-10-15T00:28:46Z +source: http://wholehealthsource.blogspot.com/2013/11/buckwheat-crepes-revisited.html +tags: recipes + +--- + +![][1] + +One of my most popular posts of all time was a recipe I published in 2010 for sourdough buckwheat crepes ([1][2]). I developed this recipe to provide an easy, nutritious, and gluten-free alternative to flour-based crepes. It requires no equipment besides a blender. It's totally different from the traditional buckwheat crepes that are eaten in Brittany, in part because it's not really a crepe (I don't know what else to call it, maybe a savory pancake?). I find these very satisfying, and they're incredibly easy to make. They're especially delicious with fresh goat cheese, or scrambled eggs with vegetables, but they go with almost anything. Chris Kresser also developed his own version of the recipe, which is fluffier than mine, and more like a traditional pancake ([2][3]). + +Buckwheat is an exceptionally nutritious pseudograin that's rich in complete protein and minerals. In contrast to most whole grains, which have low mineral availability due to phytic acid, buckwheat contains a high level of the phytic acid-degrading enzyme phytase. This makes buckwheat an excellent source of easily absorbed minerals, as long as you prepare it correctly! Phytase enzyme works best in an acidic environment, which may be part of the reason why so many cultures use sour fermentation to prepare grain foods. My original recipe included a sour fermentation step. + +But there's a problem here. Buckwheat doesn't ferment very well. Whether it's because it doesn't contain the right carbohydrates, or the right bacteria, I don't know, but it spoils rapidly if you ferment it more than a little bit (using a strong sourdough starter helps though). Others have told me the same. So here's my confession: I stopped fermenting my buckwheat batter about a year ago. And it tastes better. + + +In the end, I don't think it matters much, nutritionally speaking. Why? I came across old research by our friends Drs. Edward and May Mellanby (discovered vitamin D, the mechanism of rickets, and the nutritional consequences of phytic acid) suggesting that grains that are rich in the enzyme phytase +(e.g., rye) rapidly digest their own phytic acid even without fermentation, if the raw grains are ground into a fine batter and allowed to sit for a couple of hours. That should also apply to buckwheat, as long as it's ground raw, as it is in my recipe. + +Here's my updated, simplified recipe: + +**Ingredients and Materials** + +* RAW buckwheat groats, 3 cups (does not work with kasha) +* Water +* Salt, 1 tbsp +* Food processor or blender (blender is best) + +**Recipe** + +1. Cover buckwheat with a large amount of water and soak for 9-24 hours. Raw buckwheat is astringent due to water-soluble tannins. Soaking in a large volume of water and giving it a stir from time to time will minimize this. The soaking water will get slimy! This is normal. +2. Pour off the soaking water and rinse the buckwheat thoroughly to get rid of the slime and residual tannins. +3. Blend the buckwheat, salt, and water in a food processor or blender. Use enough water so that it reaches the consistency of pancake batter (I usually add water until it's just above the level of the buckwheat in the blender). The smoother you get the batter, the better the final product will be. +4. The batter is done! Put it in the fridge if you aren't going to eat it immediately. +5. Cook it! In a greased or non-stick skillet, cook the batter at whatever thickness and temperature you prefer. I like to cook a thick 'pancake' with the lid on, at low heat, so that it steams gently. If I'm feeling fancy, I'll make a thinner crepe cooked at higher heat, and fold it over a filling. It will develop a delicious crispy bottom if you cook it on higher heat. + +Bon appetit! + +_Thanks to Christaface for the CC-licensed Flickr photo._ + +[1]: http://2.bp.blogspot.com/-OZu90vsSR8c/Unb0inwvU5I/AAAAAAAAJ7o/k4ft9Sgi_9c/s320/buckwheat.jpg +[2]: http://wholehealthsource.blogspot.com/2010/07/real-food-xi-sourdough-buckwheat-crepes.html +[3]: http://chriskresser.com/sourdough-buckwheat-pancakes-now-theyre-even-fluffier diff --git a/recipes/bulgogi – korean beef bbq.txt b/recipes/bulgogi – korean beef bbq.txt new file mode 100644 index 0000000..2f18dff --- /dev/null +++ b/recipes/bulgogi – korean beef bbq.txt @@ -0,0 +1,69 @@ +--- +title: Bulgogi – Korean Beef BBQ (불고기) +date: 2015-03-10T17:25:07Z +source: https://web.archive.org/web/20141029234911/http://kimchimari.com/2010/12/06/bulgogi-korean-beef-bbq/ +tags: recipes + +--- + +Korean BBQ Beef – Bulgogi (불고기) + +This is probably one of the best known Korean dish other than Kimchi. I offer several substitutions and variations that you can try. They will all taste good but I think it is good to have options in case you don't have all the ingredients or if you prefer one ingredient over another. I start with the most authentic recipe and then add options/variations. + +**Ingredients** + +* 1 lb Thinly sliced beef (top sirloin or any tender loin area) + +Make **Marinade** as follows: +* 3 T soy sauce (Kikoman) +* 2 T sugar +* 1 T honey [ 2 t sugar is also ok ] +* 2 T rice cooking wine [sake or leftover red wine is also ok] +* 1 T sesame oil +* 2 T minced garlic +* 1 t ground black pepper +* 2 t toasted sesame seeds +* 1 T chopped green onion +* 2 T pear puree [ pear is a tenderizer - _1 T chopped kiwi _or _3 T minced onion_ will also work] Another emergency fix is to add 2 T or so of diet coke if you find that the meat is too tough. Always good to cook a little piece beforehand and see how it tastes. + +* Optional veggie ingredients – traditionally, Koreans just have the beef by itself but you can add some sliced onions, mushrooms (shitake, white, oyster), bell peppers and even sliced carrots as you cook the meat. + +So, let's start with the meat. + +![Beef slices][3] + +Beef should look like this – thinly sliced, marbled.. sirloin works best + +Beef for Bulgogi is sold in almost all Korean super markets but probably is not always available anywhere else. You can ask your butcher to cut it for you or if not, you can use thicker slices of meat. Just make sure it is a tender and also has some marble to it. + +1\. Now, **make the sauce by mixing all of the marinade ingredients together except for any optional vegetables such as onions or mushrooms.** + +![sauce for marinade][4] + +Sauce for Marinade + +My favorite tenderizer is the kiwi. It's not traditional since kiwi is not a native Korean fruit but it really makes the meat melt in your mouth. Be careful not to use too much as it can actually make the beef almost crumble into nothing in your mouth. + +![chopped kiwi for bulgogi][5] + +Chopped Kiwi + +2.** Mix in the beef into the sauce** prepared above – in a bowl big enough to hold the beef. Make sure the sauce is well mixed with the beef. You will need to use your hands here and just massage everything together. + +You can make it well in advance and leave it in the fridge overnight. Or if you are short on time (as is always the case with me.. ), making it just a few hours ahead works fine too. It also works if you marinate it even 30 min. before. I've done that many times and most people don't even seem to notice the difference. :) But of course, meat will taste better if you give it time to marinate and absorb all that good flavor. + +![beef that's been marinated][6] + +Beef with the marinade + +3\. OK! You are now almost there! You have couple options in cooking it. The easiest and simplest way is to just cook on your stove top. You can heat up your favorite frying pan on high heat and just pan fry/stir fry the meat until it's slightly brown on both sides. Your pan should be hot enough so that the meat sizzles as it touches the pan. Also, if you put too much meat into the pan and/or the heat is too low, you will end up with a lot of the meat juice leaking out of the bulgogi and you end up with Bulgogi stew. You can add your sliced vegetables to the pan about a minute after you start cooking the Bulgogi. + +The most authentic and traditional way to cook is on top of a charcoal grill- you will either need a fine steel mesh or tin foil to cook the meat because otherwise it will fall through. Bulgogi is supposed to be well cooked and tastes great if it's a little burnt… You can also broil it on the top rack of your oven (Broil temp) but remember to keep a very close watch so it does not burn! + +Finally, Bulgogi can be eaten with some rice and salad or with [Ssam][7] and [Ssamjang][8]. Slices of raw garlic can also be enjoyed in the Ssam or grilled together with the Bulgogi. + +Yummy eating! + +_P.S. I have recently (11/10/11) made some bulgogi and used red wine instead of the rice wine, light brown sugar instead of white and added a swirl of diet coke. The results were fabulous! My husband told me that it was actually the best bulgogi I ever made!! So try these substitutions if you want some extra yummy bulgogi._ + + diff --git a/recipes/caramelized onion and sweet potato meatballs.txt b/recipes/caramelized onion and sweet potato meatballs.txt new file mode 100755 index 0000000..689bc67 --- /dev/null +++ b/recipes/caramelized onion and sweet potato meatballs.txt @@ -0,0 +1,61 @@ +--- +title: In The Kitchen: Caramelized Onion and Sweet Potato Meatballs +date: 2013-11-18T17:17:08Z +source: http://www.julymooninspirations.com/in-the-kitchen-caramelized-onion-and-sweet-potato-meatballs/ +tags: recipes + +--- + +I came up with this recipe last Sunday while stumbling around the kitchen trying to make something more interesting than a ground beef salad for Young Kenneth. I've always loved meatballs and they are certainly better on top of a bed of greens than plain ground beef. The key to this recipe is the depth of flavor from the caramelized onions and sweet potatoes. The addition of Dukkah, an Egyptian nut and seed blend full of fennel and sesame flavors, further intensifies the flavors, helping to create a truly exceptional meatball. I found my Dukkah at Trader Joe's for around $4 and it has quickly become my go-to topping on salads. If you haven't had Dukkah before you're missing out! Here's my method for caramelized onion and sweet potato meatballs. Did I mention they are Paleo approved? ![Paleo Meatball Ingredients July Moon Inspirations][1] + +**Essential Elements:** + +3 T coconut oil + +3 T pastured butter + +2 cloves garlic, minced + +1 medium yellow onion, small dice + +1 egg + +3 T Dukkah (I purchased mine at Trader Joe's) + +Zest of 1 lemon + +2 T flat leaf parsley, minced + +1 Lb. ground beef (80/20) + +1 medium sweet potato peeled and shredded (about 1 cup) + +salt and pepper + +**Method:** + +Pre-heat oven to 350 degrees. Now get your onions nice and caramelized. Add 1 tablespoon of butter and 1 tablespoon of coconut oil to a pan set to medium-high heat. Once your oil has melted add in the diced onions. The trick to perfect caramelization is to heat the onions on high for 5 minutes, releasing most of the moisture. Then, lower the heat to medium-low and cook for another 10-15 minutes stirring occasionally. The onions should be caramel is color (duh!). + +In a separate pan heat another tablespoon of butter and oil over medium heat. Add in the shredded sweet potatoes and saute until they begin to change color and are slightly browned, about 5 minutes. Let the onions and sweet potatoes cool (I stuck mine in the fridge for a few minutes) before adding them to the rest of your ingredients. + +![Paleo Meatball Ingredients 2 July Moon Inspirations][2] + +Once the sweet potatoes and onions have cooled, place them in a bowl with the remaining ingredients. Mix well, making sure everything is equally incorporated. ![Paleo Meatballs Rolled July Moon Inspirations][3] + +Now for the fun part, making your meatballs. Roll the mixture between your hands forming 1 1/2 inch balls (about the size of a ping pong ball). You can make them bigger or smaller depending on what you're using them for. The 1 1/2 inch size works well as and appetizer served with a toothpick. You'll be browning the meatballs in batches before finishing them in the oven so I lined mine up on a baking sheet covered with a Silpat. + +![Paleo Meatballs in Pan July Moon Inspirations][4] + +Heat your remaining oil and butter in a pan on medium-high heat, add 1/2 your meatballs and brown on both sides. About 2 minutes a side until golden brown. Flip your meatballs very carefully–I found using tongs to be the best method. Once brown, return them to the baking sheet and repeat with the remaining meatballs. Place meatballs on the center rack of the oven for 12 minutes. They should be firm, but not dry. ![Paleo Meatballs Final July Moon Inspirations][5] + +Yesterday I served mine on a bed of mixed greens with some fresh avocado, shredded carrots and a simple mustard based vinaigrette and it was delicious. They are also a fantastic appetizer and were quite the hit at Young Kenneth's birthday on Tuesday. I made the meatball mixture ahead of time and rolled out the balls, then stored them in the fridge until I was ready to brown and bake them. My mother in law had the idea of using this recipe for a meat loaf and I think that could be good as well. Whatever method of execution you choose I highly suggest making these at your earliest opportunity. Trust me, you'll thank me! + +xoxo, + +Jenn + +[1]: http://www.julymooninspirations.com/wp-content/uploads/2013/04/Paleo-Meatball-Ingredients-July-Moon-Inspirations.jpg +[2]: http://www.julymooninspirations.com/wp-content/uploads/2013/04/Paleo-Meatball-Ingredients-2-July-Moon-Inspirations.jpg +[3]: http://www.julymooninspirations.com/wp-content/uploads/2013/04/Paleo-Meatballs-Rolled-July-Moon-Inspirations.jpg +[4]: http://www.julymooninspirations.com/wp-content/uploads/2013/04/Paleo-Meatballs-in-Pan-July-Moon-Inspirations.jpg +[5]: http://www.julymooninspirations.com/wp-content/uploads/2013/04/Paleo-Meatballs-Final-July-Moon-Inspirations.jpg diff --git a/recipes/carrot-parsnip-puree.txt b/recipes/carrot-parsnip-puree.txt new file mode 100644 index 0000000..6511007 --- /dev/null +++ b/recipes/carrot-parsnip-puree.txt @@ -0,0 +1,29 @@ +title: Gingered Carrot-Parsnip Puree +date: 20160610 22:13:37 +tags: fall carrots parsnips + +--- + + Ingredients + + 1 pound carrots, peeled and thinly sliced + + 1 pound parsnips, peeled and thinly sliced + + 3 slices (1/4 inch thick) peeled fresh ginger + + 2 tablespoons light brown sugar + + 2 tablespoons rice + + Salt + + 2 tablespoons butter + + Chopped chives, for garnish + +Directions + + In a large saucepan, combine the carrots, parsnips, ginger, brown sugar, rice and 1/4 tsp. salt. Add enough water to cover by 2 inches and bring to a boil. Lower the heat, cover and simmer until the vegetables are tender, about 30 minutes. + Drain the vegetables, reserving 1 cup of the cooking liquid. In a blender, in batches if necessary, puree the vegetables with 1/2 cup cooking liquid. Add the butter and 1 tsp. salt; add more cooking liquid for a thinner puree. Transfer to a serving dish and top with the chives. + diff --git a/recipes/carrot-zuchini-thai-salad.txt b/recipes/carrot-zuchini-thai-salad.txt new file mode 100644 index 0000000..ed2085e --- /dev/null +++ b/recipes/carrot-zuchini-thai-salad.txt @@ -0,0 +1,22 @@ +title: Spicy Thai-style Zucchini & Carrot Salad +date: 20160710 22:13:37 +tags: carrots zuchini thai + +--- + + +Ingredients +1⁄4 cup fresh lime juice +2 tbsp. fish sauce +1 tbsp. vegetable oil +2 tsp. packed light brown sugar +1 clove garlic, minced +1 red Thai chile, minced +3 large zucchini, julienned +1 large carrot, julienned +1⁄4 cup packed cilantro leaves +1⁄4 cup packed mint leaves +1⁄4 cup unsalted, dry roasted peanuts, coarsely chopped + +Instructions +In a large bowl, whisk the lime juice with the fish sauce, oil, sugar, garlic, and chile. Add the zucchini, carrot, cilantro, mint, and peanuts, and toss to combine. Transfer the salad to a bowl to serve. diff --git a/recipes/carrots-sicilian-style.txt b/recipes/carrots-sicilian-style.txt new file mode 100644 index 0000000..3d6ebf5 --- /dev/null +++ b/recipes/carrots-sicilian-style.txt @@ -0,0 +1,18 @@ +title: Sicilian-Style Carrots +date: 20160610 22:13:37 +tags: carrots anchovies + +--- + + +3 oil-packed anchovies, minced +1 clove garlic, minced +2 tablespoons EVOO +1 1/2 pounds carrots, sliced +Salt +1/4 cup chopped parsley + +# Directions +Combine anchovies, garlic and 1 tbsp. EVOO. Toss carrots with 1 tbsp. EVOO and pinch salt. Roast at 425 degrees for 20 to 25 minutes. Toss with anchovy sauce and parsley. + + diff --git a/recipes/cast iron seasoning.txt b/recipes/cast iron seasoning.txt new file mode 100644 index 0000000..d48be4e --- /dev/null +++ b/recipes/cast iron seasoning.txt @@ -0,0 +1,36 @@ +Cast Iron Seasoning Process +https://www.reddit.com/r/castiron/comments/5d3bmc/my_personal_seasoning_process/ + + + +I'm making this post mostly so that I can link back to it as this comes up a lot. This is my personal seasoning process and it works for me. There are many others out there and feel free to use them, but if you're asking what I do, this is what I do, and I feel it's the easiest process and works very well, even for newbies. + +Oil of choice - Crisco. Okay, I'm already lying, I actually use Crisbee because the addition of the beeswax makes application a bit easier when you're seasoning a couple hundred pieces a year (I do a bit of selling on the side.) But unless you're really into it, have a lot of pieces, or just want to try it and see if it works for you, Crisco is the main oil in Crisbee and is the most important part. If this is your first Cast Iron pan, just use Crisco. + +This process is assuming you're starting with a piece of bare iron. You've already stripped the old seasoning off either through lye (lye tank, yellow cap oven cleaner, etc), Electrolysis, vinegar scrubs, or magic voodoo. Stripping can be a different topic. + +My Process: + +Wash and scrub your pan with soap and water. + +2. Dry thoroughly with a towel. + +3. Immediately place in a 200 degree oven for 20 mins + +4. Take out (using gloves) and coat with liberal amount of Crisco. Use an old t-shirt, towel you don't care about, or something like that. + +5. Most Important - try to wipe out ALL of the oil. Use a different t-shirt or towel. I do a two step wipe, the first with a towel, the second with a paper blue Shop Towel. You won't be able to get it all and there's enough left on the pan for the seasoning. + +6. Return to oven and heat to 300. Once it's 300, take out and wipe down again. Note I don't actually do this step anymore, but I recommend it to newbies or people having problems with their own process. It helps make sure all of the excess oil is removed. + +7. Return to oven and heat to 450 + +8. Bake for an hour + +9. Let cool in oven (completely if you're finished and have time. You can go to 200 if you're going to do another round of seasoning and are in a rush) + +Repeat process starting at step 3. Before starting step 2, check your pan. If you see any spots on it, that means you didn't do step 5 very well, and I would scrub it down again starting at step 1, but if it looks good I go right to 3. Do this 2 or 3 times and you'll get a well seasoned pan. + +After seasoning your pan may look any color from brown, to dark grey, to black. Use and cooking fatty foods and time will eventually turn your pan that deep dark black you're looking for. + +Good Luck! diff --git a/recipes/chicken picadillo recipe.txt b/recipes/chicken picadillo recipe.txt new file mode 100755 index 0000000..23ad169 --- /dev/null +++ b/recipes/chicken picadillo recipe.txt @@ -0,0 +1,29 @@ +--- +title: Chicken Picadillo Recipe | MyRecipes.com +date: 2011-08-21T23:55:57Z +source: http://www.myrecipes.com/recipe/chicken-picadillo-10000001206204/ +tags: recipes + +--- + +Ingredients + +1 pound skinless, boneless chicken breast +2 teaspoons olive oil +1 cup chopped onion +1 1/2 teaspoons ground cumin +1/2 teaspoon salt +1/4 teaspoon ground cinnamon +3 garlic cloves, minced +1 cup bottled salsa +1/3 cup golden raisins +1/4 cup slivered almonds, toasted +1/4 cup chopped fresh cilantro +Fresh cilantro sprigs (optional) + +Preparation +Place chicken in a food processor; pulse until ground. + +Heat oil in a large nonstick skillet over medium-high heat. Add onion, and cook for 3 minutes, stirring occasionally. Add chicken, cumin, salt, cinnamon, and garlic, and cook for 3 minutes or until chicken is done, stirring frequently. Stir in salsa and raisins. Cover, reduce heat, and simmer for 5 minutes or until thoroughly heated. Stir in almonds and cilantro. Garnish with cilantro sprigs, if desired. + +Edit ZIP/Local Stores diff --git a/recipes/chicken-dumplings.txt b/recipes/chicken-dumplings.txt new file mode 100644 index 0000000..fc562eb --- /dev/null +++ b/recipes/chicken-dumplings.txt @@ -0,0 +1,40 @@ +Ingredients + +1 Large Onion +3 Celery Stalks +1 Bay Leaf +2 Large Carrots +Garlic Powder or 4 Cloves Fresh Garlic +Freshly Ground Sea Salt +Freshly Ground Black Pepper +4 Tbsp Butter +1/4 cup Gluten-free All Purpose flour (I used Hodgson Mill brand) +7-8 Cups Chicken Broth +For Dumplings: +4 Tbsp Unsalted Butter, melted +1/2 tsp Salt (skip or reduce if you used salted butter) +1/2 tsp Thyme +1 tsp Xanthan Gum (reduce to 1/4 tsp if your GF flour blend already had Xanthan Gum) +1 tsp Baking Powder +1/2 cup Warm Milk (I used plain unsweetened almond milk) +1 Cup Gluten Free Flour Blend (plus 1/2 cup for rolling) - I used Hodgson Mill All Purpose Baking Flour + +Instructions + +Using sharp knife or food processor, mince large onion, celery stalks, carrots, and garlic (if using fresh) into small pieces. +Place 4 Tbsp of butter and minced vegetables in a large soup pot over medium-high heat. Sautee vegetables, stirring occasionally, for 2-3 minutes until butter is melted and onions are transluscent. +Sprinkle sauteed vegetable mixture with 1/4 c GF flour and stir to lightly coat all vegetables with the flour, just a few seconds. +Stir in 2 cups of chicken broth. Allow to simmer for 2-3 minutes, stiring occasionally. +Add bay leaf, garlic powder (if not using fresh), a sprinkle of cayenne, Italian seasoning, freshly ground salt and pepper. +Soup consistency should be very thick after simmering at medium-high heat. Add 5 more cups chicken broth, stiring to combine. +Add shredded chicken to the soup and raise heat to high, stiring occasionally, to rethicken. This should only take a few minutes, stiring as the soup reaches boiling temp. Add additional cup of chicken broth if soup is thicker than you prefer. +Reduce heat to medium, allowing soup to simmer while you prepare the strip dumplings. + +Dumplings: +In medium bowl, whisk together GF flour, baking powder, xanthan gum (if needed), thyme, and salt. +Add warm milk and melted butter, stiring a few times with spoon until soft dough develops. +Dust work surface with half of the remaining GF flour (1/4 c), turn dough out onto floured surface, and dust the dough with a little GF flour. +Using a lightly floured rolling pin, gently roll dough into a 1/4"-1/2" thick rectangle shape. Using a spatula if needed, fold the ends of the rectangle inward to make a smaller rectangle (making an envelope fold, with 3 layers of dough stacked on top of each other). Roll folded rectangle of dough into a 1/4" thin disc. +Using a sharp knife or pizza cutter, cut dough into 1/2"x2" strip dumplings. Adding 1/3 of dumplings at a time, carefully add dumplings to the soup. Allow dumplings to simmer at medium-high heat and covered with a lid for 5 minutes after each addition. This process will steam the dumplings. +Simmer for 5 more minutes and remove bay leaf before serving. +Serves: 6 Adults diff --git a/recipes/chicken-satay.txt b/recipes/chicken-satay.txt new file mode 100644 index 0000000..fc9ef53 --- /dev/null +++ b/recipes/chicken-satay.txt @@ -0,0 +1,32 @@ +https://www.foodandwine.com/recipes/chicken-satay-with-peanut-sauce + +Satay + +3 plump lemongrass stalks—bottom 8 inches only, outer layer removed, stalk cut into 2-inch lengths +2 large shallots, coarsely chopped +2 large garlic cloves +1/3 cup light brown sugar +1 1/2 tablespoons ground coriander +1 tablespoon ground cumin +1/2 teaspoon ground turmeric +2 tablespoons Asian fish sauce +1 1/2 tablespoons kosher salt +2 tablespoons canola oil, plus more for grilling +4 pounds skinless, boneless chicken thighs, cut into 1-inch pieces + +Peanut Sauce + +1/4 cup canola oil +4 medium shallots, thinly sliced (3/4 cup) +2 garlic cloves, thinly sliced +1 plump lemongrass stalk—bottom 8 inches only, outer layer removed, stalk cut into 2-inch lengths +1 jalapeño, thinly sliced +1 tablespoon minced fresh ginger +1 1/2 cups unsalted roasted peanuts +1/2 cup unsweetened coconut milk +2 tablespoons light brown sugar +3 tablespoons fresh lime juice +2 tablespoons Asian fish sauce +1 tablespoon soy sauce + + diff --git a/recipes/chocolate cupcakes with vanilla.txt b/recipes/chocolate cupcakes with vanilla.txt new file mode 100755 index 0000000..3a9ad0c --- /dev/null +++ b/recipes/chocolate cupcakes with vanilla.txt @@ -0,0 +1,127 @@ +--- +title: CHOCOLATE CUPCAKES WITH VANILLA SWISS MERINGUE BUTTERCREAM +date: 2013-04-30T00:24:15Z +source: http://cakeonthebrain.blogspot.com/2009/07/best-chocolate-cupcakes-ever-chocolate.html +tags: recipes + +--- + +![DSC_3559][1] + + +I know it doesn't look like I've been searching for the best darned chocolate cupcake recipe, but I have. I have tested Corriher's Deep Dark Chocolate Cake recipe and the Cooks Illustrated Dark Chocolate Cupcake recipe against my favourite go-to recipe by the [Barefoot Contessa][2]![][3], Ina Garten. + +When I tested the [Corriher][4]![][5] recipe, I found the flavour okay but it certainly didn't beat out Garten's recipe. I found the [Garten recipe][6] superior in ease of technique and less fussy as you didn't have to use as many eggs (nor did you have to separate and save 4 whites from the extra yolks you needed). For the extra richness the yolks added to the [Corriher ][4]![][5]recipe, I didn't find the cupcake any more flavourful. For some strange reason, I also found little pockets of unmixed flour in the baked cupcakes, which is my ultimate pet peeve. I had sifted the dry ingredients so that shouldn't have happened. I had followed the directions carefully, so I wasn't happy. Initially, I thought that the technique of adding the flour into the warm hot cocoa mixture was the problem, but I'm not too sure. In any case, it wasn't a foolproof recipe and it didn't work out for me. + + +![DSC_3536 - Copy][7] + + + + +![DSC_3548][8] + + +So, it was with apprehension and a bit of excitement that I picked up a copy of Cooks Illustrated from the newstand and noticed they had a recipe for a Dark Chocolate Cupcake. I chose to make it for Bebe's birthday. Yes, I know I made her [chocolate butterfly cupcakes][9] already for her birthday party, but that was her "warm-up birthday party" for her friends. I had used Corriher's Deep Dark Chocolate recipe for those cupcakes but didn't bother to post the recipe because I generally don't post recipes that don't pass muster in my kitchen. I have made Corriher's Whipped Cream pound cake many times however, and that is my go-to recipe for pound cake. + + +![DSC_3539][10] + + +I made these particular cupcakes for Bebe's actual "real" birthday, July 27. Yes, she's a big girl now…all of 6 years old. I also liked that the CI recipe only made 12 cupcakes. I really didn't have any need for the usual batch of 24 cupcakes that a recipe yields. To make a perfect birthday weekend, we like to spend the real birthday together as a family. Bebe specifically requested chocolate cupcakes and with her permission, I was able to forgo the usual pink colour in the buttercream. + + +![DSC_3549][11] + + + +So, we went on a Stanley Park train ride in the morning, went to Maplewood Farms in North Vancouver and visited the Lynn Canyon all in one weekend for her birthday. Bebe's favourite activity, I think, was having a picnic on the rocks along the rushing shallow water of the creek. + +![DSC00005][12] + + +As you can see, people like to stack rocks and make [inukshuks][13] along the water in Lynn Creek. The icy mountain water is so refreshing in this heat wave and the shallow pools of water are perfect repositories for your feet as you sit on a rock munching on a submarine sandwich and fresh fruit. Ahhh! + + +![DSC_3553][14] + + +This Dark Chocolate Cupcake yields a perfect top for decorating as it doesn't have pointy domes. The cake's crumb is strong enough not to crumble so you can inject some fillings inside for a surprise, and most importantly, it tastes really chocolatey! I think it beats out all of the recipes I've tried so far (and I've tried many) in terms of flavour. It incorporates Dutched cocoa powder and bittersweet chocolate which you melt with the butter. I appreciate that I didn't have to cream room temperature butter because sometimes it's a pain to remember to bring it out of the refrigerator and if I leave it out too long, the butter can get too soft. So, for my future chocolate cupcakes, this will be my favourite recipe. + +![DSC_3558][15] + + +I like to decorate my cupcakes with fresh organic flowers from my garden. These are Johnny Jump-Ups. They look quite similar to the sugar violets I used to decorate. I have a variegated variety that is violet, yellow, orange and various permutations thereof. It's gorgeous! + + +![DSC_3555][16] + + +So, here's my take on the perfect cupcake. It's a combination of vanilla buttercream and chocolate cupcake. I like vanilla swiss meringue buttercream swirled atop the CI Dark Chocolate Cupcake. I don't like sprinkles, but hey, if you have kids you have to put them there, don't you? I went halvsies with the girls and left mine sprinkle-less because I don't like the crunch of the sprinkles distracting me from enjoying the silky smooth buttercream. +****update: check out a Caramel version of the Buttercream [here][17]. + +***P.S. I have been receiving a few comments from people who do not think the crumb is moist enough. I never said the crumb would be super-moist, but it is superior to every other cupcake for CHOCOLATE FLAVOUR. For this particular application: a chocolate cupcake with a huge buttercream swirl, this crumb is strong enough to create structure that won't buckle under a heavy buttercream swirl. This cupcake is superior for FLAVOUR AND CAKE DECORATING PURPOSES WITH BUTTERCREAM. Not for eating frostingless. Anything with a moist cupcake crumb would not hold up to the rigors of cake decorating...the huge swirl of buttercream frosting that I tend to employ. If you want a moister crumb, try the [Garten recipe][6] I mentioned before near the beginning of my post. It uses just cocoa powder, coffee and buttermilk and no real melted chocolate is used. That being said, this recipe isn't dry either. Everyone's expectations for a perfect cupcake is different. This one rocks for flavour and beauty. It is perfect for bringing to parties. Veggie oil based batters will always give you a moister crumb, so look for recipes incorporating oil if you like a moist cupcake. + +![DSC_3560][18] + + +_**DARK CHOCOLATE CUPCAKES**_ +(from [Cooks Illustrated][19]![][20], "American Classics 2009") +(makes 12 cupcakes; do not double recipe…make two separate batches if you need more) +**Cakebrain's note: IF YOU LIKE REALLY MOIST/WET CUPCAKES, THESE ARE NOT FOR YOU. MOVE ALONG TO THE [QUINOA CHOCOLATE CUPCAKE RECIPE][21]. These cupcakes are perfect for cake decorating purposes, which requires a crumb with structural integrity and that will hold up to buttercream and other decorations. To ensure a moister cupcake with this recipe, ensure you WEIGH YOUR INGREDIENTS CAREFULLY. Do not dip and scoop/pack your dry ingredients. + + +* 8 tablespoons (1 stick) unsalted butter, cut into 4 pieces +* 2 ounces bittersweet chocolate, chopped +* 1/2 cup (1 1/2 oz) Dutch-processed cocoa +* 3/4 cup (3 3/4 oz) unbleached all-purpose flour +* 1/2 teaspoon baking soda +* 3/4 teaspoon baking powder +* 2 large eggs +* 3/4 cup (5 1/4 oz) sugar +* 1 teaspoon vanilla extract +* 1/2 teaspoon table salt +* 1/2 cup (4 oz) sour cream +1. Adjust oven rack to lower-middle position; heat oven to 350 degrees. Line standard-sized muffin pan (1/2 cup capacity) with baking-cup liners. +2. Combine butter, chocolate and cocoa in medium heatproof bowl. Set bowl over saucepan containing barely simmering water; heat mixture until butter and chocolate are melted and whisk until smooth and fully combined. Set aside to cool until just warm to touch. +3. Whisk flour, baking soda and baking powder in small bowl to combine +4. Whisk eggs in second medium bowl to combine; add sugar, vanilla and salt and whisk until fully incorporated. Add cooled chocolate mixture and whisk until combined. Sift about one-third of flour mixture over chocolate mixture and whisk until combined; whisk in sour cream until combined; then sift in remaining flour mixture and whisk batter until it is homogenous and thick. +5. Divide batter evenly among muffin pan cups. Bake until skewer inserted into center of cupcakes comes out clean, 18-20 minutes. +6. Cool cupcakes in muffin pan on wire rack until cool enough to handle, about 15 minutes. Carefully lift each cupcake from muffin pan and set on wire rack. Cool to room temperature before icing, about 30 minutes. +I highly recommend that instead of the suggested Easy Vanilla Buttercream that incorporates butter and confectioners' sugar, that you frost the chocolate cupcakes with a Swiss Meringue Buttercream. The Swiss Meringue Buttercream is smooth, silky and not overly sweet. It pairs beautifully with the dark chocolate. The best part of this particular buttercream is that it isn't grainy, pipes beautifully, and holds up well even in warm weather. +_**SWISS MERINGUE BUTTERCREAM**_ +(from Martha Stewart's _[Cupcakes][22]_; makes about 5 cups) + + +* 5 large egg whites +* 1 cup plus 2 T sugar +* pinch of salt +* 1 pound (4 sticks) unsalted butter, cut into tablespoons, room temperature +* 1 1/2 teaspoons pure vanilla extract +1. Combine egg whites, sugar and salt in the heatproof bowl of a standing mixer set over a pan of simmering water. Whisk constantly by hand until mixture is warm to the touch and sugar has dissolved (the mixture should feel completely smooth when rubbed between your fingertips). +2. Attach the bowl to the mixer fitted with the whisk attachment. Starting on low and gradually increasing to medium-high speed, whisk until stiff (but not dry) peaks form. Continue mixing until the mixture is fluffy and glossy, and completely cool (test by touching the bottom of the bowl), about 10 minutes. +3. With mixer on medium-low speed, add the butter a few tablespoons at a time, mixing well after each addition. Once all butter has been added, whisk in vanilla. Switch to the paddle attachment, and continue beating on low speed until all air bubbles are eliminated, about 2 minutes. Scrape down sides of bowl with a flexible spatula, and continue beating until the frosting is completely smooth. Keep buttercream at room temperature if using the same day, or transfer to an airtight container and refrigerate up to 3 days or freeze up to 1 month. Before using, bring to room temperature and beat with paddle attachment on low speed until smooth again, about 5 minutes. +4. (optional) To tint buttercream, reserve some for toning down the color, if necessary. Add gel-paste food color, a drop at a time (or use the toothpick or skewer to add food color a dab at a time) to the remaining buttercream. You can use a single shade of food color or experiment by mixing two or more. Blend after each addition with the mixer (use the paddle attachment) or a flexible spatula, until desired shade is achieved. Avoid adding too much food color too son, as the hue with intensify with continued stirring; if necessary, you can tone down the shade by mixing in some reserved untinted buttercream. + +[1]: http://lh5.ggpht.com/_yLCUStGVHv4/Sm9Sp4P-SpI/AAAAAAAAF3U/BWr3zOCVp5Q/DSC_3559_thumb.jpg?imgmax=800 "DSC_3559" +[2]: http://www.amazon.com/Barefoot-Contessa-Back-Basics-Ingredients/dp/1400054354?ie=UTF8&tag=c0b30-20&link_code=btl&camp=213689&creative=392969 +[3]: http://www.assoc-amazon.com/e/ir?t=c0b30-20&l=btl&camp=213689&creative=392969&o=1&a=1400054354 +[4]: http://www.amazon.com/BakeWise-Successful-Baking-Magnificent-Recipes/dp/1416560785?ie=UTF8&tag=c0b30-20&link_code=btl&camp=213689&creative=392969 +[5]: http://www.assoc-amazon.com/e/ir?t=c0b30-20&l=btl&camp=213689&creative=392969&o=1&a=1416560785 +[6]: http://cakeonthebrain.blogspot.com/2007/07/chocolate-layer-cake.html +[7]: http://lh4.ggpht.com/_yLCUStGVHv4/Sm9SrPlUDkI/AAAAAAAAF3c/cVEgEf10Kwg/DSC_3536Copy_thumb.jpg?imgmax=800 "DSC_3536 - Copy" +[8]: http://lh3.ggpht.com/_yLCUStGVHv4/Sm9SsNvzZ_I/AAAAAAAAF3k/GV9nCWBBaYE/DSC_3548_thumb.jpg?imgmax=800 "DSC_3548" +[9]: http://cakeonthebrain.blogspot.com/2009/07/butterfly-cupcakes-for-6th-birthday.html +[10]: http://lh4.ggpht.com/_yLCUStGVHv4/Sm9StAUUg-I/AAAAAAAAF3s/IqSZvEojHsk/DSC_3539_thumb.jpg?imgmax=800 "DSC_3539" +[11]: http://lh4.ggpht.com/_yLCUStGVHv4/Sm9SucT3mTI/AAAAAAAAF30/3VYNAChLnXw/DSC_3549_thumb.jpg?imgmax=800 "DSC_3549" +[12]: http://lh5.ggpht.com/_yLCUStGVHv4/Sm9SvdzMqoI/AAAAAAAAF38/vjFN_7StOJw/DSC000059.jpg?imgmax=800 "DSC00005" +[13]: http://en.wikipedia.org/wiki/Inukshuk +[14]: http://lh6.ggpht.com/_yLCUStGVHv4/Sm9SwcmhSdI/AAAAAAAAF4E/WWH-C1PV3jA/DSC_3553_thumb.jpg?imgmax=800 "DSC_3553" +[15]: http://lh4.ggpht.com/_yLCUStGVHv4/Sm9SxtcayfI/AAAAAAAAF4M/CgGEVmPqxfE/DSC_3558_thumb.jpg?imgmax=800 "DSC_3558" +[16]: http://lh6.ggpht.com/_yLCUStGVHv4/Sm9Syl_YHsI/AAAAAAAAF4U/Ixr4D5ctQJg/DSC_3555_thumb.jpg?imgmax=800 "DSC_3555" +[17]: http://cakeonthebrain.blogspot.com/2010/06/caramelly-swiss-meringue-buttercream.html +[18]: http://lh3.ggpht.com/_yLCUStGVHv4/Sm9Szkg1ESI/AAAAAAAAF4c/D07LUrfP2pU/DSC_3560_thumb.jpg?imgmax=800 "DSC_3560" +[19]: http://www.amazon.com/Cooks-Illustrated/dp/B000069YW9?ie=UTF8&tag=c0b30-20&link_code=btl&camp=213689&creative=392969 +[20]: http://www.assoc-amazon.com/e/ir?t=c0b30-20&l=btl&camp=213689&creative=392969&o=1&a=B000069YW9 +[21]: http://cakeonthebrain.blogspot.com/2012/02/best-ever-quinoa-chocolate-cupcakes-for.html +[22]: http://www.amazon.ca/Martha-Stewarts-Cupcakes-Inspired-Everyones/dp/0307460444/ref=sr_1_1?ie=UTF8&s=books&qid=1248809532&sr=8-1 diff --git a/recipes/chocolate-waffles.txt b/recipes/chocolate-waffles.txt new file mode 100644 index 0000000..9502466 --- /dev/null +++ b/recipes/chocolate-waffles.txt @@ -0,0 +1,6 @@ + 1 bag of Pamela's Chocolate Cake Mix + 2 large eggs + ½ cup oil + 1¼ cups water + +Beat wet, gently mix into dry. Waffle that shit. diff --git a/recipes/cinnamon-apple-oat-flour-muffins.txt b/recipes/cinnamon-apple-oat-flour-muffins.txt new file mode 100644 index 0000000..ebbc5ef --- /dev/null +++ b/recipes/cinnamon-apple-oat-flour-muffins.txt @@ -0,0 +1,32 @@ +Cinnamon Apple Oat flour muffins + +2 cups of oat flour +1 cup rice flour +2 cups rolled oats +1/2 tsp zanthum gum +3 tsp baking powder +1 tsp baking soda +3/4 cup sugar +1 tsp cinnamon +1/2 tsp nutmeg +2 sticks of butter +2 eggs +1 tsp vanilla +2 cups milk +1/2 cup applesauce +3 cups peeled diced apple + +Mix all dry ingredients in one bowl, mix all wet in another. Combine and stir to mix. Let sit for 5 minutes for oatflour to absorb moisture. If necessary, add more liquid to get to a good consistency for muffins. Spoon into greased muffin tin. These won't rise much so you can fill them quite full. + +Bake at 350F/175C for 23 minutes (this worked at 6500 ft anyway). + +Sugar crumb topping: +1/3 c. sugar +1/4 c. all-purpose flour +1/2 tsp. cinnamon +1/4 tsp. kosher salt +2 T. unsalted butter, cold + +In a small bowl, combine sugar, flour, cinnamon, and salt with a fork. Add the butter and cut it into the dry ingredients with the same fork until you have some pea-size pieces of crumble topping. Sprinkle mixture over muffins + +cinnamon-apple-oat-flour-muffins.txt diff --git a/recipes/citrus-glazed carrots.txt b/recipes/citrus-glazed carrots.txt new file mode 100755 index 0000000..37841a2 --- /dev/null +++ b/recipes/citrus-glazed carrots.txt @@ -0,0 +1 @@ +Citrus-Glazed Carrots
Lime juice gives these simply lovely carrots bright flavor.
Yield: Makes 8 servings
Ingredients
* 2 1/2 pounds medium carrots, peeled, cut on diagonal into 1/4-inch-thick slices
* 2 cups (or more) water
* 1 cup fresh orange juice
* 1/2 cup sugar
* 1/4 cup fresh lime juice
* 2 tablespoons (1/4 stick) butter
* 2 1/2 teaspoons finely grated orange peel
* 2 teaspoons finely grated lime peel
* 1 teaspoon salt
* 1 tablespoon chopped fresh parsley
Preparation
Combine carrots and 2 cups water in heavy large skillet. Add all remaining ingredients except parsley. If needed, add enough water to just cover carrots. Bring to boil, stirring until sugar dissolves. Boil just until carrots are crisp-tender, stirring occasionally, 8 to 9 minutes. Using slotted spoon, transfer carrots to medium bowl; cool. Boil cooking liquid in skillet until slightly reduced, about 5 minutes. Transfer to small bowl. DO AHEAD: Can be made 1 day ahead. Cover carrots and cooking liquid separately; chill.
Bring reserved cooking liquid to boil in large skillet over medium-high heat. Add carrots and boil until just tender and liquid is thickened to light syrup consistency, stirring occasionally, about 5 minutes. Season with salt and pepper. Transfer to serving bowl. Sprinkle with parsley.
\ No newline at end of file diff --git a/recipes/cod in parchment.txt b/recipes/cod in parchment.txt new file mode 100755 index 0000000..60a4cd3 --- /dev/null +++ b/recipes/cod in parchment.txt @@ -0,0 +1 @@ +BLACK COD WITH OLIVES AND POTATOES IN PARCHMENT
A favorite Barese recipe (often named for San Nicola, the guardian saint of sailors), these little packets seal in the fish and vegetable juices, with the potato slices insulating the fish from the heat of the oven and the olives and lemon slices emphasizing its bright flavors.
Active time: 30 min Start to finish: 1 hr
Servings: Makes 8 servings
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Ingredients
1/2 pound small Yukon Gold potatoes
6 tablespoons extra-virgin olive oil, divided
1 tablespoon plus 2 teaspoons finely chopped oregano, divided
2 1/4 teaspoons fine sea salt, divided
8 (5-ounce) pieces skinless black cod, Pacific cod, or haddock fillet (about 1 inch thick), any bones removed
1 lemon, very thinly sliced
6 garlic cloves, thinly sliced
1/2 cup Kalamata-style black olives, pitted and cut into slivers
1/2 cup flat-leaf parsley leaves
Equipment: an adjustable-blade slicer; 8 (12- to 15-inch) squares of parchment paper; kitchen string
Preparation
Preheat oven to 400°F with a baking sheet on bottom rack.
Cut potatoes into very thin slices with slicer. Toss potatoes with 2 tablespoons oil, 1 teaspoon oregano, and 1/4 teaspoon sea salt. Divide potatoes among parchment squares, arranging them in center, slightly overlapping, then top with a piece of fish. Sprinkle each fillet with a scant 1/4 teaspoon sea salt, then top each with a lemon slice, a few garlic slices and olive slivers, parsley leaves, 1/2 teaspoon oregano, and 1/2 tablespoon oil.
Gather sides of parchment up over fish to form a pouch, leaving no openings, and tie tightly with kitchen string. Put packages on hot baking sheet and bake until fish is just cooked through, 15 to 22 minutes.
Cooks' note: Fish can be assembled in parchment 4 hours ahead and chilled.
\ No newline at end of file diff --git a/recipes/congee-pressure-cooker.txt b/recipes/congee-pressure-cooker.txt new file mode 100644 index 0000000..910d142 --- /dev/null +++ b/recipes/congee-pressure-cooker.txt @@ -0,0 +1,16 @@ +## Ingredients +3 rice cups Short Grain Rice +6 or more drumsticks pounds Chicken Thighs boneless/skinless, sliced +8 cups water +4 cups chicken stock +1 3 inch Fresh Ginger Root peeled and minced +2 Soy Sauce 2 teaspoons sugar +2 Tablespoons Fish Sauce +4 teaspoons Ground White Pepper +4 Scallions sliced + +## Instructions + +put ginger piece and drumsticks in pressure cooker. Cook for 15 minutes. Remove and set aside. Add 3 cups rice, cook for 10 minutes at full pressure. Remove, add chicken stock and veggies, season with fish sauce, garlic, and salt to taste. + +Toss in the chopped scallions. Serve and top with Thai Basil. diff --git a/recipes/creamy plantain and squash ground beef mash.txt b/recipes/creamy plantain and squash ground beef mash.txt new file mode 100644 index 0000000..a87901b --- /dev/null +++ b/recipes/creamy plantain and squash ground beef mash.txt @@ -0,0 +1,38 @@ +--- +title: Creamy Plantain and Squash Ground Beef Mash +date: 2015-06-30T21:19:30Z +source: http://thehealthyfoodie.com/creamy-plantain-and-squash-ground-beef-mash/ +tags: recipes + +--- + + +Creamy Plantain and Squash Ground Beef Mash + + +INGREDIENTS + +* 1 large onion, chopped +* 2 cloves garlic, minced +* ½ tsp Himalayan salt +* ½ tsp freshly cracked black pepper +* 450g (1lb) grass-fed lean ground beef +* 1 dried birds eye chili pepper, chopped +* 1 tsp Dijon mustard +* 1 tbsp coconut aminos +* ¼ tsp ground Ceylon cinnamon +* ¼ tsp ground allspice +* 1 yellow plantain, sliced +* 1 cup pureed buttercup squash +* 1½ cup water + +INSTRUCTIONS + +1. In a heavy skillet set over medium high heat melt a little bit of cooking fat ([lard][8], [ghee][9] or coconut oil preferred). When fat is nice and hot, add onions, garlic, salt and pepper and cook until the veggies are fragrant and softened, about 2-3 minutes. 2. Add ground beef, chili pepper, cinnamon and allspice and continue cooking until the beef is no longer pink. +3. Stir in the Dijon mustard and coconut aminos, then add the plantain and continue cooking until it becomes really soft and only a few visible pieces remain. It might help to smoosh it with your spoon to better break it down. +4. Add squash puree and water and continue cooking until well combined, creamy and heated through. +5. Serve piping hot + + +<http://thehealthyfoodie.com/creamy-plantain-and-squash-ground-beef-mash/> + diff --git a/recipes/creamy turmeric tea.txt b/recipes/creamy turmeric tea.txt new file mode 100755 index 0000000..5cb3ccd --- /dev/null +++ b/recipes/creamy turmeric tea.txt @@ -0,0 +1,71 @@ +--- +title: Creamy Turmeric Tea | Mark's Daily Apple +date: 2012-02-14T02:13:13Z +source: http://www.marksdailyapple.com/creamy-turmeric-tea/ +tags: recipes + +--- + +Welcome! If you want to lose weight, gain muscle, increase energy levels or just generally look and feel healthier you've come to the right place. + +Here's where to start: + +1. Visit the [Start Here][1] and [Primal Blueprint 101][2] pages to learn more about the Primal Lifestyle. +2. Subscribe to my [free weekly newsletter][3] to receive 10 eBooks, a 7-Day Course of Primal Fundamentals, and more - all for free. +3. Cut to the chase by visiting [PrimalBlueprint.com][4]. There you'll find [books][5], [support options][6], and the best [supplements][7] on the planet to help you take control of your health for life. + +Thanks for visiting! + +![turmerictea1][8]To call this beverage tea might be a little misleading. "Creamy Mug of Warming Deliciousness" is more accurate. It just plain feels good to drink this slightly sweet, slightly spicy blend of heated almond (or [coconut][9]) milk, [turmeric][10], ginger, cayenne and honey. Turmeric tea will perk you up in the morning, calm you down at night and soothe sniffles and sore throats. It's also a really pleasant way to end a meal. + +At first glance, the ingredients might not sound like a combination you'd want to drink. Something magical happens in the mug, though, and the result is richer than regular tea, less intense than coffee and oddly delicious. Turmeric is the dominant flavor and admittedly, one that takes a little getting used to. Although not spicy itself, turmeric's slightly bitter, earthy flavor is the perfect backdrop for other spices, which is why it's a main ingredient in curry powder. The ginger and cayenne in this tea aren't overwhelming because they're floating in creamy, turmeric-infused milk that's been lightly sweetened. + +![turmeric][11] + +Turmeric is ginger's mellow cousin and is a root used just as often for its bright yellow-orange color as it is for flavor. Turmeric powder is a frequent ingredient in East Indian, Middle Eastern, South Asian and Caribbean cooking and is also believed to have [numerous healing properties][10]. When cooking with turmeric, it's most often used in conjunction with ginger and spices like [cumin][12], cinnamon and coriander. [Moroccan Chicken Casserole][13] is one dish that benefits from turmeric's flavor. If you'd like to use turmeric more often, you can also add extra turmeric to dishes that already have curry powder in them, like [Butter Chicken][14] or [Beef Curry Meatballs][15]. Or, after trying this recipe, you might just go through all the turmeric in your spice rack by brewing mugs of Creamy Turmeric Tea. + +_Servings: 1 cup of tea_ + +**Ingredients: ** + +![ingredients 27][16] + +* 8 ounces (1 cup) almond or coconut milk +* 1/2 teaspoon turmeric +* 1/2-inch wide round slice of ginger root, peeled and finely chopped +* Dash of cayenne pepper +* 1/2 – 1 teaspoon honey or other sweetener +* Optional additions: a small pat of butter, cinnamon, cardamom + +**Instructions: ** + +Gently warm the almond or coconut milk on the stove. + +In a mug, combine the remaining ingredients. + +Drizzle a teaspoon of the warmed milk into the mug and mix until the liquid is smooth with no lumps. Add the rest of the milk and mix well. You can leave the pieces of ginger in the tea, or strain it out before drinking. + +![turmerictea2][17] + + +#### _Not Sure What to Eat? Get the [Primal Blueprint Meal Plan][18] for Shopping Lists and Recipes Delivered Directly to Your Inbox Each Week_ + +[1]: http://www.marksdailyapple.com/welcome-to-marks-daily-apple/?utm_source=mda_wwsgd&utm_medium=link&utm_campaign=mda_wwsgd_start_here "Start Here" +[2]: http://www.marksdailyapple.com/primal-blueprint-101/?utm_source=mda_wwsgd&utm_medium=link&utm_campaign=mda_wwsgd_pb_101 "Primal Blueprint 101" +[3]: http://www.marksdailyapple.com/subscribe-to-blog/?utm_source=mda_wwsgd&utm_medium=link&utm_campaign=mda_wwsgd_newsletter "Subscribe" +[4]: http://primalblueprint.com/?utm_source=mda_wwsgd&utm_medium=link&utm_campaign=mda_wwsgd_pb_homepage + "PrimalBlueprint.com" +[5]: http://primalblueprint.com/categories/Store/Books-and-Media/?utm_source=mda_wwsgd&utm_medium=link&utm_campaign=mda_wwsgd_books "Books and Media" +[6]: http://primalblueprint.com/categories/Store/Services/?utm_source=mda_wwsgd&utm_medium=link&utm_campaign=mda_wwsgd_services "Services" +[7]: http://primalblueprint.com/categories/Store/Supplements/?utm_source=mda_wwsgd&utm_medium=link&utm_campaign=mda_wwsgd_supplements "Supplements" +[8]: http://i247.photobucket.com/albums/gg158/MDA2008/MDA2010/turmerictea1.jpg "Turmeric Tea" +[9]: http://www.marksdailyapple.com/the-wonderful-world-of-coconut-products/ "The Wonderful World of Coconut Products" +[10]: http://www.marksdailyapple.com/health-benefits-turmeric/ "Smart Spice: Turmeric" +[11]: http://i247.photobucket.com/albums/gg158/MDA2008/MDA2010/turmeric.jpg "Turmeric" +[12]: http://www.marksdailyapple.com/cumin/ "Smart Spice: Cumin" +[13]: http://www.marksdailyapple.com/moroccan-chicken-casserole/ "Moroccan Chicken Casserole" +[14]: http://www.marksdailyapple.com/butter-chicken-in-a-silky-sauce/ "Butter Chicken in a Silky Sauce" +[15]: http://www.marksdailyapple.com/curry-meatballs-with-a-little-offal-in-creamy-tomato-coconut-sauce/ "Beef Curry Meatballs" +[16]: http://i247.photobucket.com/albums/gg158/MDA2008/MDA2010/ingredients-27.jpg "Ingredients" +[17]: http://i247.photobucket.com/albums/gg158/MDA2008/MDA2010/turmerictea2.jpg "Turmeric Tea" +[18]: http://www.primalblueprint.com/product/Primal_Blueprint_Meal_Plan/Services "Primal Blueprint Meal Plan" diff --git a/recipes/crepes-oat-flour.txt b/recipes/crepes-oat-flour.txt new file mode 100644 index 0000000..95242dc --- /dev/null +++ b/recipes/crepes-oat-flour.txt @@ -0,0 +1,13 @@ +Oat Flour Crepes (gluten free) + +Makes about 8 eight-inch crepes + +Ingredients: + +2 eggs +2/3 cup oat flour +1/3 cup rice flour +1/4 tsp xanthum gum +1 tsp tapioca flour +1 1/4 cup milk of choice (almond, rice, or coconut) +dash salt diff --git a/recipes/crushed cucumber and carrot salad.txt b/recipes/crushed cucumber and carrot salad.txt new file mode 100644 index 0000000..3e7356b --- /dev/null +++ b/recipes/crushed cucumber and carrot salad.txt @@ -0,0 +1,29 @@ +Ingredients + + 1 pound seedless cucumbers, rinsed and dried (I prefer Japanese or Persian, but English cucumbers will work, too) + 1 teaspoon Diamond Crystal brand kosher salt + 2 medium carrots, peeled into noodles with a vegetable peeler + ¼ cup All-Purpose Stir-Fry Sauce + 1 garlic clove, minced + ½ teaspoon toasted sesame oil + ¼ teaspoon crushed red chile pepper + 2 green onions, thinly sliced + 2 teaspoons toasted sesame seeds + +Instructions + + Place the cucumbers on a large cutting board and gently smash them with a meat pounder, cleaver, or small cast iron skillet until they split open. Trim the ends and cut the bashed cucumbers into bite-size pieces. + Grab a fine-mesh strainer or a colander that fits in a medium bowl. Transfer the cucumber pieces to the colander and toss with kosher salt. Place the strainer and bowl with the salted cucumber in the fridge while you prepare the other ingredients. (I’ve salted the cucumbers for as short as 5 minutes and as long as 4 hours.) + Got some All-Purpose Stir-Fry Sauce in the fridge? Great—use it! (And if not, it just takes a few minutes to shake a jar together, so do it already!) Then, in a small measuring cup or bowl, whisk together the All-Purpose Stir-Fry Sauce, minced garlic, sesame oil, and crushed red chile pepper. + Grab the drained cucumbers out of the fridge, and plop them to a bowl with the carrot noodles and most of the green onions. + Add the dressing and toss well. Serve immediately! + + +Sauce/dressing + 1 cup coconut aminos + ½ cup fresh orange juice + ¼ cup Red Boat fish sauce + 2 tablespoons rice vinegar + 2 teaspoons garlic powder + 2 teaspoons ginger powder + 1 teaspoon sesame oil (optional) diff --git a/recipes/cuban picadillo.txt b/recipes/cuban picadillo.txt new file mode 100644 index 0000000..85aa0bb --- /dev/null +++ b/recipes/cuban picadillo.txt @@ -0,0 +1,26 @@ +Cuban Picadillo +https://www.marksdailyapple.com/cuban-picadillo/ + + +Ingredients + + 2 tablespoons olive oil (30 ml) + 1 onion, finely chopped + 1 green bell pepper, finely chopped + 2 garlic cloves, finely chopped + 1 1/2 pounds ground beef (680 g) + 1 teaspoon dried oregano (5 ml) + 1 teaspoon ground cumin (5 ml) + 8 ounces tomato sauce (240 ml) + 1/2 cup pitted green olives (75 g) + 2 tablespoons raisins (30 ml) + +Instructions: + +Over medium-high heat sauté the onion and green pepper in olive oil until soft, about 8 minutes. + +Add the garlic and the ground beef. Season the beef with salt and pepper, oregano and cumin. + +When the meat is browned but still a bit pink in the middle, add tomato sauce. Simmer 20 minutes over medium heat, stirring occasionally. + +Add the olives and raisins and simmer 10 minutes more. Serve. diff --git a/recipes/cuban-chicken-beans.txt b/recipes/cuban-chicken-beans.txt new file mode 100644 index 0000000..4f25779 --- /dev/null +++ b/recipes/cuban-chicken-beans.txt @@ -0,0 +1,27 @@ +title: Cuban black bean, chicken and rice +date: 2015-10-26T19:32:26-0400 + +--- + +Chicken marinade + +1 teaspoon cumin +3 cloves garlic or a few shakes granulated. +juice of 2 limes + 1 lime zested +juice of 1 orange +1 teaspoon honey +4 T soy sauce +1 pound boneless chicken, cut into bite size pieces + +make and let marinate for a spell + +Then chop: + +4 cloves garlic +2 shallots + +Fry garlic and shallots in large pan with plenty of oil. Add chicken and pour in marinade. Cook until chicken is starting to lose its pink. Add 2-4 cups of black beans and juices. Add 2T balsamic vinegar 2-4T soy and 1c or so of water or stock. Simmer until reduced to a nice sauce. Adjust seasoning. + +Serve with some cumin rice (cooked in chicken stock instead of water) +maduros/mango salsa/cilantro +and a side of leafy green veg. diff --git a/recipes/curtido cabbage salsa.txt b/recipes/curtido cabbage salsa.txt new file mode 100644 index 0000000..fe8bd8f --- /dev/null +++ b/recipes/curtido cabbage salsa.txt @@ -0,0 +1,75 @@ +--- +title: Lacto Fermented Curtido Cabbage Salsa +date: 2016-01-24T15:48:12Z +source: http://www.nwedible.com/lacto-fermented-curtido-cabbage-salsa/ +tags: recipes + +--- + +As regular readers know, I love a good taco. In fact, I even have a [formula][1] for delicious homemade tacos. One of the essential components of a great taco is something crispy and crunchy. + +The Central American, lightly fermented cabbage slaw called curtido fits the bill perfectly, and has all the benefits of other fermented cabbage condiments like sauerkraut or kimchi. In El Salvador, this curtido is often served with puffy, cheese filled corn tortillas called pupusa. I think it's great with everything. But especially tacos. + +## ![Curtido Taco][2]![Curtido Taco][3] + +## Making Curtido Cabbage Salsa + +If you've ever made any kind of sauerkraut, curtido should be familiar. The key components are cabbage, carrot and onion. I like to add a few hot peppers, cilantro and lime. + +The ferment itself is a simple shred-salt-stuff affair. Your life will be made better if you shred all the vegetables in a food processor. Feel free to adjust the seasonings to taste. + +I aim to add 2% salt by weight to this ferment. If you want to adjust the proportions of the recipe (below), just follow this formula to figure how much salt to add: + +### Weight of curtido in grams x .02 = Grams of salt to add + +After the vegetables in this ferment begin to give off their juices, make sure you pack the curtido firmly into your crock or jar to remove any possible air pockets from the ferment. + +![IMG_9862][2] + +![IMG_9862][4] + +## Printable Recipe For Curtido Salsa Kraut + +Curtido Salsa Kraut + + + +![][2]![][5] + +A lightly fermented Latin-American kraut - excellent with tacos! + +Ingredients + +* 1 small cabbage, cored and finely shredded (1 lb. 12. oz. as prepared) +* 4 medium carrots, peeled and grated (8 oz. as prepared) +* 3 medium onions, peeled and very finely sliced onions (1 lb. 8 oz. as prepared) +* 2 garlic cloves, minced (optional) +* 1 bunch cilantro, minced +* 3-4 small, hot red peppers, minced +* Zest and juice of 2 medium limes +* 36 grams salt (about 2 tablespoons + 1 teaspoon fine sea salt) + +Instructions + +1. Clean and prepare a ½ gallon glass jar or fermentation crock for fermenting. Make sure it's scrupulously clean! +2. Add all the prepared vegetables and the lime juice to a large, non-reactive bowl. +3. Sprinkle the salt over the vegetables +4. With clean hands, massage all ingredients together until the vegetables begin to give off moisture, about 3 minutes. +5. Transfer the Curtido Salsa Kraut to the clean half-gallon mason jar or crock, pressing down firmly with clean hands as you go to eliminate any air pockets in the jar. +6. Weight down the ferment. There should be enough juice from the vegetables to rise up and fully cover the solids. If there isn't, add 1 tsp of fine sea salt to a cup of water, then add enough of this brine so that the liquids fully cover the solids. +7. Loosely seal the crock or jar, and leave the Curtido Salsa Kraut at room temperature out of direct sun, for 2 to 5 days. +8. Check the ferment daily. Look for bubbles and other signs of fermentation, burp the lid to release any pent-up carbon dioxide in the jar, and taste the development of the Curtido Salsa Kraut with a perfectly clean spoon. If you notice any scum developing on the top of your brine, skim it off promptly. +9. When you like the taste of the Curtido Salsa Kraut or after 5 days, transfer the ferment to smaller jars for cold storage in the refrigerator, where it will keep for at least 6 months. + +3.4.3177 + + +![Curtido Sala Kraut][2]![Curtido Sala Kraut][5] + +### If you liked this article or learned something new, I'd be so grateful if you'd share it. Thanks! + +[1]: http://www.nwedible.com/the-taco-formula/ "The Taco Formula" +[2]: data:image/gif%3Bbase64%2CR0lGODdhAQABAPAAAP///wAAACwAAAAAAQABAEACAkQBADs%3D +[3]: http://www.nwedible.com/wp-content/uploads/2015/11/IMG_0375-767x1024.jpg +[4]: http://www.nwedible.com/wp-content/uploads/2015/10/IMG_9862-1024x1024.jpg +[5]: http://www.nwedible.com/wp-content/uploads/2015/10/Curtido-Sala-Kraut-683x1024.png diff --git a/recipes/dehydrator recipes.txt b/recipes/dehydrator recipes.txt new file mode 100755 index 0000000..08653f4 --- /dev/null +++ b/recipes/dehydrator recipes.txt @@ -0,0 +1,394 @@ +Cheese-O-Rama +Ingredients: + + * 1/2 cup ramen noodles + * 1/4 cup dehydrated ham + * 1/4 cup dehydrated peas + * 1 tbsp + 1 tsp cheddar cheese powder + * 1 tbsp powdered milk + * Pinch crushed red pepper + * 1 cup water + +At Home: + +Combine and pack cheese powder and milk powder in a 2 x 3 plastic bag and enclose with other ingredients in a 4 x 6 plastic bag. I use the cheese powder from boxes of Annie’s or Back to Nature brands of macaroni and cheese. For milk powder, I use NIDO brand whole dry milk. + +On the Trail: + +Combine all ingredients except the cheese and milk powder in pot with one cup water and soak for five minutes. + +Light stove, bring to a boil, and continue cooking for another minute or two. + +Remove pot from stove, add cheese and milk power, and stir vigorously. + +Cover pot and place in insulating cozy for ten minutes. + + + +Vegetarian Ramen Noodles +Ingredients: + + * 1/2 cup ramen noodles + * 1/4 cup dehydrated black beans + * 1/4 cup dehydrated vegetables- try French cut green beans, tomatoes, corn, and onions + * 1/2 cube vegetarian bouillon + * 1 cup water + +At Home: + +Pack the ½ bouillon cube in a 2 x 3 plastic bag or wrap in foil and enclose with other dry ingredients in a 4 x 6 plastic bag. I separate the bouillon because it has moisture that could migrate to the dry ingredients. + +On the Trail: + +Combine all ingredients with one cup water and soak for five minutes. + +Light stove, bring to boil, and continue cooking for a minute or two. + +Transfer pot to insulating cozy for ten minutes. + + + + + + + + + + + + + +Señor Glenn’s Mexican Beef & Rice + +The sign might say Mount Rogers, but you’ll be thinking Margaritaville when you lift the lid on Señor Glenn’s Mexican Beef & Rice. This backpacking recipe spices up your evening meal with a cheddar cheese sauce and taco seasoning. Extremadamente delicioso! + +Ingredients: + + * 1/4 cup ground beef, dried + * 1/4 cup combined bell peppers (assorted colors), onions, and tomatoes, dried + * 1/4 cup black beans, dried + * 1/2 cup instant brown rice + * 1 1/4 cups water + * 1 tbsp + 1 tsp cheese mix + * 1 tbsp instant dry milk + * 1 tbsp taco seasoning + + +Cheese Mix: The cheese mix for this backpacking recipe can be borrowed from a six ounce box of Back to Nature brand Spirals & White Cheddar Dinner or Annie’s Homegrown brand Bunny Pasta & Cheese. Look in the health foods section of your grocery store. These brands have no artificial preservatives, flavors, or colors. The cheese mix packet inside the box can be divided into three servings approximately 1 Tbsp + 1 tsp each. Use one third of the packet for this recipe and save the rest for other recipes. The macaroni can be saved for other meals as well. In a pinch, you could settle for the Kraft brand if you don’t mind a little artificial coloring, but the other brands taste better to me. + +Instant Dry Milk: I use Nestle Nido brand instant whole dry milk instead of the easier to find instant low fat milk varieties. The extra calories from the higher fat content in whole milk provide more energy for my long distance backpacking trips. If you’re just out for the weekend, instant low fat milk works fine. + +At Home: + +For information about dehydrating ground beef and vegetables for this recipe, review the dehydrating meat or dehydrating vegetables pages. + +Combine ground beef, beans, vegetables, rice, and taco seasoning in a zip style plastic bag. + +Combine cheese mix and instant dry milk in a 2 X 3 zip style plastic bag. (Bags can be found at craft stores) + +Enclose the smaller bag in the larger bag, press out the air, and seal. You are ready to hit the trail. + +On the Trail: + +Add all ingredients except the cheese/milk mix to your pot with water. Allow contents to rehydrate for five to ten minutes. + +Light stove, bring to a boil, and continue cooking with the lid on at medium to high heat for a minute or two. Don't stir rice while cooking. Leave it alone and the rice will turn out fluffy. + +Place pot into insulating cozy. Wait ten minutes for the meal to continue rehydrating and cooking inside the cozy. Stir in contents of the cheese bag. Add a few spoonfuls of extra water if you want a saucier meal. Enjoy! + +Optional Enhancements: + +If you happen to have some tortilla chips handy, scoop your meal out of the pot with chips or crumble chips over your Mexican Beef & Rice. + +I use a medley of green, red, yellow, and orange bell peppers for this recipe. If you desire a little fire in your Mexican Beef & Rice, by all means throw in a couple slices of dried jalapeños. + + + + + + + + + + + + + + + +Easy Beef Stroganoff Recipe + +This easy Beef Stroganoff Recipe combines Annie’s® Homegrown organic pasta and beef stroganoff sauce mix with dehydrated ground beef and vegetables. + +What’s in the box? + + * 2+ cups noodles + * 8 tbsp stroganoff mix + * Listed Ingredients- Organic pasta, organic butter, organic nonfat milk, organic corn starch, salt, organic tomato powder, organic whey, organic mushroom powder, organic onion powder, organic garlic powder, yeast extract, organic parsley, organic spice, natural flavors. + +For this recipe, divide the box contents into four parts. + +Ingredients: + + * 1/2 cup noodles + * 1/4 cup dehydrated ground beef + * 1/4 cup dehydrated vegetables (peppers, onions, tomatoes) + * 2 tbsp Annie’s® stroganoff sauce mix + * 1 tbsp powdered milk + * 1 cup water + +At Home: + +Pack sauce mix and powdered milk in a 2 x 3 plastic bag. Enclose with other ingredients in a 4 x 6 plastic bag. + +Learn how to dehydrate ground beef and vegetables. + +On the Trail: + +Place all ingredients except sauce mix and powdered milk in pot with water and soak for five minutes. + +Light stove, bring to boil, and continue cooking for another minute or two. + +Remove pot from stove, stir in sauce mix and powdered milk, replace lid, and place pot in insulating cozy for ten minutes. + +Sauce thickens as it cools, so give it a minute after removing the pot from the cozy before you chow down. + +Variation: + +Beef up this beef stroganoff recipe by doubling up on the beef and skipping the vegetables. If you carry a second tiny pot (15-ounce tuna fish can) like Chef Glenn, you can heat up a serving of vegetables on the side. + + + + + + + + + + + + + + + +Spinach Linguine with Salmon Lemon and Dill + +2-3 servings. + + + +¼ teaspoon garlic powder + +½ teaspoon onion flakes + +3 tablespoons lemon juice + +2 tablespoons olive oil + +1 teaspoon lemon zest + +1/2 tablespoon dried dill + +1/8 teaspoon black pepper + +2 tablespoons sun-dried tomatoes, chopped (optional) + +12 ounces spinach linguine (or your choice of pasta) + +1 6 ounce foil-packed salmon + +2 tablespoons shelf stable grated Parmesan cheese + + + +At home: combine the garlic powder, onion flakes, lemon zest, +dill, black pepper and sun-dried tomatoes in a zip-locking plastic bag. +Carry the linguine in a second bag. +Combine the lemon juice and olive oil in a plastic screw top container. + + + +In camp: bring 2 cups of water to a boil. Add the pasta and cook until al dente. +Drain if necessary, leaving the pasta fairly wet. +Add the spices and sun-dried tomatoes and stir to combine. +Add the salmon and toss well. Serve topped with the Parmesan cheese. + + + + + + + + + + + + + + + + + + + + +Chicken Chow Mein +Serves 1 + + + +1 cup soba or whole wheat spaghetti, broken in 1/3s +1 3-ounce can chicken +3 tablespoons dried shiitake mushrooms, broken up +2 tablespoons dried mixed vegetables +1/2 teaspoon chicken or vegetable bouillon +1/4 teaspoon garlic powder +1-2 packets soy sauce, to taste + +At home: combine everything except the soy sauce and chicken +in a zip locking plastic bag. + +In camp: bring 1 1/2 cups water to a boil. Add the noodles and vegetables. +Simmer until noodles are cooked. Add chicken and heat through before serving. +Season with soy sauce to taste. + + + + + + + + + + +Moroccan Mushroom Couscous +serves 1 + +1/4 cup couscous +2 tablespoons dried mushrooms +1 packet True Orange© +1/2 teaspoon cinnamon +1/4 teaspoon ground coriander +1/4 teaspoon ground cumin +1/4 teaspoon garlic powder +pinch turmeric +pinch nutmeg +salt and pepper to taste + +At home: combine everything in a zip locking plastic bag. + +In camp: add enough hot water to cover. Stir and let sit for 5 minutes. Stir again and enjoy. + +Variation: add 2 tablespoons golden raisins + + + + + + + + + + + + +Gnocchi with Herb Sauce + +Serves 2 or more + +This is comfort food at its best! + + + +1 16-ounce package prepared gnocchi + +1 tablespoon butter powder + +4 sun-dried tomatoes, chopped into tiny pieces + +½ tablespoon dried chives + +1 tablespoon dried parsley + +¼ teaspoon dried oregano + +¼ teaspoon dried basil + +¼ teaspoon dried thyme + +2 packets of Parmesan cheese + +2 tablespoons pine nuts + + + +At home: Combine the butter powder, sun-dried tomatoes, herbs and pine nuts in a + +zip locking plastic bag. Carry the gnocchi and Parmesan separately. + + + +In camp: Bring 2 cups of water to a boil. Add the gnocchi and cook until heated + +through and tender. Drain. Toss with herbs and pine nuts. + +Serve topped with the Parmesan cheese. + + + + + + + + + + + + + + + +Spanish Style Quinoa + +Serves 1-2 + +1/3 cup (cooked and dehydrated) quinoa +1 tablespoon tomato powder +1 tablespoon dried tomatoes +1 tablespoon dried bell peppers +1/2 teaspoon onion flakes +1/4 teaspoon chili powder +1/4 teaspoon garlic powder +3.5 ounces chorizo (shelf stable) + +At home: combine everything in a zip locking plastic bag. + +In camp: add enough hot water to cover. Stir and let sit for 5 minutes. Meanwhile, cut up the chorizo. +Add the chorizo to the quinoa. Stir again and enjoy. + + + + + + + + + + + +Citrus Lentils with Salmon +Serves 1-2 + +1 3 ounce foil pouch salmon +1/3 cup (cooked and dehydrated) lentils +1/4 cup dried vegetables +1/2 teaspoon vegetable bouillon +2 packets True Orange +2 packets True Lemon +Salt, pepper and olive oil to taste + +At home: combine all of the dry ingredients in a zip locking plastic bag. +Carry the olive oil in a screw top container. + +In camp: add just enough hot or cold water to cover the lentils. +Allow to rehydrate, then stir in the salmon, salt, pepper and olive oil. diff --git a/recipes/double chocolate cookies.txt b/recipes/double chocolate cookies.txt new file mode 100644 index 0000000..3ec6f6d --- /dev/null +++ b/recipes/double chocolate cookies.txt @@ -0,0 +1,27 @@ +--- +title: Double Chocolate Cookies +source: http://www.marthastewart.com/316712/double-chocolate-chunk-cookies +tags: recipes + +--- + +Ingredients + + 1 cup all-purpose flour + 1/2 cup unsweetened Dutch-process cocoa powder + 1/2 teaspoon baking soda + 1/2 teaspoon salt + 8 ounces good-quality milk chocolate, 4 ounces coarsely chopped, 4 ounces cut into 1/4-inch chunks + 1 stick (8 tablespoons) unsalted butter + 1 1/2 cups sugar + 2 large eggs + 1 teaspoon pure vanilla extract + +Directions + + Preheat oven to 325 degrees. Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl; set aside. Melt coarsely chopped chocolate with the butter in a small heatproof bowl set over a pan of simmering water. + + Transfer chocolate mixture to the bowl of an electric mixer fitted with the paddle attachment. Add sugar, eggs, and vanilla; mix on medium speed until combined. Reduce speed to low; gradually mix in flour mixture. Fold in chocolate chunks. + + Scoop batter using a 1 1/2-inch ice cream scoop; place 2 inches apart on parchment-lined baking sheets. Bake until cookies are flat and surfaces begin to crack, about 15 minutes. Transfer on parchment to wire racks. Let cool 5 minutes. + diff --git a/recipes/elk-chili.txt b/recipes/elk-chili.txt new file mode 100644 index 0000000..6c154e6 --- /dev/null +++ b/recipes/elk-chili.txt @@ -0,0 +1,13 @@ + + + 2 lb. ground elk or elk meat (cut into 1-inch cubes) + 1 cup diced onion + 1 16 oz. can of Bush’s hot chili beans + ¼ cup chili powder + 1 ½ Tbsp. cumin + 1 Tbsp. garlic powder + 1 tsp. powdered Baker’s chocolate + 1 can of beer + 1 tsp. ground black pepper + 1 Tbsp. hot sauce + diff --git a/recipes/fermented ketchup.txt b/recipes/fermented ketchup.txt new file mode 100755 index 0000000..a6931b0 --- /dev/null +++ b/recipes/fermented ketchup.txt @@ -0,0 +1,78 @@ +--- +title: Homemade, Fermented Ketchup | The Domestic Man +date: 2014-04-27T12:48:15Z +source: http://thedomesticman.com/2014/03/25/paleo-homemade-fermented-ketchup/#more-6569 +tags: recipes + +--- + +![][1] +![][2] + +It's funny, but up until recently I assumed there was already a ketchup recipe on my blog. I didn't discover its absence until I developed Thursday's recipe (hint: it rhymes with "beet oaf"), when I couldn't find my recipe online. At first I was confused, and thought the search function of my blog was definitely broken. So…sorry about that, and here you go. + +The history of ketchup is pretty awesome. It all started with _garum_, an ancient fish sauce first used by the Ancient Greeks and later the Romans. It reached Asia some 2,000 years ago via trade routes, and became a staple in many Asian countries, particularly Vietnam (where they later perfected the sauce using anchovies). Vietnamese fish sauce as we know it today entered China about 500 years ago, and the Chinese (particularly those in the Southeast providence of Fujian) spread it around the rest of Asia. The Fujian word for fish sauce? You guessed it, _ketchup_. In fact, many Asian languages today still use a form of the word "ketchup" to refer to sauces; a common example is the Indonesian word _kecap_ (pronounced "keh-chap"), a catch-all term for fermented sauces. + +When Europeans arrived in Asia in the 1600s, they were enamored with fish sauce (they'd long forgotten about garum) and took it back to Europe. Many variations of ketchup existed in Europe for hundreds of years, the most popular being walnut ketchup and mushroom ketchup (the practice of using fish eventually died out). It wasn't until the 1800s that people started adding tomatoes to the sauce, and H. J. Heinz took it to a new level in 1904 when his company figured out a way to bottle and preserve the sauce using natural ingredients (the mid 1800s were full of horror stories about deadly batches of ketchup made with stuff like boric acid and coal tar). Heinz was also one of the first to add copious amounts of sugar to the sauce. + +My recipe still maintains the sweet and sour taste we've all come to expect from ketchup, but throws a historical twist in for good measure: a bit of fish sauce. + +### Homemade, Fermented Ketchup + +_1/3 cup hot water +1/3 cup honey +2 6oz cans [tomato paste][3] +2 tbsp whey (the clear liquid at top of yogurt) or sauerkraut juice +1 tbsp [apple cider vinegar][4] +1 tbsp [fish sauce][5] +1 dash (1/8 tsp) cinnamon +1 dash (1/8 tsp) ground cloves +1 dash (1/8 tsp) garlic powder +1 dash (1/8 tsp) black pepper +1 dash (1/8 tsp) sea salt, more to taste_ + +1\. Combine the hot water and honey, stirring until dissolved, then set aside to cool. + +2\. Combine the honey water and the rest of the ingredients. Add salt to taste. + +3\. Place in a quart-sized jar, cover, and let set at room temperature until fizzy and delicious. It should take 2-5 days. After the second day, be sure to burp the lid daily to prevent gas buildup. Taste it every day after the second day to see how you like it; once it tastes perfect, throw it in the fridge. It should keep for about 1 month. + +** This recipe creates a fairly thick ketchup – to thin it, simply mix in a bit of water to get your desired consistency. + +** If you don't have access to whey or sauerkraut juice, add 1 tbsp water and 1 additional tbsp of apple cider vinegar. + +** The slightly fishy taste of this sauce is awesome, but if you'd like to omit the fish sauce altogether, replace it with 1 additional tbsp of apple cider vinegar. + +** This ketchup can also be made without fermentation. It'll be a bit sweeter and won't have that awesome fizz to it. To make it, simply combine all of the ingredients and simmer on low for about 20 minutes, then cool and bottle. It will only last about 1 week in the fridge. + +As a bonus, here is a recipe for ketchup from _[The Compleat Housewife][6]_, first written in 1727 and generally considered the first cookbook published in the United States. Note that this recipe is basically a fermented anchovy dish, with no note of tomatoes at all. + +![][7] + +### Like this: + +Like Loading... + +### _Related_ + +Tags: [cooking][8], [fish sauce][9], [food][10], [gluten free][11], [health][12], [ketchup][13], [paleo][14], [primal][15], [recipe][16], [tomatoes][17], [vegan][18], [vegetarian][19] + +[1]: http://thedomesticatedman.files.wordpress.com/2014/01/img_20991.jpg?w=640 +[2]: http://i112.photobucket.com/albums/n177/onionsaregross/GFPPHD.jpg +[3]: http://www.amazon.com/gp/product/B000LKXFMO?ie=UTF8&camp=1789&creativeASIN=B000LKXFMO&linkCode=xm2&tag=thedomman-20 +[4]: http://www.amazon.com/gp/product/B001I7MVG0?ie=UTF8&camp=1789&creativeASIN=B001I7MVG0&linkCode=xm2&tag=thedomman-20 +[5]: http://www.amazon.com/gp/product/B00B617XK2?ie=UTF8&camp=1789&creativeASIN=B00B617XK2&linkCode=xm2&tag=thedomman-20 +[6]: https://play.google.com/store/books/details?id=XvMHAAAAQAAJ&rdid=book-XvMHAAAAQAAJ&rdot=1 +[7]: http://thedomesticatedman.files.wordpress.com/2014/03/ketchup.jpg?w=640 +[8]: http://thedomesticman.com/tag/cooking/ +[9]: http://thedomesticman.com/tag/fish-sauce/ +[10]: http://thedomesticman.com/tag/food-2/ +[11]: http://thedomesticman.com/tag/gluten-free/ +[12]: http://thedomesticman.com/tag/health/ +[13]: http://thedomesticman.com/tag/ketchup/ +[14]: http://thedomesticman.com/tag/paleo/ +[15]: http://thedomesticman.com/tag/primal/ +[16]: http://thedomesticman.com/tag/recipe/ +[17]: http://thedomesticman.com/tag/tomatoes/ +[18]: http://thedomesticman.com/tag/vegan/ +[19]: http://thedomesticman.com/tag/vegetarian/ diff --git a/recipes/flourless peanut butter cookies.txt b/recipes/flourless peanut butter cookies.txt new file mode 100644 index 0000000..33b36f2 --- /dev/null +++ b/recipes/flourless peanut butter cookies.txt @@ -0,0 +1,34 @@ +--- +title: Flourless Peanut Butter Cookies Recipe : Claire Robinson : Food Network +date: 2015-12-05T16:37:19Z +source: http://www.foodnetwork.com/recipes/claire-robinson/flourless-peanut-butter-cookies-recipe.html +tags: recipes + +--- +1 cup natural peanut butter +1 cup sugar +1 teaspoon pure vanilla extract +1 large egg, lightly beaten +Coarse sea salt, for sprinkling + +###### Directions + +Watch how to make this recipe.__ + +Preheat the oven to 350 degrees F and place the racks in the upper and lower third of the oven. + +In a medium bowl, mix the [peanut butter][1], [sugar][2], vanilla and [egg][3] until well combined. Spoon 1 tablespoon of the mixture about 1 inch apart onto ungreased baking sheets. Flatten the mounds with the tines of a fork, making a crosshatch pattern on the cookies. Sprinkle coarse salt on top of the [cookies][4]. + +Bake until golden around the edges, about 10 minutes, switching the position of the sheets halfway through baking. Transfer to racks to cool. Repeat with the remaining [dough][5]. + +From Food Network Kitchens; after further testing and to ensure the best results this recipe has been altered from what was in the actual episode. + +Recipe courtesy of Claire Robinson, 2010 + +* * * + +[1]: http://www.foodterms.com/encyclopedia/peanut-butter/index.html +[2]: http://www.foodterms.com/encyclopedia/sugar/index.html +[3]: http://www.foodterms.com/encyclopedia/eggs/index.html +[4]: http://www.foodterms.com/encyclopedia/cookie/index.html +[5]: http://www.foodterms.com/encyclopedia/dough/index.html diff --git a/recipes/food-storage.txt b/recipes/food-storage.txt new file mode 100644 index 0000000..9926817 --- /dev/null +++ b/recipes/food-storage.txt @@ -0,0 +1,19 @@ +#### Storage Specifics for Different Vegetables + +Fresh garlic. Do NOT put in plastic. Will last a month or more. + +Onions. Store in a dark, dry area to keep them from sprouting. Do not store onions and potatoes together as the potatoes will sprout. + +*Cabbage*. Keep cool. Cabbage will last several weeks as long as you protect it from bruising too much. + +*Avocados*. They are fairly susceptible to bruising. The best I found to store them was to put them in tube socks, then in a gear hammock on top of sturdy produce such as potatoes or onions. If you buy them in varying stages of ripeness you can enjoy them over a week or more. + +*Carrots and celery*. Wrap in aluminum foil, but don't totally seal the packet, leave little openings at the end for moisture to escape (otherwise, they'll just rot). They may dry out some, so rejuvenate in water. They'll easily last one week, often 2 weeks or more. + +*Cucumbers*. Pad these well so they don't bruise, and they will last at least a week; often two weeks. + +*Summer squash and zucchini*. Small ones last much better than larger ones; they will last 10 days or sometimes longer. If they are starting to wilt a bit, use them in a cooked dish instead of eating raw you won't notice that they're not crisp. + +*Broccoli and cauliflower*. These can both last a week, providing they've never been refrigerated. For some reason, they seem to be really quick to spoil if they've ever been refrigerated and are then taken out of it. Broccoli may get a little yellow and cauliflower may get some black spots -- just cut both out. And as with summer squash, if either is starting to wilt, use it in a cooked dish and it won't be noticeable. + +*Lettuce*. My experience with lettuce is that it is so susceptible to bruising, which then quickly causes rot, that it’s best to eat it within a day or two of buying it. diff --git a/recipes/glazed grilled salmon.txt b/recipes/glazed grilled salmon.txt new file mode 100755 index 0000000..387f739 --- /dev/null +++ b/recipes/glazed grilled salmon.txt @@ -0,0 +1,29 @@ +GLAZED GRILLED SALMON + + + +For a nice accompaniment to the fish, try steamed baby red potatoes and a crunchy cucumber and snow pea salad. Think ahead for dessert: Grill some thick pineapple slices before you cook the salmon; after the meal, top the pineapple with tropical fruit sorbet (such as mango) and a generous splash of rum. + +3 tablespoons (packed) dark brown sugar +4 teaspoons prepared Chinese-style hot mustard or Dijon mustard +1 tablespoon soy sauce +1 teaspoon rice vinegar +2 7-to 8-ounce salmon steaks (about 3/4-inch thick) + +Prepare barbecue (medium-high heat). Combine brown sugar, mustard and soy sauce in medium bowl; whisk to blend. Transfer 1 tablespoon glaze to small bowl; mix in rice vinegar and set aside. Brush 1 side of salmon steaks generously with half of glaze in medium bowl. Place salmon steaks, glazed side down, onto barbecue. Grill until glaze is slightly charred, about 4 minutes. Brush top side of salmon steaks with remaining glaze in medium bowl. Turn salmon over and grill until second side is slightly charred and salmon is just opaque in center, about 5 minutes longer. Transfer salmon to plates. Drizzle reserved glaze in small bowl over salmon and serve. + +2 Servings; can be doubled. + + + +1 cup finely chopped peeled cored fresh pineapple +1/2 cup finely chopped red onion +1/2 cup apricot-pineapple preserves +1/4 cup chopped fresh cilantro +2 tablespoons fresh lime juice +1 1/2 tablespoons minced seeded jalapeo chili + +Toss all ingredients in small bowl to blend. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.) + +Makes about 1 3/4 cups. + diff --git a/recipes/gluten free pancakes redmill.txt b/recipes/gluten free pancakes redmill.txt new file mode 100644 index 0000000..eaae9b6 --- /dev/null +++ b/recipes/gluten free pancakes redmill.txt @@ -0,0 +1,25 @@ + +Ingredients + + 2 cups Gluten Free All Purpose Baking Flour + 1.5 tsp Baking Powder + 3/4 tsp Baking Soda + 3/4 tsp Sea Salt + 2 Eggs beaten + 1 tsp baking soda mixed with 1 Tbsp apple cider vinegar mixed + 1 cup Milk or dairy alternative + 3 Tbsp Extra Virgin Olive Oil + +Instructions + + Begin preheating a griddle to medium or medium-high heat (350 - 375°F). + Combine the flour, baking powder, baking soda and salt in a medium bowl. + In a separate bowl, whisk together the eggs, milk and oil. + With a wire whisk, stir wet ingredients into dry ingredients until smooth. + Ladle approximately ⅓ cup pancake batter onto hot griddle. Flip when bubbly and edges are slightly dry, about 3 - 4 minutes per side. Serve hot. + +Recipe Notes + +Please note: This recipe requires the use of our Gluten Free All Purpose Baking Flour. Using our Gluten Free 1-to-1 Baking Flour may result in a poor end product. + + diff --git a/recipes/gluten free sourdough bread recipe.txt b/recipes/gluten free sourdough bread recipe.txt new file mode 100755 index 0000000..a5c7ddc --- /dev/null +++ b/recipes/gluten free sourdough bread recipe.txt @@ -0,0 +1,111 @@ +--- +title: Gluten Free Sourdough Bread Recipe +date: 2013-12-13T16:38:18Z +source: http://glutenfreesourdough.blogspot.com/2009/03/gluten-free-dairy-free-sourdough-bread.html +tags: recipes + +--- + +Sourdough Bread #1 + +This was my first successful gluten free bread. It has wonderful taste and texture, freezes well and has a long shelf life. It is a rather dense bread and although I happily ate if for 2 years I now prefer Sourdough Bread #2 and Sourdough Bread #3, from my book because they have a lighter, spongier texture. I have gotten mixed feedback from people about this recipe. Some have easy success with it and others find it less than dependable. The last time I made it, it was perfect! + +Yield: 1 loaf Prep time: 20 minutes Rise Time: 7-24 hours +Baking Time: 350 for 60-75 minutes + +Ingredients +1 cup Boosted Brown rice starter +1 ½ cups room temperature filtered water +1 teaspoon salt +½ cup brown rice flour +½ cup sorghum flour +½ cup chick pea flour +½ cup potato flour (not potato starch) +½ cup tapioca flour + +Directions +Measure flours into a bowl and whisk together +Measure starter into mixer bowl +Add water and salt and stir to dissolve salt +Add dry flour mix to starter mixture and using an electric mixer, mix on low speed for 15-20 seconds until spongy. You can also mix by hand and do some simple finger kneading at the end to make it all come together +Do not overmix! +With a spatula gently push dough into oiled loaf pan +Use a hard spatula or potato masher to gently press into pan being careful to preserve sponginess of dough +Smooth top with hard spatula +Let rise 12-24 hours in cool oven or other warm place without drafts +The longer the rise, the better the texture +Bake at 325-350 for 60-75 minutes +Test for doneness using a skewer. The skewer should go into the bread evenly and come out mostly clean +Cool the bread in the pan on a rack +Remove from pan after at least 30 minutes +When completely cool, store either on the counter wrapped in a cloth and set in an uncovered plastic container or in the refrigerator in a cloth and covered +Freezes very well. Great toasted after freezing + +Boosted Brown Rice Starter +Gluten free, Casein free + +Prep time: 5 minutes +Fermentation time: 3-4 days + +Start with one cup of brown rice flour and put it in a ceramic or glass bowl +Pour in slightly less than one cup of water and whisk smooth +Add 1-2 tablespoons of water kefir (water kefir recipe below)and whisk again +Cover with a cloth or paper towel and secure with a rubber band +Leave it on the counter away from drafts or extreme temperatures + +Feed the starter, with 1/3-1/2 cup of flour and little less water, roughly every 8 hours, 3 times a day, for a total of four days, whisking smooth and covering. If you know you won't be able to feed it after 8 hours, put it in the refrigerator after feeding. You won't have to feed it for another 12 hours if it's in the fridge. + +After two days put the starter in a clean bowl and continue feeding. (change the bowl so that the dried out starter that clings to the sides of the bowl stays out of the living starter) + +After about 48 hours the starter should show signs of viability. +If you don't see any bubbles or hilling you can add another tablespoon of water kefir + +By the third day you should see small bubbles especially during stirring + +By the fourth day you may see bubbles of different sizes and there may be a hissing, bubbling sound when they come up from the bottom of the bowl + +It should take about 4 days for a brand new starter to be ready for cooking. It may take less time in warm weather and more time in cold weather. With a little practice you will get to know when your starter is ready. + +You can store a small amount of starter, ¼ - ½ cup, in the refrigerator for next time. Feed it every 2 weeks by taking it out of the refrigerator, letting it come to room temperature, feed it with a small amount of flour and water, whisk and refrigerate again. + +If you plan to make sourdough products a few times a week you may want to use an ongoing starter kept at room temperature on the counter. When you're ready to cook/bake, remove a small amount ¼ - ½ cup of starter and put it in a clean bowl. Feed 2-3 times a day with roughly equal amounts of flour and water and whisk smooth. Cover and set it aside to continue fermenting. This will be your starter for your next batch. Proceed with your recipe with the remaining starter. + +Starter recipe from The Art of Gluten Free Sourdough Baking recipe book, available at [www.glutenfreesourdough.com][1] + +Water Kefir for Boosted Brown Rice Starter +(water kefir is the booster for Brown Rice Starter) + +Prep time: 10 minutes +Fermentation time: 2-4 days + +Ingredients +2-3 tablespoons Water Kefir grains +2 tablespoons sugar (I find organic dark sugar works the best, but any sugar works) +20 raisins (or a comparable amount of figs or prunes) +1 quart of filtered or spring water +1 slice of lemon + +Nearly fill a wide mouth quart jar with water. +Add 2 tablespoons sugar, stirring to dissolve, 20 raisins and a slice of lemon or lime. +Add the water kefir grains to the jar or if this is your first batch add the contents of your bottle of water kefir grains into the quart jar. +Cover with a paper towel or cloth and secure with a rubber band. +When raisins float to the top, after around 24 hours, use a nonmetal tool and scoop the raisins and the lemon slice out and discard. +Ferment the water kefir for 6-12 more hours on the counter with the paper towel. +Then store, covered, in fridge and use as needed. +When you have used the liquid down to about an inch in the jar start a new batch in a new jar and pour the water kefir grains plus the liquid their in right into the new jar, cover and ferment. +Lasts about 1 month + +To replenish: +Use up the water kefir to about an inch of water kefir and water kefir grains left in the jar. +When you are ready to make a new batch just a fill a clean jar with 1 quart of water, add sugar and dissolve, add the last inch of water kefir and water kefir grains, trying to get all the grains into the new batch. Add fruit, cover and let ferment. + +Other uses for Water Kefir: +tonic, a small amount through the day +supplies lactobacillus and serves as an inoculant for lacto-fermented vegetables, fruits, chutneys 2 Tablespoons per quart -2 cups for 2 gallon crock +soaking grains before cooking (2 Tablespoons) predigests and increases availability of enzymes and B vitamins +soaking beans before cooking (2 Tablespoons) predigests and increases availability of enzymes and B vitamins + +Resources: Order Water Kefir Grains from [Cultures for Health][2] + +[1]: http://www.glutenfreesourdough.com/ +[2]: http://www.culturesforhealth.com/water-kefir-grains.html?a_aid=4d2b5e7ab2298 diff --git a/recipes/gluten free waffles.txt b/recipes/gluten free waffles.txt new file mode 100644 index 0000000..5bf6db4 --- /dev/null +++ b/recipes/gluten free waffles.txt @@ -0,0 +1,33 @@ +Gluten Free Waffles + +Recipe for 3 + +2 2/3 cups gluten free flour (Bob's Red Mill 1 to 1) +2 1/4 tsp baking powder +1.5 tsp baking soda +1 tsp salt +3 eggs +1 tsp baking soda plus 1 T vinegar +2 cup coconut milk +2 tbsp avocado oil (or coconut) + +Recipe for 5 + +3 1/2 cups gluten free flour (Bob's Red Mill 1 to 1) +3 tsp baking powder +2 tsp baking soda +1.5 tsp salt +5 eggs +1 tsp baking soda plus 1 T vinegar +2.5 cup coconut milk (any milk) or more if too thick +3 tbsp avocado oil (or coconut) + + +Recipes for 6 + +5 1/4 cups flour +4.5 tsp baking powder +3 tsp baking soda +9 eggs +3.75 cup milk +4.5 tbsp avocado oil diff --git a/recipes/gluten-free-bread.txt b/recipes/gluten-free-bread.txt new file mode 100644 index 0000000..e69de29 --- /dev/null +++ b/recipes/gluten-free-bread.txt diff --git a/recipes/gluten-free-french-bread.txt b/recipes/gluten-free-french-bread.txt new file mode 100644 index 0000000..0d123d7 --- /dev/null +++ b/recipes/gluten-free-french-bread.txt @@ -0,0 +1,26 @@ +Ingredients Nutrition +2 cups rice flour (white) +1 cup tapioca flour +3 teaspoons xanthan gum +1 1⁄2 teaspoons salt +2 teaspoons egg substitute (optional) +2 tablespoons sugar +1 1⁄2 cups lukewarm water +2 tablespoons fast rise yeast +2 tablespoons butter or 2 tablespoons margarine, melted +3 egg whites, beaten slightly +1 teaspoon vinegar +melted butter, for brushing (optional) + + +Directions + +In the bowl of a heavy-duty mixer, place flours, xanthan gum, salt, and egg replacer (if used).Blend with mixer on low. +In a small bowl dissolve the sugar in the water, and add yeast. +Wait until the mixture foams slightly, then blend into the dry ingredients. +Add the butter, egg whites, and vinegar.Beat on high for 3 minutes. +To form loaves, spoon dough onto greased and cornmeal-dusted cookie sheets in two long French-loaf shapes or spoon into special French-bread pans. +Slash diagonally every few inches.If desired, brush with melted butter. +Cover the dough and let rise in a warm place until doubled in bulk, 20 to 25 minutes. +Preheat oven to 400 degrees. Bake for 40 to 45 minutes. +Remove from pan to cool. diff --git a/recipes/gravy spaghetti sauce.txt b/recipes/gravy spaghetti sauce.txt new file mode 100755 index 0000000..2dd7740 --- /dev/null +++ b/recipes/gravy spaghetti sauce.txt @@ -0,0 +1,22 @@ + INGREDIENTS + + * 2 pounds lean ground beef + * 1 pound ground pork + * 2 tablespoons olive oil + * 2 onions, chopped + * 1 clove garlic, crushed + * 3 cups red wine + * 2 pounds fresh mushrooms, sliced + * 1/4 teaspoon dried rosemary + * 4 tablespoons chopped fresh oregano + * 1/4 teaspoon chopped fresh thyme + * 3 (29 ounce) cans tomato sauce + * 1 (6 ounce) can tomato paste + * 2 tablespoons grated Parmesan cheese + +DIRECTIONS +1. In a large skillet, brown beef and pork over medium heat until no longer pink; set aside. +2. In a large skillet, warm olive oil over medium heat and saute onions and garlic until tender; add about 1/2 cup of wine; mix well. +3. Add mushrooms, rosemary, oregano and thyme to skillet and add another 1/2 cup wine; saute until tender. +4. Add browned meat, tomato sauce and tomato paste to mixture; simmer for 1 hour and add the remaining 2 cups of wine. +5. Simmer sauce on low for 2 to 3 hours, stirring occasionally; serve. diff --git a/recipes/grits.txt b/recipes/grits.txt new file mode 100644 index 0000000..cd99e5f --- /dev/null +++ b/recipes/grits.txt @@ -0,0 +1,4 @@ +bring to boil then turn down to simmer +cook 13 minutes +rest for 5 + diff --git a/recipes/ground lamb and peas in yogurt recipe.txt b/recipes/ground lamb and peas in yogurt recipe.txt new file mode 100755 index 0000000..dcf3654 --- /dev/null +++ b/recipes/ground lamb and peas in yogurt recipe.txt @@ -0,0 +1,52 @@ +--- +title: Ground Lamb and Peas in Yogurt Recipe +date: 2011-11-09T23:40:12Z +source: http://www.saveur.com/article/Recipes/Ground-Lamb-and-Peas-in-Yogurt +tags: recipes, cooking + +--- + +![][1]![][2] [Enlarge][3] Credit: André Baranowski + +(Keema Matar) + + +SERVES 4 – 6 + + +Like many Northern Indian recipes, keema matar calls for a technique known as tarka: that is, frying whole spices and aromatics—such as coriander, cumin, and dried chiles—in clarified butter, or ghee, to enhance their flavor. + + +**6 cloves garlic +1 3 1⁄2" piece fresh ginger, peeled + (2" sliced, 1 1⁄2" julienned) +2 tsp. plus 1 tbsp. garam masala +2 tsp. turmeric +1⁄3 cup ghee (like Sagar Pure Ghee) +1 tsp. coriander seeds +1⁄2 tsp. cumin seeds +3 whole dried chiles de árbol +1 bay leaf +1 medium red onion, chopped +Kosher salt and freshly ground black pepper, + to taste +2 tbsp. tomato paste +1 1⁄2 lbs. ground lamb or beef +3 medium plum tomatoes, cored and + quartered lengthwise +1 cup whole-milk yogurt +1 1⁄2 cups frozen peas, thawed +1⁄2 cup roughly chopped cilantro +** + +1\. Put garlic, sliced ginger, 2 tsp. garam masala, turmeric, and 1⁄2 cup water into a blender and purée to a wet paste. Set spice paste aside. + + +2\. Heat the ghee in a large cast-iron skillet over medium-high heat. Add the coriander, cumin, chiles, and bay leaf; stir until fragrant and beginning to brown, about 1 minute. Stir in the onion, season with salt and pepper, and cook until lightly golden, 6–7 minutes. Add the reserved spice paste and tomato paste and cook, stirring constantly, until the mixture is caramelized, 3–4 minutes. Add lamb (or beef, if using) and cook, stirring and breaking it up into small pieces, until browned and cooked through, about 5 minutes. Add the plum tomatoes and cook, stirring occasionally, until softened, about 3 minutes more. + + +3\. Remove the skillet from the heat and stir in the julienned ginger, remaining garam masala, yogurt, peas, and cilantro. Season with salt and pepper and serve immediately with rice or flatbread, if you like. + +[1]: http://www.saveur.com/sites/saveur.com/themes/saveur/images/placeholder.gif "" +[2]: http://www.saveur.com/sites/saveur.com/files/images/2008-02/626-109_lamb_and_peas_in_yogurt_300.jpg "" +[3]: http://www.saveur.com/sites/saveur.com/files/images/2008-02/626-109_lamb_and_peas_in_yogurt_300.jpg diff --git a/recipes/guinness beef stew.txt b/recipes/guinness beef stew.txt new file mode 100644 index 0000000..ab9126f --- /dev/null +++ b/recipes/guinness beef stew.txt @@ -0,0 +1,73 @@ +--- +title: the parsley thief: Guinness Beef Stew +date: 2015-01-29T12:38:55Z +source: http://www.theparsleythief.com/2009/11/guinness-beef-stew.html +tags: recipes + +--- + +![][1] +It's the time of the year when I dust off the old crockpot {nowadays, called a slow cooker} & get to cooking up some stews, chili, or pot roasts. On Saturday, it just felt like a good beef stew day. No plans. Just a family day, with a few hours of hockey thrown in there. I dug around in my bulging recipe file {a manila folder stuffed with torn out magazine pages} & came up with this recipe from Cooks Country magazine. +This recipe makes for a great weeknight meal, even if you're gone all day at work, because the prep can be done the night before & it takes all day to cook {on it's own}. I love the addition of Guinness & bittersweet chocolate. It makes an amazingly rich, dark sauce. I know it will be a hit with whoever you make it for. +![][2] +Begin by browning 3-4 pounds of beef chuck stew meat, that has been cut into bite-sized chunks. To do this, dry the beef with paper towels & season generously with some kosher salt & pepper. Heat 2 tablespoons of canola oil in a large, heavy skillet, over medium-high heat. Cook the beef, in batches, until browned on all sides {about 8 minutes}. When done, transfer to the bowl of a slow cooker. +![][3]![][4] +In the same skillet, add in an additional tablespoon of oil & 2 chopped onions. Cook until the onions soften & begin to brown {about 5 minutes}. +![][5] +Add in an ounce of bittersweet chocolate {chopped}, 1 tablespoon of light brown sugar, 1 teaspoon of dried thyme & 2 bay leaves {I used fresh, because I have a bay plant growing in my kitchen. Dried are fine too.}. +![][6]![][7] +Along with, 1 1/2 cups of Guinness Draught & 4 cups of low-sodium chicken stock. Bring to a boil & scrape up any brown bits from the bottom of the pan. Pour this mixture into the slow cooker. +![][8] +Add in 5 carrots {peeled & cut into 1" pieces}, +![][9]![][10] +1 pound of parsnips {peeled & cut into 1" pieces} & 1 pound of baby red potatoes {scrubbed clean & halved}. +![][11] +Give the mixture a stir, cover & cook on low for 9-10 hours {or on high for 6-7 hours}. +![][12]![][13] +Once the stew is done cooking, turn the slow cooker up to high {if it's not already} & measure a 1/4 cup of flour into a small bowl. Whisk in a 1/4 cup of Guinness & beat until smooth. Pour this into the stew & stir. Cook for an additional 15 minutes, or until the sauce thickens. +![][14] +Finally, stir in 2 tablespoons of chopped flat leaf parsley, season with some salt & pepper {to taste}, +![][15] +and serve. +Adapted from [Cooks Country][16] magazine, February 2007 +Serves 6-8 + +3-4 pounds boneless beef chuck stew meat +3 tablespoons canola oil, divided +2 small onions, chopped +4 cups low-sodium, or homemade chicken stock +1 3/4 cups Guinness Draught, divided +1 tablespoon light brown sugar +1 teaspoon dried thyme +1 ounce bittersweet chocolate, chopped +2 bay leaves +5 carrots, peeled & cut into 1" chunks +1 pound parsnips, peeled & cut into 1" chunks +1 1/2 pounds baby red potatoes, scrubbed & halved +1/4 cup flour +2 tablespoons chopped fresh flat leaf parsley + +Pat the beef dry with paper towels. Season with a generous sprinkle of kosher salt & freshly ground pepper. Heat 2 tablespoons of canola oil in a large, heavy skillet over medium-high heat. Cook the beef in batches, until browned on all sides {about 8 minutes total}. Transfer to a slow cooker. Continue until all the beef is browned & add more oil to the skillet, if necessary. +Add the remaining tablespoon of oil to the same skillet & add in the onions. Cook until softened & beginning to brown, about 5 minutes. Add in the chicken broth, 1 1/2 cups Guinness, light brown sugar, thyme, chocolate & bay leaves. Bring to a boil & using a wooden spoon, scrape up any brown bits from the bottom of the skillet. Transfer to the slow cooker. +Add the carrots, parsnips & potatoes to the slow cooker. Cook on low heat for 9-10 hours {or on high for 6-7 hours}. +At the end of the cooking time, turn the slow cooker up to high. Whisk the flour & remaining 1/4 cup of Guinness until smooth. Then stir the mixture into the stew. Cover & cook an additional 15 minutes, or until the sauce thickens. Stir in the parsley, discard the bay leaves & season with salt & pepper. +You can brown the beef & prepare the onion mixture the night before & add to the slow cooker in the morning, if desired. +Click [here][17] for the printable recipe. + +[1]: http://3.bp.blogspot.com/_m7pFCBYhoEk/TSPjq4PGtuI/AAAAAAAAd9g/V8j-ToiPI_Q/s800/beef9%253A710.jpg +[2]: http://1.bp.blogspot.com/_m7pFCBYhoEk/TSPjd8xs2XI/AAAAAAAAd9Y/hXZSGjyQkf0/s800/beef1%253A710.jpg +[3]: http://4.bp.blogspot.com/_m7pFCBYhoEk/TSPjVrxINoI/AAAAAAAAd9I/ODBaX_D_CEs/s400/beef4%253A341.jpg +[4]: http://4.bp.blogspot.com/_m7pFCBYhoEk/TSPjVqqkdPI/AAAAAAAAd9Q/uhF_dYq4wzM/s400/beef11%253A341.jpg +[5]: http://3.bp.blogspot.com/_m7pFCBYhoEk/TSPjF4sGFFI/AAAAAAAAd9A/dACZp3fG86o/s800/beef12%253A710.jpg +[6]: http://4.bp.blogspot.com/_m7pFCBYhoEk/TSPi6nWcTgI/AAAAAAAAd8w/W7JXGFQ6E78/s400/beef10%253A341.jpg +[7]: http://3.bp.blogspot.com/_m7pFCBYhoEk/TSPi6-fmcRI/AAAAAAAAd84/NSK7XP8oShg/s400/beef16%253A341.jpg +[8]: http://1.bp.blogspot.com/_m7pFCBYhoEk/TSPivUfCbyI/AAAAAAAAd8o/KxxopfnTWIM/s800/carrots%253A710.jpg +[9]: http://4.bp.blogspot.com/_m7pFCBYhoEk/TSPietgUcVI/AAAAAAAAd8Y/rNYfR_zYlfI/s400/beef8%253A341.jpg +[10]: http://3.bp.blogspot.com/_m7pFCBYhoEk/TSPiexreKWI/AAAAAAAAd8g/qik2ElJhReQ/s400/beef15%253A341.jpg +[11]: http://2.bp.blogspot.com/_m7pFCBYhoEk/TSPiC8ZZ1bI/AAAAAAAAd8Q/dq7GjN6cHk0/s800/beef18%253A710.jpg +[12]: http://1.bp.blogspot.com/_m7pFCBYhoEk/TSPh35cUyjI/AAAAAAAAd8A/937P3FtEAFg/s400/beef%253A341.jpg +[13]: http://4.bp.blogspot.com/_m7pFCBYhoEk/TSPh30dD5DI/AAAAAAAAd8I/NhQqCrIBlwU/s400/beef2%253A341.jpg +[14]: http://4.bp.blogspot.com/_m7pFCBYhoEk/TSPhhxYXX7I/AAAAAAAAd74/CIKG3uY7QeM/s800/beef3%253A710.jpg +[15]: http://1.bp.blogspot.com/_m7pFCBYhoEk/TSPhWsWBTsI/AAAAAAAAd7w/Deoo5mEPcec/s800/beef6%253A710.jpg +[16]: http://www.cookscountry.com/ +[17]: http://sites.google.com/site/theparsleythiefcooks/guinness-beef-stew diff --git a/recipes/hoisin-sauce.txt b/recipes/hoisin-sauce.txt new file mode 100644 index 0000000..b565432 --- /dev/null +++ b/recipes/hoisin-sauce.txt @@ -0,0 +1,14 @@ + +rec: + +2 tablespoons fermented black beans mashed up +1/3 cup dark brown sugar +2 T honey +2 tablespoons water +2 tablespoons soy sauce +1 tablespoon rice vinegar +½ teaspoon sesame oil +½ teaspoon Chinese five spice powder +1 tsp peanut butter if it needs thickening +If you prefer a little heat, add some red chilies or sriracha to taste + diff --git a/recipes/homemade merguez sausage.txt b/recipes/homemade merguez sausage.txt new file mode 100644 index 0000000..fbd1b98 --- /dev/null +++ b/recipes/homemade merguez sausage.txt @@ -0,0 +1,11 @@ +--- +title: Homemade Merguez Sausage | Serious Eats +date: 2015-09-01T20:49:38Z +source: http://www.seriouseats.com/recipes/2013/08/homemade-merguez-sausage-recipe.html +tags: recipes + +--- + +1. + +Place cumin, coriander, and fennel seeds in a cast iron skillet over medium heat and toast until fragrant, about 2 minutes. Transfer to a spice grinder and grind into a fine powder. Transfer spice mixture to a small bowl and mix in paprika, salt, and cayenne.
\ No newline at end of file diff --git a/recipes/how to make a turmeric bug.txt b/recipes/how to make a turmeric bug.txt new file mode 100755 index 0000000..dc2f3bf --- /dev/null +++ b/recipes/how to make a turmeric bug.txt @@ -0,0 +1,47 @@ +--- +title: How to Make a Turmeric Skin Toner - by Andrea Fabry +date: 2014-05-19T14:32:22Z +source: http://justso.co/how-to-make-a-turmeric-bug-by-andrea-fabry/ +tags: recipes + +--- + +Fermented turmeric makes a wonderful tonic for the skin. I use a "turmeric bug" to make my toner. I combine my turmeric bug with floral water and apply with a cotton pad. My skin feels refreshed and nourished! It's easy to make a turmeric bug. (To see how I use it in food recipes see my post [Fermented Turmeric][1].) + + 1 tablespoon coarsely grated turmeric root and/or ginger root (powdered ginger or turmeric may be used, but the fermentation process is a bit slower and may require added "food" - see below) + 1 tablespoon sugar - refined or unrefined + 3/4 cup filtered water + +Instructions + + Place the freshly grated turmeric and/or ginger in bottom of wide mouth quart jar. + Add sugar. (If using powdered turmeric, consider adding a bit of apple peel to encourage the fermentation process.) + Add water and stir. + Cover with cloth and rubber band. + Place on shelf out of direct sunlight. + After 24 hours add 1 tablespoon grated turmeric, 1 tablespoon powdered turmeric, and/or 1 tablespoon grated ginger. + Add 1 tablespoon sugar. Stir well. + Replace cloth cover and leave on shelf. + Every 24 hours add 1 tablespoon turmeric or ginger, and 1 tablespoon sugar until you see bubbles on the surface of the water. This generally takes several days. + You may add additional water if desired. I have done it both ways with success in each case. + Strain and use in recipes or store in refrigerator. You may keep this ongoing and not refrigerate it. (This is a perpetual bug where some of the liquid is used for a recipe and the remainder is fed with root/powder, sugar and water.) + +Tumeric Lime Soda + +Directions: + +Fill 1/2 gallon mason jar with water allowing 1-2 inches of head room + +Add 1/2 cup turmeric bug, 1/2 cup lime juice, and 3/4 cup sugar. Stir. + +Place on shelf away from direct sunlight. + +Cover with cloth and rubber band. This fermented beverage involves yeast as well as bacteria which means that oxygen is required. (For more on aerobic and anaerobic fermentation see Water Kefir: Oxygen or No Oxygen.) + +Allow to ferment for approximately 3 days. Some remaining sweetness is desired as the second fermentation will decrease the sugar further. + +Strain and pour into flip top bottles or air tight container. (A Fido jar or airlock is optimal.) This step increases the carbonation which makes the drink fizzy! + +Allow to ferment another day or two until desired taste is achieved. + +[1]: http://it-takes-time.com/2014/01/fermented-turmeric.html diff --git a/recipes/how to make caramelized onions.txt b/recipes/how to make caramelized onions.txt new file mode 100755 index 0000000..10c4df8 --- /dev/null +++ b/recipes/how to make caramelized onions.txt @@ -0,0 +1,114 @@ +--- +title: How To Make and Use Caramelized Onions (The Pro Method) +date: 2013-12-14T02:07:48Z +source: http://www.nwedible.com/2013/12/caramelized-onions.html +tags: recipes + +--- + +Let's be clear. There is a difference between meltingly soft, slow-caramelized onions and grilled onions. If you think a caramelized onion is basically a hunk of raw onion with some char on the edges like you might find in a nasty Panda Express mall stirfry, then you are in for a _very_ pleasant surprise. + +![IMG_6510][1] + +True, slow caramelized onions take time, but they aren't hard. The trick is to cook lightly salted, sliced onions in a tall pot on moderate heat so that they release their moisture before they begin to brown. Only after the onions throw off their moisture and make a kind of soup do you increase the heat and start the onions browning. + +Because this process takes awhile, I like to make a big batch of caramelized onions in the winter when it's cold and I'm happy to stay inside. I spend several hours futzing on various kitchen projects, stirring my multitude of pots like a crazy alchemist, and come away with little golden jars of onions. + +## How To Make Caramelized Onions – The Pro Method + +Start with a lot of onions – this batch used 8 pounds before peeling, or about 7 pounds after. You will wind up with about a cup of caramelized onions for each pound of prepared onion you start with. + +Peel, core and slice your onions in half. Slice them in a food processor fitted with a 4 mm slicer blade. + +Try to keep the onion positioned so that it is sliced go from root-to-stem, not from edge-to-edge. If all your slices look like half-circles, you're slicing the wrong way. You can also slice these onions by hand, if you have an extra seventeen hours to kill. + +Get a large, tall stockpot and coat the bottom with olive oil. As your food processor fills up, dump the sliced onions into the stockpot. Sprinkle each onion layer with salt as you add it, and maybe get in there and toss the onions a bit with the salt if you want. + +![Caramelized Onions][2] + +Your onions will probably fill your stockpot. Mine did. That's good – you want quite a few jars to show for your effort when this is all said and done. + +Turn the heat to medium-low and put a lid on your pot. Cook the onions covered until they collapse and throw off a lot of moisture. Every fifteen minutes or so stir the onions to ensure the bottom layer doesn't start to brown. + +When the onions look like a thick onion soup, remove the lid and start cooking the onions lid-off, stirring occasionally. Add in your tied bouquet of fresh thyme and push it down into the onion liquid. Tie that thing tight! Most of the leaves will fall off into the onions, which is good, and the string will let you fish out the twigs easily. + +![Caramelized Onions][3] + +After another hour or two the onions will have lost their soupy look and will be nicely, uniformly golden brown. They will hold a mound when you spoon some up. At this point, add in the wine, vinegar and sugar and stir. Increase the heat to medium or medium-high depending on your stove and stir frequently – you don't want any scorching! + +Keep cooking down the onions until they are a thick mass of caramel-colored jam, and look moist and glossy but not at all soupy. + +Taste the caramelized onions, adjust seasoning as needed and transfer to half-pint jars. Keep refrigerated for up to a week, or freeze for 3-6 months. + +![Caramelized Onions][4] + + +## Printable Recipe for Caramelized Onions + +The Best Caramelized Onions + +Serves: 7 half-pint jars + + + +Ingredients + +* 8 lbs yellow onions +* 3-4 tablespoons olive oil +* 1 tablespoon Kosher salt. +* 6-10 sprigs fresh thyme, tied in a tight bundle with kitchen string +* ½ cup red wine vinegar +* ½ cup dry red wine +* ½ cup sugar +* Salt and freshly ground black pepper, to taste. + +Instructions + +1. Peel, core and halve onions. +2. Slice onions in a food processor fitted with a 4 mm slicing disk. +3. Coat the bottom of a large, tall stockpot with a thin layer of olive oil. +4. Transfer the sliced onions to the stockpot. As you add the onions, sprinkle layers of onions with the Kosher salt to help draw out the moisture from the onions. +5. When all the onions are sliced, turn the heat under the stockpot to medium low and cook, covered, until the onions start to release their moisture. Periodically lift the lid and stir the onions to ensure the onions do not brown or stick. +6. After an hour or so, the onions should have deflated and reduced by about a third. +7. When the level of moisture in the pot is about equal with the top of the onions, remove the lid and add the tied bundle of thyme to the pot. Use your spoon to push it into the mass on onions. Leave the lid off and allow the onions to slowly reduce and caramelize. This can take several hours. Adjust heat as needed and stir periodically so the onions do not burn but continue to darken. The entire mass of onions should slowly and uniformly take on color, getting progressively darker as the onions reduce. +8. When the onions are reduced by half or more, are no longer soupy, have taken on a light golden color and mound up when lifted with a spoon, add in the red wine vinegar, red wine and sugar. +9. Increase the heat to medium and finish caramelizing the onions. Stir often - at this stage the onions can scorch quickly - and cook until the onions are a rich dark caramel color and look moist but not at all liquidy. +10. Remove from heat, fish out the bunch of thyme and discard, and adjust seasoning with salt and pepper. +11. Ladle the caramelized onions into clean half-pint jars. Lid and transfer to the refrigerator. +12. Onions will keep for a week or so in the fridge, and for 3-6 months frozen. + +3.2.2124 + + + + +## How To Use Caramelized Onions + +How _can't_ you use these caramelized onions is probably a better question. + +True caramelized onions are a gossamer balance of sweet and savory and they play well with others in the kitchen. They are a sophisticated base for soups or sauces or dips, a filling for savory tarts and quiche, a topping for pizza or egg scrambles, a side for charcuterie and cheese plates – these onions are infinitely useful in the kitchen. + +![Steak with Caramelized Onions][5] + +In the picture above, I used them as-is to top a steak. They are excellent with meat of all kinds. Saute some apple and add a jar of these onions and a splash of maple syrup and you have a quick and delicious sauce for pork loin. Top a fillet of halibut or salmon with a coating of caramelized onion and bake until just cooked through. Easy, moist baked fish. Combine a jar with a bit of stock and a splash heavy cream and now you have a creamy onion sauce for roast chicken. + +Thin down a jar with beef stock for nearly instant French Onion Soup – add a toasted crust of bread and Gruyere cheese for the best winter soup in town. + +Make a winter pizza with pear, caramelized onions and chopped walnuts. Smash a jar together with goat cheese and warm in the oven for a delicious spread to serve with baguette. Make a caramelized onion frittata or quiche. + +With a pie crust I had in the freezer, a jar of caramelized onions and a handful of blue cheese I made this easy savory onion galette that Homebrew Husband declared the most delicious thing he's ever eaten. (See also: [Drunken Pie Crust: The Secret to Great Pie][6].) + +![Caramelized Onion Galette][7]![IMG_6616][8] + +So really, the possibilities are endless. + +_Do you make caramelized onions?_ + +[1]: http://www.nwedible.com/wp-content/uploads/2013/12/IMG_6510.jpg +[2]: http://www.nwedible.com/wp-content/uploads/2013/12/Screen-Shot-2013-12-09-at-9.49.25-AM-1024x773.png +[3]: http://www.nwedible.com/wp-content/uploads/2013/12/Screen-Shot-2013-12-09-at-9.50.26-AM-1024x777.png +[4]: http://www.nwedible.com/wp-content/uploads/2013/12/Screen-Shot-2013-12-09-at-9.51.14-AM-1024x775.png +[5]: http://www.nwedible.com/wp-content/uploads/2013/12/IMG_6553.jpg +[6]: http://www.nwedible.com/2013/11/drunken-pie-crust.html "Drunken Pie Crust: The Secret To Great Pie" +[7]: http://www.nwedible.com/wp-content/uploads/2013/12/Screen-Shot-2013-12-09-at-10.17.52-AM-1024x772.png +[8]: http://www.nwedible.com/wp-content/uploads/2013/12/IMG_6616.jpg diff --git a/recipes/how to make thai sticky rice.txt b/recipes/how to make thai sticky rice.txt new file mode 100644 index 0000000..6e95879 --- /dev/null +++ b/recipes/how to make thai sticky rice.txt @@ -0,0 +1,269 @@ +--- +title: How to Make Thai Sticky Rice (so it's fluffy and moist!) +date: 2015-07-18T20:58:18Z +source: http://www.eatingthaifood.com/2015/02/how-to-make-thai-sticky-rice/ +tags: recipes + +--- + +[__ 14][1] [__ 736][2] [__ 105][3] [__7483][4] ![Sticky rice recipe][5]How to make awesome Thai sticky rice! + +_Let me first tell you a true story…_ + +Before I ever came to Thailand, when I was in university, I sometimes went to a Thai restaurant in the US, and I would order green curry along with Thai sticky rice. + +I can't remember exactly how I would eat it, but I think I would just take some of the green curry, put it onto my sticky rice, and eat it off my plate using a fork. + +Fast forward 10 years, after living in Thailand for years now, and learning so much about the food, I sometimes look back on that story, and I have to chuckle at myself. + +_Why?_ + +Because in Thailand, eating green curry with sticky rice, just doesn't go together at all. + +Nobody would even really think of eating that combination. + +Green curry is eaten with regular steamed rice. The reason is, green curry originates from the central region of Thailand, where regular rice is the staple. + +Sticky rice originates from the northern and northeastern regions of Thailand, and green curry is not part of the local food culture. + +**NOTE**: I'm by all means not saying it's bad to eat green curry and sticky rice, and if you like to do it, go for it – I'm all for it! But I'm just using this as an example so we can all learn about the culture of eating sticky rice in Thailand. + +![how to make sticky rice in Thailand][6]This is often how you'll get sticky rice at a restaurant in Thailand + +### Now let's move into sticky rice… + +Sticky rice is likely something you think about when you think about Thai food. + +And there's a good reason for that, sticky rice is one of the major staples of Thai cuisine… that is, in certain regions of Thailand (we'll go over that in detail in this post). + +Sticky rice in Thailand is eaten as a staple starch – the main filler of a meal, it's also eaten as a snack along with something salty like grilled meat, and it's also an important ingredient in many Thai desserts. + +In this post, I'm not only going to explain to you how to make Thai sticky rice, but I'm also going to offer a bit of information about the culture of eating sticky rice and how it's eaten in Thailand. + +![khao neow][7]What is sticky rice? + +In Thai, sticky rice is called _khao neow_ (ข้าวเหนียว), which literally means _rice sticky_. + +Sticky rice is a type of rice that is extremely sticky – in fact when you pick it up with your fingers, it will stick to your fingers. + +The grains are glutinous, like tiny little gummy worms (it's not sweet of course, but that's closest texture I can think of). + +_But why is it so sticky? _ + +This article by [The Kitchn][8] explains that all rice is made up of two different parts of starch components: amylose and amylopectin. Now, I don't really begin to know what each really is, but sticky rice contains almost zero amylose and all [amylopectin][9], and that's the reason it's sticky. + +When you look at raw sticky rice, it looks almost the same as normal long grain rice, but you'll notice the color is whiter and milky – it's not transparent at all. + +In Thailand, sticky rice is considered a serious energy food. And many people often think that if you're feeling sleepy or need a nap, you may have eaten too much sticky rice (this is a joke, but I have heard many Thais use it)! + +But there is a point to it – Thai sticky rice is higher in calories and [takes longer to digest][10] than regular rice. That's one of the reasons why eating sticky rice is so common for farmers and laborers in Thailand – to have lasting energy. + +That energy can either be used to burn as you work, or if you don't have any work, it just makes you sleepy. + +I'm here to tell you, if you eat a bunch of sticky rice, you may feel the need to take a nap! + +![sticky rice in Thailand][11]The sticky rice region of Thailand ![northeastern Thailand][12]Steaming sticky rice in Isaan + +While Thailand is famous for eating sticky rice, where exactly is it the main staple in people's diets? + +The answer is mostly in both the _northeastern_ (the region referred to as Isan or Isaan) and the _northern_ regions of Thailand. + +Also, I just wanted to mention that these regions of Thailand are very similar to many parts of the country of Laos (where the majority of the country consumes sticky rice), and share many cultural and culinary parallels. + +Throughout Isaan and the northern parts of Thailand, sticky rice is grown and consumed daily. For many, a meal is not complete without eating sticky rice. + +When you are traveling or visiting Isaan or the north of Thailand, you'll have the opportunity to eat sticky rice for breakfast, lunch, dinner, and for snacks as well. + +In Bangkok, sticky rice is available nearly everywhere you look, especially since the city is made up of a massive population of residents originating from northern and northeastern parts of Thailand. You'll find sticky rice at all Isaan restaurant throughout Bangkok, as well as at food stalls that serve grilled meat or moo ping (skewers of grilled pork). + +In the south of Thailand, and traditionally in much of the central parts of Thailand, regular white steamed rice, is the standard staple, not sticky rice. However, you'll still find Isaan restaurants throughout all of Thailand, and you'll find sticky rice at all Isaan restaurants. Additionally, in the south of Thailand, as well as in other regions, sticky rice is commonly used in sweet desserts, but not as the staple. + +![กระติ๊บข้าวเหนียว][13]A meal in a village in Isaan near Khon Kaen + +[According to the Smithsonian][14], sticky rice has been grown in Southeast Asia for over 4,000 years. + +4,000 years of being in-grained into Isaan and northern Thailand, and you can imagine how sticky rice is not only a part of meals, but it's a major part of culture. + +Sticky rice is what many people grow and eat and socialize around. + +In Thailand, families often live together – grandparents, parents, kids, babies – and this holds especially true in the more traditional countryside of Thailand, as opposed to the more modern cities. Meals are eaten family style. + +Sticky rice is usually steamed in the early morning, then stuffed into a specific sticky rice basket called a kradib khao neow (กระติ๊บข้าวเหนียว), and the same batch is eaten throughout the day. + +The basket is made from thin slivers of bamboo, all weaved together in a tight cylinder basket with a lid. It's typically a communal family basket, and so enough sticky rice is made for everyone in the family. + +A kradib khao neow (กระติ๊บข้าวเหนียว) keeps the rice from getting hard and crusty on the edges, and though it eventually does cool off, it remains soft and fluffy throughout the day. + +When meal times roll around, or even snacks, the big basket of communal sticky rice is placed in the center, and all eaters grab a handful and consume it with the side dishes. + +![Northern Thai food][15]A northern Thai meal I bought at the market – sticky rice in banana leaf + +Sticky is eaten with fingers. To eat, you normally take a sticky ball of grains about the size of an olive, and form it into a small ball shape with your fingers. + +You can then either eat it straight, or proceed to dip it into the sauce of one of the side dishes. + +Depending on what dish you dip your sticky rice into, it will probably be something with a little spice and lime juice from the dish, to give each bite of your sticky rice flavor. + +Although you'll find the big sized kradib khao neow (กระติ๊บข้าวเหนียว) in the countryside in Thailand, in cities and at restaurants you'll often be served individual portions of sticky rice in small sticky rice baskets, but the same eating method applies. + +Also, on the streets or at local markets, vendors normally dish out sticky rice in plastic bags or in banana leaf wrappers. + +![วิธีทำ ข้าวเหนียว][16]Grilled chicken and sticky rice – yes please! + +Going back to the story I shared with you at the beginning, while sticky rice is available all over Thailand, it's not necessarily eaten with all Thai food. + +The food eaten with Thai sticky rice correlates and is characterized by region and geographical location of Thailand. + +![green papapya salad and sticky rice][17]Som tam (ส้มตำ) – green papaya salad is always eaten with sticky rice + + + +**Foods eaten with sticky rice:** + +* Almost all Isaan food and northern Thai food +* All types of green papaya salad (som tam ส้มตำ) +* Meats salads like [koi khua neua][18] (ก้อยคั่วเนื้อ) and laab (also spelled larb ลาบ) +* Lots of grilled meat like grilled fish, grilled pork, and aeb (grilled meat or fish in a banana leaf) + +**Foods not typically eaten with sticky rice:** + +* Stir fried dishes – [like pad kra pao][19] or other stir fried dishes +* Many of the Thai curries, including most coconut milk based curries +* Soups like tom yum or tom kha + +Again, if you want to eat sticky rice with any Thai dish, I think that's alright, and I would go for it. But I just want to cover the traditions of Thailand and Thai culture. + +![วิธีทำ ข้าวเหนียว][20]How to make Thai sticky rice (วิธีทำ ข้าวเหนียว) + +Ok, now that we've covered quite a lot of information on what sticky rice is and how it's eaten in Thailand, we are ready to dive into the sticky rice recipe. + +### Soak the sticky rice overnight + +In sticky rice eating regions of Thailand, the rice is usually soaked in water overnight, and for this recipe that's exactly what I'll be doing. + +If you don't soak it overnight, make sure you soak it at least for 4 – 5 hours. + +There are some recipes that say you can skip the soaking and just steam for 1 – 2 hours or something like that, but I think for the greatest results, it's best to stick with the traditional Thai and Laos method of soaking the rice overnight. + +To soak the rice, you don't need to rinse it, just add the amount of rice you want to cook into a plastic tub or metal bowl, submerge it in water, and let it sit. + +When it comes time to cook, I like to just grab the rice out of the water with my hands, strain, and the water left behind should be milky from the starch. + +### Steaming + +![Isaan food][21]Cooking Thai sticky rice in Isaan + +In Thailand, sticky rice is steamed in a basket made from bamboo called a _teeneung khao neow_ (ที่นึ่งข้าวเหนียว). + +The basket is the shape of a big cone, closed off at one end, and open and wide at the top. + +The sticky rice is added to the bottom of basket, placed over a pot of water, and steamed. The weave of the basket allows hot steam to rise, cooking the rice evenly and beautifully. + +Now, you don't need all this equipment to make sticky rice, but it is helpful. Alternatively you could also come up with your own type of steaming mechanism, like a cloth or mesh that somehow is raised above a pot of water. Just make sure the rice is above the water, not touching it. + +When I was in the US, I went to an Asian supermarket, and I was happy to see they had bamboo sticky rice steamer baskets available, so you might check an Asian supermarket if you want to buy one. + +### Amount of rice + +For this recipe, I used 1 kg. of rice, which is quite a good sized portion – I think it could feed about 4 hungry people for a full meal, maybe more. + +But really, the amount of sticky rice I made doesn't really matter, the recipe will still be the exact same for one cup or ten cups. + +If you have a few minutes, definitely press play to watch the video below. It will explain exactly how to make sticky rice, right from my Thai street food cart! + +(If you can't see the video, [watch it here][22]) + +**Time**: Overnight soaking (or for 4 – 5 hour minimum), about 15 minutes to steam +**Recipe size**: I used 1 kg. of sticky rice, which is probably enough for 4 – 6 people for a meal +**Cooking utensils**: pot, sticky rice steamer basket +**Flavors**: Fluffy Thai sticky rice +**Eat it with**: Isaan and northern Thai cuisine + +How to Make Thai Sticky Rice (วิธีทำ ข้าวเหนียว) + + + +![][23] + +Total time + +10 hours 15 mins + + + +This is a recipe for how to make Thai sticky rice (วิธีทำ ข้าวเหนียว). The best way to make it, is to soak raw sticky rice in water overnight, allow it to sit, then steam it for about 15 minutes. You'll have beautiful fluffy and delicious sticky rice. Read the recipe below, and watch the [video here][24]. + +Author: Mark Wiens (eatingthaifood.com) + +Recipe type: How to make sticky rice (Thai style) + +Cuisine: Thai, Laos + +Serves: 1 kilo + +Ingredients + +* water to soak rice +* 1 kg. sticky rice (or however much you want to make) + +Instructions + +1. The night before you want to cook sticky rice, take your raw sticky rice, place it into a bowl or plastic tub, submerge in water, and allow to soak room temperature overnight. Alternatively, you can soak for at least 4 - 5 hours, but overnight is best. +2. Take the sticky rice out of the water (and the grains should be softer and a little swollen), and place into a bamboo steamer, or any type of steamer. Cover the steamer with either a lid, or you can do what I did and cover the basket with a cloth, then a metal lid - just to keep all the steam within the rice. +3. Add water to a pot with the steamer over the pot (just make sure the water doesn't touch the sticky rice), and once the water comes to a boil, steam for 15 - 20 minutes (usually 15 minutes for me is perfect) on a medium heat. +4. After 15 minutes take off the lid carefully, because it will be very hot, and just grab a taste test of the sticky rice to make sure it's soft and fluffy. If it's still a little crunchy, steam for a few more minutes, but if it's good to go, turn off the heat and either eat immediately, or transfer to some sort of airtight container or basket to hold until you're ready to eat. +5. Enjoy Thai sticky rice while it's hot and fresh. + +Notes + +Sticky rice is best eaten with northern and northeastern Thai dishes like green papaya salad (ส้มตำ) or laab (ลาบ). [Get more recipes here][25]. + +3.2.2925 + +![Thai sticky rice recipe][26]Northern Thai style basket for sticky rice + +Thai sticky rice (khao neow ข้าวเหนียว) is the most important staple of Thai cuisine in the northeastern and northern regions of Thailand. + +In this recipe you'll learn how to make Thai sticky rice so it turns out delicious and fluffy, and also how it's cooked and eaten in Thailand. + +Sticky rice makes a wonderful complement to so many Isaan and northern Thai dishes. + +I hope you enjoyed this recipe, and I would be thrilled if you would leave a comment below, and share this recipe with someone you know who loves Thai food as well. + +Also, be sure to check out all of my Thai recipes [here][25], for many more delicious dishes. + +### _Do you love sticky rice?_ + +#### Join 17,000 other Thai food lovers + +If you enjoyed this post, get more authentic Thai food updates for FREE + +Get Updates [Share on Twitter 14][1] [Share on Facebook 736][2] [Share on Google+ 105][3] [Share on Pinterest 7483][4] +* * * + +[1]: https://twitter.com/home?status=How to Make Thai Sticky Rice (and How To Eat It) - http://www.eatingthaifood.com/2015/02/how-to-make-thai-sticky-rice/ +[2]: https://www.facebook.com/sharer/sharer.php?u=http://www.eatingthaifood.com/2015/02/how-to-make-thai-sticky-rice/ +[3]: https://plus.google.com/share?url=http://www.eatingthaifood.com/2015/02/how-to-make-thai-sticky-rice/ +[4]: http://pinterest.com/pin/create/button/?url=http://www.eatingthaifood.com/2015/02/how-to-make-thai-sticky-rice/&media=http://www.eatingthaifood.com/wp-content/uploads/2015/02/how_to_make_sticky_rice.jpg&description=How to Make Thai Sticky Rice (and How To Eat It) +[5]: http://www.eatingthaifood.com/wp-content/uploads/2015/02/how_to_make_sticky_rice.jpg +[6]: http://migrationology.smugmug.com/Thai-Recipes/i-NgQ7K7r/0/XL/thai_sticky_rice-8-XL.jpg +[7]: http://migrationology.smugmug.com/Thai-Recipes/i-5XB2BFR/0/X3/thai_sticky_rice-34-X3.jpg +[8]: http://www.thekitchn.com/is-there-gluten-in-glutinous-rice-204053 "The Kitchn" +[9]: http://en.wikipedia.org/wiki/Amylopectin "Amylopectin" +[10]: http://www.huffingtonpost.com/2014/11/04/sticky-rice_n_6084408.html "Longer to digest" +[11]: http://migrationology.smugmug.com/Thai-Recipes/i-TZSNqv2/0/O/sticky_rice_thailand.jpg +[12]: http://migrationology.smugmug.com/Thai-Recipes/i-spcPKhS/0/X2/thai_sticky_rice-1-X2.jpg +[13]: http://migrationology.smugmug.com/Thai-Recipes/i-DtBBhCW/0/XL/thai_sticky_rice-10-XL.jpg +[14]: http://www.smithsonianmag.com/travel/a-taste-of-sticky-rice-laos-national-dish-136291/ "Smithsonian" +[15]: http://migrationology.smugmug.com/Thai-Recipes/i-SDjLH2k/0/XL/thai_sticky_rice-20-XL.jpg +[16]: http://migrationology.smugmug.com/Thai-Recipes/i-T52TTfb/0/XL/thai_sticky_rice-15-XL.jpg +[17]: http://migrationology.smugmug.com/Thai-Recipes/i-mFB8gww/0/XL/thai_sticky_rice-5-XL.jpg +[18]: http://www.eatingthaifood.com/2015/01/beef-restaurant-udon-thani/ "Koi khua neua" +[19]: http://www.eatingthaifood.com/2014/01/thai-basil-chicken-recipe-pad-kra-pao-gai/ "Pad kra pao" +[20]: http://migrationology.smugmug.com/Thai-Recipes/i-wdRg55X/0/XL/thai_sticky_rice-39-XL.jpg +[21]: http://migrationology.smugmug.com/Thai-Recipes/i-7q2G67P/0/XL/thai_sticky_rice-4-XL.jpg +[22]: https://www.youtube.com/watch?v=0KHZQj4hvG0 "how to make sticky rice" +[23]: http://www.eatingthaifood.com/wp-content/uploads/2015/02/how_to_make_sticky_rice-200x300.jpg +[24]: https://www.youtube.com/watch?v=0KHZQj4hvG0 "Sticky rice recipe" +[25]: http://www.eatingthaifood.com/thai-recipes/ "Recipes" +[26]: http://migrationology.smugmug.com/Thai-Recipes/i-CxG8fHg/0/XL/thai_sticky_rice-18-XL.jpg diff --git a/recipes/images/DSC_0539.jpg b/recipes/images/DSC_0539.jpg Binary files differnew file mode 100644 index 0000000..4e43613 --- /dev/null +++ b/recipes/images/DSC_0539.jpg diff --git a/recipes/images/DSC_0540.jpg b/recipes/images/DSC_0540.jpg Binary files differnew file mode 100644 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a/recipes/images/bread-1.jpg b/recipes/images/bread-1.jpg Binary files differnew file mode 100644 index 0000000..fbbfc59 --- /dev/null +++ b/recipes/images/bread-1.jpg diff --git a/recipes/images/bread-2.jpg b/recipes/images/bread-2.jpg Binary files differnew file mode 100644 index 0000000..672603d --- /dev/null +++ b/recipes/images/bread-2.jpg diff --git a/recipes/israeli hummus with paprika and whole chickpeas.txt b/recipes/israeli hummus with paprika and whole chickpeas.txt new file mode 100644 index 0000000..fdd5c16 --- /dev/null +++ b/recipes/israeli hummus with paprika and whole chickpeas.txt @@ -0,0 +1,26 @@ +--- +title: Israeli Hummus with Paprika and Whole Chickpeas +date: 2011-08-06T00:11:24Z +source: http://www.foodandwine.com/recipes/israeli-hummus-with-paprika-and-whole-chickpeas-cocktails-2009 +tags: recipes, hummus + +--- + +1/2 pound dried chickpeas +1 tablespoon baking soda +7 large garlic cloves, unpeeled +1/2 cup extra-virgin olive oil +1/4 teaspoon ground cumin, plus more for garnish +1/2 cup tahini, at room temperature (see Note) +1/4 cup plus 1 tablespoon fresh lemon juice +Salt +Paprika, for garnish +1/4 cup chopped parsley +Pita bread, for serving + +In a medium bowl, cover the dried chickpeas with 2 inches of water and stir in the baking soda. Refrigerate the chickpeas overnight. Drain the chickpeas and rinse them under cold water. +In a medium saucepan, cover the chickpeas with 2 inches of fresh water. Add the garlic cloves and bring to a boil. Simmer over moderately low heat until the chickpeas are tender, about 40 minutes. Drain, reserving 10 tablespoons of the cooking water and 2 tablespoons of the chickpeas. Rinse the chickpeas under cold water. Peel the garlic cloves. +In a food processor, puree the chickpeas with 1/2 cup of the reserved cooking water, 1/4 cup of the olive oil and 6 of the garlic cloves. Add the cumin along with 1/4 cup each of the tahini and lemon juice and process until creamy. Season the hummus with salt and transfer to a serving bowl. +Wipe out the food processor. Add the remaining 1/4 cup of tahini, 1/4 cup of olive oil, 2 tablespoons of reserved cooking water, 1 tablespoon of lemon juice and garlic clove and puree. +Using a ladle, make an indent in the center of the hummus. Spoon in the tahini-lemon mixture. Sprinkle the hummus with the cumin and paprika. Garnish with the reserved whole chickpeas and the parsley, and serve with pita bread. +MAKE AHEAD The ungarnished hummus and cooked chickpeas can be refrigerated separately for up to 2 days. NOTES Tahini has a tendency to separate, so be sure to stir the sesame paste thoroughly before measuring. diff --git a/recipes/jamacian-beef-stew.txt b/recipes/jamacian-beef-stew.txt new file mode 100644 index 0000000..2960da4 --- /dev/null +++ b/recipes/jamacian-beef-stew.txt @@ -0,0 +1,36 @@ +http://www.seriouseats.com/2013/04/jamaican-beef-stew-with-rice-recipe.html +Ingredients + + 1 tablespoon olive oil + 2 1/2 pounds boneless beef stew meat (such as chuck), cut into 1 inch cubes + Kosher salt and freshly ground black pepper + 1 medium white onion, finely chopped + 4 carrots, peeled and cut into chunks + 2 habanero chilies, seeded and minced + 2 medium cloves garlic, minced (about 2 teaspoons) + 1/4 cup rum + 2 cups homemade or store-bought low-sodium chicken stock + 1/2 teaspoon allspice + 1/4 teaspoon cinnamon + 1 teaspoon hot pepper sauce + 4 sprigs fresh thyme + 2 bay leaves + 1 teaspoon brown sugar + 1 tablespoon red wine vinegar + 1 (14.5-ounce) can diced tomatoes, preferably fire roasted + 1 tablespoon soy sauce + 1 1/2 tablespoons steak sauce, such as A-1 + 1/2 cup chopped scallions + 2 cups cooked long-grain white rice + +Directions + + 1. + + Adjust oven rack to lower-middle position and preheat oven to 300°F. Heat olive oil in a Dutch oven over high heat until smoking. Season beef with salt and pepper. Add beef to pan and cook without moving until well-browned on one side, about 6 minutes. Stir to loosen meat, and add onions and carrots. Cook, stirring, for 2 minutes, reduce heat to medium and add habaneros, garlic and rum. Bring to a boil and simmer for 2 minutes before adding chicken broth, allspice, cinnamon, hot pepper sauce, thyme, bay leaves, brown sugar, red wine vinegar, tomatoes, soy sauce, and steak sauce. + 2. + + Return to a boil, cover and transfer to oven. Continue cooking until meat is tear-apart-tender when pierced with a fork, about 1 1/2 hours longer. + 3. + + When stew is done, remove from oven and discard thyme sprigs and bay leaves. If stew is not thick enough, reduce over the stovetop until desired consistency is reached. Season to taste with salt and pepper. Garnish with green onions and serve immediately with rice. diff --git a/recipes/kale-carrot-salad.txt b/recipes/kale-carrot-salad.txt new file mode 100644 index 0000000..6d6ed21 --- /dev/null +++ b/recipes/kale-carrot-salad.txt @@ -0,0 +1,21 @@ +title: Kale and Carrot Salad with Candied Walnuts +date: 20160610 22:13:37 +tags: carrots kale + +--- + + + Ingredients + + 1/4 cup walnut oil or EVOO + 2 tablespoons white wine vinegar + 2 teaspoons honey + 1 teaspoon dijon mustard + 10 cups stemmed and torn kale + 1 carrot, shredded + 1 cup store-bought candied walnuts + +Directions + + In large bowl, whisk oil, vinegar, honey and mustard. Add kale and carrot; toss and season. Let stand 10 minutes, toss again, then sprinkle with nuts. + diff --git a/recipes/korean-ground-beef-stir-fry.txt b/recipes/korean-ground-beef-stir-fry.txt new file mode 100644 index 0000000..6f8f7f5 --- /dev/null +++ b/recipes/korean-ground-beef-stir-fry.txt @@ -0,0 +1,20 @@ + +Ingredients + + 1 pound lean ground beef (90% lean) + 3 garlic cloves, minced + ¼ cup packed brown sugar + ¼ cup reduced-sodium soy sauce + 2 teaspoons sesame oil + ¼ teaspoon ground ginger + ¼ teaspoon crushed red pepper flakes + ¼ teaspoon pepper + 2 cups hot cooked white or brown rice + sliced green onions and sesame seeds for garnish + +Instructions + + In a large skillet cook the ground beef and garlic breaking it into crumbles over medium heat until no longer pink. + In a small bowl whisk brown sugar, soy sauce, sesame oil, ginger, red pepper flakes and pepper. Pour over the ground beef and let simmer for another minute or two. + Serve over hot rice and garnish with green onions and sesame seeds. + diff --git a/recipes/lamb pork vindaloo.txt b/recipes/lamb pork vindaloo.txt new file mode 100644 index 0000000..cd9dbd5 --- /dev/null +++ b/recipes/lamb pork vindaloo.txt @@ -0,0 +1,34 @@ +https://myheartbeets.com/instant-pot-ground-pork-vindaloo-potatoes/ + +Ingredients + + 2 tablespoons oil + ½ teaspoon cumin seeds + ½ teaspoon black mustard seeds + 1 onion, diced + ½ – 1 serrano, minced + 1 pound ground pork + 1 tablespoon minced garlic + 2 teaspoons minced ginger + +Spices + + 2 teaspoons paprika + 1 teaspoon salt + 1 teaspoon coriander + ¼ teaspoon cinnamon + ¼ teaspoon black pepper + ¼ teaspoon cayenne + + 2 tablespoons vinegar (white vinegar or apple cider vinegar) + ½ cup water + 8 small gold potatoes (approx. 1 pound) + +Instructions + + Press the sauté button, add oil and allow it a minute to heat up. Add the cumin and mustard seeds. Once the cumin seeds brown, add the onions and Serrano pepper. Stir-fry for 5-6 minutes, or until the onions begin to brown. + Add the ground meat, garlic and ginger and cook until the meat is mostly browned. + Add the spices, give everything a good mix, then add the vinegar, water and potatoes. + Secure the lid, close the pressure valve and cook for 10 minutes at high pressure. + Quick release pressure. + diff --git a/recipes/lamb-feta meatballs with greek salad.txt b/recipes/lamb-feta meatballs with greek salad.txt new file mode 100755 index 0000000..4a38be2 --- /dev/null +++ b/recipes/lamb-feta meatballs with greek salad.txt @@ -0,0 +1,90 @@ +--- +title: Recipe: Lamb-Feta Meatballs with Greek Salad +date: 2011-07-26T00:36:54Z +source: http://paleoperiodical.com/2011/03/04/recipe-lamb-feta-meatballs-with-greek-salad/ +tags: recipes + +--- + +I've been on a beef run recently, starting with a NY Strip steak, then Filet Mignon, and ending with Green Chile Beef Stew. In the nick of time, just before I sprouted hooves, I made these lamb meatballs.![][1] + +These were a huge hit at a Greek-themed party I attended this past summer. The kids could not get enough of them! The same recipe would make very good burgers on the grill, and if you were feeling generous, you could provide pita breads for those who aren't Paleo/Primal. + +#### Lamb-Feta Meatballs + +2 lbs. ground lamb + +1/3 cup crumbled feta cheese + +3 garlic cloves, minced fine + +1/4 cup chopped fresh mint + +2 tsp. dried oregano + +2 tsp. kosher salt + +1-2 Tbsp. Coconut Oil (or cooking fat of choice) + +**![][2]1)** Preheat oven to 375° F. + +**2)** Combine all ingredients in large bowl. With clean hands, work together until thoroughly mixed. + +**3)** Scoop about a tablespoon of lamb mixture and work into a 1 1/2-inch sphere, repeating process until all lamb meatballs are made. Place on rimmed baking sheet. + +**4)** Melt oil in large saute pan over medium-high heat. When pan is heated, fill with meatballs (being careful not to crowd) and press on them lightly so they sit upright. Cook until brown on the bottom, about 3 minutes, then flip each meatball and cook for another 3 minutes. Repeat with remaining meatballs until all are browned on both sides.![][3] + +**5)** As you remove meatballs, place them on the rimmed baking sheet (again, taking care not to crowd). When all meatballs are on the baking sheet, put them in the oven and bake until cooked through, about 15 minutes. Serve with Greek Salad (below). + +Makes four servings, about 40 meatballs. + +#### Karen's Greek-ish Salad + +**Red Wine Vinaigrette Dressing** + +* 1/4 cup olive oil +* 2 Tbsp. red wine vinegar +* 1 garlic clove, minced fine +* 1 tsp. dried oregano +* kosher salt and fresh ground pepper, to taste + +Mash the garlic with a sprinkle of salt against the flat of your knife, making a paste. Add with rest of ingredients into a dressing shaker or lidded jar, cover, and shake until emulsified. Let sit while preparing rest of meal. + +**Salad** + +* 1/4 cup pine nuts +* 1 head romaine hearts, sliced into 1/2-inch ribbons +* 1 English (seedless) cucumber, halved lengthwise then cut into 1/2-inch chunks +* 1/2 pint cherry or grape tomatoes, halved +* 1/3 cup pitted Kalamata olives, halved + +**![][4]1)** Place pine nuts in a dry pan over medium heat, stirring occasionally until lightly toasted, about 3 minutes. Do not walk away! They burn very easily and with what they're costing these days, we don't want to waste any. + +**2)** Just before serving, toss all ingredients, including dressing. + +Makes four servings. + +**NOTES:** If serving the entire meal here, make the dressing first so it can marinate while the rest of the meal is being prepared. Then toast the pine nuts in the pan in which you plan to saute the meatballs, thus saving dirtying another dish. You can then prepare the salad ingredients when the meatballs go into the oven. + +If you wanted to make these ahead of time for company or a party, you could make the meatballs through step 4 and wrap tightly and refrigerate. Then bring to room temp before and finish step 5. + + + + + + + + + +### Don't worry, they'll love it: + +### Like this: + +Like Loading... + +### _Related_ + +[1]: http://paleoperiodicaldotcom.files.wordpress.com/2011/03/img_6857.jpg?w=300&h=168 "IMG_6857" +[2]: http://paleoperiodicaldotcom.files.wordpress.com/2011/03/img_6825.jpg?w=300&h=168 "IMG_6825" +[3]: http://paleoperiodicaldotcom.files.wordpress.com/2011/03/img_6837.jpg?w=300&h=168 "IMG_6837" +[4]: http://paleoperiodicaldotcom.files.wordpress.com/2011/03/img_6815.jpg?w=300&h=168 "IMG_6815" diff --git a/recipes/lard.txt b/recipes/lard.txt new file mode 100644 index 0000000..6a15b26 --- /dev/null +++ b/recipes/lard.txt @@ -0,0 +1,12 @@ +http://www.myhumblekitchen.com/2011/02/how-render-lard-the-right-way-snow-white/ + +How to Render Lard the Right Way, Snow White and Odorless + +In the picture above the first spoon you can tell is snow white leaf lard and odorless. The second spoon is off color and yes has a bit of a piggie smell. It’s still great for frying and sauteing. However, I do reserve my snow white leaf lard for pastries. +How to Render Lard the Right Way (Snow White, Odorless) + +Step 1. Cut your leaf lard or back fat into small pieces. + +Step 2. Add 1/4 cup of water to the bottom of a crock pot and add the cut up pork fat. (The water will prevent the fat from burning before the pork fat starts to melt. It will end up evaporating itself out) Set the crockpot on low and let it go for about an hour. + +Step 3. In about an hour check the crock. It’s important to keep an eye on the crock to make sure the fat doesn’t start to burn. When the fat starts to melt, it will separate itself from the “cracklings,” (crisp residue left after lard has been rendered). At this point after about 1.5 – 2 hours once the cracklings start to settle on the bottom of the crock, it’s done! diff --git a/recipes/lemon & tuscan herb chicken.txt b/recipes/lemon & tuscan herb chicken.txt new file mode 100644 index 0000000..5fd2f09 --- /dev/null +++ b/recipes/lemon & tuscan herb chicken.txt @@ -0,0 +1,60 @@ +--- +title: Lemon & Tuscan Herb Chicken Drumsticks +date: 2015-09-08T00:29:34Z +source: http://smellgoodkitchen.com/lemon-tuscan-herb-chicken-drumsticks/ +tags: recipes + +--- + +Lemon & Tuscon Herb Chicken Drumsticks + +Serves 4 + +Ingredients + +1. 4# chicken drumsticks + +Marinade + +1. 2 large lemons +2. 3 sage leaves +3. 1 teaspoon oregano +4. 3 tablespoons rosemary, rough chopped +5. 2 teaspoons thyme +6. 1 clove garlic +7. 1 teaspoon salt +8. pinch red pepper flakes +9. 3/4 cup extra virgin olive oil +10. 1/4 cup of water + +Instructions + +1. Add marinade ingredients to a blender and blend until pulverized. +2. Split chicken drumsticks between 2 gallon size zip lock bags. +3. Pour marinade into each bag. +4. Rub outside of each bag to cover all of the drumsticks with the marinade. +5. Refrigerate and marinade for at least 1 hour. +6. Bake 375 degrees x 30 minutes. Turn and bake another 30 minutes or until cooked through (at least 165 degrees F) +7. Turn on the broiler and broil 2 minutes on each side. + +Notes + +1. The longer it is marinaded, the more 'lemony' and 'herby' it will taste. Can marinade up to 24 hours. + +Smell Good Kitchen http://smellgoodkitchen.com/ + +[1]: http://www.despair.com/calendars.html "Despair Calendars" +[2]: http://smellgoodkitchen.com/wp-content/uploads/2014/01/image.jpg +[3]: http://smellgoodkitchen.com/wp-content/uploads/2014/01/DSCN3664-1024x979.jpg +[4]: http://smellgoodkitchen.com/wp-content/uploads/2014/01/DSCN3664.jpg +[5]: http://smellgoodkitchen.com/wp-content/uploads/2014/01/DSCN3600-300x250.jpg +[6]: http://smellgoodkitchen.com/wp-content/uploads/2014/01/DSCN3608-257x300.jpg +[7]: http://smellgoodkitchen.com/wp-content/uploads/2014/01/DSCN3609-300x225.jpg +[8]: http://smellgoodkitchen.com/wp-content/uploads/2014/01/DSCN3612-300x300.jpg +[9]: http://smellgoodkitchen.com/wp-content/uploads/2014/01/DSCN3657-300x220.jpg +[10]: http://smellgoodkitchen.com/wp-content/uploads/2014/01/DSCN3660-1024x654.jpg +[11]: http://smellgoodkitchen.com/wp-content/uploads/2014/01/DSCN3668-734x1024.jpg +[12]: http://smellgoodkitchen.com/wp-content/uploads/2014/01/DSCN3668.jpg +[13]: http://smellgoodkitchen.com/wp-content/uploads/2014/01/DSCN3671-1024x956.jpg +[14]: http://smellgoodkitchen.com/wp-content/uploads/2014/01/Cooking-with-Herbs-300x252.png +[15]: http://smellgoodkitchen.com/wp-content/uploads/2014/01/DSCN3665-1024x768.jpg diff --git a/recipes/lomo saltado.txt b/recipes/lomo saltado.txt new file mode 100755 index 0000000..c8781af --- /dev/null +++ b/recipes/lomo saltado.txt @@ -0,0 +1,58 @@ +--- +title: A Taste of Peru - Lomo Saltado Recipe +date: 2014-10-16T18:05:25Z +source: https://web.archive.org/web/20120312231634/http://www.atasteofperu.com/recipes-lomosaltado.asp +tags: recipes + +--- + +### ** Lomo Saltado** + +**Peruvian Stir-Fried Beef ** + +** ** The soy sauce and the stir-frying technique used for this dish, reflect the strong Chinese Influences on Peru . + +**Potato Fries** + +* 2 Lb. russet potatoes +* salt +* Vegetable oil for deep frying, about 1 quart + +**Beef Stir Fry** + +* 2 lbs. beef tenderloin. +* 2 teaspoon ground cumin +* pinch of Chinese cinnamon +* 1 teaspoon freshly ground pepper +* Canola or vegetable oil for stir frying +* 1 Tbs. minced garlic +* 1-2 thai red chile, seeded and finely minced (for milder flavor use red fresno chili) +* salt +* 1 tsp. Red wine vinegar +* 2 medium red onions, halved lengthwise and sliced crosswise ½ inch thick +* 1 ½ Lb. plum tomatoes halved, seeded and cut into sixths +* 3 peruvian yellow hot peppers (_ajies_), seeded and finely sliced (reserve 1 for garnish) +* 6 Tbs. soy sauce +* 4 Tbs. freshly chopped cilantro + +##### Potatoes Fries + +Peel potatoes. To prevent darkening, immerse peeled potatoes in a bowl of cold water until ready to cut. Cut potatoes into ½ inch strips. Return strips to cold water. + +Meanwhile chop all your ingredients for your beef stir-fry. + +Slice the meat into ¼ inch thick and cut into ½ inch wide strips. In a large bowl, toss the beef with pepper, cinnamon and cumin and 1 Tbs. of soy sauce. + +Heat enough oil to cover the base of a large pan or wok and , over medium heat, saute garlic and thai or fresno chile for 2 minutes. Raise the heat to high heat and working in batches, add beef strips and stir fry until browned, about 2 minutes per batch. Season with salt. Transfer the beef along with pan juice , garlic and chile to a bowl. Reserve. + +Add a little more oil to the pan or wok if necessary and stir fry onion, until barely soft, about 1 minute. Season with salt and pepper. Add a few drops of vinegar and continue stir -frying until it has evaporated, about another minute. The onion should still have some bite. Remove onion from the pan , set aside and repeat procedure with tomato. + +Meanwhile in a heavy deep , straight-sided pot , heat oil to 375 F . To prevent splattering, pat potatoes dry. Using a spoon, carefully add potato strips, a few at a time, to hot oil. Fry for 5 to 6 minutes or till crisp and golden brown, turning once. + +Using a slotted spoon, carefully remove potatoes from hot oil. Drain on paper towels. Sprinkle with salt. Keep potatoes warm in a 300 F oven while frying remaining potatoes and continue the beef stir- fry. + +Return beef, onion and tomato to the pan. Add 2 peruvian ajies, 5 Tbs. soy sauce and cook for ½ minute. Add 2 tablespoon of the chopped cilantro and the potato fries and toss gently .Transfer to a warmed platter, garnish with the rest of the cilantro, the reserved aji and serve immediately, accompanied with white rice. + +Serves 6 + +_ Penelope Alzamora_
\ No newline at end of file diff --git a/recipes/mashed white beans.txt b/recipes/mashed white beans.txt new file mode 100755 index 0000000..c113f46 --- /dev/null +++ b/recipes/mashed white beans.txt @@ -0,0 +1,11 @@ +mashed white bean base (good with scallops, fish etc) + +One can canolinni beans +one anchovy fillet diced +one clove garlic diced +small shallot diced +olive oil +1/2 water +seasonings (thyme oregano, whatever...) + +fry shallot, anchovy, garlic and a touch of crushed read chile in a glug of olive oil. add beans and fry for a minute or two add water to cover and reduce to paste. salt when done. diff --git a/recipes/momofukus bo ssam.txt b/recipes/momofukus bo ssam.txt new file mode 100644 index 0000000..f728848 --- /dev/null +++ b/recipes/momofukus bo ssam.txt @@ -0,0 +1,49 @@ +--- +title: Momofuku's Bo Ssam Recipe - NYT Cooking +date: 2016-02-12T01:46:06Z +source: http://cooking.nytimes.com/recipes/12197-momofukus-bo-ssam +tags: food, recipes + +--- + +Ingredients +Pork Butt: + + 1 whole bone-in pork butt or picnic ham (8 to 10 pounds) + 1 cup white sugar + 1 cup plus 1 tablespoon kosher salt + 7 tablespoons brown sugar + +Ginger-Scallion Sauce: + + 2 ½ cups thinly sliced scallions, both green and white parts + ½ cup peeled, minced fresh ginger + ¼ cup neutral oil (like grapeseed) + 1 ½ teaspoons light soy sauce + 1 scant teaspoon sherry vinegar + ½ teaspoon kosher salt, or to taste + +Ssam Sauce: + + 2 tablespoons fermented bean-and-chili paste (ssamjang, available in many Asian markets, and online) + 1 tablespoon chili paste (kochujang, available in many Asian markets, and online) + ½ cup sherry vinegar + ½ cup neutral oil (like grapeseed) + +Accompaniments: + + 2 cups plain white rice, cooked + 3 heads bibb lettuce, leaves separated, washed and dried + 1 dozen or more fresh oysters (optional) + Kimchi (available in many Asian markets, and online) + + +Preparation + + Place the pork in a large, shallow bowl. Mix the white sugar and 1 cup of the salt together in another bowl, then rub the mixture all over the meat. Cover it with plastic wrap and place in the refrigerator for at least 6 hours, or overnight. + + When you're ready to cook, heat oven to 300. Remove pork from refrigerator and discard any juices. Place the pork in a roasting pan and set in the oven and cook for approximately 6 hours, or until it collapses, yielding easily to the tines of a fork. (After the first hour, baste hourly with pan juices.) At this point, you may remove the meat from the oven and allow it to rest for up to an hour. + Meanwhile, make the ginger-scallion sauce. In a large bowl, combine the scallions with the rest of the ingredients. Mix well and taste, adding salt if needed. + Make the ssam sauce. In a medium bowl, combine the chili pastes with the vinegar and oil, and mix well. + Prepare rice, wash lettuce and, if using, shuck the oysters. Put kimchi and sauces into serving bowls. + When your accompaniments are prepared and you are ready to serve the food, turn oven to 500. In a small bowl, stir together the remaining tablespoon of salt with the brown sugar. Rub this mixture all over the cooked pork. Place in oven for approximately 10 to 15 minutes, or until a dark caramel crust has developed on the meat. Serve hot, with the accompaniments. diff --git a/recipes/monkey bread.txt b/recipes/monkey bread.txt new file mode 100755 index 0000000..827994c --- /dev/null +++ b/recipes/monkey bread.txt @@ -0,0 +1,48 @@ +Monkey Bread + +From <http://paleoparents.com/2011/paleo-monkey-bread-for-gfes-home-for-the-holidays/> + +Monkey Bread Ingredients + +* 2/3 C fresh medjool dates, pureed +* 1/2 C coconut oil +* 2 Tbsp honey +* 1 Tbsp vanilla + + +* 2 1/2 C (divided) almond flour +* 1 C tapioca flour +* 3 Tbsp arrowroot powder +* 1 tsp baking soda +* 1/4 tsp cream of tartar +* 1/4 tsp salt + + +* 3 egg whites + + +* 1/3 C chopped walnuts +* 6 Tbsp (divided) palm shortening or butter +* 3 Tbsp (divided) unrefined granulated sugar + + +* 1/2 C unrefined granulated sugar +* 1 T cinnamon + +Instructions + +1. Puree together dates, oil, honey and vanilla until combined +2. In a separate bowl, sift dry ingredients together, reserving 1 C almond flour, and stir to evenly distribute +3. Add dry ingredients to wet and whisk until thick batter is formed (this will be very dry, that’s OK), set aside +4. Whip egg whites to soft peaks +5. Gently fold egg whites into batter until incorporated +6. Gently mix in remaining almond flour, 1/4 C at a time, until a very sticky dough forms +7. In bottom of greased bundt pan, sprinkle in walnuts, 1 1/2 Tbsp palm shortening and 3 Tbsp sugar +8. With a fork in a shallow bowl, combine sugar and cinnamon +9. Drop tablespoons of batter into sugar and shake bowl to coat; add “dropped sugared biscuit” into bundt pan +10. When dough is all in pan, sprinkle top with remaining shortening and sugar +11. Bake at 375 degrees for 30 minutes + +When done, allow to cool for at least 20 minutes, turn out onto serving platter, enjoy warm + +*The fluffy egg white foam add lightness to the dough, making it less dense and helping with the biscuit-like texture. diff --git a/recipes/moroccan lamb kabobs.txt b/recipes/moroccan lamb kabobs.txt new file mode 100755 index 0000000..c017b84 --- /dev/null +++ b/recipes/moroccan lamb kabobs.txt @@ -0,0 +1,36 @@ +--- +title: Dialed-In Nutrition: Moroccan Lamb Kabobs +date: 2012-08-26T20:52:37Z +source: http://marianutrition.blogspot.com/2010/06/moroccan-lamb-kabobs.html +tags: recipes + +--- + +![][1] + +These are d-e-l-i-c-i-o-u-s! Full of flavor and juicy. We used grassfed lamb (Farmer's Market!) - optimal nutrition and healthy dose of omega 3's! (grassfed meats have 2-4 times **MORE** omega-3 fatty acids!). +If you are not a fan of lamb (...you might want to try grassfed....), you can use any type of meat. + +Ingredients: +1/4 cup olive oil +2 tablespoons minced fresh cilantro +2 tablespoons minced fresh parsley +1/2 onion, grated +1 tablespoon sweet paprika +2 garlic cloves, minced +1 teaspoon ground cumin +1 tsp rosemary +1/4 cup fresh lemon juice +1 teaspoon pepper +2-3lbs grassfed lamb, cut into 2-3" cubes + +Mix all the ingredients in an extra large ziploc (or divide marinade between two smaller ziplocs) until well-blended. + +Place lamb in the marinade and refrigerate minimum two hours or overnight - overnight brings out the best flavor! + +Fire up the grill! We use charcoal, but you can use your gas grill if you must. Flavors brought about with gas grills simply do NOT compare to charcoal, but we'll forgive you. +Thread the meat on skewers and grill over med-high heat for approximately 12 minutes, turning the kabobs every 4 minutes. + +I serve this with a side salad tossed with olive oil and some balsamic vinegar. Mmmmm! + +[1]: http://4.bp.blogspot.com/_O4Cs4L0lI54/TCuQvIp63cI/AAAAAAAAAts/JuQb8rwWgBA/s400/PB090003.JPG diff --git a/recipes/moroccan roasted cauliflower.txt b/recipes/moroccan roasted cauliflower.txt new file mode 100755 index 0000000..4d86b32 --- /dev/null +++ b/recipes/moroccan roasted cauliflower.txt @@ -0,0 +1,55 @@ +--- +title: Moroccan Roasted Cauliflower – Spaghetti with Broccoli, Lemon and Walnuts – Lemon Tart +date: 2013-11-18T17:18:05Z +source: http://snailsview.com/2011/03/15/moroccan-roasted-cauliflower/ +tags: recipes + +--- + +![][1] ![][2] + +![][3] + +![][4] + +![][5] + +![][6] + +![][7] + +I ended up with a pile of lemons this week. Along with the ones I received in my CSA share, my fridge was running over with them. This isn't an accident. I always pick up a few while I'm at the market regardless if I need them or not. Usually when they're offered at a good price, because nothing kills me more than paying a dollar a piece for a lemon. I'm sort of like a squirrel gathering nuts for a "rainy" day. No matter how may peanuts you set out for them they will keep picking them up! Where do they put them all? + +I also ended up with Broccoli and Cauliflower this week, courtesy of my CSA. I'll be honest, it's hard to get excited about Broccoli and Cauliflower. Though I will _occasionally_ invite them into my shopping cart and will _usually_ cook them up before they rot in my fridge. + +Maybe it brings back (not so) fond memories from childhood. Some of you may remember sitting at the dinner table staring at what seemed to be giant pieces of the stuff, boiled to death. I remember looking across the table at my brother and sister, slouched down in their chairs trying to muster up the courage to eat it while begging for a third glass of milk to wash it down with. We wouldn't dare take our eyes off each other for fear that an extra piece would somehow end up on our plate. We must have been hilarious to watch, with our scrunched noses and pale faces, green with envy when one of us had been released for finally finishing. + +I know they're good for me, I know how to cook them properly, and I should eat them regularly, but I don't. I decided it's time for me to figure out a way to make them the star of the dinner table. And you know what? I did. Really! + +**Moroccan Roasted Cauliflower** – Roasting does something magical to vegetables. +It seems that all the spices and lemon would completely drown the flavor of the Cauliflower but it doesn't, it mellows it and makes it sweeter, while adding depth. I'm not kidding; these can be served as an hors d'oeuvre, piping hot out of the oven. + +**Spaghetti with Broccoli, Lemon and Walnuts** – This is another quick and delicious dish. +I don't particularly like doing dishes so I try hard not to dirty too many while I'm cooking. To blanch the broccoli I use a pot big enough to cook the spaghetti in. I use the same blanching water to cook the pasta, and once the pasta is cooked I use the pot, yet again, to toss everything together. One dirty pot, I can handle that. You can use your favorite pasta for this dish, and I like a good amount of fresh cracked pepper. + +**Lemon Tart **– This is one of those desserts I dream of. I had the opportunity to perfect this tart while working at the W Hotel in Fort Lauderdale. Everyday for a year it was the first thing I baked, and I usually didn't leave until I had a bite for the road. My dad would make lemon meringue pies a lot, and it wasn't one of my favorites, the banana cream and custard pie were! But he loved the lemon; now I understand why it was his favorite. He put extra love into making his lemon pies, and it makes all the difference, so give this recipe a little love of your own and you won't be disappointed. Until you make it a few times, it may seem tricky but once you get the hang of it, you'll be making it regularly. I have it here with a simple whipped cream, but it's also great with summer berries. + +### Like this: + +Like Loading... + +### _Related_ + +Posted on March 15, 2011 at 9:10 pm in [#2 Getting Comfy with your CSA Share][8] | [RSS feed][9] | [ Reply ][10] | [ Trackback URL ][11] + +[1]: http://snailsview.files.wordpress.com/2011/03/raw-cauliflower1.jpg?w=336&h=506 "raw cauliflower" +[2]: http://snailsview.files.wordpress.com/2011/03/moroccan-roasted-cauliflower.jpg?w=336&h=504 "moroccan roasted cauliflower" +[3]: http://snailsview.files.wordpress.com/2011/03/spaghetti-with-broccoli1.jpg?w=690&h=459 "Spaghetti with broccoli" +[4]: http://snailsview.files.wordpress.com/2011/03/lemon-tart1.jpg?w=690&h=460 "lemon tart" +[5]: http://snailsview.files.wordpress.com/2011/03/moroccan-roasted-cauliflower-recipe.jpg?w=540&h=540 "moroccan roasted cauliflower recipe" +[6]: http://snailsview.files.wordpress.com/2011/03/spaghetti-with-broccoli-recipe1.jpg?w=540&h=540 "spaghetti with broccoli recipe" +[7]: http://snailsview.files.wordpress.com/2011/03/lemon-tart-recipe1.jpg?w=540&h=953 "lemon tart recipe" +[8]: http://snailsview.com/category//2-getting-comfy-with-your-csa-share/ +[9]: http://snailsview.com/2011/03/15/moroccan-roasted-cauliflower/feed/ +[10]: http://snailsview.com#respond +[11]: http://snailsview.com/2011/03/15/moroccan-roasted-cauliflower/trackback/ diff --git a/recipes/my sisters phenomenal grilled green chicken.txt b/recipes/my sisters phenomenal grilled green chicken.txt new file mode 100755 index 0000000..2b9cab0 --- /dev/null +++ b/recipes/my sisters phenomenal grilled green chicken.txt @@ -0,0 +1,123 @@ +--- +title: My Sister’s Phenomenal Grilled Green Chicken | Award-Winning Paleo Recipes +date: 2012-10-12T12:43:01Z +source: http://nomnompaleo.com/post/7486821187/my-sisters-phenomenal-grilled-green-chicken +tags: recipes + +--- + +![image][1] + +I've received many requests for a Paleo-friendly marinade so I went to my sister, the bestest chef I know, and begged her for a recipe. + +After lots and lots of pestering (I'm a good whiner with years of practice), she relented and sent me a recipe for her go-to, Thai-inspired, herb-y green marinade. This marinade is PHENOMENAL and can be used on a wide variety of meats or as a tasty condiment. This recipe is idiot-proof. + +You HAVE to follow the jump 'cause you'll NEED this recipe in your repertoire… + +**Here's what I gathered to make enough grilled drumsticks to feed 4-6 people:** + +* 1 medium sweet onion, peeled and coarsely chopped (about 1 cup) +* 1 cup packed cilantro leaves and stems +* 1 1/4 cups packed basil leaves +* 1/4 cup packed mint leaves +* 4 tablespoons of [Red Boat fish sauce][2] +* 3 peeled garlic cloves +* zest of 1 lime +* plenty ground black pepper +* 1 teaspoon of Aleppo pepper +* 2 tablespoons of apple juice (or 1 teaspoon of maple syrup if you're not on a [Whole30][3]) +* Kosher salt +* 3 pounds of chicken drumsticks or thighs + +**Here's how I made it:** + +I gathered the ingredients… + +![My Sister's Phenomenal Grilled Green Chicken by Michelle Tam http://nomnompaleo.com][4] + +![My Sister's Phenomenal Grilled Green Chicken by Michelle Tam http://nomnompaleo.com][5] + +![My Sister's Phenomenal Grilled Green Chicken by Michelle Tam http://nomnompaleo.com][6] + +![My Sister's Phenomenal Grilled Green Chicken by Michelle Tam http://nomnompaleo.com][7] + +![My Sister's Phenomenal Grilled Green Chicken by Michelle Tam http://nomnompaleo.com][8] + +![My Sister's Phenomenal Grilled Green Chicken by Michelle Tam http://nomnompaleo.com][9] + +… and made the marinade by combining the onion, cilantro, basil, mint, fish sauce, garlic, lime zest, black pepper, Aleppo pepper, and apple juice into a [blender][10]… + +![My Sister's Phenomenal Grilled Green Chicken by Michelle Tam http://nomnompaleo.com][11] + +![My Sister's Phenomenal Grilled Green Chicken by Michelle Tam http://nomnompaleo.com][12] + +![My Sister's Phenomenal Grilled Green Chicken by Michelle Tam http://nomnompaleo.com][13] + +![My Sister's Phenomenal Grilled Green Chicken by Michelle Tam http://nomnompaleo.com][14] + +![My Sister's Phenomenal Grilled Green Chicken by Michelle Tam http://nomnompaleo.com][15] + +…and pureed until smooth. + +![My Sister's Phenomenal Grilled Green Chicken by Michelle Tam http://nomnompaleo.com][16] + +I tasted for seasoning and added salt to taste. Since I was using it as a marinade, I was more heavy-handed with the salt than I normally would be if it was used as a sauce. + +I placed the chicken in a gallon-sized Ziploc bag… + +![My Sister's Phenomenal Grilled Green Chicken by Michelle Tam http://nomnompaleo.com][17] + +…and poured the marinade over it. + +![My Sister's Phenomenal Grilled Green Chicken by Michelle Tam http://nomnompaleo.com][18] + +![My Sister's Phenomenal Grilled Green Chicken by Michelle Tam http://nomnompaleo.com][19] + +I let the chicken marinate overnight (marinate for at least an hour and up to a day). + +The next day, I took the chicken out of the fridge an hour before I was ready to grill it. (If you are baking the chicken, roast on a wire rack for ~35-45 minutes at 400 F. Start with skin-side down, and flip skin-side up at the 20 minute mark.) + +![My Sister's Phenomenal Grilled Green Chicken by Michelle Tam http://nomnompaleo.com][20] + +The gas grill was set on high and after the chicken was placed on the grates, the temperature was immediately decreased to low. + +The chicken was grilled for approximately 25 minutes (or until the internal temperature reached 165 F)… + +![My Sister's Phenomenal Grilled Green Chicken by Michelle Tam http://nomnompaleo.com][21] + +…turning every 5-7 minutes. But be patient: Don't go and flip the bird (legs, that is) before they naturally release from the grill surface — otherwise, you'll leave a lot of tasty, crispy, marinated skin stuck on the grates! + +![My Sister's Phenomenal Grilled Green Chicken by Michelle Tam http://nomnompaleo.com][22] + +I served the drumsticks with lime wedges. + +Try this recipe — you won't be sorry! + +![My Sister's Phenomenal Grilled Green Chicken by Michelle Tam http://nomnompaleo.com][23] + +![My Sister's Phenomenal Grilled Green Chicken by Michelle Tam http://nomnompaleo.com][24] + +[1]: http://media.tumblr.com/130dd8c55e879f4c89a1b5f488554966/tumblr_inline_mvxgb0RuTM1qdei8m.jpg +[2]: http://nomnompaleo.com/post/4957495679/paleo-pantry-find-red-boat-fish-sauce +[3]: http://whole9life.com/category/whole-30/ +[4]: http://media.tumblr.com/tumblr_lo4ophE39t1qdei8m.jpg +[5]: http://media.tumblr.com/tumblr_ltlugnbq7u1qdei8m.jpg +[6]: http://media.tumblr.com/tumblr_ltluhmSMwZ1qdei8m.jpg +[7]: http://media.tumblr.com/tumblr_lo4oshOfdJ1qdei8m.jpg +[8]: http://media.tumblr.com/tumblr_lo4ot5PQiw1qdei8m.jpg +[9]: http://media.tumblr.com/tumblr_lo4os0ZwHx1qdei8m.jpg +[10]: http://www.amazon.com/gp/product/B002KAPEPE?ie=UTF8&tag=nnpkitchentools-20&linkCode=xm2&camp=1789&creativeASIN=B002KAPEPE +[11]: http://media.tumblr.com/tumblr_lo4otjBvth1qdei8m.jpg +[12]: http://media.tumblr.com/tumblr_lo4ouozAGx1qdei8m.jpg +[13]: http://media.tumblr.com/tumblr_ltlui5xVXB1qdei8m.jpg +[14]: http://media.tumblr.com/tumblr_lo4ovfT4tC1qdei8m.jpg +[15]: http://media.tumblr.com/tumblr_lo4ovyOhZ81qdei8m.jpg +[16]: http://media.tumblr.com/tumblr_lo4owoaJF41qdei8m.jpg +[17]: http://media.tumblr.com/tumblr_lo4ox7fV2K1qdei8m.jpg +[18]: http://media.tumblr.com/tumblr_ltluimAfjK1qdei8m.jpg +[19]: http://media.tumblr.com/tumblr_lo4oxnssMb1qdei8m.jpg +[20]: http://media.tumblr.com/tumblr_ltlukcCdfG1qdei8m.jpg +[21]: http://media.tumblr.com/tumblr_lo5r6ziOH41qdei8m.jpg +[22]: http://media.tumblr.com/tumblr_lo5r8h6UR81qdei8m.jpg +[23]: http://media.tumblr.com/tumblr_ltlushB81i1qdei8m.jpg +[24]: http://media.tumblr.com/tumblr_lqq7t02jP01qdei8m.jpg diff --git a/recipes/new-monkey-bread.txt b/recipes/new-monkey-bread.txt new file mode 100644 index 0000000..83ff106 --- /dev/null +++ b/recipes/new-monkey-bread.txt @@ -0,0 +1,19 @@ +4 cups gluten free flour blend (I use Bob's Red Mill Gluten Free 1 to 1 Baking Flour) +3 teaspoons kosher salt +3 teaspoons baking powder +1 teaspoon baking soda +1 cup unsalted butter, cold and cubed +1 1/2 cups buttermilk +1 cup granulated sugar +2 teaspoons cinnamon +2 sticks unsalted butter +1/2 cup brown sugar + +1. Preheat oven to 350 degrees F. Grease bundt pan and set aside. +2. Whisk to combine gluten free flour, kosher salt, baking powder, and baking soda. Slowly pour buttermilk into mixture until the dough forms a lumpy ball. The dough should be loose. Do not over mix. +3. Wrap dough in plastic wrap and let rest in refrigerator for 30 minutes. +4. After dough has been chilled, roll into balls. +5. Combine granulated sugar and cinnamon into 1 gallon zip bag. Shake to mix evenly. +6. Cut dough balls into quarters and put into gallon zip bag. Shake to coat in cinnamon sugar. Make sure dough is coated so that they don't stick together. Place dough in greased bundt pan. +7. Melt the two sticks of butter together with the brown sugar. Cook the mixture until the butter and sugar become one. Once it has become one color, pour over the dough. +8. Bake for about 30-40 minutes until the crust is a deep dark brown on top. When it is finished cooking, remove from oven and let cool for about 15-30 minutes before turning over onto to a plate. diff --git a/recipes/no knead einkorn sourdough bread.txt b/recipes/no knead einkorn sourdough bread.txt new file mode 100644 index 0000000..c50b322 --- /dev/null +++ b/recipes/no knead einkorn sourdough bread.txt @@ -0,0 +1,8 @@ +--- +title: +date: 2015-08-28T11:07:09Z +source: http://www.thehealthyhomeeconomist.com/no-knead-einkorn-sourdough-bread +tags: recipes + +--- + diff --git a/recipes/north african-style chickpea salad.txt b/recipes/north african-style chickpea salad.txt new file mode 100644 index 0000000..427a1d0 --- /dev/null +++ b/recipes/north african-style chickpea salad.txt @@ -0,0 +1,106 @@ +--- +title: North African-Style Chickpea Salad and Lessons From 2008 +date: 2015-08-02T21:01:28Z +source: http://cheaphealthygood.blogspot.com/2008/12/lessons-from-2008-and-north-african.html +tags: recipes + +--- + +North African-Style Chickpea Salad +Serves 6 +Adapted from [_Cook's Illustrated Best Light Recipe_][11]. + +![][13]2 (15.5 ounce) cans chickpeas, drained and rinsed +1 carrot, peeled and grated +½ cup raisins +2 Tablespoons fresh mint leaves +2 tablespoons extra virgin olive oil +1-1/2 tablespoons juice from 1 lemon +1 small garlic clove, minced or pressed (about ½ teaspoon) +½ teaspoon ground cumin +½ teaspoon paprika +salt and ground black pepper + +1) In a large mixing or serving bowl, combine chickpeas, grated carrots, raisins and mint. Stir. + +2) In a separate small bowl, combine oil, lemon juice, garlic, cumin, and paprika. Whisk it together, like you would a dressing. Pour over chickpea mixture and stir thoroughly to combine. Salt and pepper to taste. Serve at room temperature or a little chilled. Great for picnics. + +Approximate Calories, Fat, and Price Per Serving +200 calories, 7 g fat, $0.63 + +Clur:~$ + │ 30 │ + │ 31 11) Bizarre food combinations occasionally work out: [strawberries and balsamic vinegar][7], [black │ + │ beans and brownie mix][8], [nectarines and blue cheese][9], [cranberries and mint][10], and chickpeas │ + │ and raisins. Which, coincidentally, brings us to today's recipe, North African Style Chickpea Salad, │ + │ from my new favorite culinary tome, [_Cook's Illustrated Best Light Recipe_][11] book (also │ + │ highlighted in [today's Serious Eats column about Barley Risotto][12]). │ + │ 32 │ + │ 33 Boasting six grams of fiber per serving and a 15-minute prep time, this neat little side dish is a │ + │ grand ol' accompaniment to … well, almost anything. I had some for lunch today alongside pineapple and │ + │ The Boyfriend's mom's Honey Oatmeal Raisin Cookies, and it was like riding a unicorn in Valhalla. │ + │ (Translation: very good.) The mint and raisin go together surprisingly well, and provide a nice │ + │ counterpart to the savory chickpeas. Who knew? │ + │ 34 │ + │ 35 Oh, one note: the nutrition information provided by _Cook's Illustrated_, but the price calculations │ + │ are my own. Enjoy! │ + │ 36 │ + │ 37 North African-Style Chickpea Salad │ + │ 38 Serves 6 │ + │ 39 Adapted from [_Cook's Illustrated Best Light Recipe_][11]. │ + │ 40 │ + │ 41 ![][13]2 (15.5 ounce) cans chickpeas, drained and rinsed │ + │ 42 1 carrot, peeled and grated │ + │ 43 ½ cup raisins │ + │ 44 2 Tablespoons fresh mint leaves │ + │ 45 2 tablespoons extra virgin olive oil │ + │ 46 1-1/2 tablespoons juice from 1 lemon │ + │ 47 1 small garlic clove, minced or pressed (about ½ teaspoon) │ + │ 48 ½ teaspoon ground cumin │ + │ 49 ½ teaspoon paprika │ + │ 50 salt and ground black pepper │ + │ 51 │ + │ 52 1) In a large mixing or serving bowl, combine chickpeas, grated carrots, raisins and mint. Stir. │ + │ 53 │ + │ 54 2) In a separate small bowl, combine oil, lemon juice, garlic, cumin, and paprika. Whisk it together, │ + │ like you would a dressing. Pour over chickpea mixture and stir thoroughly to combine. Salt and pepper │ + │ to taste. Serve at room temperature or a little chilled. Great for picnics. │ + │ 55 │ + │ 56 Approximate Calories, Fat, and Price Per Serving │ + │ 57 200 calories, 7 g fat, $0.63 │ + │ 58 │ + │ 59 Calculations │ + │ 60 2 (15.5 ounce) cans chickpeas, drained and rinsed: $1.32 │ + │ 61 1 carrot, peeled and drained: $0.10 │ + │ 62 ½ cup raisins: $0.35 │ + │ 59,1 51% │ + maya lxf a2jculations +2 (15.5 ounce) cans chickpeas, drained and rinsed: $1.32 +1 carrot, peeled and drained: $0.10 +½ cup raisins: $0.35 +2 Tablespoons fresh mint leaves: $1.50 +2 tablespoons extra virgin olive oil: $0.23 +1-1/2 tablespoons juice from 1 lemon: $.20 +1 small garlic clove, minced or pressed (about ½ teaspoon): $0.03 +½ teaspoon ground cumin: $0.01 +½ teaspoon paprika: $0.02 +salt and ground black pepper: $0.02 +TOTAL: $3.78 +PER SERVING (TOTAL/6): $0.63 + +![Stumble Upon Toolbar][14] + +[1]: http://en.wikipedia.org/wiki/Hellmouth_%28Buffyverse%29 +[2]: http://www.postcardsfromyomomma.com/ +[3]: http://www.youtube.com/watch?v=jxfdDrKO8uM +[4]: http://wordstoeatby.blogspot.com/2004/12/best-homemade-chocolate-chip-cookies.html +[5]: http://www.youtube.com/watch?v=6V_DsL1x1uY +[6]: http://www.funnyordie.com/videos/e062d7b4d5/take-on-me-literal-video-version-from-dustfilms +[7]: http://cheaphealthygood.blogspot.com/2008/03/strawberries-with-balsamic-vinegar.html +[8]: http://cheaphealthygood.blogspot.com/2008/09/bride-of-frankenfood-black-bean.html +[9]: http://cheaphealthygood.blogspot.com/2008/07/ramblings-peach-nectarine-and-blue.html +[10]: http://cheaphealthygood.blogspot.com/2008/11/recovery-also-cranberry-relish-with.html +[11]: http://www.amazon.com/Light-Recipe-Editors-Illustrated-magazine/dp/0936184973/ref=sr_1_1?ie=UTF8&s=books&qid=1230583924&sr=8-1 +[12]: http://www.seriouseats.com/recipes/2008/12/healthy-delicious-barley-risotto-recipe.html +[13]: http://2.bp.blogspot.com/_ACm5Moyi_QI/SVgf2LxjOQI/AAAAAAAACDg/7skdpMUK0ic/s320/Chickpea+Salad.jpg +[14]: http://cdn.stumble-upon.com/images/120x20_su_blue.gif diff --git a/recipes/oatmeal-pressure-cooker.txt b/recipes/oatmeal-pressure-cooker.txt new file mode 100644 index 0000000..8359b88 --- /dev/null +++ b/recipes/oatmeal-pressure-cooker.txt @@ -0,0 +1,7 @@ +Steel cut oatmeal + +2.5 cups steel cut oats +6.5 cups water +pinch kosher salt + +bring to full pressure, cook 8 minutes. Allow to naturally release. diff --git a/recipes/old italian meat sauce recipe.txt b/recipes/old italian meat sauce recipe.txt new file mode 100755 index 0000000..009d432 --- /dev/null +++ b/recipes/old italian meat sauce recipe.txt @@ -0,0 +1,34 @@ +--- +title: Old Italian Meat Sauce Recipe +date: 2012-02-12T20:49:47Z +source: http://allrecipes.com/Recipe/Old-Italian-Meat-Sauce/Detail.aspx +tags: recipes + +--- + +##### + + +INGREDIENTS: +2 pounds lean ground beef +1 pound ground pork +2 tablespoons olive oil +2 onions, chopped +1 clove garlic, crushed +3 cups red wine +2 pounds fresh mushrooms, sliced +1/4 teaspoon dried rosemary +4 tablespoons chopped fresh oregano +1/4 teaspoon chopped fresh thyme +3 (29 ounce) cans tomato sauce +1 (6 ounce) can tomato paste +2 tablespoons grated Parmesan cheese + +DIRECTIONS: +1. In a large skillet, brown beef and pork over medium heat until no longer pink; set aside. +2. In a large skillet, warm olive oil over medium heat and saute onions and garlic until tender; add about 1/2 cup of wine; mix well. +3. Add mushrooms, rosemary, oregano and thyme to skillet and add another 1/2 cup wine; saute until tender. +4. Add browned meat, tomato sauce and tomato paste to mixture; simmer for 1 hour and add the remaining 2 cups of wine. +5. Simmer sauce on low for 2 to 3 hours, stirring occasionally; serve +Mar 08, 2011 + diff --git a/recipes/old-fashioned sugar cookies recipe.txt b/recipes/old-fashioned sugar cookies recipe.txt new file mode 100755 index 0000000..ba4234a --- /dev/null +++ b/recipes/old-fashioned sugar cookies recipe.txt @@ -0,0 +1,29 @@ +--- +title: Old-Fashioned Sugar Cookies Recipe & Video +date: 2014-12-14T13:48:26Z +source: http://www.marthastewart.com/333938/old-fashioned-sugar-cookies +tags: recipes + +--- + +INGREDIENTS + +3 cups all-purpose flour +1 teaspoon baking soda +1/4 teaspoon salt +1 3/4 cups granulated sugar +1/4 cup packed light-brown sugar +1 tablespoon finely grated lemon zest, plus 1 tablespoon fresh lemon juice +1 cup unsalted butter, (2 sticks), softened +2 large eggs +Sanding sugar, for sprinkling + + +DIRECTIONS + +Preheat oven to 350 degrees. Sift flour, baking soda, and salt into a bowl; set aside. + WATCH: How to Sift Flour Without a Sieve +Put sugars and lemon zest in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed 30 seconds. Add butter; mix until pale and fluffy, about 1 minute. Mix in eggs, 1 at a time, and then the lemon juice. Reduce speed; gradually add flour mixture, and mix until just combined. + WATCH: How to Zest Three Ways +Scoop dough using a 2-inch ice cream scoop; space cookies 2 inches apart on parchment-lined baking sheets. Flatten cookies slightly with a spatula. Sprinkle tops with sanding sugar, then lightly brush with a wet pastry brush; sprinkle with more sanding sugar. +Bake cookies until golden, about 15 minutes. Let cool on sheets on wire racks for 5 minutes. Transfer cookies to racks using a spatula; let cool completely. Cookies can be stored in an airtight container at room temperature up to 3 days.
\ No newline at end of file diff --git a/recipes/oven-braised mexican beef.txt b/recipes/oven-braised mexican beef.txt new file mode 100755 index 0000000..81859af --- /dev/null +++ b/recipes/oven-braised mexican beef.txt @@ -0,0 +1,119 @@ +--- +title: Oven-Braised Mexican Beef | Award-Winning Paleo Recipes +date: 2012-09-06T03:57:10Z +source: http://nomnompaleo.com/post/22316250352/oven-braised-mexican-beef +tags: recipes + +--- + +[Pin It][1] + +Who's looking for a simple recipe for fork-tender Mexican braised beef that you can make ahead for Cinco de Mayo? Did I mention that you can assemble it from pantry staples _plus_ it's [Whole30-compliant][2] to boot? + +![image][3] + +**Ingredients (Serves 4-6):** + +* 2½ pounds boneless beef short ribs, beef brisket, or beef stew meat cut into 1½-inch cubes (my favorite cut is boneless short ribs) +* 1 tablespoon chili powder (I use [Penzeys Arizona Dreaming][4]) +* 1½ teaspoons kosher salt (Diamond Crystal brand) +* 1 tablespoon coconut oil or fat of choice +* 1 medium onion, thinly sliced +* 1 tablespoon tomato paste +* 6 garlic cloves, peeled and smashed +* ½ cup roasted salsa (I use Trader Joe's Double Roasted salsa) +* ½ cup chicken stock +* ½ teaspoon [Red Boat Fish Sauce][5] +* ½ cup minced cilantro (optional) +* 2 radishes, thinly sliced (optional) + +**Here's what to do:** + +Preheat oven to 300°F with the rack located in the lower middle. + +In a large bowl, combine cubed beef, chili powder, and salt. + +![image][6] + +Toss well. + +![image][7] + +Melt fat over medium heat in a large, oven-proof [dutch oven][8]. + +Add onions… + +![image][9] + +…and sauté until transluscent. + +Stir in tomato paste and fry for 30 seconds… + +![image][10] + +![image][11] + +…before tossing in garlic… + +![image][12] + +…and seasoned beef. + +Next, pour in salsa… + +![image][13] + +…stock, and fish sauce and bring to a boil. + +![image][14] + +![image][15] + +Cover pot and place in oven for 3 hours or until beef is tender. + +![image][16] + +Taste for seasoning and adjust if necessary. (At this point, you can store the beef in the fridge for up to 4 days and reheat right before serving.) + +Spoon the beef onto a serving platter… + +![image][17] + +…and top with cilantro and radishes if you've got 'em. + +![image][18] + +Assemble your own tacos with lettuce leaves, [guacamole][19], diced onions, and cilantro. + +[¡Buen apetito!][20] + +![][21] + +[2 years ago][22] + + +![Print Friendly and PDF][23] + +[1]: http://pinterest.com/pin/create/button/ +[2]: http://whole9life.com/2012/01/whole-30-v2012/ +[3]: http://media.tumblr.com/tumblr_m2ge41fPEM1qdei8m.jpg +[4]: http://www.penzeys.com/cgi-bin/penzeys/p-penzeysarizonadreaming.html +[5]: http://www.amazon.com/gp/product/B004M050W2?ie=UTF8&tag=f05f-20&linkCode=xm2&camp=1789&creativeASIN=B004M050W2 +[6]: http://media.tumblr.com/tumblr_m2gdq3t70v1qdei8m.jpg +[7]: http://media.tumblr.com/tumblr_m2gdqmvmQa1qdei8m.jpg +[8]: http://www.amazon.com/gp/product/B0076NOP14?ie=UTF8&tag=f05f-20&linkCode=xm2&camp=1789&creativeASIN=B0076NOP14 +[9]: http://media.tumblr.com/tumblr_m2gdsf32571qdei8m.jpg +[10]: http://media.tumblr.com/tumblr_m2gdrfTNFQ1qdei8m.jpg +[11]: http://media.tumblr.com/tumblr_m2gdsyLo9V1qdei8m.jpg +[12]: http://media.tumblr.com/tumblr_m2gdtjOOFj1qdei8m.jpg +[13]: http://media.tumblr.com/tumblr_m2gdqzQwze1qdei8m.jpg +[14]: http://media.tumblr.com/tumblr_m2gduqjE9t1qdei8m.jpg +[15]: http://media.tumblr.com/tumblr_m2gdvbtnpE1qdei8m.jpg +[16]: http://media.tumblr.com/tumblr_m2gdydnT2a1qdei8m.jpg +[17]: http://media.tumblr.com/tumblr_m2ge1nXcJg1qdei8m.jpg +[18]: http://media.tumblr.com/tumblr_m2ge68VJUJ1qdei8m.jpg +[19]: http://nomnompaleo.com/post/7758558628/guacamole +[20]: http://www.omniglot.com/soundfiles/bonappetit/bonappetit2_es.mp3 +[21]: http://static.tumblr.com/st2vgno/Sz6nb3gri/cookstepbystepdivider.png +[22]: http://nomnompaleo.com/post/22316250352/oven-braised-mexican-beef +[23]: http://static.tumblr.com/st2vgno/RIzmpdzca/printerfriendly4.png diff --git a/recipes/pad see ew.txt b/recipes/pad see ew.txt new file mode 100644 index 0000000..98b62c4 --- /dev/null +++ b/recipes/pad see ew.txt @@ -0,0 +1,26 @@ +--- +title: Pad See Ew +date: 2016-08-18T21:19:30Z +source: http://www.seriouseats.com/recipes/2011/12/pad-see-ew-thai-recipe.html and http://rasamalaysia.com/pad-see-ew/2/ +tags: recipes + +--- + +Ingredients: + +2 tablespoons oil +2 cloves garlic, minced +4 oz boneless and skinless chicken breast, cut into thin pieces +8 oz dry wide rice sticks or 10 oz fresh flat rice noodles +6 oz Chinese broccoli (kalian/gailan) +or 1 1/2 cups broccoli florets, sliced and kale +2 beaten eggs, optional +Seasonings: + +2 tablespoons sweet soy sauce +2 teaspoons rice vinegar +1 tablespoon fish sauce +1 tablespoon oyster sauce +1 tablespoon sugar + +Soak noodles in room temp water for an hour or so. Start a pot of water boiling. Lightly marinate chicken with corn starch or arrowroot, soy and rice vinegar. Stir fry chicken to par cook. Then cook garlic and veg. Combine sauce ingredients and pour over for last couple of minutes. Serve. diff --git a/recipes/pad thai.txt b/recipes/pad thai.txt new file mode 100644 index 0000000..4d59703 --- /dev/null +++ b/recipes/pad thai.txt @@ -0,0 +1,54 @@ +--- +title: How to Make Thai Sticky Rice (so it's fluffy and moist!) +date: 2015-07-18T20:58:18Z +source: http://www.eatingthaifood.com/2015/02/how-to-make-thai-sticky-rice/ +tags: recipes + +--- + +Prep: + +Pad Thai Sauce + + 180g fish sauce + 226g palm sugar, finely chopped + 60g brown sugar + 150g tamarind pulp, prepared exactly as explained in how to prepare tamarind pulp + + +Ingredients + + ⅓ cup (83mL) plain vegetable oil + 4 ounces (113g) 2-3 millimeters wide dried rice noodles, following the instructions on how to prepare dried rice noodles for Pad Thai + ⅔ cup (~166mL) prepared Pad Thai sauce + 1 tablespoon (14mL) shrimp paste in oil (มันกุ้งเสวย), as mentioned in my post on Pad Thai ingredients, optional + 2 large cloves (8g) garlic, peeled and finely chopped + 1 medium shallot (18g), peeled and finely chopped + ¼ cup (24g) finely-chopped preserved radishes + ¼ cup (8g) shell-on small dried shrimp (the kind specified in my post on Pad Thai ingredients + ¾ cup (100g) the firmest tofu you can find + 220g (1/2 lb) large (31-35/lb) shrimp, peeled and deveined + 2 large eggs, cracked into a bowl + 6-7 stalks of Chinese chives + 2 cups (110g) bean sprouts + Garnishes and extras: + Sugar, dried red pepper flakes, fish sauce, and fresh limes + Chopped dry-roasted peanuts + Extra bean sprouts, soaked in acidulated water (to keep them fresh and crunchy) + Chinese chive stalks + Banana blossom, trimmed according to the instructions in my post on Pad Thai ingredients + +Instructions + + Cut the chive blades into 1-inch pieces; reserve the bottom parts of the stalks to eat with the finished dish. + Set over medium-high heat a flat pan (preferably well-seasoned cast iron pan or nonstick paella pan), no smaller than 14 inches wide. Add half of the vegetable oil to the pan when it’s hot. + Immediately add the noodles to the hot oil, followed by the sauce (if you want to add the shrimp in oil to the dish, add it to the pan now along with the sauce); stir constantly (this is much easier done with two spatulas). Keep the noodles moving all the time. + After about 30-40 seconds, with the tips of your spatulas, you should be able to feel that the noodles have softened up considerably. At this point, push them to one side and add the remaining vegetable oil to the empty side of the pan. + Add the garlic, shallot, preserved radishes, dried shrimp, tofu, and shrimp. + We have now reached the critical point of the process. The task before you is do whatever you can to: 1. keep the noodles moving almost constantly to keep them from burning or forming excessive crust at the bottom, 2. get the shrimp to cook about ½ way through, and 3. keep all the small bits of stuff in the pan from burning (those around the perimeter tend to burn first). + Once the shrimp is turning a bit opaque on both sides and all the small bits are getting brown, make a well in the middle into which you add the eggs. + Break and scramble the eggs with the tip of your spatulas; let them cook undisturbed on one side before flipping and breaking them into smaller pieces, keeping an eye on the other members of the pan the whole time, especially the noodles. + By the time the eggs are cooked: 1. the shrimp should be fully, but not overly, cooked, 2. the noodles are soft and chewy, 3. the sauce has been entirely absorbed into the noodles, and the little bits have crisped up and caramelized. + Turn off the heat immediately. + Add two handfuls of chive-bean sprout mixture to the pan and give it all a quick but gentle stir. We want to wilt the bean sprouts and chives while getting all the little bits thoroughly interspersed into the noodles. Your Pad Thai is now done. You can serve it immediately, or you can let it cool for 8-10 minutes in the pan (which, in my opinion, is when Pad Thai is at its best). + Top with 2-3 tablespoons of chopped peanuts per serving. Place a wedge of banana blossom and chive stalks on the side. Season to taste off the pan with extra fish sauce, lime juice, sugar, and dried red pepper flakes as necessary. diff --git a/recipes/paleo chick-fil-a.txt b/recipes/paleo chick-fil-a.txt new file mode 100755 index 0000000..825f998 --- /dev/null +++ b/recipes/paleo chick-fil-a.txt @@ -0,0 +1,33 @@ +--- +title: Paleo Chick-fil-A Stupid Easy Paleo +date: 2013-10-06T20:32:49Z +source: http://stupideasypaleo.com/2013/08/09/paleo-chick-fil-a/#more-6405 +tags: recipes + +--- + + +1 pound chicken breasts, cut into large chunks +⅓ cup dill pickle juice +1 egg, beaten +1 tbsp coconut milk +1 tbsp coconut flour +1 tbsp arrowroot flour +½ tbsp paprika (sweet or smoked) +½ tsp sea salt +½ tsp black pepper +½ tsp onion powder +¼ tsp garlic powder +Coconut oil for frying +## **Directions for Paleo Chick-fil-A** + +1. Cut the chicken breast into large chunks, and put it in a zip top plastic bag. Pour the pickle juice into the bag. Let it marinate in the refrigerator for at least 2 hours. (I kept it in overnight). +2. After it's done marinating, pour the pickle juice out of the bag. +3. In a small bowl, mix the beaten egg and coconut milk. Pour that into the bag and let it sit for about 10 minutes while you prepare the spice mix.[ ![Paleo Chick-fil-A | stupideasypaleo.com][7] ][8] +4. In another small bowl, mix the coconut flour, arrowroot flour, smoked paprika, salt, pepper, onion power and garlic powder. +5. Open the bag and drain out as much egg/coconut milk as you can. It doesn't have to be 100% dry because you want something for the spice mix to stick to. +6. Pour the spice mix into the bag, close the top, and really massage it into the chicken. This may take a minute or two but you want all the pieces to be evenly coated.[ ![Paleo Chick-fil-A | stupideasypaleo.com][9] ][10] +7. In a large skillet over medium-high, heat a few tablespoons of [coconut oil][11] until the oil is very hot. Add a single layer of chicken (being careful not to crowd it) to the pan and fry on each side for about 3 minutes or until it's completely cooked through. It took me two batches to cook one pound of chicken.[ ![Paleo Chick-fil-A | stupideasypaleo.com][12] ][13] + +## Change It Up + diff --git a/recipes/paleo country fried steaks.txt b/recipes/paleo country fried steaks.txt new file mode 100755 index 0000000..c559098 --- /dev/null +++ b/recipes/paleo country fried steaks.txt @@ -0,0 +1,71 @@ +--- +title: Paleo Country Fried Steaks | CrossFit + Paleo = A Winning Combination +date: 2013-03-15T00:19:18Z +source: http://mycrossfitpaleojourney.wordpress.com/2012/05/03/paleo-country-fried-steaks/ +tags: recipes + +--- + + + + +## Paleo Country Fried Steaks + +**Ingredients:** + +4 cube steaks (We just did two.) + +1/4 cup coconut flour + +1 tsp sea salt + +1/2 tsp black pepper + +1/2 tsp garlic powder + +1/2 tsp onion powder + +1 cup beef broth + +1/2 onion, sliced + +4 tbs olive oil + +**Directions:** + +* Season steaks with salt, pepper, onion powder, and garlic powder. + +![image][1] + +* Dredge in coconut flour on both sides. Shake off extra flour and let steak rest for 5 minutes. + +![image][2] + +* Heat up olive oil in a large skillet over medium high heat. +* When pan is smoking hot, add steaks and sear for 5 minutes per side to brown and make a nice crust. Remove steak from pan. +* Reduce heat to medium and add onions. Cook until softened. + +![image][3] + +* Stir in any leftover coconut flour from dredging steaks. Add in broth and whisk. +* Put steaks back in pan and cook for 10 more minutes until sauce thickens. + +![image][4] + +For the sides, I simply roasted up some zucchini and carrots. I got the recipe for the Country Fried Steaks from [PaleoMama][5]. + +The flavor in this steak was GREAT! I will tell you that I do not like the texture of stuff made with coconut flour. It has a dry powderish texture that I cannot get over. It doesn't bother Brett, but I will start subbing almond meal in future recipes. I think it's okay to use it in baked treats, but it hasn't been great in other recipes….just a personal opinion! + +### Like this: + +Like Loading... + +### _Related_ + + + +[1]: http://mycrossfitpaleojourney.files.wordpress.com/2012/04/wpid-20120424_165218.jpg?w=645 +[2]: http://mycrossfitpaleojourney.files.wordpress.com/2012/04/wpid-20120424_170527.jpg?w=645 +[3]: http://mycrossfitpaleojourney.files.wordpress.com/2012/04/wpid-20120424_172539.jpg?w=645 +[4]: http://mycrossfitpaleojourney.files.wordpress.com/2012/04/wpid-20120424_174142.jpg?w=645 +[5]: http://paleomama.com/?p=327 diff --git a/recipes/paleo monkey bread.txt b/recipes/paleo monkey bread.txt new file mode 100755 index 0000000..2694875 --- /dev/null +++ b/recipes/paleo monkey bread.txt @@ -0,0 +1,39 @@ +--- +title: Paleo Monkey Bread for GFE's Home for the Holidays +date: 2013-12-25T21:54:51Z +source: http://paleoparents.com/2011/paleo-monkey-bread-for-gfes-home-for-the-holidays/ +tags: recipes + +--- + +Monkey Bread +Ingredients +2/3 C fresh medjool dates, pureed +1/2 C coconut oil +2 Tbsp honey +1 Tbsp vanilla +2 1/2 C (divided) almond flour +1 C tapioca flour +3 Tbsp arrowroot powder +1 tsp baking soda +1/4 tsp cream of tartar +1/4 tsp salt +3 egg whites* +1/3 C chopped walnuts +6 Tbsp (divided) palm shortening or butter +3 Tbsp (divided) unrefined granulated sugar +1/2 C unrefined granulated sugar +1 T cinnamon +Instructions +♥ Puree together dates, oil, honey and vanilla until combined +♥ In a separate bowl, sift dry ingredients together, reserving 1 C almond flour, and stir to evenly distribute +♥ Add dry ingredients to wet and whisk until thick batter is formed (this will be very dry, that’s OK), set aside +♥ Whip egg whites to soft peaks +Gently fold egg whites into batter until incorporated +♥ Gently mix in remaining almond flour, 1/4 C at a time, until a very sticky dough forms +♥ In bottom of greased bundt pan, sprinkle in walnuts, 1 1/2 Tbsp palm shortening and 3 Tbsp sugar +♥ With a fork in a shallow bowl, combine sugar and cinnamon +♥ Drop tablespoons of batter into sugar and shake bowl to coat; add “dropped sugared biscuit” into bundt pan +♥ When dough is all in pan, sprinkle top with remaining shortening and sugar +Bake at 375 degrees for 30 minutes +When done, allow to cool for at least 20 minutes, turn out onto serving platter, enjoy warm diff --git a/recipes/pancakes gluten free.txt b/recipes/pancakes gluten free.txt new file mode 100644 index 0000000..ebb0f42 --- /dev/null +++ b/recipes/pancakes gluten free.txt @@ -0,0 +1,37 @@ +Ingredients + + 2 cups Gluten Free All Purpose Baking Flour + 1.5 tsp Baking Powder + 3/4 tsp Sea Salt + 3/4 tsp Baking Soda + 1.5 Tbsp honey + 1 tsp Vanilla Extract + 3 Tbsp Oil + 2 cup Water +2 tbsp (warm) + 3 Egg Whites stiffly beaten (set aside) + +Instructions + + Preheat a griddle to medium heat, about 350°F. + In a large bowl combine the All Purpose Gluten-Free Baking Flour, baking powder, sea salt and baking soda. In another bowl combine honey, vanilla, vegetable oil and warm water. Mix dry ingredients with wet ingredients; then gently fold in the egg whites. + Ladle pancake batter onto the preheated and oiled grill, flip pancakes over when they begin to puff and become lightly browned on the edges, about 3 - 4 minutes on each side. + Serve with maple syrup or your favorite fruit. + + + +--- + +Better Version: + + +Ingredients + + + 1-1/3 cups Gluten Free All Purpose Baking Flour + 1 tsp Baking Powder + 1/2 tsp Baking Soda + 1/2 tsp Sea Salt + 2 Eggs beaten + 1/2 cup Milk or dairy alternative + 2 Tbsp Extra Virgin Olive Oil + diff --git a/recipes/peanut butter balls.txt b/recipes/peanut butter balls.txt new file mode 100644 index 0000000..c89e98b --- /dev/null +++ b/recipes/peanut butter balls.txt @@ -0,0 +1,22 @@ + + + 1 1/2 cups rolled oats + 1/2 cup vanilla whey protein powder (about 2 scoops) + 1/2 tsp cinnamon + 1 T chia seeds + 1/2 cup smooth natural peanut butter (or any nut butter)* + 3 T natural honey + 1 tsp vanilla extract + 1/3 cup raisins, chocolate chips, craisins or preferred add-in + 2-4 T liquid (almond milk, milk, water etc…) + +Instructions + + Add oats, protein powder, cinnamon and chia seeds to a large bowl. + Add in peanut butter, honey and vanilla extract. Stir to combine. + Add in raisins (or preferred add-in). Mixture should be slightly sticky but still crumbly. + Slowly add in liquid 1 tablespoon at a time and using hands (get dirty!) combine until it comes together in a sticky ball that holds together. If mixture is too dry, add in more liquid but not so much that it won’t hold shape. + Roll into balls using hands. + Place in a container to set in the fridge for at least 30 minutes. + Store in fridge until ready to eat. + diff --git a/recipes/perfect rice no rice cooker.txt b/recipes/perfect rice no rice cooker.txt new file mode 100644 index 0000000..ffc6a59 --- /dev/null +++ b/recipes/perfect rice no rice cooker.txt @@ -0,0 +1,9 @@ + 2 1/4 c. long-grain white rice, jasmine rice, or basmati rice + 3 c. water + +Instructions + +* Rise and drain rice +* Combine rice and water. Stir the rice as you add in the water, but do NOT stir it again once you've turned the heat on - ever. +* Set the pot over medium-heat and patiently wait as it comes to a boil. Let it boil until the water level drops below the level of the rice (the rice will be peeking through the top). Turn the heat down to the lowest setting possible, place the kitchen towel over the top of the pot, and cover the rice with the pot’s lid. Bring the edges of the towel up and twist around the handle of the lid so they aren't dangling down near the heat element. +* Set a timer for 15 minutes and walk away. Once that timer goes off, turn the heat off entirely and let the rice sit for 10 more minutes before taking off the lid. After 10 minutes, remove the lid and fluff the rice with a fork. Serve hot. diff --git a/recipes/pesto trapanese.txt b/recipes/pesto trapanese.txt new file mode 100755 index 0000000..188788e --- /dev/null +++ b/recipes/pesto trapanese.txt @@ -0,0 +1 @@ +pesto trapanese
1 cup slivered almonds
6 garlic cloves
1 cup packed coarsely chopped fresh basil leaves
6 large plum tomatoes, peeled, seeded, coarsely chopped
1/2 cup plus 2 tablespoons olive oil
1 pound spaghetti
Slivered fresh basil
4 large plum tomatoes, seeded, chopped
Grated Pecorino Romano cheese
Grind almonds and garlic in processor. Add 1 cup basil and chop finely. Add 6 peeled tomatoes and chop finely. Add oil and puree until almost smooth. Season with salt and pepper. (Can be prepared 6 hours ahead. Cover and chill.)
Cook spaghetti in large pot of boiling salted water until tender but still firm to bite. Drain. Return to pot. Add sauce and toss to coat. Transfer to large bowl. Top with slivered basil and tomatoes. Serve, passing cheese separately.
Serves 4.
Bon Apptit
October 1993
\ No newline at end of file diff --git a/recipes/pizzeria delfina's spicy cauliflower.txt b/recipes/pizzeria delfina's spicy cauliflower.txt new file mode 100755 index 0000000..201dca0 --- /dev/null +++ b/recipes/pizzeria delfina's spicy cauliflower.txt @@ -0,0 +1,67 @@ +--- +title: Pizzeria Delfina's Spicy Cauliflower | Award-Winning Paleo Recipes +date: 2012-07-26T01:08:23Z +source: http://nomnompaleo.com/post/11861165935/pizzeria-delfinas-spicy-cauliflower +tags: recipes + +--- + +![][1] + +I miss [Pizzeria Delfina][2] something fierce. Once upon a time, our carb-addicted family visited the joint once a month, gorging on pizzas and inventive, lusty veggie accompaniments — but it's been over a year-and-a-half since we last broke bread there. Now that we're Paleo, I'm not sure if/when we'll be back. + +One of my favorite side dishes at Delfina was their spicy cauliflower appetizer — the florets were fried until golden and crunchy on the outside and tossed with pepper flakes, garlic, capers, and bread crumbs. + +I found the [original recipe][3] online and made this dish tonight with a few tweaks to make it Paleo-friendly. The dish was just how I remembered — toasty, tender, spicy, and piquant. + +**Here's what I gathered to feed four people:** + +* 1 large cauliflower +* 1/4 cup coconut oil +* Kosher salt +* 1/4 cup capers, drained +* 1/4 cup chopped Italian parsley +* 2 cloves garlic, thinly sliced lengthwise +* 1 teaspoon Aleppo pepper (or red pepper flakes) + +**Here's how I made it:** + +I grabbed a head of cauliflower… + +![][4] + +…and trimmed around the core to release the florets. + +![][5] + +I heated the coconut oil in a cast iron skillet over medium high heat and when it was shimmering, I dropped in the cauliflower along with a generous sprinkle of salt. + +![][6] + +(Make sure the cauliflower isn't overcrowded — fry in two batches if you must!) + +While the cauliflower browned in the skillet, I sliced the garlic, measured the capers… + +![][7] + +…and chopped the parsley. + +![][8] + +I kept flipping the florets to make sure they were brown all over (8-10 minutes total). + +Once the cauliflower was toasty, I tossed the capers, parsley, and garlic in the pan and stir-fried everything until the garlic was browned. As a final step, I threw in the Aleppo pepper and adjusted the seasoning with additional salt. + +![][9] + +See? Cauliflower is so damn versatile! + +[1]: http://media.tumblr.com/tumblr_ltjxdoghYg1qdei8m.jpg +[2]: http://pizzeriadelfina.com/ +[3]: http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2006/11/29/FDGPCMKAKN1.DTL +[4]: http://media.tumblr.com/tumblr_ltjxaloUbY1qdei8m.jpg +[5]: http://media.tumblr.com/tumblr_lre9ksvcOP1qdei8m.jpg +[6]: http://media.tumblr.com/tumblr_ltjxbxXEo71qdei8m.jpg +[7]: http://media.tumblr.com/tumblr_ltjxa2MEwd1qdei8m.jpg +[8]: http://media.tumblr.com/tumblr_ltjxb5YTug1qdei8m.jpg +[9]: http://media.tumblr.com/tumblr_ltjxcweB1x1qdei8m.jpg diff --git a/recipes/pork belly croutons with kale salad.txt b/recipes/pork belly croutons with kale salad.txt new file mode 100755 index 0000000..a8b69f4 --- /dev/null +++ b/recipes/pork belly croutons with kale salad.txt @@ -0,0 +1,91 @@ +--- +title: Pork Belly Croutons with Kale Salad +date: 2013-09-14T19:57:46Z +source: http://www.marksdailyapple.com/pork-belly-croutons-with-kale-salad/#axzz2etUZQXnR +tags: + +--- + +![PorkBellySalad][1]Crispy, crackling nuggets of pork belly are better than traditional bread croutons, any day of the week. Pork belly "croutons" add crunch and saltiness to salad, plus they have a succulent, fatty middle that a square of stale bread can't compete with. + +But you probably don't need to be sold on loving meat croutons over bread croutons. So let's get right down to the recipe. How does one turn a tough slab of pork belly into gorgeous layers of thin, crispy skin, velvety fat and tender meat? It's easier than you think. Plus, pork belly is a relatively inexpensive cut of meat and easy + inexpensive + incredible flavor = Primal happiness. + +In this recipe for seared pork belly, the belly is first seasoned, braised and chilled. The process is simple, but takes about 24 hours so plan ahead. The pork belly is edible and quite tasty at this point but the last step, searing it quickly in a pan, is what really transforms pork belly into something special. + +But here's the best part. Pork belly and [kale][2] are unbelievably good together. If you identify more as a meat lover than a kale lover, this pork and kale salad will help you see kale in a new way. Fatty pork and raw kale are a delicious yin-yang combination. + +**Serves:** 4 + +**Time in the Kitchen:** About 24 hours to braise and chill, plus 30 minutes of hands-on cooking + +**Ingredients:** + +![ingredients 8][3] + +* 1/2 teaspoon black peppercorns (2.5 ml) +* 1/2 teaspoon fennel seeds (2.5 ml) +* 1 teaspoon coriander seeds (5 ml) +* 1 1/2 to 2 pounds pork belly, with skin (680 to 900 g) +* 2 bay leaves +* 1 onion, sliced +* 2 garlic cloves, sliced +* 1 cup water (240 ml) +* 2 large bunches of lacinato /Tuscan kale +* 1 large lemon, juice and zested +* 1 tablespoon plus 1 teaspoon Dijon mustard (20 ml) +* 2 small shallots, finely chopped +* 1/2 teaspoon kosher salt (2.5 ml) +* 1/3 cup olive oil, or more to taste (80 ml) + +**Instructions:** + +Skin-on pork belly can be found at Asian grocery stores or be special-ordered from your butcher. + +Preheat the oven to 250 °F (120 °C). + +Combine the peppercorns, fennel and coriander seeds in a dry sauté pan and toast over medium-high heat until fragrant, about 2 minutes. Transfer to a cutting board and crush with a rolling pin or pulse a few times in a coffee grinder. + +Season the pork liberally with salt (1 to 2 teaspoons/5 to 10ml) then place skin side up in a baking dish, ideally one that's not too much bigger than the belly. Sprinkle the crushed spices, bay leaves, onion, garlic and spices over and around the belly. + +![Step1 5][4] + +Pour the cup of water in the baking dish then cover the dish tightly with foil, then a lid. This makes an extra airtight seal. If the baking dish doesn't have a lid, then just make sure the foil is really tight. + +Braise the pork belly until the meat is very tender, about 4 1/2 hours. + +Take the dish out of the oven, remove the lid and foil and let the liquid cool completely. Then, transfer the dish to the refrigerator overnight. + +Remove the chilled pork belly from the pot. Scrape off most of the seasonings and/or onion that are stuck to the meat. Discard the liquid the pork was braised in. + +Cut the pork belly into small bite-sized squares, about 36 pieces. Taste the pork and season with salt if needed. Set aside. + +![Step2 5][5] + +Pull the kale leaves off the inner stalk (discard the stalk) then tear or cut the leaves into small pieces. Put the kale in a large bowl. + +In a small bowl, whisk together the lemon juice and zest, mustard, shallot, salt and olive oil. Add more olive oil to adjust the flavor and make it less tangy, if desired. + +Pour the dressing over the kale leaves and massage it into the leaves with your hands. Massaging the kale leaves helps make them tender. Set aside. + +Lightly coat a sauté pan with fat (lard or coconut oil are options) and put it over medium-high heat. (Pork skin can really stick to a hot pan, which will ruin your seared pork belly. For this reason, a [non-stick pan][6] works best for searing pork belly. However, if you don't want to use non-stick then a well-seasoned cast iron pan is the next best choice for this recipe.) + +Add pieces of the pork belly to the pan in small batches, skin side down. Placing the pieces close together in the pan so they can lean up against each other will keep them from tipping over. Sear until the skin is deeply browned and crispy, then continue to sear the pork on all sides until nicely browned. Beware of hot fat splattering while you cook. If you own a splatter guard, use it! + +![Step3 2][7] + +It will probably be necessary to drain fat out of the pan between batches. If too much fat collects in the pan, the pork won't get crispy and the hot fat will splatter like crazy. + +Toss the warm pork belly "croutons" with the kale and serve. + +![PorkBellySalad][1] + +#### _Not Sure What to Eat? Get the [Primal Blueprint Meal Plan][8] for Shopping Lists and Recipes Delivered Directly to Your Inbox Each Week_ + +[1]: http://i247.photobucket.com/albums/gg158/MDA2008/MDA%202012/PorkBellySalad.jpg "Pork Belly Salad" +[2]: http://www.marksdailyapple.com/kale/#axzz2ebsO1VK6 "Smart Fuel: Kale" +[3]: http://i247.photobucket.com/albums/gg158/MDA2008/MDA%202012/ingredients-8.jpg "Ingredients" +[4]: http://i247.photobucket.com/albums/gg158/MDA2008/MDA%202012/Step1-5.jpg "Pork Belly" +[5]: http://i247.photobucket.com/albums/gg158/MDA2008/MDA%202012/Step2-5.jpg "Cooked Pork Belly" +[6]: http://www.marksdailyapple.com/safe-cookware/#axzz2ebSdOoNr "Safe Cookware" +[7]: http://i247.photobucket.com/albums/gg158/MDA2008/MDA%202012/Step3-2.jpg "Frying Pork Belly" +[8]: http://www.primalblueprint.com/product/Primal_Blueprint_Meal_Plan/Services "Primal Blueprint Meal Plan" diff --git a/recipes/primal spaghetti squash gratin.txt b/recipes/primal spaghetti squash gratin.txt new file mode 100755 index 0000000..6b21757 --- /dev/null +++ b/recipes/primal spaghetti squash gratin.txt @@ -0,0 +1,90 @@ +--- +title: Spaghetti Squash Gratin (Primal & Gluten-Free) +date: 2013-12-31T22:06:32Z +source: http://paleospirit.com/2012/spaghetti-squash-gratin-primal-gluten-free/ +tags: recipes + +--- + +## ![Spaghetti Squash Gratin: Paleospirit.com][1] + +**Warning!** The recipe for Spaghetti Squash Gratin contains dairy ingredients. This one is going to be hard to resist. So if you are strictly dairy-free you might want to stop reading now. + +![PaleoSpirit.com Spaghetti Squash Gratin][2] + +Okay, if you are still reading I will assume you eat dairy products from time to time. + +Minimally, I hope you are not inclined to inform me in the comments the paleo diet does not include dairy. (Actually, yes it does depending on your tolerance and the type of dairy. But let's not argue. Okay?) + +Perhaps we can agree on the term "primal" which is typically used to describe a paleo diet or recipe that does include some dairy products. So let's agree the following recipe is a **Primal Spaghetti Squash Gratin**. + +![spaghetti squash gratin by PaleoSpirit.com][3] + +The dairy in this spaghetti squash gratin is not just any old dairy, it's one of the most wonderful cheeses known to mankind. + +I'm talking about **Gruyère cheese**. + +![Gruyere cheese for primal spaghetti squash gratin][4] + +If you have never tried Gruyère you are really missing out. Gruyère is a type of Swiss cheese. This is the same cheese found atop high quality French onion soup. When added to a gratin it imparts a simply amazing flavor. And, in my experience, it is worth splurging on the original version made in Switzerland as opposed to domestic U.S. varieties. The flavor of the original Gruyère is unsurpassed and you need less of it to get the characteristic creamy, nutty, earthy and complex flavor in a recipe. + +![Spaghetti Squash Gratin][5] + +This dish is great on chilly autumn and winter days. The spaghetti squash still has a slight crunch and the nutmeg accents the Gruyère perfectly. It would be delicious with steak and a salad or really any meal that you may, in the past, have served with (God forbid) Macaroni & Cheese. + +## **Primal Spaghetti Squash Gratin** + +## **Ingredients** + +* 1 spaghetti squash +* 2 tablespoons butter +* 1 medium onion, finely diced +* 3/4 cup plain Greek yogurt +* 1 1/4 cup grated Gruyère cheese (divided) +* 1 1/2 – 2 teaspoons sea salt (to taste) +* 1/2 teaspoon black pepper +* 1/4 teaspoon grated nutmeg + +; + +## **Instructions** + +1. Preheat oven to **375 degrees F**. +2. Cut it in half lengthwise and place rind side up on a baking sheet. (If you have trouble cutting the squash you might consider microwaving for a couple of minutes just to soften a bit before baking.) Pour enough water in the pan to come up about 1/4". Bake for 45 minutes and allow to cool.![spaghetti squash gratin][6] +3. Scoop out the seeds and membranes from each side of the squash. (I find it easier to do after baking but some people do it before)![baked spaghetti squash][7] +4. Use a fork to "shred" the flesh of the spaghetti squash -set aside. +5. Heat butter in a medium/large pan. Mmmm butter….![melting butter][8] +6. Add the finely diced onions to the pan and sauté until translucent (approximately 12 minutes). Stir in the salt, pepper and nutmeg. +7. Add the Greek yogurt, spaghetti squash and 3/4 cup of the Gruyère to the pan, stirring to combine, and heat for a couple of minutes on medium. +8. Pour the mixture into a baking dish and spread it evenly.![spaghetti squash in baking dish][9] +9. Top with the remaining 1/2 cup of grated cheese and bake for 30 minutes until hot and bubbling. If the top is not browned you can broil on high for a few minutes until the Gruyère cheese is nicely toasted. + +**Serves 8-10** + +Enjoy! + +![Spaghetti Squash Gratin: PaleoSpirit.com][10] + +What do you think? Will you try this primal spaghetti squash gratin? + +Find other paleo and primal side dish recipes [here][11]. + +Find me on [Facebook][12]. + +**Subscribe to Paleo Spirit here:** + +[Pin It][13] + +[1]: http://paleospirit.com/wp-content/uploads/2012/11/spaghetti-squash-sign-1024x676.jpg "Spaghetti Squash Gratin:: Paleospirit.com" +[2]: http://paleospirit.com/wp-content/uploads/2012/11/IMG_9271-copy1-682x1024.jpg "PaleoSpirit.com Spaghetti Squash Gratin" +[3]: http://paleospirit.com/wp-content/uploads/2012/11/IMG_9266-copy1-1024x731.jpg "spaghetti squash gratin by PaleoSpirit.com" +[4]: http://paleospirit.com/wp-content/uploads/2012/11/IMG_9250-1024x731.jpg "Gruyere cheese" +[5]: http://paleospirit.com/wp-content/uploads/2012/11/IMG_9275-copy-1024x731.jpg "Spaghetti Squash Gratin" +[6]: http://paleospirit.com/wp-content/uploads/2012/11/cut-spaghetti-squash1-1024x385.jpg "cut spaghetti squash" +[7]: http://paleospirit.com/wp-content/uploads/2012/11/IMG_9246-1024x731.jpg "baked spaghetti squash" +[8]: http://paleospirit.com/wp-content/uploads/2012/11/IMG_9244-1024x731.jpg "melting butter" +[9]: http://paleospirit.com/wp-content/uploads/2012/11/spaghetti-squash-mixture-1024x731.jpg "spaghetti squash in baking dish" +[10]: http://paleospirit.com/wp-content/uploads/2012/11/IMG_9285-copy-682x1024.jpg "Spaghetti Squash Gratin: PaleoSpirit.com" +[11]: http://paleospirit.com/paleo-recipes/side-dishes/ +[12]: https://www.facebook.com/PaleoSpirit +[13]: http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fpaleospirit.com%2F2012%2Fspaghetti-squash-gratin-primal-gluten-free%2F&media=http%3A%2F%2Fpaleospirit.com%2Fwp-content%2Fuploads%2F2012%2F11%2FIMG_9271-copy.jpg&description=Spaghetti+Squash+Gratin+using+Gruyere+cheese+and+Greek+yogurt%3A+%23Primal%2C+Grain-free%2C+Gluten-free+side+dish+from+%40paleospirit diff --git a/recipes/primalmagicwonderdough.pdf b/recipes/primalmagicwonderdough.pdf Binary files differnew file mode 100755 index 0000000..69921e3 --- /dev/null +++ b/recipes/primalmagicwonderdough.pdf diff --git a/recipes/ranch dressing dairy free.txt b/recipes/ranch dressing dairy free.txt new file mode 100644 index 0000000..904c0c5 --- /dev/null +++ b/recipes/ranch dressing dairy free.txt @@ -0,0 +1,18 @@ +Ingredients + + 1/3 cup unsweetened coconut milk (the kind in the box) + 1 teaspoon apple cider vinegar + 1 cup mayonaise + 2 Cloves garlic (pressed or finely minced) + 2 Tablespoons chopped Italian parsley + 3 Tablespoons minced green onions + 1 teaspoon white wine vinegar + freshly ground pepper + +Directions +Ranch Dressing Ingredients +Pour apple cider vinegar into coconut milk. Let sit for 5 to 10 minutes to "curdle" and become buttermilk +Ranch Dressing Whisk +In a bowl or large measuring cup, whisk together mayonnaise, pressed garlic, parsley, green onions, white wine vinegar, "buttermilk", and pepper +Ranch Dressing +Pour into container and store in refrigerator diff --git a/recipes/red wine butter.txt b/recipes/red wine butter.txt new file mode 100755 index 0000000..44f336c --- /dev/null +++ b/recipes/red wine butter.txt @@ -0,0 +1 @@ +red wine butter
1 c red wine
1/3 c shallots
1/2 c orange juice
1/4 c balsamic vinegar
1 t tomato paste
1 bay leaf
1 t orange zest
1/2 c butter
1 t salt
1/4 t pepper
2 T EVOO
Combine wine, shallots, orange juice, vinegar, tomato paste and bay leaf over high heat. reduce until jam like. Discard bay leaf and place in ice bath until cooled. Cream in butter, orange zest and season.
\ No newline at end of file diff --git a/recipes/roasted acorn squash.txt b/recipes/roasted acorn squash.txt new file mode 100755 index 0000000..98e73fc --- /dev/null +++ b/recipes/roasted acorn squash.txt @@ -0,0 +1 @@ +ROASTED ACORN SQUASH WITH CHILE VINAIGRETTE
This late-season squash is roasted to coax out its subtle sugars before being mixed with citrus juice, chile, and cilantro.
Active time: 15 min
Start to finish: 45 min
Servings: Makes 4 servings.
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Ingredients
2 (1 1/2 - to 1 3/4-lb) acorn squash
1/2 teaspoon black pepper
1 teaspoon salt
6 tablespoons olive oil
1 garlic clove
1 1/2 tablespoons fresh lime juice, or to taste
1 to 2 teaspoons finely chopped fresh hot red chile, including seeds
2 tablespoons chopped fresh cilantro
Preparation
Put oven racks in upper and lower thirds of oven and preheat oven to 450°F. Halve squash lengthwise, then cut off and discard stem ends. Scoop out seeds and cut squash lengthwise into 3/4-inch-wide wedges. Toss squash with black pepper, 3/4 teaspoon salt, and 2 tablespoons oil in a bowl, then arrange, cut sides down, in 2 large shallow baking pans. Roast squash, switching position of pans halfway through roasting, until squash is tender and undersides of wedges are golden brown, 25 to 35 minutes.
While squash roasts, mince garlic and mash to a paste with remaining 1/4 teaspoon salt. Transfer paste to a small bowl and whisk in lime juice, chile (to taste), cilantro, and remaining 1/4 cup oil until combined. Transfer squash, browned sides up, to a platter and drizzle with vinaigrette.
\ No newline at end of file diff --git a/recipes/roasted carrots with feta and parsley.txt b/recipes/roasted carrots with feta and parsley.txt new file mode 100755 index 0000000..b8d4f43 --- /dev/null +++ b/recipes/roasted carrots with feta and parsley.txt @@ -0,0 +1,57 @@ +--- +title: Roasted Carrots with Feta and Parsley +date: 2014-02-23T01:34:22Z +source: http://www.nwedible.com/2014/01/roasted-carrots-with-feta-and-parsley.html +tags: recipes + +--- + +This is a simple side dish that turns even bulk, supermarket carrots into something special. The combination of the sweet roasted carrots and the salty feta works really well together, and the parsley and lemon keep everything fresh and bright tasting. + +![Roasted Carrots][1] + +This dish couldn't be simpler – toss carrots in olive oil and season with lemon zest and salt. High heat roast at 475-degrees, and finish the tender, caramelized carrots with a squeeze of fresh lemon juice, crumbled feta and chopped parsley. + +![carrots-lg][2] + + +## Printable Recipe + +Roasted Carrots with Feta and Parsley + +Prep time: 10 mins + +Cook time: 25 mins + +Total time: 35 mins + +Serves: 4 as a side + + + +Ingredients + +* 6 to 8 large carrots +* 2 tablespoons olive oil +* Kosher salt to taste. +* Zest and juice of one lemon +* 2 oz. good feta cheese. +* Several stems Italian flat leaf parsley, rough chopped. + +Instructions + +1. Preheat oven to 475-degrees. +2. Scrub and peel carrots, then slice each carrot into large matchsticks by cutting each carrot in half lengthwise, and cutting each half into quarters lengthwise. +3. Toss the carrot sticks with the olive oil, salt, and the zest of the lemon until evenly coated. Slice the lemon in half and set aside for later. +4. Scatter the carrots in an even layer on a parchment-lined sheet pan. +5. Roast the carrots for 15-25 minutes depending on the size of your carrot sticks. The carrots should be tender all the way through but not mushy, and should be nicely caramelized where they were sitting on the sheet pan. +6. Squeeze the juice of half the reserved lemon over the hot roasted carrots and transfer to a wide serving bowl. Crumble the feta over the carrots and sprinkle with chopped parsley. +7. Serve right away. + +3.2.2265 + + +_ What are your favorite vegetables to roast?_ + +[1]: http://www.nwedible.com/wp-content/uploads/2014/01/IMG_84612.jpg +[2]: http://www.nwedible.com/wp-content/uploads/2014/01/carrots1.jpg diff --git a/recipes/roasting a chicken - how to prepare a chicken to roast including cleaning, seasoning and trussing plus roasting times..txt b/recipes/roasting a chicken - how to prepare a chicken to roast including cleaning, seasoning and trussing plus roasting times..txt new file mode 100644 index 0000000..cbff15a --- /dev/null +++ b/recipes/roasting a chicken - how to prepare a chicken to roast including cleaning, seasoning and trussing plus roasting times..txt @@ -0,0 +1,164 @@ +--- +title: How to roast a chicken including roasting times +date: 2011-11-29T12:25:44Z +source: http://www.helpwithcooking.com/cooking-poultry/roast-chicken.html#roasting-temp-time +tags: + +--- + +![roast chicken][1] + + +A roast chicken dinner is a hugely popular meal worldwide. The method used to prepare and roast the chicken will vary from country to country, yet a perfectly roasted chicken will always go down well at the dinner table. + +## Introduction + +Chicken is a lean white meat that is low in saturated fats and generally a much healthier option than red meats such as beef or lamb. + +Due to intensive farming methods, chickens are now widely available in most food stores at a relatively inexpensive price compared to other meats. + +Chickens that have been raised in confined conditions are usually smaller in size and less flavoursome. They are also reared on feed that could contain chemicals, artificial substances and pesticides. + +"Free-range" and Organic chickens may be slightly more expensive, nevertheless they have been reared in a much more natural environment. + +Moreover, Organic chickens are only fed grain that has been cultivated in the ground without the aid of fertilisers, pesticides or any other chemicals. + +Chicken is an extremely versatile food that can be cooked in a number of ways. + +Roasting a chicken is a simple and easy way of cooking the bird and provides an extremely tasty meal, or number of meals. + +Leftovers can be turned into salads, soups or sandwiches and even the carcass and bones won't go to waste, as they can be used to prepare a delicious homemade stock or gravy (see section on [poultry stock][2] and [gravy][3]). + +Fresh chickens, as opposed to frozen ones are probably best to prepare, as they will be more flavoursome, but either will do. + +Buy a fresh chicken and store it in the fridge, carefully wrapped and away from other produce, for 1 - 2 days at the most. + +## Safety measures + +Before handling the raw poultry, make certain that you have washed your hands with soap and hot water and that you prepare the meat using clean utensils and spotless surfaces. + +Raw poultry and the poultry juices can easily contaminate other foods, so it is extremely important that extreme caution is taken in the storage and preparation of the chicken. + +## Roasting temperatures and times + +First of all you will need to preheat the oven to a temperature of 375ºF (190ºC). + +Roasting a chicken does not take quite so long as roasting a turkey, however a large chicken could still take over 2 hours to roast. + +As a general rule, calculate a cooking time of 20 minutes per pound of meat plus an additional 10 - 20 minutes at a temperature of 375ºF (190ºC). Therefore, a 5 lb chicken will need to be roasting in the oven for at least 1h 50 mins. A 5 lb bird will serve between 4 - 5 people. + +Some people prefer to set the oven temperature to 450ºF (230ºC) and roast the bird at this high temperature for the first 10 - 15 minutes or the last 10 - 15 minutes. The rest of the time the chicken should be roasted at 375ºF (190ºC). The surge of heat will result in a really crispy and brown skin and deliciously succulent meat. + +The table below is a guideline for roasting times for a chicken at 375ºF (190ºC). + +**Chicken Roasting times (unstuffed)** + +2½ - 3 lbs - +3½ - 4 lbs - +4½ - 5 lbs - +5 - 6 lbs - + +1 - 1¾ hrs +1½ - 1¾ hrs +1½ - 2 hrs +1¾ - 2½ hrs + + +**Chicken Roasting times (stuffed)** + +2½ - 3 lbs - +3½ - 4 lbs - +4½ - 5 lbs - +5 - 6 lbs - + +1½ - 2 hrs +1¾ - 2¼ hrs +2 - 2½ hrs +2¼ - 2¾ hrs + + +## Skin or no skin? + +Even though chicken meat has much fewer calories than some other meats, most of the fat (about 30%) is contained in the skin. + +For many of us, the skin is the best part of the chicken, however if you are keeping a watchful eye on your calorie intake, then you should really try to avoid eating the skin. + +In saying this, the skin must be kept on throughout roasting, as it is the skin that holds the moisture in the meat and keeps the fat out of the meat. If you remove the skin beforehand, which is a feat in itself, then the meat, when it is cooked, will be very dry and probably quite tough as well. + +## Remove the giblets + +The first thing to do with your chicken after you have removed it from its packaging, is to remove the giblets from the body cavity. The giblets are usually wrapped up and deposited in the abdominal cavity. + +Many people reserve the giblets and use them to prepare soups, gravy etc. Chicken livers can be fried or made into a mouth-watering homemade pate. + +If you are going to use the giblets later on, once the giblets have been removed, they should immediately be transferred to the refrigerator away from all other foods and used within 1 -2 days. + +With a chicken you also need to check to see whether the kidneys have been removed. The kidneys are located in the tail end of the bird, in the abdominal cavity and they are a dark red colour. If the kidneys are still in place, they can easily be removed by using your fingers. + +## Cleaning the chicken + +The chicken should then be thoroughly cleaned and rinsed under a cold running tap and patted dry with a kitchen towel. + +Washing the bird will kill not all of the bacteria, but all of it will be destroyed during cooking. + +Drying the bird with kitchen towels will ensure a nice brown and crispy skin. + +## Seasoning the chicken + +Place the chicken on a wire rack set in a shallow roasting tin and grease the skin of the chicken with either butter or olive oil. Using a rack will ensure that the fat drips out of the bird and away from the meat. + +Then, season the bird with loads of salt and freshly ground black pepper. Salt and pepper can also be rubbed into the body cavity for additional flavour. + +For a really simple roast chicken, the bird would now be ready to place inside the oven. However, for that extra taste and something slightly different, try any of the following: + +* Season the bird inside and out with a selection of herbs such as rosemary, thyme, sage or Tarragon. +* Stuff some herbs under the skin of the bird for even more flavour. +* Place half and onion and some garlic into the body cavity. +* Or if you prefer, fill the cavity with orange or lemon wedges. +Any of the above will give the meat a delicious and aromatic flavour. + +Note that the above are not the same as stuffing a bird (see the [section][4] on stuffing poultry). + +## To truss or not to truss? + +After seasoning the chicken, you may want to truss it before placing it in the oven. Trussing is not necessary, especially for smaller birds, yet a trussed bird does keep its shape during cooking and is also easier to carve. Untrussed birds will cook faster and more evenly. + +## Use a meat thermometer + +To guarantee that all the bacteria is destroyed and that the chicken is properly cooked, it is advisable to use a meat thermometer to certify that the correct temperatures have been reached during cooking. + +Insert the meat thermometer into the thickest part of the chicken's thigh, without touching the bone. When the chicken is done, the meat thermometer will have recorded a temperature of 180ºF (83ºC). + +## Basting the chicken + +Every 20 minutes you should remove the chicken from the oven and close the oven door to keep the heat in. With a spoon or a brush, pour or brush the fat and juices that have accumulated in the roasting tin, over the bird. + +Basting will keep the meat moist, stop the skin from burning and give the chicken a really crispy skin. + +## Roasting the chicken + +If you find that the chicken is browning too quickly during cooking, then loosely cover the breast of the bird with a large piece of aluminium foil until it is done. Covering the breast of the chicken will also keep the meat from drying out. + +Roast the chicken for the correct amount of time and then remove it from the oven when done. + +## Is the chicken properly cooked? + +If you do not possess a meat thermometer, then you can check that the meat has been properly cooked in two ways: + +* The drumstick should move about freely when wiggled. +* The juices of the chicken run clear upon inserting a skewer into the leg. + +## Resting time + +When properly cooked, remove the chicken from the oven and leave it to rest for 15 - 20 minutes on a carving board. This will allow the juices to settle. + +The juices from the roasting tray can be used to make a delicious gravy. + +Once the chicken has rested, it will then be ready to carve and serve. + +advertisement + +[1]: http://www.helpwithcooking.com/img/roast-chicken.png "roasting a whole chicken" +[2]: http://www.helpwithcooking.com/cooking-poultry/make-poultry-stock.html +[3]: http://www.helpwithcooking.com/cooking-poultry/make-poultry-gravy.html +[4]: http://www.helpwithcooking.com/cooking-poultry/stuffing-poultry.html diff --git a/recipes/rub-for-beef.txt b/recipes/rub-for-beef.txt new file mode 100644 index 0000000..83b6220 --- /dev/null +++ b/recipes/rub-for-beef.txt @@ -0,0 +1,10 @@ +Roast rub for tri tip and the like + +2 tablespoons finely ground coffee +1 ½ tablespoons kosher salt +1 ½ tablespoons granulated garlic +1 heaping teaspoon black pepper +1 tablespoon brown sugar +¼ teaspoon cayenne pepper +¼ teaspoon ground cloves +¼ teaspoon cinnamon diff --git a/recipes/rye sourdough starter in easy steps.txt b/recipes/rye sourdough starter in easy steps.txt new file mode 100644 index 0000000..c21fa85 --- /dev/null +++ b/recipes/rye sourdough starter in easy steps.txt @@ -0,0 +1,91 @@ +--- +title: Rye sourdough starter in easy steps +date: 2015-09-09T18:10:07Z +source: http://www.weekendbakery.com/posts/rye-sourdough-starter-in-easy-steps/ +tags: recipes + +--- + +> Our trusty, fruity rye sourdough starter culture + +A lot has been written about sourdough starter cultures. You can find long and elaborate articles on how to make your own starter while using things like pineapple and grapes. They are almost mythical creatures to be treated with the utmost care and fed every evening at the same time while standing on your head. The truth is much simpler. My rye starter seems almost indestructible. And the only thing I did is mix some whole grain rye flour with water and wait… + +## What is a starter? + +A starter is a piece of dough which contains wild yeast and bacteria which you use to make your bread. The wild yeast produce carbon dioxide (and a bit of alcohol too) to make your bread airy. It is the bacteria that can give your bread the sour taste, this is because the bacteria transform the starch of the flour into lactic acid, acetic acid and alcohol. Both the acid and the alcohol give sourdough bread their unique and interesting taste. You add an amount of your starter to a larger amount of flour and water mixture like you normally use commercial yeast to a poolish or a biga preferment. It works just the same only slower. Commercial yeasts are selected and bred for speed by the big yeast companies but wild yeast works at a slower pace. This is why bread recipes for sourdough bread tend to take much longer and consist of more steps. + +## Why a rye starter culture? + +For my sourdough baking I use a culture which is made with 100% whole rye flour. A sourdough culture based on rye flour is easier to maintain, it does not go into a slurry like a wheat flour starter when you forget about it, it is easier to stir because it has almost no gluten and it smells very very nice, a bit like fruit. It is also very forgiving in the amount you feed it. You feed your culture after baking to replenish your stock. Normally I only feed it once a week, after my weekend baking, I just give it a few table spoons of water and rye flour, stir and ready! + +![][1] + +![][2] + +> The birth of a new starter culture + +## Before starting your own culture + +First thing: work clean! Use a clean jar and always use clean spoons to stir and add flour to the mixture. The organisms living on your hands can contaminate your starter and spoil it! _Throw away your starter and start over when it develops an awful smell or grows moldy _in whichever color, it probably has picked up a bad bacteria in the first feeble stages of the starters life. + +After some research I found that the most likely truth of the source of the yeast and bacteria is the flour itself. The yeast and bacteria live on the outside of the grain (just like the yeast to make wine lives on the skin of the grapes). This is why you need (preferably organic) whole grain rye flour, because you need the outside bran of the grain as a source of yeast and bacteria. + +I start with a relative wet starter and when the starter is alive add more flour to maintain a more stiff starter. I start with a small amount of water and flour as not to waste too much flour, because you have to throw halve of the starter away with each refresh. When your starter is alive and kicking you always can scale up the size of your starter simply by adding more water and rye flour. + +Be sure to use water which does not contain chlorine. Water companies sometimes add a little chlorine to your tap water to kill all bacteria and probably also the yeast in the water, so it is not a good idea to use this for building a sourdough starter. If in doubt you can use bottled water. + +## And now on with the easy steps! + +**Day 1:** Take a small clean jar (I use a 400ml jam jar) and add 40ml of water and 40g of whole grain rye flour, stir with a clean spoon for 30 seconds. Draw a line to mark the height of the mixture with a permanent marker on the jar so you can see any activity easily. Loosely close the lit of the jar and store at room temperature (about 20-21 degrees Celcius) out of direct sunlight for 24 hours. + +**Day 2:** If you are lucky you should see some little bubbles of air in the mixture. The smell of the mixture at this stage is not very nice, a bit musty but not totally off putting. Add 20ml of water and 20g of whole grain rye flour. Stir with a clean spoon for 30 seconds. Draw a new mark line if needed. Loosely close the lit of the jar and store at room temperature out of direct sunlight for 24 hours. + +![][3] + +![][4] + +> Some bubbles are visible after 24 hours – It's alive, its alive… + +**Day 3:** Your mixture should now be getting active. Mine did more than double in size during the last 24 hours. If your mixture is not very active yet, throw away half of the mixture and repeat the directions of day 2 again. The smell of your mixture should be a little nicer at this stage. When your mixture is active, throw away two third of the mixture and add 30ml of water and 30g of whole grain rye flour, stir with a clean spoon for 30 seconds and store at room temperature. + +_This is called refreshing or feeding your starter. By throwing out half of your mixture and adding new rye flour you give the starter fresh food (the rye flour) to work on, so all your new yeast and bacteria can get 'stronger' and multiply again. You also dilute the alcohol and the acid they produce so the yeast and bacteria do not 'poison' themselves._ + +**Day 4:** Your starter should now be fully active and strong enough to double or triple in size during a 24 hours time period. We need to refresh it again before we can use this starter because the acid producing bacteria need more time to develop than the yeast. So throw away two third of the mixture and add 30ml of water and 30g of whole grain rye flour, stir with a clean spoon for 30 seconds and store at room temperature. + +![][5] + +![][6] + +> The starter is now 36 hours old and has tripled over the past 12 hours after feeding + +**Day 5:** Your starter should at least double in size consistently after each refreshment to be ready for your first baking project. If your culture does not double in size consistently after day 4 or 5 repeat the directions of day 4 until it does. + +At this stage your starter should be developing a nice fruity smell during the next few days. You can now let your starter rest for a few days. I keep my starter after refreshing on the counter for 12 to 24 hours for it to double in size and develop and then store it in the fridge. Mine developed a nice fruity tone on day 6 which got even nicer on day 7. Just keep using and maintaining the starter from now on, after a while the color of your starter should get a little bit more beige after it has tripled after a feeding (notice the difference in color of my old and new starter). This is a sign of maturation of the starter and the production of acid. + +## How to maintain your starter + +A rye starter does not need much maintenance. We store our starter in the fridge. We bake (almost) every weekend so our starter is being refreshed at least each week. We keep about 120g of starter of which we use about 60g up to 100g each week. So after taking out the amount for baking, we just add water and rye flour and stir, so we have about 120g of starter again. We keep our starter quite stiff, almost like a thick paste. The reason for this is that it will develop a lot slower with less water, so it matures during the week and is ready for baking the next weekend. + +After feeding we keep the starter on the kitchen table at room temperature (usually around 21C) for about 12 hours so it can develop and double or triple in size. When it has developed, we store it in the refrigerator until the next baking session. Always wait for your starter to at least double in size before storing it in the fridge, a starter should be fully developed before it can survive in the cold. A starter kept in the fridge should at least be refresh every two weeks. A starter kept on your counter should be refreshed at least every three days. + +If we want to bake, we take it out of our fridge and use it directly for a poolish or biga. Then refresh it, so it will be ready and active for our next baking session. That's it! + +* * * + +> Small video clip timelaps of rise of rye sourdough starter + +![][7] + +> [More sourdough tips to help you bake that perfect sourdough loaf! Plus some recipe suggestions.][8] + +> We can also give you a head start with our own active WKB rye sourdough culture. You can find it in [our Bakery Tools webshop (only shipped within the Netherlands, Belgium and Germany!).][9] But don't be afraid to give it a try yourself first! + +[1]: data:image/gif%3Bbase64%2CR0lGODdhAQABAPAAAP///wAAACwAAAAAAQABAEACAkQBADs%3D "IMG_5508" +[2]: http://www.weekendbakery.com/wp-content/uploads/IMG_5508-333x500.jpg "IMG_5508" +[3]: data:image/gif%3Bbase64%2CR0lGODdhAQABAPAAAP///wAAACwAAAAAAQABAEACAkQBADs%3D "IMG_5513" +[4]: http://www.weekendbakery.com/wp-content/uploads/IMG_55131-500x333.jpg "IMG_5513" +[5]: data:image/gif%3Bbase64%2CR0lGODdhAQABAPAAAP///wAAACwAAAAAAQABAEACAkQBADs%3D "IMG_5514" +[6]: http://www.weekendbakery.com/wp-content/uploads/IMG_5514-333x500.jpg "IMG_5514" +[7]: data:image/gif%3Bbase64%2CR0lGODdhAQABAPAAAP///wAAACwAAAAAAQABAEACAkQBADs%3D +[8]: /posts/handy-sourdough-tips/ +[9]: http://www.weekendbakery.com/webshop/en/proofing/46-wkb-rye-sourdough-culture.html diff --git a/recipes/salmon burger.txt b/recipes/salmon burger.txt new file mode 100644 index 0000000..06e8736 --- /dev/null +++ b/recipes/salmon burger.txt @@ -0,0 +1 @@ + 5 tablespoons (or more) olive oil
1 cup chopped shallots (about 3 large)
1 cup dry white wine
1/2 cup fresh lemon juice
1 4-ounce jar capers, drained, chopped
2 pounds chilled skinless salmon fillets, cut into 1-inch pieces, any bones removed
3 cups fresh breadcrumbs made from French bread
2 large eggs, beaten to blend
3 tablespoons chopped fresh dill
1 1/2 teaspoons salt
3/4 teaspoon ground black pepper
10 hamburger buns, split, toasted
Mayonnaise
Lettuce leaves
Tomato slices
Heat 4 tablespoons olive oil in heavy medium skillet over medium heat. Add shallots and saut until translucent, about 4 minutes. Increase heat to medium-high. Add white wine, lemon juice and drained capers and cook until almost all liquid evaporates, about 12 minutes. Transfer shallot mixture to large bowl. Refrigerate until shallot mixture is well chilled, about 1 hour.
Using on/off turns, coarsely grind salmon fillets in processor. Add ground salmon to shallot mixture. Mix in fresh breadcrumbs, beaten eggs, dill, 1 1/2 teaspoons salt and 3/4 teaspoon pepper. Form salmon mixture into 10 patties, dividing equally. (Salmon patties can be prepared 6 hours ahead. Transfer to baking sheet, then cover with plastic wrap and refrigerate.)
Heat 1 tablespoon olive oil in heavy large skillet over medium-high heat. Working in batches, add salmon patties to skillet and cook until patties are golden brown and cooked through, about 2 minutes per side, adding more oil to skillet as needed. Serve salmon burgers on toasted hamburger buns with mayonnaise, lettuce leaves and tomato slices.
\ No newline at end of file diff --git a/recipes/salmon or crab cakes.txt b/recipes/salmon or crab cakes.txt new file mode 100644 index 0000000..85f67e7 --- /dev/null +++ b/recipes/salmon or crab cakes.txt @@ -0,0 +1,56 @@ +Salmon (or Crab) Cakes +(gluten-free, dairy-free, nut-free, egg-free, Autoimmune protocol) +printable recipe +Slightly edited Jan 2014 + +What you need: + +6oz canned salmon (or crab), drained (I prefer this salmon for this recipe.) +1/4 of an avocado +2 tbsp finely diced yellow or red onion +1 tbsp finely diced celery (or pinch ground celery seed, omit for AIP) +1 tbsp finely chopped parsley +1 small garlic clove, finely minced +1/2 tsp dried dill +1/4 tsp lemon zest +1 tbsp coconut flour** +1/2 - 1 tbsp canned full-fat coconut milk** +salt to taste (1/4 tsp or more to taste) +few grinds or dashes pepper (omit for AIP) +2 tbsp coconut oil or olive oil or ghee (use coconut oil or olive oil for AIP) + +Optional (omit for AIP): 1/4 -1/2 tsp (or more) seafood seasoning (decrease added salt) Find homemade seafood seasoning recipe here. + + +To make with an egg: (not AIP) add a lightly beaten egg and eliminate coconut milk. If batter seems dry, add 1/2 - 1 tbsp coconut milk. If batter is too moist, add another tsp coconut flour. + +How to make: + +Finely chop the onion, celery, parsley, and garlic. Smash the avocado and add chopped veggies, spices, salmon (or crab), and coconut flour and mix gently until thoroughly combined. Add 1/2 tbsp coconut milk, mix, and add additional 1/2 tbsp if needed to hold batter together. Taste and add additional salt or spices if desired. + +Form patties and arrange on a plate or other dish. You can make 14-16 mini cakes or 5-7 medium sized cakes. Cover and stick plate of salmon cakes in the refrigerator for about 30 minutes (longer is fine). When ready, heat oil in skillet over med heat. When hot, add cakes, cooking in batches if necessary to avoid overcrowding. Fry 4-5 minutes per side. Gently flip the cakes, flipping only once. Make sure first side is crispy and golden brown before flipping to prevent them from falling apart. Serve with avocado dip (recipe follows) or other dip or add them to a salad. + +**You can increase coconut flour to 1 1/2 tbsp to hold cakes together better, but I prefer them with less for better taste. However, if your batter seems wet (which will depend on the brand of salmon and how well they drain), then add more coconut flour. + +Baking option: Bake at 400 degrees for 8-12 minutes or until golden brown. + +Note: My favorite brand of salmon is Wild Planet (pink or sockeye). I also buy their sardines. The brand is wild-caught and sustainable. You can get them in some health food stores or Amazon. I generally buy mine from my favorite online health food store, Vitacost. (If you're a first time customer, you can save 10 bucks using my referral link here.) See more of my favorite products in My Paleo Pantry. + + +Salmon Cakes with Cilantro Lime Avocado Dip (Paleo, Autoimmune protocol) + +I like to serve my crab cakes with some kind of sauce. I don't really like tartar sauce, so I wanted to make something like a remoulade or aioli. No mayo? No problem. Avocado saves the day again. Can you tell how much I looooove avocado? As for the cilantro, I love that too. And since I threw some seeds in the ground, not expecting much, my tiny garden is overflowing with cilantro. + +Cilantro Lime Avocado Dip (egg-free, AIP-friendly) +printable recipe +Salmon Cakes with Cilantro Lime Avocado Dip (Paleo, Autoimmune protocol) + +What you need: + +3/4 of an avocado +1 tbsp lime juice (more to taste) +handful cilantro (about 2 tbsp minced or to taste) +1/2 tsp minced garlic (1 small or 1/2 large clove OR 1/4 tsp garlic powder) +2-3 tbsp olive oil +1-2 tbsp water (optional) +salt to taste diff --git a/recipes/salsa verde jamie oliver.txt b/recipes/salsa verde jamie oliver.txt new file mode 100644 index 0000000..124b95a --- /dev/null +++ b/recipes/salsa verde jamie oliver.txt @@ -0,0 +1,14 @@ +--- +title: Salsa Verde | Vegetables Recipes +date: 2015-10-02T19:56:11Z +source: http://www.jamieoliver.com/recipes/vegetables-recipes/salsa-verde/ +tags: recipes + +--- + +Finely chop the garlic, capers, gherkins, anchovies and herbs and put them into a bowl. Add the mustard and vinegar, then slowly stir in the olive oil until you achieve the right consistency. Balance the flavours with freshly ground black pepper, a bit of salt and maybe a little more vinegar. + +![][1] +• from Jamie's Kitchen + +[1]: http://www.jamieoliver.com/media/books/jamie-s-kitchen-book-small.jpg diff --git a/recipes/salted mexican chocolate ganache tarts.txt b/recipes/salted mexican chocolate ganache tarts.txt new file mode 100755 index 0000000..64948b6 --- /dev/null +++ b/recipes/salted mexican chocolate ganache tarts.txt @@ -0,0 +1,76 @@ +--- +title: Salted Mexican Chocolate Ganache Tarts +date: 2014-06-28T18:37:36Z +source: http://slimpalate.com/salted-mexican-chocolate-ganache-tarts/ +tags: recipes + +--- + +![Salted-Mexican-Chocolate-Ganache-Tarts-via-Slim-Palate][1]At my **[local CrossFit gym**][2] I pulled my bar off the rack preparing for my next rep sequence of jerks until I hear Chris; one of the trainers, call my name from the distance. Thinking it was urgent I re-racked the bar and turned around and he immediately says "have you ever tried dark chocolate with sea salt?". The cool thing is that he is totally into the healthy eating and Paleo scene but I was slightly stunned by the question because I'm all about chocolate with crunchy sea salt on top, but he didn't know that so I'll let him off this time. + +![Chopped-Chocolate-via-Slim-Palate][3]Once I got home my mind was clouded by incessant thoughts of salted chocolate. There is nothing quite as enjoyable as that perfect salty sweet contrast that meets the tongue along with a nice crunch that comes with salt studded chocolate. I don't know how anyone came up with it but it was obviously a genius move. Either that or they were walking with an open salt shaker in one hand and a square of dark chocolate in the other as our solar system's planets aligned perfectly causing them to trip and spill the salt over their chocolate. Cosmic magic resulting in culinary magic. + +![Coconut-Milk-and-chilies-via-Slim-Palate][4] + +With the many nuances that chocolatiers like to add to their chocolates like herbs, spices, chiles, fruit, and of course salt; I felt that there was a necessary nuance that could fit well in addition to being salted. My cousin Jenny introduced me to Mexican Hot chocoalte a few years ago which is essentially just a hot chocolate but with chilies and cinnamon added to it. The chilies give it a slight peppery taste along with just a slight bit of heat which combines wonderfully with the fragrant cinnamon. + +![Filling-Tart-Shells-Via-Slim-Palate][5]With those two additions in mind I felt the best way to do this combination justice was to make it into a thick ganache. It's quite hard to go wrong with a ganache. Even the name sounds amazing, it just seems to roll off the tongue in such a sophisticated manner. Sometimes I like to just say it in super slow motion just because I can't help it. Whether you choose to play with the word ganache or just make it is up to you, by personal preference I do both. + +![Salted-Mexican-Chocolate-Ganache-Tarts-from-Slim-Palate][6] + + +Salted Mexican Chocolate Ganache Tarts +[ + +Print + +][7] + +Prep time: 45 mins + +Cook time: 30 mins + +Total time: 1 hour 15 mins + +Makes 4 tarts + +* 2 cups almond flour +* 1 tablespoon **[coconut flour**][8] +* 2 tablespoons coconut oil melted plus more unmelted for greasing +* 1 egg +* 2 teaspoons honey +* pinch of salt +* 1 cup **[coconut milk**][9] +* 3 tablespoons coconut oil softened +* 8 ounces dark chocolate chopped(70 percent or higher but preferably something in between 70 and 75 percent) +* 2 cinnamon sticks +* 1 dried guajjillo chile +* optional: ¼ teaspoon cayenne pepper +* ¼ teaspoon cinnamon +* flakey or coarse sea salt for sprinkling + +1. Preheat the oven to 350 degrees and grease 4 - 4 inch tart pans with unmelted coconut oil. In a medium sized bowl combine almond flour, coconut flour, salt, and stir to combine. In a small bowl shisk together egg, honey, and melted coconut oil then pour wet into dry ingredients and stir until thorougly incorporated and there are no clumps remaining. +2. Divide and press the dough amongst the tart shells and bake them for 10 minutes or until lightly browned around the edges. Pull out of the oven and allow to cool slightly. +1. While wearing gloves snip the stem off the guajillo chile and shake out most of the seeds. Chop the chocolate finely and place into a medium sized bowl along with the coconut oil. +2. In a small sauce pot heat coconut milk until hot and steaming then add guajjilo chile, cinnamon sticks, cinnamon, and if using, cayenne pepper. Turn off the heat, cover and let steep for 10 minutes then with kitchen shears snip the cinnamon sticks and guajjilo chile into pieces, stir, and reheat until hot again then turn off the heat, cover, and let steep for 20 more minutes. +3. Remove the lid and reheat the coconut milk mixture once more until hot and steaming then pour the hot coconut milk through a mesh strainer over the chocolate while pressing the cinnamon and chili against the strainer. Let the hot coconut milk and chocolate sit for 1 minute then gently whisk until completely smooth. +4. Pour chocolate ganache into cooled tart shells, shape with a spatula, sprinkle with sea salt and place in the refrigerator for 15-20 minutes to harden. If you are not serving them the same day then salt them when serving otherwise the salt will dissolve into the ganache over time. + +These have a very mild bit of heat from the cayenne but feel free to reduce the amount to your liking. + +3.2.2124 + + + + + + +[1]: http://slimpalate.com/wp-content/uploads/2013/09/Salted-Mexican-Chocolate-Ganache-Tarts-via-Slim-Palate.jpg +[2]: http://crossfitcypress.com +[3]: http://slimpalate.com/wp-content/uploads/2013/09/Chopped-Chocolate-via-Slim-Palate.jpg +[4]: http://slimpalate.com/wp-content/uploads/2013/09/Coconut-Milk-and-chilies-via-Slim-Palate.jpg +[5]: http://slimpalate.com/wp-content/uploads/2013/09/Filling-Tart-Shells-Via-Slim-Palate.jpg +[6]: http://slimpalate.com/wp-content/uploads/2013/09/Salted-Mexican-Chocolate-Ganache-Tarts-from-Slim-Palate.jpg +[7]: http://slimpalate.com/easyrecipe-print/3148-0/ +[8]: https://www.amazon.com/dp/B000KENKZ8/ref=as_li_ss_til?tag=slipal-20&camp=0&creative=0&linkCode=as4&creativeASIN=B000KENKZ8&adid=1VF30J9HX5BCP1WFRGX7& +[9]: https://www.amazon.com/dp/B001HTJ2BQ/ref=as_li_ss_til?tag=slipal-20&camp=0&creative=0&linkCode=as4&creativeASIN=B001HTJ2BQ&adid=15CCPMYFJX2CPS571R7T& diff --git a/recipes/sausages with french green lentils recip.txt b/recipes/sausages with french green lentils recip.txt new file mode 100755 index 0000000..0794e4b --- /dev/null +++ b/recipes/sausages with french green lentils recip.txt @@ -0,0 +1,35 @@ +--- +title: Sausages with French Green Lentils Recipe +date: 2012-06-29T22:14:05Z +source: http://www.saveur.com/article/Recipes/Sausages-with-French-Green-Lentils +tags: recipes + +--- + +**2 oz. smoked bacon, thinly + sliced crosswise +1 tbsp. unsalted butter +1 small onion, finely chopped +1 small carrot, finely chopped +1 rib celery, finely chopped +4 sprigs flat-leaf parsley +4 sprigs thyme +2 fresh bay leaves +12 oz. green Puy lentils, + rinsed and drained +2 tsp. dijon mustard +1 tsp. red wine vinegar +Kosher salt and freshly + ground black pepper, to taste +8 fresh pork sausages, such as + sweet Italian sausages +1 cup white wine +1 tbsp. extra-virgin olive oil +** + +1\. Cook bacon in a 2-qt. saucepan over medium-high heat, until its fat has rendered, about 6 minutes. Add butter, onions, carrots, and celery; cook until soft, about 15 minutes. Tie parsley, thyme, and bay leaves together with kitchen twine; add to pan. Stir in lentils and 5 1⁄2 cups water. Bring to a boil, reduce heat to medium-low, and simmer until lentils are tender, about 1 hour and 10 minutes. Discard herbs. Stir in mustard and vinegar; season with salt and pepper. Cover and set aside. + + +2\. Meanwhile, bring sausages, wine, and 1 cup water to a boil in a 12" skillet over high heat. Cook, turning sausages occasionally, until liquid has evaporated, 12–15 minutes. Reduce heat to medium; add oil. Cook sausages until browned, 6–7 minutes. Serve the sausages over the lentils. + +SERVES 4 diff --git a/recipes/seared scallops, white beans, crispy prosuitto.txt b/recipes/seared scallops, white beans, crispy prosuitto.txt new file mode 100755 index 0000000..b77249c --- /dev/null +++ b/recipes/seared scallops, white beans, crispy prosuitto.txt @@ -0,0 +1,6 @@ +seared scallops, white beans, crispy prosuitto + +make white bean paste. +roast tomatoes for 10 minutes, add proscuitto on side of pan and roast for 10 more +sear scallops +plate with arugula or watercress
\ No newline at end of file diff --git a/recipes/sesame ginger beef.txt b/recipes/sesame ginger beef.txt new file mode 100644 index 0000000..e020814 --- /dev/null +++ b/recipes/sesame ginger beef.txt @@ -0,0 +1,23 @@ +Sesame-Ginger Beef +https://www.delish.com/cooking/recipe-ideas/recipes/a51791/sesame-ginger-beef-recipe/ + + +INGREDIENTS +1 lb. skirt steak, thinly sliced into 1/4" strips +kosher salt +Freshly ground black pepper +3 tbsp. cornstarch +1 tsp. plus 1 tbsp. canola oil, divided +1 lb. green beans, trimmed +3 cloves garlic, minced +3" piece of ginger, peeled and grated +1/4 c. soy sauce +1 tbsp. rice wine vinegar +3 tbsp. sugar +2 green onions, chopped +1 tbsp. sesame seeds + +DIRECTIONS +Place beef in a large mixing bowl and pat dry with paper towels. Season with salt and pepper, toss with cornstarch until well coated, and set aside. +In a large skillet over medium-high heat, drizzle 1 teaspoon oil and cook green beans 1 minute. Add 2 tablespoons water and cover with a lid to steam, 1 minute more. Transfer green beans to a plate and discard any excess water. +Return skillet to high heat and add remaining tablespoon oil. When oil is almost smoking, add beef. Stir-fry until beef is almost cooked through, 2 to 3 minutes. Reduce to medium heat and add garlic, ginger, soy sauce, vinegar, and sugar; stir quickly to coat the beef. Add back green beans, then top with green onions and sesame seeds. Serve immediately. diff --git a/recipes/sourdough.pdf b/recipes/sourdough.pdf Binary files differnew file mode 100755 index 0000000..d522a46 --- /dev/null +++ b/recipes/sourdough.pdf diff --git a/recipes/split pea soup.txt b/recipes/split pea soup.txt new file mode 100644 index 0000000..02ef4c5 --- /dev/null +++ b/recipes/split pea soup.txt @@ -0,0 +1,12 @@ +1 lb dried split peas +8 cups stock or water +ham hocks +1 lb ham, chunks +1 onion, diced +4 cloves garlic minced +4 carrots sliced +2 celery ribs, diced +1 1⁄2 teaspoons dried thyme +sherry wine + +Make broth using 8 cups water 1-3 ham hocks and pressure cook for 20 minutes. Set aside. Saute onions, celery and garlic in olive oil or bacon grease. Add rinsed peas and sliced carrots bring to pressure and cook for 15 minutes. diff --git a/recipes/sweet and spicy grilled kale with ginger steak.txt b/recipes/sweet and spicy grilled kale with ginger steak.txt new file mode 100644 index 0000000..edc523b --- /dev/null +++ b/recipes/sweet and spicy grilled kale with ginger steak.txt @@ -0,0 +1,98 @@ +--- +title: Sweet and Spicy Grilled Kale with Ginger Steak +date: 2011-08-08T22:32:23Z +source: http://www.marksdailyapple.com/sweet-and-spicy-grilled-kale-with-ginger-steak/ +tags: recipes + +--- + +Welcome! If you want to lose weight, gain muscle, increase energy levels or just generally look and feel healthier you've come to the right place. + +Here's where to start: + +1. Visit the [Start Here][1] and [Primal Blueprint 101][2] pages to learn more about the Primal Lifestyle. +2. Subscribe to my [free weekly newsletter][3] to receive 10 eBooks, a 7-Day Course of Primal Fundamentals, and more - all for free. +3. Cut to the chase by visiting [PrimalBlueprint.com][4]. There you'll find [books][5], [support options][6], and the best [supplements][7] on the planet to help you take control of your health for life. + +Thanks for visiting! + +![steakandkale2][8][Kale][9] is such a powerhouse vegetable that we never get tired of discovering new ways to cook it. We've made [crispy kale chips][10], [creamed kale][11], and [kale sautéed with olives][12] and though we've loved them all, we may have just found a new favorite recipe. Kale marinated in [coconut milk][13] then seared on the grill is a side dish that's sweet, smoky and a bit spicy. This dish manages to taste decadent, which is something not often said about kale. We're talking about kale with some real character, kale that might even win over those of you who resist this leafy green. + +Marinating vegetables is not something we do often. Meat, yes, but vegetables? Not so much. That's changed now that we've tried kale marinated in coconut milk. The coconut milk takes the astringent bite out of the kale and replaces it with a sweet, rich flavor. Marinating the kale in coconut milk is all about flavor; it doesn't actually change the texture all that much. What does change the texture is throwing the leaves over a hot flame until they wilt and then brown around the edges. Grilled kale is soft in the middle, crispy around the edges and tinged with a smoky flavor that perfectly compliments the sweet coconut milk. + +As good as this kale is, man cannot live on kale alone so we've paired this side dish with a richly flavored steak. Our ginger marinade may be simple, but it adds tons of flavor to red meat. Just don't skimp on the ginger, and if a few pieces cling to the steak when you throw it on the grill, all the better. + +Marinating the steak and kale takes 4 hours so you have to plan ahead a little, but the actual cooking time for this meal clocks in under 20 minutes. Try it this weekend and let us know what you think… we're predicting that at least a few of you will finally fall in love with kale, or if you're like us, fall in love all over again. + +Approx 3 servings + +**Ingredients:** + +### Steak + +![steakingredients][14] + +* 1 1/2 pounds flank steak (although any type of steak will work with this marinade) +* 1 large piece of ginger root, roughly chopped +* 2-3 garlic cloves, roughly chopped +* 1/2 cup tamari +* 2 tablespoons lemon juice + +### Kale + +![kaleingredients 1][15] + +* 2 bunches of kale +* 2 cans of coconut milk +* 2 tablespoons tamari +* 2 tablespoons lemon juice +* 1 teaspoon red pepper flakes, or more to taste + +**Instructions: ** + +Place steak in a bowl or sealed bag and cover with the ginger, garlic, tamari and lemon juice. Marinate for 4 hours in the refrigerator, flipping steak occasionally. + +![steakmarinating][16] + +Pull the kale leaves from the stems (they are too chewy). Tear kale leaves in half, or larger leaves into thirds. + +Heat the coconut milk on the stove until it is just about to begin simmering, then turn off the heat and add tamari and lemon juice. Pour the coconut milk over the kale leaves. Marinate in the refrigerator for 4 hours, stirring kale occasionally. + +![kalemarinating][17] + +Heat the grill to high heat. Grill kale leaves 1-2 minutes on each side, until the leaves are wilted and slightly singed around the edges. Remove from the grill and sprinkle red pepper flakes on top. Chop the kale into smaller pieces if you like, as larger pieces of kale can sometimes be a bit chewy even after grilling. + +![grillingkale][18] + +Grill the steak 6-8 minutes a side. Let the steak rest 5 minutes before cutting into it. + +![grillingsteak][19] + +Serve with kale leaves on the side. + +![steakandkale2][8] + + +#### _Not Sure What to Eat? Get the [Primal Blueprint Meal Plan][20] for Shopping Lists and Recipes Delivered Directly to Your Inbox Each Week_ + +[1]: http://www.marksdailyapple.com/welcome-to-marks-daily-apple/?utm_source=mda_wwsgd&utm_medium=link&utm_campaign=mda_wwsgd_start_here "Start Here" +[2]: http://www.marksdailyapple.com/primal-blueprint-101/?utm_source=mda_wwsgd&utm_medium=link&utm_campaign=mda_wwsgd_pb_101 "Primal Blueprint 101" +[3]: http://www.marksdailyapple.com/subscribe-to-blog/?utm_source=mda_wwsgd&utm_medium=link&utm_campaign=mda_wwsgd_newsletter "Subscribe" +[4]: http://primalblueprint.com/?utm_source=mda_wwsgd&utm_medium=link&utm_campaign=mda_wwsgd_pb_homepage + "PrimalBlueprint.com" +[5]: http://primalblueprint.com/categories/Store/Books-and-Media/?utm_source=mda_wwsgd&utm_medium=link&utm_campaign=mda_wwsgd_books "Books and Media" +[6]: http://primalblueprint.com/categories/Store/Services/?utm_source=mda_wwsgd&utm_medium=link&utm_campaign=mda_wwsgd_services "Services" +[7]: http://primalblueprint.com/categories/Store/Supplements/?utm_source=mda_wwsgd&utm_medium=link&utm_campaign=mda_wwsgd_supplements "Supplements" +[8]: http://i247.photobucket.com/albums/gg158/MDA2008/MDA2010/steakandkale2.jpg "Steak and Kale" +[9]: http://www.marksdailyapple.com/kale/ "Kale" +[10]: http://www.marksdailyapple.com/crispy-kale-chips/ "Crispy Kale Chips" +[11]: http://www.marksdailyapple.com/slow-cooked-heart-on-fire-with-creamed-kale/ "Creamed Kale" +[12]: http://www.marksdailyapple.com/moroccan-inspired-grilled-quail-with-sauteed-kale-and-grilled-lemons/ "Sauteed Kale" +[13]: http://www.marksdailyapple.com/the-wonderful-world-of-coconut-products/ "The Wonderful World of Coconut Products" +[14]: http://i247.photobucket.com/albums/gg158/MDA2008/MDA2010/steakingredients.jpg "Steak Ingredients" +[15]: http://i247.photobucket.com/albums/gg158/MDA2008/MDA2010/kaleingredients-1.jpg "Kale Ingredients" +[16]: http://i247.photobucket.com/albums/gg158/MDA2008/MDA2010/steakmarinating.jpg "Marinating Steak" +[17]: http://i247.photobucket.com/albums/gg158/MDA2008/MDA2010/kalemarinating.jpg "Marinating Kale" +[18]: http://i247.photobucket.com/albums/gg158/MDA2008/MDA2010/grillingkale.jpg "Grilled Kale" +[19]: http://i247.photobucket.com/albums/gg158/MDA2008/MDA2010/grillingsteak.jpg "Grilled Steak" +[20]: http://www.primalblueprint.com/product/Primal_Blueprint_Meal_Plan/Services "Primal Blueprint Meal Plan" diff --git a/recipes/thai grilled chicken recipe.txt b/recipes/thai grilled chicken recipe.txt new file mode 100644 index 0000000..aa985a5 --- /dev/null +++ b/recipes/thai grilled chicken recipe.txt @@ -0,0 +1,288 @@ +--- +title: Authentic Thai Grilled Chicken Recipe (Gai Yang ไก่ย่าง) +date: 2015-07-18T20:44:49Z +source: http://www.eatingthaifood.com/2014/03/authentic-thai-grilled-chicken-recipe-gai-yang/ +tags: recipes + +--- + +* * * * ![][1] +* ![Thai Gai Yang \(ไก่ย่าง\)][2] + +Thai Gai Yang (ไก่ย่าง) + +Just like a [whole roasted fish][3], the Thai way of grilling a full chicken, known as "Gai Yang (ไก่ย่าง)," is extremely tasty. + +In Thailand, you'll find grilled chicken (Gai Yang (ไก่ย่าง) all over the place, from sit down restaurants to street side stalls where they specialize in whole grilled chicken. + +Grilled chicken is also commonly made and sold at street food vendors who sell som tam (green papaya salad). + +Some som tam, gai yang, and a few baggies of sticky rice, and you've got a meal that will make your taste buds rejoice! + +Ok, so let's get started on this Thai gai yang recipe (ไก่ย่าง). + +You could of course make this recipe with just a single whole chicken, but if I'm going to bring out the grill and fire up the charcoal, I think you may as well do a couple of birds. You could also use chicken pieces if that's what you have, but a whole chicken is more fun. + +I'm going to make 2 full chickens in this recipe, but feel free to make just one, or more for that matter. The recipe will remain basically the same, you might just need to increase marinade ingredients by a percentage. + +![Coriander root][4] + +Coriander root + +The first part of making Thai grilled chicken is to make the marinade (ไก่ย่าง). + +Though not all of the Thai gai yang recipes call for it, I think coriander roots really enhance the flavor. If you can find some of the roots, it adds a wonderful flavor to the chicken, and it's necessary if you want that truly authentic gai yang flavor. + +![Thai recipes][5] + +Slice up all the ingredients to pound + +A heap of garlic (I literally used about 40 cloves), lemongrass, black peppercorns, and coriander roots, make for the dry herb part of the marinade. + +Before pounding everything, it's easiest to chop all the ingredients into small pieces. + +![Pound the ingredients using a Thai mortar and pestle][6] + +Pound the ingredients using a Thai mortar and pestle + +I pounded all the ingredients using a Thai mortar and pestle, but you could also use a food processor or blender to prepare all those tasty ingredients into a paste. + +![Thai grilled chicken recipe][7] + +Once you have your dry ingredients, you can mix in the wet ingredients + +You don't need a fine paste, but it should just be a coarse blend of all those amazingly fragrant ingredients. + +I couldn't fit all the garlic, lemongrass, black peppercorns, and coriander roots in one round, so I had to pound a few rounds, and then mix it all together to make sure the ingredients were mixed throughout. + +![Palm sugar][8] + +Palm sugar + +Once the dry marinade ingredients are pounded, you can then mix in the wet ingredients. 4 tablespoons of soy sauce, 1 tablespoon dark soy sauce, 1 tablespoon fish sauce, 2 tablespoons palm sugar, 8 tablespoons of water all go into the marinade. + +Stir that up until it's like a nice chunky soup. + +![Marinate the chicken][9] + +Marinate the chicken + +Once your gai yang marinade is ready to go, put the chicken in a big mixing bowl and coat them with a thick layer of your marinade. + +You want to really rub the chicken, get all that marvelous garlic to cover the skin, both sides of the chicken, and even in places like under the wing. + +Bathe the chickens in that beautiful marinade – you don't want any part of the chicken to miss out! + +**NOTE**: If you plan ahead and can marinate your chicken overnight, it will taste the best. For this recipe, I marinated my chicken the day before, and then grilled them the next day. But if you don't have the time, make sure you at least marinate your chicken for a few hours before grilling. + +![Thai gai yang recipe][10] + +The bamboo skewers make it look pretty cool! + +It's not completely necessary to reinforce your chicken with bamboo skewers, but I will say, it makes it look pretty cool – plus it is the authentic way to make Thai grilled chicken. + +The bamboo sticks makes the chicken lay flatter of the grill, without curling up, so it's easier to grill evenly. The bamboo skewers also can be used as turning devices so you don't need to use a pair of tongs. + +Take two bamboo stick, then slide the chicken in, from the drumstick to the neck. Fasten both ends of the bamboo together using a piece of metal wire, and repeat this process on both sides of the chicken. + +Like I said, you don't need to do this, but it does look way cool. + +Charcoal will give you the best flavor when it comes to grilled chicken, but if you prefer to use a gas grill, it will still work fine. + +For charcoal, make sure you light it up and that you have a nice bed of hot coals before getting started. + +You're looking for some good heat, but indirect heat so the chicken skin doesn't burn too fast. I like to tone down my charcoal with some leftover ashes (from the previous grilling), so that the the coals are hot, but not scorching. + +![Gai yang][11] + +The beautiful golden skin of Thai gai yang! + +Once the charcoal is ready, it's time to put your beautifully marinated chicken on. + +You want to hear that soft sizzle as they slow cook over the fire. If you hear too much sizzle, and see flames shoot up from drips of chicken oil, you might want to tone down the fire a bit so you don't burn it. + +![Preparing the tamarind][12] + +Preparing the tamarind + +Once your chicken is happily roasting away, it's time to whip up some gai yang sauce (น้ำจิ้มแจ่ว). + +There are a number of different types of Thai sauces that go with gai yang, some people really like the sweet and sour ketchupy Thai sauce from the bottle, which you can use, but I prefer a fresh tamarind based chili sauce. + +I made this recipe in Thailand, but when I was visiting the United States, at the Asian supermarket, I found blocks of tamarind (like in the picture) pretty easily, so hopefully you should be able to find it wherever you are. + +Usually the tamarind pulp will be in semi-dry form, so you just add a bit of hot water to a bowl, and start to work the tamarind until it turns into a thick soupy consistency. + +![Nam jim jaew \(น้ำจิ้มแจ่ว\)][13] + +Nam jim jaew (น้ำจิ้มแจ่ว) + +Once your tamarind is ready to go, you add [khao kua][14] (toasted pounded sticky rice, which gives the sauce a little texture), chili flakes, a bit of sugar, and fish sauce to make it salty. + +Thai gai yang sauce is sweet and sour from the tamarind, with a bit of spice from the chili – it's a wonderful complement to grilled chicken! + +![Gai yang recipe][15] + +Lean-to gai yang + +Make sure you're monitoring your chicken as it grills, you don't want to turn it too often, as you'll lose some chicken juices and the marinade spices, but at the same time you don't want it to burn. + +If you do use the bamboo sticks to grill your chicken, you can try out some Thai street food style grilling techniques, like standing them up together like a lean-to. + +Also, make sure you keep using the extra marinade to baste onto the chicken. + +![A beautiful Thai grilled chicken!][16] + +A beautiful Thai grilled chicken! + +For my chicken, it took about _1.5 hours_ until it was fully cooked. + +The final step in this Thai grilled chicken recipe to to remove the chickens from the grill, take off the bamboo sticks, and then cut your chicken into pieces. + +![Chop the grilled chicken into pieces][17] + +Chop the grilled chicken into pieces + +The most fun way to cut gai yang is using a big chopping block and a Chinese cleaver. + +First, chop the chicken in half, from the neck to the butt. Then, just make swift chops with your cleaver to cut off the wing, drumstick, and then cut the breast part of the chicken into slices. + +![How could you resist tearing into this!?][18] + +How could you resist tearing into this!? + +By this time, you mouth will be watering beyond belief, and if you're like me, you'll probably get a sample while you're cutting it up. + +(If you can't see the video, watch it here: <http://youtu.be/3l9omsiaO2M>) + +**Time**: About 1.5 hours to grill (should marinate the day before) +**Recipe size**: 2 whole chicken +**Utensils**: Grill +**Flavors**: Salty, smokey +**Eat it with**: Gai yang (ปลาเผา) is very common to eat in Thailand along with som tam (green papaya salad) and sticky rice. But really, it goes just as well with any kind of rice as well, or just as pure delicious chicken protein. + +Be sure to [check out more of our recipes here][19]. + +Authentic Thai Grilled Chicken Recipe (Gai Yang ไก่ย่าง) + + + +![][20] + +If you're looking for a delicious way to make grilled chicken, look no further than Thai style grilled chicken known as gai yang (ไก่ย่าง). The chicken is marinated in heaps of garlic, black pepper, lemongrass, palm sugar, and some soy sauce for saltiness. Thai grilled chicken is juicy and full of amazing flavor! Here's the full video recipe: <http://youtu.be/3l9omsiaO2M> which you should watch before anything else. Also, for more authentic Thai recipes, [click here][21]. Enjoy! + +Recipe type: Grilled Chicken + +Cuisine: Thai + +Serves: 4 + +Ingredients + +* 2 whole chickens (mine were 1.8 kilos each) +* Bamboo sticks or skewers +* Charcoal +* Grill + +Marinade + +* 4 tablespoons soy sauce +* 1 tablespoon fish sauce +* 2 tablespoons palm sugar +* 1 tablespoon dark soy sauce +* 8 tablespoons water +* 4 heads garlic (30 - 40 cloves) +* 2 stalks lemongrass +* 2.5 tablespoons black pepper corns +* 8 coriander roots (optional) + +Gai Yang Sauce + +* 1.5 tablespoons khao kua (see method [here][22]) +* 1.5 tablespoons chili flakes +* 1 tablespoon of sugar +* 3 tablespoons fish sauce +* 8 tablespoons tamarind juice (you can add more or less according to how strong it is and how sweet and sour you want your sauce) +* Few sprigs of cilantro + +Instructions + +1. For this recipe, I'm going to cook 2 full chickens, together weighing in at 3.6 kilos. If you wanted, you could also make this recipe with 3 - 4 kilos of chicken pieces, or really, however much chicken you want. +2. For this gai yang (ไก่ย่าง) to be at its finest, it's best to marinate the chicken overnight and grill it the next day, but if you don't have the time, marinate the chicken for at least a few hours. + +Chicken marinade + +1. Peel about 4 bulbs of garlic, which should be about 30 - 40 cloves in all. +2. Thinly slice 2 stalks of lemongrass and cut off the roots of 8 stalks of coriander. +3. Now comes the hard part, pounding everything using a mortar and pestle (If you don't have a mortar and pestle you can blend the ingredients in a food processor (but I'd really recommend you invest in a Thai style mortar and pestle). +4. Add small amounts of garlic, lemongrass, black peppercorns, and coriander roots to the mortar and pestle and pound them until the oils come out, and you have a coarse paste. Keep pounding until all the marinade ingredients are finished. You'll probably need to load the mortar a few times. +5. Put all the pounded marinade ingredients in a mixing bowl, stir them up, and add 4 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of fish sauce, and 2 tablespoons of palm sugar. Mix everything together while adding about 8 tablespoons of water to the mixture. You should end up with a potent marinade that looks like a chunky garlicky sauce. +6. If you're using whole chickens, you'll want to butterfly cut them starting from the breast side down to the butt. Flatten the chickens out. This is going to prepare it for the grill ([Watch the video][23] to see how to do it). +7. In a big pan or mixing bowl start to rub the marinade on the chicken, making sure the garlic, herbs, and soy sauce go into all parts of the chicken. Rub down both chickens using all the marinade. +8. Cover the chickens and allow them to rest overnight. You might stir them a couple of times if you remember. + +Grilling + +1. The next day, take out your chicken, and the first step is to light your charcoal. You want a low even heat, coals that aren't too hot, but a low and even. +2. Put the chicken on the grill and begin cooking! +3. Wait about 20 minutes or so (but monitoring them to make sure they don't burn), before making your first flip. You can baste the chicken with the extra marinade. +4. Cook the chicken on low heat for about 1.5 hours, until the chicken is cooked through to the bone and the skin is golden dark brown on the outside. +5. Take the chicken off the grill, and dismantle the bamboo supports. +6. If you have a Chinese cleaver, first cut the chicken in half from the neck to the butt, and from there cut off the drumstick, wing, and chop the rest of the chicken into strips. + +Gai yang sauce (Nam jim jaew น้ำจิ้มแจ่ว) + +1. Semi-dried tamarind pulp can usually be bought at the supermarket in a small block. To rehydrate it, get a couple tablespoons of hot water and start to work the tamarind into the hot water. This should turn it into a nice tamarind water sauce. +2. In a bowl, mix 1.5 tablespoons of khao kua (toasted sticky rice, [recipe here][14]), 1.5 tablespoons of chili flakes, 1 tablespoon of sugar, 3 tablespoons of fish sauce, and 8 tablespoons of tamarind juice. +3. Mix all of the ingredients together. +4. After mixing up the sauce, make sure you taste test. You're looking for the perfect sweet, sour, and salty combination. You might need to add more tamarind juice, more sugar, or more fish sauce to balance it out. +5. Top off your gai yang sauce with some chopped up cilantro. +6. Happy eating! + +Notes + +Thai grilled chicken (gai yang ไก่ย่าง) is often eaten with som tam (green papaya salad) and sticky rice. The combination makes for an outstandingly tasty meal! + +3.2.2310 + +![Gai yang \(ไก่ย่าง\)][24] + +Home-made Gai yang (ไก่ย่าง)! + +If you love grilled chicken, you're absolutely going to love this Thai grilled chicken recipe (gai yang ไก่ย่าง). + +On each and every juicy piece of chicken, you'll taste that amazing flavor of garlic and coriander roots, black pepper, and a hint of soy sauce. + +Paired with that wonderful tangy tamarind dipping sauce, and [a side of sticky rice][25], chicken can hardly get better. + +If you're like me, you might eat a full chicken yourself! + +* * * * ![][1] + +* + +[1]: http://assets.pinterest.com/images/pidgets/pinit_fg_en_rect_gray_20.png "" +[2]: http://migrationology.smugmug.com/Blog-Posts/i-WQrwdmZ/0/X2/thai-grilled-chicken-recipe-X2.jpg "Thai Gai Yang (ไก่ย่าง)" +[3]: http://www.eatingthaifood.com/2014/03/thai-grilled-fish-recipe-pla-pao/ "Pla pao" +[4]: http://migrationology.smugmug.com/Blog-Posts/i-N23mvNz/0/640x427/corriander-roots-640x427.jpg "Coriander root" +[5]: http://migrationology.smugmug.com/Blog-Posts/i-7k3MGkH/0/640x427/lemongrass-640x427.jpg "Slice up all the ingredients to pound" +[6]: http://migrationology.smugmug.com/Blog-Posts/i-rPxR44c/0/X2/thai-morta-pestle-X2.jpg "Pound the ingredients using a Thai mortar and pestle" +[7]: http://migrationology.smugmug.com/Blog-Posts/i-JBNC4rK/0/640x427/marinade-640x427.jpg "Once you have your dry ingredients, you can mix in the wet ingredients" +[8]: http://migrationology.smugmug.com/Bangkok-Restaurants/i-3CqngVC/0/L/palm-sugar-gai-yang-L.jpg "Palm sugar" +[9]: http://migrationology.smugmug.com/Blog-Posts/i-LK6TwrV/0/640x427/thai-chicken-640x427.jpg "Marinate the chicken" +[10]: http://migrationology.smugmug.com/Blog-Posts/i-MrPXPmM/0/640x427/chicken-640x427.jpg "The bamboo skewers make it look pretty cool!" +[11]: http://migrationology.smugmug.com/Blog-Posts/i-N6dK5md/0/X2/chicken-grilling-X2.jpg "The beautiful golden skin of Thai gai yang!" +[12]: http://migrationology.smugmug.com/Blog-Posts/i-nQJ9cvC/0/640x427/tamarind-640x427.jpg "Preparing the tamarind" +[13]: http://migrationology.smugmug.com/Blog-Posts/i-pQLcJ5k/0/640x427/thai-grilled-chicken-sauce-640x427.jpg "Nam jim jaew (น้ำจิ้มแจ่ว)" +[14]: http://www.eatingthaifood.com/2014/02/thai-larb-recipe/ "Khao kua" +[15]: http://migrationology.smugmug.com/Blog-Posts/i-LMsbHr9/0/640x427/chicken-legs-640x427.jpg "Lean-to gai yang" +[16]: http://migrationology.smugmug.com/Blog-Posts/i-LDLRxbQ/0/640x427/thai-grilled-chicken-640x427.jpg "A beautiful Thai grilled chicken!" +[17]: http://migrationology.smugmug.com/Blog-Posts/i-TXkNQ8F/0/X2/gai-yang-X2.jpg "Chop the grilled chicken into pieces" +[18]: http://migrationology.smugmug.com/Blog-Posts/i-vGJNG39/0/X2/gai-yang-recipe-X2.jpg "How could you resist tearing into this!?" +[19]: http://www.eatingthaifood.com/thai-recipes/ "More Thai recipes" +[20]: http://migrationology.smugmug.com/Blog-Posts/i-N6dK5md/0/X2/chicken-grilling-X2.jpg "" +[21]: http://www.eatingthaifood.com/thai-recipes/ "Authentic Thai recipes" +[22]: http://www.eatingthaifood.com/2014/02/thai-larb-recipe/ "Thai larb recipe" +[23]: http://youtu.be/3l9omsiaO2M "Gai yang recipe" +[24]: http://migrationology.smugmug.com/Blog-Posts/i-wrRGZ2H/0/X2/thai-chicken-recipe-X2.jpg "Gai yang (ไก่ย่าง)" +[25]: http://www.eatingthaifood.com/2015/02/how-to-make-thai-sticky-rice/ "Sticky rice" diff --git a/recipes/thai inspired pork salad.txt b/recipes/thai inspired pork salad.txt new file mode 100644 index 0000000..ba46557 --- /dev/null +++ b/recipes/thai inspired pork salad.txt @@ -0,0 +1,40 @@ +Thai-Inspired Pork Salad + +PRINT +PREP TIME +20 MINS +COOK TIME +10 MINS +TOTAL TIME +30 MINS + +Serves: 2 servings + +## Ingredients + +1 tbsp lard or other solid fat +1 lb ground pork +11/2-inch piece ginger, peeled and finely grated +2 large cloves garlic, peeled and thinly sliced +5 shallots, peeled and thinly sliced +Zest and juice of 1 large lime +4 green onions, thinly sliced on the diagonal +1 tbsp fish sauce +1 tbsp coconut aminos +½ packed cup cilantro leaves, chopped +½ packed cup thai basil leaves, chopped +¼ packed cup mint leaves, chopped +Extra lime wedges to serve + +## Instructions + +Heat the fat on a fairly high heat in a large skillet or wok and tip in the pork. +Cook for 4-5 minutes until the liquid has all but evaporated and the pork is beginning to brown. +Whilst this is happening, break down the ground meat's tendency to clump with a long handled wooden fork or spoon. +Add the ginger, garlic and shallots and cook for 3 minutes, stirring very frequently. You want the pork to crisp up but not burn on the bottom of the pan so keep that fork/spoon moving. +Now stir in the lime zest and juice, together with the green onions, and cook a further minute. +Tip in the fish sauce and coconut aminos and cook one minute more, scraping the sediment off the bottom of the pan all the while. +Remove from the heat, throw in the herbs, give it all a good mix and serve with a decent wedge of lime on the side. +NOTES +Delicious hot, warm or cold -- served with kelp noodles or in lettuce boats. +With noodles included, this recipe serves three. diff --git a/recipes/thai sticky rice.txt b/recipes/thai sticky rice.txt new file mode 100644 index 0000000..6e7a350 --- /dev/null +++ b/recipes/thai sticky rice.txt @@ -0,0 +1,290 @@ +--- +title: How to Make Thai Sticky Rice (so it's fluffy and moist!) +date: 2015-07-18T20:58:18Z +source: http://www.eatingthaifood.com/2015/02/how-to-make-thai-sticky-rice/ +tags: recipes + +--- + +* * * * ![][1] +* ![Sticky rice recipe][2] + +How to make awesome Thai sticky rice! + +_Let me first tell you a true story…_ + +Before I ever came to Thailand, when I was in university, I sometimes went to a Thai restaurant in the US, and I would order green curry along with Thai sticky rice. + +I can't remember exactly how I would eat it, but I think I would just take some of the green curry, put it onto my sticky rice, and eat it off my plate using a fork. + +Fast forward 10 years, after living in Thailand for years now, and learning so much about the food, I sometimes look back on that story, and I have to chuckle at myself. + +_Why?_ + +Because in Thailand, eating green curry with sticky rice, just doesn't go together at all. + +Nobody would even really think of eating that combination. + +Green curry is eaten with regular steamed rice. The reason is, green curry originates from the central region of Thailand, where regular rice is the staple. + +Sticky rice originates from the northern and northeastern regions of Thailand, and green curry is not part of the local food culture. + +**NOTE**: I'm by all means not saying it's bad to eat green curry and sticky rice, and if you like to do it, go for it – I'm all for it! But I'm just using this as an example so we can all learn about the culture of eating sticky rice in Thailand. + +![how to make sticky rice in Thailand][3] + +This is often how you'll get sticky rice at a restaurant in Thailand + +### Now let's move into sticky rice… + +Sticky rice is likely something you think about when you think about Thai food. + +And there's a good reason for that, sticky rice is one of the major staples of Thai cuisine… that is, in certain regions of Thailand (we'll go over that in detail in this post). + +Sticky rice in Thailand is eaten as a staple starch – the main filler of a meal, it's also eaten as a snack along with something salty like grilled meat, and it's also an important ingredient in many Thai desserts. + +In this post, I'm not only going to explain to you how to make Thai sticky rice, but I'm also going to offer a bit of information about the culture of eating sticky rice and how it's eaten in Thailand. + +![khao neow][4] + +What is sticky rice? + +In Thai, sticky rice is called _khao neow_ (ข้าวเหนียว), which literally means _rice sticky_. + +Sticky rice is a type of rice that is extremely sticky – in fact when you pick it up with your fingers, it will stick to your fingers. + +The grains are glutinous, like tiny little gummy worms (it's not sweet of course, but that's closest texture I can think of). + +_But why is it so sticky? _ + +This article by [The Kitchn][5] explains that all rice is made up of two different parts of starch components: amylose and amylopectin. Now, I don't really begin to know what each really is, but sticky rice contains almost zero amylose and all [amylopectin][6], and that's the reason it's sticky. + +When you look at raw sticky rice, it looks almost the same as normal long grain rice, but you'll notice the color is whiter and milky – it's not transparent at all. + +In Thailand, sticky rice is considered a serious energy food. And many people often think that if you're feeling sleepy or need a nap, you may have eaten too much sticky rice (this is a joke, but I have heard many Thais use it)! + +But there is a point to it – Thai sticky rice is higher in calories and [takes longer to digest][7] than regular rice. That's one of the reasons why eating sticky rice is so common for farmers and laborers in Thailand – to have lasting energy. + +That energy can either be used to burn as you work, or if you don't have any work, it just makes you sleepy. + +I'm here to tell you, if you eat a bunch of sticky rice, you may feel the need to take a nap! + +![sticky rice in Thailand][8] + +The sticky rice region of Thailand + +![northeastern Thailand][9] + +Steaming sticky rice in Isaan + +While Thailand is famous for eating sticky rice, where exactly is it the main staple in people's diets? + +The answer is mostly in both the _northeastern_ (the region referred to as Isan or Isaan) and the _northern_ regions of Thailand. + +Also, I just wanted to mention that these regions of Thailand are very similar to many parts of the country of Laos (where the majority of the country consumes sticky rice), and share many cultural and culinary parallels. + +Throughout Isaan and the northern parts of Thailand, sticky rice is grown and consumed daily. For many, a meal is not complete without eating sticky rice. + +When you are traveling or visiting Isaan or the north of Thailand, you'll have the opportunity to eat sticky rice for breakfast, lunch, dinner, and for snacks as well. + +In Bangkok, sticky rice is available nearly everywhere you look, especially since the city is made up of a massive population of residents originating from northern and northeastern parts of Thailand. You'll find sticky rice at all Isaan restaurant throughout Bangkok, as well as at food stalls that serve grilled meat or moo ping (skewers of grilled pork). + +In the south of Thailand, and traditionally in much of the central parts of Thailand, regular white steamed rice, is the standard staple, not sticky rice. However, you'll still find Isaan restaurants throughout all of Thailand, and you'll find sticky rice at all Isaan restaurants. Additionally, in the south of Thailand, as well as in other regions, sticky rice is commonly used in sweet desserts, but not as the staple. + +![กระติ๊บข้าวเหนียว][10] + +A meal in a village in Isaan near Khon Kaen + +[According to the Smithsonian][11], sticky rice has been grown in Southeast Asia for over 4,000 years. + +4,000 years of being in-grained into Isaan and northern Thailand, and you can imagine how sticky rice is not only a part of meals, but it's a major part of culture. + +Sticky rice is what many people grow and eat and socialize around. + +In Thailand, families often live together – grandparents, parents, kids, babies – and this holds especially true in the more traditional countryside of Thailand, as opposed to the more modern cities. Meals are eaten family style. + +Sticky rice is usually steamed in the early morning, then stuffed into a specific sticky rice basket called a kradib khao neow (กระติ๊บข้าวเหนียว), and the same batch is eaten throughout the day. + +The basket is made from thin slivers of bamboo, all weaved together in a tight cylinder basket with a lid. It's typically a communal family basket, and so enough sticky rice is made for everyone in the family. + +A kradib khao neow (กระติ๊บข้าวเหนียว) keeps the rice from getting hard and crusty on the edges, and though it eventually does cool off, it remains soft and fluffy throughout the day. + +When meal times roll around, or even snacks, the big basket of communal sticky rice is placed in the center, and all eaters grab a handful and consume it with the side dishes. + +![Northern Thai food][12] + +A northern Thai meal I bought at the market – sticky rice in banana leaf + +Sticky is eaten with fingers. To eat, you normally take a sticky ball of grains about the size of an olive, and form it into a small ball shape with your fingers. + +You can then either eat it straight, or proceed to dip it into the sauce of one of the side dishes. + +Depending on what dish you dip your sticky rice into, it will probably be something with a little spice and lime juice from the dish, to give each bite of your sticky rice flavor. + +Although you'll find the big sized kradib khao neow (กระติ๊บข้าวเหนียว) in the countryside in Thailand, in cities and at restaurants you'll often be served individual portions of sticky rice in small sticky rice baskets, but the same eating method applies. + +Also, on the streets or at local markets, vendors normally dish out sticky rice in plastic bags or in banana leaf wrappers. + +![วิธีทำ ข้าวเหนียว][13] + +Grilled chicken and sticky rice – yes please! + +Going back to the story I shared with you at the beginning, while sticky rice is available all over Thailand, it's not necessarily eaten with all Thai food. + +The food eaten with Thai sticky rice correlates and is characterized by region and geographical location of Thailand. + +![green papapya salad and sticky rice][14] + +Som tam (ส้มตำ) – green papaya salad is always eaten with sticky rice + + + +**Foods eaten with sticky rice:** + +* Almost all Isaan food and northern Thai food +* All types of green papaya salad (som tam ส้มตำ) +* Meats salads like [koi khua neua][15] (ก้อยคั่วเนื้อ) and laab (also spelled larb ลาบ) +* Lots of grilled meat like grilled fish, grilled pork, and aeb (grilled meat or fish in a banana leaf) + +**Foods not typically eaten with sticky rice:** + +* Stir fried dishes – [like pad kra pao][16] or other stir fried dishes +* Many of the Thai curries, including most coconut milk based curries +* Soups like tom yum or tom kha + +Again, if you want to eat sticky rice with any Thai dish, I think that's alright, and I would go for it. But I just want to cover the traditions of Thailand and Thai culture. + +![วิธีทำ ข้าวเหนียว][17] + +How to make Thai sticky rice (วิธีทำ ข้าวเหนียว) + +Ok, now that we've covered quite a lot of information on what sticky rice is and how it's eaten in Thailand, we are ready to dive into the sticky rice recipe. + +### Soak the sticky rice overnight + +In sticky rice eating regions of Thailand, the rice is usually soaked in water overnight, and for this recipe that's exactly what I'll be doing. + +If you don't soak it overnight, make sure you soak it at least for 4 – 5 hours. + +There are some recipes that say you can skip the soaking and just steam for 1 – 2 hours or something like that, but I think for the greatest results, it's best to stick with the traditional Thai and Laos method of soaking the rice overnight. + +To soak the rice, you don't need to rinse it, just add the amount of rice you want to cook into a plastic tub or metal bowl, submerge it in water, and let it sit. + +When it comes time to cook, I like to just grab the rice out of the water with my hands, strain, and the water left behind should be milky from the starch. + +### Steaming + +![Isaan food][18] + +Cooking Thai sticky rice in Isaan + +In Thailand, sticky rice is steamed in a basket made from bamboo called a _teeneung khao neow_ (ที่นึ่งข้าวเหนียว). + +The basket is the shape of a big cone, closed off at one end, and open and wide at the top. + +The sticky rice is added to the bottom of basket, placed over a pot of water, and steamed. The weave of the basket allows hot steam to rise, cooking the rice evenly and beautifully. + +Now, you don't need all this equipment to make sticky rice, but it is helpful. Alternatively you could also come up with your own type of steaming mechanism, like a cloth or mesh that somehow is raised above a pot of water. Just make sure the rice is above the water, not touching it. + +When I was in the US, I went to an Asian supermarket, and I was happy to see they had bamboo sticky rice steamer baskets available, so you might check an Asian supermarket if you want to buy one. + +### Amount of rice + +For this recipe, I used 1 kg. of rice, which is quite a good sized portion – I think it could feed about 4 hungry people for a full meal, maybe more. + +But really, the amount of sticky rice I made doesn't really matter, the recipe will still be the exact same for one cup or ten cups. + +If you have a few minutes, definitely press play to watch the video below. It will explain exactly how to make sticky rice, right from my Thai street food cart! + +(If you can't see the video, [watch it here][19]) + +**Time**: Overnight soaking (or for 4 – 5 hour minimum), about 15 minutes to steam +**Recipe size**: I used 1 kg. of sticky rice, which is probably enough for 4 – 6 people for a meal +**Cooking utensils**: pot, sticky rice steamer basket +**Flavors**: Fluffy Thai sticky rice +**Eat it with**: Isaan and northern Thai cuisine + +How to Make Thai Sticky Rice (วิธีทำ ข้าวเหนียว) + + + +![][20] + +Total time + +10 hours 15 mins + + + +This is a recipe for how to make Thai sticky rice (วิธีทำ ข้าวเหนียว). The best way to make it, is to soak raw sticky rice in water overnight, allow it to sit, then steam it for about 15 minutes. You'll have beautiful fluffy and delicious sticky rice. Read the recipe below, and watch the [video here][21]. + +Author: Mark Wiens (eatingthaifood.com) + +Recipe type: How to make sticky rice (Thai style) + +Cuisine: Thai, Laos + +Serves: 1 kilo + +Ingredients + +* water to soak rice +* 1 kg. sticky rice (or however much you want to make) + +Instructions + +1. The night before you want to cook sticky rice, take your raw sticky rice, place it into a bowl or plastic tub, submerge in water, and allow to soak room temperature overnight. Alternatively, you can soak for at least 4 - 5 hours, but overnight is best. +2. Take the sticky rice out of the water (and the grains should be softer and a little swollen), and place into a bamboo steamer, or any type of steamer. Cover the steamer with either a lid, or you can do what I did and cover the basket with a cloth, then a metal lid - just to keep all the steam within the rice. +3. Add water to a pot with the steamer over the pot (just make sure the water doesn't touch the sticky rice), and once the water comes to a boil, steam for 15 - 20 minutes (usually 15 minutes for me is perfect) on a medium heat. +4. After 15 minutes take off the lid carefully, because it will be very hot, and just grab a taste test of the sticky rice to make sure it's soft and fluffy. If it's still a little crunchy, steam for a few more minutes, but if it's good to go, turn off the heat and either eat immediately, or transfer to some sort of airtight container or basket to hold until you're ready to eat. +5. Enjoy Thai sticky rice while it's hot and fresh. + +Notes + +Sticky rice is best eaten with northern and northeastern Thai dishes like green papaya salad (ส้มตำ) or laab (ลาบ). [Get more recipes here][22]. + +3.2.2925 + +![Thai sticky rice recipe][23] + +Northern Thai style basket for sticky rice + +Thai sticky rice (khao neow ข้าวเหนียว) is the most important staple of Thai cuisine in the northeastern and northern regions of Thailand. + +In this recipe you'll learn how to make Thai sticky rice so it turns out delicious and fluffy, and also how it's cooked and eaten in Thailand. + +Sticky rice makes a wonderful complement to so many Isaan and northern Thai dishes. + +I hope you enjoyed this recipe, and I would be thrilled if you would leave a comment below, and share this recipe with someone you know who loves Thai food as well. + +Also, be sure to check out all of my Thai recipes [here][22], for many more delicious dishes. + +### _Do you love sticky rice?_ + +* * * * ![][1] + +* + +[1]: http://assets.pinterest.com/images/pidgets/pinit_fg_en_rect_gray_20.png "" +[2]: http://www.eatingthaifood.com/wp-content/uploads/2015/02/how_to_make_sticky_rice.jpg +[3]: http://migrationology.smugmug.com/Thai-Recipes/i-NgQ7K7r/0/XL/thai_sticky_rice-8-XL.jpg +[4]: http://migrationology.smugmug.com/Thai-Recipes/i-5XB2BFR/0/X3/thai_sticky_rice-34-X3.jpg +[5]: http://www.thekitchn.com/is-there-gluten-in-glutinous-rice-204053 "The Kitchn" +[6]: http://en.wikipedia.org/wiki/Amylopectin "Amylopectin" +[7]: http://www.huffingtonpost.com/2014/11/04/sticky-rice_n_6084408.html "Longer to digest" +[8]: http://migrationology.smugmug.com/Thai-Recipes/i-TZSNqv2/0/O/sticky_rice_thailand.jpg +[9]: http://migrationology.smugmug.com/Thai-Recipes/i-spcPKhS/0/X2/thai_sticky_rice-1-X2.jpg +[10]: http://migrationology.smugmug.com/Thai-Recipes/i-DtBBhCW/0/XL/thai_sticky_rice-10-XL.jpg +[11]: http://www.smithsonianmag.com/travel/a-taste-of-sticky-rice-laos-national-dish-136291/ "Smithsonian" +[12]: http://migrationology.smugmug.com/Thai-Recipes/i-SDjLH2k/0/XL/thai_sticky_rice-20-XL.jpg +[13]: http://migrationology.smugmug.com/Thai-Recipes/i-T52TTfb/0/XL/thai_sticky_rice-15-XL.jpg +[14]: http://migrationology.smugmug.com/Thai-Recipes/i-mFB8gww/0/XL/thai_sticky_rice-5-XL.jpg +[15]: http://www.eatingthaifood.com/2015/01/beef-restaurant-udon-thani/ "Koi khua neua" +[16]: http://www.eatingthaifood.com/2014/01/thai-basil-chicken-recipe-pad-kra-pao-gai/ "Pad kra pao" +[17]: http://migrationology.smugmug.com/Thai-Recipes/i-wdRg55X/0/XL/thai_sticky_rice-39-XL.jpg +[18]: http://migrationology.smugmug.com/Thai-Recipes/i-7q2G67P/0/XL/thai_sticky_rice-4-XL.jpg +[19]: https://www.youtube.com/watch?v=0KHZQj4hvG0 "how to make sticky rice" +[20]: http://www.eatingthaifood.com/wp-content/uploads/2015/02/how_to_make_sticky_rice-200x300.jpg "" +[21]: https://www.youtube.com/watch?v=0KHZQj4hvG0 "Sticky rice recipe" +[22]: http://www.eatingthaifood.com/thai-recipes/ "Recipes" +[23]: http://migrationology.smugmug.com/Thai-Recipes/i-CxG8fHg/0/XL/thai_sticky_rice-18-XL.jpg diff --git a/recipes/thanksgiving sweet potatoes.txt b/recipes/thanksgiving sweet potatoes.txt new file mode 100644 index 0000000..c3c3c2a --- /dev/null +++ b/recipes/thanksgiving sweet potatoes.txt @@ -0,0 +1,13 @@ +--- +title: Sweet Potato Caserole +date: 2015-10-15T00:28:46Z +source: laura solomon +tags: recipes + +For the sweet potatoes: take 3-5 (enough for the size of your casserole +> dish), boil them then mash with a half-stick of butter, one egg, some +> sugar and salt, and cream if you want, just make sure there are no +> lumps. Then for the topping, 2 parts ground pecans with 1 part brown +> sugar cut with a stick of soft butter. Then bake around 350 until the +> top is brown. + diff --git a/recipes/the ultimate blueberry muffins.txt b/recipes/the ultimate blueberry muffins.txt new file mode 100755 index 0000000..9a1d4a2 --- /dev/null +++ b/recipes/the ultimate blueberry muffins.txt @@ -0,0 +1,101 @@ +--- +title: The Ultimate Blueberry Muffins — Zoe Bakes +date: 2014-12-27T13:35:12Z +source: http://zoebakes.com/2013/03/04/the-ultimate-blueberry-muffins/ +tags: recipes + +--- +notes: Add about 1/4 cup extra buttermilk + 1-2 T water + +**Blueberry Muffins with Crumb Topping:** + +1 1/2 cups self raising flour or (1 1/2 cups AP, plus 2 teaspoon baking powder and 1/2 teaspoon salt) + +1/4 teaspoon nutmeg + +1/3 cup unsalted butter, melted + +3/4 cup brown sugar + +1 egg, lightly beaten + +1/3 cup buttermilk + +1 teaspoon vanilla + +1/8 teaspoon freshly grated ginger (or 1/4 teaspoon lemon zest) + +1 cup frozen or fresh blueberries (if using frozen berries, keep them frozen when you stir them in the batter) + +**Topping:** + +3 tablespoons all-purpose flour + +1/4 cup sugar + +1 teaspoons cinnamon + +1/8 teaspoon salt + +2 tablespoons butter, chilled + +_To make the muffins:_ + +Preheat oven to 400°F (the higher temperature insures a crunchy top. Be sure to bake in the center of the oven.) + +Prepare a muffin pan with 6 [Giant Muffin Cups][2] or 12 normal sized papers. + +In a large bowl whisk together the self raising flour and nutmeg. In a separate bowl combine the melted butter, sugar, egg, buttermilk, vanilla and ginger. Gently stir the wet into the dry ingredients only until barely combined. Gently fold in the blueberries. If using frozen berries do this in as few stirs as possible, or the batter will turn purple. + +![blueberry muffins zb 01][3] + +Divide the batter into the prepared muffin cups. + +![blueberry muffins zb 02][4] + +_To make the topping:_ + +In a bowl whisk together the flour, sugar, cinnamon and salt. Grate the butter over the top of the dry ingredients. + +![blueberry muffins zb 03][5] + +Quickly mix the butter into the flour mixture, which will break up the butter slightly, but it should still stay cold. If the butter warms up too much, stick the bowl in the freezer for about 5 minutes. + +![blueberry muffins zb 04][6] + +Divide the topping over the muffins. Place the muffin pan over a baking sheet, which will insulate the bottom, so they won't over color in the hot oven. + +![blueberry muffins zb 05][7] + +Bake for about 30 minutes (about 20 if using the smaller cups), or when golden on top and a tester comes out clean. + +![blueberry muffins zb 07][8] + +Allow to cool on a rack for 5 minutes. + +![blueberry muffins zb 08][9] + +Serve warm or room temperature. + +![Blueberry Muffins][10] + + + +![blueberry muffins][11] + + + +![Print Friendly][12] + +[1]: http://zoebakes.com/wp-content/uploads/2013/03/blueberry-muffins-zb-06.jpg +[2]: http://www.amazon.com/gp/product/B000HK20NS/ref=as_li_tf_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B000HK20NS&linkCode=as2&tag=zoebakes-20 +[3]: http://zoebakes.com/wp-content/uploads/2013/02/blueberry-muffins-zb-01.jpg +[4]: http://zoebakes.com/wp-content/uploads/2013/02/blueberry-muffins-zb-02.jpg +[5]: http://zoebakes.com/wp-content/uploads/2013/02/blueberry-muffins-zb-03.jpg +[6]: http://zoebakes.com/wp-content/uploads/2013/02/blueberry-muffins-zb-04.jpg +[7]: http://zoebakes.com/wp-content/uploads/2013/02/blueberry-muffins-zb-05.jpg +[8]: http://zoebakes.com/wp-content/uploads/2013/02/blueberry-muffins-zb-07.jpg +[9]: http://zoebakes.com/wp-content/uploads/2013/03/blueberry-muffins-zb-08.jpg +[10]: http://zoebakes.com/wp-content/uploads/2013/02/blueberry-muffins-zb-10.jpg +[11]: http://zoebakes.com/wp-content/uploads/2013/02/blueberry-muffin-zb-12.jpg +[12]: http://cdn.printfriendly.com/button-print-gry20.png diff --git a/recipes/tod mun chicken cakes with cucumber relish.txt b/recipes/tod mun chicken cakes with cucumber relish.txt new file mode 100755 index 0000000..a08368c --- /dev/null +++ b/recipes/tod mun chicken cakes with cucumber relish.txt @@ -0,0 +1,45 @@ +--- +title: Tod Mun Chicken Cakes with Cucumber Relish +date: 2014-07-20T11:18:58Z +source: https://dl.dropboxusercontent.com/u/15779529/WellFed2_TodMunChickenCake.pdf +tags: recipes + +--- + +Chicken Cakes: +2 pounds boneless, skinless chicken breasts and thighs 6 scallions, trimmed and cut in thirds +1 bunch chives, trimmed and cut in thirds +1 cup fresh cilantro leaves +1 jalapeño, seeds removed, minced (about 2 tablespoons) 1 tablespoon lime juice +3 tablespoons red curry paste +2 large eggs +2 tablespoons fish sauce (I like Red Boat.) 1/4 teaspoon baking soda +1/2 teaspoon cream of tartar +coconut oil for cooking + +Cut the chicken into 3-inch chunks and place them in the bowl of a food processor. Process on high until the chicken is chopped and beginning to form a paste. Remove from the food processor and place in a large mixing bowl. +To the food processor, add the scallions, chives, cilantro, jalapeño, lime juice, curry paste, eggs, fish sauce, baking soda, and cream of tartar. Process on high until it’s puréed, then pour into the bowl with the chicken. Mix the chicken and herb purée until combined, then cover with plastic wrap and refrigerate for 30 minutes. + +for nightshadeless curry paste: +3 stalks lemongrass, chopped (bottom only not the green leaves) +4 tablespoons galangal, chopped +zest of one kaffir lime +3 kaffir lime leaves, thinly sliced +1/4 cup garlic chopped +1 teaspoon sea salt +1 tablespoon shrimp paste +3 tablespoons shallots, chopped +2 tablespoons coriander seeds, crushed +1/2 tablespoon white peppercorns + +For relish: +1 large seedless cucumber, very thinly sliced +salt +1/4 medium red onion, very thinly sliced (about 1/4 cup) +1/2 cup fresh cilantro leaves, chopped (about 2 tablespoons) +1 tablespoon lime juice +3 tablespoons orange juice +a few healthy splashes of fish sauce or coconut aminos +2 tablespoons cashews, finely chopped + +Toss the cucumber slices with a generous amount of salt and let them sit for 20-30 minutes in a colander to remove excess moisture. Rinse with running water, drain, and pat dry. Place in a large mixing bowl, along with the onion, cilantro, lime juice, orange juice, and fish sauce. Toss with two wooden spoons until the vegetables are coated with dressing. Allow flavors to meld and add chopped cashews just before serving. diff --git a/recipes/tri-tip.txt b/recipes/tri-tip.txt new file mode 100644 index 0000000..4789695 --- /dev/null +++ b/recipes/tri-tip.txt @@ -0,0 +1,10 @@ +Goes well with beef rub <url:rub-for-beef.txt> + + +Preparation + + Trim silver skin. The meat may have a thick layer of fat, some of which can be sliced off, but keep a good amount to help baste meat. + Sprinkle meat with rub and massage lightly all over. Cover and refrigerate at least an hour or as long as overnight. Remove from refrigerator an hour before cooking. + Prepare charcoal grill or heat a gas grill to high. Place roast on grill and sear one side well, 6 to 8 minutes, checking for flare-ups. Turn the roast and sear other side for about the same time. Then lower gas to medium-high or move the meat to a cooler part of the charcoal grill. + Turn meat again and cook another 8 to 10 minutes. Flip and cook again. A 2-pound roast will require about 20 to 25 minutes total cooking time. The roast is ready when an instant-read thermometer reaches 130 degrees when inserted into the thickest part of the meat. + Rest roast on a cutting board 10 to 20 minutes. Slice against the grain. The roast is shaped like a boomerang, so either cut it in half at the center of the angle, or slice against the grain on one side, turn the roast and slice against the grain on the other side. diff --git a/recipes/vietnamese lemongrass chicken.txt b/recipes/vietnamese lemongrass chicken.txt new file mode 100644 index 0000000..869d161 --- /dev/null +++ b/recipes/vietnamese lemongrass chicken.txt @@ -0,0 +1,28 @@ +source: http://rasamalaysia.com/recipe-vietnamese-lemongrass-chicken/2/ + +Recipe: Vietnamese Lemongrass Chicken + +Adapted from Food & Wine Magazine, October 2007 “Simple, Tasty Vietnamese Cooking” +Ingredients: + +2 tablespoons fish sauce +3 garlic cloves, crushed +1 tablespoon curry powder +1/2 teaspoon salt +2 tablespoons plus 1 1/2 teaspoons sugar +1 1/2 pounds boneless, skinless chicken breast/thigh, cut into 1 1/2-inch pieces +3 tablespoons water +3 tablespoons cooking oil +2 fresh lemongrass stalks, tender inner white bulbs only, minced +1 large shallot, thinly sliced +3 chilies, seeded and minced +1 scallion for garnishing + + +Method: + +In a bowl, combine the fish sauce, garlic, curry powder, salt, and 1 1/2 teaspoons of the sugar. Add the chicken meat to coat. + +In a small skillet, mix the remaining 2 tablespoons of sugar with 1 tablespoon of the water and cook over high heat, stirring until the sugar is dissolved. Cook without stirring until a deep amber caramel forms. Remove from the heat and stir in the remaining 2 tablespoons of water. Transfer to a bowl. + +Heat a wok over high heat. Add the oil and heat until shimmering. Add the lemongrass, shallot, and chilies and stir-fry until fragrant. Add the chicken and caramel and stir-fry until the chicken is cooked through and the sauce is slightly thickened. Transfer to a bowl and top with the scallion. Serve with steamed white rice. diff --git a/recipes/vietnamese salad.txt b/recipes/vietnamese salad.txt new file mode 100755 index 0000000..09578e6 --- /dev/null +++ b/recipes/vietnamese salad.txt @@ -0,0 +1,25 @@ + + +Can your local deli counter inspire a cool Vietnamese-style meal? Definitely. Here, roast beef, already cooked to medium-rare (perfection, in our opinion), is a main player. + +Active time: 10 minutes Start to finish: 10 minutes + +Servings: Makes 4 servings. +subscribe to Gourmet +Ingredients +1/2 seedless cucumber +5 tablespoons fresh lime juice +3 tablespoons water +3 tablespoons Asian fish sauce +3 tablespoons sugar +1 teaspoon dried hot red-pepper flakes +1 medium shallot, thinly sliced +1 pound fresh pineapple chunks (about 4 cups) +3/4 pound deli sliced roast beef +12 long sprigs fresh mint +Preparation +Halve cucumber lengthwise, then slice diagonally 1/4 inch thick. + +Stir together lime juice, water, fish sauce, sugar, red-pepper flakes, and shallot in a small bowl until sugar is dissolved. + +Arrange pineapple and cucumber on a platter and drizzle with some of dressing. Drape roast beef slices on top and arrange mint alongside. Serve with remaining dressing on the side.
\ No newline at end of file diff --git a/tech/set up debian droplet basics + nginx.txt b/tech/set up debian droplet basics + nginx.txt index bdb9570..1b1af00 100755 --- a/tech/set up debian droplet basics + nginx.txt +++ b/tech/set up debian droplet basics + nginx.txt @@ -56,12 +56,14 @@ Add ssh keys --- -###Install Tmux +###Install Zsh/Tmux (because doing only one thing at a time sucks) sudo apt-get update - sudo apt-get install tmux + sudo apt-get install tmux zsh + curl -L https://raw.github.com/robbyrussell/oh-my-zsh/master/tools/install.sh | sh + chsh -s /bin/zsh whatever ###Set up fail2ban and UFW @@ -86,11 +88,161 @@ Add ssh keys ###Vim - apt-get install vim-gtk + apt-get install vim #I point to these in my vimrc, skip if you don't need them mkdir -p ~/.vim/bundle/ git clone https://github.com/VundleVim/Vundle.vim.git ~/.vim/bundle/Vundle.vim -### Misc Apps +##Setup Nginx + + # check http://nginx.org/en/download.html for the latest version of nginx + # check https://developers.google.com/speed/pagespeed/module/build_ngx_pagespeed_from_source for latest version of ngx_pagespeed and psol + # latest headers more https://github.com/openresty/headers-more-nginx-module/tags + # naxsi: https://github.com/nbs-system/naxsi/releases + +prereqs for building stuff: + + apt-get -y install build-essential zlib1g-dev libpcre3 libpcre3-dev libbz2-dev libssl-dev tar unzip + +prereqs for geo and ssl: + + apt-get install libgeoip1 libgeoip-dev openssl libssl-dev + # then grab the libraries: + sudo mkdir -p /etc/nginx/geoip + cd /etc/nginx/geoip + sudo wget http://geolite.maxmind.com/download/geoip/database/GeoLiteCountry/GeoIP.dat.gz + sudo gunzip GeoIP.dat.gz + sudo wget http://geolite.maxmind.com/download/geoip/database/GeoLiteCity.dat.gz + sudo gunzip GeoLiteCity.dat.gz + + #install the GeoIP C library. + cd /tmp + wget geolite.maxmind.com/download/geoip/api/c/GeoIP.tar.gz + tar -zxvf GeoIP.tar.gz + cd GeoIP-* + ./configure + make + sudo make install + + # That's all the pre-reqs, now cd in to nginx and compile: + cd nginx-* + + +config script for nginx source (debian paths): + + ./configure \ + --prefix=/usr/share/nginx \ + --sbin-path=/usr/sbin/nginx \ + --conf-path=/etc/nginx/nginx.conf \ + --pid-path=/var/run/nginx.pid \ + --lock-path=/var/lock/nginx.lock \ + --error-log-path=/var/log/nginx/error.log \ + --http-log-path=/var/log/access.log \ + --user=www-data \ + --group=www-data \ + --without-mail_pop3_module \ + --without-mail_imap_module \ + --without-mail_smtp_module \ + --with-http_stub_status_module \ + --with-http_ssl_module \ + --with-http_v2_module \ + --with-http_gzip_static_module \ + --with-pcre \ + --with-file-aio \ + + +./configure \ +--user=http \ +--group=http \ +--prefix=/etc/nginx \ +--sbin-path=/usr/sbin/nginx \ +--conf-path=/etc/nginx/nginx.conf \ +--pid-path=/var/run/nginx.pid \ +--lock-path=/var/run/nginx.lock \ +--error-log-path=/var/log/nginx/error.log \ +--http-log-path=/var/log/nginx/access.log \ +--with-http_gzip_static_module \ +--with-http_stub_status_module \ +--with-http_ssl_module \ +--with-pcre \ +--with-file-aio \ +--with-http_v2_module \ +--with-http_realip_module \ +--without-http_scgi_module \ +--without-mail_pop3_module \ +--without-mail_imap_module \ +--without-mail_smtp_module \ +--add-module=$HOME/ngx_pagespeed-${NPS_VERSION} ${PS_NGX_EXTRA_FLAGS} + + make + sudo make install + +The next thing is to enable autostart: + + sudo vim /lib/systemd/system/nginx.service + +# Stop dance for nginx +# ======================= +# +# ExecStop sends SIGSTOP (graceful stop) to the nginx process. +# If, after 5s (--retry QUIT/5) nginx is still running, systemd takes control +# and sends SIGTERM (fast shutdown) to the main process. +# After another 5s (TimeoutStopSec=5), and if nginx is alive, systemd sends +# SIGKILL to all the remaining processes in the process group (KillMode=mixed). +# +# nginx signals reference doc: +# http://nginx.org/en/docs/control.html +# +[Unit] +Description=A high performance web server and a reverse proxy server +After=network.target + +[Service] +Type=forking +PIDFile=/run/nginx.pid +ExecStartPre=/usr/sbin/nginx -t -q -g 'daemon on; master_process on;' +ExecStart=/usr/sbin/nginx -g 'daemon on; master_process on;' +ExecReload=/usr/sbin/nginx -g 'daemon on; master_process on;' -s reload +ExecStop=-/sbin/start-stop-daemon --quiet --stop --retry QUIT/5 --pidfile /run/nginx.pid +TimeoutStopSec=5 +KillMode=mixed + +[Install] +WantedBy=multi-user.target + + +sudo systemctl enable nginx.service +sudo systemctl start nginx.service +sudo systemctl status nginx.service + +sudo vim /etc/nginx/nginx.conf + + +user www-data; +events { + worker_connections 1024; +} +http { + include mime.types; + include /etc/nginx/naxsi_core.rules; + default_type application/octet-stream; + types_hash_bucket_size 64; + server_names_hash_bucket_size 128; + log_format main '$remote_addr - $remote_user [$time_local] "$request" ' + '$status $body_bytes_sent "$http_referer" ' + '"$http_user_agent" "$http_x_forwarded_for"'; + + #access_log logs/access.log main; + more_set_headers "Server: Graf Industries Custom Server"; + sendfile on; + keepalive_timeout 65; + gzip on; + pagespeed on; + pagespeed FileCachePath /var/ngx_pagespeed_cache; + limit_req_zone $binary_remote_addr zone=one:10m rate=1r/s; + include /etc/nginx/sites-enabled/*.conf; +} + + + sudo cp naxsi-0.53-2/naxci_config/naxsi_core.rule /etc/nginx - sudo apt install ctags silversearcher-ag ripgrep fzf ranger vim-gtk nginx postgresqlj |
