Ingredients 4 lb tomatoes (any type) 3 tbsp olive oil divided Salt and pepper to taste when called for 1 huge yellow onion, diced 7 cloves garlic minced 1 tsp smoked paprika 1-2 tsp red pepper flakes, or more to taste 4 cups vegetable broth (chicken broth works too) 1 cup loosely packed basil leaves chopped Optional toppings: parmesan, drizzle of olive oil or cream, sour cream, basil Serve with garlic bread, grilled ham/cheese sandwiches or crackers. ...
Ingredients Main boil: 1 12oz beer 6 qts water 4 bay leaves 0.75 cups old bay seasoning 1.5 tbsp paprika 1.5 tbsp cayenne (to taste) 1 tbsp black pepper (to taste) 1.5 tbsp thyme 2 sliced lemons 9 garlic cloves, peeled and smashed 2 medium onions, sliced 2 tbsp salt 2 lb small red potatoes, halved (or do other types of potatoes and cut appropriately to get that small size) 5 ears corn, cut into thirds 1 lb andouille sausage or more if less seafood, make serving size, 1-3 inch segments A bunch of seafood for example: 1.5 lb snow crab, 1 lb lobster tails, 1 lb mussels, 1 lb clams, 2 lb shrimp, etc. Make it equal ~6 pounds whatever you do Boil sauce: ...
Ingredients Oil 1 large onion diced well 4-5 garlic cloves minced 1 bell pepper diced roughly 1 tbsp minced ginger 1 tbsp lemon juice 3 tomatoes diced 1.5 lb large shrimp deveined and shelled 1 can coconut milk 0.5 cup water or chicken broth 1 bunch of cilantro (use half in dish and half at table) 1/2 lb white fish (tilapia, cod, whatever) 2 tbsp lime juice 1-2 cups steamed rice ...
Ingredients 1 large Spaghetti Squash Salt Olive oil Instructions Microwave the squash for 2 minutes (to make it easier to cut) and then cut in half lengthwise Drizzle on cut side of each half olive oil and salt Flip over onto a baking pan (with tinfoil) and bake for 45 minutes at 400°F
Sauce: 1 tbsp olive oil 1 large minced onion 1 tsp salt 1-2 hot pepper (hotter the better), minced 2 garlic cloves, minced 1 tsp thyme 2 cups diced fresh tomatoes ½ cup unsweetened coconut milk 1 tsp lime zest 2 tbsp lime juice 3 tbsp fresh cilantro Fish 2 pounds firm, white fish filets (any # to reach this weight is fine, big or small filets) Thaw prior to starting recipe or buy fresh filets. Black pepper ground and salt to taste Rice 1.5 cups raw rice plus 3 cups water, cook as per package directions and set aside Fresh Greens 2 bunches of kale (or 8 cups), cut into 1/2" or shorter sections 4-5 cloves garlic, minced Olive oil Few tbsps red pepper flakes, salt, black pepper Instructions Fish and sauce: Mince onion. Then heat oil and cook onion in sauce pan on medium heat for a few minutes. Mince pepper and garlic then add to sauce pan. Add thyme and cook for a few more minutes stirring often. Stir in the tomatoes, increase heat to med high, and cook for a couple minutes until tomatoes are juicy, stirring often. Add the coconut milk, bring to simmer, and cook a few minutes. Stir in the lime zest, juice, and cilantro. Stir and set sauce aside (if it cools, that is OK). Preheat oven to 400 F. Grease large baking pan with significant rim (to hold in the sauce), and place fish filets as single layer. Sprinkle with pepper and salt to taste and then bump ALL sauce into pan. Cook at temperature for 20-30 minutes. Serve over rice with extra sauce to soak in the rice. Instructions Fresh Greens: Heat oil and add garlic plus red pepper flakes. Saute for a minute or so. Then add kale as much as you can fit. Add more as it shrinks. Saute and add pepper/salt to taste until greens are limp and tender. Serve immediately. Notes: Greens have to be served immediately. Time it well or they will be cold. Extra sauce is not a bad thing. Can be served over coconut rice if you have it or quinoa.
Ingredients 1 tbsp olive oil 1 tbsp butter 1 yellow onion, minced or in food processor 3-4 cloves garlic, minced or in food processor 1 tsp salt or more to taste 1 tsp dill, if using fresh (don’t have to) throw in food processor with garlic and onion Lots of ground black pepper 1 lb, 12 oz can crushed, concentrated tomatoes 2 cups water 1 tbsp honey (optional) 1 tbsp mayonnaise or sour cream (for texture and appearance) 2 medium fresh tomatoes, diced small For optional toppings: yogurt, minced parsley, minced basil, minced scallions or chives Instructions Heat olive oil and butter in dutch oven or deep pan. Add onion, garlic, salt, dill, and black pepper. Cook until the onions are translucent. Note: It is best to throw the onion, garlic and dill (if fresh) in food processor to mince them even better prior to cooking Add canned, crushed tomatoes, water, and optional honey. Cover and simmer for 30 minutes over low heat About 5 minutes before serving, whisk in mayonnaise or sour cream, and stir in diced tomatoes Serve with option toppings, added by the eater Garlic Bread (10/10) Ingredients: fresh baguette or similar bread, sliced 1/2" i.e. thin ish, butter or country crock, garlic salt, and parmesan cheese (the flakes not the ground stuff) ...
Ingredients (meat) 2 lb ground turkey 2 tbsp mayonnaise 2 tbsp dijon mustard 2 tsp salt 1 tsp black pepper 2 tsp garlic powder 2 tsp onion powder 2 tsp smoked paprika 1 cup chopped parsley (1 bunch) Few tbsp olive oil Toppings Sourdoubh sliced bread Sliced tomatoes Mayonnaise Avocado spread Lettuce Red onion sliced thin Plain mustard Instructions: Mix all meat together well using hands and make patties (should make ~7). Grill until cooked through. Serve over toasted sourdough bread with toppings above as suggested.
Ingredients Olive oil 1 large sweet onion diced well 1 green bell pepper diced well 1/2 red bell pepper diced well 1 carrot shredded well 6 large cloves garlic minced 2.5 cups broth (veggie or whatever you got) 1 cup dried red lentils 5 roma tomatoes chopped well 1 can (8 oz) tomato sauce 2 tbsp chili powder 2 tbsp yellow mustard 4.5 tsp apple cider vinegar 2 tsp worcestershire sauce (vegan version if you got it) 2 tsp maple syrup (or sub honey) 1.5 tsp tomato paste 1 tsp salt 1 tsp black pepper Hamburger buns (optional) More sweet onion thickly sliced to be a topping (optional) Sliced pickles for topping Instructions: In large skillet, heat oil over med high heat and saute onion, peppers, garlic and carrot until tender. Add broth and lentils, reduce heat and simmer for 15 minutes until lentils are tender. Add rest of ingredients up to pepper and bring back to simmer on low heat. Simmer until it thickens (~10 min). Make sure to stir every few minutes or it will burn. Serve on toasted buns with optional toppings. Mayo and mustard on the bun is not a bad thing either.
Ingredients (sauce) Olive oil 2.75 cups vegetable broth (or chicken broth) 3 cloves garlic minced 1 tsp italian seasoning 1 tsp each salt and pepper or more to taste 1, 14.5 oz can fire roasted tomatoes (drain the liquid and use it, do not discard). 1 bell pepper diced large, 0.5in pieces or so 1 cup orzo pasta ½ cup frozen peas 2 cups cauliflower florets 8 green onions cut into thirds 1 cup broccoli florets Instructions In med to large pot, bring broth to simmer with garlic and italian seasoning. Drain the tomato juice from the fire roasted tomato can and add to broth. Add salt and pepper plus more to taste In a separate frying pan, get hot with minimal oil and sear tomatoes (without juice) and bell pepper. This is quick, 30 seconds or so, if you have the pan already hot. This will not cook them, just sear. Set aside veggies in bowl for a minute. Add orzo to searing pan and slightly brown, <30 seconds, do not burn though! Add pasta and peas to broth pot and stir. Without stirring, add cauliflower florets on top as well as green onions, tomatoes and bell pepper pieces arranged colorfully. Do not stir! Cover and simmer lightly for 11 minutes. Turn off heat, add broccoli to top (without stirring), cover, and let sit for 10 minutes to finish cooking and steam the broccoli. If you don’t want slightly undercooked broccoli, keep the simmer going for the first 5 minutes of this section. Serve
Ingredients 1 tbsp butter 3.5 cups finely diced onions (two onions) 2-3 large carrots, finely chopped 12 oz sliced mushrooms (1 package) 1 medium potato, finely diced 1/4 cup all purpose flour 1 cup low sodium vegetable broth 1 cup milk (can be almond or whatever) 1 cup frozen or canned baby green peas 1/4 cup chives (green part of green onions) 1/4 cup parsley 1 tbsp white vinegar 1 large egg yolk 7 oz store bought puff pastry or pie dough, defrosted Instructions Preheat oven to 400°F Melt butter in large sauce pan on medium and add onion, carrots, and potato. Cook until soft (a few minutes). Add mushrooms, salt and pepper. Cook 5 or so minutes until mushrooms are fully shrunk Sprinkle flour over veggies, stir to coat and cook until raw flavor is gone (1-2 minutes). Slowly add broth and milk stirring constantly until smooth. Bring to simmer and cook until slightly thickened Remove from heat and add peas, herbs, and vinegar. Stir to coat. Season to taste with salt and pepper. Put into 8x8 deep baking dish Meanwhile whisk egg together with 2 tsp water and a pinch of salt until mixed Cut dough to fit on top of baking dish (it is OK to fold in edges on corners and sides if slightly oversized). Cut a couple slits. Then top with egg mixture Place baking dish on baking sheet (so spill over is caught) and bake for 30 minutes Let sit for at least 5 minutes before serving