Recipes!

[mietze]

@Meg do you like bowl type of things? We do a lot of those when everyone is home. Rice/grain is the base (in that case i usually cook with broth/spices), then people can add fixings like they wish. (Canned beans/sautéed veggies/chopped or torn herbs to the theme/crunchy onions or furikake/ect.) Its quick cleanup too. I’m getting ready for work but will pop up some of our favorite combos when I get home. I find vegan/veggie sheet pan cooking for 6 is also less stressful and less cleanup. Do you have a rice cooker?

[Snackness]

@Meg My husband makes Bear Creek ‘Darn Good Chili’ mix (https://www.amazon.com/Bear-Creek-Country-Kitchens-Chili/dp/B000SRJ9YS but he buys it at the grocery store) with vegetarian crumbles and it’s really good, especially with cornbread on the side.

[Duke Whisky]

What we got appliance wise…

Standard oven, instantpot, slow cooker, air fryer?

Something else I need to buy for the kitchen right now?!

[GF]

@Meg

Here’s a chili recipe.

3 lbs extra-firm tofu
1 tbsp olive oil, or oil of your preference

1 large onion, diced
1/2 lb mushrooms of choice, chopped
3 jalapenos, seeded or not as you prefer your heat level, diced
1 tbsp olive oil
healthy pinch of salt

crushed garlic to taste (I never used fewer than six cloves)

1/4 cup ancho chile powder
1 tbsp paprika
1 tbsp ground cumin
2 1/2 tsp salt
1 1/2 tsp ground dried chipotle pepper
1 tsp dried oregano
1 tsp unsweetened cocoa powder
1 tsp ground black pepper
1/4 tsp ground cayenne pepper
1/8 tsp ground cinnamon

1 can tomato puree
1 can water

2 (12 ounce) cans pinquito or pinto beans, drained and rinsed

All of this can be done in the same Dutch oven.

Remove the tofu from the packages and drop the bricks in a strainer. Break them into crumbles with your hands and let the liquid drain for a bit while you heat 1 tbsp olive oil in your pot over medium heat. Saute the tofu in batches if you have to (and use more oil if you need it), until crispy like nice beef. Remove the crispy crumbles to a bowl.

Heat another tbsp of oil. Add the onion, mushrooms, and peppers. Sprinkle with salt to help them sweat, and give everything the occasional stir to keep them from burning. When the onions are translucent, add the garlic and give it a few minutes to cook until it no longer smells raw.

If you’re feeling fancy, whisk the spices together in a bowl. Otherwise, just return the cooked tofu to the pot and dump the powders over it all, stirring to evenly coat. Cook until fragrant, 3 or 4 minutes.

Add the can of tomato puree and the can of water. This should be sufficient to coat everything, but add more if you need to. Bring it to a simmer, then reduce the heat to low and let it cook uncovered for an hour.

Drain and rinse the beans. Add them to the pot, stir, and let simmer another 20-30 minutes until flavors are blended and the beans are at the level of softness you like. Feel free to test often. Chef’s snack, and all that.

I don’t garnish chili but I’m sure it’ll take fine to avocado, sour cream, and/or cheese.

[KarmaBum]

@Meg

Green chile pinwheels

Tortillas
Cream cheese
Chopped green chile (https://buenofoods.com/green-chile/ or hatchchileco.com/product/hatch-mild-diced-green-chiles-case-244oz/)
Seasoning salt

Open tortilla. Spread cream cheese. Sprinkle seasoning salt to taste. Sprinkle chopped green chiles. Roll each tortilla. Cut into 1/4" pinwheels.

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Quick queso

Velveeta cheese
Your favorite salsa

Put cheese in crock pot. Put salsa in crock pot. Turn crock pot on. Stir and serve with chips.

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Potato lasagna

1 (12 ounce) jar Alfredo sauce
1 cup milk
3 pounds potatoes, peeled and sliced lengthwise about 1/8 inch thick
5 tablespoons grated Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 1/2 cups diced ham (leave off for vegetarian)
1 (10 ounce) package chopped frozen broccoli, thawed
2 cups shredded Swiss cheese

Preheat oven to 400 degrees F (200 degrees C).

Lightly grease a 9x13 inch baking dish. In a medium bowl, whisk together the Alfredo sauce and milk. Spread 1/4 cup of the sauce in the bottom of the baking dish. Then layer 1/3 of the potatoes over the sauce in the dish. Sprinkle with 1 tablespoon of Parmesan cheese and salt and pepper to taste.

In a separate medium bowl, combine the ham, broccoli and 1 1/2 cups of the Swiss cheese. Mix well and spread 1/3 of this mixture over the potatoes in the baking dish. Then top with another layer of potatoes, followed by the ham mixture, finally topping all with the remaining Swiss cheese and Parmesan cheese. Pour the remaining Alfredo sauce over all.

Cover and bake at 400 degrees F (200 degrees C) for 45 minutes, then uncover and bake at 350 degrees F (175 degree C) for additional 25 minutes or until potatoes are tender. Let stand 10 to 15 minutes before serving.

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Strawberry pretzel jello salad is not as gross or weird as it sounds

2 cups crushed pretzels
¾ cup butter, melted
3 Tbsp. sugar
12 oz. cream cheese, softened
1 cup sugar
12 oz. cool whip, thawed to room temperature
1 (6 oz) box Strawberry Jello
2 cups boiling water
3 cups strawberries, sliced

Combine melted butter and sugar. Stir in the crushed pretzels. Press evenly on the bottom of a 9x13 pan. Bake at 375 degrees F for 8 minutes. Let cool completely.
In a large bowl, combine cream cheese, sugar, and cool whip. Beat until smooth. Spread over pretzel crust. Make sure to get the cream mixture tight against the edges of the pan to prevent the jello mixture from seeping through.
Bring 2 cups of water to a boil. Remove from stove and add jello. Stir until Jello is dissolved. Add sliced strawberries. Pour over cream layer and put in the fridge for at least 4 hours.

[Tez]

@KarmaBum O fuk yes this is a collection that looks PARTICULARLY tasty. GO ON.

[Meg]

@mietze yeah, there’s a rice cooker! i do like bowl type things.

I think the plan rn is to do @KarmaBum’s potato lasagna next because that sounds delicious. then maybe a night with pinwheels and queso. And then chili night!

[KarmaBum]

@Tez the queso and pinwheels are my mother-in-law’s and omg, if you ever have people over…

I forgot to add watergate salad which also sounds disgusting but it is so good that it is the only thing I am allowed to bring to pot lucks anymore.

1 big can of crushed pineapples in juice or water (NOT SYRUP)
1 package of pistashio pudding
1 container of Cool Whip
1/2 cup of canned mandarin oranges in juice or water (drained)
1/2 cup of maraschino cherries

Drain as much liquid out of the pineapples as possible (I drain into a cup and put it in the freezer and my husband eats it as a popsicle later, but you do you on that). Once as dry as you can get them, mix the pudding mix into the pineapples until it becomes a gross green paste. Fold in the Cool Whip until it becomes a fluffy green cloud mess. Gently fold in the oranges. Slice cherries in half and fold in. Keep refrigerated. Enjoy your tooth decay.

[GF]

@KarmaBum said in Recipes!:

Drain as much liquid out of the pineapples as possible (I drain into a cup and put it in the freezer and my husband eats it as a popsicle later, but you do you on that).

Well I’m texting this to everyone I know.

[mietze]

Egg Roll in a Bowl

2 packages impossible/other plant based of your choice ground “beef”
1 8 oz packages sliced mushrooms
1 chopped onion
4 cloves minced garlic
1 package tricolor coleslaw (not with sauce on it)
4 scallions, chopped
1/2 soy sauce
2 Tbsp sesame oil
1 Tbsp grated ginger
1 Tbsp rice vinegar
2 tsp sriracha
1/2 cup chopped fresh basil

Whisk together soysauce, oil, ginger, vinegar, and sriracha in small bowl. Cook ground meat replacement, mushrooms, onion, and garlic in a nonstick skillet, stirring until meat is browned and crumbly . Drain, return to skillet, stir in coleslaw and green onions. Add in soy sauce mixture. Cook about 5 minutes more or until cabbage is wilted. Stir in chopped basil. We serve it over rice or vermicelli or sweet potato noodles.

[mietze]

Quinoa and chickpea bowls

4 cups cauliflower florets
1 1/3 Tbsp olive oil
2 tsp ground cumin
1 tsp salt, divided
2/3 cup hot water
4 Tbsp lemon juice
4 cloves garlic, minced
1 1/2 Tbsp za’atar or dried oregano+toasted sesame seeds
6 cups baby kale
2 cups cooked quinoa
1 can chickpeas, rinsed and drained (can be used as is or made crunchy-roasted!)

Preheat oven to 425. Toss cauliflower with oil, cumin, 1/2 tsp salt. Transfer to lipped baking sheet, roast until cauliflower is tender, abut 14 mins. While cauliflower is roasting, wisk water, tahini, lemon juice, garlic. za’atar, and remaining salt in a bowl.

Divide kale in in the bottom of 6 serving bowls. Top with cauliflower, quinoa, and chickpeas, drizzle each with dressing to taste. Super good with naan or pitas on the side.

[mietze]

Other bowl combos with minimal extra cooking that our family likes:

couscous sprinkled with ground coriander and salt to taste + red kidney beans, corn (usually we use canned and rinsed or microwaved frozen) + minced shallot + english cucumber sliced into half moons, sliced red bell pepper + chopped avocados + lime wedges to squeeze over the bowl

quinoa + english cucumber slices + jarred sliced roasted red peppers + drained and rinsed canned chickpeas + feta cheese + kalamata olives + chopped fresh parsley + lemon wedges to squeeze over.

rice + canned lentils warmed up with 1/2 cup veggie broth and finely chopped carrot and 1/4 curry powder or garam masala + peas + chopped green onions + baby spinach + fresh cilantro

farro + black eyed peas + baby spinach + shelled edamame +diced bell peper + sliced water chestnuts + chopped shugar snap peas + lime juice + fresh cilantro or thai basil + diced jalapeno

[lucidmaus]

The red beans and rice recipe I gave earlier is really easy to make vegetarian: sub out the andouille for a vegetarian sausage of a similar style… or just omit the sausage. You lose the smoky quality, but you can balance it out with a little more seasoning!

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Aloo Phujia
Ingredients

2 onion, chopped
1/2 C. vegetable oil
2 lb. potatoes, cut into small cubes (you can peel if you want, but I never do)
1/2 Tbsp salt
1/2 tsp. cayenne pepper (adjust to your comfort level or omit)
1 tsp. ground turmeric
1/2 tsp. ground cumin
4 tomatoes, chopped (I usually gut out the seeds, but that’s a texture thing for me)

Process

• Lightly brown onion in oil on medium heat.
• Stir in salt, cayenne, turmeric, and cumin.
• Add potatoes and cook for 10 minutes, stirring occasionally.
• Add tomatoes, cover pan, and cook until potatoes are soft - about 10 minutes.

Notes

• You can add more veggies if you want! Cauliflower or broccoli would make a good addition, as well as carrots and sweet peppers and peas. Experiment!
• Can be served with basmati rice.

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Cheese and Onion Pie
Ingredients

2 medium potatoes, cut into small cubes (peeling is optional!)
2 onions, finely chopped
1 Tbsp. flour
1/4 C. whole milk
1/4 C. heavy cream
2 C. aged cheddar cheese, freshly grated (I default to extra sharp white cheddar)
1/2 tsp. English mustard (dijon or regular yellow will also do just fine)
1/2 tsp. cayenne pepper (adjust to taste or omit)
salt and pepper to taste
2 pie crust rounds (store bought, 'cause I can’t be bothered to make it from scratch)

Process

• Preheat oven to 350 F.
• Boil potatoes in salted water for 10-15 minutes, then drain and set aside.
• Boil chopped onions in salted water for 2-3 minutes, then return them to the pan (make sure this is a large saucepan, because you’re going to be shoving all the potatoes and cheese and everything into it)
• Coat onions in flour and cook for about 30 seconds.
• Add milk and cream.
• Cook over medium heat while stirring continuously for about 3-4 minutes.
• Add potatoes, cheese, mustard, cayenne and stir well.
• Season with salt and pepper.
• Line a pie tin with the first crust.
• Fill crust-lined pie tin with the cheesy potato filling.
• Place second crust on top and crimp edges.
• Cut small slits in top to vent.
• Bake for 35-45 minutes or until golden brown. I do recommend putting a cookie sheet under it (or on the rack below it) just in case it gets enthusiastic and bubbles over.
• Remove from oven and let cool to just above room temperature so it can firm up (this is a magical state that I’ve never seen, because I always cut into it too soon, but w/e)

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Pasta Alfredo
Ingredients

1 lb. pasta (fettuccine or penne are pretty standard, but maybe you’re a bowtie rogue, idk)
12 Tbsp. unsalted butter (high quality is great, but whatever you’ve got will be fine)
6 oz. Parmigiano-Reggiano cheese, freshly grated
1/2-1 tsp. salt (to taste)

Process

• Cook noodles to al dente, per package instructions.
• While pasta heats, gently melt butter in large, non-stick skillet with high sides over medium heat.
• Drain pasta (but reserve the water!) and transfer pasta to skillet.
• Add salt and toss pasta with tongs to combine.
• Reduce heat to medium low.
• Add handful of grated cheese and a ladle of hot pasta water, tossing continuously with tongs.
• Continue to add cheese in small quantities (a good sprinkling each time), tossing after each addition.
• Add more hot pasta water as needed to melt the cheese, but be careful not to add too much.
• Serve immediately.

Notes

• You can add veggies if you want, but I prefer to serve with a side salad and some garlic bread.
• You can add garlic (cooked with the butter while it’s heating) and/or freshly ground black pepper if that’s your jam!

[lordbelh]

Norwegian (Scandi) Pancakes.

Simple as hell, but I couldn’t be bothered to do more today.

3dl of flour
5dl of milk
1/2tbs of salt
5 eggs
Some butter (or equivalent, but real butter makes all the difference).

Mix flour/salt, whisk together with half the milk to prevent clots, then whisk in the second half of the milk. Whisk in the eggs. Allow to rest for 30min/1h.

Get a nice big pan, medium heat, and put some butter on it. Pour a ladel of mix in. You want it thin. When it starts to bubble properly (turn golden on the downside), flip and do the other side, which only takes a minute at most. Fold in half, set aside in something that’ll keep it warm. Keep fryin’ the bastards up.

Now its quite common to just have the pancakes with a sprinkle of sugar or a bit of jam. But I prefer mine savory, so it feels like a proper dinner.

Use some kind of meat (or veggie substitute), whatever sauce, some onions or what’s left in the fridge, fry it all up. I really like bacon myself. Anyway, put it on the pancake and roll it up. Eat it like a tortilla. (Edit: Sorta, they’re pretty thin and come apart easily, so best is to spread whatever filling you want in a layer over the whole thing, then roll 'em up so it ends up layered.)

[GF]

Question: does a fried egg work on a BLT or does the L kinda ruin it? I mean, I’m gonna try anyway because I bought a whole head of L so there’s no reason not to spare a leaf for an experiment sandwich but I’m just asking.

[Tez]

@GF Fried egg works on EVERYTHING. Over easy, right. RIGHT?

[Evilgrayson]

@Tez Except in a sandwich. That’s how you get an Egg Banjo.

Egg Banjo: Bite into sandwich. Yolk drips down shirt. Sandwich-holding hand goes up and out of the way, other hand tries to brush yolk off. Egg Banjo.

[GF]

@Tez I’m afraid not. I always cook my yolks hard. It’s not that runny yolks taste bad or give me texture issues or anything, but just something about the idea of eating oozy yellow fluid gacks me up.

[Tez]

@Evilgrayson Worth it.

@GF Never mind. I’m so sorry for your loss.

[Tez]

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