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Ingredients rack of ribs (3 lb roughly) favorite bbq sauce (about half a bottle, or 1 cup ish) 0.33 cup brown sugar, powderized (break up the chunks well) 1.5 tbsp salt 3 tsp black pepper 1 tbsp chili powder 2.5 tsp smoked paprika 1 tsp garlic powder 1 tsp onion powder 1 tsp dried mustard 1 tsp oregano Instructions Break up the rack into 3 pieces. Mix all the dry ingredients together in a bowl and mix really well. Make sure there are no clumps of brown sugar or otherwise. Rub the ribs well with the dry rub both sides. Wrap each in tinfoil twice. Once one way, then rotate and wrap in tinfoil again to make sure no juice escapes. Let marinate in fridge a couple hours or all day (if you do this in the morning) Either in gas or charcoal grill (for example here), get heat on one side of the grill. In a charcoal grill, only have coals on one side and get it preheated. Position the ribs on the other, close the lid but have the vents fully open. Don’t touch for at least an hour. Then open and rotate the ribs so the opposite sides are closer to the heat now. Cook another 30-60 minutes. If you have a meat thermoteter, great. If not, takes some judgement here. Obviously if hotter the grill, less time and vice versa. Unwrap the ribs. Coat both sides thick with bbq sauce and place over the coals now to glaze the bbq sauce. This is quick, about a minute per side. Be careful to not burn or cook off the bbq wetness entirely. Serve. With bbq sauce at table if you want more. It doesn’t need it though and these are well flavored.

Ingredients 4 cups broth (chicken or veggie or beef, whatever you got) 4-6 oz noodles (your choice on rice noodles, ramen, or other) 2 tbsp soy sauce 1 tbsp oyster sauce about a handful of greens chopped small, options: green onions, leaves of bok choy, finely diced celery, etc. Optional Toppings: can add leftover cooked meats or hardboiled egg as well Instructions Bring broth to simmer and add rest of ingredients. Simmer until the noodles are done as per package directions. Serve in large bowls with soup spoons.

Ingredients 2 tbsp olive oil 0.5 large onion diced salt and pepper to taste (start off with a teaspoon of each if unsure) 4 garlic cloves peeled and smashed (do not mince) 1 pound sliced carrots 1 inch grated or minced fresh ginger 1 tbsp apple cider vinegar 3 cups vegetable broth (or whatever broth you got) Optional Toppings: maple syrup (only add if you want it sweeter, taste it first) a smidge of cocunut milk for garnish when serving. Only for appearance, do not add enough to influence taste. Instructions Heat oil in medium to large soup pot, add onions, salt and pepper and cook until softened. Add garlic and carrots and cook for another 5 or so minutes until at least mostly softened. Add in ginger, vinegar, and broth. Bring to simmer and simmer for at least 30 minutes. Now either use an immersion blender and puree the soup. Or transfer to a blender. Bring back to soup pot and adjust as needed. Options: touch more water for more soupy, the optional maple syrup, etc. Serve in small bowl with saltines at table.

Ingredients Chicken Marinade: 3 lbs chicken, cut roughly into 2-3 inch chunks (think for a skewer) 0.5 can, full fat cocunut milk 3 tbsp curry powder 6 tsp red curry paste 3 tsp white sugar 4 tsp salt 3 tsp black pepper Thai Peanut Sauce: 3 tbsp red curry paste remaining cocunut milk from that can (0.5 can) 3/4 cup good peanut butter (natural is best but any works) 1/3 cup white sugar 3 tsp soy sauce 2 tsp salt 3 tbsp cider vinegar (other vinegars can be substituted) minimal water only if needed Optional Toppings: ...

Dough 3.25 cups all purpose flour 0.5 cup yellow cornmeal 1.5 tsp salt 1 tbsp white plain sugar 2.25 tsp standard yeast 1.25 slightly warm water 0.5 cup (in 2 quarter cup segments) unsalted butter melted to room temperature (not too hot) olive oil for coating dough Sauce 2 tbsp olive oil 1 small onion chopped very small 4 large cloves garlic minced 1 tsp salt 1 tbsp dried oregano 1 tsp crushed red pepper one 28 oz crushed tomatoes can 0.5 tsp granulated sugar Toppings 4 cups (flexible amount needed per taste) shredded mozzarella cheese (whole milk) 0.5 cup grated parmesan optional toppings veggie version (basil leaves, diced red onion, diced bell pepper) optional toppings meat version (pepperonis, ground italian sausage, basil leaves) Instructions Dough Mix all dry ingredients together for the dough well in a large mixing bowl. Add water and butter (only 0.25 cup of it now). They should be warm but not hot (definitely not burning). The yeast is sensitive and if you make it too hot it will die and dough will not rise. Use an electric mixer ideall and mix until dough turns consistency desired. This will be when the mixing no longer returns to the bowl but all the dough stays together and sticks to the mixer (but not the sides of the bowl) Make it into a dough ball apply a light coating of olive oil to the dough ball so it doesn’t stick to the bowl. Cover the bowl in tinfoil tight and place bowl somewhere warm (like a sun room or frankly room temperature works as well) and leave it to rise for 2 hours mininum or the ball has doubled in size. Now flour a counter surface lightly and flatten your dough ball into a large rectangle. Spread the last 0.25 cup of melted butter over the dough. Roll the dough into the butter. Note: roll the butter do not kneed together. Then mash together into a large dough ball. Goal is the butter stays inside and thus this method. Place covered again in mixing bowl in fridge for 1-2 hours until it has risen more and is puffy. Instructions Sauce Heat olive oil in large, deep frying pan. Add onion and garlic and saute until soft or at least mostly there. Add all sauce seasonings and saute another 10 seconds while stirring. Add tomatoes and sugar and mix well. Reduce heat to low, simmer, uncovered, for 25 minutes. Instructions after the above is ready Grease large deep, circular 12 inch pan. Or two 9 inch pans if making two pizzas. Prep a counter surface with flour and use roller to spread out the dough into at least a 16 inch diameter. Put it in the pan, should be a thin layer and completely cover the inside. Note: there will be extra hanging out the top. WAIT until you have it fully built before trimming that off. Add cheese to the pan, it will be less than 4 cups but add enough that there is a solid and thick layer of it. Make a layer or two of toppings, it should be a solid layer whatever you do without holes in it. Can be multipe toppings thick. Add all the sauce (if doing a 12 inch pan). Add thin layer of grated parmesan to top. image: “/images/deeppizza1.jpg” ...

Ingredients Mushroom Bourguignon olive oil 1 lb mushrooms, sliced 5 large carrots, sliced into medium chunks (think size of hersey kiss) 1 large yellow onion diced 5 cloves garlic minced 1.5 cups decent red wine 2 cups vegetable broth (or beef if not caring if this is vegetarian or not) 2 tbsp tomato paste 2 tsp dried thyme 1 tsp dried oregano 2 tsp salt, more to taste 2 tsp black pepper 3 tbsp flour 0.3 cup water ...

Ingredients olive oil 1 large onion diced large green bell pepper diced 1 sprig (6" long at least) of fresh rosemary chopped (or dried) 4 cups broccoli crowns 6 cloves garlic minced 7 eggs beaten well with 1/8 cup whole milk 0.75 cup shredded hard cheese (like swiss) salt and pepper to taste Instructions In a wide pot or large, deep frying pan, saute onion, pepper, broccoli, and rosemary for 10 minutes until tender. Add garlic and saute another minute until garlic is fragrant. Whisk the eggs with the milk in a bowl and add salt and pepper. Whisk in the hard cheese as well. Pour the egg mixture over your tender vegetables, reduce heat to low, cover and cook until done in middle. DO NOT STIR. DO NOT OVERCOOK EITHER AS IT WILL BURN.

Ingredients Black refried beans: Can black beans plain One minced and seeded jalepeno 1/2 large red onion minced 3 cloves garlic minced Tsp cumin powder Tsp chili powder Tsp garlic salt plus more to taste Tortillas: Large flour tortillas (1 pack) Cilantro Rice 1 cup uncooked basmati rice 1 bay leaf salt to taste 1 tbsp olive oil 2 tbsp minced, fresh cilantro 1 tbsp lime juice 1 tbsp lemon juice water per package instructions (hint 2:1) Veggies (pick at least 3 and stir fry in cumin and chili powder, below is an example): ...

Ingredients 1 tbsp olive oil 1 small onion diced 4 cloves garlic minced 3/4 cup quick oats 15 oz can white beans (cannellini) rinsed and drained 1 tbsp tomato paste 2 tbsp italian seasoning 1 tsp salt 1 tsp black pepper Instructions In large pan, heat oil and saute the garlic and onions until softened. transfer above and rest of ingredients to a food processor and process until a coarse mixture. (optional): place in freezer for 20 minutes (or fridge for an hour) to harden ingredients a bit and make easier for next step. With your hands, create ~15 balls and line them on a baking sheet. In preheated oven, bake for 15 minutes at 350F. Serve with your favorite pasta dish. Notes After baking, do not try to cook further in marinara sauce. That will break them apart. Server over pasta and then pour marinara over them. Flavor is fine and doesn’t need extra cooking in the sauce.

Ingredients 2 ripe avocados (peeled and without seed of course) 2.5 tbsp condensed milk (or more to taste) 0.5 cup whole milk (or almond milk) 0.25 cup ice Instructions Put it all in a blender and puree. Serve.